Research And Development Of Low-Sugar Soymilk Beverage

Soybean has a long history of planting in China.It is rich in nutrients and is one of the main sources of protein intake for our people.The nutrients contained in soybeans are better than in animals.At low consumption levels,vigorous development of soybeans and their products is a prospect of modern industry.With the continuous improvement of people’s living standards,sugary drinks have become an indispensable food for human life.However,the study found that the more sugary drinks are ingested,the greater the risk of death.The intake of sugary drinks increases the prevalence of obesity,type 2 diabetes,heart disease and stroke.High glucose intake adversely affects metabolism,and type 2diabetes itself is a risk factor for premature death.Therefore,the sugar content is the most considered factor in modern people,and the sugar reduction of soy milk drinks is imminent.In this paper,soybean is used as raw material for the purpose of hypoglycemic,and the pulping process is optimized by pretreatment.According to sensory evaluation,instrumental analysis,application of response surface optimization,orthogonal analysis,simple gravity center design analysis method,the optimal process of slurry,the most suitable ratio of sweeteners and the most suitable ratio of stabilizers is determined.The aim is to find the additive ratio of sweeteners in low-sugar soymilk without affecting the taste of normal soymilk and harmless to the human body,and provide theoretical basis and scientific guidance for the development of low-sugar soymilk beverage.The main results of the study:（1）The regression equation is obtained by response surface design as R（stability）=0.81+0.030A-3.305E-003B+0.010C+5.688E-003AB-9.499E-003 AC+6.115E-003BC-0.015A²-0.018B²-0.014C²（A is the ratio of beating to water;B is the homogenization time;C is the cooking time） protein yield（%）=3.57+0.034A-0.071B+2.911E-003AB-0.024A²+7.980E-003B²（A is the ratio of beating to water;B is the homogenization time）.The optimum conditions for determining the pre-treatment of soymilk are:0.5%NaHCO₃ soaking,1:3 soaking bean-water ratio,soaking for 12 h,blanching,1:8 beating ratio of soy-bean,homogenization for3 min,boiled pulp At 10 min,the stability was 0.810 and the protein yield was 3.62%.（2）Soymilk supplemented with aspartame,maltitol,and stevioside was scored by orthogonality.Under the condition of 50%hypoglycemic,0.004%of aspartame was added maltitol 0.7%,stevioside 0.0035%,the highest overall score.（3）Through the design of the simple center of gravity test,when the carrageenan is0.025%,the CMC-Na is 0.10%,and the sodium alginate is 0.10%,the precipitation rate of the soymilk sample is 1.722.According to the design of orthogonal test,the conditions for optimizing the stability of low-sugar soymilk are as follows:homogenization speed is 5000r/min,homogenization time is 5 min,stabilizer ratio is kara The gel was 0.025%,CMC-Na0.10%,and sodium alginate 0.10%,emulsifier added 0.08%and the precipitation rate was0.963.（4）Through the analysis of electronic tongue,the combination of maltitol,aspartame and stevioside can effectively improve the taste of the soymilk beverage and make the soymilk taste more pure,indicating that the test method can effectively reduce the sugar content.