Research on Preparation and Stability of Banana Juice-Soybean Protein Isolate Beverage
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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。Abstract: In order to prepare the banana juice-soybean protein isolate beverage with fine and smooth taste and good stability, sensory evaluation was used as the index in this study. The effects of soybean protein isolate, sucrose and citric acid on sensory evaluation were studied by single factor and orthogonal experiments. On the basis of determining the basic formula, taking the stability coefficient as an index, the effects of sodium alginate, CMC and monoglyceride on the stability of the product were studied by single factor and response surface experimental optimization. The results showed that the best basic formula of banana juice-soybean protein isolate beverage was soybean protein isolate 1.2%, sucrose 12% and citric acid 0.25%. The sensory scores of the drink was 95. The best stabilizer formula was sodium alginate 0.41%, CMC 0.15% and monoglyceride 0.25%. The stability coefficient of the drink was 98.5%. The banana juice-soybean protein isolate beverage prepared by this formula had the advantages of uniform texture, smooth taste, rich nutrition, good color and flavor. In summary, the soluble solid content was 9%~12%, pH was between 6~7, and the microbial index met the standard of GB 4789.2-2016.
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Key words:
- banana juice /
- soy protein isolate /
- beverage /
- formula /
- stability /
- sensory score
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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 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 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（%） 1 1 10 0.2 2 1.2 12 0.25 3 1.4 14 0.3 
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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
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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（%） −1 0.35 0.1 0.2 0 0.4 0.15 0.25 1 0.45 0.2 0.3
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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）1 1 10 0.2 73 2 1 12 0.25 90 3 1 14 0.3 69 4 1.2 12 0.3 90 5 1.2 14 0.2 70 6 1.2 10 0.25 94 7 1.4 14 0.25 76 8 1.4 10 0.3 83 9 1.4 12 0.2 72 K1 77.333 79.667 83.333 71.667 K2 84.667 81.000 84.000 86.667 K3 77.000 78.333 71.667 80.667 极差R 7.667 2.667 12.333 15.000 最优条件 A2C2D2
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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 F比 F临界值 显著性 A 112.667 2 10.562 19.000 B 10.667 2 1.000 19.000 C 288.667 2 27.062 19.000 * D 342.000 2 32.061 19.000 * 误差 10.67 2 总和 764.671 10 注：*表示差异显著（P<0.05）。
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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
（%）1 0 0 0 98.4 2 1 0 −1 95.6 3 0 1 −1 92.8 4 0 −1 −1 93.1 5 0 −1 1 93.6 6 −1 1 0 92.5 7 −1 0 1 95.7 8 0 0 0 98.5 9 0 0 0 98.2 10 1 1 0 93.4 11 1 0 1 95.4 12 0 1 1 92.8 13 0 0 0 98.1 14 0 0 0 98.6 15 1 −1 0 94.4 16 −1 −1 0 93.7 17 −1 0 −1 93.8
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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 F值 Prob>F 显著性 模型 83.91 9 9.32 129.37 <0.0001 ** A 9.25 1 9.25 128.36 <0.0001 ** B 13.65 1 13.65 189.34 <0.0001 ** C 12.72 1 12.72 176.52 <0.0001 ** AB 0.010 1 0.010 0.14 0.7205 AC 1.10 1 1.10 15.30 0.0058 * BC 0.063 1 0.063 0.87 0.3827 A2 8.31 1 8.31 115.33 <0.0001 ** B2 50.26 1 50.26 697.38 <0.0001 ** C2 14.10 1 14.10 195.65 <0.0001 ** 残差 0.50 7 0.072 失拟误差 0.33 3 0.11 2.58 0.1913 不显著 纯误差 0.17 4 0.043 总和 84.42 16 注：*表示差异显著（P<0.05），**表示差异极显著（P<0.01）。
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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% pH − 6~7 菌落总数 ≤100 CFU/mL <100 CFU/mL
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