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Method for improving stability of vegetable protein drinks

A plant protein beverage and stability technology, which is applied in the field of improving the stability of vegetable protein beverages, can solve the problems of poor solubility, fat floating, starch precipitation, etc., and achieve the effects of less types of additions, improved stability, and stable properties

Active Publication Date: 2015-07-01
承德露露股份公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, plant fruits and seeds usually contain a large amount of protein, fat, and starch. Due to the poor solubility of these ingredients, problems such as protein coagulation, starch precipitation, and fat floating are prone to occur in vegetable protein beverages during processing and storage. Affect the quality of vegetable protein beverage

Method used

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  • Method for improving stability of vegetable protein drinks
  • Method for improving stability of vegetable protein drinks
  • Method for improving stability of vegetable protein drinks

Examples

Experimental program
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Effect test

Embodiment 1

[0128] This embodiment provides a method for improving the stability of the almond vegetable protein beverage. The method is that in the preparation step of the almond vegetable protein beverage processing process, polyglycerol fatty acid ester, sodium bicarbonate and citric acid are mixed with almonds, water and and sweetener are mixed evenly, and steps such as emulsification, homogenization, filling and sterilization are carried out to obtain an almond vegetable protein beverage, and the stability of the obtained almond vegetable protein beverage is evaluated.

[0129] In the above-mentioned almond vegetable protein beverage, every 100 parts by weight of the vegetable protein beverage includes: almond, 3.5 parts; sucrose, 10 parts; the weight parts of polyglycerol fatty acid ester, sodium bicarbonate and citric acid are shown in Table 1; ,margin.

[0130] Table 1 The weight ratio of additives in this example and the stability evaluation results of the obtained vegetable prot...

Embodiment 2

[0135] This example provides a method for improving the stability of almond + walnut kernel + peanut kernel composite vegetable protein beverage. The method is to sequentially add polyglycerol Fatty acid ester, sodium bicarbonate, citric acid, sodium tripolyphosphate and sucrose fatty acid ester are mixed evenly with almonds, walnut kernels, peanut kernels, water and sweeteners, and the steps of emulsification, homogenization, filling and sterilization are carried out. Obtain almond+walnut kernel+peanut kernel composite vegetable protein beverage, and evaluate the stability of the obtained almond+walnut kernel+peanut kernel composite vegetable protein beverage.

[0136] In the above almond+walnut kernel+peanut kernel compound vegetable protein beverage, every 100 parts by weight of the vegetable protein beverage includes: almond, 1.5 parts; walnut kernel, 1.0 part; peanut kernel, 2.5 parts; sucrose, 10 parts; polyglycerol fatty acid The parts by weight of ester, sodium bicarbo...

Embodiment 3

[0142] This example provides a method for improving the stability of the hazelnut kernel + peanut kernel composite vegetable protein beverage. Sodium bicarbonate, sodium tripolyphosphate and sucrose fatty acid ester are uniformly mixed with hazelnut kernels, peanut kernels, water, and sweetener, and the steps of emulsification, homogenization, filling and sterilization are carried out to obtain hazelnut kernel + peanut kernel composite vegetable protein Beverage, and the stability of the obtained hazelnut kernel + peanut kernel composite vegetable protein beverage was evaluated.

[0143] In the above hazelnut kernel + peanut kernel composite vegetable protein beverage, every 100 parts by weight of the vegetable protein beverage includes: hazelnut kernel, 2.5 parts; peanut kernel, 2.5 parts; sucrose, 10 parts; polyglycerol fatty acid ester, sodium bicarbonate, The parts by weight of sodium tripolyphosphate and sucrose fatty acid ester are shown in Table 3; water, the balance. ...

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Abstract

The invention discloses a method for improving stability of vegetable protein drinks, and belongs to the technical field of processing of plant protein drinks. According to the method, 0.1 to 0.45 part by weight of polyglycerol fatty acid ester, 0.05 to 0.45 part by weight of sodium bicarbonate, or 0.02 to 0.45 part by weight of sodium tripolyphosphate, or combination of polyglycerol fatty acid ester, sodium bicarbonate, or 0.01 to 0.1 part by weight of citric acid, or 0.02 to 0.2 part by weight of sodium tripolyphosphate, or sucrose fatty acid ester, or combination of sodium tripolyphosphate and sucrose fatty acid ester are added into every 100 parts by weight of plant protein drinks during a process of processing the plant protein drinks. By virtue of the method, the stability of the prepared plant protein drinks can be effectively improved; the properties of the prepared plant protein drinks can be stabilized for more than one year and the plant protein drinks are free of fat floating and protein precipitation on the premise that a small amount of additives of less species is added.

Description

technical field [0001] The invention relates to the technical field of vegetable protein beverage processing, in particular to a method for improving the stability of vegetable protein beverages. Background technique [0002] Vegetable protein beverages refer to beverages that are processed from plant fruits or seeds containing a certain amount of protein. However, plant fruits and seeds usually contain a large amount of protein, fat, and starch. Due to the poor solubility of these ingredients, problems such as protein coagulation, starch precipitation, and fat floating are prone to occur in vegetable protein beverages during processing and storage. Affect the quality of vegetable protein drinks. In order to prevent problems such as protein coagulation, starch precipitation, and fat floating in vegetable protein beverages, food additives such as emulsifiers and stabilizers are usually added to vegetable protein beverages during the processing of vegetable protein beverages ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 王旭昌左爱东
Owner 承德露露股份公司
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