CN107969598B - Anti-freezing essence for beverage and preparation method thereof - Google Patents
Anti-freezing essence for beverage and preparation method thereof Download PDFInfo
- Publication number
- CN107969598B CN107969598B CN201711177582.0A CN201711177582A CN107969598B CN 107969598 B CN107969598 B CN 107969598B CN 201711177582 A CN201711177582 A CN 201711177582A CN 107969598 B CN107969598 B CN 107969598B
- Authority
- CN
- China
- Prior art keywords
- essence
- beverage
- freezing
- oil
- emulsifier
- 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.)
- Active
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 46
- 238000007710 freezing Methods 0.000 title claims abstract description 46
- 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 63
- 239000000341 volatile oil Substances 0.000 claims abstract description 27
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 26
- 239000003921 oil Substances 0.000 claims abstract description 25
- 239000002904 solvent Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 20
- 239000000600 sorbitol Substances 0.000 claims abstract description 20
- 239000012153 distilled water Substances 0.000 claims abstract description 19
- 239000000839 emulsion Substances 0.000 claims abstract description 17
- 230000002528 anti-freeze Effects 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 22
- 235000019198 oils Nutrition 0.000 claims description 19
- 150000003904 phospholipids Chemical class 0.000 claims description 17
- 239000000284 extract Substances 0.000 claims description 15
- 235000009001 Quillaja saponaria Nutrition 0.000 claims description 13
- 108010053481 Antifreeze Proteins Proteins 0.000 claims description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 7
- 125000005456 glyceride group Chemical group 0.000 claims description 7
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 5
- 240000002319 Citrus sinensis Species 0.000 claims description 5
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical group CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 241001454523 Quillaja saponaria Species 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 235000019501 Lemon oil Nutrition 0.000 claims description 3
- 239000010656 jasmine oil Substances 0.000 claims description 3
- 239000010501 lemon oil Substances 0.000 claims description 3
- 241001092142 Molina Species 0.000 claims 1
- 238000004945 emulsification Methods 0.000 abstract description 7
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 239000000686 essence Substances 0.000 description 81
- 238000012360 testing method Methods 0.000 description 14
- 239000012085 test solution Substances 0.000 description 12
- 241001092473 Quillaja Species 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 238000001556 precipitation Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000013068 control sample Substances 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000010489 acacia gum Nutrition 0.000 description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 229940116816 quillaja saponaria bark extract Drugs 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000219287 Saponaria 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
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000002304 perfume Substances 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
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
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 anti-freezing essence for a beverage and a preparation method thereof, and relates to the technical field of food additives. The anti-freezing essence comprises the following components in percentage by weight: 40-90% of glycerol; 1-5% of sorbitol; 1-30% of distilled water; 1-10% of emulsifier; 1-10% of essential oil; 0.5-10% of oil phase solvent. By adopting the glycerol and the sorbitol as the low temperature resistant solvent, the anti-freezing essence for the beverage with the essence-in-water-in-oil structure is formed under the emulsification action of the emulsifier, the anti-freezing essence can not be frozen below 20 ℃ below zero, the phenomenon of emulsion breaking and layering can not occur after the anti-freezing essence is frozen and the anti-freezing essence is good in stability when the anti-freezing essence is recovered to the room temperature, and the mouthfeel of the beverage is kept when the anti-freezing essence is.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to anti-freezing essence for a beverage and a preparation method thereof.
Background
The essence is a concentrated aromatic oil which is synthesized by people and imitates the smell of fruits and natural spices. It is an artificial perfume. It is used for preparing food, cosmetics and cigarette. The edible essence is prepared by carefully blending natural and natural equivalent spices and synthetic spices according to the fragrance of natural food. Including various essences of water and oil of fruits, milk, poultry, meat, vegetables, nuts, preserves, emulsion, wine and the like, and is suitable for foods such as beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, cans, wine and the like. The edible essence can be in the form of liquid, powder, microcapsule, slurry, etc.
In the chinese patent publication No. CN101642233A, a milky liquid essence is disclosed, which is composed of the following components in percentage by mass: 10-18% of milk flavor essential oil, 7-12% of modified Arabic gum and 70-83% of distilled water.
The milky liquid essence adopts water as a continuous phase, and when the milky liquid essence is added into a beverage, the beverage can be frozen below zero when passing through a region with lower temperature in the transportation process, so that the essence is demulsified, the beverage is easy to delaminate, and the beverage system has poor stability and poor taste.
Therefore, a new solution is needed to solve the above problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the anti-freezing essence for the beverage, which solves the problem that the essence is easy to demulsify at low temperature by adopting the glycerol and the sorbitol as low-temperature resistant solvents and matching with an emulsifier, and has the advantages of good low-temperature resistance, difficult demulsification and good stability.
In order to achieve the first purpose, the invention provides the following technical scheme:
an anti-freezing essence for beverages comprises the following components in percentage by weight:
40-90% of glycerol;
1-5% of sorbitol;
1-30% of distilled water;
1-10% of emulsifier;
1-10% of essential oil;
0.5-10% of oil phase solvent.
By adopting the technical scheme, the anti-freezing essence for the beverage with the essence-in-water-in-oil structure is formed by adopting the glycerol and the sorbitol as the low temperature resistant solvent under the emulsification action of the emulsifier, the anti-freezing essence can not be frozen below 20 ℃ below zero, the phenomenon of demulsification and stratification can not occur after the anti-freezing essence is frozen and the anti-freezing essence is good in stability when the anti-freezing essence is recovered to the room temperature, and the anti-freezing essence can keep the mouthfeel of the beverage and has the function of corrosion prevention when being.
More preferably, the emulsifier is a quillaja bark extract.
Through the technical scheme, when the glycerol and the sorbitol are used as solvents, stable emulsion is difficult to form by adopting a conventional emulsifier, and researches show that the stable emulsion can be well formed by adopting the quillaia saponaria bark extract.
More preferably, the anti-freezing essence for the beverage also comprises 0.1-1 wt% of phospholipid.
According to the technical scheme, foam is generated when the quillaja bark extract is used as the emulsifier, the foam generated by the quillaja bark extract can be eliminated after the phospholipid is added, and meanwhile, the dispersity of the essence can be improved by the quillaja bark extract in cooperation with the quillaja bark extract, so that the stability is further enhanced.
More preferably, the oil phase solvent is caprylic capric glyceride.
By adopting the technical scheme, the caprylocaprate glyceride is colorless and odorless, has low viscosity, does not interfere the fragrance of essential oil, and has good intersolubility with the essential oil and good stability.
More preferably, the essential oil comprises any one of sweet orange essential oil, lemon oil and jasmine oil.
The second purpose of the invention is to provide a preparation method of the anti-freezing essence for the beverage, and the anti-freezing essence prepared by the method has the advantages of good low-temperature resistance, difficult demulsification and good stability.
In order to achieve the second purpose, the invention provides the following technical scheme:
a preparation method of antifreeze essence for beverage comprises the following steps:
step one, adding glycerol, an emulsifier, sorbitol and distilled water into a first stirring tank, and stirring until the glycerol, the emulsifier, the sorbitol and the distilled water are dissolved to form a phase A;
adding phospholipid, an oil phase solvent and essential oil into a second stirring tank, and stirring until the phospholipid, the oil phase solvent and the essential oil are dissolved to form a phase B;
step three, opening a homogenizing head of the first stirring tank, preliminarily emulsifying the phase A, linearly dripping the dissolved phase B into the phase A, and shearing for 1-2 hours to form a primary emulsion;
and step four, homogenizing the primary emulsion under high pressure, wherein the homogenizing pressure is 20MPa at the first stage and 5MPa at the second stage, and homogenizing twice to obtain the anti-freezing essence.
By adopting the glycerol and the sorbitol as the low temperature resistant solvent, the anti-freezing essence for the beverage with the essence-in-water-in-oil structure is formed under the emulsification action of the emulsifier, the anti-freezing essence can not be frozen below 20 ℃ below zero, the phenomenon of emulsion breaking and layering can not occur after the anti-freezing essence is frozen and the anti-freezing essence is good in stability when the anti-freezing essence is recovered to the room temperature, and the mouthfeel of the beverage is kept when the anti-freezing essence is. The soapbark extract can well form stable emulsion, phospholipid is adopted to eliminate foam generated by the soapbark extract, and meanwhile, the dispersion of essence is improved by cooperating with the soapbark extract.
In conclusion, the invention has the following beneficial effects:
(1) by adopting glycerol and sorbitol as low temperature resistant solvents, the anti-freezing essence for the beverage with the essence-in-water-in-oil structure is formed under the emulsification action of the quillaja bark extract, the anti-freezing essence can not be frozen below-20 ℃, and the anti-freezing essence can not be demulsified and delaminated after being frozen and restored to the room temperature, has good stability, and can keep the taste of the beverage when being used as a beverage additive;
(2) after the phospholipid is added, the foam generated by the quillaja bark extract can be eliminated, and meanwhile, the dispersion of the essence can be improved by cooperating with the quillaja bark extract, so that the stability is further enhanced.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
Example 1: as shown in figure 1, the antifreeze essence for the beverage comprises the following components in parts by weight as shown in Table 1, and is prepared by the following steps:
step one, adding glycerol, an emulsifier, sorbitol and distilled water into a first stirring tank, and stirring until the glycerol, the emulsifier, the sorbitol and the distilled water are dissolved to form a phase A;
adding phospholipid, an oil phase solvent and essential oil into a second stirring tank, and stirring until the phospholipid, the oil phase solvent and the essential oil are dissolved to form a phase B;
step three, opening a homogenizing head of the first stirring tank, preliminarily emulsifying the phase A, linearly dripping the dissolved phase B into the phase A, and shearing for 1-2 hours to form a primary emulsion;
and step four, homogenizing the primary emulsion under high pressure, wherein the homogenizing pressure is 20MPa at the first stage and 5MPa at the second stage, and homogenizing twice to obtain the anti-freezing essence.
Wherein the emulsifier is Quillaja saponaria bark extract, the oil phase solvent is caprylic/capric glyceride, and the essential oil is Citrus sinensis essential oil.
Examples 2 to 5: an anti-freeze essence for beverage is different from the essence in example 1 in that the components and the corresponding weight percentages are shown in Table 1.
TABLE 1 Components and weight percentages thereof in examples 1-5
Example 6: an anti-freezing essence for beverage is different from the essence in example 1 in that the emulsifier is citric acid fatty glyceride.
Example 7: the antifreeze essence for the beverage is different from the antifreeze essence in the embodiment 3 in that the antifreeze essence for the beverage also comprises 0.1 weight percent of phospholipid.
Example 8: the antifreeze essence for the beverage is different from the antifreeze essence in the embodiment 3 in that the antifreeze essence for the beverage also comprises 0.5 weight percent of phospholipid.
Example 9: the antifreeze essence for the beverage is different from the antifreeze essence in the embodiment 3 in that the antifreeze essence for the beverage also comprises 1 weight percent of phospholipid.
Example 10: an anti-freeze essence for beverage is different from the essence in example 3 in that the essential oil is lemon oil.
Example 11: an anti-freezing essence for a beverage is different from the anti-freezing essence in example 1 in that the essential oil is jasmine oil.
Comparative example 1: the milk emulsion essence disclosed in the Chinese invention patent with the publication number of CN101642233A is composed of the following components in percentage by mass: milk essence oil 10%, modified Arabic gum 10% (U.S. TIC corporation, patent No. US 6,455,512), and distilled water 80%, and is prepared into milk emulsion essence by conventional emulsion essence preparation methods such as pre-emulsification and homogenizing.
Comparative example 2: an anti-freeze essence for beverage is different from that in example 8 in that sorbitol is replaced by distilled water in equal weight percentage.
Comparative example 3: an anti-freezing essence for beverages is different from that in example 8 in that glycerol is replaced by distilled water in equal weight percentage.
Comparative example 4: an anti-freezing essence for beverages is different from the anti-freezing essence in example 8 in that the weight percentage of glycerol is 30%.
Comparative example 5: an antifreeze essence for beverage, which is different from the antifreeze essence in example 8, wherein the emulsifier is Arabic gum.
Comparative example 6: an anti-freeze essence for beverage is different from the essence in example 8 in that the anti-freeze essence is prepared by the following steps:
step one, adding glycerol, an emulsifier, sorbitol and distilled water into a first stirring tank, and stirring until the glycerol, the emulsifier, the sorbitol and the distilled water are dissolved to form a phase A;
adding phospholipid, an oil phase solvent and essential oil into a second stirring tank, and stirring until the phospholipid, the oil phase solvent and the essential oil are dissolved to form a phase B;
and step three, opening a homogenizing head of the first stirring tank, preliminarily emulsifying the phase A, dropwise adding the dissolved phase B to the phase A, and shearing for 1-2 hours to obtain the anti-freezing essence.
Wherein the emulsifier is Quillaja saponaria bark extract, the oil phase solvent is caprylic/capric glyceride, and the essential oil is Citrus sinensis essential oil.
Comparative example 7: an anti-freeze essence for beverage is different from the essence in example 8 in that the anti-freeze essence is prepared by the following steps: adding glycerol, emulsifier, sorbitol, distilled water, phospholipid, oil phase solvent and essential oil into a stirring tank, stirring until the mixture is dissolved, carrying out primary emulsification, and shearing for 1-2 hours to obtain the anti-freezing essence; wherein the emulsifier is Quillaja saponaria bark extract, the oil phase solvent is caprylic/capric glyceride, and the essential oil is Citrus sinensis essential oil.
test-Freeze test
Test samples: the antifreeze essence obtained in examples 1-11 is used as a test sample 1-11, the antifreeze essence obtained in comparative examples 1-7 is used as a control sample 1-7, a test solution is prepared by the method of GB30616-2014 national food safety standard essence for food in B.2.1, 0.1g of the test sample or the control sample is respectively weighed and placed in respective small beakers, sugar water solutions [ 8 g-12 g of sucrose, 0.10 g-0.16 g of citric acid, and distilled water to 100mL are respectively added to prepare a mixture ] to prepare a sugar water solution containing 0.1% of essence, the mixture is uniformly stirred to obtain a test solution, and the test solution is sequentially numbered as 1-18 groups.
The test method comprises the following steps: placing the test solutions of groups 1-18 in a refrigerator at-20 deg.C for 5 hr, taking out, and recovering to room temperature.
1.1 every group of test solutions that restore to room temperature accurately respectively get 10mL add in the centrifuging tube that serial number is 1-18 respectively, then centrifuge for 10min under 4000r/min centrifugal speed, abandon the supernatant, accurately weigh precipitate quality, each group weighs 3 times and gets the average value, utilizes the formula to calculate the precipitation rate:
precipitation rate (%) — precipitate weight (g)/10ml sample weight (g) × 100%;
1.2 accurately taking 10mL of each group of test solution recovered to room temperature, adding the 10mL of test solution into centrifugal tubes with the numbers of 1-18 respectively, centrifuging for 10min at the centrifugal speed of 4000r/min, and standing for 1 day to observe whether the phenomena of layering and precipitation exist.
And (3) test results: the test results of the test solutions of groups 1-18 are shown in Table 2. As can be seen from Table 2, the test solutions of groups 1 to 5 and 7 to 11 did not show significant separation and precipitation, the test solution of group 6 showed slight precipitation, and the test solutions of groups 12 to 18 showed precipitation, indicating that it was difficult to form a stable emulsion using a conventional emulsifier, and that a stable emulsion was well formed using a quillaia bark extract.
The anti-freezing essence for the beverage with the essence-in-water-in-oil structure is formed by adopting glycerol and sorbitol as low-temperature resistant solvents under the emulsification action of the quillaja bark extract, can not be frozen below-20 ℃, can not be demulsified and delaminated after being frozen and restored to the room temperature, and has good stability.
TABLE 2 test results of test solutions of groups 1-18
Test two thousand fold dilution stability
Test samples: the antifreeze essence obtained in the examples 1-11 is used as a test sample 1-11, the antifreeze essence obtained in the comparative examples 1-7 is used as a control sample 1-7, 1.0g of each of the test sample 1-11 and the control sample 1-7, 80 g-120 g of white granulated sugar, 1.0 g-1.6 g of citric acid and 100mL of distilled water are weighed, heated to be completely dissolved, cooled, transferred into a volumetric flask, diluted to a scale by the distilled water to obtain thousand-fold diluent, which is respectively numbered as the groups 1-18.
The test method comprises the following steps: and sequentially putting 300mL thousand-time diluent in the groups 1-18 in a glass soda bottle, sealing the glass soda bottle, transversely standing at room temperature for 72h, and observing that the surface of the solution has no floating oil and the bottom has no precipitate.
And (3) test results: the results of the test on the thousand-fold dilutions of groups 1-18 are shown in Table 3. As can be seen from Table 3, the antifreeze essence prepared in the application has the advantages of difficult demulsification and good stability.
TABLE 3 test results for groups 1-18 thousand fold dilutions
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (4)
1. The anti-freezing essence for the beverage is characterized by comprising the following components in percentage by weight:
40-90% of glycerol;
1-5% of sorbitol;
1-30% of distilled water;
1-10% of emulsifier;
1-10% of essential oil;
0.5-10% of oil phase solvent;
the emulsifier is Quillaja Saponaria Molina extract;
the antifreeze essence for the beverage also comprises 0.1-1 wt% of phospholipid.
2. The anti-freezing essence for beverages according to claim 1, wherein the oil phase solvent is caprylic capric glyceride.
3. The anti-freeze essence for beverage according to claim 1, wherein the essential oil comprises any one of sweet orange essential oil, lemon oil and jasmine oil.
4. The preparation method of the anti-freezing essence for the beverage is characterized by comprising the following steps of:
step one, adding glycerol, an emulsifier, sorbitol and distilled water into a first stirring tank, and stirring until the glycerol, the emulsifier, the sorbitol and the distilled water are dissolved to form a phase A;
adding phospholipid, an oil phase solvent and essential oil into a second stirring tank, and stirring until the phospholipid, the oil phase solvent and the essential oil are dissolved to form a phase B;
step three, opening a homogenizing head of the first stirring tank, preliminarily emulsifying the phase A, linearly dripping the dissolved phase B into the phase A, and shearing for 1-2 hours to form a primary emulsion;
and step four, homogenizing the primary emulsion under high pressure, wherein the homogenizing pressure is 20MPa at the first stage and 5MPa at the second stage, and homogenizing twice to obtain the anti-freezing 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 CN107969598A (en) | 2018-05-01 |
| CN107969598B true 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) |
Families Citing this family (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 |
|---|
| 一种新型透明乳化香精的制备研究;邓晶晶，等;《中国食品添加剂》;20111231(第1期);第89-95页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107969598A (en) | 2018-05-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4294606B2 (en) | Emulsified fragrance composition | |
| CN107969598B (en) | Anti-freezing essence for beverage and preparation method thereof | |
| AU2021209248B2 (en) | Preparing stable liquid emulsion forms of plant extract | |
| JP6038045B2 (en) | Emulsified composition and composition containing the same | |
| CN108024559B (en) | Sucrose monoester microemulsion | |
| JP5583014B2 (en) | Modified sugar beet pectin and its application | |
| JP5109972B2 (en) | Method for producing capsinoid-containing food or drink | |
| RU2006117758A (en) | CONTAINING FOOD FIBERS EMULSION WITH LOW CARBOHYDRATE CONTENT | |
| EP2112890A2 (en) | Food and beverage emulsifiers | |
| KR20080059313A (en) | EXTRACT LIQUID CONTAINING Beta;-CRYPTOXANTHIN INGREDIENT, AND FOOD OR BEVERAGE AND SOAP OR COSMETIC EACH CONTAINING THE EXTRACT LIQUID | |
| CN101904480B (en) | Method for preparing micro-emulsified essence | |
| US20040062845A1 (en) | Beverage emulsion stabilizer | |
| JP2004514765A (en) | Beverage emulsion stabilizer | |
| CN1117798A (en) | Instant buttered tea and its making technology | |
| JP4658889B2 (en) | Alcohol-resistant transparent emulsion composition and method for producing the same | |
| JP2016141708A (en) | Paprika pigment and manufacturing method thereof | |
| JP6637655B2 (en) | Food and beverage defoamer | |
| JP5260365B2 (en) | Emulsified composition produced using modified sugar beet pectin and method for producing the same | |
| JP2004210957A (en) | Emulsifier composition and emulsified or slightly emulsified beverage containing the same emulsion | |
| JP2007016000A (en) | Thioctic acid-containing composition | |
| CA3115267A1 (en) | Weighting agents for citrus beverages | |
| JP4654356B2 (en) | Fragrance composition and food containing the same | |
| JP5668892B2 (en) | Esterified water-soluble soybean polysaccharide | |
| US20240254337A1 (en) | Paprika emulsified dye preparation and method for producing same | |
| SG175813A1 (en) | Heated mixture of soy sauce and sugar, and fatty food |
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 |