20results about "Food ingredient as clouding agent" patented technology

To provide a packaged acidic heat-treated beverage preparation which contains whey protein and has an improved organoleptic property and / or visual property.SOLUTION: A packaged heat-treated preparation includes the following: a) proteins in a total amount of 2 to 45% w / w based on a weight of a beverage, whose at least 85% w / w is β-lactoglobulin (BLG); and optionally b) a sweetener, a sugar polymer, and / or an aroma material, the preparation having a pH in a range of 2 to 4.7.SELECTED DRAWING: None

The invention provides a preparation method of an akebia trifoliate turbid fruit juice beverage, which is characterized in that akebia trifoliate primary pulp is used as a raw material, white granulated sugar and citric acid are used as auxiliary materials, pectin, guar gum and xanthan gum are used as compound stabilizers, and the turbid akebia trifoliate fruit juice beverage is processed. According to the present invention, with the sensory evaluation of the turbid juice and the sensory evaluation of the suspension stability and the stabilizer as the indexes, the formula of the akebia trifoliate turbid juice with the highest comprehensive score is screened out, and the akebia trifoliate turbid juice under the formula has the special fragrance of the akebia trifoliate, has characteristics of appropriate sweet and sour taste, smooth taste, milky white juice color, and good taste; the stability is good, the tissue is uniform, and the taste is mellow. The method can provide a technical basis for development and utilization of akebia trifoliate and production and processing of akebia trifoliate turbid juice.

The invention relates to the technical field of food and beverage development, in particular to a cherry sleep-aiding beverage and a preparation method thereof. The natural components of the lucid ganoderma, the spina date seeds and the lavandula angustifolia, the aminobutyric acid and the theanine are added, so that a basis is mainly provided for the sleep-aiding function of the cherry sleep-aiding drink; meanwhile, medium-chain triglyceride, thiamine hydrochloride, propylene glycol alginate, lysine and magnesium carbonate are introduced, so that the lucid ganoderma, the spina date seeds, the lavandula angustifolia, the aminobutyric acid and the theanine stably exist in the cherry sleep-aiding beverage, and the possible chemical reaction process with other components in the storage process is avoided; the function weakening and even disappearance caused by interference of other components can be avoided, and the sleep aiding function can be enhanced; the cherry concentrated solution, the sodium citrate, the vitamin C and the pectin are introduced, so that a cherry flavor and a stable beverage system are obtained, and the uniformity and the stability of each component are ensured.

The present invention relates to an instant beverage powder product and a method for preparing the instant beverage powder product, a liquid food product made from the instant beverage powder, and a method for preparing the liquid food product, uses of the liquid food product, and a kit comprising the instant beverage powder product.

The present invention relates to novel beta-lactoglobulin (BLG) isolates, to a method for producing such isolates and to the use of the powder in, for example, beverage applications.

The present invention provides a beverage stabilizer, comprising water and the following raw materials in parts by weight: 1.60-3.00 parts of microcrystalline cellulose, 0.42-0.58 parts of polyglycerol fatty acid esters, 0.32-0.48 parts of sodium tripolyphosphate, 0.32-0.48 parts of sodium bicarbonate, 0.12-0.28 parts of sodium D-isoascorbate, and 0.02-0.08 parts of citrus fiber. The present invention uses the above-mentioned components and proportions in a coordinated manner, so that the above-mentioned stabilizer is applied to cereal beverages, which can make the beverage taste refreshing, avoid the sticky mouthfeel caused by the thickener, have good flavor, and are more suitable for daily drinking and dining, while solving the problem of easy precipitation and stratification of cereal beverages, so that the product can maintain a stable state during the shelf life.

The invention relates to a composite high-protein liquid protein product and a preparation method thereof, and belongs to the technical field of food. The liquid protein product comprises compound protein and oil, the content of the compound protein is 6-10wt% of the mass of the liquid protein product, and the compound protein comprises vegetable protein, concentrated milk protein and collagen peptide; the oil content is 0.5-13.5 wt% of the mass of the liquid protein product; the content of the collagen peptide is 0.05-1.5 wt% of the mass of the liquid protein product; the mass ratio of the vegetable protein to the concentrated milk protein is (30-6): 1 or the mass ratio of the vegetable protein to the concentrated milk protein is 1: (2-15). The liquid protein product provided by the invention can be sterilized at the UHT high temperature of 137-150 DEG C under the conditions of the core components, the concentration and the proportion, so that good stability is maintained, and the liquid protein product has the characteristic of high protein.

To provide a packaged pH neutral heat-treated beverage preparation which is more achromatic than conventional whey-containing beverages.SOLUTION: A packaged, heat-treated beverage preparation having a pH in the range of 5.5-8.0 comprises: a total amount of protein of 1 to 20% w / w based on the weight of the heat-treated beverage preparation, where at least 85% w / w of the protein is β-lactoglobulin (BLG); and optionally, sweetener and / or flavor. The heat-treated beverage preparation is at least pasteurized and is at least sterile.SELECTED DRAWING: None

To provide a packaged pH neutral heat-treated beverage preparation which is more achromatic than conventional whey-containing beverages.SOLUTION: A packaged, heat-treated beverage preparation having a pH in the range of 5.5-8.0 comprises: a total amount of protein of 1 to 20% w / w based on the weight of the heat-treated beverage preparation, where at least 85% w / w of the protein is β-lactoglobulin (BLG); and optionally, sweetener and / or flavor. The heat-treated beverage preparation is at least pasteurized and is at least sterile.SELECTED DRAWING: None

The invention discloses a stability enhancing and bacterium reducing method for composite fruit juice added with clausena lansium pulp and combined with photodynamic force, and belongs to the technical field of food processing. The invention provides a stability-enhancing and bacterium-reducing method for composite fruit juice added with clausena lansium pulp combined with photodynamic force. The method comprises the step of adding sea-buckthorn juice and clausena lansium primary pulp into mango juice, the addition amount of the sea-buckthorn juice is 5%; the addition amount of the clausena lansium primary pulp is 5-25%. According to the scheme, the double effects of preventing browning and improving the suspension stability of a mango juice system based on a label cleaning idea are achieved, the cloud degree stability and the accelerated centrifugal stability are improved, the total phenol content and the antioxidant activity are also improved, and the types of aroma components of the treated mango juice are richer. In a word, the method is combined with a photodynamic bacteria reducing technology, so that the number of microorganisms is reduced, and the stability of the mango juice is further enhanced.