Emulsion stabilizer for vegetable protein beverage, vegetable protein beverage as well as preparation method thereof

A vegetable protein beverage and emulsion stabilizer technology, applied in the field of food additives, can solve problems such as protein precipitation, fat floating, flocculation and stratification, and achieve the effects of preventing fat floating and precipitation, good fat floating and precipitation, and preventing fat floating.

Inactive Publication Date: 2014-02-12
厦门欧凯科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, vegetable protein beverages are prone to quality problems such as fat floating, protein precipitation, and flocculation stratification during processing and storage.
The existence of these problems will seriously affect the consumption of this product, therefore, it is necessary to add a suitable stabilizer to solve it
However, relying on a single food additive cannot solve all the above problems. Only by compounding technology can a variety of food additives exert their synergistic effects to effectively solve the above problems
Although the existing commerci

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: the preparation of emulsion stabilizer

[0050] In terms of w / w%, the total amount is 100Kg, including 20% ​​glyceryl monostearate, 30% sucrose fatty acid ester, 5% sodium stearoyl lactylate, 25% xanthan gum, 10% microcrystalline cellulose, konjac Glue 5%, sodium hexametaphosphate 5%.

[0051] Preparation:

[0052] 1. Weighing: Weigh the above-mentioned components according to the proportioning weight requirements;

[0053] 2. Mixing: Add the weighed components into the double-helix conical mixer, start the machine and stir for 15 minutes, stop the machine, release about 25kg of base material from the discharge port, and then add the released base material to the mixer In medium, stir for another 5 minutes to ensure that the mixture is even;

[0054] 3. Weighing and packaging: the mixed stabilizer is weighed and packaged according to the specification requirements to obtain the finished product.

Embodiment 2

[0055] Embodiment 2 Preparation of emulsion stabilizer

[0056] In terms of w / w%, the total amount is 100Kg, including 40% glyceryl monostearate, 10% sucrose fatty acid ester, 10% sodium stearoyl lactylate, 10% xanthan gum, 20% microcrystalline cellulose, konjac Glue 5%, sodium hexametaphosphate 5%.

[0057] The preparation method is the same as in Example 1.

Embodiment 3

[0058] Embodiment 3 The preparation of emulsion stabilizer

[0059] In terms of w / w%, the total amount is 100Kg, including 30% glyceryl monostearate, 20% sucrose fatty acid ester, 5% sodium stearoyl lactylate, 15% xanthan gum, 15% microcrystalline cellulose, konjac Glue 8%, sodium hexametaphosphate 7%.

[0060] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention provides an emulsion stabilizer for a vegetable protein beverage, the vegetable protein beverage as well as a preparation method thereof. The emulsion stabilizer for the vegetable protein beverage comprises 20-40wt% of glycerin monostearate, 10-30wt% of sucrose fatty acid ester, 5-10wt% of sodium stearyl lactate, 10-25wt% of xanthan gum, 10-20wt% of microcrystalline cellulose, 5-10wt% of konjac glucomannan and 5-10wt% of sodium hexametaphosphate. The invention further discloses the preparation method of the emulsion stabilizer for the vegetable protein beverage as well as use thereof in the vegetable protein beverage. Meanwhile, the invention further provides the vegetable protein beverage and the preparation method thereof. The emulsion stabilizer for the vegetable protein beverage provided by the invention can effectively prevent the vegetable protein beverage from unhealthy phenomena such as fat floating, precipitation, flocculation, layering and the like, thereby guaranteeing that the product is uniform and stable in expiration date.

Description

technical field [0001] The invention relates to the field of food additives, in particular to an emulsion stabilizer for vegetable protein beverages, vegetable protein beverages and a preparation method thereof. Background technique [0002] Vegetable protein beverage refers to a new type of beverage produced by processing plant fruits or seeds containing a certain amount of protein, such as soy milk, peanut milk, coconut milk, almond dew, walnut dew, etc. Since the beverage has good flavor and does not contain cholesterol and saturated fatty acid, it has a good effect on preventing arteriosclerosis, hyperlipidemia, fatty liver, diabetes and other diseases. Therefore, vegetable protein drinks have developed rapidly in recent years and are welcomed by more and more consumers. In Europe, America and economically developed regions, vegetable protein drinks have been considered as a healthy drink, and their prices are much higher than animal protein products such as milk. [0...

Claims

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Application Information

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IPC IPC(8): A23L1/035A23L1/03A23C11/10A23L29/10A23L29/00
CPCA23C11/10A23L29/00A23L29/10A23V2002/00A23V2250/186
Inventor 陈风生孙金玉穆凯峰
Owner 厦门欧凯科技有限公司
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