Optimization of formula of the high-protein soybean-milk jelly and physical properties testing
Production of the high-protein soybean-milk jelly is made with the raw materials of the soybeans which are added in proportion after refining, which physical and chemical properties and microbial indicators is to detected. To determine the factors and levels that affect the taste and quality of high-protein soybean-milk jelly by single factor experiment (the amount of soybean-milk, the mixed gum ratio, amount of mixed gum). By orthogonal experimental design to determine the best production formulation of high-protein soybean jelly: the amount of soybean milk is 30%, the mixed gum ratio is 1:0.2, amount of mixed gum is 1.0%. The products made by optimal conditions are compared with commercially available similar ones as follows: homogeneous, smooth, milky yellow, translucent, flexible and good gel state, toughness, fresh smelly, sweet and sour taste, and no obvious precipitated water. The soluble solids content is 34.27%, protein content is 1.89%, fat content is 1.57%; the physicochemical and microbiological indicators are comply with national standards.