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Vegetable protein beverage thickening suspension compound stabilizer and application thereof

A plant protein beverage and compound stabilizer technology, which is applied in the field of thickening and suspension of vegetable protein beverages, can solve the problems of floc layering and high cost, and achieve the effects of reducing sedimentation and slick oil, improving taste, and complete application characteristics

Pending Publication Date: 2020-11-27
河北乐檬生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the previous application of citrus fiber, in order to achieve the ultimate suspension effect of citrus fiber, a variety of colloids and additives were compounded. However, there is a synergistic effect between citrus fiber and other colloids. When multiple colloids are used together, flocculation and stratification are prone to occur. problem, and the cost is high

Method used

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  • Vegetable protein beverage thickening suspension compound stabilizer and application thereof
  • Vegetable protein beverage thickening suspension compound stabilizer and application thereof
  • Vegetable protein beverage thickening suspension compound stabilizer and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Application contrast of different citrus fibers of embodiment 1

[0034] The application effect of different fibers of citrus fiber in peanut milk is shown in the table below.

[0035]

[0036]

[0037] Note: The measurement method of beverage viscosity is 61# rotor, 100r, 30s.

[0038] According to the above data, it can be seen that Lemeng citrus fiber and citrus fiber AQplus produced by Herbafood in Germany have good application effects in peanut milk, while other samples have weak suspension ability and poor dispersibility, which cannot meet the needs of the product. However, during the standing process, the dispersibility of AQ in peanut milk gradually decreased and aggregation occurred. Therefore, the application effect of Lemon citrus fiber in peanut milk is the best in this example.

[0039] According to the research, we know that citrus fiber has good water absorption and gel properties after homogenization, and its water absorption and gel properties m...

Embodiment 2

[0041] Application comparison of embodiment 2 citrus fiber insoluble fiber content

[0042] Application effect of different proportions of insoluble fiber content in citrus fiber in peanut milk

[0043]

[0044] Note: The measurement method of beverage viscosity is 61# rotor, 100r, 30s.

[0045] According to the above data, it can be seen that the fiber with an insoluble fiber content higher than 65% has better application performance. Therefore, the insoluble fiber content is an important indicator for better application of citrus fiber.

Embodiment 3

[0046] Application contrast of embodiment 3CMC

[0047]This example investigates the performance improvement effect of thickening gel after compounding citrus fiber and CMC. Therefore, the method of measuring homogeneous viscosity is used to compare the type and dosage of CMC. The amount of fixed citrus fiber is 0.5g, the amount of sodium bicarbonate is 0.5g, and an aqueous solution with a mass fraction of 1‰ based on citrus fiber is prepared. Wherein, the blank sample (CMC content is 0) primary homogeneous viscosity is 10cp.

[0048]

[0049] According to the above experimental results, it can be seen that the viscosity of the solution increases significantly after adding CMC. In the low-viscosity CMC dosage gradient experiment, the viscosity of the solution increased with the increase of CMC dosage. In the medium-viscosity and high-viscosity CMC dosage gradient experiments, the solution viscosity first increased and then decreased with the increase of CMC dosage. The re...

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Abstract

The invention provides a vegetable protein beverage thickening suspension compound stabilizer and application thereof. Through compounding of specific citrus fibers and sodium carboxymethyl cellulose(CMC) and optimization of an application process, the suspension requirements of vegetable protein beverage products of different types and different processes can be met, and the effects of lower cost and better suspension effect are achieved.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a thickening and suspension technology of vegetable protein drinks. The invention is a thickening and suspension stabilization technology using a mixture of citrus fiber and CMC, and achieves a thickening and suspension effect that cannot be achieved by other stabilizers at a lower cost. Background technique [0002] Vegetable protein beverage is a kind of nutritious beverage prepared from nuts as the main raw material. Because nut protein is rich in nutrition and has health care functions, it is very popular among consumers. The existing vegetable protein beverages on the market are either poor in stability, or good in stability but high in cost. Some vegetable protein beverages are added with particles, but the particles float on the surface of the feed liquid or settle to the bottom, and the appearance is poor, which makes it difficult to solve the problem of particles The suspens...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L2/62A23L29/262A23L29/206A23L29/00A23C11/10
CPCA23L2/52A23L2/62A23L29/262A23L29/206A23L29/03A23C11/103A23V2002/00
Inventor 王姣姣赵林松吕广
Owner 河北乐檬生物科技有限公司