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Nut milk stabilizer

A technology of stabilizer and nut milk, applied in the field of nut milk stabilizer, can solve the problems of not refreshing, thick taste of nut milk, etc., and achieve the effect of full taste, good flavor release, and stability.

Inactive Publication Date: 2010-10-27
JIAXING DUOWEITE FOOD ADDITIVES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In China, due to the variety of mixed nut milk made of various nuts and milk powder as raw materials and complex ingredients, the requirements for stabilizers are particularly high. However, based on a large number of research papers and domestic existing technologies and capabilities, only It can be stabilized by compounding sodium alginate, xanthan gum, carrageenan, glycerol monostearate, sucrose fatty acid ester and other monomers. This compounded nut milk stabilizer can solve the precipitation of mixed nut milk The effect is not good when there are problems such as excess water, water separation, fat floating, flocculent, etc., and it will make the taste of nut milk thick and not refreshing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Nut milk stabilizer, comprising the following components and the mass percentage of each component is:

[0036] High Acyl Gellan Gum 4%

[0037] Colloidal Microcrystalline Cellulose 50%

[0038] Sucrose Fatty Acid Ester 15%

[0039] Polyglyceryl Monostearate 20%

[0040] Sodium tripolyphosphate 6%

[0041] Monopotassium Phosphate 5%.

[0042] Colloidal microcrystalline cellulose and high acyl gellan gum are the main suspension systems, sucrose fatty acid esters and polyglycerol monostearate are the main emulsification systems, and sodium tripolyphosphate and potassium dihydrogen phosphate are the main chelating systems.

[0043] Colloidal microcrystalline cellulose is the colloidal form of microcrystalline cellulose.

[0044] Gellan gum is a hydrocolloid fermented by Sphingomonas paucimobilis, a bacterium isolated from nature through extensive screening, and has several useful properties. The basic molecular structure of gellan gum is a main chain consisting of re...

Embodiment 2

[0048] Nut milk stabilizer, comprising the following components and the mass percentage of each component is:

[0049] High Acyl Gellan Gum 6%

[0050] Colloidal Microcrystalline Cellulose 40%

[0051] Sucrose fatty acid esters 24%

[0052] Polyglyceryl Monostearate 10%

[0053] Sodium Tripolyphosphate 10%

[0054] Monopotassium Phosphate 10%.

[0055] In this example, the dosage of high acyl gellan gum is moderate, the cost is moderate, the mouthfeel is relatively full, and the flavor release property is relatively good.

Embodiment 3

[0057] Nut milk stabilizer, comprising the following components and the mass percentage of each component is:

[0058] High Acyl Gellan Gum 8%

[0059] Colloidal Microcrystalline Cellulose 30%

[0060] Sucrose Fatty Acid Ester 30%

[0061] Polyglyceryl Monostearate 22%

[0062] Sodium tripolyphosphate 5%

[0063] Monopotassium Phosphate 5%.

[0064] In this example, the amount of high acyl gellan gum used is high, the mouthfeel is fuller, and the flavor release property is better.

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PUM

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Abstract

The invention provides a nut milk stabilizer. The stabilizer comprises the following components by weight percent: 4%-8% of high-acyl gellan gum, 30%-50% of colloidal microcrystalline cellulose, 15%-30% of sucrose fatty acid ester, 10%-30% of polyglycerol monostearate, 5%-20% of sodium tripolyphosphate and 5%-15% of potassium dihydrogen phosphate. By using the nut milk stabilizer, the mixed nut milk can have no precipitate, bleeding, fluffy mass and suspended fat, the stability of the mixed nut milk can be maintained, and the mixed nut milk has full-bodied mouthfeel and good release property of flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a nut milk stabilizer. Background technique [0002] In the prior art, in order to solve the problems of excessive precipitation, water separation, fat floating and floc in mixed nut milk, it is necessary to use a nut milk stabilizer. In China, due to the variety of mixed nut milk made of various nuts and milk powder as raw materials and complex ingredients, the requirements for stabilizers are particularly high. However, based on a large number of research papers and domestic existing technologies and capabilities, only It can be stabilized by compounding sodium alginate, xanthan gum, carrageenan, glycerol monostearate, sucrose fatty acid ester and other monomers. This compounded nut milk stabilizer can solve the precipitation of mixed nut milk The effect is not good when there are problems such as excess water, water separation, fat floating, flocculent, etc., and it will make t...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 朱张良
Owner JIAXING DUOWEITE FOOD ADDITIVES
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