CN106974151A - A kind of fruit-flavor type low sugar soda - Google Patents
A kind of fruit-flavor type low sugar soda Download PDFInfo
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- CN106974151A CN106974151A CN201710190908.7A CN201710190908A CN106974151A CN 106974151 A CN106974151 A CN 106974151A CN 201710190908 A CN201710190908 A CN 201710190908A CN 106974151 A CN106974151 A CN 106974151A
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- fruit
- soda
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- fruit juice
- type low
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 title claims abstract description 37
- 239000008369 fruit flavor Substances 0.000 title claims abstract description 21
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 19
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 15
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 12
- 239000000049 pigment Substances 0.000 claims abstract description 12
- 150000001413 amino acids Chemical class 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- 102000008186 Collagen Human genes 0.000 claims abstract description 6
- 108010035532 Collagen Proteins 0.000 claims abstract description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920001436 collagen Polymers 0.000 claims abstract description 6
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 6
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 6
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 6
- 229960002675 xylitol Drugs 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- 239000000811 xylitol Substances 0.000 claims abstract description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 238000004821 distillation Methods 0.000 claims description 13
- 229940024606 amino acid Drugs 0.000 claims description 10
- 238000010521 absorption reaction Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 5
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 5
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 5
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 5
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 5
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 5
- 239000004472 Lysine Substances 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 5
- 239000004473 Threonine Substances 0.000 claims description 5
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 5
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 239000000470 constituent Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229960000310 isoleucine Drugs 0.000 claims description 5
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 5
- 229920002521 macromolecule Polymers 0.000 claims description 5
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 5
- 239000011347 resin Substances 0.000 claims description 5
- 229920005989 resin Polymers 0.000 claims description 5
- 239000004474 valine Substances 0.000 claims description 5
- 238000011109 contamination Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
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- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims 1
- 229910052731 fluorine Inorganic materials 0.000 claims 1
- 239000011737 fluorine Substances 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 17
- PUZPDOWCWNUUKD-UHFFFAOYSA-M sodium fluoride Chemical compound [F-].[Na+] PUZPDOWCWNUUKD-UHFFFAOYSA-M 0.000 abstract description 10
- 239000002253 acid Substances 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000011775 sodium fluoride Substances 0.000 abstract description 5
- 235000013024 sodium fluoride Nutrition 0.000 abstract description 5
- 210000003298 dental enamel Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 5
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 238000000746 purification Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000020682 bottled natural mineral water Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000007799 cork Substances 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to soda production field, a kind of fruit-flavor type low sugar soda is disclosed, its formula is consisted of the following composition：Fruit juice after processing, xylitol, Hydrolyzed Collagen, sodium benzoate, amino acid, ethylmaltol, magnesium stearate, sodium fluoride, carbon dioxide, surplus is water, fruit juice after the processing is by a series of separating-purifyings, sugar in fruit juice and acid are removed into part, fruit flavor and pigment are remained and are added in beverage, obtained beverage sugar content is low, there is the natural delicate fragrance of fruit, the pH value of soda is between 3.2 3.3, damage for enamel and stomach can almost be ignored, its abundant nutritional ingredient has good help for human body simultaneously, can be with fatigue-relieving, beautifying face and moistering lotion, and body drag can be improved.
Description
Technical field
The present invention relates to soda production field, and in particular to a kind of fruit-flavor type low sugar soda.
Background technology
Soda（Carbonated drink）Class product refers to the beverage for being filled with carbon dioxide gas under certain condition.Soda, it is main
Composition is wanted to include：The acidic materials such as carbonated water, citric acid, white sugar, spices, some contain caffeine, artificial color etc..Carbonic acid is drunk
The production of material (Sodas) started from for 18 end of the centurys to 19 beginnings of the century.Initial is the discovery that the apollinaris gushed out from edible natural is opened
Begin.That is, the predecessor of soda is natural mineral water.The research of mineral water starts from the Italy of the 15th century mid-term, ore deposit
Spring is used primarily for therapeutic purposes.Confirm, artificially water and carbon dioxide gas are mixed, with containing carbon dioxide gas later
Natural mineral water it is the same, with special local flavor, this has promoted soda to manufacture and flow of research significantly.Britain in 1772
The equipment that people Pu Lisitelai has invented manufacture carbonation water, the first ancestor as manufacture soda.He not only have studied water
Carbonating, be investigated the carbonating of grape wine and beer.He points out just to produce a kind of pleasant taste after aqueous carbonate
Road, it is possible to and the fragrance of other compositions is together escaped in water.He also emphasizes the medical value of carbonated water.The U.S. is released within 1807
Fruit juice carbonated water, adds fruit juice to seasoning, this product is received an acclaim, and industrial metaplasia is started as the beginning in carbonated water
Production.Later with invention, the mechanization of the synthesis of artificial essence, being made of liquid carbon dioxide, hat cork and crown plug
The appearance of carbonated drink production line, just makes soda be produced first in Europe, the United States' industrialization of the country and develop into the whole world quickly.
Soda is divided into fruit juice type CO 2 beverage, fruit-flavor type soda, cola type soda, type carbonic acid low in calories
Beverage and other type sodas, at present, people are more shown special preference to for adding fruited beverage, therefore fruit juice type carbonic acid is drunk
Material, fruit-flavor type soda commercially compared with horn of plenty and are popular, but are due to that with the addition of fruit juice, cause soda
PH value is reduced, and the damage for enamel and stomach can be growing day by day, and addition fruit juice also results in sugar surge, for human body
Health causes bad influence, therefore develops a low-sugar drink with fruity and will solve problem above.
The content of the invention
In order to solve the problem of background technology is mentioned, the invention provides a kind of fruit-flavor type low sugar soda, by fruit juice
By processing so that it can keep the original flavor of fruit, and can remove most of acid and sugar, to reach delicious harmless effect.
The present invention is achieved by the following technical solutions：
A kind of fruit-flavor type low sugar soda, the fresh juices squeezed are put under low temperature environment, temperature between 5-10 DEG C, plus
Enter the pectase that mass fraction is 0.02-0.035% to stir, accelerate dissolving, the alcohol that mass fraction is 2-3% is added after dissolving,
Send into distilling apparatus, heating distillation obtains condensate liquid, the ethanol in condensate liquid is reclaimed by distillation under pressure, remaining perfume (or spice)
Air cooling lime set is mixed with the liquid in cucurbit, is filtered after being sufficiently stirred for using accurate filter, is added in obtained filtrate
Mass fraction is 0.1-0.3% active dry yeast, is fermented 2-4 days at 25-30 DEG C, is taken after obtained zymotic fluid is stood
Clarified solution, as the fruit juice constituents in soda, lower part obtains natural pigment using macromolecule resin absorption, by de-
It is used as the natural pigment in soda after absorption.
Further described as to such scheme, it is formulated consists of the following composition according to weight point meter：After processing
4-5 parts of fruit juice, 2-3 parts of xylitol, 0.2-0.4 parts of Hydrolyzed Collagen, 0.02-0.03 parts of sodium benzoate, amino acid 0.01-
0.02 part, 0.01-0.02 parts of ethylmaltol, 0.004-0.006 parts of magnesium stearate, 0.001-0.002 parts, 2-3 times of sodium fluoride
860-900 parts of carbon dioxide, the water of volume.
Further described as to such scheme, described fruit juice refers to that acid fruit squeezes what is obtained, by processing
Obtained fruit juice, sugar removal rate reaches 50-60%, and acidity reduces 20-30%.
Further described as to such scheme, the amino acid classes have albumen propylhomoserin, valine, isoleucine,
Lysine, threonine, tryptophan, phenylalanine.
Further described as to such scheme, the carbon dioxide is that alcoholic ferments what is obtained, can save resource,
And the Carbon dioxide air pressure stability that fermentation is obtained is good, is easily controlled, and with wine flavour.
Further described as to such scheme, the hardness of the water is 5-6 degree, and hardness conference causes beverage muddy,
There is precipitation, and mouthfeel is bad, the water physical and chemical index after purification is intended to reach standard.
Beneficial effects of the present invention：Compared with existing fruit-flavor type soda, the present invention is by fruit juice by handling so that its
The original flavor of fruit can be kept, and most of acid and sugar can be removed, to reach delicious harmless effect, the fruit juice after the processing
It is, by a series of separating-purifyings, the sugar in fruit juice and acid to be removed into part, fruit flavor and pigment are remained into addition
Into beverage, obtained beverage sugar content is low, the natural delicate fragrance for having fruit, the pH value of soda between 3.2-3.3, for
The damage of enamel and stomach can almost be ignored, while its abundant nutritional ingredient has good help for human body, can
With fatigue-relieving, beautifying face and moistering lotion, it is possible to improve body drag.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of fruit-flavor type low sugar soda, the fresh juices squeezed are put under low temperature environment, temperature between 5-10 DEG C, plus
Enter the pectase that mass fraction is 0.02% to stir, accelerate dissolving, the alcohol that mass fraction is 2%, feeding distillation are added after dissolving
In device, heating distillation obtains condensate liquid, the ethanol in condensate liquid is reclaimed by distillation under pressure, remaining fragrance condensate liquid
Mix, filtered after being sufficiently stirred for using accurate filter with the liquid in cucurbit, mass fraction is added in obtained filtrate
For 0.1% active dry yeast, fermented 2 days at 25 DEG C, supernatant is taken after obtained zymotic fluid is stood, as carbonic acid drink
Fruit juice constituents in material, lower part obtains natural pigment using macromolecule resin absorption, and carbonic acid is used as after De contamination and is drunk
Natural pigment in material.
Further described as to such scheme, it is formulated consists of the following composition according to weight point meter：After processing
4 parts of fruit juice, 2 parts of xylitol, 0.2 part of Hydrolyzed Collagen, 0.02 part of sodium benzoate, 0.01 part of amino acid, ethylmaltol
0.01 part, 0.004 part of magnesium stearate, the carbon dioxide of 0.001 part, 2 times volume of sodium fluoride, 860 parts of water.
Further described as to such scheme, described fruit juice refers to that acid fruit squeezes what is obtained, by processing
Obtained fruit juice, sugar removal rate reaches 50%, and acidity reduces 20%.
Further described as to such scheme, the amino acid classes have albumen propylhomoserin, valine, isoleucine,
Lysine, threonine, tryptophan, phenylalanine.
Further described as to such scheme, the carbon dioxide is that alcoholic ferments what is obtained, can save resource,
And the Carbon dioxide air pressure stability that fermentation is obtained is good, is easily controlled, and with wine flavour.
Further described as to such scheme, the hardness of the water is 5 degree, and hardness conference causes beverage muddy, has
Precipitation, and mouthfeel is bad, the water physical and chemical index after purification is intended to reach standard.
Embodiment 2
A kind of fruit-flavor type low sugar soda, the fresh juices squeezed are put under low temperature environment, temperature between 5-10 DEG C, plus
Enter the pectase that mass fraction is 0.03% to stir, accelerate dissolving, the alcohol that mass fraction is 2-3% is added after dissolving, feeding is steamed
In distillation unit, heating distillation obtains condensate liquid, the ethanol in condensate liquid is reclaimed by distillation under pressure, remaining fragrance condensation
Liquid is mixed with the liquid in cucurbit, is filtered after being sufficiently stirred for using accurate filter, and quality point is added in obtained filtrate
Number is 0.2% active dry yeast, is fermented 3 days at 27 DEG C, supernatant is taken after obtained zymotic fluid is stood, as carbonic acid
Fruit juice constituents in beverage, lower part obtains natural pigment using macromolecule resin absorption, and carbonic acid is used as after De contamination
Natural pigment in beverage.
Further described as to such scheme, it is formulated consists of the following composition according to weight point meter：After processing
4.5 parts of fruit juice, 2.5 parts of xylitol, 0.3 part of Hydrolyzed Collagen, 0.025 part of sodium benzoate, 0.015 part of amino acid, ethyl wheat
0.015 part of bud phenol, 0.005 part of magnesium stearate, the carbon dioxide of 0.0015 part, 2.5 times volume of sodium fluoride, 880 parts of water.
Further described as to such scheme, described fruit juice refers to that acid fruit squeezes what is obtained, by processing
Obtained fruit juice, sugar removal rate reaches 55%, and acidity reduces 25%.
Further described as to such scheme, the amino acid classes have albumen propylhomoserin, valine, isoleucine,
Lysine, threonine, tryptophan, phenylalanine.
Further described as to such scheme, the carbon dioxide is that alcoholic ferments what is obtained, can save resource,
And the Carbon dioxide air pressure stability that fermentation is obtained is good, is easily controlled, and with wine flavour.
Further described as to such scheme, the hardness of the water is 5 degree, and hardness conference causes beverage muddy, has
Precipitation, and mouthfeel is bad, the water physical and chemical index after purification is intended to reach standard.
Embodiment 3
A kind of fruit-flavor type low sugar soda, the fresh juices squeezed are put under low temperature environment, temperature between 5-10 DEG C, plus
Enter the pectase that mass fraction is 0.035% to stir, accelerate dissolving, the alcohol that mass fraction is 2-3% is added after dissolving, feeding is steamed
In distillation unit, heating distillation obtains condensate liquid, the ethanol in condensate liquid is reclaimed by distillation under pressure, remaining fragrance condensation
Liquid is mixed with the liquid in cucurbit, is filtered after being sufficiently stirred for using accurate filter, and quality point is added in obtained filtrate
Number is 0.3% active dry yeast, is fermented 4 days at 30 DEG C, supernatant is taken after obtained zymotic fluid is stood, as carbonic acid
Fruit juice constituents in beverage, lower part obtains natural pigment using macromolecule resin absorption, and carbonic acid is used as after De contamination
Natural pigment in beverage.
Further described as to such scheme, it is formulated consists of the following composition according to weight point meter：After processing
5 parts of fruit juice, 3 parts of xylitol, 0.4 part of Hydrolyzed Collagen, 0.03 part of sodium benzoate, 0.02 part of amino acid, ethylmaltol
0.02 part, 0.006 part of magnesium stearate, the carbon dioxide of 0.002 part, 3 times volume of sodium fluoride, 900 parts of water.
Further described as to such scheme, the fruit juice obtained by processing, sugar removal rate reaches 60%, acidity
Reduce 30%.
Further described as to such scheme, the amino acid classes have albumen propylhomoserin, valine, isoleucine,
Lysine, threonine, tryptophan, phenylalanine.
Further described as to such scheme, the carbon dioxide is that alcoholic ferments what is obtained, can save resource,
And the Carbon dioxide air pressure stability that fermentation is obtained is good, is easily controlled, and with wine flavour.
Further described as to such scheme, the hardness of the water is 6 degree, and hardness conference causes beverage muddy, has
Precipitation, and mouthfeel is bad, the water physical and chemical index after purification is intended to reach standard.
Contrast test
Embodiment 1-3 method and existing method is used respectively（As a control group）Processing and fabricating apple aroma soda, adds
Plus be fresh cider, obtained beverage will be processed and be measured, measurement result is recorded as shown in the table：
By above table it can be seen that：It is of the invention to be compared with existing fruit-flavor type soda, by fruit juice by handling so that its
The original flavor of fruit can be kept, and most of acid and sugar can be removed, to reach delicious harmless effect.
Claims (6)
1. a kind of fruit-flavor type low sugar soda, it is characterised in that the fresh juices squeezed are put under low temperature environment, temperature exists
Between 5-10 DEG C, add mass fraction and stirred for 0.02-0.035% pectase, accelerate dissolving, mass fraction is added after dissolving
For 2-3% alcohol, send into distilling apparatus, heating distillation obtains condensate liquid, the ethanol in condensate liquid is passed through into distillation under pressure
Reclaim, remaining fragrance condensate liquid is mixed with the liquid in cucurbit, filtered after being sufficiently stirred for using accurate filter, obtained
Filtrate in add mass fraction be 0.1-0.3% active dry yeast, at 25-30 DEG C ferment 2-4 days, by obtained fermentation
Liquid takes supernatant after standing, as the fruit juice constituents in soda, and lower part obtains day using macromolecule resin absorption
Right pigment, is used as the natural pigment in soda after De contamination.
2. a kind of fruit-flavor type low sugar soda according to claim 1, it is characterised in that it is formulated according to weight point meter
Consist of the following composition：0.2-0.4 parts of 2-3 parts of 4-5 parts of fruit juice, xylitol, Hydrolyzed Collagen, sodium benzoate after processing
0.02-0.03 parts, 0.01-0.02 parts of amino acid, 0.01-0.02 parts of ethylmaltol, 0.004-0.006 parts of magnesium stearate, fluorine
Change 860-900 parts of carbon dioxide, the water of 0.001-0.002 parts, 2-3 times volumes of sodium.
3. a kind of fruit-flavor type low sugar soda according to claim 1, it is characterised in that described fruit juice refers to acidity
Fruit squeezes what is obtained, and the fruit juice obtained by processing, sugar removal rate reaches 50-60%, and acidity reduces 20-30%.
4. a kind of fruit-flavor type low sugar soda according to claim 2, it is characterised in that the amino acid classes have egg
Leucine, valine, isoleucine, lysine, threonine, tryptophan, phenylalanine.
5. a kind of fruit-flavor type low sugar soda according to claim 2, it is characterised in that the carbon dioxide is alcoholic
What fermentation was obtained.
6. a kind of fruit-flavor type low sugar soda according to claim 2, it is characterised in that the hardness of the water is 5-6
Degree.
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| CN201710190908.7A CN106974151A (en) | 2017-03-28 | 2017-03-28 | A kind of fruit-flavor type low sugar soda |
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Cited By (1)
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| CN117652603A (en) * | 2023-12-29 | 2024-03-08 | 广东仙津保健饮料食品有限公司 | Low-sugar natural fruit juice soda water with health care function and preparation method thereof |
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