Compound modifying agent of walnut milk beverage

Abstract

The invention discloses a compound modifying agent of a walnut milk beverage. The compound modifying agent is prepared from sodium alginate, corn starch, malic acid, vitamin C, propylene glycol alginate, polyglycerol fatty acid ester, carboxymethylcellulose, sodium carboxymethylcellulose, sodium dihydrogen phosphate, disodium hydrogen phosphate, table salt, okra gelatin, cluster bean gelatin and a compound enzyme. The compound modifying agent of the walnut milk beverage, disclosed by the invention, has a good mixing property and abundant nutrients; the synergistic effect of all the components is utilized so that the fusion of all nutritional ingredients in the walnut milk beverage can be promoted; the stability of the walnut milk beverage is improved; and the flavor and taste of the walnut milk beverage can be remarkably improved, and can be kept for long time, and the guarantee period of the walnut milk beverage is prolonged.

Description

technical field [0001] The invention relates to the technical field of food compound improver, in particular to a walnut milk drink compound improver. Background technique [0002] Milk occupies a very important consumption share in people's daily life, and various flavors of fermented milk beverages are becoming more and more popular, especially walnut kernels for intelligence and brain supplementation supplemented with milk, and walnuts fermented by lactic acid bacteria Milk drinks use lactic acid bacteria to degrade the protein in walnut milk, so that the nutrients in walnut kernels and milk are better absorbed, so they are deeply loved by consumers. However, the high content of protein and fat in the walnut milk drink makes the walnut milk drink unable to maintain a uniform and stable state, and is prone to stratification and precipitation. Therefore, the stability of the walnut milk drink is a problem to be solved in the present invention. In addition, the use of exist...

AI Technical Summary

Problems solved by technology

However, the protein and fat content in the walnut milk drink is high, so that the walnut milk drink cannot maintain a uniform and stable state, and stratification and precipitation are prone to occur. Therefore, the stability of the walnut milk drink is a problem to be solved by the present invention

In addition, the use of existing commercially available walnut milk beverage additives makes the flavor not good enough, and not nutritious and healthy enough