CN106820070B - 一种天然复配甜味剂及其制备方法 - Google Patents

一种天然复配甜味剂及其制备方法 Download PDF

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CN106820070B
CN106820070B CN201710088935.3A CN201710088935A CN106820070B CN 106820070 B CN106820070 B CN 106820070B CN 201710088935 A CN201710088935 A CN 201710088935A CN 106820070 B CN106820070 B CN 106820070B
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龙伟岸
黄华学
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Hunan Aidalun Technology Co ltd
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Abstract

一种天然复配甜味剂及其制备方法，所述甜味剂包括罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维。所述制备方法包括以下步骤：（1）溶解、过滤、浓缩、灭菌：将罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维溶解于水中，过滤，真空浓缩，灭菌，得灭菌液；（2）收膏、干燥、整粒：将步骤（1）所得灭菌液进行收膏，收膏液真空干燥，干燥后的干粉经整粒，即成。本发明复配剂修饰和掩盖了罗汉果甜苷V和莱鲍迪苷A的不良后味，口味纯正，甜感与蔗糖非常相似，均匀度好，性质稳定；具有镇静作用、保护神经细胞，可增强睡眠、提高记忆力；本发明方法工艺简单、稳定，天然安全无毒副作用，适合大规模生产。

Description

一种天然复配甜味剂及其制备方法
技术领域
本发明涉及一种甜味剂及其制备方法，具体涉及一种天然复配甜味剂及其制备方法。
背景技术
随着社会的进步和人们对身体健康意识的加强，人们发现过量食用蔗糖、合成糖对人体会产生很大的害处。营养调查发现，尽管吃糖也许并不直接导致糖尿病，但长期大量食用甜食会使胰岛素分泌过多，碳水化合物和脂肪代谢紊乱，引起人体内环境失调，进而促发多种慢性疾病，如心脑血管疾病、糖尿病、肥胖症老年性白内障、龋齿等等。因此，无糖、低热量、纯天然的甜味剂正成为时代的潮流，市场潜力也非常巨大。
罗汉果甜苷V又称罗汉果甜甙（或罗汉果甜），提纯于广西、湖南一带的特产经济植物——罗汉果，其甜度最高为蔗糖的420倍，但其热量为零。罗汉果为药食两用植物，具有清热润肺镇咳、润肠通便之功效，对肥胖、便秘、糖尿病等具有防治作用。罗汉果甜苷V作为食品是安全无毒的，可放心食用，但食用后在很长一段时间舌头和嘴里都有一股后甜味，部分后味带有苦味和涩味，甜味不及蔗糖爽快、直接，让人产生不愉快的食用感受，因此，即使有着多倍蔗糖的甜度，但想要作为甜味剂替代蔗糖在日常生活中的应用，很大程度受到其后味的影响，只能作为添加剂在食品中少量应用。因此，迫切需要寻找到科学合理的甜味剂组合，用以修饰和掩盖罗汉果甜苷的后味，且增加别的作用用以扩展罗汉果甜苷V的应用范围。
CN104144605A公开了一种使用莱鲍迪昔C作为增味剂的方法，即使用一种或多种莱鲍迪昔C多晶型物或其立体异构体来增强罗汉果或与一种或多种基于甜菊醇糖的糖昔或莱鲍迪昔A组合的罗汉果的甜味。其增强调味剂的甜味的方法包括向对象施用至少一种莱鲍迪昔C（Reb C）多晶型物或其立体异构体与罗汉果或罗汉果和甜菊醇糖或罗汉果和莱鲍迪苷A调味剂的组合。其中，所述Reb C为300倍蔗糖甜度，可以提供甜味增强效果，虽然没有增加别的异味，但其存在甜菊糖苷本身的中草药味以及金属味给人以不愉快的感觉，也没有修饰罗汉果的后甜。
CN105996026A公开了一种防治虚火牙痛的甜味剂，其原料按重量份包括：甘草甜素5～7份，罗汉果苷2～4份，低聚果糖3～5份，麦芽糖醇2～4份，莱鲍迪苷A 70～80份，甜菊苷10～15份，索马甜6～8份，中药提取物20～30份；其中，中药提取物的原料按重量份包括：知母5～7份，生地黄4～6份，牡丹皮3～5份，板蓝根9～12份，山药6～8份，黄精3～5份，熟地黄4～6份，灵芝草2～4份，当归1～3份，牛膝2～4份，香附1～3份，陈皮1～2份，合欢皮1～2份，远志1～2份。该甜味剂采用了很多的中药提取物，且其中的知母、生地黄、当归、香附、陈皮等均具有特异香气的成分，混合后的该复配主要为中药复配剂，而其添加的甜味剂主要是调节中药复配的口感，甜味不匀，各种香气相冲。
CN101528059A公开了一种消费品，包含某些甜味剂和至少一种浓度接近其甜度检测极限的甜味增强剂的甜消费品，和形成所述甜消费品的方法。该甜味剂包括蔗糖、果糖、葡萄糖、高果糖玉米糖浆、玉米糖浆、木糖、阿拉伯糖、鼠李糖、赤藓糖醇、木糖醇、甘露糖醇、山梨糖醇、肌醇、AK糖、阿斯巴甜、纽甜、三氯蔗糖、糖精，或其组合。该甜味增强剂选自柚苷二氢查耳酮、罗汉果苷V、罗汉果提取物、甜茶苷、甜茶提取物、甜菊双糖苷和甜菊苷。但是，所述配方中存在以下缺点：（1）主要以蔗糖为主，其它甜味剂为辅，未涉及到对组合物口感的改善效果，没有涉及对高倍甜味剂的不良后味的修饰和掩盖；（2）含有多种人工合成添加剂，消费者对其存在食用安全性隐忧；（3）配方复杂，加工工艺复杂，甜味不匀，各种香气相冲。
CN103402374 A公开了一种新蛇菊苷-罗汉果苷V混合物，包含重量比≥1:1和≤6:1的罗汉果苷V和新蛇菊苷组分，其中，所述新蛇菊苷组分由选自新蛇菊苷A、新蛇菊苷B和新蛇菊苷D的一种或多种化合物组成。所述配方中选用天然产物罗汉果苷V和新蛇菊苷进行复配，虽然利用罗汉果苷延后了新蛇菊苷的后苦，但两种甜味剂的组合对各自的后甜、后涩味、不良后味及金属味未能进行修饰和掩盖。
CN105639258A公开了一种可应用于食品和保健品中的新型食糖替代糖，其组成及配比为：赤藓糖醇99～99.97%，罗汉果甜苷0.01～0.5%，纽甜0.005～0.03%，所述百分含量为重量百分含量，在常温下将上述原料复配或复合即制成食糖替代糖。但是，该替代糖含有人工合成甜味剂纽甜，且未公开新型食用替代糖的甜度和甜感，单纯使用赤藓糖醇很难掩盖罗汉果甜苷和纽甜的后甜味及其它不良后味；另外，其制备方法只是将原料进行简单混合，由此导致高倍甜量很少，制得的产品均匀度、稳定性差，易分层，甜感不均匀的问题。
发明内容
本发明所要解决的技术问题是，克服现有技术存在的上述缺陷，提供一种原料为天然植物产物，复配口感好，甜度纯正、柔和，香气怡人，产品均匀度、稳定性好，天然安全无毒副作用的天然复配甜味剂。
本发明进一步要解决的技术问题是，克服现有技术存在的上述缺陷，提供一种工艺过程简单，适合大规模生产的天然复配甜味剂的制备方法。
本发明解决其技术问题所采用的技术方案如下：一种天然复配甜味剂，包括罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维。本发明选用的天然茶叶茶氨酸，具有镇静作用、保护神经细胞可用于对脑栓塞、脑出血、脑中风、脑缺血以及老年痴呆等疾病的防治、增强记忆力等作用更提升了该复配剂的附加作用，且其天然纯正的鲜爽味和甜味缩短了罗汉果甜苷V的后甜味时间，对莱鲍迪苷A的后涩味和苦味有掩盖和减效作用，又不会增加任何异味；膳食纤维无任何不良异味，其天然清香增加了复配剂的饱和度，使复配剂的风味更柔和、清爽、自然，延长了食用后的清凉感觉，与天然茶叶茶氨酸的协同作用，能很好的修饰和掩盖罗汉果甜苷V和莱鲍迪苷A的不良后味。
优选地，所述复配甜味剂中各原料的重量份为：罗汉果甜苷V 0.5～10.0份、莱鲍迪苷A 1～10份、天然茶叶茶氨酸0.1～2.0份（更优选0.2～1.0份）和膳食纤维60～90份（更优选65～80份）。若复配剂中罗汉果甜苷V、莱鲍迪苷A或天然茶叶茶氨酸中，任一用量过多或过少，都会影响甜味剂的清爽、清凉口感。
优选地，所述罗汉果甜苷V的纯度为20～52%。
优选地，所述莱鲍迪苷A的纯度为95～99%。
优选地，所述天然茶叶茶氨酸的纯度为10～30%。
优选地，所述膳食纤维中以果胶计算纯度为40～90%（更优选45～55%）。所述膳食纤维优选为水溶性罗汉果膳食纤维。
优选地，所述罗汉果甜苷V的制备工艺为：提取，膜分离，脱色，浓缩，灭菌，收膏，干燥。具体为，先将罗汉果用破碎机破碎，再用1～2倍量的沸水提取≥2次，然后用20000～40000D分子量的纳滤膜分离，截留液采用阴阳离子树脂脱色，脱色后的截留液用反渗透膜在20～25℃、1.5MPa压力条件下浓缩至Brix15～20，在频率为50Hz、120～125℃温度下灭菌，收集灭菌液，采用真空浓缩收膏至Brix65～70，收膏液在50～70℃、-0.095MPa条件下进行真空干燥，即成。该生产工艺与传统工艺通过提取，大孔树脂吸附，乙醇解析，脱色，真空浓缩，灭菌，干燥完全不同，全过程的溶媒只使用水，口感好且安全无毒副作用。
优选地，所述天然茶叶茶氨酸的制备工艺为：茶叶粉碎，室温提取，膜分离，浓缩，灭菌，干燥。具体为，将茶叶粉碎至20～40目，室温下，用2～4倍量的水提取≥2次，每次20～40min，提取液严密过滤后，用6000～10000D分子量纳滤膜分离，截留液真空浓缩至Brix30～35，在频率为50Hz、120～125℃温度下灭菌，灭菌液在50～70℃、-0.095MPa条件下进行真空干燥，即成。
本发明进一步解决其技术问题所采用的技术方案如下：一种天然复配甜味剂的制备方法，包括以下步骤：
（1）溶解、过滤、浓缩、灭菌：将罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维溶解于水中，过滤，真空浓缩，灭菌，得灭菌液；
（2）收膏、干燥、整粒：将步骤（1）所得灭菌液进行收膏，收膏液真空干燥，干燥后的干粉经整粒，即成。
本发明方法各原料组分通过水溶解工艺，可以使各原料之间充分溶解混合、相互作用，通过大量的组合配方试验，各原料组分之间产生的协同、掩盖、修饰、增效、减效等作用，使各原料组分之间发生了微妙的变化，最大程度发挥了各组分之间的性质优势，对罗汉果甜苷V和莱鲍迪苷A的不良后味的掩盖和修饰产生了意想不到的效果，且无其它不良滋味、气味。
优选地，步骤（1）中，用于溶解的水的用量为各原料总质量的15～20倍。
优选地，步骤（1）中，所述过滤采用孔径为0.2～1.0μm（更优选0.25μm）的陶瓷膜。通过陶瓷膜过滤，可很好的过滤掉原料或生产过程中产生的外来杂质、异物及其它各原料之间反应产生的少许沉淀，使复配甜味剂口味更纯正，均匀度更好，性质更稳定。
优选地，步骤（1）中，所述真空浓缩的温度为45～55℃，压力为-0.080～-0.095MPa，浓缩至固形物含量为30～40%为止。
优选地，步骤（1）中，所述灭菌的温度为120～125℃，频率为40～60Hz。
优选地，步骤（2）中，所述收膏后的物料固形物含量为50～70%。
优选地，步骤（2）中，所述真空干燥的温度为25～55℃，压力为-0.090～-0.095MPa，干燥至含水率≤5%。真空干燥优选采用连续低温真空带式干燥机。
本发明的有益效果如下：
（1）本发明复配甜味剂的原料属纯天然植物产物，罗汉果甜苷V和莱鲍迪苷A的搭配，对比单独使用罗汉果苷V，甜度提升、成本大大降低，适合普通消费者使用；且其中添加的天然茶叶茶氨酸和膳食纤维能与罗汉果甜苷V和莱鲍迪苷A相互作用，提升了该复配剂的作用，且修饰和掩盖了罗汉果甜苷V和莱鲍迪苷A的不良后味，口味纯正，甜感与蔗糖非常相似，均匀度好，性质稳定；
（2）本发明复配甜味剂具有低热量、纯天然等特点，日常食用不会引起如一般功能性糖类过量食用所造成的腹胀、肠鸣、腹泻等肠胃不适现象，且具有镇静作用、保护神经细胞可用于对脑栓塞、脑出血、脑中风、脑缺血以及老年痴呆等疾病的防治，具有增强睡眠、提高记忆力等作用，可用于保健食品、特殊医学用途配方食品、其它普通食品或常用蔗糖替代品，其配方科学新颖、安全，应用广泛，市场前景特别广阔；
（3）本发明方法生产工艺简单、稳定，天然安全、成本接近蔗糖，适合大规模生产。
附图说明
图1是本发明实施例1天然复配甜味剂电子舌品评检测数据图；
图2是本发明实施例2天然复配甜味剂电子舌品评检测数据图；
图3是本发明实施例3天然复配甜味剂电子舌品评检测数据图。
具体实施方式
下面结合实施例对本发明作进一步说明。
本发明实施例所使用的莱鲍迪苷A和膳食纤维均购于江西海富生物工程有限公司；本发明实施例所使用的陶瓷膜型号WTM-CM-02，购于杭州沃腾；本发明实施例所使用的食品添加剂或材料，如无特殊说明，均通过常规商业途径获得。
参考例1
罗汉果甜苷V的制备工艺为：挑选100kg新鲜成熟的罗汉果，用破碎机破碎，然后加入到沸水中提取4次，每次用水量为150L，收集四次提取液610L严密过滤，然后用30000D分子量纳滤膜分离，再用各装有10L的阴阳离子树脂柱按照先阴后阳脱色，脱色后的23.5kg截留液采用反渗透膜在25℃、1.5MPa压力条件下浓缩至Brix17，然后再在频率为50Hz，122℃的温度条件下灭菌，收集灭菌液，采用真空浓缩收膏至Brix68，收膏液在60℃、-0.095MPa条件下进行真空干燥，最后得干粉0.92kg，测得罗汉果甜苷V的含量为51.0%。
参考例2
天然茶叶茶氨酸的制备工艺为：挑选20kg当年新产春茶（干叶中茶氨酸含量为2.3%），破碎至20～40目，室温下，用水提取2次，第一次用水80L提取30min，第二次用水60L提取30min，收集两次提取液138L严密过滤，然后用8000D分子量纳滤膜分离，截留液真空浓缩至Brix32，然后在频率为50Hz，122℃的温度条件下灭菌，灭菌液在60℃、-0.095MPa条件下进行真空干燥，最后得干粉1.98kg，测得茶氨酸的含量为21.4%。
天然复配甜味剂实施例1～3
天然复配甜味剂实施例1～3中各原料重量份，如表1所示：
表1 天然复配甜味剂实施例1～3中各原料重量份表
Figure DEST_PATH_IMAGE001
注：表中罗汉果膳食纤维的纯度以果胶计算。
天然复配甜味剂及其制备方法的制备方法实施例1～3
（1）溶解、过滤、浓缩、灭菌：分别按照表1中实施例1～3的各原料重量份，用相当于实施例1～3各原料总质量18倍的水进行充分溶解，采用孔径为0.25μm的陶瓷膜过滤，再在50℃，压力-0.090MPa下，浓缩至固形物含量为35%为止，最后用UHT在122℃、50Hz频率下进行灭菌，分别得灭菌液1～3；
（2）收膏、干燥、整粒：分别将步骤（1）所得灭菌液1～3进行收膏，至固形物含量达到60%即可，最后在35℃，压力-0.095MPa下用连续低温真空带式干燥机进行连续真空干燥至含水率≤5%，干燥后的干粉经过整粒机整粒，即成。
将实施例1～3天然复配甜味剂的特性进行测定。
方法一：采用21人组盲试品评，结果如表2所示。
其中，甜度测试的方法为：以5%和10%的蔗糖为对照，配制与其甜度相当的甜味剂溶液，通过计算甜味剂与蔗糖用量的比值，评价其甜度；滋味、气味（甜感和口感）测试的方法为：配制与1%、5%和10%的蔗糖甜度相当的甜味剂溶液，评价其滋味、气味（甜感和口感）。
表2实施例1～3天然复配甜味剂的特性品尝结果
Figure DEST_PATH_IMAGE003
由表2可知，实施例1～3天然复配甜味剂均无罗汉果甜苷V、莱鲍迪苷A的不良后味，口感清爽、清凉，口味纯正，均匀性好，性质稳定。
方法二：采用TS-5000Z智能味觉分析系统即电子舌进行品评，采用同人舌头味觉细胞工作原理相类似的人工脂膜传感器技术，可以客观数字化的评价食品或药品等样品的苦味、涩味、酸味、咸味、鲜味、甜味、原料本味等基本味觉感官指标，同时还可以分析苦的回味、涩的回味和鲜的回味(丰富度)。根据其检测数据绘图，实施例1～3天然复配甜味剂电子舌品评检测数据图分别如图1～3所示。由图1～3可知，以质量浓度1%的蔗糖为标准，单独莱鲍迪苷A（简称RA）偏向于草药味即原料本味很强烈，单独50%罗汉果苷V（简称50%苷V）在回甘上强烈；而仅50%罗汉果苷V+莱鲍迪苷A（简称50%苷V+RA）复配后，在回甘、草药味均没有明显减弱，在口感上相对于单独的罗汉果苷V、莱鲍迪苷A没有明显的区别，不能互相修饰，与蔗糖的口味存在较大区别；本发明实施例1～3天然复配甜味剂，通过复配后虽然还存在微量的回甘和草药味，但口感已非常接近于蔗糖。

Claims (9)

1.一种天然复配甜味剂，其特征在于：所述复配甜味剂中各原料的重量份为：罗汉果甜苷V 0.5～10.0份、莱鲍迪苷A 1～10份、天然茶叶茶氨酸0.1～2.0份和膳食纤维60～90份；；所述罗汉果甜苷V的纯度为20～52%；所述莱鲍迪苷A的纯度为95～99%；所述天然茶叶茶氨酸的纯度为10～30%；所述膳食纤维中以果胶计算纯度为40～90%；
所述膳食纤维是水溶性罗汉果膳食纤维。
2.根据权利要求1所述天然复配甜味剂，其特征在于：所述罗汉果甜苷V的制备工艺为：提取，膜分离，脱色，浓缩，灭菌，收膏，干燥。
3.根据权利要求1所述天然复配甜味剂，其特征在于：所述天然茶叶茶氨酸的制备工艺为：茶叶粉碎，室温提取，膜分离，浓缩，灭菌，干燥。
4.根据权利要求2所述天然复配甜味剂，其特征在于：所述天然茶叶茶氨酸的制备工艺为：茶叶粉碎，室温提取，膜分离，浓缩，灭菌，干燥。
5.一种如权利要求1～4之一所述天然复配甜味剂的制备方法，其特征在于，包括以下步骤：
（1）溶解、过滤、浓缩、灭菌：将罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维溶解于水中，过滤，真空浓缩，灭菌，得灭菌液；
（2）收膏、干燥、整粒：将步骤（1）所得灭菌液进行收膏，收膏液真空干燥，干燥后的干粉经整粒，即成。
6.根据权利要求5所述天然复配甜味剂的制备方法，其特征在于：步骤（1）中，用于溶解的水的用量为各原料总质量的15～20倍；所述过滤采用孔径为0.2～1.0μm的陶瓷膜。
7.根据权利要求5或6所述天然复配甜味剂的制备方法，其特征在于：步骤（1）中，所述真空浓缩的温度为45～55℃，压力为-0.080～-0.095MPa，浓缩至固形物含量为30～40%为止；所述灭菌的温度为120～125℃，频率为40～60Hz。
8.根据权利要求5或6所述天然复配甜味剂的制备方法，其特征在于：步骤（2）中，所述收膏后的物料固形物含量为50～70%；所述真空干燥的温度为25～55℃，压力为-0.090～-0.095MPa，干燥至含水率≤5%。
9.根据权利要求7所述天然复配甜味剂的制备方法，其特征在于：步骤（2）中，所述收膏后的物料固形物含量为50～70%；所述真空干燥的温度为25～55℃，压力为-0.090～-0.095MPa，干燥至含水率≤5%。
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