Emulsion stabilizer for vegetable protein beverage, vegetable protein beverage as well as preparation method thereof

Abstract

The invention provides an emulsion stabilizer for a vegetable protein beverage, the vegetable protein beverage as well as a preparation method thereof. The emulsion stabilizer for the vegetable protein beverage comprises 20-40wt% of glycerin monostearate, 10-30wt% of sucrose fatty acid ester, 5-10wt% of sodium stearyl lactate, 10-25wt% of xanthan gum, 10-20wt% of microcrystalline cellulose, 5-10wt% of konjac glucomannan and 5-10wt% of sodium hexametaphosphate. The invention further discloses the preparation method of the emulsion stabilizer for the vegetable protein beverage as well as use thereof in the vegetable protein beverage. Meanwhile, the invention further provides the vegetable protein beverage and the preparation method thereof. The emulsion stabilizer for the vegetable protein beverage provided by the invention can effectively prevent the vegetable protein beverage from unhealthy phenomena such as fat floating, precipitation, flocculation, layering and the like, thereby guaranteeing that the product is uniform and stable in expiration date.

Description

technical field [0001] The invention relates to the field of food additives, in particular to an emulsion stabilizer for vegetable protein beverages, vegetable protein beverages and a preparation method thereof. Background technique [0002] Vegetable protein beverage refers to a new type of beverage produced by processing plant fruits or seeds containing a certain amount of protein, such as soy milk, peanut milk, coconut milk, almond dew, walnut dew, etc. Since the beverage has good flavor and does not contain cholesterol and saturated fatty acid, it has a good effect on preventing arteriosclerosis, hyperlipidemia, fatty liver, diabetes and other diseases. Therefore, vegetable protein drinks have developed rapidly in recent years and are welcomed by more and more consumers. In Europe, America and economically developed regions, vegetable protein drinks have been considered as a healthy drink, and their prices are much higher than animal protein products such as milk. [0...

AI Technical Summary

Problems solved by technology

[0003] However, vegetable protein beverages are prone to quality problems such as fat floating, protein precipitation, and flocculation stratification during processing and storage.

The existence of these problems will seriously affect the consumption of this product, therefore, it is necessary to add a suitable stabilizer to solve it

However, relying on a single food additive cannot solve all the above problems. Only by compounding technology can a variety of food additives exert their synergistic effects to effectively solve the above problems

Although the existing commercially available protein drink stabilizers have certain effects in solving the above problems, there are still two deficiencies: one is that the fat floats more; the other is that the amount of precipitation is too large

The reason for this situation is related to the performance of the stabilizer, because if the selection and proportion of the components in the stabilizer are improper, it will not be able to provide effective emulsification stability and suspension capacity, thus causing fat floating and precipitation; serious Even flocculation or even stratification occurs