Emulsifying stabilizer containing bacterial cellulose and application in coffee milk beverage thereof

Abstract

The invention provides an emulsifying stabilizer containing bacterial cellulose. The emulsifying stabilizer includes the following components in percentages by weight: 9-21% of bacterial cellulose, 3-9% of xanthan gum, 6-12% of carboxymethylcellulose sodium, 7-14% of sucrose ester, 20-50% of monoacylglyceride and 1-42% of maltodextrin. The invention also provides a coffee milk beverage containingthe emulsifying stabilizer. The coffee milk beverage includes the following components in percentages by weight: 0.5-3.0% of coffee, 0.04-0.16% of baking soda, 2-5% of creamer, 1-4% of whole milk powder, 3-9% of white granulated sugar and 0.1-1% of the emulsifying stabilizer, with the rest being water. The emulsifying stabilizer can not only effectively prevent the coffee and protein precipitation in the coffee milk beverage, but also prevent the fat floating in the coffee milk beverage, and can further prevent the coffee and protein precipitation caused by high temperature sterilization.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to an emulsion stabilizer containing bacterial cellulose and its application in coffee milk drinks. Background technique [0002] Bacterial cellulose (Bacteria cellulose, BC) is a new type of nano-scale cellulose produced by bacteria such as Acetobacter, which has some characteristics such as high fiber purity, high crystallinity, and high water absorption. fields have broad application prospects. The chemical composition of bacterial cellulose and plant cellulose is basically the same, but the morphological structure and supramolecular structure of bacterial cellulose are different from plant cellulose. Bacterial cellulose has high fiber purity. Compared with plant cellulose, it does not contain impurities such as lignin and hemicellulose. The extraction process is simple. It only needs to be treated with dilute lye to remove bacteria, proteins and other secretions. Its fibers are ul...

AI Technical Summary

Problems solved by technology

One is that coffee milk beverages contain multiphase systems such as coffee, milk protein, milk fat, and water. During production, preservation, and sales, coffee precipitation and stratification, protein precipitation and stratification, and fat separation and floating phenomena are prone to occur. Thereby seriously affecting the taste and appearance quality of beverages

The second is that the currently used emulsification stabilizer is not resistant to high temperature and cannot form a good protective effect on coffee, protein, fat and other particles in the high-temperature sterilization environment, so the coffee milk beverage will precipitate again in the high-temperature sterilization process

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