Stabilizer composition and application thereof and liquid milk product comprising same

A technology for dairy products and compositions, applied in dairy products, applications, milk preparations, etc., can solve problems such as affecting product quality and stability, product marbling, consuming more power and energy, etc., to achieve formula cost advantages, production Cost advantage, effect of good taste

Active Publication Date: 2012-11-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] These properties of carrageenan also have adverse effects on the quality stability of liquid dairy products and the control of the production process when used as an additive to liquid dairy products. For example, the presence of calcium ions in dairy products promotes the gelation of carrageenan. Shrink and tend to be brittle; liquid dairy products added with carrageenan are prone to chromatographic water on the product during the shelf life; due to the gel properties of carrageenan, the filling temperature requirements of existing liquid dairy products containing carrageenan must be low at 25°C, which consumes more power energy and increases production costs
In addition, the adverse effect of carrageenan on the stability of liquid dairy products will be more prominent in the production of chocolate milk or chocolate milk drinks added with cocoa powder. In chocolate milk or milk drinks, cocoa powder is easy to precipitate during the shelf life, so The chromatographic water on the product caused by adding carrageenan is more likely to occur; and the weak gel property of carrageenan will cause the product to produce marbling, thus affecting product quality and stability

Method used

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  • Stabilizer composition and application thereof and liquid milk product comprising same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The liquid milk formula of the present embodiment is:

[0049] 800 servings of fresh milk

[0050] White sugar 50 parts

[0051] 6 parts cocoa powder

[0052] Stabilizer composition (composition of κ-type carrageenan and sodium alginate 1:5) 0.8 parts

[0053] Sodium tripolyphosphate 0.3 parts

[0054] Sodium hexametaphosphate 0.1 parts

[0055] Sodium pyrophosphate 0.1 parts

[0056] Sodium citrate 0.3 parts

[0057] Essence 1 part

[0058] Purified water is added to 1000 parts of the total ingredients.

[0059] The performance indicators of the raw materials used meet the requirements of relevant quality standards.

[0060] The production process used in this embodiment is as follows:

[0061] 1. Raw milk inspection: Raw milk inspection should meet the requirements of fat ≥ 3.3%, protein ≥ 3.00%, dry matter ≥ 11.85%, subject to the test results of 120 whole milk analyzer; and the acidity ≤ 15°, adopt the national standard detection method; alcohol Experiment...

Embodiment 2

[0075] The liquid milk formula of the present embodiment is:

[0076] 800 servings of fresh milk

[0077] White sugar 50 parts

[0078] 6 parts cocoa powder

[0079] Stabilizer composition (κ-type carrageenan, sodium alginate and guar gum at a ratio of 1:3:1) 0.5 parts

[0080] Glyceryl monostearate 1.0 parts

[0081] Sodium stearoyl lactylate 0.3 parts

[0082] Sodium tripolyphosphate 0.3 parts

[0083] Sodium hexametaphosphate 0.1 parts

[0084] Sodium pyrophosphate 0.1 parts

[0085] Sodium citrate 0.3 parts

[0086] Essence 1 part

[0087]Purified water is added to 1000 parts of the total ingredients.

[0088] The performance indicators of the raw materials used meet the requirements of relevant quality standards.

[0089] The preparation method is basically the same as in Example 1. The cocoa milk product of this embodiment has a product viscosity of about 3.97 centipoise and a pH value of about 6.79.

Embodiment 3

[0091] Whole milk 500 parts

[0092] 70 parts white sugar

[0093] 6 parts cocoa powder

[0094] Stabilizer composition (κ-type carrageenan, sodium alginate and microcrystalline cellulose at a ratio of 1:5:8) 1.4 parts

[0095] Sucrose fatty acid ester 0.3 parts

[0096] Sodium stearoyl lactylate 0.2 parts

[0097] Monoglyceride fatty acid ester 0.3 parts

[0098] Sodium tripolyphosphate 0.06 parts

[0099] Sodium hexametaphosphate 0.02 parts

[0100] Sodium pyrophosphate 0.02 parts

[0101] Sodium citrate 0.3 parts

[0102] Essence 0.8 parts

[0103] Purified water is added to 1000 parts of the total ingredients.

[0104] The performance indicators of the raw materials used meet the requirements of relevant quality standards.

[0105] The preparation method is basically the same as in Example 1. The cocoa beverage product of this embodiment has a product viscosity of about 2.95 centipoise and a pH value of about 6.89.

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Abstract

The invention provides a stabilizer composition and application thereof and a liquid milk product comprising the same. The stabilizer composition comprises type k carrageenan, and also comprises at least one of sodium alginate, gellan gum, microcrystalline cellulose, guar gum and xanthan gum. The stabilizer composition of the invention can be added to the liquid milk product in such a manner thatthe amount of the type k carrageenan is 0.1 to 0.15 per millage of the total weight of the liquid milk product. The composition of the invention is applied to the liquid milk product as the stabilizer, which can change filling requirement, lower production cost and improve the stability of the liquid milk product.

Description

technical field [0001] The invention relates to a stabilizer composition, in particular to a stabilizer composition for liquid dairy products and its application, as well as liquid dairy products containing the composition, belonging to the technical field of dairy additives and dairy processing. Background technique [0002] Milk is rich in nutrition, easy to digest and absorb, and convenient to eat. It is the closest to perfect natural food. Liquid dairy products with milk as the main raw material have become an important part of people's daily diet. [0003] Milk is a very complex dispersion system, which mainly contains various components such as fat, protein, lactose, inorganic salts and vitamins, among which there are emulsions formed by fat substances, suspensions formed by protein particles, and A true solution formed of salts, etc., which makes the milk not stable for a long time. Over time, due to the influence of material properties such as Brownian motion, gravit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23C9/152A23L29/00
Inventor 苏桄宇樊启程赵美霞贾琳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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