Composite emulsion stabilizer and coconut juice beverage

A compound emulsification and stabilizer technology, which is applied in the direction of food ingredients as emulsifiers, food ingredients as turbidity agents, food ingredients as taste improvers, etc., can solve the problems of fat coagulation, precipitation, and lower layer precipitation in coconut milk beverages, and achieve no Effect of astringency and graininess, good sensory quality, strong coconut flavor

Active Publication Date: 2019-10-11
GUANGZHOU WANGLAOJI MAJOR HEALTH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the processes such as the storage of coconut beverage, transportation and consumption, generally run into the following problems: the first, when the winter temperature is low, fat coagulation and lower layer precipitation will occur in coconut milk beverage; Consumers are accustomed to refrigerating or freezing coconut milk beverages before taking them out for use. During use, they found that the melted coconut milk beverages had fat floating and lower layer sedimentation; third, during transportation in summer, the temperature inside the transport vehicles was high, resulting Oil slick stratification and sedimentation in coconut milk beverages
Oil slicks and sedimentation seriously affect the quality of coconut milk beverages, and at the same time restrict the application of transparent packaging in coconut milk beverages
[0004] In view of the above problems, it is generally used to add emulsifiers to coconut milk, combined with processing technology to improve the oil slick and sedimentation problems of coconut milk beverages, but the effect is not very satisfactory

Method used

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  • Composite emulsion stabilizer and coconut juice beverage
  • Composite emulsion stabilizer and coconut juice beverage
  • Composite emulsion stabilizer and coconut juice beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～7

[0027] See Table 1 for the formula of the compound emulsion stabilizer described in Examples 1-7.

[0028] The preparation method of the composite emulsion stabilizer described in embodiment 1~7 comprises the following steps:

[0029] 1. Weigh each component of the compound emulsion stabilizer according to the ratio;

[0030] 2. Mix sodium carboxymethyl cellulose, glyceryl monostearate, and sodium caseinate and stir evenly to obtain premix A; under stirring, slowly add polyglyceryl fatty acid ester to hot water at 70°C to Fully dissolve, then add premix A, continue to stir until uniform, and filter through 100 mesh to obtain a composite emulsification stabilizer.

[0031] The formula of the compound emulsion stabilizer described in table 1 embodiment 1~7

[0032]

Embodiment 8～12、 comparative example 8、9

[0038] The emulsion stabilizer described in Example 1 is prepared coconut milk beverage according to the prescription of embodiment 8~12, comparative example 8,9, and the formula of embodiment 8~12, comparative example 8,9 described coconut milk beverage is shown in Table 3 .

[0039] Embodiment 8~12, the preparation method of coconut juice beverage described in comparative example 8,9 comprises the following steps:

[0040] 1. Acceptance of raw and auxiliary materials: After the coconut milk, white sugar, and emulsification stabilizer pass the inspection, weigh the required amount according to the formula;

[0041] 2. Coconut milk dissolution and hydration: Add 50°C RO water into the auxiliary material tank, quickly add coconut milk under stirring, continue to stir for 10 minutes until completely dissolved, filter through 100 mesh, heat to 75±5°C, pump Put it into the hydration barrel (75±5℃, 30min), put it into the temporary storage tank after hydration;

[0042] 3. Emulsi...

Embodiment 13

[0051] The emulsification stabilizers described in Examples 1 to 7 and Comparative Examples 1 to 7 were prepared into coconut milk drinks according to the formula of 6.2% white granulated sugar, 5.5% coconut milk, and 8.3% compound emulsification stabilizer, which were used as test groups 1 to 7 and Matched group 1~7, the coconut milk drink described in embodiment 8~12, comparative example 8,9 is respectively as test group 8~12, matched group 8,9, as shown in table 4; Investigate test group 1~12 and The stability of the coconut milk drinks described in the control group 1 to 9 at different storage temperatures (-18°C, 4°C, normal temperature (25°C), and 37°C), the investigation indicators are: fat floating height (unit: mm), lower layer Precipitation thickness (unit: mm), centrifugal sedimentation rate (%), pH value, comprehensive sensory evaluation.

[0052] Measuring method of fat floating height: After the sample to be tested stands still (the standing time is not less than...

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Abstract

The invention discloses a composite emulsion stabilizer. The composite emulsion stabilizer is prepared from, by weight, 5.47-6.69 parts of sodium caseinate, 1.74-2.12 parts of glycerin monostearate, 0.58-0.71 part of polyglycerol fatty acid ester and 0.35-0.42 part of sodium carboxymethylcellulose. The invention further discloses a preparation method of the composite emulsion stabilizer. The invention further discloses a coconut juice beverage and a preparation method thereof. The coconut juice beverage mixed with the composite emulsion stabilizer has no floating oil, delamination or precipitation in the shelf life (12 months) and at different storage temperatures (freezing, repeated freezing and thawing, refrigeration, normal temperature, scorching heat and the like); the sensory qualityof the product is good, the coconut juice is strong in flavor and refreshing and smooth in taste, and has no astringency or granular sensation.

Description

technical field [0001] The invention relates to a drink additive and its application, in particular to a composite emulsification stabilizer and coconut juice drink. Background technique [0002] Coconut is the fruit of the coconut tree, which is mainly produced in tropical areas, such as Indonesia, Malaysia and Hainan Province of my country. Coconut pulp is rich in fat, protein, vitamins, trace elements, etc. that are beneficial to the human body. Among them, the protein content accounts for more than 4.0% of the pulp, and the fat content reaches 35% to 45%. Coconut fat is rich in medium and long-chain triglycerides, mainly It is free lauric acid (dodecanoic acid), myristic acid (tetradecanoic acid), etc. These medium- and long-chain saturated fatty acids make coconut oil not easy to oxidize and provide energy quickly after being absorbed by the body; at the same time, it can also reduce the risk of atherosclerosis and heart disease. Coconut water is also rich in minerals...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/62A23L29/10A23L2/02A23L29/00A23L2/70A23L2/72
CPCA23L2/62A23L29/10A23L29/04A23L29/035A23L29/045A23L2/02A23L2/72A23L2/70A23V2002/00A23V2200/16A23V2200/14A23V2200/222A23V2200/216A23V2250/186
Inventor 徐文流翁少全李词周谢保光徐国波韦史利
Owner GUANGZHOU WANGLAOJI MAJOR HEALTH IND
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