Composite stabilizer prepared based on Sanzan gum and application thereof

Abstract

The invention relates to the technical field of food stabilizers. The invention provides a compound stabilizer prepared based on Sanzan gum and application thereof. The compound stabilizer is prepared from the following raw materials in parts by weight: 30-40 parts of Sanzan gum, 10-15 parts of xanthan gum, 10-15 parts of sodium carboxymethyl cellulose and 2-4 parts of potassium salt. According to the compound stabilizer, the Sanzan gum is matched with a traditional stabilizer to obtain the compound food stabilizer, the defects of an existing stabilizer are overcome, and the requirements of the food industry for efficient and natural stabilizers can be met. Compared with a traditional stabilizer, the use amount of the stabilizer is reduced, the sensory evaluation of the product is improved under the condition that the product quality is guaranteed, and the food stabilizer has important significance in promoting the food industry to develop towards a healthier, environment-friendly and sustainable direction.

Description

Technical Field

[0001] The present invention relates to the technical field of food stabilizers, and in particular to a composite stabilizer prepared based on tri-zan gum and application thereof. Background Art

[0002] Food stabilizers are important additives that are indispensable in the food industry. They can improve the texture of food, extend the shelf life, enhance the taste, and maintain the uniformity of food ingredients. However, as consumers' requirements for food safety and health increase, some shortcomings of existing stabilizers have gradually emerged, becoming a bottleneck restricting the development of the food industry.

[0003] Traditional food stabilizers, such as gelatin and carrageenan, can meet the needs of food stability to a certain extent, but they have poor stability under certain conditions (such as high temperature and acidic environment) and are prone to lose their thickening and emulsification effects. At the same time, the production process of some stabilizers may also cause environmental pollution, which is not in line with the concept of green and sustainable development.

[0004] Therefore, finding a new, natural and efficient food stabilizer has become an urgent problem to be solved in the food industry. As a natural polysaccharide produced by fermentation of specific microorganisms, Sanzan gum has shown great application potential in the field of food stabilizers due to its unique physical and chemical properties and biological activity. Summary of the invention

[0005] The purpose of the present invention is to provide a composite stabilizer prepared based on tri-zan gum and its application to overcome the shortcomings of existing stabilizers, meet the food industry's demand for efficient, natural, stabilizers, and promote the development of the food industry in a healthier, more environmentally friendly and sustainable direction.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides a composite stabilizer prepared based on tri-zan gum. The composite stabilizer comprises the following raw materials in parts by weight: 30 to 40 parts of tri-zan gum, 10 to 15 parts of xanthan gum, 10 to 15 parts of sodium carboxymethyl cellulose, and 2 to 4 parts of potassium salt.

[0008] Preferably, the potassium salt is potassium chloride or dipotassium hydrogen phosphate.

[0009] The present invention also provides application of the composite stabilizer in preparing beverages.

[0010] The present invention also provides a beverage containing the composite stabilizer, wherein the beverage comprises beverage raw materials and the composite stabilizer.

[0011] Preferably, the beverage raw material is fruit juice, vegetable juice, milk beverage or cereal beverage.

[0012] Preferably, the amount of the composite stabilizer added to the beverage is 0.1-0.5% of the total mass of the beverage raw materials.

[0013] The present invention also provides a method for preparing the beverage, comprising the following steps:

[0014] (1) mixing sodium carboxymethyl cellulose, potassium salt and beverage raw materials to obtain a mixed solution;

[0015] (2) After heating the mixed solution, add tri-gluconate and xanthan gum, and after dissolving, obtain the beverage.

[0016] Preferably, the temperature of the mixed solution after heating in step (2) is 55-70°C.

[0017] The present invention provides a composite stabilizer prepared based on tri-zan gum and its application. The composite stabilizer comprises the following raw materials in parts by weight: 30-40 parts of tri-zan gum, 10-15 parts of xanthan gum, 10-15 parts of sodium carboxymethyl cellulose, and 2-4 parts of potassium salt. The composite stabilizer of the present invention is obtained by combining tri-zan gum with a traditional stabilizer to obtain a composite food stabilizer. The composite stabilizer of the present invention overcomes the shortcomings of existing stabilizers and can meet the food industry's demand for efficient and natural stabilizers. Compared with traditional stabilizers, the amount of stabilizer used is reduced, and the sensory evaluation of the product is improved while ensuring the product quality, which is of great significance for promoting the food industry to develop in a healthier, more environmentally friendly and sustainable direction. DETAILED DESCRIPTION

[0018] The present invention provides a composite stabilizer prepared based on tri-zan gum. The composite stabilizer comprises the following raw materials in parts by weight: 30 to 40 parts of tri-zan gum, 10 to 15 parts of xanthan gum, 10 to 15 parts of sodium carboxymethyl cellulose, and 2 to 4 parts of potassium salt.

[0019] In the present invention, the amount of the Sanzan gum is preferably 32 to 38 parts, and more preferably 35 parts.

[0020] In the present invention, the amount of xanthan gum is preferably 11 to 14 parts, and more preferably 12 to 13 parts.

[0021] In the present invention, the amount of sodium carboxymethyl cellulose is preferably 11 to 14 parts, and more preferably 12 to 13 parts.

[0022] In the present invention, the potassium salt is preferably present in an amount of 2.5 to 3.5 parts, more preferably 3 parts.

[0023] In the present invention, the potassium salt is preferably potassium chloride or dipotassium hydrogen phosphate.

[0024] The present invention also provides application of the composite stabilizer in preparing beverages.

[0025] The present invention also provides a beverage containing the composite stabilizer, wherein the beverage comprises beverage raw materials and the composite stabilizer.

[0026] In the present invention, the beverage raw material is preferably fruit juice, vegetable juice, milk beverage or cereal beverage.

[0027] In the present invention, the amount of the composite stabilizer added to the beverage is preferably 0.1 to 0.5% of the total mass of the beverage raw materials, and more preferably 0.2 to 0.3%.

[0028] The present invention also provides a method for preparing the beverage, comprising the following steps:

[0029] (1) mixing sodium carboxymethyl cellulose, potassium salt and beverage raw materials to obtain a mixed solution;

[0030] (2) After heating the mixed solution, add tri-gluconate and xanthan gum, and after dissolving, obtain the beverage.

[0031] In the present invention, the temperature of the mixed solution after heating in step (2) is 55 to 70°C, more preferably 60 to 65°C.

[0032] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0033] Example 1

[0034] A composite stabilizer prepared based on tri-gluconate, the composite stabilizer comprises the following raw materials in parts by weight: 40 parts of tri-gluconate, 10 parts of xanthan gum, 15 parts of sodium carboxymethyl cellulose, and 2 parts of dipotassium hydrogen phosphate.

[0035] Example 2

[0036] A composite stabilizer prepared based on tri-gluconate, the composite stabilizer comprises the following raw materials in parts by weight: 30 parts of tri-gluconate, 15 parts of xanthan gum, 10 parts of sodium carboxymethyl cellulose, and 4 parts of potassium chloride.

[0037] Example 3

[0038] A composite stabilizer prepared based on tri-gluconate, the composite stabilizer comprises the following raw materials in parts by weight: 35 parts of tri-gluconate, 13 parts of xanthan gum, 12 parts of sodium carboxymethyl cellulose, and 3 parts of potassium chloride.

[0039] Example 4

[0040] (1) Select fresh carrot juice, weigh 0.1% of the weight of the carrot juice of the composite stabilizer in Example 1, and set aside;

[0041] (2) mixing sodium carboxymethyl cellulose, dipotassium hydrogen phosphate and carrot juice to obtain a mixed solution;

[0042] (2) The mixed solution is heated to 55° C., and then tri-gluconate and xanthan gum are added thereto and dissolved to obtain the beverage.

[0043] Example 5

[0044] (1) Select fresh soy milk and weigh 0.5% of the weight of the soy milk of the composite stabilizer in Example 2 for later use;

[0045] (2) mixing sodium carboxymethyl cellulose, potassium chloride and soybean milk to obtain a mixed solution;

[0046] (2) The mixed solution is heated to 70° C., and then tri-gluconate and xanthan gum are added thereto and dissolved to obtain the beverage.

[0047] Example 6

[0048] (1) Select fresh mango juice, weigh 0.3% of the weight of the mango juice of the composite stabilizer in Example 3, and set aside;

[0049] (2) mixing sodium carboxymethyl cellulose, potassium chloride and mango juice to obtain a mixed solution;

[0050] (2) The mixed solution is heated to 60° C., and then tri-gluconate and xanthan gum are added thereto and dissolved to obtain the beverage.

[0051] Test example

[0052] 1. Sample preparation

[0053] Take the fresh carrot juice used in Example 4, number it as Sample 1, and the drink prepared in Example 4 is numbered as Sample 2. Take the fresh soy milk used in Example 5, number it as Sample 3, and the drink prepared in Example 5 is numbered as Sample 4. Take the fresh mango juice used in Example 6, number it as Sample 5, and the drink prepared in Example 6 is numbered as Sample 6.

[0054] 2. Taste and quality test

[0055] The sensory evaluation of samples 1 to 6 was performed, and the results are shown in Table 1.

[0056] Table 1

[0057] serial number Taste and smell Impurities Sample 1 The carrot flavor is obvious, but the taste is relatively bland No obvious impurities Sample 2 The carrot flavor is distinct and the texture is soft and delicate No obvious impurities Sample 3 The soy milk taste is obvious, and the taste is rich and delicate No obvious impurities Sample 4 The soy milk taste is obvious, and the taste is obviously softer and more delicate No obvious impurities Sample 5 The mango flavor is obvious, but the taste is relatively bland No obvious impurities Sample 6 The mango flavor is obvious and the taste is soft and delicate No obvious impurities

[0058] 3. Stability test (accelerated test)

[0059] Take samples 1 to 6, sterilize and fill them in plastic bottles (50 mL) for later use. Test the stability at 42°C and 75% relative humidity. The test lasts for 30 days. During the test, keep the samples stable and do not touch or move them manually. After 30 days, test the stratification of each group of samples.

[0060] The results showed that the products of samples 1, 3 and 5 all had obvious stratification and obvious precipitation at the bottom. The products of samples 2, 4 and 6 did not have stratification, no obvious precipitation at the bottom, and the product quality was uniform.

[0061] It can be seen from the above embodiments that the present invention provides a composite stabilizer prepared based on tri-zan gum and its application. The composite stabilizer includes the following raw materials in parts by weight: 30-40 parts of tri-zan gum, 10-15 parts of xanthan gum, 10-15 parts of sodium carboxymethyl cellulose, and 2-4 parts of potassium salt. The composite stabilizer of the present invention is obtained by combining tri-zan gum with a traditional stabilizer to obtain a composite food stabilizer. The composite stabilizer of the present invention overcomes the shortcomings of existing stabilizers and can meet the food industry's demand for efficient and natural stabilizers. Compared with traditional stabilizers, the amount of stabilizer used is reduced, and the sensory evaluation of the product is improved while ensuring the product quality. It is of great significance to promote the development of the food industry in a healthier, more environmentally friendly and sustainable direction.

[0062] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A composite stabilizer prepared based on tri-zan gum, characterized in that: The composite stabilizer comprises the following raw materials in parts by weight: 30-40 parts of tri-gluconate, 10-15 parts of xanthan gum, 10-15 parts of sodium carboxymethyl cellulose, and 2-4 parts of potassium salt.

2. The composite stabilizer according to claim 1, characterized in that The potassium salt is potassium chloride or dipotassium hydrogen phosphate.

3. Use of the composite stabilizer according to claim 1 or 2 in preparing beverages.

4. A beverage containing the composite stabilizer according to claim 1 or 2, characterized in that: The beverage comprises beverage ingredients and the composite stabilizer according to claim 1 or 2.

5. The beverage according to claim 4, characterized in that The beverage raw material is fruit juice, vegetable juice, milk beverage or cereal beverage.

6. The beverage according to claim 4, characterized in that The added amount of the composite stabilizer in the beverage is 0.1-0.5% of the total mass of the beverage raw materials.

7. The method for preparing a beverage according to any one of claims 4 to 6, characterized in that: The steps include: (1) mixing sodium carboxymethyl cellulose, potassium salt and beverage raw materials to obtain a mixed solution; (2) After heating the mixed solution, add tri-gluconate and xanthan gum, and after dissolving, obtain the beverage.

8. The method according to claim 5, characterized in that The temperature of the mixed solution after heating in step (2) is 55-70°C.