A compound emulsifying thickener for improving the stability of coconut milk mixed with fruit juice and application thereof

Abstract

The application relates to the technical field of emulsifiers, and discloses a compound emulsifying and thickening agent for improving the stability of coconut milk mixed with juice and application. The compound emulsifying and thickening agent for improving the stability of coconut milk mixed with juice comprises the following raw materials in parts by weight: 0.1-0.3 parts of monoglyceride, 0.1-0.2 parts of sucrose ester, 0.3-0.7 parts of sodium carboxymethyl cellulose, 0.02-0.06 parts of wenlun glue, 0.05-0.1 parts of baking soda and 0.37-1.6 parts of dietary fiber; and 0.4-1.4 parts of a gelling agent. The compound emulsifying and thickening agent prepared from specific raw materials and in a specific proportion has excellent stability, can effectively solve the problems of layering, coarse particles and protein denaturation of coconut milk mixed with juice, and improves the stability and taste of the product.

Description

Technical Field

[0001] This application relates to the field of emulsifier technology, and in particular to a compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture and its application. Background Technology

[0002] Compound emulsifiers and thickeners are mixtures of various food additives. Their main function is to improve the stability and taste of food. They have good water solubility and gelling properties and are used in various canned goods, jams, soft drinks, and margarine. After thickening, they enable these foods to achieve the desired appearance.

[0003] In the market for plant-based protein beverages, coconut milk is widely loved by consumers for its unique flavor. As a natural drink, coconut milk is processed from coconut meat and contains a variety of nutrients essential for the human body, such as protein, fat, amino acids, and minerals. Furthermore, coconut milk is high in plant protein, containing approximately 2.5 grams of plant protein per 100 ml. In addition, coconut milk also contains various essential amino acids and trace elements, such as calcium, phosphorus, potassium, and magnesium, as well as various vitamins and minerals—all crucial nutrients for human health.

[0004] However, in existing coconut milk blended flavored drinks, the mixing of coconut milk and fruit juice results in layering, coarsening of particles, and protein denaturation, which seriously affects consumer preference.

[0005] Therefore, there is an urgent need to develop a compound emulsifying thickener with excellent stability after mixing coconut milk and fruit juice. Summary of the Invention

[0006] In order to solve at least one of the above-mentioned technical problems, and to develop a compound emulsifying thickener with excellent stability after mixing coconut milk and fruit juice, this application provides a compound emulsifying thickener for improving the stability after mixing coconut milk and fruit juice and its application.

[0007] On the one hand, this application provides a compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture, comprising the following raw materials in parts by weight: 0.1-0.3 parts monoglyceride, 0.1-0.2 parts sucrose ester, 0.3-0.7 parts sodium carboxymethyl cellulose, 0.02-0.06 parts thymol, 0.05-0.1 parts baking soda, 0.37-1.6 parts dietary fiber, and 0.4-1.4 parts gelling agent.

[0008] By adopting the above technical solution, the compound emulsifying thickener prepared by this application using specific raw materials and specific ratios has excellent stability performance and can effectively solve the problems of layering, coarsening of particles and protein denaturation that occur after coconut milk and fruit juice are mixed, thereby improving the stability and taste of the product.

[0009] This application employs a specific system of monoglycerides, sucrose esters, and sodium carboxymethyl cellulose to effectively reduce the interfacial tension between oil and water, promote uniform oil-water distribution, increase product stability and viscosity, and prevent product separation and sedimentation.

[0010] This application uses a specific warming gel and baking soda system, which can effectively improve stability, regulate pH, and inhibit protein coagulation and precipitation.

[0011] The use of specific dietary fibers in this application can increase the viscosity, dispersibility and stability of the product, while also providing the nutritional value of dietary fiber and increasing the health benefits of the product.

[0012] This application uses a specific gelling agent that can increase the viscosity and stability of the product, making the product more solid and with a smoother texture.

[0013] Optionally, the monoglyceride is 0.15-0.23 parts, the sucrose ester is 0.11-0.15 parts, the sodium carboxymethyl cellulose is 0.36-0.45 parts, the gluten gum is 0.035-0.044 parts, the baking soda is 0.06-0.08 parts, the dietary fiber is 0.86-1.24 parts, and the gelling agent is 0.61-1.02 parts.

[0014] By adopting the above technical solution, this application selects a more optimal range of raw material components, and the prepared compound emulsifying thickener has better overall performance, which can further improve the stability of coconut milk and fruit juice mixing.

[0015] Optionally, the dietary fiber is prepared from citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide in a weight ratio of 0.1-0.3:0.1-0.4:0.02-0.2:0.05-0.2:0.1-0.5.

[0016] By adopting the above technical solution, the dietary fiber with specific ratios and components used in this application has the function of suspension and dispersion, which can help stabilize particles or microparticles in the product, prevent them from settling or aggregating, and increase the stability of the product; and form a network structure, which increases the structural strength and stability of the product and effectively improves the stability of the product.

[0017] Optionally, the dietary fiber is prepared from citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide in a weight ratio of 0.22-0.28:0.22-0.32:0.04-0.10:0.12-0.18:0.26-0.36.

[0018] By adopting the above technical solution, the compound emulsifying thickener prepared by selecting a better ratio of citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide to obtain dietary fiber has better stability.

[0019] Optionally, the gelling agent is prepared from pectin, soybean polysaccharide and sodium hydroxypropyl methylcellulose in a weight ratio of 0.1-0.4:0.1-0.5:0.2-0.5.

[0020] By adopting the above technical solution, this application uses a gelling agent with a specific ratio and specific components, which can effectively improve the product's dispersion, emulsification, moisturizing, and stabilizing properties.

[0021] Optionally, the gelling agent is prepared from pectin, soybean polysaccharide and sodium hydroxypropyl methylcellulose in a weight ratio of 0.13-0.28:0.18-0.32:0.30-0.42.

[0022] By adopting the above technical solution, this application selects a better ratio of pectin, soybean polysaccharide and sodium hydroxypropyl methylcellulose, and the prepared compound emulsifying thickener has better stability.

[0023] On the other hand, this application provides an application of a compound emulsifying thickener for improving the stability of coconut milk and fruit juice after mixing. The compound emulsifying thickener for improving the stability of coconut milk and fruit juice after mixing is used to prepare coconut milk, and the amount of the compound emulsifying thickener for improving the stability of coconut milk and fruit juice after mixing is 1.3-4.5 wt% of the amount of coconut milk.

[0024] By adopting the above technical solution, the coconut milk prepared by the compound emulsifying thickener has excellent stability and good taste. After mixing the prepared coconut milk with fruit juice, it can effectively solve the problems of layering, coarsening of particles and protein denaturation, thereby improving the stability and taste of the product.

[0025] Optionally, the raw materials of the coconut milk also include coconut milk, sodium caseinate, sweetener and deionized water, and the weight ratio of the coconut milk, sodium caseinate, sweetener and deionized water is 10-15:0.4-0.6:4-6:72-85.

[0026] By adopting the above technical solution, the coconut milk prepared by this application with specific ratios and specific components has excellent stability. The addition of a specific amount of sodium caseinate can increase the protein content of the product and improve its stability.

[0027] Optionally, the weight ratio of the coconut milk, the sodium caseinate, the sweetener, and the deionized water is 12-14:0.52-0.58:4.6-5.2:78-82.

[0028] By adopting the above technical solution, the coconut milk prepared with a better ratio in this application has superior stability.

[0029] Optionally, the sweetener is selected from white sugar.

[0030] In summary, the present invention has at least one of the following beneficial technical effects:

[0031] 1. The compound emulsifying thickener prepared by this application using specific raw materials and specific ratios has excellent stability performance and can effectively solve the problems of layering, coarsening of particles and protein denaturation that occur after coconut milk and fruit juice are mixed, thereby improving the stability and taste of the product.

[0032] 2. This application uses a specific system of monoglycerides, sucrose esters and sodium carboxymethyl cellulose to effectively reduce the interfacial tension between oil and water, promote uniform distribution of oil and water, increase the stability and viscosity of the product, and prevent product separation and sedimentation.

[0033] 3. This application uses a specific warm gluten and baking soda system, which can effectively improve stability, regulate pH, and inhibit protein coagulation and precipitation;

[0034] 4. The use of specific dietary fiber in this application can increase the viscosity and stability of the product, while also providing the nutritional value of dietary fiber; the use of specific gelling agents in this application can increase the viscosity and stability of the product, making the product more solidified and with a more delicate texture.

[0035] 5. The coconut milk prepared by using compound emulsifiers and thickeners in this application has excellent stability and good taste. Attached Figure Description

[0036] Figure 1 -a is a stilling diagram of the mixed fruit juice in Application Example 7;

[0037] Figure 1 -b is a stilling diagram of the mixed fruit juice in Application Example 5;

[0038] Figure 1 -c is a static image of the mixed fruit juice from Comparative Example 1. Detailed Implementation

[0039] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0040] This application designs a compound emulsifying thickener to improve the stability of coconut milk and fruit juice mixture, comprising the following raw materials in parts by weight: 0.1-0.3 parts monoglyceride, 0.1-0.2 parts sucrose ester, 0.3-0.7 parts sodium carboxymethyl cellulose, 0.02-0.06 parts thymol, 0.05-0.1 parts baking soda, 0.37-1.6 parts dietary fiber; and 0.4-1.4 parts gelling agent.

[0041] This application provides an application of a compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture. The compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture is used to prepare coconut milk. The amount of the compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture is 1.3-4.5 wt% of the amount of coconut milk. Specific Implementation

[0043] The raw materials used in this application are as follows. Unless otherwise specified, all raw materials used in this application are commercially available:

[0044] Monoglycerides: CAS No. 123-94-4;

[0045] Sucrose esters: CAS No. 37318-31-3;

[0046] Sodium carboxymethyl cellulose: CAS No. 9004-32-4;

[0047] Wenlun adhesive: CAS No. 96949-22-3;

[0048] Baking soda: CAS number, 144-55-8;

[0049] Citrus fiber: 99.9% purity;

[0050] Potato fiber: 99% purity;

[0051] Konjac powder: 99% purity;

[0052] Seaweed polysaccharide: 98% purity;

[0053] Flaxseed polysaccharide: Brand: Yirun, Specification: 30%;

[0054] Pectin: CAS No. 9000-69-5;

[0055] Soybean polysaccharides: CAS No. 57808-66-9;

[0056] Sodium hydroxypropyl methylcellulose: CAS No. 9004-65-3;

[0057] Coconut milk: 99% purity;

[0058] Sodium caseinate: CAS No. 9005-46-3;

[0059] Deionized water: CAS No. 7732-18-5;

[0060] White sugar: CAS number: 57-50-1.

[0061] Testing items and methods:

[0062] Stability test: The clarification index and precipitation of the prepared samples were tested using a stability analyzer (LUM full-function stability analyzer, model: LUMiSizer, Germany). The test parameters were: profile line 100, time interval 10s, rotation speed 4000r / min, light factor 1.00, and temperature 25℃. The test also checked whether the samples showed stratification after standing for 1 hour.

[0063] Preparation Examples 1-5

[0064] The specific component dosages of the compound emulsifying thickener for improving the stability of coconut milk and fruit juice after mixing, as described in Examples 1-5, are shown in Table 1.

[0065] Table 1

[0066]

[0067]

[0068] The dietary fiber is made from citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide in a weight ratio of 0.1:0.1:0.02:0.05:0.1; the gelling agent is made from pectin, soybean polysaccharide and sodium hydroxypropyl methylcellulose in a weight ratio of 0.1:0.1:0.2.

[0069] Preparation Examples 1-5

[0070] A method for preparing a compound emulsifying thickener to improve the stability of coconut milk and fruit juice mixture includes the following steps: preparing dietary fiber by mixing and stirring citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide according to the specified ratio; preparing a gelling agent by mixing and stirring pectin, soybean polysaccharide and sodium hydroxypropyl methylcellulose according to the specified ratio; and mixing and stirring monoglycerides, sucrose esters, sodium carboxymethyl cellulose, hygroscopic gum, baking soda, dietary fiber and gelling agent to obtain the compound emulsifying thickener.

[0071] Preparation of Comparative Example 1

[0072] Based on Preparation Example 3, except that monoglycerides were not added, the other components and preparation methods were the same as those in Preparation Example 3.

[0073] Preparation of Comparative Example 2

[0074] Based on Preparation Example 3, except that no sucrose ester was added, the other components and preparation methods were the same as those in Preparation Example 3.

[0075] Preparation of Comparative Example 3

[0076] Based on Preparation Example 3, except that sodium carboxymethyl cellulose was not added, the other components and preparation methods were the same as those in Preparation Example 3.

[0077] Preparation of Comparative Example 4

[0078] Based on Preparation Example 3, except that the warm wheel adhesive was not added, the other components and preparation methods were the same as those in Preparation Example 3.

[0079] Preparation of Comparative Example 5

[0080] Based on Preparation Example 3, except that baking soda was not added, the other components and preparation methods were the same as those in Preparation Example 3.

[0081] Preparation of Comparative Example 6

[0082] Based on Preparation Example 3, except that dietary fiber was not added, the other components and preparation methods were the same as those in Preparation Example 3.

[0083] Preparation of Comparative Example 7

[0084] Based on Preparation Example 3, except that no gelling agent was added, the other components and preparation methods were the same as those in Preparation Example 3.

[0085] Examples 1-5 and Comparative Examples 1-7

[0086] The compound emulsifying and thickening agent for improving the stability of coconut milk mixed with fruit juice, prepared according to the proportions of Preparation Examples 1-5 and Comparative Examples 1-7, was added to coconut milk to prepare 1 kg of coconut milk. The amount of the compound emulsifying and thickening agent for improving the stability of coconut milk mixed with fruit juice was 1.3 wt% of the amount of coconut milk. The raw materials of coconut milk also included coconut milk, sodium caseinate, sweetener, and deionized water. The weight ratio of coconut milk, sodium caseinate, sweetener, and deionized water was 10:0.4:4:72. The preparation method of coconut milk was as follows: the compound emulsifying and thickening agent for improving the stability of coconut milk mixed with fruit juice, coconut milk, sodium caseinate, sweetener, and deionized water were mixed and stirred, then homogenized and sterilized to obtain coconut milk. The sweetener was white sugar.

[0087] Table 2 shows the specific selection of compound emulsifying and thickening agents to improve the stability of coconut milk and fruit juice mixture.

[0088] Table 2

[0089] Example 1 Preparation Example 1 Example 2 Preparation Example 2 Example 3 Preparation Example 3 Example 4 Preparation Example 4 Example 5 Preparation Example 5 Comparative Example 1 Preparation Example 1 (Comparative Example 1) Comparative Example 2 Preparation Example 2 (Comparative Example 2) Comparative Example 3 Preparation Example 3 (Comparative Example 3) Comparative Example 4 Preparation Example 4 (Comparative Example 4) Comparative Example 5 Preparation Example 5 (Comparative Example 5) Comparative Example 6 Preparation Example 6 Comparative Example 7 Preparation Example 7

[0090] The coconut milk prepared in Examples 1-5 and Comparative Examples 1-7 was subjected to performance testing, and the test results are shown in Table 3.

[0091] Table 3

[0092]

[0093]

[0094] As can be seen from Examples 1-5, Comparative Examples 1-7 and Table 3, the coconut milk prepared by adding the compound emulsifying thickener with specific components in this application has excellent stability. After stability testing, the clarification index is 0.065-0.086, the maximum sedimentation is 0.58 mm, and no stratification occurs after standing.

[0095] As can be seen from Comparative Examples 1-3, Example 3 and Table 3, the present application uses a specific monoglyceride, sucrose ester and sodium carboxymethyl cellulose system, which can effectively reduce the interfacial tension between oil and water, promote the uniform distribution of oil and water, increase the stability and viscosity of the product, and prevent product sedimentation.

[0096] As shown in Comparative Examples 4-5, Example 3, and Table 3, the use of baking soda and gluten gum in this application can effectively inhibit the coagulation and precipitation of proteins in coconut milk and fruit juice, thus helping to improve product stability. The inventors speculate that gluten gum is a natural polymer compound with good thickening and stabilizing effects, which can improve the texture and taste of the product. Baking soda can provide an alkaline taste and also act as a leavening agent, making the product more delicate and smooth. The combination of the two can further improve the stability of the product. In addition, both baking soda and gluten gum have the function of regulating pH, which can balance and stabilize the components in the mixture of coconut milk and fruit juice, improving the quality and stability of the product. Furthermore, the ability of baking soda and gluten gum to inhibit the coagulation and precipitation of proteins in coconut milk and fruit juice helps to further improve the stability and taste of the product.

[0097] As can be seen from Comparative Example 6, Example 3 and Table 3, the dietary fiber added in this application is beneficial to improving stability and increasing product viscosity, improving taste and texture. The inventors speculate that the added dietary fiber has the function of suspension and dispersion, which can help stabilize particles or microparticles in the product, prevent them from settling or aggregating, increase product stability, and can also form a network structure to increase the structural strength and stability of the product.

[0098] As can be seen from Comparative Example 7, Example 3 and Table 3, the gelling agent added in this application has excellent stability and can effectively improve the stability of the product.

[0099] Preparation Examples 6-9

[0100] Based on Preparation Example 3, except for the different weight ratios of citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide, the total weight of dietary fiber remained unchanged, and the other components and preparation methods were the same as in Preparation Example 3.

[0101] Preparation Example 6

[0102] The weight ratio of citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide was 0.22:0.22:0.04:0.12:0.26.

[0103] Preparation Example 7

[0104] The weight ratio of citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide was 0.24:0.28:0.07:0.15:0.3.

[0105] Preparation Example 8

[0106] The weight ratio of citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide was 0.28:0.32:0.10:0.18:0.36.

[0107] Preparation Example 9

[0108] The weight ratio of citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide is 0.3:0.4:0.2:0.2:0.5.

[0109] Preparation Examples 10-13

[0110] Based on Preparation Example 7, except for the different weight ratios of pectin, soybean polysaccharide and sodium hydroxypropyl methylcellulose, the total weight of the gelling agent remained unchanged, and the other components and preparation methods were the same as in Preparation Example 7.

[0111] Preparation Example 10

[0112] The weight ratio of pectin, soybean polysaccharide, and sodium hydroxypropyl methylcellulose was 0.13:0.18:0.30.

[0113] Preparation Example 11

[0114] The weight ratio of pectin, soybean polysaccharide, and sodium hydroxypropyl methylcellulose was 0.22:0.25:0.38.

[0115] Preparation Example 12

[0116] The weight ratio of pectin, soybean polysaccharide, and sodium hydroxypropyl methylcellulose was 0.28:0.32:0.42.

[0117] Preparation Example 13

[0118] The weight ratio of pectin, soybean polysaccharide, and sodium hydroxypropyl methylcellulose is 0.4:0.5:0.5.

[0119] Examples 6-13

[0120] Based on Example 3, except for the different compound emulsifying thickener used to improve the stability of coconut milk and fruit juice after mixing, the other components and preparation methods are the same as in Example 3. For the specific selection of compound emulsifying thickener used to improve the stability of coconut milk and fruit juice after mixing, see 4.

[0121] Table 4

[0122] Example 6 Preparation Example 6 Example 7 Preparation Example 7 Example 8 Preparation Example 8 Example 9 Preparation Example 9 Example 10 Preparation Example 10 Example 11 Preparation Example 11 Example 12 Preparation Example 12 Example 13 Preparation Example 13

[0123] The coconut milk prepared in Examples 6-13 was subjected to performance testing, and the test results are shown in Table 5.

[0124] Table 5

[0125]

[0126] As can be seen from Examples 6-9, 3 and Table 5, the dietary fiber of the components with a better ratio used in this application has a better suspension and dispersion effect, which can help stabilize particles or microparticles in the product, prevent them from settling or aggregating, and further improve the stability of the product.

[0127] As can be seen from Examples 10-13, 7 and Table 1, the use of a gelling agent system with a better ratio in this application can further improve the stability of the product. The inventors speculate that pectin and soybean polysaccharide are both natural plant gelling agents with good thickening and stabilizing effects, which can improve the texture and taste of the product. Meanwhile, sodium hydroxypropyl methylcellulose is a synthetic cellulose derivative with good thickening, stabilizing and emulsifying effects, which can further improve the stability and taste of the product.

[0128] Examples 14-17

[0129] Based on Example 11, except for the different amounts of compound emulsifying thickener used to improve the stability of coconut milk and fruit juice mixture, and the different weight ratios of coconut milk, sodium caseinate, sweetener and deionized water, the other components and preparation methods are the same as in Example 11.

[0130] Example 14

[0131] To improve the stability of coconut milk and fruit juice mixture, the amount of compound emulsifying thickener used is 1.8 wt% of the amount of coconut milk.

[0132] The weight ratio of coconut milk, sodium caseinate, sweetener, and deionized water is 12:0.52:4.6:78.

[0133] Example 15

[0134] To improve the stability of coconut milk and fruit juice mixture, the amount of compound emulsifying thickener used is 2.5 wt% of the amount of coconut milk.

[0135] The weight ratio of coconut milk, sodium caseinate, sweetener, and deionized water is 13:0.55:5:80.

[0136] Example 16

[0137] To improve the stability of coconut milk and fruit juice mixture, the amount of compound emulsifying thickener used is 3.6 wt% of the amount of coconut milk.

[0138] The weight ratio of coconut milk, sodium caseinate, sweetener, and deionized water is 14:0.58:5.2:82.

[0139] Example 17

[0140] To improve the stability of coconut milk and fruit juice mixture, the amount of compound emulsifying thickener used is 4.5 wt% of the amount of coconut milk.

[0141] The weight ratio of coconut milk, sodium caseinate, sweetener, and deionized water is 15:0.6:6:85.

[0142] The coconut milk prepared in Examples 14-17 was subjected to performance testing, and the test results are shown in Table 6.

[0143] Table 6

[0144]

[0145] As can be seen from Examples 14-17, 11 and Table 6, the coconut milk prepared by this application with a better ratio and specific components has excellent stability and does not show stratification after standing.

[0146] Application Examples 1-17 and Comparative Examples 1-7

[0147] The coconut milk and fruit juice (selected from orange juice) prepared in Examples 1-17 and Comparative Examples 1-7 were mixed and stirred at a weight ratio of 0.4:0.6. The stability performance of the resulting mixed fruit juice was tested, and the test results are shown in Table 7.

[0148] Table 7

[0149]

[0150]

[0151] As can be seen from Application Examples 1-17, Comparative Examples 1-7 and Table 7, the mixed fruit juice prepared by using the compound emulsifying thickener prepared in this application and then mixing it with fruit juice has excellent stability and does not exhibit stratification. Furthermore, after stability testing, the clarification index and sedimentation of the prepared mixed fruit juice were compared with the test indicators of the prepared coconut milk. The results showed that the stability performance of the two was not significantly different.

[0152] As shown in Comparative Examples 1-7 and Table 7, the compound emulsifying thickener prepared in this application, consisting of monoglycerides, sucrose esters, sodium carboxymethyl cellulose, hyaluronic acid gum, baking soda, dietary fiber, and a gelling agent, exhibits excellent stability and can significantly improve the stability of coconut milk mixed with fruit juice. In contrast, coconut milk prepared using a compound emulsifying thickener without the addition of monoglycerides, sucrose esters, sodium carboxymethyl cellulose, hyaluronic acid gum, baking soda, dietary fiber, or a gelling agent, shows obvious stratification after standing and exhibits poor stability.

[0153] Figure 1 -a is a stilling diagram of the mixed fruit juice from Application Example 7. Figure 1 -b is a stilling diagram of the mixed fruit juice from Application Example 5. Figure 1 -c is a standing image of the mixed fruit juice of Comparative Example 1 in Application Example; it can be clearly seen from the above three standing images that the mixed fruit juice of Comparative Example 1 in Application Example 1 exhibits obvious stratification and protein coarsening after standing, while the coconut milk prepared by using the compound emulsifying thickener prepared in this application exhibits excellent stability when mixed with the fruit juice.

[0154] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the principles of this application should be covered within the scope of protection of this application.

Claims

1. A compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture, characterized in that, It is made from the following raw materials in parts by weight: 0.1-0.3 parts monoglyceride, 0.1-0.2 parts sucrose ester, 0.3-0.7 parts sodium carboxymethyl cellulose, 0.02-0.06 parts thymol, 0.05-0.1 parts baking soda, 0.37-1.6 parts dietary fiber and 0.4-1.4 parts gelling agent; The dietary fiber is made from citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide in a weight ratio of 0.1-0.3:0.1-0.4:0.02-0.2:0.05-0.2:0.1-0.

5. The gelling agent is prepared by comprising pectin, soybean polysaccharide and sodium hydroxypropyl methylcellulose in a weight ratio of 0.1-0.4:0.1-0.5:0.2-0.

5.

2. The compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture according to claim 1, characterized in that, The composition includes 0.15-0.23 parts of monoglyceride, 0.11-0.15 parts of sucrose ester, 0.36-0.45 parts of sodium carboxymethyl cellulose, 0.035-0.044 parts of gluten gum, 0.06-0.08 parts of baking soda, 0.86-1.24 parts of dietary fiber, and 0.61-1.02 parts of gelling agent.

3. The compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture according to claim 1, characterized in that, The dietary fiber is made from citrus fiber, potato fiber, konjac flour, seaweed polysaccharide and flaxseed polysaccharide in a weight ratio of 0.22-0.28:0.22-0.32:0.04-0.10:0.12-0.18:0.26-0.

36.

4. The compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture according to claim 1, characterized in that, The gelling agent is prepared by comprising pectin, soybean polysaccharide and sodium hydroxypropyl methylcellulose in a weight ratio of 0.13-0.28:0.18-0.32:0.30-0.

42.

5. The application of the compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture as described in claim 1, characterized in that, The compound emulsifying thickener used to improve the stability of coconut milk after mixing with fruit juice is used to prepare coconut milk. The amount of the compound emulsifying thickener used to improve the stability of coconut milk after mixing with fruit juice is 1.3-4.5 wt% of the amount of coconut milk.

6. The application of the compound emulsifying and thickening agent for improving the stability of coconut milk and fruit juice mixture according to claim 5, characterized in that, The raw materials of the coconut milk also include coconut milk, sodium caseinate, sweetener and deionized water, and the weight ratio of the coconut milk, sodium caseinate, sweetener and deionized water is 10-15:0.4-0.6:4-6:72-85.

7. The application of the compound emulsifying and thickening agent for improving the stability of coconut milk and fruit juice mixture according to claim 6, characterized in that, The weight ratio of the coconut milk, sodium caseinate, sweetener, and deionized water is 12-14:0.52-0.58:4.6-5.2:78-82.

8. The application of the compound emulsifying thickener for improving the stability of coconut milk and fruit juice mixture according to claim 6, characterized in that, The sweetener is selected from white sugar.

Images