CN1063928C - 粉状软饮料制剂的稳定保藏方法及粉状软饮料制剂 - Google Patents
粉状软饮料制剂的稳定保藏方法及粉状软饮料制剂 Download PDFInfo
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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
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种粉状软饮料制剂的稳定保藏方法,包括将0.2-1.0wt%氧化钙和0.02-2.0wt%粒状二氧化硅加入含有糖和酸味剂作主要组分的粉状软饮料制剂中。本发明的粉状软饮料制剂长时间维持刚生产后得到的原有的粉状状态、颜色和味道,而不会在保藏时发生较迅速的粉末凝结、变色和味道变化。
Description
技术领域
本发明涉及一种粉状软饮料制剂的稳定保藏方法和一种粉状软饮料制剂。
背景技术
粉状软饮料制剂通常含有糖类和酸味剂作主要组分,且通过额外添加辅助原料如果汁而制备。粉状软饮料制剂尽可能维持干燥状态是必需的,因为其具有高吸湿性。即软饮料制剂在水的存在下发生变质如凝结、褐变、变色,这导致质量变坏。
此外,即使严格控制水,该制剂总是含有约1%来自原料的水。当辅助原料中存在引起水和上述主要组分之间的反应的组分时,例如当存在碱性营养组分时,中和反应随时间而进行。当加入氨基酸时,因美拉德(Mailard)反应而发生褐变。因此,在这两种情况中都存在很难使该制剂维持稳定的缺点。
此外,即使该制剂保存在密闭容器中,也难以避免质量随时间而变坏和口味随时间而变化,这是由上述约1%的水、粘附于原料上的水、由所加组分之间的中和反应形成的水所引起的。因此,目前对于该制剂来说有必要使用干燥剂。因而要求开发一种防止因水而变质以长时间保持质量的新方法。
本发明公开
本发明的一个主要目的是解决诸如在收容在传统粉状软饮料制剂中的水存在下引起的变质之类的缺点,从而提供一种具有优异的长期保藏稳定性的粉状软饮料。
本发明人为达到上述目的而进行了深入研究。结果发现当把预定量的氧化钙和粒状二氧化硅加入传统的粉状软饮料制剂中时可获得具有优异的保藏稳定性的粉状软饮料制剂。
也就是说,根据本发明,提供了一种粉状软饮料制剂的稳定保藏方法,它包括在含有糖类和酸味剂作主要组分的粉状软饮料制剂中加入0.2-1.0wt%氧化钙和0.02-2.0wt%粒状二氧化硅。还提供了一种由此得到的具有改进的保藏稳定性的粉状软饮料制剂。
根据本发明的方法,认为加入的氧化钙与来自制剂中原料的水发生化学反应,从而除去水。因此,制剂中的水含量降低,使制剂稳定。结果是不使用干燥剂该制剂在足够长的时间内显示出高保藏稳定效应。另一方面,认为粒状二氧化硅起所谓的被膜剂作用,覆盖住原料粉末的表面以降低具有高反应性的粉末之间直接接触的机会,从而改进该制剂的物理性能和稳定性。
根据本发明的方法,可得到一种具有迄今决没有达到过的高保藏稳定性的粉状软饮料制剂。也就是说,关于本发明的制剂,商业价值如风味不受损而且缺点如凝结和褐变得以防止。此外,加入的上述组分在食品行业具有安全保证。同时,它们无味且无臭味,因而不必担心对软饮料制剂本身的味道产生有害影响。
实施本发明的最佳方式
加入粉状软饮料制剂中的氧化钙的含量不低于0.2wt%,从而该制剂显示出预期的稳定效应。即使加入大量氧化钙,稳定效应并没有与该量成比例地得到改进,而该制剂的味道、风味、溶解性等可能受损。因此,优选氧化钙的用量不大于1.0wt%。特别优选的量在0.2-0.5wt%范围内选择。
关于二氧化硅,通过添加0.02-2.0wt%范围内的量可显示期望的效果,优选其用量为0.03-1.0wt%。
对氧化钙并无特别限制,但在本发明中可有利地使用化学合成的氧化钙和通过煅烧来自天然产物的外壳或蛋壳而得到的氧化钙。在它们当中,从感官性能如所产生的制剂的味道来看特别优选化学合成的氧化钙和来自天然产物的外壳煅烧的钙。
对粒状二氧化硅并无特别限制,可使用公众已知的各种二氧化硅。在它们当中,通常优选具有三维非晶形结构的二氧化硅如硅胶。此外,作为粒状二氧化硅,使用在目前被定义为食品添加剂的平均粒径不大于15μm的那些。
根据本发明的待通过加入上述两种特殊组分来稳定的粉状软饮料制剂可以与含有糖类和作酸味剂的有机酸作主要组分的最盛行制剂具有相同组成。主要组分的加入量可以根据制剂的形状、用途和使用目的在正常范围内确定。优选为了获得良好的感官性能而在粉状制剂中在约65-95wt%范围内选择糖类的量。该糖类溶于水中后,该量在约4-12wt%范围内选择。
上述糖类的实例是一种或多种正常糖,它们可选自单糖如葡萄糖和果糖;二糖如蔗糖和麦芽糖;多糖如低聚糖。当使用具有高吸湿性和高反应性的单糖(如果糖)时,本发明的效果得以提高。
待用作另一主要组分的酸味剂可以是通常使用的各种有机酸。典型实例包括柠檬酸、酒石酸、富马酸、马来酸、乳酸和抗坏血酸。它们可单独或组合使用。
在本发明的粉状软饮料制剂中可根据使用目的适当加入选择性组分如各种维生素、氨基酸和矿物。除此之外,还可适当加入粘合剂、赋形剂、崩解剂、润滑剂、增稠剂、表面活性剂、渗透压调节剂、电解质、甜味剂、调味剂、颜料、PH调节剂和类似物。
本发明的粉状软饮料制剂可按与常规粉状软饮料制剂相同的方式制备,不同的是加入预定量的上面两种组分。上述两种必需组分的加入时间并无特别限制,可以是在该制剂的期望制备步骤中的任何时间。
由此,可得到保藏稳定性已得到改进的期望的粉状软饮料制剂。工业应用性领域
根据本发明的方法,显著改进了一种粉状软饮料制剂的保藏稳定性。其结果是,对于本发明的制剂,商业价值如风味并未受损,而缺点如凝结和褐变却得以防止。待加入作为保藏稳定剂的组分在食品行业具有安全保证。同时,它们无味和无臭味,因此不必担心对软饮料制剂本身的味道产生有害影响。
实施例
为了详细说明本发明,下面来描述本发明制剂的制备实施例。然后描述对所产生的制剂进行的稳定性试验。在各实施例中,“百分数”均按重量计,除非另有说明。实施例1-9
称重表1所述各组分并混合,以制备粉状软饮料制剂。将它们溶于1升水中以用作饮料。
表1组分(%) 实施例号
1 2 3 4 5 6 7 8 9葡萄糖 - - - 80 80 80 - - -果 糖 80 80 80 - - - - - -粒状糖 - - - - - - 80 80 80酸味剂 s.a. s.a. s.a. s.a. s.a. s.a. s.a. s.a. s.a.L-抗坏血酸 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0L-精氨酸 3.3 3.3 3.3 3.3 3.3 3.3 3.3 3.3 3.3外壳煅烧的钙 0.25 0.5 1.0 0.25 0.5 1.0 0.25 0.5 1.0粒状二氧化硅 0.05 0.1 0.5 0.05 0.1 0.5 0.05 0.1 0.5粉状果汁 2.0 1.5 1.0 2.0 1.5 1.0 2.0 1.5 1.0各种维生素 s.a. s.a. s.a. s.a. s.a. s.a. s.a. s.a. s.a调味剂 s.a. s.a. s.a. s.a. s.a. s.a. s.a. s.a. s.a.总重量(g) 62.5 62.5 62.5 62.5 62.5 62.5 62.5 62.5 62.5
s.a.:适量保藏稳定性试验1
将按下面制备实施例Ⅰ得到的本发明制剂和下面的对照制剂进行对比试验。制备实施例A(配方)果 糖 8.3%酸味剂 适量L-精氨酸 3.3%L-抗坏血酸 2.5%粉状果汁 2.0%氯化钠 适量外壳煅烧的钙 0.25%粒状二氧化硅 0.05%调味剂和颜料 适量总计 100%(总量:62.5g)(1)对照制剂(不含外壳煅烧的钙):
按制备实施例A中所述相同方式得到制剂,不同的是不加外壳煅烧的钙。(2)对照产品1:按制备实施例A中所述的相同方式得到制剂,不同的是不加外壳煅烧的钙和粒状二氧化硅。(3)对照产品2:按制备实施例A中所述的相同方式得到制剂,不同的是不加粒状二氧化硅。
通过用手混合和单独包装在由铝层压膜制得的袋中而分别制备上述各制剂。将该袋保藏在恒温室中并测试其保藏稳定性。
选择如下测试项目:1.制剂的凝结2.制剂的变色程度3.制剂溶解时感官性能(味道)的变化
结果如下。1.制剂的凝结
将制备实施例A的制剂(本发明产品)和对照制剂(不含外壳煅烧的钙,对照1和2)在50℃恒温室中放置,在2、3和4周后分别用肉眼观察各样品的状态。
结果是,本发明产品即使在50℃放置4周后也不发生凝结且粉末流动性优越。相反,在所有对照制剂中,因不加外壳煅烧的钙和/或粒状二氧化硅而使凝结状态严重。放置3周后,各对照制剂紧密凝结并呈块状(对于对照产品2,物块有时破裂,因为凝结程度稍低)且不易返回到粉末状态。此外,与本发明制剂在相同条件下放置后相比,各对照制剂在水中的溶解性变差。2.制剂的变色程度
用肉眼观察按上款1评价过凝结状态的各制剂样品,用色差计检测各样品的颜色随时间的变化。此外,用NBS计量单位(ΔE:色差)和Lab评价预定时间过后的值,使用测试开始前的值作标准。对NBS计量单位的值和视觉(Visual sense)指数的解释(“Matter with respect to Color”,Nihon Denshoku Kogyo出版)以及Lab的评价如下。
(NBS计量单位) (视觉)
0-0.5 微弱
0.5-1.5 轻微
1.5-3.0 能觉察
3.0-6.0 显著
6.0-12.0 很大
12.0或更大 急剧LabL∶L值越大,透明度越高。a:它显示在(+)侧的红色程度和在(-)侧的绿色程度。b:它显示在(+)侧的黄色程度和在(-)侧的蓝色程度。
制备实施例A的制剂(本发明产品)和对照产品1的测试结果示于表2和表3。
表2随时间而变化 制剂A(本发 对照产品1的条件(NBS) 明产品)50℃,2周 2.38 15.0050℃,3周 4.70 16.2050℃,4周 5.01 23.19
表3随时间而变化 制剂A(本发明产品) 对照产品1的条件(Lab) L a b L a b开始时 89.62 0.93 6.74 89.68 1.21 5.8450℃,2周 89.23 0.03 8.91 80.33 2.54 18.4150℃,3周 88.29 1.05 11.25 78.65 2.84 18.5150,4 88.43 0.28 11.56 71.03 4.89 20.03
从上表可明显看出,与对照产品1相比,本发明产品中几乎观察不到变色。也就是说,对于本发明产品,即使在50℃保藏4周后透明度几乎不变,且呈现稳定的色调。相反,对于对照产品1,在50℃保藏期间透明度随时间下降,而红色和黄色程度增加。这意味着褐变随时间而进行这一事实由数字清楚地显示出来。
实际上,对于本发明产品,即使在50℃下保藏4周后用肉眼很少观察到变色。相反,对于对照产品1,2周后已显著变色。
此外,对于不含外壳煅烧的钙的对照制剂和对照产品2,发生与上述对照产品1几乎相同的显著变色。在它们当中,对照产品2倾向于发生微弱的褐变。3.制剂溶解时感官性能(味道)的变化
使用制备后在4℃的暗处保藏过的标准样品和将该标准样品在37℃或50℃下保藏预定时间而得到的样品。通过让三名专家品尝通过将62.5g各样品溶于1升冷水中制备的各饮料来评价各样品的味道因保藏而发生的变化。通过感官试验与标准样品相比较在下列五级标准基础上进行评价。5级:无变化。4级:风味稍微变弱,但味道的总体一致性未变。3级:风味变弱且令人愉快的味道消失。2级:风味和味道的变化明显,且还有臭味。1级:风味剧烈变差,且出现难闻的味道和气味(如苦味、焦臭味等)。
本发明产品和对照产品1的结果示于下表4。
表4
随时间而变化 制剂A(本 对照的条件(Lab) 发明产品) 产品1
50℃,2周 4级 2级
50℃,3周 3级 1级
50℃,4周 3级 1级
37℃,1个月 5级 3级
37℃,2个月 4级 2级
从表4可明显看出,对于本发明产品,味道基本不变,即使在50℃保藏2周(37℃,2个月)之后。相反,对于对照产品1,味道在37℃下保藏1个月后已经发生变化。50℃下保藏2周后,味道发生明显变化,且起初令人愉快的风味从感官上消失。因此,主要风味被伴随有褐变的焦臭味代替,从而产生与正常软饮料完全不同的风味。
此外,对于不含外壳燃烧的钙的对照制剂和对照产品2,可观察到味道的明显变化,与上述对照产品1类似。
Claims (6)
1.一种粉状软饮料制剂的稳定保藏方法,包括往含有糖类和酸味剂作主要组分的粉状软饮料制剂中加入0.2-1.0wt%氧化钙和0.02-2.0wt%粒状二氧化硅,各量以该制剂的总量为基础。
2.根据权利要求1的一种稳定保藏方法,其中氧化钙选自化学合成的氧化钙和来源于天然产物的外壳煅烧的钙。
3.根据权利要求1的一种稳定保藏方法,其中粒状二氧化硅具有三维非晶形结构。
4.根据权利要求1的一种稳定保藏方法,其中粒状二氧化硅的平均粒径不大于15μm。
5.一种稳定的粉状软饮料制剂,包含糖类和酸味剂作主要组分,其中加入0.2-1.0wt%氧化钙和0.02-2.0wt%粒状二氧化硅作保藏稳定剂。
6.根据权利要求5的一种粉状软饮料制剂,其中糖的添加比例基于该粉末的总量为65-95wt%。
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JP02880495A JP3598389B2 (ja) | 1995-01-24 | 1995-01-24 | 粉末清涼飲料製剤の安定保存法及び粉末清涼飲料製剤 |
JP28804/1995 | 1995-01-24 | ||
JP28804/95 | 1995-01-24 |
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EP (1) | EP0751718B1 (zh) |
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KR (1) | KR100353333B1 (zh) |
CN (1) | CN1063928C (zh) |
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US20110196039A9 (en) * | 1994-10-05 | 2011-08-11 | Kaesemeyer Wayne H | Controlled release arginine formulations |
GB2341798B (en) * | 1998-09-25 | 2001-03-14 | Brian Whittle Associates Ltd | Nutritional and pharmaceutical compositions comprising desiccants |
JP4288436B2 (ja) * | 1999-08-06 | 2009-07-01 | 大塚製薬株式会社 | コチニール色素含有飲料及びその退色防止方法 |
US7232577B2 (en) * | 2002-10-21 | 2007-06-19 | L. Perrigo Company | Readily dispersible dietary fiber composition |
US20060029668A1 (en) * | 2002-10-24 | 2006-02-09 | Ron Eyal S | Sustained release L-arginine formulations and methods of manufacture and use |
US20050288373A1 (en) * | 2002-10-24 | 2005-12-29 | Ron Eyal S | Methods of treating various conditions by administration of sustained release L-arginine |
CA2503284A1 (en) * | 2002-10-24 | 2004-05-06 | Enos Pharmaceuticals, Inc. | Sustained release l-arginine formulations and methods of manufacture and use |
US20080145424A1 (en) * | 2002-10-24 | 2008-06-19 | Enos Phramaceuticals, Inc. | Sustained release L-arginine formulations and methods of manufacture and use |
EP1614358B1 (en) * | 2003-04-11 | 2015-01-21 | Suntory Holdings Limited | Process for producing food and beverage products from malt sprouts |
CA2540202A1 (en) * | 2003-09-29 | 2005-04-21 | Enos Pharmaceuticals, Inc. | Sustained release l-arginine formulations and methods of manufacture and use |
US20050100637A1 (en) | 2003-11-12 | 2005-05-12 | Robert Murray | Carbohydrate and electrolyte replacement composition |
US8435590B2 (en) * | 2008-11-24 | 2013-05-07 | Stokely-Van Camp, Inc. | Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption |
CN103856829B (zh) * | 2012-11-30 | 2017-09-29 | 华为技术有限公司 | 一种视频数字水印的嵌入、提取方法和装置 |
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JPS58170464A (ja) * | 1982-04-01 | 1983-10-07 | Nissan Chem Ind Ltd | 乾燥食品の保存方法 |
US4619833A (en) * | 1984-12-13 | 1986-10-28 | General Foods Inc. | Process for producing a rapidly water-soluble, free-flowing, sugar-free dry beverage mix |
US4740380A (en) * | 1986-02-18 | 1988-04-26 | Stauffer Chemical Company | Calcium fortified acid beverages |
US4919963A (en) * | 1986-05-07 | 1990-04-24 | The Procter & Gamble Company | Method of preparing fruit juice beverages and juice concentrates nutritionally supplemented with calcium |
JPH02164536A (ja) * | 1988-12-20 | 1990-06-25 | Asahi Chem Ind Co Ltd | 粉末体充填用複合シート |
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US4278695A (en) * | 1978-12-04 | 1981-07-14 | Cpc International Inc. | Preparing beverage mix containing dextrose hydrate and coated citric acid |
GB2183808A (en) * | 1985-11-27 | 1987-06-10 | Hayashibara Biochem Lab | Novel desiccant and dehydration therewith |
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EP0751718B1 (en) | 2000-11-22 |
US6251457B1 (en) | 2001-06-26 |
KR970701505A (ko) | 1997-04-12 |
AU4459496A (en) | 1996-08-14 |
JPH08196247A (ja) | 1996-08-06 |
DE69611007T2 (de) | 2001-04-12 |
ES2153558T3 (es) | 2001-03-01 |
KR100353333B1 (ko) | 2002-12-28 |
CN1145578A (zh) | 1997-03-19 |
WO1996022704A1 (en) | 1996-08-01 |
EP0751718A1 (en) | 1997-01-08 |
AU691717B2 (en) | 1998-05-21 |
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JP3598389B2 (ja) | 2004-12-08 |
TW314452B (zh) | 1997-09-01 |
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