CN113892626A - Paste-like orange essence and preparation method and application thereof - Google Patents
Paste-like orange essence and preparation method and application thereof Download PDFInfo
- Publication number
- CN113892626A CN113892626A CN202110967066.8A CN202110967066A CN113892626A CN 113892626 A CN113892626 A CN 113892626A CN 202110967066 A CN202110967066 A CN 202110967066A CN 113892626 A CN113892626 A CN 113892626A
- Authority
- CN
- China
- Prior art keywords
- orange
- essence
- paste
- water
- solution
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 238000000265 homogenisation Methods 0.000 claims abstract description 14
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 13
- 238000010008 shearing Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 239000008367 deionised water Substances 0.000 claims abstract description 6
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 6
- 235000011837 pasties Nutrition 0.000 claims abstract description 6
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims abstract description 5
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims abstract description 5
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 55
- 235000014171 carbonated beverage Nutrition 0.000 claims description 46
- 239000003921 oil Substances 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 16
- 239000007968 orange flavor Substances 0.000 claims description 16
- 239000003963 antioxidant agent Substances 0.000 claims description 15
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 15
- 230000003078 antioxidant effect Effects 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 claims description 11
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 claims description 11
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 10
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 8
- 239000004299 sodium benzoate Substances 0.000 claims description 8
- 235000010234 sodium benzoate Nutrition 0.000 claims description 8
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 7
- 240000002319 Citrus sinensis Species 0.000 claims description 7
- 235000010489 acacia gum Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 235000003599 food sweetener Nutrition 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 239000010502 orange oil Substances 0.000 claims description 6
- 108010011485 Aspartame Proteins 0.000 claims description 5
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 5
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 5
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 5
- 239000000605 aspartame Substances 0.000 claims description 5
- 235000010357 aspartame Nutrition 0.000 claims description 5
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 5
- 229960003438 aspartame Drugs 0.000 claims description 5
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 5
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 229960001462 sodium cyclamate Drugs 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000010983 sucrose acetate isobutyrate Nutrition 0.000 claims description 5
- 239000001797 sucrose acetate isobutyrate Substances 0.000 claims description 5
- UVGUPMLLGBCFEJ-SWTLDUCYSA-N sucrose acetate isobutyrate Chemical compound CC(C)C(=O)O[C@H]1[C@H](OC(=O)C(C)C)[C@@H](COC(=O)C(C)C)O[C@@]1(COC(C)=O)O[C@@H]1[C@H](OC(=O)C(C)C)[C@@H](OC(=O)C(C)C)[C@H](OC(=O)C(C)C)[C@@H](COC(C)=O)O1 UVGUPMLLGBCFEJ-SWTLDUCYSA-N 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 4
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 4
- 229960004998 acesulfame potassium Drugs 0.000 claims description 4
- 239000000619 acesulfame-K Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000004320 sodium erythorbate Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229940080313 sodium starch Drugs 0.000 claims description 3
- LADGBHLMCUINGV-UHFFFAOYSA-N tricaprin Chemical compound CCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCC)COC(=O)CCCCCCCCC LADGBHLMCUINGV-UHFFFAOYSA-N 0.000 claims description 2
- 229940093633 tricaprin Drugs 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims description 2
- 244000248349 Citrus limon Species 0.000 claims 1
- 239000003995 emulsifying agent Substances 0.000 abstract description 8
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 238000007171 acid catalysis Methods 0.000 abstract description 2
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- 239000000686 essence Substances 0.000 description 65
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- 230000000052 comparative effect Effects 0.000 description 11
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- 150000003505 terpenes Chemical class 0.000 description 8
- 238000005119 centrifugation Methods 0.000 description 7
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- 244000215068 Acacia senegal Species 0.000 description 2
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- 244000298643 Cassia fistula Species 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
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- 238000011156 evaluation Methods 0.000 description 2
- 238000005562 fading Methods 0.000 description 2
- 235000021564 flavored carbonated beverage Nutrition 0.000 description 2
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- 239000003094 microcapsule Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 235000021565 orange beverage Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 235000019501 Lemon oil Nutrition 0.000 description 1
- 235000019502 Orange oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
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- 239000001279 citrus aurantifolia swingle expressed oil Substances 0.000 description 1
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- 239000012535 impurity Substances 0.000 description 1
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Images
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- 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
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
Abstract
The invention provides a pasty orange essence and a preparation method and application thereof, belonging to the technical field of food additive preparation, wherein the preparation method comprises the steps of adding water-soluble auxiliary materials into deionized water for dissolving to obtain a water-phase solution; adding fat-soluble auxiliary materials into caprylic/capric glyceride, heating to dissolve, adding concentrated essence, mixing, adding starch sodium octenyl succinate, and mixing to obtain oil phase solution; and under the condition of high-speed shearing, dropwise adding the oil phase solution into the water phase solution, and carrying out high-speed shearing and twice homogenization to obtain the paste-shaped orange essence. The concentrated essence is wrapped by a plurality of emulsifiers, so that the concentrated essence is surrounded by a molecular layer of the emulsifiers in a multi-layer complementary manner, the oxidation reaction, the acid catalysis reaction and the decomposition reaction in the essence preservation process are resisted in a targeted manner, and the aim of improving the stability of the concentrated essence is fulfilled without increasing the total amount of the emulsifiers.
Description
Technical Field
The invention relates to preparation of a food additive, in particular to pasty orange essence and a preparation method and application thereof.
Background
The emulsified essence is a relatively stable oil-in-water system formed by emulsifying and dispersing flavor oil with certain fragrance intensity in a water phase consisting of Arabic gum, modified starch, water and the like in the form of fine particles. This system is stabilized by the presence of emulsion stabilizers such as gum arabic and modified starch.
Compared with other liquid essences, the emulsified essence has the following characteristics:
emulsified flavors belong to two-phase systems, while other liquid flavors are generally single-phase systems. The single-phase system has no layering phenomenon of essence when the temperature is constant. The stability of emulsified flavors is affected by a variety of factors, including formulation, processing, homogenization pressure, particle size, and the like. Because the oil phase and the water phase of the emulsified essence have different specific gravities, the emulsified essence inevitably has oil-water stratification phenomenon under the condition of long enough time.
The fragrance of the emulsified essence is mainly of orange type with high terpenes. The orange essence is oil soluble perfume with high terpene content, such as sweet orange oil, lemon oil, orange oil, lime oil, etc. and may be used in preparing water beverage after eliminating terpene without emulsification. The terpene removing method generally comprises a cold method and a hot method, wherein the cold method has the problem of long production process time which sometimes reaches more than one week. The thermal process causes deterioration of the fragrance due to deterioration of the fragrant substance upon heating of the natural essential oil of citrus. However, the orange essence prepared after terpene removal lacks a natural and fresh top note, so in order to keep the natural and fresh fragrance, the orange essence is mostly prepared into emulsified essence. The emulsified fragrant orange essence is prepared by directly using natural fragrant orange essential oil, adding emulsifier, water and the like without removing terpenes, and homogenizing to obtain the emulsified fragrant orange essence which has natural and pure fragrance and good fragrance compared with those without removing terpenes.
The water-soluble orange essence becomes the water-soluble essence due to the removal of terpene components, but the flavor intensity and the flavor acceptability are greatly reduced; the emulsified orange essence does not need to remove any ingredients, so that the flavor is full and durable.
The emulsified essence can provide the beverage with turbid feeling similar to natural fruit juice besides good flavor. In the beverage without fruit juice, turbid feeling is generated, and consumers feel fruit juice and feel rich in contents. In the beverage added with the fruit juice, the emulsifying essence is added, so that high turbidity can be generated even at a low adding amount of the fruit juice.
However, in the existing production process, the orange emulsified essence has the problems of non-uniform emulsion, easy layering, difficult long-term storage and the like, and the phenomenon of aroma change occurs after the orange emulsified essence is stored for 1-3 months generally. This is because citrus flavor components are subject to chemical degradation, such as oxidation and hydrolysis reactions, to form terpenic alcohols and terpene aldehydes, which reduces the concentration of good flavor compositions and increases the concentration of undesirable flavor components, and acid-catalyzed reactions and oxidation reactions also change the flavor of citrus flavors.
Due to the characteristics of the orange essence, the prepared orange beverage has poor taste and uneven or layered appearance after being stored for the later period of the shelf life. The bright color of orange beverages also becomes lighter and lighter over time. The existing orange-flavor bubble water is easy to generate the phenomena of impurities, layering or precipitation due to the fact that carbon dioxide is filled in the beverage, and the quality guarantee period of the orange-flavor bubble water is further shortened. The shelf life marked on the market at present is generally 8-12 months, but the phenomena of poor taste, light color, uneven beverage system, precipitation and the like can occur when the beverage is generally stored for more than 8 months.
Disclosure of Invention
Aiming at the problems, the invention provides paste-shaped orange essence and a preparation method and application thereof.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the paste-shaped orange essence comprises the following raw materials of effective components in parts by weight:
4-6 parts of concentrated essence;
② water-soluble auxiliary materials: 0.1-0.3 part of sodium benzoate, 0.6-1.0 part of citric acid, 4-6 parts of sunset yellow and 2-4 parts of lemon yellow;
③ fat-soluble auxiliary materials: 4-6 parts of sucrose acetate isobutyrate, 6-8 parts of rosin glyceride and 4-6 parts of Arabic gum;
10-15 parts of octyl and tricaprin;
2-5 parts of sodium starch octenyl succinate;
and sixthly, 50-60 parts of deionized water.
Further, the concentrated essence is sweet orange oil or/and sweet orange extract; the rosin glyceride is hydrogenated rosin glyceride or/and wood rosin glyceride.
A preparation method of paste-shaped orange essence comprises the following steps:
1) adding water-soluble auxiliary materials into deionized water for dissolving to obtain a water-phase solution;
adding fat-soluble auxiliary materials into caprylic/capric glyceride, heating to dissolve, adding concentrated essence, mixing, adding starch sodium octenyl succinate, and mixing to obtain oil phase solution;
2) under the condition of high-speed shearing, dripping the oil phase solution into the water phase solution, and performing high-speed shearing to obtain a mixed solution;
3) and homogenizing the mixed solution twice to obtain the paste-shaped orange essence.
Further, in the step 2), the temperature of high-speed shearing is 20-70 ℃, and the time is 30-60 min;
in the step 3), preheating to 60-70 ℃ is needed before two times of homogenization;
in the two homogenization processes, the pressure of the first homogenization is 6-12 MPa; the pressure of the second homogenization is 8-30 MPa.
An application of paste-like orange essence in directly preparing orange-flavored carbonated beverage is disclosed.
Further, the raw materials for preparing the orange carbonated beverage comprise, by weight:
0.6-1 part of paste-shaped orange essence;
ii, 28-35 parts of sugar;
iii sweetener: 0.15-0.2 part of sodium benzoate, 0.1-0.2 part of acesulfame potassium, 0.1-0.2 part of aspartame and 0.3-0.5 part of sodium cyclamate;
iv 0.35-0.5 part of compound antioxidant;
v regulator: 1.5-2.0 parts of citric acid, 0.15-0.25 part of DL-malic acid and 0.1-0.3 part of edible salt.
Further, the compound antioxidant is prepared from the following components in parts by weight of 30-40: 30-40: 15-20: 3-5 of D-sodium erythorbate, sodium hexametaphosphate, sodium pyrophosphate and disodium ethylene diamine tetraacetate.
Further, the preparation process of the orange carbonated beverage comprises the following steps:
preparing a sugar solution: adding sugar into sufficient amount of purified water (the sufficient amount is more than or equal to the amount of the purified water capable of completely dissolving sugar), dissolving, and sterilizing to obtain sugar solution;
preparing orange-flavored slurry: adding sweetener and compound antioxidant into sufficient amount of purified water (the sufficient amount is more than or equal to the amount of purified water capable of completely dissolving the sweetener, the compound antioxidant, the regulator and the paste-shaped orange essence) for dissolving, and adding the regulator and the paste-shaped orange essence for dissolving to obtain orange-flavored pulp;
preparing a concentrated solution: mixing the orange pulp with the sugar solution, adding purified water to a constant volume, filtering, and instantly sterilizing to obtain a concentrated solution;
preparing a gas-containing water solution: filling purified water with carbon dioxide to obtain gas-containing water solution;
preparing an orange-flavored carbonated beverage: and uniformly mixing the gas-containing aqueous solution and the concentrated solution to obtain the orange-flavored carbonated beverage.
Further, the weight ratio of the orange carbonated beverage to the paste-shaped orange essence is 4 t: 0.6-1 kg; the weight ratio of the orange carbonated beverage to the carbon dioxide is 4 t: 35-45 kg.
Further, in the process of preparing the sugar solution, the dissolving temperature of the sugar is 70-80 ℃, and the dissolving time is 8-15 min;
sterilizing at 85-95 ℃ for 15-20 min;
in the process of preparing the orange pulp, the dissolving temperature of the sweetening agent and the compound antioxidant is 75-85 ℃, and the time is 5-10 min;
the temperature for dissolving the regulator and the paste-shaped orange essence is 75-85 ℃, and the time is 5-10 min;
in the process of preparing the concentrated solution, the filtration is bag filtration;
the temperature of instantaneous sterilization is 110-121 ℃, and the time is 6-15 s;
the orange carbonated beverage is also required to be filled at 3-5 ℃.
The paste-shaped orange essence and the preparation method and the application thereof have the beneficial effects that:
the concentrated essence is wrapped by a plurality of emulsifiers, so that the concentrated essence is surrounded by a molecular layer of the emulsifiers in a multi-layer complementary manner, the oxidation reaction, the acid catalysis reaction and the decomposition reaction in the essence preservation process are resisted in a targeted manner, and the aim of improving the stability of the concentrated essence is fulfilled without increasing the total amount of the emulsifiers;
meanwhile, the concentrated essence wrapped by the emulsifier is further embedded while thickening by adding the starch sodium octenyl succinate, so that an oil phase solution similar to a microcapsule sample, namely the concentrated essence is wrapped into a microcapsule-like oily substance, is formed, and the stability of the paste-shaped orange essence is improved;
in the preparation process of the paste-shaped orange essence, the oil phase and the water phase are mixed under the condition of high-speed shearing, and the two-time homogenization is carried out under different pressures, so that the oil phase solution with a similar microcapsule structure is reduced to the maximum extent and not damaged while the water phase and the oil phase are fully mixed, the stability of the paste-shaped orange essence is improved, and the quality guarantee period of the paste-shaped orange essence is prolonged;
according to the invention, the quality guarantee period of the orange-flavored carbonated beverage prepared by using the paste-shaped orange essence is prolonged by prolonging the stability of the paste-shaped orange essence;
according to the invention, four antioxidants with proper proportions are selected for compounding, so that the orange carbonated beverage can be effectively prevented from oxidative fading, the shelf life of the orange carbonated beverage can be further prolonged, the shelf life of the orange carbonated beverage prepared by the method can be more than one and a half years, and the orange carbonated beverage prepared by the method can not fade, has poor taste, is uneven in system, has precipitates and the like.
Drawings
FIG. 1 is a diagram showing a state after centrifugation of orange carbonated beverage N1 produced in example 1 of the present invention;
FIG. 2 is a graph showing the color change of orange carbonated beverages N1 and DN1 in Experimental example 1 after they were left standing at room temperature;
FIG. 3 is a graph showing the color change of orange carbonated beverages N1 and DN1 in Experimental example 1 after they were left standing at a constant temperature;
fig. 4 is a graph showing the color change of orange carbonated beverages N1 and DN1 in experimental example 1 of the present invention after they were left under sun-exposure conditions.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Example 1 preparation method and application of paste-like orange essence
Firstly) preparation of paste-like essence
1) Adding 0.2kg of sodium benzoate, 0.8kg of citric acid, 5kg of sunset yellow and 3kg of lemon yellow into 55kg of deionized water, and stirring for full dissolution to obtain a water phase solution;
adding 5kg of sucrose acetate isobutyrate, 7kg of hydrogenated rosin glyceride and 5kg of acacia gum into 11kg of octyl and decyl caprate glyceride, heating and stirring until the materials are completely dissolved and uniformly mixed, then adding 5kg of sweet orange oil (Brazilian sweet orange oil), stirring and uniformly mixing, then adding 3kg of starch sodium octenyl succinate, stirring and uniformly mixing to obtain an oil phase solution;
2) adding the aqueous phase solution into a high-speed shearing machine, heating the aqueous phase solution to 25 ℃, maintaining the temperature at 25 ℃ under the high-speed shearing condition, dropwise adding the oil phase solution into the aqueous phase solution, and continuously maintaining the temperature at 25 ℃ for high-speed shearing for 40min after dropwise adding is finished to obtain a mixed solution;
3) transferring the mixed solution to a homogenizer, preheating to 60 deg.C, performing first homogenization under 10MPa, preheating again to 60 deg.C, and performing second homogenization under 20MPa to obtain paste-like orange essence, labeled as M1.
It should be noted that the preparation of the aqueous phase solution and the preparation of the oil phase solution are not in sequence.
II) preparation of orange flavored carbonated beverage
S1) preparing sugar solution
Heating 200L of purified water (RO water) to 75 deg.C, adding 30kg of white sugar, stirring at 75 deg.C for dissolving for 10min, heating to 90 deg.C after dissolving completely, sterilizing at constant temperature for 20min to obtain sugar solution;
s2) preparing orange-flavored slurry
Mixing 133.33g of D-sodium erythorbate, 177.78g of sodium hexametaphosphate, 66.67g of sodium pyrophosphate and 22.22g of disodium ethylene diamine tetraacetate (the weight ratio ZB between the D-sodium erythorbate, the sodium hexametaphosphate, the sodium pyrophosphate and the disodium ethylene diamine tetraacetate is 0.3:0.4:0.15:0.05) to obtain 400g (0.4kg) of a compound antioxidant for later use;
heating 200L of purified water (RO water) to 80 ℃, adding 0.15kg of sodium benzoate, 0.15kg of acesulfame potassium, 0.15kg of aspartame, 0.4kg of sodium cyclamate and 0.4kg of compound antioxidant, stirring and dissolving for 5min at 80 ℃ until the sodium benzoate, the acesulfame potassium, the aspartame, the sodium cyclamate and the compound antioxidant are completely dissolved, then adding 1.8kg of citric acid, 0.2kg of DL-malic acid, 0.2kg of edible salt and 0.8kg of paste orange essence M1, and continuously stirring for 10min at 80 ℃ until the sodium benzoate, the aspartame, the sodium cyclamate and the compound antioxidant are completely dissolved to obtain orange-flavor pulp;
s3) preparing a concentrate
Mixing the orange pulp and the sugar solution uniformly, adding purified water (RO water) to a constant volume of 1t (the constant volume is 1 ton, but not limited to 1 ton, as long as the constant volume is ensured, and the obtained concentrated solution is uniformly mixed with the gas-containing water solution to prepare 4 tons), filtering in a bag type, and carrying out instantaneous sterilization at 121 ℃ for 6s to obtain a concentrated solution;
s4) preparation of aqueous gas-containing solutions
Taking 3t of purified water (in the same embodiment, although 3 tons of purified water are used, the volume is not limited to 3 tons, as long as 4 tons of concentrated solution obtained after constant volume is ensured and mixed with the gas-containing water solution uniformly), and filling 40kg of carbon dioxide to obtain the gas-containing water solution;
s5) preparing orange-flavored carbonated beverage
Mixing the gas-containing water solution and the concentrated solution, and quality testing to obtain orange carbonated beverage labeled as N1, soluble solid content of 3.0%, pH of 3.71, centrifugal precipitation rate (3000r/min, centrifugation 10min) of 0, and centrifuging as shown in figure 1.
Cooling to 3 deg.C, maintaining the temperature at 3 deg.C, filling into sterilized and cleaned bottle, screwing bottle cap (sterilized and cleaned), and packaging to obtain commercially available orange carbonated beverage.
It should be noted that steps S1) and S2) do not have a fixed sequence, and sugar solution or orange pulp can be prepared first; meanwhile, S4) and S1) -S3) are not fixed in sequence, and the concentrated solution can be prepared firstly, or the gas-containing aqueous solution can be prepared firstly (namely, the gas-containing aqueous solution is prepared firstly, and then the sugar solution, the orange-flavor slurry and the concentrated solution are prepared). This example is for clarity of description and uses only one of the sequences, it being understood that the claimed process is not limited by the order of production in this example.
Example 2-6 preparation method and application of paste-like orange essence
Embodiments 2 to 6 are a preparation method and an application of a paste-like orange essence, and the steps are basically the same as those in embodiment 1, except for the difference of process parameters, which are specifically shown in table 1:
TABLE 1 summary of the process parameters of examples 2 to 6
The contents of the other portions of examples 2 to 6 are the same as those of example 1.
Experimental example 1 Properties of carbonated orange-flavored beverage
Comparative examples 1 to 4 are comparative tests of the preparation method and the application of the paste-like orange essence in example 1, and the differences are only that:
in comparative example 1, the dosage of hydrogenated rosin glyceride is 8g, the dosage of Arabic gum is 6g, sucrose acetate isobutyrate is not added, the prepared paste-shaped orange essence is marked as DM1, and the obtained paste-shaped orange essence DM1 has slight water-oil separation phenomenon; the orange carbonated beverage prepared from paste-like orange essence DM1 is marked as DN1, soluble solid is 3.0%, pH value is 3.73, and centrifugal precipitation rate (3000r/min, 10min) is 0.24%;
in comparative example 2, the amount of sucrose acetate isobutyrate was 8g, the amount of gum arabic was 6g, hydrogenated rosin glycerin was not added, the obtained paste-like orange flavor was labeled DM2, and the obtained paste-like orange flavor DM2 had a slight water-oil separation phenomenon; the orange-flavored carbonated beverage prepared from paste-shaped orange essence DM2 is marked as DN2, the soluble solid content is 3.0%, the pH value is 3.70, and the centrifugal precipitation rate (3000r/min, 10min of centrifugation) is 0.19%;
in comparative example 3, no sodium starch octenyl succinate was added, the prepared paste-like orange flavor was labeled as DM3, and the obtained paste-like orange flavor DM3 had a slight water-oil separation phenomenon; the orange-flavored carbonated beverage prepared from paste-shaped orange essence DM3 is marked as DN3, the soluble solid content is 3.0%, the pH value is 3.69, and the centrifugal precipitation rate (3000r/min, 10min of centrifugation) is 0.15%;
in comparative example 4, 400g of a compound antioxidant prepared by mixing 100g of sodium D-isoascorbate, 100g of sodium hexametaphosphate, 100g of sodium pyrophosphate and 100g of disodium ethylenediaminetetraacetate was used, and the prepared pasty orange essence was labeled as DM 4; the orange carbonated beverage prepared from pasty orange essence DM4 is labeled as DN4, soluble solid is 3.0%, pH is 3.71, and centrifugal precipitation rate (3000r/min, 10min) is 0.31%.
Therefore, the paste-shaped orange essences DM 1-DM 3 prepared in the comparative examples 1-3 have slight water-oil separation phenomenon, and influence the centrifugal precipitation rate of subsequently prepared orange-flavored carbonated beverages; the carbonated beverage DM4 prepared in comparative example 4 may have poor centrifugation yield due to poor homogenization.
Storing the orange carbonated beverages N1-N6 and DN 1-DN 4 prepared in examples 1-6 and comparative examples 1-4 under normal temperature, constant temperature and sun-drying conditions respectively, and observing the beverages regularly, wherein the observation items comprise color, precipitation, floating oil, product state, centrifugal precipitation rate (3000r/min, 10min of centrifugation) and color difference (the color difference is measured by a color difference meter method, wherein the color difference delta En is delta EYn-delta EY0, N is the number of months of storage when measuring, delta EYn is the color difference value between the orange carbonated beverage and water when the month is N, and delta EY0 is the color difference value between the orange carbonated beverage and water when the month is started), continuously observing for 18 months and recording the result, and the specific result is shown in tables 2-6, wherein the color change of the orange carbonated beverage N1 (right) prepared in example 1 and the orange carbonated beverage DN1 (left) prepared in comparative example 1 after the normal temperature condition is released as shown in figure 2, the color change after standing under constant temperature condition is shown in fig. 3, the color change after standing under sunlight condition is shown in fig. 4, the orange carbonated beverage at the left side in the last two pictures in fig. 2 is obviously turbid, and the orange carbonated beverage at the left side in the last three pictures in fig. 3 and fig. 4 is obviously turbid.
TABLE 2 summary of measurement results (6 months)
TABLE 3 summary of measurement results (9 months)
TABLE 4 summary of measurement results (12 months)
TABLE 5 summary of measurement results (15 months)
TABLE 6 summary of measurement results (18 months)
As can be seen from tables 2-6, the orange carbonated beverage prepared by the method can maintain no fading, no precipitation, oil floating or layering phenomenon in 18 months, no precipitation in centrifugation, almost no change in color difference and long shelf life of more than 18 months. The reason why the orange-flavored carbonated beverage can maintain the stability is that the paste-shaped orange essence prepared by the invention has strong stability.
Second) trial drinking experiment
In a goldenrain city area in Shijiazhuang, 100 people (half of the people in the goldenrain city) which are healthy and have strong resolving power on color, fragrance, taste and shape are selected, sensory evaluation is carried out on the orange carbonated beverage, blind selection scoring is carried out, the total score of each index is 10, and the specific evaluation method is as follows:
the orange carbonated beverages prepared in examples 1 to 6 and comparative examples 1 to 4 were tasted N1 to N6 and DN1 to DN4, respectively, and were scored by blind selection for color, taste and liking.
After scoring, a scoring table is collected, statistics is performed, and an average value is calculated, wherein specific results are shown in table 7:
TABLE 7 summary of orange flavored carbonated beverage scoring results
As can be seen from Table 7, the orange carbonated beverage prepared by the present invention is excellent in color, mouthfeel and customer preference.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. The paste-shaped orange essence is characterized in that the raw materials for preparing the effective components of the paste-shaped orange essence comprise the following components in parts by weight:
4-6 parts of concentrated essence;
② water-soluble auxiliary materials: 0.1-0.3 part of sodium benzoate, 0.6-1.0 part of citric acid, 4-6 parts of sunset yellow and 2-4 parts of lemon yellow;
③ fat-soluble auxiliary materials: 4-6 parts of sucrose acetate isobutyrate, 6-8 parts of rosin glyceride and 4-6 parts of Arabic gum;
10-15 parts of octyl and tricaprin;
2-5 parts of sodium starch octenyl succinate;
and sixthly, 50-60 parts of deionized water.
2. The pasty orange flavor according to claim 1, wherein the concentrated flavor is sweet orange oil or/and sweet orange extract; the rosin glyceride is hydrogenated rosin glyceride or/and wood rosin glyceride.
3. The method for preparing paste-like orange flavor according to claim 1 or 2, comprising the steps of:
1) adding water-soluble auxiliary materials into deionized water for dissolving to obtain a water-phase solution;
adding fat-soluble auxiliary materials into caprylic/capric glyceride, heating to dissolve, adding concentrated essence, mixing, adding starch sodium octenyl succinate, and mixing to obtain oil phase solution;
2) under the condition of high-speed shearing, dripping the oil phase solution into the water phase solution, and performing high-speed shearing to obtain a mixed solution;
3) and homogenizing the mixed solution twice to obtain the paste-shaped orange essence.
4. The method for preparing paste-like orange flavor according to claim 3,
in the step 2), the temperature of high-speed shearing is 20-70 ℃, and the time is 30-60 min;
in the step 3), preheating to 60-70 ℃ is needed before two times of homogenization;
in the two homogenization processes, the pressure of the first homogenization is 6-12 MPa; the pressure of the second homogenization is 8-30 MPa.
5. Use of the paste-like orange flavor of claim 1 or 2 for the direct preparation of an orange-flavored carbonated beverage.
6. The application of the paste-shaped orange essence in claim 5, wherein the raw materials for preparing the orange-flavored carbonated beverage comprise the following components in parts by weight:
0.6-1 part of paste-shaped orange essence;
ii, 28-35 parts of sugar;
iii sweetener: 0.15-0.2 part of sodium benzoate, 0.1-0.2 part of acesulfame potassium, 0.1-0.2 part of aspartame and 0.3-0.5 part of sodium cyclamate;
iv 0.35-0.5 part of compound antioxidant;
v regulator: 1.5-2.0 parts of citric acid, 0.15-0.25 part of DL-malic acid and 0.1-0.3 part of edible salt.
7. The application of the paste orange essence according to claim 6, wherein the compound antioxidant is prepared from the following components in a weight ratio of 30-40: 30-40: 15-20: 3-5 of D-sodium erythorbate, sodium hexametaphosphate, sodium pyrophosphate and disodium ethylene diamine tetraacetate.
8. Use of paste-like orange flavour according to claim 6 or 7, characterised in that the preparation process of said orange flavoured carbonated beverage comprises the following steps:
preparing a sugar solution: adding sugar into water of sufficient amount, dissolving, and sterilizing to obtain sugar solution;
preparing orange-flavored slurry: adding a sweetening agent and a compound antioxidant into enough water for dissolving, and then adding a regulator and the pasty orange essence for dissolving to obtain orange-flavored slurry;
preparing a concentrated solution: mixing the orange pulp with the sugar solution, adding water to a constant volume, filtering, and performing instantaneous sterilization to obtain a concentrated solution;
preparing a gas-containing water solution: charging carbon dioxide into water to obtain gas-containing water solution;
preparing an orange-flavored carbonated beverage: and uniformly mixing the gas-containing aqueous solution and the concentrated solution to obtain the orange-flavored carbonated beverage.
9. Use of paste-like orange flavor according to claim 8, wherein the weight ratio of the orange-flavored carbonated beverage to the paste-like orange flavor is 4 t: 0.6-1 kg; the weight ratio of the orange carbonated beverage to the carbon dioxide is 4 t: 35-45 kg.
10. Use of paste-like orange flavor according to claim 8,
in the process of preparing the sugar solution, the dissolving temperature of the sugar is 70-80 ℃, and the dissolving time is 8-15 min;
sterilizing at 85-95 ℃ for 15-20 min;
in the process of preparing the orange pulp, the dissolving temperature of the sweetening agent and the compound antioxidant is 75-85 ℃, and the time is 5-10 min;
the temperature for dissolving the regulator and the paste-shaped orange essence is 75-85 ℃, and the time is 5-10 min;
in the process of preparing the concentrated solution, the filtration is bag filtration;
the temperature of instantaneous sterilization is 110-121 ℃, and the time is 6-15 s;
the orange carbonated beverage is also required to be filled at 3-5 ℃.
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|---|---|---|---|---|
| CN114775333A (en) * | 2022-04-13 | 2022-07-22 | 江苏卫星新材料股份有限公司 | Sweetener tipping paper and preparation method thereof |
| CN115590135A (en) * | 2022-10-12 | 2023-01-13 | 恒枫食品科技有限公司（Cn） | Essence, application thereof and carbonated beverage containing essence |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114775333A (en) * | 2022-04-13 | 2022-07-22 | 江苏卫星新材料股份有限公司 | Sweetener tipping paper and preparation method thereof |
| CN114775333B (en) * | 2022-04-13 | 2023-09-19 | 江苏卫星新材料股份有限公司 | Sweetener tipping paper and preparation method thereof |
| CN115590135A (en) * | 2022-10-12 | 2023-01-13 | 恒枫食品科技有限公司（Cn） | Essence, application thereof and carbonated beverage containing essence |
| CN115590135B (en) * | 2022-10-12 | 2024-04-26 | 恒枫食品科技有限公司 | Essence and application thereof, and carbonated beverage containing essence |
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