Suspending agent used for preparing highly-transparent suspended beverage

Abstract

The invention relates to a suspending agent used for preparing a highly-transparent suspended beverage. The suspending agent is prepared by smashing and uniformly mixing the following components in percent by weight at normal pressure and normal temperature: 15%-40% of gellan gum, 30%-50% of calcium carbonate, 10%-25% of sodium citrate and 10%-25% of sodium triphosphate. The suspending agent is compounded by using the gellan gum and beverage additives in common use. The suspending agent has the advantages of small usage amount, no colloid feeling, excellent acid resistance and high heat stability. The suspending agent is suitable for suspending various vegetable grains in various systems and especially can be used for improving the transparency of the beverage. Along with the gradually maturing domestic gellan gum production process in recent years, the cost of the gellan gum is gradually reduced and the use cost of single gellan gum is obviously lower than the use cost of a compounded colloid suspending agent.

Description

technical field [0001] The invention relates to the technical field of beverage additives, in particular to a suspension agent for preparing highly transparent suspension beverages. Background technique [0002] Suspension beverage refers to a new type of beverage that adds one or more ingredients such as fruit and vegetable particles to the beverage to make it evenly suspended in the beverage. The suspended beverage improves the appearance of the beverage, increases the taste and flavor of the beverage, and improves the nutritional value of the beverage. [0003] With the improvement of people's living standards, the beverage industry is constantly introducing new, nutritious and healthy beverages to meet the higher needs of consumers. Suspension beverages are developing rapidly with their unique appearance, good taste, flavor, health and nutrition. Appropriate fruits, vegetables, etc. appear in beverages, making consumers more affinity for them. Suspending agent...

AI Technical Summary

Problems solved by technology

[0004] In the market, agar, carrageenan, xanthan gum, konjac gum and other colloids are single or compounded into suspensions, and their performance always has more or less defects. For example, xanthan gum is only suitable for products with low transparency requirements, and agar Adding a large amount will affect the taste of the beverage, and its acid resistance is poor, such as carrageenan and konjac gum, etc., some colloids may produce synergistic effects and reduce the shortcomings of a single colloid

However, too much colloid compounding will make consumers feel excluded