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Production method of all-fruit vegetable protein drink

A plant protein beverage and a production method technology, applied in the direction of milk substitutes, dairy products, applications, etc., to achieve the effect of ensuring stability and preventing fat from floating

Inactive Publication Date: 2012-07-04
长沙日成晟食品添加剂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the substantial improvement of people's living standards and increasingly refined diets, people's consumption concepts for food have changed. Crude fiber, which was previously considered to have no nutritional value, has become more and more recognized and valued by people because of its outstanding key-keeping function.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, the making of whole soybean milk

[0024] Raw material: soybean 4% (accounting for 4% of the total weight of the beverage)

[0025] Ingredients: white sugar 4%, AK sugar 0.02%, special emulsification stabilizer 0.25%, salt 0.04%, soybean milk essence 0.01%.

[0026] Sorting the soybeans, removing the rotten beans, cleaning and removing the sediment, taking 40kg of soybeans and 0.4kg of baking soda, soaking them in 400kg of tap water for 8 hours (according to different climates, the soaking time is determined by the short summer and the long winter). Peel the soaked soybeans, add 300kg of water, mix, and at 80-85°C, use a refiner for rough grinding, and then use a colloid mill for fine grinding, pump the fine grinding liquid into an emulsification tank, add 2.5kg of high-fiber soybeans Special emulsification stabilizer for protein drinks (high acyl gellan gum 20%, guar gum 22%, monoglyceride 6%, Span-605%, sucrose ester 20.25%, polyglycerol ester 12%, sodi...

Embodiment 2

[0027] Embodiment 2, the making of whole peanut milk

[0028] Raw materials: 6% of peanut kernels (6% of the total weight of the beverage)

[0029] Ingredients: white sugar 4%, AK sugar 0.02%, special emulsification stabilizer 0.35%, salt 0.04%, fried peanut essence 0.01%, ethyl maltol 0.001%.

[0030] Sorting and grading the peanuts, removing the rotten peanuts, cleaning and removing the silt, taking 60kg of peanuts, roasting until they are seven mature, peeling, grinding, adding 400kg of water, mixing, then pumping into the emulsification tank, adding 3.0kg of peanuts Special emulsification stabilizer for fibrin beverages (high acyl gellan gum 16%, guar gum 16%, monoglyceride 10%, Span-608%, sucrose ester 30%, polyglycerol ester 5%, sodium tripolyphosphate 8%, and sodium hexametaphosphate 7%), the HLB value in the special emulsification stabilizer is 9.0, and emulsifies with a high-speed shearing machine for 30 minutes. The rotating speed of the high-speed shearing machine ...

Embodiment 3

[0031] Embodiment 3, the making of whole coconut juice

[0032] Raw materials: coconut fruit 8% (accounting for 8% of the total weight of the beverage)

[0033] Ingredients: white sugar 4%, AK sugar 0.02%, special emulsification stabilizer 0.35%, salt 0.04%, coconut essence 0.02%, ethyl maltol 0.001%.

[0034] Sorting the coconuts, peeling them, washing off the sediment, taking 80kg of peeled coconuts and crushing them, adding 350kg of water, mixing them, and at 80-85°C, coarsely grind them with a refiner, and then fine them with a colloid mill. Grinding, fine grinding liquid is pumped in the emulsification tank, adds 3.5kg coconut fruit high-fiber protein beverage special emulsification stabilizers (high acyl gellan gum 12%, guar gum 10%, monoglyceride 7%, Span-606 %, sucrose ester 42%, polyglycerol ester 7%, sodium tripolyphosphate 5%, and sodium hexametaphosphate 11%), the HLB value in the special emulsification stabilizer is 8.9, emulsified with a high-speed shearing mach...

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PUM

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Abstract

The invention relates to a production method of all-fruit vegetable protein drink, in the method, the traditional production process of the vegetable protein drink is taken as basis for improving the pulp grinding process step, and the pulp grinding process step is as follows: adding water into raw materials after pretreatment for coarse grinding and fine grinding, further pumping a fine grinding solution into an emulsifying tank, adding a special emulsification stabilizer, and emulsifying with a high-speed shearing machine. Filtration is not required during the pulp grinding process, and the crude fiber thinning process is increased; and the added special emulsification stabilizer can not only prevent fat from floating upwards during the shelf life and ensure protein precipitation, but also ensure the stability of crude fiber during the shelf life.

Description

Technical field: [0001] The invention relates to the field of food and beverage processing, in particular to a method for producing a whole-fruit vegetable protein beverage using plant fruit stones or seeds as raw materials. Background technique: [0002] The traditional plant protein beverage refers to the raw material of the fruit stone or seed of the plant (which can be soybean, peanut, walnut, coconut, almond, or pine nut, etc.), after pretreatment of raw materials, soaking or baking, refining, degassing , ingredients, homogenization, filling, sealing, sterilization, cooling beverages. The beverage requires that the protein content in its nutrient components is greater than 1%, and the fat content is greater than 0.5%; within the shelf life, there is no fat floating up, no protein sinking; no obvious layering and flocculation. Therefore, in order to meet the quality requirements in production, pulp and slag will be separated after coarse grinding and fine grinding in th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10
Inventor 周斌文
Owner 长沙日成晟食品添加剂有限公司
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