Study On The Optimum Processing Technology Of Soy Milk With Red Date

Soy milk with red date is composed of soybean and concentrated jujube juice as the main raw material.Through a series of processes forming fruit juice beverage which with rich nutrition and unique flavor.But there were some problems such as protein precipitation and floating fat during the storage period,which result in unstable.In this paper,the processing technology was optimized,and the best stabilizer was determined.The key processing technology was researched to determine the optimal parameters of soy milk with red date,such as the kind and amount of soaking solution,soaking time,ratio of hempseed and water,heating and sterilization time,homogenization pressure.Then the orthogonal test was used to determine the best amount of each base material.Accroding to the research,the optimun soy milk with red date was produced by the following conditions:soaking in 0.5%NaHCO₃ in the solution with ratio 1:3 for 4 hours.Afterwards,the bean was ground in 80?with ratio of hempseed and water 1:8.Then the soy was heated at 90?for 15 minutes.The best basic formula contained 1%concentrated date juice,7.5%soybeans,6.5%sugar.Finally the quality of red jujube soybean milk dates ranked the first at homogeneous pressure 35MPa and 40Mpa,two homogenizing,and sterilization of 121?for 22 minutes.To investigate the single effect of thickening agent on the stability of soy milk with red date.Based on the single factor experiment,three thickener which better stability for soy milk with red date were selected to complex.Then the best ratio of compound thickener and their quantity range were chosen.The results showed that:the order of the influencing factors on the stability is:xanthan gum?sodium carboxymethyl celubse?guar gum.The best ratio of the three thickener is 4:2:3.In addition,soy milk with red date loved by consumers with the total amount of complex thickener in the range of 0.04%to 0.06%.Single emulsifier for soy milk with red date were studied.Then the effects of compound thickeners,sucrose fatty acid ester,distilled glycerin monostearate and their interaction on the stability of a protein milk ontaining jujube and soybean were analyised by Box-Benhnken response method.The predictive model of polynomial regression equation was analysed by Design Expert software?8.0.6.1?.The results showed that:a single emulsifier have less effect on the stability of soy milk with red date,but adding distilled glycerin monostearate and sucrose fatty acid ester on the stability of soy milk with red date is significant.The best compound stabilizer contained 0.06%compound thickeners?xanthan:guar gum:sodium carboxymethyl celubse=4:2:3?,0.10%sucrose fatty acid ester and 0.04%distilled glycerin monostearate.