CN1079653C - Method for making new-type compound sweetener - Google Patents
Method for making new-type compound sweetener Download PDFInfo
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- CN1079653C CN1079653C CN97114267A CN97114267A CN1079653C CN 1079653 C CN1079653 C CN 1079653C CN 97114267 A CN97114267 A CN 97114267A CN 97114267 A CN97114267 A CN 97114267A CN 1079653 C CN1079653 C CN 1079653C
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Abstract
The present invention provides a method for preparing a compound sweetening agent (sweet fructose) with pure flavour. The present invention is characterized in that component A is composed of a sulfanilamido artificial sweetening agent (A1) and a polypeptide type sweetening agent (A2); the component A, a natural glucoside type sweetening agent (componebt B) and a flavour correcting substance (componnet C) are uniformly mixed according to a certain formula or dissolve in water according to the proportion of the formula; then the compound sweetening agent with pure flavour can be prepared by concentration and crystallisation. The sweetening agent prepared by the present invention has the advantages of good flavour and high heat resistance. The sweetening agent prepared by the present invention can be used for producing non-sugar beverage or health-care beverage.
Description
The present invention relates to the preparation method of a kind of compound sweetener (the sweet sugar of fruit).
At present, the high-intensity sweeteners that uses in the world wide is still based on the sulfophenyl sweetener, neighbour-sulfonylbenzoylimine sodium (Sodium saccharide is arranged, saccharin sodium), sodium cyclohexylsulfamate (Sodium yclomate, honey element) and 6-methyl-3,4-dihydro-1,2,3-thiazine-4-ketone-2,2-dioxide potassium (Potassimm acesmlfame, AK sugar) etc.The local flavor characteristics of this class artificial sweetening agent are that when higher concentration, the sugariness multiple obviously reduces, and has significantly aftertaste or back bitter taste.With AK sugar is example, and (comparing) its sugariness with 3% sucrose solution under normal conditions is 201 times, aftertaste not obvious [Wang Dalu land etc., Food Science, 1994 (10): 9-12].But when concentration reached the sugariness of 8% sucrose solution, the relative sweetness of AK sugar was then less than 154 times, and bitter taste after having quite significantly.Other sulfophenyl sweeteners also have similar phenomenon, even more obvious.These characteristics have greatly limited their application in fields such as food, medicine or daily use chemicals, because in common confectionery or beverage, sucrose concentration will reach could feel more comfortable sweet taste more than 10%.
Before the present invention, also having the report suggestion that two kinds of different sweeteners are mixed uses, to weaken the bad aftertaste of certain sweetener, as saccharin sodium and honey element are used [Cameron, 1945 in 1: 9 ratio, Cam.J.Res.23 (E): 139], saccharin sodium and asparagus fern sugar (Aspartame) are used [Homler, 1984, Food Tech.38 (7): 50-55], or AK sugar and asparagus fern sugar is used [Beverage World, 1983 (4): 48] etc.Though these methods have been improved the aftertaste of sweetener to a certain extent, but just simply two kinds of different sweeteners are mixed according to use experience, fail fundamentally to overcome the shortcoming of these sweeteners, can not provide a kind of sweetener prescription of function admirable, to satisfy the needs of food industry market different levels.
Purpose of the present invention be intended to avoid the deficiencies in the prior art and provide that a kind of local flavor is good, heat resistance good, easy to use and can be used for making the preparation method of the compound sweetener of sugar-free beverage or health beverages.
The object of the present invention is achieved like this:
The preparation method of a kind of compound sweetener (fruit sweet sugar), it is characterized in that by A, B, C three components or at least A, B two components forms, with each component drying, pulverize press the formula rate mixing or each component pressed formula rate soluble in water, concentrated then, crystallization and making; Wherein:
Component A is made up of one or more sulfophenyl artificial sweetening agents (component A1) or polypeptide class sweetener (component A2), and the weight ratio of component A1 and component A2 is 1: 0-100;
B component is made up of one or more natural a kind of farm tools glucoside sweeteners, and the weight of component A and B component is 1: 0-1;
Component C is made up of one or more local flavor correctives, and these materials comprise natural carbohydrate, amino acid and salt thereof, organic acid and salt thereof, fumet and sweetener or plant extract,
The weight ratio of component A+B and component C is 1: 0-100.
Described sulfophenyl artificial sweetening agent (component A1) is meant AK sugar, saccharin sodium and honey element, polypeptide class sweetener (component A2) be meant asparagus fern sugar (aspartoyl methyl benzoate), Ali sweet (the aspartoyl ala amide, Alitame).
Described natural sugar glucoside sweetener is meant Momordica grosvenori glucoside (Mogroside) and derivative, Stevioside (Stevioside) and derivative thereof, glycyrrhizic acid (Clycyrrhizinate) and salt thereof.
Natural carbohydrate in the described local flavor corrective refers to ribose, wood sugar and xylitol, glucose, sorbierite, lactose, sucrose, palatinose, trehalose, maltodextrin or starch; Amino acid and salt thereof refer to 18 seed amino acids and the salt thereof of constitutive protein matter, as glycine, alanine, glutamic acid or sodium glutamate; Organic acid and salt thereof are meant organic acid and the salt thereof that contains 1-8 carbon, as lactic acid, malic acid, butanedioic acid, fumaric acid, tartaric acid, adipic acid, citric acid or potassium citrate, gluconic acid and sodium salt thereof; Fumet and sweetener are meant multiple flavouring material or increase sweet substance, as vanillic aldehyde, vanillic acid, maltol, ethyl maltol, cyclopentadienone or nucleotides.
Compound sweetener provided by the present invention (the sweet sugar of fruit) can use separately, is used for the production of sugar-free beverage or health food drink low in calories; Also can mix use with natural sweet taste things such as sucrose, HFCS, honey, be used for all kinds of confectioneries (as soda, beverage made of fruits or vegetables, jelly, ice cream, soy sauce, oyster sauce, pickles, preserved fruit, candy, gum, biscuit and dining table with sugar), (as sugar-coat and medical syrup and daily chemical products (as toothpaste) etc., product special flavour can be better like this for medicine.
Enumerate embodiment below, further specify the preparation method of this compound sweetener.
Embodiment one
According to the used batching of prescription one (seeing Table one), with after each component drying, the pulverizing,, with mixer various compositions are mixed then by each component of prescription weighing, promptly get compound sweetener.Operational flowchart such as Fig. 1.
Relative sweetness and local flavor [assay method is with reference to " Food Science " 1994 (10): 9-12] according to relative sweetness assay method and sense organ assay method detection compound sweetener.And, calculate the sugariness coefficient of synergism of this prescription according to theoretical relative sweetness.The preparation method of prescription two and prescription three (seeing Table) is with prescription one.
The prediction sugariness of table one different formulations, actual measurement sugariness, synergy and flavor characteristics (direct mixing method)
| Example | Component A (kg) | B component (kg) | Component C (kg) | Theoretical sugariness (doubly) | Actual measurement sugariness (doubly) | Coefficient of synergism (%) | Flavor evaluation | |||
| A1 | A2 | 1. | 2. | 3. | ||||||
| Prescription one | 0.10 AK sugar | 0.10 asparagus fern sugar | 0.05 arhat glucoside | 0.40 trehalose | 0.25 alanine | 0.10 extract | 50 | 71 | 42.0 | Sweet taste is pure, soft, tasty and refreshing. |
| Prescription two | 0.15 AK sugar | 0.28 honey element | 0.04 Stevioside | 0.40 lactose | 0.13 sodium saccharate | -- | 50 | 58 | 16.0 | Sweet taste is salubrious, inlet is mellow, strong |
| Prescription three | 0.08 saccharin sodium | 0.07 asparagus fern sugar | 0.03 glycyrrhizin | 0.65 palatinose | 0.02 maltol | 0.15 extract | 50 | 63 | 26.0 | The fragrant and sweet flavor of tool. |
Embodiment two
According to batching and prescription in prescription four (the seeing Table two), each composition weight of weighing is dissolved in the deionized water of 500ml boiling one by one, after the dissolving fully, is concentrated into hypersaturated state with Rotary Evaporators.Solution is transferred in the 300ml beaker, placed ice bath, slowly stir, promptly have crystallization to separate out, after the filtration, be drying to obtain the compound sweetener finished product.Mother liquor is reusable.Operational flowchart such as Fig. 2.
And detect the relative sweetness and the local flavor of compound sweetener according to the described separating method of embodiment one.The preparation method of prescription five and prescription six (seeing Table two) is with prescription four.
The prediction sugariness of table two different formulations, actual measurement sugariness, synergy and flavor characteristics (recrystallization method)
| Example | Component A (kg) | B component (kg) | Component C (kg) | Theoretical sugariness (doubly) | Actual measurement sugariness (doubly) | Coefficient of synergism (%) | Flavor evaluation | |||
| A1 | A2 | 1. | 2. | 3. | ||||||
| Prescription four | 0.14 AK sugar | 0.08 asparagus fern sugar | 0.03 glycyrrhizic acid | 0.60 sorbierite | 0.05 sodium glutamate | 0.10 extract | 50 | 68 | 36.0 | Sweet taste is pure, soft, tasty and refreshing. |
| Prescription five | 0.07 AK sugar | 0.07 asparagus fern sugar | 0.04 Stevioside | 0.70 ribose | 0.02 nucleotides | 0.10 extract | 50 | 62 | 24.0 | Sweet taste is salubrious, soft, lighter. |
| Prescription six | 0.07 saccharin sodium | 0.38 honey element | 0.03 arhat glucoside | 0.50 xylitol | 0.02 vanillic aldehyde | -- | 50 | 57 | 14.0 | The fragrant and sweet flavor of tool, inlet are sweet flavor. |
Claims (4)
1, a kind of preparation method of compound sweetener, it is characterized in that by A, B, C three components or at least A, B two components form, with each component drying, pulverize press the formula rate mixing or each component pressed formula rate soluble in water, concentrated then, crystallization and making; Wherein:
Component A is made up of as component A2 as component A1 or polypeptide class sweetener one or more sulfophenyl artificial sweetening agents, and the weight ratio of component A1 and component A2 is 1: 0-100;
B component is made up of one or more natural sugar glucoside sweeteners, and the weight of component A and B component is 1: 0-1;
Component C is made up of one or more local flavor correctives, and these materials comprise natural carbohydrate, amino acid and salt thereof, organic acid and salt thereof, fumet and sweetener or plant extract,
The weight ratio of component A+B and component C is 1: 0-100.
2, the preparation method of a kind of compound sweetener according to claim 1 is characterized in that the sulfophenyl artificial sweetening agent is meant AK sugar, saccharin sodium and honey element as component A1, and polypeptide class sweetener is meant that as component A2 asparagus fern sugar, Ali are sweet.
3, the preparation method of a kind of compound sweetener according to claim 1 is characterized in that natural sugar glucoside sweetener is meant Momordica grosvenori glucoside and derivative, Stevioside and derivative thereof, glycyrrhizic acid and salt thereof.
4, the preparation method of a kind of compound sweetener according to claim 1 is characterized in that the natural carbohydrate in the local flavor corrective refers to ribose, wood sugar and xylitol, glucose, sorbierite, lactose, sucrose, palatinose, trehalose, maltodextrin or starch; Amino acid and salt thereof refer to 18 seed amino acids and the salt thereof of constitutive protein matter, and organic acid and salt thereof are meant organic acid and the salt thereof that contains 1-8 carbon, and fumet and sweetener are meant multiple flavouring material or increase sweet substance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97114267A CN1079653C (en) | 1997-09-30 | 1997-09-30 | Method for making new-type compound sweetener |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97114267A CN1079653C (en) | 1997-09-30 | 1997-09-30 | Method for making new-type compound sweetener |
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| CN1212855A CN1212855A (en) | 1999-04-07 |
| CN1079653C true CN1079653C (en) | 2002-02-27 |
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| CN97114267A Expired - Fee Related CN1079653C (en) | 1997-09-30 | 1997-09-30 | Method for making new-type compound sweetener |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101069542B (en) * | 2006-05-10 | 2012-09-05 | 上海百润香精香料股份有限公司 | Cane-sugar taste agent |
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| JP2009517022A (en) * | 2005-11-23 | 2009-04-30 | ザ・コカ−コーラ・カンパニー | Natural high-intensity sweetener compositions having improved time-course profiles and / or flavor profiles, methods of formulation and use thereof |
| CN101301070B (en) * | 2008-05-22 | 2011-07-27 | 山东福田药业有限公司 | Functional ribose lozenge |
| CN101313743B (en) * | 2008-07-18 | 2013-02-13 | 江苏维多股份有限公司 | Compound sweetening agent |
| EP2380449A4 (en) * | 2009-01-08 | 2014-07-02 | Kirin Brewery | Unfermented malt drink with beer flavor having reduced or relieved sourness and method for producing the same |
| CN101773235A (en) * | 2010-03-05 | 2010-07-14 | 济南汉定生物工程有限公司 | Stevioside temper |
| CN102396695A (en) * | 2010-09-15 | 2012-04-04 | 长沙市龙润食品添加剂有限公司 | Composite sweetening agent |
| CN102028098B (en) * | 2010-11-19 | 2012-10-17 | 重庆民泰香料化工有限责任公司 | Feed sweetener |
| US10092026B2 (en) * | 2011-02-08 | 2018-10-09 | Heartland Consumer Products Llc | Enhanced natural sweetener and method of making |
| CN102669630B (en) * | 2012-05-02 | 2013-06-05 | 郑书旺 | Composite sweetener |
| EP2772141B1 (en) * | 2012-12-26 | 2018-05-23 | Japan Corn Starch Co., Ltd. | Liquid sweetener composition |
| CN104247938A (en) * | 2013-06-28 | 2014-12-31 | 江苏天晟药业有限公司 | Glycyrrhizin-based composite sweetener |
| CN103637159B (en) * | 2013-11-27 | 2015-07-29 | 湖南希尔天然药业有限公司 | A kind of natural built-up sweetener and preparation method thereof |
| CN106262666A (en) * | 2016-11-02 | 2017-01-04 | 常州市鼎日环保科技有限公司 | A kind of preparation method of low-calorie nutrition type sweeting agent |
| CN107751947A (en) * | 2017-08-24 | 2018-03-06 | 兰溪市捷喜食品加工技术有限公司 | Sweetener for candy and preparation method thereof |
| CN107510024A (en) * | 2017-08-24 | 2017-12-26 | 兰溪市捷喜食品加工技术有限公司 | A kind of Flavor release agent and preparation method thereof |
| CN107890075A (en) * | 2017-11-21 | 2018-04-10 | 梅州金柚康健康科技有限公司 | A kind of preparation method of compound sweetener |
| CN107712807B (en) * | 2017-11-21 | 2021-10-26 | 梅州金柚康健康科技有限公司 | Preparation method of compound sweetener |
| CN107712808B (en) * | 2017-11-21 | 2021-03-05 | 梅州金柚康健康科技有限公司 | Preparation method of compound sweetener |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044467A (en) * | 1989-01-28 | 1990-08-08 | 曾广植 | L-aspartyl-L-Ala, Serine and glycine dipeptide ester and acid amides sweeting agent simple substance or mixture and preparation method |
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- 1997-09-30 CN CN97114267A patent/CN1079653C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044467A (en) * | 1989-01-28 | 1990-08-08 | 曾广植 | L-aspartyl-L-Ala, Serine and glycine dipeptide ester and acid amides sweeting agent simple substance or mixture and preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101069542B (en) * | 2006-05-10 | 2012-09-05 | 上海百润香精香料股份有限公司 | Cane-sugar taste agent |
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| CN1212855A (en) | 1999-04-07 |
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