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Emulsion stabilizer for sterile cold-filled milk-peanut drink and preparation method of emulsion stabilizer

A technology of aseptic cold filling and emulsification stabilizer, which is applied in the field of food additives. It can solve the problems of fat globule aggregation, water separation and stratification, large damage to the stability of drinks, and poor taste and flavor release, so as to achieve bad flavor. Good, improve emulsification stability, improve quality and taste

Active Publication Date: 2015-04-08
厦门磐谷生物技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The milk and peanut drinks currently on the market are all packaged in three-piece cans. The disadvantage is that after high temperature and high pressure sterilization, the stability of the drink is greatly damaged, and fat globules are prone to aggregation, water separation and stratification during the shelf life of the product. , and the release of taste and flavor is poor; after opening, it must be drunk at one time, so it is not easy to carry; because the materials used are usually composed of tinplate, the cost is relatively high

Method used

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  • Emulsion stabilizer for sterile cold-filled milk-peanut drink and preparation method of emulsion stabilizer
  • Emulsion stabilizer for sterile cold-filled milk-peanut drink and preparation method of emulsion stabilizer
  • Emulsion stabilizer for sterile cold-filled milk-peanut drink and preparation method of emulsion stabilizer

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Embodiment 1

[0028] The formula of the emulsification stabilizer for producing a kind of aseptic cold-filled milk peanut beverage described in the present embodiment is as follows:

[0029]

[0030] The preparation method of the above-mentioned emulsification stabilizer: first mix microcrystalline cellulose, xanthan gum, sodium carboxymethyl cellulose, glyceryl monostearate, sucrose fatty acid ester, polyglycerol fatty acid ester, etc. Mix them separately, and then stir evenly to obtain an emulsion stabilizer in a homogeneous powder state.

[0031] When using the emulsion stabilizer of the present invention to prepare the milk peanut drink of aseptic cold filling, the weight ratio of the milk peanut drink is as follows:

[0032] White sugar 8.0%, peanut butter 3.0%, condensed milk 2.5%, skimmed milk powder 1.0%, sodium tyrosinate 0.1%; emulsification stabilizer 0.3%, sodium tripolyphosphate 0.03%; peanuts (about 3mm×3mm): 10% ; The balance is pure water.

[0033] At this time, the pre...

Embodiment 2

[0037] The formula of the emulsification stabilizer for producing a kind of aseptic cold-filled milk peanut beverage described in the present embodiment is as follows:

[0038]

[0039] The preparation method of the above-mentioned emulsification stabilizer: first mix microcrystalline cellulose, xanthan gum, sodium carboxymethyl cellulose, glyceryl monostearate, sucrose fatty acid ester, polyglycerol fatty acid ester, etc. Mix them separately, and then stir evenly to obtain an emulsion stabilizer in a homogeneous powder state.

[0040] When using the emulsion stabilizer of the present invention to prepare the milk peanut drink of aseptic cold filling, the weight ratio of the milk peanut drink is as follows:

[0041] White sugar 8.5%, peanut butter 3.0%, condensed milk 2.0%, skimmed milk powder 1.5%, sodium tyrosine 0.1%; emulsification stabilizer 0.3%, sodium tripolyphosphate 0.03%; peanuts (about 3mm×3mm): 5% ; Nata de coco (about 3mm×3mm): 5%; the balance is pure water. ...

Embodiment 3

[0046] The formula of the emulsification stabilizer for producing a kind of aseptic cold-filled milk peanut beverage described in the present embodiment is as follows:

[0047]

[0048] The preparation method of the above-mentioned emulsification stabilizer: first mix microcrystalline cellulose, xanthan gum, sodium carboxymethyl cellulose, glyceryl monostearate, sucrose fatty acid ester, polyglycerol fatty acid ester, etc. Mix them separately, and then stir evenly to obtain an emulsion stabilizer in a homogeneous powder state.

[0049] When using the emulsion stabilizer of the present invention to prepare the milk peanut drink of aseptic cold filling, the weight ratio of the milk peanut drink is as follows:

[0050] White sugar 8%, peanut butter 2.8%, condensed milk 2.0%, skimmed milk powder 2%, sodium tyrosinate 0.1%; emulsification stabilizer 0.3%, sodium tripolyphosphate 0.03%; peanuts (about 3mm×3mm): 3% ; Nata de coco (about 3mm×3mm): 7%; the balance is pure water.

...

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Abstract

The invention discloses an emulsion stabilizer for a sterile cold-filled milk-peanut drink and a preparation method of the emulsion stabilizer, and relates to a food additive. The emulsion stabilizer for the sterile cold-filled milk-peanut drink consists of the following materials in percentage by mass: 15-50% of microcrystalline cellulose, 1-20% of xanthan gum, 1-10% of sodium carboxymethyl cellulose, 10-35% of glycerin monostearate, 5-25% of sucrose fatty acid ester, 5-25% of polyglycerol fatty acid ester and 10-35% of citrus fiber. The preparation method comprises a step of mixing the microcrystalline cellulose, xanthan gum, sodium carboxymethyl cellulose, glycerin monostearate, sucrose fatty acid ester, polyglycerol fatty acid ester and citrus fiber so as to obtain the powdery emulsion stabilizer for the sterile cold-filled milk-peanut drink. The emulsion stabilizer disclosed by the invention is used for producing the sterile cold-filled milk-peanut drink, and the product is free from water separation, layering and precipitation within shelf life, so that the quality and the taste of the product are improved.

Description

technical field [0001] The invention relates to food additives, in particular to an emulsion stabilizer for aseptic cold-filled milk and peanut drinks and a preparation method thereof. Background technique [0002] The milk and peanut drinks currently on the market are all packaged in three-piece cans. The disadvantage is that after high temperature and high pressure sterilization, the stability of the drink is greatly damaged, and fat globules are prone to aggregation, water separation and stratification during the product shelf life. , and the release of taste and flavor is poor; it must be drunk at one time after opening, and it is not easy to carry; because the materials used are usually composed of tinplate, the cost is relatively high. The advantage of the milk peanut drink packaged in PET bottles is aseptic cold filling, which reduces the heating time, better maintains the flavor and nutrition of the product, and has good transparency, allowing consumers to intuitivel...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 陈桂梅沈喜吴小炼张吓帆林和兴叶洪斌
Owner 厦门磐谷生物技术有限公司
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