CN108112954B - Microcapsule food sweetening agent and preparation method thereof - Google Patents
Microcapsule food sweetening agent and preparation method thereof Download PDFInfo
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- CN108112954B CN108112954B CN201711337236.4A CN201711337236A CN108112954B CN 108112954 B CN108112954 B CN 108112954B CN 201711337236 A CN201711337236 A CN 201711337236A CN 108112954 B CN108112954 B CN 108112954B
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- China
- Prior art keywords
- sweet protein
- microcapsule
- stevioside
- deionized water
- sodium citrate
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 58
- 239000003094 microcapsule Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 13
- 239000003764 sweet protein Substances 0.000 claims abstract description 36
- 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 abstract description 26
- 229940013618 stevioside Drugs 0.000 claims abstract description 26
- 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 26
- 235000019202 steviosides Nutrition 0.000 claims abstract description 26
- 239000001509 sodium citrate Substances 0.000 claims abstract description 18
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 18
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000811 xylitol Substances 0.000 claims abstract description 16
- 235000010447 xylitol Nutrition 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 16
- 229960002675 xylitol Drugs 0.000 claims abstract description 16
- 229920001661 Chitosan Polymers 0.000 claims abstract description 14
- 238000001694 spray drying Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000011162 core material Substances 0.000 claims abstract description 6
- -1 acid resistance Chemical compound 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 239000008367 deionised water Substances 0.000 claims description 22
- 229910021641 deionized water Inorganic materials 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 18
- 239000000853 adhesive Substances 0.000 claims description 17
- 230000001070 adhesive effect Effects 0.000 claims description 17
- 239000000839 emulsion Substances 0.000 claims description 16
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 239000003963 antioxidant agent Substances 0.000 claims description 12
- 230000003078 antioxidant effect Effects 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- 239000000945 filler Substances 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 238000004321 preservation Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 230000010355 oscillation Effects 0.000 claims description 8
- 239000000473 propyl gallate Substances 0.000 claims description 7
- 235000010388 propyl gallate Nutrition 0.000 claims description 7
- 229940075579 propyl gallate Drugs 0.000 claims description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 239000001506 calcium phosphate Substances 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 4
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 4
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 4
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 4
- 101710084933 Miraculin Proteins 0.000 claims description 3
- 108050004114 Monellin Proteins 0.000 claims description 3
- 229910000503 Na-aluminosilicate Inorganic materials 0.000 claims description 3
- 101000865553 Pentadiplandra brazzeana Defensin-like protein Proteins 0.000 claims description 3
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 3
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 3
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000000429 sodium aluminium silicate Substances 0.000 claims description 3
- 235000012217 sodium aluminium silicate Nutrition 0.000 claims description 3
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 2
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 claims description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims description 2
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 claims description 2
- 239000000377 silicon dioxide Substances 0.000 claims description 2
- 235000012239 silicon dioxide Nutrition 0.000 claims description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 2
- 229940083466 soybean lecithin Drugs 0.000 claims description 2
- MRBKEAMVRSLQPH-UHFFFAOYSA-N 3-tert-butyl-4-hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1 MRBKEAMVRSLQPH-UHFFFAOYSA-N 0.000 claims 1
- 108010010165 curculin Proteins 0.000 claims 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 abstract description 29
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000002253 acid Substances 0.000 abstract description 3
- 239000003513 alkali Substances 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 238000004945 emulsification Methods 0.000 abstract 1
- 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 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000000892 thaumatin Substances 0.000 description 2
- 235000010436 thaumatin Nutrition 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- 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 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004321 EU approved sweetener Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 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 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 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
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229960001462 sodium cyclamate Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 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 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup 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
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
Abstract
The invention discloses a microcapsule food sweetening agent, which is characterized by comprising a microcapsule wall material and a core material wrapped in the microcapsule wall material, wherein the core material is xylitol; the wall material consists of stevioside, sodium citrate, sweet protein and chitosan. Is microcapsule formed by stevioside gelatinization, xylitol emulsification and spray drying. The invention utilizes the characteristics of stevioside such as acid resistance, alkali resistance, salt resistance and the like, does not go moldy and go bad after being stored for a long time, has no browning phenomenon, has good stability of sodium citrate and has excellent antibacterial effect of sweet protein, so that the stability of the microcapsule sweetener is greatly improved, the quality guarantee period is long, the application range is wide, and the microcapsule sweetener can be applied to most common foods.
Description
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to a preparation method of a microcapsule food sweetening agent.
Background
The sweetener is a food additive which is added to increase the sweet feeling of food or beverage. Sweeteners are classified into sugars and nonsaccharides in the sense of caloric value, and sources are classified into natural sweeteners and synthetic sweeteners. Sucrose, glucose, fructose, maltose, fructose-glucose syrup and the like all belong to sweet agents extracted from plants and are sweeteners containing heat; saccharin sodium, sucralose, sodium cyclamate and the like belong to artificially synthesized high-power sweeteners but do not generate heat. The sweetening agent not only can endow the food with sweet feeling to improve the eating properties of the food, such as mouthfeel, flavor and the like, but also has the effect of preventing or treating certain diseases, and is one of the essential seasonings for human diet. However, the existing common sweeteners have single functions, one sweetener can only be added into a few foods to play a role, and the sweetener with wide application range is less. However, most of the existing sweeteners have poor stability and weak persistence, and the sweetness is slowly faded after a period of time, so the effect of the sweeteners is lost.
Patent application No. CN201580029847.5 discloses a method for preparing a sweetener composition, which is a sweetener composition prepared by mixing one or more sweetener carbohydrates, sweetener polyols and carrier compounds, and can be used for various food products, and has the advantages of pure taste, high safety, easy dissolution and color mixing, etc., that is, the taste requirement of people is satisfied, and the processing and quality of related food are also satisfied. However, the sweetener belongs to a high-calorie high-nutrition sweetener, and the excessive intake of the sweetener has more or less adverse effects on the health of human bodies, so that diseases such as obesity, decayed teeth and the like are easily caused; high-calorie sucrose is more contraindicated for special groups such as diabetics.
Patent application No. CN200810116851.7 discloses a compound sweetening agent, which is compounded by aspartame, lactose, fructose and glucose, has the effects of reducing caloric intake, blood sugar index, decayed tooth index and low production cost, but has the defects of poor storage stability and the like.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a microcapsule food sweetener which has good characteristics of acid resistance, alkali resistance, salt resistance and the like, does not go moldy and go bad after being stored for a long time, does not have browning phenomenon and has excellent antibacterial effect. Further provides a preparation method of the microcapsule sweetener.
In order to achieve the purpose, the invention adopts the following technical scheme:
the microcapsule food sweetener is characterized by comprising a microcapsule wall material and a core material wrapped in the microcapsule wall material, wherein the core material is xylitol; the wall material consists of stevioside, sodium citrate, sweet protein and chitosan.
A preparation method of a microcapsule food sweetener is characterized by comprising the following specific preparation process steps:
(1) mixing stevioside and sweet protein, dissolving in deionized water, adding sodium citrate and chitosan, carrying out heat preservation reaction in a water bath at 70-80 ℃ for 2 hours to obtain viscous transparent liquid, and cooling to 55-65 ℃ in the water bath to obtain a stevioside adhesive body;
(2) adding xylitol, an emulsifier, an antioxidant and a filler into deionized water, stirring at a high speed of 1000-2000 rpm at 40-60 ℃, and performing ultrasonic oscillation for 1-3 hours during stirring to obtain a uniform emulsion;
(3) mixing the emulsion prepared in the step (2) and the adhesive prepared in the step (1) at a volume ratio of 10:1-3 at 30-40 ℃, fully stirring for 1h, heating to 60-80 ℃, and continuously reacting for 2h to obtain a mixed solution;
(4) and (4) feeding the mixed liquid prepared in the step (3) into a spray drying tower for drying at the drying temperature of 110-150 ℃, and thus obtaining the microcapsule food sweetening agent.
In the above scheme, the sweet protein in step (1) is one of Miraculin type sweet protein, Brazzein type sweet protein, Thaumatin type sweet protein, Monellin type sweet protein, Mabinlin type sweet protein, Pentadin type sweet protein, curcultin type sweet protein or neocultin type sweet protein.
In the scheme, the emulsifier in the step (2) is one of sodium stearoyl lactylate, calcium stearoyl lactylate, sucrose fatty acid ester, diacetyl tartaric acid monoglyceride, glyceryl monostearate, sorbitan fatty acid ester and soybean lecithin.
In the scheme, the antioxidant in the step (2) is one of propyl gallate, butyl hydroxy anisole and dibutyl hydroxy toluene.
In the scheme, the filler in the step (2) is one of salt, silicon dioxide, sodium aluminosilicate and tricalcium phosphate.
In the scheme, the mass ratio of stevioside, sweet protein, deionized water, sodium citrate and chitosan in the step (1) is (0.5-2): 10: 1-3: 0.1-0.5.
In the scheme, the raw materials used in the step (2) comprise the following components in parts by weight: 10-30 parts of xylitol, 0.5-1.5 parts of emulsifier, 0.2-0.6 part of antioxidant, 3-6 parts of filler and 70-90 parts of deionized water.
In the above scheme, the spraying gas is air.
According to the microcapsule food sweetener and the preparation method, the stevioside, the sweet protein and the sodium citrate are prepared into the adhesive body, and then the capsule sweetener is formed on the surface of the emulsified xylitol through spray drying and coating, so that the sweetener has excellent acid and alkali resistance and salt resistance, and is long in quality guarantee period, good in palatability and good in food additive.
Compared with the existing single sweetener, the invention has the beneficial effects that:
1. the capsule sweetener disclosed by the invention is free from going moldy and going bad and browning phenomenon after being stored for a long time, and the stability of sodium citrate and the sweet protein have excellent antibacterial effects, so that the stability of the microcapsule sweetener is greatly improved, the application range is wide, and the microcapsule sweetener can be applied to most common foods.
2. The microcapsule sweetening agent disclosed by the invention better keeps the flavor of a sweet raw material, is long in durability and has good palatability.
3. The preparation method of the invention has short and easily controlled process and is suitable for stable batch production.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but it should not be construed that the scope of the present invention is limited to the following examples. Various substitutions and alterations can be made by those skilled in the art and by conventional means without departing from the spirit of the method of the invention described above.
Example 1
Preparation of microcapsule food sweetener:
(1) mixing 10g of stevioside and 15g of Miraculin type sweet protein, dissolving into 100g of deionized water, then adding 20g of sodium citrate and 2g of chitosan, carrying out heat preservation reaction in a water bath at 75 ℃ for 2h to obtain viscous transparent liquid, and cooling the water bath to 60 ℃ to obtain a stevioside adhesive body;
(2) adding 20g of xylitol, 1g of emulsifier (sodium stearyl lactate), 0.2g of antioxidant (propyl gallate) and 3.5g of filler (food grade sodium chloride) into 80g of deionized water, stirring at a high speed of 1500rpm at 50 ℃, and performing ultrasonic oscillation for 2 hours during stirring to obtain uniform emulsion;
(3) mixing the emulsion prepared in the step (2) and the adhesive prepared in the step (1) at a volume ratio of 10:1 at 40 ℃, fully stirring for 1h, heating to 80 ℃, and continuing to react for 2h to obtain a mixed solution;
(4) and (4) feeding the mixed solution prepared in the step (3) into a spray drying tower for drying at the drying temperature of 110 ℃, thus obtaining the microcapsule food sweetening agent.
Example 2
Preparation of microcapsule food sweetener:
(1) mixing 12g of stevioside and 12g of Thaumatin type sweet protein, dissolving into 100g of deionized water, adding 15g of sodium citrate and 1.5g of chitosan, carrying out heat preservation reaction in a water bath at 80 ℃ for 2h to obtain viscous transparent liquid, and cooling the water bath to 60 ℃ to obtain a stevioside adhesive body;
(2) adding 18g of xylitol, 1g of emulsifier (glyceryl monostearate), 0.2g of antioxidant (propyl gallate) and 3.5g of filler (tricalcium phosphate) into 82g of deionized water, stirring at a high speed of 1500rpm at the temperature of 50 ℃, and performing ultrasonic oscillation for 2 hours during stirring to obtain a uniform emulsion;
(3) mixing the emulsion prepared in the step (2) and the adhesive prepared in the step (1) at a volume ratio of 10:2 at 40 ℃, fully stirring for 1h, heating to 65 ℃, and continuing to react for 2h to obtain a mixed solution;
(4) and (4) feeding the mixed liquid prepared in the step (3) into a spray drying tower for drying, wherein the drying temperature is 120 ℃, and thus the microcapsule food sweetening agent can be obtained.
Example 3
Preparation of microcapsule food sweetener:
(1) mixing 15g of stevioside and 15g of Monellin type sweet protein, dissolving into 100g of deionized water, adding 18g of sodium citrate and 2g of chitosan, carrying out heat preservation reaction in a water bath at 75 ℃ for 2h to obtain viscous transparent liquid, and cooling the water bath to 60 ℃ to obtain the stevioside adhesive.
(2) 23g of xylitol, 1g of emulsifier (sodium stearyl lactate), 0.2g of antioxidant (propyl gallate) and 2.5g of filler (sodium aluminosilicate) are added into 82g of deionized water, stirred at the high speed of 1500rpm at the temperature of 50 ℃, and stirred for 2 hours along with ultrasonic oscillation, so that uniform emulsion is obtained.
(3) Mixing the emulsion prepared in the step (2) and the adhesive prepared in the step (1) at a volume ratio of 10:2 at 40 ℃, fully stirring for 1h, heating to 80 ℃, and continuing to react for 2h to obtain a mixed solution;
(4) and (4) feeding the mixed liquid prepared in the step (3) into a spray drying tower for drying, wherein the drying temperature is 130 ℃, and thus obtaining the microcapsule food sweetening agent.
Example 4
Preparation of microcapsule food sweetener:
(1) mixing 10g of stevioside and 15g of Brazzein type sweet protein, dissolving into 100g of deionized water, adding 20g of sodium citrate and 1.8g of chitosan, carrying out heat preservation reaction in a water bath at 75 ℃ for 2h to obtain viscous transparent liquid, and cooling the water bath to 60 ℃ to obtain the stevioside adhesive.
(2) Adding 25g of xylitol, 1g of emulsifier (sodium stearyl lactate), 0.2g of antioxidant (propyl gallate) and 3.5g of filler (silicon dioxide powder) into 75g of deionized water, stirring at a high speed of 1500rpm at 50 ℃, and performing ultrasonic oscillation for 2 hours to obtain a uniform emulsion.
(3) Mixing the emulsion prepared in the step (2) and the adhesive prepared in the step (1) at a volume ratio of 10:3 at 40 ℃, fully stirring for 1h, heating to 80 ℃, and continuing to react for 2h to obtain a mixed solution;
(4) and (4) feeding the mixed solution prepared in the step (3) into a spray drying tower for drying, wherein the drying temperature is 125 ℃, and obtaining the microcapsule food sweetening agent.
Example 5
(1) Mixing 12g of stevioside and 12g of Pentadin type sweet protein, dissolving into 100g of deionized water, adding 20g of sodium citrate and 2g of chitosan, carrying out heat preservation reaction in a 75 ℃ water bath for 2h to obtain viscous transparent liquid, and cooling the water bath to 60 ℃ to obtain a stevioside adhesive body;
(2) adding 20g of xylitol, 1g of emulsifier (sodium stearyl lactate), 0.2g of antioxidant (propyl gallate) and 3.5g of filler (tricalcium phosphate) into 80g of deionized water, stirring at a high speed of 1500rpm at 50 ℃, and summarizing the stirring process along with ultrasonic oscillation for 2 hours to obtain uniform emulsion;
(3) mixing the emulsion prepared in the step (2) and the adhesive prepared in the step (1) at a volume ratio of 10:3 at a temperature of 30-40 ℃, fully stirring for 1h, heating to 70 ℃, and continuing to react for 2h to obtain a mixed solution;
(4) and (4) feeding the mixed solution prepared in the step (3) into a spray drying tower for drying at the drying temperature of 110 ℃, thus obtaining the microcapsule food sweetening agent.
Comparative example 1
(1) Mixing 12g of stevioside and 12g of Pentadin type sweet protein, dissolving into 100g of deionized water, adding 20g of sodium citrate, and carrying out heat preservation reaction in a water bath at 75 ℃ for 2 hours to obtain a mixture;
(2) mixing xylitol with the mixture prepared in the step (1) in a volume ratio of 10:3, and fully stirring for 1h to obtain a mixed solution;
(3) and (4) drying the mixed liquid prepared in the step (3) to obtain the food sweetening agent.
The food sweeteners prepared in examples 1-5 and comparative example 1 are divided into three groups, group a: drying and sealing at normal temperature and normal pressure; group B: exposing the film in air at normal temperature and normal pressure; group C: heat aging at 50 deg.C under normal pressure. The results of the sweetness test after 60 days are shown in table 1 (sweetness of sucrose is 1, based on the sweetness of sucrose).
Table 1:
Claims (6)
1. the microcapsule food sweetener is characterized by comprising a microcapsule wall material and a core material wrapped in the microcapsule wall material, wherein the core material is xylitol; the wall material consists of stevioside, sodium citrate, sweet protein and chitosan, and the preparation process of the food sweetener comprises the following steps:
(1) mixing stevioside and sweet protein, dissolving the mixture in deionized water, adding sodium citrate and chitosan, carrying out heat preservation reaction for 2 hours in a water bath at the temperature of 70-80 ℃ to obtain viscous transparent liquid, cooling the mixture to 55-65 ℃ in the water bath to obtain the stevioside adhesive, wherein the mass ratio of stevioside to sweet protein to deionized water to sodium citrate to chitosan is (0.5-2): 10: 1-3: 0.1-0.5;
(2) adding xylitol, an emulsifier, an antioxidant and a filler into deionized water, stirring at a high speed of 1000-2000 rpm at 40-60 ℃, and performing ultrasonic oscillation for 1-3 hours during stirring to obtain a uniform emulsion;
(3) mixing the emulsion prepared in the step (2) and the adhesive prepared in the step (1) at a volume ratio of 10:1-3 at 30-40 ℃, fully stirring for 1h, heating to 60-80 ℃, and continuously reacting for 2h to obtain a mixed solution;
(4) and (4) feeding the mixed liquid prepared in the step (3) into a spray drying tower for drying at the drying temperature of 110-150 ℃, and thus obtaining the microcapsule food sweetening agent.
2. A process for preparing the microencapsulated food sweetener of claim 1, characterized by the following process steps:
(1) mixing stevioside and sweet protein, dissolving in deionized water, adding sodium citrate and chitosan, carrying out heat preservation reaction in a water bath at 70-80 ℃ for 2 hours to obtain viscous transparent liquid, and cooling to 55-65 ℃ in the water bath to obtain a stevioside adhesive body;
(2) adding xylitol, an emulsifier, an antioxidant and a filler into deionized water, stirring at a high speed of 1000-2000 rpm at 40-60 ℃, and performing ultrasonic oscillation for 1-3 hours during stirring to obtain a uniform emulsion;
(3) mixing the emulsion prepared in the step (2) and the adhesive prepared in the step (1) at a volume ratio of 10:1-3 at 30-40 ℃, fully stirring for 1h, heating to 60-80 ℃, and continuously reacting for 2h to obtain a mixed solution;
(4) and (4) feeding the mixed liquid prepared in the step (3) into a spray drying tower for drying at the drying temperature of 110-150 ℃, and thus obtaining the microcapsule food sweetening agent.
3. A process for preparing a microencapsulated food sweetener according to claim 2 wherein: the sweet protein in the step (1) is one of Miraculin type sweet protein, Brazzein type sweet protein, Thauatin type sweet protein, Monellin type sweet protein, Mabinlin type sweet protein, Pentadin type sweet protein, Curculin type sweet protein or Neoculin type sweet protein.
4. A process for preparing a microencapsulated food sweetener according to claim 2 wherein: the mass ratio of stevioside, sweet protein, deionized water, sodium citrate and chitosan in the step (1) is (0.5-2): 10: 1-3: 0.1-0.5.
5. A process for preparing a microencapsulated food sweetener according to claim 2 wherein: the emulsifier in the step (2) is one of sodium stearoyl lactylate, calcium stearoyl lactylate, sucrose fatty acid ester, diacetyl tartaric acid monoglyceride, glyceryl monostearate, sorbitan fatty acid ester and soybean lecithin; the antioxidant is one of propyl gallate, butyl hydroxy anisol and dibutyl hydroxy toluene; the filler is one of salt, silicon dioxide, sodium aluminosilicate and tricalcium phosphate.
6. A process for preparing a microencapsulated food sweetener according to claim 2 wherein: the raw materials used in the step (2) comprise the following components in parts by weight: 10-30 parts of xylitol, 0.5-1.5 parts of emulsifier, 0.2-0.6 part of antioxidant, 3-6 parts of filler and 70-90 parts of deionized water.
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