Whole soybean protein milk stable emulsifier and preparation method thereof
A technology for stabilizing emulsification and bean preparation, applied in food science and other directions, can solve problems such as the stability of the whole product soy protein milk with a rough taste, and achieve the effects of long-term storage inactivation, promotion of wall-breaking dissolution, and full and mellow taste.
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Embodiment 1
[0018] The raw materials and parts by weight of the whole soybean protein milk stable emulsifier of the present embodiment are as follows: 0.1 cellulase, 0.05 xylanase, 0.5 agar, 15 beta-cyclodextrin, 15 sodium caseinate, Tween 80 15, glyceryl monostearate fatty acid ester 40, sodium hexametaphosphate 20, demineralized water 100.
[0019] The preparation method of the whole material soy protein milk stable emulsifier of the present embodiment, the steps are as follows:
[0020] (1) Dissolve β-cyclodextrin and sodium caseinate in half the mass of demineralized water to make a mixed solution A, mix cellulase and xylanase and add it to the above mixed solution A, and control the temperature at 50 ℃, stir evenly and cool down, embed cellulase and xylanase in a mixed solution of β-cyclodextrin and sodium caseinate, and then dry at 25℃ to a water content of 15% of powdery substances;
[0021] (2) Dissolve agar and sodium hexametaphosphate in the remaining demineralized water to ma...
Embodiment 2
[0024] The raw materials and parts by weight of the whole soybean protein milk stable emulsifier of the present embodiment are as follows: 0.05 cellulase, 0.025 xylanase, 1.0 agar, 10 beta-cyclodextrin, 20 sodium caseinate, Tween 80 10, glyceryl monostearate fatty acid ester 50, sodium hexametaphosphate 15, demineralized water 110.
[0025] The preparation method of the whole material soy protein milk stable emulsifier of the present embodiment, the steps are as follows:
[0026] (1) Dissolve β-cyclodextrin and sodium caseinate in half the mass of demineralized water to make mixed solution A, mix cellulase and xylanase and add them to the above mixed solution A, and control the temperature at 40°C, stir evenly and cool down, embed cellulase and xylanase in a mixed solution of β-cyclodextrin and sodium caseinate, and then dry at 20°C to a water content of 20 % powdered substance;
[0027] (2) Dissolve agar and sodium hexametaphosphate in the remaining demineralized water to m...
Embodiment 3
[0030] The raw materials and parts by weight of the whole soybean protein milk stable emulsifier of the present embodiment are as follows: 0.08 cellulase, 0.04 xylanase, 0.6 agar, 14 beta-cyclodextrin, 16 sodium caseinate, Tween 80 14, glyceryl monostearate fatty acid ester 45, sodium hexametaphosphate 18, demineralized water 120.
[0031] The preparation method of the whole material soy protein milk stable emulsifier of the present embodiment, the steps are as follows:
[0032] (1) Dissolve β-cyclodextrin and sodium caseinate in half the mass of demineralized water to make mixed solution A, mix cellulase and xylanase and add them to the above mixed solution A, and control the temperature at 45°C, stir evenly and cool down, embed cellulase and xylanase in a mixed solution of β-cyclodextrin and sodium caseinate, and then dry at 22°C to a water content of 16 % powdered substance;
[0033] (2) Dissolve agar and sodium hexametaphosphate in the remaining demineralized water to ma...
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