Milk protein-anionic polysaccharide emulsification stabilizer and application thereof

A technology of anionic polysaccharide and emulsification stabilizer, which is applied in the field of milk protein-anionic polysaccharide emulsification stabilizer, can solve the problems of limited stabilization effect and stabilization time, reduce product shelf life, affect product promotion, etc., achieve good emulsification effect, solve fat Effect of floating and preventing protein precipitation

Active Publication Date: 2017-05-10
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The components of this type of stabilizer are only physically mixed, the stabilization effect and stabilization time are limited, and quality problems such as oil la

Method used

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  • Milk protein-anionic polysaccharide emulsification stabilizer and application thereof
  • Milk protein-anionic polysaccharide emulsification stabilizer and application thereof
  • Milk protein-anionic polysaccharide emulsification stabilizer and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The milk protein-anionic polysaccharide emulsification stabilizer solution has the following components and mass percentages: 0.5 parts of whey protein, 0.5 parts of carrageenan, and 85 parts of water. Dissolve 0.5 parts of whey protein in water, adjust the pH to 7, then denature at 95°C for 10 minutes, lower the temperature to 25°C, adjust the pH to 5, add 0.5 parts of carrageenan and stir until dissolved, the stirring speed of the dissolution is controlled as 1000 rpm, the milk protein-anionic polysaccharide emulsification stabilizer solution is obtained. The components and mass percentages of the neutral milk drink are: 6 parts of whole milk powder or skimmed milk powder, 86 parts of emulsion stabilizer solution, and 8 parts of white sugar; the preparation method of the neutral milk drink comprises the following steps: White granulated sugar, whole milk powder or skimmed milk powder are sequentially added into the emulsification stabilizer solution, stirred until dis...

Embodiment 2

[0025] The milk protein-anionic polysaccharide emulsification stabilizer solution has the following components and mass percentages: 0.4 parts of lactoferrin, 0.4 parts of high methoxyl pectin, and 85.1 parts of water. Dissolve 0.4 parts of lactoferrin in water, adjust the pH to 7, then denature at 90°C for 20 minutes, lower the temperature to 25°C, adjust the pH to 8, add 0.4 parts of high methoxyl pectin and stir until dissolved, the dissolved The stirring speed is controlled at 1000 rpm, and the milk protein-anionic polysaccharide emulsion stabilizer solution is obtained. The components and mass percentages of the acidic milk drink are: 4 parts of whole milk powder or skimmed milk powder, 85.9 parts of emulsion stabilizer solution, 10 parts of white sugar, and 0.1 part of sodium citrate; the preparation method of the acidic milk drink includes The steps are as follows: add white sugar, whole milk powder or skimmed milk powder in turn to the emulsification stabilizer solutio...

Embodiment 3

[0027]The milk protein-anionic polysaccharide emulsification stabilizer solution has the following components and mass percentages: 0.6 parts of casein, 0.3 parts of sodium alginate, 0.3 parts of carrageenan, and 75.7 parts of water. Dissolve 0.6 parts of casein in water, adjust the pH to 7, then denature at 65°C for 30 minutes, lower the temperature to 25°C, adjust the pH to 4, add 0.3 parts of sodium alginate and 0.3 parts of carrageenan and stir until dissolved, dissolve The stirring speed is controlled to be 1200rpm, and the milk protein-anionic polysaccharide emulsion stabilizer solution is obtained. The components and mass percentages of the neutral milk drink are: 8 parts of whole milk powder or skimmed milk powder, 76.9 parts of emulsion stabilizer solution, and 15.1 parts of white sugar; the preparation method of the neutral milk drink comprises the following steps: Add white granulated sugar, whole milk powder or skimmed milk powder to the emulsification stabilizer s...

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Abstract

The invention discloses a preparation method of a milk protein-anionic polysaccharide emulsification stabilizer, and solves the problems that the conventional emulsification stabilizer is poor in stabilizing effect and short in shelf life. According to the technical scheme, the milk protein-anionic polysaccharide emulsification stabilizer comprises the following raw materials in parts by weight: 0.3-0.6 part of milk protein, 0.3-0.6 part of anionic polysaccharide and 75.7-87.3 parts of water; the preparation method comprises the following steps: dissolving the milk protein into water, adjusting pH to 7, then denaturing at the high temperature of 65-95 DEG C, cooling to 15-25 DEG C, then adjusting pH to 4-8, adding the anionic polysaccharide, stirring till the anionic polysaccharide is dissolved, and obtaining the milk protein-anionic polysaccharide emulsification stabilizer. The milk protein-anionic polysaccharide emulsification stabilizer is good in mouth feel; the raw materials are easy to obtain; the milk protein-anionic polysaccharide emulsification stabilizer is safe and healthy, has a good emulsifying effect, and can effectively improve the stability of milk beverage to prolong the shelf life of a product.

Description

technical field [0001] The invention relates to an emulsification stabilizer in the food field and its application, in particular to a milk protein-anionic polysaccharide emulsification stabilizer and its application. Background technique [0002] In recent years, with the continuous improvement of people's material living standards in our country, people's demand for nutritious and healthy milk beverages is increasing, which promotes the rapid development of my country's dairy industry. [0003] Dairy drink is a liquid protein food with uniform quality, pure fragrance, and integration of nutrition and health care, with milk or dairy products as the main raw material. Its main component is milk or dairy products. According to the standards of the Ministry of Health, the protein content of milk drinks It must be greater than 1%. The acidic milk drink is made of fresh milk or reconstituted milk as the main raw material. By adding auxiliary materials such as stabilizers, sweete...

Claims

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Application Information

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IPC IPC(8): A23C9/156A23C9/152
CPCA23C9/152A23C9/1565
Inventor 王春维李奥彭凯迪程铭陶冶焦文佳夏廉臣祝爱侠陈杰
Owner WUHAN POLYTECHNIC UNIVERSITY
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