松茸豆奶的配方优化及其稳定性研究

Optimization of Formula of Tricholoma matsutake Soy Milkand Study on Its Stability

以大豆、奶粉、松茸多糖、葡萄籽提取物原花青素为主要原料,研制一款口感醇香细腻、具有抗氧化功效的新型植物豆奶饮料。采用单因素试验和正交试验确定松茸豆奶的最佳配方;采用响应面法对松茸豆奶稳定剂的复配进行优化。结果显示:在100 mL豆奶的基准上,最佳配方为松茸多糖溶液25 mL、葡萄籽提取物0.35%、全脂奶粉2.5%、白砂糖4%;最优稳定剂组合为复合增稠剂(黄原胶∶瓜尔豆胶∶羧甲基纤维素钠为4∶2∶3)0.05%、蔗糖脂肪酸酯0.10%、山梨醇酐单硬脂酸酯0.04%;其总固形物含量为10.5 g/100 g,蛋白质含量为1.703 g/100 g,脂肪含量为1.632 g/100 g。在该配方下研制出的松茸豆奶色泽均匀、口感醇香细腻、兼具抗氧化功效。

A new type of plant soy milk beverage with mellow and delicate taste and antioxidant effect is developed with soybean,milk powder,Tricholoma matsutake polysaccharides and grape seed extract proanthocyanidins as the main raw materials.The optimal formula of Tricholoma matsutake soy milk is determined by single factor test and orthogonal test.The combination of Tricholoma matsutake soy milk stabilizer is optimized by response surface method.The results indicate that on the basis of 100 mL soy milk,the optimal formula is Tricholoma matsutake polysaccharide solution of 25 mL,grape seed extract of 0.35%,whole milk powder of 2.5%and white granulated sugar of 4%.The optimal stabilizer combination is compound thickener(xanthan gum∶guar gum∶carboxymethylcellulose sodium is 4∶2∶3)of 0.05%,sucrose fatty acid ester of 0.10%and sorbitan monostearate of 0.04%.The total solid content is 10.5 g/100 g,protein content is 1.703 g/100 g and fat content is 1.632 g/100 g.The Tricholoma matsutake soy milk developed under this formula has uniform color,mellow and delicate taste and antioxidant effect.