High flower-shaped stabilizer and preparation method thereof

A stabilizer and high-drawing technology, which is applied in the field of high-drawing stabilizer and its preparation, can solve the problems of poor molding effect and poor product melting resistance, and achieve good molding effect, improved melting resistance, and high production efficiency Effect

Inactive Publication Date: 2015-11-25
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 forming effect of the existing high latte ice cream products is not good, and the product has poor melting resistance. Therefore, it is necessary to develop a high forming effect and good fusing resistance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0129] A kind of high stretch pattern stabilizer, described high stretch pattern stabilizer is made up of the raw material of following weight part:

[0130] 13.5 parts of guar gum

[0131] 7.6 parts of xanthan gum

[0132] Sodium carboxymethylcellulose 8.8 parts

[0133] Sodium alginate 2.0 parts

[0134] Carrageenan 11.5 parts

[0135] Locust bean gum 10.6 parts

[0136] Monoglyceride fatty acid ester 11.2 parts

[0137] 4.1 parts of sucrose fatty acid ester

[0138] 2.4 parts of tripolyglycerol monostearate

[0139] 6.3 parts of konjac flour

[0140] Maltodextrin 6.0 parts.

[0141] A kind of preparation method of high lava stabilizer, weighs guar gum, xanthan gum, sodium carboxymethyl cellulose, sodium alginate, carrageenan, locust bean gum, monoglyceride fatty acid ester according to the weight ratio of raw materials , sucrose fatty acid ester, triglycerol monostearate, konjac flour and maltodextrin were mixed, and stirred for 35 minutes at a speed of 12 r / min to...

Embodiment 2

[0143] A kind of high stretch pattern stabilizer, described high stretch pattern stabilizer is made up of the raw material of following weight part:

[0144] 14.5 parts of guar gum

[0145] Xanthan gum 8.1 parts

[0146] Sodium carboxymethylcellulose 9.8 parts

[0147] Sodium alginate 2.5 parts

[0148] Carrageenan 12.5 parts

[0149] Locust bean gum 11.6 parts

[0150] Monoglyceride fatty acid ester 12.2 parts

[0151] 4.6 parts of sucrose fatty acid ester

[0152] 2.9 parts of tripolyglycerol monostearate

[0153] 6.8 servings of konjac flour

[0154] 6.5 parts of maltodextrin.

[0155] A kind of preparation method of high lava stabilizer, weighs guar gum, xanthan gum, sodium carboxymethyl cellulose, sodium alginate, carrageenan, locust bean gum, monoglyceride fatty acid ester according to the weight ratio of raw materials , sucrose fatty acid ester, triglycerol monostearate, konjac flour and maltodextrin were mixed, and stirred at a speed of 14r / min for 32min to pr...

Embodiment 3

[0157] A kind of high stretch pattern stabilizer, described high stretch pattern stabilizer is made up of the raw material of following weight part:

[0158] 15.5 parts of guar gum

[0159] Xanthan gum 8.6 parts

[0160] Sodium carboxymethyl cellulose 10.8 parts

[0161] Sodium alginate 3.0 parts

[0162] Carrageenan 13.5 parts

[0163] Locust bean gum 12.6 parts

[0164] Monoglyceride fatty acid ester 13.2 parts

[0165] 5.1 parts of sucrose fatty acid ester

[0166] 3.4 parts of tripolyglycerol monostearate

[0167] 7.3 parts of konjac flour

[0168] 7.0 parts of maltodextrin.

[0169] A kind of preparation method of high lava stabilizer, weighs guar gum, xanthan gum, sodium carboxymethyl cellulose, sodium alginate, carrageenan, locust bean gum, monoglyceride fatty acid ester according to the weight ratio of raw materials , sucrose fatty acid ester, tripolyglycerol monostearate, konjac flour and maltodextrin were mixed, and stirred for 30 minutes at a speed of 15 r / ...

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Abstract

The present invention relates to the technical field of food stabilizer, in particular to a high flower-shaped stabilizer and a preparation method thereof. The high flower-shaped stabilizer comprises the following raw materials by weight: 13.5-17.5 parts of guar gum, 7.6-9.6 parts of xanthan gum, 8.8-12.8 parts of sodium carboxymethyl cellulose, 2.0-4.0 parts of sodium alginate, 11.5-15.5 parts of carrageenan, 10.6-14.6 parts of locust bean gum, 11.2-15.2 parts of monoglyceride fatty acid ester, 4.1-6.1 parts of sucrose fatty acid ester, 2.4-4.4 parts of tripolyglycerol monostearates, 6.3-8.3 parts of konjac flour and 6.0-8.0 parts of maltodextrin. The high flower-shaped stabilizer provided by the invention enables products to have good shaping effects, and can significantly improve the melting resistance of products.

Description

technical field [0001] The invention relates to the technical field of food stabilizers, in particular to a high garnet 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, s...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23G9/42
Inventor 李正文
Owner DONGGUAN TIANYI FOOD TECH
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