Beverage stabilizer and application thereof

Abstract

The invention relates to a processing technology of dairy products, in particular to a beverage stabilizer and an application thereof. The beverage stabilizer is prepared from components as follows: xanthan gum, konjac powder, sucrose ester, monoglyceride, sodium tripolyphosphate, sodium bicarbonate and microcrystalline cellulose. With the adoption of the technical scheme, the beverage stabilizer has the benefits as follows: a pine needle juice milk beverage adopting the stabilizer is a novel functional milk beverage product, on the basis that the minimum loss of nutrition and functional components of pine needles and milk is kept, the pine needle juice extracting efficiency and quality are improved, the problem that the milk and pine needle juice repel each other to form flocculent precipitates easily is solved, the requirement of integration of food and enjoyment as well as functions and health care for food is met to the largest extent, and the stabilizer is a very vital product having great development potential and application prospect.

Description

technical field [0001] The invention relates to dairy product processing technology, in particular to a beverage stabilizer and its application. Background technique [0002] Pine needles are rich in procyanidin and biological brass, which can effectively remove free radicals in the human body, increase blood vessel elasticity, enable the human body to achieve anti-oxidation and anti-aging effects, and increase human immunity. Milk is a liquid food with the most complete nutrients and the highest nutritional value after human breast milk. It is the best source of calcium for the human body, and its protein is also full-priced protein. Pine needles and milk are processed into pine needle milk drink, which is a healthy food that can greatly increase human immunity. But on the one hand because the content of the juice in the pine needle is few, if extract with conventional squeezing method, yield is low; If extract with broken wall method, then the particle of pine needle tiss...

AI Technical Summary

Problems solved by technology

But on the one hand because the content of the juice in the pine needle is few, if extract with conventional squeezing method, yield is low; If extract with broken wall method, then the particle of pine needle tissue is difficult to remove when slag juice separates, and two kinds of methods process are long, extract The pine needle juice is prone to enzymatic browning, which will adversely affect the flavor and appearance of the product

On the other hand, when the milk and pine needle juice extract are mixed, incompatible repulsion reactions will occur due to the different components of the milk and pine needle juice, causing flocculent precipitation, which seriously affects the commerciality of the product.