A kind of preparation method of vegetable protein beverage stabilizer
A plant protein beverage and stabilizer technology, which is applied in the direction of dairy products, milk preservation, food science, etc., can solve problems such as human hazards, high dosage, emulsion stratification, and oxidant failure, so as to improve emulsification performance and anti-aging Effect of Oxidation Activity Improvement
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[0026] like figure 1 As shown, the preparation method of the vegetable protein beverage stabilizer provided by the embodiments of the present invention comprises the following steps:
[0027] S101: Prepare a cyclodextrin slurry with a mass fraction of 10% to 60% using deionized water as a solvent, and then add 0.5% to 10% (v / v) octenyl succinic anhydride at pH 3 to 11, 25 Reaction at ~100°C for 0.5h~8h;
[0028] S102: freeze-dry the product obtained in step S101, and wash the dried sample with isopropanol three times to obtain a cyclodextrin modified product;
[0029] S103: React the cyclodextrin and antioxidant obtained in step S102 at a mass ratio of 10:1 to 1000:1, 15 to 50°C, and pH 2.0 to 10.0 for 0.5 to 10 hours. After the reaction, wash with isopropanol obtain stabilizer products.
[0030] The emulsifying base is cyclodextrin, and the molecular modifier is octenyl succinic anhydride (OSA).
[0031] The cyclodextrin molecular modification conditions are pH 3-11, tem...
Embodiment 1
[0037] The first step is to prepare a cyclodextrin slurry with a mass fraction of 10% in deionized water as a solvent, then add 0.5% (v / v) OSA, and react at pH 3 and 25°C for 0.5h.
[0038] The second step is to freeze-dry the modified dextrin product obtained in the first step, and wash the dried sample three times with isopropanol to obtain a cyclodextrin modified product.
[0039] The third step reacts the cyclodextrin obtained in the second step with the antioxidant at a mass ratio of 10:1, 15°C, and pH 2.0 for 0.5h. After the reaction, wash with isopropanol to obtain the stabilizer product.
Embodiment 2
[0041] The first step is to prepare a cyclodextrin slurry with a mass fraction of 20% in deionized water as a solvent, then add 1% (v / v) OSA, and react at pH 4 and 30°C for 1 hour.
[0042] The second step is to freeze-dry the modified dextrin product obtained in the first step, and wash the dried sample three times with isopropanol to obtain a cyclodextrin modified product.
[0043] The third step reacts the cyclodextrin and antioxidant obtained in the second step at a mass ratio of 35:1 at 20°C and pH 3.0 for 1 hour. After the reaction, wash with isopropanol to obtain a stabilizer product.
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