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

A technology of stabilizer and acid milk, which is applied in the field of stabilizer, acid milk drink and its preparation, and milk drink stabilizer. It can solve the problems of milk drink stabilizer that have not been seen yet, achieve good emulsification effect, prolong shelf life, and solve fat floating Effect

Inactive Publication Date: 2013-03-27
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Find through literature retrieval to prior art, do not yet see and milk beverage stabilizer of the present invention, utilize its preparation

Method used

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

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Effect test

Embodiment 1

[0024] The stabilizing agent that present embodiment relates to, its component and weight percent are as follows:

[0025] Carboxymethyl cod gum 50%, gum arabic 30%, propylene glycol alginate 10%, guar gum 10%.

[0026] The acidic milk drink that present embodiment relates to, its component and weight percent are as follows:

[0027] 1% whole milk powder, 0.2% stabilizer, 10% white sugar, and the balance is water.

[0028] The preparation method of described sour milk beverage, comprises the steps:

[0029] Step 1: Take water at 45°C, add white sugar and stabilizer in sequence, and stir at 1000 rpm until dissolved to obtain solution A;

[0030] Step 2: Take water at 45°C, add whole milk powder, stir at 1000rpm until dissolved, and obtain solution B;

[0031] Step 3, mix solution A and solution B, lower to 20°C, adjust the pH value to 4.0 with an aqueous solution of citric acid with a mass fraction of 10%, heat up to 60°C at 150bar for homogenization, and heat at 90°C for 30...

Embodiment 2

[0033] The stabilizing agent that present embodiment relates to, its component and weight percent are as follows:

[0034] Carboxymethyl cod gum 70%, gum arabic 10%, propylene glycol alginate 15%, guar gum 5%.

[0035] The acidic milk drink that present embodiment relates to, its component and weight percent are as follows:

[0036]Skimmed milk powder 4%, stabilizer 1%, white sugar 15%, and the balance is water.

[0037] The preparation method of described sour milk beverage, comprises the steps:

[0038] Step 1: Take water at 55°C, add white sugar and stabilizer in sequence, stir at 1200 rpm until dissolved, and obtain solution A;

[0039] Step 2: Take water at 35°C, add skim milk powder, stir at 1000rpm until dissolved, and obtain solution B;

[0040] Step 3, mix solution A and solution B, lower to 15°C, adjust the pH value to 4.0 with an aqueous solution of citric acid with a mass fraction of 20%, heat up to 65°C at 250bar for homogenization, and heat at 110°C for 30 sec...

Embodiment 3

[0042] The stabilizing agent that present embodiment relates to, its component and weight percent are as follows:

[0043] Carboxymethyl cod gum 60%, gum arabic 12%, propylene glycol alginate 20%, guar gum 8%.

[0044] The acidic milk drink that present embodiment relates to, its component and weight percent are as follows:

[0045] 8% skimmed milk powder, 0.5% stabilizer, 20% white sugar, and the balance is water.

[0046] The preparation method of described sour milk beverage, comprises the steps:

[0047] Step 1: Take water at 35°C, add white sugar and stabilizer in sequence, and stir at 1000 rpm until dissolved to obtain solution A;

[0048] Step 2: Take water at 55°C, add skim milk powder, stir at 1100rpm until dissolved, and obtain solution B;

[0049] Step 3, mix solution A and solution B, lower to 25°C, adjust the pH value to 4.0 with an aqueous solution of citric acid with a mass fraction of 15%, heat up to 70°C at 200bar for homogenization, and heat at 90°C for 30...

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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: carboxymethyl curdlan, Arabic gum, propylene glycol alginate and guar gum. The acid milk beverage comprises the following components in percentage by mass: whole milk powder or defatted milk powder, stabilizing agent, 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, 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 drink and a preparation method, in particular to a milk drink stabilizer, an acidic milk drink prepared by using the same and a preparation method. Background technique [0002] Acidic milk drinks use fresh milk or reconstituted milk as the main raw material. By adding auxiliary materials such as stabilizers, sweeteners, and essences, they are fermented, diluted, and acid-adjusted by lactic acid bacteria, or directly use organic acids (lactic acid, malic acid) without fermentation. and citric acid, etc.) to adjust the pH range of milk to 3.8-4.2, and its protein content needs to be >1%. Sour 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 key issue a...

Claims

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Application Information

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