Beverage stabilizer, preparation method and application thereof

Abstract

The present invention provides a beverage stabilizer, comprising water and the following raw materials in parts by weight: 1.60-3.00 parts of microcrystalline cellulose, 0.42-0.58 parts of polyglycerol fatty acid esters, 0.32-0.48 parts of sodium tripolyphosphate, 0.32-0.48 parts of sodium bicarbonate, 0.12-0.28 parts of sodium D-isoascorbate, and 0.02-0.08 parts of citrus fiber. The present invention uses the above-mentioned components and proportions in a coordinated manner, so that the above-mentioned stabilizer is applied to cereal beverages, which can make the beverage taste refreshing, avoid the sticky mouthfeel caused by the thickener, have good flavor, and are more suitable for daily drinking and dining, while solving the problem of easy precipitation and stratification of cereal beverages, so that the product can maintain a stable state during the shelf life.

Description

Technical Field

[0001] The present invention relates to the field of food technology, in particular to a beverage stabilizer, a preparation method and application thereof. Background Art

[0002] Brown rice is the caryopsis of rice after the outer protective cortex of the husk has been removed. Studies have shown that brown rice has higher nutritional value, and its content of protein, fat, vitamins, etc. is significantly higher than that of polished rice. It is also rich in vitamins, minerals, dietary fiber, and γ-aminobutyric acid, which are nutrients and functional factors beneficial to the human body. However, the crude fiber contained in brown rice makes it taste rough and difficult to digest and absorb, so it is necessary to study its deep processing.

[0003] The use of brown rice powder to make brown rice cereal beverages can greatly improve the edible properties of brown rice. After baking, brown rice produces a unique color and flavor. Starch, protein, crude fiber and other ingredients are converted into small molecules that are easy to digest and absorb under the action of enzymes, improving the nutrition, flavor and taste of brown rice. Using modern technology to make beverages, it can be used as a daily dietary nutritional supplement, easy to carry and drink, and has a good development prospect in the beverage market.

[0004] At present, there are few cereal beverages on the market that use brown rice as raw material, because their system is very complex and it is difficult to ensure shelf stability. The dispersion and stable suspension of cereal particles are the focus of cereal beverage research, and are also the key to solving the problems of oil floating, precipitation and stratification when they are left standing. Relying on thickeners to increase the viscosity of the system or form weak gels to achieve stability is currently the most commonly used method, but to achieve the ideal effect, increasing the dosage will lead to a sticky taste and increase production costs. It is difficult to solve the stability problem of cereal beverages with traditional thickeners alone. In addition to increasing viscosity, forming a network space structure can also improve the suspension ability of particles. Citrus fiber is a food raw material that has a strong suspension ability by forming a network structure instead of increasing viscosity. It has excellent water holding, oil holding and emulsification capabilities, and has a strong suspension ability with a small amount. It has the taste of oil and can also partially replace fat. At the same time, it has clean label properties and has obvious advantages in beverages. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a beverage stabilizer. The composite beverage stabilizer provided by the present invention is applied to cereal beverages, which can make the beverage taste refreshing, avoid the sticky taste brought by the thickener, have good flavor, solve the problem of easy precipitation and stratification of cereal beverages, and keep the product in a stable state during the shelf life.

[0006] The present invention provides a beverage stabilizer, comprising water and the following raw materials in parts by weight:

[0007] 1.60-3.00 parts of microcrystalline cellulose, 0.42-0.58 parts of polyglycerol fatty acid esters, 0.32-0.48 parts of sodium tripolyphosphate, 0.32-0.48 parts of sodium bicarbonate, 0.12-0.28 parts of sodium D-isoascorbate, and 0.02-0.08 parts of citrus fiber.

[0008] Preferably, the composite cereal beverage stabilizer comprises the following raw materials in parts by weight:

[0009] 1.60-2.40 parts of microcrystalline cellulose, 0.46-0.54 parts of polyglycerol fatty acid esters, 0.38-0.45 parts of sodium tripolyphosphate, 0.36-0.44 parts of sodium bicarbonate, 0.19-0.25 parts of sodium D-isoascorbate, and 0.03-0.05 parts of citrus fiber.

[0010] Preferably, the composite cereal beverage stabilizer comprises the following raw materials in parts by weight:

[0011] 1.70-2.30 parts of microcrystalline cellulose, 0.48-0.52 parts of polyglycerol fatty acid esters, 0.4-0.43 parts of sodium tripolyphosphate, 0.38-0.42 parts of sodium bicarbonate, 0.2-0.23 parts of sodium D-isoascorbate, and 0.04-0.05 parts of citrus fiber.

[0012] The present invention provides a method for preparing a beverage stabilizer according to any one of the above technical solutions, comprising the following steps:

[0013] A) dissolving microcrystalline cellulose and citrus fiber in water, stirring and dispersing, to obtain solution A;

[0014] B) polyglycerol fatty acid ester is dissolved in water to obtain solution B;

[0015] C) dissolving sodium D-isoascorbate, sodium tripolyphosphate and sodium bicarbonate in water to obtain solution C;

[0016] D) Add solution B and solution C to solution A in order, stir evenly, and filter to obtain.

[0017] Preferably, in step A), the dissolving temperature is 70-80° C.; the stirring speed is 3000 r / min, and the stirring time is 5-10 min;

[0018] Step B) the dissolving temperature is 70-80°C;

[0019] Step C) the dissolving temperature is 55-65°C;

[0020] The filtration in step D) is performed through a 100-mesh filter.

[0021] The present invention provides the use of the beverage stabilizer described in any one of the above technical solutions or the beverage stabilizer prepared by any one of the above preparation methods in preparing beverages.

[0022] The present invention provides a beverage, comprising the beverage stabilizer described in any one of the above technical solutions or the beverage stabilizer prepared by the preparation method described in any one of the above technical solutions.

[0023] Preferably, the weight percentage of the beverage stabilizer in the beverage is 9% to 11%.

[0024] The invention provides a brown rice cereal beverage, which comprises the following components in percentage by weight: 5% to 6% of white sugar, 2.5% to 3.5% of enzymolysis brown rice powder, 1.5% to 2.5% of enzymolysis rice powder, 0.5% to 1.5% of rapeseed oil, 0.4% to 0.6% of maltodextrin, 9% to 11% of the beverage stabilizer described in any one of the above technical solutions and the balance of water.

[0025] The present invention provides a method for preparing the above-mentioned brown rice cereal beverage, comprising the following steps:

[0026] A) enzymolysis brown rice powder, enzymolysis rice powder and water mixed dissolution, grind, and obtain enzymolysis slurries;

[0027] B) shearing and dispersing the composite cereal beverage stabilizer and rapeseed oil to obtain an emulsion;

[0028] C) pumping the enzymatic slurry into the emulsion, shearing, dispersing, filtering, and homogenizing to obtain a homogenous liquid;

[0029] D) mixing white granulated sugar, maltodextrin and water, shearing, and filtering to obtain white sugar solution;

[0030] E) The first homogenized liquid is mixed with the white sugar liquid, filtered, homogenized in the second step, sterilized, and filled to obtain the product.

[0031] Compared with the prior art, the present invention provides a beverage stabilizer, comprising water and the following raw materials in parts by weight: 1.60-3.00 parts of microcrystalline cellulose, 0.42-0.58 parts of polyglycerol fatty acid ester, 0.32-0.48 parts of sodium tripolyphosphate, 0.32-0.48 parts of sodium bicarbonate, 0.12-0.28 parts of sodium D-isoascorbate, and 0.02-0.08 parts of citrus fiber. The present invention uses the above-mentioned components and proportions to coordinate, so that the above-mentioned stabilizer is applied to cereal beverages, which can make the beverage taste refreshing, avoid the sticky mouthfeel caused by the thickener, have good flavor, and be more suitable for daily drinking and dining. At the same time, it solves the problem of easy precipitation and stratification of cereal beverages, so that the product can maintain a stable state during the shelf life. DETAILED DESCRIPTION

[0032] The present invention provides a composite cereal beverage stabilizer, a preparation method and application thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the same. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0033] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0034] In this application, "one or several" means one or more, "multiple" means two or more. "At least one of the following" or similar expressions refers to any combination of these items, including any combination of single or plural items.

[0035] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0036] The present invention provides a beverage stabilizer, comprising water and the following raw materials in parts by weight:

[0037] 1.60-3.00 parts of microcrystalline cellulose, 0.42-0.58 parts of polyglycerol fatty acid esters, 0.32-0.48 parts of sodium tripolyphosphate, 0.32-0.48 parts of sodium bicarbonate, 0.12-0.28 parts of sodium D-isoascorbate, and 0.02-0.08 parts of citrus fiber.

[0038] The beverage stabilizer provided by the present invention comprises 1.60 to 3.00 parts by weight of microcrystalline cellulose; preferably comprises 1.60 to 2.4 parts by weight of microcrystalline cellulose; more preferably comprises 1.70 to 2.30 parts by weight of microcrystalline cellulose.

[0039] The beverage stabilizer provided by the present invention comprises 0.42 to 0.58 parts by weight of polyglycerol fatty acid ester; preferably comprises 0.46 to 0.54 parts by weight of polyglycerol fatty acid ester; more preferably comprises 0.48 to 0.52 parts by weight of polyglycerol fatty acid ester.

[0040] The beverage stabilizer provided by the present invention comprises 0.32 to 0.48 parts by weight of sodium tripolyphosphate; preferably comprises 0.38 to 0.45 parts by weight of sodium tripolyphosphate; more preferably comprises 0.4 to 0.43 parts by weight of sodium tripolyphosphate.

[0041] The beverage stabilizer provided by the present invention comprises 0.32 to 0.48 parts by weight of sodium bicarbonate; preferably comprises 0.36 to 0.44 parts by weight of sodium bicarbonate; more preferably comprises 0.38 to 0.42 parts by weight of sodium bicarbonate.

[0042] The beverage stabilizer provided by the present invention comprises 0.12 to 0.28 parts by weight of sodium D-erythorbate; preferably comprises 0.19 to 0.25 parts by weight of sodium D-erythorbate; more preferably comprises 0.2 to 0.23 parts by weight of sodium D-erythorbate.

[0043] The beverage stabilizer provided by the present invention comprises 0.02-0.08 parts by weight of citrus fiber; preferably comprises 0.03-0.05 parts by weight of citrus fiber; preferably comprises 0.04-0.05 parts by weight of citrus fiber.

[0044] In some preferred embodiments of the present invention, the composite cereal beverage stabilizer comprises the following raw materials in parts by weight:

[0045] 1.60-2.40 parts of microcrystalline cellulose, 0.46-0.54 parts of polyglycerol fatty acid esters, 0.38-0.45 parts of sodium tripolyphosphate, 0.36-0.44 parts of sodium bicarbonate, 0.19-0.25 parts of sodium D-isoascorbate, and 0.03-0.05 parts of citrus fiber.

[0046] In some preferred embodiments of the present invention, the composite cereal beverage stabilizer comprises the following raw materials in parts by weight:

[0047] 1.70-2.30 parts of microcrystalline cellulose, 0.48-0.52 parts of polyglycerol fatty acid esters, 0.4-0.43 parts of sodium tripolyphosphate, 0.38-0.42 parts of sodium bicarbonate, 0.2-0.23 parts of sodium D-isoascorbate, and 0.04-0.05 parts of citrus fiber.

[0048] In one preferred embodiment of the present invention, the composite cereal beverage stabilizer comprises the following raw materials in parts by weight:

[0049] 2.0 parts of microcrystalline cellulose, 0.5 parts of polyglycerol fatty acid ester, 0.4 parts of sodium tripolyphosphate, 0.4 parts of sodium bicarbonate, 0.2 parts of sodium D-isoascorbate, and 0.05 parts of citrus fiber.

[0050] The inventors have found that when the above ratio is adopted, the obtained brown rice cereal beverage has the best stability.

[0051] As a preferred embodiment of the composite cereal beverage stabilizer of the present invention, the composite cereal beverage stabilizer further comprises water. Preferably, based on 100 parts by weight, the weight portion of water is the balance.

[0052] The present invention uses the food raw material citrus fiber to replace the traditional thickeners such as xanthan gum and gellan gum, and uses it in combination with microcrystalline cellulose. A very low amount of citrus fiber can form a stable three-dimensional network structure with the microcrystalline cellulose, thereby improving the suspension capacity of the system, suspending the grain powder, making the formula cleaner, and reducing the production cost.

[0053] The present invention uses the overall technical scheme and synergistic effect of microcrystalline cellulose, polyglycerol fatty acid ester, sodium tripolyphosphate, sodium bicarbonate, sodium D-isoascorbate and citrus fiber to ensure that the beverage stabilizer finally prepared has good stability.

[0054] The present invention provides a method for preparing a beverage stabilizer according to any one of the above technical solutions, comprising the following steps:

[0055] A) dissolving microcrystalline cellulose and citrus fiber in water, stirring and dispersing, to obtain solution A;

[0056] B) polyglycerol fatty acid ester is dissolved in water to obtain solution B;

[0057] C) dissolving sodium D-isoascorbate, sodium tripolyphosphate and sodium bicarbonate in water to obtain solution C;

[0058] D) Add solution B and solution C to solution A in order, stir evenly, and filter to obtain.

[0059] The present invention has clearly described the above components and proportions, which will not be repeated here.

[0060] The preparation method of the beverage stabilizer provided by the present invention firstly dissolves microcrystalline cellulose and citrus fiber in water, and stirs and disperses them to obtain solution A. The dissolution is preferably dissolved in hot water, and the dissolution temperature is preferably 70-80°C; high-speed stirring is used to fully disperse them to obtain solution A. The stirring speed is 3000r / min, and the stirring time is 5-10min.

[0061] The polyglycerol fatty acid ester is dissolved in water to obtain solution B. The polyglycerol fatty acid ester is dissolved in an appropriate amount of hot water to obtain solution B; the dissolution temperature is 70-80°C.

[0062] Dissolve sodium D-isoascorbate, sodium tripolyphosphate and sodium bicarbonate in water to obtain solution C. The dissolution temperature is preferably 55 to 65°C

[0063] Add solution B and solution C to solution A in sequence, stir evenly, and filter to obtain. Under stirring, add solutions B and C to solution A in sequence, continue stirring until uniform, and filter to obtain the composite grain beverage stabilizer. The filtration is performed using 100 mesh filtration.

[0064] The present invention provides the use of the beverage stabilizer described in any one of the above technical solutions or the beverage stabilizer prepared by any one of the above preparation methods in preparing beverages.

[0065] The present invention provides a beverage, comprising the beverage stabilizer described in any one of the above technical solutions or the beverage stabilizer prepared by the preparation method described in any one of the above technical solutions.

[0066] The present invention does not limit the beverage, and any beverage containing the beverage stabilizer may be used, including but not limited to brown rice cereal beverage.

[0067] The weight percentage of the beverage stabilizer in the beverage is preferably 9% to 11%; specifically, it can be 9%, 10% or 11%; or any value between the above two.

[0068] The invention provides a brown rice cereal beverage, which comprises the following components in percentage by weight: 5% to 6% of white sugar, 2.5% to 3.5% of enzymolysis brown rice powder, 1.5% to 2.5% of enzymolysis rice powder, 0.5% to 1.5% of rapeseed oil, 0.4% to 0.6% of maltodextrin, 9% to 11% of the beverage stabilizer described in any one of the above technical solutions and the balance of water.

[0069] The raw materials of the brown rice cereal beverage provided by the invention include 5wt% to 6wt% of white granulated sugar, and preferably include 5.5wt% to 5.8wt% of white granulated sugar.

[0070] The raw materials of the brown rice cereal beverage provided by the invention include 2.5wt% to 3.5wt% of enzymolysis brown rice powder, preferably 2.8wt% to 3.2wt%.

[0071] The present invention does not limit the source of the enzymolysis brown rice powder, which can be homemade or commercially available. The preparation method of the enzymolysis brown rice powder of the present invention is preferably as follows:

[0072] After the brown rice is carefully selected, it is soaked in 3-5 times the mass of 20-25°C clean water for 3-5 hours, placed in a 40°C thermostat and soaked for 24 hours before being fished out, during which the water is changed 2-3 times, and after the water is controlled, it is baked at 150-200°C for 20 minutes, and crushed through an 80-mesh sieve. Brown rice flour is added with 5-8 times water, kept at 80-85°C for 20-30 minutes for gelatinization, and enzymolysis is performed in three steps: adding 0.1% α-amylase, enzymolysis at 80-85°C for 30 minutes; cooling to 50-55°C, adding 0.03% cellulose enzyme for 30 minutes; adding 0.04% β-amylase and 0.04% protease for 4 hours; heating to above 95°C to kill the enzyme for 20 minutes, filtering, and spray drying to obtain enzymolysis brown rice flour. The spray drying conditions are that the air inlet and air outlet temperatures are 150-160°C and 80-90°C, respectively.

[0073] The enzymolysis brown rice flour of the invention is firstly subjected to germination treatment and then to baking and enzymolysis. The germination treatment can shorten the baking and enzymolysis time, make the enzymolysis more thorough, increase beneficial components such as gamma-aminobutyric acid, and improve the nutritional value of the enzymolysis brown rice flour.

[0074] The raw materials of the brown rice cereal beverage provided by the invention include 1.5wt% to 2.5wt% of enzymolysis rice flour, preferably 1.8wt% to 2.2wt%.

[0075] The present invention does not limit the source of the enzymolysis rice flour, which can be homemade or commercially available. The method for preparing the enzymolysis rice flour of the present invention is preferably as follows:

[0076] After the rice is selected, it is crushed and passed through an 80-mesh sieve. 5 to 8 times of water is added to the rice flour, and the rice flour is kept at 85°C for 25 minutes for gelatinization, and enzymolysis is performed in two steps: adding 0.1% α-amylase, enzymolysis at 80 to 85°C for 30 minutes; cooling to 50 to 55°C, adding 0.04% β-amylase for enzymolysis for 4 hours; heating to above 95°C to inactivate the enzyme for 20 minutes, filtering, and spray drying to obtain enzymolysis rice flour. The spray drying conditions are that the air inlet and air outlet temperatures are 150 to 160°C and 80 to 90°C, respectively.

[0077] The raw materials of the brown rice cereal beverage provided by the invention include 0.5wt% to 1.5wt% of rapeseed oil, and preferably include 0.7wt% to 1.3wt% of rapeseed oil.

[0078] The raw materials of the brown rice cereal beverage provided by the invention include 0.4wt% to 0.6wt% of maltodextrin, and preferably include 0.5wt% to 0.6wt% of maltodextrin.

[0079] In some preferred embodiments of the present invention, the brown rice cereal beverage comprises the following components in percentage by weight: 5.5% to 5.8% white sugar, 2.8% to 3.2% enzymolyzed brown rice powder, 1.8% to 2.2% enzymolyzed rice powder, 0.7% to 1.3% rapeseed oil, 0.5% to 0.6% maltodextrin, 9% to 11% of the beverage stabilizer described in any one of the above technical solutions, and the balance water.

[0080] In a preferred embodiment of the present invention, the brown rice cereal beverage comprises the following components in percentage by weight:

[0081] 5.5% white sugar, 3% enzymolyzed brown rice flour, 2% enzymolyzed rice flour, 1% rapeseed oil, 0.5% maltodextrin, 10% composite cereal beverage stabilizer and the balance water.

[0082] The present invention creatively discovered that the beverage stabilizer and other components work synergistically to prepare a brown rice cereal beverage that is uniformly milky white, has a strong rice aroma, a full and smooth texture, is refreshing and delicious, and has good stability and sensory quality within the shelf life (12 months).

[0083] The present invention provides a method for preparing the above-mentioned brown rice cereal beverage, comprising the following steps:

[0084] A) enzymolysis brown rice powder, enzymolysis rice powder and water mixed dissolution, grind, and obtain enzymolysis slurries;

[0085] B) shearing and dispersing the composite cereal beverage stabilizer and rapeseed oil to obtain an emulsion;

[0086] C) pumping the enzymatic slurry into the emulsion, shearing, dispersing, filtering, and homogenizing to obtain a homogenous liquid;

[0087] D) mixing white granulated sugar, maltodextrin and water, shearing, and filtering to obtain white sugar solution;

[0088] E) The first homogenized liquid is mixed with the white sugar liquid, filtered, homogenized in the second step, sterilized, and filled to obtain the product.

[0089] The present invention has clearly described the above components and proportions, which will not be repeated here.

[0090] In step A) of the process for preparing brown rice cereal beverage of the present invention, preferably 0.2% pollen can be added and dissolved together with enzymolysis brown rice powder and enzymolysis rice powder, and the pollen brown rice cereal beverage is prepared according to the steps. The pollen includes but is not limited to rose pollen, osmanthus powder, cherry blossom powder, etc.

[0091] The preparation method of the brown rice cereal beverage provided by the present invention first dissolves enzymolysis brown rice powder, enzymolysis rice powder and water, and grinds to obtain enzymolysis slurry. The dissolution temperature is 60-80°C, and the time is 15-20min; the grinding is specifically: grinding through two colloid mills, the first grinding gap is 50-100μm, and the second grinding gap is 15-25μm. More preferably, it is specifically: weigh the required amount of enzymolysis brown rice powder and enzymolysis rice powder according to the formula, add 4-6 times 60-80°C RO water and stir for 15-20min until completely dissolved, grind through two colloid mills, the first grinding gap is 50-100μm, and the second grinding gap is 15-25μm, pass through a 200-mesh vibration sieve, and obtain a mixed enzymolysis slurry.

[0092] The composite cereal beverage stabilizer and rapeseed oil are sheared and dispersed to obtain an emulsion. The shear dispersion is specifically 3000r / min, and the shearing is 5 to 10min. This step is specifically: rapeseed oil is added to the composite cereal beverage stabilizer, and sheared at a high speed (3000r / min) for 5 to 10min to fully disperse it to obtain an emulsion.

[0093] The enzymatic slurry is pumped into the emulsion, sheared, dispersed and filtered. The shearing and dispersion is specifically 3000r / min, shearing for 5 to 10 minutes. This step is specifically: the mixed enzymatic hydrolyzate is pumped into the emulsion, sheared at high speed (3000r / min) for 5 to 10 minutes to fully disperse it, and filtered through 100 mesh.

[0094] After filtration, a homogenization is performed to obtain a homogenized liquid; the homogenization is specifically as follows: the emulsion is preheated to 70-80° C., and a homogenization is performed, the homogenization pressure is 30MPa / 5MPa, and the pressure difference limit is <2MPa.

[0095] Mix white sugar, maltodextrin and water, shear, and filter to obtain white sugar liquid. Weigh the required amount of white sugar and maltodextrin according to the formula, add appropriate amount of 60-80℃ RO water, shear at high speed for 10-15 minutes until completely dissolved, and filter at 150 / 75μm double filter to obtain white sugar liquid.

[0096] Mix the homogenized liquid and the sugar solution, filter. Mix the homogenized liquid and the sugar solution, dilute with 70-75℃ RO water, and stir for 10-15 minutes to make the mixture uniform.

[0097] After filtration, the second homogenization is performed. The parameters of the second homogenization described in the present invention are as follows: the prepared liquid is filtered through 80 / 100 mesh double connection, and the second homogenization is performed, the homogenization pressure is 40MPa / 5MPa, and the pressure difference limit is <2MPa;

[0098] After the second homogenization, the brown rice cereal beverage is obtained by sterilization and filling. The homogenized liquid is vacuum degassed and then sent to UHT sterilization; the sterilization temperature is 137-139°C and the time is 30s.

[0099] Filling: After sterilization, the temperature of the liquid is reduced to 20-30° C. and aseptically poured into a PET bottle to obtain the brown rice cereal beverage.

[0100] The stabilizer of the present invention is applied to cereal beverages to make the beverage taste fresh, avoid the sticky taste caused by the thickener, have good flavor, and be more suitable for daily drinking and accompanying meals. At the same time, it solves the problem of easy precipitation and stratification of cereal beverages, so that the product remains in a stable state during the shelf life.

[0101] The invention also discloses a brown rice cereal beverage and a preparation method thereof. The brown rice cereal beverage using the composite cereal beverage stabilizer of the invention is uniformly milky white, has a strong rice aroma, is full and smooth in texture, is refreshing and delicious, and has good stability and sensory quality within the shelf life (12 months).

[0102] In order to further illustrate the present invention, a beverage stabilizer provided by the present invention, its preparation method and application are described in detail below in conjunction with embodiments.

[0103] Examples 1 to 5

[0104] The formula of the composite cereal beverage stabilizer described in Examples 1 to 5 is shown in Table 1.

[0105] The preparation method of the composite cereal beverage stabilizer described in Examples 1 to 5 comprises the following steps:

[0106] a. Weigh the components of the composite cereal beverage stabilizer according to the proportion;

[0107] b. Dissolve microcrystalline cellulose and citrus fiber in an appropriate amount of hot water (75±5°C), stir at high speed (3000r / min) for 5 to 10 minutes to fully disperse them, and obtain solution A;

[0108] c. While stirring, slowly add polyglycerol fatty acid ester into an appropriate amount of hot water (75±5°C) to fully dissolve it to obtain solution B;

[0109] d. Dissolve sodium D-isoascorbate, sodium tripolyphosphate and sodium bicarbonate in an appropriate amount of hot water (60±5°C) to obtain solution C;

[0110] e. Under stirring, solutions B and C were added to solution A in order, and stirring was continued until uniform. After filtering through 100 mesh, the composite cereal beverage stabilizer was obtained.

[0111] Table 1 Formula of composite cereal beverage stabilizer described in Examples 1 to 5

[0112]

[0113]

[0114] Comparative Examples 1 to 5

[0115] The formula of the composite cereal beverage stabilizer described in Comparative Examples 1-5 is shown in Table 2. The preparation method of the composite cereal beverage stabilizer described in Comparative Examples 1-5 is the same as that of Examples 1-5.

[0116] Table 2 Formula of composite cereal beverage stabilizer described in Comparative Examples 1 to 5

[0117]

[0118] Examples 6 to 10, Comparative Examples 6 to 10

[0119] The brown rice cereal beverages described in Examples 6 to 10 and Comparative Examples 6 to 7 are prepared using the composite cereal beverage stabilizer described in Example 1, and the brown rice cereal beverages described in Comparative Examples 8 to 10 are prepared using a commercially available composite cereal beverage stabilizer (stabilizer I), wherein the stabilizer I comprises sucrose fatty acid esters, xanthan gum, gellan gum, and sodium tripolyphosphate, and the stabilizer I needs to be pre-dissolved in 6 to 8 times hot water (70 to 80° C.). The formulas of the brown rice cereal beverages described in Examples 6 to 10 and Comparative Examples 6 to 10 are shown in Table 3.

[0120] Table 3 Brown rice cereal beverage formulas described in Examples 6 to 10 and Comparative Examples 6 to 10

[0121]

[0122] The method for preparing the brown rice cereal beverage described in Examples 6 to 10 and Comparative Examples 6 to 10 comprises the following steps:

[0123] a. Weigh the required amount of enzymatic brown rice flour and enzymatic rice flour according to the formula, add 4 to 6 times 60 to 80 ℃ RO water and stir for 15 to 20 min until completely dissolved, grind through two colloid mills, a grinding gap of 50 to 100 μm, a second grinding gap of 15 to 25 μm, sieve through 200 mesh vibration to obtain a mixed enzymatic slurry;

[0124] b. Add rapeseed oil to the composite cereal beverage stabilizer, shear at high speed (3000r / min) for 5 to 10min to fully disperse it to obtain an emulsion; pump the mixed enzymatic solution into the emulsion, shear at high speed (3000r / min) for 5 to 10min to fully disperse it, and filter it through 100 mesh;

[0125] c. One-step homogenization: preheat the emulsion to 70-80°C and perform one-step homogenization. The homogenization pressure is 30MPa / 5MPa, and the pressure difference limit is <2MPa;

[0126] d. Weigh the required amount of white sugar and maltodextrin according to the formula, add appropriate amount of 60-80℃ RO water, shear at high speed for 10-15 minutes until completely dissolved, and filter at 150 / 75μm double filter;

[0127] e. Mix the homogenized liquid and the white sugar solution, dilute to volume with 70-75℃ RO water, and stir for 10-15 minutes to make the mixture uniform;

[0128] f. Second homogenization: The prepared liquid is filtered through 80 / 100 mesh double filter and then subjected to second homogenization. The homogenization pressure is 40MPa / 5MPa, and the pressure difference limit is <2MPa;

[0129] g. Sterilization: After the homogenized liquid is vacuum degassed, it is sent to UHT sterilization at a temperature of 138±1℃ for 30s;

[0130] h. Filling: After sterilization, the temperature of the liquid is reduced to 20-30° C. and aseptically poured into a PET bottle to obtain the brown rice cereal beverage.

[0131] The composite cereal beverage stabilizer described in Examples 1 to 5 and Comparative Examples 1 to 5 was used to prepare brown rice cereal beverages according to the formula of 5.5% white granulated sugar, 3% enzymolyzed brown rice flour, 2% enzymolyzed rice flour, 1% rapeseed oil, 0.5% maltodextrin, and 10% addition of the composite cereal beverage stabilizer, which were respectively used as experimental groups 1 to 5 and control groups 1 to 5. The brown rice cereal beverages described in Examples 6 to 10 and Comparative Examples 6 to 10 were respectively used as experimental groups 6 to 10 and control groups 6 to 10, as shown in Table 4.

[0132] Table 4 Brown rice cereal beverage formulas for experimental groups 1 to 10 and control groups 1 to 10

[0133]

[0134]

[0135]

[0136] Embodiment 11

[0137] In step a of the process of preparing the brown rice cereal beverage in the experimental group 1, 0.2% rose pollen was added and dissolved together with the enzymatically hydrolyzed brown rice powder and the enzymatically hydrolyzed rice powder, and the rose brown rice cereal beverage was prepared according to the steps.

[0138] The stability of the brown rice cereal beverages of the experimental groups 1 to 10 and the control groups 1 to 10 at room temperature (25° C.) was investigated to further illustrate the effect of the present application. The investigation indicators were: comprehensive sensory evaluation, oil floating height (mm), lower layer sedimentation height (mm), centrifugal sedimentation rate (%), and pH value.

[0139] Comprehensive sensory evaluation method: The sensory evaluation was conducted by 10 trained professionals, who scored the brown rice cereal beverages in the experimental groups 1 to 10 and the control groups 1 to 10 according to the sensory evaluation criteria (Table 5), and the average score was taken as the final score.

[0140] Method for measuring the floating height of grease: Use a vernier caliper to measure the height of the floating oil on the static sample. Try not to shake the sample during storage and measurement.

[0141] Method for measuring the lower sedimentation height: Use a vernier caliper to measure the lower sedimentation height of the static sample. Try not to shake the sample during storage and measurement.

[0142] Centrifugal sedimentation rate measurement method: Take a clean 50mL centrifuge tube, weigh its mass m1, shake the sample thoroughly, pour an appropriate amount of the above beverage into the centrifuge tube, weigh the total mass of the centrifuge tube and the sample m2, and centrifuge at 4500r / min for 15min. After centrifugation, slowly pour out the upper liquid, invert the centrifuge tube for 30min to allow the liquid to flow out completely, weigh the total mass of the centrifuge tube and the sediment m3, and the centrifugal sedimentation rate calculation method:

[0143]

[0144] pH value determination method: The pH value of the brown rice cereal beverage was determined by using a pH meter, and the pH value was determined three times to obtain the average value.

[0145] Table 5 Sensory evaluation standards for brown rice cereal beverages in experimental groups 1 to 10 and control groups 1 to 10

[0146]

[0147] Investigation method: The brown rice cereal beverage was placed at room temperature, and the changes in various indicators were observed for 0, 3, 6, 9, and 12 months. The data of various investigation indicators are shown in Tables 6 to 10.

[0148] Table 6 Stability study of brown rice cereal beverages in experimental groups 1 to 10 and control groups 1 to 10

[0149]

[0150]

[0151] Table 7 Stability study of brown rice cereal beverages in experimental groups 1 to 10 and control groups 1 to 10

[0152]

[0153]

[0154] Table 8 Stability test of brown rice cereal beverages in experimental groups 1 to 10 and control groups 1 to 10

[0155]

[0156]

[0157] The following conclusions can be drawn from the data in Tables 6 to 10:

[0158] (1) Grease floating situation:

[0159] For the brown rice cereal beverages prepared according to the experimental method, under room temperature conditions, no fat floating was observed in experimental groups 1 to 10; the fat floating was serious in control group 9; the fat floating degree of control groups 6, 1, 2, 4, 3, 5, and 8 was moderate; and the fat floating of control groups 7 and 10 was light.

[0160] (2) Sedimentation of the lower layer:

[0161] The brown rice cereal beverages prepared according to the experimental method showed no precipitation in experimental groups 1 to 10 at room temperature; the precipitation in control groups 9, 2, 1, 6, and 8 was serious; the precipitation in control groups 4, 3, 5, and 10 was more; and the precipitation in control group 7 was less.

[0162] (3) Centrifugal sedimentation rate:

[0163] The brown rice cereal beverage prepared according to the experimental method, under normal temperature conditions, the centrifugal sedimentation rate of control group 2 was the highest; the centrifugal sedimentation rates of control groups 9, 1, 6, and 4 were relatively high; the centrifugal sedimentation rates of control groups 8, 10, 3, 7, and experimental group 9 were moderate; the centrifugal sedimentation rates of control group 5 and experimental groups 5, 10, 8, 3, 2, and 4 were relatively low; and the centrifugal sedimentation rates of experimental groups 1, 6, and 7 were the lowest.

[0164] (4) pH value changes:

[0165] The pH value of the brown rice cereal beverage prepared according to the experimental method gradually decreases after being placed at room temperature for 12 months. The pH values ​​of the experimental groups 1 to 10 and the control groups 1, 2, 3, 7, 8, and 10 are all maintained above 6.60, with little difference between and within the groups; the pH values ​​of the control groups 4 and 6 are slightly lower; and the pH values ​​of the control groups 9 and 5 are the lowest.

[0166] (5) Comprehensive sensory evaluation:

[0167] The brown rice cereal beverage prepared according to the experimental method, after being placed at room temperature for 12 months, had a slight decrease in sensory quality, and the experimental groups 1 and 6 had the highest comprehensive sensory evaluation scores; the experimental groups 2 and 3 had relatively high comprehensive sensory evaluation scores, and the experimental groups 4, 5, 7 to 10 had higher comprehensive sensory evaluation scores than the control group.

[0168] In summary, the experimental group can maintain good quality under room temperature storage for 12 months. The product is uniform milky white, without floating oil and precipitation, with rich rice aroma, smooth, delicate, refreshing and full taste, and normal physical and chemical indicators. Among them, the quality of experimental groups 1 and 6 is the best, embodiments 2 and 3 are better, and embodiments 4, 5, 7 to 10 are good; the quality of the control group is worse than that of the experimental group.

[0169] The stability of the rose brown rice cereal beverage described in Example 11 at room temperature (25° C.) was investigated, and the investigation indicators were: comprehensive sensory evaluation, oil floating height (mm), lower sedimentation height (mm), centrifugal sedimentation rate (%), and pH value. The comprehensive sensory evaluation standard refers to Table 9, and the investigation methods of the other four indicators refer to the above-mentioned brown rice cereal beverage stability investigation method.

[0170] Table 9 Sensory evaluation standards for rose brown rice cereal beverage described in Example 11

[0171]

[0172]

[0173] The results of the stability test and evaluation of the rose brown rice cereal beverage described in Example 11 are shown in Table 10.

[0174] Table 10 Stability study of rose brown rice cereal beverage described in Example 11

[0175]

[0176] The rose brown rice cereal beverage described in Example 11 maintained a high quality during the 12-month room temperature stability study, was uniform light purple-red in color, had a strong rice aroma with a faint rose aroma, a fresh and natural aroma, a smooth, delicate, refreshing and full taste, no oil floating or precipitation, and the centrifugal sedimentation rate and pH value were maintained within the normal range.

[0177] The rose brown rice cereal beverage described in Example 11 combines the cereal raw materials brown rice powder, rice powder and rose pollen. The rice aroma and rose aroma are blended together to make the beverage flavor richer and more coordinated, achieving innovation in the flavor of the cereal beverage. The fresh floral aroma can also reduce the heavy taste brought by the cereal raw materials, leaving a fresh and natural aftertaste.

[0178] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A beverage stabilizer, characterized in that: Made from water and the following raw materials in parts by weight: 1.60-3.00 parts of microcrystalline cellulose, 0.42-0.58 parts of polyglycerol fatty acid esters, 0.32-0.48 parts of sodium tripolyphosphate, 0.32-0.48 parts of sodium bicarbonate, 0.12-0.28 parts of sodium D-isoascorbate, and 0.02-0.08 parts of citrus fiber.

2. The beverage stabilizer according to claim 1, characterized in that: The beverage stabilizer is made of water and the following raw materials in parts by weight: 1.60-2.40 parts of microcrystalline cellulose, 0.46-0.54 parts of polyglycerol fatty acid esters, 0.38-0.45 parts of sodium tripolyphosphate, 0.36-0.44 parts of sodium bicarbonate, 0.19-0.25 parts of sodium D-isoascorbate, and 0.03-0.05 parts of citrus fiber.

3. The beverage stabilizer according to claim 2, characterized in that: The beverage stabilizer is made of water and the following raw materials in parts by weight: 1.70-2.30 parts of microcrystalline cellulose, 0.48-0.52 parts of polyglycerol fatty acid esters, 0.4-0.43 parts of sodium tripolyphosphate, 0.38-0.42 parts of sodium bicarbonate, 0.2-0.23 parts of sodium D-isoascorbate, and 0.04-0.05 parts of citrus fiber.

4. A method for preparing a beverage stabilizer according to any one of claims 1 to 3, characterized in that: The steps include: A) dissolving microcrystalline cellulose and citrus fiber in water, stirring and dispersing, to obtain solution A; B) dissolving the polyglycerol fatty acid ester in water to obtain solution B; C) dissolving sodium D-isoascorbate, sodium tripolyphosphate and sodium bicarbonate in water to obtain solution C; D) Add solution B and solution C to solution A in order, stir evenly, and filter to obtain.

5. The preparation method according to claim 4, characterized in that: Step A) the dissolving temperature is 70-80°C; the stirring speed is 3000r / min, and the stirring time is 5-10min; Step B) the dissolving temperature is 70-80°C; Step C) the dissolving temperature is 55-65°C; Step D) The filtration is performed through a 100-mesh filter.

6. Use of the beverage stabilizer according to any one of claims 1 to 3 or the beverage stabilizer prepared by the preparation method according to any one of claims 4 to 5 in preparing beverages.

7. A beverage, characterized in that: The beverage stabilizer comprises the beverage stabilizer according to any one of claims 1 to 3 or the beverage stabilizer prepared by the preparation method according to any one of claims 4 to 5.

8. The beverage according to claim 7, characterized in that The weight percentage of the beverage stabilizer in the beverage is 9% to 11%.

9. A brown rice cereal beverage, characterized in that The invention comprises the following components in percentage by weight: 5% to 6% of white sugar, 2.5% to 3.5% of enzymolysis brown rice powder, 1.5% to 2.5% of enzymolysis rice powder, 0.5% to 1.5% of rapeseed oil, 0.4% to 0.6% of maltodextrin, 9% to 11% of the beverage stabilizer according to any one of claims 1 to 3 and the balance of water.

10. A method for preparing the brown rice cereal beverage according to claim 9, characterized in that: The steps include: A) enzymolysis brown rice powder, enzymolysis rice powder and water are mixed and dissolved, and ground to obtain an enzymolysis slurry; B) shearing and dispersing the beverage stabilizer and rapeseed oil to obtain an emulsion; C) Pumping the enzymatic slurry into the emulsion, shearing, dispersing, filtering, and homogenizing to obtain a homogenous liquid; D) mixing white sugar, maltodextrin and water, shearing and filtering to obtain white sugar solution; E) The first homogenized liquid is mixed with the white sugar liquid, filtered, homogenized in the second step, sterilized, and filled.

Images