Suspension emulsion stabilizer and preparation method thereof, as well as prepared compound protein beverage and preparation method thereof

A composite protein and suspending emulsification technology, which is applied in the field of food additives, can solve the problems of fiber loss, sensory impact and drinking, fiber precipitation and other problems, and achieve the effect of easy operation, guaranteed pass rate and uniformity, and uniform suspension

Inactive Publication Date: 2018-07-24
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the products on the market will grind or grind vegetable protein raw materials into paste and then hydrate them. After filtering som...

Method used

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  • Suspension emulsion stabilizer and preparation method thereof, as well as prepared compound protein beverage and preparation method thereof
  • Suspension emulsion stabilizer and preparation method thereof, as well as prepared compound protein beverage and preparation method thereof
  • Suspension emulsion stabilizer and preparation method thereof, as well as prepared compound protein beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) A suspoemulsion stabilizer for complex protein drinks without filtering, by mass percentage, comprising:

[0032] Citrus Fiber 19%

[0033] Sodium Carboxymethyl Cellulose 35%

[0034] Mono- and Diglycerides of Fatty Acids 36%

[0035] Sodium stearoyl lactylate 10%

[0036] (2) The compound method of above-mentioned suspending emulsification stabilizer:

[0037] Dry-mix citrus fiber, sodium carboxymethylcellulose, mono- and diglyceride fatty acid esters, and sodium stearoyl lactylate evenly to obtain a suspending emulsification stabilizer for powdery composite protein drinks.

[0038] (3) The peanut milk composite protein beverage prepared by the suspending emulsification stabilizer of the present invention is composed of: 1.0% of skimmed milk powder, 3% of peanut butter, 7% of white granulated sugar, 0.25% of suspending emulsification stabilizer, water quantity.

[0039] (4) At this moment, the preparation method of the peanut milk compound protein beverage is ...

Embodiment 2

[0042] (1) A suspoemulsion stabilizer for complex protein drinks without filtering, by mass percentage, comprising:

[0043] Citrus Fiber 15%

[0044] Sodium Carboxymethyl Cellulose 30%

[0045] Mono- and Diglycerides of Fatty Acids 45%

[0046] Sodium stearoyl lactylate 10%

[0047] (2) The compound method of above-mentioned suspending emulsification stabilizer:

[0048] Dry-mix raw materials such as citrus fiber, sodium carboxymethylcellulose, mono- and diglyceride fatty acid esters, sodium stearoyl lactylate and the like to obtain a suspending emulsification stabilizer for powdery composite protein drinks.

[0049] (3) The walnut milk compound protein beverage prepared by the suspending emulsification stabilizer of the present invention is composed of: skimmed milk powder 1.0%, walnut sauce 4%, white granulated sugar 3.15%, suspending emulsification stabilizer 0.25%, water margin.

[0050] (4) At this moment, the preparation method of the walnut milk compound protein b...

Embodiment 3

[0053] (1) A suspoemulsion stabilizer for complex protein drinks without filtering, by mass percentage, comprising:

[0054] Citrus Fiber 15%

[0055] Sodium Carboxymethyl Cellulose 25%

[0056] Mono- and Diglycerides of Fatty Acids 50%

[0057] Sodium stearoyl lactylate 10%

[0058] (2) The compound method of above-mentioned suspending emulsification stabilizer:

[0059] Dry-mix raw materials such as citrus fiber, sodium carboxymethylcellulose, mono- and diglyceride fatty acid esters, sodium stearoyl lactylate and the like to obtain a suspending emulsification stabilizer for powdery composite protein drinks.

[0060] (3) The cashew milk compound protein beverage prepared by the suspending emulsification stabilizer of the present invention is composed of: 2.0% of skimmed milk powder, 2.5% of cashew nut paste, 3.4% of white sugar, 0.30% of suspending emulsification stabilizer, water margin.

[0061] (4) The preparation method of the cashew milk compound protein drink is as...

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Abstract

The invention relates to a suspension emulsion stabilizer and a preparation method thereof, as well as a prepared compound protein beverage and a preparation method thereof, and belongs to the technical field of a food additive. The suspension emulsion stabilizer comprises the following components in percentage by mass of 10-30% of citrus fibers, 20-40% of sodium carboxymethyl cellulose, 5-15% ofsodium stearoyl lactylate, and 20-50% of mono-glyceride of fatty acids and mono-and diglycerides of fatty acids. The invention particularly discloses a compound protein beverage prepared by using thesuspension emulsion stabilizer and a preparation method of the compound protein beverage, and solves the problem of stability under filtration-free condition. The suspension emulsion stabilizer and the compound protein beverage are free from filtration, and a suspension emulsion stabilizer of the compound protein beverage containing completely-suspended plant fibers free from filtration and the compound protein beverage containing completely-suspended plant fibers free from filtration.

Description

technical field [0001] The invention belongs to the technical field of food additives, relates to a suspending emulsification stabilizer, and specifically designs a composite protein drink prepared by using the suspending emulsification stabilizer, a preparation method of the suspending emulsification stabilizer, and a preparation method of the composite protein beverage. Both the suspending emulsification stabilizer and the composite protein beverage of the present invention do not need to be filtered, and a suspending emulsification stabilizer of a composite protein beverage that completely suspends plant fibers without filtration and a composite protein beverage that completely suspends plant fibers without filtration is obtained. Background technique [0002] With the improvement of people's living standards, diseases such as high blood pressure, high blood fat, and high blood sugar have become the main diseases affecting people's health. Lowering blood sugar and lowering...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L2/38A23L2/52A23L2/60A23L2/62A23L2/70
CPCA23L2/38A23L2/52A23L2/60A23L2/62A23L2/70A23L29/03A23L29/035A23L29/04
Inventor 杨晓光
Owner HEBEI BROS ILONG FOOD TECH LLC
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