Beverage cooling agent component and preparation process thereof

A cooling agent and beverage technology, applied in the field of beverage cooling agent components, can solve the problems of strong volatility, inconspicuous layering, restriction on the use of menthol, etc.

Pending Publication Date: 2021-03-02
南通亚香食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing food and beverage industries usually use menthol as a cooling agent. Menthol can produce a cooling effect on the skin and oral cavity. However, it has the disadvantages of bitter taste and strong volatility, and is insoluble in ethanol. The layering is not obvious, making mint The use of the brain is very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] N-ethyl-p-menthyl-3-carboxamide, 2-isopropyl-N,2,3-trimethylbutyramide, N-(ethoxycarbonylmethyl)-p-alkane-3-carboxamide , 3-(1-methoxy)-2-methyl-1,2-propanediol is mixed according to the ratio of 1:1:1:1 to form a cooling agent, specifically mixed in a high-speed mixer when mixing, At the same time, N-ethyl-p-menthyl-3-carboxamide, 2-isopropyl-N,2,3-trimethylbutanamide, N-(ethoxycarbonylmethyl)-p-alkane- 5 parts of 3-formamide and 3-(1-methoxy)-2-methyl-1,2-propanediol are both mixed to form 20 parts of cooling agent. Mix 20 parts of cooling agent, 3 parts of alcohol, 15 parts of α-cyclodextrin and β-cyclodextrin mixture and put them into a high-speed mixer for high-speed stirring; melt 20 parts of syrup and pour it into a hemispherical container Form a layer of hemispherical syrup layer in the middle, then pour the high-speed stirring product onto the syrup layer, and then pour 10 parts of hot melted syrup on the syrup layer, and wrap it with syrup; keep the outer sur...

Embodiment 2

[0035] N-ethyl-p-menthyl-3-carboxamide, 2-isopropyl-N,2,3-trimethylbutyramide, N-(ethoxycarbonylmethyl)-p-alkane-3-carboxamide , 3-(1-methoxy)-2-methyl-1,2-propanediol is mixed according to the ratio of 1:1:1:1 to form a cooling agent, specifically mixed in a high-speed mixer when mixing, At the same time, N-ethyl-p-menthyl-3-carboxamide, 2-isopropyl-N,2,3-trimethylbutanamide, N-(ethoxycarbonylmethyl)-p-alkane- 8 parts of 3-formamide and 3-(1-methoxy)-2-methyl-1,2-propanediol are both mixed to form 32 parts of cooling agent. Mix 32 parts of cooling agent, 4 parts of alcohol, and 20 parts of α-cyclodextrin and put them into a high-speed mixer for high-speed stirring; melt 30 parts of syrup and pour it into a hemispherical container to form a layer of hemispherical syrup layer, then pour the high-speed stirring product onto the syrup layer, and then pour 10 parts of hot melted syrup on the syrup layer, and wrap it with syrup; keep the outer surface of the syrup in a semi-hot me...

Embodiment 3

[0037] N-ethyl-p-menthyl-3-carboxamide, 2-isopropyl-N,2,3-trimethylbutyramide, N-(ethoxycarbonylmethyl)-p-alkane-3-carboxamide , 3-(1-methoxy)-2-methyl-1,2-propanediol is mixed according to the ratio of 1:1:1:1 to form a cooling agent, specifically mixed in a high-speed mixer when mixing, At the same time, N-ethyl-p-menthyl-3-carboxamide, 2-isopropyl-N,2,3-trimethylbutanamide, N-(ethoxycarbonylmethyl)-p-alkane- Both 3-formamide and 3-(1-methoxy)-2-methyl-1,2-propanediol are 12.5 parts, and mixed to form 50 parts of cooling agent. Mix 50 parts of cooling agent, 3 parts of alcohol, 15 parts of γ-cyclodextrin and methyl-β-cyclodextrin mixture and put them into a high-speed mixer for high-speed stirring; melt 30 parts of syrup and pour it into Form a layer of hemispherical syrup layer in the hemispherical container, then pour the high-speed stirring product onto the syrup layer, and then pour 10 parts of hot melted syrup on the syrup layer, and wrap it with syrup; keep the syrup ...

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PUM

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Abstract

The invention relates to a beverage cooling agent component and a preparation process thereof. The beverage cooling agent component comprises the following components in parts by weight: 20-50 parts of a cooling agent, 3-5 parts of alcohol, 15-40 parts of cyclodextrin, 30-50 parts of syrup, and 5-10 parts of mint powder. The cooling agent is wrapped in the syrup, meanwhile, the mint powder is wrapped on the outermost side, the mint powder can be dispersed into the beverage at the first time, then the syrup is dissolved, and finally, the sweetening agent is used as a solvent, so that the beverage not only has a cooling effect, but also has a sweet effect, and meanwhile, the alcohol can also play a cooling role.

Description

technical field [0001] The invention relates to a drink cooling agent component and a preparation method of the drink cooling agent component. Background technique [0002] Cooling agents are essential additives in the fields of food, beverages, tobacco, and medicine, which can bring people a refreshing feeling and have good medicinal and physiological effects on the human body. The existing food and beverage industries usually use menthol as a cooling agent. Menthol can produce a cooling effect on the skin and oral cavity. However, it has the disadvantages of bitter taste and strong volatility, and is insoluble in ethanol. The layering is not obvious, making mint The use of the brain is very limited. [0003] In view of the above-mentioned defects, the designer is actively researching and innovating in order to create a new type of beverage cooling agent component and its preparation process, so that it has more industrial utilization value. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23L2/56A23L2/52A23P20/10A23P10/30
CPCA23L2/56A23L2/52A23P20/10A23P10/30A23V2002/00A23V2250/5112
Inventor 陈清周军学汤建刚黎信业
Owner 南通亚香食品科技有限公司
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