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Application and preparation of beverage stabilizer in cereal and protein beverage preparation

A protein beverage and beverage preparation technology, which is applied in the fields of application, dairy products, food science, etc., can solve the problems of many types of additives and complicated preparation, and achieve the effect of bright and consistent color, simple composition and preparation, and small amount of addition.

Active Publication Date: 2022-07-01
HEBEI XINHE BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Publication No. CN101828746A discloses a food additive for cereal beverages in the patent literature, the stabilizer is composed of glyceryl monostearate, carrageenan, xanthan gum, guar gum, sodium citrate, although it solves the problem of cereal The problem of beverage precipitation, but there are many types of additives, and the preparation is cumbersome

Method used

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  • Application and preparation of beverage stabilizer in cereal and protein beverage preparation
  • Application and preparation of beverage stabilizer in cereal and protein beverage preparation
  • Application and preparation of beverage stabilizer in cereal and protein beverage preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Cereal beverage stabilizer, including the following raw materials:

[0059] Sanzan gum 30; glycerol monostearate 70.

[0060] The cereal beverage containing the above stabilizer is composed of the following raw materials by mass percentage:

[0061] Mung bean 3.5%; glutinous rice 1.0%; stabilizer 0.15%; sweetener 0.01%; edible essence 0.09%; the balance is water.

[0062] The sweeteners are xylitol, soybean oligosaccharide, sucralose, aspartame, acesulfame potassium, cyclamate, etc.

[0063] A preparation method of a cereal beverage containing a beverage stabilizer, comprising the following process steps:

[0064] A. Prefabrication: Bake the selected non-potato raw materials in the oven until the particles are cooked and have a roasted aroma, then bake, soak the baked non-potato raw materials in water until they are soaked; The raw materials are steamed;

[0065] B. Refining: adding water to the material prepared in step A, the fineness is not less than 80 mesh coll...

Embodiment 2

[0071] The difference between this embodiment and Embodiment 1 is:

[0072] Cereal beverage stabilizer, including the following raw materials:

[0073] Sanzan gum 50; glycerol monostearate 50.

[0074] The cereal beverage containing the above stabilizer is composed of the following raw materials by mass percentage:

[0075] Red bean 3%; black rice 2%; stabilizer 0.3%; sweetener 6.0%; edible essence 0.1%; the balance is water.

[0076] The preparation method of the cereal beverage containing the cereal beverage stabilizer is the same as that in Example 1.

Embodiment 3

[0078] The difference between this embodiment and Embodiment 1 is:

[0079] Cereal beverage stabilizer, including the following raw materials:

[0080] Sanzan gum 40; glycerol monostearate 60.

[0081] The cereal beverage containing the above stabilizer is composed of the following raw materials by mass percentage:

[0082] Millet 2.5%; sweet potato 1.5%; oat 1%; stabilizer 0.2%; sweetener 6.0%; edible essence 0.01%; the balance is water.

[0083] The preparation method of the cereal beverage containing the cereal beverage stabilizer is the same as that in Example 1.

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PUM

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Abstract

The invention relates to the preparation of beverage additives, in particular to the application and preparation of a beverage stabilizer in the preparation of cereals and protein beverages. The stabilizer is composed of samara gum and glyceryl monostearate, which can be used in the preparation of cereals and protein drinks. The invention solves the problem that the existing beverage stabilizer often needs compounding technology to solve the defects of a single colloid, and has the advantages of less addition when applied to the preparation of cereal beverages and protein beverages, good beverage stability, and mellow taste.

Description

technical field [0001] The invention relates to the preparation of beverage additives, in particular to the application and preparation of a beverage stabilizer in the preparation of cereals and protein beverages. Background technique [0002] With the continuous improvement of people's pursuit of quality of life, the demand for health is becoming stronger and stronger, and more attention is paid to health effects. Cereal drinks and protein drinks have gradually become the first choice of daily drinks because of their natural, nutritious, healthy or rich dietary fiber, and are loved by people. Cereal beverages are rich in dietary fiber, vegetable protein beverages and compound protein beverages are rich in protein and fat, making beverages a complex multiphase unstable system, with both a suspension formed by protein and dietary fiber, and a milk formed by fat. Turbid liquids, as well as solutions formed from sugars and inorganic salts, are prone to aggregation of solid par...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/62A23L2/38A23C11/06A23C11/10A23L11/65
CPCA23L2/62A23L2/38A23C11/06A23C11/103A23V2002/00A23V2200/14A23V2200/222A23V2200/228A23V2200/242A23V2250/192A23V2250/242A23V2250/246A23V2250/2482A23V2250/264A23V2250/28A23V2250/61A23V2250/618A23V2250/624A23V2250/6422A23V2300/26
Inventor 张禹张国沛张少华刘学珍靳晓伟
Owner HEBEI XINHE BIOCHEM
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