A method for preparing a citrus fiber stabilizer-containing beverage

Abstract

The application discloses the technical field of food, and discloses a preparation method of a citrus fiber stabilizer beverage, wherein the method comprises the following steps: evaluating citrus fiber raw materials before preparing the citrus fiber stabilizer beverage, adding the citrus fiber meeting the conditions of 60 μm≤D[4,3]≤130 μm, CV 均质 ≥95% and CV 热剪切 ≤10% as a stabilizer into the beverage to prepare the citrus fiber stabilizer beverage, wherein the citrus fiber stabilizer beverage prepared by the method has a stable and uniform stabilizing system throughout the shelf life, and flocculation, precipitation, water separation and layering do not occur, the method can evaluate and identify the quality of raw materials in the pretreatment process, improve the production efficiency, and improve the quality of the beverage product.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a method for preparing a beverage containing citrus fiber stabilizer. Background Technology

[0002] Beverages hold a crucial position in the food industry, encompassing a wide variety of products, including fruit juices, dairy drinks, tea beverages, and carbonated drinks. Common issues affecting beverage stability include the precipitation, flocculation, water separation, or gelation of insoluble substances such as fruit pulp fibers in fruit juices and milk proteins, cocoa powder, and matcha powder in dairy drinks. To address these stability problems, hydrophilic colloid stabilizers are often added to the products. Examples of hydrophilic colloids disclosed in existing technologies such as CN112841464A, CN111066886A, and CN106360653A include microcrystalline cellulose, carboxymethyl cellulose, carrageenan, gellan gum, xanthan gum, guar gum, and agar. These hydrophilic colloids mitigate or inhibit floating and precipitation by increasing the viscosity of the aqueous phase, forming a network structure through their own interactions or with other components in the system, and exhibiting emulsifying properties, thereby maintaining the stability and quality of beverage products throughout their shelf life.

[0003] In recent years, with consumers' increasing demand for healthy beverages and their growing attention to labeling, beverages with clean labels, fewer additives, and natural health benefits have become increasingly popular. To meet market demand, it is imperative to find a natural and healthy food ingredient to replace existing stabilizers and other food additives, ensuring the quality stability of beverages throughout their shelf life. Citrus fiber is a pure, high-quality natural dietary fiber extracted from the peels and pulp of citrus fruits. After activation, it has up to 50 times the water-holding capacity, which can improve the water retention of products, reduce fat floating in beverages, reduce sedimentation and whey separation rate, etc. Therefore, it can replace thickeners in the development of "clean label" foods. With the increasing attention paid to citrus fiber and the continuous development and expansion of the processing industry, the application range of citrus fiber is also becoming wider and wider, resulting in a richer and more diverse range of citrus fiber types and models on the market.

[0004] This application reveals that different types of citrus fiber exhibit significant differences in water retention, fat control, and gel stability due to variations in raw material sources, processing techniques, and pectin content. Even different batches of the same type of citrus fiber show marked differences. This results in citrus fiber failing to effectively form a stable system in beverages, leading to problems such as stratification, oil floating, sedimentation, and flocculation in beverages containing citrus fiber stabilizers during their shelf life. Furthermore, current quality evaluation of beverages containing citrus fiber stabilizers relies on observing the beverage's stability during its shelf life or testing numerous indicators on the finished product. This makes it difficult to quickly and accurately determine whether citrus fiber can maintain stability during the beverage's shelf life, posing a potential safety hazard to the stability of beverage quality during shelf life. Summary of the Invention

[0005] To overcome the problem that existing beverages containing citrus fiber stabilizers cannot guarantee stable stability throughout their shelf life, this invention provides a method for preparing beverages containing citrus fiber stabilizers. This method involves evaluating the citrus fiber raw material before preparing the beverage, ensuring that the raw material meets the following criteria: 60μm≤D[4,3]≤130μm, CV... 均质 ≥95% and CV 热破坏 Citrus fiber with a content of ≤10% is added as a stabilizer to beverages to produce beverages containing citrus fiber stabilizers. The beverages produced by this method have a stable and homogeneous system throughout the entire shelf life, without problems such as flocculation, sedimentation, and water separation. This method can evaluate and identify the quality of raw materials during the pretreatment process, improve production efficiency, and improve the quality of beverage products.

[0006] The specific technical solution of this invention is as follows:

[0007] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps: evaluating the citrus fiber, and obtaining a fiber that satisfies 60μm≤D[4,3]≤130μm and CV 均质 ≥95% and CV 热破坏 ≤10% citrus fiber is used as a citrus fiber stabilizer. The citrus fiber stabilizer is added to the beverage to make a beverage containing citrus fiber stabilizer. D[4,3] is the particle size of the citrus fiber sample, and CV... 均质 The coefficient of variation of homogeneous viscosity, CV 热破坏 This is the coefficient of variation of thermally destructive viscosity.

[0008] This invention provides a method for preparing a beverage with added citrus fiber stabilizer. Existing methods for testing the stability of citrus fiber-containing beverages involve processing the citrus fiber into a beverage and then evaluating its stability within the beverage. However, due to differences in the source, processing technology, and pectin content of citrus fiber, its properties in water retention, fat control, and gel stability vary significantly, making it difficult to achieve stable properties. Therefore, using ordinary citrus fiber as a stabilizer in beverages cannot accurately guarantee the stability of the beverage during its shelf life, resulting in poor beverage quality. This application finds that citrus fiber, when meeting the requirements of 60μm≤D[4,3]≤130μm and CV... 均质 ≥95% and CV 热破坏 When the content is ≤10%, adding the citrus fiber that meets the above conditions as a stabilizer to the beverage can maintain a stable system throughout the entire shelf life of the beverage, thereby improving the quality of the beverage product. In addition, evaluating the citrus fiber raw material before preparing the beverage can improve production efficiency and ensure the stability of subsequent production.

[0009] The reason why this invention chooses the dry powder particle size D[4,3] and viscosity variation coefficient as indicators is that citrus fiber manufacturers mostly control the raw material output indicators by using an 80-mesh sieve rate. However, the sieve rate is a relatively coarse indicator. Even if the sieve rate meets the standard, the particle size and overall particle uniformity can still vary. Particle uniformity not only directly affects the suspension, water retention and water holding capacity of the citrus fiber system, but also affects the processing tolerance of the citrus fiber. This is because the dry powder particle size of citrus fiber affects its surface area, resulting in different contact areas and contact points between citrus fiber particles of the same concentration and water, which in turn makes the dispersed phase stronger. Differences in particle size and viscosity affect the water-holding and oil-holding properties of citrus fiber dispersions, ultimately leading to varying effects on product system stability. Generally, smaller citrus fiber particle size results in a larger specific surface area, more potential water-binding sites, and better water-holding performance. However, smaller particle size also means a larger specific surface area, making it more susceptible to heat treatment damage during processing, which affects the processing tolerance of citrus fibers. Therefore, from an application perspective, smaller particle size is not always better for citrus fibers. Extensive testing has shown that when the particle size of dry citrus fiber powder is 60μm≤D[4,3]≤130μm and CV... 均质 ≥95%, CV 热破坏At ≤10%, it exhibits good water retention, effectively stabilizing the product system and resisting conventional heat treatment during processing. Viscosity, a physical quantity measuring the viscosity of a fluid, can assess the water retention of citrus fibers and water in the system after hydrogen bonding, thereby inferring the ability of citrus fibers to enhance product shelf-life stability. This invention, starting from the theory of citrus fiber efficacy, cleverly combines it with the quantitative indicator viscosity. By using the viscosity variation coefficient before and after homogenization, it accurately measures the water retention capacity and water-holding stability of citrus fibers after activation. By using the viscosity variation coefficient before and after thermal degradation, it measures the tolerance of citrus fibers to mechanical forces, sterilization, and other processing techniques in beverage products, thereby determining the processing stability of citrus fibers.

[0010] Preferably, the evaluation conditions for D[4,3] are: air, pressure 2.5 bar, vibration rate 75%.

[0011] Preferably, the evaluation steps for CV homogenization and CV thermal degradation include: shearing and dispersing the sample to be tested in water to prepare a mixture A, and testing the viscosity of mixture A, denoted as ηA; homogenizing mixture A to prepare a mixture B, and testing the viscosity of mixture B, denoted as ηB; subjecting mixture B to thermal degradation treatment to prepare a mixture C, and testing the viscosity of mixture C, denoted as ηC; and calculating the viscosity variation coefficient CV. 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, the viscosity test conditions are: 18# rotor / 63# rotor, 25℃, 20r / min.

[0012] Preferably, the shearing dispersion conditions include: shearing speed of 2500-3000 rpm and shearing time of 20-30 min.

[0013] Preferably, the homogenization includes primary homogenization and secondary homogenization.

[0014] Preferably, the pressure of the primary homogenizer is 200–300 bar.

[0015] Preferably, the pressure of the secondary homogenizer is 40-60 bar.

[0016] Preferably, the heat destruction treatment is one or both of heat destruction and high-temperature sterilization.

[0017] Preferably, the conditions for thermal damage include: a temperature of 85–95°C, a shearing speed of 2500–4000 rpm, and a time of 20–30 min.

[0018] Preferably, the conditions for high-temperature sterilization include: temperature 105–121°C and time 5–30 min.

[0019] In the beverage production process, various raw and auxiliary materials need to be mixed and blended, and then processed through pipeline pumping, heating, sterilization, filling, and cooling. Heating accelerates molecular movement, and shearing can damage the integrity of citrus fiber particles. Some processes can seriously affect the stability of the product. By using thermal destruction and / or high-temperature sterilization, the impact of the production process on the product can be simulated, the processing tolerance of citrus fiber can be predicted, and its ability to improve the stability of beverages can be evaluated.

[0020] Compared with the prior art, this application has the following technical effects:

[0021] This method evaluates citrus fiber raw materials before preparing beverages containing citrus fiber stabilizers. The evaluated raw materials meet the following criteria: 60 μm ≤ D[4,3] ≤ 130 μm, CV... 均质 ≥95% and CV 热破坏 Citrus fiber with a content of ≤10% is added as a stabilizer to beverages to produce beverages containing citrus fiber stabilizers. The beverages produced by this method have a stable and homogeneous system throughout the entire shelf life, without problems such as flocculation, sedimentation, and water separation. This method can evaluate and identify the quality of raw materials during the pretreatment process, improve production efficiency, and improve the quality of beverage products. Detailed Implementation

[0022] The present invention will be further described below with reference to embodiments.

[0023] Example 1:

[0024] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0025] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0026] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. BThe viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 =ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, which will satisfy 60μm≤D[4,3]≤130μm, CV 均质 ≥95% and CV 热破坏 Citrus fiber with a content of ≤10% was used as a citrus fiber stabilizer.

[0027] Step 3: Add the above-mentioned citrus fiber stabilizer to the lactic acid bacteria beverage to finally produce a lactic acid bacteria beverage containing citrus fiber stabilizer.

[0028] Example 2:

[0029] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0030] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0031] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV).均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, which will satisfy 60μm≤D[4,3]≤130μm, CV 均质 ≥95% and CV 热破环 Citrus fiber with a content of ≤10% was used as a citrus fiber stabilizer.

[0032] Step 3: Add the above-mentioned citrus fiber stabilizer to the orange juice beverage to make an orange juice beverage containing citrus fiber stabilizer.

[0033] Example 3:

[0034] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0035] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer 3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0036] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was tested using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, which will satisfy 60μm≤D[4,3]≤130μm, CV 均质 ≥95% and CV 热破坏 Citrus fiber with a content of ≤10% was used as a citrus fiber stabilizer.

[0037] Step 3: Add the above-mentioned citrus fiber stabilizer to the cocoa milk beverage to make a cocoa milk beverage containing citrus fiber stabilizer.

[0038] Comparative Example 1:

[0039] Compared with Example 1, the particle size D[4,3] of the citrus fibers in Comparative Example 1 was 151 μm after testing;

[0040] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0041] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer 3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3], where D[4,3] is 151μm;

[0042] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was tested using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using the above-mentioned citrus fiber as a citrus fiber stabilizer;

[0043] Step 3: Add the above-mentioned citrus fiber stabilizer to the lactic acid bacteria beverage to make a lactic acid bacteria beverage containing citrus fiber stabilizer.

[0044] Comparative Example 2:

[0045] Compared with Example 1, the particle size D[4,3] of the citrus fibers in Comparative Example 2 was 36 μm after testing;

[0046] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0047] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0048] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using the above-mentioned citrus fiber as a citrus fiber stabilizer;

[0049] Step 3: Add the above-mentioned citrus fiber stabilizer to the lactic acid bacteria beverage to make a lactic acid bacteria beverage containing citrus fiber stabilizer.

[0050] Comparative Example 3:

[0051] Compared to Example 1, the homogeneous coefficient of variation in Comparative Example 3, after testing and calculation, showed a higher CV. 均质 It is 93.25%;

[0052] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0053] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer 3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3], where D[4,3] is 82μm;

[0054] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using the above-mentioned citrus fiber as a citrus fiber stabilizer;

[0055] Step 3: Add the above-mentioned citrus fiber stabilizer to the lactic acid bacteria beverage to make a lactic acid bacteria beverage containing citrus fiber stabilizer.

[0056] Comparative Example 4:

[0057] Compared to Example 1, the coefficient of variation of thermal damage CV in Comparative Example 4 was [missing information]. 热破坏 It was 11.3%;

[0058] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0059] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer 3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3], where D[4,3] is 82μm;

[0060] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. AThe viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using the above-mentioned citrus fiber as a citrus fiber stabilizer;

[0061] Step 3: Add the above-mentioned citrus fiber stabilizer to the lactic acid bacteria beverage to make a lactic acid bacteria beverage containing citrus fiber stabilizer.

[0062] Comparative Example 5:

[0063] Compared with Example 2, the particle size D[4,3] of the citrus fiber in Comparative Example 5 was 170 μm after testing;

[0064] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0065] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer 3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0066] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. BThe viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using citrus fiber as a citrus fiber stabilizer;

[0067] Step 3: Add the above-mentioned citrus fiber stabilizer to the orange juice beverage to make an orange juice beverage containing citrus fiber stabilizer.

[0068] Comparative Example 6:

[0069] Compared with Example 2, the particle size D[4,3] of the citrus fiber in Comparative Example 6 was 40 μm after testing;

[0070] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0071] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0072] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV).均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using citrus fiber as a citrus fiber stabilizer;

[0073] Step 3: Add the above-mentioned citrus fiber stabilizer to the orange juice beverage to make an orange juice beverage containing citrus fiber stabilizer.

[0074] Comparative Example 7:

[0075] Compared to Example 2, the homogeneous coefficient of variation (CV) of Comparative Example 7, after testing and calculation, was [value missing]. 均质 It is 90.38%;

[0076] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0077] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0078] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using citrus fiber as a citrus fiber stabilizer;

[0079] Step 3: Add the above-mentioned citrus fiber stabilizer to the orange juice beverage to make an orange juice beverage containing citrus fiber stabilizer.

[0080] Comparative Example 8:

[0081] Compared to Example 2, the coefficient of variation of thermal damage in Comparative Example 8, after testing and calculation, was CV. 热破坏 It was 10.28%;

[0082] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0083] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0084] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 =ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using citrus fiber as a citrus fiber stabilizer;

[0085] Step 3: Add the above-mentioned citrus fiber stabilizer to the orange juice beverage to make an orange juice beverage containing citrus fiber stabilizer.

[0086] Comparative Example 9:

[0087] Compared with Example 3, the particle size D[4,3] of the citrus fiber in Comparative Example 9 was 180 μm after testing;

[0088] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0089] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0090] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was tested using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using citrus fiber as a citrus fiber stabilizer;

[0091] Step 3: Add the above-mentioned citrus fiber stabilizer to the cocoa milk beverage to make a cocoa milk beverage containing citrus fiber stabilizer.

[0092] Comparative Example 10:

[0093] Compared with Example 3, the particle size D[4,3] of the citrus fiber in Comparative Example 10 was 28 μm after testing;

[0094] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0095] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0096] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using citrus fiber as a citrus fiber stabilizer;

[0097] Step 3: Add the above-mentioned citrus fiber stabilizer to the cocoa milk beverage to make a cocoa milk beverage containing citrus fiber stabilizer.

[0098] Comparative Example 11:

[0099] Compared to Example 3, the homogeneous coefficient of variation (CV) of Comparative Example 11, after testing and calculation, was [value missing]. 均质 It is 90.32%;

[0100] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0101] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0102] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. AThe viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. B The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using citrus fiber as a citrus fiber stabilizer;

[0103] Step 3: Add the above-mentioned citrus fiber stabilizer to the cocoa milk beverage to make a cocoa milk beverage containing citrus fiber stabilizer.

[0104] Comparative Example 12:

[0105] Compared to Example 3, the coefficient of variation of thermal damage in Comparative Example 12, after testing and calculation, was CV. 热破坏 It was 15.3%;

[0106] A method for preparing a beverage containing citrus fiber stabilizer includes the following steps:

[0107] Step 1: Weigh 2g of citrus fiber powder sample, use Malvern Mastersizer3000 laser particle size analyzer to detect the particle size distribution of the dry powder, and record the particle size detection value D[4,3];

[0108] Step 2: Add 5g of citrus fiber to 500g of 25℃ pure water and disperse using a high-speed shear mill at 2500rpm for 20min to obtain mixture A. Use an LVDV-2T viscometer to test the viscosity of mixture A and record the viscosity η. A The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20 r / min; mixture A was homogenized to obtain mixture B. The homogenization conditions were: first-stage homogenization pressure 200 bar, second-stage homogenization pressure 40 bar. The viscosity of mixture B was measured using an LVDV-2T viscometer, and the viscosity η was recorded. BThe viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; the mixture was subjected to thermal degradation treatment to obtain mixture C. The thermal degradation treatment conditions were: temperature 90℃, shearing at 3000rpm for 30min. The viscosity of mixture C was measured using an LVDV-2T viscometer, and the viscosity η was recorded. C The viscosity test conditions were: 18# rotor / 63# rotor, 25℃, 20r / min; calculate the viscosity coefficient of variation (CV). 均质 and CV 热破坏 CV 均质 = (ηB-ηA) / ηB×100%, CV 热破环 = (ηB-ηC) / ηB×100%, using citrus fiber as a citrus fiber stabilizer;

[0109] Step 3: Add the above-mentioned citrus fiber stabilizer to the cocoa milk beverage to make a cocoa milk beverage containing citrus fiber stabilizer.

[0110] Example of detection:

[0111] The shelf-life stability of the beverages containing citrus fiber stabilizers prepared in Examples 1 to 3 and Comparative Examples 1 to 12 was tested, and the test results are shown in Table 1.

[0112] Table 1 Test Results

[0113]

[0114]

[0115] As shown in Table 1, Examples 1 to 3 are lactic acid bacteria beverages, orange juice beverages, and cocoa milk beverages prepared using the beverage preparation method containing citrus fiber stabilizers provided in this application. The results show that citrus fiber meets the requirements of 60μm≤D[4,3]≤130μm and CV. 均质 ≥95% and CV 热破坏 When the content is ≤10%, it is added to beverages as a stabilizer to make beverages containing citrus fiber stabilizers. The beverages containing citrus fiber stabilizers have significant stability throughout the entire shelf life. The beverages containing citrus fiber stabilizers are uniform and stable throughout the entire shelf life, without problems such as flocculation, sedimentation, water separation and stratification.

[0116] Comparative Examples 1 to 12 investigated the effects of the above-mentioned beverages containing citrus fiber stabilizers on conditions that did not meet the requirements of 60μm≤D[4,3]≤130μm and CV. 均质 ≥95% and CV 热破坏 When the concentration of citrus fiber stabilizer is ≤10%, beverages containing citrus fiber stabilizers exhibit flocculation, precipitation, and even water separation during their shelf life. These results indicate that citrus fiber only becomes effective when it meets the following conditions: 60μm≤D[4,3]≤130μm, CV...均质 ≥95% and CV 热破坏 When the content is ≤10%, it can be added to beverages as a stabilizer to ensure that beverages containing citrus fiber stabilizers maintain a uniform and stable state during their shelf life, giving the beverages an excellent stable system and improving the quality of the beverage products.

[0117] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any simple modifications, alterations, and equivalent transformations made to the above embodiments based on the technical essence of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A method for preparing a beverage containing citrus fiber stabilizer, characterized in that, Includes the following steps: Citrus fiber was evaluated, and the results showed that it met the following requirements: 60 μm ≤ D[4,3] ≤ 130 μm, CV 均质 ≥95% and CV 热破坏 ≤10% citrus fiber is used as a citrus fiber stabilizer. The citrus fiber stabilizer is added to the beverage to make a beverage containing citrus fiber stabilizer. D[4,3] is the particle size of the citrus fiber sample, and CV is... 均质 The coefficient of variation of homogeneous viscosity, CV 热破坏 The coefficient of variation of thermally destructive viscosity, CV 均质 and CV 热破坏 The evaluation steps include: shearing and dispersing the sample to be tested in water to prepare mixture A, and testing the viscosity of mixture A, which is denoted as η. A Mixture A is homogenized to prepare mixture B. The viscosity of mixture B is then tested and denoted as η. B Mixture B is subjected to thermal degradation treatment to produce mixture C. The viscosity of mixture C is then tested and denoted as η. C ; Calculate the viscosity coefficient of variation (CV) 均质 and CV 热破坏 CV 均质 =(ηB-ηA) / ηB×100%, CV 热破环 =(η B -η C ) / η B ×100%.

2. The preparation method according to claim 1, characterized in that, The evaluation conditions for D[4,3] are: air, pressure 2.5 bar, vibration rate 75%.

3. The preparation method according to claim 1, characterized in that, The viscosity was tested under the following conditions: 18# rotor / 63# rotor, 25 ℃, 20 r / min.

4. The preparation method according to claim 1, characterized in that, The conditions for shear dispersion include: shearing speed of 2500~3000 rpm and shearing time of 20~30 min.

5. The preparation method according to claim 1, characterized in that, The homogenization includes primary homogenization and secondary homogenization.

6. The preparation method according to claim 5, characterized in that, The pressure of the first-stage homogenizer is 200~300 bar.

7. The preparation method according to claim 5, characterized in that, The pressure of the secondary homogenizer is 40~60 bar.

8. The preparation method according to claim 1, characterized in that, The thermal destruction treatment is one or both of thermal shearing and high-temperature sterilization.

9. The preparation method according to claim 8, characterized in that, The conditions for hot shearing include: temperature 85~95℃, shearing speed 2500~4000 rpm, and time 20~30 min.

10. The preparation method according to claim 8, characterized in that, The conditions for high-temperature sterilization include: temperature 105~121 ℃, time 5~30 min.

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