A kind of natural food additive composition as thickener

Abstract

The invention discloses a natural food additive composition used as a thickening agent. The composition consists of the following components in the following proportion: concentrated whey protein powder and starch in a mass ratio of (3:1)-(1:3). The natural food additive composition uses as the thickening agent can be used for promoting and improving the mouthfeel, the flavor and the safety of fermented dairy products to achieve the mouthfeel and texture effects which are the same as those of glue thickening agents in the fermented dairy products; after the composition is used, in comparison with those when the glue thickening agents are used, the strong flavor of yoghourt is improved and enhanced, and the content of proteins in fermented milk is increased, so that the natural food additive composition is relatively green, nutrient and healthy.

Description

technical field [0001] The invention relates to the field of food. More specifically, it relates to a natural food additive composition as a thickener. Background technique [0002] There are so many types of fermented dairy products on the market, which is dazzling, but through the ingredient list of fermented dairy products, it is found that most fermented dairy products use thickener ingredients, and there are similarities, such as adding agar, gelatin, Pectin etc. Fermented milk is a green, natural and healthy food. When producing and selecting raw materials, natural ingredients derived from dairy products should be selected as much as possible to make the quality of fermented milk healthier and safer. [0003] At present, the fermented milk in the market is added with colloidal materials such as agar or gelatin as a thickener or stabilizer, and then compounded with chemically processed modified starch such as hydroxypropyl distarch phosphate as a food additive for the...

AI Technical Summary

Problems solved by technology

Although gelatin or agar can improve and control the taste and stability of fermented dairy products, ingredients from non-dairy sources are added to fermented dairy products; However, due to the food safety incidents caused by gelatin, and the fact that its processing raw materials are animal hides and tendons and other reasons related to halal, there is an urgent need for a new raw material to replace gelatin in yogurt; another example, agar As a thickener and stabilizer, although scientifically regarded as a healthy raw material, this substance is still very unfamiliar to consumers. At the same time, the source of this raw material is not produced by dairy products.

[0004] At present, there are patented technologies for gelatin substitution abroad, such as using wheat fiber gel Vitacel TM and a composition of modified starch instead of gelatin, in which composition, wheat fiber gel Vitacel TM It is not a raw material in dairy products. The composition can only replace gelatin in terms of application characteristics, and has no obvious significance in improving the quality of fermented dairy products. At the same time, wheat fiber gel Vitacel TM It is not easy to purchase in the market, and large-scale application has great limitations

In China, there is a patented technology of Zhejiang University on the replacement of gelatin with compound modified starch. The production process of compound modified starch involves chemical reaction manufacturing. Some chemical reaction reagents or chemical substances produced by the reaction remain in the modified starch, causing food safety hazards.

[0005] Some researchers have used one kind of glue to replace another kind of glue, but the raw materials in non-dairy products are still added after being applied to fermented dairy products. For the green food of fermented dairy products, raw materials should be selected as much as possible. Natural or raw materials derived from dairy products, if only one kind of gum is used to replace another, the green and natural quality of fermented dairy products cannot be improved and improved