Milk beverage stabilizing agent, acid milk beverage using same and preparation method

A technology of stabilizer and acid milk, applied in the field of milk beverage stabilizer, acid milk beverage and preparation, stabilizer, can solve the problems such as acid milk beverage and preparation method that have not been seen, achieve good emulsification effect, prevent precipitation, extend shelf life period effect

Inactive Publication Date: 2010-07-28
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] After searching the literature of the prior art, it is found that there are no reports related to the milk drink stabilizer of the present invention, the acidic milk drink prepared by using it and the preparation method

Method used

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  • Milk beverage stabilizing agent, acid milk beverage using same and preparation method
  • Milk beverage stabilizing agent, acid milk beverage using same and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The stabilizer involved in the present embodiment, its components and weight percentage are as follows:

[0026] Carboxymethyl codamide 50%, gum arabic 30%, propylene glycol alginate 10%, guar gum 10%.

[0027] The acidic milk beverage involved in the present embodiment has the following components and weight percentages:

[0028] 1% whole milk powder, 0.2% stabilizer, 10% white sugar, and the balance is water.

[0029] The preparation method of described acid milk beverage, comprises the steps:

[0030] Step 1, take water at 45°C, add white sugar and stabilizer in turn, stir at 1000 rpm until dissolved, and obtain solution A;

[0031] Step 2, take water at 45°C, add whole milk powder, stir at 1000rpm until dissolved, and obtain solution B;

[0032] Step 3, mix solution A and solution B, lower the temperature to 20 °C, adjust the pH to 4.0 with an aqueous solution of citric acid with a mass fraction of 10%, raise the temperature to 60 °C under 150 bar to homogenize, ...

Embodiment 2

[0034] The stabilizer involved in the present embodiment, its components and weight percentage are as follows:

[0035] Carboxymethyl codamide 70%, gum arabic 10%, propylene glycol alginate 15%, guar gum 5%.

[0036] The acidic milk beverage involved in the present embodiment has the following components and weight percentages:

[0037]Skim milk powder 4%, stabilizer 1%, white sugar 15%, and the balance is water.

[0038] The preparation method of described acid milk beverage, comprises the steps:

[0039] Step 1, take water at 55°C, add white granulated sugar and stabilizer in turn, stir at 1200 rpm until dissolved, and obtain solution A;

[0040] Step 2, take water at 35°C, add skim milk powder, stir at 1000 rpm until dissolved, and obtain solution B;

[0041] Step 3: Mix solution A and solution B, lower to 15°C, adjust the pH to 4.0 with an aqueous solution of citric acid with a mass fraction of 20%, heat up to 65°C under 250bar to homogenize, and heat at 110°C for 30 se...

Embodiment 3

[0043] The stabilizer involved in the present embodiment, its components and weight percentage are as follows:

[0044] Carboxymethyl codamide 60%, gum arabic 12%, propylene glycol alginate 20%, guar gum 8%.

[0045] The acidic milk beverage involved in the present embodiment has the following components and weight percentages:

[0046] Skim milk powder 8%, stabilizer 0.5%, white sugar 20%, and the balance is water.

[0047] The preparation method of described acid milk beverage, comprises the steps:

[0048] Step 1, take water at 35°C, add white sugar and stabilizer in turn, stir at 1000 rpm until dissolved, and obtain solution A;

[0049] Step 2, take water at 55°C, add skimmed milk powder, stir at 1100 rpm until dissolved, and obtain solution B;

[0050] Step 3: Mix solution A and solution B, drop to 25°C, adjust the pH to 4.0 with an aqueous solution of citric acid with a mass fraction of 15%, heat up to 70°C under 200bar to homogenize, and heat at 90°C for 30 minutes f...

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Abstract

The invention discloses a milk beverage stabilizing agent, an acid milk beverage using the same and a preparation method in the technical field of food. The milk beverage stabilizing agent comprises the following components in percentage by mass: 50%-70% of carboxymethyl curdlan, 10%-30% of Arabic gum, 10%-20% of propylene glycol alginate and 5%-10% of guar gum. The acid milk beverage comprises the following components in percentage by mass: 1%-8% of whole milk powder or defatted milk powder, 0.2%-1% of stabilizing agent, 10%-20% of white granulated sugar and the balance of water. The preparation method for the acid milk beverage comprises the following steps: taking 35 to 55 DEG C water, adding the white granulated sugar and the stabilizing agent into the water in turn, and stirring the mixture till the white granulated sugar and the stabilizing agent are dissolved to obtain solution A; taking the 35 to 55 DEG C water, adding the whole milk powder or the defatted milk powder into the water, and stirring the mixture till the whole milk powder or the defatted milk powder is dissolved to obtain solution B; and mixing the solution A and the solution B, cooling the solution to between 15 and 25 DEG C, adjusting pH to 4 by using citric acid solution, and heating, homogenizing and pasteurizing the solution to obtain the acid milk beverage. Because the carboxymethyl curdlan and the Arabic gum are introduced into the stabilizing agent, the stabilizing agent has good emulsifying effect and acid resistance, and can effectively improve the stability of a product.

Description

technical field [0001] The invention relates to a stabilizer in the technical field of food, an acidic milk beverage and a preparation method, in particular to a milk beverage stabilizer, an acidic milk beverage prepared by using the stabilizer, and a preparation method. Background technique [0002] Acidic milk beverages use fresh milk or reconstituted milk as the main raw material, by adding stabilizers, sweeteners, flavors and other auxiliary raw materials, fermented, diluted and acidified by lactic acid bacteria, or directly used organic acids (lactic acid, malic acid) without fermentation. and citric acid, etc.) to adjust the pH value of milk to 3.8 to 4.2, and its protein content needs to be >1%. Acid milk is widely loved by consumers for its unique flavor and health care function, and it has also developed rapidly in my country in recent years. However, the aggregation and sedimentation of casein in acidic milk beverages under acidic conditions has always been a k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 邬娟李晓钡张洪斌
Owner SHANGHAI JIAO TONG UNIV
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