阅读说明：本技术 一种复合胶体及其应用、生姜蜂蜜饮品及其制备方法 (Composite colloid and application thereof, ginger and honey beverage and preparation method thereof ) 是由 王卫星 孙智寿 于 2019-10-25 设计创作，主要内容包括：本发明属于功能饮料技术领域,特别提供了一种复合胶体,包含结冷胶、黄原胶和羧甲基纤维素钠。本发明提供的复合胶体由于采用特殊的组成,能够解决饮品尤其是生姜饮品稳定性较差的问题。本发明还提供了一种生姜蜂蜜饮品及其制备方法。本申请所述生姜蜂蜜饮品由于采用复合胶体为组分,性状稳定,不存在分层现象；由于采用麦芽糊精,大大减轻了生姜口感辛辣的问题,同时使得饮品口感滑爽、细腻、圆润。本申请提供的生姜蜂蜜饮品中除了包含生姜组分之外,还包含蜂蜜、低聚果糖等其它营养成分,具有营养丰富、多元化的特点。(the invention belongs to the technical field of functional beverages, and particularly provides a composite colloid which comprises gellan gum, xanthan gum and sodium carboxymethylcellulose. The composite colloid provided by the invention adopts a special composition, so that the problem of poor stability of the beverage, especially the ginger beverage, can be solved. The invention also provides a ginger and honey beverage and a preparation method thereof. The ginger honey beverage is stable in properties and free of layering due to the fact that the composite colloid is used as a component; because the maltodextrin is adopted, the problem that the ginger tastes spicy is greatly reduced, and meanwhile, the beverage tastes smooth, fine and mellow. The ginger and honey beverage provided by the application contains other nutritional ingredients such as honey and fructo-oligosaccharide besides the ginger component, and has the characteristics of rich nutrition and diversification.)

1. the composite colloid is characterized by comprising gellan gum, xanthan gum and sodium carboxymethyl cellulose, wherein the mass ratio of the gellan gum to the xanthan gum to the sodium carboxymethyl cellulose is (30 ~ 40): (30 ~ 40): (25 ~ 35).

2. Use of the composite colloid according to claim 1 as a stabilizer.

3. The preparation method of the ginger and honey beverage is characterized by comprising the following steps:

Adding water into ginger, and then pulping to obtain pulping liquid;

Immediately adding a color fixative into the obtained pulping liquid for color protection treatment after the pulping treatment is finished to obtain a color protection liquid;

Carrying out enzyme deactivation treatment on the obtained color protection liquid to obtain enzyme deactivation liquid;

Mixing the enzyme-killing solution and the compound enzyme, and performing enzymolysis to obtain an enzymolysis solution;

Filtering the obtained enzymolysis liquid to obtain filtrate, namely the ginger stock solution;

Mixing ginger stock solution, sugar, honey, fructo-oligosaccharide, maltodextrin, the composite colloid of claim 1 and water, and performing heat preservation treatment to obtain heat preservation solution;

And homogenizing the obtained heat preservation solution to obtain the ginger honey beverage.

4. The preparation method according to claim 3, wherein the mass ratio of ginger to water is 1 (0.8 ~ 2).

5. The method according to claim 3 or 4, wherein the color fixative is vitamin C, and the amount of the color fixative added is 0.1 ~ 0.4.4% of the mass of the slurry.

6. the method of claim 3, wherein the enzyme deactivation treatment is carried out at 85 ~ 95 ℃ for 1 ~ 5 min.

7. The method according to claim 3 or 6, wherein the complex enzyme comprises amylase and cellulase;

The addition amount of the amylase is 0.1 ~ 0.4.4 percent of the mass of the enzyme killing liquid;

The addition amount of the cellulase is 0.1 ~ 0.4.4 percent of the mass of the enzyme killing liquid;

The temperature of enzymolysis is 45 ~ 55 ℃, and the time is 1 ~ 5 h.

8. The method of claim 3, wherein the mass ratio of the ginger stock solution, the sugar, the honey, the fructo-oligosaccharide, the maltodextrin, the composite colloid of claim 1 and the water is (40 ~ 60): (10 ~ 20): (1 ~ 10): (1 ~ 10): (5 ~ 15): (2 ~ 7): (80 ~ 120);

the temperature of the heat preservation treatment is 60 ~ 80 ℃, and the time is 10 ~ 30 min.

9. the method according to claim 3 or 8, wherein the homogenization treatment is carried out at a temperature of 60 ~ 70 ℃ and a pressure of 15 ~ 25kg/cm²。

10. The ginger and honey beverage prepared by the preparation method of any one of claims 3 ~ 9.

Technical Field

The invention relates to the technical field of functional beverages, and particularly relates to a composite colloid and application thereof, a ginger honey beverage and a preparation method thereof.

Background

the functional beverage is a beverage which can regulate the functions of human bodies to a certain extent by adjusting the components and the content proportion of nutrients in the beverage. According to the classification of the related information on functional beverages, it is considered that the functional beverages in a broad sense include sports beverages, energy beverages and other beverages having health-care effects. When drinking functional beverages becomes a fashion, the industry is thriving. As functional beverages are enjoyed by more and more consumers in china, china has gradually become a large country for consuming functional beverages.

Ginger is tried to be prepared into ginger beverage because of its functions of detoxifying, warming middle energizer, arresting vomiting, moistening lung, arresting cough, etc. However, due to some characteristic reasons of ginger, the existing ginger beverage is spicy in taste and extremely poor in stability, and the appearance and drinking taste of the ginger beverage are seriously affected.

Disclosure of Invention

The invention aims to provide a compound colloid and a ginger honey beverage taking the compound colloid as a component.

In order to achieve the above object, the present invention provides the following technical solutions:

The invention provides a composite colloid which comprises gellan gum, xanthan gum and sodium carboxymethyl cellulose, wherein the mass ratio of the gellan gum to the xanthan gum to the sodium carboxymethyl cellulose is (30 ~ 40): (30 ~ 40): (25 ~ 35).

The invention provides an application of the composite colloid as a stabilizer.

The invention also provides a preparation method of the ginger and honey beverage, which comprises the following steps:

adding water into ginger, and then pulping to obtain pulping liquid;

immediately adding a color fixative into the obtained pulping liquid for color protection treatment after the pulping treatment is finished to obtain a color protection liquid;

Carrying out enzyme deactivation treatment on the obtained color protection liquid to obtain enzyme deactivation liquid;

Mixing the enzyme-killing solution and the compound enzyme, and performing enzymolysis to obtain an enzymolysis solution;

Filtering the obtained enzymolysis liquid to obtain filtrate, namely the ginger stock solution;

mixing the ginger stock solution, sugar, honey, fructo-oligosaccharide, maltodextrin, the composite colloid and water, and then carrying out heat preservation treatment to obtain a heat preservation solution;

And homogenizing the obtained heat preservation solution to obtain the ginger honey beverage.

Preferably, the mass ratio of the ginger to the water is 1 (0.8 ~ 2).

Preferably, the color fixative is vitamin C, and the addition amount of the color fixative is 0.1 ~ 0.4.4% of the mass of the pulping liquid.

Preferably, the temperature of the enzyme deactivation treatment is 85 ~ 95 ℃, and the time is 1 ~ 5 min.

preferably, the complex enzyme comprises amylase and cellulase;

The addition amount of the amylase is 0.1 ~ 0.4.4 percent of the mass of the enzyme killing liquid;

The addition amount of the cellulase is 0.1 ~ 0.4.4 percent of the mass of the enzyme killing liquid;

The temperature of enzymolysis is 45 ~ 55 ℃, and the time is 1 ~ 5 h.

preferably, the mass ratio of the ginger stock solution, the sugar, the honey, the fructo-oligosaccharide, the maltodextrin, the composite colloid and the water is (40 ~ 60): (10 ~ 20): (1 ~ 10): (1 ~ 10): (5 ~ 15): (2 ~ 7): (80 ~ 120);

The temperature of the heat preservation treatment is 60 ~ 80 ℃, and the time is 10 ~ 30 min.

Preferably, the temperature of the homogenization treatment is 60 ~ 70 ℃, and the pressure is 15 ~ 25kg/cm²。

The invention provides a composite colloid which comprises gellan gum, xanthan gum and sodium carboxymethylcellulose. The composite colloid provided by the invention adopts a special composition, so that the problem of poor stability of the beverage, especially the ginger beverage, can be solved.

The invention also provides a ginger and honey beverage and a preparation method thereof. The ginger honey beverage is stable in properties and free of layering due to the fact that the composite colloid is used as a component; because the maltodextrin is adopted, the problem that the ginger tastes spicy is greatly reduced, and meanwhile, the beverage tastes smooth, fine and mellow. The ginger and honey beverage provided by the application contains other nutritional ingredients such as honey and fructo-oligosaccharide besides the ginger component, and has the characteristics of rich nutrition and diversification.

Detailed Description

The invention provides a composite colloid which comprises gellan gum, xanthan gum and sodium carboxymethylcellulose, wherein the mass ratio of the gellan gum to the xanthan gum to the sodium carboxymethylcellulose is (30 ~ 40): (30 ~ 40): (25 ~ 35), preferably (32 ~ 37): (33 ~ 37): (28 ~ 33), and more preferably 35:35: 30.

the invention provides an application of the composite colloid as a stabilizer, in particular to a stabilizer for ginger drinks. The ginger beverage has extremely poor stability, influences the appearance and drinking quality of the product, and can not solve the stability problem even after the procedures of diatomite filtration, centrifugal treatment, ultrafiltration and the like. However, the problem of poor stability of the ginger beverage can be well solved through the suspension of the composite colloid provided by the invention.

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

Adding water into ginger, and then pulping to obtain pulping liquid;

immediately adding a color fixative into the obtained pulping liquid for color protection treatment after the pulping treatment is finished to obtain a color protection liquid;

carrying out enzyme deactivation treatment on the obtained color protection liquid to obtain enzyme deactivation liquid;

Mixing the enzyme-killing solution and the compound enzyme, and performing enzymolysis to obtain an enzymolysis solution;

Filtering the obtained enzymolysis liquid to obtain filtrate, namely the ginger stock solution;

Mixing the ginger stock solution, sugar, honey, fructo-oligosaccharide, maltodextrin, the composite colloid and water, and then carrying out heat preservation treatment to obtain a heat preservation solution;

and homogenizing the obtained heat preservation solution to obtain the ginger honey beverage.

The method comprises the steps of adding water into ginger, and then carrying out pulping treatment to obtain pulping liquid, preferably sorting rotten and deteriorated ginger, washing the fresh ginger with clear water for 2 ~ 3 times, and removing mud and other impurities.

In the present invention, the mass ratio of ginger to water is preferably 1 (0.8 ~ 2), more preferably 1 (1 ~ 1.5).

In the invention, the color fixative is preferably vitamin C, and the addition amount of the color fixative is preferably 0.1 ~ 0.4 percent of the mass of the pulping liquor, and is more preferably 0.2 ~ 0.3.3 percent of the mass of the pulping liquor.

After the color protection liquid is obtained, the obtained color protection liquid is subjected to enzyme deactivation treatment to obtain enzyme deactivation liquid, in the invention, the temperature of the enzyme deactivation treatment is preferably 85 ~ 95 ℃, more preferably 90 ~ 92 ℃, the time of the enzyme deactivation treatment is preferably 1 ~ 5min, more preferably 2 ~ 3min, and the enzyme deactivation treatment can promote oxidase inactivation of the ginger.

The compound enzyme preferably comprises amylase and cellulase, the addition amount of the amylase is preferably 0.1 ~ 0.4% by mass of the enzyme killing liquid, and is further preferably 0.2 ~ 0.3.3%, the addition amount of the cellulase is preferably 0.1 ~ 0.4.4% by mass of the enzyme killing liquid, and is further preferably 0.2 ~ 0.3.3%, the enzymolysis temperature is preferably 45 ~ 55 ℃, and is further preferably 50 ~ 52 ℃ for 52%, the enzymolysis time is preferably 1 ~ 5h, and is further preferably 2 ~ 4 h.

after the enzymolysis liquid is obtained, the invention filters the enzymolysis liquid to obtain the filtrate, namely the ginger stock solution. In the present invention, the filtration is preferably performed using a filter cloth, and the filter cloth is preferably a 200-mesh filter cloth.

The ginger juice beverage is prepared by mixing ginger stock solution, sugar, honey, fructo-oligosaccharide, maltodextrin, the composite colloid and water and then carrying out heat preservation treatment to obtain heat preservation solution, wherein the heat preservation treatment can fully fuse all components, the composite colloid is preferably dissolved in hot water firstly and then is mixed with other components, in the invention, the temperature of the hot water is preferably 70 ~ 90 ℃, more preferably 80 ~ 85 ℃, the dissolution is preferably stirred and dissolved, and the stirring and dissolving time is preferably 2 ~ 5h, more preferably 3 ~ 4 h.

In the invention, the mass ratio of the ginger stock solution, the sugar, the honey, the fructo-oligosaccharide, the maltodextrin, the compound colloid and the water is preferably (45 ~ 55): (13 ~ 17): (2 ~ 8): (2 ~ 8): (8 ~ 12): (3 ~ 6): (90 ~ 110): further preferably 50: 15:5:5:10:5:100, the temperature of the heat preservation treatment is preferably 60 ~ 80 ℃, further preferably 65 ~ 75 ℃, further preferably 70 ~ 72 ℃, the time of the heat preservation treatment is preferably 10 ~ 30min, further preferably 15 ~ 25min, further preferably 20 ~ 22 min.

After the heat preservation solution is obtained, the obtained heat preservation solution is homogenized to obtain the ginger honey beverage, the temperature of the homogenization treatment is preferably 60 ~ 70 ℃, the further preference is 65 ~ 68 ℃, and the pressure of the homogenization treatment is preferably 15 ~ 25kg/cm²more preferably 18 ~ 20kg/cm²。

In practical production application, preferably, after the homogenization treatment, the obtained product after the homogenization treatment is sequentially filled (sterile ultra-clean filling is adopted, bottles are washed, sterilized, filled and screwed under a sterile state, packaging bottles adopt PET bottles for packaging), sterilized (sterilization is carried out by adopting a sterilization tunnel, the sterilization temperature is 85 ℃ for 20 minutes, the sterilization section temperature is changed, the temperature is increased to 85 ℃, the temperature is kept for 20 minutes and is reduced to 35 ℃), labeling is carried out (labeling is carried out by an automatic labeling machine, and production batch numbers are printed, namely production date, shift, packaging shift group compiling and the like), and outer packaging (a paper box is filled, product inspection is carried out, and qualified products can enter a finished product warehouse).

The application also provides the ginger honey beverage prepared by the preparation method in the technical scheme.

the technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.