CN108077674A - Flavor beverage containing natural orange juice and preparation method thereof - Google Patents
Flavor beverage containing natural orange juice and preparation method thereof Download PDFInfo
- Publication number
- CN108077674A CN108077674A CN201711326733.4A CN201711326733A CN108077674A CN 108077674 A CN108077674 A CN 108077674A CN 201711326733 A CN201711326733 A CN 201711326733A CN 108077674 A CN108077674 A CN 108077674A
- Authority
- CN
- China
- Prior art keywords
- orange juice
- flavor beverage
- flavor
- natural orange
- juice
- 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.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 116
- 235000019634 flavors Nutrition 0.000 title claims abstract description 115
- 235000013361 beverage Nutrition 0.000 title claims abstract description 101
- 235000015205 orange juice Nutrition 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 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 54
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 44
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 33
- 241000220317 Rosa Species 0.000 claims abstract description 32
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 29
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 28
- 229960004543 anhydrous citric acid Drugs 0.000 claims abstract description 27
- DAZVQBRBQNOFSG-UHFFFAOYSA-N 3-phenylpropanoic acid;sodium Chemical compound [Na].OC(=O)CCC1=CC=CC=C1 DAZVQBRBQNOFSG-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000004376 Sucralose Substances 0.000 claims abstract description 25
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 25
- 235000019408 sucralose Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 244000248349 Citrus limon Species 0.000 claims abstract 6
- 239000000463 material Substances 0.000 claims description 26
- 235000015203 fruit juice Nutrition 0.000 claims description 25
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 22
- 235000020357 syrup Nutrition 0.000 claims description 21
- 239000006188 syrup Substances 0.000 claims description 21
- 238000011282 treatment Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 239000002253 acid Substances 0.000 claims description 13
- 238000012545 processing Methods 0.000 claims description 13
- 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 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- NXMUXTAGFPJGTQ-UHFFFAOYSA-N decanoic acid;octanoic acid Chemical compound CCCCCCCC(O)=O.CCCCCCCCCC(O)=O NXMUXTAGFPJGTQ-UHFFFAOYSA-N 0.000 claims description 11
- 125000005456 glyceride group Chemical group 0.000 claims description 11
- 235000011187 glycerol Nutrition 0.000 claims description 11
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims description 11
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 150000005691 triesters Chemical class 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 230000001052 transient effect Effects 0.000 claims description 10
- 238000010008 shearing Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
- 238000001556 precipitation Methods 0.000 abstract description 7
- 230000014759 maintenance of location Effects 0.000 abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 description 27
- 241000675108 Citrus tangerina Species 0.000 description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000011017 operating method Methods 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 2
- 239000004324 sodium propionate Substances 0.000 description 2
- 229960003212 sodium propionate Drugs 0.000 description 2
- 235000010334 sodium propionate Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting 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 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation 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 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of flavor beverages containing natural orange juice and preparation method thereof, are related to flavor beverage technical field, and above-mentioned flavor beverage is mainly formulated per 1L by following raw material：20~40g of natural orange juice, 70~100g of fructose syrup, 30~50g of white granulated sugar, 0.5~3g of anhydrous citric acid, 0.01~0.3g of benzenpropanoic acid sodium, 0.01~0.1g of Sucralose, 0.01~0.1g of lemon yellow, 0.1~1g of famille rose 0.001~0.01g, 0.5~5g of Orange-flavored essence and emulsifier.The present invention passes through the flavor beverage containing natural orange juice made from said ratio, the content of natural orange juice can be controlled in 20~40g/L, and adding emulsifier stablizes the natural orange juice in flavor beverage, reduce the generation of precipitation and turbidity phenomenon, after 12 months, flavor beverage remains to keep fresh flavor, in good taste, and flavor retention period is long.
Description
Technical field
The present invention relates to flavor beverage technical field, more particularly, to a kind of flavor beverage and its system containing natural orange juice
Preparation Method.
Background technology
Orange as it is a kind of should season fruit, it is acid sweet in flavor, warm-natured, enter lung, for septum pectorale knot gas, vomit inverse few food, stomach-Yin not
Very thirsty, cough with lung heat and insobriety have good health-care efficacy in foot, mouth.Meanwhile orange nutrition also very abundant, one
Orange just almost meets Vitamin C content needed for human body one day, and contains more than 170 kind plant compounds and 60 in orange
Remaining kind of flavone compound, most of substances therein are naturals.
Therefore, orange is widely used in the preparation field of fruit drink.But due to the flesh-content in orange compared with
Height, the flavor of product has significant change during being stored in the shelf-life and color is deepened, serious influence product
Mouthfeel and appearance.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of flavor beverage containing natural orange juice, the flavor beverage it is natural
Orange juice content is in 20~40g/L, and adding emulsifier stablizes the natural orange juice in flavor beverage, reduces precipitation and turbidity phenomenon
It generates, after 12 months, flavor beverage remains to keep fresh flavor, in good taste, and flavor retention period is long.
A kind of flavor beverage containing natural orange juice provided by the invention, it is main per 1L flavor beverages based on quality grams
It is formulated by following raw material：20~40g of natural orange juice, 70~100g of fructose syrup, 30~50g of white granulated sugar, anhydrous citric acid
0.5~3g, 0.01~0.3g of benzenpropanoic acid sodium, 0.01~0.1g of Sucralose, 0.01~0.1g of lemon yellow, famille rose 0.001~
0.1~1g of 0.01g, 0.5~5g of Orange-flavored essence and emulsifier.
Further, based on quality grams, mainly it is formulated per 1L flavor beverages by following raw material：Natural orange juice 25~
35g, 75~95g of fructose syrup, 35~45g of white granulated sugar, 0.6~2.5g of anhydrous citric acid, 0.05~0.2g of benzenpropanoic acid sodium, trichlorine
0.02~0.06g of sucrose, 0.01~0.08g of lemon yellow, 0.002~0.008g of famille rose, 0.8~3g of Orange-flavored essence and emulsifier
0.2~0.8g.
Further, based on quality grams, mainly it is formulated per 1L flavor beverages by following raw material：Natural orange juice 28
~32g, 80~88g of fructose syrup, 36~40g of white granulated sugar, 0.8~1.2g of anhydrous citric acid, 0.1~0.15g of benzenpropanoic acid sodium, three
0.03~0.05g of chlorine sucrose, 0.02~0.05g of lemon yellow, 0.003~0.006g of famille rose, 1~2g of Orange-flavored essence and emulsifier
0.3~0.5g.
Further, the purity of the lemon yellow is 85%, and the purity of the famille rose is 87%.
Further, the emulsifier is mainly by starch Sodium Octenyl Succinate, sorbierite, Glycerin, mixed triester with caprylic acid capric acid and acetic acid
Isobutyl acid glyceride forms,
Starch Sodium Octenyl Succinate, sorbierite, Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride in the emulsifier
Mass ratio be 1~5：1~5：1~5：1~5.
The second object of the present invention is to provide a kind of preparation method of the flavor beverage containing natural orange juice, this method tool
There is the advantages that operating method is convenient, suitable for large-scale batch production.
A kind of preparation method of flavor beverage containing natural orange juice provided by the invention, the preparation method include following
Step：
(a), prepared by syrup：White granulated sugar and fructose syrup are completely dissolved in 60~80 DEG C of water, with postcooling, are made
Syrup；
(b), prepared by auxiliary material：Anhydrous citric acid, benzenpropanoic acid sodium, Sucralose, lemon yellow and famille rose are dissolved separately in
In water, each auxiliary material solution is made；
(c), fruit juice pre-processes：After natural orange juice to be carried out to shear thinning processing and TRANSIENT HIGH TEMPERATURE sterilization treatment successively, system
Fruit juice must be pre-processed；
(d), constant volume is allocated：Syrup made from step (a), each auxiliary material made from step (b) are sequentially added in blend tank
Solution and step (c) pretreatment fruit juice obtained, then add in Orange-flavored essence and emulsifier and constant volume, are made and contain natural tangerine
The flavor beverage of juice.
Further, the time of the shear thinning processing is 30~60min.
Further, the TRANSIENT HIGH TEMPERATURE sterilization treatment is that the natural orange juice after shear treatment is heated to 88~90 DEG C,
Then 20~30 DEG C are cooled to rapidly.
Further, the preparation method is further included carries out high-speed circulating to the flavor beverage obtained containing natural orange juice
The step of shearing.
Further, the shear velocity of the high-speed circulating shearing is 2800~3000rpm/min.
Compared with prior art, beneficial effects of the present invention are：
Flavor beverage provided by the invention containing natural orange juice, based on quality grams, per 1L flavor beverages mainly by with
Lower raw material is formulated：20~40g of natural orange juice, 70~100g of fructose syrup, 30~50g of white granulated sugar, anhydrous citric acid 0.5~
3g, 0.01~0.3g of benzenpropanoic acid sodium, 0.01~0.1g of Sucralose, 0.01~0.1g of lemon yellow, 0.001~0.01g of famille rose,
0.1~1g of 0.5~5g of Orange-flavored essence and emulsifier.The present invention is drunk by containing the flavor of natural orange juice made from said ratio
Material can control the content of natural orange juice in 20~40g/L, and adding emulsifier makes the natural orange juice in flavor beverage steady
It is fixed, the generation of precipitation and turbidity phenomenon is reduced, after 12 months, flavor beverage remains to keep fresh flavor, in good taste, and flavor is protected
It is long to hold the phase.
Each raw material substep prepare then by the preparation method of the flavor beverage provided by the invention containing natural orange juice
The method for carrying out allotment constant volume, is not required any special process equipment in process, with convenient with operating method,
The advantages that suitable for large-scale batch production.
Specific embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is part of the embodiment of the present invention to apply example, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel all other embodiments obtained without making creative work belong to the model that the present invention protects
It encloses.
According to an aspect of the present invention, a kind of flavor beverage containing natural orange juice, based on quality grams, per 1L flavors
Beverage is mainly formulated by following raw material：20~40g of natural orange juice, 70~100g of fructose syrup, 30~50g of white granulated sugar, nothing
0.5~3g of water citric acid, 0.01~0.3g of benzenpropanoic acid sodium, 0.01~0.1g of Sucralose, 0.01~0.1g of lemon yellow, famille rose
0.1~1g of 0.001~0.01g, 0.5~5g of Orange-flavored essence and emulsifier.
The heretofore described flavor beverage containing natural orange juice includes the function of composition：
Fructose syrup, white granulated sugar and Sucralose in the present invention can make the present invention contain natural tangerine as sweetener
The sweet taste of the flavor beverage of juice is closer to the sweet taste of white granulated sugar, the softer nature of mouthfeel.
In the present invention, the above-mentioned typical but non-limiting content of fructose syrup is：70g, 75g, 80g, 85g, 90g, 95g or
100g。
In the present invention, the above-mentioned typical but non-limiting content of white granulated sugar is：30g, 35g, 40g, 45g or 50g.
In the present invention, the above-mentioned typical but non-limiting content of Sucralose is：0.01g, 0.03g, 0.05g, 0.08g or
0.1g。
Anhydrous citric acid in the present invention can enrich the mouthfeel of flavor beverage of the present invention as acid, while inhibit it
The uncomfortable mouthfeel that his component is brought.
In the present invention, the above-mentioned typical but non-limiting content of anhydrous citric acid is：0.5g, 1g, 1.5g, 2g, 2.5g or
3g。
Benzenpropanoic acid sodium in the present invention is added as preservative in flavor beverage；Lemon yellow and famille rose are used as toner
Addition makes beverage of the present invention have better color and luster in flavor beverage；Orange-flavored essence is added as flavoring agent in flavor beverage
In, the orange juice taste of beverage of the present invention can be increased.
In the present invention, the above-mentioned typical but non-limiting content of benzenpropanoic acid sodium is：0.01g、0.05g、0.1g、0.15g、
0.2g or 0.3g.
In the present invention, the above-mentioned typical but non-limiting content of lemon yellow is：0.01g, 0.03g, 0.05g, 0.08g or
0.1g。
In the present invention, the above-mentioned typical but non-limiting content of famille rose is：0.001g、0.003g、0.005g、0.008g
Or 0.01g.
In the present invention, the above-mentioned typical but non-limiting content of Orange-flavored essence is：0.5g, 1g, 1.5g, 2g, 3g, 4g or
5g。
The present invention contains the flavor beverage of natural orange juice, based on quality grams, per 1L flavor beverages mainly by following raw material
It is formulated：20~40g of natural orange juice, 70~100g of fructose syrup, 30~50g of white granulated sugar, 0.5~3g of anhydrous citric acid, benzene
0.01~0.3g of sodium propionate, 0.01~0.1g of Sucralose, 0.01~0.1g of lemon yellow, 0.001~0.01g of famille rose, tangerine taste
0.1~1g of 0.5~5g of essence and emulsifier.The present invention, can by the flavor beverage containing natural orange juice made from said ratio
Controlling the content of natural orange juice in 20~40g/L, and adding emulsifier stablizes the natural orange juice in flavor beverage, reduces
The generation of precipitation and turbidity phenomenon, after 12 months, flavor beverage remains to keep fresh flavor, in good taste, and flavor retention period is long.
In the preferred embodiment of the present invention, based on quality grams, per 1L flavor beverages mainly by following raw material
It is formulated：25~35g of natural orange juice, 75~95g of fructose syrup, 35~45g of white granulated sugar, 0.6~2.5g of anhydrous citric acid, benzene
0.05~0.2g of sodium propionate, 0.02~0.06g of Sucralose, 0.01~0.08g of lemon yellow, 0.002~0.008g of famille rose, tangerine
Savory smart 0.8~3g and 0.2~0.8g of emulsifier.
In above-mentioned preferred embodiment, based on quality grams, mainly it is formulated per 1L flavor beverages by following raw material：
28~32g of natural orange juice, 80~88g of fructose syrup, 36~40g of white granulated sugar, 0.8~1.2g of anhydrous citric acid, benzenpropanoic acid sodium 0.1
~0.15g, 0.03~0.05g of Sucralose, 0.02~0.05g of lemon yellow, 0.003~0.006g of famille rose, Orange-flavored essence 1~
0.3~0.5g of 2g and emulsifier.
In the present invention, by the further adjustment and optimization to each component raw material dosage ratio, so as to further optimize
The effect of flavor beverage of the present invention containing natural orange juice.
In the preferred embodiment of the present invention, the purity of the lemon yellow is 85%, the purity of the famille rose
For 87%.
As a preferred embodiment, the purity of above-mentioned lemon yellow is 85%, the purity of the famille rose is 87%,
It can make flavor beverage of the present invention that there is more tempting color and luster, meanwhile, compared with analytically pure lemon yellow and carmine reduction
The cost of production.
In the preferred embodiment of the present invention, the emulsifier is mainly by starch Sodium Octenyl Succinate, sorb
Alcohol, Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride composition,
Starch Sodium Octenyl Succinate, sorbierite, Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride in the emulsifier
Mass ratio be 1~5：1~5：1~5：1~5.
As a preferred embodiment, the addition of mentioned emulsifier can make the natural orange juice in flavor beverage steady
It is fixed, the generation of precipitation and turbidity phenomenon is reduced, after 12 months, flavor beverage remains to keep fresh flavor, in good taste, and flavor is protected
It is long to hold the phase.
According to an aspect of the present invention, a kind of preparation method of the flavor beverage containing natural orange juice, the preparation side
Method comprises the following steps：
(a), prepared by syrup：White granulated sugar and fructose syrup are completely dissolved in 60~80 DEG C of water, with postcooling, are made
Syrup；
(b), prepared by auxiliary material：Anhydrous citric acid, benzenpropanoic acid sodium, Sucralose, lemon yellow and famille rose are dissolved separately in
In water, each auxiliary material solution is made；
(c), fruit juice pre-processes：After natural orange juice to be carried out to shear thinning processing and TRANSIENT HIGH TEMPERATURE sterilization treatment successively, system
Fruit juice must be pre-processed；
(d), constant volume is allocated：Syrup made from step (a), each auxiliary material made from step (b) are sequentially added in blend tank
Solution and step (c) pretreatment fruit juice obtained, then add in Orange-flavored essence and emulsifier and constant volume, are made and contain natural tangerine
The flavor beverage of juice.
Each raw material substep prepare and then adjusted by the preparation method of flavor beverage of the present invention containing natural orange juice
Any special process equipment is not required in method with constant volume in process, with convenient with operating method, suitable for big
The advantages that scale mass production.
Preferably, step (a) of the present invention and the additive amount of water in the preparation process of step (b) progress syrup and auxiliary material solution
Each raw material of being subject to fully dissolves.
In the preferred embodiment of the present invention, the time of the shear thinning processing is 30~60min.
As a preferred embodiment, above-mentioned shear thinning processing can be such that flavor beverage of the present invention has preferably
Mobility, and then the more conducively allotment production in later stage, while the mouthfeel of final flavor beverage obtained can also be improved.
In the preferred embodiment of the present invention, the TRANSIENT HIGH TEMPERATURE sterilization treatment is will be natural after shear treatment
Orange juice is heated to 88~90 DEG C, is then cooled to 20~30 DEG C rapidly.
In the preferred embodiment of the present invention, the preparation method is further included to obtained containing natural orange juice
Flavor beverage carries out the step of high-speed circulating shearing.
In above-mentioned preferred embodiment, the shear velocity of the high-speed circulating shearing is 2800~3000rpm/min.
Preferably, the shear velocity of the high-speed circulating shearing is 2900rpm/min.
Technical scheme is described further below in conjunction with embodiment and comparative example.
Embodiment 1
A kind of flavor beverage containing natural orange juice based on quality grams, is mainly matched somebody with somebody per 1L flavor beverages by following raw material
It makes：Natural orange juice 20g, fructose syrup 70g, white granulated sugar 30g, anhydrous citric acid 0.5g, benzenpropanoic acid sodium 0.01g, trichlorine sugarcane
Sugared 0.1g, lemon yellow 0.1g, famille rose 0.01g, Orange-flavored essence 5g and emulsifier 1g；
Starch Sodium Octenyl Succinate, sorbierite, Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride in the emulsifier
Mass ratio be 1：2：3：5；
The preparation method of the above-mentioned flavor beverage containing natural orange juice comprises the following steps：
(a), prepared by syrup：White granulated sugar and fructose syrup are completely dissolved in 60 DEG C of water, with postcooling, sugar is made
Slurry；
(b), prepared by auxiliary material：Anhydrous citric acid, benzenpropanoic acid sodium, Sucralose, lemon yellow and famille rose are dissolved separately in
In water, each auxiliary material solution is made；
(c), fruit juice pre-processes：Natural orange juice is carried out to shear thinning processing 30min successively, it then will be after shear treatment
Natural orange juice is cooled to rapidly 20 DEG C of progress TRANSIENT HIGH TEMPERATURE sterilization treatments after being heated to 88 DEG C after, pretreatment fruit juice is made；
(d), constant volume is allocated：Syrup made from step (a), each auxiliary material made from step (b) are sequentially added in blend tank
Solution and step (c) pretreatment fruit juice obtained, then add in Orange-flavored essence and emulsifier and constant volume, are made and contain natural tangerine
The flavor beverage of juice.
Embodiment 2
A kind of flavor beverage containing natural orange juice based on quality grams, is mainly matched somebody with somebody per 1L flavor beverages by following raw material
It makes：Natural orange juice 40g, fructose syrup 100g, white granulated sugar 50g, anhydrous citric acid 3g, benzenpropanoic acid sodium 0.3g, Sucralose
0.1g, lemon yellow 0.01g, famille rose 0.01g, Orange-flavored essence 0.5g and emulsifier 0.1g；
Starch Sodium Octenyl Succinate, sorbierite, Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride in the emulsifier
Mass ratio be 5：3：2：1；
The preparation method of the above-mentioned flavor beverage containing natural orange juice comprises the following steps：
(a), prepared by syrup：White granulated sugar and fructose syrup are completely dissolved in 80 DEG C of water, with postcooling, sugar is made
Slurry；
(b), prepared by auxiliary material：Anhydrous citric acid, benzenpropanoic acid sodium, Sucralose, lemon yellow and famille rose are dissolved separately in
In water, each auxiliary material solution is made；
(c), fruit juice pre-processes：Natural orange juice is carried out to shear thinning processing 60min successively, it then will be after shear treatment
Natural orange juice is cooled to rapidly 30 DEG C of progress TRANSIENT HIGH TEMPERATURE sterilization treatments after being heated to 90 DEG C after, pretreatment fruit juice is made；
(d), constant volume is allocated：Syrup made from step (a), each auxiliary material made from step (b) are sequentially added in blend tank
Solution and step (c) pretreatment fruit juice obtained, then add in Orange-flavored essence and emulsifier and constant volume, are made and contain natural tangerine
The flavor beverage of juice.
Embodiment 3
A kind of flavor beverage containing natural orange juice based on quality grams, is mainly matched somebody with somebody per 1L flavor beverages by following raw material
It makes：Natural orange juice 25g, fructose syrup 75g, white granulated sugar 35g, anhydrous citric acid 0.6g, benzenpropanoic acid sodium 0.2g, Sucralose
0.02g, lemon yellow 0.08g, famille rose 0.008g, Orange-flavored essence 2g and emulsifier 0.8g；
Starch Sodium Octenyl Succinate, sorbierite, Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride in the emulsifier
Mass ratio be 2：2：3：1；
The preparation method of the above-mentioned flavor beverage containing natural orange juice comprises the following steps：
(a), prepared by syrup：White granulated sugar and fructose syrup are completely dissolved in 60~80 DEG C of water, with postcooling, are made
Syrup；
(b), prepared by auxiliary material：Anhydrous citric acid, benzenpropanoic acid sodium, Sucralose, lemon yellow and famille rose are dissolved separately in
In water, each auxiliary material solution is made；
(c), fruit juice pre-processes：Natural orange juice is carried out to shear thinning processing 40min successively, it then will be after shear treatment
Natural orange juice is cooled to rapidly 22 DEG C of progress TRANSIENT HIGH TEMPERATURE sterilization treatments after being heated to 88 DEG C after, pretreatment fruit juice is made；
(d), constant volume is allocated：Syrup made from step (a), each auxiliary material made from step (b) are sequentially added in blend tank
Solution and step (c) pretreatment fruit juice obtained, then add in Orange-flavored essence and emulsifier and constant volume, are made and contain natural tangerine
The flavor beverage of juice.
Embodiment 4
A kind of flavor beverage containing natural orange juice based on quality grams, is mainly matched somebody with somebody per 1L flavor beverages by following raw material
It makes：Natural orange juice 35g, fructose syrup 95g, white granulated sugar 45g, anhydrous citric acid 0.6g, benzenpropanoic acid sodium 0.2g, Sucralose
0.02g, lemon yellow 0.08g, famille rose 0.008g, Orange-flavored essence 0.8 and emulsifier 0.8g；
Starch Sodium Octenyl Succinate, sorbierite, Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride in the emulsifier
Mass ratio be 3：1：2：4；
The preparation method of the above-mentioned flavor beverage containing natural orange juice comprises the following steps：
(a), prepared by syrup：White granulated sugar and fructose syrup are completely dissolved in 75 DEG C of water, with postcooling, sugar is made
Slurry；
(b), prepared by auxiliary material：Anhydrous citric acid, benzenpropanoic acid sodium, Sucralose, lemon yellow and famille rose are dissolved separately in
In water, each auxiliary material solution is made；
(c), fruit juice pre-processes：Natural orange juice is carried out to shear thinning processing 50min successively, it then will be after shear treatment
Natural orange juice is cooled to rapidly 28 DEG C of progress TRANSIENT HIGH TEMPERATURE sterilization treatments after being heated to 88 DEG C after, pretreatment fruit juice is made；
(d), constant volume is allocated：Syrup made from step (a), each auxiliary material made from step (b) are sequentially added in blend tank
Solution and step (c) pretreatment fruit juice obtained, then add in Orange-flavored essence and emulsifier and constant volume, are made and contain natural tangerine
The flavor beverage of juice.
Embodiment 5
A kind of flavor beverage containing natural orange juice based on quality grams, is mainly matched somebody with somebody per 1L flavor beverages by following raw material
It makes：Natural orange juice 30g, fructose syrup 84g, white granulated sugar 38g, anhydrous citric acid 1g, benzenpropanoic acid sodium 0.13g, Sucralose
0.04g, lemon yellow 0.03g, famille rose 0.005g, Orange-flavored essence 1.5g and emulsifier 0.4g；
Starch Sodium Octenyl Succinate, sorbierite, Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride in the emulsifier
Mass ratio be 4：3：5：4；
The preparation method of the above-mentioned flavor beverage containing natural orange juice comprises the following steps：
(a), prepared by syrup：White granulated sugar and fructose syrup are completely dissolved in 60~80 DEG C of water, with postcooling, are made
Syrup；
(b), prepared by auxiliary material：Anhydrous citric acid, benzenpropanoic acid sodium, Sucralose, lemon yellow and famille rose are dissolved separately in
In water, each auxiliary material solution is made；
(c), fruit juice pre-processes：Natural orange juice is carried out to shear thinning processing 45min successively, it then will be after shear treatment
Natural orange juice is cooled to rapidly 25 DEG C of progress TRANSIENT HIGH TEMPERATURE sterilization treatments after being heated to 90 DEG C after, pretreatment fruit juice is made；
(d), constant volume is allocated：Syrup made from step (a), each auxiliary material made from step (b) are sequentially added in blend tank
Solution and step (c) pretreatment fruit juice obtained, then add in Orange-flavored essence and emulsifier and constant volume, are made and contain natural tangerine
The flavor beverage of juice.
Comparative example 1
A kind of flavor beverage containing natural orange juice based on quality grams, is mainly matched somebody with somebody per 1L flavor beverages by following raw material
It makes：Natural orange juice 50g, fructose syrup 84g, white granulated sugar 38g, anhydrous citric acid 1g, benzenpropanoic acid sodium 0.13g, Sucralose
0.04g, lemon yellow 0.03g, famille rose 0.005g, Orange-flavored essence 1.5g and emulsifier 0.4g；
This comparative example contains the preparation method of natural orange juice flavor beverage with embodiment 5.
Comparative example 2
In this comparative example in addition to emulsifier is not included in raw material, remaining component and preparation method are the same as embodiment 5.
Effect example 1
To show that flavor beverage of the present invention containing natural orange juice has stable system, precipitation and turbidity is not likely to produce, through 12
After the storage of a month, the advantages of flavor beverage of the present invention remains to keep fresh flavor and taste.Now by the embodiment of the present invention 1~
5 and the flavor beverage that is prepared of comparative example 1 and comparative example 2 carry out flavor and sense organ evaluation and test, the results are shown in table below：
As can be seen from the above table, the present invention contains the flavor beverage of natural orange juice, no matter in terms of fruit juice state stability,
Or 1 natural orange juice content of comparative example beverage not within the scope of the present invention and right is obviously stronger than that in terms of taste and flavor
Ratio 2 does not contain the beverage of emulsifier.
In conclusion the flavor beverage of the invention by containing natural orange juice made from said ratio, it can be by natural tangerine
The content of juice is controlled in 20~40g/L, and adding emulsifier stablizes the natural orange juice in flavor beverage, reduces precipitation and turbidity
The generation of phenomenon, after 12 months, flavor beverage remains to keep fresh flavor, in good taste, and flavor retention period is long.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe is described in detail the present invention with reference to foregoing embodiments, it will be understood by those of ordinary skill in the art that：Its according to
Can so modify to the technical solution recorded in foregoing embodiments either to which part or all technical characteristic into
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is not made to depart from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of flavor beverage containing natural orange juice, which is characterized in that based on quality grams, per 1L flavor beverages mainly by with
Lower raw material is formulated：20~40g of natural orange juice, 70~100g of fructose syrup, 30~50g of white granulated sugar, anhydrous citric acid 0.5~
3g, 0.01~0.3g of benzenpropanoic acid sodium, 0.01~0.1g of Sucralose, 0.01~0.1g of lemon yellow, 0.001~0.01g of famille rose,
0.1~1g of 0.5~5g of Orange-flavored essence and emulsifier.
2. the flavor beverage according to claim 1 containing natural orange juice, which is characterized in that based on quality grams, per 1L
Flavor beverage is mainly formulated by following raw material：Natural 25~35g of orange juice, 75~95g of fructose syrup, 35~45g of white granulated sugar,
0.6~2.5g of anhydrous citric acid, 0.05~0.2g of benzenpropanoic acid sodium, 0.02~0.06g of Sucralose, 0.01~0.08g of lemon yellow,
0.2~0.8g of famille rose 0.002~0.008g, 0.8~3g of Orange-flavored essence and emulsifier.
3. the flavor beverage according to claim 2 containing natural orange juice, which is characterized in that based on quality grams, per 1L
Flavor beverage is mainly formulated by following raw material：Natural 28~32g of orange juice, 80~88g of fructose syrup, 36~40g of white granulated sugar,
0.8~1.2g of anhydrous citric acid, 0.1~0.15g of benzenpropanoic acid sodium, 0.03~0.05g of Sucralose, 0.02~0.05g of lemon yellow,
0.3~0.5g of famille rose 0.003~0.006g, 1~2g of Orange-flavored essence and emulsifier.
4. contain the flavor beverage of natural orange juice according to claims 1 to 3 any one of them, which is characterized in that the lemon
Yellow purity is 85%, and the purity of the famille rose is 87%.
5. contain the flavor beverage of natural orange juice according to claims 1 to 3 any one of them, which is characterized in that the emulsification
Agent is mainly made of starch Sodium Octenyl Succinate, sorbierite, Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride,
Starch Sodium Octenyl Succinate in the emulsifier, sorbierite, the matter of Glycerin, mixed triester with caprylic acid capric acid and Sucrose Acetate acid glyceride
Amount is than being 1~5：1~5：1~5：1~5.
6. a kind of preparation method for the flavor beverage for containing natural orange juice according to Claims 1 to 5 any one of them, feature
It is, the preparation method comprises the following steps：
(a), prepared by syrup：White granulated sugar and fructose syrup are completely dissolved in 60~80 DEG C of water, with postcooling, sugar is made
Slurry；
(b), prepared by auxiliary material：Anhydrous citric acid, benzenpropanoic acid sodium, Sucralose, lemon yellow and famille rose are dissolved in water,
Each auxiliary material solution is made；
(c), fruit juice pre-processes：After natural orange juice to be carried out to shear thinning processing and TRANSIENT HIGH TEMPERATURE sterilization treatment successively, it is made pre-
Handle fruit juice；
(d), constant volume is allocated：Syrup made from step (a), each auxiliary material solution made from step (b) are sequentially added in blend tank
And step (c) pretreatment fruit juice obtained, Orange-flavored essence and emulsifier and constant volume are then added in, is made containing natural orange juice
Flavor beverage.
7. the preparation method of the flavor beverage according to claim 6 containing natural orange juice, which is characterized in that the shearing
The time of desaturation processing is 30~60min.
8. the preparation method of the flavor beverage according to claim 6 containing natural orange juice, which is characterized in that described instantaneous
High-temperature sterilization processing is that the natural orange juice after shear treatment is heated to 88~90 DEG C, is then cooled to 20~30 DEG C rapidly.
9. the preparation method of the flavor beverage according to claim 6 containing natural orange juice, which is characterized in that the preparation
Method further includes the step of carrying out high-speed circulating shearing to the flavor beverage obtained containing natural orange juice.
10. the preparation method of the flavor beverage according to claim 9 containing natural orange juice, which is characterized in that the height
The shear velocity of fast circulation shear is 2800~3000rpm/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711326733.4A CN108077674A (en) | 2017-12-13 | 2017-12-13 | Flavor beverage containing natural orange juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711326733.4A CN108077674A (en) | 2017-12-13 | 2017-12-13 | Flavor beverage containing natural orange juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077674A true CN108077674A (en) | 2018-05-29 |
Family
ID=62174945
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711326733.4A Pending CN108077674A (en) | 2017-12-13 | 2017-12-13 | Flavor beverage containing natural orange juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077674A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841468A (en) * | 2021-02-24 | 2021-05-28 | 上海应用技术大学 | Citrus gonggan fruit juice beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194801A (en) * | 1997-03-27 | 1998-10-07 | 源兴(厦门)食品有限公司 | Process for producing kumquat pulp beverage |
| CN102907746A (en) * | 2012-10-29 | 2013-02-06 | 华南理工大学 | Method of using starch sodium octenylsuccinate for preparing orange oil beverage emulsion |
| CN104041880A (en) * | 2014-05-30 | 2014-09-17 | 佛山市三水健力宝贸易有限公司 | Tropical flavor fruit juice beverage and making method thereof |
| CN106579334A (en) * | 2016-11-30 | 2017-04-26 | 浙江绿晶香精有限公司 | Opacifier |
-
2017
- 2017-12-13 CN CN201711326733.4A patent/CN108077674A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194801A (en) * | 1997-03-27 | 1998-10-07 | 源兴(厦门)食品有限公司 | Process for producing kumquat pulp beverage |
| CN102907746A (en) * | 2012-10-29 | 2013-02-06 | 华南理工大学 | Method of using starch sodium octenylsuccinate for preparing orange oil beverage emulsion |
| CN104041880A (en) * | 2014-05-30 | 2014-09-17 | 佛山市三水健力宝贸易有限公司 | Tropical flavor fruit juice beverage and making method thereof |
| CN106579334A (en) * | 2016-11-30 | 2017-04-26 | 浙江绿晶香精有限公司 | Opacifier |
Non-Patent Citations (5)
| Title |
|---|
| 中国食品添加剂和配料协会: "《食品添加剂手册》", 30 September 2012, 中国轻工业出版社 * |
| 刘家宝等: "《食品加工技术、工艺和配方大全续集1（下）》", 30 June 1993, 科学技术文献出版社 * |
| 刘铁钢等: "《饮料质量检验》", 30 November 2005, 中国计量出版社 * |
| 李安平等: "金桔果汁饮料的加工", 《中南林学院学报》 * |
| 许时婴等: "柑桔风味饮料中混浊剂的现状与展望", 《无锡轻工业学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841468A (en) * | 2021-02-24 | 2021-05-28 | 上海应用技术大学 | Citrus gonggan fruit juice beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2448533C2 (en) | Beverage containing non-caloric sweetener and coconut milk | |
| RU2410984C2 (en) | Beverage-type sweetened food products modified with ammonated glycyrrhyzyn | |
| RU2406415C2 (en) | Beverages containing noncaloric sweetener and glycerine | |
| KR101852556B1 (en) | Composition for syrup containing allulose and food comprising the composition | |
| US20130171294A1 (en) | Nutritional Compositions | |
| RU2417713C2 (en) | Beverage-type products sweetened with stevioglycoside modified with anisic acid | |
| US5437880A (en) | Health drink composition | |
| ES2748999T3 (en) | Compositions and groceries | |
| RU2423053C2 (en) | Beverage-type products containing long-chain fatty acids for attenuation of non-caloric sweeteners unpleasant taste | |
| RU2505244C2 (en) | Beverage sweetened with rebaudioside a and sweetening quantity of rebaudioside d | |
| RU2427285C2 (en) | Beverage-type products containing stevioglycosides and at least one acid | |
| RU2440011C1 (en) | Beverage-type products and taste-and-flavour systems containing non-sweetening quantity of monatin | |
| RU2429717C2 (en) | Beverages containing non-caloric sweetener and lo han go juice concentrate | |
| CN102613631B (en) | Black raspberry beverage and making method thereof | |
| US6576285B1 (en) | Cholesterol lowering beverage | |
| WO2002067702A1 (en) | Carbonated drinks | |
| CN109007035B (en) | High-protein-based fruit juice milk tea beverage and preparation method thereof | |
| CN105848497A (en) | Novel triterpene-glycosides as sweeteners or sweetener enhancers | |
| CN108077674A (en) | Flavor beverage containing natural orange juice and preparation method thereof | |
| JP6840575B2 (en) | Sodium-containing packaged beverage | |
| JPH06327435A (en) | Nutrition-supplying composition | |
| RU2402959C1 (en) | Soft drink (versions) | |
| RU2424749C2 (en) | Alcohol-free beverage and its production method | |
| CN101204240A (en) | Limpid red raspberry juice and fruit vinegar beverage | |
| JP2018007641A (en) | Nonalcoholic drink |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180529 |