CN111227221A - Stabilizer and preparation method thereof - Google Patents

Stabilizer and preparation method thereof Download PDF

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Publication number
CN111227221A
CN111227221A CN201811448551.9A CN201811448551A CN111227221A CN 111227221 A CN111227221 A CN 111227221A CN 201811448551 A CN201811448551 A CN 201811448551A CN 111227221 A CN111227221 A CN 111227221A
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suspension
particles
pectin
pudding
fruit pieces
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CN111227221B (en
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王伟
尹小静
张海斌
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; 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
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)

Abstract

The invention provides a suspension stabilizer and a preparation method thereof. The suspension stabilizer comprises 50 w/w% -70 w/w% of agar, 20 w/w% -40 w/w% of pectin and 10 w/w% -20 w/w% of gellan gum by weight of the suspension stabilizer.

Description

Stabilizer and preparation method thereof
Technical Field
The present invention relates to a stabilizer, in particular for a suspended pudding or a suspended beverage, a suspended pudding or a suspended beverage comprising the same, and a method for the preparation thereof. In particular to a grain suspension pudding and a preparation method thereof.
Background
Pudding is a jelly-like food made of a pasty material solidified. Pudding, as a gel solid food, is popular in europe and america, and is generally well received by people as a dessert. Puddings come in a variety of flavors and forms, for example: caramel pudding, egg pudding, mango pudding, fresh milk pudding, chocolate pudding, strawberry pudding, etc. The fresh milk pudding is produced by taking raw milk as a main raw material and carrying out a series of procedures of material preparation, homogenization, sterilization, filling and the like. Because the milk is a complete food with rich nutrition and easy digestion and absorption, the milk is popular with consumers. In recent years, with the pace of life increasing, people's demand for instant foods is remarkably increased, and the requirements for product quality are higher and higher. Instant cereals are the first choice as breakfast for white-collar consumers, and the market is rapidly growing in recent years. Although the instant grains have crisp mouthfeel, the instant grains are not suitable for direct eating in breakfast, are difficult to swallow due to the lack of moisture in bodies in the early morning, and are usually soaked in milk for a moment before being eaten, so that the nutrition of the milk and the grains is taken, and the instant grains are easier to eat. However, the instant cereal soaked in milk is very easy to absorb water, the product becomes soft and pasty in severe cases, the chewing feeling of the product is lost, and the quality of the product is reduced. How to skillfully combine milk and grains, a product which retains the nutrition of the grains and keeps the grains chewy is developed, so that brand new flavor and taste experience is brought to consumers, and the product is a market demand.
Disclosure of Invention
The invention aims to provide a stabilizer, preferably a stabilizer for a suspension pudding or a suspension beverage, a suspension pudding (preferably a grain suspension pudding) or a suspension beverage containing the same and a preparation method thereof. For example, in order to bring brand new flavor and taste experience to consumers, the fresh milk pudding and the instant cereal are skillfully combined, so that the taste of the pudding which is soft and instantly melted in the mouth is kept, the taste of the cereal for chewing is provided for the consumers, and balanced nutrition of milk and the cereal is provided for the consumers. To ensure that the consumer can eat each spoon of cereal each bite, the stabilizing system was modified. Namely, the suspension in the suspension pudding or the beverage of the invention has uniform suspension distribution, full mouthfeel and good flavor release.
Increase viscosity through pectin and slow down the suspended solid like the grain come-up or sink, through the network structure that gellan gum formed with the suspended solid like the grain wherein, wait the filling and cool off agar gel after, the grain evenly distributed is fixed in the pudding, and the consumer is when edible this pudding product like this, every mouthful, every spoon all edible grain. Meanwhile, through the selection of the component content, the suspension of suspended matters is uniformly distributed, the taste is full, and the flavor is well released.
Thus, the present invention provides the following aspects:
1. suspension stabilizer, preferably for the preparation of a suspension pudding or a suspension beverage, characterized in that it comprises 50-70 w/w% agar, 20-40 w/w% pectin (e.g. low ester amidated pectin) and 10-20 w/w% gellan gum (e.g. high acetyl gellan gum), by weight of the suspension stabilizer.
In a particular embodiment, the suspension stabilizer is characterized by comprising 50 w/w% to 60 w/w% agar, preferably 51 w/w%, 52 w/w%, 53 w/w%, 54 w/w%, 55 w/w%, 56 w/w%, 57 w/w%, 58 w/w% or 59 w/w% agar.
In a particular embodiment, the suspension stabilizer is characterized by comprising 20 w/w% to 30 w/w% pectin, preferably 21 w/w%, 22 w/w%, 23 w/w%, 24 w/w%, 25 w/w%, 26 w/w%, 27 w/w%, 28 w/w% or 29 w/w% pectin.
In a particular embodiment, the suspension stabilizer is characterized by comprising 11 w/w%, 12 w/w%, 13 w/w%, 14 w/w%, 15 w/w%, 16 w/w%, 17 w/w%, 18 w/w% or 19 w/w% gellan gum.
In a particular embodiment, the suspension stabilizer is characterized in that the pectin is a low ester amidated pectin, preferably pectin DA < 25%; the gellan gum is high acetyl gellan gum, preferably with a molecular weight of 1000-2000 kDa.
2. Suspension pudding, characterized in that it comprises 50 w/w% -80 w/w% (preferably 50 w/w%, 55 w/w%, 60 w/w%, 65 w/w%, 70 w/w% or 75 w/w%) liquid milk, 20 w/w% -45 w/w% (preferably 20 w/w%, 25 w/w%, 30 w/w%, 35 w/w% or 40 w/w%) suspension, 2 w/w% -5 w/w% (preferably 3 w/w% or 4 w/w%) creme, and 0.5 w/w% -2 w/w% (preferably 0.6 w/w%, 0.7 w/w%, 0.8 w/w%, 0.9 w/w%, 1 w/w%), 1.1 w/w%, 1.2 w/w%, 1.3 w/w%, 1.4 w/w%, 1.5 w/w%, 1.6 w/w%, 1.7 w/w%, 1.8 w/w% or 1.9 w/w%) of the suspension stabilizer.
In a preferred embodiment, the suspension pudding further comprises from 2 w/w% to 5 w/w% (preferably 3 w/w% or 4 w/w%) starch, and from 65 w/w% to 75 w/w% (preferably 67 w/w%, 70 w/w% or 73 w/w%) sweetener (preferably sucrose, glucose, fructose, maltose, starch sugar, lactose, artificial sweeteners such as sucralose, natural sweeteners such as steviol glycosides and the like).
In a specific embodiment, the suspension pudding is characterized in that the suspension is cooked grains (preferably rice, black rice or purple rice), nut pieces, fruit grains (such as orange grains, strawberry grains, mango grains, blueberry grains, pear grains, dragon fruit grains, peach grains, apple grains and the like), edible petals (such as lily petals, rose petals and the like), or a mixture thereof.
In particular embodiments, the liquid milk is raw milk, or is formulated from whey protein powder, whole milk powder, or skim milk powder; preferably, when the liquid milk is formulated from whey protein powder, whole milk powder or skim milk powder, the protein content of the liquid milk is 2.8-3.0 w/w%.
3 a process for the preparation of the suspension pudding,
comprises the following steps:
(1) mixing the raw materials except for suspended substances, and melting at 45-65 deg.C (preferably 48 deg.C, 50 deg.C, 52 deg.C, 55 deg.C, 58 deg.C, 60 deg.C or 62 deg.C) for 20-40 min;
(2) homogenizing at 50 deg.C-60 deg.C (preferably 51 deg.C, 52 deg.C, 53 deg.C, 54 deg.C, 55 deg.C, 56 deg.C, 57 deg.C, 58 deg.C or 59 deg.C) under primary pressure of 30bar-55bar (preferably 35bar, 36bar, 38bar, 40bar, 42bar, 45bar, 50bar or 53bar), and secondary pressure of 160bar-220bar (preferably 170bar, 175bar, 180bar, 185bar, 190bar, 195bar, 200bar, 205bar, 210bar or 215 bar);
(3) heating at 95-105 deg.C (preferably 97 deg.C, 100 deg.C or 103 deg.C) for 10-20 min;
(4) aseptically mixing the suspended matters, and stirring for 5-10 min;
(5) cooling to 72-85 deg.C, and bottling.
4. A suspended beverage comprising the above-mentioned suspension stabilizer in an amount of 0.5 to 2 w/w% (preferably 0.6 w/w%, 0.7 w/w%, 0.8 w/w%, 0.9 w/w%, 1 w/w%, 1.1 w/w%, 1.2 w/w%, 1.3 w/w%, 1.4 w/w%, 1.5 w/w%, 1.6 w/w%, 1.7 w/w%, 1.8 w/w% or 1.9 w/w%) and a suspension in an amount of 20 to 45 w/w%, based on the weight of the suspended beverage.
In a particular embodiment, the suspension is selected from fruit pieces (such as orange fruit pieces, strawberry fruit pieces, mango fruit pieces, blueberry fruit pieces, pear fruit pieces, dragon fruit pieces, peach fruit pieces, apple fruit pieces, and the like or mixtures thereof).
Preferably, auxiliary materials such as dietary fiber and edible essence are additionally added into the suspended pudding or the suspended beverage.
In an embodiment of the invention, the particle size of the suspension is 3mm to 10mm, preferably 5mm, 7mm or 9 mm.
The particles are suspended in the liquid and conform to the stokes settling velocity formula.
Figure BDA0001885062890000041
The Stokes sedimentation velocity formula (Stokes formula) is a formula for theoretically calculating the sedimentation velocity (w) of a sphere in a laminar state by the Stokes of American physicist in 1850
Wherein:
v: particle settling velocity (falling gradient of particle)
D: particle diameter (diameter of particle)
ρ: particle Density of particle
ρ F1: density of fluid (density of fluid)
η viscosity of fluid (viscosity of fluid)
g: acceleration of gravity (gravity)
Theoretically, if it is desired that the particles be stably suspended in the liquid, it is necessary to reduce the particle size as much as possible, reduce the density difference between the particles and the fluid, and increase the viscosity of the fluid.
The stabilizer formed by the combination of the agar, the pectin and the gellan gum can effectively improve the viscosity of the fluid and ensure that the particles are stably suspended in the liquid. Wherein the pectin has a thickening effect to increase the viscosity of the fluid; the gellan gum is easy to form a net structure, and like a large net, the gellan gum can prevent particles with small relative liquid density from floating upwards and prevent particles with large relative liquid density from sinking downwards; while the agar increases the viscosity, the agar melts when the temperature is higher than 90 ℃ due to the characteristic of the agar, and the liquid can be solidified when the temperature is lower than 50 ℃ so as to fix the particles in the agar and prevent the particles from migrating. The combination of agar, pectin, and gellan gum not only allows for stable suspension of the particles, but also the final product may be sticky, or hard and brittle in mouth feel. The contribution of the different colloids to the mouthfeel of the product is shown in figure 1.
The technical scheme of the invention has the following advantages:
(1) the pudding combines milk and suspended substances such as grains skillfully, not only retains the mouthfeel of the pudding which is soft and instantly melted in the mouth, but also provides the suspended substances such as grains with the mouthfeel of chewing, and also provides balanced nutrition for the milk and the suspended substances such as grains for consumers.
(2) The suspended pudding or suspended beverage has the suspended substances uniformly dispersed therein, the viscosity is increased through pectin to slow the suspended substances such as grains to float up or sink down, the suspended substances such as grains are suspended in a net structure formed by gellan gum, and after the agar gel is filled and cooled, the suspended substances such as grains are uniformly distributed and fixed in the pudding or beverage, so that the suspended substances such as grains can be eaten by each spoon of a consumer. Meanwhile, through the selection of the component content of the stabilizer, suspended matters are uniformly suspended and distributed, the taste is full, and the flavor is well released.
Drawings
FIG. 1: the contribution of different colloids to the mouthfeel of the product.
Detailed Description
The following detailed description is provided for the purpose of illustrating the embodiments and the advantageous effects thereof, and is not intended to limit the scope of the present disclosure.
Example 1
(1) Preparing materials: heating raw milk to 45 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 40 min.
(2) Homogenizing: homogenizing at 50 deg.C under primary pressure of 30bar and secondary pressure of 220 bar;
(3) heating: sterilizing the prepared feed liquid at 95 deg.C for 20min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 85 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000061
Example 2
(1) Preparing materials: heating raw milk to 65 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 20 min.
(2) Homogenizing: homogenizing at 50 deg.C under primary pressure of 30bar and secondary pressure of 220 bar;
(3) heating: sterilizing the prepared feed liquid at 95 deg.C for 20min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000062
Figure BDA0001885062890000071
Example 3
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 60 deg.C under first pressure of 55bar and second pressure of 160 bar;
(3) heating: sterilizing the prepared feed liquid at 95 deg.C for 20min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 85 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000072
Example 4
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 95 deg.C for 20min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 80 deg.C, and packaging.
(3) Filling: and (5) sterile filling.
Figure BDA0001885062890000081
Example 5
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 105 deg.C for 10min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 85 deg.C, and packaging.
(3) Filling: and (5) sterile filling.
Figure BDA0001885062890000082
Example 6
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 105 deg.C for 10min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 85 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000091
Example 7
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared material liquid i00 deg.C for 15min, mixing the suspension into the material liquid when it is hot after sterilization, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000092
Figure BDA0001885062890000101
Example 8
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000102
Example 9
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000111
Example 10
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000112
Figure BDA0001885062890000121
Example 11
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000122
Example 12
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000131
Example 13
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000132
Figure BDA0001885062890000141
Example 14
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000142
Figure BDA0001885062890000151
Example 15
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000152
Example 16
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000161
Example 17
(1) Preparing materials: heating raw milk to 55 deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000162
Figure BDA0001885062890000171
Example 18
(1) Preparing materials: heating fresh orange juice to 55 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000172
Example 19
(1) Preparing materials: heating fresh orange juice to 55 deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30 min.
(2) Homogenizing: homogenizing at 55 deg.C under first pressure of 40bar and second pressure of 200 bar;
(3) heating: sterilizing the prepared feed liquid at 100 deg.C for 15min, mixing the suspension with the feed liquid while the feed liquid is hot, stirring for 10min, cooling to 72 deg.C, and packaging.
(4) Filling: and (5) sterile filling.
Figure BDA0001885062890000181

Claims (12)

1. Suspension stabilizer, preferably for the preparation of a suspension pudding or a suspension beverage, characterized in that it comprises 50-70 w/w% agar, 20-40 w/w% pectin and 10-20 w/w% gellan gum, by weight of the suspension stabilizer.
2. Suspension stabilizer according to claim 1, characterized in that it comprises 50-60 w/w% agar, preferably 51-54, 55, 56, 57, 58 or 59 w/w% agar.
3. Suspension stabilizer according to claim 1 or 2, characterized in that it comprises 20 w/w% to 30 w/w% pectin, preferably 21 w/w%, 22 w/w%, 23 w/w%, 24 w/w%, 25 w/w%, 26 w/w%, 27 w/w%, 28 w/w% or 29 w/w% pectin.
4. The suspension stabilizer according to claim 1 or 2, characterized by comprising 11 w/w%, 12 w/w%, 13 w/w%, 14 w/w%, 15 w/w%, 16 w/w%, 17 w/w%, 18 w/w% or 19 w/w% of gellan gum.
5. Suspension stabilizer according to claim 1 or 2, characterized in that the pectin is a low ester amidated pectin, preferably pectin DA ≦ 25%; the gellan gum is high acetyl gellan gum, preferably with a molecular weight of 1000-2000 kDa.
6. Suspension pudding, characterized in that it comprises 50 w/w% -80 w/w% (preferably 50 w/w%, 55 w/w%, 60 w/w%, 65 w/w%, 70 w/w% or 75 w/w%) liquid milk, 20 w/w% -45 w/w% (preferably 20 w/w%, 25 w/w%, 30 w/w%, 35 w/w% or 40 w/w%) suspension, 2 w/w% -5 w/w% (preferably 3 w/w% or 4 w/w%) creme and 0.5 w/w% -2 w/w% (preferably 0.6 w/w%, 0.7 w/w%, 0.8 w/w%, 0.9 w/w%, 1 w/w%), 1.1 w/w%, 1.2 w/w%, 1.3 w/w%, 1.4 w/w%, 1.5 w/w%, 1.6 w/w%, 1.7 w/w%, 1.8 w/w% or 1.9 w/w%) of the suspension stabilizer according to any one of claims 1 to 5, optionally further comprising 2 w/w% to 5 w/w% (preferably 3 w/w% or 4 w/w%) of starch, and 65 w/w% to 75 w/w% (preferably 67 w/w%, 70 w/w% or 73 w/w%) of a sweetener (preferably sucrose, glucose, fructose, maltose, starch sugar, lactose, artificial sweeteners such as sucralose, natural sweeteners such as steviol glycosides).
7. A suspended pudding according to claim 6 wherein the particle size of the suspension is from 3mm to 10mm, preferably 5mm, 7mm or 9 mm.
8. A suspension pudding according to claim 6 or 7 wherein said suspension is prepared from cooked cereal grains (such as rice, black rice or purple rice), bean or potato particles (such as yam particles, purple potato particles, sweet potato particles), crushed nuts, fruit particles (such as orange particles, strawberry particles, mango particles, blueberry particles, pear particles, dragon fruit particles, apple particles, peach particles, etc.), edible petals or mixtures thereof.
9. Suspension pudding according to claim 6 or 7, wherein said liquid milk is raw milk or is formulated from whey protein powder, whole milk powder or skimmed milk powder; preferably, when the liquid milk is formulated from whey protein powder, whole milk powder or skim milk powder, the protein content of the liquid milk is 2.8-3.0 w/w%.
10. A process for the preparation of a suspension pudding according to anyone of claims 6 to 9,
comprises the following steps:
(1) mixing the raw materials except for suspended substances, and melting at 45-65 deg.C (preferably 48 deg.C, 50 deg.C, 52 deg.C, 55 deg.C, 58 deg.C, 60 deg.C or 62 deg.C) for 20-40 min;
(2) homogenizing at 50 deg.C-60 deg.C (preferably 51 deg.C, 52 deg.C, 53 deg.C, 54 deg.C, 55 deg.C, 56 deg.C, 57 deg.C, 58 deg.C or 59 deg.C) under primary pressure of 30bar-55bar (preferably 35bar, 36bar, 38bar, 40bar, 42bar, 45bar, 50bar or 53bar), and secondary pressure of 160bar-220bar (preferably 170bar, 175bar, 180bar, 185bar, 190bar, 195bar, 200bar, 205bar, 210bar or 215 bar);
(3) heating at 95-105 deg.C (preferably 97 deg.C, 100 deg.C or 103 deg.C) for 10-20 min;
(4) aseptically mixing the suspension (preferably as defined in claim 8), stirring for 5-10 min;
(5) cooling to 72-85 deg.C, and bottling.
11. A suspended beverage comprising 2 to 5 w/w% of the suspension stabilizer of any one of claims 1 to 5 and 20 to 45 w/w% of the suspension, based on the weight of the suspended beverage.
12. A suspended beverage as claimed in claim 11 wherein the suspension is selected from fruit pieces (such as orange fruit pieces, strawberry fruit pieces, mango fruit pieces, blueberry fruit pieces, pome fruit pieces, dragon fruit pieces, apple fruit pieces, peach fruit pieces or mixtures thereof).
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