Preparation process of functional beverage rich in various nutritional seasoning components

Abstract

The invention relates to the technical field of functional beverage preparation, in particular to a preparation process of a functional beverage rich in various nutritional seasoning ingredients, which comprises lemon yellow, carmine, citric acid, sodium citrate, sweet orange essence, potassium sorbate, edible salt, sucralose, stevioside and water. Active components in the sweet orange essence are completely reserved by adopting a supercritical CO2 extraction technology and are synergistic with a compound sweetening agent, so that bad aftertaste is eliminated while the dosage of an artificial sweetening agent is reduced, a load-free fresh and sweet taste is realized, a dual protection mechanism is formed by an acidic buffer system and a preservative, the shelf life is prolonged, electrolyte balance is maintained, and the quality guarantee period of the sweet orange essence is prolonged. In the production process, through a nitrogen protection technology and a stepped sterilization technology, heat-sensitive substances are protected to the maximum extent, the stability of flavor and nutrition is ensured, an intelligent quality control system is combined with precision filtration and optical detection, efficient and clean production is achieved, and the sensory quality and safety of products reach the industry leading level.

Description

Technical Field

[0001] The invention relates to the technical field of functional beverage preparation, and in particular to a process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients. Background Art

[0002] Functional beverages are water-based beverages that, through the addition of nutrients, functional factors, or specific active ingredients, have the potential to regulate human functions, replenish energy, or enhance health. With the increasing adoption of healthy consumption concepts, market demand for functional beverages has shifted from simply quenching thirst to a comprehensive focus on nutritional enhancement, flavor enhancement, and safety and cleanliness. These beverages must balance functionality, palatability, and safety.

[0003] The current preparation process of functional beverages has significant limitations, which are mainly reflected in the irreconcilable contradiction between reliance on synthetic additives and retaining natural activity. Specifically,

[0004] Excessive use of synthetic additives. Traditional processes generally rely on high doses of synthetic pigments and preservatives to maintain color stability and shelf life. This is not only contrary to the clean label trend, but long-term consumption may cause health concerns among consumers.

[0005] The loss of natural active ingredients during processing. The existing high-temperature sterilization process causes the loss rate of heat-sensitive functional factors to be as high as 20%-30%. At the same time, the natural aroma components in flavors are easily volatile or degraded in high temperature and oxidative environments, forcing companies to add artificial flavors to compensate for flavor deficiencies, forming a "vicious cycle of additives";

[0006] The imbalance between flavor and health: High-intensity sweeteners used alone can easily produce a bitter aftertaste, which requires the addition of sugar or flavor masking agents, violating the low-sugar requirement. Existing technologies lack effective flavor synergy design, making it difficult to achieve the health benefits of "reducing sugar without sacrificing flavor." Summary of the Invention

[0007] In order to solve the technical problems existing in the above-mentioned prior art, the present invention proposes a preparation process for functional beverages rich in multiple nutritional and flavoring ingredients. Natural hesperidin is retained through supercritical extraction, and the compound sweetener reduces 50% of synthetic additives, achieving healthy and low-sugar beverages, extending the shelf life, improving process efficiency, and achieving a high pass rate, thereby solving the industry pain points of nutritional activity retention, flavor stability and production efficiency.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] A functional beverage rich in multiple nutritional and flavoring ingredients comprises the following components: 0.0004% tartrazine, 0.0004% carmine, 0.15% citric acid, 0.05% sodium citrate, 0.1% sweet orange flavor, 0.05% potassium sorbate, 0.15% edible salt, 0.004% sucralose, 0.01% steviol glycoside, and the remainder is water.

[0010] A process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients comprises the following steps:

[0011] S1 Raw material processing: Select fresh, uncontaminated raw materials, including the various additives listed above and purified water, and conduct strict quality inspections on all raw materials to ensure that they meet production standards. Accurately weigh each raw material according to the formula and place them separately for subsequent operations;

[0012] S2. High-speed shear dissolution: The weighed raw materials are placed in the shear tank in sequence. The high-speed shearing equipment is turned on to shear the materials in the tank to fully mix and dissolve them. The shearing time is controlled at about 15 minutes, which can be adjusted according to actual conditions to ensure that all raw materials are completely dissolved.

[0013] S3. Filter after complete dissolution: After the shear dissolution is completed, filter the mixture immediately to remove impurities and particles in the mixture to ensure the clarity of the beverage;

[0014] S4. Sterilization and filling: The filtered beverage is filled and immediately sterilized at 126°C for 15 seconds. After sterilization, it is sterilized in a water bath at 115°C for 30 minutes.

[0015] S5. Sampling inspection and packaging for storage: Sample inspection is carried out on the beverages after filling to test whether their quality indicators meet the requirements. After the sampling inspection is passed, the beverages are packaged and a qualified label is affixed, and the packaged beverages are stored in the warehouse.

[0016] Furthermore, the sweet orange essence in step S1 is extracted from supercritical CO2, with a hesperidin content of ≥15 mg / 100 ml, and all powdered raw materials need to be frozen at -18°C for 2 hours and then passed through an 80-mesh sieve to remove lumps.

[0017] Furthermore, the high-speed shear dissolution in step S2 adopts three-stage variable speed control and is carried out under nitrogen protection throughout the process, with the first stage being 2000 rpm for premixing for 30 s, the second stage being 6000 rpm for main mixing for 3 min, and the third stage being 4000 rpm for stabilization for 1 min. The dissolution temperature is controlled at 55±2°C.

[0018] Furthermore, the filtration in step S3 adopts gradient filtration technology, with a 200-mesh activated carbon adsorption layer, a 1 μm ceramic membrane, and a 0.2 μm polymer membrane in the front, a filtration pressure of 0.3 MPa, a transmittance (600 nm) after filtration ≥ 95%, and a turbidity ≤ 0.5 NTU.

[0019] Furthermore, in step S4, the sterilization process adopts instantaneous sterilization and water bath sterilization;

[0020] Instant sterilization: temperature 125℃, time 15s;

[0021] Water bath sterilization: 115℃, total time 30min, cooling rate ≤3℃ / min.

[0022] Furthermore, in step S4, the filling line is equipped with a visual inspection system to identify suspended particles ≥0.5 mm, the filling accuracy error is ≤±1 ml, and nitrogen filling is used (oxygen content <0.5 ppm).

[0023] Furthermore, in step S5, the sampling inspection includes:

[0024] Electronic tongue analysis: bitterness value ≤2.0;

[0025] Microbiological detection: mold ≤ 1 CFU / mL;

[0026] Physical and chemical indicators: pH 3.2±0.1.

[0027] Furthermore, in step S5, the sampling inspection includes:

[0028] Color: ΔE≤1.0;

[0029] Smell: Sweet orange aroma intensity ≥ 8 points.

[0030] Furthermore, in step S1, citric acid and sodium citrate are premixed and the pH is adjusted to 3.5-4.0 before being put into shearing. The molar ratio is adjusted to 3:1±0.2 by online pH monitoring feedback to maintain pH stability at 3.5-4.0.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] 1. Supercritical extraction technology preserves the natural hesperidin in the sweet orange flavor. Combined with a blended sweetener system, this significantly reduces the use of synthetic sweeteners by 50%, effectively eliminating bitterness while providing a calorie-free sweetness. In an acidic environment, the citric acid-sodium citrate buffer system, potassium sorbate, and edible salt synergize to form a dual preservative barrier, extending the shelf life to over 18 months and replenishing electrolyte balance after exercise. Nitrogen protection throughout the process and nitrogen-filled filling inhibit oxidative deterioration, ensuring color stability and aroma persistence, balancing health needs and sensory experience.

[0033] 2. Supercritical CO2 extraction of flavors completely retains the heat-sensitive aroma components, which work together with sourness and sweetness to form a rich citrus flavor. Nitrogen protection combined with step-by-step water bath sterilization reduces the degradation of heat-sensitive nutrients. The electronic tongue quantitatively controls the bitterness value to ≤2.0, eliminating the bitter feeling after sucralose and achieving a "sweet and astringent" palatability.

[0034] 3. By matching the material rheology with the stepped speed, the degradation of components caused by local overheating is avoided, and the efficiency is improved by 40% compared with the traditional process. Gradient filtration removes impurities, odors and microorganisms step by step, reducing the burden of subsequent sterilization. The two-stage mild sterilization ensures commercial sterility while retaining heat-sensitive nutrients to the maximum extent. Combined with nitrogen filling and optical inspection, zero-defect production is achieved, and the product qualification rate is ≥99.6%. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0036] Figure 1 This is a schematic diagram of the preparation process of the present invention;

[0037] Figure 2 Schematic diagram of the proportion of each component of the present invention;

[0038] Figure 3 This is the TIC diagram of the present invention in the positive ion mode;

[0039] Figure 4 This is the TIC diagram of the present invention in the negative ion mode. DETAILED DESCRIPTION

[0040] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. The components of the embodiments of the present invention generally described and shown in the drawings herein can be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without making creative work are within the scope of protection of the present invention.

[0041] like Figure 1 - Figure 4 shown

[0042] Example 1. The present invention provides a functional beverage rich in multiple nutritional and flavoring ingredients, comprising the following components: tartrazine 0.0004%, carmine 0.0004%, citric acid 0.15%, sodium citrate 0.05%, sweet orange flavor 0.1%, potassium sorbate 0.05%, edible salt 0.15%, sucralose 0.004%, steviol glycoside 0.01%, and the remainder water.

[0043] Tartrazine and carmine are synthetic colorants used to enhance the visual appeal of beverages. The 0.0004% ratio is far below national standards, providing a stable, vibrant orange hue that meets consumer preferences while ensuring safety through strict compliance.

[0044] Citric acid, as a ternary organic acid, provides a refreshing sour taste in the pH range of 3.3-3.8. Sodium citrate, as a buffer, forms a dynamic system with citric acid at a molar ratio of 3:1±0.2, maintaining stability at pH 3.5-4.0, effectively inhibiting microbial growth1, synergistically lowering the pH value of the system, enhancing the effectiveness of preservatives, improving the roundness of the taste, and preventing protein precipitation or flavor drift;

[0045] The flavoring is typically added at a reasonable level of 0.05%-0.2%, simulating the natural aroma of orange. The supercritical CO2 extraction process preserves heat-sensitive aroma components, enhancing the beverage's citrus flavor profile and enhancing the sensory experience. It also creates a balanced taste with the sour and sweet notes.

[0046] Potassium sorbate has the best antibacterial efficiency in an acidic environment (pH < 4.5) and can synergize with citric acid to enhance the preservative effect. Edible salt destroys microbial cell membranes through ion permeation and forms a double barrier with potassium sorbate, extending the shelf life to more than 18 months, replenishing sodium electrolytes, and supporting fluid balance after exercise.

[0047] High-intensity sweetener compounding: sucralose is about 600 times sweeter than sucrose, and stevioside is about 200-300 times sweeter. This can reduce the total amount of added sugars, and the 1:2.5 mass ratio can reduce the bitter taste. This is in line with the trend of low sugar content in functional beverages, provides calorie-free sweetness, avoids blood sugar fluctuations, improves palatability, and meets health needs.

[0048] Example 2: A process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients, comprising the following steps:

[0049] S1 Raw material processing: Select fresh, uncontaminated raw materials, including the various additives listed above and purified water, and conduct strict quality inspections on all raw materials to ensure that they meet production standards. Accurately weigh each raw material according to the formula and place them separately for subsequent operations;

[0050] S2. High-speed shear dissolution: The weighed raw materials are placed in the shear tank in sequence. The high-speed shearing equipment is turned on to shear the materials in the tank to fully mix and dissolve them. The shearing time is controlled at about 15 minutes, which can be adjusted according to actual conditions to ensure that all raw materials are completely dissolved.

[0051] S3. Filter after complete dissolution: After the shear dissolution is completed, filter the mixture immediately to remove impurities and particles in the mixture to ensure the clarity of the beverage;

[0052] S4. Sterilization and filling: The filtered beverage is filled and immediately sterilized at 126°C for 15 seconds. After sterilization, it is sterilized in a water bath at 115°C for 30 minutes.

[0053] S5. Sampling inspection and packaging for storage: Sample inspection is carried out on the beverages after filling to test whether their quality indicators meet the requirements. After the sampling inspection is passed, the beverages are packaged and a qualified label is affixed, and the packaged beverages are stored in the warehouse.

[0054] Furthermore, the sweet orange essence in step S1 is extracted using supercritical CO2, and the hesperidin content is ≥15 mg / 100 ml. All powdered raw materials must be frozen at -18°C for 2 hours and then passed through an 80-mesh sieve to remove lumps. Supercritical CO2 extraction avoids the loss of heat-sensitive components and retains the natural aroma. The freezing treatment destroys the interaction between powder particles through ice crystal expansion, ensuring the active ingredients and solubility of the raw materials, providing a basis for a homogeneous solution, and improving dissolution efficiency.

[0055] Furthermore, the high-speed shear dissolution in step S2 adopts three-stage variable speed control and is carried out under nitrogen protection throughout the process. The first stage is 2000rpm for premixing for 30s to preliminarily disperse the powder and prevent splashing. The second stage is 6000rpm for main mixing for 3min. The high shear force breaks the micelle structure and accelerates molecular diffusion. The third stage is 4000rpm for stabilization for 1min. The dissolution temperature is controlled at 55±2°C to eliminate vortex bubbles and stabilize the system. 99.99% high-purity nitrogen is continuously introduced to maintain the oxygen content ≤0.5ppm. The stepped speed matches the rheological properties of the material to avoid local overheating. Nitrogen isolates oxygen, inhibits pigment oxidation and flavor volatilization, achieves efficient dissolution and flavor stability, and shortens subsequent filtration time.

[0056] Furthermore, the filtration in step S3 adopts gradient filtration technology, a 200-mesh activated carbon adsorption layer is placed in front to adsorb pigment impurities and odor molecules, a 1μm ceramic membrane can intercept colloidal particles with a particle size greater than 1μm, and a 0.2μm polymer membrane removes microorganisms and submicron particles. The filtration pressure is 0.3MPa, the transmittance (600nm) after filtration is ≥95%, and the turbidity is ≤0.5NTU. The gradient design is used for step-by-step purification to ensure clarity and microbial safety and reduce the subsequent sterilization burden.

[0057] Furthermore, in step S4, the sterilization process adopts instantaneous sterilization and water bath sterilization;

[0058] Instant sterilization: temperature 125℃, time 15s;

[0059] Water bath sterilization: 115°C, total time 30 minutes, cooling rate ≤ 3°C / min;

[0060] High temperature instantly inactivates heat-resistant bacteria, a stepped water bath prevents thermal shock and rupture of glass bottles, and slow cooling protects heat-sensitive ingredients, balancing sterilization efficiency and quality retention, extending the product shelf life to 18 months.

[0061] Furthermore, in step S4, the filling line is equipped with a visual inspection system to identify suspended particles ≥0.5mm, the filling accuracy error is ≤±1ml, nitrogen filling is adopted (oxygen content <0.5ppm), optical inspection replaces manual visual inspection, nitrogen filling inhibits oxidation reaction, and flow closed-loop control ensures filling consistency, thereby achieving zero-defect filling and long-term antioxidant stability.

[0062] Furthermore, in step S5, the sampling inspection includes:

[0063] Electronic tongue analysis: bitterness value ≤2.0;

[0064] Microbiological detection: mold ≤ 1 CFU / mL;

[0065] Physical and chemical indicators: pH 3.2±0.1;

[0066] The electronic tongue simulates the response of taste receptors and quantitatively masks the bitter taste of sucralose; strict pH control ensures the effectiveness of preservatives, establishes a digital quality benchmark, and ensures taste and safety.

[0067] Furthermore, in step S5, the sampling inspection includes:

[0068] Color: ΔE≤1.0;

[0069] Smell: Sweet orange aroma intensity ≥ 8 points;

[0070] Instrumental analysis replaces subjective evaluation, eliminates human error, achieves flavor standardization, and supports product consistency.

[0071] Furthermore, in step S1, citric acid and sodium citrate are premixed and the pH is adjusted to 3.5-4.0 before being put into shearing. The molar ratio is adjusted to 3:1±0.2 by online pH monitoring feedback to maintain pH stability at 3.5-4.0. The buffer system enhances pH stability, and closed-loop control copes with raw material fluctuations, improves the effectiveness of the preservative, and extends the shelf life.

[0072] In this embodiment, the first step is to select natural active ingredients and functional additives, improve the solubility of raw materials through physical optimization, and use supercritical extraction technology to retain the natural active substances in the flavor to enhance the natural flavor of the beverage. The low-temperature freezing and deagglomeration process improves the powder dispersion efficiency, ensures that there is no residue in the subsequent dissolution, and lays the foundation for a homogeneous solution.

[0073] The second step is to regulate the shear rate in stages, isolate oxygen interference throughout the process, and design a stepped speed to match the material characteristics to avoid component degradation caused by local high temperature. Nitrogen environment protection prevents pigment oxidation and aroma dissipation, maximizing the retention of flavor activity and shortening the production cycle.

[0074] The third step intercepts impurities and microorganisms step by step to achieve efficient purification. The gradient filtration system simultaneously removes odor molecules, colloidal particles and microorganisms, significantly improving clarity, reducing reliance on heat sterilization, avoiding high temperature damage to heat-sensitive nutrients, and reducing energy consumption.

[0075] Step 4: Two-stage temperature-controlled sterilization combined with inert gas filling, instantaneous + step water bath sterilization balances sterilization efficiency and quality protection, extending shelf life; nitrogen filling and optical inspection eliminate oxidation deterioration and filling defects, ensuring long-term stability.

[0076] The fifth step is digital quality control. Instruments quantify sensory and safety indicators. The electronic tongue is combined with chromatography to accurately control the sweet and bitter balance and eliminate manual evaluation errors. Closed-loop monitoring of physical and chemical indicators ensures the effectiveness of the preservation system and achieves flavor consistency.

[0077] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to the embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the claims and their equivalents.

Claims

1. A functional beverage rich in multiple nutritional and flavoring ingredients, comprising the following components: Tartrazine 0.0004%, carmine 0.0004%, citric acid 0.15%, sodium citrate 0.05%, sweet orange flavor 0.1%, potassium sorbate 0.05%, table salt 0.15%, sucralose 0.004%, steviol glycosides 0.01%, the rest is water.

2. The process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients according to claim 1, characterized in that: The following steps are involved: S1 Raw material processing: Select fresh, uncontaminated raw materials, including the various additives listed above and purified water, and conduct strict quality inspections on all raw materials to ensure that they meet production standards. Accurately weigh each raw material according to the formula and place them separately for subsequent operations; S2. High-speed shear dissolution: The weighed raw materials are placed in the shear tank in sequence. The high-speed shearing equipment is turned on to shear the materials in the tank to fully mix and dissolve them. The shearing time is controlled at about 15 minutes, which can be adjusted according to actual conditions to ensure that all raw materials are completely dissolved. S3. Filter after complete dissolution: After the shear dissolution is completed, filter the mixture immediately to remove impurities and particles in the mixture to ensure the clarity of the beverage; S4. Sterilization and filling: The filtered beverage is filled and immediately sterilized at 126°C for 15 seconds. After sterilization, it is sterilized in a water bath at 115°C for 30 minutes. S5. Sampling inspection and packaging for storage: Sample inspection is carried out on the beverages after filling to test whether their quality indicators meet the requirements. After the sampling inspection is passed, the beverages are packaged and a qualified label is affixed, and the packaged beverages are stored in the warehouse.

3. The process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients according to claim 2, characterized in that: The sweet orange essence in step S1 is extracted with supercritical CO2, and the hesperidin content is ≥15 mg / 100 ml. All powdered raw materials need to be frozen at -18°C for 2 hours and then passed through an 80-mesh sieve to remove lumps.

4. The process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients according to claim 2, characterized in that: The high-speed shear dissolution in step S2 adopts three-stage variable speed control and is carried out under nitrogen protection throughout the process, with the first stage being 2000 rpm for premixing for 30 s, the second stage being 6000 rpm for main mixing for 3 min, and the third stage being 4000 rpm for stabilization for 1 min. The dissolution temperature is controlled at 55±2°C.

5. The process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients according to claim 2, characterized in that: The filtration in step S3 adopts gradient filtration technology, with a 200-mesh activated carbon adsorption layer, a 1 μm ceramic membrane, and a 0.2 μm polymer membrane in the front, a filtration pressure of 0.3 MPa, a light transmittance (600 nm) after filtration of ≥95%, and a turbidity of ≤0.5 NTU.

6. The process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients according to claim 2, characterized in that: In step S4, the sterilization process adopts instantaneous sterilization and water bath sterilization; Instant sterilization: temperature 125℃, time 15s; Water bath sterilization: 115℃, total time 30min, cooling rate ≤3℃ / min.

7. The process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients according to claim 2, characterized in that: In step S4, the filling line is equipped with a visual inspection system to identify suspended particles ≥0.5 mm, the filling accuracy error is ≤±1 ml, and nitrogen filling is used (oxygen content <0.5 ppm).

8. The process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients according to claim 2, characterized in that: In step S5, the sampling inspection includes: Electronic tongue analysis: bitterness value ≤2.0; Microbiological detection: mold ≤ 1 CFU / mL; Physical and chemical indicators: pH 3.2±0.

1.

9. The process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients according to claim 2, characterized in that: In step S5, the sampling inspection includes: Color: ΔE≤1.0; Smell: Sweet orange aroma intensity ≥ 8 points.

10. The process for preparing a functional beverage rich in multiple nutritional and flavoring ingredients according to claim 2, characterized in that: In step S1, citric acid and sodium citrate are premixed and the pH is adjusted to 3.5-4.0 before being put into shearing. The molar ratio is adjusted to 3:1±0.2 by online pH monitoring feedback to maintain pH stability at 3.5-4.0.

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