A soy protein isolate smoothie with high nutritional value and strong storage stability and a preparation method thereof

Abstract

The present invention belongs to the field of food processing technology, and provides a soy protein isolate smoothie with high nutritional value and strong storage stability and a preparation method thereof. The main components of the smoothie of the present invention include fruit puree, soy protein isolate, stabilizer, essential oil-cyclodextrin powder and water, bright color, rich and sweet taste, and significant antioxidant activity. The preparation method thereof is not only simple to operate, but also effectively enhances the stability of the fruit smoothie and ensures that the nutrient components can maintain high activity during long-term storage.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a soy protein isolate smoothie with high nutritional value and strong storage stability and a preparation method thereof. Background Art

[0002] The current technology for preparing smoothies mainly relies on a combination of multiple ingredients, including fruits (or vegetables), juice, ice cubes, yogurt and milk, etc., to meet consumers' needs for taste, flavor and nutrition. In order to extend the shelf life of smoothies, a common method is heat treatment. In addition, soy protein isolate, as a substitute for animal products, is also widely used in smoothie formulas because of its high nutritional value and low impact on the environment. At the same time, in order to improve the stability and sensory properties of smoothies, stabilizers such as polysaccharides and flavor substances such as essential oils are also added.

[0003] Heat treatment is an important means to extend the shelf life of smoothies, but it also has some disadvantages. First, high temperature treatment may cause protein denaturation, aggregation and rapid precipitation, which not only affects the taste and texture of the smoothie, but may also shorten the shelf life of the product. Secondly, the interaction between bioactive compounds and proteins during heat treatment may also lead to adverse consequences such as aggregation and sedimentation, further affecting the sensory properties and storage stability of the smoothie. In addition, in order to prevent microbial spoilage, chemical preservatives need to be used, which may have adverse effects on consumers' health.

[0004] To overcome the shortcomings of thermal treatment technology, researchers are exploring alternatives. Among them, barrier technology is a potential method that achieves a preservation effect by adding essential oils to smoothies and treating them at medium temperature. However, the high volatility, strong aroma, and sensitivity to high temperature and oxygen of essential oils make them challenging to use in practice. In addition, although soy protein isolate has many advantages as an alternative to animal products, its sensitivity to environmental changes during processing also limits its widespread application in smoothie preparation. Summary of the invention

[0005] In order to solve the above technical problems, the present invention proposes a soy protein isolate smoothie with high nutritional value and strong storage stability and a preparation method thereof. Specifically, the smoothie provided by the present invention adopts the fence technology and is preserved by mild heat treatment and the use of encapsulated essential oils.

[0006] The technical solution provided by the present invention is:

[0007] The main ingredients and proportions of a soy protein isolate smoothie with high nutritional value and strong storage stability, calculated by mass fraction:

[0008] Fruit puree 40-45%, soy protein isolate 3-4%, stabilizer 0.3-0.5%, essential oil-cyclodextrin powder 0.5-1.0%, and the balance is water.

[0009] The above-mentioned soy protein isolate smoothie is mainly prepared by the following steps:

[0010] (1) preparing fruit puree: washing the fruit with water at 55-65° C., peeling, squeezing and filtering to obtain fruit puree, and refrigerating at 4-6° C.;

[0011] (2) Preparation of essential oil-cyclodextrin powder: First, dissolve cyclodextrin in distilled water, stir at 35-45° C. for 3-5 h, then slowly add natural preservatives to the obtained cyclodextrin solution, and homogenize at 12000 rpm for 3 min;

[0012] The homogenized material is stirred at 20-30° C. for 10-14 hours, then allowed to stand at 4-6° C. for 48 hours, sedimented and layered, the supernatant is discarded, the essential oil-cyclodextrin composite paste at the lower layer is vacuum filtered, and dried at 35-45° C. for 24 hours to obtain the embedded essential oil-cyclodextrin powder, which is sealed and refrigerated at 4-6° C.;

[0013] (3) preparing a soy protein isolate solution and a stabilizer solution: mixing the soy protein isolate powder with distilled water, and hydrating the mixture at 40-50° C. for 2-3 hours to obtain a soy protein isolate solution;

[0014] Mix the stabilizer powder with distilled water and hydrate at 55-65° C. for 2-3 hours to obtain a stabilizer solution;

[0015] (4) The fruit puree, essential oil-cyclodextrin powder and soy protein isolate solution prepared in (1)-(3) are mixed and homogenized at 12000 rpm for 3 min. The stabilizer solution is added to the mixture and homogenized again at 12000 rpm for 3 min. The obtained smoothie is then subjected to two high-pressure homogenization treatments at 12000 rpm and 60 bar, sterilized at 60-70° C. for 15 min, cooled, and stored at 4-6° C.

[0016] Preferably, the fruit in (1) is selected from any one of mango and pitaya.

[0017] Preferably, the natural preservative in (2) is selected from any one of peppermint oil and orange oil; the concentration of the cyclodextrin solution is 10 g / mL, and the mass ratio of the cyclodextrin solution to the natural preservative is 10:1-4.

[0018] Preferably, the concentration of the soy protein isolate solution in (3) is 10 w / v%.

[0019] Preferably, the stabilizer in (3) is selected from any one of sodium carboxymethyl cellulose and xanthan gum.

[0020] Preferably, the concentration of the stabilizer solution is 2 w / v%.

[0021] Compared with the prior art, the present invention has the following advantages and effects:

[0022] (1) In view of the fact that essential oils are easily oxidized under high temperature conditions or in the presence of oxygen, encapsulating essential oils in cyclodextrins can improve the stability of essential oils while maintaining the sustained release of active ingredients and aroma components therein, thereby maintaining their antibacterial and antioxidant properties during storage;

[0023] (2) A method combining low temperature treatment with cyclodextrin-encapsulated essential oils in the preparation of the smoothie can prevent protein denaturation during processing and storage, while controlling microbial growth by using the encapsulated essential oils. This method is easy to scale up, can maintain the functionality of soy protein isolate, and can use low temperature and natural ingredients to produce a soy protein isolate smoothie with a long shelf life;

[0024] (3) The present invention combines cyclodextrin-encapsulated essential oil with soy protein isolate to produce smoothies, providing a new product form. After considering indicators such as sensory evaluation, stability, and color change during storage, it was found that the new product has excellent performance, not only has high antioxidant activity but also can be stored for a long time. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic diagram of the structure in Embodiment 1 of the present invention;

[0026] Figure 2 This is a photo of the soy protein isolate smoothie prepared by the present invention. DETAILED DESCRIPTION

[0027] In order to enable those skilled in the art to better understand the present invention, the present invention is further described in conjunction with specific implementation methods.

[0028] Example 1 Preparation of mango puree or pitaya puree

[0029] 1.1 The preparation of mango puree or dragon fruit puree mainly includes the following steps:

[0030] (1) Wash the mango or dragon fruit thoroughly with warm water (60°C), then peel it with a knife;

[0031] (2) using a spiral juicer to squeeze the juice of mango or pitaya, filtering, and obtaining mango puree or pitaya puree;

[0032] (3) Store the mango puree or dragon fruit puree at 6°C for later use.

[0033] 1.2 Analysis of the properties of the obtained mango puree or dragon fruit puree

[0034] Analysis indicators and methods:

[0035] (1) Analyze total soluble solids (°Brix) using a handheld refractometer;

[0036] (2) Use a pH meter to measure the pH value;

[0037] (3) The titratable acidity was determined by neutralizing 10 g of the sample with 0.1 N sodium hydroxide, with phenolphthalein used as an indicator of the titration endpoint and calculated as a percentage of citric acid (% citric acid);

[0038] (4) using a colorimeter to calculate color parameters such as brightness L*, redness a*, and yellowness b* of the mango puree or pitaya puree;

[0039] (5) The viscosity of mango puree or dragon fruit puree was measured using a rheometer, wherein about 200 mL of sample was taken and heated at 25°C for 20 s -1 The viscosity (cPs) was measured at a shear rate of 60 s.

[0040] (6) Total bacterial count detection method: Take 10g of fruit puree (mango or pitaya), mix with sterile water, prepare serial ten-fold dilutions and inoculate. For each sample, serial dilutions were made in sterile water, and three samples of appropriate dilutions (1mL) were transferred to agar plates. After incubation at 37°C for 24h, the total bacterial count (TVC) was determined using plate count agar.

[0041] 1.3 Experimental results and analysis

[0042] Table 1 Titratable acidity, pH, total soluble solids and viscosity of purees

[0043] -- Mango Puree Dragon fruit puree Titratable acidity 1.12 1.35 pH 5.13 5.27 Total soluble solids (°Brix) 20 13 Viscosity(cPs) 901 252

[0044] Table 2 Color parameters and total number of colonies in puree

[0045] -- Mango Puree Dragon fruit puree Brightness (L*) 47.12 3.17 Redness (a*) 17.08 20.62 Yellowness (b*) 65.49 -1.78 Total colony count (CFU / mL) <![CDATA[0.4×10 3 ]]> <![CDATA[0.2×10 3 ]]>

[0046] Example 2 Preparation of essential oil-cyclodextrin powder

[0047] 2.1 The process of embedding orange essential oil (orange oil) or / and peppermint essential oil (peppermint oil) in cyclodextrin is as follows:

[0048] (1) Disperse 5 g, 10 g, and 15 g of cyclodextrin in 100 mL of distilled water, respectively, and stir at 40° C. for 4 h to prepare cyclodextrin solutions with mass concentrations of 5%, 10%, and 15%, respectively.

[0049] (2) 1 g, 2 g, 3 g and 4 g of orange oil or peppermint oil were slowly added to the three cyclodextrin solutions in (1), respectively, and then the mixture was homogenized in a high-speed homogenizer at a rotation speed of 12000 rpm for 3 minutes.

[0050] (3) The mixture was stirred at 25° C. for 12 h, and the mixture was placed in a 6° C. environment for 48 h for sedimentation, the upper layer was a supernatant, and the lower layer was an essential oil-cyclodextrin complex paste; and then the supernatant was separated from the essential oil and cyclodextrin complex paste.

[0051] (4) The composite paste of essential oil (peppermint oil and orange oil) and cyclodextrin was vacuum filtered and dried in an oven at 40°C for 24 h to obtain the embedded essential oil-cyclodextrin powder, which was then stored in a sealed plastic bag at 6°C.

[0052] 2.2 Detection of the embedding efficiency of orange oil and / or peppermint oil in cyclodextrin

[0053] The surface oil content was measured by the following method: 2 g of essential oil-cyclodextrin powder was placed in 25 mL of ethanol and washed for 10 min at 25° C. The supernatant was filtered through Whatman No. 1 filter paper, and the surface oil content was determined using a standard curve prepared from different concentrations of essential oils.

[0054] The total oil content was determined as follows: 2 g of essential oil-cyclodextrin powder was mixed with 25 mL of ethanol in a sealed centrifuge tube and heated at 55 °C in a water bath for 3 h. The mixture was then cooled to room temperature, centrifuged at 4000 rpm for 20 min, filtered through Whatman No. 1 filter paper, and the total oil content was determined using a standard curve prepared from different concentrations of essential oils.

[0055] The embedding efficiency (EE) was calculated by the following formula:

[0056]

[0057] Table 3 Encapsulation efficiency of orange oil-cyclodextrin

[0058]

[0059]

[0060] Table 4 Encapsulation efficiency of peppermint essential oil-cyclodextrin

[0061]

[0062] 2.3 Antibacterial zone diameter of cyclodextrin-encapsulated essential oil

[0063] In this study, the agar diffusion disk method was used to evaluate the in vitro antimicrobial properties of cyclodextrin-encapsulated essential oils. The cyclodextrin-encapsulated essential oils (samples) with high encapsulation efficiency were redispersed in water to prepare solutions with concentrations of 2%, 4%, 6%, 8%, and 10%. The solid culture medium was poured into a sterile culture dish and a suspension of Staphylococcus aureus (concentration of 1×10 6 CFU / mL) was evenly spread in a culture dish for culture. A 6 mm hole was fixed on the solid culture medium, and 100 μL of cyclodextrin-encapsulated essential oil was added to the hole. In order to determine the diameter of the inhibition zone of Staphylococcus aureus growth, the sample was cultured at 37 ° C for 24 h, and then the diameter of the inhibition zone (vertical / horizontal) was measured using a vernier caliper.

[0064] Table 5 Antibacterial zone diameters of cyclodextrin-embedded essential oils (orange oil and peppermint oil)

[0065]

[0066] Example 3 Preparation of soy protein isolate solution and stabilizer solution

[0067] Soy protein isolate solution (10%, w / v) was prepared by mixing 10 g of soy protein isolate powder with 100 mL of distilled water and fully hydrated at 45°C for 2 h.

[0068] Xanthan gum solution (2%, w / v) was prepared by mixing 2 g of xanthan gum powder with 100 mL of distilled water and fully hydrating at 60°C for 2 h.

[0069] Example 4 Preparation of soy protein isolate fruit smoothie

[0070] Soy protein isolate fruit smoothies were prepared according to the ingredient ratios in Table 6. Each recipe included four types: soy protein isolate mango smoothie (orange oil), soy protein isolate mango smoothie (mint oil), soy protein isolate pitaya smoothie (orange oil), and soy protein isolate pitaya smoothie (mint oil).

[0071] Table 6 Rapid screening of different soy protein isolate fruit smoothie formulas

[0072]

[0073] According to the screening results of the best formulas of formulas 1-5 in Table 6 above, the ratio of the raw materials in formula 3 is the best, and soy protein isolate fruit smoothie is prepared according to this formula.

[0074] Taking the preparation process of soy protein isolate mango smoothie (orange oil) as an example, the steps are as follows:

[0075] 200g of mango puree was mixed with 150g of soy protein isolate solution (10% w / v) and 3g of orange oil-cyclodextrin powder, and subjected to high-speed homogenization at 12,000rpm for 3min; 100g of xanthan gum solution (2% w / v) (stabilizer) was added to the homogenized mixture, and homogenized again at 12,000rpm for 3min; the obtained smoothie was subjected to high-pressure homogenization twice at 12,000rpm and 60bar. After high-pressure treatment, the sample was sterilized by heating at 65℃ for 15min, cooled to room temperature, and stored in a refrigerator at 6℃ for further analysis.

[0076] The soy protein isolate mango smoothie (orange oil) prepared in this embodiment is as follows Figure 2 (left) and its composition is shown in Table 7:

[0077] Table 7 Composition of soy protein isolate mango smoothie

[0078] Element By weight (g) Composition percentage (%) Mango Puree 200 42.5 Soy Protein Isolate 15 3.2 Xanthan gum 2 0.4 Orange Oil-Cyclodextrin Powder 3 0.7 water 250 53.2 total 470 100

[0079] Then, three types of soy protein isolate mango smoothie (peppermint oil), soy protein isolate pitaya smoothie (orange oil), and soy protein isolate pitaya smoothie (peppermint oil) were prepared respectively. The preparation process was the same as above, and only the types of corresponding fruit purees and essential oils were changed.

[0080] Example 5 Preparation of soy protein isolate fruit smoothie

[0081] The difference between this embodiment and embodiment 4 is that only the raw material ratio in the finished product is changed for preparation, and the obtained soy protein isolate pitaya smoothie is as follows: Figure 2 (right) and its composition is shown in Table 8:

[0082] Table 8 Ingredients of soy protein isolate pitaya smoothie

[0083]

[0084]

[0085] Example 6 Preparation of soy protein isolate fruit smoothie

[0086] The difference between this embodiment and embodiment 4 is that the ingredients of the soy protein isolate fruit smoothie are shown in Table 9 below:

[0087] Table 9 Ingredients of Soy Protein Isolate Pitaya Smoothie

[0088] Element By weight (g) Composition percentage (%) Dragon fruit puree 211 45 Soy Protein Isolate 18.8 4 Xanthan gum 2.3 0.5 Peppermint Oil-Cyclodextrin Powder 4.7 1.0 water 233.2 49.5 total 470 100

[0089] Example 7

[0090] The soy protein isolate fruit smoothie obtained in Example 4 was subjected to experiments on various chemical and microbiological indicators. The experimental results are shown in Table 10:

[0091] Table 10 Titratable acidity, pH value and total soluble solids content of soy protein isolate smoothies containing orange oil or peppermint oil

[0092]

[0093]

[0094] 7.1 pH and acidity analysis

[0095] The pH of the sample was determined using a laboratory electronic pH meter. The titratable acidity was determined by neutralizing 10 g of the sample with 0.1 N sodium hydroxide. Phenolphthalein was used as an indicator for the titration endpoint. The titratable acidity was calculated as equivalents of citric acid percentage (% citric acid).

[0096] 7.2 Total soluble solids in soy protein isolate smoothies

[0097] The total solids content of the smoothies was determined at 20°C using a handheld refractometer. A few drops of the smoothie were placed between prisms and the °Brix readings were taken and the results were expressed in °Brix. The results of the refractometer method are shown in Table 10. The results show that the total soluble solids content of the soy protein isolate mango smoothie was comparable when encapsulated with two different essential oils, 28°Brix and 29°Brix respectively; similarly, the solids content of the soy protein isolate pitaya smoothie was similar when encapsulated with orange oil and peppermint oil, 22°Brix and 20°Brix respectively.

[0098] 7.3 Viscosity of soy protein isolate smoothies

[0099] The viscosity of the smoothie was measured using a rheometer. About 200 mL of the sample was taken and the viscosity (centipoise, cPs) was measured within 60 seconds at 25°C and a shear rate of 20 seconds.

[0100] The experimental results are shown in the data in Table 10.

[0101] 7.4 Color of soy protein isolate smoothie

[0102] This study investigated the color change of soy protein isolate smoothies during storage using a colorimeter. The colorimeter was standardized using black and white tiles covered with plastic film. The soy protein isolate smoothies were poured out of the packaging and covered with plastic film, and then three measurements were taken at different locations on the sample. The colorimeter calculated the average lightness L*, redness a*, and yellowness b* values.

[0103] Evaluation of color parameters including lightness (L*), redness (a*), yellowness (b*), and total colony count (CFU / mL) of soy protein isolate fruit smoothies containing orange oil or peppermint oil.

[0104] The brightness, redness, yellowness and total bacterial count of fresh soy protein isolate fruit smoothies were evaluated.

[0105] Table 11 Color changes of soy protein isolate fruit smoothies during storage

[0106]

[0107] 7.5 Total colony count of soy protein isolate smoothie

[0108] 10g soy protein isolate smoothie samples were collected, mixed with sterile water, and inoculated after a series of 10-fold dilutions. For each sample, a series of dilutions were made in sterile water, and 1mL of the appropriate dilution solution (three replicates) was transferred to an agar plate. After 24h of incubation at 37°C, the total bacterial count (TVC) was determined using plate count agar. The experimental results are shown in Table 11.

[0109] 7.6 Sensory indicators

[0110] At the R&D center of Shandong Guohong Biotechnology Co., Ltd., 20 consumers were randomly recruited for sensory analysis without considering gender and age. The test was conducted in a sensory laboratory designed in accordance with the 8589 standard set by the International Organization for Standardization (ISO), which is equipped with independent test compartments. Each sensory evaluator tasted 100g of smoothie samples in a random order. The smoothie samples were placed in cleaned, disinfected and coded plastic containers, and the evaluation content included color, taste, aroma, flavor, mouthfeel and overall acceptability. The sensory evaluators were asked to rate the overall liking of each product using a 9-point preference scale, with the two ends of the scale being "very dislike" (1 point) and "very like" (9 points).

[0111] Sensory analysis of soy protein isolate fruit smoothie.

[0112] Twenty assessors evaluated the color, taste, aroma, flavor, mouthfeel, and overall acceptability of fresh soy protein isolate fruit smoothies.

[0113] Table 12 Sensory evaluation of soy protein isolate fruit smoothie

[0114]

[0115] Example 8 Storage stability

[0116] The soy protein isolate fruit smoothies were stored at 6°C for 30 days. During this period, their color parameters, pH value, total titratable acidity, viscosity, sedimentation, total bacterial count, antioxidant activity, and sensory evaluation were evaluated.

[0117] 8.1 Antioxidant activity of soy protein isolate fruit smoothie

[0118] The antioxidant potential of fresh soy protein isolate fruit smoothies and those stored at 6°C for 30 days was determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. Briefly, an appropriately diluted smoothie sample (0.1 mL) was mixed with 4 mL of a freshly prepared DPPH solution (0.1 mmol / L) and its absorbance was measured at a wavelength of 515 nm, while methanol was used instead of the sample as a blank control. The values ​​obtained were used to quantify the number of micromoles of Trolox (a commonly used antioxidant standard) contained per g of soy protein isolate fruit smoothies.

[0119] 8.2 Color Change

[0120] Color changes of soy protein isolate fruit smoothies during storage at 6°C for 30 days.

[0121] The changes in lightness (L*), redness (a*), and yellowness (b*) of soy protein isolate fruit smoothies were studied during storage at 6°C for 30 days.

[0122] Table 13 Color changes of soy protein isolate fruit smoothies during storage for 30 days

[0123]

[0124] 8.3 Changes in pH, total titratable acidity, viscosity and sedimentation

[0125] The changes in pH, total titratable acidity, viscosity and sedimentation of soy protein isolate fruit smoothies were studied during storage at 6°C for 30 days, where sedimentation was measured by centrifugation. A 20 g smoothie sample was centrifuged at 2000 rpm for 10 min at 20°C and the sedimentation percentage was calculated using the following formula.

[0126]

[0127] Table 14 Changes in pH value, total titratable acidity, viscosity and sedimentation of soy protein isolate fruit smoothies

[0128]

[0129] 8.4 Sensory Evaluation Analysis

[0130] The sensory evaluation of soy protein isolate fruit smoothies was studied during storage at 6°C for 30 days. The results included color, aroma, taste, and overall acceptability. The results are shown in Table 15:

[0131] Table 15 Sensory evaluation of soy protein isolate fruit smoothie during storage for 30 days

[0132]

[0133]

[0134] 8.5 Total colony count and antioxidant activity

[0135] The total colony count and antioxidant activity of soy protein isolate fruit smoothies were monitored during storage at 6°C for 30 days. The total colony count and antioxidant activity of soy protein isolate fruit smoothies were monitored during storage at 6°C for 30 days.

[0136] Table 16 Total colony count and antioxidant activity test results of soy protein isolate fruit smoothie

[0137]

[0138] In summary, the method for preparing the soy protein isolate smoothie provided by the present invention embeds the essential oil in cyclodextrin, which can not only improve the stability of the product, but also keep the nutrients in the product highly active during long-term storage.

[0139] The above are only preferred embodiments of the present invention, and are not intended to limit the patent scope of the present invention. All equivalent changes and modifications made within the scope of the present invention should still fall within the scope of the present invention.

Claims

1. A soy protein isolate smoothie with high nutritional value and strong storage stability, characterized in that: The main ingredients and proportions of the soy protein isolate smoothie are as follows, calculated by mass fraction: Fruit puree 40-45%, soy protein isolate 3-4%, stabilizer 0.3-0.5%, essential oil-cyclodextrin powder 0.5-1.0%, and the balance is water.

2. A soy protein isolate smoothie with high nutritional value and strong storage stability as claimed in claim 1, characterized in that: It is mainly prepared by the following steps: (1) Preparing fruit puree: Wash the fruit with water at 55-65°C, peel it, squeeze the juice, filter it, obtain fruit puree, and refrigerate it at 4-6°C; (2) Preparation of essential oil-cyclodextrin powder: First, dissolve cyclodextrin in distilled water, stir at 35-45°C for 3-5 hours, then slowly add natural preservatives to the obtained cyclodextrin solution, and homogenize at 12000 rpm for 3 minutes; The homogenized material is stirred at 20-30° C. for 10-14 hours, then allowed to stand at 4-6° C. for 48 hours, sedimented and layered, the supernatant is discarded, the essential oil-cyclodextrin composite paste at the lower layer is vacuum filtered, and dried at 35-45° C. for 24 hours to obtain the embedded essential oil-cyclodextrin powder, which is sealed and refrigerated at 4-6° C.; (3) Preparing a soy protein isolate solution and a stabilizer solution: mixing the soy protein isolate powder with distilled water, and hydrating the mixture at 40-50° C. for 2-3 hours to obtain a soy protein isolate solution; Mix the stabilizer powder with distilled water and hydrate at 55-65° C. for 2-3 hours to obtain a stabilizer solution; (4) The fruit puree, essential oil-cyclodextrin powder and soy protein isolate solution prepared in (1)-(3) are mixed and homogenized at 12000 rpm for 3 min. The stabilizer solution is added to the mixture and homogenized again at 12000 rpm for 3 min. The obtained smoothie is then subjected to two high-pressure homogenization treatments at 12000 rpm and 60 bar, sterilized at 60-70°C for 15 min, cooled, and stored at 4-6°C.

3. A soy protein isolate smoothie with high nutritional value and strong storage stability as claimed in claim 2, characterized in that: (1) The fruit is selected from mango and dragon fruit.

4. A soy protein isolate smoothie with high nutritional value and strong storage stability as claimed in claim 2, characterized in that: (2) The natural preservative is selected from any one of peppermint oil and orange oil; the concentration of the cyclodextrin solution is 10 g / mL, and the mass ratio of the cyclodextrin to the natural preservative is 10:1-4.

5. A soy protein isolate smoothie with high nutritional value and strong storage stability as claimed in claim 2, characterized in that: (3) The mass volume ratio of soy protein isolate to distilled water is 1 g:10 mL.

6. A soy protein isolate smoothie with high nutritional value and strong storage stability as claimed in claim 2, characterized in that: (3) The stabilizer is selected from any one of sodium carboxymethyl cellulose and xanthan gum; The mass volume ratio of stabilizer to distilled water is 1g:50mL.

7. A soy protein isolate mango smoothie with high nutritional value and strong storage stability, characterized in that: It is mainly prepared by the following steps: (1) preparing mango puree: washing mangoes with 60° C. water, peeling, squeezing, and filtering to obtain mango puree, which is then refrigerated at 6° C.; (2) Preparation of essential oil-cyclodextrin powder: First, 10 g of cyclodextrin was dissolved in 100 mL of distilled water, stirred at 40 °C for 4 h, 2 g of peppermint essential oil was slowly added to the obtained cyclodextrin solution, and homogenized at 12000 rpm for 3 min; The homogenized material was stirred at 25°C for 12 hours, and then placed at 6°C for 48 hours for sedimentation and stratification, and the supernatant was discarded. The peppermint essential oil-cyclodextrin composite paste at the lower layer was vacuum filtered and dried at 40°C for 24 hours to obtain peppermint essential oil-cyclodextrin powder, which was sealed and refrigerated at 5°C; (3) Preparing soy protein isolate solution and xanthan gum solution: mixing 10 g of soy protein isolate powder with 100 mL of distilled water, and hydrating at 45° C. for 2 h to obtain a soy protein isolate solution; 2 g of xanthan gum powder was mixed with 100 mL of distilled water and hydrated at 60 °C for 2 h to obtain a xanthan gum solution; (4) 200 g of mango puree, 3 g of peppermint essential oil-cyclodextrin powder and 150 g of soy protein isolate solution prepared in (1)-(3) were mixed and homogenized at 12000 rpm for 3 min. 100 g of xanthan gum solution was added to the mixture and homogenized again at 12000 rpm for 3 min. The soy protein isolate mango smoothie was then subjected to two high-pressure homogenization treatments at 12000 rpm and 60 bar, sterilized at 65° C. for 15 min, cooled and stored at 4-6° C.

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