Studys On The Stability Of Compound Protein Beverages And Development Of Emulsion-stabilizer

Baking,soaking and grinding processes of peanut and soybean had been researched in this paper.Whole milk powder,sugar and other additives such as emulsifier,stabilizer,quality improvers and flavors had been added in the peanut or soy milk.Production process of compound protein beverages had been carried out after mixture,homogenization and sterilization.The stability and qualities of products had been researched.The ingredient of compound stabilizer had been researched to improve the taste and enhance the quality.The stability of compound protein beverages had been tested by centrifugal sedimentation rate analysis,particle size analysis,standing observation and scanning electron microscope analysis.In addition,we used One-factor experimental design and Orthogonal experimental design to optimize the additives amounts in beverages.In the end,we also did a series of physical indicators tests of products.The effectively baking temperature of 125? time of 25 min.After baked,the fragrance of peanut was improved.The optimal soaking processes of peanuts as follows:concentration of NaHCO₃ of 0.5%,temperature of 60°C,soaking time of 8 h.The optimal grinding processes of peanut as follows:concentration of NaHCO₃ of 0.35%,rate between liquid and peanut of 10:1,temperature of 60? and treated twice.The protein content of peanut milk was enhanced.The optimal soaking processes of soybean as follows:concentration of NaHCO₃ of 0.5%,temperature of 25?,rate between liquid and soybean of 3:1,soaking time of 12 h.The optimal grinding processes of soybean as follows:rate between boiled water and soybean of 8:1 and treated twice.The protein content of soybean milk was enhanced.The protein rates between peanut and whole milk powder was 5:5,added 5%sugar;The protein rates between soybean and whole milk powder was 6:4,added 7%sugar.The compound protein beverages was preheated at 65°C,and been sterilized 15 min at121?.Peanut milk was homogenized twice at 20 MPa.Soybean milk was homogenized twice at 30 MPa.The optimal additive formulations of peanut compound protein beverage as follows:tripolyphosphate of 0.040%,sodium citrate of 0.060%,MCC of 0.072%,carrageenan of 0.014%,CMC-Na of 0.014%,glyceryl monostearate of 0.050%,sucrose fatty acid ester of 0.100%,SSL of 0.050%.The optimal additive formulations of soybean compound protein beverage as follows:tripolyphosphate of 0.060%,locust bean gum of 0.090%,guar gum of 0.050%,carboxymethylcellulose of 0.010%,glycerol monostearate of 0.100%,sucrose fatty acid ester of 0.050%,sodium stearoyl lactylate of 0.050%.