阅读说明：本技术 一种芝士碳酸饮料及其制备方法 (Cheese carbonated beverage and preparation method thereof ) 是由 张善强 于 2020-12-23 设计创作，主要内容包括：本发明属于饮料食品技术领域,涉及一种芝士碳酸饮料及其制备方法。一种芝士碳酸饮料,包括混合物A和气体B,所述混合物A和气体B的体积比为：1：(1-4),所述气体B为二氧化碳。混合物A包括溶质和溶剂,所述溶质包括55-150g/L的甜味剂、40-65g/L的风味剂、1-2.5g/L的调味剂和0.1-1g/L的防腐剂,溶剂为水。通过采用一定比例的代糖与普通糖复配,不仅降低了芝士碳酸饮料中糖分的含量、脂肪的含量,而且能够满足消费者对于低糖和口感的追求,通过调配风味剂的组成和合适的比例,不仅使芝士碳酸饮料的芝士风味加浓郁,而且能够控制饮料的成本,通过加入适量的二氧化碳和合适比例的调味剂,不仅能够给消费者带来更加清爽的口感,而且还能使芝士碳酸饮料保持丰富的风味。(The invention belongs to the technical field of beverage food, and relates to a cheese carbonated beverage and a preparation method thereof. A cheese carbonated beverage comprises a mixture A and gas B, wherein the volume ratio of the mixture A to the gas B is as follows: 1: (1-4), wherein the gas B is carbon dioxide. Mixture A comprises solute and solvent, wherein the solute comprises 55-150g/L of sweetening agent, 40-65g/L of flavoring agent, 1-2.5g/L of flavoring agent and 0.1-1g/L of preservative, and the solvent is water. The cheese carbonated beverage has the advantages that the sugar substitute and the common sugar are compounded according to a certain proportion, so that the sugar content and the fat content in the cheese carbonated beverage are reduced, the pursuit of consumers for low sugar and mouthfeel can be met, the cheese flavor of the cheese carbonated beverage is enriched by blending the components of the flavoring agent and the proper proportion, the cost of the beverage can be controlled, and the cheese carbonated beverage can bring more fresh mouthfeel to the consumers and keep rich flavor by adding a proper amount of carbon dioxide and a proper proportion of the flavoring agent.)

1. A cheese carbonated beverage, which is characterized by comprising a mixture A and a gas B, wherein the volume ratio of the mixture A to the gas B is as follows: 1: (1-4), wherein the gas B is carbon dioxide.

2. A cheese carbonated beverage in accordance with claim 1, wherein the mixture a comprises a solute comprising 55-150g/L sweetener, 40-65g/L flavor, 1-2.5g/L flavor, and 0.1-1g/L preservative, and a solvent, the solvent being water.

3. A cheese carbonated beverage according to claim 2, wherein the sweetener is a mixture of normal sugar and sugar substitutes, and the mass ratio of the normal sugar to the sugar substitutes is: (1-5): 1.

4. a cheese carbonated beverage in accordance with claim 3, wherein the common sugar is selected from at least one of a high fructose syrup, a monosaccharide, a disaccharide, and a polysaccharide.

5. A cheese carbonated beverage in accordance with claim 3, wherein the sugar substitute is selected from at least one of sorbitol, mannitol, xylitol, steviol glycosides, sucralose, saccharin, erythritol, stachyose, and aspartame.

6. A cheese carbonated beverage according to claim 2 wherein the flavoring agent is a mixture of fermentation broth and flavor, and the mass ratio of the fermentation broth to the flavor is: (23-27): 1.

7. a cheese carbonated beverage in accordance with claim 6, wherein the flavoring essence is selected from at least one of yogurt essence, lime essence, cheese essence, milk essence, fresh milk essence, juicy peach essence, orange juice essence, blackberry essence, strawberry essence, pineapple essence, apple essence, lychee essence, mango essence, and orange essence.

8. A cheese carbonated beverage according to any of claims 2-7, wherein the flavoring agent is a mixture of sour and salty agents, and the ratio of sour to salty agents is: (1-1.5): 1.

9. a cheese carbonated beverage in accordance with claim 8, wherein the acidulant is selected from at least one of citric acid, lactic acid, malic acid, acetic acid, adipic acid, potassium carbonate, sodium citrate, tripotassium citrate, trisodium bicarbonate, and monosodium citrate.

10. A process for preparing a carbonated cheese beverage according to any of claims 1-9, comprising the steps of: and (3) filling gas B into the mixture A to obtain the catalyst.

Technical Field

The invention belongs to the technical field of beverage food, and particularly relates to cheese carbonated beverage and a preparation method thereof.

Background

Carbonated beverage is a beverage of a mixture of steam and water filled with carbon dioxide under certain conditions, the living standard of which is gradually improved at any time, and the carbonated beverage becomes an indispensable beverage for young people, especially for the young people in the later 90 years. Cheese, also called cheese, is a fermented milk product, which is similar in properties to common yoghurt and is made by a fermentation process, but cheese has a better taste than yoghurt and is popular among people in the last 90 years.

However, since cheese-flavored beverages are available in the market in a small amount and the amount of cheese added to cheese-flavored beverages is small because of the high price of cheese, cheese flavor is not so strong that it is not appreciated by the 90 th beverage lovers. With the further improvement of health consciousness of the young people in the later 90 years, the young people prefer carbonated beverages with sugar, low calorie and 0 fat content, but the low sugar content can destroy the integral taste of the cheese beverage, the carbon dioxide filled in the cheese beverage can also destroy the integral taste, the cheese flavor of the beverage with the 0 fat content is not strong enough, but the addition of the cheese can also cause the increase of the fat content, the good balance between the 0 fat content and the strong cheese flavor is difficult to realize, the addition of the cheese can also improve the cost price of the integral beverage, and the beverage cannot be better accepted by the public consumers.

Disclosure of Invention

In order to solve the technical problem, the first aspect of the invention provides a cheese carbonated beverage, which comprises a mixture A and gas B, wherein the volume ratio of the mixture A to the gas B is as follows: 1: (1-4), wherein the gas B is carbon dioxide.

Preferably, the mixture A comprises a solute and a solvent, wherein the solute comprises 55-150g/L of sweetening agent, 40-65g/L of flavoring agent, 1-2.5g/L of flavoring agent and 0.1-1g/L of preservative, and the solvent is water.

Preferably, the sweetener is a mixture of common sugar and sugar substitute, and the mass ratio of the common sugar to the sugar substitute is as follows: (1-5): 1.

preferably, the common sugar is selected from at least one of glucose-fructose syrup, monosaccharide, disaccharide and polysaccharide. .

Preferably, the sugar substitute is selected from at least one of sorbitol, mannitol, xylitol, stevioside, sucralose, saccharin, erythritol, stachyose and aspartame.

Preferably, the flavoring agent is a mixture of fermentation liquor and edible essence, and the mass ratio of the fermentation liquor to the edible essence is as follows: (23-27): 1.

preferably, the edible essence is at least one selected from the group consisting of yogurt essence, lime essence, cheese essence, milk essence, fresh milk essence, juicy peach essence, orange juice essence, blackberry essence, strawberry essence, pineapple essence, apple essence, litchi essence, mango essence and orange essence.

Preferably, the flavoring agent is a mixture of a sour agent and a salty agent, and the mass ratio of the sour agent to the salty agent is as follows: (1-1.5): 1.

preferably, the acidulant is selected from at least one of citric acid, lactic acid, malic acid, acetic acid, adipic acid, potassium carbonate, sodium citrate, tripotassium citrate, trisodium bicarbonate and monosodium citrate.

The second aspect of the invention provides a preparation method of the cheese carbonated beverage, which comprises the following steps: and (3) filling gas B into the mixture A to obtain the catalyst.

Has the advantages that: in the technical scheme, the inventor adopts a certain proportion of sugar substitutes to be compounded with the common sugar, so that the sugar content in the cheese carbonated beverage is reduced, the cheese carbonated beverage strictly meets the national standard, and simultaneously keeps proper sweetness and flavor, and can better meet the pursuit of consumers for low sugar and mouthfeel, the inventor finds that not only the cheese flavor of the cheese carbonated beverage is enriched, but also the 0 fat content of the beverage can be realized by blending the composition and proper proportion of the flavoring agent, but also can better control the cost of the beverage, can adapt to the consumption ability of the mass consumers, and the inventor also finds that the proper amount of carbon dioxide and the proper proportion of flavoring agent are added, thereby not only bringing more fresh taste to the consumers and improving the whole taste, but also can keep abundant flavor of cheese carbonated beverage, and make smell and taste of consumers better satisfied.

Detailed Description

For purposes of the following detailed description, it is to be understood that the invention may assume various alternative variations and step sequences, except where expressly specified to the contrary. Moreover, other than in any operating examples, or where otherwise indicated, all numbers expressing, for example, quantities of ingredients used in the specification and claims are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and attached claims are approximations that may vary depending upon the desired properties to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.

Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

When a range of values is disclosed herein, the range is considered to be continuous and includes both the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein. For example, a stated range from "1 to 10" should be considered to include any and all subranges between the minimum value of 1 and the maximum value of 10. Exemplary subranges of the range 1 to 10 include, but are not limited to, 1 to 6.1, 3.5 to 7.8, 5.5 to 10, and the like.

In order to solve the technical problem, the first aspect of the invention provides a cheese carbonated beverage, which comprises a mixture A and gas B, wherein the volume ratio of the mixture A to the gas B is as follows: 1: (1-4), wherein the gas B is carbon dioxide.

As a preferable technical scheme, the cheese carbonated beverage comprises a mixture A and gas B, wherein the volume ratio of the mixture A to the gas B is as follows: 1: (3-3.5), wherein the gas B is carbon dioxide.

As a preferred technical scheme, the mixture A comprises a solute and a solvent, wherein the solute comprises 55-150g/L of sweetening agent, 40-65g/L of flavoring agent, 1-2.5g/L of flavoring agent and 0.1-1g/L of preservative, and the solvent is water.

As a preferred technical scheme, the mixture A comprises a solute and a solvent, wherein the solute comprises 70-80g/L of sweetening agent, 50-55g/L of flavoring agent, 1.5-2g/L of flavoring agent and 0.1-1g/L of preservative, and the solvent is water.

The evaluation criteria of the sweetener include two aspects of sweetness and flavor, wherein sweetness refers to the high or low intensity of sweetness, flavor refers to the palatability of sweetness, and moderate sweetness and flavor enable the sweetener to have better mouthfeel.

As a preferable technical scheme, the sweetener is a mixture of common sugar and sugar substitute, and the mass ratio of the common sugar to the sugar substitute is as follows: (1-5): 1.

as a more preferable technical scheme, the sweetener is a mixture of common sugar and sugar substitute, and the mass ratio of the common sugar to the sugar substitute is as follows: (2-3): 1.

as a preferred technical scheme, the common sugar is selected from at least one of high fructose corn syrup, monosaccharide, disaccharide and polysaccharide.

As a preferable technical scheme, the common sugar is selected from at least one of high fructose corn syrup, fructose, glucose, sucrose, maltose and lactose.

The high fructose corn syrup is starch sugar crystals prepared by hydrolyzing and isomerizing plant starch, is colorless viscous liquid and has good fluidity at normal temperature, and the inventor finds that the sweetness of the high fructose corn syrup is close to that of disaccharide with the same concentration, and the flavor of the high fructose corn syrup is a little like natural fruit juice and has faint scent and tasty feeling. The high fructose corn syrup has better solubility and crystallization resistance in water and certain antiseptic property, but the inventor finds that if the beverage keeps better mouthfeel, a large amount of high fructose corn syrup needs to be added, so that the sugar content in the beverage exceeds the national standard for low-sugar beverages, and the beverage does not meet the pursuit of young people for low-sugar beverages after 90 years.

As a preferred technical scheme, the sugar substitute is at least one selected from sorbitol, mannitol, xylitol, stevioside, sucralose, saccharin, erythritol, stachyose and aspartame.

The sugar substitute is not added with sugar (such as white sugar, sucrose, glucose, etc.), but replaced with sugar, so that the food has sweet taste.

As a more preferable technical scheme, the sugar substitute is a mixture of erythritol, stevioside and stachyose, and the mass ratio of the erythritol, the stevioside and the stachyose is as follows: (8-12): (0.01-0.03): 1.

in order to reduce the sugar content of the beverage, the inventor tries to reduce the using amount of the common sugar and supplements the sweet taste of the beverage with the sugar substitute, but in the process, the inventor finds that the change of the sugar substitute for the common sugar causes great change of the flavor of the beverage, because the curve of the change of the sweet intensity of the common sugar along with the time is different from that of the sugar substitute, the sweet taste of the common sugar is firstly increased and then reduced in a certain time, the sweet taste of some sugar substitutes is fast to get, and the sweet taste of some sugar substitutes is slow to get and go, and the beverage has short residence time in the mouth, so the difference is very obvious when two beverages with different sweet tastes are tasted; in addition, common sugar not only provides sweetness in beverages, but also contains certain flavor molecules, especially some naturally extracted syrups, which can stimulate the sense of taste and the sense of smell. Compared with the sense of smell, the sense of taste of people can only feel the tastes of sour, sweet, bitter, salty and the like, the sense of smell is richer, when people eat or drink water, the taste of food or beverage in the oral cavity enters the nasal cavity through the sense of smell behind the nose, and the sense of smell receives corresponding signals and feeds back the signals to the sense of taste, so that people feel richer and deeper flavors, and the flavor of the beverage is greatly reduced due to the lack of flavor molecules in sugar substitutes.

The inventor finds in continuous research that when the beverage is mixed with a specific type of sweetening agent and a specific proportion of the sweetening agent, the sugar content of the beverage strictly meets the national standard low sugar standard, and the sweetness and the flavor are similar to those before improvement, because the sweetness time curve similar to that of the common sugar can be obtained by compounding the specific proportion of the sugar substitute and the common sugar, and a certain amount of the common sugar is reserved, so that the flavor before improvement is maintained while the low sugar is ensured. However, the use of sugar substitutes causes an increase in cost.

As a preferred technical scheme, the flavoring agent is a mixture of fermentation liquor and edible essence, and the mass ratio of the fermentation liquor to the edible essence is as follows: (23-27): 1.

as a preferred technical scheme, the fermentation liquor is whey fermentation liquor.

The whey is green and semitransparent liquid separated after milk is coagulated into curd blocks in the cheese production process, the whey fermentation liquor is obtained by fermenting whey, and the whey fermentation liquor has certain cheese taste, but the cheese taste of the beverage cannot be well improved by increasing the content of the whey fermentation liquor.

The edible essence is short for food essence, and is a mixture capable of endowing food with fragrance. The edible essence is prepared by carefully blending natural and natural equivalent spices and synthetic spices according to the fragrance of natural food.

As a preferred technical scheme, the edible essence is at least one selected from the group consisting of yogurt essence, lime essence, cheese essence, milk essence, fresh milk essence, juicy peach essence, orange juice essence, blackberry essence, strawberry essence, pineapple essence, apple essence, litchi essence, mango essence and orange essence.

As a preferred technical scheme, the edible essence is a mixture of yoghourt essence, green lemon essence, cheese essence and milk essence, and the mass ratio of the yoghourt essence to the green lemon essence to the cheese essence to the milk essence is as follows: (1-3): 1: (10-15): (1-1.5).

In order to improve cheese flavor of the beverage, the cheese flavor can be usually added, the cheese flavor is prepared by enzyme, compared with other flavors, the cheese flavor has more complex process and higher price, the production cost is greatly improved by using a large amount of cheese flavor, the fat content in the beverage is improved, and the fresh taste of the beverage is damaged by excessively strong cheese flavor. The inventor finds in careful study that the flavoring agent is prepared by mixing whey fermentation liquor and edible essence with specific types and specific proportions, so that cheese flavor of the beverage is rich, the overall refreshing taste is not influenced, the beverage has 0 fat content, and the cost is controllable. The milk flavor is characterized in that whey fermentation liquor, yogurt flavor, cheese flavor and milk flavor are all dairy flavors, after the whey fermentation liquor, the yogurt flavor, the cheese flavor and the milk flavor are compounded according to a specific proportion, flavor molecules in the dairy product can obtain richer composite flavor of the dairy product under the condition of lower cheese flavor dosage, and the green lemon flavor is supplemented to weaken the milk fishy smell and the fat taste of the dairy product flavor, so that the whole taste is fresh and pleasant, and if the flavor is not properly matched, the situations of insufficient cheese flavor or over-rich cheese flavor, poor taste, higher fat content and the like can occur. While a strong cheese flavor can meet the consumer experience with flavor, the refreshing taste of the overall beverage does not meet the needs of most consumers.

As a preferred technical solution, the flavoring agent is a mixture of sour agent and salty agent, and the mass ratio of the sour agent to the salty agent is: (1-1.5): 1.

the sour agent is a food additive capable of imparting sour taste to food and controlling the growth of microorganisms, and is one of acidity regulators. The sour agent is the main flavoring in food, and has effects of stimulating appetite and promoting digestion and absorption. Besides the sour taste, the beverage also has the effects of improving acidity, improving food flavor, inhibiting bacteria, preventing browning, buffering, chelating and the like. The inventor finds that the sour agent is matched with other flavoring agents to be used, so that the food has optimal flavor and mouthfeel, and the sterilization condition can be improved.

As a preferable technical solution, the sour agent is selected from one of citric acid, lactic acid, malic acid, acetic acid, adipic acid, potassium carbonate, sodium citrate, tripotassium citrate, trisodium bicarbonate and monosodium citrate.

As a preferable technical solution, the sour agent is citric acid.

The salty agent is important in food seasoning, and the salty taste is the taste displayed by neutral salt, and only NaCl can generate pure salty taste. The salty agent for seasoning food is salt, which mainly contains sodium chloride, trace potassium ions, magnesium ions and the like, and since these potassium ions and magnesium ions are also essential nutrient elements for human body, salt containing trace elements is preferable as the salty agent.

As a preferable technical scheme, the salty agent is common salt.

As a preferred technical scheme, the mass ratio of the salty agent to the common sugar is as follows: 1: (60-70).

The inventor finds that the excessively irritating mouthfeel can weaken the flavor, sweetness and the like of the beverage, and the inventor unexpectedly finds that the low sugar content and the sweetness maintenance can be ensured by increasing the using amount of the salt in the beverage, and the whole flavor can be prevented from being damaged by adding the carbon dioxide gas because the salty taste and the sweet taste form a taste contrast effect, and similarly, the sour taste and the salty taste can be contrasted, so that the use of the sour agent can enhance the salty taste and further highlight the sweet taste, but the mutual promotion effect is realized by strictly controlling the proportion of the flavoring agent, otherwise, the balance between the tastes is broken, and the balance becomes more delicate under the condition that the gas exists. In addition, the use of a small amount of the sour agent enables the beverage mixed with various tastes and flavors to be clearer, cleaner and more tasty, and improves the drinking experience of consumers.

In a second aspect of the invention, a method for preparing a cheese carbonated beverage is provided, which at least comprises the following steps:

(1) mixing a sweetening agent, a flavoring agent and water, and stirring to obtain a first material liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding flavoring agent and antiseptic into the second material liquid, stirring, and degassing to obtain mixture A;

(4) and (5) filling gas B into the mixture A to obtain the cheese carbonated beverage.

In addition, the starting materials used are all commercially available, unless otherwise specified.

Example 1

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3, the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 120g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

1g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.164g of yogurt essence, which is purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.35g of cheese essence purchased from Shanghai Bairun investment and stock control group, Inc., Cat #: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

In a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence and cheese essence into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 2

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3, the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 120g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

16g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.1g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

4g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.35g of cheese essence purchased from Shanghai Bairun investment and stock control group, Inc., Cat #: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

In a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence and cheese essence into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 3

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3, the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 120g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

16g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.1g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

4g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.6g of cheese essence, which is purchased from Shanghai Bairun investment and stock control group, Inc., product number: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

In a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence and cheese essence into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 4

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3, the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 120g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

16g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.1g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

4g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

1g of cheese essence, which is purchased from Shanghai Bairun investment and stock control group, Inc., with a product number: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

In a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence and cheese essence into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 5

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3, the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 120g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

16g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.1g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

4g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.9g of cheese essence purchased from Shanghai Bairun investment and stock control group, Inc., having a product number of: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

In a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence and cheese essence into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 6

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3, the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 16g of erythritol purchased from underwriters laboratories, inc, under the cargo number: t01011;

0.1g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

4g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.2g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

1.0g of cheese essence, which is purchased from Shanghai Bairun investment and stock control group, Inc., product number: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

In a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence and cheese essence into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 7

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3, the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 16g of erythritol purchased from underwriters laboratories, inc, under the cargo number: t01011;

0.1g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

4g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.4g of lime essence purchased from Tianning flavors (Suzhou) Limited under the following product number: TN 1060F 01020;

1.1g of cheese essence, which is purchased from Shanghai Bairun investment and stock control group, Inc., with a product number: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

In a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence and cheese essence into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 8

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3, the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 60g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

16g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.1g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

4g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.35g of cheese essence purchased from Shanghai Bairun investment and stock control group, Inc., Cat #: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

0.5g of potassium sorbate available from zhuxin biotechnology limited, su, cat #: 56567.

in a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence, cheese essence and potassium sorbate into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 9

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3.5, wherein the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 60g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

20g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.08g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

2g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.35g of cheese essence purchased from Shanghai Bairun investment and stock control group, Inc., Cat #: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

0.5g of potassium sorbate available from zhuxin biotechnology limited, su, cat #: 56567.

in a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence, cheese essence and potassium sorbate into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 10

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3.5, wherein the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 60g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

20g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.05g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

2g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.35g of cheese essence purchased from Shanghai Bairun investment and stock control group, Inc., Cat #: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

0.5g of potassium sorbate available from zhuxin biotechnology limited, su, cat #: 56567.

in a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence, cheese essence and potassium sorbate into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 11

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3.5, wherein the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 60g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

20g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.05g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

2g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.45g of cheese essence purchased from Shanghai Bairun investment and stock control group, Inc., Cathaki, having a product number of: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.5g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

0.5g of potassium sorbate available from zhuxin biotechnology limited, su, cat #: 56567.

in a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence, cheese essence and potassium sorbate into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 12

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3.5, wherein the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 50g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

20g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.05g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

2g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.1g of fresh milk essence, wherein the fresh milk essence is Australia fresh milk essence, and the Australia fresh milk essence accounts for 0.1 part by weight and is purchased from Tianjin Yangpo Biotech limited company, Cat #: YFF-91005F 01539;

0.35g of cheese essence purchased from Shanghai Bairun investment and stock control group, Inc., Cat #: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.8g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

0.5g of potassium sorbate available from zhuxin biotechnology limited, su, cat #: 56567.

in a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence, cheese essence, Australia fresh milk essence and potassium sorbate into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 13

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3.5, wherein the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 50g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

20g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.05g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

2g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.15g of fresh milk essence, wherein the fresh milk essence is Australia fresh milk essence, and the Australia fresh milk essence accounts for 0.1 part by weight and is purchased from Tianjin Yangpo Biotech limited company, Cat #: YFF-91005F 01539;

1.5g of cheese essence, which is purchased from Shanghai Bairun investment and stock control group, Inc., with a product number: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.8g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

0.5g of potassium sorbate available from zhuxin biotechnology limited, su, cat #: 56567.

in a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence, cheese essence, Australia fresh milk essence and potassium sorbate into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Example 14

In order to solve the above technical problem, a first aspect of the present embodiment provides a cheese carbonated beverage, which includes a mixture a and a gas B, wherein a volume ratio of the mixture a to the gas B is: 1: 3.5, wherein the gas B is carbon dioxide.

The mixture a includes a solute and a solvent, the solvent being 1 liter of water.

The solute comprises 50g of high fructose corn syrup, which is purchased from Shanghai Ling Wei commercial Co., Ltd, Cat No: F55M 01003;

20g of erythritol purchased from underwriters laboratories, inc, under the cat # of: t01011;

0.05g steviol glycoside, purchased from santa salvianus, santa odorata biotechnology limited, cat #: RA 97T 01160;

2g of stachyose, purchased from sienfield biotechnology limited, cat #: type 70;

50g of whey broth available from bioscience technology (Nanjing) Inc., cat #: I-001X 02036;

0.246g of yoghurt flavor, which was purchased from shanghai qi biology ltd, cat #: MIS-35941;

0.12g lime essence purchased from Tianning spices (suzhou) limited under the following product number: TN 1060F 01020;

0.15g of fresh milk essence, wherein the fresh milk essence is Australia fresh milk essence, and the Australia fresh milk essence accounts for 0.1 part by weight and is purchased from Tianjin Yangpo Biotech limited company, Cat #: YFF-91005F 01539;

1.2g of cheese essence, which is purchased from Shanghai Bairun investment and stock control group, Inc., with a product number: 124P13B F01408;

1g of citric acid, available from Shanghai Senhang industries, Ltd., cat # 77-92-9.

0.8g of salt, wherein the salt is purchased from a salt chemical general factory of oil field division of Jianghan petrochemical China.

0.5g of potassium sorbate available from zhuxin biotechnology limited, su, cat #: 56567.

in a second aspect of this embodiment, a method of making a carbonated cheese beverage is provided, comprising the steps of:

(1) mixing high fructose corn syrup, erythritol, stevioside, stachyose, citric acid, salt and water, and stirring to obtain a first feed liquid;

(2) sterilizing the first feed liquid to obtain a second feed liquid;

(3) adding whey fermentation liquor, yoghourt essence, green lemon essence, cheese essence, Australia fresh milk essence and potassium sorbate into the second feed liquid, stirring and degassing to obtain a mixture A;

(4) and (4) filling carbon dioxide gas B into the mixture A to obtain the cheese carbonated beverage.

Performance testing

Performance test one

The cheese carbonated beverages obtained in examples 1-14 were tested for sugar content with reference to standard GB/T20880-2007.

Performance test 2

Selecting 100 volunteers to taste the cheese carbonated beverage obtained in the examples 1-14, evaluating the cheese taste of the cheese carbonated beverage, and scoring at 0-100 minutes, wherein the cheese taste is very light in 0-59 minutes, the cheese taste is slightly light in 60-80 minutes, the cheese taste is heavy in 81-100 minutes, finally calculating the average score corresponding to each example, recording the cheese taste as poor in 0-59 minutes, recording the cheese taste as good in 60-80 minutes, and recording the cheese taste as good in 81-100 minutes; evaluating the whole mouthfeel of the cheese carbonated beverage, scoring in 0-100 minutes, scoring from 0-59 for poor mouthfeel, scoring from 60-80 for general mouthfeel, scoring from 81-100 for good mouthfeel, finally calculating the average score corresponding to each example, wherein the average score is 0-59, recording that the whole mouthfeel is poor, the average score is 60-80, recording that the whole mouthfeel is good, and the average score is 81-100, recording that the whole mouthfeel is good.

Performance test three

The price per liter of cheese carbonated beverage was calculated from the raw materials used in examples 1-14 and the controllability of the production cost of cheese carbonated beverage was evaluated.

The data show that the inventor adopts a certain proportion of sugar substitutes to be compounded with the common sugar, so that the sugar content in the cheese carbonated beverage is reduced, the cheese carbonated beverage strictly meets the national standard, and simultaneously keeps proper sweetness and flavor, and can better meet the pursuit of consumers for low sugar and mouthfeel, the inventor finds that not only the cheese flavor of the cheese carbonated beverage is enriched by blending the composition and proper proportion of the flavoring agent, but also can better control the cost of the beverage, reduce the fat content and meet the requirements of mass consumers, and the inventor also finds that by adding a proper amount of carbon dioxide and a proper proportion of flavoring agents, the refreshing taste can be brought to the consumers, so that the overall taste is improved, but also can keep abundant flavor of cheese carbonated beverage, and make smell and taste of consumers better satisfied.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in other forms, and any person skilled in the art may modify or change the technical content of the above disclosure into equivalent embodiments with equivalent changes, but all those simple modifications, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the present invention.