阅读说明：本技术 一种用于制备悬浮饮料的稳定剂 (stabilizer for preparing suspension beverage ) 是由 曹雪慧 王甄妮 白鸽 朱丹实 吕长鑫 于 2019-11-01 设计创作，主要内容包括：本发明以秋葵和魔芋胶进行复配,公开了一种用于制备悬浮饮料的稳定剂。该悬浮饮料稳定剂中秋葵与魔芋胶的重量比例为(20-30)∶(0.15-0.4),悬浮剂中所述秋葵黏液提取过程中,秋葵与水按照1∶2的比例。本发明提供的悬浮饮料稳定剂,绿色营养,无胶质感,耐热性和稳定性好,可实现无需加热,无需溶解即可直接使用,既具有天然秋葵香味,又可解决了当前悬浮饮料稳定剂使用前溶解困难等问题,该技术在悬浮饮料制备过程中具有实用价值。(The invention discloses stabilizers for preparing a suspended beverage, wherein the weight ratio of okra to konjac gum in the suspended beverage stabilizer is (20-30) to (0.15-0.4), and the okra and water are in a ratio of 1: 2 in the process of extracting the okra mucilage in the suspending agent.)

1, stabilizer for preparing suspension beverage, which is characterized in that the weight ratio of okra and konjac glucomannan is (20-30) to (0.15-0.4).

2. The stabilizer for preparing suspended beverage as set forth in claim 1, wherein the stabilizer is mucilage of okra, and the stabilizing agent is konjac gum.

3. A stabilizer for use in the preparation of a suspended beverage according to claim 1 or 2, wherein the preparation comprises the steps of:

(1) selecting okra: selecting mature and full okra without mechanical damage, deterioration and mildew.

(2) Pretreatment of okra: washing selected okra with clear water, removing pedicles, cutting the cleaned and drained okra into slices with the thickness of about 2 mm, and adding water 2 times of the total weight of the okra for later use.

(3) Preparing a solution: weighing konjac glucomannan with okra content of 0.5% -2%, pouring into solution containing okra slices, heating and stirring to dissolve completely.

(4) Hot boiling: performing hot boiling treatment in water bath at 80-90 deg.C for 2-4 min to dissolve completely.

(5) And (3) filtering: filtering the hot boiled okra mucilage and konjac gum with a 100-mesh filter cloth, and reserving the mucilage obtained after filtering.

(6) Filling: pouring the filtered mucus into a glass bottle, and sealing the bottle when the mucus is hot.

(7) And (3) cooling: and (5) cooling the suspending agent after the tank is subjected to heat sealing to room temperature.

4. The claim of claim 3, wherein in step (2), water is added in an amount of about 2 times the mass of the okra tablet to prevent the okra mucilage from being sticky and difficult to filter.

5. The stabilizer for preparing suspended beverage as claimed in claim 3, wherein the juice yield is increased by stirring in a constant temperature water bath during cooking, and filtering immediately after 2-4 min.

6. A stabilizer for use in the preparation of suspended beverages, as claimed in claim 3, wherein in step (6), the filtered mucilage is immediately cooled to protect the nutrients in the mucilage from loss of ingredients.

7, use of the stabilizers of claims 1-6 for the preparation of a suspension beverage.

Technical Field

The invention belongs to the technical field of beverage additives, and relates to a preparation method of stabilizing agents for suspended beverages.

Background

Okra belongs to malvaceae plants, is vegetable crops with high nutritional value, contains protein, fat and carbohydrate, and is also rich in VA, VB, calcium, phosphorus, iron and the like.

The okra contains special viscous substances, and researches show that the viscous substances in the okra are hydrocolloids, mainly comprising polysaccharide and protein components, and the okra mucilage is used as an emollient, a tranquilizer and a sputum stopping agent in the aspect of medicine.

The konjac gum is soluble dietary fibers, can increase satiety and reduce the absorption of heat-producing nutrients by human bodies when being eaten, has high dietary fiber content and low calorie, becomes an ideal food for weight-losing meal replacement, has the functions of moistening intestines and relaxing bowels, helps people to clear toxin in intestines and stomach, and improves digestion function.

food gum capable of forming gel structure can be used as suspending agent, and additives of common suspending agent mainly comprise agar, xanthan gum, gellan gum, sodium alginate, carrageenan, MPN, low ester pectin and complex suspending agents.

Disclosure of Invention

The invention aims to provide stabilizers for preparing suspended beverages, which overcome the problem of instability of suspending agents, improve the colloidal texture of the suspending agents, use the suspending agents in complicated and other current situations and meet the requirements of consumers on the suspended beverages.

In order to achieve the purpose, the invention is realized by the following technical scheme:

stabilizer for preparing suspension beverage, wherein the weight ratio of okra to konjac gum in the suspension stabilizer is (20-30) to (0.15-0.4).

Preferably, kinds of stabilizers are used for preparing suspension beverage, and the weight ratio of okra to konjac glucomannan in the suspension stabilizer is (24-27) to (0.17-0.24).

More preferably, stabilizers are used for preparing suspension beverage, and the weight ratio of okra to konjac glucomannan in the suspension stabilizer is 25: 0.2.

The invention discloses stabilizers for preparing suspended beverages, which adopt mucilage extracted from okra as a stabilizer and konjac glucomannan as a stabilizing aid.

stabilizer for preparing suspension beverage, adopting okra extracted mucus as stabilizer, having functions of enhancing fluidity and reducing glue texture, and konjac gum as stabilizing auxiliary agent, capable of thickening to form three-dimensional network structure, and generating synergistic effect, and beneficial to suspension beverage stability.

The stabilizers used for preparing suspended beverages are prepared by the following method:

(1) selecting okra: selecting mature and full okra without mechanical damage, deterioration and mildew. Washing the selected okra with clear water, and removing pedicles.

(2) Pretreatment of okra: the washed and drained okra was cut into pieces of about 2 mm thick, and water was added to the okra in an amount of 2 times the total weight of the okra.

(3) Preparing a solution: weighing konjac glucomannan with okra content of 0.5% -2%, pouring into solution containing okra slices, and heating to dissolve completely.

(4) Hot boiling: performing hot boiling treatment in water bath at 80-90 deg.C for 2-4 min to dissolve completely.

(5) And (3) filtering: filtering the hot boiled okra mucilage and konjac gum with a 100-mesh filter cloth, and reserving the mucilage obtained after filtering.

(6) Filling: pouring the filtered mucus into a glass bottle, and sealing the bottle when the mucus is hot.

(7) And (3) cooling: and (5) cooling the suspending agent after the tank is subjected to heat sealing to room temperature.

The okra mucilage is selected as the stabilizer to replace common suspending agents such as xanthan gum, gellan gum and the like, so that the fluidity of the suspending beverage stabilizer is enhanced, the beverage has fine and non-gelatinous mouthfeel, is green and nutritional, is blended with the konjac gum, is natural health-care foods, is also ideal food additives, and is more nutritional on the basis of improving the stability of the suspending agent by utilizing the synergistic interaction of the okra mucilage and the gellan gum, and the stability of the suspending agent is not harmful to human health.

The stabilizer of the suspension beverage can be used immediately after being filtered, and also can be stored for a long time after being subjected to heat sealing and filling, the stabilizer can be condensed into a semi-solid state in a bottle, and the suspension can be used without heating or dissolving by shaking before being used at room temperature. The suspension beverage prepared by the stabilizer has the advantages of good stability, strong suspension force, no gum texture and good overall fluidity. Compared with the traditional suspending agent, the suspending agent is more convenient to use.

Detailed Description

The invention is further illustrated in with reference to specific examples: