6种植物蛋白粉的冲泡特性与感官特性比较

Comparison of Brewing and Sensory Characteristics of Six Plant Protein Powders

摘要:

传统植物蛋白粉固体饮料以大豆蛋白为主，但市售产品同质化严重，需要开发新型植物蛋白产品以满足市场需求。作者比较了5种新型植物蛋白与大豆蛋白在粉体特性、溶解速度、溶液稳定性等冲泡特性方面的差异，并通过定量描述性分析评估样品在外观、口感、滋味、香气上的感官特性。结果表明，大豆蛋白粉溶解速度快、溶液稳定性好，但粉体流动性差；其感官特性表现为较强的黏稠度、残留感及明显的粉感和生大豆味，整体滋味较弱。奇亚籽蛋白溶液稳定性强于大豆蛋白溶液，但溶解速度慢，具有独特的核桃味、面粉味和清新感的香气特征，口感和滋味与大豆蛋白最接近。鹰嘴豆蛋白粉的香气特征与大豆蛋白粉相似，但口感和滋味差异大，口感顺滑、稀薄，滋味均衡，溶解速度慢。荞麦蛋白粉溶解速度仅次于大豆蛋白粉，但溶液稳定性差，甜味和甜香较强，有独特的烘焙味和油脂味。小麦蛋白粉与大豆蛋白粉口感相反，酸味和发酵味较强。豌豆蛋白粉有突出的苦味、咸味和鲜味，小麦蛋白粉和豌豆蛋白粉的粉体流动性较好，但不适合直接饮用。综上，5种新型植物蛋白粉在冲泡特性和感官特性方面均有明显缺陷，实际产品开发中应以复合蛋白粉为主，以提供更好的冲调及饮用体验。该研究为新型植物蛋白粉的产品研发提供了依据。

Abstract:

Traditional plant protein powder beverages primarily feature soy protein as the main ingredient. However, current commercial products suffer from high homogeneity, prompting the exploration of novel plant-derived protein products to meet escalating market demands. This study compared five new plant proteins with soy protein across powder characteristics, dissolution rate, and solution stability. Additionally, a quantitative descriptive analysis evaluated sensory aspects including appearance, mouthfeel, taste, and aroma. Results revealed that soy protein exhibited fast dissolution and good solution stability but poor powder flowability. Sensory attributes included strong viscosity, residual feel, and a distinctive powdery aroma with a raw soybean flavor, resulting in an overall weak taste. Chia seed protein boasted superior solution stability to soy protein but had a slower dissolution rate, featuring a unique aroma of walnut, flour, and fresh scent, akin to soy protein in mouthfeel and taste. Chickpea protein shared a similar aroma profile with soy protein but differed notably in mouthfeel and taste, offering a smoother, thinner texture with balanced taste attributes, albeit with a slow dissolution rate. Buckwheat protein ranked second only to soy protein in dissolution rate but exhibited poor solution stability, featuring strong sweet tastes and aromas alongside unique roasted and oily flavors. Wheat protein showcased a mouthfeel opposite to soy protein, characterized by strong off-flavors like sourness and fermented taste. Pea protein stood out with prominent bitter, salty, and umami tastes. While both wheat and pea proteins had good powder flowability, they were unsuitable for direct consumption. In conclusion, compared to soy protein, the five single-source plant protein powder products exhibited notable deficiencies in brewing characteristics and sensory properties. Therefore, in practical product development, composite protein powder products should be primarily considered to enhance brewing and drinking experiences for consumers. This study serves as a valuable reference for the advancement of novel plant protein powder product development.