CN102894325A - Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents - Google Patents
Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents Download PDFInfo
- Publication number
- CN102894325A CN102894325A CN2011102085532A CN201110208553A CN102894325A CN 102894325 A CN102894325 A CN 102894325A CN 2011102085532 A CN2011102085532 A CN 2011102085532A CN 201110208553 A CN201110208553 A CN 201110208553A CN 102894325 A CN102894325 A CN 102894325A
- Authority
- CN
- China
- Prior art keywords
- rebaudiodside
- rebaudioside
- stevioside
- sample
- sucrose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The present invention relates to a composite sweeting agent and a preparation method thereof, and a method for improving taste flavor of stevia glycoside sweeting agents, and belongs to the field of food chemical industry. Based on deficiencies in the prior art, a purpose of the present invention is to provide a new method for improving the taste and the flavor of the natural stevia glycoside sweeting agents. Specifically the present invention relates to new uses of application of rebaudioside D as a taste-modifying agent and/or a flavoring agent, specifically application of rebaudioside D in improvement of the existing sweeteners, especially the taste and the flavor of the natural stevia glycoside sweeting agents. The present invention further provides a composite sweeting agent prepared by mixing rebaudioside D and at least one selected from stevioside and rebaudioside A. According to the present invention, the composite sweeting agent has a taste similar to sucrose, and does not has lingering bitterness and acerbity; no artificially synthesized component and no energy component are introduced; and characteristics o pure nature and no energy of the stevioside and the rebaudioside A are maintained.
Description
Technical field
The method that the present invention relates to a kind of composite sweetener and method for making and improve stevioside glycoside natural sweetener taste flavor belongs to the food chemistry field.
Background technology
Steviol glycoside (stevia glycosides) is high sugariness, the natural health sweetener low in calories that extracts a kind of leaf from STEVIA REBAUDIANA (Stevia rebaudiana Bertohi) and the stem, and it mainly contains eight kinds of different sweet ingredients: stevioside (Stevioside); Rebaudiodside A (Rebaudioside) but A, B, C, D, E, F and Dole's glycosides A (Dulcoside A).Wherein stevioside accounts for 66% of total glycosides amount, and rebaudioside A accounts for 22% of total glycosides amount, and dulcoside B accounts for 9% of total glycosides amount, but Dole's glycosides A accounts for 2% of total glycosides amount, and other component content is atomic.At present, industrial can from steviol glycoside, extract highly purified stevioside (＞95%, w/w) and rebaudioside A (＞97%, w/w).
Stevioside (Stevioside) structural formula is seen formula I, is the highest composition of content in the steviol glycoside, and its sugariness is 200-300 times of sucrose, and sweet taste is pure, is a kind of desirable natural health sweetener.
Rebaudioside A (Rebaudioside A) structural formula is seen formula II, is the preferably sweet taste composition of matter of distinguishing the flavor of in the steviol glycoside, the mouthfeel glycol, and its sugariness is 300～450 times of sucrose, is pure natural health-care sweetener of new generation.The drugs approved by FDA rebaudioside A can be used as the general security sweetening agent and used in right amount by need of production in bread and cheese and beverage in December, 2008.In June, 2009, the drugs approved by FDA rebaudioside A can be used as the use of desktop sweetener.
Formula I stevioside formula II rebaudioside A
Although high-purity stevioside (＞95%, w/w) and high-purity rebaudioside A (＞97%, w/w) be greatly improved than the mouthfeel of traditional steviol glycoside product as the stevioside glycoside natural sweetener of a new generation, almost there is not rear bitter taste, but concerning the crowd of sucrose sweet taste sensitivity, the local flavor of stevioside and rebaudioside A and sucrose is to some extent difference still, not too meets its eating habit, and this has also restricted the extensive use of stevioside and rebaudioside A.In order to address this problem, improve their taste flavor mainly with interpolation sweetener, flavouring agent at present:
Chinese patent application 200610044885.0 (application number) discloses a kind of food sweetening agent, comprises each composition by following weight ratio: sodium cyclohexylsulfamate 50-60, acesulfame potassium 5-15, steviol glycoside 5-15, aspartoyl phenylalanine formicester 5-15.This food sweetening agent sugariness is moderate, and mouthfeel is pure, uses each composition all to meet national standard by normal need of production, stablizes pH value wider range, is 2.5-10.5, Heat stability is good, and heatproof reaches 230 ℃, can anti-carious tooth.The method can solve the taste flavor problem, but has introduced artificial synthetic sweetener.
Chinese patent application 200880022429.3 (application number) discloses a kind of low calorie sweetener composition with stevia extract and simple sugars, and wherein said stevioside contains with all steviol glycoside total amounts counts about 80 % by weight to the Lay bud enlightening glycosides A of about 99 % by weight.Described sweetener composition can be mixed with not free flowable solid, powder, particle or liquid.The method can solve the taste flavor problem, but has introduced carbohydrate homenergic material.
Although above method can solve the taste flavor problem; but introduced artificial synthesis edulcorant's (such as acesulfame potassium, aspartoyl phenylalanine formicester etc.) or carbohydrate homenergic material (such as glucose, fructose, sucrose etc.), this and stevioside and rebaudioside A are runed counter to as the pure natural of natural sweetener of new generation, the characteristics of noenergy.
Summary of the invention
Based on the deficiencies in the prior art, the object of the present invention is to provide a kind of mouthfeel of stevioside glycoside natural sweetener, new method of local flavor improved.The invention provides Rebaudiodside A D as the new purposes of flavouring and/or flavor enhancement.Concrete, utilize the sugariness of Rebaudiodside A D and the mouthfeel that flavor matter is corrected, regulated existing sweetener.Especially, Rebaudiodside A D is used for improving mouthfeel and/or the local flavor of stevioside glycoside natural sweetener as flavouring and/or flavor enhancement.
Rebaudiodside A D (Rebaudioside D) structural formula is seen formula III.
Content is atomic in traditional product for Rebaudiodside A D (Rebaudioside D), account for 0.2% of total glycosides amount, but the inventor finds that at it be the best sweet taste composition of flavor matter in steviol glycoside, its sugariness is about 200 times of sucrose, so the inventor adopts Rebaudiodside A D to use as flavouring and/or flavor enhancement, is flavouring and/or flavor enhancement desirable, pure natural.
Concrete, be that employing Rebaudiodside A D is be used to the taste flavor that improves stevioside and rebaudioside A, can make significantly stevioside similar to the cane-sugar taste local flavor with rebaudioside A products taste local flavor, wherein, the purity of Rebaudiodside A D used in the present invention is greater than＞90%, w/w.
Rebaudiodside A D (＞90%, w/w) can be used in combination separately respectively with stevioside or rebaudioside A, also can use with stevioside and rebaudioside A hybrid combining.That is, second purpose of the present invention just provides the composite sweetener that adopts Rebaudiodside A D seasoning and/or flavoring.This composite sweetener is that employing Rebaudiodside A D is flavor enhancement and/or flavouring, with at least a being mixed to get in stevioside, the rebaudioside A.
Composite sweetener of the present invention contains the component by the following weight proportioning:
The first, Rebaudiodside A D mixes with stevioside, and its weight proportion is: 1～9 part of Rebaudiodside A D1～9 part, stevioside.
Preferable range is: 3～7 parts of Rebaudiodside A D, 3～7 parts of steviosides.
Optimized scope is: 4～6 parts of Rebaudiodside A D, 4～6 parts of steviosides.
The second, Rebaudiodside A D mixes with rebaudioside A, and its weight proportion is: 1～9 part of Rebaudiodside A D, 1～9 part of rebaudioside A.
Preferable range is: 3～7 parts of Rebaudiodside A D, 3～7 parts of rebaudioside As.
Optimized scope is: 4～6 parts of Rebaudiodside A D, 4～6 parts of rebaudioside As.
The third, Rebaudiodside A D mixes with the mixture of rebaudioside A and stevioside, and its weight proportion is: 1～9 part in the mixture of Rebaudiodside A D1～9 part, rebaudioside A and stevioside.
Preferable range is: 3～7 parts in the mixture of 3～7 parts of Rebaudiodside A D, rebaudioside A and stevioside.
Optimized scope is: 4～6 parts in the mixture of 4～6 parts of Rebaudiodside A D, rebaudioside A and stevioside.
In the mixture of rebaudioside A and stevioside, the mixed proportion of rebaudioside A and stevioside is arbitrary proportion, and further the two weight proportion all could in 1: 99～99: 1.
The preparation method of composite sweetener of the present invention is easy, easy to operate, and Rebaudiodside A D is directly mixed with rebaudioside A and/or stevioside, evenly gets final product.
The invention has the beneficial effects as follows:
1, utilizes the characteristics such as flavor matter, sugariness of the Rebaudiodside A D that the inventor finds, can be used as flavouring, flavor enhancement, sweetener and use, both can use separately, also can be used for improving mouthfeel and the sugariness of existing sweetener.
2, especially utilize characteristics flavoring, the seasonings such as the flavor matter of Rebaudiodside A D and sugariness, the taste flavor problem that can effectively solve stevioside and rebaudioside A makes it similar to sucrose, bitter taste without issue, astringent taste, and do not introduce any artificial synthetic ingredient, kept the characteristics of stevioside and rebaudioside A pure natural.
3, utilize Rebaudiodside A D flavoring, seasoning, can also in the situation that guarantees mouthfeel and sugariness, not introduce any energy ingredient, kept the characteristics of stevioside and rebaudioside A noenergy.
The specific embodiment
Following examples are used for further specifying the present invention, but the mode described in the embodiment that do not represent is to implement unique channel of the present invention, does not also mean that any limitation of the invention.
Following examples adopting by reference BS ISO 4120 sensory testing methods are learned (triangle test) and GB 12311 sensory testing methods (three-point assay) the taste flavor effect that Rebaudiodside A D is applied to improve stevioside and rebaudioside A are carried out the test evaluation analysis, and the Rebaudiodside A D of present embodiment, stevioside and rebaudioside A sample all meet U.S. FDA or Chinese GB standard.
Wherein, RA represents rebaudioside A; ST represents stevioside; RD represents Rebaudiodside A D.
The embodiment Method And Principle: following examples are to provide one group of three sample to the valuation officer simultaneously, and wherein two is identical, and the valuation officer chooses single sample.
Equipment: the director is according to selection equipment such as product property and sample sizes in check.The equipment that uses should not affect assay.Should preferentially use the standardized equipment that meets the check needs.
Sampling: should sample by the sampling standard of examined product.If there is not the incomplete where applicable of such standard or sampling standard, then consult the agreed methods of sampling by each side concerned.
Environment: should satisfy GB 10220 required conditions.
Valuation officer's condition: should meet GB 10220 defined terms, all valuation officers should have equal qualification and detectability.
Valuation officer's quantity: valuation officer's number is to decide according to check purpose and the level of signifiance.6 above experts normally; Or 15 above optimizing evaluation persons; Or 25 above primary assessors.Need 7 above experts in 0.1% level of signifiance.
The check director: the check director generally should not participate in check, if participate in, should not know sample number into spectrum yet.The check director can not affect with regard to relevant issues and properties of samples the preliminary introduction of evaluation, when relating to check taint thing, should prepare the with it taint matter sample of contrast of a non-taint matter sample and.
The preparation of test sample: sample A and the B of q.s are provided, and per three sample surveys are one group.
Press following six kinds of combinations: ABB AAB ABA BAA BBA BAB, the sample sets that the preparation number equates from laboratory sample.
Examination requirements: valuation officer's character to sample from the mode of offering sample is drawn a conclusion.Should be with the various sample survey groups of same mode (identical device, same containers, equal number product and aligned identical form (triangle, straight line etc.)) preparation.In arbitrary sample sets, the temperature of sample survey is identical, and such as possibility, the temperature of every other sample sets also should be identical in the check series that provides.The container of splendid attire sample survey should be numbered, and generally is to choose at random three figure places.Each check, numbering should be different.
Inspection technology: tell the valuation officer check purpose, its degree should not make their conclusion produce bias.With the preparation several groups of sample Random assignments to the valuation officer.Valuation officer in accordance with regulations order inspection respectively organizes sample survey, and order should be identical in a series of checks.When estimating same group of three test sample, the valuation officer should have the chance of duplicate test to every kind of test sample.The check director can tell sample size and the volume that the valuation officer provides where necessary.When the multiple of valuation officer's number deficiency 6, can take following dual mode.
A. give up unnecessary sample sets;
B. for providing 6 groups of samples, each valuation officer does duplicate test.
When the valuation officer can not differentiate its difference, allow to answer " indifference ".
Result's expression: statistics " variant " or " indifference " answer number, when valuation officer's number n value greater than 100 the time, the minimal number X that determines the required answer of three point test difference in the different levels of signifiance calculates as follows, gets immediate integer value.Wherein α is significance, is a desired value.
The value of Z changes according to level of significance α in the formula:
α≤0.05Z＝1.64
α≤0.01Z＝2.33
α≤0.001Z＝3.10
In assumed statistical inspection, the probable value of the small probability event of generally acknowledging is called as the significance of assumed statistical inspection, is designated as α.The value of α is less, and the significance of this hypothesis testing is higher.Be made as 0.05 such as α, this means that the sample of 95% in the sampling distribution be can be regarded as the normality sample, the sample at two ends 5% be can be regarded as extreme sample.If a sample falls into 95% normality sample, so it just regarded as from this overall, in other words it and overall in the difference of other samples only be the accidental error that sampling causes, do not have statistically evident difference.A sample will fall into 5% extreme sample, just can refuse it from this overall judgement, and thinks its overall from other, and the difference of it and this other overall sample is not sampling error in other words, has statistically evident difference.
In an embodiment of the present invention:
" 0.1% level of signifiance (α≤0.001) is variant " correspondence " dissmilarity "
" 5% level of signifiance (α≤0.05) is indifference " correspondence " similar "
" 1% level of signifiance (α≤0.01) is indifference " correspondence " closely similar "
" 0.1% level of signifiance (α≤0.001) is indifference " correspondence " indifference "
When " indifference " answer occupies larger ratio, illustrate that the difference of two samples is lower than valuation officer's detection threshold.
Embodiment one Rebaudiodside A D and stevioside 1: 9-9: the mouthfeel of 1 (w/w) proportioning and sucrose relatively
Prepared sample Rebaudiodside A D (＞90%), stevioside (＞95%), Rebaudiodside A D-stevioside (1: 9, w/w), Rebaudiodside A D-stevioside is (9: 1, w/w), (3: 7, w/w), comparative sample was sucrose to Rebaudiodside A D-stevioside.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 138 primary assessors allow to answer " indifference ".The results are shown in Table 1.
Table 1 Rebaudiodside A D and stevioside 1: 9-9: the mouthfeel comparative experiments result of 1 (w/w) proportioning and sucrose
We can see by above-mentioned data, when high-purity Rebaudiodside A D (＞90%) and high-purity stevioside (＞95%) ratio range (w/w) 1: 9-9: in the time of 1, its mouthfeel is similar to sucrose.
Embodiment two Rebaudiodside A D and stevioside 3: 7-7: the mouthfeel of 3 (w/w) proportionings and sucrose relatively
Prepared sample Rebaudiodside A D (＞90%), stevioside (＞95%), Rebaudiodside A D-stevioside (3: 7, w/w), Rebaudiodside A D-stevioside is (7: 3, w/w), (4: 6, w/w), comparative sample was sucrose to Rebaudiodside A D-stevioside.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 135 primary assessors allow to answer " indifference ".The results are shown in Table 2.
Table 2 Rebaudiodside A D and stevioside 3: 7-7: the mouthfeel comparative experiments result of 3 (w/w) proportionings and sucrose
We can see by above-mentioned data, when high-purity Rebaudiodside A D (＞90%) and high-purity stevioside (＞95%) ratio range (w/w) 3: 7-7: in the time of 3, its mouthfeel and sucrose are closely similar.
Embodiment three Rebaudiodside A D and stevioside 4: 6-6: the mouthfeel of 4 (w/w) proportionings and sucrose relatively
Prepared sample Rebaudiodside A D (＞90%), stevioside (＞95%), Rebaudiodside A D-stevioside (4: 6, w/w), Rebaudiodside A D-stevioside is (6: 4, w/w), (5: 5, w/w), comparative sample was sucrose to Rebaudiodside A D-stevioside.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 131 primary assessors allow to answer " indifference ".The results are shown in Table 3.
Table 3 Rebaudiodside A D and stevioside 4: 6-6: the mouthfeel comparative experiments result of 4 (w/w) proportionings and sucrose
We can see by above-mentioned data, when high-purity Rebaudiodside A D (＞90%) and high-purity stevioside (＞95%) ratio range (w/w) 4: 6-6: in the time of 4, its mouthfeel and sucrose indifference.
Embodiment four Rebaudiodside A D and rebaudioside A 1: 9-9: the mouthfeel of 1 (w/w) proportioning and sucrose relatively
Prepared sample Rebaudiodside A D (＞90%), rebaudioside A (＞97%), Rebaudiodside A D-rebaudioside A (1: 9, w/w), Rebaudiodside A D-rebaudioside A is (9: 1, w/w), (3: 7, w/w), comparative sample was sucrose to Rebaudiodside A D-rebaudioside A.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 132 primary assessors allow to answer " indifference ".The results are shown in Table 4.
Table 4 Rebaudiodside A D and rebaudioside A 1: 9-9: the mouthfeel comparative experiments result of 1 (w/w) proportioning and sucrose
We can see by above-mentioned data, when high-purity Rebaudiodside A D (＞90%) and high-purity rebaudioside A (＞97%) ratio range (w/w) 1: 9-9: in the time of 1, its mouthfeel is similar to sucrose.
Embodiment five Rebaudiodside A D and rebaudioside A 3: 7-7: the mouthfeel of 3 (w/w) proportionings and sucrose relatively
Prepared sample Rebaudiodside A D (＞90%), rebaudioside A (＞97%), Rebaudiodside A D-rebaudioside A (3: 7, w/w), Rebaudiodside A D-rebaudioside A is (7: 3, w/w), Rebaudiodside A D-rebaudioside A (4: 6, w/w).Comparative sample B is sucrose.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 125 primary assessors allow to answer " indifference ".The results are shown in Table 5.
Table 5 Rebaudiodside A D and rebaudioside A 3: 7-7: the mouthfeel comparative experiments result of 3 (w/w) proportionings and sucrose
We can see by above-mentioned data, when high-purity Rebaudiodside A D (＞90%) and high-purity rebaudioside A (＞97%) ratio range (w/w) 3: 7-7: in the time of 3, its mouthfeel and sucrose are closely similar.
Embodiment six Rebaudiodside A D and rebaudioside A 4: 6-6: the mouthfeel of 4 (w/w) proportionings and sucrose relatively
Prepared sample Rebaudiodside A D (＞90%), rebaudioside A (＞97%), Rebaudiodside A D-rebaudioside A (4: 6, w/w), Rebaudiodside A D-rebaudioside A is (6: 4, w/w), (5: 5, w/w), comparative sample was sucrose to Rebaudiodside A D-rebaudioside A.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 128 primary assessors allow to answer " indifference ".The results are shown in Table 6.
Table 6 Rebaudiodside A D and rebaudioside A 4: 6-6: the mouthfeel comparative experiments result of 4 (w/w) proportionings and sucrose
We can see by above-mentioned data, when high-purity Rebaudiodside A D (＞90%) and high-purity rebaudioside A (＞97%) ratio range (w/w) 4: 6-6: in the time of 4, its mouthfeel and sucrose indifference.
Embodiment seven Rebaudiodside A D and rebaudioside A and stevioside mixture 1: 9-9: the mouthfeel of 1 (w/w) proportioning and sucrose relatively
Prepare the mixture (RA: ST=1: 99 of sample rebaudioside A (RA) and stevioside (ST), w/w), Rebaudiodside A D (RD) (＞90%), RD: RA+ST (1: 99 mixture) are (1: 9, w/w), RD: RA+ST (1: 99 mixture) (9: 1, w/w), RD: RA+ST (1: 99 mixture) (3: 7, w/w), comparative sample is sucrose.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 129 primary assessors allow to answer " indifference ".The results are shown in Table 7.
Table 7 Rebaudiodside A D and rebaudioside A and stevioside mixture 1: 9-9: the mouthfeel comparative experiments result of 1 (w/w) proportioning and sucrose
We can see by above-mentioned data, as the mixture (RA: ST=1: 99 of high-purity Rebaudiodside A D (＞90%) with rebaudioside A (RA) and stevioside (ST), w/w) ratio range (w/w) is 1: 9-9: 1 o'clock, its mouthfeel was similar to sucrose.
Embodiment eight Rebaudiodside A D and rebaudioside A and stevioside mixture 3: 7-7: the mouthfeel of 3 (w/w) proportionings and sucrose relatively
Prepare the mixture (RA: ST=10: 90 of sample rebaudioside A (RA) and stevioside (ST), w/w), Rebaudiodside A D (RD) (＞90%), RD: RA+ST (10: 90 mixtures) are (3: 7, w/w), RD: RA+ST (10: 90 mixtures) (7: 3, w/w), RD: RA+ST (10: 90 mixtures) (4: 6, w/w), comparative sample is sucrose.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 134 primary assessors allow to answer " indifference ".The results are shown in Table 8.
Table 8 Rebaudiodside A D and rebaudioside A and stevioside mixture 3: 7-7: the mouthfeel comparative experiments result of 3 (w/w) proportionings and sucrose
We can see by above-mentioned data, as the mixture (RA: ST=10: 90 of high-purity Rebaudiodside A D (＞90%) with rebaudioside A (RA) and stevioside (ST), w/w) ratio range (w/w) is 3: 7-7: 3 o'clock, its mouthfeel and sucrose were closely similar.
Embodiment nine Rebaudiodside A D and rebaudioside A and stevioside mixture 4: 6-6: the mouthfeel of 4 (w/w) proportionings and sucrose relatively
Prepare the mixture (RA: ST=40: 60 of sample rebaudioside A (RA) and stevioside (ST), w/w), Rebaudiodside A D (RD) (＞90%), RD: RA+ST (40: 60 mixtures) are (4: 6, w/w), RD: RA+ST (40: 60 mixtures) (6: 4, w/w), RD: RA+ST (40: 60 mixtures) (5: 5, w/w), comparative sample is sucrose.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 133 primary assessors allow to answer " indifference ".The result is as seeing Table 9.
Table 9 Rebaudiodside A D and rebaudioside A and stevioside mixture 4: 6-6: the mouthfeel comparative experiments result of 4 (w/w) proportionings and sucrose
We can see by above-mentioned data, as the mixture (RA: ST=40: 60 of high-purity Rebaudiodside A D (＞90%) with rebaudioside A (RA) and stevioside (ST), w/w) ratio range (w/w) is 4: 6-6: 4 o'clock, and its mouthfeel and sucrose indifference.
Embodiment ten Rebaudiodside A D and rebaudioside A and stevioside mixture 1: 9-9: the mouthfeel of 1 (w/w) proportioning and sucrose relatively
Prepare the mixture (RA: ST=70: 30 of sample rebaudioside A (RA) and stevioside (ST), w/w), Rebaudiodside A D (RD) (＞90%), RD: RA+ST (70: 30 mixtures) are (1: 9, w/w), RD: RA+ST (70: 30 mixtures) (9: 1, w/w), RD: RA+ST (70: 30 mixtures) (3: 7, w/w), comparative sample is sucrose.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 127 primary assessors allow to answer " indifference ".The results are shown in Table 10.
Table 10 Rebaudiodside A D and rebaudioside A and stevioside mixture 1: 9-9: the mouthfeel comparative experiments result of 1 (w/w) proportioning and sucrose
We can see by above-mentioned data, as the mixture (RA: ST=70: 30 of high-purity Rebaudiodside A D (＞90%) with rebaudioside A (RA) and stevioside (ST), w/w) ratio range (w/w) is 1: 9-9: 1 o'clock, its mouthfeel was similar to sucrose.
Embodiment 11 Rebaudiodside A D and rebaudioside A and stevioside mixture 3: 7-7: the mouthfeel of 3 (w/w) proportionings and sucrose relatively
Prepare the mixture (RA: ST=80: 20 of sample rebaudioside A (RA) and stevioside (ST), w/w), Rebaudiodside A D (RD) (＞90%), RD: RA+ST (80: 20 mixtures) are (3: 7, w/w), RD: RA+ST (80: 20 mixtures) (7: 3, w/w), RD: RA+ST (80: 20 mixtures) (4: 6, w/w), comparative sample is sucrose.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 132 primary assessors allow to answer " indifference ".The results are shown in Table 11.
Table 11 Rebaudiodside A D and rebaudioside A and stevioside mixture 3: 7-7: the mouthfeel comparative experiments result of 3 (w/w) proportionings and sucrose
We can see by above-mentioned data, as the mixture (RA: ST=80: 20 of high-purity Rebaudiodside A D (＞90%) with rebaudioside A (RA) and stevioside (ST), w/w) ratio range (w/w) is 3: 7-7: 3 o'clock, its mouthfeel and sucrose were closely similar.
Embodiment 12 Rebaudiodside A D and rebaudioside A and stevioside mixture 4: 6-6: the mouthfeel of 4 (w/w) proportionings and sucrose relatively
Prepare the mixture (RA: ST=99: 1 of sample rebaudioside A (RA) and stevioside (ST), w/w), Rebaudiodside A D (RD) (＞90%), RD: RA+ST (99: 1 mixtures) are (4: 6, w/w), RD: RA+ST (99: 1 mixtures) (6: 4, w/w), RD: RA+ST (99: 1 mixtures) (5: 5, w/w), comparative sample is sucrose.Test the effective evaluation personnel by above sensory testing methods requirement after sample and comparative sample be made into respectively the identical aqueous solution of sugariness: 131 primary assessors allow to answer " indifference ".The results are shown in Table 12.
Table 12 Rebaudiodside A D and rebaudioside A and stevioside mixture 4: 6-6: the mouthfeel comparative experiments result of 4 (w/w) proportionings and sucrose
We can see by above-mentioned data, as the mixture (RA: ST=99: 1 of high-purity Rebaudiodside A D (＞90%) with rebaudioside A (RA) and stevioside (ST), w/w) ratio range (w/w) is 4: 6-6: 4 o'clock, and its mouthfeel and sucrose indifference.
To sum up, the present invention has utilized the characteristic of Rebaudiodside A D flavor matter and mouthfeel, can improve mouthfeel and the local flavor of existing sweetener, and is especially remarkable to improving stevioside glycoside natural sweetener effect.Have the mouthfeel similar to sucrose by Rebaudiodside A D to the composite sweetener that stevioside glycoside natural sweetener is made, bitter taste without issue, astringent taste, do not introduce any artificial synthetic ingredient and energy ingredient, kept the characteristics of stevioside and rebaudioside A pure natural, noenergy.
Claims (10)
1. Rebaudiodside A D is as the purposes of flavouring and/or flavor enhancement.
2. Rebaudiodside A D regulates the purposes of the mouthfeel of existing sweetener as flavouring and/or flavor enhancement.
3. Rebaudiodside A D improves the purposes of the mouthfeel of stevioside glycoside natural sweetener as flavouring and/or flavor enhancement.
4. each described purposes according to claim 1-3, it is characterized in that: Rebaudiodside A D purity is greater than 90%.
5. purposes according to claim 3 is characterized in that: Rebaudiodside A D is used for improving the mouthfeel of a kind of or its mixture of stevioside, rebaudioside A.
6. composite sweetener, it is characterized in that: it is to contain Rebaudiodside A D, with at least a mixing the in stevioside, the rebaudioside A.
7. composite sweetener according to claim 6, it is characterized in that: Rebaudiodside A D mixes with stevioside, and its weight proportion is: 1～9 part of Rebaudiodside A D, 1～9 part of stevioside;
Preferable range is: 3～7 parts of Rebaudiodside A D, 3～7 parts of steviosides;
Optimized scope is: 4～6 parts of Rebaudiodside A D, 4～6 parts of steviosides.
8. composite sweetener according to claim 6, it is characterized in that: Rebaudiodside A D mixes with rebaudioside A, and its weight proportion is: 1～9 part of Rebaudiodside A D, 1～9 part of rebaudioside A;
Preferable range is: 3～7 parts of Rebaudiodside A D, 3～7 parts of rebaudioside As;
Optimized scope is: 4～6 parts of Rebaudiodside A D, 4～6 parts of rebaudioside As.
9. composite sweetener according to claim 6, it is characterized in that: Rebaudiodside A D mixes with the mixture of rebaudioside A and stevioside, and its weight proportion is: 1～9 part in the mixture of 1～9 part of Rebaudiodside A D, rebaudioside A and stevioside;
Preferable range is: 3～7 parts in the mixture of 3～7 parts of Rebaudiodside A D, rebaudioside A and stevioside;
Optimized scope is: 4～6 parts in the mixture of 4～6 parts of Rebaudiodside A D, rebaudioside A and stevioside;
In the mixture of described rebaudioside A and stevioside, the mixed proportion of rebaudioside A and stevioside is arbitrary proportion; Preferred the two weight proportion of the mixed proportion of rebaudioside A and stevioside is 1: 99～99: 1.
10. the preparation method of composite sweetener is characterized in that: get Rebaudiodside A D, with at least a mixing the in stevioside, the rebaudioside A.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102085532A CN102894325A (en) | 2011-07-25 | 2011-07-25 | Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102085532A CN102894325A (en) | 2011-07-25 | 2011-07-25 | Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102894325A true CN102894325A (en) | 2013-01-30 |
Family
ID=47567043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102085532A Pending CN102894325A (en) | 2011-07-25 | 2011-07-25 | Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102894325A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104419738A (en) * | 2013-08-28 | 2015-03-18 | 成都华高药业有限公司 | Preparation method of sucrose-flavored sweetener |
| CN106359784A (en) * | 2016-08-30 | 2017-02-01 | 东台纳盛特生物科技有限公司 | Sugar-free chocolate utilizing stevia as sweetener and preparation method thereof |
| CN108135238A (en) * | 2016-08-04 | 2018-06-08 | 百事可乐公司 | sweetener composition |
| CN108495559A (en) * | 2015-10-26 | 2018-09-04 | 谱赛科美国股份有限公司 | steviol glycoside composition |
| CN109007749A (en) * | 2018-07-26 | 2018-12-18 | 武汉市华甜生物科技有限公司 | Composite sweetener and its preparation method and application for the sweet tea containing Advantest in sauce |
| CN109349596A (en) * | 2018-09-29 | 2019-02-19 | 四川盈嘉合生科技有限公司 | Sweetener composition |
| CN109645432A (en) * | 2019-02-20 | 2019-04-19 | 史迪威生物科技（苏州）有限公司 | A kind of crystallisation preparation stevia rebaudianum sugar-type dining table sugar method |
| WO2019238010A1 (en) * | 2018-06-11 | 2019-12-19 | Epc Natural Products Co., Ltd. | A naturally sweet enhancer composition |
| CN110907604A (en) * | 2019-12-06 | 2020-03-24 | 浙江华康药业股份有限公司 | Method for improving sensory attributes of sugar alcohol substances and application thereof |
| US10611789B2 (en) | 2015-07-23 | 2020-04-07 | Zhucheng Haotian Pharm Co., Ltd | Crystalline form A of rebaudioside D, and preparation method and application therefor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010146463A2 (en) * | 2009-06-16 | 2010-12-23 | Cpc (Tianjin) Fine Chemicals Co., Ltd. | Process for rebaudioside d |
| WO2011028671A1 (en) * | 2009-09-04 | 2011-03-10 | Redpoint Bio Corporation | Sweetness enhancers including rebaudioside a or d |
| WO2011046423A1 (en) * | 2009-10-15 | 2011-04-21 | Purecircle Sdn Bhd | High-purity rebaudioside d and applications |
| WO2011056834A2 (en) * | 2009-11-04 | 2011-05-12 | Pepsico, Inc. | Method to improve water solubility of rebaudioside d |
-
2011
- 2011-07-25 CN CN2011102085532A patent/CN102894325A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010146463A2 (en) * | 2009-06-16 | 2010-12-23 | Cpc (Tianjin) Fine Chemicals Co., Ltd. | Process for rebaudioside d |
| WO2011028671A1 (en) * | 2009-09-04 | 2011-03-10 | Redpoint Bio Corporation | Sweetness enhancers including rebaudioside a or d |
| WO2011046423A1 (en) * | 2009-10-15 | 2011-04-21 | Purecircle Sdn Bhd | High-purity rebaudioside d and applications |
| WO2011056834A2 (en) * | 2009-11-04 | 2011-05-12 | Pepsico, Inc. | Method to improve water solubility of rebaudioside d |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104419738A (en) * | 2013-08-28 | 2015-03-18 | 成都华高药业有限公司 | Preparation method of sucrose-flavored sweetener |
| US10611789B2 (en) | 2015-07-23 | 2020-04-07 | Zhucheng Haotian Pharm Co., Ltd | Crystalline form A of rebaudioside D, and preparation method and application therefor |
| CN108495559A (en) * | 2015-10-26 | 2018-09-04 | 谱赛科美国股份有限公司 | steviol glycoside composition |
| US20180255815A1 (en) * | 2016-08-04 | 2018-09-13 | Pepsico, Inc. | Sweetening compositions |
| CN108135238A (en) * | 2016-08-04 | 2018-06-08 | 百事可乐公司 | sweetener composition |
| US11998033B2 (en) | 2016-08-04 | 2024-06-04 | Pepsico, Inc. | Sweetening compositions |
| AU2020200167B2 (en) * | 2016-08-04 | 2021-01-28 | Pepsico, Inc. | Sweetening compositions |
| AU2017305526B2 (en) * | 2016-08-04 | 2019-10-10 | Pepsico, Inc. | Sweetening compositions |
| JP2019205436A (en) * | 2016-08-04 | 2019-12-05 | ペプシコ・インク | Sweet composition |
| CN106359784A (en) * | 2016-08-30 | 2017-02-01 | 东台纳盛特生物科技有限公司 | Sugar-free chocolate utilizing stevia as sweetener and preparation method thereof |
| WO2019238010A1 (en) * | 2018-06-11 | 2019-12-19 | Epc Natural Products Co., Ltd. | A naturally sweet enhancer composition |
| CN112367849A (en) * | 2018-06-11 | 2021-02-12 | 伊比西(北京)植物药物技术有限公司 | Natural sweetness enhancer composition |
| CN112367849B (en) * | 2018-06-11 | 2024-04-02 | 伊比西(北京)植物药物技术有限公司 | Natural sweetness enhancer composition |
| CN109007749B (en) * | 2018-07-26 | 2022-04-01 | 武汉市华甜生物科技有限公司 | Compound sweetener containing edwanol for sauce as well as preparation method and application thereof |
| CN109007749A (en) * | 2018-07-26 | 2018-12-18 | 武汉市华甜生物科技有限公司 | Composite sweetener and its preparation method and application for the sweet tea containing Advantest in sauce |
| CN109349596A (en) * | 2018-09-29 | 2019-02-19 | 四川盈嘉合生科技有限公司 | Sweetener composition |
| CN109645432A (en) * | 2019-02-20 | 2019-04-19 | 史迪威生物科技（苏州）有限公司 | A kind of crystallisation preparation stevia rebaudianum sugar-type dining table sugar method |
| CN110907604A (en) * | 2019-12-06 | 2020-03-24 | 浙江华康药业股份有限公司 | Method for improving sensory attributes of sugar alcohol substances and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102894325A (en) | Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents | |
| AU2017203625B2 (en) | Compositions and comestibles | |
| CN104602543B (en) | Comprise the sweetener composition of rebaudioside B | |
| CN102216313A (en) | New steviol glycoside | |
| AU2018249143B2 (en) | Method for reducing lingering sweet aftertaste | |
| CN105307513A (en) | Improved sweetener | |
| TWI660681B (en) | Sweetener having an improved acid-resistance of oligosaccharide,food composition comprising the same, and methods for improving acid-resistance of ligosaccharide | |
| CN102271540A (en) | Improving perceptional characteristics of beverages | |
| EP3777563A1 (en) | Sweet composition that elicits sweet taste response mediated by sweet receptors other than sweet receptor (t1r2/t1r3) | |
| CN103564381A (en) | Compound sweetener, preparation method of compound sweetener and method for improving mouth feel of high fructose corn syrup | |
| CN105899087A (en) | Glucosylated steviol glycoside as a flavor modifier | |
| CN109234341A (en) | The method of whole-cell catalytic synthetic sweetener composition | |
| CN109349596A (en) | Sweetener composition | |
| CN102946740A (en) | Sweetener composition | |
| Khattab et al. | Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food | |
| CN102595919A (en) | Low caloric coffee mix composition prepared by using d-tagatose | |
| KR101898210B1 (en) | A sweetener with a low contet of sugar and food composition comprising the same | |
| CN109393426A (en) | A kind of composite sweetener | |
| JP2001352936A (en) | Sweetness enhancer composed of mannose and method for using the same | |
| KR20210024910A (en) | Novel low glycemic index sweetener | |
| EP2755502B1 (en) | Sweetener composition | |
| HUE033373T2 (en) | Natural sweetener composition | |
| EP4268612A1 (en) | Oral composition having enhanced sweetness | |
| CN103564379A (en) | Composite sweetener, preparation method, and method for enhancing stevioside sweetness | |
| Gałkowska et al. | Sensory characteristics of low-sugar gelatine jellies sweetened with steviol glycosides. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130130 |