CN101564121B - Compound food gum used for preparing suspended beverage and invisible beverage prepared thereby - Google Patents
Compound food gum used for preparing suspended beverage and invisible beverage prepared thereby Download PDFInfo
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- CN101564121B CN101564121B CN2009100859601A CN200910085960A CN101564121B CN 101564121 B CN101564121 B CN 101564121B CN 2009100859601 A CN2009100859601 A CN 2009100859601A CN 200910085960 A CN200910085960 A CN 200910085960A CN 101564121 B CN101564121 B CN 101564121B
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Abstract
A compound food gum used for preparing suspended beverages with fruit grain or pulp comprises the following main compositions of low-acyl Gellan gum, Carrageenan, and pectin and can also comprise a salt for reinforcing the performance of colloid simultaneously. The invention also provides a preparation method and applications of the compound food gum for preparing the fruit grain or pulp suspendedbeverages. Furthermore, the invention also provides a fruit grain or pulp suspended beverage containing the compound food gum and a method for preparing the suspended beverage.
Description
Technical field
The present invention relates to the beverage additive field, be specifically related to a kind of novel composite edible gum for preparing fruit grain or pulp suspending beverage, and uses thereof and the preparation method, and the suspending beverage and the preparation method that contain this novel composite edible gum.
Technical background
Fruit grain or pulp suspending beverage are meant the fruit grain that in beverage, adds citrus or other fruit, pulp etc., and through the product that the allotment of saccharic acid liquid makes, its requires fruit grain or pulp to be no less than 5%.Fruit grain/pulp suspending beverage is the outstanding person in the beverage; Fruit grain/the pulp that is suspended in the beverage not only makes beverage possess vividly and intuitively sense organ; More can obtain consumer's approval, and enrich the mouthfeel and the local flavor of beverage, improve the nutritive value of beverage.
China rural area has very abundant citrus resource and other fruit resources, can product line fruit grain/pulp suspending beverage various, in different poses and with different expressions.For example orange juice with mandarin orange sacs, grain grain cranberry juice, grain grain Water Chestnut, grain grain pineapple juice, coconut palm fruit, aloe etc. all are the drink varieties of selling well and do not wane in market.
Selecting the suspension stabilizer of suitable super quality and competitive price, is the vital problem of direct relation beverage quality.The beverage that has added suspension stabilizer must have the intrinsic flowability of beverage, smooth smooth mouthfeel, and to make fruit grain/pulp suspend evenly non-rising sinking.
Agar has transparency and suspendability preferably, and mouthfeel is smooth, but acidproof, hear resistance is too poor, very easily degraded was lost efficacy under acid condition, the upper strata produces bleed.And acidproof, poor heat resistance, upper strata to be prone to elutriation also be the greatest weakness of konjac glucomannan, carragheen.The xanthans suspension is stronger, but mobile poor, color is dark, and is opaque.Therefore several kinds of single edible glue are as suspension stabilizer more than adopting, and not only consumption is big, cost is high, and are difficult to the suspension effect that reaches desirable, lasting.
Low-acyl gellan gum is meant through hot alkali treatment, sloughs acetoxy group and the resulting gellan gum of glycerine group on the natural gellan gum molecular structure main chain.Low-acyl gellan gum can produce transparent suspension system under 0.012% consumption condition, the globule in the fruit grain/pulp suspending beverage that can be used for suspending, pulp sauce and piece really.The low-acyl gellan gum gel structure is acidproof, heat-resisting, and the suspending beverage product of producing has good stability.Because extremely low consumption, low-acyl gellan gum does not have other food glue to bring " glue-like feeling " greatly because of addition.For fruit grain/fruit squash, low-acyl gellan gum is under 0.012%～0.020% use amount, and the fruit grain/pulp in can suspending beverage also obtains very uniform overall appearance.It is too high that but the inferior position of low-acyl gellan gum is the market price, and using separately to increase production cost.Therefore with low-acyl gellan gum and other hydrophilic gel science composite produce composite food gel not only can accomplish low-consuming, cost is low; And fruit grain/pulp is suspended evenly, and beverage is limpid transparent, and concentration, denseness, viscosity suit; Do not stick with paste, do not freeze, do not glue; Clean taste is lubricated, and impression obviously improves, and significantly promotes the product thermal stability simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of novel composite edible gum for preparing fruit grain/pulp suspending beverage; The present invention is main batching with the low-acyl gellan gum; Be developed into novel composite edible gum as fruit grain/pulp suspension stabilizer, reach the purpose that promotes the smooth mouthfeel of beverage, increase suspension stability, improves the product transparency.
This novel composite food gel Main Ingredients and Appearance is low-acyl gellan gum, carragheen and pectin, wherein the content of these three kinds of main components in compound adhesive for low acyl group tie cold 10%～14%, carragheen 2%～18%, pectin 4%～11%.Also composite simultaneously strengthen colloidalities can food-grade solubility or slightly soluble salt, can comprise sylvite in these salt to strengthen the effect of carragheen, can also comprise that divalence or triacidic base slaine are to strengthen the effect of low-acyl gellan gum.Wherein sylvite comprises potassium chloride, potassium citrate or potash; Preferred potassium chloride.Divalence or triacidic base slaine comprise calcium salt, molysite, magnesium salts and aluminium salt etc., preferred diatomic base metal calcium salt.More specifically, calcium salt comprises calcium chloride, calcium citrate, calcium monohydrogen phosphate, calcium carbonate, calcium gluconae and calcium lactate etc.; Magnesium salts comprises magnesium chloride, magnesium carbonate, magnesium gluconate etc., wherein calcium lactate most preferably.Wherein sylvite and divalence or triacidic base slaine are sylvite 21%～30% at the content in composite food gel, divalence or triacidic base slaine 42%～54%.
A kind of preferred composition and the proportioning of this composite food gel are: low-acyl gellan gum 10%～14%, and carragheen 2%～18%, pectin 4%～11%, sylvite 21%～30%, divalence or triacidic base slaine 42%～54%, the summation of each component is 100%.
Most preferably composition and proportioning are: low-acyl gellan gum 10%～14%, and carragheen 2%～18%, pectin 4%～11%, KCl 21%～30%, calcium lactate 42%～54%, the summation of each component is 100%.
Above-mentioned percentage all is weight percentage.
The present invention also aims to provide a kind of preparation method of novel composite edible gum, it comprises raw material is mixed in proportion, and pulverizes at normal temperatures, can make composite food gel of the present invention.
The present invention also aims to provide the purposes of composite food gel of the present invention in preparation fruit grain or pulp suspending beverage.
The present invention also aims to provide a kind of fruit grain or pulp suspending beverage, it is characterized in that containing the composite food gel described in the claim 1.Wherein the content of composite food gel in fruit grain or pulp suspending beverage is 0.15%～0.25%.
This fruit grain or pulp suspending beverage also contain the conventional beverage additive as other auxiliary materials.
Wherein other auxiliary materials comprise white granulated sugar, HFCS, natrium citricum, citric acid, potassium sorbate, and an amount of essence and pigment.
The present invention also aims to provide the preparation method of a kind of fruit grain or pulp suspending beverage, it may further comprise the steps:
1, composite food gel and white granulated sugar dry mixing are mixed, add entry while stirring, heat simultaneously, and insulated and stirred, to dissolving is even fully;
2, other auxiliary materials are separated evenly except that really grain or pulp suitable amount used externally are water-soluble, add in 1, stir;
3, acid adjustment adds the surplus water constant volume, stirs;
4, during first really grain or pulp were packed bottle into, can 3 again, sterilization;
5, cooling back finished product.
Wherein institute's water is 80% of whole water total amounts in the step 1, and is heated to 95～100 ℃, insulated and stirred 10～15 minutes.
Wherein in the step 3 pH is adjusted to 3.5～4.2.
Wherein the sterilization in the step 4 is 85 ℃, 20min.
The specific embodiment
Through embodiment the present invention is further specified below, its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention.
Embodiment 1
The proportioning of composite food gel and preparation method (to produce 1000kg fruit grain or pulp suspending beverage):
Low-acyl gellan gum 0.25kg
Carragheen 0.10kg
Pectin 0.10kg
KCl 0.60kg
Calcium lactate 1.00kg
After under the normal temperature state above-mentioned raw materials being pulverized, mix the powdery composite food gel of promptly processing the present invention.
Embodiment 2
The proportioning of composite food gel and preparation method (to produce 1000kg fruit grain or pulp suspending beverage):
Low-acyl gellan gum 0.20kg
Carragheen 0.30kg
Pectin 0.20kg
KCl 0.40kg
Calcium lactate 0.80kg
After under the normal temperature state above-mentioned raw materials being pulverized, mix the powdery composite food gel of promptly processing the present invention.
Embodiment 3
The proportioning of composite food gel and preparation method (to produce 1000kg fruit grain or pulp suspending beverage):
Low-acyl gellan gum 0.30kg
Carragheen 0.05kg
Pectin 0.20kg
KCl 0.50kg
Calcium lactate 1.20kg
After under the normal temperature state above-mentioned raw materials being pulverized, mix the powdery composite food gel of promptly processing the present invention.
Embodiment 4
The composite food gel that embodiment 1 is made prepares fruit grain or pulp suspending beverage product as suspension stabilizer
Suspension stabilizer 2.05kg
White granulated sugar 40.0kg
HFCS 50.0kg
Natrium citricum 0.80kg
Citric acid 2.60kg
Potassium sorbate 0.3kg
Orange grain 80.0kg
Essence, pigment are an amount of
All the other add water
Add up to 1000 kilograms
Preparation technology:
1, suspension stabilizer and white granulated sugar dry mixing are mixed, be sprinkled into while stirring and contain in the ingredients pot that accounts for about 80% cold water of water inventory, be heated to 95～100 ℃ while stirring, insulated and stirred 10～15 minutes is to dissolving is even fully.
2, other auxiliary materials are separated evenly except that orange grain suitable amount used externally is water-soluble, add in 1, stir.
3, be cooled to 60-70 ℃, acid adjustment adds the surplus water constant volume to pH value 3.5～4.2, stirs.
4, earlier orange is packed in the bottle, can 3 again, and sterilization (85 ℃, 20min).
5, fully the cooling after, shake up and be finished product.
Embodiment 5
The composite food gel that embodiment 2 is made prepares fruit grain or pulp suspending beverage product as suspension stabilizer
Suspension stabilizer 1.90kg
White granulated sugar 50.0kg
HFCS 35.0kg
Natrium citricum 0.50kg
Citric acid 2.50kg
Potassium sorbate 0.3kg
Coconut palm fruit grain 80.0kg
Essence, pigment are an amount of
All the other add water
Add up to 1000 kilograms
Preparation technology:
1, suspension stabilizer and white granulated sugar dry mixing are mixed, be sprinkled into while stirring and contain in the ingredients pot that accounts for about 80% cold water of water inventory, be heated to 95～100 ℃ while stirring, insulated and stirred 10～15 minutes is to dissolving is even fully.
2, other auxiliary materials remove water-soluble the separating evenly of coconut palm fruit grain suitable amount used externally, add in 1, stir.
3, be cooled to 60-70 ℃, acid adjustment adds the surplus water constant volume to pH value 3.5～4.2, stirs.
4, earlier coconut palm fruit grain is packed in the bottle, can 3 again, and sterilization (85 ℃, 20min).
5, fully the cooling after, shake up and be finished product.
Embodiment 6
The composite food gel that embodiment 3 is made prepares fruit grain or pulp suspending beverage product as suspension stabilizer
Suspension stabilizer 2.25kg
White granulated sugar 40.0kg
HFCS 50.0kg
Natrium citricum 1.00kg
Citric acid 2.80kg
Potassium sorbate 0.3kg
Pearl fruit 80.0kg
Essence, pigment are an amount of
All the other add water
Add up to 1000 kilograms
Preparation technology:
1, suspension stabilizer and white granulated sugar dry mixing are mixed, be sprinkled into while stirring and contain in the ingredients pot that accounts for about 80% cold water of water inventory, be heated to 95～100 ℃ while stirring, insulated and stirred 10～15 minutes is to dissolving is even fully.
2, other auxiliary materials are separated except that the pearl fruit suitable amount used externally is water-soluble evenly, add in 1, stir.
3, be cooled to 60-70 ℃, acid adjustment adds the surplus water constant volume to pH value 3.5～4.2, stirs.
4, earlier pearl fruit is packed in the bottle, can 3 again, and sterilization (85 ℃, 20min).
5, fully the cooling after, shake up and be finished product.
Claims (15)
1. composite food gel for preparing suspending beverage; It is characterized in that: its main component is low-acyl gellan gum, carragheen and pectin; And low-acyl gellan gum, carragheen and the pectin content in composite food gel is: low-acyl gellan gum 10%～14%; Carragheen 2%～18%, pectin 4%～11%.
2. the composite food gel of claim 1 is characterized in that, also contains the salt that strengthens the colloidality ability.
3. the composite food gel of claim 2 is characterized in that the salt of said enhancing colloidality ability is sylvite and calcium salt.
4. the composite food gel of claim 3 is characterized in that sylvite and the calcium salt content in composite food gel is: sylvite 21%～30%, calcium salt 42%～54%.
5. claim 3 or 4 composite food gel is characterized in that sylvite is KCl.
6. claim 3 or 4 composite food gel is characterized in that calcium salt is a calcium lactate.
7. a preparation method who prepares the complex food colloid of suspending beverage is characterized in that, the raw material of each complex food colloid of claim 1 to 6 is mixed, and pulverizes at normal temperatures.
8. the purposes of the composite food gel of claim 1 in preparation fruit grain or pulp suspending beverage.
9. fruit grain or pulp suspending beverage is characterized in that containing the composite food gel described in the claim 1.
10. the fruit grain of claim 9 or pulp suspending beverage is characterized in that the content of composite food gel in fruit grain or pulp suspending beverage is 0.15%～0.25%.
11. the fruit grain of claim 10 or pulp suspending beverage is characterized in that also containing the conventional beverage additive as other auxiliary materials, other auxiliary materials comprise white granulated sugar, HFCS, natrium citricum, citric acid, potassium sorbate and an amount of essence and pigment.
12. the preparation method of fruit grain described in the claim 9 or pulp suspending beverage is characterized in that, may further comprise the steps:
1, composite food gel and white granulated sugar dry mixing are mixed, add entry while stirring, heat simultaneously, and insulated and stirred, to dissolving is even fully;
2, other auxiliary materials are separated evenly except that really grain or pulp suitable amount used externally are water-soluble, add in 1, stir;
3, acid adjustment adds the surplus water constant volume, stirs;
4, during first really grain or pulp were packed bottle into, can 3 again, sterilization;
5, cooling back finished product,
Wherein other auxiliary materials described in the step 2 comprise white granulated sugar, HFCS, natrium citricum, citric acid, potassium sorbate and an amount of essence and pigment.
13. the preparation method of claim 12 is characterized in that, institute's water is 80% of whole water weight in the step 1, is heated to 95～100 ℃, insulated and stirred 10～15 minutes.
14. the preparation method of claim 12 is characterized in that, in the step 3 pH is adjusted to 3.5～4.2.
15. the preparation method of claim 12 is characterized in that, the sterilization in the step 4 is 85 ℃, 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009100859601A CN101564121B (en) | 2009-06-08 | 2009-06-08 | Compound food gum used for preparing suspended beverage and invisible beverage prepared thereby |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100859601A CN101564121B (en) | 2009-06-08 | 2009-06-08 | Compound food gum used for preparing suspended beverage and invisible beverage prepared thereby |
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| CN101564121A CN101564121A (en) | 2009-10-28 |
| CN101564121B true CN101564121B (en) | 2012-07-04 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5820386B2 (en) * | 2010-10-13 | 2015-11-24 | ユニテックフーズ株式会社 | Powder mix |
| CN102138584A (en) * | 2010-12-28 | 2011-08-03 | 浙江天伟生化工程有限公司 | Compound suspending agent for fruit grain milk drink |
| CN102132932B (en) * | 2011-01-26 | 2013-10-16 | 钟春燕 | Application of anion microbial polysaccharide in preparation of fruit granule products |
| US9664671B2 (en) | 2012-07-24 | 2017-05-30 | Nissan Chemical Industries, Ltd. | Culture medium composition and method of culturing cell or tissue using thereof |
| JP5629893B2 (en) * | 2012-07-24 | 2014-11-26 | 日産化学工業株式会社 | Medium composition and cell or tissue culture method using the composition |
| CN103767028B (en) * | 2014-01-24 | 2016-08-17 | 蚌埠学院 | A kind of wheat bran protein beverage and preparation method thereof |
| CN105454772B (en) * | 2014-08-07 | 2021-03-02 | 浙江帝斯曼中肯生物科技有限公司 | Alcohol component or malt extract granule and food and drink containing the same |
| CN105249084B (en) * | 2015-10-15 | 2017-12-22 | 华中农业大学 | A kind of preparation method of selenium-rich pumpkin fruit grain beverage |
| CN108783135A (en) * | 2018-06-29 | 2018-11-13 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of pulp juice |
| CN111166717B (en) * | 2019-07-17 | 2022-01-04 | 江苏西宏生物医药有限公司 | Thermostable enteral nutrient solution |
| CN111066995A (en) * | 2019-12-13 | 2020-04-28 | 新疆阜丰生物科技有限公司 | Novel low-acyl gellan gum suspending agent and application thereof in preparation of coconut beverage |
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2009
- 2009-06-08 CN CN2009100859601A patent/CN101564121B/en active Active
Non-Patent Citations (1)
| Title |
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| 郑建仙.结冷胶.《低能量食品》.中国轻工业出版社,2001,(第1版),第43页. * |
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