CN116746653A - Bubble water with taste similar to fruit juice - Google Patents

Bubble water with taste similar to fruit juice Download PDF

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Publication number
CN116746653A
CN116746653A CN202310791221.4A CN202310791221A CN116746653A CN 116746653 A CN116746653 A CN 116746653A CN 202310791221 A CN202310791221 A CN 202310791221A CN 116746653 A CN116746653 A CN 116746653A
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China
Prior art keywords
per mill
stirring
essence
pigment
water
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廖建伟
汪娟
陈洪波
蒋玉涵
吴汶操
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Chongqing Pinzheng Food Co ltd
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Chongqing Pinzheng Food Co ltd
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Priority to CN202310791221.4A priority Critical patent/CN116746653A/en
Publication of CN116746653A publication Critical patent/CN116746653A/en
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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
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • 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
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring 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
    • A23L2/60—Sweeteners
    • 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
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • 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
    • A23L2/64—Re-adding volatile aromatic 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
    • 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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract

The application relates to the technical field of bubble water production and processing, in particular to bubble water with a juice-like taste. The sparkling water with the taste similar to fruit juice comprises the following additives in percentage by mass: 0.06-0.5 per mill of sucralose, 8-15 per mill of erythritol, 0.8-2.5 per mill of citric acid monohydrate, 0.1-0.9 per mill of sodium citrate, 0.08-0.4 per mill of sodium hyaluronate, 0.05-0.5 per mill of sodium bicarbonate, 0.1-0.8 per mill of potassium sorbate, 0.05-0.4 per mill of opacifying essence, 0.0108-0.053 per mill of pigment, 0.18-1.39 per mill of fruity essence and the balance of reverse osmosis water. The application can provide the sparkling water with the taste similar to the fruit juice, and achieves the effect of simulating the fruit juice product with low cost.

Description

Bubble water with taste similar to fruit juice
Technical Field
The application relates to the technical field of bubble water production and processing, in particular to bubble water with a juice-like taste and a preparation process thereof.
Background
The fruit juice is a juice product obtained by taking fruits as raw materials and adopting physical methods such as squeezing, centrifuging, extracting and the like, and has the characteristics of rich nutrition, fine taste, sweet and sour taste and the like. With the promotion of consumption and the deep health concept, more and more consumers prefer fruit juice beverages when picking beverages, the share of the fruit juice beverages in the market is continuously enlarged, the actual yield of domestic fruit juice and fruit juice beverages exceeds millions of tons according to statistics of China beverage industry association, the market penetration rate is up to 36.5%, and the market is fourth in the beverage industry.
However, both pure fruit juice and compound fruit juice are required to be processed by using a large amount of fruits as raw materials and pressing and other methods, and the fruits are food with strong time and territory, the stability of raw material supply is not high, and the condition of insufficient supply is easy to occur; in addition, fruits are perishable, have high technical requirements for storage and transportation, and are high in cost. Therefore, due to the specificity of fruits, the fruit juice yield in China is still far smaller than the market demand at present and is not in line with the increasing fruit juice consumption demand. In addition, the bubble water industry in China is fast-moving, the beverage industry is in front, the bubble water is as deeply loved by consumers as the juice, the advantages of the juice and the bubble water are combined, the bubble water with the taste similar to the juice is developed, the tension supply and demand relation of the market to the juice can be relieved, the consumption market can be further expanded, and the market competitiveness is improved.
Disclosure of Invention
The application aims to overcome the defects of the prior art, provides the sparkling water with the taste similar to the fruit juice, and achieves the effects of simulating the fruit juice product with low cost and improving the market competitiveness.
The application provides the following technical scheme:
the sparkling water with the taste similar to fruit juice comprises the following additives in percentage by mass: 0.06-0.5 per mill of sucralose, 8-15 per mill of erythritol, 0.8-2.5 per mill of citric acid monohydrate, 0.1-0.9 per mill of sodium citrate, 0.08-0.4 per mill of sodium hyaluronate, 0.05-0.5 per mill of sodium bicarbonate, 0.1-0.8 per mill of potassium sorbate, 0.05-0.4 per mill of opacifying essence, 0.0108-0.053 per mill of pigment, 0.18-1.39 per mill of fruity essence and the balance of reverse osmosis water.
The technical scheme also provides a preparation process of the sparkling water with the taste similar to fruit juice, which comprises the following steps:
s1: early preparation: preparing an additive according to any one of claims 1 to 3 and reverse osmosis water;
s2: dissolving potassium sorbate: adding reverse osmosis water and potassium sorbate into a first stirring device, and stirring for 3min to fully dissolve the potassium sorbate;
s3: dissolving sodium hyaluronate: adding reverse osmosis water into a second stirring device, stirring while slowly adding sodium hyaluronate, continuously stirring for 5min after completely adding sodium hyaluronate to fully dissolve sodium hyaluronate, and then pouring into a first stirring device;
s4: dissolving erythritol and sucralose: adding erythritol and sucralose into a first stirring device, and stirring for 10min to fully dissolve the erythritol and the sucralose;
s5: dissolving citric acid monohydrate: adding reverse osmosis water into the first stirring device again, adjusting the stirring speed to make the blending liquid in the first stirring device turbulent, slowly adding citric acid monohydrate while stirring, and continuing stirring for 10min after adding citric acid monohydrate to make the citric acid monohydrate fully dissolved;
s6: sodium bicarbonate and sodium citrate dissolved: adding sodium bicarbonate and sodium citrate into the first stirring device, and stirring for 3min to completely dissolve the sodium bicarbonate and the sodium citrate;
s7: pigment dissolving, opacifying essence dissolving and fruit flavor essence: adding pigment, opacifying essence and fruity essence into the first stirring device, and stirring for 5-10min to fully dissolve the pigment, opacifying essence and fruity essence;
s8: predetermined volume: stopping stirring after all the additives are fully dissolved, fixing the volume to 90% of the rated volume, continuing stirring for 10min, and measuring the sugar degree value and the pH value;
s9: and (3) final volume: supplementing the residual water according to the sugar degree and the pH value measured by the preset volume, stirring for 15min, and controlling the sugar degree value and the pH value to the rated range;
s10: on-line mixing ratio: control of the formulation and CO 2 The gas content is controlled to be the rated volume multiple, and the mixture is filled into bottles.
Before adopting the technical scheme, the inventor adopts a thickening agent to prepare the bubble water in order to prepare the bubble water with the taste similar to fruit juice, but the effect is not obviously improved. The following are provided:
the inventor firstly uses pectin and xanthan gum as thickening agents, but a great number of experiments prove that the pectin and the xanthan gum have certain unpleasant smell and have negative effects on the fruit fragrance of the product; meanwhile, the inventor receives market feedback, pectin and xanthan gum belong to food additive type thickening agents, and consumers tend to dislike additives due to natural ingredients when buying products, so that sales of the products are influenced.
Through multi-aspect investigation of thickening effect raw materials, the applicant uses sodium hyaluronate as a new food raw material to replace common food additives (pectin, xanthan gum and the like) to prepare bubble water, and finds that the taste of the bubble water is more similar to that of fruit juice, the sodium hyaluronate not only can thicken liquid beverage, but also can endow the product with certain moisturizing and moisturizing functions.
Technical principle:
firstly, potassium sorbate is selected as a preservative in the scheme, and is added into a first stirring device for dissolution. The potassium sorbate has broad-spectrum bactericidal effect, can prevent the growth and reproduction of bacteria such as mould and saccharomycetes in the bubble water, and prolongs the quality guarantee period of the beverage. Then, because the sodium hyaluronate has the function of increasing the viscosity and smoothness of the bubble water, the taste and fluidity of the bubble water are similar to those of fruit juice, and therefore, the sodium hyaluronate is selected as another thickening raw material in the scheme. Because the solubility of sodium hyaluronate is lower, and first agitating unit is the blending jar generally, and stirring speed can not satisfy the requirement of fully dissolving sodium hyaluronate, so, this scheme adds sodium hyaluronate and carries out the stirring in advance in the second agitating unit that stirring speed is higher, stirring effect is better, then pour into in the first agitating unit again. And because the sodium hyaluronate has the characteristic of easy water absorption and agglomeration, the method of stirring while slowly adding is adopted in the scheme, so that the sodium hyaluronate is beneficial to dispersing, and the situation that the sodium hyaluronate cannot be fully dissolved due to water absorption and agglomeration is avoided.
Secondly, the proposal adds sucralose and erythritol as sweeteners. Sucralose and erythritol are used as sweeteners for replacing the traditional sucrose, so that the moderate intake of the sucralose and erythritol does not cause physical burden and does not raise blood sugar level. Since erythritol crystals have relatively large particles and a slow dissolution rate, a long dissolution time is required. In the scheme, citric acid is also added as an acidulant, and because citric acid crystal particles are larger and have lower solubility, turbulence is required to be formed to accelerate dissolution during stirring, and longer dissolution time is required. The scheme ensures that the bubble water has sweet and sour delicious flavor similar to fruit juice through the matching of the sweetener and the sour agent. Then, the sodium citrate and the sodium bicarbonate are added in the scheme, so that the pH value in the bubble water is adjusted, and the too high or too low pH value is prevented, so that the taste of the bubble water is balanced.
And the solution in the first stirring device is fixed to the rated volume by the preset volume, so that the actually obtained solution is closer to the formula, the accuracy is higher, and the taste of the bubble water is ensured. Next, the solution is to dissolve pigment, opacifying essence and fruity essence, the pigment can improve the color of the bubble water, so that the bubble water is more similar to fruit juice in visual sense; the opacifying essence not only provides good fruit flavor, but also generates turbidity similar to the natural fruit juice, so that the opacifying essence is similar to fruit juice in sense of smell and vision; the fruity essence can further improve the fruity flavor of the product.
In addition, the proposal controls the sugar degree value and the pH value through the final volume, thereby determining the flavor of the bubble water and controlling the blending liquid and the CO 2 The gas content is controlled to be the rated volume multiple, and the mixture is filled into a bottle, so that the bubble water is prepared.
The beneficial effects are that:
1. the taste is improved and the similarity with fruit juice is improved: the scheme adopts the adding of the sucralose and the erythritol as the sweetener and the citric acid as the acidulant, so that the bubble water has the sweet and sour flavor similar to juice. In addition, the pH value in the bubble water can be adjusted by adding sodium citrate and sodium bicarbonate, so that the problem of controlling the microorganism of the product due to too high or too low pH value is prevented, and the taste of the bubble water is balanced. Secondly, according to the scheme, the sodium hyaluronate and the opacifying essence are added, so that the viscosity and turbidity of the bubble water are improved, and the taste is smoother. Therefore, under the combined action of additives such as sucralose, erythritol, citric acid, sodium citrate, sodium bicarbonate, sodium hyaluronate, opacifying essence and the like, the sparkling water provided by the scheme has more sour, sweet and delicious taste similar to fruit juice and soft taste.
2. Visually improving the similarity with fruit juice: the solution improves the viscosity of the bubble water by adding the sodium hyaluronate, so that the bubble water is more similar to the viscous feeling and fluidity of the fruit juice which is rich in pectin and cellulose in the visual sense; in addition, the opacifying essence also has certain viscosity, and the opacifying essence can improve the dispersibility of other water-soluble components and prevent other components from precipitating or solidifying, so that the aerated water is further similar to the fruit juice in fluidity; secondly, the scheme also makes the color of the bubble water more similar to that of fruit juice by adding pigment. Therefore, under the combined action of sodium hyaluronate, opacifying essence and pigment, the bubble water provided by the scheme is more similar to the viscosity, fluidity and color of fruit juice in visual sense.
3. The similarity with fruit juice is improved in smell: the fruit flavor essence and the opacifying essence are added to enhance the flavor of the bubble water, so that the bubble water has the fruit flavor as intense as the fruit juice in smell.
4. Helping to promote and enhance health: according to the scheme, the sucralose and the erythritol are selected as the sweetener, so that the sweetness of the bubble water is ensured, the heat can be effectively reduced, the effect similar to zero energy is achieved, the weight and the blood sugar level are controlled, and meanwhile, the effect of improving the dysbacteriosis of the intestinal tract is achieved; in addition, the sodium hyaluronate is added in the scheme, so that the bubble water has the beauty effects of improving skin moisture, preserving moisture, resisting oxidation, improving skin elasticity, reducing wrinkles and the like; it also has the effects of reducing arthritis, preventing aging, and maintaining health of the aging population. Therefore, under the combined action of the sucralose, the erythritol and the sodium hyaluronate, the bubble water in the scheme has the effect of promoting and enhancing health.
Further, the additive comprises the following additives in percentage by mass: 0.06-0.5 per mill of sucralose, 8-15 per mill of erythritol, 1-2.5 per mill of citric acid monohydrate, 0.3-0.9 per mill of sodium citrate, 0.1-0.4 per mill of sodium hyaluronate, 0.1-0.5 per mill of sodium bicarbonate, 0.1-0.8 per mill of potassium sorbate, 0.05-0.09 per mill of opacifying essence, 0.0578-0.14 per mill of pigment and 0.55-1.39 per mill of fruity essence; the pigment comprises brilliant blue pigment 0.0008-0.003%o, amaranth pigment 0.007-0.02%o and caramel pigment 0.05-0.09%o.
The beneficial effects are that: by adopting the mass percentage of the additive, bubble water with the taste of the blackcurrant juice can be formed, and the requirement of customers on the bubble water with the taste of the blackcurrant juice can be met.
Further, the additive comprises the following additives in percentage by mass: 0.06-0.5 per mill of sucralose, 8-15 per mill of erythritol, 0.8-2.5 per mill of citric acid monohydrate, 0.1-0.6 per mill of sodium citrate, 0.08-0.4 per mill of sodium hyaluronate, 0.05-0.5 per mill of sodium bicarbonate, 0.1-0.8 per mill of potassium sorbate, 0.08-0.4 per mill of opacifying essence, 0.0108-0.053 per mill of pigment and 0.18-1.2 per mill of fruity essence; the pigment comprises sunset yellow 0.0008-0.003%o and lemon yellow 0.01-0.05%o.
Furthermore, by adopting the mass percent of the additives, bubble water with pineapple juice taste can be formed, and the requirement of customers on bubble water with pineapple juice taste can be met.
Further, in step S3, the stirring speed was 35Hz and the stirring temperature was 85 ℃.
The beneficial effects are that: according to the scheme, the stirring speed of the second stirring device is set to be 35Hz, and the sodium hyaluronate is fully dissolved by a method of improving the stirring speed; in addition, the stirring temperature is set to be 85 ℃, so that on one hand, the solubility of the sodium hyaluronate is improved, the condition that the sodium hyaluronate is gelatinized due to overheating can be prevented, and the quality of the bubble water is further guaranteed.
Further, in step S5, citric acid monohydrate is added for not less than 6 minutes.
The beneficial effects are that: according to the scheme, the adding time of the citric acid monohydrate is prolonged, so that the citric acid monohydrate is dispersed and fully dissolved, and the negative influence on the feel of the air bubble nozzle caused by insufficient dissolution of the citric acid monohydrate is avoided.
Further, the sugar degree value is 1.2-2.5; the pH value is 1.8-3.2.
The beneficial effects are that: by adopting the sugar degree value and the pH value, the taste of the bubble water is ensured, so that the bubble water is more favored by consumers.
Further, step S9 further includes stopping stirring by the first stirring device when the interval between the final volume and the filling time is greater than 30min, and then re-performing slow stirring 15 minutes before filling; and stopping stirring when the liquid level in the filling process is lower than the stirring blade.
The beneficial effects are that: when the interval between the final volume and the filling time is more than 30 minutes, water-soluble components in the solution are easy to precipitate or delaminate, so that the stability and uniformity of the bubble water are affected. In order to ensure the quality of the bubble water, slow stirring is needed to be carried out again 15 minutes before filling, so that the water-soluble components are re-dispersed and uniformly mixed; when the liquid level in the filling is lower than the stirring blade, the stirring is stopped, and the condition that the stirring blade idles to damage equipment can be prevented.
Further, in step S10, the rated volume multiple is 4.0±0.5 at 25 ℃.
The beneficial effects are that: in this scheme, at 25℃the catalyst is prepared by reacting CO 2 The volume multiple of the gas content is controlled to be 4.0+/-0.5, which is beneficial to ensuring the taste of the bubble water. When CO 2 When the volume multiple of the gas content is too small, adverse effects of insufficient gas content and poor taste of the bubble water are easily caused; when CO 2 When the volume multiple of the gas content is too large, the bad influence of bad taste due to too much irritation is easily caused.
Further, after the volume is determined in step S9, and after the online mixing in step S10, sensory evaluation and microorganism monitoring are also included.
The beneficial effects are that: according to the scheme, sensory evaluation is performed after the volume is determined and the mixing ratio is carried out, and the sensory evaluation is compared with a standard sample, so that the taste, the flavor, the color and the like of the bubble water can be detected, the quality of the bubble water is ensured, meanwhile, the problem in a product can be found, and further, adjustment and improvement can be timely performed.
Detailed Description
The present application will be described in further detail with reference to examples, but embodiments of the present application are not limited thereto. The technical means used in the following embodiments are conventional means well known to those skilled in the art unless otherwise specified; the experimental methods used are all conventional methods; the instruments, materials, reagents, etc. used are all commercially available.
The first stirring device is specifically a blending cylinder with stirring blades, the second stirring device is specifically a De-Mashi soybean milk machine, and the model is DJ-25A.
Example 1
A preparation process of sparkling water with fruit juice taste comprises the following steps:
s1: early preparation: the following additives by mass are prepared: 0.06 per mill of sucralose, 8 per mill of erythritol, 0.8 per mill of citric acid monohydrate, 0.1 per mill of sodium citrate, 0.08 per mill of sodium hyaluronate, 0.05 per mill of sodium bicarbonate, 0.1 per mill of potassium sorbate, 0.05 per mill of opacifying essence, 0.0108 per mill of pigment, 0.18 per mill of fruity essence and the balance of reverse osmosis water.
S2: dissolving potassium sorbate: adding reverse osmosis water with conductivity of 2.5-5.5 mu S/cm and potassium sorbate into a first stirring device, stirring and stirring for 3min at 25Hz to fully dissolve the potassium sorbate;
s3: dissolving sodium hyaluronate: adding reverse osmosis water with conductivity of 2.5-5.5 mu S/cm and temperature of 85 ℃ into a second stirring device, stirring while slowly adding sodium hyaluronate, continuing stirring for 5min after completely adding sodium hyaluronate, stirring at 35Hz and at 85 ℃ to fully dissolve sodium hyaluronate, pouring into the first stirring device, and cleaning the second stirring device with reverse osmosis water for 2 times. If the sodium hyaluronate is coagulated into a cluster, the cluster needs to be stirred again and fully dispersed, and then poured into a first stirring device.
S4: dissolving erythritol and sucralose: adding erythritol and sucralose into the first stirring device, and stirring for 10min at a stirring speed of 25Hz to fully dissolve the erythritol and the sucralose;
s5: dissolving citric acid monohydrate: adding the rest reverse osmosis water into the first stirring device, adjusting the stirring speed to 25Hz to make the blending liquid in the first stirring device turbulent, slowly adding citric acid monohydrate while stirring, adding citric acid monohydrate for at least 6min, and continuing stirring for 10min after adding citric acid monohydrate to make citric acid monohydrate fully dissolved;
s6: sodium bicarbonate and sodium citrate dissolved: adding sodium bicarbonate and sodium citrate into the first stirring device, and stirring for 3min at a stirring speed of 25Hz to completely dissolve the sodium bicarbonate and the sodium citrate;
s7: pigment dissolving, opacifying essence dissolving and fruit flavor essence: adding pigment, soluble opacifying essence and fruity essence into the first stirring device, stirring for 5-10min at a stirring speed of 25Hz to fully dissolve the pigment, the soluble opacifying essence and the fruity essence;
s8: predetermined volume: stopping stirring after all the additives are fully dissolved, fixing the volume to 90% of the rated volume, continuing stirring for 10min at the stirring speed of 25Hz, and measuring the sugar degree value and the pH value;
s9: and (3) final volume: supplementing the residual water according to the sugar degree and the pH value measured by the preset volume, stirring for 15min at the stirring speed of 25Hz, controlling the sugar degree to be 1.2-2.5 and the pH value to be 1.8-3.2, stopping stirring by the first stirring device when the time interval between the final volume and the filling is more than 30min, and then slowly stirring again 15min before the filling; and stopping stirring when the liquid level in the filling process is lower than the stirring blade. And then, conveying the prepared solution with the final volume to UHT through a pipeline for sterilization.
S10: on-line mixing ratio: delivering the sterilized solution to an online mixing machine through a pipeline, and controlling the blending liquid and CO through a flow valve and an air valve of the online mixing machine 2 The gas content is controlled to be: at 25 ℃, the volume multiple is 4.0+/-0.5. And then filling the mixed and proportioned blending solution into a bottle, performing sensory evaluation and microorganism monitoring, and comparing with a standard sample, and producing the blending solution after various indexes of the bubble water are qualified.
Example 2
This example is basically the same as example 1, except that the mass percentages of the additives are different: 0.25 per mill of sucralose, 11 per mill of erythritol, 1.8 per mill of citric acid monohydrate, 0.5 per mill of sodium citrate, 0.2 per mill of sodium hyaluronate, 0.25 per mill of sodium bicarbonate, 0.45 per mill of potassium sorbate, 0.2 per mill of opacifying essence, 0.025 per mill of pigment and 0.65 per mill of fruity essence.
Example 3
This example is basically the same as example 1, except that the mass percentages of the additives are different: 0.5 per mill of sucralose, 15 per mill of erythritol, 2.5 per mill of citric acid monohydrate, 0.9 per mill of sodium citrate, 0.4 per mill of sodium hyaluronate, 0.5 per mill of sodium bicarbonate, 0.8 per mill of potassium sorbate, 0.4 per mill of opacifying essence, 0.053 per mill of pigment and 1.39 per mill of fruity essence.
Example 4
This example is basically the same as example 2, except that the mass percentages of the additives are different: 0.06-0.5 per mill of sucralose, 8-15 per mill of erythritol, 1-2.5 per mill of citric acid monohydrate, 0.3-0.9 per mill of sodium citrate, 0.1-0.4 per mill of sodium hyaluronate, 0.1-0.5 per mill of sodium bicarbonate, 0.1-0.8 per mill of potassium sorbate, 0.05-0.09 per mill of opacifying essence, 0.0578-0.14 per mill of pigment and 0.55-1.39 per mill of fruity essence; the pigment comprises brilliant blue pigment 0.0008-0.003%o, amaranth pigment 0.007-0.02%o and caramel pigment 0.05-0.09%o.
Example 5
This example is basically the same as example 2, except that the mass percentages of the additives are different: 0.06-0.5 per mill of sucralose, 8-15 per mill of erythritol, 0.8-2.5 per mill of citric acid monohydrate, 0.1-0.6 per mill of sodium citrate, 0.08-0.4 per mill of sodium hyaluronate, 0.05-0.5 per mill of sodium bicarbonate, 0.1-0.8 per mill of potassium sorbate, 0.08-0.4 per mill of opacifying essence, 0.0108-0.053 per mill of pigment and 0.18-1.2 per mill of fruity essence; the pigment comprises sunset yellow 0.0008-0.003%o and lemon yellow 0.01-0.05%o.
Comparative example 1
This comparative example is basically the same as example 2 except that sodium hyaluronate is not added.
Comparative example 2
This comparative example is substantially the same as example 2, except that the sodium hyaluronate mass fraction is different: sodium hyaluronate 0.02 per mill.
Comparative example 3
This comparative example is substantially the same as example 2, except that the sodium hyaluronate mass fraction is different: sodium hyaluronate 0.8 per mill.
Comparative example 4
This comparative example is essentially the same as example 3, except that no sodium hyaluronate was added and 0.4% pectin was added.
Comparative example 5
This comparative example is substantially the same as example 3 except that sodium hyaluronate was not added and xanthan gum was added at 0.4%.
Experimental example 1: sensory evaluation
Randomly selecting 20 persons to perform sensory evaluation on the bubble water prepared by each formula in table 1, wherein the sensory evaluation criteria are shown in table 1, and then averaging the evaluation results of 20 persons to obtain the sensory evaluation results shown in table 2:
TABLE 1 bubble water sensory evaluation criteria
Table 2 sensory evaluation results
Color and state Smell of Mouthfeel of the product
Example 1 3.2±0.1 3.2±0.1 3.2±0.1
Example 2 4.1±0.1 4.1±0.1 4.1±0.1
Example 3 4.9±0.1 4.9±0.1 4.9±0.1
Example 4 4.1±0.1 4.1±0.1 4.1±0.1
Example 5 4.1±0.1 4.1±0.1 4.1±0.1
Comparative example 1 3.2±0.1 3.2±0.1 1.2±0.1
Comparative example 2 3.2±0.1 3.2±0.1 1.9±0.1
Comparative example 3 1.9±0.1 1.9±0.1 1.9±0.1
Comparative example 4 1.9±0.1 1.9±0.1 1.9±0.1
Comparative example 5 3.2±0.1 3.2±0.1 3.2±0.1
The sensory evaluation results of examples 1-5 show that the formula and the process provided by the scheme have the color and the state of over 3 minutes, the smell of over 3 minutes and the taste of over 3 minutes, and the color and the state of the formula are the same as those of the similar fruit juice, and the color and the state of the formula are uniform, transparent and pleasant along with the increase of additives such as sucralose, erythritol, citric acid, sodium citrate, sodium hyaluronate, sodium bicarbonate, opacifying essence and the like; the flavor has the special fragrance of the same type of fruit juice and is rich in fragrance; the fruit juice has the characteristics of unique taste of the same type of fruit juice, moderate sour and sweet taste, fine and smooth mouth feel, bubble water gap feel and aftertaste.
Compared with the example 2, the comparative example 1 has obvious difference from the same type of fruit juice in taste because sodium hyaluronate is not added, has too thin taste, does not have thick fruit juice feel, and is not fine in mouth feel;
comparative example 2 compared with example 2, the taste is more distinct from the same type of juice due to the addition of a small amount of sodium hyaluronate, the taste is more thin, the juice is sticky and the fineness is insufficient;
comparative example 3 is more viscous in taste than example 2, and is greatly different from the same type of juice due to the addition of excessive sodium hyaluronate;
comparative example 4 compared with example 2, since sodium hyaluronate was not added, pectin was added as a thickener only, and the color and state were greatly changed, and the color and state were relatively uneven and relatively cloudy; in terms of odor, pectin has a negative impact on the fruity flavor of the product, as it has an unpleasant odor; the taste is sticky and greasy.
Comparative example 5 compared with example 2, since sodium hyaluronate was not added, only xanthan gum was added as a thickener, xanthan gum, which had little change in color and state from the same type of fruit juice, was relatively uniform, but had suspended matter, and was opaque; in terms of smell, as xanthan gum also has unpleasant smell, no special fragrance of the same type of fruit juice has negative influence on fruit fragrance of the product; on the taste, the viscosity is slightly different from the same type of fruit juice.
The above is merely an embodiment of the present application, and the present application is not limited to the field of the present embodiment, but the specific structure and characteristics of the present application are not described in detail. It should be noted that modifications and improvements can be made by those skilled in the art without departing from the structure of the present application, and these should also be considered as the scope of the present application, which does not affect the effect of the implementation of the present application and the utility of the patent. The protection scope of the present application is subject to the content of the claims, and the description of the specific embodiments and the like in the specification can be used for explaining the content of the claims.

Claims (10)

1. The sparkling water with the taste similar to fruit juice is characterized by comprising the following additives in percentage by mass: 0.06-0.5 per mill of sucralose, 8-15 per mill of erythritol, 0.8-2.5 per mill of citric acid monohydrate, 0.1-0.9 per mill of sodium citrate, 0.08-0.4 per mill of sodium hyaluronate, 0.05-0.5 per mill of sodium bicarbonate, 0.1-0.8 per mill of potassium sorbate, 0.05-0.4 per mill of opacifying essence, 0.0108-0.053 per mill of pigment, 0.18-1.39 per mill of fruity essence and the balance of reverse osmosis water.
2. The sparkling water with a juice-like taste according to claim 1, comprising the following additives in mass percent: 0.06-0.5 per mill of sucralose, 8-15 per mill of erythritol, 1-2.5 per mill of citric acid monohydrate, 0.3-0.9 per mill of sodium citrate, 0.1-0.4 per mill of sodium hyaluronate, 0.1-0.5 per mill of sodium bicarbonate, 0.1-0.8 per mill of potassium sorbate, 0.05-0.09 per mill of opacifying essence, 0.0578-0.14 per mill of pigment and 0.55-1.39 per mill of fruity essence; the pigment comprises brilliant blue pigment 0.0008-0.003%o, amaranth pigment 0.007-0.02%o and caramel pigment 0.05-0.09%o.
3. The sparkling water with a juice-like taste according to claim 1, comprising the following additives in mass percent: 0.06-0.5 per mill of sucralose, 8-15 per mill of erythritol, 0.8-2.5 per mill of citric acid monohydrate, 0.1-0.6 per mill of sodium citrate, 0.08-0.4 per mill of sodium hyaluronate, 0.05-0.5 per mill of sodium bicarbonate, 0.1-0.8 per mill of potassium sorbate, 0.08-0.4 per mill of opacifying essence, 0.0108-0.053 per mill of pigment and 0.18-1.2 per mill of fruity essence; the pigment comprises sunset yellow 0.0008-0.003%o and lemon yellow 0.01-0.05%o.
4. The preparation process of the sparkling water with the taste similar to fruit juice is characterized by comprising the following steps:
s1: early preparation: preparing an additive according to any one of claims 1 to 3 and reverse osmosis water;
s2: dissolving potassium sorbate: adding reverse osmosis water and potassium sorbate into a first stirring device, and stirring for 3min to fully dissolve the potassium sorbate;
s3: dissolving sodium hyaluronate: adding reverse osmosis water into a second stirring device, stirring while slowly adding sodium hyaluronate, continuously stirring for 5min after completely adding sodium hyaluronate to fully dissolve sodium hyaluronate, and then pouring into a first stirring device;
s4: dissolving erythritol and sucralose: adding erythritol and sucralose into a first stirring device, and stirring for 10min to fully dissolve the erythritol and the sucralose;
s5: dissolving citric acid monohydrate: adding reverse osmosis water into the first stirring device again, adjusting the stirring speed to make the blending liquid in the first stirring device turbulent, slowly adding citric acid monohydrate while stirring, and continuing stirring for 10min after adding citric acid monohydrate to make the citric acid monohydrate fully dissolved;
s6: sodium bicarbonate and sodium citrate dissolved: adding sodium bicarbonate and sodium citrate into the first stirring device, and stirring for 3min to completely dissolve the sodium bicarbonate and the sodium citrate;
s7: pigment dissolving, opacifying essence dissolving and fruit flavor essence: adding pigment, opacifying essence and fruity essence into the first stirring device, and stirring for 5-10min to fully and uniformly mix the pigment, opacifying essence and fruity essence with the blending liquid;
s8: predetermined volume: stopping stirring after all the additives are fully dissolved, fixing the volume to 90% of the rated volume, continuing stirring for 10min, and measuring the sugar degree value and the pH value;
s9: and (3) final volume: supplementing the residual water according to the sugar degree and the pH value measured by the preset volume, stirring for 15min, and controlling the sugar degree value and the pH value to the rated range;
s10: on-line mixing ratio: blending liquid and CO 2 Is mixed with the mixture ratio of (2)The gas content is controlled to be a rated volume multiple, and the bottle is filled with the gas.
5. The process for preparing sparkling water with a juice-like taste according to claim 4, wherein: in step S3, the stirring speed was 35Hz and the stirring temperature was 85 ℃.
6. The process for preparing sparkling water with a juice-like taste according to claim 5, wherein: in step S5, citric acid monohydrate is added for not less than 6 minutes.
7. The process for preparing sparkling water with a juice-like taste according to claim 6, wherein: the sugar degree value is 1.2-2.5; the pH value is 1.8-3.2.
8. The process for preparing sparkling water having a juice-like texture according to claim 7, wherein: step S9 also comprises stopping stirring by the first stirring device when the time interval between the final volume and the filling is more than 30min, and then slowly stirring again 15min before filling; and stopping stirring when the liquid level in the filling process is lower than the stirring blade.
9. The process for preparing sparkling water having a juice-like taste according to claim 8, wherein: in step S10, the rated volume multiple is 4.0+/-0.5 at 25 ℃.
10. The process for preparing the bubble water with the taste similar to the fruit juice according to claim 9, wherein the process comprises the following steps: sensory evaluation and microbiological monitoring were also included after the final volume in step S9 and after the mixing in step S10.
CN202310791221.4A 2023-06-30 2023-06-30 Bubble water with taste similar to fruit juice Pending CN116746653A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109907195A (en) * 2019-04-16 2019-06-21 重庆品正食品有限公司 A kind of watermelon taste soda water and its production technology
CN111742998A (en) * 2020-06-09 2020-10-09 平顶山金晶生物科技股份有限公司 Aerated sugar-free lactobacillus flavored beverage and preparation method thereof
CN114081114A (en) * 2021-11-12 2022-02-25 华中农业大学 Sodium hyaluronate beverage with function of regulating intestinal flora and preparation method thereof
CN114868847A (en) * 2022-03-09 2022-08-09 大连双迪科技股份有限公司 Passion fruit sodium hyaluronate beverage and preparation method thereof
CN115820356A (en) * 2022-12-30 2023-03-21 北京燕京啤酒股份有限公司 Fruit-flavored beer added with sodium hyaluronate and preparation method thereof
CN116268245A (en) * 2023-02-27 2023-06-23 大连双迪科技股份有限公司 Sodium hyaluronate bubble water and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109907195A (en) * 2019-04-16 2019-06-21 重庆品正食品有限公司 A kind of watermelon taste soda water and its production technology
CN111742998A (en) * 2020-06-09 2020-10-09 平顶山金晶生物科技股份有限公司 Aerated sugar-free lactobacillus flavored beverage and preparation method thereof
CN114081114A (en) * 2021-11-12 2022-02-25 华中农业大学 Sodium hyaluronate beverage with function of regulating intestinal flora and preparation method thereof
CN114868847A (en) * 2022-03-09 2022-08-09 大连双迪科技股份有限公司 Passion fruit sodium hyaluronate beverage and preparation method thereof
CN115820356A (en) * 2022-12-30 2023-03-21 北京燕京啤酒股份有限公司 Fruit-flavored beer added with sodium hyaluronate and preparation method thereof
CN116268245A (en) * 2023-02-27 2023-06-23 大连双迪科技股份有限公司 Sodium hyaluronate bubble water and preparation method thereof

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