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Stabilizer composition, application thereof and milk beverage containing same

A composition and milk beverage technology, applied in the application, dairy products, food science and other directions, can solve the problems that the product stability cannot meet the long shelf life of consumers, the precipitation of insoluble substances, and the short development history, and achieve outstanding stability. The effect of less sedimentation and uniform particle suspension

Active Publication Date: 2010-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the short development history and small development scale of dairy food additives, there are still few stabilizers that can really improve the stability of liquid dairy products during the long shelf life and have no adverse effects on the flavor and taste of liquid dairy products.
At present, the long-shelf-life milk beverages on the market will appear fat floating and insoluble substances precipitate when they are left for about 3 months, and the product stability can no longer meet consumers’ requirements for long-shelf life

Method used

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  • Stabilizer composition, application thereof and milk beverage containing same
  • Stabilizer composition, application thereof and milk beverage containing same
  • Stabilizer composition, application thereof and milk beverage containing same

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Embodiment 1, sweet neutral milk drink

[0032] The formula of the milk drink of the present embodiment is (in terms of one ton of product):

[0033] Milk 700kg

[0034] White sugar 50kg

[0035] Stabilizer 1.833 kg

[0036] Food flavor 1.1 kg

[0037] water balance.

[0038] Wherein, the stabilizer used is composed of kappa carrageenan, guar gum, sodium alginate, sodium carboxymethyl cellulose, monoglyceride, sodium stearoyl lactylate according to the weight ratio of 0.04:0.3:0.15:0.013:1.2:0.13 composition. The performance indicators of the raw materials used meet the requirements of relevant quality standards.

[0039] The production process used in this example is a conventional dairy production process. For example, the process flow can be as follows: raw milk inspection→milk collection (1°C-8°C)→storage→clean milk (removing mechanical impurities in raw milk)→pasteurization Sterilization (85°C±5°C / 15s, cooling to 1°C-8°C after sterilization)→Batching (heat t...

Embodiment 2

[0042] Embodiment 2, matcha flavor neutral milk drink

[0043] The formula of the milk drink of the present embodiment is (in terms of one ton of product):

[0044] Milk 600kg

[0045] White sugar 50kg

[0046] Stabilizer 2.66 kg

[0047] Matcha Flavor Food Flavor 1.1kg

[0048] water balance.

[0049] Wherein, the stabilizer used is composed of κ-type carrageenan, guar gum, sodium alginate, sodium carboxymethyl cellulose, monoglyceride, sodium stearoyl lactylate according to the weight ratio of 0.08:0.3:0.6:0.1:1.5:0.08 composition. The performance indicators of the raw materials used meet the requirements of relevant quality standards. The production process used is a conventional dairy product production process.

[0050] The characteristics of the matcha-flavored neutral milk beverage product of this embodiment are: the fat content is about 1.9%, the protein content is about 1.7%, and the product viscosity is about 3.68~4.31 centipoise (No. 0 rotor of Brookfield LVD...

Embodiment 3

[0051] Embodiment 3, strawberry flavor neutral milk drink

[0052] The formula of the milk drink of the present embodiment is (in terms of one ton of product):

[0053] Milk 450kg

[0054] 45kg white sugar

[0055] Stabilizer 1.78 kg

[0056] Strawberry Flavor Food Flavor 1.0kg

[0057] water balance.

[0058] Wherein, the stabilizer used is composed of κ-type carrageenan, guar gum, sodium alginate, sodium carboxymethylcellulose, monoglyceride, sucrose fatty acid ester according to the weight ratio of 0.06:0.5:0.4:0.02:0.3:0.5 composition. The performance indicators of the raw materials used meet the requirements of relevant quality standards. The production process used is a conventional dairy product production process.

[0059] The characteristics of the strawberry flavor neutral milk beverage product of the present embodiment are: fat content is about 1.4%, protein content is about 1.3%, product viscosity is about 2.81~3.14 centipoise (No. 0 rotor of Brookfield LVDV...

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Abstract

The invention provides a stabilizer composition, application thereof and a milk beverage containing the composition. The stabilizer composition comprises carrageenan, guar gum, sodium alginate and sodium carboxymethylcellulose, and can further comprise monoglyceride and monoglyceride and / or sodium stearoyl lactylate. When the composition as a stabilizer is applied to the milk beverage, the stability of the milk beverage can be improved.

Description

technical field [0001] The invention relates to a stabilizer composition, in particular to a stabilizer composition for milk beverages and its application, and a milk beverage containing the composition, belonging to the technical field of dairy additives and dairy processing. Background technique [0002] Milk is nutritious, easy to digest and absorb, and convenient to eat. It is the closest to perfect natural food and has become an important part of people's daily diet. [0003] Milk is a very complex dispersion system, which mainly contains various components such as fat, protein, lactose, inorganic salts and vitamins. The composition of normal milk is roughly stable, and the composition content varies within a certain range, among which the fat variation is the largest, followed by protein, and the lactose content rarely changes. Because milk contains many kinds of substances, the liquid dairy product produced with milk as the main raw material is a very complex dispers...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23C9/152A23L29/00
Inventor 苏桄宇樊启程付永刚孙超张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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