A compound thickening and stabilizing agent for freshly ground nutritional drinks

A technology of thickening stabilizer and nutrition, which is applied in the direction of milk substitutes, dairy products, food preparation, etc., and can solve the problems of no compound thickening stabilizer for freshly ground nutritional drinks, insufficient smoothness of the drink quality, and insufficient fullness of the mouthfeel, etc. , to achieve the effect of good fluidity, long shelf life and full taste

Inactive Publication Date: 2011-12-28
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of freshly ground nutritional drink has not undergone slag separation and emulsification treatment, so there are problems such as not smooth enough drink quality, not full mouthfeel, and stratification, precipitation, etc. will affect the appearance within half an hour after processing.
[0003] Some manufacturers in China have developed thickeners and stabilizers with suspension stabilization effects for cereal milk, pulp drinks and other products, but there are no reports of compound thickeners and stabilizers for freshly ground nutritional drinks

Method used

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  • A compound thickening and stabilizing agent for freshly ground nutritional drinks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1 freshly ground soybean milk

[0014] Components of the compound thickening stabilizer: 30% guar gum, 20% xanthan gum, 5% gellan gum, 5% locust bean gum, 20% phosphated cross-linked starch, 20% sucrose-15. Each component is weighed in proportion and placed in a mixing instrument, and mixed for 5 minutes to obtain a compound thickening and stabilizing agent.

[0015] Wash 1 kg of soybeans twice with water to remove impurities, soak them in 4 times their weight of water for 8 hours at room temperature, put them in a pressure cooker, add 2 times their weight of water, and cook them on a gas stove for 10 minutes on high heat. Pour off the remaining water, and after the beans cool down naturally, they can be packed in boxes and placed in the refrigerator for later use. Weigh 500g of cooked soybeans and place them in a smoothie machine, add 1500ml of 80°C hot water, add 2g of compound thickening and stabilizing agent, and grind for 3 minutes. Finally, add 100g of ...

Embodiment 2

[0016] Example 2 freshly ground rice paste

[0017] Components of the compound thickening stabilizer: 40% guar gum, 30% xanthan gum, 5% gellan gum, 5% locust bean gum, 15% phosphated cross-linked starch, 5% polyglycerol ester. Each component is weighed in proportion and placed in a mixing instrument, and mixed for 6 minutes to obtain a compound thickening and stabilizing agent.

[0018] Wash 200g of red rice, 100g of millet, and 100g of barley twice to remove impurities, put them in a pressure cooker, add 1500ml of water, put them on a gas stove and boil on high heat, then turn to low heat and cook for 5 minutes. After the cooked paste cools down naturally, it is packed in boxes and placed in the refrigerator for later use. Weigh 500g of cooked rice paste and place it in a smoothie machine, add 1500ml of 90°C hot water, add 1g of compound thickening and stabilizing agent, and grind at high speed for 1min. Finally, add 150g of sucrose and continue refining for 10s to obtain...

Embodiment 3

[0019] Example 3 Freshly ground mung bean paste

[0020] Components of compound thickening stabilizer: 30% guar gum, 40% xanthan gum, 10% gellan gum, 10% locust bean gum, 5% acetylated distarch ester starch, 5% sucrose ester-11 . Each component is weighed in proportion and placed in a mixing instrument, and mixed for 5 minutes to obtain a compound thickening and stabilizing agent.

[0021] Wash 500g mung beans twice with water to remove impurities, soak them in 3 times the weight of water for 2 hours at room temperature, put them in a pressure cooker, add 4 times the weight of water, and cook them on a gas stove for 8 minutes. After the beans cool down naturally, they can be packed in boxes and placed in the refrigerator for later use. Weigh 600g of cooked mung beans and place them in a high-speed tissue grinder, add 1200ml of 5°C cold water, add 3g of compound thickening and stabilizing agent, and grind for 20s. Finally, add 100g of sucrose and continue refining for 5 se...

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Abstract

The invention discloses a composite thickening stabilizing agent for a fresh ground nutrient beverage. The composite thickening stabilizing agent comprises components of, by weight: 30 to 50% of guar gum, 20 to 40% of xanthan gum, 5 to 10% of gellan gum, 5 to 10% of locust bean gum, 5 to 20% of modified starch, and 5 to 20% of an emulsifier. The composite thickening stabilizing agent provided by the invention is aimed at nutrient beverages such as fresh ground soybean milk. According to the invention, natural gums and the emulsifier are complex-formulated. With an addition amount of 0.05% to 0.5%, the composite thickening stabilizing agent assists in solving problems of fresh ground nutrient beverages such as thin mouthfeel, rough quality and easy lamination. The composite thickening stabilizing agent provides good thickening, smoothing, suspending and stabilizing effects.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a compound thickening and stabilizing agent for freshly ground nutritional drinks. Background technique [0002] With the development of the economy and the improvement of people's living standards, people pay more attention to the freshness and nutrition of food. In the past two years, a freshly ground nutritional drink has appeared on the market, which is represented by freshly ground soybean milk, freshly ground bean paste, and freshly ground rice paste. The cooked grain raw materials are crushed into liquid by special equipment, and the taste of the finished product is good. , rich in variety, and retains all dietary fiber and protein, nutritious and healthy, and is gradually welcomed by people. However, this freshly ground nutritional drink has not undergone slag separation and emulsification treatment, so there are problems that the drink quality is not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0522A23L1/054A23C11/10A23L1/10A23L1/20A23L7/10A23L11/60A23L11/65A23L29/269
Inventor 梁莹崔炳群
Owner GUANGDONG FOOD IND INST
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