Compound stabilizer, reconstituted milk with good stability and preparation method of reconstituted milk

Abstract

The invention belongs to the technical field of dairy product processing, and discloses a compound stabilizer, reconstituted milk with good stability and a preparation method, the compound stabilizer comprises an emulsifier and a stabilizer, and the stabilizer comprises guar gum, carrageenan and sodium carboxymethyl cellulose. The reconstituted milk with good stability comprises a compound stabilizer and a reconstituted milk base material, and the reconstituted milk base material comprises the following raw materials in parts by weight: whole milk powder, white granulated sugar, sodium tripolyphosphate, compound nutrients, compound mineral salt and water. The raw materials are simple and easy to obtain, the system stability is good, and the reconstituted milk rich in various minerals can keep good stability in a long shelf life. The preparation method of the multi-mineral reconstituted milk with good stability is simple to operate, easy to implement and suitable for large-scale production.

Description

Technical Field

[0001] The present invention relates to the technical field of dairy product processing, and in particular to a compound stabilizer, reconstituted milk with good stability and a preparation method thereof. Background Art

[0002] Reconstituted milk, also known as "reconstituted milk" or "reconstituted milk", refers to milk that is concentrated and dried into concentrated milk or milk powder, and then an appropriate amount of water is added to make an emulsion with a water-solid ratio equivalent to that of the original milk. Compared with fresh milk, reconstituted milk has different raw materials and nutritional components. Reconstituted milk loses some nutrients after being sterilized twice at ultra-high temperatures, but ultra-high temperature sterilization also helps to improve the taste of milk, making it more mellow and smooth; at the same time, it can also make the fat globules in the reconstituted milk more evenly dispersed, preventing fat from floating, thereby maintaining the uniformity and stability of the milk.

[0003] The ultra-high temperature sterilization process of reconstituted milk usually involves heating at 135-150°C for a certain period of time. This heat treatment not only destroys potential pathogenic microorganisms, but also kills most heat-resistant spores. The shelf life of ultra-high temperature sterilized reconstituted milk is usually about 6-12 months. During the long-term storage of the product, the challenges of maintaining quality are mainly reflected in color and flavor changes, fat separation, precipitation and gel formation. From the consumer's perspective, the sensory attributes of cow's milk, including taste and color, visual stability, fat separation, adhesion of fat to packaging materials, and sediment formation are all very important. Therefore, in order to ensure the stability of reconstituted milk during the shelf life, the reconstituted milk needs to select a suitable stabilization system to ensure the stability of the product. Summary of the invention

[0004] The purpose of the present invention is to provide a composite stabilizer, the raw materials of which are simple and easy to obtain, the stability of which is good and the practicability is strong.

[0005] The technical solution adopted to achieve the purpose of the present invention is:

[0006] A compound stabilizer comprises an emulsifier and a stabilizer, wherein the stabilizer comprises guar gum, carrageenan and sodium carboxymethyl cellulose.

[0007] Furthermore, the emulsifier is mono- and di-glycerol fatty acid ester.

[0008] Furthermore, the compound stabilizer includes the following raw materials in parts by weight: 0.01 to 0.5 parts of mono- and di-glycerol fatty acid esters, 0.01 to 0.3 parts of guar gum, 0.01 to 0.2 parts of carrageenan, and 0.01 to 0.3 parts of sodium carboxymethyl cellulose.

[0009] Another object of the present invention is to provide a reconstituted milk with good stability, which has good system stability and can enable the reconstituted milk to maintain good stability during a long shelf life.

[0010] The technical solution adopted to achieve another purpose of the present invention is:

[0011] A reconstituted milk with good stability, comprising the compound stabilizer as claimed in claim 1, and a reconstituted milk base;

[0012] In every 1000 parts of raw materials, the compound stabilizer includes the following raw materials in parts by weight: 0.01-0.5 parts of mono- and di-glycerol fatty acid esters, 0.01-0.3 parts of guar gum, 0.01-0.2 parts of carrageenan, and 0.01-0.3 parts of sodium carboxymethyl cellulose;

[0013] The reconstituted milk base comprises the following raw materials in parts by weight: 90-150 parts of whole milk powder, 20-40 parts of white sugar, 0.1-0.3 parts of sodium tripolyphosphate, 0.1-0.7 parts of complex nutrients and 0.05-0.5 parts of complex mineral salts, and the balance is water.

[0014] Furthermore, in every 1000 parts of raw materials, the compound stabilizer includes the following raw materials in parts by weight: 0.4 parts of mono- and di-glycerol fatty acid esters, 0.2 parts of guar gum, 0.1 parts of carrageenan, and 0.2 parts of sodium carboxymethyl cellulose.

[0015] The reconstituted milk base comprises the following raw materials in parts by weight: 130 parts of whole milk powder, 30 parts of white sugar, 0.2 parts of sodium tripolyphosphate, 0.5 parts of complex nutrients and 0.3 parts of complex mineral salts, and the balance is water.

[0016] Furthermore, in every 1000 parts of raw materials, the compound stabilizer includes the following raw materials in parts by weight: 0.4 parts of mono- and di-glycerol fatty acid esters, 0.2 parts of guar gum, 0.1 parts of carrageenan, and 0.2 parts of sodium carboxymethyl cellulose.

[0017] The reconstituted milk base comprises the following raw materials in parts by weight: 130 parts of whole milk powder, 30 parts of white sugar, 0.2 parts of sodium tripolyphosphate, 0.5 parts of complex nutrients and 0.3 parts of complex mineral salts, and the balance is water.

[0018] In the present invention, the composite mineral salts include iron salts, zinc salts and calcium salts; the composite nutrients include vitamins and dietary fibers.

[0019] Another object of the present invention is to provide a method for preparing reconstituted milk with good stability, which is simple to operate, easy to implement and suitable for large-scale production.

[0020] The technical solution adopted to achieve another purpose of the present invention is:

[0021] A method for preparing a reconstituted milk with good stability comprises the following steps:

[0022] Step S1, dissolving mono- and di-glycerol fatty acid esters and white sugar in hot water, stirring and mixing to obtain a mixed material A, and cooling;

[0023] Step S2, adding guar gum, carrageenan, sodium carboxymethyl cellulose, sodium tripolyphosphate, composite nutrients and mineral salts to the mixed material A, stirring and mixing to obtain a mixed material B, and cooling;

[0024] Step S3, adding whole milk powder to the mixed material B, replenishing the liquid to 1000 parts, stirring and mixing evenly, to obtain a mixed material C;

[0025] Step S4, heating, homogenizing and sterilizing material C in sequence, and then storing it.

[0026] Furthermore, in step S1, the temperature of the hot water is 70-80°C.

[0027] Furthermore, in step S1, after obtaining the mixed material A, it is cooled to 55-65°C; in step S2, after obtaining the mixed material B, it is cooled to 50-60°C.

[0028] Further, in step S4, material C is heated to 60-70° C. and then homogenized at a pressure of 180-200 bar.

[0029] The principle of the present invention is:

[0030] The stabilizer used in the present invention is a composite stabilizer, which is composed of four monomers: mono- and di-glycerol fatty acid esters, guar gum, carrageenan and sodium carboxymethyl cellulose, and is a combination of emulsifiers and thickeners. Mono- and di-glycerol fatty acid esters are commonly used emulsifiers in food, which can be adsorbed at the oil-water interface, reduce interfacial tension, and slow down the floating of fat. Sodium carboxymethyl cellulose (CMC) is a good emulsifying stabilizer and thickener in food. It can also improve the flavor of the product and prolong the storage time. It is widely used in foods such as ice cream and beverages. Because it is safe and reliable, its dosage is not limited by the national food hygiene standard ADI. Guar gum is the most effective and water-soluble natural polymer known. It can be dispersed in hot or cold water to form a viscous liquid, so it plays an important role in controlling the protein precipitation of long-shelf-life milk. China's "Sanitary Standards for the Use of Food Additives" (GB2760-2024) stipulates that it can be used in various types of food in appropriate amounts according to production needs. Carrageenan is usually used as a thickener, gelling agent, suspending agent, emulsifier and stabilizer in the food industry. It can interact with the protein in milk through "calcium bridge" and electrostatic interaction, and can effectively alleviate the protein precipitation problem in milk. The present invention combines an emulsifier with a thickener to enable reconstituted milk rich in multiple minerals to maintain good stability during a long shelf life.

[0031] The combination of the mono- and di-glycerol fatty acid esters, guar gum, carrageenan and sodium carboxymethyl cellulose monomers of the present invention has the following synergistic effects:

[0032] Sodium carboxymethyl cellulose, guar gum and carrageenan have a thickening effect when used together. Specifically, sodium carboxymethyl cellulose can form a colloid with water molecules, significantly increasing the viscosity of the liquid; guar gum is a galactomannan, which also has a good thickening effect; carrageenan is a hydrophilic colloid, which also belongs to water-soluble polymerized galactose sulfate, and also has a significant thickening effect. The three together can significantly enhance the viscosity of the reconstituted milk of the present invention, making the reconstituted milk taste richer and fuller.

[0033] The use of sodium carboxymethylcellulose, guar gum and carrageenan together also has a gel synergistic effect. Specifically, sodium carboxymethylcellulose, guar gum and carrageenan can not only play a role alone, but also can cross-link with each other to form a good gel synergistic effect. That is to say, when the three are present in the reconstituted milk of the present invention, a more stable and tough gel network structure can be formed through intermolecular interaction. This structure can further enhance the viscosity and stability of the reconstituted milk, while improving the mouthfeel and texture of the reconstituted milk.

[0034] The combined use of mono- and di-glycerol fatty acid esters, sodium carboxymethyl cellulose and carrageenan has an emulsifying and stabilizing effect. Specifically, mono- and di-glycerol fatty acid esters are a hydrophilic and lipophilic emulsifying stabilizer that can form a stable emulsified layer at the oil-water interface to prevent oil-water separation. It can not only increase the smoothness and consistency of the flavored milk, but also effectively prevent the stratification of the flavored milk; sodium carboxymethyl cellulose is mainly used for thickening, but it can enhance the emulsification stability to a certain extent in dairy products; carrageenan can form a film at the oil-water interface to enhance the emulsification stability. The combined use of the three has a synergistic effect in emulsification stabilization, which helps to maintain the uniformity and consistency of the reconstituted milk system and improve the overall quality of the reconstituted milk.

[0035] In addition, the invention also adds composite mineral salts to the raw materials. Minerals are a type of trace organic substances that the human body must obtain from food to maintain normal physiological functions, and they play an important role in the growth, metabolism, and development of the human body. Calcium is the most abundant mineral element in the human body, accounting for about 1.5%-2% of the total body weight. It supports and protects teeth and bones. Calcium deficiency can cause many physiological reactions in the human body. Children with calcium deficiency will show symptoms such as slow growth and development, crying, and rickets in severe cases. Pregnant women with calcium deficiency will experience symptoms such as numbness and cramps in the hands and feet. Adults and the elderly are prone to muscle cramps and osteoporosis due to calcium deficiency.

[0036] Iron is an important trace mineral element in the human body and an essential element for the synthesis of hemoglobin, which maintains normal hematopoietic function in the body. Iron deficiency can lead to iron deficiency anemia, which mainly manifests in children as growth retardation and poor immunity. Severe anemia in pregnant women will increase infant mortality and cause symptoms such as drowsiness, fatigue and difficulty breathing.

[0037] Zinc is one of the trace mineral elements necessary for the human body, and its content in the human body is second only to iron. Many chemical reactions in the human body require the participation of zinc. Zinc deficiency will affect the growth and development of the human body and its physiological functions, mainly manifested in symptoms such as poor appetite and decreased immunity.

[0038] However, calcium and phosphorus are the highest minerals in ordinary milk, with 120 mg of calcium and 93 mg of phosphorus in 100 g of milk, while other minerals are relatively low. Therefore, the present invention adds composite mineral salts to ordinary reconstituted milk to strengthen the three minerals of iron, zinc and calcium to meet the human body's demand for minerals.

[0039] The beneficial effects of the present invention are:

[0040] 1. The raw materials of the present invention are simple and easy to obtain, the system has good stability, and the reconstituted milk rich in various minerals can maintain good stability during a long shelf life.

[0041] 2. The stabilizer used in the present invention is a composite stabilizer, which is composed of four monomers: mono- and di-glycerol fatty acid esters, guar gum, carrageenan and sodium carboxymethyl cellulose, and is a combination of an emulsifier and a thickener. By combining an emulsifier with a thickener, the reconstituted milk rich in multiple minerals can maintain good stability during a long shelf life.

[0042] 3. The preparation method of the present invention is simple to operate, easy to implement, and suitable for large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0044] Figure 1 This is a comparison chart of the kinetic thermal instability index (TSI) values ​​of the control group and experimental groups 1-5 in Experiment 1.

[0045] Figure 2 This is a comparison chart of the precipitation conditions of each group of samples in Experiment 2.

[0046] Figure 3This is a comparison chart of the precipitation conditions of each group of samples in Experiment 3.

[0047] Figure 4 This is a comparison of the appearance and bottom of the experimental group and the control group in Experiment 5 after being stored for one month. DETAILED DESCRIPTION

[0048] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0049] Example 1

[0050] A multi-mineral reconstituted milk with good stability comprises a reconstituted milk base material and a compound stabilizer, wherein the compound stabilizer comprises mono- and di-glycerol fatty acid esters, guar gum, carrageenan and sodium carboxymethyl cellulose; the reconstituted milk base material comprises whole milk powder, white sugar, sodium tripolyphosphate, compound nutrients and compound mineral salts.

[0051] In every 1000 parts of raw materials, the compound stabilizer includes the following raw materials in parts by weight: 0.1 parts of mono- and di-glycerol fatty acid esters, 0.05 parts of guar gum, 0.05 parts of carrageenan, and 0.02 parts of sodium carboxymethyl cellulose.

[0052] The reconstituted milk base comprises the following raw materials in parts by weight: 90 parts of whole milk powder, 20 parts of white granulated sugar, 0.1 parts of sodium tripolyphosphate, 0.1 parts of complex nutrients and 0.1 parts of complex mineral salts, and the balance is water.

[0053] In this embodiment, the composite mineral salts include iron salts, zinc salts and calcium salts. The composite nutrients include vitamins and dietary fiber.

[0054] The preparation method of the multi-mineral reconstituted milk with good stability in this embodiment specifically comprises the following steps:

[0055] Step S1, dissolving mono- and di-glycerol fatty acid esters and white sugar in hot water at 75° C., stirring and mixing to obtain a mixed material A, and cooling to 60° C.;

[0056] Step S2, adding guar gum, carrageenan, sodium carboxymethyl cellulose, sodium tripolyphosphate, composite nutrients and mineral salts to the mixed material A, stirring and mixing to obtain a mixed material B, and cooling to 55° C.;

[0057] Step S3, adding whole milk powder to the mixed material B, replenishing the liquid to 1000 parts, stirring and mixing evenly, to obtain a mixed material C;

[0058] Step S4, heating material C to 65°C, homogenizing under a pressure of 190 bar, and then storing after high temperature sterilization.

[0059] Embodiment 2-5

[0060] Compared with Example 1, the types and amounts of compound stabilizers in Example 2-5 are exactly the same, and the processing steps and processing parameters are also exactly the same. The only difference is that the amount of raw materials used in the reconstituted milk base is different. Compared with Example 1, the comparison of the amount of raw materials used in the reconstituted milk base in Example 2-5 is shown in Table 1 below.

[0061] Table 1 Comparison of the amount of raw materials used in the reconstituted milk base in Examples 1-5

[0062]

[0063] The raw materials in Examples 1-5 are processed to prepare reconstituted milk. In order to screen the optimal amount of the reconstituted milk base, the present invention evaluates the flavor of the products prepared in Examples 1-5. 20 volunteers are randomly selected to evaluate the taste, flavor and smell of the products prepared in Examples 1-5 in turn (that is, all 20 volunteers need to evaluate the products in Examples 1-5), and then score them. The scoring standard refers to the scoring standard table shown in Table 2. Finally, the comprehensive scores and summaries of each embodiment are counted, and the specific score table of Examples 1-5 shown in Table 3 is specifically referred to.

[0064] Table 2 Product scoring standards

[0065]

[0066] Table 3 Comparison of comprehensive scores of Examples 1-5

[0067]

[0068] According to the results in Table 3 above, the taste of Examples 1-5 is overall smooth and silky, rich and mellow, with a perfect blend of sweetness and milky aroma, and rich taste levels; the texture is fine, the liquid is uniform and has no precipitation, and soft and delicate foam is produced when shaken; the color is uniform, showing a natural and soft milky white or light yellow, without variegated spots or abnormal color; the smell retains the light fragrance of fresh milk, without peculiar smell or miscellaneous taste. Among Examples 1-5, Example 3 has the highest comprehensive score, so among Examples 1-5, the present invention uses Example 3 as the best example. That is, when the type and amount of the compound stabilizer are the same, the type and ratio of the reconstituted milk base in Example 3 are the best.

[0069] In order to further screen the optimal raw material types and dosages of the compound stabilizer, the present invention also designed experiments 1 to 5.

[0070] Experiment 1: Screening of the amount of mono- and di-glycerol fatty acid esters added

[0071] This experiment is mainly used to screen the addition amount of mono- and di-glycerol fatty acid esters. In order to further screen the addition amount of mono- and di-glycerol fatty acid esters, this experiment designed 6 groups of experiments, named control group, experimental group 1, experimental group 2, experimental group 3, experimental group 4 and experimental group 5 respectively.

[0072] In the control group, the total raw material is 1000 parts, the reconstituted milk base is the raw material and proportion in Example 3, and the compound stabilizer is a randomly selected compound stabilizer for modulating milk, and its main effective ingredients are mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate, microcrystalline cellulose, carrageenan and phospholipids. The raw materials of the control group are processed by the method of Example 1, and the commercially available compound stabilizer is added in step S2.

[0073] In experimental groups 1-5, the total raw material is 1000 parts, the reconstituted milk base is the raw material and proportion in Example 3, and the compound stabilizer includes 0.05 parts of guar gum, 0.05 parts of carrageenan and 0.05 parts of sodium carboxymethyl cellulose. The difference between experimental groups 1-5 is only that the amount of mono- and di-glycerol fatty acid esters added is different, and the specific amount of mono- and di-glycerol fatty acid esters added in each group is as follows:

[0074] In experimental group 1, the amount of mono- and di-glycerol fatty acid esters was 0.3 parts, that is, the mono- and di-glycerol fatty acid esters accounted for 0.3‰ of the total raw materials.

[0075] In experimental group 2, the mono- and di-glycerol fatty acid esters were 0.4 parts, that is, the mono- and di-glycerol fatty acid esters accounted for 0.4‰ of the total raw materials.

[0076] In experimental group 3, the amount of mono- and di-glycerol fatty acid esters was 0.5 parts, that is, the mono- and di-glycerol fatty acid esters accounted for 0.5‰ of the total raw materials.

[0077] In experimental group 4, the mono- and di-glycerol fatty acid esters were 0.6 parts, that is, the mono- and di-glycerol fatty acid esters accounted for 0.6‰ of the total raw materials.

[0078] In experimental group 5, the mono- and di-glycerol fatty acid esters were 0.7 parts, that is, the mono- and di-glycerol fatty acid esters accounted for 0.7‰ of the whole raw materials.

[0079] The control group and experimental groups 1-5 were processed to prepare reconstituted milk, and then the stability index and kinetic thermal instability index (TSI) values ​​of the samples prepared in each group were measured. The smaller the values ​​of the two, the higher the stability of the product. Among them, the TSI value can more comprehensively reflect the fat floating situation of the product. The results are shown in Table 4 and Figure 1 shown.

[0080] Table 4 Stability index test table of control group and experimental group 1-5

[0081] Addition amount Control group Experimental Group 1 Experimental Group 2 Experimental Group 3 Experimental Group 4 Experimental Group 5 Stability Index 0.049 0.040 0.034 0.047 0.056 0.063

[0082] According to the results in Table 4, as the amount of mono- and di-glycerol fatty acid esters added increases, the clarification index of the product has no significant difference from that of the control group.

[0083] according to Figure 1 The results show that the TSI value gradually increases with the increase of its added amount, and when the added amount of mono- and di-glycerol fatty acid esters is lower than 0.5‰ of the total raw material (i.e., experimental group 3), its TSI value is lower than that of the control group, indicating that the product has better stability.

[0084] Based on the above analysis, in the compound stabilizer of the present invention, the added amount of mono- and di-glycerol fatty acid esters is less than 0.5‰, and preferably 0.4‰.

[0085] Experiment 2: Determination of guar gum and screening of its addition amount

[0086] To further verify the comparative effect of guar gum with other gums, this experiment evaluated the effects of two similar compositions, guar gum and acacia gum, on product stability.

[0087] Guar gum is an edible polysaccharide compound isolated from guar beans. It is composed of galactose residues and mannose residues. The ratio of the two is affected by the seed source. It is a natural thickener. In milk and dairy products, it has good thickening and stabilizing effects, which can prevent the stratification and precipitation of the product, and at the same time give the product a good smooth taste.

[0088] Acacia gum is a plant seed gum processed from the seeds of the acacia tree. Similar to guar gum, acacia gum is also composed of galactose and mannose residues. The ratio of the two structural units varies with the source of the seeds. It has the effects of improving sensory perception and reducing precipitation in milk and dairy products.

[0089] This experiment included guar gum group and acacia gum group, and 6 groups of experiments were designed for the guar gum group and the acacia gum group respectively.

[0090] The guar gum groups were named control group A, experimental group A1, experimental group A2, experimental group A3, experimental group A4 and experimental group A5.

[0091] In control group A, the total raw material is 1000 parts, the reconstituted milk base material is the raw material and proportion in Example 3, and the compound stabilizer is a randomly selected commercial compound stabilizer (the same as the commercial compound stabilizer in Experiment 1). The raw materials of the control group are processed by the method of Example 3, and the commercial compound stabilizer is added in step S2.

[0092] In experimental groups A1-A5, the total raw material is 1000 parts, the reconstituted milk base is the raw material and proportion in Example 3, and the compound stabilizer includes 0.4 parts of mono- and di-glycerol fatty acid esters (according to the conclusion of Experiment 1, the addition amount of mono- and di-glycerol fatty acid esters is less than 0.5‰, and preferably 0.4‰), 0.05 parts of carrageenan and 0.05 parts of sodium carboxymethyl cellulose. The only difference is the addition amount of guar gum group. The specific addition amount of guar gum group in each group is as follows:

[0093] The guar gum in the experimental group A1 was 0.05 parts, that is, the guar gum accounted for 0.05‰ of the whole raw materials.

[0094] The guar gum in the experimental group A2 was 0.1 parts, that is, the guar gum accounted for 0.1‰ of the whole raw materials.

[0095] The guar gum in the experimental group A3 was 0.2 parts, that is, the guar gum accounted for 0.2‰ of the whole raw materials.

[0096] The guar gum in the experimental group A4 was 0.3 parts, that is, the guar gum accounted for 0.3‰ of the whole raw materials.

[0097] The guar gum in the experimental group A5 was 0.4 parts, that is, the guar gum accounted for 0.4‰ of the whole raw materials.

[0098] The acacia gum groups were named control group B, experimental group B1, experimental group B2, experimental group B3, experimental group B4 and experimental group B5.

[0099] In control group B, the total raw material is 1000 parts, the reconstituted milk base material is the raw material and proportion in Example 3, and the compound stabilizer is a randomly selected commercial compound stabilizer (the same as the commercial compound stabilizer in Experiment 1). The raw materials of the control group are processed by the method of Example 3, and the commercial compound stabilizer is added in step S2.

[0100] In experimental groups B1-B5, the total raw material is 1000 parts, the reconstituted milk base is the raw material and proportion in Example 3, and the compound stabilizer includes 0.4 parts of mono- and di-glycerol fatty acid esters (according to the conclusion of Experiment 1, the addition amount of mono- and di-glycerol fatty acid esters is less than 0.5‰, and preferably 0.4‰), 0.05 parts of carrageenan and 0.05 parts of sodium carboxymethyl cellulose. The only difference is the addition amount of acacia gum group. The specific addition amount of acacia gum group in each group is as follows:

[0101] The amount of acacia gum in experimental group B1 was 0.05 parts, that is, acacia gum accounted for 0.05‰ of the whole raw materials.

[0102] The amount of acacia gum in experimental group B2 was 0.1 parts, that is, acacia gum accounted for 0.1‰ of the whole raw materials.

[0103] The amount of acacia gum in experimental group B3 was 0.2 parts, that is, acacia gum accounted for 0.2‰ of the whole raw materials.

[0104] The amount of acacia gum in experimental group B4 was 0.3 parts, that is, acacia gum accounted for 0.3‰ of the whole raw materials.

[0105] The amount of acacia gum in experimental group B5 was 0.4 parts, that is, acacia gum accounted for 0.4‰ of the whole raw materials.

[0106] The raw materials of control group A, experimental groups A1-A5, control group B, and experimental groups B1-B5 were processed to prepare reconstituted milk, and then the stability index of the samples prepared in each group was measured. The results are shown in Table 5 and Figure 2 shown.

[0107] Table 5 Stability index test table of control group A, experimental groups A1-A5, control group B, experimental groups B1-B5

[0108]

[0109] according to Figure 2 The results show that with the increase in the amount of guar gum and acacia gum added, the precipitation in the sample gradually becomes obvious. When the amount of guar gum added reaches 0.4‰ (i.e., experimental group A5), the stratification phenomenon can be clearly observed. However, when the amount of acacia gum added reaches 0.2‰ (experimental group B3), the sample has already shown visible precipitation. Compared with guar gum and acacia gum of the same composition structure, guar gum is more suitable for the stabilization of various mineral reconstituted milk products.

[0110] According to the results in Table 5, the stability of the product increases with the increase of the addition of guar gum and acacia gum, indicating that the stability of the sample gradually decreases. Under the same addition of guar gum and acacia gum, the stability index of the guar gum sample is always lower than that of acacia gum, which also shows that guar gum is better than acacia gum. Compared with the stability of the control group, when the addition of guar gum is within 0.3‰ (i.e., experimental group A4), the stability index of the two (i.e., control group A and experimental group A4) is close.

[0111] Based on the above analysis, in the composite stabilizer of the present invention, guar gum is superior to acacia gum of similar composition, and the addition amount of guar gum is in the range of 0.05‰-0.3‰, and preferably 0.2‰.

[0112] Experiment 3: Determination of carrageenan and screening of its addition amount

[0113] This experiment is mainly to verify the presence of guar gum and compare the effects of different addition amounts of carrageenan and xanthan gum on the stability of the system.

[0114] Carrageenan is a calcium, potassium, sodium and ammonium salt of polysaccharide sulfate composed of galactose and anhydrogalactose. Due to the different forms of sulfate binding, it can be divided into three types: K type, I type and L type. It is often used as a thickener, coagulant, suspending agent and emulsifier in milk and dairy products. Studies have shown that carrageenan can interact with proteins in milk through "calcium bridges" and electrostatic interactions, thereby stabilizing fat and protein and thickening.

[0115] Xanthan gum is a polysaccharide macromolecular compound composed of D-glucose, D-mannose and D-glucuronic acid in a ratio of 2:2:1. Similar to carrageenan, guar gum is also commonly used as a stabilizer, suspending agent, emulsifier and thickener in milk and dairy products. Studies have shown that xanthan gum and guar gum have good synergistic effects, while carrageenan does not have this effect.

[0116] This experiment included a carrageenan group and a xanthan gum group, and 5 groups of experiments were designed for the carrageenan group and the xanthan gum group respectively.

[0117] The carrageenan groups were named control group A, experimental group A1, experimental group A2, experimental group A3 and experimental group A4.

[0118] In control group A, the total raw material is 1000 parts, the reconstituted milk base material is the raw material and proportion in Example 3, and the compound stabilizer is a randomly selected commercial compound stabilizer (the same as the commercial compound stabilizer in Experiment 1). The raw materials of the control group are processed by the method of Example 3, and the commercial compound stabilizer is added in step S2.

[0119] In experimental groups A1-A4, the total raw material is 1000 parts, the reconstituted milk base is the raw material and proportion in Example 3, and the compound stabilizer includes 0.4 parts of mono- and di-glycerol fatty acid esters (according to the conclusion of Experiment 1, the addition amount of mono- and di-glycerol fatty acid esters is less than 0.5‰, and preferably 0.4‰), 0.2 parts of guar gum (according to the conclusion of Experiment 2, the addition amount of guar gum is in the range of 0.05-0.3‰, and preferably 0.2‰) and 0.05 parts of sodium carboxymethyl cellulose. The only difference is the addition amount of carrageenan group. The specific addition amount of carrageenan group in each group is as follows:

[0120] The amount of carrageenan in experimental group A1 was 0.05 parts, that is, carrageenan accounted for 0.05‰ of the total raw materials.

[0121] The amount of carrageenan in experimental group A2 was 0.1 parts, that is, carrageenan accounted for 0.1‰ of the total raw materials.

[0122] The amount of carrageenan in experimental group A3 was 0.2 parts, that is, carrageenan accounted for 0.2‰ of the total raw materials.

[0123] The amount of carrageenan in experimental group A4 was 0.3 parts, that is, carrageenan accounted for 0.3‰ of the total raw materials.

[0124] The xanthan gum groups were named control group B, experimental group B1, experimental group B2, experimental group B3, experimental group B4 and experimental group B5.

[0125] In control group B, the total raw material is 1000 parts, the reconstituted milk base material is the raw material and proportion in Example 3, and the compound stabilizer is a randomly selected commercial compound stabilizer (the same as the commercial compound stabilizer in Experiment 1). The raw materials of the control group are processed by the method of Example 3, and the commercial compound stabilizer is added in step S2.

[0126] In experimental groups B1-B4, the total raw material is 1000 parts, the reconstituted milk base is the raw material and proportion in Example 3, and the compound stabilizer includes 0.4 parts of mono- and di-glycerol fatty acid esters (according to the conclusion of Experiment 1, the addition amount of mono- and di-glycerol fatty acid esters is less than 0.5‰, and preferably 0.4‰), 0.2 parts of guar gum (according to the conclusion of Experiment 2, the addition amount of guar gum is in the range of 0.05-0.3‰, and preferably 0.2‰) and 0.05 parts of sodium carboxymethyl cellulose. The only difference is the addition amount of xanthan gum group. The specific addition amount of xanthan gum group in each group is as follows:

[0127] The xanthan gum in the experimental group B1 is 0.05 parts, that is, the xanthan gum accounts for 0.05‰ of the whole raw materials.

[0128] The xanthan gum in the experimental group B2 was 0.1 parts, that is, the xanthan gum accounted for 0.1‰ of the whole raw materials.

[0129] The xanthan gum in the experimental group B3 is 0.2 parts, that is, the xanthan gum accounts for 0.2‰ of the whole raw materials.

[0130] The xanthan gum in the experimental group B4 is 0.3 parts, that is, the xanthan gum accounts for 0.3‰ of the whole raw materials.

[0131] The raw materials of control group A, experimental groups A1-A4, control group B, and experimental groups B1-B4 were processed to prepare reconstituted milk, and then the stability index of the samples prepared in each group was measured. The results are shown in Table 6 and Figure 3 shown.

[0132] Table 6 Stability index test table of control group A, experimental groups A1-A4, control group B, experimental groups B1-B4

[0133]

[0134] according to Figure 3The results show that when the addition amount of carrageenan is between 0.1‰ and 0.4‰, there is no obvious difference in the appearance of the product. However, when the addition amount of xanthan gum is 0.2‰ (i.e., experimental group B3), a slight stratification and water separation occurs on the top. When the addition amount of xanthan gum increases to 0.3‰ to 0.4‰, the product is obviously stratified, which indicates that at the same concentration, carrageenan is superior to xanthan gum.

[0135] According to the results in Table 6, when the amount of carrageenan added was within the range of 0.2‰ (i.e., experimental group A3), the stability index of the product was similar to that of the control group. As the amount of carrageenan added increased, the stability index gradually increased and was greater than that of the control group, indicating that the stability of the product decreased. As the amount of xanthan gum added increased, the stability index of the product gradually increased and was higher than that of the control group, indicating that the stability of the product was poor.

[0136] Based on the above analysis, in the composite stabilizer of the present invention, carrageenan is superior to xanthan gum, and the added amount of carrageenan is in the range of 0.05‰-0.2‰, and preferably 0.1‰.

[0137] Experiment 4: Determination of sodium carboxymethyl cellulose and screening of its addition amount

[0138] This experiment is mainly to compare the effects of different addition amounts of sodium carboxymethyl cellulose and microcrystalline cellulose on the stability of the system.

[0139] Sodium carboxymethyl cellulose (CMC) is a water-soluble cellulose ether obtained by chemically modifying natural cellulose. It is composed of cellobiose composed of multiple 2 glucose groups and is commonly used as a thickener and emulsifier in milk and dairy products.

[0140] Microcrystalline cellulose (MCC) is similar to CMC. It is a porous, plastic cellulose with a sponge-like structure. Unlike other colloids, MCC itself does not combine with water, but is only continuously dispersed. It can give good taste and product stability in milk and dairy products. In this patented technology, the effects of different addition amounts of cellulose CMC and MCC on product stability are compared.

[0141] This experiment included CMC group and MCC group, and 6 groups of experiments were designed for CMC group and MCC group respectively.

[0142] The groups in the CMC group were named control group A, experimental group A1, experimental group A2, experimental group A3, experimental group A4 and experimental group A5.

[0143] In control group A, the total raw material is 1000 parts, the reconstituted milk base material is the raw material and proportion in Example 3, and the compound stabilizer is a randomly selected commercial compound stabilizer (the same as the commercial compound stabilizer in Experiment 1). The raw materials of the control group are processed by the method of Example 3, and the commercial compound stabilizer is added in step S2.

[0144] In experimental groups A1-A5, the total raw material is 1000 parts, the reconstituted milk base is the raw material and proportion in Example 3, and the compound stabilizer includes 0.4 parts of mono- and di-glycerol fatty acid esters (according to the conclusion of Experiment 1, the addition amount of mono- and di-glycerol fatty acid esters is less than 0.5‰, and preferably 0.4‰), 0.2 parts of guar gum (according to the conclusion of Experiment 2, the addition amount of guar gum is within the range of 0.05‰-0.3‰, and preferably 0.2‰) and 0.1 parts of carrageenan (according to the conclusion of Experiment 3, the addition amount of carrageenan is within 0.05-0.2‰, and preferably 0.1‰). The only difference is the addition amount of CMC group. The specific addition amount of CMC group in each group is as follows:

[0145] The CMC in the experimental group A1 is 0.05 parts, that is, CMC accounts for 0.05‰ of the whole raw materials.

[0146] The CMC in the experimental group A2 is 0.1 parts, that is, CMC accounts for 0.1‰ of the whole raw materials.

[0147] The CMC content in experimental group A3 is 0.2 parts, that is, CMC accounts for 0.2‰ of the total raw materials.

[0148] The CMC content in experimental group A4 is 0.3 parts, that is, CMC accounts for 0.3‰ of the total raw materials.

[0149] The CMC in the experimental group A5 is 0.4 parts, that is, CMC accounts for 0.4‰ of the whole raw materials.

[0150] The MCC groups were named control group B, experimental group B1, experimental group B2, experimental group B3, experimental group B4 and experimental group B5.

[0151] In control group B, the total raw material is 1000 parts, the reconstituted milk base material is the raw material and proportion in Example 3, and the compound stabilizer is a randomly selected commercial compound stabilizer (the same as the commercial compound stabilizer in Experiment 1). The raw materials of the control group are processed by the method of Example 3, and the commercial compound stabilizer is added in step S2.

[0152] In experimental groups B1-B4, the total raw material is 1000 parts, the reconstituted milk base is the raw material and proportion in Example 3, and the compound stabilizer includes 0.4 parts of mono- and di-glycerol fatty acid esters (according to the conclusion of Experiment 1, the addition amount of mono- and di-glycerol fatty acid esters is less than 0.5‰, and preferably 0.4‰), 0.2 parts of guar gum (according to the conclusion of Experiment 2, the addition amount of guar gum is within the range of 0.05-0.3‰, and preferably 0.2‰) and 0.1 parts of carrageenan (according to the conclusion of Experiment 3, the addition amount of carrageenan is within 0.05‰-0.2‰, and preferably 0.1‰). The only difference is the addition amount of MCC group. The specific addition amount of MCC group in each group is as follows:

[0153] The amount of MCC in the experimental group B1 was 0.05 parts, that is, MCC accounted for 0.05‰ of the whole raw materials.

[0154] The MCC in the experimental group B2 was 0.1 parts, that is, MCC accounted for 0.1‰ of the whole raw materials.

[0155] The amount of MCC in experimental group B3 was 0.2 parts, that is, MCC accounted for 0.2‰ of the whole raw materials.

[0156] The MCC in the experimental group B4 is 0.3 parts, that is, MCC accounts for 0.3‰ of the whole raw materials.

[0157] The MCC in the experimental group B5 is 0.4 parts, that is, MCC accounts for 0.4‰ of the whole raw materials.

[0158] The raw materials of control group A, experimental groups A1-A4, control group B, and experimental groups B1-B4 were processed to prepare reconstituted milk, and then the stability index of the samples prepared in each group was measured. The results are shown in Table 7.

[0159] Table 7 Stability index test table of control group A, experimental groups A1-A5, control group B, experimental groups B1-B5

[0160]

[0161] According to the results in Table 7, when the amount of CMC added was 0.05-0.4‰, the stability index of the product increased and then tended to be stable. When the amount of CMC added was higher than 0.2‰ (i.e., experimental group A3), its stability index was significantly higher than that of the control group, indicating that the stability of the product was worse than that of the control group. In addition, when the concentration of MCC was in the range of 0.05-0.4‰, the stability index gradually increased with the increase of the amount of MCC added and then tended to be stable, and was higher than that of the control group. At the same amount of CMC and MCC added, the stability index of the CMC group was always higher than that of the MCC group.

[0162] Based on the above analysis, in the compound stabilizer of the present invention, CMC is superior to MCC, and the addition amount of CMC is in the range of 0.05‰-0.2‰, and preferably in the range of 0.2‰.

[0163] Experiment 5: Storage stability of the product

[0164] According to Experiments 1 to 5, it is determined that the added amounts of each monomer in the compound stabilizer of the present invention are: 0.4‰ for mono- and di-glycerol fatty acid esters, 0.2‰ for guar gum, 0.1‰ for carrageenan, and 0.2‰ for sodium carboxymethyl cellulose, that is, in 1000 parts of raw materials, the weight portions of each monomer in the compound stabilizer are 0.4 parts for mono- and di-glycerol fatty acid esters, 0.2 parts for guar gum, 0.1 parts for carrageenan, and 0.2 parts for sodium carboxymethyl cellulose.

[0165] In order to further verify the storage stability of the product of the present invention, two groups of comparative experiments were designed for comparison. The samples of the control group were the samples of the control group in Experiment 1. The raw materials and preparation methods used in the experimental group were the raw materials and preparation methods in Examples 1-5, that is, including reconstituted milk base and compound stabilizer, the overall raw materials were 1000 parts, and the types and proportions of the reconstituted milk base were selected from the types and proportions in Example 3. In 1000 parts of raw materials, the weight portions of each monomer in the compound stabilizer were 0.4 parts of mono- and di-glycerol fatty acid esters, 0.2 parts of guar gum, 0.1 parts of carrageenan, and 0.2 parts of sodium carboxymethyl cellulose.

[0166] The raw materials of the control group and the experimental group were processed according to the processing methods of Examples 1-5 to prepare reconstituted milk, and the products of the experimental group and the control group were stored at high temperature (42° C.) for 1 month. The appearance and bottom of the milk after storage for 1 month were as shown in the figure. Figure 4 shown.

[0167] according to Figure 4 As can be seen from the result table, the composite stabilizer of the control group and the experimental group had similar control effects on the floating of reconstituted milk fat rich in multiple minerals. However, there was a certain amount of sediment remaining at the bottom of the control group, while there was no such sediment in the experimental group. In other words, the composite stabilizer of the present invention can be used for the long-term stability of reconstituted milk rich in multiple minerals.

[0168] The specific implementation methods described above further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific implementation method of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the scope of the present invention should be included in the protection scope of the present invention.

Claims

1. A composite stabilizer, characterized in that: The invention comprises an emulsifier and a stabilizer, wherein the stabilizer comprises guar gum, carrageenan and sodium carboxymethyl cellulose.

2. The compound stabilizer according to claim 1, characterized in that: The emulsifier is mono- and di-glycerol fatty acid esters.

3. The compound stabilizer according to claim 2, characterized in that: The compound stabilizer comprises the following raw materials in parts by weight: 0.01 to 0.5 parts of mono- and di-glycerol fatty acid esters, 0.01 to 0.3 parts of guar gum, 0.01 to 0.2 parts of carrageenan, and 0.01 to 0.3 parts of sodium carboxymethyl cellulose.

4. A reconstituted milk with good stability, characterized in that: The compound stabilizer according to any one of claims 1 to 3, further comprising a reconstituted milk base; In every 1000 parts of raw materials, the compound stabilizer includes the following raw materials in parts by weight: 0.01-0.5 parts of mono- and di-glycerol fatty acid esters, 0.01-0.3 parts of guar gum, 0.01-0.2 parts of carrageenan, and 0.01-0.3 parts of sodium carboxymethyl cellulose; The reconstituted milk base comprises the following raw materials in parts by weight: 90-150 parts of whole milk powder, 20-40 parts of white sugar, 0.1-0.3 parts of sodium tripolyphosphate, 0.1-0.7 parts of complex nutrients and 0.05-0.5 parts of complex mineral salts, and the balance is water.

5. The reconstituted milk with good stability according to claim 4, characterized in that: In every 1000 parts of raw materials, the compound stabilizer includes the following raw materials in parts by weight: 0.4 parts of mono- and di-glycerol fatty acid esters, 0.2 parts of guar gum, 0.1 parts of carrageenan, and 0.2 parts of sodium carboxymethyl cellulose. The reconstituted milk base comprises the following raw materials in parts by weight: 130 parts of whole milk powder, 30 parts of white granulated sugar, 0.2 parts of sodium tripolyphosphate, 0.5 parts of complex nutrients and 0.3 parts of complex mineral salts, and the balance is water.

6. The reconstituted milk with good stability according to claim 5, characterized in that In every 1000 parts of raw materials, the compound stabilizer includes the following raw materials in parts by weight: 0.4 parts of mono- and di-glycerol fatty acid esters, 0.2 parts of guar gum, 0.1 parts of carrageenan, and 0.2 parts of sodium carboxymethyl cellulose. The reconstituted milk base comprises the following raw materials in parts by weight: 130 parts of whole milk powder, 30 parts of white sugar, 0.2 parts of sodium tripolyphosphate, 0.5 parts of complex nutrients and 0.3 parts of complex mineral salts, and the balance is water.

7. A method for preparing the reconstituted milk with good stability as claimed in any one of claims 4 to 6, characterized in that: The specific steps include: Step S1, dissolving mono- and di-glycerol fatty acid esters and white sugar in hot water, stirring and mixing to obtain a mixed material A, and cooling; Step S2, adding guar gum, carrageenan, sodium carboxymethyl cellulose, sodium tripolyphosphate, composite nutrients and mineral salts to the mixed material A, stirring and mixing to obtain a mixed material B, and cooling; Step S3, adding whole milk powder to the mixed material B, replenishing the liquid to 1000 parts, stirring and mixing evenly, to obtain a mixed material C; Step S4, heating, homogenizing and sterilizing material C in sequence, and then storing it.

8. The method for preparing a reconstituted milk with good stability according to claim 7, characterized in that: In step S1, the temperature of the hot water is 70 to 80°C.

9. The method for preparing a reconstituted milk with good stability according to claim 7, characterized in that: In step S1, after obtaining the mixed material A, it is cooled to 55-65°C; in step S2, after obtaining the mixed material B, it is cooled to 50-60°C.

10. The method for preparing a reconstituted milk with good stability according to claim 7, characterized in that: In step S4, material C is heated to 60-70°C and then homogenized at a pressure of 180-200 bar.

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