Mixing method and preparation process of liquid beverage with taste-masking molecular system

Abstract

The invention relates to the technical field of beverage processing, and discloses a liquid beverage mixing method with a taste-masking molecular system.The liquid beverage mixing method with the taste-masking molecular system.The liquid beverage mixing method comprises the following steps that a volume-variable blending cavity is formed in the position, close to a discharging opening, in a stirring container; preparing a blending liquid I with a quantitative volume III; guiding a part of blending liquid I into the blending chamber; introducing a set part of premix B into the blending chamber to obtain a blended liquid II; comparing the blending liquid II with a standard sample to evaluate the smell and the taste; the blending proportion of the optimal premix B is determined, and the remaining blending liquid I in the stirring container is blended based on the optimal blending proportion; according to the invention, the signal transduction of the fishy smell or bitter taste is blocked by adding the taste masking molecules, such a molecular mechanism can effectively reduce the perception of the fishy smell or bitter taste, the taste experience of the beverage is improved, and the traditional physical masking means is broken through.

Description

Technical Field

[0001] This invention relates to the field of beverage processing technology, and more specifically, to a method and process for mixing and preparing liquid beverages with a flavor-masking molecular system. Background Technology

[0002] Beverages are products made from one or more edible raw materials, with or without the addition of excipients, food additives, or food fortifiers, processed into pre-packaged drinks for direct consumption or reconstitution, with an ethanol content not exceeding 0.5% by mass. They can also be called beverages, such as carbonated drinks, fruit and vegetable juices and their beverages, protein drinks, solid beverages, functional beverages, nutritional drinks, or traditional Chinese medicine decoction pieces.

[0003] In liquid beverages, such as functional drinks, nutritional drinks, or traditional Chinese medicine slices, some raw materials contain fishy or bitter molecules, which greatly affect the palatability of the beverages. Therefore, existing technologies often use microencapsulation, cyclodextrin encapsulation, plant flavor enhancers, resin complexes, etc. to mask the fishy and bitter tastes in liquid beverages. However, these methods mainly focus on physical or chemical masking. Although they have some effect, their masking effect on complex off-flavors such as fishy taste and bitter taste of traditional Chinese medicine is relatively limited, and they cannot achieve precise control at the taste level.

[0004] Furthermore, due to the different content of fishy or bitter molecules in the raw materials, the same volume of raw materials may require the addition of different proportions of microencapsulation, cyclodextrin encapsulation, plant flavor enhancers, resin complexes and other substances. However, currently, the conventional approach is to add them directly according to the proportion range, which can easily lead to the use of too little or too much, resulting in inconsistent taste of the beverage and greatly affecting the stability of the taste of the finished product and its market competitiveness. Summary of the Invention

[0005] The purpose of this invention is to provide a method and process for mixing and preparing liquid beverages with a flavor-masking molecular system in order to solve the above-mentioned problems.

[0006] This invention provides a method for mixing liquid beverages with a flavor-masking molecular system, comprising the following steps: Step S1: A mixing chamber with variable volume is formed inside the mixing container near the discharge port; Step S2: Add a fixed volume of RO water (one unit) and a fixed volume of premix A (two units) to the mixing container, stir until homogeneous, and obtain a fixed volume of preparation solution one (three units). Step S3: Pour one portion of the preparation solution into the preparation chamber; Step S4: Import the set amount of premix B into the mixing chamber, and perform ultrasonic vibration treatment on the mixture in the mixing chamber. After a set time, discharge the mixture from the discharge port of the stirring container to obtain the second mixing solution. Step S5: Compare the second prepared solution with the standard sample to evaluate its aroma and taste; Step S6: If there is no error, repeat steps S3 to S4, and reduce the number of parts of premix B set in step S4 by one until an error occurs when comparing the prepared liquid 2 with the standard sample. Take the volume ratio of premix B to prepared liquid 1 before the error occurs as the volume ratio of premix B added in the current stirring container. If there is an error, repeat steps S3 to S4, and increase the number of parts of the premix B set in step S4 by one until there is no error when comparing the prepared liquid 2 with the standard sample. Take the volume ratio of the current error-free premix B to the prepared liquid 1 as the volume ratio of the premix B added in the current stirring container. Step S7: Calculate the volume of premix B based on the volume of the remaining mixing liquid in the current stirring container and the volume ratio of added premix B determined in step S6. Step S8: Add the determined volume of premix B into the mixing container and mix thoroughly.

[0007] As a further optimization of the present invention, the premix A includes one or more of functional beverages, nutritional beverages, and traditional Chinese medicine decoction pieces.

[0008] As a further optimization of the present invention, the premix B includes one or more of amino acid derivatives, polypeptides, adenosine monophosphate, and γ-aminobutyric acid.

[0009] As a further optimization of the present invention, the amino acid derivatives include, but are not limited to, glycine and glutamic acid.

[0010] As a further optimization of the present invention, a variable volume mixing chamber is formed in the mixing container near the discharge port. Specifically, a variable volume sealed mixing container is installed in the mixing container near the discharge port. The variable volume sealed mixing container is used to hold one portion of mixing liquid B and a set portion of premix B. The internal space of the mixing container is connected to the discharge port. An ultrasonic oscillator, a one-way liquid pump, and a one-way feed pipe are installed on the mixing container. The internal space of the mixing container is connected to the internal space of the mixing container through the one-way liquid pump. The output end of the one-way feed pipe is connected to the internal space of the mixing container. The one-way liquid pump is used to introduce the mixing liquid 1 in the mixing container into the mixing container. The one-way feed pipe is used to introduce the premixed material B into the mixing container.

[0011] As a further optimization of the present invention, the volume of each of the prepared liquid and the premix B is one ten-thousandth of the quantitative volume of three.

[0012] As a further optimization of the present invention, the set quantity of the premix B is in the range of 1-500.

[0013] A preparation process for a liquid beverage with a flavor-masking molecular system includes the following steps: Step 100: Weigh the raw materials according to the instruction sheet, and manually premix the raw materials for 2 minutes to obtain premix C. Step 200: Open the pure water valve of the sugar dissolving tank, measure the RO water, and heat it to 60℃-70℃; Step 300: Turn on the high-speed shearing module of the sugar dissolving tank and slowly add premix C. After the feeding is completed, shear at high speed for 5 minutes to obtain the pre-made liquid. Step 400: Filter the pre-prepared liquid through a 30-mesh sieve to obtain coarse filtrate; Step 500: Filter the coarse filtrate through a 60-mesh sieve to obtain premix A; Step 600: Using the above-described method for mixing liquid beverages with a flavor-masking molecular system, a liquid beverage with a flavor-masking molecular system is obtained. Step 700: Filter the liquid beverage with a flavor-masking molecular system using a 60-mesh sieve to obtain the finished beverage.

[0014] As a further optimization of the present invention, the following steps are also included: Step 800: Temporarily store the finished beverage for no more than 5 hours at a temperature of 45-50°C. During the storage process, use an Abbe refractometer to check for floating matter in the finished beverage every 2 hours. Step 900: After temporary storage is completed, fill the container.

[0015] As a further optimization of the present invention, the raw materials include, but are not limited to, Astragalus membranaceus, Coptis chinensis, Cinnamomum cassia, Eucommia ulmoides, Morus alba leaves, Lonicera japonica, Crataegus pinnatifida, Cassia tora seeds, Taraxacum mongolicum, and Houttuynia cordata.

[0016] The beneficial effects of this invention are as follows: This invention adds amino acid derivatives, peptides, adenosine monophosphate, γ-aminobutyric acid and other molecules to competitively bind with the bitter / fishy taste receptors (T2R family) in the oral cavity, blocking the signal transduction of fishy or bitter taste. This molecular mechanism can effectively reduce the perception of fishy or bitter taste, improve the taste experience of beverages, and break through the traditional physical masking methods. It uses molecular regulation to directly act on taste receptors, which has a more precise and lasting effect. At the same time, it avoids the use of too many sweeteners or other chemical masking substances, and maintains the original taste and natural feel of liquid beverages. The masking molecular system used can not only effectively mask fishy and bitter tastes, but also has no negative impact on the Chinese herbal medicine ingredients and nutrients in the liquid beverage, thus maintaining the health benefits of the beverage. This invention is applicable to a variety of liquid beverages, especially traditional Chinese medicine decoction pieces and functional beverages. It can effectively mask common and difficult-to-mask off-flavors such as fishy smell and bitter taste of traditional Chinese medicine. The method is highly applicable to brewing, concentration, filtration and packaging processes. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the steps of a liquid beverage mixing method with a flavor-masking molecular system according to the present invention; Figure 2 This is a flowchart illustrating the preparation process of a liquid beverage with a flavor-masking molecular system according to the present invention. Detailed Implementation

[0018] The subject matter described herein will now be discussed with reference to exemplary embodiments. It should be understood that these embodiments are discussed merely to enable those skilled in the art to better understand and implement the subject matter described herein. Furthermore, features described in some examples may be combined in other examples.

[0019] Example 1 like Figure 1 As shown, a method for mixing liquid beverages with a flavor-masking molecular system includes the following steps: Step S1: A mixing chamber with variable volume is formed inside the mixing container near the discharge port; Specifically, a variable-volume mixing chamber is formed inside the mixing container near the discharge port. Specifically, a variable-volume sealed mixing container is installed inside the mixing container near the discharge port. The variable-volume sealed mixing container is used to hold one portion of mixing liquid B and a set portion of premix B. The internal space of the mixing container is connected to the discharge port. An ultrasonic oscillator, a one-way liquid pump, and a one-way feed pipe are installed on the mixing container. The internal space of the mixing container is connected to the internal space of the mixing container through the one-way liquid pump. The output end of the one-way feed pipe is connected to the internal space of the mixing container. The one-way liquid pump is used to introduce the mixing liquid 1 in the mixing container into the mixing container. The one-way feed pipe is used to introduce the premixed material B into the mixing container.

[0020] It should be noted that the stirring container can be a container equipped with a mechanical stirring module, such as a stirred tank, and a variable-volume sealed mixing container can be installed at its discharge port. In an optional embodiment of the present invention, the mixing container can be a cylinder with a corrugated and expandable structure, with an opening at its lower end, which is welded to the bottom of the stirring container, thereby forming a variable-volume mixing chamber above the discharge port of the stirring container. An ultrasonic oscillator is installed on it, which can oscillate the solution in the mixing chamber and the local area outside the mixing container. This allows the stirring module in the stirring container to be stopped during the process of making the optimal ratio, saving energy without affecting the efficiency and accuracy of the mixing. The variable-volume performance of the mixing container can provide room for adaptive changes in the mixing ratio of different volumes of mixtures, and it can be applied to stirring containers of different volumes.

[0021] Step S2: Add a fixed volume of RO water (one unit) and a fixed volume of premix A (two units) to the mixing container, stir until homogeneous, and obtain a fixed volume of preparation solution one (three units). Premix A includes one or more of the following: functional beverages, nutritional beverages, and traditional Chinese medicine decoction pieces.

[0022] It should be noted that, as mentioned above, the specific parameters of quantitative volume one and quantitative volume two are adjusted adaptively according to different raw materials, but quantitative volume three is the maximum operable volume value of the current mixing container. As for the volume of the mixing chamber, it can be adaptively adjusted according to the current quantitative volume three.

[0023] Step S3: Pour one portion of the preparation solution into the preparation chamber; One portion of the volume of both the preparation solution and the premix B is one ten-thousandth of the quantitative volume of three.

[0024] It should be noted that, as mentioned above, a certain amount of the mixing liquid in the mixing container near the mixing container area can be introduced into the mixing chamber through the one-way liquid pump on the mixing container, and the volume of the mixing container will change automatically as the volume of the mixing liquid introduced changes.

[0025] Step S4: Import the set amount of premix B into the mixing chamber, and perform ultrasonic vibration treatment on the mixture in the mixing chamber. After a set time, discharge the mixture from the discharge port of the stirring container to obtain the second mixing solution. Among them, premix B includes one or more of amino acid derivatives, polypeptides, adenosine monophosphate, and γ-aminobutyric acid; Amino acid derivatives include, but are not limited to, glycine and glutamic acid.

[0026] Each portion of premix B has a volume of one ten-thousandth of the fixed volume.

[0027] The set quantity of premix B ranges from 1 to 500.

[0028] It should be noted that, as mentioned above, the addition of amino acid derivatives, peptides, adenosine monophosphate, γ-aminobutyric acid, and other molecules competitively binds to the bitter / fishy taste receptors (T2R family) in the oral cavity, blocking the signal transduction of fishy or bitter tastes. This molecular mechanism effectively reduces the perception of fishy or bitter tastes, enhancing the beverage's taste experience. It breaks through traditional physical masking methods, using molecular regulation to directly act on taste receptors, resulting in a more precise and lasting effect. Simultaneously, it avoids the use of excessive sweeteners or other chemical masking substances, preserving the original flavor of the liquid beverage. The natural feel is achieved through a flavor-masking molecular system that effectively masks fishy and bitter tastes without negatively impacting the medicinal and nutritional components in the liquid beverage, thus preserving its health benefits. The amount of premix B added is determined based on the composition of premix A in the current preparation liquid. Specifically, the initial amount of premix B introduced into the preparation chamber is set by referring to the mixing ratio used in the standard sample. After thorough mixing via ultrasonic oscillation, the mixture is discharged and compared with the standard sample to determine whether the current proportion of premix B is optimal.

[0029] Step S5: Compare the second prepared solution with the standard sample to evaluate its aroma and taste; It should be noted that the standard sample is a finished product that meets the requirements of the National Food Safety Standard for Beverages (GB 7101-2022) and other standards. It is a standard product that has been prepared for the first time, with the proportions adjusted step by step. After being judged as a superior product by more than fifty people using human tongue tests, its bitterness value or taste value is obtained by electronic tongue as a numerical standard.

[0030] Step S6: If there is no error, repeat steps S3 to S4, and reduce the number of parts of premix B set in step S4 by one until an error occurs when comparing the prepared liquid 2 with the standard sample. Take the volume ratio of premix B to prepared liquid 1 before the error occurs as the volume ratio of premix B added in the current stirring container. If there is an error, repeat steps S3 to S4, and increase the number of parts of the premix B set in step S4 by one until there is no error when comparing the prepared liquid 2 with the standard sample. Take the volume ratio of the current error-free premix B to the prepared liquid 1 as the volume ratio of the premix B added in the current stirring container. It should be noted that when comparing the second preparation solution with the standard sample, the current second preparation solution should be moved to a bright light source to observe whether its color and texture are consistent with the standard sample. The aroma and taste should also be compared with the standard sample. The QA and preparation line should have at least two people. If there is no error in the initial comparison of the second preparation solution, it indicates that the component ratio of the second preparation solution meets or exceeds the required amount of premix B. In this case, the amount can be gradually reduced until an anomaly is found in the comparison. Then, the addition ratio of premix B in the remaining second preparation solution in the current mixing container can be optimized to achieve the best taste while reducing costs. If there is an error in the initial comparison, it indicates that the current amount of premix B added is insufficient. In this case, the amount can be gradually increased until the comparison is normal, thus optimizing the addition ratio of premix B.

[0031] In an optional embodiment of the present invention, an electronic tongue is used to detect the bitterness or off-flavor value of the second preparation liquid and compare it with the corresponding value of the standard sample. When the relative error is less than 10%, it is determined to be without error.

[0032] Step S7: Calculate the volume of premix B based on the volume of the remaining mixing liquid in the current stirring container and the volume ratio of added premix B determined in step S6. Step S8: Add the determined volume of premix B into the mixing container and mix thoroughly.

[0033] It should be noted that, as mentioned above, based on the optimal volume ratio and the volume parameters of the remaining liquid 1 in the current stirring container, the volume parameters of the premixed material B to be added are calculated and determined. The premixed material B with the optimal volume parameters is then added to the stirring container, and the stirring module of the stirring container is turned on to fully stir and mix the liquid 1 and the premixed material B, thereby obtaining a liquid beverage with a flavor-masking molecular system.

[0034] Example 2 A preparation process for a liquid beverage with a flavor-masking molecular system includes the following steps: Step 100: Weigh the raw materials according to the instruction sheet, and manually premix the raw materials for 2 minutes to obtain premix C. The raw materials include, but are not limited to, Astragalus membranaceus, Coptis chinensis, Cinnamomum cassia, Eucommia ulmoides, Morus alba leaves, Lonicera japonica, Crataegus pinnatifida, Cassia tora seeds, Taraxacum mongolicum, and Houttuynia cordata; Step 200: Open the pure water valve of the sugar dissolving tank, measure the RO water, and heat it to 60℃-70℃; Step 300: Turn on the high-speed shearing module of the sugar dissolving tank and slowly add premix C. After the feeding is completed, shear at high speed for 5 minutes to obtain the pre-made liquid. Step 400: Filter the pre-prepared liquid through a 30-mesh sieve to obtain coarse filtrate; Step 500: Filter the coarse filtrate through a 60-mesh sieve to obtain premix A; Step 600: Using the above-described method for mixing liquid beverages with a flavor-masking molecular system, a liquid beverage with a flavor-masking molecular system is obtained. Step 700: Filter the liquid beverage with a flavor-masking molecular system using a 60-mesh sieve to obtain the finished beverage; specifically, use a cloth bag with a specified mesh size to remove large undissolved particles and other foreign matter, and use a magnetic rod to remove magnetic metal particles. Step 800: Temporarily store the finished beverage for no more than 5 hours at a temperature of 45-50°C. During storage, use an Abbe refractometer to check for floating matter every 2 hours. If floating matter is found, report it promptly and handle it accordingly. Step 900: After temporary storage is completed, fill the container.

[0035] It should be noted that after filling, the post-sterilization process is carried out in accordance with the "Standard Operating Procedure for Post-Sterilization Process". The sterilization temperature is adjusted to 85±2℃, the sterilization time is 30min, the frequency of the water bath host and the belt press is 10Hz, and the frequency of the air dryer is 15-30Hz. When weighing raw materials, the addition ratio of materials should be confirmed in accordance with the "List of Limits for Food Additives". For raw materials that are not fully packaged, food-grade ingredient bags with labels should be used. During temporary storage, a quantitative sample of beverage should be collected to test its viscosity. The viscosity standard is: No. 1 rotor, speed 12.

[0036] The above description of this embodiment is not limited to the specific implementation described above. The specific implementation described above is merely illustrative and not restrictive. Those skilled in the art can make many other forms based on the guidance of this embodiment, all of which are within the protection scope of this embodiment.

Claims

1. A method of mixing a liquid beverage with a taste-masking molecular system, characterized in that, The method comprises the following steps: Step S1, forming a variable-volume mixing chamber near the discharge port in the stirring container; Step S2, adding a first quantitative volume of RO water and a second quantitative volume of premix A into the stirring container, stirring uniformly to obtain a third quantitative volume of mixing liquid one; Step S3, introducing a portion of the mixing liquid one into the mixing chamber; Step S4, introducing a set number of portions of premix B into the mixing chamber, and performing ultrasonic oscillation treatment on the mixed liquid in the mixing chamber, and then discharging the mixed liquid in the mixing chamber from the discharge port of the stirring container after a set time, to obtain mixing liquid two; Step S5, comparing the smell and taste of the mixing liquid two with the standard sample; Step S6, if there is no error, repeating steps S3 to S4, and reducing the number of portions of premix B in step S4 by one until the mixing liquid two and the standard sample comparison have an error, and taking the volume ratio of the premix B of the previous time to the mixing liquid one as the volume ratio of the premix B added in the current stirring container; If there is an error, repeating steps S3 to S4, and increasing the number of portions of premix B in step S4 by one until the mixing liquid two and the standard sample comparison have no error, and taking the volume ratio of the premix B of the current time to the mixing liquid one as the volume ratio of the premix B added in the current stirring container; Step S7, based on the volume of the remaining mixing liquid in the current stirring container and the volume ratio of the premix B determined in step S6, calculating the volume of the premix B; Step S8, adding the premix B of the determined volume into the stirring container and stirring thoroughly.

2. A liquid beverage blending method with a taste-masking molecule system according to claim 1, characterized in that, The premix A comprises one or more of a functional beverage, a nutritional beverage, and a traditional Chinese medicine decoction piece.

3. A method of mixing a liquid beverage with a taste-masking molecule system according to claim 1, characterized in that, The premix B comprises one or more of an amino acid derivative, a polypeptide, adenosine monophosphate, and gamma-aminobutyric acid.

4. A liquid beverage blending method with a taste-masking molecule system according to claim 3, characterized in that, The amino acid derivative includes but is not limited to glycine and glutamic acid.

5. A method for mixing liquid beverages with a flavor-masking molecular system according to claim 1, characterized in that, A variable-volume closed mixing container is installed near the discharge port in the stirring container, and the variable-volume closed mixing container is used to contain a portion of mixing liquid one and a set number of portions of premix B; The internal space of the mixing container is communicated with the discharge port, and an ultrasonic oscillator, a one-way liquid pump, and a one-way material guide pipe are arranged on the mixing container, so that the internal space of the mixing container is communicated with the internal space of the stirring container through the one-way liquid pump, and the output end of the one-way material guide pipe is communicated with the internal space of the mixing container, the one-way liquid pump is used to introduce the mixing liquid one in the stirring container into the mixing container, and the one-way material guide pipe is used to introduce the premix B into the mixing container.

6. The method for mixing a liquid beverage with a flavor-masking molecular system according to claim 1, characterized in that, The volume of the premix B is one ten-thousandth of the third quantitative volume.

7. A method for mixing liquid beverages with a flavor-masking molecular system according to claim 1, characterized in that, The set number of portions of the premix B ranges from 1 to 500.

8. A process for the preparation of a liquid beverage provided with a taste- masking molecular system, characterized in that, The method comprises the following steps: Step 100, weighing the raw materials according to the instruction sheet, and manually premixing the raw materials for 2 minutes to obtain premix C; Step 200, opening the pure water valve of the sugar dissolving tank, adding a quantitative amount of RO water, and heating to 60-70°C; Step 300, starting the high-speed shearing module of the sugar dissolving tank, and slowly adding the premix C, and after the feeding is completed, high-speed shearing for 5 minutes to obtain a pre-prepared liquid; Step 400, filter the pre-prepared liquid with a 30-mesh sieve to obtain a coarse filtrate; Step 500, filter the coarse filtrate with a 60-mesh sieve to obtain a premix A; Step 600, adopt a liquid beverage mixing method with a taste-masking molecular system according to any one of claims 1-7 to obtain a liquid beverage with a taste-masking molecular system; Step 700, filter the liquid beverage with a taste-masking molecular system with a 60-mesh sieve to obtain a finished beverage.

9. A process for the preparation of a liquid beverage provided with a taste-masking molecular system according to claim 8, characterized in that, Further comprising the following steps: Step 800, temporarily store the finished beverage, the temporary storage time is not more than 5h, the temporary storage temperature is 45-50℃, and during the temporary storage process, whether there is floating matter in the finished beverage is detected every 2h by using an Abbe refractometer; Step 900, after the temporary storage is completed, perform filling.

10. A process for the preparation of a liquid beverage provided with a taste- masking molecular system according to claim 8, characterized in that, The original materials include but are not limited to Astragalus, Coptis, Cinnamomum, Eucommia, mulberry leaves, honeysuckle, hawthorn, Cassia seed, dandelion, and fishy grass.

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