Research on Preparation and Stability of Banana Juice-Soybean Protein Isolate Beverage

In order to prepare the banana juice-soybean protein isolate beverage with fine and smooth taste and good stability, sensory evaluation was used as the index in this study. The effects of soybean protein isolate, sucrose and citric acid on sensory evaluation were studied by single factor and orthogonal experiments. On the basis of determining the basic formula, taking the stability coefficient as an index, the effects of sodium alginate, CMC and monoglyceride on the stability of the product were studied by single factor and response surface experimental optimization. The results showed that the best basic formula of banana juice-soybean protein isolate beverage was soybean protein isolate 1.2%, sucrose 12% and citric acid 0.25%. The sensory scores of the drink was 95. The best stabilizer formula was sodium alginate 0.41%, CMC 0.15% and monoglyceride 0.25%. The stability coefficient of the drink was 98.5%. The banana juice-soybean protein isolate beverage prepared by this formula had the advantages of uniform texture, smooth taste, rich nutrition, good color and flavor. In summary, the soluble solid content was 9%~12%, pH was between 6~7, and the microbial index met the standard of GB 4789.2-2016.