CN115517327B

CN115517327B - Compound stabilizer for improving gas-holding property of carbonated beverage and application

Info

Publication number: CN115517327B
Application number: CN202211044988.2A
Authority: CN
Inventors: 黄斌; 吴伟都; 张丽; 黄丹妮; 赵益臻; 李言郡; 成官哲; 朱耘; 崔砾砾; 傅强; 张妍
Original assignee: Hangzhou Wahaha Group Co Ltd; HANGZHOU WAHAHA TECHNOLOGY CO LTD
Current assignee: Hangzhou Wahaha Group Co Ltd; HANGZHOU WAHAHA TECHNOLOGY CO LTD
Priority date: 2022-08-25
Filing date: 2022-08-25
Publication date: 2024-09-03
Anticipated expiration: 2042-08-25
Also published as: CN115517327A

Abstract

The invention belongs to the field of carbonated beverage processing, and relates to a compound stabilizer for improving the gas-holding property of carbonated beverages, which comprises a thickening agent and a defoaming agent; the defoamer comprises one or more of polydimethylsiloxane, diglycerol monocaprylate and decaglycerol laurate. The compound stabilizer is added into the carbonated beverage, so that the gas-holding property of the carbonated beverage can be improved, the release speed of carbon dioxide is slowed down, the problem that the gas-holding property of the carbonated beverage is poor once the carbonated beverage is uncapped is solved, the phenomenon of more foam during filling of the carbonated beverage can be reduced, the filling speed is improved, the compound stabilizer is very beneficial to the industrial production of the carbonated beverage, and meanwhile, the uncapping and spraying phenomenon of the carbonated beverage can be reduced.

Description

Compound stabilizer for improving gas-holding property of carbonated beverage and application

Technical Field

The invention belongs to the field of processing of carbonated beverages, and relates to a compound stabilizer for improving the gas-holding property of carbonated beverages and application thereof.

Background

Carbonated beverages, which are the earliest soft drinks in our market, play an irreplaceable role in human consumption. Carbonated beverages such as cola are popular, especially in the "young" and many children. Engmelin predicts that the total consumption of 2021 carbonated beverage is expected to resume increasing at a 1.5% rate.

Cola plays a major role in carbonated beverages, and has an unaddressed position in the mind of consumers, and meanwhile, large enterprises start to open up new raceways in carbonated beverages, for example, 2022 baby haha has promoted tea-gas-brewing beverages, and farmer mountain springs have promoted bubble tea beverages with multiple tastes.

Taste is the most important consideration when consumers choose carbonated beverages such as colas and gas-tea, especially for consumers aged 18-29. Consumers are particularly concerned with taste, on the one hand demonstrating the indulging properties of sparkling beverages and on the other hand highlighting the important role of taste innovation in promoting consumption. The carbon dioxide occupies small proportion in the carbonated beverage, but plays a great role, and the carbon dioxide not only can enhance the flavor of the beverage and bring out fragrance, but also can prevent the growth of microorganisms, prolong the shelf life of the beverage, and can provide cool and refreshing taste of the beverage, thereby playing a role in quenching thirst. The carbonated beverage is not called carbonated beverage without carbon dioxide, and the cola and the tea with insufficient qi are just like sugar water. Carbon dioxide is a gas at normal temperature and pressure, and can be in a liquid state at high pressure when the temperature is lower than the critical temperature.

Carbonation of carbonated beverages is accomplished by a carbonation system that works on the principle that the volume of dissolved gas is proportional to absolute pressure according to henry's law, i.e., when the temperature is unchanged. When the liquid passes through the mixing machine, the quantitative carbon dioxide is mixed into the finished product at a certain temperature and pressure to form the gas-containing beverage. Different varieties of carbonated beverages require different taste-stopping properties, some are strong and some are soft, so that each variety has specific air content. Generally, cola and tea infusion have a high gas content of 3.5 to 4.0 volumes. There are many reasons for influencing the carbon dioxide content of the product, such as: carbon dioxide purity, composition and temperature of feed liquid, mixing effect or pipeline air tightness of a mixing ratio machine, bottle cap condition, poor filling performance of a filling machine, air permeability of packaging materials and the like.

Because cola and gas-filled tea have higher gas content, the problem of unstable gas holding property exists, because the carbon dioxide is limited in the dissolution ability of different systems, and after uncapping, the solubility of carbon dioxide can be reduced, and the rapid overflow of carbon dioxide is caused, so that the taste of the carbonated beverage is poor, the bubble sense is reduced, and meanwhile, the bad experience of uncapping and spraying liquid can be brought.

At present, the studies on the gas-holding property of cola and bubble tea beverages reported in domestic and foreign documents are not very common or still contain certain technical defects. For example, in the university of marine products' influence of PGA on the gas-holding property of cola beverages "by the university of marine products in 2005 Wang Wei, the influence of PGA and acacia on the gas-holding property of cola beverages was studied, and as a result of the study, the introduction of both PGA and acacia can improve the gas-holding property of cola beverages. However, it is disadvantageous in that although PGA and acacia have some improvement in gas-holding properties of cola and tea, the degree of improvement is limited, and the introduction of PGA and acacia as a thickener makes foam rigid and more difficult to eliminate, thereby increasing the phenomenon of uncapping spray and affecting the efficiency of factory canning from the production point of view.

The data show that after the stabilizer such as propylene glycol alginate or acacia is added into beer, the maintenance time of bubbles can be obviously improved, the foam is white and fine, and the taste and the storage period of the beer are not changed. Zhao Zhifeng of university of Sichuan in 2020 et al discloses a high-foam-holding Zanthoxylum bungeanum beer and a preparation method thereof, wherein the beer comprises 0.03-0.05wt% of Zanthoxylum bungeanum oleoresin, 0.03-0.06wt% of emulsifying agent and 0.02-0.03wt% of propylene glycol alginate. The pepper oleoresin is subjected to two different emulsifying treatments, then is mixed with propylene glycol alginate solution for homogenization, and is filled with beer for sterilization according to a proportion, so that the high-foam-holding pepper beer is prepared, and the pepper beer has long foam disappearance time and high foam holding property. While beer formulations are quite different from colas, they are all carbonated beverages. Although propylene glycol alginate has been used in beer and dairy products to improve foamability, it has not been used in cola and gas-brewing, and merely improving foamability with propylene glycol alginate affects taste, so that taste is thick, and phenomenon of uncapping and spraying liquid is increased, and the amount of gas content and stability of bubbles are one of main factors affecting quality.

Therefore, the invention provides a bubble stabilizer which can overcome the problems of poor gas holding property and cover opening and spraying risks of carbonated beverages, does not influence the taste of the beverages and does not negatively influence filling in industrial production.

Disclosure of Invention

In order to solve the problems of poor gas-holding property and risk of uncapping and spraying liquid of the carbonated beverage, the invention provides a compound stabilizer for improving the gas-holding property of the carbonated beverage. After the compound stabilizer is applied to carbonated beverages, especially cola and tea-making beverages, the release speed of carbon dioxide can be slowed down, so that the beverage still keeps the taste after uncapping, and meanwhile, the phenomenon of more foam during filling is reduced, thereby improving the filling speed, being very beneficial to the industrial production of the carbonated beverages, and simultaneously, the uncapping and spraying phenomenon of the carbonated beverages can be reduced.

The specific technical scheme of the invention is as follows:

in a first aspect, the present invention provides a built stabilizer for improving the gas-holding properties of a carbonated beverage, comprising a thickener and a defoamer; the defoamer comprises one or more of polydimethylsiloxane, diglycerol monocaprylate and decaglycerol laurate.

The compound stabilizer can slow down the release speed of carbon dioxide, still keeps the taste after the drink is uncapped, and simultaneously reduces the phenomenon of more foam during filling, thereby improving the filling speed, being very beneficial to the industrial production of carbonated drink, and simultaneously reducing the uncapping and spraying phenomenon of the carbonated drink. The specific mechanism is as follows:

the thickener can improve the gas-holding property of the carbonated beverage, but at the same time, the inventor pays attention to that the simple use of the thickener to improve the foamability can affect the taste, so that the taste is thick, the phenomenon of uncapping and spraying liquid can be increased, and the gas content and the stability of bubbles are one of main factors affecting the quality.

The polydimethyl siloxane, the diglycerol monocaprylate and the decaglycerol laurate have high-level bubble inhibiting effect, the gas holding property can be improved, the generation of bubbles in the production process is greatly reduced, the action mechanism is that the polydimethyl siloxane moves slowly to the vicinity of the bubble film, the diglycerol monocaprylate and the decaglycerol laurate particles can form metal chelation with the polydimethyl siloxane so as to accelerate the movement speed to the bubble film, the polydimethyl siloxane, the diglycerol monocaprylate and the decaglycerol laurate molecules form a sword-shaped structure to break down the bubble film, the instability of the bubble film is caused, and the polydimethyl siloxane, the diglycerol monocaprylate and the decaglycerol laurate particles are mutually matched and synergistically break the bubble film, so that the bubbles are integrated, and the breaking of the bubbles is promoted.

Alternatively, the mass ratio of the polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate is (1-2): 1.

The polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate have synergistic defoaming effect, a polymerization bond is formed between the polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate to promote the defoaming effect, one molecule can only connect two molecular bonds, and a large number of comparison experiments show that the three substances have optimal effect, and the ratio of the two substances is preferably 1:1 to 1:2.

Optionally, the thickener comprises one or more of propylene glycol alginate, acacia octenyl succinate and sorbitan fatty acid ester.

The propylene glycol alginate is a glue substance extracted from natural seaweed and subjected to chemical modification, is clear and transparent after being dissolved in water, is very stable under the acidic condition, has emulsifying property, and is suitable for cola and bubble tea which are applied to a gas-liquid two-phase system and have strong acidity, and clear and transparent. The propylene glycol alginate accords with the characteristic of increasing bubble rigidity substances, contains hydrophilic groups and hydrophobic groups, has emulsifying capacity and no peculiar smell, has small addition amount in carbonated beverage, and can effectively improve the quality of cola and tea.

Octenyl succinate gum arabic: because the octenyl succinate acacia ester structurally has partial protein substances and rhamnose with the structural appearance, the octenyl succinate acacia ester has very good hydrophile and lipophilicity, is a very good natural oil-in-water emulsion stabilizer, improves the carbon dioxide retention capacity, has the function of reducing the solution surface tension, and can stabilize the foam retention performance.

Sorbitan fatty acid esters, which are a surfactant, tend to accumulate on the surface of the bubbles, with the hydrophobic end inserted into the gas and the hydrophilic end sticking into the liquid. The increasing buoyancy forces the bubble to eventually break away from the nucleation site and drive it through the liquid molecules to open its ascending path, and the sorbitan fatty acid ester layer around the bubble begins to play a critical role in the behavior of the bubble. The absorbed sorbitan fatty acid ester molecules form something similar to a "shield" on the surface of the bubbles, thereby enhancing the rigidity of the bubbles. According to the theory of fluid dynamics, the resistance of the rigid ball when passing through the fluid is larger than that of the flexible ball which is not covered by the sorbitan fatty acid ester layer, and the sorbitan fatty acid ester molecules gradually gather on the surface of the air bubble, so that the rigidity part of the air bubble is larger. Thus, the hydrodynamic drag encountered by a bubble of constant radius during the ascent is increasing; when the gas-liquid interface is completely covered by sorbitan fatty acid ester molecules, the rising speed of the bubbles will be minimized. The behavior of the continuously expanding bubbles during the ascent is more complex than that of bubbles with a constant radius. As the bubble rises through the supersaturated liquid, its surface area will also increase as its volume expands, allowing it more room to absorb the sorbitan fatty acid ester. Thus, the expanding bubbles are subjected to two head-to-head opposing effects. If the rate of swelling of the bubbles exceeds the rate at which the sorbitan fatty acid ester rigidifies the surface of the bubbles, the ratio of the surface area of the bubbles covered by the sorbitan fatty acid ester to the surface area not yet covered by the surfactant is continuously decreased, so that the bubbles are in fact continuously "decontaminated" the boundary. If this ratio is increased, the surface of the bubbles will eventually inevitably be completely covered with a layer of sorbitan fatty acid ester, making it increasingly rigid.

Optionally, the mass ratio of the defoamer to the thickener is (3-5): 3.

The thickener and the defoamer play a synergistic role, the thickener can inhibit the collapse of bubbles, so that the effect of increasing the gas holding performance is achieved, the defoamer can promote the collapse of bubbles to assist in playing the role of inhibiting uncapping liquid spraying, the thickener and the defoamer complement each other, the mass ratio of the defoamer to the thickener is preferably (3-5): 3, the too large defoaming effect is obvious and unfavorable for the gas holding performance, and the too small gas holding effect is easy to occur.

The substances such as polydimethylsiloxane, diglycerol monocaprylate, decaglycerol laurate, propylene glycol alginate, octenyl succinic acid acacia ester, sorbitan fatty acid ester and the like can play a role in remarkably improving the gas-retaining property of cola and gas-brewing tea, and can inhibit the phenomenon of uncovering and spraying liquid of the product.

In a second aspect, the invention provides an application of the compound stabilizer in the field of foods.

In a third aspect, the present invention provides a carbonated beverage comprising the compound stabilizer.

Alternatively, in the carbonated beverage, the content of polydimethylsiloxane is 0ppm to 300ppm, the content of diglycerol monocaprylate is 0ppm to 300ppm, the content of decaglycerol laurate is 0ppm to 300ppm, the content of propylene glycol alginate is 0ppm to 200ppm, the content of octenyl succinic acid acacia is 0ppm to 600ppm, and the content of sorbitan fatty acid ester is 0ppm to 300ppm.

Optionally, the carbonated beverage comprises cola and a tea.

Compared with the prior art, the invention has the beneficial effects that:

(1) The gas-holding property of the carbonated beverage is improved. The compound stabilizer solves the problem of poor gas holding property of the carbonated beverage once the cap is opened by slowing down the release speed of carbon dioxide, and can ensure that bubbles still exist within 36-48 hours after the cap is opened, and keep the long-time taste of the beverage, so that consumers can still feel the stimulating taste of the bubbles even if the consumer opens the product and places the product for a long time, and the consumer can drink the product for the next time.

(2) The phenomenon of more foam during filling of the carbonated beverage is reduced, so that the filling speed is improved, the carbonated beverage filling machine is very beneficial to industrial production of the carbonated beverage, and the phenomenon of uncapping and spraying liquid of the carbonated beverage can be reduced.

Drawings

Figure 1 is a graph showing the effect of different formulations on inhibiting the bubbling phenomenon of the cola uncap.

Figure 2 is a graph showing the effect of different compounds on inhibiting the bubbling phenomenon of the uncapping of the bubble tea.

Fig. 3 is a graph showing the defoaming effect of the compound a on the tea. FIG. 3 (a) is left standing for 30 seconds; FIG. 3 (b) is left standing for 1 minute; FIG. 3 is (c) standing for 2 minutes.

Detailed Description

The present invention will be further illustrated by the following examples, which are not intended to limit the scope of the invention.

General examples

A compound stabilizer for improving the gas-holding property of a carbonated beverage, comprising a thickener and a defoamer; the defoamer comprises one or more of polydimethylsiloxane, diglycerol monocaprylate and decaglycerol laurate.

Optionally, the mass ratio of the defoamer to the thickener is (3-5): 3.

An application of the compound stabilizer in the field of food.

A carbonated beverage containing the compound stabilizer.

Optionally, the carbonated beverage comprises cola and a tea.

The invention is further described with reference to the following specific examples:

Example 1

Cola and bubble tea products containing 300ppm of compound a (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=1:1:1:1:1) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product in this example was subjected to gas-holding detection:

(1) The cap is opened at the same time.

(2) The total weight is weighed simultaneously at intervals.

(3) Wherein the weight-reducing portion is the weight of carbon dioxide escaping and the weight of water evaporating. The evaporation amount of water should be the same when the same environment is present, and the difference is the loss amount of carbon dioxide.

(4) The smaller the difference amount per unit time, the lower the carbon dioxide evaporation amount, and the better the gas-holding property.

(5) From the numerical values, the rate of carbon dioxide loss was evaluated to evaluate the gas-retaining property.

(6) The bottle capacity was 470ml and the mouth diameter was 28mm. In the parallel control process, differences in the escape speed of carbon dioxide in the same volatilization area are compared to judge the difference in gas holdup.

The effect of compound a on the gas retention properties of cola and bubble tea is shown in tables 1 and 2. From the data in tables 1 and 2, 300ppm of compound a can significantly improve the gas-holding properties of cola and gas-brewing tea.

The product filled with carbon dioxide in this embodiment is subjected to the detection of the bubbling phenomenon of the uncapping, the effect of the compound a on inhibiting the bubbling phenomenon of the cola uncapping is shown in fig. 1, and the effect of the compound a on inhibiting the bubbling phenomenon of the bubbly tea uncapping is shown in fig. 2.

The defoaming effect detection is performed on the bubble tea filled with carbon dioxide in the embodiment: and (3) injecting the bubble tea into a test tube, shaking for 50 times, standing for 30 seconds, observing the effect for 1 minute and 2 minutes, wherein the left side is blank, and the right side is a bubble tea sample added with the compound a. It was found that the addition of compound a significantly reduced the foam of the product. Therefore, the foam generated during the filling of the product can be reduced, and the filling speed can be increased. The defoaming process of the compound a on the tea is shown in figure 3.

Table 1: influence of Complex a on gas-holding Properties of cola products

Time (unit h)	Control	Compound a
			0	0.00	0.00
4	0.23	0.01
			8	0.38	0.03
12	0.49	0.05
			16	0.58	0.06
20	0.61	0.07
			24	0.65	0.07
28	0.66	0.09
			36	0.68	0.09
48	0.82	0.10

Table 2: influence of Compound a on gas-holding Properties of bubble tea products

Example 2

Cola and bubble tea products containing 300ppm of compound b (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=2:2:1:1:1:1) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound b on the gas retention properties of cola and bubble tea is shown in tables 3 and 4. From the data in tables 3 and 4, compound b can significantly improve the gas-holding properties of cola and gas-brewing tea.

The inhibiting effect of the compound b on the bubbling phenomenon of the cola uncapping is shown in figure 1, and the inhibiting effect of the compound b on the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 3: influence of Complex b on gas-holding Properties of cola products

Time (unit h)	Control	Compound b
			0	0.00	0.00
4	0.23	0.01
			8	0.38	0.04
12	0.49	0.06
			16	0.58	0.06
20	0.61	0.08
			24	0.65	0.09
28	0.66	0.10
			36	0.68	0.10
48	0.82	0.11

Table 4: effect of Compound b 300ppm on gas-holding Properties of bubble tea products

Time (unit h)	Control	Compound b
			0	0.00	0.00
4	0.19	0.14
			8	0.50	0.45
12	0.56	0.32
			16	0.65	0.32
20	0.82	0.41
			24	1.05	0.40
28	1.19	0.50
			36	1.37	0.50
48	1.50	0.54

Example 3

Cola and bubble tea products containing 300ppm of compound c (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=3:4:2:2:2:2) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound c on the gas retention properties of cola and bubble tea is shown in tables 5 and 6. From the data in tables 5 and 6, compound c can significantly improve the gas-holding properties of cola and gas-brewing tea.

The effect of the compound c on inhibiting the bubbling phenomenon of the cola uncapping is shown in figure 1, and the effect of the compound c on inhibiting the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 5: influence of Complex c on gas-holding Properties of cola products

Time (unit h)	Control	Compound c
			0	0.00	0.00
4	0.23	0.01
			8	0.38	0.03
12	0.49	0.03
			16	0.58	0.05
20	0.61	0.06
			24	0.65	0.09
28	0.66	0.09
			36	0.68	0.10
48	0.82	0.10

Table 6: influence of Compound c on gas-holding Properties of bubble tea products

Time (unit h)	Control	Compound c
			0	0.00	0.00
4	0.19	0.10
			8	0.50	0.42
12	0.56	0.29
			16	0.65	0.29
20	0.82	0.35
			24	1.05	0.35
28	1.19	0.44
			36	1.37	0.44
48	1.50	0.48

Example 4

Cola and bubble tea products containing 300ppm of compound d (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=3:3:2:2:2:2) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound d on the gas retention properties of cola and bubble tea is shown in tables 7 and 8. From the data in tables 7 and 8, compound d can significantly improve the gas-holding properties of cola and gas-brewing tea.

The effect of the compound d on inhibiting the bubbling phenomenon of the cola uncapping is shown in figure 1, and the effect of the compound d on inhibiting the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 7: influence of Complex d on gas-holding Properties of cola products

Table 8: influence of compound d on gas-holding property of bubble tea product

Time (unit h)	Control	Compound d
			0	0.00	0.00
4	0.19	0.05
			8	0.50	0.30
12	0.56	0.27
			16	0.65	0.27
20	0.82	0.30
			24	1.05	0.30
28	1.19	0.42
			36	1.37	0.46
48	1.50	0.46

Example 5

Cola and bubble tea products containing compound e 300ppm (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=4:4:4:3:3) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound e on the gas retention properties of cola and bubble tea is shown in tables 9 and 10. From the data in tables 9 and 10, compound e can significantly improve the gas-holding properties of cola and gas-brewing tea.

The inhibition effect of the compound e on the bubbling phenomenon of the cola uncapping is shown in figure 1, and the inhibition effect of the compound e on the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 9: influence of compound e on gas-holding property of cola products

Time (unit h)	Control	Compound e
			0	0.00	0.00
4	0.23	0.02
			8	0.38	0.04
12	0.49	0.06
			16	0.58	0.09
20	0.61	0.34
			24	0.65	0.40
28	0.66	0.43
			36	0.68	0.43
48	0.82	0.44

Table 10: influence of compound e on gas-holding property of bubble tea product

Example 6

Cola and bubble tea products containing 300ppm of compound g (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=1:2:2:1:1:1) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound g on the gas retention properties of cola and bubble tea is shown in tables 11 and 12. From the data in tables 11 and 12, the compound g can significantly improve the gas-holding property of cola and gas-filled tea.

The inhibition effect of the compound g on the bubbling phenomenon of the cola uncapping is shown in figure 1, and the inhibition effect of the compound g on the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 11: influence of compound g on gas-holding property of cola products

Time (unit h)	Control	Compound g
			0	0.00	0.00
4	0.23	0.03
			8	0.38	0.05
12	0.49	0.08
			16	0.58	0.09
20	0.61	0.33
			24	0.65	0.45
28	0.66	0.47
			36	0.68	0.48
48	0.82	0.48

Table 12: influence of compound g on gas-holding property of bubble tea product

Time (unit h)	Control	Compound g
			0	0.00	0.00
4	0.19	0.08
			8	0.50	0.45
12	0.56	0.49
			16	0.65	0.56
20	0.82	0.62
			24	1.05	0.88
28	1.19	0.88
			36	1.37	1.12
48	1.50	1.13

Example 7

Cola and bubble tea products containing compound h 300ppm (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=2:1:2:1:1:1) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound h on the gas retention properties of cola and bubble tea is shown in tables 13 and 14. From the data in tables 13 and 14, compound h can significantly improve the gas-holding properties of cola and gas-brewing tea.

The inhibition effect of the compound h on the bubbling phenomenon of the cola uncapping is shown in figure 1, and the inhibition effect of the compound h on the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 13: influence of Compound h on gas-holding Properties of cola products

Time (unit h)	Control	Compound h
			0	0.00	0.00
4	0.23	0.01
			8	0.38	0.03
12	0.49	0.08
			16	0.58	0.19
20	0.61	0.44
			24	0.65	0.47
28	0.66	0.49
			36	0.68	0.53
48	0.82	0.64

Table 14: influence of compound h on gas-holding property of bubble tea product

Time (unit h)	Control	Compound h
			0	0.00	0.00
4	0.19	0.19
			8	0.50	0.42
12	0.56	0.43
			16	0.65	0.55
20	0.82	0.70
			24	1.05	0.88
28	1.19	0.89
			36	1.37	1.22
48	1.50	1.23

Comparative example 1

Cola and bubble tea products containing compound f 300ppm (propylene glycol alginate: acacia octenyl succinate: sorbitan fatty acid ester=1:1:1) were prepared separately, and the products were charged with an equal amount of carbon dioxide to a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound f on the gas retention properties of cola and bubble tea is shown in tables 15 and 16. From the data in tables 15 and 16, although compound f can also improve the gas-holding properties of cola and teabag, no compound (polydimethylsiloxane, diglycerol monocaprylate, decaglycerol laurate, sorbitan fatty acid ester, propylene glycol alginate, and octenyl succinate gum arabic) was effective.

The inhibition effect of the compound f on the bubbling phenomenon of the cola uncapping is shown in figure 1, and the inhibition effect of the compound f on the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

In comparative examples 1 to 5, from the data of fig. 1, compound a, compound b, compound c, compound d, compound e, compound g and compound h can significantly inhibit the bubbling phenomenon of cola uncapping, so that the amount of filling foam in the cola production process can be reduced, thereby improving the filling speed. However, compound f promotes the formation of foam, thus increasing the amount of foam filled during cola production and reducing the filling rate. From the data of fig. 2, compound a, compound b, compound c, compound d, compound e, compound g and compound h can significantly inhibit the bubbling phenomenon of the gas tea during the uncovering, so that the filling foam amount in the production process of the gas tea can be reduced, and the filling speed can be increased. However, the compound f promotes the generation of foam, so that the filling foam amount in the production process of the bubble tea can be increased, and the filling speed can be reduced.

Table 15: influence of Complex f on gas-holding Properties of cola products

Time (unit h)	Control	Compound f
			0	0.00	0.00
4	0.23	0.22
			8	0.38	0.30
12	0.49	0.40
			16	0.58	0.50
20	0.61	0.56
			24	0.65	0.58
28	0.66	0.59
			36	0.68	0.60
48	0.82	0.60

Table 16: influence of Compound f on gas-holding Properties of bubble tea products

Time (unit h)	Control	Compound f
			0	0.00	0.00
4	0.19	0.19
			8	0.50	0.48
12	0.56	0.49
			16	0.65	0.52
20	0.82	0.60
			24	1.05	0.68
28	1.19	0.70
			36	1.37	0.89
48	1.50	0.92

Comparative example 2

Cola and bubble tea products containing compound r 300ppm (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=4:4:2:1:1:1) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound r on the gas retention properties of cola and bubble tea is shown in tables 17 and 18. From the data in tables 17 and 18, the compound r has a general effect of improving the gas-holding property of cola and gas-filled tea.

The inhibition effect of the compound r on the bubbling phenomenon of the cola uncapping is shown in figure 1, and the inhibition effect of the compound r on the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 17: influence of compound r on gas-holding property of cola products

Table 18: effect of compound r 300ppm on gas-holding Properties of bubble tea products

Time (unit h)	Control	Compound r
			0	0.00	0.00
4	0.19	0.14
			8	0.50	0.45
12	0.56	0.55
			16	0.65	0.58
20	0.82	0.70
			24	1.05	0.95
28	1.19	1.05
			36	1.37	1.19
48	1.50	1.38

Comparative example 2 from the data of fig. 1, compound b and compound r significantly inhibited the open-cover bubbling of cola, and thus the amount of filling foam during cola production could be reduced, thereby increasing the filling rate. However, the compound r has an excessively strong foam-suppressing effect, and thus has a reduced gas-holding property. From the data of fig. 2, compound b and compound r can significantly inhibit the uncovering and bubbling phenomena of the air-made tea, so that the filling foam amount in the production process of the air-made tea can be reduced, and the filling speed is improved. However, the compound r has an excessively strong foam-suppressing effect, and thus has a reduced gas-holding property.

Based on theoretical and experimental researches, the team discovers that the thickener and the defoamer play a role in synergistic interaction and synergistic inhibition, the thickener can inhibit the collapse of bubbles, so that the effect of increasing the gas holding property is achieved, the defoamer can promote the collapse of bubbles to assist in playing the effect of inhibiting uncapping liquid spraying, the two complement each other, the mass ratio of the defoamer to the thickener is preferably (3-5): 3, the too large defoaming effect is too obvious to be unfavorable for the gas holding property, and the too small gas holding effect is too strong, so that the uncapping liquid spraying phenomenon easily occurs.

Comparative example 3

Cola and bubble tea products containing 300ppm of the compound s (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=1:1:2:2:2) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound s on the gas retention properties of cola and bubble tea is shown in tables 19 and 20. From the data in tables 19 and 20, the compound s can significantly improve the gas-holding property of cola and gas-filled tea.

The effect of the compound s on inhibiting the bubbling phenomenon of the cola uncapping is shown in figure 1, and the effect of the compound s on inhibiting the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 19: influence of the Complex s on the gas-holding Properties of cola products

Time (unit h)	Control	Complex s
			0	0.00	0.00
4	0.23	0.01
			8	0.38	0.02
12	0.49	0.04
			16	0.58	0.05
20	0.61	0.06
			24	0.65	0.07
28	0.66	0.08
			36	0.68	0.08
48	0.82	0.09

Table 20: effect of Compound s 300ppm on gas-holding Properties of bubble tea products

Time (unit h)	Control	Complex s
			0	0.00	0.00
4	0.19	0.18
			8	0.50	0.39
12	0.56	0.40
			16	0.65	0.45
20	0.82	0.52
			24	1.05	0.60
28	1.19	0.65
			36	1.37	0.65
48	1.50	0.68

In comparative example 1, from the data of fig. 1, compound a can significantly inhibit the bubbling phenomenon of cola uncovering, so that the amount of filling foam in the cola production process can be reduced, thereby improving the filling speed. However, the compound s promotes the generation of foam, so that the filling amount of foam in the cola production process is increased, and the filling speed is reduced. From the data of fig. 2, compound a can obviously inhibit the uncovering and bubbling phenomena of the air-filled tea, so that the filling foam amount in the production process of the air-filled tea can be reduced, and the filling speed is improved. However, the compound s promotes the generation of foam, so that the filling amount of foam in the cola production process is increased, and the filling speed is reduced. Based on theoretical and experimental researches, the team discovers that the thickener and the defoamer play a role in synergistic interaction and synergistic inhibition, the thickener can inhibit the collapse of bubbles, so that the effect of increasing the gas holding property is achieved, the defoamer can promote the collapse of bubbles to assist in playing the effect of inhibiting uncapping liquid spraying, the two complement each other, the mass ratio of the defoamer to the thickener is preferably (3-5): 3, the too large defoaming effect is too obvious to be unfavorable for the gas holding property, and the too small gas holding effect is too strong, so that the uncapping liquid spraying phenomenon easily occurs.

Comparative example 4

Cola and bubble tea products containing 300ppm of compound j (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=3:2:5:2:2:2) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound j on the gas retention properties of cola and bubble tea is shown in tables 21 and 22. From the data in tables 21 and 22, 300ppm of compound j can significantly improve the gas-holding properties of cola and tea.

The inhibition effect of the compound j on the bubbling phenomenon of the cola uncapping is shown in figure 1, and the inhibition effect of the compound j on the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 21: influence of Complex j on gas-holding Properties of cola products

Time (unit h)	Control	Complex j
			0	0.00	0.00
4	0.23	0.23
			8	0.38	0.34
12	0.49	0.42
			16	0.58	0.56
20	0.61	0.56
			24	0.65	0.68
28	0.66	0.68
			36	0.68	0.68
48	0.82	0.68

Table 22: effect of Compound j 300ppm on gas-holding Properties of bubble tea products

Time (unit h)	Control	Complex j
			0	0.00	0.00
4	0.19	0.19
			8	0.50	0.48
12	0.56	0.48
			16	0.65	0.50
20	0.82	0.66
			24	1.05	0.68
28	1.19	0.80
			36	1.37	0.89
48	1.50	1.22

Comparative example 5

Cola and bubble tea products containing compound m 300ppm (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=2:3:5:2:2:2) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound m on the gas retention properties of cola and bubble tea is shown in tables 23 and 24. From the data in tables 23 and 24, the compound m300ppm can significantly improve the gas-holding property of cola and gas-brewing tea.

The inhibition effect of the compound m on the bubbling phenomenon of the cola uncapping is shown in figure 1, and the inhibition effect of the compound m on the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 23: influence of Compound m on gas-holding Properties of cola products

Table 24: effect of Compound m 300ppm on gas-holding Properties of bubble tea products

Time (unit h)	Control	Compound m
			0	0.00	0.00
4	0.19	0.18
			8	0.50	0.47
12	0.56	0.45
			16	0.65	0.52
20	0.82	0.64
			24	1.05	0.69
28	1.19	0.82
			36	1.37	0.82
48	1.50	1.12

Comparative example 6

Cola and bubble tea products containing 300ppm of compound k (polydimethylsiloxane: diglycerol monocaprylate: decaglycerol laurate: sorbitan fatty acid ester: propylene glycol alginate: acacia octenyl succinate=3:5:2:2:2:2) were respectively prepared, and the products were charged with an equal amount of carbon dioxide to have a gas content of 3.5 times.

The carbon dioxide-filled product of this example was subjected to gas-holding test by the method of example 1. The effect of compound k on the gas retention properties of cola and bubble tea is shown in tables 25 and 26. From the data in tables 25 and 26, 300ppm of compound k can significantly improve the gas-holding properties of cola and gas-brewing tea.

The inhibition effect of the compound k on the bubbling phenomenon of the cola uncapping is shown in figure 1, and the inhibition effect of the compound k on the bubbling phenomenon of the bubble tea uncapping is shown in figure 2.

Table 25: influence of Complex k on gas-holding Properties of cola products

Time (unit h)	Control	Compound k
			0	0.00	0.00
4	0.23	0.22
			8	0.38	0.30
12	0.49	0.43
			16	0.58	0.51
20	0.61	0.52
			24	0.65	0.63
28	0.66	0.64
			36	0.68	0.65
48	0.82	0.69

Table 26: effect of Compound k 300ppm on gas-holding Properties of bubble tea products

Comparative examples 2, 6 and 7, and comparative examples 4 to 6, from the data of fig. 1, compounds b, g and h can significantly inhibit the bubbling phenomenon of cola uncapping, thus reducing the amount of filling foam during cola production and thus improving the filling speed; the compound j, m and k obviously reduce the bubbling effect of inhibiting the uncapping of cola, reduce the limited filling foam amount in the cola production process and improve the limited filling speed. From the data of fig. 2, compounds b, g and h can obviously inhibit the uncovering and bubbling phenomena of the air-filled tea, so that the filling foam amount in the production process of the air-filled tea can be reduced, and the filling speed is improved; the compound j, m and k obviously reduce the uncovering and bubbling effects of the air-bubble tea, reduce the limited filling foam amount in the production process of the air-bubble tea and improve the limited filling speed. Among the polydimethylsiloxanes, the diglycerol monocaprylate and the decaglycerol laurate, the ratio of the two components is preferably 1:1 to 1:2, and thus the effect of suppressing the bubbling of the carbonated beverage by the uncapping can be exhibited. The reason for this is presumed to be: the polydimethylsiloxane, the diglycerol monocaprylate and the decaglycerol laurate have synergistic defoaming effect, and form a polymerized bond to promote the defoaming effect, and one molecule can only connect two molecular bonds, so that the three substances have optimal effect, the ratio between every two substances is preferably 1:1 to 1:2, the defoaming effect is weak when the ratio exceeds the ratio, and the phenomenon of uncapping and spraying liquid easily occurs.

The above-described embodiments are only a few preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the technical solutions described in the claims.

Claims

1. The compound stabilizer for improving the gas holding property of the carbonated beverage is characterized by comprising a thickening agent and a defoaming agent; the defoamer consists of polydimethylsiloxane, diglycerol monocaprylate and decaglycerol laurate, wherein the mass ratio of the two components is (1-2) 1; the thickener consists of propylene glycol alginate, acacia octenyl succinate and sorbitan fatty acid ester; the mass ratio of the defoaming agent to the thickening agent is (3-5): 3.

2. The compound stabilizer of claim 1, wherein the mass ratio of polydimethylsiloxane, diglycerol monocaprylate, decaglycerol laurate, sorbitan fatty acid ester, propylene glycol alginate, and acacia octenyl succinate is 1:1:1:1:1 or 2:2:1:1:1:1:1.

3. The compound stabilizer of claim 1, wherein the mass ratio of polydimethylsiloxane, diglycerol monocaprylate, decaglycerol laurate, sorbitan fatty acid ester, propylene glycol alginate, and acacia octenyl succinate is 3:4:2:2:2 or 3:3:2:2:2:2.

4. The compound stabilizer of claim 1, wherein the mass ratio of polydimethylsiloxane, diglycerol monocaprylate, decaglycerol laurate, sorbitan fatty acid ester, propylene glycol alginate, and acacia octenyl succinate is 4:4:4:3:3.

5. The compound stabilizer of claim 1, wherein the mass ratio of polydimethylsiloxane, diglycerol monocaprylate, decaglycerol laurate, sorbitan fatty acid ester, propylene glycol alginate, and acacia octenyl succinate is 1:2:2:1:1:1 or 2:1:2:1:1:1:1.

6. Use of the built stabilizers according to any of claims 1 to 5 in the field of carbonated beverages.

7. Use of a built stabilizer according to any one of claims 1-5 for improving the gas-holding properties of a carbonated beverage and preventing uncapping spray of the carbonated beverage.

8. A carbonated beverage comprising the built-up stabilizer of any one of claims 1-5; the content of the compound stabilizer in the carbonated beverage is 300ppm.

9. The carbonated beverage of claim 8 wherein said carbonated beverage comprises cola and a tea-based gas.