CN104351906A - Fruit juice beverage stabilizer - Google Patents
Fruit juice beverage stabilizer Download PDFInfo
- Publication number
- CN104351906A CN104351906A CN201410698298.8A CN201410698298A CN104351906A CN 104351906 A CN104351906 A CN 104351906A CN 201410698298 A CN201410698298 A CN 201410698298A CN 104351906 A CN104351906 A CN 104351906A
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- Prior art keywords
- fruit
- fruit juice
- stabilizing agent
- modified starch
- xanthans
- 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.)
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- 239000003381 stabilizer Substances 0.000 title claims abstract description 27
- 235000015203 fruit juice Nutrition 0.000 title abstract description 29
- 235000013361 beverage Nutrition 0.000 title abstract description 11
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 19
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 19
- 229920000881 Modified starch Polymers 0.000 claims abstract description 19
- 239000004368 Modified starch Substances 0.000 claims abstract description 19
- 235000019426 modified starch Nutrition 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 19
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 17
- 239000000661 sodium alginate Substances 0.000 claims abstract description 17
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 30
- 230000032050 esterification Effects 0.000 claims description 18
- 238000005886 esterification reaction Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 239000000084 colloidal system Substances 0.000 description 10
- 239000000725 suspension Substances 0.000 description 9
- 238000002835 absorbance Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000010586 diagram Methods 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000015205 orange juice Nutrition 0.000 description 5
- 230000008719 thickening Effects 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- -1 methylol compound Chemical class 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 241000206575 Chondrus crispus Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 description 1
- 206010011732 Cyst Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000031513 cyst Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Natural products OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a fruit juice beverage stabilizer which is characterized by comprising crosslinked esterified tapioca modified starch, xanthan gum and sodium alginate. The proportion of colloidal composition of the fruit juice beverage stabilizer is substantially reduced, the economy and the safety are greatly improved, and the good stabilizing effect is also achieved.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fruit drink stabilizing agent.
Background technology
Fruit material fruit drink is the goods adding the modulation such as water, citrus cyst (or other fruit fruit grain etc. through chopping up), liquid glucose, acid in fruit juice or inspissated juice.Fruit-grain fruit-juice beverage not only contains pulp but also contain fruit juice, and possess fruit squash and fruit drink advantage, nutritious, sour and sweet palatability, likes by consumer deeply, is the beverage with tremendous expansion potentiality simultaneously.But the production stability of fruit-grain fruit-juice beverage is bad, fruit grain easily sinks, and directly affects the outward appearance of fruit-grain fruit-juice beverage, reduces the desire to buy of consumer.The stability improving pulp juice is the task of top priority of opening pulp juice market.
Now widely used stabilizing agent generally all needs to add a large amount of colloid compositions, thus reaches the stablizing effect of expection.And along with a large amount of uses of these colloids, affect the economy of product on the one hand, while also cause consumer for the concern of its security.Therefore study more economical, safe and efficient stabilizing agent be of great importance to production and act on.China's application number is the stabilizing agent that the patent application of 201210294254.X discloses a kind of fruit drink containing pulp, be made up of the component of following weight portion scope: sodium carboxymethylcellulose 0.4-1 part, xanthans 0.2-0.8 part, carragheen 0.2-0.8 part, pectin 0.05-0.3 part, cycloheptaamylose 0.4-1 part, calcium carbonate 0.2-0.5 part, gellan gum 0.2-0.5 part.But still employ relatively large colloid composition in this stabilizing agent, and gellan gum is with high costs, substantially increases the production cost of fruit juice.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of fruit drink stabilizing agent that can reduce colloid composition ratio, improve economy, security.
In order to realize object of the present invention, technical scheme provided by the invention:
A kind of fruit drink stabilizing agent, comprises cross-linked esterification cassava modified starch, xanthans, sodium alginate.
Preferably, described cross-linked esterification cassava modified starch 0.2-1.0%m/v, xanthans 0.01-0.05%m/v, sodium alginate 0.01-0.04%m/v.
Preferably, described cross-linked esterification cassava modified starch 0.6%m/v, xanthans 0.03%(m/v), sodium alginate 0.02%(m/v).
Preferably, described cross-linked esterification cassava modified starch needs gelatinization in advance before interpolation to dissolve, and adds in proportion afterwards.
Xanthans has higher viscosity, larger heat endurance and acid resistance, has good compatibility with plurality of stable agent, and the pseudoplastic behavior of xanthans makes it apply to produce cement base glue-like feeling in fruit drink, is the colloid of suspension and the thickening extensively adopted.After adding converted starch in right amount, the gel characteristic of Novel fruit juice beverage stabilizing agent to product is greatly improved, and converted starch and two kinds of colloids have facilitation, can play thickening effect well, improve to the stable of fruit drink.
The mobility that sodium alginate is good, makes the drink smooth mouth feel after adding; And the viscosity decline phenomenon in effect product sterilization process can be prevented.
After adding cross-linked esterification cassava modified starch in right amount, the gel characteristic of fruit drink stabilizing agent to product is greatly improved, and cross-linked esterification cassava modified starch and two kinds of colloids have facilitation, can play thickening effect well, improve to the stable of fruit drink.
The beneficial effect of above technical scheme is adopted to be: the fruit drink stabilizing agent of the application of the invention, the ratio shared by colloid composition significantly reduces, and economy, security improve a lot, and also obtain good stablizing effect simultaneously.
Accompanying drawing explanation
Fig. 1 be centrifuged deposit in embodiment 1 mass ratio on the gross weight schematic diagram of centrifugal front fruit juice;
Fig. 2 is the ratio schematic diagram of the absorbance of centrifugal front and back in embodiment 1;
Fig. 3 be centrifuged deposit under different cross-linked esterification cassava modified starch concentration in embodiment 3 mass ratio on the ratio schematic diagram of the gross weight of centrifugal front fruit juice and the absorbance of centrifugal front and back;
Fig. 4 be centrifuged deposit under different xanthans concentration in embodiment 4 mass ratio on the ratio schematic diagram of the gross weight of centrifugal front fruit juice and the absorbance of centrifugal front and back;
Fig. 5 be centrifuged deposit under different sodium alginate concentration in embodiment 5 mass ratio on the ratio schematic diagram of the gross weight of centrifugal front fruit juice and the absorbance of centrifugal front and back;
Fig. 6 be in comparative example 1 three kinds of fruit drink samples detect after coherency schematic diagram.
Detailed description of the invention
The less stable of the fruit juice suspending beverage of current many producers, reason has many-side.Should notice that from raw material raw material sources are often criticized in production answers charging to be consistent, if raw material is squeezed the juice, technique processes bad, crude fiber content can be caused higher, easily cause precipitation.Band fruit grain and the fruit juice of pulp keep homogeneous quality very important, suspension be made to stablize, its sinking speed will be made to be down to zero as far as possible.The subsidence velocity of suspension follows Stokes formula:
V＝2gr
2（ρ1－ρ2）/9η
V---sinking speed;
G---acceleration of gravity;
R---suspended particle radius;
ρ 1---suspended particle density;
The density of ρ 2---decentralized medium;
η---decentralized medium viscosity
As can be seen from Stokes formula, pol in drink formula is very crucial, because in whole decentralized medium system, the density (ρ 1) of natural fruit juice and suspension is very large, only have and add the density (ρ 2) that sugar (being generally sucrose) could increase dispersion artificially, thus reduce the density contrast between dispersion and suspension.In actual production, the pol general control of fruit juice is between 10 ~ 12 ° of Brix, for the suspending beverage containing pulp and fruit grain, the suspension that the density that is also not enough to suspend under this pol is larger, therefore needs to add appropriate stabilizing agent and plays thickening and suspending stabilized effect.In most of the cases, because the use amount of stabilizing agent and improper being easy to of compound proportion cause product to occur layering and precipitation in shelf life, the stabilizing agent that therefore choice and operation is good to grasp suitable compound proportion be the key affecting pulp suspension effect.
Experiment fruit juice: with orange juice (PH3.4), to be 10 ° of Brix be pol that standard fruit juice adds stabilizing agent of the present invention tests.
embodiment 1:a kind of fruit drink stabilizing agent, comprise cross-linked esterification cassava modified starch 0.6%m/v, xanthans 0.03%m/v, sodium alginate 0.02%m/v, and cross-linked esterification cassava modified starch needs gelatinization in advance before interpolation to dissolve, and adds in proportion afterwards in orange juice.
Separately get chlorination glutinous rice cornstarch, pre-gelatinized potato starch, be cross-linked waxy corn starch, methylol compound cornstarch, hydroxypropyl PASELLI EASYGEL are according to identical recipe ratio (xanthans 0.03%m/v, sodium alginate 0.02%m/v) and sequentially add in orange juice.
Measure the precipitation proportion of the centrifugal front and back of each recipe ingredient with centrifuge, and under 4000r/15min condition, the gross weight of centrifugal front fruit juice on the mass ratio of centrifuged deposit, numerical value is less, illustrates that fruit juice stability is better, as shown in Figure 1.
Measure the absorbance ratio of the centrifugal front and back of each recipe ingredient in addition, ratio is more better close to 1, as shown in Figure 2.
embodiment 2:other are with embodiment 1, difference is, the concentration measuring cross-linked esterification cassava modified starch is respectively 0.2-1.0%m/v(xanthans 0.03%m/v, and sodium alginate 0.02%m/v is constant) under the precipitation proportion of centrifugal front and back and absorbance ratio, as shown in Figure 3.
The visible concentration when cross-linked esterification cassava modified starch is within the scope of 0.4-0.8%m/v, and fruit juice stability is better, and 0.6%m/v is optimum formula concentration.
embodiment 3:other are with embodiment 1, difference is, the concentration measuring xanthans is respectively the concentration of 0.01-0.05%m/v(cross-linked esterification cassava modified starch is 0.6%m/v, and sodium alginate 0.02%m/v is constant) under the precipitation proportion of centrifugal front and back and absorbance ratio, as shown in Figure 3.
The visible concentration when xanthans is within the scope of 0.01-0.03%m/v, and fruit juice stability is better, and 0.03%m/v is optimum formula concentration (less to stability influence higher than the concentration of 0.03%).
embodiment 4:other are with embodiment 1, difference is, the concentration measuring sodium alginate is respectively the concentration of 0.01-0.04%m/v(cross-linked esterification cassava modified starch is 0.6%m/v, and xanthans 0.03%m/v is constant) under the precipitation proportion of centrifugal front and back and absorbance ratio, as shown in Figure 4.
The visible concentration when sodium alginate is 0.02%m/v is optimum formula concentration, and fruit juice stability is better.(less to stability influence higher than the concentration of 0.02%)
comparative example 1:tA.XT Plus Texture instrument is used to detect three kinds of fruit drink samples, wherein curve 2 is not for add stabilizing agent fruit drink, curve 3 is for adding xanthans and sodium alginate sample, and brown is the sample adding cross-linked esterification cassava modified starch, xanthans and sodium alginate.Can find out, after adding converted starch in right amount, the gel characteristic of Novel fruit juice beverage stabilizing agent to product is greatly improved, and converted starch and two kinds of colloids have facilitation, can play thickening effect well, improve to the stable of fruit drink.Specifically see the following form:
Be mentioned above several respects factor affecting suspension stability, in the process of development, except considering the stability of product, also must take into account mouthfeel.The present invention has carried out mouthfeel evaluation to above-described embodiment 1-4 respectively, and result display sells orange juice mouthfeel and no significant difference with fresh squeezing orange juice and market.
Certainly system too stiff and sacrifice mouthfeel can not be made while interpolation stabilizing agent.The fruit drink of a stabilising system also should accomplish that mouthfeel is full and salubrious, sticky mouth, local flavor nature.The pH value of current fruit juice product is mostly between 3.6 ~ 3.8, and pol is between 10 ~ 12 ° of Brix, and total acid is that 2 ~ 3g/L(is in Citric Acid Mono) between.Therefore should take into full account fruit juice PH system scope when selecting stabilizing agent, and in conjunction with the addition of fruit juice and suspension fruit grain and pulp, pulp granule size selects suitable colloid, and accomplish can stable system and clean taste as far as possible.
Above-described is only the preferred embodiment of the present invention, it should be pointed out that for the person of ordinary skill of the art, and without departing from the concept of the premise of the invention, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (4)
1. a fruit drink stabilizing agent, is characterized in that, comprises cross-linked esterification cassava modified starch, xanthans, sodium alginate.
2. a kind of fruit drink stabilizing agent according to claim 1, is characterized in that, described cross-linked esterification cassava modified starch 0.2-1%m/v, xanthans 0.01-0.05%m/v, sodium alginate 0.01-0.04%m/v.
3. a kind of fruit drink stabilizing agent according to claim 2, is characterized in that, described cross-linked esterification cassava modified starch 0.6%m/v, xanthans 0.03%(m/v), sodium alginate 0.02%(m/v).
4. a kind of fruit drink stabilizing agent according to claim 1, is characterized in that, described cross-linked esterification cassava modified starch needs gelatinization in advance before interpolation to dissolve, and adds in proportion afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698298.8A CN104351906A (en) | 2014-11-28 | 2014-11-28 | Fruit juice beverage stabilizer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698298.8A CN104351906A (en) | 2014-11-28 | 2014-11-28 | Fruit juice beverage stabilizer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351906A true CN104351906A (en) | 2015-02-18 |
Family
ID=52519296
Family Applications (1)
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|---|---|---|---|
| CN201410698298.8A Pending CN104351906A (en) | 2014-11-28 | 2014-11-28 | Fruit juice beverage stabilizer |
Country Status (1)
| Country | Link |
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| CN (1) | CN104351906A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108732112A (en) * | 2017-04-25 | 2018-11-02 | 康师傅饮品控股有限公司 | The detection method and application thereof of additive stability in beverage made of fruits or vegetables |
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|---|---|---|---|---|
| CN102308936A (en) * | 2011-09-30 | 2012-01-11 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition and application thereof and protein beverage product containing same |
| CN102344497A (en) * | 2011-11-15 | 2012-02-08 | 陈明兴 | Cassava modified starch and preparation method thereof |
| CN102550897A (en) * | 2012-02-24 | 2012-07-11 | 江南大学 | Novel compound thickener applied to food |
| CN102775506A (en) * | 2012-08-15 | 2012-11-14 | 浙江大学 | Method for preparing cassava starch octenyl succinate by sub-gelatinization technology |
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2014
- 2014-11-28 CN CN201410698298.8A patent/CN104351906A/en active Pending
Patent Citations (6)
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| Title |
|---|
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