Modified citrus fiber, preparation method and application thereof

Abstract

The application discloses modified citrus fiber, a preparation method and application, and the modified citrus fiber comprises the following raw materials in parts by weight: 5-8 parts of citrus fiber, 2-4 parts of sodium carboxymethyl cellulose, 1-2 parts of sodium tripolyphosphate and 3-5 parts of water. The modified citrus fiber provided by the application can achieve good suspension effect and dispersion effect in food and beverage.

Description

Technical Field

[0001] This application relates to the field of food technology, and in particular to a modified citrus fiber, its preparation method, and its application. Background Technology

[0002] Cellulose is a high molecular weight compound, and microcrystalline cellulose is widely used in food and beverages as a stabilizer, mainly playing a role in suspension and dispersion.

[0003] However, the production of microcrystalline cellulose requires sophisticated equipment and processes, and mature production technologies already exist abroad. In contrast, domestic microcrystalline cellulose production technology in China lags behind, and currently, the microcrystalline cellulose used in beverages mainly relies on imports, which are also costly. Summary of the Invention

[0004] In order to solve at least one of the above-mentioned technical problems and to develop a product that is low in cost, simple in preparation method, and has strong suspension and dispersion effects, and can replace microcrystalline cellulose, this application provides a modified citrus fiber, a preparation method and an application.

[0005] In a first aspect, this application provides a modified citrus fiber, which comprises the following raw materials in parts by weight: 5-8 parts citrus fiber, 2-4 parts sodium carboxymethyl cellulose, 1-2 parts sodium tripolyphosphate, and 3-5 parts water.

[0006] By adopting the above technical solution, this application can solve the problem of high cost of microcrystalline cellulose in the prior art. Furthermore, the modified citrus fiber provided by this application has similar suspension and dispersion effects to microcrystalline fiber. This application prepares modified citrus fiber by using citrus fiber, sodium carboxymethyl cellulose, and sodium tripolyphosphate as the main components. On the one hand, it can not only achieve good suspension and dispersion effects for beverages, but also has the advantage of low cost.

[0007] Optionally, the modified citrus fiber comprises the following raw materials in parts by weight: 6-8 parts citrus fiber, 3-4 parts sodium carboxymethyl cellulose, 1.5-2 parts sodium tripolyphosphate, and 4-5 parts water.

[0008] By adopting the above technical solution, when 6-8 parts of citrus fiber, 3-4 parts of sodium carboxymethyl cellulose, 1.5-2 parts of sodium tripolyphosphate, and 4-5 parts of water are used, the modified citrus fiber obtained can achieve good dispersion and suspension effects in the product.

[0009] Optionally, the weight ratio of sodium carboxymethyl cellulose to sodium tripolyphosphate is 3.7:(1.85-1.9).

[0010] Optionally, the weight ratio of sodium carboxymethyl cellulose to sodium tripolyphosphate is 3.7:1.89.

[0011] Optionally, the modified citrus fiber also includes 2-3 parts of guar gum.

[0012] By adopting the above technical solution, this application can improve the suspension and dispersion effect of modified citrus fiber in the product by adding guar gum when preparing modified citrus fiber, and the product has good stability.

[0013] Secondly, this application provides a method for preparing modified citrus fiber, the method comprising the following steps: S1, crushing and sieving the citrus fiber, adding sodium carboxymethyl cellulose and sodium tripolyphosphate and mixing, then adding water to dissolve, to obtain a first mixture; S2. Homogenize the first mixture to obtain pretreated citrus fiber; S3. The pretreated citrus fibers are spray-dried to obtain modified citrus fibers.

[0014] Optionally, the pulverization in step S1 is ultrafine pulverization; the sieving in step S1 is sieving through a 200-mesh sieve.

[0015] By adopting the above technical solution, this application can prepare a modified citrus fiber that can replace microcrystalline cellulose. Because the microcrystalline cellulose used in the prior art requires precise separation of the necessary cellulose components, the processing requirements are high. However, this application does not require the separation of cellulose components, thus avoiding the processing difficulties. This application achieves a citrus fiber fineness at the micron level through physical modification. Furthermore, after certain processing steps, the citrus fiber in this application possesses suspension and dispersion properties similar to microcrystalline cellulose.

[0016] In this application, the addition of sodium carboxymethyl cellulose during the preparation of modified citrus fiber can improve the processing and performance of citrus fiber, thereby making the citrus fiber less prone to aggregation during spray drying. Furthermore, when the citrus fiber is used in the finished product, it can be more easily dissolved and dispersed to form a stable suspension.

[0017] Since citrus fiber is an insoluble fiber, and this application aims to improve the dispersibility and suspension effect of citrus fiber in beverages, a spray drying method is used when mixing citrus fiber and sodium carboxymethyl cellulose. This allows the sodium carboxymethyl cellulose to uniformly adhere to the fiber surface, forming a film, thereby giving the citrus fiber a strong dispersibility and solubility during product use. Furthermore, the addition of sodium tripolyphosphate during the preparation of modified citrus fiber softens the modified citrus fiber, thereby improving its homogeneity.

[0018] In summary, the method for preparing modified citrus fiber provided in this application has the advantages of low cost and simple preparation method. Furthermore, the modified citrus fiber prepared by the method provided in this application has the advantages of low cost and good dispersion and suspension effects in beverages.

[0019] Optionally, the homogenization parameters in step S2 are as follows: 60-65℃, 30-35 MPa.

[0020] By adopting the above technical solution, this application uses high-pressure homogenization to physically modify citrus fibers during the preparation of modified citrus fibers, refining the particles to the micron level, thereby enabling the modified citrus fibers to play a better role in suspension and dispersion in food and beverages.

[0021] Thirdly, this application provides an application of modified citrus fiber in the beverage industry.

[0022] By adopting the above technical solution, the modified citrus fiber provided in this application can achieve better dispersion and suspension effects in beverages. Moreover, compared with microcrystalline cellulose in the prior art, it has the advantages of simple preparation method and low cost.

[0023] Optionally, the modified citrus fiber is added to the beverage at an amount of 0.1% to 0.15%.

[0024] In summary, the present invention has at least one of the following beneficial technical effects: 1. This application solves the problem of high cost of microcrystalline cellulose in the prior art. Furthermore, the modified citrus fiber provided by this application has similar suspension and dispersion effects to microcrystalline cellulose. This application prepares modified citrus fiber by using citrus fiber, sodium carboxymethyl cellulose, and sodium tripolyphosphate as the main components. On the one hand, it can not only achieve good suspension and dispersion effects in beverages, but also has the advantage of low cost.

[0025] 2. In the preparation of modified citrus fiber, the addition of guar gum can improve the suspension and dispersion of the modified citrus fiber in the product, and the product has good stability.

[0026] 3. This application, by employing the above-described technical solution, enables the preparation of a modified citrus fiber that can replace microcrystalline cellulose. Because the microcrystalline cellulose used in existing technologies presents processing difficulties requiring precise separation of the necessary cellulose fractions, it places high demands on equipment and processes. In contrast, the modified citrus fiber preparation method provided in this application has the advantages of low cost and simple preparation method. Furthermore, the modified citrus fiber prepared by the method provided in this application has the advantages of low cost and good dispersion and suspension effects in beverages.

[0027] 4. In preparing modified citrus fiber, this application uses high-pressure homogenization to physically modify the citrus fiber, refining the particles to the micron level, thereby enabling the modified citrus fiber to achieve better suspension and dispersion effects in food and beverages.

[0028] 5. The modified citrus fiber provided in this application can achieve good dispersion and suspension effects in beverages, and compared with microcrystalline cellulose in the prior art, it has the advantages of simple preparation method and low cost. Attached Figure Description

[0029] Figure 1 The images of the corn cereal beverage samples shown in the figure, from left to right, are the images of the corn cereal beverage samples prepared using Comparative Example 5, Comparative Example 6, and Example 1. Figure 2 The images shown are of cocoa milk beverage samples prepared in Comparative Application Example 5, Comparative Application Example 6, and Application Example 1, from left to right. Detailed Implementation

[0030] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0031] Citrus fiber: 99% purity.

[0032] Sodium carboxymethyl cellulose: food grade, CAS number 9004-32-4.

[0033] Sodium tripolyphosphate: Food grade; 99% purity.

[0034] Guar gum: Food grade; content 99%. Specific Implementation

[0035] Examples 1-16 Example 1 This embodiment provides a modified citrus fiber, which comprises the following raw materials by weight: 5 parts citrus fiber, 2 parts sodium carboxymethyl cellulose, 1 part sodium tripolyphosphate, and 3 parts water.

[0036] The preparation method of modified citrus fiber is as follows: S1. Citrus fiber is crushed, sieved through a 200-mesh sieve, and mixed with sodium carboxymethyl cellulose and sodium tripolyphosphate. Water is then added to dissolve the mixture to obtain the first mixture. S2. The first mixture is homogenized at 60°C and 30 MPa to obtain pretreated citrus fiber. S3. The pretreated citrus fibers are spray-dried to obtain modified citrus fibers.

[0037] Examples 2-5 The difference between Examples 2-5 and Example 1 is that the weight parts of some components are different, and the differences are shown in Table 1.

[0038] Table 1 - Differences between Examples 2-5 and Example 1 (see Table 1 for details). Comparative Example 1 The difference between this comparative example and Example 4 is that sodium carboxymethyl cellulose was not added when preparing the modified citrus fiber in this comparative example.

[0039] Comparative Example 2 The difference between this comparative example and Example 4 is that sodium tripolyphosphate was not added when preparing the modified citrus fiber in this comparative example.

[0040] Comparative Example 3 The difference between this comparative example and Example 4 is that sodium carboxymethyl cellulose and sodium tripolyphosphate were not added when preparing the modified citrus fiber in this comparative example.

[0041] Comparative Example 4 The difference between this comparative example and Example 4 is that this comparative example uses evaporation drying instead of spray drying when preparing modified citrus fibers.

[0042] Comparative Example 5 The difference between this comparative example and Example 1 is that this comparative example is a blank experiment, and the amount of modified citrus fiber used is 0.

[0043] Comparative Example 6 The difference between this comparative example and Example 4 is that this comparative example uses an equal amount of microcrystalline fibers instead of the modified citrus fibers prepared in Example 4.

[0044] Application Example 1 This application example provides a corn cereal beverage sample, which includes a corn cereal beverage and modified citrus fiber prepared in Example 1, wherein the amount of modified citrus fiber added to the corn cereal beverage is 0.1%.

[0045] The preparation method of corn cereal beverage is as follows: Mix corn powder with water, heat to boiling point to prepare corn syrup, filter to remove coarse corn residue, add white sugar, mix and stir, and cool to obtain corn cereal beverage. The corn cereal beverage contains 20% corn, 75% water, and 5% white sugar.

[0046] The preparation method of the corn cereal beverage sample is as follows: the modified citrus fiber is mixed and stirred with the corn cereal beverage, and left to stand for 30 minutes to obtain the corn cereal beverage sample.

[0047] Application Examples 2-5 The difference between Application Examples 2-5 and Example 1 is that the modified citrus fibers used in Application Examples 2-5 are different. The modified citrus fibers used in Application Examples 2-5 are the modified citrus fibers obtained from Examples 2-5, respectively.

[0048] Application Comparative Examples 1-6 The difference between Comparative Examples 1-6 and Application Example 4 is that the modified citrus fiber in this application comparative example is the modified citrus fiber obtained from Comparative Examples 1-6. The differences between Application Examples 2-5 and Application Example 1 are shown in Table 2.

[0049] The differences between Comparative Examples 1-6 and Application Example 4 are shown in Table 2.

[0050] Table 2 shows the differences between Application Examples 2-5 and Application Example 1, and the differences between Comparative Application Examples 1-6 and Application Example 4. Experimental testing The dispersibility, suspension and stability of corn cereal beverage samples prepared by Application Examples 1 to 5 and Comparative Examples 1 to 6 were tested respectively.

[0051] Dispersion effect test: After mixing modified citrus fiber with corn cereal beverage, observe whether the modified citrus fiber can play a role in dispersing the corn cereal beverage particles evenly.

[0052] If no particle aggregation or obvious particles are observed in the corn cereal beverage sample, and the liquid uniformity of the corn cereal beverage sample is good, it indicates that the modified citrus fiber has a good dispersing effect in the corn cereal beverage (dispersing effect is expressed as uniformity). If there is obvious particle aggregation and sedimentation in the corn cereal beverage sample, it indicates that the modified citrus fiber has a poor dispersing effect in the corn cereal beverage (dispersion effect is expressed as unevenness).

[0053] Suspension effect test: After mixing the modified citrus fiber with corn cereal beverage, observe whether the corn cereal beverage sample is clear and whether there is any layering phenomenon.

[0054] If no stratification, small particles, or flocculation are observed in the corn cereal beverage sample, it indicates that the modified citrus fiber has a good suspension effect in the corn cereal beverage (the suspension effect is indicated as very good). If obvious stratification, small particles, and flocculation occur, it indicates that the modified citrus fiber has a poor suspending effect in corn cereal beverages (suspending effect is indicated by poor, particle appearance, or flocculation).

[0055] The stratification rate test method is as follows (stability test): Measure 20 mL of corn cereal beverage sample into graduated centrifuge tubes, centrifuge at 3000 r / min for 15 min, let stand for 15 days, and read the height of the supernatant and the total height respectively. The stratification rate is calculated as follows: stratification rate = (height of supernatant / total height of corn cereal beverage sample) * 100%.

[0056] In this experiment, the effects of the corn cereal beverage samples prepared using Example 1 and Comparative Examples 5-6 are described in [reference needed]. Figure 1 ; Figure 1 The images of the corn cereal beverage samples shown in the figure, from left to right, are the images of the corn cereal beverage samples prepared using Comparative Example 5, Comparative Example 6, and Example 1.

[0057] The experimental results of Application Examples 1-5 and Comparative Examples 1-6 are shown in Table 3.

[0058] Table 3 shows the experimental results of Application Examples 1-5 and Comparative Examples 1-6. Results Analysis: The difference between Application Examples 2-5 and Application Example 1 is that, when preparing modified citrus fiber, the weight ratio of sodium carboxymethyl cellulose and sodium tripolyphosphate is the same, but the weight parts of the other components are changed. Combined with the experimental test results in Table 3, it can be seen that the corn cereal beverage sample prepared by Application Example 4 has better stability.

[0059] The difference between Comparative Example 1 and Application Example 4 is that sodium carboxymethyl cellulose was not added during the preparation of the modified citrus fiber. Based on the test results in Table 3, it can be seen that if sodium carboxymethyl cellulose is not added during the preparation of the modified citrus fiber, it will lead to problems such as uneven dispersion and poor suspension in the product. This may be because citrus fiber is an insoluble fiber; therefore, the addition of sodium carboxymethyl cellulose can improve the processing and performance of the citrus fiber, making it easier to dissolve and disperse in the finished product and enabling the product to form a stable suspension.

[0060] The difference between Comparative Example 2 and Comparative Example 4 is that sodium tripolyphosphate was not added during the preparation of the modified citrus fiber in this comparative example. Based on the experimental results in Table 3, it can be seen that the absence of sodium tripolyphosphate during the preparation of the modified citrus fiber results in poor dispersion and suspension in the beverage, leading to small particles and uneven dispersion in the corn and grain beverage sample. This may be because the addition of sodium tripolyphosphate softens the modified citrus fiber and improves its homogenization, resulting in better dispersion and suspension in the product and improved product stability.

[0061] The difference between Comparative Example 3 and Comparative Example 4 is that sodium carboxymethyl cellulose and sodium tripolyphosphate were not added when preparing the modified citrus fiber in this comparative example. Combined with Table 3 and the test results of Comparative Examples 1-3, it can be seen that when sodium tripolyphosphate and sodium carboxymethyl cellulose are used in combination, the modified citrus fiber can achieve good dispersion and suspension effects during product use, and can maintain the product's long-term stability.

[0062] The difference between Comparative Example 4 and Application Example 4 is that this comparative example used evaporation drying instead of spray drying when preparing the modified citrus fiber. As shown in Table 3, when the pretreated citrus fiber is dried by spray drying, sodium carboxymethyl cellulose can be uniformly adhered to the surface of the citrus fiber to form a film, further improving the solubility of the modified citrus fiber in the product, thus resulting in better dispersion and suspension effects.

[0063] The difference between Comparative Example 5 and Comparative Example 4 is that no modified citrus fiber was added to the beverage in this comparative example during the testing experiment. Based on the experimental results in Table 3, it can be seen that if modified citrus fiber is not added to the corn cereal beverage, it will lead to stratification and sedimentation.

[0064] The difference between Comparative Example 6 and Comparative Example 4 is that Comparative Example 6 uses an equal amount of microcrystalline fiber to replace the modified citrus fiber prepared in Example 1. Combined with the experimental results in Table 3, it can be seen that the modified citrus fiber prepared in this application has similar functions to the microcrystalline fibers in the prior art, and has the advantages of low cost, simple preparation method, and higher cost-effectiveness. Currently, the price of imported microcrystalline cellulose is 80-90 yuan / kg, while the estimated cost of the modified citrus fiber prepared in this application is less than 50 yuan / kg, and its performance is no worse than that of microcrystalline cellulose when used in the same amount.

[0065] Examples 6-8 Example 6 The difference between this embodiment and embodiment 4 is that the total weight of sodium carboxymethyl cellulose and sodium tripolyphosphate in this embodiment is 5.55 parts, wherein the weight ratio of sodium carboxymethyl cellulose and sodium tripolyphosphate is 3.7:1.88.

[0066] Example 7 The difference between this embodiment and embodiment 4 is that the total weight of sodium carboxymethyl cellulose and sodium tripolyphosphate in this embodiment is 5.55 parts, wherein the weight ratio of sodium carboxymethyl cellulose and sodium tripolyphosphate is 3.7:1.89.

[0067] Example 8 The difference between this embodiment and embodiment 4 is that the total weight of sodium carboxymethyl cellulose and sodium tripolyphosphate in this embodiment is 5.55 parts, wherein the weight ratio of sodium carboxymethyl cellulose and sodium tripolyphosphate is 3.7:1.90.

[0068] Application Examples 6-8 The difference between Application Examples 6-8 and Application Example 4 is that the modified citrus fibers used in Application Examples 6-8 are different; the modified citrus fibers used are those obtained from Examples 6-8, respectively. See Table 4 for the differences.

[0069] Table 4 - Differences between Application Examples 6-8 and Application Example 4 (see Table 4 for details). The experimental results of Application Examples 6-8 are shown in Table 5.

[0070] Table 5 - Experimental test results of application examples 6-8 (see table) Application Example 4 uniform very good 5.95 Application Example 6 uniform very good 5.43 Application Example 7 uniform very good 5.10 Application Example 8 uniform very good 5.21 Results Analysis: Based on the experimental test results in Table 5, it can be seen that when the weight ratio of sodium carboxymethyl cellulose to sodium tripolyphosphate is 3.7:1.89, the modified citrus fiber can play a better stabilizing role in the corn cereal beverage sample, thereby keeping the product stable for a long time and avoiding stratification and sedimentation.

[0071] Examples 9-12 The difference between Examples 9-12 and Example 7 is that, in the preparation of modified citrus fiber, the first mixture in step S1 also includes guar gum.

[0072] The preparation methods for Examples 9-12 are as follows: S1. Citrus fiber is crushed, sieved through a 200-mesh sieve, and mixed with sodium carboxymethyl cellulose, sodium tripolyphosphate and guar gum. Water is then added to dissolve the mixture to obtain the first mixture. S2. The first mixture is homogenized at 60°C and 30 MPa to obtain pretreated citrus fiber. S3. The pretreated citrus fibers are spray-dried to obtain modified citrus fibers.

[0073] Example 9 The difference between this embodiment and embodiment 7 is that, in this embodiment, when preparing modified citrus fiber, the first mixture in step S1 also includes 2 parts of guar gum.

[0074] Example 10 The difference between this embodiment and embodiment 7 is that, in this embodiment, when preparing modified citrus fiber, the first mixture in step S1 also includes 2.5 parts of guar gum.

[0075] Example 11 The difference between this embodiment and embodiment 7 is that, in this embodiment, when preparing modified citrus fiber, the first mixture in step S1 also includes 2.7 parts of guar gum.

[0076] Example 12 The difference between this embodiment and embodiment 7 is that, in this embodiment, when preparing modified citrus fiber, the first mixture in step S1 also includes 3 parts of guar gum.

[0077] Application Examples 9-12 The difference between Application Examples 9 to 12 and Application Example 7 is that the modified citrus fibers used in Application Examples 9 to 12 are different; the modified citrus fibers used are the modified citrus fibers obtained in Examples 9 to 12, respectively. See Table 6 for the differences.

[0078] The differences between Application Examples 9-12 and Application Example 7 in Table 6 are shown in the table. The experimental results of Application Examples 9-12 are shown in Table 7.

[0079] Table 7 - Experimental test results of application examples 9-12 (see table) Application Example 7 uniform very good 5.10 Application Example 9 uniform very good 4.35 Application Example 10 uniform very good 4.03 Application Example 11 uniform very good 3.26 Application Example 12 uniform very good 3.50 Results Analysis: As shown in Table 7, adding a small amount of guar gum during the preparation of modified citrus fiber can improve the stability of the modified citrus fiber in the corn cereal beverage sample, thus maintaining the product's long-term stability and preventing stratification and sedimentation. Combined with the test results in Table 7, it can be seen that the corn cereal beverage sample exhibits good stability when the guar gum content is 2.7 parts.

[0080] Example 13 The difference between this embodiment and embodiment 11 is that, in this embodiment, the homogenization parameters in step S2 are as follows: 63℃, 33MPa.

[0081] Example 14 The difference between this embodiment and embodiment 11 is that, in this embodiment, the homogenization parameters in step S2 are as follows: 65℃, 35MPa.

[0082] Application Examples 13-14 The difference between Application Examples 13 and 14 and Application Example 11 is that the modified citrus fibers used in Application Examples 13 and 14 are different; the modified citrus fibers used are the modified citrus fibers obtained in Examples 13 and 14, respectively. See Table 8 for the differences.

[0083] Table 8 - Differences between Application Examples 13-14 and Application Example 11 (see Table 8 for details). The experimental results of Application Examples 13-14 are shown in Table 9.

[0084] Table 9 - Experimental test results of Examples 13-14 (see table) Results Analysis: As can be seen from the experimental test results in Table 9, when the homogenization parameters in step S2 are 63℃ and 33MPa, the prepared modified citrus fiber can play a better stabilizing role in the corn grain beverage sample, thereby keeping the product stable for a long time and avoiding stratification and sedimentation.

[0085] Examples 15-16 Example 15 The difference between this experiment and Example 13 is that in this example, the amount of modified citrus fiber used in the product is 0.13%.

[0086] Example 16 The difference between this experiment and Example 13 is that in this example, the content of modified citrus fiber in the beverage is 0.15%.

[0087] Application Examples 15-16 The difference between Application Examples 15-16 and Application Example 13 is that the modified citrus fibers used in Application Examples 15-16 are different; the modified citrus fibers used are those obtained from Examples 15-16. See Table 10 for the differences.

[0088] Table 10 - Differences between Application Examples 15-16 and Application Example 13 (see Table 10 for details). The experimental test results of Examples 15 and 16 are shown in Table 11.

[0089] Table 11 - Experimental test results of Examples 15-16 (see table) Application Example 13 uniform very good 1.77 Application Example 15 uniform very good 0.80 Application Example 16 uniform very good 1.15 Results Analysis: The difference between Application Examples 15-16 and Application Example 13 lies in the amount of modified citrus fiber added to the product. According to the experimental test results in Table 11, when the amount of modified citrus fiber added to the product is 0.13%, the modified citrus fiber can play a better stabilizing role in the corn cereal beverage sample, thereby keeping the product stable for a long time and avoiding stratification and sedimentation.

[0090] Application Example 17 The difference between this application example and application example 15 is that the sample in this application example is a cocoa milk beverage sample, and the preparation method is the same as that of the corn cereal beverage sample.

[0091] This application example provides a cocoa milk beverage sample, which includes a cocoa milk beverage and modified citrus fiber prepared in Example 15, wherein the amount of modified citrus fiber added to the cocoa milk beverage is 0.13%.

[0092] The preparation method is as follows: Mix cocoa powder, milk, and water, heat to boiling point to prepare cocoa emulsion, filter to remove coarser cocoa powder, add sugar, mix and stir, and cool to obtain a cocoa milk beverage. The cocoa milk beverage contains 1.5% cocoa powder, 50% milk, 43.5% water, and 5% sugar.

[0093] The preparation method of the cocoa milk beverage sample is as follows: the modified citrus fiber is mixed and stirred with the cocoa milk beverage, and left to stand for 30 minutes to obtain the cocoa milk beverage sample.

[0094] The stratification rate test method is as follows (stability test): 20 mL of cocoa milk beverage sample is measured in graduated centrifuge tube, centrifuged in a centrifuge at 3000 r / min for 15 min, and left to stand for 15 days. The height of the supernatant and the total height are read. The stratification rate is calculated as follows: stratification rate = (height of supernatant / total height of corn cereal beverage sample) * 100%.

[0095] Application Comparative Example 7 The difference between this comparative example and application example 17 is that the modified fiber in this comparative example is the modified citrus fiber obtained from comparative example 5.

[0096] Application Comparative Example 8 The difference between this comparative example and application example 17 is that the modified fiber in this comparative example is the modified citrus fiber obtained from comparative example 6.

[0097] The experimental results of Application Example 17 and Comparative Examples 7-8 are shown in Table 12.

[0098] Table 12 shows the experimental results of Application Example 17 and Comparative Examples 7-8. The experimental results of Application Example 17 and Comparative Examples 7-8 are shown in Table 13.

[0099] Table 13 shows the experimental results of Application Example 17 and Comparative Examples 7-8. See the effect diagrams of the cocoa milk beverage samples prepared in Application Example 17 and Comparative Application Examples 5-6. Figure 2 ; Figure 2 The images shown are of cocoa milk beverage samples prepared in Comparative Application Example 5, Comparative Application Example 6, and Application Example 1, from left to right.

[0100] from Figure 2 It is evident that after adding the modified citrus fiber prepared in this application to the cocoa milk beverage, the resulting cocoa milk beverage sample exhibited good dispersibility and showed no stratification, aggregation, or sedimentation. In contrast, the cocoa milk beverage sample without the added modified citrus fiber showed severe stratification and sedimentation. Therefore, it can be concluded that the citrus fiber prepared in this application can achieve good dispersion and suspension effects in beverages.

[0101] A comparison of the dispersion and suspension effects of a cocoa milk beverage sample with the modified citrus fiber prepared in this application and a cocoa milk beverage sample with microcrystalline cellulose added in the prior art revealed that the beverage with the modified citrus fiber prepared in this application achieves the same dispersion and suspension effects as the beverage with microcrystalline cellulose. Furthermore, the preparation process of the modified citrus fiber provided in this application has the advantage of being simpler than the preparation process of microcrystalline cellulose. Moreover, the modified citrus fiber prepared in this application offers better cost-effectiveness.

[0102] Currently, the price of imported microcrystalline cellulose is 80-90 yuan / kg, while the product of this application is expected to cost less than 50 yuan / kg, and its effect is no worse than that of microcrystalline cellulose when used in the same amount.

[0103] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. The application of modified citrus fiber in the preparation of corn cereal beverages, characterized in that, The modified citrus fiber comprises the following raw materials in parts by weight: 5-8 parts citrus fiber, 2-4 parts sodium carboxymethyl cellulose, 1-2 parts sodium tripolyphosphate, and 3-5 parts water; The weight ratio of sodium carboxymethyl cellulose to sodium tripolyphosphate is 3.7:(1.85~1.9). The method for preparing the modified citrus fiber includes the following steps: S1. The citrus fiber is crushed, sieved, and mixed with sodium carboxymethyl cellulose and sodium tripolyphosphate. Water is then added to dissolve the mixture to obtain the first mixture. S2. Homogenize the first mixture to obtain pretreated citrus fiber; S3. Spray-dry the pretreated citrus fibers to obtain modified citrus fibers; The homogenization parameters in step S2 are as follows: 60~65℃, 30~35Mpa.

2. The application according to claim 1, characterized in that, The modified citrus fiber comprises the following raw materials in parts by weight: 6-8 parts citrus fiber, 3-4 parts sodium carboxymethyl cellulose, 1.5-2 parts sodium tripolyphosphate, and 4-5 parts water.

3. The application according to claim 1, characterized in that, The weight ratio of sodium carboxymethyl cellulose to sodium tripolyphosphate is 3.7:1.

89.

4. The application according to claim 1, characterized in that, The modified citrus fiber also includes 2-3 parts of guar gum.

5. The application according to claim 1, characterized in that, The pulverization in step S1 is ultrafine pulverization; the sieving in step S1 is sieving through a 200-mesh sieve.

6. The application according to claim 1, characterized in that, The modified citrus fiber is added to the beverage at a rate of 0.1-0.15%.

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