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Natural plant stabilizer for beverage products and its preparation method and application

A natural plant and stabilizer technology, applied in food ingredients as clouding agents, food science, polysaccharide/gum-containing food ingredients, etc., can solve problems such as food safety doubts or panic, and achieve improved rheological properties, unique flavor, The effect of extending the shelf life

Active Publication Date: 2016-11-30
JIANGSU FOOD & PHARMA SCI COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some manufacturers even use food additives in illegal or excessive amounts in beverages for reasons such as reducing production costs, changing the taste, or selling, which often causes people to question or panic about food safety

Method used

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  • Natural plant stabilizer for beverage products and its preparation method and application
  • Natural plant stabilizer for beverage products and its preparation method and application
  • Natural plant stabilizer for beverage products and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] According to the first plan: 1L coicis milk is added with 80g of okra gum polysaccharide and 60g of Huaishan gum polysaccharide as the reference ratio. Take 25ml of concentrated coix seed milk, 2g of okra colloidal polysaccharide, and 1.5g of yam colloidal polysaccharide, the powder fineness of the components is 200 mesh, and the solid content of the concentrated coix seed milk is 30%.

[0041] Preparation of concentrated coix seed milk:

[0042] (1) Roasting: moderately roast Coix Seed to make it produce a strong fragrance, the baking temperature is 150-180°C, and the time is 10-15 minutes;

[0043] (2) Soaking: When soaking, the volume ratio of material to water is 1:3, and 0.5% NaHCO is added according to the volume ratio of 1:100 3 solution, soak at room temperature for 6-10 hours until the Coix seed grains are soft, drain and set aside;

[0044] (3) Refining: The volume ratio of the refining material to water is 1:6, and it is filtered and separated through a 100...

Embodiment 2

[0072] According to the first plan: add 120g of okra pectin polysaccharide and 80g of yam pectin polysaccharide to 1L of concentrated coix seed milk as the reference ratio. Take 30ml of concentrated coix seed milk, 3.6g of okra colloid polysaccharide, and 2.4g of yam colloid polysaccharide, the powder fineness of the components is 200 mesh, and the solid content of the concentrated coix seed milk is 30%.

[0073] The preparation method of the natural plant stabilizer of beverage product, comprises the following steps,

[0074] (1) Mixing and modulation: take the materials of the above-mentioned proportioning components and mix them evenly;

[0075] (2) Degassing: Use a vacuum degasser to degas the mixed material at a temperature of 45°C and a vacuum of 93.5k Pa;

[0076] (3) Homogenization: heat up the degassed mixed material to 65-85°C and homogenize in stages, the first homogenization pressure is 20-30MPa, and the second homogenization pressure is 30-40MPa;

[0077] (4) St...

Embodiment 3

[0083] According to plan 2: use L concentrated coix seed milk, 2L concentrated buckwheat saccharification liquid, 1L concentrated corn juice mixed liquid, add 200g of okra gum polysaccharide and 150g of Huaishan gum polysaccharide to 1L mixed liquid as a reference ratio. Take 30ml of concentrated coix seed milk, 30ml of concentrated buckwheat saccharification solution, 15ml of concentrated corn juice, 15g of okra gum polysaccharide, and 11.2g of Huaishan gum polysaccharide, the powder fineness of the components is 200 mesh, and the solid content of the concentrated coix seed milk is 30 %, the solid content of concentrated corn juice is 40%, the sugar content of concentrated buckwheat saccharification liquid is 20%

[0084] Be'.

[0085] The preparation method of natural plant stabilizer is as in Example 1.

[0086] The preparation method of the nut mixed grain drink:

[0087] Take 30g of baked mung beans, 10g of gorgon, 10g of kudzu root and natural plant stabilizer and pour...

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Abstract

The invention discloses a natural plant stabilizer for beverage products as well as a formulation method and application of the natural plant stabilizer. The stabilizer is prepared by mixing the following components: 1 L of concentrated semen coicis milk, 70-90 g of okra colloid polysaccaride and 50-70 g of Chinese yam colloid polysaccaride; or 2 L of concentrated semen coicis milk, 2 L of concentrated buckwheat saccharificaiton liquid, 1 L of concentrated maize juice (or aloe juice, cactus juice), 800-1200 g of okra colloid polysaccaride and 600-850 g of Chinese yam colloid polysaccaride. One or more of water and cooked nut and coarse cereal powder, or cooked medical materials of homology of medicine and food, or preprocessed fruits and vegetables are added according to a certain percentage as needed to prepare a beverage product. In the invention, natural plant materials are utilized to develop a series of purely natural plant stabilizers, and with the adoption of the stabilizer, the technical problems of layering, flocculation and precipitation in the beverage products are solved. In addition, the prepared stabilizer is rich in a plurality of vitamins, amino acids, polysaccarides and beneficial microelements, has the efficacy of nutrition and health care, and is a natural, safe, nutritious and healthy stablization additive for the beverage products. Furthermore, the natural plant stabilizer can be directly formulated into natural plant beverage products with unique color and flavor.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a natural plant stabilizer for beverage products and its preparation method and application. Background technique [0002] Beverages are prone to abnormal phenomena such as sedimentation, stratification or flocculation during storage, which not only affects the senses, but also affects the quality and flavor of the beverage. To solve this problem, food additives such as chemically synthesized thickeners and suspending agents are usually added. Some manufacturers even illegally or excessively use food additives in beverages for reasons such as reducing production costs, changing the taste, or selling them, which often causes people to question or panic about food safety. [0003] The applicant is specialized in the research and development of food and drugs. Through a large number of experiments and researches, it has been found that adding barley, buckwheat, corn, aloe, cactus, okra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/62A23L2/02A23L2/60A23L2/70A23L2/76
CPCA23L2/02A23L2/60A23L2/62A23L2/70A23L2/76A23V2002/00A23V2200/216A23V2250/50
Inventor 黄亚东李长川
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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