CN109527300A - A kind of compound stabilizer and preparation method for mango juice beverage - Google Patents
A kind of compound stabilizer and preparation method for mango juice beverage Download PDFInfo
- Publication number
- CN109527300A CN109527300A CN201811617957.5A CN201811617957A CN109527300A CN 109527300 A CN109527300 A CN 109527300A CN 201811617957 A CN201811617957 A CN 201811617957A CN 109527300 A CN109527300 A CN 109527300A
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- China
- Prior art keywords
- parts
- mango juice
- stabilizer
- compound stabilizer
- juice beverage
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 92
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 91
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 91
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 91
- 239000003381 stabilizer Substances 0.000 title claims abstract description 85
- 150000001875 compounds Chemical class 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000007228 Mangifera indica Species 0.000 title description 2
- 241001093152 Mangifera Species 0.000 claims abstract description 89
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 41
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 41
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 41
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 41
- 239000000230 xanthan gum Substances 0.000 claims abstract description 41
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 41
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 40
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 40
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 39
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 39
- 239000000216 gellan gum Substances 0.000 claims abstract description 39
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 38
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 38
- 238000000227 grinding Methods 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims abstract description 14
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 14
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract 7
- 229920001282 polysaccharide Polymers 0.000 claims description 22
- 239000005017 polysaccharide Substances 0.000 claims description 22
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 claims description 18
- 241001076416 Dendrobium tosaense Species 0.000 claims description 12
- LLJZKKVYXXDWTB-UHFFFAOYSA-N acetic acid;sodium Chemical compound [Na].[Na].CC(O)=O LLJZKKVYXXDWTB-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 44
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 37
- 230000000052 comparative effect Effects 0.000 description 29
- 150000004804 polysaccharides Chemical class 0.000 description 20
- 235000013361 beverage Nutrition 0.000 description 17
- 238000004519 manufacturing process Methods 0.000 description 13
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 11
- 230000008859 change Effects 0.000 description 11
- 239000003292 glue Substances 0.000 description 10
- 239000002253 acid Substances 0.000 description 9
- 230000035622 drinking Effects 0.000 description 9
- 235000015203 fruit juice Nutrition 0.000 description 9
- 230000001376 precipitating effect Effects 0.000 description 9
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 8
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 241000206575 Chondrus crispus Species 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 4
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000003475 lamination Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000010413 sodium alginate Nutrition 0.000 description 4
- 239000000661 sodium alginate Substances 0.000 description 4
- 229940005550 sodium alginate Drugs 0.000 description 4
- 238000013517 stratification Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 235000010489 acacia gum Nutrition 0.000 description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 241001523681 Dendrobium Species 0.000 description 2
- -1 Diol ester Chemical class 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000013522 chelant Substances 0.000 description 2
- 238000003181 co-melting Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000005189 flocculation Methods 0.000 description 2
- 230000016615 flocculation Effects 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 238000010902 jet-milling Methods 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000006920 protein precipitation Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- QWUWMCYKGHVNAV-UHFFFAOYSA-N 1,2-dihydrostilbene Chemical group C=1C=CC=CC=1CCC1=CC=CC=C1 QWUWMCYKGHVNAV-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000006084 composite stabilizer Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229960001484 edetic acid Drugs 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- YLQWCDOCJODRMT-UHFFFAOYSA-N fluoren-9-one Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3C2=C1 YLQWCDOCJODRMT-UHFFFAOYSA-N 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- COEZWFYORILMOM-UHFFFAOYSA-N sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonic acid Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S(O)(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-N 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to food additives fields, and in particular to a kind of compound stabilizer for mango juice beverage.Compound stabilizer provided by the present invention for mango juice beverage, the raw material including parts by weight: xanthan gum 11~14, carboxymethyl cellulose 59~66, propylene glycol alginate 6~18, gellan gum 6~14, disodium ethylene diamine tetraacetate 1~2.Xanthan gum 11~14 is taken, carboxymethyl cellulose 59~66, propylene glycol alginate 6~18, gellan gum 6~14, disodium ethylene diamine tetraacetate 1~2 mixes in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature, uses after crossing 200-400 mesh.Compound stabilizer of the invention have dissolubility is good, stability is good, it is highly-safe, use the characteristics such as simplicity; not only there is the single or compound stabilizer more common than on the market more preferably stablizing effect, it can be with the function of effective protection mango juice beverage color and flavor.
Description
Technical field
The invention belongs to food additives fields, and in particular to a kind of compound stabilizer for mango juice beverage.
Background technique
Pursuit with people to green and healthy life, the fruit juice beverage of high juice content is gradually by consumer's
Favor, mango juice beverage is one of the fruit drink that consumer most dotes on.But presently commercially available mango juice beverage is in beverage
Bottom of bottle or bottle mouth position, often occur pulp precipitating or pulp be precipitated, influence the organoleptic properties of beverage；The stabilization of mango juice beverage
The joint product frequently with additive company is added in agent, and applicability is wide, but lacks the suitability for single category, therefore, city
The stability for selling mango juice beverage is undesirable.Meanwhile the processing of mango juice beverage, pulp is heated in process,
Browning phenomenon occurs for oxidation, affects the color and organoleptic quality of fruit juice.
Common beverage stabilizer mainly has pectin, carboxymethyl cellulose, xanthan gum, carragheen, gellan gum, alginic acid third
Diol ester and ethylenediamine tetraacetic caproic acid disodium etc..Pectin is generally natural to be extracted, unstable in beverage systems, is easy by enzyme point
Solution interference；The addition of carboxymethyl cellulose and xanthan gum in the beverage is widely used, and cost is relatively low；Carragheen glue acid resistance is not
It is good, it is degradable under acidic environment；Gellan gum is as a kind of microbial polysaccharide, and not only acidproof resistance to enzyme, also helps promotion mouthfeel
It is discharged with fragrance；Propylene glycol alginate is water and ability and acidproof made of the alginic acid deep processing extracted in kelp
Property it is stronger compared with sodium alginate, and can with protein formed soluble complexes, so that viscosity is increased, can inhibit protein precipitation, also
Fiber and film can be formed, the ingredients such as albumen, the polysaccharide of promotion system are co-melting, improve stability.Ethylenediamine tetraacetic caproic acid disodium is not
Only have the effect for the beverage systems stability that improves, while can also chelate with multivalent ions such as iron, copper, calcium, magnesium at steady
Fixed water soluble complex prevents or delays the discoloration as caused by metal, rotten, feculence and ascorbic oxidational losses, prevents
Beverage occurs to fade, aoxidize, the effect that rancid, muddy and flavor changes.
Gu Ran et al. has delivered that " stabilizer ternary built is most preferably matched in juice milk beverage in 2008 in " Soybean Science "
The screening of ratio " in a text, disclose in juice milk beverage, optimal stabilizer CMC: pectin: soybean polyoses 50: 20: 30.Surely
It is best to determine effect, beverage viscosity is relatively low.
104188044 A of CN discloses a kind of compound stabilizer of Wolfberry fruit juice beverage, specifically, it is fine that carboxymethyl is added
Tie up plain sodium 0.01%~0.05%, carragheen 0.05%~0.09%, guar gum 0.05%~0.09%, locust bean gum 0.01%
~0.05% (by beverage 100ml be in terms of), stir evenly, it is ready-to-use to get arrive the compound stabilizer.
Carragheen glue acid resistance in above-mentioned application is bad, degradable under acidic environment, therefore should not be used in mango fruit
In juice；
A kind of fruit drink stabilizer that 104351906 A of CN is disclosed, which is characterized in that become including cross-linked esterification cassava
Property starch, xanthan gum, sodium alginate.
Cross-linked esterification cassava modified starch in above-mentioned application is modified form converted starch class stabilizer, is mainly used in viscous
In the higher product of consistency or millet cake, in Yoghourt, jam and noodles, steamed bun, viscosity, the elasticity of its product can be significantly increased
With anti-shearing characteristic.But it is added in mango juice beverage, mango juice beverage mobility is be easy to cause to be deteriorated, viscosity is higher, no
It is suitable for conducive to the mouthfeel of fruit drink, and influences the golden yellow color of mango juice.
Therefore, it is necessary to carry out dedicated compound stabilizer for mango juice beverage to be developed, invent a kind of suitable for awns
The stabilizer of fruit fruit juice or mango beverage, the stabilizer not only make mango juice have good tissue morphology and its mouthfeel it is thin
It is greasy.
Summary of the invention
In order to solve the above technical problems, the present invention provides one kind with carboxymethyl cellulose, xanthan gum, gellan gum,
Propylene glycol alginate and ethylenediamine tetraacetic caproic acid disodium are the method for the compound stabilizer that primary raw material is re-dubbed, the stable composition
Agent have dissolubility is good, stability is good, it is highly-safe, using characteristics such as simplicity, application effect is common single better than on the market
Or compound stabilizer is in the application of mango juice beverage stability, and also can effectively protect mango juice color and flavor.
The present invention also provides the preparation methods of above-mentioned compound stabilizer.
The present invention is realized by following technical solutions:
A kind of compound stabilizer for mango juice beverage, the raw material including parts by weight:
Xanthan gum 11~14, carboxymethyl cellulose 59~66, propylene glycol alginate 6~18, gellan gum 6~14, second two
Amine tetraacethyl disodium 1~2.
Preferably, xanthan gum 12, carboxymethyl cellulose 60, propylene glycol alginate 17, gellan gum 10, ethylenediamine tetra-acetic acid
Disodium 1.
Preferably, xanthan gum 11, carboxymethyl cellulose 60, propylene glycol alginate 16, gellan gum 12, ethylenediamine tetra-acetic acid
Disodium 1.
Preferably, xanthan gum 12, carboxymethyl cellulose 64, propylene glycol alginate 13, gellan gum 10, ethylenediamine tetra-acetic acid
Disodium 1.
The preparation method of above-mentioned compound stabilizer includes the steps that following:
Xanthan gum 11~14 is taken by following parts by weight, carboxymethyl cellulose 59~66, propylene glycol alginate 6~18,
Gellan gum 6~14, disodium ethylene diamine tetraacetate 1~2, mixes in batch mixer, using ultramicro grinding or air-flow crushing under room temperature
Afterwards, it is used after sieving.
It is the mix in batch mixer through ultramicro grinding or air-flow powder in above-mentioned ultramicro grinding or jet milling step
After broken, 200~600 mesh are crossed.
It is the mix in batch mixer through ultramicro grinding or air-flow powder in above-mentioned ultramicro grinding or jet milling step
After broken, 400 mesh are crossed.
As an improvement of the present invention, above-mentioned a kind of compound stabilizer for mango juice beverage, including weight
The raw material of number:
Xanthan gum 11~14, carboxymethyl cellulose 59~66, propylene glycol alginate 6~18, gellan gum 6~14, second two
Amine tetraacethyl disodium 1~2, Dendrobium officinale polysaccharide 0.1~0.3.
Its corresponding production technology is as follows:
11~14 parts of xanthan gum are taken by following parts by weight, 59~66 parts of carboxymethyl cellulose, propylene glycol alginate 6~
18 parts, 6~14 parts of gellan gum, 1~2 part of disodium ethylene diamine tetraacetate, 0.1~0.3 part of Dendrobium officinale polysaccharide mix in batch mixer
It is even, after using ultramicro grinding or air-flow crushing under room temperature, used after crossing 200~600 meshes.
Stabilizer accounts for the 0.1~0.2% of mango juice beverage weight.
Stabilizer accounts for the 0.15% of mango juice beverage weight.
In compound stabilizer ingredient of the invention, the addition application of carboxymethyl cellulose and xanthan gum in the beverage in ingredient
Extensively, and cost is relatively low；Gellan gum is as a kind of microbial polysaccharide, and not only acidproof resistance to enzyme, also helps and promote mouthfeel and fragrance
Release；Propylene glycol alginate is made of the alginic acid deep processing extracted in kelp, and water and ability and acid resistance are more extra large
Mosanom is stronger, and can form soluble complexes with protein, increases viscosity, can inhibit protein precipitation, moreover it is possible to be formed
Fiber and film, the ingredients such as albumen, the polysaccharide of promotion system are co-melting, improve stability.Ethylenediamine tetraacetic caproic acid disodium not only has
Certain effect for improving beverage systems stability, while can also chelate with multivalent ions such as iron, copper, calcium, magnesium into stable water
Solubleness complex prevents or delays the discoloration as caused by metal, rotten, feculence and ascorbic oxidational losses, prevents beverage from sending out
The effect that raw colour fading, oxidation, rancid, muddy and flavor change.
Compound stabilizer of the invention is with xanthan gum, carboxymethyl cellulose, propylene glycol alginate, gellan gum and ethylenediamine tetraacetic
Acetic acid disodium is raw material, is mixed in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature, is used after crossing 400 meshes.
Stabilizer of the invention is with xanthan gum, carboxymethyl cellulose, propylene glycol alginate, gellan gum, disodium ethylene diamine tetraacetate
Raw material, first carried out in batch mixer it is uniformly mixed, then carry out pulverize or air-flow crushing processing, cross 400 meshes after divided
The compound stabilizer of scattered fine particle shape.
The present inventor's creativeness has used Dendrobium officinale polysaccharide, and Dendrobium officinale polysaccharide is a kind of water-soluble polysaccharide, generally
It is for anti-oxidant or anti-inflammatory, mainly containing polysaccharide, alkaloid, luxuriant and rich with fragrance class, bibenzyl, Fluorenone chemical combination in Dendrobium officinale polysaccharide
Object, glycoside, amino acid etc..Polysaccharide in Dendrobium officinale polysaccharide is mainly mannose, galactolipin, arabinose, xylose, grape
Sugar, rhamnose, above carbohydrate have emulsification and gluing sexual function；Alkaloid has for neutralizing the acid ingredient in mango juice
Certain effect may have certain effect for enhancing the stability of mango juice beverage.The present inventor uses iron sheet stone
After dry measure used in former times polysaccharide is as the raw material of stabilizer, discovery TSI index of stability is preferable, and therefore, analyzing may be with Dendrobium officinale polysaccharide
In ingredient it is related, specific mechanism needs further to be studied.
Compound stabilizer of the invention have dissolubility is good, stability is good, it is highly-safe, using characteristics such as simplicity, not only
With the single or compound stabilizer more common than on the market more preferably stablizing effect, also can effectively protect mango juice beverage color and
The function of flavor.
Detailed description of the invention
Fig. 1 is the stabilizer stability tendency chart in embodiment 1；
Fig. 2 is the stabilizer stability tendency chart in comparative example 1；
Fig. 3 is the stabilizer stability tendency chart in comparative example 2；
Fig. 4 is the stabilizer stability tendency chart in comparative example 3；
Fig. 5 is the stabilizer stability tendency chart in comparative example 4；
Fig. 6 is the stabilizer stability tendency chart in comparative example 5；
Fig. 7 is the stabilizer stability tendency chart in comparative example 6；
Fig. 8 is the stabilizer stability tendency chart in comparative example 7；
Fig. 9 is the stabilizer stability tendency chart in comparative example 8.
Specific embodiment
The present invention will be further explained combined with specific embodiments below, so that those skilled in the art knows more about
The present invention, but be not intended to limit the present invention.
Embodiment 1
Each raw material is taken by parts by weight below:
Xanthan gum 12, carboxymethyl cellulose 60, propylene glycol alginate 17, gellan gum 10, disodium ethylene diamine tetraacetate 1,
It mixes in batch mixer, using pulverizing under room temperature, is used after crossing 400 meshes.
Above number includes that the number in following comparative example is parts by weight, if without specified otherwise.
Comparative example 1
16 parts of xanthan gum are taken, 68 parts of carboxymethyl cellulose, 16 parts of gellan gum, is mixed in batch mixer, using super under room temperature
Micro mist is broken to 400 mesh.
Comparative example 2
Take 12 parts of xanthan gum, 60 parts of carboxymethyl cellulose, propylene glycol alginate 17, carragheen 10, ethylenediamine tetra-acetic acid
Disodium 1, mixes in batch mixer, using ultramicro grinding to 400 mesh under room temperature.
Comparative example 3
Take 12 parts of Arabic gum, 60 parts of carboxymethyl cellulose, propylene glycol alginate 17,10 parts of gellan gum, ethylenediamine tetraacetic
It 1 part of acetic acid disodium, is mixed in batch mixer, using ultramicro grinding to 400 mesh under room temperature.
Comparative example 4
Take 12 parts of xanthan gum, 60 parts of carboxymethyl cellulose, 17 parts of propylene glycol alginate, 10 parts of gellan gum, in batch mixer
Middle mixing, using pulverizing to 400 mesh under room temperature.
Comparative example 5
Take 12 parts of xanthan gum, 60 parts of carboxymethyl cellulose, 17 parts of sodium alginate, 10 parts of gellan gum, ethylenediamine tetra-acetic acid two
It 1 part of sodium, is mixed in batch mixer, using ultramicro grinding to 400 mesh under room temperature.
Comparative example 6
Take 10 parts of xanthan gum, 70 parts of carboxymethyl cellulose, 5 parts of propylene glycol alginate, 14 parts of gellan gum, ethylenediamine tetrem
It 1 part of acid disodium, is mixed in batch mixer, using ultramicro grinding to 400 mesh under room temperature.
Comparative example 7
Take 12 parts of xanthan gum, 60 parts of carboxymethyl cellulose, 5 parts of propylene glycol alginate, 20 parts of gellan gum, ethylenediamine tetrem
It 1 part of acid disodium, is mixed in batch mixer, using ultramicro grinding to 400 mesh under room temperature.
Comparative example 8
Take 20 parts of xanthan gum, 55 parts of carboxymethyl cellulose, 15 parts of propylene glycol alginate, 9 parts of gellan gum, ethylenediamine tetrem
It 1 part of acid disodium, is mixed in batch mixer,
Mango juice beverage is made, the above embodiments 1, comparative example 1~8 are applied on mango juice drinking production respectively,
The mango juice beverage indices of production are as follows:
The manufacture craft of mango juice beverage is as follows:
1, the allotment of beverage: by 16 ° of Brix mango juice (India A Fangsuo) 500g and white granulated sugar 500g, citric acid 9g,
After sodium citrate 1g, water 3482.5g mixing, agitated mixing.
2, change glue:: it is separately added into embodiment 1, after the stabilizer of comparative example 1~8 mixes in batch mixer, is used under room temperature
It pulverizes or air-flow crushing, the smashed mixed stabilizer 7.5g that then learns from else's experience takes in 60 DEG C of water for being dissolved in 1L, stable composition
Agent sufficiently absorbs water dissolution.
3, add glue: dissolved colloidal solution and deployed beverage blends stir evenly.
4, homogeneous: the mango juice beverage that colloid is added is preheated to 50 DEG C, homogeneous 2 times under 20MPa.By the mango of homogeneous
Pulp and colloidal dispersion are more uniform in juice beverage, can increase the stability and viscosity of product.
5, it sterilizing: homogeneous good fruit juice is subjected to pasteurize in sterilization machine, temperature is set as 92 DEG C and sterilizes, when
Between be 5min.
6, cooling: after sterilization, it is carried out being cooled to 15 DEG C rapidly, in case long-time heating causes pulp cohesion heavy
It forms sediment, while preventing the primary colors pool of mango juice beverage from destroying.
7, filling: mango juice beverage filling after cooling being entered in 500mL vial, Italy TURBISCAN is used for
Lab analysis of stability analyzer carries out stability and compares and color observation.
Table 1 joined the mango juice evaluation table of embodiment 1 and the stabilizer in comparative example 1~8
From in above comparative example description and attached drawing can be seen that when select 5 kinds of glue ratio not in the present invention
Within the scope of when, or change certain glue therein or formula quantity, the stabilizer compounded is applied to mango juice drink
Material, TSI stability coefficient are above embodiment 1, and stability tendency chart can be seen that its effect also inferior to embodiment 1；And
Compared to embodiment 1, the mouthfeel of comparative example, color have different degrees of reduction.
This illustrates that the composite stabilizer formula and weight proportion in the present invention are not arbitrary edible compared with optimization
The combination of the type and quantity of glue 5 kinds of glue either of the invention can be achieved the effect that of the invention with the combination of arbitrary proportion.
For example, only with three kinds of primary raw materials: i.e. 16 parts of xanthan gum, is tied cold by 68 parts of carboxymethyl cellulose in comparative example 1
16 parts of glue, propylene glycol alginate and disodium ethylene diamine tetraacetate are not added；The rear stability of its compounding also can not show a candle to embodiment 1
In stabilizer；It is applied in mango juice, specific manifestation is that color presentation is dark yellow, and fragrance is insufficient, coarse mouthfeel, and
There is a large amount of pulp to flocculate；Its stability index is 0.452, is higher by much compared with embodiment；
In comparative example 2, the gellan gum in embodiment 1 is replaced with to the carragheen of identical weight number, and keeps remaining original
Material and parts by weight are constant, the results showed that, it is excellent not as good as the stabilizer stability in embodiment 1 using the effect of carragheen compounding
It is different；It is applied in mango juice, specific manifestation is that dark yellow, fragrance deficiency, coarse mouthfeel is presented in color, and has a large amount of
Pulp flocculation；
In comparative example 3, xanthan gum is replaced with to the Arabic gum of identical weight number, and keeps remaining raw material and parts by weight
Number is constant, the results showed that, the stabilizer in embodiment 1 is also not so good as using the effect that Arabic gum compounds；It is applied to awns
In fruit juice, specific manifestation is that dark yellow, fragrance deficiency, coarse mouthfeel is presented in color, and has a large amount of pulp to flocculate；
In comparative example 4, disodium ethylene diamine tetraacetate is not added, remaining raw material and embodiment 1 are all the same, the results showed that,
The stability of product will also be inferior to embodiment 1 in comparative example 4；It is applied in mango juice, delicate mouthfeel, fragrance foot, but
It is to there is a small amount of pulp to flocculate, and stability index is higher by embodiment 1 very much；
In comparative example 5, the propylene glycol alginate in the present invention is replaced with sodium alginate, and keep remaining raw material and
Parts by weight are constant；The result shows that the stabilizer after adjustment material rate, is applied in mango juice, delicate mouthfeel, fragrance
Foot, color is in golden yellow, but has a small amount of pulp to flocculate；And stability index is higher by embodiment 1；
In comparative example 6~8, change the parts by weight of each raw material, the results showed that, the stabilizer after material rate is adjusted,
Its effect also can not show a candle to embodiment 1；It is applied in mango juice, has a small amount of pulp flocculation, stability index is also higher.
Above analytic explanation after the edible glue that certain raw material in the present invention is replaced with to other types, will lead to it
The phenomenon not satisfactory applied to mango juice rear stability；
Even with the raw material of same recipe of the present invention, after adjusting its ratio, it is also resulted in applied to steady after mango juice
Qualitative not satisfactory phenomenon；Such as lamination, such as the phenomenon that fruit juice tissue odds one；
Therefore, the stability of formulation stable agent is optimal in embodiment 1.
Embodiment 2
Each raw material is taken by following parts by weight:
Xanthan gum 14, carboxymethyl cellulose 60, propylene glycol alginate 13, gellan gum 12, disodium ethylene diamine tetraacetate 1,
It mixes in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature, is used after crossing 400 meshes.
Compound stabilizer in embodiment 2 is applied in mango juice drinking production, the mango juice beverage mouthfeel matched
Exquisiteness, golden yellow color is full, there is the distinctive fragrance of mango juice beverage, free from extraneous odour, state stable homogeneous after placing 30 days, no pulp
Precipitating.
Embodiment 3
Each raw material is taken by following parts by weight:
Take 12 parts of xanthan gum, 65 parts of carboxymethyl cellulose, 8 parts of propylene glycol alginate, 14 parts of gellan gum, ethylenediamine tetrem
It 1 part of acid disodium, mixes in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature, is used after crossing 400 meshes.
Compound stabilizer in embodiment 3 is applied in mango juice drinking production, the mango juice beverage mouthfeel matched
Exquisiteness, golden yellow color is full, there is the distinctive fragrance of mango juice beverage, free from extraneous odour, state stable homogeneous, without pulp after placing 30 days
Precipitating.
Embodiment 4
Each raw material is taken by following parts by weight:
Take 13 parts of xanthan gum, 62 parts of carboxymethyl cellulose, 10 parts of propylene glycol alginate, 12 parts of gellan gum, ethylenediamine tetraacetic
It 1 part of acetic acid disodium, mixes in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature, is used after crossing 400 meshes.
Compound stabilizer in embodiment 4 is applied in mango juice drinking production, the mango juice beverage mouthfeel matched
Exquisiteness, golden yellow color is full, there is the distinctive fragrance of mango juice beverage, free from extraneous odour, state stable homogeneous, without pulp after placing 30 days
Precipitating.
Embodiment 5
Each raw material is taken by following parts by weight:
Take 12 parts of xanthan gum, 66 parts of carboxymethyl cellulose, 9 parts of propylene glycol alginate, 12 parts of gellan gum, ethylenediamine tetrem
It 1 part of acid disodium, mixes in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature, is used after crossing 400 meshes.
Compound stabilizer in embodiment 5 is applied in mango juice drinking production, the mango juice beverage mouthfeel matched
Exquisiteness, golden yellow color is full, there is the distinctive fragrance of mango juice beverage, free from extraneous odour, state stable homogeneous, without pulp after placing 30 days
Precipitating.
Embodiment 6
Each raw material is taken by following parts by weight:
Take 14 parts of xanthan gum, 61 parts of carboxymethyl cellulose, 10 parts of propylene glycol alginate, 12 parts of gellan gum, ethylenediamine tetraacetic
It 1 part of acetic acid disodium, mixes in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature, is used after crossing 400 meshes.
Compound stabilizer in embodiment 6 is applied in mango juice drinking production, the mango juice beverage mouthfeel matched
Exquisiteness, golden yellow color is full, there is the distinctive fragrance of mango juice beverage, free from extraneous odour, state stable homogeneous, without pulp after placing 30 days
Precipitating.
Embodiment 7
Take 12 parts of xanthan gum, 60 parts of carboxymethyl cellulose, 15 parts of propylene glycol alginate, 10 parts of gellan gum, ethylenediamine tetraacetic
It 1 part of acetic acid disodium, 0.2 part of Dendrobium officinale polysaccharide, is mixed in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature,
It is used after crossing 400 meshes.
Compound stabilizer in embodiment 7 is applied in mango juice drinking production, the mango juice beverage mouthfeel matched
Exquisiteness, golden yellow color is full, there is the distinctive fragrance of mango juice beverage, free from extraneous odour, state stable homogeneous, without pulp after placing 30 days
Precipitating.
Embodiment 8
Take 12 parts of xanthan gum, 60 parts of carboxymethyl cellulose, 15 parts of propylene glycol alginate, 10 parts of gellan gum, ethylenediamine tetraacetic
It 1 part of acetic acid disodium, 0.1 part of Dendrobium officinale polysaccharide, is mixed in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature,
It is used after crossing 400 meshes.
Compound stabilizer in embodiment 8 is applied in mango juice drinking production, the mango juice beverage mouthfeel matched
Exquisiteness, golden yellow color is full, there is the distinctive fragrance of mango juice beverage, free from extraneous odour, state stable homogeneous, without pulp after placing 30 days
Precipitating.
Embodiment 9
Take 12 parts of xanthan gum, 60 parts of carboxymethyl cellulose, 15 parts of propylene glycol alginate, 10 parts of gellan gum, ethylenediamine tetraacetic
It 1 part of acetic acid disodium, 0.2 part of Dendrobium officinale polysaccharide, is mixed in batch mixer, after using ultramicro grinding or air-flow crushing under room temperature,
It is used after crossing 400 meshes.Application method is shown in embodiment 1, and the method by the stabilizer of each embodiment referring to embodiment 1 is added to awns
In fruit juice, and observe phenomenon.
Compound stabilizer in embodiment 9 is applied in mango juice drinking production, the mango juice beverage mouthfeel matched
Exquisiteness, golden yellow color is full, there is the distinctive fragrance of mango juice beverage, free from extraneous odour, state stable homogeneous, without pulp after placing 30 days
Precipitating.
Table 2 joined the mango juice evaluation table of the stabilizer in Examples 1 to 9
| Taste flavor | Color | Structural state | TSI stability index | Degeee of stratification % | |
| Embodiment 1 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.071 | 0 |
| Embodiment 2 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.075 | 0 |
| Embodiment 3 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.073 | 0 |
| Embodiment 4 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.077 | 0 |
| Embodiment 5 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.072 | 0 |
| Embodiment 6 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.074 | 0 |
| Embodiment 7 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.059 | 0 |
| Embodiment 8 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.063 | 0 |
| Embodiment 9 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.061 | 0 |
From in above table description and data can be seen that the stabilizer in the present invention in Examples 1 to 9, TSI is steady
Overall qualitative index is lower, this illustrates that the stability of stabilizer is preferable, also, the mouthfeel of product is fine and smooth, and fragrance foot, color is in gold
Yellow, structural state stable homogeneous.
When the present inventor after stabilizer is added in mango juice in the above embodiments 1~9, will store different
Between, whether the stability for observing them finds to change, and specific phenomenon is as follows:
Table 3 is that joined the performance change after the mango juice of the stabilizer of Examples 1 to 9 stores 7d in 25 DEG C
Table 3 joined the mango juice evaluation table of the stabilizer in Examples 1 to 9
Wherein, the calculation formula of degeee of stratification: supernatant height/fruit juice liquid surface total height × 100%；
Table 4 is that joined the performance change after the mango juice of the stabilizer of Examples 1 to 9 stores 7d in 32 DEG C
Table 4 joined the mango juice evaluation table of the stabilizer in Examples 1 to 9
| Taste flavor | Color | Structural state | TSI stability index | Degeee of stratification % | |
| Embodiment 1 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.075 | 0 |
| Embodiment 2 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.077 | 0 |
| Embodiment 3 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.079 | 0 |
| Embodiment 4 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.078 | 0 |
| Embodiment 5 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.076 | 0 |
| Embodiment 6 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.077 | 0 |
| Embodiment 7 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.058 | 0 |
| Embodiment 8 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.061 | 0 |
| Embodiment 9 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.061 | 0 |
Table 5 is that joined the performance change after the mango juice of the stabilizer of Examples 1 to 9 stores 7d in 2 DEG C
Table 5 joined the mango juice evaluation table of the stabilizer in Examples 1 to 9
| Taste flavor | Color | Structural state | TSI stability index | Degeee of stratification % | |
| Embodiment 1 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.073 | 0 |
| Embodiment 2 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.077 | 0 |
| Embodiment 3 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.076 | 0 |
| Embodiment 4 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.075 | 0 |
| Embodiment 5 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.077 | 0 |
| Embodiment 6 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.078 | 0 |
| Embodiment 7 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.059 | 0 |
| Embodiment 8 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.062 | 0 |
| Embodiment 9 | Exquisiteness, fragrance foot | It is golden yellow | Stable homogeneous | 0.059 | 0 |
Table 6 is that joined the performance change after the mango juice of the stabilizer of Examples 1 to 9 stores 180d in 35 DEG C
Table 6 joined the mango juice evaluation table of the stabilizer in Examples 1 to 9
From the point of view of the data and description in above table, the mango juice of the stabilizer in Examples 1 to 9 joined,
Taste flavor is and unchanged after storage 7 days, and color does not also change, structural state stable homogeneous, no lamination；TSI
Stability index is almost unchanged.Even after 35 DEG C of storage 180d of higher temperature, the indices of mango juice also change
Less, state when original production is remained essentially in.This illustrates that stabilizer of the invention works well later for mango juice,
The mouthfeel of mango juice, appearance luster can be made to keep producing initial state, and structural state stable homogeneous, no lamination.
In the stabilizer of embodiment 7~9, after joined dendrobium polysaccharide, compared to it in Examples 1 to 6, TSI stability
More preferably compared with Examples 1 to 6, and product also has no lamination to index, illustrates the addition of dendrobium polysaccharide, for further increasing
The stability of strong product, there is certain facilitation effect.
Claims (9)
1. a kind of compound stabilizer for mango juice beverage, the raw material including parts by weight:
Xanthan gum 11~14, carboxymethyl cellulose 59~66, propylene glycol alginate 6~18, gellan gum 6~14, ethylenediamine tetraacetic
Acetic acid disodium 1~2.
2. a kind of compound stabilizer for mango juice beverage as described in claim 1, the raw material including parts by weight:
Xanthan gum 12, carboxymethyl cellulose 60, propylene glycol alginate 17, gellan gum 10, disodium ethylene diamine tetraacetate 1.
3. a kind of compound stabilizer for mango juice beverage as described in claim 1, the raw material including parts by weight:
Xanthan gum 11, carboxymethyl cellulose 60, propylene glycol alginate 16, gellan gum 12, disodium ethylene diamine tetraacetate 1.
4. a kind of compound stabilizer for mango juice beverage as described in claim 1, the raw material including parts by weight:
Xanthan gum 12, carboxymethyl cellulose 64, propylene glycol alginate 13, gellan gum 10, disodium ethylene diamine tetraacetate 1.
5. a kind of compound stabilizer for mango juice beverage as described in claim 1, the raw material including parts by weight:
Xanthan gum 11~14, carboxymethyl cellulose 59~66, propylene glycol alginate 6~18, gellan gum 6~14, ethylenediamine tetraacetic
Acetic acid disodium 1~2, Dendrobium officinale polysaccharide 0.1~0.3.
6. the preparation method of compound stabilizer as described in claim 1 includes the steps that following:
11~14 parts of xanthan gum are taken by following parts by weight, 59~66 parts of carboxymethyl cellulose, propylene glycol alginate 6~18
Part, it 6~14 parts of gellan gum, 1~2 part of disodium ethylene diamine tetraacetate, is mixed in batch mixer, using ultramicro grinding or gas under room temperature
After stream crushes, used after sieving.
7. the preparation method of compound stabilizer as described in claim 1, which is characterized in that above-mentioned ultramicro grinding or air-flow powder
It is the mix in batch mixer after ultramicro grinding or air-flow crushing during quick short steps are rapid, crosses 200 ~ 600 mesh；Preferably, 400 are crossed
Mesh.
8. the preparation method of compound stabilizer as claimed in claim 5 includes the steps that following:
11~14 parts of xanthan gum are taken by following parts by weight, 59~66 parts of carboxymethyl cellulose, propylene glycol alginate 6~18
Part, 6~14 parts of gellan gum, 1~2 part of disodium ethylene diamine tetraacetate, 0.1~0.3 part of Dendrobium officinale polysaccharide mix in batch mixer
It is even, after using ultramicro grinding or air-flow crushing under room temperature, used after crossing 200 ~ 600 meshes.
9. application of the compound stabilizer as described in claim 1 in mango juice, which is characterized in that stabilizer accounts for mango fruit
The 0.1~0.2% of juice beverage weight, it is preferred that stabilizer accounts for the 0.15% of mango juice beverage weight.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720977A (en) * | 2021-09-01 | 2023-03-03 | 海南欧椰生态农业股份有限公司 | Stabilizer and application method thereof in coconut milk |
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| CN101836755A (en) * | 2010-06-09 | 2010-09-22 | 齐齐哈尔大学 | Corn beverage stabilizer and quick-frozen waxy corn beverage prepared from same |
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| CN103829303A (en) * | 2012-11-22 | 2014-06-04 | 刘泽霖 | Sweet corn thick slurry and preparation process thereof |
| CN108902576A (en) * | 2018-07-26 | 2018-11-30 | 焦作市米奇食品饮料有限公司 | A kind of preparation of composite mango juice beverage and its production technology |
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| CN101836755A (en) * | 2010-06-09 | 2010-09-22 | 齐齐哈尔大学 | Corn beverage stabilizer and quick-frozen waxy corn beverage prepared from same |
| US20120058239A1 (en) * | 2010-07-08 | 2012-03-08 | Tropicana Products, Inc. | Stabilizer System for a Ready-to-Drink Whole Grain Beverage |
| CN103829303A (en) * | 2012-11-22 | 2014-06-04 | 刘泽霖 | Sweet corn thick slurry and preparation process thereof |
| CN108902576A (en) * | 2018-07-26 | 2018-11-30 | 焦作市米奇食品饮料有限公司 | A kind of preparation of composite mango juice beverage and its production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720977A (en) * | 2021-09-01 | 2023-03-03 | 海南欧椰生态农业股份有限公司 | Stabilizer and application method thereof in coconut milk |
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| CN109527300B (en) | 2022-06-21 |
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