CN101744338B - Preparation method of solid beverage and solid beverage prepared by same - Google Patents
Preparation method of solid beverage and solid beverage prepared by same Download PDFInfo
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- CN101744338B CN101744338B CN2008102038506A CN200810203850A CN101744338B CN 101744338 B CN101744338 B CN 101744338B CN 2008102038506 A CN2008102038506 A CN 2008102038506A CN 200810203850 A CN200810203850 A CN 200810203850A CN 101744338 B CN101744338 B CN 101744338B
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 51
- 239000007787 solid Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 72
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 50
- 239000008103 glucose Substances 0.000 claims abstract description 50
- 239000002562 thickening agent Substances 0.000 claims abstract description 41
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 claims abstract description 33
- 235000019634 flavors Nutrition 0.000 claims abstract description 33
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 32
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 32
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 32
- 235000008939 whole milk Nutrition 0.000 claims abstract description 32
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 239000000049 pigment Substances 0.000 claims abstract description 19
- 239000007864 aqueous solution Substances 0.000 claims abstract description 15
- 238000004040 coloring Methods 0.000 claims abstract description 14
- 239000000243 solution Substances 0.000 claims abstract description 13
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 56
- 229960003080 taurine Drugs 0.000 claims description 28
- MKWYFZFMAMBPQK-UHFFFAOYSA-J sodium feredetate Chemical compound [Na+].[Fe+3].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O MKWYFZFMAMBPQK-UHFFFAOYSA-J 0.000 claims description 24
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 24
- 229960001763 zinc sulfate Drugs 0.000 claims description 24
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 24
- 239000000576 food coloring agent Substances 0.000 claims description 23
- 239000000126 substance Substances 0.000 claims description 19
- 239000011248 coating agent Substances 0.000 claims description 14
- 238000000576 coating method Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 229920001285 xanthan gum Polymers 0.000 claims description 14
- 229920000161 Locust bean gum Polymers 0.000 claims description 8
- 239000000711 locust bean gum Substances 0.000 claims description 8
- 235000010420 locust bean gum Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 238000009495 sugar coating Methods 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000003973 paint Substances 0.000 claims description 2
- 235000020166 milkshake Nutrition 0.000 abstract description 14
- 239000002932 luster Substances 0.000 abstract description 5
- 238000007580 dry-mixing Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 22
- 241000220223 Fragaria Species 0.000 description 16
- 235000016623 Fragaria vesca Nutrition 0.000 description 16
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 16
- 239000002994 raw material Substances 0.000 description 12
- 239000002131 composite material Substances 0.000 description 9
- 244000303965 Cyamopsis psoralioides Species 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 239000001506 calcium phosphate Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 6
- 229940078499 tricalcium phosphate Drugs 0.000 description 6
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 6
- 235000019731 tricalcium phosphate Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000035622 drinking Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000021050 feed intake Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000011701 zinc Substances 0.000 description 4
- 229910052725 zinc Inorganic materials 0.000 description 4
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 3
- 240000008886 Ceratonia siliqua Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000178 monomer Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000013077 scoring method Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000004567 concrete Substances 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
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- Dairy Products (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of a solid beverage and the solid beverage prepared by the same, which comprises the following steps: coloring and premixing: coloring: preparing the edible pigment into an aqueous solution with the mass fraction of 0.5-2%, and adding the prepared aqueous solution of the edible pigment onto the glucose powder to ensure that all the pigment solution is uniformly distributed on the glucose powder; premixing: mixing an anticaking agent, fruit powder and a thickening agent into a premix; feeding and dry mixing: adding whole milk powder, maltodextrin, white granulated sugar, the glucose powder obtained in the step I and premix, and carrying out dry mixing; wherein, the whole milk powder is 450-500 parts; the white granulated sugar accounts for 180 plus 220 parts; 200 portions of maltodextrin is 150-; the glucose is 100-150 parts; 8-12 parts of a thickening agent; 4-10 parts of an anticaking agent; 1-5 parts of fruit powder; 0.01-0.03 part of edible pigment by weight. The solid beverage prepared by the preparation method has good color, luster, mixing property and mouthfeel, and the mouthfeel and flavor are similar to those of milk shake.
Description
Technical field
The preparation method who the present invention relates to a kind of beverage reaches by its product that makes, and the concrete preparation method who relates to a kind of solid beverage reaches by its solid beverage that makes.
Background technology
Solid beverage has the characteristics such as convenience, raciness, instant capacity be good of drinking of carrying.Milk and fruit all are nutritious, all-ages nutrient excellent products.With milk and fruit ingredient is raw material, and adds certain nutrient and process solid beverage, makes people when can enjoying one glass of beverage aromatic character and agreeable taste whenever and wherever possible, can replenish health nutrition again.And milk shake is a kind of iced dairy produce that is mixed together by milk, ice cream, fruit and other flavouring etc., is loved by the people during the broiling summer.
At present, in the existing solid beverage product, all be not similar to the solid beverage of milk shake in disclosed solid beverage patent and on the market.And in disclosed solid beverage patent, the manufacturing process of solid beverage does not all propose to use dry mixing process and pigment coloring process, and in the technology of traditional preparation solid beverage, all comprises dissolving batching and dry run.
Summary of the invention
The preparation method that technical problem to be solved by this invention has provided a kind of solid beverage reaches by its solid beverage that makes.The solid beverage that is made by preparation method of the present invention has good color and luster, brew and mouthfeel, and its taste flavor is similar to milk shake.
The present invention relates to a kind of preparation method of solid beverage, it comprises the following steps:
1. paint and premix:
Colouring: it is 0.5%～2% the aqueous solution that food coloring is made into mass fraction, and the food coloring aqueous solution for preparing is added on the powdered glucose, and whole pigment solutions are evenly distributed on the glucose powder;
Premix: anticaking agent, Fruit powder and thickener are mixed into premix;
2. do and mix:, do to mix getting final product powdered glucose and the premix that 1. whole milk powder, maltodextrin, white granulated sugar, step obtain;
Wherein, described whole milk powder, white granulated sugar, maltodextrin, glucose, thickener, anticaking agent, Fruit powder and food coloring all can be the conventional raw material of this area; The consumption of described whole milk powder is 450-500 part; The consumption of described white granulated sugar is 180-220 part; The consumption of described maltodextrin is 150-200 part; The consumption of described glucose is 100-150 part; The consumption of described thickener is 8-12 part; The consumption of described anticaking agent is 4-10 part; The consumption of described Fruit powder is 1-5 part; The consumption of described food coloring is 0.01-0.03 part; More than be parts by weight.
Step 1. in: what the technology of described colouring was preferable is: powdered glucose is put into the coating pan of sugar coating machine, and rotation coating pan limit, limit sprays into the food coloring aqueous solution for preparing, and uses air-heater that it is carried out drying simultaneously; What the mass fraction of the described food coloring aqueous solution was preferable is 1%～1.5%.
Among the above-mentioned preparation method; Add some conventional additives in the time of can also or do mixing at premix, like in zinc sulfate, taurine, Ferric Sodium Edetate and the flavor substance one or more, what the consumption of described zinc sulfate was preferable is 0.2 part; What the consumption of described taurine was preferable is 0.4 part; What the consumption of described Ferric Sodium Edetate was preferable is 0.6 part, the consumption of described flavor substance preferable for being no more than 5 parts, more than be parts by weight.
When in step premix step 1., adding zinc sulfate, taurine, Ferric Sodium Edetate and flavor substance; What the premix step was preferable is: add zinc sulfate, taurine, Ferric Sodium Edetate and anticaking agent earlier and mixed 3 minutes; Add thickener, Fruit powder and flavor substance again and continue to mix 3 minutes, be mixed into premix; The used machine of premix is the conventional machine in this area, is generally small-sized dry-mixed machine, and preferable is the small-sized three-dimensional dry-mixed machine.
Step 2. in: what described step of do mixing was preferable is: drop into the powdered glucose that 1. whole milk powder, white granulated sugar, maltodextrin and the step of each half weight obtain earlier; Drop into the premix that 1. step obtains again; Drop into the powdered glucose that 1. remaining whole milk powder, white granulated sugar, maltodextrin and step obtain at last, do then and mix; What the described dried time of mixing was preferable is 9～11 minutes; Preferable mistake 60～80 mesh sieves of described white granulated sugar use, and better is after pulverizing with grinder, to cross 60～80 mesh sieves and use; Doing and mixing used machine is the conventional machine in this area, is generally large-scale dry-mixed machine, and volume is generally at 1～3 cubic metre, and preferable is horizontal twin-screw mixing procedure machine;
Step 1. with step preferable discharge and packing of carrying out again after 2..Described discharge is to enter in the charging basket product that mixes temporary.
Among the present invention; What described thickener was preferable is specific composite thickener; Comprise 3-6 part xanthans, 2-5 part guar gum and 1-3 part locust bean gum; It can also contain some other conventional additives, like sodium carboxymethylcellulose and/or potassium dihydrogen phosphate etc., the simple mixing of above-mentioned each composition can be made described specific composite thickener.Wherein said umber is parts by weight.
The invention further relates to a kind of solid beverage that makes by above-mentioned preparation method.
The preferable the key technical indexes of solid beverage of the present invention is as shown in the table:
| Project | Index |
| Fat | 11-14％ |
| Protein | 10-13％ |
| Carbohydrate | 65-75％ |
| Taurine | 25-45mg/100g |
| Calcium | 350-750mg/100g |
| Iron | 5-12mg/100g |
| Zinc | 5-12mg/100g |
Wherein each percentage is mass percent.
Solid beverage of the present invention can adopt the packaged form of compound plastic bag; The suggestion ratio that reconstitutes adds 150ml water for the 50g product; With hot water, the equal rapidly dissolvable of cold water; The color and luster of the product that obtains, local flavor, mouthfeel, overall assessment all are superior to the solid beverage product of being correlated with, and are similar to the milk shake drink that people like.
Reagent that the present invention relates to and raw material are all commercially available to be got.
Positive progressive effect of the present invention is:
(1) preparation method of the present invention utilizes distinctive pigment coloring process, and food coloring is evenly distributed on the product powder, makes product that good color and luster arranged, and can not influence product sensory because of in product, having pigment granule.
(2) preparation method of the present invention is not owing to comprising traditional dissolving batching and dry run, so accomplished real energy-saving and water-saving.
(3) preparation method of the present invention is through the cooperation between each material; Make the solid beverage instant capacity that makes good and the fragrant cunning of mouthfeel is dense thick, taste flavor is similar to milk shake, not only can reconstitute with hot water and carry out hot drink; Can also reconstitute into aromatic ice milk shake with frozen water, be fit to drink during the broiling summer; If thickener further is preferably specific composite thickener, the mouthfeel of the solid beverage that makes and brew all can be better.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.
Below among each embodiment, Fruit powder is a strawberry powder, flavor substance is the strawberry powdered flavor.
Embodiment 1
Composition of raw materials
| Raw material | Addition |
| Whole milk powder | 450kg |
| White granulated sugar | 220kg |
| Maltodextrin | 180kg |
| Glucose | 125kg |
| Thickener | 12kg |
| The anticaking agent tricalcium phosphate | 6kg |
| Strawberry powder | 1kg |
| The strawberry powdered flavor | 5kg |
| Ferric Sodium Edetate | 0.6kg |
| Taurine | 0.4kg |
| Zinc sulfate | 0.2kg |
| The food coloring temptation is red | 0.03kg |
The preparation process is following:
1. food coloring is made into 1% the aqueous solution;
2. with grinder white granulated sugar is pulverized, crossed 60 mesh sieves;
3. colouring.Powdered glucose is put into the coating pan of sugar coating machine, and rotation coating pan limit, limit sprays into pigment solution, uses air-heater that it is carried out drying simultaneously, and whole pigment solutions are evenly distributed on the glucose powder;
4. premix.Zinc sulfate, taurine, Ferric Sodium Edetate, anticaking agent, Fruit powder, thickener (comprising 6 parts of xanthans, 5 parts of guar gums and 1 part of locust bean gum) and flavor substance are mixed into premix in the small-sized three-dimensional dry-mixed machine; Premix order is as follows: add zinc sulfate, taurine, Ferric Sodium Edetate and anticaking agent earlier and mixed 3 minutes, add thickener, Fruit powder and flavor substance again and continue mixing 3 minutes;
6. feed intake.In horizontal twin-screw mixing procedure machine, drop into batchings such as whole milk powder, white granulated sugar, maltodextrin and glucose.Feeding sequence is following: drop into each half the whole milk powder, white granulated sugar, maltodextrin and glucose earlier, drop into premix again, drop into remaining whole milk powder, white granulated sugar, maltodextrin and glucose at last, do and mixed 9 minutes;
7. discharge.Enter the product that mixes in the charging basket temporary;
8. pack.
Assay is following:
| Project | Index |
| Fat | 11.8％ |
| Protein | 10.9％ |
| Carbohydrate | 70.7％ |
| Taurine | 35.4mg/100g |
| Calcium | 411mg/100g |
| Iron | 8.9mg/100g |
| Zinc | 7.96mg/100g |
Embodiment 2
Prescription
| Raw material | Addition |
| Whole milk powder | 480kg |
| White granulated sugar | 208kg |
| Maltodextrin | 170kg |
| Glucose | 120kg |
| Thickener | 9kg |
| The anticaking agent tricalcium phosphate | 6kg |
| Strawberry powder | 3kg |
| The strawberry powdered flavor | 3kg |
| Ferric Sodium Edetate | 0.6kg |
| Taurine | 0.4kg |
| Zinc sulfate | 0.2kg |
| The food coloring temptation is red | 0.02kg |
The preparation process is following:
1. food coloring is made into 1% the aqueous solution;
2. with grinder white granulated sugar is pulverized, crossed 60 mesh sieves;
3. colouring.Powdered glucose is put into the coating pan of sugar coating machine, and rotation coating pan limit, limit sprays into pigment solution, uses air-heater that it is carried out drying simultaneously, and whole pigment solutions are evenly distributed on the glucose powder;
4. premix.Zinc sulfate, taurine, Ferric Sodium Edetate, anticaking agent, Fruit powder, thickener (comprising 5 parts of xanthans, 3 parts of guar gums and 1 part of locust bean gum) and flavor substance are mixed into premix in the small-sized three-dimensional dry-mixed machine; Premix order is as follows: add zinc sulfate, taurine, Ferric Sodium Edetate and anticaking agent earlier and mixed 3 minutes, add thickener, Fruit powder and flavor substance again and continue mixing 3 minutes;
6. feed intake.In horizontal twin-screw mixing procedure machine, drop into batchings such as whole milk powder, white granulated sugar, maltodextrin and glucose.Feeding sequence is following: drop into each half the whole milk powder, white granulated sugar, maltodextrin and glucose earlier, drop into premix again, drop into remaining whole milk powder, white granulated sugar, maltodextrin and glucose at last, do and mixed 10 minutes;
7. discharge.Enter the product that mixes in the charging basket temporary;
8. pack.
Assay is following:
| Project | Index |
| Fat | 12.6％ |
| Protein | 11.7％ |
| Carbohydrate | 68.8％ |
| Taurine | 33.1mg/100g |
| Calcium | 591mg/100g |
| Iron | 10.8mg/100g |
| Zinc | 8.64mg/100g |
Embodiment 3
Prescription:
| Raw material | Addition |
| Whole milk powder | 500kg |
| White granulated sugar | 180kg |
| Maltodextrin | 160kg |
| Glucose | 137kg |
| Thickener | 6kg |
| The anticaking agent tricalcium phosphate | 6kg |
| Strawberry powder | 5kg |
| The strawberry powdered flavor | 5kg |
| Ferric Sodium Edetate | 0.6kg |
| Taurine | 0.4kg |
| Zinc sulfate | 0.2kg |
| The food coloring temptation is red | 0.01kg |
The preparation process is following:
1. food coloring is made into 1.5% the aqueous solution;
2. with grinder white granulated sugar is pulverized, crossed 60 mesh sieves;
3. colouring.Powdered glucose is put into the coating pan of sugar coating machine, and rotation coating pan limit, limit sprays into pigment solution, uses air-heater that it is carried out drying simultaneously, and whole pigment solutions are evenly distributed on the glucose powder;
4. premix.Zinc sulfate, taurine, Ferric Sodium Edetate, anticaking agent, Fruit powder, thickener (comprising 3 parts of xanthans, 2 parts of guar gums and 1 part of locust bean gum) and flavor substance are mixed into premix in the small-sized three-dimensional dry-mixed machine; Premix order is as follows: add zinc sulfate, taurine, Ferric Sodium Edetate and anticaking agent earlier and mixed 3 minutes, add thickener, Fruit powder and flavor substance again and continue mixing 3 minutes;
6. feed intake.In horizontal twin-screw mixing procedure machine, drop into batchings such as whole milk powder, white granulated sugar, maltodextrin and glucose.Feeding sequence is following: drop into each half the whole milk powder, white granulated sugar, maltodextrin and glucose earlier, drop into premix again, drop into remaining whole milk powder, white granulated sugar, maltodextrin and glucose at last, do and mixed 11 minutes;
7. discharge.Enter the product that mixes in the charging basket temporary;
8. pack.
Assay is following:
| Project | Index |
| Fat | 13.1％ |
| Protein | 12.0％ |
| Carbohydrate | 68.5％ |
| Taurine | 36.7mg/100g |
| Calcium | 547mg/100g |
| Iron | 11.0mg/100g |
| Zinc | 9.61mg/100g |
Embodiment 4
Composition of raw materials
| Raw material | Addition |
| Whole milk powder | 460kg |
| White granulated sugar | 220kg |
| Maltodextrin | 180kg |
| Glucose | 121kg |
| Thickener | 8kg |
| The anticaking agent tricalcium phosphate | 4kg |
| Strawberry powder | 1kg |
| The strawberry powdered flavor | 5kg |
| Ferric Sodium Edetate | 0.6kg |
| Taurine | 0.4kg |
| Zinc sulfate | 0.2kg |
| The food coloring temptation is red | 0.03kg |
The preparation process is following:
1. food coloring is made into 0.5% the aqueous solution;
2. with grinder white granulated sugar is pulverized, crossed 80 mesh sieves;
3. colouring.Powdered glucose is put into the coating pan of sugar coating machine, and rotation coating pan limit, limit sprays into pigment solution, uses air-heater that it is carried out drying simultaneously, and whole pigment solutions are evenly distributed on the glucose powder;
4. premix.Zinc sulfate, taurine, Ferric Sodium Edetate, anticaking agent, Fruit powder, thickener (comprising 3 parts of xanthans, 2 parts of guar gums and 3 parts of locust bean gums) and flavor substance are mixed into premix in the small-sized three-dimensional dry-mixed machine; Premix order is as follows: add zinc sulfate, taurine, Ferric Sodium Edetate and anticaking agent earlier and mixed 3 minutes, add thickener, Fruit powder and flavor substance again and continue mixing 3 minutes;
6. feed intake.In horizontal twin-screw mixing procedure machine, drop into batchings such as whole milk powder, white granulated sugar, maltodextrin and glucose.Feeding sequence is following: drop into each half the whole milk powder, white granulated sugar, maltodextrin and glucose earlier, drop into premix again, drop into remaining whole milk powder, white granulated sugar, maltodextrin and glucose at last, do and mixed 9 minutes;
7. discharge.Enter the product that mixes in the charging basket temporary;
8. pack.
Embodiment 5
Composition of raw materials
| Raw material | Addition |
| Whole milk powder | 450kg |
| White granulated sugar | 220kg |
| Maltodextrin | 159kg |
| Glucose | 150kg |
| Thickener | 8kg |
| The anticaking agent tricalcium phosphate | 10kg |
| Strawberry powder | 1kg |
| The strawberry powdered flavor | 1kg |
| Ferric Sodium Edetate | 0.6kg |
| Taurine | 0.4kg |
| Zinc sulfate | 0.2kg |
| The food coloring temptation is red | 0.03kg |
The preparation process is following:
1. food coloring is made into 2% the aqueous solution;
2. with grinder white granulated sugar is pulverized, crossed 70 mesh sieves;
3. colouring.Powdered glucose is put into the coating pan of sugar coating machine, and rotation coating pan limit, limit sprays into pigment solution, uses air-heater that it is carried out drying simultaneously, and whole pigment solutions are evenly distributed on the glucose powder;
4. premix.Zinc sulfate, taurine, Ferric Sodium Edetate, anticaking agent, Fruit powder, thickener (comprising 4 parts of xanthans, 2 parts of guar gums, 2 parts of locust bean gums and 0.5 part of sodium carboxymethylcellulose) and flavor substance are mixed into premix in the small-sized three-dimensional dry-mixed machine; Premix order is as follows: add zinc sulfate, taurine, Ferric Sodium Edetate and anticaking agent earlier and mixed 3 minutes, add thickener, Fruit powder and flavor substance again and continue mixing 3 minutes;
6. feed intake.In horizontal twin-screw mixing procedure machine, drop into batchings such as whole milk powder, white granulated sugar, maltodextrin and glucose.Feeding sequence is following: drop into each half the whole milk powder, white granulated sugar, maltodextrin and glucose earlier, drop into premix again, drop into remaining whole milk powder, white granulated sugar, maltodextrin and glucose at last, do and mixed 9 minutes;
7. discharge.Enter the product that mixes in the charging basket temporary;
8. pack.
Raw material sources in the various embodiments of the present invention:
Whole milk powder: the bright crane dairy products in Heilongjiang Province Co., Ltd meets GB5410.
White granulated sugar: the north, Heilungkiang sugar industry limited company, GB317-1998 primes.
Maltodextrin: the universal De Nong in Heilungkiang limited company, model DE13～16, originating is starch.
Glucose: continent, Shandong biotechnology (Shandong) Co., Ltd, meet GB/T20880-2007, originating is starch.
Strawberry powder: the glad industry development Co., Ltd of melting in Shanghai, model is FD strawberry powder (40 order).
The strawberry powdered flavor: Aipu Food Industry Co., Ltd., Shanghai, strawberry powdered flavor 208038, originating is natural and natural equivalent spices.
Zinc sulfate, taurine, Ferric Sodium Edetate: Shanghai Licheng Food Industry Co., Ltd..
Tricalcium phosphate: go up HFL trade Co., Ltd, meet GB12493-90 (02.003), get by white lime and nitric acid reaction.
Xanthans: food-grade xanthans GF-S0705, but U.S. Si Bikai company, originating makes through microbial fermentation for starch.
Guar gum: natural plant centre of development, Beijing, food-grade F5,5500-6000mPa.s, originating is cluster bean.
Locust bean gum: food-grade, model VISCOGUM FA, raw-food material portion of Degussa chemistry (Shanghai) Co., Ltd., originating is acacia tree beans.
The food coloring temptation is red: Shanghai Dye Inst. Co., Ltd., GB17511.1 (08.012), edible synthesized coloring matter.
Effect embodiment 1
The thickening effect of the composite thickener of solid beverage of the present invention and product mouthfeel are estimated:
Make five groups of solid beverages with embodiment 2; And reconstitute with the water of treble amount, thickener wherein is respectively composite thickener of the present invention (consisting of 3 parts of xanthans, 4 parts of guar gums and 2 parts of locust bean gums), xanthans, guar gum, locust bean gum, other Compositional type thickeners (3 parts of xanthans+6 part guar gums).Also having one group of solid beverage is the milk shake sweets that the sweets shop does to sell at present at present.Respectively above-mentioned six groups of solid beverages are carried out viscosimetric analysis, and let 5 food specialty research staff that these six groups of solid beverages are carried out sensory evaluation.Adopt 5 fens scoring methods of inspection, following to the scale type and the conversion fraction value representation of above solid beverage:
| Very good | Good | Generally | Bad | Very bad |
| 5 | 4 | 3 | 2 | 1 |
Evaluation result is following:
| The solid beverage kind | Viscosity/Pas | State after reconstituting | Mouthfeel |
| Composite thickener | 0.037 | 4.6 | 4.8 |
| Xanthans | 0.028 | 3.8 | 3.6 |
| Guar gum | 0.033 | 3.8 | 3.8 |
| Locust bean gum | 0.020 | 3.6 | 3.4 |
| Other Compositional type thickeners | 0.034 | 4.2 | 4.2 |
| The milk shake sweets | 0.037 | 5.0 | 4.8 |
(method for detecting viscosity: viscosimeter proRheo R180,1# rotor, 1000rpm, 10 ℃)
Conclusion: the viscosity of the solid beverage that makes with composite thickener of the present invention is consistent with the viscosity of commercially available milk shake.All the effect than other several kinds of gel monomers is good for reconstitute back state and the mouthfeel of the solid beverage that makes with composite thickener for the tester, and the most approaching with the state and the mouthfeel of commercially available milk shake.The effect that the composite thickener of solid beverage of the present invention is described is extraordinary, and is superior to general gel monomer and other Compositional type thickeners.
Effect embodiment 2
The sense organ of solid beverage of the present invention, local flavor and mouthfeel evaluation:
The solid beverage that lets 6 groups of different crowds (boy in junior middle school's group, the schoolgirl of junior middle school group, boy in high school's group, the schoolgirl of senior middle school group, white collar women group and mother's group, every group is 8 people) that above embodiment is made respectively carries out the evaluation of index of correlation.Adopt 5 fens scoring methods of inspection, following to the scale type and the conversion fraction value representation of solid beverage of the present invention:
| Enjoy a lot | Like | Generally | Dislike | Dislike very much |
| 5 | 4 | 3 | 2 | 1 |
Solid beverage of the present invention (solid beverage that makes with embodiment 2) is carried out the effect assessment of sense organ, local flavor and mouthfeel.Evaluation result is following:
| State totally liked degree before product reconstituted | Product is reconstituted the overall satisfaction of process | Totally like degree to what product reconstituted the back state | The product taste totally liked degree | Contrast with the milk shake of drinking before | Contrast with other commercially available solid beverages of drinking before | |
| The boy in junior middle school organizes (n=8) | 4.25 | 4.50 | 4.38 | 4.63 | 4.13 | 4.50 |
| The schoolgirl of junior middle school organizes (n=8) | 4.75 | 4.50 | 4.25 | 4.25 | 4.13 | 4.38 |
| The boy in high school organizes (n=8) | 4.13 | 3.75 | 4.00 | 4.13 | 3.88 | 4.75 |
| The schoolgirl of senior middle school organizes (n=8) | 4.75 | 4.63 | 4.50 | 4.50 | 4.13 | 4.13 |
| White collar women group (n=8) | 4.38 | 4.13 | 3.88 | 3.88 | 3.88 | 4.08 |
| Mother organizes (n=8) | 4.00 | 3.86 | 3.88 | 4.00 | 3.88 | 4.15 |
| (n＝48) | 4.38 | 4.23 | 4.15 | 4.23 | 4.01 | 4.33 |
Conclusion: the tester to the preceding state of reconstituting of solid beverage of the present invention (color and luster, fragrance and powder flowbility etc.), reconstitute process, the state after reconstituting, reconstitute the back product taste, all reached more than 4 minutes with the milk shake contrast of drinking before and with other commercially available solid beverage contrasts of drinking before etc.; Explanation is preferred, is satisfied with solid beverage of the present invention; And be superior to other commercially available solid beverages, have certain similitude with milk shake.
Claims (9)
1. the preparation method of a solid beverage is characterized in that comprising the following steps:
1. paint and premix:
Colouring: it is 0.5%～2% the aqueous solution that food coloring is made into mass fraction, and the food coloring aqueous solution for preparing is added on the powdered glucose, and whole pigment solutions are evenly distributed on the glucose powder; Premix: anticaking agent, Fruit powder and thickener are mixed into premix;
2. do and mix: powdered glucose and premix that 1. input whole milk powder, maltodextrin, white granulated sugar, step obtain, do to mix getting final product;
Wherein, the consumption of described whole milk powder is 450-500 part; The consumption of described white granulated sugar is 180-220 part; The consumption of described maltodextrin is 150-200 part; The consumption of described glucose is 100-150 part; The consumption of described thickener is 8-12 part; The consumption of described anticaking agent is 4-10 part; The consumption of described Fruit powder is 1-5 part; The consumption of described food coloring is 0.01-0.03 part; Wherein, described thickener comprises 3-6 part xanthans, 2-5 part guar gum and 1-3 part and stings rare bean gum; More than be parts by weight.
2. preparation method as claimed in claim 1; It is characterized in that: step 1. in: the technology of described colouring is: the coating pan of powdered glucose being put into sugar coating machine; Rotation coating pan limit, limit sprays into the food coloring aqueous solution for preparing, and uses air-heater that it is carried out drying simultaneously.
3. preparation method as claimed in claim 1 is characterized in that: in described preparation method, and one or more when premix or dried mixing in adding zinc sulfate, taurine, Ferric Sodium Edetate and the flavor substance; Wherein, the consumption of described zinc sulfate is 0.2 part, and the consumption of described taurine is 0.4 part, and the consumption of described Ferric Sodium Edetate is 0.6 part, and the consumption of described flavor substance more than is parts by weight for being no more than 5 parts.
4. preparation method as claimed in claim 3; It is characterized in that: when in step premix step 1., adding zinc sulfate, taurine, Ferric Sodium Edetate and flavor substance; The step of described premix is: add zinc sulfate, taurine, Ferric Sodium Edetate and anticaking agent earlier and mixed 3 minutes; Add thickener, Fruit powder and flavor substance again and continue to mix 3 minutes, be mixed into premix.
5. preparation method as claimed in claim 1; It is characterized in that: step 2. in: described step of do mixing is: drop into the powdered glucose that 1. whole milk powder, white granulated sugar, maltodextrin and the step of each half weight obtain earlier; Drop into the premix that 1. step obtains again; Drop into the powdered glucose that 1. remaining whole milk powder, white granulated sugar, maltodextrin and step obtain at last, do then and mix.
6. like claim 1 or 2 each described preparation methods, it is characterized in that: the mass fraction of the described food coloring aqueous solution is 1%～1.5%.
7. like claim 1 or 5 each described preparation methods, it is characterized in that: the described dried time of mixing is 9～11 minutes; Described white granulated sugar is crossed 60～80 mesh sieves and is used.
8. preparation method as claimed in claim 4 is characterized in that: described thickener comprises 3-6 part xanthans, 2-5 part guar gum and 1-3 part locust bean gum, more than is parts by weight.
9. solid beverage that makes like each described method of claim 1～8.
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| US20150237878A1 (en) * | 2012-10-18 | 2015-08-27 | Nestec S.A. | Multi-packet system for thickened beverages |
| CN103919228A (en) * | 2014-04-16 | 2014-07-16 | 贵州三泓药业股份有限公司 | Preparation method of solid beverage with radix pseudostellariae and silky fowl eggs |
| CN106306970A (en) * | 2016-08-31 | 2017-01-11 | 广州领康科技有限公司 | Anti-aging blueberry and cranberry solid beverage with function of targeted repairing of injured cells |
| CN109770149A (en) * | 2019-03-29 | 2019-05-21 | 黑龙江省哈高科营养食品有限公司 | A kind of moving solid beverage and preparation method thereof being quickly dissolved in cold water |
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| CN101213991A (en) * | 2008-01-11 | 2008-07-09 | 李丽 | Asiatic moonseed solid beverage and preparation thereof |
| CN101258943A (en) * | 2008-04-11 | 2008-09-10 | 浙江李子园牛奶食品有限公司 | Corn beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101213991A (en) * | 2008-01-11 | 2008-07-09 | 李丽 | Asiatic moonseed solid beverage and preparation thereof |
| CN101258943A (en) * | 2008-04-11 | 2008-09-10 | 浙江李子园牛奶食品有限公司 | Corn beverage |
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