Suspension stabilizer for fruit milk

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 ...

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 there is fruit particle sinking phenomenon

The main reason for this situation is that the contradiction between fruit particle suspension and protein flocculation has not been well resolved, which is directly related to the performance of the suspension stabilizer, because if the selection and proportion of the components in the stabilizer are not appropriate, it will not be able to Provide effective suspension stability, thus causing sedimentation or flocculation to occur

[0010] The existing fruit suspending agent is generally used in fruit suspending juice without milk, but protein flocculation problems will occur when it is used in milk products containing fruit

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