CN104738189B - A kind of vegetable protein beverage stabilizing agent - Google Patents
A kind of vegetable protein beverage stabilizing agent Download PDFInfo
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- CN104738189B CN104738189B CN201510172077.1A CN201510172077A CN104738189B CN 104738189 B CN104738189 B CN 104738189B CN 201510172077 A CN201510172077 A CN 201510172077A CN 104738189 B CN104738189 B CN 104738189B
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Abstract
The invention discloses a kind of vegetable protein beverage stabilizing agent, belong to beverage stabilizer technical field.Described stabilizing agent comprises the component of following parts by weight: 10 ~ 60 parts of polyglyceryl fatty acid esters; 5 ~ 60 parts of sodium acid carbonates or 2 ~ 60 parts of sodium phosphate trimers or their combination; 1 ~ 15 part of citric acid or 2 ~ 25 parts of sucrose fatty esters or their combination.This stabilizing agent only comprises 3 ~ 5 kinds of components.This stabilizing agent is few at constituent species, do not affect the mouthfeel of vegetable protein beverage and the prerequisite of local flavor under, there is the performance of good maintenance vegetable protein beverage stability.Only need add this stabilizing agent of 0.2 ~ 1.0% in vegetable protein beverage, the proterties of vegetable protein beverage just can be made stably to keep more than 1 year, fat floating and protein precipitation do not occur.
Description
Technical field
The present invention relates to beverage stabilizer technical field, particularly a kind of vegetable protein beverage stabilizing agent.
Background technology
Vegetable protein beverage refers to the fruit containing a certain amount of protein or seed for raw material, through processing the beverage obtained.Vegetable protein beverage, due to special taste, nutritious, is subject to liking of more and more consumer.But, usually the compositions such as a large amount of protein, fat and starch are contained in fruit and seed, because these component dissolves are poor, therefore, vegetable protein beverage is easy to the problems such as proteins coagulation, starch sedimentation and fat floating occur in processing, storing process, affects the quality of vegetable protein beverage.
In order to prevent vegetable protein beverage from occurring the problems such as proteins coagulation, starch sedimentation and fat floating, need to add stabilizing agent in vegetable protein beverage.CN103564277A discloses a kind of vegetable protein beverage emulsion stabilizer, this emulsion stabilizer comprises: glycerin monostearate 20% ~ 40%, sucrose fatty ester 10 ~ 30%, stearoyl lactate 5 ~ 10%, xanthans 10 ~ 25%, microcrystalline cellulose 10 ~ 20%, konjac glucomannan 5 ~ 10%, calgon 5 ~ 10%.
Realizing in process of the present invention, the present inventor finds at least there is following problem in prior art: in the vegetable protein beverage stabilizing agent of prior art, constituent species is many, affects mouthfeel and the local flavor of vegetable protein beverage.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides that a kind of constituent species is few, the vegetable protein beverage stabilizing agent of the mouthfeel that do not affect vegetable protein beverage and local flavor.
Specifically, following technical scheme is comprised:
A kind of vegetable protein beverage stabilizing agent, this stabilizing agent comprises the component of following parts by weight:
10 ~ 60 parts of polyglyceryl fatty acid esters;
5 ~ 60 parts of sodium acid carbonates or 2 ~ 60 parts of sodium phosphate trimers or their combination;
1 ~ 15 part of citric acid or 2 ~ 25 parts of sucrose fatty esters or their combination.
Preferably, described stabilizing agent comprises the component of following parts by weight:
10 ~ 60 parts of polyglyceryl fatty acid esters;
5 ~ 60 parts of sodium acid carbonates;
1 ~ 10 part of citric acid.
Preferably, described stabilizing agent comprises the component of following parts by weight:
10 ~ 60 parts of polyglyceryl fatty acid esters;
5 ~ 60 parts of sodium acid carbonates;
2 ~ 25 parts of sucrose fatty esters.
Preferably, described stabilizing agent comprises the component of following parts by weight:
10 ~ 60 parts of polyglyceryl fatty acid esters;
2 ~ 60 parts of sodium phosphate trimers;
1 ~ 10 part of citric acid.
Preferably, described stabilizing agent comprises the component of following parts by weight:
10 ~ 50 parts of polyglyceryl fatty acid esters;
5 ~ 50 parts of sodium acid carbonates, 2 ~ 25 parts of sodium phosphate trimers;
1 ~ 15 part of citric acid.
Preferably, described stabilizing agent comprises the component of following parts by weight:
10 ~ 50 parts of polyglyceryl fatty acid esters;
5 ~ 50 parts of sodium acid carbonates, 2 ~ 25 parts of sodium phosphate trimers;
2 ~ 20 parts of sucrose fatty esters.
Preferably, described stabilizing agent comprises the component of following parts by weight:
10 ~ 50 parts of polyglyceryl fatty acid esters;
5 ~ 50 parts of sodium phosphate trimers;
1 ~ 15 part of citric acid, 2 ~ 25 parts of sucrose fatty esters.
Preferably, described stabilizing agent comprises the component of following parts by weight:
10 ~ 50 parts of polyglyceryl fatty acid esters;
5 ~ 50 parts of sodium acid carbonates;
1 ~ 15 part of citric acid, 2 ~ 20 parts of sucrose fatty esters.
Preferably, described stabilizing agent comprises the component of following parts by weight:
10 ~ 50 parts of polyglyceryl fatty acid esters;
5 ~ 45 parts of sodium acid carbonates, 2 ~ 20 parts of sodium phosphate trimers;
1 ~ 10 part of citric acid, 2 ~ 15 parts of sucrose fatty esters.
The embodiment of the present invention provide technical scheme to bring beneficial effect be:
The embodiment of the present invention by the composition of choose reasonable stabilizing agent and the proportioning optimized between each component, obtains that a kind of constituent species is few, the vegetable protein beverage stabilizing agent of the mouthfeel that do not affect vegetable protein beverage and local flavor.This stabilizing agent, only containing under the prerequisite of 3 ~ 5 kinds of components, has the performance of good maintenance vegetable protein beverage stability.Only need add this compound stabilizer of 0.2 ~ 1.0% in vegetable protein beverage, the proterties of vegetable protein beverage just can be made stably to keep more than 1 year, fat floating and protein precipitation do not occur.
Detailed description of the invention
For making technical scheme of the present invention and advantage clearly, below embodiment of the present invention is described further in detail.
The embodiment of the present invention provides a kind of vegetable protein beverage stabilizing agent, and this stabilizing agent comprises the component of following parts by weight:
10 ~ 60 parts of polyglyceryl fatty acid esters;
5 ~ 60 parts of sodium acid carbonates or 2 ~ 60 parts of sodium phosphate trimers or their combination;
1 ~ 15 part of citric acid or 2 ~ 25 parts of sucrose fatty esters or their combination.
Containing more fat, protein and starch in vegetable protein beverage, and fat, protein and starch can not dissolve each other with water, depositing in process and can separating out from vegetable protein beverage, particularly easily there is the phenomenon of fat floating and protein precipitation, affect the quality of vegetable protein beverage.Therefore, need in vegetable protein beverage, to add food additives to keep the stable of vegetable protein beverage, prevent fat floating and protein precipitation.The present inventor, according to working experience for many years, by carrying out combination matching to common food additive, obtains the vegetable protein beverage stabilizing agent that the embodiment of the present invention provides.The vegetable protein beverage stabilizer component kind of the embodiment of the present invention is few, not containing carbohydrate derivative thickener, does not affect mouthfeel and the local flavor of vegetable protein beverage.Only need add this compound stabilizer of 0.2 ~ 1.0% (mass percent) in vegetable protein beverage, the proterties of vegetable protein beverage just can be made stably to keep more than 1 year, fat floating and protein precipitation do not occur.The main character of the polyglyceryl fatty acid ester of the component of this stabilizing agent, sodium acid carbonate, sodium phosphate trimer, citric acid and sucrose fatty ester is as follows:
Polyglyceryl fatty acid ester: be a kind of food emulsifying agent, can make fat be evenly dispersed in vegetable protein beverage, prevent fat floating;
Sodium acid carbonate: the aqueous solution of sodium acid carbonate is in alkalescence, can the pH value of regulating plant protein beverage, because fat is relevant with the pH value of system with the precipitation of protein, therefore interpolation sodium acid carbonate can make the pH value of vegetable protein beverage be in be conducive to fatty and the homodisperse scope of protein.The Na that sodium acid carbonate ionizes out in aqueous
+, HCO
3 -, CO
3 2-plasma with electric charge, can with fat, the electrically charged interaction of protein surface, by the balance reaching electric charge keep vegetable protein beverage system stablizing.In addition, sodium acid carbonate also has the effect of dispersion, and each component of vegetable protein beverage can be made to disperse uniformly;
Sodium phosphate trimer: have peptizaiton, can prevent protein and other fine particles precipitation in vegetable protein beverage.Sodium phosphate trimer can ionize in water, and the aqueous solution is alkalescent, therefore, also has the effect of adjust ph and balancing charge;
Citric acid: be a kind of tricarboxylic acids compounds, can the pH value of regulating plant protein beverage system.Citric acid also has the effect protecting look, can make the color and luster of vegetable protein beverage in long-term storage process, keep stable.In addition, citric acid can ionize equally, the electric charge of balance vegetable protein beverage; If comprise sodium acid carbonate and citric acid in this stabilizing agent simultaneously, sodium acid carbonate and citric acid water-soluble after to react generation carbon dioxide, be more conducive to the dispersion of each component in vegetable protein beverage, make vegetable protein beverage keep stable for a long time;
Sucrose fatty ester: be a kind of surfactant, the effect of chyle fat can be played.
In above-mentioned vegetable protein beverage stabilizing agent, polyglyceryl fatty acid ester, sodium acid carbonate, citric acid, sodium phosphate trimer and sucrose fatty ester can be combined in the proportion of the embodiment of the present invention.The present inventor rule of thumb, draws following preferred 8 groups of vegetable protein beverage stabilizer formulas:
(1) each composition weight number is as follows:
10 ~ 60 parts of polyglyceryl fatty acid esters, 5 ~ 60 parts of sodium acid carbonates, 1 ~ 10 part of citric acid;
More preferably,
20 ~ 50 parts of polyglyceryl fatty acid esters, 10 ~ 50 parts of sodium acid carbonates, 2 ~ 8 parts of citric acids.
(2) each composition weight number is as follows:
10 ~ 60 parts of polyglyceryl fatty acid esters, 5 ~ 60 parts of sodium acid carbonates, 2 ~ 25 parts of sucrose fatty esters;
More preferably,
20 ~ 50 parts of polyglyceryl fatty acid esters, 10 ~ 50 parts of sodium acid carbonates, 5 ~ 20 parts of sucrose fatty esters.
(3) each composition weight number is as follows:
10 ~ 60 parts of polyglyceryl fatty acid esters, 2 ~ 60 parts of sodium phosphate trimers, 1 ~ 10 part of citric acid;
More preferably,
20 ~ 50 parts of polyglyceryl fatty acid esters, 10 ~ 50 parts of sodium phosphate trimers, 2 ~ 8 parts of citric acids;
(4) each composition weight number is as follows:
10 ~ 50 parts of polyglyceryl fatty acid esters, 5 ~ 50 parts of sodium acid carbonates, 2 ~ 25 parts of sodium phosphate trimers, 1 ~ 15 part of citric acid;
More preferably,
15 ~ 45 parts of polyglyceryl fatty acid esters, 10 ~ 40 parts of sodium acid carbonates, 5 ~ 15 parts of sodium phosphate trimers, 5 ~ 10 parts of citric acids;
(5) each composition weight number is as follows:
10 ~ 50 parts of polyglyceryl fatty acid esters, 5 ~ 50 parts of sodium acid carbonates, 2 ~ 25 parts of sodium phosphate trimers, 2 ~ 20 parts of sucrose fatty esters;
More preferably,
15 ~ 45 parts of polyglyceryl fatty acid esters, 10 ~ 40 parts of sodium acid carbonates, 5 ~ 15 parts of sodium phosphate trimers, 5 ~ 10 parts of sucrose fatty esters;
(6) each composition weight number is as follows:
10 ~ 50 parts of polyglyceryl fatty acid esters, 5 ~ 50 parts of sodium phosphate trimers, 1 ~ 15 part of citric acid, 2 ~ 25 parts of sucrose fatty esters.
More preferably,
15 ~ 45 parts of polyglyceryl fatty acid esters, 10 ~ 40 parts of sodium phosphate trimers, 5 ~ 10 parts of citric acids, 5 ~ 10 parts of sucrose fatty esters.
(7) each composition weight number is as follows:
10 ~ 50 parts of polyglyceryl fatty acid esters, 5 ~ 50 parts of sodium acid carbonates, 1 ~ 15 part of citric acid, 2 ~ 20 parts of sucrose fatty esters;
More preferably,
15 ~ 45 parts of polyglyceryl fatty acid esters, 10 ~ 40 parts of sodium acid carbonates, 5 ~ 10 parts of citric acids, 5 ~ 10 parts of sucrose fatty esters.
(8) each composition weight number is as follows:
10 ~ 50 parts of polyglyceryl fatty acid esters, 5 ~ 45 parts of sodium acid carbonates, 2 ~ 20 parts of sodium phosphate trimers, 1 ~ 10 part of citric acid, 2 ~ 15 parts of sucrose fatty esters;
More preferably,
15 ~ 45 parts of polyglyceryl fatty acid esters, 10 ~ 40 parts of sodium acid carbonates, 5 ~ 10 parts of sodium phosphate trimers, 2 ~ 8 parts of citric acids, 5 ~ 10 parts of sucrose fatty esters.
The vegetable protein beverage stabilizing agent of the embodiment of the present invention can add in several processes of vegetable protein beverage processing, such as allocating, boil, to filter or the step such as homogeneous adds.But according to inventor's working experience for many years, by the allotment of vegetable protein beverage stabilizing agent in vegetable protein beverage process of the embodiment of the present invention, boiling step, to add effect better.
The performance of following examples to vegetable protein beverage stabilizing agent of the present invention is evaluated.
Evaluation method is: add in vegetable protein beverage by vegetable protein beverage stabilizing agent, to color, the mouthfeel of gained vegetable protein beverage and fat floating, protein precipitation situation and be long placed in restoration evaluation after depositing certain hour.Storage condition: temperature 25 DEG C; Humidity: 50%.Evaluation criterion is as follows:
(1) color: whether be the homogeneous shape liquid of milky; Standards of grading: very good: 80 ~ 100 points; Better: 60 ~ 79 points; General: 20 ~ 59 points; Poor: 0 ~ 19 point.
(2) mouthfeel: whether fine and smooth smooth; Standards of grading: very good: 80 ~ 100 points; Better: 60 ~ 79 points; General: 20 ~ 59 points; Poor: 0 ~ 19 point.
(3) fat floating: standards of grading: fat-free floating: 80 ~ 100 points; Slight floating: 60 ~ 79 points; Obvious fat floating phenomenon: 0 ~ 59 point.
(4) protein precipitation: standards of grading: without protein precipitation: 80 ~ 100 points; Slight protein precipitation: 60 ~ 79 points; Obvious protein precipitation phenomenon: 0 ~ 59 point.
(5) restoration is long placed in: long storage time, after slight jolting, content form whether uniformity is the same with initial production product out.There is caking, through shaking non-restoring 0 ~ 10 point, all the other are divided into 11 ~ 100 points by the degree of restoring.
The vegetable protein beverage stabilizing agent of the embodiment of the present invention is applicable to various vegetable protein beverage.In following examples 1 ~ 8, for these 4 kinds of frequently seen plants protein beverages of walnut kernel, almond, shelled peanut and hazelnut kernel, the character of the vegetable protein beverage stabilizing agent that the embodiment of the present invention provides is evaluated.
Following be in example 1 ~ 8, respectively each vegetable protein beverage stabilizing agent is added to in walnut kernel, almond, shelled peanut, the hazelnut kernel vegetable protein beverage that is raw material.The formula of above-mentioned vegetable protein beverage is as follows:
(1) walnut kernel vegetable protein beverage
Contain in every 100 weight portion walnut kernel vegetable protein beverages: walnut kernel 5 weight portion, sucrose 10 weight portion, vegetable protein beverage stabilizing agent 0.2 ~ 1.0 weight portion of the present invention, surplus is water.
(2) almond vegetable protein beverage
Contain in every 100 weight portion almond vegetable protein beverages: almond 5 weight portion, sucrose 10 weight portion, vegetable protein beverage stabilizing agent 0.2 ~ 1.0 weight portion of the present invention, surplus is water.
(3) shelled peanut vegetable protein beverage
Contain in every 100 weight portion shelled peanut vegetable protein beverages: shelled peanut 5 weight portion, sucrose 10 weight portion, vegetable protein beverage stabilizing agent 0.2 ~ 1.0 weight portion of the present invention, surplus is water.
(4) hazelnut kernel vegetable protein beverage
Contain in every 100 weight portion hazelnut kernel vegetable protein beverages: hazelnut kernel 5 weight portion, sucrose 10 weight portion, vegetable protein beverage stabilizing agent 0.2 ~ 1.0 weight portion of the present invention, surplus is water.
The vegetable protein beverage related in following examples is processed in accordance with the following methods and is obtained:
Step (1), being shelled by vegetable seeds and grinding to form particle diameter after removing the peel is that the rotten shape thing of less than 120 microns obtains vegetable seeds gruel;
Step (2), according to the composition and ratio of each vegetable protein beverage, adds vegetable seeds gruel, sucrose, vegetable protein beverage stabilizing agent of the present invention in blend tank, then adds suitable quantity of water and mix;
Step (3), stirs the mixture of step (2) gained, shears, and makes described batching emulsification;
Step (4), is delivered in decocting tank by the mixture after step (3) gained emulsification, is heated to seethe with excitement and keeps boiling for 5 minutes after adding remaining water constant volume;
Step (5), the mixture after being boiled by step (4) gained is delivered in homogeneous tank, carries out homogeneous, obtain the semi-finished product of vegetable protein beverage under the condition of pressure 25MPa, temperature 85 DEG C;
Vegetable protein beverage semi-finished product to be filled in tinplate built-up tin and to seal by step (6) at the temperature of 85 DEG C; At 122 DEG C, sterilization 25 minutes, obtains vegetable protein beverage after cooling.
Embodiment 1
The present embodiment provides a kind of vegetable protein beverage stabilizing agent, and comprise polyglyceryl fatty acid ester, sodium acid carbonate and citric acid 3 kinds of components, each components by weight is such as shown in table 1:
Each component ratio of the vegetable protein beverage stabilizing agent that table 1 embodiment 1 provides
| Sequence number | Polyglyceryl fatty acid ester | Sodium acid carbonate | Citric acid |
| 1 | 10 | 5 | 2 |
| 2 | 20 | 10 | 3 |
| 3 | 30 | 25 | 5 |
| 4 | 30 | 30 | 6 |
| 5 | 60 | 60 | 10 |
Added in vegetable protein beverage by the vegetable protein beverage stabilizing agent of the present embodiment, and evaluate gained vegetable protein beverage character, result is as shown in table 2.
The performance of the vegetable protein beverage stabilizing agent of table 2 embodiment 1
As can be seen from Table 2, the vegetable protein beverage stabilizing agent that the present embodiment provides is applicable to various plants protein beverage, under the prerequisite not affecting vegetable protein beverage mouthfeel, improve the stability of vegetable protein beverage, make the proterties of vegetable protein beverage stably keep more than 24 months.
Embodiment 2
The present embodiment provides a kind of vegetable protein beverage stabilizing agent, and comprise polyglyceryl fatty acid ester, sodium acid carbonate and sucrose fatty ester 3 kinds of components, each components by weight is such as shown in table 3:
Each component ratio of the vegetable protein beverage stabilizing agent that table 3 embodiment 2 provides
| Sequence number | Polyglyceryl fatty acid ester | Sodium acid carbonate | Sucrose fatty ester |
| 1 | 10 | 5 | 5 |
| 2 | 20 | 10 | 5 |
| 3 | 30 | 25 | 8 |
| 4 | 50 | 50 | 10 7 --> |
| 5 | 60 | 60 | 15 |
Added in vegetable protein beverage by the vegetable protein beverage stabilizing agent of the present embodiment, and evaluate gained vegetable protein beverage character, result such as table 4 shows.
The performance of the vegetable protein beverage stabilizing agent of table 4 embodiment 2
As can be seen from Table 4, the vegetable protein beverage stabilizing agent that the present embodiment provides is applicable to various plants protein beverage, under the prerequisite not affecting vegetable protein beverage mouthfeel, improve the stability of vegetable protein beverage, make the proterties of vegetable protein beverage stably keep more than 18 months.
Embodiment 3
The present embodiment provides a kind of vegetable protein beverage stabilizing agent, and comprise polyglyceryl fatty acid ester, sodium phosphate trimer and citric acid 3 kinds of components, each components by weight is such as shown in table 5:
Each component ratio of the vegetable protein beverage stabilizing agent that table 5 embodiment 3 provides
| Sequence number | Polyglyceryl fatty acid ester | Sodium phosphate trimer | Citric acid |
| 1 | 10 | 2 | 1 |
| 2 | 20 | 8 | 2 |
| 3 | 25 | 10 | 4 |
| 4 | 35 | 12 | 5 |
| 5 | 40 | 15 | 8 |
Added in vegetable protein beverage by the vegetable protein beverage stabilizing agent of the present embodiment, and evaluate gained vegetable protein beverage character, result such as table 6 shows.
The performance of the vegetable protein beverage stabilizing agent of table 6 embodiment 3
As can be seen from Table 6, the vegetable protein beverage stabilizing agent that the present embodiment provides is applicable to various plants protein beverage, under the prerequisite not affecting vegetable protein beverage mouthfeel, improve the stability of vegetable protein beverage, make the proterties of vegetable protein beverage stably keep more than 18 months.
Embodiment 4
The present embodiment provides a kind of vegetable protein beverage stabilizing agent, and comprise polyglyceryl fatty acid ester, sodium acid carbonate sodium phosphate trimer and citric acid 4 kinds of components, each components by weight is such as shown in table 7:
Each component ratio of the vegetable protein beverage stabilizing agent that table 7 embodiment 4 provides
| Sequence number | Polyglyceryl fatty acid ester | Sodium acid carbonate | Sodium phosphate trimer | Citric acid |
| 1 | 10 | 5 | 2 | 1 |
| 2 | 25 | 10 | 5 | 3 |
| 3 | 40 | 25 | 7 | 5 |
| 4 | 35 | 10 | 10 | 4 |
| 5 | 30 | 15 | 10 | 7 |
Added in vegetable protein beverage by the vegetable protein beverage stabilizing agent of the present embodiment, and evaluate gained vegetable protein beverage character, result such as table 8 shows.
The performance of the vegetable protein beverage stabilizing agent of table 8 embodiment 4
As can be seen from Table 8, the vegetable protein beverage stabilizing agent that the present embodiment provides is applicable to various plants protein beverage, under the prerequisite not affecting vegetable protein beverage mouthfeel, improve the stability of vegetable protein beverage, make the proterties of vegetable protein beverage stably keep more than 24 months.
Embodiment 5
The present embodiment provides a kind of vegetable protein beverage stabilizing agent, and comprise polyglyceryl fatty acid ester, sodium acid carbonate, sodium phosphate trimer and sucrose fatty ester 3 kinds of components, each components by weight is such as shown in table 9:
Each component ratio of the vegetable protein beverage stabilizing agent that table 9 embodiment 5 provides
| Sequence number | Polyglyceryl fatty acid ester | Sodium acid carbonate | Sodium phosphate trimer | Sucrose fatty ester |
| 1 | 10 | 5 | 2 | 1 |
| 2 | 25 | 10 | 5 | 3 |
| 3 | 40 | 25 | 7 | 5 |
| 4 | 35 | 10 | 10 | 4 |
| 5 | 50 | 20 | 15 | 8 |
Added in vegetable protein beverage by the vegetable protein beverage stabilizing agent of the present embodiment, and evaluate gained vegetable protein beverage character, result such as table 10 shows.
The performance of the vegetable protein beverage stabilizing agent of table 10 embodiment 5
As can be seen from Table 10, the vegetable protein beverage stabilizing agent that the present embodiment provides is applicable to various plants protein beverage, under the prerequisite not affecting vegetable protein beverage mouthfeel, improve the stability of vegetable protein beverage, make the proterties of vegetable protein beverage stably keep more than 18 months.
Embodiment 6
The present embodiment provides a kind of vegetable protein beverage stabilizing agent, and comprise polyglyceryl fatty acid ester, sodium phosphate trimer, citric acid and sucrose fatty ester 4 kinds of components, each components by weight is such as shown in table 11:
Each component ratio of the vegetable protein beverage stabilizing agent that table 11 embodiment 6 provides
| Sequence number | Polyglyceryl fatty acid ester | Sodium phosphate trimer | Citric acid | Sucrose fatty ester |
| 1 | 10 | 5 | 1 | 2 |
| 2 | 25 | 10 | 3 | 5 |
| 3 | 30 | 25 | 5 | 7 |
| 4 | 45 | 10 | 4 | 10 12 --> |
| 5 | 50 | 20 | 6 | 15 |
Added in vegetable protein beverage by the vegetable protein beverage stabilizing agent of the present embodiment, and evaluate gained vegetable protein beverage character, result such as table 12 shows.
The performance of the vegetable protein beverage stabilizing agent of table 12 embodiment 6
As can be seen from table 12 data, the vegetable protein beverage stabilizing agent that the present embodiment provides is applicable to various plants protein beverage, under the prerequisite not affecting vegetable protein beverage mouthfeel, improve the stability of vegetable protein beverage, make the proterties of vegetable protein beverage stably keep more than 18 months.
Embodiment 7
The present embodiment provides a kind of vegetable protein beverage stabilizing agent, and comprise polyglyceryl fatty acid ester, sodium acid carbonate citric acid and sucrose fatty ester 4 kinds of components, each components by weight is such as shown in table 13:
Each component ratio of the vegetable protein beverage stabilizing agent that table 13 embodiment 7 provides
| Sequence number | Polyglyceryl fatty acid ester | Sodium acid carbonate | Citric acid | Sucrose fatty ester |
| 1 | 10 | 10 | 1 | 2 |
| 2 | 25 | 15 | 3 | 5 |
| 3 | 30 | 25 | 5 | 7 |
| 4 | 45 | 15 | 4 | 10 |
| 5 | 50 | 30 | 8 | 15 |
Added in vegetable protein beverage by the vegetable protein beverage stabilizing agent of the present embodiment, and evaluate gained vegetable protein beverage character, result such as table 14 shows.
The performance of the vegetable protein beverage stabilizing agent of table 14 embodiment 7
As can be seen from table 14 data, the vegetable protein beverage stabilizing agent that the present embodiment provides is applicable to various plants protein beverage, under the prerequisite not affecting vegetable protein beverage mouthfeel, improve the stability of vegetable protein beverage, make the proterties of vegetable protein beverage stably keep more than 24 months.
Embodiment 8
The present embodiment provides a kind of vegetable protein beverage stabilizing agent, and comprise polyglyceryl fatty acid ester, sodium acid carbonate sodium phosphate trimer, citric acid and sucrose fatty ester 5 kinds of components, each components by weight is such as shown in table 15:
Each component ratio of the vegetable protein beverage stabilizing agent that table 15 embodiment 8 provides
| Sequence number | Polyglyceryl fatty acid ester | Sodium acid carbonate | Citric acid | Sodium phosphate trimer | Sucrose fatty ester |
| 1 | 15 | 10 | 1 | 2 | 2 |
| 2 | 20 | 10 | 2 | 3 | 2 |
| 3 | 25 | 15 | 2 | 4 | 5 |
| 4 | 35 | 15 | 5 | 6 | 8 |
| 5 | 45 | 25 | 8 | 10 | 10 |
Added in vegetable protein beverage by the vegetable protein beverage stabilizing agent of the present embodiment, and evaluate gained vegetable protein beverage character, result such as table 16 shows.
The performance of the vegetable protein beverage stabilizing agent of table 16 embodiment 8
As can be seen from table 16 data, the vegetable protein beverage stabilizing agent that the present embodiment provides is applicable to various plants protein beverage, under the prerequisite not affecting vegetable protein beverage mouthfeel, improve the stability of vegetable protein beverage, make the proterties of vegetable protein beverage stably keep more than 24 months.
To sum up, the vegetable protein beverage stabilizing agent that the embodiment of the present invention provides is only containing 3 ~ 5 kinds of components, and not containing carbohydrate derivative thickener, this vegetable protein beverage stabilizing agent of 0.2 ~ 1.0% only need be added in vegetable protein beverage, just effectively can improve the stability of vegetable protein beverage, under the prerequisite not affecting vegetable protein beverage mouthfeel and local flavor, the state of gained vegetable protein beverage evenly, stably can keep more than 18 months.There is not fat floating and protein precipitation.
The above is only understand technical scheme of the present invention for the ease of those skilled in the art, not in order to limit the present invention.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a vegetable protein beverage stabilizing agent, is characterized in that, described stabilizing agent is made up of the component of following parts by weight:
10 ~ 60 parts of polyglyceryl fatty acid esters;
The combination of 5 ~ 60 parts of sodium acid carbonates or 5 ~ 60 parts of sodium acid carbonates and 2 ~ 60 parts of sodium phosphate trimers;
The combination of 1 ~ 15 part of citric acid or 1 ~ 15 part of citric acid and 2 ~ 25 parts of sucrose fatty esters.
2. stabilizing agent according to claim 1, is characterized in that, described stabilizing agent is made up of the component of following parts by weight:
10 ~ 60 parts of polyglyceryl fatty acid esters;
5 ~ 60 parts of sodium acid carbonates;
1 ~ 10 part of citric acid.
3. stabilizing agent according to claim 1, is characterized in that, described stabilizing agent is made up of the component of following parts by weight:
10 ~ 50 parts of polyglyceryl fatty acid esters;
5 ~ 50 parts of sodium acid carbonates, 2 ~ 25 parts of sodium phosphate trimers;
1 ~ 15 part of citric acid.
4. stabilizing agent according to claim 1, is characterized in that, described stabilizing agent is made up of the component of following parts by weight:
10 ~ 50 parts of polyglyceryl fatty acid esters;
5 ~ 50 parts of sodium acid carbonates;
1 ~ 15 part of citric acid, 2 ~ 20 parts of sucrose fatty esters.
5. stabilizing agent according to claim 1, is characterized in that, described stabilizing agent is made up of the component of following parts by weight:
10 ~ 50 parts of polyglyceryl fatty acid esters;
5 ~ 45 parts of sodium acid carbonates, 2 ~ 20 parts of sodium phosphate trimers;
1 ~ 10 part of citric acid, 2 ~ 15 parts of sucrose fatty esters.
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| 浓香型花生乳的研制;张利斌等;《农业工程技术（农产品加工工业）》;20120731(第7期);第33、35页 * |
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