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Composite food additive and preparation method thereof

A compound food and additive technology, which is applied in food preparation, food science, application, etc., can solve the problems of not being able to meet the multiple functional requirements of customers at the same time, the limitation of the application of liquid raw materials, and the limited application range, etc., to achieve improvement Food taste and stability performance, beneficial to quality control, wide application effect

Inactive Publication Date: 2009-08-19
BEIJING ALCHEMIST TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The above-mentioned compounding methods are all just simple mixing of conventional raw materials (solid powder or can be crushed into solid powder), and there are defects such as uneven mixing and limited application range, which cannot meet the multiple functional requirements of customers for the product at the same time.
And because it can only be mixed with solid raw materials, the application of many liquid raw materials is greatly restricted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Raw material and composition:

[0028] Milk essence (powder), 30%; molecularly distilled monoglyceride, 5%; sucrose ester, 40%; carrageenan, 10%; sodium carboxymethylcellulose, 5%; white sugar, 9.8%; anticaking agent ( silica), 0.2%.

[0029] Production Process:

[0030] 1. Weigh the above raw materials in proportion, preheat a certain amount of deionized water, raise the temperature to above 70 degrees Celsius, dry mix the weighed raw materials (except anti-caking agent), and then slowly put them into hot water, Stir rapidly, and finally make the solution constant to a solid content of 60%, and keep the solution temperature higher than 60 degrees Celsius.

[0031] 2. The solution after constant volume is sheared and pre-emulsified, then degassed, homogenized once under the condition of 20MP, and finally injected into the spray tower through a high-pressure homogenizer, and the spray pressure is 10-20MP.

[0032] 3. The air inlet temperature of the spray tower is set...

Embodiment 2

[0037] Raw material and composition:

[0038] Milk Flavor (Powder), 10%; Sodium Tripolyphosphate, 10%; Sodium Stearoyl Lactylate, 15%; Sodium Caseinate, 15%; Carrageenan, 5%; Xanthan Gum, 10%; Hydrogenated Soybean Oil, 25%; maltodextrin, 9.8%; anticaking agent (silicon dioxide), 0.2%.

[0039] Production Process:

[0040] 1. Weigh the milk essence, sodium caseinate, carrageenan, xanthan gum and maltodextrin in proportion respectively, preheat a certain amount of deionized water, raise the temperature to above 70 degrees Celsius, and put the weighed raw materials first Dry mix, then slowly pour into hot water, stir quickly, and keep the temperature of the solution above 60 degrees Celsius.

[0041] 2. Weigh the emulsifier sodium stearoyl lactylate and dissolve it in the preheated (60-70 degrees Celsius) hydrogenated soybean oil, keeping the solution temperature higher than 60 degrees Celsius.

[0042] 3. Mix the two phases of water and oil, dilute the volume with water to a ...

Embodiment 3

[0048] Raw material and composition:

[0049] Walnut essence (powder or liquid), 15%; monoglyceride, 15%; triglyceride monostearate, 15%; sucrose ester, 30%; guar gum, 5%; xanthan gum, 10% %; maltodextrin, 9.8%; anticaking agent (silicon dioxide), 0.2%.

[0050] Production Process:

[0051] 1. Weigh the above raw materials in proportion, preheat a certain amount of deionized water, raise the temperature to above 70 degrees Celsius, dry mix the weighed raw materials (except anti-caking agent), and then slowly put them into hot water, Stir rapidly, and finally make the solution constant to a solid content of 60%, and keep the solution temperature higher than 60 degrees Celsius.

[0052] 2. The solution after constant volume is sheared and pre-emulsified, then degassed, homogenized once under the condition of 20MP, and finally injected into the spray tower through a high-pressure homogenizer, and the spray pressure is 10-20MP.

[0053] 3. The air inlet temperature of the spray...

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Abstract

The invention relates to a complex food additive. The complex food additive is compounded with various raw materials which are compounded together by adopting a spray drying process so that the food additives with various physical forms can be used to the utmost extent, and the use limitation of liquid food additives in the process of compounding the food additive is avoided; simultaneously, the complex food additive can compound the food additives with various functions together as much as possible to meet the requirements of customers on various performances of the food additives. The complex food additive can be customized according to specific requirements of the customers, can be applied to various foods such as dairy foods, beverages, repasts, and the like, and endow products with perfect states, mouthfeels and functional characteristics.

Description

technical field [0001] The invention relates to a compound food additive. Background technique [0002] In recent years, with the rapid development of China's food industry, compound food additives have also been greatly developed. Food additives compounded from various raw materials with different functions have emerged in an endless stream, mainly including the following compound categories: different Compounding between emulsifiers; compounding of different thickeners; compounding of emulsifiers and thickeners. The compounding process is mainly to crush the raw materials to a certain fineness, and then perform dry mixing. [0003] The above-mentioned compounding methods are all just simple mixing of conventional raw materials (solid powder or can be crushed into solid powder), which has defects such as uneven mixing and limited application range, and cannot simultaneously meet the multiple functional needs of customers for the product. And because it can only be the mix...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L29/00
Inventor 吕雷张冬柏
Owner BEIJING ALCHEMIST TECH
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