CN102293357A - Composite thickening stabilizing agent for fresh ground nutrient beverage - Google Patents
Composite thickening stabilizing agent for fresh ground nutrient beverage Download PDFInfo
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- CN102293357A CN102293357A CN2011101954583A CN201110195458A CN102293357A CN 102293357 A CN102293357 A CN 102293357A CN 2011101954583 A CN2011101954583 A CN 2011101954583A CN 201110195458 A CN201110195458 A CN 201110195458A CN 102293357 A CN102293357 A CN 102293357A
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Abstract
The invention discloses a composite thickening stabilizing agent for a fresh ground nutrient beverage. The composite thickening stabilizing agent comprises components of, by weight: 30 to 50% of guar gum, 20 to 40% of xanthan gum, 5 to 10% of gellan gum, 5 to 10% of locust bean gum, 5 to 20% of modified starch, and 5 to 20% of an emulsifier. The composite thickening stabilizing agent provided by the invention is aimed at nutrient beverages such as fresh ground soybean milk. According to the invention, natural gums and the emulsifier are complex-formulated. With an addition amount of 0.05% to 0.5%, the composite thickening stabilizing agent assists in solving problems of fresh ground nutrient beverages such as thin mouthfeel, rough quality and easy lamination. The composite thickening stabilizing agent provides good thickening, smoothing, suspending and stabilizing effects.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of composite thickening stabilizing agent that now grinds nourishing beverage.
Background technology
Along with expanding economy, the raising of people's living standard, people more pay attention to the fresh and nutrition of food.At nearly 2 years, a kind of nourishing beverage that now grinds appears on the market, wherein now to grind soya-bean milk, now grind sweetened bean paste, existing mill rice is stuck with paste and is representative, five cereals raw material behind the shortening is ground into liquid with special equipment, mouthfeel of finished products is good, and is wide in variety, and kept whole dietary fibers and protein, nutrient health is subjected to people's welcome gradually.But this nourishing beverage that now grinds does not have process every slag and emulsification treatment, and it is fine and smooth inadequately to exist the drink quality, and mouthfeel is full inadequately, and layering can occur in half an hour after processing, and precipitation waits the problem that influences outward appearance.
Domestic also have some producers at grain milk, product developments such as fruit squash have the thickener and the stabilizing agent of suspending stabilized effect, but do not see the report that has at the composite thickening stabilizing agent that now grinds nourishing beverage.Now grind drink and be utilize high speed shear effect moment pulverize food texture and obtain fresh, convenient, the liquid state of nutrition or semi-fluid food.Characteristics are that solid content is higher, and the molecule particle is bigger.From processing characteristic, the processing temperature scope is big, is 0 ~ 100 ℃; Process time is short, about 10s ~ 5min; Shear rate is fast, is 5000 commentaries on classics ~ 10000 commentaries on classics/min.Required composite thickening stabilizing agent must have good dispersion, and dissolving rapidly, and is high temperature resistant, anti-shearing, good thickening and suspension effect.
Summary of the invention
The purpose of this invention is to provide a kind of composite thickening stabilizing agent that now grinds nourishing beverage, this composite thickening stabilizing agent has good dispersion, and dissolving rapidly, and is high temperature resistant, anti-shearing, good thickening and suspension effect.
The composite thickening stabilizing agent that now grinds nourishing beverage provided by the invention comprises the component of following percetage by weight content: 30 ~ 50% guar gums, 20 ~ 40% xanthans, 5 ~ 10% gellan gums, 5 ~ 10% locust bean gums, 5 ~ 20% converted starches, 5 ~ 20% emulsifying agents.
Converted starch of the present invention is one or more in denaturated starch by acid, oxidized starch, acetate starch, hydroxypropul starch, Phosphation crosslinked starch, pre-gelatinized starch and the acetylation two starch ester kind of starch.
Emulsifying agent of the present invention is one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, diacetyl tartarate monoglyceride and this dish.
Said components all is safe eucolloid and emulsifying agent, the viscosity of guar gum and xanthans is bigger, full dense thick quality can be provided, the composite use of gellan gum and locust bean gum has synergistic function, can form network structure, stable particle, good suspension effect is provided, converted starch and emulsifying agent can improve the emulsifying capacity of product, prevent fat floating, to the stable booster action that plays of system of drink.
The making raw material that now grinds nourishing beverage of the present invention is one or more in soya bean, red bean, mung bean, black soya bean, green soya bean, oat, millet, the seed of Job's tears, red date, matrimony vine, red rice, black rice, peanut, sesame, walnut, almond, chestnut, fragrant taro, pachyrhizus, pumpkin, corn, rice and the milk.Above-mentioned raw materials is through satisfying the multiple demand of consumer to food after the combination arbitrarily.
Manufacture craft of now grinding nourishing beverage of the present invention is: raw material is placed in the high-speed shearing machine through shortening, add an amount of composite thickening stabilizing agent, the water that adds different temperatures, start high-speed shearing machine with raw material pulverizing to liquid state or semi liquid state, add sugar, salt, flavoring substances such as honey get final product.The addition of composite thickening stabilizing agent is 0.05～0.5% of a beverage quality, is preferably 0.1～0.3%.
The composite thickening stabilizing agent that now grinds nourishing beverage provided by the invention has the following advantages: 1. easy to use: good fluidity, nonhygroscopic, long shelf-life can dissolve and form stable colloid, ability high-speed stirred and shearing rapidly in cold water and hot water.2. effect is remarkable: consumption is low, and the drink mouthfeel after the interpolation is full, and quality is fine and smooth, and is with rich flavor, and long-time the placement can layering yet.
The specific embodiment
Following examples only are used to set forth the present invention, and protection scope of the present invention is not only to be confined to following examples.The those of ordinary skill of described technical field all can be realized purpose of the present invention according to above content disclosed by the invention and scope that each parameter is got.Unless otherwise specified, otherwise the percentage that following examples are mentioned is percetage by weight.
Embodiment 1Now grind the soya bean slurry
The component of composite thickening stabilizing agent: 30% guar gum, 20% xanthans, 5% gellan gum, 5% locust bean gum, 20% Phosphation crosslinked starch, 20% sucrose ester-15.Each component weighing in proportion is placed in the blending apparatus, mixes 5min and promptly gets composite thickening stabilizing agent.
1kg soya bean water cleans twice, removes impurity, and the clear water with 4 times of weight under the room temperature soaks 8h, places pressure cooker, and the water of 2 times of weight of adding places on the gas burner big fire to boil 10min.Outwell remaining moisture, treat that can adorn box after bean or pea are lowered the temperature naturally places refrigerator stand-by.Weighing 500g full fat soybean places the Sorbet machine, adds 80 ℃ of hot water 1500ml, adds composite thickening stabilizing agent 2g, defibrination 3min.Add 100g honey at last, continue defibrination 10s, get product.
Embodiment 2Now mill rice is stuck with paste
The component of composite thickening stabilizing agent: 40% guar gum, 30% xanthans, 5% gellan gum, 5% locust bean gum, 15% Phosphation crosslinked starch, 5% polyglycerol ester.Each component weighing in proportion is placed in the blending apparatus, mixes 6min and promptly gets composite thickening stabilizing agent.
200g red rice, 100g millet, the 100g seed of Job's tears clean twice, remove impurity, place pressure cooker, add 1500ml water, and placing on the gas burner big fire to boil the back changes little fire and boil 5min.The dress box placed refrigerator stand-by after well-done pastel was lowered the temperature naturally.The ripe rice of weighing 500g is stuck with paste and is placed the Sorbet machine, adds 90 ℃ of hot water 1500ml, adds composite thickening stabilizing agent 1g, high speed defibrination 1min.Add 150g sucrose at last, continue defibrination 10s, get product.
Embodiment 3Existing milling green sweetened bean paste
The component of composite thickening stabilizing agent: 30% guar gum, 40% xanthans, 10% gellan gum, 10% locust bean gum, 5% acetylation, two starch ester kind of starch, 5% sucrose ester-11.Each component weighing in proportion is placed in the blending apparatus, mixes 5min and promptly gets composite thickening stabilizing agent.
The 500g mung bean water cleans twice, removes impurity, and the clear water with 3 times of weight under the room temperature soaks 2h, places pressure cooker, and the water of 4 times of weight of adding places on the gas burner big fire to boil 8min.Treat that can adorn box after bean or pea are lowered the temperature naturally places refrigerator stand-by.Weighing 600g ripe Semen phaseoli radiati places at a high speed and organizes pulverizer, adds 5 ℃ of cold water 1200ml, adds composite thickening stabilizing agent 3g, defibrination 20s.Add 100g sucrose at last, continue defibrination 5s, get product.
Embodiment 4Now grinding the sesame black soya bean sticks with paste
The component of composite thickening stabilizing agent: 50% guar gum, 20% xanthans, 5% gellan gum, 10% locust bean gum, 5% acetate starch, 10% stearoyl lactate.Each component weighing in proportion is placed in the blending apparatus, mixes 6min and promptly gets composite thickening stabilizing agent.
Semen sesami nigrum 20g, black rice 50g use after 50 ℃ of low temperature cure flavouring and decortication processing, again black soya bean 50g is soaked 10h, soaking water temperature is 25 ℃, then place electric pressure cooker to carry out boiling 30min above-mentioned raw materials, weighing then adds 90 ℃ of boiling water defibrinations of 1.5 times of weight again, add composite thickening stabilizing agent 4g, adjust paddle speed, grind 1.5min, get product after adding the essence and flavoring agent seasoning at last.
Embodiment 5Now grind the viscosity of soya bean slurry
Reference example 1 is now ground the method for soya bean slurry, makes three soybean milk samples: 1. add the 500g full fat soybean, 2. add the 400g full fat soybean, 3. add 400g full fat soybean and 0.2g composite thickening stabilizing agent.Three samples all add and add water to 2000ml scale place, measure its viscosity respectively and change (see figure 1).As seen from Figure 1, the viscosity of adding the existing mill soya bean slurry that 400g full fat soybean and 0.2g composite thickening stabilizing agent make is suitable with the viscosity of only adding the existing mill soya bean slurry that the 500g full fat soybean makes, and illustrates that composite thickening stabilizing agent of the present invention is added on and has good thick stabilization effect in the existing mill nourishing beverage.
Claims (4)
1. composite thickening stabilizing agent that now grinds nourishing beverage, it is characterized in that, comprise the component of following percetage by weight content: 30 ~ 50% guar gums, 20 ~ 40% xanthans, 5 ~ 10% gellan gums, 5 ~ 10% locust bean gums, 5 ~ 20% converted starches, 5 ~ 20% emulsifying agents.
2. the composite thickening stabilizing agent that now grinds nourishing beverage as claimed in claim 1; it is characterized in that described converted starch is one or more in denaturated starch by acid, oxidized starch, acetate starch, hydroxypropul starch, Phosphation crosslinked starch, pre-gelatinized starch and the acetylation two starch ester kind of starch.
3. the composite thickening stabilizing agent that now grinds nourishing beverage as claimed in claim 1, it is characterized in that described emulsifying agent is one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearoyl lactate, diacetyl tartarate monoglyceride and this dish.
4. as claim 1, the 2 or 3 described composite thickening stabilizing agents that now grind nourishing beverage, it is characterized in that the described making raw material that now grinds nourishing beverage is one or more in soya bean, red bean, mung bean, black soya bean, green soya bean, oat, millet, the seed of Job's tears, red date, matrimony vine, red rice, black rice, peanut, sesame, walnut, almond, chestnut, fragrant taro, pachyrhizus, pumpkin, corn, rice and the milk.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110195458A CN102293357B (en) | 2011-07-13 | 2011-07-13 | Composite thickening stabilizing agent for fresh ground nutrient beverage |
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| CN201110195458A CN102293357B (en) | 2011-07-13 | 2011-07-13 | Composite thickening stabilizing agent for fresh ground nutrient beverage |
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| CN102293357A true CN102293357A (en) | 2011-12-28 |
| CN102293357B CN102293357B (en) | 2012-10-10 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669504A (en) * | 2012-05-31 | 2012-09-19 | 中国农业大学 | Solubilizer for plant powder and application thereof |
| CN103283850A (en) * | 2012-03-02 | 2013-09-11 | 上海健鹰食品科技研究所 | Composite emulsion stabilizer for nut triple-kernel juice |
| CN103783408A (en) * | 2014-01-22 | 2014-05-14 | 安徽燕之坊食品有限公司 | Coarse food grain premixed powder and preparation method thereof |
| CN104543627A (en) * | 2014-12-31 | 2015-04-29 | 东莞市焙芝友食品科技有限公司 | Compound emulsifier |
| CN104770814A (en) * | 2015-03-27 | 2015-07-15 | 柳培健 | Coix seed apricot kernel juice and preparation method thereof |
| CN106472701A (en) * | 2015-08-31 | 2017-03-08 | 内蒙古伊利实业集团股份有限公司 | A kind of bean milk and preparation method thereof |
| CN107183610A (en) * | 2017-05-03 | 2017-09-22 | 蚌埠市乔峰农业蔬菜专业合作社 | A kind of preparation method of instant mealy potato |
| CN107296102A (en) * | 2017-08-15 | 2017-10-27 | 云南摩尔农庄生物科技开发有限公司 | organic protein drink and its processing method |
| CN110074387A (en) * | 2019-05-07 | 2019-08-02 | 逯博士（延安）生物科技有限公司 | A kind of temperature control special medicine purposes formula food thickening component and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632481A (en) * | 2008-07-25 | 2010-01-27 | 内蒙古伊利实业集团股份有限公司 | Millet beverage containing millet particles and production method thereof |
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2011
- 2011-07-13 CN CN201110195458A patent/CN102293357B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632481A (en) * | 2008-07-25 | 2010-01-27 | 内蒙古伊利实业集团股份有限公司 | Millet beverage containing millet particles and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 屠用利: "食品胶的应用与开发", 《食品工业》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283850A (en) * | 2012-03-02 | 2013-09-11 | 上海健鹰食品科技研究所 | Composite emulsion stabilizer for nut triple-kernel juice |
| CN103283850B (en) * | 2012-03-02 | 2016-06-01 | 江苏健鹰食品科技有限公司 | A kind of mixed emulsifying stabilizer for nut Sanrenlu syrup |
| CN102669504A (en) * | 2012-05-31 | 2012-09-19 | 中国农业大学 | Solubilizer for plant powder and application thereof |
| CN103783408A (en) * | 2014-01-22 | 2014-05-14 | 安徽燕之坊食品有限公司 | Coarse food grain premixed powder and preparation method thereof |
| CN103783408B (en) * | 2014-01-22 | 2015-05-20 | 安徽燕之坊食品有限公司 | Coarse food grain premixed powder and preparation method thereof |
| CN104543627A (en) * | 2014-12-31 | 2015-04-29 | 东莞市焙芝友食品科技有限公司 | Compound emulsifier |
| CN104770814A (en) * | 2015-03-27 | 2015-07-15 | 柳培健 | Coix seed apricot kernel juice and preparation method thereof |
| CN106472701A (en) * | 2015-08-31 | 2017-03-08 | 内蒙古伊利实业集团股份有限公司 | A kind of bean milk and preparation method thereof |
| CN107183610A (en) * | 2017-05-03 | 2017-09-22 | 蚌埠市乔峰农业蔬菜专业合作社 | A kind of preparation method of instant mealy potato |
| CN107296102A (en) * | 2017-08-15 | 2017-10-27 | 云南摩尔农庄生物科技开发有限公司 | organic protein drink and its processing method |
| CN110074387A (en) * | 2019-05-07 | 2019-08-02 | 逯博士（延安）生物科技有限公司 | A kind of temperature control special medicine purposes formula food thickening component and preparation method thereof |
| CN110074387B (en) * | 2019-05-07 | 2021-12-28 | 逯博士（延安）生物科技有限公司 | Temperature-control food thickening component with special medical purpose formula and preparation method thereof |
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| CN102293357B (en) | 2012-10-10 |
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