Compound emulsifying thickening agent for acid-resistant thick emulsion as well as preparation method and application of compound emulsifying thickening agent

Abstract

The invention discloses a compound emulsifying thickener for acid-resistant thick milk as well as a preparation method and application of the compound emulsifying thickener, and belongs to the technical field of milk-containing beverages. Monoglyceride succinate and sucrose fatty acid ester are compounded to serve as an emulsifying agent, sodium carboxymethylcellulose, hydroxypropyl methyl cellulose and xanthan gum are compounded to serve as a thickening agent, and the emulsifying thickener is prepared. Sodium carbonate and sodium tripolyphosphate are compounded as inorganic salt; the mass ratio of the succinic acid monoglyceride to the sucrose fatty acid ester to the sodium carboxymethyl cellulose to the hydroxypropyl methyl cellulose to the xanthan gum to the sodium tripolyphosphate to the sodium carbonate is 40: 9: (23-25): (11-13): (6-7): (5-6): (3-4), due to research and development of the compound emulsifying thickening agent, no protein flocculation phenomenon exists within 30 min when the compound emulsifying thickening agent is applied to an acidic beverage with the pH value of 4.2, the taste and flavor of the beverage are well released, the appearance and the texture are remarkably improved, and the product quality is improved. The acid-resistant thick emulsion prepared by adopting the compound emulsifying and thickening agent disclosed by the invention can be stored for at least 6 months at normal temperature after being subjected to ultrahigh-temperature instantaneous sterilization, and does not have obvious bleeding and fat floating.

Description

Technical Field

[0001] The invention relates to the technical field of milk-containing beverages, and in particular to a compound emulsifying thickener for acid-resistant thick milk, and a preparation method and application thereof. Background Art

[0002] Thick milk is a new type of milk with high milk fat and protein content. It has the characteristics of thick texture, mellow taste and rich flavor. It is usually used to prepare beverages such as coffee and milk tea. It can enhance the flavor of the beverage, blend a mellower tongue pressing feeling, and increase the value of the beverage. Acid-resistant thick milk is a thick milk that can remain stable in an acidic environment of pH 4.2 and is not prone to protein denaturation or precipitation. It is usually used in beverages that need to be mixed with acidic ingredients, such as fruit milk tea. The production process of acid-resistant thick milk may include adjusting the structure of milk protein or adding stabilizers to improve its stability under acidic conditions, which can improve the taste and texture of the beverage.

[0003] From the perspective of beverage preparation, once thick milk is added and a grainy feeling appears, it is a failed product. In actual application of fruit + thick milk, the protein in the thick milk will floccule when it encounters acid, which is not only unsightly, but also compromises the taste, becoming a pain point in the industry. Existing brands of beverages generally use dairy products with low protein content or non-dairy creamer to make acidic beverages, which can no longer meet the current consumer trend of pursuing "big health".

[0004] The difficulty in developing acid-resistant thick milk lies mainly in its acid resistance stability in application scenarios, while also taking into account the flavor release of the beverage and the shelf life stability of the thick milk.

[0005] Based on this, the present invention designs a composite emulsifying thickener for acid-resistant thick emulsion and a preparation method and application thereof to solve the above problems. Summary of the invention

[0006] In view of the above-mentioned shortcomings of the prior art, the present invention provides a compound emulsifying thickener for acid-resistant thick emulsion and a preparation method and application thereof.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0008] A compound emulsifying thickener for acid-resistant thick milk, comprising succinic acid monoglyceride and sucrose fatty acid ester as emulsifiers, sodium carboxymethyl cellulose, hydroxypropyl methylcellulose and xanthan gum as thickeners, and sodium carbonate and sodium tripolyphosphate as inorganic salts; the mass ratio of succinic acid monoglyceride, sucrose fatty acid ester, sodium carboxymethyl cellulose, hydroxypropyl methylcellulose, xanthan gum, sodium tripolyphosphate and sodium carbonate is 40:9:23-25:11-13:6-7:5-6:3-4.

[0009] Furthermore, the compound emulsifying thickener includes the following raw materials in percentage by weight: 40% succinic acid monoglyceride, 9% sucrose fatty acid ester, 23% sodium carboxymethyl cellulose, 13% hydroxypropyl methylcellulose, 6% xanthan gum, 5% sodium tripolyphosphate, and 4% sodium carbonate.

[0010] Furthermore, the compound emulsifying thickener includes the following raw materials in percentage by weight: 40% succinic acid monoglyceride, 9% sucrose fatty acid ester, 25% sodium carboxymethyl cellulose, 11% hydroxypropyl methylcellulose, 6% xanthan gum, 6% sodium tripolyphosphate, and 3% sodium carbonate.

[0011] Furthermore, the compound emulsifying thickener includes the following raw materials in percentage by weight: 40% succinic acid monoglyceride, 9% sucrose fatty acid ester, 23% sodium carboxymethyl cellulose, 13% hydroxypropyl methylcellulose, 6% xanthan gum, 6% sodium tripolyphosphate, and 3% sodium carbonate.

[0012] Furthermore, the compound emulsifying thickener includes the following raw materials in percentage by weight: 40% succinic acid monoglyceride, 9% sucrose fatty acid ester, 23% sodium carboxymethyl cellulose, 13% hydroxypropyl methylcellulose, 7% xanthan gum, 5% sodium tripolyphosphate, and 3% sodium carbonate.

[0013] In order to better achieve the purpose of the present invention, the present invention also provides an application of a compound emulsifying thickener in the preparation of an acid-resistant thick emulsion.

[0014] Furthermore, the preparation process of the acid-resistant thick milk is: mixing milk powder with water, and then mixing with fresh milk, frozen cream, white sugar, anhydrous butter, and a compound emulsifier and thickener, and then heating, stirring and shearing, high-pressure homogenization, and ultra-high temperature instant sterilization to prepare the acid-resistant thick milk.

[0015] Furthermore, the added amount of the compound emulsifying thickener accounts for 8.9‰ of the total raw material mass of the acid-resistant thick emulsion.

[0016] Furthermore, the stirring and shearing speed is 4000-6000rpm, and the high-pressure homogenization method adopts a two-stage method, with a homogenization pressure of 13-15mpa in the first stage and a homogenization pressure of 3.0-5.0mpa in the second stage; ultra-high temperature instantaneous sterilization adopts steam direct injection.

[0017] In order to better achieve the purpose of the present invention, the present invention also provides an application of a composite emulsifying thickener in the preparation of an acidic fruit milk tea beverage.

[0018] Compared with the prior art, the beneficial effects of the present invention are as follows: the research and development of the compound emulsifying thickener of the present invention ensures the storage stability of acid-resistant thick milk products during the shelf life, and when applied to pH 4.2 acidic beverages, there is no protein flocculation within 30 minutes, the taste and flavor of the beverage are well released, the appearance and texture are significantly improved, and the quality of the product is improved.

[0019] The composite emulsifying thickener of the present invention can reasonably emulsify fat, effectively protect protein, and form a synergistic stabilizing system with buffer salts. The acid-resistant thick milk prepared by the composite emulsifying thickener of the present invention can be stored at room temperature for at least 6 months after ultra-high temperature instant sterilization, and has good stability during storage, without obvious water precipitation and fat floating; the acid-resistant thick milk is applied to pH 4.2 acidic beverages, and the flavor is good, and there is no protein flocculation within 30 minutes.

[0020] The invention abandons non-dairy creamer, conforms to the trend of healthy material use, and has good market competitiveness. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described in combination with the embodiments of the present invention. Obviously, the described embodiments are 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.

[0022] Example 1: In some embodiments, a compound emulsifying thickener for acid-resistant thick milk comprises a compound of succinic acid monoglyceride and sucrose fatty acid ester as an emulsifier, a compound of sodium carboxymethyl cellulose, hydroxypropyl methylcellulose and xanthan gum as a thickener, and a compound of sodium carbonate and sodium tripolyphosphate as an inorganic salt; specifically, the compound emulsifying thickener comprises the following raw materials in weight percentage: 40% succinic acid monoglyceride, 9% sucrose fatty acid ester, 23% sodium carboxymethyl cellulose, 13% hydroxypropyl methylcellulose, 6% xanthan gum, 5% sodium tripolyphosphate, and 4% sodium carbonate.

[0023] Among them, succinic acid monoglyceride is a non-ionic surfactant that can combine with protein to improve the stability of the emulsion. The mechanism of action includes reducing interfacial tension and forming a complex to enhance the emulsification performance. In addition, succinic acid monoglyceride combined with milk protein can also prevent fat separation and improve the taste. The main mechanism of action is that succinic acid monoglyceride and protein can be adsorbed on the interface together to form a composite interface film to enhance the stability of the emulsion. Protein provides steric hindrance, and succinic acid monoglyceride reduces interfacial tension. The two synergistically inhibit droplet aggregation, thereby improving dispersion stability.

[0024] Among them, sucrose fatty acid ester is a non-ionic surfactant. The hydrophilic sucrose group and hydrophobic fatty acid chain give it multifunctional emulsification, stabilization and regulation in the emulsion system. The sucrose group forms a thick layer at the interface, which increases the steric hindrance between droplets and inhibits aggregation and flocculation. Generally, in milk-containing beverages, sucrose stearate with an HLB value of 15 is often used. It is not easy to hydrolyze under pH 4.0-8.0, which can effectively prevent fat from floating and protein from precipitating, and prolong the shelf life. At the same time, sucrose fatty acid ester is also resistant to high temperatures and is suitable for ultra-high temperature instantaneous sterilization products. Succinic acid monoglyceride has a strong lipophilicity, and sucrose fatty acid ester has a high hydrophilicity. The two are adsorbed together at the interface to form a tighter composite interface film, providing the product with excellent heat-resistant stability.

[0025] Among them, sodium carboxymethyl cellulose has high viscosity in the emulsion and can form a gel-like network structure to slow down the diffusion rate of the acidic medium. Under the condition of pH <4.6, the protein surface is positively charged. As an anionic polysaccharide, sodium carboxymethyl cellulose can bind to the protein through electrostatic attraction to form a complex, thereby protecting the protein.

[0026] Among them, hydroxypropyl methylcellulose, as a non-ionic polymer, has low solubility at acidic pH. After absorbing water, it swells to form a viscous gel layer. It forms a hydrophilic protective layer by physical adsorption on the protein surface, preventing hydrophobic interactions between protein molecules and reducing aggregation or precipitation under acidic conditions.

[0027] Among them, xanthan gum is a polysaccharide produced by microbial fermentation. It is an anionic polymer with good thickening, stabilizing and emulsifying effects. It is acid-resistant, salt-resistant and high-temperature resistant, and these characteristics play a vital role in acid-resistant thick emulsions. Xanthan gum can remain stable in the pH range of 2.0-12.0, and the acetyl and pyruvic acid groups in its molecules enhance its tolerance to acidic environments. In protein-containing acidic emulsions, xanthan gum prevents protein aggregation and precipitation near the isoelectric point of pH 4.6 through steric hindrance and electrostatic repulsion, maintaining the homogeneity of the emulsion. Xanthan gum has good solubility and suspension properties, can be compatible with most salts, is soluble in lipid substances, and has good water retention and high temperature resistance.

[0028] Inorganic salts are also added in the present invention to enhance the flavor of the beverage. Sodium tripolyphosphate can chelate calcium ions in the emulsion, prevent protein precipitation, help fat particles to be evenly dispersed in the beverage, and maintain the uniform texture of the beverage. In addition, sodium carbonate is added to the sodium tripolyphosphate for compound use, and it can form a buffer system with phosphates, citrates, etc. in the emulsion to maintain pH stability, prevent aggregation and precipitation of proteins such as casein, and avoid quality effects due to pH fluctuations during processing or storage.

[0029] With the synergistic effect of emulsifiers and thickeners, the product forms a uniform emulsion, providing good storage stability while giving the product an ideal taste. When applied to acidic beverages with a pH of 4.2, it can remain free of flocculation for at least 30 minutes.

[0030] Example 2: In some embodiments, a compound emulsifying thickener for acid-resistant thick milk comprises a compound of succinic acid monoglyceride and sucrose fatty acid ester as an emulsifier, a compound of sodium carboxymethyl cellulose, hydroxypropyl methylcellulose and xanthan gum as a thickener, and a compound of sodium carbonate and sodium tripolyphosphate as an inorganic salt; specifically, the compound emulsifying thickener comprises the following raw materials in weight percentage: 40% succinic acid monoglyceride, 9% sucrose fatty acid ester, 25% sodium carboxymethyl cellulose, 11% hydroxypropyl methylcellulose, 6% xanthan gum, 6% sodium tripolyphosphate, and 3% sodium carbonate.

[0031] Example 3: In some embodiments, a compound emulsifying thickener for acid-resistant thick milk comprises a compound of succinic acid monoglyceride and sucrose fatty acid ester as an emulsifier, a compound of sodium carboxymethyl cellulose, hydroxypropyl methylcellulose and xanthan gum as a thickener, and a compound of sodium carbonate and sodium tripolyphosphate as an inorganic salt; specifically, the compound emulsifying thickener comprises the following raw materials in weight percentage: 40% succinic acid monoglyceride, 9% sucrose fatty acid ester, 23% sodium carboxymethyl cellulose, 13% hydroxypropyl methylcellulose, 6% xanthan gum, 6% sodium tripolyphosphate, and 3% sodium carbonate.

[0032] Example 4: In some embodiments, a compound emulsifying thickener for acid-resistant thick milk comprises a compound of succinic acid monoglyceride and sucrose fatty acid ester as an emulsifier, a compound of sodium carboxymethyl cellulose, hydroxypropyl methylcellulose and xanthan gum as a thickener, and a compound of sodium carbonate and sodium tripolyphosphate as an inorganic salt; specifically, the compound emulsifying thickener comprises the following raw materials in weight percentage: 40% succinic acid monoglyceride, 9% sucrose fatty acid ester, 23% sodium carboxymethyl cellulose, 13% hydroxypropyl methylcellulose, 7% xanthan gum, 5% sodium tripolyphosphate, and 3% sodium carbonate.

[0033] Embodiment 5: In some embodiments, the raw materials of acid-resistant thick milk are: fresh milk, frozen cream, milk powder, white sugar, anhydrous butter, compound emulsifying thickener (added amount 8.9‰), drinking water, etc. Preparation process: The milk powder is mixed with an appropriate amount of water, and then mixed with other raw materials, and then heated, stirred and sheared, high-pressure homogenized, and ultra-high temperature instant sterilized to prepare the acid-resistant thick milk.

[0034] Among them, the stirring and shearing speed is preferably 4000-6000rpm. During shearing, the material moves at high speed in the gap between the multi-layer rotor and the stator, forming strong hydraulic shear and turbulence, and at the same time generating comprehensive forces such as centrifugal extrusion, grinding, and collision. This process maximizes the dispersion of the compound emulsified thickener in the material, so that the material is fully mixed and refined to meet the ideal requirements.

[0035] Among them, the high-pressure homogenization method adopts a two-stage method. The first stage of homogenization uses a higher pressure of 13-15 MPa to break the fat globules. The second stage of homogenization uses a low pressure of 3.0-5.0 MPa to evenly disperse the broken fat globules, perform micronization, and form a uniform dispersion.

[0036] Among them, ultra-high temperature instantaneous sterilization uses steam direct injection, which can reduce protein thermal denaturation compared to tube sterilization, and has better nutrient and flavor retention effects.

[0037] Experimental example: Compare different addition ratios of emulsifiers, thickeners, and inorganic salts, and test and observe the acid-resistant thick emulsion experimental product (the addition amount of the compound emulsifier thickener is 8.9‰). The test items and conditions are as follows:

[0038] 1. The acid-resistant thick milk experimental products were tested with LUMiSizer stability analyzer. The products with relatively low LUM index had better stability.

[0039] 2. Place the product in a 45℃ constant temperature box to accelerate the shelf life. Observe the product status on the 5th, 15th and 30th days. "√" means the product status has not changed, "△" means the product status has changed slightly, and "×" means the product status is very poor.

[0040] 3. Use the acid-resistant thick milk experimental product to prepare an acidic fruit milk tea beverage with a pH of 4.2, and taste its taste and test its acid resistance. Taste rating: 1-5 points for preference rating, 5 points for very like, 4 points for like, 3 points for average, 2 points for dislike, 1 point for very dislike; 30 minutes of acid resistance status observation, "√" means that the product status has not changed, "△" means that the product status has changed slightly, and "×" means that the product status is very poor.

[0041] The results are shown in Table 1.

[0042] Table 1 Product test results

[0043]

[0044] As can be seen from Table 1, the raw material ratio of the compound emulsified thickener in Experiment 9 is the best, the LUM index is 0.249, the taste satisfaction is 5 points, and the accelerated shelf life test is the best, which is the ideal formula for the experiment. Therefore, the optimal compound emulsified thickener formula is determined to be: succinic acid monoglyceride 40%, sucrose fatty acid ester 9%, sodium carboxymethyl cellulose 23%, hydroxypropyl methylcellulose 13%, xanthan gum 6%, sodium tripolyphosphate 5%, sodium carbonate 4%.

[0045] The research and development of the composite emulsifying thickener of the present invention ensures the storage stability of acid-resistant thick milk products during the shelf life. When applied to pH 4.2 acidic beverages, there is no protein flocculation within 30 minutes, the taste and flavor of the beverage are well released, the appearance and texture are significantly improved, and the quality of the product is improved.

[0046] The composite emulsifying thickener of the present invention can reasonably emulsify fat, effectively protect protein, and form a synergistic stabilizing system with buffer salts. The acid-resistant thick milk prepared by the composite emulsifying thickener of the present invention can be stored at room temperature for at least 6 months after ultra-high temperature instant sterilization, and has good stability during storage, without obvious water precipitation and fat floating; the acid-resistant thick milk is applied to pH 4.2 acidic beverages, and the flavor is good, and there is no protein flocculation within 30 minutes.

[0047] The invention abandons non-dairy creamer, conforms to the trend of healthy material use, and has good market competitiveness.

[0048] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A composite emulsifying thickener for acid-resistant thick emulsion, characterized in that: The invention discloses an emulsifier comprising a compound of succinic acid monoglyceride and sucrose fatty acid ester, a thickener comprising a compound of sodium carboxymethyl cellulose, hydroxypropyl methylcellulose and xanthan gum, and an inorganic salt comprising a compound of sodium carbonate and sodium tripolyphosphate. The mass ratio of succinic acid monoglyceride, sucrose fatty acid ester, sodium carboxymethyl cellulose, hydroxypropyl methylcellulose, xanthan gum, sodium tripolyphosphate and sodium carbonate is 40:9:23-25:11-13:6-7:5-6:3-4.

2. The composite emulsifying thickener for acid-resistant thick emulsion according to claim 1, characterized in that: The compound emulsifying thickener comprises the following raw materials in percentage by weight: 40% of succinic acid monoglyceride, 9% of sucrose fatty acid ester, 23% of sodium carboxymethyl cellulose, 13% of hydroxypropyl methyl cellulose, 6% of xanthan gum, 5% of sodium tripolyphosphate and 4% of sodium carbonate.

3. The composite emulsifying thickener for acid-resistant thick emulsion according to claim 1, characterized in that: The compound emulsifying thickener comprises the following raw materials in percentage by weight: 40% of succinic acid monoglyceride, 9% of sucrose fatty acid ester, 25% of sodium carboxymethyl cellulose, 11% of hydroxypropyl methyl cellulose, 6% of xanthan gum, 6% of sodium tripolyphosphate and 3% of sodium carbonate.

4. The composite emulsifying thickener for acid-resistant thick emulsion according to claim 1, characterized in that: The compound emulsifying thickener comprises the following raw materials in percentage by weight: 40% of succinic acid monoglyceride, 9% of sucrose fatty acid ester, 23% of sodium carboxymethyl cellulose, 13% of hydroxypropyl methyl cellulose, 6% of xanthan gum, 6% of sodium tripolyphosphate and 3% of sodium carbonate.

5. The composite emulsifying thickener for acid-resistant thick emulsion according to claim 1, characterized in that: The compound emulsifying thickener comprises the following raw materials in percentage by weight: 40% of succinic acid monoglyceride, 9% of sucrose fatty acid ester, 23% of sodium carboxymethyl cellulose, 13% of hydroxypropyl methyl cellulose, 7% of xanthan gum, 5% of sodium tripolyphosphate and 3% of sodium carbonate.

6. Use of the compound emulsifying thickener according to any one of claims 1 to 5 in the preparation of acid-resistant thick emulsion.

7. Use of the compound emulsifying thickener according to claim 6 in preparing acid-resistant thick emulsion, characterized in that: The preparation process of the acid-resistant thick milk is as follows: milk powder is mixed with water, and then mixed with fresh milk, frozen cream, white sugar, anhydrous butter, and a compound emulsifying thickener, and then heated, stirred and sheared, high-pressure homogenized, and ultra-high temperature instant sterilized to prepare the acid-resistant thick milk.

8. The use of the compound emulsifying thickener according to claim 6 in preparing acid-resistant thick emulsion, characterized in that: The added amount of compound emulsifying thickener accounts for 8.9‰ of the total raw material mass of acid-resistant thick emulsion.

9. The use of the compound emulsifying thickener according to claim 6 in preparing acid-resistant thick emulsion, characterized in that: The stirring and shearing speed is 4000-6000rpm, and the high-pressure homogenization method adopts a two-stage method. The homogenization pressure of the first stage is 13-15mpa, and the homogenization pressure of the second stage is 3.0-5.0mpa. Ultra-high temperature instantaneous sterilization adopts steam direct injection.

10. Use of the composite emulsifying thickener according to any one of claims 1 to 5 in preparing an acidic fruit milk tea beverage.

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