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Beverage cold turbidity preventing method

A technology of cold turbidity and beverage, which is applied in the field of prevention and treatment of beverage cold turbidity, which can solve the problems of beverage flavor decline, residual formaldehyde, food safety threats, etc., and achieve the effect of preventing cold turbidity and extending the shelf life

Inactive Publication Date: 2019-01-25
NINGBO XINUOYA MARINE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the formaldehyde addition method not only eliminates most of the polyphenols, leading to a decrease in the flavor of the beverage, but may also cause a certain amount of formaldehyde to remain in the final product, posing a threat to food safety.

Method used

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  • Beverage cold turbidity preventing method
  • Beverage cold turbidity preventing method
  • Beverage cold turbidity preventing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Purchase fruit and vegetable juice beverages (acidic), beer (acidic), rice wine (acidic), milk beverages (neutral), plant beverages (neutral), tea beverages (neutral) added with protein and polyphenols from the market , protein drink (alkaline), coffee drink (alkaline), and determine the sensitive protein in it. Determination of sensitive protein refers to the method in "Introduction to a Rapid Method for Determination of Beer Turbidity Sensitive Protein" ("Brewing" Volume 29, Issue 4, July 2002). Specific proline endonuclease and dipeptidyl peptidase IV (DPPIV) were purchased from the market.

[0021] Enzyme preparations are added to various beverages. The effective enzymatic hydrolysis component in the enzyme preparation is specific proline endonuclease, and the enzymatic hydrolysis addition amount of specific proline endonuclease is 10ppm; Afterwards, the sensitive protein was determined, and the determination time was the initial time point and the 45th day of enzy...

Embodiment 2

[0024] Purchase fruit and vegetable juice beverages (acidic), beer (acidic), rice wine (acidic), milk beverages (neutral), plant beverages (neutral), tea beverages (neutral) added with protein and polyphenols from the market , protein drink (alkaline), coffee drink (alkaline), measure sensitive protein wherein, the assay method of sensitive protein is with reference to the reference document described in embodiment 1.

[0025] Add enzyme preparations to various beverages respectively. The effective enzymatic hydrolysis component in the enzyme preparation is dipeptidyl polypeptide enzyme IV (DPPIV), and the enzymatic hydrolysis addition amount of dipeptidyl polypeptide enzyme IV is 10ppm; Sensitive proteins were determined, and the determination time was the initial time point and the 45th day of enzymatic hydrolysis. The result is as figure 2 shown.

[0026] From the results, it was found that the hydrolysis rate of dipeptidyl polypeptidease IV (DPPIV) for the alkaline beve...

Embodiment 3

[0028] Purchase fruit and vegetable juice beverages (acidic), beer (acidic), rice wine (acidic), milk beverages (neutral), plant beverages (neutral), tea beverages (neutral) added with protein and polyphenols from the market , protein drink (alkaline), coffee drink (alkaline), measure sensitive protein wherein, the assay method of sensitive protein is with reference to the reference document described in embodiment 1.

[0029] Enzyme preparations were added to various beverages, and the effective enzymolysis components in the enzyme preparation were specific proline endonuclease and dipeptidyl polypeptidease IV (DPPIV). Enzymatic hydrolysis, after enzymatic hydrolysis, the sensitive protein was measured, and the measurement time was the initial time point and the 45th day of enzymatic hydrolysis. The result is as image 3 shown.

[0030] From the results, it was found that by adding 10 ppm of specific proline endonuclease and dipeptidyl polypeptidease IV (DPPIV), the enzymol...

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Abstract

The invention provides a beverage cold turbidity preventing method. According to the method, an enzyme preparation is added into a beverage to be treated, the enzyme preparation is prepared from the main ingredients of one or two of dipeptidylpeptidase IV (DPPIV) and specific proline endoprotease, the enzymolysis adding amount of the dipeptidylpeptidase IV is 0.1 to 50 ppm, and a treating temperature is kept at -10 to 40 DEG C. A dipeptidylpeptidase IV and / or specific proline endoprotease enzymolysis method is utilized to degrade proline-rich protein which is prone to cause cold turbidity, sothat protein, polyphenol and polymers thereof are prevented from generating precipitate; thus, the purposes of preventing cold turbidity and prolonging product shelf life are achieved, and nutritionalingredients of the beverage can be ensured to be comprehensively kept.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a preventive treatment of beverage cold turbidity. Background technique [0002] In the beverage processing industry, due to the existence of a large number of protein substances, especially proline-rich gliadin, insoluble complexes are often formed due to the cross-linking of such proteins and polyphenols during long-term storage, thereby Cold turbidity occurs. The particle size range of this type of particles is between 0.1-1.0 μm; when more proteins and polyphenols participate in the cross-linking, “permanent turbidity” is formed, and the particle size is 1-10 μm. There is clearly a link between the two hazes, cold haze must be guarded against as it can develop into permanent haze. In order to effectively solve the problem of cold turbidity, many processes are used in the food processing industry, such as PVPP (cross-linked polyvinylpyrrolidone) adsorption method, tannin addit...

Claims

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Application Information

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IPC IPC(8): A23L2/84A23C9/00A23F3/00A23F5/00C12H1/15
CPCA23C9/00A23F3/00A23F5/00A23L2/84C12H1/003
Inventor 田健吴吕平杨潇诸辉
Owner NINGBO XINUOYA MARINE BIOTECH CO LTD
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