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Antifreeze essence for beverage and preparation method thereof

A technology for beverages and flavors, which is applied in the field of antifreeze flavors for beverages and its preparation, which can solve the problems of easy demulsification of flavors, achieve good stability, improve dispersibility, and maintain the effect of taste

Active Publication Date: 2021-01-12
上海华宝孔雀香精有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the deficiencies in the prior art, the first object of the present invention is to provide an antifreeze essence for beverages, by adopting glycerin and sorbitol as low-temperature resistant solvents, and coordinating emulsifiers to solve the problem that the essence is easily demulsified at low temperatures, It has the advantages of good low temperature resistance, not easy to demulsify, and good stability

Method used

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  • Antifreeze essence for beverage and preparation method thereof
  • Antifreeze essence for beverage and preparation method thereof
  • Antifreeze essence for beverage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0036] Embodiment 1: as figure 1 As shown, a kind of antifreeze essence for beverages, each component and corresponding parts by weight thereof are as shown in Table 1, and are prepared through the following steps:

[0037] Step 1, add glycerol, emulsifier, sorbitol, and distilled water into the first stirring tank, stir until dissolved, and form A phase;

[0038] Step 2, adding phospholipids, oil phase solvent, and essential oil into the second stirring tank, stirring until dissolved to form phase B;

[0039] Step 3, open the homogenizing head of the first stirring tank, carry out preliminary emulsification on phase A, and linearly drop the dissolved phase B into phase A, cut for 1-2 hours, and form a primary emulsion;

[0040] Step 4: Homogenize the primary emulsion under high pressure. The homogenization pressure is 20 MPa for the first stage and 5 MPa for the second stage. Homogenize twice to obtain the antifreeze essence.

[0041] Wherein the emulsifier is soap bark ext...

Embodiment 2-5

[0042] Embodiment 2-5: An antifreeze essence for beverages. The difference from Embodiment 1 is that each component and its corresponding weight percentage are shown in Table 1.

[0043] Each component and weight percent thereof in table 1 embodiment 1-5

[0044]

[0045]

Embodiment 6

[0046] Embodiment 6: An antifreeze essence for beverages. The difference from Embodiment 1 is that the emulsifier is citric acid fatty acid glyceride.

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Abstract

The present invention discloses an antifreeze essence for drink and a preparation method thereof, and relates to the technical field of food additives. The antifreeze essence comprises the following components in percentages by weight: 40-90% of glycerol, 1-5% of sorbitol, 1-30% of distilled water, 1-10% of an emulsifier, 1-10% of essential oil and 0.5-10% of an oil phase solvent. By using the glycerol and sorbitol as low-temperature-resistant solvents and under an emulsification of the emulsifier, the antifreeze essence for the drink with an oil-in-water and essence-in-oil structure is formedand not frozen below -20 DEG C, does not show demulsification and stratification at restored room temperature after freezing, is good in stability, can be used as an additive for the drink and keepsmouthfeel of the drink.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to an antifreeze essence for beverages and a preparation method thereof. Background technique [0002] Fragrances are concentrated aromatic oils that are artificially synthesized to mimic the smell of fruits and natural spices. It is an artificial flavor. It is mostly used in the manufacture of food, cosmetics and cigarettes. Food flavor refers to the fragrance of natural food, using natural and natural equivalent spices and synthetic spices to carefully blend various flavors with natural flavors. Including fruit water quality and oil quality, milk, poultry, meat, vegetables, nuts, candied fruit, emulsification and wine and other flavors, suitable for beverages, biscuits, pastries, frozen foods, candies, seasonings Foodstuffs, dairy products, canned food, wine, etc. The dosage forms of edible flavors include liquid, powder, microcapsule, slurry and so on. [0003] In the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/64
CPCA23L2/64A23V2002/00A23V2200/15A23V2200/222A23V2200/238A23V2250/21A23V2250/6406A23V2250/642A23V2250/18A23V2300/26A23V2200/204
Inventor 赵吉顺向群沈文晶陈伟安
Owner 上海华宝孔雀香精有限公司
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