CN104413513A - Preparation method of beverage containing carbon dioxide hydrate - Google Patents
Preparation method of beverage containing carbon dioxide hydrate Download PDFInfo
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- CN104413513A CN104413513A CN201310397768.2A CN201310397768A CN104413513A CN 104413513 A CN104413513 A CN 104413513A CN 201310397768 A CN201310397768 A CN 201310397768A CN 104413513 A CN104413513 A CN 104413513A
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- carbon dioxide
- dioxide hydrate
- beverage
- preparation
- hydrate
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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
-
- 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/42—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using inorganic additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a beverage containing a carbon dioxide hydrate, belonging to the new technical field of foods. The preparation method comprises the following step: directly adding carbon dioxide hydrate particles into a non-foaming beverage to obtain the beverage containing the carbon dioxide hydrate so as to ensure that the beverage has the same taste with commercially-available carbonated beverages. According to the preparation method disclosed by the invention, only water and carbon dioxide gas are adopted as raw materials, and a non-toxic solid carbon dioxide hydrate is formed in a low-temperature and high-pressure environment. The adopted carbon dioxide hydrate disclosed by the invention has the characteristic of accommodating an ultra large volume of gas; and after a sample is stored in a simulated household refrigerator environment for three weeks, the content of carbon dioxide in the sample is also higher than that of the commercially-available carbonated beverages. As the carbon dioxide hydrate is convenient for large-scale production with low cost, a broad market space for developing novel beverages by using the technology can be provided.
Description
Technical field
The invention belongs to application and the food technology field of carbon dioxide hydrate, be specifically related to a kind of preparation method of the beverage containing carbon dioxide hydrate.
Background technology
Carbon dioxide hydrate is a kind of comparatively special inclusion compound that water and carbon dioxide are formed under low temperature, condition of high voltage.In carbon dioxide hydrate, hydrone forms main body crystalline network by stronger hydrogen bond, be full of carbon dioxide molecule (title guest molecule) in hole in network, the degree that its hole is filled up then depends on the temperature of system, pressure and degree of supercooling.Without stoichiometric relationship between master, guest molecule, and the active force between its molecule is Van der Waals force.Concentrating on the study hotspot of carbon dioxide hydrate effect at present uses hydrate storage and stabilizing carbon dioxide in seabed, to slow down Global Greenhouse Effect.
The carbonic acid food now peddled in the market is namely containing CO
2the main body of food be liquid carbonic acid beverage.Soft drink also generally refers to the non-alcoholic drink of refrigerant sense.Soft drink can be divided into again sparkling beverage and non-foamed beverage.The representative of sparkling beverage has soda water, fruity carbonated drink etc.; The representative of non-foamed beverage has fruit and vegetable juice, coffee beverage, tea beverage etc.Consumer's liking for soft drink, as China, the selectable multifarious country of tool is in the majority, but compares with American-European and Japan and other countries, and the soft drink of China has certain gap in the change of mouthfeel and the innovation of product.
The history of the soda of China can trace back to traditional fruity carbonated drink.Because the amount being wherein pressed into carbonic acid is large, in order to withstand voltage use vial and special lid.The cola of present fast sale and similar products thereof peddle in China market after being introduced by the U.S., and real rise starts from the eighties in last century, has more than 40 years history apart from modern.Mainly contain the carbohydrate of granulated sugar, opposite sexization liquid sugar and so on and the acid as citric acid outside the raw material removing drinking water of soda, spices is mainly widely used for main with lemon and sweet orange taste, is pressed into CO wherein
2gas makes final drink.The gas pressure intensity of soda is usually at 200 ~ 340KPa, and pH value is between 2.7 ~ 3.6.Some non-foamed beverages and freezing point then do not have the mouthfeel of similar soda.If using hydrate technology CO can be made
2be present in the middle of these drinks, be tantamount to fill up the blank of the non-foamed beverage especially mouthfeel improvement of freezing point, make consumer have more selection, bring food service industry revolutionary innovation.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of the beverage containing carbon dioxide hydrate, by utilizing Hydrate Technology to add harmless carbon dioxide in non-foamed and non-Carbonated drinks, making itself and commercially available Carbonated drinks have same mouthfeel.This technology brings the innovation of technology to non-foamed field of beverage.
Technical scheme of the present invention is:
A preparation method for beverage containing carbon dioxide hydrate, the method is directly added in non-foamed beverage by carbon dioxide hydrate particle to obtain, and gained beverage has the mouthfeel same with soda.The mode of adding is: added to by described carbon dioxide hydrate after in non-foamed beverage, is preserved by gained beverage before drinking under normal pressure and (temperature) condition; Or, described carbon dioxide hydrate is preserved under the temperature conditions of normal pressure and-15 ~-10 DEG C, is added to when needing to drink in non-foamed beverage.
Described non-foamed beverage comprises fruit juice, coffee, cold drink, beer or milk; Described cold drink is ice cream.。
Described carbon dioxide hydrate grain diameter is 0.5 ~ 1.0cm, and described carbon dioxide hydrate is made up of carbon dioxide and water, and the mol ratio of carbon dioxide and water is 1:(5.75 ~ 6.25).
The preparation of described carbon dioxide hydrate particle comprises the steps:
(1) be placed in by water in stainless steel closed container, the temperature of water controls to be 0 ~ 1 DEG C, prevents water-setting from build-uping ice;
(2) carbon dioxide is passed into stainless steel closed container, make gas in container pressure reach 2000MPa, the water simultaneously in stirred vessel, accelerates the generation of carbon dioxide hydrate.
(3) because the generation of carbon dioxide hydrate causes the minimizing of carbon dioxide in container, when pressure in container is lower than 1400MPa, then passes into carbon dioxide and make its pressure reach 2000MPa, repeat this operation until chamber pressure is without remarkable reduction.
(4) at low ambient temperatures (-50 ~-60 DEG C) open stainless steel closed container, and take out carbon dioxide hydrate, the carbon dioxide hydrate of taking-up being pulverized into diameter is that 0.5 ~ 1.0cm obtains described carbon dioxide hydrate particle.
Design principle of the present invention is as follows:
The present invention makes the carbon dioxide hydrate particle harmless to human non-toxic using water and carbon dioxide as raw material under the condition of relative low temperature high pressure, and the reaction that water and carbon dioxide generate hydrate is physical reactions, and chemically non-reactive.Standard atmospheric pressure, under the condition of 0 DEG C, its can receiving volume than the carbon dioxide being 160 times, utilize this feature with very large gas inclusive of carbon dioxide hydrate particle, only a small amount of carbon dioxide hydrate need be added to non-foamed drink (non-Carbonated drinks) particularly in cold drink, just can make it have and buy to resell the same mouthfeel of soda with city.
Carbon dioxide hydrate comprises the crystallization that a carbon dioxide molecule formed in the cage structure be made up of the hydrogen bond of hydrone, and its physical behavior is similar to ice.The Phase Equilibrium Temperature of normal atmosphere pressure is about-53 DEG C, and in household electric refrigerator refrigerating chamber, the pressure that balances each other of-15 ~-10 DEG C is 600KPa, is about 6 standard atmospheric pressures.Under this condition, carbon dioxide hydrate is in the labile state on thermodynamics, radially decomposes from surface, and the ice formed after decomposing is wrapped in the hydrate surface not having to decompose, and continues to be decomposed to form suppression to it.Utilize this characteristic, the drink containing carbon dioxide hydrate can be preserved for a long time in the environment of household electric refrigerator.Even if the time of depositing three weeks still has the carbon dioxide content higher than city dealer soda.
The invention has the advantages that:
1, globally in drink, carbon dioxide hydrate is used increase wherein carbon dioxide content first, improvement mouthfeel.Fundamentally can reform drink industry, meet the multiple needs of consumer.
2, carbon dioxide hydrate generation method is simple, is convenient to large-scale low-cost and produces.Raw materials for production are nontoxic, clean, cheap, and production program is simple, is easy to extensive operation.
3, very conveniently household electric refrigerator is stored in, easy to use.
Even if 4 do not add this product in drink, still can as single commodity selling, consumer can add voluntarily in drink.
Accompanying drawing explanation
Fig. 1 is the outward appearance of carbon dioxide hydrate particulate samples.
Fig. 2 is the outward appearance of carbon dioxide hydrate particulate samples.
Fig. 3 is the mass fraction change that carbon dioxide hydrate particle is preserved three weeks under household electric refrigerated conditions.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail.
Embodiment 1
1, the preparation of carbon dioxide hydrate particle:
(1) be placed in by water in stainless steel closed container, the temperature of water controls to be 0 ~ 1 DEG C, prevents water-setting from build-uping ice;
(2) carbon dioxide is passed into stainless steel closed container, make gas in container pressure reach 2000MPa, the water simultaneously in stirred vessel, accelerates the generation of carbon dioxide hydrate.
(3) when pressure in container is lower than 1400MPa, then pass into carbon dioxide and make its pressure reach 2000MPa, repeat this operation until chamber pressure is without remarkable reduction.
(4)-50 DEG C time, open stainless steel closed container, take out carbon dioxide hydrate, the carbon dioxide hydrate of taking-up is pulverized into respectively the carbon dioxide hydrate particle of four kinds of particle diameters, be respectively 1. diameter and be less than 2.8mm; 2. diameter 2.8 ~ 4.0mm; 3. diameter 5.6 ~ 8.0mm; 4. diameter is greater than 8mm, and its outer appearnce is similar to ice cube shape, as shown in Figure 1-2.
The preparation of the beverage 2, containing carbon dioxide hydrate
The carbon dioxide hydrate particle of four kinds of particle diameters of preparation is placed in refrigerator and preserves (normal pressure, temperature is-15 ~-10 DEG C) three weeks, the time of preservation on the mass fraction impact of carbon dioxide hydrate particle as shown in Figure 3.As seen from Figure 3, the carbon dioxide hydrate sample that particle diameter is larger is more easily preserved, and carbon dioxide content contained in same time is more.
Embodiment 2
Diameter 5.6 ~ 8.0mm carbon dioxide hydrate particle prepared by Example 1, add manufacturing in process of cold drink (such as milk ice cream and fruit juice ice cream), because it is in temperature below freezing all the time, even if hydrate decomposes from surface, the film that also can form ice on surface covers particle, thus suppress the continuation of carbon dioxide hydrate to be decomposed, when edible, still can keep good carbonic acid mouthfeel.
Embodiment 3
Choose diameter 5.6 ~ 8.0mm carbon dioxide hydrate particle prepared by embodiment 1, added in the manufacturing process of beer, make the beer containing carbon dioxide hydrate particle.Both the requirement of consumer to alcohol and mouthfeel can have been met, again can the single present situation of subversive change like product form.
Comparative example 1
According to preparation technology's process carbon dioxide hydrate particle of current commercially available canned soda, but preserve because carbon dioxide hydrate is not easily stable at normal temperatures and pressures, and general city dealer beverage is used for normal temperature preservation, in bottle/tank, pressure is about 300KPa, is unfavorable for that carbon dioxide hydrate is preserved.The carbon dioxide hydrate particle mentioned in the present invention cannot be added like this to strengthen the mouthfeel of beverage, can only add before consumption, drink before it fully decomposes.
The embodiment more than provided is only explain the mode illustrated, should not think to limit scope of the present invention, and any method being equal to replacement according to technical scheme of the present invention and inventive concept thereof or changing, all should be encompassed within protection scope of the present invention.
Claims (6)
1. a preparation method for the beverage containing carbon dioxide hydrate, is characterized in that: the method carbon dioxide hydrate particle is directly added in non-foamed beverage to the beverage obtained containing carbon dioxide hydrate.
2. the preparation method of the beverage containing carbon dioxide hydrate according to claim 1, is characterized in that: added to by described carbon dioxide hydrate after in non-foamed beverage and preserve under the temperature conditions of normal pressure and-15 ~-10 DEG C, drink when needing; Or, described carbon dioxide hydrate is preserved under the temperature conditions of normal pressure and-15 ~-10 DEG C, is added to when needing to drink in non-foamed beverage.
3. the preparation method of the beverage containing carbon dioxide hydrate according to claim 1, is characterized in that: described non-foamed beverage comprises fruit juice, coffee, cold drink, beer or milk; Described cold drink is ice cream.
4. the preparation method of the beverage containing carbon dioxide hydrate according to claim 1, is characterized in that: described carbon dioxide hydrate is made up of carbon dioxide and water, and the mole of carbon dioxide and water is than being 1:(5.75 ~ 6.25); Described carbon dioxide hydrate grain diameter is 0.5 ~ 1.0cm.
5., according to the preparation method of the arbitrary described beverage containing carbon dioxide hydrate of Claims 1 to 4, it is characterized in that: described carbon dioxide hydrate particle is prepared as follows:
(1) be placed in by water in stainless steel closed container, the temperature of water controls to be 0 ~ 1 DEG C;
(2) carbon dioxide is passed into stainless steel closed container, make gas in container pressure reach 2000MPa, the water simultaneously in stirred vessel, accelerates the generation of carbon dioxide hydrate;
(3) when pressure in container is lower than 1400MPa, then pass into carbon dioxide and make its pressure reach 2000MPa, repeat this operation until pressure no longer reduces in container.
(4) open stainless steel closed container at low ambient temperatures, take out carbon dioxide hydrate, the carbon dioxide hydrate of taking-up is pulverized and obtains described carbon dioxide hydrate particle.
6. the preparation method of the beverage containing carbon dioxide hydrate according to claim 5, is characterized in that: in step (4), described low temperature environment refers to the temperature range of-50 ~-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310397768.2A CN104413513B (en) | 2013-09-03 | 2013-09-03 | A kind of carbon dioxide hydrate is used for the application for preparing beverage |
Applications Claiming Priority (1)
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| CN201310397768.2A CN104413513B (en) | 2013-09-03 | 2013-09-03 | A kind of carbon dioxide hydrate is used for the application for preparing beverage |
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| CN104413513A true CN104413513A (en) | 2015-03-18 |
| CN104413513B CN104413513B (en) | 2018-02-27 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108289475A (en) * | 2015-11-30 | 2018-07-17 | 荷兰联合利华有限公司 | The production method of frozen product |
| CN108669262A (en) * | 2018-03-26 | 2018-10-19 | 杨鸣杰 | A kind of tea beverage and preparation method thereof |
| CN109907203A (en) * | 2019-03-15 | 2019-06-21 | 常州大学 | A kind of method and apparatus for producing iced soda using hydrate |
| JPWO2019124438A1 (en) * | 2017-12-22 | 2020-12-10 | キリンホールディングス株式会社 | Bubble-containing beverages using high-CO2 ice and methods for producing them |
| US20220295815A1 (en) * | 2019-06-05 | 2022-09-22 | Societe Des Produits Nestle S.A. | Instant coffee powder |
-
2013
- 2013-09-03 CN CN201310397768.2A patent/CN104413513B/en active Active
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| 作者不详: "全新饮料——"汽奶"", 《兰州科技情报》 * |
| 作者不详: "天然气水合物综合利用新技术", 《中国高校技术市场》 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108289475A (en) * | 2015-11-30 | 2018-07-17 | 荷兰联合利华有限公司 | The production method of frozen product |
| US10932479B2 (en) | 2015-11-30 | 2021-03-02 | Conopeo, Inc. | Process for the manufacture of a frozen product |
| JPWO2019124438A1 (en) * | 2017-12-22 | 2020-12-10 | キリンホールディングス株式会社 | Bubble-containing beverages using high-CO2 ice and methods for producing them |
| CN108669262A (en) * | 2018-03-26 | 2018-10-19 | 杨鸣杰 | A kind of tea beverage and preparation method thereof |
| CN109907203A (en) * | 2019-03-15 | 2019-06-21 | 常州大学 | A kind of method and apparatus for producing iced soda using hydrate |
| US20220295815A1 (en) * | 2019-06-05 | 2022-09-22 | Societe Des Produits Nestle S.A. | Instant coffee powder |
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| Publication number | Publication date |
|---|---|
| CN104413513B (en) | 2018-02-27 |
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