Research and development of soy peptide sports beverage formulation technology.

Wrotetal title: Research and development of soybean peptide sports beverage formulation technology soybean polyso skin is the hydrolytic product of soybean protein, relative molecular mass is generally 504-1200, the development of soybean peptide sports beverage formulation technology has good solubility, low viscosity and anti-gel formation, easy to digest, has high nutritional value, and other studies show that its low antigen, will not produce allergic reactions, enhance human function, promote the recovery of human red blood cells and other fatigue. In this paper, soybean multi-skin as the main material, and add the appropriate amount of accessories, to investigate the impact of different primary auxiliary quantities on the taste, flavor and appearance of beverages, for soybean multi-skin application in functional beverages to provide reference value.Chengdu Jiayu Into Beverage Science and Technology Research Institute is a certified beverage technology research institutions by government departments, is a member unit of the China Beverage Industry Association, Sichuan Food Science and Technology Association Vice President Unit / Beverage Professional Committee Director Unit, Sichuan University Food Science and Technology Student Internship Base, Sichuan University Agricultural Products Processing Research Institute Strategic Cooperation Unit, China Food News Network Strategic Cooperation Unit, China Food Brand Research Institute member units and other qualified organizations, including Professor Zhu Wei, a member of the Chinese Academy of Engineering Including expert consultants, a total of more than 60 people of beverage professional and technical personnel team, in Chengdu, Beijing, Shanghai, Hangzhou, Jinan and Sichuan University has 6 professional laboratories, engineering and technical personnel with 27 years of industry experience, including New Hope Dairy, Endashan, Prince's Milk, Yangzijiang, Yan's House, Huiyuan Juice, Wahaha, Wang Laoji, Ice Point, Yuan, Xiongyuan and other beverage production enterprises product development and technical support services.Process Operative Points The preparation and dissolution of raw materials: multi-belly powder, sugar, acid flavor agent, thickener and other raw accessories according to the formula into the ingredients tank, in 50 degrees C warm water for deployment to all dissolve.filtering: the dissolved material through the 180-mesh filter filter, filter out the material in the slag., degassing: homogeneity of composite juice at a pressure of about 25 MPa, and continuous degassing at 0.09 MPa vacuum.sterilization, cooling: pre-sterilization material preheat to i;, insulation, cooling: the sterilized material is hot-filled and cooled to room temperature after 10min at 75 degrees C. Then after labeling, inspection is the finished product.The formula determines: soy skin has a certain bitter taste, in order to enable consumers to accept the taste, flavor and appearance of the beverage, need to add sugar , m (honey) x 5:3, thickener (methyl cellulose), acidic agent , m (Vc): m (malic acid): m (citric acid) , 1:1:1, etc. In order to determine the beverage formula, based on the pre-experiment, this paper uses orthopaedic experiments to optimize the beverage formula, the better formulation of this beverage is: soybean skin 1.0%. sucrose 5.0%, honey 3.0%, sour taste agent .m (m) Vc): m (malic acid): m (citric acid) 1:1:112.5%, thickener (methyl cellulose) 0.10%.
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