Preparing process of xanthan gum applicable to acid dairy beverages

A processing technology, a technology of xanthan gum, applied in the application, dairy products, milk preparations and other directions, can solve the problems of large fluctuation of the stability of acidic milk beverages, reduced protein precipitation, gel agglomeration, etc., and achieves improved complexation. Matching performance, improve stability, good fluidity

Active Publication Date: 2013-09-25
ORDOS ZHONGXUAN BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the addition of xanthan gum makes the stability of acidic milk drinks fluctuate greatly, which is specifically manifested in the reduction or increase of protein precipitation in the product, and even serious stratification and gel formation, which seriously restricts the use of xanthan gum products in this field. The expansion of the application scale in the similar beverage market

Method used

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  • Preparing process of xanthan gum applicable to acid dairy beverages
  • Preparing process of xanthan gum applicable to acid dairy beverages
  • Preparing process of xanthan gum applicable to acid dairy beverages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] According to the xanthan gum processing technology suitable for acidic milk beverages of the present invention, the seed liquid culture is carried out according to the usual xanthan gum processing technology, and then the fermentation culture is carried out to obtain the xanthan gum fermentation liquid;

[0022] Carry out acid treatment to the xanthan gum fermented liquid again: adjust the pH value of the xanthan gum fermented liquid to 3.5 with acid solution;

[0023] The acid-treated xanthan gum fermentation liquid is subjected to temperature adjustment treatment: the acid-treated xanthan gum fermentation liquid is heated to 85°C for heating and hydrolysis, maintained for 45min, and then cooled to 30°C; for the cooled xanthan gum The fermentation broth is precipitated and separated with 90° alcohol to extract xanthan gum; finally, the extracted xanthan gum is conventionally dried and pulverized to obtain a product. It can reduce the content of pyruvic acid in xanthan ...

Embodiment 2

[0025] According to the xanthan gum processing technology suitable for acidic milk beverages of the present invention, the seed liquid culture is carried out according to the usual xanthan gum processing technology, and then the fermentation culture is carried out to obtain the xanthan gum fermentation liquid;

[0026] Carry out acid treatment to the xanthan gum fermented liquid again: adjust the pH value of the xanthan gum fermented liquid to be 3.0 with acid solution;

[0027] The acid-treated xanthan gum fermentation liquid is subjected to temperature adjustment treatment: the acid-treated xanthan gum fermentation liquid is heated to 95° C. for hydrolysis, and maintained for 45 minutes, and then cooled to 30° C.; for the cooled xanthan gum The fermentation broth is precipitated and separated with 90° alcohol to extract xanthan gum; finally, the extracted xanthan gum is conventionally dried and pulverized to obtain a product. It can reduce the content of pyruvic acid in xant...

Embodiment 3

[0029] According to the xanthan gum processing technology suitable for acidic milk beverages of the present invention, the seed liquid culture is carried out according to the usual xanthan gum processing technology, and then the fermentation culture is carried out to obtain the xanthan gum fermentation liquid;

[0030] Carry out acid treatment to the xanthan gum fermented liquid again: adjust the pH value of the xanthan gum fermented liquid to be 3.0 with acid solution;

[0031] The acid-treated xanthan gum fermentation liquid is subjected to temperature adjustment treatment: the acid-treated xanthan gum fermentation liquid is heated to 92°C for heating and hydrolysis, maintained for 35min, and then cooled to 25°C; for the cooled xanthan gum The fermentation broth is precipitated and separated with 95° alcohol to extract xanthan gum; finally, the extracted xanthan gum is conventionally dried and pulverized to obtain a product. It can reduce the content of pyruvic acid in xanth...

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Abstract

The invention relates to a preparing process of xanthan gum applied to acid dairy beverages, which improves the application performance of xanthan gum in acid dairy beverages. The preparing process of the invention comprises the steps of performing seed liquid culture and fermentation culture to obtain xanthan gum fermentation solution; extracting xanthan gum; drying and crushing. The preparing process of the invention is characterized in that the xanthan gum fermentation solution needs an acid treatment, which involves adjusting the pH of the xanthan gum fermentation solution to 3.0-3.5 by acid solution. The preparing process of the invention improves the compounding performance of xanthan gum with carboxymethyl cellulose (CMC) so that the combination is applied to acid dairy beverages to improve stability of the acid dairy beverages.

Description

technical field [0001] The invention relates to a xanthan gum processing technology suitable for acidic milk beverages, which improves the application performance of xanthan gum in acidic milk beverages. Background technique [0002] Xanthan gum is an acidic extracellular heteropolysaccharide produced by the fermentation of wild Xanthomonas bacteria with carbohydrates as the main substrate. It has the characteristics of thickening, suspension, emulsification, and stability. industry and is a microbial polysaccharide of commercial importance. International demand for xanthan gum is increasing year by year at a rate of 7% to 8%. Xanthan gum is safe and non-toxic as a food additive to improve the flavor, taste and stability of products. [0003] Acidic milk drinks are made of fresh milk, reconstituted milk or soybean milk as the main raw material, supplemented with sweeteners, stabilizers, and flavors, and are prepared by using lactic acid bacteria fermentation or food acid a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 王春华林晓慧司书锋石岩昌孙正艳陈健
Owner ORDOS ZHONGXUAN BIOCHEM
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