CN104430901A - Compound emulsion stabilizer and application and use thereof - Google Patents
Compound emulsion stabilizer and application and use thereof Download PDFInfo
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- CN104430901A CN104430901A CN201410804043.5A CN201410804043A CN104430901A CN 104430901 A CN104430901 A CN 104430901A CN 201410804043 A CN201410804043 A CN 201410804043A CN 104430901 A CN104430901 A CN 104430901A
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Abstract
The invention discloses a compound emulsion stabilizer which is applied to liquid dairy products, particularly to liquid dairy products added with acidic materials, so that not only can the continuous production time of the liquid dairy products be prolonged and the loss of enterprise be reduced, but also the time that the product has the problems of fat floating, protein and fiber sinking, precipitation and separation, gelation and the like can be prolonged, the shelf life of the product is prolonged, and the stability of the liquid dairy products in the shelf life is effectively guaranteed. The compound emulsion stabilizer comprises the following components in parts by weight: 5-20 parts of fatty acid monoglyceride and fatty acid diglyceride, 1-10 parts of sucrose fatty acid ester, 1-10 parts of composite phosphate and 1-3 parts of carrageenan.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of compound emulsion stabilizer and the application in the liquid dairy products being primary raw material with sweet milk or milk powder thereof and usage.
Background technology
Milk is nutritious, easily digests and assimilates, and instant, be that with milk, comprise sweet milk or milk powder, the liquid diary product for primary raw material has become the important component part of people's diet closest to perfect wholefood.Milk beverage mostly in the market is protein content 1.5-3.0g/100g, is packaged as master with aseptic bag, and normal temperature transports, stores, sells, and the shelf-life reaches the product of 6 months.There is original flavor function breast, have the flavored milk adding the nutritional labelings such as fruit juice, pulp, grain dust, product multiple tastes, very popular.
Can serve problem to product stability band add the material such as fruit juice, pulp in cow's milk after, such as easily there is the wild effect such as layering, precipitation in product in shelf life, affects the normal edible of product, simultaneously in process of manufacture, original balance between salt component to be destroyed in cow's milk owing to adding the acidic materials (pH value is below 5) such as fruit juice, and along with the continuous thermal denaturation of lactalbumin, in cow's milk, caseic colloid property is changed, its surface potential and particle diameter increase, brightness reduces, browning degree is aggravated, the aquation of casein colloid reduces, cow's milk protein heat endurance is finally caused to be deteriorated, easily in heat exchange manifold, block is gathered into during heating, formation milk dirt, inner tube of heat exchanger road is caused to block, affect heat exchange efficiency, also can cause time serious stopping production, huge economic loss is caused to enterprise.Therefore, the heat endurance improving milk protein is most important to guarantee continuous production.
Chinese patent CN102972669 discloses a kind of composite food additive, its composition comprises: lambda-carrageenan 1-5 part, locust bean gum 3-9 part, Arabic gum 4-10 part, molecular clock type monoglyceride 5-15 part, sucrose ester 10-18 part, this composite food additive mainly improves the sensory trait of dairy products, make the mouthfeel of the reconstituted milk containing this composite food additive, density and true cow's milk close, but the stability of this additive to dairy products does not have improvement result.
Therefore, a kind of stabilizing agent that can be applicable to current liquid dairy products is provided to be problem demanding prompt solution.
Summary of the invention
The object of this invention is to provide and be a kind ofly applicable at present with the compound emulsion stabilizer of sweet milk or the milk powder liquid dairy products that is primary raw material, this stabilizing agent effectively can improve the heat endurance of liquid diary product, extend the liquid diary product quantity-produced time, extend the shelf life of product.
In order to realize object of the present invention, inventor provide following technical scheme.
A kind of compound emulsion stabilizer, its weight portion composition comprises: single diglycerine fatty acid ester 5-20 part, sucrose fatty ester 1-10 part, composite phosphate 1-10 part, carragheen 1-3 part.
Above-mentioned compound emulsion stabilizer, its weight portion composition comprises: single diglycerine fatty acid ester 6 parts, sucrose fatty ester 3 parts, composite phosphate 6 parts, carragheen 2 parts.
Above-mentioned compound emulsion stabilizer, in described single diglycerine fatty acid ester, monoester content is 40-50%.Monoester content, higher than 50%, easily causes foam too much to affect filling and later stage oil slick control in production process; Monoester content is lower than 40%, and in homogenizing process, monoesters can not carry out emulsification with fat fully and is combined, and the later stage easily occurs that fat aggregation increases phenomenon.The administration measure of monoester content product when 40-50% and later stage oil slick control comparatively good.
Above-mentioned compound emulsion stabilizer, the HLB value of described sucrose fatty ester is 11-15.
Above-mentioned compound emulsion stabilizer, described composite phosphate be selected from natrium citricum, sodium phosphate trimer, calgon, sodium hydrogen phosphate, sodium pyrophosphate two or more.
Above-mentioned compound emulsion stabilizer, the model of described carragheen is κ type.
Above-mentioned compound emulsion stabilizer, the weight portion of described composite phosphate consists of: sodium phosphate trimer 3 parts, sodium hydrogen phosphate 2 parts, natrium citricum 1 part.
Above-mentioned compound emulsion stabilizer, also comprise in microcrystalline cellulose, sodium alginate, guar gum, locust bean gum, sodium carboxymethylcellulose, Arabic gum one or more, addition is 0.5-5 weight portion.
Compound emulsion stabilizer of the present invention can be applied to in sweet milk or the milk powder liquid dairy products that is raw material, during use, adds compound emulsion thickener 2-3.5g in every 1kg liquid diary product.
The using method of compound emulsion stabilizer of the present invention, comprises following operating procedure:
A. each raw material is taken according to formula rate, in formula, the percentage by weight of each raw material is: milk powder 6-12.5% or fresh milk 50-85%, white granulated sugar 4-9%, pulp 0.3-3%, compound emulsion stabilizer 0.2-0.35%, surplus is water, and described pulp comprises banana pulp, mango pulp, strawberry slurry, red date slurry;
B. by pH value lower than 6.0 pulp material to add sodium acid carbonate adjust ph be 6.8-7.2, for subsequent use;
C. take fresh milk as raw material, after compound emulsion stabilizer is mixed with white granulated sugar, pour in the fresh milk of 75-85 DEG C of 40-80%, add the pulp material that step b obtains subsequently, stir and shear 15min, obtain shearing liquid, for subsequent use; Take milk powder as raw material, after compound emulsion stabilizer is mixed with white granulated sugar, milk powder, pour in the water of 75-85 DEG C of 40-80%, add the fruit juice material that step b obtains subsequently, stir and shear 15min, obtain shearing liquid, for subsequent use;
D. the shearing liquid obtained by step c is cooled to 5-10 DEG C, mixes with remaining sweet milk or water, and add water constant volume, obtains feed liquid after constant volume;
E. the feed liquid after constant volume steps d obtained is warming up to 60-65 DEG C, and 18-20Mpa homogeneous one time, obtains homogenizing fluid;
F. the homogenizing fluid obtained by step e is sterilizing 4-6s under 137-139 DEG C of condition, carries out sterile filling after being cooled to 25-37 DEG C subsequently.
Compound emulsion stabilizer of the present invention, can be used for sweet milk or milk powder, especially cow's milk or milk powder, in the liquid diary product of raw material, significantly improves the stability of dairy products.For protein content be 1.5-3.0g/100g, ultra high temperature short time sterilization liquid diary product especially applicable, be preferably applicable to the neutral liquid dairy products that pH value is 6.5-7.2, be more preferably applicable to the neutral liquid dairy products that pH value is 6.8.
In compound emulsion stabilizer of the present invention, the construction unit of κ-type carragheen is β-(1 → 3)-D-galactolipin-4-sulfate and α-(1 → 4)-3,6-inner ether-D-galactolipin, κ-type carragheen can react with casein and form casein micelles, prevent albumen aggregate and precipitate in heating process, and lipochondrion floats, ensure that the stable homogeneous state of system, be combined with casein simultaneously and form three-dimensional net structure, prevent protein aggregation phenomenon, improve the heat endurance of dairy products.In several models of carragheen, the ability of ι type carragheen stabilize casein micella is lower than κ type carragheen, and λ type carragheen can not form gel structure with albumen, can only provide certain viscosity.κ type carragheen can be assembled by the more effective albumen high temperature that prevents than other model carragheen or other colloid, improves milk heat endurance.
Emulsifying agent can expand to rapidly fat-serum interface in homogenizing process, rapidly the fat globule peeled off is surrounded, form complete interfacial film and reduce its agglomeration, but, the interfacial film formed easily departs from fat globule surface under the External Force Acting such as heat energy, mechanical external force, cause lipochondrion to reassemble and cause it to float, therefore, single emulsifier is difficult to the stablizing effect realizing good butter oil.Single diglycerine fatty acid selected by the present invention and sucrose fatty ester use under certain proportion, effectively can carry out emulsification to lipochondrion, and be dispersed in system, prevent fat aggregation, floating after homogenization.
Phosphate cushions conditioning agent as pH and is used for ultra high temperature short time sterilization (UHT) liquid diary product with chelating agent, and it act as: buffering and pH stabilization; Be: disperse groceries is prepared burden, stable emulsion system strengthen casein Bound moisture ability with the interaction of protein, effectively prevent protein, Fat and moisture from; Chelated polyvalent metal ion, makes in heating process and in storage process, protein coagulation deposited phenomenon greatly reduces, thus improves heat endurance and the bin stability of milk products, and effectively can delay the generation of lactose condensation phenomenon.
Such as buffered sodium citrate effect can alleviate the decrease speed of pH in heating process; protect the combination of casein micelles and calcium ion; prevent casein from becoming free state and flocculating; improve the heat endurance of emulsion, there is the effect of chelated metal ions, mainly calcium ion simultaneously; thus decrease the chance that the albumen micella of calcium ion sensitivity is contacted with calcium ion; prevent albumen and calcium ion generation aggregate and precipitate, improve the buffer capacity of emulsion, improve the heat endurance of emulsion.
Inventor is on the basis of character and effect considering above-mentioned substance, specific ratio is selected to obtain compound emulsion stabilizer of the present invention, the heat endurance of lactoprotein in 1.5-3.0 liquid diary product can be improved, the continuous seepage time can be made to extend to 11.5h by 6h, significantly lower the economic loss of enterprise; Can prevent product from shelf life, occurring the problems such as the sinking of fat floating, protein and fiber, precipitated and separated, gel simultaneously, obviously extend the shelf life of liquid diary product.
Detailed description of the invention
Below in conjunction with specific embodiment, content of the present invention is further described in detail.
In embodiment, the experimental technique of unreceipted actual conditions, all conveniently operating condition is carried out.
Pulp used is fruit inspissated juice, is commercially available prod.
Embodiment 1-8
Table 1 gives the embodiment 1-8 composition of compound emulsion stabilizer used, and gives the application of described compound emulsion stabilizer in production liquid diary product, and operating process is identical.
Table 1
Fill a prescription by table 1, mix after taking each component respectively, obtain compound emulsion stabilizer of the present invention.
Protein content is the preparation of the banana milk of 2.3g/100g:
1. fresh milk 800kg is taken respectively, white granulated sugar 40kg, banana pulp 10kg;
2. in banana pulp, add sodium acid carbonate adjust ph is 6.8-7.2;
3. mixed with white granulated sugar by compound emulsion stabilizer, pour into and be heated in the fresh milk 400kg of 75-85 DEG C, high-speed stirred shears 15min, obtains shearing liquid;
4. shearing liquid is cooled to 5-10 DEG C, pumps in constant volume tank and mix with remaining fresh milk, add water and be settled to 1000L;
5. the feed liquid after constant volume is warming up to 60-65 DEG C, 18-20Mpa homogeneous one time, obtains homogenizing fluid;
6. homogenizing fluid is carried out ultra high temperature short time sterilization, 137-139 DEG C, 4-6s, carry out sterile filling after being cooled to 25-37 DEG C, namely obtains liquid diary product capable of direct drinking.
Comparative example
Inventor adopts conventional compound emulsion stabilizer at present producing the application in liquid diary product, and stabilizing agent composition is in table 2, and concrete operations are with embodiment 1-8.
Table 2
| Comparative example | Gellan gum (kg) | Xanthans (kg) | Single bi-tristearin (kg) |
| Comparative example | 3 | 2 | 15, monoester content is 90% |
For the product that embodiment 1-8 and comparative example prepare, inventors performed shelf life and observe.
According to long-term observation data corresponding relation, place with 4 DEG C and 40 DEG C and within 1 day * 6, represent that shelf life number of days placed by normal temperature sample, within every 5 days, observe once, under 40 DEG C or 4 DEG C of arbitrary conditions there is more than 10mm obviously oil slick in product, and topple over oil slick and do not disperse, or more than 5mm albumen precipitation is assembled, or occur that overall layering, flocculation, gel terminated as the observation period.The results are shown in Table 3.
Table 3 gives embodiment 1-8 and comparative example product quantity-produced time in process of production simultaneously.
Table 3
| Embodiment | Continuous seepage time (h) | Shelf life (my god) |
| Embodiment 1 | 11.5 | 240 |
| Embodiment 2 | 8 | 168 |
| Embodiment 3 | 8.5 | 186 |
| Embodiment 4 | 9.5 | 228 |
| Embodiment 5 | 10 | 246 |
| Embodiment 6 | 8.6 | 198 |
| Embodiment 7 | 8 | 186 |
| Embodiment 8 | 8.5 | 198 |
| Comparative example | 5.5 | 120 |
As can be seen from Table 3, compound emulsion thickener of the present invention in for the production of the liquid dairy products that is raw material with sweet milk or milk powder after, can obviously extend the quantity-produced time, and fat aggregation floats can effectively to prevent product from occurring, the problems such as protein aggregation precipitation, layering, flocculation gel, the shelf life of significant prolongation product.
Claims (10)
1. a compound emulsion stabilizer, is characterized in that, weight portion composition comprises: single diglycerine fatty acid ester 5-20 part, sucrose fatty ester 1-10 part, composite phosphate 1-10 part, carragheen 1-3 part.
2. a kind of compound emulsion stabilizer according to claim 1, is characterized in that, weight portion composition comprises: single diglycerine fatty acid ester 6 parts, sucrose fatty ester 3 parts, composite phosphate 6 parts, carragheen 2 parts.
3. a kind of compound emulsion stabilizer according to claim 1 and 2, is characterized in that, in described single diglycerine fatty acid ester, monoester content is 40-50%.
4. a kind of compound emulsion stabilizer according to claim 1 and 2, is characterized in that, the HLB value of described sucrose fatty ester is 11-15.
5. a kind of compound emulsion stabilizer according to claim 1 and 2, is characterized in that, described composite phosphate be selected from natrium citricum, sodium phosphate trimer, calgon, sodium hydrogen phosphate, sodium pyrophosphate two or more.
6. a kind of compound emulsion stabilizer according to claim 1 and 2, is characterized in that, the model of described carragheen is κ type.
7. a kind of compound emulsion stabilizer according to claim 1 and 2, is characterized in that, the weight portion of described composite phosphate consists of: sodium phosphate trimer 3 parts, sodium hydrogen phosphate 2 parts, natrium citricum 1 part.
8. a kind of compound emulsion stabilizer according to claim 1 and 2, it is characterized in that, also comprise in microcrystalline cellulose, sodium alginate, guar gum, locust bean gum, sodium carboxymethylcellulose, Arabic gum one or more, addition is 0.5-5 weight portion.
9. the application of a kind of compound emulsion stabilizer as claimed in claim 1 in the liquid dairy products being raw material with sweet milk or milk powder, adds compound emulsion thickener 2-3.5g in every 1kg liquid diary product.
10. the using method of a kind of compound emulsion stabilizer as claimed in claim 1, is characterized in that, comprises following operating procedure:
A. each raw material is taken according to formula rate, in formula, the percentage by weight of each raw material is: milk powder 6-12.5% or fresh milk 50-85%, white granulated sugar 4-9%, pulp 0.3-3%, compound emulsion stabilizer 0.2-0.35%, surplus is water, and described pulp comprises banana pulp, mango pulp, strawberry slurry, red date slurry;
B. by pH value lower than 6.0 pulp to add sodium acid carbonate adjust ph be 6.8-7.2, for subsequent use;
C. take fresh milk as raw material, after compound emulsion stabilizer is mixed with white granulated sugar, pour in the fresh milk of 75-85 DEG C of 40-80%, add the pulp material that step b obtains subsequently, stir and shear 15min, obtain shearing liquid, for subsequent use; Take milk powder as raw material, after compound emulsion stabilizer is mixed with white granulated sugar, milk powder, pour in the water of 75-85 DEG C of 40-80%, add the pulp material that step b obtains subsequently, stir and shear 15min, obtain shearing liquid, for subsequent use;
D. the shearing liquid obtained by step c is cooled to 5-10 DEG C, mixes with remaining sweet milk or water, and add water constant volume, obtains feed liquid after constant volume;
E. the feed liquid after constant volume steps d obtained is warming up to 60-65 DEG C, and 18-20Mpa homogeneous one time, obtains homogenizing fluid;
F. the homogenizing fluid obtained by step e is sterilizing 4-6s under 137-139 DEG C of condition, carries out sterile filling after being cooled to 25-37 DEG C subsequently.
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Cited By (9)
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| CN105558034A (en) * | 2015-12-18 | 2016-05-11 | 石家庄市兄弟伊兰食品配料有限公司 | High-protein low-fat milk and production method thereof |
| 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 |
| CN106754158A (en) * | 2016-11-09 | 2017-05-31 | 石家庄市兄弟伊兰食品配料有限公司 | Rum fruit juice milk drink and preparation method thereof |
| CN107969498A (en) * | 2016-10-25 | 2018-05-01 | 内蒙古伊利实业集团股份有限公司 | A kind of yoghourt stabilizer and Yoghourt and preparation method thereof |
| CN107981258A (en) * | 2017-11-24 | 2018-05-04 | 舟山市福瑞达食品有限公司 | A kind of processing method of red squid conditioning food |
| CN108887661A (en) * | 2018-06-14 | 2018-11-27 | 江苏昊特食品科技有限公司 | A kind of emulsifier and its method for being used to prepare beverage |
| CN110613016A (en) * | 2019-10-18 | 2019-12-27 | 汕尾市维明生物科技股份有限公司 | Agar oligosaccharide-containing composite stabilizer and method for preparing acidic milk beverage by using agar oligosaccharide-containing composite stabilizer |
| CN115005308A (en) * | 2022-05-30 | 2022-09-06 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener for normal-temperature oat coffee and preparation and use methods thereof |
| CN116406785A (en) * | 2021-12-31 | 2023-07-11 | 广州白云山汉方现代药业有限公司 | Stabilization system applied to formula food emulsion with special medical application |
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| CN107969498A (en) * | 2016-10-25 | 2018-05-01 | 内蒙古伊利实业集团股份有限公司 | A kind of yoghourt stabilizer and Yoghourt and preparation method thereof |
| CN106754158A (en) * | 2016-11-09 | 2017-05-31 | 石家庄市兄弟伊兰食品配料有限公司 | Rum fruit juice milk drink and preparation method thereof |
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| CN107981258B (en) * | 2017-11-24 | 2021-04-02 | 舟山市福瑞达食品有限公司 | Processing method of red squid prepared food |
| CN108887661A (en) * | 2018-06-14 | 2018-11-27 | 江苏昊特食品科技有限公司 | A kind of emulsifier and its method for being used to prepare beverage |
| CN110613016A (en) * | 2019-10-18 | 2019-12-27 | 汕尾市维明生物科技股份有限公司 | Agar oligosaccharide-containing composite stabilizer and method for preparing acidic milk beverage by using agar oligosaccharide-containing composite stabilizer |
| CN116406785A (en) * | 2021-12-31 | 2023-07-11 | 广州白云山汉方现代药业有限公司 | Stabilization system applied to formula food emulsion with special medical application |
| CN115005308A (en) * | 2022-05-30 | 2022-09-06 | 必优食品科技(江苏)有限公司 | Compound emulsifying thickener for normal-temperature oat coffee and preparation and use methods thereof |
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| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 050800 Hebei city of Shijiazhuang province Zhengding County Kunpeng Road No. 1 Patentee after: Hebei brothers Ilong food Polytron Technologies Inc Address before: 050800 Zhengding County, Hebei Province, north of the village is now the village of Shijiazhuang Patentee before: Shijiazhuang Brothers Ilong Food Ingredients & Additives Co., Ltd. |