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
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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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