Chia seed suspended particle drink and preparation method thereof

A technology of suspended particles and chia seeds, used in food ingredients as gelling agents, food science and other directions, can solve problems such as difficulty and high pulp density, and achieve the effects of good sensory indicators, transparent packaging, and standardized process

Inactive Publication Date: 2016-07-20
SHANGHAI ZHONGFU ZHIYE HLDG GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is more difficult to prepare suspended particle beverages with chia seeds, because chia seeds are denser than traditional pulp as plant seeds

Method used

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  • Chia seed suspended particle drink and preparation method thereof
  • Chia seed suspended particle drink and preparation method thereof
  • Chia seed suspended particle drink and preparation method thereof

Examples

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preparation example Construction

[0032] The present invention also provides a preparation method of chia seed suspended particle beverage, comprising the following steps:

[0033] Step 1. Pre-treatment of chia seeds: select granules that are plump, moderate in size, and moderate in color; different treatment methods can be selected according to different sterilization conditions; if pasteurization is used, boil at a temperature of 80-95°C Boil for 2 to 8 minutes; if plate sterilization is used, boil for 6 to 15 minutes at a temperature of 90 to 100°C.

[0034] Step 2. Weigh the following components according to mass percentage: chia seeds 0.1%-0.5%, suspending agent 0.01%-0.05%, gel enhancer 0.02%-0.1%, citric acid 0.02%-0.1%, sodium citrate 0.01% to 0.05%, essence 0.01% to 0.04%, sweetener 5% to 10%, the balance is water, and the total amount of the above components is 100%.

[0035] Step 3. Prepare the ingredients: add an appropriate amount of water to the cooking tank and heat it to about 30°C-80°C; add t...

Embodiment 1

[0041] 250g kumquat lemon flavor chia seed suspension particle beverage: 0.4g chia seeds, 0.075g gellan gum, 0.15g calcium lactate, 1.5g citric acid and its sodium salt, 5g kumquat lemon essence, 9g white sugar, fruit Glucose syrup 13g, the balance is water.

[0042] The manufacturing process of chia seed suspended particle beverage of the present invention is as follows:

[0043] Select granules that are plump, moderate in particle size, and moderate in color; boil them at 90°C for 5 minutes. Weigh the following components: 250 grams of kumquat lemon flavor chia seed suspended particle beverage: 0.4 g of chia seeds, 0.075 g of gellan gum, 1.5 g of citric acid and its sodium salt, appropriate amount of kumquat lemon flavor, 9 g of white sugar, Fructose syrup 13g, the balance is water. Add weighed water into the cooking tank and heat to about 50°C; add the weighed sweetener into the cooking tank, stir at 400 rpm for about 5 minutes to fully dissolve; continue heating and cook...

Embodiment 2

[0045] The preparation method of the chia seed suspended particle beverage comprises the following steps: selecting plump particles with moderate particle size and moderate color; boiling at 80°C for 8 minutes. Weigh the following components according to mass percentage: chia seeds 0.1%, suspending agent 0.05%, gel enhancer 0.02%, citric acid 0.1%, sodium citrate 0.01%, peach 0.04%, sweetener 5%, remaining The amount is water, and the total amount of the above components is 100%. Add weighed water into the cooking tank and heat to about 30°C; add the weighed sweetener into the cooking tank, stir for about 4 minutes at 500 rpm to fully dissolve; continue heating and cooking Slowly add gellan gum to the cooking tank, stir evenly, the stirring conditions are: control the speed of the agitator at 250 rpm, the temperature is 100°C, and stir for 7 minutes; add calcium lactate into the cooking tank, stir evenly, and stir The conditions are: the rotation speed is 100 rpm, the tempera...

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Abstract

The present invention discloses a chia seed suspended particle drink. The drink consists of the following components in percentages by mass: 0.1%-0.5% of chia seed, 0.01%-0.05% of suspending agent, 0.02%-0.1% of gel enhancement agent, 0.02%-0.1% of citric acid, 0.01%-0.05% of sodium citrate, 0.01%-0.04% of fortunella margarita and lemon, 5%-10% of sweeteners and the balanced water, and the total amount of the above components is 100%. The present invention also discloses a preparation method of the chia seed suspended particle drink. The preparation method comprises the following steps: chia seed pre-treating, weighing, material liquid preparing, filling, sterilizing and cooling. The chia seeds are used as raw materials, microbial edible gum is carefully selected, and a gel three-dimensional network structure is formed by using the gelling ability of the microbial edible gum to enable the particles to suspend. The prepared natural suspended particle drink has a shelf life up to six months. The floating food particles are true, intuitive and nutritional, and the drink is good in taste and is oriented to all types of consumer groups.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a chia seed suspended particle beverage, and also relates to a preparation method of the chia seed suspended particle beverage. Background technique [0002] Suspended particle beverages require food particles to be evenly distributed in the beverage, and there will be no obvious stratification, floating or sinking during the shelf life. The floating and smooth food particles in the suspended particle beverage meet the needs of consumers in pursuit of real and natural consumption, and the suspended particle beverage is a new natural beverage at home and abroad. If it is equipped with a light and transparent package, it is not only convenient and easy to carry, but also intuitive. , Real, make consumers bright and comfortable, the market potential is huge. Suspension does not rely on the viscosity of the thickener to cause the density difference to make t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/62
CPCA23L2/38A23L2/62A23V2002/00A23V2200/228
Inventor 陶宁萍滕静俞骏王锡昌胡培毅
Owner SHANGHAI ZHONGFU ZHIYE HLDG GRP CO LTD
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