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Nutrient functional drink added with gel particles and preparation method thereof

A technology of gel particles and functional beverages, applied in food science and other fields, can solve the problems of not being able to satisfy consumers, and achieve the effect of adding novelty, weak gel elasticity, and long shelf life

Active Publication Date: 2019-08-09
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the needs of consumers are diverse, and a relatively single product cannot meet the needs of consumers.

Method used

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  • Nutrient functional drink added with gel particles and preparation method thereof
  • Nutrient functional drink added with gel particles and preparation method thereof
  • Nutrient functional drink added with gel particles and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0024] One, adopt the preparation method of the present invention to prepare the nutrient functional drink that adds gel particle

[0025] 1), preparation of gel particles:

[0026] Examples 1-3 and Comparative Examples 1-2 are all based on the weight percentage of the raw materials described in Table 1, and the gel particles are prepared according to the following steps (1a)-(1d):

[0027] (1a) Weigh the amount of white granulated sugar II and divide it into two parts, mix one part of white granulated sugar II and gellan gum II according to the weight ratio of 3:1, and slowly put it into the temperature of 80 ℃ ~ 95 ℃ In an appropriate amount of RO water II (preferably 90°C), stir at high speed to obtain a colloidal solution after dissolving evenly; Put it into an appropriate amount of RO water II, stir and mix evenly, then mix with the colloid solution obtained above, stir and mix again to obtain a mixed material solution with a temperature not lower than 75°C; (1b) place t...

reference example 1

[0033] By weight percentage, 8% white granulated sugar, 0.7% K-type carrageenan, 0.05% potassium chloride, 0.2% citric acid, and 0.15% sodium citrate are slowly dropped into 90.9% RO In water, stir and mix evenly to obtain a mixed material liquid; place the above-mentioned obtained mixed material liquid in a refrigerator at a temperature of 0°C to 10°C and let it stand for cooling for 10 hours to obtain a gel; then place the obtained gel in a stirring container, and stir under high-speed stirring conditions until the gel is broken evenly to obtain the first gel particle * .

reference example 2

[0035]In terms of percentage by weight, 11% white sugar, 0.6% G-sodium alginate, 0.1% calcium lactate, 0.09% citric acid, and 0.09% sodium citrate were slowly put into 88.12% RO water in sequence , stir and mix evenly to obtain a mixed material liquid; place the above-mentioned obtained mixed material liquid in a refrigerator at a temperature of 0°C to 10°C and let it stand for cooling for 10 hours to obtain a gel; then place the obtained gel in a stirring container, and Stir under high-speed stirring conditions until the gel is broken evenly to obtain the second gel particle * .

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Abstract

The invention discloses a nutrient functional drink added with gel particles and a preparation method thereof. The nutrient functional drink is made from the following raw materials: white granulated sugar I 1%-5%, fructose syrup 1%-4%, vitamin C0.01 %~0.03%, acidity regulator Ⅰ 0.1%~0.4%, sodium chloride 0.01%~0.03%, compound nutrients 0.001%~0.002%, polydextrose 0.1%~0.3%, gellan gum Ⅰ 0.01%~0.04 %, calcium lactate I 0.1%-0.3%, food flavor 0.05%-0.08%, gel particles 5%-10%, and the rest of RO water I; the gel particles are clear and transparent and made according to the following raw materials Ingredients: white sugar II 4%-8%, gellan gum II 0.1%-0.3%, calcium lactate II 0.12%-0.2%, acidity regulator II 0.1%-0.4%, and the balance of RO water II; When the gel particles are filled into the beverage solution, they are integrated with the beverage solution visually, but when drinking, because the gel particles are weak in elasticity and brittle, once they enter the oral cavity and touch the teeth and tongue, they will Immediately breaks, thereby increasing the novelty and fun of beverage drinking.

Description

technical field [0001] The invention relates to the technical field of nutrient functional drinks, and specifically provides a nutrient functional drink added with gel particles and a preparation method thereof. Background technique [0002] Nutrient functional drink is a kind of nutritionally fortified drink that is added with an appropriate amount of food nutrition enhancer to supplement the nutritional needs of the crowd. Compared with beverages such as sports drinks, energy drinks, and electrolytes, nutrient drinks are applicable to a wider range of people and have more diverse forms. In addition, with the improvement of people's living standards, the concept of "health" has gradually become the driving force for consumers' choice. Nutrient functional drinks are loved by more and more consumers in my country. [0003] At present, there are many types of functional beverage brands on the market, but from the perspective of the entire industry, the homogeneity of function...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/38A23L2/52
Inventor 陈委何勇程海强赵家亮王操珍
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT