CN105724577A - Compound thickening stabilizer and application thereof in producing sterilized lactobacillus beverage - Google Patents
Compound thickening stabilizer and application thereof in producing sterilized lactobacillus beverage Download PDFInfo
- Publication number
- CN105724577A CN105724577A CN201610075041.6A CN201610075041A CN105724577A CN 105724577 A CN105724577 A CN 105724577A CN 201610075041 A CN201610075041 A CN 201610075041A CN 105724577 A CN105724577 A CN 105724577A
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- stabilizing agent
- lactobacillus beverage
- thickening stabilizing
- composite thickening
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- Chemical & Material Sciences (AREA)
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- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a compound thickening stabilizer.The compound thickening stabilizer is prepared from, by weight, 66.7% of sodium carboxymethylcellulose, 3.3% of gellan gum and 30% of sodium citrate.The purpose is to provide the compound thickening stabilizer and application thereof in producing a sterilized lactobacillus beverage.The stabilizer can effectively improve heat stability of the beverage, meets the requirement for stabilizing a system of the lactobacillus beverage, prolonging the shelf lift of the beverage and having a fresh and cool mouthfeel and is economical and practical.
Description
[technical field]
The present invention relates to technical field of food additives, particularly to a kind of composite thickening stabilizing agent and sterilization type lactobacillus beverage produce application.
[background technology]
Lactobacillus beverage refers to breast or milk product for raw material, adds beverages of one or more modulation of water and sugar and (or) sweeting agent, acidic flavoring agent, fruit juice, tea, coffee, plant extraction liquid etc. in the emulsion that the probiotics cultivation and fermentation such as lactic acid bacteria prepare.It had both remained the nutrition of milk, added again effect of a lot of useful health.During the fermentation, lactic acid bacteria has become lactic acid the Lactose conversion in milk, effectively prevent and the malaise symptoms such as abdominal distention, diarrhoea occurs after drink milk due to lactose intolerance, and the lactic acid produced that ferments can also effectively facilitate absorbing of the mineral such as calcium, phosphorus in milk.Nutritional labeling protein and fat in milk have also been broken down into little molecule, are more conducive to digest and assimilate.Additionally, lactic acid bacteria also can produce the materials that human body is useful such as a lot of organic acid, special enzyme system, lactein, extracellular polysaccharide, γ-aminobutyric acid during the fermentation, tissue development can be stimulated, to generation effects such as the nutritional status of body, physiological function, immunoreation and stress, wriggling and the rap port of intestinal also can be effectively improved.So lactobacillus beverage is increasingly by the pursuing of people, the very fast-selling product of nearly especially two year's harvest.
Whether lactobacillus beverage divides into sterilizing (non-viable bacteria) type and non-sterilizing (viable bacteria) type according to it through sterilization processing.Antibacterial type non-antibacterial type relatively had great advantage, and can store sale at normal temperatures, and the shelf-life is longer, up to 6-8 month.Mainly easily there are the problems such as floating, precipitation, bleed and layering in shelf life in lactobacillus beverage Problems existing in process of production.The factor affecting Lac Bovis seu Bubali buffer system and milk protein stability all can affect the stability of product.Lactose in Lac Bovis seu Bubali, protein, water, inorganic salt form extremely stable colloidal dispersion under normal circumstances.But as the factor such as various processing technique and additive all can change this balance.Especially destroying the constitutionally stable factor of casein non-phosphopeptides is the major reason causing lactobacillus beverage to produce precipitation.Caseic physicochemical property reduces with pH value and following change occurs: colloidal calcium phosphate dissolves, the Hydrodynamic diameter of micelle is gradually reduced, ξ-current potential constantly reduces, and the electric charge that micelle is with declines with pH value, thus causing that the electrostatic repulsion of casein glue intergranular weakens；Meanwhile, being positioned at the outermost к of micelle-casein and " subsiding " occurs, its sterically hindered effect also decreases, and casein thus tends to assemble.The pH value of lactobacillus beverage is typically between 3.8-4.3, casein is made to remain stable for state under the acid condition lower than isoelectric pH 4.6 value, need the impact overcoming unfavorable factor that caseins aggregate is precipitated and the electrostatic interaction increased between casein, reach this purpose typically via adding stabilizer.Stabilizer generally conventional pectin makees stabilizer, but its cost is high.
[summary of the invention]
It is an object of the present invention to provide a kind of composite thickening stabilizing agent and the application produced at sterilization type lactobacillus beverage thereof, this stabilizer can be effectively improved product heat stability, reaches stabilised lactic acid bacteria drink system, extends the shelf life of product, the requirement of clean taste can be met again, and economical and practical.
In order to solve above-mentioned Problems existing, present invention employs following technical proposal:
A kind of composite thickening stabilizing agent, it is characterised in that it is made up of following percentage by weight: sodium carboxymethyl cellulose 66.7%, gellan gum 3.3%, sodium citrate 30%.
The application that a kind of composite thickening stabilizing agent produces at sterilization type lactobacillus beverage, it is characterised in that the composite thickening stabilizing agent normal-temperature water adopting percentage by weight to be 0.6%-0.65% is sheared and dissolved, and mixes with sugar liquid, fermentation milk, adds homogenizing after adjuvant；Cooling fill；Sterilization treatment.
The application that a kind of composite thickening stabilizing agent as above produces at sterilization type lactobacillus beverage, it is characterized in that, composite thickening stabilizing agent is applicable to the sterilization type lactobacillus beverage that protein content is 0.7%-1.0%, and sterilization type lactobacillus beverage product pH value controls at 3.90-4.20.
The application that a kind of composite thickening stabilizing agent as above produces at sterilization type lactobacillus beverage, it is characterised in that comprise the steps,
A. by white sugar sugar dissolution filter；
B. composite thickening stabilizing agent normal-temperature water is sheared dissolving in more than 15 minutes, mix with sugar liquid；
C. mix with carbohydrate gum liquid after fermentation milk homogenizing；
D. adding adjuvant sweeting agent, acidic flavoring agent, flavor deployment, acidic flavoring agent concentration will lower than 20%, and adjuvant feed temperature to control below 30 DEG C, sprays and adds；
E. when pressure 20-25MPa, by deployed milk heating to 65-70 DEG C of homogenizing；
F. less than 40 DEG C fills it are cooled to；Under 85 DEG C of conditions, sterilizing 40 minutes.
The invention has the beneficial effects as follows: composite thickening stabilizing agent is by sodium carboxymethyl cellulose 66.7%, gellan gum 3.3%, and sodium citrate 30% percentage by weight forms, and production cost is low, economical and practical；Composite thickening stabilizing agent can be effectively improved sterilization type lactobacillus beverage heat stability, reach stabilised lactic acid bacteria drink system, delay product that fat floating occurs, protein precipitation is layered, the time of the problems such as bleed, extend the shelf life of product, the requirement of clean taste can be met again, be effectively ensured lactobacillus beverage (sterilization type) product stability in shelf life.
[detailed description of the invention]
A kind of composite thickening stabilizing agent, it is made up of following percentage by weight: sodium carboxymethyl cellulose 66.7%, gellan gum 3.3%, sodium citrate 30%.Wherein, sodium carboxymethyl cellulose is low viscous type sodium carboxymethyl cellulose preferably, and substitution value is 0.7-0.8DS；The preferred high acyl gellan gum of gellan gum.
The application that a kind of composite thickening stabilizing agent produces at sterilization type lactobacillus beverage, the composite thickening stabilizing agent normal-temperature water adopting percentage by weight to be 0.6%-0.65% is sheared and is dissolved, and mixes with sugar liquid, fermentation milk, adds homogenizing after adjuvant；Cooling fill；Sterilization treatment.Composite thickening stabilizing agent is applicable to the sterilization type lactobacillus beverage that protein content is 0.7%-1.0%, and sterilization type lactobacillus beverage product pH value controls at 3.90-4.20.
A kind of composite thickening stabilizing agent, in the application of sterilization type lactobacillus beverage, concretely comprises the following steps:
A. by white sugar sugar dissolution filter；
B. composite thickening stabilizing agent normal-temperature water is sheared dissolving in more than 15 minutes, mix with sugar liquid；
C. mix with carbohydrate gum liquid after fermentation milk homogenizing；
D. adding adjuvant sweeting agent, acidic flavoring agent, flavor deployment, acidic flavoring agent concentration will lower than 20%, and adjuvant feed temperature to control below 30 DEG C, sprays and adds；
E. when pressure 20-25MPa, by deployed milk heating to 65-70 DEG C of homogenizing；
F. less than 40 DEG C fills it are cooled to；Under 85 DEG C of conditions, sterilizing 40 minutes.
It is emphasized that; embodiment of the present invention is illustrative; rather than it is determinate; therefore the present invention is not limited to the embodiment described in detailed description of the invention; every other embodiments drawn according to technical scheme by those skilled in the art, also belong to the scope of protection of the invention.
Claims (4)
1. a composite thickening stabilizing agent, it is characterised in that it is made up of following percentage by weight: sodium carboxymethyl cellulose 66.7%, gellan gum 3.3%, sodium citrate 30%.
2. the application that a composite thickening stabilizing agent produces at sterilization type lactobacillus beverage, it is characterised in that the composite thickening stabilizing agent normal-temperature water adopting percentage by weight to be 0.6%-0.65% is sheared and dissolved, and mixes with sugar liquid, fermentation milk, adds homogenizing after adjuvant；Cooling fill；Sterilization treatment.
3. the application that a kind of composite thickening stabilizing agent according to claim 2 produces at sterilization type lactobacillus beverage, it is characterized in that, composite thickening stabilizing agent is applicable to the sterilization type lactobacillus beverage that protein content is 0.7%-1.0%, and sterilization type lactobacillus beverage product pH value controls at 3.90-4.20.
4. the application that a kind of composite thickening stabilizing agent according to claim 2 produces at sterilization type lactobacillus beverage, it is characterised in that comprise the steps,
A. by white sugar sugar dissolution filter；
B. composite thickening stabilizing agent normal-temperature water is sheared dissolving in more than 15 minutes, mix with sugar liquid；
C. mix with carbohydrate gum liquid after fermentation milk homogenizing；
D. adding adjuvant sweeting agent, acidic flavoring agent, flavor deployment, acidic flavoring agent concentration will lower than 20%, and adjuvant feed temperature to control below 30 DEG C, sprays and adds；
E. when pressure 20-25MPa, by deployed milk heating to 65-70 DEG C of homogenizing；
F. less than 40 DEG C fills it are cooled to；Under 85 DEG C of conditions, sterilizing 40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610075041.6A CN105724577A (en) | 2016-02-03 | 2016-02-03 | Compound thickening stabilizer and application thereof in producing sterilized lactobacillus beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610075041.6A CN105724577A (en) | 2016-02-03 | 2016-02-03 | Compound thickening stabilizer and application thereof in producing sterilized lactobacillus beverage |
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| CN105724577A true CN105724577A (en) | 2016-07-06 |
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| CN201610075041.6A Pending CN105724577A (en) | 2016-02-03 | 2016-02-03 | Compound thickening stabilizer and application thereof in producing sterilized lactobacillus beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689964A (en) * | 2016-12-30 | 2017-05-24 | 厦门欧凯科技有限公司 | Stabilizer for bactericidal fermented protein beverage, bactericidal fermented protein beverage and preparation method |
| CN106819110A (en) * | 2017-03-15 | 2017-06-13 | 中山市伊之伴食品饮料有限公司 | Sterilization type lactobacillus beverage and preparation method thereof |
| CN106954674A (en) * | 2017-03-15 | 2017-07-18 | 中山市金旺福饮料有限公司 | A kind of preparation technology of sterilization type sour milk beverage |
| CN107410496A (en) * | 2017-07-19 | 2017-12-01 | 杭州恒旺食品科技有限公司 | A kind of sterilization lactic acid fungus drink compound emulsion thickener and its application method |
| CN108142557A (en) * | 2018-02-02 | 2018-06-12 | 河北兄弟伊兰食品科技股份有限公司 | The preparation method of normal-temperature yoghourt thickening stabilizing agent and normal-temperature yoghourt and the two |
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| CN104970097A (en) * | 2015-07-09 | 2015-10-14 | 光明乳业股份有限公司 | Sports-type fermented milk beverage and raw material composition and preparation method thereof |
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- 2016-02-03 CN CN201610075041.6A patent/CN105724577A/en active Pending
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| CN101254009A (en) * | 2007-10-29 | 2008-09-03 | 丹尼斯克（中国）有限公司 | Amylum crops femented beverage and method of preparing the same |
| CN101530114A (en) * | 2008-03-10 | 2009-09-16 | 内蒙古伊利实业集团股份有限公司 | Acidic dairy dessert and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689964A (en) * | 2016-12-30 | 2017-05-24 | 厦门欧凯科技有限公司 | Stabilizer for bactericidal fermented protein beverage, bactericidal fermented protein beverage and preparation method |
| CN106819110A (en) * | 2017-03-15 | 2017-06-13 | 中山市伊之伴食品饮料有限公司 | Sterilization type lactobacillus beverage and preparation method thereof |
| CN106954674A (en) * | 2017-03-15 | 2017-07-18 | 中山市金旺福饮料有限公司 | A kind of preparation technology of sterilization type sour milk beverage |
| CN107410496A (en) * | 2017-07-19 | 2017-12-01 | 杭州恒旺食品科技有限公司 | A kind of sterilization lactic acid fungus drink compound emulsion thickener and its application method |
| CN108142557A (en) * | 2018-02-02 | 2018-06-12 | 河北兄弟伊兰食品科技股份有限公司 | The preparation method of normal-temperature yoghourt thickening stabilizing agent and normal-temperature yoghourt and the two |
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Application publication date: 20160706 |