CN114403319A - Preparation method of sugar-free bubble water - Google Patents
Preparation method of sugar-free bubble water Download PDFInfo
- Publication number
- CN114403319A CN114403319A CN202210148832.2A CN202210148832A CN114403319A CN 114403319 A CN114403319 A CN 114403319A CN 202210148832 A CN202210148832 A CN 202210148832A CN 114403319 A CN114403319 A CN 114403319A
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The application relates to the technical field of beverage processing, and particularly discloses a preparation method of sugar-free bubble water, which comprises the following steps: pretreating raw materials including stevia rebaudiana, sambucus, orange peel and perilla, and extracting volatile components to obtain the nerve sweet essence; mixing the juice, vitamin C and citric acid with water, and degassing; then adding the nerve sweet essence and the sucralose, uniformly mixing, cooling, and injecting carbon dioxide; and (5) after carbonization, detecting, sterilizing and filling to obtain the product. The sugar-free bubble water prepared by the preparation method is safe in components, does not contain artificial additives such as pigments and essences, is endowed with 'perfect sucrose flavor' by adopting the nerve sweet essence and sucralose compound as a sweetening agent, accords with the taste of popular consumers, and can regulate the acid-base balance of a human body, promote blood circulation, eliminate constipation and maintain beauty after being drunk for a long time.
Description
Technical Field
The application relates to the technical field of beverage processing, in particular to a preparation method of sugar-free bubble water.
Background
Water saturated with carbon dioxide dissolved in water is called carbonated water because it will contain CO2The existence of air bubbles is also called as 'bubble water'. Bubble water has been pursued by people more and more because of its health effects of helping to regulate acid-base balance of human body, enhancing gastrointestinal activity, suppressing appetite, eliminating constipation, blocking absorption of saccharides and fat, etc. Driven by the health-preserving requirement, the health trend of the beverage is gradually obvious, and more consumers pay attention to health and nutritionRelated concepts concern whether the beverage formula ingredient list is sugar-free, additive-free, etc.
Sugar substitutes (erythritol and sucralose) are mostly adopted as sweetening agents in the existing sugar-free bubble water, wherein the sucralose is used as a high-power sweetening agent, the sweetness is 600-650 times that of sucrose, the requirement of sweetness can be met only by adding a small amount of sugar, but the sucrose provides full mouthfeel and full and mellow flavor besides the sweetness. More importantly, sucrose, as an important carbohydrate, also provides a pleasant satisfaction to humans by stimulating the brain reward circuit. Sucralose has a heavy and bitter aftertaste, has peculiar tastes such as herbal taste and metallic taste, has a great difference from the taste of sucrose beverage, and is not good for consumers. And the erythritol is a corn extract, has low sweetness which is only one thousandth of that of the sucralose, is used as a sweetener to replace the sucralose, and has the defects of large addition amount, cost increase and the like when the same sweetness requirement is met. In addition, sugar alcohol substances are not easy to be absorbed by human bodies, and if people eat the sugar alcohol substances more, the burden of intestines and stomach is increased, and diarrhea is easy to appear. Studies have shown that excessive erythritol intake risks borborygmus, diarrhea, etc., with upper tolerance limits of 0.78 g and 0.71 g per kg body weight for adults and children, respectively. In order to ensure that children can eat it safely as well, the European food safety agency recommends an upper limit of erythritol content per serving of food or beverage of 0.6 g per kg of body weight.
The sweetness threshold value satisfactory to consumers is generally above 10% SEV (sugar equivalent value), and the higher the climate is, the higher the sweetness threshold value satisfactory to consumers in cognition is, for example, the sweetness of beverages in southeast Asia is generally above 16% SEV. The existing bubble water has the problems of low sweetness, light and tasteless, unobvious flavor and the like in order to achieve the purposes of reducing sugar and being free of sugar, and the drinking of consumers is affected.
Disclosure of Invention
In order to solve the problems of low sweetness, light and tasteless, unobvious flavor and the like of the existing sugar-free bubble water, the application provides a preparation method of the sugar-free bubble water, which adopts reasonable raw material collocation and preparation method, and adopts the compounding of the nerve sweet essence and the sucralose to make the sugar-free bubble water reach 12 percent of SEV sweetness, and simultaneously can effectively eliminate aftertaste influence caused by the sucralose and endow the sugar-free bubble water with perfect sucrose flavor.
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting dried stevia rebaudiana, sambucus samarangensis, orange peel and purple perilla as raw materials, adding water and heating to 45-65 ℃ according to a material-liquid ratio of 1:5-12, keeping the temperature and adding sodium chloride and polysorbate 80, stirring and processing for 1-3h, filtering, adding clear water into filter residues, cleaning, drying and crushing to obtain mixed powder;
s1.2, adding the mixed powder and diethyl ether into an ultrasonic extraction instrument together according to the material-liquid ratio of 1:17-21, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, carrying out vacuum filtration on the extract, and then recovering the diethyl ether to obtain the essence with the sweet taste;
s2, putting the juice raw stock, vitamin C and citric acid into a blending barrel filled with 25-35 ℃ deionized water, stirring at a rotating speed of 40-80r/min until the juice raw stock is completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 20-30min to obtain degassing liquid;
s3, adding the nerve sweet essence and sucralose into the degassed liquid, fully and uniformly mixing, conveying the mixture into a mixing tank, and cooling the degassed liquid to 1-3 ℃ to obtain a cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2-3 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, and then sterilizing and filling.
Preferably, the juice puree in step S2 is obtained by juicing one or more selected from white peach, guava, papaya, yacon, grapefruit, lemon, cherry, apple, pear, orange, fig or other low sugar fruits.
By adopting the technical scheme, the main component of the stevia rebaudiana is stevioside which is a natural sweetener with low calorie and high sweetness and has certain pharmacological action; the health-care food has the main effects of treating diabetes, controlling blood sugar, reducing blood pressure, resisting tumor and diarrhea, improving immunity, promoting metabolism and the like, has good effects of controlling obesity, regulating gastric acid and recovering nerve fatigue, also has obvious curative effects on heart diseases, children decayed teeth and the like, and most importantly, can eliminate the side effect of cane sugar; because the stevioside is a non-sugar sweetening agent, the stevioside is hardly metabolized in a human body, does not generate excessive heat after being eaten, does not generate acid under the action of bacteria in the oral cavity when being eaten into the mouth, is heated at 100 ℃ within the range of pH4-10, does not change the chemical structure, does not generate glucose required by microorganisms, belongs to a non-fermented substance, is commonly used for food preservation and drug mould prevention, and is used for correcting peculiar smell and odd taste of certain drugs. The samara rattan has the effects of strengthening the middle-jiao and replenishing qi, relieving cough, regulating menstruation and the like; the peel contains 10 new sweet steroid glycoside compounds, and the sweetness of the sweet steroid glycoside compounds is 50 to 400 times that of cane sugar; while the 7 new sweet compounds found in their roots vary in sweetness from 25 to 400 times that of sucrose. The essential oil of pericarpium Citri Junoris contains hesperidin, which has effects of maintaining normal osmotic pressure of blood vessel, enhancing capillary toughness, reducing cholesterol, regulating immunity, resisting cancer and tumor, scavenging free radicals of organism, inhibiting skin pigmentation, and improving skin microcirculation; it can also be used for food antioxidation and fresh-keeping. The Perillae herba can be used for medicine and perfume, has effects of inducing perspiration, relieving cough, eliminating phlegm, calming qi, and relieving asthma, and is aromatic stomach invigorating diuretic. Pretreating raw materials including stevia rebaudiana, sambucus, orange peel and perilla, and extracting volatile components to obtain the nerve sweet essence; the nerve sweet essence and the sucralose are compounded to be used as a sweetening agent of the sugar-free bubble water, so that the sugar-free bubble water is endowed with a perfect sucrose flavor from three aspects of taste, aroma and mouthfeel; firstly, optimizing the sweetness and flavor in the entrance stage by accelerating the sweetening speed and accelerating the flavor identification; then, in a tasting stage, a plurality of unique aromas are mobilized to form an aroma synergistic with the taste of the sugar-free bubble water, and meanwhile, the refreshing and mellow pleasant taste is improved, so that the defect of the texture aspect of adding sucralose alone is made up, and the flavor of the sugar-free bubble water is not light; in the stage after swallowing, the sweet lingua is cut off, the peculiar smell of the high sweetener sucralose, such as the bitter taste, the herbal taste or the metal taste, is eliminated, and finally the SEV sweetness of 12 percent is perfectly achieved, so that the taste of the public consumers is met.
Mixing the juice, vitamin C and citric acid with water, and degassing; then adding the compound sweetener, namely the nerve sweet essence and the sucralose, uniformly mixing, cooling and injecting carbon dioxide; after carbonization, detecting, sterilizing and filling to obtain the required sugar-free bubble water; the sugar-free bubble water prepared by the preparation method is safe in components, rich in nutrition, rich in dietary fibers such as pectin, cellulose, hemicellulose, lignin and the like, and free of artificial additives such as pigments and essences, and carbon dioxide is dissolved in water to form carbonic acid by injecting the carbon dioxide, so that the bubble water generates acid taste, the flavor of the bubble water is greatly improved, meanwhile, the pH value of the bubble water can be reduced by the carbonic acid, other microorganisms except acid-resistant bacteria are difficult to reproduce and live, oxygen deficiency exists in a container, many aerobic bacteria cannot live, the carbon dioxide enables the growth conditions of the microorganisms to be destroyed and even die due to certain pressure in the container, and the quality guarantee period of the sugar-free bubble water is greatly prolonged; the sugar-free bubble water prepared by the application is sugar-free but highly sweet, accords with the taste of common consumers, and can regulate the acid-base balance of a human body, promote blood circulation, eliminate constipation and maintain beauty after long-term drinking.
Preferably, the raw materials in the step S1.1 comprise 38-50 parts by weight of stevia rebaudiana, 15-25 parts by weight of sambucus, 10-30 parts by weight of orange peel and 4-8 parts by weight of perilla.
Preferably, the raw materials in step S1.1 include 44 parts by weight of stevia rebaudiana, 20 parts by weight of sambucus samarangensis, 20 parts by weight of orange peel and 6 parts by weight of perilla frutescens.
Preferably, the mass ratio of the raw material, the sodium chloride and the polysorbate 80 in the step S1.1 is 80-100:11-15: 1.
By adopting the technical scheme, the accuracy and scientific rationality of raw material selection and raw material proportioning are ensured, and the raw materials are pretreated by adopting sodium chloride and polysorbate 80, so that the foreign flavor and impurities of the raw materials are effectively eliminated, and the quality influence of the foreign flavor and impurities on the extracted nerve sweet essence in the subsequent extraction process is avoided.
Preferably, the particle size of the mixed powder in step S1.1 is 40-200 mesh.
Preferably, in the step S1.2, the ultrasonic frequency is 40-100KHz, the ultrasonic extraction time is 18-30min, the centrifugal rotation speed is 6000-10000r/min, and the centrifugal time is 5-10 min.
By adopting the technical scheme, the particle size of the mixed powder, the ultrasonic extraction condition and the centrifugal condition are strictly controlled, the extraction efficiency is improved, the effective active ingredients are extracted, and the quality and the purity of the essence with the nerve sweet taste are ensured.
Preferably, the step S2 includes 40-80 parts by weight of juice raw stock, 5-12 parts by weight of vitamin C, 0.5-1.5 parts by weight of citric acid, and 200 parts by weight of deionized water.
Preferably, the step S2 includes 60 parts by weight of raw juice, 8 parts by weight of vitamin C, 1 part by weight of citric acid, and 250 parts by weight of deionized water.
By adopting the technical scheme, the accuracy and scientific rationality of raw material selection and raw material proportioning are ensured, so that the finally prepared sugar-free bubble water is ensured to have the optimal nutritional value and flavor.
Preferably, the mass ratio of the nerve sweet essence to the sucralose in the S3 is 3-5: 1-2; the total adding amount of the nerve sweet essence and the sucralose is 0.05-0.15% of the total mass of the degassed liquid.
By adopting the technical scheme, the nerve sweet essence and the sucralose are compounded to be used as the sweetener, so that the dosage of the sweetener can be effectively reduced under the condition of obtaining the same sugar equivalent sweetness; under the condition of low dosage, on one hand, the prepared sugar-free bubble water can be ensured to obtain 'perfect sucrose flavor', on the other hand, the defect of adding sucralose separately in texture can be made up, and the peculiar smell of the sucralose, such as the later bitter taste, the herbal taste or the metallic taste, is eliminated.
Preferably, the sterilization conditions in step S4 are controlled as follows: sterilizing at 115 deg.C for 38-50 s.
By adopting the technical scheme, the sugar-free bubble water is sterilized before filling, so that the quality guarantee period of the sugar-free bubble water is effectively prolonged.
In summary, the present application has the following beneficial effects:
1. raw materials involved in the application are easy to obtain and low in price, the sugar-free bubble water prepared by the application is rich in nutrition and rich in dietary fibers such as pectin, cellulose, hemicellulose and lignin, has good effects of adjusting acid-base balance of a human body, promoting blood circulation, reducing cholesterol and eliminating constipation, can enhance the immune function of the human body after being drunk for a long time, removes free radicals in the human body, and plays the roles of supporting oxidation resistance, resisting aging and beautifying.
2. In the production process of the sugar-free bubble water, the nerve sweet essence is prepared, the compound sweetening agent is added, and the process parameters in the preparation process are strictly controlled, so that the taste and the quality of the prepared sugar-free bubble water are effectively guaranteed, the quality guarantee period of the sugar-free bubble water is greatly prolonged, and the obtained sugar-free bubble water is fresh and cool in flavor, mellow, palatable in sour and sweet, rich in nutrition, suitable for people of all ages, and in line with the development prospect.
Detailed Description
The present application will be described in further detail with reference to examples.
Example 1
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting 38 parts by weight of dried stevia rebaudiana, 15 parts by weight of sambucus, 10 parts by weight of orange peel and 4 parts by weight of perilla as raw materials, adding water and heating to 45 ℃, keeping the temperature and adding sodium chloride and polysorbate 80 according to a material-liquid ratio of 1:5, controlling the mass ratio of the raw materials to the sodium chloride to the polysorbate 80 to be 80:11:1, stirring and processing for 1h, filtering, adding clear water into filter residues, cleaning, drying and crushing to obtain mixed powder with the particle size of 40 meshes;
s1.2, adding the mixed powder and diethyl ether into an ultrasonic extraction instrument together according to a material-liquid ratio of 1:17, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, controlling the ultrasonic frequency to be 40KHz, carrying out ultrasonic extraction for 18min, carrying out centrifugal rotation speed to be 6000r/min, carrying out centrifugal time to be 5min, carrying out vacuum filtration on the extract, and then recovering the diethyl ether to obtain the nervously and sweet essence;
s2, putting 40 parts by weight of the virgin pulp of the white peach, 5 parts by weight of vitamin C and 0.5 part by weight of citric acid into a blending barrel filled with 200 parts by weight of deionized water at 25 ℃, stirring at a rotating speed of 40r/min until the materials are completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 20min to obtain degassing liquid;
s3, adding the nerve sweet essence and sucralose into the degassed liquid, and controlling the mass ratio of the nerve sweet essence to sucralose to be 3: 1; the total adding amount of the nerve sweet essence and the sucralose is 0.05 percent of the total mass of the degassed liquid, the nerve sweet essence and the sucralose are fully and uniformly mixed and then are conveyed into a mixing tank, and the degassed liquid is cooled to 1 ℃ to obtain a cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing at 115 ℃ for 38 seconds, and filling after the sterilization is finished.
Example 2
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting 40 parts by weight of dried stevia rebaudiana, 18 parts by weight of sambucus, 15 parts by weight of orange peel and 5 parts by weight of perilla as raw materials, adding water and heating to 50 ℃, keeping the temperature and adding sodium chloride and polysorbate 80, controlling the mass ratio of the raw materials to the sodium chloride to the polysorbate 80 to be 85:12:1, stirring for 1.5 hours, filtering, adding clear water into filter residues, cleaning, drying and crushing to obtain mixed powder with the particle size of 80 meshes;
s1.2, adding the mixed powder and ether into an ultrasonic extraction instrument together according to a material-liquid ratio of 1:18, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, controlling the ultrasonic frequency to be 50KHz, the ultrasonic extraction time to be 20min, the centrifugal rotation speed to be 7000r/min, and the centrifugal time to be 6min, carrying out vacuum filtration on the extract, and then recovering the ether to obtain the nervously and sweet essence;
s2, putting 50 parts by weight of guava raw juice, 6 parts by weight of vitamin C and 0.8 part by weight of citric acid into a blending barrel filled with 250 parts by weight of deionized water at 28 ℃, stirring at a rotating speed of 50r/min until the guava raw juice is completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 22min to obtain degassing liquid;
s3, adding the nerve sweet essence and sucralose into the degassed liquid, and controlling the mass ratio of the nerve sweet essence to the sucralose to be 3.5: 1.2; the total adding amount of the nerve sweet essence and the sucralose is 0.08 percent of the total mass of the degassed liquid, the nerve sweet essence and the sucralose are fully and uniformly mixed and then are conveyed into a mixing tank, and the degassed liquid is cooled to 1.5 ℃ to obtain a cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2.2 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing at 115 ℃ for 40 seconds, and filling after the sterilization is finished.
Example 3
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting 44 parts by weight of dried stevia rebaudiana, 20 parts by weight of sambucus, 20 parts by weight of orange peel and 6 parts by weight of perilla as raw materials, adding water and heating to 55 ℃, keeping the temperature and adding sodium chloride and polysorbate 80 according to a material-liquid ratio of 1:8, controlling the mass ratio of the raw materials to the sodium chloride to the polysorbate 80 to be 90:13:1, stirring and processing for 2 hours, filtering, adding clear water into filter residues, cleaning, drying and crushing to obtain mixed powder with the particle size of 120 meshes;
s1.2, adding the mixed powder and ether into an ultrasonic extraction instrument together according to a material-liquid ratio of 1:19, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, controlling the ultrasonic frequency to be 70KHz, the ultrasonic extraction time to be 24min, the centrifugal rotation speed to be 8000r/min, and the centrifugal time to be 8min, carrying out vacuum filtration on the extract, and then recovering the ether to obtain the nervously and sweet essence;
s2, putting 60 parts by weight of grapefruit puree, 8 parts by weight of vitamin C and 1 part by weight of citric acid into a blending barrel filled with 250 parts by weight of 30 ℃ deionized water, stirring at a rotating speed of 60r/min until the grapefruit puree is completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 25min to obtain degassing liquid;
s3, adding the nerve sweet essence and sucralose into the degassed liquid, and controlling the mass ratio of the nerve sweet essence to the sucralose to be 4: 1.5; the total adding amount of the nerve sweet essence and the sucralose is 0.1 percent of the total mass of the degassed liquid, the nerve sweet essence and the sucralose are fully and uniformly mixed and then are conveyed into a mixing tank, and the degassed liquid is cooled to 2 ℃ to obtain a cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2.5 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing the liquid at the temperature of 115 ℃ for 44 seconds, and filling the liquid after the sterilization is finished.
Example 4
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting 46 parts by weight of dried stevia rebaudiana, 22 parts by weight of sambucus, 25 parts by weight of orange peel and 7 parts by weight of perilla as raw materials, adding water and heating to 60 ℃, keeping the temperature and adding sodium chloride and polysorbate 80, controlling the mass ratio of the raw materials to the sodium chloride to the polysorbate 80 to be 95:14:1, stirring for 2.5 hours, filtering, adding clear water into filter residues, cleaning, drying and crushing to obtain mixed powder with the particle size of 180 meshes;
s1.2, adding the mixed powder and ether into an ultrasonic extraction instrument together according to a material-liquid ratio of 1:20, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, controlling the ultrasonic frequency to be 90KHz, carrying out ultrasonic extraction for 28min, carrying out centrifugal rotation speed to be 9000r/min, carrying out centrifugal time to be 9min, carrying out vacuum filtration on the extract, and then recovering the ether to obtain the nervously and sweet essence;
s2, putting 70 parts by weight of cherry raw pulp, 11 parts by weight of vitamin C and 1.2 parts by weight of citric acid into a blending barrel filled with 280 parts by weight of 30 ℃ deionized water, stirring at a rotating speed of 70r/min until the cherry raw pulp, the vitamin C and the citric acid are completely dissolved, injecting the dissolved liquid into a degassing cylinder, and continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump and continuously vacuumizing and degassing for 28min to obtain degassing liquid;
s3, adding the nerve sweet essence and sucralose into the degassed liquid, and controlling the mass ratio of the nerve sweet essence to the sucralose to be 4.5: 1.8; the total adding amount of the nerve sweet essence and the sucralose is 0.12 percent of the total mass of the degassed liquid, the nerve sweet essence and the sucralose are fully and uniformly mixed and then are conveyed into a mixing tank, and the degassed liquid is cooled to 2.5 ℃ to obtain a cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2.8 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing the liquid at 115 ℃ for 48 seconds, and filling the liquid after the sterilization is finished.
Example 5
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting 50 parts by weight of dried stevia rebaudiana, 25 parts by weight of sambucus samarangensis, 30 parts by weight of orange peel and 8 parts by weight of perilla as raw materials, adding water and heating to 65 ℃, keeping the temperature and adding sodium chloride and polysorbate 80, controlling the mass ratio of the raw materials to the sodium chloride to the polysorbate 80 to be 100:15:1, stirring for 3 hours, filtering, adding clear water into filter residues, cleaning, drying and crushing to obtain mixed powder with the particle size of 200 meshes;
s1.2, adding the mixed powder and ether into an ultrasonic extraction instrument together according to a material-liquid ratio of 1:21, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, controlling the ultrasonic frequency to be 100KHz, carrying out ultrasonic extraction for 30min, carrying out centrifugal rotation speed to be 10000r/min, carrying out centrifugal time to be 10min, carrying out vacuum filtration on the extract, and then recovering the ether to obtain the nervous sweet essence;
s2, putting 80 parts by weight of fig raw pulp, 12 parts by weight of vitamin C and 1.5 parts by weight of citric acid into a blending barrel filled with 300 parts by weight of deionized water at 35 ℃, stirring at a rotating speed of 80r/min until the raw pulp is completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 30min to obtain a degassing liquid;
s3, adding the nerve sweet essence and sucralose into the degassed liquid, and controlling the mass ratio of the nerve sweet essence to the sucralose to be 5: 2; the total adding amount of the nerve sweet essence and the sucralose is 0.15 percent of the total mass of the degassed liquid, the nerve sweet essence and the sucralose are fully and uniformly mixed and then are conveyed into a mixing tank, and the degassed liquid is cooled to 3 ℃ to obtain a cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 3 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing the liquid for 50S at the temperature of 115 ℃, and filling the liquid after the sterilization is finished.
Comparative example 1
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting 38 parts by weight of dried stevia rebaudiana, 15 parts by weight of sambucus, 10 parts by weight of orange peel and 4 parts by weight of perilla as raw materials, mixing and crushing to obtain mixed powder with the particle size of 40 meshes;
s1.2, adding the mixed powder and diethyl ether into an ultrasonic extraction instrument together according to a material-liquid ratio of 1:17, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, controlling the ultrasonic frequency to be 40KHz, carrying out ultrasonic extraction for 18min, carrying out centrifugal rotation speed to be 6000r/min, carrying out centrifugal time to be 5min, carrying out vacuum filtration on the extract, and then recovering the diethyl ether to obtain the nervously and sweet essence;
s2, putting 40 parts by weight of the virgin pulp of the white peach, 5 parts by weight of vitamin C and 0.5 part by weight of citric acid into a blending barrel filled with 200 parts by weight of deionized water at 25 ℃, stirring at a rotating speed of 40r/min until the materials are completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 20min to obtain degassing liquid;
s3, adding the nerve sweet essence and sucralose into the degassed liquid, and controlling the mass ratio of the nerve sweet essence to sucralose to be 3: 1; the total adding amount of the nerve sweet essence and the sucralose is 0.05 percent of the total mass of the degassed liquid, the nerve sweet essence and the sucralose are fully and uniformly mixed and then are conveyed into a mixing tank, and the degassed liquid is cooled to 1 ℃ to obtain a cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing at 115 ℃ for 38 seconds, and filling after the sterilization is finished.
Comparative example 2
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting 38 parts by weight of dried stevia rebaudiana, 15 parts by weight of sambucus, 10 parts by weight of orange peel and 4 parts by weight of perilla as raw materials, adding water and heating to 45 ℃, keeping the temperature and adding sodium chloride and polysorbate 80 according to a material-liquid ratio of 1:5, controlling the mass ratio of the raw materials to the sodium chloride to the polysorbate 80 to be 80:11:1, stirring and processing for 1h, filtering, adding clear water into filter residues, cleaning, drying and crushing to obtain mixed powder with the particle size of 40 meshes;
s1.2, adding the mixed powder and diethyl ether into an ultrasonic extraction instrument together according to a material-liquid ratio of 1:17, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, controlling the ultrasonic frequency to be 40KHz, carrying out ultrasonic extraction for 18min, carrying out centrifugal rotation speed to be 6000r/min, carrying out centrifugal time to be 5min, carrying out vacuum filtration on the extract, and then recovering the diethyl ether to obtain the nervously and sweet essence;
s2, putting 40 parts by weight of the virgin white peach pulp, 5 parts by weight of vitamin C and 0.5 part by weight of citric acid into a blending barrel filled with 200 parts by weight of deionized water at 25 ℃, and stirring at the rotating speed of 40r/min until the virgin white peach pulp, the vitamin C and the citric acid are completely dissolved to obtain a dissolved solution;
s3, adding the nerve sweet essence and sucralose into the dissolving solution, and controlling the mass ratio of the nerve sweet essence to sucralose to be 3: 1; the total adding amount of the nerve sweet essence and the sucralose is 0.05 percent of the total mass of the dissolving solution, and the nerve sweet essence and the sucralose are conveyed into a mixing tank to be cooled to 1 ℃ after being fully and uniformly mixed, so as to obtain cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing at 115 ℃ for 38 seconds, and filling after the sterilization is finished.
Comparative example 3
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting 38 parts by weight of dried stevia rebaudiana, 15 parts by weight of sambucus, 10 parts by weight of orange peel and 4 parts by weight of perilla as raw materials, adding water and heating to 45 ℃, keeping the temperature and adding sodium chloride and polysorbate 80 according to a material-liquid ratio of 1:5, controlling the mass ratio of the raw materials to the sodium chloride to the polysorbate 80 to be 80:11:1, stirring and processing for 1h, filtering, adding clear water into filter residues, cleaning, drying and crushing to obtain mixed powder with the particle size of 40 meshes;
s1.2, adding the mixed powder and diethyl ether into an ultrasonic extraction instrument together according to a material-liquid ratio of 1:17, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, controlling the ultrasonic frequency to be 40KHz, carrying out ultrasonic extraction for 18min, carrying out centrifugal rotation speed to be 6000r/min, carrying out centrifugal time to be 5min, carrying out vacuum filtration on the extract, and then recovering the diethyl ether to obtain the nervously and sweet essence;
s2, putting 40 parts by weight of the virgin pulp of the white peach, 5 parts by weight of vitamin C and 0.5 part by weight of citric acid into a blending barrel filled with 200 parts by weight of deionized water at 25 ℃, stirring at a rotating speed of 40r/min until the materials are completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 20min to obtain degassing liquid;
s3, adding the nerve sweet essence into the degassing liquid, controlling the adding amount of the nerve sweet essence to be 0.05% of the total mass of the degassing liquid, fully and uniformly mixing, conveying the mixture into a mixing tank, and cooling the degassing liquid to 1 ℃ to obtain a cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing at 115 ℃ for 38 seconds, and filling after the sterilization is finished.
Comparative example 4
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, putting 40 parts by weight of the virgin pulp of the white peach, 5 parts by weight of vitamin C and 0.5 part by weight of citric acid into a blending barrel filled with 200 parts by weight of deionized water at 25 ℃, stirring at a rotating speed of 40r/min until the materials are completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 20min to obtain degassing liquid;
s2, adding sucralose into the degassing liquid, controlling the adding amount of the sucralose to be 0.05% of the total mass of the degassing liquid, fully and uniformly mixing, conveying the mixture into a mixing tank, and cooling the degassing liquid to 1 ℃ to obtain a cooling liquid for later use;
and S3, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing at 115 ℃ for 38 seconds, and filling after the sterilization is finished.
Comparative example 5
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, putting 40 parts by weight of the virgin pulp of the white peach, 5 parts by weight of vitamin C and 0.5 part by weight of citric acid into a blending barrel filled with 200 parts by weight of deionized water at 25 ℃, stirring at a rotating speed of 40r/min until the materials are completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 20min to obtain degassing liquid;
s2, adding erythritol into the degassing liquid, controlling the addition amount of the erythritol to be 0.05% of the total mass of the degassing liquid, fully and uniformly mixing, conveying the mixture to a mixing tank, and cooling the degassing liquid to 1 ℃ to obtain a cooling liquid for later use;
and S3, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing at 115 ℃ for 38 seconds, and filling after the sterilization is finished.
Comparative example 6
The application provides a preparation method of sugar-free bubble water, which adopts the following technical scheme:
a preparation method of sugar-free bubble water specifically comprises the following steps:
s1, putting 40 parts by weight of the virgin pulp of the white peach, 5 parts by weight of vitamin C and 0.5 part by weight of citric acid into a blending barrel filled with 200 parts by weight of deionized water at 25 ℃, stirring at a rotating speed of 40r/min until the materials are completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 20min to obtain degassing liquid;
s2, adding erythritol and sucralose into the degassed liquid, and controlling the mass ratio of the erythritol to the sucralose to be 3: 1; the total adding amount of the erythritol and the sucralose is 0.05 percent of the total mass of the degassed liquid, the erythritol and the sucralose are fully and uniformly mixed and then are conveyed into a mixing tank, and the degassed liquid is cooled to 1 ℃ to obtain a cooling liquid for later use;
and S3, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, sterilizing at 115 ℃ for 38 seconds, and filling after the sterilization is finished.
First, sensory evaluation
The sensory evaluation is mainly to carry out comprehensive scoring according to the color, taste, smell and other conditions of the prepared sugar-free bubble water.
Specifically, the sugar-free sparkling water prepared in examples 1 to 5 and comparative examples 1 to 6 of the present application was used as a test sample, and an evaluation group was formed by 10 professional beverage inspectors who had been subjected to sensory test training, and the color, taste and flavor of the sugar-free sparkling water were subjected to comprehensive scoring, and an average score was selected as a final sensory score.
TABLE 1 sugarless bubble-water sensory evaluation criteria
TABLE 2 sugar-free bubble-free water sensory evaluation results
From table 2 above, it can be seen that: the sugar-free bubble water prepared in the embodiments 1-5 has overall higher comprehensive scores of color, smell and taste, and meets the standards of uniform color, strong and harmonious fruit flavor, moderate sour and sweet taste, freshness, refreshing taste, obvious killing taste and the like; the best overall performance of example 3; the raw materials of the nerve sweet essence prepared in the comparative example 1 are not pretreated, so that the finally prepared sugar-free bubble water has inferior color, smell and taste to the sugar-free bubble water prepared in the example 1; comparative example 2 in the process of preparing the sugar-free sparkling water, since the mixed raw materials are not degassed, the finally prepared sugar-free sparkling water has a slightly inferior taste to that of example 1, mainly manifested by disorder of acid and sweetness and unobvious taste; comparative example 3, a single nerve sweet essence is used as a sweetener to be added, and the prepared sugar-free bubble water has a slightly inferior taste to that of example 1, and mainly shows that the sweetness is not obvious due to disorder of sweetness and sourness; comparative example 4 the prepared sugarless sparkling water was slightly less tasted than example 1, mainly manifested by a disorder of sweetness and sweetness in sweetness and a heavy aftertaste with a special taste, with sucralose alone added as a sweetener; comparative example 5 erythritol is added as a sweetener, and the prepared sugar-free bubble water has a slightly inferior taste to that of example 1, and mainly shows that the sweetness and sourness are not good and the sweetness is not obvious; comparative example 6 adopts erythritol and sucralose to compound as a sweetener to be added, and the prepared sugar-free bubble water has a slightly inferior taste to that of example 1, and mainly shows heavy taste after sweetness and special taste.
Second, performance detection
According to the detection standard GB 7101-2015, the sugar-free bubble water prepared in the embodiments 1-5 meets the sensory requirements specified by the standard (the sugar-free bubble water prepared in the embodiments 1-5 should have the appearance and taste reflecting the characteristics of the product, and no peculiar smell, peculiar smell and foreign impurities are obtained), the carbon dioxide gas capacity (20 ℃ and more than or equal to 1.5 times) and the fruit juice content (the mass fraction is more than or equal to 10%) by detection.
According to the detection standard GB/T10792-2008, the safety performance of the sugar-free bubble water prepared in the embodiments 1-5 of the application is detected, and the result parameters are shown in the following table 3:
TABLE 3 sugar-free bubble Water Performance test results
Note: n is the number of samples to be collected in the same batch of products; c is the maximum allowable number of samples exceeding the value of m; m is the limit value of the acceptable level of the microorganism/pathogenic bacteria index; m is the highest safety limit value of microorganism/pathogenic bacteria index.
From table 3 above, it can be seen that: the indexes of the sugar-free bubble water prepared in the embodiments 1-5 of the application meet the requirements of GB/T10792-.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The preparation method of the sugar-free bubble water is characterized by comprising the following steps:
s1, preparing the nerve sweet essence:
s1.1, selecting dried stevia rebaudiana, sambucus samarangensis, orange peel and purple perilla as raw materials, adding water and heating to 45-65 ℃ according to a material-liquid ratio of 1:5-12, keeping the temperature and adding sodium chloride and polysorbate 80, stirring and processing for 1-3h, filtering, adding clear water into filter residues, cleaning, drying and crushing to obtain mixed powder;
s1.2, adding the mixed powder and diethyl ether into an ultrasonic extraction instrument together according to the material-liquid ratio of 1:17-21, carrying out ultrasonic-assisted extraction, then carrying out centrifugal filtration to obtain an extract, carrying out vacuum filtration on the extract, and then recovering the diethyl ether to obtain the essence with the sweet taste;
s2, putting the juice raw stock, vitamin C and citric acid into a blending barrel filled with 25-35 ℃ deionized water, stirring at a rotating speed of 40-80r/min until the juice raw stock is completely dissolved, injecting the dissolved liquid into a degassing cylinder, continuously circulating the liquid in the degassing cylinder by starting a vacuum pump and a water circulating pump, and continuously vacuumizing and degassing for 20-30min to obtain degassing liquid;
s3, adding the nerve sweet essence and sucralose into the degassed liquid, fully and uniformly mixing, conveying the mixture into a mixing tank, and cooling the degassed liquid to 1-3 ℃ to obtain a cooling liquid for later use;
and S4, injecting carbon dioxide into the cooling liquid for carbonization, controlling the injection amount of the carbon dioxide to be 2-3 times of the volume of the cooling liquid, injecting the carbonized liquid into a product jar, detecting the sugar degree, color and flavor of the liquid, and then sterilizing and filling.
2. The preparation method of sugar-free sparkling water according to claim 1, wherein the raw materials in step S1.1 comprise 38 to 50 parts by weight of stevia rebaudiana, 15 to 25 parts by weight of sambucus, 10 to 30 parts by weight of orange peel and 4 to 8 parts by weight of perilla frutescens.
3. The method for preparing sugar-free sparkling water according to claim 1, wherein the raw materials in step S1.1 comprise stevia 44 parts by weight, sambucus 20 parts by weight, orange peel 20 parts by weight, and perilla 6 parts by weight.
4. The method for preparing sugar-free sparkling water according to claim 1, wherein the mass ratio of the raw material, the sodium chloride and the polysorbate 80 in step S1.1 is 80-100:11-15: 1.
5. The method for preparing sugar-free sparkling water according to claim 1, wherein the particle size of the mixed powder in step S1.1 is 40-200 mesh.
6. The preparation method of sugar-free bubble water according to claim 1, wherein the ultrasonic frequency in step S1.2 is 40-100KHz, the ultrasonic extraction time is 18-30min, the centrifugation speed is 6000-10000r/min, and the centrifugation time is 5-10 min.
7. The method for preparing sugar-free bubble water according to claim 1, wherein the step S2 comprises juice raw stock 40-80 weight parts, vitamin C5-12 weight parts, citric acid 0.5-1.5 weight parts, and deionized water 200-300 weight parts.
8. The method for preparing sugar-free sparkling water according to claim 1, wherein the step S2 comprises 60 parts by weight of raw juice, 8 parts by weight of vitamin C, 1 part by weight of citric acid, and 250 parts by weight of deionized water.
9. The method for preparing sugar-free sparkling water according to claim 1, wherein the mass ratio of the neurosweent flavor to the sucralose in step S3 is 3-5: 1-2; the total adding amount of the nerve sweet essence and the sucralose is 0.05-0.15% of the total mass of the degassed liquid.
10. The method for preparing sugar-free sparkling water according to claim 1, wherein the sterilization conditions in the step S4 are controlled as follows: sterilizing at 115 deg.C for 38-50 s.
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