阅读说明：本技术 悬浮燕窝饮料及其制备方法 (Suspended cubilose beverage and preparation method thereof ) 是由 谭福元 马国霞 于 2019-08-29 设计创作，主要内容包括：本发明属于饮料生产技术领域,具体涉及一种悬浮燕窝饮料及其制备方法。针对现有方法制备的燕窝饮料料液粘度高,口感发腻,并且燕窝吸色,收缩,外观不佳等问题,本发明提供一种悬浮燕窝饮料,组成包括：按重量百分比计,燕窝0.001-1.0％、燕窝酸0.01-0.5％、食用胶0.01-1.0％、凝固剂0.05-0.5％,余量为水。本发明还提供了上述悬浮燕窝饮料的制备方法：按比例称取食用胶,混合均匀,加入热水溶胶后,加入凝固剂,再加入燕窝,搅拌均匀后,冷却、切割成胶块；将胶块加入水中,高温灭菌,即得到悬浮燕窝饮料。本发明的饮料中,燕窝置于胶块中,能够悬浮在饮料中,口感细腻,色泽美丽,具有良好的口感和外观；该饮料制备方法简单,适宜工业化应用。(The invention belongs to the technical field of beverage production, and particularly relates to a suspended cubilose beverage and a preparation method thereof. Aiming at the problems that the cubilose beverage prepared by the existing method has high material liquid viscosity and greasy taste, and the cubilose absorbs color, shrinks, has poor appearance and the like, the invention provides a suspended cubilose beverage, which comprises the following components: according to weight percentage, the cubilose is 0.001 to 1.0 percent, the cubilose acid is 0.01 to 0.5 percent, the edible gum is 0.01 to 1.0 percent, the coagulant is 0.05 to 0.5 percent, and the rest is water. The invention also provides a preparation method of the suspended cubilose beverage, which comprises the following steps: weighing edible gum according to a certain proportion, mixing well, adding hot water sol, adding coagulant, adding nidus Collocaliae, stirring well, cooling, cutting into gum blocks; adding the gel block into water, and sterilizing at high temperature to obtain suspended nidus Collocaliae beverage. In the beverage, the edible bird's nest is placed in the rubber block and can be suspended in the beverage, so that the beverage is fine and smooth in taste, beautiful in color and has good taste and appearance; the beverage has simple preparation method, and is suitable for industrial application.)

1. The suspended cubilose beverage is characterized by comprising the following components: the edible glue comprises, by weight, 0.001-1.0% of cubilose, 0.001-0.5% of cubilose acid, 0.01-1.0% of edible glue, 0.005-0.5% of coagulant and the balance of water.

2. The suspended cubilose beverage as claimed in claim 1, wherein the composition comprises: according to weight percentage, the edible bird's nest is 0.002-1.0%, the edible bird's nest acid is 0.01-0.5%, the edible gum is 0.05-0.5%, the coagulant is 0.02-0.2%, and the balance is water.

3. A suspended cubilose beverage according to claim 1 or 2, characterized in that: the edible gum is a mixture of at least one of carrageenan, konjac gum or locust bean gum and gellan gum.

4. A suspended bird's nest beverage according to any one of claims 1 to 3, characterized in that: the coagulant is at least one of calcium lactate, potassium chloride or calcium chloride.

5. A suspended bird's nest beverage according to any one of claims 1 to 4, characterized in that: the weight ratio of the edible gum to the coagulant is 1.5-2.5: 1.

6. a suspended bird's nest beverage according to any one of claims 1 to 5, characterized in that: the gellan gum, the carrageenan, the konjac glucomannan, the locust bean gum, the calcium lactate and the potassium chloride are in a weight ratio of: 0.5-5: 0.4-4: 0.2-1: 0.1-0.8: 0.2-1: 0.4 to 4.

7. A suspended bird's nest beverage according to any one of claims 1 to 6, characterized in that: the nidus Collocaliae comprises dried nidus Collocaliae, cured nidus Collocaliae, nidus Collocaliae hydrolysate or nidus Collocaliae enzymolysis product.

8. A suspended bird's nest beverage according to any one of claims 1 to 7, characterized in that: the beverage also comprises a sweetening agent accounting for 0.1-20% of the total amount of all the raw materials, an acidity regulator accounting for 0.005-0.05% of the total amount of all the raw materials and sodium carboxymethyl cellulose accounting for 0.03-0.12%.

9. A suspended bird's nest beverage according to any one of claims 1 to 8, characterized in that: the fruit and vegetable juice beverage also comprises fruit and vegetable juice, wherein the addition amount of the fruit and vegetable juice accounts for 0.01-20% of the total amount of all the raw materials.

10. A suspended bird's nest beverage according to any one of claims 1 to 9, characterized in that: the beverage also comprises solid beverage powder, wherein the addition amount of the solid beverage powder is 0.01-20% of the total amount of all the raw materials.

11. The suspended cubilose beverage as claimed in claim 10, characterized in that: the solid beverage powder is at least one of coffee powder, tea powder, cocoa powder or plum powder.

12. The method for preparing the suspended cubilose beverage as claimed in any one of claims 1 to 11, which is characterized by comprising the following steps:

a. preparation of colloid containing bird's nest

Weighing edible gum according to a certain proportion, mixing well, adding hot water sol, adding dissolved coagulator, adding soaked nidus Collocaliae, stirring well, cooling, and cutting into gum blocks;

b. preparation of beverage liquid

And (b) adding the glue block obtained in the step a into water, adding cubilose acid, and sterilizing at high temperature to obtain the suspended cubilose beverage.

13. The method for preparing a suspended bird's nest beverage according to claim 12, characterized in that: the sol of the step a comprises the following specific steps: and (3) adding the edible gum into hot water at the temperature of 80-95 ℃ while stirring, and preserving the heat for 10-20 min after the colloid is completely dissolved.

14. The method for preparing a suspended bird's nest beverage according to claim 12 or 13, characterized in that: and a step a, the diameter of the cut colloid is 5-18 mm.

15. The method for preparing a suspended bird's nest beverage according to any one of claims 12 to 14, characterized by: and (b) soaking the rubber block obtained by cutting in the step a for 15-60 min by adopting a calcium lactate solution with the concentration of 1-3 wt%.

16. The method for preparing a suspended bird's nest beverage according to any one of claims 12 to 15, characterized by: and (b) directly adding the rubber block obtained by cutting in the step a into beverage liquid containing 0.01-0.5 wt% of calcium lactate.

17. The method for preparing a suspended bird's nest beverage according to any one of claims 12 to 16, characterized by: and step b, a sweetening agent, an acidity regulator, sodium carboxymethyl cellulose, fruit and vegetable juice or solid beverage powder are also added.

Technical Field

The invention belongs to the technical field of beverage production, and particularly relates to a suspended cubilose beverage and a preparation method thereof.

Background

The edible bird's nest is a traditional famous and precious tonic and has high edible and medicinal values. The nidus Collocaliae has effects of resisting aging, virus and radiation, lowering blood pressure, promoting mitosis, and promoting cell regeneration. The main nutritional components of the bird's nest comprise protein, carbohydrate, sialic acid, trace elements and water-soluble amino acid. Wherein sialic acid is one of the most valuable active ingredients in the bird's nest. Sialic acid has effects in promoting infantile memory and intelligence development, resisting senile dementia, enhancing immunity, improving intestinal absorption capacity, and prolonging life.

For convenience of eating, various cubilose products are processed by many merchants, and the product forms mainly include dry cubilose, instant cubilose, stewed cubilose and cubilose drinks which grow up rapidly in recent years.

The method for preparing the cubilose beverage is various and mainly comprises the following steps: adding other auxiliary materials into nidus Collocaliae or nidus Collocaliae extract to make sugar soup (such as CN101653511A, CN1094252A, CN101053425A, and CN 101574165A); the product can be directly added into other beverage to make into nidus Collocaliae acid beverage (CN 1951236A). The bird's nest drinks sold in the market are basically the process of making soup by adding water to whole crystal sugar or adding other sugar alcohol sweeteners. Because of the characteristics of the edible bird's nest, the edible bird's nest is directly exposed in the solution, the edible bird's nest has serious color absorption, darker color than the material liquid, poor appearance and poor taste, and the edible bird's nest has serious shrinkage, so that the edible bird's nest has hard and rough mouthfeel, and loses the original appearance and mouthfeel of the edible bird's nest. In addition, most of sugar soup beverages are sticky and have greasy taste.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the cubilose beverage prepared by the prior method has the problems of high material liquid viscosity, greasy taste, color absorption, shrinkage, poor appearance and the like.

The technical scheme for solving the technical problems comprises the following steps: a suspended nidus Collocaliae beverage is provided. The suspended cubilose beverage comprises the following components: the edible glue comprises, by weight, 0.001-1.0% of cubilose, 0.001-0.5% of cubilose acid, 0.01-1.0% of edible glue, 0.005-0.5% of coagulant and the balance of water.

Preferably, the above suspended bird's nest beverage comprises the following components: according to weight percentage, the edible bird's nest is 0.002-1.0%, the edible bird's nest acid is 0.01-0.5%, the edible gum is 0.05-0.5%, the coagulant is 0.02-0.2%, and the balance is water.

In the suspended cubilose beverage, the edible gum is a mixture of at least one of carrageenan, konjac gum or locust bean gum and gellan gum.

Further, in the suspended bird's nest beverage, the edible gum is a composition of gellan gum, carrageenan, konjac gum and locust bean gum.

Wherein, in the suspended cubilose beverage, the coagulant is at least one of calcium lactate, potassium chloride or calcium chloride.

Preferably, the gellan gum, the carrageenan, the konjac gum, the locust bean gum, the calcium lactate and the potassium chloride are in a weight ratio of: 0.5-5: 0.4-4: 0.2-1: 0.1-0.8: 0.2-1: 0.4 to 4.

Further preferably, the gellan gum, carrageenan, konjac gum, locust bean gum, calcium lactate and potassium chloride are in a weight ratio of: 1.0-2: 0.8-1.5: 0.4-0.8: 0.2-0.6: 0.4-0.8: 0.8 to 2.

In the suspended bird's nest beverage, the bird's nests comprise dried bird's nests, cured bird's nests, bird's nest hydrolysate or bird's nest enzymolysis products.

Further, the cubilose can be further crushed to 60-100 meshes.

Furthermore, the suspended cubilose beverage also comprises 0.1-20% of sweetening agent, 0.005-0.05% of acidity regulator and 0.03-0.12% of sodium carboxymethylcellulose.

In the suspended bird's nest beverage, the sweetener comprises at least one of white granulated sugar, monosaccharide, disaccharide, oligosaccharide, sugar alcohol or stevioside.

Further, in the suspended bird's nest beverage, the sweetener also comprises natural raw materials containing white granulated sugar, monosaccharide, disaccharide, oligosaccharide, sugar alcohol or stevioside.

In the suspended bird's nest beverage, the acidity regulator is at least one of citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, sodium hydroxide, potassium carbonate, sodium citrate, potassium citrate, sodium bicarbonate or monosodium citrate.

Furthermore, the suspended bird's nest beverage also comprises fruit and vegetable juice.

Preferably, the addition amount of the fruit and vegetable juice is 0.01-20% of the total amount of all the raw materials.

Further, in the suspended bird's nest beverage, the fruit and vegetable juice is at least one of green lemon juice, apple juice, pear juice, peach juice, sugarcane juice, pineapple juice, orange juice, kiwi fruit juice, banana juice, watermelon juice, mango juice, litchi juice, strawberry juice, grape juice, grapefruit juice, hami melon juice, cucumber juice, mung bean juice, towel gourd juice or radish juice.

Furthermore, the suspended cubilose beverage also comprises solid beverage powder, and the addition amount of the solid beverage powder accounts for 0.01-20% of the total amount of all the raw materials.

Further, in the suspended bird's nest beverage, the solid beverage powder is at least one of coffee powder, tea powder, cocoa powder or plum powder.

The invention also provides a preparation method of the suspended cubilose beverage, which comprises the following steps:

a. preparation of colloid containing bird's nest

Weighing edible gum according to a certain proportion, mixing well, adding hot water sol, adding coagulant, adding nidus Collocaliae, stirring well, cooling, cutting into gum blocks;

b. preparation of beverage liquid

And (b) adding the glue block obtained in the step a into water, adding cubilose acid, and sterilizing at high temperature to obtain the suspended cubilose beverage.

In the preparation method of the suspended cubilose beverage, the sol in the step a specifically comprises the following steps: and (3) adding the edible gum into hot water at the temperature of 80-95 ℃ while stirring, and preserving the heat for 10-20 min after the colloid is completely dissolved.

In the preparation method of the suspended cubilose beverage, the coagulator in the step a is completely dissolved by hot water at the temperature of 60-70 ℃ before being added.

In the preparation method of the suspended cubilose beverage, the cooling in the step a is natural cooling or cold cooling at normal temperature, and the cooling is carried out until the central temperature is reduced to about 30-40 ℃.

In the preparation method of the suspended cubilose beverage, the diameter of the colloid after cutting in the step a is 5-18 mm.

In the preparation method of the suspended cubilose beverage, the rubber blocks obtained by cutting in the step a are soaked in 1-3 wt% of calcium lactate solution for 15-60 min.

In the preparation method of the suspended cubilose beverage, the rubber blocks obtained by cutting in the step a are directly added into beverage liquid containing 0.01-0.5 wt% of calcium lactate.

Furthermore, in the preparation method of the suspended bird's nest beverage, the rubber blocks obtained by cutting in the step a are directly added into beverage liquid containing 0.1-0.3 wt% of calcium lactate.

Wherein, in the preparation method of the suspended cubilose beverage, a sweetening agent, an acidity regulator, sodium carboxymethylcellulose (CMC), fruit and vegetable juice and solid beverage powder are also added in the step b.

The invention has the beneficial effects that:

the invention provides a suspended cubilose beverage and a preparation method thereof. The edible gum and the coagulant are specially added into the suspended cubilose beverage, the prepared colloid is coagulated into blocks by limiting the proportion of the edible gum and the coagulant, the blocks can be cut into rubber blocks with different sizes and shapes, the rubber blocks are soft and exquisite, can not be dissolved after high-temperature sterilization at the temperature of 121 ℃ for 20 minutes, the flavor and the taste are not influenced, and the performance is stable. The edible bird's nest is added into the glue block, so that the edible bird's nest refracts different colors in different liquid materials, has the health-care function of the edible bird's nest, and simultaneously has an attractive appearance, and the glue is transparent, crystal clear, and is indistinct and transparent and is integrated with the beverage liquid; has smooth mouthfeel and good appearance and mouthfeel. The invention also provides a preparation method of the suspended cubilose beverage, which is characterized in that cubilose and cubilose acid are dissolved in a gel block and can be suspended in the beverage by hot water sol and cooling cutting.

Detailed Description

The invention provides a suspended cubilose beverage, which comprises the following components: the edible glue comprises, by weight, 0.001-1.0% of cubilose, 0.001-0.5% of cubilose acid, 0.01-1.0% of edible glue, 0.005-0.5% of coagulant and the balance of water.

Preferably, the above suspended bird's nest beverage comprises the following components: according to weight percentage, the edible bird's nest is 0.002-1.0%, the edible bird's nest acid is 0.01-0.5%, the edible gum is 0.05-0.5%, the coagulant is 0.02-0.2%, and the balance is water.

The inventor of the invention obtains that the content of the cubilose (calculated by dry basis) is 0.002-1.0%, and the cubilose acid is 0.01-0.5%, so that the cubilose is high in nutritive value and most easy to absorb. In order to ensure the mouthfeel of the calcium granules which are instantly melted in the mouth after sterilization, 0.05-0.5% of edible gum is particularly added, the edible gum is not suitable to be added too much, too much gum blocks have chewing feeling and influence the mouthfeel of the cubilose beverage, and too little edible gum blocks can not influence the gel-like beverage and also can reduce the mouthfeel. After the contents of the edible gum, the edible acid and the edible gum are determined, 0.02-0.2% of coagulant is added to make the edible gum drink taste better.

In the suspended cubilose beverage, the edible gum is a mixture of at least one of carrageenan, konjac gum or locust bean gum and gellan gum. The edible gum adopts gellan gum which is mainly used for forming irreversible gel with calcium ions, and is matched with at least one of carrageenan, konjac gum and locust bean gum to play a role in synergy.

Wherein, in order to make the cubilose beverage have good mouthfeel, the coagulant is at least one of calcium lactate, potassium chloride or calcium chloride.

Preferably, in the suspended bird's nest beverage, the edible gum consists of gellan gum, carrageenan, konjac gum and locust bean gum. The coagulant is composed of calcium lactate and potassium chloride. The weight ratio of gellan gum, carrageenan, konjac glucomannan, locust bean gum, calcium lactate to potassium chloride is 0.5-5: 0.4-4: 0.2-1: 0.1-0.8: 0.2-1: 0.4 to 4.

Further, the weight ratio of the gellan gum, the carrageenan, the konjac glucomannan, the locust bean gum, the calcium lactate and the potassium chloride is 1.0-2: 0.8-1.5: 0.4-0.8: 0.2-0.6: 0.4-0.8: 0.8 to 2.

In the suspended bird's nest beverage, the bird's nests comprise dried bird's nests, cured bird's nests, bird's nest hydrolysate or bird's nest enzymolysis products.

Further, the cubilose can be further crushed to 60-100 meshes.

Furthermore, the suspended cubilose beverage also comprises 0.1-20% of sweetening agent, 0.005-0.05% of acidity regulator and 0.03-0.12% of sodium carboxymethylcellulose.

In the suspended bird's nest beverage, the sweetener comprises at least one of white granulated sugar, monosaccharide, disaccharide, oligosaccharide, sugar alcohol or stevioside.

Further, in the suspended bird's nest beverage, the sweetener also comprises natural raw materials containing white granulated sugar, monosaccharide, disaccharide, oligosaccharide, sugar alcohol or stevioside.

In the suspended bird's nest beverage, the acidity regulator is at least one of citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, sodium hydroxide, potassium carbonate, sodium citrate, potassium citrate, sodium bicarbonate or monosodium citrate.

Furthermore, the suspended bird's nest beverage also comprises fruit and vegetable juice.

Furthermore, the addition amount of the fruit and vegetable juice is 0.01-20%.

Further, in the suspended bird's nest beverage, the fruit and vegetable juice is at least one of green lemon juice, apple juice, pear juice, peach juice, sugarcane juice, pineapple juice, orange juice, kiwi fruit juice, banana juice, watermelon juice, mango juice, litchi juice, strawberry juice, grape juice, grapefruit juice, hami melon juice, cucumber juice, mung bean juice, towel gourd juice or radish juice.

Furthermore, the suspended cubilose beverage also comprises solid beverage powder, and the addition amount of the solid beverage powder is 0.01-20%.

Further, in the suspended bird's nest beverage, the solid beverage powder is at least one of coffee powder, tea powder, cocoa powder or plum powder.

The invention also provides a preparation method of the suspended cubilose beverage, which comprises the following steps:

a. preparation of colloid containing bird's nest

Weighing edible gum according to a certain proportion, mixing well, adding hot water sol, adding dissolved coagulator, adding soaked nidus Collocaliae, stirring well, cooling, and cutting into gum blocks;

b. preparation of beverage liquid

And (b) adding the glue block obtained in the step a into water, adding cubilose acid, and sterilizing at high temperature to obtain the suspended cubilose beverage.

In the preparation method of the suspended cubilose beverage, the sol in the step a specifically comprises the following steps: and (3) adding the edible gum into hot water at the temperature of 80-95 ℃ while stirring, and preserving the heat for 10-20 min after the colloid is completely dissolved. In the invention, the temperature and time of sol are very important, and in order to ensure sufficient hydration, the sol is dissolved by hot water at the temperature of 80-95 ℃ and then is kept for 10-20 min. The colloid viscosity can be influenced by the colloid due to insufficient water in the colloid due to too low temperature of the sol or too short heat preservation time, the skeleton structure of the colloid block formed after cooling is slightly loose, and partial calcium particles can be dissolved out after sterilization, so that the overall taste of the cubilose beverage is influenced.

In the preparation method of the suspended cubilose beverage, the coagulator in the step a is completely dissolved by hot water at the temperature of 60-70 ℃ before being added.

In the preparation method of the suspended cubilose beverage, the cooling in the step a is natural cooling or cold cooling at normal temperature, and the cooling is carried out until the central temperature is reduced to about 30-40 ℃.

In the preparation method of the suspended cubilose beverage, the diameter of the colloid after cutting in the step a is 5-18 mm.

In the preparation method of the suspended cubilose beverage, the rubber blocks obtained by cutting in the step a are soaked in 1-3 wt% of calcium lactate solution for 15-60 min. Through a large number of experimental researches, the inventor discovers that the newly formed colloidal particles can be prevented from redissolving by soaking the colloidal particles in 1-3 wt% calcium lactate solution, the colloidal particles are more stable after being soaked, and the prepared cubilose beverage colloidal particles are insoluble and have better mouthfeel after being combined with calcium ion exchange.

In the preparation method of the suspended cubilose beverage, in order to ensure that the gel block is not dissolved out after sterilization, the gel block obtained by cutting in the step a is directly added into beverage liquid containing 0.01-0.5 wt% of calcium lactate.

Furthermore, in the preparation method of the suspended cubilose beverage, in order to ensure that the gel block is not dissolved out after sterilization, the gel block obtained by cutting in the step a is directly added into the beverage liquid containing 0.1-0.3 wt% of calcium lactate.

In the preparation method of the suspended cubilose beverage, at least one of a sweetening agent, an acidity regulator, sodium carboxymethylcellulose, fruit and vegetable juice or solid beverage powder is added after cubilose acid is added in the step b.

The following examples are intended to illustrate specific embodiments of the present invention without limiting the scope of the invention to the examples.