Refreshing type stabilizing agent and preparation method thereof

A stabilizer and refreshing type technology, applied in the field of refreshing stabilizer and its preparation, can solve problems such as unsatisfactory structure and taste, and achieve the effect of refreshing structure and quick release of fragrance

Inactive Publication Date: 2015-10-28
DONGGUAN TIANYI FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For the ice cream industry, the structure and mouthfeel of the existing ice cream are not ideal. Therefore, it is necessary to develop a refreshing stabilizer that can make the product structure refreshing and melt in the mouth and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0129] A refreshing type stabilizer, described refreshing type stabilizer is made up of the raw material of following weight part:

[0130] 10.6 parts of guar gum

[0131] Xanthan gum 8.5 parts

[0132] Sodium carboxymethyl cellulose 9.3 parts

[0133] Sodium alginate 2.2 parts

[0134] Carrageenan 12.8 parts

[0135] Locust bean gum 11.9 parts

[0136] Monoglyceride fatty acid ester 12.1 parts

[0137] Sucrose fatty acid ester 3.6 parts

[0138] 2.5 parts of tripolyglycerol monostearate

[0139] Konjac flour 4.4 parts

[0140] Maltodextrin 6.1 parts.

[0141] A preparation method of a refreshing stabilizer, comprising weighing guar gum, xanthan gum, sodium carboxymethyl cellulose, sodium alginate, carrageenan, locust bean gum, monoglyceride fatty acid ester, Sucrose fatty acid ester, triglycerol monostearate, konjac flour and maltodextrin were mixed, and stirred at a speed of 12r / min for 35min to prepare a refreshing stabilizer.

Embodiment 2

[0143] A refreshing type stabilizer, described refreshing type stabilizer is made up of the raw material of following weight part:

[0144] 11.6 parts of guar gum

[0145] Xanthan gum 9.0 parts

[0146] Sodium carboxymethylcellulose 10.3 parts

[0147] Sodium alginate 2.3 parts

[0148] Carrageenan 13.8 parts

[0149] Locust bean gum 12.9 parts

[0150] Monoglyceride fatty acid ester 13.1 parts

[0151] Sucrose fatty acid ester 4.1 parts

[0152] Tripolyglycerol monostearate 3.0 parts

[0153] Konjac flour 4.9 parts

[0154] Maltodextrin 6.6 parts.

[0155] A preparation method of a refreshing stabilizer, comprising weighing guar gum, xanthan gum, sodium carboxymethyl cellulose, sodium alginate, carrageenan, locust bean gum, monoglyceride fatty acid ester, Sucrose fatty acid ester, triglycerol monostearate, konjac flour and maltodextrin were mixed, and stirred at a speed of 14r / min for 32min to prepare a refreshing stabilizer.

Embodiment 3

[0157] A refreshing type stabilizer, described refreshing type stabilizer is made up of the raw material of following weight part:

[0158] 12.6 parts of guar gum

[0159] Xanthan gum 9.5 parts

[0160] Sodium carboxymethylcellulose 11.3 parts

[0161] Sodium alginate 3.2 parts

[0162] Carrageenan 14.8 parts

[0163] Locust bean gum 13.9 parts

[0164] Monoglyceride fatty acid ester 14.1 parts

[0165] Sucrose fatty acid ester 4.6 parts

[0166] 3.5 parts of tripolyglycerol monostearate

[0167] Konjac flour 5.4 parts

[0168] Maltodextrin 7.1 parts.

[0169] A preparation method of a refreshing stabilizer, comprising weighing guar gum, xanthan gum, sodium carboxymethyl cellulose, sodium alginate, carrageenan, locust bean gum, monoglyceride fatty acid ester, Sucrose fatty acid ester, tripolyglycerol monostearate, konjac flour and maltodextrin were mixed, and stirred at a speed of 15r / min for 30min to prepare a refreshing stabilizer.

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Abstract

The invention relates to the technical field of food stabilizing agents, particularly to a refreshing type stabilizing agent and a preparation method thereof. The refreshing type stabilizing agent consists of the following raw materials in parts by weight: 10.6-14.6 parts of guar gum, 8.5-10.5 parts of xanthan gum, 9.3-13.3 parts of carboxymethyl cellulose sodium, 2.2-4.2 parts of sodium alginate, 12.8-16.8 parts of carrageenin, 11.9-15.9 parts of locust bean gum, 12.1-16.1 parts of fatty acid monoglyceride, 3.6-5.6 parts of sucrose fatty acid ester, 2.5-4.5 parts of tripolyglycerol monostearates, 4.4-6.4 parts of konjaku flour and 6.1-8.1 parts of maltodextrin. The refreshing type stabilizing agent disclosed by the invention enables the product structure to be refreshing, is melted after being put in mouths, and is high in fragrance release speed.

Description

technical field [0001] The invention relates to the technical field of food stabilizers, in particular to a refreshing stabilizer and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, my country's frozen food industry has grown rapidly. Since the 1990s, the annual output has increased by more than 20%, and it has become a new star in the food industry. [0003] When freezing food, the food that needs to be frozen should be properly processed to maintain the original quality of the food at low temperature, which has the benefits of delicious, convenient, healthy, hygienic, nutritious and affordable. [0004] Ice cream is a volume made by mixing, sterilizing, homogenizing, aging, freezing, hardening, etc., with drinking water, milk, milk powder, butter (or vegetable oil), sugar, etc. as the main raw materials, adding appropriate amount of food additives, etc. Expanded frozen food with a delicate, sm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/0526A23L1/054A23L1/0532A23L1/053A23L1/32A23L1/214A23L1/09A23L15/00A23L19/10A23L29/00A23L29/238A23L29/25A23L29/256A23L29/269
CPCA23V2002/00A23V2250/5086A23V2250/51082A23V2250/5026A23V2250/5036A23V2250/507A23V2250/18A23V2250/5114
Inventor 李正文
Owner DONGGUAN TIANYI FOOD TECH
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