Anti-settle agent for fruit juices with granules

Abstract

The invention discloses anti-settle agent for fruit juices with granules which can not increase the viscosity of beverage system and can not cause the phenomena of dehydration and floccus. The anti-settle agent for fruit juices with granules comprises the following components according to the percentage by weight of 30 to 40 sodium carboxymethylcellulose, 8 to 12 gellan gum, 15 to 21 xanthan gum, 3 to 5 carrageenan, 20 to 22 sucrose fatty acid ester and 12 to 18 sodium citrate that are uniformly mixed. The anti-settle agent for fruit particles is suitable for preventing the fruit juices with granules from settling.

Description

technical field [0001] The invention relates to a beverage additive in the food processing industry, in particular to an anti-sedimentation agent for fruit grains and fruit juices. Background technique [0002] The existing fruit and juice drinks mainly use two principles to achieve the purpose of anti-sedimentation. The first principle is to use the viscosity method: mainly by adding a thickener to increase the viscosity of the beverage system to prevent fruit and juice from The pulp debris sinks, so as to achieve the purpose of anti-sedimentation; the second principle is to use a mild gel method: mainly by adding colloids that can form gels, the beverage becomes a microgel system, so that the gel network is used to Carrying fruit pieces and pulp debris in the juice, so as to achieve the purpose of anti-sedimentation. [0003] The first method, because only when the viscosity of the beverage system reaches a considerable level, can it prevent the pulp fragments in the frui...

AI Technical Summary

Problems solved by technology

[0003] The first method, because only when the viscosity of the beverage system reaches a considerable level, can it prevent the pulp fragments in the fruit and juice from sinking, so the taste of the beverage is sticky, making people drink "paste". feeling, so consumers are not welcome, basically no market value

[0004] The second method, because the microgel system is formed in the beverage system, it has a good effect of suspending and preventing precipitation, but the microgel will produce water separation, which will cause "dehydration" on the upper layer of the container and cause It will produce "floc" in the beverage body, which seriously affects the sensory perception of beverages packaged in transparent containers, and is also unpopular with consumers.