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Beverage emulsion with coloring and flavoring functions and preparation method thereof

A beverage and functional technology, applied in the field of food additives and functional foods, can solve the problems of poor stability, inability to apply water-based foods, and limit wide application, etc., achieve low oil oxidation degree, simple and easy preparation method, and good chemical stability Effect

Active Publication Date: 2016-05-25
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this characteristic limits the use of carotenoids in the coloring of oil, fat and lipid foods, but not in water-based foods, and their poor stability and easy degradation in light, heat, air and other environments limit the use of carotenoids. Its wide application in the fields of food and medicine

Method used

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  • Beverage emulsion with coloring and flavoring functions and preparation method thereof
  • Beverage emulsion with coloring and flavoring functions and preparation method thereof
  • Beverage emulsion with coloring and flavoring functions and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Weigh 64g of gum arabic and 107g of modified barley starch in 750g of water at 80°C, then add 3.75g of polyglycerol fatty acid ester, 0.2g of ascorbic acid, and 0.1g of sodium erythorbate and stir to obtain the aqueous phase; weigh 25g of orange peel oil and 9g Canola oil, 8g rosin glyceride, 16g sucrose diacetate hexaisobutyrate, heated, add 16.8g 30% β-carotene oil suspension at 140℃ and stir quickly to dissolve it, add 0.25 after cooling to room temperature g vitamin E, stir evenly to obtain the oil phase; then slowly add the oil phase to the water phase at room temperature and high-speed shearing at a rate of 10000 revolutions per minute, shearing for 10 minutes to obtain a coarse emulsion; homogenize the coarse emulsion through high pressure The machine performs at least two pressure homogenization, the homogenization temperature is 50°C, the homogenization pressure is 50MPa, and the homogenization is performed twice to obtain a beverage emulsion with uniform particl...

Embodiment 2

[0038] Weigh 64g beet pectin and 107g puritygumultra dissolved in 670g 80℃ water, then add 7.5g polyglycerol fatty acid ester, 0.2g ascorbic acid, 0.1g sodium erythorbate, stir well to obtain the water phase; weigh 40g orange peel oil, 10g corn oil , 22g glyceryl rosin, 44g sucrose diacetate hexaisobutyrate, heated, add 33g 30% β-carotene oil suspension at 140℃ and quickly stir to dissolve it, cool to room temperature, add 0.50g vitamin E, stir Obtain the oil phase uniformly; then slowly add the oil phase to the water phase at room temperature and high-speed shear at a rate of 10000 revolutions / min, shear for 10 minutes to obtain a coarse emulsion; pass the coarse emulsion through a high-pressure homogenizer at least twice Pressure homogenization, pre-heating temperature of 60°C before homogenization, homogenization pressure 55MPa, homogenization 3 times to obtain a beverage emulsion with uniform particle size and good stability.

[0039] After measurement, the beverage emulsion ...

Embodiment 3

[0041] Weigh 32g soybean polysaccharide, 32g β-cyclodextrin, 107g barley modified starch and dissolve it in 670g 80℃ water, then add 7.5g sucrose ester, 0.2g ascorbic acid, 0.1g sodium erythorbate, stir well to obtain the water phase; weigh 40g Lemon oil, 10g medium-chain triglycerides, 11g rosin acid glycerides, 22g sucrose diacetate hexaisobutyrate, heating, add 67g 30% β-carotene oil suspension at 140℃ and stir quickly to dissolve, cool After reaching room temperature, add 0.50g vitamin E, stir evenly to obtain the oil phase; then slowly add the oil phase to the water phase at room temperature with high-speed shearing at a rate of 10,000 revolutions / min, shearing for 10 minutes to obtain a coarse emulsion; The emulsion is subjected to at least two pressure homogenization through a high-pressure homogenizer, the pre-heating temperature is 65° C., the homogenization pressure is 45 MPa, and the homogenization is performed twice to obtain an emulsion with uniform particle size an...

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Abstract

The invention belongs to the technical field of food additives and functional food and particularly relates to a beverage emulsion with coloring and flavoring functions and a preparation method thereof. The preparation method comprises the following step that 1, modified starch and hydrophilic colloid are weighed out according to a certain proportion and dissolved in water with the temperature of 60 DEG C to 80 DEG C, an emulgator and an antioxidant are added, and a water phase is obtained; 2, citrus fruit peel oil or fruit oil, edible vegetable oil and a weighting agent are weighed out according to a certain proportion, when the mixture is heated to be 140 DEG C to 150 DEG C, carotenoid is added and fast stirred to be dissolved, an antioxidant is added after the mixture is cooled, and even stirring is carried out to obtain an oil phase; 3, at room temperature, the oil phase is slowly added to the water phase for high-speed shearing, and a crude emulsion is obtained; 4, the crude emulsion is homogenized through a high-pressure homogenizer, and the beverage emulsion uniform in particle size is obtained. The beverage emulsion is used for food, has multiple functions, can increase the turbidity of a beverage, and is used for coloring the beverage, and certain fragrance is given to the food.

Description

Technical field [0001] The invention belongs to the technical field of food additives and functional foods, and specifically relates to a beverage emulsion with coloring and flavoring functions and a preparation method thereof. technical background [0002] With the improvement of living standards, people have higher and higher requirements for food. In addition to meeting the most basic nutritional value requirements, they should also have good color, fragrance and taste. Most of the flavor-containing ingredients in food are volatile substances when heated, so they will be more or less lost during processing. In order to ensure the durability and stability of the final product aroma, it is necessary to add natural edible flavors to supplement it. [0003] Beverage emulsion is a kind of food additive widely used in beverages and milk products, which can increase the turbidity of the product and make the product produce mist-like properties. [0004] Orange peel oil, orange peel oil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L5/44A23L27/20
Inventor 高彦祥马翠翠刘夫国
Owner CHINA AGRI UNIV
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