CN114271422B - Vitamin C bubble solid beverage - Google Patents
Vitamin C bubble solid beverage Download PDFInfo
- Publication number
- CN114271422B CN114271422B CN202210017429.6A CN202210017429A CN114271422B CN 114271422 B CN114271422 B CN 114271422B CN 202210017429 A CN202210017429 A CN 202210017429A CN 114271422 B CN114271422 B CN 114271422B
- Authority
- CN
- China
- Prior art keywords
- solid beverage
- composite particles
- vitamin
- erythritol
- citric acid
- Prior art date
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 134
- 235000013361 beverage Nutrition 0.000 title claims abstract description 68
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 67
- 229930003268 Vitamin C Natural products 0.000 title claims abstract description 67
- 239000011718 vitamin C Substances 0.000 title claims abstract description 67
- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 67
- 239000007787 solid Substances 0.000 title claims abstract description 64
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 105
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 49
- 239000004386 Erythritol Substances 0.000 claims abstract description 48
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000019414 erythritol Nutrition 0.000 claims abstract description 48
- 229940009714 erythritol Drugs 0.000 claims abstract description 48
- 238000002360 preparation method Methods 0.000 claims abstract description 38
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims abstract description 31
- 235000014837 Malpighia glabra Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 31
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 24
- 235000019693 cherries Nutrition 0.000 claims abstract description 24
- 239000011230 binding agent Substances 0.000 claims abstract description 23
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 14
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 12
- 239000011248 coating agent Substances 0.000 claims abstract description 11
- 238000000576 coating method Methods 0.000 claims abstract description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000011090 malic acid Nutrition 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 8
- 239000001630 malic acid Substances 0.000 claims abstract description 8
- 239000000853 adhesive Substances 0.000 claims abstract description 7
- 230000001070 adhesive effect Effects 0.000 claims abstract description 7
- 239000011246 composite particle Substances 0.000 claims description 84
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 240000003394 Malpighia glabra Species 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 20
- 239000002245 particle Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 238000004108 freeze drying Methods 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 239000004376 Sucralose Substances 0.000 claims description 7
- 235000019202 steviosides Nutrition 0.000 claims description 7
- 235000019408 sucralose Nutrition 0.000 claims description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 239000003595 mist Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000004383 Steviol glycoside Substances 0.000 claims description 2
- -1 glucose steviol glycoside Chemical class 0.000 claims description 2
- 235000019411 steviol glycoside Nutrition 0.000 claims description 2
- 229930182488 steviol glycoside Natural products 0.000 claims description 2
- 230000005587 bubbling Effects 0.000 claims 1
- 230000003647 oxidation Effects 0.000 abstract description 11
- 238000007254 oxidation reaction Methods 0.000 abstract description 11
- 241001640002 Malpighia emarginata Species 0.000 abstract 3
- 230000000052 comparative effect Effects 0.000 description 25
- 238000005469 granulation Methods 0.000 description 22
- 230000003179 granulation Effects 0.000 description 22
- IUVCFHHAEHNCFT-INIZCTEOSA-N 2-[(1s)-1-[4-amino-3-(3-fluoro-4-propan-2-yloxyphenyl)pyrazolo[3,4-d]pyrimidin-1-yl]ethyl]-6-fluoro-3-(3-fluorophenyl)chromen-4-one Chemical compound C1=C(F)C(OC(C)C)=CC=C1C(C1=C(N)N=CN=C11)=NN1[C@@H](C)C1=C(C=2C=C(F)C=CC=2)C(=O)C2=CC(F)=CC=C2O1 IUVCFHHAEHNCFT-INIZCTEOSA-N 0.000 description 17
- 230000008569 process Effects 0.000 description 12
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- 238000009835 boiling Methods 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 8
- 229940107187 fructooligosaccharide Drugs 0.000 description 8
- 238000004090 dissolution Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 5
- 230000009471 action Effects 0.000 description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 229940013618 stevioside Drugs 0.000 description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000845 maltitol Substances 0.000 description 3
- 235000010449 maltitol Nutrition 0.000 description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 3
- 229940035436 maltitol Drugs 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000008878 coupling Effects 0.000 description 2
- 238000010168 coupling process Methods 0.000 description 2
- 238000005859 coupling reaction Methods 0.000 description 2
- 150000002085 enols Chemical group 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- BJEPYKJPYRNKOW-UWTATZPHSA-N (R)-malic acid Chemical compound OC(=O)[C@H](O)CC(O)=O BJEPYKJPYRNKOW-UWTATZPHSA-N 0.000 description 1
- HOLHYSJJBXSLMV-UHFFFAOYSA-N 2,6-dichlorophenol Chemical compound OC1=C(Cl)C=CC=C1Cl HOLHYSJJBXSLMV-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000005299 abrasion Methods 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- NFDFQCUYFHCNBW-SCGPFSFSSA-N dienestrol Chemical group C=1C=C(O)C=CC=1\C(=C/C)\C(=C\C)\C1=CC=C(O)C=C1 NFDFQCUYFHCNBW-SCGPFSFSSA-N 0.000 description 1
- 125000005594 diketone group Chemical group 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000002338 glycosides Chemical group 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-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
- 239000005720 sucrose Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The application relates to the field of solid beverages, in particular to a vitamin C bubble solid beverage, which comprises the following components: acerola cherry powder accounts for 12-15% of the total mass of the solid beverage; sodium bicarbonate accounting for 15-20% of the total mass of the solid beverage; the citric acid component accounts for 15-20% of the total mass of the solid beverage; the balance being a combination of binders, sweeteners and flavouring agents; wherein the sweetener at least comprises erythritol accounting for 15 percent of the total mass of the solid beverage, and the binder at least comprises malic acid accounting for 1.5 percent of the total mass of the solid beverage; during the preparation process, at least the following steps are included: combining acerola cherry powder and citric acid components, adding erythritol and a binder, coating and granulating, and mixing with other components. The acerola cherry powder and the citric acid component are coated by erythritol and an adhesive, so that the mouthfeel can be improved, and the oxidation of vitamin C is reduced.
Description
Technical Field
The application relates to the field of solid beverages, in particular to a vitamin C bubble solid beverage.
Background
The vitamin C solid bubble beverage is a beverage product with wide market prospect, and has long shelf life due to the fact that the whole vitamin C solid bubble beverage is solid and has good stability. When the beverage is drunk, the beverage can be automatically dissolved only by dissolving the beverage in water, so that the beverage with good taste and rich vitamin C is obtained. In view of the above requirements, vitamin C bubble solid beverages are required to have a good granule shape, dissolution properties, and vitamin C content in addition to a good taste.
Because vitamin C has very unstable properties, it is susceptible to oxidation both during preparation and during long-term storage, resulting in a reduced vitamin C content.
Disclosure of Invention
In order to reduce the loss of vitamin C in the vitamin C solid beverage in the production and preparation process, the application provides a vitamin C bubble solid beverage.
The vitamin C bubble solid beverage provided by the application comprises the following components:
a vitamin C bubble solid beverage comprising the following components:
acerola cherry powder accounts for 12-15% of the total mass of the solid beverage;
sodium bicarbonate accounting for 15-20% of the total mass of the solid beverage;
the citric acid component accounts for 15-20% of the total mass of the solid beverage;
the balance being a combination of binders, sweeteners and flavouring agents;
wherein the sweetener at least comprises erythritol accounting for 15 percent of the total mass of the solid beverage, and the binder at least comprises malic acid accounting for 1.5 percent of the total mass of the solid beverage;
during the preparation process, at least the following steps are included:
combining acerola cherry powder and citric acid components, adding erythritol and a binder, coating and granulating, and mixing with other components.
In the technical scheme, the acerola cherry powder is taken as a component mainly provided as vitamin C, has higher vitamin C content, is rich in other vitamins, antioxidase and the like, and contains vitamin P which can reduce oxidation of the vitamin C. The acerola cherry powder is used as a main body for providing the vitamin C, so that the effect of reducing the loss of the vitamin C can be better achieved.
The citric acid component is generally citric acid, and sodium citrate or other edible citrate can be added appropriately according to the situation, so that the citric acid has a good antioxidation effect, and the overall taste can be adjusted. Sodium bicarbonate can act as a disintegrant and a bubble generating component, providing mouthfeel and increasing dissolution rate.
Only the above components do not have very good oxidation resistance, so that the acerola powder and the citric acid component are coated and granulated by erythritol and a binder and then mixed with other components during the preparation process. In the step, erythritol can be used as sugar substitute to provide sweet taste, so as to replace sucrose, glucose and other components, so that on one hand, the taste of the beverage is improved, and meanwhile, the risks of dental caries and excessive sugar intake are reduced. Meanwhile, the erythritol has two opposite chiral carbons, and the chiral carbon has an ortho-diol structure, and two hydroxyl groups can just form hydrogen bond cross-linking with a dienol structure obtained from the vitamin C, so that the stability of the enol structure is improved, a diketone structure is formed after electrons which are difficult to form the enol structure, and further the oxidation of the vitamin C is reduced. In addition, after the erythritol forms hydrogen bonds, the two hydroxyl groups are in opposite positions, so that after the erythritol is dissolved, the integral torque is large, and the absorption performance of the vitamin C is not obviously influenced. In addition, because erythritol has relatively low steric hindrance, coupling occurs more easily from a kinetic point of view, and can also serve as an oxidation sacrificial agent, reducing oxidation of vitamin C during preparation and storage.
Meanwhile, the presence of malic acid can improve the overall viscosity and simultaneously lead erythritol and vitamin C to have better coupling performance. Under the condition of certain acidity, the vitamin C is less prone to oxidation. Meanwhile, under the action of malic acid, the whole particles can be more uniform in the granulating process, so that the form that the binder and erythritol are coated on the surface of the acerola cherry powder together is formed, the contact between the acerola cherry powder and air in the solid storage process is reduced, the energy barrier to be overcome when oxygen oxidizes the vitamin C is improved, and the oxidation of the vitamin C is further reduced better in the storage process. For cost reasons, the malic acid is preferably DL-malic acid, but L-and D-malic acid also have similar properties.
In summary, the application adopts erythritol and the adhesive to carry out coating granulation on the acerola cherry powder and the citric acid component, has better oxidation resistance, is beneficial to reducing the loss of vitamin C in the solid beverage preparation, storage and brewing processes, and has no obvious influence on the taste.
Optionally, in the above steps, the combination of erythritol and binder is mixed with water in a mass ratio of 1: (0.1-0.2), and then sprayed on the combination of acerola cherry powder and citric acid component under the condition of maintaining stirring for mixed granulation to obtain the composite particles 1.
In the technical scheme, under the action of a small amount of water, erythritol and the adhesive can form a pasty state, and better coats the outer sides of the citric acid component and the acerola cherry powder, so that the uniformity and the yield of granules can be improved in the processing process. Too little water is used to coat the whole body unevenly, and too much water is used to cause the loss of vitamin C in the preparation process.
The granulation can be carried out by adopting a boiling granulation mode, the adopted air flow requirement is lower, clean air can be directly adopted for granulation at room temperature, and under the condition, the loss of vitamin C caused by directly adopting air for granulation is also smaller, so that nitrogen is not required for granulation, and the solid beverage with excellent quality can be produced under the condition of low cost.
Optionally, the particle size of the citric acid component and acerola cherry powder in the raw material is not less than 60 mesh.
The citric acid component acerola cherry powder is controlled to be smaller in granularity, so that the coating performance formed after granulation is better, and the coating performance is more uniform when other components are mixed.
Optionally, the sweetener comprises fructo-oligosaccharides accounting for 3-6% of the mass of the bubble solid beverage.
The fructo-oligosaccharide serving as a sweetener has good viscosity, antibacterial performance and certain reducibility, has 2-9 fructosyl glycoside structures, has certain reducibility and good viscosity as a whole, and can be well adhered to the composite particles 1 when serving as the sweetener, so that the whole is more uniform. In addition, the fructo-oligosaccharide has good solubility when adhered to the surface of the composite particles 1, and can be rapidly dissolved.
Optionally, the sodium bicarbonate and the flavoring agent are compounded to obtain composite particles 2 by the following method, and then mixed with the composite particles 1 for granulation;
preparing a mixed system of the flavoring agent and water according to the mass ratio of (2-3) to 1, adding the sweetener except erythritol under the condition of keeping disturbance, continuously and uniformly mixing, freeze-drying the system, crushing, adding sodium bicarbonate after crushing, and continuously and uniformly mixing to obtain the composite particles 2.
Under the action of fructo-oligosaccharide, the composite particles 2 can be well bonded together and adhered to the composite particles 1. The composite particles 2 remove moisture by freeze drying and after crushing, the overall particle shape is smaller, which can better form a composite structure with the composite particles 1. Since the composite particles 2 do not need to form a coating structure on the surface of sodium bicarbonate, granulation of the composite particles 2 can be achieved by this scheme. In addition, sodium bicarbonate can be rapidly dissolved in water in the system, and because the composite particles 2 are prepared by freeze-drying, the whole particle shape can be relatively fixed in the freeze-drying process, so that small cavities originally containing water can be reserved in the process of dehydration, a large number of bubbles can be formed in the process of dissolution, and the bubbles can promote the disintegration of the particles, so that the dissolution speed is improved.
Optionally, the flavoring agent comprises no more than 1% yeast component by mass of the solid beverage.
The yeast component is added for flavoring, so that the nutritional ingredients of the solid beverage are improved. The yeast component may be yeast, inactivated yeast or yeast extract.
Alternatively, the composite particles 1 and 2 are mixed and granulated by the following method:
the surface of the composite particles 1 is wetted by spraying water mist, and then the composite particles 2 are added, mixed and granulated to complete the preparation.
Under the condition of wet surface, the composite particles 2 can be well attached to the surface of the composite particles 1 under the bonding action of fructo-oligosaccharide and malic acid, and a coating state is formed. After the coating state is formed, on one hand, the crushing and disintegration of the composite particles 1 in the storage process can be reduced, the coating performance on the vitamin C is further improved, the loss of the vitamin C is reduced, and on the other hand, the overall uniformity can be improved, so that the particles are more uniform, and the organoleptic degree and the dissolution performance are improved.
Optionally, the granularity of the composite particles 1 is controlled to be 20-60 meshes, and the granularity of the composite particles 2 is controlled to be 100-200 meshes.
By controlling the particle size ranges of the composite particles 1 and 2, a better coating morphology can be formed.
Optionally, the binder further comprises maltodextrin which accounts for not more than 20% of the mass of the solid beverage.
On the one hand, maltodextrin has the effects of filling and tackifying, and can regulate the overall taste of the solid beverage. In some cases, because the vitamin C, malic acid, and citric acid components are acidic, maltodextrin may be added when the acidity is too strong, and the overall mouthfeel is sometimes sweet.
Optionally, the sweetener further comprises glucose steviol glycoside and sucralose in a total of no more than 1.2% by mass of the solid beverage.
In the technical scheme, the added glucose stevioside and sucralose have stronger sweetness, are more comfortable in taste and are not easy to influence the whole oxidation resistance.
In summary, the application at least comprises the following beneficial effects:
1. in the application, the acerola cherry powder and the citric acid component are coated and granulated by erythritol and the adhesive and then mixed with other components, so that the formed composite structure is beneficial to reducing the loss of vitamin C in the preparation and storage processes.
2. In a further arrangement of the application, the uniformity and dissolution properties of the whole are improved by adding fructooligosaccharides and preparing the composite particles 2 from sodium bicarbonate and flavoring agent, and mixing with the composite particles 1.
3. In the further arrangement of the application, the composite particles 2 are adhered to the outer side of the composite particles 1, so that the abrasion, cracking and chipping of the composite particles 1 in the storage process are reduced, and the preservation effect of the vitamin C is further improved.
Detailed Description
The application is further described in detail below in conjunction with and examples.
For the following examples and comparative examples, the following experimental methods were used for verification.
1. Vitamin C content: the bubble solid beverage in the following examples and preparations was dissolved in water at 20℃and the vitamin C content was measured after the bubbles were completely dispersed, referring to the method in GB/T6195-1986 determination of vitamin C content in fruits and vegetables (2, 6-dichlorophenol titration).
In the experimental determination, the vitamin C content after the preparation and the vitamin C content after the preparation are placed for 90 days at room temperature are determined, and are compared with the vitamin C contained in the added acerola cherry powder to obtain the loss rate of the vitamin C.
2. Particle integrity determination: the solid beverage in the following examples and comparative examples was screened out with 200 mesh screen residue, and after packaging in 5g each, a simulated transportation experiment was performed on a transportation simulated vibration table, with the following parameters set as follows: the rotation speed was 200rpm, the amplitude was 2mm, the vibration frequency was 5Hz, and the test time was 48min. After the experiment was completed, the ratio of 500 mesh screen residue to the total amount was measured.
3. Taste evaluation: 20 volunteers were selected, the products of the following examples and comparative examples were brewed with purified water at 20℃at a concentration of 4g/200mL and drunk, scored according to a ten-to-ten scale, and the only sample was selected to give a ten-to-ten assessment for each taste of examples and comparative examples.
In the following examples, three flavors of vitamin C sparkling solid beverages were provided and adjusted for key steps therein to give the following examples.
A series is grapefruit flavor vitamin C bubble solid beverage.
Examples A1 to A11 were prepared as shown in Table 2.
Table 2, the component ratios (%)
The specific preparation method of examples A1 to A11 is as follows:
a mixed system of erythritol and a binder was prepared, and mixed in a mass ratio of (erythritol+binder) to water=10:1, and stirred uniformly. Adding acerola powder and a citric acid component into a boiling granulator in advance, spraying a mixed system of erythritol, a binder and water on the surfaces of the acerola powder and the citric acid component under the condition of keeping stirring, and carrying out boiling granulation. During granulation, the air flow temperature is 55 ℃ and the air speed is 100m 3 And/h. The mixed system of erythritol, binder and water was sprayed in portions over 20 min. After the completion of granulation, composite particles 1 were obtained.
Preparing a mixed system by using a flavoring agent and water according to the mass ratio of 2:1, placing the mixed system in a three-dimensional mixer, uniformly and batchwise adding fructo-oligosaccharide, glucose stevioside and sucralose into the mixed system within 10min under the condition of keeping the three-dimensional mixer running, continuously mixing for 1h, freeze-drying the mixed system at the temperature of-78 ℃ until the water content of the mixed system is lower than 0.5%, adding sodium bicarbonate particles, and mixing the mixed system in the three-dimensional mixer for 10min to obtain composite particles 2.
Spraying water mist on the surfaces of the composite particles 1 according to the mass ratio of the composite particles 1 to the water=10:1 to fully wet the surfaces of the composite particles 1, adding the composite particles 2, continuously mixing for 1h in a three-dimensional mixer, and performing boiling granulation. During granulation, the air flow temperature is 55 ℃ and the air speed is 100m 3 /h。
Wherein, the acerola cherry powder and the citric acid are crushed and screened, and the 60-mesh screen bottom part is reserved. The first composite particles are taken from 20 to 60 mesh parts, and the rest parts are crushed again and used as raw materials of the first composite particles of the next batch. The second composite particles are taken out of a 100-200 mesh part, and the rest part is crushed and used as the raw material of the second composite particles in the next batch.
The total amount of raw materials fed for single preparation was 1kg.
Example A12 differs from example A1 in that the acerola cherry powder and the citric acid are crushed and sieved before preparation, and the mesh is a 20 mesh sieve.
Example A13 differs from example A1 in that the composite particles were taken 2 to select 60 to 100 mesh fractions.
Example A14 differs from example A1 in that after the composite particles 1 are completed, the composite particles 1 are placed in a three-dimensional mixer, flavoring agent and water are prepared into a mixed system according to the mass ratio of 2:1, fructo-oligosaccharide, glucose stevioside and sucralose are added into the mixed system, the components are added into the three-dimensional mixer within 10min, mixing is continued for 1h after the addition is completed, then freeze-drying is carried out at-78 ℃ until the water content of the system is lower than 5%, sodium bicarbonate is added, and mixing is carried out in the three-dimensional mixer for 20min, thus completing the preparation.
Example a14 is different from example A1 in that the composite particles 2 were dried using hot air of 55 ℃ during the preparation of the composite particles 2.
Example a15 is different from example A1 in that the composite particles 1 and 2 are directly mixed and packaged.
Example a16 differs from example a11 in that all sweetener components are treated with erythritol during the preparation of the composite particle 1.
For the above embodiment, the comparative examples were set as follows:
comparative example A1, a vitamin C solid beverage, was obtained by mixing the materials of example A1 directly in a three-dimensional mixer for 1 hour.
Comparative example A2, a vitamin C solid beverage, was different from example A1 in that erythritol was not added during the preparation of composite particle 1. Erythritol is added along with the other sweeteners during the preparation of the composite particles 2.
Comparative example A3, a vitamin C solid beverage, was different from example A1 in that no citric acid component was added during the preparation of the composite particles 1, and the citric acid component was added along with sodium bicarbonate during the preparation of the composite particles 2.
Comparative example A4, a vitamin C solid beverage, was different from example A1 in that, after the composite particles 2 were prepared according to the method in example A1 without preparing the composite particles 1, erythritol, a binder, acerola powder and citric acid components were placed in a three-dimensional mixer, sprayed with water mist until the surface was wet, the composite particles 2 were added, and mixing was continued in the three-dimensional mixer for 1 hour, followed by boiling granulation according to the method in example A1.
Comparative example A5 differs from example A1 in that erythritol is replaced with equal mass of maltitol.
Comparative example A6 differs from example A1 in that erythritol was replaced with equal mass of xylitol.
Comparative example A7 differs from example A1 in that erythritol is replaced by equal mass of maltodextrin.
Experiments 1 to 3 were carried out in the A series, and the results are shown in Table 3.
Table 3, experimental results of A series
Compared with the comparative example, the bubble solid beverage prepared by the preparation method provided by the application has better taste and better effect of protecting vitamin C, and can still effectively reduce the loss of vitamin C in the processing process even under the condition of no vacuum operation in the whole process. The key of the effects is that in the step of preparing the composite particles 1 by the combined action of the erythritol and the adhesive, the erythritol has better viscosity and stronger effect of protecting the vitamin C, and the erythritol is bonded with the acerola cherry powder containing the vitamin C and the citric acid component, so that the erythritol and the citric acid component protect the vitamin C, and the loss of the vitamin C in the preparation process is reduced. Experiments prove that the replacement of other saccharides or substituted saccharides does not have the effects. In addition, the preparation of the composite particles 2 can also better protect the vitamin C at the periphery of the composite particles 1, reduce the crushing of the particles, and facilitate the long-term transportation and storage of the solid beverage under the condition of ensuring the quality.
The B series is a honey peach flavor bubble solid beverage.
Examples B1 to B7, the raw material formulations are shown in Table 4.
Table 4, the component ratios (%)
The preparation method of examples B1 to B7 is as follows:
a mixed system of erythritol and a binder was prepared, and mixed in a mass ratio of (erythritol+binder) to water=10:1, and stirred uniformly. Adding acerola powder and a citric acid component into a boiling granulator in advance, spraying a mixed system of erythritol, a binder and water on the surfaces of the acerola powder and the citric acid component under the condition of keeping stirring, and carrying out boiling granulation. During granulation, the air flow temperature is 55 ℃ and the air speed is 100m 3 And/h. The mixed system of erythritol, binder and water was sprayed in portions over 20 min. After the completion of granulation, composite particles 1 were obtained.
Preparing a mixed system by using a flavoring agent and water according to the mass ratio of 2:1, placing the mixed system in a three-dimensional mixer, uniformly and batchwise adding fructo-oligosaccharide, glucose stevioside and sucralose into the mixed system within 10min under the condition of keeping the three-dimensional mixer running, continuously mixing for 1h, freeze-drying the mixed system at the temperature of-78 ℃ until the water content of the mixed system is lower than 0.5%, adding sodium bicarbonate, and mixing the mixed system in the three-dimensional mixer for 20min to obtain the composite particles 2.
Spraying water mist on the surfaces of the composite particles 1 according to the mass ratio of the composite particles 1 to the water=10:1 to fully wet the surfaces of the composite particles 1, adding the composite particles 2, continuously mixing for 1h in a three-dimensional mixer, and performing boiling granulation. During granulation, the air flow temperature is 55 ℃ and the air speed is 92m 3 /h。
Wherein, the acerola cherry powder and the citric acid are crushed and screened, and the 60-mesh screen bottom part is reserved. The first composite particles are taken from 20 to 60 mesh parts, and the rest parts are crushed again and used as raw materials of the first composite particles of the next batch. The second composite particles are taken out of a 100-200 mesh part, and the rest part is crushed and used as the raw material of the second composite particles in the next batch.
The total amount of raw materials fed for single preparation was 1kg.
Example B8 differs from example B1 in that after the composite particles 1 are completed, the composite particles 1 are placed in a three-dimensional mixer, flavoring agent and water are prepared into a mixed system according to the mass ratio of 2:1, fructo-oligosaccharide, glucose stevioside and sucralose are added into the mixed system, the components are added into the three-dimensional mixer within 10min, mixing is continued for 1h after the addition is completed, then freeze-drying is carried out at-78 ℃ until the water content of the system is lower than 5%, sodium bicarbonate is added, and mixing is carried out in the three-dimensional mixer for 20min, thus completing the preparation.
Example B9 is different from example B1 in that the composite particles 1 and 2 are directly mixed and packaged.
Example B10 differs from example B1 in that all sweetener components are treated with erythritol during the preparation of composite particle 1.
Comparative examples of the B series are set as follows.
Comparative example B1, a vitamin C solid beverage, was directly mixed in a three-dimensional mixer for 1 hour according to the material ratio of example B1.
Comparative example B2, a vitamin C solid beverage, was different from example B1 in that erythritol was not added during the preparation of composite particle 1. Erythritol is added along with the other sweeteners during the preparation of the composite particles 2.
Comparative example B3, a vitamin C solid beverage, was different from example B1 in that no citric acid component was added during the preparation of composite particle 1, and the citric acid component was added along with sodium bicarbonate during the preparation of composite particle 2.
Comparative example B4, a vitamin C solid beverage, was different from example B1 in that, after the composite particles 2 were prepared according to the method in example A1 without preparing the composite particles 1, erythritol, a binder, acerola cherry powder and citric acid components were placed in a three-dimensional mixer, the surface was wetted by spraying with water mist, the composite particles 2 were added, and mixing was continued in the three-dimensional mixer for 1 hour, followed by boiling granulation according to the method in example A1.
Comparative example B5 differs from example B1 in that erythritol is replaced with equal mass of maltitol.
Table 5, test results of B series
The C series is kumquat lemon flavor bubble solid beverage.
Examples C1 to C6, the raw material formulations are shown in Table 6.
Table 6, the component ratios (%)
For examples C1 to C6, the C series comparative examples were set as follows.
Comparative example C1 differs from example C1 in that erythritol was replaced with equal mass of maltitol.
Comparative example C2 differs from example C1 in that erythritol was replaced with equal mass of xylitol.
Comparative example C3 differs from example C1 in that erythritol is replaced by equal mass of maltodextrin.
The experimental results of examples C1 to C6 and comparative examples C1 to C3 are shown in Table 7.
Table 7, results of experiments in C series
As can be seen from the data, the B series and C series bubble solid beverages have similar trends to the A series, and the technical scheme in the application can be applied to various bubble solid beverages with different tastes.
Note that in the above examples and comparative examples, the sources of materials used are shown in table 8.
Table 8, material Source Table
The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.
Claims (5)
1. A vitamin C bubble solid beverage, comprising the following components:
acerola cherry powder accounts for 12-15% of the total mass of the solid beverage;
sodium bicarbonate accounting for 15-20% of the total mass of the solid beverage;
the citric acid component accounts for 15-20% of the total mass of the solid beverage;
the balance being a combination of binders, sweeteners and flavouring agents;
wherein the sweetener comprises erythritol accounting for 15-20% of the total mass of the solid beverage and fructo-oligosaccharides accounting for 3-6% of the mass of the bubble solid beverage, and the adhesive comprises malic acid accounting for 1.5-5% of the total mass of the solid beverage;
during the preparation process, at least the following steps are included:
combining acerola cherry powder and a citric acid component, then adding erythritol and an adhesive, coating and granulating, and then mixing with other components; the method comprises the following specific steps:
preparation of composite particles 1: mixing the combination of erythritol and a binder with water according to the mass ratio of 1:0.1-0.2, and then spraying the mixture on the combination of acerola cherry powder and a citric acid component under the condition of keeping stirring for mixing and granulating to obtain composite particles 1;
preparation of composite particles 2: preparing a mixed system of flavoring agent and water according to the mass ratio of (2-3) to 1, adding sweetener except erythritol under the condition of keeping disturbance, continuously and uniformly mixing, freeze-drying the system, crushing, adding sodium bicarbonate after crushing, and continuously and uniformly mixing to obtain composite particles 2;
mixing and granulating the composite particles 1 and 2: spraying water mist to moisten the surfaces of the composite particles 1, adding the composite particles 2, mixing and granulating to finish the preparation;
the granularity of the composite particles 1 is controlled to be 20-60 meshes, and the granularity of the composite particles 2 is controlled to be 100-200 meshes.
2. The vitamin C bubbling solid beverage according to claim 1, wherein the particle size of the citric acid component and acerola powder in the raw material is not less than 60 mesh.
3. A vitamin C sparkling solid beverage according to claim 1, wherein the flavoring comprises not more than 1% by mass of yeast component of the solid beverage.
4. The vitamin C sparkling solid beverage according to claim 1, wherein the binder further comprises maltodextrin in an amount of up to about 20% by mass of the solid beverage.
5. The vitamin C sparkling solid beverage of claim 1, wherein said sweetener further comprises a total of no more than about 1.2% by mass of glucose steviol glycoside and sucralose.
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