Solid beverage anti-caking agent for bean flour and preparation method of solid beverage anti-caking agent

Abstract

The invention discloses a solid beverage anti-caking agent for bean flour, the anti-caking agent is composed of tricalcium phosphate, calcium carbonate and magnesium carbonate, the total mass of tricalcium phosphate, calcium carbonate and magnesium carbonate accounts for 2% of the total mass of the solid beverage; the mass ratio of tricalcium phosphate to calcium carbonate to magnesium carbonate in the anti-caking agent is (20%-70%): 10%: (20%-70%). According to the anti-caking agent disclosed by the invention, through scientific compounding of tricalcium phosphate, calcium carbonate and magnesium carbonate, an effective inhibition effect on adhesion and caking among solid beverage particles is realized. By taking density data as an example, in the bean flour, tricalcium phosphate, calcium carbonate and magnesium carbonate in a proper proportion are compounded to achieve the effect of different addition amounts of silicon dioxide, and in addition, compared with silicon dioxide, the compounding system reduces the safety risk of the product and improves the nutritional value of the product; and the compound system shows more stable and lasting anti-caking performance under various storage conditions, so that the shelf life of the solid beverage is effectively prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to an anti-caking agent for solid beverages used in soybean powder and a preparation method thereof. Background Art

[0002] In the food industry, anticaking agents play a vital role, especially when dealing with granular and powdered foods. They can effectively prevent food from agglomerating and keep it loose or free-flowing, thereby improving product quality and consumer experience. As a common anticaking agent, silicon dioxide is widely used in solid beverages, instant coffee and other products due to its low cost and good stability. However, with the in-depth study of its impact on food safety and health, the potential hazards of silicon dioxide have gradually emerged. The silicon dioxide dust is extremely fine, with a specific surface area of ​​100m 2 / g, can be suspended in the air. Research by Fan Jingguang et al. shows that people who inhale dust containing silica for a long time will suffer from silicosis (silicosis). Research by Yang Yixin et al. shows that long-term exposure to food additive nanosilica (≥200μg / ml, ≥48h) has a dose and time effect on the vitality of gastrointestinal cells GES-1 and Caco-2 cells. Silicon dioxide enters cells in large quantities, cell proliferation is inhibited, and cells are blocked in the S phase, which has certain biological hazards. Therefore, it is of practical significance to choose other safer and more reliable anti-caking agents to replace silicon dioxide.

[0003] Although tricalcium phosphate, calcium carbonate and magnesium carbonate have higher safety and nutritional value as food additives and can be used in powder products such as solid beverages, due to their large molar mass, according to the theoretical optimal addition amount calculation formula of the flow aid, their optimal usage amount is relatively large, and it is difficult to achieve the flow-aiding effect of silicon dioxide with a single replacement. In order to achieve an anti-caking effect similar to that of silicon dioxide, compounding is required. However, the compounding process involves the balance of multiple factors, such as the ratio of different anti-caking agents, the characteristics of powder products, etc., which increases the complexity of formula design and production. Therefore, it is of greater practical significance to select appropriate addition amounts and appropriate proportions of tricalcium phosphate, calcium carbonate and magnesium carbonate for compounding to replace silicon dioxide. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide an anti-caking agent for solid beverages. The anti-caking agent is compounded by tricalcium phosphate, calcium carbonate and magnesium carbonate in a specific proportion to replace the silicon dioxide component in the traditional anti-caking agent for solid beverages, thereby solving the agglomeration problem that solid beverages are prone to occur during storage and transportation, while ensuring that the taste and quality of the beverages are not affected.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0006] An anti-caking agent for solid beverages, comprising tricalcium phosphate, calcium carbonate and magnesium carbonate, wherein the total mass of the tricalcium phosphate, calcium carbonate and magnesium carbonate accounts for 2% of the total mass of the solid beverage;

[0007] Wherein, the mass ratio of tricalcium phosphate, calcium carbonate and magnesium carbonate in the anti-caking agent is: 20%-70%: 10%: 20%-70%.

[0008] Furthermore, the mass ratio of tricalcium phosphate, calcium carbonate and magnesium carbonate in the anti-caking agent is 70%:10%:20%.

[0009] Furthermore, the mass of tricalcium phosphate in the solid beverage is 1.4%, the mass of calcium carbonate is 0.2%, and the mass of magnesium carbonate is 0.4%.

[0010] Furthermore, the density of the anti-caking agent is 56.8 g / 100 ml.

[0011] Furthermore, the mass ratio of tricalcium phosphate, calcium carbonate and magnesium carbonate in the anti-caking agent is: 20%:10%:70%.

[0012] Furthermore, the mass of the tricalcium phosphate is 0.4%, the mass of the calcium carbonate is 0.2%, and the mass of the magnesium carbonate is 1.4%.

[0013] Furthermore, the density of the anti-caking agent is 55.9 g / 100 ml.

[0014] Furthermore, the solid beverage anti-caking agent is prepared by compounding.

[0015] A method for preparing the above-mentioned solid beverage anticaking agent comprises: weighing tricalcium phosphate, calcium carbonate and magnesium carbonate according to a certain mass ratio; mixing the weighed raw materials at 40° C. and 75% humidity for 6 days.

[0016] Furthermore, the certain mass ratio is 7:1:2 or 2:1:7.

[0017] Due to the adoption of the above technical solution, the present invention has the following beneficial effects:

[0018] 1. The anti-caking agent of the present invention achieves an excellent inhibitory effect on the adhesion and agglomeration between solid beverage particles through the scientific compounding of tricalcium phosphate, calcium carbonate and magnesium carbonate. Taking density data as an example, in soybean powder, the compounding of tricalcium phosphate, calcium carbonate and magnesium carbonate in appropriate proportions can achieve the effect of different silicon dioxide addition amounts. In addition, compared with silicon dioxide, this compounding system reduces product safety risks and improves product nutritional value. Moreover, the compounding system shows more stable and lasting anti-caking performance under various storage conditions, effectively extending the shelf life of solid beverages.

[0019] 2. The present invention provides two preferred mass ratio schemes (70% tricalcium phosphate: 10% calcium carbonate: 20% magnesium carbonate and 20% tricalcium phosphate: 10% calcium carbonate: 70% magnesium carbonate), which can be flexibly adjusted according to different solid beverage types and storage conditions. This flexibility enables the anti-caking agent of the present invention to adapt to more diverse market demands; in addition, under the two preferred mass ratio schemes, the specific contents of tricalcium phosphate, calcium carbonate, and magnesium carbonate are precisely controlled, ensuring the stability of the performance of the anti-caking agent. This precise control avoids the impact of excessive addition on the quality of solid beverages, while also ensuring the maximization of the anti-caking effect.

[0020] 3. The anticaking agent of the present invention has a reasonable density, which helps to ensure the uniform distribution and stable performance of the anticaking agent in the solid beverage. This density design improves the stability and reliability of the product and reduces the stratification or agglomeration that may occur during storage and transportation. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings of the embodiments will be briefly introduced below. Obviously, the drawings in the following description only relate to some embodiments of the present invention, but are not intended to limit the present invention.

[0022] Figure 1 This is a diagram showing the caking of a solid beverage after storage using the anti-caking agent formulation of Example 1.

[0023] Figure 2 This is a diagram showing the caking of a solid beverage after storage using the anti-caking agent formulation of Example 2.

[0024] Figure 3 This is a diagram showing the caking condition of a solid beverage after storage using the anti-caking agent formulation of Example 3.

[0025] Figure 4 This is a diagram showing the caking condition of a solid beverage after storage using the anti-caking agent formulation of Example 4.

[0026] Figure 5 This is a diagram showing the caking condition of a solid beverage after storage using the anti-caking agent formulation of Example 5.

[0027] Figure 6 This is a diagram showing the caking condition of a solid beverage after storage using the anti-caking agent formulation of Comparative Example 1.

[0028] Figure 7 This is a diagram showing the caking condition of a solid beverage after storage using the anti-caking agent formulation of Comparative Example 2.

[0029] Figure 8 This is a diagram showing the caking condition of a solid beverage after storage using the anti-caking agent formulation of Comparative Example 3.

[0030] Fig. 9 This is a diagram showing the caking condition of a solid beverage after storage using the anti-caking agent formulation of Comparative Example 4.

[0031] Fig.10 This is a diagram showing the caking condition of a solid beverage after storage using the anti-caking agent formulation of Comparative Example 5. DETAILED DESCRIPTION

[0032] Some embodiments of the present invention are described in detail below in conjunction with the accompanying drawings. In the absence of conflict, the features of the following embodiments can be combined with each other.

[0033] In the absence of conflict, the features in the embodiments described below may be combined with each other.

[0034] It should be noted that the endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein. In addition, in the present invention, unless otherwise specified, the raw materials and equipment used can be purchased from the market or are commonly used in the art.

[0035] See also Figure 1-Figure 10 The present invention discloses a solid beverage anti-caking agent for soybean powder and a preparation method of the anti-caking agent. The solid beverage anti-caking agent is composed of tricalcium phosphate, calcium carbonate and magnesium carbonate. In order to clarify the overall influence of the proportion of the anti-caking agent in the solid beverage on the solid beverage, the total mass of tricalcium phosphate, calcium carbonate and magnesium carbonate is set to account for 2% of the total mass percentage of the solid beverage. Furthermore, in the specific formula, the mass ratio of tricalcium phosphate, calcium carbonate and magnesium carbonate in the solid beverage anti-caking agent is 20% to 70%: 10%: 20% to 70%.

[0036] It should be noted that the selection of the set ratio of 2% of the total mass of tricalcium phosphate, calcium carbonate, and magnesium carbonate to the total mass percentage of solid beverages is based on the results of multiple experiments. The total amount of anti-caking agents added in this ratio can ensure that the anti-caking agents can effectively prevent solid beverages from agglomerating to the maximum extent, and will not have a negative impact on the taste and nutritional value of the beverages. The present application further defines the specific mass ratio of the three components of tricalcium phosphate, calcium carbonate, and magnesium carbonate. This ratio is based on the physical and chemical properties of tricalcium phosphate, calcium carbonate, and magnesium carbonate, and their inhibitory effects on the agglomeration of solid beverages. As a common anti-caking agent ingredient, tricalcium phosphate has good dispersibility and stability, and can effectively prevent mutual adhesion between particles; calcium carbonate can increase the hardness and brittleness of solid beverages and reduce their tendency to agglomerate; magnesium carbonate is hygroscopic and can absorb and disperse moisture in solid beverages, further reducing the possibility of agglomeration.

[0037] In addition, the anticaking agent in the present embodiment also has specific density. The selection of this density is based on the physical property of the anticaking agent composition and the production technology of solid beverage. By adjusting the density of the anticaking agent, it can be guaranteed that it is evenly distributed in the solid beverage, thereby further improving the anticaking efficiency.

[0038] In the preparation process, the present invention adopts a compounding method to prepare the anticaking agent. The specific steps include weighing raw materials, mixing raw materials, screening products, etc. Through accurate preparation technology and quality control, the performance and stability of the anticaking agent can be ensured. At the same time, the preparation method provided by the present invention is simple and easy to implement, and is suitable for large-scale industrial production.

[0039] The present invention also discloses a method for preparing a solid beverage anti-caking agent. The specific steps are as follows:

[0040] First, prepare three raw materials: tricalcium phosphate, calcium carbonate and magnesium carbonate. In order to ensure the purity and quality of the raw materials, high-quality raw materials that meet relevant standards should be selected for production.

[0041] Then, weigh tricalcium phosphate, calcium carbonate and magnesium carbonate according to a certain mass ratio. The selection of this ratio is based on the formula requirements of multiple experiments. During the weighing process, accurate weighing tools should be used to ensure the accurate addition amount of each raw material.

[0042] Next, the weighed raw materials are compounded and mixed. The weighed raw materials are mixed in an environment of 40°C and 75% humidity. It should be noted that during the mixing process, the appropriate mixing time should be controlled to ensure that the raw materials are fully and evenly mixed.

[0043] After mixing, the mixed anti-caking agent is screened. The purpose of screening is to remove the oversized particles and obtain the anti-caking agent product that meets the requirements. The aperture of the screen can be selected according to actual needs. During the screening process, attention should be paid to controlling the screening speed and screening time to avoid unnecessary damage to the product.

[0044] Finally, the screened anti-caking agent is quality inspected and packaged. Quality inspection includes appearance inspection, density measurement, component analysis and other steps to ensure that the product meets relevant standards and requirements. During the packaging process, attention should be paid to moisture-proof, anti-pollution and anti-breakage to ensure the safety and stability of the product during storage and transportation.

[0045] By the preparation method provided in this embodiment, a solid beverage anticaking agent that meets the requirements can be prepared. The anticaking agent has good density (fineness) requirements and anti-caking effect, and can effectively improve the dispersibility and fluidity of solid beverages, thereby meeting the use needs of consumers.

[0046] Embodiment 1:

[0047] The solid beverage of this embodiment includes the following components by mass: 98% soybean powder, 1.8% tricalcium phosphate, and 0.2% calcium carbonate. 200 g of the solid beverage is compounded according to the above formula, and the solid beverage is placed in a transparent plastic bag and left to stand in an environment with a temperature of 40° C. and a humidity of 75% for 6 days to observe the agglomeration.

[0048] Embodiment 2:

[0049] The solid beverage of this embodiment includes the following components by mass: 98% soybean powder, 1% tricalcium phosphate, 0.2% calcium carbonate, and 0.8% magnesium carbonate. 200 g of the solid beverage is compounded according to the above formula, and the solid beverage is placed in a transparent plastic bag and left to stand in an environment with a temperature of 40° C. and a humidity of 75% for 6 days to observe the agglomeration.

[0050] Embodiment 3:

[0051] The solid beverage of this embodiment includes the following components by mass: 98% soybean powder, 0.9% tricalcium phosphate, 0.2% calcium carbonate, and 0.9% magnesium carbonate. 200 g of the solid beverage is compounded according to the above formula, and the solid beverage is placed in a transparent plastic bag and left to stand in an environment with a temperature of 40° C. and a humidity of 75% for 6 days to observe the agglomeration.

[0052] Embodiment 4:

[0053] The solid beverage of this embodiment includes the following components by mass: 98% soybean powder, 1.4% tricalcium phosphate, 0.2% calcium carbonate, and 0.4% magnesium carbonate. 200 g of the solid beverage is compounded according to the above formula, and the solid beverage is placed in a transparent plastic bag and left to stand in an environment of 40° C. and 75% humidity for 6 days to observe the agglomeration.

[0054] Embodiment 5:

[0055] The solid beverage of this embodiment includes the following components by mass: 98% soybean powder, 0.4% tricalcium phosphate, 0.2% calcium carbonate, and 1.4% magnesium carbonate. 200 g of the solid beverage is compounded according to the above formula, and the solid beverage is placed in a transparent plastic bag and left to stand in an environment with a temperature of 40° C. and a humidity of 75% for 6 days to observe the agglomeration.

[0056] Comparative Example 1:

[0057] The solid beverage of this embodiment includes the following components by mass: 100% soybean powder. The solid beverage is placed in a transparent plastic bag and left to stand in an environment with a temperature of 40° C. and a humidity of 75% for 6 days to observe the agglomeration.

[0058] Comparative Example 2:

[0059] The solid beverage of this embodiment includes the following components by mass: 99% soybean powder, 1% silicon dioxide. 200g of solid beverage is compounded according to the above formula, and the solid beverage is placed in a transparent plastic bag and left to stand in an environment of 40°C and 75% humidity for 6 days to observe the agglomeration.

[0060] Comparative Example 3:

[0061] The solid beverage of this embodiment includes the following components by mass: 99% soybean powder, 0.1% tricalcium phosphate, 0.5% calcium carbonate, and 0.4% magnesium carbonate. 200 g of the solid beverage is compounded according to the above formula, and the solid beverage is placed in a transparent plastic bag and left to stand in an environment with a temperature of 40° C. and a humidity of 75% for 6 days to observe the agglomeration.

[0062] Comparative Example 4:

[0063] The solid beverage of this embodiment includes the following components by mass: 98% soybean powder and 2% silicon dioxide. 200g of solid beverage is compounded according to the above formula, and the solid beverage is placed in a transparent plastic bag and left to stand in an environment with a temperature of 40°C and a humidity of 75% for 6 days to observe the agglomeration.

[0064] Comparative Example 5:

[0065] The solid beverage of this embodiment includes the following components by mass: 98% soybean powder and 2% magnesium carbonate. 200 g of solid beverage is compounded according to the above formula, and the solid beverage is placed in a transparent plastic bag and left to stand in an environment of 40° C. and 75% humidity for 6 days to observe the agglomeration.

[0066] According to the above formula, each component is accurately weighed, mixed evenly, and the density of the sample is measured using a standard density meter. The following table shows the effect of different anti-caking agent compounds of Examples 1-5 and Comparative Examples 1-5 on the density of solid beverages. It should be noted that density is an important indicator for measuring the fluidity of solid beverages, and a reasonable density helps to maintain the looseness and free fluidity of the product.

[0067] Table 1 Density of solid beverages after adding anticaking agents in different formulas

[0068]

[0069] In the compounding experiment, we found that the compounding of tricalcium phosphate, calcium carbonate and magnesium carbonate can achieve the density increase effect of silicon dioxide to a certain extent. For example, the density of Example 4 (tricalcium phosphate 1.4%, calcium carbonate 0.2%, magnesium carbonate 0.4%) is similar to that of Comparative Example 2 (silicon dioxide 1%), but lower than that of Comparative Example 4 (silicon dioxide 2%). This shows that through a reasonable compounding ratio, a density increase effect similar to that of silicon dioxide can be achieved while reducing safety risks.

[0070] See also Figure 1-Figure 10 During storage, the caking of solid beverages directly affects the quality of the product and the consumer experience. The following examples and comparative examples are used to study the effects of different anti-caking agent combinations on the caking of solid beverages during storage. The specific caking conditions are shown in the following table.

[0071] Table 2 Agglomeration of solid beverages after adding different anti-caking agents

[0072] serial number Soy flour Silicon dioxide Tricalcium phosphate Calcium carbonate Magnesium carbonate Agglomeration Example 1 98％ 0 1.8％ 0.2％ 0 A small amount of lumps Example 2 98％ 0 1％ 0.2％ 0.8％ A small amount of lumps Example 3 98％ 0 0.9％ 0.2％ 0.9％ A small amount of lumps Example 4 98％ 0 1.4％ 0.2％ 0.4％ No caking Example 5 98％ 0 0.4％ 0.2％ 1.4％ Very little caking Comparative Example 1 100％ 0 0 0 0 Agglomeration Comparative Example 2 99％ 1％ 0 0 0 A small amount of lumps Comparative Example 3 99％ 0 0.1％ 0.5％ 0.4％ Agglomeration Comparative Example 4 98％ 2％ 0 0 0 A small amount of lumps Comparative Example 5 98％ 0 0 0 2％ A small amount of lumps

[0073] After storage for 6 days at 40°C and 75% humidity, the formulations in Examples 4 and 5 showed no caking, showing the best anti-caking effect. Although the formulations in other examples had a small amount of caking, the degree of caking was significantly lower than that in the comparative example. This shows that by rationally compounding different anti-caking agents, the anti-caking performance of the product can be effectively improved and the storage period can be extended.

[0074] The water absorption of solid beverages during storage will lead to a decline in quality. Therefore, the water absorption performance of anti-caking agents is also one of the important indicators for evaluating their effects. The following table describes the effects of different anti-caking agent combinations on the water absorption of soybean powder during storage through Examples 1-5 and Comparative Examples 1-5.

[0075] Table 3 Water content of solid beverages after adding anti-caking agents in different formulas

[0076]

[0077]

[0078] The experimental results show that the moisture content of the compound anti-caking agent formula is less than 7% after 6 days of storage, which meets the standard requirements of solid beverages. The general moisture content is lower than that of the silicon dioxide formula. The low moisture content can also reduce the risk of microbial contamination. The surface compound anti-caking agent formula also has reliable storage safety.

[0079] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A solid beverage anticaking agent for soybean powder, characterized in that: The solid beverage anti-caking agent is composed of tricalcium phosphate, calcium carbonate and magnesium carbonate, wherein the total mass of the tricalcium phosphate, calcium carbonate and magnesium carbonate accounts for 2% of the total mass of the solid beverage; Wherein, the mass ratio of tricalcium phosphate, calcium carbonate and magnesium carbonate in the anti-caking agent is: 20%-70%: 10%: 20%-70%.

2. The anticaking agent for solid beverages according to claim 1, characterized in that: The mass ratio of tricalcium phosphate, calcium carbonate and magnesium carbonate in the anti-caking agent is 70%:10%:20%.

3. The anticaking agent for solid beverages according to claim 1 or 2, characterized in that: The mass of tricalcium phosphate in the solid beverage is 1.4%, the mass of calcium carbonate is 0.2%, and the mass of magnesium carbonate is 0.4%.

4. The anticaking agent for solid beverages according to claim 3, characterized in that: The density of the anticaking agent is 56.8 g / 100 ml.

5. The anticaking agent for solid beverages according to claim 1, characterized in that: The mass ratio of tricalcium phosphate, calcium carbonate and magnesium carbonate in the anti-caking agent is 20%: 10%: 70%.

6. The anticaking agent for solid beverages according to claim 1 or 5, characterized in that: The mass of the tricalcium phosphate is 0.4%, the mass of the calcium carbonate is 0.2%, and the mass of the magnesium carbonate is 1.4%.

7. The anticaking agent for solid beverages according to claim 6, characterized in that: The density of the anticaking agent is 55.9 g / 100 ml.

8. The anticaking agent for solid beverages according to claim 1, characterized in that: The solid beverage anticaking agent is prepared by compounding.

9. A method for preparing the anticaking agent for solid beverages as claimed in any one of claims 1 to 8, characterized in that: The method comprises: weighing tricalcium phosphate, calcium carbonate and magnesium carbonate according to a certain mass ratio; and mixing the weighed raw materials for 6 days under an environment of 40° C. and 75% humidity.

10. The method for preparing the anticaking agent for solid beverage according to claim 9, characterized in that: The certain mass ratio is 7:1:2 or 2:1:7.

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