CN105661211A - Double fungus particle suspending beverage and preparation method and application thereof - Google Patents
Double fungus particle suspending beverage and preparation method and application thereof Download PDFInfo
- Publication number
- CN105661211A CN105661211A CN201610200815.3A CN201610200815A CN105661211A CN 105661211 A CN105661211 A CN 105661211A CN 201610200815 A CN201610200815 A CN 201610200815A CN 105661211 A CN105661211 A CN 105661211A
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- China
- Prior art keywords
- auricularia
- ears
- granule
- extracting solution
- beverage
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- Granted
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 109
- 239000002245 particle Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000233866 Fungi Species 0.000 title abstract description 9
- 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 108
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000679 carrageenan Substances 0.000 claims abstract description 37
- 229920001525 carrageenan Polymers 0.000 claims abstract description 37
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- 229940113118 carrageenan Drugs 0.000 claims abstract description 37
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 37
- 239000000230 xanthan gum Substances 0.000 claims abstract description 28
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- 150000002212 flavone derivatives Chemical class 0.000 description 6
- 239000000375 suspending agent Substances 0.000 description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 5
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- 235000000023 Auricularia auricula Nutrition 0.000 description 1
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- 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
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- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
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- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a double fungus particle suspending beverage and a preparation method and application thereof, belonging to the technical field of beverage processing. The double fungus particle suspending beverage comprises the following components in percentage by weight: 50%-90% of a black fungus extracting solution, 0.2%-1.0% of black fungus particles, 0.2%-1.0% of white fungus particles, 2%-10% of white granulated sugar or 0.01%-0.05% of a sweetening agent, 0.03%-0.11% of citric acid, 2%-6% of honey, 0.04%-0.06% of carrageenan, 0.015%-0.035% of xanthan gum, and the balance of water. The double fungus particle suspending beverage is colorless and transparent, is in a state of suspension, is uniform in texture, has natural aroma of honey and cool and refreshing mouthfeel and tastes slightly sweet.
Description
Technical field
The present invention relates to a kind of ears particle suspending beverage and preparation method thereof and application, belong to technical field of beverage processing.
Background technology
Auricularia is also known as Auricularia, cloud ear, brightness program etc., not only meat deliciousness fine and smooth, tender, and containing abundant nutrient substance and medicinal ingredient, have QI invigorating keep fit, enrich blood, invigorate blood circulation, improve immunity, blood fat reducing, antioxidation, anticancer, prevent blood coagulation, reduce arteriosclerosis, the effects such as preventing and treating apoplexy, myocardial infarction and coronary heart disease, its medical value is higher, and therefore Auricularia is the health food of old people's life prolonging. Clear and definite Auricularia is preventing and treating cardiovascular and cerebrovascular disease than more prominent health-care effect at present, and the flavone compound in sea-buckthorn pomace can work in coordination with and strengthen the Auricularia health-care effect at treating cardiac and cerebral vascular diseases. 2010, the author improved about 140% by adding the general flavone content of the Auricularia product of 20% sea-buckthorn pomace cultivation and production than blank group, has certain using value in strengthening black edible fungus health care function and exploitation deep processed product. Tremella is also Tremella, Tremella, has lung moistening ventilation, cough-relieving of promoting the production of body fluid, heart tonifying and brain strengthening, enriching yin and nourishing kidney, blood-enriching qi-invigorating, removing toxic substances to protect the liver, the effect such as enhancing immunity, skin moistening despeckle and antitumor. This research is intended to the Auricularia and the Tremella that make full use of the high-quality height flavone produced under the weather conditions of northeast, the suspending beverage of instant is made in deep processing, make it prevent and treat cardiovascular and cerebrovascular disease, raising effect such as immunity and lung heat clearing lung moistening is able to abundant excavation, extend high flavone Auricularia industry chain (supply chain), actively promote Auricularia and Tremella deep process technology industrial upgrading, improve product economy added value, improve the income of wood-fungus farmer and relevant enterprise, make economic benefit be significantly increased.
Though drink variety is many in the market, such as fruit beverage, lactic acid beverage etc., but have no the composite particle beverage product being development of raw materials with Auricularia, Tremella. Meanwhile, there is the problems such as granule suspension inequality and nutritional labeling deficiency in suspending beverage product.
Summary of the invention
For solving the deficiencies in the prior art, the invention provides a kind of ears particle suspending beverage and preparation method thereof, the technical scheme of employing is as follows:
It is an object of the invention to provide a kind of ears particle suspending beverage, the each component of this beverage and percentage by weight be: Auricularia extracting solution 50%-90%, Auricularia granule 0.2%-1.0%, dried tremella granules 0.2%-1.0%, white sugar 2%-10% or sweeting agent 0.01%-0.05%, citric acid 0.03%-0.11%, Mel 2%-6%, carrageenan 0.04%-0.06%, xanthan gum 0.015%-0.035%, moisturizing is to 100%.
Preferably, described ears particle suspending beverage, each component and percentage by weight be: Auricularia extracting solution 50%-90%, Auricularia granule 0.4%-0.8%, dried tremella granules 0.4%-0.8%, white sugar 4%-8% or sweeting agent 0.01%-0.05%, citric acid 0.05%-0.09%, Mel 2%-6%, carrageenan 0.04%-0.06%, xanthan gum 0.015%-0.035%, moisturizing is to 100%.
More preferably, described ears particle suspending beverage, each component and percentage by weight be: Auricularia extracting solution 90%, Auricularia granule 0.4%, dried tremella granules 0.6%, white sugar 6% or sweeting agent 0.02%, citric acid 0.07%, Mel 4%, carrageenan 0.06%, xanthan gum 0.035%, moisturizing is to 100%.
Preferably, described sweeting agent, for aspartame, cyclamate, acesulfame potassium, one or more in sucralose.
Preferably, the preparation method of described Auricularia extracting solution is: add water steep raising, cleaning by Auricularia, adds water, homogenate, water-bath is extracted twice, centrifugal merging supernatant, in supernatant, the dropping Semen Maydis oil containing vitamin E rotates evaporation and concentration, it is thus achieved that Auricularia extracting solution.
More preferably, the preparation method of described Auricularia extracting solution is: add water steep raising, cleaning by Auricularia, add 40 times～60 times water, homogenate 0.5min～3min, extract twice in 60～90 DEG C of water-baths, extract 60min～120min every time, it is centrifuged under 8000rpm/min～10000rpm/min, take supernatant to merge, evaporation and concentration is rotated to often going up the Semen Maydis oil containing vitamin E dripping 30 μ L～150 μ L in clear liquid, being concentrated into solid content is 1.5%～4.0%, it is thus achieved that Auricularia extracting solution; Described vitamin E, concentration is 100mg/mL.
Present invention also offers the preparation method of a kind of above-mentioned ears particle suspending beverage as follows:
1) add water steep raising, cleaning by Auricularia, add 40 times～60 times water, homogenate 0.5min～3min, extract twice in 60～90 DEG C of water-baths, extract 60min～120min every time, centrifugal under 8000rpm/min～10000rpm/min, take supernatant to merge, rotating evaporation and concentration to often going up the Semen Maydis oil containing vitamin E dripping 30 μ L～150 μ L in clear liquid, being concentrated into solid content is 1.5%～4.0%, it is thus achieved that Auricularia extracting solution;
2) granule is shredded into after being soaked with Tremella by Auricularia, it is thus achieved that Auricularia granule and dried tremella granules;
3) carrageenan, xanthan gum, citric acid and white sugar are weighed, the post-heating that adds water stirs so as to dissolve, then with step 1) gained Auricularia extracting solution adds step 2 after mixing) gained Auricularia granule and dried tremella granules, stir, it is thus achieved that ears particle suspending beverage;
4) temperature higher than in 60 DEG C of situations by step 3) the ears particle suspending beverage hot filling that obtains enters in sterile glass tank, sterilization cools down to obtain finished product.
Preferably, step 1) described vitamin E, concentration is 100mg/mL.
Preferably, step 2) described Auricularia granule and dried tremella granules, it is sized to 2mm-4mm × 4mm-6mm.
Preferably, step 4) described sterilization, it is at 75 DEG C of water dip sterilizations, first bottle cap is left gap sterilization 5min, get rid of the water dip sterilization 30min that obturaged by bottle cap after cold air in bottle.
It is highly preferred that described method, concretely comprise the following steps:
1) add water steep raising, cleaning by Auricularia, add 50 times of water, homogenate 2min, extract twice in 80 DEG C of water-baths, extract 90min every time, centrifugal under 8000rpm/min～10000rpm/min, take supernatant to merge, rotating evaporation and concentration to often going up the Semen Maydis oil containing vitamin E dripping 80 μ L in clear liquid, being concentrated into solid content is 3.0%, it is thus achieved that Auricularia extracting solution;Described vitamin E, concentration is 100mg/mL;
2) granule is shredded into after being soaked with Tremella by Auricularia, it is thus achieved that Auricularia granule and dried tremella granules;
3) carrageenan, xanthan gum, citric acid and white sugar are weighed, the post-heating that adds water stirs so as to dissolve, then with step 1) gained Auricularia extracting solution adds step 2 after mixing) gained Auricularia granule and dried tremella granules, stir, it is thus achieved that ears particle suspending beverage;
4) temperature higher than in 60 DEG C of situations by step 3) the ears particle suspending beverage hot filling that obtains enters in sterile glass tank, sterilization cools down to obtain finished product.
The application in preparing particle suspending beverage of the above either method.
The method have the benefit that
1, improve Auricularia raw material accounting in converted products, add the active component of the biological extraction such as Auricularia polycose, it is achieved that the exploitation objective of the product deep processing based on Auricularia simultaneously. The Auricularia active component concentrated solution added imparts product nutrition better and effect, and the present invention makes people really conveniently enjoy the Auricularia deep processing health food that natural nutrition is healthy.
2, the present invention adopts Auricularia extracting solution, the effect of adhesive can be played, the composition thickness such as Auricularia mucopolysaccharide are contained due to Auricularia extracting solution, gluing effect is very good, greatly reduce the use of foodstuff glue, only with original usual amounts four/once adhesive content can reach ideal effect.
3, the albumen of Auricularia extracting solution group and polyoses content increase by 30% respectively, make product nutrient health more and are rich in effect, make people really conveniently enjoy the Auricularia deep processing health food that natural nutrition is healthy.
4, this invention also solves Auricularia extracting solution thickness, concentrating under reduced pressure can cause spuming so that the technical bottleneck that concentration operation process is relatively difficult so that Auricularia extracting solution industrialization is possibly realized. The present invention drips the Semen Maydis oil containing vitamin E in Auricularia extracting solution rotary evaporation concentration process, best through the vitamin E corn oil effect of the 100mg/mL that its addition of repetition test is 80 μ L, technique substantially increases the efficiency of Auricularia extracting solution rotary evaporation concentration.
5, the present invention adopt Auricularia extract as the main component of the suspension system of ears suspension beverage class, not only acting as good viscosity makes granule suspension effect good, and owing to extracting solution contains the Auricularia polycose isoreactivity composition with bacteriostasis, beverage is made to have certain suppression miscellaneous bacteria feature, can without or add additive less, and the shelf-life of beverage can be extended.
6, the ears suspending beverage of the high flavones content of unique flavor made by high flavones content Auricularia, Tremella by this research, not only add local flavor and the nutrition of beverage, there is the feature of " high protein, low fat, low in calories ", and adapted to be intended to alleviate the haze consumption demand to the crowd of human injury by diet, explore a Tiao Xin road for Auricularia, Tremella deep processing, there is bigger promotional value and realistic meaning. This research determines the experimental formula of ears suspending beverage through experiment repeatedly, has analysed data and the result of the sensory evaluation of experiment of single factor and orthogonal experiment scientifically, it is thus achieved that the best experimental program of ears suspending beverage.
Accompanying drawing explanation
Fig. 1 is that product quality is affected by Auricularia dosage.
Fig. 2 is that product quality is affected by Tremella dosage.
Fig. 3 is that product quality is affected by white sugar dosage.
Fig. 4 is that product quality is affected by citric acid addition.
Product quality is affected by Fig. 5 Mel addition.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention should not be limited by the examples.
Embodiment 1:
1 materials and methods
1.1 experiment materials
(Institute of Microbiology, Heilongjiang Academy of Sciences produces Auricularia 2 by being enriched with Fructus Hippophae flavone cultivation of auricularia auricula technology, Auricularia " black 29 " bacterial strain is by country's edible fungus variety identification (assert certificate number: state's product recognize bacterium 2007018), variety name: Auricularia 2 (black 29), the Auricularia sporophore darkish complexion meat of this variety production is thick, nutrition foot, quality is good), general flavone content adopts literature method to measure, No. 2 general flavone contents of Auricularia of this law cultivation are 4.2mg/100g), it is more than 2 times of common Auricularia.
Tremella, white sugar, Mel (being purchased from supermarket); Food additive sodium carboxymethyl cellulose (Yixing Tongda Chemical Co., Ltd.); Food additive xanthan gum (Shandong Fufeng Fermentation Co., Ltd); Food additive carrageenan (summus, USA, Lot#72295SV); Citric acid, phenolphthalein, dehydrated alcohol, anthrone, concentrated sulphuric acid, glucose, lactose, sodium hydroxide, agar powder, Fel Sus domestica salt, Carnis Bovis seu Bubali cream are analytical reagent.
1.2 experimental techniques
1.2.1 the technological process that prepared by ears suspending beverage and key points for operation
Technological process:
Key points for operation:
(1) prepared by Auricularia extracting solution: by Auricularia 2 (black 29) steep raising that adds water, cleaning, add 40 times～60 times water, homogenate 0.5min～3min, extract twice in 60～90 DEG C of water-baths, extract 60min～120min every time, under 8000rpm/min～10000rpm/min centrifugal, take supernatant and merge, to often going up the Semen Maydis oil containing vitamin E that drips 30 μ L～150 μ L in clear liquid, (Vitamin E levels is 100mg/mL; ) rotate evaporation and concentration, being concentrated into solid content is 1.5%～4.0%, it is thus achieved that Auricularia extracting solution.
(2) immersion and pelletize: the high flavones content Auricularia 2 (black 29) after roguing and cleaning and Tremella are immersed in 2h in 35 DEG C of hot water; Soaked Auricularia, Tremella are cut into the granule of about 2mm-4mm × 4mm-6mm, it is thus achieved that Auricularia granule and dried tremella granules.
(3) allotment: weigh carrageenan, xanthan gum, citric acid and white sugar, add water, heating, so as to dissolve, stirs 20min, adds Auricularia and dried tremella granules, stir after mixing in appropriate proportions with Auricularia extracting solution.
(4) fill: deployed ears particle suspending beverage is entered in sterile glass tank higher than hot filling in 60 DEG C of situations in temperature. Require to stay bottom clearance to cover rapidly less, be strictly on guard against that beverage sticks in tank mouth and tank wall.
(5) sterilization: 75 DEG C of water dip sterilizations. First bottle cap is left gap sterilization 5min, gets rid of the water dip sterilization 30min that obturaged by bottle cap after cold air in bottle, cool down to obtain finished product.
1.2.2 ears suspending beverage basic recipe experiment of single factor
1.2.2.1 the impact of beverage quality is tested by carrageenan addition by the Different adding amount (0.20%, 0.25%, 0.30%, 0.35%, 0.40%) of carrageenan, the carrageenan addition of discovery 0.30% meets the product requirement of this beverage, namely suspension is better, and tool certain fluidity.
1.2.2.2 Auricularia granule, dried tremella granules addition on the impact of beverage quality at the consistent (dried tremella granules 0.6% of other formula, white sugar 4%, citric acid 0.05%, Mel 5%, carrageenan 0.3%) when, by adding different amounts of Auricularia granule (0.2%, 0.4%, 0.6%, 0.8%, 1.0%), through canned, sterilization, with sensory test for evaluation index, it is determined that the suitableeest addition of Auricularia.In kind the beverage of Tremella Different adding amount (0.2%, 0.4%, 0.6%, 0.8%, 1.0%) is carried out test and determine Tremella addition.
1.2.2.4 beverage quality is affected white sugar by white sugar and sweeting agent addition: 2%, 4%, 6%, 8%, 10%. Auricularia granule 0.6%, dried tremella granules 0.6%, citric acid 0.05%, Mel 5%, carrageenan 0.3%. With sensory test for evaluation index, it is determined that white sugar addition.
Sweeting agent (aspartame, cyclamate, acesulfame potassium, sucralose): 0.01%, 0.02%, 0.03%, 0.05%, 0.06%. Auricularia granule 0.6%, dried tremella granules 0.6%, citric acid 0.05%, Mel 5%, carrageenan 0.3%. With sensory test for evaluation index, it is determined that sweeting agent addition.
1.2.2.5 beverage quality is affected citric acid by citric acid addition: 0.01%, 0.03%, 0.05%, 0.07%, 0.09%. Auricularia granule 0.6%, dried tremella granules 0.6%, white sugar 6%, Mel 5%, carrageenan 0.3%. With sensory test for evaluation index, it is determined that the suitableeest addition of citric acid.
1.2.2.6 beverage quality is affected Mel by Mel addition: 2%, 4%, 6%, 8%, 10%. Auricularia granule 0.6%, dried tremella granules 0.6%, white sugar 6%, citric acid 0.07%, carrageenan 0.3%. With sensory test for evaluation index, it is determined that the suitableeest addition of Mel.
1.2.2.7 the determination of ears suspending beverage optimization formula is according to above-mentioned single factor experiment result, choose applicable level, with A Auricularia granule addition, B dried tremella granules addition, C white sugar addition, D citric acid addition for experimental factor, adopt the four horizontal L of factor three9(3)4Table orthogonal test carries out optimum formula test. Experimental result is carried out sensory evaluation.
1.2.3 the sensory evaluation standard of ears suspending beverage
According to experimental designs, make product by technology point. 10 people form judging panel, carry out organoleptic quality evaluations from color and luster, fragrance, structural state and 4 aspects of flavour respectively.
1.2.4 the determination of ears suspending beverage thickening agent optimization formula
With A carrageenan B xanthan gum C Auricularia extracting solution for three factors, doing three horizontal quadrature experiments, a routine observation Ge Yue inner tissue state by a definite date, carries out sensory evaluation scores at normal temperatures.
1.2.5 ears suspending beverage optimum stabilization evaluation criterion
According to experimental designs, produce corresponding product by technology point. Observe one month, respectively the suspension of product, mobility, 3 aspects of transparency are evaluated.
1.2.6 the mensuration of physical and chemical index and coliform
Total sugar content measures and adopts anthrone-sulphuric acid method; The mensuration of total acidity and pH value adopts titrimetry and PH meter. Coil determination includes four steps: sampling and dilution; Lactose just fermentation test; Separation and Culture; The multiple fermentation test of lactose
1.3 sensory evaluation standards
Organoleptic quality appraise is the effective ways that a kind of energy is true, objectively respond food quality, is at home and abroad used widely in food scientific research, there is no any instrument test at present and can replace sense organ appraise completely. Random selected 10 classmates of Foodstuffs Academy (men and women half and half) is tasted. With comprehensive scoring method, the organoleptic quality of product is carried out overall merit, formula combination is marked by everyone, respectively the color and luster of product, fragrance, structural state and 4 aspects of flavour are evaluated, using each meansigma methods index as sense organ taste combining scoring, full marks are 100 points, and taking its meansigma methods is final result.Subjective appreciation standard is in Table 1.
Table 1 ears suspending beverage sensory evaluation standard
2 results and analysis
2.1 Auricularia, Tremella, white sugar, citric acid, the impact on beverage quality of the Mel addition
Ears particle suspending beverage sensory evaluation is affected result such as Fig. 1 by different Auricularia additions. Along with Auricularia addition increases, sensory evaluation scores reduces again after being first gradually increasing. From actual effect, the sensory evaluation scores of product is affected relatively big by Auricularia granule addition, with 0.6% for optimum addition. When Auricularia granule addition is more than 0.6%, sensory evaluation scores is made to be decreased obviously owing to Auricularia color is overweight.
Different Tremella addition result such as Fig. 2 to ears suspending beverage sensory evaluation. Along with the increase of the addition of dried tremella granules, sensory evaluation score declines again after first gradually rising up to maximum. It is optimum addition from actual effect, the addition of the dried tremella granules sensory evaluation score obvious effect to product, and the addition of dried tremella granules 0.6%. If dried tremella granules addition is too high, cause beverage Tremella density excessive thus affecting the visual impression of beverage.
Ears suspending beverage quality is affected result such as Fig. 3 by different white sugar additions. From actual effect, white sugar addition is optimum addition 6%. Along with the increase of white sugar addition, sensory evaluation score declines again after first gradually rising up to maximum. When white sugar addition reaches 6%, sensory evaluation highest scoring. When white sugar addition is more than 6%, sensory evaluation score begins to decline again, and it is too high that reason is likely due to white sugar addition, and causing that beverage sweetness is too high affects beverage mouthfeel.
Substituting white sugar with sweeting agent, what test result indicate that sweeting agent (aspartame, cyclamate, acesulfame potassium, sucralose) preferably ranges from 0.01%-0.05%, and optimal value is 0.02%. The sensory evaluation of ears suspending beverage is affected result such as Fig. 4 by different citric acid additions. The sensory evaluation of product is affected bigger by citric acid addition. Along with addition increases, sensory evaluation score is gradually increasing, and is gradually reduced after reaching maximum, and reason is that excessive citric acid can affect products taste and mobility, weakens product denseness, so that beverage suspends uneven. Citric acid addition 0.07% is for being best suitable for addition.
Different Mel additions are to ears suspending beverage sensory evaluation acquired results such as Fig. 5. Mel addition is inconspicuous on product impact, and with the increase of Mel addition, sensory evaluation score declines again after first rising very rapidly up to maximum gently. Mel optimum addition is 4%, if Mel addition is too high, can cause that beverage honey flavour is overweight, sugariness is too high thus affecting beverage mouthfeel, and cost increases.
The determination of 2.2 ears particle suspending beverage basic recipes
By optimization of orthogonal test allocating technology on experiment of single factor result basis. Selecting 4 single factor test that experiment impact is bigger, the i.e. addition of Auricularia, Tremella, white sugar and citric acid, must be divided into measurement index with sensory evaluation, it is determined that product optimization formula, result is in Table 2.
Table 2 proportioning orthogonal experiments
Intuitive analysis, experiment exam index is that sensory evaluation score is more high more good, and table 2 illustrates, the influence degree of ears suspending beverage quality is followed successively by D by each factor > A > B > C, it is A for optimised process formula1B2C2D2, i.e. Auricularia granule addition 0.4%, dried tremella granules addition 0.6%, white sugar addition 6%, citric acid addition 0.07%, Mel addition 4%, carrageenan addition 0.3%, all the other moisturizings.The ears suspending beverage of preparation is water white transparency, homogeneous, has the natural fragrance of Mel, cool taste, micro-sweet and tasty mouth.
2.3 ears particle suspending beverage suspending agent optimization formulas are determined
With A carrageenan, B xanthan gum, C Auricularia extracting solution for single factor test, doing three horizontal quadratures experiments, follow the tracks of at normal temperatures and observe one month by a definite date its structural state, mark, result is in Table 3.
Table 3 Auricularia extracting solution is as suspension stabilizer orthogonal experiments
Experiment finds, the mixing initial stage, No. 1-9 equal mobility was better, can suspend, but suspend after No. 1-2 cooling after sterilizing and settle gradually, all precipitate after static 30 minutes, and No. 3 and No. 9 partly precipitateds, 4,5,6,7, No. 8 can suspend, and mobility is all better, finds slightly heterogeneity state after 4,5, No. 6 sterilizings after static 30d, and No. 8 moderate viscosity, the uniformity and suspended state are best. Therefore, selecting No. 8 is optimum stabilization proportioning. Observing 30d at normal temperatures without layering and deposited phenomenon, granule suspended state is good, and mobility is better.
As shown in Table 3, the suspending stabilized agent prescription of organoleptic quality the best is carrageenan addition 0.06%, xanthan gum addition 0.035%, Auricularia extracting solution addition 90%; The Auricularia extracting solution adding 70-90% in formula can be reduced to original 1/4th the conventional amount used of the foodstuff glue in drink formula, and organoleptic quality remains unchanged, and even slightly promotes.
2.4 ears suspending beverage physical and chemical indexs, microorganism and organoleptic indicator's measurement result
Ears beverage total sugar content is 10.2g/100ml after measured; Total acidity is 0.06g/100ml; PH is 4.12; Micro organism quantity meansigma methods is respectively less than 20CFU/100mL. All lactose cholate fermentation tube all not aerogenesis, then escherichia coli are negative, and this product is without escherichia coli. Ears suspending beverage organoleptic indicator's testing result is as follows: color and luster: in water white transparency, uniformity; Fragrance: having the distinctive fragrance of Mel, local flavor is agreeable to the taste, free from extraneous odour; Tissue morphology: clarification type, without precipitation, without grumeleuse, without being layered, suspend uniformly; Free from admixture exists.
3 conclusions
1) influence degree of ears particle suspending beverage exterior quality and mouthfeel is followed successively by citric acid by raw material > Auricularia > Tremella > white sugar, optimum formula is: Auricularia granule 0.4%, dried tremella granules 0.6%, white sugar 6%, citric acid 0.07%, Mel 4%, carrageenan 0.06%, xanthan gum 0.035%, Auricularia extracting solution 90%, moisturizing is to 100%.
2) result of study shows that poor effect in beverage is added in single stable agent to, add the Auricularia dried tremella granules even suspension that composite suspending agent can make granular size be 2mm-4mm × 4mm-6mm (3mm～5mm is more excellent), suspension beverage good stability, the system prepared are homogeneous, moderate viscosity, at ambient temperature, 30d is without lamination.
3) in ears beverage, total sugar content is 10.2g/100mL, and total acidity is 0.06g/100mL, beverage pH=4.12.
4) total plate count of ears suspending beverage is 20CFU/100mL, and escherichia coli do not detect.
Embodiment 2: control experiment
The present embodiment is with carrageenan, xanthan gum, sodium carboxymethyl cellulose for suspending agent, with A carrageenan, B xanthan gum, C sodium carboxymethyl cellulose for 3 factors, doing three horizontal quadratures experiments, follow the tracks of at normal temperatures and observe one month by a definite date its structural state, mark, result is in Table 4.
Table 4 suspending agent orthogonal experiments
Experiment finds, before sterilizing, No. 1-9 equal energy suspends uniformly, and mobility is better, and suspending after No. 1-5 cooling after sterilizing settles gradually, all precipitate after static 30 minutes, and No. 6 partly precipitateds, No. 7 are poor compared with viscous flow, and No. 8 have certain mobility, and moderate viscosity, after No. 9 sterilizings, particle settles rapidly, and therefore, selecting No. 8 is optimum stabilization proportioning.Observing 30d at normal temperatures without layering and deposited phenomenon, granule suspended state is good, and mobility is better.
The ears suspending beverage compound gel optimal case that orthogonal experiments obtains through theory analysis is A3B3C3, by optimal case A3B3C3No. 8 experiment A best with orthogonal table3B1C3Compare experiment, it is shown that A3B3C3Formula beverage is at room temperature observed, and this beverage is creamy white, and suspension situation is good, relatively thickness, observes 30d and find that beverage viscosity is higher after sterilizing under room temperature, and poor fluidity, and poor transparency, it is thus determined that optimal case is A3B1C3, namely thickening agent optimization formula is defined as that carrageenan 0.25%, xanthan gum 0.07% and sodium carboxymethyl cellulose 0.15% are composite has good suspension effect.
Therefore carrageenan+xanthan gum+CMCC-Na is adopted as the optimum formula of suspending agent to be: Auricularia granule 0.4%, dried tremella granules 0.6%, white sugar 6%, citric acid 0.07%, Mel 4%, carrageenan 0.25%, sodium carboxymethyl cellulose 0.15%, xanthan gum 0.07%, moisturizing is to 100%.
The present invention adopts Auricularia extracting solution+carrageenan+xanthan gum to substitute carrageenan+xanthan gum+CMCC-Na as suspending agent, suspension effect is very good, greatly reduce the use of foodstuff glue, only with original four/once adhesive content can reach ideal suspension effect.
The optimum formula of employing Auricularia extracting solution group is: Auricularia granule 0.4%, dried tremella granules 0.6%, white sugar 6%, citric acid 0.07%, Mel 4%, carrageenan 0.06%, xanthan gum 0.035%, Auricularia extracting solution 90%, moisturizing is to 100%.
By preparing according to the optimization formula of embodiment 1 and the method for embodiment 2 optimization formula, ears particle suspending beverage carries out sensory evaluation scores, the shelf-life measures and Analysis of primary nutritive compositions, and result is in Table 5.
Table 5 embodiment 1 and 2 method prepares the sensory evaluation scores of ears particle suspending beverage
As shown in Table 5, the Auricularia extracting solution viscosity that embodiment 1 adopts is high can as the suspension system of ears suspension beverage class for Substitute For Partial foodstuff glue, make the maintenance suspended state of suspending beverage and good sensory effects, and the uniformity is also fine, also shows preferably in color and luster, fragrance and flavour, the most important thing is to impart the nutritive value that product is higher, owing to the nutritional labeling of Auricularia extracting solution is high, such as contain Auricularia polycose, protein, adenosine etc., make to improve by the nutritional labeling of its granular pattern beverage prepared, wherein total sugar content is 10.2g/100mL, (wherein polysaccharide active components increases considerably to improve 30% than embodiment 2, 1.1g/100mL is increased to by 0.2g/100mL, improve 5.5 times), protein content is 0.42g/100mL, 1.6 times are improved than embodiment 2 (0.27g/100mL), thus the product of embodiment 1 has better effect than the product of embodiment 2. Auricularia extracting solution contains the Auricularia polycose isoreactivity composition with bacteriostasis, beverage is made to have certain suppression foreign-bacteria active, product processes through same process for sterilizing, the Auricularia extracting solution that embodiment 1 group is added can make beverage extended shelf-life 4 months, thus the product of embodiment 1 has better practical function than the product of embodiment 2.
Embodiment 3:
The preparation method present embodiments providing a kind of ears particle suspending beverage, specifically comprises the following steps that
1) add water steep raising, cleaning by Auricularia, add 40 times of water, homogenate 0.5minmin, extract twice in 60 DEG C of water-baths, extract 60minmin every time, centrifugal under 8000rpm/min～10000rpm/min, take supernatant to merge, rotating evaporation and concentration to often going up the Semen Maydis oil containing vitamin E dripping 30 μ L in clear liquid, being concentrated into solid content is 1.5%, it is thus achieved that Auricularia extracting solution;Described vitamin E, concentration is 100mg/mL;
2) shred into after Auricularia being soaked with Tremella and be sized to 2mm-4mm × 4mm-6mm granule, it is thus achieved that Auricularia granule and dried tremella granules;
3) carrageenan, xanthan gum, citric acid and white sugar are weighed, the post-heating that adds water stirs so as to dissolve, then with step 1) gained Auricularia extracting solution adds step 2 after mixing) gained Auricularia granule and dried tremella granules, stir, it is thus achieved that ears particle suspending beverage;
4) temperature higher than in 60 DEG C of situations by step 3) the ears particle suspending beverage hot filling that obtains enters in sterile glass tank, then at 75 DEG C of water dip sterilizations, first bottle cap is left gap sterilization 5min, gets rid of the water dip sterilization 30min that obturaged by bottle cap after cold air in bottle and cool down to obtain finished product.
Embodiment 4
The preparation method present embodiments providing a kind of ears particle suspending beverage, specifically comprises the following steps that
1) add water steep raising, cleaning by Auricularia, add 60 times of water, homogenate 3min, extract twice in 90 DEG C of water-baths, extract 120min every time, centrifugal under 10000rpm/min, take supernatant to merge, rotating evaporation and concentration to often going up the Semen Maydis oil containing vitamin E dripping 150 μ L in clear liquid, being concentrated into solid content is 4.0%, it is thus achieved that Auricularia extracting solution; Described vitamin E, concentration is 100mg/mL;
2) shred into after Auricularia being soaked with Tremella and be sized to 2mm-4mm × 4mm-6mm granule, it is thus achieved that Auricularia granule and dried tremella granules;
3) carrageenan, xanthan gum, citric acid and white sugar are weighed, the post-heating that adds water stirs so as to dissolve, then with step 1) gained Auricularia extracting solution adds step 2 after mixing) gained Auricularia granule and dried tremella granules, stir, it is thus achieved that ears particle suspending beverage;
4) temperature higher than in 60 DEG C of situations by step 3) the ears particle suspending beverage hot filling that obtains enters in sterile glass tank, then at 75 DEG C of water dip sterilizations, first bottle cap is left gap sterilization 5min, gets rid of the water dip sterilization 30min that obturaged by bottle cap after cold air in bottle and cool down to obtain finished product.
Embodiment 5:
The preparation method present embodiments providing a kind of ears particle suspending beverage, specifically comprises the following steps that
1) add water steep raising, cleaning by Auricularia, add 50 times of water, homogenate 2min, extract twice in 80 DEG C of water-baths, extract 90min every time, centrifugal under 8000rpm/min～10000rpm/min, take supernatant to merge, rotating evaporation and concentration to often going up the Semen Maydis oil containing vitamin E dripping 80 μ L in clear liquid, being concentrated into solid content is 3.0%, it is thus achieved that Auricularia extracting solution; Described vitamin E, concentration is 100mg/mL;
2) shred into after Auricularia being soaked with Tremella and be sized to 2mm-4mm × 4mm-6mm granule, it is thus achieved that Auricularia granule and dried tremella granules;
3) carrageenan, xanthan gum, citric acid and white sugar are weighed, the post-heating that adds water stirs so as to dissolve, then with step 1) gained Auricularia extracting solution adds step 2 after mixing) gained Auricularia granule and dried tremella granules, stir, it is thus achieved that ears particle suspending beverage;
4) temperature higher than in 60 DEG C of situations by step 3) the ears particle suspending beverage hot filling that obtains enters in sterile glass tank, then at 75 DEG C of water dip sterilizations, first bottle cap is left gap sterilization 5min, gets rid of the water dip sterilization 30min that obturaged by bottle cap after cold air in bottle and cool down to obtain finished product.
Embodiment 6
With the optimum formula in embodiment 1, preparing ears particle suspending beverage according to the method for embodiment 3-5, it is carried out sensory evaluation, comparative result is as shown in table 6.
Table 6 embodiment 3-5 method prepares the sensory evaluation scores of ears particle suspending beverage
As shown in Table 6, the Auricularia extracting solution viscosity that embodiment 5 adopts is moderate, thus best with the structural state of its ears suspending beverage prepared and suspension, mobility and the uniformity, and also put up the best performance in color and luster, fragrance and flavour, therefore embodiment 5 be the best implementation result.
The advantage of the present invention: the first, traditionally make the technology of food cake, sensation of compacting to reach Auricularia cake needs the adhesive adding bigger consumption to realize, and the present invention adopts Auricularia extracting solution as adhesive so that in product, the consumption of foodstuff glue is substantially reduced. Auricularia extracting solution thickness, alternative Partial Food glue plays same figuration and bonding effect, makes the addition of foodstuff glue be reduced to original 1/4th, and product is closer to natural. The second, the more nutrition of product and functional component, product health-care effect better effects if are imparted. Albumen and the polyoses content of Auricularia extracting solution group increase by 30% respectively, make product nutrient health more and are rich in effect, make people really conveniently enjoy the Auricularia deep processing health food that natural nutrition is healthy. 3rd, Auricularia extract is as the main component of the suspension system of ears suspension beverage class, not only acting as good viscosity makes granule suspension effect good, and owing to extracting solution contains the Auricularia polycose isoreactivity composition with bacteriostasis, beverage is made to have certain suppression miscellaneous bacteria feature, can without or add preservative less, adopting same process for sterilizing, the present invention can extend the shelf-life of beverage.
Although the present invention is with preferred embodiment openly as above; but it is not limited to the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; can doing various change and modification, therefore protection scope of the present invention should with being as the criterion that claims define.
Claims (10)
1. an ears particle suspending beverage, it is characterized in that, each component and percentage by weight be: Auricularia extracting solution 50%-90%, Auricularia granule 0.2%-1.0%, dried tremella granules 0.2%-1.0%, white sugar 2%-10% or sweeting agent 0.01%-0.05%, citric acid 0.03%-0.11%, Mel 2%-6%, carrageenan 0.04%-0.06%, xanthan gum 0.015%-0.035%, moisturizing is to 100%.
2. ears particle suspending beverage according to claim 1, it is characterized in that, each component and percentage by weight be: Auricularia extracting solution 50%-90%, Auricularia granule 0.4%-0.8%, dried tremella granules 0.4%-0.8%, white sugar 4%-8% or sweeting agent 0.01%-0.05%, citric acid 0.05%-0.09%, Mel 2%-6%, carrageenan 0.04%-0.06%, xanthan gum 0.015%-0.035%, moisturizing is to 100%.
3. ears particle suspending beverage according to claim 1, it is characterized in that, each component and percentage by weight be: Auricularia extracting solution 90%, Auricularia granule 0.4%, dried tremella granules 0.6%, white sugar 6% or sweeting agent 0.02%, citric acid 0.07%, Mel 4%, carrageenan 0.06%, xanthan gum 0.035%, moisturizing is to 100%.
4. arbitrary ears particle suspending beverage according to claim 1-3, it is characterized in that, the preparation method of described Auricularia extracting solution is: add water steep raising by Auricularia, clean, add 40 times～60 times water, homogenate 0.5min～3min, extract twice in 60～90 DEG C of water-baths, extract 60min～120min every time, it is centrifuged under 8000rpm/min～10000rpm/min, take supernatant to merge, evaporation and concentration is rotated to often going up the Semen Maydis oil containing vitamin E dripping 30 μ L～150 μ L in clear liquid, being concentrated into solid content is 1.5%～4.0%, obtain Auricularia extracting solution,Described vitamin E, concentration is 100mg/mL.
5. the preparation method of arbitrary ears particle suspending beverage as described in claim 1-4, it is characterised in that step is as follows:
1) add water steep raising, cleaning by Auricularia, add 40 times～60 times water, homogenate 0.5min～3min, extract twice in 60～90 DEG C of water-baths, extract 60min～120min every time, centrifugal under 8000rpm/min～10000rpm/min, take supernatant to merge, rotating evaporation and concentration to often going up the Semen Maydis oil containing vitamin E dripping 30 μ L～150 μ L in clear liquid, being concentrated into solid content is 1.5%～4.0%, it is thus achieved that Auricularia extracting solution;
2) granule is shredded into after being soaked with Tremella by Auricularia, it is thus achieved that Auricularia granule and dried tremella granules;
3) carrageenan, xanthan gum, citric acid and white sugar are weighed, the post-heating that adds water stirs so as to dissolve, then with step 1) gained Auricularia extracting solution adds step 2 after mixing) gained Auricularia granule and dried tremella granules, stir, it is thus achieved that ears particle suspending beverage;
4) temperature higher than in 60 DEG C of situations by step 3) the ears particle suspending beverage hot filling that obtains enters in sterile glass tank, sterilization cools down to obtain finished product.
6. method according to claim 5, it is characterised in that step 1) described vitamin E, concentration is 100mg/mL.
7. method according to claim 5, it is characterised in that step 2) described Auricularia granule and dried tremella granules, it is sized to 2mm～4mm × 4mm～6mm.
8. method according to claim 5, it is characterised in that step 4) described sterilization, it is at 75 DEG C of water dip sterilizations, first bottle cap is left gap sterilization 5min, get rid of the water dip sterilization 30min that obturaged by bottle cap after cold air in bottle.
9. method according to claim 5, it is characterised in that concretely comprise the following steps:
1) add water steep raising, cleaning by Auricularia, add 50 times of water, homogenate 2min, extract twice in 80 DEG C of water-baths, extract 90min every time, centrifugal under 8000rpm/min～10000rpm/min, take supernatant to merge, rotating evaporation and concentration to often going up the Semen Maydis oil containing vitamin E dripping 80 μ L in clear liquid, being concentrated into solid content is 3.0%, it is thus achieved that Auricularia extracting solution; Described vitamin E, concentration is 100mg/mL;
2) granule is shredded into after being soaked with Tremella by Auricularia, it is thus achieved that Auricularia granule and dried tremella granules;
3) carrageenan, xanthan gum, citric acid and white sugar are weighed, the post-heating that adds water stirs so as to dissolve, then with step 1) gained Auricularia extracting solution adds step 2 after mixing) gained Auricularia granule and dried tremella granules, stir, it is thus achieved that ears particle suspending beverage;
4) temperature higher than in 60 DEG C of situations by step 3) the ears particle suspending beverage hot filling that obtains enters in sterile glass tank, sterilization cools down to obtain finished product.
10. the application in preparing particle suspending beverage of the either method described in claim 5-9.
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| WO2018002587A1 (en) * | 2016-06-28 | 2018-01-04 | Marlow Foods Limited | Foodstuff |
| 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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| CN105661211B (en) | 2019-02-26 |
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