The vegetable protein beverage is the fastest growing soft drink industry, plant protein in recent years.
The main raw materials are nuts and fruit plups.
Gellan gum used in vegetable protein drinks can improve the taste, and also has a function of increasing the consistence and stability of the protein. Moreover, it can also be used with other hydrophilic colloids, such as carrageenan, guar gum, locust bean gum, etc.
The combination of synergistic effect are good and stable. High acyl gellan gum is usually used in walnut milk, peanut milk, cocoa milk, corn juice, mung bean juice, etc.
The main raw materials are nuts and fruit plups.
Gellan gum used in vegetable protein drinks can improve the taste, and also has a function of increasing the consistence and stability of the protein. Moreover, it can also be used with other hydrophilic colloids, such as carrageenan, guar gum, locust bean gum, etc.
The combination of synergistic effect are good and stable. High acyl gellan gum is usually used in walnut milk, peanut milk, cocoa milk, corn juice, mung bean juice, etc.
Basic formulation:
high acyl gellan gum |
0.03-0.05%
|
Sodium citrate
|
0.05%
|
Calgon
|
0.02%
|
Sugar
|
4%
|
Walnut powder
|
4%
|
Emulsifier
|
some
|
Flavours
|
some
|
Add walnut powder in deionized water, Keeping 30min at 60℃, after filtration of colloid
millto,dry mixing high acyl gellan gum, salt and sugar, stirring and pouring into above
solution. Then heating temperature to above 85℃ and keeping 15min to make gellan gum
dissolved fully. And adjust PH value with baking soda to about 6.8. Finally, UHT
sterilization, keep 3s at 140℃, then cooling and filling.
millto,dry mixing high acyl gellan gum, salt and sugar, stirring and pouring into above
solution. Then heating temperature to above 85℃ and keeping 15min to make gellan gum
dissolved fully. And adjust PH value with baking soda to about 6.8. Finally, UHT
sterilization, keep 3s at 140℃, then cooling and filling.
