Stabilizer for extending quality guarantee period of acidophilus milk and preparation method of stabilizer

Abstract

The invention discloses a stabilizer for extending the quality guarantee period of acidophilus milk, which comprises the following components in percentage by mass: 25-35% of acetylated starches, 25-35% of phosphorylated starches, 20-30% of R-polysaccharide and 10-20% of poly lysine. Furthermore, the stabilizer comprises the following components in percentage by mass: 30% of acetylated starches, 30% of phosphorylated starches, 25% of R-polysaccharide and 15% poly lysine. The preparation method of the stabilizer comprises the following steps: mixing the components in percentage by mass, and then carrying out instantaneous high-temperature disinfection on the obtained mixture. An acidophilus milk beverage contains the stabilizer for extending the quality guarantee period of acidophilus milk. The stabilizer disclosed by the invention can prevent the separation of whey, improves the taste, improves the product quality, and improves the product stability; the stabilizer can extend the quality guarantee period of acidophilus milk effectively without cold-chain control, and the quality guarantee period of products can reach 6 months at normal temperature; and tastes and structure properties of acidophilus milk can be retained better; and the stabilizer is moderate in cost, and conducive to industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a stabilizer for prolonging the shelf life of yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product that uses fresh milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0003] There are many factors that affect the shelf life of yogurt, such as environmental sanitation during processing, microbial status of raw and auxiliary materials, processing technology, production equipment, packaging materials, transportation conditions, etc. Stabilizers are generally used to extend the shelf life of yogurt. [0004] Most of the stabilize...

AI Technical Summary

Problems solved by technology

[0005] The present invention is just to solve the problem of high cost of existing pectin-containing yogurt stabilizers and is not conducive to industrial production, and proposes a stabilizer that does not use pectin components and prolongs the shelf life of yogurt and its preparation method