Fruit juice beverage capable of reducing sugar and enhancing sweetness by utilizing sweet orange aroma substances, and preparation method therefor

Abstract

A fruit juice beverage capable of reducing sugar and enhancing sweetness by utilizing sweet orange aroma substances, and a preparation method therefor. The fruit juice beverage comprises, in percentage by mass, 0.05%-0.3% of linalool, 0.025%-0.3% of geraniol, 0.025%-0.3% of limonene, 0.025%-0.3% of sinensal, 0.025%-0.3% of citronellal, 0.025%-0.3% of octanal, 0.025%-0.3% of citral, 0.01%-0.3% of caryophyllene, and 1%-10% of sucrose. By controlling the concentration of sucrose and the concentrations of eight flavoring substances, i.e., limonene, linalool, sinensal, geraniol, octanal, citral, caryophyllene, and citronellal in the beverage, the effects of reducing sugar and enhancing sweetness are achieved.

Description

A fruit juice beverage utilizing sweet orange aroma substances to reduce sugar and increase sweetness and a preparation method thereof

[0001] This application claims the benefit of Chinese patent application No. 2023110667519, filed on August 23, 2023. This application incorporates the entirety of the aforementioned Chinese patent application. Technical Field

[0002] The invention belongs to the technical field of beverages, and particularly relates to a fruit juice beverage utilizing sweet orange aroma substances for reducing sugar and increasing sweetness, and a preparation method thereof. Background Art

[0003] As a key component of food, beverages are experiencing increasing market demand with the rapid development of my country's national economy and the continuous improvement of people's living standards. However, with growing public awareness of health, "healthy and delicious" fruit juice drinks are becoming consumers' top choice. In 2019, the State Council issued the "Healthy China Action Plan (2019-2030)," which focuses on encouraging society to reduce salt, oil, and sugar consumption, advocating that the average daily intake of added sugars be no more than 25g by 2030.

[0004] Many fruit juice drinks currently on the market are sugar-reduced or sugar-free, primarily targeting those with diabetes. These products primarily replace sugar sources with sweeteners or eliminate the added sugar. However, for most healthy consumers, the taste experience of sweeteners or sugar-free drinks is significantly different from that of natural plant sugars, making them difficult to meet people's high-quality taste needs.

[0005] Summary of the Invention

[0006] The embodiment of the present invention provides a fruit juice beverage that uses sweet orange aroma substances to reduce sugar and increase sweetness, and a preparation method thereof, which can solve the problem in the prior art that fruit juice beverages are sugar-free or use sweeteners to replace the sugar source, thereby affecting the taste of the beverage.

[0007] To achieve the above object, the technical solution adopted by the present invention is as follows:

[0008] In one aspect, the present invention provides a fruit juice beverage that uses sweet orange aroma substances to reduce blood sugar and increase sweetness. The fruit juice beverage that uses sweet orange aroma substances to reduce blood sugar and increase sweetness contains 0.05%-0.3% by mass of linalool, 0.025%-0.3% by mass of geraniol, 0.025%-0.3% by mass of limonene, 0.025%-0.3% by mass of citronellal, 0.025%-0.3% by mass of citronellal, 0.025%-0.3% by mass of octanal, 0.025%-0.3% by mass of citral, 0.01%-0.3% by mass of caryophyllene, and 1%-10% by mass of sucrose.

[0009] In the present application, the sweet orange aroma substances include limonene, linalool, helical, geraniol, octanal, citral, caryophyllene and citronellal.

[0010] As a further solution of the present invention: the fruit juice beverage that uses sweet orange aroma substances to lower blood sugar and increase sweetness contains 0.1%-0.3% by mass of linalool, 0.1%-0.3% by mass of geraniol, 0.05%-0.3% by mass of limonene, 0.05%-0.3% by mass of sweet orange aldehyde, 0.05%-0.3% by mass of citronellal, 0.1%-0.3% by mass of octanal, 0.05%-0.3% by mass of citral, 0.05%-0.3% by mass of caryophyllene and 4%-6% by mass of sucrose.

[0011] As a further solution of the present invention: the mass percentage of the linalool is 0.3%.

[0012] As a further solution of the present invention: the mass percentage of the geraniol is 0.3%.

[0013] As a further solution of the present invention: the mass percentage of the limonene is 0.3%.

[0014] As a further solution of the present invention: the mass percentage of the sweet orange aldehyde is 0.3%.

[0015] As a further solution of the present invention: the mass percentage of the citronellal is 0.05%.

[0016] As a further solution of the present invention: the mass percentage of octanal is 0.3%.

[0017] As a further embodiment of the present invention: the mass percentage of citral is 0.3%;

[0018] And / or, the mass percentage of the caryophyllene is 0.3%.

[0019] On the other hand, the present invention provides a method for preparing a fruit juice beverage that uses sweet orange aroma substances to reduce blood sugar and increase sweetness, comprising: mixing limonene, linalool, hesperidin, geraniol, octanal, citral, caryophyllene, citronellal, and sucrose with a target beverage, and stirring to obtain the fruit juice beverage that uses sweet orange aroma substances to reduce blood sugar and increase sweetness.

[0020] The beneficial effects of the present invention are:

[0021] By studying the interaction between eight flavorings—limonene, linalool, citronellal, geraniol, octanal, citral, caryophyllene, and citronellal—and sucrose, this invention effectively controls the concentrations of flavorings and sucrose in beverages, achieving the effect of lowering blood sugar and enhancing sweetness. Compared to existing technologies, the flavorings used in this invention are natural and healthy, with safe ingredients. The resulting beverage has a moderate sweetness and a high level of comfort. DETAILED DESCRIPTION

[0022] The present invention is further described below with reference to specific examples and comparative examples. It should be understood that these examples are only used to illustrate the present invention and are not used to limit the scope of protection of the present invention.

[0023] The following describes the embodiments of the present invention through specific examples. Those skilled in the art will readily understand the other advantages and benefits of the present invention from the disclosure herein. The present invention may also be implemented or applied through various other specific embodiments, and the details in this specification may be modified or altered based on different viewpoints and applications without departing from the spirit of the present invention.

[0024] The experimental materials and instruments used in the following examples are:

[0025] In the examples, limonene, linalool, citronellal, geraniol, octanal, citral, caryophyllene, and citronellal were purchased from Shanghai Meixin Flavors Co., Ltd. Sucrose was purchased from Henan Wanbang Industrial Co., Ltd. Drinking water was distilled water from Watsons. All experimental materials were food grade.

[0026] In terms of mass fraction, the target beverage used in the examples of the present application is an aqueous solution containing 2% fructose syrup, 0.5% polydextrose, 0.2% citric acid, 0.05% DL-malic acid, 0.02% sodium citrate, 0.1% vitamin C, 0.05% sodium carboxymethyl cellulose, 0.02% sodium D-isoascorbate, 0.05% β-carotene, and 0.02% sodium alginate.

[0027] In the embodiment, the sweetness meter is a DiFluid sweetness meter (range 0-32%); the electronic tongue analyzer is an ASTREE electronic tongue produced by Alpha MOS, France.

[0028] The sweetness in the embodiment is carried out by the following three methods:

[0029] 1) Sweetness meter method: Use a DiFluid sweetness meter (range 0-32%) to measure the sweetness of beverages and a series of concentration gradient solutions. Turn on the sweetness meter, calibrate with pure water, and when it displays 0.00% sweetness, wipe the surface dry, add two drops of sample, and press the button to measure. After recording the data, rinse with pure water three times, wipe dry, and calibrate with pure water. Test each sample six times. When the sweetness displays 0.00% again, wipe dry and test the next sample.

[0030] 2) Sweetness Sensory Test: The sensory panel consisted of 20 individuals, all of whom underwent sensory training to familiarize themselves with the use of a 10-cm linear scale. The sensory test used a 10-point scoring system (0-9) to evaluate the sweetness of the beverages and a series of concentration gradient solutions. 0 represents no sweetness, while 9 represents extremely high sweetness. Sweetness increases from 0 to 9. Results are rounded to one decimal place.

[0031] 3) Electronic tongue method: Use the ASTREE electronic tongue from the French Alpha MOS company to measure the sweetness intensity of beverages and a series of concentration gradient solutions. Pre-balance the electronic tongue, and pour 25mL of pure water and 25mL of 0.01mol / L hydrochloric acid solution into the electronic tongue beaker respectively. The beakers are placed in the order of pure water and hydrochloric acid solution. Click to start pre-balance, and start sampling after the pre-balance is successful. Prepare a series of concentration gradient solutions and pour them into the electronic tongue beaker. Pour the solution of each concentration into six beakers, with 25mL in each beaker. Click on the sequence to name the sample, repeat the measurement of each sample 6 times, and then clean it twice with pure water. Click to save the sequence, the electronic tongue starts, and the measurement begins. Select the mark of the measured taste intensity data, and then export the data for processing.

[0032] In the embodiment, the comfort level is measured using the following method:

[0033] Sensory comfort test

[0034] 20 experienced and well-trained sensory panelists (9 men and 11 women, aged between 20 and 30) were recruited from the School of Flavor and Fragrance Technology and Engineering of Shanghai University of Technology. The sensory panelists had no sensory deficiencies and were able to make certain judgments on the acceptability of the taste and mouthfeel of the beverages. Panelists were also asked not to eat spicy food or use any personal care products with strong odors on the day of the test, and not to smoke or eat for at least 1 hour before the test to avoid affecting their judgment of drinking comfort. The sensory comfort experiment also used a 10-point scoring system (0-9) to evaluate the mouthfeel comfort of beverages and a series of concentration gradient solutions. That is: "0" represents low acceptability of the mouthfeel, and "9" represents a very comfortable mouthfeel; the comfort level increases from 0 to 9, and the evaluation results are rounded to one decimal place.

[0035] Overall score

[0036] Twenty experienced and well-trained sensory panelists (9 men and 11 women, aged 20-30) were recruited from the School of Flavor and Fragrance Technology and Engineering at Shanghai University of Technology. The panelists had no sensory deficiencies and were able to make a reasonable judgment on the taste and mouthfeel acceptability of the beverages. Panelists were also asked not to consume spicy foods or any strong-smelling personal care products on the day of testing, and to refrain from smoking or eating for at least one hour before testing to avoid affecting their judgment of drinking comfort. The overall score combined sensory sweetness, sensory comfort, and aroma quality indicators. The experiment used the same 10-point scoring system (0-9) to evaluate the beverages and a series of concentration gradient solutions. "0" represents low taste, aroma, and comfort, while "9" represents very pleasant taste, aroma, and comfort. The scores increase from 0 to 9, and the evaluation results are rounded to one decimal place.

[0037] Examples 1-13

[0038] The preparation method of the beverage in Example 1-13 is as follows: fructose syrup, polydextrose, citric acid, DL-malic acid, sodium citrate, vitamin C, sodium carboxymethyl cellulose, sodium D-isoascorbate, β-carotene, sodium alginate, sucrose, limonene, citronellal, geraniol, octanal, citral, caryophyllene, citronellal, linalool and other raw materials are mixed according to the proportions in Table 1 and Table 2, and finally diluted with water to 100 parts and stirred evenly.

[0039] Table 1 Components in the beverages of Examples 1-8 (units are parts by weight)

[0040] Table 2 Components in the beverages of Examples 9-13 (units are parts by weight)

[0041] Comparative Examples 1-15

[0042] The preparation method of the beverage in Comparative Examples 1-15 is as follows: fructose syrup, polydextrose, citric acid, DL-malic acid, sodium citrate, vitamin C, sodium carboxymethyl cellulose, sodium D-isoascorbate, β-carotene, sodium alginate, sucrose, limonene, citronellal, geraniol, octanal, citral, caryophyllene, citronellal, linalool, cinnamon oil, lemon oil and other raw materials are mixed according to the proportions in Tables 3 and 4, and finally diluted with water to 100 parts and stirred evenly.

[0043] Table 3 Components in the beverages of Comparative Examples 1-8 (units are parts by weight)

[0044] Table 4 Components in Comparative Examples 9-15 Beverages (Units are parts by weight)

[0045] The sweetness sensory value, sweetness meter, electronic tongue, comfort, overall score, and comprehensive evaluation of Examples 1-13 and Comparative Examples 1-15 were scored, and the average scores of the three tests are shown in Tables 5, 6, 7, and 8.

[0046] Table 5 Test results of Examples 1-8

[0047] Table 6 Test results of Examples 9-13

[0048] Table 7 Test results of comparative examples 1-8

[0049] Table 8 Test results of comparative examples 9-15

[0050] Overall, comfort levels were higher at 4%-6% sucrose content compared to other levels. The human body has an optimal range for sweetness perception, and the content and comfort level are not directly proportional. Comparative Examples 5-8 show that when the sucrose content is above 5%, the overall comfort level is low, exceeding the human body's sweetness tolerance.

[0051] As can be seen from Examples 1-13, when adding the combination of the characteristic aroma components of the sweet orange oil such as limonene, hesperidin, geraniol, hesperidinal, citral, linalool, caryophyllene, citronellal in different contents, sweetness sensory organ and comfort level change, and there are multi-layered fragrances such as sweet orange, lemon, and floral fragrance in the overall style. Compared to Comparative Examples 11-15, when single addition of the characteristic aroma substances of the sweet orange oil such as limonene, hesperidin, geraniol, hesperidinal, citral, sucrose sweetness is enhanced, but monomer fragrance is too prominent, and fragrance coordination is insufficient and overall fragrance layering is poor. Therefore, the combination between multiple components can interact, not only can enrich the fragrance layering, but also can collaboratively enhance the sweetness value and the comfort level of the solution.

[0052] From Comparative Examples 9-10, it was found that when cinnamon oil and lemon oil were added, the solution sweetness and comfort were limited, and the overall score value was also lower than that of Examples 1-13. This result shows that not all essential oils composed of aroma substances can significantly enhance the solution sweetness value and the comfort of the overall aroma. However, the main components of orange oil such as limonene, citronellal, geraniol, octanal, citral, linalool, caryophyllene, and citronellal can be combined in a certain proportion to achieve the effect of enhancing the solution sweetness and improving the comfort of the overall aroma of the solution, thereby effectively controlling the concentration of the spices and sucrose in the beverage and achieving the effect of reducing blood sugar and increasing sweetness.

[0053] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the present invention. Anyone skilled in the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by one of ordinary skill in the art without departing from the spirit and technical principles disclosed herein are intended to be covered by the claims of the present invention.

Claims

1. A fruit juice beverage that uses sweet orange aroma substances to reduce sugar and increase sweetness, characterized in that: The fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness contains 0.05%-0.3% by mass of linalool, 0.025%-0.3% by mass of geraniol, 0.025%-0.3% by mass of limonene, 0.025%-0.3% by mass of sweet orange aldehyde, 0.025%-0.3% by mass of citronellal, 0.025%-0.3% by mass of octanal, 0.025%-0.3% by mass of citral, 0.01%-0.3% by mass of caryophyllene and 1%-10% by mass of sucrose.

2. The fruit juice beverage for reducing sugar and increasing sweetness by using sweet orange aroma substances according to claim 1, characterized in that: The fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness contains 0.1%-0.3% by mass of linalool, 0.1%-0.3% by mass of geraniol, 0.05%-0.3% by mass of limonene, 0.05%-0.3% by mass of sweet orange aldehyde, 0.05%-0.3% by mass of citronellal, 0.1%-0.3% by mass of octanal, 0.05%-0.3% by mass of citral, 0.05%-0.3% by mass of caryophyllene and 4%-6% by mass of sucrose.

3. The fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness according to claim 1, characterized in that: The mass percentage of the linalool is 0.3%.

4. The fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness according to claim 1, characterized in that: The mass percentage of the geraniol is 0.3%.

5. The fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness according to claim 1, characterized in that: The mass percentage of the limonene is 0.3%.

6. The fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness according to claim 1, characterized in that: The mass percentage of the sweet orange aldehyde is 0.3%.

7. The fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness according to claim 1, characterized in that: The mass percentage of the citronellal is 0.05%.

8. The fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness according to claim 1, characterized in that: The mass percentage of octanal is 0.3%.

9. The fruit juice beverage using sweet orange aroma substances to reduce sugar and increase sweetness according to claim 1, characterized in that: The mass percentage of the citral is 0.3%; And / or, the mass percentage of caryophyllene is 0.3%.

10. The method for preparing a fruit juice beverage for reducing sugar and increasing sweetness by using sweet orange aroma substances according to any one of claims 1 to 9, characterized in that: include: The target beverage is mixed with limonene, linalool, sweet orange aldehyde, geraniol, octanal, citral, caryophyllene, citronellal and sucrose, and stirred to obtain the fruit juice beverage that uses sweet orange aroma substances to reduce blood sugar and increase sweetness.

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