CN104921250A - Natural plant stabilizer for beverage products as well as formulation method and application of natural plant stabilizer - Google Patents
Natural plant stabilizer for beverage products as well as formulation method and application of natural plant stabilizer Download PDFInfo
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- CN104921250A CN104921250A CN201510322232.3A CN201510322232A CN104921250A CN 104921250 A CN104921250 A CN 104921250A CN 201510322232 A CN201510322232 A CN 201510322232A CN 104921250 A CN104921250 A CN 104921250A
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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
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
-
- 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 natural plant stabilizer for beverage products as well as a formulation method and application of the natural plant stabilizer. The stabilizer is prepared by mixing the following components: 1 L of concentrated semen coicis milk, 70-90 g of okra colloid polysaccaride and 50-70 g of Chinese yam colloid polysaccaride; or 2 L of concentrated semen coicis milk, 2 L of concentrated buckwheat saccharificaiton liquid, 1 L of concentrated maize juice (or aloe juice, cactus juice), 800-1200 g of okra colloid polysaccaride and 600-850 g of Chinese yam colloid polysaccaride. One or more of water and cooked nut and coarse cereal powder, or cooked medical materials of homology of medicine and food, or preprocessed fruits and vegetables are added according to a certain percentage as needed to prepare a beverage product. In the invention, natural plant materials are utilized to develop a series of purely natural plant stabilizers, and with the adoption of the stabilizer, the technical problems of layering, flocculation and precipitation in the beverage products are solved. In addition, the prepared stabilizer is rich in a plurality of vitamins, amino acids, polysaccarides and beneficial microelements, has the efficacy of nutrition and health care, and is a natural, safe, nutritious and healthy stablization additive for the beverage products. Furthermore, the natural plant stabilizer can be directly formulated into natural plant beverage products with unique color and flavor.
Description
Technical field
The present invention relates to food additives field, be specifically related to a kind of natural plants stabilizing agent of beverage product and compound method thereof, application.
Background technology
Easily there is precipitation or the anomaly such as layering or flocculation in beverage, not only affecting sense organ, and affect quality and the local flavor of beverage, is head it off in storage process, the food additives such as the thickener of interpolation chemical synthesis usually and suspending agent.Even some producer is for reducing production cost, changing mouthfeel or selling equal reason, in the beverage violation or Use out of range food additives, often causes people to produce food security and queries or fear.
The applicant specializes in food and medicine R&D work, found by lot of experiments research, add the plant extracts such as the seed of Job's tears, buckwheat, corn, aloe, cactus, okra, Huai Shan in right amount in the beverage, these extracts are rich in starch and colloid polysaccharide, the taste lubrication of beverage, viscosity and suspension degree can be improved, strengthen the stability of beverage.Be rich in the multivitamins such as the flavones of human body needs, isoflavones, folic acid, amino acid, polysaccharide and multiple beneficial trace element etc. in the compound stabilizer simultaneously prepared, have nutrition and health care effect concurrently.Simultaneously the extract such as okra, aloe, cactus has antibacterial bacteriostatic effect, can extend shelf life of products, reduces or avoid using anticorrisive agent; By adjusting process condition, the active ingredient in raw material can be retained to greatest extent, reduce extraction cost, improve raw material availability.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of natural plants stabilizing agent being applied to beverage product, in order to replace or partly to replace now with chemical addition agent conventional in beverage, function admirable, without food security hidden danger, and low production cost.Provide compound method and the application of the natural plants stabilizing agent of beverage product simultaneously.
The present invention is achieved through the following technical solutions:
The natural plants stabilizing agent of beverage product, scheme one is formed by the following component system of mixing, concentrated coix seed breast 1L, okra colloid polysaccharide 70 ~ 90g, mountain, Huaihe River colloid polysaccharide 50 ~ 70g.
Scheme two is formed by the following component system of mixing, concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated corn juice 1L, okra colloid polysaccharide 800 ~ 1200g, mountain, Huaihe River colloid polysaccharide 600 ~ 850g.
Scheme three is formed by the following component system of mixing, concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated asparagus juice 1L, okra colloid polysaccharide 800 ~ 1200g, mountain, Huaihe River colloid polysaccharide 600 ~ 850g.
Scheme four is formed by the following component system of mixing, concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated cactus juice 1L, okra colloid polysaccharide 800 ~ 1200g, mountain, Huaihe River colloid polysaccharide 600 ~ 850g.
The present invention program one preferred plan is: concentrated coix seed breast 1L, okra colloid polysaccharide 80g, mountain, Huaihe River colloid polysaccharide 60g;
Scheme two preferred plan is: concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated corn juice 1L, okra colloid polysaccharide 1000g, mountain, Huaihe River colloid polysaccharide 750g;
Scheme three preferred plan is, concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated asparagus juice 1L, okra colloid polysaccharide 1000g, mountain, Huaihe River colloid polysaccharide 750g;
Scheme four preferred plan is, concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated cactus juice 1L, okra colloid polysaccharide 1000g, mountain, Huaihe River colloid polysaccharide 750g.
Inventing further improvement project is, the plant colloid polysaccharide powder fineness of described component is 200 ~ 300 orders, and concentrate solid content is 30% ~ 40%, and buckwheat saccharified liquid pol is 20Be '.
The seed of Job's tears is baked, defibrination, centrifugal filtration, system breast, evaporation and concentration to solid content is 30%; Huai Shan peeling, oven dry, abrasive dust, add water size mixing, centrifugal filtration, filtrate alcohol analyses, isolates colloid polysaccharide; Buckwheat abrasive dust, add water, Heat Gelatinization, enzyme process High-temperature Liquefaction, enzyme process low temperature saccharification, vacuum evaporation to pol is 20Be '; Corn defibrination, centrifugal filtration, vacuum evaporation to solid content are 40%; Aloe (or cactus) pedicel Peracetic acid invades bubble sterilization cleaning, stripping and slicing is put into saline solution blanching and reduced oxidase, removes making beating after surface mucus, then cold rinse desalination, filters to obtain juice; Okra freeze drying, pulverize, add that alcohol degreasing, lixiviate are concentrated, centrifugal filtration, alcohol analyses colloid polysaccharide.
The compound method of the natural plants stabilizing agent of beverage product, comprises the following steps,
(1) hybrid modulation: the mixing of materials of getting proportioning component described in claim 1 is even;
(2) degassed: adopt vacuum degassing machine to carry out degassed process to mixed material, temperature is 45 DEG C, and vacuum is 93.5 k Pa;
(3) homogeneous: the mixed material after degassed is warming up to 65 ~ 85 DEG C of gradation homogeneous, homogenization pressure is 20 ~ 30MPa for the first time, and second time homogenization pressure is 30 ~ 40MPa;
(4) sterilization and cooling: adopt pasteurization that mixed material is heated to 68 ~ 70 DEG C, and keep constant temperature 30min;
(5) re-pasteurization: adopt normal pressure to boil bactericidal assay and mixed material is heated to 100 DEG C, keep 6 ~ 10min, liquid stabilizer is made in (6) cooling: sub-sectional cooling after re-pasteurization, is first cooled fast to 75 DEG C ~ 55 DEG C, be quickly cooled to 35 DEG C ~ 30 DEG C again, encapsulation;
Or dry powder stabilizing agent is made in drying: re-pasteurization final vacuum evaporates, and adopts spraying dry after removing certain moisture, collect stabilizing agent dry powder, encapsulation.
The natural plants stabilizing agent application of beverage product, adds one or more in the nut coarse cereals powder of a certain proportion of water and shortening or the integration of drinking and medicinal herbs medicinal material of shortening or pretreated fruits and vegetables as required, makes drink.
The present invention compared with prior art, has following obvious advantage:
The present invention utilizes natural plant raw material, and application modern biotechnology and modern food processing technology, develop serial pure natural plant stabilizing agent, have the multifrequency natures such as hydrophily, thickening property, stability, suspension, gelation and film forming.Its aqueous solution has very strong " hangover " phenomenon, and viscosity is very high, has certain capacity of decomposition to fibrous matter.Replace or partly replace the drink stabilizer of used chemical synthesis, be applied in the nut coarse cereals class of shortening, fruits, greengrocery and integration of drinking and medicinal herbs medicinal material class beverage, make aqueous phase thickening, make aqueous phase plastic, give or improve drink rheological properties, solve the technical barriers such as the common layering of beverage product, flocculation, precipitation, improve mouthfeel and the local flavor of beverage, give the trace element etc. of multivitamin, amino acid, polysaccharide and the multiple beneficial such as flavones, isoflavones, folic acid that beverage human body needs, have nutrition and health care effect concurrently; The extracts such as okra, aloe, cactus have antibacterial, bacteriostasis efficacy, can extend shelf life of products, reduce or avoid using anticorrisive agent.Thus the present invention is a kind of natural safety, nutrition, healthy drink stabilization additives.Simultaneously the present invention also can become the natural plant beverage of color and luster, unique flavor by directly modulation.
Product quality indicator of the present invention (for powder) sees the following form:
。
Detailed description of the invention
Make Three factors-levels orthogonal test respectively with coix seed breast, mountain, Huaihe River colloid polysaccharide, okra colloid polysaccharide consumption, by subjective appreciation, determine the combination of relatively excellent level.
Score index: color and luster is limpid, mouthfeel is pleasant, and appearance uniform is consistent.Long-term placement, without layering, without precipitation, without cotton-shaped suspension.Also the peculiar fragrance such as the seed of Job's tears, Huai Shan, okra can be retained as required.
Obtained folk prescription stabilizing agent is added in drink with different blended ratio, investigates its impact on drink local flavor and taste, by sense organ orthogonal test determination best of breed.
Table 1 different ratio adds comparison local flavor sense organ orthogonal test
As shown in Table 1, coix seed breast has the greatest impact with the comparison product special flavour of okra colloid polysaccharide consumption, is secondly mountain, Huaihe River colloid polysaccharide.Therefore, the combination of relatively excellent level is A
3b
2c
1.
Adopt compound stabilizer modulation drink in there is a large amount of uncertain factors, the kind of different stabilizers and consumption on the impact of product stability in table 2.
The stablizing effect of table 2 different ratio stabilizing agent compares
As shown in Table 2, add separately one or both stabilizing agents and be difficult to reach best stabilized effect, use three kinds of stabilizing agent compounds to reach optimum efficiency.Account for stabilizing agent dosage be respectively 1L, 80g, 60 g for the best with coix seed breast, okra colloid polysaccharide, mountain, Huaihe River colloid polysaccharide consumption.
Embodiment 1
According to scheme one: add okra colloid polysaccharide 80g and mountain, Huaihe River colloid polysaccharide 60g for reference ratio with 1L coix seed breast.Get concentrated coix seed breast 25ml, okra colloid polysaccharide 2g, mountain, Huaihe River colloid polysaccharide 1.5g, the fineness of powder of component is 200 orders, and concentrated coix seed milk solid content is 30%.
The preparation of concentrated coix seed breast:
(1) toast: by the baking of coix seed appropriateness, make it produce strong fragrance, baking temperature is 150 ~ 180 DEG C, and the time is 10 ~ 15 min;
(2) soak: during immersion, expect that water volume ratio is 1: 3, and the NaHCO of 1: 100 interpolation 0.5% by volume
3solution, soak at room temperature 6 ~ 10 h is soft to coix seed grain, drains for subsequent use;
(3) defibrination: defibrination material water volume ratio is 1: 6, and cross 100 mesh screen separation;
(4) heat up: the liquid material after being sieved by defibrination is heated to 100 DEG C.
(5) liquefy: add AMS solution by 5mg/kg siccative, to liquefy 30 min in 100 DEG C of constant temperature, be then cooled to normal temperature;
(6) centrifugal filtration: the seed of Job's tears liquid of post liquefaction is by 200 order centrifugal filter removing residues, and obtained coix seed is newborn;
(7) concentrated: it is about 30% that heating evaporation is concentrated into solid content.
The preparation of mountain, Huaihe River colloid polysaccharide:
(1) remove the peel: select fresh Huai Shan to remove the peel, in 50 DEG C of constant temperature drying 4h;
(2) pulverize: after being ground into powder, cross 200 mesh sieves and obtain mountain, Huaihe River fine powder;
(3) slightly carry: take mountain, Huaihe River fine powder, add 80% ethanolic solution, removing impurity, makes Huai Shan not easily gelatinization, and keep 90 DEG C of water bath with thermostatic control backflows, intermittent stirring 2h, then leaves standstill cooling;
(4) centrifugal sedimentation: with the centrifugal 5min of 4000r/min, extracts supernatant liquor, and residue absolute ethyl alcohol extracts 2h and obtains extract, supernatant liquor and extract is merged, and centrifugally collects sediment, and sediment adopts washes of absolute alcohol successively, then volatilizes reagent;
(5) sugar is carried: added water by material water volume ratio 1:20 by sediment, keep 60 DEG C of water bath with thermostatic control 2h, then centrifugation under the rotating speed of 5000r/min, extraction supernatant concentration to 20% adds absolute ethyl alcohol alcohol and analyses 12h, extract precipitation, precipitation distilled water redissolves, add absolute ethyl alcohol again alcohol analyse 8h, be precipitated, use absolute ethyl alcohol, methyl alcohol, acetone washing precipitation, removing impurity, dry, obtain mountain, Huaihe River colloid polysaccharide.
The preparation of okra colloid polysaccharide:
(1) clean: choose fresh okra fruit pod clean water clean, stalk, in-20 DEG C of freeze dryings;
(2) pulverize: cross 200 mesh sieves after pulverizing, make okra meal;
(3) degreasing: with 95% ethanol of okra meal 3 times of quality for solvent, backflow degreasing 3 times, each 2h;
(4) filter: use 400 mesh screen, filter residue volatilizes and reclaims ethanol.
(5) lixiviate: the okra dry powder after extracting degreasing adds aquae destillata by the material water volume ratio of 1:15,90 DEG C of extracting at constant temperature 4 times, each 4h;
(6) concentrated: to merge leaching liquor, by leaching liquor with the rotating speed sedimentation of 4000r/min, extract supernatant liquor concentrated in evaporimeter, after being concentrated into 20% of original volume, add the absolute ethyl alcohol of concentrate 3 times of volumes, until the concentration of alcohol in whole solution is leave standstill 12h under about 75%, 4 DEG C of conditions to make polysaccharide precipitation, extract precipitation;
(7) extract: by washes of absolute alcohol precipitation, remove micromolecular sugar, make okra colloid polysaccharide precipitation.Volatilize ethanol.
Natural plants stabilizing agent preparation method:
(1) hybrid modulation: the mixing of materials of getting proportioning component described in claim 1 is even;
(2) degassed: adopt vacuum degassing machine to carry out degassed process to mixed material, temperature is 45 DEG C, and vacuum is 93.5 k Pa;
(3) homogeneous: the mixed material after degassed is warming up to 65 ~ 85 DEG C of gradation homogeneous, homogenization pressure is 20 ~ 30MPa for the first time, and second time homogenization pressure is 30 ~ 40MPa;
(4) sterilization and cooling: adopt pasteurization that mixed material is heated to 68 ~ 70 DEG C, and keep constant temperature 30min;
(5) re-pasteurization: adopt normal pressure to boil bactericidal assay and mixed material is heated to 100 DEG C, keep 6 ~ 10min, liquid stabilizer is made in (6) cooling: sub-sectional cooling after re-pasteurization, is first cooled fast to 75 DEG C ~ 55 DEG C, then is quickly cooled to 35 DEG C ~ 30 DEG C.
The modulator approach of lotus seeds flavor beverage:
Cooked for lotus seeds 120g and natural plants stabilizing agent are poured in high speed fiberizer, then adds the hot water of 300ml, stir grinding homogeneity.Color and luster is limpid, and mouthfeel is pleasant, and appearance uniform is consistent, still without layering after within 24 hours, placing, without precipitation, without cotton-shaped suspension.
Embodiment 2
According to scheme one: concentrate coix seed breast with 1L and add okra colloid polysaccharide 120g and mountain, Huaihe River colloid polysaccharide 80g for reference ratio.Get concentrated coix seed breast 30ml, okra colloid polysaccharide 3.6g, mountain, Huaihe River colloid polysaccharide 2.4g, the fineness of powder of component is 200 orders, and concentrated coix seed milk solid content is 30%.
The compound method of the natural plants stabilizing agent of beverage product, comprises the following steps,
(1) hybrid modulation: the mixing of materials of getting proportioning component described in claim 1 is even;
(2) degassed: adopt vacuum degassing machine to carry out degassed process to mixed material, temperature is 45 DEG C, and vacuum is 93.5 k Pa;
(3) homogeneous: the mixed material after degassed is warming up to 65 ~ 85 DEG C of gradation homogeneous, homogenization pressure is 20 ~ 30MPa for the first time, and second time homogenization pressure is 30 ~ 40MPa;
(4) sterilization and cooling: adopt pasteurization that mixed material is heated to 68 ~ 70 DEG C, and keep constant temperature 30min;
(5) re-pasteurization: adopt normal pressure to boil bactericidal assay and mixed material is heated to 100 DEG C, keep 6 ~ 10min;
(6) dry powder stabilizing agent is made in drying: re-pasteurization final vacuum evaporates, and adopts spraying dry after removing certain moisture, collects stabilizing agent dry powder.
The modulator approach of tomato beverage:
Fresh tomato is clean, stalk, takes 100g, is cut into small pieces, then pour in high speed fiberizer with natural plants stabilizing agent, then add the hot water of 300ml, stirs grinding homogeneity.Color and luster is limpid, and mouthfeel is pleasant, and appearance uniform is consistent, without layering after within 24 hours, placing, without precipitation, without cotton-shaped suspension.
Embodiment 3
According to scheme two: concentrate coix seed breast with L, 2L concentrates buckwheat saccharified liquid, 1L concentrates corn juice mixed liquor, add okra colloid polysaccharide 200g and mountain, Huaihe River colloid polysaccharide 150g in 1L mixed liquor and do with reference to ratio.Get concentrated coix seed breast 30ml, concentrated buckwheat saccharified liquid 30ml, concentrated corn juice 15ml, okra colloid polysaccharide 15g, mountain, Huaihe River colloid polysaccharide 11.2g, the fineness of powder of component is 200 orders, concentrated coix seed milk solid content is 30%, concentrated corn juice solid content is 40%, and concentrated buckwheat saccharified liquid pol is 20
Be′。
Natural plants stabilizing agent preparation method is as embodiment 1.
The modulator approach of nut coarse grain beverage:
Getting the mung bean 30g, Gorgon fruit 10g, root of kudzu vine 10g and the natural plants stabilizing agent that cure pours in high speed fiberizer, then adds the hot water of 300ml, stirs grinding homogeneity.Color and luster is limpid, and mouthfeel is pleasant, and appearance uniform is consistent, without layering after within 24 hours, placing, without precipitation, without cotton-shaped suspension.
Embodiment 4
According to scheme three: concentrate coix seed breast with 2L, 2L concentrates buckwheat saccharified liquid, 1L concentrates asparagus juice mixed liquor, every 1L mixed liquor adds okra colloid polysaccharide 220g and mountain, Huaihe River colloid polysaccharide 160g to be done with reference to ratio.Get concentrated coix seed breast 30ml, concentrated buckwheat saccharified liquid 30ml, concentrated asparagus juice 15ml, okra colloid polysaccharide 16.5g, mountain, Huaihe River colloid polysaccharide 12g, the fineness of powder of component is 200 orders, concentrated coix seed milk solid content is 30%, concentrated asparagus juice solid content is 40%, and concentrated buckwheat saccharified liquid pol is 20
Be′。
Natural plants stabilizing agent preparation method is as embodiment 2.
The modulator approach of apple beverage:
Get cider 50g, the hot water that 300ml poured into by natural plants stabilizing agent, stir.Color and luster is limpid, and mouthfeel is pleasant, and appearance uniform is consistent, without layering after within 24 hours, placing, without precipitation, without cotton-shaped suspension.
Embodiment 5
According to scheme four: concentrate coix seed breast with 2L, 2L concentrates buckwheat saccharified liquid, 1L concentrates cactus juice mixed liquor, every 1L mixed liquor adds okra colloid polysaccharide 200g and mountain, Huaihe River colloid polysaccharide 150g to be done with reference to ratio.Get concentrated coix seed breast 30ml, concentrated buckwheat saccharified liquid 30ml, concentrated cactus juice 15ml, okra colloid polysaccharide 15g, mountain, Huaihe River colloid polysaccharide 11.2g, the fineness of powder of component is 200 orders, concentrated coix seed milk solid content is 30%, concentrated cactus juice solid content is 40%, and concentrated buckwheat saccharified liquid pol is 20Be '.
Natural plants stabilizing agent preparation method is as embodiment 1.
The modulator approach of nut coarse grain beverage:
Getting the red bean 30g, Gorgon fruit 10g, root of kudzu vine 10g and the natural plants stabilizing agent that cure pours in high speed fiberizer, then adds the hot water of 300ml, stirs grinding homogeneity.Color and luster is limpid, and mouthfeel is pleasant, and appearance uniform is consistent, without layering after within 24 hours, placing, without precipitation, without cotton-shaped suspension.
Embodiment 6
The natural plants stabilizing agent that Example 4 is made, adds the hot water of 300ml, stirs, and forms the natural plant beverage of color and luster, unique flavor.
Claims (5)
1. the natural plants stabilizing agent of beverage product, is characterized in that: formed by the following component system of mixing, concentrated coix seed breast 1L, okra colloid polysaccharide 70 ~ 90g, mountain, Huaihe River colloid polysaccharide 50 ~ 70g;
Or concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated corn juice 1L, okra colloid polysaccharide 800 ~ 1200g, mountain, Huaihe River colloid polysaccharide 600 ~ 850g;
Or concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated asparagus juice 1L, okra colloid polysaccharide 800 ~ 1200g, mountain, Huaihe River colloid polysaccharide 600 ~ 850g;
Or concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated cactus juice 1L, okra colloid polysaccharide 800 ~ 1200g, mountain, Huaihe River colloid polysaccharide 600 ~ 850g.
2. the natural plants stabilizing agent of beverage product according to claim 1, is characterized in that: make by following component is mixed, concentrated coix seed breast 1L, okra colloid polysaccharide 80g, mountain, Huaihe River colloid polysaccharide 60g;
Or concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated corn juice 1L, okra colloid polysaccharide 1000g, mountain, Huaihe River colloid polysaccharide 750g;
Or concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated asparagus juice 1L, okra colloid polysaccharide 1000g, mountain, Huaihe River colloid polysaccharide 750g;
Or concentrated coix seed breast 2L, concentrated buckwheat saccharified liquid 2L, concentrated cactus juice 1L, okra colloid polysaccharide 1000g, mountain, Huaihe River colloid polysaccharide 750g.
3. the natural plants stabilizing agent of beverage product according to claim 1 and 2, is characterized in that: the plant colloid polysaccharide powder fineness of described component is 200 ~ 300 orders, and concentrate solid content is 30% ~ 40%, and buckwheat saccharified liquid pol is 20Be '.
4. the compound method of the natural plants stabilizing agent of beverage product, is characterized in that comprising the following steps:
(1) hybrid modulation: the mixing of materials of getting proportioning component described in claim 1 is even;
(2) degassed: adopt vacuum degassing machine to carry out degassed process to mixed material, temperature is 45 DEG C, and vacuum is 93.5 k Pa;
(3) homogeneous: the mixed material after degassed is warming up to 65 ~ 85 DEG C of gradation homogeneous, homogenization pressure is 20 ~ 30MPa for the first time, and second time homogenization pressure is 30 ~ 40MPa;
(4) sterilization and cooling: adopt pasteurization that mixed material is heated to 68 ~ 70 DEG C, and keep constant temperature 30min;
(5) re-pasteurization: adopt normal pressure to boil bactericidal assay and mixed material is heated to 100 DEG C, keep 6 ~ 10min, liquid stabilizer is made in (6) cooling: sub-sectional cooling after re-pasteurization, is first cooled fast to 75 DEG C ~ 55 DEG C, be quickly cooled to 35 DEG C ~ 30 DEG C again, encapsulation;
Or dry powder stabilizing agent is made in drying: re-pasteurization final vacuum evaporates, and adopts spraying dry after removing certain moisture, collect stabilizing agent dry powder, encapsulation.
5. the natural plants stabilizing agent application of beverage product, is characterized in that: add one or more in the nut coarse cereals powder of a certain proportion of water and shortening or the integration of drinking and medicinal herbs medicinal material of shortening or pretreated fruits and vegetables as required, make drink.
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