CN114343041B - 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 PDF

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CN114343041B
CN114343041B CN202210077923.1A CN202210077923A CN114343041B CN 114343041 B CN114343041 B CN 114343041B CN 202210077923 A CN202210077923 A CN 202210077923A CN 114343041 B CN114343041 B CN 114343041B
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zero
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calorie
syrup
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CN114343041A (en
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许露
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Ruixing Coffee Technology Hainan Co ltd
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Abstract

The invention provides a zero-calorie syrup for preparing a layered beverage, and a preparation method and application thereof. Wherein, erythritol and polydextrose are matched with each other, and the synergistic effect is achieved, the content of soluble solids in the syrup water mixture or the syrup bubble water mixture is obviously improved, and the purpose of preparing layered beverage is realized. The gellan gum and the xanthan gum both have double-helix structures and good gel performance, and are mutually matched as a stabilizer to form a three-dimensional net structure, so that the stability of layering effect is improved.

Description

Zero-calorie syrup for preparing layered beverage and preparation method and application thereof
Technical Field
The invention belongs to the technical field of food, relates to zero-calorie syrup and a preparation method and application thereof, and in particular relates to zero-calorie syrup for preparing layered beverages and a preparation method and application thereof.
Background
With the enhancement of consumer health consciousness, sugar-free zero-calorie beverages are popular, and the consumption scale is remarkably increased. In the food nutrition label management Specification, a value of "0" is allowed to be marked when the content of a certain food nutrition ingredient is low or the intake amount of the food nutrition ingredient has a negligible influence on the nutrition health of a human body, wherein the threshold value for the energy which can be marked as "0" is 17 kilojoules or less per 100 g of the energy of the product. Compared with the traditional beverage, the zero-calorie beverage has extremely low calorie, almost can be ignored, can meet the desire of people for eating sweet food, 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 multi-flavor vitamin beverage with zero calories, good taste and rich vitamins, which can reduce the health hazard caused by drinking a beverage containing a large amount of sucrose, 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, compound vitamins, stevioside, erythritol, natural flavors and acidulants. The beverage has the advantages of good taste, high safety, low production cost, convenient carrying, high health value, etc.
CN102273711a discloses a fruit-flavored vitamin beverage with zero calorie, which is prepared by mixing a nutrition enhancer, stevioside, fructose, natural perfume, natural pigment and acidulant as main ingredients with water; the zero-calorie fruit-flavored vitamin beverage disclosed by the invention takes stevioside as a main sweetener, so that sucrose and other chemical synthetic sweeteners in the existing functional beverage are replaced, and the sugar content and the calorific value of the beverage are reduced; the natural perfume has improved taste and good health.
However, with the improvement of the living standard of the public, the requirements of people on beverage products are continuously improved, besides zero heat and taste, the appearance of the beverage products is also required to a certain extent, wherein the layering beverage can greatly improve the Yan Zhi of the beverage products, improve the sensory experience of people and be favored by consumers. However, on one hand, the zero-calorie beverage on the current market has the disadvantages of general flavor, unnatural sweet taste, uncoordinated flavor and stronger accumulation of sugar substitutes due to the influence of a formula, a process and the like; more importantly, they do not provide enough solids for the product to delaminate, and do not meet consumer demand for a high color beverage that can be delaminated.
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 zero-calorie syrup and a preparation method and application thereof, in particular to zero-calorie syrup for preparing layered beverages and a preparation method and application thereof.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a zero-calorie syrup for preparing a layered beverage comprising erythritol, polydextrose, xanthan gum, gellan gum, an additive, and water.
Polydextrose (polydextrose) is a water-soluble dietary fiber that reduces the absorption of toxic and carcinogenic substances by humans due to ion exchange and colloid formation, and also regulates cholesterol levels, reduces intestinal beta-glucose, glycosidase activity, excludes vascular sclerosis causes, and the like. The food additive can be used as: thickening agent, filler and formulation. Is an important raw material for preparing low-calorie, low-fat, low-cholesterol and low-sodium health food. Erythritol is a bulk sweetener widely existing in nature, can be prepared by fermenting glucose, is white crystal powder, has refreshing sweet taste, is not easy to absorb moisture, is stable at high temperature, is stable in a wide pH range, has mild cooling sensation when dissolved in the mouth, and is suitable for various foods. Erythritol can increase sweetness, heaviness and smoothness of the beverage, reduce bitter taste, mask other odors and improve the flavor of the beverage. Erythritol and polydextrose are matched with each other, the synergistic effect is achieved, the content of soluble solids in a syrup water mixture or a syrup bubble water mixture is remarkably improved (Brix is more than 4.3, compared with the content of soluble solids in a mixture obtained when commercial syrup is dissolved in water or bubble water, brix is only about 3.5), and the purpose of preparing layered beverages is achieved. And the polydextrose also plays a role in enhancing layering stability.
The gellan gum is also called as Keke gum, is a high molecular linear polysaccharide, is formed by repeatedly polymerizing basic units consisting of 4 monosaccharide molecules, has good gel performance, and can be used as a thickener and a stabilizer. Xanthan gum, also known as xanthan gum, xanthomonas polysaccharide, is a single-spore polysaccharide produced by fermentation of the genus pseudomonas. Because of the special structure and colloid property of its macromolecule, it has multiple functions, and can be used as emulsifying agent, stabilizing agent, gel thickening agent, etc. and can be extensively used in the fields of food, etc.. Gellan gum and xanthan gum (both with double helix structure and good gel property) are used as stabilizer, and are mutually matched to form three-dimensional net structure, so as to promote layering and improve stability of layering effect.
Preferably, the zero-calorie syrup for preparing the layered beverage comprises, by weight, 20-30 parts of erythritol, 1-1.5 parts of polydextrose, 0.15-0.25 parts of xanthan gum, 0.04-0.08 parts of gellan gum, 0.01-0.3 parts of an additive, and water.
Specific values in the above 20 to 30 parts are, for example, 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 values among the above 1 to 1.5 parts are, for example, 1 part, 1.05 part, 1.1 part, 1.15 part, 1.2 parts, 1.25 parts, 1.3 parts, 1.35 parts, 1.4 parts, 145 parts, 1.5 parts, and the like.
Specific values among the above 0.15 to 0.25 parts are, for example, 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 values among the above 0.04 to 0.08 parts are, for example, 0.04 parts, 0.045 parts, 0.05 parts, 0.055 parts, 0.06 parts, 0.065 parts, 0.07 parts, 0.075 parts, 0.08 parts, and the like.
Specific values among the above 0.01 to 0.3 parts are, for example, 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 modifiers.
Preferably, the auxiliary sweetener comprises any one or at least two of sucralose, steviol glycoside, acesulfame potassium, neotame, mogroside, mannitol, xylitol or aspartame, for example, a combination of sucralose and steviol glycoside, a combination of steviol glycoside and acesulfame potassium, a combination of mannitol and xylitol, etc., and any other combination mode is preferred, and the combination of sucralose, acesulfame potassium and neotame is preferred.
Compared with other choices, neotame, sucralose and acesulfame potassium are selected as auxiliary sweeteners to be compounded with erythritol, and the prepared beverage has natural sweet feel, synergistic flavor, weak accumulation of sugar substitutes and better taste.
Preferably, the auxiliary sweetener comprises, in parts by weight, 0.015-0.025 parts of sucralose, 0.01-0.03 parts of acesulfame potassium, and 0.0005-0.0015 parts of neotame.
Specific values among the above 0.015 to 0.025 parts are, for example, 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 and the like.
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 values among the above 0.0005 to 0.0015 parts are, for example, 0.0005 parts, 0.0006 parts, 0.0007 parts, 0.0008 parts, 0.0009 parts, 0.001 parts, 0.0011 parts, 0.0012 parts, 0.0013 parts, 0.0014 parts, 0.0015 parts, and the like.
Preferably, the regulator includes any one or a combination of at least two of phosphoric acid, potassium sorbate or essence, for example, a combination of phosphoric acid and potassium sorbate, a combination of potassium sorbate and essence, a combination of phosphoric acid and essence, etc., and any other combination manner is possible, preferably a combination of phosphoric acid, potassium sorbate and essence.
Preferably, the regulator comprises, by weight, 0.05-0.1 part of phosphoric acid, 0.04-0.05 part of potassium sorbate and 0.04-0.06 part of essence.
Specific values among the above 0.05 to 0.1 parts are, for example, 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, 0.1 part, and the like.
Specific values among the above 0.04 to 0.05 parts are, for example, 0.04 parts, 0.041 parts, 0.042 parts, 0.043 parts, 0.044 parts, 0.045 parts, 0.046 parts, 0.047 parts, 0.048 parts, 0.049 parts, 0.05 parts, and the like.
Specific values among the above 0.04 to 0.06 parts are, for example, 0.04 parts, 0.041 parts, 0.042 parts, 0.043 parts, 0.044 parts, 0.045 parts, 0.046 parts, 0.047 parts, 0.048 parts, 0.049 parts, 0.05 parts, 0.051 parts, 0.052 parts, 0.053 parts, 0.054 parts, 0.055 parts, 0.056 parts, 0.057 parts, 0.058 parts, 0.059 parts, 0.06 parts and the like.
In a second aspect, the present invention provides a method for preparing a zero-calorie syrup for preparing a layered beverage according to the first aspect, the method 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.
The portion of water in step (1) comprises 30-70%, e.g. 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% etc. of the total water mass in the syrup.
Preferably, the high shear of step (1) is performed at 60-75 ℃, e.g., 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃, 70 ℃, 71 ℃, 72 ℃, 73 ℃, 74 ℃, 75 ℃, etc.
Preferably, the high shear is at a speed of 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 shear is for a time of 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 45-55deg.C, such as 45deg.C, 46 deg.C, 47 deg.C, 48 deg.C, 49 deg.C, 50deg.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 preparing a layered beverage as described in the first aspect or a method of preparing a zero-calorie syrup for preparing a layered beverage as described in the second aspect in the preparation of a beverage.
In a fourth aspect, the present invention provides a zero-calorie layered coffee beverage comprising a zero-calorie syrup for preparing a layered beverage as described in the first aspect, espresso coffee and water.
In a fifth aspect, the present invention provides a method for preparing a zero-calorie layered coffee beverage according to the fourth aspect, comprising mixing a zero-calorie syrup, espresso coffee and water.
The numerical ranges recited herein include not only the recited point values, but also any point values between the recited numerical ranges that are not recited, and are limited to, and for the sake of brevity, the invention is not intended to be exhaustive of the specific point values that the recited range includes.
Compared with the prior art, the invention has the following beneficial effects:
the invention creatively provides a zero-calorie syrup, and the purpose of preparing a layering beverage is achieved by using the syrup, so that the beverage Gao Yanzhi is endowed, and a 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 are matched in a syrup formula, the content of soluble solids in a syrup water mixture or a syrup bubble water mixture is obviously improved by synergistic effect (Brix is more than 4.3), and compared with the conventional syrup, the commercially available syrup is low in content of soluble solids in a mixture obtained when the commercially available syrup is dissolved in water or bubble water (Brix is only about 3.5). Secondly, gellan gum and xanthan gum (both with double helix structure and good gel property) are adopted as stabilizers, and are mutually matched to form a three-dimensional net structure, so that an upper-layer coffee aqueous solution can be better supported, layering of beverages is promoted, stability of layering effect is improved, and the addition of polydextrose has a promotion effect on layering stability.
When the coffee beverage prepared by mixing the syrup, the bubble water, the ice cubes and the espresso 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 aqueous solution is 3.5-3.8, and the coffee beverage is positioned at the upper layer; the content of soluble solids in the syrup bubble water mixture is more than 4.3 and is positioned at the lower layer, so that layering phenomenon is generated. In contrast, the soluble solids content of the mixture of the commercially available syrup bubble water and the aqueous coffee solution does not reach such a difference, nor does there exist suitable stabilizers to hold the aqueous coffee solution, and thus stratification is not achieved either (see fig. 2).
In addition, the zero-calorie syrup disclosed by the invention takes erythritol compounded neotame, sucralose and acesulfame as sweeteners, so that the requirement of zero calorie is met, and meanwhile, compared with other sweetener formulas, the beverage prepared by adopting the sweetener formula disclosed by the invention is natural in sweetness, synergistic in flavor, weak in accumulation of sugar substitutes and better in taste. The coffee beverage prepared by the method can be layered, is Yan Zhi high, can keep the layering effect for more than 2 hours, is natural in sweetness and good in taste, has obvious advantages compared with the commercial zero-calorie beverage, and greatly improves the sensory experience of consumers.
Drawings
Fig. 1 is an external view of the layered coffee drink of application example 1.
Fig. 2 is an external image of the coffee drink of comparative application example 7.
Detailed Description
The technical scheme of the invention is further described by the following specific embodiments. It will be apparent to those skilled in the art that the examples are merely to aid in understanding the invention and are not to be construed as a specific limitation thereof.
The polyglucose referred to in the following examples, comparative examples, application examples, comparative application examples was purchased from tylai and gellan gum was purchased from DSM.
Example 1
The embodiment provides a zero-calorie syrup, which comprises 25 mass percent of erythritol, 1.2 mass percent of polydextrose, 0.2 mass percent of xanthan gum, 0.04 mass percent of gellan gum, 0.02 mass percent of sucralose, 0.001 mass percent of neotame, 0.02 mass percent of acesulfame potassium, 0.07 mass percent of phosphoric acid, 0.045 mass percent of potassium sorbate, 0.05 mass percent of essence and the balance of purified water.
The preparation method comprises the following steps:
(1) Erythritol, polydextrose, xanthan gum and gellan gum were premixed at room temperature (25 ℃) until the individual raw materials were uniformly dispersed.
(2) Pumping 1/2 of water in the formula into an emulsifying tank, heating to 65 ℃, and putting the premixed raw materials in the step (1) into the emulsifying tank for high shearing (1450 r/min,10 min).
(3) After shearing, adding the rest raw materials in the formula, supplementing water in the formula, and stirring at a speed of 300r/min at 50 ℃ until the materials are uniformly mixed.
(4) And (3) performing coarse filtration and cloth bag filtration on the mixture obtained in the step (3), and sterilizing (121 ℃ +/-3 ℃ for 20 seconds) to obtain the zero-calorie syrup.
Example 2
The embodiment provides a zero-calorie syrup, which comprises 26 mass percent of erythritol, 1.1 mass percent of polydextrose, 0.15 mass percent of xanthan gum, 0.04 mass percent of gellan gum, 0.015 mass percent of sucralose, 0.0015 mass percent of neotame, 0.01 mass percent of acesulfame potassium, 0.09 mass percent of phosphoric acid, 0.05 mass percent of potassium sorbate, 0.05 mass percent of essence and the balance of purified water.
The preparation method comprises the following steps:
(1) Erythritol, polydextrose, xanthan gum and gellan gum were premixed at room temperature (25 ℃) until the individual raw materials were uniformly dispersed.
(2) Pumping 1/2 of water in the formula into an emulsifying tank, heating to 60 ℃, and putting the premixed raw materials in the step (1) into the emulsifying tank for high shearing (1800 r/min,5 min).
(3) After shearing, adding the rest raw materials in the formula, supplementing water in the formula, and stirring at 45 ℃ and a speed of 500r/min until the materials are uniformly mixed.
(4) And (3) performing coarse filtration and cloth bag filtration on the mixture obtained in the step (3), and sterilizing (121 ℃ +/-3 ℃ for 20 seconds) 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 were premixed at room temperature (25 ℃) until the individual raw materials were uniformly dispersed.
(2) Pumping 1/2 of water in the formula into an emulsifying tank, heating to 70 ℃, and putting the premixed raw materials in the step (1) into the emulsifying tank for high shearing (1400 r/min,20 min).
(3) After shearing, adding the rest raw materials in the formula, supplementing water in the formula, and stirring at 55 ℃ and a speed of 200r/min until the materials are uniformly mixed.
(4) And (3) performing coarse filtration and cloth bag filtration on the mixture obtained in the step (3), and sterilizing (121 ℃ +/-3 ℃ for 20 seconds) to obtain the zero-calorie syrup.
Example 4
This example provides a zero calorie syrup that differs from example 1 only in that the auxiliary sweeteners "sucralose 0.02%, neotame 0.001%, acesulfame 0.02%" are replaced by "sucralose 0.025%" and the process for making the same is described in 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 0.02%" are replaced by "neotame 0.001%, sucralose 0.025%" and others are unchanged, the preparation method of which is referred to 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 0.02%" are replaced by "sucralose 0.02%, steviol glycoside 0.03%" and others are unchanged, the preparation process of which is referred to 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 of which is complemented by gellan gum, and the other is unchanged, and the preparation method is described with reference to example 1.
Comparative example 2
This comparative example provides a zero-calorie syrup which differs from example 1 only in the lack of gellan gum, the lack being complemented by xanthan gum, and otherwise, the preparation being as described in reference to example 1.
Comparative example 3
This comparative example provides a zero-calorie syrup which differs from example 1 only in the simultaneous absence of gellan gum and xanthan gum, the absence being complemented with water, the other being unchanged, and the preparation being as described in example 1.
Comparative example 4
This comparative example provides a zero-calorie syrup differing from example 1 only in the absence of polydextrose, the absence being complemented with erythritol, the other being unchanged, and the preparation being described with reference 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 absence of which is complemented with water, and the other is unchanged, and the preparation process is referred to in example 1.
Comparative example 6
This comparative example provides a zero-calorie syrup differing from example 1 only in the simultaneous absence of polydextrose and erythritol, the absence being complemented with water, the other being unchanged, and the preparation being described with reference to example 1.
Comparative example 7
This comparative example provides a commercially available zero-calorie syrup.
Application example 1
The present application example provides a zero-calorie layered coffee beverage, the raw materials of which include the zero-calorie syrup (i.e., zero-calorie syrup) of example 1, soda water, espresso coffee, and ice cubes, operated according to the following related SOP:
a cup of layered coffee beverage was prepared, the visual image of which in the resting state is shown in fig. 1.
As is evident from the figure, the coffee beverage exhibits a significant stratification, 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 provided five layered coffee beverages differing from application example 1 only in that the zero-calorie syrup of example 1 was replaced with equal amounts of the zero-calorie syrups of examples 2-6, respectively, and the other was unchanged, the preparation method was as described in application example 1.
Comparative application examples 1 to 7
Comparative examples 1-7 provided seven coffee drinks differing from example 1 only in that the zero-calorie syrup of example 1 was replaced with equal amounts of zero-calorie syrup of comparative examples 1-7, respectively, and the other was unchanged, and the preparation method was referred to example 1.
The coffee drink of comparative application example 7 was not layered, and the appearance thereof in the resting state was shown in fig. 2.
Test example 1
Soluble solids content test
Test group: examples 1 to 6 and 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 of each group of mixed solution,
the testing method comprises the following steps: after stirring well, a small amount of liquid was taken for Brix measurement (0 to 53% by using an ATAGO hand-held glycometer).
The test results are shown in Table 1.
TABLE 1
The results show that the syrup of each example significantly increased the soluble solids content of the resulting mixture when dissolved in water or bubble water, as compared to the commercially available syrup of comparative example 7, indicating that the zero-calorie syrup formulation provided by the present invention can significantly increase the soluble solids content of the system. The lower soluble solids content of the syrup of comparative examples 4-6 in the mixture with water or bubble water compared to example 1 demonstrates that the interaction of erythritol and polydextrose in the syrup formulation provides a synergistic effect in increasing the soluble solids content of the mixture.
Test example 2
Layered stability
Test group: application examples 1 to 6, comparative application examples 1 to 7
The prepared coffee beverages of each group were allowed to stand for 2 hours, and the layering stability was observed, and the results are shown in Table 2.
TABLE 2
The results show that the layering effect of the coffee beverage of each application example is stable and can be maintained for more than 2 hours, and the layering effect of the coffee beverage of the comparative application examples 1-3 is poor, which shows that: the gellan gum and the xanthan gum have the effects of promoting layering and maintaining layering stability, and the layering stability is maintained by compounding the gellan gum and the xanthan gum, so that the layering of the beverage is obviously promoted, the layering stability is maintained, and the fact that: according to the invention, gellan gum and xanthan gum (both with double-helix structures) 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 upper-layer coffee aqueous solution, and improves the stability of layering effect. In addition, the coffee beverage of comparative application example 4 had poorer layering stability than application example 1, indicating that the addition of polydextrose improved the layering effect stability.
Test example 3
Beverage mouthfeel test
Test group: application examples 1-6, comparative application example 7.
The 20 volunteers were selected to form an evaluation group, and the group members were subjected to professional food sensory analysis and evaluation training, and each volunteer tasted each group of coffee drinks and scored for taste, and the score was 5 (sweetness natural, good taste) and the average scoring results are shown in table 3.
TABLE 3 Table 3
Group of Scoring of
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 beverage of application examples 4-6 and comparative application example 7 has slightly worse taste than application example 1, and the syrup provided by the invention uses erythritol compounded neotame, sucralose and acesulfame as sweeteners, so that the requirement of zero calorie is met, and meanwhile, compared with other sweetener formulas, the beverage prepared by adopting the sweetener formula provided by the invention has natural sweet feel, synergistic flavor, weak accumulation of sugar substitutes and better taste.
The applicant states that the present invention is illustrated by the above examples as a zero-calorie syrup for preparing a layered beverage and a method of preparing the same and applications thereof, but the present invention is not limited to the above examples, i.e. it does not mean that the present invention must be practiced in dependence on the above examples. It should be apparent to those skilled in the art that any modification of the present invention, equivalent substitution of raw materials for the product of the present invention, addition of auxiliary components, selection of specific modes, etc., falls within the scope of the present invention and the scope of disclosure.
The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present invention within the scope of the technical concept of the present invention, and all the simple modifications belong to the protection scope of the present invention.
In addition, the specific features described in the above embodiments may be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations are not described further.

Claims (12)

1. A zero-calorie syrup for preparing a layered beverage, characterized in that 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 parts of xanthan gum, 0.04-0.08 parts of gellan gum, 0.01-0.3 parts of an additive, and water;
the additives include auxiliary sweeteners and modifiers;
the auxiliary sweetener comprises a combination of sucralose, acesulfame k, and neotame.
2. The zero-calorie syrup for use in preparing a layered beverage of claim 1, wherein the auxiliary sweetener comprises, in parts by weight, 0.015-0.025 parts of sucralose, 0.01-0.03 parts of acesulfame potassium, and 0.0005-0.0015 parts of neotame.
3. The zero-calorie syrup for preparing a layered beverage of claim 1, wherein the modifier comprises any one or a combination of at least two of phosphoric acid, potassium sorbate, or flavor.
4. A zero-calorie syrup for use in preparing a layered beverage according to claim 3, wherein the modifier comprises a combination of phosphoric acid, potassium sorbate and flavor.
5. The zero-calorie syrup for preparing a layered beverage of claim 4, wherein the modifier comprises, in parts by weight, 0.05 to 0.1 part of phosphoric acid, 0.04 to 0.05 part of potassium sorbate, and 0.04 to 0.06 part of flavor.
6. The method for preparing a zero-calorie syrup for preparing a layered beverage according to any one of claims 1 to 5, wherein the method for 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.
7. The method of preparing a zero-calorie syrup for use in preparing a layered beverage according to claim 6, wherein said high shear of step (1) is performed at 60-75 ℃.
8. The method of preparing a zero-calorie syrup for use in preparing a layered beverage according to claim 6, wherein the high shear rate of step (1) is 1300-2000r/min and the high shear time is 5-20min.
9. The method of preparing a zero calorie syrup for use in preparing a layered beverage according to claim 6, wherein said mixing of step (2) is performed at 45-55 ℃.
10. The method of preparing a zero calorie syrup for use in preparing a layered beverage according to claim 6, wherein the stirring speed of step (2) is 200-600r/min and the stirring time is 5-20min.
11. Use of a zero-calorie syrup for preparing a layered beverage according to any one of claims 1 to 5 or of a method for preparing a zero-calorie syrup for preparing a layered beverage according to any one of claims 6 to 10 for preparing a beverage.
12. A zero-calorie layered coffee beverage, characterized in that the zero-calorie layered coffee beverage comprises a zero-calorie syrup for preparing a layered beverage according to any one of claims 1-5, espresso coffee and water.
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