CN104256807A - 明列子悬浮饮料及其制备方法 - Google Patents
明列子悬浮饮料及其制备方法 Download PDFInfo
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000725 suspension Substances 0.000 title abstract description 10
- 235000010676 Ocimum basilicum Nutrition 0.000 title abstract 5
- 240000007926 Ocimum gratissimum Species 0.000 title 1
- 239000000375 suspending agent Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 240000000786 Margyricarpus pinnatus Species 0.000 claims description 28
- 235000010838 Margyricarpus pinnatus Nutrition 0.000 claims description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 9
- 239000000084 colloidal system Substances 0.000 claims description 5
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 4
- 238000007667 floating Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000003020 moisturizing effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000003672 processing method Methods 0.000 abstract description 2
- 241001529734 Ocimum Species 0.000 abstract 4
- 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 244000132436 Myrica rubra Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002562 thickening agent 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及一种明列子悬浮饮料及其制备方法,属于食品尤其是饮料加工方法领域。所述的明列子悬浮饮料,主要是由下列重量份的原料制成:每250毫升饮料含明列子0.5-1.5克、悬浮剂0.1-1.0克、柠檬酸0.3-0.5克、柠檬酸钠0.1-0.2克、白砂糖16.0克、山梨酸钾0.1克、水250毫升。本发明所述的明列子悬浮饮料及其制备方法,具有工艺简单、可操作性强,适用于工业化生产以及饮料的各项感官指标较好、明列子均匀悬浮等特点。
Description
技术领域
本发明涉及一种明列子悬浮饮料及其制备方法,属于食品尤其是饮料加工方法领域。
背景技术
悬浮饮料是我国市场新近兴起的一种新型天然饮料,由于直观、真实、配以透明包装,能给人以明快的感觉,深受消费者的喜爱,并且当今社会崇尚自然饮料,悬浮饮料中漂浮流畅的食物颗粒正好符合消费者的这种心理,所以有巨大的市场潜力。
悬浮是指食物颗粒能较好地均匀分布于饮料之中,在保质期中,不产生明显的分层和下沉现象。自然成粒的果蔬,如杨梅、葡萄等和自然不成粒的果蔬,如柑桔、桃、梨、苹果等,以及通过人工造粒成型物,都可以加工成悬浮饮料,因此悬浮技术是一种涉及面很广的技术。明列子或果粒的悬浮并不是靠增稠剂的粘度,而是依靠具有形成凝胶网络的胶体来实现,没有胶凝就没有悬浮。由胶凝作用而实现果粒的悬浮,关键是胶凝能力所形成的凝胶三维网络结构是否有足够的承托力把食物颗粒“固定”在相应的网络内,并经常利用胶体在某些介质离子存在时具有凝胶能力的特点来实现真正的、长时间的悬浮,只要这样才具有真正的货架效应。
发明内容
本发明旨在提供一种工艺简单、可操作性强,适用于工业化生产以及饮料的各项感官指标较好、明列子均匀悬浮的明列子悬浮饮料及其制备方法
本发明所述的列子悬浮饮料,主要是由下列重量份的原料制成:
每250毫升饮料含明列子0.5-1.5克、悬浮剂0.1-1.0克、柠檬酸0.3-0.5克、柠檬酸钠0.1-0.2克、白砂糖16.0克、山梨酸钾0.1克、水250毫升。
优选为:
每250毫升饮料含明列子1.0克、悬浮剂0.6克、柠檬酸0.4克、柠檬酸钠0.15克、白砂糖16.0克、山梨酸钾0.1克、水250毫升。
进一步优选的,悬浮剂为琼脂和羧甲基纤维素的混合物,混合重量比为2:1。
本发明所述的明列子悬浮饮料的制备方法,该制备方法包括以下步骤:
(1)按所述重量比称取各原料,备用;
(2)将明列子放于热水中煮至浮起,捞起,水洗冷却,放置降至室温即可使用;
(3)将悬浮剂与糖混合搅拌均匀,加入热水(约50℃~60℃),快速搅拌至胶体完全溶解,再加入剩余的干料,搅拌并加热使其溶解;
(4)将处理好的明列子加入饮料瓶中,待步骤(3)的糖水温度升至90℃~92℃时补水充填入瓶;
(5)封口、杀菌(121℃,15分钟(不含升温时间))即得产品。
本发明所述的明列子悬浮饮料使用了琼脂和羧甲基纤维素混合复配的悬浮剂,饮料溶液的流动性好、稳定性相对较好、透明且不易析出凝胶,表现出较好的组合协同性。
本发明所述的明列子悬浮饮料及其制备方法,具有工艺简单、可操作性强,适用于工业化生产以及饮料的各项感官指标较好、明列子均匀悬浮等特点。
具体实施方式
实施例一:
按每250毫升饮料含明列子1.0克、悬浮剂0.6克(即琼脂0.4g、羧甲基纤维素0.2g)、柠檬酸0.4克、柠檬酸钠0.15克、白砂糖16.0克、山梨酸钾0.1克、水250毫升的配方称取原料。将明列子放于热水中煮至浮起,捞起,水洗冷却,放置降至室温即可使用;将悬浮剂与糖混合搅拌均匀,加入热水(约50℃~60℃),快速搅拌至胶体完全溶解,再加入剩余的干料,搅拌并加热使其溶解;将处理好的明列子加入饮料瓶中,待糖水温度升至90℃~92℃时补水充填入瓶;封口、杀菌(121℃,15分钟(不含升温时间))即得明列子悬浮饮料产品。
将明列子悬浮饮料在室温贮藏放置90天后,根据饮料的稳定性(有无分层、下沉和凝胶析出等现象)、透明度、悬浮能力和入口后的胶感程度等为明列子悬浮饮料的感官鉴评指标如表1所示:
表1 明列子悬浮饮料的感官指标
。
Claims (4)
1.明列子悬浮饮料,其特征在于它主要是由下列重量份的原料制成:
每250毫升饮料含明列子0.5-1.5克、悬浮剂0.1-1.0克、柠檬酸0.3-0.5克、柠檬酸钠0.1-0.2克、白砂糖16.0克、山梨酸钾0.1克、水250毫升。
2. 如权利要求1所述的明列子悬浮饮料,其特征在于所述的原料的用量为:
每250毫升饮料含明列子1.0克、悬浮剂0.6克、柠檬酸0.4克、柠檬酸钠0.15克、白砂糖16.0克、山梨酸钾0.1克、水250毫升。
3. 如权利要求1或2所述的明列子悬浮饮料,其特征在于所述的悬浮剂为琼脂和羧甲基纤维素的混合物,混合重量比为2:1。
4. 如权利要求1或2所述的明列子悬浮饮料的制备方法,其特征在于包括以下步骤:
(1)按所述重量比称取各原料,备用;
(2)将明列子放于热水中煮至浮起,捞起,水洗冷却,放置降至室温即可使用;
(3)将悬浮剂与糖混合搅拌均匀,加入热水(约50℃~60℃),快速搅拌至胶体完全溶解,再加入剩余的干料,搅拌并加热使其溶解;
(4)将处理好的明列子加入饮料瓶中,待步骤(3)的糖水温度升至90℃~92℃时补水充填入瓶;
(5)封口、杀菌(121℃,15分钟(不含升温时间))即得产品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3036021A1 (fr) * | 2015-05-11 | 2016-11-18 | Ahmet Gultekin | Boisson a base de graine de basilic, saveur de fruits, extrait de fruits, gelifiant (e418), acide citrique (e330), colorants naturel et artificiel |
CN107095285A (zh) * | 2016-02-19 | 2017-08-29 | 唐皓旸 | 一种花纤子珍珠果粒及其制备方法 |
-
2014
- 2014-08-27 CN CN201410425182.7A patent/CN104256807A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3036021A1 (fr) * | 2015-05-11 | 2016-11-18 | Ahmet Gultekin | Boisson a base de graine de basilic, saveur de fruits, extrait de fruits, gelifiant (e418), acide citrique (e330), colorants naturel et artificiel |
CN107095285A (zh) * | 2016-02-19 | 2017-08-29 | 唐皓旸 | 一种花纤子珍珠果粒及其制备方法 |
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