Rose lemon flavored sparkling water and preparation method thereof

Abstract

The application provides a rose lemon flavored sparkling water and a preparation method thereof, and belongs to the technical field of fruit flavored carbonated beverages; the rose lemon flavored sparkling water comprises the following raw materials: 6575g of decolorized and deacidified concentrated apple juice, 79g of low-temperature extracted liquid of double-petaled red roses, 0.8-1.2g of concentrated lemon juice, 0.4-0.6g of concentrated purple sweet potato juice, and the rest is RO water; the rose lemon flavored sparkling water is a carbonated beverage; the finished product meets the following physical and chemical indexes: a Brix value of 4.8%-5.1%, a pH value of 3.05-3.25, a titration total acid of 0.042%-0.050%, and a carbon dioxide gas capacity of 2.3-2.7 times. Through the synergistic technical scheme of precise natural raw material matching, concentrated slurry pre-control, in-situ gas mixing of a container and gradient temperature control sterilization, the technical effects of natural product without artificial additives, stable flavor level, unified physical and chemical indexes, long-lasting bubbles and stable shelf life are achieved.

Description

Technical Field

[0001] This invention provides a rose lemon-flavored sparkling water and its preparation method, belonging to the field of fruit-flavored carbonated beverage technology. Background Technology

[0002] Sparkling water has become a mainstream product in the carbonated beverage industry due to its refreshing taste and wide range of consumption occasions. However, existing rose and lemon blended sparkling waters generally use artificial flavorings and colors to adjust the flavor and color, resulting in poor naturalness. Furthermore, the formula lacks precise quantitative standards for the sugar-acid ratio and ingredient compatibility, leading to significant batch-to-batch quality variations.

[0003] Regarding flavor preservation, the aromatic substances in double-petaled red roses are highly heat-sensitive. Conventional high-temperature blending and post-sterilization processes easily cause aroma volatilization and degradation, resulting in a weak floral fragrance and a short-lasting scent in the finished product. Lemon concentrate alone can easily cause an imbalance in the proportion of organic acids in the system, resulting in a product with a prominent sour and astringent taste, strong irritation on the palate, and poor flavor harmony. As for the color system, existing products mostly rely on artificial synthetic pigments, which not only pose food safety risks but also easily lead to fading and uneven coloring during long-term storage.

[0004] At the manufacturing process level, traditional sparkling water generally adopts a processing mode of "overall premixing + unified aeration + filling and sterilization". This process has obvious defects: during the centralized stirring and premixing of materials, a large amount of carbon dioxide is released prematurely, resulting in low gas volume and poor bubble persistence in the finished product; at the same time, uneven material dispersion is prone to occur during overall mixing, causing large batch fluctuations in the sugar and acidity of the finished product. Conventional sterilization uses a constant temperature rapid cooling mode, and temperature stress can easily cause the beverage system to separate and become cloudy, and the can is prone to deformation, seriously affecting the product's appearance quality and shelf-life stability. Currently, there is no precise formula system or dedicated preparation process with low loss and high stability suitable for rose lemon sparkling water. Summary of the Invention

[0005] This invention aims to overcome the technical shortcomings of existing rose-lemon sparkling water, such as poor flavor harmony, easy loss of heat-sensitive aroma, poor color stability, large fluctuations in finished product physicochemical indicators, insufficient bubble persistence, and significant quality deterioration during shelf life. It provides a rose-lemon flavored sparkling water and its preparation method. This invention achieves the technical effects of a product that is natural and free of artificial additives, has stable flavor layers, uniform physicochemical indicators, long-lasting bubbles, and stable shelf life through a synergistic technical solution of precise natural ingredient formulation, pre-concentration control of the concentrated slurry, in-situ aeration and mixing in the container, and gradient temperature-controlled sterilization.

[0006] To address the aforementioned problems, the present invention proposes the following technical solution: a rose-lemon flavored sparkling water, comprising the following raw materials per liter of finished product: 6575g of decolorized and deacidified concentrated apple juice, 79g of low-temperature extract of double-petaled red roses, 0.8-1.2g of concentrated lemon juice, 0.4-0.6g of concentrated purple sweet potato juice, with the remainder being RO water; the rose-lemon flavored sparkling water is a carbonated beverage; the finished product's physicochemical properties meet the following requirements: Brix value 4.8%-5.1%, pH value 3.05-3.25, titratable total acid 0.042%-0.050%, and carbon dioxide gas capacity 2.3-2.7 times.

[0007] Furthermore, based on the amount of each raw material added per liter of finished product, the following amounts are added: 70g of decolorized and deacidified concentrated apple juice, 8g of low-temperature extract of double-petaled red rose, 1g of concentrated lemon juice, 0.5g of concentrated purple sweet potato juice, and RO water to make up to 1L; the target physicochemical indicators of the finished product are: Brix value 4.95%, pH value 3.15, titrated total acid 0.046%, and carbon dioxide gas capacity 2.5 times.

[0008] A method for preparing rose lemon flavored sparkling water includes the following steps: S1. Preparation of beverage concentrate: Decolorized and deacidified concentrated apple juice, low-temperature extract of double-petal red rose, concentrated lemon juice, and concentrated purple sweet potato juice are added to a portion of RO water and stirred to dissolve. The volume is adjusted to obtain a beverage concentrate with a volume ratio of 50%. The physicochemical properties of the beverage concentrate are tested and controlled: Brix value 9.00-10.00%, pH value 2.75-3.15, and titration total acid 0.080-0.100%. When the color and acidity of the concentrate deviate from the target range, concentrated purple sweet potato juice is used for color adjustment and concentrated lemon juice is used for acidity adjustment. After the indicators are qualified, the process proceeds to the next step. S2. In-situ mixing and aeration dispensing within the container: First, add the beverage concentrate to the packaging container, then add carbon dioxide-filled water. The volume ratio of the beverage concentrate to the carbon dioxide-filled water is 1:1. The carbon dioxide-filled water has a gas content ≥ 5 times. After adding the concentrate, seal the container and rely on the fluid impact of the carbon dioxide-filled water to complete the mixing of materials inside the container, obtaining a pre-sealed semi-finished product. Control the carbon dioxide gas volume of the pre-sealed semi-finished product to be 2.3-2.7 times. S3. Water bath sterilization: The sealed pre-sealed semi-finished product is sterilized in a water bath until the core temperature of the product reaches 70℃, and then kept at that temperature for 10 minutes. After sterilization, the product is cooled to room temperature using a gradient cooling method. S4. Finished product testing: The cooled product is tested for Brix value, pH value, total acid titration, and carbon dioxide volume. If the test is qualified, the rose lemon flavored sparkling water is obtained.

[0009] Furthermore, the feeding sequence in step S1 is as follows: first, add the decolorized and deacidified concentrated apple juice, then add the low-temperature extract of double-petaled red rose, then add the concentrated lemon juice, and finally add the concentrated purple sweet potato juice; the stirring speed is 80-120 r / min, the stirring time is 38 min, and the stirring process is carried out in the dark throughout.

[0010] Furthermore, in step S2, the packaging container is a 200mL aluminum can, and each aluminum can is filled with 100mL of beverage concentrate and 100mL of carbon dioxide-filled water.

[0011] Furthermore, the gradient cooling method in step S3 is as follows: after the 70℃ heat preservation is completed, the temperature is first reduced to 4550℃ at a cooling rate of 23℃ / min, and then reduced to room temperature at a cooling rate of 12℃ / min.

[0012] Furthermore, in step S4, the physicochemical properties of the finished product are controlled as follows: Brix value 4.8%-5.1%, pH value 3.05-3.25, titrated total acid 0.042%-0.050%, and carbon dioxide gas capacity 2.3-2.7 times.

[0013] Due to the adoption of the above technical solution, the beneficial effects of the rose lemon flavored sparkling water and its preparation method of the present invention are as follows: 1. Scientifically formulated with natural ingredients, fundamentally optimizing the flavor system. This invention completely eliminates artificial colors, flavors, and preservatives, using a blend of natural concentrated fruit juice and plant extracts. Using decolorized and deacidified concentrated apple juice as a base, it constructs a mild and sweet taste base, precisely neutralizing the sharp tartness of concentrated lemon juice and the slightly astringent taste of rose extract. The low-temperature prepared double-petal red rose extract maximizes the retention of heat-sensitive aromatic substances, overcoming the shortcomings of traditional processes such as aroma loss and short-lasting fragrance. Concentrated purple sweet potato juice is used as a natural coloring agent, giving the product a stable, elegant pinkish-purple hue, replacing artificial colors, improving product safety and appearance stability, and demonstrating strong synergistic effects of the ingredients.

[0014] 2. Pre-concentration control and finished product indicator limitation significantly improve batch stability. This invention utilizes a pre-concentration stage indicator control mechanism to fine-tune and correct color and acidity in two dimensions, unifying the basic properties of materials from the production source. Combined with precise physicochemical indicator range limitations for the finished product, this solves the problems of lack of quantitative control and large batch-to-batch quality variations in existing technologies. A stable sugar-acid ratio and acid-base buffer system effectively inhibit flavor deterioration, color decay, and microbial growth during storage, significantly extending product shelf life.

[0015] 3. In-situ aeration and mixing process completely solves the defects of degassing and uneven mixing. Unlike the traditional whole premixed aeration process, this invention adopts an in-situ layered injection and fluid impact self-mixing mode in the container. It does not require pre-stirring, which greatly reduces the premature loss of carbon dioxide and steadily improves the finished gas volume and bubble persistence. At the same time, the turbulent mixing in the sealed container can achieve uniform dispersion of materials at the molecular level, completely avoiding quality problems such as layering, color difference, and uneven taste. The process stability is significantly better than traditional technology.

[0016] 4. Low-temperature constant-temperature sterilization + gradient cooling maximizes product quality preservation. This invention uses a 70℃ low-temperature water bath for constant-temperature sterilization, which meets commercial aseptic requirements while avoiding the damage of high temperatures to rose aromatic substances and active ingredients in the juice, thus fully preserving the product's natural flavor. The gradient segmented cooling mode eliminates the stress deformation of the can due to temperature differences, and at the same time avoids the beverage system from layering, turbidity, and flocculation due to sudden temperature changes, ensuring that the finished product has a clear appearance and consistent taste.

[0017] 5. Standardized and controllable process parameters, suitable for industrial mass production. This invention provides precise numerical limits for the feeding sequence, stirring parameters, mixing ratio, sterilization temperature, and cooling rate. The process has good repeatability, low error rate, and requires no special complex equipment, making it perfectly suitable for automated production lines for beverage cans and highly valuable for industrial applications. Detailed Implementation

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] Example 1 A rose-lemon flavored sparkling water, with the following ingredient ratio per liter: 70g of decolorized and deacidified concentrated apple juice, 8g of low-temperature extract of double-petaled red roses, 1g of concentrated lemon juice, 0.5g of concentrated purple sweet potato juice, and RO purified water to make up to 1L.

[0020] Preparation steps: S1. Preparation of beverage concentrate: Take an appropriate amount of RO pure water and add it in a fixed order of apple juice, rose extract, lemon concentrate, and purple sweet potato juice. Stir at 100 r / min for 5 min under light-proof conditions, and make up to a volume of 50% to prepare a beverage concentrate. Test the concentrate indicators: Brix value 9.50%, pH value 2.95, titration total acid 0.090%. The indicators are qualified and no fine-tuning is required. S2. In-situ mixing and aeration in the container: Use 200mL easy-open cans, add 100mL of beverage concentrate and 100mL of carbon dioxide aerated water with a gas content ≥5 times in each can, and seal it. Rely on fluid impact for self-mixing to control the carbon dioxide gas volume of the semi-finished product to 2.5 times. S3, water bath sterilization: keep warm in a 70℃ water bath for 10 minutes; first cool down to 48℃ at 2.5℃ / min, then cool down to room temperature at 1.5℃ / min; S4. Finished product testing: The finished product Brix value is 4.95%, pH value is 3.15, total acidity is 0.046% by titration, and carbon dioxide gas capacity is 2.5 times the standard. All indicators meet the standards.

[0021] Example 2 A rose-lemon flavored sparkling water, with the following ingredient ratio per liter: 65g of decolorized and deacidified concentrated apple juice, 7g of low-temperature extract of double-petaled red roses, 0.8g of concentrated lemon juice, 0.4g of concentrated purple sweet potato juice, and RO purified water to make up to 1L.

[0022] Preparation steps: S1. Preparation of beverage concentrate: With the feeding sequence fixed, stir at 80 r / min in the dark for 8 min to prepare a 50% volume concentrate; the Brix value of the concentrate is 9.00%, the pH value is 2.75, and the total acidity is 0.080%, which meets the requirements; S2. In-situ mixing and aeration in the container: Add equal amounts of concentrated slurry and aerated water to a 200mL can, seal and mix, and control the carbon dioxide gas volume to 2.3 times. S3, water bath sterilization: keep warm at 70℃ for 10 min, cool down to 45℃ at 2℃ / min, and cool down to room temperature at 1℃ / min; S4. Finished product testing: The finished product Brix value is 4.80%, pH value is 3.05, total acidity is 0.042% by titration, and carbon dioxide gas capacity is 2.3 times the standard. The indicators are qualified.

[0023] Example 3 A rose-lemon flavored sparkling water, with the following ingredient ratio per liter: 75g of decolorized and deacidified concentrated apple juice, 9g of low-temperature extract of double-petaled red roses, 1.2g of concentrated lemon juice, 0.6g of concentrated purple sweet potato juice, and RO purified water to make up to 1L.

[0024] Preparation steps: S1. Preparation of beverage concentrate: With the feeding sequence fixed, stir at 120 r / min in the dark for 3 min to prepare a 50% volume concentrate; the Brix value of the concentrate is 10.00%, the pH value is 3.15, and the total acidity is 0.100%, which meets the requirements; S2. In-situ mixing and aeration dispensing within the container: Add equal amounts of concentrated slurry and aerated water to a 200mL easy-open can, seal and mix, and control the carbon dioxide gas volume to 2.7 times. S3, water bath sterilization: keep warm at 70℃ for 10 min, cool down to 50℃ at 3℃ / min, and cool down to room temperature at 2℃ / min; S4. Finished product testing: The finished product Brix value is 5.10%, pH value is 3.25, total acidity is 0.050%, and carbon dioxide gas capacity is 2.7 times the specified value. All indicators are qualified.

[0025] The parameters and effects of the examples are summarized and compared as follows: This invention sets up three sets of gradient parameter examples, corresponding to the lower limit, optimal midpoint, and upper limit of the formulation and process parameters, respectively. Multiple parallel experiments are used to verify the rationality of the parameter range defined in this invention, the process stability, and the consistency of product quality. A detailed summary and comparison are as follows: Example 2 represents the lower limit parameter set, employing the minimum raw material addition amount, minimum stirring speed, and minimum cooling gradient parameters of this invention; Example 1 represents the optimal parameter set, using the midpoint ratio of the formula and the intermediate process parameters, representing the preferred scheme for industrial mass production; Example 3 represents the upper limit parameter set, employing the maximum raw material addition amount, maximum stirring speed, and maximum cooling gradient parameters. All three sets of examples strictly adhere to a unified preparation process, a fixed feeding sequence, and a consistent sterilization temperature, with key parameters adjusted only within the protection range defined by this invention, to verify the tolerance and universality of the parameter range.

[0026] The Brix value, pH value, titrated total acid, and carbon dioxide volume of the finished products in all three sets of examples fell within the standard range defined by this invention, with no exceedances or abnormalities. Example 1 showed the best overall quality in terms of balanced indicators, a harmonious sugar-acid ratio, and moderate carbon dioxide volume, resulting in the best overall taste, aroma, and color. Example 2, under the lower limit of parameters, exhibited the lowest compliant values ​​for sweetness, acidity, and effervescence, with a refreshing and light taste and pure, unblemished flavor. Example 3, under the upper limit of parameters, produced a product with a rich aroma and full-bodied flavor, without excessive acidity, astringency, dark color, or excessive effervescence. This demonstrates that the raw material ratio and process parameter ranges defined by this invention have a high tolerance for error, and qualified products can be prepared within any range of parameters.

[0027] In terms of process, under different stirring speeds, stirring durations, and cooling rates in the three sets of embodiments, the beverage concentrate can be uniformly dissolved without layering, sedimentation, or uneven color. The in-situ aeration mixing process can effectively reduce carbon dioxide emission under both upper and lower limit parameters, resulting in excellent bubble persistence in the finished product. The gradient cooling process can effectively avoid quality problems such as tank deformation and beverage turbidity caused by high and low temperature difference rates.

[0028] In terms of product quality, none of the three sets of examples require artificial coloring or flavoring. They achieve a harmonious flavor and natural color by relying on the combination of natural raw materials. There is no obvious fading, flavor deterioration, or degassing and stratification during storage, and the shelf life stability is consistent.

[0029] The comparison of three sets of gradient examples fully demonstrates that the raw material ratio range, concentrate control index, and preparation process parameter range defined by the present invention are scientifically reasonable, highly synergistic, have good process repeatability, and high mass production stability. Any combination of parameters within the range can stably produce rose lemon sparkling water with qualified physicochemical indicators, excellent flavor, and stable quality. Among them, the combination of parameters in Example 1 has the best comprehensive effect and is the optimal industrial production scheme.

[0030] The present invention and its embodiments have been described above. This description is not restrictive. In short, if a person skilled in the art is inspired by this description and designs a similar structure and embodiment without departing from the spirit of the present invention, such design should fall within the protection scope of the present invention.

Claims

1. A rose-lemon flavored sparkling water, characterized in that, Based on per liter of finished product, the following raw materials are included: 6575g of decolorized and deacidified concentrated apple juice, 79g of low-temperature extract of double-petaled red roses, 0.8-1.2g of concentrated lemon juice, 0.4-0.6g of concentrated purple sweet potato juice, with the remainder being RO water; the rose lemon flavored sparkling water is a carbonated beverage; the finished product's physicochemical indicators meet the following requirements: Brix value 4.8%-5.1%, pH value 3.05-3.25, titrated total acid 0.042%-0.050%, and carbon dioxide gas capacity 2.3-2.7 times.

2. The rose lemon flavored sparkling water according to claim 1, characterized in that, Based on the amount of each raw material added per liter of finished product, the following amounts are added: 70g of decolorized and deacidified concentrated apple juice, 8g of low-temperature extract of double-petaled red rose, 1g of concentrated lemon juice, 0.5g of concentrated purple sweet potato juice, and RO water to make up to 1L; the target physicochemical indicators of the finished product are: Brix value 4.95%, pH value 3.15, titrated total acid 0.046%, and carbon dioxide gas capacity 2.5 times.

3. A method for preparing the rose lemon flavored sparkling water according to claim 1 or 2, characterized in that, Includes the following steps: S1. Preparation of beverage concentrate: Decolorized and deacidified concentrated apple juice, low-temperature extract of double-petal red rose, concentrated lemon juice, and concentrated purple sweet potato juice are added to a portion of RO water and stirred to dissolve. The volume is adjusted to obtain a beverage concentrate with a volume ratio of 50%. The physicochemical properties of the beverage concentrate are tested and controlled: Brix value 9.00-10.00%, pH value 2.75-3.15, and titration total acid 0.080-0.100%. When the color and acidity of the concentrate deviate from the target range, concentrated purple sweet potato juice is used for color adjustment and concentrated lemon juice is used for acidity adjustment. After the indicators are qualified, the process proceeds to the next step. S2. In-situ mixing and aeration dispensing within the container: First, add the beverage concentrate to the packaging container, then add carbon dioxide-filled water. The volume ratio of the beverage concentrate to the carbon dioxide-filled water is 1:

1. The carbon dioxide-filled water has a gas content ≥ 5 times. After adding the concentrate, seal the container and rely on the fluid impact of the carbon dioxide-filled water to complete the mixing of materials inside the container, obtaining a pre-sealed semi-finished product. Control the carbon dioxide gas volume of the pre-sealed semi-finished product to be 2.3-2.7 times. S3. Water bath sterilization: The sealed pre-sealed semi-finished product is sterilized in a water bath until the core temperature of the product reaches 70℃, and then kept at that temperature for 10 minutes. After sterilization, the product is cooled to room temperature using a gradient cooling method. S4. Finished product testing: The cooled product is tested for Brix value, pH value, total acid titration, and carbon dioxide volume. If the test is qualified, the rose lemon flavored sparkling water is obtained.

4. The method for preparing a rose lemon-flavored sparkling water according to claim 3, characterized in that, The order of feeding materials in step S1 is as follows: first, add the decolorized and deacidified concentrated apple juice, then add the low-temperature extract of double-petaled red rose, then add the concentrated lemon juice, and finally add the concentrated purple sweet potato juice; the stirring speed is 80-120 r / min, the stirring time is 38 min, and the stirring process is carried out in the dark throughout.

5. The method for preparing a rose-lemon flavored sparkling water according to claim 3, characterized in that, In step S2, the packaging container is a 200mL aluminum can, and each aluminum can is filled with 100mL of beverage concentrate and 100mL of carbon dioxide-filled water.

6. The method for preparing a rose lemon-flavored sparkling water according to claim 3, characterized in that, The gradient cooling method in step S3 is as follows: after the 70℃ heat preservation is completed, the temperature is first reduced to 4550℃ at a cooling rate of 23℃ / min, and then reduced to room temperature at a cooling rate of 12℃ / min.

7. The method for preparing a rose lemon-flavored sparkling water according to claim 3, characterized in that, In step S4, the physicochemical properties of the finished product are controlled as follows: Brix value 4.8%-5.1%, pH value 3.05-3.25, titrated total acid 0.042%-0.050%, and carbon dioxide gas capacity 2.3-2.7 times.