Coconut milk stabilizer as well as preparation method and application thereof

Abstract

The invention provides a coconut milk stabilizer as well as a preparation method and application thereof. The coconut milk stabilizer comprises the following components: modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate in a mass ratio of (0.5-1.5): (1.0-3.0): (1.5-2.5): (1.0-2.0). Wherein the modified xanthomonas polysaccharide and the modified fenugreek adhesive tape are negatively charged and can prevent mutual approaching and collision among fat drops and protein molecules through electrostatic repulsion, so that aggregation among the fat drops and the protein molecules in the coconut milk is prevented, and floating of the fat drops and precipitation of the protein are prevented; therefore, the long-term stability of the coconut milk system is maintained. Meanwhile, the modified xanthomonas polysaccharide, the modified fenugreek gum and the carboxymethyl chitosan can increase the viscosity of the coconut milk, help fat drops and protein molecules to be uniformly dispersed, and also help to slow down the movement speed of the fat drops and the protein molecules and reduce the possibility of collision and aggregation of the fat drops and the protein molecules, so that the formation of floating and precipitation is indirectly prevented.

Description

Technical Field

[0001] The invention relates to the technical field of beverage additives, and in particular to a coconut milk stabilizer and a preparation method and application thereof. Background Art

[0002] As a tropical evergreen tree with high nutritional and economic value, coconut contains rich natural treasures in its fruit. Coconut water is clear and sweet, containing a variety of electrolytes and trace elements that are beneficial to the human body, and is a natural refreshing drink. Coconut meat is rich in high-quality plant protein, healthy fats, and a variety of essential amino acids and vitamins. The coconut milk obtained by squeezing is rich and mellow with a unique flavor. The ingenious compounding of coconut milk and coconut water gives coconut milk with both nutrition and taste. It not only retains the original flavor of coconut, but also enriches its taste level, becoming a popular choice of beverage. However, the protein component in coconut milk is prone to precipitation due to its nature, and will slowly sink to the bottom over time; at the same time, the fat component in coconut milk tends to migrate to the top and float due to its low density. This natural physical phenomenon causes coconut milk to easily precipitate and stratify during storage. Therefore, how to effectively improve the stability of coconut milk and reduce precipitation and stratification while maintaining the original flavor and nutrition of coconut milk has become a difficulty in the development of coconut milk products. Summary of the invention

[0003] In view of this, the present invention provides a coconut milk stabilizer and a preparation method and application thereof to solve the above problems.

[0004] The technical solution of the present invention is achieved in this way: a coconut milk stabilizer comprises the following components in a mass ratio: (0.5-1.5):(1.0-3.0):(1.5-2.5):(1.0-2.0) of modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate.

[0005] Furthermore, a coconut milk stabilizer comprises the following components in a mass ratio: modified Xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan, and sodium alginate in a ratio of 1.0:2.0:2.0:1.5.

[0006] Furthermore, the modified Xanthomonas polysaccharide is prepared by the following modification method of Xanthomonas polysaccharide: Xanthomonas polysaccharide is added to deionized water, heated to 40-50°C, and stirred until completely dissolved to obtain a Xanthomonas polysaccharide solution, wherein the mass volume ratio of Xanthomonas polysaccharide to deionized water is 1:(10-20) g / mL. Phosphoric acid is added to deionized water, stirred and mixed evenly, to obtain a phosphoric acid solution, wherein the volume ratio of phosphoric acid to deionized water is (1-1.5):(5-10). The phosphoric acid solution is slowly added dropwise to the Xanthomonas polysaccharide solution, and a sodium hydroxide solution with a concentration of 4-10wt% is added as a catalyst, and the reaction temperature is adjusted to 50-70°C to carry out a phosphating reaction for 4-6h. After the reaction is completed, the solution is cooled to 5-15°C, the liquid is filtered off to obtain the solid, which is washed with anhydrous ethanol 1-2 times, and then placed in a drying device, dried at 40-60°C for 8-12 hours, and the dried product is taken out and crushed to 100-200 mesh to obtain modified Xanthomonas polysaccharide. The mass volume ratio of Xanthomonas polysaccharide to phosphoric acid and sodium hydroxide solution is (1.0-1.2): (0.4-1.0): (0.5-0.9) g / mL.

[0007] Furthermore, the Xanthomonas polysaccharide is prepared by the following method: inoculating Xanthomonas into a seed culture medium, wherein the activity of Xanthomonas is ≥ 2×10 8 CFU / ml, culture on a shaker for 12-24h, the speed is set to 150-200rpm, the temperature is set to 28-30℃, and the seed liquid is obtained. The seed liquid is inoculated into the fermentation medium, the mass volume ratio of the seed liquid to the fermentation medium is (0.05-0.1) g / mL: 1, the fermentation temperature is controlled at 28-30℃, the fermentation pH is controlled at 7.0-7.5, and the fermentation is 48-72h. After the fermentation is completed, the fermentation product is placed in a centrifuge, centrifuged at 3000-5000rpm for 10-20min, the supernatant is taken, and anhydrous ethanol 2-4 times the volume of the supernatant is added to the supernatant to obtain a precipitate, the precipitate is washed 1-2 times with anhydrous ethanol, and then placed in a drying oven at 40-50℃ for 10-15h, the dried precipitate is taken out and crushed to 100-200 mesh, and the Xanthomonas polysaccharide is obtained.

[0008] Furthermore, the seed culture medium includes the following components: 5-10g / L peptone, 3-5g / L yeast extract, 10-20g / L glucose, 1-2g / L potassium dihydrogen phosphate, and 0.3-0.5g / L magnesium sulfate, and the fermentation culture medium includes the following components: 20-30g / L glucose, 2-4g / L soybean powder, 1-2g / L fish meal, 1-3g / L calcium carbonate, 1-2g / L potassium dihydrogen phosphate, and 0.3-0.5g / L magnesium sulfate.

[0009] Further, modified fenugreek gum is prepared by the following method: fenugreek gum is added to deionized water, stirred evenly, and a fenugreek gum colloidal solution is obtained, and the mass volume ratio of fenugreek gum to deionized water is (0.05-0.1): 1.0. A sodium hydroxide solution with a concentration of 4-10wt% is slowly added dropwise to the above-mentioned fenugreek gum colloidal solution, the pH is adjusted to 7-9, citric acid is added, and the reaction is carried out at 40-60°C for 4-6h, and the reaction is continuously stirred at 300-700rpm. After the reaction is completed, the above-mentioned reaction solution is placed in a centrifuge, with 3000-5000rpm, centrifuged for 10-20min, the lower layer of precipitation is removed, deionized water is used for washing 1-2 times, and then placed in a drying device, dried at 40-60°C for 8-12h, and the dried product is taken out and crushed to 100-200 meshes to obtain modified fenugreek gum.

[0010] Furthermore, the mass volume ratio of citric acid to fenugreek gum colloidal solution is (0.3-0.5) g / mL:(1.0-1.2).

[0011] Furthermore, the above-mentioned coconut milk stabilizer is prepared according to the following method: weigh Xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate according to the mass ratio, put them into a blender, and stir at 1000-1500 rpm for 10-20 minutes to obtain a coconut milk stabilizer.

[0012] Furthermore, the above-mentioned coconut milk stabilizer is used in coconut milk drinks.

[0013] Furthermore, the coconut milk beverage comprises the following raw materials in parts by weight: 400-600 parts of coconut milk, 200-400 parts of coconut water, 40-60 parts of white sugar, and 1-3 parts of stabilizer.

[0014] Compared with the prior art, the invention has the following beneficial effects: the invention adds a stabilizer prepared by a specific ratio of modified Xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate to coconut milk, wherein the modified Xanthomonas polysaccharide and the modified fenugreek gum are negatively charged and can prevent fat droplets and protein molecules from approaching and colliding with each other through electrostatic repulsion, thereby preventing the aggregation of fat droplets and protein molecules in the coconut milk, thereby preventing the fat droplets from floating up and preventing protein precipitation, thereby maintaining the long-term stability of the coconut milk system. At the same time, modified Xanthomonas polysaccharides, modified fenugreek gum, and carboxymethyl chitosan can increase the viscosity of coconut milk, help fat droplets and protein molecules to be evenly dispersed, and also help slow down the movement speed of fat droplets and protein molecules, reducing the possibility of their collision and aggregation, thereby indirectly preventing the formation of floating and precipitation; in addition, modified Xanthomonas polysaccharides, modified fenugreek gum, carboxymethyl chitosan, and sodium alginate can form a film on the surface of fat droplets and protein molecules, thereby anchoring negative charges on the surface of fat droplets and protein molecules, and preventing fat from floating and protein from precipitating through electrostatic repulsion.

[0015] By adding the stabilizer in coconut milk, the modified fenugreek gum and sodium alginate therein are adsorbed on the thin and transparent film formed on the surface of fat droplets and protein molecules. Due to the reflection and refraction of light by the film layer, the coconut milk is made to present a more uniform and consistent color, thereby increasing the glossiness of coconut milk and improving the visual effect on the color of coconut milk. And adding a stabilizer helps to improve the dispersion state of fat droplets and protein molecules in coconut milk, further making coconut milk present a more uniform and consistent color. In addition, modified Xanthomonas polysaccharide can form a three-dimensional network structure in coconut milk, which helps to wrap and fix fat globules and protein molecules, thereby enhancing the elasticity of coconut milk and making the mouthfeel fuller. Modified fenugreek gum, carboxymethyl chitosan, and sodium alginate can increase the viscosity of coconut milk, making coconut milk smoother, delicate, and supple in the mouth, and improving the taste experience.

[0016] The carboxymethyl chitosan in the stabilizer has a broad-spectrum antibacterial property, which can inhibit the growth and reproduction of microorganisms in coconut milk, thereby extending the shelf life of coconut milk products. The modified fenugreek gum contains a variety of ingredients beneficial to the human body, such as galactomannan, etc., which can improve intestinal health and enhance immunity. The stabilizer of the present invention is derived from natural ingredients, which meets the needs of modern consumers for environmental protection and sustainability. DETAILED DESCRIPTION

[0017] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0018] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0019] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0020] Example 1

[0021] A coconut milk stabilizer comprises the following components in a mass ratio of 0.5:1.0:1.5:1.0:1.0:0 of ​​modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate.

[0022] The modified Xanthomonas polysaccharide is prepared by the following modification method of Xanthomonas polysaccharide: Xanthomonas polysaccharide is added to deionized water, heated to 40°C, and stirred until completely dissolved to obtain a Xanthomonas polysaccharide solution, wherein the mass volume ratio of Xanthomonas polysaccharide to deionized water is 1:10 g / mL. Phosphoric acid is added to deionized water, stirred and mixed evenly, to obtain a phosphoric acid solution, wherein the volume ratio of phosphoric acid to deionized water is 1:5. The phosphoric acid solution is slowly added dropwise to the Xanthomonas polysaccharide solution, and a sodium hydroxide solution with a concentration of 4wt% is added as a catalyst, the reaction temperature is adjusted to 500°C, and a phosphating reaction is carried out for 6 hours. The mass volume ratio of Xanthomonas polysaccharide to phosphoric acid and sodium hydroxide solution is 1.0:0.4:0.5 g / mL. After the reaction, the solution was cooled to 5°C, the liquid was filtered out and the solid was taken out, which was washed once with anhydrous ethanol, and then placed in a drying device and dried at 40°C for 12 hours. The dried product was taken out and crushed to 100 mesh to obtain modified Xanthomonas polysaccharide.

[0023] The Xanthomonas polysaccharide is prepared by the following method: inoculating Xanthomonas into a seed culture medium, the seed culture medium includes the following components: 5g / L peptone, 3g / L yeast extract, 10g / L glucose, 1g / L potassium dihydrogen phosphate, 0.3g / L magnesium sulfate, and the Xanthomonas bacterial activity is 2×10 8 CFU / ml, cultured on a shaker for 12h, the speed was set to 150rpm, the temperature was set to 28℃, and the seed liquid was obtained. The seed liquid was inoculated into the fermentation medium, the fermentation medium included the following components: 20g / L glucose, 2g / L soybean powder, 1g / L fish meal, 1g / L calcium carbonate, 1g / L potassium dihydrogen phosphate, 0.3g / L magnesium sulfate, the mass volume ratio of seed liquid to fermentation medium g / mL was 0.05:1.0, the fermentation temperature was controlled at 28℃, the fermentation pH was controlled at 7.0, and the fermentation was carried out for 48h. After the fermentation was completed, the fermentation product was placed in a centrifuge, centrifuged at 3000rpm for 20min, the supernatant was taken, and anhydrous ethanol twice the volume of the supernatant was added to the supernatant to obtain a precipitate, the precipitate was washed once with anhydrous ethanol, and then placed in a drying oven at 40℃ for 15h, the dried precipitate was taken out and crushed to 100 mesh, and the Xanthomonas polysaccharide was obtained.

[0024] The modified fenugreek gum is prepared by the following method: adding fenugreek gum to deionized water, stirring evenly, and obtaining a fenugreek gum colloidal solution, wherein the mass volume ratio of fenugreek gum to deionized water is 0.05:1.0. Slowly drip a sodium hydroxide solution with a concentration of 4wt% into the above-mentioned fenugreek gum colloidal solution, adjust the pH to 7, add citric acid, react at 40°C for 6h, and stir continuously at 300rpm during the reaction. The mass volume ratio of citric acid to fenugreek gum colloidal solution g / mL is 0.3:1.0; after the reaction is completed, the above-mentioned reaction solution is placed in a centrifuge, centrifuged at 3000rpm for 20min, the lower layer of precipitation is removed, washed once with deionized water, and then placed in a drying device, dried at 40°C for 12h, and the dried product is taken out and crushed to 100 mesh to obtain modified fenugreek gum.

[0025] The above-mentioned coconut milk stabilizer is prepared according to the following method: weigh Xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate according to the mass ratio, put them into a blender, and stir them at 1000 rpm for 20 minutes to obtain a coconut milk stabilizer.

[0026] The coconut milk stabilizer is applied to a coconut milk drink. The coconut milk drink comprises the following raw materials in parts by weight: 400 parts of coconut milk, 200 parts of coconut water, 40 parts of white sugar, and 1 part of stabilizer.

[0027] Example 2

[0028] A coconut milk stabilizer comprises the following components in a mass ratio of 0.5:1.0:1.5:1.0:1.0:0 of ​​modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate.

[0029] The modified Xanthomonas polysaccharide is prepared by the following modification method of Xanthomonas polysaccharide: adding Xanthomonas polysaccharide to deionized water, heating to 50°C, stirring until completely dissolved, and obtaining a Xanthomonas polysaccharide solution, wherein the mass volume ratio of Xanthomonas polysaccharide to deionized water is 1:10 g / mL. Phosphoric acid is added to deionized water, stirred and mixed evenly, and a phosphoric acid solution is obtained, wherein the volume ratio of phosphoric acid to deionized water is 1:5. The phosphoric acid solution is slowly added dropwise to the Xanthomonas polysaccharide solution, and a sodium hydroxide solution with a concentration of 4wt% is added as a catalyst, the reaction temperature is adjusted to 50°C, and a phosphating reaction is carried out for 6 hours. The mass volume ratio of Xanthomonas polysaccharide to phosphoric acid and sodium hydroxide solution is 1.0:0.4:0.5 g / mL. After the reaction, the solution was cooled to 15°C, the liquid was filtered out and the solid was taken out, washed twice with anhydrous ethanol, and then placed in a drying device and dried at 60°C for 8 hours. The dried product was taken out and crushed to 200 mesh to obtain modified Xanthomonas polysaccharide.

[0030] The Xanthomonas polysaccharide is prepared by the following method: inoculating Xanthomonas into a seed culture medium, the seed culture medium includes the following components: 5g / L peptone, 3g / L yeast extract, 10g / L glucose, 1g / L potassium dihydrogen phosphate, 0.3g / L magnesium sulfate, and the Xanthomonas bacterial activity is 2×10 8 CFU / ml, cultured on a shaker for 24 hours, the speed was set to 200rpm, and the temperature was set to 30℃ to obtain seed liquid. The seed liquid was inoculated into the fermentation medium, and the fermentation medium included the following components: 20g / L glucose, 2g / L soybean powder, 1g / L fish meal, 1g / L calcium carbonate, 1g / L potassium dihydrogen phosphate, 0.3g / L magnesium sulfate, the mass volume ratio of seed liquid to fermentation medium g / mL was 0.05:1, the fermentation temperature was controlled at 30℃, the fermentation pH was controlled at 7.5, and the fermentation was 72h. After the fermentation was completed, the fermentation product was placed in a centrifuge, centrifuged at 5000rpm for 10min, the supernatant was taken, and anhydrous ethanol twice the volume of the supernatant was added to the supernatant to obtain a precipitate, the precipitate was washed twice with anhydrous ethanol, and then placed in a drying oven at 50℃ for 10h, the dried precipitate was taken out and crushed to 200 mesh, and the Xanthomonas polysaccharide was obtained.

[0031] The modified fenugreek gum is prepared by the following method: adding fenugreek gum to deionized water, stirring evenly, and obtaining a fenugreek gum colloidal solution, wherein the mass volume ratio of fenugreek gum to deionized water is 0.05:1.0. Slowly drip a sodium hydroxide solution with a concentration of 4wt% into the above-mentioned fenugreek gum colloidal solution, adjust the pH to 9, add citric acid, react at 60°C for 4h, and stir continuously at 700rpm during the reaction. The mass volume ratio of citric acid to fenugreek gum colloidal solution g / mL is 0.3:1.0. After the reaction is completed, the above-mentioned reaction solution is placed in a centrifuge, centrifuged at 5000rpm for 10min, the lower layer of precipitation is removed, washed twice with deionized water, and then placed in a drying device, dried at 60°C for 8h, and the dried product is taken out and crushed to 200 mesh to obtain modified fenugreek gum.

[0032] The above-mentioned coconut milk stabilizer is prepared according to the following method: weigh Xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate according to the mass ratio, put them into a blender, and stir them at 1500 rpm for 10 minutes to obtain a coconut milk stabilizer.

[0033] The coconut milk stabilizer is applied to a coconut milk drink. The coconut milk drink comprises the following raw materials in parts by weight: 400 parts of coconut milk, 200 parts of coconut water, 40 parts of white sugar, and 1 part of stabilizer.

[0034] Example 3

[0035] A coconut milk stabilizer comprises the following components in a mass ratio of 1.0:2.0:2.0:1.5:modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate.

[0036] The modified Xanthomonas polysaccharide is prepared by the following modification method of Xanthomonas polysaccharide: Xanthomonas polysaccharide is added to deionized water, heated to 45°C, and stirred until completely dissolved to obtain a Xanthomonas polysaccharide solution, wherein the mass volume ratio of Xanthomonas polysaccharide to deionized water is 1:15 g / mL. Phosphoric acid is added to deionized water, stirred and mixed evenly, to obtain a phosphoric acid solution, wherein the volume ratio of phosphoric acid to deionized water is 1.2:7.5. The phosphoric acid solution is slowly added dropwise to the Xanthomonas polysaccharide solution, and a sodium hydroxide solution with a concentration of 7wt% is added as a catalyst, the reaction temperature is adjusted to 60°C, and a phosphating reaction is carried out for 5 hours. The mass volume ratio of Xanthomonas polysaccharide to phosphoric acid and sodium hydroxide solution is 1.0:0.7:0.7 g / mL. After the reaction, the solution was cooled to 10°C, the liquid was filtered out to obtain the solid, which was washed twice with anhydrous ethanol, then placed in a drying device and dried at 50°C for 10 hours. The dried product was taken out and crushed to 150 mesh to obtain modified Xanthomonas polysaccharide.

[0037] The Xanthomonas polysaccharide is prepared by the following method: inoculating Xanthomonas into a seed culture medium, the seed culture medium includes the following components: 7.5 g / L peptone, 4 g / L yeast extract, 15 g / L glucose, 1.5 g / L potassium dihydrogen phosphate, 0.4 g / L magnesium sulfate, and the Xanthomonas activity is 5×10 8 CFU / ml, cultured on a shaker for 18h, the speed was set to 175rpm, the temperature was set to 29℃, and the seed liquid was obtained. The seed liquid was inoculated into the fermentation medium, the fermentation medium included the following components: 25g / L glucose, 3g / L soybean powder, 1.5g / L fish meal, 2g / L calcium carbonate, 1.5g / L potassium dihydrogen phosphate, 0.4g / L magnesium sulfate, the mass volume ratio of seed liquid to fermentation medium was 0.08:1 g / mL, the fermentation temperature was controlled at 29℃, the fermentation pH was controlled at 7.2, and the fermentation was carried out for 60h. After the fermentation was completed, the fermentation product was placed in a centrifuge, centrifuged at 4000rpm for 15min, the supernatant was taken, and anhydrous ethanol 3 times the volume of the supernatant was added to the supernatant to obtain a precipitate, the precipitate was washed twice with anhydrous ethanol, and then placed in a drying oven at 45℃ for 12.5h, the dried precipitate was taken out and crushed to 150 mesh, and the Xanthomonas polysaccharide was obtained.

[0038] The modified fenugreek gum is prepared by the following method: adding fenugreek gum to deionized water, stirring evenly, and obtaining a fenugreek gum colloidal solution, wherein the mass volume ratio of fenugreek gum to deionized water is 0.08:1.0. Slowly drip a sodium hydroxide solution with a concentration of 4-10wt% into the above-mentioned fenugreek gum colloidal solution, adjust the pH to 8, add citric acid, react at 50°C for 5h, and stir continuously at 500rpm during the reaction. The mass volume ratio of citric acid to fenugreek gum colloidal solution g / mL is 0.4:1.1. After the reaction is completed, the above-mentioned reaction solution is placed in a centrifuge, centrifuged at 4000rpm for 15min, the lower layer of precipitation is removed, washed twice with deionized water, and then placed in a drying device, dried at 50°C for 10h, and the dried product is taken out and crushed to 150 mesh to obtain modified fenugreek gum.

[0039] The above-mentioned coconut milk stabilizer is prepared according to the following method: Xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate are weighed according to the mass ratio, placed in a blender, and stirred at 1200 rpm for 15 minutes to obtain a coconut milk stabilizer.

[0040] The coconut milk stabilizer is applied to a coconut milk drink. The coconut milk drink comprises the following raw materials in parts by weight: 500 parts of coconut milk, 300 parts of coconut water, 50 parts of white sugar, and 2 parts of stabilizer.

[0041] Example 4

[0042] A coconut milk stabilizer comprises the following components in a mass ratio of 1.5:3.0:2.5:2.0:modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate.

[0043] The modified Xanthomonas polysaccharide is prepared by the following modification method of Xanthomonas polysaccharide: Xanthomonas polysaccharide is added to deionized water, heated to 40°C, and stirred until completely dissolved to obtain a Xanthomonas polysaccharide solution, wherein the mass volume ratio of Xanthomonas polysaccharide to deionized water is 1:20 g / mL. Phosphoric acid is added to deionized water, stirred and mixed evenly, to obtain a phosphoric acid solution, wherein the volume ratio of phosphoric acid to deionized water is 1.5:10. The phosphoric acid solution is slowly added dropwise to the Xanthomonas polysaccharide solution, and a sodium hydroxide solution with a concentration of 10wt% is added as a catalyst, the reaction temperature is adjusted to 50°C, and a phosphating reaction is carried out for 6 hours. The mass volume ratio of Xanthomonas polysaccharide to phosphoric acid and sodium hydroxide solution is 1.2:1.0:0.9 g / mL. After the reaction, the solution was cooled to 5°C, the liquid was filtered out and the solid was taken out, which was washed once with anhydrous ethanol, and then placed in a drying device and dried at 40°C for 12 hours. The dried product was taken out and crushed to 200 mesh to obtain modified Xanthomonas polysaccharide.

[0044] The Xanthomonas polysaccharide is prepared by the following method: Xanthomonas is inoculated into a seed culture medium, the seed culture medium includes the following components: 10 g / L peptone, 5 g / L yeast extract, 20 g / L glucose, 2 g / L potassium dihydrogen phosphate, 0.5 g / L magnesium sulfate, and the activity of Xanthomonas is 9×10 8 CFU / ml, cultured on a shaker for 12h, the speed was set to 150rpm, the temperature was set to 28℃, and the seed liquid was obtained. The seed liquid was inoculated into the fermentation medium, the fermentation medium included the following components: 30g / L glucose, 4g / L soybean powder, 2g / L fish meal, 3g / L calcium carbonate, 2g / L potassium dihydrogen phosphate, 0.5g / L magnesium sulfate, the mass volume ratio of seed liquid to fermentation medium was 0.1:1 g / mL, the fermentation temperature was controlled at 28℃, the fermentation pH was controlled at 7.0, and the fermentation was carried out for 48h. After the fermentation was completed, the fermentation product was placed in a centrifuge, centrifuged at 3000rpm for 20min, the supernatant was taken, and 4 times the volume of the supernatant was added to the supernatant to obtain a precipitate, the precipitate was washed once with anhydrous ethanol, and then placed in a drying oven at 40℃ for 15h, the dried precipitate was taken out and crushed to 200 mesh, and the Xanthomonas polysaccharide was obtained.

[0045] The modified fenugreek gum is prepared by the following method: adding fenugreek gum to deionized water, stirring evenly, and obtaining a fenugreek gum colloidal solution, wherein the mass volume ratio of fenugreek gum to deionized water is 0.1:1.0. Slowly drip a sodium hydroxide solution with a concentration of 10wt% into the above-mentioned fenugreek gum colloidal solution, adjust the pH to 7, add citric acid, react at 40°C for 6h, and stir continuously at 300rpm during the reaction. The mass volume ratio of citric acid to fenugreek gum colloidal solution g / mL is 0.5:1.2. After the reaction is completed, the above-mentioned reaction solution is placed in a centrifuge, centrifuged at 3000rpm for 20min, the lower layer of precipitation is removed, washed once with deionized water, and then placed in a drying device, dried at 400°C for 12h, and the dried product is taken out and crushed to 200 meshes to obtain modified fenugreek gum.

[0046] The above-mentioned coconut milk stabilizer is prepared according to the following method: weigh Xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate according to the mass ratio, put them into a blender, and stir them at 1000 rpm for 20 minutes to obtain a coconut milk stabilizer.

[0047] The coconut milk stabilizer is applied to a coconut milk drink. The coconut milk drink comprises the following raw materials in parts by weight: 600 parts of coconut milk, 400 parts of coconut water, 60 parts of white sugar, and 3 parts of stabilizer.

[0048] Example 5

[0049] A coconut milk stabilizer comprises the following components in a mass ratio of 1.5:3.0:2.):2.0: modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate.

[0050] The modified Xanthomonas polysaccharide is prepared by the following modification method of Xanthomonas polysaccharide: Xanthomonas polysaccharide is added to deionized water, heated to 50°C, and stirred until completely dissolved to obtain a Xanthomonas polysaccharide solution, wherein the mass volume ratio of Xanthomonas polysaccharide to deionized water is 1:20 g / mL. Phosphoric acid is added to deionized water, stirred and mixed evenly, to obtain a phosphoric acid solution, wherein the volume ratio of phosphoric acid to deionized water is 1.5:10. The phosphoric acid solution is slowly added dropwise to the Xanthomonas polysaccharide solution, and a sodium hydroxide solution with a concentration of 10wt% is added as a catalyst, the reaction temperature is adjusted to 70°C, and a phosphating reaction is carried out for 4 hours. The mass volume ratio of Xanthomonas polysaccharide to phosphoric acid and sodium hydroxide solution is 1.2:1.0:0.9 g / mL. After the reaction, the solution was cooled to 15°C, the liquid was filtered out and the solid was taken out, washed twice with anhydrous ethanol, and then placed in a drying device and dried at 60°C for 8 hours. The dried product was taken out and crushed to 200 mesh to obtain modified Xanthomonas polysaccharide.

[0051] The Xanthomonas polysaccharide is prepared by the following method: Xanthomonas is inoculated into a seed culture medium, the seed culture medium includes the following components: 10 g / L peptone, 5 g / L yeast extract, 20 g / L glucose, 2 g / L potassium dihydrogen phosphate, 0.5 g / L magnesium sulfate, and the activity of Xanthomonas is 9×10 8 CFU / ml, cultured on a shaker for 24 hours, the speed was set to 200rpm, and the temperature was set to 30℃ to obtain seed liquid. The seed liquid was inoculated into the fermentation medium, and the fermentation medium included the following components: 30g / L glucose, 4g / L soybean powder, 2g / L fish meal, 3g / L calcium carbonate, 2g / L potassium dihydrogen phosphate, 0.5g / L magnesium sulfate, the mass volume ratio of seed liquid to fermentation medium g / mL was 0.1:1, the fermentation temperature was controlled at 30℃, the fermentation pH was controlled at 7.5, and the fermentation was 72h. After the fermentation was completed, the fermentation product was placed in a centrifuge, centrifuged at 5000rpm for 10min, the supernatant was taken, and anhydrous ethanol 4 times the volume of the supernatant was added to the supernatant to obtain a precipitate, the precipitate was washed twice with anhydrous ethanol, and then placed in a drying oven at 50℃ for 10h, the dried precipitate was taken out and crushed to 200 mesh, and the Xanthomonas polysaccharide was obtained.

[0052] The modified fenugreek gum is prepared by the following method: adding fenugreek gum to deionized water, stirring evenly, and obtaining a fenugreek gum colloidal solution, wherein the mass volume ratio of fenugreek gum to deionized water is 0.1:1.0. Slowly drip a sodium hydroxide solution with a concentration of 10wt% into the above-mentioned fenugreek gum colloidal solution, adjust the pH to 9, add citric acid, react at 60°C for 4h, and stir continuously at 700rpm during the reaction. The mass volume ratio of citric acid to fenugreek gum colloidal solution g / mL is 0.5:1.2. After the reaction is completed, the above-mentioned reaction solution is placed in a centrifuge, centrifuged at 5000rpm for 10min, the lower layer of precipitation is removed, washed twice with deionized water, and then placed in a drying device, dried at 60°C for 8h, and the dried product is taken out and crushed to 200 mesh to obtain modified fenugreek gum.

[0053] The above-mentioned coconut milk stabilizer is prepared according to the following method: weigh Xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate according to the mass ratio, put them into a blender, and stir them at 1500 rpm for 10 minutes to obtain a coconut milk stabilizer.

[0054] The coconut milk stabilizer is applied to a coconut milk drink. The coconut milk drink comprises the following raw materials in parts by weight: 600 parts of coconut milk, 400 parts of coconut water, 60 parts of white sugar, and 3 parts of stabilizer.

[0055] Comparative Example 1

[0056] The difference between this comparative example and Example 3 is that the coconut milk beverage raw material does not contain a stabilizer.

[0057] Comparative Example 2

[0058] The difference between this comparative example and Example 3 is that the stabilizer does not contain modified Xanthomonas polysaccharide.

[0059] Comparative Example 3

[0060] This comparative example is compared with Example 3, except that an equal mass of Xanthomonas polysaccharide is used instead of the modified Xanthomonas polysaccharide.

[0061] Comparative Example 4

[0062] The difference between this comparative example and Example 3 is that the stabilizer does not contain modified fenugreek gum.

[0063] Comparative Example 5

[0064] This comparative example is compared with Example 3, except that an equal mass of fenugreek gum is used instead of modified fenugreek gum.

[0065] 1. Stability evaluation

[0066] The coconut milk obtained in Examples 1-5 and Comparative Examples 1-5 was sterilized and filled under the same conditions, and 10 bottles were filled in each case, wherein 5 bottles were taken from each group and placed at 25°C for 6 months, and the other 5 bottles from each group were placed at 25°C for 12 months. After the standing, the floating of fat was observed and the thickness of the floating of fat was measured, and the precipitation of protein was observed and the thickness of the protein precipitation was measured. The observation results and the measurement results are shown in Table 1.

[0067] Table 1

[0068]

[0069] As can be seen from Table 1, the coconut milk prepared in Examples 1-5 has no fat floating and protein precipitation after standing for 6 months or even 12 months at room temperature. It can be seen that the coconut milk stabilizer prepared by the formula and method of the present invention is applied to coconut milk, which can make the coconut milk have excellent stability.

[0070] Compared with Comparative Example 1 by Example 3, the modified Xanthomonas polysaccharide and the modified fenugreek gum in Example 3 are negatively charged, and can prevent the fat droplets and protein molecules from approaching and colliding with each other through electrostatic repulsion, thereby preventing the aggregation between the fat droplets and protein molecules in coconut milk, thereby preventing the fat droplets from floating and preventing protein precipitation, thereby maintaining the long-term stability of the coconut milk system. At the same time, the modified Xanthomonas polysaccharide, the modified fenugreek gum, and the carboxymethyl chitosan can increase the viscosity of coconut milk, help the fat droplets and protein molecules to be evenly dispersed, and also help to slow down the movement speed of the fat droplets and protein molecules, reduce the possibility of their collision and aggregation, thereby indirectly preventing the formation of floating and precipitation; in addition, the modified Xanthomonas polysaccharide, the modified fenugreek gum, the carboxymethyl chitosan, and the sodium alginate can form a film on the surface of fat droplets and protein molecules, thereby anchoring the negative charge on the surface of fat droplets and protein molecules, and preventing fat from floating and protein precipitation through electrostatic repulsion.

[0071] Compared with Comparative Examples 2 and 4 by Example 3, the modified Xanthomonas polysaccharide molecules are maintained to form a double helical structure by hydrogen bonds, and then arranged into neat spiral copolymers, forming a three-dimensional network in the coconut milk system, which helps to wrap and fix fat droplets and protein molecules, and reduce their aggregation and precipitation. Modified fenugreek gum helps protein molecules to be evenly dispersed in the system by improving the viscosity of coconut milk, reducing the occurrence of protein precipitation. The two are complementary through different mechanisms, and jointly maintain the stability of the coconut milk system. In addition, the network structure formed by modified Xanthomonas polysaccharide provides a better dispersion environment for modified fenugreek gum, and the thickening effect of modified fenugreek gum further enhances the fixation effect of Xanthomonas polysaccharide on fat droplets and protein molecules. Modified Xanthomonas polysaccharide and modified fenugreek gum can also form films on the surface of fat droplets and protein molecules, effectively prevent the aggregation between fat droplets and protein molecules by the electrostatic repulsion of negative charges, and prevent fat from floating and protein precipitation. Lack of any one of them, the stability of the coconut milk system will be affected.

[0072] By comparing Example 3 with Comparative Example 3 and Comparative Example 5, in Example 3, the phosphoric acid solution is slowly added dropwise to the Xanthomonas polysaccharide solution, and when the reaction is carried out under the condition of sodium hydroxide as a catalyst, the hydroxyl groups of the Xanthomonas polysaccharide react with phosphoric acid to esterify, resulting in partial hydroxyl groups on the Xanthomonas polysaccharide molecules being replaced by phosphate groups. The phosphate group can dissociate hydrogen ions in water, thereby carrying a negative charge. When these negatively charged phosphate groups are connected to the Xanthomonas polysaccharide molecules, the Xanthomonas polysaccharide molecules are also negatively charged. Under alkaline conditions, citric acid reacts with the hydroxyl groups in fenugreek gum, thereby introducing carboxyl groups into the fenugreek gum molecules. The carboxyl group is a functional group with a negative charge. In an aqueous solution, the carboxyl group can partially ionize hydrogen ions, thereby leaving negatively charged carboxylate ions. Therefore, when carboxyl groups are introduced into the fenugreek gum molecules, these carboxyl groups can ionize in an aqueous solution, so that the modified fenugreek gum has a negative charge. The modified Xanthomonas polysaccharides and fenugreek gum introduced negative charges into the coconut milk system, increasing the electrostatic repulsion between fat droplets and protein molecules, thereby preventing fat from floating and protein from precipitating.

[0073] 2. Sensory Evaluation

[0074] 10 employees were selected as evaluators after professional training, and the coconut milk just produced by Examples 1-5 and Comparative Examples 1-5 and the coconut milk placed on a conventional shelf for 6 months were evaluated according to the evaluation criteria in Table 2. After the evaluation, the average score of each sample was calculated and recorded in Table 3.

[0075] Table 2

[0076]

[0077] Table 3

[0078]

[0079] As can be seen from Table 3, the coconut milk obtained by embodiment 1-5 and comparative example 1-5 when just leaving the factory is not much different in color, smell, mouthfeel, but the coconut milk obtained by comparative example 1-5 after being placed on the normal temperature shelf for 6 months, there is a significant decline in color, smell, mouthfeel to varying degrees, and the coconut milk obtained by embodiment 1-5 remains stable. Embodiment 1-5 is by adding the stabilizer composed of modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan, sodium alginate specific ratio, wherein modified fenugreek gum and sodium alginate are adsorbed on the thin and transparent film formed on the surface of fat droplet and protein molecule, due to the reflection and refraction of the film layer to light, therefore make coconut milk present more uniform and consistent color, thereby increase the glossiness of coconut milk, promote the visual effect on coconut milk color. And adding stabilizer helps to improve the dispersed state of fat droplet and protein molecule in coconut milk, further makes coconut milk present more uniform and consistent color. In addition, modified Xanthomonas polysaccharides can form a three-dimensional network structure in coconut milk, which helps to wrap and fix fat globules and protein molecules, thereby enhancing the elasticity of coconut milk and making the taste fuller. Modified fenugreek gum, carboxymethyl chitosan, and sodium alginate can increase the viscosity of coconut milk, making it smoother, more delicate, and softer in the mouth, improving the taste experience. In addition, the film layer formed by modified Xanthomonas polysaccharides and modified fenugreek gum on the surface of fat droplets and protein molecules can effectively prevent oxygen from eroding coconut milk, thereby slowing down the oxidation reaction, which helps to maintain the color and aroma of coconut milk during long-term storage. Modified Xanthomonas polysaccharides and modified fenugreek gum can also prevent fat droplets and protein molecules from approaching and merging with each other by forming a film on the surface of fat droplets and protein molecules, further enhancing the stability of the emulsion system, so that coconut milk can still maintain a uniform texture and taste after filling and sterilization for 6 months. The negative charges of modified Xanthomonas polysaccharide and modified fenugreek tape can prevent the fat droplets and protein molecules in coconut milk from aggregating with each other through electrostatic repulsion, and prevent the fat droplets and protein molecules from floating and precipitating during storage, thereby maintaining the taste of coconut milk.

[0080] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A coconut milk stabilizer, characterized in that The invention comprises the following components in a mass ratio: (0.5-1.5):(1.0-3.0):(1.5-2.5):(1.0-2.0) of modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate.

2. A coconut milk stabilizer as claimed in claim 1, characterized in that, The invention comprises the following components in a mass ratio: modified xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate in a mass ratio of 1.0:2.0:2.0:1.

5.

3. A coconut milk stabilizer as claimed in claim 1 or 2, characterized in that, The modified Xanthomonas polysaccharide is prepared by the following modification method of Xanthomonas polysaccharide: adding Xanthomonas polysaccharide to deionized water, heating to 40-50°C, stirring until completely dissolved, to obtain a Xanthomonas polysaccharide solution, wherein the mass volume ratio of the Xanthomonas polysaccharide to deionized water is 1:(10-20) g / mL; adding phosphoric acid to deionized water, stirring and mixing evenly, to obtain a phosphoric acid solution, wherein the volume ratio of the phosphoric acid to deionized water is (1-1.5):(5-10); slowly dropping the phosphoric acid solution into the Xanthomonas polysaccharide solution, and simultaneously adding a 4-10wt% The sodium hydroxide solution is used as a catalyst, the reaction temperature is adjusted to 50-70°C, and the phosphating reaction is carried out for 4-6 hours. After the reaction, the solution is cooled to 5-15°C, the liquid is filtered out and the solid is taken out, and it is washed with anhydrous ethanol 1-2 times, and then placed in a drying device, and dried at 40-60°C for 8-12 hours. The dried product is taken out and crushed to 100-200 mesh to obtain a modified Xanthomonas polysaccharide; the mass volume ratio of the Xanthomonas polysaccharide to phosphoric acid and sodium hydroxide solution is (1.0-1.2):(0.4-1.0):(0.5-0.9) g / mL.

4. A coconut milk stabilizer as claimed in claim 3, characterized in that, The Xanthomonas polysaccharide is prepared by the following method: inoculating Xanthomonas into a seed culture medium, wherein the activity of the Xanthomonas is ≥ 2×10 8 CFU / ml, culture on a shaker for 12-24h, the speed is set to 150-200rpm, the temperature is set to 28-30℃, to obtain seed liquid; the seed liquid is inoculated into the fermentation medium, the mass volume ratio of the seed liquid to the fermentation medium g / mL is (0.05-0.1):1, the fermentation temperature is controlled at 28-30℃, the fermentation pH is controlled at 7.0-7.5, and the fermentation is carried out for 48-72h; after the fermentation is completed, the fermentation product is placed in a centrifuge, centrifuged at 3000-5000rpm for 10-20min, the supernatant is taken, and anhydrous ethanol in an amount of 2-4 times the volume of the supernatant is added to the supernatant to obtain a precipitate, the precipitate is washed 1-2 times with anhydrous ethanol, and then placed in a drying oven at 40-50℃ for 10-15h, the dried precipitate is taken out and crushed to 100-200 mesh to obtain Xanthomonas polysaccharide.

5. A coconut milk stabilizer as claimed in claim 1, characterized in that, The seed culture medium comprises the following components: 5-10 g / L peptone, 3-5 g / L yeast extract, 10-20 g / L glucose, 1-2 g / L potassium dihydrogen phosphate, and 0.3-0.5 g / L magnesium sulfate; the fermentation culture medium comprises the following components: 20-30 g / L glucose, 2-4 g / L soybean powder, 1-2 g / L fish meal, 1-3 g / L calcium carbonate, 1-2 g / L potassium dihydrogen phosphate, and 0.3-0.5 g / L magnesium sulfate.

6. A coconut milk stabilizer as claimed in claim 1, characterized in that, The modified fenugreek gum is prepared by the following method: adding fenugreek gum to deionized water and stirring evenly to obtain a fenugreek gum colloidal solution, wherein the mass volume ratio of the fenugreek gum to the deionized water is (0.05-0.1):1.0; slowly dropping a sodium hydroxide solution with a concentration of 4-10wt% into the fenugreek gum colloidal solution, adjusting the pH to 7-9, adding citric acid, reacting at 40-60°C for 4-6h, and continuously stirring at 300-700rpm during the reaction; after the reaction is completed, placing the reaction solution in a centrifuge, centrifuging at 3000-5000rpm for 10-20min, taking out a lower precipitate, washing it with deionized water for 1-2 times, and then placing it in a drying device, drying it at 40-60°C for 8-12h, taking out the dried product and crushing it to 100-200 meshes, so as to obtain the modified fenugreek gum.

7. A coconut milk stabilizer as claimed in claim 6, characterized in that, The mass volume ratio of the citric acid and fenugreek gum colloidal solution is (0.3-0.5):(1.0-1.2).

8. A coconut milk stabilizer as claimed in claim 1, characterized in that, The preparation method is as follows: Xanthomonas polysaccharide, modified fenugreek gum, carboxymethyl chitosan and sodium alginate are weighed according to mass ratio, put into a blender, and stirred at 1000-1500 rpm for 10-20 minutes to obtain a coconut milk stabilizer.

9. A coconut milk stabilizer as claimed in claim 1, characterized in that, The coconut milk stabilizer is used in coconut milk drinks.

10. The use of a coconut milk stabilizer as claimed in claim 9, characterized in that: The coconut milk beverage comprises the following raw materials in parts by weight: 400-600 parts of coconut milk, 200-400 parts of coconut water, 40-60 parts of white sugar, and 1-3 parts of stabilizer.

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