Bean beverage stabilizing agent and preparation method thereof

A stabilizer and beverage technology, applied in the field of soy beverage stabilizer and preparation, can solve the problems of unfreshness, sticky taste of soy beverage, etc., and achieve the effects of preventing starch or fiber precipitation, simple preparation method and easy operation.

Inactive Publication Date: 2010-12-08
HENAN KINGYUEN FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the existing bean beverage tastes viscous and not refreshing; in addition, after the product is stored at room temperature, the starch contained in the grain will be aged and retrograded after gelatinization, causing the product to separate from the technical problem. Soy Beverage Stabilizer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. bean beverage stabilizer of the present invention, its raw material and parts by weight are as follows:

[0040] α-amylase 0.08

[0041] β-amylase 0.08

[0042] Carrageenan 6

[0043] Microcrystalline Cellulose 16

[0044] Sodium Carboxymethyl Cellulose 20

[0045] Potassium chloride 17%,

[0046] Molecular Distilled Monoglyceride 21.5

[0047] Sucrose esters 21.5.

[0048] 2. the preparation method of bean beverage stabilizer of the present invention is as follows:

[0049] (1) the sucrose ester of above-mentioned weight portion, molecular distillation monoglyceride, carrageenan and potassium chloride are dissolved in the demineralized water of above-mentioned material gross weight 2 times to make solution, the α-amylase of above-mentioned weight portion and β- Mix the amylase evenly and add it to the above solution, control the temperature at 50±2°C, stir evenly and cool down, embed the compound enzyme in the mixed liquid, then air-dry and pulverize at 5-10°...

Embodiment 2

[0052] 1. bean beverage stabilizer of the present invention, its raw material and parts by weight are as follows:

[0053] α-amylase 0.05

[0054] β-amylase 0.05

[0055] Carrageenan 8

[0056] Microcrystalline Cellulose 14

[0057] Sodium Carboxymethyl Cellulose 21

[0058] Potassium chloride 19

[0059] Molecular Distilled Monoglyceride 21

[0060] Sucrose Esters 21.

[0061] 2. the preparation method of bean beverage stabilizer of the present invention is as follows:

[0062] (1) the sucrose ester of above-mentioned weight portion, molecular distillation monoglyceride, carrageenan and potassium chloride are dissolved in the demineralized water of above-mentioned material gross weight 2 times to make solution, the α-amylase of above-mentioned weight portion and β- Mix the amylase evenly and add it to the above solution, control the temperature at 50±2°C, stir evenly and cool down, embed the compound enzyme in the mixed liquid, then air-dry and crush at 5°C to make a p...

Embodiment 3

[0065] 1. bean beverage stabilizer of the present invention, its raw material and parts by weight are as follows:

[0066] Alpha-amylase 0.5

[0067] β-amylase 0.5

[0068] Carrageenan 7

[0069] Microcrystalline Cellulose 15

[0070] Sodium carboxymethyl cellulose 24

[0071] Potassium chloride 15

[0072] Molecular Distilled Monoglyceride 18

[0073] Sucrose esters 18.

[0074] 2. the preparation method of bean beverage stabilizer of the present invention is as follows:

[0075] (1) the sucrose ester of above-mentioned weight portion, molecular distillation monoglyceride, carrageenan and potassium chloride are dissolved in the demineralized water of above-mentioned material gross weight 2 times to make solution, the α-amylase of above-mentioned weight portion and β- Add the amylase to the above solution after mixing it evenly, control the temperature at 50±2°C, stir it evenly and cool it down, embed the compound enzyme in the mixed liquid, then air-dry it at 8°C and c...

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PUM

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Abstract

The invention discloses a bean beverage stabilizing agent and a preparation method thereof. The bean beverage stabilizing agent comprises the following raw materials of alpha-amylase, beta- amylase, carrageenan, microcrystalline cellulose, sodium carboxymethylcellulose, potassium chloride, molecular distilled monoglyceride and sucrose ester. The preparation method comprises the following steps of: dissolving the sucrose ester, the molecular distilled monoglyceride, the carrageenan and the potassium chloride into softened water to obtain a solution; mixing the alpha-amylase and the beta- amylase in the mass ratio of 1:1 and adding in the solution; controlling the temperature to be 50+ / -2DEG C; uniformly stirring and cooling; embedding complex enzyme in the mixed solution; airing at the temperature of 5-10DEG C; and uniformly mixing the microcrystalline cellulose with the sodium carboxymethylcellulose by using a dry method to obtain a grain beverage stabilizing agent. The bean beverage stabilizing agent is mainly applicable to bean beverages or other grain beverages, can effectively prevent the problem that starch or fiber precipitates in the beverage, avoid the elutriation and the gelatin and can prolong the preservation period of bean beverages at normal temperature to 18 months.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a bean beverage stabilizer and a preparation method. Background technique [0002] The nutritional value of beans is very high, including protein, dietary fiber, vitamins, and also rich in calcium, iron, phosphorus and lysine. Eating legumes regularly helps the body reduce fat content and increase immunity. At the same time, soy food also has the effect of beauty. Therefore, bean beverage is much favored by people. However, the existing bean beverage products have a viscous mouthfeel and are not refreshing; in addition, after the products are stored at room temperature, the starch contained in the grains is gelatinized and then aged and retrograded, causing the product to dehydrate. Thereby seriously affect the product appearance organization state and mouthfeel, and lose commodity value. This has just seriously restricted the development and application of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L2/62A23L29/00
Inventor 杨起恒丁聪李国锋
Owner HENAN KINGYUEN FOOD SCI & TECH
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