Study On The Stability Of The Dual-protein Dairy Products And Milk Beverage

The stability of the dual-protein dairy products and milk beverage is researchedin present paper.The study compares the stability of the different types of soy proteinin dairy products and milk beverage, and then determines the best soy-protein whichcan be added to the dual-protein dairy products and milk beverage. Last, this paperfinds out the main and secondary factors affecting the stability of the dual-proteindairy products and milk beverage.Firstly,this paper disusses the screening of the soy protein for acidic dairyproducts, and selects eight kinds of soy protein containning WDFPRO920、WDFPRO930、WDFPRO930E、WDFPRO930F、WDFPRO950、WDFPRO950E、WDFPRO950T and SHULAI760,which are respectively added to the acidic milk drink. Bysensory judgment, testing the amount of precipitation and seepage in20℃and42℃,and calculating centrifugal sedimentation rate, we finally get this conclusion that themost suitable soy protein is WDFPRO930F which is added to the acidic milkbeverage. And by sensory judgment,in the study of the stability of soy-protein in theyoghurt we draw that the most suitable soy-proteins added to the yoghurt areWDFPRO950、WDFPRO950E.Secondly, this paper introduces the screening of soy protein in neutral dairyproducts, which selects seven kinds of soy protein including WDFPRO920、WDFPRO930、WDFPRO930E、WDFPRO930F、WDFPRO950、WDFPRO950Eand WDFPRO950T. In testing peanut milk, the amount of slick, precipitationcentrifugal sedimentation rate are calculated in constant room temperature20℃and42℃. We finally know that the most suitable soy proteins added to the peanut milkare WDFPRO950E and WDFPRO950T. In testing wheat milk, the amount of seepage, precipitation and centrifugal sedimentation rate are calculated respectively inroom temperature20℃. We know that the most suitable soy proteins added to thewheat milk is WDFPRO950T.Finally, the paper has a discussion on the relevant factors affecting the stabilityof acidic milk beverage. By changing these factors such as the method of sterilization,the added fruit juice, water quality, milk source, pretreatment methods of soy proteinand the degree of soy-protein hydrolysis, we calculate the amount of slick,precipitation and centrifugal sedimentation rate in constant room temperature20℃and42℃. The conclusion is that the main factors affecting the stability of milkbeverage are the way of protein pretreatment, sterilization process, the choice of thestabilizer and the different degree of protein hydrolysis.Secondary factors are waterquality, the added fruit juice and sources of milk.The result of this paper on the stability of dairy adding soy-protein, provides aguiding role on dairy enterprise product development.