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Method for improving air-holding capacity of sparkling water

A technology of water gas retention and sparkling water, which can be used in gas-containing food ingredients, food ingredients as taste improvers, and inorganic compound-containing food ingredients, etc., and can solve problems such as poor gas retention.

Active Publication Date: 2021-01-26
SHANGHAI BACCHUS LIQUOR
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It is to solve the problem of poor gas retention of sparkling water once it is unsealed, so that the gas retention of the bubbles in the unsealed product can be extended to 40-48 hours and still have the taste of bubbles

Method used

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  • Method for improving air-holding capacity of sparkling water
  • Method for improving air-holding capacity of sparkling water
  • Method for improving air-holding capacity of sparkling water

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Embodiment Construction

[0011] Main principle of the present invention is:

[0012] After many years of research by the inventor, it has been found that the gas retention of natural sparkling water is generally better than that of sparkling water made of pure water. Therefore, if the correlation between mineral elements and the gas-holding property of sparkling water can be found, the gas-holding property of sparkling water can be significantly improved.

[0013] Judging from the analytical composition of natural gas-containing mineral water, its mineral elements are mainly potassium salt, sodium salt, magnesium salt, aluminum salt, calcium salt, metasilicate, etc. According to the requirements of GB2760, the mineral elements suitable for adding in packaged drinking water are very limited. Based on the consideration of food safety and health, we focus on observing the minerals that can be added, such as potassium salt, sodium salt, magnesium salt, calcium salt, etc., and finally find the optimal Min...

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Abstract

The invention discloses a method for improving air-holding capacity of sparkling water. The method is characterized in that 100 ppm-250 ppm of potassium chloride or 160 ppm-500 ppm of a calcium sourceis added to the sparkling water. The method can solve the problem of poor air-holding capacity of the sparkling water after unsealing, the air-holding capacity of bubbles in an unsealed product is improved, and the product still has a bubble stimulation taste after the product has been unsealed for 40-48 hours. Consumers can feel the bubble stimulating taste when drinking the product next time even if the product is unsealed and has been left standstill for a long time.

Description

technical field [0001] The invention relates to the field of production of sparkling water, in particular to a method for improving the gas holding capacity of sparkling water. Background technique [0002] Sparkling water is being recognized by consumers at home and abroad because of its zero sugar, zero calories, freshness and health characteristics. However, because the solubility of carbon dioxide in water is limited, the solubility of carbon dioxide can be increased under a certain pressure, but when the pressure is released, the solubility of carbon dioxide decreases, resulting in rapid overflow of carbon dioxide, resulting in changes in the taste of sparkling water and a decrease in the sense of bubbles. The same problem exists with carbonated drinks. [0003] In order to improve the gas retention of sparkling water and to enhance the gas retention of carbon dioxide, domestic and foreign enterprise research and development institutions have conducted long-term resear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/54A23L2/52
CPCA23L2/38A23L2/54A23L2/52A23V2002/00A23V2200/14A23V2250/11A23V2250/1578A23V2250/16
Inventor 周石磊张玉萍王华王豪赵天鹏李荣春方营
Owner SHANGHAI BACCHUS LIQUOR