CN101297713B - 提高柠檬/酸橙味饮料的稳定性的方法 - Google Patents
提高柠檬/酸橙味饮料的稳定性的方法 Download PDFInfo
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 99
- 235000008733 Citrus aurantifolia Nutrition 0.000 title claims abstract description 70
- 235000011941 Tilia x europaea Nutrition 0.000 title claims abstract description 70
- 239000004571 lime Substances 0.000 title claims abstract description 70
- 235000021554 flavoured beverage Nutrition 0.000 title claims abstract description 45
- 244000248349 Citrus limon Species 0.000 title claims abstract 29
- 238000000034 method Methods 0.000 title claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 162
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 58
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 29
- 239000000337 buffer salt Substances 0.000 claims abstract description 11
- 238000010494 dissociation reaction Methods 0.000 claims abstract description 9
- 230000005593 dissociations Effects 0.000 claims abstract description 9
- 235000013361 beverage Nutrition 0.000 claims description 42
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 24
- 229910019142 PO4 Inorganic materials 0.000 claims description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 16
- 239000010452 phosphate Substances 0.000 claims description 16
- 239000001361 adipic acid Substances 0.000 claims description 14
- 235000011037 adipic acid Nutrition 0.000 claims description 14
- 235000012174 carbonated soft drink Nutrition 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 5
- -1 ion salt Chemical class 0.000 claims description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 3
- 159000000007 calcium salts Chemical class 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 159000000000 sodium salts Chemical group 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 150000007524 organic acids Chemical class 0.000 abstract description 21
- 150000001860 citric acid derivatives Chemical class 0.000 abstract 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 description 70
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- 239000006188 syrup Substances 0.000 description 20
- 235000020357 syrup Nutrition 0.000 description 20
- 229930006000 Sucrose Natural products 0.000 description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 15
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- 229940050390 benzoate Drugs 0.000 description 5
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- 235000019640 taste Nutrition 0.000 description 5
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 4
- 235000019846 buffering salt Nutrition 0.000 description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 3
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 239000001508 potassium citrate Substances 0.000 description 3
- 229960002635 potassium citrate Drugs 0.000 description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 3
- 235000011082 potassium citrates Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 3
- 239000004299 sodium benzoate Substances 0.000 description 3
- 235000010234 sodium benzoate Nutrition 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- RTBFRGCFXZNCOE-UHFFFAOYSA-N 1-methylsulfonylpiperidin-4-one Chemical compound CS(=O)(=O)N1CCC(=O)CC1 RTBFRGCFXZNCOE-UHFFFAOYSA-N 0.000 description 2
- CRTGSPPMTACQBL-UHFFFAOYSA-N 2,3-dihydroxycyclopent-2-en-1-one Chemical compound OC1=C(O)C(=O)CC1 CRTGSPPMTACQBL-UHFFFAOYSA-N 0.000 description 2
- 244000183685 Citrus aurantium Species 0.000 description 2
- 235000007716 Citrus aurantium Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- JFCQEDHGNNZCLN-UHFFFAOYSA-N anhydrous glutaric acid Natural products OC(=O)CCCC(O)=O JFCQEDHGNNZCLN-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
- 239000004300 potassium benzoate Substances 0.000 description 2
- 229940103091 potassium benzoate Drugs 0.000 description 2
- 235000010235 potassium benzoate Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 229960005137 succinic acid Drugs 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000014666 liquid concentrate Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
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- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/68—Acidifying substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种酸化剂系统和缓冲盐系统的组合，其包括在柠檬/酸橙味饮料中以达到稳定性提高。 酸化剂系统包括柠檬酸和/或磷酸，以及解离常数比磷酸和柠檬酸都小的另外的有机酸；缓冲盐系统包括柠檬酸盐和磷酸盐。
Description
本申请是国际申请号为PCT/US 2003/023467、申请日为2003年7月29日、发明名称为“提高柠檬/酸橙味饮料的稳定性的方法”的发明的分案申请。
发明背景
发明领域
本发明涉及酸化剂系统和缓冲盐系统的联合使用，以增加柠檬/酸橙味(lime)饮料的稳定性。本发明进一步涉及包括这种酸化剂和缓冲盐系统的柠檬/酸橙味饮料。
相关背景技术
柠檬/酸橙味饮料在全世界很受欢迎。这种饮料可以是碳酸或非碳酸饮料，并且可以或可以不含有果汁。例如，7-Up
是熟知的柠檬/酸橙味碳酸软饮料。另外，柠檬/酸橙味可乐型饮料现在很流行。此外，其它类型的柠檬/酸橙味饮料例如运动型饮料受到全世界的喜爱。
为了产生期望水平的酸性或酸味-柠檬/酸橙味饮料关键的味道属性，通常，柠檬/酸橙味饮料配制成相对低的pH。然而，在这种较低pH下，柠檬/酸橙香料不能稳定更长时间。事实上，柠檬/酸橙香料的关键成分在这种酸性条件下降解，因此引起香味减少和变味。
在较高pH下，柠檬酸橙香料确实变得更稳定，Freeburg等，Perfumer & Flavorist，第19卷，23-32页(1994)，并且通过增加缓冲盐和/或还原酸来增加饮料制剂的pH在本领域普通技术人员的技术范围内。可是不幸的是，在较高pH下，饮料的酸性或酸味感觉却不可接受地受到了损害。因此，难以生产具有好的保存期限的柠檬/酸橙味饮料。
除了与保存期限相关的问题之外，较低pH下柠檬/酸橙香料的不稳定性限制了柠檬/酸橙香料的应用。例如，使用两种酸化剂，即磷酸和柠檬酸，以及柠檬酸钠或柠檬酸钾作为缓冲盐，可乐型饮料被典型地配制为大约2.5至2.8的pH。由于pH低，不能通过向这种通常配制的可乐型饮料中简单添加柠檬/酸橙香料，制造出味道好、保存稳定的柠檬/酸橙味可乐型饮料，因为柠檬/酸橙香料会降解并损害可乐的总体香味。
美国专利5,348,756解决了关于明胶胶体的类似问题。其中，在降低获得期望凝胶强度所需的明胶负荷方面，期望较高的pH，然而较高的pH一般降低期望的酸味和/或产生了变味。根据美国专利5,348,756，(1)己二酸、(2)反丁烯二酸和/或柠檬酸、(3)磷酸盐和(4)柠檬酸盐的组合用于配制具有大约4.15至4.5的pH的明胶胶体，它显示出期望的凝胶强度和味道，并且需要较低的明胶负荷。美国专利5,348,756仅涉及明胶胶体和用于所述明胶胶体的粉末混合物。
因此，在柠檬/酸橙味饮料的配制中存在着两难难题。存在竞争的目的是(1)显著增加pH，以改善柠檬/酸橙香料的稳定性，和(2)维持或增加通常与柠檬/酸橙香料相关的酸性感觉。简言之，需要味道好、保存稳定的柠檬/酸橙味饮料。
发明概述
本发明涉及改善柠檬/酸橙味饮料的稳定性的方法，包括步骤(a)在柠檬/酸橙味饮料中包括由(i)柠檬酸，或磷酸和柠檬酸的组合和(ii)解离常数比磷酸和柠檬酸都小的有机酸组成的酸化剂系统；和(b)在柠檬/酸橙味饮料中包括由柠檬酸盐和磷酸盐组成的缓冲盐系统。
根据本发明，有机酸选自己二酸、琥珀酸、戊二酸及其组合。在某些优选实施方案中，其中磷酸和柠檬酸的组合与有机酸联合使用，有机酸∶磷酸∶柠檬酸的比率是3.0-4.0∶1.4-2.0∶1.0，优选3.3-3.7∶1.6-1.8∶1.0。在其它优选实施方案中，其中柠檬酸单独和有机酸一起使用，有机酸∶柠檬酸的比率是1∶15至1∶3，优选1∶10至1∶4。
在本发明的其它优选实施方案中，柠檬酸盐和磷酸盐独立地选自钠盐、钾盐和钙盐和选自一、二和三离子盐。柠檬酸盐∶磷酸盐的比率从1∶2至2∶1，优选1∶1。
本发明的优选实施方案涉及改善柠檬/酸橙味可乐型饮料或柠檬/酸橙味碳酸软饮料的稳定性。
本发明进一步涉及稳定的柠檬/酸橙味饮料，包括(a)由(i)柠檬酸，或磷酸和柠檬酸的组合和(ii)解离常数比磷酸和柠檬酸都小的有机酸组成的酸化剂系统；和(b)由柠檬酸盐和磷酸盐组成的缓冲盐系统。
发明详述
如这里使用的“饮料”是指，但不限于，碳酸软饮料、泉水饮料、冷冻即饮饮料、咖啡饮料、茶饮料和液体浓缩物、运动型饮料和含酒精的产品；该饮料可以是碳酸饮料或非碳酸饮料。
本发明首次涉及了改善柠檬/酸橙味饮料的稳定性的方法。根据本发明，为改善柠檬/酸橙香料的稳定性的较高pH水平以及酸性水平的保持或增加都可实现。通过酸化剂系统和缓冲盐系统的联合使用，柠檬/酸橙味饮料的稳定性被出乎意料地和有利地提高。
因此，本发明的第一个实施方案涉及改善柠檬/酸橙味饮料的稳定性的方法，包括步骤(a)在柠檬/酸橙味饮料中包括由(i)柠檬酸，或磷酸和柠檬酸的组合和(ii)解离常数比磷酸和柠檬酸都小的有机酸组成的酸化剂系统；和(b)在柠檬/酸橙味饮料中包括由柠檬酸盐和磷酸盐组成的缓冲盐系统。
根据本发明，酸化剂系统包括(i)柠檬酸(pK1＝3.14)，或磷酸(pK1＝2.15)和柠檬酸的组合，和(ii)解离常数比磷酸和柠檬酸都小的有机酸。
磷酸和柠檬酸都典型地存在于可乐型饮料和许多其它饮料中。有机酸可以是解离常数比磷酸和柠檬酸都小的任何有机酸(也就是说，较小的Ka或较大的pKa，因为pKa＝-log Ka)。合适的有机酸包括但不限于己二酸(pK1＝4.43)、琥珀酸(pK1＝4.16)、戊二酸(pK1＝4.34)及其组合。
根据本发明的一个实施方案，柠檬酸单独与有机酸联合使用。为了达到本发明的期望效果，即提高柠檬/酸橙香料的稳定性，使柠檬/酸橙味饮料中存在柠檬酸和有机酸，使得有机酸∶柠檬酸的比率是1∶15至1∶3，优选1∶10至1∶4。
根据本发明的另一个实施方案，磷酸和柠檬酸的组合与有机酸一起使用。为了达到本发明的期望效果，即提高柠檬/酸橙香料的稳定性，使柠檬/酸橙味饮料中存在柠檬酸、磷酸和有机酸，使得有机酸∶磷酸∶柠檬酸的比率是3.0-4.0∶1.4-2.0∶1.0，优选3.3-3.7∶1.6-1.8∶1.0。
因此，在成品柠檬/酸橙味饮料中，柠檬酸一般以大约0.18-0.24％，优选0.19-0.23％的浓度存在，以成品柠檬/酸橙味饮料为基础按重量计算。
根据本发明，缓冲盐系统包括柠檬酸盐和磷酸盐。该盐可以是钠盐、钾盐和/或钙盐，并且可以是一、二或三离子盐。
为了达到本发明的期望效果，即改善柠檬/酸橙香料的稳定性，使柠檬/酸橙味饮料中存在柠檬酸盐和磷酸盐，使得柠檬酸盐∶磷酸盐的比率是1∶2至2∶1，优选大约1∶1。
当柠檬酸单独与有机酸联合使用时，典型地，所述盐以大约0.04-0.18％，优选0.05-0.15％的组合量存在，以成品柠檬/酸橙味饮料重量为基础。当磷酸和柠檬酸的组合与有机酸联合使用时，典型地，所述盐以大约0.25-0.41％，优选0.3-0.36％的组合量存在，以成品柠檬/酸橙味饮料重量为基础。
本发明的另一个实施方案涉及稳定的柠檬/酸橙味饮料，包括(a)由(i)柠檬酸，或磷酸或者柠檬酸的组合和(ii)解离常数比磷酸或柠檬酸都小的有机酸组成的酸化剂系统；和(b)由柠檬酸盐和磷酸盐组成的缓冲盐系统。
本发明的稳定的柠檬/酸橙味饮料典型地具有大约3.2-3.8范围内的pH。用本发明的方法，有可能使pH的增加多达大约0.7pH单位。
随后的实施例意在作为本发明某些优选实施方案的例证，并不暗示限制本发明。
实施例1
制备用于制造成品柠檬/酸橙味可乐型饮料的1升糖浆。表1中列出的成分组合如下：
表1
| 成分 | (克) |
| 蔗糖 | 656.0 |
| 苯甲酸钾 | 1.68 |
| 柠檬酸钾 | 2.0 |
| 磷酸二钠 | 2.0 |
| 柠檬酸 | 1.3 |
| 己二酸 | 4.5 |
| 磷酸 | 2.2 |
| 可乐香料 | 15.0 |
| 柠檬香料 | 12.0 |
| 纯净水 | Q.S.1升 |
蔗糖溶于大约0.35升水中，强烈搅拌。向蔗糖溶液中添加苯甲酸盐、柠檬酸盐和磷酸盐的水溶液。这之后添加磷酸、柠檬酸，和己二酸的温水溶液。添加香料，并且添加水将糖浆体积调节至1升。由此制成的糖浆以1份糖浆和5份充碳酸气的水的比例与碳酸水混合成为成品柠檬/酸橙味可乐型饮料。成品柠檬/酸橙味可乐型饮料具有3.43的pH。
实施例2
制备用于制造成品柠檬/酸橙味碳酸软饮料的1升糖浆。表2中列出的成分组合如下：
表2
| 成分 | (克) |
| 苯甲酸钠 | 2.122 |
| 蔗糖 | 617.0 |
| 香料 | 5.7 |
| 柠檬汁* | 38.75 |
| 己二酸 | 1.2 |
| 柠檬酸钠 | 2.0 |
| 磷酸二钠 | 2.0 |
| 纯净水 | Q.S.1升 |
*柠檬汁的规格规定为相当于32％柠檬酸；这等于12.4g柠檬酸。
蔗糖溶于大约0.35升水中，强烈搅拌。向蔗糖溶液中添加苯甲酸盐、柠檬酸盐和磷酸盐的水溶液。这之后添加柠檬汁，和己二酸的温水溶液。添加香料，并且添加水将糖浆体积调节至1升。由此制成的糖浆以1份糖浆和5份碳酸水的比例与充碳酸气的水混合成为成品柠檬/酸橙味碳酸软饮料。最终的饮料具有3.55的pH和33.86的可滴定酸度。
实施例3
制备用于制造成品柠檬/酸橙味碳酸软饮料的1升糖浆。表3中列出的成分组合如下：
表3
| 成分 | (克) |
| 苯甲酸钠 | 2.122 |
| 蔗糖 | 617.0 |
| 香料 | 5.7 |
| 柠檬汁* | 38.75 |
| 己二酸 | 3.0 |
| 柠檬酸钠 | 3.5 |
| 磷酸二钠 | 3.5 |
| 纯净水 | Q.S.1升 |
*柠檬汁的规格规定为相当于32％柠檬酸；这等于12.4g柠檬酸。
蔗糖溶于大约0.35升水中，强烈搅拌。向蔗糖溶液中添加苯甲酸盐、柠檬酸盐和磷酸盐的水溶液。这之后添加柠檬汁，和己二酸的温水溶液。添加香料，并且添加水将糖浆体积调节至1升。由此制成的糖浆以1份糖浆和5份充碳酸气的水的比例与碳酸水混合成为成品柠檬/酸橙味碳酸软饮料。最终的饮料具有3.75的pH和38.05的可滴定酸度。
对比实施例1
制备用于制造成品柠檬/酸橙味可乐型饮料的1升糖浆。表4中列出的成分组合如下：
表4
| 成分 | (克) |
| 蔗糖 | 656.0 |
| 苯甲酸钾 | 1.68 |
| 柠檬酸钾 | 1.02 |
| 柠檬酸 | 1.75 |
| 磷酸 | 2.2 |
| 可乐香料 | 15.0 |
| 柠檬香料 | 12.0 |
| 纯净水 | Q.S.1升 |
蔗糖溶于大约0.35升水中，强烈搅拌。向蔗糖溶液中添加苯甲酸盐和柠檬酸盐的水溶液。这之后添加磷酸和柠檬酸。添加香料，并且用水将糖浆体积调节至1升。由此制成的糖浆以1份糖浆和5份充碳酸气的水的比例与碳酸水混合成为成品可乐型饮料。成品可乐型饮料具有2.74的pH。
对比实施例2
制备用于制造成品柠檬/酸橙味碳酸软饮料的1升糖浆。表5中列出的成分组合如下：
表5
| 成分 | (克) |
| 苯甲酸钠 | 2.122 |
| 蔗糖 | 617.0 |
| 香料 | 5.7 |
| 柠檬汁* | 38.75 |
| 纯净水 | Q.S.1升 |
*柠檬汁的规格规定为相当于32％柠檬酸；这等于12.4g柠檬酸。
蔗糖溶于大约0.35升水中，强烈搅拌。向蔗糖溶液中添加苯甲酸盐水溶液。这之后添加柠檬汁和香料，并且添加水将糖浆体积调节至1升。由此制成的糖浆以1份糖浆和5份充碳酸气的水的比例与碳酸水混合成为成品柠檬/酸橙碳酸软饮料。最终的饮料具有3.02的pH和30.23的可滴定酸度。
味觉试验
一组可乐专家就在制成后立即品尝根据实施例1和对比实施例1制备的柠檬/酸橙味可乐型饮料，即新鲜饮料。专家判定实施例1的饮料更酸。制成后七个月，一组可乐专家重新评价根据实施例1和对比实施例1制备的可乐型饮料。专家一致发现对比实施例1的饮料中的香料显著分解，致使该饮料质量不能接受。相反，根据实施例1的饮料被判定为更酸并且具有可接受的香味和味觉。
一组柠檬/酸橙味碳酸软饮料专家品尝根据实施例2和对比实施例2制备的4周龄的饮料。专家判定实施例2的饮料更酸并且具有更强的柠檬/酸橙口味。
本发明的其它变型和修改对本领域技术人员将很明显。本发明不受限制，除非如下列权利要求中所列出。
Claims (17)
1.改善柠檬/酸橙味饮料的稳定性的方法，包括：
(a)在柠檬/酸橙味饮料中包括由(i)量为成品柠檬/酸橙味饮料的0.18wt％至0.24wt％的柠檬酸和(ii)解离常数比柠檬酸更小的己二酸组成的酸化剂系统；和
(b)在制造时通过将由柠檬酸盐和磷酸盐组成的缓冲盐系统包括在所述柠檬/酸橙味饮料内来将所述柠檬/酸橙味饮料的pH值增加至多0.7pH单位，直至所述饮料的pH值为3.2-3.8，
其中所述己二酸∶所述柠檬酸的重量比为1∶15-1∶3，和其中对于制造后的四周中，所述饮料比不具有所述酸比例的具有相同量的柠檬调味料的饮料更酸和具有更强的柠檬/酸橙味。
2.权利要求1的方法，其中所述己二酸∶柠檬酸的重量比为1∶10-1∶4。
3.权利要求1的方法，其中基于成品柠檬/酸橙味饮料重量，所述柠檬酸盐和所述磷酸盐以0.04-0.18wt％的组合量存在。
4.权利要求3的方法，其中基于成品柠檬/酸橙味饮料重量，所述柠檬酸盐和所述磷酸盐以0.05-0.15wt％的组合量存在。
5.权利要求1的方法，其中所述柠檬/酸橙味饮料是柠檬/酸橙味碳酸软饮料。
6.权利要求1的方法，其中所述柠檬/酸橙味饮料是柠檬/酸橙味可乐型饮料。
7.改善柠檬/酸橙味饮料的稳定性的方法，包括：
(a)在柠檬/酸橙味饮料中包括由(i)磷酸和柠檬酸的组合并且柠檬酸的量为成品柠檬/酸橙味饮料的0.18wt％至0.24wt％和(ii)解离常数比磷酸和柠檬酸都小的己二酸组成的酸化剂系统；和
(b)在制造时通过将由柠檬酸盐和磷酸盐组成的缓冲盐系统包括在所述柠檬/酸橙味饮料内来将所述柠檬/酸橙味饮料的pH值增加至多0.7pH单位，直至所述饮料的pH值为3.2-3.8，
其中所述己二酸∶所述磷酸∶所述柠檬酸的重量比为3.0-4.0∶1.4-2.0∶1.0，和其中对于至多7个月的后续制造中，所述饮料比不具有所述酸比例的具有相同量的柠檬调味料的饮料更酸和具有更强的柠檬/酸橙味。
8.权利要求7的方法，其中所述己二酸∶磷酸∶柠檬酸的重量比为3.3-3.7∶1.6-1.8∶1.0。
9.权利要求7的方法，其中基于成品柠檬/酸橙味饮料重量，柠檬酸以0.19-0.23％的量存在。
10.权利要求7的方法，其中基于成品柠檬/酸橙味饮料重量，所述柠檬酸盐和所述磷酸盐以0.25-0.41wt％的组合量存在。
11.权利要求10的方法，其中基于成品柠檬/酸橙味饮料重量，所述柠檬酸盐和所述磷酸盐以0.3-0.36wt％的组合量存在。
12.权利要求7的方法，其中所述柠檬/酸橙味饮料是柠檬/酸橙味可乐型饮料。
13.权利要求7的方法，其中所述柠檬/酸橙味饮料是柠檬/酸橙味碳酸软饮料。
14.权利要求1或7的方法，其中所述柠檬酸盐和所述磷酸盐独立地选自钠盐、钾盐和钙盐。
15.权利要求1或7的方法，其中所述柠檬酸盐和所述磷酸盐独立地选自单离子盐、双离子盐和三离子盐。
16.权利要求1或7的方法，其中所述柠檬酸盐∶磷酸盐的重量比为1∶2-2∶1。
17.权利要求1的方法，其中柠檬酸盐∶磷酸盐的重量比为1∶1。
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| AU5628898A (en) | 1998-02-24 | 1999-09-09 | Jucana Investments Cc | A method of producing a stabilised sugar cane juice product |
| US5976602A (en) | 1998-05-06 | 1999-11-02 | Nutrinova, Inc. | Method of formulating acidified cola beverages and compositions so formulated |
| AU2002211770A1 (en) * | 2000-10-16 | 2002-04-29 | Pepsico, Inc. | Calcium-supplemented beverages and method of making same |
| US6759073B2 (en) | 2001-07-02 | 2004-07-06 | The Procter & Gamble Co. | Compositions and methods for stabilization and enhanced viscosity |
| US6838109B2 (en) * | 2001-07-02 | 2005-01-04 | The Proctor & Gamble Company | Fatty acid compositions having superior stability and flavor properties |
-
2003
- 2003-07-29 MX MXPA05001049A patent/MXPA05001049A/es unknown
- 2003-07-29 US US10/628,420 patent/US7572471B2/en active Active
- 2003-07-29 WO PCT/US2003/023467 patent/WO2004010797A1/en active IP Right Grant
- 2003-07-29 CN CNB200610080126XA patent/CN100423656C/zh not_active Expired - Lifetime
- 2003-07-29 DE DE60308874T patent/DE60308874T2/de not_active Expired - Fee Related
- 2003-07-29 CN CN2008101259431A patent/CN101297713B/zh not_active Expired - Lifetime
- 2003-07-29 AU AU2003265304A patent/AU2003265304A1/en not_active Abandoned
- 2003-07-29 CN CNB03820679XA patent/CN100405936C/zh not_active Expired - Lifetime
- 2003-07-29 ZA ZA200500817A patent/ZA200500817B/xx unknown
- 2003-07-29 CA CA002491603A patent/CA2491603A1/en not_active Abandoned
- 2003-07-29 EP EP03771932A patent/EP1524917B1/en not_active Expired - Lifetime
- 2003-07-29 BR BR0313141-6A patent/BR0313141A/pt not_active IP Right Cessation
- 2003-07-29 RU RU2005105330/13A patent/RU2300284C2/ru not_active IP Right Cessation
- 2003-07-29 AT AT03771932T patent/ATE341228T1/de not_active IP Right Cessation
-
2006
- 2006-11-08 HK HK06112276.4A patent/HK1091692A1/xx not_active IP Right Cessation
-
2009
- 2009-06-30 US US12/495,276 patent/US7972640B2/en not_active Expired - Lifetime
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US5114723A (en) * | 1990-02-27 | 1992-05-19 | University Of Texas System Board Of Regents | Beverage compositions for human consumption |
| US5310570A (en) * | 1992-01-16 | 1994-05-10 | Pepsico., Inc. | Hunger suppressing foodstuff and method |
| US5472716A (en) * | 1992-01-16 | 1995-12-05 | Pepsico Inc. | Hunger suppressing foodstuff and method |
Also Published As
| Publication number | Publication date |
|---|---|
| DE60308874T2 (de) | 2007-05-24 |
| ZA200500817B (en) | 2006-08-30 |
| HK1091692A1 (en) | 2007-01-26 |
| CN100423656C (zh) | 2008-10-08 |
| AU2003265304A1 (en) | 2004-02-16 |
| US7572471B2 (en) | 2009-08-11 |
| WO2004010797A1 (en) | 2004-02-05 |
| CN100405936C (zh) | 2008-07-30 |
| ATE341228T1 (de) | 2006-10-15 |
| CN1678208A (zh) | 2005-10-05 |
| CN1839713A (zh) | 2006-10-04 |
| RU2005105330A (ru) | 2005-08-20 |
| RU2300284C2 (ru) | 2007-06-10 |
| EP1524917A1 (en) | 2005-04-27 |
| US20090263558A1 (en) | 2009-10-22 |
| CA2491603A1 (en) | 2004-02-05 |
| CN101297713A (zh) | 2008-11-05 |
| BR0313141A (pt) | 2005-07-12 |
| MXPA05001049A (es) | 2005-06-06 |
| US20040022921A1 (en) | 2004-02-05 |
| DE60308874D1 (de) | 2006-11-16 |
| EP1524917B1 (en) | 2006-10-04 |
| US7972640B2 (en) | 2011-07-05 |
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