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Acidic beverage containing succinylated soybean protein isolate and preparation method of acidic beverage

A technology for succinylated soybeans and soybean protein isolates, which is applied in the field of acidic protein beverages and their preparation, can solve the problems of instability and easy flocculation of soybean protein beverages, and achieve improved protein stability and emulsification, strong operability, and safety sex high effect

Pending Publication Date: 2022-04-26
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a succinylated soybean protein isolate acidic beverage and its preparation method in order to solve the technical problems of unstable soybean protein beverages and easy flocculation under acidic conditions existing in the existing protein chemical modification methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: A kind of succinylated soybean protein isolate acidic drink of the present embodiment consists of succinylated soybean protein 5%, white granulated sugar 3%, sour agent 1%, compound stabilizer 0.3%, emulsifier 0.2% by mass fraction and the remaining amount of water, the succinylated soybean protein is prepared from succinic anhydride and soybean protein isolate, wherein the mass ratio of succinic anhydride to soybean protein isolate is 0.05:1, and the sour agent is citric acid, The composite stabilizer is a mixture of pectin and hydroxymethylcellulose, wherein the mass ratio of pectin to hydroxymethylcellulose is 1:5, and the emulsifier is sorbitan fatty acid ester.

[0034] The preparation method proceeds as follows:

[0035] Step 1: Dissolve 1% white granulated sugar and 0.2% emulsifier in hot water at 80°C after mixing, and make a uniform emulsifier colloid solution under 12000rpm high-speed stirring; the quality of the hot water is the total amount of ...

Embodiment 2

[0042] Embodiment 2: a kind of succinylated soybean protein isolate acidic drink of the present embodiment is made of succinylated soybean protein 6%, white granulated sugar 4%, sour agent 0.9%, compound stabilizer 0.2%, emulsifier 0.15% by mass fraction and the remaining amount of water, the succinylated soybean protein is prepared from succinic anhydride and soybean protein isolate, wherein the mass ratio of succinic anhydride to soybean protein isolate is 0.05:1, and the sour agent is citric acid, The composite stabilizer is a mixture of pectin and hydroxymethylcellulose, wherein the mass ratio of pectin to hydroxymethylcellulose is 1:5, and the emulsifier is sorbitan fatty acid ester.

[0043] The preparation method proceeds as follows:

[0044]Step 1: 2% white granulated sugar and 0.15% emulsifier are mixed and dissolved in hot water at 90°C, and a uniform emulsifier colloid solution is made under 12000rpm high-speed stirring; the quality of the hot water is the total amo...

Embodiment 3

[0051] Embodiment 3: A kind of succinylated soybean protein isolate acidic drink of the present embodiment is made up of 7% succinylated soybean protein, 5% white granulated sugar, 0.7% sour agent, 0.15% compound stabilizer, 0.1% emulsifier by mass fraction and the remaining amount of water, the succinylated soybean protein is prepared from succinic anhydride and soybean protein isolate, wherein the mass ratio of succinic anhydride to soybean protein isolate is 0.05:1, and the sour agent is citric acid, The composite stabilizer is a mixture of pectin and hydroxymethylcellulose, wherein the mass ratio of pectin to hydroxymethylcellulose is 1:5, and the emulsifier is sorbitan fatty acid ester.

[0052] The preparation method proceeds as follows:

[0053] Step 1: 2% white granulated sugar and 0.1% emulsifier are mixed and dissolved in hot water at 100°C, and a uniform emulsifier colloid solution is made under 12000rpm high-speed stirring; the quality of the hot water is the total...

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Abstract

The invention relates to a succinylated soybean protein isolate acidic beverage and a preparation method thereof. The invention belongs to the field of acidic protein beverages and preparation thereof. The invention aims to solve the technical problems that the soybean protein beverage is unstable and easy to flocculate under the acidic condition in the existing protein chemical modification method. The acidic beverage is prepared from succinylated soybean protein, white granulated sugar, an acidulant, a compound stabilizer, an emulsifier and water. The acidic beverage with good stability and dispersity is obtained through reasonable matching of all the components and strict regulation and control of process conditions, meanwhile, the stability under the acidic condition is further improved through the modification effect of succinylation, the preparation process is simple in process, no other chemical reagents are added, safety is high, operability is high, and the preparation method is suitable for industrial production. The method is suitable for large-scale food industrial production.

Description

technical field [0001] The invention belongs to the field of acidic protein beverage and its preparation, in particular to a succinylated soybean protein isolate acidic beverage and a preparation method thereof. Background technique [0002] Soy protein isolate is rich in nutrition, low in price, and has good processing performance. It is widely used in various foods and has a high degree of consumer acceptance. However, due to the dense spherical structure of soybean protein isolate, the functional properties such as solubility are not ideal, and the food produced by using it is unstable at its isoelectric point. For example, the isoelectric point of soybean protein is about 4.5, so soybean protein beverages will have protein aggregation, precipitation and fat floating under acidic conditions, and the application range of soybean protein in acidic beverages is limited. Lowering the isoelectric point of soybean protein can improve this property and increase the application ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/44A23L2/62A23L2/68
CPCA23L2/38A23L2/44A23L2/62A23L2/68A23V2002/00A23V2250/5488A23V2250/032A23V2250/5072A23V2250/51086A23V2200/222
Inventor 李杨闫世长刘冠男杜晓倩胡淼
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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