Application Research On Soluble Soybean Polysaccharides In Acidic Protein Drink

Soluble soybean polysaccharides (SSPS) is a novel food additive. It is extracted from soy okara and is a kind of acidic polysaccharides. It has the similar structure with pectin, and plays a role in stabilizing protein particle. So it often used as stabilizer, in addition, also as emulsifier and anti-adhesive agents.The properties of SSPS and its application on drinks were studied in this thesis. It included four parts:the application of SSPS in the low protein drink, the difference between SSPS, high methoxyl pectin and PGA when they were used as the stabilizer of yogurt beverage; the application of SSPS in the acidic soy protein beverage; effect of soybean isolate protein (SPI) and insoluble soy dietary fiber (IDF) in yogurt.Added SSPS in low protein drink, and the result showed that the optimum SSPS additive was0.3%with0.3%beverage precipitation rate; the optimum addition of pectin was0.4%with0.38%drink precipitation rate. Two compounds with the best formula were0.2%SSPS and pectin0.2%, i.e. the proportion of2:1, at this time the drink precipitation rate was0.22%, the product was milky white uniform, and the mouthfeel was well accepted. Optimized formula test to get the distribution of the optimum addition was0.2%, while SSPS was0.133%and pectin was0.067%.Application of SSPS in the yogurt beverage showed that, the yogurt beverage added with0.4%of SSPS had the lowest sedimentation rate, which was0.901%. The sedimentation rate of yogurt beverage added with0.45%of high methoxyl pectin was1.17%, while the stabilizing effect of the PGA worst. A good formula of stabilizer was obtained by measuring the precipitation rate and taste of yogurt beverage. The result showed that the best proportion of SSPS to pectin was:0.25%to0.15%, the precipitation was only0.781%; SSPS to PGA was:0.3%to0.1%, the sedimentation rate was0.932%.Three stabilizer complex tests, the best ratio was SSPS0.25%, pectin0.1%, PGA0.05%, the precipitation rate was0.732%at this time. The precipitation rate was0.701%when three stabilizers orthogonal design experiment, so the stability of lactobacillus beverage ideal formula:SSPS0.25%, pectin0.1%, PGA0.1%.Added SSPS in acidic soy protein beverage and the single factor experimental results showed that: the amount of soluble soybean polysaccharide, pH value, and the beverage temperature when adjusting acid and homogenization pressure had significant impact on the precipitation rate of beverage. The optimal conditions through orthogonal experiments were:soluble soybean polysaccharide0.25%, pH3.8, homogenization pressure20MPa, acidified temperature10℃. In accordance with this condition, the stability of soy protein drinks was significantly improved and the precipitation rate was1.41%.Application of SPI and IDF in the yogurt, the study results showed that:soy protein isolate could promote yogurt fermentation; shorten the fermentation time, while the IDF significantly increaseed the viscosity of the yogurt. Based on a comprehensive assessment, the single factor experimental result showed that:when adding20%SPI or0.3%IDF, the viscosity of yogurt was relatively high. A good formula of SPI and IDF was obtained by measuring the viscosity and taste of yogurt. The result showed that the best proportion of SPI to IDF was:25%to0.2%.The application of SSPS in the protein drinks and yougurt bevrage, SPI and IDF in the yogurt has reference value in food industry.