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

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...

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

Images