CN110122727B

CN110122727B - Application of beverage stabilizer in fruit and vegetable juice and beverage preparation and preparation thereof

Info

Publication number: CN110122727B
Application number: CN201910452505.4A
Authority: CN
Inventors: 张禹; 张国沛; 张少华; 刘学珍; 靳晓伟
Original assignee: Hebei Xinhe Biochemical Co ltd
Current assignee: Hebei Xinhe Biochemical Co ltd
Priority date: 2019-05-28
Filing date: 2019-05-28
Publication date: 2022-07-01
Anticipated expiration: 2039-05-28
Also published as: CN110122727A

Abstract

The invention relates to preparation of beverage additives, in particular to application of a beverage stabilizer in preparation of fruit and vegetable juices and beverages thereof and preparation of the beverage stabilizer. The stabilizer consists of sanzan gum and acid-resistant sodium carboxymethylcellulose, and can be applied to preparation of fruit and vegetable juices and beverages thereof. The invention solves the problem that the existing beverage stabilizer needs a compounding technology to solve the self defect of a single colloid, and has the advantages of less adding amount, good beverage stability, mellow and refreshing mouthfeel and the like when being applied to the preparation of fruit and vegetable juices and beverages thereof.

Description

Application of beverage stabilizer in fruit and vegetable juice and beverage preparation and preparation thereof

Technical Field

The invention relates to preparation of beverage additives, in particular to application of a beverage stabilizer in preparation of fruit and vegetable juices and beverages thereof and preparation of the beverage stabilizer.

Background

With the continuous improvement of the pursuit of people on the quality of life, the demand on health is stronger and stronger, and the health efficacy is more emphasized. The fruits and vegetables are rich in various nutritional ingredients, and contain essential ingredients of human body such as vitamins, saccharides, dietary fibers, inorganic salt and water. However, fruits and vegetables are perishable food, are highly seasonal and are not easy to store. The fruit and vegetable juice beverage well retains the components of mineral substances, dietary fibers, active substances and the like in fresh fruits and vegetables, has higher nutritional value and health care effect, is popular with people because of rich nutrition and fresh taste similar to those of the fresh fruits and vegetables, and has become the trend of beverage consumption in developed countries. However, pectin, soluble starch, protein, micro-particles, polyphenols and the like in fruits and vegetables are easy to delaminate and precipitate, and although the requirements of fruits and vegetables juice and beverages thereof (GB/T31121-. The mango juice (NY/T707-2003) and the carrot juice (NY/T874-2004) require the tissue state, turbidity and uniformity of the beverage, and allow a small amount of pulp to precipitate after standing. The above standards all indicate that the beverage should retain its original taste and flavor.

At present, the fruit and vegetable juice beverage is easy to stratify and precipitate due to the fruit pulp, dietary fiber, protein and the like, so that the fruit and vegetable juice beverage is stabilized and suspended by a thickening agent. Common thickeners include xanthan gum, high acyl gellan gum, sodium carboxymethylcellulose, pectin, and the like. The tertiary structure of xanthan gum is a helical complex formed by weak non-covalent bonding between double helical rod structures. The xanthan gum is mainly suspended by viscosity, the addition amount is large, and the xanthan gum is an anionic polysaccharide and is easy to react with protein to form micelles. Sodium carboxymethyl cellulose is an anionic linear high molecular substance and has unique thickening property and suspension property. The sodium carboxymethylcellulose used alone does not have a suspension effect, so a colloid with a suspension function must be added into the system. The high acyl gellan gum has strong suspension capacity and small addition amount, but is easy to degrade when the pH is lower than 3.5 and the price is as high as 20-50 ten thousand yuan/ton, thereby limiting the general application of the high acyl gellan gum in the beverage industry. Pectin is a polysaccharide naturally existing in the gel layer of the adjacent cell walls in plant cells, is a linear polysaccharide polymer essentially, has the function of protecting protein, an HM pectin solution can be gelled only in the presence of enough sugar and acid, the sugar content is required to be more than 55%, the pH value is required to be about 3.3, the addition amount of the pectin is large, and the addition amount is about 0.2-0.4%. At present, the stabilizer applied in the beverage industry generally adopts a compounding technology to overcome the inherent defects of a single colloid.

With the advance of the cleaning label, the product of the cleaning label shows a health sign, which becomes a trend of consumers when purchasing the product, and the consumers are concerned about the food ingredient list more and more. Clean labels (clean labels) originated in the european union, which is the appearance of as little E-code as possible in product labels, maintaining the natural attributes of the food in the label ingredient column. To facilitate consumer identification of additives, the european union uses the E-NUMBER numbering (E-coding) system to permit the licensing of hundreds of additives for use. A food additive only has one code (such as xanthan gum E415 and gellan gum E418), the general rules of prepackaged food labeling (GB 7718-. The food label should be real, accurate, popular and easy to understand, and should not mislead consumers. In addition, the food additive is reduced in amount and type as much as possible on the basis of the principle that the production process is not necessary. The use of as few food additives as possible on product ingredient labels is a common need for both consumers and producers.

The applicant has not retrieved any literature reports relevant to the technical content of the present application.

Disclosure of Invention

The invention aims to provide a beverage stabilizer which can be used for preparing fruit and vegetable juices and beverages thereof.

The invention also aims to provide the application of the beverage stabilizer in the preparation of fruit and vegetable juices and beverages thereof.

The invention also aims to provide fruit and vegetable juice containing the beverage stabilizer and a preparation method of the beverage.

The overall technical concept of the invention is as follows:

2-15 of sanzan glue; 85-98 parts of acid-resistant sodium carboxymethyl cellulose;

the beverage is fruit and vegetable juice and beverage thereof.

The beverage stabilizer is applied to the preparation of fruit and vegetable juices and beverages thereof.

The preparation method of fruit and vegetable juice containing beverage stabilizer and its beverage includes the following steps:

A. dissolving the stabilizer: after being dry-mixed, the stabilizer and the auxiliary materials are slowly placed in warm water to be fully dissolved;

B. mixing: cooling the stabilizer solution prepared in the step A, and then adding the fruit and vegetable juice diluent or the fruit and vegetable pulp diluent;

C. fixing volume and adjusting pH: adding water to constant volume, and adjusting pH to 3.8-4.2;

D. homogenizing: c, homogenizing the material prepared in the step C under the conditions that the pressure is 20MPa and the temperature is 55-65 ℃;

E. and (5) sterilizing and filling.

Trizan gum in the raw material composition of the beverage stabilizer is microbial polysaccharide consisting of glucose, mannose, rhamnose and glucuronic acid, can form weak gel with a three-dimensional net structure in a solution, and has the characteristics of gelling property, emulsifying property, thickening property, acid resistance, high temperature resistance and the like. When the beverage is used for preparing beverages, the addition amount is small, the suspension capacity is strong, and the acid-viscosity ratio is more than 1.5%. The fruit and vegetable juice and the beverage prepared by the fruit and vegetable juice have no layering, no water separation and no sediment, and ensure the stability of the beverage in the shelf life, and the sanzang gum and the sodium carboxymethyl cellulose are compounded and used to play a good role in stabilizing suspension in the fruit and vegetable juice beverage, and endow the beverage with delicate and refreshing taste. The sanzang glue has the characteristics of thermal stability and pseudoplasticity, and is beneficial to pumping and filling. Not only meets the requirement of cleaning the label, but also well ensures the stability of the beverage, and simultaneously reduces the labor intensity of workers.

The sodium carboxymethyl cellulose (acid-resistant type) in the raw material composition of the beverage stabilizer is one of sodium carboxymethyl cellulose, has strong acid resistance and is stable in a pH range of 2-10. Sodium carboxymethyl cellulose is an anionic linear high molecular substance and has unique thickening property and suspension property. The sodium carboxymethyl cellulose reacts with the surface charge of the protein to prevent the protein from polymerizing into large particles and avoid precipitation. The single use of sodium carboxymethyl cellulose does not have a suspension effect, so the system must be added with colloid with a suspension function. The sodium carboxymethylcellulose can be used in various foods as required and has wide application range as specified in the food additive use health standard (GB 2760-2014).

The specific technical concept of the invention is as follows:

the preferable technical proposal is that the stabilizer is not lower than 0.12 percent of the mass of the fruit and vegetable juice and the beverage when the stabilizer is used for preparing the fruit and vegetable juice and the beverage. More preferably, the stabilizer accounts for 0.12 to 0.8 percent of the mass of the fruit and vegetable juice and the beverage when the fruit and vegetable juice and the beverage are prepared.

The applicant adopts the following method to carry out relevant detection on the performance indexes of the grain beverage and the protein beverage applying the beverage stabilizer of the invention:

1. the sensory evaluation method comprises the following steps: refer to Green food vegetable protein beverage (NY/T433-2014).

The color, character and stability evaluation adopts the following method: storing the obtained beverage in room temperature environment for 3 months, 6 months and 12 months, taking 50ml of uniformly mixed sample, placing the sample in a 100ml clean beaker, and observing the color, the property and the stability by naked eyes at a natural bright place under the room temperature condition. The method comprises the following steps: the color is bright and consistent, no color change phenomenon exists, the product is uniform liquid, no precipitation and no layering occur within 12 hours after shaking up, and a uniform system is maintained.

2. Taste and smell: smell it and taste it.

3. And (3) detecting the content of soluble solids: the detection was carried out according to the method prescribed in refractometer method (GB 12143.1-89) for measuring soluble solids in soft drinks.

The invention has the substantive characteristics and the obvious technical progress that:

1. the beverage stabilizer disclosed by the invention is composed of sanzan gum and acid-resistant sodium carboxymethyl cellulose, is simple in composition preparation, is small in addition amount when being used for preparing fruit and vegetable juices and beverages thereof, and can remarkably reduce the production cost of the beverage on the premise of ensuring the nutritional ingredients and the taste of the beverage.

2. The applicant tests prove that the fruit and vegetable juice and the beverage prepared by the beverage stabilizer can improve the mouthfeel of the product, so that the mouthfeel is fine and smooth, and the flavor is kept good.

3. The stability test of the applicant on the prepared beverage stabilizer proves that the prepared beverage stabilizer has no precipitation and delamination phenomena in the shelf life of the product, the product has bright and uniform color and uniform and stable system.

4. The applicant tests prove that the beverage stabilizer can be suitable for preparing various fruit and vegetable juices and beverages comprising apples, pears, mangoes, hawthorns, medlar, sea-buckthorns, kiwifruits, carrots, broccoli, gingers and other raw materials.

Detailed Description

The present invention is described in detail with reference to the following examples, but the present invention is not limited thereto, and the scope of the present invention is defined by the claims, and any equivalent technical means made by the description may be substituted without departing from the scope of the present invention.

Example 1

The beverage stabilizer in the embodiment comprises the following raw materials in parts by mass:

sanzang glue 2; acid-resistant sodium carboxymethyl cellulose 98;

when the stabilizer is used for preparing fruit and vegetable juice and beverage, the stabilizer accounts for 0.12% of the mass of the fruit and vegetable juice and beverage.

The fruit and vegetable juice and the beverage containing the stabilizer consist of the following raw materials in percentage by mass:

10% of thick apple pulp; 5% of tomato concentrated juice; 0.12 percent of stabilizing agent; 5.0% of white granulated sugar; 0.04% of sodium citrate; 0.03 percent of preservative; the balance being water.

A. dissolving the stabilizer: after the stabilizer and the auxiliary materials are dry-mixed, slowly placing the mixture into warm water to fully dissolve the stabilizer and the auxiliary materials;

E. and (3) sterilization and filling: filling the homogenized material into bottles at 90 ℃, sealing, and sterilizing at 85-95 ℃ for 20 minutes after filling. Cooled and shaken up.

Example 2

This example differs from example 1 in that:

sanzang glue 15; acid-resistant sodium carboxymethyl cellulose 85;

when the stabilizer is used for preparing fruit and vegetable juice and beverage, the stabilizer accounts for 0.8% of the mass of the fruit and vegetable juice and beverage.

15% of mango thick pulp; color fixative: 0.02 percent; 0.2% of a stabilizer; 5% of white granulated sugar; 0.04% of sodium citrate; 0.03% of preservative; the balance being water.

The preparation method of the fruit and vegetable juice containing the beverage stabilizer and the beverage thereof is the same as that of example 1.

Example 3

The present example differs from example 1 in that:

sanzan glue 8; acid-resistant sodium carboxymethyl cellulose 92;

when the stabilizer is used for preparing fruit and vegetable juice and beverage, the stabilizer accounts for 0.4% of the mass of the fruit and vegetable juice and beverage.

15% of carrot juice; 3% of ginger concentrated juice; 0.4% of a stabilizer; 5.0 percent of white granulated sugar; 0.03 percent of preservative; the balance being water.

Example 4

This example differs from example 1 in that:

sanzang glue 4; acid-resistant sodium carboxymethyl cellulose 96;

when the stabilizer is used for preparing fruit and vegetable juice and beverage, the stabilizer accounts for 0.2% of the mass of the fruit and vegetable juice and beverage.

15% of hawthorn juice; 5% of medlar juice; 0.2% of a stabilizer; 5.0% of white granulated sugar; 0.03% of preservative; the balance being water.

Example 5

This example differs from example 1 in that:

sanzang glue 12; acid-resistant sodium carboxymethyl cellulose 88;

when the stabilizer is used for preparing fruit and vegetable juice and beverage, the stabilizer accounts for 0.5% of the mass of the fruit and vegetable juice and beverage.

20% of kiwi fruit juice; 0.5 percent of stabilizing agent; 5.0% of white granulated sugar; 0.03% of preservative; the balance being water.

Example 6

This example differs from example 1 in that:

sanzang glue 9; acid-resistant sodium carboxymethyl cellulose 91;

when the stabilizer is used for preparing fruit and vegetable juice and beverage, the stabilizer accounts for 0.6% of the mass of the fruit and vegetable juice and beverage.

15% of sea buckthorn juice; 0.6 percent of stabilizer; 6.0% of white granulated sugar; 0.03% of preservative; the balance being water.

Example 7

This example differs from example 1 in that:

sanzang glue 3; acid-resistant sodium carboxymethyl cellulose 97;

when the stabilizer is used for preparing fruit and vegetable juice and beverage, the stabilizer accounts for 0.3% of the mass of the fruit and vegetable juice and beverage.

15% of pear juice; 3% of tomato concentrated juice; 0.3 percent of stabilizing agent; 5.0% of white granulated sugar; 0.03% of preservative; the balance being water.

Example 8

This example differs from example 1 in that:

sanzang glue 13; acid-resistant sodium carboxymethyl cellulose 87;

when the stabilizer is used for preparing fruit and vegetable juice and beverage, the stabilizer accounts for 0.15% of the mass of the fruit and vegetable juice and beverage.

10% of broccoli juice; 5% of tomato concentrated juice; 0.15 percent of stabilizing agent; 5.0 percent of white sand; 0.035% of preservative; the balance being water.

The applicant tested various indexes of the beverages prepared in the above examples and compared the same with those of examples 1-8 (the types and addition amounts of the raw materials of the comparison 1-8 are the same as those of examples 1-8, and the stabilizer is a conventional fruit and vegetable juice beverage compound stabilizer (xanthan gum and sodium carboxymethyl cellulose), and the addition amount is the same as that of the stabilizer in examples 1-8).

TABLE organoleptic evaluation results of fruit and vegetable juices and beverages of examples 1-8 and controls 1-8

Description of the drawings: the juice beverages of fruits and vegetables of controls 1 to 8 prepared with the conventional stabilizer had the flavor and taste of the raw materials, but had lighter flavor and slightly mushy appearance as compared with the juice beverages of fruits and vegetables prepared with the stabilizers of examples 1 to 8.

Table II shows the results of color, property and stability tests of the fruit and vegetable juices and their beverages in examples 1-8 and controls 1-8

Description of the drawings: the contrast 1 and the contrast 7 in the fruit and vegetable juice beverage prepared by the conventional stabilizer with the contrast 1-8 are stable within 3-6 months, the contrast 2, the contrast 3, the contrast 5 and the contrast 8 are stable within 3 months, the control 6 has a flowering phenomenon within 3 months, serious layering and bleeding phenomena occur within 12 months, and uneven color also occurs, while the fruit and vegetable juice beverage prepared by the stabilizer in the embodiment 1-8 has no precipitation, bleeding and layering phenomena after being stored for 12 months, is uniform liquid, has uniform and stable tissue state and uniform and consistent color.

Table three examples 1-8 and reference 1-8 determination results of soluble solid content of fruit and vegetable juice and beverage thereof

Description of the drawings: the fruit and vegetable juice beverages prepared by the stabilizing agents in the examples 1 to 8 have similar soluble solid content to the fruit and vegetable juice beverages prepared by the conventional stabilizing agents in the references 1 to 8, and meet the national standard requirements.

According to the detection results, the beverage stabilizer is used for preparing the fruit and vegetable juice and the beverage thereof, the prepared beverage is similar to the contrast in the index of soluble solid matters and meets the national standard requirements, and the sensory indexes such as color, properties, stability and the like meet the current national standard requirements and are superior to the contrast.

Claims

1. The beverage stabilizer is characterized by comprising the following raw materials in parts by mass:

the beverage is fruit and vegetable juice and beverage thereof.

2. The use of the beverage stabilizer according to claim 1 in the preparation of fruit and vegetable juices and beverages thereof, wherein the stabilizer comprises from 0.12% to 0.8% of the mass of the fruit and vegetable juices and beverages thereof when used in the fruit and vegetable juices and beverages.

3. The method for preparing fruit and vegetable juice and beverage containing the beverage stabilizer according to claim 1 is characterized by comprising the following steps:

B. mixing: cooling the solution prepared in the step A, and then adding a fruit and vegetable juice diluent or a fruit and vegetable pulp diluent;

E. and (5) sterilizing and filling.