Solid beverages are solid products made from sugar, eggs or egg products, milk or dairy products, fruit juices or edible plant extracts.

Usually, the finished products are in powder, granule or block form, such as instant coffee, cream of wheat, and so on.

Solid beverages are categorized according to type, usually into protein, normal and roasted. Compared with liquid beverages, solid beverages have the characteristics of easy carrying, unique flavor and good instant solubility.

Instant solubility of solid beverages

There are two classifications of solid beverages, one can be completely dissolved in water, such as instant tea, fruit pearls, etc.; the other is a powder dispersion to form a uniform suspension, such as milk powder, soy milk powder, etc. The second is the suspension formed by the powder, and the second is the suspension formed by the powder.

The second is that the suspension formed by the powder is not only the chemical dissolution of solute molecules in the solvent, but also the complex reaction of water-soluble proteins, insoluble proteins, sugars, fats and so on in water.

The result is a reaction system containing solution, complexes, and aggregates. Instant solubility characteristics is an important indicator for evaluating the quality of the product, which is affected by a number of factors, such as the amount of brewing water, brewing water temperature, whether to add stabilizers, etc., the following is an analysis of several major factors.

Influence of blending water on quick solubility

Different brewing water volume can obtain different traits and taste, if the brewing water volume is low, the product will show a solid mud with low fluidity, or a thicker paste; if the brewing water volume is high, the taste will be light.

Lin Yaling et al. treated sweet potato whole powder by using several different multiples of flushing water, and the liquidity of sweet potato liquid beverage was better when the flushing water volume was 9 to 12 times.

Influence of brewing water temperature on quick solubility

In the product mixing process, if the water temperature is low, the denatured protein in the liquid can not be completely dissolved, and some components with low rehydration can not be well dissolved in water and there will be more insoluble particles, and the phenomenon of poor flavor and texture.

On the other hand, if the water temperature is high, it may destroy the nutrients in the product. The results of the comparative experiments of Liuwan on the appropriate temperature of brewing show that the water temperature of 85 ℃ is the best for the quick solubility and taste of edible mushroom composite soup.

The effect of stabilizers on quick solubility

Because of the unstable nature of beverage powder after brewing, it is easy to occur in the process of brewing phenomena such as delamination, aggregation, so usually add stabilizers to improve the quick-soluble solid beverages.

Commonly used additives such as monoglycerides, sucrose esters, carrageenan and xanthan gum. For example, Jie Liang conducted experimental analysis on a variety of stabilizers and stabilizer ratios. Derived in the processing of freeze-dried strawberry solid beverage added Xu Mudan et al. By adding composite stabilizers and cyclodextrins for the proportioning test, the test results show that the addition of composite stabilizers sucrose fatty acid ester 0.40%, distilled mono-stearic acid glycerol ester 0.50% and cyclodextrins 0.25% can effectively improve the quick-solubility of kiwifruit powder.