Compound stabilizer for acidic protein beverage and application of compound stabilizer
A compound stabilizer and acidic protein technology, which is applied in the field of thickening and suspension of acidic protein drinks, can solve the problems of not having both water absorption and gel properties, too much water in the sample of the monomer stabilizer, and high viscosity of the sample. The thickened gel has superior properties, improves the flocculation situation, and reduces the effect of precipitation and water separation
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Embodiment 1
[0033] The determination of the fiber source of the compound stabilizer is shown in the table below:
[0034]
[0035] According to the research, we have concluded that citrus fiber has good water absorption and gel properties after homogenization, and its water absorption and gel properties make the thickening and suspension effects of citrus fiber in products much higher than other raw materials . At the same time, because the fibers from other sources cannot have both water absorption and gel properties after homogenization, the thickening and suspension effects of citrus fibers in the product are also unattainable by other fibers. Therefore, this method selects citrus fiber for further research.
[0036] There are many kinds of citrus fibers on the market, and we found that not all citrus fibers have the effect of thickening the gel at the same time. Citrus fiber with good application effect has undergone a special physical treatment process in the preparation stage. ...
Embodiment 2
[0038] Application comparison of insoluble fiber content in citrus fiber:
[0039] Citrus fibers with different insoluble fiber contents are selected for use in defatted brown drinks, see the table below for details:
[0040]
[0041] According to the above data, it can be seen that the higher the insoluble fiber content in acidic protein drinks, the better, because insoluble fibers are not easy to open and aggregate under acidic conditions, so the insoluble fiber content is too low, the viscosity of the sample is low, and there is more precipitation. , the insoluble fiber content is too high, under acidic and primary homogeneous conditions, it cannot be fully opened, the water absorption and thickening properties are inhibited, the sample placement process faces more serious aggregation, and the particle size increases. Therefore, this method sets the insoluble fiber content of citrus fiber in the range of 30-70%. At the same time, we found that multiple use of fibers wit...
Embodiment 3
[0044] Embodiment 3 Filtration experiment
[0045] Citrus fiber contains a large amount of insoluble components, which can easily cause filter blockage in the beverage production process. The disassembly and assembly of the filter is time-consuming and laborious and affects the continuity of production. Therefore, based on production experience and experimental data, it is determined that citrus fiber must pass the filtration experiment before it can be applied online. When the citrus fiber can pass 100% through the 80 mesh filter cloth, its particle size is smaller, the fiber surface area is larger under the same dosage, the hydrophilicity is increased, and the water control ability is better. Therefore, the more preferred choice of citrus fiber can be 100% Through 80 mesh filter cloth.
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