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中国精品科技期刊2020

香蕉汁大豆分离蛋白饮品的研制及稳定性研究

宋旸 王存堂 李欢

宋旸,王存堂,李欢. 香蕉汁大豆分离蛋白饮品的研制及稳定性研究[J]. 食品工业科技,2021,42(14):175−181. doi:  10.13386/j.issn1002-0306.2020090206
引用本文: 宋旸,王存堂,李欢. 香蕉汁大豆分离蛋白饮品的研制及稳定性研究[J]. 食品工业科技,2021,42(14):175−181. doi:  10.13386/j.issn1002-0306.2020090206
SONG Yang, WANG Cuntang, LI Huan. Research on Preparation and Stability of Banana Juice-Soybean Protein Isolate Beverage[J]. Science and Technology of Food Industry, 2021, 42(14): 175−181. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020090206
Citation: SONG Yang, WANG Cuntang, LI Huan. Research on Preparation and Stability of Banana Juice-Soybean Protein Isolate Beverage[J]. Science and Technology of Food Industry, 2021, 42(14): 175−181. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020090206

香蕉汁大豆分离蛋白饮品的研制及稳定性研究

doi: 10.13386/j.issn1002-0306.2020090206
基金项目: 黑龙江省省属高等学校基本科研业务费科研项目(135309460);黑龙江省省属高等学校基本科研业务费科研项目(植物性食品加工技术特色学科专项)(YSTSXK201840)
详细信息
    作者简介:

    宋旸(1989−),女,硕士,讲师,研究方向:粮食油脂及植物蛋白工程,E-mail:1013892327@qq.com

  • 中图分类号: TS201.2

Research on Preparation and Stability of Banana Juice-Soybean Protein Isolate Beverage

  • 摘要: 为制备口感细腻顺滑以及稳定性良好的香蕉汁大豆分离蛋白饮品,以感官评价为指标,通过单因素实验和正交试验,考察大豆分离蛋白添加量、蔗糖添加量、柠檬酸添加量对感官评价的影响。在确定基本配方的基础上,以稳定系数为指标,通过单因素和响应面试验优化,考察海藻酸钠添加量、CMC添加量、单甘酯添加量对饮品稳定性的影响。结果表明:香蕉汁大豆分离蛋白饮品的最佳基本配方是大豆分离蛋白添加量为1.2%,蔗糖添加量12%,柠檬酸添加量为0.25%,饮品的感官评分为95分;最佳的稳定剂配方为海藻酸钠添加量为0.41%、CMC添加量0.15%、单甘酯添加量为0.25%,饮品的稳定系数为98.5%。采用该配方得到的香蕉汁大豆分离蛋白饮品均一稳定、香甜顺滑、养分均衡,色香味俱佳;可溶性固形物到9%~12%;pH在6~7之间;微生物指标符合GB 4789.2-2016标准。
  • 图  1  大豆分离蛋白添加量对感官评分的影响

    Figure  1.  Effect of soybean protein isolate content on sensory scores

    图  2  蔗糖添加量对感官评分的影响

    Figure  2.  Effect of sucrose content on sensory scores

    图  3  柠檬酸添加量对感官评分的影响

    Figure  3.  Effect of citric acid content on sensory scores

    图  4  海藻酸钠添加量对饮品稳定性的影响

    Figure  4.  Effect of sodium alginate addition on beverage stability

    图  5  CMC添加量对饮品稳定性的影响

    Figure  5.  Effect of CMC addition on beverage stability

    图  6  单甘酯添加量对饮品稳定性的影响

    Figure  6.  Effect of monoglyceride addition on the stability of beverage

    图  7  两因素交互作用对响应值的影响

    Figure  7.  Influence of the interaction of two factors on the response value

    表  1  正交试验因素水平表

    Table  1.   Factors and levels used in orthogonal array design

    水平因素
    大豆分离蛋白添加量(%)蔗糖添加量(%)柠檬酸添加量(%)
    11100.2
    21.2120.25
    31.4140.3
    下载: 导出CSV

    表  2  感官评分标准

    Table  2.   Standards of sensory evaluation

    项目具体特征描述评分标准(分)
    滋味(40分)口感丝滑细嫩,甜酸度适中36~40
    口感稍丝滑,稍甜,稍酸26~35
    口感粗糙不适,过甜,过酸0~25
    香味(20分)具有香蕉特殊香味16~20
    稍有香蕉特殊香味6~15
    无香蕉特殊香味0~5
    外观性状(25分)产品均匀一致,无分层,无沉淀21~25
    产品较均匀,分层不明显,沉淀较少11~20
    产品分层,存在大量沉淀0~10
    色泽(15分)色调正常11~15
    产品颜色偏暗6~10
    无香蕉特有颜色,色调暗淡0~5
    下载: 导出CSV

    表  3  响应面分析因素和水平表

    Table  3.   Factors and levels of the response surface methodology

    水平A海藻酸钠添加量(%)B CMC添加量(%)C单甘酯添加量(%)
    −10.350.10.2
    00.40.150.25
    10.450.20.3
    下载: 导出CSV

    表  4  正交试验结果

    Table  4.   Orthogonal array results

    实验号A大豆分离蛋白
    添加量(%)
    B 空列C 蔗糖
    添加量(%)
    D 柠檬酸
    添加量(%)
    感官
    评价(分)
    11100.273
    21120.2590
    31140.369
    41.2120.390
    51.2140.270
    61.2100.2594
    71.4140.2576
    81.4100.383
    91.4120.272
    K177.33379.66783.33371.667
    K284.66781.00084.00086.667
    K377.00078.33371.66780.667
    极差R7.6672.66712.33315.000
    最优条件A2C2D2
    下载: 导出CSV

    表  5  正交试验结果方差分析

    Table  5.   ANOVA for the experimental results of orthogonal array design

    方差来源偏差平方和自由度FF临界值显著性
    A112.667210.56219.000
    B10.66721.00019.000
    C288.667227.06219.000*
    D342.000232.06119.000*
    误差10.672
    总和764.67110
    注:*表示差异显著(P<0.05)。
    下载: 导出CSV

    表  6  响应面所设计的方案和试验结果

    Table  6.   Experimental design and results of response surface methodology

    实验号A海藻酸钠
    添加量
    B CMC
    添加量
    C单甘酯
    添加量
    稳定系数
    (%)
    100098.4
    210−195.6
    301−192.8
    40−1−193.1
    50−1193.6
    6−11092.5
    7−10195.7
    800098.5
    900098.2
    1011093.4
    1110195.4
    1201192.8
    1300098.1
    1400098.6
    151−1094.4
    16−1−1093.7
    17−10−193.8
    下载: 导出CSV

    表  7  稳定性试验结果的方差分析

    Table  7.   ANOVA for the results of emulsifying stability

    变异来源平方和自由度均方FProb>F显著性
    模型83.9199.32129.37<0.0001**
    A9.2519.25128.36<0.0001**
    B13.65113.65189.34<0.0001**
    C12.72112.72176.52<0.0001**
    AB0.01010.0100.140.7205
    AC1.1011.1015.300.0058*
    BC0.06310.0630.870.3827
    A28.3118.31115.33<0.0001**
    B250.26150.26697.38<0.0001**
    C214.10114.10195.65<0.0001**
    残差0.5070.072
    失拟误差0.3330.112.580.1913不显著
    纯误差0.1740.043
    总和84.4216
    注:*表示差异显著(P<0.05),**表示差异极显著(P<0.01)。
    下载: 导出CSV

    表  8  饮品质量指标

    Table  8.   Beverage quality index

    项目质量要求质量指标
    色泽具有该产品应有的色泽饮品呈淡黄色
    滋味、气味无异味、无异臭口感丝滑细嫩,酸甜适中
    状态无正常视力可见外来异物,
    状态均匀
    质地均匀、无分层
    可溶性固形物≥8%9%~12%
    pH6~7
    菌落总数≤100 CFU/mL<100 CFU/mL
    下载: 导出CSV
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出版历程
  • 收稿日期:  2020-09-21
  • 网络出版日期:  2021-06-01
  • 刊出日期:  2021-07-07

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