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Formulating method for orange gizzard suspending beverage

A preparation method, orange sand technology, applied in food preparation, application, food science, etc., can solve the problems of insufficient suspension stability, insufficient suspension of fruit particles, poor permeability of beverages, etc., and achieve the effect of maintaining refreshing taste and color

Inactive Publication Date: 2008-12-10
HUABAO FLAVOURS & FRAGRANCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, although the development of this beverage has formed a whole set of technology, there are still a series of problems: one is that the suspension of the fruit particles is not uniform enough, and a considerable part of it is short-term even if it is evenly suspended; the other is the transparency of the fruit beverage. Poor performance, that is to say, there is a considerable degree of turbidity in most beverages; the third is high viscosity and paste taste
These requirements make the choice of suspending agent very limited. Traditional hydrocolloids usually have a certain defect and cannot do the job, such as xanthan gum. , the prepared beverage has poor permeability and a paste taste; another example is carrageenan, when it forms a weak gel, its yield stress is not enough to maintain long-term suspension stability

Method used

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  • Formulating method for orange gizzard suspending beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 10kg of South African oranges, wash them, and keep them warm in hot water at 95°C for 1min → peel and remove the core → place in 1% (V / V) HCl solution (35°C, 30min) → rinse with water, put in 0.5% (w / w) Treatment in NaOH solution (25°C, 30min) → rinse with water (10-18°C, 30-35min) → stripping → 0.3% CaCl 2 Hardening in the solution (38-40°C, 30min) → rinse with water → drain water → add 0.008% gellan gum, 0.016% kappa-carrageenan, white sugar, 0.02% calcium chloride and color-protecting agent to prepare → Filling→seal sterilization (80°C, 30min) to obtain an orange gizzard suspension beverage for commercial use. After storage for one year, there is no turbidity, the particle suspension is still uniform, and the original color and aroma of oranges are basically maintained.

Embodiment 2

[0019] Take 10kg of South African oranges, wash them, and keep them warm in hot water at 95°C for 1min → peel and remove the core → place in 1% (V / V) HCl solution (35°C, 30min) → rinse with water, put in 0.5% (w / w) Treatment in NaOH solution (25°C, 30min) → rinse with water (10-18°C, 30-35min) → stripping → 0.3% CaCl 2 Hardening in solution (38-40°C, 30min) → rinse with water → drain water → add 0.006% gellan gum, 0.05% xanthan gum, white sugar, 0.04% calcium chloride and color-protecting agent to prepare a mixed solution → fill Packing→Sealing and sterilization (80°C, 30min), the orange gizzard suspension drink for commercial use is obtained. After storage for one year, there is no turbidity, the particle suspension is still uniform, and the original color and aroma of oranges are basically maintained.

Embodiment 3

[0021] Take 10kg of South African oranges, wash them, and keep them warm in hot water at 95°C for 1min → peel and remove the core → place in 1% (V / V) HCl solution (35°C, 30min) → rinse with water, put in 0.5% (w / w) Treatment in NaOH solution (25°C, 30min) → rinse with water (10-18°C, 30-35min) → stripping → 0.3% CaCl 2 Hardening in solution (38-40°C, 30min) → rinse with water → drain water → add 0.004% gellan gum and 0.04% xanthan gum, 0.010% kappa-carrageenan, white sugar, 0.04% calcium chloride and color protection Preparation of the mixed solution of the agent→filling→sealed sterilization (80°C, 30min), the orange gizzard suspension drink for commercial use is obtained, stored for one year, without turbidity, the particle suspension is still uniform, and basically maintains the original orange color. Color and aroma.

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Abstract

The invention relates a method for preparing orange gizzard suspended beverage and pertains to the technical field of non-alcoholic beverage. The orange gizzard suspended beverage of the invention is prepared from such components as orange gizzard, a suspending agent, a color fixative and calcium chloride; the particles of the orange gizzard suspended beverage are uniformly suspended, with apparent appearance, dainty and pleasant taste but no turbidness, ,and has a long shelf life.

Description

technical field [0001] A method for preparing an orange gizzard suspension drink, the invention relates to a preparation method for an orange gizzard suspension drink, belonging to the technical field of non-alcoholic beverage manufacturing. Background technique [0002] Suspension beverage is a new type of natural beverage of a solid-liquid two-phase mixing type that has recently emerged in the Chinese market. It is a beverage composed of adding some fruit grains or capsules (inclusions with the same or different contents) to fruit juice. Because the crystal and round capsules or fruit particles are suspended in it and reflect with the liquid part, it has a good appearance and taste. While bringing the cool and comfortable taste of the juice, people can enjoy the pleasure of chewing the fruit. [0003] At present, although the development of this beverage has formed a whole set of technology, there are still a series of problems: one is that the suspension of fruit particl...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/62A23L1/272A23L5/41
Inventor 罗昌荣穆海菠
Owner HUABAO FLAVOURS & FRAGRANCES CO LTD
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