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Multi-fiber yoghourt thickening agent

A thickener and multi-fiber technology, applied in the field of multi-fiber yogurt thickener, can solve the problems of protein precipitation, lack of cellulose, precipitation, etc., achieve good market effect, improve nutritional value and taste, and reduce the effect of usage

Inactive Publication Date: 2020-03-27
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the existing yogurt products, due to the fact that the quality of yogurt is often affected during the processing and storage of yogurt products, mainly due to acidification, it is easy to cause protein precipitation in milk, accompanied by whey precipitation, and The phenomenon of layering appears, making it difficult for the product to be accepted by the market
Among the existing yogurt thickeners, there is a lack of cellulose, and some edible gums are mostly used. Although edible gums can solve the problem of acidification, edible gums do not have too many nutrients, and eating too much will damage the human body. health impact

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A multi-fiber yogurt thickener, the components and their mass fractions are: agar, 12%; water-soluble chitosan, 3%; sodium alginate, 21%, pectin, 7%, sanzan gum, 8% %; Butter, 15%; Gluconacetobacter xylinus (Komagataeibacter xylinus) JX1a, 0.2%; Balance water.

[0017] The water-soluble chitosan is carboxymethyl chitosan or hydroxypropyl chitosan;

[0018] The preparation method of a kind of multi-fiber yoghurt thickener is prepared according to the following method:

[0019] Step 1) Add sodium alginate and water-soluble chitosan to the water to dissolve completely to prepare a mixed solution for later use;

[0020] Step 2) Heat agar, pectin, sanzan gum, butter, and water to 26-28°C, stir until the butter melts, and the stirring speed is 6000r / min, and the emulsification is uniform;

[0021] Step 3) Add step 1) to step 2) to prepare the mixed solution, and add three times to keep the solution in an emulsified and uniform state; then add Komagataeibacter xylinus JX 1a,...

Embodiment 2

[0023] A multi-fiber yogurt thickener, the components and their mass fractions are: agar, 18%; water-soluble chitosan, 3.5%; sodium alginate, 27%, pectin, 10%, sanzan gum, 8% %; Butter, 19%; Gluconacetobacter xylinus (Komagataeibacter xylinus) JX 1a, 0.125%; Balance water.

[0024] The water-soluble chitosan is carboxymethyl chitosan or hydroxypropyl chitosan;

[0025] The preparation method of the multi-fiber yoghurt thickener is characterized in that: it is prepared according to the following method:

[0026] Step 1) Add sodium alginate and water-soluble chitosan to the water to dissolve completely to prepare a mixed solution for later use;

[0027] Step 2) Heat agar, pectin, sanzan gum, butter, and water to 26-28°C, stir until the butter melts, and the stirring speed is 6000r / min, and the emulsification is uniform;

[0028] Step 3) Add step 1) to step 2) to prepare the mixed solution, and add three times to keep the solution in an emulsified and uniform state; then add Ko...

Embodiment 3

[0030] A multi-fiber yogurt thickener, the components and their mass fractions are: agar, 20%; water-soluble chitosan, 5%; sodium alginate, 28%, pectin, 12%, sanzan gum, 7% %; Butter, 20%; Gluconacetobacter xylinus (Komagataeibacter xylinus) JX1a, 0.3%; Balance water.

[0031] The water-soluble chitosan is carboxymethyl chitosan or hydroxypropyl chitosan;

[0032] The preparation method of a kind of multi-fiber yoghurt thickener is prepared according to the following method:

[0033] Step 1) Add sodium alginate and water-soluble chitosan to the water to dissolve completely to prepare a mixed solution for later use;

[0034] Step 2) Heat agar, pectin, sanzan gum, butter, and water to 26-28°C, stir until the butter melts, and the stirring speed is 6000r / min, and the emulsification is uniform;

[0035] Step 3) Add step 1) to step 2) to prepare the mixed solution, and add three times to keep the solution in an emulsified and uniform state; After standing at ℃ for 17-30 hours, t...

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PUM

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Abstract

The invention discloses a multi-fiber yoghourt thickening agent. The multi-fiber yoghourt thickening agent comprises the following components in percentage by mass: 10-20% of agar, 3-5% of water-soluble chitosan, 20-30% of sodium alginate, 5-15% of pectin, 5-10% of Sanzan gum, 15-20% of butter, 0.1-0.3% of komagataeibacter xylinus JX 1a and the balance of water. On the basis of keeping a functionof a yoghourt thickening agent, the nutritional value and mouthfeel of the yoghourt thickening agent are further improved, so that the using amount of edible glue is reduced, and a better market effect is achieved.

Description

technical field [0001] The invention relates to a yoghurt additive, in particular to a multifiber yoghurt thickener. Background technique [0002] In the existing yogurt products, due to the fact that the quality of yogurt is often affected during the processing and storage of yogurt products, mainly due to acidification, it is easy to cause protein precipitation in milk, accompanied by whey precipitation, and The phenomenon of layering appears, making it difficult for the product to be accepted by the market. Among the existing yogurt thickeners, there is a lack of cellulose, and some edible gums are mostly used. Although edible gums can solve the problem of acidification, edible gums do not have too many nutrients, and eating too much will damage the human body. health impact. Contents of the invention [0003] In order to overcome the deficiencies of the above-mentioned prior art, the present invention provides a yogurt product additive that further increases the nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137
CPCA23C9/137
Inventor 王春艳邵颖李文冯小刚张传丽孙会刚
Owner XUZHOU UNIV OF TECH
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