CN112120082A - Modified emulsion emulsifying thickener and preparation method thereof - Google Patents
Modified emulsion emulsifying thickener and preparation method thereof Download PDFInfo
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- CN112120082A CN112120082A CN202011102004.2A CN202011102004A CN112120082A CN 112120082 A CN112120082 A CN 112120082A CN 202011102004 A CN202011102004 A CN 202011102004A CN 112120082 A CN112120082 A CN 112120082A
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- water
- fatty acid
- acid ester
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- carrageenan
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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
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a modified emulsion emulsifying thickener and a preparation method thereof, wherein the thickener is prepared from the following raw materials in percentage by mass: 15-25% of agar, 3-5% of water-soluble chitosan, 15-25% of sodium alginate, 5-15% of gellan gum, 5-10% of carrageenan, 10-25% of sucrose fatty acid ester, 1-3% of glycerol fatty acid ester and the balance of water; the thickening agent prepared by the method further improves the nutritional value and the taste of the dairy product, reduces the consumption of edible gum and achieves better market effect.
Description
Technical Field
The invention belongs to the technical field of preparation of dairy product additives, and particularly relates to a modified milk emulsifying thickener and a preparation method thereof.
Background
In the existing dairy product production, the conditions that the quality of the dairy product is affected, mainly acidification, are often caused in the processing and storage processes of the dairy product, so that protein in milk is easily precipitated, whey is separated out, and the phenomenon of layering is caused, so that the product is difficult to be accepted by the market. The existing thickening agent is lack of nutrient components, most edible glue is used, and although the problem of acidification can be solved by the edible glue, the edible glue does not have too many nutrient components, and the health of a human body is influenced by excessive eating.
Disclosure of Invention
In view of the defects of the prior art, the invention provides the modified milk emulsifying thickener and the preparation method thereof, the thickener prepared by the method further improves the nutritional value and the mouthfeel of the dairy products, reduces the consumption of edible gum and achieves better market effect.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a modified emulsion emulsifying thickener which is prepared from the following raw materials in percentage by mass: 15-25% of agar, 3-5% of water-soluble chitosan, 15-25% of sodium alginate, 5-15% of gellan gum, 5-10% of carrageenan, 10-25% of sucrose fatty acid ester, 1-3% of glycerol fatty acid ester and the balance of water.
The modified milk emulsifying thickener is prepared from the following raw materials in percentage by mass: 15-20% of agar, 4-5% of water-soluble chitosan, 15-20% of sodium alginate, 12-15% of gellan gum, 5-7% of carrageenan, 20-25% of sucrose fatty acid ester, 1-2% of glycerol fatty acid ester and the balance of water.
The modified milk emulsifying thickener is prepared from the following raw materials in percentage by mass: 20-25% of agar, 3-4% of water-soluble chitosan, 20-25% of sodium alginate, 5-12% of gellan gum, 7-10% of carrageenan, 10-20% of sucrose fatty acid ester, 2-3% of glycerol fatty acid ester and the balance of water.
The modified milk emulsifying thickener is prepared from the following raw materials in percentage by mass: 18% of agar, 4% of water-soluble chitosan, 22% of sodium alginate, 12% of gellan gum, 8% of carrageenan, 14% of sucrose fatty acid ester, 3% of glycerol fatty acid ester and the balance of water.
The invention also provides a preparation method of the modified milk emulsifying thickener, which comprises the following steps:
1) firstly, adding sodium alginate and water-soluble chitosan into water to be completely dissolved to prepare a mixed solution for later use;
2) heating gellan gum, carrageenan, sucrose fatty acid ester, glycerin fatty acid ester and water to 26-28 ℃, uniformly stirring at the stirring speed of 3000-;
3) adding the mixed solution prepared in the step 1) into the step 2) to enable the solution to be always in an emulsified and uniform state, and thus obtaining the prepared emulsion thickening agent.
Compared with the prior art, the invention has the following beneficial effects:
1. the thickener prepared by the invention further improves the nutritional value and the taste of the dairy product, reduces the consumption of edible gum and achieves better market effect.
2. The thickener obtained by the invention has stable quality and can be widely applied to the market.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples, but the scope of the present invention is not limited thereto.
Example 1:
the invention provides a modified emulsion emulsifying thickener which is prepared from the following raw materials in percentage by mass: 18% of agar, 4% of water-soluble chitosan, 22% of sodium alginate, 12% of gellan gum, 8% of carrageenan, 14% of sucrose fatty acid ester, 3% of glycerol fatty acid ester and the balance of water.
The preparation method of the modified milk emulsifying thickener comprises the following steps:
1) firstly, adding sodium alginate and water-soluble chitosan into water to be completely dissolved to prepare a mixed solution for later use;
2) heating gellan gum, carrageenan, sucrose fatty acid ester, glycerin fatty acid ester and water to 28 deg.C, stirring at 4500r/min, and emulsifying;
3) adding the mixed solution prepared in the step 1) into the step 2) to enable the solution to be always in an emulsified and uniform state, and thus obtaining the prepared emulsion thickening agent.
Example 2:
the invention provides a modified emulsion emulsifying thickener which is prepared from the following raw materials in percentage by mass: 15-25% of agar, 3% of water-soluble chitosan, 25% of sodium alginate, 5% of gellan gum, 10% of carrageenan, 10% of sucrose fatty acid ester, 3% of glycerol fatty acid ester and the balance of water.
The preparation method of the modified milk emulsifying thickener comprises the following steps:
1) firstly, adding sodium alginate and water-soluble chitosan into water to be completely dissolved to prepare a mixed solution for later use;
2) heating gellan gum, carrageenan, sucrose fatty acid ester, glycerin fatty acid ester and water to 26 deg.C, stirring uniformly at a stirring speed of 5000r/min, and emulsifying uniformly;
3) adding the mixed solution prepared in the step 1) into the step 2) to enable the solution to be always in an emulsified and uniform state, and thus obtaining the prepared emulsion thickening agent.
Example 3:
the invention provides a modified emulsion emulsifying thickener which is prepared from the following raw materials in percentage by mass: 15-25% of agar, 4.5% of water-soluble chitosan, 23% of sodium alginate, 11% of gellan gum, 6% of carrageenan, 14% of sucrose fatty acid ester, 3% of glycerol fatty acid ester and the balance of water.
The preparation method of this example is the same as example 1.
Example 4:
the invention provides a modified emulsion emulsifying thickener which is prepared from the following raw materials in percentage by mass: 21% of agar, 4% of water-soluble chitosan, 18% of sodium alginate, 12% of gellan gum, 6% of carrageenan, 14% of sucrose fatty acid ester, 3% of glycerol fatty acid ester and the balance of water.
The preparation method of this example is the same as example 1.
Example 5:
the invention provides a modified emulsion emulsifying thickener which is prepared from the following raw materials in percentage by mass: 15-25% of agar, 3.5% of water-soluble chitosan, 19% of sodium alginate, 9% of gellan gum, 7% of carrageenan, 16% of sucrose fatty acid ester, 2.5% of glycerol fatty acid ester and the balance of water.
The preparation method of this example is the same as example 1.
Example 6:
the invention provides a modified emulsion emulsifying thickener which is prepared from the following raw materials in percentage by mass: 15-25% of agar, 5% of water-soluble chitosan, 15% of sodium alginate, 15% of gellan gum, 5% of carrageenan, 25% of sucrose fatty acid ester, 1% of glycerol fatty acid ester and the balance of water.
The preparation method of this example is the same as example 1.
Evaluation of indexes of emulsion thickeners of formulated milks prepared in examples 1 to 6:
the emulsion thickeners of the prepared examples 1 to 6 all had no off-flavor, were viscous liquids, and had good mouthfeel.
In addition to the above embodiments, the present invention may have other embodiments. Any basic scheme formed by adopting equivalent replacement or equivalent transformation falls into the protection scope of the claims of the invention.
Claims (5)
1. The modified milk emulsifying thickener is characterized by being prepared from the following raw materials in percentage by mass: 15-25% of agar, 3-5% of water-soluble chitosan, 15-25% of sodium alginate, 5-15% of gellan gum, 5-10% of carrageenan, 10-25% of sucrose fatty acid ester, 1-3% of glycerol fatty acid ester and the balance of water.
2. The modified milk emulsifying thickener of claim 1, which is prepared from the following raw materials in percentage by mass: 15-20% of agar, 4-5% of water-soluble chitosan, 15-20% of sodium alginate, 12-15% of gellan gum, 5-7% of carrageenan, 20-25% of sucrose fatty acid ester, 1-2% of glycerol fatty acid ester and the balance of water.
3. The modified milk emulsifying thickener of claim 1, which is prepared from the following raw materials in percentage by mass: 20-25% of agar, 3-4% of water-soluble chitosan, 20-25% of sodium alginate, 5-12% of gellan gum, 7-10% of carrageenan, 10-20% of sucrose fatty acid ester, 2-3% of glycerol fatty acid ester and the balance of water.
4. The modified milk emulsifying thickener of claim 1, which is prepared from the following raw materials in percentage by mass: 18% of agar, 4% of water-soluble chitosan, 22% of sodium alginate, 12% of gellan gum, 8% of carrageenan, 14% of sucrose fatty acid ester, 3% of glycerol fatty acid ester and the balance of water.
5. The method of preparing a modified milk emulsifying thickener of claim 1, comprising the steps of:
1) firstly, adding sodium alginate and water-soluble chitosan into water to be completely dissolved to prepare a mixed solution for later use;
2) heating gellan gum, carrageenan, sucrose fatty acid ester, glycerin fatty acid ester and water to 26-28 ℃, uniformly stirring at the stirring speed of 3000-;
3) adding the mixed solution prepared in the step 1) into the step 2) to enable the solution to be always in an emulsified and uniform state, and thus obtaining the prepared emulsion thickening agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011102004.2A CN112120082A (en) | 2020-10-15 | 2020-10-15 | Modified emulsion emulsifying thickener and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011102004.2A CN112120082A (en) | 2020-10-15 | 2020-10-15 | Modified emulsion emulsifying thickener and preparation method thereof |
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| CN112120082A true CN112120082A (en) | 2020-12-25 |
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| CN202011102004.2A Pending CN112120082A (en) | 2020-10-15 | 2020-10-15 | Modified emulsion emulsifying thickener and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925969A (en) * | 2018-09-07 | 2018-12-04 | 袁徐芳 | A kind of optimization thickener and preparation method thereof |
| CN110915921A (en) * | 2019-11-27 | 2020-03-27 | 徐州工程学院 | Multi-fiber yoghourt thickener |
| CN110916094A (en) * | 2019-11-27 | 2020-03-27 | 徐州工程学院 | Banana and purple sweet potato flavored pudding |
-
2020
- 2020-10-15 CN CN202011102004.2A patent/CN112120082A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925969A (en) * | 2018-09-07 | 2018-12-04 | 袁徐芳 | A kind of optimization thickener and preparation method thereof |
| CN110915921A (en) * | 2019-11-27 | 2020-03-27 | 徐州工程学院 | Multi-fiber yoghourt thickener |
| CN110916094A (en) * | 2019-11-27 | 2020-03-27 | 徐州工程学院 | Banana and purple sweet potato flavored pudding |
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Application publication date: 20201225 |
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| RJ01 | Rejection of invention patent application after publication |