Research On Critical Technology Of Fruit Juice Soymilk

Fruit juice soymilk was composed of soybean and concentrated juice as the major materials, with the addition of moderate sweeteners, acidulants, emulsifiers and stabilizers. The beverage was produced via mixing, homogenizing, sterilizing and filling. It was fond of consumers for its rich mutrition and pleasant flavor. But there were some problems such as separation and sedimentation during the production process. In this paper, the production technology was researched, the formula of the beverage was optimized, the technological parameter was determined, and a furit juice soy milk production standard was established.Orthogonal design and fuzzy math were applied together to obtain the best formula. The experimental results indicated that the best formula of the beverage was as follows: 60% of soymilk, 4% of concentrated hami melon juice, 3% of sucrose and the pH is 4.8. The products with uniform color, pleasant sweetness and sourness, mild aroma were obtained. The effect of emulsifier on the stability of fruit juice soymilk was researched. The result showed that the addition of emulsifer increase the stability. By orthogonal test, the result was gained: polyglycerol fatty acid ester 0.07%, distilled monoglyceride 0.05%, sugar ester-13 0.05%. Five stabilizers which were sodium carboxymethyl cellulose (CMC), pectin, sodium alginate, propylene glycol alginate (PGA), and carrageenan were studied. Their effects on stability were studied by centrifugation sedimentation. The {3, 2} simplicity barycenter design was used to mix CMC, pectin and sodium alginate in the production. The research indicated that the additive volume of CMC, pectin and sodium alginate was 0.074%, 0.090%, 0.112% respectively, total additive volume was 0.276%, and the centrifugal sedimentation rate was dowm to 1.92%. The beverage produced under this ingredient could get up to manufacture requirement.Factors which affect the stability such as homogenization pressure, homogenization temperature, and homogenization times were determined. The result showed that the stability of the beverage was optimal when it was homogenized twice at 40 MPa, 65℃. The sterilized method which was suitable for the baverage was determined. The effects of PEF treament, UHT and 121℃treament on the color, pH, stability, volatile flavor compounds were investigated. The bestt sterilized methods was decided as UHT treatment at 137℃and kept for 5s. GC-MS method was used to analyse the flavor components of soymilk and the fruit juice soymilk. The result illuminated that the relative content of hexanal, 1-hexanol and 1-octen-3-ol which caused the beany flavor was much lower in the fruit juice soymilk. The fruit could mask beany flavor in soy beverage.The establishment of the furit juice soymilk production standard provides for the quasi-technical requirements, testing methods, logos, packaging, transportation, storage and shelf-life requirements.