A low gi solid beverage and a method of making the same

Abstract

The application discloses a low GI solid beverage and a preparation method thereof, and belongs to the technical field of food processing, and the technical solution points of the application are as follows: the low GI solid beverage comprises the following raw materials in percentage by weight: 3-5% of sodium caseinate, 5-7% of full-fat milk powder, 25-50% of refined vegetable oil, 21-31% of polydextrose, 20-29% of isomaltooligosaccharide, 1-2% of emulsifier, 1.5-1.8% of stabilizer and 0.1-0.25% of silicon dioxide, so that the stability of the solid beverage is ensured while the sweetness of the solid beverage is reduced.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a low-GI solid beverage and its preparation method. Background Technology

[0002] As people's living standards continue to improve, their health awareness is also gradually increasing, leading to a growing demand for high-quality food. In the food market, low-sugar, low-calorie, and high-nutrient solid beverages have gained popularity due to their alignment with current healthy eating trends. These beverages are not only convenient to carry and store but also provide essential nutrients, meeting the health needs of diverse groups. The development of the solid beverage market has also driven advancements in related food additive technologies to meet consumers' higher demands for product quality and health.

[0003] In the formulation of solid beverages produced using wet processing methods, the addition of a high proportion of glucose syrup has long been a reliable practice. Glucose syrup plays a crucial role in solid beverage systems. On one hand, it acts as a carrier medium, ensuring that oils are evenly dispersed within the system, thus maintaining product stability. On the other hand, its high sweetness effectively reduces the cost of using other sweeteners, controlling production costs while maintaining product taste. This method of using glucose syrup is a standard practice in the food additive industry for addressing oil dispersion and cost control issues.

[0004] However, the addition of a high proportion of glucose syrup also brings obvious drawbacks. Due to the large-scale use of glucose syrup, the total sugar content of solid beverages is generally high, which does not meet the requirements for a low GI (glycemic index) and fails to meet consumers' demand for low-sugar, healthy foods. Summary of the Invention

[0005] To address the problem of high sugar content in existing solid beverages, this invention provides a low-GI solid beverage and its preparation method.

[0006] The first aspect of this invention is to provide a low-GI solid beverage, which adopts the following technical solution:

[0007] A low-GI solid beverage comprises the following ingredients by weight percentage: sodium caseinate 3-5%, whole milk powder 5-7%, refined vegetable oil 25-50%, polydextrose 21-31%, isomaltooligosaccharide 20-29%, emulsifier 1-2%, stabilizer 1.5-1.8%, and silica 0.1-0.25%.

[0008] By adopting the above technical solutions, polydextrose and isomaltooligosaccharides, both low-calorie, low-glycemic index sugars, replace the high proportion of glucose syrup in traditional solid beverages, thereby reducing the sugar content of the solid beverage. Sodium caseinate, whole milk powder, and refined vegetable oil work synergistically. Sodium caseinate emulsifies and stabilizes the oils, while whole milk powder provides stability and flavor, helping to maintain product stability. Emulsifiers reduce the surface tension at the oil-water interface, allowing the refined vegetable oil to be evenly dispersed in the aqueous phase, preventing separation of the oil and water phases, further ensuring product stability. Stabilizers adjust the viscosity and rheological properties of the product, preventing stratification and sedimentation during storage and use, ensuring product stability. Silica, as an anti-caking agent, prevents the solid beverage from clumping, ensuring product flowability and stability. These raw materials work together synergistically to reduce the sugar content of the solid beverage while ensuring the stability of the final product.

[0009] In a preferred embodiment, the emulsifier is at least one of mono- and diglycerides of fatty acids, diacetyl tartrate mono- and diglycerides, and sodium stearoyl lactylate.

[0010] In a preferred embodiment, the emulsifier is composed of mono- and diglycerides of fatty acids, sodium stearoyl lactylate, and diacetyl tartrate mono- and diglycerides in a weight ratio of 4:2:1.

[0011] By adopting the above technical solution, a mixture of mono- and diglycerides of fatty acids, sodium stearoyl lactylate, and diacetyl tartrate mono- and diglycerides in a weight ratio of 4:2:1 is selected as the emulsifier. The combined use of these three components allows for better dispersion of refined vegetable oils in the aqueous phase, forming a stable oil-water emulsion system. Compared with other emulsifiers, this combination more effectively reduces the surface tension at the oil-water interface, improves emulsification efficiency, and reduces the possibility of separation between the oil and water phases. This ensures the stability and uniformity of the solid beverage product, while also helping to maintain the product's smooth and consistent taste.

[0012] In a preferred embodiment, the stabilizer is at least one of dipotassium hydrogen phosphate, sodium tripolyphosphate, and sodium hexametaphosphate.

[0013] In a preferred embodiment, the stabilizer is composed of dipotassium hydrogen phosphate and sodium hexametaphosphate or sodium tripolyphosphate in a weight ratio of 1:(0.8-1).

[0014] By adopting the above technical solution, the addition of dipotassium hydrogen phosphate can buffer the pH of the liquid to neutral or slightly alkaline, thereby enhancing the antioxidant properties of the liquid. Sodium hexametaphosphate or sodium tripolyphosphate can effectively chelate metal ions and prevent protein flocculation. The combination of the two can better maintain the stability of the liquid system before solid beverage spraying and prevent the liquid from stratifying and precipitating during storage and use.

[0015] In a preferred embodiment, the refined vegetable oil is one or both of refined palm kernel oil and refined coconut oil.

[0016] A second aspect of the present invention is to provide a method for preparing a low-GI solid beverage as described above, comprising the following steps:

[0017] S2. Aqueous phase preparation: Add polydextrose, isomaltooligosaccharide, sodium caseinate, whole milk powder and stabilizer to hot water at 65-75℃, and keep warm and stir to make them completely dissolved and dispersed.

[0018] S2. Oil phase preparation: Heat and melt the refined vegetable oil, then add the emulsifier and stir to disperse evenly;

[0019] S3. Add the oil phase to the aqueous phase, emulsify by high-speed shearing, and then perform two-stage homogenization to form an oil-water emulsion system;

[0020] S4. Solid powder is obtained by spray drying of an oil-water emulsion system.

[0021] S5. After mixing and dispersing the solid powder with silica evenly, a solid beverage is obtained.

[0022] By employing the above technical solution, the preparation method can effectively prevent the aggregation and fusion of oil droplets at a high oil ratio, thereby reducing the surface oil content. Reduced surface oil content can decrease oxidation and spoilage of solid beverages during storage and transportation, extending shelf life. It also improves the flowability and dispersibility of solid beverages, enhancing product stability and quality. This results in low-GI solid beverages with better taste and richer nutrition, better meeting consumers' demands for high-quality food.

[0023] In a preferred embodiment, the first-stage pressure is 18-22 MPa, the second-stage pressure is 16-18 MPa, and the homogenization temperature of both stages is 60-70°C.

[0024] By employing the above technical solution, a primary homogenization pressure of 18-22 MPa can utilize the powerful impact and shear forces generated by high pressure to break larger fat globules into smaller ones. A secondary homogenization pressure of 16-18 MPa further disperses the broken fat globule clusters. Uniformly distributed fat globules are more easily encapsulated by other components, thereby increasing the encapsulation rate and reducing surface oil production.

[0025] In a preferred embodiment, the spray drying inlet air temperature is 165-195°C and the outlet air temperature is 75-85°C.

[0026] In summary, the present invention has the following beneficial effects: by using polydextrose and isomaltooligosaccharide to replace the existing glucose syrup, this application not only reduces the sugar content of solid beverages, but also ensures the stability of the final solid beverage product. Detailed Implementation

[0027] The present invention will be further described in detail below with reference to embodiments. All details not specifically stated herein are based on conventional conditions or conditions recommended by the manufacturer. All reagents and instruments, unless otherwise stated below, are commercially available conventional reagent products.

[0028] Example 1

[0029] A low-GI solid beverage comprising the following ingredients:

[0030] Sodium caseinate 0.4kg, whole milk powder 0.6kg, refined palm kernel oil (sliding melting point 26-30℃) 3.9kg, polydextrose 2.5kg, isomaltooligosaccharide 2.2kg, emulsifier 0.2kg, stabilizer 0.18kg, silicon dioxide 0.02kg;

[0031] Its emulsifier is a mono- and diglyceride fatty acid ester;

[0032] The stabilizer consists of dipotassium hydrogen phosphate and sodium hexametaphosphate in a weight ratio of 1:0.8;

[0033] Its preparation method includes the following steps:

[0034] S1. Aqueous phase preparation: Add polydextrose, isomaltooligosaccharide, sodium caseinate, whole milk powder and stabilizer to hot water at 65°C, and stir to keep warm until completely dissolved.

[0035] S2. Oil phase preparation: Heat refined palm kernel oil to 70°C, then add emulsifier and stir to disperse evenly;

[0036] S3. Add the oil phase to the water phase, emulsify by high-speed shearing for 5 minutes, and then perform two-stage homogenization. The first stage pressure is 18MPa and the second stage pressure is 16MPa. The homogenization temperature for both stages is 60℃, and finally an oil-water emulsion system is formed.

[0037] S4. Solid powder is obtained by spray drying of oil-water emulsion system. The spray drying conditions are: inlet air temperature of 165℃ and outlet air temperature of 75℃.

[0038] S5. After mixing and dispersing the solid powder with silica evenly, a solid beverage is obtained.

[0039] Example 2

[0040] A low-GI solid beverage comprising the following ingredients:

[0041] Sodium caseinate 0.3kg, whole milk powder 0.5kg, refined palm kernel oil (sliding melting point 26-30℃) 4.71kg, polydextrose 2.1kg, isomaltooligosaccharide 2.0kg, emulsifier 0.2kg, stabilizer 0.18kg, silicon dioxide 0.01kg;

[0042] Its emulsifier is sodium stearoyl lactylate;

[0043] The stabilizer consists of dipotassium hydrogen phosphate and sodium hexametaphosphate in a weight ratio of 1:0.8;

[0044] Its preparation method includes the following steps:

[0045] S1. Aqueous phase preparation: Add polydextrose, isomaltooligosaccharide, sodium caseinate, whole milk powder and stabilizer to hot water at 65°C, and stir to keep warm until completely dissolved.

[0046] S2. Oil phase preparation: Heat refined palm kernel oil to 70°C, then add emulsifier and stir to disperse evenly;

[0047] S3. Add the oil phase to the water phase, emulsify by high-speed shearing for 5 minutes, and then perform two-stage homogenization. The first stage pressure is 18MPa and the second stage pressure is 16MPa. The homogenization temperature for both stages is 60℃, and finally an oil-water emulsion system is formed.

[0048] S4. Solid powder is obtained by spray drying of oil-water emulsion system. The spray drying conditions are: inlet air temperature of 165℃ and outlet air temperature of 75℃.

[0049] S5. After mixing and dispersing the solid powder with silica evenly, a solid beverage is obtained.

[0050] Example 3

[0051] A low-GI solid beverage comprising the following ingredients:

[0052] Sodium caseinate 0.5kg, whole milk powder 0.7kg, refined palm kernel oil (sliding melting point 26-30℃) 2.525kg, polydextrose 3.1kg, isomaltooligosaccharide 2.9kg, emulsifier 0.1kg, stabilizer 0.15kg, silicon dioxide 0.025kg;

[0053] Its emulsifier is diacetyl tartrate mono- and diglycerides;

[0054] The stabilizer consists of dipotassium hydrogen phosphate and sodium tripolyphosphate in a weight ratio of 1:0.8;

[0055] Its preparation method includes the following steps:

[0056] S1. Aqueous phase preparation: Add polydextrose, isomaltooligosaccharide, sodium caseinate, whole milk powder and stabilizer to hot water at 65°C, and stir to keep warm until completely dissolved.

[0057] S2. Oil phase preparation: Heat refined palm kernel oil to 70°C, then add emulsifier and stir to disperse evenly;

[0058] S3. Add the oil phase to the water phase, emulsify by high-speed shearing for 5 minutes, and then perform two-stage homogenization. The first stage pressure is 18MPa and the second stage pressure is 16MPa. The homogenization temperature for both stages is 60℃, and finally an oil-water emulsion system is formed.

[0059] S4. Solid powder is obtained by spray drying of oil-water emulsion system. The spray drying conditions are: inlet air temperature of 165℃ and outlet air temperature of 75℃.

[0060] S5. After mixing and dispersing the solid powder with silica evenly, a solid beverage is obtained.

[0061] Example 4

[0062] A method for preparing a low-GI solid beverage differs from Example 1 in that the process parameters are different, as detailed below:

[0063] S1. Aqueous phase preparation: Add polydextrose, isomaltooligosaccharide, sodium caseinate, whole milk powder and stabilizer to hot water at 75°C, and stir to keep warm until completely dissolved.

[0064] S2. Oil phase preparation: Heat refined palm kernel oil to 70°C, then add emulsifier and stir to disperse evenly;

[0065] S3. Add the oil phase to the water phase, emulsify by high-speed shearing for 5 minutes, and then perform two-stage homogenization. The first stage pressure is 22 MPa and the second stage pressure is 18 MPa. The homogenization temperature for both stages is 70℃, and finally an oil-water emulsion system is formed.

[0066] S4. Solid powder is obtained by spray drying of oil-water emulsion system. The spray drying conditions are: inlet air temperature of 195℃ and outlet air temperature of 85℃.

[0067] S5. After mixing and dispersing the solid powder with silica evenly, a solid beverage is obtained.

[0068] Example 5

[0069] A low-GI solid beverage differs from Example 1 in that the emulsifier is composed of mono- and diglyceride fatty acid esters and diacetyl tartaric acid mono- and diglyceride esters in a weight ratio of 3:1, while all other aspects are the same as in Example 1.

[0070] Example 6

[0071] A low-GI solid beverage differs from Example 1 in that the emulsifier is composed of mono- and diglycerides of fatty acids, sodium stearoyl lactylate, and diacetyl tartrate mono- and diglycerides in a weight ratio of 4:2:1, while all other aspects are the same as in Example 1.

[0072] Example 7

[0073] A low-GI solid beverage differs from Example 1 in that an equal amount of refined coconut oil is used instead of refined palm kernel oil, while all other aspects are the same as in Example 1.

[0074] Comparative Example 1

[0075] A low-GI solid beverage differs from Example 1 in that an equal amount of refined soybean oil is used instead of refined palm kernel oil, while all other aspects are the same as in Example 1.

[0076] Comparison Example

[0077] A solid beverage differs from Example 1 in that glucose syrup is used instead of polydextrose and isomaltooligosaccharide. The amount of glucose syrup used, calculated based on solids, is 4.7 kg. All other aspects are the same as in Example 1.

[0078] Performance testing

[0079] The total sugar content and particle size of the solid beverages obtained in the above embodiments, comparative examples, and control examples were detected, and the specific results are shown in the table below.

[0080] The total sugar content was tested according to the first method in GB5009.8-2023.

[0081] Particle size was measured using a laser particle size analyzer. After brewing at a ratio of 1:10 and allowing to stand for 30 minutes, the particle size was measured and the solution state was observed at room temperature (25℃).

[0082] Table 1. Results of Solid Beverage Testing

[0083] project Total sugar g / 100g Particle size d(0.9)μm 10% aqueous solution Example 1 4.1 1.5 No layering Example 2 3.8 1.5 No layering Example 3 5.6 1.6 No layering Example 4 4.1 1.5 No layering Example 5 4.1 1.3 No layering Example 6 4.1 1.3 No layering Example 7 4.1 2.0 No layering Comparative Example 1 4.1 5.7 Layering Comparison Example 49 8.0 Layering

[0084] Based on the data in Table 1:

[0085] The total sugar content of the solid beverages obtained in Examples 1-7 of this application is all below 6g / 100g. Compared with the control example, their sweetness is significantly lower than that of the control example, and their particle size is all 2μm or less. The 10% aqueous solution did not show a layered state after standing for 30 minutes, indicating that the solid beverages obtained in the examples of this application not only have low sugar content, but also have good stability.

[0086] Compared with Example 1, the particle size of the solution obtained in Comparative Example 1 was significantly increased, and stratification was observed, further demonstrating that the formulation of this application not only reduced the sweetness of the solid beverage, but also improved its stability.

[0087] The embodiments described herein are merely illustrative of preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Therefore, all equivalent changes made in accordance with the structure, shape, and principle of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A low-GI solid beverage, characterized in that, The ingredients include the following ingredients by weight percentage: sodium caseinate 3-5%, whole milk powder 5-7%, refined vegetable oil 25-50%, polydextrose 21-31%, isomaltooligosaccharide 20-29%, emulsifier 1-2%, stabilizer 1.5-1.8%, and silica 0.1-0.25%.

2. A low-GI solid beverage according to claim 1, characterized in that: The emulsifier is at least one of mono- and diglycerides of fatty acids, diacetyl tartrate mono- and diglycerides, and sodium stearoyl lactylate.

3. A low-GI solid beverage according to claim 2, characterized in that: The emulsifier is composed of mono- and diglycerides of fatty acids, sodium stearoyl lactylate, and diacetyl tartrate mono- and diglycerides in a weight ratio of 4:2:

1.

4. A low-GI solid beverage according to claim 1, characterized in that: The stabilizer is at least one of dipotassium hydrogen phosphate, sodium tripolyphosphate, and sodium hexametaphosphate.

5. A low-GI solid beverage according to claim 4, characterized in that: The stabilizer is composed of dipotassium hydrogen phosphate and sodium hexametaphosphate or sodium tripolyphosphate in a weight ratio of 1:(0.8-1).

6. A low-GI solid beverage according to claim 1, characterized in that: The refined vegetable oil is one or both of refined palm kernel oil and refined coconut oil.

7. A method for preparing a low-GI solid beverage according to any one of claims 1-6, characterized in that: Includes the following steps: S1. Aqueous phase preparation: Add polydextrose, isomaltooligosaccharide, sodium caseinate, whole milk powder and stabilizer to hot water at 65-75℃, and keep warm and stir to make it completely dissolved and dispersed. S2. Oil phase preparation: Heat and melt the refined vegetable oil, then add the emulsifier and stir to disperse evenly; S3. Add the oil phase to the aqueous phase, emulsify by high-speed shearing, and then perform two-stage homogenization to form an oil-water emulsion system; S4. Solid powder is obtained by spray drying of an oil-water emulsion system. S5. After mixing and dispersing the solid powder with silica evenly, a solid beverage is obtained.

8. The method for preparing a low-GI solid beverage according to claim 7, characterized in that: The two-stage homogenization process is as follows: the first-stage pressure is 18-22 MPa, the second-stage pressure is 16-18 MPa, and the temperature of both stages is 60-70℃.

9. The method for preparing a low-GI solid beverage according to claim 7, characterized in that: The spray drying inlet air temperature is 165-195℃, and the outlet air temperature is 75-85℃.