Vegetable oil beverage and preparation method thereof

Abstract

The invention provides vegetable oil beverage and a preparation method thereof. The vegetable oil beverage is prepared from the following raw materials in parts by weight (based on total weight of 100 parts): 5-8 parts of white granulated sugar, 0.5-5 parts of vegetable oil, 0.1-1 part of modified starch, 0.005-0.05 part of gellan gum, 0.01-0.1 part of mannan gum, 0.0003-0.02 part of an antioxidant, 0.01-0.1 part of edible flavor, 0-0.05 part of edible pigment and the balance of water. The preparation method of the vegetable oil beverage comprises the following steps: firstly preparing beverage concentrates; adding the beverage concentrates and the white granulated sugar to the water, stirring until the beverage concentrates and the white granulated sugar are fully dissolved, adding the edible flavor, evenly stirring and filtering with a filtering membrane with 120 meshes; and sterilizing and filling to obtain the vegetable oil beverage. The vegetable oil beverage obtained by the preparation method has the advantages of good taste and flavor, no oil slick or precipitates, convenience for drinking and good effects of healthcare and hunger stopping.

Description

technical field [0001] The invention relates to an oil beverage, in particular to a vegetable oil beverage. The invention also relates to a preparation method of the vegetable oil beverage. Background technique [0002] Vegetable oil is a natural polymer compound composed of fatty acid and glycerol. It is widely distributed in nature. Vegetable oil is also an indispensable nutrient in our daily diet. Vegetable oils mainly contain fatty acids, vitamin E, cephalin, lecithin, oryzanol, choline, calcium, iron, phosphorus, potassium and other minerals. Cephalin, lecithin and choline contained in vegetable oil can promote the development of brain cells and effectively improve memory. Vitamin E and other antioxidant ingredients contained in vegetable oils have the beauty effect of nourishing and skin care. The fatty acids contained in it can make the skin moist and shiny. Vegetable oils are also rich in linoleic acid, which can significantly lower cholesterol, prevent vascular ...

AI Technical Summary

Problems solved by technology

In the prior art, the method for preventing oil-water delamination is to add a specific gravity regulator (also known as a weighting agent) in the oil phase such as sucrose acetate isobutyrate, ester gum, rosin glyceride, etc., to make the oil phase and the water phase The specific gravity is close, thereby preventing the separation of vegetable fats and oils in beverages, but these above-mentioned specific gravity regulators added have obvious bitter taste, thereby seriously affecting the mouthfeel and local flavor of vegetable fats and oils beverages

[0006] 2. In the prior art, although a specific gravity regulator is added in the vegetable oil beverage, due to the different changes in the sugar content in the beverage, the oil-water emulsion in the beverage will also cause floating (oiling) and sinking ( Precipitation) phenomenon, which seriously affects the appearance quality of the beverage

[0007] 3. In the prior art, a higher proportion of thickeners, such as xanthan gum, carboxymethyl cellulose, pectin, etc., are added to the vegetable oil beverage to increase the viscosity of the beverage, in order to prevent the oil-water separation in the beverage, However, these thickeners can only increase the viscosity of the beverage, and cannot produce microgel effects. They only delay the oil-water separation phenomenon, but cannot completely eliminate the oil-water separation phenomenon during the shelf life of the product; at the same time, if the viscosity is too high, it will cause beverage sticky taste