CN114343041A - Zero-calorie syrup for preparing layered beverage and preparation method and application thereof - Google Patents
Zero-calorie syrup for preparing layered beverage and preparation method and application thereof Download PDFInfo
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
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Abstract
The invention provides a zero-calorie syrup for preparing layered beverages, and a preparation method and application thereof. The erythritol and the polydextrose are mutually matched and have synergistic interaction, so that the content of soluble solids in the syrup water mixture or the syrup bubble water mixture is remarkably increased, and the aim of preparing the layered beverage is fulfilled. Both the gellan gum and the xanthan gum have double-spiral structures and good gel performance, and the gellan gum and the xanthan gum are used as stabilizers and are matched with each other to form a three-dimensional net structure, so that the stability of a layering effect is improved.
Description
Technical Field
The invention belongs to the technical field of food, relates to zero-calorie syrup and a preparation method and application thereof, and particularly relates to zero-calorie syrup for preparing layered beverage and a preparation method and application thereof.
Background
With the enhancement of health consciousness of consumers, sugar-free zero-calorie beverages make great way, and the consumption scale is increased remarkably. In the food nutrition label management regulation, when the content of a certain food nutrient component is low or the influence of the intake amount on the nutrition and health of a human body is negligible, a numerical value of '0' is allowed, wherein the threshold value which can be marked as '0' with respect to energy is less than or equal to 17 kilojoules per 100 grams of product energy. Compared with the traditional beverage, the zero-calorie beverage has extremely low calorie which can be almost ignored, not only can satisfy the desire of people to like sweet food, but also can reduce the intake of calorie, and is favored by consumers. Researchers have also developed a variety of zero-calorie beverages for consumer selection.
For example, CN101961125A discloses a zero-calorie multi-flavor vitamin beverage, which has good taste and is rich in vitamins, can reduce the health hazard caused by drinking a large amount of sucrose-containing beverage, is suitable for diabetics, obese people and people needing to reduce energy intake, and overcomes the defects of the existing vitamin beverage. The zero-calorie multi-flavor vitamin beverage mainly comprises the following raw materials: purified water, vitamin complex, stevioside, erythritol, natural spice and sour agent. The beverage has the advantages of good taste, high safety, low production cost, convenient carrying, and high health value.
CN102273711A discloses a fruity vitamin beverage with zero calorie, which is prepared by mixing a nutrition enhancer, stevioside, fructose, natural spices, natural pigments and an acidulant as main ingredients with water; the zero-calorie fruity vitamin beverage takes stevioside as a main sweetener, replaces sucrose and other chemical synthetic sweeteners in the existing functional beverage, and reduces the sugar content and the calorific value of the beverage; the natural perfume contained in the product has improved taste and is beneficial to human health.
However, with the improvement of the living standard of the public, the requirements of people on beverage products are also continuously improved, besides zero calorie and taste, people also have certain requirements on the appearance of the beverage products, wherein the beverage capable of being layered can greatly improve the 'color value' of the beverage products, improve the sensory experience of people, and can be more favored by consumers. However, on one hand, the zero-calorie beverage in the current market has common flavor, unnatural sweet taste, uncoordinated flavor and strong sugar-substituting accumulation feeling due to the influence of a formula, a process and the like; more importantly, the product cannot be layered by providing enough solids and cannot meet the demand of consumers for layered high-color value beverages.
Therefore, how to provide a zero-calorie beverage with good taste, layering and high color value becomes a problem to be solved in the field.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a zero-calorie syrup and a preparation method and application thereof, and particularly provides a zero-calorie syrup for preparing layered beverages and a preparation method and application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a zero-calorie syrup for preparing a layered beverage, the zero-calorie syrup comprising erythritol, polydextrose, xanthan gum, gellan gum, an additive, and water.
Polydextrose (polydextrose) is a water-soluble dietary fiber that, due to ion exchange and colloid formation, reduces the absorption of toxic and carcinogenic substances by the human body, and also regulates cholesterol levels, lowers intestinal β -glucose, increases nuclease activity, eliminates vascular sclerosis causes, and the like. The food additive can be used as: thickening agent, filling agent and formula. Is an important raw material for manufacturing low-calorie, low-fat, low-cholesterol and low-sodium health food. Erythritol, a bulk sweetener, widely found in nature, can be prepared by fermentation of glucose, is a white crystalline powder, has a refreshing sweet taste, is less hygroscopic, stable at high temperatures, stable over a wide pH range, has a mild cooling sensation when dissolved in the mouth, and is suitable for various foods. The erythritol can increase sweetness, thickness and lubrication of the beverage, reduce bitterness, mask other odors and improve beverage flavor. Erythritol and polydextrose are matched with each other to realize synergistic interaction, so that the content of soluble solids in the syrup water mixture or the syrup bubble water mixture is remarkably increased (Brix is more than 4.3, compared with the Brix which is only about 3.5 and is lower in the mixture obtained when commercial syrup is dissolved in water or bubble water), and the aim of preparing the layered beverage is fulfilled. And polydextrose also serves to enhance the stability of the stratification.
Gellan gum, also known as Keke gum, is a high molecular linear polysaccharide, which is formed by repeating polymerization of basic units consisting of 4 monosaccharide molecules, has good gelling properties, and can be used as a thickener and a stabilizer. Xanthan gum is also known as xanthan gum, xanthan gum and xanthomonas polysaccharide, and is a monospore polysaccharide produced by fermentation of pseudoxanthomonas. Due to the special structure and colloid characteristics of macromolecules, the product has multiple functions, can be used as an emulsifier, a stabilizer, a gel thickener and the like, and is widely applied to the fields of food and the like. Gellan gum and xanthan gum (both having a double-helix structure and having good gelling properties) are used as stabilizers, and the two are matched with each other to form a three-dimensional network structure, thereby promoting the layering and improving the stability of the layering effect.
Preferably, the zero-calorie syrup for preparing a layered beverage comprises, in parts by weight, 20-30 parts of erythritol, 1-1.5 parts of polydextrose, 0.15-0.25 part of xanthan gum, 0.04-0.08 part of gellan gum, 0.01-0.3 part of an additive, and water.
Specific examples of the above-mentioned 20 to 30 parts include 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts and the like.
Specific examples of the above-mentioned 1 to 1.5 parts include 1 part, 1.05 parts, 1.1 parts, 1.15 parts, 1.2 parts, 1.25 parts, 1.3 parts, 1.35 parts, 1.4 parts, 145 parts, 1.5 parts and the like.
Specific examples of the above-mentioned 0.15 to 0.25 part include 0.15 part, 0.16 part, 0.17 part, 0.18 part, 0.19 part, 0.2 part, 0.21 part, 0.22 part, 0.23 part, 0.24 part, 0.25 part and the like.
Specific examples of the above-mentioned 0.04 to 0.08 parts include 0.04 part, 0.045 part, 0.05 part, 0.055 part, 0.06 part, 0.065 part, 0.07 part, 0.075 part, and 0.08 part.
Specific examples of the above-mentioned 0.01 to 0.3 part include 0.01 part, 0.02 part, 0.05 part, 0.07 part, 0.1 part, 0.12 part, 0.15 part, 0.17 part, 0.2 part, 0.22 part, 0.25 part, 0.27 part, 0.3 part and the like.
The additives include auxiliary sweeteners and conditioners.
Preferably, the auxiliary sweetener comprises any one or combination of at least two of sucralose, stevioside, acesulfame k, neotame, mogroside, mannitol, xylitol or aspartame, such as combination of sucralose and stevioside, combination of stevioside and acesulfame k, combination of mannitol and xylitol, and the like, and any combination can be adopted, preferably combination of sucralose, acesulfame k and neotame.
Compared with other choices, the neotame, the sucralose and the acesulfame potassium are selected as auxiliary sweeteners to be compounded with the erythritol, so that the prepared beverage has natural sweet feeling, synergistic flavor, weak sugar substitute accumulation feeling and better mouthfeel.
Preferably, the auxiliary sweetener comprises 0.015 to 0.025 parts of sucralose, 0.01 to 0.03 parts of acesulfame potassium and 0.0005 to 0.0015 parts of neotame by weight.
Specific examples of the above 0.015 to 0.025 parts include 0.015 part, 0.016 part, 0.017 part, 0.018 part, 0.019 part, 0.02 part, 0.021 part, 0.022 part, 0.023 part, 0.024 part and 0.025 part.
Specific numerical values among the above 0.01 to 0.03 parts are, for example, 0.01 part, 0.011 part, 0.012 part, 0.013 part, 0.014 part, 0.015 part, 0.016 part, 0.017 part, 0.018 part, 0.019 part, 0.02 part, 0.021 part, 0.022 part, 0.023 part, 0.024 part, 0.025 part, 0.026 part, 0.027 part, 0.028 part, 0.029 part, 0.03 part and the like.
Specific examples of the above 0.0005 to 0.0015 part include 0.0005 part, 0.0006 part, 0.0007 part, 0.0008 part, 0.0009 part, 0.001 part, 0.0011 part, 0.0012 part, 0.0013 part, 0.0014 part, and 0.0015 part.
Preferably, the regulator comprises any one or combination of at least two of phosphoric acid, potassium sorbate or essence, such as phosphoric acid and potassium sorbate, potassium sorbate and essence, phosphoric acid and essence, and the like, and any combination can be adopted, and the combination of phosphoric acid, potassium sorbate and essence is preferred.
Preferably, the regulator comprises 0.05 to 0.1 portion of phosphoric acid, 0.04 to 0.05 portion of potassium sorbate and 0.04 to 0.06 portion of essence by weight portion.
Specific examples of the above-mentioned 0.05 to 0.1 part include 0.05 part, 0.055 part, 0.06 part, 0.065 part, 0.07 part, 0.075 part, 0.08 part, 0.085 part, 0.09 part, 0.095 part, and 0.1 part.
Specific values in the above-mentioned 0.04 to 0.05 part are, for example, 0.04 part, 0.041 part, 0.042 part, 0.043 part, 0.044 part, 0.045 part, 0.046 part, 0.047 part, 0.048 part, 0.049 part, 0.05 part and the like.
Specific numerical values of the above-mentioned 0.04 to 0.06 part are, for example, 0.04 part, 0.041 part, 0.042 part, 0.043 part, 0.044 part, 0.045 part, 0.046 part, 0.047 part, 0.048 part, 0.049 part, 0.05 part, 0.051 part, 0.052 part, 0.053 part, 0.054 part, 0.055 part, 0.056 part, 0.057 part, 0.058 part, 0.059 part, 0.06 part and the like.
In a second aspect, the present invention provides a method of preparing a zero-calorie syrup for preparing a layered beverage as defined in the first aspect, the method of preparing a zero-calorie syrup for preparing a layered beverage comprising the steps of:
(1) premixing erythritol, polydextrose, xanthan gum and gellan gum, and mixing with part of water for high shearing to obtain a first mixture;
(2) mixing the first mixture, the additive and the rest water, stirring and filtering to obtain the product.
The part of water in the step (1) accounts for 30-70% of the mass of the total water in the syrup, such as 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% and the like.
Preferably, the high shear in step (1) is performed at 60-75 deg.C, such as 60 deg.C, 61 deg.C, 62 deg.C, 63 deg.C, 64 deg.C, 65 deg.C, 66 deg.C, 67 deg.C, 68 deg.C, 69 deg.C, 70 deg.C, 71 deg.C, 72 deg.C, 73 deg.C, 74 deg.C, 75 deg.C, etc.
Preferably, the high shearing speed is 1300-2000r/min, such as 1300r/min, 1350r/min, 1400r/min, 1450r/min, 1500r/min, 1550r/min, 1600r/min, 1650r/min, 1700r/min, 1750r/min, 1800r/min, 1850r/min, 1900r/min, 1950r/min, 2000r/min, etc., and the high shearing time is 5-20min, such as 5min, 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20min, etc.
Preferably, the mixing in step (2) is performed at 45-55 deg.C, such as 45 deg.C, 46 deg.C, 47 deg.C, 48 deg.C, 49 deg.C, 50 deg.C, 51 deg.C, 52 deg.C, 53 deg.C, 54 deg.C, 55 deg.C, etc.
Preferably, the stirring speed in step (2) is 200-600r/min, such as 200r/min, 250r/min, 300r/min, 350r/min, 400r/min, 450r/min, 500r/min, 550r/min, 600r/min, etc., and the stirring time is 5-20min, such as 5min, 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20min, etc.
In a third aspect, the present invention provides the use of a zero calorie syrup for the preparation of a layered beverage according to the first aspect or a method of preparing a zero calorie syrup for the preparation of a layered beverage according to the second aspect for the preparation of a beverage.
In a fourth aspect, the present invention provides a zero-calorie layered coffee beverage comprising the zero-calorie syrup, espresso, and water for preparing a layered beverage according to the first aspect.
In a fifth aspect, the present invention provides a method of preparing a zero-calorie layered coffee beverage as described in the fourth aspect, the method comprising mixing a zero-calorie syrup, an espresso and water.
The recitation of numerical ranges herein includes not only the above-recited values, but also any values between any of the above-recited numerical ranges not recited, and for brevity and clarity, is not intended to be exhaustive of the specific values encompassed within the range.
Compared with the prior art, the invention has the following beneficial effects:
the invention creatively provides the zero-calorie syrup, the aim of preparing the layered beverage is fulfilled by utilizing the syrup, the beverage is endowed with high color value, and good sensory experience is provided for consumers. The principle that the beverage prepared by the zero-calorie syrup provided by the invention can be layered is as follows: firstly, erythritol and polydextrose in the syrup formula are mutually matched and have synergistic effect, so that the content of soluble solids (Brix is more than 4.3) in the syrup water mixture or syrup bubble water mixture is remarkably improved, and compared with the content of the soluble solids (Brix is only about 3.5) in the mixture obtained when the commercially available syrup is dissolved in water or bubble water. Secondly, gellan gum and xanthan gum (both have a double-spiral structure and good gel performance) are adopted as stabilizers and are matched with each other to form a three-dimensional net structure, so that an upper-layer coffee aqueous solution can be better supported, the layering of the beverage is promoted, the stability of the layering effect is improved, and the addition of polydextrose also has a promoting effect on the layering stability.
When the coffee beverage prepared by mixing the syrup, the bubble water, the ice cubes and the concentrated coffee is in a stable standing state, obvious layering phenomenon can be observed (see figure 1), wherein the content of soluble solids in the coffee water solution is 3.5-3.8 and is positioned at the upper layer; the soluble solid content in the syrup bubble water mixture is more than 4.3 and is positioned at the lower layer, so the layering phenomenon is generated. In contrast, the soluble solids content of the commercial syrup bubble water mixture and the aqueous coffee solution did not reach such a difference, nor did there be a suitable stabilizer to drag the aqueous coffee solution, and therefore delamination was not achieved (see fig. 2).
In addition, the zero-calorie syrup disclosed by the invention takes erythritol compounded with neotame, sucralose and acesulfame as sweeteners, so that the zero-calorie requirement is met, and compared with other sweetener formulas, the beverage prepared by adopting the sweetener formula disclosed by the invention has the advantages of natural sweetness, synergistic flavor, weak sugar-substituting accumulation sense and better mouthfeel. The coffee beverage prepared by the invention can be layered, has high color value, can keep the layering effect for more than 2 hours, has natural sweetness and good taste, has obvious advantages compared with the commercial zero-calorie beverage, and greatly improves the sensory experience of consumers.
Drawings
Fig. 1 is an appearance picture of the layered coffee drink of application example 1.
Fig. 2 is an appearance picture of the coffee drink of comparative application example 7.
Detailed Description
The technical solution of the present invention is further explained by the following embodiments. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
The following examples, comparative examples, application examples, comparative application examples relate to polydextrose from Tyley and gellan gum from DSM.
Example 1
The embodiment provides a zero-calorie syrup, which comprises, by mass, 25% of erythritol, 1.2% of polydextrose, 0.2% of xanthan gum, 0.04% of gellan gum, 0.02% of sucralose, 0.001% of neotame, 0.02% of acesulfame potassium, 0.07% of phosphoric acid, 0.045% of potassium sorbate, 0.05% of essence, and the balance of purified water.
The preparation method comprises the following steps:
(1) erythritol, polydextrose, xanthan gum and gellan gum are premixed at room temperature (25 ℃) until the raw materials are uniformly dispersed.
(2) Pumping 1/2 water into an emulsification tank, heating to 65 deg.C, adding the premixed materials in step (1) into the emulsification tank, and performing high shear (1450r/min, 10 min).
(3) After the shearing is finished, the rest raw materials in the formula are added, the water in the formula is complemented, and the mixture is stirred at the temperature of 50 ℃ and the speed of 300r/min until the mixture is uniformly mixed.
(4) And (4) performing coarse filtration and bag-type filtration on the mixture obtained in the step (3), and sterilizing (at the temperature of 121 +/-3 ℃ for 20s) to obtain the zero-calorie syrup.
Example 2
The embodiment provides a zero-calorie syrup, which comprises, by mass, 26% of erythritol, 1.1% of polydextrose, 0.15% of xanthan gum, 0.04% of gellan gum, 0.015% of sucralose, 0.0015% of neotame, 0.01% of acesulfame potassium, 0.09% of phosphoric acid, 0.05% of potassium sorbate, 0.05% of essence, and the balance of purified water.
The preparation method comprises the following steps:
(1) erythritol, polydextrose, xanthan gum and gellan gum are premixed at room temperature (25 ℃) until the raw materials are uniformly dispersed.
(2) Pumping 1/2 water in the formula into an emulsification tank, heating to 60 ℃, putting the premixed raw materials in the step (1) into the emulsification tank, and carrying out high shear (1800r/min, 5 min).
(3) After the shearing is finished, the rest raw materials in the formula are added, the water in the formula is complemented, and the mixture is stirred at the speed of 500r/min at the temperature of 45 ℃ until the mixture is uniformly mixed.
(4) And (4) performing coarse filtration and bag-type filtration on the mixture obtained in the step (3), and sterilizing (at the temperature of 121 +/-3 ℃ for 20s) to obtain the zero-calorie syrup.
Example 3
The embodiment provides a zero-calorie syrup, which comprises, by mass, 28% of erythritol, 1% of polydextrose, 0.25% of xanthan gum, 0.04% of gellan gum, 0.025% of sucralose, 0.0007% of neotame, 0.03% of acesulfame potassium, 0.05% of phosphoric acid, 0.04% of potassium sorbate, 0.05% of essence, and the balance of purified water.
The preparation method comprises the following steps:
(1) erythritol, polydextrose, xanthan gum and gellan gum are premixed at room temperature (25 ℃) until the raw materials are uniformly dispersed.
(2) Pumping 1/2 water in the formula into an emulsification tank, heating to 70 ℃, putting the premixed raw materials in the step (1) into the emulsification tank, and carrying out high shear (1400r/min, 20 min).
(3) After the shearing is finished, the rest raw materials in the formula are added, the water in the formula is complemented, and the mixture is stirred at the speed of 200r/min at the temperature of 55 ℃ until the mixture is uniformly mixed.
(4) And (4) performing coarse filtration and bag-type filtration on the mixture obtained in the step (3), and sterilizing (at the temperature of 121 +/-3 ℃ for 20s) to obtain the zero-calorie syrup.
Example 4
This example provides a zero-calorie syrup which differs from example 1 only in that the auxiliary sweeteners "sucralose 0.02%, neotame 0.001%, acesulfame potassium 0.02%" are replaced with "sucralose 0.025%" and the method of preparation is otherwise unchanged from example 1.
Example 5
This example provides a zero-calorie syrup which differs from example 1 only in that the auxiliary sweeteners "sucralose 0.02%, neotame 0.001%, acesulfame potassium 0.02%" are replaced with "neotame 0.001%, sucralose 0.025%" and the other ingredients are not changed, and the preparation method is as described in example 1.
Example 6
This example provides a zero-calorie syrup, which differs from example 1 only in that the auxiliary sweeteners "sucralose 0.02%, neotame 0.001%, acesulfame potassium 0.02%" are replaced with "sucralose 0.02%, stevioside 0.03%" and the other are not changed, and the preparation method thereof is as described in example 1.
Comparative example 1
This comparative example provides a zero calorie syrup which differs from example 1 only in the absence of xanthan gum, the amount missing being made up with gellan gum, and otherwise unchanged, and the process of preparation thereof being referred to example 1.
Comparative example 2
This comparative example provides a zero calorie syrup which differs from example 1 only in the absence of gellan gum, the amount of absence being complemented by xanthan gum, and otherwise unchanged, and the process of preparation thereof being referred to example 1.
Comparative example 3
This comparative example provides a zero calorie syrup which differs from example 1 only in the absence of both gellan gum and xanthan gum, the absence of amounts made up with water, and the other being unchanged, and the preparation process is as described in example 1.
Comparative example 4
This comparative example provides a zero-calorie syrup which differs from example 1 only in the absence of polydextrose, the amount of which is complemented with erythritol and otherwise unchanged, and the preparation process of which is referred to example 1.
Comparative example 5
This comparative example provides a zero-calorie syrup which differs from example 1 only in the absence of erythritol, the amount of which is made up with water, and otherwise unchanged, and the preparation method thereof is referred to example 1.
Comparative example 6
This comparative example provides a zero-calorie syrup which differs from example 1 only in the simultaneous absence of polydextrose and erythritol, the absence of amounts made up with water, and the other unchanged, and the preparation process of which is referred to example 1.
Comparative example 7
This comparative example provides a commercial zero calorie syrup.
Application example 1
The present application provides a zero-calorie layered coffee beverage whose raw materials include the zero-calorie syrup of example 1 (i.e., zero calorie syrup), soda, espresso, and ice cubes, operating according to the following relative SOPs:
a cup of layered coffee drink was prepared, the picture of the appearance of which in the resting state is shown in figure 1.
As is evident from the figure, the coffee beverage exhibits a distinct stratification phenomenon, wherein the upper layer (colored portion) is an aqueous coffee solution and the lower layer (clear colorless portion) is a mixture of zero calorie syrup and soda water.
Application examples 2 to 6
Application examples 2-6 provide five layered coffee drinks that differ from application example 1 only in that the zero-calorie syrup of example 1 was replaced with an equal amount of the zero-calorie syrup of examples 2-6, respectively, and were otherwise unchanged, and the preparation method thereof was referenced to application example 1.
Comparative application examples 1 to 7
Comparative application examples 1-7 provided seven coffee drinks that differed from application example 1 only in that the zero-calorie syrup of example 1 was replaced with the same amount of zero-calorie syrups of comparative examples 1-7, respectively, and the other were not changed, and the preparation method thereof was comparative application example 1.
The coffee drink of comparative application example 7 was not delaminatable, and its appearance in the resting state is shown in fig. 2.
Test example 1
Soluble solids content test
Test group: examples 1 to 6, comparative examples 1 to 7.
Mixing 150mL of water and 30mL of zero calorie syrup uniformly, mixing 150mL of bubble water and 30mL of zero calorie syrup uniformly, testing the content (Brix) of soluble solids in the mixed solution of each group,
the test method comprises the following steps: after stirring uniformly, a small amount of the liquid was taken for Brix measurement (0 to 53% by using an ATAGO handheld sugar meter).
The test results are shown in Table 1.
TABLE 1
The results show that when the syrups of the examples were dissolved in water or bubble water, the resulting mixtures had significantly higher soluble solids content compared to the commercial syrups of comparative example 7, indicating that the zero calorie syrup formulations provided by the present invention significantly increased the soluble solids content of the system. The lower soluble solids content of the syrup and water or bubble water mixtures of comparative examples 4-6 compared to example 1 illustrates that erythritol and polydextrose in the syrup formulation work in concert to provide a synergistic effect in increasing the soluble solids content of the mixtures.
Test example 2
Stability of delamination
Test group: application examples 1 to 6, comparative application examples 1 to 7
Each group of prepared coffee drinks was allowed to stand for 2 hours, and the stable condition of stratification was observed, and the results are shown in table 2.
TABLE 2
The results show that the coffee drinks of the application examples have stable layering effect and can maintain more than 2h, and compared with the coffee drinks of the application examples 1-3, the layering effect is not good, which shows that: the gellan gum and the xanthan gum have the effects of promoting layering and maintaining the layering stability, and the layering of the beverage is obviously promoted and the layering stability is maintained by compounding the gellan gum and the xanthan gum, so that the following is proved: according to the invention, gellan gum and xanthan gum (both have a double-spiral structure) are adopted as stabilizers, and are matched with each other to form a three-dimensional net structure, so that the three-dimensional net structure has good gel performance, can better support an upper layer coffee aqueous solution, and improves the stability of a layering effect. In addition, compared with the coffee beverage prepared in application example 4, the stability of layering is poorer than that of application example 1, which shows that the stability of layering effect is improved by adding polydextrose.
Test example 3
Beverage taste testing
Test groups were: application examples 1-6, comparative application example 7.
20 volunteers were selected to form an evaluation group, all the group members underwent professional food sensory analysis and evaluation training, and each volunteer tasted each group of coffee drinks and scored the taste thereof, with a full score of 5 (natural sweetness and good taste), and the average scoring results are shown in table 3.
TABLE 3
| Group of | Scoring |
| Application example 1 | 5.0 |
| Application example 2 | 4.8 |
| Application example 3 | 4.9 |
| Application example 4 | 4.4 |
| Application example 5 | 4.5 |
| Application example 6 | 4.4 |
| Comparative application example 7 | 4.0 |
The results show that the coffee beverages of application examples 4-6 and comparative application example 7 have slightly poorer mouthfeel than application example 1, and the syrup of the present invention uses erythritol compounded neotame, sucralose and acesulfame potassium as sweeteners, which not only meets the zero calorie requirement, but also has natural sweetness, synergistic flavor, weak sugar substitution accumulation and better mouthfeel compared with other sweetener formulas.
The applicant states that the present invention is illustrated by the above examples of a zero-calorie syrup for preparing layered beverages and the method and application thereof, but the present invention is not limited to the above examples, i.e. it is not meant to imply that the present invention must be practiced by the above examples. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
Claims (10)
1. A zero-calorie syrup for preparing a layered beverage, the zero-calorie syrup for preparing a layered beverage comprising erythritol, polydextrose, xanthan gum, gellan gum, an additive, and water.
2. The zero-calorie syrup for preparing a layered beverage according to claim 1, wherein the zero-calorie syrup for preparing a layered beverage comprises, in parts by weight, 20-30 parts erythritol, 1-1.5 parts polydextrose, 0.15-0.25 parts xanthan gum, 0.04-0.08 parts gellan gum, 0.01-0.3 parts additives and water.
3. A zero-calorie syrup for preparing a layered beverage according to claim 1 or 2, wherein the additives include a secondary sweetener and a modifying agent.
4. The zero-calorie syrup for preparing a layered beverage according to claim 3, wherein the auxiliary sweetener comprises any one or a combination of at least two of sucralose, steviol glycosides, acesulfame k, neotame, mogroside, mannitol, xylitol or aspartame, preferably a combination of sucralose, acesulfame k and neotame;
preferably, the auxiliary sweetener comprises 0.015 to 0.025 parts of sucralose, 0.01 to 0.03 parts of acesulfame potassium and 0.0005 to 0.0015 parts of neotame by weight.
5. A zero-calorie syrup for preparing a layered beverage according to claim 3 or 4 wherein the modifying agent comprises any one or a combination of at least two of phosphoric acid, potassium sorbate or flavor, preferably a combination of phosphoric acid, potassium sorbate and flavor;
preferably, the regulator comprises 0.05 to 0.1 portion of phosphoric acid, 0.04 to 0.05 portion of potassium sorbate and 0.04 to 0.06 portion of essence by weight portion.
6. A method of preparing a zero-calorie syrup for preparing a layered beverage according to any one of claims 1 to 5, wherein the method of preparing a zero-calorie syrup for preparing a layered beverage comprises the steps of:
(1) premixing erythritol, polydextrose, xanthan gum and gellan gum, and mixing with part of water for high shearing to obtain a first mixture;
(2) mixing the first mixture, the additive and the rest water, stirring and filtering to obtain the product.
7. The method of preparing a zero-calorie syrup for preparing a layered beverage according to claim 6, wherein the high shear of step (1) is performed at 60-75 ℃;
preferably, the speed of the high shearing is 1300-2000r/min, and the time of the high shearing is 5-20 min.
8. The method of preparing a zero-calorie syrup for preparing a layered beverage according to claim 6 or 7, wherein the mixing of step (2) is performed at 45-55 ℃;
preferably, the stirring speed in the step (2) is 200-600r/min, and the stirring time is 5-20 min.
9. Use of a zero-calorie syrup for the preparation of a layered beverage according to any one of claims 1 to 5 or a method of preparing a zero-calorie syrup for the preparation of a layered beverage according to any one of claims 6 to 8 for the preparation of a beverage.
10. A zero-calorie layered coffee beverage, characterized in that it comprises a zero-calorie syrup, an espresso coffee and water for preparing a layered beverage according to any one of claims 1-5.
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