Compound emulsion stabilizer has many advantages, it has synergistic effect and can improve flavor, taste and quality. Composite has many forms, including similar products, similar products and different functions. For example, in the production of peanut milk beverage, in order to ensure the emulsion stability of the product, highlight the flavor of the product and have a stable tissue state, and prevent protein particles from settling and layering, the orthogonal experiment of "two factors and four levels" was adopted to determine the dosage ratio of compound emulsion stabilizer for peanut milk beverage: monoglyceride 0. 1%, sucrose ester 0. 1% and CMC 0./kl. The emulsion stability of peanut milk can be well maintained by using this ratio, which has a synergistic effect on the taste. Another example is chocolate lactic acid soybean milk drink. The dosage ratio of composite stabilizer is: CMC (FH9) 0.26%, monoglyceride 0. 12%, gelatin 0.05%, carrageenan 0.0 1%, and the mass ratio is 26: 12: 5: 1. This emulsion stabilizer
Hydrocolloids usually refer to macromolecular substances that can be dissolved in water and fully hydrated under certain conditions to form viscous, greasy or colloidal solutions, commonly known as "glue". The addition of hydrocolloids in food system structure is very small, usually a few thousandths, but it can effectively and economically improve the stability of the system. Its chemical components are mostly natural polysaccharides and their derivatives (except gelatin, which is composed of amino acids), and it is widely distributed in nature. According to the source, it can be generally divided into:
Entity from crops or plant seed, such as guar gum, locust bean gum, etc.
So far, commercial plant seed gum with important industrial application value mainly comes from leguminous plants, such as zucchini (also known as glutinous rice), Sophora japonica (also known as carob, carob or Robinia pseudoacacia) and so on. These three kinds of plant seed gums have been widely approved as food stabilizers by many international food legislatures such as JECFA(FAO/ WHO Food Additives Committee), especially the first two.
Guar gum is one of the cheapest and most widely used hydrocolloids in the world. In the production of dried noodles, guar gum can be said to be the most ideal adhesive. Adding 0.2 ~ 0.6% guar gum in the process of noodle making can make the surface of noodles smooth and not easy to break, increase the elasticity of noodles, prevent adhesion, reduce drying time, and make noodles taste good during drying. The prepared noodles are resistant to boiling and are not broken.
0.3% ~ 0.5% guar gum is added in the production of instant noodles, which makes the dough flexible, not easy to break when cut into noodles, and not easy to burr when forming; On the other hand, when frying, the penetration of edible oil is prevented, and the edible oil is saved. The processed noodles are smooth but not greasy, which increases the toughness of the noodles and does not mix soup when cooking.