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Suspension stabilizer, suspended particle peanut milk beverage and preparation method of suspension stabilizer and suspended particle peanut milk beverage

A technology of suspension stabilizer and suspended particles, applied in the field of suspension stabilizer, can solve the problems of uneven filling and inability to realize industrialized production, and achieve the effect of preventing aggregation and sinking, preventing particle aggregation and uniform suspension.

Active Publication Date: 2018-05-11
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] This method is to add peanut granules after the material liquid is prepared, and then perform UHT137℃ / 30s sterilization. During the pipeline transportation, the peanut granules will precipitate to the bottom of the pipeline and accumulate, resulting in uneven filling and unable to realize industrial production.

Method used

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  • Suspension stabilizer, suspended particle peanut milk beverage and preparation method of suspension stabilizer and suspended particle peanut milk beverage
  • Suspension stabilizer, suspended particle peanut milk beverage and preparation method of suspension stabilizer and suspended particle peanut milk beverage
  • Suspension stabilizer, suspended particle peanut milk beverage and preparation method of suspension stabilizer and suspended particle peanut milk beverage

Examples

Experimental program
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Embodiment 1

[0031] Stabilizer A: citrus fiber 12%, microcrystalline cellulose 32%, sodium carboxymethyl cellulose 13%, mono- and diglyceride fatty acid esters 40%, xanthan gum 3%.

[0032] Stabilizer B: 32% xanthan gum, 18% citrus fiber, 50% microcrystalline cellulose.

[0033] 1) The preparation method of the above-mentioned suspended particle peanut milk drink stabilizer: first dry-mix these raw materials such as citrus fiber, microcrystalline cellulose, sodium carboxymethyl cellulose, mono- and diglycerin fatty acid esters, and xanthan gum to obtain Stabilizer A, and then xanthan gum, citrus fiber, and microcrystalline cellulose are dry-mixed to obtain stabilizer B.

[0034] 2) The peanut milk drink prepared with the stabilizer for suspended particle peanut milk drink according to the present invention consists of: 2.5% peanut butter, 7% white sugar, 2% milk powder, 10% peanut granules, stabilizer A0. 25%, stabilizer B 0.15%, sodium bicarbonate 0.05%, and the balance is water.

[003...

Embodiment 2

[0038] A formula using fruit and vegetable fiber suspended particle peanut milk beverage stabilizer described in this embodiment is as follows:

[0039] Stabilizer A: citrus fiber 14%, microcrystalline cellulose 35%, sodium carboxymethyl cellulose 10%, mono- and diglyceride fatty acid esters 38%, xanthan gum 3%.

[0040] Stabilizer B: 32% xanthan gum, 20% citrus fiber, 48% microcrystalline cellulose.

[0041] 1) The preparation method of the above-mentioned cereal milk stabilizer: first dry-mix these raw materials such as citrus fiber, microcrystalline cellulose, sodium carboxymethyl cellulose, mono- and diglyceride fatty acid esters, and xanthan gum to obtain stabilizer A , and then dry-mix the raw materials of xanthan gum, citrus fiber and microcrystalline cellulose to obtain the stabilizer B.

[0042] 2) The peanut milk drink prepared by the stabilizer of the suspended particle peanut milk drink according to the present invention is composed of: 3.5% peanut butter, 6% whit...

Embodiment 3

[0046] The recipe of a peanut milk drink using fruit and vegetable fiber suspended particles described in this embodiment is as follows:

[0047] Stabilizer A: citrus fiber 10%, microcrystalline cellulose 34%, sodium carboxymethyl cellulose 10%, mono- and diglyceride fatty acid ester 44%, xanthan gum 2%.

[0048] Stabilizer B: 20% xanthan gum, 20% citrus fiber, 60% microcrystalline cellulose.

[0049] 1) The preparation method of the above-mentioned suspended particle peanut milk drink stabilizer: first dry-mix these raw materials such as citrus fiber, microcrystalline cellulose, sodium carboxymethyl cellulose, mono- and diglycerin fatty acid esters, and xanthan gum to obtain Stabilizer A, and then xanthan gum, citrus fiber, and microcrystalline cellulose are dry-mixed to obtain stabilizer B.

[0050] 2) The peanut milk drink prepared by the stabilizer of the suspended particle peanut milk drink according to the present invention is composed of: 3.0% peanut butter, 7% white s...

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Abstract

The invention relates to a suspension stabilizer, a suspended particle peanut milk beverage and a preparation method of the suspension stabilizer and the suspended particle peanut milk beverage, belonging to the technical field of foods. The suspension stabilizer contains a stabilizer A and a stabilizer B in a mass ratio of (1.5-3) to (1-2), wherein the stabilizer A contains the following components in percentage by mass: 5%-25% of citrus fibers, 10%-60% of microcrystalline cellulose, 10%-30% of sodium carboxymethyl cellulose, 40%-70% of glycerin fatty acid ester and 0-10% of xanthan gum. Theinvention further discloses the preparation method of the suspension stabilizer and the suspended particle peanut milk beverage. By utilizing fruit-vegetable fiber suspension stabilizer, after solid particles are added into the peanut milk beverage, particles are uniformly suspended in material liquid and are uniformly suspended but not precipitate in a UHT sterilization pipeline.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a suspension stabilizer used in a suspended particle peanut milk drink, a suspended particle peanut milk drink, and a preparation method for the two. The invention uses a suspension stabilizer for fruit and vegetable fibers. After the solid particles are added to the peanut milk drink, the suspension stabilizer ensures that the particles are uniformly suspended in the feed liquid, and the particles remain uniformly suspended in the UHT sterilization pipeline without sedimentation. Background technique [0002] Peanut milk drink is a kind of nutritional drink prepared from peanuts as the main raw material. Because peanut protein is rich in nutrition and has health care functions, it is very popular among consumers. Peanut milk granules are currently added in the market, and the granules either float on the surface of the feed liquid or settle to the bottom, and the appearance is poor. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06A23L29/00A23L29/262A23L29/269A23L29/30
CPCA23C11/06A23V2002/00A23L29/04A23L29/262A23L29/269A23L29/30A23V2250/5086A23V2250/51084
Inventor 褚少兴
Owner HEBEI BROS ILONG FOOD TECH LLC
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