Stabilizing agent prescription of starch or fibre beverage

A technology of stabilizer and fiber, applied in application, food preparation, food science, etc., to achieve the effect of preventing starch or fiber precipitation, wide applicability, and no water analysis

Inactive Publication Date: 2009-07-15
王顺余
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no public report for the stabilizer formula of a kind of starch or fiber beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] After soaking 10kg of rice and 10kg of black rice, add a small amount of water to boil until soft, add 2kg of peanut pulp and 2kg of oatmeal powder, pass through two colloid mills, and transfer them to the blending tank; add 2.0kg of microcrystalline cellulose, carboxylate Sodium methyl starch 2.0kg, sodium carboxymethyl cellulose 0.5kg, dry mix with appropriate amount of sugar, add appropriate amount of water, fully emulsify and dissolve in hot water at 70°C for 15 minutes, pour into the blending tank; add essence and seasoning agent, add water to make up to 1 ton. Finally, the prepared rice milk liquid is homogenized and ultra-high temperature aseptically filled, and the flavored rice milk product obtained can be stored for 18 months without precipitation, water precipitation, or gelation.

Embodiment 2

[0022] Take 20kg of fresh corn, add a small amount of water to pass through a colloid mill to adjust the slurry after heat bleaching, keep all the ingredients in the corn, and pump the slurry into the blending tank; add 2.5kg of microcrystalline cellulose, 1.5kg of sodium carboxymethyl starch, carboxymethyl starch Sodium methylcellulose 0.8kg, gellan gum 0.10kg compounded, dry mixed with appropriate amount of white sugar, added appropriate amount of water, fully emulsified and dissolved in hot water at 85°C for 15 minutes, poured into the blending tank; added essence and flavoring agent, Add water to make up to 1 ton. Finally, the prepared corn juice slurry is homogenized and ultra-high temperature aseptically filled, and the obtained corn juice product can be stored for 18 months without precipitation, water precipitation, and gelation.

Embodiment 3

[0024] Take 18kg bean dregs and boil them in boiling water until soft. Add a small amount of water, pass through two colloid mills, and put it into the blending tank. Take 10kg of soybean protein isolate and hydrate in warm water at 50°C for half an hour, and at the same time add 3.5kg of microcrystalline cellulose, 0.5kg of sodium carboxymethyl starch, 0.5kg of sodium carboxymethylcellulose, 0.15kg of carrageenan, and 0.20 After compounding in kg, mix in 3.5kg of non-dairy creamer and white sugar and dissolve completely in hot water at 80°C, pour the above solution into a blending tank, add essence and flavoring agent, and add water to make up to 1 ton. Finally, the prepared bean dregs slurry is homogenized and ultra-high temperature aseptically filled, and the obtained soybean fiber beverage product can be preserved for 18 months without precipitation, water precipitation and gelation.

[0025] In summary, the main components of the composite stabilizer have a weight ratio ...

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PUM

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Abstract

The invention relates to a beverage stabilizer formula, in particular to a stabilizer of a starch or fiber beverage, which is characterized by comprising main ingredients by the weight percentages: 30 to 60 percent of microcrystalline cellulose, 10 to 40 percent of sodium carboxymethyl starch, 10 to 30 percent of sodium carboxymethyl cellulose and comprising auxiliary ingredients by the weight percentages: 0 to 6 percent of carrageenin, 0 to 6 percent of guar gum, 0 to 6 percent of monoglyceride and 0 to 4 percent of gellan gum. The product is compounded to have the addition weight from 0.3 to 0.6 percent, is mixed with 40 to 60 times of hot water to be dissolved at a temperature of 70 to 90 DEG C and is used after being emulsified for 10 to 20 minutes. The invention can effectively solve the problem of precipitation of the starch or fiber beverage, is free from elutriation and gelatum and has wide applicability and long service life.

Description

technical field [0001] The invention relates to a stabilizer formula for starch or fiber beverages. Background technique [0002] A good beverage product must have a good stabilization system. The beverages on the market today are complex, including carbonated beverages, milk beverages, fruit and vegetable beverages, and cereal beverages. There are also various types of stabilizers involved. [0003] Among the existing beverage stabilizers, most of the disclosed patented technologies relate to protein beverage stabilizers, such as the invention patents with patent application numbers 95101630. It is an invention patent of 93108748.1. There is no open report for the stabilizer formula of a kind of starch or fiber beverage. Contents of the invention [0004] For above problem, the purpose of the present invention is to provide a kind of stabilizer formula of starch or fiber beverage. [0005] A stabilizer formula for starch or fiber beverage, characterized in that: [...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L2/62A23L29/00
Inventor 王顺余
Owner 王顺余
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