Anti-settle agent for fruit juices with granules

An anti-sedimentation agent and juice technology, applied in food science and other directions, can solve the problems of container dehydration, sticky beverage taste, unwelcome by consumers, etc., and achieve the effects of preventing fruit precipitation, improving use effect, and strong suspending force.

Active Publication Date: 2011-06-29
ZHEJIANG TECH WAY BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first method, because only when the viscosity of the beverage system reaches a considerable level, can it prevent the pulp fragments in the fruit and juice from sinking, so the taste of the beverage is sticky, making people drink "paste". feeling, so consumers are not welcome, basically no market value
[0004] The second method, because the microgel system is formed in the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Preferred embodiment one: by weight percentage by 32% sodium carboxymethyl cellulose, 10% gellan gum, 18% xanthan gum, 4% carrageenan, 21% sucrose fatty acid ester, 15% Sodium citrate is carried out proportioning, gets carmellose sodium 640 grams, gellan gum 200 grams, xanthan gum 360 grams, carrageenan 80 grams, sucrose fatty acid ester 420 grams, sodium citrate 300 grams uniformly mix respectively, Prepare 2000 grams of anti-sedimentation agent for fruit grains and fruit juice drinks.

[0014] Specific application in fruit granules and fruit juice drinks: Take 100 kg of white sugar, dry mix it with 2 kg of the above-mentioned anti-sedimentation agent for fruit granules and fruit juice drinks, add it to about 700 kg of purified water, and heat to 95 ° C ~ 100 ° C ℃, heat preservation for 5 minutes, after the heat preservation is over, filter with a 120-mesh filter, then add 100 kg of citrus juice, stir evenly, and homogenize once with a pressure of 25Mpa, then add 100 ...

Embodiment 2

[0015] Preferred embodiment two: by weight percentage by 30% sodium carboxymethyl cellulose, 12% gellan gum, 15% xanthan gum, 5% carrageenan, 20% sucrose fatty acid ester, 18% Sodium citrate is carried out proportioning, gets carboxymethylcellulose sodium 600 grams, gellan gum 240 grams, xanthan gum 300 grams, carrageenan 100 grams, sucrose fatty acid ester 400 grams, sodium citrate 360 ​​grams and evenly mixes respectively, Prepare 2000 grams of anti-sedimentation agent for fruit grains and fruit juice drinks.

[0016] The specific application in fruit grains and fruit juice drinks is the same as that of the preferred embodiment one.

Embodiment 3

[0017] Preferred embodiment three: by weight percentage by 34% sodium carboxymethylcellulose, 8% gellan gum, 21% xanthan gum, 3% carrageenan, 22% sucrose fatty acid ester, 12% Sodium citrate is carried out proportioning, gets carmellose sodium 680 grams, gellan gum 160 grams, xanthan gum 420 grams, carrageenan 60 grams, sucrose fatty acid ester 440 grams, sodium citrate 240 grams and evenly mixes respectively, Prepare 2000 grams of anti-sedimentation agent for fruit grains and fruit juice drinks.

[0018] The specific application in fruit grains and fruit juice drinks is the same as that of the preferred embodiment one.

[0019] The fruit grains and fruit juice beverages produced by the above formula and method do not produce precipitation during the shelf life of 12 months, and there is no "dehydration" and "flocculent" at the same time, and the beverage has a refreshing taste.

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PUM

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Abstract

The invention discloses anti-settle agent for fruit juices with granules which can not increase the viscosity of beverage system and can not cause the phenomena of dehydration and floccus. The anti-settle agent for fruit juices with granules comprises the following components according to the percentage by weight of 30 to 40 sodium carboxymethylcellulose, 8 to 12 gellan gum, 15 to 21 xanthan gum, 3 to 5 carrageenan, 20 to 22 sucrose fatty acid ester and 12 to 18 sodium citrate that are uniformly mixed. The anti-settle agent for fruit particles is suitable for preventing the fruit juices with granules from settling.

Description

technical field [0001] The invention relates to a beverage additive in the food processing industry, in particular to an anti-sedimentation agent for fruit grains and fruit juices. Background technique [0002] The existing fruit and juice drinks mainly use two principles to achieve the purpose of anti-sedimentation. The first principle is to use the viscosity method: mainly by adding a thickener to increase the viscosity of the beverage system to prevent fruit and juice from The pulp debris sinks, so as to achieve the purpose of anti-sedimentation; the second principle is to use a mild gel method: mainly by adding colloids that can form gels, the beverage becomes a microgel system, so that the gel network is used to Carrying fruit pieces and pulp debris in the juice, so as to achieve the purpose of anti-sedimentation. [0003] The first method, because only when the viscosity of the beverage system reaches a considerable level, can it prevent the pulp fragments in the frui...

Claims

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Application Information

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IPC IPC(8): A23L2/62
Inventor 宣汉康方修贵王伟潮胡铭翔
Owner ZHEJIANG TECH WAY BIOCHEM
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