Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A vegetable protein beverage stabilizer

A plant protein beverage and stabilizer technology, applied in food science, milk substitutes, dairy products, etc., can solve the problems affecting the taste and flavor of plant protein beverages, and many types of components, so as to achieve less component types and maintain stability , the effect of stable properties

Active Publication Date: 2016-04-27
承德露露股份公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the process of realizing the present invention, the inventors found that there are at least the following problems in the prior art: there are many types of components in the vegetable protein beverage stabilizer in the prior art, which affects the taste and flavor of the vegetable protein beverage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A vegetable protein beverage stabilizer
  • A vegetable protein beverage stabilizer
  • A vegetable protein beverage stabilizer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0115] The present embodiment provides a vegetable protein beverage stabilizer, including three components of polyglycerol fatty acid ester, sodium bicarbonate and citric acid, and the weight ratio of each component is as shown in Table 1:

[0116] The ratios of each component of the vegetable protein beverage stabilizer provided by the embodiment 1 of table 1

[0117] serial number

Polyglyceryl Fatty Acid Ester

sodium bicarbonate

citric acid

1

10

5

2

2

20

10

3

[0118] 3

30

25

5

4

30

30

6

5

60

60

10

[0119] The vegetable protein beverage stabilizer of this example was added to the vegetable protein beverage, and the properties of the obtained vegetable protein beverage were evaluated. The results are shown in Table 2.

[0120] The performance of the vegetable protein beverage stabilizer of table 2 embodiment 1

[0121]

[0122] As can be seen fro...

Embodiment 2

[0124] This embodiment provides a vegetable protein beverage stabilizer, including three components of polyglycerol fatty acid ester, sodium bicarbonate and sucrose fatty acid ester, and the weight ratio of each component is shown in Table 3:

[0125] The ratios of each component of the vegetable protein beverage stabilizer provided by the embodiment 2 of table 3

[0126] serial number

Polyglyceryl Fatty Acid Ester

sodium bicarbonate

Sucrose Fatty Acid Ester

1

10

5

5

2

20

10

5

3

30

25

8

4

50

50

10

7 --> 5

60

60

15

[0127] The vegetable protein beverage stabilizer of this example was added to the vegetable protein beverage, and the properties of the obtained vegetable protein beverage were evaluated. The results are shown in Table 4.

[0128] The performance of the vegetable protein beverage stabilizer of table 4 embodiment 2

[0129]

[0130]

[0131]...

Embodiment 3

[0133] This embodiment provides a vegetable protein beverage stabilizer, including three components of polyglycerol fatty acid ester, sodium tripolyphosphate and citric acid, and the weight ratio of each component is shown in Table 5:

[0134] The ratio of each component of the vegetable protein beverage stabilizer provided by table 5 embodiment 3

[0135] serial number

Polyglyceryl Fatty Acid Ester

sodium tripolyphosphate

citric acid

1

10

2

1

2

20

8

2

3

25

10

4

4

35

12

5

5

40

15

8

[0136]The vegetable protein beverage stabilizer of this example was added to the vegetable protein beverage, and the properties of the obtained vegetable protein beverage were evaluated. The results are shown in Table 6.

[0137] The performance of the vegetable protein beverage stabilizer of table 6 embodiment 3

[0138]

[0139] As can be seen from the data in Table 6, the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a vegetable protein beverage stabilizer and belongs to the technical field of beverage stabilizers. The stabilizer includes the following components in parts by weight: 10-60 parts of polyglycerin fatty acid ester; 5-60 parts of sodium bicarbonate or 2-60 parts of sodium tripolyphosphate or a combination thereof; 1-15 parts of citric acid Or 2-25 parts of sucrose fatty acid ester or their combination. The stabilizer contains only 3-5 components. The stabilizer has a good performance of maintaining the stability of the vegetable protein beverage under the premise that there are few types of components and does not affect the taste and flavor of the vegetable protein beverage. It only needs to add 0.2-1.0% of the stabilizer to the vegetable protein beverage, and the properties of the vegetable protein beverage can be kept stably for more than one year without fat floating and protein precipitation occurring.

Description

technical field [0001] The invention relates to the technical field of beverage stabilizers, in particular to a vegetable protein beverage stabilizer. Background technique [0002] Vegetable protein beverages refer to beverages that are processed from plant fruits or seeds containing a certain amount of protein. Vegetable protein drinks are loved by more and more consumers due to their unique taste and rich nutrition. However, plant fruits and seeds usually contain a large amount of protein, fat, and starch. Due to the poor solubility of these ingredients, problems such as protein coagulation, starch precipitation, and fat floating are prone to occur in vegetable protein beverages during processing and storage. Affect the quality of vegetable protein drinks. [0003] In order to prevent problems such as protein coagulation, starch precipitation and fat floating in vegetable protein beverages, it is necessary to add stabilizers to vegetable protein beverages. CN103564277A ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L2/62
Inventor 王旭昌左爱东
Owner 承德露露股份公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com