Natural plant stabilizer for beverage products as well as formulation method and application of natural plant stabilizer

A natural plant and stabilizer technology, used in food ingredients as clouding agents, food science, polysaccharide/gum-containing food ingredients, etc., can solve food safety doubts or panic problems, and achieve improved taste and flavor, unique flavor, prolonged shelf life effect

Active Publication Date: 2015-09-23
JIANGSU FOOD & PHARMA SCI COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some manufacturers even use food additives in illegal or excessive amounts in beverages for reasons such as reducin

Method used

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  • Natural plant stabilizer for beverage products as well as formulation method and application of natural plant stabilizer
  • Natural plant stabilizer for beverage products as well as formulation method and application of natural plant stabilizer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] According to Scheme 1: 1L Coix seed milk added 80g gum okra polysaccharide and 60g yam yam gum as the reference ratio. Take 25ml of concentrated coix seed milk, 2g of okra gum polysaccharide, and 1.5g of yam yam polysaccharide, the powder fineness of the components is 200 mesh, and the solid content of concentrated coix seed milk is 30%.

[0040] Preparation of concentrated Coix Seed Milk:

[0041] (1) Baking: Baking the coix seed moderately to produce a strong fragrance, the baking temperature is 150~180℃, and the time is 10~15 min;

[0042] (2) Soaking: The volume ratio of material to water during soaking is 1:3, and 0.5% NaHCO is added according to the volume ratio of 1:100 3 Soak in the solution at room temperature for 6-10 hours until the Coix seed is soft, drain and set aside;

[0043] (3) Refining: The volume ratio of grinding slurry to water is 1:6, and it is separated by filtering through a 100-mesh sieve;

[0044] (4) Heating up: heating the liquid material after sievi...

Embodiment 2

[0071] According to the scheme 1: 1L concentrated coix seed milk added with 120g okra gum polysaccharide and yam yam gum 80g as the reference ratio. Take 30ml concentrated coix seed milk, 3.6g okra gum polysaccharide, 2.4g yam yam polysaccharide, the powder fineness of the components is 200 mesh, and the solid content of concentrated coix seed milk is 30%.

[0072] The preparation method of natural plant stabilizer for beverage products includes the following steps:

[0073] (1) Mixing and preparation: take the materials of the proportioning components of claim 1 and mix them evenly;

[0074] (2) Degassing: Use a vacuum degasser to degas the mixture at a temperature of 45°C and a vacuum of 93.5 k Pa;

[0075] (3) Homogenization: The degassed mixture is heated to 65~85℃ for partial homogenization, the first homogenization pressure is 20-30MPa, and the second homogenization pressure is 30-40MPa;

[0076] (4) Sterilization and cooling: use pasteurization to heat the mixture to 68~70℃ and ...

Embodiment 3

[0082] According to the second plan: take L concentrated coix seed milk, 2L concentrated buckwheat saccharification liquid, 1L concentrated corn juice mixture, and add 200g okra gum polysaccharide and 150g yam gum polysaccharide according to 1L mixture as the reference ratio. Take 30ml concentrated coix seed milk, 30ml concentrated buckwheat saccharification liquid, 15ml concentrated corn juice, 15g okra gum polysaccharide, 11.2g yam gum polysaccharide, the powder fineness of the components is 200 mesh, and the solid content of concentrated coix seed milk is 30 %, the solid content of concentrated corn juice is 40%, and the sugar content of concentrated buckwheat saccharification liquid is 20

[0083] Be'.

[0084] The preparation method of the natural plant stabilizer is as in Example 1.

[0085] Preparation method of nut mixed grain beverage:

[0086] Take 30g of roasted mung beans, 10g of ginseng, 10g of kudzu root and natural plant stabilizer and pour it into a high-speed refiner...

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Abstract

The invention discloses a natural plant stabilizer for beverage products as well as a formulation method and application of the natural plant stabilizer. The stabilizer is prepared by mixing the following components: 1 L of concentrated semen coicis milk, 70-90 g of okra colloid polysaccaride and 50-70 g of Chinese yam colloid polysaccaride; or 2 L of concentrated semen coicis milk, 2 L of concentrated buckwheat saccharificaiton liquid, 1 L of concentrated maize juice (or aloe juice, cactus juice), 800-1200 g of okra colloid polysaccaride and 600-850 g of Chinese yam colloid polysaccaride. One or more of water and cooked nut and coarse cereal powder, or cooked medical materials of homology of medicine and food, or preprocessed fruits and vegetables are added according to a certain percentage as needed to prepare a beverage product. In the invention, natural plant materials are utilized to develop a series of purely natural plant stabilizers, and with the adoption of the stabilizer, the technical problems of layering, flocculation and precipitation in the beverage products are solved. In addition, the prepared stabilizer is rich in a plurality of vitamins, amino acids, polysaccarides and beneficial microelements, has the efficacy of nutrition and health care, and is a natural, safe, nutritious and healthy stablization additive for the beverage products. Furthermore, the natural plant stabilizer can be directly formulated into natural plant beverage products with unique color and flavor.

Description

Technical field [0001] The invention relates to the field of food additives, in particular to a natural plant stabilizer for beverage products and a preparation method and application thereof. Background technique [0002] Beverages are prone to abnormal phenomena such as precipitation or delamination or flocculation during storage, which not only affect the senses, but also affect the quality and flavor of the beverage. To solve this problem, food additives such as chemically synthesized thickeners and suspending agents are usually added. Even for reasons such as reducing production costs, changing taste or selling, some manufacturers violate regulations or use excessive amounts of food additives in beverages, which often causes people to question or panic about food safety. [0003] The applicant specializes in food and drug research and development. Through a large number of experimental studies, it has been found that appropriate amounts of barley, buckwheat, corn, aloe, cactu...

Claims

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Application Information

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IPC IPC(8): A23L2/62A23L2/02A23L2/60A23L2/70A23L2/76
CPCA23L2/02A23L2/60A23L2/62A23L2/70A23L2/76A23V2002/00A23V2200/216A23V2250/50
Inventor 黄亚东李长川
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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