Study On The Stability And The Stability Prediction Model Of Vegetable Protein Beverages

In the papers, we innovated two additive formulations in order to keep soymilk drink and peanutmilk drink stabilizing, sensory quality decline and nutrients reduce caused by instability. Set up a beverage storage stability prediction model.Had determined the soymilk grinding paste craft: Soaks 12h with the 0.5%NaHCO₃ at room temperature, the grinding paste two times. Through sensory grading and the centrifugal precipitation coefficient to the stable appraisal, determined that soymilk drink adds 10% sugar and peanutmilk drink adds 5% sugarHad determined the best technological conditions, the soymilk drink: 6000r/min emulsifies 5min; Preheating to 65℃, 25MPa and the 20MPa isotropic two times; antiseptic at 137℃4s UHT; peanutmilk drink: 5000r/min emulsifies 5min; room temperature, 30MPa isotropic; antiseptic at 121℃20min.Study the stability influence of sodium tripolyphosphate, the sodium hexametaphosphate, the sodium pyrophosphate and the sodium citrate separately to soybean milk drink and peanut milk drink. Soybean milk drink adds 0.06% sodium pyrophosphate; In the peanut milk drink adds 0.02% STPP.The best hydrophilic colloid formulas were determined. Soymilk drink: CMC-Na, Carrageen180 and the Guar recruitment respectively is 0.1%, 0.03% and 0.04%; peanutmilk drink: MCC3282 and the Carrageen180 recruitment respectively is 0.1% and 0.03%.Research had determined that emulsifier's most suitable HLB of soymilk drink and the peanutmilk drink respectively is 8.14 and 8.89; The best formula of emulsifier in soymilk drink: HP-C 50% +SSL 30%+ SE 20%, the suitable recruitment is 0.1%; peanutmilk drink: HP-C 30% + lecithin 40%+ SE 30%, the suitable recruitment is 0.15%.Take Turbiscan test for the drinks which not including stabilizer and including the laboratory formula stabilizer, finally indicated that including laboratory formula stabilizer products stabler than non-stabilizer products.Compare the stability and the cost between including the laboratory formula stabilizer albumen drink and the market products. The result indicated that the former's rheological property and stable effect all good in the latter, and it's cost will to be low.Finally, take soybean milk and peanut milk drink which contain the laboratory formula stabilizer stored under 4℃, 25℃and 40℃for 5 months, examines its physics and chemistry and the sensory parameters. Had established the stability prediction model through dynamics and thermodynamic analysis.