CN102308936A - Stabilizer composition and application thereof and protein beverage product containing same - Google Patents
Stabilizer composition and application thereof and protein beverage product containing same Download PDFInfo
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- CN102308936A CN102308936A CN201110297276A CN201110297276A CN102308936A CN 102308936 A CN102308936 A CN 102308936A CN 201110297276 A CN201110297276 A CN 201110297276A CN 201110297276 A CN201110297276 A CN 201110297276A CN 102308936 A CN102308936 A CN 102308936A
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Abstract
The invention relates to a stabilizer composition, an application thereof, and a protein beverage product containing the composition, and the stabilizer composition comprises gellan gum, sucrose fatty acid ester, sodium tripolyphosphate and sodium citrate. The composition of the invention can be used as a stabilizer in protein beverage products, and can improve the stability of the protein beverage products.
Description
Technical field
This product belongs to dairy product additive and Dairy Processing field; Particularly; The present invention relates to a kind of stabiliser compositions and use and comprise the protein beverage series products of said composition, said stabiliser compositions comprises: gellan gum, sucrose fatty ester, sodium phosphate trimer and natrium citricum.
Background technology
Milk is nutritious, advantages of easy digesting absorbs, and instant, is the most approaching perfectly wholefood, has become the important component part of people's diet.
Milk is very complicated dispersion, wherein mainly contains various compositions such as fat, protein, lactose, inorganic salts and vitamin.The composition of normal milk roughly is stable, and component content changes within the specific limits, and wherein fatty variation is big, and protein takes second place, and the content of lactose then seldom changes.Owing to contain multiple material in the milk, the liquid diary product that with milk is main material production is the complicated dispersion of a kind of ten minutes, the emulsion that wherein existing lipoid material forms; The suspension that has protein microbeads to form again; Also have the true solution that forms with carbohydrate, salt etc., this just makes liquid diary product stably not preserve for a long time, as time passes; Because the influence of substance characteristics such as Brownian movement, gravity and surface tension; Particulate in the liquid diary product feed liquid can be assembled each other and form bigger particle, can change and cause floating in the fat meeting surface whole system of while thereupon, and albumen also can produce grumeleuse.
Dairy products enterprise simultaneously in order to reduce entreprise cost, generally takes to reduce milk level to produce the way of milk beverage in order to improve the tasty and refreshing sense of liquid diary product in addition.Milk beverage is owing to clean taste, numerous in variety, and extremely the consumer favors breast and occupies important share in liquid diary product market.But the interpolation of material such as moisture, carbohydrate also makes milk stability system change stability decreases in the milk beverage; In addition; In containing protein beverage, the stable mechanism of albumen is generally and makes albumen formation spatial network system or increase the feed liquid viscosity, and in milk beverage; Protein content lower (more than or equal to 1.0% less than 2.3%); Compare with high protein beverage, the albumen of lower content is not easy to form effectively the spatial network system, is very disadvantageous and increase the feed liquid viscosity for the salubrious mouthfeel that keeps milk beverage.Therefore, the liquid diary product that the stability of milk beverage is higher than protein content will more difficult control.
For improving the stability of milk beverage; The correlative study personnel and at present each big dairy products enterprise mostly be devoted to research and development and the application of breast with food additives; Stabilizing agent is applied in the dairy products production; Can increase the dairy products shelf-life with expectation, simultaneously and the influence that the interpolation liquid towards flavor of dairy products mouthfeel of considered stabilizing agent is brought.At present because breast is short with the food additives developing history, and development scale is little, really can plays and improve stabilizing agent that the interior stability of liquid diary product long shelf life and liquid towards milk product local flavor, mouthfeel have no adverse effects also seldom.The phenomenon of fat floating and insoluble substance deposition will appear in long life milk drink in the market when placing about 3 months, product stability can not satisfy the requirement of consumer to the long shelf-life.
CN101384180A discloses a kind of coffee milk beverage that contains plant sterols, and use therein stabilizing agent comprises the combination of mono succinate glyceride, casein-sodium, sucrose fatty ester, gellan gum.
CN101869143A discloses a kind of nut milk stabilizer, and it comprises: 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%.
CN102106584A discloses a kind of fruit grain, fruit juice antisettling agent, and it is evenly processed after the mixing by 30%～34% sodium carboxymethylcellulose, 8%～12% gellan gum, 15%～21% xanthans, 3%～5% carragheen, 20%～22% sucrose fatty ester, 12%～18% natrium citricum by weight percentage.
CN102138584A discloses a kind of fruit grain milk beverage composite suspension agent, it is characterized in that being processed after evenly mixing by 40%～48% sodium carboxymethylcellulose, 15%～18% gellan gum, 8%～12% pectin, 25%～28% sucrose fatty ester, 2%～4% sodium phosphate trimer by weight percentage.
When system changed, the performance of these stabilizing agents was unsatisfactory.
Particularly; Constantly rose for the requirement of health-nutrition owing to compatriots in recent years; In milk beverage, add the raw material with local flavor more how good for health and used widely, the interpolation of foreign substance has brought more unstability for complicated milk beverage stability system own.
Therefore, be necessary to develop new milk beverage and use stabilizing agent,, extend the shelf life to improve the stability of milk beverage.
Summary of the invention
The purpose of this invention is to provide a kind of stabiliser compositions.The inventor finds, uses stabilizing agent through gellan gum, sucrose fatty ester, sodium phosphate trimer and natrium citricum are used with specific proportioning combination as protein beverage, can make the stability of protein beverage and shelf-life obtain beyond thought improvement.The present invention also provides the application of this stabiliser compositions and has comprised the protein beverage series products of said composition.
According to the present invention; A kind of stabiliser compositions can be provided; This stabiliser compositions comprises: gellan gum, sucrose fatty ester, sodium phosphate trimer and natrium citricum; Wherein, by weight, gellan gum: sucrose fatty ester: sodium phosphate trimer: natrium citricum=0.8～1.5: 0.5～3: 0.2～0.4: 0.1～0.3.
Stabiliser compositions of the present invention also can comprise one or more in microcrystalline cellulose, carragheen, xanthans, melon glue, Arabic gum, konjac glucomannan, locust bean gum, sodium alginate, converted starch, glycerin monostearate, the stearoyl lactate in composition.
Stabiliser compositions of the present invention can be used for producing the protein beverage series products.Said stabiliser compositions is that the amount of 0.8 ‰ of milk beverage gross weight～1.5 ‰ is added in the said protein beverage series products with the amount of gellan gum wherein preferably.Albumen described herein can be animal protein, and for example milk also can be vegetable protein, for example soymilk powder.
The viscosity of so producing the protein beverage series products that obtains can be 5～16 centipoises, and this k value uses No. 0 rotor of Brookfield LVDV-III type to record for 25 ℃ at 30rpm and room temperature.
The pH value of this protein beverage series products can be 6.6～7.0.
The present invention also provides a kind of protein beverage series products, and said protein beverage series products comprises above-mentioned stabiliser compositions.
In this protein beverage series products, by weight, the content of the gellan gum in the said stabiliser compositions in this protein beverage series products is preferably 0.8 ‰～1.5 ‰.
Protein beverage series products of the present invention owing to contain stabiliser compositions of the present invention, and can store more than 9 months at normal temperatures and has good stable property.
Description of drawings
The particle size distribution figure of Fig. 1～Fig. 3 for utilizing laser diffraction granularity analyzer (MASTERSIZER 2000) that particle diameter in the milk beverage milk liquid of embodiment 1～embodiment 3 is analyzed;
The particle size distribution figure of Fig. 4～Fig. 6 for particle diameter in the milk beverage milk liquid of Comparative Examples 1～Comparative Examples 3 is analyzed.
The specific embodiment
In the protein beverage series products of the present invention, to the selecting for use the explanation of stabilizing agent, the sugar that other components in the protein beverage series products prescription for example possibly need, essence etc. can carry out according to the routine operation in affiliated field except that above-mentioned; Said protein beverage series products also allows to contain in its feed liquid food grain that certain providing chew mouthfeel for example fruit material, vegetables particle etc.The all commercially available acquisition of used each raw material among the present invention, each material performance index meets the correlated quality standard-required.The production technology of protein beverage series products of the present invention also is a liquid protein beverage series products production technology conventional in the affiliated field.The packing that protein beverage series products of the present invention adopted also is common packaged form in the affiliated field.
The used production technology of following examples is conventional dairy products production technology; For example; Technological process can be following: (85 ℃ ± 5 ℃/15s of former milk check → milk collections (1 ℃～8 ℃) → storage → clean breast (removing the mechanical admixture in the former milk) → pasteurize; Be cooled to 1 ℃～8 ℃ after the sterilization) → (will prepare burden milk and/or water are heated to 75 ℃ ± 5 ℃ to degreasing → batching, add auxiliary materials such as stabilizing agent, sugar, adopt the change material equipment with mixing, dispersion, shear effect; Make feed liquid become homogeneous mixture; And carry out homogeneous (homogenization pressure 150～250bar) is cooled to below 10 ℃ then, adds mixing and constant volumes such as surplus milk, water, essence) → UHTS (137 ℃～139 ℃/4s) → sterile filling (≤25 ℃).
Obtain the composite protein beverage product of embodiment after the can.Product after the can dispatch from the factory after the insulation experiment is qualified.
Embodiment
The milk beverage prescription of present embodiment is (in one ton of product):
Wherein, used stabilizing agent by gellan gum, sucrose fatty ester, sodium phosphate trimer, natrium citricum according to 1.3: 1.5: 0.3: 0.2 weight ratio is formed.Used each material performance index meets the correlated quality standard-required.
Obtain peanut flavor composite protein beverage product according to above-mentioned explained hereafter.
The peanut flavor composite protein beverage product feature of present embodiment is: fat content is about 1.2%; Protein content is about 1.0%, and the product viscosity is about 5.73～7.21 centipoises (No. 0 rotor of Brookfield LVDV-III type, 30rpm; 25 ℃ of room temperatures), the pH value is about 6.7.This product smooth mouth feel when drinking is smooth and easy, and the good along the peanut fragrance release simultaneously of sliding mouthfeel of milk arranged.
The milk beverage prescription of present embodiment is (in one ton of product):
Wherein, used stabilizing agent by gellan gum, sucrose fatty ester, sodium phosphate trimer, natrium citricum, sodium carboxymethylcellulose according to 1.5: 3: 0.4: 0.1: 0.1 weight ratio is formed.Used each material performance index meets the correlated quality standard-required.
Obtain sesame flavor composite protein beverage product according to above-mentioned explained hereafter.
The sesame flavor composite protein beverage product feature of present embodiment is: fat content is about 1.4%; Protein content is about 1.2%, and the product viscosity is about 5.54～7.51 centipoises (No. 0 rotor of Brookfield LVDV-III type, 30rpm; 25 ℃ of room temperatures), the pH value is about 6.7.This product smooth mouth feel when drinking is salubrious, and the good along the sesame local flavor release simultaneously of sliding mouthfeel of milk arranged.
The milk beverage prescription of present embodiment is (in one ton of product):
Wherein, used stabilizing agent by gellan gum, sucrose fatty ester, sodium phosphate trimer, natrium citricum, microcrystalline cellulose according to 0.8: 0.5: 0.2: 0.3: 1 weight ratio is formed.Used each material performance index meets the correlated quality standard-required.
Obtain corn flavor composite protein beverage product according to above-mentioned explained hereafter.
The corn flavor composite protein beverage product feature of present embodiment is: fat content is about 0.6%; Protein content is about 1.0%, and the product viscosity is about 13.59～16.70 centipoises (No. 0 rotor of Brookfield LVDV-III type, 30rpm; 25 ℃ of room temperatures), the pH value is about 6.7.This product smooth mouth feel when drinking is salubrious, and the good along the corn flavor release simultaneously of sliding mouthfeel of milk arranged.
Comparative Examples 1, peanut flavor composite protein beverage (commercially available composite protein beverage stabilizing agent)
The composite protein beverage prescription of this Comparative Examples is (in one ton of product):
The production technology of the peanut flavor composite protein beverage of this Comparative Examples is with embodiment 1; The peanut flavor composite protein beverage product feature of Comparative Examples 1 is: fat content is about 1.2%; Protein content is about 1.0%, and the product viscosity is about 5.73～7.21 centipoises (No. 0 rotor of Brookfield LVDV-III type, 30rpm; 25 ℃ of room temperatures), the pH value is about 6.7.This product smooth mouth feel when drinking has the good along the peanut fragrance release simultaneously of sliding mouthfeel of milk.
Comparative Examples 2, the sesame neutral milk beverage of distinguishing the flavor of
The milk beverage prescription of present embodiment is (in one ton of product):
Wherein, used stabilizing agent by gellan gum, sucrose fatty ester, sodium phosphate trimer, natrium citricum, sodium carboxymethylcellulose according to 1.5: 3: 0.8: 0.1: 0.1 weight ratio is formed.Used each material performance index meets the correlated quality standard-required.Used production technology is above-mentioned conventional dairy products production technology.
The sesame flavor composite protein beverage product feature of this Comparative Examples is: fat content is about 1.4%; Protein content is about 1.2%, and the product viscosity is about 5.54～7.51 centipoises (No. 0 rotor of Brookfield LVDV-III type, 30rpm; 25 ℃ of room temperatures), the pH value is about 6.7.This product mouthfeel when drinking is puckery partially, and sesame fragrance and milk fragrance mouthfeel be nature not.
Comparative Examples 3, corn flavor composite protein beverage
The milk beverage prescription of present embodiment is (in one ton of product):
Wherein, used stabilizing agent by gellan gum, sucrose fatty ester, sodium phosphate trimer, microcrystalline cellulose according to 0.8: 0.5: 0.2: 1 weight ratio is formed.Used each material performance index meets the correlated quality standard-required.Used production technology is above-mentioned conventional dairy products production technology.
The corn flavor composite protein beverage product feature of this Comparative Examples is: fat content is about 0.6%; Protein content is about 1.0%, and the product viscosity is about 13.59～16.70 centipoises (No. 0 rotor of Brookfield LVDV-III type, 60rpm; 25 ℃ of room temperatures), the pH value is about 6.7.This product smooth mouth feel when drinking has the good along the milk release simultaneously of sliding mouthfeel of milk.
Product mouthfeel and local flavor are tasted experiment
Get the outturn sample of embodiment 1～3 and Comparative Examples 1～3, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity); Respectively the protein beverage series products of embodiment 1～3 and the protein beverage series products of Comparative Examples 1～3 are tasted (taste sample and be the fresh sample that production obtains in the week); Adopt blank scoring mechanism; Every full marks 20 minutes, the mark height is then represented effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table 1:
Table 1 product mouthfeel and local flavor are tasted experimental result
| |
|
|
Comparative Examples 1 | Comparative Examples 2 | Comparative Examples 3 | |
| The mouthfeel plumpness | 16 minutes | 17 minutes | 16 minutes | 17 minutes | 11 minutes | 16 minutes |
| Local flavor | 18 minutes | 18 minutes | 17 minutes | 18 |
10 minutes | 17 minutes |
| Nutrition | 13 minutes | 14 minutes | 13 |
12 minutes | 13 minutes | 13 minutes |
| Like | 178 people | 173 people | 174 people | 179 people | 57 people | 173 people |
| Generally | 21 people | 25 people | 24 people | 19 people | 65 people | 26 people |
| Dislike | 1 |
2 |
2 |
2 people | 78 |
1 people |
Can find out from this experimental result, all in all, the product of embodiments of the invention on nutrition and the taste with market on the basic indifference of product of the same type sold, receive liking of most consumers.
The product stability test experiments
Protein beverage series products with embodiment 1～3 and Comparative Examples 1～3 is that specimen leaves standstill observation under normal temperature (about 18～25 ℃) placement or 37 ℃ of baking ovens (36～38 ℃) condition, through fat floating amount and precipitation capacity to product the stability of product is analyzed.
In addition, the protein beverage series products to embodiment 1～3 and Comparative Examples 1～3 carries out following stability test experiment.
(1) centrifugal breaking test detection method: with the product use EBA21 type centrifuge of embodiment 1～3 with Comparative Examples 1～3, the 10ml centrifuge tube carries out 4000 and changes 30 minutes centrefuge experiment.
If centrifugal product layering or centrifuge tube precipitation capacity occur greater than 2ml, then description effect is undesirable, and stability is bad; Otherwise then preliminary identification has good stability, and waits until long-time stability and observes.
The method of (2) granularmetric analysis method is: use MASTERSIZER 2000 laser diffraction granularity analyzers to analyze the product of embodiment 1～3 and Comparative Examples 1～3, select that the particle refractive index is 1.35, granule absorbance is that 0 program is measured.
If bulky grain is many in the milk liquid, description effect is undesirable, and stability is bad; Otherwise then preliminary identification has good stability, and waits until long-time stability and observes.
(3) the visual observations method is: the product sterile filling in the trial jar, leaves standstill placement in 250ml Germany SCHOTT DURAN glass.Under static condition, see through integral body and local state in the vial visual observations product, mainly pay attention to the following aspects of product: whether structural state has layering; Whether liquid level has the bleed phenomenon; Whether gel and caking phenomenon are arranged in the product.
(4) the fat floating detection method is: the product sterile filling leaves standstill placement in the colorimetric cylinder of 100ml.Under static condition, use precision to measure the white fat deposit thickness in milk liquid surface as the ruler of 0.5mm across the vial wall, sight is looked squarely during reading.
Concrete experimental result is following:
Centrifugal product in the centrifugal breaking test detection method (centrifugal sample is to produce the fresh sample that obtains in the week) experimental result is recorded in following table 2:
The centrifugal breaking test testing result of table 2
The result who uses MASTERSIZER 2000 laser diffraction granularity analyzers that product feed liquid (analytic sample is to produce the fresh sample that obtains in the week) is analyzed sees also Fig. 1～Fig. 6; Wherein, Fig. 1～Fig. 3 is the particle size distribution figure that utilizes the laser diffraction granularity analyzer that particle diameter in the milk beverage milk liquid of embodiment 1～embodiment 3 is analyzed; The particle size distribution figure of Fig. 4～Fig. 6 for particle diameter in the milk beverage milk liquid of Comparative Examples 1～Comparative Examples 3 is analyzed.
Observed result such as following table 3 and 4 under the normal temperature that long-time stability is observed:
The room temperature long-time stability observed result of table 3 embodiment 1～3 (18～25 ℃, 240 days)
The room temperature long-time stability observed result of table 4 Comparative Examples 1～3 (18～25 ℃, 240 days)
The result of 37 ℃ of following long-time stability observations is shown in following table 5 and 6:
37 ℃ of following long-time stability observed results (36～38 ℃, 60 days) of table 5 embodiment 1～3
37 ℃ of following long-time stability observed results (36～38 ℃, 60 days) of table 6 Comparative Examples 1～3
Investigating the result from above stability experiment can find out: utilize the prepared milk beverage of stabilizing agent of the present invention (embodiment 1～embodiment 3) product structural state after the normal temperature preservation was placed 2 months in 8 months and 37 ℃ even; Have only a spot of fat floating phenomenon and slight deposition; Compare with commercially available similar milk beverage (Comparative Examples 1); Milk beverage stability of the present invention is better, and shelf life is longer.
As stated, the invention provides a kind of stabiliser compositions, it comprises gellan gum, sucrose fatty ester, sodium phosphate trimer and the natrium citricum of special ratios.Through it is used stabilizing agent as protein beverage, make the stability of protein beverage and shelf-life obtain significant improvement.
Claims (8)
1. stabiliser compositions; This stabiliser compositions comprises: gellan gum, sucrose fatty ester, sodium phosphate trimer and natrium citricum; Wherein, by weight, gellan gum: sucrose fatty ester: sodium phosphate trimer: natrium citricum=0.8～1.5: 0.5～3: 0.2～0.4: 0.1～0.3.
2. stabiliser compositions as claimed in claim 1, said stabiliser compositions also comprise one or more in microcrystalline cellulose, carragheen, xanthans, melon glue, Arabic gum, konjac glucomannan, locust bean gum, sodium alginate, converted starch, glycerin monostearate, the stearoyl lactate in composition.
3. the application of the described stabiliser compositions of claim 1 in producing the protein beverage series products.
4. application as claimed in claim 3, wherein, said stabiliser compositions is to be that 0.8 ‰～1.5 ‰ amount of protein beverage series products gross weight is added in the said protein beverage series products with the amount of gellan gum wherein.
5. like claim 3 or 4 described application, wherein, the viscosity of said protein beverage series products is 5～16 centipoises, and this k value uses No. 0 rotor of Brookfield LVDV-III type to record for 25 ℃ at 30rpm and room temperature.
6. like claim 3 or 4 described application, wherein, the pH value of said protein beverage series products is 6.6～7.0.
7. protein beverage series products, said protein beverage series products comprises claim 1 or 2 described stabiliser compositions.
8. protein beverage series products as claimed in claim 7, wherein, by weight, the content of the gellan gum in the said stabiliser compositions in this protein beverage series products is 0.8 ‰～1.5 ‰.
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| 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 |
| CN104187228A (en) * | 2014-08-18 | 2014-12-10 | 成都希福生物科技有限公司 | Emulsion stabilizer for protein beverage |
| CN104351906A (en) * | 2014-11-28 | 2015-02-18 | 安徽师范大学 | Fruit juice beverage stabilizer |
| CN106306058A (en) * | 2016-08-28 | 2017-01-11 | 焦作市米奇食品饮料有限公司 | Black peanut milk vegetable protein drink and preparing process thereof |
| CN107960464A (en) * | 2016-10-20 | 2018-04-27 | 内蒙古伊利实业集团股份有限公司 | A kind of high protein low fat liquid diary product and preparation method thereof |
| CN110200074A (en) * | 2019-07-15 | 2019-09-06 | 宁夏西麒麟生物科技有限公司 | One kind being applied to flocculated stabilizer of Chinese medicine milk-contained drink suspension and preparation method thereof |
| CN110463770A (en) * | 2019-09-17 | 2019-11-19 | 天津农学院 | It is a kind of for the stabilizer of vegetable protein beverage, application and vegetable protein beverage |
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| 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 |
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| CN104351906A (en) * | 2014-11-28 | 2015-02-18 | 安徽师范大学 | Fruit juice beverage stabilizer |
| CN106306058A (en) * | 2016-08-28 | 2017-01-11 | 焦作市米奇食品饮料有限公司 | Black peanut milk vegetable protein drink and preparing process thereof |
| CN107960464A (en) * | 2016-10-20 | 2018-04-27 | 内蒙古伊利实业集团股份有限公司 | A kind of high protein low fat liquid diary product and preparation method thereof |
| CN110200074A (en) * | 2019-07-15 | 2019-09-06 | 宁夏西麒麟生物科技有限公司 | One kind being applied to flocculated stabilizer of Chinese medicine milk-contained drink suspension and preparation method thereof |
| CN110463770A (en) * | 2019-09-17 | 2019-11-19 | 天津农学院 | It is a kind of for the stabilizer of vegetable protein beverage, application and vegetable protein beverage |
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Application publication date: 20120111 |