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Compound stabilizer for acidic milk beverage as well as preparation method and application of compound stabilizer

A technology for compounding stabilizer and acid milk, applied in the field of food engineering, can solve the problems of limited application and high drying cost, and achieve the effects of reducing precipitation and water precipitation, maintaining water holding capacity and good stability

Pending Publication Date: 2022-02-08
TAIXING DONGSHENG FOOD TECH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high cost of vacuum freeze-drying limits its application in actual production.

Method used

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  • Compound stabilizer for acidic milk beverage as well as preparation method and application of compound stabilizer
  • Compound stabilizer for acidic milk beverage as well as preparation method and application of compound stabilizer
  • Compound stabilizer for acidic milk beverage as well as preparation method and application of compound stabilizer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The embodiment of the first compound stabilizer for acidic milk beverage of the present invention and its preparation method comprises the following steps:

[0059] Preparation of compound stabilizer: Harvest the coconut fiber fruit produced by static fermentation (artificially prepared medium, inoculated with activated Acetobacter xylinum, obtained by static fermentation at 37°C for 5 days), repeatedly washed with NaOH solution and water to remove residual After the cells and culture medium are homogenized with a high-speed homogenizer. Then add FH9 CMC in the coconut fiber fruit after the crushing, wherein the quality of CMC is 50% of the coconut fiber fruit quality, it is added to the coconut fiber fruit homogenate after it is mixed with 2% solution and mixes evenly. Pass the mixed feed liquid through a homogenizer 30MPa to homogenize once to obtain a fully kneaded feed liquid. After the homogenized material liquid is dried at 80° C., it is pulverized to obtain a co...

Embodiment 2

[0068] The present embodiment is basically the same as above-mentioned Example 1, and its main difference is that the compound containing coconut fiber fruit and CMC is made of coconut fiber fruit and 150PACMC (wherein the quality of CMC is the coconut fiber fruit quality) in the compound stabilizer of the present embodiment 200% of) preparation. Add remaining required CMC (150PACMC) then, be mixed with the compound stabilizer that coconut fiber fruit and CMC gross weight ratio are 0.4:6. The amount of stabilizer added in acidic milk drink is 6.4g / 1000g. Other preparation process and control parameter are identical with embodiment 1.

[0069] The stability test shows that after 20 days of static storage at 55°C, the suspension can still be stabilized, and the lactic acid bacteria drink remains stable.

Embodiment 3

[0070] FL 100 CMC of embodiment 3 different proportions and coconut fiber fruit

[0071] Preparation of compound stabilizer: Harvest the coconut fiber fruit produced by static fermentation (artificially prepared medium, inoculated with activated Acetobacter xylinum, obtained by static fermentation at 37°C for 5 days), repeatedly washed with NaOH solution and water to remove residual After the cells and culture medium are homogenized with a high-speed homogenizer. Then add 150PACMC in the coconut fiber fruit after the crushing, wherein the quality of CMC is 200% of the coconut fiber fruit quality, it is added to the coconut fiber fruit homogenate after being mixed with 2% solution and mixes evenly. Pass the mixed feed liquid through a homogenizer 30MPa to homogenize once to obtain a fully kneaded feed liquid. After the homogenized material liquid is dried at 80° C., it is pulverized to obtain a compound containing coconut fiber fruit and CMC. Add the remaining required CMC (F...

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Abstract

The invention discloses a compound stabilizer for an acidic milk beverage. The compound stabilizer comprises CMC and a compound containing nata de coco and CMC, wherein a weight ratio of the nata de coco to the total CMC is (0.2-0.7): (4-7); and the compound containing nata de coco and CMC is prepared by cleaning nata de coco, crushing the nata de coco, mixing the crushed nata de coco with a part or all of the CMC required in the compound stabilizer, and carrying out drying and crushing. The compound stabilizer is added into water according to a mass fraction of at least 0.3%, and after high-speed shearing and / or high-pressure homogenization, a relatively uniform nano-scale network structure can be formed. The compound stabilizer for the acidic milk beverage in the invention can form the stable network structure, has strong water-holding capacity, effectively suspends casein in the acidic milk beverage, reduces precipitation and elutriation of the acidic milk beverage, and has a good long-term stabilizing effect.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and relates to a compound stabilizer used in acidic milk drinks, a preparation method and application thereof. Background technique [0002] Acidic milk drink is a milk-containing beverage with a certain protein content that is made from fresh milk, reconstituted milk or dairy products, adding stabilizers, sweeteners, water, and flavoring accessories, etc., and fermented with acid or active bacteria. Acidic milk drinks have a pH between 3.8 and 4.2, while casein has an isoelectric point of pH 4.6. In acidic milk drinks, casein is unstable and easy to aggregate, showing unstable phenomena such as protein precipitation, water precipitation, and floc, which need to be solved by adding stabilizers. [0003] At present, commonly used stabilizers for acidic milk drinks include pectin, soybean polysaccharide, sodium carboxymethylcellulose, etc. Pectin has a refreshing taste and good stability...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/13A23C9/137
Inventor 金雅芳冯利芳雷俊周亚琴钟建江
Owner TAIXING DONGSHENG FOOD TECH
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