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

A technology of lactic acid bacteria beverage and emulsification thickener, applied in the field of food additives, can solve the problem that the optimal stabilization effect cannot be fully achieved, and achieve the effect of preventing protein particle precipitation and preventing protein precipitation.

Active Publication Date: 2017-12-01
杭州恒旺食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this patent, the stabilizer is added and dissolved at the same time during use, so it cannot fully achieve the optimal stabilizing effect that the formula stabilizer can achieve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A bactericidal lactic acid bacteria beverage compound emulsifying thickener, comprising the following raw materials in parts by weight: 40 parts of sodium carboxymethylcellulose, 12 parts of pectin, and 25 parts of gellan gum.

[0037] A method for using a sterilized lactic acid bacteria beverage compound emulsified thickener, comprising the following steps:

[0038] 1) Add sodium carboxymethylcellulose, pectin and gellan gum into water at room temperature according to the ratio, and dissolve at high speed (11000rpm) for 20 minutes to completely dissolve sodium carboxymethylcellulose. Wherein, the added amount of water is 3 times of the total mass of sodium carboxymethylcellulose, pectin and gellan gum.

[0039] 2) Mix the solution obtained in step 1) with the yogurt fermentation broth of the same quality, lower the temperature to below 25°C to adjust the acidity, and adjust the acidity to 68°T; during this process, sodium carboxymethylcellulose is wrapped in the yogurt...

Embodiment 2

[0043] A sterilized lactic acid bacteria beverage compound emulsifying thickener, comprising the following raw materials in parts by weight: 35 parts of sodium carboxymethylcellulose, 11 parts of pectin, 90 parts of seaweed polysaccharide, and 20 parts of gellan gum.

[0044] A method for using a sterilized lactic acid bacteria beverage compound emulsified thickener, comprising the following steps:

[0045] 1) Add sodium carboxymethylcellulose, pectin and gellan gum into water at room temperature according to the ratio, and dissolve at high speed (10000rpm) for 15 minutes to completely dissolve sodium carboxymethylcellulose. Wherein, the added amount of water is 2.5 times of the total mass of sodium carboxymethylcellulose, pectin and gellan gum.

[0046] 2) Mix the solution obtained in step 1) with 0.9 times the mass of yogurt fermentation broth, cool down to below 25°C to adjust the acidity, and adjust the acidity to 67°T; during this process, sodium carboxymethylcellulose is...

Embodiment 3

[0050] A sterilized lactic acid bacteria beverage compound emulsification thickener, comprising the following raw materials in parts by weight: 45 parts of sodium carboxymethyl cellulose, 13 parts of pectin, 110 parts of seaweed polysaccharide, 60 parts of gas-phase natural cellulose gel powder, 30 parts of cold glue.

[0051] The preparation method of the gas-phase natural cellulose gel powder is as follows: bagasse is ground into powder, and after passing through an 80-mesh sieve, it is added to a mixture containing 40wt% glycerin and 1wt% sodium hydroxide according to a solid-liquid ratio of 1g / 10mL. Disperse evenly in the aqueous solution, then cook under pressure at 160°C for 4 hours; then cool to 105°C, add boiling water to fully dissolve the insoluble matter, and perform suction filtration, wash and dry the solid obtained by suction filtration to obtain natural cellulose; The natural cellulose was formulated into a 5wt% natural cellulose ionic liquid solution, and the s...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
CPCA23C9/1544
Inventor 封跃龙西艳双刘华玉汪波金燕周楠
Owner 杭州恒旺食品科技有限公司
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