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Emulsion stabilizer for soymilk beverages and preparation method of emulsion stabilizer

A technology of emulsification stabilizer and emulsifier, which is applied in the field of food additives. It can solve the problems of restricting the development of soybean milk industry, troublesome and time-consuming operation, and single taste, and achieve the effect of modifying bad bean flavor, increasing the sense of thickness, and refreshing and smooth taste.

Active Publication Date: 2018-03-23
厦门唯康食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the consumption of soybean milk in my country is mainly brewed with soybean milk powder and freshly ground soybean milk. The operation is troublesome and time-consuming, and the taste is single. However, many domestic companies are actively researching and developing soybean milk.
Due to the insoluble particles (protein, cellulose, etc.), fat, and some mineral elements contained in soy milk, as the storage time prolongs, problems such as precipitation, flocculation, or fat floating will occur, which restricts the development of the soy milk industry to a certain extent.

Method used

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  • Emulsion stabilizer for soymilk beverages and preparation method of emulsion stabilizer
  • Emulsion stabilizer for soymilk beverages and preparation method of emulsion stabilizer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The formula described in the present embodiment for producing a kind of soybean milk stabilizer is as follows:

[0036] Xanthan Gum 10% Sodium Carboxymethyl Cellulose 15%

[0037] Mono-Diglyceride Fatty Acid Ester 38% Carrageenan 8%

[0038] Sodium Alginate 15% Sodium Tripolyphosphate 14%

[0039] The preparation method of the soybean milk stabilizer: first mix all the raw materials, and then stir evenly to obtain the soybean milk drink stabilizer in a uniform powder state.

[0040] The plant protein drink is prepared with the soybean milk plant protein drink stabilizer described in this embodiment, and the weight ratio of the plant protein drink is as follows:

[0041] 65% sugar, 8% peeled soybeans, 0.3% soybean oil, 0.6% emulsification stabilizer for a soybean milk drink, 0.04% baking soda, 0.06% salt, 0.1% soybean milk flavor, and the rest is water.

[0042] The preparation method of the soybean milk plant protein drink is as follows: select the mildew-free peeled...

Embodiment 2

[0044] Similar to Example 1, the difference is that the present embodiment is used to produce a soy milk plant protein beverage stabilizer formula as follows:

[0045] Xanthan Gum 38% Sodium Carboxymethyl Cellulose 37%

[0046] Mono, Diglyceride Fatty Acid Ester 10% Carrageenan 9%

[0047] Sodium Alginate 1% Sodium Tripolyphosphate 5%

Embodiment 3

[0049] Similar to Example 1, the difference is that the present embodiment is used to produce a soy milk plant protein beverage stabilizer formula as follows:

[0050] Xanthan Gum 26% Sodium Carboxymethyl Cellulose 25%

[0051] Mono-Diglyceride Fatty Acid Ester 25% Carrageenan 11%

[0052] Sodium Alginate 5% Sodium Tripolyphosphate 8%

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Abstract

The invention discloses an emulsion stabilizer for soymilk beverages and a preparation method of the emulsion stabilizer and relates to plant protein beverages. The emulsion stabilizer comprises, by mass percentage, 10-40% of xanthan gum, 15-40% of sodium carboxymethyl cellulose, 10-40% of mono-, bis-glycerin fatty acid ester, 1-15% of carrageenan, 1-15% of sodium alginate and 5-15% of sodium tripolyphosphate. The preparation method includes: mixing the xanthan gum, the sodium carboxymethyl cellulose, the sodium alginate, the mono-, bis-glycerin fatty acid ester, the carrageenan and the sodiumtripolyphosphate to obtain the emulsion stabilizer. The emulsion stabilizer is used for producing the soymilk beverages, the produced soymilk beverages do not have bleeding, layering and precipitation within the warranty period, and the quality and taste of the soymilk beverages are increased.

Description

technical field [0001] The invention relates to food additives, in particular to an emulsion stabilizer for soybean milk drinks and a preparation method thereof. technical background [0002] Soy milk is a high-quality vegetable protein beverage with soybeans as the main raw material. Because it contains protein, unsaturated fatty acids and main vitamins that are easily absorbed by the human body, and it is rich in mineral salts and does not contain cholesterol; it has been used by more and more people. accepted and welcomed by consumers. At present, the main forms of consumption of soybean milk in my country are brewing soybean milk powder and freshly ground soybean milk. The operation is troublesome and time-consuming, and the taste is single. However, many domestic companies are actively researching and developing soybean milk. Due to the insoluble particles (protein, cellulose, etc.), fat, and some mineral elements contained in soy milk, as the storage time prolongs, pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103
Inventor 卢华林景新金根升苏冬梅李顺林娥钦
Owner 厦门唯康食品科技有限公司
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