CN101803783B - Preparation method of steam-contained suspended beverage - Google Patents
Preparation method of steam-contained suspended beverage Download PDFInfo
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- CN101803783B CN101803783B CN2010101518039A CN201010151803A CN101803783B CN 101803783 B CN101803783 B CN 101803783B CN 2010101518039 A CN2010101518039 A CN 2010101518039A CN 201010151803 A CN201010151803 A CN 201010151803A CN 101803783 B CN101803783 B CN 101803783B
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Abstract
The invention relates to a preparation method of a steam-contained suspended beverage, comprises the following steps of: adding ingredients, such as a sweetener, a suspending agent, fruit particles, and the like to water for beverage, proportioning, stirring and canning; then, adding an initiator to the canned beverage, wherein the addition of the initiator accords with the proportion of adding 0.35-0.45g of initiator to 100ml of beverage; sealing the opening within 2 min; and finally sterilizing, cooling and evenly shaking. Accordingly, citric acid and malic acid in traditional ingredients are prepared into the initiator, and the initiator is directly added in a tablet mode after canning, the generation speed of carbon dioxide through a reaction between the citric acid and the malic acid with calcium carbonate is delayed and the opening is sealed in time to ensure that carbon dioxide generated in the reaction is sealed in the beverage bottle.
Description
Technical field
The present invention relates to field of food, refer to a kind of production method of steam-contained suspended beverage especially.
Background technology
Suspending beverage is a kind of new type natural beverage that China market is risen because directly perceived, true, be equipped with transparent wrapper, give lucid and lively sensation, be well received by consumers.And, current social uphold nature beverage, the food particle of floating smoothness just in time meets consumer's this psychology in the suspending beverage, so have huge market potential.
Suspending beverage is meant that food particle can be uniformly distributed among the beverage preferably, does not produce tangible layering or sinkage in the shelf-life.The fruits and vegetables of nature granulating such as oranges and tangerines, peach, pears, apple etc. can be processed into suspending beverage.The suspension of suspending beverage generally relies on the formed gel network of food glue to realize; And suspending beverage requires heatproof (not having deposition when generally requiring ambient temperature to be 42-48 ℃), acidproof (PH3.2-3.8 does not have deposition), vibration resistance (requiring long-distance transport not have deposition) in the shelf-life.Therefore, the characteristics of utilizing food glue when some medium ion exists, to have the gel ability through regular meeting realize really, suspend for a long time.
The production technology of present suspending beverage is: water for beverages is joined in the material-compound tank; Be warming up to 55-65 ℃; Add sweetener, reach suspending agent (comprising gellan gum or sodium alginate, natrium citricum, calcium carbonate etc.) dry mixture (promptly adding) with powder; Stirring is warming up to 93-97 ℃, is incubated 8-12 minute; Be cooled to 68-72 ℃ then, add anticorrisive agent, before can, directly add powdery citric acid and malic acid; Add essence and pigment again; Add the fruit grain at last, can, seal, sterilization, cool off, shake up.
In the above-mentioned technology, citric acid and malic acid react with calcium carbonate after adding immediately, so before carrying out filling and sealing, the great amount of carbon dioxide of generation has just directly been drained, and can't collect at all.
Therefore, present suspending beverage can only be processed no vapour suspending beverage.
Summary of the invention
Technical problem to be solved by this invention is: to the deficiency of above-mentioned existing suspending beverage technology, the preparation method of the high steam-contained suspended beverage of carbonated in a kind of beverage and calcium content is provided.
In order to solve the problems of the technologies described above, the technical scheme steps that the present invention adopted is: after drinking material water 91-95% (weight) being heated to 55-65 ℃, add sweetener 0.04-5%, suspending agent 0.20-0.35%, stir and be warming up to 93-97 ℃, be incubated 8-12 minute; Be cooled to 68-72 ℃ then, add anticorrisive agent 0.02-0.04%, essence 0.03-0.035%, pigment 0.0005-0.0015%, reach fruit grain 3-5%, the limit stirs, the limit can; In the good beverage of can, add initator then, the addition of initator adds in the ratio that 100 milliliters of beverages add 0.35-0.45 gram initator, in 2 minutes, seal, and final pasteurising, cooling shakes up.
Above-mentioned initator be air humidity less than 70% condition under, get the malic acid of citric acid and the 15-25% of 55-65% (weight) and pulverize, granularity is the 80-120 order, adds the powdered glucose mixing of 15-25% again, being pressed into diameter is the 8-10mm sheet, the heavy 0.6-0.9 gram of sheet.Also can carry out sugar coating to the sheet that presses again and handle, sugar coating is a prior art, repeats no more at this.
Add sweetener in the batching, suspending agent, anticorrisive agent, fruit grain, essence in the technology of the present invention, to reach pigment identical with prior art aspect selecting materials.Like above-mentioned sweetener is in white sugar, glucose, starch sugar, Aspartame, AK sugar or the honey element one or more.Above-mentioned suspending agent comprises thickener, complexing agent, reaches the calcium source; In the present invention, thickener is gellan gum or sodium alginate, and complexing agent is a natrium citricum; The calcium source is a calcium carbonate, and the content in suspending agent is respectively thickener 15-30% (weight), natrium citricum 15-30%, reaches calcium carbonate 40-70%.Foregoing preservatives is potassium sorbate or Sodium Benzoate.Above-mentioned fruit grain is fruit grains such as orange grain, pineapple grain or coconut palm fruit grain, and the also same prior art of processing of fruit grain.And the sterilization among the preparation method of the present invention, process for cooling are also identical with prior art.
Different is; The present invention has processed initator to citric acid and malic acid; After can, directly add initator again with the form of tablet; Postponed citric acid, and malic acid produce the speed of carbon dioxide with calcium carbonate reaction, and in time seal, be encapsulated in the beverage bottle with the carbon dioxide that guarantees the reaction generation.
The making principle of suspending beverage of the present invention:
1, customary thickeners has sodium alginate, gellan gum, pectin, carragheen etc.In the present invention, select sodium alginate or the gellan gum responsive to the calcium source.
2, the selection in calcium source.The sodium alginate of above-mentioned selection or gellan gum; If dissolve simultaneously with the calcium source; Sodium alginate or gellan gum then are not first dissolvings, dissolve thing but generate bag with the reaction of calcium source earlier, are wrapped on sodium alginate or the gellan gum particle; Sodium alginate or gellan gum can't fully be dissolved, thereby influence the suspension effect of suspending beverage.Therefore, in the selection in calcium source, select slightly soluble calcium or insoluble calcium as far as possible.The present invention selects edible calcium carbonate as the calcium source.
3, suspending agent is in the dissolving protection that has in the presence of the calcium source.Though calcium carbonate is slightly soluble in the aqueous solution; But also there is the calcium ion of trace to disengage; If these calcium ions and sodium alginate or gellan gum reaction; Can destroy the dissolving dynamic equilibrium of calcium carbonate in the aqueous solution, thereby can impel calcium carbonate constantly to discharge calcium ion in a steady stream, these calcium ions can consume sodium alginate or gellan gum.Therefore, the present invention selects natrium citricum as complexing agent, and it can be prior to sodium alginate or gellan gum the calcium ion complexing that discharges, thereby condition has been created in the smooth dissolving of sodium alginate or gellan gum.Just the course of dissolution to sodium alginate or gellan gum provides protection.
4, the extensibility of initator design.Citric acid and malic acid are arranged in the batching of suspending beverage.And citric acid and malic acid initator of the present invention just.First when sodium alginate or gellan gum fully dissolve good after, add citric acid and malic acid, react with calcium carbonate, generate calcium ion at once, calcium ion and sodium alginate or gellan gum react, the generation gel network has solved the suspension problem of suspending beverage.Second citric acid and malic acid and calcium carbonate react, and generate carbon dioxide, and this carbon dioxide is exactly vapour of the present invention source.If but when when batching directly adds citric acid and malic acid, react and carry out immediately, generate a large amount of carbon dioxide and directly drained, can't collect at all.In the present invention, at first pulverize citric acid and malic acid the compressing tablet or be bundled into sugar coated tablet again of preparing burden then; When dissolving, dissolve Icing Sugar so earlier; Just dissolve citric acid and malic acid then, make the dissolution velocity of citric acid and malic acid postpone about two minutes like this, like this after can, add before sealing; Carbon dioxide just is collected in the beverage bottle, and suspending beverage just becomes steam-contained suspended beverage.
5, the assurance in vapour source: if the big height of suspending beverage vapour pressure, then carbon dioxide causes fruit grain come-up attached on the fruit grain that suspends, and it is attractive in appearance to influence product.If air pressure is too low, then there is not the carbon dioxide local flavor.Therefore the present invention has done some adjustment on prescription, so that the carbon dioxide content that produces is suitable.
Preparation method of the present invention has following advantage:
1, the product of processing has the sense organ of suspending beverage, the mouthfeel of soda.
2, initator is exactly that citric acid and malic acid in the suspending beverage prescription processed; The vapour source is that autoreaction generates product----carbon dioxide, free from admixture, pollution-free.
3, the suspending beverage calcium content is high, and calcium content is greater than 19.2mg/100ml.
4, fruit granular suspended even, stable.
5, suspending beverage vapor content pressure reaches 0.01-0.1kgf/ ㎡.
6, all raw materials such as sodium alginate, gellan gum, citric acid, malic acid, natrium citricum etc. all are that GB2760-2007 allows to use, and do not surpass use amount.
The specific embodiment:
Embodiment 1:
The preparation initator: air humidity less than 70% condition under, the citric acid of getting 55kg is pulverized with the malic acid of 23kg, granularity is the 80-120 order, adds the powdered glucose mixing of 22kg again, being pressed into diameter is the 8-10mm sheet, the heavy 0.6-0.9 of sheet restrains.
Getting the water for beverages 91.549kg for preparing joins in the material-compound tank; After being heated to 55 ℃; Add white sugar and starch sugar 5kg, suspending agent 0.20 kg (wherein calcium carbonate 90 grams, natrium citricum 60 grams, gellan gum 50 grams) altogether, stir and be warming up to 93 ℃, be incubated 8 minutes; Be cooled to 68 ℃ then, add anticorrisive agent 0.02 kg, essence 0.03 kg, pigment 0.001 kg, reach fruit grain 3.2kg, the limit stirs; The limit is filled into bottle, in bottle, adds initator after the can, and the addition of initator adds in the ratio that 100 milliliters of beverages add 0.35-0.45 gram initator; And in 2 minutes, seal; Sterilization, cooling shakes up.
Embodiment 2:
The preparation initator: air humidity less than 70% condition under, the citric acid of getting 60kg is pulverized with the malic acid of 20kg, granularity is the 80-120 order, adds the powdered glucose mixing of 20kg again, being pressed into diameter is the 8-10mm sheet, the heavy 0.6-0.9 of sheet restrains.
Get the water for beverages 92.636kg for preparing and join in the material-compound tank, be heated to 60 ℃ after, add A Siba sugar and glucose 3kg, suspending agent 0.3kg (wherein calcium carbonate 180 grams, natrium citricum 60 grams and gellan gum 60 grams altogether.), stir and be warming up to 95 ℃, be incubated 10 minutes; Be cooled to 70 ℃ then, add anticorrisive agent 0.03kg, essence 0.033kg, pigment 0.001kg, reach fruit grain 4kg, the limit stirs; The limit is filled into bottle, in bottle, adds initator after the can, and the addition of initator adds in the ratio that 100 milliliters of beverage semi-finished product add 0.35-0.45 gram initator; And in 2 minutes, seal; Sterilization, cooling shakes up.
Embodiment 3:
The preparation initator: air humidity less than 70% condition under, the citric acid of getting 65kg is pulverized with the malic acid of 17kg, granularity is the 80-120 order, adds the powdered glucose mixing of 18kg again, being pressed into diameter is the 8-10mm sheet, the heavy 0.6-0.9 of sheet restrains.
Get the water for beverages 94.5335kg for preparing and join in the material-compound tank, be heated to 65 ℃ after, 0.04kg, suspending agent 0.35kg (comprise that calcium carbonate 238 grams, natrium citricum 56 grams and gellan gum 56 restrain altogether with AK sugar to add honey element.), stir and be warming up to 97 ℃, be incubated 12 minutes; Be cooled to 72 ℃ then, add anticorrisive agent 0.04 kg, essence 0.035kg, pigment 0.0015kg, reach fruit grain 5kg, the limit stirs; The limit is filled into bottle, in bottle, adds initator after the can, and the addition of initator adds in the ratio that 100 milliliters of beverages add 0.35-0.45 gram initator; And in 2 minutes, seal; Sterilization, cooling shakes up.
Claims (4)
1. the preparation method of a steam-contained suspended beverage, it is characterized in that: this method comprises the steps:
After drinking material water 91-95% (weight) being heated to 55-65 ℃, add sweetener 0.04-5% and suspending agent 0.20-0.35%, stir and be warming up to 93-97 ℃, be incubated 8-12 minute; Be cooled to 68-72 ℃ then, add anticorrisive agent 0.02-0.04%, essence 0.03-0.035%, pigment 0.0005-0.0015% and fruit grain 3-5%, the limit stirs, the limit can; In the good beverage of can, add initator then, the addition of initator adds in the ratio that 100 milliliters of beverages add 0.35-0.45 gram initator, in 2 minutes, seal, and final pasteurising, cooling shakes up;
Wherein: above-mentioned initator be air humidity less than 70% condition under; Get the citric acid of 55-65% and the malic acid of 15-25% and pulverize, granularity is the 80-120 order, adds the powdered glucose mixing of 15-25% again; Being pressed into diameter is the 8-10mm sheet, the heavy 0.6-0.9 gram of sheet;
Above-mentioned suspending agent is made up of thickener 15-30%, natrium citricum 15-30% and calcium carbonate 40-70%;
Above-mentioned thickener is gellan gum or sodium alginate.
2. the preparation method of steam-contained suspended beverage as claimed in claim 1, it is characterized in that: said sweetener is one or more in white sugar, glucose, Aspartame, AK sugar or the honey element.
3. the preparation method of steam-contained suspended beverage as claimed in claim 1, it is characterized in that: said anticorrisive agent is potassium sorbate or Sodium Benzoate.
4. the preparation method of steam-contained suspended beverage as claimed in claim 1 is characterized in that: said fruit grain is orange grain, pineapple grain or coconut palm fruit grain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101518039A CN101803783B (en) | 2010-04-21 | 2010-04-21 | Preparation method of steam-contained suspended beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101518039A CN101803783B (en) | 2010-04-21 | 2010-04-21 | Preparation method of steam-contained suspended beverage |
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| Publication Number | Publication Date |
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| CN101803783A CN101803783A (en) | 2010-08-18 |
| CN101803783B true CN101803783B (en) | 2012-06-27 |
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| CN2010101518039A Expired - Fee Related CN101803783B (en) | 2010-04-21 | 2010-04-21 | Preparation method of steam-contained suspended beverage |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108408097B (en) * | 2018-03-14 | 2020-11-13 | 山东碧海包装材料有限公司 | Filling method for liquid with particles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5456937A (en) * | 1994-06-24 | 1995-10-10 | Chalupa; William F. | Gellan gum flavor beads |
| CN1250627A (en) * | 1998-10-08 | 2000-04-19 | 刘国忠 | Pulp or fruit juice type CO2 beverage |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0614750A (en) * | 1991-11-02 | 1994-01-25 | Snow Brand Milk Prod Co Ltd | Beverage incorporated with floating or suspended gel |
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2010
- 2010-04-21 CN CN2010101518039A patent/CN101803783B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5456937A (en) * | 1994-06-24 | 1995-10-10 | Chalupa; William F. | Gellan gum flavor beads |
| CN1250627A (en) * | 1998-10-08 | 2000-04-19 | 刘国忠 | Pulp or fruit juice type CO2 beverage |
Non-Patent Citations (2)
| Title |
|---|
| JP特开平6-14750A 1994.01.25 |
| 孙青春等.悬浮粒粒菠萝饮料生产工艺.《广州食品工业科技》.1998,第14卷(第1期),第39-41页. * |
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| CN101803783A (en) | 2010-08-18 |
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Effective date of registration: 20170707 Address after: 410000 Hunan province Changsha in Tianxin District, Muyun Electrolux Industrial Park Road No. 20 emerging technology industrial park C6-202 room Patentee after: Changsha Cheng Cheng Sheng food additive Co., Ltd. Address before: 410015, room 3, unit 7, 9 District, Gaoqiao District, Gaoqiao District, Yuhua District, Hunan, Changsha Province, China 302 Patentee before: Zhou Binwen |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120627 Termination date: 20210421 |