Stabilizing agent and preparation method thereof, cereal milk prepared by using stabilizing agent, and preparation method of cereal milk

A stabilizer and milk technology, which is applied in the field of cereal milk and the preparation of both, can solve the problems of sinking and aggregation of insoluble fiber, lack of suspension and thickening of soluble fiber, and inability to suspend grain powder, etc., to achieve Solve the effect of grain flour sinking

Inactive Publication Date: 2018-07-24
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fruit and vegetable fiber has good water absorption and swelling properties, and can be thickened, but soluble fiber does not have suspension and thickening properties, and insoluble fiber itself will also sink and aggregate, and cannot suspend grain flour.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Preparation of stabilizer

[0023] (1) Ingredients

[0024] By mass percentage: citrus fiber 20%, sodium carboxymethylcellulose 25%, mono-diglyceride fatty acid ester 45%, carrageenan 8%.

[0025] (2) The preparation method comprises the following steps:

[0026] A, citrus fiber, sodium carboxymethylcellulose, mono-diglyceride fatty acid esters and carrageenan are ground to powder;

[0027] B. Dry-mix the powdered components until they are uniform to obtain a powdered stabilizer product.

[0028] 2. Preparation of cereal milk using above stabilizers

[0029] (1) Ingredients

[0030] In terms of mass percentage: 35% of fresh milk, 4.5% of grain flour, 6% of white granulated sugar, 0.25% of stabilizer, and the balance of water, wherein the grain flour is composed of 1.0% of red bean flour, 1.5% of red rice flour and 2% of millet flour.

[0031] (2) preparation method comprises the steps:

[0032] a. Stabilizer and water according to the mass ratio of 1:100, cut i...

Embodiment 2

[0036] 1. Preparation of stabilizer

[0037] (1) Ingredients

[0038] In terms of mass percentage: citrus fiber 15%, sodium carboxymethylcellulose 30%, mono-diglyceride fatty acid ester 50%, carrageenan 5%.

[0039] (2) The preparation method comprises the following steps:

[0040] A, citrus fiber, sodium carboxymethylcellulose, mono-diglyceride fatty acid esters and carrageenan are ground to powder;

[0041] B. Dry-mix the powdered components until they are uniform to obtain a powdered stabilizer product.

[0042] 2. Preparation of cereal milk using above stabilizers

[0043] (1) Ingredients

[0044] In terms of mass percentage: 50% of fresh milk, 3.5% of grain powder, 5% of white granulated sugar, 0.25% of stabilizer, and the balance of water, wherein the grain powder is composed of 2.0% of black rice flour and 1.5% of black sesame powder.

[0045] (2) preparation method comprises the steps:

[0046] a. Stabilizer and water according to the mass ratio of 1:130, cut in ...

Embodiment 3

[0050] 1. Preparation of stabilizer

[0051] (1) Ingredients

[0052] By mass percentage: citrus fiber 12%, sodium carboxymethylcellulose 20%, mono-diglyceride fatty acid ester 62%, carrageenan 6%.

[0053] (2) The preparation method comprises the following steps:

[0054] A, citrus fiber, sodium carboxymethylcellulose, mono-diglyceride fatty acid esters and carrageenan are ground to powder;

[0055] B. Dry-mix the powdered components until they are uniform to obtain a powdered stabilizer product.

[0056] 2. Preparation of cereal milk using above stabilizers

[0057] (1) Ingredients

[0058] In terms of mass percentage: 65% of fresh milk, 2.5% of grain powder, 4.5% of white granulated sugar, 0.2% of stabilizer, and the balance of water, wherein the grain powder is composed of 1.5% of mung bean powder and 1.0% of oat flour.

[0059] (2) preparation method comprises the steps:

[0060] a. Stabilizer and water according to the mass ratio of 1:150, cut in water at 80°C at 1...

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PUM

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Abstract

The invention relates to a stabilizing agent and a preparation method thereof, cereal milk prepared by using the stabilizing agent, and a preparation method of the cereal milk, and belongs to the technical field of food additives. The stabilizing agent comprises the following components in percentage by mass of 5%-20% of citrus fibers, 10%-30% of sodium carboxymethyl cellulose, 40%-80% of mono/di-glyceride fatty acid esters and 5%-10% of carrageenan. The cereal milk prepared by using the stabilizing agent comprises the following components in percentage by mass of 35%-90% of fresh milk, 0.5%-5% of cereal powder, 1%-6% of white granulated sugar, 0.15%-0.25% of a suspension emulsion stabilizer and the balance of water. According to the stabilizing agent and the preparation method thereof, the cereal milk and the preparation method thereof disclosed by the invention, the insoluble citrus fibers are used as a main suspending agent, and through the food additive, the hydrophilicity of the insoluble citrus fibers is increased, the network structure of the insoluble citrus fibers is stabilized, the suspension and the thickening property of a system are promoted, the situation that the cereal milk does not have the phenomena of precipitation, layering and bleeding in the 6-month quality guarantee period can be guaranteed, and a favorable stable state is reached.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a stabilizer, cereal milk prepared by using the same and a preparation method of the two. Background technique [0002] With the improvement of people's health awareness, consumers pay more and more attention to nutritional and dietary balance. Milk is rich in protein and fat but insufficient in carbohydrates. Therefore, cereal milk is more and more popular in the market, but cereal powder Particles and high density are easy to sink in milk, and the phenomenon of sedimentation and aggregation at the bottom appears. To solve such problems, most companies use microcrystalline cellulose, gellan gum, xanthan gum, etc. as suspending agents and thickeners , about 6 kinds of food additives are needed; [0003] Fruit and vegetable fiber has good water absorption and swelling properties and can be thickened, but soluble fiber does not have suspending and thickening pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/256A23C9/152A23C9/154A23C9/156A23C3/037
CPCA23C3/037A23C9/152A23C9/1528A23C9/1542A23C9/156A23L29/03A23L29/035A23L29/04A23L29/256
Inventor 杨晓光
Owner HEBEI BROS ILONG FOOD TECH LLC
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