CN1878478A - 低糖的柑桔汁饮料 - Google Patents
低糖的柑桔汁饮料 Download PDFInfo
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- CN1878478A CN1878478A CNA2004800329598A CN200480032959A CN1878478A CN 1878478 A CN1878478 A CN 1878478A CN A2004800329598 A CNA2004800329598 A CN A2004800329598A CN 200480032959 A CN200480032959 A CN 200480032959A CN 1878478 A CN1878478 A CN 1878478A
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- citrus juice
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- juice
- beverage
- citrus
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- QUEDXNHFTDJVIY-DQCZWYHMSA-N γ-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-DQCZWYHMSA-N 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
- GZIFEOYASATJEH-VHFRWLAGSA-N δ-tocopherol Chemical compound OC1=CC(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 GZIFEOYASATJEH-VHFRWLAGSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
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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
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- A23L2/60—Sweeteners
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Abstract
调制柑桔汁饮料产品和它们的生产方法,以降低饮料糖分含量,同时饮料产品具有模仿全柑桔汁的感观、滋味、口感和质地特性。尤其优选橙汁饮料产品。饮料产品有相对较低的白利糖度,大约在7°至8°之间。在饮料产品中还包含不显著增加饮料热量负荷的甜味剂。沉降果浆按达到全果汁的质地和其它感观特性的量加入到饮料产品中。
Description
发明背景
发明领域
[001]本发明涉及柑桔汁产品,其与全(whole like)柑桔汁相比主要由于糖含量降低而具有低热量。这些低热量饮料显示与全柑桔汁同等的质地、口感、滋味和感观特性。更具体地说,本发明用于仿效全橙汁的橙汁饮料领域。将柑桔汁不溶性固形物或者说沉降性固形物掺入低糖柑桔汁中,以便极大地改善其特性而不添加较大水平的糖。调制了低糖和不溶性固形物增加的柑桔汁产品。
相关领域概述
[002]迄今为止已提出调制含所谓疗养饮料(diet beverage)的果汁。其中包括掺入人工甜味剂和增加背景果浆(background pulp)体积的果汁,背景果浆体积据说能减少人工甜味剂令人不快的后味特性。
[003]众所周知,香气和风味成分倾向存在于通常称作沉降果浆(sinking pulp)的沉降固形物或者说不溶性固形物中,而其它成分倾向于更广泛地存在于果汁的液相或者说清汁(serum)部分。例如,早先就提出橙油作为吸附层存在于橙汁的沉降果浆上。Blair等,“Exploratory Experiments To Identify Chemical Reactions CausingFlavor Deterioration During Storage Of Canned Orange Juice,I.Incompatibility of Peel-Oil Constituence With the Acid Juice”,Journal ofFood Research,17,235(1952)。其他人观察到油类主要存在于橙汁的果浆中。Scott等,“Composition of Orange Juice Cloud”,Journal ofFood Science,30,833(1965)和Peleg等,“Production Of Frozen OrangeJuice Concentrate From Centrifugally Separated Serum And Pulp”,Journal of Food Science,35,649(1970)。
[004]Radford等,“Distribution Of Volatile Compounds BetweenThe Pulp And Serum Of Some Fruit Juices”,Journal of Agricultural FoodChemistry,第22卷,第6期,1974作出了几项关于橙汁中挥发性风味化合物的评价。所述文章评说,在橙汁样品中98%的萜二烯回收自果浆相,而仅有2%的萜二烯回收自清汁相。其它碳氢化合物如α-蒎烯、桧烯、月桂烯和巴伦西亚桔烯几乎全部存在于果浆相,而酯类、醇类和醛类几乎全部存在于清汁相中。
[005]虽然本领域一般已注意到橙汁的果浆相或者说固形物相组成与橙汁的液相或者说清汁相组成之间的差异,但是对这些总体差异的认识并未导致实际橙汁产品有显著、直接的改善。
[006]柑桔汁工业面临的一个挑战是橙汁、葡萄柚汁等的热量含量问题。随着对消费柑桔类水果的营养益处的认识不断提高,对这种产品的需求也随之增加。柑桔是非常有价值的营养来源,并且被认为有助于疾病的治疗和预防。因此,广泛相信,定期消费柑桔即使不是必须的,至少也是维持个人健康的有益部分。然而,有些人认为柑桔汁热量高,糖分多,所以没有消费更多有益数量的柑桔汁。
[007]因此需要一种方法来生产这样的柑桔汁饮料,其与同类型的全柑桔汁相比较,既保留配方中的营养益处,同时又减少其中的热量和糖分。
[008]本发明成功地解决了此类需要。完成本发明目标的一个重要因素在于认识到,通过采用模仿具有传统白利糖度水平的全果汁的质地、感观、滋味和口感特征的方法,可将白利糖度水平相对较低的柑桔汁饮料转变为低热量柑桔汁饮料而不增加白利糖度水平到全果汁的水平。
发明概述
[009]根据本发明,通过将白利糖度水平低从而糖含量低的柑桔汁来源与加入的沉降果浆(或者说底部果浆)和甜味剂组合,调制柑桔汁饮料,所述甜味剂提高果汁饮料特有的感觉甜味感观特性,而又不显著增加饮料的热含量。在一个实施方案中,也加入钙成分,它不仅提供公认的营养和健康益处,而且有助于显现期望的仿效全白利糖度全柑桔汁性质的感观、滋味、口感及质地特性。
[0010]本发明的总体方面或目标是提供改进的柑桔汁饮料及其生产方法,所述饮料含有相对较低的热量,同时显示非常类似于100%柑桔汁的口感和滋味特性(profile)。
[0011]本发明的另一个方面或目标是提供改进的产品及其生产方法,所述方法调制和/或利用白利糖度减少从而可溶性固形物(主要是糖)减少的橙汁,并且将其转变成独特的、模仿全果汁的橙汁饮料。
[0012]本发明的另一个方面或目标是改进的方法和产品,借以通过与有益的柑桔沉降果浆资源组合,可将次等橙汁资源用于调制显著改进的橙汁饮料。
[0013]本发明的另一个方面或目标是提供改进的方法和产品,所述方法涉及稀释成熟的全白利糖度全柑桔汁来源以减少它们的热量含量,同时将其与柑桔沉降果浆资源和无热量或低热量甜味剂来源组合,以调制热量减少的果汁饮料,所述饮料具有的感观、滋味、结构和口感特性超出其它方式调制的热量减少的柑桔汁饮料。
[0014]本发明的另一个方面或目标是提供含钙的热量减少的柑桔汁饮料,钙通常显示出公认的营养和健康益处,同时也改善调制成紧密模仿全热量全柑桔汁的果汁饮料的特性。
[0015]本发明的另一个方面或目标是改进的方法和产品,通过所述方法和产品,非营养性甜味剂帮助增加柑桔饮料的甜味,却不给饮料带来其他饮料系统所呈现的不合需要或不愉快的后味。
[0016]发明的另一个方面或目标是改进的方法和产品,所述方法和产品考虑了贮存果浆副产品用作饮料增强成分的用途。
[0017]本发明的另一个方面或目标是掺入生育酚来源以加强热量减少的柑桔汁饮料的果汁产品性能。
][0018]从以下关于本发明的优选实施方案的描述,可以理解本发明的其他方面、目标和优点,所述优选实施方案应理解为按从本文指明的特征显而易见的特征的各种组合进行公开。
最佳实施方案的描述
[0019]本发明的原料包括全柑桔汁来源、柑桔沉降果浆或底部果浆来源,及不显著增加饮料热量的甜味剂。取决于柑桔汁来源,也包括水或其他合适的无热量或低热量的稀释液。也可加入其它的饮料成分,包括钙来源、营养素和其他合适的饮料添加剂。
[0020]进一步提到柑桔汁来源和果浆来源,本说明书主要是讨论将橙汁作为柑桔汁的来源,不过应理解的是,取决于所调制的具体产品,其它柑桔汁的来源也可以是适合的。橙汁含促成果汁的颜色、风味、香气和浊度的混浊悬浮液。所述混浊由细胞膜、油胞、黄酮类化合物结晶、载色体及蛋白质、果胶、纤维素和半纤维素细胞壁碎片组成。果汁混浊成分的颗粒大小不等,范围从大约2微米到1000微米。随着时间的流逝较大尺寸的颗粒倾向于在果汁中沉淀。所述物质通常称作沉降果浆或者说底部果浆。小的、胶体状颗粒保持悬浮在果汁中,构成我们所知的稳定混浊。
[0021]柑桔工业在加工操作中通常描述两种类型的果浆,即沉降果浆和浮动果浆(floating pulp),以突出果汁中悬浮的不溶性物质的数量。浮动果浆是果浆和果汁清汁的湿组合物。举例说,所述浮动果浆可达到浮动果浆组合物的密度为450g/夸脱左右的浓度。也可能是其它密度。例如,更浓的组合物可能有900g/夸脱的密度。
[0022]柑桔工业使用离心法来测量沉降果浆占果汁的体积分数。以橙汁的总体积计,橙汁中典型的沉降果浆值范围是约5至约15体积百分比,通常是约8至约12体积百分比。在许多果汁中,以果汁的总体积计,天然沉降固形物的含量是约12体积百分比。沉降果浆可用不同的术语来称谓,例如沉降固形物。为此使用的其它术语包括不溶性固形物、底部果浆和背景果浆。一般而言,这种沉降固形物或者说沉降果浆是由不溶性物质组成,一般不会作为分散颗粒在舌头上被感觉到。沉降固形物的颗粒大小一般不超过约0.5mm。
[0023]在某些橙汁中,还存在本工业中所称的浮动果浆,这是赋予橙汁口感的果浆。浮动果浆在橙汁中并不会沉淀,其通常被加入商用橙汁产品中,以提供“新鲜压榨”的吸引力。这种浮动果浆通常区别于在本文所讨论的沉降果浆或者说沉降固形物相或成分。
[0024]在典型的橙汁压汁工艺中,机械压榨或榨取橙子,除去桔络和种子。通常通过所谓的果浆擦碎过滤机来澄清果浆和果汁混合物,所述果浆擦碎过滤机通过筛滤机制使果浆与果汁分离。然后回收此果浆流供作浮动果浆使用。从果浆擦碎过滤机出来的果汁流含有沉降果浆或者说沉降固形物,它们小得不能被果浆擦碎过滤机滤网捕获。这是典型的新鲜榨取全果汁来源。一般在榨取后几小时内,优选不超过约一天,进行巴氏灭菌。
[0025]根据本发明的优选实施方案,处理浮动果浆以提供沉降果浆、底部果浆或者说沉降固形物的来源。或者,如处理方法允许,可使沉降果浆与全果汁分离,以提供沉降果浆来源。在用浮动果浆来提供沉降果浆的情况下,使其进行粉碎处理,以转变成沉降果浆来源。在处理过程中当需要时,浮动果浆和/或沉降果浆可巴氏杀菌并贮存,或者立即用于调制饮料。当贮存时,优选通常在冰冻条件下贮存,例如在低于5℃(例如约35)下贮存,直到需要用于根据本发明调制饮料。
[0026]当从浮动果浆调制本发明的沉降果浆成分时,这种调制过程的优选机制是使浮动果浆经历均质条件。均质或者说颗粒粉碎既可以在浮动果浆加入到饮料组合物之前进行,也可以在浮动果浆加入到完整饮料组合物或部分调制的组合物之后进行。由于在此过程中需要能量,而且因为一些成分不经历这种条件会显示出更好的性质,所以优选仅对浮动果浆进行将浮动果浆来源转为沉降果浆的颗粒粉碎过程。
[0027]均质设备在本领域是公知的,并且这种设备适合于进行均质过程。实例为来自APV的均质设备和公知名为Tetra的均质设备。绝大多数均质设备有压力设置。可以在例如约2000psi至约2800psi之间(约13.8MPa至约19.3MPa之间)的压力范围内进行将浮动果浆转为沉降果浆的适当均质过程。优选范围在约2000psi至约2500psi之间(约13.8MPa至约17.2MPa之间)。典型的APV均质设备的尤其优选压力是约2250psi(约15.5MPa)。1psi等于6.9KPa。
[0028]无论沉降果浆如何提供,它都含有具有完成本发明目标的价值的物质。提供沉降果浆的最终来源的柑桔汁流含有挥发性芳香化合物的复杂混合物,所述化合物由于很多因素而不尽相同。这些因素包括果汁所来自的具体栽培种、收获水果的成熟度水平、水果的加工条件以及水果和果汁的搬运和储存条件。涉及橙汁风味和香气特性的主要化合物类别是醇类、醛类、酯类和碳氢化合物。这些化合物存在于整只柑桔水果的果皮和/或果汁中。来自果皮的化合物常称为果皮油,通常是碳氢化合物和非水溶性醛类。例如,萜二烯是橙皮油的主要成分,通常占橙皮油体积的90%以上。
[0029]来自未加工柑桔类水果的果汁的化合物分为两大类。一类是所谓的精油,主要含有萜二烯。另一种主要类型是香精(essencearoma),其含有水溶性化合物。
[0030]本领域普遍地认识到,沉降果浆与香气和风味化合物之间存在着关系。碳氢化合物例如萜二烯、α-蒎烯、桧萜、月桂烯和巴伦西亚桔烯等几乎全部存在于果浆中。而果汁清汁通常含有几乎所有的酯类、醇类和醛类。与本发明有关的实验工作显示,橙汁的各种类别的挥发性芳香化合物明确地伴随橙汁的清汁相或果浆相出现。根据这些发现,醇类和酯类主要存在于清汁相,但确定醛类、酮类和碳氢化合物伴随沉降固形物或者说沉降果浆相出现。还存在细小的固形物,其有助于本发明所指的质地特性。
[0031]掺入本发明饮料中的沉降果浆的数量,是添加足够的见于沉降果浆的这些类型化合物以及质地赋予特性的量。在本发明的典型饮料中,以饮料组合物总重量计,本文讨论的果浆组合物中此沉降果浆的量在约3重量百分比至约20重量百分比之间。以饮料组合物总重量计,优选其占饮料组合物的约5重量百分比至约15重量百分比,最优选占约7重量百分比至约12重量百分比。
[0032]关于本发明饮料的果汁成分,它是全柑桔汁的来源。此果汁成分可以是非浓缩柑桔汁、浓缩果汁或其它全果汁来源。此柑桔汁成分中白利糖度或可溶性固形物(主要是糖分)的含量可随来源不同而有所改变。通常浓缩果汁来源可选定在期望的白利糖度水平。非浓缩柑桔汁来源倾向具有变化的白利糖度,不易控制。
[0033]来自当令水果的典型非浓缩全橙汁成分的白利糖度会在约11.5°至约12°。来自当令水果的典型全葡萄柚汁成分的白利糖度会在约9.5°至约10.5°。按本发明稀释柑桔汁成分(无论什么类型)时这些是典型的白利糖度水平。在这种情况下,以饮料组合物总重量计,柑桔汁成分的量在约20至约80重量百分比之间,以饮料组合物总重量计,优选在约40至约65重量百分比之间,最优选在约45至约60重量百分比之间。饮料组合物中柑桔汁成分尤其优选的范围是在约48至约56重量百分比之间。
[0034]关于发明的稀释方面,当柑桔汁成分具有来自当令水果的全果汁的白利糖度水平特性时,例如对于全橙汁约11.5°至约12°的白利糖度,可通过将稀释液掺入到饮料组合物中来减少其可溶性固形物水平。稀释液不向饮料中添加显著水平的糖分。稀释液还应该脱氯(如有必要),并且无微生物污染。由于经济性和现成可获得性的原因,水是优选的稀释液。当水稀释液在本文指明的条件下掺入时,以饮料组合物总重量计,其掺入水平为约20至约55重量百分比,优选约25至约50重量百分比,最优选约30至约40重量百分比。尤其优选的水平是占饮料组合物的约34至约38重量百分比。
[0035]无论使用什么稀释液,当与全柑桔汁成分混和时,饮料组合物中的合并白利糖度水平相比于全柑桔汁降低了。更低的目标白利糖度水平取决于具体饮料所期望的热量负荷减少量。对于橙汁,当目标热量负荷减少量为比全橙汁低约1/3时,此饮料的典型白利糖度水平通常在约6°至约9°之间,优选在约7°至约8°。对于葡萄柚汁,为获得热量负荷减少1/3的果汁饮料,其白利糖度水平将在约5°至约8°。应当理解,饮料组合物的这些白利糖度水平也是加到饮料中的柑桔汁成分的白利糖度和量、沉降果浆成分以及稀释液量的函数。由于同样原因,改变这些因素使得可以按照成品饮料所需的性质,严密控制饮料的白利糖度。
[0036]当目标热量负荷减少量为全橙汁的约一半或更低时,白利糖度可以低至约4°。对于葡萄柚汁,白利糖度水平更低,当期望热量负荷大量减少时白利糖度水平可以低至约3°。
[0037]在有可能获得具有相对较低白利糖度的柑桔汁成分来源的情况下,稀释液的量可以减少或完全省却。例如,如果有足够量的白利糖度在约7°至约8°之间柑桔汁成分用于热量负荷降低三分之一的橙汁饮料,那么不需进一步调整白利糖度水平以减少含糖量和含热量,就可满足对所生产的饮料的要求。
[0038]饮料组合物中可包含加入的钙来源。本领域普遍注意到,这提供了有益于消费者的钙水平。这样,所述钙将提供当前政府法规所规定的标准饮食的钙日值(Daily Value,DV)或部分日值。示例性的日值范围可以是10%-50%DV。典型的钙范围是约20DV。
[0039]钙来源本身可以是本领域普遍熟知的类型。代表性的有苹果酸钙、碳酸钙、柠檬酸钙、磷酸钙、氢氧化钙和所谓的柠檬酸苹果酸钙。钙来源可包括掺入食品级酸,例如柠檬酸、苹果酸、磷酸等等,它们可在调制钙成分时与钙来源相互作用。取决于钙的来源,以饮料组合物总重量计,为提供钙成分所添加的化合物量通常不大于约2重量百分比。通常这些数量在约0.1至约0.7重量百分比,优选不超过约0.5重量百分比。
[0040]果汁饮料组合物会包含可溶性果胶。可溶性果胶的主要来源是所加入的沉降果浆,特别是当浮动果浆均质产生沉降果浆时。当包含钙和果胶时,据信它们在饮料中相互作用形成果胶酸钙,而果胶酸钙有益于产生下述柑桔汁饮料组合物特有的质地特性,所述柑桔汁饮料组合物仿效相对于本发明果汁饮料组合物为100%果汁的全白利糖度全柑桔汁。这不向饮料中添加成比例的热量或糖分负荷就提供增强质地和滋味的凝胶化类型现象。虽然如果需要可以加入植物胶,但可获得这种稠化类型的作用而不需要加入植物胶如卡拉胶。
[0041]由于白利糖度水平主要通过柑桔汁成分、稀释液以及沉降果浆或悬浮固形物(较低程度上)的组合而提供,甜味水平低于典型的全果汁。为达到模仿全果汁产品的滋味特征,经常加入甜味剂。当然,甜味剂不能增加大量的热量负荷;否则就会牺牲低糖和低热量特点。因此优选所谓的人工甜味剂或无营养甜味剂。这些甜味剂包括三氯蔗糖、天冬甜素和多种本领域熟知的化合物。优选三氯蔗糖,因为其尤其有利地不存在不愉快的后味。本发明也可以优选其它可能存在或已开发的低热量或无热量的甜味剂,因为它们避免了目前人工甜味剂工业中甚为普遍的不愉快后味特性。
[0042]就许多这些甜味剂而言,人工甜味剂的量低于1%。例如,以饮料组合物总重量计,液态三氯蔗糖的百分比在约0.01至约0.5重量百分比之间的水平,优选不超过约0.05重量百分比,最优选不超过0.03重量百分比。也可以使用干三氯蔗糖,它比液态三氯蔗糖浓缩到约4倍。因此,可将干三氯蔗糖以约0.0025至0.125百分比的水平加入到饮料中。
[0043]三氯蔗糖目前可以从McNeil Nutritionals得到,它的注册商标名是SPLENDA。三氯蔗糖由蔗糖制成。它是4,1’,8’-三氯半乳蔗糖。三氯蔗糖的特征是其分子上具有亲水性部分和亲脂性部分的独特组合。它具有糖的滋味特征,并且已显示具有在感觉上与蔗糖没有不同的滋味。其供应商称三氯蔗糖具有“像糖的纯正滋味”和“没有不愉快的后味”。
[0044]除了钙以外,还可以添加其它矿物质,包括镁、钾等等。具体的实例包括磷酸镁和柠檬酸钾。各自按期望的日值水平加入,其DV小于加入的钙。这些其它矿物质的示例性水平可以是约10%DV或更低,各自通常不超过饮料组合物的0.1重量百分比。
[0045]其它成份包括营养素混合物、风味回加(flavor add back)或油回加(oil add back)组合物。所包括的添加物有作为维生素C来源的抗坏血酸和作为增色剂的β-胡萝卜素。典型的营养素混合物包括硫胺素、烟酸、B族维生素、核黄素等。如本领域所普遍熟知,各成分可以以达到饮料所供给的营养物量的水平加入。
[0046]可以加入生育酚。优选这涉及添加α-生育酚以外的生育酚作为风味抗氧化剂。这有助于保持柑桔汁饮料的优质风味和感观品质。生育酚添加剂或组合物作为风味防腐抗氧剂而起作用。优选生育酚组合物包括至少一种α-生育酚之外的生育酚。这种生育酚是油溶性抗氧化剂。已发现它们可增强或保持这些柑桔汁组合物的感观品质。
[0047]优选生育酚组合物为液体形式,由一种或多种α-生育酚之外的生育酚组成。在另一个实施方案中,生育酚组合物是两种或更多种生育酚的混合生育酚。在还一个实施方案中,混合生育酚包含不超过大约20重量百分比的α-生育酚。
[0048]生育酚组合物以至少约40ppm生育酚,通常不超过约1300ppm的水平掺入到柑桔汁饮料中。优选生育酚组合物以约50ppm至约500ppm,最优选约100ppm至约200ppm的水平添加到柑桔汁饮料中。
[0049]对于果汁饮料的贮藏,含这种生育酚来源的柑桔汁饮料组合物比以前的产品更好地保持风味,且有助于保持贮存果汁饮料中的感观品质如鲜橙风味和生橙风味。含生育酚成分的柑桔汁饮料组合物比其中添加了其他天然抗氧化剂的果汁提供具有更佳原有风味的柑桔汁。
[0050]生育酚添加剂或组合物优选由β、γ和/或6生育酚异构体的某种组合构成,其中的α-生育酚(如存在)含量较少。生育酚组合物中高含量的非α-生育酚提供强烈的抗氧化作用。优选α-生育酚(如存在)占生育酚添加剂的0-20重量百分比。取决于柑桔汁生产商的目标,可改变任何α-生育酚的量。更具体的说,如果需要更高的抗氧化剂活性量,而不关心维生素E强化问题,那么在添加到果汁中的生育酚组合物中使用更少的α-生育酚。相反,如果维生素E的强化是所关心的事情或者说目标,那么在生育酚组合物中可使用更高量的α-生育酚,接近20重量百分比的限量,因为α-生育酚提供补充维生素E的强化作用。在饮料中包含此水平的α-生育酚,可补充任何其他维生素E添加物,以例如达到维生素E的RDV。
[0051]目前,当生产生育酚组合物时,在组合物中残存食用油副产品。对于添加到果汁中来说,生育酚组合物中食用油占80重量百分比的最大量是可接受的。这种食用油的实例包括大豆油、玉米油、红花油和葵花油。通常,大多数所谓的家用油对于混在生育酚添加剂组合物中添加到果汁中来说是可接受的。优选生育酚添加剂中没有包含乳化剂。油含量在约20至约80重量百分比的范围内,优选在约25和约70重量百分比之间。尤其优选的含量为约30重量百分比。
[0052]这种混合生育酚组合物的一个实例是Cognis Corporationof LaGrange,Illinois的Covi-oxT-70。这种混合生育酚组合物由大约14重量百分比的d-α-生育酚、2重量百分比的d-β-生育酚、60重量百分比的d-γ-生育酚和24重量百分比的d-δ-生育酚组成。所述百分比为占生育酚总重量的重量百分比。生产商保证每克Covi-oxT-70中的700mg总生育酚中有最少560mg非α-生育酚(即至少有大约80重量百分比的非α-生育酚)。这种生育酚添加剂组合物还包含食用油。也可使用具有相似的相对较低或更低α-生育酚水平,或者不含超出可能痕量α-生育酚的混合生育酚组合物的其他来源和其他混合物。
[0053]优选生育酚抗氧化剂组合物直接添加到果汁中,或者在其他方面按常规进行的油回加步骤中与柑桔油组合物预混合后再添加。优选饮料中添加的生育酚在约40ppm至约1300ppm之间。已发现本发明生育酚组合物在柑桔汁或柑桔汁饮料中保持悬浮,不发生成环现象(ringing)。生育酚组合物可例如通过高剪切混和器掺合而添加到果汁或油中。
[0054]油溶性生育酚组合物的使用过去不被预期会有益于含有其的水基产品如柑桔汁或橙汁或者饮料,因为生育酚是油溶性的。曾认为添加到果汁中的生育酚会浮到果汁的表面,使得生育酚对产品中的溶解氧不起作用。但事实并非如此。
[0055]关于调制饮料组合物的工艺,一种方法是将全部成分组合后使混合物均质,通常在约2300至约2800psi的水平进行均质。如果没有进行过巴氏灭菌,则接着就进行巴氏灭菌。如果添加钙,通常需要相对较高的剪切力,如果加入植物胶,首先应同样使用剪切力用水使其水合。
[0056]在优选的工艺中,如果浮动果浆要均质成沉降果浆,如本文所指,均质约2至约5重量百分比(湿重)的浮动果浆。然后在低剪切混合下,例如通过环流环装置、桨式混合器等,与其它成分结合。这种结合方式不会进一步打碎沉降果浆。如果先前没有进行过灭菌,那么接着进行巴氏灭菌。
[0057]在沉降果浆成分加入到饮料之前,其中的沉降果浆或者说底部固形物的量以及成品饮料中沉降果浆的量可通过已知的方法测定。这种方法例如在Citrus Science and Technology,第508-510页,Nagy等编,1977中提出,所述文章还包含有关浮动果浆以及有关悬浮固相物果浆或者说沉降果浆的信息。所述参考文献通过引用结合到本文中。
[0058]在测量沉降果浆的量时,将待测量物质倒入任选振摇的20目筛。温度升至80(水浴)。两个短的圆锥形50毫升离心管装满样品后进行离心。对于11.5英寸的离心机,转速设定在1500rpm并持续10分钟。然后观察量。
[0059]使用这种类型的测量方法,柑桔全果汁成分的沉降果浆含量在约8至约18重量百分比之间。对于橙汁,更通常所述数量在约11至约12重量百分比之间,最通常在11.4重量百分比或以上。饮料组合物中沉降果浆通常在约12和约15重量百分比之间,经常是在约13至约14重量百分比之间,最优选在约13.5重量百分比。
[0060]以下实施例提供本文公开内容的示例性说明。这些实例包括试验,说明用以体现本文讨论的原理的各种选项。
实施例1
[0061]调制橙汁饮料组合物以模仿典型的全橙汁。所述橙汁饮料配制成具有7.7°的白利糖度和提供10%DV水平的钙添加剂。全果汁成分是白利糖度为11.8°、酸度为0.56%的非浓缩(NFC)橙汁。它以约53.5重量百分比的水平加入。同时还加入约36重量百分比的脱氯纯净水以及10重量百分比的密度约为450g/夸脱的湿浮动果浆。钙以约0.2重量百分比的水平加入,抗坏血酸以约0.03重量百分比的水平加入。三氯蔗糖液体以约0.02重量百分比的水平加入,β-胡萝卜素(1%)以约0.02重量百分比的水平加入。所有这些百分比都是基于饮料配方的总重量。还包括典型水平的风味和油回加物以及5.2%DV的钾、2.4%DV的镁及硫胺素、烟酸和维生素B6的营养包。
[0062]此配方在APV均质机中均质,均质作用足以剪切钙,以使其充分地掺入到组合物中,同时还将浮动果浆转变成沉降果浆。所述配方在约35的冷冻条件下配制。
[0063]对饮料成品的评估表明,其具有模仿100%全橙汁成分的优良滋味和质地。然而,比起在其他方面可与之相比的100%全果汁组分,所述产品减少了约1/3的热量和1/3的糖。
实施例2
[0064]调制另一种橙汁饮料组合物,其热量负荷降低,同时显示出可与100%全橙汁相媲美的滋味、感观性质、质地和口感。该配方包含约9.7重量百分比的白利糖度为65°的橙汁浓缩物。以配方的总重量计,脱氯水以约80%重量百分比的水平加入。还包括约10重量百分比的果汁液体中的湿浮动果浆,其具有约450克/夸脱的密度或2至5百分比的湿重。氢氧化钙以约0.08重量百分比的水平加入,苹果酸和柠檬酸预混合物以约0.13重量百分比的水平加入。其他组分按实施例1说明的加入。
[0065]水的加入水平使得果汁浓缩物和水构成白利糖度为11.8°的浓缩果汁。成品橙汁饮料的白利糖度是7.7°。这个配方提供10%DV的钙。其检测结果良好,显示出与实施例1一样的性质。
实施例3
[0066]通过掺入白利糖度为11.8的非浓缩(NGF)橙汁,配制另一种橙汁饮料。此NFC以约53.5重量百分比的水平加入,并且加入约36重量百分比的水以及约10%的湿浮动果浆成分。钙和食品级酸成分按实施例2所说明的水平加入。
[0067]所有其他成分按实施例1所说明的水平加入。在均质后,饮料的白利糖度是7.7°,钙水平是10%DV。经分析NFC果汁成分有11.4%的沉降果浆或者说底部固形物含量。最终的饮料有13.5重量百分比的沉降固形物或者说底部果浆含量。此成品的感观、滋味、口感和质地特性模仿了具有全热量负荷和白利糖度约为11.8°的优良全橙汁。
实施例4
[0068]主要按实施例3的配方调制橙汁饮料。不过湿浮动果浆成分在掺入到配方的其余部分之前先均质。因此,沉降果浆成分是果浆添加剂。此外,钙水平加倍,饮料中有20DV的钙。干三氯蔗糖也以0.005重量百分比的水平加入。然后使用本领域熟知的设备,通过环流环混合使配方掺合为最终产品。所得的产品特性与实施例3的一致,同时具有20DV钙。
实施例5
[0069]将大豆油中的混合生育酚组合物添加到2.6克的橙油(含天然橙油的商用油回加组合物)中。生育酚成分以250和500ppm的生育酚水平(即包括食用油在内为400和700ppm)添加。然后将这样制得的含生育酚的油回加组合物添加到按实施例1调制的52.3磅橙汁饮料中。经生育酚处理的饮料保持了高度新鲜的风味。没有观察到成环现象。比起其中没有添加抗氧化剂的储存果汁,本饮料组合物更好的保持风味,同时不因为生育酚添加剂而出现消极现象如成环现象或者负面影响风味或特有感观性质。
实施例6
[0070]还就橙汁的原有风味,对比橙汁中其他天然抗氧化剂的滋味,对包含在本饮料组合物中的生育酚组合物进行检测。具体的说,将均为天然抗氧化剂的本发明生育酚组合物(也就是Covi-oxT-70)、抗坏血酸、迷迭香提取物(脂溶性和水溶性)和果皮糊(peelpaste)(碾碎的橙皮)添加到果汁中,并检测原有的风味。结果在下表中显示。
表
对照 | 生育酚500ppm | 油溶性迷迭香提取物 | 水溶性迷迭香提取物 | 果皮糊 | 抗坏血酸 | |
总橙子(total orange) | 4.3b | 5.0a | 4.6b | 4.5b | 4.5b | 4.3b |
生橙子(raw orange) | 0.5b | 1.3a | 0.5b | 0.6b | 0.6b | 0.5b |
熟橙子(cooked orange) | 2.0a | 1.4b | 1.9a | 1.9a | 1.8a | 1.9a |
橙油 | 1.1bc | 1.3ab | 0.9b | 1.1bc | 1.2abc | 1.4a |
其他柑桔类 | 0.2c | 1.0a | 0.3bc | 0.6b | 0.4bc | 0.9a |
甜味 | 5.4b | 5.7a | 5.7a | 5.4b | 5.4b | 5.3b |
酸味 | 2.4bc | 2.2cd | 2.2cd | 2.3bcd | 2.5b | 3.1a |
[0071]如表中所示,生育酚组合物对总橙子、生橙子和熟橙子的香调具有统计学显著的正面效果。生育酚组合物还提高其他柑桔类和甜味的分值,同时获得低酸味分值。
[0072]应当理解,已描述的本发明实施方案是举例说明本发明原则的某些应用。本领域技术人员可作出各种修改而不偏离本发明的真实精神和范围。
Claims (19)
1.一种柑桔汁饮料组合物,所述组合物包含:
以果汁饮料总重量计,约20至约80重量百分比的柑桔汁组分,所述柑桔汁成分具有至少约9°的确定白利糖度水平;
以果汁饮料总重量计,约3至约20重量百分比的来源于柑桔汁的沉降果浆成分;
稀释液,其用以将确定白利糖度水平降低到约3°至约9°之间;
甜味剂,其不会显著增加饮料的热量负荷;
所述饮料具有约3°至约9°的白利糖度水平,同时具有可与所述具有其确定白利糖度水平的柑桔汁成分相比的感观和质地品质。
2.权利要求1的柑桔汁饮料,其中所述甜味剂是三氯蔗糖。
3.权利要求1的柑桔汁饮料,其中所述柑桔汁成分是橙汁,饮料的所述白利糖度水平在约7°至约8°之间,并且饮料的糖分水平为橙汁的2/3。
4.权利要求1的柑桔汁饮料,其中所述柑桔汁成分是橙汁,柑桔汁成分的所述确定白利糖度水平在约11°至约12°之间。
5.权利要求1的柑桔汁饮料,其中所述柑桔汁成分是葡萄柚汁,饮料的所述白利糖度水平在约6°至约7°之间,且饮料的热量负荷为葡萄柚汁的2/3。
6.权利要求1的柑桔汁饮料,其中所述柑桔汁成分是葡萄柚汁,柑桔汁成分的所述白利糖度水平在约10°至约11°之间。
7.权利要求1的柑桔汁饮料,其中所述沉降果浆成分通过均质浮动柑桔果浆来调制。
8.权利要求1的柑桔汁饮料,其中所述柑桔汁成分的沉降果浆含量占果汁饮料的约8至约18百分比,且其中所述饮料的沉降果浆含量占果汁饮料的约12至约17百分比。
9.权利要求1的柑桔汁饮料,所述柑桔汁饮料进一步包含以约40ppm至约1300ppm的水平掺入到果汁饮料中的生育酚成分。
10.权利要求8的柑桔汁饮料,以果汁饮料的总重量计,所述柑桔汁饮料进一步包含不大于约2重量百分比水平的钙成分。
11.权利要求1的柑桔汁饮料,所述柑桔汁饮料进一步包含添加的钙成分,其量在饮料中提供至少约5DV的钙。
12.权利要求11的柑桔汁饮料,其中所述钙成分与来自沉降果浆的果胶相互作用以提供饮料中的果胶酸钙。
13.权利要求12的柑桔汁饮料,其中所述果胶在之前均质过程中从所述沉降果浆中释放出来。
14.一种柑桔汁饮料组合物,所述组合物包含:
以果汁饮料总重量计,约30至约90重量百分比的柑桔汁组合物,所述柑桔汁组合物的白利糖度水平在约3°至约9°之间;
以果汁饮料总重量计,约3至约20重量百分比的来源于柑桔汁的沉降果浆组分;
甜味剂,其不显著增加饮料的热量负荷;
所述饮料的白利糖度水平在约3°至约9°之间,同时具有可与全柑桔汁相比的感观和质地品质,当所述柑桔汁为葡萄柚汁时白利糖度水平至少为约9°,或者当为橙汁时白利糖度水平至少为约10°。
15.一种柑桔汁饮料组合物,所述组合物包含:
以果汁饮料总重量计,约20至约80重量百分比的柑桔汁组分,所述柑桔汁成分具有至少约9°的确定白利糖度水平;
以果汁饮料总重量计,约3至约20重量百分比的来源于柑桔汁的沉降果浆组分;
稀释液,其用以降低柑桔汁的确定白利糖度水平和糖分或热量水平达约70%减少;
甜味剂,其不显著增加饮料的热量负荷;
所述饮料的热量或糖分水平比柑桔汁降低约70%,同时其感观和质地品质可与具有确定白利糖度水平的所述柑桔汁成分相比。
16.权利要求15的柑桔汁组合物,其中所述降低是指约50%的降低。
17.权利要求15的柑桔汁组合物,其中所述降低是指约1/3的降低。
18.一种调制柑桔饮料组合物的方法,所述方法包括:
以果汁饮料总重量计,将约20至约80重量百分比的具有确定白利糖度水平的柑桔汁成分与约3至约20重量百分比的来源于柑桔汁的沉降果浆组分、用以降低确定白利糖度的稀释液和不显著增加饮料热量负荷的甜味剂组合;
均质所得的组合,生产出饮料,其白利糖度水平在约3°至约9°之间,且其感观和质地品质可与具有确定白利糖度水平的所述柑桔汁成分相比。
19.一种柑桔汁饮料组合物,所述组合物包括:
以果汁饮料总重量计,将约3至约20重量百分比的来源于柑桔汁的浮动果浆均质成为沉降果浆成分;
以果汁饮料总重量计,将所述沉降果浆成分与约20至约80重量百分比的具有确定白利糖度水平的柑桔汁成分、用以降低确定白利糖度的稀释液和不显著增加饮料热量负荷的甜味剂组合;
这样生产出的所述饮料具有约3°至约9°的白利糖度水平,同时具有可与具有确定白利糖度水平的所述柑桔汁成分相比的感观和质地品质。
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US6429190B1 (en) | 2000-12-15 | 2002-08-06 | Pacifichealth Laboratories, Inc. | Method for extending the satiety of food by adding a nutritional composition designed to stimulate cholecystokinin(CCK) |
US6616955B2 (en) * | 2001-01-04 | 2003-09-09 | The Proctor & Gamble Co. | Beverage compositions comprising palatable calcium and magnesium sources |
US20040115329A1 (en) | 2001-02-27 | 2004-06-17 | Tohsinaga Tamiya | Carbonated drinks |
FR2822647B1 (fr) | 2001-03-30 | 2005-03-04 | Roquette Freres | Boissons enrichies en fibres |
US20020192350A1 (en) * | 2001-04-30 | 2002-12-19 | Hynes Michael P. | Food products |
NZ529198A (en) * | 2001-05-01 | 2005-10-28 | Pepsico Inc | Use of a sugar alcohol, sweetner and D-tagatose in improving the taste of zero- or low-calorie beverages and food products |
US20030021874A1 (en) | 2001-07-02 | 2003-01-30 | The Procter & Gamble Co. | Stabilized compositions and processes of their preparation |
US6759073B2 (en) * | 2001-07-02 | 2004-07-06 | The Procter & Gamble Co. | Compositions and methods for stabilization and enhanced viscosity |
US20050058763A1 (en) * | 2003-09-12 | 2005-03-17 | Therese Cetrulo | Reduced sugar citrus juice beverages |
US7175866B2 (en) * | 2003-09-12 | 2007-02-13 | Tropicana Products, Inc. | Tocopherols as flavor antioxidant in citrus juice |
-
2003
- 2003-09-12 US US10/661,179 patent/US20050058763A1/en not_active Abandoned
-
2004
- 2004-08-24 CA CA2537713A patent/CA2537713C/en active Active
- 2004-08-24 GB GB0604922A patent/GB2422085A/en not_active Withdrawn
- 2004-08-24 JP JP2006526117A patent/JP2007504821A/ja active Pending
- 2004-08-24 CA CA2821656A patent/CA2821656C/en active Active
- 2004-08-24 MX MXPA06002739A patent/MXPA06002739A/es not_active Application Discontinuation
- 2004-08-24 WO PCT/US2004/027419 patent/WO2005034654A1/en not_active Application Discontinuation
- 2004-08-24 EP EP04781997A patent/EP1677630A1/en not_active Withdrawn
- 2004-08-24 CN CNA2004800329598A patent/CN1878478A/zh active Pending
-
2008
- 2008-07-03 US US12/167,678 patent/US8440248B2/en not_active Expired - Lifetime
-
2013
- 2013-05-13 US US13/892,623 patent/US8790734B2/en not_active Expired - Lifetime
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101574162B (zh) * | 2008-05-10 | 2012-07-18 | 浙江省柑桔研究所 | 一种柑橘果汁与果茸联产的方法及设备 |
US9788562B2 (en) | 2008-08-29 | 2017-10-17 | Tropicana Products, Inc. | Naturally sweetened juice beverage products |
Also Published As
Publication number | Publication date |
---|---|
EP1677630A1 (en) | 2006-07-12 |
JP2007504821A (ja) | 2007-03-08 |
GB2422085A (en) | 2006-07-19 |
CA2821656A1 (en) | 2005-04-21 |
US20050058763A1 (en) | 2005-03-17 |
GB0604922D0 (en) | 2006-04-19 |
US8440248B2 (en) | 2013-05-14 |
US8790734B2 (en) | 2014-07-29 |
CA2537713C (en) | 2014-01-07 |
CA2537713A1 (en) | 2005-04-21 |
CA2821656C (en) | 2016-02-02 |
WO2005034654A1 (en) | 2005-04-21 |
US20090011092A1 (en) | 2009-01-08 |
US20130251873A1 (en) | 2013-09-26 |
MXPA06002739A (es) | 2006-06-05 |
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