Method for improving aftertaste of carbonated beverage
A technology for carbonated beverages and manufacturing methods, applied in the field of alcoholic beverages and alcoholic beverages, which can solve the problems of unrecorded details and perception exceeding the allowable range, and achieve the effect of refreshing flavor and refreshing feeling
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Embodiment 1）
[0065] (Example 1) Sugar-free carbonated drink containing lemon essence
[0066] Add 150mg of condensed phosphate and / or 25mg of phosphoric acid to a commercially available 500ml PET bottle (Suntory soda) containing soda water, and add 0.5ml of lemon essence (manufactured by Ogawa Fragrance) to make sugar-free carbonated water with lemon essence Beverages (Table 1). When measuring gas pressure, any one is 3.5kg / cm 2 . And it was 100 mg / l when the hardness was measured.
[0067] The resulting drink was sensory evaluated by 4 trained judges. From the point of view of refreshing texture of the aftertaste (sour and astringent), it was scored according to the following criteria, 1 point: very excellent; 2 points: excellent; 3 points Points: Good. The scores of the judges are averaged, and the judgment is as follows. Drinks with an average score of 1.5 or less are considered particularly suitable (◎), drinks with an average score of less than 2.5 are considered suitable (○), and...
Embodiment 3）
[0084] (Example 3) Sugary carbonated beverage containing ginger essence
[0085] Add 150 mg of condensed phosphate and / or 25 mg of phosphoric acid to a commercially available 500 ml PET bottle (Suntory soda water) containing soda water, add 0.75 ml of ginger extract (manufactured by Ogawa Fragrance), 60 g of fructose glucose liquid sugar, 1 g Citric acid, 0.15g trisodium citrate, and 0.1g caramel were used to make sugary carbonated drinks containing ginger flavor (Table 4). When measuring gas pressure, any one is 3.5kg / cm 2 . And it was 100 mg / l when the hardness was measured. The total content of sweetness components in any beverage was about 10.7% by weight.
[0086] Sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 5.
[0087] Table 4
[0088] Table 4 Matching table
[0089] Cooperate
[0090]
[0091] table 5
[0092] table 5
[0093]
[0094] (unit: ppm by weig...
Embodiment 4）
[0096] (Example 4) Sugar-free carbonated drinks of various hardness
[0097] Dissolve sodium chloride and magnesium sulfate in pure water to prepare mineral water with a hardness of 0, 50, and 150 mg / l, and further dissolve carbon dioxide gas to prepare a gas pressure of 3.5 kg / cm 2 sugar-free carbonated water. 150 mg of condensed phosphates and / or 25 mg of phosphoric acid (Table 6) were added to these sugar-free carbonated water and sugar-free carbonated water with a hardness of 100 mg / l (Suntory soda), and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table 7.
[0098] Table 6
[0099] Table 6 Matching table
[0100] Cooperate
[0101] Sugar-free carbonated water 500ml
[0102] (Polyphosphate 150mg)
[0103] (phosphoric acid 25mg)
[0104] Table 7
[0105] Table 7 (unit: hardness mg / l, polyphosphate and phosphoric acid weight ppm)
[0106]
[0107] The carbonated beverage of the present invention containing polyphosph...
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