A fructose true sugar sensation sparkling beverage or tea beverage composition and a method of making the same

Abstract

Disclosed are a 0-fructose real sugar sensation bubble beverage or tea beverage composition and a preparation method thereof. The present application forms an entry sweet sensation start-up by compounding glucose with trehalose, and supplements peak sweetness with a plant-derived high-fold sweetener compound containing both steviol glycosides and mogroside, so that the two sweeteners complement each other in terms of sweet sensation start-up speed, peak intensity and late-stage attenuation. Resistant dextrin, polydextrose or soluble dietary fiber is used to supplement mouthfeel thickness, and sugar alcohol is only used as an optional mouthfeel adjusting component. The sweet time-intensity curve is regulated by means of an acid taste adjusting component, a buffer salt and an aroma component, so as to reduce empty sweetness, after-bitterness and sweet tailing without actively introducing a fructose source.

Description

Technical Field

[0001] This invention belongs to the field of beverage production technology, specifically a composition for a fructose-free, truly sugary sparkling beverage or tea beverage and its preparation method. Background Technology

[0002] With the increasing health awareness of the public, low-sugar and sugar-free beverages have become the mainstream trend in the beverage market. Sparkling water, tea drinks, flavored water, and light electrolyte water, among other categories, have become the most readily accepted healthy beverage forms by consumers due to their refreshing taste and healthy image. However, while pursuing low-sugar and sugar-free options, consumers still expect to obtain a sweetness experience and drinking satisfaction close to that of traditional sugary drinks. This places a dual requirement on beverage formulation design: balancing health attributes with sensory quality.

[0003] Existing sugar-free or zero-sugar beverages typically rely on high-intensity sweeteners and sugar alcohols for sweetness. Common high-intensity sweeteners include steviol glycosides, mogrosides, sucralose, and acesulfame potassium. While steviol glycosides and mogrosides are plant-derived sweeteners, when used alone, they can still exhibit delayed sweetness, bitterness aftertaste, licorice-like flavor, or characteristic mogroside aftertaste, respectively. Therefore, how to achieve temporal complementarity between two plant-derived sweeteners and a small amount of non-fructose real sugar sources without relying on erythritol or synthetic high-intensity sweeteners is a technical problem that needs to be solved in this field.

[0004] However, existing solutions all have obvious flaws: ordinary zero-sugar beverages have obvious empty sweetness, bitterness aftertaste, metallic taste, and sweetness trailing; traditional sugary beverages introduce fructose or sucrose sources, which does not conform to the zero-fructose route; large glucose substitution solutions have high sugar load and insufficient sweetness layers; the carbonation in carbonated beverages amplifies the sharp sourness, bitterness after the artificial sweetener, and residual sweetness; the astringency and bitterness of tea in tea beverages are superimposed with the aftertaste of the artificial sweetener, resulting in an unclean aftertaste; if fruit-flavored water and vitamin water rely solely on flavorings and high-intensity sweeteners, they are thin on the palate and have obvious empty sweetness; existing beverages rarely use sweetness initiation, peak, decay, 60-second residue, bitterness integral, and sucrose similarity as technical indicators for systematic control. Summary of the Invention

[0005] The purpose of this invention is to provide a 0-fructose, truly sugary sparkling beverage or tea beverage composition and its preparation method in order to solve the problems mentioned above.

[0006] The technical solution adopted in this invention is as follows: a 0-fructose, real-sweetened sparkling beverage or tea beverage composition, comprising a non-fructose real sugar source, a plant-derived high-intensity sweetener compound, an acidity regulating component, a buffer salt, an aroma component, and a mouthfeel component; the plant-derived high-intensity sweetener compound simultaneously contains steviol glycosides and mogrosides; sugar alcohols are optional components.

[0007] The composition does not actively add fructose sources, and the free D-fructose in the finished product is below a set threshold.

[0008] In a preferred embodiment, a method for preparing a 0-fructose, truly sugary sparkling beverage or tea beverage composition is characterized by comprising the following steps: S1: Weigh the non-fructose real sugar source and the flavor thickness component according to the ratio, put them into pure water at 60-80℃, and optionally add sugar alcohol. Stir until completely dissolved to obtain a sugar-based premixed solution.

[0009] S2: Weigh steviol glycosides and mogrosides according to the specified ratio, pre-disperse and dissolve them in a small amount of room temperature purified water, and then slowly add them to the glycosyl premixed solution obtained in S1 and stir until homogeneous.

[0010] S3: Weigh the acidity adjustment component and buffer salt according to the ratio, dissolve them in an appropriate amount of purified water, slowly add them to the mixture obtained in S2, stir evenly, and adjust the pH of the system to the target range.

[0011] S4: Weigh the aroma components according to the ratio and add them to the mixture obtained in S3, then stir until well mixed.

[0012] S5: Add purified water to the mixture obtained in S4 to the target volume, stir evenly, and then homogenize to fully disperse and blend the components to obtain the beverage base liquid.

[0013] S6: Cool the beverage base obtained in S5 to 4-10℃, fill it with carbon dioxide under pressure, and seal it to obtain a fructose-free, truly sugary sparkling beverage.

[0014] The beverage base liquid obtained from S5 is mixed with pre-prepared tea soup or tea extract in a certain proportion, stirred evenly, sterilized and bottled to obtain a 0-fructose real sugary tea beverage.

[0015] In a preferred embodiment, in step S1, the non-fructose real sugar source is selected from one or more of glucose, trehalose, maltose and maltodextrin, the mouthfeel component is selected from one or more of resistant dextrin, polydextrin and soluble dietary fiber, and the sugar alcohol is selected from one or more of erythritol, xylitol and maltitol.

[0016] In a preferred embodiment, in step S3, the acidity regulating component is selected from one or more of citric acid, malic acid, lactic acid, and tartaric acid, and the buffer salt is selected from one or more of sodium citrate, sodium malate, and sodium lactate.

[0017] In a preferred embodiment, in step S4, the aroma component is selected from one or more of citrus, grapefruit, plum, white peach, lychee, tea, and frankincense, to cover the lingering sensation during the sweetness decay stage.

[0018] In a preferred embodiment, in step S2, the plant-derived high-intensity sweetener compound contains both steviol glycosides and mogrosides, with a preferred mass ratio of 1:(1-2); sucralose or acesulfame potassium is an optional component, with a total addition amount not exceeding 0.003 g / 100 mL, and more preferably, it does not contain sucralose or acesulfame potassium.

[0019] In a preferred embodiment, a method for reducing the sweet aftertaste of a 0-fructose beverage includes the following steps: S1: Uses a small amount of non-fructose real sugar source to provide an initial sweetness upon entry; S2: Use a plant-derived high-intensity sweetener compound containing both steviol glycosides and mogrosides to supplement peak sweetness and reduce its contribution to total isosweetness; S3: By adjusting the mass ratio of steviol glycosides to mogrosides, the sweetness initiation, peak and decay processes are reduced, thus reducing the characteristic aftertaste of sweeteners from single plant sources; S4: Add a texture-enhancing component and optionally add sugar alcohols to reduce the empty sweetness; S5: Add acidulant and buffer salt to adjust the sweetness decay path; S6: Add aroma components to cover the lingering sweetness; S7: Screening compositions with a 60-second sweetness residual intensity lower than the control of a single high-intensity sweetener through time-intensity sensory evaluation.

[0020] In a preferred embodiment, the application of a 0-fructose real sugar-feeling sparkling beverage or tea beverage composition includes its use in the preparation of 0-fructose sparkling beverages, tea beverages, fruit-flavored water, vitamin water, or light electrolyte beverages.

[0021] In a preferred embodiment, a method for reducing the sweetness tail of a 0-fructose sparkling beverage includes the following steps: S1: Dissolve non-fructose real sugar sources and texture components in pure water, and optionally add sugar alcohols, wherein the non-fructose real sugar sources include glucose and trehalose; S2: Add a plant-derived high-intensity sweetener compound to the base liquid obtained in S1. The compound contains both steviol glycosides and mogrosides, and the total isosweetness contribution of the high-intensity sweeteners is no more than 30% of the total sweetness of the beverage. S3: Add an acidity regulator and a buffer salt to the mixture obtained in S2 to adjust the pH to 2.8-4.0. The buffer salt contains sodium citrate. S4: After cooling the beverage base liquid obtained in S3, carbon dioxide is introduced, and the container is filled and sealed. The volume ratio of the carbon dioxide gas is 3.0-4.5 times. S5: The sweetness time-intensity curve of the sparkling beverage obtained in S4 was tested. The sweetness residual intensity at 60 seconds, the area of ​​bitterness after the reaction and the similarity of the sucrose curve were used as screening indicators. Batches with a sweetness residual intensity at 60 seconds lower than that of the single sucralose control group, a bitterness area after the reaction not exceeding 65% of that of the control group, and a sucrose curve similarity score not lower than 7 were selected.

[0022] In a preferred embodiment, a method for synergistic regulation of astringency and sweetness in a 0-fructose tea beverage includes the following steps: S1: The tea raw material is extracted with pure water at 70-85℃ and then filtered to obtain tea extract, and the content of tea polyphenols in the tea extract is controlled. S2: Dissolve a non-fructose real sugar source in pure water, and optionally add a flavoring component or sugar alcohol, wherein the non-fructose real sugar source includes glucose and trehalose; S3: Add steviol glycosides, mogrosides, acidity adjustment components and buffer salts to the base liquid obtained in S2, and adjust the pH to 4.5-5.5; the buffer salts contain sodium citrate, and the total iso-sweetness contribution of steviol glycosides and mogrosides is no more than 40% of the total sweetness of the beverage; trehalose and sodium citrate are used to adjust the perceived balance between astringency and sweet aftertaste of tea.

[0023] S4: Combine the tea soup obtained in S1 with the mixture obtained in S3, add a turbidity stabilizer, and then perform high-pressure homogenization to stabilize the turbidity of the beverage and prevent precipitation. S5: The beverage composition obtained in S4 was subjected to sweetness time-intensity curve testing and astringency evaluation. The sweetness residual intensity at 30 seconds, 60 seconds, and 120 seconds, the area of ​​afterbitterness integral, and the similarity of the sucrose curve were used as screening indicators. Batches that met all of the following conditions were selected as qualified products: the sweetness residual intensity at 60 seconds was lower than that of the control group of single high-intensity sweeteners, the area of ​​afterbitterness integral did not exceed 65% of that of the control group, and the similarity of the sucrose curve with the 6-8g / 100mL sucrose beverage was not less than 7 points.

[0024] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: 1. In this invention, glucose and trehalose are combined as the sweetness initiator upon entry, so that the beverage presents a natural sweetness characteristic close to that of sucrose the moment it enters the mouth. At the same time, a low dose of high-intensity sweetener is used to supplement the peak sweetness, thereby achieving a sweetness curve and drinking experience that is highly consistent with sugary beverages without introducing fructose at all.

[0025] 2. This invention breaks down the sweetness task into a gradient division of labor: the initial stage is initiated by real sugar sources, the peak stage is supplemented by high-intensity sweetener compound from plant sources, and the middle stage is supported by thick-texture components. Sugar alcohols such as erythritol do not constitute a necessary condition for achieving this sweetness curve.

[0026] 3. In this invention, the sweetness decay path in the oral cavity is adjusted by acidulants and buffer salts, and the aroma components are used to cover the residual taste during the sweetness decay stage. Combining the time-intensity sensory evaluation method, compositions with controllable sweetness decay rate and residual intensity are screened, so that the sweetness residue of the beverage is significantly shortened within 60 seconds, effectively solving the common problems of sweetness lingering and trailing in sugar substitute beverages.

[0027] 4. This invention establishes differentiated adaptation schemes for sparkling beverages and tea beverages respectively. For sparkling beverages, the sodium citrate buffer system and the steviol glycoside-monk fruit glycoside compound system synergistically regulate the sweetness, sourness, and aftertaste, and sugar alcohols can be optionally used to supplement the refreshing sensation; for tea beverages, the synergistic effect of trehalose, sodium citrate, and two plant-derived sweeteners reduces the superimposed perception of tea astringency, bitterness, and sweet aftertaste through the temporal synergy.

[0028] 5. In this invention, a small amount of non-fructose real sugar source is combined with a low dose of high-intensity sweetener, so that the total sugar and available sugar load are much lower than those of traditional sugary drinks. At the same time, under the low sugar load conditions, the sweetness time-intensity curve of the beverage can still highly overlap with the sucrose control. Consumers are not likely to notice the break or jump in the sweetness curve when drinking continuously, thus obtaining the same drinking satisfaction as traditional sugary drinks. Attached Figure Description

[0029] Figure 1 This is a flowchart of the method for reducing sweetness tailing in this invention; Figure 2 This is a comparison chart of sensory evaluation indicators between the various embodiments and comparative examples of this invention; Figure 3 This is a comparison chart of the sweetness time-intensity curves of various representative samples in this invention; Figure 4 This is a graph showing the stability changes of the carbonated beverage during storage at 25°C in this invention. Figure 5 This is a graph showing the stability changes of the tea beverage in this invention during storage at 25°C. Figure 6 The above are chromatograms of the free D-fructose content in the finished products of various embodiments of the present invention. Figure 7 This is a comparison chart of the total sugar and available sugar content of each embodiment and comparative example in this invention; Figure 8 This is a flowchart of the evaluation process for bitterness / empty sweetness / tailing in this invention. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0031] Reference Figure 1-8 , Example 1: 0-fructose, truly sweet sparkling beverage (citrus flavor): This embodiment provides a 0-fructose, truly sugary sparkling beverage, with the following formula per 100mL: 0.30g glucose, 0.50g trehalose, 1.20g erythritol, 0.30g resistant dextrin, 0.006g steviol glycosides, 0.006g mogrosides, 0.002g sucralose, 0.10g citric acid, 0.04g malic acid, 0.04g sodium citrate, 0.02g citrus aroma components, with the remainder being purified water and an appropriate amount of carbon dioxide added.

[0032] The preparation method is as follows: (1) Heat the purified water to 65-75℃, add glucose, trehalose, erythritol and resistant dextrin in sequence, stir until completely dissolved to obtain glycosylated premix; (2) After pre-dispersing and dissolving steviol glycosides, mogrosides and sucralose in a small amount of room temperature purified water, add them to the sugar-based premixed solution under stirring and stir until homogeneous; (3) Dissolve citric acid, malic acid and sodium citrate in an appropriate amount of purified water, slowly add them to the above mixture, stir evenly, and adjust the pH of the system to 3.2-3.4; (4) Add citrus aroma components, stir evenly, add purified water to the target volume, and perform high pressure homogenization treatment. The homogenization pressure is 20-30 MPa and the temperature is 60-70℃. (5) After the beverage base liquid is sterilized by ultra-high temperature instantaneous sterilization, it is cooled to 4-10℃, and carbon dioxide is filled under pressure. The liquid is then filled and sealed using aseptic filling method. After filling, the volume ratio of carbon dioxide gas is tested to ensure that the target value of 3.0-4.5 times is achieved.

[0033] The technical features of this embodiment are as follows: glucose and trehalose provide an initial, genuine sweetness kick-in; steviol glycosides and mogrosides, as the main high-intensity sweetness system, supplement the peak sweetness; erythritol is only used as an optional refreshing taste-regulating component in this embodiment; and the sodium citrate buffer system is used to reduce the sharpness of the sour taste and the aftertaste of the sweetness.

[0034] Example 2: 0-fructose, truly sweet tea beverage (jasmine green tea flavor): This embodiment provides a 0-fructose, truly sweet tea beverage, with the following formula per 100mL of beverage: The contents of the green tea extract (30 mL, with a polyphenol content of not less than 200 mg / L), glucose (0.35 g), trehalose (0.65 g), erythritol (0.75 g), mogroside (0.008 g), steviol glycoside (0.004 g), sodium citrate (0.04 g), jasmine fragrance component (0.015 g), and the remainder is purified water.

[0035] The preparation method is as follows: (1) Preparation of tea infusion: Mix green tea leaves with pure water at a weight ratio of 1:30, extract at 75-85℃ for 10-15 minutes, filter through a 200-mesh sieve, and quickly cool to below 10℃ to obtain green tea infusion extract, and control the content of tea polyphenols at 200-400mg / L. (2) Heat the purified water to 60-70℃, add glucose, trehalose and erythritol, and stir until completely dissolved; (3) After pre-dispersing and dissolving mogrosides and steviol glycosides in a small amount of room temperature purified water, add them to the above sugar alcohol solution under stirring conditions; (4) Add sodium citrate and jasmine fragrance components, and stir well; (5) Combine the tea soup obtained in step (1) with the mixture obtained in step (4) in proportion, add pure water to the target volume, stir evenly and then perform high pressure homogenization treatment. The homogenization pressure is 15-25 MPa and the temperature is 55-65℃. (6) After being sterilized at ultra-high temperature (135℃, 4-6 seconds), it is bottled to obtain a tea beverage with 0 fructose and real sugar taste.

[0036] The technical features of this embodiment are: trehalose and sodium citrate are combined to adjust the perception of astringency in tea; mogrosides and steviol glycosides work together to supplement the peak sweetness without dominating the later sweetness; and this embodiment does not contain sucralose or acesulfame potassium.

[0037] Example 3: 0 Fructose Flavored Water (White Peach Flavor): This embodiment provides a 0% fructose-flavored water, with the following formula per 100mL of beverage: 0.20g glucose, 0.40g trehalose, 0.80g erythritol, 0.50g resistant dextrin, 0.005g steviol glycosides, 0.005g mogrosides, 0.08g citric acid, 0.03g malic acid, 0.03g sodium citrate, 0.025g white peach aroma component, with the remainder being purified water.

[0038] The preparation method is the same as step (1) to (4) of Example 1. No carbon dioxide filling is performed. After homogenization, the water is sterilized by ultra-high temperature instantaneous sterilization (135℃, 4-6 seconds) and then filled to obtain 0 fructose flavored water.

[0039] Example 4: 0-fructose light electrolyte water (grapefruit flavor): This embodiment provides a 0-fructose light electrolyte water, with the following formula per 100mL of beverage: 0.40g glucose, 0.60g trehalose, 1.20g erythritol, 0.60g resistant dextrin, 0.005g steviol glycosides, 0.007g mogrosides, 0.001g sucralose, 0.12g citric acid, 0.03g malic acid, 0.05g sodium citrate, 0.05g sodium chloride (approximately 197mg / L sodium), 0.015g potassium chloride (approximately 79mg / L potassium), 0.02g grapefruit aroma components, with the remainder being purified water and an appropriate amount of carbon dioxide added.

[0040] The preparation method is the same as in Example 1, except that sodium chloride and potassium chloride are added simultaneously in step (3) to dissolve the solution.

[0041] Example 5: Low-smoothness sparkling beverage (grapefruit flavor): This embodiment provides a low-smearing carbonated beverage, with the following formula per 100mL: 0.25g glucose, 0.55g trehalose, 1.00g erythritol, 0.40g resistant dextrin, 0.008g steviol glycosides, 0.008g mogrosides, 0.001g sucralose, 0.10g citric acid, 0.04g malic acid, 0.06g sodium citrate, 0.02g grapefruit aroma components, with the remainder being purified water and an appropriate amount of carbon dioxide added.

[0042] The preparation method is the same as in Example 1. Compared with Example 1, this example reduces the amount of sucralose, increases the amount of sodium citrate, and replaces the citrus aroma with a grapefruit aroma, aiming to further reduce the 60-second sweetness residual intensity.

[0043] Example 6: A fructose-free sparkling beverage (citrus flavor) without erythritol or synthetic high-intensity sweeteners: This embodiment provides a fructose-free sparkling beverage without erythritol or synthetic high-intensity sweeteners. The formula for 100mL of the beverage is as follows: 0.30g glucose, 0.60g trehalose, 0.55g resistant dextrin, 0.20g polydextrose, 0.006g steviol glycosides, 0.008g mogrosides, 0.10g citric acid, 0.03g malic acid, 0.05g sodium citrate, 0.02g citrus aroma components, with the remainder being purified water and an appropriate amount of carbon dioxide added.

[0044] The preparation method is the same as in Example 1, except that erythritol and sucralose are not added. This formulation is used to verify whether a low-tailing, fructose-free, truly sweet sparkling beverage can still be achieved without the use of erythritol and synthetic high-intensity sweeteners.

[0045] Example 7: A fructose-free tea beverage (jasmine green tea flavor) without erythritol or synthetic high-intensity sweeteners: This embodiment provides a 0% fructose tea beverage that is free of erythritol and synthetic high-intensity sweeteners. The formula for 100mL of the beverage is as follows: The ingredients are: 30 mL of green tea extract (with a polyphenol content of not less than 200 mg / L), 0.35 g of glucose, 0.70 g of trehalose, 0.20 g of resistant dextrin, 0.004 g of steviol glycosides, 0.008 g of mogrosides, 0.04 g of sodium citrate, 0.015 g of jasmine fragrance components, and the remainder is purified water.

[0046] The preparation method is the same as in Example 2, except that erythritol is not added. This formula is used to verify whether a zero-fructose tea beverage with synergistic regulation of astringency and sweetness can still be achieved without the use of erythritol.

[0047] Comparative Example 1: Traditional Sugarcane Beverages: Each 100mL of the beverage contains 7.0g of sucrose, 0.10g of citric acid, 0.02g of citrus aroma components, and the remainder is purified water with an appropriate amount of carbon dioxide added. The preparation method follows the conventional carbonated beverage process. This comparative example has a realistic sweetness but does not conform to the 0-fructose route.

[0048] Comparative Example 2: High-glucose beverages: Each 100mL of the beverage contains 7.0g of glucose, 0.10g of citric acid, 0.02g of citrus aroma components, and the remainder is purified water with an appropriate amount of carbon dioxide added. The preparation method is the same as in Example 1. This comparative example has zero fructose but a high sugar load (7.0g total sugar / 100mL), which does not meet the requirements for a low sugar load.

[0049] Comparative Example 3: Beverages with only high-intensity sweeteners: Each 100mL of the beverage contains 0.015g of sucralose, 0.10g of citric acid, and 0.02g of citrus aroma components, with the remainder being purified water and an appropriate amount of carbon dioxide added. The preparation method is the same as in Example 1. This comparative example typically exhibits a distinct initial sweetness, followed by a bitter aftertaste, and a pronounced sweet finish.

[0050] Comparative Example 4: Erythritol + High-Intensity Sweetener Beverage: Each 100mL of the beverage contains 3.0g of erythritol, 0.010g of sucralose, 0.005g of steviol glycosides, 0.10g of citric acid, and 0.02g of citrus aroma components, with the remainder being purified water and an appropriate amount of carbon dioxide added. The preparation method is the same as in Example 1. This comparative example has an excessively strong cooling sensation and lacks a truly authentic sweet taste upon tasting.

[0051] Comparative Example 5: Sucralose-only beverages: Each 100mL of the beverage contains 0.018g of sucralose, 0.10g of citric acid, and 0.02g of citrus aroma components, with the remainder being purified water and an appropriate amount of carbon dioxide added. The preparation method is the same as in Example 1. This comparative example has a high sweetness intensity, but significant sweetness residue at 60 and 120 seconds.

[0052] Comparative Example 6: Single Stevioside Beverage: Each 100mL of the beverage contains 0.025g of steviol glycosides, 0.10g of citric acid, and 0.02g of citrus aroma components, with the remainder being purified water and an appropriate amount of carbon dioxide added. The preparation method is the same as in Example 1. This comparative example has a distinct bitter and licorice-like aftertaste.

[0053] Comparative Example 7: Sparkling Water with No Buffer Salt Solution: Each 100mL of the beverage contains 0.30g glucose, 0.50g trehalose, 1.20g erythritol, 0.006g steviol glycosides, 0.006g mogrosides, 0.002g sucralose, 0.14g citric acid, and 0.02g citrus aroma components, with the remainder being purified water. An appropriate amount of carbon dioxide is added (without sodium citrate). The preparation method is the same as in Example 1. This comparative example has a sharp sour taste and an unbalanced aftertaste.

[0054] Comparative Example 8: Trehalose-free Tea Drink Solution: Each 100mL of beverage contains 30mL of green tea extract, 0.35g of glucose, 0.75g of erythritol, 0.008g of mogroside, 0.004g of steviol glycoside, 0.04g of sodium citrate, 0.015g of jasmine fragrance component, and the remainder is purified water (without trehalose). The preparation method is the same as in Example 2. In this comparative example, the astringency of the tea and the bitterness after the artificial sweetener are superimposed, resulting in an unpleasant aftertaste.

[0055] Experimental verification scheme 1. Sensory evaluation experiment: (1) Subjects: 24 healthy adults aged 20-45 years with no obvious taste disorders were recruited and enrolled after passing the basic taste sensitivity screening. All subjects were required to complete sweetness intensity scaling training before evaluation, using 6-8g / 100mL sucrose solution as a reference standard. Only after the coefficient of variation of the evaluation results was less than 15% could they proceed to the formal test.

[0056] (2) Sample preparation: The samples from Examples 1-5 and Comparative Examples 1-8 of this invention were uniformly coded using a three-digit random code. All samples were stored at 4-10℃ and removed 30 minutes before evaluation. To reduce taste fatigue and the sequence effect, the 13 samples were divided into 3 groups for evaluation, with no more than 5 samples in each group and an interval of no less than 10 minutes between evaluations. Each subject was evaluated twice on different days, and the average of the two scores was taken as the final result.

[0057] (3) Evaluation method: A blind evaluation method was adopted, and each subject tasted the samples of each group in a random order. The amount of each sample was about 15mL. The subjects rinsed their mouths with purified water before tasting. The interval between two tastings within the same group was at least 3 minutes, and the rest time between groups was 10 minutes.

[0058] (4) Evaluation indicators and scoring criteria: The evaluation is conducted using a 10-point system (1 point is very poor, 10 points is excellent, bitterness after the taste, empty sweetness, and sweetness trailing sensation are negative indicators, 1 point is none, and 10 points is very strong). Specific indicators include: naturalness of the initial sweetness: whether the first taste is close to that of sucrose beverages; roundness of the sweetness: whether the sweetness is sharp or broken; bitterness after the taste / metallic sensation (negative indicator); empty sweetness (negative indicator); sweet and sour balance: whether the sourness and sweetness are coordinated; thickness of the mouthfeel: whether there is a watery or thin mouthfeel; similarity of the sucrose curve: the degree of similarity to 7g / 100mL sucrose beverages and the willingness to drink continuously. (5) Evaluation results: The average sensory evaluation scores of each embodiment and comparative example are shown in the figure. Figure 2 ,Depend on Figure 2 It can be seen that Examples 1-5 of the present invention are significantly better than Comparative Examples 3, 5, and 6, which contain only high-intensity sweeteners, in all key sensory indicators. The naturalness of the initial sweetness, the roundness of the sweetness, and the similarity of the sucrose curve all reach 7.5 points or above, and the bitterness and empty sweetness are controlled below 2.5 points. This shows that the present invention has successfully achieved a realistic sugar taste close to that of traditional sucrose beverages under 0 fructose conditions.

[0059] 2. Sweetness time-intensity curve test: (1) Test method: The time-intensity method was used to evaluate the sweetness. Each subject took 10 mL of sample, held it in the mouth for 5 seconds, and swallowed it. Timing started immediately. Subjects were asked to rate the sweetness intensity at 0, 5, 15, 30, 60, and 120 seconds. The rating was based on a linear scale of 0-10, where 0 was no sweetness and 10 was extremely sweetness. Data was collected once per second for 180 seconds. The area under the curve of the sweetness time-intensity curve was calculated using the trapezoidal method, with the integration boundary between 0 and 180 seconds. Using 6-8 g / 100 mL sucrose solution as a reference, the similarity between each sample and the reference curve was calculated. The similarity algorithm used the overlap ratio after the area under the curve was normalized, and the confidence interval was set at 95%. Each subject evaluated each sample twice, and the average of the two results was taken.

[0060] (2) Test results: The sweetness time-intensity curve data of each representative sample are shown in the figure. Figure 3 .Depend on Figure 3 It can be known that: (1) The sweetness time-intensity curves of Examples 1, 2 and 5 of the present invention are highly similar to those of the sucrose control (Comparative Example 1), all showing the characteristics of rapid start-up peak concentration and reasonable decay, while the single high-intensity sweetener control (Comparative Examples 3, 5 and 6) shows the typical characteristics of sugar substitute curves with delayed start-up peak and slow decay.

[0061] (2) The 60-second sweetness residual intensity (1.8-2.2 points) of the present invention is significantly lower than that of the single sucralose control (Comparative Example 5, 6.8 points) and the single steviol glycoside control (Comparative Example 6, 5.8 points), with a reduction of 60%-75%.

[0062] (3) The area of ​​bitterness after the invention (16.2-18.5) is reduced by about 70% compared with the control of a single high-intensity sweetener (54.8-65.2), and the area of ​​sweetness residue (28.5-32.5) is reduced by about 60% compared with the control of a single high-intensity sweetener (72.0-85.5), indicating that the invention effectively reduces the bitterness and sweetness tail after the sugar substitute.

[0063] (4) The 60-second sweetness residual intensity (1.8) and 120-second sweetness residual intensity (0.5) of Example 5 (low tail type) are the lowest in the examples of the present invention, indicating that the scheme of reducing the amount of sucralose and increasing the amount of sodium citrate further optimizes the tail control effect.

[0064] 3. Stability test for sparkling beverages: (1) Test method: The samples of Example 1, Example 5, Comparative Example 1, Comparative Example 3, and Comparative Example 7 were stored at 4℃, 25℃, and 37℃ for 0 days, 7 days, 14 days, and 30 days, respectively, and the following indicators were tested: pH value: measured using a pH meter; Content: Measured using a carbon dioxide analyzer, expressed as a multiple of gas volume; Aroma stability: The aroma intensity was scored by 5 professional evaluators (out of 10). Changes in the sweet aftertaste: The intensity of the sweet aftertaste was scored by 5 professional evaluators over 60 seconds (out of 10). (2) Test results: see Figure 4 (Taking storage conditions of 25℃ as an example). From Figure 4 It can be known that: (1) The pH value of Examples 1 and 5 of the present invention changed very little during the 30-day storage period (the change range was 0.05), indicating that the sodium citrate buffer system effectively maintained the acid-base stability of the beverage.

[0065] (2) Embodiments of the present invention Its content retention capacity is comparable to that of the sucrose control (Comparative Example 1), after 30 days of storage. The content retention rate is above 90%, indicating that the formula of this invention does not affect the carbonation stability of carbonated beverages.

[0066] (3) Comparative Example 7 (no buffer salt scheme) showed a continuous decrease in pH during storage (from 2.95 to 2.88), a significant decrease in aroma intensity (from 8.2 to 6.5), and an increase in sweetness residue after 60 seconds (from 4.5 to 5.5), indicating that the lack of buffer salt not only affected the initial taste but also accelerated the deterioration of the product's quality during storage.

[0067] 4. Stability testing of tea beverages (1) Test method: The samples of Example 2 and Comparative Examples 2, 6 and 8 were stored at 25°C for 0 days, 7 days, 14 days and 30 days, and the following indicators were tested: Tea polyphenol content: determined by ferric tartrate colorimetric method; Turbidity: Measured using a light turbidity meter, expressed as NTU; Astringency rating: scored by 5 professional evaluators (out of 10, the higher the score, the stronger the astringency). This test is a rapid initial screening assessment of stability trends. The complete shelf-life sensory evaluation needs to be verified by an evaluation group of no less than 20 people in accordance with GB / T 12311-2012 "Sensory Analysis Methodology Paired Comparison Test" or equivalent standards. Precipitation observation: Visually inspect for any visible precipitation.

[0068] (2) Test results: see Figure 5 ,Depend on Figure 5 It can be known that: (1) The astringency score of tea in Example 2 of the present invention (3.0-3.2) was lower than that of Comparative Example 2 (4.5-5.0), Comparative Example 6 (6.5-7.2) and Comparative Example 8 (5.5-6.8), indicating that the complex system of trehalose, sodium citrate and steviol glycoside-monk fruit glycoside used in Example 2 has a comprehensive regulatory effect on astringency and sweet aftertaste of tea; the independent and interactive contributions between specific components need to be further verified by factorial control experiments.

[0069] (2) In Example 2 of the present invention, the turbidity change was minimal during the 30-day storage period (from 2.1 NTU to 2.5 NTU) and no precipitation was produced, indicating that the formulation of the present invention helps to maintain the turbidity stability and colloidal stability of the tea beverage.

[0070] (3) Comparative Example 8 (trehalose-free scheme) showed a significant increase in turbidity during storage (from 2.0 NTU to 3.5 NTU) and a small amount of precipitation, indicating that the lack of trehalose not only affected the initial astringency control but also weakened the long-term stability of the tea beverage.

[0071] 5. Detection of free fructose (1) Detection method: The free D-fructose content of the finished products of each example was detected by high performance liquid chromatography. Chromatographic conditions: An amino-bonded column was used, and isocratic elution was performed with acetonitrile-water as the mobile phase. The limit of detection was 0.005 g / 100 mL, and the limit of quantitation was 0.01 g / 100 mL. The limit of detection was determined by a signal-to-noise ratio of 3, and the limit of quantitation was determined by a signal-to-noise ratio of 10. The external standard method was used for quantification, and the linear correlation coefficient of the standard curve was not less than 0.995. To ensure the confirmation of the fructose configuration, the retention time was compared with that of the D-fructose standard for qualitative analysis. If necessary, enzymatic determination (hexokinase method) could be used for cross-validation.

[0072] (2) Test results: see Figure 6 In all embodiments of the present invention, the content of free D-fructose in the finished product is lower than the limit of quantitation of 0.01 g / 100 mL; batches with a content lower than the limit of detection of 0.005 g / 100 mL should be labeled separately.

[0073] 6. Determination of total sugar and available sugar load (1) Detection method: The total sugar content (calculated as glucose) was determined by Fehling's reagent method, and the content of each monosaccharide was determined by high performance liquid chromatography.

[0074] (2) Test results: see Figure 7 ,Depend on Figure 7 It can be seen that the total sugar content of each embodiment of the present invention is 0.60-1.00 g / 100 mL, which is significantly lower than that of Comparative Example 1 (7.0 g / 100 mL) and Comparative Example 2 (7.0 g / 100 mL), meeting the definition requirements of low sugar load (total sugar 0.5-5.0 g / 100 mL, preferably 1.0-3.0 g / 100 mL). Furthermore, no fructose was detected in the finished products of each embodiment, confirming that the zero-fructose product positioning has been achieved.

[0075] Summary of beneficial effects Based on the above experimental verification results, the present invention has the following beneficial effects: (1) Achieving a realistic sweetness under zero fructose conditions. This invention provides an initial sweetness by using non-fructose real sugar sources (glucose, trehalose), and supplements the peak sweetness with a low dose of high-intensity sweetener. Without adding any fructose source, the naturalness of the initial sweetness, the roundness of the sweetness, and the similarity of the sucrose curve of the beverage all reach 7.5 or higher, which is close to the sensory experience of traditional sucrose beverages.

[0076] (2) Significantly reduces sweetness trailing and bitterness aftertaste. This invention employs a multi-layered synergistic strategy, with real sugar sources handling the initial stage, high-intensity sweeteners only supplementing the peak value, acidulants and buffer salts regulating the decay path, and aroma components covering the aftertaste residue. This reduces the 60-second sweetness residue intensity by 60%-75% compared to the control with a single high-intensity sweetener, and reduces the aftertaste bitterness integral area by about 70%, effectively solving the industry pain point of obvious sweetness trailing and bitterness in existing zero-sugar beverages.

[0077] (3) Low sugar load. The total sugar content in each embodiment of the present invention is controlled at 0.60-1.00g / 100mL, which is much lower than that of traditional sugary drinks (about 7g / 100mL), and conforms to the trend of healthy drinks with low sugar load.

[0078] (4) Good product category compatibility. This invention designs differentiated compatibility schemes for sparkling beverages and tea beverages respectively. In the sparkling beverage scheme, the buffer salt system effectively maintains pH stability and... The ability to maintain the astringency of tea and the synergistic effect of trehalose and sodium citrate in tea beverage formulations demonstrate that this invention has excellent potential for expanding into various mass-market beverage categories.

[0079] (5) Excellent product stability. The pH value of each embodiment of the present invention remained stable during a 30-day storage period. Key indicators such as content, tea polyphenol content, and turbidity show minimal changes, with no precipitation and good shelf-life stability.

[0080] (6) Clearly defined 0-fructose attribute. Verified by high performance liquid chromatography, the free D-fructose content in the finished products of each example was below the detection limit (0.01 g / 100 mL), ensuring the accuracy and compliance of product positioning.

[0081] From the above, we can conclude that: In this invention, glucose and trehalose are combined as a sweetness-initiating source, so that the beverage presents a natural sweetness characteristic close to that of sucrose the moment it enters the mouth. At the same time, a low dose of high-intensity sweetener is used to supplement the peak sweetness, thereby achieving a sweetness curve and drinking experience that is highly consistent with sugary beverages without introducing fructose at all.

[0082] In this invention, the sweetness task is divided into a gradient division of labor: the initial stage of real sugar source initiation, the peak steviol glycoside-monk fruit glycoside compound system supplementation, and the mid-stage taste thickness component support. Sugar alcohols can be selected and used according to the taste requirements of the product and do not constitute necessary technical features.

[0083] In this invention, acidulants and buffer salts are used to regulate the attenuation path of sweetness in the oral cavity. Aroma components are used to provide sensory coverage of residual sweetness during the sweetness attenuation stage. Combining time-intensity sensory evaluation methods, compositions with controllable sweetness attenuation rate and residual intensity are selected, which significantly shortens the sweetness residue of beverages within 60 seconds and effectively solves the common problems of sweetness lingering and trailing aftertaste in artificial sweetener beverages.

[0084] In this invention, differentiated adaptation schemes are established for sparkling beverages and tea beverages, with steviol glycosides and mogrosides serving as the common high-intensity sweetness system for both types of products. For sparkling beverages, the attenuation path is adjusted using acid-buffered salt-carbonation parameters, while for tea beverages, the perceptual balance between astringency and sweet aftertaste is regulated through a system of trehalose, sodium citrate, and tea polyphenols.

[0085] In this invention, a small amount of non-fructose real sugar source is combined with a low dose of high-intensity sweetener, so that the total sugar and available sugar load are much lower than those of traditional sugary drinks. At the same time, under the low sugar load conditions, the sweetness time-intensity curve of the beverage can still highly overlap with the sucrose control. Consumers are not likely to notice the break or jump in the sweetness curve when drinking continuously, thus obtaining the same drinking satisfaction as traditional sugary drinks.

[0086] It should be noted that in this invention, "0 fructose" refers to a product in which no fructose source is actively added and the content of free D-fructose in the finished product is lower than the detection limit threshold set by this invention. This internal definition is used to define the patented technical solution and does not replace nutritional claims made on commercial labels according to standards such as GB 28050. In this invention, "low sugar load" refers to a total sugar content controlled within the range of 0.6-1.5g / 100mL, to distinguish it from the 6-8g / 100mL sugar content level of traditional sugary beverages. This internal definition is also used to define the patented technical solution.

[0087] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fructose-free, truly sugary sparkling beverage composition, characterized in that: Each 100mL of beverage contains 0.20-0.40g of glucose, 0.40-0.80g of trehalose, 0.30-0.60g of resistant dextrin, 0.010-0.020g of a plant-derived high-intensity sweetener compound, 0.08-0.15g of citric acid, 0.02-0.06g of malic acid, 0.03-0.08g of sodium citrate, 0.01-0.03g of aroma components, and the balance being purified water; the plant-derived high-intensity sweetener compound contains both steviol glycosides and mogrosides; the pH of the composition is 2.8-4.0, the volume ratio of carbon dioxide gas is 3.0-4.5 times, and the free D-fructose content of the finished product is less than 0.01g / 100mL.

2. The carbonated beverage composition according to claim 1, characterized in that: The mass ratio of steviol glycosides to mogrosides is 1:(1-2); the composition may further contain sucralose or acesulfame potassium, and the total amount of both added shall not exceed 0.003 g / 100 mL.

3. The sparkling beverage composition according to claim 1 or 2, characterized in that: It also includes 0.20-1.50 g / 100 mL of optional sugar alcohols, which are selected from one or more of erythritol, xylitol and maltitol.

4. The sparkling beverage composition according to claim 1, characterized in that: The composition is free of erythritol, sucralose, and acesulfame potassium, and provides a thicker mouthfeel with one or more of resistant dextrin, polydextrose, and soluble dietary fiber.

5. A 0-fructose, truly sweet tea beverage composition, characterized in that: Each 100mL of beverage comprises 20-40mL of tea extract, 0.20-0.50g of glucose, 0.50-0.80g of trehalose, 0.008-0.020g of a compound of plant-derived high-intensity sweeteners, 0.03-0.08g of sodium citrate, 0.01-0.03g of aroma components, and the remainder being purified water; the tea extract contains 200-400mg / L of tea polyphenols, the compound of plant-derived high-intensity sweeteners contains both steviol glycosides and mogrosides, the pH of the composition is 4.5-5.5, and the free D-fructose content of the finished product is less than 0.01g / 100mL.

6. A method for preparing the zero-fructose, truly sugary sparkling beverage composition according to any one of claims 1-4, characterized in that, include: S1, dissolve glucose, trehalose, and resistant dextrin in purified water at 60-80℃ to obtain a glycosyl premix, and optionally add sugar alcohol; S2, pre-disperse and dissolve steviol glycosides and mogrosides and add them to the glycosyl premix; S3, add citric acid, malic acid, and sodium citrate and adjust the pH to 2.8-4.0; S4, add aroma components, add water, homogenize, and cool to 4-10℃; S5, purge with carbon dioxide to a gas volume ratio of 3.0-4.5 times, fill and seal.

7. A method for reducing the sweetness tail of a 0-fructose sparkling beverage, characterized in that: The initial sweetness is provided by glucose and trehalose; peak sweetness is supplemented by a plant-derived high-intensity sweetener compound containing both steviol glycosides and mogrosides, with its total isosweetness contribution not exceeding 30% of the total sweetness of the beverage; body texture is provided by resistant dextrin and optional sugar alcohols; and the sweetness decay path is modulated by citric acid, malic acid, sodium citrate and aroma components.

8. A method for preparing the zero-fructose, truly sweet tea beverage composition according to claim 5, characterized in that, include: S1. Mix tea leaves and pure water at a weight ratio of 1:20-1:40, extract at 75-85℃ for 10-15 minutes, filter and cool to obtain tea extract; S2. Dissolve glucose and trehalose in pure water, and optionally add resistant dextrin or sugar alcohol; S3. Add steviol glycosides, mogrosides and sodium citrate, and adjust the pH to 4.5-5.5; S4. Combine the tea extract with the mixture obtained in S3, homogenize, sterilize and fill.

9. The method according to claim 7 or 8, characterized in that: The finished products were tested for sweetness time-intensity curves. The sweetness residual intensity at 60 seconds, the area of ​​bitterness after the reaction, and the similarity of the sucrose curve were used as screening indicators. Batches with a sweetness residual intensity at 60 seconds lower than the control group of single high-intensity sweeteners, a bitterness after the reaction area not exceeding 65% of the control group, and a sucrose curve similarity score not lower than 7 were selected.

10. Use of the composition according to any one of claims 1-5 in the preparation of fructose-free sparkling beverages, tea beverages, fruit-flavored water, vitamin water, or light electrolyte beverages.

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