Processing Technology And Stability Of Soy Milk-matcha Beverage

Matcha originated in the Sui and Tang Dynasties of ancient China,and it is significant to the development and inheritance of tea culture for having a long history and carries excellent culture.Soy milk,the traditional Chinese drink,is called“botanical milk”because of being rich in protein.Matcha and soy milk are foods with health functions in some aspects,but the market share of these two drinks is relatively low at present.It is necessary to drive the development of matcha and soy milk beverages through product innovation.At present,consumers’enthusiasm for carbonated and high-sugar beverages is gradually deteriorating,while delicious,healthy,nutritious and low-fat beverages have become the new trends of the market.However,the research on the plant protein tea beverage is relatively inadequate,and the stability problem of the product is difficult to solve.Therefore,it is necessary to research the development and stability of the plant protein matcha beverage.In this study,a Soy Milk-matcha Beverage was developed by making Matcha,Soy milkand white sugar as main raw materials through the Soy milk preparation,formulation and stability research.It provides theoretical reference value for related research of product innovation and the development of taste.The main findings are as follows:1.Soy milk Processing Technology Research.This experiment has studied the effects of different soaking conditions,blanching time,refining time and holding time on the protein,solids and sensory quality of soy milk.The single-factor test and orthogonal test were used to determine the optimum processing technology of soy milk.The test results are as follows:soaking solution NaHCO₃ addition amount 0.5%,soaking time 8h,soaking temperature 25°C,blanching time 1min,refining time 6min,holding time 10min.2.Study on Formula of Soy Milk-matcha Beverage.A single factor test was conducted to study the influences of the addition of soy milk,matcha,sugar and salt on the sensory quality of the beverage,and the approximate addition range of each supplementary material was determined.Then,the response surface was optimized on the basis of single factor test to determine the formula of Soy Milk-matcha Beverage,which was:70%soy milk,0.6%Matcha,6%white sugar,and 0.03%salt.3.Study on Stability of Soy Milk-matcha Beverage.This experiment studied the influence of the addition of thickeners and emulsifiers on the stability of beverages.With the indexes of centrifugal sedimentation rate,centrifugal suspension ratio,viscosity and Zeta potential,the addition range was determined by single factor test,and the appropriate stabilizer was mixed by orthogonal test.The results of complex stabilizers:0.03%Xanthan,0.04%CMC-Na,0.1%Glyceryl monostearate（above all were mass fraction）.The relationship between the addition of the quality improver and the pH of the beverage,the centrifugal sedimentation rate and the viscosity have been studied as to analyse the impacts of different quality improvers on stability,and the final determination of the best stability effect is 0.06%sodium citrate added.This experiment studied the effects of homogenous total pressure,secondary homogenization pressure and homogenization temperature on the stability of Soy Milk-matcha Beverage,and the optimum conditions were determined to be a homogenous total pressure of 20 MPa,a secondary homogenization pressure of 2 MPa and the homogenization temperature is 40-50°C.4.The Effect of Sterilization on the Quality of Beverages.The effects of ultra-high temperature transient sterilization on the color difference value,Zeta potential and sensory quality of beverages was experimentally studied.Sterilization reduces the L*value of beverages,increases the absolute value of b*/a*,increases the absolute value of the potential,and overall decreased the sensory quality as a whole.Compared with similar products in the market,Soy Milk-matcha beverage has better sensory quality and stability.