CN111406801A - Preparation method of citrus fiber for stable suspension in acidic milk beverage - Google Patents
Preparation method of citrus fiber for stable suspension in acidic milk beverage Download PDFInfo
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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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
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Abstract
The invention discloses a preparation method of citrus fiber with stable suspension for acidic milk beverage, which comprises the steps of extracting pectin from dried citrus peel (removing essential oil and most soluble impurities) through acid treatment to obtain citrus peel waste residues, removing part of pectin in the citrus peel waste residues by using pectinase, adding a water-soluble gel regulator additionally, performing shearing and grinding as well as homogenization treatment, and performing dehydration and drying to obtain a finished citrus fiber product. The citrus fiber obtained by the invention has a certain weak gel structure, can provide certain thickening property, and has good suspension stability when being applied to acidic milk beverages.
Description
Technical Field
The invention relates to a preparation method of citrus fiber for stable suspension in acidic milk beverage, belonging to the technical field of food engineering.
Background
In an acid milk beverage system, the fat content of the system is generally low, the protein is in an acid range of pH3.6-4.2, the protein is very easy to aggregate, and the unstable phenomena of protein precipitation, top bleeding, aggregation and flocculation and even overall sedimentation and delamination are shown.
The common stabilizer in the yoghurt drink is hydrophilic colloid, such as high-ester pectin, soybean polysaccharide, sodium carboxymethylcellulose and the like, wherein the high-ester pectin can wrap protein so as to stabilize a system and provide fresh mouthfeel, and has optimal integral application property but higher cost; soybean polysaccharide can provide fresh taste, but has poor stability and higher cost; sodium carboxymethylcellulose is low in price, but poor in stability and not fresh and cool in taste. At present, a stable raw material with good taste, good stability and low price is lacked.
The citrus fiber is mainly composed of insoluble dietary fiber, is insoluble in water and cannot be combined with milk protein in an electrostatic manner, is applied to acidic milk beverages, mainly forms a weak gel structure through water absorption and expansion of the citrus fiber, provides viscous force to maintain the suspension stability of system protein, controls top bleeding and protein aggregation and sinking, and ensures that the system forms a uniform and stable flow state.
Citrus fiber is present in the fiber network of the cell wall of citrus fruit, which is composed of cellulose fibrils embedded in a pectin and hemicellulose matrix, which are immobilized by intramolecular and intermolecular hydrogen bonds and hydrophobic interactions, while pectin and hemicellulose are characterized by a higher degree of mobility (Cosgrove, 2014). The compact fiber network structure can be opened by the action of acid, alkali, enzyme or mechanical force, so that the hydrophilicity and water swelling property of the fiber are improved, and a larger functional effect is exerted.
If the citrus peel waste residue after pectin extraction (referred to as 'citrus peel waste residue' for short in the invention) is not subjected to alkali treatment or pectinase treatment, the pectin content in the peel residue is high, the cross-linking property between pectin and fibers is strong, and the aggregation degree of the fibers is high, so that the fibers have poor water swelling property, cannot provide uniform weak gel structure and viscous force, and have poor integral suspensibility. The citrus fiber is applied to the sour milk beverage, the protein can be locally gathered and flocculated due to the uneven gel structure, and water separation and protein sinking at the top of the product are easily caused due to insufficient viscous force provided by the fiber.
Chinese patent application No. CN 1173904A and CN 107319509A both disclose methods for preparing functional fiber by removing pectin from plant tissue or raw material peel and residue by acid treatment, alkali treatment, homogenization and other processes. However, although the citrus fiber obtained by subjecting the citrus peel waste residues to the conventional alkali treatment reduces the cross-linking property between pectin and the fiber, the water swelling property of the fiber is obviously enhanced, and the purity of the fiber is also improved, so that the obtained citrus fiber has strong gelling property, and the application of the fiber in an acid milk beverage is easy to cause the gel sinking of milk protein, thereby causing the delamination. Chinese patent application No. CN108175105A also mentions that the orange fiber is prepared by alkali treatment and is applied to the suspension stabilization of peanut milk vegetable protein beverage, but the orange fiber prepared by alkali treatment has stronger gel property and can play a role in suspension stabilization in vegetable protein beverage, and protein aggregation and sinking even phase separation occur in milk beverage.
The enzymatic degradation of pectin reported by Sankaran et al (2015) can promote the loosening of carrot cell wall fibers after high-pressure homogenization, which shows that the enzymatic hydrolysis of pectin can reduce the degree of crosslinking between pectin and fibers and improve the water swelling capacity of the fibers. Therefore, the citrus peel waste residue is subjected to pectinase treatment to a certain degree, so that the pectin content in the citrus peel waste residue is reduced, the crosslinking property between pectin and fibers is further reduced, the water swelling property of the fibers is improved, and the citrus fibers with a certain weak gel property are prepared.
Disclosure of Invention
The invention relates to a preparation process of citrus fiber, which aims to remove part of pectin in citrus peel waste residues by using pectinase, reduce the aggregation degree of fiber, improve the dispersion degree of the fiber, and simultaneously additionally add some water-soluble gel regulators to further disperse the fiber, improve the gel structure uniformity of the fiber, and simultaneously improve the viscosity of the fiber, thereby maintaining the overall stability of protein in the yoghurt drink through the weak gel structure of the fiber and the provided viscosity.
The technical scheme adopted by the invention is as follows:
a method for preparing citrus fiber with stable suspension for acidic milk beverage comprises extracting pectin from dried citrus peel (removed essential oil and most soluble impurities) by acid treatment to obtain citrus peel waste residue, removing part of pectin with pectinase, adding water soluble gel regulator, shearing, homogenizing, squeezing, dewatering, and drying to obtain citrus fiber product.
Further, after part of pectin in the orange peel waste residue is removed by using pectinase, the viscosity of the feed liquid is reduced to 45% -65% of that before the enzyme is added.
Furthermore, the addition amount of the water-soluble gel regulator is 20-40% of the mass of the citrus peel waste residue.
Further, the water-soluble gel regulator is any one of sodium carboxymethylcellulose, guar gum or xanthan gum.
Further, the preparation method of the citrus fiber for stable suspension in the acidic milk beverage comprises the following preparation steps:
(1) extracting pectin from the dried orange peel through acid treatment, and separating and drying to obtain orange peel waste residues;
(2) mixing the citrus peel waste residue obtained in the step (1) with water to obtain mixed feed liquid;
(3) treating the feed liquid in the step (2) by pectinase to remove part of pectin in the feed liquid, reducing the viscosity of the feed liquid to 45-65% of that before adding the pectinase, immediately heating to inactivate the enzyme, and separating to obtain pomace;
(4) mixing the pomace obtained in the step (3) with water, adding a water-soluble gel regulator, and uniformly stirring;
(5) carrying out colloid milling on the uniformly stirred feed liquid obtained in the step (4) to obtain finely milled feed liquid;
(6) homogenizing the finely ground feed liquid in the step (5) at high pressure to obtain fully kneaded feed liquid;
(7) mixing the kneaded feed liquid obtained in the step (6) with alcohol, and separating to obtain a precipitate phase with the water content of less than 70%;
(8) drying the precipitate phase in the step (7) at low temperature to obtain a semi-finished citrus fiber product with the water content of less than 15%;
(9) and (4) crushing the semi-finished citrus fiber product obtained in the step (8) and sieving the crushed semi-finished citrus fiber product with a 200-mesh sieve to obtain a citrus fiber product.
Further, in the preparation method of the citrus fiber for suspension stabilization in the acidic milk beverage, the citrus peel in the step (1) is lemon peel, orange peel or shaddock peel.
Furthermore, in the preparation method of the citrus fiber for stable suspension in the acidic milk beverage, the acid treatment in the step (1) is that the mass ratio of the dried citrus peel to water is 1:40-1:70, the extraction temperature is 70-90 ℃, the extraction pH is 1.4-2.2, and the extraction time is 90-180 min.
Furthermore, in the preparation method of the citrus fiber for stable suspension in the acidic milk beverage, the mass ratio of the citrus peel waste residue to the water in the step (2) is 1:15-1: 25.
Further, the method for preparing the citrus fiber for suspension stabilization in the acidic milk beverage comprises the step (3) of treating the citrus fiber with pectinase at a pH of 3.0-6.0 and at a temperature of 30-50 ℃.
Furthermore, in the preparation method of the citrus fiber for stable suspension in the acidic milk beverage, the mass ratio of the pomace to the water in the step (4) is 1:1-1: 3.
Furthermore, in the preparation method of the citrus fiber for stable suspension in the acidic milk beverage, the mass of the water-soluble gel regulator added in the step (4) is 20-40% of the mass of the citrus peel waste residue.
Furthermore, the preparation method of the citrus fiber for stable suspension in the acidic milk beverage has the step (6) that the homogenization pressure of high-pressure homogenization is 10-30 MPa.
Furthermore, in the preparation method of the citrus fiber for stable suspension in the acidic milk beverage, the volume ratio of the feed liquid to the alcohol in the step (7) is 1:1-1: 4.
The preparation process of the citrus fiber requires to retain a small part of pectin, and aims to prevent the fiber from being aggregated again in a drying link, a storage link or product application, wherein the pectin content is controlled by the viscosity of feed liquid after enzyme treatment in the preparation process, if the viscosity of the feed liquid is higher than 65% before enzymolysis, and the pectin content in the fiber is high, the crosslinking degree of the fiber and the pectin is high, the fiber can form locally stronger gel in the yogurt beverage, so that the protein of the product is aggregated, flocculated and precipitated, and the protein aggregation, sinking and layering can occur when the product is stored at a higher temperature (not less than 37 ℃); if the viscosity of the feed liquid is lower than 45% before enzymolysis, the pectin content of the fibers is too low, and the fiber bundles are close to each other, the fibers are easy to aggregate in the drying process of preparation or in the applied product, so that the water absorption expansion capability of the fibers is reduced, a good gel structure cannot be formed, and the suspension property of the fibers in the acidic milk beverage is insufficient.
If only enzyme treatment is carried out to remove part of pectin, no water-soluble gel regulator is additionally added or the addition amount is insufficient, on one hand, the whole dispersibility of the fiber is insufficient, the gel structure is not uniform, and the product is easy to flocculate and layer; on the other hand, simple fiber does not provide strong viscous resistance to prevent protein particles from sinking in acidic milk beverages. Of course, too much water-soluble gel modifier can reduce the effective concentration of fiber and not provide the citrus fiber with gel suspension. Therefore, the preparation process of the citrus fiber requires that part of pectin in the citrus peel waste residue is removed through pectinase treatment, and at the same time, a small part of pectin is retained, so that the fiber is well dispersed, and the fiber is further dispersed through a proper amount of water-soluble gel regulator, so that the gel structure uniformity of the fiber is improved, the viscous force is provided, and the citrus fiber has excellent suspension stability in an acidic milk beverage.
The citrus fiber provided by the invention can meet the requirements, has a certain weak gel structure, can provide certain thickening property, can maintain better stability of protein when being applied to acidic milk beverages, has a centrifugal precipitation rate of less than or equal to 1.0%, does not generate flocculation layering after being placed at 45 ℃ for 25 days, and provides fresh mouthfeel. From the economic and environmental protection perspectives, the raw material for preparing the citrus fiber is the byproduct of extracting pectin, namely the citrus peel waste residue, so that the raw material cost is low, the deep processing of the waste fruit residue not only creates a new functional raw material with high cost performance, but also reduces the burden of the raw material on the environment, and the method has economic and environmental protection double values.
Drawings
FIG. 1 is a process scheme for brown beverage preparation;
FIG. 2 is a comparison graph of the final product performance obtained from different viscosity of the enzymolysis feed liquid in example 1;
FIG. 3 is a graph comparing the final product performance obtained for different gel modifier levels in example 2;
FIG. 4 is a comparison graph of the final product performance obtained from the combination test of different enzymolysis feed liquid viscosities and different gel modifier contents in example 3.
Detailed Description
The invention provides a preparation method of citrus fiber for stable suspension in acidic milk beverage, which specifically comprises the following preparation steps:
(1) extracting pectin from the dried orange peel through acid treatment, and separating and drying to obtain orange peel waste residues;
(2) mixing the citrus peel waste residue obtained in the step (1) with water to obtain mixed feed liquid;
(3) treating the feed liquid in the step (2) by pectinase to remove part of pectin in the feed liquid, reducing the viscosity of the feed liquid to 45-65% of that before adding the pectinase, immediately heating to inactivate the enzyme, and separating to obtain pomace;
(4) mixing the pomace obtained in the step (3) with water, adding a water-soluble gel regulator, and uniformly stirring;
(5) carrying out colloid milling on the uniformly stirred feed liquid obtained in the step (4) to obtain finely milled feed liquid;
(6) homogenizing the finely ground feed liquid in the step (5) at high pressure to obtain a kneaded feed liquid;
(7) mixing the kneaded material liquid obtained in the step (6) with alcohol, and separating to obtain a precipitate phase with the water content of less than 70%;
(8) drying the precipitate phase in the step (7) at low temperature to obtain a semi-finished citrus fiber product with the water content of less than 15%;
(9) and (4) crushing the semi-finished citrus fiber product obtained in the step (8) and sieving the crushed semi-finished citrus fiber product with a 200-mesh sieve to obtain a citrus fiber product.
In an embodiment of the present invention, the citrus peel in step (1) may be one of lemon peel, orange peel and shaddock peel.
In the embodiment of the invention, the acid treatment in the step (1) can be performed by mixing the dried citrus peel and water at a mass ratio of 1:40-1:70, at an extraction temperature of 70-90 ℃, at a pH of 1.4-2.2, and for an extraction time of 90-180 min.
In the embodiment of the invention, the mass ratio of the citrus peel waste residues to the water in the step (2) can be 1:15-1: 25.
In the embodiment of the present invention, the pH of the pectinase treatment in step (3) may be 3.0-6.0 and the treatment temperature may be 30-50 ℃.
In the embodiment of the invention, the mass ratio of the pomace to the water in the step (4) is 1:1-1: 3; adding water-soluble gel regulator into the orange peel waste residue, wherein the mass of the water-soluble gel regulator is 20-40% of that of the orange peel waste residue; the water soluble gel regulator can be any one of sodium carboxymethylcellulose, guar gum or xanthan gum.
In the embodiment of the present invention, the homogenization pressure for high-pressure homogenization in the step (6) may be 10 to 30 MPa.
In the embodiment of the invention, the volume ratio of the feed liquid to the alcohol in the step (7) can be 1:1-1: 4.
The invention is further illustrated with reference to specific examples.
The evaluation of the performance of the citrus fiber prepared in the following examples was achieved by the suspension stability of citrus fiber in brown yogurt drinks.
The main indicators of brown beverages are as follows:
the process route for the preparation of brown drinks is shown in figure 1.
Example 1
(1) Weighing 1000g of dried lemon peel, and extracting pectin under an acidic condition, wherein the extraction conditions are as follows: the mass ratio of material to water is 1:40, the extraction temperature is 70 ℃, the extraction pH is 1.6, and the extraction time is 90 min; and then separating, taking wet residues and drying to obtain the orange peel waste residues.
(2) Weighing 500g of the orange peel waste residue obtained in the step (1), fully mixing the orange peel waste residue with water according to a mass ratio of 1:20, and averagely dividing the mixed feed liquid into 10 parts;
(3) treating 10 parts of the feed liquid in the step (2) with pectinase for different time under the conditions of 40 ℃ and pH5.0 respectively to reduce the viscosity of the feed liquid to 78%, 75%, 70%, 65%, 60%, 50%, 45%, 40%, 38% and 35% before enzyme addition respectively, then immediately heating to inactivate enzyme, separating to obtain corresponding 10 parts of wet residues, and preparing corresponding citrus fiber samples from the 10 parts of wet residues according to the modes of the steps (4) - (8);
(4) mixing the wet slag obtained in the step (3) with water according to the mass ratio of 1:3, adding 15g of sodium carboxymethylcellulose, uniformly stirring, and performing colloid milling to obtain a finely ground feed liquid;
(5) homogenizing the fine grinding material liquid once by a homogenizer at 20MPa to obtain fully kneaded feed liquid;
(6) mixing the kneaded material liquid with 90% alcohol at a ratio of 1:3, and separating to obtain a precipitate phase with a water content of 65%;
(7) drying the precipitate phase at 60 deg.C to obtain semi-finished product of citrus fiber with water content of 10% -12%;
(8) and crushing the semi-finished product of the citrus fiber and sieving the crushed semi-finished product with a 200-mesh sieve to obtain a citrus fiber sample.
In the test process, according to the preparation process of the embodiment 1, different percentages (hereinafter referred to as "viscosity percentage of enzymolysis liquid") of the viscosity of the liquid obtained after enzymolysis by using pectinase are selected and reduced to the viscosity of the liquid before adding the enzyme, the finally obtained samples are respectively applied to brown beverages, and a processing mode for measuring the viscosity percentages of the different enzymolysis liquid finally obtains three indexes of the application centrifugal precipitation rate, the centrifugal bottom gel particles and the 45 ℃ flocculation layering time of the sample, and the results are as follows:
the data in the table are subjected to graphical analysis, and as shown in fig. 2, the results show that when the viscosity percentage of the enzymolysis feed liquid is 45-65%, the centrifugal precipitation rate applied to the prepared citrus fiber is less than or equal to 1.0%, the layering time at 45 ℃ is more than or equal to 25 days, and the gel particles at the bottom of centrifugation are fewer, so that the citrus fiber prepared by the method has a uniform weak gel structure, proper viscosity and optimal suspension property; when the viscosity percentage of the enzymolysis feed liquid is less than 45%, the centrifugal precipitation rate of the prepared citrus fiber is more than or equal to 1.5%, the layering time at 45 ℃ is less than or equal to 23 days, and the gel particles at the bottom of centrifugation are fewer, which indicates that the citrus fiber prepared by the method has weaker gel and poor suspension property, and the product can be layered due to the collapse of the gel structure when stored at high temperature; when the viscosity percentage of the enzymolysis feed liquid is more than 65%, the centrifugal precipitation rate of the prepared citrus fiber is 1.0%, the layering time at 45 ℃ is less than or equal to 22 days, and more gel particles are at the bottom of centrifugation, which indicates that the citrus fiber pectin and the fiber prepared by the method have high crosslinking degree and strong gel, and can maintain protein stability in a short time, but protein aggregation can flocculate to be layered when stored at high temperature, and the protein aggregation sinking speed caused by the over-strong gel is generally higher than that caused by weak gel and insufficient suspension force.
Example 2
(1) Weighing 2000g of dried lemon peel, and extracting pectin under an acidic condition, wherein the extraction conditions are as follows: the mass ratio of material to water is 1:40, the extraction temperature is 80 ℃, the extraction pH is 1.9, and the extraction time is 90 min; and then separating, taking wet residues and drying to obtain the orange peel waste residues.
(2) Weighing 1000g of the orange peel waste residue obtained in the step (1), and fully mixing the orange peel waste residue with water according to a mass ratio of 1:20 to obtain mixed feed liquid;
(3) carrying out enzymolysis on the feed liquid in the step (2) at 45 ℃ and pH5.5 by using pectinase to remove part of pectin, respectively reducing the viscosity of the feed liquid to 50% of that before adding the pectinase, then immediately heating to inactivate the enzyme, separating to obtain wet residues, and equally dividing the wet residues into 10 parts;
(4) mixing 10 parts of wet residues obtained in the step (3) with water according to a mass ratio of 1:3, respectively adding sodium carboxymethylcellulose with the mass ratio of 0, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% and 50% of the citrus peel waste residues, uniformly stirring, carrying out colloid mill shearing and grinding to obtain 10 parts of corresponding finely ground feed liquid, and respectively preparing corresponding citrus fiber samples from 10 parts of wet residues according to the modes of the steps (5) - (8);
(5) homogenizing the fine grinding material liquid once by a homogenizer at 20MPa to obtain fully kneaded feed liquid;
(6) mixing the kneaded feed liquid with 88% alcohol at a ratio of 1:2.5, and separating to obtain a precipitate phase with a water content of 68%;
(7) drying the precipitate phase at 65 deg.C to obtain semi-finished product of citrus fiber with water content of 11% -13%;
(8) and crushing the semi-finished product of the citrus fiber and sieving the crushed semi-finished product with a 200-mesh sieve to obtain a citrus fiber sample.
In the test process, according to the preparation process of the embodiment 2, different proportions of the addition amount of the water-soluble gel regulator carboxymethylcellulose sodium in the quality of the citrus peel waste residues (hereinafter referred to as "gel regulator proportion") are selected, the finally obtained samples are respectively applied to brown beverages, and three indexes of centrifugal precipitation rate, centrifugal bottom gel particles and 45 ℃ flocculation layering time applied to fiber samples with different gel regulator proportions are measured, and the results are as follows:
the results are subjected to graphical analysis, and as shown in fig. 3, when the gel regulator accounts for 20-40%, the centrifugal precipitation rate of the citrus fiber is less than or equal to 1.0%, the layering time at 45 ℃ is more than or equal to 25 days, and the gel particles at the bottom of centrifugation are fewer, so that the citrus fiber prepared by the method has a uniform weak gel structure, proper viscosity and optimal suspension property; when the gel regulator accounts for less than 20% or more than 40%, the centrifugal precipitation rate applied to the citrus fiber is more than or equal to 1.5%, the layering time at 45 ℃ is less than or equal to 20 days, and the gel particles at the bottom of centrifugation are fewer, which indicates that the water-soluble gel regulator accounts for low ratio, the dispersibility of the citrus fiber is insufficient, the gel is weak, the suspensibility is poor, the water-soluble gel regulator accounts for too high ratio, the citrus fiber is excessively dispersed, the effective components of the fiber are low, and the fiber cannot play a role in gel suspension.
Example 3
(1) Weighing 1500g of dried lemon peel, and extracting pectin under an acidic condition, wherein the extraction conditions are as follows: the mass ratio of material to water is 1:40, the extraction temperature is 75 ℃, the extraction pH is 1.8, and the extraction time is 120 min; and then separating, taking wet residues and drying to obtain the orange peel waste residues.
(2) Weighing 1000g of the orange peel waste residue obtained in the step (1), fully mixing the orange peel waste residue with water according to a mass ratio of 1:20, and dividing the mixed feed liquid into 14 parts; testing 14 parts of the stock solution according to the steps (3) to (8) by referring to the combined test scheme in the following table to obtain corresponding citrus fiber samples;
(3) carrying out enzymolysis on the feed liquid in the step (2) at 50 ℃ and pH6.0 by using pectinase to remove part of pectin, respectively reducing the viscosity of the feed liquid to different percentages before adding the pectinase, then immediately heating to inactivate the enzyme, and separating to obtain wet residues;
(4) mixing the wet residues in the step (3) with water in a mass ratio of 1:2.5, respectively adding sodium carboxymethylcellulose in different mass ratios of the orange peel waste residues, uniformly stirring, and performing colloid mill shearing to obtain a finely ground feed liquid;
(5) homogenizing the fine grinding material liquid once by a homogenizer at 20MPa to obtain fully kneaded feed liquid;
(6) mixing the kneaded feed liquid with 88% alcohol at a ratio of 1:4, and separating to obtain a precipitate phase with a water content of 66%;
(7) drying the precipitate at 70 deg.C to obtain semi-finished product of citrus fiber with water content of 10-12%;
(8) and crushing the semi-finished product of the citrus fiber and sieving the crushed semi-finished product with a 200-mesh sieve to obtain a citrus fiber sample.
In the test process, according to the preparation process of the embodiment 3, the invention selects the combination test of different ratios of viscosity percentages of enzymolysis liquid to gel regulators, applies the finally obtained samples to brown beverages respectively, and measures three indexes of centrifugal sedimentation rate, centrifugal bottom gel particles and 45 ℃ flocculation layering time of the fiber samples obtained by different test combinations, wherein the results are as follows:
the results are analyzed, and as shown in fig. 4, it can be seen that centrifugal gel particles are less in application of the citrus fiber obtained by combining 45% -65% of the viscosity of the enzymolysis feed liquid and 20% -40% of the gel regulator in the brown drink product, the centrifugal precipitation rate is less than or equal to 1.0%, and the layering time at 45 ℃ is more than or equal to 25 days, so that the citrus fiber prepared by the combined test forms a proper weak gel structure and viscosity, and has the best suspension performance.
The centrifugal gel particles of the citrus fiber obtained by combining the enzymolysis feed liquid with the viscosity percentage of less than 45% and the gel regulator with the proportion of less than 20% are less in application in the brown drink product, the centrifugal precipitation rate is more than or equal to 2.3%, and the layering time at 45 ℃ is less than 13 days, which indicates that the citrus fiber prepared by the combination test has low gel strength, insufficient viscosity and weak fiber suspension property.
The centrifugal gel particles of the citrus fiber obtained by combining the enzymolysis feed liquid with the viscosity percentage of less than 45 percent and the gel regulator accounting for more than 20 percent are less in application in the brown drink product, the centrifugal precipitation rate is 1.5 to 1.8 percent, and the layering time at 45 ℃ is 13 to 18 days. The increase of the dosage of the gel regulator is helpful for improving the suspension performance of the citrus fiber, but the dosage of the gel regulator is increased continuously, and the suspension performance of the fiber is reduced. The pectin content in the fibers is too low, the aggregation degree of the fibers is high, so that the suspension property of the fibers is still deficient, the addition of the gel regulator is beneficial to the dispersion of the fibers to form a certain gel structure, but the gel regulator is too high in dosage and too low in fiber content, so that the gel suspension effect cannot be realized.
The centrifugal gel particles of the citrus fiber obtained by combining 45-65% of the viscosity percentage of the enzymolysis feed liquid and less than 20% of the gel regulator are less in application in the brown drink product, the centrifugal precipitation rate is 2.0%, and the layering time is 15 days at 45 ℃. The results show that compared with the combination of the viscosity percentage of the enzymolysis feed liquid being less than 45% and the gel conditioning agent being less than 20%, the suspension property of the citrus fiber prepared by the combination test is improved to a certain extent, but the suspension property is still different from the ideal property due to insufficient dispersibility.
The centrifugal gel particles of the citrus fiber obtained by combining the viscosity of the enzymolysis feed liquid of more than 65% and the gel regulator of 10% -55% in the brown drink product are more, the centrifugal precipitation rate and the 45 ℃ layering time are both obviously improved along with the increase of the dosage of the gel regulator, the gel regulator plays a role in improving the gel structure of the fiber and simultaneously providing the viscous force, but the flocculation and layering of the product are quicker due to the fact that the crosslinking degree of the fiber and the pectin in the citrus fiber is high and the gel of the fiber in the product is not uniform.
Therefore, the good suspension characteristic of the citrus fiber is the synergistic effect of the pectin enzymolysis effect and the water-soluble gel regulator regulating the gel structure in the preparation process, and the citrus fiber can have proper gel thickening performance only by controlling the pectin content and the water-soluble gel regulator content in the citrus fiber within the range required by the patent, so that the effect of stable suspension in brown beverage products is achieved.
Claims (13)
1. A preparation method of citrus fiber with stable suspension for acidic milk beverage is characterized in that citrus peel waste residue obtained after pectin is extracted from dried citrus peel through acid treatment is used, pectinase is used for removing part of pectin in the citrus peel waste residue, then a water-soluble gel regulator is added, shearing and grinding are assisted, homogenization treatment is carried out, and extrusion dehydration and drying are carried out to obtain a finished citrus fiber product.
2. The method of claim 1, wherein pectinase is used to remove a portion of the pectin from the citrus peel residue and the viscosity of the resulting solution is reduced to 45% -65% of that before the addition of pectinase.
3. The method for preparing citrus fiber for stable suspension in acidic milk beverages according to claim 1, wherein the amount of the water-soluble gel modifier added is 20-40% of the mass of the citrus peel waste residue.
4. The method of preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 1, wherein the water soluble gel modifier is any one of sodium carboxymethylcellulose, guar gum or xanthan gum.
5. A process for preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 1, characterized by the following preparation steps:
(1) extracting pectin from the dried orange peel through acid treatment, and separating and drying to obtain orange peel waste residues;
(2) mixing the citrus peel waste residue obtained in the step (1) with water to obtain mixed feed liquid;
(3) treating the feed liquid in the step (2) by pectinase to remove part of pectin in the feed liquid, reducing the viscosity of the feed liquid to 45-65% of that before adding the pectinase, immediately heating to inactivate the enzyme, and separating to obtain pomace;
(4) mixing the pomace obtained in the step (3) with water, adding a water-soluble gel regulator, and uniformly stirring;
(5) carrying out colloid milling on the uniformly stirred feed liquid obtained in the step (4) to obtain finely milled feed liquid;
(6) homogenizing the finely ground feed liquid in the step (5) at high pressure to obtain a kneaded feed liquid;
(7) mixing the kneaded material liquid obtained in the step (6) with alcohol, and separating to obtain a precipitate phase with the water content of less than 70%;
(8) drying the precipitate phase in the step (7) at low temperature to obtain a semi-finished citrus fiber product with the water content of less than 15%;
(9) and (4) crushing the semi-finished citrus fiber product obtained in the step (8) and sieving the crushed semi-finished citrus fiber product with a 200-mesh sieve to obtain a citrus fiber product.
6. The method for preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 5, wherein the citrus peel in step (1) is lemon peel, orange peel or grapefruit peel.
7. The method for preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 5, wherein the acid treatment in step (1) is performed at a mass ratio of dried citrus peel to water of 1:40-1:70, an extraction temperature of 70-90 ℃, an extraction pH of 1.4-2.2, and an extraction time of 90-180 min.
8. The method for preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 5, wherein the mass ratio of the citrus peel waste residue to the water in step (2) is 1:15 to 1: 25.
9. The process for preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 5, wherein the pectinase treatment in step (3) is performed at a pH of 3.0-6.0 and a temperature of 30-50 ℃.
10. The method for preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 5, wherein the mass ratio of pomace to water in step (4) is 1:1 to 1: 3.
11. The method for preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 5, wherein the mass of the water-soluble gel modifier added in step (4) is 20-40% of the mass of the citrus peel waste residue.
12. The process for preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 5, wherein the homogenization pressure of the high-pressure homogenization in step (6) is 10-30 MPa.
13. The method for preparing citrus fiber for suspension stabilization in acidic milk beverages according to claim 5, wherein the volume ratio of the feed liquid to the alcohol in step (7) is 1:1 to 1: 4.
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