Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of composite stabilizer and its preparation method and application

A compound stabilizer and compound phosphate technology, which is applied in the field of food additives, can solve problems that cannot be considered at the same time, are easy to precipitate, and are restricted, and achieve the effects of improving sensory quality, overcoming fat floating, and low cost

Active Publication Date: 2016-02-03
SHANDONG JIEJING GROUP CORP
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, in order to meet the growing demand of consumers for milk drinks, dairy companies are committed to producing and developing various forms of milk drink products, but fat floating and protein precipitation have always restricted the production and development of milk drink products. On the one hand, Because casein is easily precipitated during the production of milk beverages, on the one hand, it is caused by the stratification of fat and water, and adding stabilizers to the product can effectively solve these problems in the product. Most of the existing stabilizers in the market are used in milk beverages. In the application, only one aspect is considered, and the above two problems cannot be considered at the same time. Therefore, a stabilizer that can solve the above two problems in milk beverages is needed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0023] sodium alginate 5g carrageenan 2g PGA 66g complex phosphate 14g Papaya Seed Gum 10g citric acid 1g Sodium citrate 2g

[0024] In the preparation method of the composite stabilizer, each ingredient is ultrafinely pulverized at normal temperature, uniformly mixed in a mixer or a fluidized bed, and then subjected to certain rolling or crushing treatment to convert it into a product that is not easy to generate dust and is easy to form. Dispersed fine granular composite stabilizer (average particle size 0.5mm).

[0025] When the compound stabilizer is used in the preparation of milk beverages, the added amount is 0.5% of the reconstituted milk by weight.

[0026] The preparation steps of milk drink A are: add whole milk powder to water to make standardized reconstituted milk, add dissolved compound stabilizer, stir evenly, carry out homogenization (25MPa, 65°C), UHT sterilization (121°C, 4s) cooling ( 30~40℃) and then asep...

Embodiment 2

[0028] sodium alginate 4.4g carrageenan 2.6g PGA 67g complex phosphate 12.5g Papaya Seed Gum 10g citric acid 1．5g Sodium citrate 2g

[0029] In the preparation method of the composite stabilizer, each ingredient is ultrafinely pulverized at normal temperature, uniformly mixed in a mixer or a fluidized bed, and then subjected to certain rolling or crushing treatment to convert it into a product that is not easy to generate dust and is easy to form. Dispersed fine granular composite stabilizer (average particle size 1.0mm).

[0030] When the compound stabilizer is used in the preparation of milk beverages, the added amount is 0.5% of the reconstituted milk by weight.

[0031] The preparation steps of milk drink B are: add whole milk powder to water to make standardized reconstituted milk, add dissolved compound stabilizer, stir evenly, carry out homogenization (25MPa, 65°C), UHT sterilization (121°C, 4s) cooling ( 30~40℃) and t...

Embodiment 3

[0033] sodium alginate 4g carrageenan 3g PGA 66g complex phosphate 13g Papaya Seed Gum 11g citric acid 1g Sodium citrate 2g

[0034] In the preparation method of the composite stabilizer, each ingredient is ultrafinely pulverized at normal temperature, uniformly mixed in a mixer or a fluidized bed, and then subjected to certain rolling or crushing treatment to convert it into a product that is not easy to generate dust and is easy to form. Dispersed fine granular composite stabilizer with an average particle size of 0.5mm).

[0035] The composite stabilizer is used in the preparation of milk drinks, and the addition amount is 0.4% of the reconstituted milk by weight.

[0036]The preparation steps of milk drink C are: add whole milk powder to water to make standardized reconstituted milk, add dissolved compound stabilizer, stir evenly, carry out homogenization (25MPa, 65°C), UHT sterilization (121°C, 4s) cooling ( 30~40℃) and ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a composite stabilizer as well as its preparation method and application. The composite stabilizer of the present invention effectively overcomes the adverse characteristics of milk beverages such as fat floating and protein precipitation in the application of milk beverages. Sodium alginate, carrageenan, PGA, composite phosphate, papaya seed gum, citric acid, and sodium citrate in the composite stabilizer agent of the present invention are first ultrafinely pulverized at room temperature, and then mixed in a mixer or a fluidized bed. Mix uniformly in the middle, and then carry out certain rolling or crushing treatment to convert it into a fine granular composite improver that is not easy to dust and easy to disperse. The composite stabilizer has the characteristics of good solubility, good mixing, high safety, and easy use, and can improve the sensory quality of milk drinks, so it has broad market prospects in milk drinks.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a composite stabilizer. Background technique [0002] Milk drinks are suitable for sweet and sour, smooth and delicious, and also have certain nutritional and health functions. And the price is moderate, so it is deeply favored by consumers in my country, especially children, and has quickly occupied a considerable share in the liquid milk market in my country, and maintains a growth rate of about 25% every year. Milk beverage is a kind of fresh milk, reconstituted milk or soybean milk as the main raw material, which is prepared by adding other auxiliary raw materials such as sweeteners, stabilizers, flavors and pigments. It has excellent characteristics such as simple process, low-cost finished product, and rich nutrition. At the same time, in order to meet the growing demand of consumers for milk drinks, dairy companies are committed to producing and developing various ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152
Inventor 林成彬王斌胡国华周浩乔贝贝陈晓
Owner SHANDONG JIEJING GROUP CORP