CN103222534A - Emulsion stabilizing agent composition for foodstuff - Google Patents
Emulsion stabilizing agent composition for foodstuff Download PDFInfo
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- CN103222534A CN103222534A CN2013101470283A CN201310147028A CN103222534A CN 103222534 A CN103222534 A CN 103222534A CN 2013101470283 A CN2013101470283 A CN 2013101470283A CN 201310147028 A CN201310147028 A CN 201310147028A CN 103222534 A CN103222534 A CN 103222534A
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Abstract
The invention provides an emulsion stabilizing agent composition for foodstuff, which comprises the following raw materials by weight: 5-9 parts of carragheenan, 3-8 parts of guar gum, 1-3 parts of xanthan gum, 2-8 parts of gelatin, 1-2 parts of fumaric acid, 3-5 parts of sodium bicarbonate, 2-6 parts of calcium sulfate, 2-5 parts of fatty acid monoglyceride, 1-3 parts of sucrose ester, 0.5-2 parts of water-soluble lecithin, 1-3 parts of polyoxyethylene dehydrated sorbitan monooleate and 2-5 parts of sorbitan fatty acid ester; the emulsion stabilizing agent composition for foodstuff can be applied to real ice cream production process. The emulsifier and the stabilizing agent is reasonably selected according to the invention, and after scientific complex formulation and cooperative effect, the quality of ice cream production is improved and the cost is reduced.
Description
Technical field
The invention belongs to field of food, particularly relate to the food emulsifying agent field.
Background technology
In icecream production, add the mixed emulsifying stabilizer of high-quality, can improve ice-cream structure effectively,, have crucial meaning improving the quality of product.Emulsifying agent and stabilizing agent commonly used at present mainly contain: mono fatty acid glyceride, sucrose ester, gelatin, xanthans, sodium alginate, carragheen, guar gum etc., any emulsifying agent and stabilizing agent all have its pluses and minuses, all can only satisfy the partial function requirement, single use is difficult to the effect that reaches desirable.
Summary of the invention
In order in producing use, to bring into play emulsifying agent, between the stabilizing agent, and huge synergistic function between emulsion stabilizer and the food system, the invention provides a kind of emulsion stabilizer for food composition, its raw material by following weight portion is formed: carragheen 5-9 part, guar gum 3-8 part, xanthans 1-3 part, gelatin 2-8 part, fumaric acid 1-2 part, sodium acid carbonate 3-5 part, calcium sulfate 2-6 part, mono fatty acid glyceride 2-5 part, sucrose ester 1-3 part, water-soluble lecithin 0.5-2 part, polyoxyethylene sorbitan monooleate 1-3 part, sorbitan fatty acid ester 2-5 part.
Above-mentioned emulsion stabilizer for food composition is by being made up of the raw material of following weight portion: carragheen 6-8 part, guar gum 4-7 part, xanthans 1.5-2.5 part, gelatin 4-6 part, fumaric acid 1.2-1.8 part, sodium acid carbonate 3.5-4.5 part, calcium sulfate 3-5 part, mono fatty acid glyceride 2.5-4 part, sucrose ester 1.5-2.5 part, water-soluble lecithin 1-1.5 part, polyoxyethylene sorbitan monooleate 1.5-3 part, sorbitan fatty acid ester 2.5-4 part.
The present invention also applies to above-mentioned emulsion stabilizer for food composition in the icecream production process.
Choose reasonable emulsifying agent of the present invention and stabilizing agent, composite through science, bring into play their cooperative effect, for ice-cream production improves the quality, reduces cost.
The specific embodiment
Design the emulsion stabilizer composition of different proportionings, adopt white granulated sugar, milk powder, palm oil is a raw material, make ice cream by following technology: pretreatment of raw material → do mix → adds (80 ℃ of water mixed dissolutions (50～60 ℃) → sterilization, 10min) → (60～65 ℃ of homogeneous, 18～20MPa) → cooling (0～4 ℃) → aging (2～4 ℃, 4h) → perfuming → (2～-5 ℃) → filling formation → sclerosis (25～-30 ℃) of congealing → refrigeration (18 ℃), by expansion rate (%), thawing rate (%), viscosity (mpa.s), 4 parameters of institutional framework are estimated selected emulsion stabilizer composition.
Table 1
Table 2
From above experiment as can be seen, after adding the emulsion stabilizer composition, the expansion rate of finished ice cream, anti-melting property are all more satisfactory, and product tissue is fine and smooth, even, and no ice crystal is applicable to ice-cream production.By choose reasonable emulsifying agent and stabilizing agent, composite through science, its synergistic function is not fully exerted, for ice-cream production improves the quality, reduces cost.
Claims (3)
1. emulsion stabilizer for food composition, it is characterized in that, form: carragheen 5-9 part, guar gum 3-8 part, xanthans 1-3 part, gelatin 2-8 part, fumaric acid 1-2 part, sodium acid carbonate 3-5 part, calcium sulfate 2-6 part, mono fatty acid glyceride 2-5 part, sucrose ester 1-3 part, water-soluble lecithin 0.5-2 part, polyoxyethylene sorbitan monooleate 1-3 part, sorbitan fatty acid ester 2-5 part by the raw material of following weight portion.
2. emulsion stabilizer for food composition according to claim 1, it is characterized in that, form: carragheen 6-8 part, guar gum 4-7 part, xanthans 1.5-2.5 part, gelatin 4-6 part, fumaric acid 1.2-1.8 part, sodium acid carbonate 3.5-4.5 part, calcium sulfate 3-5 part, mono fatty acid glyceride 2.5-4 part, sucrose ester 1.5-2.5 part, water-soluble lecithin 1-1.5 part, polyoxyethylene sorbitan monooleate 1.5-3 part, sorbitan fatty acid ester 2.5-4 part by the raw material of following weight portion.
3. the application of emulsion stabilizer for food composition in the icecream production process as claimed in claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101470283A CN103222534A (en) | 2013-04-25 | 2013-04-25 | Emulsion stabilizing agent composition for foodstuff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101470283A CN103222534A (en) | 2013-04-25 | 2013-04-25 | Emulsion stabilizing agent composition for foodstuff |
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| CN103222534A true CN103222534A (en) | 2013-07-31 |
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| CN2013101470283A Pending CN103222534A (en) | 2013-04-25 | 2013-04-25 | Emulsion stabilizing agent composition for foodstuff |
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| CN (1) | CN103222534A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543314A (en) * | 2013-10-12 | 2015-04-29 | 内蒙古伊利实业集团股份有限公司 | Soft ice cream mix stored at normal temperature and preparation method of soft ice cream mix |
| CN104585471A (en) * | 2015-02-05 | 2015-05-06 | 浙江小二黑食品有限公司 | Novel cream ice cream and preparation method thereof |
| CN104664031A (en) * | 2015-02-05 | 2015-06-03 | 浙江小二黑食品有限公司 | Novel ice cream with corn and preparation method thereof |
| CN105433183A (en) * | 2015-11-11 | 2016-03-30 | 济南舜祥医药科技有限公司 | Modifier of peanut milk beverage |
| CN111631242A (en) * | 2020-04-27 | 2020-09-08 | 安徽省皖美食品有限公司 | Anti-cracking quick-frozen shredded cake and preparation process thereof |
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| JP2005151835A (en) * | 2003-11-21 | 2005-06-16 | Sanei Gen Ffi Inc | Frozen confectionery stabilizer and frozen confectionery containing the same |
| CN101507475A (en) * | 2009-03-25 | 2009-08-19 | 北京欧凯米特科技有限公司 | Composite food additive and preparation method thereof |
| JP2011041512A (en) * | 2009-08-21 | 2011-03-03 | Sanei Gen Ffi Inc | Emulsified composition containing modified gum arabic |
| CN102100298A (en) * | 2010-12-21 | 2011-06-22 | 美晨集团股份有限公司 | Emulsifier for improving melting resistance of ice cream and ice cream prepared by utilizing same |
| CN102422969A (en) * | 2011-10-25 | 2012-04-25 | 上海光明奶酪黄油有限公司 | Cheese ice cream and preparation method thereof |
-
2013
- 2013-04-25 CN CN2013101470283A patent/CN103222534A/en active Pending
Patent Citations (5)
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| JP2005151835A (en) * | 2003-11-21 | 2005-06-16 | Sanei Gen Ffi Inc | Frozen confectionery stabilizer and frozen confectionery containing the same |
| CN101507475A (en) * | 2009-03-25 | 2009-08-19 | 北京欧凯米特科技有限公司 | Composite food additive and preparation method thereof |
| JP2011041512A (en) * | 2009-08-21 | 2011-03-03 | Sanei Gen Ffi Inc | Emulsified composition containing modified gum arabic |
| CN102100298A (en) * | 2010-12-21 | 2011-06-22 | 美晨集团股份有限公司 | Emulsifier for improving melting resistance of ice cream and ice cream prepared by utilizing same |
| CN102422969A (en) * | 2011-10-25 | 2012-04-25 | 上海光明奶酪黄油有限公司 | Cheese ice cream and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 周莉: "复合乳化稳定剂在冰淇淋中的应用研究", 《中国优秀博硕士学位论文全文数据库工程科技Ⅰ辑》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543314A (en) * | 2013-10-12 | 2015-04-29 | 内蒙古伊利实业集团股份有限公司 | Soft ice cream mix stored at normal temperature and preparation method of soft ice cream mix |
| CN104543314B (en) * | 2013-10-12 | 2017-07-28 | 内蒙古伊利实业集团股份有限公司 | A kind of soft ice cream size of storage at normal temperature and preparation method thereof |
| CN104585471A (en) * | 2015-02-05 | 2015-05-06 | 浙江小二黑食品有限公司 | Novel cream ice cream and preparation method thereof |
| CN104664031A (en) * | 2015-02-05 | 2015-06-03 | 浙江小二黑食品有限公司 | Novel ice cream with corn and preparation method thereof |
| CN105433183A (en) * | 2015-11-11 | 2016-03-30 | 济南舜祥医药科技有限公司 | Modifier of peanut milk beverage |
| CN111631242A (en) * | 2020-04-27 | 2020-09-08 | 安徽省皖美食品有限公司 | Anti-cracking quick-frozen shredded cake and preparation process thereof |
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Application publication date: 20130731 |