CN1276702A - 以肉桂酸或其衍生物为基础的饮料的防腐和调味系统 - Google Patents
以肉桂酸或其衍生物为基础的饮料的防腐和调味系统 Download PDFInfo
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- CN1276702A CN1276702A CN98810429A CN98810429A CN1276702A CN 1276702 A CN1276702 A CN 1276702A CN 98810429 A CN98810429 A CN 98810429A CN 98810429 A CN98810429 A CN 98810429A CN 1276702 A CN1276702 A CN 1276702A
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- acid
- tea
- anticorrosion
- beverage
- cinnamic
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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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
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Abstract
本发明涉及一种茶基饮料的防腐和调味系统。该系统含茶提取物、抗微生物活性量的肉桂酸或其酸性衍生物和一酸味剂,该酸味剂的量使饮料的pH保持在4.5以下。该系统优选包括一例如弱酸防腐剂的附加防腐剂。它可以用于制备常温稳定的茶基饮料并适宜冷罐装。
Description
本发明涉及一种茶基饮料(tea based beverage)的防腐和调味系统。本发明还涉及一种包含所述防腐和调味系统的常温稳定的茶基产品和该产品的制备方法。
背景和现有技术
近年来,越来越多的消费者选择用即成的饮料来解渴。其中许多人现在正从已知的软饮料转到茶基饮料,它们可以是经过充气的,也可以是不充气的,并且是“天然”提神饮料。
茶的组成复杂,含有酶、生物化学中间体和通常与植物生长和光合作用有关的结构元素。也有许多天然物质以提供茶独特口感、涩味、香味和颜色。它们中许多是在所谓的红茶加工的发酵阶段中通过氧化反应产生的。茶制品长期受传统加工方法的影响,而这些方法仅仅对所涉及的化学过程有一基本了解。因此生产者已发现以所需容量制备与最普通软饮料相竞争的常温稳定的茶基饮料并不是简单地用茶对软饮料进行调味的事情。
茶基饮料的风味和其稳定性依赖饮料整体的稳定性。因此保持饮料的品质是至关重要的。可以在茶基饮料和其它软饮料中生长的酵母和霉菌可以通过热处理或使用防腐剂将其杀死或控制。因此一些茶基饮料经过杀菌,然后罐装在玻璃或特殊的热稳定PET容器中。这就是所说的“热罐装”。不幸的是,这一步的加工费用高,并且产生大量对环境不利的废物。因此厂商已着重于将它们的茶基产品包装在标准PET容器中,从而可以进行单个单元到多份的包装,并使用特制的调味和防腐系统保持产品的稳定性。这就是所说的“冷罐装”。它对人们可以立即使用茶浓缩物或粉也是有用的。
不幸的是,使用普通的防腐剂可能影响茶基饮料的风味。亚硫酸盐和山梨酸盐尤为突出。添加例如柠檬的浓郁风味剂可以抵消防腐剂的味道。然而消费者喜爱体验其它风味。而且,有时考虑到防腐剂是他们应避免的合成添加剂类,这些消费者中一部分认为茶基产品是比软饮料更有益健康和更天然的替代品。
在食品和饮料中许多国家都规定禁止使用某些食品添加剂,包括某些防腐剂。规定的范围可能很大,但是明显的趋势是食品中含的化学防腐剂特别是合成类的越来越少而且含量也越来越低。
因此,需要有一愉快风味、常温稳定的茶基饮料,并且其中合成防腐剂的含量低。
一种不使用合成化学添加剂的策略是使用天然存在并且潜在毒性低的替代物如肉桂、百里香等的油。追溯到八十年代早期,日本研究人员筛选了许多物质,包括天然产物和食品添加剂,它们具有已知防腐性能但毒性低,并且希望从中发现协同组合。事实上在日本专利申请JP A-57-194777公开了一种试剂,据说该试剂含有肉桂酸和另一有机酸作为有效组分可改善食品的防腐性能和质量。另一有机酸可以是柠檬酸、醋酸、苹果酸、富马酸、山梨酸、酒石酸或乳酸。声称肉桂酸和这些其它有机酸的组合导致协同的抗菌作用。建议使用约50-500ppm的肉桂酸和约50-500ppm的有机酸。使用这些含量可以保存daikon(日本泡菜)、蒲鉾(一种蒸煮鱼糕产品)、hampen(一种用捣碎的鱼制成的日本糕)、维也纳香肠、混合豆酱和面粉糊。该说明书中没有提及任何可适用于饮料或茶。
欧洲法律限制了山梨酸的使用量为300ppm。尽管对肉桂酸没有法律限制,但是已报道在工业上的调味用量为31ppm。
肉桂是众所周知的香料,它以其浓郁、有特色和吸引人的风味著称。肉桂酸在香料工业中主要用于加工甲基酯、乙基酯和苄酯。乙基酯用于制备玻璃棱镜和透镜。其它酯用于医药中。这种酸也是已知的驱虫药。其相应醛的味道更冲,但是也用于调味和香料工业。
肉桂浓郁但并非压倒一切的风味与其防腐性能和作为天然存在香料的熟悉性被本发明人认为是具吸引力的,并作为用于常温稳定的茶基饮料的调味系统的关键组分。尽管可商购获得的一些草药茶中含有肉桂,但是肉桂酸很难溶于低pH茶液中。
本发明人现已开发一种用于茶基饮料的防腐和调味系统,该系统含有可接受低浓度的肉桂酸,与酸味剂和可选的一些特别适宜用于常温稳定的茶基饮料的其它防腐剂的组合。
发明简述
本发明广泛来说涉及一种茶基饮料的防腐和调味系统,它包括茶提取物、抗微生物活性量的肉桂酸或其酸性衍生物以及含量使饮料的pH保持在4.5以下的酸味剂。
可以通过添加一种或几种弱酸防腐剂来补充该系统的防腐性能。
本发明还涉及一种包含前述防腐和调味系统的常温稳定的茶基产品,和该产品的制备方法。发明详述
本发明涉及一种茶基饮料的防腐和调味系统。它包含抗微生物活性量的肉桂酸或其衍生物,以及含量使饮料的pH保持在4.5以下的酸味剂。本发明还涉及包含前述系统的常温稳定的茶基产品。
术语“茶基饮料”描述了一种含有来自茶(Camellia sinensis)、香港毛蕊茶(Camellia assamica)或Aspalathus linearis叶原料的固体提取物的饮料。该叶可以进行所谓的“发酵”步骤,其中它们被“红茶”加工早期所释放的某些内源酶氧化。该氧化甚至可以通过例如氧化酶、漆酶和过氧化物酶的外源酶的作用加以补充。或者,该叶可以经过部分发酵(“乌龙”茶)或基本上不经发酵(“绿茶”)。可以将茶以不同形式添加到饮料中,例如提取物、浓缩物、粉或颗粒。
在例如0.1-3%的较低浓度下,茶起着提高微生物腐败可能性的营养作用。料想不到茶的已知抗菌和抗病毒性能。直到其浓度超过3%,茶才开始抑制酵母和霉菌的生长。
肉桂酸(3-苯基-2-丙烯酸)是众所周知的风味剂,用于糕点、饮料、口香糖和冰淇淋中。它得自长期用于添加到食品中的肉桂,在大多数国家,它被认为是有效且无害的调味料。当其溶于茶基饮料中时,肉桂酸赋予了淡淡的类似蜂蜜和花的树脂香味并伴有甜味和弱的辛辣味。在约10ppm以上的浓度时,调味效果就很明显。浓度在30ppm以上时,香味特别浓郁。另外的好处是省去了例如山梨酸和苯甲酸的化学物质的不想要的防腐剂。所存在的两个立体异构体中,在调味料中使用其反式异构体更普遍。
在1965年FEMA(调味料提取物制造商协会)认定了肉桂酸为GRAS(即通常被认为是安全的)。尽管在欧盟没有法律阻止或限制肉桂酸在食品或饮料中使用,但在工业上允许的常用量最大值目前是31ppm。
许多肉桂酸衍生物为已知并用于食品工业。包括对二甲氨基肉桂酸酯、肉桂醛、醋酸肉桂酯、肉桂醇、苯甲酸肉桂酯、肉桂酸肉桂酯、甲酸肉桂酯、异丁酸肉桂酯、异戊酸肉桂酯和苯乙酸肉桂酯。本发明中,可以用一种或几种肉桂酸的衍生物取代肉桂酸或与肉桂酸组合,但需要考虑达到影响香味和口味所需结果所需要的浓度。
本发明中,为了使饮料的pH降低和/或具有酸味,所添加的酸味剂可以是任意物质。它们通常是弱酸,例如柠檬酸、苹果酸、醋酸、琥珀酸、富马酸、乳酸、酒石酸抗坏血酸或稀的无机酸如盐酸、磷酸或硫酸。在浓度高达3000ppm时,它们容易具有轻微的抗微生物效果(如果有的话)。将pH保持在4.5以下,以确保肉桂酸大部分以未电离酸分子存在。
肉桂酸为pKa在4.37-4.44的弱酸。肉桂酸的抗微生物效果依赖其大部分为未电离酸分子的形式。溶于水中时弱酸不完全电离成离子,但形成了在带电、离子形式和未带电、未电离形式之间的平衡。两种形式的比例依赖溶液的pH。溶液的酸性越强,未电离形式越多。未电离和电离形式的浓度相等时的pH称作其pKa。
自从五十年代以来,已了解到肉桂酸抗微生物作用的方式是通过抑制苯丙氨酸和酪氨酸被微生物利用。它也被认为是弱酸防腐剂。
在其未电离形式下,弱酸防腐剂被认为是可以溶于微生物膜内、进入细胞、在较高pH环境下电离以及因此降低内部pH。这可以有效地影响许多重要酶的活性,因此最终杀死污染细胞。
然而,本发明人研究表明,肉桂酸起膜活性化合物的作用,在较低pH下增加了膜溶性肉桂酸的浓度,即它不起典型弱酸防腐剂的作用。
由于弱酸酸味剂不能渗入微生物细胞,如果有的话,弱酸酸味剂具有弱酸防腐剂所起的轻微效果。它们的浓度通常指的是其柠檬酸当量的滴定酸度(g/l)。茶基饮料通常含1-4g/l的滴定酸度。这类饮料的pH易于落在2.5-4.2之间。pH降到2.0腐败酵母还可以生长,然而典型地pH降到1.6霉菌孢子还可以生长。
在一例如3.0的pH下,其中通过pH本身没有抗腐败酵母或霉菌的抗微生物效果,添加100ppm的肉桂酸将完全消灭生长。该数量的肉桂酸在中性pH下完全没有效果,因此这证明了在肉桂酸和低pH之间的本质协同作用。
本发明的防腐和调味系统可以选择性地包括其它防腐剂。为此优选弱酸防腐剂。或者可以想象在低pH下使用肉桂酸作为现成的弱酸防腐剂的补充。从任一方面来看,传统弱酸防腐剂通过使微生物细胞呈酸性即降低内部pH、pHi起作用。在溶液中,未电离弱酸可以溶于微生物膜中并进入细胞内。由于带电、电离的离子的电荷阻止它们溶入脂质膜中,因此它们不能进入细胞。一旦进入细胞,未电离的弱酸分子到达较高pH(6.5-7.0)的区域,立即还原成带电的电离离子形式。从而还释放质子、H+,并因此降低了内部pH。
质子的连续释放增加了H+离子浓度,并且使内部pH降低到细胞酶停止活动的水平。弱酸向细胞中移动也将质子从介质中带走并使外部pH升高。最终内部和外部的pH相同并且弱酸向细胞中的流动将停止。
为了具有最大效果,弱酸防腐剂最好在酸性介质中起作用,其中大多数未电离酸可以进入细胞,使得在弱酸转移停止之前细胞内部的pH能够被降低。
弱酸防腐剂包括山梨酸、苯甲酸、亚硫酸、醋酸、丙酸和对羟基苯甲酸(parabenz)。在较低浓度下,它们一般有略微酸味剂对饮料pH所起的效果(如果有的话),但是可能主要是抗微生物效果。不同弱酸会有不同的pKa值,例如山梨酸的pKa为4.76,亚硫酸盐的pKa为1.88。这意味着在pH为4.76时,有50%的山梨酸和50%的山梨酸根离子。在比这高的pH下,有更多的山梨酸根和更少的未电离酸,例如在pH6.5下有2%的山梨酸和98%的山梨酸根。
在本发明的防腐和调味系统中,弱酸防腐剂的适当选择和浓度依赖弱酸的pKa和最终产品的pH。当茶基饮料的pH低于3.0时,肉桂酸与苯甲酸的组合是有利的。然而当茶基饮料的pH低于3.4时,肉桂酸与山梨酸的组合是有利的。
该防腐和调味系统的稳定性依赖于能够将饮料的pH保持在4.5以下。通常地说,可以使用任意已知技术的方式来调整和保持茶基饮料的pH。当弱酸防腐剂进入微生物细胞时,它使内部pH降低并使外部pH上升。
本发明人认为,某些弱酸防腐剂如山梨酸盐、苯甲酸盐和亚硫酸盐的缓冲性能(滴定酸度)可能存在协同作用。也可能在肉桂酸和例如抗菌剂的至少某些弱酸之间有某些协同作用。前述日本专利申请JPA57-194777描述了肉桂酸和例如柠檬酸、醋酸、苹果酸、富马酸、山梨酸、酒石酸或乳酸的有机酸之间的这种相互作用。
其它被认为影响弱酸防腐性能的因素。例如,至少在理论上,具有相同pKa的两种弱酸防腐剂应对微生物细胞的影响相等。然而,作为防腐剂,山梨酸比醋酸的效果高约200倍。该差别可能在于这些弱酸防腐剂溶于膜和进入细胞的速度。山梨酸被认为进入细胞更快,而醋酸可能溶于膜中比较困难。因此如果改变微生物膜的性能,弱酸进入的速度将更快,这将提高弱酸防腐剂的影响。可以通过添加适宜的膜干扰物如乳化剂、表面活性剂、中链脂肪酸和其酯(如其壬酸、癸酸、单甘油月桂酸酯)、食用级洗涤剂、甾醇(如胆固醇或麦角甾醇)和天然油(如啤酒花油、肉桂油、柠檬精油及茶提取物和油),以增加本发明调味系统或含该系统的茶基饮料的稳定性。其中一些可能会降低弱酸防腐剂进入细胞的流速,然而另外的可能会增加该流速。
如上所述,本发明可以获得含上述调味系统的、常温稳定的茶基饮料的形式。该产品可以通过包括以下步骤的方法制备:向茶溶液中添加肉桂酸或其衍生物,向该混合物中添加酸味剂以使得并维持饮料的pH在4.5以下。可以选择性地包括另外的防腐剂,例如一种或几种弱酸防腐剂。
本发明的常温稳定的茶基饮料所含茶固形物最好不超过3%,浓度升高易于出现不希望的浑浊,甚至模糊。茶固形物浓度在1-2%之间是较理想的。
肉桂酸可易溶于精油、苯、醚、丙酮、冰醋酸和二硫化碳中。然而肉桂酸不易溶于茶中,并且人们不想用前述的任意化学物质污染茶基饮料。为此,通常在向茶溶液中添加肉桂酸之前,必需包括一溶解强化步骤。这可以通过将肉桂酸喷雾干燥在载体粉(可以选择性地是糖基料)上并将该粉添加到茶中、将该酸转变成其盐、或者以少量有机溶剂如乙醇或丙二醇溶解肉桂酸来达到。
本发明人业已发现,最好在酸味剂之前添加肉桂酸。如果在之后添加肉桂酸,它易于沉降并因此丧失活性。
水的质量可能严重影响饮料的稳定性。当制备冷罐装茶基饮料时这是一重要因素。为此,通常将所有生产过程所使用的水中的酵母含量减到最小是很重要的。本领域已知的方法包括氯化/脱氯和紫外线辐射。
本发明的常温稳定的茶基饮料可以是不充气或充气的。充气本身便显出防腐效果,因此充气产品的配方不必与不充气的相同。本发明人发现,充气显示出协同地增加了肉桂酸与例如山梨酸的至少一些弱酸防腐剂的抗微生物作用。部分溶解的二氧化碳可以削弱细胞壁生长。
向介质中添加茶通常增加了微生物变质的危险性。这可能是由于茶提供了微生物生长的营养素。一般来说,可以在茶基饮料中生长的大多数微生物可以在糖、氮源、氧、锌、镁、钾、磷酸盐和维生素上繁殖。因此将糖含量限制在8-10°brix是有益的,然而当产品为茶混合物时,人们可以使用高达60°brix。可以通过预杀菌或一些热处理或喷氮气将氧含量减到最小。可以使用EDTA、柠檬酸盐或水软化剂将茶基饮料的矿物质含量减到最小。例如,如果镁离子浓度超过0.2ppm,微生物只需痕量的锌就能在茶中生长。由于柠檬酸盐可以影响口味,因此人们必需小心使用它。
现在参照以下实施例描述本发明。实施例实施例1反式肉桂酸的防腐效果
一组合有50ml YEPD(酵母浸出物蛋白胨葡萄糖)的烧瓶,其中肉桂酸浓度从0-1.0mM、pH从2.5-7.5变化,用啤酒糖酵母X2180(104/ml)攻击,在42小时后在600nm下分光光度测定酵母数。结果示于图1。它们显示出,当pH降低以及肉桂酸浓度升高时,酵母的生长严重地受到抑制。在pH为2.5及0.4-1.0mM的肉桂酸下和在pH为3.5及0.6-1.0mM的肉桂酸下阻止了生长。分别调整pH和肉桂酸浓度证明是不成功的,因此说明相互作用是协同的,而不是纯粹加入的。实施例2肉桂酸、甲基酯的防腐效果
一组含有10ml YEPD(酵母浸出物蛋白胨葡萄糖)的烧瓶,其中肉桂酸(甲酯)浓度从0-10mM、pH从2.5-7.5变化,用啤酒糖酵母X2180(104/ml)刺激,在140小时后在600nm下分光光度测定酵母数。结果示于图2。它们显示出,在该pH范围内用4mM肉桂酸(甲酯)才阻止酵母生长。因此该肉桂酸的甲酯比反式肉桂酸的效果低得多,而且pH的抗微生物效果也不大。实施例3肉桂酸、乙基酯的防腐效果
一组含有10ml YEPD(酵母浸出物蛋白胨葡萄糖)的烧瓶,其中肉桂酸(乙酯)浓度从0-10mM、pH从2.5-7.5变化,用啤酒糖酵母X2180(104/ml)刺激,在72小时后在600nm下分光光度测定酵母数。结果示于图3。它们显示出,在该pH范围内用6mM肉桂酸(乙酯)以及pH在4.52以下用4mM肉桂酸乙酯才阻止酵母生长。因此该肉桂酸的乙酯比反式肉桂酸的效果低,而且pH的抗微生物效果也不大。实施例42-苯基丙酸的防腐效果
一组含有10ml产膜(capped)YEPD(酵母浸出物蛋白胨葡萄糖)的烧瓶,其中2-苯基丙酸浓度(肉桂酸是3-苯基-2-丙烯酸)从0-18mM、pH从2.5-7.5变化,用啤酒糖酵母X2180(104/ml)刺激,在3天后在600nm下分光光度测定酵母数。结果示于图4。它们显示出,当pH降低并且2-苯基丙酸浓度升高时严重抑制酵母生长。但是似乎2-苯基丙酸的效果没有反式肉桂酸的好。实施例5肉桂醛的防腐效果
一组含有10ml YEPD(酵母浸出物蛋白胨葡萄糖)的烧瓶,其中肉桂醛浓度从0-0.5mM、pH从2.5-7.5变化,用啤酒糖酵母X2180(104/ml)刺激,在81小时后在600nm下分光光度测定酵母数。结果示于图5。它们显示出,在pH为2.5和3.5下用0.4mM的肉桂醛以及在pH为4.5下用0.5mM的肉桂醛就阻止了酵母生长。存在pH的抗微生物效果,但是当肉桂醛的浓度超过0.4mM时,该效果变得更明显。尽管防腐剂肉桂醛吸引人,但是它的口味和香味比反式肉桂酸的浓得多。实施例62-甲氧基肉桂醛的防腐效果
一组含有10ml产膜YEPD(酵母浸出物蛋白胨葡萄糖)的烧瓶,其中2-甲氧基肉桂醛浓度从0-1.0mM、pH从2.5-7.5变化,用啤酒糖酵母X2180(104/ml)刺激,在3天后在600nm下分光光度测定酵母数。结果示于图6。它们显示出,在pH2.5下用0.8mM的2-甲氧基肉桂醛以及在pH为2.5-7.5下用1.0mM的2-甲氧基肉桂醛就阻止了酵母生长。pH的抗微生物效果的任意暗示,似乎仅仅当2-甲氧基肉桂醛的浓度超过0.6mM时才存在。实施例7肉桂醇的防腐效果
一组含有10ml YEPD(酵母浸出物蛋白胨葡萄糖)的烧瓶,其中肉桂醇浓度从0-10mM、pH从2.5-7.5变化,用啤酒糖酵母X2180(104/ml)刺激,在55小时后在600nm下分光光度测定酵母数。结果示于图7。它们显示出,在pH2.5下用0.4mM的肉桂醇以及在pH为2.5-7.5下用0.6mM的肉桂醇才阻止酵母生长。似乎pH的抗微生物效果最小。实施例8腐败酵母的最低pH值
挑选腐败酵母(鲁氏糖酵母、近平滑假丝酵母、栗酒裂殖糖酵母、拜列氏接合糖酵母、汉逊氏德巴利氏酵母和啤酒糖酵母),让它们静置在YEPD(酵母浸出物蛋白胨葡萄糖)中在不同pH(用盐酸酸化)下生长7天。分光光度测定生长。结果示于图8,结果显示了单独pH,即没有肉桂酸或其任意衍生物对腐败酵母生长的影响。实施例9腐败霉菌的最低pH值
挑选腐败霉菌(赭色曲霉、扩展青霉、黄色曲霉、Neosartoriafischeri、宛氏拟青霉和纯黄丝衣霉),让它们静置在马铃薯葡萄糖肉汤中在不同pH(用盐酸酸化)下生长7天。过滤并称重测定生长。结果示于图9,结果显示了单独pH,即没有肉桂酸或其任意衍生物对腐败酵母生长的影响。实施例10配方
一种不充气柠檬风味冰茶,含有77.00g/l砂糖、1.20g/l茶、150ppm反式肉桂酸、1.275g/l柠檬酸和0.200g/l抗坏血酸作为酸味剂以及2.20g/l柠檬调味料。一种变化包括0.40g/l弱酸防腐剂山梨酸钾仅仅需要含30ppm的反式肉桂酸就能达到相同的稳定性。在这两种情况下,为了维持防腐剂系统,pH不能超过3.3。实施例11在pH3.4下充气茶基饮料的防腐
在pH3.4下在有或没有30ppm肉桂酸和150ppm苯甲酸的情况下测定含1.2g/l茶固形物的充气立即饮用的茶饮料的稳定性。通过用含三种拜列氏接合糖酵母的酵母混合物接种饮料样品并在3周后分光光度测定任意酵母生长以测定稳定性。结果列于下表1。
表1
肉桂酸和苯甲酸对充气茶基饮料稳定性的效果
CO2的体积 | 150ppm苯甲酸 | 30ppm肉桂酸150ppm苯甲酸 |
0 | 不稳定 | 不稳定 |
2.2 | 不稳定 | 稳定 |
2.8 | 稳定 | 稳定 |
这些结果说明,充气强化了在pH3.4下苯甲酸尤其是苯甲酸与肉桂酸组合的防腐性能。实施例12在pH3.6下充气茶基饮料的防腐性
在pH3.6下在有或没有肉桂酸和山梨酸的情况下测定含1.2g/l茶固形物的充气立即饮用的茶饮料的稳定性。通过用含三种拜列氏接合糖酵母的酵母混合物接种饮料样品并在16周后分光光度测定任意酵母生长以测定稳定性。结果列于下表2。
表2
肉桂酸和山梨酸对充气茶基饮料稳定性的效果
CO2的体积 | 0肉桂酸0山梨酸 | 30肉桂酸100山梨酸 | 30肉桂酸200山梨酸 |
0 | 不稳定 | 不稳定 | 不稳定 |
2.2 | 不稳定 | 不稳定 | 不稳定 |
2.4 | 不稳定 | 不稳定 | 不稳定 |
2.8 | 不稳定 | 不稳定 | 稳定 |
这些结果说明,充气可以给在pH3.6下含30ppm肉桂酸和200ppm山梨酸的茶基饮料带来稳定性。
Claims (13)
1.一种茶基饮料的防腐和调味系统,包含茶提取物、抗微生物活性量的肉桂酸或其酸性衍生物以及含量使饮料的pH维持在4.5以下的酸味剂。
2.根据权利要求1的防腐和调味系统,含有1-150ppm的肉桂酸。
3.根据权利要求1的防腐和调味系统,含有10-50ppm的肉桂酸。
4.根据权利要求1的防腐和调味系统,含有10-31ppm的肉桂酸。
5.根据权利要求1或2的防腐和调味系统,其中酸味剂选自柠檬酸、苹果酸、醋酸、琥珀酸、富马酸、乳酸、酒石酸、抗坏血酸、盐酸、磷酸和硫酸。
6.根据权利要求1的防腐和调味系统,包含其它的防腐剂。
7.根据权利要求1的防腐和调味系统,包含能够干扰微生物膜的物质。
8.根据权利要求6的防腐和调味系统,其中防腐剂为如山梨酸、苯甲酸、亚硫酸、醋酸、丙酸或对羟基苯甲酸等弱酸。
9.一种常温稳定的茶基饮料,含有上面任一项权利要求中所要求的防腐和调味系统。
10.根据权利要求9的茶基饮料,含有不超过3%的茶固体。
11.根据权利要求9或10的茶基饮料,其经过足够地充气,以协同地增加防腐和调味系统的抗微生物的活性。
12.一种适合冷罐装的常温稳定的茶基饮料的制备方法,包括将抗微生物活性量的肉桂酸或其酸性衍生物添加到茶溶液中并添加酸味剂,该酸味剂的量以使饮料的pH维持在4.5以下。
13.根据权利要求12的方法,其中将肉桂酸或其酸性衍生物喷雾干燥在载体粉上以强化其在饮料中的溶解性。
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-
1998
- 1998-09-07 TR TR2000/01149T patent/TR200001149T2/xx unknown
- 1998-10-07 ID IDW20000759A patent/ID24966A/id unknown
- 1998-10-07 EP EP98955445A patent/EP1026957B1/en not_active Expired - Lifetime
- 1998-10-07 CA CA2307130A patent/CA2307130C/en not_active Expired - Lifetime
- 1998-10-07 CN CN98810429A patent/CN1096237C/zh not_active Expired - Fee Related
- 1998-10-07 WO PCT/EP1998/006494 patent/WO1999021433A1/en active IP Right Grant
- 1998-10-07 PL PL340218A patent/PL191177B1/pl not_active IP Right Cessation
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- 1998-10-07 BR BRPI9813285-7A patent/BR9813285B1/pt not_active IP Right Cessation
- 1998-10-07 DE DE69807916T patent/DE69807916T2/de not_active Expired - Lifetime
- 1998-10-07 ES ES98955445T patent/ES2183421T3/es not_active Expired - Lifetime
- 1998-10-07 AU AU12281/99A patent/AU732204C/en not_active Ceased
- 1998-10-13 ZA ZA9809326A patent/ZA989326B/xx unknown
- 1998-10-22 US US09/177,479 patent/US6042861A/en not_active Expired - Lifetime
- 1998-10-26 MY MYPI98004867A patent/MY114967A/en unknown
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101426384B (zh) * | 2006-04-22 | 2013-08-07 | 朗盛德国有限责任公司 | 防腐剂 |
CN103987280A (zh) * | 2011-10-18 | 2014-08-13 | 普拉克生物化学有限公司 | 含有丙酸和香草醛和/或肉桂酸的防腐组合物 |
CN106982960A (zh) * | 2011-10-18 | 2017-07-28 | 普拉克生物化学有限公司 | 防腐组合物在饮食品中的用途 |
Also Published As
Publication number | Publication date |
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CN1096237C (zh) | 2002-12-18 |
EP1026957A1 (en) | 2000-08-16 |
CA2307130C (en) | 2010-02-23 |
US6042861A (en) | 2000-03-28 |
DE69807916T2 (de) | 2003-05-22 |
AU1228199A (en) | 1999-05-17 |
BR9813285B1 (pt) | 2010-07-13 |
ES2183421T3 (es) | 2003-03-16 |
AR015471A1 (es) | 2001-05-02 |
HUP0100052A3 (en) | 2004-04-28 |
TR200001149T2 (tr) | 2000-08-21 |
EP1026957B1 (en) | 2002-09-11 |
WO1999021433A1 (en) | 1999-05-06 |
PL340218A1 (en) | 2001-01-15 |
CA2307130A1 (en) | 1999-05-06 |
AU732204B2 (en) | 2001-04-12 |
AU732204C (en) | 2002-03-28 |
HUP0100052A2 (hu) | 2001-05-28 |
MY114967A (en) | 2003-02-28 |
ID24966A (id) | 2000-08-31 |
DE69807916D1 (de) | 2002-10-17 |
JP2001520867A (ja) | 2001-11-06 |
JP4267814B2 (ja) | 2009-05-27 |
PL191177B1 (pl) | 2006-03-31 |
BR9813285A (pt) | 2000-08-22 |
ZA989326B (en) | 2000-04-12 |
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