CN101385557A - Fresh orange juice - Google Patents
Fresh orange juice Download PDFInfo
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- CN101385557A CN101385557A CNA2008102000778A CN200810200077A CN101385557A CN 101385557 A CN101385557 A CN 101385557A CN A2008102000778 A CNA2008102000778 A CN A2008102000778A CN 200810200077 A CN200810200077 A CN 200810200077A CN 101385557 A CN101385557 A CN 101385557A
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- Prior art keywords
- orange
- content
- concentrated
- oil
- beverage
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- 235000015205 orange juice Nutrition 0.000 title claims abstract description 50
- 235000021565 orange beverage Nutrition 0.000 claims abstract description 52
- 239000000203 mixture Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000341 volatile oil Substances 0.000 claims abstract description 24
- 239000003921 oil Substances 0.000 claims abstract description 21
- 235000019198 oils Nutrition 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 11
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 7
- -1 organic acid sodium salt Chemical class 0.000 claims description 7
- 239000000049 pigment Substances 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000008504 concentrate Nutrition 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 150000007524 organic acids Chemical group 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000013734 beta-carotene Nutrition 0.000 claims description 2
- 239000011648 beta-carotene Substances 0.000 claims description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 2
- 229960002747 betacarotene Drugs 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000020429 malt syrup Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 235000006408 oxalic acid Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000012045 salad Nutrition 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical group [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 2
- 239000004299 sodium benzoate Substances 0.000 claims description 2
- 235000010234 sodium benzoate Nutrition 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 159000000000 sodium salts Chemical class 0.000 claims description 2
- 229960005137 succinic acid Drugs 0.000 claims description 2
- UVGUPMLLGBCFEJ-SWTLDUCYSA-N sucrose acetate isobutyrate Chemical compound CC(C)C(=O)O[C@H]1[C@H](OC(=O)C(C)C)[C@@H](COC(=O)C(C)C)O[C@@]1(COC(C)=O)O[C@@H]1[C@H](OC(=O)C(C)C)[C@@H](OC(=O)C(C)C)[C@H](OC(=O)C(C)C)[C@@H](COC(C)=O)O1 UVGUPMLLGBCFEJ-SWTLDUCYSA-N 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 125000001409 beta-carotene group Chemical group 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000032798 delamination Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 13
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 10
- HEVGGTGPGPKZHF-UHFFFAOYSA-N 1-(1,2-dimethyl-3-methylidenecyclopentyl)-4-methylbenzene Chemical compound CC1C(=C)CCC1(C)C1=CC=C(C)C=C1 HEVGGTGPGPKZHF-UHFFFAOYSA-N 0.000 description 6
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 6
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 235000001510 limonene Nutrition 0.000 description 5
- 229940087305 limonene Drugs 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 150000003505 terpenes Chemical class 0.000 description 5
- 235000007586 terpenes Nutrition 0.000 description 5
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 4
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 230000033764 rhythmic process Effects 0.000 description 4
- QEBNYNLSCGVZOH-NFAWXSAZSA-N (+)-valencene Chemical compound C1C[C@@H](C(C)=C)C[C@@]2(C)[C@H](C)CCC=C21 QEBNYNLSCGVZOH-NFAWXSAZSA-N 0.000 description 3
- 239000001890 (2R)-8,8,8a-trimethyl-2-prop-1-en-2-yl-1,2,3,4,6,7-hexahydronaphthalene Substances 0.000 description 3
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 3
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 3
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 3
- 240000000560 Citrus x paradisi Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- NOPLRNXKHZRXHT-YFVJMOTDSA-N beta-Sinensal Chemical compound O=CC(/C)=C/CCC(/C)=C/CCC(=C)C=C NOPLRNXKHZRXHT-YFVJMOTDSA-N 0.000 description 3
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- 229930007744 linalool Natural products 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 229930004725 sesquiterpene Natural products 0.000 description 3
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 3
- 229930000308 sinensal Natural products 0.000 description 3
- WCTNXGFHEZQHDR-UHFFFAOYSA-N valencene Natural products C1CC(C)(C)C2(C)CC(C(=C)C)CCC2=C1 WCTNXGFHEZQHDR-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000134874 Geraniales Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940043350 citral Drugs 0.000 description 2
- 229930003633 citronellal Natural products 0.000 description 2
- 235000000983 citronellal Nutrition 0.000 description 2
- HFJRKMMYBMWEAD-UHFFFAOYSA-N dodecanal Chemical compound CCCCCCCCCCCC=O HFJRKMMYBMWEAD-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 229960001867 guaiacol Drugs 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 229940089454 lauryl aldehyde Drugs 0.000 description 2
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an orange beverage which contains 1 volume part of concentrated orange juice composition and 3-12 volume parts of water; wherein, the concentrated orange juice composition the following ingredients: 5-30% of concentrated orange juice, 0.1-10% of concentrated orange essential oil, 0.5-12% of vegetable oil, 0.6-22% of emulsifier, at the most 2% of thickening agent and water for supplementing weight percentage of the solution to be 100%; the concentrated orange essential oil contains pressed oil extracted from orange peel, and the percentage means the weight percentage of the whole concentrated orange juice composition. The orange beverage has the advantages of difficult oxidation and delamination, good stability and turbidness, excellent flavor, etc.
Description
Technical field
The invention belongs to technical field of beverage, relate in particular to a kind of orange beverage.
Background technology
Along with the raising of industrial automation level and the raising of quality of life, people can enjoy various beverages more and more and be used to quench one's thirst.The beverage of Chu Shouing is multifarious, of a great variety in the market, as soda, fruit drink, milk beverage, tea beverage etc.Wherein fruit drink is squeezed the juice by various fruit and is made, and nutrition is abundanter, contains multivitamin, and is maximum with vitamin C especially, and mineral matter (inorganic salts) such as calcic, phosphorus.And orange beverage can also be mended potassium, riboflavin except can replenishing vitamins C, increases high-quality content of cholesterol, prevention of cardiac and headstroke in the body.
Usually make orange beverage in the market, be to utilize FCOJ [the FCOJ production technology: new orange cleans → select → remove the peel and squeeze the juice (micromicro of removing will oily composition wherein extract with cold-press obtain pressed oil) → centrifugation → multiple-effect vacuum is concentrated (in the concentration technology, utilize rectifying device the essential oil in the pulp can be separated and obtain fruit juice oil and soluble perfume respectively) → freezing → packing] as initial feed, add acid, sugar, essence etc. again and make dense orange juice.According to the location in market, dense orange juice can be diluted with water to finite concentration and make the orange beverage of different orange juice content.But this on the market orange beverage all is added with soluble perfume.And the orange beverage of making by soluble perfume (containing acetaldehyde, ethyl acetate, ethyl butyrate, n-hexyl aldehyde, cis hexanal, linalool etc.), the basic fragrant breeze flavor of fruit juice is all right, but lacks the mellow sense (being body note and end rhythm) of fruit juice; And do not have turbidity, stability is also not so good; Though the turbidity of fruit drink very is better, pulp is easy to generate sinkage (deposited 1 day at-18 ℃, pulp begins to sink), and color and luster also changes less stable easily.
Summary of the invention
In order to solve easily unsettled technical problem such as sinking of orange beverage pulp of the prior art, an aspect of of the present present invention provides a kind of orange beverage.
Orange beverage of the present invention contains the concentrated orange juice composition of 1 parts by volume and the water of 3～12 parts by volume, and described concentrated orange juice composition comprises following component:
Concentrated orange juice 5～30%
Concentrate orange essential oil 0.1～10%
Vegetable oil 0.5～12%
Emulsifying agent 0.6～22%
Thickener is no more than 2%
Water complements to 100%
Described concentrated orange essential oil contains the pressed oil that extraction obtains in the orange peel, and wherein, described percentage is meant the percentage by weight that accounts for whole concentrated orange juice composition.
Preferably, described concentrated orange essential oil can also contain the fruit juice oil that extraction obtains in the orange meat.
Orange essential oil in the orange beverage of the present invention and vegetable oil can be well be scattered in the emulsion equably with the form of little oil droplet (particle diameter 5 μ m), and have thickener to prevent oil and water stratification, and are difficult for oxidation, keep primary colors, and therefore stability is higher.
In the present invention, described concentrated orange juice composition can also contain fruit juice oil owing to concentrate orange essential oil, therefore orange juice composition of the present invention can also be orange meat fragrance and the combining of orange peel fragrance, and has the perfect odor type of whole orange, is distributing the sensation of natural delicate fragrance to a kind of fresh fruit of people.Concentrated orange juice wherein and concentrate orange essential oil owing to concentrated, the concentration of its raw material is higher, thereby can this concentrated orange juice composition dilute with water can be made into the different orange beverage of various concentration according to individual's taste when drinking.
As previously mentioned, in the present invention, described " pressed oil " comprises following ingredients: terpenes (limonene); Phosphoryl compound (linalool, octanal, aldehyde C-9, citronellal, capraldehyde, citral, geranial, lauryl aldehyde, Allyl-4,3-guaiacol etc.); (content of grapefruit ketone) ， limonene drops to 50% to sesquiterpene for valencene, sinensal; Therefore this pressed oil has been removed easily oxidation, volatile and unsettled material in the terpenes such as firpene, laurene.Described " fruit juice oil " comprises following ingredients: a fragrant class material (cis hexanal, n-hexyl aldehyde, trans hexanal, ethyl butyrate etc.); Terpenes (limonene); Phosphoryl compound (linalool, octanal, aldehyde C-9, citronellal, capraldehyde, citral, geranial, lauryl aldehyde, Allyl-4,3-guaiacol etc.); Sesquiterpene (valencene, sinensal, grapefruit ketone), Qi Zhong limonene content is 50%; Therefore this fruit juice oil has also been removed easily oxidation, volatile and unsettled material in the terpenes such as firpene, laurene.Because described concentrated orange essential oil concentrated, do not contain easily oxidation, volatile substances such as firpene in the terpenes, laurene, thereby improved the stability of orange beverage of the present invention.
Further, in described concentrated orange juice composition, use and concentrate orange essential oil owing to can contain a fragrant class material (cis hexanal, n-hexyl aldehyde, trans hexanal, ethyl butyrate etc.), thereby can have the fragrant breeze flavor that soluble perfume has; Concentrate orange essential oil and also contain sesquiterpene (valencene, sinensal, materials such as grapefruit ketone), limonene, thus end rhythm local flavor had, thus the orange beverage that concentrated orange juice composition of the present invention is made through dilution can have the mellow sense of fruit juice that the market orange beverage is not had.
In the present invention, preferably, described orange beverage contains the water of 4～10 parts by volume, the water of preferred 5～8 parts by volume.In described concentrated orange juice composition, the content of described concentrated orange juice is 8～20%, and is preferred 10～15%, and the content of described water is 20～90%, preferred 30～70%.
In the present invention, preferably, described concentrated orange essential oil is a 10X orange essential oil, promptly concentrated 10 times orange essential oil (
Can be available from Mastertaste Inc.Fragrance ﹠amp; Flavors (Shanghai Reo.office); OR-IA-371).The content of described concentrated orange essential oil is preferred 0.2～5%, and more preferably 0.3～0.6%.
According to the present invention, the vegetable oil that uses comprises coconut oil, salad oil and/or palm oil in concentrated orange juice composition, and content is preferred 1～8%, more preferably 2～5%.Described vegetable oil can make orange beverage have certain muddiness sense, promptly has turbidity.
According to the present invention, employed emulsifying agent comprises emulsified starch and/or Arabic gum in concentrated orange juice composition, preferred pure rubber powder 2000 (available from national starch company), and emulsifier content is preferred 1.2～13%, and more preferably 2.3～5.6%.Described emulsifying agent can make oil and water dissolve each other, and make orange beverage of the present invention form mixed liquor uniformly so that concentrating orange essential oil and vegetable oil is evenly dispersed in the water with the form of little oil droplet.
According to the present invention, employed thickener can be selected from one or more in xanthans, pectin, sodium carboxymethylcellulose, sodium alginate, guar gum and the locust bean gum in concentrated orange juice composition.Described amount of thickener preferably is no more than 0.4%, and more preferably 0.05～0.2%.Described thickener can prevent to be scattered in and float to water surface on the little oil droplet in the water and the profit lamination takes place, and makes little oil droplet stably be dispersed in the water, has further promoted the stability of orange beverage of the present invention.
According to the present invention, described concentrated orange juice composition can also comprise and is selected from following group one or more: acidity regulator, sweetener, pigment, anticorrisive agent and/or weighting agent.
Described acidity regulator is organic acid and sodium salt thereof, and described organic acid content is preferred 3～4%, the content of described organic acid sodium salt preferred 0.2～0.8%; The preferred white granulated sugar of described sweetener, HFCS, malt syrup and/or xylitol, preferred white granulated sugar, the content of described sweetener preferably is no more than 55%, and more preferably 40～50%; Described pigment preferably beta-carotene, lemon yellow and/or sunset yellow, described pigment content preferably is no more than 0.3%; Described anticorrisive agent is a Sodium Benzoate, and the content of described anticorrisive agent preferably is no more than 0.1%; Described weighting agent is ester gum and/or Sucrose acetoisobutyrate, and the content of described weighting agent is no more than 5%.
Described organic acid comprises citric acid, tartaric acid, malic acid, lactic acid, oxalic acid, butanedioic acid and/or acetic acid etc.
In the present invention, term " concentrated orange juice " is meant the concentrated orange juice in the background technology, be new orange clean → select → remove the peel squeeze the juice → centrifugation → multiple-effect vacuum concentrates → " orange juice " that freezing → packing obtains, it does not contain any other additive (as essence, emulsifying agent, thickener, acidity regulator, pigment, anticorrisive agent etc.).And " concentrated orange juice composition " be meant add the composition that obtains behind other additive (as essence, emulsifying agent, thickener etc.) again in " concentrated orange juice ", is called " concentrated orange juice composition ".
Orange beverage of the present invention has the oxidation of being difficult for, it is good to be difficult for the layering equistability, advantage such as turbidity is good, and local flavor is good.
The specific embodiment
Embodiment 1～12
The component and the content thereof of the employed concentrated orange juice composition of orange beverage of table 1 embodiment 1～12
The component of the employed concentrated orange juice composition of orange beverage of table 1 embodiment 1～12 and content (continuing) thereof
The component of the employed concentrated orange juice composition of orange beverage of table 1 embodiment 1～12 and content (continuing) thereof
The component of the employed concentrated orange juice composition of orange beverage of table 1 embodiment 1～12 and content (continuing) thereof
Annotate: above raw material is commercially available
The preparation of concentrated orange juice composition: according to consumption listed in the table 1, in 60 ℃ the emulsifying agent suction was formed emulsion in 15 minutes, add vegetable oil, 10X orange essential oil then in emulsion, high speed shear is 30 minutes under the 1200rpm, add remaining ingredient (not comprising concentrated orange juice) again, made it to dissolve fully in 2 minutes in 60 ℃ of heating, then in 20Mpa/8Mpa, 60 ℃ high-pressure homogeneous down to grain diameter of grease less than 5 μ m, add concentrated orange juice and mixing at last, obtain concentrated orange juice composition.
The ratio of concentrated orange juice composition and water in the orange beverage of table 2 embodiment 1～12
The ratio of concentrated orange juice composition and water (continuing) in the orange beverage of table 2 embodiment 1～12
Embodiment 1～12 cited each 100mL difference dilute with water (volumetric usage is as shown in table 2) of concentrated orange juice composition obtains orange beverage of the present invention.
Effect embodiment 1
The 20mL FCOJ is made orange beverage 120mL with 5 times of water dilutions, and the orange beverage 120mL of the foregoing description 1～3, with transmissometer (Merck (Germany), TurbiQuant1500IR) measure their turbidity, then orange beverage was left standstill 1 month under room temperature, separation time and the color and luster of observing them change.
The orange beverage of table 3 embodiment 1～3 and concentrated orange juice dilution back separation time are relatively
The result is as shown in table 3, and the turbidity of the orange beverage of FCOJ after with the dilution of 5 times of water is 21600NTU, and just begin layering after half an hour, pulp sinks; And the turbidity of the orange beverage of embodiment 1～3 can reach 22000NTU; General two Zhou Houcai have lamination, but color and luster do not change, and therefore oil is difficult for layering with water in the orange beverage of the present invention, pulp is difficult for sinking contour stability advantages.
Effect embodiment 2
Be subjected to test product: each 100mL of the orange beverage of the foregoing description 1～3; And, commercially available orange beverage (containing concentrated orange juice, acid, sugar, spices etc.) 100mL.
Study subject: 19, the men and women half and half, the age: 18～45 one full year of life.
The fragrance that allows the experimenter hear respectively to be subjected to test product and taste taste allows everyone local flavor to 4 portions of beverages (head is fragrant, end rhythm) carry out evaluation separately.
The orange beverage of table 4 embodiment 1～3 and the local flavor of commercially available orange beverage are relatively
Annotate: the numeral in the form is thought the experimenter of corresponding local flavor number
The result is as shown in table 4, and orange beverage of the present invention not only has the fragrant smell of head, and also has end rhythm mouthfeel, thereby local flavor is preferable.
Claims (10)
1. orange beverage, it contains the concentrated orange juice composition of 1 parts by volume and the water of 3～12 parts by volume, it is characterized in that described concentrated orange juice composition comprises following component:
Concentrated orange juice 5～30%
Concentrate orange essential oil 0.1～10%
Vegetable oil 0.5～12%
Emulsifying agent 0.6～22%
Thickener is no more than 2%
Water complements to 100%
Described concentrated orange essential oil contains the pressed oil that extraction obtains in the orange peel, and wherein, described percentage is meant the percentage by weight that accounts for whole concentrated orange juice composition.
2. orange beverage as claimed in claim 1 is characterized in that described orange beverage contains the water of 4～10 parts by volume, the water of preferred 5～8 parts by volume; In described concentrated orange juice composition, the content of described concentrated orange juice is 8～20%, and is preferred 10～15%, and the content of described water is 20～90%, preferred 30～70%.
3. orange beverage as claimed in claim 1 is characterized in that, described concentrated orange essential oil also contains the fruit juice oil that extraction obtains in the orange meat.
4. orange beverage as claimed in claim 1 is characterized in that, described concentrated orange essential oil is a 10X orange essential oil, and the content of described concentrated orange essential oil is 0.2～5%, preferred 0.3～0.6%.
5. as claim 1,2 or 3 described orange beverages, it is characterized in that described vegetable oil comprises coconut oil, salad oil and/or palm oil, described content of vegetable oil is 1～8%, preferred 2～5%.
6. as claim 1,2 or 3 described orange beverages, it is characterized in that described emulsifying agent is emulsified starch and/or Arabic gum, preferred pure rubber powder 2000, described emulsifier content is 1.2～13%, preferred 2.3～5.6%.
7. as claim 1,2 or 3 described orange beverages, it is characterized in that described thickener is xanthans, pectin, sodium carboxymethylcellulose, sodium alginate, guar gum and/or locust bean gum, described amount of thickener is no more than 0.4%, and preferred 0.05～0.2%.
8. as claim 1,2 or 3 described orange beverages, it is characterized in that described concentrated orange juice composition also comprises acidity regulator, sweetener, pigment, anticorrisive agent and/or weighting agent.
9. orange beverage as claimed in claim 8 is characterized in that described acidity regulator is organic acid and sodium salt thereof, and described organic acid content is 3～4%, and the content of described organic acid sodium salt is 0.2～0.8%; Described sweetener is white granulated sugar, HFCS, malt syrup and/or xylitol, and the content of described sweetener is 40～50%; Described pigment is beta carotene, lemon yellow and/or sunset yellow, and described pigment content is no more than 0.3%; Described anticorrisive agent is a Sodium Benzoate, and the content of described anticorrisive agent is no more than 0.1%; Described weighting agent is ester gum and/or Sucrose acetoisobutyrate, and the content of described weighting agent is no more than 5%.
10. orange beverage as claimed in claim 9 is characterized in that described organic acid comprises citric acid, tartaric acid, malic acid, lactic acid, oxalic acid, butanedioic acid and/or acetic acid.
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| CN200810200077A CN101385557B (en) | 2008-09-18 | 2008-09-18 | Orange juice |
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| CN102160671A (en) * | 2011-03-02 | 2011-08-24 | 鲜活实业（昆山）食品工业有限公司 | Manufacturing method of acid beverage or acid beverage concentrated juice containing soybean protein and product thereof |
| CN102273695A (en) * | 2011-07-19 | 2011-12-14 | 南红强 | Method for producing orange juice beverage |
| CN103564561A (en) * | 2012-08-10 | 2014-02-12 | 株式会社山田养蜂场本社 | Beverage containing grapefruit juice, condensed beverage containing grapefruit juice, and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| GB367105A (en) * | 1930-07-28 | 1932-02-18 | Tropical Vitamin Company Inc | Improvements in or relating to the production of citrus fruit concentrates |
| CN1505991A (en) * | 2002-12-11 | 2004-06-23 | 上海瑞乘商贸有限公司 | Fresh orange juice beverage |
| US20060182820A1 (en) * | 2004-02-10 | 2006-08-17 | Cargill, Incorporated | Homogeneous Dispersions Containing Citrus Pulp and Applications Thereof |
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| CN105212170B (en) * | 2014-06-13 | 2019-03-01 | 长谷川香料株式会社 | Apple flavour reinforcers and apple taste Enhancement Method |
| CN105942056A (en) * | 2016-05-04 | 2016-09-21 | 华中农业大学 | Functional orange juice beverage capable of concealing bitterness and preparation method of functional orange juice beverage |
| CN106107270A (en) * | 2016-06-26 | 2016-11-16 | 丁传勇 | Lycium berry and grape orange juice |
| CN106360170A (en) * | 2016-08-26 | 2017-02-01 | 宿松县美丽洲生态农业开发有限公司 | Honey orange juice drink |
| JP2019170298A (en) * | 2018-03-29 | 2019-10-10 | アサヒ飲料株式会社 | Beverage and method for producing beverage and method for improving the dispersion stability of essential oil in beverage |
| JP7129193B2 (en) | 2018-03-29 | 2022-09-01 | アサヒ飲料株式会社 | Beverage, method for producing beverage, and method for improving dispersion stability of essential oil in beverage |
| CN114845561A (en) * | 2019-12-27 | 2022-08-02 | 麒麟控股株式会社 | Fruit beverage with reduced saccharide content and its preparation method |
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| CN101385557B (en) | 2012-09-26 |
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