CN116849363A - Sodium hyaluronate beverage and preparation process thereof - Google Patents
Sodium hyaluronate beverage and preparation process thereof Download PDFInfo
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- CN116849363A CN116849363A CN202310927743.2A CN202310927743A CN116849363A CN 116849363 A CN116849363 A CN 116849363A CN 202310927743 A CN202310927743 A CN 202310927743A CN 116849363 A CN116849363 A CN 116849363A
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- 229920002385 Sodium hyaluronate Polymers 0.000 title claims abstract description 82
- 229940010747 sodium hyaluronate Drugs 0.000 title claims abstract description 82
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 title claims abstract description 82
- 235000013361 beverage Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 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 51
- 238000002156 mixing Methods 0.000 claims abstract description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 34
- 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 claims abstract description 20
- 239000004376 Sucralose Substances 0.000 claims abstract description 20
- 229940013618 stevioside Drugs 0.000 claims abstract description 20
- 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 claims abstract description 20
- 235000019202 steviosides Nutrition 0.000 claims abstract description 20
- 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 abstract description 20
- 235000019408 sucralose Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 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 18
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 18
- 235000014837 Malpighia glabra Nutrition 0.000 claims abstract description 18
- 235000019693 cherries Nutrition 0.000 claims abstract description 18
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- 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 abstract description 15
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 241001640002 Malpighia emarginata Species 0.000 claims abstract 6
- 238000003756 stirring Methods 0.000 claims description 32
- 235000015197 apple juice Nutrition 0.000 claims description 16
- 235000015165 citric acid Nutrition 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000005086 pumping Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 2
- 238000005070 sampling Methods 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 3
- 235000019640 taste Nutrition 0.000 abstract description 28
- 230000008859 change Effects 0.000 abstract description 10
- 239000000047 product Substances 0.000 description 41
- 230000000052 comparative effect Effects 0.000 description 24
- 240000003394 Malpighia glabra Species 0.000 description 12
- 235000015203 fruit juice Nutrition 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 230000001502 supplementing effect Effects 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 102000008186 Collagen Human genes 0.000 description 5
- 108010035532 Collagen Proteins 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 229920001436 collagen Polymers 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 230000035622 drinking Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000288157 Passiflora edulis Species 0.000 description 3
- 235000000370 Passiflora edulis Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000001723 extracellular space Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 210000001179 synovial fluid Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 210000004127 vitreous body Anatomy 0.000 description 1
- 238000005406 washing Methods 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
Abstract
The application relates to the technical field of sodium hyaluronate beverage, in particular to sodium hyaluronate beverage and a preparation process thereof, wherein the beverage formula comprises the following components in parts by weight: 0.05-0.2 part of sodium hyaluronate, 0.2-5 parts of acerola cherry powder, 0.05-0.25 part of sucralose, 0.05-0.2 part of stevioside, 0.5-2 parts of citric acid, 0.1-1 part of sodium citrate, 5-30 parts of concentrated juice, 0.2-2 parts of edible essence and the balance of adjusting water. The preparation process comprises the following steps: s1, pre-dissolving sodium hyaluronate; s2, dissolving concentrated juice; s3, pre-dissolving the additive component; s4, mixing all the pre-dissolved components; s5, adding edible essence; s6, constant volume; s7, sterilizing. The application provides a clear-taste sodium hyaluronate beverage, which is used for solving the technical problems that the existing sodium hyaluronate beverage is complex and thick in taste and easy to precipitate and change color when being stored.
Description
Technical Field
The application relates to the technical field of sodium hyaluronate beverages, in particular to a sodium hyaluronate beverage and a preparation process thereof.
Background
Sodium hyaluronate is a main component constituting connective tissue such as human body cell matrix, eye vitreous body, joint synovial fluid, etc., and has the characteristics of retaining water, maintaining extracellular space, regulating osmotic pressure, lubricating, and promoting cell repair in vivo. The common sodium hyaluronate is used as an injection or a cosmetic, but most people cannot use the injection, and meanwhile, researches show that the oral sodium hyaluronate has better moisturizing effect compared with the oral sodium hyaluronate applied to the cosmetic. Therefore, the development of the sodium hyaluronate beverage has good market prospect.
For example, chinese patent CN114868847A provides a passion fruit sodium hyaluronate beverage and a preparation method thereof, wherein passion fruit and sodium hyaluronate are used as main raw materials, and fish collagen peptide, SOD yeast powder and other raw materials are used as auxiliary materials to prepare the passion fruit sodium hyaluronate beverage with good effects of resisting oxidization, moisturizing, tendering skin and the like. Or the Chinese patent CN115428877A provides a sodium hyaluronate composite beverage for maintaining beauty and keeping young and a preparation method thereof, which is prepared by adding other raw materials such as sodium hyaluronate, bonito elastic collagen, fish collagen peptide and the like.
However, the above products have the following technical problems:
the product has complex raw material types, so that the taste of the product is complex and non-hierarchical; meanwhile, substances such as collagen and the like are added, so that the taste is thick, and the drink preference of most consumers is not met; the raw materials of various kinds are not easy to be stable in the product, and the phenomena of precipitation, color change and the like are easy to occur when the products are sold and stored.
Disclosure of Invention
The application provides a sodium hyaluronate beverage, which is used for solving the technical problems that the existing sodium hyaluronate beverage is complex and viscous in taste and easy to precipitate and change color during storage.
The application provides the following technical scheme: a sodium hyaluronate beverage comprises the following components in parts by weight: 0.05-0.2 part of sodium hyaluronate, 0.2-5 parts of acerola cherry powder, 0.05-0.25 part of sucralose, 0.05-0.2 part of stevioside, 0.5-2 parts of citric acid, 0.1-1 part of sodium citrate, 5-30 parts of concentrated juice, 0.2-2 parts of edible essence and the balance of adjusting water; the concentrated juice is decolorized and deacidified.
The beneficial effects are that:
the inventor finds that the prior art beverage containing sodium hyaluronate is added with more expensive and complex components including various beauty and health care substances such as collagen, protein peptide and the like, so that the beverage is expensive, and the product is too viscous to drink and has a smooth taste, and the essence of the beverage is not in the range of the beverage used by the consumers for daily water supplement. In addition, sodium hyaluronate-containing products are less common in near-water juice beverages that are in great demand in consumer daily life. Aiming at the blank of the products in the market, the inventor researches and develops a beverage containing sodium hyaluronate and a preparation process thereof.
The inventors found that when only sodium hyaluronate, sweetener additive and acidulant were added during the preparation process, the prepared beverage exhibited less and less taste and was not sufficiently rich. Although sodium hyaluronate can increase the consistency of the product, the amount of sodium hyaluronate added to achieve a juice-like taste is far higher than the national food safety standard and does not meet the addition standard. When the inventor adds general concentrated juice to blend the taste of the product, the blended product is easy to change color when being stored, and the selection of the product by consumers is influenced.
1. The sodium hyaluronate and the concentrated fruit juice are added in the beverage disclosed by the application, so that the beverage is rich in taste and thick, the drinking experience of a nearly pure fruit juice beverage is achieved, and the beverage is a near-water fruit juice beverage. The sodium hyaluronate can also provide a water supplementing function, and plays a role in supplementing water and resisting oxidation by matching with vitamin C provided by concentrated fruit juice and acerola cherry powder. Meanwhile, sugar-free and caloric sucralose and stevioside are used as sweet additives, so that the thickness of the drinking taste is increased, and the beverage is free of burden in drinking and is more suitable for young consumers at present.
2. Compared with the common concentrated juice, the concentrated juice adopting the decolored and deacidified method has better product stability and no color change during storage and display. The reason is that the fruit juice pigment and acidic substances (phenols) after decolorization and deacidification are removed, and oxidation and color change reactions are not easy to occur during the aging process.
Further, the decolorized and deacidified juice includes concentrated apple juice.
The decolorized and deacidified concentrated apple juice is low in price and rich in source, and is suitable for large-scale industrial production.
Further, the sodium hyaluronate beverage comprises the following components in parts by weight: 0.125 part of sodium hyaluronate, 0.2 part of acerola cherry powder, 0.05-0.25 part of sucralose, 0.05-0.2 part of stevioside, 0.5-2 parts of citric acid, 0.1-1 part of sodium citrate, 16 parts of concentrated juice, 0.2-2 parts of edible essence and the balance of blending water.
Further, the sodium hyaluronate beverage comprises the following components in parts by weight: 0.2 part of sodium hyaluronate, 0.2 part of acerola cherry powder, 0.05-0.25 part of sucralose, 0.05-0.2 part of stevioside, 0.5-2 parts of citric acid, 0.1-1 part of sodium citrate, 5 parts of concentrated juice, 0.2-2 parts of edible essence and the balance of blending water.
Further, the sodium hyaluronate beverage comprises the following components in parts by weight: 0.05 part of sodium hyaluronate, 0.2 part of acerola cherry powder, 0.05-0.25 part of sucralose, 0.05-0.2 part of stevioside, 0.5-2 parts of citric acid, 0.1-1 part of sodium citrate, 30 parts of concentrated juice, 0.2-2 parts of edible essence and the balance of blending water.
The application also provides a preparation process of the sodium hyaluronate beverage, which comprises the following steps:
s1, pre-dissolving sodium hyaluronate: adding the blending water into the pre-dissolving barrel, adding sodium hyaluronate, stirring, adding the blending water, continuously stirring, and pumping into a blending cylinder;
s2, dissolving concentrated juice: adding the concentrated juice into a blending cylinder, and uniformly stirring;
s3, pre-dissolving additive components: adding the mixing water into a pre-dissolving barrel, sequentially adding sucralose, stevioside, citric acid, sodium citrate and acerola cherry powder, stirring and dissolving, and pumping into a mixing cylinder;
s4, mixing the pre-dissolved components: pumping sodium hyaluronate, concentrated apple juice and additive component solution into a blending cylinder, and continuously stirring for 5-10 minutes;
s5, adding edible essence: after the solid components are uniformly mixed, adding edible essence into a blending cylinder;
s6, constant volume: according to the proportioning requirement, adding water in the proportioning cylinder to 90% of the total proportioning weight, and stirring for 15-25 minutes; the remaining water was replenished after the predetermined BRIX was calculated by sampling, and stirring was continued for 15-20 minutes after replenishing.
S7, sterilizing: and (3) performing high-temperature sterilization operation on the prepared product, and cooling the product by sterilization.
The beneficial effects are that:
1. because the sodium hyaluronate is difficult to dissolve completely in water, the sodium hyaluronate is pre-dissolved and then mixed with other components to dissolve, so that the sodium hyaluronate can be dissolved more completely and mixed more uniformly, and the thick and rich mouthfeel of the product is ensured.
2. According to the application, the sucralose, the stevioside, the citric acid, the sodium citrate and the acerola cherry powder are added after being stirred in advance, so that acidic substances and sweet substances are fused in advance, the sour taste or the sweet taste of the product is not prominent, and the taste of the product is more balanced when the product is drunk.
3. The two-section constant volume operation is adopted, so that the volume can be accurately fixed, the weight fraction of the blended product is more accurate, and the accurate control of the taste of the product is realized.
Further, in the step S1, the stirring frequency is 35HZ, and the stirring time is more than 5 minutes.
The beneficial effects are that: the sodium hyaluronate can be fully stirred and dissolved by setting the stirring frequency and the stirring time, so that the taste of the product is improved.
Further, a filter screen is arranged at the opening of the blending cylinder in the step S2.
The beneficial effects are that: the filter screen can filter impurities contained in the fruit juice, so that the blended product does not contain fruit impurities, and the near-water taste and state of the product are improved.
Further, in the step S7, an instantaneous high temperature sterilization technology (UHT) is adopted, the sterilization temperature is 85-120 ℃, and the sterilization time is 5-60S; the cooling temperature is less than 30 ℃.
The beneficial effects are that: the high-temperature instantaneous sterilization has short action time at high temperature, and does not damage the components in the beverage so as to damage the flavor of the product.
Drawings
Fig. 1 is a schematic flow chart of a sodium hyaluronate beverage and a preparation process thereof according to an embodiment of the present application.
Detailed Description
The following is a further detailed description of the embodiments:
example 1
The sodium hyaluronate beverage specifically comprises 0.05 part of sodium hyaluronate, 0.2 part of acerola cherry powder, 0.05 part of sucralose, 0.05 part of stevioside, 0.5 part of citric acid, 0.1 part of sodium citrate, 30 parts of decolored and deacidified concentrated apple juice, 0.5 part of edible essence and 968.55 parts of blending water, wherein the parts are in parts by mass.
The specific preparation method of the sodium hyaluronate beverage comprises the following steps:
s1, pre-dissolving sodium hyaluronate: 140 parts of blending water is added into the pre-dissolving barrel 1, a stirrer is started and adjusted to a proper stirring speed, sodium hyaluronate is added and stirred for 5 minutes until no large block with the diameter exceeding 5cm exists, 60 parts of water is added, stirring is continued for 10 minutes, and the mixture is pumped into a blending cylinder after full pre-dissolving.
S2, dissolving concentrated juice: opening the blending cylinder cover and placing the filter screen. Stirring is started, and the concentrated apple juice is poured into a mixing cylinder. The inner bag containing the fruit juice is rinsed 2 times with a proper amount of RO water, and the rinsed water is poured into a mixing cylinder.
S3, pre-dissolving additive components: 150 parts of mixing water is added into the pre-dissolving barrel 2, a stirrer is started and adjusted to a proper stirring speed, and sucralose, stevioside, citric acid and acerola cherry powder are respectively added according to the sequence. The bag filled with the sucralose and the stevioside is thoroughly rinsed for 2 times by RO water, and the rinsed water is poured into a pre-dissolving barrel and stirred for 5 minutes. And after the pre-dissolution is sufficient, pumping the mixture into a mixing cylinder.
S4, mixing the pre-dissolved components: the blending cylinder is kept to be continuously stirred for 5 minutes, so that the components are uniformly mixed.
S5, adding edible essence: adding edible essence into the blending tank, rinsing the inner wall of the essence container with RO water for three times, and supplementing the rinsed RO water into the blending tank.
S6, constant volume: the mixing tank was filled with water to 90% of the total amount of the mixture, and the Brix ((Brix) degree) and pH were measured after stirring for 10 minutes. And calculating the water supplementing residual quantity to the total blending quantity according to a preset Brix result, and stirring for 15 minutes after water supplementing is finished.
S7, sterilizing: after the above operation is completed, UHT high temperature operation is used for sterilization under the condition of 120 ℃ for 60 seconds. Sterilizing, cooling to room temperature, and aseptically packaging. And after filling, performing physical and chemical detection and sensory test.
Example two
The difference between this example and example one is that the raw materials used are different in proportions, in particular: 0.125 part of sodium hyaluronate, 0.2 part of acerola cherry powder, 0.15 part of sucralose, 0.125 part of stevioside, 1.25 parts of citric acid, 0.55 part of sodium citrate for decoloration and deacidification, 16 parts of concentrated apple juice, 1.25 parts of edible essence and 980.35 parts of water.
Example III
The difference between this example and example one is that the raw materials used are different in proportions, in particular: 0.2 part of sodium hyaluronate, 0.2 part of acerola cherry powder, 0.25 part of sucralose, 0.2 part of stevioside, 2 parts of citric acid, 1 part of sodium citrate, 5 parts of decolored and deacidified concentrated apple juice, 2 parts of edible essence and 989.55 parts of water.
Comparative example one
The difference between this comparative example and example two is that no decolorized deacidified concentrated apple juice was added.
Comparative example two
This comparative example differs from example two in that sodium hyaluronate was not added. .
Comparative example three
The comparative example differs from example two in that the decolorized deacidified concentrated apple juice was added in an amount of 40 parts.
Comparative example four
The difference between the comparative example and the third example is that the decolorized and deacidified concentrated apple juice is changed into the concentrated apple juice which is not decolorized and deacidified, and the addition amount is unchanged.
Comparative example five
The difference between this comparative example and example three is that the decolorized and deacidified concentrated apple juice is changed to a concentrated apple juice which is not decolorized and deacidified, and the addition amount is 2 parts.
Comparative example six
The difference between this comparative example and example two is the formulation process. Specifically, the blending cylinder cover is opened and the filter screen is placed. Stirring is started, and the concentrated apple juice is poured into a mixing cylinder. The inner bag containing the fruit juice is rinsed 2 times with a proper amount of RO water, and the rinsed water is poured into a mixing cylinder. 450L of mixing water is added into a mixing tank, stirring is kept, sodium hyaluronate, sucralose, stevioside, citric acid and acerola cherry powder are sequentially added, and a bag filled with the sucralose and the stevioside is thoroughly rinsed with RO water for 2 times. Continuously stirring for 20 minutes, adding edible essence into a blending tank, washing the inner wall of the essence container with RO water for three times, and supplementing the washed RO water into the blending tank. The mixing tank was filled with water to 90% of the total amount of the mixture, and the Brix (Brix) value and pH value were measured after stirring for 10 minutes. And calculating the water supplementing residual quantity to the total blending quantity according to a preset Brix result, and stirring for 15 minutes after water supplementing is finished. After the above operation is completed, UHT high temperature operation is used for sterilization under the condition of 120 ℃ for 60 seconds. Sterilizing, cooling to room temperature, and aseptically packaging. And after filling, performing physical and chemical detection and sensory test.
Experiment one, sensory evaluation
Randomly selecting 20 persons to perform sensory evaluation on the finished products of the sodium hyaluronate beverage obtained in the examples and the comparative examples, wherein the sensory evaluation scoring standard is shown in table 1, and the evaluation result is shown in table 2:
table 1: sensory evaluation criteria for sodium hyaluronate beverages
Table 2: sensory evaluation results
| Color and state | Smell of | Mouthfeel of the product | |
| Example 1 | 4 | 5 | 5 |
| Example two | 4 | 5 | 5 |
| Example III | 5 | 4 | 5 |
| Comparative example one | 5 | 4 | 2 |
| Comparative example two | 5 | 4 | 1 |
| Comparative example three | 4 | 5 | 3 |
| Comparative example four | 3 | 4 | 4 |
| Comparative example five | 4 | 3 | 2 |
| Comparative example six | 3 | 4 | 3 |
Experiment two, product stability experiment
The experimental method comprises the following steps: the beverages prepared in the above examples three and four, and the comparative example five were stored in environments of 4 ℃, 25 ℃ and 38 ℃ for 12 weeks, respectively, and were taken out in the 4 th week, 8 th week and 12 th week for sample observation and sensory test. The test results are shown in table 3 below:
table 3: stability test results
From the above experiments and results, it can be seen that the sodium hyaluronate beverage prepared by the technical scheme of the application has good appearance in terms of smell and taste, and meets the design purpose of the product. Meanwhile, the sodium hyaluronate beverage prepared by adopting the technical scheme of the application has stable product stability, and can not generate obvious color change when being stored for 12 weeks at 25 ℃.
As can be seen from the comparison between the first and second examples, when the concentrated juice is not added, the product has a great difference in taste, which is particularly manifested by insufficient taste and light taste, because the addition of sodium hyaluronate only can make the product have a certain consistency but not so much as to achieve a rich and thick taste similar to the juice beverage after the addition of the concentrated juice and sodium hyaluronate.
As can be seen from the comparison of the second comparative example and the second example, when sodium hyaluronate is not added, the taste of the product is still light and the taste is astringent. The reason is that the taste of the concentrated juice is diluted by the blending water, and only partial juice taste can be reserved. When the amount of the concentrated juice is small, the taste is not like that of the juice and the pure water beverage, and the drinking effect is poor.
As is clear from the comparison of the second example of the comparative example, when the amount of added fruit juice is too large, the taste of the product is rich, but the whole of the product is too thick, and the taste is not smooth enough.
As is evident from the comparison of comparative example IV with example III, the initial color of the product was pale yellow and the product appeared opaque with the addition of the non-decolorized and non-deacidified concentrated juice. Although the product exhibited little difference in mouthfeel from example three, there was a significant difference in product stability. The comparative example IV was more pronounced and rapid in color change than example III in the 25℃and 38℃storage environments, and turned yellow at week 8, affecting the product's organoleptic properties. More pronounced at 38 ℃, a pronounced color change occurred at week 4.
As can be seen from the comparison of the fifth and third examples, the fifth example reduces the amount of concentrated juice added, so that the taste of the concentrated juice is greatly different from that of the third example. At the same time, its stability at 25℃and 38℃is also significantly inferior to that of example three. A significant color change occurred at week 12 under 25 ℃ storage conditions and at week 8 under 38 ℃.
As is clear from comparison between the sixth and the second examples, the concentrated juice and sodium hyaluronate are directly dissolved without using the pre-dissolution technique, and the obtained product has a granular feel on the taste under the same stirring time, because sodium hyaluronate cannot be completely crushed.
The above is merely an embodiment of the present application, and the present application is not limited to the field of the present embodiment, but the specific structure and characteristics of the present application are not described in detail. It should be noted that modifications and improvements can be made by those skilled in the art without departing from the structure of the present application, and these should also be considered as the scope of the present application, which does not affect the effect of the implementation of the present application and the utility of the patent. The protection scope of the present application is subject to the content of the claims, and the description of the specific embodiments and the like in the specification can be used for explaining the content of the claims.
Claims (9)
1. A sodium hyaluronate beverage comprises the following components in parts by weight: 0.05-0.2 part of sodium hyaluronate, 0.2-5 parts of acerola cherry powder, 0.05-0.25 part of sucralose, 0.05-0.2 part of stevioside, 0.5-2 parts of citric acid, 0.1-1 part of sodium citrate, 5-30 parts of concentrated juice, 0.2-2 parts of edible essence and the balance of adjusting water; the concentrated juice is decolorized and deacidified.
2. A sodium hyaluronate beverage as in claim 1 wherein: the decolorized and deacidified juice comprises concentrated apple juice.
3. A sodium hyaluronate beverage as in claim 2 wherein: comprises the following components in parts by weight: 0.125 part of sodium hyaluronate, 0.2 part of acerola cherry powder, 0.05-0.25 part of sucralose, 0.05-0.2 part of stevioside, 0.5-2 parts of citric acid, 0.1-1 part of sodium citrate, 16 parts of concentrated juice, 0.2-2 parts of edible essence and the balance of blending water.
4. A sodium hyaluronate beverage as in claim 2 wherein: comprises the following components in parts by weight: 0.2 part of sodium hyaluronate, 0.2 part of acerola cherry powder, 0.05-0.25 part of sucralose, 0.05-0.2 part of stevioside, 0.5-2 parts of citric acid, 0.1-1 part of sodium citrate, 5 parts of concentrated juice, 0.2-2 parts of edible essence and the balance of blending water.
5. A sodium hyaluronate beverage as in claim 2 wherein: comprises the following components in parts by weight: 0.05 part of sodium hyaluronate, 0.2 part of acerola cherry powder, 0.05-0.25 part of sucralose, 0.05-0.2 part of stevioside, 0.5-2 parts of citric acid, 0.1-1 part of sodium citrate, 30 parts of concentrated juice, 0.2-2 parts of edible essence and the balance of blending water.
6. A preparation process of a sodium hyaluronate beverage comprises the following steps:
s1, pre-dissolving sodium hyaluronate: adding the mixing water into the pre-dissolving barrel, adding sodium hyaluronate, stirring until the sodium hyaluronate is fully sheared, adding the mixing water, continuously stirring, and pumping into a mixing cylinder;
s2, dissolving concentrated juice: adding the concentrated juice into a blending cylinder, and uniformly stirring;
s3, pre-dissolving additive components: adding the mixing water into a pre-dissolving barrel, sequentially adding sucralose, stevioside, citric acid, sodium citrate and acerola cherry powder, stirring and dissolving, and pumping into a mixing cylinder;
s4, mixing the pre-dissolved components: pumping sodium hyaluronate, concentrated apple juice and additive component solution into a blending cylinder, and continuously stirring for 5-10 minutes;
s5, adding edible essence: after the solid components are uniformly mixed, adding edible essence into a blending cylinder;
s6, constant volume: according to the proportioning requirement, adding water in the proportioning cylinder to 90% of the total proportioning weight, and stirring for 15-25 minutes; the remaining water was replenished after the predetermined BRIX was calculated by sampling, and stirring was continued for 15-20 minutes after replenishing.
S7, sterilizing: and (3) performing high-temperature sterilization operation on the prepared product, and cooling the product by sterilization.
7. The process for preparing a sodium hyaluronate beverage according to claim 6, wherein: and in the step S1, the stirring frequency is 35HZ, and the stirring time is more than 5 minutes.
8. The process for preparing a sodium hyaluronate beverage according to claim 7, wherein: and S2, a filter screen is arranged at the opening of the blending cylinder.
9. The process for preparing a sodium hyaluronate beverage according to claim 8, wherein: in the step S7, an instantaneous high-temperature sterilization technology (UHT) is adopted, the sterilization temperature is 85-120 ℃, and the sterilization time is 5-60S; the cooling temperature is less than 30 ℃.
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