Emulsion stabilizer for the production of plant protein milk

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...

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 and refining the peanuts, filter the residue through a 150-200 mesh filter, and then add the peanut slurry to the peanut milk. Though it can reduce precipitation like this, the extraction rate of peanut solids in the peanut slurry after refining and filtering is only 70-80%, and the loss reaches more than 20%. Therefore, the loss of raw materials in the production process is large, and accordingly Increased production cost of peanut milk

In order to meet customers’ pursuit of strong flavor, there is also a process of directly adding peanut butter dry-milled to 200 mesh, but the peanut milk produced by this process generally has 2-3mm of precipitation at the bottom of the bottle within the second month of the shelf life. There is a floating fat ring in the bottle, the height is about 2-4mm, which affects the quality and sales of the product