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Carragheenan and preparation method thereof, plant polysaccharide stabilizing-agent composition, preparation method and application of composition, and vegetable protein beverage

A plant protein beverage and plant polysaccharide technology, which is applied in the field of carrageenan and its preparation, and plant protein beverages, can solve the problems of product stability that cannot satisfy consumers, fat floating, and precipitation of insoluble substances, so as to improve quality and stability, Effect of improving taste and rich sources

Active Publication Date: 2014-12-31
HAINAN YUNHAO BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the long-shelf-life vegetable protein beverages on the market will appear fat floating and insoluble substances will precipitate when they are left for about 3 months, and the product stability can no longer meet consumers’ requirements for long-shelf life.

Method used

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  • Carragheenan and preparation method thereof, plant polysaccharide stabilizing-agent composition, preparation method and application of composition, and vegetable protein beverage
  • Carragheenan and preparation method thereof, plant polysaccharide stabilizing-agent composition, preparation method and application of composition, and vegetable protein beverage
  • Carragheenan and preparation method thereof, plant polysaccharide stabilizing-agent composition, preparation method and application of composition, and vegetable protein beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The preparation of embodiment 1 carrageenan

[0049] Take dried Eucheuma, soak for 20 minutes, rinse with clean water, and set aside;

[0050]Soak the clean Eucheuma in 0.1mol / L hydrochloric acid solution 20 times its weight for 12 hours, wash with tap water until neutral, filter and dry, and set aside;

[0051] Add 0.5 mol / L potassium hydroxide solution of 10 times the weight of Eucheuma, soak for 12 hours, wash with tap water until neutral, filter and dry, and set aside;

[0052] Add purified water twice the weight of Eucheuma to make a slurry, heat to 100°C for 10 minutes, cool down to 70°C after heating, and set aside;

[0053] Adjust the pH value to 7.5, maintain the pH value in the range of 7.0-8.0, add cellulase (enzyme activity is 90U / g, add Eucheuma weight 0.1%-cellulase enzyme) for enzymatic hydrolysis for 60min, and the enzymatic hydrolysis temperature is 55 ℃;

[0054] After enzymatic hydrolysis, heat to 95°C for 30 minutes, cool down to 60°C, and set asi...

Embodiment 2

[0057] The preparation of embodiment 2 carrageenan

[0058] Take the dried Eucheuma, soak for 60 minutes, rinse with clean water, and set aside;

[0059] Soak the clean Eucheuma in a 1.0mol / L hydrochloric acid solution twice its weight for 8 hours, wash with tap water until neutral, filter and dry, and set aside;

[0060] Add 0.1mol / L potassium hydroxide solution of 20 times the weight of Eucheuma, soak for 24 hours, wash with tap water until neutral, filter and dry, and set aside;

[0061] Add purified water 10 times the weight of Eucheuma, make a slurry, heat to 95°C, 30°C, cool down to 50°C after heating, and set aside;

[0062] Adjust the pH value to 7.5, maintain the pH value in the range of 7.0-8.0, add cellulase (enzyme activity is 80U / g, add Eucheuma weight 0.1% cellulase enzyme) to enzymatically hydrolyze for 240min, and the enzymatic hydrolysis temperature is 60℃ ;

[0063] After enzymatic hydrolysis, heat to 100°C for 120 minutes, cool down to 70°C, and set aside...

Embodiment 3

[0066] The preparation of embodiment 3 carrageenans

[0067] Take dried Eucheuma, soak for 40 minutes, rinse with clean water, and set aside;

[0068] Soak the clean Eucheuma in 2.0 mol / L hydrochloric acid solution 10 times its weight for 5 hours, wash with tap water until neutral, filter and dry, and set aside;

[0069] Add 1.0mol / L potassium hydroxide solution of 2 times the weight of Eucheuma, soak for 18 hours, wash with tap water until neutral, filter and dry, and set aside;

[0070] Add purified water 20 times the weight of Eucheuma to make a slurry, heat to 90°C for 60 minutes, cool down to 60°C after heating, and set aside;

[0071] Adjust the pH value to 7.5, maintain the pH value in the range of 7.0-8.0, add cellulase (enzyme activity is 70U / g, add Eucheuma weight 0.5% cellulase enzyme) to enzymatically hydrolyze for 360min, and the enzymatic hydrolysis temperature is 50℃ ;

[0072] After enzymatic hydrolysis, heat to 90°C for 80 minutes, cool down to 50°C, and se...

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Abstract

The invention relates to the field of food industry, and especially relates to a carragheenan and a preparation method thereof, a plant polysaccharide stabilizing-agent composition, a preparation method and application of the composition, and a vegetable protein beverage. The carragheenan has relatively good solubility, the plant polysaccharide stabilizing-agent composition is prepared by utilizing the carragheenan obtained by using cellulase to enzymatically hydrolyze eucheuma muricatum, konjac gum and soybean water-soluble dietary fiber, and is applicable to production of plant protein beverages with improved stability. The composition can be used as a food additive, and is applied to plant protein beverages such as coconut milk, peanut milk, soybean milk and the like. By applying the composition to plant protein beverages, the plant protein beverage is improved in stability and density, and improved in mouthfeel. The plant protein beverage has good flavor and good stability in a relatively long shelf life.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a carrageenan and a preparation method thereof, a plant polysaccharide stabilizer composition, a preparation method and application thereof, and a vegetable protein beverage. Background technique [0002] Plant protein beverage is a very complex dispersion system, which mainly contains various components such as fat, protein, inorganic salts and vitamins. Plant protein beverage is made of plant nuts, pulp and soybeans (such as soybeans, peanuts, almonds, walnuts, etc.) Kernels, coconuts, etc.), after processing, blending, and then high-pressure sterilization or aseptic packaging, the ingredients of normal vegetable protein beverages are generally stable, and the ingredient content changes within a certain range. Since vegetable protein beverages contain a variety of substances, vegetable protein beverages produced with plant nuts, pulp, and soybeans as main raw materials are a very c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00A23L2/52A23L1/052A23C11/10A23L11/65A23L29/206
Inventor 伍曾利吴家强
Owner HAINAN YUNHAO BIOLOGICAL TECH CO LTD
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