CN101385559A - Orange flavour concentrated juice composition - Google Patents
Orange flavour concentrated juice composition Download PDFInfo
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- CN101385559A CN101385559A CNA2008102000797A CN200810200079A CN101385559A CN 101385559 A CN101385559 A CN 101385559A CN A2008102000797 A CNA2008102000797 A CN A2008102000797A CN 200810200079 A CN200810200079 A CN 200810200079A CN 101385559 A CN101385559 A CN 101385559A
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Abstract
The invention discloses an orange thick juice composition which contains the following ingredients: 0.1-10% of concentrated orange essential oil, 0.5-12% of vegetable oil, 0.6-22% of emulsifier, at the most 2% of thickening agent and water for supplementing weight percentage of the solution to be 100%; the concentrated orange essential oil contains pressed oil extracted from orange peel, and the percentage means the weight percentage of the whole concentrated orange juice composition. The orange thick juice composition is characterized by high stability, easy storage and the like; the orange beverage which is prepared by dilution has the advantages of good turbidness and stability, excellent flavor, etc.
Description
Technical field
The invention belongs to the fruit drink technical field, relate in particular to and a kind ofly can be made into suitable concn and contain the concentrated juice composition of the beverage of orange flavor according to individual taste.
Background technology
Along with the raising of industrial automation level and the raising of quality of life, people can enjoy various beverages more and more and be used to quench one's thirst.The beverage of Chu Shouing is multifarious, of a great variety in the market, as soda, fruit drink, milk beverage, tea beverage etc.Wherein fruit drink is squeezed the juice by various fruit and is made, and nutrition is abundanter, contains multivitamin, and is maximum with vitamin C especially, and mineral matter (inorganic salts) such as calcic, phosphorus.And orange beverage can also be mended potassium, riboflavin except can replenishing vitamins C, increases high-quality content of cholesterol, prevention of cardiac and headstroke in the body.
Usually make orange beverage in the market, be to utilize FCOJ [the FCOJ production technology: new orange cleans → select → remove the peel and squeeze the juice (micromicro of removing will oily composition wherein extract with cold-press obtain pressed oil) → centrifugation → multiple-effect vacuum is concentrated (in the concentration technology, utilize rectifying device the essential oil in the pulp can be separated and obtain fruit juice oil and soluble perfume respectively) → freezing → packing] as initial feed, add acid, sugar, essence etc. again and make dense orange juice.According to the location in market, dense orange juice can be diluted with water to finite concentration and make the orange beverage of different orange juice content.But this on the market orange beverage all is added with soluble perfume.And the orange beverage of making by soluble perfume (containing acetaldehyde, ethyl acetate, ethyl butyrate, n-hexyl aldehyde, cis hexanal, linalool etc.), the basic fragrant breeze flavor of fruit juice is all right, but lacks the mellow sense of fruit juice (being body note and end rhythm); And the turbidity of orange beverage is relatively poor, and stability is also not so good; Though the turbidity of fruit drink very is better, pulp is easy to generate sinkage (deposited 1 day at-18 ℃, pulp begins to sink), and color and luster also changes less stable easily.
Summary of the invention
In order to solve the easily technical problem of sinking of concentrated orange juice instability in the prior art, pulp, one aspect of the present invention provides a kind of orange flavour concentrated juice composition.
Orange flavour concentrated juice composition of the present invention comprises following component:
Concentrate orange essential oil 0.1～10%
Vegetable oil 0.5～12%
Emulsifying agent 0.6～22%
Thickener is no more than 2%
Water complements to 100%
Described concentrated orange essential oil contains the pressed oil that extraction obtains in the orange peel, and wherein, described percentage is meant the percentage by weight that accounts for whole orange flavour concentrated juice composition.
Preferably, described concentrated orange essential oil can also contain the fruit juice oil that extraction obtains in the orange meat.
Concentrated orange essential oil in the orange flavour concentrated juice composition of the present invention and vegetable oil can be well be scattered in the emulsion with the form of little oil droplet (particle diameter 5 μ m) equably, and there is thickener to prevent oil and water stratification, deposit at normal temperatures 2 months also not stratified, stability higher.
Thereby orange flavour concentrated juice composition of the present invention has the orange flavor owing to contain concentrated orange essential oil, and concentrated orange essential oil can also contain fruit juice oil, therefore orange flavour concentrated juice composition of the present invention can also be orange meat fragrance and the combining of orange peel fragrance, have the perfect odor type of whole orange, distributing the sensation of natural delicate fragrance for a kind of fresh fruit of people.And concentrate orange essential oil owing to concentrated, its material concentration is higher, thereby can this orange flavour concentrated juice composition dilute with water can be made into the different beverage that contains the orange flavor of various concentration according to individual's taste when drinking.
As previously mentioned, in the present invention, described " pressed oil " comprises following ingredients: terpenes (limonene); Phosphoryl compound (linalool, octanal, aldehyde C-9, citronellal, capraldehyde, citral, geranial, lauryl aldehyde, Allyl-4,3-guaiacol etc.); (content of grapefruit ketone) ， limonene drops to 50% to sesquiterpene for valencene, sinensal; Therefore this pressed oil has been removed easily oxidation, volatile and unsettled material in the terpenes such as firpene, laurene.Described " fruit juice oil " comprises following ingredients: a fragrant class material (cis hexanal, n-hexyl aldehyde, trans hexanal, ethyl butyrate etc.); Terpenes (limonene); Phosphoryl compound (linalool, octanal, aldehyde C-9, citronellal, capraldehyde, citral, geranial, lauryl aldehyde, Allyl-4,3-guaiacol etc.); Sesquiterpene (valencene, sinensal, grapefruit ketone), Qi Zhong limonene content is 50%; Therefore this fruit juice oil has also been removed easily oxidation, volatile and unsettled material in the terpenes such as firpene, laurene.Because described concentrated orange essential oil concentrated, do not contain easily oxidation, volatile substances such as firpene in the terpenes, laurene, thereby make that the stability of orange flavour concentrated juice composition of the present invention is higher, and not perishable.
Further, in orange flavour concentrated juice composition of the present invention, use and concentrate orange essential oil owing to can contain a fragrant class material (cis hexanal, n-hexyl aldehyde, trans hexanal, ethyl butyrate etc.), thereby can have the fragrant breeze flavor that soluble perfume has; Concentrate orange essential oil and also contain sesquiterpene (valencene, sinensal, materials such as grapefruit ketone), limonene, thus end rhythm local flavor had, thus the orange flavour beverage that orange flavour concentrated juice composition of the present invention is made through dilution can have the mellow sense of fruit juice that the market orange beverage is not had.
In the present invention, preferably, described concentrated orange essential oil is a 10X orange essential oil, promptly concentrated 10 times orange essential oil (
Can be available from Mastertaste Inc.Fragrance ﹠amp; Flavors (Shanghai Reo.office); OR-IA-371).The content of described concentrated orange essential oil is preferred 0.2～5%, and more preferably 0.3～0.6%.
The vegetable oil that uses comprises coconut oil, salad oil and/or palm oil in the orange flavour concentrated juice composition of the present invention, and content is preferred 1～8%, more preferably 2～5%.Described vegetable oil can make orange flavour beverage have certain muddiness sense, promptly has turbidity.
Employed emulsifying agent comprises emulsified starch and/or Arabic gum in orange flavour concentrated juice composition of the present invention, preferred pure rubber powder 2000 (available from national starch company), and emulsifier content is preferred 1.2～13%, and more preferably 2.3～5.6%.Described emulsifying agent can make oil and water dissolve each other, and make orange flavour concentrated juice composition of the present invention form evenly mixed liquor so that concentrating orange essential oil and vegetable oil is evenly dispersed in the water with the form of little oil droplet.
Employed thickener can be selected from one or more in xanthans, pectin, sodium carboxymethylcellulose, sodium alginate, guar gum and the locust bean gum in orange flavour concentrated juice composition of the present invention.Described amount of thickener preferably is no more than 0.4%, and more preferably 0.05～0.2%.Described thickener can prevent to be scattered in and float to water surface on the little oil droplet in the water and the profit lamination takes place, and makes little oil droplet stably be dispersed in the water, has further promoted the stability of orange flavour concentrated juice composition of the present invention.
Orange flavour concentrated juice composition of the present invention can also comprise and is selected from following group one or more: acidity regulator, sweetener, pigment, anticorrisive agent and/or weighting agent.
Described acidity regulator is organic acid and sodium salt thereof, and described organic acid content is preferred 3～4%, the content of described organic acid sodium salt preferred 0.2～0.8%; The preferred white granulated sugar of described sweetener, HFCS, malt syrup and/or xylitol, preferred white granulated sugar, the content of described sweetener preferably is no more than 55%, and more preferably 40～50%; Described pigment preferably beta-carotene, lemon yellow and/or sunset yellow, described pigment content preferably is no more than 0.3%; Described anticorrisive agent is a Sodium Benzoate, and the content of described anticorrisive agent preferably is no more than 0.1%; Described weighting agent is ester gum and/or Sucrose acetoisobutyrate, and the content of described weighting agent is no more than 5%.
Described organic acid comprises citric acid, tartaric acid, malic acid, lactic acid, oxalic acid, butanedioic acid and/or acetic acid etc.
In the orange flavour concentrated juice composition of the present invention, the content of described water is preferred 20～90%, and more preferably 30～70%.
Advantages such as orange flavour concentrated juice composition of the present invention has characteristics such as stability is high, easy to store, and the orange flavour beverage of making through dilution has good stability, and turbidity is good, and local flavor is good.
The specific embodiment
Embodiment 1～12
The component of the orange flavour concentrated juice composition of table 1 embodiment 1～12 and content thereof
The component of the orange flavour concentrated juice composition of table 1 embodiment 1～12 and content thereof (continuing)
The component of the orange flavour concentrated juice composition of table 1 embodiment 1～12 and content thereof (continuing)
The component of the orange flavour concentrated juice composition of table 1 embodiment 1～12 and content thereof (continuing)
Annotate: above raw material is commercially available
The orange flavour concentrated juice composition of the foregoing description 1～12 is prepared as follows: press the cited content of table 1, in 60 ℃ the emulsifying agent suction was formed emulsion in 15 minutes, add vegetable oil, 10X orange essential oil then in emulsion, high speed shear is 30 minutes under the 1200rpm, add remaining ingredient again, made it to dissolve fully in 2 minutes in 60 ℃ of heating, then in 20Mpa/8Mpa, 60 ℃ high-pressure homogeneous down to grain diameter of grease less than 5 μ m, obtain orange flavour concentrated juice composition.
Effect embodiment 1
The orange flavour concentrated juice composition and the concentrated orange juice (Gan/shmuel (Israel), 3540) of 500mL the foregoing description 1～3 are left standstill storage 60 days, the state variation of observing them respectively respectively for each 2 parts in normal temperature and-18 ℃ of refrigerating chambers.
The state variation that the composition of table 2 embodiment 1～3 and concentrated orange juice store down in normal temperature
The composition of table 3 embodiment 1～3 and concentrated orange juice are in-18 ℃ of state variation that store down
The result is shown in table 2,3, and orange flavour concentrated juice composition of the present invention stores 60 days at normal temperatures, and oil is also not stratified with water, and little oil droplet is uniformly distributed in the water, and stability is higher; Even and existing concentrated orange juice was deposited under-18 ℃ 1 day, pulp also can sink, and is very unstable.
Effect embodiment 2
Orange flavour concentrated juice composition and each water of FCOJ of 100mL the foregoing description 1～3 are diluted in the 1:5 ratio, make orange flavour beverage and orange beverage respectively, with transmissometer (Merck (Germany), TurbiQuant 1500IR) measures their turbidity, then orange flavour beverage and orange beverage were left standstill 1 month under room temperature, separation time and the color and luster of observing them change.
The orange flavour concentrated juice composition of table 4 embodiment 1～3 and concentrated orange juice dilution back separation time are relatively
The result is as shown in table 4, and the turbidity of the orange beverage after FCOJ dilutes with 5 times of water is 21600NTU, and just begins layering after half an hour, and pulp sinks; And the turbidity of the orange flavour beverage of the orange flavour concentrated juice composition of embodiment 1～3 after dilution can reach 22000NTU; General two week back oil are just understood layering with water, and color and luster do not change yet, and therefore the orange flavour beverage made of orange flavour concentrated juice composition of the present invention is stablized higher.
Effect embodiment 3
Be subjected to test product: each 100mL of orange flavour beverage that the orange flavour concentrated juice composition of the foregoing description 1～3 obtains with 5 times of water dilutions; And, commercially available orange beverage (containing concentrated orange juice, acid, sugar, spices etc.) 100mL.
Study subject: 19, the men and women half and half, the age: 18～45 one full year of life.
The fragrance that allows the experimenter hear respectively to be subjected to test product and taste taste allows everyone local flavor to 4 portions of beverages (head is fragrant, end rhythm) carry out evaluation separately.
Compare with the local flavor of commercially available orange beverage the orange flavour concentrated juice composition dilution back of table 5 embodiment 1～3
Annotate: the numeral in the form is thought the experimenter of corresponding local flavor number
The result is as shown in table 5, and the orange flavour beverage that orange flavour concentrated juice composition of the present invention is diluted to not only has the fragrant smell of head, and also has end rhythm mouthfeel, thereby local flavor is preferable.
Claims (10)
1. orange flavour concentrated juice composition is characterized in that comprising following component:
Concentrate orange essential oil 0.1～10%
Vegetable oil 0.5～12%
Emulsifying agent 0.6～22%
Thickener is no more than 2%
Water complements to 100%
Described concentrated orange essential oil contains the pressed oil that extraction obtains in the orange peel, and wherein, described percentage is meant the percentage by weight that accounts for whole orange flavour concentrated juice composition.
2. composition as claimed in claim 1 is characterized in that, described concentrated orange essential oil also contains the fruit juice oil that extraction obtains in the orange meat.
3. composition as claimed in claim 1 is characterized in that, described concentrated orange essential oil is a 10X orange essential oil, and the content of described concentrated orange essential oil is 0.2～5%, preferred 0.3～0.6%.
4. composition as claimed in claim 1 or 2 is characterized in that described vegetable oil comprises coconut oil, salad oil and/or palm oil, and described content of vegetable oil is 1～8%, preferred 2～5%.
5. composition as claimed in claim 1 or 2 is characterized in that described emulsifying agent is emulsified starch and/or Arabic gum, preferred pure rubber powder 2000, and described emulsifier content is 1.2～13%, preferred 2.3～5.6%.
6. composition as claimed in claim 1 or 2 is characterized in that described thickener is xanthans, pectin, sodium carboxymethylcellulose, sodium alginate, guar gum and/or locust bean gum, and described amount of thickener is no more than 0.4%, preferred 0.05～0.2%.
7. composition as claimed in claim 1 or 2 is characterized in that also comprising acidity regulator, sweetener, pigment, anticorrisive agent and/or weighting agent.
8. composition as claimed in claim 7 is characterized in that described acidity regulator is organic acid and sodium salt thereof, and described organic acid content is 3～4%, and the content of described organic acid sodium salt is 0.2～0.8%; Described sweetener is white granulated sugar, HFCS, malt syrup and/or xylitol, and the content of described sweetener is 40～50%; Described pigment is beta carotene, lemon yellow and/or sunset yellow, and described pigment content is no more than 0.3%; Described anticorrisive agent is a Sodium Benzoate, and the content of described anticorrisive agent is no more than 0.1%; Described weighting agent is ester gum and/or Sucrose acetoisobutyrate, and the content of described weighting agent is no more than 5%.
9. composition as claimed in claim 8 is characterized in that described organic acid comprises citric acid, tartaric acid, malic acid, lactic acid, oxalic acid, butanedioic acid and/or acetic acid.
10. composition as claimed in claim 1 or 2, the content that it is characterized in that described water is 20～90%, preferred 30～70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102000797A CN101385559B (en) | 2008-09-18 | 2008-09-18 | Orange flavour concentrated juice composition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102000797A CN101385559B (en) | 2008-09-18 | 2008-09-18 | Orange flavour concentrated juice composition |
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| CN101385559A true CN101385559A (en) | 2009-03-18 |
| CN101385559B CN101385559B (en) | 2012-11-28 |
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| CN2008102000797A Active CN101385559B (en) | 2008-09-18 | 2008-09-18 | Orange flavour concentrated juice composition |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160671A (en) * | 2011-03-02 | 2011-08-24 | 鲜活实业（昆山）食品工业有限公司 | Manufacturing method of acid beverage or acid beverage concentrated juice containing soybean protein and product thereof |
| CN101843286B (en) * | 2009-03-26 | 2012-12-12 | 深圳市海川实业股份有限公司 | Seasoning syrup for frozen drinks and preparation method thereof |
| JP2019170298A (en) * | 2018-03-29 | 2019-10-10 | アサヒ飲料株式会社 | Beverage and method for producing beverage and method for improving the dispersion stability of essential oil in beverage |
| WO2020072962A1 (en) * | 2018-10-04 | 2020-04-09 | The Coca-Cola Company | Weighting agents for citrus beverages |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB347105A (en) * | 1930-01-10 | 1931-04-10 | Frederick James Commin | Improvements in or relating to composite sheets or tiles for building purposes |
| CN1429507A (en) * | 2001-12-29 | 2003-07-16 | 何龙锦 | Fresh orange juice beverage |
| US20060182820A1 (en) * | 2004-02-10 | 2006-08-17 | Cargill, Incorporated | Homogeneous Dispersions Containing Citrus Pulp and Applications Thereof |
-
2008
- 2008-09-18 CN CN2008102000797A patent/CN101385559B/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843286B (en) * | 2009-03-26 | 2012-12-12 | 深圳市海川实业股份有限公司 | Seasoning syrup for frozen drinks and preparation method thereof |
| CN102160671A (en) * | 2011-03-02 | 2011-08-24 | 鲜活实业（昆山）食品工业有限公司 | Manufacturing method of acid beverage or acid beverage concentrated juice containing soybean protein and product thereof |
| CN102160671B (en) * | 2011-03-02 | 2013-06-05 | 鲜活果汁工业（昆山）有限公司 | Manufacturing method of acid beverage or acid beverage concentrated juice containing soybean protein and product thereof |
| JP2019170298A (en) * | 2018-03-29 | 2019-10-10 | アサヒ飲料株式会社 | Beverage and method for producing beverage and method for improving the dispersion stability of essential oil in beverage |
| JP7129193B2 (en) | 2018-03-29 | 2022-09-01 | アサヒ飲料株式会社 | Beverage, method for producing beverage, and method for improving dispersion stability of essential oil in beverage |
| WO2020072962A1 (en) * | 2018-10-04 | 2020-04-09 | The Coca-Cola Company | Weighting agents for citrus beverages |
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| Publication number | Publication date |
|---|---|
| CN101385559B (en) | 2012-11-28 |
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Owner name: FRESH JUICE INDUSTRY (KUNSHAN) CO., LTD. Free format text: FORMER OWNER: FRESH INDUSTRIAL (KUNSHAN) FOOD INDUSTRY CO., LTD. Effective date: 20120917 |
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Free format text: CORRECT: ADDRESS; FROM: SUZHOU, JIANGSU PROVINCE TO: 215321 SUZHOU, JIANGSU PROVINCE |
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Effective date of registration: 20120917 Address after: 215321 Jiangsu city in Kunshan Province, Zhangpu Jujin Road No. 10 Applicant after: Fresh Life (Kunshan) Foods Industry Co., Ltd. Address before: No. 201, Lucheng Road, Yushan Economic Development Zone, Jiangsu, Kunshan Applicant before: Xianhuo Industry (Kunshan) food Industry Co., Ltd. |
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Effective date of registration: 20170120 Address after: A street 526238 in Guangdong Province, Zhaoqing high tech Zone is No. 3 (East Gate) Patentee after: Guangdong fresh juice Biotechnology Co., Ltd. Address before: 215321 Jiangsu city in Kunshan Province, Zhangpu Jujin Road No. 10 Patentee before: Fresh Life (Kunshan) Foods Industry Co., Ltd. |