Preparation method of poplar branch sweet dew beverage

Abstract

The invention relates to the technical field of beverage processing, in particular to a poplar branch sweet dew beverage which comprises the following components in percentage by mass: 30-35% of mango pulp, 15-18% of coconut milk, 8-10% of sago, 3-5% of grapefruit pulp granules, 0.05-0.08% of a compound stabilizer, 4-6% of erythritol and 0.01% of calcium lactate. Wherein the compound stabilizer is composed of high-acyl gellan gum and low-ester pectin according to the mass ratio of 3: 1, and the mango pulp contains 20% of diced mangoes with the particle size of 3-5 mm < 3 >; the particle size of the grapefruit pulp particles is 1-2 mm. According to the method, the static limitation of the traditional Stokes law is broken through, the sedimentation velocity prediction error is compressed from + / -25% to + / -8% through the dynamic equivalent radius, the temperature-shear coupling function and the network inhibition factor, and a precise regulation and control tool is provided for development of high-stability pulp beverages.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beverage processing, in particular to an industrialized production method of a ready-to-drink Yangzhenmolu beverage, which solves the technical problems of fruit pulp sedimentation, layered taste and poor stability in traditional processes through innovative formula components and staged variable temperature homogenization process. BACKGROUND

[0002] The traditional Yangzhenmolu production method includes:

[0003] Formula: mango pulp (100-150g / cup), coconut milk (40-50ml), sago (50g), grapefruit particles (10g), syrup (40ml) and ice cubes.

[0004] Process: sago cooking → mango pulping → mixing and blending → cold storage and packaging.

[0005] Stabilization means: adding xanthan gum (0.1%) or relying on a homogenizer (pressure 20-25MPa).

[0006] Drawbacks of the prior art

[0007] Fruit pulp sedimentation: the density of mango pulp is uneven, and the sedimentation rate is >30% after 1 hour of standing, resulting in stratification (supernatant, sediment).

[0008] Loss of taste: high-temperature homogenization destroys fruit fiber, resulting in a mango particle breakage rate of >40%, and loss of chewiness.

[0009] Stability depends on equipment: the cost of a homogenizer is high (small and medium-sized manufacturers cannot afford it), and under conditions without homogenization, excessive thickening agents (such as CMC≥0.2%) need to be added, resulting in a sticky mouthfeel.

[0010] Sago aging: the hardness of sago increases by 50% after cold storage, losing the Q-bounce mouthfeel. SUMMARY

[0011] The purpose of the present application is to provide a production method of a Yangzhenmolu beverage, which breaks through the static limitations of the traditional Stokes law, and by using dynamic equivalent radius, temperature-shear coupling function and network inhibition factor, the sedimentation velocity prediction error is compressed from ±25% to ±8%, providing a precise control tool for the development of high-stability fruit pulp beverages, to solve the problems raised in the above background.

[0012] To achieve the above purpose, the present application provides the following technical solution: a Yangzhenmolu beverage, comprising the following components in mass percentage:

[0013] mango pulp 30-35%, coconut milk 15-18%, sago 8-10%, grapefruit pulp particles 3-5%, composite stabilizer 0.05-0.08%, erythritol 4-6%, calcium lactate 0.01%.

[0014] The composite stabilizer is composed of high acyl gellan gum and low ester pectin with a mass ratio of 3:1.

[0015] Preferably, the mango pulp contains 20% of mango pieces with a particle size of 3-5mm. 3 The grapefruit pulp has a particle size of 1-2mm.

[0016] Preferably, the sago is pretreated with a water retention solution containing 0.1% trehalose and 0.05% sodium citrate, and the treatment conditions are 50°C soaking for 20min.

[0017] A preparation method of a Yangzhi Ganlu beverage, comprising the following steps:

[0018] (1) mixing the mango pulp, coconut milk and composite stabilizer, and co-homogenizing at 60-65°C and 5MPa pressure for 5min;

[0019] (2) adding the pretreated sago and grapefruit pulp, and fine homogenizing at 40-45°C and 15MPa pressure for 3min;

[0020] (3) constant homogenizing at 5-10°C and 2MPa pressure for 2min, and then pasteurizing at 80°C for 15s after filling.

[0021] Preferably, the shear rate of the fine homogenizing stage is controlled to be 500-800s-1, and the apparent viscosity η≥0.25Pa·s.

[0022] Preferably, the parameters of the constant homogenizing stage are regulated by a pulp suspension stability model, and the model satisfies:

[0023]

[0024] wherein, η app represents the apparent viscosity, r eff represents the effective radius, r eff ≤0.3mm, ρmix=ρw+4.0×10-3Cs+12.5Cp, Knet=e-λ[Gel]0.5(λ=0.2, [Gel] is the total concentration of the composite stabilizer).

[0025] Preferably, the length / diameter ratio (L / D) of the mango pieces is controlled to be ≤1.5, and the porosity ε is controlled to be ≤0.25 by regulating the homogenizing pressure.

[0026] Preferably, a rapid cooling process is used after pasteurization, and the temperature is reduced from 80°C to 10°C within 5min.

[0027] Preferably, it also includes a flavoring agent, which is steviol glycoside or xylitol, and the added amount is 0.005-0.01% of the total mass.

[0028] Preferably, it is filled in a transparent PET bottle, and the headspace in the bottle is filled with nitrogen, and the oxygen content is ≤0.5%.

[0029] Compared with the prior art, the beneficial effects of the present application are:

[0030] The present application breaks through the static limitation of the traditional Stokes law, and by using dynamic equivalent radius, temperature-shear coupling function and network inhibition factor, the prediction error of the settling velocity is compressed from ±25% to ±8%, thereby providing a precise control tool for the development of high-stability pulp beverage. BRIEF DESCRIPTION OF DRAWINGS

[0031] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the drawings needed in the specific embodiments or the prior art description will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present application, and those skilled in the art can also obtain other drawings according to these drawings without creative labor.

[0032] Fig. 1 The ingredient table of the Yangzhi Gannu beverage of the present application;

[0033] Fig. 2 The preparation flowchart of the Yangzhi Gannu beverage of the present application. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only some of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0035] Please refer to Figs. 1-2 The present application provides a technical solution:

[0036] A Yangzhi Gannu beverage, comprising the following components in mass percentage:

[0037] Mango pulp 30-35%, coconut milk 15-18%, sago 8-10%, grapefruit pulp particles 3-5%, composite stabilizer 0.05-0.08%, erythritol 4-6%, calcium lactate 0.01%;

[0038] The composite stabilizer is composed of high acyl gellan gum and low ester pectin in a mass ratio of 3:1.

[0039] Specifically, the mango pulp contains 20% mango fruit pieces with a particle size of 3-5 mm 3 The grapefruit pulp particles have a particle size of 1-2 mm.

[0040] Specifically, the sago is pretreated with a water retention liquid containing 0.1% trehalose and 0.05% sodium citrate, and the treatment conditions are 50°C soaking for 20 min.

[0041] A preparation method of a Yangzhi Ganlu beverage, comprising the following steps:

[0042] (1) Mix the mango pulp, coconut milk, and composite stabilizer, and co-homogenize at 60-65°C and 5 MPa pressure for 5 min;

[0043] (2) Add the pretreated sago and grapefruit pulp particles, and fine-homogenize at 40-45°C and 15 MPa pressure for 3 min;

[0044] (3) Constant-homogenize at 5-10°C and 2 MPa pressure for 2 min, and then perform 80°C pasteurization for 15 s after filling.

[0045] Specifically, the shear rate of the fine-homogenization stage is controlled to be 500-800 s-1, and the apparent viscosity η ≥ 0.25 Pa·s.

[0046] Specifically, the parameters of the constant-homogenization stage are regulated by a pulp suspension stability model, which satisfies:

[0047]

[0048] Where η app represents the apparent viscosity, r eff represents the effective radius, r eff ≤ 0.3 mm, ρmix = ρw + 4.0 × 10-3Cs + 12.5Cp, and Knet = e-λ[Gel]0.5 (λ = 0.2, [Gel] is the total concentration of the composite stabilizer).

[0049] Specifically, the aspect ratio (L / D) of the mango fruit pieces is regulated to be ≤ 1.5 by regulating the homogenization pressure, and the porosity ε is ≤ 0.25.

[0050] Specifically, a rapid cooling process is used after pasteurization, and the temperature is reduced from 80°C to 10°C within 5 min.

[0051] The particle equivalent radius is dynamically corrected as r eff :

[0052] The pulp particles are non-spherical and have pores (such as the porosity of mango fibers > 30%), and the spherical assumption in Stokes' law leads to errors.

[0053] Introducing shape factor (ψ) and porosity (ε)

[0054]

[0055] Where ψ is a function of particle aspect ratio (L / D), ψ = 1-0.25|1-L / D| (L / D>1);

[0056] ε is determined by CT scanning of microstructure of pulp, such as mango ε≈0.25-0.35

[0057] Specifically, it also includes a flavoring agent, which is steviol glycoside or xylitol, and the added amount is 0.005-0.01% of the total mass.

[0058] After homogenization, the particle aspect ratio decreases from 3.0 to 1.5, ψ decreases from 0.75 to 0.95, and the settling velocity decreases by 18%;

[0059] Dynamic model of medium density (ρ mix ):

[0060] Sugar concentration (Brix) and pectin concentration change the ρ mix Non-constant;

[0061] Therefore, by establishing the real-time coupling equation of density-component:

[0062] ρmix=ρw+αCs+βCp

[0063] Where ρw is the basic water density (temperature function, ρw=997-0.4T kg / m 3 )

[0064] Cs is the sugar concentration (°Brix), and α=4.0×10-3 (sucrose density coefficient)

[0065] Cp is the pectin concentration (%), and β=12.5 (pectin density contribution coefficient)

[0066] When the sugar concentration increases from 12°Brix to 15°Brix, ρmix increases by 2.5%, and the settling velocity decreases by 40%.

[0067] Gel network inhibition factor (K net )

[0068] The binding force of gellan-pectin network on particles is not quantified.

[0069] Define network strength index:

[0070] (λ network porosity coefficient, take 0.15-0.25)

[0071] [Gel] gel total concentration (gellan + pectin, %)

[0072] K when [Gel] = 0.08% = 0.3 (settling velocity reduced by 70%) net ≈0.3 (settling velocity reduced by 70%)

[0073] Specifically, the filling is in a transparent PET bottle, the headspace in the bottle is filled with nitrogen, and the oxygen content is ≤0.5%.

[0074] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application, but not to limit them; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacement for part or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A beverage comprising a mixture of a tea and a coffee, characterized in that, Comprise the following components by mass percentage: Mango pulp 30-35%, coconut milk 15-18%, sago 8-10%, grapefruit pulp 3-5%, composite stabilizer 0.05-0.08%, erythritol 4-6%, calcium lactate 0.01%; The composite stabilizer is composed of high acyl gellan gum and low ester pectin at a mass ratio of 3:

1.

2. The beverage according to claim 1, wherein: The mango pulp comprises 20% of mango pieces having a size of 3-5 mm 3 The size of the particles of the pulp of grapefruit is 1-2 mm.

3. The beverage according to claim 1, wherein: The sago is pretreated with a water retention liquid containing 0.1% trehalose and 0.05% sodium citrate at 50°C for 20 min.

4. A method of preparing the beverage according to any one of claims 1 to 3, characterized in that, Comprise the following steps: (1) Mix mango pulp, coconut milk and composite stabilizer, and coarsely homogenize at 60-65°C and 5MPa pressure for 5 min; (2) Add pretreated sago and grapefruit pulp, and finely homogenize at 40-45°C and 15MPa pressure for 3 min; (3) Set the homogenization pressure to 2MPa at 5-10°C for 2 min, and then perform pasteurization at 80°C for 15s after filling.

5. The method of claim 4, wherein the beverage is a Yangzhi Ganlu beverage. The shear rate of the fine homogenization stage is controlled to be 500-800s-1, and the apparent viscosity η is ≥0.25Pa·s.

6. The method of claim 4, wherein the beverage is a Yangzhi Ganlu beverage. The parameters of the set homogenization stage are regulated by a pulp suspension stability model, which satisfies: wherein η app represents the apparent viscosity, r eff represents the effective radius, r eff ≤ 0.3 mm, p mix = pw+ 4.0 x 10-3Cs+ 12.5 Cp, K net = e-λ[Gel]0.5(λ = 0.2, [Gel] is the total concentration of the complex stabilizer).

7. The method for preparing a mango pomelo sago beverage according to claim 6, characterized in that: By regulating the homogenization pressure, the mango fruit piece has a length / diameter ratio (L / D) ≤1.5 and a porosity ε ≤0.

25.

8. The method as claimed in claim 4, wherein the beverage is prepared by mixing the juice of the plant part of the plant of the species Morinda citrifolia with water. After pasteurization, a rapid cooling process is used to reduce the temperature from 80°C to 10°C within 5 min.

9. The beverage according to claim 1, wherein: Also include a flavoring agent, which is steviol glycoside or xylitol, and the addition amount is 0.005-0.01% of the total mass.

10. The beverage according to claim 1, wherein: The filling is in a transparent PET bottle, and the headspace in the bottle is filled with nitrogen, and the oxygen content is ≤0.5%.

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