A beverage and a method for preparing the same

Abstract

The present application provides a kind of beverage and its preparation method, beverage includes high ester pectin, saccharide and vitamin, the mass ratio of high ester pectin and vitamin is (30-50):1, the mass ratio of saccharide and vitamin is (60-100):1, the mass percentage content of high ester pectin in the beverage is 0.3%-0.5%, and the esterification degree of high ester pectin is greater than or equal to 60%. The present application helps to slow down the loss of vitamin in the beverage.

Description

Technical Field

[0001] This invention relates to the field of beverages, specifically to a beverage and its preparation method. Background Technology

[0002] Vitamins are key nutrients in beverages; however, due to their sensitive chemical properties, vitamins are prone to degradation during storage and transportation. This not only reduces the nutritional value of the beverage but may also affect its flavor and consumer acceptance.

[0003] The beverage industry has adopted several methods to reduce vitamin loss. For example, using light-protected packaging materials can reduce the degradation of vitamins caused by light exposure; controlling temperature and pH during production can slow down the chemical degradation of vitamins; and nitrogen-filled packaging can reduce the oxidation of vitamins by oxygen. In addition, adding antioxidants is a common method to protect vitamins from oxidative damage. However, these methods each have their limitations. For instance, light-protected packaging may increase costs, and the use of antioxidants may affect the taste of the beverage or raise consumer concerns about additives.

[0004] Therefore, how to effectively reduce the loss of vitamins in beverages is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] This invention provides a beverage and its preparation method, and the vitamin content of the beverage of this invention is minimally lost during its shelf life.

[0006] This invention provides a beverage comprising high-ester pectin, sugars, and vitamins, wherein the mass ratio of high-ester pectin to vitamins is (30-50):1, the mass ratio of sugars to vitamins is (60-100):1, the mass percentage of high-ester pectin in the beverage is 0.3%-0.5%, and the degree of esterification of the high-ester pectin is greater than or equal to 60%.

[0007] Optionally, the loss rate of the vitamins in the beverage is less than 10% within 30 days.

[0008] Optionally, the carbohydrate includes sucrose; and / or, the vitamins include vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 One or more of them.

[0009] Optionally, the beverage may also include one or more of fruit and vegetable juices, sweetness modifiers, and acidity modifiers.

[0010] Optionally, the beverage includes a live lactic acid bacteria beverage.

[0011] The present invention provides a method for preparing the beverage as described above, comprising: adding a first raw material system including high-ester pectin, sugars and vitamins to a base material to obtain the beverage.

[0012] Optionally, the method further includes: mixing the high-ester pectin, sugars, and vitamins to obtain a mixture, and then mixing the mixture with a second raw material system including water to obtain the first raw material system.

[0013] Optionally, it also includes: inoculating a third raw material system, which includes raw milk, with fermentation bacteria and fermenting it until the system acidity reaches 80-90°T, thereby obtaining the base material.

[0014] Optionally, the raw milk includes one or more of raw milk, whole milk powder, and skim milk powder; and / or, the protein content in the base material is 3.0% to 3.2% by mass.

[0015] Optionally, the mass ratio of the first raw material system to the base material is (6-7):(3-4).

[0016] This invention provides a beverage and its preparation method. High-ester pectin, sugars and vitamins can work synergistically to protect vitamins in the beverage, effectively slowing down the loss of vitamins in the beverage during its shelf life. Detailed Implementation

[0017] To enable those skilled in the art to better understand the present invention, the present invention will be further described in detail below. The specific embodiments listed below are merely descriptions of the principles and features of the present invention, and the examples are only for explaining the present invention and are not intended to limit the scope of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] Vitamins in beverages are prone to degradation. This not only reduces the nutritional value of the beverages but may also affect their flavor and consumer acceptance.

[0019] To overcome the deficiencies in the prior art, embodiments of the present invention provide a beverage comprising high-ester pectin, sugars, and vitamins, wherein the mass ratio of high-ester pectin to vitamins is (30-50):1, the mass ratio of sugars to vitamins is (60-100):1, the mass percentage content of high-ester pectin in the beverage is 0.3%-0.5%, and the degree of esterification of high-ester pectin is greater than or equal to 60%.

[0020] For example, the mass ratio of high-ester pectin to vitamins can be a range of 30:1, 35:1, 40:1, 45:1, 50:1, or any combination thereof.

[0021] For example, the mass ratio of carbohydrates to vitamins can be a range of 60:1, 70:1, 80:1, 90:1, 100:1, or any combination thereof.

[0022] This can be understood as the mass ratio of high-ester pectin, vitamins, and sugars being (30-50): 1: (60-100).

[0023] For example, the mass percentage of high-ester pectin in a beverage may be 0.3%, 0.4%, 0.5%, or any combination thereof.

[0024] The degree of esterification of high-ester pectin refers to the molar ratio of methoxy groups in the high-ester pectin molecule. A degree of esterification of high-ester pectin is greater than or equal to 60%, meaning the molar ratio of methoxy groups in the high-ester pectin molecule is greater than or equal to 60%.

[0025] The study found that high-ester pectin, sugars, and vitamins that meet the above conditions can play a synergistic role in protecting vitamins in beverages, effectively slowing down vitamin loss during the beverage's shelf life.

[0026] Therefore, the vitamin content in the beverage of the present invention is reduced during its shelf life.

[0027] In some embodiments, the loss rate of vitamins in the beverage is less than 10% over 30 days.

[0028] The vitamin loss rate is the ratio of the mass of vitamins lost in a beverage to the initial mass of vitamins in the beverage (e.g., the mass of vitamins in a freshly prepared beverage).

[0029] Within a shelf life of 30 days (inclusive), the vitamin loss rate in the beverage is less than 10%, indicating that the vitamin loss in the beverage of this embodiment is relatively small.

[0030] The aforementioned 30 days is equivalent to 30 × 24 hours.

[0031] In this embodiment of the invention, the vitamin content can be tested according to the corresponding national standards. For example, the content of vitamins A, D, and E shall be tested according to the relevant testing methods specified in the national standard GB 5009.82-2016 "National Food Safety Standard - Determination of Vitamins A, D, and E in Food"; the content of vitamin B1 shall be tested according to the relevant testing methods specified in the national standard GB 5009.84-2016 "National Food Safety Standard - Determination of Vitamin B1 in Food"; the content of vitamin B2 shall be tested according to the relevant testing methods specified in the national standard GB 5009.85-2016 "National Food Safety Standard - Determination of Vitamin B2 in Food"; and the content of vitamin B6 shall be tested according to the relevant testing methods specified in the national standard GB 5009.154-2016 "National Food Safety Standard - Determination of Vitamin B6 in Food".

[0032] In some embodiments, the sugars include sucrose (such as white sugar). Sucrose can work better with high-ester pectin and vitamins, better protecting vitamins and inhibiting vitamin loss.

[0033] In some embodiments, vitamins (compound vitamins) include vitamin A, vitamin C, vitamin D (such as vitamin D3), vitamin E, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 One or more of the following, preferably, the vitamins include vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 At least two of the above-mentioned vitamins are present. These vitamins work synergistically with high-ester pectin and sugars, resulting in a lower vitamin loss rate in the beverage.

[0034] In some embodiments, the beverage also includes one or more of fruit and vegetable juices, sweetness modifiers, and acidity modifiers, which help enhance the flavor of the beverage.

[0035] Specifically, fruit and vegetable juices may include mulberry concentrate, blackcurrant concentrate, purple cabbage juice, blueberry concentrate, sweet cherry concentrate, indigo juice, bayberry concentrate, blackberry concentrate, purple sweet potato concentrate, purple carrot concentrate; kiwi concentrate, kale powder, green grape concentrate, green plum concentrate, apple concentrate, cantaloupe concentrate, grapefruit concentrate, kumquat juice, lime concentrate, guava concentrate, cucumber concentrate, pomelo juice, grapefruit juice, and spinach concentrate. Gardenia powder; mango puree, carrot juice, sea buckthorn juice, carrot puree, pineapple concentrate, apricot concentrate, yellow peach concentrate, grapefruit juice, pomelo concentrate, cantaloupe concentrate, lemon juice, passion fruit juice, pumpkin puree; tomato concentrate, red beet concentrate, prune concentrate, strawberry concentrate, raspberry concentrate, cranberry concentrate, red grape concentrate, sour cherry concentrate, red grapefruit concentrate, blood orange concentrate, jujube concentrate, apple concentrate.

[0036] Furthermore, the fruit and vegetable juices may include at least four of the aforementioned fruit and vegetable juices. This helps to enhance the flavor of the mixed fruit and vegetable juices in the beverage.

[0037] In practical applications, the particle size of the contents in fruit and vegetable juices can meet the requirement of passing through a 100-mesh sieve.

[0038] Specifically, sweetness modifiers may include one or more of sucrose, fructose, sucralose, acesulfame potassium, steviol glycosides, xylitol, maltitol, erythritol, and mogrosides. The specific amount of each sweetness modifier added can be calculated and determined according to the expected sweetness of the beverage, and should comply with the relevant national standards.

[0039] Specifically, acidity regulators may include one or more of lactic acid, citric acid, malic acid, tartaric acid, phosphoric acid, and NaOH. The specific amount of acidity regulator added should be calculated and determined by comprehensively considering the target acidity of the beverage, the acidity introduced by other raw materials such as fruit and vegetable juices, and the acidity of the acidity regulator, and should comply with national standards.

[0040] In addition, the aforementioned beverages may also include edible flavorings.

[0041] In some embodiments, the beverage includes lactic acid bacteria beverages, such as live lactic acid bacteria beverages or live fruit and vegetable lactic acid bacteria beverages. Within 30 days, the vitamin loss rate in the lactic acid bacteria beverage is no more than 10%, thus enhancing its nutritional value.

[0042] This invention also provides a method for preparing the above-mentioned beverage, comprising: adding a first raw material system including high-ester pectin, sugars and vitamins to a base material to obtain the beverage.

[0043] Understandably, the mass ratio of the above-mentioned high-ester pectin, sugars and vitamins is (30-50):1, the mass ratio of sugars and vitamins is (60-100):1, the mass percentage of high-ester pectin in the beverage is 0.3%-0.5%, and the degree of esterification of high-ester pectin is greater than or equal to 60%.

[0044] The above preparation method is simple to operate and can produce a beverage with less vitamin loss.

[0045] In some embodiments, the above preparation method further includes: mixing high-ester pectin, sugars and vitamins to obtain a mixture, and then mixing the mixture with a second raw material system including water to obtain a first raw material system.

[0046] The study found that by dry mixing high-ester pectin, sugars, and vitamins to obtain a mixture, and then mixing the mixture with a second raw material system including water to obtain a first raw material system, the beverage prepared using this first raw material system significantly reduced the loss of vitamins during processing and slowed down the reduction of vitamin content within 30 days (shelf life).

[0047] In practice, high-ester pectin, sugars and vitamins are mixed (dry mixing) evenly to obtain a mixture. The mixture is then added (e.g., slowly) to water (such as purified water) at a temperature of 55-65°C while stirring. The mixture is allowed to dissolve for 15-30 minutes to obtain the first raw material system.

[0048] The first raw material system can be sterilized at a temperature of 90-98℃ for 5-10 minutes.

[0049] In some embodiments, the first raw material system further includes at least one of fruit and vegetable juice, sweetness regulator, acidity regulator, and edible flavoring.

[0050] Specifically, in the first raw material system, the mass percentage of fruit and vegetable juice can be 3% to 10%, the mass percentage of sweetness regulator can be 7% to 14%, the mass percentage of acidity regulator can be 0.2% to 0.8%, the mass percentage of edible flavoring can be 0.01% to 0.2%, and the remainder is water (e.g., purified water).

[0051] Fruit and vegetable juices and flavorings can be added to the first raw material system through a buffer mixing tank during the sterilization process.

[0052] In some embodiments, the above preparation method further includes: inoculating a third raw material system comprising raw milk with fermentation bacteria and then fermenting it until the fermentation endpoint is reached when the acidity of the system reaches 80-90°T, thereby obtaining the base material.

[0053] The aforementioned fermentation strains may include lactic acid bacteria.

[0054] This base material can be used as a raw material for milk.

[0055] Next, the above-mentioned first raw material system and base material (milk base material) are mixed to produce a lactic acid bacteria beverage. This lactic acid bacteria beverage exhibits minimal vitamin loss during processing, with a vitamin loss rate not exceeding 10% within a 30-day shelf life.

[0056] In practice, the raw milk can be dissolved and stirred at 45-55℃ for 20-40 minutes, and then homogenized at 50-60℃ with a pressure of 20-30 MPa. The homogenized raw milk can then be sterilized at 90-98℃ for 5-10 minutes. After sterilization, fermentation bacteria can be added to the raw milk at 42-44℃ and fermented for 5-8 hours until the pH reaches 4.4-4.6, or the acidity (titeric acidity) of the raw material system reaches 80-90°T, which is the fermentation endpoint. After reaching the fermentation endpoint, the milk should be immediately demulsified, sheared, and cooled to below 10℃.

[0057] Furthermore, the raw materials of the above-mentioned base material (fermented milk base) may include raw milk, lactic acid bacteria, and water.

[0058] Specifically, raw milk may include one or more of raw milk, whole milk powder, and skim milk powder.

[0059] In this embodiment of the invention, the content of raw milk in the base material is not particularly limited, only that the protein content of the milk base is 3.0% to 3.2%. For example, the mass percentage of raw milk in the base material (fermented milk base) can be greater than or equal to 99%, the mass percentage of whole milk powder in the base material (fermented milk base) can be 12% to 13%, and the mass percentage of skim milk powder in the base material (fermented milk base) can be 9% to 10%.

[0060] The mass percentage of lactic acid bacteria in the base material (fermented milk base) can be 0.01% to 0.05%.

[0061] In addition, the protein content in the above-mentioned base material (milk base raw material) can be 3.0% to 3.2% by mass.

[0062] In some embodiments, the mass ratio of the first raw material system to the base material is (6-7):(3-4).

[0063] For example, the mass ratio of the first raw material system to the base material can be 6:3, 6:4, 7:3, or 7:4.

[0064] In specific implementation, the first raw material system with a mass ratio of (6-7):(3-4) and the base material can be mixed, homogenized, and then cooled to below 10°C to obtain the beverage of the present invention.

[0065] The following uses a beverage comprising active fruit and vegetable lactic acid bacteria, as an example from an embodiment of the present invention, to explain its preparation process in detail, specifically including:

[0066] (1) Preparation of base material (milk base raw material): The raw milk is melted at 45-55℃ and stirred for 20-40 minutes, and then homogenized at 50℃-60℃. The homogenization pressure is 20-30MPa. The homogenized raw milk is then sterilized at 90-98℃ for 5-10 minutes.

[0067] (2) Inoculation and fermentation: Add fermentation bacteria to the sterilized raw milk at 42℃~44℃ and ferment for 5~8h until the pH is 4.4~4.6, or the acidity (titer acidity) of the raw material system is 80~90°T, which is the fermentation endpoint. After reaching the fermentation endpoint, the milk must be broken, sheared and cooled to below 10℃ immediately.

[0068] (3) Preparation of the first raw material system (sugar solution): Dry mix high ester pectin, vitamins and white sugar in proportion to obtain a mixture. Then raise the temperature of the second raw material system including water to 55℃~65℃, turn on the stirring and slowly add the mixture. Circulate and stir the mixture in the material system for 15~30 minutes.

[0069] (4) Sterilization of the first raw material system (sugar solution): The first raw material system (sugar solution) after mixing is sterilized. The sterilization temperature can be 90-98℃ and the time can be 5-10 minutes. During the sterilization process, fruit and vegetable juice (mixed fruit and vegetable juice) and / or flavoring are added through a buffer mixing tank.

[0070] (5) Mixing the base material and the first raw material system (i.e., fermented milk base and sugar solution): Mix the base material and the first raw material system (mixing), homogenize and cool to below 10°C. Stir for 10-15 minutes and then homogenize. The homogenization pressure can be 15-20 MPa to obtain lactic acid bacteria beverage.

[0071] (6) Filling and storage: After homogenization, the lactic acid bacteria beverage is filled and stored under cold storage at 0-4℃.

[0072] This invention involves dry mixing high-ester pectin, vitamins, and sugars (such as sucrose or white sugar) in a specific mass ratio, then adding the mixture to a first raw material system (sugar solution). The beverage of this invention is then prepared using this first raw material system (sugar solution). By controlling the above parameters, it is helpful to slow down the loss of vitamins in the beverage during processing and shelf life, and reduce the vitamin loss rate. For example, the processing loss rate of vitamins in lactic acid bacteria beverages can be controlled within 5%, and the content reduction (loss rate) of lactic acid bacteria beverages at the end of a 30-day shelf life can be controlled within 10%.

[0073] The equipment used in the beverage preparation method of this invention, such as steam fumigation equipment, homogenizer for homogenization, mixing tank for mixing, fermentation tank for fermentation, and sterilization equipment, can all be equipment known in the art.

[0074] Furthermore, the filling of beverages (such as lactic acid bacteria beverages and other liquid dairy products) in the embodiments of the present invention can also be carried out in accordance with the existing liquid product filling technology in the art, and the specific production equipment and filling process will not be described in detail here.

[0075] The present invention will be further described below through specific embodiments and comparative examples. Unless otherwise specified, the reagents, materials and instruments used below are all conventional reagents, materials and instruments, all of which are commercially available, and the reagents and materials involved can also be synthesized by conventional synthetic methods.

[0076] The high-ester pectin used in Examples 1-8 and Comparative Examples 2-7 had an esterification degree of 65% and was sourced from Cargill Asia Pacific Food Systems (Beijing) Co., Ltd.

[0077] The high-ester pectin used in Comparative Example 1 had an esterification degree of 50% and was sourced from Cargill Asia Pacific Food Systems (Beijing) Co., Ltd.

[0078] Fermentation strains: Bifidobacterium longum subsp. infantis YLGB-1496, Streptococcus salivarius subsp. thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus. Source: Bifidobacterium longum subsp. infantis YLGB-1496 is a proprietary probiotic from Yili, while Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were purchased from Chr. Hansen.

[0079] The target values ​​for each nutrient in the product using a compound vitamin (VA+VB1+VB2+VB6+VD) are as follows: VA: 85μg / 100g; VB1: 0.18mg / 100g; VB2: 0.18mg / 100g; VB6: 1.8mg / 100g; VD3: 3μg / 100g.

[0080] Example 1

[0081] This embodiment provides an active fruit and vegetable lactic acid bacteria beverage, the raw materials of which (based on 1000kg of active fruit and vegetable lactic acid bacteria beverage) are shown in Table 1:

[0082] Table 1

[0083]

[0084] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 40:1, and the mass ratio of sucrose to vitamins is 80:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 40:1:80, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.4%.

[0085] This embodiment also provides a method for preparing the above-mentioned active fruit and vegetable lactic acid bacteria beverage, including:

[0086] (1) Preparation of base material (milk base raw material): The raw milk is thawed at 45°C and stirred for 20 minutes, and then homogenized at 60°C with a homogenization pressure of 20MPa. The homogenized raw milk is then sterilized at a temperature of 98°C for 8 minutes.

[0087] (2) Inoculation and fermentation: Add fermentation bacteria to the sterilized raw milk at 43°C and ferment until the acidity (titer acidity) of the raw material system is 80-90°T, which is the fermentation endpoint. After reaching the fermentation endpoint, demulsification, shearing and cooling to below 10°C must be carried out immediately.

[0088] (3) Preparation of the first raw material system (sugar solution): The high ester pectin, compound vitamins and sucrose are dry mixed evenly in proportion to obtain a mixture. Then, the temperature of the second raw material system including water is raised to 60°C. After stirring, the mixture, acesulfame potassium, sucralose, citric acid and sodium citrate are slowly added. The mixture is circulated and stirred in the chemical system for 20 minutes.

[0089] (4) Sterilization of the first raw material system (sugar solution): The first raw material system (sugar solution) after mixing is sterilized. The sterilization temperature can be 95℃ and the time can be 10 minutes. During the sterilization process, fruit and vegetable juice (mixed fruit and vegetable juice) is added through a buffer mixing tank.

[0090] (5) Mixing the base material and the first raw material system (i.e., fermented milk base and sugar solution): Mix the base material and the first raw material system within 0.5 hours of demulsification at a mass ratio of 3:2 (i.e. 6:4) (mixing), homogenize and cool to below 10°C. After stirring for 10 minutes, homogenize again. The homogenization pressure can be 18MPa to obtain lactic acid bacteria beverage.

[0091] (6) Filling and storage: After homogenization, the lactic acid bacteria beverage is filled and stored under cold storage at 0-4℃.

[0092] Example 2

[0093] This embodiment is basically the same as Embodiment 1, except that:

[0094] The mass of high-ester pectin in the raw materials for active fruit and vegetable lactic acid bacteria beverages was adjusted to 5 kg, and the mass of sucrose was adjusted to 6 kg, while other conditions remained unchanged.

[0095] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 50:1, and the mass ratio of sucrose to vitamins is 60:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 50:1:60, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.5%.

[0096] Example 3

[0097] This embodiment is basically the same as Embodiment 1, except that:

[0098] The mass of sucrose in the raw materials of the active fruit and vegetable lactic acid bacteria beverage was adjusted to 6 kg, while other conditions remained unchanged.

[0099] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 40:1, and the mass ratio of sucrose to vitamins is 60:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 40:1:60, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.4%.

[0100] Example 4

[0101] This embodiment is basically the same as Embodiment 1, except that:

[0102] The mass of high-ester pectin in the raw materials of the active fruit and vegetable lactic acid bacteria beverage was adjusted to 3 kg, and the mass of sucrose was adjusted to 10 kg, while other conditions remained unchanged.

[0103] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 30:1, and the mass ratio of sucrose to vitamins is 100:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 30:1:100, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.3%.

[0104] Example 5

[0105] This embodiment is basically the same as Embodiment 1, except that:

[0106] The raw materials for the active fruit and vegetable lactic acid bacteria beverage (calculated per 1000 kg of active fruit and vegetable lactic acid bacteria beverage) are shown in Table 2.

[0107] Table 2

[0108]

[0109] In step 5) of the preparation method, the base material and the first raw material system are mixed at a mass ratio of 7:3;

[0110] All other conditions remain unchanged.

[0111] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 30:1, and the mass ratio of sucrose to vitamins is 60:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 30:1:60, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.3%.

[0112] Example 6

[0113] This embodiment is basically the same as Embodiment 1, except that:

[0114] The mass of high-ester pectin in the raw materials for active fruit and vegetable lactic acid bacteria beverages was adjusted to 5 kg, and the mass of sucrose was adjusted to 10 kg, while other conditions remained unchanged.

[0115] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 50:1, and the mass ratio of sucrose to vitamins is 100:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 50:1:100, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.5%.

[0116] Example 7

[0117] This embodiment is basically the same as Embodiment 1, except that:

[0118] The mass of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage raw materials was adjusted to 3.5 kg, the mass of vitamins to 0.1 kg, and the mass of sucrose to 9 kg, while other conditions remained unchanged.

[0119] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 35:1, and the mass ratio of sucrose to vitamins is 90:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 35:1:90, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.35%.

[0120] Example 8

[0121] This comparative example is basically the same as Example 1, except that:

[0122] Step 3) is adjusted to raise the temperature of the second raw material system including water to 60°C, then start stirring and add high-ester pectin, compound vitamins and sucrose in sequence, while slowly adding acesulfame potassium, sucralose, citric acid and sodium citrate, and circulating and stirring the mixture in the chemical system for 20 minutes.

[0123] All other conditions remain unchanged.

[0124] Comparative Example 1

[0125] This comparative example is basically the same as Example 1, except that:

[0126] The high ester pectin with a degree of esterification of 50% was used to replace the high ester pectin with a degree of esterification of 65% in Example 1.

[0127] All other conditions remain unchanged.

[0128] Comparative Example 2

[0129] This comparative example is basically the same as Example 1, except that:

[0130] The mass of high-ester pectin in the raw materials for active fruit and vegetable lactic acid bacteria beverages was adjusted to 3 kg, and the mass of sucrose was adjusted to 5 kg, while other conditions remained unchanged.

[0131] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 30:1, and the mass ratio of sucrose to vitamins is 50:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 30:1:50, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.3%.

[0132] Comparative Example 3

[0133] This comparative example is basically the same as Example 1, except that:

[0134] The mass of high-ester pectin in the raw materials of the active fruit and vegetable lactic acid bacteria beverage was adjusted to 3 kg, and the mass of sucrose was adjusted to 11 kg, while other conditions remained unchanged.

[0135] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 60:1, and the mass ratio of sucrose to vitamins is 60:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 30:1:110, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.3%.

[0136] Comparative Example 4

[0137] This comparative example is basically the same as Example 1, except that:

[0138] The mass of high-ester pectin and sucrose in the raw materials of the active fruit and vegetable lactic acid bacteria beverage were adjusted to 5 kg, while other conditions remained unchanged.

[0139] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 30:1, and the mass ratio of sucrose to vitamins is 50:1, that is, the mass ratio of high-ester pectin, vitamins and sugars is 50:1:50, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.5%.

[0140] Comparative Example 5

[0141] This comparative example is basically the same as Example 1, except that:

[0142] The mass of high-ester pectin in the raw materials of the active fruit and vegetable lactic acid bacteria beverage was adjusted to 5 kg, and the mass of sucrose was adjusted to 11 kg, while other conditions remained unchanged.

[0143] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 30:1, and the mass ratio of sucrose to vitamins is 110:1, that is, the mass ratio of high-ester pectin, vitamins and sugars is 50:1:110, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.5%.

[0144] Comparative Example 6

[0145] This comparative example is basically the same as Example 1, except that:

[0146] The mass of high-ester pectin in the raw materials of the active fruit and vegetable lactic acid bacteria beverage was adjusted to 2 kg, and the mass of sucrose was adjusted to 6 kg, while other conditions remained unchanged.

[0147] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 20:1, and the mass ratio of sucrose to vitamins is 60:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 20:1:60, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.2%.

[0148] Comparative Example 7

[0149] This comparative example is basically the same as Example 1, except that:

[0150] The mass of high-ester pectin in the raw materials for active fruit and vegetable lactic acid bacteria beverages was adjusted to 6 kg, and the mass of sucrose was adjusted to 10 kg, while other conditions remained unchanged.

[0151] In the above-mentioned active fruit and vegetable lactic acid bacteria beverage, the mass ratio of high-ester pectin to vitamins is 60:1, and the mass ratio of sucrose to vitamins is 100:1. That is, the mass ratio of high-ester pectin, vitamins and sugars is 60:1:100, and the mass percentage of high-ester pectin in the active fruit and vegetable lactic acid bacteria beverage is 0.6%.

[0152] Test case

[0153] The following parameters of the live fruit and vegetable lactic acid bacteria beverages in each embodiment and comparative example were tested:

[0154] 1) Protein content: The determination method is GB5009.5 (Method I);

[0155] 2) Vitamin content in the active fruit and vegetable lactic acid bacteria beverage on day 1 (the day the active fruit and vegetable lactic acid bacteria beverage is prepared) and day 30 of the storage period: The detection methods for various vitamins are as follows: Vitamin A and D content are determined according to the relevant detection methods specified in the national standard GB 5009.82-2016 "National Food Safety Standard - Determination of Vitamins A, D, and E in Food". Vitamin B1 content is determined according to the relevant detection methods specified in the national standard GB 5009.84-2016 "National Food Safety Standard - Determination of Vitamin B1 in Food". Vitamin B2 content is determined according to the relevant detection methods specified in the national standard GB 5009.85-2016 "National Food Safety Standard - Determination of Vitamin B2 in Food". Vitamin B6 content is determined according to the relevant detection methods specified in the national standard GB 5009.154-2016 "National Food Safety Standard - Determination of Vitamin B6 in Food".

[0156] 3) Vitamin loss rate after 30 days of storage: Vitamin loss rate after 30 days of storage = (Vitamin content in the active fruit and vegetable lactic acid bacteria beverage on day 1 of storage - Vitamin content in the active fruit and vegetable lactic acid bacteria beverage on day 30 of storage) / Vitamin content in the active fruit and vegetable lactic acid bacteria beverage on day 1 of storage × 100%.

[0157] 4) Vitamin processing loss rate: Vitamin processing loss rate = (Vitamin content in the raw materials of the active fruit and vegetable lactic acid bacteria beverage - Vitamin content in the active fruit and vegetable lactic acid bacteria beverage on the first day of storage) / Vitamin content in the raw materials of the active fruit and vegetable lactic acid bacteria beverage) × 100%.

[0158] Test Results

[0159] Table 3. Vitamin content per 100g of active fruit and vegetable lactic acid bacteria beverage

[0160]

[0161]

[0162] Note: "——" indicates not detected.

[0163] Table 4

[0164]

[0165]

[0166] Data Analysis:

[0167] Analysis of Examples 1-7 and Comparative Examples 1-7 shows that by limiting the high-ester pectin, vitamins, and sugars in the lactic acid bacteria beverage to meet the following conditions: the mass ratio of high-ester pectin to vitamins is (30-50):1, the mass ratio of sugars to vitamins is (60-100):1, the mass percentage of high-ester pectin in the beverage is 0.3%-0.5%, and the degree of esterification of high-ester pectin is greater than or equal to 60%, the synergistic effect of high-ester pectin, vitamins, and sugars can be fully utilized, significantly reducing the loss rate of each vitamin in the lactic acid bacteria beverage. Within a shelf life of 30 days, the loss rate of each vitamin in the active fruit and vegetable lactic acid bacteria beverage of the examples of this invention is less than 10%, while the loss rate of each vitamin in the active fruit and vegetable lactic acid bacteria beverage of the comparative examples is higher.

[0168] Analysis of Examples 1-7 and Example 8 shows that by dry mixing high-ester pectin, sugars and vitamins to obtain a mixture, and then mixing the mixture with a second raw material system including water to obtain a first raw material system, the beverage prepared using this first raw material system significantly reduces the loss of vitamins in the beverage during processing and slows down the reduction of vitamin content within 30 days (shelf life).

[0169] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A beverage, characterized in that, The beverage comprises high-ester pectin, sugars, and vitamins, wherein the mass ratio of high-ester pectin to vitamins is (30-50):1, the mass ratio of sugars to vitamins is (60-100):1, the mass percentage of high-ester pectin in the beverage is 0.3%-0.5%, and the degree of esterification of high-ester pectin is greater than or equal to 60%.

2. The beverage according to claim 1, characterized in that, Within 30 days, the loss rate of the vitamins in the beverage is less than 10%.

3. The beverage according to claim 1 or 2, characterized in that, The carbohydrates include sucrose; And / or, the vitamins include vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, and vitamin B1. 12 One or more of them.

4. The beverage according to any one of claims 1-3, characterized in that, The beverage also includes one or more of the following: fruit and vegetable juices, sweetness modifiers, and acidity modifiers.

5. The beverage according to any one of claims 1-4, characterized in that, The beverages include active lactic acid bacteria beverages.

6. A method for preparing the beverage according to any one of claims 1-5, characterized in that, include: The beverage is obtained by adding a first raw material system, including high-ester pectin, sugars, and vitamins, to the base material.

7. The method for preparing the beverage according to claim 6, characterized in that, Also includes: The high-ester pectin, sugars, and vitamins are mixed to obtain a mixture. The mixture is then mixed with a second raw material system including water to obtain the first raw material system.

8. The method for preparing the beverage according to claim 6 or 7, characterized in that, Also includes: The third raw material system, including raw milk, is inoculated with fermentation bacteria and fermented until the acidity of the system reaches 80-90°T, thus obtaining the base material.

9. The method for preparing the beverage according to claim 8, characterized in that, The raw milk includes one or more of raw milk, whole milk powder, and skim milk powder; And / or, the protein content in the base material is 3.0% to 3.2% by mass.

10. The method for preparing the beverage according to any one of claims 6-9, characterized in that, The mass ratio of the first raw material system to the base material is (6-7):(3-4).

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