CN107242425A - A kind of solid beverage and preparation method thereof - Google Patents

A kind of solid beverage and preparation method thereof Download PDF

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Publication number
CN107242425A
CN107242425A CN201710554592.5A CN201710554592A CN107242425A CN 107242425 A CN107242425 A CN 107242425A CN 201710554592 A CN201710554592 A CN 201710554592A CN 107242425 A CN107242425 A CN 107242425A
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China
Prior art keywords
solid beverage
trehalose
food
raw
food material
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CN201710554592.5A
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Chinese (zh)
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许辉良
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Individual
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Priority to CN201710554592.5A priority Critical patent/CN107242425A/en
Publication of CN107242425A publication Critical patent/CN107242425A/en
Priority to PCT/CN2018/084393 priority patent/WO2019007138A1/en
Priority to CN201880000846.1A priority patent/CN109068709B/en
Pending legal-status Critical Current

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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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention provides a kind of rapid dispersion type solid beverage and preparation method thereof.The solid beverage is that the high-temperature process at 112 DEG C~210 DEG C is prepared with trehalose by raw-food material.The product produced using technology of preparing of the present invention has good dispersion and the features such as without flake, and contributes to the dissolving of the solid beverage.

Description

A kind of solid beverage and preparation method thereof
Technical field：
The present invention relates to a kind of solid beverage and preparation method thereof.More particularly it relates to a kind of rapid dispersion type Solid beverage and preparation method thereof.
Background technology：
At present in the world general instant beverage (RTD) mostly using PET bottle, PE bottles, vial, aluminium pot and iron flask, profit The filling form such as happy bag, these products are needed before canned through sterilization kettle or ultra high temperature short time sterilization UHT, nutritional ingredient during sterilization Made havoc of with functional components, and functional component and local flavor component such as Tea Polyphenols, apple are more during preservation Phenol and lemon terpene substances because packaging material oxygen flow or bottom clearance more than oxygen aoxidize and cause discoloration or flavor variations, therefore liquid is drunk Often need to add the additives such as substantial amounts of antioxidant, preservative and stay in grade agent in material formula, these equal and beverages Tianjin this most basic justice of quenching the thirst that disappears runs in the opposite direction.Solid beverage belongs to a class of soft drink, refer to sugar, breast and dairy products, Egg or egg products, fruit juice or plant extracts etc. are primary raw material, add the former auxiliary material of appropriate food or food additives system Into solid articles, in powdered, graininess or bulk.It common are soymilk powder, walnut powder, the extract of malt and milk, instant amino acid, speed Dissolved coffee, instant tea powder, instant cocoa drink powder, instant fruit powder mix, instant milk tea, plum powder, chrysanthemum crystals, lalang grass rhizome essence, kudzuvine root starch, lotus root starch Beverage, cold tea particle, plant extracts electuary etc..
Compared with liquid beverage, solid beverage has following features：Quality significantly mitigates, and volume significantly diminishes, and is easy to take Band, raciness has a wide range of application, and drinks conveniently, it is easy to keep health, and packaging is simple, beneficial to storage and convenient transportation etc..Solid The suitable packaged form of beverage is packed (Sachet), bottled, box-packed, canned, pulvis beverage closure (Powder cap) etc., is also fitted For automatic beverage vending machine (Beverage vending machine) and beverage from standby host (Beverage dispenser) Etc. equipment.They claim to the dispersiveness, mobility and instant capacity of solid beverage.
The preparation method of traditional solid beverage, is dried this technique after conventional mixing and is made and form, and some then exist Increase granulating working procedure on the basis of this.But the solid beverage that this technique is prepared from, mostly powdery or loosely organized graininess. Solid beverage its mobility, dispersiveness and the dissolubility being prepared from using this technique are poor.Because when it is mixed with water When, take the lead in touching the colloid macromolecule of water and carbohydrate material molecule can rapid water absorption and swelling then form high viscosity Gelatinous layer, now strand do not formed can free movement random coil shape, the formation of gelatinous layer delays and hinders moisture Son internally permeates, and makes to condense between particle into bulk, formed surface be initial stage gel layer and inside is dry core Large crumb, this is usually said " flake " (fish-eye) of people, the further aquation of this phenomena impair solid beverage And dissolving so that the dispersed with stirring that flavor substance or flavoring agent is not easy comes to influence to eat.In addition prepared using this technique The easy moisture absorption of solid beverage cause caking so that its be applied to pulvis lid (Powder Cap) and automatic beverage vending machine When be not easy to accurate distribution and measure.
The content of the invention：
The present inventor develops a kind of solid beverage by further investigation and lot of experiments, more specifically, a kind of quick point Dissipate type solid beverage and preparation method thereof.
There is provided a kind of solid beverage in embodiments of the invention, it is characterised in that according to the total of the solid beverage Weight, the solid beverage is included：
1-90% (w/w), preferably 1-80% (w/w), 1-70% (w/w), 1-60% (w/w), 1-50% (w/w), 1- 40% (w/w), 1-30% (w/w), 1-20% (w/w) or 1-10% (w/w) raw-food material, and
10-99% (w/w), preferably 10-89% (w/w), 10-79% (w/w), 10-69% (w/w), 10-59% (w/w), 10-49% (w/w), 10-39% (w/w), 10-29% (w/w), 10-19% (w/w) trehalose.
In embodiments of the invention, the solid beverage be by trehalose and raw-food material at 112 DEG C~210 DEG C, It is preferred that 112 DEG C -200 DEG C, 112 DEG C -195 DEG C, 112 DEG C -190 DEG C, 112 DEG C -185 DEG C, 112 DEG C -180 DEG C, 112 DEG C -175 DEG C, 112 DEG C -170 DEG C, 112 DEG C -165 DEG C, 112 DEG C -160 DEG C, 112 DEG C -155 DEG C, 112 DEG C -150 DEG C, 112 DEG C -145 DEG C, 112 Heat is carried out at DEG C -140 DEG C, 112 DEG C -135 DEG C, 112 DEG C -130 DEG C, 112 DEG C -125 DEG C, 112 DEG C -120 DEG C or 112 DEG C -115 DEG C Handle and be made.
In embodiments of the invention, the solid beverage also includes 0-89% (w/w), preferably 0-79% (w/w), 0- 69% (w/w), 0-59% (w/w), 0-49% (w/w), 0-39% (w/w), 0-29% (w/w) or 0-19% (w/w) auxiliary material.
In embodiments of the invention solid beverage, particularly rapid dispersion type solid beverage are prepared there is provided one kind Method, including：
A) mixes raw-food material with trehalose, wherein according to the gross weight of the rapid dispersion type solid beverage, food The content of raw material be 1-90% (w/w), preferably 1-80% (w/w), 1-70% (w/w), 1-60% (w/w), 1-50% (w/w), 1-40% (w/w), 1-30% (w/w), 1-20% (w/w) or 1-10% (w/w)；The content of trehalose is 10-99% (w/w), It is preferred that 10-89% (w/w), 10-79% (w/w), 10-69% (w/w), 10-59% (w/w), 10-49% (w/w), 10-39% (w/w), 10-29% (w/w), 10-19% (w/w)；
B) by mixed material at 112 DEG C~210 DEG C, preferably 112 DEG C~210 DEG C, preferably 112 DEG C -200 DEG C, 112 DEG C - 195 DEG C, 112 DEG C -190 DEG C, 112 DEG C -185 DEG C, 112 DEG C -180 DEG C, 112 DEG C -175 DEG C, 112 DEG C -170 DEG C, 112 DEG C -165 DEG C, 112 DEG C -160 DEG C, 112 DEG C -155 DEG C, 112 DEG C -150 DEG C, 112 DEG C -145 DEG C, 112 DEG C -140 DEG C, 112 DEG C -135 DEG C, It is heat-treated at 112 DEG C -130 DEG C, 112 DEG C -125 DEG C, 112 DEG C -120 DEG C or 112 DEG C -115 DEG C.
In embodiments of the invention, the raw-food material and trehalose in step a) are mixed with auxiliary material, it is preferable that base In the gross weight of instant product, the content of the auxiliary material is 0-89% (w/w), more preferably 0-79% (w/w), 0-69% (w/w), 0-59% (w/w), 0-49% (w/w), 0-39% (w/w), 0-29% (w/w) or 0-19% (w/w).
In embodiments of the invention, before, during or after being mixed in step a), by raw-food material, trehalose Crush at the same time or separately.
In embodiments of the invention, before, during or after being mixed in step a), by raw-food material, trehalose Water or organic solvent are dissolved at the same time or separately.
In embodiments of the invention, before step b) is carried out, by mixture by stirring, shear treatment, Homogenization and/or centrifugal treating, then dry finishing.
In embodiments of the invention, pelletized before the heat treatment.
In embodiments of the invention, whole grain or sub-sieve are carried out in step c).
In embodiments of the invention, the raw-food material is selected from the group being made up of the following：New resource food, plant Thing extract, dried fruit juice, Vegetable powder, tea powder, digested tankage, or their one or more any combination.
In embodiments of the invention, the raw-food material is selected from the group being made up of the following：Food major ingredient, food Dispensing, food additives, or their one or more any combination.
Statement " new resource food " represent Chinese newly development, new discovery, newly introduce without food custom, meet food Basic demand food.According to China《New resource food management method》Regulation new resource food has the characteristics that：
(1) in animal of the China without food custom, plant and microorganism；
(2) the microorganism new varieties used in food processing process；
(3) raw-food material for causing original composition or structure to change is produced because adopting new technology.
For example, new resource food include cactus, Camellia nitidissima, aloe, Bifidobacterium, lactobacillus acidophilus, xylo-oligosaccharide, thoroughly The sour sodium of bright matter, lutein ester, L-arabinose, Sessileflower Acanthopanax Bark, aloe vera gel etc..
Applicant have surprisingly discovered that trehalose with above-mentioned after molten thing is well mixed, the non-melt within the scope of specific temperature In the state of produce the contraction of fierceness, its molecular conformation changed, and this character energy Complete Bind is simultaneously isolated and is easy to cementing Molten thing is treated, it is not united and lumps and spread out calmly, the Instant instant product obtained by the method production is substantially increased Its dispersiveness and dissolution velocity in water.
In addition, traditional solid beverage generally needs to be molded under wet basis environment, it is impossible to solve solid foaming drink (gassiness Solid beverage, or effervescent solid beverage) grain forming problem because organic acid and foaming agent such as sodium bicarbonate or dodium thiosulfate Reacted rapidly under wet basis environment.The invention enables of solid foaming drink (gassiness solid beverage, or effervescent solid beverage) Grain formation problems are easily solved.
Brief description of the drawings
Fig. 1：Instant kudzu vine powder prepared by the inventive method compares figure with compareing kudzuvine root starch dissolving；Wherein Fig. 1 a are according to embodiment Instant kudzu vine powder solution prepared by 7 method；The kudzuvine root starch that Fig. 1 b produce for commercially available Jiangxi Yu Ming agricultural product Co., Ltd.
Fig. 2：Instant milk tea prepared by the inventive method compares figure with compareing milk tea dissolving；Wherein 2a figures are according to embodiment Instant milk tea prepared by 6 method；2b figures are control milk tea.
Embodiment
Below by specific embodiment, technical scheme is described in further detail, but following embodiments It should not be construed as limiting the invention.
In the examples below, trehalose is purchased from Lin Yuan Co., Ltd. of Japan；Other additives are edible purchased from Guangzhou the earth Chemical Co., Ltd. and Guangzhou Sui Bo Science and Technology Ltd.s.
In the following examples, the percentage of each material is hundred of the gross weight based on obtained instant product Divide ratio.
Embodiment 1
58% trehalose, 27% vegetable fat powder, (Jiangxi this bio tech ltd of the Chinese of radically reforming is carried 15% coffee-extract For), by mixing, crush, granulation is subsequently placed in drying plant 145 DEG C and is heat-treated 4 minutes, then through whole grain, sieving is dispensed To instant coffee solid beverage.
The Instant coffee 20g of above-mentioned preparation is made an addition into 200ml warm water (60 DEG C), concentration is 10%, stirred；Control Test to substitute trehalose completely with white granulated sugar, remaining dispensing is identical, then matched somebody with somebody using the product obtained by identical technique productions The infusion of system, concentration is 10%：
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 10 minutes Unite caking
The present invention Without flake It is completely dissolved within 1 minute All spread out
Embodiment 2
85% trehalose, 15% mocha extract (Jiangxi radically reform this bio tech ltd of the Chinese offer) leads to Mixing is crossed, is crushed, granulation is subsequently placed in drying plant 112 DEG C and is heat-treated 20 minutes, then through whole grain, sieving, packing obtains speed Molten mocha solid beverage.
The instant mocha solid beverage 20g of above-mentioned preparation is made an addition into 200ml warm water (60 DEG C), concentration is 10%, stirring；Check experiment is substitutes trehalose completely with white granulated sugar, and remaining dispensing is identical, then using the life of identical technique The infusion of product configuration obtained by production, concentration is 10%：
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 10 minutes Unite caking
The present invention Without flake It is completely dissolved within 1 minute All spread out
Embodiment 3
83% trehalose, 15% green-tea extract [production of Fujian great Min (ZhangZhou) Food Co., Ltd], 2% jasmine pollen Last essence, by mixing, is crushed, and is subsequently placed in drying plant 150 DEG C and is heat-treated 4 minutes, then through whole grain, sieving is dispensed To instant jasmine flower green tea solid beverage.
The instant jasmine flower green tea solid beverage 20g of above-mentioned preparation is made an addition in 200ml water, concentration is 10%, stirred； Check experiment is substitutes trehalose completely with white granulated sugar, and remaining dispensing is identical, then using the production obtained by identical technique productions The jasmine flower green tea solution that product are prepared, concentration is 10%：
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 10 minutes Unite caking
The present invention Without flake It is completely dissolved within 1 minute All spread out
Embodiment 4
93% trehalose, 5% Pu'er tea [production of Fujian great Min (ZhangZhou) Food Co., Ltd], 2% tangerine peel powder Last essence, by mixing, is crushed, and is subsequently placed in drying plant 210 DEG C and is heat-treated 2 minutes, then through whole grain, sieving is dispensed To instant tangerine peel Pu'er tea tea solid beverage.
The instant tangerine peel Pu'er tea tea solid beverage 20g of above-mentioned preparation is made an addition in 200ml water, concentration is 10%, stirred； Check experiment is substitutes trehalose completely with white granulated sugar, and remaining dispensing is identical, then using the production obtained by identical technique productions The pericarpium citri reticulatae Pu-erh tea solution that product are prepared, concentration is 10%：
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 10 minutes Unite caking
The present invention Without flake It is completely dissolved within 1 minute All spread out
Embodiment 5
82% trehalose, 15% black tea extract [production of Fujian great Min (ZhangZhou) Food Co., Ltd], 2% lemon powder Essence, 0.8% citric acid, 0.2% sodium citrate, by mixing, is crushed, and is subsequently placed in 130 DEG C of 6 points of heat treatment in drying plant Clock, then through whole grain, sieving, packing obtains instant lemon black tea solid beverage.
The instant lemon black tea solid beverage 20g of above-mentioned preparation is made an addition in 200ml water, concentration is 10%, stirred；It is right It is that trehalose is substituted with white granulated sugar completely according to experiment, remaining dispensing is identical, then using the product obtained by identical technique productions The lemon black solution of preparation, concentration is 10%：
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 10 minutes Unite caking
The present invention Without flake It is completely dissolved within 1 minute All spread out
Embodiment 6
67% trehalose, 5% black tea extract [production of Fujian great Min (ZhangZhou) Food Co., Ltd], 25% defatted milk Powder, 2% milk powder essence, 1% xanthans is crushed by mixing, and granulation is subsequently placed in 140 DEG C of heat treatment 8 in drying plant Minute, then through whole grain, sieving, packing obtains instant milk tea beverage.
The Instant milk tea 40g of above-mentioned preparation is made an addition into 200ml warm water (60 DEG C), concentration is 20%, stirred；Control Test to substitute trehalose completely with white granulated sugar, remaining dispensing is identical, then matched somebody with somebody using the product obtained by identical technique productions The milk tea solution of system, concentration is 20%：
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 20 minutes Unite caking
The present invention Without flake It is completely dissolved within 2 minutes All spread out
It can be seen in fig. 2 that：Instant milk tea manufactured in the present embodiment enters water (60 DEG C) and is completely dispersed and comes, complete in 2 minutes Fully dissolved：And check experiment, concentration 20%, it is not instant to enter water (60 DEG C), and caking of uniting.
Embodiment 7
20% trehalose, 79% kudzuvine root starch (production of Jiangxi Yu Ming agricultural product Co., Ltd), 1% Aspartame by mixing, Crush, granulation is subsequently placed in drying plant 186 DEG C and is heat-treated 2 minutes, then through whole grain, sieving, packing obtains instant kudzu vine powder production Product.
The Instant kudzuvine root starch 4g of above-mentioned preparation is made an addition in 200ml warm water (60 DEG C), stirred；Check experiment is that Jiangxi is beautiful The solution that the kudzuvine root starch of tender tea leaves agricultural product Co., Ltd production is prepared, its concentration is 1.58%：
It can be seen from figure 1 that instant kudzu vine powder manufactured in the present embodiment is completely dissolved after being put into water (60 DEG C) 2 minutes；And The kudzuvine root starch of commercially available Jiangxi Yu Ming agricultural product Co., Ltd production, its not instant (60 DEG C), and flake is more：
Embodiment 8
67.4% trehalose, 30% branched-chain amino acid, 2% citric acid, 0.6% Sucralose, by mixing, is crushed, so After be placed in drying plant 126 DEG C and be heat-treated 8 minutes, then through whole grain, sieving, packing obtains instant amino acid solid beverage.
The instant amino acid solid beverage 20g of above-mentioned preparation is made an addition in 200ml water, concentration is 10%, stirred；Control Test to substitute trehalose completely with white granulated sugar, remaining dispensing is identical, then matched somebody with somebody using the product obtained by identical technique productions The Freamine Ⅲ of system, concentration is 10%：
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 10 minutes Unite caking
The present invention Without flake It is completely dissolved within 1 minute All spread out
Embodiment 9
96% trehalose, 0.5%L- calcium lactates, 0.6% potassium chloride, 0.8% citric acid, 0.4% sodium citrate, 0.5% Sodium chloride, 0.2% Sucralose, 0.3% vitamin C, 0.075% vitamin B6,0.045% vitamin B2,0.58% grapefruit Powdered flavor, by mixing, is crushed, and granulation is subsequently placed in drying plant 150 DEG C and is heat-treated 5 minutes, then through whole grain, sieving, Packing obtains instant electrolyte solid beverage.
The instant electrolyte solid beverage 20g of above-mentioned preparation is made an addition in 200ml water, concentration is 10%, stirred；Control Test to substitute trehalose completely with white granulated sugar, remaining dispensing is identical, then matched somebody with somebody using the product obtained by identical technique productions The electrolyte beverage of system, concentration is 10%：
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 10 minutes Unite caking
The present invention Without flake It is completely dissolved within 1 minute All spread out
Embodiment 10
10% trehalose, 40% coconut palm slurry (offer of Guangzhou Jun Long groups), 30% PURE WHEY, 20% milk powder, by mixed Close, crush, granulation is subsequently placed in drying plant 123 DEG C and is heat-treated 6 minutes, then through whole grain, sieving, packing obtains instant coconut milk Solid beverage.
The instant coconut milk solid beverage 20g of above-mentioned preparation is made an addition in 200ml water, concentration is 10%, stirred；Control examination Test to substitute trehalose completely with white granulated sugar, remaining dispensing is identical, then using the product configuration obtained by identical technique productions Coconut milk solution, concentration is 10%：
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 10 minutes Unite caking
The present invention Without flake It is completely dissolved within 1 minute All spread out
Embodiment 11
57% trehalose, 20% Huajuhong extract (Jiangxi radically reform this bio tech ltd of the Chinese offer), 10% Citric acid, 10% sodium carbonate, xanthans 1%, Aspartame 1%, 1% citrus powdered flavor by mixing, is crushed, granulation, so After be placed in drying plant 150 DEG C and be heat-treated 4 minutes, then through whole grain, sieving, packing obtains Huajuhong foaming solid beverage.
The Huajuhong foaming solid beverage 20g of above-mentioned preparation is made an addition in 200ml water, concentration is 10%, stirred；It is right It is that trehalose is substituted with white granulated sugar completely according to experiment, remaining dispensing is identical, then using the product obtained by identical technique productions The Huajuhong solution of preparation, concentration is 10%：
It can disperse immediately during the instant Huajuhong foaming solid beverage making, quick dissolving goes out entirely without flake phenomenon It is existing.It is particularly suitable for use in packed packaging.
Project 10 minutes fish-eye numbers Solubility test Dispersiveness
Check experiment It can not be counted more than flake It is not completely dissolved within 10 minutes Unite caking
The present invention Without flake It is completely dissolved within 1 minute All spread out
Embodiment 12
99%% trehalose, 1% chrysanthemum extract (Jiangxi radically reform this bio tech ltd of the Chinese offer), by mixed Close, crush, be subsequently placed in drying plant 160 DEG C and be heat-treated 4 minutes, then through whole grain, sieving, packing obtains instant chrysanthemum solid Beverage.
The instant chrysanthemum solid beverage can disperse immediately, quick dissolving, occur entirely without flake phenomenon, and can the longer time Keep good mobility, the features such as will not luming.
Embodiment described above is some of the invention preferably schemes, not makees any formal upper bound to the present invention System.On the basis of the present invention, some modifications can be made to formula and technique and optimized.Therefore, without departing from spiritual institute of the invention The formula made and technologic modification and optimization, belong to the scope of protection of present invention.

Claims (12)

1. solid beverage, it is characterised in that according to the gross weight of the solid beverage, the solid beverage is included：
1-90% (w/w), preferably 1-80% (w/w), 1-70% (w/w), 1-60% (w/w), 1-50% (w/w), 1-40% (w/ W), 1-30% (w/w), 1-20% (w/w) or 1-10% (w/w) one or more raw-food materials, and
10-99% (w/w), preferably 10-89% (w/w), 10-79% (w/w), 10-69% (w/w), 10-59% (w/w), 10- 49% (w/w), 10-39% (w/w), 10-29% (w/w), 10-19% (w/w) trehalose.
2. the solid beverage described in claim 1, it is characterised in that after the solid beverage is trehalose and raw-food material mixing At 112 DEG C~210 DEG C, preferably 112 DEG C -205 DEG C, 112 DEG C -200 DEG C, 112 DEG C -195 DEG C, 112 DEG C -190 DEG C, 112 DEG C -185 DEG C, 112 DEG C -180 DEG C, 112 DEG C -175 DEG C, 112 DEG C -170 DEG C, 112 DEG C -165 DEG C, 112 DEG C -160 DEG C, 112 DEG C -155 DEG C, 112 DEG C -150 DEG C, 112 DEG C -145 DEG C, 112 DEG C -140 DEG C, 112 DEG C -135 DEG C, 112 DEG C -130 DEG C, 112 DEG C -125 DEG C, 112 It is heat-treated and is made at DEG C -120 DEG C or 112 DEG C -115 DEG C.
3. the solid beverage described in claim 1 or 2, it is characterised in that the solid beverage also includes 0-89% (w/w), excellent Select 0-79% (w/w), 0-69% (w/w), 0-59% (w/w), 0-49% (w/w), 0-39% (w/w), 0-29% (w/w) or 0- 19% (w/w) auxiliary material.
4. the method for solid beverage is prepared, including：
A) mixes raw-food material with trehalose, wherein according to the gross weight of the solid beverage, the content of raw-food material is 1- 90% (w/w), preferably 1-80% (w/w), 1-70% (w/w), 1-60% (w/w), 1-50% (w/w), 1-40% (w/w), 1- 30% (w/w), 1-20% (w/w) or 1-10% (w/w)；The content of trehalose is 10-99% (w/w), preferably 10-89% (w/ W), 10-79% (w/w), 10-69% (w/w), 10-59% (w/w), 10-49% (w/w), 10-39% (w/w), 10-29% (w/w), 10-19% (w/w)；
B) by mixed material at 112 DEG C~210 DEG C, preferably 112 DEG C~210 DEG C, preferably 112 DEG C -200 DEG C, 112 DEG C -195 DEG C, 112 DEG C -190 DEG C, 112 DEG C -185 DEG C, 112 DEG C -180 DEG C, 112 DEG C -175 DEG C, 112 DEG C -170 DEG C, 112 DEG C -165 DEG C, 112 DEG C -160 DEG C, 112 DEG C -155 DEG C, 112 DEG C -150 DEG C, 112 DEG C -145 DEG C, 112 DEG C -140 DEG C, 112 DEG C -135 DEG C, 112 DEG C - It is heat-treated at 130 DEG C, 112 DEG C -125 DEG C, 112 DEG C -120 DEG C or 112 DEG C -115 DEG C.
5. the method described in claim 4, it is characterised in that mix the raw-food material and trehalose in step a) with auxiliary material, excellent Selection of land, the gross weight based on instant product, the content of the auxiliary material is 0-89% (w/w), more preferably 0-79% (w/w), 0- 69% (w/w), 0-59% (w/w), 0-49% (w/w), 0-39% (w/w), 0-29% (w/w) or 0-19% (w/w).
6. the method described in claim 4 or 5, it is characterised in that before, during or after being mixed in step a), former by food Material and trehalose are crushed at the same time or separately.
7. the method described in claim 4 or 5, it is characterised in that before, during or after being mixed in step a), former by food Material, trehalose is separately or concurrently dissolved in water or organic solvent.
8. the method described in claim 4 or 5, it is characterised in that before step b) is carried out, equal by stirring by mixed material Even, shear treatment, homogenization and/or centrifugal treating, then dry finishing.
9. the method according to claim 4 or 5, it is characterised in that pelletized before high-temperature heat treatment.
10. the method according to claim 4 or 5, it is characterised in that methods described further comprises step c), carries out whole grain Or sub-sieve.
11. the solid beverage described in claim 1, or the method described in claim 4, it is characterised in that the raw-food material choosing The group that freely the following is constituted：New resource food, plant extracts, dried fruit juice, Vegetable powder, tea powder, digested tankage, or their one Plant or a variety of any combination.
12. the solid beverage described in claim 1, or the method described in claim 4, it is characterised in that the raw-food material choosing The group that freely the following is constituted：Food major ingredient, food ingredient, food additives, or their one or more any combination.
CN201710554592.5A 2017-07-07 2017-07-07 A kind of solid beverage and preparation method thereof Pending CN107242425A (en)

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CN109198511A (en) * 2018-10-29 2019-01-15 安田信邦（厦门）电子科技有限公司 A kind of preparation method of selenium-rich food additive
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WO2019007138A1 (en) * 2017-07-07 2019-01-10 江西清源汉本生物科技有限公司 Instant product and preparation method therefor
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Application publication date: 20171013