Canned cocktail containing lemon slices and preparation method thereof

Abstract

The invention relates to the technical field of wine brewing, in particular to canned cocktail containing lemon slices and a preparation method of the canned cocktail. The canned cocktail comprises wine liquid and dried lemon slices, the dried lemon slices are soaked at the bottom of the wine liquid, the lemon slices float upwards after a cover is opened, and a preparation method of the dried lemon slices comprises the following steps: soaking fresh lemon slices with erythritol to obtain soaked lemon slices; performing gradient hot air drying on the soaked lemon slices to obtain dried lemon slices; the wine liquid is prepared from a vodka substrate, 15 to 35 parts of erythritol, lemon juice, citric acid, 0.1 to 0.2 part of sodium erythorbate, 5 to 11 parts of a bitter inhibition component and seasoning. According to the canned cocktail, zero sugar is achieved through erythritol, the lemon flavor is locked through erythritol soaking treatment and gradient drying, and corrosion prevention is achieved by combining lemon slice drying, component bacteriostasis and sterilization treatment; the bitter taste is improved based on the bitterness inhibiting component, and the sodium erythorbate has the protective effect, so that the product is zero in sugar, good in flavor and durable.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of brewing, and in particular to a canned cocktail containing lemon slices and a preparation method thereof. BACKGROUND

[0002] With the continuous increase in the types of canned cocktails, canned cocktails in the lemon series have broad market prospects in the future due to their novel and unique drinking experience. The canned cocktail products in the series are mainly characterized in that a real lemon slice is added to the wine liquid in each pop-top can. After the consumer pulls open the pop-top can, the lemon slice soaked in the wine liquid slowly rises from the bottom to the surface of the wine liquid. The canned cocktail products in the series provide the consumer with a novel "five-sense" experience: the sound of the bubbles in the wine liquid after the pop-top can is pulled open, the rising visual effect of the whole lemon slice, the aroma of the lemon, the drinking experience, and the combined taste of the lemon slice and the wine liquid. At the same time, the canned cocktail products in the series can well restore the taste of a fresh lemon soaked in water. Therefore, the canned cocktail products in the series are well received by the market.

[0003] However, the lemon slice used in the canned cocktail products in the series is a dried lemon slice obtained by combining a sugar pickling process with a drying process, which cannot meet the current consumer demand for sugar-free. However, it is difficult to suppress the bitterness of the lemon slice without using the sugar pickling process. Although a freeze-dried lemon slice can be produced by combining a freeze-drying process with a sugar coating process at the present stage, such a freeze-dried lemon slice has three problems: first, it is difficult to meet the requirement that the lemon slice float from the bottom to the top in the wine liquid during the process of pulling open the pop-top can. The floating phenomenon of the lemon slice is random, for example, part of the canned cocktail products have the lemon slice floating on the surface of the wine liquid after the pop-top can is pulled open, which is difficult to meet the requirement of dynamic floating of the lemon slice. Second, the freeze-dried lemon slice is difficult to withstand long-term soaking. Within 10 days from the production date, part of the lemon slice products will appear to be broken. Third, the taste stability of the product is poor, and obvious lemon oxidation flavor will appear in the later stage of the shelf life of the canned cocktail product. SUMMARY

[0004] The present application provides a canned cocktail containing lemon slices and a preparation method thereof to solve the technical problem of how to reduce the sugar content of the canned cocktail containing lemon slices and improve the flavor and extend the shelf life thereof.

[0005] In a first aspect, the embodiments of the present application provide a canned cocktail containing lemon slices, which comprises: a wine liquid and a dried lemon slice, the dried lemon slice being soaked at the bottom of the wine liquid, and the dried lemon slice floating to the surface of the wine liquid after the canned cocktail is opened, and the preparation method of the dried lemon slice comprising: soaking a fresh lemon slice with erythritol to obtain a soaked lemon slice; The soaked lemon slices are gradient hot air dried to obtain dried lemon slices. The liquor comprises, in parts by mass, a vodka base: 40 to 50, erythritol: 15 to 35, lemon juice: 5 to 11, citric acid: 1 to 5, sodium erythorbate: 0.1 to 0.2, a bitterness-reducing component: 5 to 11, and flavorings: 0.5 to 8; the bitterness-reducing component comprises resistant dextrin, gamma cyclodextrin, and a mouthfeel-improving essence.

[0006] In a second aspect, the embodiments of the present application provide a method for preparing the canned cocktail of the first aspect, and the method comprises: The erythritol and first RO water having a first preset temperature are sequentially mixed, cooled, and filtered to obtain a sugar solution. The vodka base is diluted with RO water and filtered to obtain a base solution. The lemon juice and second RO water having a second preset temperature are sequentially mixed, filtered, and subjected to a first sterilization treatment to obtain a juice preparation solution. The citric acid, sodium citrate, potassium lactate, sucralose, acesulfame potassium, resistant dextrin, and gamma-cyclodextrin are dissolved and mixed using third RO water having a third preset temperature to obtain a small material solution. The sodium erythorbate and fourth RO water having a fourth preset temperature are mixed to obtain a sodium erythorbate solution. The lemon essence and mouthfeel-improving essence are diluted to obtain an essence mixture. The sugar solution, the base solution, the juice preparation solution, the small material solution, the sodium erythorbate solution, and the essence mixture are mixed to obtain a preparation solution. The preparation solution is carbonated to obtain a carbonated solution. The carbonated solution is added to a container containing the dried lemon slices, and the container is subjected to a second sterilization treatment to obtain the canned cocktail.

[0007] Compared with the prior art, the above technical solution provided by the embodiments of the present application has the following advantages: The application provides a canned cocktail containing lemon slices, the canned cocktail is prepared by the following steps: firstly, the lemon slices are soaked in erythritol instead of traditional sugar, the erythritol is a low-calorie sugar substitute for high-calorie white sugar, fructose syrup and glucose, and the lemon slices are fully soaked in the erythritol through the soaking treatment, then the lemon slices are dried through gradient hot air drying, so that the flavor of the lemon slices is ensured, the drying time is shortened, the energy consumption is reduced, and the lemon slices with low sugar content are obtained; then, the vodka base, the erythritol, lemon juice, citric acid and flavoring agents are used to improve the flavor of the liquor; in addition, the moisture content of the dried lemon slices is low, the erythritol can further reduce the water activity of the lemon slices, prevent the lemon slices from absorbing moisture, and well maintain the low water activity of the lemon slices during storage, so that the oxidation of the lemon slices is weakened, and the growth and reproduction of bacteria, molds and other microorganisms in the lemon slices are inhibited, thereby reducing the total amount of microorganisms brought into the liquor by the lemon slices; in addition, the bitter taste of the liquor can be improved by using the bitter taste inhibiting components including resistant dextrin, γ-cyclodextrin and mouthfeel improving essence, and the flavor of the liquor is improved; and the discoloration and taste deterioration problems during the shelf life are improved by using sodium erythorbate, so that the shelf life of the canned cocktail containing lemon slices is prolonged. BRIEF DESCRIPTION OF DRAWINGS

[0008] The accompanying drawings, which are incorporated herein and constitute part of the specification, illustrate embodiments consistent with the application and, together with the description, serve to explain the principles of the application.

[0009] In order to more clearly illustrate the technical solutions in the embodiments of the application or the prior art, the accompanying drawings needed to be used in the embodiments or prior art description will be briefly introduced here, and obviously, other drawings can be obtained by those skilled in the art without any creative labor under the premise of these drawings.

[0010] Figure 1 The preparation method flowchart of the dried lemon slices provided by the embodiments of the application is shown in the figure. Figure 2 The preparation method flowchart of the canned cocktail provided by the embodiments of the application is shown in the figure. Figure 3 The 14-point flavor intensity evaluation standard provided by the embodiments of the application is shown in the figure. Figure 4 The score result graph of the influence of the addition of pectin, resistant dextrin, polydextrose, gum arabic, cyclodextrin and mouthfeel improving essence on the bitter taste provided by the embodiments of the application is shown in the figure, wherein, Figure 4 a is the score result graph of the influence of various additives on the bitter taste intensity, Figure 4 b is the score result graph of the influence of various additives on the refreshing feeling, Figure 4c is a graph showing the scoring results of the effects of various additives on aroma intensity. Figure 4 d is a graph showing the scoring results of the effect of various additives on the bitterness lingering sensation. Detailed Implementation

[0011] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0012] The range descriptions used in this application, such as numerical ranges and proportional ranges, include all possible sub-ranges and single numerical values ​​within that range. For example, the range descriptions of "1 to 6" or "1~6" cover all sub-ranges (such as 1 to 3, 2 to 5, etc.) and single numbers (such as 1, 2, 3, 4, 5, 6) between 1 and 6. Unless otherwise specified, the terms "comprising" and others used herein mean "including but not limited to"; relational terms such as "first" and "second" are used only to distinguish different entities or operations and do not imply an actual order or relationship; "and / or" indicates that multiple situations can exist individually or simultaneously; expressions such as "at least one," "multiple," and "at least one" refer to any combination of the corresponding objects, including combinations of single or multiple objects. The proportional relationships involved in this document, such as mass ratios and molar ratios, should be understood as the correspondence between the first and second terms of a proportional formula, according to the order of description. The raw materials, reagents, instruments, and equipment used herein can all be obtained by purchasing from the market or by existing methods.

[0013] Figure 1 An exemplary schematic diagram of the preparation method of dried lemon slices provided in the embodiments of this application is shown; like Figure 1 As shown in the embodiment of this application, a canned cocktail containing lemon slices is provided. The canned cocktail includes: liquor and dried lemon slices. The dried lemon slices are immersed at the bottom of the liquor, and float to the surface of the liquor after the canned cocktail is opened. The method for preparing the dried lemon slices includes: S1. Fresh lemon slices are soaked in erythritol to obtain soaked lemon slices; S2. The soaked lemon slices are dried by gradient hot air to obtain dried lemon slices; The liquor includes, in mass parts, a vodka base: 40 to 50 parts, erythritol: 15 to 35 parts, lemon juice: 5 to 11 parts, citric acid: 1 to 5 parts, sodium erythorbate: 0.1 to 0.2 parts, a bitterness suppressing component: 5 to 11 parts, and a flavoring agent: 0.5 to 8 parts; the bitterness suppressing component includes resistant dextrin, gamma cyclodextrin, and a mouthfeel improving flavoring agent.

[0014] The mass parts of the vodka base can be 40 parts, 41 parts, 42 parts, 43 parts, 44 parts, 45 parts, 46 parts, 47 parts, 48 parts, 49 parts, or 50 parts.

[0015] The mass parts of the erythritol can be 15 parts, 20 parts, 25 parts, 30 parts, or 35 parts.

[0016] The mass parts of the lemon juice can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, or 11.

[0017] The mass parts of the citric acid can be 1 part, 2 parts, 3 parts, 4 parts, or 5 parts.

[0018] The mass parts of the sodium erythorbate can be 0.1 part, 0.11 part, 0.12 part, 0.13 part, 0.14 part, 0.15 part, 0.16 part, 0.17 part, 0.18 part, 0.19 part, or 0.2 part.

[0019] The mass parts of the bitterness suppressing component can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, or 11 parts.

[0020] The mass parts of the flavoring agent can be 0.5 part, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, or 8 parts.

[0021] It should be noted that the thickness of the lemon slice can be controlled to about 5 mm.

[0022] It should be noted that the alcohol content of the vodka base is generally above 90%vol.

[0023] It should be noted that the specific composition of the mouthfeel improving flavoring agent is: 60% propylene glycol, 38% water, and 2% African arrowroot extract.

[0024] It should be noted that the canned cocktail with lemon slices provided by the embodiments of the present application realizes the three goals of zero sugar, flavor improvement, and shelf life extension through the combination of scientific selection of ingredients and the exclusive preparation process of lemon slices. The specific mechanism is as follows: I. Reducing sugar content: using zero-calorie sugar substitutes to replace traditional sucrose to reduce total sugar intake Traditional canned cocktails often balance the acidity and increase the taste by adding sugar, fructose syrup, etc. The sugar added to the liquor with the sugar-soaked lemon slices further increases the sugar content of canned cocktails. The canned cocktail of the present application realizes the goals of zero sugar and long shelf life through the dual application of erythritol: (1) The characteristics of erythritol are suitable: erythritol is a natural sugar substitute, with a sweetness of about 60% to 70% of sucrose, almost no calories, and not decomposed by oral bacteria (not easy to cause dental caries), not absorbed by the small intestine (not easy to cause blood sugar fluctuations and gastrointestinal discomfort), which is an ideal zero sugar substitute.

[0025] (2) Dual addition of erythritol: 1) Directly added to the liquor: 15 to 35 parts by mass (second only to the vodka base), directly replacing traditional sucrose or syrup, providing sweetness while avoiding additional sugar intake; 2) Soak the lemon slices: In the preparation of dried lemon slices, first soak with erythritol to allow the sugar substitute to penetrate into the inside of the lemon slices, replacing the traditional process of sugar-soaked lemons (traditional sugar-soaked lemons use sucrose, glucose), further reducing the overall sugar content.

[0026] II. Improve flavor: optimize in three aspects of lemon flavor release, taste balance, and visual interaction Flavor enhancement is not simply increasing sweetness, but through the process to make lemon aroma, liquor aroma, and acidity more coordinated, while increasing the interest of drinking: 1. Dried lemon slices: lock in lemon aroma and improve the texture of lemon slices Fresh lemon slices directly added to the liquor can easily dilute the liquor due to water dilution, resulting in a weak flavor, and the green bitter taste is obvious; using freeze-dried lemon slices, long-term soaking in canned cocktails can cause the lemon to become soft and incomplete; The present application solves the problem through the combined process of erythritol soaking + gradient hot air drying: 1) Erythritol soaking: As a zero sugar and zero calorie small molecule sugar alcohol, it is easier to enter the lemon cells and exchange substances, improving the green bitter taste of fresh lemon fruits. Erythritol can also reduce the water activity of lemon slices, preventing microbial reproduction and oxidation during storage due to moisture absorption. Compared to fresh lemon slices directly dried, lemon slices soaked with erythritol not only have better taste, but also have harder texture, which is more conducive to the subsequent production of canned cocktails; 2) Gradient hot air drying: The temperature of gradient hot air drying is slowly dried from high to low (instead of high-temperature rapid drying), which can not only remove excess water from the lemon slices (avoiding dilution of the liquor), but also reduce the degree of oxidation of the lemon. The drying process ensures the integrity of the lemon texture, avoiding the damage of ice crystals to the lemon slices during the freeze-drying process.

[0027] 2. Liquor composition: precise balance of sour and sweet with liquor aroma The liquor formula is through multi-component synergy, so that the flavor is more layered: (1) Vodka base (40-50 parts): Vodka has a pure taste, no color and no smell, which can maximize the highlight of the lemon fragrance, and avoid the covering of the lemon flavor by the flavor of other strong liquor (such as whiskey, gin); (2) Lemon juice (5-11 parts): Add fresh lemon juice (not just lemon slices) or concentrated lemon juice to supplement fresh and sour taste, and form a sour and sweet balance with the sweetness of erythritol, avoiding the oligosweetness of sugar substitutes; (3) Citric acid (1-5 parts): as an acidity regulator, it precisely controls the overall acidity (avoids flavor instability caused by fluctuations in lemon juice acidity), while enhancing the refreshing feeling in the mouth and neutralizing the strong feeling of vodka; (4) Bitterness-reducing components (5-11 parts): as a bitterness-reducing component, it can improve the bitterness of the liquor itself and the green bitterness brought by the addition of lemon slices, improving the overall flavor of the canned cocktail (5) Seasonings (0.5-8 parts): various flavoring materials can be added as needed to further enrich the flavor dimension, improve the taste, and reduce bitterness.

[0028] 3. Interaction of vision and taste: special design of lemon slices floating can enhance the drinking experience Design of dried lemon slices to sink first and float after opening: based on the rehydration of dried lemon slices during sterilization, the lemon slices initially sink to the bottom due to their higher density than the liquor. After opening, the pressure in the can decreases, causing the release of gas bubbles in the liquor and increasing the buoyancy of the lemon slices, causing them to gradually float to the surface.

[0029] This process not only provides visual interest (the dynamic change of lemon slices from sinking to floating), but also allows the floating lemon slices to be more easily contacted by the mouth during drinking, so that each sip can simultaneously taste the aroma of liquor, sour and sweet, and lemon, enhancing the taste level.

[0030] Three, extend the shelf life: three aspects of moisture content control + component bacteriostasis + sterilization treatment for preservation The shortcoming of the shelf life of canned cocktails is usually that fresh ingredients are prone to spoilage (such as the moisture and sugar content of fresh lemon slices, which can breed microorganisms), and the present application prolongs the shelf life through a three-fold preservation mechanism: 1. Physical operation through sterilization treatment can kill microorganisms in the product, making the canned cocktail product reach a commercial sterile state; 2. The bacteriostatic effect of the components: the addition of carbon dioxide during carbonation reduces the oxygen content in the product, inhibiting the reproduction of aerobic bacteria, and in addition, alcohol itself has an inhibitory effect on the reproduction of microorganisms, while the citric acid contained in the lemon juice and lemon slices and the additional citric acid added are organic acids that have an inhibitory effect on the reproduction of microorganisms; 3. The use of erythritol to soak and dry the dried lemon slices to a low moisture content, which inhibits the growth of microorganisms at a low moisture content, and erythritol further reduces the water activity of the dried lemon slices, preventing the dried lemon slices from absorbing moisture during storage, inhibiting the growth and reproduction of bacteria, mold and other microorganisms, reducing the initial bacterial load of the canned cocktail product, and reducing the difficulty of sterilization.

[0031] In some optional embodiments, the mass m1 of the erythritol and the mass m2 of the fresh lemon slices satisfy: m1:m2=(18 to 22):100.

[0032] In these embodiments, the erythritol and fresh lemon slices in a mass ratio of (18 to 22):100 can effectively displace the water in the lemon slices with erythritol, and as a small molecule sugar alcohol, erythritol is more easily exchanged with substances in the lemon cells, improving the green and bitter taste of the lemon fruit. In addition, the lemon slices soaked with erythritol have high hardness, which is beneficial to subsequent canned cocktail production.

[0033] The mass m1 of the erythritol can be 18, 18.5, 19, 19.5, 20, 20.5, 21, 21.5 or 22.

[0034] In some optional embodiments, the temperature of the soaking treatment is 80°C to 90°C, and the soaking treatment time is greater than or equal to 20h.

[0035] In these embodiments, the soaking treatment at a temperature of 80°C to 90°C and a time of greater than or equal to 20h can allow the erythritol to fully interact with the lemon slices to effectively displace the water in the lemon slices, and as a small molecule sugar alcohol, erythritol is more easily exchanged with substances in the lemon cells, improving the green and bitter taste of the lemon fruit.

[0036] The temperature of the soaking treatment can be 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C or 90°C.

[0037] In some alternative embodiments, the gradient hot air drying comprises a first hot air drying and a second hot air drying; the first hot air drying has a temperature of 70-75°C and a time of 2.5-3.5h; the second hot air drying has a temperature of 55-65°C and a time of 8.5-9.5h.

[0038] In these embodiments, the first hot air drying with a temperature of 70-75°C and a time of 2.5-3.5h can quickly remove the moisture of the lemon slices in the stage with high initial moisture content, reduce the drying time, and lower the energy consumption. In addition, the second hot air drying with a temperature of 55-65°C and a time of 8.5-9.5h can further remove the moisture of the lemon slices, so as to effectively inhibit the propagation of microorganisms.

[0039] The temperature of the first hot air drying can be 70°C, 71°C, 72°C, 73°C, 74°C, or 75°C.

[0040] The time of the first hot air drying can be 2.5h, 2.6h, 2.7h, 2.8h, 2.9h, 3.0h, 3.1h, 3.2h, 3.3h, 3.4h, or 3.5h.

[0041] The temperature of the second hot air drying can be 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, 61°C, 62°C, 63°C, 64°C, or 65°C.

[0042] The time of the second hot air drying can be 8.5h, 8.6h, 8.7h, 8.8h, 8.9h, 9.0h, 9.1h, 9.2h, 9.3h, 9.4h, or 9.5h.

[0043] In some alternative embodiments, the lemon juice liquid comprises concentrated lemon juice and lemon juice stock, the concentrated lemon juice has a mass fraction of 0.1-1.0 parts, and the lemon juice stock has a mass fraction of 5-10 parts.

[0044] In these embodiments, the concentrated lemon juice with a mass fraction of 0.1-1.0 parts and the lemon juice stock with a mass fraction of 5-10 parts can balance the sour and sweet flavors, avoid the oligosweetness of the sugar substitute, and improve the flavor of the canned cocktail.

[0045] The mass fraction of the concentrated lemon juice can be 0.1 part, 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part, 0.9 part, or 1.0 part.

[0046] The mass fraction of the lemon juice stock can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, or 10 parts.

[0047] In some optional embodiments, the bitterness-reducing component comprises, in parts by mass: resistant dextrin: 5 to 10 parts, γ cyclodextrin: 0 to 0.5 parts, mouthfeel-improving flavoring: 0 to 0.5 parts; and / or The flavoring comprises, in parts by mass: sodium citrate: 1 to 5 parts, potassium lactate: 0 to 0.5 parts, sucralose: 0 to 0.08 parts, acesulfame potassium: 0 to 0.1 parts, and lemon flavoring: 0.1 to 2.0 parts.

[0048] In these embodiments, the flavoring further optimizes the flavoring layering, shelf life safety, and stability of the canned cocktail through precise matching of five dimensions of acidity adjustment, sweet synergy, flavor enhancement, mouthfeel improvement, and preservative oxidation resistance. The specific mechanisms of each ingredient are as follows: I. Acidity adjustment and mouthfeel buffering: solving the problem of oligo-taste of sugar substitutes and balancing the sweetness and acidity coordination: 1. Core ingredients: sodium citrate (1 to 5 parts), potassium lactate (0 to 0.5 parts) Sodium citrate and potassium lactate are buffer salts that play the dual roles of acidity regulator and mouthfeel buffer in the formula, and form a synergy with citric acid in the wine liquid: (1) Precise acid control to avoid irritation: The wine liquid has added citric acid (1 to 5 parts) to provide basic acidity, but the acidity of citric acid is direct (easily highlights the sharpness), and sodium citrate and potassium lactate can convert the "sharp acid" of citric acid into "soft acid" by adjusting the pH value of the wine liquid, avoiding the stimulation of the mouth when drinking, especially neutralizing the harshness of vodka, making the overall mouthfeel smoother.

[0049] (2) Stabilize flavor, resist fluctuations: The acidity of fresh lemon juice or lemon slices is easily affected by batch fluctuations, maturity, etc. Sodium citrate and potassium lactate, as "buffer salts", can inhibit the sharp changes in acidity, ensuring stable changes in the acidity and sweetness of each batch of canned cocktails, solving the problem of unstable flavor.

[0050] (3) Improve the palatability of sugar substitutes: Although erythritol is a zero-sugar and zero-calorie sugar substitute, it alone can have an "oligotaste" (insufficient sweetness), and sodium citrate and potassium lactate can adjust the softness of the acidity, allowing the acidity to form a "sweet and sour complement" with the sweetness of erythritol, making the sweetness more layered, and avoiding the common "aftertaste of astringency" problem of sugar substitutes.

[0051] II. Sweetness enhancement and zero-sugar adaptation: use "high-taste" to reduce the amount of sugar substitutes, balancing sweetness and zero-sugar 1. Core ingredients: sucralose (0 to 0.08 parts), acesulfame potassium (0 to 0.1 parts) Both are "high-taste sweeteners" and are used as "auxiliary sweet sources" for erythritol in the formula, rather than the main sweet source, and the core function is: (1) Supplement sweetness, reduce the amount of erythritol: Erythritol sweetness is only 60% to 70% of sucrose, if only erythritol to achieve the desired sweetness, need to increase its use (this may lead to wine too thick, or produce erythritol unique "cooling", cover up the lemon flavor); Add a small amount of sucralose + acesulfame K (total amount less than 0.2 parts), can increase the overall sweetness to close to the fullness of traditional sucrose, taking into account the "zero sugar" and "sweetness".

[0052] (2) Optimize the sweetness level, avoid "sugar taste": Different sweeteners have different "sweetness curves" (such as erythritol sweet taste fast, fast disappear; sucralose sweet and lasting; acesulfame K sweet and refreshing), the three can form a "fast sweet + lasting sweet + refreshing sweet" superposition, making the sweetness closer to the natural sucrose taste, reducing consumer's taste rejection of "sugar canned cocktails".

[0053] (3) Strong stability, suitable for long-term storage: sucralose, acesulfame K are resistant to high temperature, acid and alkali, and are not easily decomposed by microorganisms, the sweetness will not be lost or deteriorated during the storage period of canned cocktails (especially in sealed state), solving the problem of "sweetness decrease after long-term storage".

[0054] Three, flavor enhancement and standardization: Core ingredients: lemon essence (0.1 to 2.0 parts) Lemon essence: standardized lemon flavor, avoid natural fluctuations: Fresh lemon juice and lemon slices bring aroma (such as lemon peel essential oil, fruit flesh) is easily affected by variety, season (such as winter lemon aroma is lighter), and a small amount of aroma may be lost during drying process; Add lemon essence (usually contains natural lemon oil), can accurately supplement the flavor characteristics of lemon fragrance, ensure that every cup of canned cocktails have a strong, unified lemon flavor, avoid differences in concentration.

[0055] Four, taste improvement and wine body stability: solve the "thin wine" and wine bitterness problem, improve the drinking quality Core ingredients: resistant dextrin (5 to 10 parts), γ-cyclodextrin (0 to 0.5 parts), taste improvement essence (0 to 0.5 parts) The former two are "functional polysaccharides", the main function is to optimize the taste and stability of the wine, not seasoning, and the taste improvement essence contains 2% African arrowroot extract, which can effectively inhibit the bitterness of the wine and improve the flavor of the wine: 1. Resistant dextrin: increase the thickness, improve the "smoothness": Canned cocktails tend to appear "light" due to the reduction of sucrose / syrup, which increases the body's viscosity. As a soluble dietary fiber, resistant dextrin can significantly increase the viscosity of the wine (similar to the texture of syrup), making the wine smoother and enhancing the quality of high-end drinks. At the same time, resistant dextrin can reduce the bitterness of lemonin in lemon slices and alcohol, reduce the bitterness of lemonin in lemon slices and alcohol, and improve the palatability of the product. Additional advantages: As a dietary fiber, it can increase the "health attributes" of the beverage, meeting the consumer trend of zero sugar and zero fat.

[0056] 2. γ-cyclodextrin: wrapping bitterness, improving palatability: γ-cyclodextrin is a "cyclic molecule" with a hydrophobic cavity inside, which can wrap "unwanted flavor substances" in the wine, such as the slight alcohol bitterness of vodka and lemonin, optimizing the purity and taste of the wine, and improving the bitterness of the wine with resistant dextrin. At the same time, it can stabilize volatile flavor substances such as lemon essence, reducing the loss of volatile aroma during storage (especially after opening, it can prolong the flavor retention time). And very low dosage (0 to 0.5 parts), only auxiliary stability, will not affect the overall taste and transparency of the wine.

[0057] 3. Taste improvement essence: improve wine bitterness and modify product flavor The taste improvement essence contains 2% African arrowroot extract, which can make the wine taste fuller without affecting the refreshing feeling and aroma intensity of the wine.

[0058] Five, antioxidant: prolong shelf life, avoid "discoloration and deterioration" 1. Core ingredient: sodium erythorbate (0.1 to 0.2 parts) (1) Sodium erythorbate: antioxidant, anti-browning: The lemon ingredients (lemon juice, lemon slices) in canned cocktails contain a large amount of vitamin C, phenolic substances and lemon aldehyde, which are prone to "oxidative browning" when in contact with air, not only affecting the appearance, but also producing oxidative off-flavors; Sodium erythorbate is a highly effective antioxidant that can react with oxygen first, protecting the lemon ingredients from oxidation and ensuring that canned cocktails remain "fresh yellow" during the shelf life and reduce the occurrence of oxidative off-flavors; Therefore, through the synergistic effect of this seasoning, a closed loop is formed around the three core needs of "zero sugar, flavor, and shelf life": (1) Sweet and sour balance: sodium citrate + potassium lactate + sucralose + acesulfame potassium, solve the "little sweet" and "acid stimulation" of the sugar substitute, so that zero sugar also has a full mouthfeel; (2) Flavor standardization: lemon essence amplifies lemon aroma and improves aroma fluctuations caused by fluctuations in lemon juice and lemon slice raw materials; (3) Smooth mouthfeel: resistant dextrin + gamma cyclodextrin + mouthfeel improvement essence, solving thin wine body and maintaining lemon slice texture; (4) Long-term stability: sodium erythorbate prevents oxidation and browning, prolonging shelf life.

[0059] The mass fraction of the resistant dextrin can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, or 10 parts.

[0060] The mass fraction of the gamma cyclodextrin can be 0 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, or 0.5 parts.

[0061] The mass fraction of the mouthfeel improvement essence can be 0 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, or 0.5 parts.

[0062] The mass fraction of the sodium citrate can be 1 part, 2 parts, 3 parts, 4 parts, or 5 parts.

[0063] The mass fraction of the potassium lactate can be 0 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, or 0.5 parts.

[0064] The mass fraction of the sucralose can be 0 parts, 0.01 parts, 0.02 parts, 0.03 parts, 0.04 parts, 0.05 parts, 0.06 parts, 0.07 parts, or 0.08 parts.

[0065] The mass fraction of the acesulfame potassium can be 0 parts, 0.01 parts, 0.02 parts, 0.03 parts, 0.04 parts, 0.05 parts, 0.06 parts, 0.07 parts, 0.08 parts, 0.09 parts, or 0.1 parts.

[0066] The mass fraction of the lemon essence can be 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 1.0 parts, 1.5 parts, or 2.0 parts.

[0067] Figure 2 An example of a method for preparing canned cocktails provided by the embodiments of the present application is shown in the flowchart; Based on a general inventive concept, as Figure 2 shown, the embodiments of the present application provide a method for preparing canned cocktails, which comprises: S1. Mix, cool, and filter erythritol and first RO water having a first preset temperature in sequence to obtain a sugar solution; S2. Dilute the vodka base with RO water and filter to obtain a base solution; S3. mixing, filtering and first sterilizing the lemon juice liquid and the second RO water with the second preset temperature in sequence to obtain a juice preparation liquid; S4. dissolving and mixing the citric acid, sodium citrate, potassium lactate, sucralose, acesulfame potassium, resistant dextrin and gamma-cyclodextrin using the third RO water with the third preset temperature to obtain a small material solution; S5. mixing the sodium erythorbate and the fourth RO water with the fourth preset temperature to obtain a sodium erythorbate solution; S6. diluting the lemon essence and the mouthfeel improvement essence to obtain an essence mixture; S7. mixing the sugar liquid, the base liquid, the juice preparation liquid, the small material solution, the sodium erythorbate solution and the essence mixture to obtain a preparation liquid; S8. carbonating the preparation liquid to obtain a carbonated liquid; S9. adding the carbonated liquid into a container containing dried lemon slices and performing second sterilization on the container to obtain a canned cocktail.

[0068] The method is for the preparation method of the canned cocktail described above. The specific steps of the method can be referred to the above embodiment. Since the canned cocktail adopts part or all of the technical solutions of the above embodiment, it at least has all the beneficial effects brought by the technical solutions of the above embodiment, which will not be repeated here.

[0069] It should be noted that the RO water used is water treated by reverse osmosis technology.

[0070] It should be noted that the target alcohol content of the dilution of the vodka base is 20%vol to 80%vol.

[0071] It should be noted that the filtration of the vodka base is achieved by activated carbon, and the contact time of the filtration is controlled at 0.1h to 3.0h to obtain a base liquid with soft taste and clean flavor.

[0072] It should be noted that the lemon juice liquid needs to be thawed before use, and then mixed with the second RO water. Specifically, the concentrated lemon juice needs to be warmed at room temperature for 6h before use, and the NFC lemon juice needs to be thawed at 4℃ for 24h before use.

[0073] It should be noted that the filtration of the lemon juice liquid can be performed using a filter bag with a pore size of 1pm. The first sterilization can be performed using UHT sterilization.

[0074] It should be noted that the second sterilization can be performed by pasteurization.

[0075] It should be noted that the carbonation needs to use carbon dioxide to blow the opening of the container, ensure that the air content of the container opening is below 3.5 mL, to avoid the influence of air microorganisms and gas on the lemon slices.

[0076] In some alternative embodiments, the first preset temperature is 60-80℃; and / or the second preset temperature is 40-50℃; and / or the third preset temperature is 50-60℃; and / or the fourth preset temperature is 20-30℃.

[0077] In these embodiments, the first preset temperature of 60-80℃ can make erythritol fully dissolved to form a sugar solution with the highest erythritol content. In addition, the second preset temperature of 40-50℃ can make the lemon juice and the second pure water fully mixed to form a uniformly dispersed juice solution. In addition, the third preset temperature of 50-60℃ can make the citric acid, sodium citrate, potassium lactate, sucralose, acesulfame potassium, resistant dextrin and γ-cyclodextrin fully dissolved in the third RO water to form a uniformly dispersed small material solution. In addition, the fourth preset temperature of 20-30℃ can make sodium erythorbate uniformly dispersed in the fourth RO water to form a uniformly dispersed sodium erythorbate solution.

[0078] The first preset temperature can be 60℃, 62℃, 64℃, 66℃, 68℃, 70℃, 75℃ or 80℃.

[0079] The second preset temperature can be 40℃, 41℃, 42℃, 43℃, 44℃, 45℃, 46℃, 47℃, 48℃, 49℃ or 50℃.

[0080] The third preset temperature can be 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, 56℃, 57℃, 58℃, 59℃ or 60℃.

[0081] The fourth preset temperature can be 20℃, 21℃, 22℃, 23℃, 24℃, 25℃, 26℃, 27℃, 28℃, 29℃ or 30℃.

[0082] In some alternative embodiments, the temperature of the first sterilization treatment is 100-110℃, and the time of the first sterilization treatment is 5-10s; and / or the temperature of the second sterilization treatment is 60-70℃, and the target sterilization intensity of the second sterilization treatment is 95-100PU.

[0083] In these embodiments, the first sterilization treatment with a temperature of 100-110℃ and a time of 5-10s can sufficiently kill the microorganisms in the lemon juice, which is beneficial to prolong the shelf life of the canned cocktail. In addition, the second sterilization treatment with a temperature of 60-70℃ and a target sterilization intensity of 95-100 PU can sufficiently kill the microorganisms in the dried lemon slice and the carbonated liquid, which is beneficial to prolong the shelf life of the canned cocktail.

[0084] The temperature of the first sterilization treatment can be 100℃, 101℃, 102℃, 103℃, 104℃, 105℃, 106℃, 107℃, 108℃, 109℃ or 110℃.

[0085] The time of the first sterilization treatment can be 5s, 6s, 7s, 8s, 9s or 10s.

[0086] The temperature of the second sterilization treatment can be 60℃, 61℃, 62℃, 63℃, 64℃, 65℃, 66℃, 67℃, 68℃, 69℃ or 70℃.

[0087] The intensity of the second sterilization treatment can be 95 PU, 96 PU, 97 PU, 98 PU, 99 PU, 100 PU.

[0088] The present application is further described below in conjunction with specific examples. In the following examples, the experimental methods are generally determined according to the national standards / industry standards unless otherwise specified; if there is no corresponding national standard / industry standard, the general international standard, the conventional condition or the condition suggested by the manufacturer is used.

[0089] Example 1

[0090] A canned cocktail containing lemon slices, comprising: a liquor and dried lemon slices, the dried lemon slices being soaked at the bottom of the liquor, and after the canned cocktail is opened, the dried lemon slices float to the surface of the liquor, and the preparation method of the dried lemon slices comprises: S1. using erythritol to soak fresh lemon slices to obtain soaked lemon slices; S2. gradient hot air drying the soaked lemon slices to obtain dried lemon slices; The liquor comprises, in parts by mass: 40-50 parts of a vodka base, 15-35 parts of erythritol, 5-11 parts of lemon juice, 1-5 parts of citric acid, 0.1-0.2 parts of sodium erythorbate, 5-11 parts of a bitterness-reducing component and 0.5-8 parts of a flavoring agent; the bitterness-reducing component comprises resistant dextrin, γ-cyclodextrin and a mouthfeel-improving flavoring agent.

[0091] The mass m1 of erythritol and the mass m2 of fresh lemon slices satisfy: m1:m2=(18 to 22):100.

[0092] The temperature of the soaking treatment is 80 to 90 DEG C, and the time of the soaking treatment is greater than or equal to 20 h.

[0093] The gradient hot air drying includes first and second hot air drying; the temperature of the first hot air drying is 70 to 75 DEG C, and the time of the first hot air drying is 2.5 to 3.5 h; the temperature of the second hot air drying is 55 to 65 DEG C, and the time of the second hot air drying is 8.5 to 9.5 h.

[0094] The lemon juice liquid includes concentrated lemon juice and lemon original juice; the mass fraction of the concentrated lemon juice is 0.1 to 1.0 parts, and the mass fraction of the lemon original juice is 5 to 10 parts.

[0095] The bitterness-reducing component includes, in terms of mass fraction: resistant dextrin: 5 to 10 parts, gamma cyclodextrin: 0 to 0.5 parts, and mouthfeel-improving essence: 0 to 0.5 parts; and / or The flavoring agent includes, in terms of mass fraction: sodium citrate: 1 to 5 parts, potassium lactate: 0 to 0.5 parts, sucralose: 0 to 0.08 parts, acesulfame potassium: 0 to 0.1 parts, and lemon essence: 0.1 to 2.0 parts.

[0096] As shown in Figure 2 a method for preparing a canned cocktail, the method comprising: S1. mixing, cooling and filtering erythritol and first RO water having a first preset temperature in sequence to obtain a sugar solution; S2. diluting a vodka base with RO water and filtering to obtain a base solution; S3. mixing, filtering and first sterilizing lemon juice liquid and second RO water having a second preset temperature in sequence to obtain a juice preparation solution; S4. dissolving and mixing citric acid, sodium citrate, potassium lactate, sucralose, acesulfame potassium, resistant dextrin and gamma-cyclodextrin with third RO water having a third preset temperature to obtain a small material solution; S5. mixing sodium erythorbate and fourth RO water having a fourth preset temperature to obtain a sodium erythorbate solution; S6. diluting lemon essence and mouthfeel-improving essence to obtain an essence mixture; S7. mixing the sugar solution, the base solution, the juice preparation solution, the small material solution, the sodium erythorbate solution and the essence mixture to obtain a preparation solution; S8. carbonating the preparation solution to obtain a carbonated solution; S9. Add carbonated liquid into the container containing the dried lemon slices, and perform a second sterilization treatment on the container to obtain canned cocktails.

[0097] The first preset temperature is 60-80°C; The second preset temperature is 40-50°C; The third preset temperature is 50-60°C; The fourth preset temperature is 20-30°C.

[0098] The temperature of the first sterilization treatment is 100-110°C, and the time of the first sterilization treatment is 5-10s; The temperature of the second sterilization treatment is 60-70°C, and the target sterilization intensity of the second sterilization treatment is 95-100 PU.

[0099] Based on the above preparation method, different raw materials and process parameters are optimized: I. Effects of different types of lemon slices added to canned cocktails: Hot air dried lemon slices, freeze-dried lemon slices, quick-frozen lemon slices, fresh fruit slices, and blanched lemon slices blanched for 30s after slicing were collected from the market. They were applied in the product, and the product liquid was prepared according to Table 1. Full open can was used to make samples, and pasteurization was performed.

[0100] Table 1 Product liquid preparation table

[0101] Nine days after sterilization, the samples were opened and evaluated from the following aspects: the effect of opening the cover and floating to the surface from the bottom, the state of lemon slices in the liquid (degree of fragmentation, color, etc.), the color of the liquid, the change of taste, the convenience of feeding, etc. The effects of different lemon slices were evaluated, and the results are shown in Table 2.

[0102] Table 2 Evaluation results of each sample

[0103] II. Research on hot air drying process of lemon slices 1. Selection of sugar substitute immersion solution: Freshly dried lemon slices and lemon slices dried by short-time hot blanching have heavy green and bitter taste. In order to improve the flavor of lemon slices, conventional processes use sugar, glucose, lactose and other sugars to first carry out sugar pickling, and then carry out drying process. The main purpose of this step is to use the high osmotic pressure of sugar solution to exchange substances with cells, and the cells exude water and components such as phenols, vitamin C and lemonin, while sugar molecules enter the cells, thereby improving the flavor of lemon. However, for canned cocktail products with zero sugar content, the sugar content in 100 mL should be less than 0.5 g, which limits the application of sugar pickling process in this product. In order to solve this problem, erythritol, xylitol, trehalose and maltodextrin are considered for soaking, among which DE15-20 maltodextrin with small molecular weight is selected for testing. High-fold sweeteners such as sucralose, acesulfame potassium and aspartame can provide strong sweetness with a small amount due to their high sweetness multiple, resulting in low osmotic pressure of the solution and poor dissolution effect on the components in the lemon slice plant cells, so they are not used. After drying the lemon slices soaked by different soaking treatments (soaking method: 80℃ soaking solution is added to the lemon slices, solid-liquid ratio 1:2, soaking for 24h), the product is made using the liquid shown in Table 3. One lemon slice is added to each 330 mL of liquid, and the difference in the diameter of the added lemon slices is ensured to be less than 5 mm. The samples are pasteurized and stored for 1 week for evaluation. An expert evaluation team of 8 people is used to score the bitterness intensity, refreshing feeling, lemon green bitterness and lemon oxidation taste of the finished product liquid in four dimensions. The scoring standard uses the 14-point flavor intensity evaluation standard (as shown in Figure 3

[0104] Table 3 Score of liquid with different sugar substitutes

[0105] ​From Table 3, compared with the lemon slices without any treatment and the hot water treated lemon slices, the soaking obviously improved the green bitter taste and the oxidation taste of the lemon. The maltodextrin group had a worse refreshing feeling of the canned cocktail, the oxidation taste of the lemon was more obvious, and the wine body had a more obvious miscellaneous taste; the refreshing feeling of the trehalose group was slightly improved, and the oxidation taste of the lemon was also more obvious; the green bitter taste of the lemon of the 5% and 10% xylitol group and the erythritol group was heavier, and the green bitter taste of the lemon slice was obviously reduced when the concentration was increased to 20%. Compared with 20% xylitol and erythritol, there was little difference in the bitterness intensity and the green bitter taste of the lemon, but the xylitol had a slightly higher score in the oxidation taste. The effect of soaking was related to the type of solution. Small molecule sugars were more likely to enter the cell and exchange substances because of their small molecules, and the molar concentration of the solution under the same mass was higher, and the osmotic pressure was greater, so more substances were exuded from the lemon slices. According to the data, the lemon slices appeared to lose water after being soaked in 20% xylitol and erythritol, while the 5% and 10% concentration and 5% to 20% concentration of trehalose and maltodextrin increased in weight after soaking, which proved that the loss of water in the lemon was greater than the entry of sugar molecules, and the external osmotic pressure was greater than the osmotic pressure in the lemon cell, which was more conducive to the exchange of substances. According to the results shown in Table 5, 20% erythritol was selected as the soaking solution.

[0106] 3. Killing temperature test: Using the soaking solution to treat the lemon slices can not only reduce the green taste of the lemon slices, but also can inactivate the polyphenol oxidase and peroxidase in the lemon slices that cause enzymatic browning, so as to reduce the oxidation degree of the lemon slices in the drying process.

[0107] The effects of different soaking treatment temperatures (70℃, 80℃, 90℃) of different soaking solutions on the lemon slices were studied, and the product was made by using the solution shown in Table 1. One lemon slice was added to each 330 mL solution, and the difference in the diameter of the added lemon slices was ensured to be below 5 mm. The samples were pasteurized and stored for 1 week for evaluation. An expert evaluation group of 8 people was organized to score the lemon green bitter taste and lemon oxidation taste of the finished product solution in two dimensions. A 14-point scoring method was used. The results are shown in Table 4.

[0108] Table 4 Comparison of lemon slices with different sugar pickling solution temperatures

[0109] For different sugar solution temperatures, the killing effect of 80℃ soaking treatment was the best, which effectively reduced the green bitter taste of the lemon slices, compared with the 70℃ soaking treatment. The killing effect of the soaking treatment at 90℃ was similar to that at 80℃, and considering the energy consumption, 80℃ was selected as the soaking treatment temperature for soaking treatment.

[0110] 4. Soaking treatment time test: After the temperature of the soaking treatment and the mass concentration of the sugar solution are determined, the soaking treatment time needs to be optimized. If the soaking treatment time is short, the material exchange between the lemon slices and the sugar solution is less, the utilization rate of the sugar solution is low, and the product cannot achieve the best taste; if the soaking treatment time is long, not only the production efficiency is affected, but also there is a certain risk of microbial reproduction. The relationship between different sugar pickling times and lemon slices is studied, and the results are shown in Table 5.

[0111] Table 5 Comparison of lemon slices with different sugar pickling times

[0112] As can be seen from Table 5, when the soaking treatment time reaches 20 h, the best soaking treatment effect has been achieved, so it is determined that the soaking treatment time needs to be at least 20 h.

[0113] 5. Hot air drying process research: The water loss characteristics of hot air drying are fast in the early stage, and the water loss rate slows down when it approaches the drying end. Therefore, the drying temperature can be reduced in the later stage of drying. The effects of different temperature hot air drying are tested, and the results are shown in Table 6.

[0114] Table 6 Comparison of the taste of lemon slices under different drying conditions

[0115] As can be seen from Table 6, the drying effect of the first hot air drying at 75°C for 3 h and the second hot air drying at 60°C for 9 h is close to the taste of lemon slices dried by hot air at 75°C for 7 h and the taste of lemon slices dried by hot air at 60°C for 18 h, but the time of this hot air drying is significantly shortened, so the gradient hot air drying method is finally adopted for hot air drying. Example

[0116] On the basis of the process parameters optimized in Example 1, the following operations are further carried out: II. Formula optimization: 1. Formula optimization of canned cocktail containing lemon slices: Based on the process optimization of lemon slices in Example 1, the wine formula of canned cocktail is further optimized. According to the previous research, the wine formula at least needs to include sweeteners, acidity regulators, base wine, and a small amount of fruit juice and food flavorings can be added to harmonize the aroma. First, the sweeteners, acidity regulators, base wine and fruit juice of the basic formula are harmonized, and the specific basic formula is shown in Table 7.

[0117] Table 7 Basic formula of wine of canned cocktail

[0118] For the base formula shown in Table 7, the type of essence was further optimized, 2 different lemon essences were used, and the two essences were collocated, the collocation scheme is shown in Table 8; then according to the above scoring standard, an expert taste evaluation team was organized to evaluate the taste, and the results are shown in Table 9.

[0119] Table 8 Collocation scheme of different essences

[0120] Table 9 Taste evaluation results of different essences

[0121] 2. Selection of mouthfeel improver: Through the adjustment of flavoring, sweetener and acidifier, etc., the taste of the product is as coordinated as possible, but the product still has the problem of heavy wine bitterness. In addition, lemon seeds and lemon inner pericarp contain limonin, which is gradually dissolved into the wine of canned cocktail during pasteurization and long-term immersion in the shelf life. Although the water solubility of limonin is poor, the bitter threshold of limonin is very low (1 mg / L), and a small amount of dissolution will increase the bitterness of canned cocktail, especially significantly prolong the lingering sense of bitterness, resulting in an unpleasant drinking experience. Therefore, a mouthfeel improver is needed to improve the bitter taste of the solvent of ethanol in the wine during the immersion stage and to improve the bitterness of limonin.

[0122] At present, water-soluble substances such as pectin, resistant dextrin, polydextrose, and arabic gum of macromolecules may have a shielding effect on bitterness; the external hydrophilic and internal hydrophobic ring structure of cyclodextrin may have a embedding effect on the poorly water-soluble limonin; in addition, the mouthfeel improvement essence (containing 2% African arrowroot extract) also has the effect of modifying bitterness. According to the design of different ingredients and additives, the effect of single component on the taste of canned cocktail was evaluated. The essence collocation of the above scheme 3 and the dried lemon slices obtained in example 1 were used as samples, the bitterness inhibitor was added in the manner shown in Table 10, then the samples were pasteurized and placed at 37°C for 1 week to accelerate the dissolution of the components in the lemon slices, and then evaluated. An expert evaluation team of 8 people was organized to score the aroma intensity, bitterness intensity, and bitterness lingering length of the finished product. Among them, the bitterness intensity, aroma intensity, and refreshing feeling scoring standard adopts the flavor intensity evaluation standard of 14 points, and the bitterness lingering feeling is expressed by the length of time (in seconds) that the bitterness remains after swallowing.

[0123] Table 10 Bitterness inhibitor addition gradient

[0124] From Table 10 and Figure 4It can be seen that the addition of pectin, resistant dextrin, polydextrose, gum arabic, cyclodextrin and mouthfeel improvement essence can improve the intensity of bitterness to a certain extent. Pectin has a weak improvement effect on bitterness, but high concentration of pectin can reduce the refreshingness and aroma intensity of canned cocktails; resistant dextrin and polydextrose can well reduce the intensity of bitterness at an addition amount of 5 g / kg, and also have a certain improvement on the bitterness retention, among which the effect of resistant dextrin is better than that of polydextrose, and further increasing the addition amount will greatly reduce the refreshingness and aroma intensity of the product; gum arabic can slightly reduce the intensity of bitterness and the bitterness retention, but the effect is not obvious; α-cyclodextrin and γ-cyclodextrin can improve the intensity of bitterness and the retention, and γ-cyclodextrin has a better effect, but too high an addition amount will have a great influence on the aroma intensity of the product, which may be due to the embedding of the ring structure to the aroma molecules; the effective component of the mouthfeel improvement essence is African arrowroot extract, which can improve the bitterness retention, but too high an addition amount will enhance the aftertaste of canned cocktails. Therefore, resistant dextrin, γ-cyclodextrin and mouthfeel improvement essence are selected as bitterness improvers.

[0125] In addition, resistant dextrin, γ-cyclodextrin and mouthfeel improvement essence can effectively improve the intensity of bitterness and the retention, and the shielding principles of the three are different, that is, the embedding of macromolecules of resistant dextrin, the specific embedding of hydrophobic limonin of γ-cyclodextrin and the improvement of the fullness of the product in the later stage by mouthfeel improvement essence. The three are compounded according to the formula shown in Table 11, and the taste is evaluated, and the results are shown in Table 12.

[0126] Table 11 Compounding scheme and control test design

[0127] Table 12 Taste evaluation of control group and compounding scheme

[0128] As shown in Table 12, the compounding scheme is better than the control group in terms of bitterness intensity and bitterness retention, and the aroma intensity and refreshingness are better than the control group by adjusting the addition amount of components, which proves that the three have a synergistic effect on the improvement of taste. Finally, scheme 4 is selected as the taste improvement scheme. Since the essence used in scheme 4 has a certain influence on the aroma intensity, the addition amount in the essence scheme is increased by 10% in proportion, and finally a product with good aroma intensity, bitterness intensity, refreshingness and bitterness retention can be obtained.

[0129] 3. Experimental design of antioxidant The characteristic aroma of lemon fruit is limonene, pinene, gamma-terpinene and other characteristic flavor components, which are prone to oxidation, resulting in an unpleasant taste and flavor. Therefore, antioxidant measures need to be taken to solve the problem of poor taste of lemon; and olefin substances such as limonene are particularly prone to oxidation, resulting in an unpleasant flavor. In addition, there is a wealth of vitamin C in lemons, which can cause browning of lemon products. Therefore, antioxidants need to be added to protect their aroma substances and natural ingredients.

[0130] (1) Selection of antioxidants: According to the product characteristics and the additives allowed to be used in the preparation of wine specified in GB 2760, vitamin C, iso Sodium ascorbate, epigallocatechin gallate (EGCG), sodium hexametaphosphate, and enzyme-modified isoquercitrin (EMIQ) were selected as experimental objects for accelerated experiments.

[0131] (2) Accelerated experiment 1) Group design: Considering the previous matching research and economic cost factors, the antioxidant gradient of the experiment was set. Vitamin C: 0.1 ‰, 0.2 ‰, 0.3 ‰; isoascorbic acid sodium: 0.1 ‰, 0.2 ‰, 0.3 ‰, EGCG: 0.05 ‰, 0.1 ‰, 0.15 ‰; sodium hexametaphosphate: 0.1 ‰, 0.2 ‰, 0.3 ‰; EMIQ: 0.04 ‰, 0.08 ‰, 0.12 ‰.

[0132] 2) Accelerated experiment process: control group + experimental group, conditions: room temperature + 37℃, observe for 1 week, 2 weeks, 3 weeks and 4 weeks; data collection and sensory evaluation were performed during the experiment to analyze the protective effect of antioxidants on the color of canned cocktail products. The results are shown in Table 13.

[0133] Table 13 Effect of different antioxidants

[0134] In Table 13, + indicates a slight oxidation taste; ++ indicates a significant oxidation taste; +++ indicates a heavy oxidation taste; ++++ indicates a very heavy oxidation taste; ++++ indicates a very heavy oxidation taste.

[0135] From Table 13, it can be seen that the addition of vitamin C aggravates the browning degree of the material liquid; EGCG can improve the change of lemon taste to some extent, but due to the oxidation of EGCG itself, it leads to deepening of the color of the material liquid and appearance of a bitter taste similar to tea oxidation, so the effect of 0.05‰ EGCG in the product is better than that of high addition amount. Enzyme-modified isoquercitrin (EMIQ) is a strong antioxidant rutin that is difficult to dissolve in water, and EMIQ has good solubility in water and can be used in the preparation of wine with confidence. In this test, it has a certain antioxidant effect, but its effect is worse than that of 0.05‰ EGCG; sodium hexametaphosphate can chelate metal ions, thereby slowing down the oxidation degree of lemon products. As shown in the data in Table 15, it indeed has a certain effect, but phosphate itself has a certain astringent taste, which leads to an increase in the astringent taste of the product, affecting the taste of the finished product.

[0136] Sodium erythorbate is a common antioxidant in beverages, which can play a role in antioxidant protection of vitamin C through sacrifice, synergy, chelation of metal ions, etc., but high addition of sodium erythorbate also brings some undesirable flavors. According to the experimental results, 0.1‰ sodium erythorbate has the best effect, and the color of lemon slices and the material liquid is better than that of 0.05‰ EGCG. In summary, 0.1‰ sodium erythorbate is selected as the antioxidant.

[0137] Example 3 III. Test of sterilization and filling process 1. Process test of sterilization: Ultra-high temperature instantaneous sterilization is used to sterilize various fruit juices, sugars and additives in the canned cocktail formula, and the state of the material liquid before canning has reached a commercial sterile state. However, the hot air dried lemon slices may have some microorganisms, so pasteurization is needed to sterilize the dried lemon slices.

[0138] 2. Experimental design: (1) Microbial determination method of lemon slices: According to the method for determination of total number of colonies in food microbiology test in GB 4789.2-2022 “National Food Safety Standard” and the method for determination of mold and yeast count in food microbiology test in GB 4789.15 “National Food Safety Standard”, the microbial conditions of lemon dried slices were determined, and the results are shown in Table 14.

[0139] Table 14 Microbial conditions of lemon slices

[0140] (2) Determination of sterilization intensity of finished product: Pasteurization Unit (PU) is a quantitative unit of pasteurization, which is used to measure the sterilization effect. It is defined as: the sterilization effect caused by 1 min at 60℃ is a pasteurization unit, i.e. a PU value. The calculation formula of PU value is: , Wherein, Z is the sterilization time (min); t is the sterilization temperature (℃) The PU value of the product added with lemon slice was measured by using PU instrument.

[0141] (3) Microbial determination method of finished product: According to the above microbial determination method of lemon slice, the total number of colonies, the number of mold and yeast of the finished product before and after sterilization were determined, and the results are shown in Table 15.

[0142] Table 15 Microbial conditions of different sterilization intensity

[0143] 3. Experimental results: From Table 14, it can be seen that the total number of colonies of dry lemon slice is high, and there is mold. When the water activity is low and not suitable for the growth of microorganisms, the risk of further propagation of microorganisms is low; but when the lemon slice is put into the wine body, the water activity is increased, and the wine body contains rich nutrients such as monosaccharides and disaccharides, which is conducive to the proliferation and growth of microorganisms, so it is necessary to sterilize the product properly. However, the intensity of sterilization needs to be controlled. In the case of high sterilization intensity, the oxidation of lemon slice is enhanced, which leads to serious deterioration of the overall taste of canned cocktail. At the same time, excessive sterilization will also increase the energy consumption of the sterilization process, which is not conducive to energy saving.

[0144] From Table 15, it can be seen that in the case of PU of 60, the microbial conditions of the product cannot be effectively controlled, while in the case of PU of 95, the risk of microbial proliferation is effectively inhibited. If the PU is further increased to 105, the taste will deteriorate obviously. Therefore, the sterilization condition of PU value of 95 is selected.

[0145] In summary, the canned cocktail containing lemon slices provided by the embodiment of the present application uses erythritol as a sugar substitute to replace traditional sugars such as sucrose, high fructose corn syrup, and glucose to achieve zero sugar. The dried lemon slices used in the canned cocktail can lock in the lemon flavor through the soaking treatment of erythritol and gradient drying. Based on the mechanism of low water activity lemon slices + bacteriostatic components + multiple sterilization treatments, combined with the low moisture dried lemon slices after the soaking treatment of erythritol and gradient drying, the carbon dioxide introduced by carbonation, the vodka base, and the added components containing organic acids, the low water content inhibition effect of low moisture dried lemon slices, the aerobic bacteria inhibition effect of carbon dioxide, the bacteriostatic effect of alcohol and organic acids in the vodka base, and the pasteurization treatment can effectively prolong the shelf life of the canned cocktail. The resistant dextrin, γ-cyclodextrin, and taste-improving essence containing African arrowroot extract are used to modify the bitterness caused by limonin and alcohol, and sodium erythorbate is used to protect the color and taste of the product. Finally, the effects of low zero sugar, good flavor, and storage resistance are achieved. In addition, the canned cocktail containing lemon slices provided by the embodiment of the present application, based on the unique sensory experience of the slowly rising lemon slices from the bottom of the can after the can is opened, further modifies the bitterness caused by ethanol in alcohol and bitter principles in lemon slices through different taste combinations, and further improves the flavor.

[0146] In addition, the canned cocktail containing lemon slices provided by the embodiment of the present application can maintain the shelf life of the canned cocktail for more than 18 months through the unique sugar substitute soaking treatment and gradient drying process, and can ensure the integrity of the dried lemon slices for more than 18 months. The overall process does not require the addition of additional preservatives, and meets the concept of green and healthy diet.

[0147] The above description is only a specific embodiment of the present application, which enables those skilled in the art to understand or implement the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined in the present application can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to these embodiments shown in the present application, but will conform to the widest scope consistent with the principles and novel features claimed in the present application.

Claims

1. A canned cocktail comprising lemon slice, the canned cocktail comprising: A liquor and dried lemon slices soaked in the bottom of the liquor and floating to the surface of the liquor after the canned cocktail is opened, characterized in that the preparation method of the dried lemon slices comprises: immersing fresh lemon slices in erythritol to obtain soaked lemon slices; gradient hot air drying the soaked lemon slices to obtain dried lemon slices; the liquor comprises, in mass fraction, 40-50 parts of a vodka base, 15-35 parts of erythritol, 5-11 parts of lemon juice, 1-5 parts of citric acid, 0.1-0.2 parts of sodium erythorbate, 5-11 parts of a bitterness-reducing component, and 0.5-8 parts of flavoring agents; the bitterness-reducing component comprises resistant dextrin, γ-cyclodextrin, and mouthfeel-improving essence.

2. The canned cocktail according to claim 1, characterized in that, The mass m1 of the erythritol and the mass m2 of the fresh lemon slices satisfy m1:m2=(18-22):

100.

3. The canned cocktail according to claim 1, characterized in that, The temperature of the soaking treatment is 80-90°C, and the soaking treatment is performed for 20 hours or more.

4. The canned cocktail according to claim 1, characterized in that, The gradient hot air drying comprises first and second hot air drying; the first hot air drying is performed at a temperature of 70-75°C for 2.5-3.5 hours; and the second hot air drying is performed at a temperature of 55-65°C for 8.5-9.5 hours.

5. The canned cocktail according to claim 1, characterized in that, The lemon juice comprises concentrated lemon juice and lemon juice concentrate, the mass fraction of the concentrated lemon juice being 0.1-1.0 parts, and the mass fraction of the lemon juice concentrate being 5-10 parts.

6. The canned cocktail according to claim 1, characterized in that, The bitterness-reducing component comprises, in mass fraction, 5-10 parts of resistant dextrin, 0-0.5 parts of γ-cyclodextrin, and 0-0.5 parts of mouthfeel-improving essence; and / or The flavoring agents comprise, in mass fraction, 1-5 parts of sodium citrate, 0-0.5 parts of potassium lactate, 0-0.08 parts of sucralose, 0-0.1 parts of acesulfame potassium, and 0.1-2.0 parts of lemon essence.

7. A method of preparing a canned cocktail according to any one of claims 1 to 6, characterized in that, The method comprises: mixing, cooling, and filtering erythritol and first RO water having a first preset temperature in sequence to obtain a sugar solution; diluting a vodka base with RO water and filtering to obtain a base solution; mixing, filtering, and performing first sterilization on lemon juice and second RO water having a second preset temperature in sequence to obtain a juice preparation solution; dissolving and mixing citric acid, sodium citrate, potassium lactate, sucralose, acesulfame potassium, resistant dextrin, and γ-cyclodextrin with third RO water having a third preset temperature to obtain a small material solution; mixing sodium erythorbate and fourth RO water having a fourth preset temperature to obtain a sodium erythorbate solution; diluting lemon essence and mouthfeel-improving essence to obtain an essence mixture; mixing the sugar solution, the base solution, the juice preparation solution, the small material solution, the sodium erythorbate solution, and the essence mixture to obtain a preparation solution; carbonating the preparation solution to obtain a carbonated solution; and The carbonated liquid is added into a container containing dried lemon slices, and the container is subjected to a second sterilization treatment to obtain a canned cocktail.

8. The method of claim 7, wherein, The first preset temperature is 60-80 DEG C; and / or The second preset temperature is 40-50 DEG C; and / or The third preset temperature is 50-60 DEG C; and / or The fourth preset temperature is 20-30 DEG C.

9. The method of claim 7, wherein, The temperature of the first sterilization treatment is 100-110 DEG C, and the time of the first sterilization treatment is 5-10 s; and / or The temperature of the second sterilization treatment is 60-70 DEG C, and the target sterilization intensity of the second sterilization treatment is 95-100 PU.

10. The method of claim 7, wherein, The gas content of the carbonated liquid is 1.3-3.0 times the gas content of the blending liquid.

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