CN101496563B - Emulsion stabilizer - Google Patents
Emulsion stabilizer Download PDFInfo
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- CN101496563B CN101496563B CN2009100367062A CN200910036706A CN101496563B CN 101496563 B CN101496563 B CN 101496563B CN 2009100367062 A CN2009100367062 A CN 2009100367062A CN 200910036706 A CN200910036706 A CN 200910036706A CN 101496563 B CN101496563 B CN 101496563B
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Abstract
The invention relates to an emulsification stabilizer, which comprises the following components in percentage by weight: 40 to 50 percent of stearic acid monoglyceride, 10 to 15 percent of polyglycerin ester, 5 to 10 percent of carrageenan, 20 to 25 percent of guar gum, and 10 to 15 percent of sodium pyrophosphate. In the emulsification stabilizer, the carrageenan can form a vertical network structure, the guar gum can produce a suitable viscosity and effectively suspend insoluble particles in a drink system of a liquid milk product, synergism is generated between the stearic acid monoglyceride and the polyglycerin ester to improve the emulsifying ability of the product, and the phosphate has a complexation effect on metal ions and can improve the stability of proteins in processing and storage processes.
Description
Technical field
The present invention relates to a kind of food additives, be specially a kind of stabilizer for dairy products.
Background technology
Dairy products are generally accepted by the consumer owing to its higher nutritive value.Dairy products add various auxiliary materials to process the mixing dairy products, because of its taste and nutritious the liking of consumer that more and more receive thereof except common various fresh milks, sour milk etc.; Like oatmeal milk; In dairy produce, add the oatmeal powder, the range protein that is mixed with in the milk in starch, fiber etc. and the milk is like this drunk together; Nutrition is more comprehensive, more is of value to healthy.But the not capacitive particle that adds in these mixed milk goods sinks easily, and fat floats easily, and such product mouthfeel when drinking is bad, drinks inconvenience, what is more, lets the consumer think deteriorating items by mistake.In order to overcome above-mentioned defective, often be added with an amount of emulsion stabilizer in the product processing.And the stabilizer type that is used for this field in the market is less, and effect is not satisfactory.
Summary of the invention
The present invention provides a kind of liquid dairy product emulsion stabilizer that good suspension stability is arranged.
Emulsion stabilizer of the present invention comprises the component that percentage by weight is following: single hard fatty acids glyceride 40～50%, polyglycerol ester 10～15%, carragheen 5～10%, guar gum 20～25%, sodium pyrophosphate 10～15%.
Preferably, emulsion stabilizer of the present invention comprises the component that percentage by weight is following: single hard fatty acids glyceride 42～48%, polyglycerol ester 12～14%, carragheen 6～8%, guar gum 22～24%, sodium pyrophosphate 11～13%.
More preferably, the percentage by weight best of breed of each component of emulsion stabilizer of the present invention is following: single hard fatty acids glyceride 45%, polyglycerol ester 13%, carragheen 7%, guar gum 23%, sodium pyrophosphate 12%.
Emulsion stabilizer of the present invention is used for being added with the liquid milk product of insoluble suspended particulate; Carragheen in the emulsion stabilizer of the present invention can form the cubic network structure; Guar gum can produce suitable viscosity, the particulate matter in the suspending beverage system effectively in liquid milk product; Produce synergistic function between single hard fatty acids glyceride and the polyglycerol ester, improved the emulsifying capacity of product; Phosphate has complexing to metal ion, can improve the stability of protein in processing and storage process,
To combine embodiment to introduce emulsion stabilizer of the present invention in detail below.
The specific embodiment
Emulsion stabilizer of the present invention is used to be added with the liquid milk product of insoluble granule, and its effect is that the insoluble granule in the liquid milk products is floated on a liquid, and the stable simultaneously wherein stability of protein suppresses fat circle come-up.This based article is the most typical with oatmeal milk.The preparation method of oatmeal milk is following usually, 1% oatmeal powder, 80% milk, 4% granulated sugar, and an amount of flavouring agent.Wherein the oatmeal powder is insoluble in the milk, and it is deposited in container bottom easily, and influences the quality of product.
Embodiment one
Prepare raw material: single hard fatty acids glyceride 40%, polyglyceryl fatty acid ester 15%, carragheen 5%, guar gum 25%, sodium pyrophosphate 15% mixes, and processes emulsion stabilizer of the present invention.Above percentage is in the emulsion stabilizer gross mass.
Using dosage and method: with the oatmeal dairy product is example; With the above-mentioned emulsion stabilizer that makes 0.20% (oatmeal milk gross mass meter), granulated sugar 4%, milk 80% mixes with an amount of water, again with oatmeal powder 1%; Flavouring agent is an amount of; Stir, 70 ℃ kept 15 minutes, emulsion stabilizer is fully dissolved and disperse.Handle through second homogenate, parameter is respectively 50～60 ℃, 100bar/20bar and 70 ℃, 180bar/40bar, heat treatment in 137 ℃/5 seconds, 25 ℃ of sterile fillings.
Stable in 6 months the shelf-life of oatmeal milk that said method is produced, no obvious sediment, the fat circle height of come-up is less than 2mm.Product viscosity is 15mpas, and mouthfeel is abundant and do not have an impression of eking out a living.
Embodiment two
With single hard fatty acids glyceride 45%, polyglyceryl fatty acid ester 13%, carragheen 7%, guar gum 22%, sodium pyrophosphate 13% mix processes emulsion stabilizer of the present invention.Above percentage is in the emulsion stabilizer gross mass.
Add in the oatmeal milk according to the method for embodiment one, the oatmeal milk of present embodiment preparation is stable in 6 months shelf-life, no obvious sediment, and the fat circle height of come-up is less than 2mm.Product viscosity is 13mpas, and mouthfeel is abundant and do not have an impression of eking out a living.
Embodiment three
With single hard fatty acids glyceride 50%, polyglyceryl fatty acid ester 10%, carragheen 10%, guar gum 20%, sodium pyrophosphate 10% mixes and is prepared into emulsion stabilizer of the present invention, and above percentage is in the emulsion stabilizer gross mass.
Add in the oatmeal milk according to the method for embodiment one, the oatmeal milk of present embodiment preparation is stable in 6 months shelf-life, no obvious sediment, and the fat circle height of come-up is less than 2mm.Product viscosity is 11mpas, and mouthfeel is abundant and do not have an impression of eking out a living.
Embodiment four
Also carried out the contrast experiment among the present invention, if with single hard fatty acids glyceride 50%, polyglyceryl fatty acid ester 10%; Carragheen 15%, guar gum 15%, sodium pyrophosphate 10%; Mix and be prepared into emulsion stabilizer, above percentage is in the emulsion stabilizer gross mass.Add in the oatmeal milk according to the method for embodiment one, the oatmeal milk of present embodiment preparation refrigerates 1 day under 4 ℃ of conditions, the gelling phenomenon can occur.
Similarly, with single hard fatty acids glyceride 50%, polyglyceryl fatty acid ester 10%, carragheen 3%, guar gum 25%, sodium pyrophosphate 10%.Use the oatmeal milk of this emulsion stabilizer tangible oatmeal deposition after 2 days, to occur.
Can be found out that by above-mentioned contrast experiment emulsion stabilizer of the present invention is in its ratio range, the insoluble granule that in the shelf-life of product, can suspend effectively suppresses fat floating, improves product stability.
Emulsion stabilizer of the present invention can be used for the multiple liquid milk product that contains insoluble granule, and it can make insoluble granule be suspended in the dairy products in the shelf-life of product, can make protein stabilization wherein again, suppresses fat circle come-up.Among the above embodiment, be that example is introduced only with oatmeal milk, or not all within spirit of the present invention and principle in order to restriction the present invention, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. emulsion stabilizer, it is made up of following components in weight percentage:
Single hard fatty acids glyceride 40～50%,
Polyglycerol ester 10～15%,
Carragheen 5～10%,
Guar gum 20～25%,
Sodium pyrophosphate 10～15%.
2. the described emulsion stabilizer of claim 1, it is made up of following components in weight percentage:
Single hard fatty acids glyceride 42～48%,
Polyglycerol ester 12～14%,
Carragheen 6～8%,
Guar gum 22～24%,
Sodium pyrophosphate 11～13%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100367062A CN101496563B (en) | 2009-01-16 | 2009-01-16 | Emulsion stabilizer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100367062A CN101496563B (en) | 2009-01-16 | 2009-01-16 | Emulsion stabilizer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101496563A CN101496563A (en) | 2009-08-05 |
| CN101496563B true CN101496563B (en) | 2012-05-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100367062A Expired - Fee Related CN101496563B (en) | 2009-01-16 | 2009-01-16 | Emulsion stabilizer |
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| CN (1) | CN101496563B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919366B (en) * | 2012-11-13 | 2014-07-02 | 陕西师范大学 | Ultra-high-temperature sterilization liquid goat milk composite stable emulsifying agent |
| CN103947915B (en) * | 2014-05-13 | 2016-02-24 | 通辽市黄河龙生物工程有限公司 | A kind of preparation method of refined locust bean gum |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095475A (en) * | 2007-07-04 | 2008-01-02 | 美晨集团股份有限公司 | Emulsion stabilizer for the production of plant protein milk |
| CN101248876A (en) * | 2008-03-20 | 2008-08-27 | 杭州娃哈哈集团有限公司 | Norcholesterol health care drink |
-
2009
- 2009-01-16 CN CN2009100367062A patent/CN101496563B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095475A (en) * | 2007-07-04 | 2008-01-02 | 美晨集团股份有限公司 | Emulsion stabilizer for the production of plant protein milk |
| CN101248876A (en) * | 2008-03-20 | 2008-08-27 | 杭州娃哈哈集团有限公司 | Norcholesterol health care drink |
Non-Patent Citations (1)
| Title |
|---|
| 蔡云升等.布丁冰淇淋及其复合乳化稳定剂的研制.《冷饮与速冻食品工业》.2003,第9卷(第1期),6-7、20. * |
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| CN101496563A (en) | 2009-08-05 |
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Granted publication date: 20120530 Termination date: 20210116 |