CN104430901B - A kind of compound emulsion stabilizer and its application and usage - Google Patents
A kind of compound emulsion stabilizer and its application and usage Download PDFInfo
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Abstract
The invention discloses a kind of compound emulsion stabilizer, applied in liquid diary product, in the liquid diary product for especially adding acid material, the liquid diary product quantity-produced time can not only be extended, reduce the loss of enterprise, simultaneously can also time of delay product the problems such as there is fat floating, protein and fiber sinkings, precipitated and separated, gel, the stability in liquid diary product shelf life is effectively ensured in the shelf life of extension product.The parts by weight composition of the compound emulsion stabilizer includes：Single 5 20 parts of diglycerine fatty acid ester, 1 10 parts of sucrose fatty ester, 1 10 parts of composite phosphate, 13 parts of carragheen.
Description
Technical field
The invention belongs to technical field of food additives, and in particular to a kind of compound emulsion stabilizer and its with fresh milk or
Milk powder is the application in the liquid dairy products of primary raw material and usage.
Background technology
Milk is nutritious, easily digests and assimilates, and instant, is closest to perfect wholefood, with milk, bag
Fresh milk or milk powder are included, is that the liquid diary product of primary raw material turns into the important component of people's diet.Existing market
On milk beverage be generally protein content 1.5-3.0g/100g, packed with aseptic bag based on, normal temperature is transported, stores, sold,
Long shelf-life was up to the product of 6 months.There is original flavor function breast, have the flavored milk of the nutritional ingredients such as addition fruit juice, pulp, grain dust,
Product multiple tastes, it is very popular.
Some problems can be brought to product stability by being added in cow's milk after the materials such as fruit juice, pulp, such as in shelf life
Easily there are the wild effects such as be layered, precipitate in interior product, and the normal of influence product is eaten；Simultaneously in process of manufacture, by
Original balance between salt component can be destroyed in cow's milk in the addition acidic materials (pH value is below 5) such as fruit juice, and with breast
The colloid property of casein is changed in the continuous thermal denaturation of albumin, cow's milk, its surface potential and particle diameter increase, luminance-reduction,
Browning degree is aggravated, and the aquation of casein colloid reduces, and is ultimately resulted in cow's milk protein heat endurance variation, is easily existed during heating
Heat exchange manifold cohesion integrated package, forms milk dirt, causes inner tube of heat exchanger road to block, influence heat exchange efficiency, can also be led when serious
Cause to stop production, huge economic loss is caused to enterprise.Therefore, improve milk protein heat endurance to guarantee continuous production extremely
Close important.
Chinese patent CN102972669 discloses a kind of composite food additive, and its composition includes：1-5 parts of lambda-carrageenan,
3-9 parts of locust bean gum, 4-10 parts of Arabic gum, 5-15 parts of molecular distillation type monoglyceride, 10-18 parts of sucrose ester, the complex food
Additive mainly improves the sensory trait of dairy products, make the mouthfeel of the reconstituted milk containing the composite food additive, density with
True cow's milk is approached, but the additive does not have improvement result to the stability of dairy products.
Therefore it provides a kind of stabilizer that can be applied to current liquid dairy products is urgent problem to be solved.
The content of the invention
It is applied at present using fresh milk or milk powder as the liquid dairy products of primary raw material it is an object of the invention to provide a kind of
Compound emulsion stabilizer, the stabilizer can effectively improve the heat endurance of liquid diary product, and extension liquid diary product is continuously given birth to
The time of production, extend the shelf life of product.
In order to realize purpose of the present invention, following technical scheme is inventor provided.
A kind of compound emulsion stabilizer, its parts by weight composition includes：Single diglycerine fatty acid ester 5-20 parts, sucrose-fatty
1-10 parts of ester, 1-10 parts of composite phosphate, 1-3 parts of carragheen.
Above-mentioned compound emulsion stabilizer, its parts by weight composition includes：Single 6 parts of diglycerine fatty acid ester, sucrose fatty ester 3
Part, 6 parts of composite phosphate, 2 parts of carragheen.
Monoester content is 40-50% in above-mentioned compound emulsion stabilizer, single diglycerine fatty acid ester.Monoester content is high
Foam is easily caused in 50%, production process excessively influences the control of filling and later stage oil slick；Monoester content is less than 40%, in homogeneous
During monoesters can not sufficiently with fat carry out emulsification be combined, easily there is fat aggregation and increases phenomenon in the later stage.Monoester content exists
The production of product is stable more good with the control of later stage oil slick during 40-50%.
Above-mentioned compound emulsion stabilizer, the HLB value of the sucrose fatty ester is 11-15.
Above-mentioned compound emulsion stabilizer, the composite phosphate be selected from sodium citrate, sodium tripolyphosphate, calgon,
Two or more in disodium hydrogen phosphate, sodium pyrophosphate.
Above-mentioned compound emulsion stabilizer, the model κ types of the carragheen.
Above-mentioned compound emulsion stabilizer, the parts by weight of the composite phosphate, which are constituted, is：3 parts of sodium tripolyphosphate, phosphoric acid hydrogen
2 parts of disodium, 1 part of sodium citrate.
Above-mentioned compound emulsion stabilizer, in addition to microcrystalline cellulose, sodium alginate, guar gum, locust bean gum, carboxymethyl
One or more in sodium cellulosate, Arabic gum, addition is 0.5-5 parts by weight.
During compound emulsion stabilizer of the present invention can be applied to using fresh milk or milk powder as the liquid dairy products of raw material, make
Addition compound emulsion thickener 2-3.5g in used time, every 1kg liquid diary products.
The application method of compound emulsion stabilizer of the present invention, including following operating procedure：
A. the percentage by weight for weighing each raw material in each raw material, formula according to formula rate 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, the pulp
Including banana pulp, mango pulp, strawberry slurry, red jujube pulp；
B. it is 6.8-7.2 that the pulp material by pH value less than 6.0, which adds sodium acid carbonate regulation pH value, standby；
C. using fresh milk as raw material, after compound emulsion stabilizer is well mixed with white granulated sugar, 40-80% 75-85 is poured into
DEG C fresh milk in, be subsequently added the pulp material that step b is obtained, stirring shearing 15min obtains shearing liquid, standby；Using milk powder as
Raw material, after compound emulsion stabilizer is well mixed with white granulated sugar, milk powder, in 75-85 DEG C of water for pouring into 40-80%, then
The fruit juice material that step b is obtained is added, stirring shearing 15min obtains shearing liquid, standby；
D. the shearing liquid that step c is obtained is cooled to 5-10 DEG C, mixed with remaining fresh milk or water, add water constant volume, obtains
Feed liquid after constant volume；
E. the feed liquid after constant volume step d obtained is warming up to 60-65 DEG C, and 18-20Mpa homogeneous one time obtains homogenizing fluid；
F. the obtained homogenizing fluids of step e are sterilized 4-6s under the conditions of 137-139 DEG C, be then cooled to 25-37 DEG C it is laggard
Row sterile filling, you can.
Compound emulsion stabilizer of the present invention, is raw material available for fresh milk or milk powder, especially cow's milk or milk powder
Liquid diary product in, significantly improve the stability of dairy products.It it is 1.5-3.0g/100g, superhigh temperature wink for protein content
When the liquid diary product that sterilizes it is especially suitable, be preferably applied to the neutral liquid dairy products that pH value is 6.5-7.2, be more preferably applicable
In 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- galactolipins -4-
Sulfate and α-(1 → 4) -3,6- inner ether-D- galactolipins, κ-type carragheen can react to form casein micelles with casein,
Prevent albumen aggregate and precipitate in heating process, and lipochondrion from floating, it is ensured that the stable homogeneous state of system, while with
Casein combines to form three-dimensional net structure, prevents albumen clustering phenomena, improves the heat endurance of dairy products.In the several of carragheen
Plant in model, the ability of the stable casein micelles of ι types carragheen is less than κ type carragheens, and λ types carragheen can not form solidifying with albumen
Plastic structure, can only provide certain viscosity.κ types carragheen can more effectively prevent egg than other model carragheens or other colloids
Bai Gaowen assembles, and improves milk heat endurance.
Emulsifying agent can be rapidly spread to fat-serum interface in homogenizing process, rapidly surround the fat globule of stripping,
Form complete interfacial film and reduce its agglomeration, still, the interfacial film of formation is under the effect of the external force such as heat energy, mechanical external force
Fat globule surface is easily separated from, causes lipochondrion to reassemble and causes it to float, therefore, single emulsifier is difficult to realize good
The stablizing effect of good butter oil.Single diglycerine fatty acid and sucrose fatty ester selected by the present invention make under certain proportion
With, effectively lipochondrion can be emulsified, and be dispersed in system after homogenization, prevent fat aggregation, on
It is floating.
Phosphate buffers conditioning agent as pH and is used for ultra high temperature short time sterilization (UHT) liquid diary product with chelating agent, its
It act as：Buffering and pH stabilizations；Interaction with protein is：Disperse groceries dispensing, stable emulsion system strengthens junket
Protein binding outlet capacity, effectively prevents protein, fat and water separation；Chelated polyvalent metal ion so that in heating process
Greatly reduce with protein coagulation deposited phenomenon in storage process, so that the heat endurance and bin stability of milk products are improved,
And can effectively delay the generation of lactose condensation phenomenon.
Such as buffered sodium citrate effect can alleviate the decrease speed of pH in heating process, protect casein micelles with
The combination of calcium ion, prevents casein to be changed into free state and flocculate, and the heat endurance of emulsion is improved, while having chelating
The effect of metal ion, mainly calcium ion, so as to reduce the machine that the albumen micella sensitive to calcium ion is contacted with calcium ion
Meeting, prevents albumen from occurring aggregate and precipitate with calcium ion, improves the buffer capacity of emulsion, improves the heat endurance of emulsion.
Inventor obtains the present invention on the basis of the characteristic of above-mentioned substance and effect is considered from specific ratio
The compound emulsion stabilizer, it is possible to increase the heat endurance of lactoprotein in 1.5-3.0 liquid diary products, when can make continuous production
Between 11.5h is extended to by 6h, significantly lower enterprise economic loss；It can prevent product from occurring in shelf life on fat simultaneously
The problems such as floating, protein and fiber sinking, precipitated and separated, gel, hence it is evident that the shelf life of extension liquid diary product.
Embodiment
Content of the present invention is further described in detail with reference to specific embodiment.
In embodiment, the experimental method of unreceipted actual conditions is carried out according to usual operating conditions.
Pulp used is fruit inspissated juice, is commercially available prod.
Embodiment 1-8
Table 1 gives the composition of the compound emulsion stabilizer used in embodiment 1-8, and it is stable to give the compound emulsion
Application of the agent in production liquid diary product, operating process is identical.
Table 1
It is formulated by table 1, weighs be well mixed after each component respectively, produce the compound emulsion stabilizer of the present invention.
Protein content is the preparation of 2.3g/100g banana milk：
1. fresh milk 800kg, white granulated sugar 40kg, banana pulp 10kg are weighed respectively；
2. it is 6.8-7.2 that sodium acid carbonate regulation pH value is added into banana pulp；
3. compound emulsion stabilizer is well mixed with white granulated sugar, pours into and be heated in 75-85 DEG C of fresh milk 400kg, it is high
Speed stirring shearing 15min, obtains shearing liquid；
4. shearing liquid is cooled to 5-10 DEG C, is pumped into constant volume tank and is mixed 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 subjected to ultra high temperature short time sterilization, 137-139 DEG C, 4-6s are cooled to after 25-37 DEG C and carry out sterile filling
Dress, that is, obtain liquid diary product capable of direct drinking.
Comparative example
Inventor is seen using application of the conventional compound emulsion stabilizer in production liquid diary product at present, stabilizer composition
Table 2, concrete operations be the same as Example 1-8.
Table 2
| Comparative example | Gellan gum (kg) | Xanthans (kg) | Single bi-tristearin (kg) |
| Comparative example | 3 | 2 | 15, monoester content is 90% |
The product prepared for embodiment 1-8 and comparative example, inventor has carried out shelf life observation.
According to long-term observed data corresponding relation, placed with 4 DEG C and 40 DEG C and represent within 1 day * 6 that normal temperature sample places shelf life day
Number, once, there is more than 10mm substantially oil slick in product under 40 DEG C or 4 DEG C of either conditions for observation in every 5 days, and topple over oil slick regardless of
It is scattered, or the aggregation of more than 5mm albumen precipitations, or appearance entirety is layered, flocculated, gel terminates as the observation period.It 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 | The continuous production 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 is for using fresh milk or milk powder as the liquid of raw material
After in the production of dairy products, the quantity-produced time can be obviously prolonged, and effectively can prevent product from fat aggregation occur
The problems such as floating, protein aggregation precipitation, layering, flocculation gel, significantly extend the shelf life of product.
Claims (9)
1. a kind of compound emulsion stabilizer, it is characterised in that parts by weight, which are constituted, is：Single diglycerine fatty acid ester 5-20 parts, sucrose
1-10 parts of fatty acid ester, 1-10 parts of composite phosphate, 1-2 parts of carragheen, and microcrystalline cellulose, sodium alginate, guar gum, thorn
One or more in locust bean gum, sodium carboxymethylcellulose, Arabic gum, addition is 0.5 parts by weight.
2. a kind of compound emulsion stabilizer according to claim 1, it is characterised in that parts by weight composition includes：It is single double sweet
6 parts of oil and fat acid esters, 3 parts of sucrose fatty ester, 6 parts of composite phosphate, 2 parts of carragheen, and microcrystalline cellulose, sodium alginate,
One or more in guar gum, locust bean gum, sodium carboxymethylcellulose, Arabic gum, addition is 0.5 parts by weight.
3. a kind of compound emulsion stabilizer according to claim 1 or 2, it is characterised in that single diglycerine fatty acid
Monoester content is 40-50% in ester.
4. a kind of compound emulsion stabilizer according to claim 1 or 2, it is characterised in that the sucrose fatty ester
HLB value is 11-15.
5. a kind of compound emulsion stabilizer according to claim 1 or 2, it is characterised in that the composite phosphate is selected from
Two or more in sodium citrate, sodium tripolyphosphate, calgon, disodium hydrogen phosphate, sodium pyrophosphate.
6. a kind of compound emulsion stabilizer according to claim 1 or 2, it is characterised in that the model κ of the carragheen
Type.
7. a kind of compound emulsion stabilizer according to claim 1 or 2, it is characterised in that the weight of the composite phosphate
Amount part, which constitutes, is：3 parts of sodium tripolyphosphate, 2 parts of disodium hydrogen phosphate, 1 part of sodium citrate.
8. a kind of compound emulsion stabilizer as claimed in claim 1 is in using fresh milk or milk powder as the liquid dairy products of raw material
Using addition compound emulsion thickener 2-3.5g in every 1kg liquid diary products.
9. a kind of application method of compound emulsion stabilizer as claimed in claim 1, it is characterised in that including following operation step
Suddenly：
A. the percentage by weight for weighing each raw material in each raw material, formula according to formula rate 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 the pulp includes perfume
Any of several broadleaf plants slurry, mango pulp, strawberry slurry, red jujube pulp；
B. it is 6.8-7.2 that the pulp by pH value less than 6.0, which adds sodium acid carbonate regulation pH value, standby；
C. using fresh milk as raw material, after compound emulsion stabilizer is well mixed with white granulated sugar, 75-85 DEG C of 40-80% is poured into
In fresh milk, the pulp material that step b is obtained is subsequently added, stirring shearing 15min obtains shearing liquid, standby；Using milk powder as original
Material, after compound emulsion stabilizer is well mixed with white granulated sugar, milk powder, in 75-85 DEG C of water for pouring into 40-80%, then adds
Enter the pulp material that step b is obtained, stirring shearing 15min obtains shearing liquid, standby；
D. the shearing liquid that step c is obtained is cooled to 5-10 DEG C, mixed with remaining fresh milk or water, add water constant volume, obtains constant volume
Feed liquid afterwards；
E. the feed liquid after constant volume step d obtained is warming up to 60-65 DEG C, and 18-20Mpa homogeneous one time obtains homogenizing fluid；
F. the obtained homogenizing fluids of step e are sterilized 4-6s under the conditions of 137-139 DEG C, is then cooled to after 25-37 DEG C and carries out nothing
Bacterium is filling, you can.
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| 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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