CN104068369B - 新型组合型高倍甜味剂 - Google Patents
新型组合型高倍甜味剂 Download PDFInfo
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- CN104068369B CN104068369B CN201410271899.0A CN201410271899A CN104068369B CN 104068369 B CN104068369 B CN 104068369B CN 201410271899 A CN201410271899 A CN 201410271899A CN 104068369 B CN104068369 B CN 104068369B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种新型组合型高倍甜味剂，由以下重量份的物质组成：甜菊糖甙75～95份，赤藓糖醇15～25份，3-(2-羟基-4,5-二甲氧基苯基)丙酸钠2～5份，糖精钠20～25份、糊精5～10份，香精0.5～1份，维生素2～3份。使用莱鲍迪苷A作为主要成分，与糖精钠复合后，使味道更为自然，同时添加3-(2-羟基-4,5-二甲氧基苯基)丙酸钠作为抑苦剂，能为消费者提供与天然甜味剂更为接近的口感。3-(2-羟基-4,5-二甲氧基苯基)丙酸钠同时为丹参素的类似物，具有保护心肌，改善微循环，舒张冠状动脉等作用，以及添加的维生素成分，使人工甜味剂作为糖尿病人天然甜味剂的替代物的同时，也具有更多的有益健康的成分。
Description
技术领域
本发明属于食品添加剂领域，特别涉及一种新型组合型高倍甜味剂。
背景技术
调味品的甜味与烹饪的关系密切，既能调和滋味，还能修饰菜肴外观。除了蔗糖、蜂蜜等常用的天然甜味剂外，人工合成的高倍甜味剂也很多，主要有糖精、甜蜜素、安赛蜜、阿斯巴甜、蔗糖素等，具有甜度倍数高、无热量、非龋齿性等特点。高倍甜味剂单独或复配使用代替部分或全部的蔗糖可以降低产品的热量，提供良好的口感，并大大降低产品的成本。随着调味品市场竞争的日益加剧，产品开发的需求加大，高倍甜味剂在调味品中发挥的作用也越来越大。
但高倍甜味剂也存在一定的缺陷，如很多产品具有苦涩味和金属味，味道不纯等，比如糖精钠、安赛蜜、甜菊糖等后苦味比较重，单独使用，达到一定用量时后苦味会非常重，使得它们的应用受到限制。寻找能够降低甜味剂后苦味的方法引起了人们广泛的兴趣。据文献报道，５’-腺嘌呤核苷酸、苯乙烯酸衍生物（如咖啡酸和阿魏酸等）及其相应的盐对人工甜味剂，如糖精钠、安赛蜜的后苦味有抑制作用。根据文献资料，２-［（４-甲基-１，２-苯并吡喃酮-７-基）氧基］丙酸钠也具有抑制甜味剂后苦味的效果，但２-［（４-甲基-１，２-苯并吡喃酮-７-基）氧基］丙酸钠同时水溶性较差，也限制了使用。
将甜味剂复合后作为代糖品,一定程度上可以解决单一甜味剂存在的不足,合适的复合甜味剂可以将各种甜味剂的特点综合起来,取长补短。通过甜味剂之间的复合,可以实现:（1）改善口感,增加风味。如利用赤藓糖醇与糖精钠、阿斯巴甜、甜菊糖等其他甜味剂混合使用时,甜味特性良好,能掩盖不良味感。缺乏“体积感”或口感是限制甜味剂在低热量软饮料中使用的主要问题。AK糖与甜蜜素复配时,在口感上有很大的改善,既可以消除AK糖在高浓度时的苦后味,又可以消除甜蜜素在高浓度时的不愉快感,因而具有明快、清爽的甜味。（2）提高甜味的稳定性。热处理时的高温环境、pH等对甜味剂的热解和水解稳定性有极大影响,有些甚至会使不稳定的甜味剂受损失而降低了产品的甜味,因此要选择不同的甜味剂加以配合,提高其稳定性。
发明内容
本发明的目的是针对现有甜味剂存在的不足，提供一种新型组合型高倍甜味剂。
为了实现上述目的，本发明采用以下技术方案：一种新型组合型高倍甜味剂，由以下重量份的物质组成：甜菊糖甙75～95份，赤藓糖醇15～25份，3-(2-羟基-4,5-二甲氧基苯基)丙酸钠2～5份，糖精钠20～25份、糊精5～10份，香精0.5～1份，维生素2～3份。
所述甜菊糖甙中瑞鲍迪甙A质量含量为90%～95%。
所述甜菊糖甙中甜菊甙质量含量为5%～10%。
所述维生素为维生素A、维生素D、维生素E、维生素K、维生素B1、维生素B2、维生素B3、维生素B5、维生素B6、维生素B7、维生素B9、维生素B12、维生素C中的至少一种。
3-(2-羟基-4,5-二甲氧基苯基)丙酸钠是一种新合成的、性质类似于丹参素的类似物，经过研究认为具有抑制甜味剂后苦味的效果，同时水溶性能较好。
莱鲍迪苷A是甜叶菊中分离的8种糖苷之一，与其它糖苷相比，其甜度高，约为蔗糖的300～400倍。莱鲍迪苷A含量越高，甜味就越纯正。并且多种试验表明，莱鲍迪苷A对人体是安全无害的。
自从在20世纪开始时发现维生素，即已知其构成健康饮食之重要部分。维生素系为人体需要少量以正常运转的有机化合物。与其它养份(诸如醣类及蛋白质)不同地，人体是在不分解之情况下使用维生素。在甜味剂中增加维生素，使甜味剂不单纯只是作为甜味来源，同时提供有益健康的养分。
本发明的有益效果：（1）使用莱鲍迪苷A作为主要成分，与糖精钠复合后，使味道更为自然，同时添加3-(2-羟基-4,5-二甲氧基苯基)丙酸钠作为抑苦剂，能为消费者提供与天然甜味剂更为接近的口感。（2）3-(2-羟基-4,5-二甲氧基苯基)丙酸钠同时为丹参素的类似物，具有保护心肌，改善微循环，舒张冠状动脉等作用，以及添加的维生素成分，使人工甜味剂作为糖尿病人天然甜味剂的替代物的同时，也具有更多的有益健康的成分。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例1
本实施例的新型组合型高倍甜味剂，由以下重量份的物质组成：甜菊糖甙80份，其中瑞鲍迪甙A质量含量为90%，甜菊甙质量含量为10%，赤藓糖醇15份，3-(2-羟基-4,5-二甲氧基苯基)丙酸钠3份，糖精钠25份、糊精5份，香精0.5份，维生素E3份。
实施例2
本实施例的新型组合型高倍甜味剂，由以下重量份的物质组成：甜菊糖甙85份，其中瑞鲍迪甙A质量含量为95%，甜菊甙质量含量为5%，赤藓糖醇20份，3-(2-羟基-4,5-二甲氧基苯基)丙酸钠5份，糖精钠20份、糊精8份，香精1份，维生素B22份。
实施例3
本实施例的新型组合型高倍甜味剂，由以下重量份的物质组成：甜菊糖甙90份，其中瑞鲍迪甙A质量含量为95%，甜菊甙质量含量为5%，赤藓糖醇25份，3-(2-羟基-4,5-二甲氧基苯基)丙酸钠4份，糖精钠22份、糊精10份，香精0.6份，维生素A2份。
实施例4
本实施例的新型组合型高倍甜味剂，由以下重量份的物质组成：甜菊糖甙95份，其中瑞鲍迪甙A质量含量为90%，甜菊甙质量含量为10%，赤藓糖醇15份，3-(2-羟基-4,5-二甲氧基苯基)丙酸钠2份，糖精钠25份、糊精5份，香精0.5份，维生素C3份。
实施例5
本实施例的新型组合型高倍甜味剂，由以下重量份的物质组成：甜菊糖甙80份，其中瑞鲍迪甙A质量含量为90%，甜菊甙质量含量为10%，赤藓糖醇15份，3-(2-羟基-4,5-二甲氧基苯基)丙酸钠2份，糖精钠20份、糊精9份，香精0.5份，维生素B63份。
实施例1-5中的甜味剂对照不使用3-(2-羟基-4,5-二甲氧基苯基)丙酸钠的甜味剂的口感试验：
1、感官评价人员：根据GB/T16291.2-2010的指导，筛选出２０名身体健康、嗅觉与味觉敏感性好的感官评价员，男女比例１∶１。
2、感官评价环境：安静、光线充足、无异味、有良好通风的室内，室温控制在25℃。
3、感官评价方式：采用定量描述检验法，每个评价员单独对样品进行打分评价，采用５点标度：不存在为０，刚好存在为１，弱为２，中等为３，强为４，很强为５，
记录所有评价员对样品酸味、甜味、苦味、咸味、鲜味和涩味基本感觉的评价成绩，最后用统计的平均结果作为感官评价结果。品尝时样品应一点一点地入口，并在口中使其滑动，接触舌的各个部位，样品不得吞咽，每次品尝前均用３５℃温水漱口，两次品尝应间隔至少20min。
试验结果证明，增加了3-(2-羟基-4,5-二甲氧基苯基)丙酸钠的甜味剂比未增加3-(2-羟基-4,5-二甲氧基苯基)丙酸钠的甜味剂，苦涩味较不明显，有明显的苦味抑制作用。
除上述实施例外，本发明还可以有其他实施方式。凡采用等同替换或等效变换形成的技术方案，均落在本发明要求的保护范围。
Claims (1)
1.一种新型组合型高倍甜味剂，其特征在于由以下重量份的物质组成：甜菊糖甙75～95份，赤藓糖醇15～25份，3-(2-羟基-4,5-二甲氧基苯基)丙酸钠2～5份，糖精钠20～25份、糊精5～10份，香精0.5～1份，维生素2～3份；
所述甜菊糖甙中瑞鲍迪甙A质量含量为90%～95%；
所述甜菊糖甙中甜菊甙质量含量为5%～10%；
所述维生素为维生素A、维生素D、维生素E、维生素K、维生素B1、维生素B2、维生素B3、维生素B5、维生素B6、维生素B7、维生素B9、维生素B12、维生素C中的至少一种。
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