TWI604797B - Carbonated drink and preparing method thereof - Google Patents

Description

Carbonated drinks and methods for preparing carbonated drinks

The invention relates to a formula of a carbonated drink and a preparation method thereof, in particular to an oily component in a carbonated beverage which can be uniformly emulsified by a modification of a formulation and a process, so that the product does not remain on the surface of the liquid when it is left for a long time. Produce a oil slick.

I like the wide range of carbonated drinks, and it is a must-have item for rotisserie and hot pot restaurants. There are great business opportunities. In addition, adding functional ingredients to the beverage can increase the consumer's desire to purchase. However, when the functional ingredients are oil-soluble ingredients (eg, emulsifying pigment, carotene, lutein), it will be due to carbonated drinks. It is free of protein or contains very little content, making it difficult for oil-soluble ingredients to be uniformly emulsified into carbonated drinks, so that when the product is released for a long time, it will produce a floating oil ring on the surface of the liquid.

Usually, carbonated drinks are packaged in transparent PET bottles and glass bottles, followed by cans. When using canned packaging, consumers pay less attention to oil slicks. However, in the case of transparent packaging, consumption Naturally, people will directly see the appearance of the product, which in turn affects consumers' desire to buy. In particular, if a carbonated beverage using a transparent package contains an emulsified functional ingredient, the shelf life is about 9 months to 2 years. If the functional ingredients in the carbonated beverage are emulsified unevenly, about 3 after manufacture. The oil slick is produced in the month, so changing the appearance of the product is also easy to produce a negative evaluation during the product sale.

At present, manufacturers can only reduce the amount of oil-soluble ingredients to reduce the degree of oil slicks, and thus limit the formulation of carbonated beverages.

In view of the above-mentioned problems, the object of the present invention is to provide a carbonated drink and a method of preparing a carbonated drink for solving the conventional deficiency. According to the formula and the method of the invention, in the case of increasing the oil-soluble component in the carbonated beverage, the oil sling can not be easily generated during long-term release, and the appearance of the carbonated beverage product can be improved, which is more favorable for commercial promotion. .

Based on the above object, the present invention provides a method for preparing a carbonated beverage, comprising the steps of: dissolving a main raw material, a pectin, and an oil-soluble component in water to form a main raw material solution, a pectin solution, and an oil-soluble component solution, Next, the main raw material solution, the pectin solution, and the oil-soluble component solution are uniformly mixed to form a mixed solution, and carbonic acid gas is added to the mixed solution to obtain a carbonated drink. Wherein, the pectin solution is formed by stirring the pectin at a first predetermined temperature for a first predetermined time, and the proportion of the pectin in the carbonated beverage may be 0.02% to 0.06%, and the oil-soluble component solution may be in the first It is formed by stirring at a predetermined temperature for a second predetermined time.

Preferably, the pectin solution may contain granulated sugar, and the ratio of pectin to granulated sugar in the pectin solution is 1:7 to 1:12.

Preferably, in the case where the proportion of the pectin in the carbonated beverage is 0.02% to 0.06%, the ratio of the oil-soluble component to the carbonated beverage is 0.10% to 0.25%.

Preferably, the first predetermined temperature for dissolving the pectin in water may be from 80 ° C to 88 ° C, and the first predetermined time is from 5 minutes to 8 minutes.

Preferably, the second predetermined temperature at which the oil-soluble component is dissolved in water may be 60 ° C to 70 ° C, and the second predetermined time is 3 seconds to 1 minute.

Preferably, the oil-soluble component comprises one of carotenoid, β-carotene, lutein, capsanthin, lycopene, astaxanthin, coenzyme Q, fat-soluble vitamin, deep sea fish oil (DHA), Or any combination of the above ingredients.

Preferably, the above carbonated beverage may not contain a protein component.

Based on the above object, the present invention further provides a carbonated drink which can be prepared by the above method for preparing a carbonated drink.

According to the above description, the carbonated beverage prepared according to the adjustment of the carbonated beverage formula and the preparation method thereof has one or more of the following advantages:

(1) In the case of using such a formulation, the proportion of oil-soluble components in the carbonated beverage can be increased, thereby increasing the nutritional content of the carbonated beverage.

(2) The blended carbonated beverage has emulsion stability and does not produce a floating oil ring on the surface of the liquid when it is placed for a long time.

(3) After the temperature abusive test, the carbonated beverage prepared by using the preparation method of the present invention still has better emulsion stability, and does not cause oil slick after one year of storage, thereby prolonging the sale of carbonated drinks. During the period, improve the consumer's perception of the product.

In order to make the above-mentioned objects, technical features, and gains after actual implementation more obvious, a more detailed description will be given below with reference to the corresponding drawings in the preferred embodiments.

S10~S30‧‧‧Steps

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart showing the steps of the method for producing a carbonated beverage of the present invention.

Figure 2A is a sample of the oil slick evaluation experiment of the comparative example and the experimental example of the present invention. Appearance map.

Fig. 2B is a graph showing the results of the oil slick evaluation experiment of the oil slick evaluation experiment of the comparative example and the experimental example of the present invention.

Fig. 2C is a view showing the appearance of a product of the oil slick evaluation experiment of the comparative example and the experimental example of the present invention.

Fig. 3A is a view showing the appearance of a sample before and after the heat preservation and abuse test in the experimental example of the present invention.

Fig. 3B is a graph showing the experimental results of the oil slick evaluation of the thermal insulation test in the experimental example of the present invention.

Please refer to FIG. 1 , which is a flow chart of the method for preparing a carbonated beverage according to the present invention, which comprises the following steps: in step S10 , the main raw material, the pectin and the oil-soluble component can be dissolved in pure water or purely pure, respectively. In the water, to form a main raw material solution, a pectin solution and an oil-soluble component solution, wherein the main raw material may comprise, for example, concentrated fruit juice, fructose or sucrose, and the oil-soluble component may comprise, for example, β-carotene, lutein, capsanthin. One of or a combination of lycopene, astaxanthin, coenzyme Q, fat-soluble vitamin, deep sea fish oil (DHA).

In step S20, the prepared main raw material solution, the pectin solution and the oil-soluble component solution may be mixed to form a mixed solution, and an additive such as a fragrance may be added according to the formulation requirement, followed by sterilization and cooling.

In step S30, the mixed solution can be filled with carbonic acid gas to form a carbonated drink, and then the carbonated drink can be filled in a container to be capped, and subjected to a low temperature sterilization process. But after packing.

In the above steps, the pectin is used as an emulsifier, and the oil-soluble component is evenly distributed in the carbonated beverage. When the proportion of the pectin component in the carbonated beverage is 0.02% to 0.06%, the oil-soluble component can be used. The proportion in carbonated drinks reaches 0.10% to 0.25%, where percentages are expressed as weight percent.

In practice, the pectin may be dissolved under a predetermined temperature range and stirred at 1800 rpm for a predetermined time range. The predetermined temperature range is 75 ° C to 90 ° C, and the predetermined time range is 5 minutes to 10 °. Minutes, preferably, the predetermined temperature range may be from 80 ° C to 88 ° C, and the predetermined time range may be from 6 minutes to 8 minutes. More preferably, the predetermined temperature range may be about 84 ° C, 85 ° C or 86 ° C, for a predetermined time range. It can be about 6 minutes. The purpose of the dissolution condition is to control the dissolution of the pectin in a minimum period of time, to reduce the damage of the physical shearing force during excessive agitation, and to maintain the quality of the pectin in a certain condition. This step is beneficial to the formation of the mixed solution, the pectin can be The oil-soluble component is more homogeneously emulsified in the mixed solution.

In addition, the pectin solution can be prepared by pre-stirting the pectin and sugar, dissolving in hot water to form a pectin solution, and confirming that it is completely dissolved. The ratio of pectin to sugar can be between 1:7 and 1 Between 12 and 12, preferably 1:10, this step will be more beneficial to solve the problem of oil slick.

The oil-soluble component used in the following examples is β-carotene, the specific gravity of the stock solution is 101.10, β-carotene (%) ≧1.0, and the water used in the collagen solution is ≦12%, viscosity 15 cps, pH 3.6. ~4.4.

Under the premise of preparing a carbonated beverage which can uniformly emulsify β-carotene, the content of β-carotene can be 0.14%, 0.16%, 0.18% or 0.20%, and the content of pectin can be 0.015%, 0.025%, 0.03%. , 0.035 or 0.04%. In addition, considering the β-carotene and pectin content will affect the taste, the optional β-carotene is 0.16%~0.2%, and the pectin content is 0.03%~0.04%. The best combination is β. -Carotene 0.18% And pectin 0.035%

When β-carotene is dissolved in hot water to prepare an oil-soluble component solution, the stability of acid and heat of β-carotene itself and the dissolution of β-carotene will affect the prepared carbonated beverage. However, when the emulsion stability is lacking, a oil slick is generated. In the present invention, β-carotene is dissolved in pure water at 60° C. to 70° C., and the stirring time is controlled to be 1800 rpm, and the stirring time is controlled to be 3 seconds to 3 minutes, preferably about 65° C. Stir in pure water for 5 seconds to 1 minute. It is worth mentioning that the above conditions do not affect the total amount of β-carotene dissolved. In this step, if the β-carotene is dissolved for a long time or the dissolution temperature is higher than 80 ° C, the oil droplets are dissolved, so that the oil droplets are more likely to aggregate, and there is a phenomenon of oil slick.

The formula of the present invention provides a carbonated drink as shown in Table 1 below.

Using the formula of Table 1, a carbonated beverage containing β-carotene can be obtained, which has a good mouthfeel and high emulsification stability. According to the above formula, a comprehensive fruit flavor can be additionally added to increase and maintain the flavor of the carbonated beverage.

The comparative examples and experimental examples in Table 2 below are carbonated drinks prepared using the formulation ratio of Table 1.

The carbonated drinks prepared in the above comparative examples and experimental examples were placed in a test tube (as shown in Fig. 2A), and the stability of the oil slick was evaluated using a LUMiSizer particle dispersibility analyzer under the conditions of a temperature of 25 ° C and a rotational speed of 4000 rpm. The higher the clarification value and the worse the slick stability, the results are shown in Fig. 2B, and the prepared carbonated beverage is packaged and stored for four months, and the appearance of the product is as shown in Fig. 2C.

In Fig. 2B, in Comparative Examples 1 and 2, after the arrangement, a oil slick (such as a reflective horizontal plane indicated by a white arrow) is generated in the horizontal plane, indicating that the rubber used in Comparative Examples 1 and 2 is corn gluten. Under the condition of oily emulsification instability, the 2C chart shows that the oil and water separation occurs after 4 months of storage, so that the appearance is clearer and a more obvious oil slick can be produced in the horizontal plane.

Among them, Comparative Examples 1 and 2 differed from Experimental Example 1 in that the dissolution temperature and time of β-carotene were lowered, which was effective in lowering the clarification value. The difference between Experimental Example 2 and Experimental Example 1 was that the corn syrup was replaced with pectin, and the clarification value was further lowered. In addition, it is also shown from Fig. 2C that the comparative examples 1 and 2 were packaged and stored for four months, and no oil slick was generated. It can be seen from the above examples that the clarification value can be lowered when the dissolution temperature and time of β-carotene are lowered, or when the selected colloid is pectin.

The above Comparative Examples 1 and 2 were subjected to an insulation abuse test to confirm whether or not oil-water separation occurred at a continuously high temperature, and the ill-treatment condition was to place the prepared carbonated drink in a test tube (as shown in Fig. 3A). After storage at 55 ° C for 7 days, the oil slick stability evaluation was carried out using a LUMiSizer particle dispersibility analyzer, and the results are shown in Fig. 3B.

As shown in Figures 3A and 3B, the colloid in Experimental Example 1 was made using corn syrup. After the abuse test, the carbonated drink in the test tube produced a distinct oil slick (as reflected by the white arrow). ), LumiSizer was also used to detect that the emulsification of the oil slick was low. The colloid used in Experimental Example 2 was pectin, and after the abuse test, it showed good emulsification stability both in appearance and in clarification.

From the above experimental data, it can be known that when the dissolution temperature and time of β-carotene are changed to 60 ° C to 70 ° C and 5 seconds to 10 seconds, and the source of the glue in the carbonated beverage is changed to pectin, Significantly improve the degree of emulsification of oil-soluble ingredients in carbonated drinks, and can reduce the occurrence of oil slicks, which can significantly improve the appearance of the product. Furthermore, the use of the carbonated beverage preparation method and formula of the present invention can add more oil-soluble components to the carbonated beverage, so that the carbonated beverage can have more functional components, which is beneficial to commercial promotion.

The above is intended to be illustrative only and not limiting. Any equivalent modifications or changes made to the spirit and scope of the present invention should be included in the attached application. In the range of interest.

S10~S30‧‧‧Steps

Claims (9)

A method for preparing a carbonated beverage, comprising: dissolving a main raw material, a pectin and an oil-soluble component in water to form a main raw material solution, a pectin solution and an oil-soluble component solution; uniformly mixing the main ingredient a raw material solution, the pectin solution and the oil-soluble component solution to form a mixed solution; and adding carbonic acid gas to the mixed solution to obtain a carbonated beverage; wherein the pectin solution is stirred at a first predetermined temperature Formed at a first predetermined time, the proportion of the pectin in the carbonated beverage is 0.02% to 0.06%, and the oil-soluble component solution is formed by stirring at a second predetermined temperature for a second predetermined time, the oil-soluble component Contains carotenoids, beta-carotene, lutein, capsanthin, lycopene, astaxanthin, coenzyme Q, fat soluble vitamins, deep sea fish oil (DHA) or any combination thereof. The method of claim 1, wherein the pectin solution comprises a granulated sugar, and the ratio of the pectin to the granulated sugar is 1:7 to 1:12. The method of claim 1, wherein the ratio of the pectin to the carbonated beverage is 0.03% to 0.04%. The method of claim 1, wherein the ratio of the oil-soluble component to the carbonated beverage is from 0.10% to 0.25%. The method of claim 1, wherein the ratio of the oil-soluble component to the carbonated beverage is from 0.15% to 0.20%. The method of claim 1, wherein the first predetermined temperature is from 80 ° C to 88 ° C, and the first predetermined time is from 5 minutes to 8 minutes. The method of claim 1, wherein the second predetermined temperature is from 60 ° C to 70 ° C, and the second predetermined time is from 3 seconds to 1 minute. The method of claim 1, wherein the carbonated drink does not contain protein. A carbonated beverage prepared by the method of any one of claims 1 to 8.