CN104187228A - Emulsion stabilizer for protein beverage - Google Patents
Emulsion stabilizer for protein beverage Download PDFInfo
- Publication number
- CN104187228A CN104187228A CN201410402961.5A CN201410402961A CN104187228A CN 104187228 A CN104187228 A CN 104187228A CN 201410402961 A CN201410402961 A CN 201410402961A CN 104187228 A CN104187228 A CN 104187228A
- Authority
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- Prior art keywords
- protein beverage
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- emulsion stabilizer
- protein
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 39
- 239000003381 stabilizer Substances 0.000 title claims abstract description 23
- 239000000839 emulsion Substances 0.000 title claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 229920002752 Konjac Polymers 0.000 claims abstract description 10
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 10
- 239000000194 fatty acid Substances 0.000 claims abstract description 10
- 229930195729 fatty acid Natural products 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- -1 sucrose ester Chemical class 0.000 claims abstract description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 1
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 235000021120 animal protein Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 150000003445 sucroses Chemical class 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 125000005481 linolenic acid group Chemical group 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to an emulsion stabilizer for a protein beverage, belongs to the field of food additives, and solves the problems that insoluble particles added in the protein beverage are easy to sink, fat is easy to float up, and thus the protein beverage is inconvenient to drink. The emulsion stabilizer is prepared from the following raw materials in parts by weight: 40-50 parts of fatty acid monoglyceride, 7-10 parts of fine konjac powder, 15-20 parts of carrageenan, 15-20 parts of sucrose ester and 10-15 parts of sodium alginate. The emulsion stabilizer provided by the invention can well emulsify the protein beverage, so that the dispersibility of the protein beverage is good; the emulsion stabilizer can resist the ultra-high temperature sterilization, so that phenomena of layering and settling of the protein beverage are avoided during the shelf life. As the emulsion stabilizer for the protein beverage is used, the flavor of the protein beverage can be improved, the protein beverage is fresh, cool and mellow in taste, and the shelf life of the protein beverage is prolonged while the quality of a finished product is improved.
Description
Technical field
The invention belongs to food additives field, be specifically related to a kind of protein beverage emulsion stabilizer.
Background technology
Along with the raising of people's level of consumption, people are more tending towards nutrition, health care and back to nature to the requirement of beverage.Protein beverage refers to that fruit, seed or the kind benevolence etc. of take breast or dairy products or having the plant of certain protein content are raw material, through the beverage of processing or fermentation is made.Protein in protein beverage, is mainly derived from the seed benevolence of milk and milk products, plant.In plant seed benevolence, contain significant quantities of fat, protein, mineral matter, vitamin etc., wherein contained protein is good protein, amino acid great variety of goods has eight seed amino acids of needed by human; In fat, not containing cholesterol, but contain a large amount of linoleic acid plus linolenic acids very useful to health, edible for a long time, the cholesterol being attached on vascular wall is also had to dissolution.And in cow's milk, contain almost all essential nutritional labelings that can promote human body to grow and maintain the general level of the health, contained nutritional labeling ratio, substantially be applicable to Human Physiology needs, almost all can digest and assimilate, all higher than the digestibility of vegetable protein and digestion rate.Just because of protein beverage has abundant nutrition, and has good health-care effect to human body, so protein beverage is just demonstrating increasing glamour.
Protein beverage generally can be classified by the source of protein, mainly can be divided into two large classes:
1. animal protein beverage
Animal protein in animal protein beverage is mainly milk and milk products, or other animal proteins, take these animal proteins as primary raw material, then adds corresponding additive to be made into animal protein beverage.And different by its primary raw material, can be divided into again milk beverage and other animal protein beverage two classes.
2. vegetable protein beverage
Vegetable protein beverage is with the proteinaceous plant seed of richness benevolence, if soybean, mung bean, shelled peanut, sesame, almond, walnut kernel, polly seed nucleole etc. are primary raw material, add again sweetener, stabilizing agent, flavouring agent, flavouring agent, pigment acid etc., through raw material process, soak, select materials, the technique such as defibrination, screenings separation, allotment, sterilization, homogeneous and the beverage made.Wherein take soymilk again as main representative.
In common protein beverage, except various fresh milk, Yoghourt, vegetable protein, add various auxiliary materials and make mixing dairy products, because of its taste and nutritious the liking of consumer that be more and more subject to thereof, as oatmeal milk, in dairy produce, add oatmeal powder, in milk, be mixed with like this starch, fiber etc., drink with together with range protein in milk, nutrition more comprehensively, is more of value to healthy.
But the insoluble granule adding in protein beverage easily sinks, fat easily floats, and such product mouthfeel when drinking is bad, drinks inconvenience, what is more, allows consumer think deteriorating items by mistake.
summary of the invention
For addressing the above problem, the invention provides a kind of protein beverage emulsion stabilizer, adopt following technical scheme:
A protein beverage emulsion stabilizer, is characterized in that, by the raw material of following weight portion, is made:
Single hard fatty acids glyceride 40-50 part; Konjaku powder 7-10 part; Carragheen 15-20 part; Sucrose ester 15-20 part; Sodium alginate 10-15 part.
as preferably, described protein beverage emulsion stabilizer, by the raw material of following weight portion, made:
Single hard fatty acids glyceride 42-47 part; Konjaku powder 7-8 part; Carragheen 15-18 part; Sucrose ester 16-20 part; Sodium alginate 12-14 part.
The present invention has following beneficial effect:
1. protein beverage emulsion stabilizer provided by the invention, single hard fatty acids glyceride makes compound table and tension force increases, bubble diameter reduce near half; Between single hard fatty acids glyceride and sucrose ester, produce synergistic function, improved the emulsifying capacity of product; Carragheen can form dimensional network structure, and konjaku powder produces suitable viscosity, and carragheen and konjaku powder cooperatively interact, and transparency is good; Calcium ion in sodium alginate and protein beverage forms calcium alginate, becomes and stablizes jelly uniformly.
2. protein beverage emulsion stabilizer provided by the invention, can carry out well emulsify with protein beverage, makes good product dispersibility, and superhigh temperature resistant sterilization prevents that beverage from the phenomenons such as layering, precipitation occurring within the shelf-life.Use protein beverage emulsion stabilizer provided by the invention, can improve the local flavor of protein beverage, make clean taste, mellow, when improving end product quality, also extended shelf life of products.
The specific embodiment
following examples are only for the present invention is described, and are not used in present protection scope of the present invention.
embodiment 1
A protein beverage emulsion stabilizer, by the raw material of following weight portion, made:
40 parts of single hard fatty acids glyceride; 10 parts of konjaku powders; 15 parts of carragheens; 20 parts of sucrose esters; 10 parts of sodium alginates.
The protein beverage emulsion stabilizer that embodiment 1 is prepared from, adds in peanut milk, and stable within the shelf-life of 12 months, without obvious sediment, the fat circle of floating is highly less than 2mm.Product viscosity is 13mpas, and mouthfeel is abundant and without the impression of eking out a living.
embodiment 2
A protein beverage emulsion stabilizer, by the raw material of following weight portion, made:
42 parts of single hard fatty acids glyceride; 8 parts of konjaku powders; 15 parts of carragheens; 20 parts of sucrose esters; 12 parts of sodium alginates.
The protein beverage emulsion stabilizer that embodiment 2 is prepared from, adds in walnut milk, stable within the shelf-life of 12 months, and without obvious sediment, mouthfeel is abundant and without eking out a living impression.
embodiment 3
A protein beverage emulsion stabilizer, by the raw material of following weight portion, made:
47 parts of single hard fatty acids glyceride; 7 parts of konjaku powders; 18 parts of carragheens; 16 parts of sucrose esters; Sodium alginate: 14 parts.
The protein beverage emulsion stabilizer that embodiment 3 is prepared from, adds in oat milk, stable within the shelf-life of 12 months, and without obvious sediment, mouthfeel is abundant and without eking out a living impression.
Claims (2)
1. a protein beverage emulsion stabilizer, is characterized in that, by the raw material of following weight portion, is made:
Single hard fatty acids glyceride 40-50 part; Konjaku powder 7-10 part; Carragheen 15-20 part; Sucrose ester 15-20 part; Sodium alginate 10-15 part.
2. protein beverage emulsion stabilizer according to claim 1, is characterized in that, by the raw material of following weight portion, is made:
Single hard fatty acids glyceride 42-47 part; Konjaku powder 7-8 part; Carragheen 15-18 part; Sucrose ester 16-20 part; Sodium alginate 12-14 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410402961.5A CN104187228A (en) | 2014-08-18 | 2014-08-18 | Emulsion stabilizer for protein beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410402961.5A CN104187228A (en) | 2014-08-18 | 2014-08-18 | Emulsion stabilizer for protein beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187228A true CN104187228A (en) | 2014-12-10 |
Family
ID=52072745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410402961.5A Pending CN104187228A (en) | 2014-08-18 | 2014-08-18 | Emulsion stabilizer for protein beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187228A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309980A (en) * | 2015-11-24 | 2016-02-10 | 恩施茂和食品有限公司 | Selenium-rich black sesame and peanut beverage and production method thereof |
| CN106418108A (en) * | 2016-10-10 | 2017-02-22 | 广州嘉德乐生化科技有限公司 | Protein beverage emulsion stabilizer |
| CN106804715A (en) * | 2016-12-09 | 2017-06-09 | 曾琼 | A kind of formula of almond milk |
| CN111802460A (en) * | 2020-07-26 | 2020-10-23 | 江西食芬好生物科技有限公司 | Compound emulsion stabilizer for milk beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176487A (en) * | 2007-11-28 | 2008-05-14 | 广州合诚实业有限公司 | Peanut nutrition milk and preparation method thereof |
| CN101513268A (en) * | 2009-03-25 | 2009-08-26 | 北京欧凯米特科技有限公司 | Vegetable protein beverage and method for making the same |
| CN102308936A (en) * | 2011-09-30 | 2012-01-11 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition and application thereof and protein beverage product containing same |
| CN103564277A (en) * | 2013-10-29 | 2014-02-12 | 厦门欧凯科技有限公司 | Emulsion stabilizer for vegetable protein beverage, vegetable protein beverage as well as preparation method thereof |
-
2014
- 2014-08-18 CN CN201410402961.5A patent/CN104187228A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176487A (en) * | 2007-11-28 | 2008-05-14 | 广州合诚实业有限公司 | Peanut nutrition milk and preparation method thereof |
| CN101513268A (en) * | 2009-03-25 | 2009-08-26 | 北京欧凯米特科技有限公司 | Vegetable protein beverage and method for making the same |
| CN102308936A (en) * | 2011-09-30 | 2012-01-11 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition and application thereof and protein beverage product containing same |
| CN103564277A (en) * | 2013-10-29 | 2014-02-12 | 厦门欧凯科技有限公司 | Emulsion stabilizer for vegetable protein beverage, vegetable protein beverage as well as preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 朱小乔等: "调配型豆乳稳定性的研究", 《食品工业科技》 * |
| 郑瑞生: "花生乳饮料稳定性的研究进展", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309980A (en) * | 2015-11-24 | 2016-02-10 | 恩施茂和食品有限公司 | Selenium-rich black sesame and peanut beverage and production method thereof |
| CN106418108A (en) * | 2016-10-10 | 2017-02-22 | 广州嘉德乐生化科技有限公司 | Protein beverage emulsion stabilizer |
| CN106804715A (en) * | 2016-12-09 | 2017-06-09 | 曾琼 | A kind of formula of almond milk |
| CN111802460A (en) * | 2020-07-26 | 2020-10-23 | 江西食芬好生物科技有限公司 | Compound emulsion stabilizer for milk beverage and preparation method thereof |
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Application publication date: 20141210 |