Pine Nut Protein Beverage Stabilizer Preferred Product Stability Studies

With raising people's living standard and food quality requirement, the quantity and quality of protein have become the problems that people are concerned about increasingly. Contemporary science research shows: fat, diseases such as painstaking blood vessel and so on are relation with the animal food too many, saturation fatty acid and the cholesterol proportion overtops relevantly in it. So, it has the significant actual sense to develop the plant protein food process trade, for the food demand and nourishment balance.As the good food albumen source, the plant protein beverage is being subjected to the concern of people increasingly, which is one kind of beverage that process by the drupe or plant seed with rich protein and fat. It is one of the difficulties to make it into steady emulsion in the plant protein beverage process and shelf stage, because of more fat in the milk. It has to do that choose the proper emulsify stabilizer to attain the stable state. The different albumen beverages possess the different properties, therefore they need the different emulsify stabilizers.Pine nut kernel, praised "Longevity kernel", has rich nourishment components such as protein (13.4g/100g), lipids (70.2g/100g), vitamin, mineral substance and so on. People regard it as direct edibility generally. Since the fact that the pinenut milk has rich fat and protein, there is often the phenomenon of the float or sink with gathers at the pinenut milk process and product store, affecting the quality of the produce and shelf stage.In this paper, the pinenut milk stabilizer special is researched by means of orthogonal test. It was analyzed that effects of the pinenut milk stability on pH, HLB, electrolyte, stabilizers, homogenization etc. Results show:The composite emulsify stabilizer is matched by means of the orthogonal experiment, and the ratio is: GMS 0.12%, SE 0.08%, xanthan gum 0.02%, guar gum0.03%, PURITY GUM 0.02%, alginate sodium 0.02%, with their effects ranking GMS: SE (3:2)> xanthan gum >guar gum >PURTTY GUM > alginate sodium.HLB value is significant to choose the emulsify stabilizer. Pinenut milk HLB value is about 6 that is lower than ordinary plant protein beverage. So it need the emulsify stabilizer that the lipophilic group is more. And the distinct emulsify stabilizers possess the different CMC to the same beverage.When to drop pH in the way of the electrolyte, the electrolyte heightened ion intensity in it, thereby the pinenut milk stability is cut down. The test shows: ascending of PH(far away from pi), minus quality of electricity heightens, the stability of the pinenut milk increases. It's color, smell is optimum at PH6.5-7.5.The electrolyte is significant to the stability of the pinenut milk by means of research and analysis to its effect on different concentration NaCl and CaCl₂ in it. Na⁺'s effect is fewer than Ca²⁺ to stability of the pinenut milk. While Ca²⁺'s concentration is more sensitivity to the stability. Under the Ca²⁺'s concentration, Ca²⁺ still more be able to accelerate steadying of the system, in result of the salt-in effect promoting protein solubility. Above 1mmol/L of Ca²⁺'s concentration, the stability decreases rapidly. It is reason that more Ca²⁺ can destroy the balance of electrostatic and hydration shell in the milk system hardly.Homogenization is key to the pinenut milk process attributed to emulsifies enhanced the particles interaction and stability. In the scopes, raising temperature, pressurization and more homogenization times can promote the stability of pinenut milk. The milk is better with homogenization in 80-85℃ , 40 MPa and twice.