阅读说明：本技术 一种细菌纤维素复配稳定剂及其制备方法和应用 (Bacterial cellulose compound stabilizer and preparation method and application thereof ) 是由 易正芳 陆婷芬 高红亮 刘明耀 蒋德明 于 2020-05-25 设计创作，主要内容包括：本发明提供了一种常温饮料细菌纤维素复配稳定剂,所述含细菌纤维素复配稳定剂包括质量比为(1-15)：(1-5)：1的细菌纤维素、黄原胶和麦芽糊精。所述稳定剂对常温饮料具有良好的稳定作用。细菌纤维素作为一种天然的膳食纤维,可保证饮品中营养成分的均衡及其他稳定剂成分的稳定性。本发明制备的常温饮料在长期静置过程中无明显分层及沉淀现象,在保质期内本发明的常温饮料细菌纤维素复配稳定剂能够良好保持饮品体系的稳定。(The invention provides a normal-temperature beverage bacterial cellulose compound stabilizer, which comprises the following components in percentage by mass (1-15): (1-5): 1, bacterial cellulose, xanthan gum and maltodextrin. The stabilizer has good stabilizing effect on normal-temperature beverages. The bacterial cellulose is used as a natural dietary fiber, and can ensure the balance of nutrient components in the beverage and the stability of other stabilizer components. The normal temperature beverage prepared by the invention has no obvious layering and sedimentation phenomenon in the long-term standing process, and the normal temperature beverage bacterial cellulose compound stabilizer can well keep the stability of a beverage system in the shelf life.)

1. A bacterial cellulose compound stabilizer is characterized by comprising bacterial cellulose, xanthan gum and maltodextrin in a mass ratio of (1-15): (1-5): 1 are mixed.

2. The bacterial cellulose compound stabilizer according to claim 1, wherein the bacterial cellulose is colt-shaped bacterial cellulose, acetic acid bacterial cellulose and xylo-glucose acetic bacterial cellulose.

3. The bacterial cellulose compound stabilizer according to claim 1, wherein the stabilizer further comprises guar gum, gelatin, sodium carboxymethylcellulose, pectin and acacia gum.

4. The preparation method of the bacterial cellulose compound stabilizer according to any one of claims 1 to 3, characterized in that the components of the stabilizer, namely the bacterial cellulose, xanthan gum and dry powder of maltodextrin, are uniformly mixed according to a proportion to obtain the bacterial cellulose compound stabilizer.

5. A beverage characterised in that it comprises a bacterial cellulose combination stabiliser as claimed in any one of claims 1 to 3.

6. The normal-temperature beverage is characterized in that the normal-temperature beverage comprises the following components in percentage by weight: 1% -8% of white granulated sugar, 0.036-0.2% of a bacterial cellulose compound stabilizer according to any one of claims 1-3, 60% -80% of a beverage flavoring agent and the balance of water;

the preparation method of the normal-temperature beverage comprises the following steps:

a. adding hot water with volume 5-10 times of the beverage flavoring agent, and stirring to dissolve;

b. adding sucrose, stirring and dissolving;

c. adding a cellulose compound stabilizer, uniformly mixing with the solution, and adding water to a constant volume;

d, 10000r/min high-speed shearing for 10-15min, and filtering by using a 100-200-mesh screen;

e. homogenizing for 2-4 times at 50-60 deg.C and 30 MPa;

f. subpackaging, and sterilizing at 115 deg.C for 20 min;

g. cooling to room temperature, and shaking to obtain the normal temperature beverage.

7. Use of a bacterial cellulose-containing compound stabilizer according to any one of claims 1-3 as a food stabilizer.

8. Use of a bacterial cellulose-containing composite stabilizer according to any one of claims 1-3 in the preparation of a beverage.

9. Use of a bacterial cellulose-containing compound stabilizer according to any one of claims 1-3 in preparation of an ambient temperature beverage.

Technical Field

The invention belongs to the field of food, and particularly relates to a normal-temperature beverage bacterial cellulose compound stabilizer and a preparation method thereof.

Background

The normal temperature beverage is popular among the public due to rich varieties, fresh and cool taste, and convenient storage and carrying, and is essential in family dinner. Because the normal-temperature beverage has high contents of sugar, protein, cellulose and the like and complex components, a complex suspension system is easy to form, and the phenomenon of particle aggregation and precipitation is easy to generate in the production and storage processes, so that the serious layering problem is caused, the appearance and the taste are influenced, and the experience feeling of the beverage is reduced. In order to ensure the suspension stability of the normal-temperature beverage within the shelf life, the stability of the normal-temperature beverage is improved by methods of cold extraction, reduction and refinement of the granularity of contents, addition of a compound emulsifying thickener and the like in the conventional industrial production.

The bacterial cellulose is formed by microbial fermentation and belongs to a microbial primary metabolite. It is a parallel linear molecule formed by polymerization of glucopyranose monomers through β - (1, 4) -glycosidic bonds. Bacterial cellulose, which has been known as "Nata" for a long time in the food industry, is a milky translucent gel, has good chewiness and a crisp, smooth and tender mouthfeel, and has good characteristics such as thermal stability, freezing resistance, acid resistance and light resistance, so that the bacterial cellulose becomes a novel natural food additive and shows good taste. In addition, as one of dietary fiber sources, the bacterial cellulose can be added into food to further supplement and balance the nutritional sources of human bodies.

Disclosure of Invention

In order to improve the suspension stability of the normal-temperature beverage, improve the drinking taste and improve the grade of the beverage, the bacterial cellulose is used as a good food stabilizer to be applied to the normal-temperature beverage, so that the problems of easy precipitation and easy delamination of the beverage are further solved while the original fresh and sweet taste is ensured, and the suspension stability effect of the beverage is obviously superior to that of a common compound stabilizer in the quality guarantee period.

The invention provides a compound stabilizer containing bacterial cellulose, which takes the bacterial cellulose, xanthan gum and maltodextrin as main raw materials, can reduce the phenomena of easy layering and easy precipitation of normal-temperature beverages after long-term storage while ensuring the fresh, fragrant and sweet taste of the normal-temperature beverages, can better keep the stability of a normal-temperature beverage system in a quality guarantee period, and improves the appearance attractiveness and the taste uniformity.

Wherein the mass ratio of the bacterial cellulose to the xanthan gum to the maltodextrin is (1-15): (1-5): 1; preferably, the mass ratio of the bacterial cellulose to the xanthan gum to the maltodextrin is 3: 1: 1.

wherein, the compound stabilizer containing the bacterial cellulose can also comprise guar gum, gelatin, sodium carboxymethylcellulose, pectin, Arabic gum and the like, and the total content of the stabilizer is not more than 0.02 per thousand.

The bacterial cellulose is colt-shaped bacillus cellulose, acetic acid bacillus cellulose and xylo-glucose acetic acid bacillus cellulose.

The invention also provides a preparation method of the compound stabilizer containing the bacterial cellulose, which comprises the following steps:

bacterial cellulose, xanthan gum and maltodextrin are mixed according to the mass ratio of (1-15): (1-5): 1, compounding, and uniformly mixing dry powder of each component to obtain the bacterial cellulose-containing compound stabilizer.

Preferably, the bacterial cellulose-containing compound stabilizer is prepared from bacterial cellulose, xanthan gum and maltodextrin in a mass ratio of 3: 1: 1, and preparing the raw material dry powder by using a freeze drying technology.

Wherein the bacterial cellulose is colt-shaped bacillus cellulose, acetic acid bacillus cellulose and xylo-glucose acetic acid bacillus cellulose. Preferably, colt-shaped bacillus cellulose.

The bacterial cellulose-containing compound stabilizer can be used in beverages (such as normal-temperature beverages), and hot beverages, beverages needing refrigeration and the like are not suitable for very warm beverages.

The invention also provides application of the bacterial cellulose-containing compound stabilizer as a food stabilizer.

The invention also provides application of the bacterial cellulose compound stabilizer in preparation of beverages. Preferably, the invention also provides application of the bacterial cellulose compound stabilizer in preparation of normal-temperature beverages.

The invention also provides a normal-temperature beverage prepared from the bacterial cellulose compound stabilizer, which comprises the following components in percentage by weight: 1-8% of white granulated sugar, 0.036-0.2% of a compound stabilizer containing bacterial cellulose, 60-80% of a beverage flavoring agent and the balance of water;

preferably, the normal temperature beverage comprises the following components in percentage by weight: 4% of white granulated sugar, 0.1% o of compound stabilizer containing bacterial cellulose, 70% of beverage flavoring agent and the balance of water.

The preparation method of the normal-temperature beverage comprises the following steps:

a. adding hot water with volume 5-10 times of the beverage flavoring agent, and stirring to dissolve;

b. adding sucrose, stirring and dissolving;

c. adding the cellulose compound stabilizer, uniformly mixing with the solution, and adding water to a constant volume;

d, 10000r/min high-speed shearing for 10-15min, and filtering by using a 100-200-mesh screen;

e. homogenizing for 2-4 times at 50-60 deg.C and 30 MPa;

f. subpackaging, and sterilizing at 115 deg.C for 20 min;

g. cooling to room temperature, and shaking to obtain the normal temperature beverage.

The preparation method of the normal-temperature beverage containing the bacterial cellulose compound stabilizer adopts a filtering and high-pressure homogenizing method, and can ensure the full dissolution of the compound stabilizer and the uniform taste of the beverage to the maximum extent.

The invention has the beneficial effects that: the compound stabilizer containing bacterial cellulose has good suspension stabilizing effect on normal-temperature beverages; in addition, the bacterial cellulose is used as natural dietary fiber, can ensure the balance of nutrient components in the beverage and the stability of other stabilizer components, and can be used for further supplementing and enriching the nutrient components in the beverage; the normal-temperature beverage prepared from the bacterial cellulose-containing compound stabilizer has no obvious phenomena of pulp stratification and precipitation in the long-term standing process, and the bacterial cellulose compound stabilizer of the normal-temperature beverage can well keep the stability of a beverage system in the shelf life.

Drawings

Fig. 1 is a state of the bacterial cellulose combination stabilizer added to a full fat cocoa milk beverage and left to stand for 14 days.

FIG. 2 shows the state of the bacterial cellulose compound stabilizer added into orange juice beverage and standing for 72 h.

FIG. 3 is a graph of the effect of bacterial cellulose combination stabilizers on the suspension stability of a full fat cocoa milk beverage.

FIG. 4 is a graph of the effect of bacterial cellulose combination stabilizer on suspension stability of orange juice beverages.

FIG. 5 is a graph of the effect of bacterial cellulose combination stabilizer on sedimentation rate of a full fat cocoa milk beverage.

FIG. 6 is a graph of the effect of bacterial cellulose combination stabilizer on orange juice beverage sedimentation rate.

Detailed Description

The present invention will be described in further detail with reference to the following specific examples and the accompanying drawings. The procedures, conditions, experimental methods and the like for carrying out the present invention are general knowledge and common general knowledge in the art except for the contents specifically mentioned below, and the present invention is not particularly limited.

Example 1: preparation of bacterial cellulose dry powder

Washing the fermented and purified bacterial cellulose for 3 times until the pH value is neutral, freeze-drying overnight, grinding at high speed to obtain pure bacterial cellulose dry powder, packaging, and storing at room temperature in a drying place.

Example 2: and (3) preparing the normal-temperature beverage without adding a compound stabilizer.

Example 3: preparation of normal temperature beverage added with low-concentration common stabilizer

The compound stabilizer is prepared from xanthan gum and maltodextrin according to a mass ratio of 1: 1, the added mass percentages of the compound stabilizer in the two normal-temperature beverages of the embodiment 3 are respectively as follows: 0.024 ‰ of whole cocoa milk and 0.042 ‰ of orange juice beverage.

Example 4: preparation of normal temperature beverage added with high concentration common stabilizer

The compound stabilizer is prepared from xanthan gum and maltodextrin according to a mass ratio of 1: 1, the added mass percentages of the compound stabilizer in the two normal-temperature beverages of the embodiment 4 of the invention are respectively as follows: 0.24 per mill of whole cocoa milk and 0.42 per mill of orange juice beverage.

Example 5: preparation of normal temperature beverage added with low-concentration bacterial cellulose

The added compound stabilizer only consists of bacterial cellulose, the mass percent of the added compound stabilizer is 0.012 thousandth in the full-fat cocoa milk, and the mass percent of the added compound stabilizer is 0.021 thousandth in the orange juice beverage.

Example 6: preparation of normal temperature beverage added with high-concentration bacterial cellulose

The added compound stabilizer only consists of bacterial cellulose, the mass percent of the added compound stabilizer is 0.048 per mill in the full-fat cocoa milk, and the mass percent of the added compound stabilizer is 0.084 per mill in the orange juice beverage.

Example 7: preparation of normal temperature beverage added with cellulose-containing compound stabilizer

The cellulose compound stabilizer is prepared from bacterial cellulose, xanthan gum and maltodextrin according to a mass ratio of 1: 1: 1, the added mass percentages of the compound stabilizer in the two normal-temperature beverages are respectively as follows: 0.036 per mill of full-fat cocoa milk and 0.063 per mill of orange juice beverage.

Example 8: preparation of normal temperature beverage added with cellulose-containing compound stabilizer

The cellulose compound stabilizer is prepared from bacterial cellulose, xanthan gum and maltodextrin according to a mass ratio of 2: 1: 1, the added mass percentages of the compound stabilizer in the two normal-temperature beverages are respectively as follows: 0.048 per mill of whole cocoa milk and 0.090 per mill of orange juice beverage.

Example 9: preparation of normal temperature beverage added with cellulose-containing compound stabilizer

The cellulose compound stabilizer is prepared from bacterial cellulose, xanthan gum and maltodextrin according to a mass ratio of 3: 1: 1, the added mass percentages of the compound stabilizer in the two normal-temperature beverages are respectively as follows: 0.060 per mill of whole cocoa milk and 0.105 per mill of orange juice beverage.

Example 10: preparation of normal temperature beverage added with cellulose-containing compound stabilizer

The cellulose compound stabilizer is prepared from bacterial cellulose, xanthan gum and maltodextrin according to a mass ratio of 4: 1: 1, the added mass percentages of the compound stabilizer in the two normal-temperature beverages are respectively as follows: 0.072 per thousand of full-fat cocoa milk and 0.2 per thousand of orange juice beverage.

The preparation method of the normal-temperature beverage of the embodiments 2 to 10 of the invention comprises the following steps:

a. adding beverage flavoring agent (such as cocoa milk flavoring agent, orange juice flavoring agent, etc.) into 10 volume times of hot water, and stirring to dissolve;

b. adding sucrose, stirring and dissolving;

c. adding a stabilizer, namely adding a cellulose compound stabilizer, uniformly mixing with the solution, and adding water to a constant volume;

adding no stabilizer, namely adding water into the solution to a constant volume;

d.10000r/min high-speed shearing for 10min, and filtering by using a 100-mesh screen;

e. homogenizing at 60 deg.C and 30MPa for 2 times;

f. subpackaging, and sterilizing at 115 deg.C for 20 min;

g. cooling to room temperature, and shaking.

The compound stabilizer is obtained by adopting the components and the proportion in the above examples 3-10.

Application examples

The normal temperature beverage containing the compound stabilizer prepared in the embodiments 2-10 of the invention is observed in a standing state, and suspension stability and precipitation rate are measured. Wherein, 5 groups of control groups are provided in total, including a blank control group (example 2), a low-concentration common stabilizer group (example 3), a high-concentration common stabilizer group (example 4), a low-concentration bacterial cellulose group (example 5), and a high-concentration bacterial cellulose group (example 6); 4 experimental groups, examples 7-10, respectively.

In the cocoa milk beverage, the addition amount of the low-concentration common stabilizer group compound stabilizer is 0.024 per mill, the addition amount of the high-concentration common stabilizer group compound stabilizer is 0.24 per mill, the addition amount of the low-concentration bacterial cellulose group cellulose is 0.012 per mill, the addition amount of the high-concentration bacterial cellulose group cellulose is 0.048 per mill, and the addition amounts of the cellulose-containing compound stabilizers in 4 experimental groups are 0.036 per mill, 0.048 per mill, 0.060 per mill and 0.072 per mill respectively.

In the orange juice beverage, the addition amount of the low-concentration common stabilizer group compound stabilizer is 0.042 thousandth, the addition amount of the high-concentration common stabilizer group compound stabilizer is 0.42 thousandth, the addition amount of the low-concentration bacterial cellulose group cellulose is 0.021 thousandth, the addition amount of the high-concentration bacterial cellulose group cellulose is 0.084 thousandth, and the addition amounts of the cellulose compound stabilizers contained in 4 experimental groups are 0.063 thousandth, 0.090 thousandth, 0.105 thousandth and 0.2 thousandth respectively.

First, observation of standing state

The layering state of the normal temperature beverage immediately after sterilization and after standing for a period of time at room temperature was observed and recorded, and the test results of cocoa milk are shown in fig. 1, and the test results of orange juice are shown in fig. 2.

In the application of cocoa milk beverage, after homogenizing and sterilizing, standing for 1d, layering of 5 groups of control groups (examples 2-6) to different degrees exists, the blank control group (example 2) without adding a stabilizing agent is most obvious, three layers of a cocoa layer, a middle suspension layer and a whey layer appear, and the experimental groups (examples 7-10) with adding a bacterial cellulose compound stabilizing agent do not obviously layer; after standing for 3d, the layering phenomenon of 5 control groups (examples 2-6) is more serious, the suspension layer and the whey layer of the blank control group (example 2) without the stabilizer disappear, the milk powder and the cocoa powder are completely precipitated to form a cocoa layer and a water layer, and the cocoa layers of the other control groups (examples 3-6) are seriously layered; the embodiment 7 added with the compound stabilizer containing bacterial cellulose has layering, and the rest experimental groups (embodiments 8-10) have no obvious layering phenomenon; standing for 7 days, adding a compound stabilizer (examples 3-4) and bacterial cellulose (examples 5-6) to thicken an upper milk clear layer of a control group, and indicating that milk begins to separate out in a layering manner; the lower cocoa sedimentation is more obvious in the examples 7 and 8 in which the bacterial cellulose compound stabilizer is added; after standing for 14d, 5 control groups (examples 2-6) have obvious layering, and experimental groups containing the bacterial cellulose compound stabilizer in examples 9 and 10 have no layering phenomenon.

In orange juice application, standing is carried out after homogenizing and sterilizing, layering of different degrees exists in a control group except a high-concentration common stabilizer group (example 4), a blank control group (example 2) without adding a stabilizer is most obvious, two layers of a pulp layer and a juice layer appear, and no obvious layering appears in an experimental group (examples 7-10) with adding a bacterial cellulose compound stabilizer; after standing for 12 hours, the layering phenomenon of the control group is more serious except for the high-concentration common stabilizer group (example 4), the embodiment 5 is layered, and the other experimental groups (examples 7-10) are not layered obviously; after standing for 24 hours, the control group (example 4) added with the high-concentration common stabilizer still has no obvious layering phenomenon, the control group and the control group in examples 5 and 6 have layering, and the rest experimental groups (examples 7-10) have no obvious layering phenomenon; after standing for 72h, no delamination occurred in examples 9 and 10, and the uniformity was high.

The results show that the bacterial cellulose-containing compound stabilizer can well stabilize normal-temperature beverages.

Second, suspension stability measurement

Centrifuging at 4200 Xg for 15min, collecting supernatant, and measuring A₆₀₀The results of the cocoa milk beverage experiment are shown in figure 3, and the results of the orange juice beverage experiment are shown in figure 4. A higher absorbance A660 indicates a higher turbidity in the beverage, indicating a better suspension stability.

In cocoa milk applications, the absorbance values of the 5 control groups (examples 2-6) all showed significant decrease during the period of resting 14d, in example 2A without any stabilizer added₆₆₀The decrease phenomenon is most obvious, which indicates that the suspension stability is the worst, and the control group (examples 3-4) added with the common stabilizer has a suspension stabilizing effect to a certain extent, wherein the suspension stabilizing effect of the group added with the low-concentration common stabilizer (example 3) and the low-concentration bacterial cellulose group (example 5) is the best; the 4 experimental groups added with the bacterial cellulose-containing compound stabilizer all show better suspension stability than the control group, wherein examples 9 and 10 experimental group drinks A containing the bacterial cellulose-containing compound stabilizer₆₆₀Still have not showing the decline after the 14 days of stewing, indicate that suspension stabilization effect is best, and no ingredients such as cocoa deposit.

In orange juice applications, the absorbance values of the 5 control groups (examples 2-6) all appeared significant during the 72h standing periodFalling phenomenon, A of example 2 without any stabilizer added₆₆₀The decline phenomenon is most obvious, which shows that the suspension stability is the worst, and the addition of the stabilizer has a certain suspension stabilizing effect; the 4 experimental groups (examples 7-10) added with the bacterial cellulose-containing compound stabilizer all show better suspension stability than the control group, and the beverage A prepared in the example 9 and the example 10 added with the bacterial cellulose-containing compound stabilizer₆₆₀After standing for 72h, the reading is slightly reduced, which indicates that the suspension stability effect is better, and no significant difference exists between the two experimental groups.

Thirdly, determining the precipitation rate

Weighing a certain amount (M)₀) Centrifuging at 3000r/min for 15min, discarding supernatant, oven drying at 50 deg.C overnight, and weighing precipitate (M)₁) The precipitation rate is M₁/M₀X 100%, cocoa milk test results are shown in fig. 5, and orange juice test results are shown in fig. 6. The higher the sedimentation rate, the poorer the suspension stability of the beverage.

In cocoa milk application, the precipitation rate of 5 control groups (examples 2-6) is remarkably increased in a period of standing for 14d, wherein the precipitation rate of example 2 without any stabilizer is the highest, and reaches 38.75 +/-3.26% after standing for 14d, which shows that the suspension stability is the worst, and the addition of the stabilizer has a certain suspension stabilizing effect, wherein the addition of a low-concentration common stabilizer (example 3) and a low-concentration bacterial cellulose (example 5) has the best suspension stabilizing effect. The suspension stability of 4 experimental groups (examples 7-10) added with the bacterial cellulose-containing compound stabilizer is superior to that of a control group, wherein the experimental group drink precipitation rate of the bacterial cellulose-containing compound stabilizer in examples 9 and 10 is the lowest, and is only 4.5 +/-0.02%, which shows that the suspension stability effect is optimal.

In orange juice application, the precipitation rates of 5 control groups (examples 2-6) except a high-concentration common stabilizer group (example 4) are remarkably increased in a standing period of 4 hours, wherein the precipitation rate of the example 2 without any stabilizer is the highest and reaches 49.54 +/-3.15% after standing for 4 hours, which indicates that the suspension stability is the worst, and the addition of the stabilizer has a certain suspension stabilizing effect; the 4 experimental groups (examples 7-10) added with the bacterial cellulose-containing compound stabilizer all show suspension stability superior to that of a control group, the lowest sedimentation rate of the drinks added with the bacterial cellulose-containing compound stabilizer in the examples 9 and 10 is only 15.04 +/-0.07%, and the two addition concentrations have no significant difference, so that the suspension stability effect is optimal.

The protection of the present invention is not limited to the above embodiments. Variations and advantages that may occur to those skilled in the art may be incorporated into the invention without departing from the spirit and scope of the inventive concept, and the scope of the appended claims is intended to be protected.