Stabilizer for preparing sagittaria sagittifolia beverage, and preparation method and application thereof

A stabilizer and technology of sagittarius, applied in the field of stabilizer and preparation of sagittarius beverage, can solve problems such as stratification and starch precipitation, and achieve the effects of reducing precipitation, maintaining uniformity of the system, and excellent stability

Inactive Publication Date: 2017-04-26
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on the current research and development status of Sagittarius, this patent intends to make full use of the advantages of Baoying's regional resources to develop a stabilizing agent for Sagittarius beverages, so as to solve the technical problems of stratification and starch precipitation that are prone to occur in the processing of Sagittarius beverages and high-starch and low-protein beverages.

Method used

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  • Stabilizer for preparing sagittaria sagittifolia beverage, and preparation method and application thereof
  • Stabilizer for preparing sagittaria sagittifolia beverage, and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Wash fresh Sagittarius raw materials, peel them, and cut them into small pieces of 0.5-1.0cm. Take 40kg of pretreated raw materials and add them to boiled pure water according to the material-to-liquid ratio of 1g:5mL, pre-boil for 5-6 minutes, and pass the pre-boiled water through a 300-mesh nylon mesh sieve. The filtrate is reserved for later seasoning, and the pre-boiled Sagittarius pulp was added to pure water at a ratio of 1g:1.5mL for beating. Use citric acid and sodium citrate to prepare a buffer solution with a pH of 6, and add it according to 1 / 4 of the volume of sagittarius pulp. After the center temperature of Arrowhead pulp reaches 80°C, add α-amylase at a ratio of 120U per gram of Arrowhead pulp (calculated by raw material weight), and liquefy at 80°C for 30 minutes; use citric acid and sodium citrate to prepare a buffer with a pH of 4.4 Liquid, add according to the volume 1 / 8 of Sagittarius pulp. After the center temperature of Sagittarius pulp reaches 6...

Embodiment 2

[0031] Weigh xylitol, xanthan gum, sodium alginate, carboxymethyl Sodium cellulose cellulose (CMC) is dry mixed, dissolved in pure water at 80-85°C, and stirred under a high-speed shear mixer for 15-20 minutes to fully dissolve it; , The volume ratio of the stabilizer is 2:3:5 and mixed to obtain a mixed solution; add citric acid to the mixed solution, and add 0.01g of citric acid to every 100mL mixed solution; circulate and homogenize twice under 20MPa pressure, degas Filling, high temperature and high pressure sterilization at 121°C for 5 minutes.

Embodiment 3

[0033] Xylitol, xanthan gum, sodium alginate, carboxymethyl Sodium cellulose cellulose (CMC) is dry mixed, dissolved in pure water at 80-85°C, and stirred under a high-speed shear mixer for 15-20 minutes to fully dissolve it; , The volume ratio of the stabilizer is 2:3:5 and mixed to obtain a mixed solution; add citric acid to the mixed solution, and add 0.01g of citric acid to every 100mL mixed solution; circulate and homogenize twice under 20MPa pressure, degas Filling, high temperature and high pressure sterilization at 121°C for 5 minutes.

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Abstract

The invention provides a stabilizer for preparing a sagittaria sagittifolia beverage, and a preparation method and application thereof. The preparation method comprises the following steps of conducting dry-mixing and unifirm-blending on xylitol, xanthan gum, sodium alginate and CMC (Carboxymethylcellulose Sodium); dissolving the mixture with pure water at 80 to 85 DEG C; and stirring for 15 to 20 minutes by using a high-speed shear mixer so as to fully dissolve the mixture to obtain the stabilizer for preparing the sagittaria sagittifolia beverage. The stabilizer for the sagittaria sagittifolia beverage has high stabilizing performance; the sagittaria sagittifolia beverage prepared from the sterilizer has extremely high stability; the phenomena of participating, layering and the like of the beverage can be reduced; and the shelf life can be prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a stabilizer for preparing Sagittarius beverage, a preparation method and application thereof. Background technique [0002] Sagittaria sagittifolia Linm (Sagittaria sagittifolia Linm), also known as Cigu and Cigu, is a perennial shallow-water herb of the Alismataceae Sagittifolia genus. Arrowhead is a plant resource for both medicine and food. It has been recorded in "Compendium of Materia Medica" that its bulb is slightly cold in nature, sweet and slightly bitter, nourishes the lungs, nourishes the middle and nourishes qi, detoxifies and diuretic, strengthens the heart and moistens the lungs, and has effects such as coughing and asthma. Sagittarius has high nutritional value, rich in starch, protein, multivitamins, dietary fiber, alkaloids, polyphenols, iron, calcium, zinc, phosphorus, boron and other trace elements needed by the human body. [0003] In rec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/62A23L2/02
Inventor 段玉清陈梦张海晖罗孝平张迪蔡梅红韩娟
Owner JIANGSU UNIV
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