Beverage preparation base primary pulp based on flower concentrated solution

Abstract

The invention relates to a beverage blending base raw stock based on a fresh flower concentrated solution, the core component of the beverage blending base raw stock is a jasmine concentrated solution, a sweetening agent, a preservative, a stabilizer and edible essence are combined, and a high-stability beverage base is formed through scientific compounding. Wherein the sweetening agent adopts a natural and artificial compounding technology to balance sweetness and calorie, the preservative and the stabilizer synergistically act to realize physical stability of more than 6 months at normal temperature, and the pH value is accurately regulated and controlled to ensure compatibility with matrixes such as soda water and milk. The primary pulp retains active ingredients of fresh flowers, has natural flavor and health attribute, is suitable for all-scene requirements of instant drink, bottled drink and the like, breaks through the technical bottleneck that the traditional fresh flower drink is easy to deteriorate and difficult to compound, and provides a healthy and diversified solution for the drink market.

Description

Technical Field

[0001] The invention relates to the technical field of beverages, in particular to a beverage preparation base puree based on flower concentrate. Background Art

[0002] As consumers’ demand for natural and healthy drinks grows, functional drinks made from flowers have gradually become a hot topic in the market. However, traditional flower drinks have the following technical bottlenecks:

[0003] Conflict between flavor and stability: Flower extracts are easily affected by light and temperature and can undergo oxidation and deterioration. They are also prone to flocculation or flavor conflicts when mixed with matrices such as milk and carbonated beverages, resulting in a short product shelf life and limited application scenarios.

[0004] The difficulty in balancing health attributes and taste: Existing products mostly rely on single sweeteners (such as sucrose) or high concentrations of preservatives, which makes it difficult to meet the demand for "low sugar and low calories". At the same time, the amount and stability of natural pigments and flavors added are insufficient, affecting the sensory experience of the product.

[0005] Poor adaptability to industrial production: Traditional flower extraction processes (such as boiling method) are inefficient, result in large loss of active ingredients, and lack a standardized formula system, resulting in significant quality differences between batches, making large-scale production difficult.

[0006] In response to the above problems, this patent constructs a highly stable and multifunctional beverage base puree through the scientific compounding of flower concentrate and food additives. Summary of the invention

[0007] In order to solve the problems of the prior art, the present invention provides a base puree for beverage preparation based on fresh flower concentrate.

[0008] In order to solve the above technical problems, the present invention is implemented by the following technical solutions: 1. A beverage preparation base puree based on flower concentrate, comprising the following components:

[0009] At least one flower concentrate or extract as a source of flavor and functional ingredients;

[0010] Food additives, including but not limited to sweeteners, preservatives, stabilizers and flavorings, including:

[0011] Sweeteners, used to adjust the sweetness of the base;

[0012] preservatives, used to extend shelf life;

[0013] Stabilizers, used to maintain liquid homogeneity;

[0014] Food flavors, used to enhance or supplement floral characteristics;

[0015] The base puree is compounded by components and is suitable for mixing with soda, milk or other liquid drinks.

[0016] In this application, the beverage base puree is scientifically compounded with flower concentrate and functional food additives to construct a modulation system with both flavor levels and application flexibility. Among them, flower concentrate as the core ingredient not only provides the fresh floral flavor of natural jasmine, but also retains active substances such as plant polyphenols, giving the beverage antioxidant and other health properties; sweeteners are compounded with natural and artificial (such as erythritol and sucralose) to achieve precise control of sweetness while reducing calories; the synergistic effect of preservatives and stabilizers (such as potassium sorbate + xanthan gum combination) not only inhibits microbial growth and prolongs the shelf life, but also prevents the sedimentation of ingredients through the colloidal network structure, ensuring that the puree remains stable at room temperature or refrigerated conditions; the addition of edible flavors and natural / synthetic pigments further enhances the aroma characteristics and visual appeal, forming a sensory experience with both color and fragrance. The system optimizes the pH value (3.5-6.5) and component ratio to make it quickly compatible with a variety of liquid matrices such as soda and milk. It not only retains the flavor characteristics of the original pulp, but also produces rich taste layers through compounding, meeting the modern beverage market's diverse demands for personalization, health and convenience.

[0017] In a specific embodiment, the flower concentrate is selected from jasmine, and its mass accounts for 5%-30% of the total mass of the base.

[0018] This embodiment limits the amount of jasmine flower concentrate to 5%-30%, which not only ensures the richness of the natural jasmine's fresh floral fragrance, but also avoids flavor imbalance or cost increase caused by excessive concentration. At the same time, the combination of different proportions can achieve differentiated design of flavor levels, and the range of 5%-30% can not only retain plant active ingredients (such as polyphenol antioxidants), but also improve the stability of active ingredients through the concentration process, providing a dual basis of natural flavor and health attributes for subsequent beverage preparation.

[0019] In a specific embodiment, the sweetener includes a natural sweetener (erythritol, steviol glycoside) or an artificial sweetener (aspartame, sucralose), and the added amount is 0.1%-5% of the total mass of the base; the preservative is at least one of sodium benzoate and potassium sorbate, and the added amount is 0.01%-0.5%; the stabilizer is xanthan gum, carrageenan or pectin, and the added amount is 0.05%-2%.

[0020] In a specific embodiment, it also includes a pigment component, which is selected from natural pigments (anthocyanin, β-carotene) or synthetic pigments (tartrazine, carmine), and the added amount is 0.001%-0.1% of the total mass of the substrate to enhance visual appeal.

[0021] The design enhances the visual appeal without affecting the flavor of the beverage by adding 0.001%-0.1% natural or synthetic pigments. For example, anthocyanins can give the beverage a natural purple-red gradient, beta-carotene presents a warm yellow tone, and synthetic pigments such as lemon yellow provide more vivid color options. Low-concentration addition can not only avoid pigment precipitation or flavor interference, but also enhance consumer experience through the synesthesia effect of color and floral fragrance, and is especially suitable for flavoring and coloring transparent or light-colored beverages.

[0022] In a specific embodiment, the pH value of the base puree ranges from 3.5 to 6.5, is suitable for storage at room temperature or in a refrigerator, and forms a stable suspension system after mixing with a liquid beverage.

[0023] This solution controls the pH value in the weakly acidic to neutral range of 3.5-6.5, which not only inhibits the reproduction of most microorganisms (such as acidic environments inhibit bacteria), but also ensures the chemical compatibility of the original puree when mixed with matrices such as soda and milk. By optimizing the pH value and stabilizer ratio, the original puree can maintain a stable suspension system at room temperature or refrigerated conditions, avoiding stratification or flocculation caused by temperature changes. At the same time, it can still disperse quickly after mixing with other beverages, forming a uniform and lasting sensory experience.

[0024] In a specific embodiment, it comprises jasmine concentrate, sweetener, preservative, stabilizer and edible flavor, wherein the jasmine concentrate accounts for 10%-25%, the sweetener is a compound of erythritol and sucralose, the stabilizer is a compound of xanthan gum and carrageenan, and the flavor is jasmine-scented edible flavor.

[0025] This specific formula is based on 10%-25% jasmine concentrate, combined with a compound sweetener of erythritol and sucralose (to balance sweetness and calories), a stabilizer combination of xanthan gum + carrageenan (to enhance suspension stability), and jasmine flavor essence (to enhance aroma characteristics). Among them, the high-concentration jasmine concentrate gives the beverage a natural floral aroma and antioxidant function, the sweetener compound reduces calories while retaining palatability, and the dual stabilizer system forms a denser colloidal network through synergistic action, ensuring that the original pulp remains uniform during long-term storage and when mixed with high-protein matrices such as milk, ultimately achieving an optimized balance of flavor, health and stability.

[0026] The beneficial effects of the present invention are:

[0027] 1. Through the scientific application of a certain proportion of jasmine flower concentrate, the antioxidant, anti-inflammatory and other health properties of active ingredients such as plant polyphenols and anthocyanins are retained, and through the compounding of natural sweeteners and synthetic sweeteners, the sweetness is precisely controlled while reducing calories. In addition, the addition of natural pigments further strengthens the natural and healthy label of the product, which meets the needs of modern consumers for "clean label" beverages;

[0028] 2. Through the synergistic compounding of preservatives and stabilizers, combined with precise control of pH value, the long-term physical stability of the original pulp at room temperature or refrigerated conditions is achieved to avoid stratification or flocculation. At the same time, the preservative system extends the shelf life to more than 6 months while ensuring safety, and can still be quickly compatible with high-protein or carbonated matrices such as milk and soda to form a stable suspension system, breaking through the technical bottleneck of traditional flower drinks that are easy to deteriorate and difficult to compound;

[0029] 3. Modular formula design supports flexible adjustment of proportion combinations, sweetness levels and sensory characteristics to meet the diverse needs of tea shops, food companies, etc. For example, high-concentration jasmine concentrate can be directly used in high-end ready-mixed drinks, while low-concentration formulas are suitable for industrial bottled beverages. In addition, the addition of edible flavors and pigments enhances the aroma permeability and visual appeal, forming a differentiated product competitiveness of "color-aroma-taste". DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0031] A beverage preparation base puree based on flower concentrate, comprising the following components:

[0032] At least one flower concentrate or extract as a source of flavor and functional ingredients;

[0033] Food additives, including but not limited to sweeteners, preservatives, stabilizers and flavorings, including:

[0034] Sweeteners, used to adjust the sweetness of the base;

[0035] preservatives, used to extend shelf life;

[0036] Stabilizers, used to maintain liquid homogeneity;

[0037] Food flavors, used to enhance or supplement floral characteristics;

[0038] The base puree is compounded by components and is suitable for mixing with soda, milk or other liquid drinks.

[0039] This implementation plan uses jasmine flower concentrate as the core functional ingredient, and forms a modular formula framework by screening jasmine natural plant extracts (accounting for 5%-30%) and combining them with a food-grade additive system (sweetener 0.1%-5%, preservative 0.01%-0.5%, stabilizer 0.05%-2%). During implementation, the concentrate extraction process must be strictly controlled to retain the active ingredients, and the proportion of each additive must be optimized through orthogonal experiments to ensure the synergistic effect of sweetness, preservatives, and stabilization functions.

[0040] The flower concentrate is selected from jasmine, and its weight accounts for 5%-30% of the total weight of the base.

[0041] In terms of raw material selection, petals at the peak of flowering (such as jasmine buds picked in the early morning) are preferred. After washing, color protection (0.1% ascorbic acid solution), low-temperature drying (40°C hot air circulation), concentrated liquid is obtained through water extraction (solid-liquid ratio 1:5, 80°C leaching for 2 hours) or CO2 supercritical extraction. The concentration process needs to control the solid content at 25%-40%, and remove impurities through membrane filtration (0.22μm pore size).

[0042] The sweetener includes natural sweetener (erythritol, steviol glycoside) or artificial sweetener (aspartame, sucralose), and the added amount is 0.1%-5% of the total mass of the base; the preservative is at least one of sodium benzoate and potassium sorbate, and the added amount is 0.01%-0.5%; the stabilizer is xanthan gum, carrageenan or pectin, and the added amount is 0.05%-2%.

[0043] The compounding of flavoring agents needs to be calculated based on the sweetness multiple (such as 0.7 times the sweetness of erythritol + 200 times the sweetness of sucralose), and the ratio is optimized through the response surface method to make the total sweetness reach 8-12 Brix units. The optimal concentration of preservatives is verified by dynamic inhibition zone experiment (such as 0.05% sodium benzoate + 0.03% potassium sorbate compound), and the preservative effect is verified by accelerated shelf life test (37°C constant temperature storage). When compounding stabilizers, the ratio of xanthan gum to carrageenan needs to be controlled between 1:1 and 3:1, and the viscosity (target value 150-300mPa·s) is tested by a rotational viscometer (30°C, 100s-1 shear rate), and observe whether water precipitation occurs after refrigeration at 4°C for 7 days.

[0044] It also includes a pigment component, which is selected from natural pigments (anthocyanin, beta-carotene) or synthetic pigments (tartrazine, carmine), and the added amount is 0.001%-0.1% of the total mass of the substrate to enhance visual appeal.

[0045] The pigment selection needs to match the flavor of flowers, and a spectrophotometer (λmax=520nm) is used to measure the concentration of the pigment solution to ensure that the color value of the beverage after addition (L value 60-80, a value ±5, b* value ±10) meets the design requirements. During implementation, the pigment must first be dissolved in 50°C deionized water (add 0.1% citric acid to aid dissolution), and then added to the base paste through a gradient dilution method to avoid precipitation caused by excessive local concentration. At the same time, a light stability test (xenon lamp aging test for 100 hours) is required to ensure that the color change ΔE≤2.0 of the pigment during the shelf life.

[0046] The pH value of the base puree ranges from 3.5 to 6.5, which is suitable for storage at room temperature or in the refrigerator, and forms a stable suspension system after mixing with liquid beverages.

[0047] The pH of the stock solution was precisely adjusted to the range of 3.5-6.5 by a pH meter. A citric acid / sodium citrate buffer pair (concentration 0.05 M) was used for the acidic system (pH ≤ 4.5), and a phosphate buffer pair was used for the neutral system (pH ≥ 5.0).

[0048] It contains jasmine concentrate, sweeteners, preservatives, stabilizers and edible flavors, among which jasmine concentrate accounts for 10%-25%, the sweetener is a compound of erythritol and sucralose, the stabilizer is a compound of xanthan gum and carrageenan, and the flavor is jasmine-flavored edible flavor.

[0049] The premixing-main mixing two-stage process is adopted in mass production: first, jasmine concentrate (15%-20%), erythritol (3%-4%), and sucralose (0.01%-0.02%) are dissolved in a stirring tank (speed 50rpm, temperature 30℃); then 0.1% xanthan gum (pre-dispersed in 5 times the weight of sucrose), 0.05% carrageenan (80℃ hot water swelling), and 0.02% jasmine essence (β-cyclodextrin embedding) are added in sequence, and the homogenization pressure is controlled at 20MPa×2 times. Finally, it is sterilized by a plate heat exchanger (75℃×15s) and aseptically filled into PET bottles. The key indicators to be tested for the finished product are: total sugar ≤5%, total acid (calculated as citric acid) 0.15%-0.25%, total colony count <10CFU / mL, and no flocculation within 30 minutes after mixing with whole milk (1:10 dilution).

[0050] Example 1: Jasmine base puree formula and preparation method

[0051] Formula composition (based on 1000g):

[0052] Jasmine concentrate: 150g (accounting for 15%, using CO2 supercritical extraction process, solid content 30%, linalool content ≥ 2.5%)

[0053] Sweetener: erythritol 30g + sucralose 0.15g (total added amount 3.15%)

[0054] Preservative: Potassium sorbate 0.3g (0.03%)

[0055] Stabilizer: xanthan gum 1.5g + carrageenan 0.5g (total addition 0.2%)

[0056] Edible flavor: Jasmine flavor 0.8g (β-cyclodextrin embedding process)

[0057] pH adjuster: citric acid 0.5g (adjust pH to 4.5)

[0058] Deionized water: balance up to 1000g

[0059] Preparation process:

[0060] Pretreatment: premix xanthan gum with 5 times the weight of erythritol and pass through an 80-mesh sieve; swell carrageenan with 80°C hot water (1:20) for 30 minutes.

[0061] Main mix: Add deionized water (60°C) to a mixing tank, add erythritol and sucralose in sequence, and stir until completely dissolved; add the swollen carrageenan solution and homogenize for 3 minutes (speed 2000rpm).

[0062] Stabilizer mixing: Slowly add the premixed xanthan gum-erythritol and continue stirring for 20 minutes until a uniform colloid is formed.

[0063] Functional ingredient addition: Add jasmine concentrate, potassium sorbate, and jasmine essence and stir for 15 minutes.

[0064] pH adjustment: adjust the pH to 4.5 with 10% citric acid solution, and detect the conductivity (target value 200 μS / cm).

[0065] Post-processing: homogenize twice with a 20MPa homogenizer, sterilize at 75℃ for 15 seconds in a plate heat exchanger, and aseptically fill into 500mL brown glass bottles.

[0066] Quality control indicators:

[0067] Sensory indicators: Light yellow-green transparent liquid, with fresh jasmine fragrance, moderate sweetness (about 8 Brix), no astringency.

[0068] Stability: No stratification in centrifugal test (3000g×30min), viscosity change <10% after refrigeration at 4℃ for 30 days.

[0069] Microbiological indicators: total colony count <10CFU / mL, coliform group <3MPN / 100mL.

[0070] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A base puree for preparing a drink based on flower concentrate, characterized in that: Includes the following components: At least one flower concentrate or extract as a source of flavor and functional ingredients; Food additives, including but not limited to sweeteners, preservatives, stabilizers and flavorings, including: Sweeteners, used to adjust the sweetness of the base; preservatives, used to extend shelf life; Stabilizers, used to maintain liquid homogeneity; Food flavors, used to enhance or supplement floral characteristics; The base puree is compounded by components and is suitable for mixing with soda, milk or other liquid drinks.

2. The beverage preparation base puree based on flower concentrate according to claim 1, characterized in that: The flower concentrate is selected from jasmine, and its mass accounts for 5%-30% of the total mass of the base.

3. The beverage preparation base puree based on flower concentrate according to claim 1, characterized in that: The sweetener includes natural sweetener (erythritol, steviol glycoside) or artificial sweetener (aspartame, sucralose), and the added amount is 0.1%-5% of the total mass of the base; the preservative is at least one of sodium benzoate and potassium sorbate, and the added amount is 0.01%-0.5%; the stabilizer is xanthan gum, carrageenan or pectin, and the added amount is 0.05%-2%.

4. The beverage preparation base puree based on flower concentrate according to claim 1, characterized in that: It also includes a pigment component, which is selected from natural pigments (anthocyanin, beta-carotene) or synthetic pigments (tartrazine, carmine), and the added amount is 0.001%-0.1% of the total mass of the substrate to enhance visual appeal.

5. The beverage preparation base puree based on flower concentrate according to claim 1, characterized in that: The pH value of the base puree ranges from 3.5 to 6.5, which is suitable for storage at room temperature or in the refrigerator, and forms a stable suspension system after mixing with liquid beverages.

6. The beverage preparation base puree based on flower concentrate according to claim 1, characterized in that: It contains jasmine concentrate, sweeteners, preservatives, stabilizers and edible flavors, among which jasmine concentrate accounts for 10%-25%, the sweetener is a compound of erythritol and sucralose, the stabilizer is a compound of xanthan gum and carrageenan, and the flavor is jasmine-flavored edible flavor.