【作者】 王薇；

【导师】 张正竹； 刘政权；

【作者基本信息】 安徽农业大学 ， 农业硕士（专业学位）， 2018， 硕士

【摘要】 抹茶起源于中国隋唐时期,拥有悠久的历史承载着优秀的文化,对茶文化的发展和传承有着重要意义;豆浆是我国的传统饮品,蛋白质含量丰富,有“植物牛奶”之称。抹茶和豆浆都具有一定保健功能,但目前这两种饮品的即饮饮料市场占有率较低,需通过产品创新来驱动抹茶、豆浆即饮饮料的发展。目前消费者对碳酸类饮料、高糖类饮料的热衷逐渐退温,而美味、健康、营养、低脂饮料成为市场新动向。但针对植物蛋白茶饮料的创新研究还相对不足,且产品稳定性问题难以解决,因此针对植物蛋白抹茶饮料的开发和稳定性研究十分必要。本研究以抹茶、豆浆和白砂糖为主要原料,通过豆浆制备、配方和稳定性研究开发一款豆浆抹茶饮料,为抹茶饮料的产品创新和口味拓展相关研究提供理论参考价值。主要研究结果如下:1.豆浆加工工艺研究。本试验研究了不同浸泡条件、热烫时间、磨浆和保温时间对豆浆蛋白质、固形物和感官品质的影响,通过单因素和正交试验,确定豆浆的最佳加工工艺。试验结果为:浸泡液NaHCO₃添加量0.5%,浸泡时间8h,浸泡温度20-30℃,热烫1min,磨浆6min,保温10min。2.豆浆抹茶饮料配方研究。通过单因素试验,分别研究豆浆、抹茶、白砂糖、盐的添加量对饮料感官品质的影响,确定各辅料添加范围,在单因素试验基础上进行响应面优化,确定豆浆抹茶饮料配方为:豆浆70%,抹茶0.6%,白砂糖6%,盐0.03%。3.豆浆抹茶饮料稳定性研究。本试验研究了增稠剂和乳化剂对饮料稳定性的影响,以离心沉淀率、离心悬浮比、黏度、Zeta电位为指标,通过单因素试验确定添加范围,并通过正交试验复配合适的稳定剂,复配结果为:黄原胶0.03%,羧甲基纤维素钠0.04%,单甘脂0.1%（以上均为质量分数）。试验研究了品质改良剂的添加对饮料pH,离心沉淀率和黏度的影响,分析不同种类品质改良剂对稳定性的影响,研究发现,柠檬酸钠添加量为0.06%时稳定性较好;本试验研究了均质总压力、二级均质压力、均质温度对抹茶豆浆饮料稳定性影响,最佳条件为:总压力20MPa,二级均质压力为2MPa,均质温度为40-50℃。4.杀菌对饮料品质的影响。试验研究了超高温瞬时杀菌对饮料的色差值、Zeta电位及感官品质的影响,杀菌使饮料的L^*值变小,b^*/a^*绝对值变大,电位绝对值变大,感官品质整体有所下降。与市场同类产品比较,豆浆抹茶饮料具有更好的感官品质和稳定性。更多还原

【Abstract】 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.更多还原