CN109170446A - A kind of plum taste soda water and preparation method thereof - Google Patents
A kind of plum taste soda water and preparation method thereof Download PDFInfo
- Publication number
- CN109170446A CN109170446A CN201811282653.8A CN201811282653A CN109170446A CN 109170446 A CN109170446 A CN 109170446A CN 201811282653 A CN201811282653 A CN 201811282653A CN 109170446 A CN109170446 A CN 109170446A
- Authority
- CN
- China
- Prior art keywords
- soda water
- plum
- preparation
- added
- catalyst
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 59
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 title claims abstract description 39
- 235000019640 taste Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 14
- 238000003786 synthesis reaction Methods 0.000 claims abstract description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 6
- 238000006243 chemical reaction Methods 0.000 claims description 67
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims description 54
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 51
- 239000003054 catalyst Substances 0.000 claims description 40
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 38
- 235000019260 propionic acid Nutrition 0.000 claims description 19
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 19
- 238000010992 reflux Methods 0.000 claims description 17
- 238000004587 chromatography analysis Methods 0.000 claims description 16
- 238000010792 warming Methods 0.000 claims description 15
- 210000003739 neck Anatomy 0.000 claims description 14
- QUMXDOLUJCHOAY-UHFFFAOYSA-N 1-Phenylethyl acetate Chemical compound CC(=O)OC(C)C1=CC=CC=C1 QUMXDOLUJCHOAY-UHFFFAOYSA-N 0.000 claims description 11
- 238000002474 experimental method Methods 0.000 claims description 11
- WCIQNYOXLZQQMU-UHFFFAOYSA-N 1-Phenylethyl propanoate Chemical compound CCC(=O)OC(C)C1=CC=CC=C1 WCIQNYOXLZQQMU-UHFFFAOYSA-N 0.000 claims description 10
- 239000001351 1-phenylethyl propanoate Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 229910014323 Lanthanum(III) bromide Inorganic materials 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 150000002148 esters Chemical class 0.000 claims description 8
- 238000004458 analytical method Methods 0.000 claims description 6
- 229910052747 lanthanoid Inorganic materials 0.000 claims description 6
- XKUYOJZZLGFZTC-UHFFFAOYSA-K lanthanum(iii) bromide Chemical compound Br[La](Br)Br XKUYOJZZLGFZTC-UHFFFAOYSA-K 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- -1 lanthanides bromides Chemical class 0.000 claims description 3
- 150000002602 lanthanoids Chemical class 0.000 claims description 3
- 229910001509 metal bromide Inorganic materials 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 229910021601 Yttrium(III) bromide Inorganic materials 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- LBWLQVSRPJHLEY-UHFFFAOYSA-K neodymium(3+);tribromide Chemical compound Br[Nd](Br)Br LBWLQVSRPJHLEY-UHFFFAOYSA-K 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- BITYAPCSNKJESK-UHFFFAOYSA-N potassiosodium Chemical compound [Na].[K] BITYAPCSNKJESK-UHFFFAOYSA-N 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000003860 sleep quality Effects 0.000 abstract description 2
- 238000006385 ozonation reaction Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 22
- 239000000686 essence Substances 0.000 description 17
- NQBWNECTZUOWID-UHFFFAOYSA-N (E)-cinnamyl (E)-cinnamate Natural products C=1C=CC=CC=1C=CC(=O)OCC=CC1=CC=CC=C1 NQBWNECTZUOWID-UHFFFAOYSA-N 0.000 description 9
- NQBWNECTZUOWID-QSYVVUFSSA-N cinnamyl cinnamate Chemical compound C=1C=CC=CC=1\C=C/C(=O)OC\C=C\C1=CC=CC=C1 NQBWNECTZUOWID-QSYVVUFSSA-N 0.000 description 9
- 230000008569 process Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- KWOLFJPFCHCOCG-UHFFFAOYSA-N Acetophenone Chemical compound CC(=O)C1=CC=CC=C1 KWOLFJPFCHCOCG-UHFFFAOYSA-N 0.000 description 4
- 244000111489 Gardenia augusta Species 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- MPCAJMNYNOGXPB-KVTDHHQDSA-N 1,5-anhydro-D-mannitol Chemical compound OC[C@H]1OC[C@@H](O)[C@@H](O)[C@@H]1O MPCAJMNYNOGXPB-KVTDHHQDSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000018958 Gardenia augusta Nutrition 0.000 description 2
- 244000014047 Polianthes tuberosa Species 0.000 description 2
- 235000016067 Polianthes tuberosa Nutrition 0.000 description 2
- 244000303379 Styrax officinalis Species 0.000 description 2
- 235000001361 Styrax officinalis Nutrition 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- 238000007259 addition reaction Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000003197 catalytic effect Effects 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 235000019382 gum benzoic Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 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 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000068485 Convallaria majalis Species 0.000 description 1
- 235000009046 Convallaria majalis Nutrition 0.000 description 1
- 241001632576 Hyacinthus Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 239000002841 Lewis acid Substances 0.000 description 1
- 240000005819 Magnolia denudata Species 0.000 description 1
- 235000016094 Magnolia denudata Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 150000007517 lewis acids Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- DEDOPGXGGQYYMW-UHFFFAOYSA-N molinate Chemical compound CCSC(=O)N1CCCCCC1 DEDOPGXGGQYYMW-UHFFFAOYSA-N 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000001308 synthesis method Methods 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004454 trace mineral analysis Methods 0.000 description 1
- 238000005292 vacuum distillation Methods 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
- A23L2/38—Other 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
The invention belongs to food processing technology field, a kind of plum taste soda water and preparation method thereof is disclosed, is formed according to mass percent sodium bicarbonate 0.034%, water 99.4-99.7%, plum essence 0.1%, African Ghana seed extract 0.4%；Soda water preparation process of the invention is simple, it is cheap, equipment used in preparation process all carries out ozonization again, ensure water quality it is pure with it is safe, soda water is alkalescent water, effectively maintains body sodium-potassium balance, is added to African Ghana's seed extract in formula, main active in African Ghana's seed extract is 5HTP, is improved brain 5-HT concentration, inhibits melancholy, promote epiphysin synthesis, improve the effect of sleep quality；It is added to plum essence, clean taste is slightly sour, increases the sensory experience of soda water.
Description
Technical field
The invention belongs to food processing technology fields more particularly to a kind of plum taste soda water and preparation method thereof.
Background technique
Currently, emerging beverage of the soda water as recent years, since its is light low in calories and protects the function such as stomach lining
Effect is welcome by masses extensively.The soda water market status and prospect are analyzed, and optimize its production technology, food is sought
It supports health, enterprise's extra earning, the development of regional economy promoted to have important meaning.With the enhancing that market monitors, the soda in China
Water will be fast-developing towards the direction of health.
Patent (CN201510970416.0) discloses a kind of Limon pulp soda water, by adding fresh Limon pulp
And reach lemon taste；Patent (CN107348278A) discloses a kind of corn soda water, is reached by adding sweet corn kernel
To the taste of corn, soda water taste is single at present, is mostly the common fruity such as lemon, corn taste, taste and mouthfeel are all
It is not able to satisfy public demand.The market product that effect extract is added in soda water is just more rare.
Methyl phenyl carbinyl acetate as a kind of important ester perfume, be prepare cape jasmine, tuberose odor type essence it is main
Raw material, dosage is very big in spices and essence industry.Methyl phenyl carbinyl acetate has stronger diffusivity, has the clear of similar gardenia
Perfume (or spice) can be used for deploying the daily chemical essences such as jasmine, hyacinth, the lily of the valley, lilac, yulan, it can also be used to need " sharp " fruity
The edible essences such as apple, pineapple, apricot, plum, peach, be the primary raw material for preparing cape jasmine, tuberose odor type essence.Second
The prior synthesizing method of sour styracin is the hydrogenation synthesis styracitol using acetophenone as raw material, then is esterified with acetic anhydride
And it obtains.But since the decline of the yield of acetophenone in recent years causes cost of material to rise, cost is challenged.And old process conditions
Step is complicated, corrodes greatly to equipment, and can have certain pollution to environment.As the environmental consciousness of the mankind is reinforced, Green Chemistry
Increasingly affirmed by people.Therefore, one-step synthesis method methyl phenyl carbinyl acetate is studied, there is important meaning using atomic economy reaction
Justice.
In conclusion problem of the existing technology is:
Taste is single, is mostly common taste soda water；Meanwhile the soda water of rare addition effect extract, it is overall and
Speech, taste and the functional growing consumption demand for not being able to satisfy masses.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of plum taste soda water and preparation method thereof.
The invention is realized in this way a kind of plum taste soda water, the plum taste soda water is according to quality percentage
Number is made of sodium bicarbonate 0.034%, water 99.4-99.7%, plum essence 0.1%, African Ghana seed extract 0.4%.
Another object of the present invention is to provide a kind of preparation method of plum taste soda water, the plum tastes
Soda water preparation method comprises the steps of:
Step 1: equipment cleaning: the material-compound tank used in preparation process, pipeline, finished pot are cleaned with Ozone Water, disappeared
Poison, it is spare；
Step 2: ingredient: the sodium bicarbonate of certain mass and African Ghana seed extract are placed in material-compound tank and are added
Dissolved in purified water stirs evenly；
Step 3: by the solution stirred evenly filtering in finished pot, the plum that corrresponding quality is added into finished pot is fragrant
Essence and Sucralose, stir evenly；
Step 4: into step 3 solution be added corrresponding quality pure water, be uniformly mixed to get.
Further, plum essence is methyl phenyl carbinyl acetate, and the synthesis of methyl phenyl carbinyl acetate includes:
Magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, catalyst LaBr is added3, benzene second is dilute and acetic acid,
Stirring is warming up to 110 degrees Celsius, reacts within 8 hours, carries out gas chromatographic analysis tracking reaction.
Further, the synthesis of methyl phenyl carbinyl acetate are as follows:
Further, plum essence is styralyl propionate, and the synthesis of styralyl propionate includes:
Magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, catalyst LaBr is added3, benzene second is dilute and propionic acid,
It whisks and is warming up to 110 degrees Celsius of reactions 8 hours；Gas chromatographic analysis tracking reaction.
Further, lanthanide series metal bromide screening technique includes:
Select YBr3、LaBr3、PrBr3、NdBr3Four kinds of group of the lanthanides bromides are being equipped with magnet rotor, the round bottom of reflux condensing tube
In three-necked flask, catalyst YBr is added3Or LaBr3Or PrBr3Or NdBr3, benzene second is dilute and propionic acid, whisks that be warming up to 110 Celsius
Degree reaction 8 hours；Gas chromatographic analysis tracking reaction.
Filter out catalyst LaBr3It is optimal.
Further, LaBr is selected3Influence for catalyst analysis reaction temperature to experiment；Include:
Magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, catalyst LaBr is added3, benzene second is dilute and propionic acid,
It whisks and is warming up to 100 degrees Celsius of reactions 8 hours；Gas chromatographic analysis tracking reaction.
Further, LaBr is selected3Influence for catalyst analysis reaction temperature to experiment；Include:
Magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, catalyst LaBr is added3, benzene second is dilute and propionic acid,
Whisk be warming up to 110 degrees Celsius, 120 degrees Celsius, 130 degrees Celsius, 140 degrees Celsius react 8 hours；Gas chromatographic analysis tracking
Reaction；It is preferred that 110 degrees Celsius.
Further, magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, 5% catalyst LaBr is added3, benzene
Second is dilute and propionic acid, whisks and is warming up to 110 degrees Celsius and reacts 8 hours；Gas chromatographic analysis tracking reaction.
Further, magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, is being added 1%, 3%, 7%, 10%
Catalyst LaBr3, benzene second is dilute and propionic acid, whisks and is warming up to 110 degrees Celsius and reacts 8 hours；Gas chromatographic analysis tracking reaction.
The positive effect of the present invention are as follows:
Soda water preparation process of the invention is simple, cheap, then equipment used in preparation process all carries out ozone
Disinfection, it is ensured that water quality it is pure with it is safe, soda water is alkalescent water, effectively maintenance body sodium-potassium balance, add in formula
African Ghana's seed extract is added, the main active in African Ghana's seed extract is 5HTP (5-HT), energy
Brain 5-HT concentration is improved, inhibits melancholy, promotes epiphysin synthesis, improves the effect of sleep quality, is added to Sucralose sweet tea
Taste agent makes water have certain sweet taste, changes the mouthfeel of water, and be added to plum essence, and fatigue is eliminated in help, increases Soviet Union
The taste fetched water, it is no matter all more even better than other soda water on the market from taste or mouthfeel.
The present invention analyzes using styrene and acetic acid as raw material and catalyzes and synthesizes acetic acid storax by one step of green catalyst
Ester.Using atomic economy reaction, step is simple.The selection styrene catalyzed step addition of green catalyst prepares acetic acid storax
Ester improves reaction selectivity, meets the requirement of Green Chemistry.The complete raw material of unreacted can be recycled simultaneously, save money
Source has good industrial prospect.
The present invention analyzes styrene and acetic acid passes through the reaction system and mechanism of catalyst synthesis of acetic acid styracin.
It is proved and has been excluded to possible mechanism is reacted by establishing kinetic reaction model.
The green catalyst for analyzing synthetic system, by showing that reaction effect is preferable to lewis acid screening of catalyst
Catalyst.And pass through experiment of single factor and orthogonal test and establish optimum process condition: the reaction time is, reaction temperature is ° to urge
Agent lanthanum bromide dosage is the molar fraction of Materials Styrene), the yield of methyl phenyl carbinyl acetate reaches, and selectively reaches.
Analyze recycled experiment.System is by time applying, and the yield of methyl phenyl carbinyl acetate is without being decreased obviously and be catalyzed
Agent can be with simple regeneration.
Analysis has synthesized styralyl propionate, and establishes optimum process condition by experiment of single factor: the reaction time is
8h, reaction temperature are 110 degrees Celsius, and catalyst amount lanthanum bromide is 5% mass fraction of Materials Styrene, styralyl propionate
Equivalent yield up to 92% or so, selectively reach 85% or so.
Detailed description of the invention
Fig. 1 is the schematic diagram of the preparation method of plum taste soda water provided in an embodiment of the present invention；
Specific embodiment
In order to further understand the content, features and effects of the present invention, the following examples are hereby given, and cooperate attached drawing
Detailed description are as follows.
Structure of the invention is explained in detail with reference to the accompanying drawing.
Plum taste soda water provided in an embodiment of the present invention is according to mass percent by sodium bicarbonate 0.034%, water
99.4-99.7%, plum essence 0.1%, African Ghana seed extract 0.4% form.
As shown in Figure 1, the preparation method of plum taste soda water provided in an embodiment of the present invention the following steps are included:
S101: equipment cleaning: the material-compound tank used in preparation process, pipeline, finished pot being cleaned with Ozone Water, sterilized,
It is spare；
S102: ingredient: the sodium bicarbonate of certain mass and African Ghana's seed extract are placed in material-compound tank be added it is pure
Water purification dissolution, stirs evenly；
S103: by the solution stirred evenly filtering in finished pot, the plum essence of corrresponding quality being added into finished pot,
It stirs evenly；
S104: into S103 solution be added corrresponding quality pure water, be uniformly mixed to get.
Below with reference to experiment, the invention will be further described.
1. the synthesis step of methyl phenyl carbinyl acetate:
Magnet rotor is being housed, in the 250ml flask with three necks,round bottom of reflux condensing tube, 1.04g catalyst LaBr is added3,
20.82g benzene second is dilute and 20.00g acetic acid, stirring are warming up to 110 degrees Celsius,
It reacts within 8 hours.Gas chromatographic analysis tracking reaction.After reaction, decompression, which steams to be fed back to, receives styrene and acetic acid
Mixture 27.90g,
Acetic acid product styracin 9.80g is obtained, content 98.50% converts into yield 93.00%.
It specifically includes:
。
The synthesis of styralyl propionate
Magnet rotor is being housed, in the 250ml flask with three necks,round bottom of reflux condensing tube, catalyst LaBr is added3, benzene second is dilute
20.82g and 40.00g propionic acid whisks and is warming up to 110 degrees Celsius of reactions.Gas chromatographic analysis tracking reaction 8 hours.Reaction terminates
Afterwards, the dilute mixture 48.90g with acetic acid of vacuum distillation recycling benzene second,
Product styralyl propionate 8.30g is obtained, content 98.80% converts into yield 90.00%.
2. styralyl propionate has fruity and fragrance of a flower fragrance, the fragrant fragrance of fresh blueness, and has the perfume (or spice) of gardenia and Jasmine
Rhythm.It can be used in the formula of daily chemical essence and edible essence.Fragrant ester also known as acetic acid styracin, methyl section ester etc..It is tied
Structure formula is as follows:
。
Styralyl propionate is important perfume material, be widely used in the allotment of daily essence and edible essence in use,
It is also larger to the usage amount of styralyl propionate both at home and abroad.It industrially can be by propionic andydride and styracitol through esterification system
?.
First under the optimum process condition of synthesis of acetic acid styracin using same system come propionic acid synthesized styracin,
Tracking reaction, gas-chromatography tracking reaction.The experimental results are shown inthe following table.
The propionic acid synthesized styracin under same process conditions, conversion ratio and selectivity all decrease, selectivity
It is 85% or so, conversion ratio 38% or so.
The conversion ratio and selectivity for the catalytic addition reaction that styrene occurs under different catalysts:
Under same process conditions, find in propionic acid synthesized styracin, the selectivity and conversion ratio of reaction have
It is reduced.The value of propionic acid is slightly above acetic acid, and boiling point is higher, our reaction temperature is 110 degrees Celsius in reaction before,
The not up to boiling point of propionic acid.
Equally a series of pairs of lanthanide series metal bromides are screened with similarity condition,
Following four group of the lanthanides bromide is selected.The raw material of this four groups of experiments, catalyst amount and reaction condition are same as above.
Trace analysis is carried out to reaction simultaneously, sampling analysis is primary, and it is as shown in the table for experimental result
It is using, when being catalyst, selectivity relatively high nearly 85%, conversion ratio is also up to 35% or so.And use PrBr3,
NdBr3When for catalyst, then conversion ratio can reach conversion ratio 43% for reaction about 4-5 hour, but selectively lower.This is anti-
Result rule and synthesis of acetic acid styracin is answered to coincide substantially.
Therefore, LaBr is established3For optimal catalyst.
Influence of the reaction temperature to reaction:
LaBr is selected3Influence of the reaction temperature to experiment has been investigated for catalyst.Temperature is investigated respectively, and 100 degrees Celsius,
110 degrees Celsius, 120 degrees Celsius, 130 degrees Celsius, 140 degrees Celsius, tracking reaction, experimental result such as following table,
As the temperature rises, the conversion ratio of styrene increases but acetic acid Soviet Union for discovery it can be seen from the data of upper table
The selectivity of blending ester but decreases.Influence of the temperature to the reaction is mainly determined by both sides factor, first, the reaction
For the endothermic reaction, temperature is increased, so that addition reaction be made to accelerate；Second, equally will increase by-product styrene when temperature increases
The generation of oligomer influences the selectivity of reaction.Therefore, there should be an equalization point between the two, it can be seen from following table
The equalization point of the reaction temperature is 120 degrees Celsius, conveniently.
Influence of the amount of catalyst to reaction
LaBr is further investigated3Catalyst and the dilute different quality of benzene second than when response situation, styrene 20.82g, third
Sour 40g, reflux temperature are 120 degrees Celsius, and gas-chromatography tracks reaction experiment result such as following table
The conversion ratio of styrene totally increases as catalyst amount increases, but selectivity can relative reduction.In reaction 6
Hour or so, comprehensively consider the conversion ratio and selectivity of reaction, the reaction effect of 5% catalytic amount is relatively good, conversion ratio up to 50%,
Selectively up to 85%.The dosage for increasing catalyst, although conversion ratio has a certain upgrade, selectivity is poor.Therefore really
Being set to optimum catalyst dosage is 5%.
The above is only the preferred embodiments of the present invention, and is not intended to limit the present invention in any form,
Any simple modification made to the above embodiment according to the technical essence of the invention, equivalent variations and modification, belong to
In the range of technical solution of the present invention.
Claims (10)
1. a kind of plum taste soda water, which is characterized in that the plum taste soda water is according to mass percent by bicarbonate
Sodium 0.034%, water 99.4-99.7%, plum essence 0.1%, African Ghana seed extract 0.4% form.
2. a kind of preparation method of plum taste soda water as described in claim 1, which is characterized in that the plum taste soda
Water preparation method comprises the steps of:
Step 1: equipment cleaning: the material-compound tank used in preparation process, pipeline, finished pot being cleaned with Ozone Water, sterilized, standby
With；
Step 2: ingredient: the sodium bicarbonate of certain mass and African Ghana's seed extract are placed in material-compound tank be added it is pure
Water dissolution, stirs evenly；
Step 3: by the solution stirred evenly filtering in finished pot, the plum essence of corrresponding quality is added into finished pot, stirs
It mixes uniformly；
Step 4: into step 3 solution be added corrresponding quality pure water, be uniformly mixed to get.
3. the preparation method of plum taste soda water as claimed in claim 2, which is characterized in that plum essence is that acetic acid Soviet Union closes
The synthesis of fragrant ester, methyl phenyl carbinyl acetate includes:
Magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, catalyst LaBr is added3, benzene second is dilute and acetic acid, stirring
110 degrees Celsius are warming up to, is reacted within 8 hours, gas chromatographic analysis tracking reaction is carried out.
4. the preparation method of plum taste soda water as claimed in claim 3, which is characterized in that the synthesis of methyl phenyl carbinyl acetate
Are as follows:
5. the preparation method of plum taste soda water as claimed in claim 2, which is characterized in that plum essence is that propionic acid Soviet Union closes
The synthesis of fragrant ester, styralyl propionate includes:
Magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, catalyst LaBr is added3, benzene second is dilute and propionic acid, whisks
110 degrees Celsius are warming up to react 8 hours；Gas chromatographic analysis tracking reaction.
6. the preparation method of plum taste soda water as claimed in claim 5, which is characterized in that the screening of lanthanide series metal bromide
Method includes:
Select YBr3、LaBr3、PrBr3、NdBr3Four kinds of group of the lanthanides bromides are being equipped with magnet rotor, three mouthfuls of the round bottom of reflux condensing tube
In flask, catalyst YBr is added3Or LaBr3Or PrBr3Or NdBr3, benzene second is dilute and propionic acid, whisk be warming up to 110 degrees Celsius it is anti-
It answers 8 hours；Gas chromatographic analysis tracking reaction.
Filter out catalyst LaBr3It is optimal.
7. the preparation method of plum taste soda water as claimed in claim 6, which is characterized in that select LaBr3For catalyst point
Analyse influence of the reaction temperature to experiment；Include:
Magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, catalyst LaBr is added3, benzene second is dilute and propionic acid, whisks
100 degrees Celsius are warming up to react 8 hours；Gas chromatographic analysis tracking reaction.
8. the preparation method of plum taste soda water as claimed in claim 6, which is characterized in that select LaBr3For catalyst point
Analyse influence of the reaction temperature to experiment；Include:
Magnet rotor is being housed, in the flask with three necks,round bottom of reflux condensing tube, catalyst LaBr is added3, benzene second is dilute and propionic acid, whisks
110 degrees Celsius, 120 degrees Celsius, 130 degrees Celsius, 140 degrees Celsius are warming up to react 8 hours；Gas chromatographic analysis tracking is anti-
It answers；It is preferred that 110 degrees Celsius.
9. the preparation method of plum taste soda water as claimed in claim 6, which is characterized in that magnet rotor, reflux are being housed
In the flask with three necks,round bottom of condenser pipe, 5% catalyst LaBr is added3, benzene second is dilute and propionic acid, whisk be warming up to 110 degrees Celsius it is anti-
It answers 8 hours；Gas chromatographic analysis tracking reaction.
10. the preparation method of plum taste soda water as claimed in claim 6, which is characterized in that magnet rotor, reflux are being housed
In the flask with three necks,round bottom of condenser pipe, 1%, 3%, 7%, 10% catalyst LaBr is added3, benzene second is dilute and propionic acid, whisks liter
Temperature to 110 degrees Celsius react 8 hours；Gas chromatographic analysis tracking reaction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811282653.8A CN109170446A (en) | 2018-10-31 | 2018-10-31 | A kind of plum taste soda water and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811282653.8A CN109170446A (en) | 2018-10-31 | 2018-10-31 | A kind of plum taste soda water and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170446A true CN109170446A (en) | 2019-01-11 |
Family
ID=64940958
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811282653.8A Pending CN109170446A (en) | 2018-10-31 | 2018-10-31 | A kind of plum taste soda water and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170446A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980000191A (en) * | 1998-01-06 | 1998-03-30 | 황무연 | Carbonated drinks with Root extract |
| CN101828702A (en) * | 2009-09-15 | 2010-09-15 | 吕学栋 | Composition process and prescription for improving sleeping and relieving brain fatigue |
| CN102424650A (en) * | 2011-10-18 | 2012-04-25 | 黄山科宏科技发展有限公司 | Preparation technology of styrallyl acetate |
| CN103798896A (en) * | 2012-11-07 | 2014-05-21 | 江苏博达生物科技有限公司 | Soda water and preparation method thereof |
| CN104432369A (en) * | 2014-11-13 | 2015-03-25 | 河南丰之源生物科技有限公司 | Soda water beverage and preparation method thereof |
| CN107232472A (en) * | 2017-08-11 | 2017-10-10 | 合肥润雨农业科技有限公司 | A kind of cherry instant beverage |
| CN107581431A (en) * | 2017-09-19 | 2018-01-16 | 海门臻凯工业设计有限公司 | A kind of mineral matter soda water |
| CN108077689A (en) * | 2017-12-08 | 2018-05-29 | 太和县同顺饮料有限公司 | A kind of sparkling water and preparation method thereof |
-
2018
- 2018-10-31 CN CN201811282653.8A patent/CN109170446A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980000191A (en) * | 1998-01-06 | 1998-03-30 | 황무연 | Carbonated drinks with Root extract |
| CN101828702A (en) * | 2009-09-15 | 2010-09-15 | 吕学栋 | Composition process and prescription for improving sleeping and relieving brain fatigue |
| CN102424650A (en) * | 2011-10-18 | 2012-04-25 | 黄山科宏科技发展有限公司 | Preparation technology of styrallyl acetate |
| CN103798896A (en) * | 2012-11-07 | 2014-05-21 | 江苏博达生物科技有限公司 | Soda water and preparation method thereof |
| CN104432369A (en) * | 2014-11-13 | 2015-03-25 | 河南丰之源生物科技有限公司 | Soda water beverage and preparation method thereof |
| CN107232472A (en) * | 2017-08-11 | 2017-10-10 | 合肥润雨农业科技有限公司 | A kind of cherry instant beverage |
| CN107581431A (en) * | 2017-09-19 | 2018-01-16 | 海门臻凯工业设计有限公司 | A kind of mineral matter soda water |
| CN108077689A (en) * | 2017-12-08 | 2018-05-29 | 太和县同顺饮料有限公司 | A kind of sparkling water and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 马剑剑: ""乙酸苏合香酯的合成研究"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 马剑剑等: ""稀土溴化物催化一步合成乙酸苏合香酯"", 《化学试剂》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH0262838A (en) | Production of pure dimethyl ether | |
| TW201202180A (en) | Process for recovering alcohol produced by hydrogenating an acetic acid feed stream comprising water | |
| JP6122091B2 (en) | Process for the preparation of 4-cyclohexyl-2-methyl-2-butanol | |
| CN105601505B (en) | A kind of method that graphene-supported nickel catalyzed conversion glycerine of low temperature high activity produces lactic acid | |
| CN106916060A (en) | A kind of preparation method of high-purity parahydroxyacet-ophenone | |
| CN104649878B (en) | A kind of technique of continuous synthesis β-isophorone | |
| WO2007032262A1 (en) | Flavor composition or fragrance composition, and flavor-improving agent | |
| CN102126953A (en) | Preparation method of nonanal and methyl formylcaprylate | |
| CN101951875A (en) | Physiological cooling agents based on the lactoyl ester of menthyl lactate | |
| CN110420637A (en) | A kind of W modified support carried metal Pd prepares the method and its application of composite catalyst | |
| CN109170446A (en) | A kind of plum taste soda water and preparation method thereof | |
| TW200539940A (en) | Production process for catalyst | |
| CN105579429B (en) | The production method of methacrylic acid | |
| CN1149047A (en) | Diethyl oxalate by gas phase CO link-coupled regeneration catalyzing circulation | |
| CN100569726C (en) | The synthesis technique of mesitylene carboxylic acid | |
| TW200307664A (en) | High yield cyclohexyl hydroperoxide decomposition process | |
| CN107522616A (en) | A kind of synthesis technique of sun-screening agent Octyl methoxycinnamate | |
| EP1820842B1 (en) | Optically active muscone composition and perfume product containing the same | |
| CN108863796A (en) | A kind of method that liquid phase catalytic oxidation lactate prepares pyruvate | |
| CN101209965A (en) | Method for preparing dehydrolinalyl acetate from dehydrolinalool | |
| CN108658728A (en) | Application of the titanium Si-Al molecular sieve in preparing propylene glycol | |
| CN105669422B (en) | A kind of method that nano nickel catalyzed conversion glycerine produces lactic acid | |
| CN103212407B (en) | Unsupported mesoporous palladium heterogeneous chiral hydrogenation catalyst and preparation method thereof | |
| CN108640822A (en) | The preparation method and 4- vinyl guaiacols of 4- vinyl guaiacols | |
| CN106582643B (en) | A kind of selective hydrogenation prepares the preparation method and application of the copper-based catalysts of high-purity oleic acid |
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 |
Application publication date: 20190111 |
|
| RJ01 | Rejection of invention patent application after publication |