Alcohol-free beverage with wine-like flavor and preparation method thereof

Abstract

The invention discloses a wine-like flavor alcohol-free beverage and a preparation method thereof, and particularly relates to the technical field of drinks, the wine-like flavor alcohol-free beverage comprises the following preparation raw materials by gram: 430 g of glycerol (glycerol), 1.5 g of ethyl acetate, 0.2 g of decolorized water-soluble capsicum oleoresin, 0.018 g of sucrose octaacetate, 0.7 g of potassium sorbate, 1000 g of purified water, 4.5 g of 2-(4-methoxyphenoxy)-sodium propionate, and the balance of water. The ethyl acetate, the decolorized water-soluble capsicum oleoresin, the 2-(4-methoxyphenoxy)-sodium propionate and the sucrose octaacetate are edible flavors and fragrances, and 2 g of ethyl hexanoate can be used for replacing 1.5 g of ethyl acetate. In the preparation process of the wine-like flavor alcohol-free beverage, no ethanol residue is generated after the raw materials are mixed, heated and stirred; when the beverage is prepared, a large amount of time is not needed for distillation, the distillation time does not need to be controlled, the preparation method is simpler, and the yield is higher.

Description

Technical Field

[0001] The present invention relates to the field of beverages, and in particular to a non-alcoholic beverage with a wine-like flavor and a preparation method thereof. Background Art

[0002] Beverages refer to drinks made from one or more edible ingredients, with or without auxiliary materials, food additives, and food nutrient fortifiers. The ethanol content of beverages on the market generally does not exceed 0.5%. There are many types of beverages available, such as carbonated beverages, fruit and vegetable juices, protein drinks, etc.

[0003] The Chinese patent application number CN104432343B, entitled "A Method for Making a Fermented Winter Melon Non-alcoholic Beverage," discloses the following steps: wash the winter melon, peel it, and remove the seeds; weigh a certain amount of the peeled and seeded winter melon; beat it with a beater to obtain winter melon pulp; add glucose (5-10% by weight of the winter melon pulp); add soy protein peptide (2-3% by weight of the winter melon pulp); add clean water (50-70% by weight of the winter melon pulp); stir evenly; heat to 70-75°C, hold for 10 minutes, cool naturally to 22-28°C; add 10% of liquid oyster mushroom seeds; and shake on a shaker at 150-180 rpm and 22-28°C. After fermentation for 70-80 hours, the mixture is filtered, the filtrate is sterilized at 121°C for 10-15 minutes, cooled to 28-30°C, 0.1% active dry yeast is added, and the mixture is fermented at 28-30°C for 16-20 hours. The fermentation liquid is then distilled to remove ethanol and filtered to obtain a filtrate. Water is added to the filtrate to make up for the same volume of liquid distilled off to obtain the fermentation stock solution. The fermentation stock solution is blended, filtered, bottled, and sterilized to obtain the finished product. However, this non-alcoholic beverage contains residual ethanol after fermentation. The preparation of this non-alcoholic beverage requires a long distillation period to remove the residual ethanol, and the preparation of the beverage takes a long time. Summary of the Invention

[0004] Technical issues solved:

[0005] In view of the deficiencies in the prior art, the first aspect of the present invention provides a non-alcoholic beverage with a wine-like flavor, which solves the problems mentioned in the background art.

[0006] Technical solution:

[0007] A non-alcoholic beverage with a wine-like flavor, measured in grams, is prepared from the following raw materials: 430g of glycerol (propylene glycol), 1.5g of ethyl acetate, 0.2g of decolorized water-soluble capsicum oleoresin, 0.018g of sucrose octaacetate, 0.7g of potassium sorbate, 1000g of purified water, and 4.5g of sodium 2-(4-methoxyphenoxy) propionate.

[0008] As a preferred embodiment, the ethyl acetate, decolorized water-soluble capsicum oleoresin, 2-(4-methoxyphenoxy)-sodium propionate and sucrose octaacetate are all edible flavors and fragrances.

[0009] Preferably, the 1.5 g of ethyl acetate can be replaced by 2 g of ethyl hexanoate.

[0010] Preferably, the mass fraction of glycerol is 30%.

[0011] Preferably, the operating environment temperature range for preparing the raw materials is 5°C-35°C.

[0012] A second aspect of the present invention provides a method for preparing a wine-flavored non-alcoholic beverage, comprising the following steps:

[0013] S1: Prepare beaker, stirring container, stirring tool, weighing machine and thermometer;

[0014] S2: Disinfect and clean beakers, mixing containers, and stirring tools;

[0015] S3: Add purified water to the beaker and heat the purified water to 90°C;

[0016] S4: Add sucrose octaacetate and 2-(4-methoxyphenoxy)-

[0017] Sodium propionate, stir the solution in the beaker with a stirring tool until it is fully dissolved;

[0018] S5: Weigh the beaker and the solution therein, then add the purified water lost by evaporation and stir;

[0019] S6: Cool the beaker and the solution therein, measure the solution temperature with a thermometer, and when the temperature drops to 40°C, add glycerol, ethyl acetate or ethyl caproate, decolorized water-soluble capsicum oleoresin, and potassium sorbate to the solution and stir until fully dissolved.

[0020] S7: Weigh the beaker and the solution therein, then add the purified water lost by evaporation and stir thoroughly.

[0021] S8: After cooling, a non-alcoholic beverage with a wine-like flavor is obtained.

[0022] In the above technical solution, the technical effects provided by the present invention are:

[0023] The raw materials of the present invention are glycerol (glycerol), ethyl acetate, decolorized water-soluble capsicum oleoresin, sucrose octaacetate, potassium sorbate, purified water, 2-(4-methoxyphenoxy)-

[0024] Sodium propionate, during the preparation process, no ethanol residue is generated after the raw materials are mixed, heated and stirred. When making the beverage, it is not necessary to spend a lot of time on distillation, nor is it necessary to control the distillation time. The preparation method is simpler and the yield is higher. At the same time, the alcohol-flavored non-alcoholic beverage of the present invention has the flavor of white wine when consumed, and under the action of glycerol, the spicy stimulation of the beverage in the mouth can be alleviated to a certain extent, so that the alcohol-flavored non-alcoholic beverage of the present invention satisfies customers who like the taste of wine. After drinking the alcohol-flavored non-alcoholic beverage of the present invention, there is no alcohol stimulating the brain, and it will not affect the drinker's other activities such as going to work, driving, etc. DETAILED DESCRIPTION

[0025] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below.

[0026] Example 1

[0027] The invention provides a non-alcoholic beverage with a wine-like flavor. The raw materials for preparation include, by gram, 430g of glycerol (propylene glycol), 1.5g of ethyl acetate, 0.2g of decolorized water-soluble capsicum oleoresin, 0.018g of sucrose octaacetate, 0.7g of potassium sorbate, 1000g of purified water, and 4.5g of 2-(4-methoxyphenoxy)-sodium propionate.

[0028] In some examples, ethyl acetate, decolorized water-soluble capsicum oleoresin, 2-(4-

[0029] Sodium methoxyphenoxy)-propionate and sucrose octaacetate are both edible flavors and fragrances.

[0030] In some examples, 1.5 g of ethyl acetate can be replaced with 2 grams of ethyl hexanoate.

[0031] Preferably, the mass fraction of glycerol is 30%.

[0032] Preferably, the operating environment temperature range for preparing the raw materials is 5°C;

[0033] Example 2

[0034] The invention provides a non-alcoholic beverage with a wine-like flavor. The raw materials for preparation include, by gram, 215g of glycerol (propylene glycol), 1g of ethyl caproate, 0.1g of decolorized water-soluble capsicum oleoresin, 0.009g of sucrose octaacetate, 0.35g of potassium sorbate, 500g of purified water, and 2.25g of sodium 2-(4-methoxyphenoxy)-propionate.

[0035] In some examples, ethyl acetate, decolorized water-soluble capsicum oleoresin, 2-(4-

[0036] Sodium methoxyphenoxy)-propionate and sucrose octaacetate are both edible flavors and fragrances.

[0037] Preferably, the mass fraction of glycerol is 30%.

[0038] Preferably, the operating environment temperature range for preparing the raw materials is 10°C.

[0039] Example 3

[0040] The invention provides a non-alcoholic beverage with a wine-like flavor. The raw materials for preparation include, by gram, 645g of glycerol (propylene glycol), 2.25g of ethyl acetate, 0.3g of decolorized water-soluble capsicum oleoresin, 0.027g of sucrose octaacetate, 1.05g of potassium sorbate, 1500g of purified water, and 6.75g of 2-(4-methoxyphenoxy)-sodium propionate.

[0041] In some examples, ethyl acetate, decolorized water-soluble capsicum oleoresin, 2-(4-

[0042] Sodium methoxyphenoxy)-propionate and sucrose octaacetate are both edible flavors and fragrances.

[0043] In some examples, 2.25 g of ethyl acetate can be replaced with 3 grams of ethyl hexanoate.

[0044] Preferably, the mass fraction of glycerol is 30%.

[0045] Preferably, the operating environment temperature range for preparing the raw materials is 25°C.

[0046] Specifically, the ingredients of the present invention are: purified water, glycerol (glycerol) (content ≥ 99.7%), edible flavors and spices (ethyl acetate (content ≥

[0047] 99%) or ethyl hexanoate (content ≥ 98%), decolorized water-soluble capsicum oleoresin (content 6.6%), 2-(4-methoxyphenoxy)-sodium propionate (content

[0048] 85%), sucrose octaacetate (content ≥98%), potassium sorbate;

[0049] Specifically, purified water is used as a solvent carrier; glycerol is used to lower the freezing point of the finished product (the freezing point of a glycerol aqueous solution with a glycerol mass fraction of 30% is -9.5°C); it gives the finished product a mellower taste; it is antiseptic (a glycerol aqueous solution with a glycerol mass fraction of 30% has a certain antiseptic property); it can alleviate the spicy stimulation of the finished product to a certain extent; ethyl acetate or ethyl hexanoate gives the finished product a flavor similar to that of white wine; decolorized water-soluble capsicum oleoresin: it gives the finished product a spicy taste similar to that of white wine; 2-(4-methoxyphenoxy)-

[0050] Sodium propionate: suppresses the sweetness of the finished product when it enters the mouth; Sucrose octaacetate:

[0051] It suppresses the sweet aftertaste of the finished drink; the function of potassium sorbate is as a preservative.

[0052] A method for preparing a non-alcoholic beverage with a wine-like flavor comprises the following steps:

[0053] S1: Prepare beaker, stirring container, stirring tool, weighing machine and thermometer;

[0054] S2: Disinfect and clean beakers, mixing containers, and stirring tools;

[0055] S3: Add purified water to the beaker and heat the purified water to 90°C;

[0056] S4: Add sucrose octaacetate and 2-(4-methoxyphenoxy)-

[0057] Sodium propionate, stir the solution in the beaker with a stirring tool until it is fully dissolved;

[0058] S5: Weigh the beaker and the solution therein, then add the purified water lost by evaporation and stir;

[0059] S6: Cool the beaker and the solution therein, measure the solution temperature with a thermometer, and when the temperature drops to 40°C, add glycerol, ethyl acetate or ethyl caproate, decolorized water-soluble capsicum oleoresin, and potassium sorbate to the solution and stir until fully dissolved.

[0060] S7: Weigh the beaker and the solution therein, then add the purified water lost by evaporation and stir thoroughly.

[0061] S8: After cooling, a non-alcoholic beverage with a wine-like flavor is obtained.

[0062] Related test 1 of the non-alcoholic beverage of the present invention:

[0063] When stirring the raw materials, keep the temperature of the container at 80℃. By changing the ambient temperature, test the aroma of the non-alcoholic beverage. For specific results, refer to the table:

[0064] Example Ambient temperature Aroma of non-alcoholic beverages Example 1 5℃ weak Example 2 10℃ Moderate Example 3 25℃ Rich

[0065] As can be seen from Table 1, when the temperature of the container is 80°C when stirring the raw materials, the aroma of the non-alcoholic beverage obtained after stirring at an ambient temperature of 5°C in Example 1 is weak, the aroma of the non-alcoholic beverage obtained after stirring at an ambient temperature of 10°C in Example 2 is moderate, and the aroma of the non-alcoholic beverage obtained after stirring at an ambient temperature of 25°C in Example 3 is strong. After tasting, the non-alcoholic beverage obtained after stirring at 25°C is suitable for most people, while the non-alcoholic beverages obtained after stirring at 5°C and 10°C are suitable for a small number of people.

[0066] Generally speaking, non-alcoholic beverages have no suspended matter or sediment, and their taste is similar to that of white wine.

[0067] The above description is merely illustrative of certain exemplary embodiments of the present invention. It is understood that those skilled in the art will be able to modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the above description is illustrative in nature and should not be construed as limiting the scope of protection of the claims.

Claims

1. A non-alcoholic beverage with a wine-like flavor, characterized by: The raw materials for preparation include: 430g glycerol (propylene glycol), 1.5g ethyl acetate, 0.2g decolorized water-soluble capsicum oleoresin, 0.018g sucrose octaacetate, 0.7g potassium sorbate, 1000g purified water, and 4.5g sodium 2-(4-methoxyphenoxy) propionate.

2. The alcohol-flavored non-alcoholic beverage according to claim 1, characterized in that: The ethyl acetate, decolorized water-soluble capsicum oleoresin, 2-(4-methoxyphenoxy)-sodium propionate and sucrose octaacetate are all edible flavors and spices.

3. The alcohol-flavored non-alcoholic beverage according to claim 1, characterized in that: The 1.5 g of ethyl acetate can be replaced by 2 g of ethyl hexanoate.

4. The alcohol-flavored non-alcoholic beverage according to claim 1, characterized in that: The mass fraction of the glycerol is 30%.

5. The alcohol-flavored non-alcoholic beverage according to claim 1, characterized in that: The operating environment temperature range for preparing raw materials is 5°C-35°C.

6. A method for preparing a non-alcoholic beverage with a wine-like flavor, according to any one of claims 1 to 5, characterized in that: The steps include: S1: Prepare beaker, stirring container, stirring tool, weighing machine and thermometer; S2: Disinfect and clean beakers, mixing containers, and stirring tools; S3: Add purified water to the beaker and heat the purified water to 90°C; S4: Add sucrose octaacetate and sodium 2-(4-methoxyphenoxy)-propionate to the beaker, and stir the solution in the beaker with a stirring tool until it is fully dissolved; S5: Weigh the beaker and the solution therein, then add the purified water lost by evaporation and stir; S6: Cool the beaker and the solution therein, measure the solution temperature with a thermometer, and when the temperature drops to 40°C, add glycerol, ethyl acetate or ethyl caproate, decolorized water-soluble capsicum oleoresin, and potassium sorbate to the solution and stir until fully dissolved. S7: Weigh the beaker and the solution therein, then add the purified water lost by evaporation and stir thoroughly. S8: After cooling, a non-alcoholic beverage with a wine-like flavor is obtained.