CN104920925A - Refreshing suspension stabilizer and preparation method thereof - Google Patents
Refreshing suspension stabilizer and preparation method thereof Download PDFInfo
- Publication number
- CN104920925A CN104920925A CN201510426002.1A CN201510426002A CN104920925A CN 104920925 A CN104920925 A CN 104920925A CN 201510426002 A CN201510426002 A CN 201510426002A CN 104920925 A CN104920925 A CN 104920925A
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- China
- Prior art keywords
- parts
- salubrious
- suspension stabilizer
- maltodextrin
- fatty acid
- Prior art date
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- 239000000725 suspension Substances 0.000 title claims abstract description 73
- 239000003381 stabilizer Substances 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 229920002907 Guar gum Polymers 0.000 claims abstract description 34
- 229920002752 Konjac Polymers 0.000 claims abstract description 34
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 34
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 34
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 34
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 34
- 239000000194 fatty acid Substances 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 239000000665 guar gum Substances 0.000 claims abstract description 34
- 235000010417 guar gum Nutrition 0.000 claims abstract description 34
- 229960002154 guar gum Drugs 0.000 claims abstract description 34
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 34
- 239000000711 locust bean gum Substances 0.000 claims abstract description 34
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 34
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 34
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 34
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 34
- 230000001835 salubrious effect Effects 0.000 claims description 69
- 239000002994 raw material Substances 0.000 claims description 34
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 33
- 241000206575 Chondrus crispus Species 0.000 claims description 33
- 235000010413 sodium alginate Nutrition 0.000 claims description 33
- 239000000661 sodium alginate Substances 0.000 claims description 33
- 229940005550 sodium alginate Drugs 0.000 claims description 33
- 235000003086 food stabiliser Nutrition 0.000 abstract description 2
- 229920000985 (beta-D-Mannuronate)n Polymers 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- -1 glycerin fatty acid ester Chemical class 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 abstract 1
- 239000013618 particulate matter Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 238000009776 industrial production Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 235000013611 frozen food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 235000020965 cold beverage Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to the technical field of food stabilizers, in particular to a refreshing suspension stabilizer and a preparation method thereof. The refreshing suspension stabilizer comprises, by weight, 10.8-14.8 parts of guar gum, 8.6-10.6 parts of xanthan gum, 16.2-20.2 parts of sodium carboxymethyl cellulose, 4.6-6.6 parts of sodium polymannuronate, 13.3-17.3 parts of carrageenan, 7.9-9.9 parts of locust bean gum, 10.1-14.1 parts of glycerin fatty acid ester, 4.5-6.5 parts of konjaku flour and 10.0-14.0 parts of maltodextrin. The refreshing suspension stabilizer can evenly suspend particulate matter and make a product structure refreshing and not adhere to the mouth.
Description
Technical field
The present invention relates to food stabilizer technical field, be specifically related to a kind of salubrious suspension stabilizer and preparation method thereof.
Background technology
In recent years, along with the raising of people's living standard, China's frozen food industry shoots up, and since the nineties in 20th century, annual output, with the speed increment more than 20%, becomes the nova in food service industry.
By needing freezing food during frozen food, through suitable process, keep original quality of food with low temperature, there is the benefit of former food palatant, convenience, health, health, nutrition, material benefit.
Ice cream, be primary raw material with drinking water, milk, milk powder, cream (or vegetable fat), sugar etc., add appropriate food additives, through mixing, sterilizing, homogeneous, aging, congeal, the technique such as sclerosis and the frozen food of the volumetric expansion of making, delicate mouthfeel, soft and smooth, refrigerant.And pattern is various, especially firmly get liking of child, have casper, also have the moulding such as flower, be complete.
For ice cream industry, existing ice cream is unsatisfactory in the structure and mouthfeel of product, therefore, is necessary to research and develop a kind of salubrious suspension stabilizer that product structure can be made clearly, not eke out a living.
Summary of the invention
In order to overcome the shortcoming and defect existed in prior art, the object of the present invention is to provide a kind of salubrious suspension stabilizer, this salubrious suspension stabilizer energy even suspension particle, making product structure salubrious, do not eke out a living.
Another object of the present invention is to the preparation method providing a kind of salubrious suspension stabilizer, this preparation method's technique is simple, and convenient operation and control, steady quality, production efficiency is high, can large-scale industrial production.
Object of the present invention is achieved through the following technical solutions: a kind of salubrious suspension stabilizer, and described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 10.8-14.8 part
Xanthans 8.6-10.6 part
Sodium carboxymethylcellulose 16.2-20.2 part
Sodium alginate 4.6-6.6 part
Carragheen 13.3-17.3 part
Locust bean gum 7.9-9.9 part
Mono-fatty acid glyceride 10.1-14.1 part
Konjaku flour 4.5-6.5 part
Maltodextrin 10.0-14.0 part.
Salubrious suspension stabilizer of the present invention is by adopting guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and the composite use of maltodextrin good fortune, and the strict weight proportion controlling each raw material, obtained salubrious suspension stabilizer energy even suspension particle, make product structure salubrious, do not eke out a living.
Preferably, described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 10.8-12.8 part
Xanthans 8.6-9.6 part
Sodium carboxymethylcellulose 16.2-18.2 part
Sodium alginate 4.6-5.6 part
Carragheen 13.3-15.3 part
Locust bean gum 7.9-8.9 part
Mono-fatty acid glyceride 10.1-12.1 part
Konjaku flour 4.5-5.5 part
Maltodextrin 10.0-12.0 part.
Another is preferred, and described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 11.8-13.8 part
Xanthans 9.1-10.1 part
Sodium carboxymethylcellulose 17.2-19.2 part
Sodium alginate 5.1-6.1 part
Carragheen 14.3-16.3 part
Locust bean gum 8.4-9.4 part
Mono-fatty acid glyceride 11.1-13.1 part
Konjaku flour 5.0-6.0 part
Maltodextrin 11.0-13.0 part.
Another is preferred, and described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 12.8-14.8 part
Xanthans 9.6-10.6 part
Sodium carboxymethylcellulose 18.2-20.2 part
Sodium alginate 5.6-6.6 part
Carragheen 15.3-17.3 part
Locust bean gum 8.9-9.9 part
Mono-fatty acid glyceride 12.1-14.1 part
Konjaku flour 5.5-6.5 part
Maltodextrin 12.0-14.0 part.
More preferred, described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 10.8 parts
Xanthans 8.6 parts
Sodium carboxymethylcellulose 16.2 parts
Sodium alginate 4.6 parts
Carragheen 13.3 parts
Locust bean gum 7.9 parts
Mono-fatty acid glyceride 10.1 parts
Konjaku flour 4.5 parts
Maltodextrin 10.0 parts.
Another is preferred, and described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 11.8 parts
Xanthans 9.1 parts
Sodium carboxymethylcellulose 17.2 parts
Sodium alginate 5.1 parts
Carragheen 14.3 parts
Locust bean gum 8.4 parts
Mono-fatty acid glyceride 11.1 parts
Konjaku flour 5.0 parts
Maltodextrin 11.0 parts.
Another is preferred, and described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 12.8 parts
Xanthans 9.6 parts
Sodium carboxymethylcellulose 18.2 parts
Sodium alginate 5.6 parts
Carragheen 15.3 parts
Locust bean gum 8.9 parts
Mono-fatty acid glyceride 12.1 parts
Konjaku flour 5.5 parts
Maltodextrin 12.0 parts.
Another is preferred, and described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 13.8 parts
Xanthans 10.1 parts
Sodium carboxymethylcellulose 19.2 parts
Sodium alginate 6.1 parts
Carragheen 16.3 parts
Locust bean gum 9.4 parts
Mono-fatty acid glyceride 13.1 parts
Konjaku flour 6.0 parts
Maltodextrin 13.0 parts.
Another is preferred, and described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 14.8 parts
Xanthans 10.6 parts
Sodium carboxymethylcellulose 20.2 parts
Sodium alginate 6.6 parts
Carragheen 17.3 parts
Locust bean gum 9.9 parts
Mono-fatty acid glyceride 14.1 parts
Konjaku flour 6.5 parts
Maltodextrin 14.0 parts.
Another object of the present invention is achieved through the following technical solutions: a kind of preparation method of salubrious suspension stabilizer, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 25-35min is stirred, obtained salubrious suspension stabilizer under the rotating speed of 12-18r/min.
Preparation method's technique of the present invention is simple, and convenient operation and control, steady quality, production efficiency is high, can large-scale industrial production.
Beneficial effect of the present invention is: salubrious suspension stabilizer of the present invention is by adopting guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and the composite use of maltodextrin good fortune, and the strict weight proportion controlling each raw material, obtained salubrious suspension stabilizer energy even suspension particle, make product structure salubrious, do not eke out a living.
Salubrious suspension stabilizer of the present invention also tool has the following advantages:
1, cold drink food can be made to obtain good tissue, increase the sticky moisture feeling of food, and keep excellent mouthfeel;
2, compound can be made to have good denseness, improve the body of cold drink food;
3, coagulability and the expansion rate of compound can be improved, delay the melting process of product;
4, in storage, as temperature conditions change time, can control and prevent the growth of ice crystal, reduce the thick and stiff sensation of product;
5, the mouthfeel of product can be improved, stable performance, nontoxic health.
Preparation method's technique of the present invention is simple, and convenient operation and control, steady quality, production efficiency is high, can large-scale industrial production.
Detailed description of the invention
For the ease of the understanding of those skilled in the art, below in conjunction with embodiment, the present invention is further illustrated, and the content that embodiment is mentioned not is limitation of the invention.
Embodiment 1
A kind of salubrious suspension stabilizer, described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 10.8 parts
Xanthans 8.6 parts
Sodium carboxymethylcellulose 16.2 parts
Sodium alginate 4.6 parts
Carragheen 13.3 parts
Locust bean gum 7.9 parts
Mono-fatty acid glyceride 10.1 parts
Konjaku flour 4.5 parts
Maltodextrin 10.0 parts.
A kind of preparation method of salubrious suspension stabilizer, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 35min is stirred, obtained salubrious suspension stabilizer under the rotating speed of 12r/min.
Embodiment 2
A kind of salubrious suspension stabilizer, described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 11.8 parts
Xanthans 9.1 parts
Sodium carboxymethylcellulose 17.2 parts
Sodium alginate 5.1 parts
Carragheen 14.3 parts
Locust bean gum 8.4 parts
Mono-fatty acid glyceride 11.1 parts
Konjaku flour 5.0 parts
Maltodextrin 11.0 parts.
A kind of preparation method of salubrious suspension stabilizer, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 32min is stirred, obtained salubrious suspension stabilizer under the rotating speed of 14r/min.
Embodiment 3
A kind of salubrious suspension stabilizer, described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 12.8 parts
Xanthans 9.6 parts
Sodium carboxymethylcellulose 18.2 parts
Sodium alginate 5.6 parts
Carragheen 15.3 parts
Locust bean gum 8.9 parts
Mono-fatty acid glyceride 12.1 parts
Konjaku flour 5.5 parts
Maltodextrin 12.0 parts.
A kind of preparation method of salubrious suspension stabilizer, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 30min is stirred, obtained salubrious suspension stabilizer under the rotating speed of 15r/min.
Embodiment 4
A kind of salubrious suspension stabilizer, described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 13.8 parts
Xanthans 10.1 parts
Sodium carboxymethylcellulose 19.2 parts
Sodium alginate 6.1 parts
Carragheen 16.3 parts
Locust bean gum 9.4 parts
Mono-fatty acid glyceride 13.1 parts
Konjaku flour 6.0 parts
Maltodextrin 13.0 parts.
A kind of preparation method of salubrious suspension stabilizer, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 28min is stirred, obtained salubrious suspension stabilizer under the rotating speed of 16r/min.
Embodiment 5
A kind of salubrious suspension stabilizer, described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 14.8 parts
Xanthans 10.6 parts
Sodium carboxymethylcellulose 20.2 parts
Sodium alginate 6.6 parts
Carragheen 17.3 parts
Locust bean gum 9.9 parts
Mono-fatty acid glyceride 14.1 parts
Konjaku flour 6.5 parts
Maltodextrin 14.0 parts.
A kind of preparation method of salubrious suspension stabilizer, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 25min is stirred, obtained salubrious suspension stabilizer under the rotating speed of 18r/min.
Salubrious suspension stabilizer of the present invention is by adopting guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and the composite use of maltodextrin good fortune, and the strict weight proportion controlling each raw material, obtained salubrious suspension stabilizer energy even suspension particle, make product structure salubrious, do not eke out a living.
Preparation method's technique of the present invention is simple, and convenient operation and control, steady quality, production efficiency is high, can large-scale industrial production.
Above-described embodiment is the present invention's preferably implementation, and in addition, the present invention can also realize by alternate manner, and any apparent replacement is all within protection scope of the present invention without departing from the inventive concept of the premise.
Claims (10)
1. a salubrious suspension stabilizer, is characterized in that: described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 10.8-14.8 part
Xanthans 8.6-10.6 part
Sodium carboxymethylcellulose 16.2-20.2 part
Sodium alginate 4.6-6.6 part
Carragheen 13.3-17.3 part
Locust bean gum 7.9-9.9 part
Mono-fatty acid glyceride 10.1-14.1 part
Konjaku flour 4.5-6.5 part
Maltodextrin 10.0-14.0 part.
2. the salubrious suspension stabilizer of one according to claim 1, is characterized in that: described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 10.8-12.8 part
Xanthans 8.6-9.6 part
Sodium carboxymethylcellulose 16.2-18.2 part
Sodium alginate 4.6-5.6 part
Carragheen 13.3-15.3 part
Locust bean gum 7.9-8.9 part
Mono-fatty acid glyceride 10.1-12.1 part
Konjaku flour 4.5-5.5 part
Maltodextrin 10.0-12.0 part.
3. the salubrious suspension stabilizer of one according to claim 1, is characterized in that: described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 11.8-13.8 part
Xanthans 9.1-10.1 part
Sodium carboxymethylcellulose 17.2-19.2 part
Sodium alginate 5.1-6.1 part
Carragheen 14.3-16.3 part
Locust bean gum 8.4-9.4 part
Mono-fatty acid glyceride 11.1-13.1 part
Konjaku flour 5.0-6.0 part
Maltodextrin 11.0-13.0 part.
4. the salubrious suspension stabilizer of one according to claim 1, is characterized in that: described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 12.8-14.8 part
Xanthans 9.6-10.6 part
Sodium carboxymethylcellulose 18.2-20.2 part
Sodium alginate 5.6-6.6 part
Carragheen 15.3-17.3 part
Locust bean gum 8.9-9.9 part
Mono-fatty acid glyceride 12.1-14.1 part
Konjaku flour 5.5-6.5 part
Maltodextrin 12.0-14.0 part.
5. the salubrious suspension stabilizer of one according to claim 1, is characterized in that: described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 10.8 parts
Xanthans 8.6 parts
Sodium carboxymethylcellulose 16.2 parts
Sodium alginate 4.6 parts
Carragheen 13.3 parts
Locust bean gum 7.9 parts
Mono-fatty acid glyceride 10.1 parts
Konjaku flour 4.5 parts
Maltodextrin 10.0 parts.
6. the salubrious suspension stabilizer of one according to claim 1, is characterized in that: described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 11.8 parts
Xanthans 9.1 parts
Sodium carboxymethylcellulose 17.2 parts
Sodium alginate 5.1 parts
Carragheen 14.3 parts
Locust bean gum 8.4 parts
Mono-fatty acid glyceride 11.1 parts
Konjaku flour 5.0 parts
Maltodextrin 11.0 parts.
7. the salubrious suspension stabilizer of one according to claim 1, is characterized in that: described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 12.8 parts
Xanthans 9.6 parts
Sodium carboxymethylcellulose 18.2 parts
Sodium alginate 5.6 parts
Carragheen 15.3 parts
Locust bean gum 8.9 parts
Mono-fatty acid glyceride 12.1 parts
Konjaku flour 5.5 parts
Maltodextrin 12.0 parts.
8. the salubrious suspension stabilizer of one according to claim 1, is characterized in that: described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 13.8 parts
Xanthans 10.1 parts
Sodium carboxymethylcellulose 19.2 parts
Sodium alginate 6.1 parts
Carragheen 16.3 parts
Locust bean gum 9.4 parts
Mono-fatty acid glyceride 13.1 parts
Konjaku flour 6.0 parts
Maltodextrin 13.0 parts.
9. the salubrious suspension stabilizer of one according to claim 1, is characterized in that: described salubrious suspension stabilizer is made up of the raw material of following weight portion:
Guar gum 14.8 parts
Xanthans 10.6 parts
Sodium carboxymethylcellulose 20.2 parts
Sodium alginate 6.6 parts
Carragheen 17.3 parts
Locust bean gum 9.9 parts
Mono-fatty acid glyceride 14.1 parts
Konjaku flour 6.5 parts
Maltodextrin 14.0 parts.
10. the preparation method of a kind of salubrious suspension stabilizer as described in any one of claim 1-9, it is characterized in that: take the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, konjaku flour and maltodextrin by the weight proportion of raw material, 25-35min is stirred, obtained salubrious suspension stabilizer under the rotating speed of 12-18r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426002.1A CN104920925A (en) | 2015-07-20 | 2015-07-20 | Refreshing suspension stabilizer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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Application publication date: 20150923 |