High-temperature and high-pressure resistant pearl particles used in neutral milk-containing beverages and preparation method thereof

Abstract

The invention discloses a high-temperature and high-pressure-resistant pearl particle used in neutral milk-containing beverages and a preparation method thereof, which uses sodium alginate, konjac powder and carrageenan by removing starch-containing raw materials from traditional pearl powder balls. The compound colloid is the main raw material, with specially added oil and sodium caseinate to control the shape of the particles and optimize the taste of the particles. At the same time, the pH value of the dissolving liquid is adjusted before dissolving the compound colloid in the preparation process to make the pearl particles more elastic. Excellent, and control the temperature of the calcium ion solution used in the pearl particle forming process to make the pearl particles resistant to high temperature and high pressure sterilization. The preparation method of the present invention is easy to operate, safe and reliable, and the pearl particles prepared by the preparation method have good elasticity, good taste, stable shape, can withstand high temperature and high pressure sterilization, and have no significant impact on the taste and stability of the finished beverage. Suitable for ready-to-drink neutral milk-containing beverages with a long shelf life, especially ready-to-drink liquid pearl milk tea.

Description

technical field

[0001] The invention relates to a pearl granule for industrial production of pearl milk tea and a preparation method thereof, in particular to a high-temperature and high-pressure resistant pearl granule used in neutral milk-containing beverages and a preparation method thereof, belonging to the technical field of food pearl granule and its processing. Background technique

[0002] Pearl granules currently on the market are mainly prepared from cassava flour or tapioca flour-containing raw materials, which are usually used in on-site production and on-site sales of street pearl milk tea, solid pearl milk tea and other beverages and desserts, but cannot be applied In ready-to-drink liquid beverages produced industrially and with a long shelf life. This is mainly because the above-mentioned beverages produced industrially are usually sterilized by high temperature and high pressure before or after filling, and the taste of pearl particles made of tapioca flour ...

Examples

specific Embodiment 1-4

[0025] The high temperature and high pressure resistant pearl particles of the present invention are prepared by the preparation method of the present invention, and its specific preparation method is as follows:

[0026] (1) Accurately weigh each component according to the amount described in the specific examples 1-4 in Table 1, the components are sodium alginate, konjac flour, carrageenan, white sugar, oil raw materials, acidity regulator, casein Sodium and excess RO water; wherein the konjac flour is purified konjac flour, and the viscosity of the purified konjac flour is 13000-20000mPa.s, the definition of purified konjac flour and the viscosity test method refer to the national standard NY / T 494-2010; carrageenan It is κ-type carrageenan; the fat material is at least one of cream, coconut oil, non-dairy creamer, butter and vegetable oil; the acidity regulator is at least one of sodium carbonate, potassium carbonate, sodium bicarbonate and potassium bicarbonate kind;

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technical field

[0001] The invention relates to a pearl granule for industrial production of pearl milk tea and a preparation method thereof, in particular to a high-temperature and high-pressure resistant pearl granule used in neutral milk-containing beverages and a preparation method thereof, belonging to the technical field of food pearl granule and its processing. Background technique

[0002] Pearl granules currently on the market are mainly prepared from cassava flour or tapioca flour-containing raw materials, which are usually used in on-site production and on-site sales of street pearl milk tea, solid pearl milk tea and other beverages and desserts, but cannot be applied In ready-to-drink liquid beverages produced industrially and with a long shelf life. This is mainly because the above-mentioned beverages produced industrially are usually sterilized by high temperature and high pressure before or after filling, and the taste of pearl particles made of tapioca flour ...

Examples

specific Embodiment 1-4

[0025] The high temperature and high pressure resistant pearl particles of the present invention are prepared by the preparation method of the present invention, and its specific preparation method is as follows:

[0026] (1) Accurately weigh each component according to the amount described in the specific examples 1-4 in Table 1, the components are sodium alginate, konjac flour, carrageenan, white sugar, oil raw materials, acidity regulator, casein Sodium and excess RO water; wherein the konjac flour is purified konjac flour, and the viscosity of the purified konjac flour is 13000-20000mPa.s, the definition of purified konjac flour and the viscosity test method refer to the national standard NY / T 494-2010; carrageenan It is κ-type carrageenan; the fat material is at least one of cream, coconut oil, non-dairy creamer, butter and vegetable oil; the acidity regulator is at least one of sodium carbonate, potassium carbonate, sodium bicarbonate and potassium bicarbonate kind;

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