CN1830331A - Vegetable protein beverage modifier - Google Patents
Vegetable protein beverage modifier Download PDFInfo
- Publication number
- CN1830331A CN1830331A CN 200510017408 CN200510017408A CN1830331A CN 1830331 A CN1830331 A CN 1830331A CN 200510017408 CN200510017408 CN 200510017408 CN 200510017408 A CN200510017408 A CN 200510017408A CN 1830331 A CN1830331 A CN 1830331A
- Authority
- CN
- China
- Prior art keywords
- vegetable protein
- modifying agent
- protein beverage
- neutral
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims description 20
- 235000021568 protein beverage Nutrition 0.000 title claims description 20
- 239000003607 modifier Substances 0.000 title 1
- 230000007935 neutral effect Effects 0.000 claims abstract description 15
- 102000004882 Lipase Human genes 0.000 claims abstract description 14
- 108090001060 Lipase Proteins 0.000 claims abstract description 14
- 239000004367 Lipase Substances 0.000 claims abstract description 14
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 14
- 235000019421 lipase Nutrition 0.000 claims abstract description 14
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 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 abstract description 7
- 235000019983 sodium metaphosphate Nutrition 0.000 claims abstract description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 7
- 229910000397 disodium phosphate Inorganic materials 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 23
- 229920002472 Starch Polymers 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- -1 polyoxyethylene glycerin monostearate Polymers 0.000 claims description 12
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 6
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical group [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 5
- 235000019800 disodium phosphate Nutrition 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 abstract description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 abstract description 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000003381 stabilizer Substances 0.000 description 7
- 235000017060 Arachis glabrata Nutrition 0.000 description 5
- 244000105624 Arachis hypogaea Species 0.000 description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 description 5
- 235000018262 Arachis monticola Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000020232 peanut Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 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 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910001651 emery Inorganic materials 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
An improver for improving the stability and quality of plant protein beverage contains proportionally modified starch, mono glyceride polyoxyvinyl stearate, neutral lipase, neutral proteinase, and alkaline buffer chosen from bi-sodium hydrogen phosphate, sodium pyrophosphate and sodium metaphosphate.
Description
Technical field
The invention belongs to the beverage additive technical field, particularly a kind of modifying agent that improves vegetable protein beverage stability and quality and more be adapted to the industrialized producing technology requirement.
Background technology
Vegetable protein beverage generally uses emulsion stabilizer in process of production, its main purpose is to prevent fat floating and protein precipitation in the product, emulsion stabilizer generally is made up of emulsifying agent and thickener, wherein emulsifying agent is used glycerin monostearate, sucrose ester, Tripolyglycerol monostearates etc. more, and thickener is then many with xanthans, sodium carboxymethylcellulose etc.The technology content of vegetable protein beverage emulsion stabilizer own is lower, mostly is the simple mixtures of several raw materials, can only keep it relatively stable in a short time, and seldom considers its nutritive value.Along with the raising of living standards of the people and the development of food industry, people are to the nutrition and the functional more and more concern of food, the nutrition of emphasis product and functional imperative.
Summary of the invention
The object of the invention is to provide the modifying agent that a kind of Technological adaptability is strong, can effectively improve the stability and the quality of vegetable protein beverage.
For reaching above-mentioned purpose, the present invention adopts following technical scheme: a kind of vegetable protein beverage modifying agent, contain parts by weight 55-72 part converted starch, 20-30 part polyoxyethylene glycerin monostearate, 0.5-1.0 part neutral lipase, 0.3-0.5 part neutral proteinase.
Contain parts by weight 60-70 part converted starch, 20-25 part glycerin monostearate, 0.5-1.0 part neutral lipase, 0.3-0.5 part neutral proteinase.
The ealkaline buffer that also contains parts by weight 5-15 part.
Ealkaline buffer is sodium hydrogen phosphate, sodium pyrophosphate or sodium metaphosphate.
In the product of the present invention, converted starch can increase beverage viscosity, and the protein that exists in the beverage, the sinking speed of two kinds of particulates of fat are slowed down; On the other hand, the lipophilic group in the converted starch can combine with fatty, makes the beverage system stable, and mouthfeel is full, smooth, fine and smooth.Neutral proteinase can make vegetable protein be decomposed into polypeptide and amino acid, not only can improve protein absorptivity in human body, can prevent that also it from precipitating in beverage.The fat of neutral lipase in can appropriateness degraded beverage forms flavor substances such as endogenic active component of more glyceryl monostearate and low carbon chain aliphatic acid, not only can increase local flavor, and fat floating is reduced.(commodity are called the hydrophily glycerin monostearate to the polyoxyethylene 8 stearate monoglyceride, produce by Henan Xingtai Sci-Tech Industry Co., Ltd) be a kind of novel nonionic food emulsifying agent, hydrophilic lipophilic balance (HLB) is the most approaching with the HLB value of vegetable protein beverage, emulsifying effectiveness to fat globule is best, the chance of fat globule generation agglomeration is less, the beverage stability height.Ealkaline buffer is sodium hydrogen phosphate, sodium pyrophosphate, sodium metaphosphate etc., in system, add the ealkaline buffer that one or more arbitrary proportions mix, the main pH value of regulating protein beverage is neutral slightly meta-alkalescence, make the pH value of the pH value of system away from the isoelectric point of protein, by increasing the net charge of protein, strengthen protein molecule solubility, strengthen the interaction that produces between the dispersant in protein and the solution, make system stable, mouthfeel is more smooth, fine and smooth simultaneously.
Preparation technology of the present invention is:
1, all raw materials is sieved with 40 mesh sieves respectively, guarantee the fineness of finished product.
2, all raw materials are measured abundant mixing by setting.
Modifying agent consumption of the present invention is the 0.1%-0.2% of beverage weight, can directly be added in the beverage by beverage manufacturer to use when producing vegetable protein beverage, also can directly add in the beverage with low amounts of water dissolving back earlier and use.Modifying agent of the present invention is strong to the production technology adaptability of different manufacturers, can not only effectively solve quality problems such as the fat floating of vegetable protein beverage product and albumen precipitation, make it have good stable, and can increase human body to the nutrient absorption of vegetable protein beverage and improve the functional of product, effectively improve qualities such as vegetable protein beverage mouthfeel and local flavor.
The specific embodiment
Embodiment 1, vegetable protein beverage modifying agent, wherein the each component parts by weight are:
Converted starch 60
Polyoxyethylene glycerin monostearate 25
Neutral proteinase 0.3
Neutral lipase 0.7
Sodium hydrogen phosphate 14
In embodiment 2, the present embodiment, modifying agent each component parts by weight are:
Converted starch 65
Polyoxyethylene glycerin monostearate 25
Neutral proteinase 0.5
Neutral lipase 0.8
Sodium pyrophosphate 8.7
In embodiment 3, the present embodiment, modifying agent each component parts by weight are:
Converted starch 70
Polyoxyethylene glycerin monostearate 20
Neutral proteinase 0.4
Neutral lipase 1.0
Sodium metaphosphate 8.6
In embodiment 4, the present embodiment, modifying agent each component parts by weight are:
Converted starch 68
Polyoxyethylene glycerin monostearate 25
Neutral proteinase 0.5
Neutral lipase 1.0
Sodium pyrophosphate 5.5
In embodiment 5, the present embodiment, modifying agent each component parts by weight are:
Converted starch 62
Polyoxyethylene glycerin monostearate 23
Neutral proteinase 0.3
Neutral lipase 0.6
Sodium pyrophosphate 14.1
In embodiment 6, the present embodiment, modifying agent each component parts by weight are:
Converted starch 67
Polyoxyethylene glycerol monostearate acid 22
Neutral proteinase 0.4
Neutral lipase 0.7
Sodium metaphosphate 9.9
In embodiment 7, the present embodiment, modifying agent each component parts by weight are:
Converted starch 55
Polyoxyethylene glycerin monostearate 30
Neutral proteinase 0.4
Neutral lipase 0.6
Sodium hydrogen phosphate 14
In embodiment 8, the present embodiment, modifying agent each component parts by weight are:
Converted starch 72
Polyoxyethylene glycerin monostearate 22
Neutral proteinase 0.3
Neutral lipase 0.6
Sodium metaphosphate 5.1
Below with the excellent effect of one group of experimental data explanation modifying agent of the present invention:
The raw material proportioning:
Peanut 8%, white sugar 6%, peanut essence 0.03%, emulsion stabilizer (or modifying agent) 0.15%
Making step: 1, that shelled peanut is selected, minute bake through 120 ℃, 20-30 with baking oven, slough scarlet then;
2, peanut is with behind aqueous solution soaking 6-8 hour of 0.1% sodium acid carbonate, with emery wheel mill defibrination 2 times, filters by 120 eye mesh screens;
3, with fully being dissolved in the peanut paste after sugar and emulsion stabilizer (or modifying agent) mixing, add the abundant mixing of essence then;
4, feed liquid is preheated to about 70 ℃, pressure is under the 20-30MPa, through the homogenizer homogeneous;
5, with feed liquid 137 ℃, the sterilization of 4 seconds high-temperature short-time sterilization devices;
6, feed liquid through the cooling, can, finished product.
The contrast of the finished product experimental result of the vegetable protein beverage emulsion stabilizer on modifying agent of the present invention and the market, as following table:
| The project sample | Stability | Mouthfeel, local flavor | Denseness | |
| Fat is analysed | Precipitation | |||
| Blank | Protein denaturation after the sterilization, it is flower-shaped bean curd to occur | |||
| Commercially available vegetable protein beverage emulsion stabilizer (0.15%) | Normal temperature is placed after 30 days fat and is analysed 3-4mm | Precipitation capacity 1-2% | Mouthfeel is thin, talent for swimming is strong, fragrance is not outstanding | 2.8(cp) |
| Modifying agent of the present invention (0.15%) | Normal temperature is placed after 30 days fat and is analysed seldom | Precipitation capacity 0.5% | Mouthfeel is smooth, fine and smooth, full and fragrance is sufficient long | 4.2(cp) |
Claims (4)
1, a kind of vegetable protein beverage modifying agent is characterized in that, contains parts by weight 55-72 part converted starch, 20-30 part polyoxyethylene glycerin monostearate, 0.5-1.0 part neutral lipase, 0.3-0.5 part neutral proteinase.
2, vegetable protein beverage modifying agent as claimed in claim 1 is characterized in that, contains parts by weight 60-70 part converted starch, 20-25 part glycerin monostearate, 0.5-1.0 part neutral lipase, 0.3-0.5 part neutral proteinase.
3, vegetable protein beverage modifying agent as claimed in claim 1 or 2 is characterized in that, also contains the ealkaline buffer of parts by weight 5-15 part.
4, vegetable protein beverage modifying agent as claimed in claim 3 is characterized in that, ealkaline buffer is sodium hydrogen phosphate, sodium pyrophosphate or sodium metaphosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100174080A CN100444754C (en) | 2005-03-10 | 2005-03-10 | Vegetable protein beverage modifier |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100174080A CN100444754C (en) | 2005-03-10 | 2005-03-10 | Vegetable protein beverage modifier |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1830331A true CN1830331A (en) | 2006-09-13 |
| CN100444754C CN100444754C (en) | 2008-12-24 |
Family
ID=36992953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100174080A Expired - Fee Related CN100444754C (en) | 2005-03-10 | 2005-03-10 | Vegetable protein beverage modifier |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100444754C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283294A (en) * | 2011-06-22 | 2011-12-21 | 北京三元食品股份有限公司 | Sports beverage containing whey protein and preparation method thereof |
| CN103271407A (en) * | 2013-06-09 | 2013-09-04 | 食品行业生产力促进中心 | Modifier applied to plant protein drink and preparation method of modifier |
| CN104543627A (en) * | 2014-12-31 | 2015-04-29 | 东莞市焙芝友食品科技有限公司 | Compound emulsifier |
| CN105192842A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Peanut milk beverage additive |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054353A (en) * | 1989-09-19 | 1991-09-11 | 何永吉 | The production method of pure malt extract |
| CN1097956A (en) * | 1993-07-27 | 1995-02-01 | 史福安 | Nectar stabiliser |
| CN1124600A (en) * | 1994-12-16 | 1996-06-19 | 浙江省道亨食品饮料有限公司 | Lotus seed juice beverage and producing process thereof |
| CN1313056A (en) * | 2000-03-10 | 2001-09-19 | 刘起龙 | Plant protein beverage and its preparing process |
-
2005
- 2005-03-10 CN CNB2005100174080A patent/CN100444754C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283294A (en) * | 2011-06-22 | 2011-12-21 | 北京三元食品股份有限公司 | Sports beverage containing whey protein and preparation method thereof |
| CN103271407A (en) * | 2013-06-09 | 2013-09-04 | 食品行业生产力促进中心 | Modifier applied to plant protein drink and preparation method of modifier |
| CN104543627A (en) * | 2014-12-31 | 2015-04-29 | 东莞市焙芝友食品科技有限公司 | Compound emulsifier |
| CN105192842A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Peanut milk beverage additive |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100444754C (en) | 2008-12-24 |
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| Date | Code | Title | Description |
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| ASS | Succession or assignment of patent right |
Owner name: LIU XIAOZHEN Free format text: FORMER OWNER: HENAN XINGTAI SCI-TECH INDUSTRY CO., LTD. Effective date: 20080404 |
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Effective date of registration: 20080404 Address after: 18, building 2, 7 the Yellow River Road, Jinshui District, Henan, Zhengzhou Province, China: 450000 Applicant after: Liu Xiaozhen Address before: Yinping Rd. Zhengzhou high tech Development Zone in Henan Province, Zhengzhou City, No. 22 post encoding: 450001 Applicant before: Xingtai Science Technology Industry Co., Ltd., Henan |
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Effective date of registration: 20090116 Address after: Yinping street, Henan high tech Development Zone, Zhengzhou City, No. 22 Patentee after: Xingtai Science Technology Industry Co., Ltd., Henan Address before: No. 18, building 2, No. 7, the Yellow River Road, Jinshui District, Henan, Zhengzhou Patentee before: Liu Xiaozhen |
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Owner name: HENAN XINGTAI SCI-TECH INDUSTRY CO., LTD. Free format text: FORMER OWNER: LIU XIAOZHEN Effective date: 20090116 |
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Effective date of registration: 20180716 Address after: 450000, 12 floor, 1202, Xinhua Bookstore, 31 Shangdu Road, Zheng Dong New District, Zhengzhou, Henan. Patentee after: Zhongyuan grain group dofudo foodstuff Co., Ltd. Address before: 450001 No. 22, Yin Ping Road, hi tech Development Zone, Zhengzhou, Henan Patentee before: Xingtai Science Technology Industry Co., Ltd., Henan |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
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Granted publication date: 20081224 Termination date: 20190310 |