Application of Sanzan gum in preparation of beverage and beverage product prepared from Sanzan gum

Abstract

The invention relates to the technical field of beverage additives. The invention provides application of Sanzan gum in preparation of a beverage and a beverage product prepared from the Sanzan gum. The beverage is a milk beverage. According to the invention, the Sanzan gum is used as a stabilizer to prepare the product, so that the compatibility with common components in food, cosmetics or industrial products is good when the product is used, and flocculation or layering is not easy to occur. The method can be applied to various scenes such as beverages, dairy products, sauces, daily chemical products and the like. In the beverage preparation process, water and milk protein can be effectively bound, the problems of layering and precipitation in the milk beverage storage process are prevented, and the product is endowed with fine and smooth mouth feel or touch feeling. Moreover, the additive amount is small, the use amount of the stabilizer can be reduced, the system stability can still be kept under temperature fluctuation, pH change or mechanical shear force, and the stabilizer is suitable for severe processes such as high-temperature sterilization and freezing possibly encountered in the beverage production process.

Description

Technical Field

[0001] The present invention relates to the technical field of beverage additives, and particularly to the application of xanthan gum in the preparation of beverages and the beverage products prepared thereby. Background Art

[0002] Milk beverages (including acidic milk beverages, fermented milk, and protein-fortified beverages) are physically and chemically unstable due to their multiphase system (protein - fat - water), and are easily affected by processing and storage conditions, resulting in protein flocculation, fat floating, and sensory deterioration.

[0003] Currently, the industrial community generally uses the compounding of anionic polysaccharides (such as carrageenan, pectin) and non-ionic colloids (such as xanthan gum, gellan gum) as stabilizers, but there are still some defects. 1. pH sensitivity: Carrageenan (κ-type) has a sharp drop in gel strength when pH < 4.0 due to the protonation of sulfate ester groups; pectin relies on Ca2+ bridging and requires strict regulation of ion concentration to maintain system stability. 2. Thermodynamic mismatch: Xanthan gum has a viscosity loss (viscosity retention rate ≤ 85%) during high-temperature sterilization due to the unwinding of molecular chains, and additional thickeners need to be added for compensation. 3. Sensory and functional conflict: Although CMC can inhibit whey separation, its high-substitution derivatives are prone to cause aftertaste, and the electrostatic repulsion with milk proteins exacerbates the system instability.

[0004] It can be seen that due to the limitations of the molecular structure of traditional stabilizer systems, it is difficult to simultaneously meet the comprehensive requirements of milk beverages for long-term stability, processing tolerance, and sensory quality. Therefore, the development of a new stabilizer is particularly important for the development of the food industry. Summary of the Invention

[0005] The purpose of the present invention is to provide an application of xanthan gum in the preparation of beverages and the beverage products prepared thereby. The present invention uses xanthan gum as a stabilizer for product preparation, which can effectively bind water and milk proteins and prevent stratification and precipitation problems during the storage of milk beverages.

[0006] In order to achieve the above-mentioned invention purpose, the present invention provides the following technical solutions:

[0007] The present invention provides an application of xanthan gum in the preparation of beverages, and the beverage is a milk beverage.

[0008] The present invention also provides a compounded fermented milk beverage, and the fermented milk beverage includes the following raw materials in parts by weight: 50 - 70 parts of water, 20 - 40 parts of fermented milk, 0.05 - 0.2 parts of stabilizer, and 5 - 10 parts of sweetener.

[0009] Preferably, the preparation method of the fermented milk includes the following steps:

[0010] (1) Heat milk and obtain sterilized milk after sterilization;

[0011] (2) After cooling the sterilized milk, add granulated sugar and a fermentation starter to obtain a fermentation raw material;

[0012] (3) Anaerobically ferment the fermentation raw material to obtain fermented milk.

[0013] Preferably, the heating temperature in step (1) is 78 - 82 °C, and the heating time is 30 - 40 s.

[0014] Preferably, the temperature of the sterilized milk after cooling in step (2) is 30 - 40 °C, the mass ratio of the sterilized milk, granulated sugar and the fermentation starter is 100:45 - 55:0.1 - 0.2, the type of the fermentation starter is Lactobacillus bulgaricus or Streptococcus thermophilus, and the effective viable count in the fermentation starter is 1.4 - 1.8×10 11 cfu / g.

[0015] Preferably, the temperature of the anaerobic fermentation in step (2) is 40 - 45 °C, and the anaerobic fermentation time is 6 - 8 h.

[0016] Preferably, the stabilizer comprises the following raw materials in parts by weight: 10 - 20 parts of xanthan gum, 5 - 10 parts of sodium carboxymethylcellulose, and 1 - 2 parts of potassium chloride.

[0017] Preferably, the sweetener comprises one or more of granulated sugar, fructose, high fructose syrup, xylitol, erythritol and sorbitol.

[0018] The present invention also provides a preparation method of the fermented milk beverage, comprising the following steps:

[0019] (1) Heat water and mix it with a stabilizer, and obtain a mixed solution after the stabilizer is dissolved;

[0020] (2) After cooling the mixed solution, mix it with fermented milk and a sweetener, and obtain a fermented milk beverage after homogenization.

[0021] Preferably, the temperature of the water after heating in step (1) is 55 - 70 °C, and the temperature of the mixed solution after cooling in step (2) is 25 - 35 °C.

[0022] The present invention provides the application of xanthan gum in the preparation of beverages and the beverage products prepared thereby, wherein the beverage is a milk beverage. The present invention uses xanthan gum as a stabilizer for product preparation, and has good compatibility with common components in foods, cosmetics or industrial products during use, and is not prone to flocculation or delamination. It can be applied to various scenarios such as beverages, dairy products, sauces, and daily chemical products. During the process of preparing beverages, it can effectively bind water and milk proteins, prevent layering and precipitation problems during the storage of milk beverages, and endow the products with a delicate, smooth taste or touch. Moreover, the addition amount is small, which can reduce the dosage of stabilizers, and can still maintain the stability of the system under temperature fluctuations, pH changes or mechanical shear forces, and is applicable to harsh processes such as high-temperature sterilization and freezing that may be encountered during the beverage production process. Detailed implementation manners

[0023] The present invention provides the application of xanthan gum in the preparation of beverages, wherein the beverage is a milk beverage.

[0024] The present invention also provides a compound fermented milk beverage, and the milk beverage comprises the following raw materials in parts by weight: 50-70 parts of water, 20-40 parts of fermented milk, 0.05-0.2 part of stabilizer, and 5-10 parts of sweetener.

[0025] In the present invention, the parts by weight of the water are preferably 55-65 parts, and more preferably 60 parts.

[0026] In the present invention, the parts by weight of the fermented milk are preferably 25-35 parts, and more preferably 30 parts.

[0027] In the present invention, the parts by weight of the stabilizer are preferably 0.10-0.15 part, and more preferably 0.12-0.13 part.

[0028] In the present invention, the parts by weight of the sweetener are preferably 6-9 parts, and more preferably 7-8 parts.

[0029] In the present invention, the preparation method of the fermented milk comprises the following steps:

[0030] (1) Heating milk, and obtaining sterilized milk after sterilization;

[0031] (2) Adding granulated sugar and fermentation starter after cooling the sterilized milk to obtain a fermentation raw material;

[0032] (3) Anaerobically fermenting the fermentation raw material to obtain fermented milk.

[0033] In the present invention, in step (1), the heating temperature is preferably 78-82°C, more preferably 80°C, and the heating time is preferably 30-40 s, more preferably 35 s.

[0034] In the present invention, the temperature of the sterilized milk after cooling in step (2) is preferably 30-40°C, more preferably 35°C. The mass ratio of the sterilized milk, granulated sugar and fermentation starter is preferably 100:45-55:0.1-0.2, more preferably 100:50:0.15. The type of the fermentation starter is preferably Lactobacillus bulgaricus or Streptococcus thermophilus, and the effective viable count in the fermentation starter is preferably 1.4-1.8×10 11 cfu / g, more preferably 1.6×10 11 cfu / g.

[0035] In the present invention, the temperature of the anaerobic fermentation in step (2) is preferably 40-45°C, more preferably 42-43°C. The time of the anaerobic fermentation is preferably 6-8 h, more preferably 7 h.

[0036] In the present invention, the stabilizer preferably comprises the following raw materials in parts by weight: 10-20 parts of xanthan gum, 5-10 parts of sodium carboxymethyl cellulose, and 1-2 parts of potassium chloride.

[0037] In the present invention, the parts by weight of the xanthan gum are preferably 12-18 parts, more preferably 15 parts.

[0038] In the present invention, the parts by weight of the sodium carboxymethyl cellulose are preferably 6-9 parts, more preferably 7-8 parts.

[0039] In the present invention, the parts by weight of the potassium chloride are preferably 1.2-1.8 parts, more preferably 1.5 parts.

[0040] In the present invention, the sweetener includes one or more of granulated sugar, fructose, high fructose syrup, xylitol, erythritol and sorbitol.

[0041] The present invention also provides a method for preparing the fermented milk beverage, comprising the following steps:

[0042] (1) Heating water and mixing it with a stabilizer, and obtaining a mixed solution after the stabilizer is dissolved;

[0043] (2) Cooling the mixed solution and mixing it with fermented milk and a sweetener, and obtaining the fermented milk beverage after homogenization.

[0044] In the present invention, the temperature of the water after heating in step (1) is preferably 55-70°C, more preferably 60-65°C. The temperature of the mixed solution after cooling in step (2) is preferably 25-35°C, more preferably 30°C.

[0045] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0046] Example 1

[0047] A preparation method of a compound fermented milk beverage, comprising the following steps:

[0048] (1) Heat the milk to 82 °C and keep it for 30 s for sterilization to obtain sterilized milk;

[0049] (2) Weigh the raw materials according to the mass ratio of 100 parts of sterilized milk, 55 parts of granulated sugar, and 0.1 part of Lactobacillus bulgaricus bacterium agent, and set aside;

[0050] (3) After cooling the sterilized milk to 40 °C, add granulated sugar and Lactobacillus bulgaricus bacterium agent to obtain fermentation raw materials;

[0051] (4) Anaerobically ferment the fermentation raw materials at 40 °C for 8 h to obtain fermented milk;

[0052] (5) Weigh the raw materials according to the mass ratio of 10 parts of xanthan gum, 5 parts of sodium carboxymethyl cellulose, and 2 parts of potassium chloride to prepare a stabilizer;

[0053] (6) Weigh the raw materials according to the mass ratio of 70 parts of water, 20 parts of fermented milk, 0.2 part of stabilizer, and 10 parts of fructose, and set aside;

[0054] (7) Heat the water to 70 °C and mix it with the stabilizer. After the stabilizer is dissolved, a mixed solution is obtained;

[0055] (8) Cool the mixed solution to 25 °C, mix it with fermented milk and fructose, and homogenize to obtain a fermented milk beverage.

[0056] Note: The effective viable bacteria count in the Lactobacillus bulgaricus bacterium agent used in this example is 1.4×10 11 cfu / g.

[0057] Example 2

[0058] A preparation method of a compound fermented milk beverage, comprising the following steps:

[0059] (1) Heat the milk to 78 °C and keep it for 40 s for sterilization to obtain sterilized milk;

[0060] (2) Weigh the raw materials according to the mass ratio of 100 parts of sterilized milk, 45 parts of granulated sugar, and 0.2 part of Streptococcus thermophilus bacterium agent, and set aside;

[0061] (3) After cooling the sterilized milk to 30 °C, add granulated sugar and the fermentation bacterium agent to obtain fermentation raw materials;

[0062] (4) Anaerobically ferment the fermentation raw materials at 45 °C for 6 h to obtain fermented milk;

[0063] (5) Weigh the raw materials according to the mass ratio of 20 parts of xanthan gum, 10 parts of sodium carboxymethyl cellulose, and 1 part of potassium chloride to prepare the stabilizer;

[0064] (6) Weigh the raw materials according to the mass ratio of 50 parts of water, 40 parts of fermented milk, 0.05 part of stabilizer, and 5 parts of erythritol, and set aside;

[0065] (7) Heat the water to 55 °C and then mix it with the stabilizer. After the stabilizer is dissolved, a mixed solution is obtained;

[0066] (8) Cool the mixed solution to 35 °C and then mix it with the fermented milk and erythritol. After homogenization, a fermented milk beverage is obtained.

[0067] Note: The effective viable count of the Streptococcus thermophilus inoculum used in this example is 1.8×10 11 cfu / g.

[0068] Example 3

[0069] A preparation method of a compound fermented milk beverage, comprising the following steps:

[0070] (1) Heat the milk to 80 °C and keep it for 35 s for sterilization to obtain sterilized milk;

[0071] (2) Weigh the raw materials according to the mass ratio of 100 parts of sterilized milk, 50 parts of granulated sugar, and 0.15 part of Lactobacillus bulgaricus inoculum, and set aside;

[0072] (3) Cool the sterilized milk to 35 °C and then add granulated sugar and the fermentation inoculum to obtain the fermentation raw material;

[0073] (4) Anaerobically ferment the fermentation raw material at 43 °C for 7 h to obtain fermented milk;

[0074] (5) Weigh the raw materials according to the mass ratio of 15 parts of xanthan gum, 7 parts of sodium carboxymethyl cellulose, and 1.5 parts of potassium chloride to prepare the stabilizer;

[0075] (6) Weigh the raw materials according to the mass ratio of 60 parts of water, 30 parts of fermented milk, 0.1 part of stabilizer, and 8 parts of granulated sugar, and set aside;

[0076] (7) Heat the water to 60 °C and then mix it with the stabilizer. After the stabilizer is dissolved, a mixed solution is obtained;

[0077] (8) Cool the mixed solution to 30 °C and then mix it with the fermented milk and granulated sugar. After homogenization, a fermented milk beverage is obtained.

[0078] Note: The effective viable count of the Lactobacillus bulgaricus inoculum used in this example is 1.6×10 11 cfu / g.

[0079] Test Example Stability Test

[0080] Take the fermented milk beverages prepared in Examples 1 to 3, and according to the general production process, sterilize and fill them (using 500 mL plastic bottles) respectively, and then conduct a stability test.

[0081] The test conditions for the fermented milk beverage prepared in Example 1 are a 4°C fresh-keeping cabinet to simulate a low-temperature environment;

[0082] The test conditions for the fermented milk beverage prepared in Example 2 are 25°C and a relative humidity of 45% to simulate the environment of a daily shelf;

[0083] The test conditions for the fermented milk beverage prepared in Example 3 are 25°C and a relative humidity of 45%. One day before the end of the test, the temperature is raised to 50°C to simulate the situation of being a hot drink. The test

[0084] The test was carried out for 210 days. During the test period, the samples were kept stable without being touched or moved artificially. After the test, the layering situation of each group of samples was detected.

[0085] The results showed that no layering phenomenon occurred in the fermented milk beverage products prepared in Examples 1 to 3, there was no obvious precipitation at the bottom, and the product quality was uniform.

[0086] As can be seen from the above examples, the present invention provides the application of xanthan gum in the preparation of beverages and the beverage products prepared thereby, and the beverage is a milk beverage. The present invention uses xanthan gum as a stabilizer for product preparation, and has good compatibility with common components in foods, cosmetics or industrial products during use, and is not prone to flocculation or layering. It can be applied to various scenarios such as beverages, dairy products, sauces, and daily chemical products. During the process of preparing beverages, it can effectively bind water and milk proteins, prevent layering and precipitation problems from occurring during the storage of milk beverages, and endow the product with a delicate and smooth taste or touch. Moreover, the addition amount is small, which can reduce the dosage of the stabilizer, and can still maintain the stability of the system under temperature fluctuations, pH changes or mechanical shear forces, and is applicable to harsh processes such as high-temperature sterilization and freezing that may be encountered during the beverage production process..

[0087] The above is only the preferred embodiment of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can still be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. The application of Sanzan gum in preparing beverages is characterized in that: The beverage is a milk beverage.

2. A compound fermented milk beverage, characterized in that: The fermented milk beverage comprises the following raw materials in parts by weight: 50-70 parts of water, 20-40 parts of fermented milk, 0.05-0.2 parts of stabilizer, and 5-10 parts of sweetener.

3. The fermented milk beverage according to claim 2, characterized in that The preparation method of the fermented milk comprises the following steps: (1) heating the milk and sterilizing it to obtain sterilized milk; (2) cooling the sterilized milk, adding white sugar and a fermentation agent to obtain a fermentation raw material; (3) subjecting the fermentation raw materials to anaerobic fermentation to obtain fermented milk.

4. The fermented milk beverage according to claim 3, characterized in that The heating temperature in step (1) is 78-82° C., and the heating time is 30-40 seconds.

5. The fermented milk beverage according to claim 3, characterized in that The temperature of the sterilized milk after cooling in step (2) is 30-40°C, the mass ratio of the sterilized milk, white sugar and fermentation agent is 100:45-55:0.1-0.2, the type of the fermentation agent is Lactobacillus bulgaricus or Streptococcus thermophilus, and the number of effective live bacteria in the fermentation agent is 1.4-1.8×10 11 cfu / g.

6. The fermented milk beverage according to claim 3, characterized in that The temperature of the anaerobic fermentation in step (2) is 40-45° C., and the time of the anaerobic fermentation is 6-8 hours.

7. The fermented milk beverage according to claim 2, characterized in that The stabilizer comprises the following raw materials in parts by weight: 10-20 parts of trisammonium gum, 5-10 parts of sodium carboxymethyl cellulose, and 1-2 parts of potassium chloride.

8. The fermented milk beverage according to claim 2, characterized in that The sweetener includes one or more of white sugar, fructose, fructose corn syrup, xylitol, erythritol and sorbitol.

9. The method for preparing a fermented milk beverage according to any one of claims 2 to 8, characterized in that: The steps include: (1) heating water and mixing it with a stabilizer, and dissolving the stabilizer to obtain a mixed solution; (2) The mixed liquid is cooled, mixed with fermented milk and a sweetener, and homogenized to obtain a fermented milk beverage.

10. The preparation method according to claim 9, characterized in that: The temperature of the water after heating in step (1) is 55-70°C, and the temperature of the mixed solution after cooling in step (2) is 25-35°C.