CN107969598A - A kind of beverage freeze proof essence and preparation method thereof - Google Patents
A kind of beverage freeze proof essence and preparation method thereof Download PDFInfo
- Publication number
- CN107969598A CN107969598A CN201711177582.0A CN201711177582A CN107969598A CN 107969598 A CN107969598 A CN 107969598A CN 201711177582 A CN201711177582 A CN 201711177582A CN 107969598 A CN107969598 A CN 107969598A
- Authority
- CN
- China
- Prior art keywords
- essence
- beverage
- freeze proof
- oil
- proof essence
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 21
- 235000011187 glycerol Nutrition 0.000 claims abstract description 20
- 239000002904 solvent Substances 0.000 claims abstract description 20
- 239000000341 volatile oil Substances 0.000 claims abstract description 19
- 239000012153 distilled water Substances 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 15
- 241000219287 Saponaria Species 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 10
- -1 capric acid glycerine Ester Chemical class 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 6
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 5
- 240000002319 Citrus sinensis Species 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 239000010502 orange oil Substances 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 235000019501 Lemon oil Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000010656 jasmine oil Substances 0.000 claims description 3
- 239000010501 lemon oil Substances 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 238000004945 emulsification Methods 0.000 abstract description 6
- 238000003475 lamination Methods 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
- 238000011084 recovery Methods 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 239000012085 test solution Substances 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 238000010790 dilution Methods 0.000 description 5
- 239000012895 dilution Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000006210 lotion Substances 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- 239000013068 control sample Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000010489 acacia gum Nutrition 0.000 description 3
- NXMUXTAGFPJGTQ-UHFFFAOYSA-N decanoic acid;octanoic acid Chemical compound CCCCCCCC(O)=O.CCCCCCCCCC(O)=O NXMUXTAGFPJGTQ-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 150000005691 triesters Chemical class 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000008021 deposition Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- JHGWQSGWUPCKNT-UHFFFAOYSA-N 2-tert-butyl-4-methyl-1,3,5-trinitrobenzene Chemical compound CC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C(C(C)(C)C)=C1[N+]([O-])=O JHGWQSGWUPCKNT-UHFFFAOYSA-N 0.000 description 1
- 108010053481 Antifreeze Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 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
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 239000007957 coemulsifier Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000020795 whole food diet Nutrition 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 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
- A23L2/64—Re-adding volatile aromatic ingredients
-
- 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 invention discloses a kind of beverage freeze proof essence and preparation method thereof, it is related to technical field of food additives.Wherein freeze proof essence includes the component of following percentage by weight：Glycerine 40 90%；Sorbierite 1 5%；Distilled water 1 30%；Emulsifying agent 1 10%；Essential oil 1 10%；Oil phase solvent 0.5 10%.By using glycerine and sorbierite as low temperature resistant solvent, under the emulsification of emulsifying agent, the freeze proof essence of the beverage of formation oil-in-water bag essence structure, it will not freeze below 20 DEG C, and the lamination that is demulsified will not occur for recovery room temperature after freezing, stability is good, during as beverage additive, keeps the mouthfeel of beverage.
Description
Technical field
The present invention relates to technical field of food additives, more specifically, it relates to a kind of beverage with freeze proof essence and its
Preparation method.
Background technology
Essence is by the artificial synthesized concentration aromatic oil for imitating fruit and natural perfume material smell.It is a kind of artificial musk
Material.It is chiefly used in manufacturing food, cosmetics and cigarette etc..Food flavor is the fragrance with reference to wholefood, using natural and natural
Equivalent spices, synthetic perfume form the essence with natural flavour mountaineous various odor types through allotment meticulously.Including fruits water quality and
The various essence such as oil, milk, poultry, meat, greengrocery, nut fruits, preserved fruit, emulsified and drinks, suitable for drink
In the food such as material, biscuit, cake, frozen food, candy, flavoring, dairy products, can, wine.The formulation of food flavor has liquid
Body, powder, microcapsules, pulpous state etc..
A kind of milky liquid essence is disclosed in the Chinese invention patent of Publication No. CN101642233A, by following matter
Measure the component composition of percentage：Milk essential oil 10-18%, modified gum arabic 7-12%, distilled water 70-83%.
Above-mentioned milky liquid essence is using water as continuous phase, and when it is added in the beverage, beverage is in transportational process
In by temperature relatively low region when, will freeze in subzero, cause essence to be demulsified, beverage is easily layered,
Cause the stability of beverage systems poor, taste bad.
It is, therefore, desirable to provide a kind of new scheme solves the above problems.
The content of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of beverage freeze proof essence, pass through
Using glycerine and sorbierite as low temperature resistant solvent, with co-emulsifier, solve the problems, such as that essence is easily demulsified at low temperature, its
Have the advantages that low temperature resistance is good, be not easy to be demulsified, stability it is good.
To achieve the above object one, the present invention provides following technical solution：
A kind of freeze proof essence of beverage, includes the component of following percentage by weight：
Glycerine 40-90%；
Sorbierite 1-5%；
Distilled water 1-30%；
Emulsifying agent 1-10%；
Essential oil 1-10%；
Oil phase solvent 0.5-10%.
Through the above technical solutions, by using glycerine and sorbierite as low temperature resistant solvent, in the emulsification of emulsifying agent
Under effect, the beverage of oil-in-water bag essence structure is formed with freeze proof essence, will not be freezed below -20 DEG C, Er Qieleng
The lamination that is demulsified will not be occurred by recovering room temperature after jelly, and stability is good, during as beverage additive, keep the mouthfeel of beverage, mountain
Pears alcohol also has corrosion-resistant effect.
More preferably, the emulsifying agent is Quillaia saponaria bark extract.
Through the above technical solutions, using glycerine and sorbierite as solvent when, be difficult to be formed using conventional emulsifier
Stable lotion, it has been investigated that can be good at forming stable lotion using Quillaia saponaria bark extract.
More preferably, the beverage further includes the phosphatide that percentage by weight is 0.1-1% with freeze proof essence.
Through the above technical solutions, during due to using Quillaia saponaria bark extract as emulsifying agent, foam can be produced, addition phosphatide
Afterwards, the foam of Quillaia saponaria bark extract generation can be eliminated, while cooperates with Quillaia saponaria bark extract to improve the dispersiveness of essence, into
One step strengthens stability.
More preferably, the oil phase solvent is Glycerin, mixed triester with caprylic acid capric acid.
Through the above technical solutions, Off-Shoot-O glyceride can reach no color or smell, viscosity is low, without interference with the perfume (or spice) of essential oil
Taste, good with the intersolubility of essential oil, stability is good.
More preferably, the essential oil includes any one in sweet orange oil, lemon oil, jasmine oil.
The purpose of the present invention two is to provide a kind of preparation method of beverage with freeze proof essence, is prepared using this method anti-
Freeze essence and have the advantages that low temperature resistance is good, be not easy to be demulsified, stability it is good.
To achieve the above object two, the present invention provides following technical solution：
A kind of beverage preparation method of freeze proof essence, comprises the following steps：
Step 1, glycerine, emulsifying agent, sorbierite, distilled water are added in the first agitator tank, and stirring forms A phases to dissolving；
Step 2, phosphatide, oil phase solvent, essential oil are added in the second agitator tank, and stirring forms B phases to dissolving；
Step 3, opens the homogeneous head of the first agitator tank, A phases is carried out primary emulsifying, and is added dropwise to dissolved B is phase linear
To A phases, when shearing 1-2 is small, colostric fluid is formed；
Step 4, colostric fluid is carried out high-pressure homogeneous, and homogenization pressure is level-one 20MPa, two level 5MPa, and homogeneous twice, is resisted
Freeze essence.
By using glycerine and sorbierite as low temperature resistant solvent, under the emulsification of emulsifying agent, oil-in-water is formed
The freeze proof essence of the beverage of bag essence structure, will not freeze below -20 DEG C, and recovery room temperature will not be sent out after freezing
Raw demulsification lamination, stability is good, during as beverage additive, keeps the mouthfeel of beverage.Can using Quillaia saponaria bark extract
Stable lotion is formed well, the foam of Quillaia saponaria bark extract generation is eliminated using phosphatide, while cooperates with Quillaia saponaria bark extract
Improve the dispersiveness of essence.
In conclusion the invention has the advantages that：
(1) by using glycerine and sorbierite under the emulsification of Quillaia saponaria bark extract, water is formed as low temperature resistant solvent
The freeze proof essence of the beverage of the oily bag essence structure of bag, will not freeze, and recover room temperature not after freezing below -20 DEG C
The lamination that is demulsified can occur, stability is good, during as beverage additive, keeps the mouthfeel of beverage；
(2) after adding phosphatide, the foam of Quillaia saponaria bark extract generation can be eliminated, while cooperates with Quillaia saponaria bark extract to improve
The dispersiveness of essence, further enhances stability.
Brief description of the drawings
Fig. 1 is the process flow chart of the present invention.
Embodiment
With reference to the accompanying drawings and examples, the present invention will be described in detail.
Embodiment 1：As shown in Figure 1, a kind of freeze proof essence of beverage, each component and its corresponding the parts by weight such as institute of table 1
Show, and acquisition is made by the steps：
Step 1, glycerine, emulsifying agent, sorbierite, distilled water are added in the first agitator tank, and stirring forms A phases to dissolving；
Step 2, phosphatide, oil phase solvent, essential oil are added in the second agitator tank, and stirring forms B phases to dissolving；
Step 3, opens the homogeneous head of the first agitator tank, A phases is carried out primary emulsifying, and is added dropwise to dissolved B is phase linear
To A phases, when shearing 1-2 is small, colostric fluid is formed；
Step 4, colostric fluid is carried out high-pressure homogeneous, and homogenization pressure is level-one 20MPa, two level 5MPa, and homogeneous twice, is resisted
Freeze essence.
Wherein emulsifying agent is Quillaia saponaria bark extract, and oil phase solvent is Glycerin, mixed triester with caprylic acid capric acid, and essential oil is sweet orange oil.
Embodiment 2-5：A kind of freeze proof essence of beverage, is with the difference of embodiment 1, each component and its corresponding
Percentage by weight is as shown in table 1.
Each component and its percentage by weight in 1 embodiment 1-5 of table
Embodiment 6：A kind of freeze proof essence of beverage, is with the difference of embodiment 1, and emulsifying agent is sweet for citric acid aliphatic acid
Grease.
Embodiment 7：A kind of freeze proof essence of beverage, is, beverage is also wrapped with freeze proof essence with the difference of embodiment 3
Include the phosphatide that percentage by weight is 0.1%.
Embodiment 8：A kind of freeze proof essence of beverage, is, beverage is also wrapped with freeze proof essence with the difference of embodiment 3
Include the phosphatide that percentage by weight is 0.5%.
Embodiment 9：A kind of freeze proof essence of beverage, is, beverage is also wrapped with freeze proof essence with the difference of embodiment 3
Include the phosphatide that percentage by weight is 1%.
Embodiment 10：A kind of freeze proof essence of beverage, is, essential oil is lemon oil with the difference of embodiment 3.
Embodiment 11：A kind of freeze proof essence of beverage, is, essential oil is jasmine oil with the difference of embodiment 1.
Comparative example 1：A kind of milky liquid disclosed in Chinese invention patent using Publication No. CN101642233A is fragrant
Essence, is made of the component of following mass percent：Milk essential oil 10%, modified gum arabic 10% (TIC companies of the U.S., patent
Number US 6,455,512), distilled water 80%, by the emulsion essence preparation method system of the routines such as first emulsification, homogenizer homogeneous
Obtain milky liquid essence.
Comparative example 2：A kind of freeze proof essence of beverage, is with the difference of embodiment 8, and sorbierite the weight such as are replaced with
Measure the distilled water of percentage.
Comparative example 3：A kind of freeze proof essence of beverage, is with the difference of embodiment 8, and glycerine the weight such as are replaced with
Measure the distilled water of percentage.
Comparative example 4：A kind of freeze proof essence of beverage, is, the percentage by weight of glycerine with the difference of embodiment 8
For 30%.
Comparative example 5：A kind of freeze proof essence of beverage, is, emulsifying agent is Arabic gum with the difference of embodiment 8.
Comparative example 6：A kind of freeze proof essence of beverage, is with the difference of embodiment 8, is made by the steps and obtains
：
Step 1, glycerine, emulsifying agent, sorbierite, distilled water are added in the first agitator tank, and stirring forms A phases to dissolving；
Step 2, phosphatide, oil phase solvent, essential oil are added in the second agitator tank, and stirring forms B phases to dissolving；
Step 3, opens the homogeneous head of the first agitator tank, A phases is carried out primary emulsifying, and is added dropwise to dissolved B is phase linear
To A phases, when shearing 1-2 is small, freeze proof essence is obtained.
Wherein emulsifying agent is Quillaia saponaria bark extract, and oil phase solvent is Glycerin, mixed triester with caprylic acid capric acid, and essential oil is sweet orange oil.
Comparative example 7：A kind of freeze proof essence of beverage, is with the difference of embodiment 8, is made by the steps and obtains
：Glycerine, emulsifying agent, sorbierite, distilled water, phosphatide, oil phase solvent, essential oil are added in agitator tank, stirring to dissolving,
Carry out it is primary emulsifying, shearing 1-2 it is small when, obtain freeze proof essence；Wherein emulsifying agent is Quillaia saponaria bark extract, and oil phase solvent is the pungent last of the ten Heavenly stems
Acid glyceride, essential oil are sweet orange oil.
Test an antifreezing test
Test specimen：Using the freeze proof essence obtained in embodiment 1-11 as test specimen 1-11, using being obtained in comparative example 1-7
The freeze proof essence obtained is as control sample 1-7, reference《GB30616-2014 national food safety standard essence for food》B.2.1
In method prepare test solution, weigh 0.1g test specimens respectively or control sample be placed in respective small beaker, be separately added into syrup
Solution [sucrose 8g~12g, citric acid 0.10g~0.16g, add distilled water to be made into 100mL], is configured to containing 0.1% essence sugar
Aqueous solution, stirs evenly as test solution, is 1-18 groups by test solution number consecutively.
Test method：5h will be placed in freezer of the 1-18 group test solutions below -20 DEG C, recovered after taking-up to room temperature.
1.1 recover accurately to take 10mL to add in the centrifuge tube that numbering is respectively 1-18 respectively to every group of test solution of room temperature, so
10min is centrifuged under 4000r/min centrifugal speeds afterwards, discards supernatant liquor, accurately weighs sediment quality, every group weighs 3 times
It is averaged, rate of deposition is calculated using formula：
Rate of deposition (%)=sediment weight (g)/10ml sample weights (g) * 100%；
1.2 recover accurately to take 10mL to add in the centrifuge tube that numbering is respectively 1-18 respectively to every group of test solution of room temperature, Ran Hou
10min is centrifuged under 4000r/min centrifugal speeds, layering and deposited phenomenon have been seen whether after standing 1 day.
Result of the test：The result of the test of 1-18 group test solutions is as shown in table 2.As shown in Table 2,1-5 groups and 7-11 groups
Test solution does not occur substantially layering and sediment, and the 6th group sediment slightly occurs, and sediment occur in 12-18 groups, illustrates using normal
Rule emulsifying agent is difficult to form stable lotion, can be good at forming stable lotion using Quillaia saponaria bark extract.
Using glycerine and sorbierite as low temperature resistant solvent, under the emulsification of Quillaia saponaria bark extract, water bag is formed
The freeze proof essence of the beverage of oily bag essence structure, will not freeze below -20 DEG C, and recovery room temperature will not after freezing
Generation demulsification lamination, stability are good.
The result of the test of 2 1-18 group test solutions of table
Test 2,000 times of dilution stability
Test specimen：Using the freeze proof essence obtained in embodiment 1-11 as test specimen 1-11, using being obtained in comparative example 1-7
Freeze proof essence as control sample 1-7, weigh test specimen 1-11 and control sample 1-7 each 1.0g, white granulated sugar 80g~
120g, citric acid 1.0g~1.6g, distilled water 100mL, heating be allowed to whole dissolvings, after cooling move into volumetric flask in, then with steaming
Distilled water is diluted to scale, is thousand times of dilutions, and numbering is 1-18 groups respectively.
Test method：Thousand times of dilutions of 300mL in 1-18 groups are taken successively in glass pop bottle, are covered, in room temperature
Lower traverse stands 72h, and observation solution surface should be without oil slick, and bottom is without precipitation.
Result of the test：The result of the test of thousand times of dilutions of 1-18 groups is as shown in table 3.As shown in Table 3, prepared in the application
Freeze proof essence have the advantages that to be not easy to be demulsified, stability it is good.
The result of the test of 3 thousand times of dilutions of 1-18 groups of table
The above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
For those of ordinary skill, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (6)
1. the freeze proof essence of a kind of beverage, it is characterised in that include the component of following percentage by weight：
Glycerine 40-90%；
Sorbierite 1-5%；
Distilled water 1-30%；
Emulsifying agent 1-10%；
Essential oil 1-10%；
Oil phase solvent 0.5-10%.
2. the freeze proof essence of beverage according to claim 1, it is characterised in that the emulsifying agent is Quillaia saponaria bark extract.
3. the freeze proof essence of beverage according to claim 2, it is characterised in that the beverage further includes weight with freeze proof essence
Measure the phosphatide that percentage is 0.1-1%.
4. the freeze proof essence of beverage according to claim 3, it is characterised in that the oil phase solvent is pungent capric acid glycerine
Ester.
5. the freeze proof essence of beverage according to claim 4, it is characterised in that the essential oil includes sweet orange oil, lemon
Lemon oil, any one in jasmine oil.
6. a kind of beverage preparation method of freeze proof essence, it is characterised in that comprise the following steps：
Step 1, glycerine, emulsifying agent, sorbierite, distilled water are added in the first agitator tank, and stirring forms A phases to dissolving；
Step 2, phosphatide, oil phase solvent, essential oil are added in the second agitator tank, and stirring forms B phases to dissolving；
Step 3, opens the homogeneous head of the first agitator tank, A phases is carried out primary emulsifying, and is added dropwise to dissolved B is phase linear
To A phases, when shearing 1-2 is small, colostric fluid is formed；
Step 4, colostric fluid is carried out high-pressure homogeneous, and homogenization pressure is level-one 20MPa, two level 5MPa, and homogeneous twice, is resisted
Freeze essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711177582.0A CN107969598B (en) | 2017-11-22 | 2017-11-22 | Anti-freezing essence for beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711177582.0A CN107969598B (en) | 2017-11-22 | 2017-11-22 | Anti-freezing essence for beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107969598A true CN107969598A (en) | 2018-05-01 |
| CN107969598B CN107969598B (en) | 2021-01-12 |
Family
ID=62011162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711177582.0A Active CN107969598B (en) | 2017-11-22 | 2017-11-22 | Anti-freezing essence for beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107969598B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967987A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of garlicky essence of blending type and preparation method thereof |
| CN113115888A (en) * | 2019-12-30 | 2021-07-16 | 广东铭康香精香料有限公司 | Natural beverage clouding agent and preparation method thereof |
| CN115251397A (en) * | 2021-05-13 | 2022-11-01 | 南京北极光生物科技有限公司 | Stable milky mineral supplement |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666678A (en) * | 2004-12-30 | 2005-09-14 | 深圳冠利达波顿香料有限公司 | Mist generating agent and preparation method thereof |
| CN101642233A (en) * | 2009-08-24 | 2010-02-10 | 广州百花香料股份有限公司 | Milky liquid essence |
| CN104135871A (en) * | 2012-03-13 | 2014-11-05 | 奇华顿股份有限公司 | Composition and method for manufacturing clear beverages comprising nanoemulsions with quillaja saponins |
| CN106387835A (en) * | 2016-08-31 | 2017-02-15 | 恒枫食品科技有限公司 | Preparation method of emulsifying essence |
| CN106962879A (en) * | 2017-05-27 | 2017-07-21 | 徐学 | A kind of emulsified transparent essence and preparation method |
-
2017
- 2017-11-22 CN CN201711177582.0A patent/CN107969598B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666678A (en) * | 2004-12-30 | 2005-09-14 | 深圳冠利达波顿香料有限公司 | Mist generating agent and preparation method thereof |
| CN101642233A (en) * | 2009-08-24 | 2010-02-10 | 广州百花香料股份有限公司 | Milky liquid essence |
| CN104135871A (en) * | 2012-03-13 | 2014-11-05 | 奇华顿股份有限公司 | Composition and method for manufacturing clear beverages comprising nanoemulsions with quillaja saponins |
| CN106387835A (en) * | 2016-08-31 | 2017-02-15 | 恒枫食品科技有限公司 | Preparation method of emulsifying essence |
| CN106962879A (en) * | 2017-05-27 | 2017-07-21 | 徐学 | A kind of emulsified transparent essence and preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 邓晶晶，等: "一种新型透明乳化香精的制备研究", 《中国食品添加剂》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967987A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of garlicky essence of blending type and preparation method thereof |
| CN113115888A (en) * | 2019-12-30 | 2021-07-16 | 广东铭康香精香料有限公司 | Natural beverage clouding agent and preparation method thereof |
| CN115251397A (en) * | 2021-05-13 | 2022-11-01 | 南京北极光生物科技有限公司 | Stable milky mineral supplement |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107969598B (en) | 2021-01-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4294606B2 (en) | Emulsified fragrance composition | |
| CN107969598A (en) | A kind of beverage freeze proof essence and preparation method thereof | |
| US20140356463A1 (en) | Process for obtaining citrus fiber from citrus peel | |
| US20070160738A1 (en) | Stabilised emulsion | |
| BRPI0619166A2 (en) | beverage emulsion | |
| CN108024559A (en) | Sucrose monoester microemulsion | |
| US20040062845A1 (en) | Beverage emulsion stabilizer | |
| BR112015007567A2 (en) | O / W type micro emulsion constituent | |
| CA1142024A (en) | Liquid seasoning compounds i | |
| CN105077162A (en) | Citrus flavoring combination and preparation method thereof | |
| CN105029667A (en) | Water-soluble anise oil microemulsion for cigarettes and preparation method and application thereof | |
| JP2004514765A (en) | Beverage emulsion stabilizer | |
| US11363824B2 (en) | Oil-in-water dispersion type oil-containing liquid food | |
| Paul et al. | Development of functional ice cream using basil oil microcapsules | |
| US20180153199A1 (en) | Process for obtaining citrus fiber from citrus peel | |
| CN109247559A (en) | A kind of butterfat flavour enhancer and preparation method thereof | |
| CN110536609B (en) | Acidic oil-in-water type emulsified seasoning and method for producing same | |
| JP2016141708A (en) | Paprika pigment and manufacturing method thereof | |
| RU2580129C2 (en) | Novel method for producing stabilised edible oil-in-water emulsion containing no food additives | |
| JP6817931B2 (en) | Liquid composition containing fruit essential oil | |
| JP7137432B2 (en) | acidic liquid seasoning | |
| CN109068708B (en) | Method for producing clear type beverage | |
| KR20240064291A (en) | Natural emulsifier comprising Genus Cirsium plant extract | |
| US20210392926A1 (en) | Weighting Agents for Citrus Beverages | |
| CN103300183B (en) | Cool tea concentrated liquid and extraction method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |