CN101869143B - Nut milk stabilizer - Google Patents
Nut milk stabilizer Download PDFInfo
- Publication number
- CN101869143B CN101869143B CN2010101995396A CN201010199539A CN101869143B CN 101869143 B CN101869143 B CN 101869143B CN 2010101995396 A CN2010101995396 A CN 2010101995396A CN 201010199539 A CN201010199539 A CN 201010199539A CN 101869143 B CN101869143 B CN 101869143B
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- CN
- China
- Prior art keywords
- nut milk
- gellan gum
- stabilizer
- nut
- acyl gellan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a nut milk stabilizer. The stabilizer comprises the following components by weight percent: 4%-8% of high-acyl gellan gum, 30%-50% of colloidal microcrystalline cellulose, 15%-30% of sucrose fatty acid ester, 10%-30% of polyglycerol monostearate, 5%-20% of sodium tripolyphosphate and 5%-15% of potassium dihydrogen phosphate. By using the nut milk stabilizer, the mixed nut milk can have no precipitate, bleeding, fluffy mass and suspended fat, the stability of the mixed nut milk can be maintained, and the mixed nut milk has full-bodied mouthfeel and good release property of flavor.
Description
Technical field
The present invention relates to food processing field, be specifically related to nut milk stabilizer.
Background technology
In the prior art,, bleed many for the deposition of solve mixing nut milk, fat floating, problem such as cotton-shaped need be used nut milk stabilizer.At home; Because with multiple nut and milk powder is that the mixing nut that raw material is processed is suckled of a great variety; Complicated component, thus just high especially to the requirement of stabilizing agent, and a large amount of research paper and domestic existing technology and the abilities of a tree name; Can only play stabilization through monomer complexes such as sodium alginate, xanthans, carragheen, glyceryl monostearate, sucrose fatty esters; This nut milk stabilizer that is re-dubbed is many in the deposition of solve mixing nut milk, effect is bad when bleed, fat floating, problem such as cotton-shaped, and the mouthfeel that can make nut suckle is dense thick, clouding.
Summary of the invention
Technical problem to be solved by this invention is to provide nut milk stabilizer; Can make that mixing nut milk does not have deposition, no bleed, no cotton-shaped, fat-free come-up; Keep mixing the stability of nut milk, and make that mixing nut milk mouthfeel is full, the local flavor release property is good.
For solving above-mentioned existing technical problem, the present invention adopts following scheme: nut milk stabilizer, and the mass percent that comprises following composition and each constituent is:
High acyl gellan gum 4%-8%
Colloidal microcrystalline cellulose 30%-50%
Sucrose fatty ester 15%-30%
Polyglycereol monostearate 10%-30%
Sodium phosphate trimer 5%-20%
Potassium dihydrogen phosphate 5%-15%.
As preferably, the mass percent of each constituent is:
High acyl gellan gum 4%
Colloidal microcrystalline cellulose 50%
Sucrose fatty ester 15%
Polyglycereol monostearate 20%
Sodium phosphate trimer 6%
Potassium dihydrogen phosphate 5%.
As preferably, the mass percent of each constituent is:
High acyl gellan gum 6%
Colloidal microcrystalline cellulose 40%
Sucrose fatty ester 24%
Polyglycereol monostearate 10%
Sodium phosphate trimer 10%
Potassium dihydrogen phosphate 10%.
As preferably, the mass percent of each constituent is:
High acyl gellan gum 8%
Colloidal microcrystalline cellulose 30%
Sucrose fatty ester 30%
Polyglycereol monostearate 22%
Sodium phosphate trimer 5%
Potassium dihydrogen phosphate 5%.
Beneficial effect:
The present invention adopts technique scheme that nut milk stabilizer is provided, and makes mixing nut milk not have deposition, no bleed, no cotton-shaped, fat-free come-up, has kept mixing the stability of nut milk, and the feasible nut milk mouthfeel of mixing is full, and the local flavor release property is good.
The specific embodiment
Embodiment one:
Nut milk stabilizer, the mass percent that comprises following composition and each constituent is:
High acyl gellan gum 4%
Colloidal microcrystalline cellulose 50%
Sucrose fatty ester 15%
Polyglycereol monostearate 20%
Sodium phosphate trimer 6%
Potassium dihydrogen phosphate 5%.
Colloidal microcrystalline cellulose, high acyl gellan gum are main suspension system, and sucrose fatty ester, polyglycereol monostearate are main emulsification system, and sodium phosphate trimer, potassium dihydrogen phosphate are the fit system of main huge legendary turtle.
Colloidal microcrystalline cellulose is the colloidal form of microcrystalline cellulose.
Gellan gum is less moving sphingolipid monad (a kind of from the bacterium of occurring in nature through the extensive screening and separating) hydrophilic colloid that fermenting and producing is come, and has multiple useful characteristic.The molecule basic structure of gellan gum is a main chain, is made up of the tetrose unit that repeats, and the monose of participating in forming has glucose, rhamnose and glucuronic acid.Original form at gellan gum is in the high acyl gellan gum, and two kinds of substituting groups acetyl substituting group and glyceroyl substituting group one by one all exist.Two groups all are positioned on the identical glucose residue, and each repetitive has a glyceroyl substituting group, and per two repetitives have an acetyl substituting group.In low-acyl gellan gum, carboxyl groups is thoroughly removed.Carboxyl groups has very remarkable influence to the character of gel, the gel that high acyl group type can produce softness, high resilience and not enbrittle, and low-acyl gellan gum produces be solid, do not have elasticity, but very crisp gel.Corresponding to commodity, gellan gum also has two kinds of forms, and a kind of is low-acyl gellan gum, and promptly the acyl group on the gellan gum molecular backbone is removed wholly or in part; Another kind is natural gellan gum, i.e. high acyl gellan gum.High acyl gellan gum can be brought into play good gelling, figuration, fixing and conjunctiva effect; High acyl gellan gum has following characteristic simultaneously: be a kind of gel reversible, that heat is reversible of shearing; And has fabulous perfume bloom performance; Can be shared with other hydrosols, synergy is arranged, splendid figuration effect is arranged with starch, be again a kind of elastic gel, and can strengthen mouthfeel.
Nut milk stabilizer can make and mix nut milk nothing deposition, no bleed, no cotton-shaped, fat-free come-up, the stability that keeps mixing nut milk, and make that mixing nut milk mouthfeel is full, the local flavor release property is good.
The consumption of high acyl gellan gum is little in the present embodiment, and cost is low.
Embodiment two
Nut milk stabilizer, the mass percent that comprises following composition and each constituent is:
High acyl gellan gum 6%
Colloidal microcrystalline cellulose 40%
Sucrose fatty ester 24%
Polyglycereol monostearate 10%
Sodium phosphate trimer 10%
Potassium dihydrogen phosphate 10%.
The consumption of high acyl gellan gum is moderate in the present embodiment, and cost is moderate, and mouthfeel is fuller, and the local flavor release property is relatively good.
Embodiment three:
Nut milk stabilizer, the mass percent that comprises following composition and each constituent is:
High acyl gellan gum 8%
Colloidal microcrystalline cellulose 30%
Sucrose fatty ester 30%
Polyglycereol monostearate 22%
Sodium phosphate trimer 5%
Potassium dihydrogen phosphate 5%.
The consumption of high acyl gellan gum is high in the present embodiment, and mouthfeel is fuller, and the local flavor release property is better.
Claims (4)
1. nut milk stabilizer is characterized in that: be grouped into and the mass percent of each constituent is by following one-tenth:
2. nut milk stabilizer according to claim 1 is characterized in that: the mass percent of each constituent is:
3. nut milk stabilizer according to claim 1 is characterized in that: the mass percent of each constituent is:
4. nut milk stabilizer according to claim 1 is characterized in that: the mass percent of each constituent is:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101995396A CN101869143B (en) | 2010-06-12 | 2010-06-12 | Nut milk stabilizer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101995396A CN101869143B (en) | 2010-06-12 | 2010-06-12 | Nut milk stabilizer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101869143A CN101869143A (en) | 2010-10-27 |
| CN101869143B true CN101869143B (en) | 2012-07-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101995396A Expired - Fee Related CN101869143B (en) | 2010-06-12 | 2010-06-12 | Nut milk stabilizer |
Country Status (1)
| Country | Link |
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| CN (1) | CN101869143B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144671B (en) * | 2011-04-20 | 2012-07-04 | 周斌文 | Production method of all-fruit vegetable protein drink |
| WO2017211971A1 (en) | 2016-06-08 | 2017-12-14 | Nestec S.A. | Ready-to-drink beverages with foam formed by shaking |
| CN107410496B (en) * | 2017-07-19 | 2020-07-31 | 杭州恒旺食品科技有限公司 | Bactericidal lactic acid bacteria beverage compound emulsifying thickener and use method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1313056A (en) * | 2000-03-10 | 2001-09-19 | 刘起龙 | Plant protein beverage and its preparing process |
| CN1317989A (en) * | 1998-09-25 | 2001-10-17 | Fmc有限公司 | Rapidly peptizable microcrystalline cellulose-based stabilizing agents |
-
2010
- 2010-06-12 CN CN2010101995396A patent/CN101869143B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317989A (en) * | 1998-09-25 | 2001-10-17 | Fmc有限公司 | Rapidly peptizable microcrystalline cellulose-based stabilizing agents |
| CN1313056A (en) * | 2000-03-10 | 2001-09-19 | 刘起龙 | Plant protein beverage and its preparing process |
Non-Patent Citations (2)
| Title |
|---|
| 叶暾昊.松籽汁饮料复合稳定剂的研制.《应用科技》.2000,第27卷(第1期),26-27. * |
| 王尚玉等.板栗乳饮料的研究.《食品科学》.2004,第25卷(第7期),214-215. * |
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| Publication number | Publication date |
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| CN101869143A (en) | 2010-10-27 |
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