CN115590135B - Essence and application thereof, and carbonated beverage containing essence - Google Patents
Essence and application thereof, and carbonated beverage containing essence Download PDFInfo
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- CN115590135B CN115590135B CN202211247597.0A CN202211247597A CN115590135B CN 115590135 B CN115590135 B CN 115590135B CN 202211247597 A CN202211247597 A CN 202211247597A CN 115590135 B CN115590135 B CN 115590135B
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- essence
- oil
- percent
- flavored
- carbonated beverage
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- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 37
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 239000000463 material Substances 0.000 claims abstract description 28
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 12
- 239000003921 oil Substances 0.000 claims description 33
- 235000019198 oils Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000004519 grease Substances 0.000 claims description 15
- 125000005456 glyceride group Chemical group 0.000 claims description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 10
- 229930195729 fatty acid Natural products 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 10
- 239000004368 Modified starch Substances 0.000 claims description 9
- 229920000881 Modified starch Polymers 0.000 claims description 9
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 9
- 235000019426 modified starch Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical group [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 9
- 239000004299 sodium benzoate Substances 0.000 claims description 9
- 235000010234 sodium benzoate Nutrition 0.000 claims description 9
- -1 fatty acid ester Chemical class 0.000 claims description 8
- 229920000223 polyglycerol Polymers 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 6
- 238000010564 aerobic fermentation Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000003240 coconut oil Substances 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- 102000011632 Caseins Human genes 0.000 claims description 3
- 108010076119 Caseins Proteins 0.000 claims description 3
- 229920001100 Polydextrose Polymers 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 239000001259 polydextrose Substances 0.000 claims description 3
- 235000013856 polydextrose Nutrition 0.000 claims description 3
- 229940035035 polydextrose Drugs 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 claims description 3
- 229940066675 ricinoleate Drugs 0.000 claims description 3
- 229940080237 sodium caseinate Drugs 0.000 claims description 3
- 239000001384 succinic acid Substances 0.000 claims description 3
- 239000001797 sucrose acetate isobutyrate Substances 0.000 claims description 3
- 235000010983 sucrose acetate isobutyrate Nutrition 0.000 claims description 3
- UVGUPMLLGBCFEJ-SWTLDUCYSA-N sucrose acetate isobutyrate Chemical compound CC(C)C(=O)O[C@H]1[C@H](OC(=O)C(C)C)[C@@H](COC(=O)C(C)C)O[C@@]1(COC(C)=O)O[C@@H]1[C@H](OC(=O)C(C)C)[C@@H](OC(=O)C(C)C)[C@H](OC(=O)C(C)C)[C@@H](COC(C)=O)O1 UVGUPMLLGBCFEJ-SWTLDUCYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 229940023476 agar Drugs 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims 1
- 108010053775 Nisin Proteins 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000004309 nisin Substances 0.000 claims 1
- 235000010297 nisin Nutrition 0.000 claims 1
- 239000004302 potassium sorbate Substances 0.000 claims 1
- 235000010241 potassium sorbate Nutrition 0.000 claims 1
- 229940069338 potassium sorbate Drugs 0.000 claims 1
- 239000001509 sodium citrate Substances 0.000 claims 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 63
- 239000001569 carbon dioxide Substances 0.000 abstract description 21
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000013361 beverage Nutrition 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 238000007872 degassing Methods 0.000 abstract description 8
- 230000000638 stimulation Effects 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000523 sample Substances 0.000 description 32
- 235000019631 acid taste sensations Nutrition 0.000 description 7
- 239000012496 blank sample Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000006071 cream Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- CJPNOLIZCWDHJK-UHFFFAOYSA-N 2-Pentadecanone Chemical compound CCCCCCCCCCCCCC(C)=O CJPNOLIZCWDHJK-UHFFFAOYSA-N 0.000 description 2
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 229920001800 Shellac Polymers 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- VKCYHJWLYTUGCC-UHFFFAOYSA-N nonan-2-one Chemical compound CCCCCCCC(C)=O VKCYHJWLYTUGCC-UHFFFAOYSA-N 0.000 description 2
- 229940116257 pepper extract Drugs 0.000 description 2
- 239000004208 shellac Substances 0.000 description 2
- 235000013874 shellac Nutrition 0.000 description 2
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 description 2
- 229940113147 shellac Drugs 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- CYIFVRUOHKNECG-UHFFFAOYSA-N tridecan-2-one Chemical compound CCCCCCCCCCCC(C)=O CYIFVRUOHKNECG-UHFFFAOYSA-N 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- KYWIYKKSMDLRDC-UHFFFAOYSA-N undecan-2-one Chemical compound CCCCCCCCCC(C)=O KYWIYKKSMDLRDC-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical class CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 1
- 235000019489 Almond oil Nutrition 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000008496 Drimys aromatica Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 240000002262 Litsea cubeba Species 0.000 description 1
- 235000012854 Litsea cubeba Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008168 almond oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940007061 capsicum extract Drugs 0.000 description 1
- 239000001943 capsicum frutescens fruit extract Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- 239000010389 wendan Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses essence and application thereof, and a carbonated beverage containing the essence, wherein the essence comprises an oil fermentation base material, the oil fermentation base material is prepared by fermenting oil with aspergillus oryzae, the essence is used for preparing the carbonated beverage, the ingredients of the carbonated beverage comprise the essence, and the essence accounts for not more than 0.05 per mill of the mass of the carbonated beverage. The invention has the advantages of enhancing the carbonic acid stimulation taste of the gas-containing beverage, having no influence on the flavor of the beverage, slowing down the degassing speed of carbon dioxide in the beverage, and the like.
Description
Technical Field
The invention belongs to the technical field of food additives, and particularly relates to essence and application thereof, and a carbonated beverage containing the essence.
Background
Carbonated beverages, sparkling wines and the like with carbon dioxide gas added thereto are highly favored by consumers. Carbon dioxide is added to the beverage under pressurized conditions, so that the content of carbon dioxide is reduced with the increase of the storage time of the beverage, the rapid degassing of the beverage under normal pressure after uncapping, and the like, resulting in reduced stimulation of carbonic acid. In order to maintain or enhance the taste of carbonic acid, the prior art has mainly been disclosed to solve the problem by adding spicy substances, bitter substances or cool substances to the beverage, such as the addition of capsicum extract, pepper extract, ginger extract, mountain pepper extract, peppermint components, etc. as disclosed in CN105491893 a. Such materials, while providing a stimulating mouthfeel, are different from carbon dioxide, in that they provide a stimulating oral cavity with low flavor thresholds and even low levels of these ingredients added to the beverage can affect the flavor of the beverage itself.
Disclosure of Invention
The invention aims to solve the problems in the background technology and provides essence, application thereof and a carbonated beverage containing the essence.
In order to achieve the above purpose, the invention provides an essence, wherein the essence comprises a grease fermentation base material, and the grease fermentation base material is prepared by fermenting grease by aspergillus oryzae.
Preferably, the oil is at least one of almond oil, sesame oil, peanut oil, sunflower oil, soybean oil, walnut oil, coconut oil, palm oil, octyl, capric glyceride or butter.
Preferably, the fat is coconut oil or caprylic/capric glyceride.
Preferably, the specific preparation method of the oil fermentation base material comprises the following steps: mixing oil and water, sterilizing, inoculating Aspergillus oryzae, aerobic fermenting at 20-40deg.C for 48 hr, and centrifuging to obtain upper oil phase as oil fermentation base material.
Preferably, the specific preparation method of the oil fermentation base material comprises the following steps: glucose is dissolved in water and then mixed with grease, after sterilization, aspergillus oryzae is inoculated, aerobic fermentation is carried out for 48 hours at the temperature of 20-40 ℃, and the upper oil phase is centrifugally taken as the grease fermentation base material.
Preferably, the essence further comprises a stabilizer, wherein the stabilizer is at least one of agar, polydextrose, xanthan gum, gellan gum or shellac, and the stabilizer can slow down the degassing speed of carbon dioxide in the carbonated beverage to a certain extent.
Preferably, the essence consists of the following components in percentage by mass: 0.01-1% of oil fermentation base stock, 2-20% of emulsifying agent, 0-80% of auxiliary emulsifying agent, 0-6% of perfume base, 0-10% of weighting agent, 0-0.5% of acidity regulator, 0-0.2% of preservative and the balance of water, wherein the perfume base is at least one of lemon flavor, sweet orange flavor, wen Dan flavor, grapefruit flavor, strawberry flavor, cola flavor, ginger flavor, walnut flavor, cream flavor, milk flavor, butter flavor or condensed milk flavor, the emulsifying agent is at least one of modified starch, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester, succinic acid monoglyceride, polyglycerol ricinoleate, tween, span, octyl, capric acid glyceride, sucrose fatty acid ester, sodium caseinate or enzymatic hydrolysis soybean lecithin, the auxiliary emulsifying agent is at least one of glycerol, propylene glycol or ethanol, the weighting agent is rosin glyceride or acetic acid isobutyric acid sucrose ester, the acidity regulator is at least one of citric acid, malic acid or phosphoric acid, and the preservative is sodium benzoate or sodium benzoate.
Preferably, the essence consists of the following components in parts by weight: the oil fermentation base material comprises, by weight, 0.01-1% of an oil fermentation base material, 2-20% of an emulsifying agent, 0-80% of a co-emulsifying agent, 0-6% of a perfume base, 0-10% of a weighting agent, 0-0.5% of an acidity regulator, 0.01-5% of a stabilizer, 0-0.2% of a preservative and the balance of water, wherein the perfume base is at least one of lemon-flavored essence, orange-flavored essence, civilian-flavored essence, grapefruit-flavored essence, strawberry-flavored essence, cola-flavored essence, ginger-flavored essence, walnut-flavored essence, cream-flavored essence, milk-flavored essence, butter-flavored essence or condensed milk-flavored essence, the emulsifying agent is at least one of modified starch, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester, succinic acid monoglyceride, polyglycerol ricinoleate, tween, span, octyl, capric acid glyceride, sucrose fatty acid ester, sodium caseinate or soybean lecithin, the co-emulsifying agent is at least one of glycerol, propylene glycol or ethanol, the weighting agent is rosin glyceride or sucrose acetate, the acidity regulator is at least one of citric acid, sodium benzoate or potassium phosphate, and the preservative is sodium benzoate or sodium benzoate.
The invention also provides application of the essence in preparing carbonated beverage.
The invention also provides a carbonated beverage, the ingredients of the carbonated beverage comprise the essence, and the essence accounts for not more than 0.05 per mill of the mass of the carbonated beverage.
The invention has the following beneficial effects:
1) According to the invention, aspergillus oryzae is used for fermenting grease, the grease fermentation base material contains natural saturated methyl ketone such as 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, 2-pentadecanone and the like, alcohol and acid, and trace components such as 8-nonene-2-ketone and the like, the components can play a role in a certain carbonic acid stimulation sense, and the carbonic acid stimulation sense can be effectively enhanced by using the grease fermentation base material to prepare essence and then apply the essence to the gas-containing beverage, and meanwhile, the flavor of the fermentation base material is covered due to emulsification embedding, so that the influence on the flavor of the beverage is avoided within the range of effectively enhancing the carbonic acid stimulation sense.
2) According to the invention, the grease fermentation base material obtained by fermenting grease by aspergillus oryzae is added into the gas-containing beverage after being prepared into essence, so that obvious carbonic acid can be endowed with a stimulated taste, and the degassing speed of carbon dioxide after uncapping is slowed down, thereby maintaining and enhancing the carbonic acid taste of the gas-containing beverage and improving the drinking feeling.
The features and advantages of the present invention will be described in detail by way of example with reference to the accompanying drawings.
Drawings
FIG. 1 is a graph showing the change in the amount of carbon dioxide lost after uncapping of various carbonated beverage samples in accordance with an embodiment of the present invention.
Detailed Description
The present invention will be further illustrated by the following specific examples, which are given for illustration of the present invention only and are not intended to be limiting, and the total mass of the essence in the following examples and comparative examples is 1 kg.
Example 1
The essence in the embodiment comprises the following components in percentage by mass: 1g of grease fermentation base stock, 99g of octyl and capric glyceride, 25g of modified starch, 3.5g of citric acid, 1.5g of sodium benzoate and 870g of water.
The specific preparation method of the oil fermentation base material in the embodiment comprises the following steps: mixing 500g of octyl and decyl glyceride, 50g of glucose and 450g of water, dissolving glucose in the water, mixing with the octyl and decyl glyceride, sterilizing, inoculating Aspergillus oryzae, performing aerobic fermentation at 35 ℃ for 48h, and centrifuging to obtain an upper oil phase to obtain the oil fermentation base material.
This example presents a carbonated beverage with 0.05% of the essence of this example added.
Example 2
The essence in the embodiment comprises the following components in percentage by mass: 1g of grease fermentation base stock, 99g of octyl and capric glyceride, 25g of modified starch, 25g of polydextrose, 3.5g of citric acid, 1.5g of sodium benzoate and 845g of water.
The specific preparation method of the fat fermentation base in this example is the same as that in example 1.
This example presents a carbonated beverage with 0.05% of the essence of this example added.
Example 3
The essence in the embodiment comprises the following components in percentage by mass: 0.1g of grease fermentation base stock, 99.9g of caprylic/capric glyceride, 100g of sucrose acetate isobutyrate, 60g of polyglycerol fatty acid ester, 540g of glycerol and 200g of water.
The specific preparation method of the oil fermentation base material in the embodiment comprises the following steps: taking 500g of coconut oil, 60g of glucose and 440g of water, dissolving glucose in the water, mixing with the coconut oil, sterilizing, inoculating Aspergillus oryzae, performing aerobic fermentation at 40 ℃ for 48 hours, and centrifuging to obtain an upper oil phase to obtain the oil fermentation base material.
This example presents a carbonated beverage with 0.05% of the essence of this example added.
Example 4
The essence in the embodiment comprises the following components in percentage by mass: 0.5g of oil fermentation base stock, 99.5g of lemon flavor essence, 20g of rosin glyceride, 60g of sucrose acetate isobutyrate, 50g of modified starch and 770g of water.
The specific preparation method of the oil fermentation base material in the embodiment comprises the following steps: taking 600g of palm oil, 60g of glucose and 340g of water, dissolving glucose in the water, mixing with the palm oil, sterilizing, inoculating Aspergillus oryzae, performing aerobic fermentation at 40 ℃ for 48 hours, and centrifuging to obtain an upper oil phase to obtain the oil fermentation base material.
This example presents a carbonated beverage with 0.05% of the essence of this example added.
Example 5
The essence in the embodiment comprises the following components in percentage by mass: 0.5g of oil fermentation base stock, 50.5g of cream flavor essence, 149g of caprylic/capric glyceride, 50g of modified starch and 750g of water.
The specific preparation method of the oil fermentation base material in the embodiment comprises the following steps: taking 600g of anhydrous cream, 60g of glucose and 340g of water, dissolving glucose in the water, mixing with the anhydrous cream, sterilizing, inoculating Aspergillus oryzae, performing aerobic fermentation at 40 ℃ for 48h, and centrifuging to obtain an upper oil phase to obtain the oil fermentation base material.
This example presents a carbonated beverage with 0.03% of the essence of this example added.
Example 6
The essence in the embodiment comprises the following components in percentage by mass: 0.5g of oil fermentation base stock, 50.5g of cream flavor essence, 149g of caprylic/capric glyceride, 50g of modified starch, 30g of shellac and 720g of water.
The specific preparation method of the fat fermentation base material in this example is the same as that in example 5.
This example presents a carbonated beverage to which 0.04% of the essence of this example is added.
Comparative example 1
The essence in the comparative example consists of the following components in percentage by mass: 99g of octyl and decyl glyceride, 25g of modified starch, 3.5g of citric acid, 1.5g of sodium benzoate and 871g of water.
Experiment of influence of essence on carbon dioxide degassing speed and carbonic acid taste in carbonic acid beverage
The formulations of 1L carbonated beverages prepared from the essence of the same amount of example 1, example 2, example 3 and comparative example 1 at an addition ratio of 0.05% were shown in Table 1 below:
Table 1 sample formulation of essence-added carbonated beverage
In this experiment, the essence of example 1, example 2, example 3 and comparative example 1 was added to the carbonated beverages of sample 1, sample 2, sample 3 and sample 4 in equal amounts, respectively, and no essence was added to the blank samples. And (3) sealing and filling the prepared five carbonated beverage samples into beverage bottles of the same model, simultaneously unscrewing the bottle caps of the five beverage bottles, standing, continuously weighing at intervals of 1h, and evaluating the degassing speed of carbon dioxide in the carbonated beverage by taking the weight reduction quantity of the beverage samples as the quality of the carbon dioxide overflowed from the beverage, wherein the carbon dioxide loss quantity in the carbonated beverage is shown in figure 1.
As can be seen from FIG. 1, the loss amount of carbon dioxide in sample 1, sample 2, sample 3 and sample 4 is significantly lower than that of the blank sample, the carbon dioxide loss rate of the blank sample is 0.147g/h, the carbon dioxide loss rate of sample 1 is 0.077g/h, the carbon dioxide loss rate of sample 2 is 0.040g/h, the carbon dioxide loss rate of sample 3 is 0.068g/h, and the carbon dioxide loss rate of sample 4 is 0.096g/h, as calculated by fitting. Therefore, the essence can slow down the degassing speed of carbon dioxide in the carbonated beverage to less than half, and the stabilizer and the oil fermentation base material in the essence play a remarkable role in slowing down the degassing speed of the carbon dioxide in the carbonated beverage, so that the carbonated taste of the carbonated beverage is maintained.
Selecting 20 testers, training the carbonated taste evaluation standard of the carbonated beverages of the testers to ensure that the testers score the carbonated taste of different carbonated beverages according to the same standard, equally dividing the 20 testers into five groups, respectively evaluating and scoring the carbonated beverages of the sample 1, the sample 2, the sample 3, the sample 4 and the blank sample at different times after uncapping, and calculating the average value of scoring conditions of the testers of each group, wherein the specific evaluation results are shown in the following table 2:
Table 2 sample evaluation results
| Time (h) | Blank space | Sample 1 | Sample 2 | Sample 3 | Sample 4 |
| 0 (Just uncap) | 8.0 | 8.6 | 8.3 | 8.3 | 8.1 |
| 2 | 4.7 | 7.5 | 7.6 | 7.6 | 5.0 |
| 4 | 3.3 | 7.0 | 7.1 | 7.1 | 4.3 |
| 6 | 3.2 | 6.3 | 6.7 | 6.7 | 3.5 |
Note that: the scoring criteria for the sample evaluation were as follows: the score of 1-9 indicates the strength of carbonic acid, the lower the score, the weaker the carbonic acid, 1 indicates the weakest carbonic acid, and 9 indicates the strongest carbonic acid.
As can be seen from table 2, the carbonic acid feeling of all samples was relatively high just after the cover was opened, and the carbonic acid taste was gradually weakened due to continuous overflow of carbon dioxide in each sample, and the carbonic acid taste of sample 1, sample 2, and sample 3 added with the essence of the present invention was stronger than the carbonic acid taste of the blank sample and sample 4 without the essence at each time point, and the carbonic acid taste of sample 1, sample 2, and sample 3 added with the essence of the present invention was significantly higher than the carbonic acid taste of the blank sample and sample 4 without the essence even after the cover was opened for 6 hours. Therefore, the essence added with the oil fermentation base material has a certain reinforcing effect on the carbonic acid feel of the carbonated beverage.
The above embodiments are illustrative of the present invention, and not limiting, and any simple modifications of the present invention fall within the scope of the present invention.
Claims (1)
1. A carbonated beverage, characterized by: the components of the carbonated beverage comprise emulsified essence, wherein the emulsified essence accounts for not more than 0.05 per mill of the carbonated beverage in mass percent, and the emulsified essence consists of the following components in parts by weight: 0.01 to 1 percent of oil fermentation base stock, 2 to 20 percent of emulsifying agent, 0 to 80 percent of auxiliary emulsifying agent, 0 to 6 percent of oil-soluble perfume base, 0 to 10 percent of weighting agent, 0 to 0.5 percent of acidity regulator, 0.01 to 5 percent of stabilizing agent, 0 to 0.2 percent of preservative and the balance of water, wherein the oil fermentation base stock is prepared by fermenting oil by aspergillus oryzae, the oil is coconut oil or palm oil or octyl, capric glyceride or butter, the stabilizing agent is at least one of agar, polydextrose, xanthan gum, gellan gum or lac gum, the emulsifying agent is at least one of modified starch, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester, succinic acid monoglyceride, polyglycerol ricinoleate, tween, span, octyl, capric glyceride, sucrose fatty acid ester, sodium caseinate or enzymatic hydrolysis soybean phosphatide, the oil-soluble perfume base is at least one of lemon-flavored essence, sweet orange-flavored essence, civilian-flavored essence, grapefruit-flavored essence, strawberry-flavored essence, cola-flavored essence, ginger-flavored essence, walnut-flavored essence, cream-flavored essence, milk-flavored essence, butter-flavored essence or condensed milk-flavored essence, the auxiliary emulsifier is at least one of glycerol, propylene glycol or ethanol, the weighting agent is rosin glyceride or sucrose acetate isobutyrate, the acidity regulator is at least one of citric acid, sodium citrate, malic acid or phosphoric acid, the preservative is sodium benzoate, potassium sorbate or nisin, and the specific preparation method of the oil fermentation base material comprises the following steps: glucose is dissolved in water and then mixed with grease, after sterilization, aspergillus oryzae is inoculated, aerobic fermentation is carried out for 48 hours at the temperature of 20-40 ℃, and the upper oil phase is centrifugally taken as the grease fermentation base material.
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