WO2023040706A1 - 一种悬浮饮料及其制备方法 - Google Patents

一种悬浮饮料及其制备方法 Download PDF

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WO2023040706A1
WO2023040706A1 PCT/CN2022/117284 CN2022117284W WO2023040706A1 WO 2023040706 A1 WO2023040706 A1 WO 2023040706A1 CN 2022117284 W CN2022117284 W CN 2022117284W WO 2023040706 A1 WO2023040706 A1 WO 2023040706A1
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beverage
suspension
suspended
bacterial cellulose
water
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PCT/CN2022/117284
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English (en)
French (fr)
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李红斌
刁刘洋
刘康乐
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爱发生物科技(大连)有限公司
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Publication of WO2023040706A1 publication Critical patent/WO2023040706A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Definitions

  • the invention relates to the technical field of food processing, in particular to a suspension drink and a preparation method thereof.
  • Suspension beverage is one of many beverage varieties, which means that the water-insoluble solid particles contained in it, such as cocoa powder, fruit particles, etc., can be evenly and stably suspended in the beverage system, neither sinking nor floating, which greatly satisfies people's desire for Drink taste, appearance and other aspects of demand.
  • Suspension beverages generally have poor stability and are prone to flocculation, stratification or precipitation.
  • stabilizers are added, such as sodium carboxymethylcellulose, xanthan gum, pectin, carrageenan, gellan gum, etc. to improve stability.
  • problems in the suspension beverage prepared by the above-mentioned stabilizer such as high viscosity and insufficient refreshing taste; poor stability, still need to add a large amount of auxiliary materials such as emulsifiers for enhancing system stability; complex processing technology, and The pH and specific ion concentration of the system are demanding, and the adaptability of the existing stabilizers is poor.
  • Different beverage systems for example, need to use different stabilizers under different pH conditions.
  • Publication number CN108634075A discloses an emulsion stabilizer containing bacterial cellulose and its application in coffee milk drinks, wherein the emulsion stabilizer contains bacterial cellulose, xanthan gum, sodium carboxymethyl cellulose, sucrose esters, and monoglycerides ,Maltodextrin.
  • Publication number CN108719553A discloses an emulsion stabilizer containing bacterial cellulose and its application in high-calcium cocoa milk beverages, wherein the emulsion stabilizer contains bacterial cellulose, soybean polysaccharide, xanthan gum, sodium carboxymethylcellulose, sucrose Esters, Monoglycerides, Maltodextrins.
  • Publication No. CN101312664A discloses a low-settling acidic protein beverage, the liquid composition comprising at least one protein-based substance and at least one preparation containing bacterial cellulose, said preparation comprising: bacterial cellulose and a polymer thickener, Polymeric thickeners include charged cellulose ethers and precipitating agents, and the liquid composition has a pH level of up to 5.5.
  • the content of the present invention is specially proposed.
  • the invention provides a suspension drink and a preparation method thereof.
  • the suspension drink provided by the invention has excellent suspension stability, wide applicability, simple production process and good application prospect.
  • the invention provides a suspended beverage, which comprises bacterial cellulose, suspended particles and natural polysaccharides, the mass proportion of bacterial cellulose in the suspended beverage is 0.01-1%, and the mass proportion of suspended particles in the suspended beverage is 0.1-5% %, the mass proportion of natural polysaccharides in the suspension beverage is 0.01-0.5%.
  • the average diameter of the bacterial cellulose in the present invention is 0.01-10 ⁇ m, preferably 0.1-1 ⁇ m, so that the bacterial cellulose can make the suspension beverage exhibit excellent suspension stability with less addition amount.
  • the bacterial cellulose is cellulose produced by Acetobacter xylinum, Enterobacter sp. or Komagataebacter sp., for example, by static fermentation or dynamic fermentation, preferably Komagataeibacter sp. ATC301.
  • the suspended particles in the present invention are selected from at least one of cocoa powder, fruit grains, water-insoluble protein, and vitamin and trace element supplements.
  • the particle diameter of the suspended particles is 1 ⁇ m-1 cm, thus the suspended beverage has more excellent suspension stability.
  • the natural polysaccharide of the present invention is selected from at least one of xanthan gum, sodium carboxymethylcellulose, and guar gum.
  • the suspension drink of the present invention also includes: one or more of water-soluble protein, fruit juice, sweetener, acidity regulator, nutrition enhancer, food essence, pigment and preservative.
  • the suspension beverage comprises by weight percentage:
  • the balance is water.
  • the present invention also provides a preparation method for the above-mentioned suspended beverage, including accurately weighing each component, mixing uniformly, sterilizing, and packaging;
  • the method further includes adding an acidity regulator to the homogeneously mixed system to make the pH value 6.0-7.5, and the acidity regulator is preferably sodium citrate and/or citric acid.
  • the acidity regulator is preferably sodium citrate and/or citric acid.
  • Uniform mixing in the present invention includes mechanical stirring, high-speed homogenization or high-pressure homogenization, preferably high-speed homogenization or high-pressure homogenization.
  • the sterilization in the present invention includes heating to boiling, pasteurization, ultra-high temperature sterilization or high-temperature short-time sterilization.
  • the added amount of bacterial cellulose in the suspension beverage of the present invention is low, the suspension effect is excellent, and it is suitable for various beverage systems. It can stabilize protein and suspend other suspensions under acidic and near-neutral conditions, preventing them from precipitating. At the same time, the viscosity is low.
  • the taste is refreshing, which greatly satisfies people's high demand for the product characteristics and taste of beverages.
  • the process provided by the invention is simple, low in cost and has good application prospects.
  • Fig. 1 is the suspension result of the suspension drink prepared by formula 1-4 provided by Example 1 of the present invention.
  • the bacterial cellulose used is produced by Komagataeibacter sp. ATC301, and its average diameter is 0.1-1 ⁇ m.
  • the suspension drink provided in this embodiment includes: skimmed milk powder, sucrose, cocoa powder, bacterial cellulose, natural polysaccharide, acidity regulator and water.
  • Preparation method accurately weigh each component, heat and stir (70°C), adjust the pH value, ultra-high temperature sterilization (135°C, 5 seconds), and pack after cooling.
  • the beverages prepared in formulas 1-5 in this example were placed at room temperature (25° C.) and the suspension of cocoa powder in the beverage system was observed after 2, 6 and 24 hours of standing.
  • the results are shown in Figure 1, the beverage prepared by formula 1 began to find cocoa powder precipitation from 2 hours, and the precipitation was very obvious after 24 hours (see A and B in Figure 1).
  • the beverage prepared by formula 2-5 has a stable system after 24 hours, and no cocoa powder precipitation phenomenon occurs, referring to C (prescription 2, 24 hours), D (prescription 3, 24 hours), E (prescription 4, 24 hours) in Fig. hours), F (Recipe 5, 24 hours).
  • the beverage prepared by formula 3 of the present embodiment was stored at different temperatures for 3 months. After taking it out, observe the uniformity of the beverage system, and the results are shown in Table 2.
  • the beverage prepared by formula 2-5 in this embodiment has low viscosity and refreshing mouthfeel.
  • the suspension beverage provided in this embodiment includes: soybean protein isolate, sucrose, cocoa powder, bacterial cellulose, natural polysaccharide, acidity regulator and water.
  • NaCl adjusts the pH to the the the water up to 100g up to 100g up to 100g up to 100g up to 100g up to 100g up to 100g
  • Preparation method accurately weigh each component, heat and stir (60° C.), adjust pH value, pasteurize, and pack after cooling.
  • the drinks prepared by formulas 1-4 in this example were placed at room temperature (25° C.) for 24 hours, and the suspension of cocoa powder in the drinks was observed.
  • the results showed that the cocoa powder precipitated in the beverage prepared by Formula 1 within 2 hours, and the precipitation was very obvious after 24 hours, and it was divided into two phases visually.
  • Beverages prepared from formulations 2-4 remained homogeneous suspensions after 24 hours with no visible cocoa powder sedimentation at the bottom.
  • the beverage prepared by formula 3 of the present embodiment was stored at different temperatures for 3 months. After taking it out, observe the uniformity of the beverage system, and the results are shown in Table 4.
  • the beverage prepared by formula 2-4 in this embodiment has low viscosity and refreshing mouthfeel.
  • the suspended beverage provided in this embodiment includes: orange particles (55% solid matter), sucrose, concentrated fruit juice, bacterial cellulose, natural polysaccharide, acidity regulator and water.
  • Preparation method accurately weigh each component, heat and stir (60° C.), adjust pH value, pasteurize (60° C., 30 min), and pack after cooling.
  • the beverages prepared in formulas 1-4 in this example were placed at room temperature (25° C.) for 24 hours, and the suspension of orange particles in the beverages was observed. The results showed that the orange particles began to precipitate in the drink prepared by formula 1 at 2 hours, and the precipitation was very obvious after 24 hours.
  • the beverage prepared by formula 2-4 is still a homogeneous suspension after 24 hours, and there is no obvious precipitation of orange particles at the bottom.
  • the suspension beverage provided in this embodiment includes: soybean protein isolate, sucrose, food-grade calcium carbonate (1250 mesh), bacterial cellulose, natural polysaccharide, acidity regulator and water.
  • Preparation method accurately weigh each component, heat and stir (70°C), adjust the pH value, pasteurize (60°C, 30min), and pack after cooling.
  • the beverage prepared by formula 1-4 in this embodiment was left to stand at room temperature for 24 hours, and samples were taken respectively in the upper, middle and lower third parts of the beverage system, and were analyzed by inductively coupled plasma mass spectrometry (ICP-MS) ) to test the calcium content, the results are shown in Table 7.
  • ICP-MS inductively coupled plasma mass spectrometry
  • the results show that the calcium concentration in the third part and the lower third part of formula 1 is much greater than that in the upper third part, indicating that the calcium carbonate in the beverage prepared by formula 1 has precipitated .
  • the concentration of calcium in the beverages prepared by formulas 2-4 is relatively uniform, indicating that the suspension beverage containing soybean protein isolate and calcium carbonate of the present invention has excellent suspension stability.
  • the suspension drink provided in this embodiment includes: skimmed milk powder, sucrose, cocoa powder, bacterial cellulose, natural polysaccharide, acidity regulator and water.
  • the preparation method is the same as in Example 1.
  • the invention provides a suspension drink and a preparation method thereof.
  • the suspended beverage includes bacterial cellulose, suspended particles and natural polysaccharides, the mass proportion of bacterial cellulose in the suspended beverage is 0.01-1%, the mass proportion of suspended particles in the suspended beverage is 0.1-5%, and the natural The mass proportion of the polysaccharide in the suspension beverage is 0.01-0.5%.
  • the added amount of bacterial cellulose in the suspension beverage of the present invention is low, the suspension effect is excellent, and it is suitable for various beverage systems. It can stabilize protein and suspend other suspensions under acidic and near-neutral conditions, preventing them from precipitating. At the same time, the viscosity is low.
  • the taste is refreshing, which greatly satisfies people's high demand for the product characteristics and taste of beverages.
  • the process provided by the invention is simple, low in cost, and has good economic value and application prospect.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

一种悬浮饮料，包括细菌纤维素、悬浮颗粒和天然多糖，细菌纤维素在悬浮饮料中的质量占比为0.01-1％，悬浮颗粒在悬浮饮料中的质量占比为0.1-5％，天然多糖在悬浮饮料中的质量占比为0.01-0.5％。所述悬浮饮料的制备方法，特征在于：称量，混合均匀，灭菌，包装。

Description

一种悬浮饮料及其制备方法
交叉引用
本申请要求2021年9月18日提交的专利名称为“一种悬浮饮料及其制备方法”的第202111111925.X号中国专利申请的优先权，其全部公开内容通过引用整体并入本文。
技术领域
本发明涉及食品加工技术领域，尤其涉及一种悬浮饮料及其制备方法。
背景技术
随着国民经济的快速发展和生活水平的不断提高，人们对于饮料的要求不仅仅在于消暑止渴，更在于追求其特殊的风味和多样化的需求。悬浮饮料是众多饮料品种中的一种，是指所含的水不溶性固体颗粒，如可可粉、果粒等能够均匀稳定地悬浮在饮料体系中，既不下沉也不上浮，极大满足人们对饮料的口感、外观等方面的需求。
悬浮饮料普遍存在稳定性较差，容易发生絮凝、分层或沉淀现象，通常通过添加稳定剂，如羧甲基纤维素钠、黄原胶，果胶，卡拉胶，结冷胶等，来提高稳定性。但是采用上述稳定剂制备的悬浮饮料仍然存在各种问题，比如粘度大，口感不够清爽；稳定性不佳，仍需要添加大量用于增强体系稳定性的辅料如乳化剂；加工工艺复杂，以及对体系酸碱度和特定离子浓度要求苛刻，并且，现有稳定剂的适应性较差，不同的饮料体系，比如在不同的酸碱度情况下，需要采用不同的稳定剂。
公开号CN108634075A公开一种含有细菌纤维素的乳化稳定剂及其在咖啡乳饮料中的应用，其中乳化稳定剂含有细菌纤维素、黄原胶、羧甲基纤维素钠、蔗糖酯、单甘酯、麦芽糊精。公开号CN108719553A公开一种含有细菌纤维素的乳化稳定剂及其在高钙可可乳饮料中的应用，其中乳化稳定剂含有细菌纤维素、大豆多糖、黄原胶、羧甲基纤维素钠、蔗糖 酯、单甘酯、麦芽糊精。上述乳化稳定剂中均需添加大量的乳化剂，如蔗糖酯、单甘酯和麦芽糊精。
公开号CN101312664A公开一种低沉降酸性蛋白质饮料，该液态组合物包含至少一种基于蛋白质的物质和至少一种含细菌纤维素的制剂，所述制剂包含：细菌纤维素和聚合物增稠剂，聚合物增稠剂包括带电纤维素醚和沉淀剂，所述液态组合物的pH水平最多为5.5。
鉴于现有基于细菌纤维素的悬浮技术对乳化剂和pH值的要求，特提出本发明内容。
发明内容
针对现有技术存在的不足之处，本发明提供一种悬浮饮料及其制备方法。本发明提供的悬浮饮料具有优异的悬浮稳定性和广泛的适用性，而且生产工艺简单，具有良好的应用前景。
实现本发明上述目的的技术方案为：
本发明提供一种悬浮饮料，包括细菌纤维素、悬浮颗粒和天然多糖，细菌纤维素在悬浮饮料中的质量占比为0.01-1％，悬浮颗粒在悬浮饮料中的质量占比为0.1-5％，天然多糖在悬浮饮料中的质量占比为0.01-0.5％。
本发明所述的细菌纤维素的平均直径为0.01-10μm，优选0.1-1μm，由此，细菌纤维素在更少的添加量下，能够使悬浮饮料发挥优异的悬浮稳定性。
进一步地，所述细菌纤维素为木醋杆菌、肠杆菌或驹形杆菌产生的纤维素，例如通过静态发酵或动态发酵产生，优选驹形杆菌(Komagataeibacter sp.)ATC301。
本发明所述的悬浮颗粒选自可可粉、水果粒、水不溶性蛋白、维生素微量元素补充剂中的至少一种。
进一步地，所述悬浮颗粒的粒径为1μm-1cm，由此悬浮饮料具有更优异的悬浮稳定性。
本发明所述的天然多糖选自黄原胶、羧甲基纤维素钠、瓜尔胶中的至 少一种。
本发明所述的悬浮饮料还包括：水溶性蛋白、果汁、甜味剂、酸度调节剂、营养强化剂、食用香精、色素、防腐剂中的一种或多种。
在一些优选的实施例中，所述悬浮饮料按重量百分含量计包括：
可溶性蛋白/果汁1-20％；
甜味剂1-20％；
悬浮颗粒1-5％；
细菌纤维素0.1-0.5％；
天然多糖0.02-0.1％；
余量为水。
本发明还提供上述悬浮饮料的制备方法，精确称量各个成分，混合均匀，灭菌，包装；
优选地，所述方法还包括向混合均匀的体系中添加酸度调节剂使pH值为6.0-7.5，所述酸度调节剂优选为柠檬酸钠和/或柠檬酸。
本发明所述的混合均匀包括机械搅拌、高速均质或高压均质，优选高速均质或高压均质。
本发明所述的灭菌包括加热至沸腾、巴氏消毒、超高温消毒或高温短时间消毒。
本发明具有如下优点：
本发明的悬浮饮料中细菌纤维素的添加量低，悬浮效果优异，适合多种饮料体系，在酸性和近中性条件下都可以稳定蛋白和悬浮其他悬浮物，不致它们沉淀，同时粘度低，口感清爽，极大满足人们对饮料的产品特征和口感的高需求。
本发明提供的工艺简单，成本低，具有良好的应用前景。
附图说明
图1是本发明实施例1提供的配方1-4所制备悬浮饮料的悬浮结果。
具体实施方式
以下实施例用于说明本发明，但不用来限制本发明的范围。若未特别指明，实施例中所用的技术手段为本领域技术人员所熟知的常规手段，所用原料均为市售商品。
如下实施例中，采用的细菌纤维素由驹形杆菌(Komagataeibacter sp.)ATC301生产制得，其平均直径为0.1-1μm。
实施例1
本实施例提供的悬浮饮料包括：脱脂奶粉、蔗糖、可可粉、细菌纤维素、天然多糖、酸度调节剂和水。
各成分含量关系见表1。
表1
Figure PCTCN2022117284-appb-000001
制备方法：精确称量各成分，加热搅拌(70℃)，调节pH值，超高温消毒(135C，5秒)，冷却后包装。
性能评价
1、悬浮稳定性
将本实施例中配方1-5所制备的饮料置于室温条件(25℃)下静置， 观察静置2、6和24小时饮料体系中可可粉的悬浮情况。结果见图1，配方1所制备的饮料从2小时即开始发现可可粉沉淀，24小时后沉淀非常明显(参见图1中A和B)。配方2-5所制备的饮料在24小时后体系稳定，无可可粉沉淀现象出现，参见图1中C(配方2，24小时)，D(配方3，24小时)，E(配方4，24小时)，F(配方5，24小时)。
2、储存稳定性
将本实施例配方3所制备的饮料置于不同温度下保存3个月。取出后观察饮料体系的均匀情况，结果见表2。
表2
  4℃ 25℃ 37℃
有无可可粉沉淀 无 无 无
结果表明，本发明的含脱脂奶粉和可可粉的悬浮饮料在不同温度下均具有优异的悬浮稳定性。
3、口感
本实施例中配方2-5所制备的饮料粘度低，口感清爽。
实施例2
本实施例提供的悬浮饮料包括：大豆分离蛋白、蔗糖、可可粉、细菌纤维素、天然多糖、酸度调节剂和水。
各成分含量关系见表3。
表3
成分 配方1 配方2 配方3 配方4
大豆分离蛋白 3.4g 3.4g 3.4g 3.4g
蔗糖 6g 6g 6g 6g
可可粉 1g 1g 1g 1g
细菌纤维素 0g 0.1g 0.15g 0.2g
羧甲基纤维素钠 0.02g 0.03g 0.05g 0.07g
加入柠檬酸和柠檬 6.0-7.5 6.0-7.5 6.0-7.5 6.0-7.5
酸钠调节pH值至        
水 至100g 至100g 至100g 至100g
制备方法：精确称量各成分，加热搅拌(60℃)，调节pH值，巴氏消毒，冷却后包装。
性能评价
1、悬浮稳定性
将本实施例中配方1-4所制备的饮料置于室温条件(25℃)下静置24小时，观察饮料中可可粉的悬浮情况。结果显示，配方1所制备的饮料在2小时时即发现可可粉沉淀，24小时后沉淀非常明显，目测分为两相。配方2-4所制备的饮料在24小时后仍为均匀悬浮液，底部没有可见的可可粉沉淀。
2、储存稳定性
将本实施例配方3所制备的饮料置于不同温度下保存3个月。取出后观察饮料体系的均匀情况，结果见表4。
表4
  4℃ 25℃ 37℃
有无可可粉沉淀 无 无 无
结果表明，本发明的含大豆分离蛋白和可可粉的悬浮饮料在不同温度下均具有优异的悬浮稳定性。
3、口感
本实施例中配方2-4所制备的饮料粘度低，口感清爽。
实施例3
本实施例提供的悬浮饮料包括：柳橙颗粒(55％固形物)、蔗糖、浓缩果汁、细菌纤维素、天然多糖、酸度调节剂和水。
各成分含量关系见表5。
表5
Figure PCTCN2022117284-appb-000002
Figure PCTCN2022117284-appb-000003
制备方法：精确称量各成分，加热搅拌(60℃)，调节pH值，巴氏消毒(60℃，30min)，冷却后包装。
性能评价：
将本实施例中配方1-4所制备的饮料置于室温条件(25℃)下静置24小时，观察饮料中柳橙颗粒的悬浮情况。结果显示，配方1所制备的饮料在2小时时发现柳橙颗粒开始沉淀，24小时后沉淀非常明显。配方2-4所制备的饮料在24小时后仍为均匀悬浮液，底部无明显的柳橙颗粒沉淀出现。
实施例4
本实施例提供的悬浮饮料包括：大豆分离蛋白、蔗糖、食品级碳酸钙(1250目)、细菌纤维素、天然多糖、酸度调节剂和水。
各成分含量关系见表6。
表6
Figure PCTCN2022117284-appb-000004
Figure PCTCN2022117284-appb-000005
制备方法：精确称量各成分，加热搅拌(70℃)，调节pH值，巴氏消毒(60℃，30min)，冷却后包装。
性能评价
将本实施例中配方1-4所制备的饮料在室温条件下静置24小时，在饮料体系的上中下三分之一部分中分别取样，利用电感耦合等离子体质谱法(ICP-MS)测试钙含量，结果见表7。
表7
Ca(mg/mL) 配方1 配方2 配方3 配方4
上三分之一 0.38 2.12 1.96 1.94
中三分之一 1.27 2.25 2.14 2.16
下三分之一 3.10 2.12 2.14 1.85
结果显示，配方1中三分之一部分和下三分之一部分的钙浓度远远大于上三分之一部分的钙浓度，说明配方1所制备的饮料中碳酸钙已经发生沉淀。配方2-4所制备的饮料中钙的浓度比较均匀，说明本发明的含大豆分离蛋白和碳酸钙的悬浮饮料具有优异的悬浮稳定性。
实施例5
本实施例提供的悬浮饮料包括：脱脂奶粉、蔗糖、可可粉、细菌纤维素、天然多糖、酸度调节剂和水。
各成分含量关系见表8。
表8
Figure PCTCN2022117284-appb-000006
Figure PCTCN2022117284-appb-000007
制备方法同实施例1。
性能评价
1、悬浮稳定性
经过24小时在室温下静置存放后观察容器内可可粉的悬浮情况。经实验发现，配方1和2中从2小时即开始发现可可粉沉淀，24小时后沉淀非常明显。配方3中在24小时后饮料均为均匀体系，没有可可粉沉淀。
结果显示，在悬浮体系中如果只是加入细菌纤维素或者天然多糖，即使加入量较大，也无法产生稳定的悬浮效果。相反，如果在体系中同时加入细菌纤维素和天然多糖，二者协同增效，有效提高悬浮体系的稳定性。
最后应说明的是：以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
工业实用性
本发明提供一种悬浮饮料及其制备方法。所述悬浮饮料，包括细菌纤维素、悬浮颗粒和天然多糖，细菌纤维素在悬浮饮料中的质量占比为0.01-1％，悬浮颗粒在悬浮饮料中的质量占比为0.1-5％，天然多糖在悬浮饮料中的质量占比为0.01-0.5％。本发明的悬浮饮料中细菌纤维素的添加 量低，悬浮效果优异，适合多种饮料体系，在酸性和近中性条件下都可以稳定蛋白和悬浮其他悬浮物，不致它们沉淀，同时粘度低，口感清爽，极大满足人们对饮料的产品特征和口感的高需求。本发明提供的工艺简单，成本低，具有较好的经济价值和应用前景。

Claims (10)

  1. 一种悬浮饮料，其特征在于，包括细菌纤维素、悬浮颗粒和天然多糖，细菌纤维素在悬浮饮料中的质量占比为0.01-1％，悬浮颗粒在悬浮饮料中的质量占比为0.1-5％，天然多糖在悬浮饮料中的质量占比为0.01-0.5％。
  2. 根据权利要求1所述的悬浮饮料，其特征在于，所述细菌纤维素的平均直径为0.01-10μm。
  3. 根据权利要求1或2所述的悬浮饮料，其特征在于，所述细菌纤维素为木醋杆菌、肠杆菌或驹形杆菌产生的纤维素，优选驹形杆菌(Komagataeibacter sp.)ATC301。
  4. 根据权利要求1-3任一项所述的悬浮饮料，其特征在于，所述悬浮颗粒选自可可粉、水果粒、水不溶性蛋白、维生素微量元素补充剂中的至少一种。
  5. 根据权利要求4所述的悬浮饮料，其特征在于，所述悬浮颗粒的粒径为1μm-1cm。
  6. 根据权利要求1-5任一项所述的悬浮饮料，其特征在于，所述天然多糖选自黄原胶、羧甲基纤维素钠、瓜尔胶中的至少一种。
  7. 根据权利要求1-6任一项所述的悬浮饮料，其特征在于，所述悬浮饮料还包括：水溶性蛋白、果汁、甜味剂、酸度调节剂、营养强化剂、食用香精、色素、防腐剂中的一种或多种。
  8. 根据权利要求7所述的悬浮饮料，其特征在于，所述悬浮饮料按重量百分含量计包括：
    水溶性蛋白/果汁1-20％；
    甜味剂1-20％；
    悬浮颗粒0.1-5％；
    细菌纤维素0.01-1％；
    天然多糖0.02-0.1％；
    余量为水。
  9. 权利要求1-8任一项所述的悬浮饮料的制备方法，其特征在于，精确称量各成分，混合均匀，灭菌，包装；
    优选地，所述方法还包括向混合均匀的体系中添加酸度调节剂使pH值为6.0-7.5。
  10. 根据权利要求9所述的制备方法，其特征在于，所述混合均匀包括机械搅拌、高速均质或高压均质；
    和/或，所述灭菌包括加热至沸腾、巴氏消毒、超高温消毒或高温短时间消毒。
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