High-content milk mineral salt fruity beverage and preparation method thereof

Abstract

The invention discloses a high-content milk mineral salt fruity beverage and a preparation method thereof, and belongs to the technical field of functional foods. The high-content milk mineral salt fruity beverage comprises a capsule ball wrapped with milk mineral salt and a liquid beverage, wherein the capsule ball wrapped with the milk mineral salt is prepared by adding a capsule ball inner core into a colloidal solution. According to the invention, different colloids such as sodium alginate, xanthan gum and carrageenan are compounded, milk mineral salt is used as an inner core, and the inner core is wrapped to prepare the balloon. After contacting with liquid, the balloon absorbs water and swells into flow slurry, so that the problems that milk mineral salt is insoluble in water and a liquid preparation is not easy to prepare are effectively solved. Besides, the blueberry powder and the glucose are added into the inner core, so that the taste of the capsule ball is improved, and aggregation of milk mineral salt can be reduced. The addition amount of milk mineral salt in the beverage can be adjusted according to requirements, so that the beverage is convenient for children and old people to take.

Description

Technical Field

[0001] The invention belongs to the technical field of functional foods, and in particular relates to a high-content milk mineral salt fruit-flavored beverage and a preparation method thereof. Background Art

[0002] Calcium is the most abundant mineral element in the human body. Due to the growth and development of children and adolescents, and the loss of calcium in the elderly, they need adequate calcium supply. Sufficient calcium intake is essential for maintaining normal bone density, reducing fractures, and achieving high bone mass in adolescents and the elderly. Calcium intake and absorption are the main issues affecting calcium absorption.

[0003] External calcium supplements include inorganic calcium, organic calcium and active calcium. Milk mineral salts are separated from milk. The reasonable calcium-phosphorus ratio makes them better absorbed than calcium carbonate and other calcium carbonates, and they are less irritating to the gastrointestinal tract, so they are also suitable for young children. Because they are insoluble and difficult to disperse due to agglomeration and flocculation in aqueous solutions, the calcium supplements containing milk mineral salts on the market are mostly tablets and powders, which makes them more difficult to consume for children and the elderly. The content of milk mineral salts in the rare liquid preparations is low, the taste is poor and they are easy to precipitate.

[0004] CN111743063A discloses a milk mineral salt beverage, which has a milk mineral salt content of 0.05-0.5%. By rationally compounding milk mineral salt, sucrose and sucralose, a liquid beverage with sweet and sour taste and soft taste is obtained, but the milk mineral salt content is not high.

[0005] CN11355824A discloses a high-content milk mineral salt tablet. Milk mineral salt, dextrin, isomalt, colostrum alkaline protein powder, and collagen powder are uniformly mixed, and a binder is added for granulation and tableting to obtain a high-content milk mineral salt tablet. The tablet is relatively difficult for children and the elderly to take. Summary of the invention

[0006] In view of the problems existing in the prior art, the object of the present invention is to provide a high-content milk mineral salt fruit-flavored beverage and a preparation method thereof.

[0007] In order to achieve the above object, the present invention adopts the following technical solution:

[0008] A high-content milk mineral salt fruit-flavored beverage, the beverage comprising capsules encapsulating milk mineral salts and a liquid beverage; the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:3-1:25;

[0009] The capsule ball wrapped with milk mineral salt is prepared by adding the capsule ball core into the colloidal solution;

[0010] The inner core of the balloon comprises the following components in parts by weight:

[0011] 5-20 parts of milk mineral salt, 0.3-2 parts of hydroxypropyl distarch phosphate, 20-30 parts of soluble starch, 0.5-2 parts of calcium lactate, 5-10 parts of flavoring agent;

[0012] The colloidal solution is prepared by dissolving a colloidal material in water;

[0013] The colloidal material is at least one of sodium alginate, xanthan gum and carrageenan;

[0014] The liquid beverage comprises the following components in parts by weight:

[0015] 85-95 parts of purified water, 0.5-1 parts of collagen peptide, 1-3 parts of shark cartilage powder, 0.01-0.05 parts of sodium hyaluronate, 1-5 parts of blueberry juice, 2-5 parts of erythritol, 0.002-0.008 parts of sucralose, 0.1-0.5 parts of citric acid, and 0.1-0.2 parts of flavor.

[0016] Based on the above solution, the flavoring agent is at least one of blueberry powder and glucose.

[0017] Based on the above solution, the flavoring agents are blueberry powder and glucose.

[0018] Based on the above scheme, the mass ratio of the blueberry powder to glucose is 1:3.

[0019] On the basis of the above scheme, the colloid materials are sodium alginate, xanthan gum and carrageenan.

[0020] Based on the above scheme, the mass ratio of sodium alginate, xanthan gum and carrageenan is 7:2:1.

[0021] On the basis of the above scheme, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0022] (1) milk mineral salt, hydroxypropyl distarch phosphate, soluble starch, calcium lactate, and flavoring agent are mixed, and water accounting for 50% to 55% of the mixed powder is added to mix, and the mixed material is formed into spherical particles with a particle size of 4 to 5 mm;

[0023] (2) adding the colloidal material into purified water, stirring at 70-80° C. to completely dissolve it, and cooling to obtain a colloidal solution;

[0024] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0025] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0026] Based on the above scheme, the liquid beverage is prepared by the following method:

[0027] After completely dissolving sodium hyaluronate in water, add collagen peptide, shark cartilage powder, blueberry juice, erythritol, sucralose, citric acid and flavor in sequence, mix well to obtain a liquid beverage.

[0028] The preparation method of the above-mentioned high-content milk mineral salt fruit-flavored beverage comprises the following steps:

[0029] The sterilized capsules encapsulating the milk mineral salts are added into the liquid beverage in a mass ratio of 1:3-1:25, and sterilized to obtain the beverage.

[0030] On the basis of the above scheme, the sterilization is ultra-high temperature instantaneous sterilization, the temperature is 110°C, and the time is 30s.

[0031] Advantages of the technical solution of the present invention:

[0032] (1) The present invention uses colloidal materials to uniformly wrap the milk mineral salt in the balloon, and the milk mineral salt absorbs water and swells into a slurry state after contacting the liquid, thereby effectively solving the problem that the milk mineral salt is insoluble in water and is difficult to prepare a liquid preparation.

[0033] (2) The present invention provides a capsule ball wrapped with milk mineral salts. Different types of colloids such as sodium alginate, xanthan gum, and carrageenan are compounded to improve the stability of the capsule ball outer membrane. When the three are combined in a certain ratio, the prepared capsule ball has moderate hardness and is intact without cracks. It breaks when squeezed lightly and has a good taste.

[0034] (3) The secondary sterilization and ultra-high temperature sterilization process used in the final product improve the toughness of the outer membrane of the balloon. While ensuring that the balloon is stable and not prone to rupture, the outer membrane is easier to chew, has a stronger bursting feeling, and has a better taste.

[0035] (4) Adding blueberry powder and glucose as flavoring agents into the inner core of the capsules encapsulating the milk mineral salts not only improves the taste of the capsules but also reduces the aggregation of the milk mineral salts.

[0036] (5) The shark cartilage powder and sodium hyaluronate added to the liquid beverage of the present invention can protect joints, reduce cartilage damage, prevent osteoporosis, and play a good synergistic role with milk mineral salts to enhance the calcium supplement effect of the product.

[0037] (6) The addition of the capsules to the high-content milk mineral salt fruit-flavored beverage brings a rich taste and unique flavor. The amount of milk mineral salt added can also be adjusted according to demand, and a high-content milk mineral salt liquid beverage can be prepared, which is convenient for children and the elderly to take. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1Figure 3 shows the capsules encapsulating milk mineral salts prepared by the method of Example 3;

[0039] Figure 2 FIG. 3 is a diagram of a fruit-flavored beverage with a high content of milk mineral salts prepared by mixing the milk mineral salt-encapsulated capsules prepared by the method of Example 3 with a liquid beverage. DETAILED DESCRIPTION

[0040] The terms used in the present invention, unless otherwise specified, generally have the meanings commonly understood by those of ordinary skill in the art. The present invention will be further described in detail below in conjunction with specific examples and with reference to data. The following examples are intended to illustrate the present invention and are not intended to limit the scope of the present invention in any way.

[0041] The experimental methods in the following examples, unless otherwise specified, are all conventional methods, and are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The experimental materials, reagents, drugs, etc. used in the following examples, unless otherwise specified, can all be purchased through general channels.

[0042] In the following embodiments, the milk mineral salt: manufacturer FONTERRA, batch number 23166742; blueberry juice: 7 times concentrated juice, manufacturer Weinan Haoliyuan Fruit Co., Ltd., batch number YBB-AC028-FAC; blueberry powder: Xi'an Longze Bioengineering Co., Ltd., batch number H220803-7; shark cartilage powder: manufacturer Jiaxing Newdikang Bioengineering Co., Ltd., batch number NDK2205316; collagen peptide: manufacturer Qingdao Fusheng Food Co., Ltd., batch number 20211102; flavor: manufacturer Shenzhen Chenxin Flavors and Fragrances Co., Ltd., batch number 2022-5-25.

[0043] Example 1

[0044] A high-content milk mineral salt fruit-flavored beverage, comprising a liquid beverage and a capsule ball wrapped with milk mineral salt, wherein the mass ratio of the capsule ball wrapped with milk mineral salt to the liquid beverage is 1:25, wherein the milk mineral salt content is 1%

[0045] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0046] (1) 10 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, 1 part of calcium lactate, 2 parts of blueberry powder, and 6 parts of glucose are put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials are mixed for 5 minutes, and then water accounting for about 50% to 55% of the mixed powder is added while stirring and mixed for 5 minutes, and the mixed materials are added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm;

[0047] (2) adding 0.8 parts of sodium alginate and 0.2 parts of xanthan gum to 99 parts of purified water, stirring at 70-80° C. to completely dissolve them, and cooling to obtain a colloidal solution;

[0048] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0049] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0050] The liquid beverage is prepared by the following method:

[0051] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts of water, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of essence in sequence, mix well to obtain a liquid beverage.

[0052] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0053] The sterilized capsules encapsulating milk mineral salts are added into a liquid beverage at a mass ratio of 1:25, and then ultra-high temperature instantaneous sterilization is performed at 110° C. for 30 seconds.

[0054] Example 2

[0055] A high-content milk mineral salt fruit-flavored beverage comprises a liquid beverage and capsules encapsulating milk mineral salts, wherein the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:25, and the content of milk mineral salts is 1%.

[0056] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0057] (1) 10 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, 1 part of calcium lactate, 2 parts of blueberry powder, and 6 parts of glucose are put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials are mixed for 5 minutes, and then water accounting for about 50% to 55% of the mixed powder is added while stirring and mixed for 5 minutes, and the mixed materials are added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm;

[0058] (2) adding 0.7 parts of sodium alginate, 0.2 parts of xanthan gum, and 0.1 parts of carrageenan to 99 parts of purified water, stirring at 70-80° C. to completely dissolve, and cooling to obtain a colloidal solution;

[0059] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0060] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0061] The liquid beverage is prepared by the following method:

[0062] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts of water, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of essence in sequence, mix well to obtain a liquid beverage.

[0063] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0064] The sterilized capsules encapsulating milk mineral salts are added into a liquid beverage at a mass ratio of 1:25, and then ultra-high temperature instantaneous sterilization is performed at 110° C. for 30 seconds.

[0065] Example 3

[0066] A high-content milk mineral salt fruit-flavored beverage comprises a liquid beverage and capsules encapsulating milk mineral salts, wherein the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:25, and the content of milk mineral salts is 2%.

[0067] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0068] (1) 20 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, 1 part of calcium lactate, 2 parts of blueberry powder, and 6 parts of glucose are put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials are mixed for 5 minutes, and then water accounting for about 50% to 55% of the mixed powder is added while stirring and mixed for 5 minutes, and the mixed materials are added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm;

[0069] (2) adding 0.7 parts of sodium alginate, 0.2 parts of xanthan gum, and 0.1 parts of carrageenan to 99 parts of purified water, stirring at 70-80° C. to completely dissolve, and cooling to obtain a colloidal solution;

[0070] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0071] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0072] The liquid beverage is prepared by the following method:

[0073] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts of water, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of essence in sequence, mix well to obtain a liquid beverage.

[0074] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0075] The sterilized capsules encapsulating milk mineral salts are added into a liquid beverage at a mass ratio of 1:25, and then ultra-high temperature instantaneous sterilization is performed at 110° C. for 30 seconds.

[0076] Example 4

[0077] A high-content milk mineral salt fruit-flavored beverage comprises a liquid beverage and capsules encapsulating milk mineral salts, wherein the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:25, and the content of milk mineral salts is 1%.

[0078] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0079] (1) 10 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, 1 part of calcium lactate, 2 parts of blueberry powder, and 6 parts of glucose are put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials are mixed for 5 minutes, and then water accounting for about 50% to 55% of the mixed powder is added while stirring and mixed for 5 minutes, and the mixed materials are added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm;

[0080] (2) adding 0.7 parts of sodium alginate, 0.2 parts of xanthan gum, and 0.1 parts of carrageenan to 99 parts of purified water, stirring at 70-80° C. to completely dissolve, and cooling to obtain a colloidal solution;

[0081] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0082] (4) The cleaned capsules in step (3) are temporarily stored in pure water to obtain capsules encapsulating milk mineral salts.

[0083] The liquid beverage is prepared by the following method:

[0084] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts of water, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of essence in sequence, mix well to obtain a liquid beverage.

[0085] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0086] Add the capsules wrapped with milk mineral salt into the liquid beverage at a mass ratio of 1:25, and perform ultra-high temperature instantaneous sterilization at 110° C. for 30 seconds.

[0087] Comparative Example 1

[0088] A high-content milk mineral salt fruit-flavored beverage comprises a liquid beverage and capsules encapsulating milk mineral salts, wherein the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:25, and the content of milk mineral salts is 2%.

[0089] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0090] (1) 20 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, 1 part of calcium lactate, 2 parts of blueberry powder, and 6 parts of glucose are put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials are mixed for 5 minutes, and then water accounting for about 50% to 55% of the mixed powder is added while stirring and mixed for 5 minutes, and the mixed materials are added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm;

[0091] (2) adding 1 part of sodium alginate to 99 parts of purified water, stirring at 70-80° C. to completely dissolve the mixture, and cooling the mixture to obtain a colloidal solution;

[0092] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0093] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0094] The liquid beverage is prepared by the following method:

[0095] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of essence in sequence, mix well to obtain a liquid beverage.

[0096] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0097] The sterilized capsules encapsulating milk mineral salts are added into a liquid beverage at a mass ratio of 1:25, and then ultra-high temperature instantaneous sterilization is performed at 110° C. for 30 seconds.

[0098] Comparative Example 2

[0099] A high-content milk mineral salt fruit-flavored beverage comprises a liquid beverage and capsules encapsulating milk mineral salts, wherein the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:25, and the content of milk mineral salts is 2%.

[0100] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0101] (1) 20 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, 1 part of calcium lactate, 2 parts of blueberry powder, and 6 parts of glucose are put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials are mixed for 5 minutes, and then water accounting for about 50% to 55% of the mixed powder is added while stirring and mixed for 5 minutes, and the mixed materials are added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm;

[0102] (2) adding 0.5 parts of sodium alginate, 0.3 parts of xanthan gum, and 0.2 parts of carrageenan to 99 parts of purified water, stirring at 70-80° C. to completely dissolve, and cooling to obtain a colloidal solution;

[0103] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0104] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0105] The liquid beverage is prepared by the following method:

[0106] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts of water, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of essence in sequence, mix well to obtain a liquid beverage.

[0107] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0108] The sterilized capsules encapsulating milk mineral salts are added into a liquid beverage at a mass ratio of 1:25, and then ultra-high temperature instantaneous sterilization is performed at 110° C. for 30 seconds.

[0109] Comparative Example 3

[0110] A high-content milk mineral salt fruit-flavored beverage comprises a liquid beverage and capsules encapsulating milk mineral salts, wherein the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:25, and the content of milk mineral salts is 2%.

[0111] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0112] (1) 20 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, and 1 part of calcium lactate were put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials were mixed for 5 minutes, and then 55 parts of water were added while stirring and mixed for 5 minutes. The mixed materials were added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm;

[0113] (2) adding 0.7 parts of sodium alginate, 0.2 parts of xanthan gum, and 0.1 parts of carrageenan to 99 parts of purified water, stirring at 70-80° C. to completely dissolve, and cooling to obtain a colloidal solution;

[0114] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0115] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0116] The liquid beverage is prepared by the following method:

[0117] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts of water, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of essence in sequence, mix well to obtain a liquid beverage.

[0118] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0119] The sterilized capsules encapsulating milk mineral salts are added into a liquid beverage at a mass ratio of 1:25, and then ultra-high temperature instantaneous sterilization is performed at 110° C. for 30 seconds.

[0120] Comparative Example 4

[0121] A high-content milk mineral salt fruit-flavored beverage comprises a liquid beverage and capsules encapsulating milk mineral salts, wherein the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:25, and the content of milk mineral salts is 2%.

[0122] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0123] (1) 20 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, 1 part of calcium lactate, and 1 part of blueberry powder are put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials are mixed for 5 minutes. Then, water accounting for about 50% to 55% of the mixed powder is added while stirring and mixed for 5 minutes. The mixed materials are added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm.

[0124] (2) adding 0.7 parts of sodium alginate, 0.2 parts of xanthan gum, and 0.1 parts of carrageenan to 99 parts of purified water, stirring at 70-80° C. to completely dissolve, and cooling to obtain a colloidal solution;

[0125] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0126] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0127] The liquid beverage is prepared by the following method:

[0128] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts of water, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of essence in sequence, mix well to obtain a liquid beverage.

[0129] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0130] The sterilized capsules encapsulating milk mineral salts are added into a liquid beverage at a mass ratio of 1:25, and then ultra-high temperature instantaneous sterilization is performed at 110° C. for 30 seconds.

[0131] Comparative Example 5

[0132] A high-content milk mineral salt fruit-flavored beverage comprises a liquid beverage and capsules encapsulating milk mineral salts, wherein the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:25, and the content of milk mineral salts is 2%.

[0133] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0134] (1) 20 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, 1 part of calcium lactate, 1 part of blueberry powder, and 4 parts of glucose are put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials are mixed for 5 minutes, and then water accounting for about 50% to 55% of the mixed powder is added while stirring and mixed for 5 minutes, and the mixed materials are added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm;

[0135] (2) adding 0.7 parts of sodium alginate, 0.2 parts of xanthan gum, and 0.1 parts of carrageenan to 99 parts of purified water, stirring at 70-80° C. to completely dissolve, and cooling to obtain a colloidal solution;

[0136] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0137] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0138] The liquid beverage is prepared by the following method:

[0139] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts of water, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of essence in sequence, mix well to obtain a liquid beverage.

[0140] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0141] The sterilized capsules encapsulating milk mineral salts are added into a liquid beverage at a mass ratio of 1:25, and then ultra-high temperature instantaneous sterilization is performed at 110° C. for 30 seconds.

[0142] Comparative Example 6

[0143] A high-content milk mineral salt fruit-flavored beverage comprises a liquid beverage and capsules encapsulating milk mineral salts, wherein the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:25, and the content of milk mineral salts is 2%.

[0144] Wherein, the capsules encapsulating the milk mineral salt are prepared by the following method:

[0145] (1) 20 parts of milk mineral salt, 1 part of hydroxypropyl distarch phosphate, 25 parts of soluble starch, 1 part of calcium lactate, 2 parts of blueberry powder, and 6 parts of glucose are put into a mixer, stirred at 18 r / min, and cut at 38 r / min, and the materials are mixed for 5 minutes, and then water accounting for about 50% to 55% of the mixed powder is added while stirring and mixed for 5 minutes, and the mixed materials are added into a pill making machine to obtain spherical particles with a particle size of about 4-5 mm;

[0146] (2) adding 0.7 parts of sodium alginate, 0.2 parts of xanthan gum, and 0.1 parts of carrageenan to 99 parts of purified water, stirring at 70-80° C. to completely dissolve, and cooling to obtain a colloidal solution;

[0147] (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming;

[0148] (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

[0149] The liquid beverage is prepared by the following method:

[0150] After completely dissolving 0.03 parts of sodium hyaluronate in 90.845 parts of water, add 0.7 parts of collagen peptide, 2 parts of shark cartilage powder, 3 parts of blueberry juice, 3 parts of erythritol, 0.005 parts of sucralose, 0.3 parts of citric acid and 0.12 parts of flavor in sequence, mix well to obtain a liquid beverage.

[0151] The preparation method of the high-content milk mineral salt fruit-flavored beverage is as follows:

[0152] The sterilized capsules encapsulating the milk mineral salts are added into the liquid beverage at a mass ratio of 1:25, and then pasteurized to obtain the product.

[0153] Sensory evaluation of milk mineral salt fruit-flavored drinks prepared by different methods

[0154] Sensory evaluation of the milk mineral salt fruit flavored beverages prepared by different methods in Examples 1-4 and Comparative Examples 1-6 was performed as follows:

[0155] Twenty volunteers were selected and each of them took 30 mL of sample into a tasting cup. The samples were tasted after observing their appearance and they were rinsed at least three times before changing samples, with an interval of 15 minutes to complete the sensory evaluation.

[0156] The results are shown in Table 1.

[0157] Table 1 Sensory evaluation of milk mineral salt fruit flavored drinks prepared by different methods

[0158]

[0159]

[0160] As can be seen from Table 1, from the sensory comparison between Examples 1-3 and Comparative Examples 1-2, sodium alginate can improve the stability of the capsules by compounding with other types of thickeners. The capsules prepared with sodium alginate alone have high toughness. When compounded with other thickeners, the softness of the capsules can be increased and the toughness can be reduced. Under a certain ratio, the capsules prepared by the ternary compound of sodium alginate, xanthan gum and carrageenan have moderate hardness and are intact without cracks. They break when squeezed lightly and have a good taste.

[0161] From the sensory comparison between Examples 1-4 and Comparative Examples 3-5, it can be seen that adding blueberry powder and glucose (mainly blueberry powder) to the inner core of the capsule can reduce the aggregation of milk mineral salts, improve the taste, and adjust the taste of the capsule part, making it easy to adjust according to consumer preferences.

[0162] From the sensory comparison of Examples 1-4 and Comparative Example 6, it can be seen that the secondary sterilization and ultra-high temperature sterilization of the final product can improve the taste of the capsule shell, reduce the slippery and tough taste in the mouth, and reduce the chewing feeling during consumption. When the final product is pasteurized, the improvement in the taste of the capsule shell is significantly lower than the effect of high temperature sterilization.

[0163] Effect of the mass ratio of milk mineral salt-encapsulated capsules to liquid beverage on the stability of milk mineral salt fruit-flavored beverage

[0164] On the basis of Example 3, the stability of the final beverage was investigated at different mass ratios of the capsules encapsulating the milk mineral salt and the liquid beverage. The prepared milk mineral salt fruit-flavored beverage was stored at 40° C. and 70% humidity for 3 months, and its appearance was observed. The results are shown in Table 2.

[0165] Table 2 Effect of the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage on the stability of the milk mineral salt fruit-flavored beverage

[0166] Mass ratio of capsules encapsulating milk mineral salts to liquid beverage Appearance 1:3 The capsule is intact without rupture and the drink has no sediment 1:5 The capsule is intact without rupture and the drink has no sediment 1:10 The capsule is intact without rupture and the drink has no sediment 1:20 The capsule is intact without rupture and the drink has no sediment 1:25 The capsule is intact without rupture and the drink has no sediment

[0167] This shows that the proper combination of sodium alginate and thickener can improve the stability of the capsule and reduce rupture. The final milk mineral salt content can be adjusted according to the different ratios of the capsule and liquid. Even at a higher ratio (1:3 ratio of capsule to liquid), the beverage form remains stable.

[0168] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any technician familiar with the profession may use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A high-content milk mineral salt fruit-flavored beverage, characterized in that: The beverage comprises capsules encapsulating milk mineral salts and a liquid beverage; the mass ratio of the capsules encapsulating milk mineral salts to the liquid beverage is 1:3-1:25; The capsule ball wrapped with milk mineral salt is prepared by adding the capsule ball core into the colloidal solution; The inner core of the balloon comprises the following components in parts by weight: 5-20 parts of milk mineral salt, 0.3-2 parts of hydroxypropyl distarch phosphate, 20-30 parts of soluble starch, 0.5-2 parts of calcium lactate, 5-10 parts of flavoring agent; The colloidal solution is prepared by dissolving a colloidal material in water; The colloidal material is at least one of sodium alginate, xanthan gum and carrageenan; The liquid beverage comprises the following components in parts by weight: 85-95 parts of purified water, 0.5-1 parts of collagen peptide, 1-3 parts of shark cartilage powder, 0.01-0.05 parts of sodium hyaluronate, 1-5 parts of blueberry juice, 2-5 parts of erythritol, 0.002-0.008 parts of sucralose, 0.1-0.5 parts of citric acid, and 0.1-0.2 parts of flavor.

2. The high-content milk mineral salt fruit-flavored beverage according to claim 1, characterized in that: The flavoring agent is at least one of blueberry powder and glucose.

3. The high-content milk mineral salt fruit-flavored beverage according to claim 2, characterized in that: The flavoring agents are blueberry powder and glucose.

4. The high-content milk mineral salt fruit-flavored beverage according to claim 3, characterized in that: The mass ratio of the blueberry powder to glucose is 1:

3.

5. The high-content milk mineral salt fruit-flavored beverage according to claim 1, characterized in that: The colloid materials are sodium alginate, xanthan gum and carrageenan.

6. The high-content milk mineral salt fruit-flavored beverage according to claim 5, characterized in that: The mass ratio of the sodium alginate, xanthan gum and carrageenan is 7:2:

1.

7. The high-content milk mineral salt fruit-flavored beverage according to any one of claims 1 to 6, characterized in that: The capsules encapsulating the milk mineral salt are prepared by the following method: (1) milk mineral salt, hydroxypropyl distarch phosphate, soluble starch, calcium lactate, and flavoring agent are mixed, and water accounting for 50% to 55% of the mixed powder is added to mix, and the mixed material is formed into spherical particles with a particle size of 4 to 5 mm; (2) adding the colloidal material into purified water, stirring at 70-80° C. to completely dissolve it, and cooling to obtain a colloidal solution; (3) adding the spherical particles obtained in step (1) to the colloidal solution of step (2) under slow stirring, soaking for 10 minutes, and rinsing off the excess colloidal solution after forming; (4) The cleaned capsules in step (3) are placed in pure water and sterilized at 95° C. for 30 min to obtain capsules encapsulating milk mineral salts.

8. The high-content milk mineral salt fruit-flavored beverage according to claim 7, characterized in that: The liquid beverage is prepared by the following method: After completely dissolving sodium hyaluronate in water, add collagen peptide, shark cartilage powder, blueberry juice, erythritol, sucralose, citric acid and flavor in sequence, mix well to obtain a liquid beverage.

9. The method for preparing the high-content milk mineral salt fruit-flavored beverage according to claim 8, characterized in that: Here are the steps: The sterilized capsules encapsulating the milk mineral salts are added into the liquid beverage in a mass ratio of 1:3-1:25, and sterilized to obtain the beverage.

10. The method for preparing the high-content milk mineral salt fruit-flavored beverage according to claim 9, characterized in that: The sterilization is ultra-high temperature instantaneous sterilization, the temperature is 110°C, and the time is 30s.

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