CN107006738A - A kind of low sugar degree soda and preparation method thereof - Google Patents
A kind of low sugar degree soda and preparation method thereof Download PDFInfo
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- CN107006738A CN107006738A CN201710419427.9A CN201710419427A CN107006738A CN 107006738 A CN107006738 A CN 107006738A CN 201710419427 A CN201710419427 A CN 201710419427A CN 107006738 A CN107006738 A CN 107006738A
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- parts
- water
- soda
- syrup
- low sugar
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 62
- 235000020357 syrup Nutrition 0.000 claims abstract description 51
- 239000006188 syrup Substances 0.000 claims abstract description 51
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 claims abstract description 43
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 32
- 235000019987 cider Nutrition 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 239000011780 sodium chloride Substances 0.000 claims abstract description 16
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 14
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 13
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229940041616 menthol Drugs 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 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 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 10
- 229930195729 fatty acid Natural products 0.000 claims abstract description 10
- 239000000194 fatty acid Substances 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 8
- 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
- 238000012545 processing Methods 0.000 claims description 31
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 238000000746 purification Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 14
- 235000013361 beverage Nutrition 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 241001441728 Molidae Species 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000013379 molasses Nutrition 0.000 claims description 5
- 239000002120 nanofilm Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 208000001132 Osteoporosis Diseases 0.000 abstract description 4
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 abstract description 2
- 239000000470 constituent Substances 0.000 abstract 1
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 6
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 6
- 230000037182 bone density Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 229940043353 maltol Drugs 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 2
- 235000021443 coca cola Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 108091008747 NR2F3 Proteins 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000014461 bone development Effects 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021444 pepsi cola Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of soda, more particularly to a kind of low sugar degree soda and preparation method thereof.The technical problem to be solved in the present invention is to provide a kind of low sugar degree, all good low sugar degree soda of health, mouthfeel and preparation method thereof is not influenceed.In order to solve the above-mentioned technical problem, the invention provides such a low sugar degree soda formula, the weight proportion of constituent is 0.1 0.3 parts of 0.5 1 parts of citric acid, 3 20 parts of menthol, 30 60 parts of fruit glucose syrup, 20 40 parts of xylitol, 0.2 0.5 parts of sodium bicarbonate, 15 parts of sodium chloride, 700 1500 parts of pure water, 10 25 parts of cider, 15 parts of Herba Apii graveolentis root juice, 0.1 0.2 parts of ethylmaltol and sucrose fatty acid ester.Take the low sugar degree soda made of the present invention can allow eater without worry it is substantial amounts of it is edible can cause obesity, also evaded it is edible after the problem of be likely to occur osteoporosis and after strenuous exercise, can quickly supplement and lose inorganic salts because sweating.
Description
Technical field
The present invention relates to a kind of soda, and in particular to a kind of low sugar degree soda and preparation method thereof.
Background technology
Soda is that he makes carbon dioxide in the bar of 1-2 atmospheric pressure by Britain chemist pastor Bu Lishili inventions
Under part, in press-in water, carbonic acid is formed, it is rear to add sweetener formation soda.The unique oral sensations of soda allow many people to like
Love, drinking soda once turns into fashion.But later it has been reported that soda can cause fat, osteoporosis and decayed tooth etc.
Problem, allows people to have reduced the temperature of soda.It is understood that it is the energy absorbed that can lead obesogenous main cause
People are inhaled in the energy of unnecessary consumption, a large amount of intakes of the people to soda, soda containing substantial amounts of sweetener again
The energy of receipts is increased considerably, and osteoporosis is mainly a large amount of of food additives sodium metaphosphate the reason for formed and used, and is eaten into
The main cause of dentification is acid too strong, soda such as Coca-Cola, Seven Up, the snow currently on the market of soda
Green, Finda etc. all in order to reach that the good effect of mouthfeel all adds substantial amounts of high sugariness and sodium metaphosphate, these sodas it is big
Amount is edible to be affected to the health of people, therefore needs a kind of low sugar degree of research and development badly, do not influence health, mouthfeel
All good low sugar degree soda and preparation method thereof.
The content of the invention
(1) technical problem to be solved
The present invention in order to overcome existing soda to take excessively to cause human body certain injury, can not in mouthfeel
Proprietary shortcoming is met, the technical problem to be solved in the present invention is to provide a kind of low sugar degree, does not influence health, mouthfeel all
Good low sugar degree soda and preparation method thereof.
(2) technical scheme
In order to solve the above-mentioned technical problem, the invention provides such a low sugar degree soda formula, by citric acid,
Cider, Herba Apii graveolentis root juice, menthol, sodium bicarbonate, the water of purifying, sodium chloride are constituted, and the weight proportion of composition is：Citric acid 0.5-
1 part, 3-20 parts of menthol, 30-60 parts of fruit glucose syrup, 20-40 parts of xylitol, 0.2-0.5 parts of sodium bicarbonate, 1-5 parts of sodium chloride,
700-1500 parts of pure water, 10-25 parts of cider, 1-5 parts of Herba Apii graveolentis root juice, 0.1-0.2 parts of ethylmaltol and sucrose-fatty
0.1-0.3 parts of fat.
Preferably, the concentration of cider is not less than 40g/L, and the concentration of Herba Apii graveolentis root juice is 13g/L.
A kind of low sugar degree soda preparation method, main operational steps are as follows：
(1) processing of water：Obtained after pure water, water is killed with ion-exchanger processing drinking water with ultraviolet-sterilization method
The water that bacterium processing is purified.
(2) sugared processing：By 0.5-1 parts of citric acid, 3-20 parts of menthol, 30-60 parts of fruit glucose syrup, xylitol 20-
0.1-0.3 parts of 40 parts, 10-25 parts of cider, 1-5 parts of Herba Apii graveolentis root juice, 0.1-0.2 parts of ethylmaltol and sucrose fatty acid ester.
Being put in sugar dissolving kettle the progress heating stirring at 80-100 DEG C makes it be mixed into syrup.
(3) purification of syrup：0.05-0.1% activated carbons are added into hot molass, are added while stirring, activated carbon
15min is contacted with syrup, temperature is maintained at 80 DEG C, by obtaining syrup after purification after filter.
(4) the carbonating processing of syrup：By the syrup in step (2) and water after purification 1：50 ratio mixing, is mixed
Close liquid and be cooled to 16-18 DEG C, mixed under 0.784Mpa with carbon dioxide.
(5) the carbonating processing of water：It it is 2-10 DEG C in temperature, the absolute pressure of environment will be small in the case of being more than 101kpa
1-5 part of 0.2-0.5 parts of soda and sodium chloride are added in the 700-1500 part water purified, and stirring makes sodium bicarbonate thoroughly dissolve to obtain
Temperature is not higher than 10 DEG C in soda water, whole process.
(6) cooling mixing：Syrup is cooled to after 10 DEG C at room temperature, by the soda water obtained in syrup and step (5) by
1：4 ratio is pumped into carbonated-water generator, is quantitatively mixed, and mixed solution is filtered by 0.3 μm of molecular film,
Obtain beverage stoste.
(7) sterilization, it is canned：After being sterilized using ozone sterilization method to beverage stoste, with rushing bottle filling and sealing all-in-one
Carry out canned.
Preferably, the temperature in step 2 in sugar dissolving kettle is 88 DEG C.
Preferably, the sodium acid carbonate content in soda water is less than 340mg/L.
Preferably, sodium chloride is added after sodium bicarbonate is completely dissolved during carbonating processing.
Preferably, by adding 0.1% diatomite before filter, it is to avoid activated carbon blocks filtering layer surface.
(3) beneficial effect
The present invention provides a kind of soda of low sugar degree, reduces the content of sweetener, makes consumer big without worrying
Amount it is edible fat the problem of.In Celery Juice and cider in drink formula rich in nutrition evaded well it is edible after can
The problem of there is osteoporosis.The present invention with the addition of sodium chloride, can quench one's thirst and regain one's strength of body, particularly in strenuous exercise
Afterwards, it can quickly supplement and inorganic salts are lost because sweating, and fresher sensation is given people in mouthfeel after addition sodium chloride, allow
People cannot forget.
Embodiment
With reference to embodiment, the present invention is further illustrated.
Embodiment 1
A kind of weight proportion of low sugar degree soda composition is：0.6 part of citric acid, 8 parts of menthol, fruit glucose syrup 40
Part, 30 parts of xylitol, 0.2 part of sodium bicarbonate, 850 parts of pure water, 3.5 parts of sodium chloride, 12 parts of cider, 3 parts of Herba Apii graveolentis root juice, ethyl
0.1 part of 0.15 part of maltol and sucrose fatty acid ester.
A kind of low sugar degree soda preparation method, main operational steps are as follows：
(1) processing of water：Obtained after pure water, water is killed with ion-exchanger processing drinking water with ultraviolet-sterilization method
The water that bacterium processing is purified.
(2) sugared processing：Fruit glucose syrup, xylitol, citric acid, cider, Herba Apii graveolentis root juice, menthol, ethyl malt
Phenol and sucrose fatty acid ester, which are put in sugar dissolving kettle the progress heating stirring at 85 DEG C, makes it be mixed into syrup.
(3) purification of syrup：0.1% activated carbon is added into hot molass, is added while stirring, activated carbon and syrup
15min is contacted, temperature is maintained at 80 DEG C, by obtaining syrup after purification after filter.
(4) the carbonating processing of syrup：By the syrup in step (2) and water after purification 1；50 ratio mixing, is mixed
Close liquid and be cooled to 16 DEG C, mixed under 0.784Mpa with carbon dioxide.
(5) the carbonating processing of water：Temperature is at 8 DEG C, and the absolute pressure of environment is more than sodium bicarbonate in the case of 101kpa
In the water that 900 parts of purifying are added to sodium chloride, stirring makes sodium bicarbonate thoroughly dissolve to obtain soda water, and temperature is not in whole process
Higher than 10 DEG C.
(6) cooling mixing：Syrup is cooled to after 10 DEG C at room temperature, by the soda water obtained in syrup and step (5) by
1：4 ratio is pumped into carbonated-water generator, is quantitatively mixed, and by mixed solution by 0.3 μm of molecular film, is obtained
Beverage stoste.
(7) sterilization, it is canned：After being sterilized using ozone sterilization method to beverage stoste, with rushing bottle filling and sealing all-in-one
Carry out canned.
Embodiment 2
A kind of weight proportion of low sugar degree soda composition is：0.6 part of citric acid, 8 parts of menthol, fruit glucose syrup 40
Part, 35 parts of xylitol, 0.3 part of sodium bicarbonate, 1000 parts of pure water, 3 parts of sodium chloride, 21 parts of cider, 3.5 parts of Herba Apii graveolentis root juice, second
0.1 part of 0.2 part of base maltol and sucrose fatty acid ester.
(1) processing of water：Obtained after pure water, water is killed with ion-exchanger processing drinking water with ultraviolet-sterilization method
The water that bacterium processing is purified.
(2) sugared processing：Fruit glucose syrup, xylitol, citric acid, cider, Herba Apii graveolentis root juice, menthol, ethyl malt
Phenol and sucrose fatty acid ester, which are put in sugar dissolving kettle the progress heating stirring at 85 DEG C, makes it be mixed into syrup.
(3) purification of syrup：0.1% activated carbon is added into hot molass, is added while stirring, activated carbon and syrup
15min is contacted, temperature is maintained at 80 DEG C, by obtaining syrup after purification after filter.
(4) the carbonating processing of syrup：By the syrup in step (2) and water after purification 1；50 ratio mixing, is mixed
Close liquid and be cooled to 16 DEG C, mixed under 0.784Mpa with carbon dioxide.
(5) the carbonating processing of water：Temperature is at 8 DEG C, and the absolute pressure of environment is more than sodium bicarbonate in the case of 101kpa
In the water that 900 parts of purifying are added to sodium chloride, stirring makes sodium bicarbonate thoroughly dissolve to obtain soda water, and temperature is not in whole process
Higher than 10 DEG C.
(6) cooling mixing：Syrup is cooled to after 10 DEG C at room temperature, by the soda water obtained in syrup and step (5) by
1：4 ratio is pumped into carbonated-water generator, is quantitatively mixed, and by mixed solution by 0.3 μm of molecular film, is obtained
Beverage stoste.
(7) sterilization, it is canned：After being sterilized using ozone sterilization method to beverage stoste, with rushing bottle filling and sealing all-in-one
Carry out canned.
Embodiment 3
A kind of weight proportion of low sugar degree soda composition is：0.8 part of citric acid, 6 parts of menthol, fruit glucose syrup 35
Part, 40 parts of xylitol, 0.3 part of sodium bicarbonate, 950 parts of pure water, 3 parts of sodium chloride, 22 parts of cider, 4.5 parts of Herba Apii graveolentis root juice, ethyl
0.1 part of 0.2 part of maltol and sucrose fatty acid ester.
(1) processing of water：Obtained after pure water, water is killed with ion-exchanger processing drinking water with ultraviolet-sterilization method
The water that bacterium processing is purified.
(2) sugared processing：Fruit glucose syrup, xylitol, citric acid, cider, Herba Apii graveolentis root juice, menthol, ethyl malt
Phenol and sucrose fatty acid ester, which are put in sugar dissolving kettle the progress heating stirring at 85 DEG C, makes it be mixed into syrup.
(3) purification of syrup：0.1% activated carbon is added into hot molass, is added while stirring, activated carbon and syrup
15min is contacted, temperature is maintained at 80 DEG C, by obtaining syrup after purification after filter.
(4) the carbonating processing of syrup：By the syrup in step (2) and water after purification 1；50 ratio mixing, is mixed
Close liquid and be cooled to 16 DEG C, mixed under 0.784Mpa with carbon dioxide.
(5) the carbonating processing of water：Temperature is at 8 DEG C, and the absolute pressure of environment is more than sodium bicarbonate in the case of 101kpa
In the water that 900 parts of purifying are added to sodium chloride, stirring makes sodium bicarbonate thoroughly dissolve to obtain soda water, and temperature is not in whole process
Higher than 10 DEG C.
(6) cooling mixing：Syrup is cooled to after 10 DEG C at room temperature, by the soda water obtained in syrup and step (5) by
1：4 ratio is pumped into carbonated-water generator, is quantitatively mixed, and by mixed solution by 0.3 μm of molecular film, is obtained
Beverage stoste.
(7) sterilization, it is canned：After being sterilized using ozone sterilization method to beverage stoste, with rushing bottle filling and sealing all-in-one
Carry out canned.
Experiment
7 sign coefficient identical small white mouses are chosen, identical food are fed daily to the small white mouse of each different
Drink sample 15ml, continuous nursing measures the bone density of small white mouse after 15 days, 15 days.Compare the bone density of small white mouse to compare
Influence of the different sodas to bone growth and development.The bone density of small white mouse is 0.355 ± 0.01g/cm2, weight before experiment
Measure as 20g.
1 is Coca-Cola
2 be Pepsi Cola
3 be Sprite
4 be Finda
5th, 6,7 be respectively the drink sample in embodiment 1,2
8 be pure water sample
8th group is blank group, and others are control group.
Survey data is as follows
Comparing blank group and control group, we can be found that the bone density and body of the small white mouse after continuous 15 days edible beverages
Have again and there occurs certain change, wherein 1,2, the bone density of small white mouse is declined slightly and less than experiment after 4 three kind of beverage is edible
Before, 5,6 and 7 two kind of beverage it is edible after white mouse bone density and control group almost, the influence to white mouse skeleton development can be neglected
Slightly disregard.1,2,3 in weight, the weight of the small white mouse in 4 four groups of samples is all higher than blank group a bit, and 5,6,7 and blank group
Almost.We can draw the low sugar degree soda obtained with formula of the present invention and preparation method thereof from this experiment
Skeleton development is not injured, and does not cause obesity, can be trusted edible.
Embodiment described above only expresses the preferred embodiment of the present invention, and it describes more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, some deformations can also be made, improves and substitutes, these belong to this hair
Bright protection domain.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (6)
1. a kind of low sugar degree soda formula, it is characterised in that citric acid, cider, Herba Apii graveolentis root juice, menthol, sodium bicarbonate,
Water, the sodium chloride of purifying are constituted, and the weight proportion of composition is：0.5-1 parts of citric acid, 3-20 parts of menthol, fruit glucose syrup 30-
60 parts, 20-40 parts of xylitol, 0.2-0.5 parts of sodium bicarbonate, 1-5 parts of sodium chloride, 700-1500 parts of pure water, cider 10-25
Part, 1-5 parts of Herba Apii graveolentis root juice, 0.1-0.2 parts of ethylmaltol and 0.1-0.3 parts of sucrose fatty acid ester.
2. according to claim 1, it is characterised in that the concentration of cider is not less than 40g/L, the concentration of Herba Apii graveolentis root juice is
13g/L。
3. a kind of low sugar degree carbonic acid kitchenware body preparation method, it is characterised in that main operational steps are as follows：
(1) processing of water：Obtained after pure water, water is carried out at sterilization with ion-exchanger processing drinking water with ultraviolet-sterilization method
Manage the water purified.
(2) sugared processing：By 0.5-1 parts of citric acid, 3-20 parts of menthol, 30-60 parts of fruit glucose syrup, 20-40 parts of xylitol,
0.1-0.3 parts of 10-25 parts of cider, 1-5 parts of Herba Apii graveolentis root juice, 0.1-0.2 parts of ethylmaltol and sucrose fatty acid ester.Being put in
Carrying out heating stirring at 80-100 DEG C in sugared pot makes it be mixed into syrup.
(3) purification of syrup：0.5-0.1% activated carbons are added into hot molass, are added while stirring, activated carbon and syrup
15min is contacted, temperature is maintained at 80 DEG C, by obtaining syrup after purification after filter.
(4) the carbonating processing of syrup：By the syrup in step (2) and water after purification 1：50 ratio mixing, mixed liquor
16-18 DEG C is cooled to, is mixed under 0.784Mpa with carbon dioxide.
(5) the carbonating processing of water：It it is 2-10 DEG C in temperature, the absolute pressure of environment is more than sodium bicarbonate in the case of 101kpa
0.2-0.5 parts and 1-5 part of sodium chloride are added in the 700-1500 part water purified, and stirring makes sodium bicarbonate thoroughly dissolve to obtain soda
Temperature is not higher than 10 DEG C in water, whole process.
(6) cooling mixing：Syrup is cooled to after 10 DEG C at room temperature, by the soda water obtained in syrup and step (5) by 1：4
Ratio is pumped into carbonated-water generator, is quantitatively mixed, and mixed solution is filtered by 0.3 μm of molecular film, obtained
Beverage stoste.
(7) sterilization, it is canned：After being sterilized using ozone sterilization method to beverage stoste, carried out with bottle filling and sealing all-in-one is rushed
It is canned.
4. according to claim 3, it is characterised in that temperature is 88 DEG C during sugared processing.
5. according to claim 3, it is characterised in that the sodium acid carbonate content in soda water is less than 340mg/L.
6. according to claim 3, it is characterised in that by adding 0.1% diatomite before filter, it is to avoid activated carbon is blocked
Filter layer surface.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710419427.9A CN107006738A (en) | 2017-06-06 | 2017-06-06 | A kind of low sugar degree soda and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710419427.9A CN107006738A (en) | 2017-06-06 | 2017-06-06 | A kind of low sugar degree soda and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4076004A4 (en) * | 2019-12-20 | 2023-12-27 | Bubble Sip, LLC | CARBONATED DRINK AND PROCESS FOR PRODUCTION THEREOF |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089807A (en) * | 1992-09-18 | 1994-07-27 | 普罗格特-甘布尔公司 | Sports drinks without added sugar or artificial sweeteners |
| CN1322496A (en) * | 2000-05-16 | 2001-11-21 | 朱德金 | Soda beverage with xylitol and haw and its making process |
| US20130084317A1 (en) * | 2010-03-31 | 2013-04-04 | Purecircle Sdn Bhd | Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same |
-
2017
- 2017-06-06 CN CN201710419427.9A patent/CN107006738A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089807A (en) * | 1992-09-18 | 1994-07-27 | 普罗格特-甘布尔公司 | Sports drinks without added sugar or artificial sweeteners |
| CN1322496A (en) * | 2000-05-16 | 2001-11-21 | 朱德金 | Soda beverage with xylitol and haw and its making process |
| US20130084317A1 (en) * | 2010-03-31 | 2013-04-04 | Purecircle Sdn Bhd | Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4076004A4 (en) * | 2019-12-20 | 2023-12-27 | Bubble Sip, LLC | CARBONATED DRINK AND PROCESS FOR PRODUCTION THEREOF |
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Application publication date: 20170804 |