Preparation method of konjak suspension beverage free of suspending agent
A suspending agent and beverage technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of poor stability of suspension liquid, use restrictions, and influence on consumer acceptability, so as to improve consumption Fun, cool and refreshing effect
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Embodiment 1
[0023] Step 1: Measure 100mL of water and 2g of sodium alginate, add sodium alginate to the water that is about to boil, stir quickly to fully dissolve it, and form a solution with a uniform texture.
[0024] Step 2: Weigh 1 g of konjac flour, then add 0.38 g of citric acid and 1 g of sodium bicarbonate, stir evenly, and let stand, so that the bubbles generated by the reaction are fused with the glue solution and mixed evenly.
[0025] Step 3: Prepare 3.5% calcium chloride solution.
[0026] Step 4: Use a syringe to suck a small amount of the viscous solution prepared in Step 2 and slowly drop it into the calcium chloride solution. The sodium alginate and calcium ions in the solution react to form a gel, and the dropped droplets form a gel ball.
[0027] Step 5: After solidifying the gel balls in calcium chloride solution for a certain period of time (usually 15-20min), filter, wash with deionized water 2-3 times, and save for future use.
[0028] Step 6: Weigh 3g of citric a...
Embodiment 2
[0030] Step 1: Take 2 parts of konjac powder, 2 parts of sodium alginate, 3 parts of citric acid, 4 parts of sodium bicarbonate, add 89 parts of water, stir well, and drop into 5% calcium chloride solution through a 7mm hole. The hydrogel spheres were formed, stored in calcium chloride solution for 2 hours, filtered and rinsed 3 times to obtain suspended gel particles.
[0031] Step 2: Add the suspended particles to common carbonated beverage ingredients, such as Sprite, Cola, and Fanta beverages, and the suspension phenomenon can be found, and finally the ready-made konjac suspension beverage without suspending agent is prepared.
Embodiment 3
[0033] Step 1: Take 1 part of konjac flour, 2 parts of sodium alginate, 2 parts of citric acid, and 3 parts of sodium bicarbonate, add 92 parts of water, stir well, and drop into 5% calcium chloride solution through a 5mm hole to form The hydrogel balls were stored in calcium chloride solution for 2 hours, filtered and rinsed 3 times to obtain konjac hydrogel balls.
[0034] Step 2: Heat and mix 2 parts of citric acid, 5 parts of sodium citrate, 0.5 part of potassium sorbate, 1 part of xylitol, 0.1 part of sucralose, and 500 parts of water, and then add the Described konjac hydrogel balls 60 servings.
[0035] Step 3: After canning and sealing, pasteurize at 85°C for 10min.
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