香蕉汁大豆分离蛋白饮品的研制及稳定性研究

为制备口感细腻顺滑以及稳定性良好的香蕉汁大豆分离蛋白饮品，以感官评价为指标，通过单因素实验和正交试验，考察大豆分离蛋白添加量、蔗糖添加量、柠檬酸添加量对感官评价的影响。在确定基本配方的基础上，以稳定系数为指标，通过单因素和响应面试验优化，考察海藻酸钠添加量、CMC添加量、单甘酯添加量对饮品稳定性的影响。结果表明:香蕉汁大豆分离蛋白饮品的最佳基本配方是大豆分离蛋白添加量为1.2%，蔗糖添加量12%，柠檬酸添加量为0.25%，饮品的感官评分为95分；最佳的稳定剂配方为海藻酸钠添加量为0.41%、CMC添加量0.15%、单甘酯添加量为0.25%，饮品的稳定系数为98.5%。采用该配方得到的香蕉汁大豆分离蛋白饮品均一稳定、香甜顺滑、养分均衡，色香味俱佳；可溶性固形物到9%～12%；pH在6～7之间；微生物指标符合GB 4789.2-2016标准。

Research on Preparation and Stability of Banana Juice-Soybean Protein Isolate Beverage

In order to prepare the banana juice-soybean protein isolate beverage with fine and smooth taste and good stability, sensory evaluation was used as the index in this study. The effects of soybean protein isolate, sucrose and citric acid on sensory evaluation were studied by single factor and orthogonal experiments. On the basis of determining the basic formula, taking the stability coefficient as an index, the effects of sodium alginate, CMC and monoglyceride on the stability of the product were studied by single factor and response surface experimental optimization. The results showed that the best basic formula of banana juice-soybean protein isolate beverage was soybean protein isolate 1.2%, sucrose 12% and citric acid 0.25%. The sensory scores of the drink was 95. The best stabilizer formula was sodium alginate 0.41%, CMC 0.15% and monoglyceride 0.25%. The stability coefficient of the drink was 98.5%. The banana juice-soybean protein isolate beverage prepared by this formula had the advantages of uniform texture, smooth taste, rich nutrition, good color and flavor. In summary, the soluble solid content was 9%~12%, pH was between 6~7, and the microbial index met the standard of GB 4789.2-2016.