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Composite emulsion stabilizer for nut triple-kernel juice

A compound emulsification and stabilizer technology, applied in the application, milk replacer, dairy products, etc., can solve the problems of flocculation, oil particle oxidation, aggregation and floating protein, etc.

Inactive Publication Date: 2013-09-11
江苏健鹰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a composite emulsification stabilizer for Nut Sanren Lu to solve the problems that the currently prepared Nut Sanren Lu is prone to oil particle oxidation, aggregation and floating and protein flocculation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0006] Example 1: Assume that 100 kilograms of Nut Sanren Dew are to be produced.

[0007] Weigh 3.5 kg of selected walnut kernels, 1 kg of peanut kernels, 0.5 kg of hazelnut kernels, 0.25 kg of emulsification stabilizer, 6.5 kg of white granulated sugar, an appropriate amount of acidity regulator, and the balance is water.

[0008] The specific process is:

[0009] 1. First weigh 0.25 kg of emulsification stabilizer (including 0.03 kg of monoglyceride, 0.02 kg of polyglycerol ester, 0.02 kg of sorbitan monostearate, 0.03 kg of sucrose ester, 0.02 kg of sodium stearoyl lactylate, microcrystalline fiber 0.02 kg of vegetable, 0.03 kg of sodium carboxymethyl cellulose, 0.02 kg of xanthan gum, 0.02 kg of guar gum, 0.01 kg of carrageenan, 0.03 kg of sodium tripolyphosphate), add white sugar, dry mix and heat to dissolve use.

[0010] 2. Soak the walnut kernels, peel them, and grind them to obtain walnut pulp for later use. Roast the peanut kernels, peel them, and refine them to o...

example 2

[0011] Example 2: Assume that 100 kg of Nut Sanren Dew are to be produced.

[0012] Weigh 3.5 kg of selected walnut kernels, 1 kg of peanut kernels, 0.5 kg of hazelnut kernels, 0.30 kg of emulsification stabilizers (0.04 kg of monoglycerides, 0.03 kg of polyglycerol esters, 0.02 kg of sorbitan monostearate, 0.02 kg of sucrose Ester 0.04 kg, sodium stearoyl lactylate 0.03 kg, microcrystalline cellulose 0.03 kg, sodium carboxymethyl cellulose 0.03 kg, xanthan gum 0.02 kg, guar gum 0.02 kg, carrageenan 0.01 kg, sodium tripolyphosphate 0.03 kg), 6.0 kg of white granulated sugar, an appropriate amount of acidity regulator, and the balance is water.

[0013] Specific process: such as example 1

example 3

[0014] Example 3: Assume that 100 kg of nut sanren dew is to be produced.

[0015] Weigh 3.5 kg of selected walnut kernels, 1 kg of peanut kernels, 0.5 kg of hazelnut kernels, 0.35 kg of emulsification stabilizers (0.05 kg of monoglycerides, 0.04 kg of polyglycerol esters, 0.02 kg of sorbitan monostearate, 0.02 kg of sucrose Ester 0.05 kg, sodium stearoyl lactylate 0.03 kg, microcrystalline cellulose 0.03 kg, sodium carboxymethyl cellulose 0.03 kg, xanthan gum 0.03 kg, guar gum 0.03 kg, carrageenan 0.01 kg, sodium tripolyphosphate 0.03 kg), 4.5 kg of white granulated sugar, an appropriate amount of acidity regulator, and the balance is water.

[0016] Specific process: such as example 1

[0017] The application of Nut Sanren Dew emulsification stabilizer in this way can keep the beverage in a good and stable state during the eight-month shelf life. If the emulsion stabilizer is not used or other emulsion stabilizers are used, water precipitation, oil slicks, precipitation, f...

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Abstract

The invention relates to a composite emulsion stabilizer for producing a nut triple-kernel juice through three kinds of nut kernels (walnut kernel, peanut kernel and hazelnut kernel). The composite emulsion stabilizer is characterized by consisting the following materials in parts by weight: 2-5 parts of glyceryl monoaliphatic ester, 1-5 parts of polyglycerin ester, 1-4 parts of sorbitan monostearate, 2-6 parts of sucrose ester, 1-6 parts of sodium stearyl lactate, 1-5 parts of microcrystalline cellulose, 1-5 parts of sodium carboxymethyl cellulose, 2-4 parts of xanthan gum, 1-3 parts of guar gum, 1-3 parts of carrageenan and 2-5 parts of sodium tripolyphosphate. The amount of the composite emulsion stabilizer accounts for 0.25%-0.40% of the total mass of the nut triple-kernel juice. The composite emulsion stabilizer for producing the nut triple-kernel juice can keep the nut triple-kernel juice in a stable state within eight months.

Description

technical field [0001] The invention relates to a composite emulsification stabilizer used for Nut Sanren Dew. Background technique [0002] Nuts are rich in nutrients. For example, walnuts contain 58%-70% oil, of which unsaturated oil accounts for 90%-96%. It contains omega-3 fatty acids (linolenic acid) that are necessary for the human body but cannot be synthesized by themselves. 10.6% and omega-6 fatty acid (linoleic acid) 61%, protein 14.9%-17%, carbohydrates about 9.6%, selenium, chromium, calcium, phosphorus, iron, zinc, VE, dietary fiber, tannin Nuts and flavonoids are very rich, so nut protein beverages fully cater to the three major requirements of consumers for today's beverages: "good taste, pure natural, health care and physical fitness". However, just because of these components of nut kernels such as walnut kernels, it is very difficult to optimize the preparation of protein drink emulsification stabilizers. The high unsaturation of oil makes it easy to aggr...

Claims

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Application Information

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IPC IPC(8): A23C11/10
Inventor 万剑啸万剑真艾初香
Owner 江苏健鹰食品科技有限公司
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