阅读说明：本技术 一种复配乳化增稠剂 (Compound emulsifying thickener ) 是由 王彩玲 于 2021-08-23 设计创作，主要内容包括：本发明公开了一种复配乳化增稠剂,包括以下组分：魔芋胶、黄原胶、羧甲基纤维素钠、水不溶性阿拉伯木聚糖,本发明还公开了其制备方法。本发明提供的复配乳化增稠剂能够改善食品的性状,起到良好的乳化和增稠作用,可广泛应用于食品和液态饮品的制备,所用水不溶性阿拉伯木聚糖为玉米秸秆碱溶液提取物,保留了水不溶性阿拉伯木聚糖的天然大分子的特性,具有较高的阿魏酸含量,具有良好的持水性、粘性、泡沫稳定性和抗氧化性,能够减少其他化学增稠剂和乳化剂的添加。(The invention discloses a compound emulsifying thickener, which comprises the following components: konjac gum, xanthan gum, sodium carboxymethylcellulose and water-insoluble arabinoxylan, and the invention also discloses a preparation method of the konjac gum. The compound emulsifying thickener provided by the invention can improve the properties of food, has good emulsifying and thickening effects, can be widely applied to the preparation of food and liquid drinks, uses the water-insoluble arabinoxylan as the corn stalk alkali solution extract, retains the characteristics of natural macromolecules of the water-insoluble arabinoxylan, has higher ferulic acid content, has good water retention, viscosity, foam stability and oxidation resistance, and can reduce the addition of other chemical thickeners and emulsifiers.)

1. The compound emulsified thickening agent is characterized by comprising the following components: konjac gum, xanthan gum, sodium carboxymethylcellulose and water-insoluble arabinoxylan.

2. The built emulsifying thickener of claim 1, wherein the water-insoluble arabinoxylan is prepared by the following steps: crushing and sieving plant straws, adding alkaline electrolyzed water, extracting in water bath at 40 ℃ for 2-4 h, then adding acid to adjust the pH value to be neutral, standing for 1-3 h, taking supernate, concentrating, centrifuging, adding ethanol, refrigerating at 4 ℃ in a refrigerator overnight, centrifuging to take precipitate, dissolving the precipitate again, centrifuging to remove insoluble substances, evaporating to remove the ethanol, and freeze-drying to obtain the water-insoluble arabinoxylan.

3. The compound emulsifying thickener of claim 2, wherein the added acid is glacial acetic acid; the volume fraction of ethanol added was 95%.

4. The compound emulsified thickening agent according to claim 1, wherein the weight parts of the components are as follows: 8-15 parts of konjac glucomannan, 4-11 parts of xanthan gum, 0.3-0.9 part of sodium carboxymethyl cellulose and 0.5-2.5 parts of water-insoluble arabinoxylan.

5. The compound emulsified thickening agent according to claim 1, further comprising the following components: 0.1-0.9 part of citric acid monoglyceride and sorbitan fatty acid ester; the weight part ratio of the citric acid monoglyceride to the sorbitan fatty acid ester is 2: 1.

6. The compound emulsified thickening agent according to claim 1, wherein the weight parts of the components are as follows: 10-12 parts of konjac glucomannan, 6-9 parts of xanthan gum, 0.5-0.8 part of sodium carboxymethylcellulose, 1.5-2.0 parts of water-insoluble arabinoxylan, 0.6-1.2 parts of citric acid monoglyceride and 0.3-0.6 part of sorbitan fatty acid ester.

7. The compound emulsified thickening agent according to claim 1, wherein the weight parts of the components are as follows: 11 parts of konjac gum, 8 parts of xanthan gum, 0.6 part of sodium carboxymethylcellulose, 1.8 parts of water-insoluble arabinoxylan, 1.0 part of citric acid monoglyceride and 0.5 part of sorbitan fatty acid ester.

8. A preparation method of the compound emulsion thickener according to any one of claims 1 to 7, which is characterized by comprising the following steps: weighing konjac gum, xanthan gum, sodium carboxymethylcellulose, water-insoluble arabinoxylan, citric acid monoglyceride and sorbitan fatty acid ester in corresponding parts by weight, and uniformly mixing.

9. An application of the compound emulsifying thickener of any one of claims 1 to 7 in food and liquid beverage.

Technical Field

The invention relates to the technical field of food additives, in particular to a compound emulsifying thickener.

Background

The compound emulsifying thickener is a food additive product formed by compounding two or more than two food colloids and an emulsifier according to a certain proportion. The compound emulsifying thickener is generally used as a thickening, emulsifying and gelling agent in food. Commonly used emulsifiers are: the performances of the molecular distillation monoglyceride, sucrose fatty acid ester, tween, span, soybean phospholipid and the like can be expressed by the hydrophilic-lipophilic balance value (namely HLB value) of an emulsifier, the HLB value ranges from 1 to 20, the smaller the value is, the stronger the lipophilicity of the emulsifier is, and the complex emulsifier is better than the emulsifying effect of a single emulsifier; commonly used thickeners are: the carboxymethyl cellulose and sodium salt thereof, xanthan gum, guar gum, carrageenan, sodium alginate, pectin, propylene glycol alginate, modified starch and the like have thickening, water retention and emulsifying effects, can improve the flavor, nutrition and the like of products, and has important practical significance for ensuring and improving the quality of food by selecting and reasonably compounding the emulsifier and the thickener.

Disclosure of Invention

Aiming at the defects of the existing food additive, the invention provides a compound emulsifying thickener which has good stability and good emulsifying and thickening effects.

The purpose of the invention is realized by the following technical scheme:

the first purpose of the invention is to provide a compound emulsifying thickener, which comprises the following specific components:

a compound emulsifying thickener comprises the following components: konjac gum, xanthan gum, sodium carboxymethylcellulose and water-insoluble arabinoxylan.

Preferably, the preparation method of the water-insoluble arabinoxylan comprises the following steps: crushing and sieving plant straws, adding alkaline electrolyzed water, extracting in water bath at 40 ℃ for 2-4 h, then adding acid to adjust the pH value to be neutral, standing for 1-3 h, taking supernate, concentrating, centrifuging, adding ethanol, refrigerating at 4 ℃ in a refrigerator overnight, centrifuging to take precipitate, dissolving the precipitate again, centrifuging to remove insoluble substances, evaporating to remove the ethanol, and freeze-drying to obtain the water-insoluble arabinoxylan.

Preferably, the acid added in the preparation method of the water-insoluble arabinoxylan is glacial acetic acid; the volume fraction of ethanol added was 95%.

Preferably, the weight parts of the components are as follows: 8-15 parts of konjac glucomannan, 4-11 parts of xanthan gum, 0.3-0.9 part of sodium carboxymethyl cellulose and 0.5-2.5 parts of water-insoluble arabinoxylan.

Preferably, the compound emulsifying thickener also comprises the following components: 0.1-0.9 part of citric acid monoglyceride and sorbitan fatty acid ester; the weight part ratio of the citric acid monoglyceride to the sorbitan fatty acid ester is 2: 1.

Preferably, the weight parts of the components are as follows: 10-12 parts of konjac glucomannan, 6-9 parts of xanthan gum, 0.5-0.8 part of sodium carboxymethylcellulose, 1.5-2.0 parts of water-insoluble arabinoxylan, 0.6-1.2 parts of citric acid monoglyceride and 0.3-0.6 part of sorbitan fatty acid ester.

Preferably, the weight parts of the components are as follows: 11 parts of konjac gum, 8 parts of xanthan gum, 0.6 part of sodium carboxymethylcellulose, 1.8 parts of water-insoluble arabinoxylan, 1.0 part of citric acid monoglyceride and 0.5 part of sorbitan fatty acid ester.

The second purpose of the invention is to provide a preparation method of the compound emulsifying thickener, which comprises the following steps:

the preparation method of the compound emulsifying thickener comprises the following steps: weighing konjac gum, xanthan gum, sodium carboxymethylcellulose, water-insoluble arabinoxylan, citric acid monoglyceride and sorbitan fatty acid ester in corresponding parts by weight, and uniformly mixing.

The third purpose of the invention is to provide the application of the compound emulsion thickener:

the compound emulsifying thickener can be applied to the preparation of food and liquid beverage.

Compared with the prior art, the invention has the following beneficial effects:

(1) the compound emulsifying thickener provided by the invention can improve the surface tension among various constituent phases in a dispersion system and enable the constituent phases to be uniform and stable, thereby improving the properties of food, playing a good role in emulsifying and thickening, and being widely applied to the preparation of food and liquid drinks.

(2) The compound emulsifying thickener provided by the invention uses the water-insoluble arabinoxylan as the corn straw alkali solution extract, retains the characteristics of natural macromolecules of the water-insoluble arabinoxylan, has higher ferulic acid content, good water retention, viscosity, foam stability and oxidation resistance, and can reduce the addition of other chemical thickeners and emulsifiers.

Detailed Description

To further illustrate the technical measures taken by the present invention and the effects thereof, the following detailed description is given with reference to preferred embodiments of the present invention.

Example 1

A compound emulsifying thickener comprises the following components: 8 parts of konjac glucomannan, 4 parts of xanthan gum, 0.3 part of sodium carboxymethylcellulose and 0.5 part of water-insoluble arabinoxylan.

Wherein the preparation method of the water-insoluble arabinoxylan comprises the following steps: crushing and sieving 500g of corn straws, adding a saturated barium hydroxide solution according to the material-liquid ratio of 1:5, extracting for 2h in a water bath at 40 ℃, then adding glacial acetic acid to adjust the pH value to be neutral, standing for 1h, taking supernate, concentrating, centrifuging, adding 95% ethanol, adjusting the ethanol concentration to be 70%, refrigerating in a refrigerator at 4 ℃ overnight, centrifuging to take precipitate, dissolving the precipitate again, centrifuging to remove insoluble substances, evaporating to remove ethanol, and freeze-drying to obtain the water-insoluble arabinoxylan.

Example 2

A compound emulsifying thickener comprises the following components: 11 parts of konjac glucomannan, 8 parts of xanthan gum, 0.6 part of sodium carboxymethylcellulose and 1.8 parts of water-insoluble arabinoxylan.

Wherein the preparation method of the water-insoluble arabinoxylan comprises the following steps: crushing and sieving 500g of corn straws, adding a saturated barium hydroxide solution according to the material-liquid ratio of 1:5, extracting for 2h in a water bath at 40 ℃, then adding glacial acetic acid to adjust the pH value to be neutral, standing for 1h, taking supernate, concentrating, centrifuging, adding 95% ethanol, adjusting the ethanol concentration to be 70%, refrigerating in a refrigerator at 4 ℃ overnight, centrifuging to take precipitate, dissolving the precipitate again, centrifuging to remove insoluble substances, evaporating to remove ethanol, and freeze-drying to obtain the water-insoluble arabinoxylan.

Example 3

A compound emulsifying thickener comprises the following components: 15 parts of konjac glucomannan, 11 parts of xanthan gum, 0.9 part of sodium carboxymethylcellulose and 2.5 parts of water-insoluble arabinoxylan.

Wherein the preparation method of the water-insoluble arabinoxylan comprises the following steps: crushing and sieving 500g of corn straws, adding a saturated barium hydroxide solution according to the material-liquid ratio of 1:5, extracting for 2h in a water bath at 40 ℃, then adding glacial acetic acid to adjust the pH value to be neutral, standing for 1h, taking supernate, concentrating, centrifuging, adding 95% ethanol, adjusting the ethanol concentration to be 70%, refrigerating in a refrigerator at 4 ℃ overnight, centrifuging to take precipitate, dissolving the precipitate again, centrifuging to remove insoluble substances, evaporating to remove ethanol, and freeze-drying to obtain the water-insoluble arabinoxylan.

Example 4

A compound emulsifying thickener comprises the following components: 11 parts of konjac gum, 8 parts of xanthan gum, 0.6 part of sodium carboxymethylcellulose, 1.8 parts of water-insoluble arabinoxylan, 1.0 part of citric acid monoglyceride and 0.5 part of sorbitan fatty acid ester.

Wherein the preparation method of the water-insoluble arabinoxylan comprises the following steps: crushing and sieving 500g of corn straws, adding a saturated barium hydroxide solution according to the material-liquid ratio of 1:5, extracting for 2h in a water bath at 40 ℃, then adding glacial acetic acid to adjust the pH value to be neutral, standing for 1h, taking supernate, concentrating, centrifuging, adding 95% ethanol, adjusting the ethanol concentration to be 70%, refrigerating in a refrigerator at 4 ℃ overnight, centrifuging to take precipitate, dissolving the precipitate again, centrifuging to remove insoluble substances, evaporating to remove ethanol, and freeze-drying to obtain the water-insoluble arabinoxylan.

Comparative example 1

The same procedure as in example 2 was repeated, except that water-insoluble arabinoxylan was not contained.

Comparative example 2

The same procedure as in example 2 was repeated, except that water-soluble arabinoxylan was used in place of the water-insoluble arabinoxylan.

Comparative example 3

The same procedure as in example 2 was repeated, except that the weight part of the water-insoluble arabinoxylan was 0.3.

Comparative example 4

The procedure is as in example 2, except that it is prepared by hydrolysis using water-insoluble arabinoxylan.

Comparative example 5

Example 4 was followed except that the citric acid monoglyceride and sorbitan, but the fatty acid ester, in parts by weight, were the same.

The compound emulsion thickeners prepared in examples 1 to 4 and comparative examples 1 to 5 were applied to the preparation of peanut protein beverages, and the following tests were performed on 9 groups of peanut protein beverage samples obtained by adding the same amount of compound emulsion thickener (added in an amount of 0.2% by weight of the peanut protein beverage) under the same process conditions:

product stability testing

The 9 groups of peanut protein beverage samples are respectively placed in glass bottles, sealed and stored at 0 ℃, 20 ℃ and 40 ℃ for 180 days, the tissue state of the product is observed, and sensory evaluation standards are shown in table 1:

TABLE 1 sensory evaluation criteria

Score of	Sensory effect
		3	Uniform fineness, trace suspended matter or precipitate after long-term storage, trace fat floating up on the surface, uniform consistency after shaking
2	Uniform and fine, has a small amount of suspended substances or precipitates after long-term storage, has a small amount of fat floating up on the surface, and is uniform and consistent after shaking
		1	Uniform fineness, large amount of suspended substances or precipitates after long-term storage, large amount of fat floating on the surface, and layering after shaking

A group of 20 persons was established as an evaluation group, the evaluation results of each group of peanut protein beverage samples are the average value of 20 members, and the statistical evaluation results are shown in Table 2:

TABLE 2 evaluation test results of product stability

	0 deg.C (180 days)	20 deg.C (180 days)	40 deg.C (180 days)
				Example 1	2.8	2.8	2.8
Example 2	2.9	2.9	2.9
				Example 3	2.7	2.8	2.6
Example 4	2.9	2.9	2.9
				Comparative example 1	2.2	2.3	2.2
Comparative example 2	2.4	2.3	2.3
				Comparative example 3	2.5	2.4	2.5
Comparative example 4	2.3	2.4	2.3
				Comparative example 5	2.6	2.7	2.5

As can be seen from tables 1 and 2, the compound emulsion thickening agent prepared in examples 1 to 4 has good tissue state after being applied to the peanut protein beverage, and the obtained product has no obvious suspended matters and no obvious precipitates after being placed at 0 ℃, 20 ℃ and 40 ℃ for 180 days, which indicates that the compound emulsion thickening agent provided by the invention can keep the peanut protein beverage in a stable state under various temperature conditions. Comparative example 1 a small amount of suspended matter and precipitate appeared after standing at 0 deg.C, 20 deg.C, 40 deg.C for 180 days; in contrast, in comparative example 2, the phenomenon of suspended matter occurred after the sample was left at 20 ℃ and 40 ℃ for 180 days; comparative examples 3 and 4 showed a small amount of precipitation after standing at 0 ℃ for 180 days; comparative example 5 minute amounts of suspended matter and precipitate appeared after standing at 20 c and 40 c for 180 days.

The taste evaluation criteria are shown in table 3:

TABLE 3 taste evaluation criteria

Score of	Sensory effect
		3	Rich, thick, fine, smooth and silky
2	Rich, thick and heavy, fine and smooth
		1	Slightly bland and coarse

A group of 20 persons was established as an evaluation group, and the evaluation results of each group of peanut protein beverage samples are the average values of 20 members, and the statistical evaluation results are shown in table 4:

TABLE 4 taste evaluation test results

	Scoring
		Example 1	2.9
Example 2	2.9
		Example 3	2.8
Example 4	2.9
		Comparative example 1	2.1
Comparative example 2	2.2
		Comparative example 3	2.3
Comparative example 4	2.4
		Comparative example 5	2.4

As can be seen from tables 3 and 4, the compound emulsion thickening agents prepared in the embodiments 1 to 4 are applied to the products obtained from the peanut protein beverage, and have rich and thick mouthfeel and are fine and smooth, and the compound emulsion thickening agents provided by the invention can enable the peanut protein beverage to have proper thickness, uniform tissue, and fine and smooth silkiness. Comparative example 1 is less dense than examples 1-4; comparative example 2 has less uniform structure than examples 1 to 4; comparative examples 3 and 4 exhibited a slight grainy feel; comparative example 5 is inferior to examples 1 to 4 in consistency and uniformity of texture.

The above description is only for the specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto, and other modifications or equivalent substitutions made by the technical solution of the present invention by the ordinary skilled in the art should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solution of the present invention.