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Additive for walnut milk beverage

An additive, walnut milk technology, applied in the field of food additives, can solve the problems of walnut milk beverages that cannot maintain a uniform and stable state, high protein and fat content, and insufficiently safe and healthy stabilizers, so as to achieve long-term preservation of flavor and taste, and rich nutrition. , Product uniform and stable effect

Inactive Publication Date: 2016-01-13
JINAN SHUNXIANG MEDICINE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 insufficient safety and health of the stabilizer used in the prior art is also a problem to be overcome by the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0017] The walnut milk beverage additive is composed of the following components by weight ratio: sodium alginate 30, corn starch 12, citric acid 4, vitamin C4, monoglyceride 10, propylene glycol alginate 7, polyglycerol fatty acid ester 14, carboxymethyl Base cellulose 6, sodium carboxymethyl cellulose 6, sodium dihydrogen phosphate 8, disodium hydrogen phosphate 8, sodium pyrophosphate 3, diacetyl tartrate monoglyceride 5, sucrose ester 14, sodium polyacrylate 5, calcium peroxide 3. Salt 20, cassia seed gum 6, compound enzyme 30.

[0018] The added amount of the additive accounts for 0.5-2% of the total weight of the walnut milk drink.

[0019] The walnut milk beverage added with the additive of the present invention is filled after ultra-high temperature sterilization, and the temperature can be filled according to the conventional production process without special adjustment. The walnut milk drink containing the additive of the present invention, compared with similar pr...

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PUM

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Abstract

The invention discloses an additive for a walnut milk beverage. The additive comprises sodium alginate, corn starch, citric acid, vitamin C, glycerel monostearte, propylene glycol alginate, polyglyceryl fatty ester, carboxymethyl cellulose, sodium carboxymethyl cellulose, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium pyrophosphate, table salt, semen cassiae gum and composite enzymes. The additive for the walnut milk beverage, disclosed by the invention, is good in mixing property, high in safety and rich in nutrition; synergistic reaction between components is utilized, so that the fusion of nutrient components in the walnut milk beverage can be promoted, the stability of the walnut milk beverage is improved, the flavor and the mouth feel of the walnut milk beverage can be obviously improved and maintained for a long time, and the quality guarantee period of the walnut milk beverage is prolonged.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a walnut milk beverage additive. Background technique [0002] Milk is a kind of nutritional drink that people love. With the improvement of people's living standards, fermented milk drinks with various flavors are becoming more and more popular, especially walnut kernels for intelligence and brain supplementation, which are fermented by lactic acid bacteria. The made walnut milk drink uses lactic acid bacteria to degrade the protein in walnut milk, so that the nutrients in walnut kernels and milk are better absorbed, so it is very popular among 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 lack of...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 王亚君
Owner JINAN SHUNXIANG MEDICINE SCI & TECH
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