Suspension stabilizer for fruit milk

A suspension stabilizer and stabilizer technology, applied in the field of fruit milk suspension stabilizer, can solve the problems of inability to provide suspension stability, protein flocculation, fruit sinking, etc.

Active Publication Date: 2010-09-01
厦门欧凯科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the different specific gravity of solid particles in fruit milk, the common problem is that fruit particles sink or protein flocculation occurs during the shelf life of the product, which affects the sensory perception and sales of the product
[0009] At present, fruit milk beverages cannot solve the above problems by relying on a single food additive, and must use compound additives to effectively solve the above problems
However, the existing commercially available suspension stabilizers still have some deficiencies in solving the above problems, or they can suspend fruit particles but have flocculation; or there is no flocculation but ther...

Method used

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  • Suspension stabilizer for fruit milk
  • Suspension stabilizer for fruit milk
  • Suspension stabilizer for fruit milk

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Embodiment 1: a kind of fruit particle milk suspension stabilizer, each component and weight percent are as follows:

[0038] Sodium Carboxymethyl Cellulose 70%, Polyglyceryl Monostearate 15%, Carrageenan 7%,

[0039] Gellan Gum 1%, Sodium Citrate 7%.

[0040] The compound method of above-mentioned fruit particle milk suspension stabilizer is as follows: figure 1 :

[0041] First mix the components such as sodium carboxymethyl cellulose, polyglycerol monostearate, carrageenan, gellan gum, sodium citrate according to the proportion, and then stir evenly to obtain a uniform powder state of fruit milk with stable suspension agent.

[0042] Dosage and method: the suspension stabilizer for fruit milk of the present invention can be applied to the acidic fruit milk drink with a protein content of about 1.0% and various fruits such as coconut fruit, orange or yellow peach. When the fruit particle content is 5-15% and the milk content is 25-40%, adding 0.45-0.5% stabilizer ...

Embodiment 2

[0058] Embodiment 2: a kind of fruit particle milk suspension stabilizer, each component and weight percent are as follows:

[0059] Carboxymethylcellulose sodium 80%, polyglyceryl monostearate 8%, carrageenan 5%, gellan gum 2%, sodium citrate 5%.

[0060] The compound method of above-mentioned fruit particle milk suspension stabilizer is as follows:

[0061] First mix the components such as sodium carboxymethyl cellulose, polyglycerol monostearate, carrageenan, gellan gum, sodium citrate according to the proportion, and then stir evenly to obtain a uniform powder state of fruit milk with stable suspension agent.

[0062] Dosage and method of use:

[0063] The suspension stabilizer for fruit milk of the present invention is suitable for the acidic fruit milk drink with about 1.0% protein and added various fruits such as coconut fruit, orange or yellow peach. When the fruit particle content is 5-15% and the milk content is 25-40%, adding 0.45-0.5% stabilizer can all play a g...

Embodiment 3

[0067] Embodiment 3: a kind of fruit particle milk suspension stabilizer, each component and weight percent are as follows:

[0068] Carboxymethylcellulose sodium 76%, polyglyceryl monostearate 10%, carrageenan 5%, gellan gum 2%, sodium citrate 7%.

[0069] The compound method of above-mentioned fruit particle milk suspension stabilizer is as follows:

[0070] First mix the components such as sodium carboxymethyl cellulose, polyglycerol monostearate, carrageenan, gellan gum, sodium citrate according to the proportion, and then stir evenly to obtain a uniform powder state of fruit milk with stable suspension agent.

[0071] Dosage and method of use:

[0072] The suspension stabilizer for fruit milk of the present invention is suitable for the acidic fruit milk drink with about 1.0% protein and added various fruits such as coconut fruit, orange or yellow peach. When the fruit particle content is 5-15% and the milk content is 25-40%, adding 0.45-0.5% stabilizer can all play a ...

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Abstract

The invention claims a suspension stabilizer for fruit milk, belonging to the technical field of food additive manufacturing. The suspension stabilizer for the fruit milk consists of the following components by weight percentage: 70% to 80% of sodium carboxymethylcellulose, 5% to 15% of polyglycerol monostearate, 5% to 10% of carrageenan, 1% to 3% of gellan gum and 5% to 10% of sodium citrate. The invention discloses the suspension stabilizer for fruit milk which is a food additive and adopts structure modifiers such as emulsifier, thickener, acidity regulator and the like which are mixed and prepared according to certain proportion. The suspension stabilizer for the fruit milk plays a role of suspension and stabilization in the fruit milk, effectively prevents the phenomena of obvious fruit sinking and protein flocculation during the retention period of fruit milk and keeps the fruit milk uniform and stable.

Description

technical field [0001] The invention discloses a suspension stabilizer for fruit milk, belongs to the technical field of food additive manufacturing according to the International Patent Classification (IPC), and particularly relates to a stabilizer applied to fruit milk. Background technique [0002] Milk is one of the favorite drinks in people's daily life. Milk is rich in calcium, vitamin D, etc., including all the amino acids needed for human growth and development, and its digestibility can be as high as 98%. The minerals in milk are very rich. In addition to the well-known calcium, milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. In addition, phosphorus, iron, zinc, copper, The content of manganese and molybdenum is very large. [0003] Fruit particle suspension beverage is to add citrus cysts or other fruit cysts or fruit particles to the drink, and the ...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 管显兴孙金玉伍素芳
Owner 厦门欧凯科技有限公司
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