Composite color fixative for delaying browning of lemon-flavored beverage, lemon-flavored beverage and color protection method

Abstract

The invention discloses a composite color fixative for delaying browning of a lemon-flavored beverage, the lemon-flavored beverage and a color protection method, and belongs to the technical field of beverages. The invention aims to solve the problems of easy browning and flavor fission in the shelf life of the existing lemon flavor beverage, poor effect of the existing color protection scheme, large additive dosage or violation of rules. The compound color fixative is prepared from 12 to 20 ppm of quercetin, 300 to 500 ppm of water-soluble EGCG (epigallocatechin gallate) and 100 to 150 ppm of phytic acid. And after being added into a beverage base material containing 3-7% of lemon juice and sterilized in a water bath at 75 DEG C for 15 minutes, browning can be effectively delayed and flavor fission can be slowed down under the conditions of no illumination at 4 DEG C, normal-temperature illumination or illumination at 38 DEG C. The total dosage of the additive is low, the additive is compliant, the color and taste protection effect is lasting, the additive is suitable for beverages with various lemon raw materials and normal juice content, and the practicability is high.

Description

Technical Field

[0001] This application belongs to the field of beverage technology, specifically relating to the technology of color-protecting agents for lemon-flavored beverages. It aims to solve the problems of oxidative browning and flavor degradation in lemon-flavored beverages (containing lemon juice and lemon peel oil) during their shelf life, and is applicable to the production and processing of various bottled and canned lemon juice beverages or lemon-flavored compound beverages. Background Technology

[0002] Lemons are widely popular in the beverage market due to their unique flavor and rich nutritional value. Beverages made primarily from lemon juice, especially those that retain the lemon peel oil, offer a refreshing aroma and rich taste, making them highly favored by consumers.

[0003] However, a common technical challenge exists in the production and storage of lemon juice beverages: the product is prone to oxidation during its shelf life, leading to a gradual darkening of color (i.e., "browning"), accompanied by flavor degradation and deterioration, resulting in unpleasant odors. This not only affects the product's commercial value but also reduces consumer acceptance.

[0004] To address this issue, the industry typically adds antioxidants such as ascorbic acid (vitamin C), vitamin E, or polyphenols. However, these antioxidants are only effective when used alone and often require large amounts, which can introduce off-flavors and affect the original taste of the beverage.

[0005] For example, Chinese patent application CN202310973894.1 discloses a method for slowing down the flavor degradation of lemon juice by adding a composition of vitamin C, sodium isoascorbate, vitamin E, and water-soluble rutin. While this approach provides a solution to the flavor problem, it relies primarily on sensory evaluation and lacks objective and quantitative data on browning. Furthermore, its formulation screening process does not disclose the use of systematic experimental designs (such as single-factor experiments and orthogonal experiments) for scientific optimization, and the total amount of antioxidants added is relatively high.

[0006] Therefore, there is still an urgent need in the field for a compound color protectant, lemon-flavored beverage, and color protection method that requires a lower addition amount, has better color protection and flavor protection effects, and has been verified by scientific experimental methods, in order to effectively solve the stability problem of lemon juice beverages during shelf life. Summary of the Invention

[0007] The purpose of this application is to address the shortcomings of existing technologies in solving the oxidation problem of lemon beverages, such as the lack of systematic scientific verification in the screening process of antioxidant formulations, the subjective and singular evaluation indicators, and the fact that existing compositions often have large addition amounts and limited overall effects. This application provides a composite color-protecting agent for delaying browning of lemon-flavored beverages, lemon-flavored beverages, and color-protecting methods. The optimal ratio for inhibiting browning and flavor deterioration was determined through scientific methods such as single-factor and orthogonal experiments.

[0008] To achieve the aforementioned objectives, this application employs the following technical solution: a composite color-protecting agent for delaying browning in lemon-flavored beverages, comprising the following components in the indicated mass concentrations: Quercetin 12-20 ppm, water-soluble EGCG 300-500 ppm, phytic acid 100-150 ppm; Complex color-protecting agents are used to inhibit both enzymatic and non-enzymatic browning of lemon-flavored beverages during their shelf life and to slow down flavor degradation.

[0009] Furthermore, quercetin is in solid powder form, water-soluble EGCG is in liquid form, and phytic acid is in solid powder form.

[0010] A lemon-flavored beverage, characterized in that it comprises a beverage base and the aforementioned composite color-protecting agent added to the beverage base; The beverage base consists of the following ingredients by weight percentage: 3%-7% lemon juice, 8%-10% sweetener, and the remainder is drinking water.

[0011] Furthermore, lemon juice is juice obtained by cold pressing whole lemons with the peel on, and the raw material for lemon juice is Eureka lemons.

[0012] Furthermore, the sweetener is white sugar, and the mass percentage of white sugar in the beverage base is 9%.

[0013] Furthermore, the drinking water is reverse osmosis water.

[0014] A method for protecting the color of a lemon-flavored beverage, comprising the following steps: 1) Preparation of beverage base: Mix lemon juice, sweetener and drinking water to obtain a beverage base with a mass percentage of 3%-7% lemon juice, 8%-10% sweetener and the remainder being drinking water; 2) Add composite color-protecting agent: Add composite color-protecting agent to the beverage base in step 1) to make the concentration of quercetin in the beverage 12-20ppm, the concentration of water-soluble EGCG in the beverage 300-500ppm, and the concentration of phytic acid in the beverage 100-150ppm, and mix evenly. 3) Sterilization treatment: The mixture obtained in step 2) is sterilized in a water bath at a temperature of 75°C for 15 minutes.

[0015] Furthermore, in step 1), the lemon juice is obtained by cold-pressing whole Sichuan Eureka yellow lemons with the peel on, while retaining the lemon peel oil.

[0016] Furthermore, it also includes step 4) storage: the sterilized mixture is stored at 4°C without light, at room temperature with light, or at 38°C with light to delay browning and maintain flavor in lemon-flavored beverages. The storage period is 14 days. During the storage period, the browning degree of the beverage is evaluated by measuring the absorbance at a wavelength of 420nm. When the absorbance value is ≤0.3, the browning inhibition effect of the beverage meets the shelf-life quality requirements.

[0017] Further, in step 4), the flavor degradation of the beverage is evaluated using the difference sensory evaluation method. When stored at 38°C under light for 14 days, the difference sensory evaluation method score is ≤5.5 points, indicating that the flavor retention effect of the beverage meets the requirements. The benchmark for the difference sensory evaluation method score is a lemon-flavored beverage without added compound color-protecting agent stored at 4°C without light. The score range is 0-10 points, and the lower the score, the smaller the flavor difference from the benchmark.

[0018] Compared with the prior art (especially compared with CN202310973894.1), the present invention has the following significant advantages: 1. More scientific research methods and more reliable conclusions: This invention employs a design combining "single-factor experiments" and "orthogonal experiments," and introduces "browning degree (absorbance)" as an objective quantitative evaluation index to systematically screen and verify the optimal addition amount of each component. Compared with existing technologies that rely on subjective sensory evaluation for screening, the methodology of this invention is more scientific and rigorous, and the reproducibility and reliability of the obtained formulation effects are higher.

[0019] 2. Significant synergistic effect and substantial reduction in total additive amount: The three color-protecting agents (quercetin, EGCG, and phytic acid) used in this invention exhibit excellent synergistic effects, achieving or even surpassing the effects of existing technologies while maintaining extremely low total additive amounts. The optimal formulation of this invention has a total additive amount of only 641 ppm, far lower than the 2500 ppm total additive amount in existing technology examples. This not only significantly reduces raw material costs but also minimizes the impact on the original flavor of the beverage, better aligning with the consumer trend towards clean labels.

[0020] 3. Superior Color Protection and Flavor Stability: Experimental data show that the composite color protectant of this invention not only effectively inhibits browning but also performs excellently in flavor protection. Under harsh 38°C accelerated light irradiation conditions, the sensory score (5.5 points) of the treatment group after 14 days was comparable to that of the prior art after 7 days. This proves that the technical solution of this invention has a more durable and superior comprehensive protective effect, significantly extending the shelf life of the product.

[0021] 4. The technical solution is novel: The combination of "quercetin, EGCG, and phytic acid" used in this invention is a novel technical solution, which is completely different from the combination of "vitamin C, sodium isoascorbate, vitamin E, and rutin" in the existing technology in terms of active ingredients, opening up a new technical path to solve the browning problem of lemon beverages. Attached Figure Description

[0022] Figure 1 These are schematic diagrams of samples under different conditions according to embodiments of this application. Detailed Implementation

[0023] 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, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application are within the scope of protection of this application.

[0024] Example 1: Screening and optimization of composite color-protecting agent formulation This embodiment aims to determine the optimal formulation of a compound color-protecting agent that can effectively delay browning and flavor deterioration in lemon beverages through scientific experimental methods.

[0025] 1.1 Experimental Materials Lemon juice: Made from Sichuan Eureka yellow lemons, cold-pressed whole with the peel on to retain the lemon peel oil. Of course, it's not limited to Sichuan Eureka lemons; lemons from other regions or other varieties can also be used.

[0026] Color-protecting agent (antioxidant) components: Quercetin (food grade, solid powder), water-soluble EGCG (food grade, liquid), phytic acid (food grade, solid powder). These color-protecting agents all have a certain effect on preventing oxidative browning in fruit juice. By using these color-protecting agents in combination, a synergistic antioxidant effect can be achieved, more effectively protecting lemon juice from discoloration caused by oxidation. Furthermore, adding this color-protecting agent combination also helps slow down the rate of flavor degradation in lemon juice, extending its flavor retention time during shelf life.

[0027] Other ingredients: white sugar, RO (reverse osmosis) water.

[0028] 1.2 Preparation of Lemon Beverage Base Liquid Take 5 parts (5%) of lemon juice, 9 parts (9%) of white sugar, and 86 parts (86%) of RO water (by weight), mix them evenly to obtain the lemon beverage base. Refrigerate the base at 4°C for later use.

[0029] 1.3 Single-factor experiment: Determining the effective concentration range of each component To determine the optimal addition levels of quercetin, EGCG, and phytic acid, single-factor experiments were conducted. The absorbance (browning degree) of the beverage at 420 nm under accelerated light irradiation at 38℃ was used as the evaluation index; the lower the absorbance, the better the browning inhibition effect.

[0030] Factor A (quercetin) level investigation: EGCG 300ppm and phytic acid 100ppm were added to lemon beverage base liquid, and quercetin at concentrations of 4ppm, 8ppm, 12ppm, 16ppm and 20ppm were added respectively.

[0031] Factor B (EGCG) level investigation: Quercetin 12 ppm and phytic acid 100 ppm were added to lemon beverage base liquid, and EGCG concentrations of 100 ppm, 200 ppm, 300 ppm, 400 ppm and 500 ppm were added respectively.

[0032] Factor C (phytic acid) level investigation: Quercetin 12ppm and EGCG 300ppm were added to lemon beverage base liquid, and phytic acid at concentrations of 50ppm, 75ppm, 100ppm, 125ppm and 150ppm were added respectively.

[0033] All the above samples, along with a blank control group without any color-protecting agent, were sterilized in a 75℃ water bath for 15 minutes. After cooling, they were placed in a 38℃ constant temperature light incubator for accelerated testing. The start date of placement in the accelerated environment was recorded as day 0. Samples were taken every 24 hours. The beverages to be tested were filtered through a 0.45μm filter membrane, and the absorbance was measured at 420nm to indicate the degree of browning (fruit juice can produce brown substances when it undergoes enzymatic or non-enzymatic browning, so the lower the absorbance, the better the inhibitory effect on browning / antioxidation). The entire accelerated testing period was 20 days.

[0034] The experimental results (see Table 1) show that the browning degree reaches its maximum value at around 14 days during the accelerated cycle of this invention. Therefore, 14 days was selected as the evaluation endpoint for subsequent experiments. Considering the browning inhibition effect of each component, three levels with better performance were selected for subsequent orthogonal experiments: quercetin (12, 16, 20 ppm), EGCG (300, 400, 500 ppm), and phytic acid (100, 125, 150 ppm).

[0035] Table 1

[0036] 1.4 Orthogonal Experiment: Optimization of Composite Color-Protecting Agent Ratio Based on the results of the single-factor experiment, an L9(3) design was created. 3An orthogonal experiment was conducted, using the degree of browning after 14 days of accelerated light exposure at 38℃ as the indicator, to determine the optimal ratio of the composite color-protecting agent. The factor and level design is shown in Table 2 below: Table 2

[0037] The orthogonal results are shown in Table 3 below: Table 3

[0038] Range (R) analysis of the orthogonal experimental results showed that the order of influence of each factor on browning degree was: phytic acid (C) > quercetin (A) > EGCG (B). According to K-value analysis, the optimal levels for each factor were 2, 3, and 2, namely A2, B3, and C2.

[0039] Therefore, the optimal ratio of the composite color-protecting agent of the present invention is: quercetin 16 ppm, EGCG 500 ppm, and phytic acid 125 ppm. To obtain a reasonable scope of patent protection, the preferred range for which the present invention seeks protection is: quercetin 12-20 ppm, EGCG 300-500 ppm, and phytic acid 100-150 ppm.

[0040] Example 2: Validation of the optimal formula effect 2.1 Experimental Grouping Experimental group: Take the lemon beverage base liquid prepared in Example 1 and add a compound color-protecting agent (quercetin 16ppm, EGCG 500ppm, phytic acid 125ppm) according to the optimal ratio determined in Example 1.

[0041] Control group: Take an equal amount of lemon beverage base liquid, without adding any color-protecting agent.

[0042] 2.2 Experimental Procedure After the experimental and control samples were dispensed, both were sterilized in a water bath at 75°C for 15 minutes and then cooled. Subsequently, the two groups of samples were subjected to accelerated stability testing under three different conditions for 14 days. Condition 1: 4℃ non-light-exposed refrigerated group (as a standard sample for flavor and color); Condition 2: Light group at room temperature (approximately 25℃); Condition 3: 38℃ light-accelerated group.

[0043] 2.3 Results and Analysis After the testing, a professional sensory evaluation team conducted sensory evaluation using the DOD (degree of difference) method. The sample without color-protecting agents, refrigerated at 4°C, was used as the 0-point standard. A higher score indicates a greater difference in flavor. The scoring principles of the DOD method are as follows: 0 points: Consistent with the control group sample; 1-2 points: Very slight differences compared to the control group samples; 3-4 points: There are differences compared to the control group samples, but the differences are not significant; 5-6 points: There is a moderate difference compared with the control group samples, but the difference is within an acceptable range; A score of 7 or above indicates a significant difference from the control group samples, requiring an assessment of acceptability.

[0044] In sensory evaluation, DOD stands for "Degree of Difference." It's a method used to assess the degree of difference in sensory characteristics between products. Sensory evaluation is a method used to assess the sensory attributes of a product, such as taste, smell, sight, touch, and hearing. During sensory evaluation, judges typically evaluate multiple samples and use the DOD method to score and record the results. DOD scoring is the process by which judges assess the degree of difference in sensory characteristics between each pair of samples.

[0045] Simultaneously observe and record the color changes of the samples. The results are shown in the table below: Table 4

[0046] 2.4 Color Observation Results like Figure 1 As shown, from left to right, the samples were tested under different conditions (refrigerated without color-protecting agent group, refrigerated with color-protecting agent group, room temperature and light without color-protecting agent group, room temperature and light with color-protecting agent group, 38℃ light without color-protecting agent group, and 38℃ light with color-protecting agent group). It can be clearly seen that under room temperature and 38℃ light conditions, the experimental group samples with the added composite color-protecting agent of this invention were significantly lighter in color than the control group without the agent, and closer in color to the standard sample refrigerated at 4℃, effectively inhibiting browning.

[0047] Conclusion: The results of Example 2 show that the composite color-protecting agent provided by the present invention has significant effects in delaying browning and inhibiting flavor deterioration in lemon beverages.

[0048] Example 3: Application in 3% lemon juice beverage To verify the applicability of this invention in different base liquid formulations, the formulation of the lemon beverage base liquid was adjusted to: 3% lemon juice, 9% white sugar, and 88% RO water (by weight). The remaining steps were the same as in Example 2. The sensory evaluation results of DOD after 14 days of accelerated testing are shown in Table 5 below: Table 5

[0049] The results showed that, even in systems with low lemon juice content, the composite color-protecting agent of the present invention also exhibited excellent color-protecting and flavor-preserving effects.

[0050] Example 4: Application in 7% lemon juice beverage The formula for the lemon beverage base was adjusted to: 7% lemon juice, 9% white sugar, and 84% RO water (by weight). The remaining steps were the same as in Example 2. The sensory evaluation results of DOD after 14 days of accelerated testing are shown in Table 6 below: Table 6

[0051] The results show that in systems with a high lemon juice content, the composite color-protecting agent of the present invention can still significantly improve the stability of the product.

[0052] Comparative Example 1: Comparison of effects with existing technology (CN202310973894.1) 1. Experimental Design The technical solution described in the specific implementation of the background technology CN202310973894.1 is reproduced. In a lemon beverage base liquid (4% lemon juice, 9% white sugar, 87% water), an antioxidant combination is added: Vitamin C 500ppm + Sodium isoascorbate 500ppm + Vitamin E 1000ppm + Rutin 500ppm, for a total addition of 2500ppm.

[0053] 2. Experimental Procedure The samples with the added combination (comparative group) and the control group without antioxidants were subjected to a 7-day accelerated light irradiation test at 38°C, and then subjected to DOD sensory evaluation.

[0054] 3. The results are shown in Table 7 below: Table 7

[0055] 4. Comparative Analysis Compare the results of this comparative example with the results of Example 2: Comparison of effects: The optimal formulation of this invention (Example 2) achieved a sensory score of 5.5 after a more stringent 14-day accelerated test, which is on par with the score of the prior art after a 7-day test. This demonstrates that the color protection and flavor protection effects of this invention are more durable and superior.

[0056] Comparison of addition amount: The total addition amount of the optimal formula of this invention is 641ppm (16+500+125), which is far lower than the total addition amount of 2500ppm in the prior art and meets the standard of GB2760.

[0057] In summary, compared with existing technologies, this invention achieves superior and longer-lasting technical effects with a lower dosage, demonstrating significant progress. Through the synergistic effect of composite color-protecting agents, combined with scientific preparation and sterilization processes, this invention effectively solves the problems of browning and flavor degradation during the shelf life of lemon-flavored beverages. Furthermore, the solution has a wide range of applications, is highly operable, and can meet the needs of different production scenarios.

[0058] The parts not described in detail in this application are prior art, and therefore are not described in detail in this application.

[0059] It is understood that the term "a" should be understood as "at least one" or "one or more", that is, in one embodiment, the number of an element can be one, while in another embodiment, the number of the element can be multiple, and the term "a" should not be understood as a limitation on the number.

[0060] Although this document uses a significant amount of technical terminology, the possibility of using other terms is not excluded. These terms are used merely to facilitate the description and explanation of the nature of this application; interpreting them as any additional limitation would be contrary to the spirit of this application.

[0061] This application is not limited to the above-described preferred embodiments. Anyone can derive other products in various forms under the guidance of this application. However, regardless of any changes made to their shape or structure, any technical solution that is the same as or similar to that of this application falls within the protection scope of this application.

Claims

1. A compound color-protecting agent for delaying browning in lemon-flavored beverages, characterized in that, Composed of the following components by mass concentration: Quercetin 12-20 ppm, water-soluble EGCG 300-500 ppm, phytic acid 100-150 ppm; The composite color-protecting agent is used to inhibit enzymatic and non-enzymatic browning of lemon-flavored beverages during shelf life and to slow down flavor degradation.

2. The composite color-protecting agent according to claim 1, characterized in that, The quercetin is in solid powder form, the water-soluble EGCG is in liquid form, and the phytic acid is in solid powder form.

3. A lemon-flavored beverage, characterized in that, Includes a beverage base and the composite color-protecting agent of claim 1 or 2 added to the beverage base; The beverage base is composed of the following ingredients in percentage by mass: 3%-7% lemon juice, 8%-10% sweetener, and the remainder is drinking water.

4. The lemon-flavored beverage according to claim 3, characterized in that, The lemon juice is obtained by cold pressing whole lemons with the peel on, and the raw material for the lemon juice is Eureka lemon.

5. The lemon-flavored beverage according to claim 3, characterized in that, The sweetener is white sugar, and the white sugar accounts for 9% of the beverage base by mass.

6. The lemon-flavored beverage according to claim 3, characterized in that, The drinking water is reverse osmosis water.

7. A method for protecting the color of a lemon-flavored beverage, characterized in that, The following steps are involved: 1) Preparation of beverage base: Mix lemon juice, sweetener and drinking water to obtain a beverage base with a mass percentage of 3%-7% lemon juice, 8%-10% sweetener and the remainder being drinking water; 2) Add composite color protectant: Add composite color protectant to the beverage base material described in step 1) to make the concentration of quercetin in the beverage 12-20ppm, the concentration of water-soluble EGCG in the beverage 300-500ppm, and the concentration of phytic acid in the beverage 100-150ppm, and mix evenly; 3) Sterilization treatment: The mixture obtained in step 2) is sterilized in a water bath at a temperature of 75°C for 15 minutes.

8. The color-protecting method according to claim 7, characterized in that, In step 1), the lemon juice is obtained by cold pressing whole Sichuan Eureka yellow lemons with peel, and the lemon peel oil is retained.

9. The color-protecting method according to claim 7, characterized in that, It also includes step 4) storage: the sterilized mixture is stored at 4°C without light, at room temperature with light, or at 38°C with light to delay browning and maintain flavor in lemon-flavored beverages. The storage period is 14 days. During the storage period, the browning degree of the beverage is evaluated by measuring the absorbance at a wavelength of 420nm. When the absorbance value is ≤0.3, the browning inhibition effect of the beverage meets the shelf-life quality requirements.

10. The color-protecting method according to claim 9, characterized in that, In step 4), the flavor degradation of the beverage is evaluated using the differential sensory evaluation method. When the beverage is stored at 38°C under light for 14 days, the differential sensory evaluation method score is ≤5.5, indicating that the flavor retention effect of the beverage meets the requirements. The benchmark for the sensory evaluation method of difference is a lemon-flavored beverage stored at 4°C without light and without the addition of compound color-protecting agents. The scoring range is 0-10 points, and the lower the score, the smaller the flavor difference from the benchmark.

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