CN111227221B - Stabilizer and preparation method thereof - Google Patents

Stabilizer and preparation method thereof Download PDF

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CN111227221B
CN111227221B CN201811448551.9A CN201811448551A CN111227221B CN 111227221 B CN111227221 B CN 111227221B CN 201811448551 A CN201811448551 A CN 201811448551A CN 111227221 B CN111227221 B CN 111227221B
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suspension
pudding
fruit
pectin
stabilizer
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CN111227221A (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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  • 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 50-70 w/w% agar, 20-40 w/w% pectin and 10-20 w/w% 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 suspended pudding or suspended beverage, suspended pudding or suspended beverage comprising the same, and a method for preparing the same. In particular to a grain suspension pudding and a preparation method thereof.
Background
Pudding is a jelly-like food obtained by solidifying pasty raw materials. Pudding is popular in European and American countries as a gel solid food, and is popular as dessert. Pudding has a variety of flavors and forms, such as: caramel pudding, egg pudding, mango pudding, fresh milk pudding, chocolate pudding, strawberry pudding, and the like. The fresh milk pudding is produced by taking raw milk as a main raw material and through a series of procedures of batching, homogenizing, sterilizing, filling and the like. Milk is a complete food which is rich in nutrition and easy to digest and absorb, and is favored by consumers. In recent years, along with the acceleration of the life rhythm, the demands of people for convenient foods are obviously improved, and meanwhile, the demands for product quality are also higher and higher. Instant grains are used as breakfast first choice for white-collar consumers, and the market growth is rapid in recent years. The instant cereal is crisp in taste, but is not suitable for being eaten directly as breakfast, and most of the instant cereal is difficult to swallow due to the lack of moisture in the early morning organism, and is soaked in milk for a moment before being eaten, so that nutrition of the milk and the cereal is taken, and meanwhile, the instant cereal is easier to eat. However, the instant grains are soaked in cow milk, so that the instant grains are easy to absorb water, the instant grains become soft, become pasty when serious, lose chewing feeling of the instant grains, and reduce the quality of the instant grains. How to skillfully combine milk and grains, develop a product which can keep the nutrition of the grains and keep the chewing sense of the grains, thereby bringing brand new flavor and taste experience for consumers and being a market demand.
Disclosure of Invention
The object of the present invention is to provide a stabiliser, preferably for a suspension pudding or suspension beverage, a suspension pudding (preferably a cereal grain suspension pudding) or suspension beverage comprising the same and a method for the preparation thereof. For example, in order to bring brand new flavor and taste experience to consumers, the invention skillfully combines fresh milk pudding with instant grains, so that the soft and instant taste of the pudding is reserved, the chewing taste of the grains is provided for the consumers, and balanced nutrition of milk and grains is also provided for the consumers. To ensure that each bite and spoon of cereal is eaten by the consumer, stabilization systems have been improved. The suspended matters in the suspended pudding or the beverage are uniformly distributed in a suspended mode, and the beverage is full in taste and good in flavor release.
The viscosity of the pectin is increased to slow down the floating or sinking of suspended matters such as grains, the suspended matters such as grains are suspended in the pectin through a net structure formed by gellan gum, and the grains are uniformly distributed and fixed in pudding after the cooled agar gel is filled, so that the grains can be eaten by a consumer every mouth and every spoon when the pudding product is eaten. Meanwhile, through the selection of the component content, the suspended matters are uniformly distributed in a suspending way, 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 suspension beverage, characterized in that it comprises 50w/w to 70w/w% agar, 20w/w to 40w/w% pectin (e.g. low ester amidated pectin) and 10w/w to 20w/w% gellan gum (e.g. Gao Yixian base gellan gum) by weight of the suspension stabilizer.
In a specific embodiment, the suspension stabilizer is characterized in that it comprises 50w/w% -60w/w% agar, preferably 51w/w%, 52w/w%, 53w/w%, 54w/w%, 55w/w%, 56w/w%, 57w/w%, 58w/w% or 59w/w% agar.
In a specific embodiment, the suspension stabilizer is characterized by comprising 20w/w% -30w/w% pectin, preferably 21w/w%, 22w/w%, 23w/w%, 24w/w%, 25w/w%, 26w/w%, 27w/w%, 28w/w% or 29w/w% pectin.
In particular embodiments, the suspension stabilizer is characterized by comprising 11w/w%, 12w/w%, 13w/w%, 14w/w%, 15w/w%, 16w/w%, 17w/w%, 18w/w%, or 19w/w% gellan gum.
In a specific embodiment, the suspension stabilizer is characterized in that the pectin is a low ester amidated pectin, preferably pectin DA < 25%; the gellan gum is Gao Yixian-based gellan gum, preferably with a molecular weight of 1000-2000kDa.
2. Suspension pudding, characterized in that it comprises 50w/w% -80 w% (preferably 50w/w%, 55w/w%, 60w/w%, 65w/w%, 70w/w% or 75 w/w%) of liquid milk, 20 w% -45 w% (preferably 20w/w%, 25w/w%, 30w/w%, 35w/w% or 40 w/w%) of suspension, 2 w% -5 w% (preferably 3w/w% or 4 w/w%) of cream, and 0.5 w% -2 w% (preferably 0.6w/w%,0.7w/w%,0.8 w%,0.9w/w%,1w/w%,1.1w/w%,1.2 w%,1.3w/w%,1.4 w%,1.5w/w%,1.6w/w%,1.7 w%,1.8 w% or 1.9 w%) of said stable suspension.
In a preferred embodiment, the suspension pudding further comprises 2w/w% -5w/w% (preferably 3w/w% or 4 w/w%) starch, and 65w/w% -75 w% (preferably 67w/w%, 70w/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, etc.).
In a specific embodiment, the suspension is characterized in that the suspension is cooked cereal grains (preferably rice, black rice or purple rice), nut pieces, fruit pieces (e.g., orange fruit pieces, strawberry fruit pieces, mango fruit pieces, blueberry fruit pieces, pear fruit pieces, dragon fruit pieces, peach fruit pieces, apple fruit pieces, etc.), edible petals (e.g., lily petals, rose petals, etc.), or mixtures thereof.
In specific embodiments, the liquid milk is raw cow 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 2.8-3.0w/w%.
3 a process for preparing said suspension pudding, characterized in that,
comprises the following steps:
(1) Mixing the materials except suspended matters, and melting at 45-65deg.C (preferably at 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 under conditions of 50-60deg.C (preferably 51deg.C, 52deg.C, 53deg.C, 55deg.C, 58deg.C or 59deg.C) with a primary pressure of 30-55 bar (preferably 35bar, 36bar, 38bar, 40bar, 42bar, 45bar, 50bar or 53 bar), and a secondary pressure of 160-220 bar (preferably 170bar, 175bar, 180bar, 185bar, 190bar, 195bar, 200bar, 205bar, 210bar or 215 bar);
(3) Heating at 95deg.C-105deg.C (preferably 97deg.C, 100deg.C or 103 deg.C) for 10min-20 min;
(4) Sterile mixing the suspended substances, and stirring for 5-10 min;
(5) Cooling to 72-85 deg.c and packing.
4. Suspension beverage, characterized in that it comprises the above-mentioned 0.5w/w% -2w/w% (preferably 0.6w/w%,0.7w/w%,0.8w/w%,0.9w/w%,1w/w%,1.1w/w%,1.2w/w%,1.3w/w%,1.4w/w%,1.5w/w%,1.6w/w%,1.7w/w%,1.8w/w% or 1.9 w/w%) suspension stabilizer and 20w/w% -45w/w% suspension, based on the weight of the suspension beverage.
In particular embodiments, the suspension is selected from fruit pieces (e.g., 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, dietary fiber, edible essence and other auxiliary materials 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 9mm.
The particles are suspended in the liquid and conform to the Stokes sedimentation velocity formula.
Figure BDA0001885062890000041
Stokes' sedimentation velocity equation (Stockes formula) is an equation for theoretical estimation of the sedimentation velocity (w) of a sphere in a laminar flow state by Stokes (G.G.Stokes) of the United states physicist in 1850
Wherein:
v: sedimentation velocity of particles (falling velocity of particle)
D: particle diameter (diameter of particle)
ρ: particle density (density of particle)
ρf1: density of fluid (density of fluid)
η: viscosity of fluid (viscosity of fluid)
g: gravity acceleration (gradient)
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 stabilizing agent formed by combining agar, pectin and gellan gum can effectively improve the viscosity of fluid and ensure that particles are stably suspended in liquid. Wherein pectin has a thickening effect and increases the viscosity of the fluid; gellan gum is very easy to form a net structure, like a large net, can prevent particles with small relative liquid density from floating upwards and sinking with large relative liquid density; while agar increases in viscosity, because it melts at a temperature above 90 ℃ and solidifies at a temperature below 50 ℃, the particles are immobilized therein and no migration occurs. The combination of agar, pectin and gellan gum not only allows stable suspension of the particles, but also results in a sticky or hard and brittle mouthfeel of the final product. 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 skillfully combines milk with suspended matters such as grains, so that the soft mouthfeel of the pudding is maintained, the mouthfeel of the suspended matters such as grains for chewing is provided for consumers, and balanced nutrition of the milk and the suspended matters such as grains is provided for the consumers.
(2) The suspended pudding or the suspended beverage is uniformly dispersed and suspended, the viscosity of the suspended matters such as grains are increased through pectin to slow the suspended matters such as grains to float or sink, the suspended matters such as grains are suspended in the suspended matters through a network structure formed by gellan gum, and after the cooled agar gel is filled, the suspended matters such as grains are uniformly distributed and fixed in the pudding or the beverage, so that each mouth and each spoon of a consumer can eat the suspended matters such as grains. Meanwhile, through the selection of the content of the stabilizer components, the suspended matters are uniformly distributed in a suspending way, and have full mouthfeel and good flavor release.
Drawings
Fig. 1: contribution of different colloids to the mouthfeel of the product.
Detailed Description
The following detailed description of the invention and the advantages achieved by the embodiments are intended to help the reader to better understand the nature and features of the invention, and are not intended to limit the scope of the invention.
Example 1
(1) And (3) batching: heating raw milk to 45deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 40min.
(2) Homogenizing: homogenizing at 50deg.C under primary pressure of 30bar and secondary pressure of 220 bar;
(3) Heating: sterilizing the prepared feed liquid at 95deg.C for 20min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, and cooling to 85deg.C for packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000061
Example 2
(1) And (3) batching: heating raw milk to 65deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 20min.
(2) Homogenizing: homogenizing at 50deg.C under primary pressure of 30bar and secondary pressure of 220 bar;
(3) Heating: sterilizing the prepared feed liquid at 95deg.C for 20min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000062
Figure BDA0001885062890000071
Example 3
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 60 ℃ under the primary pressure of 55bar and the secondary pressure of 160 bar;
(3) Heating: sterilizing the prepared feed liquid at 95deg.C for 20min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, and cooling to 85deg.C for packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000072
Example 4
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 95deg.C for 20min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, and cooling to 80deg.C for packaging.
(3) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000081
Example 5
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 105deg.C for 10min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, and cooling to 85deg.C for packaging.
(3) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000082
Example 6
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 105deg.C for 10min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, and cooling to 85deg.C for packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000091
Example 7
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at i00 ℃ for 15min, mixing the suspension into the feed liquid when the suspension is hot, stirring for 10min, and cooling to 72 ℃ for packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000092
Figure BDA0001885062890000101
Example 8
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000102
Example 9
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000111
Example 10
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000112
Figure BDA0001885062890000121
Example 11
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000122
Example 12
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000131
Example 13
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000132
Figure BDA0001885062890000141
Example 14
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000142
Figure BDA0001885062890000151
Example 15
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000152
Example 16
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000161
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Example 17
(1) And (3) batching: heating raw milk to 55deg.C, adding white sugar, cream, hydroxypropyl distarch phosphate, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000162
Figure BDA0001885062890000171
Example 18
(1) And (3) batching: heating fresh orange juice to 55deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000172
Example 19
(1) And (3) batching: heating fresh orange juice to 55deg.C, adding white sugar, agar, pectin, and gellan gum, and stirring for 30min.
(2) Homogenizing: homogenizing at 55deg.C under primary pressure 40bar and secondary pressure 200 bar;
(3) Heating: sterilizing the prepared feed liquid at 100deg.C for 15min, mixing the suspension with the feed liquid while it is hot, stirring for 10min, cooling to 72deg.C, and packaging.
(4) And (3) filling: and (5) aseptic filling.
Figure BDA0001885062890000181
/>

Claims (36)

1. Suspension stabilizer characterized by comprising 50w/w% -70w/w% agar, 20w/w% -40w/w% pectin and 10w/w% -20w/w% gellan gum, based on the weight of the suspension stabilizer, the pectin being a low ester amidated pectin; the gellan gum is Gao Yixian-based gellan gum.
2. The suspension stabilizer of claim 1 for use in preparing a suspension pudding or suspension beverage.
3. The suspension stabilizer of claim 1, comprising 50w/w% to 60w/w% agar.
4. The suspension stabilizer of claim 1, comprising 51w/w%, 52w/w%, 53w/w%, 54w/w%, 55w/w%, 56w/w%, 57w/w%, 58w/w%, or 59w/w% agar.
5. Suspension stabilizer according to claim 1 or 2, characterized in that it comprises 20-30 w/w% pectin.
6. Suspension stabilizer according to claim 1 or 2, characterized in that it comprises 21w/w%, 22w/w%, 23w/w%, 24w/w%, 25w/w%, 26w/w%, 27w/w%, 28w/w% or 29w/w% pectin.
7. Suspension stabilizer according to claim 1 or 2, characterized in that it comprises 11w/w%, 12w/w%, 13w/w%, 14w/w%, 15w/w%, 16w/w%, 17w/w%, 18w/w% or 19w/w% gellan gum.
8. The suspension stabilizer of claim 1, wherein the pectin DA is less than or equal to 25%.
9. The suspension stabilizer of claim 8, wherein the gellan gum has a molecular weight of 1000-2000kDa.
10. Suspension pudding, characterized in that it comprises 50w/w to 80w/w% of liquid milk, 20w/w to 45w/w% of suspension, 2w/w to 5w/w% of cream and 0.5w/w to 2w/w% of suspension stabilizer according to any of claims 1 to 9, based on the weight of the suspension pudding.
11. Suspension pudding according to claim 10, characterized in that it comprises 50w/w%, 55w/w%, 60w/w%, 65w/w%, 70w/w% or 75w/w% of liquid milk, based on the weight of the suspension pudding.
12. A suspension pudding according to claim 10, characterized in that it comprises 20w/w%, 25w/w%, 30w/w%, 35w/w% or 40w/w% of the suspension, based on the weight of the suspension pudding.
13. A suspension pudding as claimed in claim 10, comprising 3w/w% or 4w/w% cream by weight of the suspension pudding.
14. Suspension pudding according to claim 10, characterized in that it comprises 0.6w/w%,0.7w/w%,0.8w/w%,0.9w/w%,1w/w%,1.1w/w%,1.2w/w%,1.3w/w%,1.4w/w%,1.5w/w%,1.6w/w%,1.7w/w%,1.8w/w% or 1.9w/w% of the suspension stabilizer according to any one of claims 1 to 10, based on the weight of the suspension pudding.
15. The suspension pudding of any one of claims 10-14 further comprising 2w/w% to 5w/w% starch and 65w/w% to 75w/w% sweetener.
16. The suspension pudding of any one of claims 10-14 further comprising 3w/w% or 4w/w% starch and 67w/w%, 70w/w% or 73w/w% sweetener.
17. The suspension pudding of claim 15 wherein the sweetener is sucrose, glucose, fructose, maltose, starch sugar, lactose, artificial sweetener, or natural sweetener.
18. The suspension pudding of claim 17 wherein the artificial sweetener is sucralose and the natural sweetener is steviol glycoside.
19. A suspension pudding as claimed in any one of claims 10 to 14, wherein the particle size of the suspension is in the range 3mm to 10mm.
20. A suspension pudding as claimed in any one of claims 10 to 14, wherein the particle size of the suspension is 5mm,7mm or 9mm.
21. The suspension pudding of any one of claims 10-14 wherein the suspension is cooked cereal grain, soy grain, potato grain, nut pieces, fruit pieces, edible petals or mixtures thereof.
22. The suspension pudding of claim 21 wherein said cooked cereal grain is rice, black rice or purple rice.
23. The suspended pudding of claim 21 wherein said beans or potato granules are yam granules, purple potato granules or sweet potato granules.
24. The suspended pudding of claim 21 wherein the fruit particle is an orange fruit particle, a strawberry fruit particle, a mango fruit particle, a blueberry fruit particle, a pear fruit particle, a dragon fruit particle, an apple fruit particle, or a peach fruit particle.
25. Suspension pudding according to any one of claims 10-14, characterized in that the liquid milk is raw cow's milk or is formulated from whey protein powder, whole milk powder or skimmed milk powder.
26. The suspension pudding of claim 25 wherein said liquid milk has a protein content of 2.8-3.0w/w% when said liquid milk is formulated from whey protein powder, whole milk powder or skim milk powder.
27. A method for preparing a suspension pudding according to any one of claims 10-26, characterized in that,
comprises the following steps:
(1) Mixing the raw materials except suspended matters, and melting the raw materials at the temperature of 45-65 ℃ for 20-40 min;
(2) Homogenizing under the conditions of primary pressure of 30bar-55bar at 50-60 ℃ and secondary pressure of 160bar-220 bar;
(3) Heating at 95-105 deg.c for 10-20 min;
(4) Mixing the suspension aseptically, and stirring for 5-10 min;
(5) Cooling to 72-85 deg.c and packing.
28. The process of claim 27, wherein step (1) is performed at a temperature of 48 ℃, 50 ℃, 52 ℃, 55 ℃, 58 ℃, 60 ℃ or 62 ℃ for 20min to 40min.
29. The method of claim 27, wherein step (2) is homogenized at a temperature of 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, or 59 ℃.
30. The method of claim 27, wherein the step (2) primary pressure is 35bar, 36bar, 38bar, 40bar, 42bar, 45bar, 50bar, or 53bar.
31. The method of claim 27, wherein the step (2) secondary pressure is 170bar, 175bar, 180bar, 185bar, 190bar, 195bar, 200bar, 205bar, 210bar, or 215bar.
32. The method of claim 27, wherein step (3) is heated at 97 ℃, 100 ℃ or 103 ℃.
33. A method as claimed in claim 27, wherein the suspension is as defined in claim 21.
34. Suspension beverage, characterized in that it comprises from 2w/w% to 5w/w% of the suspension stabilizer according to any one of claims 1 to 9 and from 20w/w% to 45w/w% of the suspension, based on the weight of the suspension beverage.
35. The suspension beverage of claim 34, wherein the suspension is selected from fruit pieces.
36. The suspension beverage of claim 35, wherein the fruit particles are orange fruit particles, strawberry fruit particles, mango fruit particles, blueberry fruit particles, pear fruit particles, dragon fruit particles, apple fruit particles, peach fruit particles, or mixtures thereof.
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