A beverage emulsion with coloring and flavoring functions and its preparation method
A beverage and functional technology, applied in the field of food additives and functional foods, can solve the problems of poor stability, limited wide application, and cannot be applied to water-based foods, and achieves low oil oxidation degree, good chemical stability, and simple and easy preparation method. Effect
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Embodiment 1
[0035] Weigh 64g of gum arabic and 107g of barley modified starch and dissolve them in 750g of 80°C water, then add 3.75g of polyglycerol fatty acid ester, 0.2g of ascorbic acid, and 0.1g of sodium erythorbate and stir evenly to obtain an aqueous phase; weigh 25g of orange peel oil, 9g canola oil, 8g glyceryl abietate, 16g sucrose diacetate hexaisobutyrate, heat, add 16.8g 30% β-carotene oil suspension at 140°C and stir rapidly to dissolve it, cool to room temperature Add 0.25g of vitamin E, stir evenly to obtain an oil phase; then slowly add the oil phase into the water phase at room temperature with high-speed shearing at a rate of 10,000 rpm, and shear for 10 minutes to obtain a coarse emulsion; the coarse emulsion is subjected to high pressure The homogenizer performs pressure homogenization at least twice, the homogenization temperature is 50°C, the homogenization pressure is 50MPa, and the homogenization is performed twice to obtain a beverage emulsion with uniform partic...
Embodiment 2
[0038] Weigh 64g of beet pectin and 107g of purity gum ultra and dissolve it in 670g of 80°C water, then add 7.5g of polyglycerol fatty acid ester, 0.2g of ascorbic acid, and 0.1g of sodium erythorbate, and stir evenly to obtain the water phase; weigh 40g of orange peel oil , 10g corn oil, 22g abietic acid glycerides, 44g sucrose diacetate hexaisobutyrate, heat, add 33g 30% β-carotene oil suspension at 140°C and stir rapidly to dissolve it, cool to room temperature and add 0.50 g vitamin E, stir evenly to obtain the oil phase; then slowly add the oil phase into the water phase at room temperature with high-speed shearing at a rate of 10,000 rpm, and shear for 10 minutes to obtain a coarse emulsion; the coarse emulsion is homogenized under high pressure The machine carries out pressure homogenization at least twice, the preheating temperature before homogenization is 60°C, the homogenization pressure is 55MPa, and homogenization is performed 3 times to obtain a beverage emulsion...
Embodiment 3
[0041] Weigh 32g of soybean polysaccharide, 32g of β-cyclodextrin, and 107g of barley modified starch and dissolve them in 670g of 80°C water, then add 7.5g of sucrose ester, 0.2g of ascorbic acid, and 0.1g of sodium erythorbate, and stir evenly to obtain an aqueous phase; 40g lemon oil, 10g medium-chain triglycerides, 11g abietic acid glycerides, 22g sucrose diacetate hexaisobutyrate, heating, add 67g30% β-carotene oil suspension at 140 ℃ and stir rapidly to make it dissolve, After cooling to room temperature, add 0.50g of vitamin E, stir evenly to obtain an oil phase; then slowly add the oil phase into the water phase at room temperature with high-speed shear at a rate of 10,000 rpm, and shear for 10 minutes to obtain a coarse emulsion; The crude emulsion is subjected to at least two pressure homogenizations through a high-pressure homogenizer. The preheating temperature before homogenization is 65°C, the homogenization pressure is 45 MPa, and homogenization is performed twic...
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