Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of steam-contained suspended beverage

A beverage and suspending agent technology, applied in the field of production of gas-containing suspended beverages, can solve problems such as inability to collect, and achieve the effect of delaying the dissolution rate

Inactive Publication Date: 2010-08-18
长沙日成晟食品添加剂有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the above process, after the citric acid and malic acid are added, they react with calcium carbonate immediately, so before filling and sealing, a large amount of carbon dioxide generated is directly discharged and cannot be collected at all.
[0006] Therefore, the current suspended beverage can only be made into a non-gas suspended beverage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Preparation of initiator: Under the condition of air humidity less than 70%, take 55kg of citric acid and 23kg of malic acid and grind them to a particle size of 80-120 mesh, then add 22kg of glucose powder and mix well, press into a tablet with a diameter of 8-10mm , tablet weight 0.6-0.9 grams.

[0027] Take 91.549kg of prepared beverage water and add it to the batching tank, heat it to 55°C, add 5kg of white sugar and starch sugar, 0.20kg of suspending agent (including 90 grams of calcium carbonate, 60 grams of sodium citrate, and 50 grams of gellan gum ), stir evenly and heat up to 93°C, keep warm for 8 minutes; then cool to 68°C, add 0.02kg of preservatives, 0.03kg of essence, 0.001kg of pigment, and 3.2kg of fruit grains, stir well, and fill them into bottles. Add the initiator in the bottle after packing, the amount of the initiator is added according to the ratio of 0.35-0.45 grams of initiator to 100 milliliters of beverage, and seal the bottle within 2 minutes...

Embodiment 2

[0029] Preparation of initiator: Under the condition of air humidity less than 70%, take 60kg of citric acid and 20kg of malic acid and pulverize, the particle size is 80-120 mesh, then add 20kg of glucose powder and mix well, press into a tablet with a diameter of 8-10mm , tablet weight 0.6-0.9 grams.

[0030] Take 92.636kg of prepared beverage water and add it to the batching tank, heat it to 60°C, add 3kg of aspartose and glucose, 0.3kg of suspending agent (including 180 grams of calcium carbonate, 60 grams of sodium citrate, and gelatin 60 grams of glue.), stir well and heat up to 95°C, keep warm for 10 minutes; then cool to 70°C, add 0.03kg of preservative, 0.033kg of essence, 0.001kg of pigment, and 4kg of fruit grains, stir well, and fill it into bottle, after filling, add an initiator in the bottle, the amount of the initiator is added according to the ratio of 0.35-0.45 grams of initiator to 100 ml of beverage semi-finished product, and seal within 2 minutes, steriliz...

Embodiment 3

[0032] Preparation of initiator: Under the condition of air humidity less than 70%, take 65kg of citric acid and 17kg of malic acid and grind them to a particle size of 80-120 mesh, then add 18kg of glucose powder and mix well, press into a tablet with a diameter of 8-10mm , tablet weight 0.6-0.9 grams.

[0033] Take 94.5335 kg of prepared beverage water and add it to the batching tank, heat it to 65°C, add 0.04 kg of cyclamate and AK sugar, 0.35 kg of suspending agent (including 238 grams of calcium carbonate, 56 grams of sodium citrate, and gelatin 56 grams of glue.), stir well and heat up to 97°C, keep warm for 12 minutes; then cool to 72°C, add 0.04kg of preservative, 0.035kg of essence, 0.0015kg of pigment, and 5kg of fruit grains, stir well, and fill it into bottle, after filling, add an initiator in the bottle, the amount of the initiator is added according to the ratio of 0.35-0.45 grams of initiator to 100 ml of beverage, and seal within 2 minutes, sterilize, cool, an...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of a steam-contained suspended beverage, comprises the following steps of: adding ingredients, such as a sweetener, a suspending agent, fruit particles, and the like to water for beverage, proportioning, stirring and canning; then, adding an initiator to the canned beverage, wherein the addition of the initiator accords with the proportion of adding 0.35-0.45g of initiator to 100ml of beverage; sealing the opening within 2 min; and finally sterilizing, cooling and evenly shaking. Accordingly, citric acid and malic acid in traditional ingredients are prepared into the initiator, and the initiator is directly added in a tablet mode after canning, the generation speed of carbon dioxide through a reaction between the citric acid and the malic acid with calcium carbonate is delayed and the opening is sealed in time to ensure that carbon dioxide generated in the reaction is sealed in the beverage bottle.

Description

technical field [0001] The invention relates to the field of food, in particular to a production method of a suspension beverage containing vapor. Background technique [0002] Suspension beverage is a new type of natural beverage emerging in the Chinese market. Because it is intuitive, real, and equipped with transparent packaging, it gives people a bright feeling and is deeply loved by consumers. Moreover, today's society advocates natural beverages, and the floating and smooth food particles in suspension beverages just meet the psychology of consumers, so they have huge market potential. [0003] Suspension beverage means that food particles can be evenly distributed in the beverage, without obvious stratification or sinking during the shelf life. Naturally granulated fruits and vegetables, such as citrus, peach, pear, apple, etc., can be processed into suspension beverages. The suspension of suspended beverages is generally achieved by the gel network formed by food g...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L2/38
Inventor 周斌文
Owner 长沙日成晟食品添加剂有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com