CN107712808A - A kind of preparation method of compound sweetener - Google Patents
A kind of preparation method of compound sweetener Download PDFInfo
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- CN107712808A CN107712808A CN201711165869.1A CN201711165869A CN107712808A CN 107712808 A CN107712808 A CN 107712808A CN 201711165869 A CN201711165869 A CN 201711165869A CN 107712808 A CN107712808 A CN 107712808A
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- compound sweetener
- taste
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 58
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 58
- 150000001875 compounds Chemical class 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 71
- 229930006000 Sucrose Natural products 0.000 claims abstract description 39
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 38
- 239000005720 sucrose Substances 0.000 claims abstract description 36
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229940013618 stevioside Drugs 0.000 claims abstract description 31
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000019202 steviosides Nutrition 0.000 claims abstract description 30
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 27
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 27
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 27
- 238000001694 spray drying Methods 0.000 claims abstract description 19
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 9
- -1 stevioside glucoside Chemical class 0.000 claims abstract description 9
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 8
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 8
- 229930182478 glucoside Natural products 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 30
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 28
- 235000000346 sugar Nutrition 0.000 claims description 26
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 23
- 235000009508 confectionery Nutrition 0.000 claims description 18
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 16
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 16
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 15
- 239000000377 silicon dioxide Substances 0.000 claims description 15
- 229910021529 ammonia Inorganic materials 0.000 claims description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 13
- 239000000811 xylitol Substances 0.000 claims description 13
- 235000010447 xylitol Nutrition 0.000 claims description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 13
- 229960002675 xylitol Drugs 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 11
- 229930091371 Fructose Natural products 0.000 claims description 10
- 239000005715 Fructose Substances 0.000 claims description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 229930182470 glycoside Natural products 0.000 claims description 2
- 150000002338 glycosides Chemical class 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims 1
- 238000005576 amination reaction Methods 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 230000036252 glycation Effects 0.000 claims 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims 1
- 235000019408 sucralose Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 229930014626 natural product Natural products 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 description 34
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 23
- 238000004108 freeze drying Methods 0.000 description 16
- 239000002253 acid Substances 0.000 description 14
- 239000000843 powder Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 244000269722 Thea sinensis Species 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013681 dietary sucrose Nutrition 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 125000003599 L-arabinosyl group Chemical group C1([C@H](O)[C@@H](O)[C@@H](O)CO1)* 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000037358 bacterial metabolism Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 239000006068 taste-masking agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000002110 toxicologic effect Effects 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/38—L-sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention provides a kind of preparation method of compound sweetener, and the preceding taste of the compound sweetener is soft, rear taste is clean, and no impurity taste occurs, and possesses the mouthfeel similar to sucrose.It is characterized in that by trehalose, arabinose (composition A), stevioside glucoside, L glycine and its derivative (composition B) are well mixed with other natural sweet tastes (composition C) by certain formula rate, or be dissolved in water by formula rate, then condensing crystallizing or spray drying and be made.The present invention take full advantage of stevioside glucoside natural products there is characteristic that sweet taste strengthens and L glycine and its derivative go to clean taste and it is bad after taste the characteristics of, overcoming stevioside glucoside sweetener has the defects of rear bitter taste in mouthfeel, the sweet taste of compound sweetener is set to press close to sucrose, it is in good taste, heat is low, cost is low, can be widely used in various food and beverage processing.
Description
Technical field
The present invention relates to a kind of compound sweetener in preparation method.
Background technology
Sucrose is widely used, especially in the drinks such as coffee, milk, fruit juice always as general diet product sweetener
It is a large amount of to use.In the last few years, with expanding economy and the raising of people's lives wealth, obesity, hypertension, glycosuria
Disease, carious tooth etc. become the high morbidity in crowd, and generations of these height morbidities are considered as with eating habit and diet structure especially
It is excessively to have substantial connection with sucrose intake.Therefore, people's demand is safe and healthy, empty calory, the non-battalion for being not involved in body metabolism
The type of supporting sweetener.Due to the difference of consumer individual's taste, like the degree different sugariness in food and beverage.Mix with
Cane-sugar taste is similar, and the low natural sweetener of energy can effectively slow down the generation of above-mentioned illness, therefore the present invention answers
There are extensive market prospects with sweetener.
Trehalose its gentle tasty and refreshing saccharoid, just right sugariness are that sucrose can not compare.And trehalose is day
Most stable of sugar in right disaccharide, being heated 30 minutes under the conditions of 100 DEG C, pH 3.0 will not also colour, decompose, and marine alga
Sugar has chemiluminescence to sweet taste, the fragrance of food, can improve the sweet taste quality of other synthetic sweeteners such as Aspartame, it
And can is relaxed, partly covers other disagreeable tastes, reduces astringent taste and bitter taste, and abirritation is played to the tart flavour of a part.But its sweet tea
Degree only has the half of same sucrose, does not reach requirement of the market to natural sweetener sugariness, high sweetener is added to marine alga
In sugar, the purpose of regulation taste and flavor can be reached.
L-arabinose also has the mouthfeel similar to sucrose, and arabinose can prevent suction of the glucose in human body
Receive.The most representational physiological action of L-arabinose is selectively to influence the invertase in small intestine, so as to suppress sucrose
Absorption.It is reported that adding 3.5% L-arabinose in sucrose, the absorption of 60-70% sucrose can be suppressed, made for a long time
With blood sugar for human body can be reduced.Therefore, appropriate L-arabinose is added in sweetener and does not just have to concern edible excessive sugarcane
Sugar, reach the effect for slowing down above-mentioned disease.
Stevioside is a kind of safe sweetening agent, ratifies to use by FDA, domestic and international a large amount of toxicological experiments
As a result show, discharged after stevioside intake human body with original shape through excrement and urine, no teratogenesis, mutagenesis, carcinogenicity, and not by
Bacterial metabolism, therefore be the preferable new sugar source of health for the alternative sucrose generally acknowledged both at home and abroad at present.In Japan, its annual turnover
Occupy first of the high sweetener of non-nutritive, be widely used in health drink, low calorie foods and medical industry.Stevioside
In Lay bud enlightening glycosides A (Rebaudioside A) sweet taste it is pure, sugariness is 350~450 times of sucrose.RA and RM value is higher,
Stevioside mouthfeel gets over sweet tea, and sweet taste is purer, not bitter；But RA values are higher, the sweet taste of stevioside is longer, influences compound sugar
Mouthfeel, RM values are higher, and the sweet taste of stevioside is a kind of raw material of preferably compound sweetener closer to sucrose.
L- glycine has the sweet taste of uniqueness, can relax acid, alkali taste, covers the bitter taste that saccharin is added in food and strengthens sweet tea
Taste.It can do food flavor, and tart flavour corrigent, buffer are used as in synthetic sake and superior feed；Salted white,
It is used as additive when sweet tea sauce, soy sauce, vinegar and fruit juice, to improve flavour of food products, taste, keep original flavor, offer sources of sweetness etc.；May be used also
To cook preservative, there is certain anti-corrosion, bacteriostasis, bitter taste masking agent can also be made.
Beneficial effects of the present invention
The present invention takes full advantage of trehalose and the mouthfeel of arabinose is similar to sucrose, due to trehalose and arabinose
Sugariness there was only 50% of sucrose or so, it is impossible to meet the needs of market is to their sugarinesses, and their price is sucrose
10 times or so, the cost of product is added, which greatly limits the application of trehalose and arabinose.Originally in the trehalose of invention
On the basis of arabinose compound sweetener, compound sweetener can be significantly increased by adding 5%~10% stevioside
Sugariness.Because the sweetness time of stevioside compound sweetener is longer, the mouthfeel of the compound sweetener of the present invention is have impact on, is added
After entering the natural sweeteners such as fructose, sucrose, maltose, the taste of compound sweetener of the present invention can be allocated, its mouthfeel is more connect
It is bordering on sucrose.Under identical sugariness, the cost of compound sweetener of the invention is the 1/3~1/2 of sucrose, is substantially reduced multiple
Cost with sweetener.There is L-arabinose in the compound sweetener of the present invention, absorption of the human body to sugar can be suppressed, without load
The excessive intake of heart sugar.The novel sweetener of the present invention has low heat value, in good taste, cost-effective, has and very high applies valency
Value, can be widely used in the patients such as obesity, diabetes, also meet vast pursuit need low in calories or empty calory consumer
Ask.
The content of the invention
Because the sugariness of trehalose is the 45% of sucrose, the sugariness of L-arabinose also only has 50% or so, and sugariness can not
Meet market demands.Therefore, the present invention adds natural high power sweet taste on the basis of trehalose and L-arabinose compound sugar
Agent-stevioside glucoside, this can significantly improve the sugariness of compound sugar of the present invention, but stevioside sweetness time is longer than sucrose,
Seem unnatural.Inventor after 5~50 parts of L- glycine and component C is added, the mouthfeel of sweetener of the invention is soft,
It is refrigerant, and sweetness time also substantially shortens, and does not have miscellaneous taste to occur, and is a kind of preferably generation sugar, has very high commercial value.
L-arabinose has the function for the absorption for preventing human body to sugar, when disposably taking in excessive, L-arabinose
Blood glucose is had a great influence, is unfavorable for the health of hypoglycemia crowd.Inventor has found trehalose：L-arabinose=20:1~2:
1 proportioning, without having to worry about the excessive demand taken in L-arabinose, meet general population.
The technical scheme is that：A kind of compound sweetener, by component A, B, C by formula rate combination drying, crushing
Or by each component by formula rate it is soluble in water, then condensing crystallizing, freeze-drying or spray drying and compound sweetener is made
Powder.The compound sweetener sugar cube, dining table sugar for being made that specification is 1g are packed with conventional method；Specification 50~5000g baking sugar,
Low-sugar drink sugar；Baking sugar, low-sugar drink sugar of the specification in 5kg~50kg.
Weight between component A, B, C is than scope：Composition A is preferably trehalose：Arabinose=20:1~2:1；Into
The gross mass for dividing C is the 1/10~1/5 of composition A；Composition B is stevioside glucoside, wherein component A：Component B=5/1~50/1.
Application example 1：Composition A：300 parts of trehalose, 15 parts of L-arabinose；Composition B：20 parts of stevioside, the sweet ammonia of L-
15 parts of acid；；Composition C：10 parts of fructose, 5 parts of sucrose, 5 parts of maltose, 10 parts of xylitol, 15 parts of beta-schardinger dextrin and silica 1
Part.By above composition, spray drying or freeze-drying obtain compound sweetener powder.
Application example 2：Composition A：400 parts of trehalose, 50 parts of L-arabinose；Composition B：30 parts of stevioside, the sweet ammonia of L-
15 parts of acid；；Composition C：12 parts of fructose, 15 parts of sucrose, 10 parts of maltose, 10 parts of xylitol, 20 parts of beta-schardinger dextrin and silica 1
Part.By above composition, spray drying or freeze-drying obtain compound sweetener powder.
Application example 3：Composition A：500 parts of trehalose, 100 parts of L-arabinose；Composition B：50 parts of stevioside, the sweet ammonia of L-
15 parts of acid；；Composition C：25 parts of fructose, 50 parts of sucrose, 10 parts of maltose, 10 parts of xylitol, 10 parts of beta-schardinger dextrin and silica 1
Part.By above composition, spray drying or freeze-drying obtain compound sweetener powder.
Application example 4：Composition A：250 parts of trehalose, 20 parts of L-arabinose；Composition B：35 parts of stevioside, the sweet ammonia of L-
15 parts of acid；；Composition C：50 parts of sucrose, 10 parts of maltose, 10 parts of xylitol, 10 parts of beta-schardinger dextrin and silica 1 part.By more than
Composition, spray drying or freeze-drying obtain compound sweetener powder.
Application example 5：Composition A：350 parts of trehalose, 30 parts of L-arabinose；Composition B：38 parts of stevioside, the sweet ammonia of L-
15 parts of acid；；Composition C：23 parts of sucrose, 8 parts of maltose, 10 parts of xylitol, 15 parts of beta-schardinger dextrin and silica 1 part.By more than
Composition, spray drying or freeze-drying obtain compound sweetener powder.
Application example 6：Composition A：280 parts of trehalose, 26 parts of L-arabinose；Composition B：33 parts of stevioside, the sweet ammonia of L-
15 parts of acid；；Composition C：30 parts of fructose, 17 parts of sucrose, 8 parts of maltose, 10 parts of xylitol, 15 parts of beta-schardinger dextrin and silica 1
Part.By above composition, spray drying or freeze-drying obtain compound sweetener powder.
Example 7：Composition A：450 parts of trehalose, 10 parts of L-arabinose；Composition B：23 parts of stevioside, L- glycine 1
Part；Composition C：17 parts of sucrose, 8 parts of maltose, 15 parts of beta-schardinger dextrin and silica 1 part.By above composition, spray drying or
Freeze-drying obtains compound sweetener powder.
Embodiment
In order to illustrate more clearly of the technical scheme of invention, embodiment will be described in detail below, in describing below
Embodiment be only some embodiments of the present invention, its purpose is only that being best understood from present disclosure is not intended to limit the present invention
Protection domain：
Instantiation 1：Composition A：300 parts of trehalose, 15 parts of L-arabinose；Composition B：20 parts of stevioside, the sweet ammonia of L-
15 parts of acid；Composition C：10 parts of fructose, 5 parts of sucrose, 5 parts of maltose, 10 parts of xylitol, 15 parts of beta-schardinger dextrin and silica 1 part.
By above composition, spray drying or freeze-drying obtain compound sweetener powder.
Instantiation 2：Composition A：400 parts of trehalose, 50 parts of L-arabinose；Composition B：30 parts of stevioside, the sweet ammonia of L-
18 parts of acid；Composition C：12 parts of fructose, 15 parts of sucrose, 10 parts of maltose, 10 parts of xylitol, 20 parts of beta-schardinger dextrin and silica 1
Part.Above composition is dissolved in 10% ethanol solution, spray drying or heating crystallization obtain compound sweetener.
Instantiation 3：Composition A：500 parts of trehalose, 100 parts of L-arabinose；Composition B：50 parts of stevioside, the sweet ammonia of L-
20 parts of acid；Composition C：25 parts of fructose, 50 parts of sucrose, 10 parts of maltose, 10 parts of xylitol, 10 parts of beta-schardinger dextrin and silica 1
Part.Above composition is mixed after crushing or being dissolved in hot water, spray drying or freeze-drying obtain compound sweetener.
Instantiation 4：Composition A：250 parts of trehalose, 20 parts of L-arabinose；Composition B：35 parts of stevioside, the sweet ammonia of L-
10 parts of acid；Composition C：50 parts of sucrose, 10 parts of maltose, 10 parts of xylitol, 10 parts of beta-schardinger dextrin and silica 1 part.By more than
After composition mixes crushing or is dissolved in hot water, spray drying or freeze-drying obtain compound sweetener.
Instantiation 5：Composition A：350 parts of trehalose, 30 parts of L-arabinose；Composition B：38 parts of stevioside, the sweet ammonia of L-
15 parts of acid；Composition C：23 parts of sucrose, 8 parts of maltose, 10 parts of xylitol, 15 parts of beta-schardinger dextrin and silica 1 part.Will more than into
Divide after mixing crushing or being dissolved in hot water, spray drying or freeze-drying obtain compound sweetener powder.
Instantiation 6：Composition A：280 parts of trehalose, 26 parts of L-arabinose；Composition B：33 parts of stevioside, the sweet ammonia of L-
12 parts of acid；Composition C：30 parts of fructose, 17 parts of sucrose, 8 parts of maltose, 10 parts of xylitol, 15 parts of beta-schardinger dextrin and silica 1
Part.Above composition is mixed after crushing or being dissolved in hot water, spray drying or freeze-drying obtain compound sweetener powder.
Instantiation 7：Composition A：450 parts of trehalose, 10 parts of L-arabinose；Composition B：23 parts of stevioside, the sweet ammonia of L-
1 part of acid；Composition C：17 parts of sucrose, 8 parts of maltose, 15 parts of beta-schardinger dextrin and silica 1 part.By above composition mix crush or
After being dissolved in hot water, spray drying or freeze-drying obtain compound sweetener powder.
Invention application example 8：The drying condition that above embodiment is used for：
1st, the present invention can use centrifugal spray dryer, and drying condition is compound sweetener solution：Drying aid=10:
1, feed thickness 16%, pan feeding flow 20L/min, pan feeding temperature 50 C, 156 DEG C of EAT, rotating speed of shower nozzle 25000r/min.
2nd, the present invention can be also dried using freeze-drying, and condition is：
1), by compound sweetener solution, precooling 2 hours, the moisture in compound sweetener solution are abundant at -30 DEG C
Freeze；
2), vacuum constant temperature is dried：Compound sweetener solution after freezing is put into the dryness storehouse of freeze dryer rapidly, started
Vacuumize until vacuum maintains 30Pa in dryness storehouse, keep between temperature maintains -25 DEG C in dryness storehouse, drying 6 hours；
3), vacuum and heating drying：Heating plate is heated in dryness storehouse, until temperature reaches 35 DEG C and maintained in dryness storehouse
25min, then heat to 60 DEG C and maintain 1.5 hours, vacuum maintains 20Pa in dryness storehouse；
4), vacuum cool-down is dried：Temperature in dryness storehouse is regulated and controled, greenhouse cooling in dryness storehouse to 40 DEG C and is maintained
2 hours, vacuum maintained 20Pa in dryness storehouse, until drying.
Invention application example 9：Specification is made in the compounding Icing Sugar conventional method packaging that spray drying and freeze-drying obtain
For 1g compound sweetener sugar cube, dining table sugar；Baking sugar, low-sugar drink sugar of the specification in 50~5000g；Specification 5kg~
50kg baking sugar, low-sugar drink sugar.
Sensory evaluation examples of implementation：
With distilled water configuration testing liquid (water temperature is 25 DEG C or so), taste panel is formed by 5 men and 5 Mies,
After tasting a sample, until imperceptible pleasant impression, the time is recorded, then taste next sample.Every member will also be to sample
The taste and flavor of product is made an appraisal, including the sweet taste speed of sensation, excitant, warm cool feeling and rear pleasant impression etc..According to above-mentioned
Measuring method, determine sugariness, sensory evaluation such as table one.
Table one
After a dilutes 2 times, mouthfeel is similar to Example 5；b10% sweetness is 1.
Claims (6)
1. a kind of preparation method of compound sweetener, it is characterized in that be made up of the component of A, B, C tri-, by each component dry, pulverize by
Formula rate mix or by each component by formula rate it is soluble in water, then condensing crystallizing or spray drying and be made；Wherein
Composition A is by 50~500 parts of trehalose, 20~120 parts of arabinose；
Composition B is by 1~50 part of stevioside glucoside, 0~30 part of Sucralose, L- glycine or/and L- glycine derivatives 5~50
Part；
Composition C is by 0~50 part of fructose, 5~50 parts of sucrose, 0~50 part of maltose, 0~50 part of xylitol, beta-schardinger dextrin 5~30
2 parts of part and silica.
A kind of 2. preparation method of compound sweetener according to claim 1, it is characterized in that the compound sugar based on composition A
Preferably trehalose：Arabinose=50:1~3:1.
A kind of 3. preparation method of compound sweetener according to claim 1, it is characterized in that composition B stevioside glucoside sweet tastes
Agent is general glycoside 95% as component A, RA20%-RA80%, RM20%-80% stevioside；L- glycine derivatives are the sweet ammonia of L-
Sour amination or glycation product, wherein component A：Component B=50:1~20:1.
A kind of 4. preparation method of compound sweetener according to claim 1, it is characterized in that composition C gross mass is composition
The 1/10~1/5 of A.
A kind of 5. preparation method of compound sweetener according to claim 1, it is characterized in that spray drying sugar juice condition
For compound sweetener solution：Drying aid=1~10:1, feed thickness 10%~50%, pan feeding 1~100L/min of flow, pan feeding
30~75 DEG C of temperature, 80~200 DEG C of EAT, 10000~35000r/min of rotating speed of shower nozzle.
6. a kind of preparation method of compound sweetener according to claim 1, it is characterized in that:
1), by compound sweetener solution, precooling 1~2 hour, the moisture in compound sweetener solution fully freeze at -30 DEG C
Knot；
2), vacuum constant temperature is dried：Compound sweetener solution after freezing is put into the dryness storehouse of freeze dryer rapidly, starts to take out very
It is empty until vacuum maintains 5~50Pa in dryness storehouse, keep between temperature maintains -30~-10 DEG C in dryness storehouse, drying 2
~10 hours；
3), vacuum and heating drying：Heating plate is heated in dryness storehouse, until temperature reaches 35~40 DEG C and maintained in dryness storehouse
20~30min, then heat to 55~75 DEG C and maintain 1~2 hour, vacuum maintains 10~40Pa in dryness storehouse；
4), vacuum cool-down is dried：Temperature in dryness storehouse is regulated and controled, greenhouse cooling in dryness storehouse to 35~40 DEG C and is maintained
1~2 hour, vacuum maintained 10~30Pa in dryness storehouse, until drying.
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| CN112869108A (en) * | 2021-02-25 | 2021-06-01 | 杭州衡美食品科技有限公司 | Preparation process of low-GI sucrose substitute composition |
| CN114052236A (en) * | 2020-07-29 | 2022-02-18 | 盐城捷康三氯蔗糖制造有限公司 | High-sweetness low-calorie compound sweetener crystal and preparation method thereof |
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