The Research On Stability Of Chocolate Milk

Chocolate milk is also called cocoa milk which full of nutrition of bothmilk and cocoa, and contains more Zn, Ka, VB5 and VB6 than pure milk. So peopleare fond of chocolate milk for its particular flavor as well as its rich nutrition.But cocoa powder dissolves only partly in milk when mixing cocoa powder and milk,and deposition of cocoa powder appears after a period of time. Therefore theresearches on the stability of chocolate milk have both important theoreticmeaning and applied value.First, effects of category of cocoa, size of cocoa powder and stabilizeron the stability of chocolate milk are studied. It fond that size of cocoa powderlarger than 200 mu can meet technics' need without increasing of cost.Stabilizer will increase the stability of chocolate milk. In addition,stabilizer A, stabilizer B and stabilizer C can enhance the ability ofstabilization by each other used in chocolate milk together in determinate rangeand propotion.Second, influence of phosphate on stability of chocolate is researched. Theresult showed that sodium hexametaphosphate affected the stability in chocolatemilk more. The cocoa milk using stabilizer A was influenced most by phosphate.Finally, it is ascertained that when stabilizer A was added by 0.018%, stabilizerB was added by 0.04% and the viscosity of chocolate milk was 1200～1500mpa·s,the addition of C and hexametaphosphate should be 0.16% and 0.08% respectively.It was determined that the quantity of the stabilizer confected in lab was 0.2%～0.3% on basis.Third, the effect of emulsifier on the stability of chocolate milk isresearched by way of nephelometry. It was proved that Disti11ed Monoglyceridetogether with sucrose ester had better effect than using Disti11ed Monoglycerideor Arabic gum singly, and also better than Tripolyglycerol monosrearates andSodium caseinate. Influences of different ways of using emulsifier onemulsification were also studied. It was proved that the emulsification ofemulsifier in the form of gelatin was better than powder. The best proportionof Disti11ed Monoglyceride and sucrose ester whose HLB is 11 was 2︰3, and thequantity was 0.1%～0.15%.Finally, the effect of stabilizer confected in lab and one sold in marketon the stability, the property of heat-resistant, rheology, sense and cost iscompared. The results showed that stabilizer confected in lab was better thanone sold in market on respects of chocolate milk's sense, the property ofheat-resistant, rheology, the ability of stability and cost.