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Stabilizer combination and application of stabilizer combination in beverage preparation

A stabilizer and beverage technology, applied in applications, dairy products, milk preparations, etc., can solve the problems of viscosity of beverages, affecting consumers' drinking experience and appearance, and poor emulsification stability.

Active Publication Date: 2020-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the particles of this fermented milk beverage settle at the bottom, which affects the drinking experience and perception of consumers
According to the Stokes principle analysis, the main reason why particles in fermented milk beverages cannot be effectively suspended is that the viscosity of the beverage is insufficient
Based on this analysis, some researchers tried to maintain the suspension of particles by increasing the viscosity of beverages, such as increasing the amount of thickener in the subsequent preparation process, but the researchers found that although this approach alleviated the problem of particle sedimentation to a certain extent , but it makes the beverage too viscous, and the taste is not smooth when drinking, and the fineness is poor. Moreover, the prepared beverage is easy to separate after a period of time, resulting in precipitation, poor emulsification stability, and short shelf life.

Method used

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  • Stabilizer combination and application of stabilizer combination in beverage preparation
  • Stabilizer combination and application of stabilizer combination in beverage preparation
  • Stabilizer combination and application of stabilizer combination in beverage preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0103] Example 1 Preparation of fermented milk-containing beverage 1

[0104](1) 818.25g of ingredients were heated to 55°C with water, 125g of full-fat milk powder was added to the water and mixed evenly, and left to stand for hydration for 30 minutes to obtain reduced milk;

[0105] (2) adding 20g of sucrose, 30g of acetylated distarch phosphate, 1g of agar and 0.75g of gellan gum into the reduced milk obtained in step (1) and mixed uniformly to obtain a mixture;

[0106] (3) the mixture obtained in step (2) is subjected to homogenization treatment, and the primary pressure of the homogenization treatment is 180 bar, and the secondary pressure is 30 bar to obtain a homogeneous material;

[0107] (4) keeping the homogeneous material obtained in step (3) at 95° C. for 300 s to carry out sterilization treatment to obtain sterilization material;

[0108] (5) the sterilizing material obtained in step (4) is cooled to 42° C., inoculated with lactic acid bacteria starter (the rat...

Embodiment 2

[0113] Example 2 Preparation of fermented milk-containing beverage 2

[0114] (1) 83.34kg of ingredients were poured into the chemical tank with water and heated to 55°C, 12.5kg of full-fat milk powder was also added to the chemical tank, stirred at 960r / min for 20 minutes, and the chemical effect was checked (no visible to the naked eye). Particulate matter), left to hydrate for 30 minutes to make reduced milk;

[0115] (2) 1.5kg of sucrose, 2.5kg of acetylated distarch phosphate, 100g of agar, and 60g of gellan gum were added to the chemical tank and stirred and mixed with reduced milk, and the stirring speed was 960r / min, and the stirring time was 20 minutes to obtain the mixture;

[0116] (3) homogenizing the mixture obtained in step (2), the primary pressure of the homogenizing treatment is 160 bar, and the secondary pressure is 30 bar, to obtain a homogeneous material;

[0117] (4) sterilizing the homogeneous material obtained in step (3) at 95° C. for 300 s to obtain...

Embodiment 3

[0125] Example 3 Preparation of fermented milk-containing beverage 3

[0126] (1) 5.7 tons of ingredients are poured into the chemical tank with water and heated to 55°C, 900kg of full-fat milk powder is also added to the chemical tank, mixed with a shear pump for 15 minutes, and the chemical effect is checked (no visible to the naked eye). Particulate matter), left to hydrate for 25 minutes to make reduced milk;

[0127] (2) 140kg of sucrose, 200kg of acetylated distarch phosphate, 18kg of agar, and 7.5kg of gellan gum are added to the chemical tank and mixed with reduced milk, and the mixing condition is to use a shear pump to circulate for 15 minutes, and check the chemical effect (no Particles visible to the naked eye) to obtain a mixture;

[0128] (3) the mixture obtained in step (2) is subjected to homogenization treatment, and the primary pressure of the homogenization treatment is 150 bar, and the secondary pressure is 30 bar to obtain a homogeneous material;

[01...

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Abstract

The invention belongs to the field of foods, and particularly relates to a stabilizer combination. The stabilizer combination comprises a first stabilizer and a second stabilizer, wherein the first stabilizer consists of the following components, 15-60 parts by weight of first modified starch, 1-10 parts by weight of agar and 1 part by weight of gellan gum; the second stabilizer consists of secondmodified starch, high-ester pectin, optional sodium tripolyphosphate and optional sodium citrate; in the second stabilizer, the weight ratio of the second modified starch to the high-ester pectin is(1-9):1; and the first modified starch and the second modified starch are identical or different. The invention also relates to application of the stabilizer combination in beverage preparation. A granule-contained fermented milk beverage prepared from the stabilizer combination has high emulsion stability, long shelf life, relatively high viscosity and good taste evaluation, and can keep granulessuspended for a long time.

Description

technical field [0001] The invention belongs to the field of food, in particular relates to a stabilizer combination, and also relates to the application of the stabilizer combination in the preparation of beverages. Background technique [0002] Fermented milk-containing beverages are beverages prepared by adding sweeteners, stabilizers and other edible accessories and water to fermented milk obtained by lactic acid bacteria fermentation using fresh milk or dairy products as raw materials. Yogurt drink. In order to ensure the taste and texture of the beverage, in the preparation process of fermented milk-containing beverages, no edible auxiliary materials are usually added before and during the fermentation process, and the milk raw materials are fermented directly, and sweeteners and stabilizers are added in the subsequent modulation process. and other edible ingredients. [0003] In order to improve the taste of beverages, fermented milk-containing beverages with added ...

Claims

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Application Information

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IPC IPC(8): A23C9/137A23C9/13
CPCA23C9/137A23C9/1315A23C9/13
Inventor 侯廷帅孙君樊启程付永刚刘华
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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