调配型果汁豆乳饮料的研制及其稳定性研究
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摘要
豆乳是一种传统的质优价廉的蛋白质资源,但由于其豆腥味较重,市场接受度受到影响。豆乳饮料在生产和贮藏过程中易出现蛋白质沉淀、脂肪上浮等质量问题。本文将豆浆与果汁有机结合,制备营养、美味的果汁豆乳饮料,并对其贮藏稳定性进行了研究。
研究了大豆热处理、豆浆预处理对豆浆品质的影响。结果表明干大豆经150℃、2min烘烤,60℃以上磨浆,95℃煮浆保持15min,可制得豆腥味轻淡的豆浆；经3000r/min离心10min可有效降低豆浆中不溶性固形物含量,沉淀率降至1.25%,体积加权平均粒径(D[4,3])为5.80μm。
研究了稳定剂、乳化剂、螯合剂、果汁及调酸、均质、杀菌等工艺条件对果汁豆乳饮料稳定性及口感的影响,采用正交、二次回归正交设计及响应面分析等方法优化得到了果汁豆乳饮料的最佳配方和工艺参数为：单一稳定剂2#CMC 0.5%,复合乳化剂0.05%,复合螯合剂0.09%,10%水蜜桃汁,在20℃调酸至pH4.2,20-25MPa均质,85℃杀菌15min。
Zeta-电位测得的大豆蛋白等电点为4.50。在酸化过程中CMC-大豆蛋白体系zeta-电位、D[4,3]发生了显著变化,当pH由7.0降至3.5时,zeta-电位先升后降,均为负值,绝对值大于20mv,在pH5.5时达到最大值-57.5mv,而pH 3.5时已降至-26.0mv。D[4,3]随pH的降低先减后增,在pH4.0时降至最低值5.83／μm,而pH3.5时D[4,3]增大,稳定性下降。
研究了0～1.0%CMC添加量下,均质工艺对果汁豆乳饮料稳定性的影响,添加0.2%CMC的果汁豆乳饮料均质后沉淀率仍高达16.98%,表明仅靠均质不能使原本失稳的体系保持稳定；添加0.4%CMC的果汁豆乳饮料经均质后,粒径分布呈双峰,出现一个粒径为0.04～1μm的小颗粒分布区,D[4,3]降低,沉淀率由7.75%降至1.72%,产品稳定性显著提高；而CMC浓度增加至1.0%时,小粒径区颗粒分布消失,沉淀率上升,稳定性下降。
果汁豆乳饮料于37℃下贮藏56天后,物理稳定性良好,略有分层、脂肪上浮等现象,粒径分布、粘度、离心沉淀率均无明显变化,约94%颗粒的粒径小于10gm,粘度在5.8-6.6cP,沉淀率低于1.31%。
Soymilk is a traditional, high-quality and low-cost protein resource, however, because of the strong beany flavor, the market acceptance has been at a low level. During the processing and storage period, soymilk is prone to have quality problems such as protein precipitation, fat floating and so on. This research developed a kind of nutritious and delicious juice soymilk beverage by combining soymilk with juice perfectly, and its storage stability was studied.
The effects of heat treatment of soybean and the pretreatment of soymilk on quality were investigated. The results showed that a kind of soymilk with little beany flavor was available under the conditions of baking at 150℃for 2 min, grinding at the temperature higher than 60℃, and cooking at 95℃for 15min; through the process of centrifugation at 3000r/min for 10min, the insoluble solids content of soymilk decreased effectively, the sedimentation fell to 1.25% and the volume weighted average particle size (D[4,3]) was 5.80μm.
The effects of the stabilizer, emulsifier, chelator, fruit juice, and the process of acidification, homogenization and pasteurization on the stability and the taste of juice soymilk beverage were studied. According to orthogonal designs, quadratic regression orthogonal design and response surface analysis methods, the obtained optimized juice soymilk beverage formula was as followed:0.5%single stabilizer 2 CMC,0.05% compound emulsifier,0.09%compound chelator, and 10%peach juice. The obtained optimized process parameters were adjusting pH to 4.2 at 20℃, homogenizing at 20-25MPa, and pasteurizing at 85℃for 15min.
According to zeta-potential, the soy protein's isoelectric point was 4.50. In the acidizing process, there was a great change of zeta-potential and particle size distribution of CMC-soy protein system:when pH decreased from 7.0 to 3.5, the zeta-potential (all of them were negative, and the absolute value was larger than 20mv) increased at first and then decreased, reached the maximum value of -57.5mv at pH5.5, and fell to-26.0 mv at pH3.5. As pH decreasing, D[4,3] decreased at first and then increased, fell to the minimum value of 5.827μm at pH4.0. At pH3.5, D[4,3] increased, so the stability decreased.
The effects of the homogenization on stability of juice soymilk beverage were studied with the addition of 0-1.0% CMC. The results showed that the sedimentation of fruit juice soymilk with the addition of 0.2% CMC was still up to 16.98% after homogenization, which means homogenization couldn't change the originally unstable system; with the addition of 0.4%CMC, the product's stability significantly increased after homogenization:the curve of particle size distribution presented a double-peak, a distribution area of small particles with ranging from 0.04μm to 1μm appeared, D[4,3] decreased, and the sedimentation reduced from 7.75% to 1.72%; When the addition of CMC is up to 1.0%, the distribution area of small particles disappeared, the sedimentation increased, and the product's stability decreased.
After storage at 37℃for 56 days, the juice soymilk beverage presented a good physical stability, had a slight degree of delamination, and fat floating. Particle size distribution, viscosity, centrifugal sedimentation didn't change significantly, about 94% of particles were less than 10μm, the viscosity ranged from 5.8cP to 6.6cP, and the sedimentation was less than 1.31%.
研究了大豆热处理、豆浆预处理对豆浆品质的影响。结果表明干大豆经150℃、2min烘烤,60℃以上磨浆,95℃煮浆保持15min,可制得豆腥味轻淡的豆浆；经3000r/min离心10min可有效降低豆浆中不溶性固形物含量,沉淀率降至1.25%,体积加权平均粒径(D[4,3])为5.80μm。
研究了稳定剂、乳化剂、螯合剂、果汁及调酸、均质、杀菌等工艺条件对果汁豆乳饮料稳定性及口感的影响,采用正交、二次回归正交设计及响应面分析等方法优化得到了果汁豆乳饮料的最佳配方和工艺参数为：单一稳定剂2#CMC 0.5%,复合乳化剂0.05%,复合螯合剂0.09%,10%水蜜桃汁,在20℃调酸至pH4.2,20-25MPa均质,85℃杀菌15min。
Zeta-电位测得的大豆蛋白等电点为4.50。在酸化过程中CMC-大豆蛋白体系zeta-电位、D[4,3]发生了显著变化,当pH由7.0降至3.5时,zeta-电位先升后降,均为负值,绝对值大于20mv,在pH5.5时达到最大值-57.5mv,而pH 3.5时已降至-26.0mv。D[4,3]随pH的降低先减后增,在pH4.0时降至最低值5.83／μm,而pH3.5时D[4,3]增大,稳定性下降。
研究了0～1.0%CMC添加量下,均质工艺对果汁豆乳饮料稳定性的影响,添加0.2%CMC的果汁豆乳饮料均质后沉淀率仍高达16.98%,表明仅靠均质不能使原本失稳的体系保持稳定；添加0.4%CMC的果汁豆乳饮料经均质后,粒径分布呈双峰,出现一个粒径为0.04～1μm的小颗粒分布区,D[4,3]降低,沉淀率由7.75%降至1.72%,产品稳定性显著提高；而CMC浓度增加至1.0%时,小粒径区颗粒分布消失,沉淀率上升,稳定性下降。
果汁豆乳饮料于37℃下贮藏56天后,物理稳定性良好,略有分层、脂肪上浮等现象,粒径分布、粘度、离心沉淀率均无明显变化,约94%颗粒的粒径小于10gm,粘度在5.8-6.6cP,沉淀率低于1.31%。
Soymilk is a traditional, high-quality and low-cost protein resource, however, because of the strong beany flavor, the market acceptance has been at a low level. During the processing and storage period, soymilk is prone to have quality problems such as protein precipitation, fat floating and so on. This research developed a kind of nutritious and delicious juice soymilk beverage by combining soymilk with juice perfectly, and its storage stability was studied.
The effects of heat treatment of soybean and the pretreatment of soymilk on quality were investigated. The results showed that a kind of soymilk with little beany flavor was available under the conditions of baking at 150℃for 2 min, grinding at the temperature higher than 60℃, and cooking at 95℃for 15min; through the process of centrifugation at 3000r/min for 10min, the insoluble solids content of soymilk decreased effectively, the sedimentation fell to 1.25% and the volume weighted average particle size (D[4,3]) was 5.80μm.
The effects of the stabilizer, emulsifier, chelator, fruit juice, and the process of acidification, homogenization and pasteurization on the stability and the taste of juice soymilk beverage were studied. According to orthogonal designs, quadratic regression orthogonal design and response surface analysis methods, the obtained optimized juice soymilk beverage formula was as followed:0.5%single stabilizer 2 CMC,0.05% compound emulsifier,0.09%compound chelator, and 10%peach juice. The obtained optimized process parameters were adjusting pH to 4.2 at 20℃, homogenizing at 20-25MPa, and pasteurizing at 85℃for 15min.
According to zeta-potential, the soy protein's isoelectric point was 4.50. In the acidizing process, there was a great change of zeta-potential and particle size distribution of CMC-soy protein system:when pH decreased from 7.0 to 3.5, the zeta-potential (all of them were negative, and the absolute value was larger than 20mv) increased at first and then decreased, reached the maximum value of -57.5mv at pH5.5, and fell to-26.0 mv at pH3.5. As pH decreasing, D[4,3] decreased at first and then increased, fell to the minimum value of 5.827μm at pH4.0. At pH3.5, D[4,3] increased, so the stability decreased.
The effects of the homogenization on stability of juice soymilk beverage were studied with the addition of 0-1.0% CMC. The results showed that the sedimentation of fruit juice soymilk with the addition of 0.2% CMC was still up to 16.98% after homogenization, which means homogenization couldn't change the originally unstable system; with the addition of 0.4%CMC, the product's stability significantly increased after homogenization:the curve of particle size distribution presented a double-peak, a distribution area of small particles with ranging from 0.04μm to 1μm appeared, D[4,3] decreased, and the sedimentation reduced from 7.75% to 1.72%; When the addition of CMC is up to 1.0%, the distribution area of small particles disappeared, the sedimentation increased, and the product's stability decreased.
After storage at 37℃for 56 days, the juice soymilk beverage presented a good physical stability, had a slight degree of delamination, and fat floating. Particle size distribution, viscosity, centrifugal sedimentation didn't change significantly, about 94% of particles were less than 10μm, the viscosity ranged from 5.8cP to 6.6cP, and the sedimentation was less than 1.31%.
引文
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