Anti-caking instant plum syrup solid beverage and preparation method thereof

Abstract

The invention relates to the technical field of solid beverages, and particularly discloses an anti-caking instant plum syrup solid beverage and a preparation method thereof.The anti-caking instant plum syrup solid beverage is prepared from, by weight, 800-900 parts of refined sugar, 41-50 parts of an embedding acid agent, 4-15 parts of a stabilizer, 2-20 parts of fruit juice powder, 8-12 parts of an anti-caking agent, 2-5 parts of edible essence and 2-4 parts of caramel pigment. Natural plant extracts are adopted to ensure product safety, chemical preservatives are not added, human health is guaranteed, an embedding technology and an anti-caking agent are compounded for use, powder is effectively prevented from caking due to moisture absorption in the storage process, the loose and soluble state of the product is kept, and it is ensured that the product can be rapidly dissolved and has no caking residues after being brewed every time. Meanwhile, by optimizing the raw material ratio and controlling the granularity, a quick-dissolving formula is developed, and the quick-dissolving beverage can be quickly dissolved in cold water or hot water to meet the requirement of instant drinking.

Description

Technical Field

[0001] The invention belongs to the technical field of solid beverages, and particularly relates to an anti-caking instant sour plum soup solid beverage and a preparation method thereof. Background Art

[0002] As a traditional Chinese summer drink for promoting body fluid and relieving heat, sour plum soup is not only sweet and sour, refreshing, and refreshing, but also has the effects of helping digestion, harmonizing the stomach, strengthening the spleen and stimulating appetite. As sour plum soup becomes more and more popular, sour plum soups are emerging in the market.

[0003] Traditional sour plum soup is made by boiling raw materials in a large pot. If it is not consumed in time, it will easily go bad. In order to adapt to the fast-paced life of modern times, most sour plum soups are bottled or canned, which is convenient for promotion and transportation. However, in order to ensure the long-term storage of liquid beverages, most of them need to add preservatives to the liquid beverages to extend the shelf life of the product, but there are potential risks to human health.

[0004] Compared with liquid beverages, existing solid beverages do not contain preservatives and have a long shelf life. However, their granular products can ensure the fluidity of the product but are not easy to dissolve, and their powdered products are easy to dissolve but easy to clump.

[0005] Therefore, for powdered solid beverages with a long shelf life, we provide a solution for sour plum soup that does not require preservatives, is anti-caking and instant. Summary of the invention

[0006] The object of the present invention is to provide an anti-caking instant sour plum soup solid beverage and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] The invention discloses an anti-caking instant sour plum soup solid beverage, comprising the following raw materials in parts by weight: 800-900 parts of refined sugar, 41-50 parts of embedded acid agent, 4-15 parts of stabilizer, 2-20 parts of fruit juice powder, 8-12 parts of anti-caking agent, 2-5 parts of edible flavor and 2-4 parts of caramel pigment.

[0009] Preferably, the refined sugar includes one or more of white sugar, sucrose, and glucose, the embedded acid agent is one or more of embedded citric acid and embedded malic acid, the stabilizer includes one or more of sodium citrate and sodium carboxymethyl cellulose, the juice powder includes one or more of hawthorn juice powder and ebony juice powder, the anti-caking agent is silicon dioxide, and the edible flavor includes one or more of ebony flavor and hawthorn flavor.

[0010] Preferably, the raw materials include the following parts by weight: 800 parts of refined sugar, 41 parts of embedded acid agent, 4 parts of stabilizer, 2 parts of fruit juice powder, 8 parts of anticaking agent, 2 parts of edible flavor, and 2 parts of caramel pigment.

[0011] Preferably, the raw materials include the following parts by weight: 900 parts of refined sugar, 50 parts of embedded acid agent, 15 parts of stabilizer, 20 parts of fruit juice powder, 12 parts of anticaking agent, 5 parts of edible flavor, and 4 parts of caramel pigment.

[0012] Preferably, the raw materials include the following parts by weight: 850 parts of refined sugar, 42 parts of embedded acid agent, 10 parts of stabilizer, 15 parts of fruit juice powder, 10 parts of anticaking agent, 3 parts of edible flavor, and 3 parts of caramel pigment.

[0013] A method for preparing an anti-caking instant sour plum soup solid beverage comprises the following steps:

[0014] S1. Premixing: Weigh the edible flavor and caramel color according to the formula ratio, place them in a clean container, and mix them evenly using a low-speed stirrer;

[0015] S2. Screening of white sugar: Screen the refined sugar through an 80-mesh sieve to remove particles larger than 80 mesh;

[0016] S3. Accurate batching:

[0017] Accurately weigh the embedded acid, stabilizer, juice powder, and anti-caking agent solid raw materials according to the formula;

[0018] S4, evenly mixed:

[0019] Add the sifted white sugar, premixed flavor and pigment mixture and all other solid ingredients into a mixer and stir to mix.

[0020] S5. Packaging:

[0021] The mixed solid raw materials should be packaged and the packaged finished products should be stored in a cool, dry and well-ventilated warehouse to ensure that the product packaging is intact, avoid direct sunlight, and check the warehouse environment regularly.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention prepares solid particle beverages, abandons traditional preservatives, adopts natural plant extracts to ensure product safety, does not add chemical preservatives, and uses embedding technology and anti-caking agents in combination, effectively preventing the powder from agglomerating due to moisture absorption during storage, keeping the product loose and soluble, ensuring that each brewing can be quickly dissolved without agglomeration residues. At the same time, by optimizing the raw material ratio and particle size control, a fast-dissolving formula is developed, which can be quickly dissolved in cold water or hot water to meet the needs of instant drinking. The formula of the present invention not only retains the original sweet and sour taste and sweet aftertaste of sour plum soup, but also enhances its spleen-strengthening, appetite-stimulating, and thirst-quenching effects through scientific proportioning, bringing consumers a richer nutritional experience. DETAILED DESCRIPTION

[0024] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0025] Embodiment 1:

[0026] An anti-caking instant sour plum soup solid beverage comprises the following raw materials in parts by weight: 800 parts of white granulated sugar, 41 parts of embedded citric acid, 4 parts of sodium citrate, 2 parts of hawthorn juice powder and dark plum juice powder, 8 parts of silicon dioxide, 2 parts of dark plum essence and hawthorn essence, and 2 parts of caramel pigment.

[0027] Preparation method:

[0028] Weigh the edible flavor and caramel color according to the formula ratio, place them in a clean container, and mix them evenly using a low-speed stirrer; sieve the refined sugar through an 80-mesh sieve to remove particles larger than 80 mesh;

[0029] Accurately weigh the embedded acid, stabilizer, fruit juice powder, and anti-caking agent solid raw materials according to the formula; add the sieved white sugar, pre-mixed flavor and pigment mixture, and all other solid raw materials into the mixer for mixing. Package the mixed solid raw materials, and store the packaged finished products in a cool, dry, and well-ventilated warehouse to ensure that the product packaging is intact, avoid direct sunlight, and regularly check the warehouse environment.

[0030] Embodiment 2:

[0031] An anti-caking instant sour plum soup solid beverage is composed of 900 parts of glucose, 50 parts of embedded citric acid, 15 parts of sodium citrate and sodium carboxymethyl cellulose, 20 parts of hawthorn juice powder and dark plum juice powder, 12 parts of silicon dioxide, 5 parts of dark plum essence and hawthorn essence, and 4 parts of caramel pigment.

[0032] Preparation method: Same as Example 1.

[0033] Embodiment three:

[0034] An anti-caking instant sour plum soup solid beverage is composed of 850 parts of white granulated sugar, 42 parts of embedded citric acid, 10 parts of sodium carboxymethyl cellulose, 15 parts of hawthorn juice powder and dark plum juice powder, 10 parts of silicon dioxide, 3 parts of dark plum essence and hawthorn essence, and 3 parts of caramel pigment.

[0035] Preparation method: Same as Example 1.

[0036] Comparative Example 1:

[0037] Experimental protocol:

[0038]

[0039] Experimental results (all tested under laboratory room temperature):

[0040]

[0041]

[0042] Based on the experimental results and product cost, Example 1 was selected as the optimal formula.

[0043] In summary, this product mainly uses encapsulated acid as citric acid, and adopts encapsulation technology, which greatly solves the agglomeration problem of sour plum soup and enhances the stability of the product; it dissolves instantly in cold water, and brewing is simple and convenient. At the same time, no preservatives are added to ensure a long shelf life.

[0044] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0045] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. An anti-caking instant sour plum soup solid beverage, characterized in that: The invention comprises the following raw materials in parts by weight: 800-900 parts of refined sugar, 41-50 parts of encapsulated acid agent, 4-15 parts of stabilizer, 2-20 parts of fruit juice powder, 8-12 parts of anticaking agent, 2-5 parts of edible flavor and 2-4 parts of caramel pigment.

2. The anti-caking instant sour plum soup solid beverage according to claim 1, characterized in that: The refined sugar includes one or more of white sugar, sucrose, and glucose; the embedded acid agent is one or more of embedded citric acid and embedded malic acid; the stabilizer includes one or more of sodium citrate and sodium carboxymethyl cellulose; the fruit juice powder includes one or more of hawthorn fruit juice powder and ebony juice powder; the anti-caking agent is silicon dioxide; and the edible flavor includes one or more of ebony flavor and hawthorn flavor.

3. The anti-caking instant sour plum soup solid beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 800 parts of refined sugar, 41 parts of encapsulated acid agent, 4 parts of stabilizer, 2 parts of fruit juice powder, 8 parts of anticaking agent, 2 parts of edible flavor and 2 parts of caramel pigment.

4. The anti-caking instant sour plum soup solid beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 900 parts of refined sugar, 50 parts of encapsulated acid agent, 15 parts of stabilizer, 20 parts of fruit juice powder, 12 parts of anticaking agent, 5 parts of edible flavor and 4 parts of caramel pigment.

5. The anti-caking instant sour plum soup solid beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 850 parts of refined sugar, 42 parts of embedded acid agent, 10 parts of stabilizer, 15 parts of fruit juice powder, 10 parts of anticaking agent, 3 parts of edible flavor and 3 parts of caramel pigment.

6. A method for preparing an anti-caking instant sour plum soup solid beverage, characterized in that: The following steps are involved: S1. Premixing: Weigh the edible flavor and caramel color according to the formula ratio, place them in a clean container, and mix them evenly using a low-speed stirrer; S2. Screening of white sugar: Screen the refined sugar through an 80-mesh sieve to remove particles larger than 80 mesh; S3. Accurate batching: Accurately weigh the embedded acid, stabilizer, juice powder, and anti-caking agent solid raw materials according to the formula; S4, evenly mixed: Add the sifted white sugar, premixed flavor and pigment mixture and all other solid ingredients into a mixer and stir to mix. S5. Packaging: The mixed solid raw materials should be packaged and the packaged finished products should be stored in a cool, dry and well-ventilated warehouse to ensure that the product packaging is intact, avoid direct sunlight, and check the warehouse environment regularly.

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