CN1666678A - Mist generating agent and preparation method thereof - Google Patents
Mist generating agent and preparation method thereof Download PDFInfo
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- CN1666678A CN1666678A CN 200410081674 CN200410081674A CN1666678A CN 1666678 A CN1666678 A CN 1666678A CN 200410081674 CN200410081674 CN 200410081674 CN 200410081674 A CN200410081674 A CN 200410081674A CN 1666678 A CN1666678 A CN 1666678A
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- generating agent
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- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 49
- 239000003595 mist Substances 0.000 title claims description 43
- 238000002360 preparation method Methods 0.000 title claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000012153 distilled water Substances 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000012071 phase Substances 0.000 claims abstract description 18
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 12
- 239000008346 aqueous phase Substances 0.000 claims abstract description 10
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 9
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 9
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 9
- 229960004853 betadex Drugs 0.000 claims abstract description 9
- 239000000839 emulsion Substances 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 34
- 235000011187 glycerol Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 17
- NXMUXTAGFPJGTQ-UHFFFAOYSA-N decanoic acid;octanoic acid Chemical compound CCCCCCCC(O)=O.CCCCCCCCCC(O)=O NXMUXTAGFPJGTQ-UHFFFAOYSA-N 0.000 claims description 16
- 150000005691 triesters Chemical class 0.000 claims description 16
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 claims description 14
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 claims description 14
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 claims description 14
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 12
- 229930182478 glucoside Natural products 0.000 claims description 11
- 150000008131 glucosides Chemical class 0.000 claims description 11
- 238000004945 emulsification Methods 0.000 claims description 10
- 230000001804 emulsifying effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 2
- MEIRRNXMZYDVDW-MQQKCMAXSA-N (2E,4E)-2,4-hexadien-1-ol Chemical compound C\C=C\C=C\CO MEIRRNXMZYDVDW-MQQKCMAXSA-N 0.000 abstract 1
- FQPRUMXSHZSJGM-WEVVVXLNSA-N 4-[(E)-N-hydroxy-C-methylcarbonimidoyl]benzene-1,3-diol Chemical compound C\C(=N/O)C1=C(O)C=C(O)C=C1 FQPRUMXSHZSJGM-WEVVVXLNSA-N 0.000 abstract 1
- 235000014058 juice drink Nutrition 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 27
- 239000003921 oil Substances 0.000 description 18
- 235000019198 oils Nutrition 0.000 description 17
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 9
- 235000010489 acacia gum Nutrition 0.000 description 5
- 210000000697 sensory organ Anatomy 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 244000215068 Acacia senegal Species 0.000 description 4
- 229920000084 Gum arabic Polymers 0.000 description 4
- 239000000205 acacia gum Substances 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- -1 isobutyric acid sucrose esters Chemical class 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- KQNPFQTWMSNSAP-UHFFFAOYSA-N alpha-isobutyric acid Natural products CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000006408 oxalic acid Nutrition 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 239000002918 waste heat Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000019502 Orange oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000003605 opacifier Substances 0.000 description 1
- 239000010502 orange oil Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a beverage cloud comprising beta-cyclodextrin, sorbicalcohol, ODO, converted starch, distilled water, citric, glycosidie abstraction, and rosin-glyceride emulsified with ODO and converted starch to form emulsion system which has water-oil particle in 0.5-2 mu m. The preparing method of beverage cloud is disclosed as following steps, preparing aqueous phase, preparing oil phase, and confecting emulsion flavor in which step joining the beta-cyclodextrin first as embedding agent and milling in high speed with dropping solution in oil phase. Said invention is contributed to releasing and holding the fragrance of juice, embedding peculiar smell, and significantly improving the quality of juice drink. It is suit for either cold or hot package.
Description
Technical field
The present invention relates to emulsifying essence, especially relate to a kind of mist generating agent and preparation method thereof.
Background technology
Mist generating agent (Clouding agent), usually be used in the adding in flavor water drinks or the fruit drink of compositions such as adding essential oil, spices, its effect mainly is the turbidity that increases fruit drink, makes the goods composition can evenly not have lamination and generation as vaporific proterties.For example the primary raw material of lemon juice beverage is a water, and water is transparent, will form opaque vaporific proterties as lemon juice behind the adding mist generating agent.Existing mist generating agent has oil-in-water type and water-in-oil type two big classes.Oil-in-water type mist generating agent commonly on the market, its component has gum arabic, salad oil, orange oil or oranger terpene, rosin triglyceride, oxalic acid six isobutyric acid sucrose esters, citric acid, Sodium Benzoate, sorbierite, propane diols and distilled water.Gum arabic is an eucolloid, is difficult to by control of microorganisms, causes easily that microorganism exceeds standard in the final products, and gum arabic be subjected to hot relatively poor, bigger with the mist generating agent turbidity temperature influence of its preparation, be not suitable for being used for the production of hot filling fruit drink.Salad oil is the oil phase solvent, and its dissolubility is relatively poor, and proportion is also less, and easily oxidation is easy to generate the grease flavor with the mist generating agent of its preparation, and mouthfeel is also lubricated inadequately.And oxalic acid six isobutyric acid sucrose ester mouthfeels are very bitter, and the weighting agent as the preparation mist generating agent can cause the mist generating agent mouthfeel bad, is used for fruit drink and can brings bitter taste.Preparation method as for existing mist generating agent is more coarse, does not have the pasteurize process procedure, and product is subjected to the secondary pollution of microorganism easily.
Summary of the invention
The technical problem that the present invention will solve is, remedies the defective of prior art, proposes there is not gum arabic in a kind of component, salad oil and oxalic acid six isobutyric acid sucrose esters, also do not have the mist generating agent of aromatic, fumet and pigment.This mist generating agent can help to discharge and the fragrance that keeps fruit drink, the peculiar smell of embedding fruit drink, assorted flavor, also can strengthen lubricity, the solid sense of fruit drink mouthfeel, especially effectively improve the natural sense organ of fruit drink, be not only applicable to the cold filling fruit drink, and be applicable to the hot filling fruit drink.
Another technical problem that the present invention will solve is to propose a kind of preparation method of above-mentioned mist generating agent.
For mist generating agent of the present invention, above-mentioned technical problem is solved like this:
The characteristics of this mist generating agent are that weight percent content is arranged in its component is β-cyclodextrin of 0.20%～1.00%, it is an embedding medium, its function is an envelope all cpds molecule, increase is by the stability of inclusion complex to photo-thermal, oxygen, change is by the physicochemical property of envelope material, help to keep the fragrance of fruit drink, the peculiar smell of embedding fruit drink, assorted flavor.
The characteristics of this mist generating agent are to also have weight percent content to be respectively 6.00%～20.00%, 5.00%～14.00%, 7.00%～30.00% sorbierite, Glycerin, mixed triester with caprylic acid capric acid and converted starch in its component.
Sorbierite is a thickener, and good fresh and sweet tasty and refreshing property and hygroscopicity are arranged.Its function is the viscosity that increases opacifiers, and the collision opportunity between the particle is reduced, and reduces sinking speed, and its substitute has glycerine, pectin, propane diols.
Glycerin, mixed triester with caprylic acid capric acid is emulsion stabilizer, antioxidant, and its function is the solvent as oil phase, the improvement mouthfeel.
Converted starch is an emulsifying agent, and its function has been an emulsification, reduces the surface tension between the water elaioleucite, and improvement mouthfeel, its substitute have sex change Arabic gum, new source glue.
Sorbierite, Glycerin, mixed triester with caprylic acid capric acid, converted starch are arranged in the component of mist generating agent, can strengthen lubricity, the solid sense of fruit drink mouthfeel.
The characteristics of this mist generating agent be also have in its component with Glycerin, mixed triester with caprylic acid capric acid, converted starch behind the emulsification homogeneous, the weight percent content that forms the emulsion system of water elaioleucite between 0.5 μ m～2 μ m is respectively 3.00%～8.00%, 45.00%～75.00% rosin triglyceride, distilled water.
Rosin triglyceride is a weighting agent, and its function is to improve the proportion of oil phase, dwindles water and oil phase difference in specific gravity.
Distilled water is solvent, filler, and its function is dissolving converted starch and the flowability that increases product, and its substitute has deionized water, pure water.
The emulsion system that Glycerin, mixed triester with caprylic acid capric acid, converted starch and rosin triglyceride, distilled water form behind the emulsification homogeneous can effectively be improved the natural sense organ of fruit drink.
The characteristics of this mist generating agent are that to also have weight percent content in its component be 0.20%～0.80% citric acid, and it is an anticorrisive agent, and its function is the pH value of regulating above-mentioned emulsion system, and its substitute has Sodium Benzoate, benzoic acid.
The characteristics of this mist generating agent are that to also have weight percent content in its component be shoe last or hat block Zhu glucoside extract of 0.06%～0.10%, it is a crude antistaling agent, is the compound that extracts from shoe last or hat block section plant, and its function is a bacteriostasis, preservation, prevent oxidation and improve food quality, its substitute has potassium sorbate.
In sum, the characteristics of this mist generating agent are that its component and weight percent content are respectively:
β-cyclodextrin 0.20%～1.00%;
Sorbierite 6.00%～20.00%;
Glycerin, mixed triester with caprylic acid capric acid 5.00%～14.00%;
Converted starch 7.00%～30.00%;
Rosin triglyceride 3.00%～8.00%;
Distilled water 45.00%～75.00%;
Citric acid 0.20%～0.80%;
Shoe last or hat block Zhu glucoside extract 0.06%～0.10%.
For the preparation method of mist generating agent of the present invention, above-mentioned technical problem is solved like this:
Before preparation, the equipment that should guarantee has good running status, and the measurement instrument that uses, container, neck material etc. are required all production technology rules with reference to flavoring essence.Preparation process is identical with the preparation process of prior preparation method, and preparation water, preparation oil phase and preparation emulsifying essence step are arranged successively.
The preparation method of this mist generating agent, comprise that elder generation prepares aqueous phase liquid with shoe last or hat block Zhu glucoside extract, converted starch, citric acid and the part distilled water of weight percentages of components respectively, it is standby that Glycerin, mixed triester with caprylic acid capric acid, the rosin triglyceride of weight percentages of components prepared the oil phase feed liquid, prepare emulsifying essence then, sorbierite and part distilled water with standby aqueous phase liquid, weight percentages of components drops in the first emulsification pot successively earlier, it is characterized in that:
Again with the material in the first emulsification pot, melt is good to clear, drop into the cycloheptaamylose of weight percentages of components immediately, and the additional distilled water that drops into water consumption 1%～3%, make the total weight percent of distilled water reach weight percentages of components, drop into while dissolving, follow high-speed stirred, after 8 minutes～12 minutes, being warming up to temperature is 65 ℃～75 ℃, limit high-speed stirred again, the limit drips standby oil phase feed liquid, and rate of addition is 70 kilograms/hour～80 kilograms/hour, dropwises the back and continues to stir 1.5 hours～2.5 hours, get sample 50kg～100kg again and make lab scale at the high pressure homogenizer homogeneous, to determine qualified homogenization pressure value 16 ± 3MPa, again with whole feed liquids according to qualified homogenization pressure value 16 ± 3MPa homogeneous of determining, deliver to that the finished product pot is interior to be cooled off, and high-speed stirred 0.8 hour～1.2 hours, when being lower than 32 ℃～38 ℃, temperature stops to stir, and last, the emulsifying essence that is up to the standards is carried out can.
For the preparation method of mist generating agent of the present invention, above-mentioned technical problem can be solved like this:
Cooling is by chuck cooling or cooling naturally in the finished product pot of described preparation emulsifying essence.
Mist generating agent of the present invention can help to discharge and the fragrance that keeps fruit drink, the peculiar smell of embedding fruit drink, assorted flavor, also can strengthen lubricity, the solid sense of fruit drink mouthfeel, especially effectively improve the natural sense organ of fruit drink, significantly improve the quality of fruit drink.Mist generating agent of the present invention is not only applicable to the cold filling fruit drink, and is applicable to the hot filling fruit drink.
The specific embodiment
The invention will be further described below in conjunction with the specific embodiment.
The specific embodiment one
The characteristics of this mist generating agent are that its component and weight percent content are respectively:
β-cyclodextrin 0.8%;
Sorbierite 10.0%;
Glycerin, mixed triester with caprylic acid capric acid 7.0%;
Converted starch 7.0%;
Rosin triglyceride 5.0%;
Distilled water 69.5%;
Citric acid 0.6%;
Shoe last or hat block Zhu glucoside extract 0.1%.
The preparation method of this mist generating agent, comprise earlier respectively shoe last or hat block Zhu glucoside extract with weight percentages of components, converted starch, citric acid and part distilled water prepare aqueous phase liquid, Glycerin, mixed triester with caprylic acid capric acid with weight percentages of components, it is standby that rosin triglyceride prepares the oil phase feed liquid, prepare emulsifying essence then, earlier with standby aqueous phase liquid, the sorbierite of weight percentages of components and part distilled water drop in the first emulsification pot successively, again with the material in the first emulsification pot, melt is good to clear, drop into the cycloheptaamylose of weight percentages of components immediately, and the additional distilled water that drops into water consumption 1%～3%, make the total weight percent of distilled water reach weight percentages of components, drop into while dissolving, follow high-speed stirred, after 8 minutes～12 minutes, being warming up to temperature is 65 ℃～75 ℃, limit high-speed stirred again, the limit drips standby oil phase feed liquid, rate of addition is 70 kilograms/hour～80 kilograms/hour, dropwising the back continues to stir 1.5 hours～2.5 hours, get sample 50kg～100kg again and make lab scale at the high pressure homogenizer homogeneous, to determine qualified homogenization pressure value 16 ± 3MPa, again with whole feed liquids according to qualified homogenization pressure value 16 ± 3MPa homogeneous of determining, deliver to cooling naturally in the finished product pot, and high-speed stirred 0.8 hour～1.2 hours, when being lower than 32 ℃～38 ℃, temperature stops to stir, at last, the emulsifying essence that is up to the standards is carried out can.
The concrete steps of above-mentioned preparation water are, evenly mix in the aqueous phase reactions pot that the shoe last or hat block Zhu glucoside extract and the part distilled water of weight percentages of components is successively dropped into agitating device earlier, when being heated to temperature then and being 45 ℃～55 ℃, converted starch with weight percentages of components drops in the aqueous phase reactions pot again, utilizing waste heat to be warming up to temperature is 55 ℃～65 ℃, continue to stir 5 hours～6 hours, again with the citric acid input of weight percentages of components, continue again to stir and be made into water in 0.5 hour～1 hour, at last, to checking relative density qualified is that 1.079 ± 0.008 water carries out secondary centrifuging, and the aqueous phase liquid after centrifugal is standby.
The concrete steps of above-mentioned preparation oil phase are, earlier the Glycerin, mixed triester with caprylic acid capric acid input of weight percentages of components is had in the oil phase reaction pot of agitating device and stir, being heated to temperature then is 60 ℃～70 ℃, the rosin triglyceride that will be prefabricated into the weight percentages of components of powdery again drops in the oil phase reaction pot, utilizing waste heat to be warming up to temperature is 70 ℃～80 ℃, continues to stir 1.8 hours～2.2 hours.
At last, the check relative density is qualified oil phase feed liquid is standby.(relative density of oil phase is 1.007 ± 0.008)
This mist generating agent has stability preferably, can improve the natural sense organ of fruit drink, can increase the solid sense of fruit drink mouthfeel, particularly can obviously increase the lubricity of fruit drink mouthfeel, also helps beverage fragrance to discharge, and increases lasting, the assorted flavor of embedding.
The specific embodiment two
The characteristics of this mist generating agent are that its component and weight percent content are respectively:
β-cyclodextrin 0.6%;
Sorbierite 6.0%;
Glycerin, mixed triester with caprylic acid capric acid 9.0%;
Converted starch 30.0%;
Rosin triglyceride 7.0%;
Distilled water 46.9%;
Citric acid 0.4%;
Shoe last or hat block Zhu glucoside extract 0.1%.
The preparation method of this mist generating agent is identical with the specific embodiment one.
This mist generating agent has stability preferably, can significantly improve the natural sense organ of fruit drink, can increase the lubricity of fruit drink mouthfeel, particularly can obviously increase the solid sense of fruit drink mouthfeel, also help beverage fragrance to discharge, increase lasting, the assorted flavor of embedding.
Above content be in conjunction with concrete preferred implementation to further describing that the present invention did, can not assert that concrete enforcement of the present invention is confined to these explanations.For the general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to the scope of patent protection that the present invention is determined by claims of being submitted to.
Claims (9)
1. mist generating agent is characterized in that: it is β-cyclodextrin of 0.20%～1.00% that weight percent content is arranged in its component.
2. according to the described mist generating agent of claim 1, it is characterized in that: also have weight percent content to be respectively 6.00%～20.00%, 5.00%～14.00%, 7.00%～30.00% sorbierite, Glycerin, mixed triester with caprylic acid capric acid and converted starch in its component.
3. according to claim 1 or 2 described mist generating agents, it is characterized in that: also have in its component with Glycerin, mixed triester with caprylic acid capric acid, converted starch behind the emulsification homogeneous, the weight percent content that forms the emulsion system of water elaioleucite between 0.5 μ m～2 μ m is respectively 3.00%～8.00%, 45.00%～75.00% rosin triglyceride, distilled water.
4. according to the described mist generating agent of claim 3, it is characterized in that: also having weight percent content in its component is 0.20%～0.80% citric acid.
5. according to the described mist generating agent of claim 4, it is characterized in that: also having weight percent content in its component is shoe last or hat block Zhu glucoside extract of 0.06%～0.10%.
6. according to the described mist generating agent of claim 5, it is characterized in that: its component and weight percent content are respectively:
β-cyclodextrin 0.8%;
Sorbierite 10.0%;
Glycerin, mixed triester with caprylic acid capric acid 7.0%;
Converted starch 7.0%;
Rosin triglyceride 5.0%;
Distilled water 69.5%;
Citric acid 0.6%;
Shoe last or hat block Zhu glucoside extract 0.1%.
7. according to the described mist generating agent of claim 5, it is characterized in that: its component and weight percent content are respectively:
β-cyclodextrin 0.6%;
Sorbierite 6.0%;
Glycerin, mixed triester with caprylic acid capric acid 9.0%;
Converted starch 30.0%;
Rosin triglyceride 7.0%;
Distilled water 46.9%;
Citric acid 0.4%;
Shoe last or hat block Zhu glucoside extract 0.1%.
8. the preparation method of a mist generating agent, comprise that elder generation prepares aqueous phase liquid with shoe last or hat block Zhu glucoside extract, converted starch, citric acid and the part distilled water of weight percentages of components respectively, it is standby that Glycerin, mixed triester with caprylic acid capric acid, the rosin triglyceride of weight percentages of components prepared the oil phase feed liquid, prepare emulsifying essence then, sorbierite and part distilled water with standby aqueous phase liquid, weight percentages of components drops in the first emulsification pot successively earlier, it is characterized in that:
Again with the material in the first emulsification pot, melt is good to clear, drop into the cycloheptaamylose of weight percentages of components immediately, and the additional distilled water that drops into water consumption 1%～3%, make the total weight percent of distilled water reach weight percentages of components, drop into while dissolving, follow high-speed stirred, after 8 minutes～12 minutes, being warming up to temperature is 65 ℃～75 ℃, limit high-speed stirred again, the limit drips standby oil phase feed liquid, and rate of addition is 70 kilograms/hour～80 kilograms/hour, dropwises the back and continues to stir 1.5 hours～2.5 hours, get sample 50kg～100kg again and make lab scale at the high pressure homogenizer homogeneous, to determine qualified homogenization pressure value 16 ± 3MPa, again with whole feed liquids according to qualified homogenization pressure value 16 ± 3MPa homogeneous of determining, deliver to that the finished product pot is interior to be cooled off, and high-speed stirred 0.8 hour～1.2 hours, when being lower than 32 ℃～38 ℃, temperature stops to stir, and last, the emulsifying essence that is up to the standards is carried out can.
9. according to the preparation method of the described mist generating agent of claim 8, it is characterized in that:
Cooling is by chuck cooling or cooling naturally in the finished product pot of described preparation emulsifying essence.
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| CNB2004100816745A CN100333669C (en) | 2004-12-30 | 2004-12-30 | Mist generating agent and preparation method thereof |
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| CNB2004100816745A CN100333669C (en) | 2004-12-30 | 2004-12-30 | Mist generating agent and preparation method thereof |
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| CN1666678A true CN1666678A (en) | 2005-09-14 |
| CN100333669C CN100333669C (en) | 2007-08-29 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579334A (en) * | 2016-11-30 | 2017-04-26 | 浙江绿晶香精有限公司 | Opacifier |
| CN107853534A (en) * | 2017-11-22 | 2018-03-30 | 恒枫食品科技有限公司 | A kind of preparation method of opacifiers |
| CN107969598A (en) * | 2017-11-22 | 2018-05-01 | 上海华宝孔雀香精有限公司 | A kind of beverage freeze proof essence and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5965177A (en) * | 1997-11-12 | 1999-10-12 | Lashkajani; Hadi B. | Method for producing a clouding agent |
| US6159522A (en) * | 1999-09-02 | 2000-12-12 | Kraft Foods, Inc. | High performance titanium dioxide clouding agent and method of manufacture thereof |
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2004
- 2004-12-30 CN CNB2004100816745A patent/CN100333669C/en active Active
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579334A (en) * | 2016-11-30 | 2017-04-26 | 浙江绿晶香精有限公司 | Opacifier |
| CN106579334B (en) * | 2016-11-30 | 2020-04-03 | 浙江绿晶香精有限公司 | Opacifying agent |
| CN107853534A (en) * | 2017-11-22 | 2018-03-30 | 恒枫食品科技有限公司 | A kind of preparation method of opacifiers |
| CN107969598A (en) * | 2017-11-22 | 2018-05-01 | 上海华宝孔雀香精有限公司 | A kind of beverage freeze proof essence and preparation method thereof |
| CN107969598B (en) * | 2017-11-22 | 2021-01-12 | 上海华宝孔雀香精有限公司 | Anti-freezing essence for beverage and preparation method thereof |
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| CN100333669C (en) | 2007-08-29 |
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