CN104188043A - Thickening stabilizer of juice beverage - Google Patents
Thickening stabilizer of juice beverage Download PDFInfo
- Publication number
- CN104188043A CN104188043A CN201410402359.1A CN201410402359A CN104188043A CN 104188043 A CN104188043 A CN 104188043A CN 201410402359 A CN201410402359 A CN 201410402359A CN 104188043 A CN104188043 A CN 104188043A
- Authority
- CN
- China
- Prior art keywords
- powder
- konjaku
- juice beverage
- thickening stabilizer
- enzymolysis powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003381 stabilizer Substances 0.000 title claims abstract description 16
- 230000008719 thickening Effects 0.000 title claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 101710130006 Beta-glucanase Proteins 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241001312219 Amorphophallus konjac Species 0.000 abstract description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 4
- 239000000252 konjac Substances 0.000 abstract description 4
- 235000010485 konjac Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000000725 suspension Substances 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a thickening stabilizer of a juice beverage, which belongs to the field of a food additive, and aims at solving problems that the appearance and the drinking taste of the juice beverage are affected because pulp often sinks. The thickening stabilizer is prepared from the following raw materials in parts by weight: 1-3 parts of konjac enzymolysis powder, 0.1-0.5 part of sucrose and 0.05-0.2 part of citric acid, wherein the konjac enzymolysis powder is powdery solid obtained by conducting beta-glucanase treatment on konjac powder. The thickening stabilizer of the juice beverage disclosed by invention improves a suspension effect, improves viscosities of juice and pulp, regulates taste and eating sense, and can improve appearance quality.
Description
Technical field
The invention belongs to food additives field, be specifically related to a kind of thickening stabilizing agent of fruit drink.
Background technology
Konjaku is a kind of desirable dietary fiber food, the trace element that contains protein, amino acid, carbohydrate, several mineral materials and needed by human, its main component Glucomannan (Konjac glucomannan, KGM) there is prevention and cure of cardiovascular disease, obesity, diabetes, blood-pressure-reducing anticancer, remove interior free yl, anti-ageing, improve glycometabolism, environment in regulating intestinal canal, the plurality of health care functions such as replenish the calcium.
Fruit drink is common a kind of drink, is deeply subject to liking of consumers in general.Yet along with the raising of people's level of consumption, people are more tending towards nutrition, health care and back to nature to the requirement of fruit drink.In fruit drink, usually add pulp, but usually occur that pulp sinks, affect beverage appearance and drink mouthfeel.
summary of the invention
For addressing the above problem, the invention provides a kind of thickening stabilizing agent of fruit drink, adopt following technical scheme:
A thickening stabilizing agent for fruit drink, is characterized in that, by the raw material of following weight portion, is made:
Konjaku enzymolysis powder 1-3 part; Sucrose 0.1-0.5 part; Citric acid 0.05-0.2 part; Described konjaku enzymolysis powder is: the powder solid that konjaku powder is obtained after 1,4 beta-glucanase is processed.
Further, described konjaku enzymolysis powder makes by following steps: konjaku powder is dispersed in deionized water, be heated to 50-60 ℃, add 1,4 beta-glucanase, after stirring, preserve 30-60min at 50-60 ℃, then carry out freeze-drying, grind to form 200-300 object particle, obtain described konjaku enzymolysis powder.
The present invention has following beneficial effect:
1. the thickening stabilizing agent of fruit drink provided by the invention, can give full play to viscosity and the stability of konjaku, and the citric acid in thickening stabilizing agent also can increase tasty and refreshing sense, is in harmonious proportion sour-sweet degree, bacteria growing inhibiting.
2. the thickening stabilizing agent of fruit drink provided by the invention, can improve its suspension effect, improves the viscosity of juice and slurry, regulates the sense of taste, food feel and improves presentation quality.
The specific embodiment
following examples are only for the present invention is described, and are not used in present protection scope of the present invention.
embodiment 1
A thickening stabilizing agent for fruit drink, is characterized in that, by the raw material of following weight portion, is made:
1 part, konjaku enzymolysis powder; 0.5 part of sucrose; 0.05 part of citric acid;
Wherein, konjaku enzymolysis powder makes by following steps: konjaku powder is dispersed in deionized water, is heated to 50 ℃, add 1,4 beta-glucanase, after stirring, preserve 60min at 50 ℃, then carry out freeze-drying, grind to form 300 object particles, obtain described konjaku enzymolysis powder.
embodiment 2
A thickening stabilizing agent for fruit drink, is characterized in that, by the raw material of following weight portion, is made:
3 parts, konjaku enzymolysis powder; 0.1 part of sucrose; 0.08 part of citric acid;
Wherein, konjaku enzymolysis powder makes by following steps: konjaku powder is dispersed in deionized water, is heated to 60 ℃, add 1,4 beta-glucanase, after stirring, preserve 30min at 60 ℃, then carry out freeze-drying, grind to form 300 object particles, obtain described konjaku enzymolysis powder.
embodiment 3
A thickening stabilizing agent for fruit drink, is characterized in that, by the raw material of following weight portion, is made:
2 parts, konjaku enzymolysis powder; 0.2 part of sucrose; 0.09 part of citric acid;
Wherein, konjaku enzymolysis powder makes by following steps: konjaku powder is dispersed in deionized water, is heated to 55 ℃, add 1,4 beta-glucanase, after stirring, preserve 35min at 55 ℃, then carry out freeze-drying, grind to form 300 object particles, obtain described konjaku enzymolysis powder.
Claims (2)
1. a thickening stabilizing agent for fruit drink, is characterized in that, by the raw material of following weight portion, is made:
Konjaku enzymolysis powder 1-3 part; Sucrose 0.1-0.5 part; Citric acid 0.05-0.2 part; Described konjaku enzymolysis powder is: the powder solid that konjaku powder is obtained after 1,4 beta-glucanase is processed.
2. the thickening stabilizing agent of fruit drink according to claim 1, it is characterized in that, described konjaku enzymolysis powder makes by following steps: konjaku powder is dispersed in deionized water, be heated to 50-60 ℃, add 1,4 beta-glucanase, after stirring, preserve 30-60min at 50-60 ℃, then carry out freeze-drying, grind to form 200-300 object particle, obtain described konjaku enzymolysis powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410402359.1A CN104188043A (en) | 2014-08-15 | 2014-08-15 | Thickening stabilizer of juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410402359.1A CN104188043A (en) | 2014-08-15 | 2014-08-15 | Thickening stabilizer of juice beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104188043A true CN104188043A (en) | 2014-12-10 |
Family
ID=52073558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410402359.1A Pending CN104188043A (en) | 2014-08-15 | 2014-08-15 | Thickening stabilizer of juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104188043A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2684848A1 (en) * | 1990-04-09 | 1993-06-18 | Ennagram | USE OF GLUCOMANNANE FOR THE PREPARATION OF ORAL ORAL ORANGE SPONGE COMPRISING UNFINISHED GLUCOMANNAN OBTAINED. |
| CN102511890A (en) * | 2012-01-07 | 2012-06-27 | 中国海洋大学 | Jellyfish beverage |
| CN102559809A (en) * | 2010-12-09 | 2012-07-11 | 江南大学 | Preparation method of konjak gum serial products |
| CN102948854A (en) * | 2012-12-17 | 2013-03-06 | 福州南港生物技术有限公司 | Composite vegetable juice fermented beverage and production method thereof |
-
2014
- 2014-08-15 CN CN201410402359.1A patent/CN104188043A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2684848A1 (en) * | 1990-04-09 | 1993-06-18 | Ennagram | USE OF GLUCOMANNANE FOR THE PREPARATION OF ORAL ORAL ORANGE SPONGE COMPRISING UNFINISHED GLUCOMANNAN OBTAINED. |
| CN102559809A (en) * | 2010-12-09 | 2012-07-11 | 江南大学 | Preparation method of konjak gum serial products |
| CN102511890A (en) * | 2012-01-07 | 2012-06-27 | 中国海洋大学 | Jellyfish beverage |
| CN102948854A (en) * | 2012-12-17 | 2013-03-06 | 福州南港生物技术有限公司 | Composite vegetable juice fermented beverage and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙远明等: "粒粒橙汁中的汁胞悬浮稳定性的研究", 《食品与发酵工业》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141210 |
|
| RJ01 | Rejection of invention patent application after publication |