Beverage stabilizer and beverage containing same
A stabilizer and beverage technology, which is applied in food ingredients as clouding agents, food ingredients as emulsifiers, food ingredients containing natural extracts, etc., can solve problems such as poor stability of beverages, and achieve good stability and excellent stability.
Inactive Publication Date: 2017-01-04
吉林凉水滩农牧业有限公司
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- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0005] The technical problem to be solved by the present invention is to provide a beverage stabilizer and a beverage containing the stabilizer for the problem of poor beverage stability in the prior art.
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0065] Embodiment 1: beverage stabilizer
[0066] Consists of the following ingredients:
[0067] Gellan Gum 66.0% Carrageenan 6.6%
[0068] Sodium Citrate 16.4% Sodium Carboxymethyl Cellulose 11.0%,
[0069] The stabilizer is prepared by mixing the raw materials in the above ratio (weight ratio).
Embodiment 2
[0070] Embodiment 2: beverage stabilizer
[0071] Consists of the following ingredients:
[0072] Gellan Gum 50% Carrageenan 8%
[0073] Sodium Citrate 32% Sodium Carboxymethyl Cellulose 10%,
[0074] The stabilizer is prepared by mixing the raw materials in the above ratio (weight ratio).
Embodiment 3
[0075] Embodiment 3: beverage stabilizer
[0076] Consists of the following ingredients:
[0077] Gellan Gum 70% Carrageenan 4%
[0078] Sodium Citrate 18% Sodium Carboxymethyl Cellulose 8%,
[0079] The stabilizer is prepared by mixing the raw materials in the above ratio (weight ratio).
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Abstract
The invention provides a beverage stabilizer and a beverage containing the same. The beverage stabilizer is composed of 50-70% of gellan gum, 4-10% of carrageenan, 10-35% of sodium citrate and 8-15% of sodium carboxymethylcellulose. The beverage stabilizer has excellent stability, and the beverage prepared with the beverage stabilizer is highly stable. A large number of experiments prove that an optimal effect can be realized through compounding of gellan gum, carrageenan and sodium carboxymethylcellulose, obvious sensory change of the beverage prepared with the beverage stabilizer did not occur after the beverage was placed for 90 days, and viscosity Eta is 0-2.0 mpa.s.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a beverage stabilizer and a beverage containing the stabilizer. Background technique [0002] Among the traditional grain food raw materials, corn silk is not only rich in nutrition, but also has a particularly good flavor and palatability. The food processed with it has a strong fragrance and is deeply loved by people. In recent years, many people are trying to make corn silk drinks with corn silk as raw material. Judging from the published prior art, these designs or products are relatively simple, and the techniques adopted are also very popular, so it is very difficult to achieve higher edible quality and commercial value. [0003] Although the expectations of consumers and the enthusiasm of producers are high, there are many technical difficulties in the middle, which really need to be solved well. First of all, corn silk beverage products are usually beverages with relativel...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L2/62A23L2/52A23L2/02
CPCA23L2/62A23L2/02A23L2/52A23V2002/00A23V2200/216A23V2250/5054A23V2250/5036A23V2250/032A23V2250/5026A23V2200/222A23V2250/208A23V2250/548A23V2250/51A23V2250/21A23V2250/2124
Inventor 佟金华
Owner 吉林凉水滩农牧业有限公司