CN102697140A - Anti-aging agent and method for applying anti-aging agent to highland barley compound grain beverage - Google Patents
Anti-aging agent and method for applying anti-aging agent to highland barley compound grain beverage Download PDFInfo
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Abstract
The invention discloses an anti-aging agent for a highland barley compound grain beverage and a preparation method thereof. The anti-aging agent comprises sucrose fatty acid ester, gellan gum, sodium hexametaphosphate, sodium tripolyphosphate, xanthan gum and guar gum. The anti-aging agent can effectively delay the aging of raw starch in the highland barley compound grain beverage and can increase the quality in shelf life. The sucrose fatty acid ester in the anti-aging agent has excellent properties of emulsification, viscosity adjustment, anti-aging, antibacterial property, and the like; the gellan gum has an excellent suspension function; the sodium hexametaphosphate and the sodium tripolyphosphate are used together in a vegetable protein beverage and have the properties of anti-aging, scattering emulsification, water maintenance, and the like; the xanthan gum and the guar gum are compounded, so that the vegetable protein beverage with high starch content is stably stored; the aging problem of the raw starch of the grain is solved; the problems of fat floating and starch granule depositing of the grain beverage are also solved; and the sucrose fatty acid ester, the gellan gum, the sodium hexametaphosphate, the sodium tripolyphosphate, the xanthan gum and the guar gum in the anti-aging agent are comprehensively used instead of singly used; the effect of the comprehensive use is better than the effect of single use; and none of the raw materials is dispensable.
Description
Technical field
The present invention relates to a kind of age resister that is used for the cereal concentrated slurry beverage, especially relate to a kind of age resister and method for using thereof of highland barley compound cereal beverage.
Background technology
China's traditional food custom is main with vegetable food, and wherein cereals is Chinese traditional meals main body, is the body energy main source, also is most economical energy food.In recent years, along with socio-economic development and people's lives are improved, cereals instant food exploitation becoming focus; Cereal beverage is through adopting the modern food processing method, process product capable of direct drinking, not only can fully keeping the nutritional labeling in the cereal; And mouthfeel is good; Drink conveniently, be easy to nutrient absorption, help meals balanced.
Highland barley belongs to a kind of of barley class, is rich in the characteristics of high protein, high fiber, homovitamin, low fat, low sugar, is good functional food exploitation raw material.Protein content is about 6.35% ~ 21.00% in the highland barley, and mean value is 11.31%, and the 8 seed amino acid content that are higher than wheat, paddy rice, corn, particularly needed by human all are higher than this 3 kinds of cereal, and wherein lysine, tryptophane are apparently higher than these 3 kinds of cereal; Soluble Fiber and total fiber content all are higher than other cereal crops in the highland barley, and what especially cause whole world concern is that it also is rich in the magical nutrient-beta glucan of function.Modern biology, medical expert's research think that beta glucan has gut purge, regulates blood fat, reduces cholesterol, improves immunity, important physiological effects such as exciting human self insulin secretion.Highland barley property puts down, has dietotherapy to expand, disappear, and long-pending feed, flat stomach are quenched the thirst, in the beneficial controlled atmosphere, bad, the strong blood vessels of qi-restoratives, beneficial color, real the five internal organs, change the effect of paddy food.
Highland barley is grown in the Qinghai-Tibet Platean of height above sea level more than 3000 meters, and the characteristic of high and cold hypoxemia has given highland barley distinguished nutritive value.Simultaneously; This growing environment has also been brought up its special component structure and characteristic, and the highland barley content of starch is high, and composition is unique; Generally contain 74 ~ 78% amylopectin; Caused the beverage products of its processing seriously more a lot of than similar bread basket age of starch phenomenon, precipitated and separated very easily takes place in the extremely difficult control of product stability.
Present cereal age resister on the market is unsatisfactory for the cereal beverage effect of this high starch of similar highland barley compound cereal beverage.Added back about 10 days, and the phenomenon that slight starch granules precipitates and organize layering can occur; Left and right sides phenomenon was seriously changed in 20 days, had influenced the mouthfeel and the quality of beverage fully.
Summary of the invention
The object of the present invention is to provide a kind of age resister, this age resister has solved starch granules precipitated and separated and fat floating problem, and shelf life was reached more than 1 year.
Another object of the present invention is to disclose the method that a kind of age resister is used for the highland barley composite beverage.
A kind of age resister; Be made up of sucrose fatty ester, gellan gum, calgon, sodium phosphate trimer, xanthans and guar gum, the mass ratio of each component is: sucrose fatty ester 50% ~ 70%, gellan gum 4% ~ 6%; Calgon 5% ~ 7%; Sodium phosphate trimer 2.5% ~ 3.5%, xanthans 10% ~ 20%, guar gum 10% ~ 20%.
A kind of age resister is used for the method for highland barley compound cereal beverage, may further comprise the steps:
A. with age resister and white granulated sugar 1:21 ~ 1:23 dried be mixed even, mixture A;
B. with 45% ~ 90% highland barley stoste and 10% ~ 55% composite cereal concentrated slurry mixing, be heated to 75 ~ 85 ℃, slowly pour mixture A while stirring into; After mixing, temperature keeps 65 ~ 75 ℃, and the time is 10 ~ 20min; Filter twice homogeneous in back; A homogenization pressure is 20 ~ 25MPa, and second homogenate pressure is 35 ~ 40MPa, and twice homogenizing time respectively is 1min.Obtain mixing underflow B;
C. will mix sterile filling after the underflow B sterilization, sterilization temperature is 120 ℃, and the time is 15min.
Above-mentioned sucrose fatty ester is that the HLB value is 11 sucrose fatty ester; Gellan gum is high acyl group; Calgon is a food-grade; Sodium phosphate trimer is a food-grade; Xanthans is a food-grade; Guar gum is a food-grade.
The present invention is applied to the test data of highland barley matrimony vine compound cereal beverage:
Highland barley matrimony vine compound cereal beverage; What its ative starch was aging shows as: the product shelf life is after 7 days, phenomenons such as starch granules cohesion, coarse mouthfeel, fragrance weaken will occur, and will occur organizing layering after 10 days; Slight tissue deposition is arranged at the bottom, and the mouthfeel of cereal beverage reduces.
To the requirement of food additives and consult correlative study data document, on this research pre-stage test basis, select sucrose fatty ester according to China GB 2760-2011; Gellan gum, calgon, sodium phosphate trimer are four factors; Design three levels; Carry out orthogonal test, place with 37 ℃ that subjective appreciation, microbiological indicator and the stationary value R of cereal beverage is factor index after 5 days, 15 days, 30 days, filter out optimum combination.
Table 1 factor level table
Table 2 orthogonal test table
With sample to be checked earlier on centrifuge with after the centrifugal 5min under the 2000r/min condition, under the 600nm wavelength, survey the light absorption value of centrifugal front and back with ultraviolet specrophotometer, define coefficient of stability R=A
After/ A
Before, then the big more solution of R is stable more.
Beverage generally all can tend towards stability after one month, and promptly the key period is in one month, so selected 5 days, 15 days, the mensuration of carrying out stationary value in 30 days.
The testing result of table 3 stationary value R
| Tested number | 5 days | 15 days | 30 days | Mean value |
| 1 | 0.910 | 0.903 | 0.899 | 0.904 |
| 2 | 0.948 | 0.940 | 0.930 | 0.939 |
| 3 | 0.938 | 0.935 | 0.930 | 0.934 |
| 4 | 0.970 | 0.954 | 0.947 | 0.957 |
| 5 | 0.929 | 0.920 | 0.924 | 0.924 |
| 6 | 0.958 | 0.960 | 0.946 | 0.955 |
| 7 | 0.914 | 0.915 | 0.907 | 0.912 |
| 8 | 0.926 | 0.916 | 0.923 | 0.922 |
| 9 | 0.920 | 0904 | 0.902 | 0.909 |
The testing result of the orthogonal experiments analysis through table 2 and the stationary value of table 3, it is the 4th group that comprehensive sense organ, microorganism detection interpretation of result draw optimal proportion, promptly sucrose fatty ester 58.5%, gellan gum 5.4%, calgon 5.8%, sodium phosphate trimer 2.9%.
On the 4th group basis, add xanthans and guar gum again, adding proportion is: xanthans: guar gum=1:1; Experimentize, select addition promptly: 13.5%, 13.7%; 14.0% experimentizes, and has selected 5 days, 15 days, the mensuration of carrying out stationary value in 30 days.
The testing result of stationary value R behind table 4 interpolation xanthans and the guar gum
| Tested number | Addition | 5 days | 15 days | 30 days | Mean value |
| 1 | 13.5% | 0.946 | 0.939 | 0.922 | 0.936 |
| 2 | 13.7% | 0.972 | 0.966 | 0.965 | 0.968 |
| 3 | 14.0% | 0.938 | 0.935 | 0.930 | 0.934 |
The stationary value R before and after xanthans and the guar gum is added in contrast, obtains, the better effects if after adding; Can obtain optimal proportion thus: sucrose fatty ester 58.5%, gellan gum 5.4%, calgon 5.8%; Sodium phosphate trimer 2.9%, xanthans 13.7%, guar gum 13.7%.
The present invention is applied to the test data of highland barley soya bean compound cereal beverage:
Highland barley soya bean compound cereal beverage; What its ative starch was aging shows as: the product shelf life is after 7 days, phenomenons such as starch granules cohesion, coarse mouthfeel, fragrance weaken will occur, and will occur organizing layering in a fortnight; Slight tissue deposition is arranged at the bottom, and the mouthfeel of cereal beverage reduces.
To the requirement of food additives and consult correlative study data document, on this research pre-stage test basis, select sucrose fatty ester according to China GB 2760-2011; Gellan gum, calgon, sodium phosphate trimer are four factors; Design three levels; Carry out orthogonal test, place with 37 ℃ that subjective appreciation, microbiological indicator and the stationary value R of cereal beverage is factor index after 5 days, 15 days, 30 days, filter out optimum combination.
Table 5 factor level table
Table 6 orthogonal test table
With sample to be checked earlier on centrifuge with after the centrifugal 5min under the 2000r/min condition, under the 600nm wavelength, survey the light absorption value of centrifugal front and back with ultraviolet specrophotometer, define coefficient of stability R=A
After/ A
Before, then the big more solution of R is stable more.
Beverage generally all tended towards stability after one month, and promptly the key period is in one month, so selected 5 days, 15 days, the mensuration of carrying out stationary value in 30 days.
The testing result of table 7 stationary value R
| Tested number | 5 days | 15 days | 30 days | Mean value |
| 1 | 0.906 | 0.903 | 0.903 | 0.904 |
| 2 | 0.944 | 0.944 | 0.930 | 0.939 |
| 3 | 0.938 | 0.935 | 0.930 | 0.934 |
| 4 | 0.966 | 0.958 | 0.947 | 0.957 |
| 5 | 0.926 | 0.922 | 0.922 | 0.923 |
| 6 | 0.955 | 0.957 | 0.946 | 0.953 |
| 7 | 0.914 | 0.915 | 0.907 | 0.912 |
| 8 | 0.923 | 0.910 | 0.923 | 0.919 |
| 9 | 0.917 | 0.904 | 0.902 | 0.908 |
The testing result of the orthogonal experiments analysis through table 6 and the stationary value of table 7, it is the 4th group that comprehensive sense organ, microorganism detection interpretation of result draw optimal proportion, promptly sucrose fatty ester 64.4%, gellan gum 5.9%, calgon 6.4%, sodium phosphate trimer 3.3%.
On the 4th group basis, add xanthans and guar gum again, with experimentizing of xanthans: guar gum=1:1, select addition promptly: 10%, 11%, 12%.With 5 days, 15 days, the mensuration of carrying out stationary value in 30 days.
Stationary value R testing result behind table 8 interpolation xanthans and the guar gum
| Tested number | Addition | 5 days | 15 days | 30 days | Mean value |
| 1 | 10% | 0.988 | 0.985 | 0.985 | 0.986 |
| 2 | 11% | 0.972 | 0.966 | 0.965 | 0.968 |
| 3 | 12% | 0.972 | 0.972 | 0.970 | 0.971 |
The stationary value R before and after xanthans and the guar gum is added in contrast, and the better effects if after obtaining adding can obtain optimal proportion: sucrose fatty ester 64.4% thus; Gellan gum 5.9%, calgon 6.4%, sodium phosphate trimer 3.3%; Xanthans 10%, guar gum 10%.
The present invention is applied to the test data of highland barley purple rice compound cereal beverage:
Highland barley purple rice compound cereal beverage, what its ative starch was aging shows as: the product shelf life starch granules cohesion and coarse mouthfeel phenomenon will occur after 3 days, occurred organizing phenomenons such as serious layering, fragrance disappearance after 5 days.
To the requirement of food additives and consult correlative study data document, on this research pre-stage test basis, select sucrose fatty ester according to China GB 2760-2011; Gellan gum, calgon, sodium phosphate trimer are four factors; Design three levels; Carry out orthogonal test, place with 37 ℃ that subjective appreciation, microorganism detection result and the stationary value R of cereal beverage is factor index after 5 days, 15 days, 30 days, filter out optimum combination.
Table 9 orthogonal test table
Table 10 orthogonal experiments
With sample to be checked earlier on centrifuge with after the centrifugal 5min under the 2000r/min condition, under the 600nm wavelength, survey the light absorption value of centrifugal front and back with ultraviolet specrophotometer, define coefficient of stability R=A
After/ A
Before, then the big more solution of R is stable more.
Beverage generally all can tend towards stability after one month, and promptly the key period is in one month, so selected 5 days, 15 days, the mensuration of carrying out stationary value in 30 days.
Table 11 stationary value R testing result
| Tested number | 5 days | 15 days | 30 days | Mean value |
| 1 | 0.676 | 0.699 | 0.654 | 0.676 |
| 2 | 0.674 | 0.698 | 0.645 | 0.672 |
| 3 | 0.738 | 0.747 | 0.736 | 0.740 |
| 4 | 0.744 | 0.740 | 0.745 | 0.743 |
| 5 | 0.708 | 0.714 | 0.682 | 0.701 |
| 6 | 0.708 | 0.719 | 0.682 | 0.703 |
| 7 | 0.690 | 0.724 | 0.673 | 0.696 |
| 8 | 0.685 | 0.714 | 0.662 | 0.687 |
| 9 | 0.677 | 0.693 | 0.658 | 0.676 |
The testing result of the orthogonal experiments analysis through table 10 and the stationary value of table 11; It is the 4th group that comprehensive subjective appreciation and microorganism detection interpretation of result draw optimal proportion, and promptly sucrose fatty ester 52.5%, gellan gum 4.8%; Calgon 5.3%, sodium phosphate trimer 2.6%.
On the 4th group basis, add xanthans and guar gum again.With experimentizing of xanthans: guar gum=1:1, select three points promptly: 17.0%, 17.2%, 17.4% experimentizes, and has selected 5 days, 15 days, the mensuration of carrying out stationary value in 30 days.
Stationary value R testing result behind table 12 interpolation xanthans and the guar gum
| Tested number | Addition | 5 days | 15 days | 30 days | Mean value |
| 1 | 17.0% | 0.935 | 0.930 | 0.927 | 0.931 |
| 2 | 17.2% | 0.941 | 0.935 | 0.930 | 0.935 |
| 3 | 17.4% | 0.954 | 0.949 | 0.948 | 0.950 |
The stationary value R before and after xanthans and the guar gum is added in contrast, and the better effects if after obtaining adding can obtain optimal proportion: sucrose fatty ester 52.5% thus; Gellan gum 4.8%, calgon 5.3%, sodium phosphate trimer 2.6%; Xanthans 17.4%, guar gum 17.4%.
Table 13 is applied to highland barley matrimony vine compound cereal beverage respectively for the present invention and existing 3 kinds of age resisters test is to R value when:
More than all in prescribed limit, storage temperature is 37 ℃ to the test addition.
Table 14 is applied to highland barley soya bean compound cereal beverage respectively for the present invention and existing 3 kinds of age resisters test is to R value when:
More than all in prescribed limit, storage temperature is 37 ℃ to the test addition
Table 15 is applied to highland barley purple rice compound cereal beverage respectively for the present invention and existing 3 kinds of age resisters test is to R value when:
More than all in prescribed limit, storage temperature is 37 ℃ to the test addition.
The beneficial effect of advantage of the present invention and generation is:
1, age resister of the present invention can delay the ageing time of ative starch in the highland barley compound cereal beverage, has improved the shelf life quality, is particularly useful for high starch based cereal beverage (like highland barley).
2, in the age resister of the present invention; Sucrose fatty ester has good emulsifying, viscosity performance such as regulate, prevent to wear out, antibiotic; And gellan gum has fine suspension effect, and calgon and sodium phosphate trimer apply to the vegetable protein beverage acting in conjunction mostly, and performances such as anti-aging, dispersion and emulsion, maintenance moisture are arranged; Add the composite of xanthans and guar gum, can make the vegetable protein beverage storage-stable of high-content of starch.Not only solve cereal ative starch problem of aging, and solved the fat floating of cereal beverage and the problem of starch granules deposition.
3, the sucrose fatty ester among the present invention, gellan gum, calgon and sodium phosphate trimer are not independent effect; But composite comprehensive function is better than single result of use, indispensable; And xanthans and guar gum also are to add with the ratio of 1:1, and be better than single result of use.
The specific embodiment
Embodiment 1 highland barley purple rice compound cereal beverage
A kind of age resister; Be made up of sucrose fatty ester, gellan gum, calgon, sodium phosphate trimer, xanthans and guar gum, the mass ratio of each component is: sucrose fatty ester 52.5%, gellan gum 4.8%; Calgon 5.3%; Sodium phosphate trimer 2.6%, xanthans 17.4%, guar gum 17.4%.
The addition of age resister in beverage is 0.15%.
Be mixed evenly so that the ratio of 1:23 is dried age resister and white granulated sugar, obtain mixture A;
Highland barley stoste 48%, purple rice sesame stoste 30%, 22% 3 kind of stoste of soya-bean milk are mixed, obtain cereal stoste;
Cereal stoste is heated to 80 ℃, slowly adds mixture A while stirring; After the dissolving, the water bath with thermostatic control temperature is 75 ℃, keeps 10min; Filter with 200 purpose filter bags, homogeneous then, homogenizing temperature is 73 ℃, adopts homogeneous twice, and a homogenization pressure is 25MPa, and second homogenate pressure is 35MPa, twice each 1min of homogenizing time; Sterilization temperature is 120 ℃, time 15min, and sterile filling is a finished product then.
Embodiment 2 highland barley soya bean compound cereal beverages
A kind of age resister, by sucrose fatty ester, gellan gum, calgon, sodium phosphate trimer,
Xanthans and guar gum are formed, and the mass ratio of each component is: sucrose fatty ester 64.4%, gellan gum 5.9%, calgon 6.4%, sodium phosphate trimer 3.3%, xanthans 10%, guar gum 10%.
The addition of age resister in beverage is 0.16%.
Be mixed evenly so that the ratio of 1:22 is dried age resister and white granulated sugar, obtain mixture A;
Highland barley stoste 85%, 15% two kind of stoste of soya-bean milk are mixed, obtain cereal stoste;
Cereal stoste is heated to 75 ℃, slowly adds mixture A while stirring, after the dissolving, the water bath with thermostatic control temperature is 70 ℃, keeps 10min; Filter with 200 purpose filter bags, homogeneous then, homogenizing temperature is 70 ℃, adopts homogeneous twice, and a homogenization pressure is 23MPa, and second homogenate pressure is 37MPa, twice each 1min of homogeneous.Sterilization temperature is 120 ℃, time 15min, and sterile filling is a finished product then.
Embodiment 3 highland barley matrimony vine compound cereal beverages
A kind of age resister; Be made up of sucrose fatty ester, gellan gum, calgon, sodium phosphate trimer, xanthans and guar gum, the mass ratio of each component is: sucrose fatty ester 58.5%, gellan gum 5.4%; Calgon 5.8%; Sodium phosphate trimer 2.9%, xanthans 13.7%, guar gum 13.7%.
The addition of age resister in beverage is 0.16%.
Be mixed evenly so that the ratio of 1:22 is dried age resister and white granulated sugar, obtain mixture A;
Highland barley stoste 74%, soya-bean milk 25%, medlar liquid 1% are mixed, obtain cereal stoste;
Cereal stoste is heated to 75 ℃, slowly adds mixture A while stirring, after the dissolving, the water bath with thermostatic control temperature is 70 ℃, keeps 10min; Filter with 200 purpose filter bags, homogeneous then, homogenizing temperature is 70 ℃, adopts homogeneous twice, and a homogenization pressure is 22MPa, and second homogenate pressure is 35MPa, twice each 1min of homogeneous.Sterilization temperature is 120 ℃, time 15min, and sterile filling is a finished product then.
Claims (4)
1. age resister; Be made up of sucrose fatty ester, gellan gum, calgon, sodium phosphate trimer, xanthans and guar gum, it is characterized in that: the mass ratio of each component is: sucrose fatty ester 50% ~ 70%, gellan gum 4% ~ 6%; Calgon 5% ~ 7%; Sodium phosphate trimer 2.5% ~ 3.5%, xanthans 10% ~ 20%, guar gum 10% ~ 20%.
2. an age resister is used for the method for highland barley compound cereal beverage, it is characterized in that may further comprise the steps:
A. with age resister and white granulated sugar with the ratio of 1:21 ~ 1:23 dried be mixed even, mixture A;
B. with 45% ~ 90% highland barley stoste and 10% ~ 55% composite cereal concentrated slurry mixing, be heated to 75 ~ 85 ℃, slowly pour mixture A while stirring into; After mixing, temperature keeps 65 ~ 75 ℃, and the time is 10 ~ 20min; Filter twice homogeneous in back; A homogenization pressure is 20 ~ 25MPa, and second homogenate pressure is 35 ~ 40MPa, and twice homogenizing time respectively is 1min; Obtain mixing underflow B;
C. will mix sterile filling after the underflow B sterilization, sterilization temperature is 120 ℃, time 15min.
3. a kind of age resister as claimed in claim 1 is characterized in that: sucrose fatty ester is that the HLB value is 11 sucrose fatty ester; Gellan gum is high acyl group; Calgon is a food-grade; Sodium phosphate trimer is a food-grade; Xanthans is a food-grade; Guar gum is a food-grade.
4. a kind of age resister as claimed in claim 2 is used for the method for highland barley compound cereal beverage, it is characterized in that: the addition of age resister in beverage is 0.15% ~ 0.18%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103380937A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | Healthy beverage made of vegetable protein and natural cereals |
| CN103859541A (en) * | 2014-03-04 | 2014-06-18 | 湖北百点实业有限公司 | High-germination-rate highland barley and hulless oat composite beverage and production method thereof |
| CN106509830A (en) * | 2016-10-31 | 2017-03-22 | 广州嘉德乐生化科技有限公司 | Starch anti-aging agent and preparation method thereof |
| CN106689964A (en) * | 2016-12-30 | 2017-05-24 | 厦门欧凯科技有限公司 | Stabilizer for bactericidal fermented protein beverage, bactericidal fermented protein beverage and preparation method |
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| CN101327031A (en) * | 2008-07-23 | 2008-12-24 | 厦门惠尔康食品有限公司 | Method for delaying age of starch during shelf life of liquid cereal concentrated slurry product |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380937A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | Healthy beverage made of vegetable protein and natural cereals |
| CN103859541A (en) * | 2014-03-04 | 2014-06-18 | 湖北百点实业有限公司 | High-germination-rate highland barley and hulless oat composite beverage and production method thereof |
| CN103859541B (en) * | 2014-03-04 | 2016-10-26 | 湖北百点实业有限公司 | A kind of high germination rate Semen avenae nudae Hulless oate composite beverage and preparation method thereof |
| CN106509830A (en) * | 2016-10-31 | 2017-03-22 | 广州嘉德乐生化科技有限公司 | Starch anti-aging agent and preparation method thereof |
| CN106689964A (en) * | 2016-12-30 | 2017-05-24 | 厦门欧凯科技有限公司 | Stabilizer for bactericidal fermented protein beverage, bactericidal fermented protein beverage and preparation method |
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Application publication date: 20121003 |