CN101843282B - Tea drink compound stabilizer and preparation method thereof - Google Patents
Tea drink compound stabilizer and preparation method thereof Download PDFInfo
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- CN101843282B CN101843282B CN2009100481119A CN200910048111A CN101843282B CN 101843282 B CN101843282 B CN 101843282B CN 2009100481119 A CN2009100481119 A CN 2009100481119A CN 200910048111 A CN200910048111 A CN 200910048111A CN 101843282 B CN101843282 B CN 101843282B
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- compound stabilizer
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- tea drink
- drink compound
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Abstract
The invention discloses a tea drink compound stabilizer and a preparation method thereof. The tea drink compound stabilizer contains the following components in percentage by weight: 2-10 percent of sodium hexametaphosphate, 10-20 percent of sodium ascorbate, 2-10 percent of carrageenan, 10-20 percent of CMC (Carboxy Methyl Cellulose) and 40-60 percent of lecithin. The tea drink compound stabilizer prepared with the method has the following advantages of reducing the mechanical strength of a centrifugal separation sedimentation method, keeping the color, the flavor and the stability of tea drinks for a longer time and avoiding more sediments, thereby prolonging the shelf life of the tea drinks to reduce the rise of enterprises.
Description
Technical field
The present invention relates to a kind of stabilizing agent that is used for tea beverage and preparation method thereof.
Technical background
Tealeaves is one of the world's three great tradition beverages, has nutrition, health care dual-use function.With the quickening pace of modern life, drink easy, have tea and a dual sensation of beverage, extremely consumer's favor.However, because tea beverage is easy to occur variable color and deposited phenomenon in production, process, greatly restricted further developing of tea beverage, how preventing variable color effectively and producing deposition is the focus that the tea science worker pays close attention to always.
Because the complexity of nutritional labeling in the tealeaves; They are easy to react in tea beverage manufacturing and storage and cause the decline of millet paste organoleptic quality to contain Tea Polyphenols, amino acid, protein, pectin, tea polysaccharide, pigment, caffeine etc.; Thereby lost commodity value; So in production of tea drinks, often need add the various food additives of people, to prevent or to reduce the generation of these bad variations, keep tea beverage make and storage process in quality stable.
And on the traditional handicraft, in the manufacture process of tea beverage, only add single chelating agent or single anti-oxidant, there is not comprehensively to consider the each side factor of tea beverage deposition.
Goal of the invention
The purpose of this invention is to provide a kind of tea drink compound stabilizer and preparation method thereof, to overcome the above-mentioned defective that prior art exists.
Said tea drink compound stabilizer of the present invention, contain following components in weight percentage:
Calgon 2%～10%
Sodium ascorbate 10%～20%
Carragheen 2%～10%
CMC 10％～20％
Lecithin 40%～60%
The percentage sum of said components is 100%.
Be preferably:
Calgon 7%
Sodium ascorbate 14%
Carragheen 6%
CMC 15％
Lecithin 55%
The average chain length of said calgon is 19～21, can adopt the product from American I NNOPHOS company;
Said sodium ascorbate can adopt the commercially available prod, like the product of Huayang Chemical Co., Ltd., Jizhou;
Described carragheen, CMC can adopt the commercially available prod, like the product of Danisco (China) Co., Ltd;
Described lecithin can adopt commercially available, like the product of Shandong Wan Defu Industry Group Co.,Ltd
The outward appearance of tea beverage stable composition of the present invention is a pale yellow powder, has no irritating odor.
The preparation method of above-mentioned tea drink compound stabilizer comprises the steps:
(1) calgon and sodium ascorbate are sieved respectively mixed 3～10 minutes;
(2) carragheen, CMC and lecithin after adding is sieved respectively then mixed 10～15 minutes, promptly obtained product;
Preferably, step (1) and step (2) are mixed in the double helix cone-type mixer, and said double helix cone-type mixer is a kind of general mixing apparatus, and as above the Haifa inspires confidence in the CT-801 of machinery equipment company of Lay company mixer;
The prepared tea drink compound stabilizer that provides of the present invention has following advantage: the mechanical strength that reduces the centrifugation precipitation method; More more the time keeps the color and luster and the local flavor of tea beverage; Can keep the stability of the tea beverage of longer time, thereby the shelf life of avoiding more deposition to prolong tea beverage reduces business risk.
The specific embodiment
Among the embodiment, if no special instructions, all be weight percentage.
Embodiment 1
The tea beverage stabilizer formula:
Calgon 7%, sodium ascorbate 14%, carragheen 6%, CMC15%, lecithin 55%.
The average chain length of said calgon is 21, can adopt the product from American I NNOPHOS company;
The preparation method:
(1) calgon, sodium ascorbate are sieved respectively, drop in the double helix cone-type mixer and mixed 5 minutes;
(2) with carragheen, CMC, lecithin sieves respectively, drops into (1) and is mixed together 10 minutes, promptly obtains product;
Detection method:
According to the organoleptic indicator of this product of QB2499-2000 standard analysis tea beverage interpolation, the result is following:
The control group product (add commercially available stabilizing agent, Yun Feng food chemical plant, Shandong stabilizing agent, the trade mark is ZG-20B)
Experimental group product (interpolation tea drink compound stabilizer)
Embodiment 2
The tea beverage stabilizer formula:
Calgon 4%, sodium ascorbate 19%, carragheen 10%, CMC13%, lecithin 54%.
The average chain length of said calgon is 19, can adopt the product from American I NNOPHOS company;
The preparation method:
(1) calgon, sodium ascorbate are sieved respectively, drop in the double helix cone-type mixer and mixed 5 minutes;
(2) with carragheen, CMC, lecithin sieves respectively, drops into (1) and is mixed together 13 minutes, promptly obtains product;
Detection method:
According to the organoleptic indicator of this product of QB2499-2000 standard analysis tea beverage interpolation, the result is following:
The control group product (add commercially available stabilizing agent, Yun Feng food chemical plant, Shandong stabilizing agent, the trade mark is ZG-20B)
Experimental group product (interpolation tea drink compound stabilizer)
Claims (4)
1. tea drink compound stabilizer is characterized in that, is made up of following components in weight percentage:
The percentage sum of said components is 100%.
2. prepare the method for the described tea drink compound stabilizer of claim 1, it is characterized in that, comprise the steps:
(1) with the mixing of sieving respectively of calgon and sodium ascorbate;
(2) carragheen, CMC and lecithin after adding is sieved respectively then mix, and promptly obtain product.
3. method according to claim 2 is characterized in that, step (1) was mixed 3～10 minutes, and step (2) was mixed 10～15 minutes.
4. method according to claim 2 is characterized in that, step (1) and step (2) are mixed in the double helix cone-type mixer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100481119A CN101843282B (en) | 2009-03-24 | 2009-03-24 | Tea drink compound stabilizer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100481119A CN101843282B (en) | 2009-03-24 | 2009-03-24 | Tea drink compound stabilizer and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101843282A CN101843282A (en) | 2010-09-29 |
| CN101843282B true CN101843282B (en) | 2012-11-14 |
Family
ID=42768261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100481119A Expired - Fee Related CN101843282B (en) | 2009-03-24 | 2009-03-24 | Tea drink compound stabilizer and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101843282B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101217881A (en) * | 2005-07-08 | 2008-07-09 | 雀巢技术公司 | Stable tea concentrates |
| CN101273739A (en) * | 2008-05-08 | 2008-10-01 | 江南大学 | Tea flavor milk powder products added with green tea powder and method for preparing the same |
-
2009
- 2009-03-24 CN CN2009100481119A patent/CN101843282B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101217881A (en) * | 2005-07-08 | 2008-07-09 | 雀巢技术公司 | Stable tea concentrates |
| CN101273739A (en) * | 2008-05-08 | 2008-10-01 | 江南大学 | Tea flavor milk powder products added with green tea powder and method for preparing the same |
Non-Patent Citations (1)
| Title |
|---|
| 吴雅红等.红茶饮料的提取工艺及其稳定性研究.《华南农业大学学报(自然科学版)》.2004,第25卷(第2期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101843282A (en) | 2010-09-29 |
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Granted publication date: 20121114 Termination date: 20130324 |