Soluble soybean polysaccharide (soybean soluable polysacchride, SSPS) is a new type of food additives, soybean residue after acid digestion, demethylation and a series of processes to extract a kind of acidic polysaccharide.

Its structure is similar to that of pectin, which is composed of arabinogalactan, galacturonic acid glycan, rhamnose and other sugars. It is often used as emulsifier, anti-adhesive, dispersant, bubble stabilizer and so on. Because of its stabilizing and suspending effect on protein particles, it is often used as a stabilizer in protein drinks.

Since soybean polysaccharide is a natural dietary fiber, it is of great significance to study it as a natural and healthy food additive.

Soluble soybean polysaccharides in low-protein

Application of soluble soybean polysaccharides in low-protein and refreshing milk beverages

Through the application of soluble soybean polysaccharide in refreshing milk beverage, it was found that the optimal addition amount of soluble soybean polysaccharide alone was 0.3%, and the sedimentation rate of the beverage was 0.3%; the optimal addition amount of pectin alone was 0.4%, and the sedimentation rate of the beverage was 0.38%; the optimal formulation of soluble soybean polysaccharide was 0.2%, pectin was 0.1%, i.e., 2:1 ratio, and the best formula was 0.2% soluble soybean polysaccharide, 0.1% pectin, i.e., 2:1 ratio. The optimal formulation was soluble soybean polysaccharide 0.2%, pectin 0.1%, i.e. 2:1 ratio, at this time, the sedimentation rate of the beverage was 0.22%, and the product was milky white and even, refreshingly tasty, with excellent flavor.

Optimization of the formula test to obtain the final two compounding of the best total amount of 0.2%, that is, the soluble soybean polysaccharide for 0.133%, pectin for 0.067%.

Soluble soybean polysaccharide

Application in Lactic Acid Bacteria Beverage

The application of lactic acid bacteria beverage research found that: one-factor test soluble soybean polysaccharide, pectin and PGA on lactic acid bacteria beverage, soybean polysaccharide has the best stabilizing effect, the optimal additive amount of 0.4%, when the sedimentation rate of 0.901%; followed by pectin, the optimal additive amount of 0.45% to achieve stabilization, the sedimentation rate of 1.17%, and the stabilizing effect of PGA is the worst.

The results of two-factor stabilizer compounding experiments showed that when soluble soybean polysaccharide and pectin were compounded, according to the sedimentation rate and sensory evaluation, the best combination of soluble soybean polysaccharide was 0.25%, pectin was 0.15%, and the sedimentation rate was only 0.781%; when soluble soybean polysaccharide and PGA were compounded, according to the sedimentation rate and sensory evaluation, the best combination of soluble soybean polysaccharide was 0.3%, pectin was 0.1%, and the sedimentation rate was 0.781%; and the best combination of soluble soybean polysaccharide and PGA was 0.3%, pectin was 0.1%, and the sedimentation rate was 0.781%. The sedimentation rate was 0.932%.

The three stabilizers were compounded, and the optimal ratio was 0.25% of soluble soybean polysaccharide, 0.1% of pectin and 0.05% of PGA, and the sedimentation rate was 0.732%.

The three stabilizers were subjected to orthogonal design experiments, and the optimal ratios of soluble soybean polysaccharide 0.25%, pectin 0.1%, PGA 0.1% were obtained, and the precipitation rate was 0.701%.

Therefore, the ideal formulation of stabilized lactic acid bacteria beverage was 0.25% soluble soybean polysaccharide, 0.1% pectin and 0.701% precipitation rate of 0.1% PGA. After the preservation period experiment, the long-term stability was better with 0.3% of soybean polysaccharide, 0.1% of pectin and 0.03% of PGA.

Soluble soybean polysaccharide in

Application of soluble soybean polysaccharides in acidic soy protein beverages

The research on the application of soluble soybean polysaccharide in acidic soy protein drink shows that, in the one-way experiment, the addition of soluble soybean polysaccharide, pH, acid mixing temperature and homogenization pressure have obvious effects on the sedimentation rate of the finished product; when a single addition of 0.25% of soybean polysaccharide, the sedimentation rate is 1.58%; when the pH is 3.8, the sedimentation rate is 1.52%; when a single homogenization pressure is 20MPa, the sedimentation rate is the lowest, and a single homogenization pressure of 20MPa, the sedimentation rate is the lowest. The precipitation rate was the lowest when the single homogenization pressure was 20MPa, and the lower the single conditioning temperature was, the lower the precipitation rate was.

L9(34) orthogonal experiments were further applied to determine the optimal process conditions as follows: soluble soybean polysaccharide addition of 0.25%, pH value of 3.8, homogenization pressure of 20 MPa, acid temperature of 10 ℃. According to this condition, the stability of the soy protein beverage was significantly improved, the sedimentation rate was 1.41%, and the color of the beverage was milky white, uniformly sweet and sour, refreshing and tasty, and there was no soy odor.

Insoluble soybean dietary fiber and soybean protein in yogurt.

Application of soybean isolate protein in yogurt

The results of the study on the application of soy protein isolate (DSPI) and insoluble soy dietary fiber (IDF) in yogurt showed that the addition of 20% of soy protein isolate could promote the fermentation of yogurt and shorten the fermentation time, and the addition of 20% of insoluble soy dietary fiber could significantly increase the viscosity of yogurt.

According to the comprehensive evaluation, the single addition of 20% of enzyme-modified soybean isolate protein and the single addition of 0.3% of insoluble soybean dietary fiber can improve the viscosity of yogurt, shorten the fermentation time, and have a better taste; and the optimal formula to improve the quality of yogurt is 25% of DSPI, and 0.2% of IDF when the soybean isolate protein and the insoluble soybean fiber are added in a combination of the two.