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Vegetable protein beverage modifier

A vegetable protein beverage and improver technology, which is applied in the field of improver required by industrial production process, can solve the problems of seldom considering the nutritional value and low technical content, and achieve the improvement of quality such as taste and flavor, good stability, and solve the problem of fat Effects of flotation and protein precipitation

Inactive Publication Date: 2008-12-24
中原粮食集团多福多食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vegetable protein beverage emulsification stabilizer itself has low technical content, and is mostly a simple mixture of several raw materials, which can only maintain its relative stability in a short period of time, and rarely consider its nutritional value

Method used

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  • Vegetable protein beverage modifier

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1, vegetable protein beverage improver, wherein the parts by weight of each component are:

[0014] Modified starch 60

[0015] Polyoxyethylene glyceryl monostearate 25

[0016] Dispase 0.3

[0017] Neutral lipase 0.7

[0018] Disodium hydrogen phosphate 14

Embodiment 2

[0019] Embodiment 2, in the present embodiment, the parts by weight of each component of the modifier are:

[0020] Modified starch 65

[0021] Polyoxyethylene glyceryl monostearate 25

[0022] Dispase 0.5

[0023] Neutral lipase 0.8

[0024] Sodium pyrophosphate 8.7

Embodiment 3

[0025] Embodiment 3, in the present embodiment, the parts by weight of each component of the modifier are:

[0026] Modified starch 70

[0027] Polyoxyethylene glyceryl monostearate 20

[0028] Dispase 0.4

[0029] Neutral lipase 1.0

[0030] Sodium metaphosphate 8.6

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Abstract

A vegetable protein beverage improver belongs to the technical field of beverage additives. It contains 55-72 parts by weight of modified starch, 20-30 parts of polyoxyethylene glyceryl monostearate, 0.5-1.0 parts of neutral lipase and 0.3-0.5 parts of neutral protease. It also contains 5-15 parts by weight of alkaline buffering agent. The alkaline buffer is disodium hydrogen phosphate, sodium pyrophosphate or sodium metaphosphate. The product of the invention has strong process adaptability and can effectively improve the stability and quality of the vegetable protein beverage.

Description

technical field [0001] The invention belongs to the technical field of beverage additives, and in particular relates to an improver which can improve the stability and quality of vegetable protein beverages and is more suitable for industrial production process requirements. Background technique [0002] Emulsion stabilizers are widely used in the production process of vegetable protein beverages. The main purpose is to prevent fat floating and protein precipitation in the product. Emulsion stabilizers are generally composed of emulsifiers and thickeners. Among them, glyceryl monostearate, Sucrose ester, tripolyglycerol monostearate, etc., and xanthan gum, sodium carboxymethyl cellulose, etc. are mostly used as thickeners. The vegetable protein beverage emulsification stabilizer itself has low technical content, and is mostly a simple mixture of several raw materials, which can only maintain its relative stability in a short period of time, and rarely consider its nutritiona...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/62A23J3/14
Inventor 刘晓真
Owner 中原粮食集团多福多食品有限公司
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