CN114009650A

CN114009650A - Application of compound stabilizer in preparation of fruit particle-containing beverage

Info

Publication number: CN114009650A
Application number: CN202111264249.XA
Authority: CN
Inventors: 冯利芳; 金雅芳; 雷俊; 周亚琴; 钟建江
Original assignee: Jiangsu Donghui Biotechnology Co ltd; Shanghai Dongzhihui Biotechnology Co ltd; Taixing Dongsheng Bio Tech Co ltd
Current assignee: Jiangsu Donghui Biotechnology Co ltd; Shanghai Dongzhihui Biotechnology Co ltd; Taixing Dongsheng Bio Tech Co ltd
Priority date: 2021-10-28
Filing date: 2021-10-28
Publication date: 2022-02-08

Abstract

The invention discloses an application of a compound stabilizer in preparing a beverage containing fruit particles, wherein the compound stabilizer comprises CMC, a compound containing coco fiber fruit and CMC, and the weight ratio of the coco fiber fruit to the total CMC is 1:5-5: 1; the compound containing the cocoanut and the CMC is prepared by cleaning and crushing the cocoanut, mixing with part or all of the CMC required by the compound stabilizer, drying and crushing; the compound stabilizer is added into water by the mass fraction of at least 0.025 percent, and after high-speed shearing and/or high-pressure homogenization, a more uniform nano-scale network structure can be formed. The stabilizer for the fruit particle-containing beverage can form a stable network structure through the preparation process and the specific proportion of the coconut fiber fruit and the CMC, has good water holding capacity, can effectively suspend fruit particles, and has good long-term stabilizing effect.

Description

Application of compound stabilizer in preparation of fruit particle-containing beverage

Technical Field

The invention belongs to the technical field of food engineering, and relates to an application of a compound stabilizer in preparation of a beverage containing fruit particles.

Background

A fruit granule suspension beverage is prepared by adding mandarin orange cyst or cyst of other fruits or fruit granule suspension beverage, such as one or more of coconut granule, orange granule, grapefruit granule, mango granule, aloe granule, sago, etc., into beverage, and blending with sugar and acid solution. The suspension beverage is very popular with consumers due to intuition, reality, rich taste and high nutritive value, and has great market potential.

The current commercial product contains the beverage of fruit particles, the content of the fruit particles is low, the fruit particles are easy to layer or precipitate, and the effect of uniform suspension of the fruit particles is difficult to achieve. Thus, conventional fruit particle suspension beverage stabilizers have failed to meet the stability requirements of suspending high content fruit particle beverages in order to provide products with greater nutritional value and sensory experience to the consumer. On the basis of ensuring the content of fruit grains and pulp, a new stabilizer is urgently needed to be developed to ensure that the low-content or high-content fruit grain beverage is stably stored in a quality guarantee period.

At present, the commonly used stabilizers for fruit granule beverages include sodium carboxymethylcellulose, xanthan gum, gellan gum, carrageenan, agar and the like. The sodium carboxymethylcellulose has low price and good stability, but has high viscosity and is easy to generate pasty mouthfeel, and the xanthan gum has high viscosity even at low concentration although the xanthan gum can provide good flavor and mouthfeel to the beverage. Gellan gum has good stability but high cost. Pectin tastes fresh and cool, has good stability, but has higher cost. The problem of stability of the fruit particle beverage is urgently needed on the basis of ensuring the mouthfeel and low cost.

Coconut fiber is a cellulose gel substance prepared by fermenting coconut water or coconut milk and the like serving as main raw materials with acetobacter gluconicum, and is widely applied as a food ingredient. The molecular structure of the nata de coco is completely the same as that of the plant cellulose, but the nata de coco consists of nano-scale fiber filaments with the diameter of 10-100 nm, and the nano-scale fiber filaments are combined into a fiber bundle to form a superfine three-dimensional network structure. The nanofiber network structure has high water holding capacity and stability, and provides potential for fruit particles and insoluble substances in suspended beverages. Coconuts are also known as bacterial cellulose, fermented cellulose, biological cellulose, and the like.

Under the state of homogenate or solution, the cocoanut fiber is easy to flocculate and agglomerate due to a plurality of hydrogen bonds between fibers, cannot provide a uniform network structure and has poor integral suspension property. The uneven network structure affects the suspension effect of the fruit particles and insoluble substances. In the process of drying the dry-powder cocoanut, fine fibers of the cocoanut are gathered together along with water evaporation to form hydrogen bonds, the cocoanut is difficult to open during redissolution, the redissolution is extremely poor, the nano-network structure of the cocoanut cannot be released, and most functions are lost.

In order to exert the suspending effect of nata de coco, CN101203615B discloses a method for producing a formulation containing bacterial cellulose and having a viscosity property of more than 300cps, i.e. bacterial cellulose and polymeric thickener are mixed and then co-precipitated by a non-aqueous liquid such as isopropanol to recover the coated bacterial cellulose product. The use of non-aqueous liquids increases production costs. CN103783627B discloses a biological cellulose dry powder stabilizer and a preparation method thereof, wherein the biological cellulose dry powder stabilizer is prepared by cleaning and crushing biological cellulose hydrogel, then carrying out vacuum freeze drying and carrying out superfine grinding to obtain the biological cellulose dry powder stabilizer with the average diameter of 10-20 microns. However, the vacuum freeze-drying has high cost, which limits the application in practical production.

Disclosure of Invention

In order to solve the defects in the prior art, the invention aims to provide an application of a compound stabilizer in preparation of a beverage containing fruit particles. According to the invention, the coconut and the carboxymethyl cellulose CMC are specifically compounded, so that the aggregation of the coconut fibers is reduced, the obtained compounded stabilizer can form a uniform and stable network structure, one or more fruit grains in the fruit grain-containing beverage can be effectively suspended, and the stability effect is good. The preparation process of the stabilizer aims to disperse the coconut coir fruit fiber by adding CMC and protect the nano network structure of the coconut coir fruit in the drying process.

The specific technical scheme of the invention is as follows:

the invention provides a compound stabilizer for a suspended fruit particle beverage, which comprises CMC, a compound containing cocoanut fiber fruit and CMC, wherein the weight ratio of the cocoanut fiber fruit to the total CMC is 1:5-5: 1; preferably, it is 1:3-4: 1.

The CMC which is an independent component in the compound stabilizer can be different from or the same as the CMC in the compound;

the technical scheme of the invention can also be realized if the single component CMC in the compound stabilizer is prepared into a compound together with the coco nata;

the compound containing the cocoanut and the CMC is prepared by cleaning and crushing the cocoanut, mixing with part or all of the CMC required by the compound stabilizer, drying and crushing; the CMC in the composite comprises one or more of FM9, FL30, FH9, FL100, or 150 PA; preferably, FH9, FL100 or 150 PA;

the CMC added separately except the CMC in the compound is one or more of FH9, FM9, FL30, FL100 or 150 PA; preferably, it is FL100 or 150 PA.

The compound stabilizer is added into water according to the mass fraction of at least 0.025 percent, and a more uniform nano-scale network structure can be formed after high-speed shearing and/or high-pressure homogenization, and the preferable addition amount of the compound stabilizer is more than or equal to 0.05 percent by weight.

Further, the compound stabilizer is added into water according to the mass fraction of 0.025%, and pulp particles with the suspension size not larger than 15mm or the weight of each pulp particle not larger than 0.5g can be obtained after high-speed shearing and/or high-pressure homogenization, and the preferable addition amount of the compound stabilizer is not less than 0.05% wt.

Further, the higher the water holding capacity requirement of the compound containing the coco nata and the CMC, the better, generally not less than 30 g/g; preferably, it is not less than 100 g/g.

Furthermore, in the compound containing the coco nata and the CMC, the addition amount of the CMC is not less than 20 percent of the mass of the coco nata, and is preferably 25 to 200 percent of the mass of the coco nata. From the viewpoint of energy consumption, the more the CMC is added, the higher the energy consumption for drying, so that it is preferable to prepare a composite containing coconut fruit and CMC with a part of CMC and then mix the composite with the rest of the required CMC.

Further, the cocoanut is fermented by gluconacetobacter xylinus;

the Gluconacetobacter xylinus is preferably a strain (Gluconacetobacter xylinus) preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of CGMCC No.21569, the preservation date is 2020, 12 and 29 months, and the preservation unit address is Beijing China.

The invention also provides application of the compound stabilizer in preparation of suspended fruit particle beverages.

The invention also provides a preparation method of the compound stabilizer for the fruit particle beverage, which comprises the following steps:

1) preparing coconut fiber fruits; the cocoanut is a cellulose gel substance prepared by fermenting coconut water or coconut juice (milk) and the like serving as main raw materials by using acetobacter gluconicum; the fermentation temperature is 25-35 deg.C (preferably 30 deg.C), and the fermentation time is 5-14 days (preferably 5-7 days);

2) washing the coco nata by acid or alkali solution and water and crushing; preferably, washing with an alkaline solution;

the acid includes acetic acid, dilute hydrochloric acid, etc.; the alkali solution includes sodium hydroxide, potassium hydroxide, calcium hydroxide, etc.;

the concentration of the dilute hydrochloric acid is 0.1-10 wt%; the concentration of the acetic acid is 0.1 wt% -20 wt%;

the concentration of the alkali solution is 0.1 wt% -10 wt%;

the acid is preferably acetic acid with a concentration of 0.5-10% wt; the alkali solution is preferably a sodium hydroxide solution with a concentration of 2% wt to 5% wt.

3) Mixing the crushed coco nata and CMC;

4) kneading the uniformly mixed feed liquid through high-pressure homogenization or a colloid mill;

5) drying and crushing the kneaded material liquid to obtain a compound containing the coco nata and the CMC;

6) and (3) uniformly mixing the compound containing the cocoanut and the CMC and the rest of the needed extra added CMC according to the weight ratio of the cocoanut to the total CMC of 1:5-5:1 (preferably, 1:3-4:1) to obtain the stabilizer of the fruit particle-containing beverage.

Furthermore, in the preparation method of the compound stabilizer, in the step 2), the coconut can be compressed to remove part of water before or after crushing; the crushing can be carried out using a colloid mill, a bale cutter, a high-speed homogenizer, or the like.

In the step 2), the coconut fruit is washed by acid or alkali solution and water so as to remove residual thalli and culture medium.

Furthermore, in the preparation method of the compound stabilizer, the crushed coconut in the step 3) and the CMC are mixed in a shearing tank. The addition amount of CMC is not less than 20 percent of the mass of the coco nata, and preferably 25 to 200 percent of the mass of the coco nata. From the viewpoint of energy consumption, the more the CMC is added, the higher the energy consumption for drying, so that it is preferable to prepare a composite containing coconut fruit and CMC with a part of CMC and then mix the composite with the rest of the required CMC.

Furthermore, in the preparation method of the compound stabilizer, the homogenizing pressure in the step 4) is 10-60 mPa; preferably, it is 20 to 30 mPa.

Furthermore, in the preparation method of the compound stabilizer, the compound containing the coco nata and the CMC in the step 5) is sieved by at least 100 meshes.

The invention also provides a fruit particle-containing beverage, which comprises 0.025-0.4% (preferably, 0.05-0.3%) of the fruit particle beverage compound stabilizer in mass fraction.

Further, the beverage containing fruit particles is a fruit juice beverage, a carbonated beverage, a milk beverage, a tea beverage, a flavored beverage or any other beverage containing fruit particles.

Further, the fruit granule-containing beverage further comprises any one or a combination of more of xanthan gum, carrageenan, guar gum, pectin, agar, sodium alginate, propylene glycol alginate or gellan gum.

Further, the preparation method of the fruit particle-containing beverage comprises the following steps:

1) dry-mixing the compound stabilizer and 0.1-15% (preferably 5-10%) white granulated sugar, and shearing at 65-85 deg.C (preferably 70-75 deg.C) for 10-30min (preferably 20-25min) to obtain suspension of compound stabilizer white granulated sugar;

3) stirring fruit granules and/or pulp granules, stabilizer white sugar suspension, and other ingredients in a constant volume tank, adjusting pH value to 2.5-6.5 (preferably 2.5-4.5), adjusting different beverage adjusting values, adding water to constant volume, stirring, mixing, and sterilizing to obtain beverage.

Furthermore, in the preparation method of the beverage containing fruit particles, the suspension of the compound stabilizer white granulated sugar obtained in the step 1) can be homogenized under the homogenization pressure of 10-60 mPa.

Due to the insolubility and the hydrophilicity of the nata de coco, the nata de coco can be aggregated to a certain degree when being added into water independently, cannot form a uniform network structure, and has a reduced suspension effect. The CMC can be adsorbed on the coconut fiber, and the coconut fiber can be well dispersed through the action of electrostatic repulsion and steric hindrance. According to the invention, coconut fiber fruit and CMC are compounded in a specific ratio, so that the obtained fruit particle-containing beverage compound stabilizer can form a uniform and stable network structure, and can better intercept suspended water and fruit particle particles. Meanwhile, the preparation process of the fruit particle-containing beverage compound stabilizer requires that part of CMC is added in the drying process of the coconut, so that the aggregation of the coconut fibers in the drying process is prevented, the water absorption expansion capacity of the fibers is reduced, the redissolution cannot be realized, and a good nano network structure can be recovered.

The invention mainly utilizes the network structure of the coconut fruit to suspend the fruit particles. The role of CMC is to disperse the coconut fibers to form a stable network structure. Therefore, the amount of CMC needed in the fruit particle beverage is less, and the addition amount of the whole compound stabilizer is also less.

In addition, the invention discovers that the proportion of the coco nata and the CMC has decisive influence on the application effect after the coco nata and the CMC are compounded. If the CMC ratio is too low, the electrostatic effect is small, the cocoanut fiber fruit cannot be stably dispersed, and the re-solubility and the water retention capacity of the dried compound are poor; in the beverage, under the condition that the addition amount of the nata de coco is not changed, if the CMC proportion is too high, although the addition amount of the stabilizing agent is increased, the synergistic effect cannot be generated in the aspect of suspension, but the network structure of the nata de coco is too dispersed and not compact enough, the suspension performance is reduced, and the nata de coco cannot be stably suspended. Therefore, the coconut and the CMC with a specific proportion are required to be compounded, so that the aggregation of the coconut can be effectively inhibited, and the three-dimensional network structure characteristic of the coconut can be exerted more completely.

Compared with the prior art, the invention has the advantages that:

1) the compound stabilizer provided by the invention forms a uniform nano-scale network structure after the cocoanut and the CMC are compounded, has good water holding capacity, can suspend fruit grains and other insoluble particles, can maintain good stability of the fruit grains or the insoluble particles when being applied to fruit grain-containing beverages, and can effectively reduce flocculation, precipitation and elutriation of the fruit grain-containing beverages.

2) The compound stabilizer provided by the invention can effectively inhibit the aggregation of the nata de coco by compounding the nata de coco and the CMC in a specific ratio, and simultaneously, the three-dimensional network structure characteristic of the nata de coco is exerted more completely. If the CMC ratio is too low, the electrostatic effect is small, and the coconut fiber fruits cannot be stably dispersed; if the proportion of the CMC is too high, the mouthfeel is influenced, and meanwhile, the network structure is not compact enough, so that the fruit particles cannot be stably suspended for a long time.

3) The preparation method of the compound stabilizer provided by the invention can effectively protect the network structure of the coconut in the drying process, and keep the water retention capacity after redissolution, so that the application characteristic of the compound stabilizer is exerted more completely.

Drawings

FIG. 1 is an atomic force microscope image of a compounded stabilizer solution prepared in example 1.

FIG. 2 shows the results of suspension of example 1 (left) and example 2 (right) after standing at 55 ℃ for 30 days.

FIG. 3 shows the results of the suspension of example 3 after 30 days at 55 ℃ (10%, 15%, 20% of coconut suspended from left to right).

FIG. 4 shows the results of suspension of example 4 after 30 days of standing at 55 ℃ (grapefruit and mango pulp, respectively, from left to right).

FIG. 5 shows the results of suspension of example 5 after standing at 55 ℃ for 30 days.

Fig. 6 is a diagram showing a reconstitution state of the compounded stabilizer prepared in comparative example 1.

FIG. 7 shows the suspension results of comparative example 4, in which the ratio of coconut and CMC in the compounded stabilizer is 1: 6.

Detailed Description

The invention is further described in detail with reference to the following specific examples and the accompanying drawings. The procedures, conditions, experimental methods and the like for carrying out the present invention are general knowledge and common general knowledge in the art except for the contents specifically mentioned below, and the present invention is not particularly limited.

Example 1

The embodiment of the first fruit particle-containing beverage compound stabilizer and the preparation method thereof comprises the following steps:

preparation of a compound stabilizer: harvesting cocoanut fiber fruits produced by static fermentation (obtained by artificially preparing a culture medium, inoculating activated acetobacter xylinum, standing and fermenting at 30 ℃ for 5 days), repeatedly washing with NaOH solution and water to remove residual thallus and culture medium, and homogenizing with a high-speed homogenizer. And then adding FH9 CMC into the crushed coconut, wherein the mass of the CMC is 50 percent of that of the coconut, preparing the CMC into a 2 percent solution, and adding the solution into the coconut homogenate to be uniformly mixed. Homogenizing the mixed feed liquid once by a homogenizer under 30MPa to obtain fully mixed feed liquid. Drying the homogenized material liquid at 80 ℃, and crushing to obtain the compound stabilizer with the total weight ratio of the coco nata to the CMC being 2: 1.

Preparing the fruit particle-containing beverage: 1) preparing fruit particles: weighing 30g of 5mm by 5mm coconut particles; 2) weighing the material sol: weighing 0.75g of compound stabilizer and 50g of white granulated sugar; uniformly mixing the stabilizer and the white granulated sugar in a dry way, and gradually adding the mixture into 400mL of 75 ℃ hot water; then shearing the mixture for 20min at 10000rpm by a high-speed shearing machine under the condition of heat preservation. 3) Mixing materials: adding the weighed fruit grains into a stabilizer solution for mixing; adjusting the acidity to pH 4.0 with 5% citric acid solution; the volume was adjusted to 500g and the mixture was stirred to mix thoroughly. 4) And (3) sterilization: sterilizing at 75 deg.C for 5min, cooling, and packaging.

And (3) detecting a network structure of the compound stabilizer: and (3) observing the network structure of the compound stabilizer solution by adopting an atomic force microscope: 20uL of the prepared diluted compound stabilizer solution is sucked and placed in the fixed mica sheet, and the mica sheet is naturally dried and observed under an atomic force microscope (MFP-3D). The network structure of the compound stabilizer solution described in embodiment 1 of the present invention is shown in fig. 1. A network of dispersed nano-sized bacterial cellulose filaments can be seen. After the bacterial cellulose and the CMC are compounded, the bacterial cellulose and the CMC can be stably dispersed, which shows that the compound stabilizer for the beverage containing the fruit granules can form a uniform and stable network structure and can better intercept suspended water and fruit granules.

And (3) water holding capacity detection: 0.35g of the compound stabilizer of the embodiment 1 of the invention is taken, 35g of water is added, after stirring for 24 hours, the mixture is centrifuged at 4000rpm for 30min, and the water holding capacity is measured. The water holding capacity was measured to be 100 g/g.

And (3) stability detection: the beverage containing fruit particles of the invention described in example 1 was stored by standing at room temperature and 55 ℃ and observed every day for the presence of precipitation, flocculation, etc., and its stability was observed and recorded. It was found to be stably suspended after 30 days of standing storage at 55 ℃ as shown in FIG. 2 (left).

Example 2

The present example is substantially the same as the above example 1, and the main difference is that the ratio of coconut fiber fruit to FH9 CMC in the compounded stabilizer of the present example is 4:1, and the amount of the stabilizer added in the beverage containing fruit particles is 1.25g/1000 g. Other preparation processes and control parameters were the same as in example 1.

The stability detection shows that: after 30 days of standing storage at 55 ℃, the coco nata can still be stably suspended, as shown in fig. 2 (right).

Example 3

This example is substantially the same as example 2 above, with the main difference that the coco nata (3mm by 3mm) is added in an amount of 10%, 15%, 20%. Other preparation processes and control parameters were the same as in example 2.

The stability detection shows that: after 30 days of standing storage at 55℃, coconut fruit added in amounts up to 20% was stably suspended as shown in FIG. 3.

Example 4

This example is essentially the same as example 2 above, with the main difference that the suspended fruit pieces of this example are 5% grapefruit pulp, 5% mango pieces (5mm by 5mm), respectively. Other preparation processes and control parameters were the same as in example 2.

The stability detection shows that: the grapefruit pulp and mango particles were also stably suspended after 30 days of standing storage at 55 c, as shown in fig. 4.

Example 5

Preparation of a compound stabilizer: harvesting cocoanut fiber fruits produced by static fermentation (obtained by artificially preparing a culture medium, inoculating activated acetobacter xylinum, standing and fermenting at 30 ℃ for 5 days), repeatedly washing with NaOH solution and water to remove residual thallus and culture medium, and homogenizing with a high-speed homogenizer. And then adding 150PACMC into the crushed coconut fruit, wherein the mass of CMC is 200 percent of that of the coconut fruit, preparing the CMC into a 2 percent solution, and adding the solution into the coconut fruit homogenate to be uniformly mixed. Homogenizing the mixed feed liquid once by a homogenizer under 30MPa to obtain fully mixed feed liquid. Drying the homogenized material liquid at 80 ℃, and crushing to obtain the compound stabilizer with the total weight ratio of the coco nata to the CMC being 1: 2.

The preparation method of the fruit granule-containing beverage is basically the same as that of the beverage in example 1, and the main difference is that in this example, the addition amount of the compound stabilizer is 0.3%.

The stability detection shows that: after 30 days of standing storage at 55 ℃, the coco nata can still be stably suspended, as shown in fig. 5.

Comparative example 1 Effect of stabilizer preparation Process

The stabilizer is compounded by adopting independently dried coconut fiber fruits and FH9 CMC, and the steps are as follows: harvesting cocoanut fiber (obtained by artificially preparing culture medium, inoculating activated acetobacter xylinum, standing at 30 deg.C for 5 days), repeatedly washing with NaOH solution and water to remove residual thallus and culture medium, drying at 80 deg.C, and pulverizing. FH9 CMC was added to make the composite stabilizer of example 1 in the total weight ratio of coconut fruit to CMC.

However, in the step of preparing the solution of the compound stabilizer, it is found that a large amount of particles of the compound stabilizer are still dispersed in the solution after being sheared at 10000rpm for 20min by a high-speed shearing machine (after standing, as shown in fig. 6, a large amount of precipitates are visible at the bottom), and the re-dissolution cannot be carried out, and the improvement cannot be carried out after high-pressure homogenization. The water holding capacity of the nata de coco monomer powder is measured and is only 8.3g/g, which is far lower than the water holding capacity (100g/g) of the compound stabilizer described in the invention example 1.

The preparation process of the compound stabilizer can effectively protect the network structure of the coco nata during the drying process, prevent the coco nata fiber from being aggregated and reduced in water absorption expansion capacity to cause reduced re-solubility during the drying process, and the prepared compound stabilizer has good water retention.

Comparison of comparative example 2 with a commercial stabilizer

The fruit grain-containing beverage prepared according to the method of example 1 was compared to a commercially available fruit grain-containing beverage of a certain brand. Suspensions in commercial fruit-pellet-containing beverages consistent with example 1, 6% add-on of 5 x 5mm coconut, and suspension stabilizers gellan gum and xanthan gum were used. The coconut fruit particles were stably suspended in each of the 2 beverages, but the viscosity of the 2 beverages was measured, and it was found that the viscosity of a certain brand of commercially available beverage containing fruit particles was higher than that of the beverage prepared in example 1, which was 54.6mpa.s and 40.8mpa.s, respectively.

Comparative example 3 Effect of too low a CMC ratio/too low an amount of CMC added to a coconut coir and CMC containing composite

Preparing compound stabilizers with different ratios of coconuts to CMC: harvesting cocoanut fiber fruits produced by static fermentation (obtained by artificially preparing a culture medium, inoculating activated acetobacter xylinum, standing and fermenting at 30 ℃ for 5 days), repeatedly washing with NaOH solution and water to remove residual thallus and culture medium, and homogenizing with a high-speed homogenizer. Then FH9 CMC was added to the crushed coconut in different ratios (coconut: CMC: 6:1, 5:1, 4:1, 2: 1). Homogenizing the mixed feed liquid once by a homogenizer under 30MPa to obtain fully mixed feed liquid. Drying the homogenized material liquid at 80 ℃, and crushing to prepare the compound stabilizer with different ratios of the coco nata and the CMC.

And (3) water holding capacity detection: taking 0.35g of compound stabilizer with different ratios of the coco nata and the CMC, adding 35g of water, stirring for 24 hours, centrifuging at 4000rpm for 30min, and measuring the water holding capacity, wherein the results are shown in Table 1. As the CMC ratio increases, the water holding capacity gradually increases. When the ratio of the coconut and the CMC is 2:1, the added water is completely kept in the coconut network and can not be separated after centrifugation. And when the compound stabilizer solution is prepared, the coconut fruit: the compounding stabilizer powder with CMC 6:1 has the advantages that after the powder is sheared for 20min at 10000rpm by a high-speed shearing machine, particles are still dispersed in the solution and cannot be redissolved, and then the particles cannot be improved by high-pressure homogenization, which indicates that under the proportion, the content of the CMC is too low, the network structure of the cocoanut fiber fruit cannot be effectively protected in the drying process, and the water retention capacity of the cocoanut fiber fruit after redissolution is kept, so when a compound containing the cocoanut fiber fruit and the CMC is prepared, the addition amount of the CMC is at least 20% of the mass of the cocoanut fiber fruit; and the ratio of CMC to the coconut in the compound stabilizer is at least 1: 5.

TABLE 1 Water holding Capacity of Compound stabilizers with different Cocos and CMC ratios

Coconut fruit: CMC	6:1	5:1	4:1	2:1
					Water holding capacity (g/g)	18	49	82	100

Comparative example 4 Effect of too high a CMC ratio

Preparing compound stabilizers with different ratios of coconuts to CMC: harvesting cocoanut fiber fruits produced by static fermentation (obtained by artificially preparing a culture medium, inoculating activated acetobacter xylinum, standing and fermenting at 30 ℃ for 5 days), repeatedly washing with NaOH solution and water to remove residual thallus and culture medium, and homogenizing with a high-speed homogenizer. And adding FH9 CMC into the crushed coconut, wherein the mass of the CMC is 50% of that of the coconut, preparing the CMC into a 2% solution, and adding the solution into the coconut homogenate to be uniformly mixed. Homogenizing the mixed feed liquid once by a homogenizer under 30MPa to obtain fully mixed feed liquid. Drying the homogenized material liquid at 80 ℃, and crushing to obtain the compound containing the coco nata and the CMC. Adding the residual required FH9 CMC to prepare the compound stabilizer with the total weight ratio of the coconut fiber fruit to the CMC being 1:1, 1:5 and 1: 6.

The preparation method of the fruit particle-containing beverage is the same as that of example 1.

And (3) viscosity detection: the viscosity of the beverage was measured at 25 ℃ and 60rpm, and the results are shown in Table 2. As can be seen from table 2, when coco nata: at a ratio of 1:6 CMC, the viscosity decreased and it was found that coconut was not able to suspend at this ratio, all settling to the bottom as shown in fig. 7. This indicates that when the CMC ratio is too high, the coconut coir fruit is too dispersed, the network structure is not dense enough, and the fruit particles cannot be stably suspended for a long time.

TABLE 2 viscosity of the compounded stabilizers at different coconut and CMC ratios

Coconut fruit: CMC	1:1	1:5	1:6
				Viscosity (mPa.s)	30.8	33.0	24.4

Comparative example 5 Effect of the amount of Compound stabilizer added

This comparative example is essentially the same as example 1 above, with the primary difference being that the stabilizer is added at levels of 0.15g/1000g,2.5g/1000g, 3g/1000g, 4g/1000g in the fruit pellet-containing beverage. Other preparation processes and control parameters were the same as in example 1.

The stability detection shows that: when the addition amount of the stabilizer is 0.15g/1000g, the suspended coconut is settled after standing for one day; the coconut fruit can still be stably suspended after the other groups are stored for 30 days at 55 ℃ in a standing way.

And (3) viscosity detection: the viscosity of the beverage was measured at 25 ℃ and 60rpm, and the results are shown in Table 3. The results show that the viscosity increased significantly when the amount added was 0.4%. Furthermore, sensory evaluation revealed that a slightly noticeable pasty mouthfeel began to appear when the amount was 0.4%. Therefore, the addition amount of the stabilizer is preferably not more than 0.4%.

TABLE 3 viscosity of beverages at different stabilizer addition levels

The protection of the present invention is not limited to the above embodiments. Variations and advantages that may occur to those skilled in the art may be incorporated into the invention without departing from the spirit and scope of the inventive concept, and the scope of the appended claims is intended to be protected.

Claims

1. The application of the compound stabilizer in preparing the beverage containing fruit particles is characterized in that the compound stabilizer comprises CMC, a compound containing coco nata and CMC; the weight ratio of the coco nata to the total CMC is 1:5-5: 1.

2. The use according to claim 1, wherein the coconut and CMC-containing composite is obtained by washing coconut, crushing, mixing with CMC, drying and crushing; the CMC in the composite comprises one or more of FM9, FL30, FH9, FL100, or 150 PA;

and/or, the compound stabilizer can suspend pulp particles with the size of not more than 15mm or the weight of each pulp particle of not more than 0.5g after being added into water by the mass fraction of at least 0.025 percent and subjected to high-speed shearing and/or high-pressure homogenization.

3. Use according to claim 1, wherein the coconut and CMC containing composite has a water retention capacity of not less than 30 g/g;

and/or, in the compound containing the coco nata and the CMC, the addition amount of the CMC is not less than 20 percent of the mass of the coco nata.

4. The use of claim 1, wherein the coconut is produced by fermentation of Acetobacter xylinum; the Gluconacetobacter xylinus is preserved in China general microbiological culture Collection center (CGMCC), the preservation number is CGMCC No.21569, and the preservation date is 29 days 12 months after 2020.

5. Use according to claim 1, wherein the other CMC in the compounded stabilizer comprises one or more of FM9, FL30, FH9, FL100 or 150PA in addition to the CMC in the compound.

6. The use according to claim 1, wherein the preparation method of the compound stabilizer comprises the following steps:

1) preparing coconut fiber fruits; the coconut is a cellulose gel substance prepared by fermenting coconut water, coconut juice or coconut milk serving as a raw material with acetobacter gluconicum; the fermentation temperature is 25-35 ℃, and the fermentation time is 5-14 days;

2) washing the coco nata by acid or alkali solution and water and crushing;

the acid comprises any one of acetic acid and dilute hydrochloric acid;

the alkali solution comprises any one solution of sodium hydroxide, potassium hydroxide and calcium hydroxide;

the concentration of the alkali solution is 0.1 wt% -10 wt%;

3) mixing the crushed coco nata and CMC;

5) and drying and crushing the kneaded material liquid to obtain the compound containing the coco nata and the CMC.

6) And uniformly mixing the compound containing the coco nata and the CMC and the rest required CMC according to the weight ratio of the coco nata to the total CMC of 1:5-5:1 to obtain the stabilizer of the fruit particle-containing beverage.

7. The use according to claim 6, wherein in step 2), the coconut fruit is compressed before or after crushing to remove part of the water; the crushing step is carried out by using a colloid mill, a rubber cutting machine and a high-speed refiner;

and/or, the mixing of the crushed cocoanut nata and CMC in the step 3) is carried out in a shearing tank; the addition amount of the CMC is not less than 20 percent of the mass of the coconut fiber fruits;

and/or, in the step 4), the homogenizing pressure is 10-60 mPa;

and/or, in step 5), the coconut and CMC-containing composite is sieved by at least 100 meshes.

8. A fruit particle-containing beverage, which is characterized by comprising the compound stabilizer according to claim 1, wherein the mass fraction of the compound stabilizer is 0.025-0.4%.

9. The fruit particle-containing beverage according to claim 8, wherein the fruit particle-containing beverage is a fruit juice beverage, a carbonated beverage, a milk-containing beverage, a tea beverage, or a flavored beverage containing fruit particles.

10. The fruit particle-containing beverage of claim 8, further comprising one or more of xanthan gum, carrageenan, guar gum, pectin, agar, sodium alginate, propylene glycol alginate, and gellan gum.

11. A method of preparing a fruit particle-containing beverage according to any one of claims 8 to 10, comprising the steps of:

1) dry-mixing the compound stabilizer according to claim 1 and 0.1-15% of white granulated sugar by mass, and shearing at 65-85 ℃ for 10-30min to obtain suspension of the compound stabilizer white granulated sugar;

2) uniformly stirring the diced fruit grains and/or the pulp grains, the stabilizer white granulated sugar suspension and other ingredients in a constant volume tank, adjusting the pH value to 2.5-6.5, adding water to constant volume, uniformly stirring, and sterilizing to obtain the fruit grain-containing beverage.

12. The method for preparing the fruit particle-containing beverage according to claim 11, wherein the suspension of the compound stabilizer white granulated sugar obtained in the step 1) is homogenized under a homogenization pressure of 10 to 60 mPa.