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

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

CN101095475AInactive Publication Date: 2008-01-02MASSON GROUP
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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...

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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

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Application Information

Patent Timeline
02 Jan 2008
Publication
CN101095475A
IPC
A23L1/035; A23C11/10; A23L29/10; A23L11/65
Inventors
万速文; 薛延毅