CN104996852A - Refreshing type stabilizing agent and preparation method thereof - Google Patents
Refreshing type stabilizing agent and preparation method thereof Download PDFInfo
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- CN104996852A CN104996852A CN201510426128.9A CN201510426128A CN104996852A CN 104996852 A CN104996852 A CN 104996852A CN 201510426128 A CN201510426128 A CN 201510426128A CN 104996852 A CN104996852 A CN 104996852A
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- stabilizing agent
- light stabilizing
- maltodextrin
- fatty acid
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000003381 stabilizer Substances 0.000 title abstract 4
- 239000000194 fatty acid Substances 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 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 abstract description 34
- 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
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 34
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 34
- 229930006000 Sucrose Natural products 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
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 235000010417 guar gum Nutrition 0.000 claims abstract description 34
- 239000000665 guar gum Substances 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
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 34
- 239000000661 sodium alginate Substances 0.000 claims abstract description 34
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 34
- 239000005720 sucrose Substances 0.000 claims abstract description 34
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 34
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 34
- 239000004611 light stabiliser Substances 0.000 claims description 65
- 241000206575 Chondrus crispus Species 0.000 claims description 33
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 33
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 33
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 33
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000003086 food stabiliser Nutrition 0.000 abstract description 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 2
- 229930195729 fatty acid Natural products 0.000 abstract 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 230000001835 salubrious effect Effects 0.000 description 5
- 238000009776 industrial production Methods 0.000 description 4
- 238000004519 manufacturing process Methods 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
- 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
- Jellies, Jams, And Syrups (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of food stabilizing agents, particularly to a refreshing type stabilizing agent and a preparation method thereof. The refreshing type stabilizing agent consists of the following raw materials in parts by weight: 10.6-14.6 parts of guar gum, 8.5-10.5 parts of xanthan gum, 9.3-13.3 parts of carboxymethyl cellulose sodium, 2.2-4.2 parts of sodium alginate, 12.8-16.8 parts of carrageenin, 11.9-15.9 parts of locust bean gum, 12.1-16.1 parts of fatty acid monoglyceride, 3.6-5.6 parts of sucrose fatty acid ester, 2.5-4.5 parts of tripolyglycerol monostearates, 4.4-6.4 parts of konjaku flour and 6.1-8.1 parts of maltodextrin. The refreshing type stabilizing agent disclosed by the invention enables the product structure to be refreshing, is melted after being put in mouths, and is high in fragrance release speed.
Description
Technical field
The present invention relates to food stabilizer technical field, be specifically related to a kind of light stabilizing agent 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, be necessary to research and develop a kind ofly can make that product structure is salubrious, the light stabilizing agent of just melt in the mouth and preparation method thereof.
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 light stabilizing agent, this light stabilizing agent makes product structure salubrious, just melt in the mouth, and fragrance release is fast.
Another object of the present invention is to the preparation method providing a kind of light stabilizing agent, 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 light stabilizing agent, and described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 10.6-14.6 part
Xanthans 8.5-10.5 part
Sodium carboxymethylcellulose 9.3-13.3 part
Sodium alginate 2.2-4.2 part
Carragheen 12.8-16.8 part
Locust bean gum 11.9-15.9 part
Mono-fatty acid glyceride 12.1-16.1 part
Sucrose fatty ester 3.6-5.6 part
Tripolyglycerol monostearates 2.5-4.5 part
Konjaku flour 4.4-6.4 part
Maltodextrin 6.1-8.1 part.
Light stabilizing agent of the present invention is by adopting the composite use of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin, and the strict weight proportion controlling each raw material, obtained light stabilizing agent makes product structure salubrious, just melt in the mouth, fragrance release is fast.
Preferably, described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 10.6-12.6 part
Xanthans 8.5-9.5 part
Sodium carboxymethylcellulose 9.3-11.3 part
Sodium alginate 2.2-3.2 part
Carragheen 12.8-14.8 part
Locust bean gum 11.9-13.9 part
Mono-fatty acid glyceride 12.1-14.1 part
Sucrose fatty ester 3.6-4.6 part
Tripolyglycerol monostearates 2.5-3.5 part
Konjaku flour 4.4-5.4 part
Maltodextrin 6.1-7.1 part.
Another is preferred, and described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 11.6-13.6 part
Xanthans 9.0-10.0 part
Sodium carboxymethylcellulose 10.3-12.3 part
Sodium alginate 2.3-3.7 part
Carragheen 13.8-15.8 part
Locust bean gum 12.9-14.9 part
Mono-fatty acid glyceride 13.1-15.1 part
Sucrose fatty ester 4.1-5.1 part
Tripolyglycerol monostearates 3.0-4.0 part
Konjaku flour 4.9-5.9 part
Maltodextrin 6.6-7.6 part.
Another is preferred, and described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 12.6-14.6 part
Xanthans 9.5-10.5 part
Sodium carboxymethylcellulose 11.3-13.3 part
Sodium alginate 3.2-4.2 part
Carragheen 14.8-16.8 part
Locust bean gum 13.9-15.9 part
Mono-fatty acid glyceride 14.1-16.1 part
Sucrose fatty ester 4.6-5.6 part
Tripolyglycerol monostearates 3.5-4.5 part
Konjaku flour 5.4-6.4 part
Maltodextrin 7.1-8.1 part.
More preferred, described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 10.6 parts
Xanthans 8.5 parts
Sodium carboxymethylcellulose 9.3 parts
Sodium alginate 2.2 parts
Carragheen 12.8 parts
Locust bean gum 11.9 parts
Mono-fatty acid glyceride 12.1 parts
Sucrose fatty ester 3.6 parts
Tripolyglycerol monostearates 2.5 parts
Konjaku flour 4.4 parts
Maltodextrin 6.1 parts.
Another is preferred, and described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 11.6 parts
Xanthans 9.0 parts
Sodium carboxymethylcellulose 10.3 parts
Sodium alginate 2.3 parts
Carragheen 13.8 parts
Locust bean gum 12.9 parts
Mono-fatty acid glyceride 13.1 parts
Sucrose fatty ester 4.1 parts
Tripolyglycerol monostearates 3.0 parts
Konjaku flour 4.9 parts
Maltodextrin 6.6 parts.
Another is preferred, and described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 12.6 parts
Xanthans 9.5 parts
Sodium carboxymethylcellulose 11.3 parts
Sodium alginate 3.2 parts
Carragheen 14.8 parts
Locust bean gum 13.9 parts
Mono-fatty acid glyceride 14.1 parts
Sucrose fatty ester 4.6 parts
Tripolyglycerol monostearates 3.5 parts
Konjaku flour 5.4 parts
Maltodextrin 7.1 parts.
Another is preferred, and described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 13.6 parts
Xanthans 10.0 parts
Sodium carboxymethylcellulose 12.3 parts
Sodium alginate 3.7 parts
Carragheen 15.8 parts
Locust bean gum 14.9 parts
Mono-fatty acid glyceride 15.1 parts
Sucrose fatty ester 5.1 parts
Tripolyglycerol monostearates 4.0 parts
Konjaku flour 5.9 parts
Maltodextrin 7.6 parts.
Another is preferred, and described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 14.6 parts
Xanthans 10.5 parts
Sodium carboxymethylcellulose 13.3 parts
Sodium alginate 4.2 parts
Carragheen 16.8 parts
Locust bean gum 15.9 parts
Mono-fatty acid glyceride 16.1 parts
Sucrose fatty ester 5.6 parts
Tripolyglycerol monostearates 4.5 parts
Konjaku flour 6.4 parts
Maltodextrin 8.1 parts.
Another object of the present invention is achieved through the following technical solutions: a kind of preparation method of light stabilizing agent, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 25-35min is stirred, obtained light stabilizing agent 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: light stabilizing agent of the present invention is by adopting the composite use of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin, and the strict weight proportion controlling each raw material, obtained light stabilizing agent makes product structure salubrious, just melt in the mouth, fragrance release is fast.
Light stabilizing agent 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 light stabilizing agent, described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 10.6 parts
Xanthans 8.5 parts
Sodium carboxymethylcellulose 9.3 parts
Sodium alginate 2.2 parts
Carragheen 12.8 parts
Locust bean gum 11.9 parts
Mono-fatty acid glyceride 12.1 parts
Sucrose fatty ester 3.6 parts
Tripolyglycerol monostearates 2.5 parts
Konjaku flour 4.4 parts
Maltodextrin 6.1 parts.
A kind of preparation method of light stabilizing agent, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 35min is stirred, obtained light stabilizing agent under the rotating speed of 12r/min.
Embodiment 2
A kind of light stabilizing agent, described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 11.6 parts
Xanthans 9.0 parts
Sodium carboxymethylcellulose 10.3 parts
Sodium alginate 2.3 parts
Carragheen 13.8 parts
Locust bean gum 12.9 parts
Mono-fatty acid glyceride 13.1 parts
Sucrose fatty ester 4.1 parts
Tripolyglycerol monostearates 3.0 parts
Konjaku flour 4.9 parts
Maltodextrin 6.6 parts.
A kind of preparation method of light stabilizing agent, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 32min is stirred, obtained light stabilizing agent under the rotating speed of 14r/min.
Embodiment 3
A kind of light stabilizing agent, described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 12.6 parts
Xanthans 9.5 parts
Sodium carboxymethylcellulose 11.3 parts
Sodium alginate 3.2 parts
Carragheen 14.8 parts
Locust bean gum 13.9 parts
Mono-fatty acid glyceride 14.1 parts
Sucrose fatty ester 4.6 parts
Tripolyglycerol monostearates 3.5 parts
Konjaku flour 5.4 parts
Maltodextrin 7.1 parts.
A kind of preparation method of light stabilizing agent, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 30min is stirred, obtained light stabilizing agent under the rotating speed of 15r/min.
Embodiment 4
A kind of light stabilizing agent, described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 13.6 parts
Xanthans 10.0 parts
Sodium carboxymethylcellulose 12.3 parts
Sodium alginate 3.7 parts
Carragheen 15.8 parts
Locust bean gum 14.9 parts
Mono-fatty acid glyceride 15.1 parts
Sucrose fatty ester 5.1 parts
Tripolyglycerol monostearates 4.0 parts
Konjaku flour 5.9 parts
Maltodextrin 7.6 parts.
A kind of preparation method of light stabilizing agent, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 28min is stirred, obtained light stabilizing agent under the rotating speed of 16r/min.
Embodiment 5
A kind of light stabilizing agent, described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 14.6 parts
Xanthans 10.5 parts
Sodium carboxymethylcellulose 13.3 parts
Sodium alginate 4.2 parts
Carragheen 16.8 parts
Locust bean gum 15.9 parts
Mono-fatty acid glyceride 16.1 parts
Sucrose fatty ester 5.6 parts
Tripolyglycerol monostearates 4.5 parts
Konjaku flour 6.4 parts
Maltodextrin 8.1 parts.
A kind of preparation method of light stabilizing agent, the mixing of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin is taken by the weight proportion of raw material, 25min is stirred, obtained light stabilizing agent under the rotating speed of 18r/min.
Light stabilizing agent of the present invention is by adopting the composite use of guar gum, xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen, locust bean gum, mono-fatty acid glyceride, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin, and the strict weight proportion controlling each raw material, obtained light stabilizing agent makes product structure salubrious, just melt in the mouth, fragrance release is fast.
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 light stabilizing agent, is characterized in that: described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 10.6-14.6 part
Xanthans 8.5-10.5 part
Sodium carboxymethylcellulose 9.3-13.3 part
Sodium alginate 2.2-4.2 part
Carragheen 12.8-16.8 part
Locust bean gum 11.9-15.9 part
Mono-fatty acid glyceride 12.1-16.1 part
Sucrose fatty ester 3.6-5.6 part
Tripolyglycerol monostearates 2.5-4.5 part
Konjaku flour 4.4-6.4 part
Maltodextrin 6.1-8.1 part.
2. the light stabilizing agent of one according to claim 1, is characterized in that: described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 10.6-12.6 part
Xanthans 8.5-9.5 part
Sodium carboxymethylcellulose 9.3-11.3 part
Sodium alginate 2.2-3.2 part
Carragheen 12.8-14.8 part
Locust bean gum 11.9-13.9 part
Mono-fatty acid glyceride 12.1-14.1 part
Sucrose fatty ester 3.6-4.6 part
Tripolyglycerol monostearates 2.5-3.5 part
Konjaku flour 4.4-5.4 part
Maltodextrin 6.1-7.1 part.
3. the light stabilizing agent of one according to claim 1, is characterized in that: described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 11.6-13.6 part
Xanthans 9.0-10.0 part
Sodium carboxymethylcellulose 10.3-12.3 part
Sodium alginate 2.3-3.7 part
Carragheen 13.8-15.8 part
Locust bean gum 12.9-14.9 part
Mono-fatty acid glyceride 13.1-15.1 part
Sucrose fatty ester 4.1-5.1 part
Tripolyglycerol monostearates 3.0-4.0 part
Konjaku flour 4.9-5.9 part
Maltodextrin 6.6-7.6 part.
4. the light stabilizing agent of one according to claim 1, is characterized in that: described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 12.6-14.6 part
Xanthans 9.5-10.5 part
Sodium carboxymethylcellulose 11.3-13.3 part
Sodium alginate 3.2-4.2 part
Carragheen 14.8-16.8 part
Locust bean gum 13.9-15.9 part
Mono-fatty acid glyceride 14.1-16.1 part
Sucrose fatty ester 4.6-5.6 part
Tripolyglycerol monostearates 3.5-4.5 part
Konjaku flour 5.4-6.4 part
Maltodextrin 7.1-8.1 part.
5. the light stabilizing agent of one according to claim 1, is characterized in that: described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 10.6 parts
Xanthans 8.5 parts
Sodium carboxymethylcellulose 9.3 parts
Sodium alginate 2.2 parts
Carragheen 12.8 parts
Locust bean gum 11.9 parts
Mono-fatty acid glyceride 12.1 parts
Sucrose fatty ester 3.6 parts
Tripolyglycerol monostearates 2.5 parts
Konjaku flour 4.4 parts
Maltodextrin 6.1 parts.
6. the light stabilizing agent of one according to claim 1, is characterized in that: described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 11.6 parts
Xanthans 9.0 parts
Sodium carboxymethylcellulose 10.3 parts
Sodium alginate 2.3 parts
Carragheen 13.8 parts
Locust bean gum 12.9 parts
Mono-fatty acid glyceride 13.1 parts
Sucrose fatty ester 4.1 parts
Tripolyglycerol monostearates 3.0 parts
Konjaku flour 4.9 parts
Maltodextrin 6.6 parts.
7. the light stabilizing agent of one according to claim 1, is characterized in that: described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 12.6 parts
Xanthans 9.5 parts
Sodium carboxymethylcellulose 11.3 parts
Sodium alginate 3.2 parts
Carragheen 14.8 parts
Locust bean gum 13.9 parts
Mono-fatty acid glyceride 14.1 parts
Sucrose fatty ester 4.6 parts
Tripolyglycerol monostearates 3.5 parts
Konjaku flour 5.4 parts
Maltodextrin 7.1 parts.
8. the light stabilizing agent of one according to claim 1, is characterized in that: described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 13.6 parts
Xanthans 10.0 parts
Sodium carboxymethylcellulose 12.3 parts
Sodium alginate 3.7 parts
Carragheen 15.8 parts
Locust bean gum 14.9 parts
Mono-fatty acid glyceride 15.1 parts
Sucrose fatty ester 5.1 parts
Tripolyglycerol monostearates 4.0 parts
Konjaku flour 5.9 parts
Maltodextrin 7.6 parts.
9. the light stabilizing agent of one according to claim 1, is characterized in that: described light stabilizing agent is made up of the raw material of following weight portion:
Guar gum 14.6 parts
Xanthans 10.5 parts
Sodium carboxymethylcellulose 13.3 parts
Sodium alginate 4.2 parts
Carragheen 16.8 parts
Locust bean gum 15.9 parts
Mono-fatty acid glyceride 16.1 parts
Sucrose fatty ester 5.6 parts
Tripolyglycerol monostearates 4.5 parts
Konjaku flour 6.4 parts
Maltodextrin 8.1 parts.
10. the preparation method of a kind of light stabilizing agent 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, sucrose fatty ester, Tripolyglycerol monostearates, konjaku flour and maltodextrin by the weight proportion of raw material, 25-35min is stirred, obtained light stabilizing agent under the rotating speed of 12-18r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426128.9A CN104996852A (en) | 2015-07-20 | 2015-07-20 | Refreshing type stabilizing agent and preparation method thereof |
Applications Claiming Priority (1)
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| CN107495314A (en) * | 2017-06-29 | 2017-12-22 | 安徽联邦农业科技有限公司 | A kind of edible rice deep processing emulsifying agent |
| CN109475132A (en) * | 2016-05-06 | 2019-03-15 | 弗雷迪赫希集团有限公司 | The food of cladding |
| CN112704216A (en) * | 2020-03-30 | 2021-04-27 | 北京市营养源研究所 | Meal aid suitable for preparing vegetable easy-to-eat food for old people and application of meal aid |
| CN115119893A (en) * | 2021-03-26 | 2022-09-30 | 内蒙古伊利实业集团股份有限公司 | Coating sauce for cold drink and emulsion stabilizer thereof |
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| CN115119893A (en) * | 2021-03-26 | 2022-09-30 | 内蒙古伊利实业集团股份有限公司 | Coating sauce for cold drink and emulsion stabilizer thereof |
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Application publication date: 20151028 |