Special preserved plum cola flavored soda drink and preparation method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses a special preserved plum cola flavored soda beverage and a preparation method thereof. The special preserved plum cola flavored soda beverage is prepared from the following raw materials: preserved plums, high fructose corn syrup, citric acid monohydrate, sodium citrate and soluble soybean polysaccharides. By adopting a secondary extraction method, the faint scent and the pickling flavor of the preserved plums are efficiently reserved. And through the matching of the raw materials, the problem that the gas-holding property of the carbonated beverage is insufficient is solved, and the taste problems that in the drinking scene of the carbonated beverage, due to the volatilization of carbon dioxide in the carbonated beverage, the taste of the beverage is insufficient, the gas content is insufficient, and the overall taste is slightly sweet are solved. The method is short in production period, free of pigment, low in cost, easy to operate, safe and free of pollution. The prepared special preserved plum and cola flavored soda beverage is good in taste, changes the characteristic that the traditional carbonated beverage is mainly sweet, and has the effects of appetizing and helping digestion on the basis of being sour, sweet and delicious and sufficient in taste.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a specially prepared preserved plum cola flavored soda beverage and a preparation method thereof. Background Art

[0002] Plums are obtained from yellow plums after a series of complex processes. Yellow plums themselves also have certain health benefits. In medicine, some people soak plums with white wine to make fragrant and delicious green plum wine. Drinking a little green plum wine regularly can treat rheumatism, sprains and lumbar muscle strain. In addition, plums are rich in nutrients needed by the human body and can help people improve some nutritional problems. Li Shizhen also recorded the effects of plums in "Compendium of Materia Medica": "Plums are blood fruits, which can strengthen the stomach, astringe the lungs, warm the spleen, stop bleeding and sputum, reduce swelling and detoxify, promote fluid production and quench thirst, and treat chronic cough and diarrhea." It can be seen that plums are not only snacks, but also have many benefits to the human body. Drinking plums soaked in water has the following benefits: 1. Activate blood circulation and detoxify, promote fluid production and quench thirst. 2. It has a conditioning effect on cough and sputum caused by upper respiratory tract infection. 3. Plums are an acidic substance that has the effects of promoting digestion, appetizing and reducing phlegm.

[0003] Carbonated beverages contain a large amount of carbon dioxide gas. During the drinking process, due to the high temperature of the mouth, the carbon dioxide escapes, takes away the heat of the mouth, stimulates the sensory cells in the mouth, and creates a stimulating feeling, namely the mouthfeel. The pleasant drinking experience brought by the mouthfeel is one of the main reasons why carbonated beverages are highly sought after by consumers. However, due to the limitations of foaming properties, foam stability and the number of foaming times, the mouthfeel of existing carbonated beverages needs to be improved.

[0004] Currently, most of the plum extracts and plum drinks on the market have a sweet and sour taste, but lack the characteristic aroma and flavor of real plums. In addition, carbonated beverages do not have enough gas retention. In the drinking scene, due to the volatilization of carbon dioxide in carbonated beverages, carbonated beverages have insufficient flavor, insufficient gas content, and an overall sweet taste. Therefore, it is necessary to provide a specially prepared plum cola flavored soda beverage and a preparation method thereof to enhance consumers' drinking sensory experience, thereby meeting the market demand for novel new flavored cola. Summary of the invention

[0005] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention proposes a specially prepared plum cola flavored soda beverage and a preparation method thereof, so as to enhance consumers' drinking sensory experience and thus meet the market demand for novel flavored cola.

[0006] A first aspect of the present invention provides a specially prepared preserved plum cola flavored soda beverage.

[0007] Specifically, the raw materials of the specially prepared plum cola flavored soda beverage include plums, fructose-glucose syrup, citric acid monohydrate, sodium citrate, and soluble soybean polysaccharides.

[0008] Preferably, the raw materials of the specially prepared plum cola flavored soda beverage include 26-30 parts of plums, 45-55 parts of fructose syrup, 1-1.5 parts of citric acid monohydrate, 0.5-1 part of sodium citrate, and 0.1-0.3 parts of soluble soybean polysaccharides in parts by weight.

[0009] Further preferably, the raw materials of the specially prepared plum cola flavored soda beverage include, by weight, 28-30 parts of plums, 50-55 parts of fructose syrup, 1-1.2 parts of citric acid monohydrate, 0.5-0.6 parts of sodium citrate, and 0.2-0.3 parts of soluble soybean polysaccharides.

[0010] Preferably, the preserved plums include nine-processed preserved plums.

[0011] Further preferably, the nine-processed preserved plums include half-grain nine-processed preserved plums.

[0012] A second aspect of the present invention provides a method for preparing a specially prepared preserved plum cola flavored soda beverage.

[0013] Specifically, the following steps are included:

[0014] (1) soaking the preserved plums, filtering, and collecting the filtrate;

[0015] (2) dissolving the remaining raw materials, filtering, adding to the filtrate described in step (1), and stirring;

[0016] (3) sterilizing and carbonating to obtain the specially prepared plum-cola flavored soda beverage.

[0017] Preferably, in step (1), the soaking of the preserved plums includes soaking at room temperature and soaking by steaming.

[0018] Preferably, the room temperature immersion is at a temperature of 20 to 30° C. and a time of 1.5 to 2.5 hours.

[0019] More preferably, the room temperature immersion is at a temperature of 25 to 30° C. and a time of 2 to 2.5 hours.

[0020] More preferably, the room temperature immersion is at 25° C. and the time is 2 hours.

[0021] Preferably, the temperature of the steaming and soaking is 75-85° C., and the time is 30-50 minutes.

[0022] More preferably, the temperature of the steaming and soaking is 80-85° C. and the time is 40-50 min.

[0023] More preferably, the steaming and soaking temperature is 80° C. and the time is 40 minutes.

[0024] Preferably, in step (2), the dissolving temperature is 65-85°C.

[0025] Further preferably, in step (2), the dissolving temperature is 65-75°C.

[0026] More preferably, in step (2), the dissolving temperature is 65°C.

[0027] Preferably, in step (3), the sterilization is ultra-high temperature instantaneous sterilization.

[0028] Preferably, the ultra-high temperature instantaneous sterilization temperature is 110-120° C. and the time is 25-35 seconds.

[0029] Further preferably, the ultra-high temperature instantaneous sterilization temperature is 115-120° C. and the time is 25-30 seconds.

[0030] More preferably, the ultra-high temperature instantaneous sterilization temperature is 115° C. and the time is 30 seconds.

[0031] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0032] The present invention uses a secondary extraction method to efficiently retain the fragrance and pickled flavor of the preserved plum. And through the combination of raw materials, the insufficient gas retention of carbonated beverages is solved, and the taste problems of carbonated beverages in drinking scenarios, such as insufficient flavor, insufficient gas content, and overall sweet taste, are alleviated due to the volatilization of carbon dioxide in carbonated beverages. The production cycle of the present invention is short, no pigment is added, the cost is low, it is easy to operate, safe, and pollution-free. The specially prepared preserved plum cola flavored soda beverage has a good taste, which changes the characteristics of traditional carbonated beverages that are mainly sweet. It has the effect of appetizing and digesting food on the basis of being sweet and sour and having a good flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a flow chart of the preparation process of Example 1 of the present invention. DETAILED DESCRIPTION

[0034] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0035] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0036] Example 1

[0037] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0038] The specially prepared plum cola flavored soda beverage is composed of 50 parts of fructose syrup F55, 60 parts of white sugar, 1.2 parts of citric acid monohydrate, 0.5 parts of sodium citrate, 28 parts of semi-granulated nine-processed plums (Mrs. Yao's brand), 1.2 parts of edible salt, 0.3 parts of soluble soybean polysaccharides and 0.5 parts of food flavoring, based on weight.

[0039] The specific steps are as follows:

[0040] Weigh the formula amount of half-grain nine-process preserved plums (Tai Tai Yao brand), put them into an extraction tank, add 25°C room temperature water to extract for 2 hours (the ratio of preserved plums to water is 1:10), filter the liquid into an auxiliary material tank, add 80°C hot water to steam and soak for 40 minutes for extraction (the ratio of preserved plums to water is 1:10), and filter the liquid into an auxiliary material tank.

[0041] According to the material characteristics of the raw materials, various raw materials are dissolved in sequence, and the dissolution is required to be uniform. The dissolution water temperature must be 65°C. After the dissolution is complete, it is passed through a filter with a filtration accuracy of 200 mesh or above and then introduced into the mixing tank; start the stirring of the mixing tank, and then add the uniformly dissolved raw and auxiliary materials to the mixing tank according to the formula order, and make up the remaining mixing water to make up the volume. After fully stirring for 10 minutes, take samples to test the mixing liquid until all physical and chemical indicators meet the requirements (temporary storage temperature ≤25°C, temporary storage time ≤6h.)

[0042] After the prepared liquid is confirmed to be qualified in terms of physical and chemical indicators, it is filtered again with a filter accuracy of ≤1μm; sterilized at UHT 115℃ for 30s, and then mixed with qualified products and carbonation treatment, and the carbon dioxide content meets the requirements (gas content detection method: national standard method detection); rinse the inside of the empty bottle with sterile water, requiring the inner wall of the empty bottle to be clean and free of foreign matter, and no obvious water accumulation in the bottle;

[0043] The filling capacity meets the labeling requirements, and the filling accuracy meets the relevant provisions of JJF 1070 "Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities";

[0044] The bottle cap is sterilized by ultraviolet light and sealed immediately after filling. The sealing meets the requirements of maintaining the seal inside the bottle.

[0045] After capping, the product is warmed up by a bottle warming machine until the center temperature of the product is not lower than room temperature and not higher than room temperature + 5°C. The temperature of the bottle warming can be adjusted appropriately according to the dew point, and no condensed water is formed outside the bottle; a specially prepared plum cola flavored soda beverage is produced.

[0046] Example 2

[0047] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0048] The specially prepared plum cola flavored soda beverage is composed of 50 parts of fructose syrup F55, 50 parts of white sugar, 1.1 parts of citric acid monohydrate, 0.5 parts of sodium citrate, 28 parts of semi-granulated nine-processed plums (Mrs. Yao's brand), 1.2 parts of edible salt, 0.3 parts of soluble soybean polysaccharides and 0.4 parts of food flavoring, based on weight.

[0049] The specific steps are the same as those in Example 1.

[0050] Comparative Example 1

[0051] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0052] The specially prepared plum cola flavored soda beverage is composed of 40 parts of fructose syrup F55, 40 parts of white granulated sugar, 0.8 parts of citric acid monohydrate, 0.4 parts of sodium citrate, 20 parts of semi-granulated nine-processed plums (Mrs. Yao's brand), 1.0 parts of edible salt, 0.3 parts of soluble soybean polysaccharides and 0.2 parts of food flavorings in parts by weight.

[0053] The specific steps are the same as those in Example 1.

[0054] Comparative Example 2

[0055] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0056] The specially prepared plum cola flavored soda beverage is composed of 40 parts of fructose syrup F55, 50 parts of white sugar, 0.9 parts of citric acid monohydrate, 0.4 parts of sodium citrate, 25 parts of semi-granulated nine-processed plums (Mrs. Yao's brand), 1.1 parts of edible salt, 0.3 parts of soluble soybean polysaccharides and 0.3 parts of food flavoring, based on weight.

[0057] The specific steps are the same as those in Example 1.

[0058] Comparative Example 3

[0059] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0060] The raw materials are the same as those in Example 1. The difference from Example 1 is that the 25°C room temperature water extraction in the preparation method of Example 1 is replaced by 60°C warm water extraction.

[0061] Comparative Example 4

[0062] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0063] The raw materials are the same as those in Example 1. The difference from Example 1 is that the 80°C hot water steaming and soaking in the preparation method of Example 1 is replaced by 90°C hot water steaming and soaking.

[0064] Comparative Example 5

[0065] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0066] The raw materials are the same as those in Example 1. The difference from Example 1 is that the 80°C hot water steaming and soaking for 40 minutes in the preparation method of Example 1 is replaced by 80°C hot water steaming and soaking for 60 minutes.

[0067] Comparative Example 6

[0068] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0069] The difference from Example 1 is that, by weight, the soluble soybean polysaccharide is 0.4 parts.

[0070] The specific steps are the same as those in Example 1.

[0071] Comparative Example 7

[0072] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0073] The difference from Example 1 is that the soluble soybean polysaccharide is replaced by maltitol.

[0074] The specific steps are the same as those in Example 1.

[0075] Comparative Example 8

[0076] A specially prepared preserved plum cola flavored soda beverage and a preparation method thereof.

[0077] The difference from Example 1 is that the soluble soybean polysaccharide is replaced by sorbitol.

[0078] The specific steps are the same as those in Example 1.

[0079] 1. Product rating.

[0080] Table 1 Flavor scoring criteria

[0081]

[0082]

[0083] Table 2 Scoring results of beverages in Examples 1 to 2 and Comparative Examples 1 to 2

[0084]

[0085] As shown in Table 2, the special plum cola flavored soda beverages prepared in Examples 1 and 2 of the present invention have good performance in aroma, sweetness and sourness, and sensory perception, and have good fresh flavor and sufficient pickled flavor. After using soluble soybean polysaccharides in combination with Examples 1-2, the carbonation of the beverage can be enhanced, while the aroma of Comparative Examples 1 and 2 is weak, and the sweetness and sourness coordination of Comparative Example 1 is low.

[0086] In Comparative Example 3, the temperature was raised to 60°C when the plums were soaked for the first time, resulting in insufficient fragrance and flavor of the plums, which was inferior to Example 1. In Comparative Example 4, after replacing the soaking with 90°C hot water, the fragrance and flavor of the plums completely disappeared. In Comparative Example 5, the fragrance and flavor of the plums also disappeared after increasing the hot water soaking time. In Comparative Example 6, due to the excessive use of soluble soybean polysaccharides, a layer of gas foam was formed on the surface of the beverage. In Comparative Examples 7-8, since maltitol and sorbitol do not have the property of retaining gas, the carbonation of the beverage cannot be enhanced.

[0087] The preferred specific embodiments of the present invention are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the present invention without creative work. Therefore, any technical solution obtained by any modification, equivalent replacement, improvement, etc. made by a person skilled in the art based on the concept of the present invention through logical analysis, reasoning or limited experiments on the basis of the prior art shall be within the scope of protection determined by the claims.

Claims

1. A specially prepared plum cola flavored soda beverage, characterized in that: The raw materials of the specially prepared preserved plum cola flavored soda beverage include preserved plum, fructose-glucose syrup, citric acid monohydrate, sodium citrate and soluble soybean polysaccharide.

2. The special plum cola flavored soda beverage according to claim 1, characterized in that: The raw materials of the specially prepared plum cola flavored soda beverage include 26-30 parts of plums, 45-55 parts of fructose syrup, 1-1.5 parts of citric acid monohydrate, 0.5-1 part of sodium citrate, and 0.1-0.3 parts of soluble soybean polysaccharide in parts by weight.

3. The special plum cola flavored soda beverage according to claim 1, characterized in that: The preserved plums include nine-process preserved plums.

4. The method for preparing the special plum cola flavored soda beverage according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) soaking the preserved plums, filtering, and collecting the filtrate; (2) dissolving the remaining raw materials, filtering, adding to the filtrate described in step (1), and stirring; (3) sterilizing and carbonating to obtain the specially prepared plum-cola flavored soda beverage.

5. The preparation method according to claim 4, characterized in that: In step (1), the soaking of the preserved plums includes soaking at room temperature and soaking by steaming.

6. The preparation method according to claim 5, characterized in that: The room temperature immersion is performed at a temperature of 20 to 30° C. and a time of 1.5 to 2.5 hours.

7. The preparation method according to claim 5, characterized in that: The temperature of the steaming and soaking is 75-85° C., and the time is 30-50 minutes.

8. The preparation method according to claim 4, characterized in that: In step (2), the dissolving temperature is 65-85°C.

9. The preparation method according to claim 4, characterized in that: In step (3), the sterilization is ultra-high temperature instantaneous sterilization.

10. The preparation method according to claim 9, characterized in that: The ultra-high temperature instantaneous sterilization temperature is 110-120° C. and the time is 25-35 seconds.

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