Stabilizing agent and preparation method thereof, cereal milk prepared by using stabilizing agent, and preparation method of cereal milk

Abstract

The invention relates to a stabilizing agent and a preparation method thereof, cereal milk prepared by using the stabilizing agent, and a preparation method of the cereal milk, and belongs to the technical field of food additives. The stabilizing agent comprises the following components in percentage by mass of 5%-20% of citrus fibers, 10%-30% of sodium carboxymethyl cellulose, 40%-80% of mono / di-glyceride fatty acid esters and 5%-10% of carrageenan. The cereal milk prepared by using the stabilizing agent comprises the following components in percentage by mass of 35%-90% of fresh milk, 0.5%-5% of cereal powder, 1%-6% of white granulated sugar, 0.15%-0.25% of a suspension emulsion stabilizer and the balance of water. According to the stabilizing agent and the preparation method thereof, the cereal milk and the preparation method thereof disclosed by the invention, the insoluble citrus fibers are used as a main suspending agent, and through the food additive, the hydrophilicity of the insoluble citrus fibers is increased, the network structure of the insoluble citrus fibers is stabilized, the suspension and the thickening property of a system are promoted, the situation that the cereal milk does not have the phenomena of precipitation, layering and bleeding in the 6-month quality guarantee period can be guaranteed, and a favorable stable state is reached.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a stabilizer, cereal milk prepared by using the same and a preparation method of the two. Background technique [0002] With the improvement of people's health awareness, consumers pay more and more attention to nutritional and dietary balance. Milk is rich in protein and fat but insufficient in carbohydrates. Therefore, cereal milk is more and more popular in the market, but cereal powder Particles and high density are easy to sink in milk, and the phenomenon of sedimentation and aggregation at the bottom appears. To solve such problems, most companies use microcrystalline cellulose, gellan gum, xanthan gum, etc. as suspending agents and thickeners , about 6 kinds of food additives are needed; [0003] Fruit and vegetable fiber has good water absorption and swelling properties and can be thickened, but soluble fiber does not have suspending and thickening pro...

AI Technical Summary

Problems solved by technology

[0003] Fruit and vegetable fiber has good water absorption and swelling properties, and can be thickened, but soluble fiber does not have suspension and thickening properties, and insoluble fiber itself will also sink and aggregate, and cannot suspend grain flour.