Emulsion stabilizer containing bacterial cellulose and application thereof in high-calcium cocoa milk beverages

A technology of emulsification stabilizer and bacterial cellulose, used in food ingredients as emulsifier, cocoa, application, etc., can solve the problems of mushy taste, unstable calcium, high viscosity of beverages, etc., to avoid fat floating , good emulsification, refreshing taste effect

Inactive Publication Date: 2018-11-02
EAST CHINA NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the instability of calcium in beverages, increasing calcium in cocoa milk beverages increases the difficulty of increasing stability in its production.
[0007] In order to solve the problem of unstable cocoa milk drinks, manufacturers mainly adopt two methods. One is to use opaque packaging, so that consumers are not easy to find the precipitation in the finished product, but this method does not solve the problem of cocoa nib precipitation; Thickeners and stabilizers with high viscosity are used, but the drink is very viscous, the taste is mushy, and the sensory perception is not good

Method used

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  • Emulsion stabilizer containing bacterial cellulose and application thereof in high-calcium cocoa milk beverages
  • Emulsion stabilizer containing bacterial cellulose and application thereof in high-calcium cocoa milk beverages
  • Emulsion stabilizer containing bacterial cellulose and application thereof in high-calcium cocoa milk beverages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1 Calcium-free cocoa milk embodiment

[0055] This embodiment is a calcium-free preferred embodiment of the present invention.

[0056] Configure the emulsification stabilizer containing bacterial cellulose of the present invention, its component and component weight percent are: bacterial cellulose 18%, soybean polysaccharide 8%, xanthan gum 6%, carboxymethyl cellulose 12%, sucrose ester 14% %, monoglyceride 38%, maltodextrin 7%.

[0057] The calcium-free cocoa milk beverage containing the emulsification stabilizer containing bacterial cellulose of the present invention is configured, and its components and component weight percentages are: alkalized medium-fat cocoa powder 1.0%, whole milk powder 4.0%, white granulated sugar 7.0%, emulsified Stabilizer 0.3%, milk essence 0.02%, chocolate essence 0.05%, water 87.63%.

[0058] Raw materials are prepared according to the above proportions, and the method for making the calcium-free cocoa milk beverage compri...

Embodiment 2

[0066] This embodiment is a preferred embodiment of the present invention.

[0067] Configure the emulsification stabilizer containing bacterial cellulose of the present invention, its component and component weight percent are: bacterial cellulose 18%, soybean polysaccharide 8%, xanthan gum 6%, carboxymethyl cellulose 12%, sucrose ester 14% %, monoglyceride 38%, maltodextrin 7%.

[0068] The high-calcium cocoa milk beverage containing the emulsification stabilizer containing bacterial cellulose of the present invention is configured, and its components and component weight percentages are: alkalized medium-fat cocoa powder 1.0%, whole milk powder 4.0%, white granulated sugar 7.0%, emulsified Stabilizer 0.3%, calcium lactate 0.308% (equivalent to 0.04% calcium), milk essence 0.02%, chocolate essence 0.05%, water 87.63%.

[0069] Raw materials are prepared according to the above proportions, and the method for making the high-calcium cocoa milk beverage comprises the following...

Embodiment 3

[0077] This embodiment is basically the same as above-mentioned embodiment 2, and its main difference is that, the emulsion stabilizer containing bacterial cellulose of the present embodiment, its component and component weight percent are: bacterial cellulose 9%, soybean polysaccharide 5%, Xanthan gum 3%, carboxymethyl cellulose 6%, sucrose ester 7%, monoglyceride 30%, maltodextrin 40%.

[0078] The high-calcium cocoa milk drink configured with the emulsification stabilizer containing bacterial cellulose of the present invention has components and component weight percentages: 2.0% of alkalized medium-fat cocoa powder, 8.0% of whole milk powder, and 10.0% of white granulated sugar, and the emulsification is stable 0.1% calcium malate, 0.172% calcium malate (equivalent to 0.04% calcium), 0.01% milk essence, 0.03% chocolate essence, and 79.84% water.

[0079] Stability check:

[0080] The stability of the high-calcium cocoa milk beverage of the present invention was checked on...

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Abstract

The invention provides an emulsion stabilizer containing bacterial cellulose. The emulsion stabilizer containing bacterial cellulose is prepared from the following ingredients in percentage by weight:9-21% of bacterial cellulose, 5-10% of soybean saccharine, 3-9% of anthrax gum, 6-12% of sodium carbohydrate cellulose, 7-21% of sucrose ester, 20-50% of glycerin monochromatic ester and 1-41% of extramarital. The invention also provides a cocoa milk beverage containing the emulsion stabilizer. The cocoa milk beverage contains the following ingredients in percentage by weight: 0.5-2.0% of alkalies medium fat cocoa, 2.0-8.0% of full cream milk powder, 3.0-10.0% of white sugar, 0.04% of calcium, 0.1-1% of an emulsion stabilizer, 0.01-0.05% of milk flavor, 0.03-0.1% of chocolate essence, and thebalance of water. The emulsion stabilizer is capable of not only effectively preventing cocoa and protein in the cocoa milk beverage from being precipitated, but also preventing calcium from being precipitated, preventing fat in the cocoa milk beverage from floating up, and further preventing 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 high-calcium cocoa milk beverages. 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. [0003] Cellulose is the most abundant natural macromolecular material in nature, can obtain cellulose by following two kinds of approaches at present: (1) natural synthesis, be divided into plant synthesis and microbial synthesis by photosynthesis, i.e. bacterial cellulose utilized in the present invention ; (2) Artificial synthesis, which is divided into cellulose synthesized from cellobiose fluoride catalyzed by enzymes in vitro and pivaloyl derivatives ring-opening polymer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/46A23G1/40A23G1/32A23L29/10A23L29/269A23L29/30A23L29/00A23C9/152
CPCA23C9/152A23C9/1522A23G1/32A23G1/40A23G1/46A23V2002/00A23L29/03A23L29/10A23L29/269A23L29/30A23V2200/222A23V2250/192A23V2250/5086A23V2250/5114A23V2250/5108A23V2250/51082
Inventor 陈彬洁车安然胡露露孙倩高红亮牛延宁贾彩凤金明飞常忠义解秀娟王静
Owner EAST CHINA NORMAL UNIV
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