CN100333669C - Mist generating agent and preparation method thereof - Google Patents

Abstract

The present invention discloses a mist generating agent which contains the components: beta-cyclodextrin, sorbitol, decanoyl/octanoyl-glyceride, modified starch, abietic acid glyceride of an emulsion system which has water-oil particles between 0.5 mum and 2 mum and is formed after emulsifying and homogenizing the decanoyl/octanoyl-glyceride and the modified starch, distilled water, citric acid and a xuanzhu glycoside extractive. The present invention also discloses the preparation method of the mist generating agent. The preparation method orderly comprises the steps of preparing a water phase, an oil phase and emulsification essence, and in the step of preparing the emulsification essence, firstly, an embedding agent, namely the beta-cyclodextrin, is added, then is stirred at high speed and is added to an oil phase feed solution. The present invention can help release the peculiar smell of embedded fruit beverages and reserve the fragrance of fruit beverages and, can also enhance the lubricity and the purity of the mouth feel of the fruit beverages, particularly effectively improves the naturalness of the fruit beverages and obviously enhances the quality of the fruit beverages. The present invention is suitable for the fruit beverages coldly and hotly filled.

Description

A kind of cloud forming agent and preparation method thereof

technical field

The invention relates to emulsified essence, in particular to a clouding agent and a preparation method thereof.

Background technique

Clouding agent is usually used in flavored water drinks or fruit juice drinks added with essential oils, spices and other ingredients. Such as foggy traits. For example, the main raw material of lemon juice drink is water, which is transparent, and after adding clouding agent, it will form an opaque fog like lemon juice. There are two types of clouding agents: oil-in-water type and water-in-oil type. The common oil-in-water clouding agent in the market is composed of gum arabic, salad oil, sweet orange oil or sweet orange terpene, glyceryl abietate, sucrose diacetate hexaisobutyrate, citric acid, benzene Sodium Formate, Sorbitol, Propylene Glycol and Distilled Water. Gum arabic is a natural colloid, which is difficult to be controlled by microorganisms, and it is easy to cause the microorganisms in the final product to exceed the standard. Moreover, gum arabic has poor heat resistance, and the turbidity of the clouding agent prepared with it is greatly affected by temperature, so it is not suitable for hot filling. Production of juice drinks. Salad oil is an oil phase solvent, which has poor solubility, small specific gravity, and is easy to oxidize. The clouding agent prepared with it is prone to greasy smell and the taste is not lubricated enough. And sucrose diacetate hexaisobutyrate mouthfeel is very bitter, as the weighting agent of preparation clouding agent, can cause the mouthfeel of clouding agent bad, can bring bitterness and astringency in fruit juice drink. As for the preparation method of the existing clouding agent is relatively rough, there is no pasteurization process link, and the product is easily subject to secondary pollution by microorganisms.

Contents of the invention

A technical problem to be solved by the present invention is to make up for the defects of the prior art, and propose a composition that does not have gum arabic, salad oil and sucrose diacetate hexaisobutyrate, and does not have flavoring agents, flavoring agents and pigments. clouding agent. This clouding agent can help to release and retain the aroma of juice drinks, embed the peculiar smell and miscellaneous taste of juice drinks, and can also enhance the lubricity and thickness of the juice drinks, especially effectively improving the natural sensory of fruit drinks , not only suitable for cold filling fruit juice drinks, but also suitable for hot filling fruit juice drinks.

Another technical problem to be solved by the present invention is to propose a preparation method of the above-mentioned clouding agent.

For clouding agent of the present invention, above-mentioned technical problem is solved like this:

This clouding agent is characterized in that its components contain 0.20% to 1.00% by weight of β-cyclodextrin, 6.00% to 20.00% of sorbitol, and 5.00% to 14.00% of glyceryl caprate , and 7.00% to 30.00% of modified starch.

β-cyclodextrin is an embedding agent, its function is to envelop various compound molecules, increase the stability of the enveloped substance to light, heat and oxygen, change the physical and chemical properties of the enveloped substance, and help to retain the juice drink aroma, and embed the peculiar smell and miscellaneous taste of fruit juice drinks.

Sorbitol is a thickener with good sweetness, refreshing and hygroscopicity. Its function is to increase the viscosity of the emulsifier, reduce the chance of collision between particles, and reduce the sedimentation velocity. Its substitutes include glycerin, pectin, and propylene glycol.

Glyceryl caprylate is an emulsion stabilizer and an antioxidant, and its function is to act as a solvent for the oil phase to improve the taste.

Modified starch is an emulsifier, its function is to emulsify, reduce the surface tension between water and oil particles, and improve the taste. Its substitutes include denatured gum arabic and Xinyuan gum.

The components of the clouding agent include sorbitol, caprylic acid glyceride, and modified starch, which can enhance the lubricity and thick feeling of the fruit juice drink.

The characteristic of this clouding agent is that its components also contain caprylic capric acid glyceride and modified starch after emulsification and homogenization to form an emulsion system with water and oil particles between 0.5 μm and 2 μm. The weight percentage content is respectively 3.00% to 8.00%, 45.00% to 75.00% of abietic acid glyceride, distilled water.

Rosin acid glyceride is a weighting agent, its function is to increase the specific gravity of the oil phase and reduce the weight difference between the water phase and the oil.

Distilled water is a solvent and a filler, and its function is to dissolve modified starch and increase the fluidity of the product. Its substitutes include deionized water and purified water.

The emulsion system formed by caprylic capric acid glyceride, modified starch, abietic acid glyceride and distilled water after emulsification and homogenization can effectively improve the natural sensory of fruit juice drinks.

For clouding agent of the present invention, above-mentioned technical problem can also be solved like this:

The characteristic of this clouding agent is that there is also citric acid with a weight percentage content of 0.20% to 0.80% in its components. It is a preservative, and its function is to adjust the pH value of the above-mentioned emulsion system. Its substitute has sodium benzoate ,benzoic acid.

For clouding agent of the present invention, above-mentioned technical problem can be further solved like this:

This clouding agent is characterized in that its components and weight percent content are respectively:

β-cyclodextrin 0.20%～1.00%;

Sorbitol 6.00%～20.00%;

Caprylic capric acid glyceride 5.00%～14.00%;

Modified starch 7.00%～30.00%;

Rosin acid glyceride 3.00%～8.00%;

Distilled water 45.00%～75.00%;

Citric acid 0.20%～0.80%;

Lasting glucoside extract 0.06% ~ 0.10%.

For the preparation method of clouding agent of the present invention, above-mentioned technical problem is solved like this:

Before preparation, ensure that the equipment is in good operating condition, and refer to the production process regulations for edible flavors for the requirements of measuring instruments, containers, and picking materials used. The preparation steps are the same as those of the existing preparation method, including the steps of preparing water phase, preparing oil phase and preparing emulsified essence in sequence.

The preparation method of this clouding agent comprises first preparing the aqueous phase material liquid with the glucoside extract, modified starch, citric acid and partly distilled water of the component weight percentage respectively, and the caprylic capric acid glyceride of the component weight percentage Glyceryl rosin is used to prepare the oil phase material liquid for subsequent use, and then the emulsified essence is prepared, and the standby water phase material liquid, sorbitol and part of the distilled water in the percentage by weight of the components are successively dropped into the primary emulsification pot, and it is characterized in that:

After the material in the colostrumization pot is closed until it is clear and transparent, immediately drop into the β-cyclodextrin of the component weight percentage, and add distilled water of 1% to 3% of the water consumption, so that the total weight percentage of the distilled water reaches The weight percentage of the components is added while dissolving, followed by high-speed stirring, and after 8 minutes to 12 minutes, the temperature is raised to 65°C to 75°C, and then the spare oil phase material liquid is added dropwise while stirring at a high speed, and the drop rate is 70 kg/hour to 80 kg/hour, continue to stir for 1.5 hours to 2.5 hours after the dropwise addition, and then take a small sample of 50 kg to 100kg and homogenize it in a high-pressure homogenizer for a small test to determine the qualified homogeneous pressure value of 16±3MPa , and then homogenize all the feed liquid according to the determined qualified homogeneous pressure value of 16±3MPa, send it to the finished product pot for cooling, and stir at a high speed for 0.8 hours to 1.2 hours, stop stirring when the temperature is lower than 32°C~38°C, and finally , Fill the qualified emulsified essence.

For the preparation method of clouding agent of the present invention, above-mentioned technical problem can be solved like this:

The cooling in the pot of the finished product for preparing the emulsified essence is through jacket cooling or natural cooling.

The clouding agent of the present invention can help to release and retain the aroma of the juice drink, embed the peculiar smell and miscellaneous taste of the juice drink, and can also enhance the lubricity and thick feeling of the mouthfeel of the juice drink, especially effectively improving the natural feeling of the juice drink It can significantly improve the quality of fruit juice drinks. The clouding agent of the present invention is not only suitable for cold filling fruit juice drinks, but also suitable for hot filling fruit juice drinks.

Detailed ways

The present invention will be further described below in combination with specific embodiments.

Specific implementation mode one

This clouding agent is characterized in that its components and weight percent content are respectively:

β-cyclodextrin 0.8%;

Sorbitol 10.0%;

Glyceryl Caprylate 7.0%;

Modified starch 7.0%;

Rosin acid glyceride 5.0%;

Distilled water 69.5%;

Citric acid 0.6%;

Lasting glucoside extract 0.1%.

The preparation method of this clouding agent comprises first preparing the aqueous phase material liquid with the glucoside extract, modified starch, citric acid and partly distilled water of the component weight percentage respectively, and the caprylic capric acid glyceride of the component weight percentage Glycerol rosinic acid esters are used to prepare the oil phase material liquid for subsequent use, and then the emulsified essence is prepared. First, the standby water phase material liquid, sorbitol and part of distilled water in the weight percentage of the components are successively put into the colostrum pot, and then the materials in the colostrum pot are , after closing until it is clear and transparent, immediately add β-cyclodextrin in the weight percentage of the components, and add distilled water with a water consumption of 1% to 3%, so that the total weight percentage of the distilled water reaches the weight percentage of the components, while dissolving Put in, then stir at a high speed, after 8 minutes to 12 minutes, heat up to a temperature of 65°C to 75°C, then add the standby oil phase liquid dropwise while stirring at a high speed, the dropping rate is 70kg/hour to 80kg/hour After the dropwise addition, continue to stir for 1.5 hours to 2.5 hours, then take a small sample of 50kg to 100kg and homogenize it in a high-pressure homogenizer for a small test to determine the qualified homogenization pressure value of 16±3MPa, and then mix all the feed liquid according to the determined Qualified homogeneous pressure value 16±3MPa homogeneous, sent to the finished product pot for natural cooling, and high-speed stirring for 0.8 hours to 1.2 hours, stop stirring when the temperature is lower than 32 ° C ~ 38 ° C, and finally, the qualified emulsified flavor filling.

The specific steps for preparing the water phase are as follows: first put the glucoside extract and part of the distilled water in the weight percentage of the components into the water phase reaction pot equipped with a stirring device, stir and mix evenly, and then heat to a temperature of 45 ° C ~ 55 ° C , then put the modified starch in the weight percentage of the components into the water phase reaction pot, use the waste heat to heat up to a temperature of 55°C to 65°C, continue stirring for 5 hours to 6 hours, then put the citric acid in the weight percentage of the components, and Continue to stir for 0.5 hours to 1 hour to form a water phase. Finally, perform secondary centrifugation on the water phase whose relative density is 1.079±0.008 after the inspection, and use the centrifuged water phase feed liquid for future use.

The specific steps for preparing the oil phase are as follows: firstly put caprylic capric acid glyceride in the weight percentage of the components into an oil phase reaction pot equipped with a stirring device and stir, then heat to a temperature of 60°C to 70°C, and then preform the powder Glycerol abietic acid in the weight percent of the component is put into the oil phase reaction pot, and the temperature is raised to 70° C. to 80° C. with waste heat, and the stirring is continued for 1.8 hours to 2.2 hours.

Finally, the oil-phase material liquid whose relative density is qualified is used for standby. (The relative density of the oil phase is 1.007±0.008)

This clouding agent has good stability, can improve the natural sensory perception of juice drinks, can increase the thickness of the mouthfeel of fruit juice drinks, especially can significantly increase the lubricity of the mouthfeel of fruit juice drinks, and can also help the release of beverage aroma. Increase the fragrance and bury miscellaneous flavors.

Specific implementation mode two

This clouding agent is characterized in that its components and weight percent content are respectively:

β-cyclodextrin 0.6%;

Sorbitol 6.0%:

Glyceryl Caprylate 9.0%;

Modified starch 30.0%;

Rosin acid glyceride 7.0%;

Distilled water 46.9%;

Citric acid 0.4%;

Lasting glucoside extract 0.1%.

The preparation method of this clouding agent is the same as the specific embodiment one.

This clouding agent has good stability, can significantly improve the natural sensory perception of fruit juice drinks, can increase the lubricity of the taste of fruit juice drinks, especially can significantly increase the thickness of the taste of fruit juice drinks, and can also help the release of beverage aroma , increase the fragrance, and bury miscellaneous flavors.

The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be assumed that the specific implementation of the present invention is limited to these descriptions. For those of ordinary skill in the technical field of the present invention, without departing from the concept of the present invention, they can also make some simple deduction or replacement, which should be regarded as belonging to the patent of the present invention determined by the submitted claims. protected range.

Claims (8)

1. mist generating agent is characterized in that: it is β-cyclodextrin of 0.20%～1.00%, 6.00%～20.00% sorbierite, 5.00%～14.00% Glycerin, mixed triester with caprylic acid capric acid and 7.00%～30.00% converted starch that weight percent content is arranged in its component.

2. according to the described mist generating agent of claim 1, it is characterized in that: also have in its component with Glycerin, mixed triester with caprylic acid capric acid, converted starch behind the emulsification homogeneous, the weight percent content that forms the emulsion system of water elaioleucite between 0.5 μ m～2 μ m is respectively 3.00%～8.00%, 45.00%～75.00% rosin triglyceride, distilled water.

3. according to the described mist generating agent of claim 2, it is characterized in that: also having weight percent content in its component is the citric acid of 0.20%0.80%.

4. according to the described mist generating agent of claim 3, it is characterized in that: its component and weight percent content are respectively:

β-cyclodextrin 0.20%～1.00%;

Sorbierite 6.00%～20.00%;

Glycerin, mixed triester with caprylic acid capric acid 5.00%～14.00%;

Converted starch 7.00%～30.00%;

Rosin triglyceride 3.00%～8.00%;

Distilled water 45.00%～75.00%;

Citric acid 0.20%～0.80%;

Shoe last or hat block Zhu glucoside extract 0.06%～0.10%.

5. according to the described mist generating agent of claim 4, it is characterized in that: its component and weight percent content are respectively:

β-cyclodextrin 0.8%;

Sorbierite 10.0%;

Glycerin, mixed triester with caprylic acid capric acid 7.0%;

Converted starch 7.0%;

Rosin triglyceride 5.0%;

Distilled water 69.5%;

Citric acid 0.6%;

Shoe last or hat block Zhu glucoside extract 0.1%.

6. according to the described mist generating agent of claim 4, it is characterized in that: its component and weight percent content are respectively:

β-cyclodextrin 0.6%;

Sorbierite 6.0%;

Glycerin, mixed triester with caprylic acid capric acid 9.0%;

Converted starch 30.0%;

Rosin triglyceride 7.0%;

Distilled water 46.9%;

Citric acid 0.4%;

Shoe last or hat block Zhu glucoside extract 0.1%.

7. the preparation method of a mist generating agent, comprise that elder generation prepares aqueous phase liquid with shoe last or hat block Zhu glucoside extract, converted starch, citric acid and the part distilled water of weight percentages of components respectively, it is standby that Glycerin, mixed triester with caprylic acid capric acid, the rosin triglyceride of weight percentages of components prepared the oil phase feed liquid, prepare emulsifying essence then, sorbierite and part distilled water with standby aqueous phase liquid, weight percentages of components drops in the first emulsification pot successively earlier, it is characterized in that:

Again with the material in the first emulsification pot, melt is good to clear, drop into the cycloheptaamylose of weight percentages of components immediately, and the additional distilled water that drops into water consumption 1%～3%, make the total weight percent of distilled water reach weight percentages of components, drop into while dissolving, follow high-speed stirred, after 8 minutes～12 minutes, being warming up to temperature is 65 ℃～75 ℃, limit high-speed stirred again, the limit drips standby oil phase feed liquid, and rate of addition is 70 kilograms/hour～80 kilograms/hour, dropwises the back and continues to stir 1.5 hours～2.5 hours, get sample 50kg～100kg again and make lab scale at the high pressure homogenizer homogeneous, to determine qualified homogenization pressure value 16 ± 3MPa, again with whole feed liquids according to qualified homogenization pressure value 16 ± 3MPa homogeneous of determining, deliver to that the finished product pot is interior to be cooled off, and high-speed stirred 0.8 hour～1.2 hours, when being lower than 32 ℃～38 ℃, temperature stops to stir, and last, the emulsifying essence that is up to the standards is carried out can.

8. according to the preparation method of the described mist generating agent of claim 7, it is characterized in that:

Cooling is by chuck cooling or cooling naturally in the finished product pot of described preparation emulsifying essence.