Whole soybean protein milk stable emulsifier and preparation method thereof

A technology for stabilizing emulsification and bean preparation, applied in food science and other directions, can solve problems such as the stability of the whole product soy protein milk with a rough taste, and achieve the effects of long-term storage inactivation, promotion of wall-breaking dissolution, and full and mellow taste.

Active Publication Date: 2017-09-29
HENAN KINGYUEN FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems existing in the prior art, the present invention provides a stable emulsifier for all-material soybean protein milk and its preparation method, which does not need to adopt the process of grinding and removing bean dregs to prepare soybean protein milk products, but applies it to the whole In the soy protein milk, the problem of rough taste and stable product system of the whole soy protein milk without slag removal is solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The raw materials and parts by weight of the whole soybean protein milk stable emulsifier of the present embodiment are as follows: 0.1 cellulase, 0.05 xylanase, 0.5 agar, 15 beta-cyclodextrin, 15 sodium caseinate, Tween 80 15, glyceryl monostearate fatty acid ester 40, sodium hexametaphosphate 20, demineralized water 100.

[0019] The preparation method of the whole material soy protein milk stable emulsifier of the present embodiment, the steps are as follows:

[0020] (1) Dissolve β-cyclodextrin and sodium caseinate in half the mass of demineralized water to make a mixed solution A, mix cellulase and xylanase and add it to the above mixed solution A, and control the temperature at 50 ℃, stir evenly and cool down, embed cellulase and xylanase in a mixed solution of β-cyclodextrin and sodium caseinate, and then dry at 25℃ to a water content of 15% of powdery substances;

[0021] (2) Dissolve agar and sodium hexametaphosphate in the remaining demineralized water to ma...

Embodiment 2

[0024] The raw materials and parts by weight of the whole soybean protein milk stable emulsifier of the present embodiment are as follows: 0.05 cellulase, 0.025 xylanase, 1.0 agar, 10 beta-cyclodextrin, 20 sodium caseinate, Tween 80 10, glyceryl monostearate fatty acid ester 50, sodium hexametaphosphate 15, demineralized water 110.

[0025] The preparation method of the whole material soy protein milk stable emulsifier of the present embodiment, the steps are as follows:

[0026] (1) Dissolve β-cyclodextrin and sodium caseinate in half the mass of demineralized water to make mixed solution A, mix cellulase and xylanase and add them to the above mixed solution A, and control the temperature at 40°C, stir evenly and cool down, embed cellulase and xylanase in a mixed solution of β-cyclodextrin and sodium caseinate, and then dry at 20°C to a water content of 20 % powdered substance;

[0027] (2) Dissolve agar and sodium hexametaphosphate in the remaining demineralized water to m...

Embodiment 3

[0030] The raw materials and parts by weight of the whole soybean protein milk stable emulsifier of the present embodiment are as follows: 0.08 cellulase, 0.04 xylanase, 0.6 agar, 14 beta-cyclodextrin, 16 sodium caseinate, Tween 80 14, glyceryl monostearate fatty acid ester 45, sodium hexametaphosphate 18, demineralized water 120.

[0031] The preparation method of the whole material soy protein milk stable emulsifier of the present embodiment, the steps are as follows:

[0032] (1) Dissolve β-cyclodextrin and sodium caseinate in half the mass of demineralized water to make mixed solution A, mix cellulase and xylanase and add them to the above mixed solution A, and control the temperature at 45°C, stir evenly and cool down, embed cellulase and xylanase in a mixed solution of β-cyclodextrin and sodium caseinate, and then dry at 22°C to a water content of 16 % powdered substance;

[0033] (2) Dissolve agar and sodium hexametaphosphate in the remaining demineralized water to ma...

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PUM

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Abstract

The invention discloses a whole soybean protein milk stable emulsifier and a preparation method thereof. The whole soybean protein milk stable emulsifier is prepared from the following components in parts by weight: 0.05-0.1 part of cellulose, 0.025-0.05 part of xylanase, 0.5-1.0 part of agar, 10-15 parts of beta-cyclic dextrin, 15-20 parts of sodium caseinate, 10-15 parts of tween 80, 40-50 parts of monostearate glycerin fatty acid ester, 15-20 parts of sodium hexametaphosphate and 100-120 parts of softened water. The method comprises the steps of embedding a compound enzyme into a mixed solution into which beta-cyclic dextrin and sodium caseinate are dissolved, and drying to form a powdery material; dissolving agar and sodium hexametaphosphate into the softened water for atomizing, and then spraying on the powdery substance; and drying and granulating, and carrying out physical dry mixing on monostearate glycerin fatty acid ester and tween 80 evenly to prepare the whole soybean protein milk stable emulsifier. Through implementing a double embedding technology, the problem of inactivation of the compound enzyme due to long-term storage is solved, and fat floating, an oil separation phenomenon and fiber settlement of a product are avoided.

Description

technical field [0001] The invention belongs to the technical field of food additive preparation, and in particular relates to a stable emulsifier for whole soybean protein milk and a preparation method thereof. Background technique [0002] The nutritional value of beans is very high, including rich in protein, fat, dietary fiber and so on. Regular consumption of soy foods is beneficial to improve the sub-health state of the human body and enhance human immunity. Therefore, bean food is very popular among people. However, the existing soy protein milk products basically adopt the process of defibrating and removing bean dregs, mainly to avoid the roughness of the product fiber and the stability of the system, otherwise the commodity value will be lost. After the dregs removal process, more than 15% of the lost protein is contained in the bean dregs, and the cellulose required by the human body is basically lost, which reduces the utilization rate of raw materials; In add...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10
CPCA23L29/10
Inventor 杨起恒李深波朱启恩谭延利靳中华杨银峰
Owner HENAN KINGYUEN FOOD SCI & TECH
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