Emulsion stabilizer containing bacterial cellulose and application thereof in high-calcium cocoa milk beverages
A technology of emulsification stabilizer and bacterial cellulose, used in food ingredients as emulsifier, cocoa, application, etc., can solve the problems of mushy taste, unstable calcium, high viscosity of beverages, etc., to avoid fat floating , good emulsification, refreshing taste effect
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Embodiment 1
[0054] Embodiment 1 Calcium-free cocoa milk embodiment
[0055] This embodiment is a calcium-free preferred embodiment of the present invention.
[0056] Configure the emulsification stabilizer containing bacterial cellulose of the present invention, its component and component weight percent are: bacterial cellulose 18%, soybean polysaccharide 8%, xanthan gum 6%, carboxymethyl cellulose 12%, sucrose ester 14% %, monoglyceride 38%, maltodextrin 7%.
[0057] The calcium-free cocoa milk beverage containing the emulsification stabilizer containing bacterial cellulose of the present invention is configured, and its components and component weight percentages are: alkalized medium-fat cocoa powder 1.0%, whole milk powder 4.0%, white granulated sugar 7.0%, emulsified Stabilizer 0.3%, milk essence 0.02%, chocolate essence 0.05%, water 87.63%.
[0058] Raw materials are prepared according to the above proportions, and the method for making the calcium-free cocoa milk beverage compri...
Embodiment 2
[0066] This embodiment is a preferred embodiment of the present invention.
[0067] Configure the emulsification stabilizer containing bacterial cellulose of the present invention, its component and component weight percent are: bacterial cellulose 18%, soybean polysaccharide 8%, xanthan gum 6%, carboxymethyl cellulose 12%, sucrose ester 14% %, monoglyceride 38%, maltodextrin 7%.
[0068] The high-calcium cocoa milk beverage containing the emulsification stabilizer containing bacterial cellulose of the present invention is configured, and its components and component weight percentages are: alkalized medium-fat cocoa powder 1.0%, whole milk powder 4.0%, white granulated sugar 7.0%, emulsified Stabilizer 0.3%, calcium lactate 0.308% (equivalent to 0.04% calcium), milk essence 0.02%, chocolate essence 0.05%, water 87.63%.
[0069] Raw materials are prepared according to the above proportions, and the method for making the high-calcium cocoa milk beverage comprises the following...
Embodiment 3
[0077] This embodiment is basically the same as above-mentioned embodiment 2, and its main difference is that, the emulsion stabilizer containing bacterial cellulose of the present embodiment, its component and component weight percent are: bacterial cellulose 9%, soybean polysaccharide 5%, Xanthan gum 3%, carboxymethyl cellulose 6%, sucrose ester 7%, monoglyceride 30%, maltodextrin 40%.
[0078] The high-calcium cocoa milk drink configured with the emulsification stabilizer containing bacterial cellulose of the present invention has components and component weight percentages: 2.0% of alkalized medium-fat cocoa powder, 8.0% of whole milk powder, and 10.0% of white granulated sugar, and the emulsification is stable 0.1% calcium malate, 0.172% calcium malate (equivalent to 0.04% calcium), 0.01% milk essence, 0.03% chocolate essence, and 79.84% water.
[0079] Stability check:
[0080] The stability of the high-calcium cocoa milk beverage of the present invention was checked on...
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