Emulsified essence, preparation method thereof and beverage

Abstract

The invention discloses an emulsified essence, a preparation method thereof and a beverage, the emulsified essence comprises octenylsuccinic acid modified Arabic gum and phospholipid, and the content of lysophosphatidylcholine in the phospholipid is greater than or equal to 5wt%. Comprising the following steps: preparing a water phase: mixing octenylsuccinic acid modified Arabic gum, an acidity regulator, a preservative and water according to a ratio, and stirring and dissolving to obtain the water phase; preparing an oil phase: mixing phospholipid, a weighting agent and an oil-soluble aroma component according to a ratio, heating, stirring and uniformly dissolving to obtain the oil phase; mixing and shearing: adding the oil phase into the water phase, and shearing to obtain the emulsified essence, the emulsified essence is added into the components of the beverage, and the emulsified essence has good stability, is simple in preparation method, is adjustable in particle size, and can be suitable for beverage systems with different densities.

Description

Technical Field

[0001] The invention belongs to the technical field of food additives, and in particular relates to an emulsified flavor and a preparation method thereof, and a beverage. Background Art

[0002] Emulsification technology disperses oil-soluble components and water-soluble components with each other by adding surfactants to form a uniform system. The resulting emulsions are in two forms: oil-in-water (O / W) and water-in-oil (W / O). Emulsified flavors used in beverages are usually in the form of oil-in-water. By adding food-grade emulsifiers and undergoing processes such as shear homogenization, the water-insoluble oil-soluble aroma components are dispersed into the aqueous phase to form a stable emulsion, which has the functions of enhancing flavor and turbidity. Emulsified flavors are a multiphase dispersion system with the characteristics of thermodynamic instability. There are usually instability problems during storage, such as the occurrence of floating oil stratification and precipitation. Furthermore, when emulsified flavors are applied to beverages, they are also prone to problems such as floating precipitation. Therefore, in addition to flavor factors, stability is also a top priority in the development of emulsified flavors.

[0003] In order to improve the stability of emulsified flavors, it is usually done from two aspects: raw materials and processes. For example, different emulsifiers are compounded, and the raw material compounding is relatively complicated; or by increasing the homogenization pressure of the homogenization process to reduce the emulsion particle size, etc., it is necessary to increase equipment investment, and reducing the particle size will not only affect the flavor's ability to increase turbidity, but also affect the flavor release of the flavor. In order to solve the application stability of emulsified flavors in beverages, it is often solved by reducing the density difference between the oil phase of the emulsified flavor and the beverage. Once the sugar content of the beverage changes, such as the demand for sugar reduction reduces the amount of sugar used and changes the density of the beverage, it is necessary to adaptively adjust the oil phase density of the flavor. Summary of the invention

[0004] The purpose of the present invention is to solve at least one problem in the prior art and to provide an emulsified flavor and a preparation method thereof, and a beverage.

[0005] To achieve the above object, the present invention provides an emulsified flavor, comprising an emulsified flavor including gum arabic modified with octenylsuccinic acid and phospholipids, wherein the phospholipids contain lysophosphatidylcholine content ≥5wt%.

[0006] Preferably, the lysophosphatidylcholine content in the phospholipid is 7wt%-14wt%.

[0007] Preferably, the emulsified flavor is composed of the following ingredients in percentage by mass: 10%-30% of octenylsuccinic acid-modified gum arabic, 0.1%-5.0% of phospholipids, 0.5%-18% of weighting agent, 5%-20% of oil-soluble aroma component, 0.1%-2% of acidity regulator, 0.005%-0.1% of preservative and balance water.

[0008] Preferably, the weighting agent is at least one of sucrose acetate isobutyrate, rosin glycerol ester or hydrogenated rosin glycerol ester.

[0009] Preferably, the oil-soluble aroma component is a plant essential oil or an oil-soluble aroma base, the plant essential oil is at least one of lemon oil, sweet orange oil, pomelo oil, white lime oil, rose essential oil, lavender essential oil or ginger oil, and the oil-soluble aroma base is at least one of milk flavor, cream flavor, butter flavor, condensed milk flavor, strawberry flavor, apple flavor, coconut flavor, walnut flavor or hazelnut flavor.

[0010] Preferably, the acidity regulator is at least one of citric acid and its salts, malic acid and its salts, lactic acid and its salts, acetic acid and its salts, hydrochloric acid and its salts, succinic acid and its salts, tartaric acid and its salts, or phosphoric acid and its salts.

[0011] Preferably, the preservative is sodium benzoate or potassium sorbate.

[0012] The present invention also proposes a method for preparing the above-mentioned emulsified flavor, comprising the following steps:

[0013] Preparing an aqueous phase: mixing gum arabic modified with octenyl succinic acid, an acidity regulator, a preservative and water according to a proportion, stirring and dissolving, and obtaining an aqueous phase;

[0014] Prepare the oil phase: mix the lecithin, weighting agent and oil-soluble aroma component according to a proportion, heat and stir to dissolve evenly, and obtain the oil phase;

[0015] Mixing and shearing: adding the above oil phase to the water phase and shearing to obtain emulsified flavor;

[0016] Wherein, the particle size of the emulsified flavor does not exceed 2 μm, and preferably, the particle size of the emulsified flavor is 0.5-2 μm.

[0017] The invention also provides a beverage containing the emulsified essence.

[0018] Preferably, the beverage contains 0.04%-0.1% of the emulsified flavor according to any one of claims 1 to 7. The percentage content of the emulsified flavor in the beverage includes but is not limited to 0.04% or 0.05% or 0.055% or 0.08% or 0.1%.

[0019] Beneficial effects of the present invention:

[0020] 1. Lecithin is a mixture of multiple components. Due to the structural differences of each component, the emulsifying ability of phospholipids of different compositions varies greatly. The inventor unexpectedly discovered that by combining phospholipids containing a certain amount of lysophosphatidylcholine with gum arabic modified with octenylsuccinic acid, a stable emulsion can be prepared. Compared with the stability of emulsions prepared by using gum arabic modified with octenylsuccinic acid alone, or using phospholipids containing lysophosphatidylcholine alone, or combining phospholipids without lysophosphatidylcholine with gum arabic modified with octenylsuccinic acid, or combining phospholipids containing a certain amount of lysophosphatidylcholine with natural gum arabic, the emulsified flavor prepared from the above emulsions has significantly better stability.

[0021] 2. Traditional emulsified flavors are generally emulsions using gum arabic as an emulsifier, and the preparation method often requires 1-3 high-pressure homogenizations to obtain a stable product; while the emulsified flavor preparation method of the present application has a simple overall process, and a stable flavor product can be obtained by simple shearing, without the need for further dispersion processes such as homogenization.

[0022] 3. When preparing emulsified flavors according to the emulsified flavor preparation method, even under the same formula, the particle size can be arbitrarily controlled within 0.5-2 μm by controlling the degree of shear, thereby ensuring the excellent stability of the flavor product and extending the shelf life of the flavor product to more than 12 months. The flavor and turbidity control requirements can be met by simple shear control. For example, if the turbidity needs to be increased, the degree of shear can be reduced to increase the particle size. However, in the past, the particle size of emulsified flavor products was limited in adjustable range after the formula was determined, under the premise of stable quality.

[0023] 4. The oil phase density of emulsified flavors is not sensitive to the density of beverages. The same emulsified flavor product can be used in beverage systems of different densities. DETAILED DESCRIPTION

[0024] The present invention is further described below by means of specific examples. The following examples are only used to illustrate the present invention but are not intended to limit the present invention. The total mass of the flavors in the following examples and control examples is based on 1 kg.

[0025] Example 1

[0026] This embodiment provides an emulsified flavor, which consists of the following ingredients: 100g of gum arabic modified with octenylsuccinic acid, 10g of anhydrous citric acid, 1g of sodium benzoate, 1g of phospholipids, 50g of sweet orange oil, 7.15g of rosin glycerol ester and balance water, wherein the content of lysophosphatidylcholine in the phospholipids is 5wt%.

[0027] The preparation method of the emulsified flavor in this embodiment comprises the following steps:

[0028] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid, sodium benzoate, and gum arabic modified with octenyl succinic acid into the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0029] Prepare the oil phase: weigh sweet orange oil according to the formula ratio, add rosin glyceride to the sweet orange oil according to the ratio, stir to dissolve completely, then add phospholipids, continue to stir until completely dissolved, to obtain the oil phase;

[0030] Mixing and shearing: adding the above oil phase to the water phase, mixing and putting into a high-speed dispersing shearing machine for shearing to obtain emulsified flavor;

[0031] The particle size of the emulsified flavor is Dv(90)=0.563, the relative density of the oil phase (at 20°C) is 0.962, and the shearing treatment condition is shearing at a rotation speed of 12000 rpm for 20 minutes.

[0032] Example 2

[0033] This embodiment provides an emulsified flavor, which consists of the following ingredients: 120g of gum arabic modified with octenylsuccinic acid, 10g of anhydrous citric acid, 1g of sodium benzoate, 10g of phospholipids, 100g of lemon oil, 64.5g of sucrose acetate isobutyrate and balance water, wherein the content of lysophosphatidylcholine in the phospholipid component is 8wt%.

[0034] The preparation method of the emulsified flavor in this embodiment comprises the following steps:

[0035] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid, sodium benzoate, and gum arabic modified with octenyl succinic acid into the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0036] Prepare the oil phase: weigh lemon oil according to the formula ratio, add sucrose acetate isobutyrate to the lemon oil according to the ratio, stir to dissolve completely, then add phospholipids, continue to stir until completely dissolved, to obtain the oil phase;

[0037] Mixing and shearing: adding the above oil phase to the water phase, mixing and putting into a high-speed dispersing shearing machine for shearing to obtain emulsified flavor;

[0038] The particle size of the emulsified flavor is Dv(90)=1.25, the relative density of the oil phase (at 20°C) is 1.013, and the shearing treatment condition is shearing for 15 minutes at a rotation speed of 10000 rpm.

[0039] Example 3

[0040] The composition of the emulsified flavor in this embodiment is consistent with that in Example 2.

[0041] In the preparation method of the emulsified flavor, the remaining steps are the same as those in Example 2, except that the shearing treatment condition in the shearing step is shearing at a rotation speed of 10000 rpm for 10 minutes and the particle size of the sheared sample is controlled to be 1.52 μm.

[0042] Example 4

[0043] The composition of the emulsified flavor in this embodiment is consistent with that in Example 2.

[0044] In the preparation method of the emulsified flavor, the remaining steps are the same as those in Example 2, except that the shearing treatment condition in the shearing step is shearing at a rotation speed of 8000 rpm for 10 minutes and the particle size of the sheared sample is controlled to be 1.85 μm.

[0045] Example 5

[0046] The embodiment provides an emulsified flavor, which is composed of the following ingredients: 300g of gum arabic modified with octenylsuccinic acid, 10g of anhydrous citric acid, 1.0g of sodium benzoate, 50g of phospholipids, 200g of oil-soluble milk flavor, 173g of hydrogenated rosin glycerol ester and balance water, wherein the content of lysophosphatidylcholine in the phospholipid component is 10wt%, and the solvent in the oil-soluble milk flavor is caprylic decanoic acid glyceride.

[0047] The preparation method of the emulsified flavor in this embodiment comprises the following steps:

[0048] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid, sodium benzoate, and gum arabic modified with octenyl succinic acid into the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0049] Prepare the oil phase: weigh the oil-soluble milk flavor according to the formula ratio, add hydrogenated rosin glycerol ester to the oil-soluble milk flavor according to the ratio, stir to dissolve completely, then add the lecithin, continue to stir until completely dissolved, and obtain the oil phase;

[0050] Mixing and shearing: adding the above oil phase to the water phase, mixing and putting into a high-speed dispersing shearing machine for shearing to obtain emulsified flavor;

[0051] The particle size of the emulsified flavor is Dv(90)=1.34, the relative density of the oil phase (at 20°C) is 1.035, and the shearing treatment condition is shearing at a rotation speed of 10000 rpm for 20 minutes.

[0052] Example 6

[0053] The composition of the emulsified flavor in this embodiment is consistent with that in Example 5.

[0054] In the preparation method of the emulsified flavor, except that the shearing treatment condition in the shearing step is shearing at a rotation speed of 10000 rpm for 10 minutes and the particle size of the sheared sample is controlled to 1.73 μm, the remaining steps are the same as those in Example 2, and the relative density of the emulsified flavor oil phase is 1.035.

[0055] Example 7

[0056] This embodiment provides an emulsified flavor, which consists of the following ingredients: 300g of octenylsuccinic acid-modified gum arabic, 10g of malic acid, 0.5g of potassium sorbate, 25g of phospholipids, 150g of milk flavor, 100g of rosin glycerol ester and balance water, wherein the content of lysophosphatidylcholine in the phospholipid component is 14wt%.

[0057] Comparative Example 1

[0058] The components of the emulsified flavor of this comparative example are the same as those of Example 2, except that the phospholipids do not contain lysophosphatidylcholine. Specifically, the emulsified flavor of this comparative example is composed of the following components: 120g of octenylsuccinic acid-modified gum arabic, 10g of anhydrous citric acid, 1g of sodium benzoate, 10g of phospholipids, 100g of lemon oil, 64.5g of sucrose acetate isobutyrate and the balance of water, wherein the phospholipids do not contain lysophosphatidylcholine.

[0059] The preparation method of the emulsified flavor comprises the following steps:

[0060] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid, sodium benzoate, and gum arabic modified with octenyl succinic acid into the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0061] Prepare the oil phase: weigh lemon oil according to the formula ratio, add sucrose acetate isobutyrate to the lemon oil according to the ratio, stir to dissolve completely, then add phospholipids, continue to stir until completely dissolved, to obtain the oil phase;

[0062] Mixing and shearing: adding the above oil phase to the water phase, mixing and putting into a high-speed dispersing shearing machine for shearing to obtain emulsified flavor;

[0063] The particle size of the emulsified flavor is Dv(90)=1.24, the relative density of the oil phase (at 20°C) is 1.01, and the shearing treatment condition is shearing at a rotation speed of 10000 rpm for 15 minutes.

[0064] Comparative Example 2

[0065] The components of the emulsified flavor of this comparative example are the same as those of Example 2 except that natural gum arabic is used instead of gum arabic modified with octenylsuccinic acid. Specifically, the emulsified flavor of this comparative example is composed of the following components: 120g natural gum arabic, 10g anhydrous citric acid, 1.5g sodium benzoate, 10g phospholipids, 100g lemon oil, 64.5g sucrose acetate isobutyrate and the balance water, wherein the content of lysophosphatidylcholine in the phospholipid component is 8wt%.

[0066] The preparation method of the emulsified flavor of this reference example comprises the following steps:

[0067] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid, sodium benzoate, and natural gum arabic to the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0068] Prepare the oil phase: weigh lemon oil according to the formula ratio, add sucrose acetate isobutyrate to the lemon oil according to the ratio, stir to dissolve completely, then add phospholipids, continue to stir until completely dissolved, to obtain the oil phase;

[0069] Mixing and shearing: Add the oil phase to the water phase, mix and put into a high-speed dispersing shearing machine for shearing until the particle size Dv(90) = 3.56 μm;

[0070] High-pressure homogenization: The sheared emulsion is placed in a high-pressure homogenizer for homogenization to obtain an emulsified flavor;

[0071] The homogenization process was carried out at a homogenization pressure of 280 / 50 bar and a homogenization temperature of 55°C. The particle size of the emulsified flavor after homogenization was 1.21 μm, the relative density of the oil phase (at 20°C) was 1.013, and the shearing process was carried out at a rotation speed of 10,000 rpm for 15 min.

[0072] Comparative Example 3

[0073] The emulsified flavor of this comparative example contains no phospholipids, and the other ingredients are the same as those of Example 2. Specifically, the emulsified flavor of this comparative example is composed of the following ingredients: 120 g of octenylsuccinic acid-modified gum arabic, 10 g of anhydrous citric acid, 1 g of sodium benzoate, 100 g of lemon oil, 64.5 g of sucrose acetate isobutyrate, and the balance of water.

[0074] The preparation method of the emulsified flavor of this reference example comprises the following steps:

[0075] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid, sodium benzoate, and gum arabic modified with octenyl succinic acid into the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0076] Prepare the oil phase: weigh lemon oil according to the formula ratio, add sucrose acetate isobutyrate to the lemon oil according to the ratio, stir and dissolve completely to obtain the oil phase;

[0077] Mixing and shearing: Add the oil phase to the water phase, mix and put into a high-speed dispersing shearing machine for shearing to obtain emulsified flavor;

[0078] The particle size of the emulsified flavor is Dv(90)=1.25 μm, the relative density of the oil phase (at 20° C.) is 1.015, and the shearing treatment condition is shearing for 15 min at a rotation speed of 10,000 rpm.

[0079] Comparative Example 4

[0080] The components of the emulsified flavor of this comparative example are the same as those of Example 2 except that the gum arabic modified with octenylsuccinic acid is not contained. Specifically, the emulsified flavor of this comparative example is composed of the following components: 10g of anhydrous citric acid, 10g of phospholipids, 1.0g of sodium benzoate, 100g of lemon oil, 64.5g of sucrose acetate isobutyrate and the balance of water, wherein the content of lysophosphatidylcholine in the phospholipids is 8wt%.

[0081] The preparation method of the emulsified flavor of this reference example comprises the following steps:

[0082] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid and sodium benzoate to the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0083] Prepare the oil phase: weigh lemon oil according to the formula ratio, add sucrose acetate isobutyrate to the lemon oil according to the ratio, stir to dissolve completely, then add phospholipids, continue to stir until completely dissolved, to obtain the oil phase;

[0084] Mixing and shearing: Add the oil phase to the water phase, mix and put into a high-speed dispersing shearing machine for shearing until the particle size Dv(90) = 8.52 μm;

[0085] High-pressure homogenization: The sheared emulsion is placed in a high-pressure homogenizer for homogenization to reduce the particle size and obtain an emulsified flavor;

[0086] Among them, the relative density of the emulsified essential oil phase (at 20°C) is 1.013, the shear treatment conditions are shearing at a rotation speed of 10000 rpm for 15 minutes, the homogenization treatment is carried out under a pressure of 280 / 50 bar and a homogenization temperature of 55°C, the particle size after homogenization once is Dv(90)=5.35μm, the particle size after homogenization twice is Dv(90)=5.22μm, and the particle size after homogenization three times is Dv(90)=5.26μm.

[0087] Comparative Example 5

[0088] The emulsified flavor composition of this comparative example uses ordinary natural gum arabic as an emulsifier and does not add phospholipid components, and the remaining components are the same as those of comparative example 2. Specifically, the emulsified flavor in this comparative example is composed of the following components: 120g natural gum arabic, 10g anhydrous citric acid, 1.0g sodium benzoate, 100g lemon oil, 64.5g sucrose acetate isobutyrate, and the balance water.

[0089] The preparation method of the emulsified flavor of this reference example comprises the following steps:

[0090] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid, sodium benzoate, and natural gum arabic to the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0091] Prepare the oil phase: weigh lemon oil according to the formula ratio, add sucrose acetate isobutyrate to the lemon oil according to the ratio, and stir until it is completely dissolved to obtain the oil phase;

[0092] Mixing and shearing: Add the oil phase to the water phase, mix and put into a high-speed dispersing shearing machine for shearing until the particle size Dv(90)=2.32μm;

[0093] High-pressure homogenization: The sheared emulsion is placed in a high-pressure homogenizer for homogenization to obtain an emulsified flavor;

[0094] Among them, the relative density of the emulsified essential oil phase (at 20°C) is 1.015, the shear treatment conditions are shearing at a rotation speed of 10000 rpm for 15 minutes, the homogenization treatment is carried out at a homogenization pressure of 280 / 50 bar and a homogenization temperature of 55°C, and the particle size of the emulsified flavor after homogenization is Dv(90)=1.24μm.

[0095] Comparative Example 6

[0096] The emulsified flavor of this comparative example has the same ingredients and proportions as those of Example 2, except that the content of lysophosphatidylcholine in phospholipids is 15wt%. Specifically, the emulsified flavor of this comparative example is composed of the following ingredients: 120g of octenylsuccinic acid-modified gum arabic, 10g of anhydrous citric acid, 1.0g of sodium benzoate, 10g of phospholipids, 100g of lemon oil, 64.5g of sucrose acetate isobutyrate and the balance of water, wherein the content of lysophosphatidylcholine in the phospholipids is 15wt%.

[0097] The preparation method of the emulsified flavor comprises the following steps:

[0098] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid, sodium benzoate, and gum arabic modified with octenyl succinic acid into the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0099] Prepare the oil phase: weigh lemon oil according to the formula ratio, add sucrose acetate isobutyrate to the lemon oil according to the ratio, stir to dissolve completely, then add phospholipids, continue to stir until completely dissolved, to obtain the oil phase;

[0100] Mixing and shearing: adding the above oil phase to the water phase, mixing and putting into a high-speed dispersing shearing machine for shearing to obtain emulsified flavor;

[0101] The particle size of the emulsified flavor is Dv(90)=1.27, the relative density of the oil phase (at 20°C) is 1.013, and the shearing treatment condition is shearing for 15 minutes at a rotation speed of 10,000 rpm.

[0102] Comparative Example 7

[0103] The emulsified flavor of this comparative example has the same ingredients and proportions as those of Example 2, except that the content of lysophosphatidylcholine in phospholipids is 21wt%. Specifically, the emulsified flavor of this comparative example is composed of the following ingredients: 120g of octenylsuccinic acid-modified gum arabic, 10g of anhydrous citric acid, 1.0g of sodium benzoate, 10g of phospholipids, 100g of lemon oil, 64.5g of sucrose acetate isobutyrate and the balance of water, wherein the content of lysophosphatidylcholine in the phospholipids is 21wt%.

[0104] The preparation method of the emulsified flavor comprises the following steps:

[0105] Prepare the aqueous phase: weigh water according to the formula ratio, add anhydrous citric acid, sodium benzoate, and gum arabic modified with octenyl succinic acid into the water in order according to the ratio under stirring, and stir until they are completely dissolved to obtain the aqueous phase;

[0106] Prepare the oil phase: weigh lemon oil according to the formula ratio, add sucrose acetate isobutyrate to the lemon oil according to the ratio, stir to dissolve completely, then add phospholipids, continue to stir until completely dissolved, to obtain the oil phase;

[0107] Mixing and shearing: adding the above oil phase to the water phase, mixing and putting into a high-speed dispersing shearing machine for shearing to obtain emulsified flavor;

[0108] The particle size of the emulsified flavor is Dv(90)=1.24, the relative density of the oil phase (at 20°C) is 1.013, and the shearing treatment condition is shearing at a rotation speed of 10000 rpm for 15 minutes.

[0109] 1. Storage stability test of emulsified flavors

[0110] Take an equal amount of the emulsified flavors of Examples 1 to 6 and Control Examples 1 to 7, and divide the emulsified flavors of each Example and Control Example into three equal parts, and place them at constant temperatures of 25°C, 37°C, and 55°C for storage stability tests. During the storage process, the particle size of each emulsified flavor is measured after 3 days, 1 week, 2 weeks, and 3 weeks, respectively. The results of the change in the particle size of the flavor during the storage process are shown in Table 1 below.

[0111] Table 1 Schematic diagram of particle size changes during flavor storage

[0112]

[0113] It can be seen from Table 1 that the particle sizes of the flavors of Examples 1-6 did not change significantly at the experimental storage temperature; the formulas of Examples 2-4 were the same, and different particle sizes were controlled by the shear degree, and the obtained emulsions were very stable.

[0114] Compared with the emulsified flavor of Example 2, although the emulsified flavors of Control Examples 1 and 3 both use gum arabic modified with octenylsuccinic acid as an emulsifier, and the emulsion particle size can be reduced to about 1.25 μm through the shear process, the particle size of the emulsified flavors of Control Examples 1 and 3 increases significantly during storage until the oil and water are separated. From the particle size data, the stability is ranked as follows: Example 2>Control Example 3>Control Example 1. It can be seen that gum arabic modified with octenylsuccinic acid is a good emulsifier for preparing oil-in-water emulsions, but there are stability problems when used alone. Even if it is used in combination with phospholipids, it may not necessarily produce a positive improvement effect. Only when the phospholipids specified in the present invention are used in combination with it can the ideal effect be achieved.

[0115] Compared with the emulsified flavor of Example 2, although the emulsified flavors of Reference Examples 2 and 4 both use phospholipids containing lysophosphatidylcholine, the emulsified flavors of Reference Examples 2 and 4 cannot achieve the particle size requirement of 1.25 μm by shearing during the preparation process. After the emulsified flavor of Reference Example 2 is compounded with natural gum arabic and phospholipids, although the particle size requirement can be temporarily achieved by homogenization, oil-water stratification soon occurs during the storage process; while Reference Example 4 only uses phospholipids containing lysophosphatidylcholine as an emulsifier, and the particle size requirement cannot be achieved even by homogenization, and the stability is also worse. The emulsified flavor of Reference Example 5 uses unmodified natural gum arabic as an emulsifier, and no phospholipid components are added. In terms of emulsion preparation, homogenization is also required to achieve the particle size requirement of less than 2 μm. The performance in terms of stability is also poor, but it is more stable than the emulsified flavor of Reference Example 2, that is, phospholipids cannot improve the stability of natural gum arabic emulsified flavors, but accelerate their demulsification. As can be seen from the above, although gum arabic and lecithin are known emulsifiers, ideal effects cannot be achieved by using them alone or simply compounding them.

[0116] Although the emulsified flavors of Control Example 6, Control Example 7, and Example 2 all use phospholipids containing lysophosphatidylcholine and gum arabic modified with octenylsuccinic acid as emulsifiers, the proportion of lysophosphatidylcholine in the phospholipids used in Control Examples 6 and 7 is relatively high, 15wt% and 21wt%, respectively. During the storage stability experiment of the prepared emulsified flavors, although the particle size changes little at 25°C, the particle size fluctuates greatly under storage conditions at higher temperatures, such as 37°C and 55°C in Table 1. The particle size shows a trend of first decreasing and then increasing. The stability is worse than that of Example 2, and it is not suitable for high temperature storage and transportation.

[0117] 2. Stability test of emulsified flavors in beverages

[0118] Take equal amounts of the emulsified flavors of Examples 1 to 6 and Control Examples 1 to 4, and add them to beverages of the same formula at a rate of 0.5‰, respectively. After UHT sterilization, let the beverages stand at room temperature under the same conditions for 1 month, 3 months, and 9 months, and observe the precipitation and floating oil in the beverages. During the test, considering that the storage stability of the emulsified flavors of Control Examples 1 and 2 is not ideal, the preparation of the beverage products is completed within 1 day after the emulsified flavors are prepared. The stability test results are shown in Table 2 below.

[0119] Table 2 Stability changes of flavors in beverages

[0120]

[0121] The relative density of the emulsified flavor oil phase of Example 1 is 0.962, the relative density of the emulsified flavor oil phase of Examples 2-4 is 1.013, and the relative density of the emulsified flavor oil phase of Examples 5-6 is 1.035. As can be seen from Table 2, the emulsified flavors of Examples 1-6 are stable in the room temperature storage process in beverages of different densities, and there is no floating or sinking. For traditional emulsified flavors, in order to prevent them from floating or settling in liquid beverages, the relative density of the oil phase is usually controlled to be no more than 0.002 different from the relative density of the beverage. If the density of the oil phase is too low or too high, the emulsion will float and precipitate, affecting the quality of the beverage.

[0122] The relative density difference between the emulsified essential oil phase of reference examples 1 and 3 and the relative density of beverages ① and ② exceeded 0.002, and floating occurred in the initial stage of beverage storage. The relative density difference between the emulsified essential oil phase of reference examples 1 and 3 and the relative density of beverage ③ did not exceed 0.002. In the initial stage of storage, there was no floating and precipitation, but floating problems occurred in the later stage, and the floating of reference example 1 was relatively obvious. The relative density difference between the emulsified essential oil phase density of Example 1 and beverage ① reached 0.088, but the flavor was still stable in beverage ①. It can be seen that the density of the emulsified essential oil phase of the present invention is not sensitive to the density of the beverage. The same emulsified flavor product can be used in beverage systems of different densities, with wide applicability, and no need to adjust the oil phase density according to different beverage systems like conventional emulsified flavors.

[0123] The above embodiments are intended to illustrate the present invention, not to limit the present invention. Any solution that is a simple transformation of the present invention belongs to the protection scope of the present invention.

Claims

1. An emulsified flavor, characterized in that: The emulsified flavor comprises gum arabic modified by octenylsuccinic acid and phospholipids, wherein the content of lysophosphatidylcholine in the phospholipids is ≥5wt%.

2. The emulsified flavor according to claim 1, characterized in that: The content of lysophosphatidylcholine in the phospholipid is 7wt%-14wt%.

3. The emulsified flavor according to claim 1, characterized in that: The emulsified flavor is composed of the following ingredients in percentage by mass: 10%-30% of octenylsuccinic acid-modified gum arabic, 0.1%-5.0% of phospholipids, 0.5%-18% of a weighting agent, 5%-20% of an oil-soluble aroma component, 0.1%-2% of an acidity regulator, 0.005%-0.1% of a preservative, and the balance of water.

4. The emulsified flavor according to claim 3, characterized in that: The weighting agent is at least one of sucrose acetate isobutyrate, rosin glycerol ester or hydrogenated rosin glycerol ester.

5. The emulsified flavor according to claim 3, characterized in that: The oil-soluble aroma component is a plant essential oil or an oil-soluble aroma base, the plant essential oil is at least one of lemon oil, sweet orange oil, pomelo oil, white lime oil, rose essential oil, lavender essential oil or ginger oil, and the oil-soluble aroma base is at least one of milk flavor, cream flavor, butter flavor, condensed milk flavor, strawberry flavor, apple flavor, coconut flavor, walnut flavor or hazelnut flavor.

6. The emulsified flavor according to claim 3, characterized in that: The acidity regulator is at least one of citric acid and its salts, malic acid and its salts, lactic acid and its salts, acetic acid and its salts, hydrochloric acid and its salts, succinic acid and its salts, tartaric acid and its salts, or phosphoric acid and its salts.

7. The emulsified flavor according to claim 3, characterized in that: The preservative is sodium benzoate or potassium sorbate.

8. A method for preparing the emulsified flavor according to any one of claims 3 to 9, characterized in that: It includes the following steps: Preparing an aqueous phase: mixing gum arabic modified with octenyl succinic acid, an acidity regulator, a preservative and water according to a proportion, stirring and dissolving, and obtaining an aqueous phase; Prepare the oil phase: mix the lecithin, weighting agent and oil-soluble aroma component according to a proportion, heat and stir to dissolve evenly, and obtain the oil phase; Mixing and shearing: adding the above oil phase to the water phase and shearing to obtain emulsified flavor; Wherein, the particle size of the emulsified flavor does not exceed 2 μm.

9. A beverage, characterized in that: The beverage comprises the emulsified flavor according to any one of claims 1 to 7.

10. The beverage according to claim 9, characterized in that: The beverage contains 0.04%-0.1% of the emulsified flavor according to any one of claims 1 to 7.

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