CN1720824A - Method for preparing in situ processed beverage - Google Patents
Method for preparing in situ processed beverage Download PDFInfo
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- CN1720824A CN1720824A CN200410052769.4A CN200410052769A CN1720824A CN 1720824 A CN1720824 A CN 1720824A CN 200410052769 A CN200410052769 A CN 200410052769A CN 1720824 A CN1720824 A CN 1720824A
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Abstract
The invention relates to method for preparing in situ processed beverage, wherein the beverage which is prepared from functional or nourishing ingredients, other food additives and drinking water through in-situ preparation process, wherein the ingredients are sectionalized and prefabricated into dosage groups that include at least a sweetener group, and an edible acid group, and a quantitative filling injector is employed for measurement and formulate feeding.
Description
Technical field
The present invention relates to a kind of manufacture craft of now joining beverage, especially a kind ofly contain showing of vegetable raw material such as fruit juice etc. and join preparation of beverage.
Background of invention
Now join beverage and generally include fruit, vegetables juice class; Milk and plant extraction liquid class; As: join beverage class through adding the inspissated juice made after the acid adjustment sugariness through converting showing that drinking water is made into fruit juice, common have a dark plum beverage etc.; Or milk and Counterfeit Item thereof add sweetener etc. and join the beverage class through converting showing of drinking water preparation, and common have a pearl milk tea beverage etc.; Or with plant extraction liquid through adding sweetener, beverage such as cola etc. are joined in showing that blowing agent etc. are made into, the well matched system method of one is: the concentrated liquid prescription of the drink liquid component being made one comprises that adding mould inhibitor and stabilizing agent etc. makes it to be suitable for to preserve, during use through being blended into drinking water, make the beverage of now joining existing drink behind solid constituent such as konjaku micelle and the carbon dioxide foaming agent etc., and the existing fruit drink of now joining all is suitable for cold drink, adopt showing of the instant crystallization of fruit juice to join fruit drink and all be suitable for hot drink again, the beverage that makes with instant method for crystallising is difficult to preserve the intact of thermal sensitivity nutrition component wherein, as make the algae beverage of now joining, can't keep not being damaged just especially resemble the nutrition component and the bioactivator of protein beverages such as fresh spirulina.
As everyone knows, an important quality index of beverage is a mouthfeel, because human body is different with acidity in the sense of taste under the different temperatures for same sugariness, as: the beverage of sugariness can be felt than more than 35 ℃ the time " sweet " significantly when temperature is lower than 10 ℃ equally; Same acidity can be felt than below 15 ℃ the time " acid " significantly in time more than 30 ℃, therefore, adopts the existing concentrate that contains fruit juice of making one, adopts the mouthfeel requirement which type of prescription all can't the hot and cold two kinds of beverages of simultaneous adaptation.In addition, now join and adopt manual operations just can produce difference in operation inevitably in the preparation of beverage, add with new fresh fruit, vegetables and now squeeze the juice when being raw material owing to exist the sense organ of the quality discrepancy fluctuation that contains sugar between the raw material individuality and contain aspects such as acid, operator's individuality to judge that factor such as difference just more cannot say for sure to have demonstrate,proved the unanimity of mouthfeel quality, therefore, join beverage with showing of existing method preparation and especially now squeeze the juice when being raw material usually because the instability of mouthfeel causes blame with new fresh fruit, vegetables, only it can only be suitable for making low and middle-grade times show and join drink variety.
Now join beverage and will realize that it is the making that can finish beverage fast that the operation of commercialization profit requires, so just do not allow the operator to spend the mouthfeel that the more time is used to adjust beverage, require more simultaneously to guarantee that health in the manufacturing process is with convenient, the beverage quality effect is joined in showing that mouthfeel is identical, that meet sanitary standard in order to obtain, through engineering approaches is made, just must innovate, now join beverage and realize that through engineering approaches, specialization, hygienic and convenientization are the international main trend of its development the requirement that the preparation method of now joining beverage is prepared fast according to through engineering approaches.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of now joining beverage, comprise that to solve the plant class showing of fruit, vegetables juice beverage join the mouthfeel quality difference that exists in the drinking production technology due to fresh feed quality discrepancy and the reinforced difference of artificial preparation, obtain the quality conformance of through engineering approaches operation; Simultaneously can finish beverage preparation fast, adapt to the commercialization rate request of now joining, adopt the prefabricated beverage ingredient of grouping to be easy to store and keep that the trophism component is not subjected to chemical damage in the beverage, can be according to the different cultivars requirement of preparation hot and cold beverage etc., accurately add the sour-sweet mouthfeel component of different beverages, make and adopt same component batching to obtain the preparation result of design mouthfeel in the time of can realizing preparing the different temperatures beverage fast.
The present invention is achieved by the following technical solutions, the present invention adopts a kind of preparation method of now joining beverage, adopt beverage functional or nutrition component, other food additives and drinking water, the existing preparation of warp is modulated into as method now joins beverage, it is characterized in that described component of now joining beverage is prefabricated into the batching class through grouping, wherein sweetener class, edible acids adopt quantitative charger to measure and prepare feeding at least, are modulated into and now join beverage through adding all the other drink formula compositions.Prefabricated being meant of described grouping will can preserve and prepare feeding by formula constituent composite or that mix each other after composite being integrated.The described quantitative charger that is used to carry out sweetener class, edible acids metering and prepare feeding is the quantitative charger of pressure sending type.Functional or the nutrition component of described beverage comprises algae and fruit, vegetables juice class and milk or vegetable fat powder, and wherein algae comprises granule or the little algae of algae; Really, vegetables juice class comprises bright press for extracting juice fruit, vegetables juice or concentrates fruit, vegetables juice or bright press for extracting juice and concentrate mixing of fruit, vegetables juice; Milk or vegetable fat powder comprise that milk, goat milk, soymilk etc. contain the protein raw materials component.Described microalgae is adopted closed or semi-hermetic type method to cultivate and forms, and makes concentrate again after cleaning and sterilization in advance and is made for synthetic beverage.Described drinking water is cold water or warm water or hot water, and wherein, the optimum temperature of joining hot beverage that shows that adopts hot water to be mixed with is 35 ℃-45 ℃.Described modulation is meant mixing between the functional or nutrition component of beverage or combination as is modulated into the layering beverage.
Beneficial effect of the present invention: owing to adopted the grouping precasting process of now joining beverage ingredient to make each component be kept function intact, do not produce significant chemical affect and detrimental effect in storing each other, and make each necessary component of beverage all can add the making of now joining beverage, and stored and satisfied the requirement of metering and preparation feeding, satisfied the requirement on the commercial preparation speed of beverage simultaneously, because the sweetener class of consumption sensitivity at least, edible acids has adopted quantitative charger to measure and prepare feeding, make it use extension rate to reduce greatly, satisfied simple and direct operation requirement in the commercial preparation of beverage, and can eliminate and now join the influence of operating human error, the mouthfeel quality that has reached the through engineering approaches unanimity requires and hygienic requirements, can also accurately control the batching consumption, realize adopting same assembly material to make the winter, meeting showing that identical taste quality standard requires under the different beverage temperatures such as summer joins beverage.
Description of drawings
Fig. 1 is the structural representation of a kind of quantitative charger of adopting of the embodiment of the invention;
The specific embodiment:
Adopt beverage functional or nutrition component, other food additives and drinking water, the existing preparation of warp is modulated into as method now joins beverage, wherein, the functional or nutrition component of beverage comprises algae and fruit, vegetables juice class and milk or vegetable fat powder, and wherein algae comprises fine particle or the little algae of algae; Really, vegetables juice class comprises bright press for extracting juice fruit, vegetables juice or concentrates fruit, vegetables juice or bright press for extracting juice and concentrate mixing of fruit, vegetables juice; Milk or vegetable fat powder comprise that milk, goat milk, soymilk etc. contain the protein raw materials component.
Prefabricated being meant of dividing into groups will be each other can preserve and prepare feeding by formula constituent composite or that mix after composite being integrated.Now join the batching of beverage and make algae in advance through grouping; Really, vegetables juice class; The sweetener class; The flavoring essence class; Edible acids; Thickening suspending agent class etc., wherein sweetener class, edible acids, flavoring essence class, thickening suspending agent class etc. can adopt quantitative charger to measure with feeding to control, in order to guarantee now to join the mouthfeel quality unanimity of beverage, at least sweetener class, edible acids should adopt quantitative charger to measure and feeding control, are modulated into and now join beverage through adding all the other drink formula compositions.The prefabricated principle of dividing into groups is can preserve and prepare feeding by formula constituent composite or that mix after composite being integrated each other, can attempt flavoring essence class and fruit, vegetables juice class are made one in advance to this, other flavor enhancements and edible acids are made one in advance, thickening suspending agent class and other additives etc. is made one in advance.
The quantitative charger of sweetener class, the metering that eats acids grouping batching and preparation feeding can adopt the quantitative charger of the pressure sending type of market shown in Figure 1 sale, its measuring accuracy can reach 0.25ml, also can be the quantitative charger of the pressure sending type of other precision or style, as long as it is all equally available to play same effect.
But the concentration that is diluted to the quantitative charger force feed after all liquid grouping batching class or component all should dissolve can guarantee that liquid feeding is accurate, really, vegetables juice class batching is not used concentrated sauce as far as possible, as must be with also should further diluting, so that metering and dispensing, all liq grouping batching can be preserved at on-the-spot refrigerator-freezer of the preparation about 5 ℃ or low temperature.
Below the prefabricated classification of grouping of prescription by concrete drink variety with modulation beverage grouping batching of the present invention is waited and is described in further detail:
One of embodiment, summer, fruit juice cold drink prescription was prepared burden with grouping:
The close melon of original fruit juice 15% 40ml (clear juice)
Compound "Hami" melon essence (10%) 1.0ml
Complex sugar 9ml
Calcium (7.5% concentration) 4ml
Multiple acid (10% concentration) 1ml
Thickening stabilizing agent (0.6%) 8.4ml
Fresh spirulina concentrate 12ml
Drinking water is that cold water adds to the 250ml cup completely
Modulation: all grouping batchings are with the mixed beverage that gets of drinking water, color: clear look, substantially transparent band algae green
In 1 minute operating time
Little algae such as the world overwhelming majority's spirulina manufacturing enterprise all adopts the open pond of runway, seriously polluted in cultivation and the processing process, product algae off-flavors is heavy, the algae beverage of making through reprocessing with this dry product that contains must be through taking off raw meat and peculiar smell is covered operation, therefore taste is heavy, to the taste bad adaptability of different crowd and sales territory.The fresh algae that the present invention adopts, system carries out the pure natural that adopts purebred airtight pollution-free cultivation to obtain in biological domestication back, the fresh algae liquid that meets sanitary standard to its wild improved seeds, pollution-free, the free from extraneous odour of microalgaes such as spirulina that this method is cultivated, nutrition remains intact with the most valuable biologically actie health medicinal component, the human absorptivity is up to 100%, thereby is more suitable for directly using to make without processing of the present inventionly containing showing of fresh little algae and joining beverage.
The cultivation of above-mentioned fresh spirulina concentrate with the process of purchasing is: collection → cleaning → sterilization → make concentrate with drinking water to be made for synthetic beverage.
Two of embodiment, fruit yoghourt drink formula and grouping batching throughout the year:
Original fruit juice clear juice of 20% this melon of 50ml (10%) and the clear juice of honeydew melon (10%)
Multiple glue (1%) 12ml
Complex sugar 9ml
Multiple acid (10%) 6ml
Calcium lactate (7.5%) 4ml
Milk powder 14 grams
Pawpaw essence (10%) 3ml
Purple ball algae concentrate 12ml
Drinking water is cold water or warm water, adds to 250ml
Modulation: the layering combination is provided with color: it is green in vain to go up cup, the shallow salmon pink of following cup
In 1 minute operating time
In the combination modulation, milk powder adds earlier and adds CMC after a small amount of warm water accesses and stir evenly, adding purple ball algae concentrate again stirs evenly, divide cup to become in the advanced bottom cup of 2/4-2/5, respectively fruit juice, complex sugar, multiple acid, calcium, pectin, essence are stirred after adding another glass, the fruit juice composite bed of shallow salmon pink is arranged on lower floor, and the purple ball algae milk mixed liquor of lilac is arranged on the fruit yoghourt beverage that score layer can be prepared in the upper strata.
Three of embodiment, heated beverage in winter (35 ℃-45 ℃) fruit flavoured milk tea prescription and grouping batching:
The close clear peach juice of original fruit juice 10% 25ml (40 degree)
Complex sugar 8ml
Honey peach essence (10% concentration) 6ml
Thickening stabilizing agent (SF-4) 6ml
Vegetable fat powder (protein raw materials component) 14 grams (being modulated into lysate with warm water earlier)
Spirulina concentrate 12ml
Heating drinking water (45 ℃) to the 250ml (add join finish after beverage upper strata temperature at 40-45 ℃, mean temperature is at 35 ℃-45 ℃)
Modulation: the acidifying of protein raw materials was finished with the step of mixing of fruit juice, the mixed beverage that gets of all components, color: have the green point of algae in the milk yellow
In 1 minute operating time
Four of embodiment, juice beverage prescription and grouping batching throughout the year:
The tomato aquatic foods 50ml that squeezes the juice
Tomato concentrates sauce 10mg
Multiple sour 2ml
Pectin 4ml
Edible calcium carbonate (lysate) 2ml
The particle 60mg of the pearl size that spirulina and konjaku are made
Tomato essence (10%) 1.5ml
It is full that drinking water adds to the 250ml cup
Modulation: layering combination modulation, the beverage upper strata is for red after finishing, and lower floor is a dirty-green.
In 1 minute operating time
In addition, also can adopt watermelon now to squeeze the juice to substitute tomato to adopt layering preparation upper strata equally is that red lower floor is serpentinous batching combination.Really, vegetables juice is bright presses fruit, vegetables juice or concentrates fruit, vegetables juice or both mixing.
Described grouping batching sweetener class is to comprise that sucrose, HFCS etc. contain the composite sweetener of saccharic composition and stevioside, AK (albumen sugar) sugar, Aspartame etc.Preparation containing pol and should be controlled at≤4 degree during diet beverage.
The edible acids of described grouping batching is to comprise composite edible acid such as citric acid, malic acid, tartaric acid, lactic acid, fumaric acid.In addition, also can add help adjustment mouthfeels such as calcium lactate, and can comprise other contained in common beverage additive components.
Add other existing system drink instruments such as container etc. with quantitative charger and add that the method for grouping special batching is in conjunction with now joining brew, make for preserving in the short time and join beverage through being blended into drinking water with showing of drinking, its making is compared with existing squeezed juice class beverage and medium-to-high grade cocktail drink has speed easy and simple to handle fast (prepare the identical beverage of 3-5 cup continuously and only need 1-2 minute), health, mouthfeel is good, nutritive value is not damaged, and system drink operational quality degree of consistency height, it is lower that the operation modulation does not need Special Training just can allot heat, more more full beverages of kind and taste new varieties, its market, region and seasonal adaptation are wide, cost is low, the efficient height can be realized convenient purification, through engineering approaches, functionalization, specialized and taste internationalizes.
Claims (7)
1. preparation method of now joining beverage, adopt beverage functional or nutrition component, other food additives and drinking water, the existing preparation of warp is modulated into as method now joins beverage, it is characterized in that described component of now joining beverage is prefabricated into the batching class through grouping, wherein sweetener class, edible acids adopt quantitative charger to measure and prepare feeding at least, are modulated into and now join beverage through adding all the other drink formula compositions.
2. a kind of preparation method of now joining beverage according to claim 1 is characterized in that prefabricated being meant of described grouping will be each other can preserve and prepare feeding by formula constituent composite or that mix after composite being integrated.
3. according to the described a kind of preparation method of now joining beverage of claim 1 to 2, it is characterized in that the described quantitative charger that is used to carry out sweetener class, edible acids metering and prepare feeding is the quantitative charger of pressure sending type.
4. according to the described a kind of preparation method of now joining beverage of claim 1 to 3, it is characterized in that the functional or nutrition component of described beverage comprises algae and fruit, vegetables juice class and milk or vegetable fat powder, wherein algae comprises granule or the little algae of algae; Really, vegetables juice class comprises bright press for extracting juice fruit, vegetables juice or concentrates fruit, vegetables juice or bright press for extracting juice and concentrate mixing of fruit, vegetables juice; Milk or vegetable fat powder comprise that milk, goat milk, soymilk etc. contain the protein raw materials component.
5. according to claim 1 and 4 described a kind of preparation methods of now joining beverage, it is characterized in that described microalgae employing closed or the cultivation of semi-hermetic type method form, and make concentrate again and are made for synthetic beverage after cleaning and sterilization in advance.
6. according to the described a kind of preparation method of now joining beverage of claim 1 to 5, it is characterized in that described drinking water is cold water or warm water or hot water, wherein, the optimum temperature of joining hot beverage that shows that adopts hot water to be mixed with is 35 ℃-45 ℃.
7. according to the described a kind of preparation method of now joining beverage of claim 1 to 6, it is characterized in that described modulation is meant mixing between the functional or nutrition component of beverage or combination as is modulated into the layering beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200410052769.4A CN1720824A (en) | 2004-07-13 | 2004-07-13 | Method for preparing in situ processed beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200410052769.4A CN1720824A (en) | 2004-07-13 | 2004-07-13 | Method for preparing in situ processed beverage |
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| Publication Number | Publication Date |
|---|---|
| CN1720824A true CN1720824A (en) | 2006-01-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200410052769.4A Pending CN1720824A (en) | 2004-07-13 | 2004-07-13 | Method for preparing in situ processed beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343041A (en) * | 2022-01-24 | 2022-04-15 | 瑞幸咖啡科技(海南)有限公司 | Zero-calorie syrup for preparing layered beverage and preparation method and application thereof |
-
2004
- 2004-07-13 CN CN200410052769.4A patent/CN1720824A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343041A (en) * | 2022-01-24 | 2022-04-15 | 瑞幸咖啡科技(海南)有限公司 | Zero-calorie syrup for preparing layered beverage and preparation method and application thereof |
| CN114343041B (en) * | 2022-01-24 | 2024-01-30 | 瑞幸咖啡科技(海南)有限公司 | Zero-calorie syrup for preparing layered beverage and preparation method and application thereof |
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