Stabilizer applicable to suspending flocculation of traditional Chinese medicine milk beverages and preparation method thereof

A milk-containing beverage and stabilizer technology, which is applied in applications, dairy products, milk preparations, etc., can solve the problems of precipitation, milk fat, and flocculation of compound drinks, and achieve soft taste and strong visual effect

Inactive Publication Date: 2019-09-06
宁夏西麒麟生物科技有限公司
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Problems solved by technology

[0005] The present application provides a stabilizer used in the suspension flocculation of traditional Chinese medicine milk beverages and its preparation method, which solves the problem of flocculation, stratification, Problems with Sedimentation and Creaminess

Method used

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  • Stabilizer applicable to suspending flocculation of traditional Chinese medicine milk beverages and preparation method thereof

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preparation example Construction

[0026] figure 1 It is a flow chart of a method for preparing a stabilizer applied to the suspension flocculation of traditional Chinese medicine milk-containing beverages provided by the embodiments of the present invention. Based on the stabilizer applied to the suspension flocculation of traditional Chinese medicine milk-containing beverages provided in any one of the above embodiments, such as figure 1 As shown, the method includes the following steps:

[0027] S101: dry-blending xanthan gum, sucrose ester, and sodium tripolyphosphate according to the ratio to obtain a mixed dry powder;

[0028] S102: adding the mixed dry powder into water at a set temperature, and stirring until a uniform and transparent jelly;

[0029] S103: Cool down the jelly to obtain the required stabilizer.

[0030] As a preferred embodiment, after dry mixing the gellan gum, xanthan gum, sucrose ester and sodium tripolyphosphate according to the ratio to obtain the mixed dry powder, it also include...

Embodiment 1

[0037] Example 1, after compounding 0.1g-0.5g of sucrose fatty acid ester, 0.1g-0.5g of carrageenan, and 0.1g-0.3g of monoglyceride fatty acid ester, add Chinese medicine containing milk juice, and find the product after sterilization Flocculation occurs and the flavor and mouthfeel of the drink is too viscous.

Embodiment 2

[0038] Example 2, 0.1g-0.5g of carrageenan, 0.1g-0.3g of xanthan gum, 0.1g-0.3g of sodium carboxymethylcellulose are compounded and 0.1g-0.3g of sucrose fatty acid ester, tripolyphosphoric acid are added After 0.1g-0.3g of sodium, precipitation and water separation will appear on the second day after the beverage is stored after sterilization.

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Abstract

The application discloses a stabilizer applicable to suspending flocculation of traditional Chinese medicine milk beverages. The stabilizer comprises 0.1-0.5% of gellan gum, 0.1-0.8% of xanthan gum, 0.1-0.8% of sucrose ester and 0.1-0.5% of sodium tripolyphosphate. The application also provides a preparation method of the stabilizer applicable to suspending flocculation of traditional Chinese medicine milk beverages. The preparation method comprises dry-mixing the gellan gum, xanthan gum, sucrose ester and sodium tripolyphosphate to obtain mixed dry powder in a ratio, adding the mixed dry powder into water with a set temperature, and stirring until homogenous clear gel forms; cooling the gel to obtain the stabilizer required. Experiments verify that after a corresponding traditional Chinese medicine milk beverage with the stabilizer added in stands for a period of time, the corresponding traditional Chinese medicine milk beverage is free of precipitating, layering, flocculating and thelike, tastes soft and cool, and has good visual impression.

Description

technical field [0001] The present application relates to the field of stabilizer preparation and application, in particular to a stabilizer used in suspension flocculation of traditional Chinese medicine milk beverages and a preparation method thereof. Background technique [0002] In recent years, fruit juice and milk beverages have been favored by consumers at home and abroad for their bright color, fragrant aroma, sweet and sour taste and rich nutrition; surveys have found that currently the organic combination of traditional Chinese medicine, fruit juice and milk Composite drinks will also come out. By drinking this drink, consumers can not only enjoy the smoothness of milk, but also the sweet and sour taste of fruit juice, as well as the health and beauty functions of traditional Chinese medicine ingredients. It is superior in terms of nutritional content, and the concept of "milk + juice + traditional Chinese medicine" is easily understood and accepted by consumers, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154
CPCA23C9/1522A23C9/1528A23C9/154
Inventor 王云王亚维黄娟李文敏王传洋吴克勤逯瀚文马小星周佳
Owner 宁夏西麒麟生物科技有限公司
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