CN110122726A - Application and its preparation of the beverage stabilizer in cereals and protein beverage preparation - Google Patents
Application and its preparation of the beverage stabilizer in cereals and protein beverage preparation Download PDFInfo
- Publication number
- CN110122726A CN110122726A CN201910452291.0A CN201910452291A CN110122726A CN 110122726 A CN110122726 A CN 110122726A CN 201910452291 A CN201910452291 A CN 201910452291A CN 110122726 A CN110122726 A CN 110122726A
- Authority
- CN
- China
- Prior art keywords
- beverage
- stabilizer
- protein
- preparation
- grain
- 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.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 131
- 239000003381 stabilizer Substances 0.000 title claims abstract description 123
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 55
- 235000013339 cereals Nutrition 0.000 title abstract description 66
- 239000003292 glue Substances 0.000 claims abstract description 24
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 31
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 20
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 10
- 244000061456 Solanum tuberosum Species 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 238000004090 dissolution Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 241000894007 species Species 0.000 claims 2
- 239000000654 additive Substances 0.000 abstract description 14
- 230000000996 additive effect Effects 0.000 abstract description 14
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical group OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 13
- 235000003599 food sweetener Nutrition 0.000 description 12
- 239000003765 sweetening agent Substances 0.000 description 12
- 235000013305 food Nutrition 0.000 description 10
- 235000013325 dietary fiber Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 229920001285 xanthan gum Polymers 0.000 description 8
- 239000000230 xanthan gum Substances 0.000 description 7
- 235000010493 xanthan gum Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 230000001376 precipitating effect Effects 0.000 description 6
- 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
- 229940082509 xanthan gum Drugs 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 5
- 241000206575 Chondrus crispus Species 0.000 description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 4
- 239000008108 microcrystalline cellulose Substances 0.000 description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 229920002148 Gellan gum Polymers 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 240000007049 Juglans regia Species 0.000 description 3
- 235000009496 Juglans regia Nutrition 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 239000000216 gellan gum Substances 0.000 description 3
- 235000010492 gellan gum Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000021400 peanut butter Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000020234 walnut Nutrition 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000032798 delamination Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 229960001790 sodium citrate Drugs 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- -1 sucrose fatty ester Chemical class 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- ZNEMGFATAVGQSF-UHFFFAOYSA-N 1-(2-amino-6,7-dihydro-4H-[1,3]thiazolo[4,5-c]pyridin-5-yl)-2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]ethanone Chemical compound NC=1SC2=C(CN(CC2)C(CC=2OC(=NN=2)C=2C=NC(=NC=2)NC2CC3=CC=CC=C3C2)=O)N=1 ZNEMGFATAVGQSF-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 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
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 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
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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 present invention relates to the preparation of beverage additive, the application and its preparation of a kind of beverage stabilizer in cereals and protein beverage preparation are particularly related to.Stabilizer praises glue by three and glycerin monostearate forms, and can be applied to cereals and protein beverage preparation.The present invention solves the problems, such as often to need compounded technology to solve single colloid self-defect in existing beverage stabilizer, and additive amount is few, beverage stability is good, mellow in taste when having many advantages, such as to be applied to grain beverage and protein beverage preparation.
Description
Technical field
The present invention relates to the preparation of beverage additive, a kind of beverage stabilizer is particularly related in cereals and protein beverage system
Application and its preparation in standby.
Background technique
As the pursuit of quality of the life is continuously improved in people, the demand to health is more more and more intense, more focuses on health
Effect.Grain beverage, protein beverage because of its natural, nutrition, health or are rich in dietary fiber, are increasingly becoming the head of daily drinks
Choosing, is liked by people.Cereal beverage is rich in dietary fiber, and vegetable protein beverage, composite protein beverage are rich in albumen and rouge
Fat makes beverage become a complicated multiphase Unstable Systems, the suspension that existing protein, dietary fiber are formed, and has rouge
The emulsion that fat is formed, there are also with the solution of the formation such as sugar, inorganic salts, period of storage slightly grows that easy the solids such as protein occur micro-
Grain coagulation and fat floating phenomenon, stability difference are critical issues.In order to guarantee the quality of beverage, national quality supervision inspection and quarantine is total
Office and the successively issue of standard committee include vegetable protein beverage " almond milk " (GB31324-2014), " walnut drink (cream) "
(GB31325-2014), " soymilk and bean milk beverage " (GB30885-2014), milk beverage " milk-contained drink " (GB21732-2008),
National standards such as " modulation cream " (25191-2010) point out that beverage should keep original flavour and gas in above-mentioned mandatory standard
Taste, structural state are uniform liquid, no layering, no grumeleuse, and vegetable protein beverage allows a small amount of albumen precipitation and fat floating.
At present grain beverage, vegetable protein, composite protein beverage because contain albumen, fat not only need to use thickener, but also
Emulsifier need to be used.Common thickener has xanthan gum, high acyl gellan gum, microcrystalline cellulose, carragheen, agar etc..It is common
Emulsifier have single, double hard fatty acids glyceride, sucrose fatty ester etc..Wherein the tertiary structure of xanthan gum is bar-like double helix
The spiral complex formed is combined by faint non-covalent bond between structure.It mainly suspends by viscosity, additive amount is big, xanthan
Glue is a kind of anion polysaccharide, easily forms micella with albumen qualitative response.The suspending power of microcrystalline cellulose is strong, clean taste, but adds
Dosage is big, need to reach 2-3g/L or more, home products quality is not achieved suspension and requires, mainly based on import.High acyl knot is cold
Colloidal suspension ability is strong, and additive amount is small, but degradable under high temperature, be not suitable for 121 DEG C of high-temperature sterilizations, can only UHT sterilizing, due to its valence
Lattice are up to ten thousand yuan/ton of 20-50, thus limit it in the commonly used of beverage industry.Carragheen energy protected protein, but suspending power
Weak, Chang Xuyu microcrystalline cellulose is used in compounding.Agar suspending power is strong, but peptone glue easily occurs.It is applied in beverage industry at present
Stabilizer generallys use compounded technology, to overcome the intrinsic defect of single colloid itself.
With the propulsion of cleaning label, what cleaning label product showed is a kind of mark of health, becomes consumer and exists
A kind of trend when shopping goods, consumer also become more concerned with food ingredient table.Clean the origin label (clean label)
In European Union, cleaning label (clean label) is exactly to occur E coding less as far as possible in Product labelling, keeps label ingredient column
In natural food attribute.Additive is identified in order to facilitate consumer, European Union numbers (E coding) system using E-NUMBER,
The additive used, which is obtained, by several hundred kinds is included in permission list.A kind of food additives only have a kind of coding, and (such as xanthan gum is
E415, gellan gum E418), " prepackaged food label general rule " (GB7718-2011) has carried out considered critical to food labelling, right
Use of the food additives on label has also carried out clear stipulaties.Food labelling should be true, accurate, easy-to-understand, does not answer
It misleads to consumer.It is additionally based on the principle of production technology necessity, food additives reduce dosage and classification as far as possible.
Use food additives less as far as possible on product ingredient label, it has also become the common demand of consumers and producers.
The background technique that applicant retrieves includes:
A kind of food additives for grain beverage is disclosed in the patent document of Publication No. CN101828746A, the stabilization
Agent is made of glycerin monostearate, carragheen, xanthan gum, guar gum, sodium citrate, although solving cereal beverage precipitating
The problem of, but additive types are more, prepare cumbersome.
Applicant does not retrieve document report relevant to present techniques content.
Summary of the invention
An object of the present invention is to provide a kind of beverage stabilizer that can be used for preparing grain beverage and protein beverage.
The second object of the present invention is to provide application of the beverage stabilizer in grain beverage preparation.
The third object of the present invention is to provide application of the beverage stabilizer in protein beverage preparation.
The fourth object of the present invention is to provide the preparation method of the grain beverage containing beverage stabilizer.
The fifth object of the present invention is to provide the preparation method of the protein beverage containing beverage stabilizer.
Overall technology design of the invention is:
Beverage stabilizer, the raw material including following mass fraction:
Three praise glue 5-50；Glycerin monostearate 50-95；
The beverage is grain beverage and protein beverage.
Application of the beverage stabilizer in grain beverage preparation.
Application of the beverage stabilizer in protein beverage preparation.
The preparation method of grain beverage containing beverage stabilizer, comprises the technical steps that:
A, prefabricated: it is well-done to particle and have roasting fragrance that the non-potato raw material of select is placed in oven for baking, will be baked,
The non-potato raw material being baked is soaked in water to it and is soaked；Potato raw material is cooked with steam；
B, defibrination: water is added to cross the colloid mill defibrination that fineness is not less than 80 mesh the step A material prepared；
C, steady dissolution agent: by stabilizer and auxiliary material it is dry-mixed after, being placed in warm water dissolves it sufficiently；
D, constant volume: the step E material prepared is added into water constant volume and is stirred evenly；
E, homogeneous: material prepared by step F is not less than 65 DEG C in temperature, and homogeneous is twice under pressure 25MPa-35MPa；
F, sterilization filling.
The preparation method of protein beverage containing beverage stabilizer, it is characterised in that comprise the technical steps that:
A, defibrination: weighing vegetable protein sauce or vegetable protein slurry, is added in warm water after crossing colloid defibrination and crosses 120 meshes；
B, steady dissolution agent: by stabilizer and auxiliary material it is dry-mixed after, being placed in warm water dissolves it sufficiently；
C, mixture: material manufactured in step A, B is mixed when preparing vegetable protein beverage；When preparing composite protein beverage
Cream or dairy products are added in the material of mixing and mix；
D, with sodium bicarbonate solution tune pH value to 7.0-7.5；
E, constant volume: the step D material prepared is added into water constant volume and is stirred evenly；
F, homogeneous: by material prepared by step E under the conditions of temperature is 60 DEG C -70 DEG C, pressure is 25MPa-40MPa homogeneous
Twice；
G, sterilization filling.
Three in beverage stabilizer raw material composition praise glue is made of glucose, mannose, rhamnose and glucuronic acid
Microbial polysaccharide, the Weak Gels of 3 D stereo reticular structure can be formed in the solution, have gelling, emulsibility, thickening property,
The characteristics such as acidproof, high temperature resistant.Additive amount is small when for beverage preparation, and suspending power is strong, and acid is viscous than being greater than 1.5%, with albumen phase
Dissolubility is good, its viscosity and emulsibility can be improved.It is drunk using grain beverage, vegetable protein beverage made of it, compound protein
Two-stage sterilization (or UHT sterilizing) under the conditions of material is 121 DEG C, 15-20 minutes tolerable, and guarantee that beverage is stablized within the shelf-life, three
It praises glue and is individually used cooperatively and can be played very well in cereal beverage, protein beverage, plant beverage, fruit and vegetable juice beverages with emulsifier
Stable suspersion effect, and assign beverage mellow salubrious mouthfeel.Three, which praise glue, has the characteristics that thermal stability and pseudoplastic, is conducive to
It pumps and filling.Not only the requirement of cleaning label is met, but also ensure that the stability of beverage very well, while reducing the labor of worker
Fatigue resistance.
Single hard fatty acids glyceride in beverage stabilizer raw material composition, alias monoglyceride are water-in-oil emulsifier, right
Fat and albumen in beverage play emulsification, and prevent age of starch, to preventing layering, precipitating and gel from having remarkable effect.
According to regulation in " food additives use sanitary standard " (GB2760-2014), single hard fatty acids glyceride can be in varieties of food items
In use as needed, it is applied widely.
Particular technique of the invention is conceived also:
According to the regulation of " beverage general rule " (GB/T10789-2015), protein beverage includes vegetable protein beverage, compound egg
White beverage, milk-contained drink, other protein beverages, applicant is it should be noted that the protein beverage in the present invention preferably includes to plant
Object protein beverage, composite protein beverage.
Preferred technical solution is, the stabilizer be used for when grain beverage stabilizer include following mass fraction original
Material:
Three praise glue 30-50；Glycerin monostearate 50-70.
Preferred technical solution is, the stabilizer be used for when protein beverage stabilizer include following mass fraction raw material:
Three praise glue 5-35；Glycerin monostearate 65-95.
The stabilizer is not less than the 0.15% of grain beverage quality when for grain beverage preparation.More preferably skill
Art scheme is that the stabilizer accounts for the 0.15%-0.3% of grain beverage quality when for grain beverage preparation.
Stabilizer preparation is not less than the 0.15% of protein beverage quality when for protein beverage.More preferably technical side
Case is that the stabilizer accounts for the 0.15%-0.45% of protein beverage quality when for protein beverage preparation.
Applicant is with the following method to the grain beverage of beverage stabilizer and the property of protein beverage in the application present invention
Energy index carries out coherent detection:
1, total dietary fiber measures: referring to " measurement of dietary fiber in food " (GB5009.88-2014).
2, feel pipe evaluation method: referring to " green food vegetable protein beverage " (NY/T 433-2014).
Wherein color, character, estimation of stability be with the following method: resulting beverage is stored 3 in room temperature environment
Month, 6 months, 12 months, after 18 months, take the sample that 50ml is uniformly mixed, be placed in 100ml cleaning beaker, in room temperature condition
Under, detect by an unaided eye color, character and stability at natural bright position.It is required that: bright is consistent, no metachromatism, product
In the uniform milkiness shape of character or suspended shape, homogeneous system is kept without precipitating, bleed, fat floating in 12 hours after shaking up.
3, flavour and smell: smelling its smell, tastes flavour.
4, the determination of fat: referring to " fatty measurement in food " (GB5009.6-2016).
5, protein content determination: referring to " measurement of Protein in Food " (GB5009.5-2016).
The significant technological progress of the substantive distinguishing features of the invention having and acquirement is:
1, the beverage stabilizer in the present invention praises glue using three and single hard fatty acids glyceride composition, composition prepare letter
Single, additive amount is few when preparing for cereals and protein beverage, can be significant under the premise of guaranteeing beverage nutritional ingredient and mouthfeel
Reduce its production cost.
2, using beverage stabilizer preparation cereals of the invention and protein beverage, testing through applicant is confirmed, can be improved
Product mouthfeel, is allowed to that mellow mouthfeel is full, fine and smooth smooth, and flavor keeps good.
3, steady to prepared beverage through applicant using beverage stabilizer preparation cereals of the invention and protein beverage
Determine agent and carry out stability test confirmation, without precipitating, bleed, fat floating phenomenon, product color vivid one in shelf life of products
It causes, system is uniform and stable.
4, testing through applicant confirms, the beverage stabilizer in the present invention is applicable to include wheat, coarse food grain, beans, potato
The raw materials such as the various types of grain class beverage and peanut, soybean, semen sojae atricolor, almond, walnut kernel, coconut of the raw materials such as class, paddy class composition
The various plants protein beverage of composition or the preparation of composite protein beverage.
Specific embodiment
The present invention will be described in detail with reference to embodiments, but not as a limitation of the invention, guarantor of the invention
Shield range is subject to the content of claim record, any equivalent technical elements replacement made according to specification, all without departing from
Protection scope of the present invention.
Embodiment 1
Grain beverage stabilizer, the raw material including following mass fraction:
Three praise glue 30；Glycerin monostearate 70.
Grain beverage containing above stabilizer is made of the raw material of following mass percentage:
Mung bean 3.5%；Glutinous rice 1.0%；Stabilizer 0.15%；Sweetener 0.01%；Edible essence 0.09%；Surplus is
Water.
Sweetener selects xylitol, soyabean oligosaccharides, Sucralose, Aspartame, acesulfame potassium, honey element etc..
The preparation method of grain beverage containing beverage stabilizer, comprises the technical steps that:
A, prefabricated: it is well-done to particle and have roasting fragrance that the non-potato raw material of select is placed in oven for baking, will be baked,
The non-potato raw material being baked is soaked in water to it and is soaked；Potato raw material is cooked with steam；
B, defibrination: water is added to cross the colloid mill defibrination that fineness is not less than 80 mesh the step A material prepared；
C, steady dissolution agent: by stabilizer and auxiliary material it is dry-mixed after, being placed in warm water dissolves it sufficiently；
D, constant volume: the step E material prepared is added into water constant volume and is stirred evenly；
E, homogeneous: material prepared by step F is not less than 65 DEG C in temperature, and homogeneous is twice under pressure 25MPa-35MPa；
F, sterilization filling: by the material after homogeneous in 90 DEG C it is filling in bottle and seal, then in 121 DEG C of sterilizing 15-30
Minute；Or 137 DEG C sterilizing 15 seconds it is filling.
Embodiment 2
The present embodiment the difference from embodiment 1 is that:
Grain beverage stabilizer, the raw material including following mass fraction:
Three praise glue 50；Glycerin monostearate 50.
Grain beverage containing above stabilizer is made of the raw material of following mass percentage:
Red bean 3%；Black rice 2%；Stabilizer 0.3%；Sweetener 6.0%；Edible essence 0.1%；Surplus is water.
The preparation method is the same as that of Example 1 for grain beverage containing grain beverage stabilizer.
Embodiment 3
The present embodiment the difference from embodiment 1 is that:
Grain beverage stabilizer, the raw material including following mass fraction:
Three praise glue 40；Glycerin monostearate 60.
Grain beverage containing above stabilizer is made of the raw material of following mass percentage:
Millet 2.5%；Sweet potato 1.5%；Oat 1%；Stabilizer 0.2%；Sweetener 6.0%；Edible essence 0.01%；It is remaining
Amount is water.
The preparation method is the same as that of Example 1 for grain beverage containing grain beverage stabilizer.
Embodiment 4
The present embodiment the difference from embodiment 1 is that:
Grain beverage stabilizer, the raw material including following mass fraction:
Three praise glue 35；Glycerin monostearate 65.
Grain beverage containing above stabilizer is made of the raw material of following mass percentage:
Semen sojae atricolor 1.2%；Corn 3.0%；Stabilizer 0.18%；Sweetener 6.0%；Edible essence 0.01%；Surplus is water.
The preparation method is the same as that of Example 1 for grain beverage containing grain beverage stabilizer.
Embodiment 5
The present embodiment the difference from embodiment 1 is that:
Grain beverage stabilizer, the raw material including following mass fraction:
Three praise glue 45；Glycerin monostearate 55.
Grain beverage containing above stabilizer is made of the raw material of following mass percentage:
Red bean 3.5%；Sorghum 1.2%；Stabilizer 0.25%；Sweetener 6.0%；Edible essence 0.1%；Surplus is water.
The preparation method is the same as that of Example 1 for grain beverage containing grain beverage stabilizer.
Embodiment 6
Protein beverage stabilizer, the raw material including following mass fraction:
Three praise glue 5；Glycerin monostearate 95.
Protein beverage containing above stabilizer is made of the raw material of following mass percentage:
Peanut butter 5%；Stabilizer 0.15%；Milk powder 1.5%；Sweetener 6.0%；Surplus is water.
The preparation method of protein beverage containing beverage stabilizer, it is characterised in that comprise the technical steps that:
A, defibrination: weighing vegetable protein sauce or vegetable protein slurry, is added in warm water after crossing colloid defibrination and crosses 120 meshes；
B, steady dissolution agent: by stabilizer and auxiliary material it is dry-mixed after, being placed in warm water dissolves it sufficiently；
C, mixture: material manufactured in step A, B is mixed when preparing vegetable protein beverage；When preparing composite protein beverage
Cream or dairy products are added in the material of mixing and mix；
D, with sodium bicarbonate solution tune pH value to 7.0-7.5；
E, constant volume: the step D material prepared is added into water constant volume and is stirred evenly；
F, homogeneous: by material prepared by step E under the conditions of temperature is 60 DEG C -70 DEG C, pressure is 25MPa-40MPa homogeneous
Twice；
G, sterilization filling: by the material after homogeneous in 90 DEG C it is filling in bottle and seal, then in 121 DEG C of sterilizing 15-30
Minute；Or 137 DEG C sterilizing 15 seconds it is filling.
Embodiment 7
The present embodiment and the difference of embodiment 6 are:
Protein beverage stabilizer, the raw material including following mass fraction:
Three praise glue 35；Glycerin monostearate 65.
Protein beverage containing above stabilizer is made of the raw material of following mass percentage:
Walnut cream 5.5%；Stabilizer 0.45%；Sweetener 0.015%；Edible essence 0.1%；Surplus is water.
The preparation method is the same as that of Example 1 for protein beverage containing protein beverage stabilizer.
Embodiment 8
The present embodiment and the difference of embodiment 6 are:
Protein beverage stabilizer, the raw material including following mass fraction:
Three praise glue 18；Glycerin monostearate 82.
Protein beverage containing above stabilizer is made of the raw material of following mass percentage:
Apricot kernel butter 5.5%；Stabilizer 0.35%；Milk powder 1%；Sweetener 0.01%；Surplus is water.
The preparation method is the same as that of Example 1 for protein beverage containing protein beverage stabilizer.
Embodiment 9
The present embodiment and the difference of embodiment 6 are:
Protein beverage stabilizer, the raw material including following mass fraction:
Three praise glue 20；Glycerin monostearate 80.
Protein beverage containing above stabilizer is made of the raw material of following mass percentage:
Coconut albumen juice 6%；Stabilizer 0.4%；Milk powder 1.5%；Sweetener 6.0%, surplus are water.
The preparation method is the same as that of Example 1 for protein beverage containing protein beverage stabilizer.
Embodiment 10
The present embodiment and the difference of embodiment 6 are:
Protein beverage stabilizer, the raw material including following mass fraction:
Three praise glue 15；Glycerin monostearate 85.
Protein beverage containing above stabilizer is made of the raw material of following mass percentage:
Peanut butter 3.5%；Apricot kernel butter 2.5%；Stabilizer 0.3%；Sweetener 6.0%；Surplus is water.
The preparation method is the same as that of Example 1 for protein beverage containing protein beverage stabilizer.
Embodiment 11
The present embodiment and the difference of embodiment 6 are:
Protein beverage stabilizer, the raw material including following mass fraction:
Three praise glue 30；Glycerin monostearate 70.
Protein beverage containing above stabilizer is made of the raw material of following mass percentage:
Peanut butter 3%；Soya-bean milk 2.5%；Stabilizer 0.2%；Sweetener 6.0%；Edible essence 1%；Surplus is water.
The preparation method is the same as that of Example 1 for protein beverage containing protein beverage stabilizer.
Applicant detects the indices of beverage prepared by above-described embodiment, and to 1-5 pairs of embodiment
According to (raw material type and additive amount of control 1-5 is corresponding identical as embodiment 1-5, and stabilizer is that general grain beverage compounding is stablized
Agent (glycerin monostearate, carragheen, xanthan gum, guar gum, sodium citrate), additive amount 0.3%), 6-11 pairs of embodiment
According to (control 6-11 raw material type and additive amount are corresponding identical as embodiment 6-11, and stabilizer is conventional plant protein beverage compounding
Stabilizer (glycerin monostearate, xanthan gum, microcrystalline cellulose), additive amount 0.4%) it is compared, specific comparing result
It is as follows:
Analyses Methods for Sensory Evaluation Results table one embodiment 1-5 and compare grain beverage in 1-5
Illustrate: the cereal beverage of the control 1-5 prepared with conventional stabilizer has the fragrance and flavour of raw material, but real with using
The grain beverage for applying the stabilizer preparation of a 1-5 is thin out compared to fragrance, there is the phenomenon that slightly eking out a living.
Two embodiment 1-5 of table with compare the color of grain beverage in 1-5, character, Detection of Stability result
Illustrate: the grain beverage of the control 1-5 prepared with conventional stabilizer is stablized in 3-6 months, only compares 3 and is
Stablize in 12 months, remaining is severe delamination and gelatin phenomenon occur within 12 months in addition to control 3, and albumen sinks, on fat
Floating, also there is non-uniform phenomenon in color, and the grain beverage for using the stabilizer of embodiment 1-5 to prepare is stored 18 months, drink
Expect that stability is good, no precipitating, it is fat-free float, without gelatin phenomenon, be uniform liquid, structural state is fine and smooth, modest viscosity, face
Color uniformity.
Dietary fiber content measurement result table three embodiment 1-5 and compare grain beverage in 1-5
| Total dietary fiber (g/100g) | |
| The grain beverage prepared using stabilizer in embodiment 1 | 0.231 |
| The grain beverage prepared using stabilizer in embodiment 2 | 0.202 |
| The grain beverage prepared using stabilizer in embodiment 3 | 0.214 |
| The grain beverage prepared using stabilizer in embodiment 4 | 0.272 |
| The grain beverage prepared using stabilizer in embodiment 5 | 0.192 |
| Control 1 | 0.228 |
| Control 2 | 0.204 |
| Control 3 | 0.203 |
| Control 4 | 0.272 |
| Control 5 | 0.194 |
Illustrate: the grain beverage prepared with embodiment 1-5 stabilizer is compareed in 1-5 with use with conventional stabilizer preparation
The total dietary fiber of grain beverage is close and meets national standard.
Protein beverage Analyses Methods for Sensory Evaluation Results table four embodiment 6-11 and compare 6-11
Illustrate: control 6-11 has the fragrance and flavour of raw material using the protein beverage of conventional stabilizer preparation, but with implementation
The protein beverage of stabilizer preparation is thin out compared to fragrance in example 6-11, sense of eking out a living.
Five embodiment 6-11 of table with compare in 6-11 middle protein beverage color, character, Detection of Stability result
Illustrate: control 6-11 is stablized in 3-6 months using the protein beverage of conventional stabilizer preparation, is occurred within 12 months
Severe delamination phenomenon, albumen sink, and non-uniform phenomenon also occurs in fat floating, color；And use the stabilizer of embodiment 6-11
The protein beverage of preparation is stored 18 months, and beverage is stablized, no precipitating, it is fat-free float, without gelatin phenomenon, be uniform liquid,
Structural state is fine and smooth, modest viscosity, color uniformity.
Six embodiment 6-11 of table with compare the protein of protein beverage and determination of fat result in 6-11
Illustrate: in the protein beverage prepared with the stabilizer of embodiment 6-11 protein content and fat content with compareing 6-
11 is close using the protein content and fat content of the protein beverage of conventional stabilizer preparation.
By above-mentioned testing result it is found that using the beverage stabilizer in the present invention for grain beverage and protein beverage
Preparation, prepared beverage meet existing national standard and close with compareing in protein, fat, total dietary fiber index,
Meet existing national standard in the sense organs class index such as color, character, stability and better than control.
Claims (12)
1. beverage stabilizer, it is characterised in that the raw material including following mass fraction:
Three praise glue 5-50；Glycerin monostearate 50-95；
The beverage is grain beverage and protein beverage.
2. beverage stabilizer according to claim 1, it is characterised in that protein beverage includes vegetable protein beverage, compound egg
White beverage.
3. beverage stabilizer according to claim 1, it is characterised in that when the stabilizer is used for grain beverage stabilizer
Raw material including following mass fraction:
Three praise glue 30-50；Glycerin monostearate 50-70.
4. beverage stabilizer according to claim 1, it is characterised in that the stabilizer is used to wrap when protein beverage stabilizer
Include the raw material of following mass fraction:
Three praise glue 5-35；Glycerin monostearate 65-95.
5. application of the beverage stabilizer according to claim 1 or 3 in grain beverage preparation.
6. application of the beverage stabilizer according to claim 1,2 or 4 in protein beverage preparation.
7. application of the beverage stabilizer according to claim 5 in grain beverage preparation, it is characterised in that be used for paddy
The stabilizer is not less than the 0.15% of grain beverage quality when prepared by species beverage.
8. application of the beverage stabilizer according to claim 7 in grain beverage preparation, it is characterised in that be used for paddy
The stabilizer accounts for the 0.15%-0.3% of grain beverage quality when prepared by species beverage.
9. application of the beverage stabilizer according to claim 6 in protein beverage preparation, it is characterised in that be used for albumen
Stabilizer preparation is not less than the 0.15% of protein beverage quality when beverage.
10. application of the beverage stabilizer according to claim 9 in protein beverage preparation, it is characterised in that be used for albumen
The stabilizer accounts for the 0.15%-0.45% of protein beverage quality when prepared by beverage.
11. the preparation method of the grain beverage containing beverage stabilizer as claimed in claim 1 or 3, it is characterised in that packet
Include following processing step:
A, prefabricated: it is well-done to particle and have roasting fragrance that the non-potato raw material of select being placed in oven for baking, will be baked, will bake
The non-potato raw material made, which is soaked in water to it, to be soaked；Potato raw material is cooked with steam；
B, defibrination: water is added to cross the colloid mill defibrination that fineness is not less than 80 mesh the step A material prepared；
C, steady dissolution agent: by stabilizer and auxiliary material it is dry-mixed after, being placed in warm water dissolves it sufficiently；
D, constant volume: the step E material prepared is added into water constant volume and is stirred evenly；
E, homogeneous: material prepared by step F is not less than 65 DEG C in temperature, and homogeneous is twice under pressure 25MPa-35MPa；
F, sterilization filling.
12. the preparation method of the protein beverage containing the beverage stabilizer as described in claim 1,2 or 4, it is characterised in that packet
Include following processing step:
A, defibrination: weighing vegetable protein sauce or vegetable protein slurry, is added in warm water after crossing colloid defibrination and crosses 120 meshes；
B, steady dissolution agent: by stabilizer and auxiliary material it is dry-mixed after, being placed in warm water dissolves it sufficiently；
C, mixture: material manufactured in step A, B is mixed when preparing vegetable protein beverage；Mixed when preparing composite protein beverage
Cream or dairy products are added in even material and mix；
D, with sodium bicarbonate solution tune pH value to 7.0-7.5；
E, constant volume: the step D material prepared is added into water constant volume and is stirred evenly；
F, homogeneous: by material prepared by step E under the conditions of temperature is 60 DEG C -70 DEG C, pressure is 25MPa-40MPa homogeneous two
It is secondary；
G, sterilization filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910452291.0A CN110122726B (en) | 2019-05-28 | 2019-05-28 | Application of beverage stabilizer in preparation of cereals and protein beverages and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910452291.0A CN110122726B (en) | 2019-05-28 | 2019-05-28 | Application of beverage stabilizer in preparation of cereals and protein beverages and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110122726A true CN110122726A (en) | 2019-08-16 |
| CN110122726B CN110122726B (en) | 2022-07-01 |
Family
ID=67582436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910452291.0A Active CN110122726B (en) | 2019-05-28 | 2019-05-28 | Application of beverage stabilizer in preparation of cereals and protein beverages and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110122726B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463770A (en) * | 2019-09-17 | 2019-11-19 | 天津农学院 | It is a kind of for the stabilizer of vegetable protein beverage, application and vegetable protein beverage |
| CN113995044A (en) * | 2021-10-08 | 2022-02-01 | 河北沣川生物科技有限公司 | Ice cream stabilizer and using method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828746A (en) * | 2010-05-19 | 2010-09-15 | 厦门欧凯科技有限公司 | Food additives for grain beverage |
| CN108719730A (en) * | 2018-06-07 | 2018-11-02 | 天津农学院 | Three suspension stabilizers and suspending beverage praised application of the glue in suspension stabilizer, be used to prepare suspending beverage |
| CN109645132A (en) * | 2019-01-09 | 2019-04-19 | 河北鑫合生物化工有限公司 | A kind of milky cocoa and preparation method thereof for praising glue based on three |
-
2019
- 2019-05-28 CN CN201910452291.0A patent/CN110122726B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828746A (en) * | 2010-05-19 | 2010-09-15 | 厦门欧凯科技有限公司 | Food additives for grain beverage |
| CN108719730A (en) * | 2018-06-07 | 2018-11-02 | 天津农学院 | Three suspension stabilizers and suspending beverage praised application of the glue in suspension stabilizer, be used to prepare suspending beverage |
| CN109645132A (en) * | 2019-01-09 | 2019-04-19 | 河北鑫合生物化工有限公司 | A kind of milky cocoa and preparation method thereof for praising glue based on three |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463770A (en) * | 2019-09-17 | 2019-11-19 | 天津农学院 | It is a kind of for the stabilizer of vegetable protein beverage, application and vegetable protein beverage |
| CN113995044A (en) * | 2021-10-08 | 2022-02-01 | 河北沣川生物科技有限公司 | Ice cream stabilizer and using method thereof |
| CN113995044B (en) * | 2021-10-08 | 2023-11-14 | 河北沣川生物科技有限公司 | Ice cream stabilizer and use method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110122726B (en) | 2022-07-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| He et al. | Aquafaba, a new plant-based rheological additive for food applications | |
| CN101925305B (en) | Shelf stable liquid whitener and process of making thereof | |
| CN107666831A (en) | Salt cheese production with modified starch | |
| CN106579318A (en) | Long-shelf-life baking-resistant eggless salad sauce and preparation method and application thereof | |
| US20120148722A1 (en) | Acidic oil-in-water type emulsified seasoning and the method for manufacturing the same, and salad comprising the acidic oil-in-water type emulsified seasoning | |
| KR20100034752A (en) | Novel functional food product containing a specific fibre mixtue | |
| KR20140097596A (en) | Fillings | |
| CN104855790A (en) | Oat electuary and manufacturing method therefor | |
| Bangar | Effects of oat beta glucan on the stability and textural properties of beta glucan fortified milk beverage | |
| TW201507626A (en) | Food products prepared with soluble whole grain oat flour | |
| CN109414046A (en) | The composition and method of starch including hydrolysis | |
| CN110122726A (en) | Application and its preparation of the beverage stabilizer in cereals and protein beverage preparation | |
| CN111165790A (en) | High-protein low-fat mayonnaise and preparation method thereof | |
| CN106954796A (en) | A kind of cereal egg milk pudding and preparation method thereof | |
| Alqahtani et al. | Consistency of UHT beverages enriched with insoluble fibre during storage | |
| JP2023056016A (en) | Thermally inhibited waxy cassava starch | |
| Jahromi et al. | Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose | |
| ALVAREZ et al. | Texture of extra virgin olive oil‐enriched mashed potatoes: Sensory, instrumental and structural relationships | |
| DK1816920T3 (en) | Fiber composition in liquid form. | |
| EP3200616B1 (en) | Oil-in-water emulsion containing first flour and second flour high in amylopectin | |
| CN109996447A (en) | Starch adjusting material for food composition | |
| CN109640696A (en) | Loosening modifying agent containing starch food | |
| US20200308311A1 (en) | Method of preparing a heat-modified starch | |
| Canet et al. | Formulation development of a new chickpea gel using response surface methodology and instrumental and sensory data | |
| JP6762100B2 (en) | Emulsion stabilizer and food and drink using the emulsion stabilizer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |