CN105533357A - Preparation method of edible oil suspension gel beverage - Google Patents
Preparation method of edible oil suspension gel beverage Download PDFInfo
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- CN105533357A CN105533357A CN201510855379.9A CN201510855379A CN105533357A CN 105533357 A CN105533357 A CN 105533357A CN 201510855379 A CN201510855379 A CN 201510855379A CN 105533357 A CN105533357 A CN 105533357A
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- 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
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Abstract
A preparation method of an edible oil suspension gel beverage mainly comprises the following steps: 1, emulsifying edible oil: sterilizing and disinfecting an emulsifier, edible oil and water, preparing a solution, adding water to a constant volume, and rapidly stirring and emulsifying the solution to obtain an edible oil emulsion; 2, mixing the edible oil emulsion with a prepared sterilized edible gum solution, and stirring the emulsion and the edible gum solution to obtain an edible oil gum slurry; 3, suspending the edible oil gum slurry: adding a dispersion and a buffering solution to the edible oil gum slurry, and dispersing and buffering the edible oil gum slurry to obtain an edible oil suspension gel primary product; and 4, adding a sweetener, an acidulant, an antiseptic and a flavoring agent to the edible oil suspension gel primary product, packaging the obtained mixture as needed, and sterilizing and disinfecting the packaged mixture to prepare the edible oil suspension gel beverage. The edible oil suspension gel beverage has the characteristics of eating convenience, difficulty in oxidation of active components, high human body digestion and absorption efficiency, long shelf life, and low threshold of consuming eating people.
Description
Technical field
The present invention relates to a kind of manufacture method of edible oil suspended gel beverage, particularly a kind of by astaxanthin oil, DHA, EPA, olive oil, fish oil (containing deep sea fish oil), camellia oil, nutmeg oleic acid, palmitoleic acid, castor oil acid, saturated, the unsaturated edible oil and fat of vegetable seed wet goods or saturated, that unrighted acid is processed into beverage method, belong to food, health products and field of biological pharmacy.
Background technology
The edible grease containing unrighted acid is more, mainly contain astaxanthin oil (extracting in haematococcus pluvialis), olive oil, palmitoleic acid, fish oil (containing deep sea fish oil), camellia oil, rapeseed oil, Canola Oil, nutmeg oleic acid, high gas oil ratio rapeseed oil, safflower seed oil, apricot kernel oil, peanut wet goods, they are rich in the various high value composition of great advantage to human body, as astaxanthin, DHA, EPA etc.
Edible fats and unrighted acid have numerous physiological function, mainly contain following function: one is the relative flow keeping cell membrane, helps cell to maintain normal physiological function; Two is impel cholesterol esterification, reduces Blood Cholesterol and content of triglyceride; Three is the precursors of precedent parathyrine and thromboxane in synthesized human; Four is reduce blood viscosity, improves blood circulation; Five is improve brain cell increased activity memory and thinking ability.If when human body takes in edible fats or unsaturated fat subacidity, easily bring out cardiovascular and cerebrovascular disease, reduce memory and thinking ability, affect infant intelligent development and cause the elderly to suffer from dementia.
At present, on market edible fats or unrighted acid product in, olive oil, camellia oil, rapeseed oil, peanut oil are mainly sold in the mode of edible oil, fish oil (containing deep sea fish oil), astaxanthin oil, DHA, EPA, nutmeg oleic acid, palmitoleic acid, castor oil acid are mainly as food or health product raw material, the food made or health products formulation are mainly capsule, its major defect has: one is that capsule wall material major part is for animal glue, vegetarian and religious people's inedibility, restriction use crowd; Two is that capsule is edible inconvenient, and this formulation of part population apocleisis, because medicine major part is capsule, feels it is edible medicine psychologically; Three is that processing conditions requirement is higher, otherwise its active component is easily oxidized, and therefore price is high, can only sell as the health products of a few peoples.
To the importance of human body undoubtedly, therefore, how to overcome the defect that formulation is sold in existing market, expand use crowd, its active material of efficient full use is a job with great market value and social value for edible fats or unrighted acid.
Summary of the invention
The object of the present invention is to provide a kind of manufacture method of edible oil suspended gel beverage, the edible oil suspended gel beverage that the method is produced is a kind of new product, novel form, it have instant, active component not easily oxidized, human consumption's absorption efficiency is high, long shelf-life, consumption eat the features such as crowd's threshold is low.
To achieve these goals, the technical solution adopted in the present invention is: a kind of manufacture method of edible oil suspended gel beverage, and its key step is as follows:
1) edible oil emulsification: by emulsifying agent, edible oil and water through sterilizing and prepare, after constant volume, rapid stirring, emulsification, obtain edible oil emulsion;
2) by edible oil emulsion with prepare and edible glue through sterilization processing mix, stir, obtain edible oil rubber cement;
3) to the suspending process of edible oil rubber cement, namely in edible oil rubber cement, add dispersion liquid and buffer solution, sterilization, obtain edible oil suspended gel primary product through dispersion, buffered;
4) edible oil suspended gel primary product formula is added sweetener, acid, anticorrisive agent and flavouring agent, then packing sterilizing as required, obtained edible oil suspended gel beverage.
As preferably, described step 1) in edible oil include but not limited to: the oily or oily miscella formed with unsaturated fat oil of saturated fat of saturated fat oil, unsaturated fat; Described edible oil is a kind of, two or more combination in astaxanthin oil, DHA DHA, eicosapentaenoic acid EPA, olive oil, camellia oil, nutmeg oleic acid, palmitoleic acid, castor oil, rapeseed oil and animal oil, micro-algae oil.
Further, described step 1) in edible oil emulsifying stage emulsifying agent used include but not limited to: the one in soybean lecithin, modified corn starch, alginic acid sodium salt, xanthans, carboxymethyl cellulose, sucrose ester, monoglyceride, two or more combinations; Emulsifying agent or the emulsifier combination addition in emulsion is 0.05-3%, and emulsifying temperature is 35-65 DEG C.
Further, described step 1) in emulsifying agent select soybean lecithin, sucrose ester, alginic acid sodium salt, xanthans, modified corn starch, carboxymethyl cellulose, monoglyceride, the ratio between them is: 1-7:0.6-5:0.3-4:1-5:0.1-12:0.01-7:0.1-6.
As preferably, described step 1) in emulsification can carry out in emulsion tank or Emulsion cask or emulsifying kettle, select rotary or turbine type agitator to stir, its mixing speed is 500-20000 rev/min, and mixing time is 1-30 minute.
Described step 1) in the sterilization method of emulsifying agent, edible oil and water include but not limited to high temperature sterilization, microwave disinfection, ultrasonic sterilization, ozone sterilization, wet sterilization and Ohmic sterilization.
Further, described step 2) in the glue that uses in edible glue include but not limited to: a kind of, two or more the combination of guar gum, xanthans, locust bean gum, carboxymethyl cellulose, carragheen, flaxseed gum, Luo Wang seed glue, agar, gellan gum, fenugreek gum, pectin, Weilan gum; Described edible glue, after glue is carried out sterilizing, it is dissolved in completely the rubber cement formed in water, and its total colloidality is 0.05-3%; Sterilizing method includes but not limited to: wet sterilization, high temperature sterilization, microwave disinfection, ultrasonic sterilization, ozone sterilization and Ohmic sterilization.
Further, described step 2) in edible glue select the combination of guar gum, locust bean gum, xanthans, carboxymethyl cellulose, carragheen, pectin, gellan gum, its ratio is: 0.5-3:0.2-4:0.6-8:0.3-4:0.1-2:0.05-4:0.1-8.
As preferably, described step 2) in, the gum concentration of edible oil rubber cement is 0.01-10%, and the ratio of edible oil emulsion and edible glue is 1-6:1-9.
Described step 2) in edible rubber cement, its sterilizing method includes but not limited to: wet sterilization, high temperature sterilization, microwave disinfection, ultrasonic sterilization, ozone sterilization and Ohmic sterilization.
Described step 2) in, the stirring after described edible oil emulsion mixes with edible rubber cement in mixer, its mixing speed is 500-20000 rev/min, and mixing time is 1-30 minute.
Further, described step 3) in, described buffer solution is dissolved in the water by buffer and makes, and combinations of buffers includes but not limited to: potassium dihydrogen phosphate and dipotassium hydrogen phosphate, dipotassium hydrogen phosphate and citric acid, and the pH value of buffer solution is 2-7.5; Described dispersion liquid is dissolved in the water completely by dispersant and makes, and dispersant includes but not limited to a kind of, two or more the combination of alginic acid sodium salt, carragheen, modified corn starch, carboxymethyl cellulose, konjac glucomannan, xanthans, guar gum.
Further, described dispersant is alginic acid sodium salt: carragheen: modified corn starch: carboxymethyl cellulose: konjac glucomannan: xanthans: guar gum, and its ratio is: 0.1-20:0.05-10:0.2-15:0.2-30:0.1-15:0.15-20:0.2-10.
Described step 3) in, edible oil rubber cement is after suspending process, and total colloidality is 0.05-2%.
Described step 3) in, edible oil suspended gel primary product are without any sediment.
Described step 3) in, edible oil suspended gel primary product are because of edible oil difference used, the color of its product is also different, if astaxanthin oil suspended gel primary product are then red, breast redness, magneta colour, orange red or orange, olive oil and other oils products are milk yellow, off-white color or faint yellow.
Described step 3) in, the bactericidal treatments of water and dispersant includes but not limited to: heat sterilization, autoclaving, ozone sterilization, microwave sterilization, ultraviolet sterilization.
As preferably, described step 4) in, described sweetener includes but not limited to: white granulated sugar, maltose, glucose, saccharin sodium, this Ba Tian; Acid includes but not limited to citric acid, malic acid, tartaric acid; Anticorrisive agent includes but not limited to: propionic acid and its esters, sorbic acid and salt thereof, dehydroacetic acid and salt, benzoic acid and salt thereof, nipagin esters, cinnamic acid, nipagin esters, potassium cinnamate; Flavouring agent includes but not limited to: flavoring essence, spices, comprises aqua, powder, microcapsules.
As preferably, described step 4) in, packing as required after suspended gel primary product formula, its packaging material include but not limited to: glass, PET, PVC, extrusion coating paper, clad aluminum, black sheet iron; Packing container after suspended gel primary product formula, includes but not limited to: pop can, various doleiform, box-like, circle, ellipse, rectangle.Described step 4) in, after suspended gel formula for a product, if edible oil is the oily miscella formed with saturated fat oil of unsaturated fat oil or unsaturated fat, during packaging, through exhaust and nitrogen process to be filled.Described step 4) in, the complete edible oil suspended gel primary product of packing through sterilizing, will obtain edible oil suspended gel product; Described step 4) in, sterilization and the sterilization method of edible oil suspended gel primary product include but not limited to: pasteurization, high-temperature sterilization, autoclave sterilization, microwave sterilization.
Described step 2) with 3) can merge, by edible oil emulsion with prepare and edible glue through sterilization processing mix and stir, directly obtain edible oil suspended gel primary product.
Described step 1) in obtained edible oil emulsion mix with buffer solution, stirring, obtains edible oil suspended gel primary product, its post processing mode and step 3) identical to the processing mode of suspended gel primary product.
The invention has the beneficial effects as follows: compared with prior art, this patent method can the activity of available protecting unrighted acid, simultaneously human body to its absorptivity reach 90% and more than, improve utilization rate, reduce the wasting of resources.And the edible oil suspended gel beverage that the present invention produces is a kind of new product, novel form, it has edible and preserves conveniently, contained active component not easily oxidized destruction, the edible crowd's threshold of consumption is low, human consumption's absorption rate high, and has the superperformance of long shelf-life.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Below embodiments of the invention are further described.Following examples are only further described the application, should not be construed as the restriction to the application.
Embodiment 1: as shown in Figure 1,
A manufacture method for edible oil suspended gel beverage, its key step is as follows:
1) edible oil emulsification: emulsifying agent (is selected soybean lecithin, sucrose ester, alginic acid sodium salt, xanthans, modified corn starch, carboxymethyl cellulose, monoglyceride, ratio between them is: 1:0.6:0.3:1:0.1:0.01:0.1, emulsifying agent or the emulsifier combination addition in emulsion is 0.05%, emulsifying temperature is 35 DEG C), edible oil (astaxanthin oil and olive oil) and water are also prepared in proportion through steam sterilization, after constant volume, carry out in emulsion tank, select rotary or turbine type agitator rapid stirring, emulsification, mixing speed is 500 revs/min, mixing time is 1 minute, obtain edible oil emulsion,
2) by step 1) the edible oil emulsion of gained with prepare and through the edible glue of sterilization processing (by guar gum, locust bean gum, xanthans, carboxymethyl cellulose, carragheen, pectin, gellan gum, in proportion: 0.5:0.2:0.6:0.3:0.1:0.05:0.1, after carrying out steam sterilization, it is dissolved in completely the rubber cement formed in water, total colloidality is 0.05%) mixing, stir, mixing speed is 500 revs/min, mixing time is 1 minute, obtains edible oil rubber cement; The gum concentration of edible oil rubber cement is 0.01%, and the ratio of edible oil emulsion and edible glue is 1:1.
3) to the suspending process of edible oil rubber cement, namely add in edible oil rubber cement and to be dissolved in the water completely the dispersion liquid made and being dissolved in the water the buffer solution made by buffer or its combination by dispersant or its combination, high pressure sterilization, obtain edible oil suspended gel primary product through dispersion, buffered, these edible oil suspended gel primary product are without any sediment; Combinations of buffers includes but not limited to: potassium dihydrogen phosphate and dipotassium hydrogen phosphate, dipotassium hydrogen phosphate and citric acid, and the pH value of buffer solution is 2; Dispersant includes but not limited to alginic acid sodium salt: carragheen: modified corn starch: carboxymethyl cellulose: konjac glucomannan: xanthans: guar gum, and its ratio is: 0.1:0.05:0.2:0.2:0.1:0.15:0.2.Edible oil rubber cement is after suspending process, and total colloidality is 0.05%.
4) edible oil suspended gel primary product formula is added sweetener, acid, anticorrisive agent and flavouring agent, as required packing sterilizing (high-temperature sterilization or autoclave sterilization), obtained edible oil suspended gel beverage.Described sweetener includes but not limited to: white granulated sugar, maltose, glucose, saccharin sodium, this Ba Tian; Acid includes but not limited to citric acid, malic acid, tartaric acid; Anticorrisive agent includes but not limited to: propionic acid and its esters, sorbic acid and salt thereof, dehydroacetic acid and salt, benzoic acid and salt thereof, nipagin esters, cinnamic acid, nipagin esters, potassium cinnamate; Flavouring agent includes but not limited to: flavoring essence, spices, comprises aqua, powder, microcapsules.
Step 4 of the present invention) in, packing as required after suspended gel primary product formula, its packaging material include but not limited to: glass, PET, PVC, extrusion coating paper, clad aluminum, black sheet iron; Packing container after suspended gel primary product formula, includes but not limited to: pop can, various doleiform, box-like, circle, ellipse, rectangle.Described step 4) in, the packing as required after suspended gel primary product formula, its packing volume includes but not limited to 20ml.
Step 4 of the present invention) in, after suspended gel formula for a product, if edible oil is the oily miscella formed with saturated fat oil of unsaturated fat oil or unsaturated fat, during packaging, through exhaust and nitrogen process to be filled.
Step 2 of the present invention) with 3) also can merge, by edible oil emulsion with prepare and edible glue through sterilization processing mix and stir, directly obtain edible oil suspended gel primary product.
Described step 1) in, obtained edible oil emulsion mixes with buffer solution, stirs, obtained edible oil suspended gel primary product, its post processing mode and step 3) identical to the processing mode of suspended gel primary product.
Embodiment 2:
A manufacture method for edible oil suspended gel beverage, its key step is as follows:
1) edible oil emulsification: emulsifying agent (is selected soybean lecithin, sucrose ester, alginic acid sodium salt, xanthans, modified corn starch, carboxymethyl cellulose, monoglyceride, ratio between them is: 3:2:2:3:6:3:3, emulsifying agent or the emulsifier combination addition in emulsion is 2%, emulsifying temperature is 50 DEG C), edible oil (astaxanthin oil, olive oil, castor oil, rapeseed oil, can be the combination of one or two or more) and water through ultrasonic sterilization sterilization and prepare in proportion, after constant volume, carry out in emulsion tank, select rotary or turbine type agitator rapid stirring, emulsification, mixing speed is 10000 revs/min, mixing time is 15 minutes, obtain edible oil emulsion,
2) by step 1) the edible oil emulsion of gained with prepare and through the edible glue of sterilization processing (by guar gum, locust bean gum, xanthans, carboxymethyl cellulose, carragheen, pectin, gellan gum, in proportion: 1.5:2:4:2:1:2:4, after carrying out steam sterilization, it is dissolved in completely the rubber cement formed in water, total colloidality is 1.5%) mixing, stir, mixing speed is 10000 revs/min, mixing time is 15 minutes, obtains edible oil rubber cement; The gum concentration of edible oil rubber cement is 5%, and the ratio of edible oil emulsion and edible glue is 3:4.
The edible glue prepared refers to the glue determining to be made up of a kind of, two or more glue above, glue is dissolved in completely the buffering glue made in buffer solution.
3) to the suspending process of edible oil rubber cement, namely add in edible oil rubber cement and to be dissolved in the water completely the dispersion liquid made and being dissolved in the water the buffer solution made by buffer or its combination by dispersant or its combination, microwave disinfection, obtain edible oil suspended gel primary product through dispersion, buffered, these edible oil suspended gel primary product are without any sediment; Combinations of buffers includes but not limited to: potassium dihydrogen phosphate and dipotassium hydrogen phosphate, dipotassium hydrogen phosphate and citric acid, and the pH value of buffer solution is 5; Dispersant includes but not limited to alginic acid sodium salt: carragheen: modified corn starch: carboxymethyl cellulose: konjac glucomannan: xanthans: guar gum, and its ratio is: 10:5:8:15:7:10:5.Edible oil rubber cement is after suspending process, and total colloidality is 1%.Described step 3) in, edible oil suspended gel primary product are because of edible oil difference used, the color of its product is also different, if astaxanthin oil suspended gel primary product are then red, newborn red or magneta colour, olive oil and other oils products are milk yellow, off-white color or faint yellow.Water and dispersant want sterilization processing, and the method for sterilization processing includes but not limited to: heat sterilization, autoclaving, ozone sterilization, microwave sterilization, ultraviolet sterilization etc.
4) edible oil suspended gel primary product formula is added sweetener, acid, anticorrisive agent and flavouring agent, as required packing sterilizing (pasteurization or microwave sterilization), obtained edible oil suspended gel beverage.Described sweetener includes but not limited to: white granulated sugar, maltose, glucose, saccharin sodium, this Ba Tian; Acid includes but not limited to citric acid, malic acid, tartaric acid; Anticorrisive agent includes but not limited to: propionic acid and its esters, sorbic acid and salt thereof, dehydroacetic acid and salt, benzoic acid and salt thereof, nipagin esters, cinnamic acid, nipagin esters, potassium cinnamate; Flavouring agent includes but not limited to: flavoring essence, spices, comprises aqua, powder, microcapsules.
Step 4 of the present invention) in, packing as required after suspended gel primary product formula, its packaging material include but not limited to: glass, PET, PVC, extrusion coating paper, clad aluminum, black sheet iron; The shape of the packing container after suspended gel primary product formula, includes but not limited to: pop can, various doleiform, box-like, circle, ellipse, rectangle.Described step 4) in, the packing as required after suspended gel primary product formula, its packing volume includes but not limited to 5000ml.
Step 4 of the present invention) in, after suspended gel formula for a product, if edible oil is the oily miscella formed with saturated fat oil of unsaturated fat oil or unsaturated fat, during packaging, through exhaust and nitrogen process to be filled.
Step 2 of the present invention) with 3) also can merge, by edible oil emulsion with prepare and edible glue through sterilization processing mix and stir, directly obtain edible oil suspended gel primary product.
Described step 1) in, obtained edible oil emulsion mixes with buffer solution, stirs, obtained edible oil suspended gel primary product, its post processing mode and step 3) identical to the processing mode of suspended gel primary product.
Embodiment 3:
A manufacture method for edible oil suspended gel beverage, its key step is as follows:
1) edible oil emulsification: emulsifying agent (is selected soybean lecithin, sucrose ester, alginic acid sodium salt, xanthans, modified corn starch, carboxymethyl cellulose, monoglyceride, ratio between them is: 7:5:4:5:12:7:6, emulsifying agent or the emulsifier combination addition in emulsion is 3%, emulsifying temperature is 65 DEG C), edible oil (astaxanthin oil, olive oil, camellia oil) and water through steam sterilization preparing in proportion, after constant volume, carry out in emulsion tank, select rotary or turbine type agitator rapid stirring, emulsification, mixing speed is 20000 revs/min, mixing time is 30 minutes, obtain edible oil emulsion,
2) by step 1) the edible oil emulsion of gained with prepare and through the edible glue of sterilization processing (by guar gum, locust bean gum, xanthans, carboxymethyl cellulose, carragheen, pectin, gellan gum, in proportion: 3:4:8:4:2:4:8, after carrying out steam sterilization, it is dissolved in completely the rubber cement formed in water, total colloidality is 3%) mixing, stir, mixing speed is 20000 revs/min, mixing time is 30 minutes, obtains edible oil rubber cement; The gum concentration of edible oil rubber cement is 10%, and the ratio of edible oil emulsion and edible glue is 6:9.
3) to the suspending process of edible oil rubber cement, namely add in edible oil rubber cement and to be dissolved in the water completely the dispersion liquid made and being dissolved in the water the buffer solution made by buffer or its combination by dispersant or its combination, ozone sterilization, obtain edible oil suspended gel primary product through dispersion, buffered, these edible oil suspended gel primary product are without any sediment; Combinations of buffers includes but not limited to: potassium dihydrogen phosphate and dipotassium hydrogen phosphate, dipotassium hydrogen phosphate and citric acid, and the pH value of buffer solution is 7.5; Dispersant includes but not limited to alginic acid sodium salt: carragheen: modified corn starch: carboxymethyl cellulose: konjac glucomannan: xanthans: guar gum, and its ratio is: 20:10:15:30:15:20:10.Edible oil rubber cement is after suspending process, and total colloidality is 2%.
4) edible oil suspended gel primary product formula is added sweetener, acid, anticorrisive agent and flavouring agent, as required packing sterilizing (high-temperature sterilization or autoclave sterilization), obtained edible oil suspended gel beverage.Described sweetener includes but not limited to: white granulated sugar, maltose, glucose, saccharin sodium, this Ba Tian; Acid includes but not limited to citric acid, malic acid, tartaric acid; Anticorrisive agent includes but not limited to: propionic acid and its esters, sorbic acid and salt thereof, dehydroacetic acid and salt, benzoic acid and salt thereof, nipagin esters, cinnamic acid, nipagin esters, potassium cinnamate; Flavouring agent includes but not limited to: flavoring essence, spices, comprises aqua, powder, microcapsules.
Step 4 of the present invention) in, packing as required after suspended gel primary product formula, its packaging material include but not limited to: glass, PET, PVC, extrusion coating paper, clad aluminum, black sheet iron; Packing container after suspended gel primary product formula, includes but not limited to: pop can, various doleiform, box-like, circle, ellipse, rectangle.Described step 4) in, the packing as required after suspended gel primary product formula, its packing volume includes but not limited to 10000ml.
Step 4 of the present invention) in, after suspended gel formula for a product, if edible oil is the oily miscella formed with saturated fat oil of unsaturated fat oil or unsaturated fat, during packaging, through exhaust and nitrogen process to be filled.
Step 2 described in the present embodiment) with 3) also can merge, by edible oil emulsion with prepare and edible glue through sterilization processing mix and stir, directly obtain edible oil suspended gel primary product.
Described step 1) in, obtained edible oil emulsion mixes with buffer solution, stirs, obtained edible oil suspended gel primary product, its post processing mode and step 3) identical to the processing mode of suspended gel primary product.
Claims (10)
1. a manufacture method for edible oil suspended gel beverage, its key step is as follows:
1) edible oil emulsification: by emulsifying agent, edible oil and water through sterilizing and prepare, after constant volume, rapid stirring, emulsification, obtain edible oil emulsion;
2) by edible oil emulsion with prepare and edible glue through sterilization processing mix, stir, obtain edible oil rubber cement;
3) to the suspending process of edible oil rubber cement, namely in edible oil rubber cement, add dispersion liquid and buffer solution, obtain edible oil suspended gel primary product through dispersion, buffered;
4) edible oil suspended gel primary product formula is added sweetener, acid, anticorrisive agent and flavouring agent, as required packing sterilizing, obtained edible oil suspended gel beverage.
2. the manufacture method of a kind of edible oil suspended gel beverage according to claim 1, it is characterized in that, described step 1) in edible oil include but not limited to: the oily miscella formed with unsaturated fat oil of saturated fat oil, the oily or saturated fat of unsaturated fat; Described edible oil is a kind of, two or more combination in astaxanthin oil, DHA DHA, eicosapentaenoic acid EPA, olive oil, camellia oil, nutmeg oleic acid, palmitoleic acid, castor oil, rapeseed oil and animal oil, micro-algae oil.
3. the manufacture method of a kind of edible oil suspended gel beverage according to claim 1, it is characterized in that, described step 1) in edible oil emulsifying stage emulsifying agent used include but not limited to: the one in soybean lecithin, modified corn starch, alginic acid sodium salt, xanthans, carboxymethyl cellulose, sucrose ester, monoglyceride, two or more combinations; Emulsifying agent or the emulsifier combination addition in emulsion is 0.05-3%, and emulsifying temperature is 35-65 DEG C.
4. the manufacture method of a kind of edible oil suspended gel beverage described in claim 1 or 3, it is characterized in that, described step 1) in emulsification can carry out in emulsion tank or Emulsion cask or emulsifying kettle, select rotary or turbine type agitator stirring, or described step 2) in, stirring after described edible oil emulsion mixes with edible rubber cement in mixer, its mixing speed is 500-20000 rev/min, and mixing time is 1-30 minute.
5. the manufacture method of a kind of edible oil suspended gel beverage according to claim 1, it is characterized in that, described step 2) in edible glue in the glue that uses include but not limited to: a kind of, two or more the combination of guar gum, xanthans, locust bean gum, carboxymethyl cellulose, carragheen, flaxseed gum, Luo Wang seed glue, agar, gellan gum, fenugreek gum, pectin, Weilan gum; Described edible glue, after glue is carried out sterilizing, it is dissolved in completely the rubber cement formed in water, and its total colloidality is 0.05-3%; Sterilizing method includes but not limited to: wet sterilization, high temperature sterilization, microwave disinfection, ultrasonic sterilization, ozone sterilization and Ohmic sterilization.
6. the manufacture method of a kind of edible oil suspended gel beverage described in claim 1 or 5, is characterized in that, described step 2) in, the gum concentration of edible oil rubber cement is 0.01-10%, and the ratio of edible oil emulsion and edible glue is 1-6:1-9.
7. the manufacture method of a kind of edible oil suspended gel beverage according to claim 1, it is characterized in that, described step 3) in, described buffer solution is dissolved in the water by buffer and makes, combinations of buffers includes but not limited to: potassium dihydrogen phosphate and dipotassium hydrogen phosphate, dipotassium hydrogen phosphate and citric acid, the pH value of buffer solution is 2-7.5; Described dispersion liquid is dissolved in the water completely by dispersant and makes, and dispersant includes but not limited to a kind of, two or more the combination of alginic acid sodium salt, carragheen, modified corn starch, carboxymethyl cellulose, konjac glucomannan, xanthans, guar gum.
8. the manufacture method of a kind of edible oil suspended gel beverage according to claim 1, is characterized in that, described step 3) in, edible oil rubber cement is after suspending process, and total colloidality is 0.05-2%.
9. the manufacture method of a kind of edible oil suspended gel beverage according to claim 1, is characterized in that, described step 4) in, described sweetener includes but not limited to: white granulated sugar, maltose, glucose, saccharin sodium, this Ba Tian; Acid includes but not limited to citric acid, malic acid, tartaric acid; Anticorrisive agent includes but not limited to: propionic acid and its esters, sorbic acid and salt thereof, dehydroacetic acid and salt, benzoic acid and salt thereof, nipagin esters, cinnamic acid, nipagin esters, potassium cinnamate; Flavouring agent includes but not limited to: flavoring essence, spices, comprises aqua, powder, microcapsules.
10. the manufacture method of a kind of edible oil suspended gel beverage according to claim 1, it is characterized in that, described step 4) in, packing as required after suspended gel primary product formula, its packaging material include but not limited to: glass, PET, PVC, extrusion coating paper, clad aluminum, black sheet iron; The shape of the packing container after suspended gel primary product formula, includes but not limited to: pop can, various doleiform, box-like, circle, ellipse, rectangle.
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Cited By (4)
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| CN107736526A (en) * | 2017-10-11 | 2018-02-27 | 杭州鑫伟低碳技术研发有限公司 | It is a kind of that there is health drink for improving memory and preparation method thereof |
| CN108783135A (en) * | 2018-06-29 | 2018-11-13 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of pulp juice |
| CN110432415A (en) * | 2019-08-27 | 2019-11-12 | 黑龙江八一农垦大学 | Artificial sorghum, floating type sorghum beverage comprising artificial sorghum and preparation method thereof |
| CN115669823A (en) * | 2022-11-04 | 2023-02-03 | 武汉轻工大学 | Camellia seed oil beverage and preparation method thereof |
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| CN110432415A (en) * | 2019-08-27 | 2019-11-12 | 黑龙江八一农垦大学 | Artificial sorghum, floating type sorghum beverage comprising artificial sorghum and preparation method thereof |
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| CN115669823A (en) * | 2022-11-04 | 2023-02-03 | 武汉轻工大学 | Camellia seed oil beverage and preparation method thereof |
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