CN115590135A - Essence, application thereof and carbonated beverage containing essence - Google Patents
Essence, application thereof and carbonated beverage containing essence Download PDFInfo
- Publication number
- CN115590135A CN115590135A CN202211247597.0A CN202211247597A CN115590135A CN 115590135 A CN115590135 A CN 115590135A CN 202211247597 A CN202211247597 A CN 202211247597A CN 115590135 A CN115590135 A CN 115590135A
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- China
- Prior art keywords
- essence
- oil
- base material
- emulsifier
- carbonated beverage
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- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 44
- 239000000463 material Substances 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims description 38
- 235000019198 oils Nutrition 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000004519 grease Substances 0.000 claims description 20
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 13
- 239000000194 fatty acid Substances 0.000 claims description 13
- 229930195729 fatty acid Natural products 0.000 claims description 13
- -1 fatty acid ester Chemical class 0.000 claims description 13
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000004368 Modified starch Substances 0.000 claims description 10
- 229920000881 Modified starch Polymers 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 235000019426 modified starch Nutrition 0.000 claims description 10
- 125000005456 glyceride group Chemical group 0.000 claims description 9
- 229920000223 polyglycerol Polymers 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 239000007957 coemulsifier Substances 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 8
- 235000014121 butter Nutrition 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 7
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 7
- 239000004299 sodium benzoate Substances 0.000 claims description 7
- 235000010234 sodium benzoate Nutrition 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 7
- 102000011632 Caseins Human genes 0.000 claims description 6
- 108010076119 Caseins Proteins 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000003240 coconut oil Substances 0.000 claims description 6
- 235000019864 coconut oil Nutrition 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 229940080237 sodium caseinate Drugs 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 5
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 5
- 229960002446 octanoic acid Drugs 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 4
- 240000002319 Citrus sinensis Species 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 229960004106 citric acid Drugs 0.000 claims description 4
- 235000020186 condensed milk Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 229920000136 polysorbate Polymers 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 claims description 4
- 229940066675 ricinoleate Drugs 0.000 claims description 4
- 239000001384 succinic acid Substances 0.000 claims description 4
- 239000001797 sucrose acetate isobutyrate Substances 0.000 claims description 4
- 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 4
- 235000010983 sucrose acetate isobutyrate Nutrition 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 229920001100 Polydextrose Polymers 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000001259 polydextrose Substances 0.000 claims description 3
- 235000013856 polydextrose Nutrition 0.000 claims description 3
- 229940035035 polydextrose Drugs 0.000 claims description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 235000019489 Almond oil Nutrition 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 229920001800 Shellac Polymers 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000019498 Walnut oil Nutrition 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 229940023476 agar Drugs 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 239000008168 almond oil Substances 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 2
- 239000004300 potassium benzoate Substances 0.000 claims description 2
- 235000010235 potassium benzoate Nutrition 0.000 claims description 2
- 229940103091 potassium benzoate Drugs 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000004208 shellac Substances 0.000 claims description 2
- 235000013874 shellac Nutrition 0.000 claims description 2
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims description 2
- 229940113147 shellac Drugs 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 229960001790 sodium citrate Drugs 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 239000001540 sodium lactate Substances 0.000 claims description 2
- 235000011088 sodium lactate Nutrition 0.000 claims description 2
- 229940005581 sodium lactate Drugs 0.000 claims description 2
- 229940083466 soybean lecithin Drugs 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000008347 soybean phospholipid Substances 0.000 claims description 2
- 235000020238 sunflower seed Nutrition 0.000 claims description 2
- 239000008170 walnut oil Substances 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 48
- 239000001569 carbon dioxide Substances 0.000 abstract description 21
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 21
- 235000013361 beverage Nutrition 0.000 abstract description 17
- 238000007872 degassing Methods 0.000 abstract description 8
- 230000000638 stimulation Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 1
- 239000000523 sample Substances 0.000 description 22
- 239000012496 blank sample Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000010564 aerobic fermentation Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- LADGBHLMCUINGV-UHFFFAOYSA-N tricaprin Chemical compound CCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCC)COC(=O)CCCCCCCCC LADGBHLMCUINGV-UHFFFAOYSA-N 0.000 description 3
- 229940093633 tricaprin Drugs 0.000 description 3
- CJPNOLIZCWDHJK-UHFFFAOYSA-N 2-Pentadecanone Chemical compound CCCCCCCCCCCCCC(C)=O CJPNOLIZCWDHJK-UHFFFAOYSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- CATSNJVOTSVZJV-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O CATSNJVOTSVZJV-UHFFFAOYSA-N 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000019659 mouth feeling Nutrition 0.000 description 2
- VKCYHJWLYTUGCC-UHFFFAOYSA-N nonan-2-one Chemical compound CCCCCCCC(C)=O VKCYHJWLYTUGCC-UHFFFAOYSA-N 0.000 description 2
- 229940116257 pepper extract Drugs 0.000 description 2
- CYIFVRUOHKNECG-UHFFFAOYSA-N tridecan-2-one Chemical compound CCCCCCCCCCCC(C)=O CYIFVRUOHKNECG-UHFFFAOYSA-N 0.000 description 2
- KYWIYKKSMDLRDC-UHFFFAOYSA-N undecan-2-one Chemical compound CCCCCCCCCC(C)=O KYWIYKKSMDLRDC-UHFFFAOYSA-N 0.000 description 2
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical class CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940007061 capsicum extract Drugs 0.000 description 1
- 239000001943 capsicum frutescens fruit extract Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L2/56—Flavouring or bittering 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an essence, application thereof and carbonated beverage containing the essence, wherein the essence comprises an oil fermentation base material, the oil fermentation base material is prepared from aspergillus oryzae fermentation oil, the essence is used for preparing the carbonated beverage, the carbonated beverage comprises the essence, and the essence accounts for no more than 0.05 thousandth of the carbonated beverage in mass fraction. The method has the advantages of enhancing the carbonic acid stimulation taste of the gas-containing beverage, having no influence on the flavor of the beverage, slowing down the degassing speed of carbon dioxide in the beverage and the like.
Description
Technical Field
The invention belongs to the technical field of food additives, and particularly relates to essence, application of the essence and carbonated beverage containing the essence.
Background
Carbonated beverages, sparkling wines and other beverages with carbon dioxide added thereto are popular with consumers. The carbon dioxide is added into the beverage under the condition of pressurization, so that the content of the carbon dioxide is reduced along with the reasons of prolonging the storage time of the beverage, recovering the normal pressure after the beverage is uncapped, rapidly degassing and the like, and the irritation of the carbonic acid is reduced. In order to maintain or enhance the pungent taste of carbonic acid, the prior art has been disclosed to mainly add a pungent substance, a bitter substance, or a cool substance to the beverage, such as a capsicum extract, a pepper extract, a ginger extract, a Japanese pepper extract, and a mint-based component, as disclosed in CN 105491893A. Such substances, while providing an irritating mouth feel, are different from the irritating sensation of carbon dioxide to the oral cavity and these ingredients have low flavor thresholds and, even when added to beverages at very low levels, can affect the flavor of the beverage itself.
Disclosure of Invention
The invention aims to solve the problems in the background art and provides essence, application thereof and carbonated beverage containing the essence.
In order to achieve the purpose, the invention provides essence which comprises a grease fermentation base material, wherein the grease fermentation base material is prepared from aspergillus oryzae fermented grease.
Preferably, the oil is at least one of almond oil, sesame oil, peanut oil, sunflower seed oil, soybean oil, walnut oil, coconut oil, palm oil, caprylic acid, capric acid glyceride or cream.
Preferably, the oil is coconut oil, octyl or capric glyceride.
Preferably, the specific preparation method of the oil fermentation base material comprises the following steps: mixing oil and water, sterilizing, inoculating Aspergillus oryzae, aerobic fermenting at 20-40 deg.c for 48 hr, and centrifuging to obtain the upper oil phase as the oil fermenting base material.
Preferably, the specific preparation method of the oil fermentation base material comprises the following steps: dissolving glucose in water, mixing with grease, sterilizing, inoculating Aspergillus oryzae, aerobic fermenting at 20-40 deg.c for 48 hr, and centrifuging to obtain the upper oil phase as the grease fermenting base material.
Preferably, the essence further comprises a stabilizer, wherein the stabilizer is at least one of agar, polydextrose, xanthan gum, gellan gum and shellac, and the stabilizer can play a certain role in slowing the degassing speed of carbon dioxide in the carbonated beverage.
Preferably, the essence consists of the following components in percentage by mass: 0.01-1% of oil fermentation base material, 2-20% of emulsifier, 0-80% of co-emulsifier, 0-6% of essence base, 0-10% of weighting agent, 0-0.5% of acidity regulator, 0-0.2% of preservative and the balance of water, wherein the essence base is at least one of lemon essence, sweet orange essence, pomelo essence, grapefruit essence, strawberry essence, cola essence, ginger essence, walnut essence, cream essence, milk essence, butter essence or condensed milk essence, the emulsifier is at least one of modified starch, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester, succinic acid monoglyceride, polyglycerol ricinoleate, tween, span, octyl, capric glyceride, sucrose fatty acid ester, sodium caseinate or soybean lecithin, the co-emulsifier is at least one of glycerol, propylene glycol or ethanol, the weighting agent is abietyl acid glyceride or sucrose acetate, the acidity regulator is citric acid, sodium citrate, sodium lactate or potassium sorbate, and the preservative is at least one of sodium benzoate, sodium benzoate or potassium benzoate.
Preferably, the essence consists of the following components in parts by weight: 0.01-1% of oil fermentation base material, 2-20% of emulsifier, 0-80% of co-emulsifier, 0-6% of essence base, 0-10% of weighting agent, 0-0.5% of acidity regulator, 0.01-5% of stabilizer, 0-0.2% of preservative and the balance of water, wherein the essence base is at least one of lemon essence, sweet orange essence, shinan essence, grapefruit essence, strawberry essence, cola essence, ginger essence, walnut essence, butter essence, milk essence, butter essence or condensed milk essence, the emulsifier is at least one of modified starch, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester, succinic acid monoglyceride, polyglycerol ricinoleate, tween, span, caprylic acid glyceride, sucrose fatty acid ester, sodium caseinate or enzymolysis soybean phospholipid, the co-emulsifier is at least one of glycerol, propylene glycol or ethanol, the weighting agent is glycerol ester or sucrose acetate isobutyrate, the acidity regulator is at least one of citric acid, sodium caseinate or potassium sorbate, and the balance of water.
The invention also provides an application of the essence in preparation of carbonated beverages.
The invention also provides a carbonated beverage, wherein the components of the carbonated beverage comprise the essence, and the essence accounts for no more than 0.05 per thousand of the mass of the carbonated beverage.
The invention has the following beneficial effects:
1) According to the invention, aspergillus oryzae is used for fermenting with grease, a grease fermentation base material contains natural 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, 2-pentadecanone and other saturated methyl ketones, alcohol and acid, and 8-nonene-2-ketone and other trace components, the components can play a certain carbonic acid stimulation role, and the essence prepared from the components can be applied to gas-containing beverages to effectively enhance the carbonic acid stimulation taste.
2) According to the invention, the oil fermentation base material obtained by fermenting oil by aspergillus oryzae is prepared into essence and then added into the gas-containing beverage, so that obvious carbonated stimulating mouthfeel can be given, and the degassing speed of carbon dioxide after the cover is opened is slowed down, thus the carbonated mouthfeel of the gas-containing beverage is maintained and enhanced, and the drinking feeling is improved.
The features and advantages of the present invention will be described in detail by embodiments with reference to the accompanying drawings.
Drawings
FIG. 1 is a schematic representation of the change in carbon dioxide loss after decapping of different carbonated beverage samples according to an embodiment of the present invention.
Detailed Description
The present invention is further illustrated by the following specific examples, which are provided only for illustrating the present invention and are not intended to limit the present invention, and the total amount of the essence is 1kg in the following examples and comparative examples.
Example 1
The essence in the embodiment comprises the following components in percentage by mass: 1g of grease fermentation base material, 99g of caprylic/capric glyceride, 25g of modified starch, 3.5g of citric acid, 1.5g of sodium benzoate and 870g of water.
The specific preparation method of the grease fermentation base material in the embodiment comprises the following steps: dissolving 500g of octyl and capric acid glyceride, 50g of glucose and 450g of water in the ethanol, mixing the dissolved glucose with the octyl and capric acid glyceride, inoculating aspergillus oryzae after sterilization, carrying out aerobic fermentation for 48h at the temperature of 35 ℃, centrifuging and taking the upper oil phase to obtain the oil fermentation base material.
This example provides a carbonated beverage to which 0.05% o of the essence of this example is added.
Example 2
The essence in the embodiment comprises the following components in percentage by mass: 1g of grease fermentation base material, 99g of caprylic/capric glyceride, 25g of modified starch, 25g of polydextrose, 3.5g of citric acid, 1.5g of sodium benzoate and 845g of water.
The specific preparation method of the oil fermentation base material in this example was the same as in example 1.
This example provides a carbonated beverage to which 0.05% o of the essence of this example is added.
Example 3
The essence in the embodiment comprises the following components in percentage by mass: 0.1g of oil fermentation base material, 99.9g of caprylic acid, 99.9g of capric acid glyceride, 100g of sucrose acetate isobutyrate, 60g of polyglycerol fatty acid ester, 540g of glycerol and 200g of water.
The specific preparation method of the grease fermentation base material in the embodiment comprises the following steps: and (2) taking 500g of coconut oil, 60g of glucose and 440g of water, dissolving the glucose in the water, mixing with the coconut oil, inoculating Aspergillus oryzae after sterilization, performing aerobic fermentation for 48 hours at the temperature of 40 ℃, centrifuging, and taking the upper oil phase to obtain the oil fermentation base material.
This example provides a carbonated beverage to which 0.05% o of the essence of this example is added.
Example 4
The essence in the embodiment comprises the following components in percentage by mass: 0.5g of oil fermentation base material, 99.5g of lemon flavor essence, 20g of rosin glyceride, 60g of sucrose acetate isobutyrate, 50g of modified starch and 770g of water.
The specific preparation method of the grease fermentation base material in the embodiment comprises the following steps: taking 600g of palm oil, 60g of glucose and 340g of water, dissolving the glucose in the water, mixing with the palm oil, inoculating aspergillus oryzae after sterilization, performing aerobic fermentation for 48 hours at the temperature of 40 ℃, centrifuging, and taking the upper oil phase to obtain the oil fermentation base material.
The embodiment provides a carbonated beverage, and 0.05 per mill of the essence in the embodiment is added into the carbonated beverage.
Example 5
The essence in the embodiment comprises the following components in percentage by mass: 0.5g of oil fermentation base material, 50.5g of cream flavor essence, octyl, 149g of tricaprin, 50g of modified starch and 750g of water.
The specific preparation method of the grease fermentation base material in the embodiment comprises the following steps: taking 600g of anhydrous cream, 60g of glucose and 340g of water, dissolving the glucose in the water, mixing with the anhydrous cream, inoculating aspergillus oryzae after sterilization, performing aerobic fermentation for 48 hours at the temperature of 40 ℃, centrifuging, and taking an upper oil phase to obtain the oil fermentation base material.
The embodiment provides a carbonated beverage, and 0.03 per mill of the essence in the embodiment is added into the carbonated beverage.
Example 6
The essence in the embodiment comprises the following components in percentage by mass: 0.5g of oil fermentation base material, 50.5g of cream flavor essence, octyl, 149g of tricaprin, 50g of modified starch, 30g of lac and 720g of water.
The specific preparation method of the oil fermentation base material in this example is the same as that in example 5.
The embodiment provides a carbonated beverage, and 0.04 per mill of the essence in the embodiment is added into the carbonated beverage.
Comparative example 1
The essence in the comparative example consists of the following components in percentage by mass: octyl, 99g of tricaprin, 25g of modified starch, 3.5g of citric acid, 1.5g of sodium benzoate and 871g of water.
Experiment for influence of essence on degassing speed of carbon dioxide in carbonated beverage and mouthfeel of carbonated beverage
1L of carbonated beverages are prepared by taking equal amount of the essence in example 1, example 2, example 3 and comparative example 1 and adding the essence in a proportion of 0.05 per mill, and the formula of a specific carbonated beverage sample is shown in the following table 1:
table 1 carbonated beverage sample formulations with flavor additions
In the experiment, the flavors in the example 1, the example 2, the example 3 and the comparative example 1 are respectively added into the carbonated beverages of the sample 1, the sample 2, the sample 3 and the sample 4 in equal amount, and the flavor is not added into the blank sample. And (3) hermetically filling five configured carbonated beverage samples into beverage bottles of the same type, simultaneously unscrewing bottle caps of the five beverage bottles, standing, and continuously weighing at intervals of 1h, wherein the weight reduction amount of the beverage samples is used as the mass of carbon dioxide overflowing from the beverage, so as to evaluate the degassing speed of the carbon dioxide in the carbonated beverage, and the loss amount of the carbon dioxide in the carbonated beverage is shown in figure 1.
As can be seen from FIG. 1, the loss amounts of carbon dioxide in samples 1, 2, 3 and 4 were significantly lower than those of the blank samples at normal pressure, and the loss rates of carbon dioxide gas in the blank samples were 0.147g/h, carbon dioxide in sample 1 was 0.077g/h, carbon dioxide in sample 2 was 0.040g/h, carbon dioxide in sample 3 was 0.068g/h and carbon dioxide in sample 4 was 0.096g/h, respectively, as calculated by fitting. Therefore, the addition of the essence disclosed by the invention can reduce the degassing speed of carbon dioxide in the carbonated beverage to less than half, and the stabilizer and the oil fermentation base material in the essence play a significant role in reducing the degassing speed of carbon dioxide in the carbonated beverage, so that the carbonated taste of the carbonated beverage is maintained.
Selecting 20 testers, training the evaluation standards of the carbonated drinks to the carbonated mouth feelings of the testers so as to ensure that the testers can evaluate the carbonated mouth feelings of different carbonated drinks according to the same standard, equally dividing the 20 testers into five groups, respectively evaluating and grading the carbonated drinks of the sample 1, the sample 2, the sample 3, the sample 4 and the blank sample at different time after the cover is opened, carrying out average value calculation on the grading conditions of the testers, and specifically calculating the evaluation results as shown in the following table 2:
TABLE 2 evaluation results of samples
| Time (h) | | Sample | 1 | |
|
Sample No. 4 |
| 0 (just open the cover) | 8.0 | 8.6 | 8.3 | 8.3 | 8.1 | |
| 2 | 4.7 | 7.5 | 7.6 | 7.6 | 5.0 | |
| 4 | 3.3 | 7.0 | 7.1 | 7.1 | 4.3 | |
| 6 | 3.2 | 6.3 | 6.7 | 6.7 | 3.5 |
Note: the scoring criteria for the sample scores were as follows: the degree of carbonation is represented by a score of 1-9, the lower the score, the weaker the carbonation, 1 the weakest the carbonation, and 9 the strongest carbonation.
As can be seen from table 2, the carbonation of all samples was relatively high immediately after the lid was opened, and as carbon dioxide in each sample overflowed continuously with the retirement of time, the carbonation of samples 1, 2, and 3 added with the essence of the present invention was gradually reduced, and the carbonation of samples 1, 2, and 3 added with the essence of the present invention was higher than the carbonation of the blank sample without the essence and the sample 4 at each time point, and the carbonation of samples 1, 2, and 3 added with the essence of the present invention was also significantly higher than the carbonation of the blank sample without the essence and the sample 4 after the lid was opened for 6 hours. Therefore, the essence added with the oil fermentation base material has a certain enhancing effect on the carbonic acid feeling of the carbonated beverage.
The above embodiments are illustrative of the present invention, and are not intended to limit the present invention, and any simple modifications of the present invention are within the scope of the present invention.
Claims (10)
1. An essence which is characterized in that: the essence comprises a grease fermentation base material, wherein the grease fermentation base material is prepared from aspergillus oryzae fermentation grease.
2. The essence according to claim 1, characterized in that: the oil is at least one of almond oil, sesame oil, peanut oil, sunflower seed oil, soybean oil, walnut oil, coconut oil, palm oil, caprylic acid, capric acid glyceride or butter.
3. The essence according to claim 2, characterized in that: the oil is coconut oil or caprylic capric glyceride.
4. The essence according to claim 1, characterized in that: the specific preparation method of the grease fermentation base material comprises the following steps: mixing oil and water, sterilizing, inoculating Aspergillus oryzae, aerobic fermenting at 20-40 deg.c for 48 hr, and centrifuging to obtain the upper oil phase as the oil fermenting base material.
5. The fragrance according to claim 1, wherein: the specific preparation method of the grease fermentation base material comprises the following steps: dissolving glucose in water, mixing with grease, sterilizing, inoculating Aspergillus oryzae, aerobic fermenting at 20-40 deg.c for 48 hr, and centrifuging to obtain the upper oil phase as the grease fermenting base material.
6. The essence according to claim 1, characterized in that: the essence further comprises a stabilizer which is at least one of agar, polydextrose, xanthan gum, gellan gum or shellac.
7. The essence according to claim 1, characterized in that: the essence comprises the following components in percentage by mass: 0.01-1% of oil fermentation base material, 2-20% of emulsifier, 0-80% of co-emulsifier, 0-6% of essence base, 0-10% of weighting agent, 0-0.5% of acidity regulator, 0-0.2% of preservative and the balance of water, wherein the essence base is at least one of lemon essence, sweet orange essence, pomelo essence, grapefruit essence, strawberry essence, cola essence, ginger essence, walnut essence, cream essence, milk essence, butter essence or condensed milk essence, the emulsifier is at least one of modified starch, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester, succinic acid monoglyceride, polyglycerol ricinoleate, tween, span, octyl, capric glyceride, sucrose fatty acid ester, sodium caseinate or soybean lecithin, the co-emulsifier is at least one of glycerol, propylene glycol or ethanol, the weighting agent is abietyl acid glyceride or sucrose acetate, the acidity regulator is citric acid, sodium citrate, sodium lactate or potassium sorbate, and the preservative is at least one of sodium benzoate, sodium benzoate or potassium benzoate.
8. The essence according to claim 6, characterized in that: the essence comprises the following components in parts by weight: 0.01-1% of oil fermentation base material, 2-20% of emulsifier, 0-80% of co-emulsifier, 0-6% of essence base, 0-10% of weighting agent, 0-0.5% of acidity regulator, 0.01-5% of stabilizer, 0-0.2% of preservative and the balance of water, wherein the essence base is at least one of lemon essence, sweet orange essence, shinan essence, grapefruit essence, strawberry essence, cola essence, ginger essence, walnut essence, butter essence, milk essence, butter essence or condensed milk essence, the emulsifier is at least one of modified starch, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester, succinic acid monoglyceride, polyglycerol ricinoleate, tween, span, caprylic acid glyceride, sucrose fatty acid ester, sodium caseinate or enzymolysis soybean phospholipid, the co-emulsifier is at least one of glycerol, propylene glycol or ethanol, the weighting agent is glycerol ester or sucrose acetate isobutyrate, the acidity regulator is at least one of citric acid, sodium caseinate or potassium sorbate, and the balance of water.
9. Use of the flavour of any one of claims 1 to 8 in the preparation of a carbonated beverage.
10. A carbonated beverage characterized by: the ingredient of the carbonated beverage comprises the essence described in any one of claims 1 to 8, and the essence accounts for no more than 0.05% by weight of the carbonated beverage.
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