Peanut milk beverage emulsion stabilizer and preparation method thereof

An emulsification stabilizer and peanut beverage technology, which is applied in dairy products, food preparation, milk preparations, etc., can solve problems such as increasing the viscosity of milk peanut beverages, and achieve the effects of improving emulsification stability, thick juice, and improving quality

Active Publication Date: 2009-03-25
厦门磐谷生物技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the existing commercially available milk peanut drink added with emulsification stabilizer still has obvious phenomena such as water separation and fat floating during the shelf life, and to provide a milk peanut beverage used in the production of milk peanut beverage. When drinking, it can effectively emulsify and disperse the fat in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The formula of milk peanut beverage emulsification stabilizer described in the present embodiment is as follows:

[0036] Glyceryl monostearate 30% Fatty acid tripolyglyceride 10%

[0037] Sodium Alginate 5% Sucralose Lipid 20%

[0038] Modified Soy Lecithin 5% Sodium Carboxymethyl Cellulose 15%

[0039] Guar Gum 5% Sodium Pyrophosphate 10%

[0040] The preparation method of the above-mentioned milk peanut beverage emulsification stabilizer: first make the monostear fatty acid glyceride, tripolyglycerol fatty acid ester, sodium alginate, sucrose fat, modified soybean lecithin, carboxymethylcellulose sodium, guar Glue, sodium pyrophosphate and other components are mixed, and then stirred evenly to obtain a milk peanut beverage emulsification stabilizer in a homogeneous powder state.

[0041] When using the milk peanut beverage emulsification stabilizer of the present invention to prepare the milk peanut beverage, the content of each raw material by mass percentage is ...

Embodiment 2

[0048] The formula described in the present embodiment for producing milk peanut beverage emulsification stabilizer is as follows:

[0049] Glyceryl monostearate 30% Fatty acid tripolyglyceride: 10%

[0050] Sodium Alginate 5% Sucralose Lipid 20%

[0051] Modified Soy Lecithin 5% Sodium Carboxymethyl Cellulose 15%

[0052] Guar Gum 5% Sodium Pyrophosphate 10%

[0053] The preparation method of the above-mentioned milk peanut beverage emulsification stabilizer: first mix monostear fatty acid glyceride, tripolyglycerol fatty acid ester, sodium alginate, sucrose fat, modified soybean lecithin, carboxymethylcellulose sodium, guar Glue, sodium pyrophosphate and other components are mixed, and then stirred evenly to obtain a milk peanut beverage emulsification stabilizer in a homogeneous powder state.

[0054] When using the milk peanut beverage emulsification stabilizer of the present invention to prepare the milk peanut beverage, the weight ratio of the milk peanut beverage is ...

Embodiment 3

[0060] The formula described in the present embodiment for producing milk peanut beverage emulsification stabilizer is as follows:

[0061] Glyceryl monostearate 20% Fatty acid tripolyglyceride 15%

[0062] Sodium Alginate 10% Sucralose Lipid 20%

[0063] Modified Soy Lecithin 8% Sodium Carboxymethyl Cellulose 10%

[0064] Guar Gum 2% Sodium Pyrophosphate 15%

[0065] The preparation method of the above-mentioned milk peanut beverage emulsification stabilizer: first mix monostear fatty acid glyceride, tripolyglycerol fatty acid ester, sodium alginate, sucrose fat, modified soybean lecithin, carboxymethylcellulose sodium, guar Glue, sodium pyrophosphate and other components are mixed, and then stirred evenly to obtain a milk peanut beverage emulsification stabilizer in a homogeneous powder state.

[0066] When using the milk peanut beverage emulsification stabilizer of the present invention to prepare the milk peanut beverage, the weight ratio of the milk peanut beverage is ...

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Abstract

A peanut milk beverage emulsion stabilizer and a preparation method relate to a food additive and aim to provide a peanut milk beverage emulsion stabilizer which can effectively and fully emulsify and disperse the fat in the peanut milk beverage during the peanut milk beverage production so as to effectively prevent the fat circles and can make use of the synergy of several thickening agents to increase the viscosity of the peanut milk beverage and form stable spatial meshes in the peanut milk beverage to achieve strong suspending and thickening capability and improve the taste, and a preparation method thereof. The emulsion stabilizer has the following components: monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum and sodium pyrophosphate. The monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum and sodium pyrophosphate are mixed and evenly stirred so as to obtain the peanut milk beverage emulsion stabilizer in homogeneous powder state.

Description

technical field [0001] The invention relates to a food additive, in particular to an emulsion stabilizer for producing milk peanut beverage and a preparation method thereof. Background technique [0002] Milk peanut is a kind of high-end beverage processed by mixing peanut pulp, milk powder and peanut granules. Since the beverage system contains various immiscible components such as protein, fat and vegetable oil, it is easy to form precipitation, water analysis, stratification or floating. Oil and other adverse conditions, and the peanut particles will gradually ooze vegetable oil during storage, which exacerbates this phenomenon, so the production of such beverages is more difficult. In the production process of milk peanut beverage, in order to solve the problems of precipitation, water precipitation and fat floating during the shelf life of the product, it is necessary to add a certain proportion of emulsification stabilizer. Its function is to fully emulsify and disper...

Claims

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Application Information

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IPC IPC(8): A23L1/035A23C9/152A23L2/52A23L29/10
Inventor 张毅苏清洁陈立
Owner 厦门磐谷生物技术有限公司
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