Study On The Stability And Rheological Properties Of Compoud Whole-seed Protein Beverage

The layered instability of the compoud whole-seed protein beverage which was made of soybean and mung bean was reduced by the physical and chemistry methods of micronization, homogeneous process, and stabilizer. The relationship between internal structure of compoud whole-seed protein beverage and its stability was analysed futher by the principle of particle size and rheology.1. Researched on the influence of different micronization on the stability of the whole- bean protein beverage. The results showed that the particle size distribution of compoud whole-seed protein beverage were presented a single peak by dry-milling and high pressure homogenizing respectively, which d50 were 53-55μm and 39-45μm. The compoud whole-seed protein beverage prepared by homogenization had the maximum system stability than those of by dry mill processing and colloid milling processing. However, there was a big machine wear. The compoud whole-seed protein beverage prepared by dry-milling process had relatively high stability coefficient and centrifugal suspension stability, although that its centrifugal sedimentation rate was lower than that of homogenizing process. So the method was simple and feasible.2. The relationship between the stability of compoud whole-seed protein beverage and analysis methods had been established by particle size distribution, apparent viscosity, centrifugal sedimentation rate, stability coefficient and centrifugal suspension stability.3. The influence of the stability of compoud whole-seed protein beverage by physics mode of homogenizing pressure and dry heat treatment had been researched, which found the highest stability when the pressure of homogenizing was 35MPa. Dry heat treatment can improve suspension and stability of the system.4. The influence of additives as emulsifier and stabilizer on the stability of compoud whole-seed protein beverage had been researched. Take 2% protein concentration beverage of compoud whole-seed protein for example, optimized formulation obtained by orthogonal experiment: soybean: mung bean=1:1, ratio of material and water was 1:15, emulsifier 0.1%( glycerol monostearte: sucrose ester=8:2),stabilizer0.15%( xanthan: glutin: MCC=2:4:1), sodium tripolyphosphate 0.12%, sugar 8%. 5. The influence of the stability and the rheological properties of compoud whole-seed protein beverage with the different concentrations had been researched. Xanthan gum is best when used a single stabilizer in the compoud whole-seed protein beverage .The compoud whole-seed protein beverage lined with Herschel-Bulkley model, with a typical yield - the characteristics of pseudoplastic fluid. The compoud whole-seed protein beverage added xanthan gum also lined with Herschel-Bulkley model.6. The relationship between the storage stability of the compoud whole-seed protein beverage and its parameters of the rheological properties had been researched. Found by studying the rheological behavior, It can improve the viscosity, yield stress, thixotropy to increase system stability.There is a positive correlation between centrifugal suspension stability and thixotropy. When the thixotropic loop area was 4 ~ 8pa / s, the compoud whole-seed protein beverage can maintain a high suspension stability.