阅读说明：本技术 一种浊汁悬浮果粒饮料稳定剂及其制备方法和用途 (Turbid juice suspended fruit granule beverage stabilizer and preparation method and application thereof ) 是由 蒋东晋 范思琴 伍素芳 吴庆君 孙金玉 于 2019-10-18 设计创作，主要内容包括：本发明涉及一种浊汁悬浮果粒饮料稳定剂及其制备方法和用途,所述浊汁悬浮果粒饮料稳定剂包括按重量百分比计的以下各组分：羧甲基纤维素钠40～60％,黄原胶15～25％,结冷胶10～20％,琼脂5～10％,刺槐豆胶1～5％。所述浊汁悬浮果粒饮料稳定剂是将羧甲基纤维素钠、黄原胶、结冷胶、琼脂和刺槐豆胶按比例混合均匀得到。该稳定剂用于制备浊汁悬浮果粒饮料可有效防止浊汁悬浮果粒饮料出现果粒下沉、析水、沉淀、絮凝、分层等不良现象,在12个月的保质期内状态均匀稳定,果粒均匀悬浮,无分层及明显沉淀,析水小于1.0mm,产品口感清爽。(The invention relates to a turbid juice suspension fruit granule beverage stabilizer, a preparation method and application thereof, wherein the turbid juice suspension fruit granule beverage stabilizer comprises the following components in percentage by weight: 40-60% of sodium carboxymethylcellulose, 15-25% of xanthan gum, 10-20% of gellan gum, 5-10% of agar and 1-5% of locust bean gum. The turbid juice suspended fruit granule beverage stabilizer is obtained by uniformly mixing sodium carboxymethylcellulose, xanthan gum, gellan gum, agar and locust bean gum in proportion. The stabilizing agent is used for preparing the turbid juice suspended fruit particle beverage, can effectively prevent the turbid juice suspended fruit particle beverage from causing the undesirable phenomena of fruit particle sinking, bleeding, precipitation, flocculation, layering and the like, is uniform and stable in state within the quality guarantee period of 12 months, is uniform in suspension, has no layering and obvious precipitation, has bleeding less than 1.0mm, and has fresh and cool taste.)

1. A turbid juice suspended fruit granule beverage stabilizer is characterized in that: the turbid juice suspended fruit granule beverage stabilizing agent comprises the following components in percentage by weight:

2. The cloudy juice suspended fruit beverage stabilizing agent according to claim 1 wherein: the turbid juice suspended fruit granule beverage stabilizing agent comprises the following components in percentage by weight:

3. The cloudy juice suspended fruit beverage stabilizing agent according to claim 2 wherein: the turbid juice suspended fruit granule beverage stabilizing agent comprises the following components in percentage by weight:

4. the cloudy juice suspended fruit beverage stabilizing agent according to claim 3 wherein: the turbid juice suspended fruit granule beverage stabilizer comprises the following components in percentage by weight: sodium carboxymethylcellulose 52%, xanthan gum 21%, gellan gum 16%, agar 8% and locust bean gum 3%.

5. The cloudy juice suspended fruit beverage stabilizing agent according to any one of claims 1 to 4 wherein: the viscosity of the sodium carboxymethylcellulose is 100-200 cps;

optionally, the gellan gum is a high acyl gellan gum.

6. A method of making a cloudy juice suspended fruit beverage stabilizer according to any one of claims 1 to 5, wherein: uniformly mixing sodium carboxymethylcellulose, xanthan gum, gellan gum, agar and locust bean gum according to the weight percentage to obtain the turbid juice suspended fruit granule beverage stabilizer;

preferably, the sodium carboxymethylcellulose, the xanthan gum, the gellan gum, the agar and the locust bean gum are weighed according to the weight percentage, added into a double-helix conical mixer, the rotation rate of the conical mixer is set to be 40-70 rpm, the revolution rate of the conical mixer is set to be 1-5 rpm, the conical mixer is started to stir for 10-20 min, then stopped, a bottom material is discharged from a discharge port, then the discharged bottom material is added back into the conical mixer, and then stirred at the same speed for 2-10 min, so that the turbid juice suspended fruit grain beverage stabilizer is obtained.

7. A beverage comprising the cloudy juice suspended fruit granule beverage stabilizing agent of any one of claims 1 to 5.

8. The beverage according to claim 7, wherein: the apple juice beverage also comprises white granulated sugar, passion fruit puree, apple concentrated juice, lactobacillus fermentation liquor, citric acid, sodium citrate and coconut particles, wherein the components are as follows by weight percent: 7-9% of white granulated sugar, 1-5% of passion fruit primary pulp, 1.5-4% of apple concentrated juice, 0-2% of lactobacillus fermentation liquor, 0.1-0.2% of citric acid, 0.1-0.2% of sodium citrate, 5-7% of coconut particles and 0.3-05% of the turbid juice suspended fruit granule beverage stabilizer, and the balance of water; wherein the coconut particles have a size of 3 × 3mm-10 × 10mm, and the density of the coconut particles is 0.95-1.15g/cm³。

9. the method of preparing a beverage according to claim 8, wherein: the method comprises the following steps:

(1) Dissolving the stabilizer: after the turbid juice suspension fruit granule beverage stabilizer and white granulated sugar are uniformly mixed in a dry mode, slowly adding the mixture into hot water of 80-85 ℃, stirring while adding, wherein the stirring speed is 1400-2000 rpm, and the stirring time is 10-20 min until the turbid juice suspension fruit granule beverage stabilizer is fully dissolved, so that a stabilizer solution is obtained;

(2) Adding lactobacillus fermentation liquor: continuously, slowly and uniformly adding the lactobacillus fermentation liquor into the stabilizer solution obtained in the step (1) in a blending tank at the stirring speed of 800-1200rpm, stirring for 3-10 minutes until the mixture is uniformly mixed, and ensuring that the temperature of the mixed liquor is reduced to less than 30 ℃ so as to effectively reduce protein denaturation precipitation generated in the acid adjusting process;

(3) Mixing, blending and fixing the volume: preparing citric acid into an acidic solution with the concentration of 5-8 wt% by using purified water; mixing the passion fruit primary pulp, the concentrated apple juice and the acidic solution, continuously, slowly and uniformly adding the mixture into the feed liquid obtained in the step (2) at a stirring speed of 800-1200rpm, adding water to a constant volume to scale, and stirring for 5-15 minutes until the mixture is uniformly mixed; adjusting the pH value of the feed liquid to be 3.8-4.2 by using sodium citrate to ensure that the product has a relatively harmonious sweet-sour ratio;

(4) homogenizing: homogenizing the mixed and blended product obtained in the step (3) under the homogenizing pressure of 18-20 MPa and the homogenizing temperature of 60-65 ℃ to obtain a homogenized liquid;

(5) and (4) subpackaging fruit particles: cleaning coconut fruit particles, precooking for 1-5min for proper sterilization, and packaging into glass bottles in equal amount;

(6) Filling and sealing: preheating the homogenized liquid to 85-90 ℃, adding the homogenized liquid into a glass bottle filled with coconut granules, and sealing the glass bottle;

(7) sterilization and cooling: and sterilizing the sealed product at 95-100 ℃ for 20-30 min until the product is commercially sterile, cooling to normal temperature, and shaking the bottle every other day.

10. Use of a stabilizing agent for a juice-suspended fruit drink according to any one of claims 1 to 5, wherein: the method is used for stabilizing and homogenizing the state of a beverage product, and particularly is used for uniformly suspending fruit particles in a turbid juice suspended fruit particle beverage in a quality guarantee period and stabilizing and homogenizing the appearance state of the product.

Technical Field

The invention relates to a fruit particle suspension beverage, in particular to a turbid juice suspension fruit particle beverage stabilizer and a preparation method and application thereof.

background

A fruit granule suspension beverage is prepared by adding mandarin orange cyst or cyst of other fruits or suspension beverage of fruit granule, such as coconut, orange granule, yellow peach granule, etc., into beverage, and concocting with sugar-acid solution. The suspension beverage is very popular with consumers due to intuition, reality and rich taste, and has great market potential. Wherein:

Clear juice, clear and transparent appearance, but large loss of flavor, color and nutrition. Clear and transparent, and has little pulp fiber content and difficult generation of precipitate after being degummed by enzymes.

Turbid juice, turbid and uniform appearance, good color, aroma, taste and nutrition. The product is turbid and opaque, is not filtered by enzyme and auxiliary agent, has more fibers and is easy to generate precipitates.

At present, most of products on the market only contain clear juice suspended fruit particle beverages, but the products on the market are still vacant for turbid juice suspended fruit particle beverages. Because the turbid juice suspension fruit particle beverage contains pulp particles and fruit juice, the specific gravity difference of all components is large, the turbid juice contains more pulp fibers, the product is easy to layer, flocculate or precipitate, and the effect of uniform suspension of the fruit particles is difficult to achieve. Thus, conventional clear juice pellet suspension beverage stabilizers have failed to meet the stability requirements of cloudy juice suspension pellet beverages in order to provide products with higher nutritional value and sensory experience for the consumer.

In summary, there is an urgent need to develop a new stabilizer to ensure the stability requirement of the cloudy juice suspended fruit granule beverage within the shelf life.

patent application CN101347152A discloses a dairy product related to fruit-containing particles. Every 100 weight portions of the dairy product contains milk and dairy products: 30-80 parts by weight of fruit particles: 1-15 parts by weight of a stabilizer combination: 0.2-1.0 part by weight, acidity regulator: 0.25-0.6 weight parts; wherein the stabilizer combination consists of modified biological fermentation polysaccharide and a thickening agent; the fruit granules comprise coconut juice fermented polysaccharide granules and fruit and vegetable granules, and specifically, the fruit granules comprise 5-95% of coconut juice fermented polysaccharide granules and 95-5% of fruit and vegetable granules; wherein the fruit and vegetable granules are prepared by cutting fresh fruits and vegetablesSugar soaking to make the specific gravity of fruit and vegetable particles reach 0.95-1.1g/cm³(ii) a The coconut juice fermented polysaccharide granule is prepared by inoculating coconut juice with Acetobacter xylinum, fermenting, culturing, collecting upper layer fiber polysaccharide, cutting into granules, and sugaring to make pectin granule specific gravity reach 0.95-1.1g/cm³. The patent relates to fruit particle suspension mainly comprising milk and dairy products, the density range of suspendable particles is small, fruit juice cannot be added, and the suspendable particles cannot be applied to turbid juice fruit particle suspension beverages.

disclosure of Invention

The invention aims to overcome the defects of the prior art, fill the shortage of the market with the turbid juice fruit particle suspension beverage stabilizer and provide the turbid juice fruit particle suspension beverage stabilizer. Aiming at the problems that fruit particles are easy to sink, flocculate, separate out water, precipitate, stratify and the like in the processing and storage processes of the turbid juice suspension fruit particle beverage, the quality problems are effectively solved through a compounding technology, the fruit particles of the turbid juice suspension fruit particle beverage can be ensured to be uniformly suspended in the quality guarantee period, and the appearance state of the product is stable and uniform.

the invention also provides a preparation method of the turbid juice suspended fruit particle beverage stabilizer, and the turbid juice suspended fruit particle beverage stabilizer is obtained by uniformly mixing the raw materials. Preferably, the uniformly mixing method comprises the steps of adding the components into a double-helix conical mixer, setting the rotation rate of the conical mixer to be 40-70 rpm and the revolution rate to be 1-5 rpm, starting the conical mixer, stirring for 10-20 min, stopping the conical mixer, discharging the bottom material from a discharge port, feeding the discharged bottom material back into the conical mixer, and stirring for 2-10 min at the same speed to obtain the turbid juice suspended fruit granule beverage stabilizer.

The invention also protects a beverage product containing the turbid juice suspended fruit particle beverage stabilizer and a preparation method of the beverage product containing passion fruit raw pulp, concentrated apple juice, lactobacillus fermentation liquor and the like.

Finally, the invention also protects the application of the turbid juice suspended fruit granule beverage stabilizer, and the turbid juice suspended fruit granule beverage stabilizer is used for enabling the state of a beverage product to be stable and uniform, in particular for enabling fruit granules of a turbid juice suspended fruit granule beverage to be uniformly suspended in a quality guarantee period and enabling the appearance state of the product to be stable and uniform.

The sodium carboxymethylcellulose, the xanthan gum, the locust bean gum, the gellan gum and the agar in the turbid juice suspension fruit granule beverage stabilizer belong to thickeners, and the turbid juice suspension fruit granule beverage stabilizer mainly plays a role in thickening and suspending and can keep excellent stability at high temperature.

The sodium carboxymethyl cellulose is used as a raw material with a large thickening range, can be compounded with xanthan gum in a turbid juice suspension fruit particle beverage, has a synergistic interaction effect, and has the capability of emulsifying and dispersing.

The agar is a seaweed polysaccharide, the water solution of the seaweed polysaccharide has high pseudoplasticity, namely, the seaweed polysaccharide shows high viscosity when standing, the viscosity is reduced along with the increase of the shearing rate, the shearing is stopped, and the original viscosity is immediately recovered, so the agar has better suspension stability.

the xanthan gum is a thickening agent, can form uniform emulsion, remarkably improves the solubility and the stability, avoids and prevents the beverage layering phenomenon, and has good thermal stability.

The gellan gum is a microbial fermentation polysaccharide, and the aqueous solution of the gellan gum has high pseudoplasticity, namely, high viscosity when standing, the viscosity is reduced along with the increase of the shearing rate, the shearing stops, and the original viscosity is immediately recovered, so that the gellan gum has better suspension stability.

The xanthan gum and the locust bean gum have strong synergistic effect, namely the xanthan gum and the locust bean gum have strong internal reaction, and when the colloid concentration is low, a viscoelastic gel can be formed.

In the process of preparing the turbid juice suspension fruit particle beverage, the citric acid and the sodium citrate are used for adjusting the pH value to be 3.8-4.2.

The turbid juice suspension fruit particle beverage stabilizer provided by the invention has good fruit particle suspension capacity while ensuring smooth mouthfeel of products, and prevents precipitation, flocculation and precipitation of turbid juice suspension fruit particle beverages.

the turbid juice suspension fruit granule beverage stabilizer provided by the invention is used in turbid juice suspension fruit granule beverages, and is prepared according to the size and density of fruit granules in the beverages, the addition amount of lactobacillus fermentation liquor and the turbid juice of fruit juiceThe type and the amount of the stabilizer are adjusted. The fruit particles have a size of 3 × 3mm-10 × 10mm and a density of 0.95-1.15g/cm³。

The invention aims at turbid juice fruit particle suspension beverage mainly containing fruit juice, compared with fruit particle suspension mainly containing milk and dairy products, the suspended fruit particle has larger particle size and density range, and a small amount of raw materials containing protein, such as kefir fermentation liquor, can be added, thus the invention is two completely different research directions.

The turbid juice suspension fruit granule beverage stabilizer provided by the invention contains 40-60 wt% of sodium carboxymethylcellulose, 15-25 wt% of xanthan gum, 10-20 wt% of gellan gum, 5-10 wt% of agar and 1-5 wt% of locust bean gum. When the content of each component is not in the set range, the stability of the turbid juice suspended fruit particle beverage is influenced as follows: the sodium carboxymethylcellulose has the component content of less than 40 wt%, is not enough to be emulsified and dispersed, has poor thermal stability effect, and obviously increases the risk of precipitation and delamination after sterilization; the content of the components is more than 60 wt%, the dosage of other effective components is reduced, and the suspension effect is poor; ② xanthan gum: the component content is less than 15 wt%, and the risk of precipitation of the turbid juice suspended fruit particle beverage is increased; the content of the components is more than 25 wt%, the dosage of other effective components is reduced, and the mouthfeel is influenced by high consistency; ③ gellan gum: the component content is less than 10 wt%, and the sinking risk of fruit grains is increased; the content of the components is more than 20 wt%, the cost is increased, the consumption of other effective components is reduced, the suspension effect of fruit particles is poor, and the mouthfeel is thick; agar: the component content is less than 5 wt%, and the sinking risk of fruit grains is increased; the cost is increased when the component content is more than 10 wt%, and the content of other components is reduced, so that the suspension property is influenced. Locust bean gum: the content of the components is less than 1 wt%, the synergistic effect with xanthan gum is not obvious, and the sinking risk of fruit grains is increased; the content of the components is more than 5 wt%, the cost is increased, the content of other components is reduced, and the suspension property is influenced.

The specific scheme is as follows:

A turbid juice suspended fruit granule beverage stabilizer comprises the following components in percentage by weight:

Further, the turbid juice suspended fruit granule beverage stabilizing agent comprises the following components in percentage by weight:

Further, the turbid juice suspended fruit granule beverage stabilizing agent comprises the following components in percentage by weight:

further, the turbid juice suspended fruit granule beverage stabilizer comprises the following components in percentage by weight: sodium carboxymethylcellulose 52%, xanthan gum 21%, gellan gum 16%, agar 8% and locust bean gum 3%.

Further, the viscosity of the sodium carboxymethyl cellulose is 100-200 cps;

optionally, the gellan gum is a high acyl gellan gum.

the invention also provides a preparation method of the turbid juice suspension fruit granule beverage stabilizer, which comprises the steps of uniformly mixing sodium carboxymethylcellulose, xanthan gum, gellan gum, agar and locust bean gum according to the weight percentage to obtain the turbid juice suspension fruit granule beverage stabilizer;

preferably, the sodium carboxymethylcellulose, the xanthan gum, the gellan gum, the agar and the locust bean gum are weighed according to the weight percentage, added into a double-helix conical mixer, the rotation rate of the conical mixer is set to be 40-70 rpm, the revolution rate of the conical mixer is set to be 1-5 rpm, the conical mixer is started to stir for 10-20 min, then stopped, a bottom material is discharged from a discharge port, then the discharged bottom material is added back into the conical mixer, and then stirred at the same speed for 2-10 min, so that the turbid juice suspended fruit grain beverage stabilizer is obtained.

The invention also provides a beverage which contains the cloudy juice suspended fruit granule beverage stabilizer.

Further, the beverage also comprises white granulated sugar and passion fruit raw materialThe apple juice beverage comprises pulp, apple concentrated juice, lactobacillus fermentation liquor, citric acid, sodium citrate and coconut particles, wherein the components in percentage by weight are as follows: 7-9% of white granulated sugar, 1-5% of passion fruit primary pulp, 1.5-4% of apple concentrated juice, 0-2% of lactobacillus fermentation liquor, 0.1-0.2% of citric acid, 0.1-0.2% of sodium citrate, 5-7% of coconut particles, 0.3-0.5% of the cloudy suspension fruit particle beverage stabilizer and the balance of water; wherein the coconut particles have a size of 3 × 3mm-10 × 10mm, and the density of the coconut particles is 0.95-1.15g/cm³。

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

(1) dissolving the stabilizer: after the turbid juice suspension fruit granule beverage stabilizer and white granulated sugar are uniformly mixed in a dry mode, slowly adding the mixture into hot water of 80-85 ℃, stirring while adding, wherein the stirring speed is 1400-2000 rpm, and the stirring time is 10-20 min until the turbid juice suspension fruit granule beverage stabilizer is fully dissolved, so that a stabilizer solution is obtained;

(2) Adding lactobacillus fermentation liquor: continuously, slowly and uniformly adding the lactobacillus fermentation liquor into the stabilizer solution obtained in the step (1) in a blending tank at the stirring speed of 800-1200rpm, stirring for 3-10 minutes until the mixture is uniformly mixed, and ensuring that the temperature of the mixed liquor is reduced to less than 30 ℃ so as to effectively reduce protein denaturation precipitation generated in the acid adjusting process;

(3) mixing, blending and fixing the volume: preparing citric acid into an acidic solution with the concentration of 5-8 wt% by using purified water; mixing the passion fruit primary pulp, the concentrated apple juice and the acidic solution, continuously, slowly and uniformly adding the mixture into the feed liquid obtained in the step (2) at a stirring speed of 800-1200rpm, adding water to a constant volume to scale, and stirring for 5-15 minutes until the mixture is uniformly mixed; adjusting the pH value of the feed liquid to be 3.8-4.2 by using sodium citrate to ensure that the product has a relatively harmonious sweet-sour ratio;

(4) Homogenizing: homogenizing the mixed and blended product obtained in the step (3) under the homogenizing pressure of 18-20 MPa and the homogenizing temperature of 60-65 ℃ to obtain a homogenized liquid;

(5) and (4) subpackaging fruit particles: cleaning coconut fruit particles, precooking for 1-5min for proper sterilization, and packaging into glass bottles in equal amount;

(6) Filling and sealing: preheating the homogenized liquid to 85-90 ℃, adding the homogenized liquid into a glass bottle filled with coconut granules, and sealing the glass bottle;

(7) Sterilization and cooling: and sterilizing the sealed product at 95-100 ℃ for 20-30 min until the product is commercially sterile, cooling to normal temperature, and shaking the bottle every other day.

the invention also provides application of the turbid juice suspended fruit particle beverage stabilizer, which is used for enabling the state of a beverage product to be stable and uniform, in particular for enabling fruit particles of a turbid juice suspended fruit particle beverage to be uniformly suspended in a quality guarantee period and enabling the appearance state of the product to be stable and uniform.

Has the advantages that:

The turbid juice suspension fruit granule beverage stabilizer provided by the invention is prepared by mixing sodium carboxymethylcellulose, xanthan gum, gellan gum, agar and locust bean gum according to a specific proportion, has a stabilizing effect in turbid juice suspension fruit granule beverages, can prevent fruit granule sinking, obvious precipitation, layering, flocculation and other phenomena in the storage period of turbid juice suspension fruit granule beverages, and can enable the turbid juice suspension fruit granule beverages to have good mouthfeel. The turbid juice suspended fruit particle beverage containing the stabilizing agent provided by the invention is uniform and stable in state within the shelf life of 12 months, free of flocculation layering and obvious precipitation, less than 1.0mm in water separation, and fresh and cool in taste.

Drawings

In order to illustrate the technical solution of the present invention more clearly, the drawings will be briefly described below, and it is apparent that the drawings in the following description relate only to some embodiments of the present invention and are not intended to limit the present invention.

FIG. 1 is a graph of a cloudy juice suspended fruit drink according to one embodiment of the present invention at different temperatures.

Detailed Description

Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available. In the following examples, "%" means weight percent, unless otherwise specified.

The following main reagents were used: