Food additives for grain beverage

Abstract

The invention discloses food additives for a grain beverage. The food additives comprise the follow components by weight part: 40 to 55 weight parts of glycerin monostearate, 10 to 20 weight parts of carrageenin, 15 to 25 weight parts of xanthan gum, 10 to 20 weight parts of guar gum and 10 to 20 weight parts of sodium citrate. The grain beverage stabilizer is prepared by using emulsifier, thickener, acidity regulator, and the like, as the raw materials and mixing the materials based on a ratio. The stabilizer can stabilize the grain beverage, prevent the phenomena of delamination, sediment, bleeding, gel, and the like in the storage period, and keep the grain beverage stable and uniform.

Description

technical field [0001] The invention discloses a food additive for cereal beverage, belongs to the technical field of food additive manufacturing according to the International Patent Classification (IPC), and particularly relates to a cereal beverage stabilizer. Background technique [0002] In recent years, the improvement of the living standards of Chinese residents has led to an excessive and rapid increase in the intake of meat, eggs, milk and other animal foods in the dietary structure, while the intake of cereals has gradually declined. With the improvement of people's demand for a balanced diet and the nutritional awareness of coarse grains, cereal beverages will become one of the trends in the development of beverages in the future because of the concept of "nutrition and health". Unlike traditional carbonated beverages, cereal beverages are produced through modern technology. It can be made into a product that can be directly consumed, which can not only fully reta...

AI Technical Summary

Problems solved by technology

At present, although the raw materials and contents used by various manufacturers are different, and the production processes adopted are also different, the products face common problems: that is, the products have delamination, precipitation, water separation, gel and other undesirable phenomena during the shelf life. affect product sales

Relying on a single food additive cannot solve the above problems, and the above problems must be effectively solved through compound additives

However, the existing commercially available cereal beverage stabilizers still have some deficiencies in solving the above problems, such as there is still obvious water separation, gel or mouthfeel is too viscous, affecting the flavor release, etc.

The reason for the above situation is related to the performance of the stabilizer, because if the selection and proportion of the components in the stabilizer are improper, it will not be able to provide effective suspension stability, and it is not effective to slow down or prevent precipitation by simply increasing the viscosity of the system. Disperse and suspend starch and grain fiber particles, thus causing water separation, precipitation, stratification, gel and other phenomena to occur

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