Optimization of Formula of Tricholoma matsutake Soy Milk and Study on Its Stability
A new type of plant soy milk beverage with mellow and delicate taste and antioxidant effect is developed with soybean,milk powder,Tricholoma matsutake polysaccharides and grape seed extract proanthocyanidins as the main raw materials.The optimal formula of Tricholoma matsutake soymilk is determined by single factor test and orthogonal test.The combination of Tricholoma matsutake soy milk stabilizer is optimized by response surface method.The results indicate that on the basis of 100 mL soy milk,the optimal formula is Tricholoma matsutake polysaccharide solution of 25 mL,grape seed extract of 0.35％,whole milk powder of 2.5％and white granulated sugar of 4％.The optimal stabilizer combination is compound thickener(xanthan gum∶guar gum∶carboxymethylcellulose sodium is 4∶2∶3)of 0.05％,sucrose fatty acid ester of 0.10％and sorbitan monostearate of 0.04％.The total solid content is 10.5 g/100 g,protein content is 1.703 g/100 g and fat content is 1.632 g/100 g.The Tricholoma matsutake soy milk developed under this formula has uniform color,mellow and delicate taste and antioxidant effect.
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