Traditional soy milk products are made by soaking soybeans, grinding, cooking, and filtering. The products produced will have a “beany taste” in the mouthfeel and are difficult to be accepted by the majority of consumers, and are based on full-fat soybeans. The soy milk health drink produced is relatively difficult to fortify other nutrients and is prone to produce rancid flavor.
Use soy protein isolate as the raw material for the development of functional beverages, and fortify essential nutrients such as calcium, iron, zinc, vitamins, etc., and can be used in the form of full fat. It does not contain cholesterol, unsaturated, non-para essential fatty acids or other essential fatty acids. The non-fat form, with the original flavor or with added flavors such as adding various types of juice, chocolate, coffee, etc., and can be presented to the consumer group in the form of liquid, semi-solid or fermentation in different textures. There are some factors to consider when using seasonings. First, consider using a flavor that matches the essence of soy protein. Generally, “brown” seasonings and soy protein can form a perfect combination, such as chocolate, caramel, maltose, butterscotch, nuts, peaches, coconuts, bananas, and so on. The sweetener added when producing low-sugar health products is best not to be aspartame. It is recommended to use sucralose or acesulfame K, because aspartame may easily change its flavor during heat treatment. When preparing the formula, you must also be familiar with the physical and chemical properties of the ingredients, including dispersibility, water-attachment, solubility, drill degree, gelation and emulsification. And depending on the addition steps and process flow, the characteristics of these additives themselves or cross-action will more or less affect the final characterization or characteristics of the product. To dissolve all the auxiliary materials into a solution, it is also necessary to be familiar with the habits between them. Sometimes a high-shear stirring process or heating is required to promote the complete dissolution of the auxiliary materials. When formulating, it is not only necessary to add a stabilizer, but also to adjust the buffer solution in the solution at the same time to achieve a stable solution system. To ensure product stability, manufacturers generally use deionized water as a solvent. The health drinks with added fruit juice are currently the most popular and best-selling products. However, the acidity of the fruit juice has a negative effect on protein. Generally, apart from adding stabilizers, attention should be paid to adjusting the value of the process steps when preparing the process to ensure the stability of the product.