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How to make grain milk with High acyl gellan gum?
Grain milk high acyl gellan
High acyl gellan gum can suspend the insoluble particles such as fibers, starch, modified protein, using high acyl gellan gum can bring better stability and smooth mouth feel. The common adding dosage is 0.015% to 0.04%, the adding dosage depends on the characters of particles, the formula and processing. If combined with other hydrocolloids such as MCC and carrageenan, more different stability and mouth feel will be achieved.
Formula for grain milk
|
Ingredients |
% (weight ) |
|
Whole fresh milk High acyl gellan MCC Monostearin |
40.00% 0.03% 0.16% 0.15% |
|
Disodium hydrogen phosphate |
0.03% |
|
Sugar |
4.00% |
|
sesame powder black rice powder soy bean powder peanut sauce puffing millet powder flavor distilled water |
0.50% 0.60% 0.30% 0.30% 0.50% Appropriate to 100.00 |
Process
|
Stabilizing solution: 1. Premix high acyl gellan gum, MCC and Monostearin and sugar 2. Transfer the above powder to water with stirring 3. Heat to 80-85°C, maintain 80-85°C for 10-15mins and keep stirring.
Grain thick liquid: 4. Premix grain powder 5. Transfer to water with constantly stirring 6. Heat to 90-95°C, maintain 90-95°C for10-15mins with stirring 7. Filter with 40 mesh
Grain Milk: 8. Mix stabilizing solution and milk 9. With stirring, adding grain thick liquid and peanut sauce 10. With stirring, adding Disodium hydrogen phosphate, water and other ingredients 11. Homogeneous, 65-70°C/200+50Pa 12. UHT 140°C for 4 sec 13. Cool to around 25°C 14. Filling
|
Email: info@cagcolloids.com
Tel: 0086-19884908291 / 0086-573- 88067623
Website: www.cagcolloids.com
Address: No. 399, East Tongfu Road, Tongxiang City, Zhejiang Province. China.
