CN109068708B - 用于生产澄清型饮料的方法 - Google Patents
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Abstract
本发明涉及一种用于生产澄清型饮料的方法,所述方法包括以下步骤:(i)提供包含正烯基琥珀酸淀粉和精油的水包油(O/W)乳液,其中所述正烯基琥珀酸淀粉较所述精油多;(ii)通过将所述O/W乳液稀释以达到所需的饮料浓度来生产混浊型饮料;以及(iii)将所述混浊型饮料在高于30℃的温度下储存足够长时间以获得澄清型饮料。
Description
技术领域
本发明涉及一种用于生产澄清型饮料的方法。具体来说,本发明涉及一种利用包含正烯基琥珀酸酐淀粉的乳液来生产澄清型饮料的方法。所述饮料优选是柑橘风味饮料。
发明背景
饮料常由饮料乳液来生产,饮料乳液随后进行稀释。饮料乳液通常是含有对乳液赋予风味、颜色或其它特性的油溶性成分的水包油乳液。饮料乳液的一项重要考虑因素是乳液的稳定性。理想的是,乳液的构成相保持适当混合,至少持续产品的保质期。否则,饮料的风味和吸引力可能受到影响。即饮型饮料通常含有小量饮料乳液连同多种其它成分一起分散于水中,所述其它成分诸如甜味剂、酸度调节剂和防腐剂。
精油是在饮料工业中最广泛使用的调味剂,其中以柑橘油尤为受欢迎。经柑橘油调味的饮料可制成具有混浊或透明外观。混浊主要是由于在诸如柑橘油的精油中存在非水溶性的化合物,包括(但不限于)萜类。这种外观可能是有利的,例如给人以所述饮品富含果汁的印象。然而,对于例如澄清型柑橘风味饮品也存在大量需求,澄清型柑橘风味饮品对消费者更具吸引力。
传统上通过用溶剂“洗涤”柑橘油从柑橘油中去除萜类来制备澄清型的柑橘风味饮品(也称为脱萜)。对于脱萜而言广泛使用的溶剂是乙醇(J.Owusu-Yaw等人,Journal ofFood Science第51卷,第5期,1986)。所述技术涉及向柑橘油中加入乙醇和水的混合物来提取水溶性组分,并留下非水溶性的萜类。水溶性组分接着可用来制备澄清型柑橘风味饮料。这种方法的一个重要缺陷在于它产生了一种非Halal的产物。丙二醇是一种替代性的Halal溶剂(US 6,458,408 B1)。
然而,洗涤柑橘油可能存在几种不足,具体来说是此方法的高成本。乙醇和丙二醇两者都是昂贵的材料。另外,此方法耗时,通常需要最少48小时来完成,这又可能对运行成本和产量具有负面影响。各批次之间的变化也是常见的,使得此方法不可靠。洗涤对于最终产品的质量也可能存在影响。柑橘油的一些有利的风味特点在此过程期间可能损失。由无萜油制得的饮料通常倾向于口味“平淡”。
已研发了用于制备澄清型柑橘风味饮料的其它方式。一种技术是将柑橘油配制成微乳液。然而,制备微乳液通常需要高浓度的表面活性剂和溶剂来稳定乳液。大量的这些成分由于调节限制而不利。此外,由于油与乳化剂的比率并非最佳,因此通常需要大量的机械能来制备所述微乳液。
WO2008/039564 A1公开了一种溶解风味油来生产澄清型饮料的方法。
此外,在工业上,饮料在生产后通常储存一段时间,称为检疫期,以供进行质量和安全检验。通常公认的标准检疫期是生产后约1至2天。然而,有些饮料在生产后需要几天的储存期来达到它们最终的特性,例如要求的透明度;而且因此质量和安全检验将延迟,直到饮料达到其最终的特性。
所述饮料的生产与其投放给消费者之间的长时间间隔,即储存期连同检疫期一起,可负面影响饮料的生产过程,例如减少工艺产率、强加对储存空间的需求、增加能量消耗以及减少饮料到达最终消费者的时间。因此需要提供一种不需要如此长的储存时间的澄清型饮料生产方法,即所述生产方法生产一种能够即刻进行质量和安全检验的澄清型饮料。
发明概要
为寻求解决上文提到的问题,本发明提供一种生产澄清型饮料的方法,所述方法包括以下步骤:
(i)提供包含正烯基琥珀酸淀粉和精油的水包油(O/W)乳液,其中所述正烯基琥珀酸淀粉较所述精油多;
(ii)通过稀释所述O/W乳液以达到所需的饮料浓度来生产混浊型饮料;以及
(iii)将所述混浊型饮料在高于30℃的温度下储存足够长时间以获得澄清型饮料。
(iv)在一些实施方案中,所述正烯基琥珀酸淀粉是正辛烯基琥珀酸酐(nOSA)淀粉。简单起见,上文步骤(i.)中所用的O/W乳液在本公开中称为“饮料乳液”。
发明人惊讶地发现,本发明的方法,下文中为本发明方法,消除了需要将饮料储存几天来达到其最终特性的需求。
附图说明
本发明的具体和非限制性实施方案在其所有方面都将参考附图进行描述,其中:
图-显示根据本发明制得的饮料与由不同方法制得的饮料的浊度随时间变化的对比图。
具体实施方式
本发明方法使用包含正烯基琥珀酸淀粉和精油的水包油(O/W)乳液。最优选的正烯基琥珀酸淀粉是正辛烯基琥珀酸酐(nOSA)淀粉。重要的是正烯基琥珀酸淀粉较精油多。
提供对本公开中所用缩写和术语的解释以有助于理解和实践本发明。在本说明书和权利要求书中使用时,术语“包含”及其变化形式意思是包括规定的特征、步骤或整数。所述术语不应解释为排除存在其它特征、步骤或组分。
饮料:一种饮品。大多数制造的饮料都是通过首先制备饮料乳液,接着将乳液稀释来制备即饮型饮料所生产的混合物。
饮料乳液是包含对最终的饮料赋予某些特性,诸如风味、颜色和口感的成分的浓缩乳液。饮料乳液通常是包含0.7%与50%之间油浓度的水包油乳液。优选的是,根据本发明的饮料乳液具有在0.75%与40%之间、更优选地在1%与35%之间、甚至更优选地在1.5%与25%之间、最优选地在2%与20%之间的精油浓度。相反,最终的饮料将优选地具有0.001%至低于0.70%之间的精油浓度。优选的是,由本发明方法生产的澄清型饮料具有在0.002%与0.50%之间、更优选地在0.004%与0.10%之间、最优选地在0.005%与0.020%之间的精油浓度。以上百分比分别是参考饮料乳液或澄清型饮料的总重量来计算的。
精油:是含有来自植物的挥发性芳香化合物的油。精油也称为挥发性油、醚油或挥发油。精油含有萜类,萜类是主要造成所述油的混浊外观的非水溶性烃组分。萜类的通式是(C5H8)n。萜类可以是半萜,即含有单个异戊二烯(C5H8)单元;单萜,即含有两个异戊二烯单元;以及具有两个以上异戊二烯单元的多萜。精油优选是天然精油,即能够从诸如下文列举的那些植物提取的油类及其变化形式。也可以使用合成精油,即实验室制备的精油。
柑橘油:从柑橘类水果,例如从柑橘类水果的外皮提取的精油。柑橘类水果包括柠檬、酸橙、橘子、柑橘、蜜橘、佛手柑和葡萄柚。
透明度:对通过眼睛评估的,即视觉上的物质透明性的描述。看上去透明的液体因为散射极少或不散射可见光而透明。透明度与浊度相关(参考下文)。例如,水如果具有小于5NTU的浊度,则在视觉上看上去就是澄清的。
取代度(DS):聚合物的每个基本单元连接的取代基的平均数。在nOSA淀粉的情况下,DS指的是对于给定量的淀粉而言,淀粉上经正辛烯基琥珀酸酐基团取代的羟基的平均数。例如,取代度可在0.1%与3%之间,意思是淀粉上0.1%与3%之间的羟基经正辛烯基琥珀酸酐基团取代。
脱萜(“洗涤”):例如通过溶剂提取从精油中去除萜类的方法。常用的溶剂是乙醇和丙二醇。
食用油:适合人类消耗的油。食用油广泛用在食品和饮料工业中,用来增加产品的风味、颜色或油溶性成分,诸如营养素。
乳化剂:通过减小界面张力来稳定乳液中各相之间的界面的两亲性物质。食品级乳化剂的实例为卵磷脂、抗坏血酸棕榈酸酯、聚山梨醇酯。
乳液:含有两种互不相溶液体的混合物,其中一种液体以液滴或小球的形式分散在另一种液体中。分散的液体称为分散相,而另一种液体称为连续相。在水包油乳液中,油是分散相,而水是连续相。
微乳液:具有极细液滴尺寸的乳液。它们是通过将油与表面活性剂和溶剂的混合物混合形成的。微乳液中的液滴极小,以便可见光极少散射或不散射即可穿透乳液。因此,微乳液通过眼睛看上去是澄清的,即透明的。
正辛烯基琥珀酸酐(nOSA):一种可用来修饰淀粉的试剂。用nOSA处理淀粉产生同时具有亲水性和疏水性部分的修饰淀粉,使其成为一种有用的乳化剂。一种示例性的nOSA淀粉片段如下文所示:
营养素:可加入到食品或饮料产品中来增加产品的营养价值的物质。营养素包括维生素、矿物质、药草、氨基酸、酶、代谢物及其它物质。
预乳液:也称为粗乳液、粗糙乳液或初级乳液。乳液形成后进行均质化。均质化使预乳液的液滴尺寸减小以形成更精细的乳液。
淀粉:碳水化合物聚合物。淀粉包含直链淀粉和/或支链淀粉,而且通常是颗粒形式。支链淀粉是大多数淀粉的主要组分(约70%至80%)。它发现于淀粉颗粒的外层部分中,而且是数千至数十万个葡萄糖单元的支链聚合物。直链淀粉是大多数淀粉的次要组分(约20%至30%)。然而,存在具有50%至70%直链淀粉的高直链淀粉的淀粉。直链淀粉发现于淀粉颗粒的内部部分中,而且是数百至数千个葡萄糖单元的直链葡萄糖聚合物。
可用于本发明目的的淀粉来源包括(但不限于)植物的果实、种子以及根茎或块茎。常见的淀粉来源包括(但不限于)大米、小麦、玉米、马铃薯、木薯、竹芋、荞麦、香蕉、燕麦、树薯、野葛、酢浆草、西米、高粱、甘薯、芋头和山药。可食用的豆类,诸如蚕豆、扁豆和豌豆,也富含淀粉。
经修饰淀粉具有由其天然状态修饰的结构,导致对其一种或多种化学或物理特性的修饰。淀粉例如可通过酶、氧化作用或经各种化合物取代来进行修饰。例如,淀粉可经过修饰尤其用来增加对抗热、酸或冷冻的稳定性、改善质地、增加或减小粘度、增加或减小凝胶化时间和/或增加或减小溶解度。经修饰淀粉可以部分或完全降解成较短链的葡萄糖分子。支链淀粉可以去分枝。在一个实施例中,经修饰淀粉进行交联,例如用以改善稳定性。经取代进行修饰的淀粉具有不同的化学组成。正烯基琥珀酸淀粉是经正烯基琥珀酸酯部分取代的经修饰淀粉。nOSA淀粉是经正辛烯基琥珀酸酐部分取代(例如,约0.1%至约3%)的经修饰淀粉。nOSA淀粉是一种已知的食品添加剂(由欧洲食品安全局指定为E-1450)。
稀释饮料(Throw):由稀释之前的饮料乳液制得的用以制备最终即饮型饮料的任选中间混合物。在欧洲,稀释饮料是1+4和1+5,而在美国,稀释饮料是1+4.4和1+5.4。油含量将取决于稀释饮料的比率。由饮料乳液制得的1+4稀释饮料具有0.025%与2.5%之间的油浓度。
浊度:一种对液体透明度的测量。具有高浊度的液体看上去是混浊或模糊的,而具有低浊度的液体看上去是澄清的。使用比浊计(也称为浊度计,例如Hach 2100N-德国)以比浊法浊度单位(NTU)来确定浊度,所述比浊计测量粒子在液体中散射光的倾向性。使用0.1、20、200、1000、4000NTU的预混合福尔马肼(Formazin)溶液(StabCal26621-10,Hach-德国)对浊度计进行校准。
取代:以一物置换另一物的行为、过程或结果。取代可以指的是以另一个官能团通过化学反应置换分子中的一个官能团。例如,正辛烯基琥珀酸酐可用在与淀粉的取代反应中来生产nOSA淀粉。
除非另外规定,否则乳液或预乳液组分的所有比率都指的是重量百分比(wt.%)。除非另外规定,否则参数范围包括端点以及其间的所有值。
饮料乳液优选地包含正烯基琥珀酸淀粉和精油,其比率在1.2∶1与8∶1之间、更优选地在2∶1与8∶1之间、甚至更优选地在2.5∶1与8∶1之间、甚至更优选地在2.5∶1与6∶1之间、甚至更优选地在2.5∶1与5∶1之间、最优选地在4∶1与6∶1之间(wt.%)。
饮料乳液优选地包含nOSA淀粉和精油,其比率在1.2∶1与8∶1之间、更优选地在2∶1与8∶1之间、甚至更优选地在2.5∶1与8∶1之间、甚至更优选地在2.5∶1与6∶1之间、甚至更优选地在2.5∶1与5∶1之间、最优选地在4∶1与6∶1之间(wt.%)。
这些优选的比率可生产可用来制备最佳透明度的饮料,而且也稳定并且制造成本效益高的饮料乳液。
饮料乳液中使用的nOSA淀粉优选地具有3%或3%以下的取代度,不包括0%,优选地在2.5%与3%之间,最优选地在2.5%与低于3%之间。
先前未使用过量水平的正烯基琥珀酸淀粉,而且具体来说是nOSA淀粉来制备澄清型饮料,因为这些淀粉被认为会造成不透明。发明人发现,包含过量正烯基琥珀酸淀粉,尤其是nOSA淀粉的乳液出乎意料地产生具有光学透明度和低浊度的饮料,尤其是根据本发明的方法生产时。饮料乳液以及最终澄清型饮料中的正烯基琥珀酸酯修饰的淀粉的量可不同,只要所述淀粉的量保持超过精油的量即可。
根据本发明使用的饮料乳液优选地含有具有乳化特性的单一化合物,所述化合物优选地是正烯基琥珀酸淀粉,更优选地是nOSA淀粉。
在替代性实施方案中,可使用小量其它乳化剂和/或溶剂来改善表面张力条件,从而在使用某些更具粘性的精油时产生精细的液滴尺寸。其它乳化剂优选地是聚山梨醇酯。可使用的其它乳化剂是蔗糖酯、卵磷脂或抗坏血酸棕榈酸酯。在使用其它乳化剂和/或溶剂时,它们无需以与传统饮料乳液中同样高的量加入。
根据本发明使用的饮料乳液具有包含精油的油相。精油优选地包含柑橘油,更优选的是精油由柑橘油组成。柑橘油可选自柠檬油、酸橙油、橘子油、葡萄柚油、柑橘油、蜜橘油、佛手柑油或葡萄柚油或这些中两种或两种以上的任意组合。
在替代性实施方案中,乳液中的精油包含选自由以下组成的组的油:由芸香科(Rutaceae)植物,例如枸桔(Aegle)、柑橘(Citrus)、香肉果(Casimiroa)、多蕊橘(Clymenia)、山小橘(Glycosmis)和臭桔(Triphasia);伞形科(Apiaceae)植物,例如当归(angelica)、茴芹(anise)、秘鲁胡萝卜(arracacha)、阿魏(asafoetida)、葛缕子(caraway)、胡萝卜、芹菜、积雪草(Centella asiatica)、雪维菜(chervil)、欧洲没药(cicely)、芫荽(coriander,香菜(cilantro))、刺芹(culantro)、小茴香(cumin)、莳萝(dill)、茴香(fennel)、毒芹(hemlock)、拉维纪草(lovage)、峨参(cow parsley)、欧芹(parsley)、欧洲防风草(parsnip)、短毛独活(cow parsnip)、海滨刺芹(sea holly)、大猪草(giant hogweed)和串叶松香草(silphium);唇形科(Lamiaceae)植物,例如水薄荷(Mentha aquatica)、野薄荷(Mentha arvensis)、假薄荷(Mentha asiatica)、澳洲薄荷(Mentha australis)、苏薄荷(Mentha canadensis)、哈特普列薄荷(Mentha cervina)、香柠檬薄荷(Mentha citrata)、皱叶薄荷(Mentha crispata)、兴安薄荷(Mentha dahurica)、纤悉薄荷(Mentha diemenica)、森林薄荷(Mentha laxiflora)、长叶薄荷(Mentha longifolia)、胡椒薄荷(Mentha piperita)、唇萼薄荷(Mentha pulegium)、科西嘉薄荷(Mentha requienii)、东北薄荷(Mentha sachalinensis)、Mentha satureioides、绿薄荷(Mentha spicata)、苹果薄荷(Mentha suaveolens)和灰薄荷(Mentha vagans);桃金娘科(Myrtaceae)植物,例如野月桂(bay rum tree)、丁香(clove)、番石榴(guava)、费约果(acca,feijoa)、甜胡椒(allspice)和桉树(eucalyptus);樟科(Lauraceae)植物,例如黄肉楠属(Actinodaphne)、Aiouea、油丹属(Alseodaphne)、花梨木属(Aniba)、太阳楠属(Apollonias)、Aspidostemon、琼楠属(Beilschmiedia)、檬果樟属(Caryodaphnopsis)、樟属(Camphora)、无根藤属(Cassytha)、绿心樟(Chlorocardium)、Cinnadenia、肉桂樟属(Cinnamomum)、厚壳桂属(Cryptocarya)、莲桂属(Dehaasia)、丁香桂属(Dicypellium)、单花木姜子(Dodecadenia)、土楠属(Endiandra)、恩德樟属(Endlicheria)、铁樟属(Eusideroxylon)、聚药桂属(Gamanthera)、Hufelandia、棠桂属(Hypodaphnis)、香面叶属(Iteadaphne)、Kubitzkia、月桂属(Laurus)、斜蕊樟属(Licaria)、钓樟属(Lindera)、木姜子属(Litsea)、桢楠属(Machilus)、五花楠属(Malapoenna)、Mespilodaphne、热美樟属(Mezilaurus)、Misanteca、云土楠属(Mocinnodaphne)、Mutisiopersea、尼克樟属(Nectandra)、新樟属(Neocinnamomum)、新木姜子属(Neolitsea)、楠木属(Notaphoebe)、赛楠属(Nothaphoebe)、樟桂属(Ocotea)、Oreodaphne、拟檫木属(Parasassafras)、黄樟属(Parthenoxylon)、Paraia、鳄梨属(Persea)、楠属(Phoebe)、瓣蕊桂属(Phyllostemonodaphne)、Pleurothyrium、多蕊樟属(Polyadenia)、河樟属(Potameia)、亚铁樟属(Potoxylon)、顶药楠属(Povedadaphne)、桉油樟属(Ravensara)、Rhodostemonodaphne、檫木属(Sassafras)、Schauera、赤桂楠属(Sextonia)、孔药楠属(Sinopora)、华檫木属(Sinosassafras)、油果樟属(Syndiclis)、管蕊桂属(Systemonodaphne)、柠樟属(Tetranthera)、伞桂属(Unbellularia)、多腺桂属(Urbanodendron)、润土楠属(Williamodendron)和亚苏樟属(Yasunia);或这些中两种或两种以上的任意组合提取的油,优选的是由所述油组成。
根据本发明使用的饮料乳液可由本领域中已知的任意方法来制备,例如由包括以下步骤的方法:
a)制备具有油相和水相的预乳液,所述油相包含精油,所述预乳液还包含正烯基琥珀酸淀粉,并且其中所述正烯基琥珀酸淀粉与精油的量相比是过量的;以及
b)将所述预乳液均质化以获得所述饮料乳液。
预乳液中的正烯基琥珀酸淀粉优选地是正辛烯基琥珀酸酐(nOSA)淀粉。上文关于饮料乳液中正烯基琥珀酸淀粉淀粉与精油的比率以及nOSA淀粉与精油的比率给定的优选值同样适用于预乳液而且中本文中不再重复。
正烯基琥珀酸淀粉,优选为nOSA淀粉,可构成预乳液的水相或预乳液的油相的部分。
在使用其它乳化剂和/或共溶剂的情况下,优选的是在均质化之前加入这些组分,或与油相混合来减小表面张力。
均质化优选地在100巴与1500巴之间、更优选地在100巴与500巴之间、甚至更优选地在约300巴的均质化压力下进行。均质化压力优选地可施用1遍至3遍之间。在一个优选的实施方案中,均质化优选地在至少500巴、更优选地至少750巴的压力下用微流化器进行一遍。均质化优选地进行至少两遍,更优选地进行至少三遍。发明人观察到,通过在较高的压力下进行均质化和/或进行一次以上,可在储存期间更快地减小饮料的浊度,即需要更短的储存时间。预乳液可以使用本领域中已知的任何技术来均质化,诸如使用标准阀均质器、高剪切混合器、超声波处理或微流化法。
预乳液优选地不包含任何其它乳化剂,即仅使用正烯基琥珀酸淀粉,更优选地使用nOSA淀粉作为乳化剂。
饮料乳液可干燥成粉末形式,在此情形下优选的是将所述乳液水合后再将其用于本发明方法中。本发明方法还可含有将饮料乳液制成稀释饮料(throw),接着将稀释饮料稀释以获得所需饮料浓度的步骤。在稀释之前、稀释期间或稀释之后可向饮料乳液中加入其它成分,诸如甜味剂、酸度调节剂和/或防腐剂。
在优选的实施方案中,饮料乳液具有0.95与1之间(包含在内)的稳定性指数。
饮料乳液可进行干燥以形成易于运输和储存的粉末。粉末可通过再水合而视需要形成乳液或混浊型饮料。
本发明方法在(ii.)中还含有将前述饮料乳液稀释的步骤。任何合适的溶剂均可用于稀释,例如水、酒精、水溶液、醇-水溶液等。优选的溶剂是水溶液,最优选的溶剂是水。
优选的是,正烯基琥珀酸酯修饰的淀粉(例如,nOSA淀粉)与精油的比率在预乳液、饮料乳液和最终的澄清型饮料中保持基本上相同。这些阶段的不同之处主要在于稀释水平。预乳液可具有例如2%至20%的精油浓度,1+4稀释饮料可具有例如0.025%至2.5%,优选0.025%至1.995%的精油浓度,且最终的澄清型饮料可具有例如0.005%至0.5%,优选0.005%与0.020%之间的精油浓度。
在本发明方法的步骤(ii)获得的混浊型饮料优选地具有10与50NTU之间、更优选地12与45NTU之间、甚至更优选地14与40NTU之间、甚至更优选地16与35NTU之间、甚至更优选地18与30NTU之间、最优选地20与25NTU之间的浊度。例如可通过利用在较高压力下均质化的饮料乳液和/或使用更多次均质化在所需范围内调整在所述步骤(ii)中获得的饮料的浊度。
本发明方法还包括将混浊型饮料在高于30℃的温度下储存足够长时间以获得澄清型饮料。
澄清型饮料在本文中应理解为具有小于8.0NTU的浊度的饮料。澄清型饮料优选地具有至多7.5NTU、更优选地至多5.5NTU、甚至更优选地至多5.0NTU、甚至更优选地至多4.5NTU、甚至更优选地至多4.0NTU、甚至更优选地至多3.5NTU、甚至更优选地至多3.0NTU、甚至更优选地至多2.5NTU、甚至更优选地至多2NTU、甚至更优选地至多1.5NTU、甚至更优选地至多1NTU、最优选地至多0.5NTU的浊度。发明人发现,所述饮料在储存后保持澄清和稳定。
混浊型饮料优选地储存在至少35℃、更优选地至少40℃、最优选地至少45℃的温度下。混浊型饮料优选地在所述温度下储存至多48小时、更优选地至多36小时、甚至更优选地至多24小时、最优选地至多12小时的储存时间,即足以获得澄清型饮料的时间。所述储存时间优选地为至少2小时,更优选地为至少5小时,最优选地为至少8小时。
优选地在等温条件下进行储存,即温度变化减小至小于1℃。优选的储存装置包括储存柜、烘箱、恒温槽、适应室等。
本发明方法并非必然包括脱萜步骤并且可用来替代用于制造澄清型饮料的传统洗涤方法。因此,可以避免与脱萜过程相关的负面作用。由于使用所公开的方法保留了萜类,因此由本发明的方法获得的饮料可具有更新鲜的风味,这通常可归因于萜类的存在。另外,正烯基修饰的淀粉,诸如nOSA淀粉,与用来去除(或洗涤)萜类的乙醇或丙二醇相比是相当低成本的成分。因此,本发明方法提供了一种对于洗涤的低成本替代方式。本发明的方法与目前已知的方法,尤其是洗涤相比也更简单、更短、而且更人性化。
本发明方法也可用于生产含有油溶性色素的透明色饮料,所述油溶性色素诸如β-胡萝卜素、红辣椒或叶黄素。本发明也可用于生产含有油溶性营养素的健康饮品,所述油溶性营养素诸如维生素和矿物质。
上文具体实施方式、或下文权利要求书、或附图中公开的特征以其特定的形式或根据执行公开功能的方式或用于达成公开结果的方法或工艺来表达,所述特征视需要可单独地或以所述特征的任意组合形式用于以不同的形式来实现本发明。例如,尽管上文公开内容涉及到nOSA淀粉,但也可替代地使用OSA修饰淀粉。OSA修饰淀粉具有分支链,而非直链的辛烯基。本领域中已知用于制备OSA修饰淀粉的方法。
现将通过以下非限制性实施例来描述本发明。
实施例和比较性实验
使用如表1中所示的以下成分和配方来制备柠檬-酸橙风味的饮料乳液。
表1
比重 1.00684
酸度 0.300%w/w
淀粉∶油比率 6∶1(实验1);4∶1(实验2);2∶1(实验3)
将成分按其在表1中出现的顺序混合在一起以形成预乳液,并且然后在300巴下用双阀高压均质器(Niro Soavi)均质化一遍来减小液滴尺寸并形成饮料乳液。
将柠檬-酸橙饮料乳液与其它成分按表2中所示的量和顺序合并来生产5倍稀释饮料的浆液,然后将其进一步稀释成混浊型碳酸饮料。
表2
将混浊型碳酸饮料储存在四种温度下,5℃、25℃、35℃和45℃,并将其浊度变化与在室温下检疫的混浊型饮料进行比较。在35℃和45℃下储存的实施例3的结果呈现在图中(NTU相对于时间),所有实验显示相同的趋势。
将根据本发明制造的饮料的NTU随时间的变化与根据实施例3制得但储存在室温下的饮料(比较性实验)进行比较。
图中明确显示,经过加热的最终饮料(◇-在45℃下加热;和□-在35℃下加热)变澄清,即它们的NTU在小于24h内达到低于5的值,而对于保持在室温下的最终饮料(·)而言,其NTU在长得多的时间内达到小于5的值。
各个实施例特有的浊度(NTU)随时间变化的完整结果显示在表3中。
使用如表4中所示的各种柑橘精油、C*Emcap12633和C*EmulTru 12674 nOSA淀粉以及配方来制备风味饮料乳液。
表4
比重:1.00684
酸度:0.300%w/w
淀粉∶油比率:5∶1(柠檬);3.125∶1(橘子);2.26∶1(葡萄柚)
将表4的饮料乳液与其它成分按表5中所示的量和顺序合并来生产5倍稀释饮料的浆液,然后将其进一步稀释成混浊型碳酸饮料。
表5
将表5的混浊型饮料储存在45℃下并将其浊度变化与在室温下检疫的混浊型饮料进行比较。结果呈现在表6中。
表6.
Claims (22)
1.一种用于生产澄清型饮料的方法,所述方法包括以下步骤:
(i)提供包含正烯基琥珀酸淀粉和精油的水包油(O/W)乳液,其中所述正烯基琥珀酸淀粉较所述精油多;
(ii)通过稀释所述O/W乳液以达到所需的饮料浓度来生产混浊型饮料;以及
(iii)将所述混浊型饮料在高于30℃的温度下储存至少2小时且至多48小时的储存时间。
2.如权利要求1所述的方法,其中所述正烯基琥珀酸淀粉是正辛烯基琥珀酸酐(nOSA)淀粉。
3.如权利要求1或2所述的方法,其中所述O/W具有0.75wt%与40wt%之间的精油浓度。
4.如权利要求1或2所述的方法,其中所述澄清型饮料具有0.001wt%至低于0.70wt%之间的精油浓度。
5.如权利要求1或2所述的方法,其中所述精油包含选自由以下组成的组的油:从芸香科、伞形科、桃金娘科、樟科以及两种或两种以上所述科的任意组合的植物提取的油。
6.如权利要求1或2所述的方法,其中所述精油由选自由以下组成的组的油组成:从芸香科、伞形科、桃金娘科、樟科以及两种或两种以上所述科的任意组合的植物提取的油。
7.如权利要求1或2所述的方法,其中从柑橘类水果中提取所述精油。
8.如权利要求1或2所述的方法,其中步骤(i)的所述O/W乳液通过包括以下步骤的方法来制备:
c)制备具有油相和水相的预乳液,所述油相包含所述精油,所述预乳液还包含所述正烯基琥珀酸淀粉,并且其中所述正烯基琥珀酸淀粉与精油的量相比是过量的;以及
d)将所述预乳液均质化以获得所述O/W乳液。
9.如权利要求8所述的方法,其中所述均质化在100巴与1500巴之间的均质化压力下进行,并且其中所述均质化进行至少两遍。
10.如权利要求9所述的方法,其中所述均质化进行至少三遍。
11.如权利要求1或2所述的方法,其中所述O/W乳液呈粉末形式。
12.如权利要求1或2所述的方法,其中在步骤(i)的所述O/W乳液中,所述正烯基琥珀酸淀粉与所述精油的比率在1.2:1与8:1之间(wt.%)。
13.如权利要求1或2所述的方法,其中在步骤(i)的所述O/W乳液中,所述正烯基琥珀酸淀粉与所述精油的比率在2.5:1与5:1之间(wt.%)。
14.如权利要求1或2所述的方法,其中在步骤(i)的所述O/W乳液中,所述正烯基琥珀酸淀粉与所述精油的比率在4:1与6:1之间(wt.%)。
15.如权利要求1或2所述的方法,其中所述混浊型饮料具有10与50NTU之间的浊度。
16.如权利要求1或2所述的方法,其中所述澄清型饮料具有小于7.5NTU的浊度。
17.如权利要求1或2所述的方法,其中在步骤(iii)中,将所述混浊型饮料储存至多36小时的储存时间。
18.如权利要求1或2所述的方法,其中在步骤(iii)中,将所述混浊型饮料储存至多24小时的储存时间。
19.如权利要求1或2所述的方法,其中在步骤(iii)中,将所述混浊型饮料储存在至少35℃的温度下。
20.如权利要求1或2所述的方法,其中在步骤(iii)中,将所述混浊型饮料储存在至少40℃的温度下。
21.如权利要求1或2所述的方法,其中在步骤(iii)中,将所述混浊型饮料储存在至少45℃的温度下。
22.如权利要求1或2所述的方法,所述方法不含脱萜步骤。
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