阅读说明：本技术 一种饮料浓浆 (Beverage thick slurry ) 是由 赵春德 常书强 吴芳 穆国伟 康玉民 程佳 于 2021-10-09 设计创作，主要内容包括：一种饮料浓浆,其特征在于：包括如下重量份数的物质：F55果葡糖浆680-894份；混合糖浆150-279.3份；75％麦芽糖浆0-100份；1％阿斯巴甜溶液1.12-1.95份；5％三氯蔗糖溶液0-0.85份；5％安赛蜜溶液0.65-0.85份；1％纽甜溶液0-0.6份；5％甜蜜素溶液0-0.55份。本发明的优点是：本发明制备的饮料浓浆具有以下优点1、不易结晶；2、提高终端饮品的饱满度；3、提高茶香和果香、茶香和奶香的融合度。4、应用到饮品中不掩盖饮品中原有的风味；5、采用调香、熟化技术提高产品风味,使风味自然、醇厚；6、使用掩蔽技术改善产品口感。(A beverage concentrate, characterized by: the composition comprises the following substances in parts by weight: 680 and 894 parts of F55 high fructose corn syrup; 150-279.3 parts of mixed syrup; 0-100 parts of 75% maltose syrup; 1.12-1.95 parts of 1% aspartame solution; 0-0.85 part of 5% sucralose solution; 0.65-0.85 part of 5% acesulfame potassium solution; 0-0.6 part of 1% neotame solution; 0-0.55 part of 5% sodium cyclamate solution. The invention has the advantages that: the beverage thick slurry prepared by the invention has the following advantages of 1, difficult crystallization; 2. the fullness of the terminal beverage is improved; 3. the blending degree of tea aroma and fruit aroma and tea aroma and milk aroma is improved. 4. When the product is applied to the beverage, the original flavor of the beverage is not covered; 5. the flavor of the product is improved by adopting the technologies of flavoring and curing, so that the flavor is natural and mellow; 6. the product taste is improved by using masking technology.)

1. A beverage concentrate, characterized by: the composition comprises the following substances in parts by weight:

680 and 894 parts of F55 high fructose corn syrup; 150-279.3 parts of mixed syrup; 0-100 parts of 75% maltose syrup; 1.12-1.95 parts of 1% aspartame solution; 0-0.85 part of 5% sucralose solution; 0.65-0.85 part of 5% acesulfame potassium solution; 0-0.6 part of 1% neotame solution; 0-0.55 part of 5% sodium cyclamate solution.

2. The beverage concentrate of claim 1, wherein: the concentration of the mixed syrup is 60-65%.

3. A beverage concentrate according to claim 1 or 2 wherein: the mixed syrup comprises any one or a mixture of more than two of decocted white granulated sugar syrup, rock candy syrup, golden granulated sugar syrup and sucrose syrup mixed in any proportion.

4. The beverage concentrate of claim 1, wherein: the preparation method comprises the following steps:

the method comprises the following steps: weighing required raw material sugar to prepare syrup, and then adding F55 high fructose corn syrup, 1% aspartame solution, 5% sucralose solution, 5% acesulfame potassium solution, 1% neotame solution and 5% sodium cyclamate solution into the mixed syrup to be uniformly mixed to obtain mixed syrup;

step two: sterilizing the mixed syrup, inspecting, filling into a finished product tank, and filling to obtain the final product.

5. The beverage concentrate of claim 1, wherein: in the step one, the mixed syrup can also be added with malt syrup for fermentation to obtain fermented mixed syrup.

Technical Field

The invention belongs to the field of preparation of syrup for beverages, and particularly relates to beverage thick syrup.

Background

At present, with the improvement of living standard, the drink is taken as light diet and is increasingly popular among young people. In recent years, the sales of national comprehensive beverage shops (dessert shops, traditional tea houses, new Chinese style tea drinks and the like) reaches 472 hundred million yuan, and the scale of the beverage industry is rapidly expanded. Sugar is an indispensable element in the drink, but the solid sugar has high price, poor solubility in the drink and inconvenient use, and is greatly limited to be applied to the drink.

Disclosure of Invention

The invention provides a beverage thick slurry which is used for solving the defects in the prior art.

The invention is realized by the following technical scheme:

a beverage concentrate, characterized by: the composition comprises the following substances in parts by weight:

680 and 894 parts of F55 high fructose corn syrup; 150-279.3 parts of mixed syrup; 0-100 parts of 75% maltose syrup; 1.12-1.95 parts of 1% aspartame solution; 0-0.85 part of 5% sucralose solution; 0.65-0.85 part of 5% acesulfame potassium solution; 0-0.6 part of 1% neotame solution; 0-0.55 part of 5% sodium cyclamate solution.

A beverage concentrate as described above, said mixed syrup having a concentration of 60-65%.

The beverage thick syrup comprises any one or a mixture of any two or more of decocted white granulated sugar syrup, rock candy syrup, golden granulated sugar syrup and sucrose syrup mixed in any proportion.

The preparation method of the beverage thick slurry comprises the following steps:

the method comprises the following steps: weighing required raw material sugar to prepare syrup, and then adding F55 high fructose corn syrup, 1% aspartame solution, 5% sucralose solution, 5% acesulfame potassium solution, 1% neotame solution and 5% sodium cyclamate solution into the mixed syrup to be uniformly mixed to obtain mixed syrup;

step two: sterilizing the mixed syrup, inspecting, filling into a finished product tank, and filling to obtain the final product.

In the beverage thick slurry, the mixed syrup in the first step can be added with malt syrup to be fermented to obtain fermented mixed syrup.

The invention has the advantages that: the beverage thick slurry prepared by the invention has the following advantages of 1, difficult crystallization; 2. the fullness of the terminal beverage is improved; 3. the blending degree of tea aroma and fruit aroma and tea aroma and milk aroma is improved. 4. When the product is applied to the beverage, the original flavor of the beverage is not covered; 5. the flavor of the product is improved by adopting the technologies of flavoring and curing, so that the flavor is natural and mellow; 6. the product taste is improved by using masking technology.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a process flow diagram of the present invention;

FIG. 2 is an internal inspection report of the present invention;

FIG. 3 is one of the outward inspection reports of the present invention;

FIG. 4 is a second external report of the present invention;

FIG. 5 is a third external report of the present invention;

FIG. 6 is a fourth of the external inspection report of the present invention;

FIG. 7 is a fifth of the external inspection report of the present invention;

FIG. 8 is one of the experimental process diagrams of the present invention;

FIG. 9 is a diagram of the experimental procedure of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

Weighing the raw materials according to the following table;

the method comprises the following steps: preparing the decocted white granulated sugar and rock candy sugar into syrup, and then adding F55 high fructose corn syrup, 1% aspartame solution, 5% sucralose solution and 1% neotame solution into the mixed syrup to be uniformly mixed to obtain mixed syrup;

step two: sterilizing the mixed syrup for later use.

Example 2

Weighing the raw materials according to the following table;

the method comprises the following steps: preparing the decocted white granulated sugar, crystal sugar and maltose into syrup, and then adding F55 high fructose corn syrup, 1% aspartame solution, 5% sucralose solution and 1% neotame solution into the mixed syrup to be uniformly mixed to obtain mixed syrup;

step two: sterilizing the mixed syrup for later use.

Example 3

Weighing the raw materials according to the following table;

the method comprises the following steps: preparing white granulated sugar, rock candy and golden granulated sugar into syrup, then adding F55 high fructose corn syrup, 1% aspartame solution, 5% acesulfame potassium solution and 1% neotame solution into the mixed syrup, uniformly mixing, then adding 75% maltose syrup for fermentation, and obtaining mixed syrup after fermentation is finished;

step two: sterilizing the mixed syrup for later use.

Example 4

The raw materials were weighed as follows:

the method comprises the following steps: preparing polycrystal rock sugar and cane sugar into syrup, adding F55 high fructose corn syrup, 1% aspartame solution, 5% acesulfame potassium solution and 5% sodium cyclamate solution into the mixed syrup, and uniformly mixing to obtain mixed syrup;

step two: sterilizing the mixed syrup for later use.

Example 5

Weighing the raw materials according to the following table;

the method comprises the following steps: preparing the golden granulated sugar and the rock candy into syrup, and then adding the F55 high fructose corn syrup, the 1% aspartame solution, the 5% sucralose solution and the 5% acesulfame potassium solution into the mixed syrup to be uniformly mixed to obtain mixed syrup;

step two: sterilizing the mixed syrup for later use.

As can be seen from fig. 2 and fig. 3-7, the beverage concentrates prepared in the present application meet safety standards, and practical trials (as shown in fig. 8 and 9) have the following advantages: 1. the characteristics of the flavor syrup are improved, the sweet taste is pure, the taste is full, and the sweet taste is lasting; 2. the milk tea is applied to the beverage, so that the overall taste and flavor of the beverage are improved, and the milk tea has the functions of retaining and slowly releasing milk fragrance and tea fragrance; 3. the fused fruit flavor is applied to the fruit tea, and the sour and sweet taste of the neutralized fruit is kept consistent with the oral cavity PH. Thereby being widely popularized and applied.

Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.