CN105167092A - Chuzhou chrysanthemum petal suspension beverage containing galacto-oligosaccharides and preparation method thereof - Google Patents
Chuzhou chrysanthemum petal suspension beverage containing galacto-oligosaccharides and preparation method thereof Download PDFInfo
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- CN105167092A CN105167092A CN201510665418.9A CN201510665418A CN105167092A CN 105167092 A CN105167092 A CN 105167092A CN 201510665418 A CN201510665418 A CN 201510665418A CN 105167092 A CN105167092 A CN 105167092A
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- China
- Prior art keywords
- beverage
- chrysanthemum
- leaching liquor
- gellan gum
- galactooligosaccharide
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Links
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 135
- 235000013361 beverage Nutrition 0.000 title claims abstract description 134
- 235000021255 galacto-oligosaccharides Nutrition 0.000 title claims abstract description 58
- 150000003271 galactooligosaccharides Chemical class 0.000 title claims abstract description 58
- 239000000725 suspension Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 134
- 238000002386 leaching Methods 0.000 claims abstract description 57
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 49
- 239000000216 gellan gum Substances 0.000 claims abstract description 49
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 49
- 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 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 235000012907 honey Nutrition 0.000 claims abstract description 36
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 29
- 239000001527 calcium lactate Substances 0.000 claims abstract description 29
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 29
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 29
- 239000008367 deionised water Substances 0.000 claims abstract description 27
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 27
- 235000015165 citric acid Nutrition 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000007792 addition Methods 0.000 claims description 46
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 25
- 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 23
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 9
- 206010010774 Constipation Diseases 0.000 abstract description 6
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- 230000007774 longterm Effects 0.000 abstract 1
- 239000001509 sodium citrate Substances 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
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- 230000001754 anti-pyretic effect Effects 0.000 description 3
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- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 102000005701 Calcium-Binding Proteins Human genes 0.000 description 1
- 108010045403 Calcium-Binding Proteins Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 240000005319 Sedum acre Species 0.000 description 1
- 235000014327 Sedum acre Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
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- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
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- 229910001424 calcium ion Inorganic materials 0.000 description 1
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- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 description 1
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- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 229920001542 oligosaccharide Polymers 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
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- 239000002689 soil Substances 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
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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
- A23L2/38—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
- 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
Abstract
The invention discloses a Chuzhou chrysanthemum petal suspension beverage containing galacto-oligosaccharides. A formula of the Chuzhou chrysanthemum petal suspension beverage comprises deionized water, Chuzhou chrysanthemum leaching solutions, Chuzhou chrysanthemum petals, the galacto-oligosaccharides, honey, citric acid and a suspension stabilizer; the suspension stabilizer is prepared from gellan gum, calcium lactate and sodium citrate; the Chuzhou chrysanthemum petals are in a suspension state in the liquid beverage. According to the Chuzhou chrysanthemum petal suspension beverage containing the galacto-oligosaccharides and a preparation method thereof, the compound functional beverage which has the advantages of being low in sugar, fresh and cool in mouthfeel, attractive in appearance and capable of clearing heat and loosening the bowels to relieve constipation is developed by taking the Chuzhou chrysanthemum petals, the galacto-oligosaccharides and the honey as the main raw materials and scientifically matching the three components for the problems that in existing varieties of beverages are generally high in sugar content, not beneficial for digestive system balance if the beverage is drunk for a long term and capable of inducing human health hazards such as hyperglycemia.
Description
Technical field
The present invention relates to a kind of technical field of beverage, be specifically related to a kind of containing galactooligosaccharide chrysanthemum lobe suspending beverage and preparation method thereof.
Background technology
In recent years, along with social economy is fast-developing, beverage market grows year by year, and China has exceeded Japan becomes second largest beverage productive consumption state.Although drink variety is constantly updated, new beverage emerges in an endless stream.But beverage products is still main based on sweet drink, and the sugar content of this kind of beverage is at 8-10%.For Sprite and cola etc. extensively by the soda that consumer likes, sugar content reaches 11% especially.According to the nutritious food suggestion that Japanese Hou Sheng economizes, human body sugar every day intake should more than 20g.But calculate with the common sweet drink of one bottle of 500mL, its content, at 40-50g, far exceeds normal human's one day absorption demand.Drink this sweet drink for a long time, cause the excessive absorption of sugar can reduce gastrointestinal motility, destroy digestive system stability, bring out the modern Common Health Problems such as constipation, obesity, hyperglycaemia.
Summary of the invention
This invention product is high for the general sugar content of existing drink variety, drink the problem that can be unfavorable for digestive system balance and bring out the health hidden danger such as hyperglycaemia for a long time, with chrysanthemum lobe, galactooligosaccharide and honey for primary raw material, by three kinds of composition science collocation, develop a low sugar, clean taste, good looking appearance and there is antipyretic low sugar, the complex function type beverage of the feature that relaxes bowel, namely a kind of containing galactooligosaccharide chrysanthemum lobe suspending beverage and preparation method thereof.
The object of the invention is to be realized by following technological means: a kind of containing galactooligosaccharide chrysanthemum lobe suspending beverage, its formula is: deionized water, Chu chrysanthemum leaching liquor, chrysanthemum lobe, galactooligosaccharide, honey, citric acid, suspension stabilizer; Described suspension stabilizer includes: gellan gum, calcium lactate, natrium citricum; Described chrysanthemum lobe is in suspended state in liquid beverage;
Its quality proportioning is: deionized water 66.16-76.75%, Chu chrysanthemum leaching liquor 8-12%, chrysanthemum lobe 1-1.5%, galactooligosaccharide 4-6%, honey 10-14%, citric acid 0.10-0.14%, gellan gum 0.018-0.022%, calcium lactate 0.10-0.14%, natrium citricum 0.03-0.04%.
The optimum formula of described suspending beverage is: deionized water 71.475%, Chu chrysanthemum leaching liquor addition 10%, chrysanthemum lobe 1.25%, galactooligosaccharide 5%, honey 12% and citric acid 0.12%, gellan gum 0.020%, calcium lactate 0.100%, natrium citricum 0.035%.
Containing a preparation method for galactooligosaccharide chrysanthemum lobe suspending beverage, its step is as follows:
Prepared by A Chu chrysanthemum leaching liquor
Select high-quality Chu chrysanthemum, remove impurity, cleaning, be placed in 60 DEG C and dry 30min; By Chu chrysanthemum and water (deionized water) in mass ratio 1:9 add, be heated to 35-50 DEG C, lixiviate 20min; After 200 order filter-cloth filterings, obtain chrysanthemum lobe and thick leaching liquor respectively; After rough leaching liquor is staticly settled, obtain clarifying concentrated Chu chrysanthemum leaching liquor through suction filtration;
B colloidal sol
By formula, calculate and weigh gellan gum, calcium lactate and ion chelating agent natrium citricum; Get 800mL deionized water, after adding natrium citricum stirring and dissolving, boil as on electromagnetic oven with rustless steel container splendid attire; Control solution temperature within the scope of 95 DEG C-100 DEG C; Boil in glue process, add load weighted gellan gum and calcium lactate successively, limit edged stirs; To be fed complete, keep 95 DEG C to heat 30min and gellan gum is dissolved completely; It is 1L that colloidal sol and Chu chrysanthemum leaching liquor are mixed to cumulative volume in proportion, be quickly cooled to 60-70 DEG C for subsequent use;
C flavor mixing and petal suspend
By galactooligosaccharide, honey and citric acid by joining in above-mentioned colloidal sol after formula quantitative weighing, slow stirring and dissolving; Add appropriate chrysanthemum lobe, leave standstill cooling; The even stirring at low speed of 40-50rpm is carried out to gellan gum gel, makes petal even suspension in beverage;
D sterilization
Product adopts the method for pasteurize, and 80 DEG C, 30min, tinning while hot cools rapidly, capping.
In steps A, extracting condition is 35-50 DEG C, 20min; After filter-cloth filtering, obtain chrysanthemum lobe and thick leaching liquor respectively; After rough leaching liquor is staticly settled, obtain clarifying concentrated Chu chrysanthemum leaching liquor through suction filtration; Described optimum extraction temperature is 40 DEG C, and filtering gauze is 200 orders.
In step B, mixed liquor is quickly cooled to 60-70 DEG C; Described optimum chilling temperature is 65 DEG C.
In step C, the even stirring at low speed of 40-50rpm is carried out to gellan gum gel, chrysanthemum lobe is uniformly distributed and is suspended in beverage; The described optimum of the mixing speed to gellan gum gel is 45rpm.
In step D, adopt 80 DEG C, the sterilization conditions of 30min, beverage natural colour can be kept preferably, and product stability is best.
Compared with prior art the present invention has following obvious advantage:
(1) suspension has trophism and aesthetic property.There is no in the market with chrysanthemum lobe be suspension suspending beverage and patent of invention product.Flavonoid substances has been rich in chrysanthemum lobe.Using chrysanthemum lobe as suspension, not only attractive in appearance, simultaneously fully can carry out lixiviate and stripping to wherein Flavonoid substances.And the suspension of existing commercial suspension beverage is based on mainly with pearl fruit, orange granule juice, this kind of suspending beverage all can not have the functional and aesthetic property drunk concurrently.Such as, pearl fruit nutritive value is lower; The stability of orange granule juice and aesthetic property are all lower.
(2) low sugar and have sweet taste mouthfeel concurrently.Compared with other low sugar suspending beverages, this product substitutes sucrose with honey and low-calorie functionality compound sugar (galactooligosaccharide), while falling low sugar contents and beverage heat, gives the mouthfeel that beverage is sweet and tasty.Existing most low sugar and sugar-free beverage product, though favourable health, how because of mouthfeel bitterness, and cannot be esthetically acceptable to the consumers, as the composite low-sugar suspension tea beverage of people's research and development such as Chen Kun in 2014, not add sucrose in its formula, also do not have other sweeteners.This product, enhancing beverage is functional while, takes into account the sense of taste needs of consumer.
(3) there is antipyretic ease constipation effect.This invention product contains chrysanthemum lobe, Chu chrysanthemum leaching liquor, galactooligosaccharide and honey, and effect that collocation has clearing away heat and moistening the bowels, adjustment digestive system, promotion intestines peristalsis worked in coordination with by three kinds of raw materials.
Accompanying drawing explanation
Fig. 1 gellan gum addition is on the impact of suspending beverage viscosity;
Fig. 2 calcium lactate addition is on the impact of suspending beverage viscosity;
Fig. 3 Chu chrysanthemum leaching liquor addition is on the impact of beverage organoleptic quality;
Fig. 4 galactooligosaccharide addition is on the impact of beverage organoleptic quality and viscosity;
Fig. 5 honey addition is on the impact of beverage organoleptic quality and viscosity;
Detailed description of the invention
Illustrate below in conjunction with accompanying drawing and with detailed description of the invention, the present invention to be described in further detail:
A kind of containing galactooligosaccharide chrysanthemum lobe suspending beverage, its formula is: deionized water, Chu chrysanthemum leaching liquor, chrysanthemum lobe, galactooligosaccharide, honey, citric acid, suspension stabilizer; Described suspension stabilizer includes: gellan gum, calcium lactate, natrium citricum; Described chrysanthemum lobe is in suspended state in liquid beverage;
Its quality proportioning is: deionized water 66.16-76.75%, Chu chrysanthemum leaching liquor 8-12%, chrysanthemum lobe 1-1.5%, galactooligosaccharide 4-6%, honey 10-14%, citric acid 0.10-0.14%, gellan gum 0.018-0.022%, calcium lactate 0.10-0.14%, natrium citricum 0.03-0.04%.
The optimum formula of described suspending beverage is: deionized water 71.475%, Chu chrysanthemum leaching liquor addition 10%, chrysanthemum lobe 1.25%, galactooligosaccharide 5%, honey 12% and citric acid 0.12%, gellan gum 0.020%, calcium lactate 0.100%, natrium citricum 0.035%.
Containing a preparation method for galactooligosaccharide chrysanthemum lobe suspending beverage, step is as follows:
Prepared by A Chu chrysanthemum leaching liquor
Select high-quality Chu chrysanthemum, remove impurity, cleaning, be placed in 60 DEG C and dry 30min; By Chu chrysanthemum and water (deionized water) in mass ratio 1:9 add, be heated to 35-50 DEG C, lixiviate 20min.After 200 order filter-cloth filterings, obtain chrysanthemum lobe and thick leaching liquor respectively; After rough leaching liquor is staticly settled, obtain clarifying concentrated Chu chrysanthemum leaching liquor through suction filtration;
The filter cloth that the present invention adopts is medical sterile gauze, is the widely used product of filtering technique.
In the present invention, the drying condition of Chu chrysanthemum is 60 DEG C, 30min.In this process procedure, drying condition is not key technology, after suitably dewatering to raw material, carries out quantitative weighing, and therefore, drying condition can suitably adjust as required.
Mix with deionized water in proportion carry out lixiviate by quantitatively drying Chu chrysanthemum, carry out quantitatively so that add Chu chrysanthemum leaching liquor in follow-up flavor mixing, suitably heating has to utilize and improves extracting efficiency simultaneously.Preferred extraction temperature condition is 35-50 DEG C, lixiviate 20min.Described extraction temperature optimum is 40 DEG C.
There is color reaction because water intermediate ion becomes branch to be combined with Chu chrysanthemum extract, need to adopt deionized water in the Chu chrysanthemum extracting technology of therefore this invention.
B colloidal sol
By formula, calculate and weigh gellan gum, calcium lactate and ion chelating agent natrium citricum; Get 800mL deionized water, after adding natrium citricum stirring and dissolving, boil as on electromagnetic oven with rustless steel container splendid attire; Control solution temperature within the scope of 95 DEG C-100 DEG C; Boil in glue process, add load weighted gellan gum and calcium lactate successively, limit edged stirs; To be fed complete, keep 95 DEG C to heat 30min and gellan gum is dissolved completely; It is 1L that colloidal sol and Chu chrysanthemum leaching liquor are mixed to cumulative volume in proportion, be quickly cooled to 60-70 DEG C for subsequent use.
Collosol craft in this invention is the important step preparing suspending beverage.This invention adopts colloidal sol heater to be the electromagnetic oven that market is extensively sold, the C21-SH007 Ultrathin electromagnetic furnace that such as JiuYang Co., Ltd manufactures.
In step B, mixed liquor is quickly cooled to 60-70 DEG C in order to step C flavor mixing and petal suspension process; Described optimum chilling temperature is 65 DEG C.
Inventor on affecting the main component gellan gum of suspending beverage gel characteristic, calcium lactate carries out analysis of experiments.And select viscosity as evaluation criterion according to suspending beverage mobility.Wherein, natrium citricum, as ion chelating agent, sets it according to the ion concentration of test water of the present invention and adds concentration 0.030-0.040%.
Concrete operations are as follows:
At setting natrium citricum with under the condition of other composition additions, preparing gellan gum concentration is respectively 0.016%-0.024%, and lactate concentration is the suspending beverage of 0.08%-0.16%, uses viscosimeter to measure the stickiness of beverage.Beverage is placed in beaker, and stirring and controlling its equalized temperature is room temperature condition; Select 1# rotor to screw in rotor connector, slowly regulate lifting knob, rotor is placed in container center, there is bubble attached sticky when preventing rotor from immersing liquid, the height of adjustment rotor in fluid to be measured, to the liquid mark of rotor, (in the middle part of groove) is equal with liquid level; Adjusting rotary speed is 60 revs/min (rpm), after numeral is stable, records its data and analyzes.
Gellan gum addition is on the impact of suspending beverage viscosity as shown in accompanying drawing Fig. 1, and in 0.016%-0.020% concentration range, the viscosity of beverage increases with gellan gum addition and increases, and shows that gel strength becomes positive correlation with gellan gum addition.When gellan gum addition is more than 0.020%, beverage viscosity remains unchanged substantially, and gel strength close to balance, and slightly declines.Therefore, from keeping the maximum gel strength of beverage and conservation consumption angle analysis, gellan gum addition is good with 0.020%.
Calcium lactate adds and to by calcium ion complexing, can play regulating action to gellan gum set strength.Calcium lactate addition on the impact of beverage gel characteristic as shown in accompanying drawing Fig. 2.Beverage viscosity, in 0.08%-0.12% calcium lactate addition scope, increases with its addition and increases; After calcium lactate addition is more than 0.12%, product gel strength declines on the contrary gradually.May be large molecular gel when ion concentration increases, there occurs dissolving.Therefore, calcium lactate optimum addition is 0.12%.
C flavor mixing and petal suspend
By galactooligosaccharide, honey and citric acid by joining in above-mentioned colloidal sol after formula quantitative weighing, slow stirring and dissolving; Add appropriate chrysanthemum lobe, leave standstill cooling; The even stirring at low speed of 40-50rpm is carried out to gellan gum gel, makes petal even suspension in beverage.
In step C, the even stirring at low speed of 40-50rpm is carried out to gellan gum gel, chrysanthemum lobe is uniformly distributed and is suspended in beverage; The described optimum mixing speed to gellan gum gel is 45rpm.
Inventor for index, have studied Chu chrysanthemum leaching liquor addition, galactooligosaccharide addition and honey addition to the impact of beverage quality with sensory evaluation scores and beverage viscosity respectively.
Concrete operations are as follows:
When other formula components are constant, preparing Chu chrysanthemum leaching liquor addition is respectively 1%-15%, and chrysanthemum lobe addition is 10g/L-15g/L, and galactooligosaccharide addition is 2%-10% and honey addition is the suspending beverage of 8%-16%.With suspending beverage mobility and requirement of sense for foundation, formulate viscosity, mouthfeel, structural state three indexs as evaluation criterion.Viscosimeter is used to measure the stickiness of beverage.Stickiness assay method is as described in step B.According to the effect size of three indexs in product quality impact, setting mouthfeel shared scoring weight is respectively 0.5, and weight shared by mobility is 0.3, and structural state weight setting is 0.2.
Chu chrysanthemum leaching liquor addition on the impact of suspending beverage organoleptic attribute as shown in accompanying drawing Fig. 3.Compare can find by the sensory evaluation scores of adding different amount Chu chrysanthemum leaching liquor, chrysanthemum lobe leaching liquor consumption to smell, flavour and color and luster three Index Influences larger.Chu chrysanthemum leaching liquor addition is not clearly for the impact of structural state, but after addition is increased to 15%, structural state starts to occur trickle cotton-shaped, affects product clarity, and this may be that calcium binding free in tannic acid owing to containing in Chu chrysanthemum and beverage causes.Integrated sensory evaluates, and the optimum addition of Chu chrysanthemum leaching liquor is 10%.
The impact of chrysanthemum lobe addition on suspension effect and organoleptic quality is as shown in table 1.When petal addition is too low, although petal is easily uniformly distributed, faint scent is not obvious, and it is unsightly sparse to distribute; But when petal addition is excessive, can causes again distributing intensive, affect outward appearance, suspension stability declines simultaneously.Integrated comparative, when chrysanthemum lobe addition is 1.25%, the local flavor of beverage and suspension characteristic the best.
Table 1 chrysanthemum lobe addition is on the impact of beverage quality
Galactooligosaccharide addition on the impact of beverage sense organ and viscosity property as shown in accompanying drawing Fig. 4.Compared with the control sample not adding galactooligosaccharide, the impact of interpolation on beverage smell and color and luster of galactooligosaccharide is not obvious.But it is larger on the impact of the flavour of beverage, mouthfeel and structural state.Along with galactooligosaccharide adds the increase of concentration, flavour and mouthfeel sensory evaluation scores all present best result in 6% concentration range.Along with galactooligosaccharide adds the increase of concentration, beverage structural state score presents downward trend.This may be due within the scope of the concentration interpolation of 0-10%, and the k value of beverage increases along with galactooligosaccharide addition and increases, and the rheological properties of beverage is changed significantly.When galactooligosaccharide addition lower than 6% time, viscosity increase tendency is relatively mild.This experimental phenomena shows, low concentration is less to beverage viscosity, and after addition is greater than 6%, it is obvious that viscosity increases amplitude.Integrated comparative sensory evaluation scores and viscosity measurement value, the suitableeest addition of galactooligosaccharide should about 5%.
Honey addition on the impact of beverage quality as shown in figure 5 of the drawings.Along with the increase of honey addition, the comprehensive grading for beverage organoleptic quality presents the trend of first increases and then decreases, and when honey addition is 12%, sensory evaluation scores is the highest.Find in process of the test, the honey of low concentration adds the impact of beverage organoleptic quality little, and beverage sweetness is lower, and this may be the main cause causing its sensory evaluation scores lower.And when honey addition is greater than 12%, although beverage sugariness increases, beverage aftertaste is turned sour, mouth is glued in rear sense, causes sensory evaluation scores to decline.The k value of beverage can reflect its flow behavior, and along with the increase of honey addition, the k value of beverage increases gradually, and mobility declines to some extent.Its reason may be caused because honey sugar content is higher.The mobility requirement of integrated sensory's scoring and beverage, the addition of honey is proper 12%.
D sterilization
Product adopts the method for pasteurize, and 80 DEG C, 30min, tinning while hot cools rapidly, capping.
In step D, adopt 80 DEG C, 30min sterilization conditions; Described optimum sterilization conditions, for making center control temperature at 70 DEG C, can keep beverage natural colour preferably, and product stability is best.
Inventor, on the basis determining Product Process and formula, have studied sterilization conditions to beverage color and luster and the impact of shelf-life.
Concrete operation method:
The mensuration of beverage color and luster: carry out sterilization processing at different conditions after filling for chrysanthemum lobe suspending beverage.After sterilization terminates, be cooled to room temperature, use color difference meter to measure beverage color and luster, to study the impact of different sterilization conditions on beverage color and luster,
The mensuration of product stability: be placed on by the product through different sterilization conditions sterilization in 37 DEG C of incubators and preserve two weeks, observed once at interval of two days and the petal that keeps a record suspends and beverage clear situation of change.
Different sterilization conditions on beverage color and luster to affect result as shown in table 2.After sterilization, the L* of beverage, b* value is than adding before sterilization, shows beverage brightness raising and color and luster is partially yellow; A* value reduces than before sterilization, and show that the yellowish green value of beverage color improves, this may be caused because the Anthocyanins in chrysanthemum lobe and soak decomposes under the high temperature conditions.Therefore, sterilization problem is unsuitable too high.Wherein the change of b* value this product color can change degree, 80 DEG C, and the sterilization conditions b* of 30min changes minimum, shows can keep beverage natural colour preferably.
Table 2 sterilizing time and temperature are on the impact of beverage color and luster
Sterilization conditions on the impact of shelf life of products as table 3 record.From observed result, in preservation duration of test, 65 DEG C, 30min sterilization processing is minimum to suspension stabilizer destructiveness.Within storage observing time of 14 days by a definite date, beverage is all transparent in precipitation; And 80 DEG C, the beverage products petal suspension of 30min sterilization conditions process is best, and in the observation period, petal all presents even suspension.Compared with contrast and other sterilization processing, through 121 DEG C, the beverage products preservation experimental stage of 30s process is least stable.Start after 4 days to occur bleed phenomenon, start to occur bottom precipitation after 6 days.Preservation result of the test shows, and high-temperature sterilization treatment is destroyed comparatively large to suspending beverage gel stability, product stability reduces.
The different sterilization conditions of table 3 is on the impact of product stability
Note: the suspending stabilized situation of product:
1. bleed is arranged at petal even suspension 2. top, and petal slightly sinks 3. top bleeds, and petal sinks
A. beverage clear is more without slightly precipitating c. beverage bottom precipitation bottom precipitation b. beverage
The main feature of this invention product and marketing meaning:
One of raw material that this invention adopts is chrysanthemum lobe.Chu chrysanthemum special product is in area, Anhui Chuzhou, and have the good reputation of " golden heart adolph stonecrop, emerald green base of a fruit sky is fragrant ", is the medicine-food two-purpose food of the Ministry of Public Health of China approval.Although people are to the understanding of chrysanthemum and the existing thousands of years history of application, China is still familiar with in the world and applies one of chrysanthemum country the earliest, but for the Chu chrysanthemum that medicinal history is long, the deep processing of itself and byproduct all rarely has matured product to appear on the market with developing at home.Chu chrysanthemum contains the active ingredients such as flavones, volatile oil, amino acid and trace element, cineole in its volatile oil, borneol, folium eucalypti dienone are apparently higher than other chrysanthemums, flavone compound total amount is higher than other chrysanthemums by 32% ~ 61%, volatile oil is antipyretic, flavone compound step-down, is the composition of loose wind heat-clearing, flat liver improving eyesight.This invention is with chrysanthemum lobe for suspension makes suspending beverage, and not only Product Visual is attractive in appearance, and meanwhile, in suspension leaching process, the active ingredient in chrysanthemum lobe can effectively stripping, and is utilized by human consumption; Its volatile oil component, can be beverage and brings the distinctive faint scent of Chu chrysanthemum.
Another primary raw material that this invention adopts is the one of functional oligose, galactooligosaccharide.The functional oligose comparatively known with other people, as with FOS (Fructo-oligosaccharide, and oligoisomaltose (Isomatto-oligosaccharide FOS), IMO) compare, galactooligosaccharide is the real prebiotics that uniquely can be utilized by the large probio of the whole enteron aisle of human body eight.Galactooligosaccharide not only optionally can promote the proliferation of probiotics such as Bifidobacterium, suppress harmful microbe metabolism in enteron aisle, and energy effective stimulus intestines peristalsis, the moistening degree of increase ight soil, reduces and prevent the generation of constipation.By the rational proportion with pollen, what enhance its Constipation drinks effect.Meanwhile, business-like galactooligosaccharide appearance colorless is translucent, and not only viscosity is low but also sugariness is only the 20-40% of sucrose, clean taste; Good water solubility, has stronger moisture retention.Compared with commonly using syrup with food such as FOSs, the acid-resistant stability of galactooligosaccharide is higher, is suitable in the processing of acid food particularly beverage.This invention replaces part sucrose by adding galactooligosaccharide, not only can reduce beverage sweetness and energy, solving the auxotrophy of existing beverage simultaneously, strengthening clean taste, improving beverage quality.
The 3rd primary raw material that this invention is selected is honey.Nutriment in honey enriches, and the glucose that 60-80% is human body easily to be absorbed and fructose.Meanwhile, edible honey can treat the dry constipation of intestines, described in its effect just has in Compendium of Material Medica.Therefore, it is one of primary raw material with honey that this invention product is selected, and not only can strengthen the nutritive peculiarity of beverage, and simultaneously with the compound of chrysanthemum lobe and galactooligosaccharide, drinking of more can strengthening that it relaxes bowel is functional.
In sum, this invention product is a Chu of being rich in chrysanthemum functional component and has clearing away heat and moistening the bowels, the complex function type drink of low sugar defaecation.Compared with existing beverage products and similar suspending beverage product, its innovation place is mainly reflected in that drinking of product is functional, mouthfeel and aspect, three, outward appearance aspect.First, there is no the suspending beverage and related invention patented product made for raw material with chrysanthemum lobe in the market, the present invention is using chrysanthemum lobe as suspension, not only attractive in appearance, simultaneously by suspend and lixiviate effectively utilizes and functional component; Secondly, compared with other low sugar suspending beverages, this product, while subtracting low sugar contents, by the allotment of galactooligosaccharide and honey, meets the mouthfeel requirement that beverage is sweet and tasty.And existing low sugar and sugar-free beverage product, as the composite low-sugar suspension tea beverage of people's research and development such as Chen Kun in 2014, in its formula, do not add sucrose.This series products, although be also low sugar product, mostly because mouthfeel and sweet drink have big difference, and cannot be esthetically acceptable to the consumers.This product, enhancing beverage is functional while, has taken into account consumer's drinking experience and preference, though have sweet and tasty mouthfeel equally for low sugar product.
The present invention can be understood better by following examples.
Embodiment 1: the present invention's one is containing galactooligosaccharide Chu chrysanthemum suspending beverage and preparation method thereof
The implementation step of this embodiment is as follows:
Prepared by A Chu chrysanthemum leaching liquor
Select high-quality Chu chrysanthemum, remove impurity, cleaning, be placed in 60 DEG C of oven for drying 30min; By Chu chrysanthemum and water (deionized water) in mass ratio 1:9 add, and be placed in the HH-2 type digital display thermostat water bath that high honour instrument manufacturing Co., Ltd manufactures and be heated to 35 DEG C, lixiviate 20min.After 200 order hospital gauzes filter, obtain chrysanthemum lobe and thick leaching liquor respectively; After being staticly settled by rough leaching liquor, the SHZ-DIII type vacuum pump using circulatory water adopting Yu Hua Instrument Ltd. to produce and Buchner funnel Suction filtration device carry out suction filtration, obtain clarifying concentrated Chu chrysanthemum leaching liquor;
B colloidal sol
Gellan gum 0.018% is weighed, calcium lactate 0.10% and ion chelating agent natrium citricum 0.030% by recipe calculation; Get 800mL deionized water, after adding natrium citricum stirring and dissolving, the C21-SH007 Ultrathin electromagnetic furnace with rustless steel container splendid attire and as JiuYang Co., Ltd's manufacture boils; Control solution temperature within the scope of 95-100 DEG C; Boil in glue process, add load weighted gellan gum and calcium lactate successively, limit edged stirs; To be fed complete, keep 95 DEG C to heat 30min, gellan gum is dissolved completely; Add Chu chrysanthemum leaching liquor 8%, mixing and adding deionized water to cumulative volume is 1L, be quickly cooled to 60 DEG C for subsequent use.
C flavor mixing and petal suspend
Galactooligosaccharide 4%, honey 10% and citric acid 0.030% are obtained in colloidal sol by joining step B after formula quantitative weighing, slow stirring and dissolving; Add 10g/L chrysanthemum lobe, leave standstill cooling; After gellan gum gel stability, adopt Beijing to produce MYP101 type low speed magnetic stirring apparatus with moral foundation Science and Technology Ltd., with 40rpm even low speed, gel is stirred, make petal even suspension in beverage;
D sterilization
Adopt Jintan City high honour instrument manufacturing Co., Ltd to produce HH-2 type digital display thermostat water bath, at 80 DEG C, under 30min condition, pasteurize is carried out to suspending beverage obtained by step C.
Adopt in present specification the method described, determining the present embodiment preparation containing the k value of galactooligosaccharide chrysanthemum lobe suspending beverage is 12.6mPas, and sensory evaluation scores is that 86, L*, a*b* value is respectively 30.82 ,-0.27,1.30.Under normal temperature condition, Absorbable organic halogens preserves more than 4 weeks.
Embodiment 2: the present invention's one is containing galactooligosaccharide Chu chrysanthemum suspending beverage and preparation method thereof
The implementation step of this embodiment is as follows:
Prepared by A Chu chrysanthemum leaching liquor
Select high-quality Chu chrysanthemum, remove impurity, cleaning, be placed in 60 DEG C of oven for drying 30min; By Chu chrysanthemum and water (deionized water) in mass ratio 1:9 add, and be placed in the HH-2 type digital display thermostat water bath that high honour instrument manufacturing Co., Ltd manufactures and be heated to 40 DEG C, lixiviate 20min.After 200 order hospital gauzes filter, obtain chrysanthemum lobe and thick leaching liquor respectively; After being staticly settled by rough leaching liquor, the SHZ-DIII type vacuum pump using circulatory water adopting Yu Hua Instrument Ltd. to produce and Buchner funnel Suction filtration device carry out suction filtration, obtain clarifying concentrated Chu chrysanthemum leaching liquor;
B colloidal sol
Gellan gum 0.020% is weighed, calcium lactate 0.12% and ion chelating agent natrium citricum 0.035% by recipe calculation; Get 800mL deionized water, after adding natrium citricum stirring and dissolving, the C21-SH007 Ultrathin electromagnetic furnace with rustless steel container splendid attire and as JiuYang Co., Ltd's manufacture boils; Control solution temperature within the scope of 95-100 DEG C; Boil in glue process, add load weighted gellan gum and calcium lactate successively, limit edged stirs; To be fed complete, keep 95 DEG C to heat 30min, gellan gum is dissolved completely; Add Chu chrysanthemum leaching liquor 10%, mixing and adding deionized water to cumulative volume is 1L, be quickly cooled to 65 DEG C for subsequent use;
C flavor mixing and petal suspend
Galactooligosaccharide 5%, honey 12% and citric acid 0.035% are obtained in colloidal sol by joining step B after formula quantitative weighing, slow stirring and dissolving; Add 12.5g/L chrysanthemum lobe, leave standstill cooling; After gellan gum gel stability, adopt Beijing to produce MYP101 type low speed magnetic stirring apparatus with moral foundation Science and Technology Ltd., with 45rpm even low speed, gel is stirred, make petal even suspension in beverage;
D sterilization
Adopt Jintan City high honour instrument manufacturing Co., Ltd to produce HH-2 type digital display thermostat water bath, at 80 DEG C, under 30min condition, pasteurize is carried out to suspending beverage obtained by step C.
Adopt in present specification the method described, determining the present embodiment preparation containing the k value of galactooligosaccharide chrysanthemum lobe suspending beverage is 13.5mPas, and sensory evaluation scores is 96, L*, a*b* value is respectively 32.66 ,-0.30,1.35, under normal temperature condition, Absorbable organic halogens preserves more than 4 weeks.
Embodiment 3: the present invention's one is containing galactooligosaccharide Chu chrysanthemum suspending beverage and preparation method thereof
The implementation step of this embodiment is as follows:
Prepared by A Chu chrysanthemum leaching liquor
Select high-quality Chu chrysanthemum, remove impurity, cleaning, be placed in 60 DEG C of oven for drying 30min; By Chu chrysanthemum and water (deionized water) in mass ratio 1:9 add, and be placed in the HH-2 type digital display thermostat water bath that high honour instrument manufacturing Co., Ltd manufactures and be heated to 50 DEG C, lixiviate 20min.After 200 order hospital gauzes filter, obtain chrysanthemum lobe and thick leaching liquor respectively; After being staticly settled by rough leaching liquor, the SHZ-DIII type vacuum pump using circulatory water adopting Yu Hua Instrument Ltd. to produce and Buchner funnel Suction filtration device carry out suction filtration, obtain clarifying concentrated Chu chrysanthemum leaching liquor;
B colloidal sol
Gellan gum 0.022% is weighed, calcium lactate 0.14% and ion chelating agent natrium citricum 0.040% by recipe calculation; Get 800mL deionized water, after adding natrium citricum stirring and dissolving, the C21-SH007 Ultrathin electromagnetic furnace with rustless steel container splendid attire and as JiuYang Co., Ltd's manufacture boils; Control solution temperature within the scope of 95-100 DEG C; Boil in glue process, add load weighted gellan gum and calcium lactate successively, limit edged stirs; To be fed complete, keep 95 DEG C to heat 30min, gellan gum is dissolved completely; Add Chu chrysanthemum leaching liquor 12%, mixing and adding deionized water to cumulative volume is 1L, be quickly cooled to 70 DEG C for subsequent use;
C flavor mixing and petal suspend
Galactooligosaccharide 6%, honey 14% and citric acid 0.040% are obtained in colloidal sol by joining step B after formula quantitative weighing, slow stirring and dissolving; Add 15g/L chrysanthemum lobe, leave standstill cooling; After gellan gum gel stability, adopt Beijing to produce MYP101 type low speed magnetic stirring apparatus with moral foundation Science and Technology Ltd., with 50rpm even low speed, gel is stirred, make petal even suspension in beverage;
D sterilization
Adopt Jintan City high honour instrument manufacturing Co., Ltd to produce HH-2 type digital display thermostat water bath, at 80 DEG C, under 30min condition, pasteurize is carried out to suspending beverage obtained by step C.
Adopt in present specification the method described, determining the present embodiment preparation containing the k value of galactooligosaccharide chrysanthemum lobe suspending beverage is 15.8mPas, and sensory evaluation scores is 96, L*, a*b* value is respectively 31.35 ,-0.31,1.49, under normal temperature condition, Absorbable organic halogens preserves more than 4 weeks.
The above; be only a part of detailed description of the invention of the present invention, protection scope of the present invention is not limited thereto, and is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.
Claims (7)
1., containing a galactooligosaccharide chrysanthemum lobe suspending beverage, its formula is: deionized water, Chu chrysanthemum leaching liquor, chrysanthemum lobe, galactooligosaccharide, honey, citric acid, suspension stabilizer; Described suspension stabilizer includes: gellan gum, calcium lactate, natrium citricum; Described chrysanthemum lobe is in suspended state in liquid beverage;
Its quality proportioning is: deionized water 66.16-76.75%, Chu chrysanthemum leaching liquor 8-12%, chrysanthemum lobe 1-1.5%, galactooligosaccharide 4-6%, honey 10-14%, citric acid 0.10-0.14%, gellan gum 0.018-0.022%, calcium lactate 0.10-0.14%, natrium citricum 0.03-0.04%.
2. one according to claim 1 is containing galactooligosaccharide chrysanthemum lobe suspending beverage, it is characterized in that, the optimum formula of described suspending beverage is: deionized water 71.475%, Chu chrysanthemum leaching liquor addition 10%, chrysanthemum lobe 1.25%, galactooligosaccharide 5%, honey 12% and citric acid 0.12%, gellan gum 0.020%, calcium lactate 0.100%, natrium citricum 0.035%.
3., containing a preparation method for galactooligosaccharide chrysanthemum lobe suspending beverage, its step is as follows:
Prepared by A Chu chrysanthemum leaching liquor
Select high-quality Chu chrysanthemum, remove impurity, cleaning, be placed in 60 DEG C and dry 30min; By Chu chrysanthemum and deionized water in mass ratio 1:9 add, be heated to 35-50 DEG C, lixiviate 20min; After 200 order filter-cloth filterings, obtain chrysanthemum lobe and thick leaching liquor respectively; After rough leaching liquor is staticly settled, obtain clarifying concentrated Chu chrysanthemum leaching liquor through suction filtration;
B colloidal sol
By formula, calculate and weigh gellan gum, calcium lactate and ion chelating agent natrium citricum; Get 800mL deionized water, after adding natrium citricum stirring and dissolving, boil as on electromagnetic oven with rustless steel container splendid attire; Control solution temperature within the scope of 95 DEG C-100 DEG C; Boil in glue process, add load weighted gellan gum and calcium lactate successively, limit edged stirs; To be fed complete, keep 95 DEG C to heat 30min and gellan gum is dissolved completely; It is 1L that colloidal sol and Chu chrysanthemum leaching liquor are mixed to cumulative volume in proportion, be quickly cooled to 60-70 DEG C for subsequent use;
C flavor mixing and petal suspend
By galactooligosaccharide, honey and citric acid by joining in above-mentioned colloidal sol after formula quantitative weighing, slow stirring and dissolving; Add appropriate chrysanthemum lobe, leave standstill cooling; The even stirring at low speed of 40-50rpm is carried out to gellan gum gel, makes petal even suspension in beverage;
D sterilization
Product adopts the method for pasteurize, and 80 DEG C, 30min, tinning while hot cools rapidly, capping.
4. preparation method according to claim 3, is characterized in that, in steps A, extracting condition is 35-50 DEG C, 20min; After filter-cloth filtering, obtain chrysanthemum lobe and thick leaching liquor respectively; After rough leaching liquor is staticly settled, obtain clarifying concentrated Chu chrysanthemum leaching liquor through suction filtration; Described optimum extraction temperature is 40 DEG C, and filtering gauze is 200 orders.
5. preparation method according to claim 3, is characterized in that, in step B, mixed liquor is quickly cooled to 60-70 DEG C; Described optimum chilling temperature is 65 DEG C.
6. preparation method according to claim 3, is characterized in that, in step C, carries out the even stirring at low speed of 40-50rpm to gellan gum gel, chrysanthemum lobe is uniformly distributed and is suspended in beverage; The described optimum of the mixing speed to gellan gum gel is 45rpm.
7. preparation method according to claim 3, is characterized in that, in described step D, adopts 80 DEG C, the sterilization conditions of 30min, can keep beverage natural colour preferably, and product stability is best.
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