Compound emulsifying thickener for sterilized lactic acid bacteria beverages and usage method of compound emulsifying thickener for sterilized lactic acid bacteria beverages

Abstract

The invention relates to the field of food additives, and discloses a compound emulsifying thickener for sterilized lactic acid bacteria beverages and a usage method of the compound emulsifying thickener for the sterilized lactic acid bacteria beverages. The compound emulsifying thickener comprises the following raw materials: 35-45 parts of sodium carboxymethylcellulose, 11-13 parts of pectin, and 20-30 parts of gellan gum. The sodium carboxymethylcellulose and the pectin in the formula of the compound emulsifying thickener wrap denatured proteins through electrostatic adsorption and steric force, and the wrapped protein particles have certain protein precipitation prevention effects through electrostatic repulsion force; moreover, the gellan gum is capable of forming three-dimensional network structure in a product system so as to lock the well wrapped proteins in small network spaces, and thus, the phenomena of protein particle precipitation is prevented to the maximum extent. For the gellan gum is unable to directly combine with unwrapped proteins, the three raw materials in the formula must be orderly dissolved so as to function to achieve usage effects, or flocculation and aggregation form in the product with water separated stratifications.

Description

technical field

[0001] The invention relates to the field of food additives, in particular to a sterilized lactic acid bacteria beverage compound emulsification thickener and a use method thereof. Background technique

[0002] (Sterilization type) lactic acid bacteria beverages are prone to sedimentation at the bottom of the bottle during the shelf life. The current solution is mainly through the rational addition of compound emulsifying thickeners. Commonly used formulas are pectin + soybean polysaccharide; sodium carboxymethyl cellulose + pectin; sodium carboxymethyl cellulose + agar, etc.

[0003] However, the effect of the commonly used compound emulsifying thickeners including the above is not very satisfactory, and it is still easy to form a solid deposit at the bottom of the bottle. The denatured protein formed during the production of (sterilized) lactic acid bacteria drinks will form precipitates over time. Commonly used compound emulsification thickeners mainly s...