CN108732112A - The detection method and application thereof of additive stability in beverage made of fruits or vegetables - Google Patents
The detection method and application thereof of additive stability in beverage made of fruits or vegetables Download PDFInfo
- Publication number
- CN108732112A CN108732112A CN201710277790.1A CN201710277790A CN108732112A CN 108732112 A CN108732112 A CN 108732112A CN 201710277790 A CN201710277790 A CN 201710277790A CN 108732112 A CN108732112 A CN 108732112A
- Authority
- CN
- China
- Prior art keywords
- fruits
- vegetables
- additive
- beverage made
- stability
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/3103—Atomic absorption analysis
Landscapes
- Physics & Mathematics (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
Abstract
The present invention provides a kind of detection method and application thereof of additive stability in beverage made of fruits or vegetables, and the detection method at least includes the following steps：By the beverage centrifugation containing additive, while the light transmittance of detection beverage in real time；The stability of the middle additive of beverage is judged by light transmittance change rate.Using method of the present invention, beverage made of fruits or vegetables stability can be quickly solved the problems, such as.
Description
Technical field
The present invention relates to a kind of detection methods and application thereof of additive stability in beverage made of fruits or vegetables.
Background technology
In the development process of beverage made of fruits or vegetables, need that some additives, such as pigment, essence etc. are added.Since fruits and vegetables are drunk
Material itself is a kind of aqueous solution, therefore in order to improve the solubility of pigment and essence, usually also selects oil-in-water type additive.But
It is that not can determine that the stability for selecting which kind of additive that can keep beverage in its initial stage of development.Therefore, it is necessary to research staff
By orthogonal experiment to make rational selection.
It often will appear following phenomenon in preserving experiment：It, will after 37 DEG C of heat preservation a period of times after new pigment
It begins with yellow and floats oily mater precipitation, place sample vertically and occur oil slick substance at filling liquid level, it is sleeping to be placed with scraper ring appearance, sample
Scattered disappearance can be shaken through shaking floating oily mater；It, can after 37 DEG C keep the temperature again after using other pigments to the replacement of products pigment
Same situation can be will appear.The formation main cause of the scraper ring is demulsification, refers to the small liquid pearl aggregation of dispersed phase of emulsion
It is agglomerating, big drop is formed, the process for being finally precipitated water-oil phase layering.
The method used in the current experimental stage is still use, using orthogonal experiment, is matched using different types of
Side, after placing a period of time, observation is as a result, eventually find suitable addition composition formula.But this process extremely spends the time.
Invention content
In view of the foregoing deficiencies of prior art, the purpose of the present invention is to provide additive in a kind of beverage made of fruits or vegetables is steady
Qualitative detection method and application thereof, for solving deficiency in the prior art.
In order to achieve the above objects and other related objects, the present invention provides a kind of inspection of additive stability in beverage made of fruits or vegetables
Survey method, the detection method at least include the following steps：By the beverage made of fruits or vegetables centrifugation containing additive, while fruit is detected in real time
The light transmittance of vegetable beverage judges the stability of the middle additive of beverage made of fruits or vegetables by light transmittance change rate.
The beverage made of fruits or vegetables refers to the drink containing fruit juice, vegetable juice or mixed fruit and vegetable juice in beverage in the present invention
Material.
Preferably, 300~2500G of centrifugal condition centrifugal force, centrifugation time are 1~3h, are more preferably 2300G
Centrifugal force, centrifugation time are 2h.
Preferably, it is 460~490nm, more preferably 470nm to detect the Detection wavelength that the absorbance of beverage uses.
Another aspect provides the above methods to detect the purposes in beverage made of fruits or vegetables in additive stability.
Preferably, the purposes includes determining the additive for leading to that scraper ring is formed in beverage made of fruits or vegetables.
The formation basic reason of scraper ring is that the additive in beverage made of fruits or vegetables the phenomenon that demulsification occurs.
Preferably, the purposes also at least includes the following steps：First choice causes scraper ring to be formed using experiment of single factor determination
Constituent species；Then orthogonal experiment is recycled to search out the material elements for causing scraper ring to generate in the component.
Usually, in an experiment if it find that the formation of scraper ring, then can utilize above-mentioned detection method, first with
Experiment of single factor finds out the type factor for generating scraper ring, for example, be essence cause to be demulsified or fruit juice itself causes pigment broken
Breast etc. recycles orthogonal experiment to confirm which kind of specific essence makes pigment be demulsified.
Preferably, the purposes includes the additive screened in beverage made of fruits or vegetables.
Preferably, additive is screened using the detection method combination experiment of single factor.
It is highly preferred that excluding to be formed the additive of scraper ring using the detection method combination experiment of single factor；It recycles just
Experiment is handed over to select additive.
Usually, suitable additive (stability is good) can be selected in a certain range using the present invention, thus keep away
Exempt from the formation of scraper ring.
Determination leads to the additive in the additive that scraper ring is formed in beverage made of fruits or vegetables and screening beverage made of fruits or vegetables, substantially former
Reason and design are identical, be all the technical recycling experiment of single factor and/or orthogonal experiment using above-mentioned detection method and
Obtain result.
Preferably, the purposes includes evaluation beverage made of fruits or vegetables stability.
Preferably, the purposes includes evaluating the stability of different beverage made of fruits or vegetables.
As described above, in the beverage made of fruits or vegetables of the present invention additive stability detection method and application thereof, having following has
Beneficial effect：
(1) detection can be fast implemented, the efficiency of detection is substantially increased, while also improving the precision of detection, is avoided
Visually observe caused error.
(2) variation of beverage when using this method due to realizing observation centrifugation in real time, by comparing the variation of light transmittance
Rate can further judge that the speed of scraper ring problem occurs during storage in beverage, and then judge within the regular hour (example
As beverage shelf-life in) whether beverage will appear scraper ring problem.Show for example, some beverages will appear scraper ring quickly after centrifugation
As, some beverages just will appear scraper ring phenomenon after centrifuging very long one end time, thus may determine that occur scraper ring phenomenon compared with
Slow beverage stability is more preferable.
Description of the drawings
Fig. 1 is shown as experimental result schematic diagram in the embodiment of the present invention 1.
Fig. 2 is shown as experimental result schematic diagram in the embodiment of the present invention 2.
Fig. 3 is shown as experimental result schematic diagram in the embodiment of the present invention 3.
Specific implementation mode
Illustrate that embodiments of the present invention, those skilled in the art can be by this specification below by way of specific specific example
Disclosed content understands other advantages and effect of the present invention easily.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also be based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under the spirit of the present invention.It should be clear that the process equipment or device that are not indicated specifically in the following example
It is all made of conventional equipment or device in the art.In addition, it should also be understood that, one or more method and step mentioned in the present invention is simultaneously
Do not repel before and after the combination step there may also be other methods step or may be used also between these explicitly mentioned steps
To be inserted into other methods step, unless otherwise indicated；It should also be understood that one or more equipment/device mentioned in the present invention it
Between combination connection relation do not repel before and after the unit equipment/device there may also be other equipment/device or at this
It can also be inserted into other equipment/device between the two equipment/devices specifically mentioned a bit, unless otherwise indicated.Moreover, unless another
It is described, the number of various method steps is only the convenient tool of discriminating various method steps, rather than to limit the row of various method steps
Row order limits the scope of the invention, and relativeness is altered or modified, without essence change technology contents
In the case of, when being also considered as the enforceable scope of the present invention.
Embodiment 1
In an experiment find beverage made of fruits or vegetables in there is scraper ring, due to be wherein added to pigment A, pigment B and essence Y with
And essence 1, essence 2, essence 3, therefore following test is carried out to it：Design experiment of single factor, by each pigment respectively with water, fruit
Vegetable juice and essence mixing, and laboratory sample is centrifuged, (centrifugal condition 2300G centrifugal force) while beverage is detected in real time
Light transmittance (Detection wavelength 470nm)；The stability of the middle additive of beverage is judged by light transmittance change rate.
1 Factor Experiment result of table
Experiment shows：Essence causes pigment demulsification to be precipitated, and pigment A and the stability of essence combination be more than pigment B with it is fragrant
The combination of essence.
Embodiment 2
Orthogonal experiment is designed, and uses detection method；Each experimental group beverage is centrifuged, (centrifugal condition 2300G centrifugations
Power) while the real-time light transmittance (Detection wavelength 470nm) for detecting beverage；Judge to add in beverage by light transmittance change rate
Add the stability of object.
The collocation mode of each component in 2 orthogonal experiment of table
Sample indicates various combination with English alphabet respectively, and to exclude the influence of order of addition factor, all samples are
Essence adds pigment again after stirring evenly.
Experimental result is as illustrated in fig. 1 and 2,
1) when arranging in pairs or groups respectively with single essence 1, essence 2, B pigments are substantially better than A pigments.
2) pigment A+ originals essence combination Y+ essence 1 (or essence 2) is better than pigment A+ essence 1 (or essence 2), i.e., former essence Y
Contribute to the collocation of pigment A and the new essence of essence 1 (or essence 2).
3) it is obtained according to sample J, L, U, V, W, X data analysis：It is essence 3 with the single essence that pigment B does not arrange in pairs or groups.
Embodiment 3
It is tested for the product of 9 different plant produceds, compares otherness between different factory products, to product reality
Apply internal control.And above-mentioned detection method is used, each experimental group beverage is centrifuged, (centrifugal condition 2300G centrifugal force) holding position
Set the light transmittance (Detection wavelength 470nm) of constant while real-time detection beverage；Judge beverage by light transmittance change rate
The stability of middle additive.
By comparing it can be found that the beverage light transmittance change rate of E plant produceds is maximum, therefore, stability is worst.
As long as through the invention the experimental method short a few hours it is known that experiment as a result, compared to biography
System method (time that 1 month is at least needed using heat preservation Acceleration study) greatly improves the efficiency of experiment.
Above embodiment is can not to be interpreted as the limit to the present invention in order to illustrate embodiment disclosed by the invention
System.In addition, in various modifications and invention listed herein method, composition variation, do not departing from the scope of the present invention
Be obvious for those skilled in the art under the premise of spirit.Although having combined, the present invention's is a variety of specific
Preferred embodiment has carried out specific description to the present invention, it is to be understood that, the present invention should not be limited only to these specific embodiments.
In fact, various, obviously modification all should include to obtain invention for those skilled in the art as described above
Within the scope of the invention.
Claims (10)
1. the detection method of additive stability in a kind of beverage made of fruits or vegetables, which is characterized in that the detection method include at least with
Lower step：By the beverage made of fruits or vegetables centrifugation containing additive, while the light transmittance of detection beverage made of fruits or vegetables in real time, changed by light transmittance
Rate judges the stability of the middle additive of beverage made of fruits or vegetables in turn.
2. the detection method of additive stability in beverage made of fruits or vegetables according to claim 1, it is characterised in that：The addition
Object is oil-in-water type additive.
3. the detection method of additive stability in beverage made of fruits or vegetables according to claim 1, it is characterised in that：The centrifugation
Condition is 300~2500G centrifugal force, and centrifugation time is 1~3h.
4. the detection method of additive stability in beverage made of fruits or vegetables according to claim 1, it is characterised in that：Detect beverage
The Detection wavelength that uses of light transmittance be 460~490nm.
5. the detection method of additive stability adds in detecting beverage made of fruits or vegetables in the beverage made of fruits or vegetables as described in Claims 1 to 4
Add the purposes in object stability.
6. purposes as claimed in claim 5, which is characterized in that the purposes, which includes determination, causes scraper ring in beverage made of fruits or vegetables to be formed
Additive.
7. purposes according to claim 6, which is characterized in that the purposes also at least includes the following steps：First choice utilizes
Experiment of single factor determines the constituent species for causing scraper ring to be formed；Then recycling orthogonal experiment to search out in the component leads to oil
Enclose the material elements generated.
8. purposes as claimed in claim 5, which is characterized in that the purposes includes the additive screened in beverage made of fruits or vegetables.
9. purposes according to claim 8, which is characterized in that the purposes also at least includes the following steps：Using described
Detection method combination experiment of single factor screens additive.
10. purposes according to claim 5, which is characterized in that the purposes includes evaluation beverage made of fruits or vegetables stability.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710277790.1A CN108732112A (en) | 2017-04-25 | 2017-04-25 | The detection method and application thereof of additive stability in beverage made of fruits or vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710277790.1A CN108732112A (en) | 2017-04-25 | 2017-04-25 | The detection method and application thereof of additive stability in beverage made of fruits or vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108732112A true CN108732112A (en) | 2018-11-02 |
Family
ID=63934800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710277790.1A Pending CN108732112A (en) | 2017-04-25 | 2017-04-25 | The detection method and application thereof of additive stability in beverage made of fruits or vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108732112A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806692A (en) * | 2006-02-07 | 2006-07-26 | 陕西师范大学 | Pomegranate almond composite protein beverage and preparation method thereof |
| CN103750456A (en) * | 2014-01-02 | 2014-04-30 | 河南科技大学 | Peach juice beverage and preparation method thereof |
| CN104351906A (en) * | 2014-11-28 | 2015-02-18 | 安徽师范大学 | Fruit juice beverage stabilizer |
| CN106248603A (en) * | 2016-09-27 | 2016-12-21 | 济南恒辉科济食品配料有限公司 | Food is suspended and opaque system Stability Determination detection method and detection device |
-
2017
- 2017-04-25 CN CN201710277790.1A patent/CN108732112A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806692A (en) * | 2006-02-07 | 2006-07-26 | 陕西师范大学 | Pomegranate almond composite protein beverage and preparation method thereof |
| CN103750456A (en) * | 2014-01-02 | 2014-04-30 | 河南科技大学 | Peach juice beverage and preparation method thereof |
| CN104351906A (en) * | 2014-11-28 | 2015-02-18 | 安徽师范大学 | Fruit juice beverage stabilizer |
| CN106248603A (en) * | 2016-09-27 | 2016-12-21 | 济南恒辉科济食品配料有限公司 | Food is suspended and opaque system Stability Determination detection method and detection device |
Non-Patent Citations (3)
| Title |
|---|
| O. MENGUAL ET AL: "TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis", 《TALANTA》 * |
| 曹加花 等: "胜利油田纯梁原油乳状液稳定性研究", 《石油学报》 * |
| 许朵霞 等: "食品乳状液稳定性检测方法研究进展", 《食品工业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Wong et al. | Crude oil emulsion: A review on formation, classification and stability of water-in-oil emulsions | |
| Maaref et al. | The effect of brine salinity on water-in-oil emulsion stability through droplet size distribution analysis: A case study | |
| Mahzari et al. | Crude oil/brine interactions and spontaneous formation of micro-dispersions in low salinity water injection | |
| Ismail et al. | Formation and stability of W/O emulsions in presence of asphaltene at reservoir thermodynamic conditions | |
| Strickland | Laboratory results of cleaning produced water by gas flotation | |
| Chung et al. | Characterization of physicochemical properties of nanoemulsions: appearance, stability, and rheology | |
| Lokumcu Altay et al. | Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste) | |
| Blonk et al. | A new CSLM-based method for determination of the phase behaviour of aqueous mixtures of biopolymers | |
| McPhee et al. | Wettability and wettability tests | |
| CA3125428A1 (en) | Screening demulsifiers for crude live oil-water emulsions | |
| Skjefstad et al. | The effect of upstream inlet choking and surfactant addition on the performance of a novel parallel pipe oil–water separator | |
| Less et al. | An electrorheological study on the behavior of water‐in‐crude oil emulsions under influence of a DC electric field and different flow conditions | |
| Bakhuis et al. | Catastrophic phase inversion in high-Reynolds-number turbulent Taylor-Couette flow | |
| CN108732112A (en) | The detection method and application thereof of additive stability in beverage made of fruits or vegetables | |
| Sharifigaliuk et al. | Evaluation of the wettability variation of shales by drop shape analysis approach | |
| Jimenez‐Junca et al. | Rheology of milk foams produced by steam injection | |
| Lloyd et al. | Slowly dissolving particles in instant whole milk powder–Characterisation and quantitative analysis | |
| Fingas et al. | Laboratory studies on the chemical and natural dispersability of oil | |
| Saputra et al. | SARA-based correlation to describe the effect of polar/nonpolar interaction, salinity, and temperature for interfacial tension of low-asphaltene crude oils characteristic of unconventional shale reservoirs | |
| Timberlake et al. | Concentration band dynamics in free-surface Couette flow of a suspension | |
| Bourne et al. | Viscosity measurements of foods | |
| Charin et al. | Influence of commercial anti-agglomerants and ammonium quaternary compounds on the stability of waxy crude oil emulsion | |
| Shahsavani et al. | Impact of aqueous phase in emulsified form on distribution and instability of asphaltene molecules | |
| Loufakis et al. | A microfludic technique for the evaluation of demulsifiers | |
| Mignolet et al. | Superparamagnetic colloids in a rotating field: Transition state from chains to disks |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181102 |
|
| RJ01 | Rejection of invention patent application after publication |