CN101460068B - 含有防腐剂体系的饮料组合物 - Google Patents
含有防腐剂体系的饮料组合物 Download PDFInfo
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- CN101460068B CN101460068B CN2007800189596A CN200780018959A CN101460068B CN 101460068 B CN101460068 B CN 101460068B CN 2007800189596 A CN2007800189596 A CN 2007800189596A CN 200780018959 A CN200780018959 A CN 200780018959A CN 101460068 B CN101460068 B CN 101460068B
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种饮料组合物,其包含有:含肉桂酸和选自苯甲酸、山梨酸、苯甲酸和/或山梨酸的碱金属盐,以及它们的混合物中的至少一种弱酸的防腐剂体系;选自果汁、甜味剂和其混合物的至少一种饮料组分;和水,其中该组合物的pH值范围从约2.4-约4.5,前提条件是该组合物不含有茶的浓缩物、提取物或粉末。
Description
本申请要求于2006年5月26日提交的美国专利申请No.11/441,220的优先权。
本申请涉及一种饮料组合物,该组合物包含有:含肉桂酸和选自苯甲酸、山梨酸、苯甲酸和/或山梨酸的碱金属盐,以及它们的混合物中的至少一种弱酸的防腐剂体系;选自果汁、甜味剂和其混合物的至少一种饮料组分;和水,其中该组合物的pH值范围从约2.4-约4.5,前提条件是该组合物不含有茶的浓缩物、提取物或粉末。
饮料的微生物变质是当今饮料业已知的关注问题。饮料对微生物变质具有不同的敏感度,取决于饮料的内在因素,例如pH、营养成分(例如,果汁、维生素或者微量营养成分)、碳酸饱和程度、白利糖度、水质(例如,碱度和/或硬度)。当微生物能够克服饮料的内在因素并生长时,腐败的情况就会发生。除了别的以外,微生物克服这些障碍的能力会受到最初的污染程度、温度和防止碳酸饱和损失的饮料包装盒的完整性的影响,例如碳酸软饮料的情况。
微生物变质可能由一种或者多种酵母菌,细菌和/或者霉菌微生物引起。例如,酵母菌和细菌能够使碳酸饮料和非碳酸饮料如水果饮料、茶、咖啡、强化水等腐败。通常,酵母菌引起的腐败显现为自身发酵,并伴随产生气体和乙醇,还有沉淀、异味和臭气,以及混浊或乳状液稳定性的损失。细菌倾向于产生异味和臭气,伴随着沉淀。另一方面,霉菌在低氧环境中可以生存但通常不能生长,因此它不使碳酸软饮料变质,除非碳酸饱和减少。然而,在霉菌的菌丝生长后,非碳酸饮料的霉菌变质能够发生并且会明显,表现为浮动的球状物、凝块或者表面薄膜。
尽管酵母菌,例如糖酵母属(Saccharomyces spp.)、接合糖酵母属(Zygosaccharomyces spp.)、假丝酵母属(Candida spp.)和德克氏酵母属(Dekkera spp.),经常是普通饮料变质的原因,嗜酸细菌,例如乳酸菌属(Lactobacillus spp.)、明串珠菌属(Leuconostoc spp.)、葡萄糖酸杆菌属(Gluconobacter spp.)、和发酵单胞菌属(Zymomonas spp.),和霉菌,例如青霉菌属(Penicillium spp.)和曲霉菌属(Aspergillus spp.),也能使冷装饮料变质。嗜酸、嗜热细菌的孢子如环脂芽孢杆菌属(Alicyclobacillus spp.)、以及丝衣霉属(Byssochlamys spp.)和新萨托菌属(Neosartorya spp.)的耐热霉菌孢子能够经受住加热杀菌,并且可以使非碳酸热装产品变质,如运动饮料和茶。包装水也容易滋生霉菌。
防止饮料微生物变质的保护可以通过使用化学防腐剂和/或加工技术,如热灌装、隧道式巴氏杀菌、超高温处理(UHT)或高温灭菌后无菌包装、和/或高温灭菌后冷冻饮料来实现。通常,pH值小于4.6的饮料可以化学防腐、热处理并装入包装物,以使产品不会被再次污染。例如,加工技术,如化学防腐剂后冷装或者巴氏杀菌后冷灌装,可以被用来保护这种类型的饮料。通过类似的方式,该相同的饮料可以采用非防腐技术加工,例如热灌装、隧道式巴氏杀菌、巴氏杀菌后无菌灌装或者甚至需要将饮料冷冻,例如巴氏杀菌后制冷。pH≥4.6的饮料必须采用超高温后将产品无菌灌装入包装物或密封的蒸煮杀菌产品包装,以杀死孢子。
目前用于酸性、耐贮存碳酸和非碳酸软饮料的防腐体系依赖于弱酸性防腐剂(例如,苯甲酸和/或山梨酸)。苯甲酸和山梨酸(及其盐)有效地抑制酵母菌、细菌和霉菌,除一些例外。饮料中的弱酸存在电离和未电离形态的平衡,其取决于酸的电离常数(pKa)和饮料的pH值。苯甲酸的pKa为4.19,山梨酸的pKa为4.76。饮料pH值低于某种酸的pKa会使平衡向未电离形态推动。未电离形态抗微生物更有效,因此,弱酸防腐剂在低pH值范围是最有效的。弱酸的防腐性能可以通过往饮料中添加螯合化合物来提高。例如,加入饮料中的通常的螯合化合物包括乙二胺四乙酸(EDTA)钙磷酸氢二钠或者一种或多种多磷酸盐,如六偏磷酸钠(SHMP)。在高营养非碳酸产品例如含有果汁、维生素和/或矿物质的那些饮料中,如果同防腐增强剂联合使用,弱酸更可能发挥抑制作用。
作为实例,美国专利No.5,431,940教导了一种非碳酸饮料,其包含900-3000ppm的多磷酸盐,400-1000ppm的选自山梨酸、苯甲酸、及其碱金属盐的防腐剂,0.1%-10%的果汁和80%-90%的水。该饮料能够在暴露于饮料变质微生物中后于环境温度中保存至少10天而其中基本上没有微生物增殖。
然而,弱酸防腐体系具有局限性。微生物的遗传适应性和随后的抗性可能是最大的关注问题之一。参见Piper,P.et al.,Weak Acid Adaptation:TheStress Response that Confers Yeasts with Resistance to Organic Acid FoodPreservatives,147 Microbiol.2635-2642(2001)。某些酵母菌,例如拜耳接合酵母菌(Z.bailii)、二孢接合糖酵母菌(Z.bisporus)、克鲁斯氏假丝酵母菌(C.krusei)和啤酒糖酵母菌(S.cerevisiae),具有特定的基因,该基因使它们能够抵抗弱酸防腐剂并生长,不管是弱酸防腐剂还是它们与EDTA或SHMP的联合。某些细菌,例如葡萄糖酸杆菌属,也被认为是抗防腐剂的。克服这种抗性所需弱酸的用量已经大大超出其使用量的调节范围。已防腐的茶、含果汁饮料、和碳酸饮料的变质通常是由于耐防腐剂的酵母菌引起的。
当大量使用时,弱酸也会造成喉咙或口腔灼伤。尽管在某些耐贮存饮料中这是可以接受的,但该感官的知觉常常被认为是负面的。相似地,多磷酸盐也具有一些限制。例如多磷酸盐能够给饮料赋予异味。此外,多磷酸盐能够结合并钝化用于增加饮料营养的矿物质如钙、铁和镁。因此,当多磷酸盐是饮料防腐剂体系时或者是其一部分时,避免使用这些矿物质。
另外,用于弱酸性饮料(如,pH值≥4.6)的其它加工技术也具有局限性。这种弱酸性饮料应当被充分热处理以杀死肉毒梭状芽孢杆菌和蜡状芽孢杆菌的孢子。该加工技术的实例包括UHT和蒸煮杀菌。甚至在这种加工后,产品应当采用防止后期加工污染的方式进行处理。然而,研究表明,可能仍有各种产芽孢杆菌的变种能够在经过这些不同加工技术后存活。为此,这些加工技术不可能完全消除造成变质的潜在因素。因此,希望的是能解决现有技术中至少一种上述限制。
本发明人发现了一种可用于解决现有技术中至少一种上述限制饮料组合物,包含选自果汁、甜味剂和其混合物的至少一种组份,水和含有肉桂酸和选自苯甲酸、山梨酸、苯甲酸和/或山梨酸的碱金属盐,以及它们的混合物中的至少一种另外弱酸的防腐剂体系。例如,通过除去多磷酸盐,本发明的组合物减少了异味并能够添加会与多磷酸盐抵触的营养成分,同时仍能保持微生物稳定性。此外,以减小异味的适当量来与肉桂酸结合使用山梨酸和/或苯甲酸。
在一种实施方式中,本发明涉及一种饮料组合物,包含:防腐剂体系,其含有从约20ppm到约400ppm的肉桂酸和从约100ppm到约1000ppm的选自苯甲酸、山梨酸,苯甲酸和/或山梨酸的碱金属盐和它们的混合物的至少一种弱酸;选自果汁、甜味剂和它们的混合物的至少一种饮料组分;以及相对总组合物重量的从约60%到约99%的水,其中组合物具有从约2.4到约4.5的pH值范围,前提条件是组合物不含有茶的浓缩物、提取物或粉末。
在另一种实施方式中,本发明涉及一种饮料组合物,包含:防腐剂体系,其含有从约20ppm到约400ppm的肉桂酸,从约10ppm到约40ppm的EDTA,和从约100ppm到约1000ppm的选自苯甲酸、山梨酸,苯甲酸和/或山梨酸的碱金属盐和它们的混合物的至少一种弱酸;选自果汁、甜味剂和它们的混合物的至少一种饮料组分;以及相对总组合物的重量计,从约60%到约99%的水,其中组合物具有从约2.4到约4.5的pH值范围,前提条件是组合物不含有茶的浓缩物、提取物或粉末。
可以理解的是,前文的总体描述和下文的详细描述仅仅是示例性的和说明性的,并不是对所要求保护的本发明的限制。
附图简述
图1是实施例1的表1中报道的数值的图示;
图2是实施例1的表2中报道的数值的图示;
图3是实施例2的表4中报道的数值的图示;
图4是实施例2的表5中报道的数值的图示;
图5是实施例3的表7中报道的数值的图示;
图6是实施例3的表8中报道的数值的图示。
详述
本发明涉及一种饮料组合物,包含有:含肉桂酸和选自苯甲酸、山梨酸、苯甲酸和/或山梨酸的碱金属盐,以及它们的混合物中的至少一种弱酸的防腐剂体系;选自果汁、甜味剂和其混合物的至少一种饮料组分;和水,其中该组合物的pH值范围从约2.4-约4.5,前提条件是该组合物不含有茶的浓缩物、提取物或粉末。防腐剂体系包括抗菌量的肉桂酸和至少一种弱酸。本发明已经意外地、出人意料地发现具有微生物稳定性。微生物稳定性可通过组合含有防腐剂体系的化合物、组合物的pH值、水以及至少一种饮料组分而获得。因此,本发明的饮料组合物不需要添加增加异味(off-flavors)的多磷酸盐且不需要使用加工技术如无菌灌装、热灌装、巴氏杀菌后冷灌装或者随道式巴氏杀菌(tunnel pasteurization)来维持微生物的稳定性。
本文使用的“微生物的稳定性”或“微生物学的稳定性”是指与未防腐的饮料相比,在14到28天内微生物如酵母菌和细菌至少2.0logCFU/ml的减少量。相对霉菌来说,在约4周或30天评价表现,以确定表现的存在与否。
本文所用的术语“饮料”或者“饮料组合物”是指适合人和动物消耗的液体饮品。可能提到的饮料包括但不局限于,例如能量饮料、风味水、水果饮料、运动饮料、果汁(例如果汁饮品和如21C.F.R.§101.30提供的纯果汁)、碳酸苏打水/果汁、奶昔(shakes)、蛋白饮料(例如,奶制品、豆浆、米汤或其它)、更换餐、可饮用的酸奶乳制品、可饮用的酸奶豆制品、咖啡、可乐饮料、强化水、21C.F.R.§113中定义的低酸度饮料、21C.F.R§114中定义的酸化饮料、糖浆、兴奋性饮料、稀释品如榨汁(squashes)、健康饮料、功能饮料(例如,营养制品)、花蜜、滋补品、浆液(即,制成饮料的蔬菜和/或大米成份)、冰冻碳酸饮料和冰冻非碳酸饮料,前提条件是排除由茶浓缩物、提取物或粉末的茶饮料。
防腐剂体系
根据本发明,防腐剂体系包括肉桂酸和选自苯甲酸、山梨酸、苯甲酸和/或山梨酸的碱金属盐以及它们的混合物中的至少一种弱酸。例如防腐剂体系包含从约20ppm到约400ppm的肉桂酸和选自苯甲酸、山梨酸、苯甲酸和/或山梨酸的碱金属盐以及它们的混合物中的至少一种弱酸。
防腐剂体系的每种组分已知都是单独的防腐剂,这是每种防腐剂抑制微生物生长依据的机理。然而,本发明人发现,这些特定的防腐剂与这些防腐剂的数量以及其它参数的组合能够获得并维持微生物稳定性且能保持饮料组合物的风味以获得周围环境微生物稳定的饮料。
例如,肉桂酸或者3-苯基-2-丙烯酸是一种源自肉桂或香脂如苏合香脂或者能够人工合成的白色结晶酸。肉桂酸通常用作食品添加剂并已知作为弱酸具有抗菌作用。由于其与肉桂的关系,当被加入到饮料组合物中时,肉桂酸倾向于赋予香料或木料的味道。少量的肉桂酸如约10ppm可赋予这种味道,较大的量如约30ppm赋予更强的味道。例如参见美国专利No.6,599,548。该强烈的味道能够掩盖其它成分如其它防腐剂的异味,但也能掩盖其它理想的味道。因此,在茶饮料中通常有肉桂酸,因为它能补充茶系饮料的天然风味,但因其风味,人们不太知道其可用于除茶类以外的组合物中。
本文所用的术语“肉桂酸”意指天然和合成制造的肉桂酸、肉桂酸异构体,其盐以及其衍生物。例如,在食品工业中,存在大量肉桂酸衍生物,例如羟基肉桂酸、肉桂醛、对位-二甲基氨基肉桂酸酯(p-dimehtylamino-cinnamate)、乙酸肉桂酯、肉桂醇、肉桂基苯甲酸酯、肉桂酸肉桂酯、甲酸肉桂酯、异丁酸肉桂酯(cinnmaylisobutyrate)、异戊酸肉桂酯和肉桂基乙酸苯酯。此外,本领域已知,其它多酚化合物如阿魏酸、咖啡酸、香豆酸、芥子酸、丁香酸、五倍子酸、绿原酸、香草酸、羟基苯甲酸、鞣花酸、它们的盐和/或它们的衍生物,它们都等同于肉桂酸。在至少一个实施方案中,防腐剂系统包含外消旋的肉桂酸,即顺式和反式异构体。
pKa约4.44的肉桂酸通常以未离解的形态存在于pH值范围从约2.4到约4.5的饮料中,该形态倾向于更有效地抗微生物。防腐剂体系中肉桂酸的存在量范围从约20ppm到约400ppm。例如,肉桂酸的存在量范围从约50ppm到约300ppm,进一步例如从约100ppm到约200ppm。在至少一个实施方式中,防腐剂体系中肉桂酸的存在量从约50ppm到约225ppm。尽管在这些列举的数值肉桂酸能赋予饮料组合物某些风味,但本发明人意外地发现结合本发明的其它组分这种影响是最小的且不会感觉有反作用。
除了防腐剂体系的肉桂酸组分外,也包含选自苯甲酸、山梨酸、苯甲酸和/或山梨酸的碱金属盐如钾盐、钙盐和钠盐以及它们的混合物的至少一种弱酸。弱酸如苯甲酸和山梨酸,像肉桂酸已知可作为食品添加剂和抗菌剂。
本发明的组合物中至少一种弱酸的存在量范围从约100ppm到约1000ppm,依赖于是单独使用还是组合使用弱酸。例如,当苯甲酸和山梨酸结合使用时,它们在饮料中的存在量范围从约100ppm到约500ppm,且进一步例如从约150ppm到约350ppm。可替换地,当至少一种弱酸是单独的苯甲酸或山梨酸时,弱酸在饮料中的存在量范围从约125ppm到约500ppm。在至少一个实施方式中,至少一种弱酸是山梨酸或其盐,用量范围从约200ppm到约450ppm。
水
根据本发明,组合物含有水。水可以是“处理过的水”、“净化水”、“去离子水”和/或“蒸馏水”。水应该适合于人体的消耗且组合物应该不会或者基本上应该不会因含有水而受到不利影响。该加入到组合物中的水除了本发明中发现的水外或者是与本发明的其他组分如至少一种果汁组分一起的水。
以整个组合物的重量计,本发明中水的存在量范围从约60%到约90%,进一步例如从约80%到约99%。加入的水组分也可满足某些质量标准,例如生物学、营养学、和沉淀物标准。
加入的水组分的水的硬度范围从约55ppm到约250ppm,例如从约60ppm到约180ppm。水的硬度是指水中存在的阳离子例如碳酸钙的数量。正如本发明所提供的,水硬度根据AOAC出版的官方分析方法中描述的美国分析化学家协会(AOAC)的标准(William Horwitz ed.,18th ed.2005)进行测量。其相关内容通过引用结合入本文。
饮料组分
本发明的饮料组合物包含选自果汁、甜味剂和它们的混合物中的至少一种。例如,饮料组合物可含有至少一种果汁,至少一种甜味剂和/或它们的混合物。
例如,至少一种果汁和/或甜味剂能够给本发明的组合物提供有益特性,例如风味和营养。虽然至少一种果汁和/或甜味剂给组合物带来有益的特性,但每种也是感染组合物的微生物的食物来源。因此,本发明的使用能够含有至少一种果汁和/或甜味剂而不丧失微生物稳定性。
该至少一种果汁组分可源自但不限制于柑橘属和非柑橘属的水果、蔬菜、植物或其混合物。在柑橘属和非柑橘属水果中可列举但不限制于桃子、油桃、梨、榅桲(quinces)、樱桃、杏、苹果、李子、无花果、阳桃、小柑桔、金橘、明尼桔柚(minneola)、中国柑桔、橙、无核小蜜桔(satsumas)、红桔、橘柚、柠檬、酸橙、柚子、香蕉、油梨、枣(dates)、酸枣(hogplums)、芒果、鹅莓、杨桃、柿子、番石榴、西番莲果、番木瓜、石榴、仙人掌果(pricklypears)、蓝莓、黑莓、木莓、葡萄、接骨木果、香瓜、菠萝、西瓜、葡萄干、草莓、蔓越橘(cranberries)、以及它们的混合物。
蔬菜中可列举但不限制于胡萝卜、番茄、菠菜、胡椒、卷心菜、苗芽、椰菜、马铃薯、芹菜、茴芹、黄瓜、香芹、甜菜、冰草(wheat grass)、芦笋、西葫芦、大黄、萝卜(turnip)、芜菁甘蓝、欧洲防风草(parsnip)、红萝卜(radish)和它们的混合物。
植物汁可以使用且通常来源于,例如但不限制于,豆子、坚果、植物的皮、叶和根,即除植物果实外的东西。例如,植物汁可赋予一些风味例如香草、咖啡、可乐、古柯和它们混合物,除茶固体颗粒(茶的浓缩物、提取物或粉末)以外。这些风味可来自天然或者人工合成。
以相对总组合物的重量计,本发明的饮料组合物中至少一种果汁的存在量范围从0.1%到约50%。例如,以相对总组合物的重量计,至少一种果汁的存在量范围从约0.5%到约25%,例如进一步从约1%到约10%。
至少一种甜味剂可选自营养型甜味剂、非营养型甜味剂和其混合物。至少一种甜味剂可以是天然的,人造的或者它们的混合物。营养型(即热量)甜味剂中,本组合物可包括例如碳水化合物甜味剂如单糖和/或二糖。热量甜味剂中可列举但不限制于果糖、蔗糖、葡萄糖、糖醇、玉米糖浆、脱水甘蔗汁(evaporated cane juice)、米汁、枫液(maple syrup)、黑麦果汁、浓缩果汁、蜂蜜、龙舌兰、木薯果汁、菊苣根汁和它们的混合物。非营养型甜味剂可包括但不限制于罗汉果、甜菊和它们的衍生物,赤藻糖醇、乙酰氨基磺酸钾(acesulfame potassium)、天门冬氨酰苯甲氨酸甲酯(aspartame)、纽甜、糖精、三氯蔗糖、塔格糖(tagatose)、阿力甜(alitame)、环磺酸盐和它们的混合物。本发明也可以预期将营养型甜味剂以及非营养型甜味剂混合。至少一种甜味剂可以以常规用于饮料组合物中的数量存在,并可根据所需的饮料组合物进行调整。
pH
本发明的组合物例如饮料可具有从约2.4到约4.5的pH值范围。本领域中已知,饮料的pH值是保存耐贮存饮料的因素,因为在酸性条件下可阻止一些微生物的生长。然而,微生物如酵母菌(Saccharomyces)和假丝酵母(Candida)并不是这种情况,这些微生物可在这种酸性环境中生长下来。即便考虑到这些微生物,使用本发明也能使组合物保持微生物稳定性。
此外,本发明的组合物可包含产生高的酸辣风味的水果和蔬菜。通常,具有以相对整个组合物的重量计,用量范围从0%-15%的至少一种碳酸化合物,和以相对整个组合物的重量计,范围从0%-0.7%的至少一种酸的饮料能够抵消这种酸辣风味。当适当稀释形成单浓度(single strength)饮料时,该范围不仅适用于饮料,也适用于糖浆。
对于酸性饮料(pH<4.6),通过本领域中已知的常规方法可对饮料的酸度进行调整并保持在所述范围内。例如,pH值可使用一种酸化剂或多种酸化剂进行调整。此外,在维持饮料的pH值的同时,酸化剂的使用有助于微生物的抑制。然而,本发明的组合物天性地具有所需的pH值而不使用任何的酸化剂或其他组分来改变pH值。因此,在本发明的组合物中可任选含有至少一种酸化剂。
可能的酸化剂中可列举但不限制于无机酸和有机酸,以用于调整本发明组合物如饮料的pH值。酸化剂也可以是未离解形式或者是其相应的盐的形式例如钾盐、钠盐或盐酸盐。用于该组合物中的酸化剂可以是但不限制于以下物质:柠檬酸、抗环血酸、苹果酸、苯甲酸、磷酸、乙酸、己二酸、富马酸、葡糖酸、酒石酸、乳酸、丙酸、山梨酸或者它们的混合物。在一实施方式中,酸化剂为柠檬酸。
此外,本发明的组合物中可存在的酸化剂(多种酸化剂)的量是常规用于饮料组合物中那些量。例如,以相对总组合物的重量计,至少一种酸化剂的存在量范围从约0%到约1%。
可选组分
本发明的组合物可进一步包含常规饮料中通常含有的可选组分。这种可选成分可以被分散、溶解或者混入本发明的组合物中或与其混合。例如,制作常规饮料可列举的例如有但不限制于乙二胺四乙酸(EDTA)、补充的防腐剂、着色剂、调味剂、黄烷类、维生素、矿物质、蛋白质、乳化剂、碳酸饱和组分、增稠剂(thickeners),即粘度改性剂和稠化剂(bodying agents)、抗氧化剂、消泡剂和它们的混合物。
EDTA
防腐剂体系也可包括乙二胺四乙酸(EDTA)。本文所用的“EDTA”意指天然和人造制备的EDTA和其盐,例如乙二胺四乙酸二钠钙或乙二胺四乙酸二钠盐。EDTA是一种被美国食品药物管理局(FDA)认可的作为普遍认同安全(GRAS)的螯合剂并能用作食品添加剂,参见21C.F.R.§§172.0135,173.315。由于其化学结构,其它物质中的EDTA可螯合金属并稳定维生素。可以假定,螯合金属,EDTA除去了这些微生物酶所必须的金属,本质上饿死微生物。
本发明的组合物中存在的EDTA的用量范围从约10ppm到约40ppm,例如从约10ppm到约30ppm,且进一步例如从约15ppm到约25ppm。在至少一种实施方式中,饮料组合物中EDTA的存在量范围从约15ppm到约30ppm。
附加防腐剂
除了防腐剂体系外,本发明的组合物可进一步包含至少一种附加的防腐剂。本文所用的术语“防腐剂”包括所有的批准用于饮料和/或食品组合物中的防腐剂,前提条件是至少一种附加防腐剂不能是多磷酸盐例如六偏磷酸钠。附加防腐剂可列举的例如,但不限制于化学防腐剂(例如柠檬酸和其盐)、游离脂肪酸、酯和它们的衍生物,肽、精氨酸月桂酯(lauric arginate)、培育的葡萄糖、印楝油、丁香酚、对异丙基苯、麝香草酚、香芹酚、芳樟醇、游霉素、茶树油、fingerroot提取物、巴西莓粉(acia powder)、4-羟基异硫氰酸苄酯和/或白芥子精油、阿魏酸和它们的混合物。此外,附加防腐剂可包括但不限制于乳酸-抗微生物物质例如乳铁传递蛋白、乳过氧化物酶、乳球蛋白和乳酸脂(lactolipids),卵-抗微生物物质例如溶菌酶、卵铁传递蛋白、卵球蛋白IgY和抗生物素蛋白;植物-抗微生物物质例如植物苯酚、类黄酮、硫代亚磺酸酯、儿茶素、葡糖异硫氰酸盐和琼脂;细菌-抗微生物物质例如益生素、乳酸链球菌肽、片球菌素、无蛋白菌质(reuterin)和乳杆菌素(sakacins);酸-抗微生物物质例如乳酸、乙酸和柠檬酸;环境-抗微生物物质例如氯化钠、多磷酸盐、氯代杀虫剂和臭氧。至少一种附加防腐剂的存在量不超过美国食品与药物管理局或其他饮食监管部门所制定的最大限制水平。
着色剂
本发明的组合物可进一步包含至少一种着色剂。着色剂中可列举但不限制于FD&C染料,FD&C色淀和它们的混合物。用于饮料和/或食品中的任何其它着色剂均可以使用。例如,可以使用FD&C染料的混合物或结合其它常规饮料和/或食品着色剂的FD&C色淀染料。此外,可以使用其它天然着色剂包括,例如水果、蔬菜和或植物提取物例如葡萄、红醋栗、胡萝卜、甜菜根、红甘蓝和木槿。
调味剂
本发明的组合物可进一步包含至少一种调味剂,其中该至少一种调味剂不包括茶固体粒子。至少一种调味剂可包括但不限制于油类、提取物、含油树脂、本领域中已知的任何其它调味剂和它们的混合物。例如,适当的风味包括但不限制于水果风味、可乐风味、咖啡风味、巧克力风味、乳质风味(diary flavor)、咖啡、可乐果、人参、可可果和它们的混合物。适当的油类和提取物可包括但不限制于香草提取物、柑桔油和提取物以及它们的混合物。这些风味源自天然来源例如果汁、精油和提取物或者可以合成制造。此外,至少一种调味剂可以是各种风味例如除了茶固体粒子(茶浓缩物、提取物或粉末)外的水果和/或蔬菜的混合物。
黄烷类
本发明可任选地包含至少一种黄烷类,它是一类植物二级代谢产物的天然物质。已知黄烷类具有抗氧化、抗微生物和抗癌活性。技术人员可在植物、蔬菜、果实、花或者任何其它已知的天然来源中发现黄烷类。黄烷类可以通过本领域中已知的传统方法从这些来源获得。获得并不限制于单一的黄烷类来源,也可以包括混合来源,例如从单一的或混合的蔬菜中提取。此外,黄烷类可合成制备或者通过其他适当化学方法制备并加入到本组合物中。可列举的黄烷类例如但不限制于栎精、山奈酚、杨梅黄酮、异鼠李素(isohammetin)、儿茶酚和它们的衍生物或混合物。
维生素和矿物质
根据本发明,可任选地将至少一种补充维生素和/或矿物质加入到本发明的组合物中。类似于至少一种果汁组分,加入的维生素和/或矿物质也能用作微生物的食源。传统上,维生素和矿物质例如钙、铁和镁不能加入到饮料组合物中,因为防腐剂如多磷酸盐将会结合并钝化维生素和/或矿物质。本发明的饮料组合物可避免这个问题。
可列举的维生素例如,但不限制于核黄素、烟酸、泛酸、吡哆醇、钴胺素、酒石酸氢胆碱、烟酰胺、维生素B1、叶酸、d-泛酸钙、维生素H、维生素A、维生素C、一种或多种复合B维生素例如维生素B1盐酸化物、维生素B2、维生素B3、维生素B6盐酸化物和维生素B12、维生素D、维生素E乙酸盐、维生素K和它们的衍生物或混合物。可列举的矿物质例如,但不限制于钙、锌、铁、镁、锰、铜、碘、氟化物、硒和它们的混合物。合成纤维素和矿物质也被考虑在本发明的组合物范围内。任选的维生素和矿物质的加入应该小心进行以便不会显著降低本发明组合物的风味。至少一种补充的维生素和/或矿物质也可加入来帮助消费者满足美国推荐的每日的维生素和矿物质的摄入量(RDI)。
蛋白质
此外,本发明的组合物可进一步包含至少一种蛋白质组分,例如大豆蛋白质提取物。该至少一种蛋白质组分可来自,例如但不限制于乳蛋白如酪蛋白(酪蛋白酸盐)、乳清蛋白、卵蛋白、凝胶、胶原和它们的混合物。
乳化剂
本发明可任选地包含至少一种乳化剂。可使用任何饮料和/或食品级乳化剂来稳定乳化液。可列举的乳化剂例如,但不限制于阿拉伯树胶、改良食用淀粉(例如烯基丁二酸酯改良食用淀粉)、源自纤维素的阴离子聚合物(例如羧甲基纤维素)、印度胶、改良印度胶、黄原胶、木松香甘油酯(甘油三松香酸酯)、黄芪胶、瓜尔胶、刺槐豆胶、果胶、卵磷脂和它们的混合物。例如,饮料可包含混浊(cloud)乳液或风味乳液。
对于混浊乳液,混浊剂包括稳定为水包油乳液的至少一种脂肪或油剂,该乳液使用了适当的食品级乳化剂。只要脂肪或油剂适合用在组合物如饮料中,任何各种脂肪或油剂都可用作混浊剂使用。可以使用的任何适当的饮料和/或食品级乳化剂能够将脂肪或油剂混浊剂稳定为水包油乳液。
用于本发明的组合物如饮料的风味乳化剂包括本领域中已知可用作饮料调味剂的至少一种适当的调味油、提取物、含油树脂、精油等等。
碳酸饱和
根据本发明,基于本领域普通技术人员公知的技术可进一步加入碳酸饱和(例如,二氧化碳)。例如二氧化碳可加入到饮料或饮料浓缩物所引入的水中。引入本发明组合物中的碳酸饱和数量取决于饮料的本身和所需的碳酸饱和水平。
增稠剂
本发明的组合物可任选地包含至少一种增稠剂。可列举的增稠剂即粘度改性剂和/或稠化剂例如,但不限制于纤维素化合物、印度胶、改良印度胶、瓜尔胶、黄芪胶、阿拉伯树胶、果胶、黄原胶、角叉菜胶、刺槐豆胶、果胶、卵磷脂和它们的混合物。
抗氧化剂
本发明的组合物可进一步包含至少一种抗氧化剂。该至少一种抗氧化剂包括但不限制于抗环血酸、瓜尔胶;propylgalacte、亚硫酸盐和偏亚硫酸氢盐;硫代二丙酸和其酯;香料提取物,葡萄籽,茶叶提取物;以及它们的混合物。
氨基酸
根据本发明,本发明的组合物进一步包含至少一种氨基酸。该至少一种氨基酸包括但不限制于丙氨酸、精氨酸、天冬酰胺酸、半胱氨酸、谷氨酸、甘氨酸、组氨酸、白氨酸、赖氨酸、甲硫氨酸、鸟氨酸、脯氨酸、苯基丙氨酸、丝氨酸、苏氨酸、色氨酸、酪氨酸、缬氨酸和它们的混合物。
消泡剂
本发明的组合物进一步包含至少一种消泡剂。该至少一种消泡剂包括但不限制于藻酸钙、硅氧烷聚合物如聚二甲硅氧烷、和脂肪酸酯如丙二醇脂肪酸酯、甘油脂肪酸酯和山梨糖醇酐酸酯,以及它们的混合物。
本发明的组合物中可存在的上述这些任选组分的量是饮料组合物中常规使用的那些数量。此外,这些附加组分的用量取决于所需的饮料组合物。
制备
本发明的饮料组合物能够根据饮料工业中技术工人熟知的方法进行制造。例如,饮料组合物通过分散、溶解、扩散或其他方式同时一起混合所有的成分或者根据溶解性或任何其他参数在适当的时候随水的添加按顺序加入成分来制备。这可以用机械搅拌器或本领域公知的均匀化技术进行。此外,本发明的组合物可制成液体或无水的饮料浓缩物。
微生物评价
根据本领域的普通技术人员已知的技术对本发明的组合物进行评价以测定微生物稳定性。例如,测定微生物稳定性的方法之一是将供评价的本发明的饮料母液接种微生物,例如霉菌、酵母菌和细菌。这些微生物可以是以前确认饮料中引起变质问题的那些,例如下面实施例提及的那些或者任何其它类型的酵母菌、霉菌、细菌和/或它们的混合物。一旦培养基被接种后,可预制成周期性的平皿计数以测定微生物的生长。根据平皿计数,人们能够测定接种组合物如饮料中的微生物生长度。本发明人使用了食品和饮料微生物学中的列举的标准方法,例如如lto & Pouch-Downes,食品的微生物学检查法概略(Compendium of Methods for the Microbiological Examination of Foods(4th ed.Amer.Pub.Health Assoc.2001))中描述的那些和Notermans,et.al,用于确保食品安全和稳定的微生物难点测试用户手册(A User′s Guide toMicrobiological Challenge Testing for Ensuring the Safety and Stability of Foodproducts,10 Food Microbiology 145-57(1993))中包含的那些。其内容通过引用的方式结合于本文。
此外,流式细胞法也可用于微生物的生长测定。参见Jay,J.M.,现代食品微生物学(Modern Food Microbiology)(Aspen Publishers,Inc.,2000)。流式细胞法使用了荧光物分子的光散射、光激发和光发射的原理来对微生物识别和计数。例如,接种的组合物样本注入到鞘流的中央。当微生物阻断光源时,它们会散射光并激发荧光物到高能态。较高的能态作为具有特定性能的光声子放出。光基本上转变成电脉冲,随后传送成可读格式如活细胞记数图表。
通过考虑本文公开的本发明的说明书和实施,本领域的技术人员能够明白本发明的其它实施方式。目的在于,说明书和实施例可认为仅是示例性的,本发明的实际保护范围和实质由下面的权利要求阐明。
除了在操作实施例中或者没有另外指明的地方,用于说明书和权利要求中的表示成分、反应条件等数量的全部数字在任何情况下都应理解为由术语“大约”所修饰。因此,如果没有相反的指示,该说明书和所附权利要求书中阐明的数值参数是近似值,依赖于本发明设法获得的所需性质决定。至少,权利要求,每个数值参数应该根据有效数字的数目和普通近似方法进行解释。
尽管阐明本发明的广义范围的数值范围和参数是近似值,但具体实施例中述及的数值尽可能准确地报道。但是,任何数值由于其相应测量方法中的标准偏差而固有地必然会含有一定的误差。
实施例
以下的实施例包括组成本发明的饮料组合物的实施方案。制备了这些组合物并进行评价以测定当接种各种微生物时的微生物稳定性,即微生物生长的抑制和/或降低和/或微生物死亡。
以下的实施例可认为具体概括了本发明,但决不应该解释为是对本发明的限制。
为了测试落在本发明中的饮料组合物的微生物稳定性,使用以下的生物体来制备各种酵母菌、细菌和霉菌接种体:
下述的实施例使用了至少一种,一些情况下三种或更多种的上述微生物来制备供测试的混合物。各种类型微生物的接种体制备如下:
酵母菌和细菌的接种体:
通过将充满每种微生物类型的接菌环放入无菌接种体培养基中来制备微生物的复合培养物。该培养基在室温培育约72小时来使微生物生长。微生物铺到平皿上并计数cfu/ml数量。健康的酵母菌或细菌培养物大约为1x107cfu/ml。
霉菌接种体:
橙血清琼脂平皿滴注入各种霉菌。将平皿培育大约2周。将孢子从平皿洗掉并将孢子重新悬浮在磷酸盐缓冲液中。通过把孢子悬液涂铺于橙子血清琼脂表面来对孢子群计数。该平皿在25℃培育约3-5天。
实施例1
用公式表示一种非碳酸化的饮料母液。该非碳酸化的饮料组成和加工细节描述如下。
制备了一种非碳酸化的饮料母液。该非碳酸化的饮料母液包含:
用上述的饮料母液对以下的防腐剂体系进行测试:
饮料组合物 | 山梨酸(ppm) | 苯甲酸(ppm) | 肉桂酸(ppm) | %果汁 | %钙 | pH | 白利糖度 | 酸度 |
对照 | 0 | 0 | 0 | 10 | 0 | 3.17 | 11.85 | 0.31 |
A | 250 | 150 | 50 | 10 | 0 | 3.17 | 11.85 | 0.31 |
B | 150 | 200 | 50 | 10 | 0 | 3.17 | 11.85 | 0.31 |
C | 250 | 150 | 125 | 10 | 10 | 3.71 | 11.79 | 0.29 |
D | 150 | 250 | 125 | 10 | 10 | 3.71 | 11.79 | 0.29 |
E | 150 | 200 | 125 | 10 | 10 | 3.71 | 11.79 | 0.29 |
混合饮料母液。然后分别混入指定的防腐剂体系,即对照物和A到E,并在97℃巴氏杀菌约20秒。将饮料母液装入瓶中并封盖,且使得冷却到室温,也就是说约25℃。饮料母液在约4℃保存直到使用。接着,根据上面列出的规程制备微生物的培养物。对未防腐的和防腐的饮料母液瓶接种微生物(制备每菌株两瓶),即1x104cfu/ml的酵母菌、细菌和霉菌。摇动瓶子约25次。从每个容器中取出初始样品以代表0时刻。微生物在25℃于培育瓶中进行培育。在指定的时间间隔,取样之前搅动或摇晃瓶子,从每个容器取样进行平皿计数。
表1-3概括了结果和测试的饮料组合物。在下表中,0.50的数值表示饮料组合物中未检测到的微生物数量。图1图示说明了表1的结果,图2图示说明了表2中的结果。
表1:在25℃对饮料组合物中细菌(平均值cfu/ml)的测定
表2:在25℃对饮料组合物中酵母菌(平均值cfu/ml)的测定
表3:在25℃对饮料组合物中霉菌的测定。霉菌结果显示为双份霉菌1和霉菌2。
饮料组合物 | 霉菌1 | 霉菌2 |
对照 | 3 | 3 |
A | 0 | 0 |
B | 0 | 0 |
C | 0 | 0 |
D | 0 | 0 |
E | 0 | 0 |
根据表1到3的数据,与未防腐的饮料相比,本发明的饮料组合物在接种有酵母菌和细菌的14-28天内显示了微生物稳定性,且未显示有霉菌。具有10%日常钙值的本发明的饮料组合物也获得了微生物稳定性。
实施例2
如实施例1中所详细说明的进行非碳酸饮料母液的制备并评价,但使用以下的防腐剂体系:
饮料组合物 | %果汁含量 | 山梨酸(ppm) | 苯甲酸(ppm) | 肉桂酸(ppm) | EDTA(ppm) | 白利糖度 | 酸度 | pH |
对照 | 10 | 0 | 0 | 0 | 0 | 11.8 | 0.29 | 3.19 |
A | 20 | 150 | 250 | 125 | 0 | 11.91 | 0.28 | 3.51 |
B | 32 | 150 | 250 | 125 | 0 | 11.96 | 0.28 | 3.56 |
C | 50 | 150 | 250 | 125 | 0 | 11.88 | 0.28 | 3.76 |
D | 75 | 150 | 250 | 125 | 0 | 11.95 | 0.28 | 3.83 |
表4-6概括了试验结果。图3图示了表4中的结果,图4图示了表5中的结果。
表4:在25℃对饮料组合物中细菌(平均值cfu/ml)的测定
表5:在25℃对饮料组合物中酵母菌(平均值cfu/ml)的测定
表6:在25℃对饮料组合物中霉菌的测定。霉菌结果显示为双份霉菌1和霉菌2。
饮料组合物 | 霉菌1 | 霉菌2 |
对照 | 3 | 3 |
A | 0 | 0 |
B | 0 | 0 |
C | 0 | 0 |
D | 0 | 0 |
根据表4到6的数据,本发明的果汁百分数10%以上的饮料组合物显示出防腐性,即微生物稳定性。
实施例3
如实施例1中所详细说明的进行非碳酸饮料母液的制备并评价,但使用以下的防腐剂体系:
饮料组合物 | %果汁含量 | 山梨酸(ppm) | 苯甲酸(ppm) | 肉桂酸(ppm) | EDTA(ppm) | %钙的日常值 |
对照 | 10 | 0 | 0 | 0 | 0 | 0 |
A | 10 | 250 | 150 | 125 | 25 | 10 |
B | 10 | 150 | 250 | 125 | 25 | 10 |
C | 10 | 150 | 200 | 125 | 25 | 10 |
D | 10 | 200 | 150 | 0 | 25 | 10 |
E | 3 | 250 | 150 | 0 | 25 | 0 |
F | 3 | 150 | 250 | 0 | 25 | 0 |
G | 3 | 250 | 250 | 0 | 25 | 0 |
H | 10 | 150 | 250 | 0 | 0 | 0 |
表7-9概括了试验结果。图5图示了表7中的结果,图6图示了表8中的结果。
表7:在25℃对饮料组合物中细菌(平均值cfu/ml)的测定
表8:在25℃对饮料组合物中酵母菌(平均值cfu/ml)的测定
表9:在25℃对饮料组合物中霉菌的测定。霉菌结果显示为双份霉菌1和霉菌2。
组合物 | 霉菌1 | 霉菌2 |
对照 | 3 | 3 |
A | 0 | 0 |
B | 0 | 0 |
C | 0 | 0 |
10%果汁250ppm 山梨酸150ppm 苯甲酸25ppm EDTA50ppm 肉桂酸 | 0 | 0 |
10%果汁150ppm 山梨酸200ppm 苯甲酸25ppm EDTA50ppm 肉桂酸 | 0 | 0 |
根据表7到9的数据,本发明的饮料组合物与落在本发明之外的饮料进行比较。与未防腐的饮料(对照物)和无创新性的饮料相比,本发明的饮料组合物在接种(对于酵母菌和细菌)的14-28天内显示了微生物稳定性。
实施例4
如实施例1中所详细说明的进行非碳酸饮料母液的制备并评价,但使用以下的防腐剂体系:
饮料组合物 | 山梨酸(ppm) | 苯甲酸(ppm) | 肉桂酸(ppm) | %果汁 | pH | 酸度 | 白梨糖度 |
对照 | 0 | 0 | 0 | 5 | 3.28 | 0.32 | 11.83 |
A | 200 | 30 | 125 | 3 | 3.38 | 0.29 | 11.79 |
B | 250 | 30 | 125 | 3 | 3.38 | 0.29 | 11.79 |
C | 300 | 30 | 125 | 3 | 3.38 | 0.29 | 11.79 |
D | 0 | 30 | 125 | 3 | 3.38 | 0.29 | 11.79 |
E | 0 | 30 | 200 | 3 | 3.38 | 0.29 | 11.79 |
F | 200 | 30 | 125 | 5 | 3.42 | 0.29 | 11.75 |
G | 250 | 30 | 125 | 5 | 3.42 | 0.29 | 11.75 |
H | 300 | 30 | 125 | 5 | 3.42 | 0.29 | 11.75 |
I | 0 | 30 | 125 | 5 | 3.42 | 0.29 | 11.75 |
J | 0 | 30 | 200 | 5 | 3.42 | 0.29 | 11.75 |
表10概括了试验结果。
表10:在25℃对饮料组合物中酵母菌(平均值cfu/ml)的测定
根据表10中的数据,对饮料中具有3%和5%果汁数量的饮料中的山梨酸和肉桂酸的不同数量进行测定。与未防腐的饮料(对照物)和无创新性的饮料相比,本发明的饮料组合物在接种的14-28天内显示了微生物稳定性。
实施例5
如实施例1中所详细说明的进行非碳酸饮料母液的制备并评价,但使用以下的防腐剂体系:
饮料组合物 | 山梨酸(ppm) | 苯甲酸(ppm) | EDTA(ppm) | 肉桂酸钾(ppm) | %果汁 | pH | 白利糖度 | 酸度 |
对照 | 0 | 0 | 0 | 0 | 20 | 3.34 | 11.78 | 0.28 |
A | 150 | 250 | 25 | 88 | 20 | 3.34 | 11.78 | 0.28 |
B | 150 | 250 | 25 | 88 | 32 | 3.36 | 11.91 | 0.28 |
C | 150 | 250 | 25 | 88 | 50 | 3.69 | 12.01 | 0.28 |
D | 150 | 250 | 25 | 88 | 75 | 3.71 | 12.06 | 0.32 |
表12-14概括了试验结果。
表12:在25℃对饮料组合物中细菌(平均值cfu/ml)的测定。
表13:在25℃对饮料组合物中酵母菌(平均值cfu/ml)的测定。
表14:在25℃对饮料组合物中霉菌的测定。霉菌结果显示为双份霉菌1和霉菌2。
饮料组合物 | 霉菌1 | 霉菌2 |
对照 | 3 | 3 |
A | 0 | 0 |
B | 0 | 0 |
C | 0 | 0 |
D | 0 | 0 |
根据表12-14,测定了饮料中果汁的不同数量。与未防腐的饮料(对照物)和无创新性的饮料相比,本发明的饮料组合物在接种的14-28天内显示了微生物稳定性。
实施例6
如实施例1中所详细说明的进行非碳酸饮料母液的制备并评价,但使用以下的防腐剂体系:
饮料组合物 | 山梨酸(ppm) | EDTA(ppm) | 肉桂酸(ppm) | %果汁 | pH | 白利糖度 | 酸度 |
对照 | 0 | 0 | 0 | 5 | 3.20 | 0.30 | 11.84 |
A | 350 | 30 | 125 | 10 | 3.43 | 11.87 | 0.28 |
B | 400 | 30 | 125 | 10 | 3.43 | 11.87 | 0.28 |
C | 450 | 30 | 125 | 10 | 3.43 | 11.87 | 0.28 |
D | 500 | 30 | 125 | 10 | 3.43 | 11.87 | 0.28 |
E | 550 | 30 | 125 | 10 | 3.43 | 11.87 | 0.28 |
F | 500 | 30 | 0 | 10 | 3.36 | 11.66 | 0.28 |
G | 550 | 30 | 0 | 10 | 3.36 | 11.66 | 0.28 |
表15概括了试验结果。
表15:在25℃对饮料组合物中酵母菌(平均值cfu/ml)的测定。
根据表15中的数据,对存在或不存在肉桂酸时的山梨酸的不同数量进行测定。与未防腐的饮料(对照物)和无创新性的饮料相比,本发明的饮料组合物在接种的14-28天内显示了微生物稳定性。
实施例7
如实施例1中所详细说明的进行非碳酸饮料母液的制备并评价,但使用以下的防腐剂体系:
饮料组合物 | 山梨酸(ppm) | 苯甲酸(ppm) | EDTA(ppm) | SHMP(ppm) | 肉桂酸(ppm) | %果汁 | pH | 白利糖度 | 酸度 |
对照 | 0 | 0 | 0 | 0 | 0 | 3 | 3.46 | 11.90 | 0.31 |
A | 150 | 250 | 25 | 250 | 0 | 3 | 3.47 | 11.84 | 0.31 |
B | 150 | 250 | 25 | 0 | 50 | 3 | 3.47 | 11.84 | 0.31 |
C | 150 | 250 | 25 | 0 | 125 | 3 | 3.47 | 11.84 | 0.31 |
表16概括了试验结果。
表16:在25℃对饮料组合物中的拜耳接合酵母菌(平均值cfu/ml)的测定。
根据表16中的数据,当饮料组合物中混合有125ppm的肉桂酸时,本发明能够获得抑菌性能。例如,本发明在抑制耐防腐剂的微生物生长方面比例如山梨酸/苯甲酸/EDTA/六偏磷酸钠的防腐剂混合物更有效。
Claims (21)
1.一种饮料组合物,包含:
防腐剂体系,其含有从20ppm到400ppm的肉桂酸和从100ppm到1000ppm的选自苯甲酸、山梨酸,苯甲酸和/或山梨酸的碱金属盐和它们的混合物的至少一种弱酸;
至少一种饮料组分,其选自果汁、甜味剂和它们的混合物;以及
以相对总组合物的重量计,从60%到99%的水;
其中组合物具有从2.4到4.5的pH值范围,
前提条件是组合物不含有茶的浓缩物、提取物或粉末。
2.根据权利要求1所述的组合物,其特征在于,肉桂酸的存在量范围从50ppm到300ppm。
3.根据权利要求1所述的组合物,其特征在于,至少一种弱酸的存在量范围从100ppm到500ppm。
4.根据权利要求1所述的组合物,其特征在于,至少一种弱酸为山梨酸。
5.根据权利要求4所述的组合物,其特征在于,山梨酸的存在量范围从200ppm到450ppm。
6.根据权利要求1所述的组合物,其特征在于,以相对总组合物的重量计,水的存在量范围从80%到90%。
7.根据权利要求1所述的组合物,其特征在于,水的硬度值范围从50ppm到250ppm。
8.根据权利要求7所述的组合物,其特征在于,水的硬度值范围从60ppm到180ppm。
9.根据权利要求1所述的组合物,其特征在于,至少一种饮料组分为果汁。
10.根据权利要求9所述的组合物,其特征在于,以相对总组合物的重量计,果汁的存在量范围从0.1%到50%。
11.根据权利要求10所述的组合物,其特征在于,以相对总组合物的重量计,果汁的存在量范围从0.5%到25%。
12.根据权利要求9所述的组合物,其特征在于,果汁选自水果、蔬菜、植物和它们的混合物的果汁。
13.根据权利要求12所述的组合物,其特征在于,果汁是水果果汁。
14.根据权利要求12所述的组合物,其特征在于,果汁是蔬菜果汁。
15.根据权利要求1所述的组合物,其特征在于,至少一种饮料组分为甜味剂。
16.根据权利要求15所述的组合物,其特征在于,甜味剂选自营养型甜味剂、非营养型甜味剂和它们的混合物。
17.根据权利要求1所述的组合物,其特征在于,至少一种饮料组分包括果汁和甜味剂。
18.根据权利要求1所述的组合物,进一步包括从10ppm到40ppm的EDTA。
19.根据权利要求18所述的组合物,其特征在于,EDTA的存在量范围从10ppm到30ppm。
20.根据权利要求1所述的组合物,进一步包括选自附加防腐剂、着色剂、调味剂、黄烷类、维生素、矿物质、蛋白质、乳化剂、碳酸饱和组分、增稠剂、抗氧化剂、消泡剂和它们的混合物中的至少一种任选成分。
21.一种饮料组合物,包含:
防腐剂体系,其含有从20ppm到400ppm的肉桂酸,从10ppm到40ppm的EDTA,和从100ppm到1000ppm的选自苯甲酸、山梨酸,苯甲酸和/或山梨酸的碱金属盐和它们的混合物的至少一种弱酸;
至少一种饮料组分,其选自果汁、甜味剂和它们的混合物;以及
以相对总组合物的重量计,从60%到99%的水;
其中组合物具有从2.4到4.5的pH值范围,
前提条件是组合物不含有茶的浓缩物、提取物或粉末。
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US20100151104A1 (en) * | 2008-10-27 | 2010-06-17 | Pepsico, Inc. | Preservative System For Beverages Based On Combinations Of Trans-Cinnamic Acid, Lauric Arginate, And Dimethyl Dicarbonate |
US8628812B2 (en) | 2008-12-30 | 2014-01-14 | Pepsico, Inc. | Preservative system for acidic beverages based on sequestrants |
CA2769278A1 (en) * | 2009-08-10 | 2011-02-17 | Stokely-Van Camp, Inc. | Method for suspending a flavonoid in a beverage |
US20130040026A1 (en) * | 2009-12-02 | 2013-02-14 | Shmuel Bukshpan | Extended shelf-life liquids and method thereof |
US8691309B2 (en) | 2011-02-24 | 2014-04-08 | Pepsico, Inc. | Reduction of sorbic acid precipitation |
US8697163B2 (en) | 2011-02-24 | 2014-04-15 | Pepsico, Inc. | Reduction of sorbic acid precipitation by forming microemulsion |
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JP6016342B2 (ja) * | 2011-09-08 | 2016-10-26 | 株式会社ロッテ | 口腔用組成物 |
CN102960719A (zh) * | 2012-11-02 | 2013-03-13 | 南昌大学 | 一种功能性保健食品制备方法 |
CN103844298A (zh) * | 2014-02-28 | 2014-06-11 | 曾杰 | 西瓜饮料及其制备方法 |
US11944111B2 (en) | 2015-02-20 | 2024-04-02 | Pepsico., Inc. | Stabilizing sorbic acid in beverage syrup |
CN105285262A (zh) * | 2015-11-30 | 2016-02-03 | 四川省食品发酵工业研究设计院 | 一种无花果柚子茶及其制作方法 |
KR20170105422A (ko) * | 2016-03-09 | 2017-09-19 | 씨제이제일제당 (주) | 알룰로스 함유 시럽 조성물 및 이를 포함하는 식품 |
WO2017215936A1 (en) | 2016-06-15 | 2017-12-21 | Unilever N.V. | Edible product, method of preparing the product and process of preparing a ready-to-eat food product |
JP6444347B2 (ja) * | 2016-09-15 | 2018-12-26 | カゴメ株式会社 | 泡立ちの低減された脱酸トマト汁の製造方法、及び脱酸トマト汁製造時の泡立ち低減方法 |
JP6444348B2 (ja) * | 2016-09-15 | 2018-12-26 | カゴメ株式会社 | 泡立ちの低減された脱酸トマト汁の製造方法、及び脱酸トマト汁製造時の泡立ち低減方法 |
FR3056080B1 (fr) * | 2016-09-20 | 2019-09-13 | West Invest S.A. | Procede de desacidification d’un jus de fruit, notamment d’un jus de canneberge |
JP6557765B2 (ja) * | 2018-09-03 | 2019-08-07 | カゴメ株式会社 | 泡立ちの低減された脱酸トマト汁の製造方法、及び脱酸トマト汁製造時の泡立ち低減方法 |
JP6557766B2 (ja) * | 2018-09-03 | 2019-08-07 | カゴメ株式会社 | 泡立ちの低減された脱酸トマト汁の製造方法、及び脱酸トマト汁製造時の泡立ち低減方法 |
JP2022520827A (ja) | 2019-02-14 | 2022-04-01 | ユニリーバー・アイピー・ホールディングス・ベー・フェー | 保存茶製品 |
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