CN106106739A - Stabiliser compositions containing diacetyl tartarate list double glyceride and application thereof - Google Patents
Stabiliser compositions containing diacetyl tartarate list double glyceride and application thereof Download PDFInfo
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- CN106106739A CN106106739A CN201610435538.4A CN201610435538A CN106106739A CN 106106739 A CN106106739 A CN 106106739A CN 201610435538 A CN201610435538 A CN 201610435538A CN 106106739 A CN106106739 A CN 106106739A
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- Prior art keywords
- double glyceride
- diacetyl tartarate
- tartarate list
- list double
- parts
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides a kind of stabiliser compositions containing diacetyl tartarate list double glyceride, including following component and mass fraction thereof: diacetyl tartarate list double glyceride 10～15 parts, polyglycerin ester 6～12 parts, L methionyl glycine 1～4 parts.The invention belongs to emulsifying agent technical field, the stabiliser compositions containing diacetyl tartarate list double glyceride that the present invention provides has excellent emulsifying and stablizing effect.
Description
Technical field
The invention belongs to emulsifying agent technical field, particularly relate to a kind of stablizing containing diacetyl tartarate list double glyceride
Agent compositions and application thereof.
Background technology
Emulsifying agent is the additive making immiscible liquid form stabilising system in food processing, and reasonable employment meets relevant
The emulsifying agent required will not produce impact to the healthy of the mankind.Diacetyl tartaric acid list double glyceride (DATEM) and polyglycereol
Ester (PGFE) all has stronger emulsifying and peptizaiton, at foods such as milk product, milk beverage including grain milk, bread
The preparation of product is widely used.
Milk beverage often contains the composition such as starch and dietary fiber, easily forms precipitation, and butterfat easily on
Floating, thus cause the problem being layered equistability, impact to the sale of product.Therefore, generally require to milk product and breast
In beverage, addition emulsifying agent is as stabilizer, particularly with the addition of compounding emulsifying agent.
Chinese patent application 200910176608.9 discloses a kind of breast system containing diacetyl tartarate list double glyceride
Product stabilizer, including starch, gelatin and diacetyl tartarate list double glyceride, plays the effect of stabilizer in milk product,
But the stablizing effect when the milk beverages such as grain milk is not ideal enough.
Chinese patent application 201010176698.4 discloses a kind of food additives for grain milk.Including biacetyl wine
Stone acid list double glyceride, carrageenan, xanthan gum, gellan gum and sodium tripolyphosphate, by emulsifying agent, thickening agent, humectant metaphosphate
Deng common effect, it is achieved grain milk uniform and stable, but composition is more complicated.
Summary of the invention
For solving problems of the prior art, inventor passes through lot of experiments to diacetyl tartarate list double glyceride
Carry out screening and compounding with other compositions, by diacetyl tartarate list double glyceride, polyglycerin ester and the sweet ammonia of L-methionyl
Acid is combined the stabiliser compositions obtained by a certain percentage and is had excellent emulsifying and stablizing effect.Based on above-mentioned discovery, thus
Complete the present invention.
The purpose of the present invention will be further described in detail below reflect and description.
The present invention provides a kind of stabiliser compositions containing diacetyl tartarate list double glyceride, including following component and
Its mass fraction: diacetyl tartarate list double glyceride 10～15 parts, polyglycerin ester 6～12 parts, L-methionyl glycine 1～
4 parts.
L-methionyl glycine is methionine and the product of glycine condensation, and its hydrochlorate was approved as in 2014
Fragrance component in food additive.The present invention first diacetyl tartarate list double glyceride and polyglycerin ester are carried out compounding and
Investigate, find that the stabilizer that diacetyl tartarate list double glyceride and polyglycerin ester combination obtain has preferable short-term stability effect
Really, but stablizing after preserving 6 months cannot be realized.To this, inventor is optimized improvement, it has been unexpectedly found that further
In the case of adding a small amount of L-methionyl glycine, it is possible not only to improve the local flavor of milk beverage, moreover it is possible to improve long-time stability,
If the addition of L-methionyl glycine overruns, it is unfavorable for long-time stability on the contrary.
Preferably, the stabiliser compositions containing diacetyl tartarate list double glyceride that the present invention provides, including as follows
Component and mass fraction thereof: diacetyl tartarate list double glyceride 12～15 parts, polyglycerin ester 8～12 parts, L-methionyl are sweet
Propylhomoserin 2～4 parts.
It is highly preferred that the stabiliser compositions containing diacetyl tartarate list double glyceride that the present invention provides, by as follows
Component and mass fraction composition thereof: diacetyl tartarate list double glyceride 14 parts, polyglycerin ester 10 parts, L-methionyl glycine
3 parts.
Preferably, the HLB value of described diacetyl tartarate list double glyceride is 8.5～10.
Preferably, described polyglycerin ester is the polyglycerol fatty acid ester of C8～C12.It is highly preferred that polyglycerin ester is C10's
Polyglycerol fatty acid ester.
Correspondingly, the present invention also provides for the preparation side of the stabiliser compositions containing diacetyl tartarate list double glyceride
Method, comprises the steps: to weigh the diacetyl tartarate list double glyceride of formula ratio, polyglycerin ester respectively, heating for dissolving, adds
The L-methionyl glycine of formula ratio, mixing, cooling, obtain the combination of stabilizers containing diacetyl tartarate list double glyceride
Thing.
Additionally, present invention also offers the stabiliser compositions containing diacetyl tartarate list double glyceride at preparation breast drink
Purposes in material.Consumption is milk beverage quality the 0.1～0.3% of the stabiliser compositions that the present invention provides.
Preferably, present invention also offers the stabiliser compositions containing diacetyl tartarate list double glyceride in preparation paddy
Purposes in thing milk or flavoured milk.
Compared with prior art, the invention has the beneficial effects as follows: the present invention passes through diacetyl tartarate list double glyceride, gathers
Glyceride and L-methionyl glycine combine the stabiliser compositions obtained by a certain percentage, and composition is simple, and consumption is few, not only
The local flavor of milk beverage can be improved, in good taste, also there is excellent emulsifying and stablizing effect, the steady in a long-term of milk beverage can be improved
Property.Additionally, the preparation method that the present invention improves is simple, additionally provide stabiliser compositions purposes in prepared by milk beverage.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
In the present invention, component used is all the conventional commercial product of this area.The stability test method of milk beverage is adopted
(periodical is the paper delivered with Zhang Yang etc.: food research and development, entitled: grinding of vegetable protein beverage compound emulsifying agent
Study carefully) in method.
The embodiment one stabiliser compositions containing diacetyl tartarate list double glyceride
Containing the stabiliser compositions of diacetyl tartarate list double glyceride, it is made up of following component and mass fraction thereof:
Diacetyl tartarate list double glyceride 14 parts, C10 polyglycerol fatty acid ester 10 parts, L-methionyl glycine 3 parts.
Preparation method: weigh the diacetyl tartarate list double glyceride of formula ratio, polyglycerin ester, heating for dissolving respectively, add
Enter the L-methionyl glycine of formula ratio, mixing, cooling, obtain the stabilizer group containing diacetyl tartarate list double glyceride
Compound.
The embodiment two stabiliser compositions containing diacetyl tartarate list double glyceride
Containing the stabiliser compositions of diacetyl tartarate list double glyceride, it is made up of following component and mass fraction thereof:
Diacetyl tartarate list double glyceride 12 parts, C10 polyglycerol fatty acid ester 12 parts, L-methionyl glycine 4 parts.
Preparation method: similar with embodiment one.
The embodiment three stabiliser compositions containing diacetyl tartarate list double glyceride
Containing the stabiliser compositions of diacetyl tartarate list double glyceride, it is made up of following component and mass fraction thereof:
Diacetyl tartarate list double glyceride 15 parts, C10 polyglycerol fatty acid ester 8 parts, L-methionyl glycine 3 parts.
Preparation method: similar with embodiment one.
The comparative example one stabiliser compositions containing diacetyl tartarate list double glyceride
Containing the stabiliser compositions of diacetyl tartarate list double glyceride, it is made up of following component and mass fraction thereof:
Diacetyl tartarate list double glyceride 14 parts, C10 polyglycerol fatty acid ester 10 parts.
Preparation method: similar with embodiment one.
The comparative example two stabiliser compositions containing diacetyl tartarate list double glyceride
Containing the stabiliser compositions of diacetyl tartarate list double glyceride, it is made up of following component and mass fraction thereof:
Diacetyl tartarate list double glyceride 14 parts, C10 polyglycerol fatty acid ester 10 parts, L-methionyl glycine 6 parts.
Preparation method: similar with embodiment one.
The preparation of embodiment four Semen Phaseoli milk
The component of Semen Phaseoli milk and mass fraction: the combination of stabilizers that red bean powder 4 parts, 40 parts of milk, embodiment one prepare
Thing 0.2 part, sugar 3 parts, adding water to total amount is 100 parts.
Preparation method: by red bean powder with the hot water dissolving of 75 DEG C, obtain Semen Phaseoli solution, standby；Stabiliser compositions is used
After the hot water dissolving of 75 DEG C, under stirring condition, it is slowly added to Semen Phaseoli solution, adds sugar, then supply water, homogenizing, mixing, obtain red
Bean milk.
The preparation of comparative example three Semen Phaseoli milk
The component of Semen Phaseoli milk and mass fraction: the combination of stabilizers that red bean powder 4 parts, 40 parts of milk, comparative example one prepare
Thing 0.2 part, sugar 3 parts, adding water to total amount is 100 parts.
Preparation method: similar with embodiment four.
The preparation of comparative example four Semen Phaseoli milk
The component of Semen Phaseoli milk and mass fraction: the combination of stabilizers that red bean powder 4 parts, 40 parts of milk, comparative example two prepare
Thing 0.2 part, sugar 3 parts, adding water to total amount is 100 parts.
Preparation method: similar with embodiment four.
The Stability Determination of test example Semen Phaseoli milk
Respectively the Semen Phaseoli milk that embodiment four, comparative example two and comparative example three prepare is accelerated one week in 45 DEG C of baking ovens
After, embodiment four combines the Semen Phaseoli milk of comparative example three groups and is layered, and the Semen Phaseoli milk of comparative example two groups is layered.
Respectively the Semen Phaseoli milk that embodiment four, comparative example two and comparative example three prepare is preserved 0 month and 6 in room temperature
Month, carrying out the coefficient of stability and the mensuration of floating index, result is as shown in table 1.
The Stability Determination result of the Semen Phaseoli milk that the different embodiment of table 1 prepares
As known from Table 1, the stabiliser compositions that the present invention provides serves good Stabilization, and long-time stability
Good, hence it is evident that to be better than comparative example one and the stablizing effect of stabiliser compositions that comparative example two groups prepares.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert
Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of present inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention's
Protection domain.
Claims (8)
1. the stabiliser compositions containing diacetyl tartarate list double glyceride, it is characterised in that: include following component and
Its mass fraction: diacetyl tartarate list double glyceride 10～15 parts, polyglycerin ester 6～12 parts, L-methionyl glycine 1～
4 parts.
Stabiliser compositions containing diacetyl tartarate list double glyceride the most according to claim 1, it is characterised in that:
Including following component and mass fraction thereof: diacetyl tartarate list double glyceride 12～15 parts, polyglycerin ester 8～12 parts, L-egg
Aminoacyl glycine 2～4 parts.
Stabiliser compositions containing diacetyl tartarate list double glyceride the most according to claim 2, it is characterised in that:
It is made up of following component and mass fraction thereof: diacetyl tartarate list double glyceride 14 parts, polyglycerin ester 10 parts, L-methionyl
Glycine 3 parts.
Stabiliser compositions containing diacetyl tartarate list double glyceride the most according to any one of claim 1 to 3,
It is characterized in that: the HLB value of described diacetyl tartarate list double glyceride is 8.5～10.
Stabiliser compositions containing diacetyl tartarate list double glyceride the most according to any one of claim 1 to 3,
It is characterized in that: described polyglycerin ester is the polyglycerol fatty acid ester of C8～C12.
Stabiliser compositions containing diacetyl tartarate list double glyceride the most according to any one of claim 1 to 5
Preparation method, it is characterised in that: comprise the steps: to weigh respectively the diacetyl tartarate list double glyceride of formula ratio, poly-
Glyceride, heating for dissolving, add the L-methionyl glycine of formula ratio, mixing, cooling, obtain containing diacetyl tartarate list
The stabiliser compositions of double glyceride.
Stabiliser compositions containing diacetyl tartarate list double glyceride the most according to any one of claim 1 to 6
Purposes in preparing milk beverage.
Stabiliser compositions containing diacetyl tartarate list double glyceride the most according to claim 7 is preparing corn cattle
Purposes in milk or flavoured milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610435538.4A CN106106739A (en) | 2016-06-15 | 2016-06-15 | Stabiliser compositions containing diacetyl tartarate list double glyceride and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610435538.4A CN106106739A (en) | 2016-06-15 | 2016-06-15 | Stabiliser compositions containing diacetyl tartarate list double glyceride and application thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106106739A true CN106106739A (en) | 2016-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610435538.4A Pending CN106106739A (en) | 2016-06-15 | 2016-06-15 | Stabiliser compositions containing diacetyl tartarate list double glyceride and application thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106758221A (en) * | 2016-12-02 | 2017-05-31 | 江苏新瑞贝科技股份有限公司 | A kind of spinning post-finishing microcapsules and its production and use |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1638788A (en) * | 2002-02-28 | 2005-07-13 | 尼普洛株式会社 | Stabilized albumin preparaions |
| CN104663887A (en) * | 2013-12-03 | 2015-06-03 | 内蒙古伊利实业集团股份有限公司 | Low-lactose normal-temperature yoghourt and preparation method thereof |
| JP2015181419A (en) * | 2014-03-25 | 2015-10-22 | 長谷川香料株式会社 | Saltiness enhancer |
-
2016
- 2016-06-15 CN CN201610435538.4A patent/CN106106739A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1638788A (en) * | 2002-02-28 | 2005-07-13 | 尼普洛株式会社 | Stabilized albumin preparaions |
| CN104663887A (en) * | 2013-12-03 | 2015-06-03 | 内蒙古伊利实业集团股份有限公司 | Low-lactose normal-temperature yoghourt and preparation method thereof |
| JP2015181419A (en) * | 2014-03-25 | 2015-10-22 | 長谷川香料株式会社 | Saltiness enhancer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106758221A (en) * | 2016-12-02 | 2017-05-31 | 江苏新瑞贝科技股份有限公司 | A kind of spinning post-finishing microcapsules and its production and use |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161116 |
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| RJ01 | Rejection of invention patent application after publication |