CN115428872A - Chia seed suspension mixed beverage and preparation method thereof - Google Patents
Chia seed suspension mixed beverage and preparation method thereof Download PDFInfo
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- CN115428872A CN115428872A CN202111171453.7A CN202111171453A CN115428872A CN 115428872 A CN115428872 A CN 115428872A CN 202111171453 A CN202111171453 A CN 202111171453A CN 115428872 A CN115428872 A CN 115428872A
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- 235000020235 chia seed Nutrition 0.000 title claims abstract description 76
- 239000000725 suspension Substances 0.000 title claims abstract description 39
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 239000002562 thickening agent Substances 0.000 claims abstract description 21
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 20
- 239000003765 sweetening agent Substances 0.000 claims abstract description 20
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 18
- 239000000216 gellan gum Substances 0.000 claims abstract description 18
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 235000015197 apple juice Nutrition 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 239000000845 maltitol Substances 0.000 claims abstract description 10
- 235000010449 maltitol Nutrition 0.000 claims abstract description 10
- 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 claims abstract description 10
- 229940035436 maltitol Drugs 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 125000002252 acyl group Chemical group 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 11
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 11
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 11
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 11
- 239000011259 mixed solution Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 102000011632 Caseins Human genes 0.000 claims description 7
- 108010076119 Caseins Proteins 0.000 claims description 7
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 claims description 7
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 claims description 7
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 claims description 7
- 229960003104 ornithine Drugs 0.000 claims description 7
- 229940080237 sodium caseinate Drugs 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- 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 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 229960001790 sodium citrate Drugs 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 238000009924 canning Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 10
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 239000002245 particle Substances 0.000 description 9
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 5
- 239000001527 calcium lactate Substances 0.000 description 5
- 229960002401 calcium lactate Drugs 0.000 description 5
- 235000011086 calcium lactate Nutrition 0.000 description 5
- 240000008067 Cucumis sativus Species 0.000 description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 3
- 229960005069 calcium Drugs 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 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
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a chia seed suspension mixed beverage and a preparation method thereof, and the chia seed suspension mixed beverage comprises 2-5% of chia seeds, 0.6-0.9% of honey, 5-7% of apple juice, 7-9% of sweetening agent, 0.05-0.2% of acidity regulator, 0.03-0.06% of stabilizer, 0.3-0.5% of thickening agent and the balance of water by weight percentage; the sweetener comprises maltitol and/or white granulated sugar. The invention obviously improves the fluidity and the suspension effect of the prepared chia seed suspension mixed beverage by the specific component proportion, simultaneously avoids the weak gel phenomenon possibly generated by gellan gum by the synergistic effect to keep the refreshing taste of the beverage, and in addition, the suspension effect is further improved by adopting the specific chia seed rehydration condition in the system.
Description
Technical Field
The invention relates to the technical field of beverage preparation, in particular to an IPC (International patent Classification) No. A23L2/02, and more particularly relates to a chia seed suspension mixed beverage and a preparation method thereof.
Background
The chia seed is rich in various nutrient substances, has the effects of meal replacement, satiety and bowel relaxing, and can be prepared into the suspension mixed beverage to maintain the integrity of chia seed particles to a greater extent and promote more comprehensive nutrient absorption.
During the process of preparing chia seed beverage, the chia seed particles are easy to settle during storage due to the relatively high density of the chia seed particles. Aiming at the problem, the applicant develops a chia seed apple honey beverage and a preparation method thereof in the earlier stage, and discloses that chia seeds are suspended in the beverage by adding a compound thickening agent in a patent CN110754590A, so that the chia seed can keep better stability under the temperature conditions of 4 ℃ and 42 ℃, and meanwhile, the phenomenon of water precipitation does not occur. However, after a period of time, the applicant finds that the prepared chia seed beverage can sink to different degrees when placed at 4 ℃ for 2 months, and the clarity of the beverage is reduced, thereby affecting the mouthfeel and sensory evaluation of consumers. In addition, patent CN108936121a discloses a cucumber chia seed beverage and a preparation method thereof, the prepared cucumber chia seed beverage has high transparency, uniform chia seed dispersion, simple process and high production efficiency, but the patent does not mention stability at high and low temperatures, so that the continuous suspension effect of the cucumber chia seed beverage in the storage process cannot be known.
Based on the above situation, the applicant carries out improvement and optimization on the basis of earlier research, and particularly proposes the present application.
Disclosure of Invention
In view of the above-mentioned technical problems, the present invention provides, in one aspect, a chia seed suspension mixed beverage comprising, by weight, 2 to 5% of chia seeds, 0.6 to 0.9% of honey, 5 to 7% of apple juice, 7 to 9% of a sweetener, 0.05 to 0.2% of an acidity regulator, 0.03 to 0.06% of a stabilizer, 0.3 to 0.5% of a thickener, and the balance water; the sweetener comprises maltitol and/or white granulated sugar.
In some embodiments, the weight ratio of maltitol to white sugar is 1: (0.7-1).
Preferably, the weight ratio of the maltitol to the white granulated sugar is 1:0.85.
in some embodiments, the thickener comprises high acyl gellan gum and/or sodium carboxymethyl cellulose.
Preferably, the thickener comprises high acyl gellan gum and sodium carboxymethyl cellulose.
In some embodiments, the weight ratio of high acyl gellan gum to sodium carboxymethyl cellulose is 1: (4-6).
Preferably, the weight ratio of the high acyl gellan gum to the sodium carboxymethyl cellulose is 1:5.
in some embodiments, the stabilizing agent comprises a calcium-containing compound.
Preferably, the calcium-containing compound comprises one of calcium lactate and calcium citrate.
More preferably, the calcium-containing compound is calcium lactate.
The source of the honey is not particularly limited in the present invention, and the honey can be obtained by commercially purchasing.
The source of the apple juice is not particularly limited in the present invention, and the apple juice can be obtained by commercially available methods or can be prepared by any method commonly used by those skilled in the art.
In some embodiments, the acidity regulator comprises a mixture of sodium citrate, sodium caseinate, ornithine.
Preferably, the mass ratio of the sodium citrate to the sodium caseinate to the ornithine is (3-4): (2-2.5): 1.
More preferably, the mass ratio of the sodium citrate to the sodium caseinate to the ornithine is 3.5.
In another aspect of the invention, a preparation method of chia seed suspension mixed beverage is provided, which at least comprises the following steps:
(1) Stirring and mixing water, sweetener and thickener uniformly, adding honey and apple juice, adding acidity regulator to adjust pH to 3.8-3.9, and homogenizing; obtaining a mixed solution A;
(2) Adding rehydrated chia seed into the mixed solution A, stirring, mixing, sterilizing at 92-95 deg.C, and canning.
In some embodiments, the conditions for mixing in step (1) are: the temperature is 75-80 ℃, and the rotating speed is 800-1000r/min.
Preferably, the mixing conditions in the step (1) are as follows: the temperature is 78 ℃, and the rotating speed is 920r/min.
In some embodiments, the conditions of the homogenization treatment in step (1) are: 19-21MPa.
Preferably, the homogenization treatment in the step (1) is performed under 20MPa.
Based on the problem, the applicant finds that the prepared chia seed beverage sinks to different degrees after being placed at 4 ℃ for 2 months, the clarity of the beverage is reduced, and the taste and sensory evaluation of consumers are affected, and after a large number of experiments, the applicant finds that the fluidity and the suspension effect of the prepared chia seed suspension mixed beverage can be remarkably improved under the action of a stabilizer and a sweetener through specific component proportion, particularly when gellan gum and sodium carboxymethyl cellulose are adopted as a thickening agent, and meanwhile, the weak gel phenomenon possibly generated by the gellan gum is avoided through synergistic action to keep fresh taste, and in addition, the suspension effect of the chia seed stored at low temperature for a long time is further improved under the specific chia seed rehydration condition in the system, and the applicant conjectures that a stable polysaccharide film is formed under the specific rehydration condition, so that the suspension effect of the chia seed particles can be promoted.
In some embodiments, the rehydration conditions of chia seeds in step (2) are: the temperature is 40-50 ℃, the time is 10-20min, and the weight ratio of chia seeds to water is 1: (10-20).
Preferably, the rehydration conditions of chia seeds in step (2) are as follows: the temperature is 47 ℃, the time is 16min, and the weight ratio of chia seeds to water is 1:18.
has the advantages that: according to the invention, through specific component proportion, especially when gellan gum and sodium carboxymethylcellulose are adopted as a thickening agent, the fluidity and the suspension effect of the prepared chia seed suspension mixed beverage can be obviously improved under the action of a stabilizer and a sweetening agent, meanwhile, the weak gel phenomenon possibly generated by the gellan gum is avoided through synergistic action to keep fresh taste, and in addition, a stable polysaccharide film can be formed by adopting a specific chia seed rehydration condition in the system, so that the suspension effect is further improved.
Detailed Description
Example 1
In one aspect, the present invention provides a chia seed suspension mixed beverage, which comprises, by weight, 4% of chia seeds, 0.75% of honey, 6% of apple juice, 8% of a sweetener, 0.1% of an acidity regulator, 0.05% of a stabilizer, 0.4% of a thickener, and the balance water; the sweetener comprises maltitol and white granulated sugar, and the weight ratio is 1:0.85.
the thickening agent comprises high acyl gellan gum and sodium carboxymethyl cellulose, and the weight ratio is 1:5.
the high acyl gellan gum is available from Jiangsu Banaba Biotech limited.
The stabilizer is calcium lactate.
The acidity regulator is a mixture of sodium citrate, sodium caseinate and ornithine, and the weight ratio is 3.5.
In another aspect of this embodiment, a method for preparing a chia seed suspension mixed beverage is provided, including the steps of:
(1) Stirring and mixing water, sweetener and thickener uniformly, adding honey and apple juice, cooling to 35 deg.C, adding acidity regulator to adjust pH to 3.8, and homogenizing; obtaining a mixed solution A;
(2) Adding rehydrated chia seed into the mixed solution A, stirring at 600r/min for 30min, sterilizing at 93 deg.C, and canning.
The mixing conditions in the step (1) are as follows: the temperature is 78 ℃, and the rotating speed is 920r/min.
The condition of the homogenization treatment in the step (1) is 20MPa.
The rehydration conditions of chia seeds in the step (2) are as follows: the temperature is 47 ℃, the time is 16min, and the weight ratio of chia seeds to water is 1:18.
example 2
The embodiment provides a chia seed suspension mixed beverage, which comprises the following raw materials, by weight, 2% of chia seeds, 0.6% of honey, 5% of apple juice, 7% of a sweetener, 0.05% of an acidity regulator, 0.03% of a stabilizer, 0.3% of a thickener and the balance of water; the sweetener comprises maltitol and white granulated sugar, and the weight ratio is 1:0.7.
the thickening agent comprises high acyl gellan gum and sodium carboxymethyl cellulose, and the weight ratio is 1:4.
the high acyl gellan gum is available from Jiangsu Banaba Biotech limited.
The stabilizer is calcium lactate.
The acidity regulator is a mixture of sodium citrate, sodium caseinate and ornithine, and the weight ratio is 3.
In another aspect of this embodiment, a method for preparing a chia seed suspension mixed beverage is provided, including the steps of:
(1) Stirring and mixing water, sweetener and thickener uniformly, adding honey and apple juice, cooling to 38 ℃, adding acidity regulator to adjust pH to 3.9, and homogenizing; obtaining a mixed solution A;
(2) Adding rehydrated chia seed into the mixed solution A, stirring at 550r/min for 35min, sterilizing at 92 deg.C, and canning.
The mixing conditions in the step (1) are as follows: the temperature is 75 ℃, and the rotating speed is 800r/min.
The condition of the homogenization treatment in the step (1) is 19MPa.
The rehydration conditions of chia seeds in the step (2) are as follows: the temperature is 40 ℃, the time is 10min, and the weight ratio of chia seeds to water is 1:10.
example 3
The embodiment provides a chia seed suspension mixed beverage, which comprises the following raw materials, by weight, 5% of chia seeds, 0.9% of honey, 7% of apple juice, 9% of a sweetener, 0.2% of an acidity regulator, 0.06% of a stabilizer, 0.5% of a thickener and the balance of water; the sweetener comprises maltitol and white granulated sugar, and the weight ratio is 1:1.
the thickening agent comprises high acyl gellan gum and sodium carboxymethylcellulose, and the weight ratio is 1:6.
the high acyl gellan gum is available from Jiangsu Banaba Biotech limited.
The stabilizer is calcium lactate.
The acidity regulator is a mixture of sodium citrate, sodium caseinate and ornithine, and the weight ratio is 4.
In another aspect of this embodiment, a method for preparing a chia seed suspension mixed beverage is provided, including the steps of:
(1) Stirring and mixing water, sweetener and thickener uniformly, adding honey and apple juice, cooling to 30 ℃, adding acidity regulator to adjust pH to 3.9, and homogenizing; obtaining a mixed solution A;
(2) Adding rehydrated chia seed into the mixed solution A, stirring at 650r/min for 25min, sterilizing at 94 deg.C, and packaging.
The mixing conditions in the step (1) are as follows: the temperature is 80 ℃, and the rotating speed is 1000r/min.
The condition of the homogenization treatment in the step (1) is 21MPa.
The rehydration conditions of chia seeds in the step (2) are as follows: the temperature is 50 ℃, the time is 20min, and the weight ratio of chia seeds to water is 1:20.
example 4
This example provides a chia seed suspension drink mix and method of making the same, in a manner similar to example 1, except that the thickener does not include high acyl gellan gum.
Example 5
This example provides a chia seed suspension drink mix and a method of making the same, in a manner similar to example 1, except that the sweetener does not include maltitol.
Performance testing
1. Storage stability
The chia seed suspension mixed beverages prepared in examples 1 to 5 were stored at 2 ℃ for 3 months, respectively, and whether or not the chia seed particles fell down was observed, and the color state of the beverage was recorded, and the results are shown in table 1.
Wherein the chia seed particles are uniformly distributed and do not sink and are marked as A; marking a small number of sinking chia seed particles as B; marking the obvious subsidence of chia seed particles as C;
the beverage has uniform and transparent color and high brightness marked as A; the beverage has uniform color, and a small amount of variegated color is marked as B; the color unevenness was denoted as C.
TABLE 1
| Numbering | Chia seed particle suspension effect | Beverage color |
| Example 1 | A | A |
| Example 2 | A | A |
| Example 3 | A | A |
| Example 4 | B | B |
| Example 5 | C | B |
Claims (10)
1. A chia seed suspension mixed beverage is characterized by comprising, by weight, 2-5% of chia seeds, 0.6-0.9% of honey, 5-7% of apple juice, 7-9% of a sweetening agent, 0.05-0.2% of an acidity regulator, 0.03-0.06% of a stabilizer, 0.3-0.5% of a thickening agent and the balance of water; the sweetener comprises maltitol and/or white granulated sugar.
2. The chia seed suspension mixed beverage according to claim 1, wherein the weight ratio of maltitol to white granulated sugar is 1: (0.7-1).
3. The chia seed suspension drink mix of claim 1, wherein the thickener comprises high acyl gellan gum and/or sodium carboxymethyl cellulose.
4. A chia seed suspension drink mix according to claim 3, wherein the weight ratio of high acyl gellan gum to sodium carboxymethyl cellulose is 1: (4-6).
5. The chia seed suspension drink mix of claim 1, wherein the stabilizer comprises a calcium-containing compound.
6. A chia seed suspension drink mix according to any one of claims 1 to 5, wherein the acidity regulator comprises a mixture of sodium citrate, sodium caseinate, ornithine.
7. A method of preparing a chia seed suspension drink mix according to any one of claims 1 to 6, comprising at least the following steps:
(1) Stirring and mixing water, sweetener and thickener uniformly, adding honey and apple juice, adding acidity regulator to adjust pH to 3.8-3.9, and homogenizing; obtaining a mixed solution A;
(2) Adding rehydrated chia seed into the mixed solution A, stirring, mixing, sterilizing at 92-95 deg.C, and canning.
8. The method for preparing chia seed suspension mixed beverage according to claim 7, wherein the mixing conditions in the step (1) are: the temperature is 75-80 ℃, and the rotating speed is 800-1000r/min.
9. The method for preparing a chia seed suspension drink mix according to claim 7, wherein the conditions for the homogenization treatment in step (1) are: 19-21MPa.
10. The method for preparing chia seed suspension mixed beverage according to claim 7, wherein the condition of rehydration of chia seeds in step (2) is: the temperature is 40-50 ℃, the time is 10-20min, and the weight ratio of chia seeds to water is 1: (10-20).
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| CN202111171453.7A CN115428872A (en) | 2021-10-08 | 2021-10-08 | Chia seed suspension mixed beverage and preparation method thereof |
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| CN104172412A (en) * | 2014-08-06 | 2014-12-03 | 山东上善堂生物工程有限公司 | Aloe pulp particle drink |
| CN105767819A (en) * | 2015-10-15 | 2016-07-20 | 上海中福置业控股集团有限公司 | Chia seed suspended particle drink and preparation method thereof |
| CN106071559A (en) * | 2016-06-24 | 2016-11-09 | 天津科技大学 | A kind of Folium Perillae Cortex cocois radicis gel suspension beverage and preparation method thereof |
| CN107439865A (en) * | 2017-09-06 | 2017-12-08 | 宜兰食品工业股份有限公司 | A kind of plural gel and cereal suspending beverage and preparation method thereof |
| CN110754590A (en) * | 2019-11-17 | 2020-02-07 | 上海赢创食品发展有限公司 | Chia seed apple honey beverage and preparation method thereof |
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2021
- 2021-10-08 CN CN202111171453.7A patent/CN115428872A/en active Pending
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| CN104172412A (en) * | 2014-08-06 | 2014-12-03 | 山东上善堂生物工程有限公司 | Aloe pulp particle drink |
| CN105767819A (en) * | 2015-10-15 | 2016-07-20 | 上海中福置业控股集团有限公司 | Chia seed suspended particle drink and preparation method thereof |
| CN106071559A (en) * | 2016-06-24 | 2016-11-09 | 天津科技大学 | A kind of Folium Perillae Cortex cocois radicis gel suspension beverage and preparation method thereof |
| CN107439865A (en) * | 2017-09-06 | 2017-12-08 | 宜兰食品工业股份有限公司 | A kind of plural gel and cereal suspending beverage and preparation method thereof |
| CN110754590A (en) * | 2019-11-17 | 2020-02-07 | 上海赢创食品发展有限公司 | Chia seed apple honey beverage and preparation method thereof |
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