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Preparation method of sugar-free sparkling water

A technology of sparkling water and sucralose, which is applied in the field of beverage processing, can solve the problems of low sweetness, inconspicuous flavor, bland and tasteless, etc., and achieves the effects of prolonging the shelf life, ensuring the taste and quality, and being cheap.

Pending Publication Date: 2022-04-29
北京鲜汽十族食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the existing problems of low sweetness, bland taste, and unobvious flavor in the existing sugar-free sparkling water, this application provides a preparation method of sugar-free sparkling water. The combination of sweet flavor and sucralose makes sugar-free sparkling water reach 12% SEV sweetness, and can effectively eliminate the aftertaste effect brought by sucralose, endowing sugar-free sparkling water with "perfect sucrose flavor"

Method used

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  • Preparation method of sugar-free sparkling water
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  • Preparation method of sugar-free sparkling water

Examples

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Embodiment 1

[0036] The application provides a method for preparing sugar-free sparkling water, which adopts the following technical scheme:

[0037] A preparation method of sugar-free sparkling water, specifically comprising the following steps:

[0038] S1, preparation nerve sweet essence:

[0039] S1.1. Select 38 parts by weight of dry stevia, 15 parts by weight of samara vine, 10 parts by weight of orange peel and 4 parts by weight of perilla as raw materials. According to the material-to-liquid ratio of 1:5, add water and heat up to 45°C, keep warm and add Sodium chloride and polysorbate 80, the mass ratio of control raw material, sodium chloride and polysorbate 80 is 80:11:1, filter after stirring treatment 1h, filter residue adds clear water to wash and dry, pulverizes to obtain particle diameter of 40 Purpose mixed powder;

[0040] S1.2. According to the material-to-liquid ratio of 1:17, add the mixed powder and diethyl ether into the ultrasonic extractor. After ultrasonic-assist...

Embodiment 2

[0045] The application provides a method for preparing sugar-free sparkling water, which adopts the following technical scheme:

[0046] A preparation method of sugar-free sparkling water, specifically comprising the following steps:

[0047] S1, preparation nerve sweet essence:

[0048] S1.1. Select 40 parts by weight of dry stevia, 18 parts by weight of samara vine, 15 parts by weight of orange peel and 5 parts by weight of perilla as raw materials. According to the material-to-liquid ratio of 1:6, add water to heat up to 50 ° C, keep warm and add Sodium chloride and polysorbate 80, control the mass ratio of raw material, sodium chloride and polysorbate 80 to be 85:12:1, filter after stirring treatment 1.5h, dry, pulverize after filter residue adds clear water to obtain particle diameter. 80 mesh mixed powder;

[0049] S1.2. According to the material-to-liquid ratio of 1:18, add the mixed powder and diethyl ether into the ultrasonic extractor, and extract the extract by ce...

Embodiment 3

[0054] The application provides a method for preparing sugar-free sparkling water, which adopts the following technical scheme:

[0055] A preparation method of sugar-free sparkling water, specifically comprising the following steps:

[0056] S1, preparation nerve sweet essence:

[0057] S1.1. Select 44 parts by weight of dry stevia, 20 parts by weight of samara vine, 20 parts by weight of orange peel and 6 parts by weight of perilla as raw materials. According to the material-to-liquid ratio of 1:8, add water to heat up to 55 ° C, keep warm and add Sodium chloride and polysorbate 80, control the mass ratio of raw materials, sodium chloride and polysorbate 80 to be 90:13:1, filter after stirring for 2 hours, dry and pulverize the filter residue after adding clear water to obtain a particle size of 120 Purpose mixed powder;

[0058] S1.2. According to the material-to-liquid ratio of 1:19, add the mixed powder and diethyl ether into the ultrasonic extractor, and extract the ex...

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Abstract

The invention relates to the technical field of beverage processing, and particularly discloses a preparation method of sugar-free sparkling water, and the preparation method of the sugar-free sparkling water comprises the following steps: pretreating raw materials stevia rebaudiana, elaeagnus mollis, orange peel and perilla frutescens, and extracting volatile components to obtain nerve sweet essence; adding water into the fruit juice primary pulp, vitamin C and citric acid, uniformly mixing, and degassing; adding nerve sweet essence and sucralose, uniformly mixing, cooling, and injecting carbon dioxide; and after carbonization is completed, detecting, sterilizing and filling to obtain the product. The sugar-free sparkling water prepared by the preparation method is safe in components and does not contain artificial additives such as pigments and essence, the nerve sweet essence and sucralose are compounded to serve as a sweetening agent, the sugar-free sparkling water is endowed with a perfect sucrose flavor, the taste of mass consumers is met, and the sugar-free sparkling water can regulate the acid-base balance of human bodies, promote blood circulation and improve the health of people after being drunk for a long time. Constipation is eliminated, and beauty maintaining and young keeping are realized.

Description

technical field [0001] The present application relates to the technical field of beverage processing, more specifically, it relates to a method for preparing sugar-free sparkling water. Background technique [0002] Water that dissolves carbon dioxide in water and reaches saturation is called carbonated water because it contains CO 2 Bubbles exist, so it is also called "bubbly water". Sparkling water has become more and more sought after by people because of its health effects such as helping to regulate the body's acid-base balance, enhancing gastrointestinal vitality, suppressing appetite, eliminating constipation, and blocking the absorption of sugar and fat. Driven by the demand for health preservation, the trend of healthy beverages is becoming more and more obvious. More and more consumers will pay attention to concepts related to health and nutrition, and pay attention to whether the beverage formula ingredient list is sugar-free or additive-free. [0003] Most of t...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/54A23L2/60A23L2/46A23L2/44A23L33/105
CPCA23L2/02A23L2/54A23L2/60A23L2/46A23L2/44A23L33/105A23V2002/00A23V2200/02A23V2200/10A23V2200/16A23V2200/30A23V2200/32A23V2200/3262A23V2200/324A23V2200/302A23V2200/318A23V2250/032A23V2250/11A23V2250/21A23V2250/264A23V2250/708A23V2300/14A23V2300/48
Inventor 秦伟男
Owner 北京鲜汽十族食品科技有限公司
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