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Food thickening agent for improving taste of dairy product and preparation method of food thickening agent

A technology for thickeners and dairy products, applied in the directions of bacteria, dairy products, and milk preparations used in food preparation, can solve problems such as hidden dangers of food safety and the inability to improve and improve the green and natural quality of fermented dairy products. The effect of enriching nutrition, improving the utilization rate of raw materials and reducing costs

Inactive Publication Date: 2018-04-27
CHENDU NEW KELI CHEM SCI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the production process of compound modified starch involves chemical reaction manufacturing, and some chemical reaction reagents or chemical substances produced by the reaction remain in the modified starch, causing food safety hazards
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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a kind of preparation method of the food thickener that improves dairy product mouthfeel, it comprises the following steps:

[0028] Step 1: freezing and pulverizing the agar to obtain micron-sized core material powder;

[0029] Step 2: Mix whey protein, starch and water according to the mass ratio of 1:1:2.5, heat to 60° C., and stir at 100 rpm for 1 hour to obtain wall material slurry;

[0030] Step 3: With the mass ratio of micron core material powder and wall material raw material as 10:1, slowly add the core material slurry to the wall material slurry to form a mixed slurry, and then conduct the first mixed slurry under the condition of 20MPa Homogenize once for 15 minutes to obtain a homogeneous emulsion, and then perform a second homogenization on the first homogenized emulsion under the condition of 40 MPa for 40 minutes to obtain an emulsion with a particle size of 10-50 μm;

[0031] Step 4: Spray-dry the emulsion. The spray-dry...

Embodiment 2

[0033] The present embodiment provides a kind of preparation method of the food thickener that improves dairy product mouthfeel, it comprises the following steps:

[0034] Step 1: mixing agar, pectin and gelatin according to the mass ratio of 2:0.5:0.5, freezing and pulverizing to obtain micron-sized core material powder;

[0035] Step 2: Mix whey protein, starch, corn fiber and water according to the mass ratio of 1:1:0.5:5, heat to 60° C., and stir at 100 rpm for 1 hour to obtain wall material slurry;

[0036] Step 3: The mass ratio of the micron-sized core material powder and the wall material raw material is 10:1, and the core material slurry is slowly added to the wall material slurry to form a mixed slurry, and then the mixed slurry is subjected to the first step at 20MPa. Sub-homogenization, the homogenization time is 15min, to obtain the primary homogeneous emulsion, and then under the condition of 40MPa, the primary homogeneous emulsion is homogenized for the second t...

Embodiment 3

[0039] The present embodiment provides a kind of preparation method of the food thickener that improves dairy product mouthfeel, it comprises the following steps:

[0040]Step 1: mixing agar, pectin, and sodium alginate according to the mass ratio of 2:0.5:0.5, freezing and pulverizing to obtain micron-sized core material powder;

[0041] Step 2: Mix whey protein, starch, corn fiber and water according to the mass ratio of 1:1:0.5:5, heat to 60° C., and stir at 100 rpm for 1 hour to obtain wall material slurry;

[0042] Step 3: The mass ratio of the micron-sized core material powder and the wall material raw material is 10:1, and the core material slurry is slowly added to the wall material slurry to form a mixed slurry, and then the mixed slurry is subjected to the first step at 30MPa. Secondary homogenization, the homogenization time is 15min, to obtain a primary homogeneous emulsion, and then the primary homogeneous emulsion is subjected to a second homogenization under the...

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Abstract

The invention provides a food thickening agent for improving the taste of a dairy product and a preparation method of the food thickening agent. The thickening agent is in the form of a capsule, the mass ratio of a core material to a wall material is (1-50):1, the core material comprises agar, and the wall material comprises one or combination of whey protein powder, starch and corn fibers. The preparation method of the food thickening agent for improving the taste of the dairy product includes the steps: freeze-grinding the core material to obtain micron-sized core material powder; mixing thewall material and water according to the mass ratio of 1:(2-5), heating mixture to 30-60 DEG C, stirring the mixture for 1-2 hours at the rotating speed of 50-100rpm to obtain wall material slurry; slowly adding the core material powder into the wall material slurry in proportion to form mixed slurry, and then emulsifying the mixed slurry into emulsion with the particle size of 10-50 micrometersby a homogenizing emulsifier; spray-drying the emulsion to obtain the food thickening agent for improving the taste of the dairy product.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a food thickener for improving the mouthfeel of dairy products and a preparation method thereof. Background technique [0002] With the development of society and the improvement of people's living standards, the dairy industry has become one of the fastest growing industries. Among the many dairy products, yogurt is a new type of beverage with both nutrition and health care, which is deeply loved by consumers. However, during the processing and storage of yogurt, such as heat treatment, excessive acidification, etc., will affect the quality and texture of yogurt, resulting in protein precipitation, whey precipitation, stratification and other undesirable phenomena, which seriously affect the acceptability of the product . In order to solve these problems, some scholars have studied the use of thickeners in yogurt, which can prevent or improve the low viscosity, rough texture, whey ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137
CPCA23C9/137A23V2400/531
Inventor 陈庆司文彬
Owner CHENDU NEW KELI CHEM SCI CO LTD
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