Emulsifing thickener of neutral liquid milk

Abstract

The invention relates to an emulsified thickening agent of neutral liquid state milk, which is prepared by taking single glyceride, compound carrageenin, and compound phosphate as raw materials. In the raw materials, the compound carrageenin is a stable thickening agent, which not only has the functions of thickening and promoting mouthfeel, but also has the functions of emulsifying fat and preventing protein from denaturating; the single glyceride is an emulsifier which has the function of emulsifying fat, thus avoiding fat floating upwards in the process of product storing; the compound phosphate is a complexing agent which has the function of complexing metallic ions such as Fe, Ca and so on. The emulsified thickening agent of the invention has the advantages that: the neutral liquid state milk produced by the emulsified thickening agent of the invention has pure flavor; the guarantee period of the neutral liquid state milk is lengthened to above nine months; the phenomenon of fat floating upwards does not occur in the neutral liquid state milk in the storage period; the phenomenon of burnt pipe of UHT equipment is avoided when the UHT equipment is used for carrying out ultra-high temperature short time sterilization to the neutral liquid state milk, thus ensuring that the UHT equipment can continuously work for above 14 hours to satisfy the regular production need of factories.

Description

technical field [0001] The invention relates to an emulsification thickener, in particular to an emulsification thickener for neutral liquid milk. Background technique [0002] There are more and more varieties of neutral liquid milk, and there are many varieties of emulsifying thickeners suitable for neutral liquid milk, but they all aim at enhancing emulsification, improving taste, and prolonging shelf life. However, with the development of industrial production, in When UHT equipment is used to sterilize neutral liquid milk at ultra-high temperature, due to the serious protein denaturation at high temperature and the pressure rise, the coke tube phenomenon of UHT equipment occurs, resulting in forced shutdown and failure of normal production. In response to this problem, in the past technology, the coke tube problem can be alleviated by controlling the content of protein and fat in neutral milk products, the selection of raw milk powder, reducing the sterilization tempera...

AI Technical Summary

Problems solved by technology

[0002] There are more and more varieties of neutral liquid milk, and there are many varieties of emulsifying thickeners suitable for neutral liquid milk, but they all aim at enhancing emulsification, improving taste, and prolonging shelf life. However, with the development of industrial production, in When UHT equipment is used to sterilize neutral liquid milk at ultra-high temperature, due to the severe protein denaturation at high temperature and the pressure rise, the coke tube phenomenon of UHT equipment occurs, resulting in forced shutdown and failure of normal production

In response to this problem, in the past technology, the coke tube problem can be alleviated by controlling the content of protein and fat in neutral milk products, the selection of raw milk powder, reducing the sterilization temperature and time, and reducing external additives. But it cannot be solved fundamentally, nor can it guarantee that high-quality products will be obtained and the shelf life of products will be extended.