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Fruity drink capsule and preparation method thereof

A beverage and fruity technology, applied in the field of fruity beverage capsules and its preparation, can solve the problems of few new methods, need to improve the process and method, low encapsulation yield, etc., and achieve the effect of adding value

Active Publication Date: 2014-04-02
HANGZHOU JIAHE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although capsule soft drinks have certain advantages compared with traditional beverages, there are still many shortcomings in the application of capsule technology in food, and the technology and methods need to be improved.
Mainly manifested in: ①The method is single. Although in the field of chemical engineering, the methods of encapsulation emerge in endlessly, the new methods applied in the food industry are very few
②The yield is low, subject to the single preparation method, the yield of encapsulation in the food industry has been at a low level
③The scope of application is narrow. Although encapsulation technology is widely used in some industries, its application in food processing is still relatively small, especially in the soft drink industry, which is basically blank
It can be seen that in terms of soft drink capsules, there are still few manufacturers in China to develop them, let alone industrialized production. The development of new soft capsule drinks will have a broad market space

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A, preparation of fruity beverage core material

[0038] 1) Ingredients are made according to the following weight ratio: 49.82% water, 40% fructose syrup, 6% raw fruit juice (raw grape juice), 3% modified starch, 0.5% vitamin calcium, 0.6% citric acid, 0.05% potassium sorbate and Food flavor 0.03%;

[0039] 2) Mix the water and fructose syrup of the stated weight and heat to boil;

[0040] 3) Add the weight of modified starch to the material obtained in step 2) and gelatinize for 8 minutes;

[0041] 4) Add the weight of potassium sorbate, raw fruit juice, and vitamin calcium to the material obtained in step 3) and stir evenly;

[0042] 5) Pump the material obtained in step 4) into the cooling tank for cooling;

[0043] 6) When it is cooled to 55°C, add the citric acid and edible essence of the stated weight, stir for 25 minutes until cooling, and set aside at room temperature to obtain the fruity beverage core material.

[0044] B. Preparation of wall materials

...

Embodiment 2

[0059] A, preparation of fruity beverage core material

[0060] 1) Ingredients are made according to the following weight ratio: 50.27% water, 35% fructose syrup, 8% raw fruit juice (orange raw juice), 5% modified starch, 0.8% vitamin calcium, 0.8% citric acid, 0.08% potassium sorbate and Food flavor 0.05%;

[0061] 2) Mix the water and fructose syrup of the stated weight and heat to boil;

[0062] 3) Add the weight of modified starch to the material obtained in step 2) and gelatinize for 5 minutes;

[0063] 4) Add the weight of potassium sorbate, raw fruit juice, and vitamin calcium to the material obtained in step 3) and stir evenly;

[0064] 5) Pump the material obtained in step 4) into the cooling tank for cooling;

[0065]6) When it is cooled to 60°C, add the citric acid and food essence of the stated weight, stir for 30 minutes until cooling, and set aside at room temperature to obtain the fruity beverage core material.

[0066] B. Preparation of wall materials

[0...

Embodiment 3

[0081] A, preparation of fruity beverage core material

[0082] 1) Ingredients are made according to the following weight ratio: 60% water, 36% fructose syrup, 2.68% raw fruit juice (peach raw juice), 1% modified starch, 0.1% vitamin calcium, 0.2% citric acid, and 0.01% potassium sorbate and food flavor 0.01%;

[0083] 2) Mix the water and fructose syrup of the stated weight and heat to boil;

[0084] 3) Add the weight of modified starch to the material obtained in step 2) and gelatinize for 10 minutes;

[0085] 4) Add the weight of potassium sorbate, raw fruit juice, and vitamin calcium to the material obtained in step 3) and stir evenly;

[0086] 5) Pump the material obtained in step 4) into the cooling tank for cooling;

[0087] 6) When it is cooled to 50°C, add the citric acid and food essence of the stated weight, stir for 30 minutes until cooling, and set aside at room temperature to obtain the fruity beverage core material.

[0088] B. Preparation of wall materials ...

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Abstract

The invention provides a fruity drink capsule and a preparation method thereof, and belongs to the technical field of foods processing. The fruity drink capsule is prepared through a fruity drink core, a wall and preserving fluid. The fruity drink capsule has the advantages that sodium alga acid in the fruity drink capsule forms gel while contacting calcium, thus the capsule can be produced; the fruity drink capsule is a product of a novel structure and is characterized in that liquid of various tastes is included in the capsule produced by sodium alga acid; when people crunch, various fruity tastes spread around the tip of the tongue and stay in heart; the sodium alga acid serves as the raw material of the wall of the capsule, so that the capsule nearly does not have heat but is rich in plant fibers. The fruity drink capsule brings the innovation of soft drinks and also increases the value of drinks.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruity beverage capsule and a preparation method thereof. Background technique [0002] At present, there is no capsule soft drink in the soft drink market. As a new face, its appearance is in line with the diversified market trend, and it also caters to the current consumers' psychology of seeking novelties and differences. It should have a strong market appeal. [0003] Although capsule soft drinks have certain advantages compared with traditional beverages, there are still many shortcomings in the application of capsule technology in food, and the technology and methods need to be improved. The main manifestations are as follows: ① The method is single. Although in the chemical industry, the methods of encapsulation emerge in endlessly, there are few new methods applied in the food industry. ② The yield is low, subject to the single preparation method, t...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L3/3562A23P1/04A23P10/30
CPCA23L2/02A23L2/52A23L33/10A23P10/30A23V2002/00A23V2200/08A23V2200/30A23V2250/032A23V2250/5026Y02A40/90
Inventor 章振武
Owner HANGZHOU JIAHE FOOD CO LTD
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