Modifier applied to plant protein drink and preparation method of modifier

A plant protein beverage and improver technology, applied in food science and other fields, to achieve the effect of increasing flavor, reducing cost, and not easy to agglomerate

Inactive Publication Date: 2013-09-04
食品行业生产力促进中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no record of a kind of improver applied to vegetable protein beverages and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 49 parts of maltodextrin, 15 parts of glyceryl monostearate, 10 parts of sucrose ester, 10 parts of sodium tripolyphosphate, 15 parts of carrageenan, 0.7 part of neutral lipase, and 0.3 part of neutral protease.

Embodiment 2

[0020] 55 parts of maltodextrin, 12 parts of glyceryl monostearate, 8 parts of sucrose ester, 9 parts of sodium tripolyphosphate, 15 parts of carrageenan, 0.5 part of neutral lipase, and 0.5 part of neutral protease.

Embodiment 3

[0022] 60 parts of maltodextrin, 10 parts of glyceryl monostearate, 8 parts of sucrose ester, 7 parts of sodium tripolyphosphate, 14 parts of carrageenan, 0.8 part of neutral lipase, and 0.2 part of neutral protease.

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PUM

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Abstract

The invention discloses a modifier applied to a plant protein drink and a preparation method of the modifier. The modifier has stronger emulsification capacity, can effectively prevent the plant protein drink from producing grease floating, protein flocculation, sedimentation and layering, and endows the drink with excellent hanging performance and fragrant, smooth and fine taste; and besides, the modifier can further enhance absorption of a human body for nutrients in the plant protein drink, can improve functionality of the drink and effectively improve qualities of taste and flavor of the plant protein drink.

Description

technical field [0001] The invention relates to a food additive, in particular to an improver applied to vegetable protein beverages and a preparation method thereof, belonging to the technical field of beverage additives. Background technique [0002] Emulsion stabilizers are widely used in the production process of vegetable protein beverages. The main purpose is to prevent fat floating and protein precipitation during the production process. Emulsion stabilizers are generally composed of emulsifiers and thickeners, and the emulsifier is mostly glyceryl monostearate. , sucrose ester, tripolyglycerol monostearate, etc., and xanthan gum, hydroxymethyl cellulose sodium, etc. are mostly used as thickeners. The vegetable protein beverage emulsification stabilizer itself has low technical content and is mostly a simple mixture of several raw materials. It can only maintain its relative stability in a short period of time, and its nutritional value is rarely considered. With the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52
Inventor 屠振华孙丽娟冯霖
Owner 食品行业生产力促进中心
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