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Bean product emulsifying stabilizing agent and preparation method thereof

An emulsification stabilizer and soy product technology, which is applied in dairy products, cheese substitutes, applications, etc., can solve the problems of unstable soy products and rough taste, and achieve the effects of delicate taste, improved taste, and simple production process

Inactive Publication Date: 2018-07-17
JIANGSU HUANYU KANGLI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current preparation process of soy products, due to the immiscibility of oil and water, the soy products produced are unstable and have a rough taste.

Method used

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  • Bean product emulsifying stabilizing agent and preparation method thereof
  • Bean product emulsifying stabilizing agent and preparation method thereof
  • Bean product emulsifying stabilizing agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A soybean product emulsion stabilizer, according to weight percentage, comprises the following composition and components:

[0022]

[0023] The preparation method of this bean product emulsion stabilizer comprises the following steps:

[0024] (1) After mixing mono- and diglycerides of fatty acids, Tween 80 and soybean oil evenly, heat up to emulsification in a homogenizer at a temperature of 90°C;

[0025] (2) Dissolving magnesium chloride, calcium chloride, and gluconolactone in regular drinking water, and dissolving them at 1°C;

[0026] (3) Mix the emulsified product obtained in step (1) and the solution obtained in step (2) uniformly to obtain the bean product emulsion stabilizer.

Embodiment 2

[0028] A soybean product emulsion stabilizer, according to weight percentage, comprises the following composition and components:

[0029]

[0030] The preparation method of this bean product emulsion stabilizer comprises the following steps:

[0031] (1) After mixing mono- and diglycerides of fatty acids, Tween 80 and soybean oil evenly, heat up to emulsification in a homogenizer at a temperature of 85°C;

[0032] (2) Magnesium chloride, calcium chloride, and gluconolactone are dissolved in regular drinking water and dissolved at 5°C;

[0033] (3) Mix the emulsified product obtained in step (1) and the solution obtained in step (2) uniformly to obtain the bean product emulsion stabilizer.

Embodiment 3

[0035] A soybean product emulsion stabilizer, according to weight percentage, comprises the following composition and components:

[0036]

[0037]

[0038] The preparation method of this bean product emulsion stabilizer comprises the following steps:

[0039] (1) After mixing mono- and diglycerides of fatty acids, Tween 80 and soybean oil evenly, heat up to emulsification in a homogenizer at a temperature of 95°C;

[0040] (2) Magnesium chloride, calcium chloride, and gluconolactone are dissolved in regular drinking water, and dissolved at 2°C;

[0041] (3) Mix the emulsified product obtained in step (1) and the solution obtained in step (2) uniformly to obtain the bean product emulsion stabilizer.

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Abstract

The invention relates to the field of preparation of bean product additives, in particular to a bean product emulsifying stabilizing agent. The bean product emulsifying stabilizing agent comprises thefollowing components in percentage by weight of 10-40% of magnesium chloride, 2-20% of calcium chloride, 4-8% of glucolactone, 5-15% of fatty monoglyceride and fatty diglyceride, 3-15% of Tween 80, 10-30% of soybean oil and 10-25% of water. Through the formula of the bean product emulsifying stabilizing agent disclosed by the invention, the quality of bean products can be improved, and besides, the mouth feel of the bean products can be improved. Bean products containing the emulsifying stabilizing agent are fine in mouth feel and high in quality. The invention further discloses a preparationmethod of the bean product emulsifying stabilizing agent, and the preparation method is simple in production technology and reliable in operation condition.

Description

technical field [0001] The invention relates to the field of preparation of soybean product additives, in particular to a soybean product emulsion stabilizer and a preparation method thereof. Background technique [0002] Soybean is a traditional food raw material in my country, containing 38% protein, 20% fat, 20% carbohydrate, 5% crude fiber, and 5% mineral; the proportion of amino acids in its protein is close to the amino acid pattern of animal protein, and it is a safe protein; Soybean contains a large amount of unsaturated fatty acids and does not contain cholesterol, so it has the effect of lowering blood lipids; the nutrients contained in soybeans such as vitamins and inorganic salts make soybeans have the effects of treating diabetes, iron deficiency anemia, preventing arteriosclerosis and preventing tumors. Soybeans can be processed to produce many kinds of soy products, which are delicious and have strong health effects. For example, tofu has a high calcium content...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 陈芳
Owner JIANGSU HUANYU KANGLI TECH
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