Emulsion stabilizer containing bacterial cellulose and application thereof in high-calcium cocoa milk beverages

The invention provides an emulsion stabilizer containing bacterial cellulose. The emulsion stabilizer containing bacterial cellulose is prepared from the following ingredients in percentage by weight:9-21% of bacterial cellulose, 5-10% of soybean saccharine, 3-9% of anthrax gum, 6-12% of sodium carb...

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Bibliographische Detailangaben
Hauptverfasser:	GAO HONGLIANG, JIN MINGFEI, XIE XIUJUAN, WANG JING, HU LULU, CHANG ZHONGYI, CHEN BINJIE, NIU YANNING, CHE ANRAN, JIA CAIFENG, SUN QIAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention provides an emulsion stabilizer containing bacterial cellulose. The emulsion stabilizer containing bacterial cellulose is prepared from the following ingredients in percentage by weight:9-21% of bacterial cellulose, 5-10% of soybean saccharine, 3-9% of anthrax gum, 6-12% of sodium carbohydrate cellulose, 7-21% of sucrose ester, 20-50% of glycerin monochromatic ester and 1-41% of extramarital. The invention also provides a cocoa milk beverage containing the emulsion stabilizer. The cocoa milk beverage contains the following ingredients in percentage by weight: 0.5-2.0% of alkalies medium fat cocoa, 2.0-8.0% of full cream milk powder, 3.0-10.0% of white sugar, 0.04% of calcium, 0.1-1% of an emulsion stabilizer, 0.01-0.05% of milk flavor, 0.03-0.1% of chocolate essence, and thebalance of water. The emulsion stabilizer is capable of not only effectively preventing cocoa and protein in the cocoa milk beverage from being precipitated, but also preventing calcium from being precipitated, preventing fat