CN1655693A - 饮料糖浆和由其配制的冷饮的制备方法 - Google Patents
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Abstract
本发明涉及一种制备饮料糖浆或由其制得的冷饮、特别是含碳酸冷饮的方法。该饮料糖浆含加糖的果汁和芳香成分作为主要成分,芳香成分含果酒和含加香料的植物成分的芳香浸出物作为其主要成分。
Description
本发明总体涉及一种饮料糖浆和由其配制的冷饮特别是含碳酸的冷饮的制备方法。
本发明的目的是提供一种其主要成分是果汁和果酒(白葡萄酒或红葡萄酒)并含芳香植物成分的浸出物的饮料糖浆和由其通过与水混合并加入碳酸而配制成的冷饮的制备方法。
本发明方法通过下列步骤表征:
(a)制备加糖的果汁,
(b)制备加香料的浸出物并以随后的继续加工制成芳香成分,
(c)在与至少一种有机酸,需要时与盐、色料和水饮用混合下继续加工加糖的果汁和芳香成分成饮料糖浆,最后经过滤,且需要时
(d)混合水和上述饮料糖浆,在混合前和/或混合后经巴氏法消毒,并经加入碳酸以制备冷饮。
在本方法的一个特定的实施方案中,在步骤(c)中继续加工成饮料糖浆之前对加糖的果汁进行脱硫。在步骤(c)中所用的有机酸可选用在酸化剂或抗氧化剂领域已知的有机酸,例如选自酒石酸、柠檬酸、抗坏血酸和其混合物。需要时所用的色料可以是天然色料。
在任选的步骤(d)中,对水和所得的饮料糖浆(需要时分开)进行巴氏消毒,其中各加热到70-80℃,优选73-75℃,其后立即将温度冷却至小于5℃,优选2-3℃。
本发明冷饮的制备可在所谓的预混设备中进行,该设备具有排气装置、用于引入碳酸的饱和装置和混合装置。在混合巴氏消毒过的水和巴氏消毒过的饮料糖桨之后,可用碳酸饱和该冷却的饮料,或将未经巴氏消毒的混合物导入流过式巴氏消毒器,并用碳酸饱和。按本发明所制备的冷饮的灌装可在通常的灌装设备中进行。
按本发明的另一特征,特别适用于开头所述方法中的加糖的果汁可按如下制备。在果汁中掺入精制糖和至少一种有机酸如柠檬酸,需要时使该混合物经硫化处理,随后例如经Kremelin过滤器过滤。不需以澄清剂处理。
在用硫化处理加糖的果汁情况下,硫的含量达500mg/l。由于该较高的硫含量,本发明所制备的加糖果计可长期贮存,即例如在涂釉的钢罐中可贮存约一年。
加糖时所用的果汁可以是葡萄汁例如Müller-Thurgau种的葡萄汁。这种经直接压制所得的果汁需要时经高硫处理,经数小时如约12-18小时后经倾析,并经离心以去除不需要的杂质。这种经预处理过的果汁可按上述进行加糖。
按本发明的另一特征,可制备如在本发明制备冷饮或饮料糖浆时要加入的芳香成分,其中使芳香浸出物与果酒、至少一种补充成分,需要时与至少一种色料和澄清剂混合,该混合物需要时经硫化处理以达长期可保存性,然后经过滤。该补加成分可适宜选自肉豆寇浆、白兰地酒、色糖及其混合物。所用的色料可以是天然色料。特别在应用红葡萄酒制备芳香成分时使用澄清剂如单宁酸是合适的。
用于与芳香浸出物相混合的果酒可以是高质果酒,在应用白葡萄酒的情况下例如可选用Traminer、Rheinriesling、Welschriesling、Müller-Thurgau及其混合物,在应用红葡萄酒的情况下可选用例如Zweigelt、Blaufrnkisch、Blauburgunder及其混合物。也可应用白葡萄酒和红葡萄酒的混合物。
按本发明的另一特征,可按如下制备如特别在本发明制备芳香成分时所用的芳香浸出物。芳香植物成分可与水,需要时与糖、至少一种有机酸如柠檬酸和/或酒石酸以及需要时与按本发明制备的加糖果汁相混合。在该混合物中可加入酵母悬浮液,可经几天发酵,该发酵例如可在旋转罐中或在搅拌下进行。随后压制该混合物以得到压汁,该压汁经澄清、过滤,且需要时滤出物经硫化处理。在硫化处理情况下,游离的硫含量达40mg/l。澄清例如可通过加入澄清剂如膨润土进行,这时膨润土的加入量通常约为100g/hl。
拨本发明的另一特征,该芳香植物成分可以是新鲜的或干燥的西洋接骨木花(Sambucus nigra),所加入的酵母培养物可以是酿酒酵母。
下面提出按本发明方法用于制备加糖果汁、芳香浸出物、芳香成分、饮料糖浆和冷饮的示例性配方以及所述产物的典型组成范围。
在本发明方法中可适当应用各标准的饮用水。
按本发明方法可按下列配方制备加糖果汁,如加糖葡萄汁52°RF,密度1.243(60-70g/100ml)(数据按1001计):
纯葡萄汁,密度1.061-200g/l 68.0-68.91(72-75kg)
精制糖 51.98-52.17kg(31-321)
柠檬酸 7-13g/l(0.65-0.75kg)
如此制得的加糖葡萄汁有下列特性:
折射率,20℃ 52Rf
酒石酸 10-12g/l
挥发性酸 0.6-0.9g/l
游离SO2 250-300mg/l
按本发明方法例如可按下列配方制备以西洋接骨木花(Sambucusnigra)为芳香植物成分的芳香浸出物,密度0.992-0.997,(数据按1001计):
新鲜西洋接骨木花 6.48-12kg
加糖果汁 33.25-34.001
饮用水 63.95-64.551
酵母悬浮液 1.9-2.11
柠橡酸和/或酒石酸 0.18-2.2kg
如此制得的西洋接骨木花芳香浸出物例如可具有下列内容物:
酒精 8-10%
游离SO2 25-45mg/l
酒石酸 4-8g/l
挥发性酸 1-1.4g/l
按本发明方法应用这种西洋接骨木花芳香浸出物和白葡萄酒例如可按下列配方制备芳香成分,密度0.994-0.998,(数据按100kg计):
1份西洋接骨木花芳香浸出物和
2份白葡萄酒 共92.9-93.6kg
肉豆寇浆40% 4.4-4.6kg
白兰地酒(Brandy bonif,50%) 0.9-0.95kg
色糖 0.6-0.7kg
色料柠檬黄 0.01-0.03kg
色料绿宝石绿 0.0011-0.0015kg
如此制得的芳香成分例如可具有下列内容物:
酒精 最高14%
酒石酸 5-8g/l
挥发性酸 1-1.4g/l
游离SO2 30-45mg/l
总SO2 200-260mg/l
同样应用这种西洋接骨木花芳香浸出物和红葡萄酒可按下列配方制备芳香成分(数据按100kg计):
1份西洋接骨木花芳香浸出物和
2份红酒 共92.9-93.6kg
肉豆寇浆40% 达4.0kg
白兰地酒 达0.9kg
色糖 达0.9kg
色料白兰地棕 达5g
单宁酸 达4g
按本发明方法应用上述由白葡萄酒制备的芳香成分例如可按下列配方制备饮料糖浆,密度1.220-1.228,(数据按1001计):
加糖葡萄汁52°RF 86.0-87.0kg(69-701)
芳香成分(西洋接骨木花) 9.50-9.65kg(9.55-9.71)
酒石酸 0.4-0.48kg(0.25-0.281)
柠檬酸 1.3-1.5kg
抗坏血酸 0.0042-0.0047kg
盐(NaCl) 0.123-0.139kg
饮用水 1.2-1.9kg
这种饮料糖浆例如可具有下列内容物和特性:
干物质含量 45%±0.5
酒石酸 20-25g/l
总SO2 最大25mg/l
密度 1.2
由此例如可制备具有下列内容物和特性的饮料,其中混合约25-15体积%的糖浆和约75-85体积%的饮用水:
干燥后含量 6.0-9.7
酒石酸 2.1-4.5g/l
CO2 4.1-6.4g/l
SO2 12.3-6.7mg/l
酒精 0.2-0.4%
折射率,20℃ 7.5-10.4RF
按本发明方法应用上述由红葡萄酒制备的芳香成分例如可按下列配方制备饮料糖浆(数据按1001计):
加糖葡萄汁52°RF 86.0-87.0kg(69-701)
芳香成分(西洋接骨木花) 9.50-9.65kg(9.55-9.71)
酒石酸 0.4-0.48kg(0.25-0.281)
柠檬酸 1.3-1.5kg
抗坏血酸 0.0042-0.0047kg
色料勃艮第红 9-11g
饮用水 1.2-1.9kg
本发明的优点除所述加糖果汁、芳香浸出物、芳香成分和由此所制备的饮料糖浆或冷饮有优异的可保存期外,还有好的饮料口味,即其水果香味和无所谓的烧煮味感。另一优点在于,可应用纯净的果酒和果汁以及来自可控生态栽培的芳香植物成分。本发明所制备的冷饮是无酒精的。灌装产品的可保存期约为一年。
Claims (19)
1.一种用于制备冷饮或适用于此的饮料糖浆的方法,其中将饮料糖浆与水和碳酸混合成现成的冷饮,该方法的特征在于:
(a)制备加糖的果汁,
(b)制备加香料的浸出物并随后继续加工制成芳香成分,
(c)在与至少一种有机酸,需要时与盐、色料和饮用水混合下继续加工加糖的果汁和芳香成分成饮料糖浆,最后经过滤,如需要时
(d)混合水和饮料糖浆,在混合前和/或混合后经巴氏法消毒,并经加入碳酸以制备冷饮。
2.权利要求1的方法,其特征在于,在步骤(c)中继续加工之前对加糖的果汁进行脱硫。
3.权利要求1或2的方法,其特征在于,在步骤(c)中的有机酸选自酒石酸、柠檬酸、抗坏血酸和其混合物。
4.权利要求1-3中一项或多项的方法,其特征在于,在步骤(c)中需要时所用的色料可以是天然色料。
5.权利要求1-4中一项或多项的方法,其特征在于,在步骤(d)中,水和饮料糖浆进行巴氏消毒,需要时分别进行消毒,其中各加热到70-80℃,优选73-75℃,其后立即将温度冷却至小于5℃,优选2-3℃。
6.权利要求1-5中一项或多项的方法,其特征在于,为制备加糖果汁,需要时在经硫化处理过的果汁中掺入精制糖和需要时掺入至少一种有机酸,需要时使该混合物经硫化处理,最后经过滤。
7.权利要求6的方法,其特征在于,所用的果汁是葡萄汁,例如Müller-Thurgau种的葡萄汁。
8.权利要求6或7的方法,其特征在于,使用柠檬酸作为有机酸。
9.权利要求1-8中一项或多项的方法,其特征在于,为制备芳香成分,使芳香浸出物与果酒、至少一种补充成分,需要时与至少一种色料和澄清剂混合,该混合物需要时经硫化处理,然后经过滤。
10.权利要求9的方法,其特征在于,所述补加成分选自肉豆寇浆、白兰地酒、色糖及其混合物。
11.权利要求9或10的方法,其特征在于,所用的果酒为白葡萄酒、红葡萄酒或其混合物。
12.权利要求10-12中一项或多项的方法,其特征在于,白葡萄酒选自Traminer、Rheinriesling、Welschriesling、Müller-Thurgau及其混合物,和/或红葡萄酒选自Zweigelt、Blaufrnkisch、Blauburgunder及其混合物。
13.权利要求9-12中一项或多项的方法,其特征在于,采用天然色料。
14.权利要求9-13中一项或多项的方法,其特征在于,采用单宁酸作为澄清剂。
15.一种用于制备芳香浸出物,特别是用于权利要求1-5或9-14之一或多个的方法中的芳香浸出物的方法,其特征在于,芳香植物成分与水,需要时与糖、至少一种有机酸以及需要时与优选按权利要求6-9中一项或多项制备的加糖果汁相混合;在该混合物中加入酵母悬浮液;使该混合物经几天发酵;压制该混合物以得到压汁;澄清该压汁;过滤该压汁;和需要时使滤出物经硫化处理。
16.权利要求15的方法,其特征在于,芳香植物成分是新鲜的或干燥的西洋接骨木花(Sambucus nigra),酵母培养物是酿酒酵母。
17.权利要求15或16的方法,其特征在于,有机酸是柠檬酸和/或酒石酸。
18.权利要求15-17中一项或多项的方法,其特征在于,压汁通过加入膨润土进行澄清。
19.一种按上述权利要求之一或多个的方法制备的冷饮。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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AT0079802A AT502594A1 (de) | 2002-05-24 | 2002-05-24 | Verfahren zur herstellung eines getränkesirups bzw. eines daraus bereiteten erfrischungsgetränkes |
ATA798/2002 | 2002-05-24 |
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CN1655693A true CN1655693A (zh) | 2005-08-17 |
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CNA038118890A Pending CN1655693A (zh) | 2002-05-24 | 2003-05-21 | 饮料糖浆和由其配制的冷饮的制备方法 |
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US (1) | US20050208194A1 (zh) |
EP (1) | EP1507462B1 (zh) |
CN (1) | CN1655693A (zh) |
AT (2) | AT502594A1 (zh) |
AU (1) | AU2003237651A1 (zh) |
DE (1) | DE50312288D1 (zh) |
ES (1) | ES2339235T3 (zh) |
PT (1) | PT1507462E (zh) |
RU (1) | RU2341156C2 (zh) |
SI (1) | SI1507462T1 (zh) |
WO (1) | WO2003099042A2 (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101967526A (zh) * | 2010-10-14 | 2011-02-09 | 西北农林科技大学 | 一种葡萄汁果葡糖浆的制备方法 |
CN107557254A (zh) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | 一种荔枝玫瑰酒和制备方法及补益气血与抗氧化应用 |
CN108783153A (zh) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | 一种接骨木花风味果露及其生产工艺 |
CN111295100A (zh) * | 2017-10-31 | 2020-06-16 | 奇华顿股份有限公司 | 与有机香料化合物相关的改进 |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
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US20090257962A1 (en) | 2008-04-10 | 2009-10-15 | Albert Karen L | Compositions for human dental care |
DE102010040703B4 (de) | 2010-09-14 | 2021-08-12 | Krones Aktiengesellschaft | Vorrichtung und Verfahren zum Behandeln von Getränken |
EP2939549B1 (en) * | 2012-12-25 | 2019-02-20 | Suntory Holdings Limited | Herbal extract composition |
AT13681U3 (de) * | 2013-10-23 | 2018-03-15 | S Spitz Gmbh | Getränk, insbesondere weinhaltiges Mischgetränk |
ES2542478B1 (es) * | 2015-05-20 | 2015-11-30 | Francesc Xavier CARRETERO PEÑA | Procedimiento de preparación de cócteles de vino espumoso |
Family Cites Families (8)
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US3878300A (en) * | 1972-11-30 | 1975-04-15 | Nl Industries Inc | Treatment of fermented beverages to increase chill haze stability |
JPS50154494A (zh) * | 1974-05-28 | 1975-12-12 | ||
CH654023A5 (de) * | 1981-02-06 | 1986-01-31 | Eidgenoess Wein & Gartenbau | Verfahren zur herstellung von alkoholfreiem wein oder fruchtwein. |
ATE36870T1 (de) * | 1985-08-27 | 1988-09-15 | Henninger Brau Ag | Verfahren zur herstellung von alkoholfreien getraenken. |
US5433965A (en) * | 1993-02-16 | 1995-07-18 | The Procter & Gamble Company | Beverage compositions and sweetening compositions which contain juice derived from botanical subfamily Cucurbitaceae |
EP0774907B1 (en) * | 1994-08-08 | 2000-12-27 | The Procter & Gamble Company | Color stable composition containing tea and fruit juice |
DE20006421U1 (de) * | 2000-04-11 | 2000-06-21 | RA Albert Wolff als Insolvenzverwalter der Zittauer Brau- und Getränke GmbH, 01067 Dresden | Alkoholfreies Erfrischungsgetränk auf Malzbasis |
US6383546B1 (en) * | 2000-05-12 | 2002-05-07 | Pacific Rim Marketing Limited | Formulation and process for producing a universal fruit base for use in preparing non-settling, creamy, smooth, fruit beverages |
-
2002
- 2002-05-24 AT AT0079802A patent/AT502594A1/de active IP Right Grant
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2003
- 2003-05-21 RU RU2004137813/13A patent/RU2341156C2/ru not_active IP Right Cessation
- 2003-05-21 PT PT03735430T patent/PT1507462E/pt unknown
- 2003-05-21 AT AT03735430T patent/ATE453334T1/de active
- 2003-05-21 US US10/515,402 patent/US20050208194A1/en not_active Abandoned
- 2003-05-21 DE DE50312288T patent/DE50312288D1/de not_active Expired - Lifetime
- 2003-05-21 SI SI200331783T patent/SI1507462T1/sl unknown
- 2003-05-21 ES ES03735430T patent/ES2339235T3/es not_active Expired - Lifetime
- 2003-05-21 CN CNA038118890A patent/CN1655693A/zh active Pending
- 2003-05-21 WO PCT/EP2003/005326 patent/WO2003099042A2/de not_active Application Discontinuation
- 2003-05-21 AU AU2003237651A patent/AU2003237651A1/en not_active Abandoned
- 2003-05-21 EP EP03735430A patent/EP1507462B1/de not_active Expired - Lifetime
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101967526A (zh) * | 2010-10-14 | 2011-02-09 | 西北农林科技大学 | 一种葡萄汁果葡糖浆的制备方法 |
CN101967526B (zh) * | 2010-10-14 | 2013-03-20 | 西北农林科技大学 | 一种葡萄汁果葡糖浆的制备方法 |
CN107557254A (zh) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | 一种荔枝玫瑰酒和制备方法及补益气血与抗氧化应用 |
CN107557254B (zh) * | 2016-06-30 | 2021-01-26 | 株洲千金药业股份有限公司 | 一种荔枝玫瑰酒和制备方法及补益气血与抗氧化应用 |
CN111295100A (zh) * | 2017-10-31 | 2020-06-16 | 奇华顿股份有限公司 | 与有机香料化合物相关的改进 |
CN108783153A (zh) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | 一种接骨木花风味果露及其生产工艺 |
Also Published As
Publication number | Publication date |
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AT502594A1 (de) | 2007-04-15 |
ES2339235T3 (es) | 2010-05-18 |
WO2003099042A3 (de) | 2004-10-21 |
RU2004137813A (ru) | 2005-09-10 |
SI1507462T1 (sl) | 2010-05-31 |
RU2341156C2 (ru) | 2008-12-20 |
WO2003099042A2 (de) | 2003-12-04 |
US20050208194A1 (en) | 2005-09-22 |
AU2003237651A1 (en) | 2003-12-12 |
EP1507462B1 (de) | 2009-12-30 |
ATE453334T1 (de) | 2010-01-15 |
DE50312288D1 (de) | 2010-02-11 |
EP1507462A2 (de) | 2005-02-23 |
PT1507462E (pt) | 2010-03-29 |
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