Peanut milk beverage emulsion stabilizer and preparation method thereof

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 carboxymethylcellulose, guar gum and sodium pyrophosphate. The monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum andsodium 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 beverages and a preparation method thereof. Background technique [0002] Milk peanut is a kind of high-end beverage processed by mixing peanut milk, milk powder and peanut granules. Because the beverage system contains many immiscible ingredients such as protein, fat, and vegetable oil, it is easy to form precipitation, water separation, layering or floating. Unfavorable conditions such as oil, and the peanut particles will gradually seep out of 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, a certain proportion of emulsion stabilizer needs to be added. Its function is to make the fat in the milk peanut dr...

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 the milk peanut beverage, effectively control the formation of fat rings, and at the same time use the synergistic effect of several thickeners to increase the viscosity of the milk peanut beverage and form a stable fat in the milk peanut beverage. Spatial network, strong suspending and thickening ability, milk peanut beverage emulsification stabilizer for improving mouthfeel and preparation method thereof