CN116369452A - Inflatable plant protein beverage composite food glue, preparation method and application thereof - Google Patents
Inflatable plant protein beverage composite food glue, preparation method and application thereof Download PDFInfo
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- CN116369452A CN116369452A CN202211581587.0A CN202211581587A CN116369452A CN 116369452 A CN116369452 A CN 116369452A CN 202211581587 A CN202211581587 A CN 202211581587A CN 116369452 A CN116369452 A CN 116369452A
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- shearing
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- 235000013305 food Nutrition 0.000 title claims abstract description 76
- 239000002131 composite material Substances 0.000 title claims abstract description 66
- 235000013361 beverage Nutrition 0.000 title claims abstract description 62
- 108010064851 Plant Proteins Proteins 0.000 title claims abstract description 53
- 235000021118 plant-derived protein Nutrition 0.000 title claims abstract description 53
- 239000003292 glue Substances 0.000 title claims description 13
- 238000002360 preparation method Methods 0.000 title abstract description 18
- 239000001879 Curdlan Substances 0.000 claims abstract description 60
- 229920002558 Curdlan Polymers 0.000 claims abstract description 60
- 235000019316 curdlan Nutrition 0.000 claims abstract description 60
- 229940078035 curdlan Drugs 0.000 claims abstract description 60
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 58
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 58
- 239000000216 gellan gum Substances 0.000 claims abstract description 58
- 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 claims abstract description 57
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 47
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 39
- 235000021568 protein beverage Nutrition 0.000 claims abstract description 37
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 36
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000010008 shearing Methods 0.000 claims description 119
- 239000011259 mixed solution Substances 0.000 claims description 44
- 235000002639 sodium chloride Nutrition 0.000 claims description 33
- 239000012752 auxiliary agent Chemical class 0.000 claims description 25
- 125000002252 acyl group Chemical group 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 14
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 12
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 12
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 239000001506 calcium phosphate Substances 0.000 claims description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 2
- 235000011010 calcium phosphates Nutrition 0.000 claims description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 235000011164 potassium chloride Nutrition 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 abstract description 15
- 238000012545 processing Methods 0.000 abstract description 13
- 230000008569 process Effects 0.000 abstract description 9
- 239000000084 colloidal system Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 3
- 239000000853 adhesive Substances 0.000 abstract description 3
- 230000001070 adhesive effect Effects 0.000 abstract description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 229920000591 gum Polymers 0.000 description 44
- 239000000499 gel Substances 0.000 description 22
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 20
- 238000004090 dissolution Methods 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 16
- 230000036571 hydration Effects 0.000 description 14
- 238000006703 hydration reaction Methods 0.000 description 14
- 239000000047 product Substances 0.000 description 14
- 235000017557 sodium bicarbonate Nutrition 0.000 description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 10
- 239000000725 suspension Substances 0.000 description 10
- 239000002994 raw material Substances 0.000 description 9
- 239000002244 precipitate Substances 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000013049 sediment Substances 0.000 description 5
- -1 acyl curdlan Chemical compound 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 230000002776 aggregation Effects 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 230000002441 reversible effect Effects 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/54—Mixing with gases
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of food additives, and discloses an inflatable plant protein beverage composite food adhesive, a preparation method and application thereof, wherein the inflatable plant protein beverage composite food adhesive comprises the following components in parts by weight: 10-35 parts of gellan gum, 8-20 parts of curdlan, 5-30 parts of sodium carboxymethylcellulose and 1-5 parts of auxiliary salt; the composite food gum has better acid resistance and hot processing tolerance; the compound food gum can effectively solve the problem of sinking of particles in the processing and storage processes of the aerated vegetable protein beverage, can remarkably improve the overall stability of the product, has good taste, and greatly improves the sense and quality of the product; the compound food gum is characterized in that curdlan, gellan gum and carboxymethyl cellulose are prepared into a gel carrier which can protect the stability of plant protein and suspend the plant protein in beverage liquid, so that the loss of other hydrophilic colloids in the hot processing process is compensated, and the stability of a gel system is ensured.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to an inflatable plant protein beverage composite food gum, a preparation method and application thereof.
Background
Vegetable proteins are derived from plants, and have the characteristics of no cholesterol or lactose, low fat content and low energy compared with animal proteins, and in recent years, due to the continuous improvement of living standard, consumers have many health problems such as hypertension, hyperlipidemia, arteriosclerosis and the like after taking a large amount of animal proteins, so vegetable protein foods are pursued by the vast consumers in order to improve dietary structures. The aerated vegetable protein beverage is also popular with consumers, is a carbonated beverage taking vegetable protein as a raw material, has double tastes of soft and soft milk products and fresh bubbles, and is beneficial to health.
Because the carbonated vegetable protein beverage contains carbonic acid, the pH value of the carbonated vegetable protein beverage is usually between 5.1 and 5.5, the protein is agglomerated and precipitated at the pH value close to the isoelectric point of the vegetable protein, and the sensory and quality of the product are seriously affected, so that in order to solve the problems, a plurality of problems that the conventional hydrophilic colloid still has weak acting force and cannot normally exert efficacy, poor production processing tolerance, easy damage to suspension force caused by heat sterilization and the like, such as aggregation, precipitation and even layering of microcrystalline cellulose at the pH value of 5.1 to 5.5, protein protective colloid such as pectin, soybean polysaccharide, propylene glycol alginate and the like cannot react with negatively charged protein and has no positive effect, and guar gum, agar and the like are seriously degraded by acid after being heated at the pH value of 5.1 to 5.5, so that the effect is lost, and in order to solve the problems that the vegetable protein in the carbonated vegetable protein beverage is easy to aggregate and precipitate and a protein stabilizing system is difficult to construct, a new aerated vegetable protein beverage compound food gum needs to be provided.
Disclosure of Invention
In order to solve the problems that vegetable proteins in an inflatable vegetable protein beverage are easy to aggregate and precipitate and a protein stabilizing system is difficult to construct in the prior art, the application provides an inflatable vegetable protein beverage composite food gum, a preparation method and application thereof. The inflatable plant protein beverage composite food gum can effectively solve the problem of sinking of particles in the processing and storage processes of inflatable plant protein beverages, can remarkably improve the overall stability of the products, and improves the taste and quality of the products. The aerated vegetable protein beverage composite food gum is prepared by proper dissolution temperature and mixing proportion.
The specific technical scheme of the invention is as follows:
the inflatable plant protein beverage composite food adhesive comprises the following components in parts by weight:
10 to 35 parts of gellan gum,
8-20 parts of curdlan,
5 to 30 parts of sodium carboxymethyl cellulose,
1-5 parts of auxiliary salt.
The application provides an inflatable plant protein beverage composite food gum, which comprises gellan gum, curdlan gum, sodium carboxymethylcellulose and auxiliary salt, wherein the gellan gum is high acyl curdlan, the high acyl curdlan and the curdlan are excellent microbial gums, and the high acyl curdlan has the characteristics of good flavor release, wider pH value range stability, capability of forming thermally reversible gel under cold and hot conditions, and can endow foods with pleasant texture and taste due to weak ion sensitivity. The curdlan has unique heat sterilization processing tolerance, and can form heat reversible gel in a 55-65 ℃ suspension, the high acyl gellan gum and the curdlan are adopted to construct a suspension system, the suspension system can provide a suspension carrier for vegetable proteins, so that the vegetable proteins are suspended in beverage liquid without generating precipitation, and in addition, the damage and loss of the heat sterilization gellan gum in the beverage processing process are resisted through compounding of the high acyl gellan gum and the curdlan, so that the storage stability of the shelf life of a beverage product is ensured. Sodium carboxymethyl cellulose is also added in the application, the sodium carboxymethyl cellulose can form a composite structure with protein to protect plant protein and improve stability, the protein is effectively prevented from agglomerating and settling in a carbonic acid environment, sodium carboxymethyl cellulose can be uniformly dispersed in a suspension carrier formed by high acyl gellan gum and curdlan, the three forms a suspending composite gel, and in addition, auxiliary agent salt is also added in the composite food gum, and the auxiliary agent salt can improve gel characteristics.
Preferably, the gellan gum is a high acyl gellan gum.
Preferably, the auxiliary salt is selected from one or more of sodium chloride, potassium chloride, sodium bicarbonate, sodium pyrophosphate, calcium phosphate, sodium tripolyphosphate, sodium hexametaphosphate and dipotassium hydrogen phosphate.
A preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding gellan gum into pure water, shearing and dissolving to prepare mixed solution A, wherein the shearing temperature is 75-80 ℃;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1), and shearing and dispersing to prepare mixed solution B; the shearing temperature is 55-65 ℃;
(3) And (3) mixing sodium carboxymethylcellulose and auxiliary agent salt, adding the mixture into the mixed solution B prepared in the step (2), and shearing and uniformly mixing to prepare the inflatable vegetable protein beverage composite food gum.
The preparation method comprises the steps of fully dissolving and hydrating gellan gum, uniformly dispersing the curdlan in a thoroughly hydrated gellan gum solution to form composite gellan gum/curdlan composite thermoreversible gel, and adding sodium carboxymethyl cellulose and auxiliary agent salt into the gellan gum/curdlan composite thermoreversible gel to form the curdlan/sodium carboxymethyl cellulose composite food gum.
The shearing and mixing temperature and the shearing and mixing time adopted in the three steps have strict operation conditions, and the effect of the prepared composite food gum cannot reach the expected effect if the conditions are exceeded or not reached. In the first step, the high acyl gellan gum is insoluble in cold water, and can be completely hydrated only by shearing and dissolving in pure water at 75-80 ℃ for more than 10min, so that the completely hydrated high acyl gellan gum can form an optimal synergistic effect with the subsequent curdlan, and the optimal suspension stability is provided for the product. In the second step, the curdlan is also insoluble in cold water, and can form a thermoreversible gel only at 55-65 ℃, so that the curdlan is required to be sheared and dissolved in the high-acyl gellan gum completely hydrated at 55-65 ℃ to fully compound the curdlan with the high-acyl gellan gum, if the dissolution temperature is low, the curdlan cannot form gel, the curdlan powder temporarily dispersed in the gellan gum solution is extremely easy to sink to the bottom of the solution, and finally, the curdlan has no suspension effect on the product and brings negative hidden trouble; if the dissolution temperature exceeds 65 ℃, the gel can form thermally irreversible gel, the gel blocks cannot be ensured to be uniform in the process of mixing with other ingredients of the product, and finally, the gel blocks can be in the form of gel blocks to bring new stability problems; only the curdlan is formed into the thermoreversible gel at a proper temperature and uniformly dispersed in the gellan gum solution, the composite colloid solution can be ensured to be uniform and stable under the action of no external force, and simultaneously, the curdlan is uniformly and stably mixed with other components of the product, so that the efficient suspension effect is provided. And thirdly, adding sodium carboxymethyl cellulose and auxiliary agent salt into the gellan gum/curdlan composite thermoreversible gel to finally prepare the inflatable plant protein beverage composite food gum.
Preferably, the shearing time in the step (1) is 10 to 15min, and the shearing speed is 2500 to 3500rpm.
Preferably, the shearing time in the step (2) is 5 to 10min, and the shearing speed is 2500 to 3500rpm.
Preferably, the shearing time in the step (3) is 10 to 20 minutes, and the shearing speed is 2500 to 3500rpm.
The application of the aerated vegetable protein beverage composite food gum is that the aerated vegetable protein beverage is prepared by using the aerated vegetable protein beverage composite food gum.
The application also provides application of the inflatable plant protein beverage composite food gum in preparation of inflatable plant protein beverages.
Preferably, the content of the aerated vegetable protein beverage composite food gum is 0.12-0.25%.
Compared with the prior art, the application has the following technical effects:
(1) The composite food gum provided by the application has good acid resistance and thermal processing tolerance, and can meet the processing requirements no matter two cans or PET type inflatable vegetable protein beverage;
(2) The composite food gum provided by the application can effectively solve the problem of sinking of particles in the processing and storage processes of the aerated vegetable protein beverage, can remarkably improve the overall stability of the product, has good taste, and greatly improves the sense and quality of the product;
(3) The composite food gum provided by the application has the advantages that the curdlan, the gellan gum and the carboxymethyl cellulose are prepared into the gel carrier which can protect the stability of the plant protein and simultaneously suspend the plant protein in the beverage liquid, so that the loss of other hydrophilic colloids in the hot processing process is compensated, and the stability of a gel system is ensured.
Detailed Description
The invention is further described below with reference to examples.
The raw materials and equipment used in the application are common raw materials and equipment in the field unless specified otherwise; the methods used in the present invention are conventional in the art unless otherwise specified.
The raw materials used in the following examples and comparative examples were all commercially available, high acyl gellan gum (Sbi Kagaku commercial Co., ltd.) and curdlan (Hebei Xin He Biochemical Co., ltd.) and sodium carboxymethyl cellulose (Zhejiang Sanhe food technologies Co., ltd.).
Example 1:
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 10 parts of gellan gum, 8 parts of curdlan, 5 parts of sodium carboxymethylcellulose and 1-5 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the high acyl gellan gum powder into pure water at 75 ℃, and carrying out high-speed shearing and dissolution and hydration to obtain a mixed solution A, wherein the shearing time is 10min, and the shearing speed is 2500rpm;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1) at 55 ℃, and shearing and dispersing uniformly at a high speed to obtain mixed solution B, wherein the shearing time is 5min, and the shearing speed is 2500rpm;
(3) Slowly adding sodium carboxymethylcellulose and auxiliary agent salt (sodium hexametaphosphate and sodium bicarbonate in a mass ratio of 1:1) into the mixed solution B prepared in the step (2) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 10min, and the shearing speed is 2500rpm.
Example 2:
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 25 parts of gellan gum, 15 parts of curdlan, 25 parts of sodium carboxymethylcellulose and 4 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the high acyl gellan gum powder into pure water at 77 ℃, and carrying out high-speed shearing and dissolution and hydration to obtain a mixed solution A, wherein the shearing time is 13min, and the shearing speed is 3000rpm;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1) at 60 ℃, and uniformly shearing and dispersing at a high speed to obtain a mixed solution B, wherein the shearing time is 8min, and the shearing speed is 3000rpm;
(3) And (3) slowly adding sodium carboxymethylcellulose and auxiliary agent salt (the mass ratio of sodium hexametaphosphate to sodium bicarbonate is 1:1) into the mixed solution B prepared in the step (2) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 17min, and the shearing speed is 3000rpm.
Example 3:
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 35 parts of gellan gum, 20 parts of curdlan, 30 parts of sodium carboxymethylcellulose and 5 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the high acyl gellan gum powder into pure water at 80 ℃, and carrying out high-speed shearing and dissolution and hydration to obtain a mixed solution A, wherein the shearing time is 15min, and the shearing speed is 3500rpm;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1) at 65 ℃, and uniformly shearing and dispersing at a high speed to obtain mixed solution B, wherein the shearing time is 10min, and the shearing speed is 3500rpm;
(3) Slowly adding sodium carboxymethylcellulose and auxiliary agent salt (sodium hexametaphosphate and sodium bicarbonate in a mass ratio of 1:1) into the mixed solution B prepared in the step (2) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 20min, and the shearing speed is 3500rpm.
Comparative example 1: (gellan gum hydration temperature is too high)
In comparison with example 2, the temperature in step (1) was 90℃and the other conditions were the same as in example 2;
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 25 parts of gellan gum, 15 parts of curdlan, 25 parts of sodium carboxymethylcellulose and 4 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the high acyl gellan gum powder into pure water at 90 ℃, and carrying out high-speed shearing and dissolution and hydration to obtain a mixed solution A, wherein the shearing time is 13min, and the shearing speed is 3000rpm;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1) at 60 ℃, and uniformly shearing and dispersing at a high speed to obtain a mixed solution B, wherein the shearing time is 8min, and the shearing speed is 3000rpm;
(3) And (3) slowly adding sodium carboxymethylcellulose and auxiliary agent salt (the mass ratio of sodium hexametaphosphate to sodium bicarbonate is 1:1) into the mixed solution B prepared in the step (2) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 17min, and the shearing speed is 3000rpm.
Comparative example 2: (gellan gum hydration temperature is too low)
In comparison with example 2, the temperature in step (1) was 60℃and the other conditions were the same as in example 2;
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 25 parts of gellan gum, 15 parts of curdlan, 25 parts of sodium carboxymethylcellulose and 4 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the high acyl gellan gum powder into pure water at 60 ℃, and carrying out high-speed shearing and dissolution and hydration to obtain a mixed solution A, wherein the shearing time is 13min, and the shearing speed is 3000rpm;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1) at 60 ℃, and uniformly shearing and dispersing at a high speed to obtain a mixed solution B, wherein the shearing time is 8min, and the shearing speed is 3000rpm;
(3) And (3) slowly adding sodium carboxymethylcellulose and auxiliary agent salt (the mass ratio of sodium hexametaphosphate to sodium bicarbonate is 1:1) into the mixed solution B prepared in the step (2) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 17min, and the shearing speed is 3000rpm.
Comparative example 3: (the dissolution temperature of the curdlan is too low)
In comparison with example 2, the temperature in step (2) was 40℃and the other conditions were the same as in example 2;
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 25 parts of gellan gum, 15 parts of curdlan, 25 parts of sodium carboxymethylcellulose and 4 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the high acyl gellan gum powder into pure water at 77 ℃, and carrying out high-speed shearing and dissolution and hydration to obtain a mixed solution A, wherein the shearing time is 13min, and the shearing speed is 3000rpm;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1) at 40 ℃, and shearing and dispersing uniformly at a high speed to obtain mixed solution B, wherein the shearing time is 8min, and the shearing speed is 3000rpm;
(3) And (3) slowly adding sodium carboxymethylcellulose and auxiliary agent salt (the mass ratio of sodium hexametaphosphate to sodium bicarbonate is 1:1) into the mixed solution B prepared in the step (2) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 17min, and the shearing speed is 3000rpm.
Comparative example 4: (the dissolution temperature of the curdlan is too high)
In comparison with example 2, the temperature in step (2) was 70℃and the other conditions were the same as in example 2;
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 25 parts of gellan gum, 15 parts of curdlan, 25 parts of sodium carboxymethylcellulose and 4 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the high acyl gellan gum powder into pure water at 77 ℃, and carrying out high-speed shearing and dissolution and hydration to obtain a mixed solution A, wherein the shearing time is 13min, and the shearing speed is 3000rpm;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1) at 70 ℃, and shearing and dispersing uniformly at a high speed to obtain mixed solution B, wherein the shearing time is 8min, and the shearing speed is 3000rpm;
(3) And (3) slowly adding sodium carboxymethylcellulose and auxiliary agent salt (the mass ratio of sodium hexametaphosphate to sodium bicarbonate is 1:1) into the mixed solution B prepared in the step (2) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 17min, and the shearing speed is 3000rpm.
Comparative example 5: (without addition of high acyl gellan gum)
Compared with the example 2, the high acyl gellan gum is not adopted in the raw materials, and the other conditions are the same as the example 2;
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 0 part of gellan gum, 15 parts of curdlan, 25 parts of sodium carboxymethylcellulose and 4 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the curdlan powder into pure water at 60 ℃, and shearing and dispersing at high speed uniformly to obtain a mixed solution A, wherein the shearing time is 8min, and the shearing speed is 3000rpm;
(2) And (3) slowly adding sodium carboxymethylcellulose and auxiliary agent salt (the mass ratio of sodium hexametaphosphate to sodium bicarbonate is 1:1) into the mixed solution A prepared in the step (1) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 17min, and the shearing speed is 3000rpm.
Comparative example 6: (without addition of curdlan)
Compared with example 2, the raw materials do not adopt the curdlan, and the rest conditions are the same as those of example 2;
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 25 parts of gellan gum, 0 part of curdlan, 25 parts of sodium carboxymethylcellulose and 4 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the high acyl gellan gum powder into pure water at 77 ℃, and carrying out high-speed shearing and dissolution and hydration to obtain a mixed solution A, wherein the shearing time is 13min, and the shearing speed is 3000rpm;
(2) And (3) slowly adding sodium carboxymethylcellulose and auxiliary agent salt (the mass ratio of sodium hexametaphosphate to sodium bicarbonate is 1:1) into the mixed solution A prepared in the step (1) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 17min, and the shearing speed is 3000rpm.
Comparative example 7: (without adding sodium carboxymethylcellulose)
Compared with example 2, sodium carboxymethylcellulose is not used as the raw material, and the other conditions are the same as example 2;
the inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight: 25 parts of gellan gum, 15 parts of curdlan, 0 part of sodium carboxymethylcellulose and 4 parts of auxiliary agent salt;
a preparation method of an inflatable plant protein beverage composite food gum comprises the following steps:
(1) Adding the high acyl gellan gum powder into pure water at 77 ℃, and carrying out high-speed shearing and dissolution and hydration to obtain a mixed solution A, wherein the shearing time is 13min, and the shearing speed is 3000rpm;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1) at 60 ℃, and uniformly shearing and dispersing at a high speed to obtain a mixed solution B, wherein the shearing time is 8min, and the shearing speed is 3000rpm;
(3) And (3) slowly adding auxiliary salt (sodium hexametaphosphate and sodium bicarbonate in a mass ratio of 1:1) into the mixed solution B prepared in the step (2) under a high-speed shearing state, and uniformly mixing under the high-speed shearing state to prepare the inflatable plant protein beverage compound food gum, wherein the shearing time is 17min, and the shearing speed is 3000rpm.
The aerated vegetable protein beverages prepared in examples 1 to 3 and comparative examples 1 to 7 were used as raw materials to prepare aerated vegetable protein beverages (other raw materials also include oat flour, amylase, sodium caseinate, vegetable oil and food emulsifier), wherein the aerated vegetable protein beverage composite food gum accounts for 0.25% of the aerated vegetable protein beverage, sensory tests were performed on the precipitate suspensions of the prepared aerated vegetable protein beverages, and the sensory test scoring criteria (no precipitate 5min, slightly precipitate 4 min, 3min more precipitate, 2 min more precipitate and layering, 1 min more precipitate, layering and macroscopic massive gel) were recorded and stored for 10 days, 3 months and 9 months, respectively, and the results are shown in table 1.
Table 1 table of the organoleptic scores of aerated vegetable protein beverages
The above experiment results show that, when the beverage has a shelf life of 10 days, there is no sediment in the beverages of examples 1 to 3, the beverage of comparative example 1 (with too high gellan gum hydration temperature) has a little sediment, the beverage of comparative example 2 (with too low gellan gum hydration temperature) has more sediment and is layered, the beverage of comparative example 3 (with too low curdlan dissolution temperature) has a little sediment, the beverage of comparative example 4 (with too high curdlan dissolution temperature) has more sediment, is layered and has macroscopic blocky gel, and from the above results, the hydration temperature of the gellan gum and the dissolution temperature of the curdlan have a very significant influence on the finally produced composite food gum, and the technical effect protected by the present application can be achieved by operating strictly according to the operating conditions provided by the present application; the beverages of comparative example 5 (without addition of high acyl gellan gum), comparative example 6 (without addition of curdlan) and comparative example 7 (without addition of sodium carboxymethyl cellulose) are more precipitated and layered, which indicates that the use of high acyl gellan gum, curdlan and sodium carboxymethyl cellulose alone cannot solve the problem of aggregation precipitation of vegetable proteins, and only when the three are synergistic, the aggregation precipitation of vegetable proteins can be effectively prevented; in addition, the shelf life of the aerated vegetable protein beverage is usually 9 months, and sensory test records of 10 days, 3 months and 9 months on the beverages prepared in examples 1-3 show that the provided gel system of the aerated vegetable protein beverage composite food gum has better stability during the effective period of the beverage, and the beverage is slightly precipitated at the 9 th month, so that the quality of the product meets the standard. Experimental results of the inflatable plant protein beverage compound food gum provided by the application show that the problem of sinking of particles in the processing and storage processes of the inflatable plant protein beverage can be effectively solved, the overall stability of the product can be remarkably improved, the taste is good, the sense organs and the quality of the product are greatly improved, meanwhile, the curdlan, gellan gum and carboxymethyl cellulose are prepared into a gel carrier which can protect the stability of plant protein and enable the plant protein to be suspended in beverage liquid, the loss of other hydrophilic colloids in the hot processing process is compensated, and the stability of a gel system is ensured.
The foregoing description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and any simple modification, variation and equivalent transformation of the above embodiment according to the technical substance of the present invention still fall within the scope of the technical solution of the present invention.
Claims (9)
1. The inflatable plant protein beverage composite food glue is characterized by comprising the following components in parts by weight:
10-35 parts of gellan gum,
8-20 parts of curdlan,
5-30 parts of sodium carboxymethylcellulose,
1-5 parts of auxiliary salt.
2. The aerated vegetable protein beverage composite food gum of claim 1, wherein the gellan gum is a high acyl gellan gum.
3. The aerated vegetable protein beverage composite food gum of claim 1, wherein the auxiliary salt is selected from one or more of sodium chloride, potassium chloride, sodium bicarbonate, sodium pyrophosphate, calcium phosphate, sodium tripolyphosphate, sodium hexametaphosphate, and dipotassium hydrogen phosphate.
4. A method for preparing the aerated vegetable protein beverage composite food gum according to any one of claims 1-3, comprising the following steps:
(1) Adding gellan gum into pure water, and shearing and dissolving to prepare a mixed solution A, wherein the shearing temperature is 75-80 ℃;
(2) Adding the curdlan powder into the mixed solution A prepared in the step (1), and shearing and dispersing to prepare mixed solution B; the shearing temperature is 55-65 ℃;
(3) And (3) mixing sodium carboxymethylcellulose and auxiliary agent salt, adding the mixture into the mixed solution B prepared in the step (2), and shearing and uniformly mixing to prepare the inflatable vegetable protein beverage composite food gum.
5. The method for preparing an aerated vegetable protein beverage composite food gum according to claim 4, wherein the shearing time in the step (1) is 10-15 min, and the shearing speed is 2500-3500 rpm.
6. The method for preparing an aerated vegetable protein beverage composite food gum according to claim 4, wherein the shearing time in the step (2) is 5-10 min, and the shearing speed is 2500-3500 rpm.
7. The method for preparing an aerated vegetable protein beverage composite food gum according to claim 4, wherein the shearing time in the step (3) is 10-20 min, and the shearing speed is 2500-3500 rpm.
8. Use of the aerated vegetable protein beverage composite food gum of any one of claims 1-3, for preparing an aerated vegetable protein beverage using the aerated vegetable protein beverage composite food gum of claim 1.
9. The use of the aerated vegetable protein beverage composite food gum of claim 8, wherein the aerated vegetable protein beverage composite food gum comprises 0.12% -0.25% of the aerated vegetable protein beverage.
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