Preparation method for ball bursting beverage

A manufacturing method and beverage technology, applied in the field of beverage manufacturing, can solve the problem of low density of the outer wall of beads and achieve the effect of increasing fun

Inactive Publication Date: 2015-09-30
黄育新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can obtain beads wrapped with beverages, but the density of the outer wall of the beads is low, and the leakage and exchange of the substances inside and outside the beads is relatively fast. After the beverage is stored for 3-5 days, the concentration of the substances inside and outside the beads will be balanced without the feeling of multiple drinks.

Method used

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  • Preparation method for ball bursting beverage
  • Preparation method for ball bursting beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Prepare the first beverage: by calcium lactate 3wt%, syrup 7wt%, concentrated fruit juice 10wt%, xanthan gum 0.3wt%, carboxymethyl cellulose 0.3wt%, konjac powder 0.02wt%, malic acid 0.15wt%, citric acid 0.5wt%, and the balance is water to make a solution.

[0017] Preparation of sodium alginate solution: 1.5wt% sodium alginate, 0.03wt% gelatin, and water as the balance.

[0018] Drop the first beverage into the sodium alginate solution drop by drop from the dropper to form beads. When the concentration of sodium alginate is less than 1wt%, add sodium alginate to maintain the concentration of 1-3wt%. Similarly, when the concentration of gelatin When it is less than 0.01-0.3 wt%, add gelatin to maintain the concentration of 0.01-0.3 wt%. The generated beads were filtered out, immersed in an aqueous solution containing 0.5wt% polyacrylic acid and 0.12wt% chitosan to react for 0.5 hours, and then washed with water. Mix the beads into a second drink to create a bead pop d...

Embodiment 2

[0024] Prepare the first beverage: 1% tapioca starch, 5wt% calcium lactate, 0.3wt% xanthan gum, 0.1wt% carboxymethyl cellulose, and the balance is water to form a solution.

[0025] Preparation of sodium alginate solution: 2.2wt% sodium alginate, 0.3wt% gelatin, and water as the balance.

[0026] Gradually drop the first beverage into the sodium alginate solution from the dropper to form beads, add sodium alginate to maintain the concentration of 1-3wt% when the concentration of sodium alginate is less than 1wt%, similarly, when the concentration of gelatin is less than 0.01-0.3wt% %, add gelatin to maintain a concentration of 0.01—0.3 wt%. The generated beads were filtered out, immersed in an aqueous solution of 0.3wt% polyacrylic acid and 0.1wt% chitosan to react for 0.5 hours, and then washed with water. Mix the beads into a second drink to create a bead pop drink.

Embodiment 3

[0028] Prepare the first beverage: 5wt% coffee powder, 2wt% calcium lactate, 0.3wt% xanthan gum, 0.1wt% carboxymethyl cellulose, and the balance is water to form a solution.

[0029] Preparation of sodium alginate solution: 2.2wt% sodium alginate, 0.3wt% gelatin, and water as the balance.

[0030] Gradually drop the first beverage into the sodium alginate solution from the dropper to form beads, add sodium alginate to maintain the concentration of 1-3wt% when the concentration of sodium alginate is less than 1wt%, similarly, when the concentration of gelatin is less than 0.01-0.3wt% %, add gelatin to maintain a concentration of 0.01—0.3 wt%. The generated beads were filtered out, immersed in an aqueous solution of 0.8wt% polyacrylic acid and 0.1wt% chitosan to react for 0.5 hours, and then washed with water. Mix the beads into a second drink to create a bead pop drink.

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Abstract

The invention discloses a ball bursting beverage capable of being preserved for long time. The ball bursting beverage comprises balls, first beverage inside the balls and second beverage outside the balls, wherein the balls are prepared by the following steps: the first beverage contains 1-10 wt% of calcium lactate and 0-5 wt% of xanthan gum, the first beverage is dropped into a water solution containing 1-3 wt% of sodium alginate and 0.01-0.3 wt% of gelatin to form the balls, and the balls are filtered out, immersed into a water solution containing 0.02-1.5 wt% of polyacrylic acid and 0-2 wt% of polysaccharide for reaction for 0.1-0.5 h, and then washed with clear water. The balls are mixed into the second beverage to prepare the ball bursting beverage. According to the method, the first beverage and the second beverage can maintain different flavors for above 60 days, when the balls are broken by the teeth, the different beverages can be released, so that various taste experiences can be obtained.

Description

technical field [0001] The invention relates to beverage production, in particular to a production method of pop-ball beverage mixed with particles. Background technique [0002] Forming beads in beverages has been applied to some extent, but the beads are all gel solids, which cannot experience the fun brought by multiple beverages. [0003] CN1093888A discloses a kind of colorful pearl drink, which adopts the prepared sodium alginate color glue solution to drop into calcium chloride solution to form a spherical gel, and then adds the gel into the beverage liquid containing agar and sodium carboxymethyl cellulose to stir The colorful pearl drink can be made evenly. But this colored pearl is solid body, can not provide another drink. [0004] CN1114541A discloses a pearl monk fruit tea made by mixing a health drink and edible granules. The edible granules are prepared by dripping a solution of sodium alginate and agar into a calcium chloride solution. However, the edible ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52
CPCA23L2/52A23V2002/00A23V2250/5086
Inventor 黄育新洪伟明郭少武林超新
Owner 黄育新
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