Emulsion stabilizer for aseptic cold-filled milk peanut drink and preparation method thereof

A technology of aseptic cold filling and emulsification stabilizer, which is applied in the field of food additives. It can solve the problems of fat globule aggregation, water separation and stratification, large damage to the stability of drinks, and poor taste and flavor release, so as to achieve bad flavor Good, improve emulsification stability, improve quality and taste

Active Publication Date: 2018-02-13
厦门磐谷生物技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The milk and peanut drinks currently on the market are all packaged in three-piece cans. The disadvantage is that after high temperature and high pressure sterilization, the stability of the drink is greatly damaged, and fat globules are prone to aggregation, water separation and stratification during the shelf life of the product. , and the release of taste and flavor is poor; after opening, it must be drunk at one time, so it is not easy to carry; because the materials used are usually composed of tinplate, the cost is relatively high

Method used

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  • Emulsion stabilizer for aseptic cold-filled milk peanut drink and preparation method thereof
  • Emulsion stabilizer for aseptic cold-filled milk peanut drink and preparation method thereof
  • Emulsion stabilizer for aseptic cold-filled milk peanut drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The formula of the emulsification stabilizer for producing a kind of aseptic cold-filled milk peanut beverage described in the present embodiment is as follows:

[0029]

[0030] The preparation method of the above-mentioned emulsification stabilizer: first mix microcrystalline cellulose, xanthan gum, sodium carboxymethyl cellulose, glyceryl monostearate, sucrose fatty acid ester, polyglycerol fatty acid ester, etc. Mix them separately, and then stir evenly to obtain an emulsion stabilizer in a homogeneous powder state.

[0031] When using the emulsion stabilizer of the present invention to prepare the milk peanut drink of aseptic cold filling, the weight ratio of the milk peanut drink is as follows:

[0032] White sugar 8.0%, peanut butter 3.0%, condensed milk 2.5%, skimmed milk powder 1.0%, sodium tyrosinate 0.1%; emulsification stabilizer 0.3%, sodium tripolyphosphate 0.03%; peanuts (about 3mm×3mm): 10% ; The balance is pure water.

[0033] At this time, the pre...

Embodiment 2

[0037] The formula of the emulsification stabilizer for producing a kind of aseptic cold-filled milk peanut beverage described in the present embodiment is as follows:

[0038]

[0039] The preparation method of the above-mentioned emulsification stabilizer: first mix microcrystalline cellulose, xanthan gum, sodium carboxymethyl cellulose, glyceryl monostearate, sucrose fatty acid ester, polyglycerol fatty acid ester, etc. Mix them separately, and then stir evenly to obtain an emulsion stabilizer in a homogeneous powder state.

[0040] When using the emulsion stabilizer of the present invention to prepare the milk peanut drink of aseptic cold filling, the weight ratio of the milk peanut drink is as follows:

[0041] White sugar 8.5%, peanut butter 3.0%, condensed milk 2.0%, skimmed milk powder 1.5%, sodium tyrosine 0.1%; emulsification stabilizer 0.3%, sodium tripolyphosphate 0.03%; peanuts (about 3mm×3mm): 5% ; Nata de coco (about 3mm×3mm): 5%; the balance is pure water. ...

Embodiment 3

[0046] The formula of the emulsification stabilizer for producing a kind of aseptic cold-filled milk peanut beverage described in the present embodiment is as follows:

[0047]

[0048] The preparation method of the above-mentioned emulsification stabilizer: first mix microcrystalline cellulose, xanthan gum, sodium carboxymethyl cellulose, glyceryl monostearate, sucrose fatty acid ester, polyglycerol fatty acid ester, etc. Mix them separately, and then stir evenly to obtain an emulsion stabilizer in a homogeneous powder state.

[0049] When using the emulsion stabilizer of the present invention to prepare the milk peanut drink of aseptic cold filling, the weight ratio of the milk peanut drink is as follows:

[0050] White sugar 8%, peanut butter 2.8%, condensed milk 2.0%, skimmed milk powder 2%, sodium tyrosinate 0.1%; emulsification stabilizer 0.3%, sodium tripolyphosphate 0.03%; peanuts (about 3mm×3mm): 3% ; Nata de coco (about 3mm×3mm): 7%; the balance is pure water.

...

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Abstract

The invention discloses an emulsion stabilizer for an aseptic cold-filled milk peanut drink and a preparation method thereof, relating to food additives. The emulsification stabilizer for the aseptic cold-filled milk and peanut drink consists of: 15% to 50% of microcrystalline cellulose, 1% to 20% of xanthan gum, and 1% to 10% of sodium carboxymethyl cellulose 10%, glyceryl monostearate 10%-35%, sucrose fatty acid ester 5%-25%, polyglycerol fatty acid ester 5%-25%, citrus fiber 10%-35%. Preparation method: first mix microcrystalline cellulose, xanthan gum, sodium carboxymethyl cellulose, glycerol monostearate, sucrose fatty acid ester, polyglycerol fatty acid ester, and citrus fiber to obtain powdered sterile cold Emulsion stabilizer for canned milk peanut drinks. It is used for the production of aseptic cold-filled milk and peanut drinks. The product has no water separation, stratification and precipitation during the shelf life, which improves the quality and taste of the product.

Description

technical field [0001] The invention relates to food additives, in particular to an emulsion stabilizer for aseptic cold-filled milk and peanut drinks and a preparation method thereof. Background technique [0002] The milk and peanut drinks currently on the market are all packaged in three-piece cans. The disadvantage is that after high temperature and high pressure sterilization, the stability of the drink is greatly damaged, and fat globules are prone to aggregation, water separation and stratification during the product shelf life. , and the release of taste and flavor is poor; it must be drunk at one time after opening, and it is not easy to carry; because the materials used are usually composed of tinplate, the cost is relatively high. The advantage of the milk peanut drink packaged in PET bottles is aseptic cold filling, which reduces the heating time, better maintains the flavor and nutrition of the product, and has good transparency, allowing consumers to intuitivel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152
Inventor 陈桂梅沈喜吴小炼张吓帆林和兴叶洪斌
Owner 厦门磐谷生物技术有限公司
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