A fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances and a preparation method thereof

Abstract

The present invention discloses a fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances and a preparation method thereof. The fruit juice beverage contains linalool at a mass percentage of 0.05% - 0.3%, geraniol at a mass percentage of 0.025% - 0.3%, limonene at a mass percentage of 0.025% - 0.3%, neral at a mass percentage of 0.025% - 0.3%, citronellal at a mass percentage of 0.025% - 0.3%, octanal at a mass percentage of 0.025% - 0.3%, citral at a mass percentage of 0.025% - 0.3%, caryophyllene at a mass percentage of 0.01% - 0.3%, and sucrose at a mass percentage of 1% - 10%. By studying the interaction between eight spices such as limonene, linalool, neral, geraniol, octanal, citral, caryophyllene, and citronellal and sucrose, the present invention controls the concentrations of the spice substances and sucrose in the beverage, achieving the effect of reducing blood sugar and increasing sweetness. Compared with the prior art, the spices used in the present invention are natural and healthy, and the prepared beverage has a moderate sweetness and high comfort level.

Description

Technical Field

[0001] The present invention belongs to the technical field of beverages, and particularly relates to a fruit juice beverage using sweet orange aroma substances to reduce blood sugar and increase sweetness and a preparation method thereof. Background Art

[0002] As an important part of food, with the rapid development of China's national economy and the continuous improvement of people's living standards, the market demand for beverages is increasing continuously. However, with the increasing awareness of people's health, healthy and delicious fruit juice beverages have gradually become the first choice of consumers.

[0003] At present, many of the fruit juice beverages sold on the market are sugar-reduced or sugar-free, mainly for consumption by some people related to diabetes. The methods and means adopted are mainly to replace the sugar source with sweeteners or not to add a sugar source. However, for the vast majority of normal consumers, the taste sensations produced by sweeteners or sugar-free are significantly different from those of natural plant sugar sources, and it is difficult to meet people's high-quality requirements for taste. Summary of the Invention

[0004] The embodiment of the present invention provides a fruit juice beverage using sweet orange aroma substances to reduce blood sugar and increase sweetness and a preparation method thereof, which can solve the problem that the sugar-free or replacement of the sugar source with sweeteners in the existing fruit juice beverages affects the taste of the beverage.

[0005] To achieve the above object, the technical solution adopted by the present invention is as follows:

[0006] On the one hand, the present invention provides a fruit juice beverage using sweet orange aroma substances to reduce blood sugar and increase sweetness. The fruit juice beverage using sweet orange aroma substances to reduce blood sugar and increase sweetness contains linalool with a mass percentage of 0.05%-0.3%, geraniol with a mass percentage of 0.025%-0.3%, limonene with a mass percentage of 0.025%-0.3%, neral with a mass percentage of 0.025%-0.3%, citronellal with a mass percentage of 0.025%-0.3%, octanal with a mass percentage of 0.025%-0.3%, citral with a mass percentage of 0.025%-0.3%, caryophyllene with a mass percentage of 0.01%-0.3% and sucrose with a mass percentage of 1%-10%.

[0007] In the present application, the sweet orange aroma substances include limonene, linalool, neral, geraniol, octanal, citral, caryophyllene and citronellal.

[0008] As a further aspect of the present invention: the fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness contains linalool at a mass percentage of 0.1% - 0.3%, geraniol at a mass percentage of 0.1% - 0.3%, limonene at a mass percentage of 0.05% - 0.3%, neral at a mass percentage of 0.05% - 0.3%, citronellal at a mass percentage of 0.05% - 0.3%, octanal at a mass percentage of 0.1% - 0.3%, citral at a mass percentage of 0.05% - 0.3%, caryophyllene at a mass percentage of 0.05% - 0.3% and sucrose at a mass percentage of 4% - 6%.

[0009] As a further aspect of the present invention: the mass percentage of linalool is 0.3%.

[0010] As a further aspect of the present invention: the mass percentage of geraniol is 0.3%.

[0011] As a further aspect of the present invention: the mass percentage of limonene is 0.3%.

[0012] As a further aspect of the present invention: the mass percentage of neral is 0.3%.

[0013] As a further aspect of the present invention: the mass percentage of citronellal is 0.05%.

[0014] As a further aspect of the present invention: the mass percentage of octanal is 0.3%.

[0015] As a further aspect of the present invention: the mass percentage of citral is 0.3%;

[0016] and / or, the mass percentage of caryophyllene is 0.3%.

[0017] On the other hand, the present invention provides a preparation method of a fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness, including: mixing limonene, linalool, neral, geraniol, octanal, citral, caryophyllene, citronellal, sucrose with the target beverage and stirring to obtain the fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness.

[0018] The beneficial effects of the present invention are as follows:

[0019] By studying the interaction between eight spices such as limonene, linalool, neral, geraniol, octanal, citral, caryophyllene, citronellal and sucrose, the present invention effectively controls the concentration of spice substances and sucrose in the beverage, achieving the effect of reducing sugar and increasing sweetness. Compared with the prior art, the spices used in the present invention are natural, healthy and safe in composition, and the prepared beverage has a moderate sweetness and high comfort level. Detailed implementation manners

[0020] The present invention is further described below with reference to specific examples and comparative examples. It should be understood that these examples are only used to illustrate the present invention and are not used to limit the scope of protection of the present invention.

[0021] The following describes the embodiments of the present invention through specific examples. Those skilled in the art will readily understand the other advantages and benefits of the present invention from the disclosure herein. The present invention may also be implemented or applied through various other specific embodiments, and the details in this specification may be modified or altered based on different viewpoints and applications without departing from the spirit of the present invention.

[0022] The experimental materials and instruments used in the following examples are:

[0023] In the examples, limonene, linalool, citronellal, geraniol, octanal, citral, caryophyllene, and citronellal were purchased from Shanghai Meixin Flavors Co., Ltd. Sucrose was purchased from Henan Wanbang Industrial Co., Ltd. Drinking water was distilled water from Watsons. All experimental materials were food grade.

[0024] In terms of mass fraction, the target beverage used in the examples of the present application is an aqueous solution containing 2% fructose syrup, 0.5% polydextrose, 0.2% citric acid, 0.05% DL-malic acid, 0.02% sodium citrate, 0.1% vitamin C, 0.05% sodium carboxymethyl cellulose, 0.02% sodium D-isoascorbate, 0.05% β-carotene, and 0.02% sodium alginate.

[0025] In the embodiment, the sweetness meter is a DiFluid sweetness meter (range 0-32%); the electronic tongue analyzer is an ASTREE electronic tongue produced by Alpha MOS, France.

[0026] The sweetness in the embodiment is carried out by the following three methods:

[0027] 1) Sweetness meter method: Use a DiFluid sweetness meter (range 0-32%) to measure the sweetness of beverages and a series of concentration gradient solutions. Turn on the sweetness meter, calibrate with pure water, and when it displays 0.00% sweetness, wipe the surface dry, add two drops of sample, and press the button to measure. After recording the data, rinse with pure water three times, wipe dry, and calibrate with pure water. Test each sample six times. When the sweetness displays 0.00% again, wipe dry and test the next sample.

[0028] 2) Sweetness Sensory Test: The sensory panel consisted of 20 individuals, all of whom underwent sensory training to familiarize themselves with the use of a 10-cm linear scale. The sensory test used a 10-point scoring system (0-9) to evaluate the sweetness of the beverages and a series of concentration gradient solutions. 0 represents no sweetness, while 9 represents extremely high sweetness. Sweetness increases from 0 to 9. Results are rounded to one decimal place.

[0029] 3) Electronic tongue method: Use the ASTREE electronic tongue from the French Alpha MOS company to measure the sweetness intensity of beverages and a series of concentration gradient solutions. Pre-balance the electronic tongue, and pour 25mL of pure water and 25mL of 0.01mol / L hydrochloric acid solution into the electronic tongue beaker respectively. The beakers are placed in the order of pure water and hydrochloric acid solution. Click to start pre-balance, and start sampling after the pre-balance is successful. Prepare a series of concentration gradient solutions and pour them into the electronic tongue beaker. Pour the solution at each concentration into six beakers, with 25mL in each beaker. Click on the sequence to name the sample, repeat the measurement of each sample 6 times, and then clean it twice with pure water. Click on Save Sequence, the electronic tongue starts, and the measurement begins. Select the mark of the measured taste intensity data, and then export the data for processing.

[0030] In the embodiment, the comfort level is measured using the following method:

[0031] Sensory comfort test

[0032] 20 experienced and well-trained sensory panelists (9 men and 11 women, aged between 20 and 30) were recruited from the School of Flavor and Fragrance Technology and Engineering of Shanghai University of Technology. The sensory panelists had no sensory deficiencies and were able to make certain judgments on the acceptability of the taste and mouthfeel of the beverages. Panelists were also asked not to eat spicy food or use any personal care products with strong odors on the day of the test, and not to smoke or eat for at least 1 hour before the test to avoid affecting their judgment of drinking comfort. The sensory comfort experiment also used a 10-point scoring system (0-9) to evaluate the mouthfeel comfort of beverages and a series of concentration gradient solutions. That is: "0" represents low acceptability of the mouthfeel, and "9" represents a very comfortable mouthfeel; the comfort level increases from 0 to 9, and the evaluation results are rounded to one decimal place.

[0033] Overall score

[0034] Twenty experienced and well-trained sensory panelists (9 men and 11 women, aged 20-30) were recruited from the School of Flavor and Fragrance Technology and Engineering at Shanghai University of Technology. The panelists had no sensory deficiencies and were able to make a reasonable judgment on the taste and mouthfeel acceptability of the beverages. Panelists were also asked not to consume spicy foods or any strong-smelling personal care products on the day of testing, and to refrain from smoking or eating for at least one hour before testing to avoid affecting their judgment of drinking comfort. The overall score combined sensory sweetness, sensory comfort, and aroma quality indicators. The experiment used the same 10-point scoring system (0-9) to evaluate the beverages and a series of concentration gradient solutions. "0" represents low taste, aroma, and comfort, while "9" represents very pleasant taste, aroma, and comfort. The scores increase from 0 to 9, and the evaluation results are rounded to one decimal place.

[0035] Examples 1-13

[0036] The preparation method of the beverage in Example 1-13 is as follows: fructose syrup, polydextrose, citric acid, DL-malic acid, sodium citrate, vitamin C, sodium carboxymethyl cellulose, sodium D-isoascorbate, β-carotene, sodium alginate, sucrose, limonene, citronellal, geraniol, octanal, citral, caryophyllene, citronellal, linalool and other raw materials are mixed according to the proportions in Table 1 and Table 2, and finally diluted with water to 100 parts and stirred evenly.

[0037] Table 1 Components in the beverages of Examples 1-8 (units are parts by weight)

[0038]

[0039]

[0040] Table 2 Components in the beverages of Examples 9-13 (units are parts by weight)

[0041]

[0042]

[0043] Comparative Examples 1-15

[0044] The preparation method of the beverage in Comparative Examples 1-15 is as follows: fructose syrup, polydextrose, citric acid, DL-malic acid, sodium citrate, vitamin C, sodium carboxymethyl cellulose, sodium D-isoascorbate, β-carotene, sodium alginate, sucrose, limonene, citronellal, geraniol, octanal, citral, caryophyllene, citronellal, linalool, cinnamon oil, lemon oil and other raw materials are mixed according to the proportions in Tables 3 and 4, and finally diluted with water to 100 parts and stirred evenly.

[0045] Table 3 Components in the beverages of Comparative Examples 1-8 (unit: parts by weight)

[0046]

[0047]

[0048] Table 4 Components in the beverages of Comparative Examples 9-15 (unit: parts by weight)

[0049]

[0050]

[0051] The sensory sweetness values, saccharimeters, electronic tongues, comfort levels, overall scores, and comprehensive evaluations of Examples 1-13 and Comparative Examples 1-15 were scored, and the average scores of the test results for three times are shown in Tables 5, 6, 7, and 8.

[0052] Table 5 Test results of Examples 1-8

[0053]

[0054] Table 6 Test results of Examples 9-13

[0055]

[0056]

[0057] Table 7 Test results of Comparative Examples 1-8

[0058]

[0059]

[0060] Table 8 Test results of Comparative Examples 9-15

[0061]

[0062] Overall, when the sucrose content is 4%-6%, the comfort level is relatively higher than that at other contents. There is an optimal range for the human body to perceive sweetness, and the content and comfort level do not show a proportional relationship. It can be seen from Comparative Examples 5-8 that when the sucrose content is higher than 5%, the overall comfort level is low, which has exceeded the human body's acceptance of sweetness.

[0063] As can be seen from Examples 1-13, when combining characteristic aroma components of sweet orange oil such as limonene, neral, geraniol, octanal, citral, linalool, caryophyllene, citronellal, etc. in different contents, the sensory sweetness and comfort level change, and there are multi-layered aromas such as sweet orange, lemon, and floral fragrance in the overall style. Compared with Comparative Examples 11-15, when adding characteristic aroma substances of sweet orange oil such as limonene, neral, geraniol, octanal, citral alone, the sweetness of sucrose is enhanced to some extent, but the monomer aroma is too prominent, the aroma coordination is insufficient, and the overall aroma has poor layering. Therefore, the combination of multiple components will interact with each other, which can not only enrich the aroma layering, but also synergistically enhance the sweetness value and comfort level of the solution.

[0064] From Comparative Examples 9-10, it is found that when adding cinnamon oil and lemon oil, the increase in the sweetness and comfort level of the solution is limited, and the overall score value is also lower than that of Examples 1-13. This result shows that not all essential oils composed of aroma substances can significantly enhance the sweetness value of the solution and the comfort level of the overall aroma. By combining the main components of sweet orange oil such as limonene, neral, geraniol, octanal, citral, linalool, caryophyllene, citronellal, etc. in a certain proportion, it is completely possible to enhance the sweetness of the solution, improve the comfort level of the overall aroma of the solution, so as to effectively control the concentration of spice substances and sucrose in the beverage, and achieve the effect of reducing sugar and increasing sweetness.

[0065] The above embodiments are only illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Any person familiar with this technology can modify or change the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical idea disclosed by the present invention should still be covered by the claims of the present invention.

Claims

1. A fruit juice beverage that uses sweet orange aroma substances to reduce blood sugar and increase sweetness, characterized in that, The fruit juice beverage using sweet orange aroma substances to reduce blood sugar and increase sweetness contains linalool at a mass percentage of 0.05% - 0.3%, geraniol at a mass percentage of 0.025% - 0.3%, limonene at a mass percentage of 0.025% - 0.3%, neral at a mass percentage of 0.025% - 0.3%, citronellal at a mass percentage of 0.025% - 0.3%, octanal at a mass percentage of 0.025% - 0.3%, citral at a mass percentage of 0.025% - 0.3%, caryophyllene at a mass percentage of 0.01% - 0.3%, and sucrose at a mass percentage of 4% - 6%.

2. The fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances according to claim 1, characterized in that, The fruit juice beverage using sweet orange aroma substances to reduce blood sugar and increase sweetness contains linalool at a mass percentage of 0.1% - 0.3%, geraniol at a mass percentage of 0.1% - 0.3%, limonene at a mass percentage of 0.05% - 0.3%, neral at a mass percentage of 0.05% - 0.3%, citronellal at a mass percentage of 0.05% - 0.3%, octanal at a mass percentage of 0.1% - 0.3%, citral at a mass percentage of 0.05% - 0.3%, caryophyllene at a mass percentage of 0.05% - 0.3%, and sucrose at a mass percentage of 4% - 6%.

3. The fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances according to claim 1, characterized in that The mass percentage of the linalool is 0.3%.

4. The fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances according to claim 1, characterized in that, The mass percentage of the geraniol is 0.3%.

5. The fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances according to claim 1, wherein The mass percentage of the limonene is 0.3%.

6. The fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances according to claim 1, characterized in that, The mass percentage of the neral is 0.3%.

7. The fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances according to claim 1, wherein The mass percentage of the citronellal is 0.05%.

8. The fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances according to claim 1, characterized in that, The mass percentage of the octanal is 0.3%.

9. The fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances according to claim 1, characterized in that, The mass percentage of the citral is 0.3%; and / or, the mass percentage of the caryophyllene is 0.3%.

10. A method for preparing a fruit juice beverage with hypoglycemic and sweetening effects using sweet orange aroma substances according to any one of claims 1-9, characterized in that, Including: Mixing limonene, linalool, neral, geraniol, octanal, citral, caryophyllene, citronellal, and sucrose with the target beverage, and stirring to obtain the fruit juice beverage using sweet orange aroma substances to reduce blood sugar and increase sweetness.

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