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Nut dense-mix protein beverage stabilizing system

A protein beverage and stabilization system technology, applied in the field of protein beverage stabilization system, can solve problems such as weak gel, weak ability to inhibit starch aging, layering and uneven top and bottom, so as to prolong shelf life, improve product taste and release Fragrance, the effect of improving product quality

Active Publication Date: 2013-10-09
BEIJING ALCHEMIST TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the commercially available nut thickened protein drinks with emulsification stabilizers still have precipitation, fat rings, delamination, weak gel, etc. during the shelf life, and the reason for the above phenomena is related to the performance of the emulsification stabilizer, because The suspending emulsification ability and the ability to inhibit the aging of starch produced by the compounding of the various components in the emulsion stabilizer are not strong, so that the insoluble protein and fiber substances in the product gradually deposit at the bottom of the container, the fat gradually floats up and forms a fat circle on the top, and the starch gradually Aging and sinking, layering and uneven top and bottom appear

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: present embodiment peanut oat thick milk protein beverage and preparation method thereof are as follows:

[0015] Peanut oat thickened protein drink, the mass fractions of each component are: 4.5% peanut kernels, 1.5% oats, 1.5% brown rice, 1% non-dairy creamer, 6% sugar, 0.25% nut thickened protein drink stabilization system, essence 0.1%, the rest is drinking water.

[0016] Wherein the nut concentrated protein beverage stabilization system is composed of food emulsifier, food colloid and edible inorganic salt, the mass fraction of food emulsifier is 38%, the mass fraction of food colloid is 42%, and the mass fraction of edible inorganic salt is 20%. Described food emulsifier is made up of mono-, diglyceride fatty acid ester, sucrose fatty acid ester, Tween and diacetyl tartrate fatty acid glyceride, and the mass ratio of each component in described food emulsifier is: mono-, diglyceride fatty acid Ester: sucrose fatty acid ester: Tween: diacetyl tartra...

Embodiment 2

[0028] Embodiment 2: the present embodiment black sesame peanut grain concentrated milk protein beverage and preparation method thereof are as follows:

[0029] Black sesame peanut cereal thickened protein beverage, the mass fractions of each component are: black sesame 2.5%, peanut kernel 1.5%, oat 1.2%, brown rice 1.5%, non-dairy creamer 0.5%, sugar 7%, nut thickened protein Beverage stabilization system 0.3%, essence 0.1%, the rest is drinking water.

[0030] Among them, the nut concentrated protein beverage stabilization system is composed of food emulsifier, food colloid and edible inorganic salt. The mass fraction of food emulsifier is 44%, the mass fraction of food colloid is 36%, and the mass fraction of edible inorganic salt is 20%. Described food emulsifier is made up of mono-, diglyceride fatty acid ester, sucrose fatty acid ester, Tween and diacetyl tartrate fatty acid glyceride, and the mass ratio of each component in described food emulsifier is: mono-, diglyceri...

Embodiment 3

[0042] Embodiment 3: the present embodiment walnut peanut cereal concentrated milk protein beverage and preparation method thereof are as follows:

[0043] Walnut peanut cereal thickened protein drink, the mass fractions of each component are: walnut kernel 2.5%, peanut kernel 2%, oat 1.3%, brown rice 1.7%, non-dairy creamer 0.8%, sugar 6.5%, nut thickened protein drink 0.25% for the stable system, 0.12% for the essence, and the rest for drinking water.

[0044] Among them, the nut concentrated protein beverage stabilization system is composed of food emulsifier, food colloid and edible inorganic salt. The mass fraction of food emulsifier is 44%, the mass fraction of food colloid is 46%, and the mass fraction of edible inorganic salt is 10%. Described food emulsifier is made up of mono-, diglyceride fatty acid ester, sucrose fatty acid ester, Tween and diacetyl tartrate fatty acid glyceride; The mass ratio of each component in described food emulsifier is: mono-, diglyceride f...

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Abstract

The invention discloses a nut dense-mix protein beverage stabilizing system, which consists of the following components by mass fraction: 34-44% of food emulsifying agent, 36-46% of food colloid and 10-20% of edible organic salt. During the production of nut dense-mix protein beverage, the stabilizing system capable of effectively inhibiting deposition, fat ring, starch aging layering and gel phenomena existing in the product, can be formed, the mouth feel and the perfume-release property of the product can be improved, so that the mouth feel is more exquisite and uniform, and the perfume is more real and natural.

Description

technical field [0001] The invention relates to a protein beverage stabilization system, in particular to a nut thick pulp protein beverage stabilization system. Background technique [0002] In the production process of nut thick protein beverage, in order to solve the problems of fat floating, protein and fiber sinking, starch aging layering, gelation and other problems during the shelf life of the product, it is necessary to add 0.2%-0.3% food stabilizer, Its function is to fully emulsify and disperse the fat in the nut thick protein drink, so that it is not easy to float up to form a fat ring, protect the stability of the protein, suspend the insoluble protein and fiber components in the drink, reduce the precipitation in the product, and inhibit The aging stratification and gelation of starch make it uniform and stable during the shelf life, and at the same time improve the taste and aroma release of the product, making the taste more delicate and uniform, and the aroma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/62
Inventor 王皓张冬柏
Owner BEIJING ALCHEMIST TECH
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