Research on the Processing Technology of Soybean Yellow Juice Water Beverage
The fermentation of lactic acid beverages using soybean yellow slurry water was a current trend in the development and utilization of yellow slurry wastewater.Currently,there were few types of similar plant protein beverages in the market,which had significant development advantages.This study produced a flavored soy plant-based protein beverage by treating soybean yellow pulp wastewater through deodorization,centrifugation,desalination,and adding a certain amount of sweeteners,stabilizers,etc,and blending it with yogurt juice,oolong tea,jasmine tea,etc,achieving full utilization of resources.The results showed that the yellow slurry water treatment conditions were deodorization under water bath heating(90 ℃,20 min),centrifuge homogenization(5 000 r/min,5 min),desalination through strong acid ion exchange resin exchange column,and then seasoning,homogenization and sterilization.The best technological parameters for the preparation of soybean milk were soaking for 8 h,blanching for 1 min,pulping for 6 min,heat preservation and insulation for 10 min.Through orthogonal test,the ratio of the flavor beverage was determined as follows:the addition amount of elderberry oolong tea was 100 mL,the addition amount of diluted elderberry syrup was 50 mL,and the addition amount of yellow serofluid was 50 mL;the addition amount of white peach jasmine tea was 100 mL,the addition amount of yellow serofluid was 50 mL,and the addition amount of white peach syrup was 100 mL;Physalis alkekengi fruit flavor beverage:60 mL of yellow serofluid,50 mL of Physalis alkekengi fruit juice and 10 mL of honey.The experiment provided a certain reference for the processing of soybean yellow serofluid beverage.
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