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Oxidized-starch-based composite stabilizer and preparation method and application thereof

A compound stabilizer and oxidized starch technology, which is applied in the fields of application, dairy products, and milk preparations, etc., can solve the problems of yogurt texture differences, yogurt texture hardening, yogurt texture roughness, etc., to improve health care efficacy, Less whey precipitation, delicate and smooth taste

Inactive Publication Date: 2018-04-10
LUSHAN COLLEGE OF GUANGXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, each single stabilizer has defects. For example, the stabilizing effect of pectin is better, but the cost is higher; when the amount of gelatin added is large, it is easy to cause the texture of yogurt to harden; The texture of yogurt has a great difference, adding a large amount will make the texture of yogurt rough, etc.
Although it has been reported that oxidized starch can be used in the processing of dairy products, at present, there is no report on the application of oxidized starch as a stabilizer in yoghurt

Method used

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  • Oxidized-starch-based composite stabilizer and preparation method and application thereof
  • Oxidized-starch-based composite stabilizer and preparation method and application thereof
  • Oxidized-starch-based composite stabilizer and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment example 1

[0027] (1) Preparation of oxidized starch

[0028] Prepare the starch into starch emulsion with double distilled water, stir it evenly, heat it in a water bath to 35°C, use 0.5mol / L NaOH to adjust the pH of the starch milk to 9.5, and add the sodium hypochlorite solution with an active chlorine concentration of 2% drop by drop Add it to the starch milk, and the dropwise addition should be completed within 30 minutes. After the dropwise addition, the oxidation reaction will be until there is no active chlorine residue. During this period, 1mol / L NaOH is used to maintain the pH value of the starch milk at 9.5. After the oxidation reaction is tested by the starch potassium iodide test paper, use Adjust the pH of starch milk to 7 with 1mol / L HCl, let it stand for 20 minutes, filter, wash, dry, and pulverize to obtain oxidized starch.

[0029] (2) Compounding of stabilizer

[0030] The formula of the set type yogurt stabilizer described in this embodiment is as follows (in w / w%): ...

Embodiment example 2

[0036] (1) Preparation of oxidized starch

[0037] The preparation of oxidized starch is the same as embodiment 1.

[0038] (2) Compounding of stabilizer

[0039] The formulation of the solidified yogurt stabilizer described in this embodiment is as follows (in w / w%): oxidized starch 60%, xanthan gum 25%, agar 15%.

[0040] (3) Preparation of solidified yogurt stabilizer

[0041] When preparing yoghurt with above-mentioned oxidized starch as stabilizer, its formula is as follows (in w / w%): whole milk powder 12%, sucrose 6%, compound stabilizer 1.3%, leavening agent 0.33%, water is 80.37%. Carry out fermentation calculation with 300g milk liquid, the quality of above formula is: whole milk powder 36g, sucrose 18g, composite stabilizer 3.9g (comprising oxidized starch 60%, xanthan gum 25%, agar 15%), leavening agent 1g, water It is 241.1 mL.

[0042] The preparation procedure is:

[0043] Dissolve oxidized starch, xanthan gum, agar, and sucrose in water at 70°C, stir well t...

Embodiment example 3

[0045] (1) Preparation of oxidized starch

[0046]Prepare the starch into starch emulsion with double distilled water, stir it evenly, heat it in a water bath to 35°C, use 0.5mol / L NaOH to adjust the pH of the starch milk to 9.5, and add the sodium hypochlorite solution with an active chlorine concentration of 3% drop by drop Add it to the starch milk, and the dropwise addition should be completed within 30 minutes. After the dropwise addition, the oxidation reaction will be until there is no active chlorine residue. During this period, 1mol / L NaOH is used to maintain the pH value of the starch milk at 9.5. After the oxidation reaction is tested by the starch potassium iodide test paper, use Adjust the pH of starch milk to 7 with 1mol / L HCl, let it stand for 20 minutes, filter, wash, dry, and pulverize to obtain oxidized starch.

[0047] (2) Compounding of stabilizer

[0048] The formula of the set type yogurt stabilizer described in this embodiment is as follows (in w / w%): 6...

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Abstract

The invention discloses an oxidized-starch-based composite stabilizer and a preparation method and application thereof. The composite stabilizer comprises 50 to 65% of oxidized starch, and also comprises one or a plurality of substances of 0 to 20% of pectin, 0 to 20% of gelatin, 0 to 25% of xanthan gum and 0 to 15% of agar. The application steps of the composite stabilizer in preparing solidifiedyogurt are as follows: using 70DEG C water to dissolve whole milk powder, sucrose and the composite stabilizer, hydrating the dissolved mixture for 24 hours at 4DEG C, homogenizing at 60DEG C under 20 MPa to obtain cow milk after the hydration, heating the cow milk to 95DEG C, keeping for 10 minutes, cooling to 43 DEG C, inoculating, fermenting at 43 DEG C for 6 h, and refrigerating at 4 DEG C after the fermentation to obtain set yogurt. The set yogurt produced by using of the composite stabilizer has moderate viscosity, less whey precipitation, fine and smooth mouthfeel, and stable organization.

Description

【Technical field】 [0001] The invention belongs to the field of starch preparation and food additives, and in particular relates to a composite stabilizer based on oxidized starch, a preparation method and an application thereof. 【Background technique】 [0002] Set-type yogurt has become a fermented dairy product popular with consumers because of its high nutritional value, sweet and sour taste, and cool and smooth taste. In set yogurt, casein micelles interact to form a network structure. When the pH in yogurt deviates from the isoelectric point of casein, the charged charge on the micelles will change and the charge will decrease, resulting in flocculation and precipitation. It is the precipitation and stratification of coagulated yogurt whey. In order to prevent phase separation in the set yogurt system, it is necessary to use a stabilizer to improve the stability of the yogurt system. Commonly used stabilizers include pectin, gelatin, xanthan gum, agar, carrageenan, sod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/231A23L29/281A23L29/269A23L29/256A23C9/13
CPCA23C9/13A23L29/231A23L29/256A23L29/27A23L29/284A23L29/30A23V2002/00A23V2250/5072A23V2250/5432A23V2250/5118A23V2250/628A23V2250/5086A23V2250/5024
Inventor 张佳艳熊建文李嘉琪梁艳菁
Owner LUSHAN COLLEGE OF GUANGXI UNIV OF SCI & TECH
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