Emulsion stabilizer for the production of plant protein milk

An emulsification stabilizer and vegetable protein technology, applied in the field of emulsification stabilizers, can solve the problems of large loss of raw materials, deposition at the bottom of the container, weak suspension ability, etc., and achieve the effects of improving stability, emulsifying ability and quality

Inactive Publication Date: 2008-01-02
MASSON GROUP
View PDF0 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, commercially available vegetable protein milk (especially peanut milk) added with emulsifier stabilizer still has obvious precipitation and fat circles during the shelf life, and the reason for more precipitation and fat circles is related to the emulsification stabilizer. It is related to performance, because the suspending ability produced by the cooperation of various components in the existing emulsion stabilizer is not strong, so that the insoluble components in the product gradually deposit at the bottom of the container, and because of its insufficient emulsifying ability, the vegetable protein milk The fat is fully emulsified and dispersed, so there are obvious fat rings
In order to reduce the precipitation of peanut milk, some production enterprises adopt the following process in the processing of raw peanuts: after soaking

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] At this time, the preparation method of peanut milk is as follows:

[0036] First mix the emulsification stabilizer, sugar and an appropriate amount of water at 70°C, then stir with a stirrer at a speed of 1500 rpm for 10 minutes to fully dissolve and disperse the emulsification stabilizer, and then mix with a certain amount of peanut butter, milk, and sugar , protein sugar and an appropriate amount of water are mixed and stirred evenly to obtain the peanut milk mixture.

[0037] The above-mentioned peanut milk mixture is subjected to a second homogenization treatment under the conditions of 50°C, 250bar / 50bar and 70°C, 300bar / 60bar respectively, and then heat-treated at 137°C / 5 seconds before aseptic filling Instant bottled peanut milk.

Embodiment 1

[0039] Embodiment one: the proportioning of the emulsification stabilizer for producing vegetable protein milk described in this embodiment is as follows:

[0040] Monostearic acid glyceride 10%, polyglycerin fatty acid ester 8%, alginic acid 3%,

[0041] Microcrystalline cellulose 75%, sodium pyrophosphate 4%.

[0042] The preparation method of the above-mentioned emulsification stabilizer: first mix monostearic fatty acid glyceride, polyglycerol fatty acid ester, alginic acid, microcrystalline cellulose, sodium pyrophosphate, etc. by weight, and stir to obtain the present invention. Emulsion stabilizer mentioned above.

[0043] When preparing peanut milk with the emulsion stabilizer in this embodiment, the weight ratio of peanut milk is as follows:

[0044] 4% peanut butter, 20% milk, 0.25% emulsion stabilizer,

[0045] Granulated sugar 5%, protein sugar 0.06%, balance water.

[0046] At this time, the preparation method of peanut milk is as follows:

[0047] Mix the em...

Embodiment 2

[0049] Embodiment two: the proportioning of the emulsification stabilizer for producing vegetable protein milk described in this embodiment is as follows:

[0050] Monostearic fatty acid glyceride 14%, polyglyceryl fatty acid ester 6%, alginic acid 4%,

[0051] Microcrystalline cellulose 70%, sodium pyrophosphate 6%.

[0052] The preparation method of the above-mentioned emulsification stabilizer: first mix monostearic fatty acid glyceride, polyglycerol fatty acid ester, alginic acid, microcrystalline cellulose, sodium pyrophosphate, etc. by weight, and stir to obtain the present invention. Emulsion stabilizer mentioned above.

[0053] When preparing peanut milk with the emulsion stabilizer in this embodiment, the weight ratio of peanut milk is as follows:

[0054] 4% peanut butter, 20% milk, 0.25% emulsion stabilizer,

[0055] Granulated sugar 5%, albumen sugar 0.06%, balance is water.

[0056] At this time, the preparation method of peanut milk is as follows:

[0057] Mix...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Heightaaaaaaaaaa
Viscosityaaaaaaaaaa
Viscosityaaaaaaaaaa
Login to view more

Abstract

The invention relates to an emulsion stabilizer for plant protein milk production. The comprised components and weight proportion are as follows: mono-fatty glycerin ester 10-20%, poly-glycerin fatty ester 4-8%, sodium alginate 3-6%, microcrystalline cellulose 60-75%, and sodium pyrophosphate 4-10%. The invention is characterized by increased floating stability, emulsifying ability and raw material usage rate. There is no deposition in preservative period, no apparent floating fatty circle when the product is used for plant protein milk production such as peanut milk, walnut milk and soybean milk, and the product quality is improved.

Description

technical field [0001] The invention relates to the field of food additives, in particular to an emulsion stabilizer for producing vegetable protein milk. Background technique [0002] In the production process of vegetable protein milk (including peanut milk, walnut milk and soy milk, etc.), in order to solve the problem of product precipitation and fat floating during the shelf life, it is necessary to add 0.10-0.30% emulsification stabilizer. Emulsifiers (including monostearic fatty acid glycerides, sucrose fatty acid esters and polyglycerin fatty acid esters, etc.), stabilizers (including xanthan gum, sodium alginate and carrageenan, etc.), phosphates, etc. The role of the emulsification stabilizer is to fully emulsify and disperse the fat in the vegetable protein milk, so that it is not easy to float up to form a fat ring, protect the stability of the protein, effectively ensure that the insoluble particulate components in the beverage are suspended in the beverage, and...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/035A23C11/10A23L29/10A23L11/65
Inventor 万速文薛延毅
Owner MASSON GROUP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap