CN101904462B - Bean beverage stabilizing agent and preparation method thereof - Google Patents
Bean beverage stabilizing agent and preparation method thereof Download PDFInfo
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- CN101904462B CN101904462B CN2010102572331A CN201010257233A CN101904462B CN 101904462 B CN101904462 B CN 101904462B CN 2010102572331 A CN2010102572331 A CN 2010102572331A CN 201010257233 A CN201010257233 A CN 201010257233A CN 101904462 B CN101904462 B CN 101904462B
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- stabilizing agent
- potassium chloride
- microcrystalline cellulose
- sodium carboxymethylcellulose
- bean beverage
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Abstract
The invention discloses a bean beverage stabilizing agent and a preparation method thereof. The bean beverage stabilizing agent comprises the following raw materials of alpha-amylase, beta- amylase, carrageenan, microcrystalline cellulose, sodium carboxymethylcellulose, potassium chloride, molecular distilled monoglyceride and sucrose ester. The preparation method comprises the following steps of: dissolving the sucrose ester, the molecular distilled monoglyceride, the carrageenan and the potassium chloride into softened water to obtain a solution; mixing the alpha-amylase and the beta- amylase in the mass ratio of 1:1 and adding in the solution; controlling the temperature to be 50+/-2DEG C; uniformly stirring and cooling; embedding complex enzyme in the mixed solution; airing at the temperature of 5-10DEG C; and uniformly mixing the microcrystalline cellulose with the sodium carboxymethylcellulose by using a dry method to obtain a grain beverage stabilizing agent. The bean beverage stabilizing agent is mainly applicable to bean beverages or other grain beverages, can effectively prevent the problem that starch or fiber precipitates in the beverage, avoid the elutriation and the gelatin and can prolong the preservation period of bean beverages at normal temperature to 18 months.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of bean beverage stabilizing agent and preparation method.
Background technology
The nutritive value of beans is very high, comprises protein, dietary fiber, vitamin, also contains abundant calcium, iron, phosphorus and lysine etc.Normal food bean food helps human body to reduce fat content, increases immunity.Simultaneously, bean food also has the effect of beauty treatment.Therefore, bean beverage enjoys people's favor.But existing bean beverage product, the mouthfeel thickness, clouding; Aging bringing back to life after the starch contained therein gelatinization appears in the cereal in product after normal temperature is deposited in addition, causes product bleed phenomenon.Thereby have a strong impact on product appearance structural state and mouthfeel, and lose commodity value.This has just seriously restricted such Products Development and has applied.
Summary of the invention
The technical problem that the present invention will solve is existing bean beverage mouthfeel thickness, and is clouding; Aging bringing back to life after the starch contained therein gelatinization appears in the cereal in product after normal temperature is deposited in addition, causes the technical problem of product bleed, and a kind of bean beverage stabilizing agent is provided.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is following:
Bean beverage stabilizing agent of the present invention, the raw material and the parts by weight of this stabilizing agent are following:
AMS 0.05-2
Beta amylase 0.05-2
Carragheen 5-8
Microcrystalline cellulose 14-20
Sodium carboxymethylcellulose 16-24
Potassium chloride 15-20
Molecule distillating monoglyceride 18-24
Sucrose ester 18-24.
Bean beverage stabilizing agent of the present invention, the preferred weight umber of the raw material of this stabilizing agent is following:
AMS 0.05-1
Beta amylase 0.05-1
Carragheen 5.5-7.5
Microcrystalline cellulose 15-18
Sodium carboxymethylcellulose 18-22
Potassium chloride 15.5-18.5
Molecule distillating monoglyceride 20-22
Sucrose ester 20-22.
Bean beverage stabilizing agent of the present invention most preferably is:
AMS 0.08
Beta amylase 0.08
Carragheen 6
Microcrystalline cellulose 16
Sodium carboxymethylcellulose 20
Potassium chloride 17%,
Molecule distillating monoglyceride 21.5
Sucrose ester 21.5.
The preparation method of bean beverage stabilizing agent of the present invention is following:
(1) sucrose ester, molecule distillating monoglyceride, carragheen and the potassium chloride of above-mentioned weight portion is dissolved in the demineralized water of 2 times of above-mentioned substance gross weights processes solution; With the AMS of above-mentioned weight portion with join in the above-mentioned solution after beta amylase mixes by mass ratio at 1: 1; Temperature is controlled at 50 ± 2 ℃, and the back cooling that stirs is embedded into complex enzyme in the mixing material; Pulverize at 5-10 ℃ of temperature leeward dry doubling then and process powdered substance, the air-dry back of compounding substances moisture≤8%;
(2) it is even that powder that 5-10 step (1) is obtained and microcrystalline cellulose and sodium carboxymethylcellulose carry out dry mixed, or mix the back granulation, promptly prepares desired cereal beverage stabilizing agent.
In the stabilizing agent of the present invention, AMS, beta amylase can decompose contained partial starch in the cereal and be converted into compound sugar and monose--carbohydrate such as glucose such as the dextrin of short chain, Fructus Hordei Germinatus paste, reduce content of starch; Carragheen, Celluloasun Microcrystallisatum and sodium carboxymethylcellulose can play the product thickening effect; Preventing that starch granules after the gelatinization is aging brings back to life and sinks, and potassium chloride is catalytic promoter, and combine also the catalysed promoted carragheen forms weak gel with carragheen; Play synergistic effect; Molecule distillating monoglyceride and sucrose ester play synergic emulsifying effect in product, and form diaphragm with starch binding after the gelatinization, bring back to life with the age of starch that prevents gelatinization.This mixture is to be granular after powdery or the granulation, and its raw material is taken from food-grade, edible safety, and addition is product quality 0.4-0.5% in use, can be widely used in beans thing beverage production.
Adopt bean beverage stabilizing agent of the present invention mainly to be applicable to bean beverage, also be applicable to other cereals beverage.Can effectively prevent the problem of starch in the beverage or fiber deposition, not elutriation, gel not, preservation under room temperature was 18 months.Its preparation method is simple, easy to operate.
The preservation experimental technique is: sample is implemented 37 ℃ and 55 ℃ destroy culture experiment, cultivated 45 days for 37 ℃, cultivated 30 days for 55 ℃; Get culture sample 10mL then and carry out centrifugal (3500 commentaries on classics/min) 30min; Centrifugal sample tissue state is even, no elutriation phenomenon, and sediment is not found in its bottom.
The specific embodiment
Embodiment 1
1. bean beverage stabilizing agent of the present invention, its raw material and parts by weight are following:
AMS 0.08
Beta amylase 0.08
Carragheen 6
Microcrystalline cellulose 16
Sodium carboxymethylcellulose 20
Potassium chloride 17%,
Molecule distillating monoglyceride 21.5
Sucrose ester 21.5.
2. the preparation method of bean beverage stabilizing agent of the present invention is following:
(1) sucrose ester, molecule distillating monoglyceride, carragheen and the potassium chloride of above-mentioned weight portion is dissolved in the demineralized water of 2 times of above-mentioned substance gross weights processes solution; Join in the above-mentioned solution after the AMS of above-mentioned weight portion and beta amylase mixed; Temperature is controlled at 50 ± 2 ℃, and the back cooling that stirs is embedded into complex enzyme in the mixing material; Pulverize at 5-10 ℃ of temperature leeward dry doubling then and process powdered substance, the air-dry back of compounding substances moisture≤8%;
(2) it is even that powder that step (1) is obtained and microcrystalline cellulose and sodium carboxymethylcellulose carry out dry mixed, promptly obtains cereal beverage stabilizing agent of the present invention.
Embodiment 2
1. bean beverage stabilizing agent of the present invention, its raw material and parts by weight are following:
AMS 0.05
Beta amylase 0.05
Carragheen 8
Microcrystalline cellulose 14
Sodium carboxymethylcellulose 21
Potassium chloride 19
Molecule distillating monoglyceride 21
Sucrose ester 21.
2. the preparation method of bean beverage stabilizing agent of the present invention is following:
(1) sucrose ester, molecule distillating monoglyceride, carragheen and the potassium chloride of above-mentioned weight portion is dissolved in the demineralized water of 2 times of above-mentioned substance gross weights processes solution; Join in the above-mentioned solution after the AMS of above-mentioned weight portion and beta amylase mixed; Temperature is controlled at 50 ± 2 ℃, and the back cooling that stirs is embedded into complex enzyme in the mixing material; Pulverize at 5 ℃ of temperature leeward dry doublings then and process powdered substance, the air-dry back of compounding substances moisture≤8%;
(2) it is even that powder that step (1) is obtained and microcrystalline cellulose and sodium carboxymethylcellulose carry out dry mixed, promptly obtains cereal beverage stabilizing agent of the present invention.
Embodiment 3
1. bean beverage stabilizing agent of the present invention, its raw material and parts by weight are following:
AMS 0.5
Beta amylase 0.5
Carragheen 7
Microcrystalline cellulose 15
Sodium carboxymethylcellulose 24
Potassium chloride 15
Molecule distillating monoglyceride 18
Sucrose ester 18.
2. the preparation method of bean beverage stabilizing agent of the present invention is following:
(1) sucrose ester, molecule distillating monoglyceride, carragheen and the potassium chloride of above-mentioned weight portion is dissolved in the demineralized water of 2 times of above-mentioned substance gross weights processes solution; Join in the above-mentioned solution after the AMS of above-mentioned weight portion and beta amylase mixed; Temperature is controlled at 50 ± 2 ℃, and the back cooling that stirs is embedded into complex enzyme in the mixing material; Pulverize at 8 ℃ of temperature leeward dry doublings then and process powdered substance, the air-dry back of compounding substances moisture≤8%;
(2) it is even that powder that step (1) is obtained and microcrystalline cellulose and sodium carboxymethylcellulose carry out dry mixed, promptly obtains cereal beverage stabilizing agent of the present invention.
Embodiment 4
1. bean beverage stabilizing agent of the present invention, its raw material and parts by weight are following:
AMS 1
Beta amylase 1
Carragheen 6
Microcrystalline cellulose 16
Sodium carboxymethylcellulose 22
Potassium chloride 16
Molecule distillating monoglyceride 19
Sucrose ester 19.
2. the preparation method of bean beverage stabilizing agent of the present invention is following:
(1) sucrose ester, molecule distillating monoglyceride, carragheen and the potassium chloride of above-mentioned weight portion is dissolved in the demineralized water of 2 times of above-mentioned substance gross weights processes solution; The AMS and the beta amylase of above-mentioned weight portion are mixed the above-mentioned solution of back adding; Temperature is controlled at 50 ± 2 ℃, and the back cooling that stirs is embedded into complex enzyme in the mixing material; Pulverize at 10 ℃ of temperature leeward dry doublings then and process powdered substance, the air-dry back of compounding substances moisture≤8%;
(2) it is even that powder that step (1) is obtained and microcrystalline cellulose and sodium carboxymethylcellulose carry out dry mixed, promptly obtains cereal beverage stabilizing agent of the present invention.
Embodiment 5
1. bean beverage stabilizing agent of the present invention, its raw material and parts by weight are following:
AMS 1.5
Beta amylase 1.5
Carragheen 5
Microcrystalline cellulose 17
Sodium carboxymethylcellulose 20
Potassium chloride 17
Molecule distillating monoglyceride 20
Sucrose ester 20.
(2) preparation method of bean beverage stabilizing agent of the present invention is following:
(1) sucrose ester, molecule distillating monoglyceride, carragheen and the potassium chloride of above-mentioned weight portion is dissolved in the demineralized water of 2 times of above-mentioned substance gross weights processes solution; The AMS and the beta amylase of above-mentioned weight portion are mixed the above-mentioned solution of back adding; Temperature is controlled at 50 ± 2 ℃, and the back cooling that stirs is embedded into complex enzyme in the mixing material; Pulverize at 9 ℃ of temperature leeward dry doublings then and process powdered substance, the air-dry back of compounding substances moisture≤8%;
(2) it is even that powder that step (1) is obtained and microcrystalline cellulose and sodium carboxymethylcellulose carry out dry mixed, promptly obtains cereal beverage stabilizing agent of the present invention.
Embodiment 6
1. bean beverage stabilizing agent of the present invention, its raw material and parts by weight are following:
AMS 2
Beta amylase 2
Carragheen 5.5
Microcrystalline cellulose 18
Sodium carboxymethylcellulose 18
Potassium chloride 18
Molecule distillating monoglyceride 22
Sucrose ester 22.
2. the preparation method of bean beverage stabilizing agent of the present invention is following:
(1) sucrose ester, molecule distillating monoglyceride, carragheen and the potassium chloride of above-mentioned weight portion is dissolved in the demineralized water of 2 times of above-mentioned substance gross weights processes solution; The AMS and the beta amylase of above-mentioned weight portion are mixed the above-mentioned solution of back adding; Temperature is controlled at 50 ± 2 ℃, and the back cooling that stirs is embedded into complex enzyme in the mixing material; Pulverize at 6 ℃ of temperature leeward dry doublings then and process powdered substance, the air-dry back of compounding substances moisture≤8%;
(2) it is even that powder that step (1) is obtained and microcrystalline cellulose and sodium carboxymethylcellulose carry out dry mixed, promptly obtains cereal beverage stabilizing agent of the present invention.
Embodiment 7
1. bean beverage stabilizing agent of the present invention, its raw material and parts by weight are following:
AMS 1.2
Beta amylase 1.2
Carragheen 6.5
Microcrystalline cellulose 20
Sodium carboxymethylcellulose 16
Potassium chloride 20
Molecule distillating monoglyceride 24
Sucrose ester 24.
2. the preparation method of bean beverage stabilizing agent of the present invention is following:
(1) sucrose ester, molecule distillating monoglyceride, carragheen and the potassium chloride of above-mentioned weight portion is dissolved in the demineralized water of 2 times of above-mentioned substance gross weights processes solution; The AMS and the beta amylase of above-mentioned weight portion are mixed in the above-mentioned solution of back adding; Temperature is controlled at 50 ± 2 ℃, and the back cooling that stirs is embedded into complex enzyme in the mixing material; Pulverize at 5-10 ℃ of temperature leeward dry doubling then and process powdered substance, the air-dry back of compounding substances moisture≤8%;
(2) it is even that powder that step (1) is obtained and microcrystalline cellulose and sodium carboxymethylcellulose carry out dry mixed, promptly obtains cereal beverage stabilizing agent of the present invention.
Weight portion in the foregoing description is kilogram or other unit of weight that is fit to.
Claims (4)
1. bean beverage stabilizing agent, it is characterized in that: the raw material and the parts by weight of this stabilizing agent are following:
AMS 0.05-2
Beta amylase 0.05-2
Carragheen 5-8
Microcrystalline cellulose 14-20
Sodium carboxymethylcellulose 16-24
Potassium chloride 15-20
Molecule distillating monoglyceride 18-24
Sucrose ester 18-24.
2. bean beverage stabilizing agent according to claim 1 is characterized in that: the raw material and the parts by weight of this stabilizing agent are following:
AMS 0.05-1
Beta amylase 0.05-1
Carragheen 5.5-7.5
Microcrystalline cellulose 15-18
Sodium carboxymethylcellulose 18-22
Potassium chloride 15.5-18.5
Molecule distillating monoglyceride 20-22
Sucrose ester 20-22.
3. bean beverage stabilizing agent according to claim 2 is characterized in that: the raw material and the parts by weight of this stabilizing agent are following:
AMS 0.08
Beta amylase 0.08
Carragheen 6
Microcrystalline cellulose 16
Sodium carboxymethylcellulose 20
Potassium chloride 17
Molecule distillating monoglyceride 21.5
Sucrose ester 21.5.
4. the preparation method of the described bean beverage stabilizing agent of claim 1 is characterized in that:
(1) sucrose ester, molecule distillating monoglyceride, carragheen and the potassium chloride of above-mentioned weight portion is dissolved in the demineralized water of 2 times of above-mentioned substance gross weights processes solution; With the AMS of above-mentioned weight portion with join in the above-mentioned solution after beta amylase mixes by mass ratio at 1: 1; Temperature is controlled at 50 ± 2 ℃, and the back cooling that stirs is embedded into complex enzyme in the mixing material; Pulverize at 5-10 ℃ of temperature leeward dry doubling then and process powdered substance, the air-dry back of compounding substances moisture≤8%;
(2) it is even that powder that step (1) is obtained and microcrystalline cellulose and sodium carboxymethylcellulose carry out dry mixed, promptly obtains bean beverage stabilizing agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102572331A CN101904462B (en) | 2010-08-19 | 2010-08-19 | Bean beverage stabilizing agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102572331A CN101904462B (en) | 2010-08-19 | 2010-08-19 | Bean beverage stabilizing agent and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101904462A CN101904462A (en) | 2010-12-08 |
| CN101904462B true CN101904462B (en) | 2012-06-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102572331A Expired - Fee Related CN101904462B (en) | 2010-08-19 | 2010-08-19 | Bean beverage stabilizing agent and preparation method thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767028B (en) * | 2014-01-24 | 2016-08-17 | 蚌埠学院 | A kind of wheat bran protein beverage and preparation method thereof |
| CN105433183A (en) * | 2015-11-11 | 2016-03-30 | 济南舜祥医药科技有限公司 | Modifier of peanut milk beverage |
| CN107212367B (en) * | 2017-06-16 | 2020-07-10 | 河南鼎元食品科技有限公司 | Whole material soybean protein milk stable emulsifier and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101240A (en) * | 1994-05-16 | 1995-04-12 | 王玉珍 | Bean instant drink and its production |
| CN1535623A (en) * | 2003-04-11 | 2004-10-13 | 林运昌 | Raw pulp using bran and chaff as main component and high-fibre health-care beverage prepared by it |
| CN1830325A (en) * | 2005-03-08 | 2006-09-13 | 浙江新安生物技术有限公司 | Grain beverage and its manufacturing technology |
| CN101254009A (en) * | 2007-10-29 | 2008-09-03 | 丹尼斯克（中国）有限公司 | Amylum crops femented beverage and method of preparing the same |
-
2010
- 2010-08-19 CN CN2010102572331A patent/CN101904462B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101240A (en) * | 1994-05-16 | 1995-04-12 | 王玉珍 | Bean instant drink and its production |
| CN1535623A (en) * | 2003-04-11 | 2004-10-13 | 林运昌 | Raw pulp using bran and chaff as main component and high-fibre health-care beverage prepared by it |
| CN1830325A (en) * | 2005-03-08 | 2006-09-13 | 浙江新安生物技术有限公司 | Grain beverage and its manufacturing technology |
| CN101254009A (en) * | 2007-10-29 | 2008-09-03 | 丹尼斯克（中国）有限公司 | Amylum crops femented beverage and method of preparing the same |
Non-Patent Citations (2)
| Title |
|---|
| 邵虎.发酵型大米活性乳酸菌饮料的研制.《乳业科学与技术》.2008,(第02期), * |
| 邵虎等.一种新型乳饮料的制作工艺.《饮料工业》.2008,第11卷(第01期), * |
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