CN108523080A - 一种甜味调节剂 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品添加剂及其制备方法技术领域,具体涉及一种低能量的甜味调节剂;其组成物及重量份为马槟榔提取物35‑42份、甜菊糖苷8‑12份、甘草甜素0.5‑1.5份、低聚果糖45‑55份;本发明甜味调节剂可在维持原有甜味强度的条件下,允许食物中蔗糖最多减少到原有1/6投放量,特别适合糖尿病和肥胖病患者食用;该方法制得的调节剂所含能量低,仅需少量就能成倍增强或者激发甜味味觉,在不影响原有口感的情况下,有效减少食物中甜味剂的投放,是一种理想的食品添加剂。
Description
技术领域
本发明属于食品添加剂及其制备方法技术领域,尤其涉及一种甜味调节剂及其制备方法。
背景技术
马槟榔,是一种罕见而珍稀的野生果树资源,果实成熟果肉细嫩,带有香味,可食之且味道较好,特别是种子更具神秘色彩,嚼食后再喝冷水或温开水,产生浓甜味,令食用者其乐无穷,时间可长达半小时之久,即“回甜感”。马槟榔果实中富含的甜味蛋白,其甜度约为等质量蔗糖的400倍,常作为食品添加剂在食品加工中广泛应用,例如口香糖、糖果、饮料、乳制品、保健品等。马槟榔除食用外,其性苦、甘、寒,果皮、种子、根和叶均可药用。果皮炖肉食用治痔疮、妇科病、食滞胀气。种仁可清热解毒,主治伤寒病、暑热解渴、去斑痧、生津润肺、疡肿毒、妇女难产等,叶片用于生津止渴、醒酒、小儿肚痛。根可用于治疗各种疮毒。
甜菊糖苷,是指从甜叶菊的叶子中提取的几种甜菊苷混合物,是20个碳原子的萜类化合物,多为微黄白色粉末、无臭、具有清凉甜味,是一种新型天然甜味剂。其主要成分的甜度约为蔗糖300倍,但其热量仅为蔗糖的1/300。从甜叶菊中分离得到多种不同甜度的糖苷,具有安全性高,能量低、且甜味持久等特点。另外甜菊苷还有降血糖、防龋齿、健胃、解除疲劳之功能,可应用于低热量食品、饮料和医药中,肥胖、糖尿病、心脏病、高血压、动脉硬化等患者食用有辅助疗效。
甘草甜素,又叫甘草酸,是洋甘草根中含有的4-8%的甜味成分,甜度是蔗糖的93-170倍。自古以来甘草根在医药上就被用作甜味剂,它具有甜度高、低热能、安全无毒和较强的医疗保健功效,是高血压、肥胖症、糖尿病、心脏病患者使用的最理想甜味剂,它可以弥补蔗糖等甜味剂诱发上述疾病的弊端。
低聚果糖,是一种天然活性物质,热量仅为蔗糖的1/3,既保持了蔗糖的纯正甜味性质,又较之清爽,极少会被消化道中的胃酸和酶分解,极难被人体吸收,因此摄入低聚果糖后,不会引起肥胖,是一种具有调节肠道菌群,增殖双歧杆菌,促进钙的吸收,调节血脂,抗龋齿等保健功能的理想的低热值的功能性甜味剂,已在乳制品、乳酸菌饮料、固体饮料、糖果、饼干、面包、果冻、冷饮等多种食品中应用。
据世界卫生组织报道,肥胖和糖尿病目前在全世界呈流行趋势,是全球严重的公共卫生问题。蔗糖是日常生活中随处可见的高糖甜味剂, 蔗糖的过量摄入会使血糖升高,使人肥胖,为糖尿病、肥胖者所禁忌。寻找和研究低碳水化合物或者非糖的甜味剂越来越成为肥胖和糖尿病人群迫切需要解决的问题。化学合成甜味剂代替糖为帮助肥胖和糖尿病人减少糖的摄入在全球范围广泛使用。但一方面,其安全性一直备受争议,如糖精钠、甜蜜素可能致癌,很多国家需要注明使用,有的国家已经禁止使用;另一方面,很多消费者认为,零热量的甜味剂根本就没有糖的味道,并且这些甜味剂因浓度高而导致苦味、金属味、酒味和凉味。
发明内容
本发明的目的在于提供一种低能量甜味调节剂,其组成物及重量份为马槟榔提取物35-42份、甜菊糖苷8-12份、甘草甜素0.5-1.5份、低聚果糖45-55份;本发明甜味调节剂的使用解决了现有甜味剂带来的缺陷;一些小分子化合物本身没有甜味,却能成倍增强或者激发甜味味觉;这样的小分子应用到食品工业中,就能减少糖或者甜味剂的用量,同时又能保持食品的风味。
所述马槟榔提取物是将干燥的马槟榔果实,去果壳种皮,得到种仁,用体积浓度90%、80%、70%的乙醇溶液依次冷浸提取一次,每次24h,过滤,收集合并提取液,减压浓缩回收乙醇,得马槟榔提取物。
本发明甜味调节剂能量低,仅需少量就能成倍增强或者激发甜味味觉,在不影响原有口感的情况下,有效减少食物中甜味剂的投放,是一种理想的食品添加剂。
如果采用市售的甜菊糖苷、甘草甜素和低聚果糖,各组分的含量应为含量超过97%的甜菊糖苷、含量超过98%的甘草甜素和含量超过98%的低聚果糖。
本发明的有益效果在于提供一种新型甜味调节剂,在维持原有甜味强度的条件下,允许食物中蔗糖最多减少到原有1/6投放量,特别适合糖尿病和肥胖病患者食用。
附图说明
图1是甜味调节剂调节甜味效果结果示意图。
具体实施方式
下面通过实施例对本发明作进一步详细说明,但是本发明的保护范围不限定于所述内容,凡在本发明的精神和原作之内所做的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
实施例1:本甜味调节剂由马槟榔提取物380g、甜菊糖苷110g、甘草甜素10g、低聚果糖500g组成,将上述原料混合后粉碎为细粉即可,其中马槟榔提取物是将干燥的马槟榔果实,去果壳种皮,得到3kg种仁,用体积浓度90%、80%、70%的乙醇溶液依次冷浸提取一次,每次24h,过滤,收集合并提取液,减压浓缩回收乙醇,得马槟榔提取物。
实施例2:本甜味调节剂由马槟榔提取物410g、甜菊糖苷80g、甘草甜素5g、低聚果糖450g组成,将上述原料混合后粉碎为细粉即可,其中马槟榔提取物是将干燥的马槟榔果实,去果壳种皮,得到3kg种仁,用体积浓度90%、80%、70%的乙醇溶液依次冷浸提取一次,每次24h,过滤,收集合并提取液,减压浓缩回收乙醇而制得。
实施例3:本甜味调节剂由马槟榔提取物400g、甜菊糖苷100g、甘草甜素10g、低聚果糖490g组成,将上述原料混合后粉碎为细粉即可,其中马槟榔提取物是将干燥的马槟榔果实,去果壳种皮,得到3kg种仁,用体积浓度90%、80%、70%的乙醇溶液依次冷浸提取一次,每次24h,过滤,收集合并提取液,减压浓缩回收乙醇而制得。
实施例4:本甜味调节剂由马槟榔提取物360g、甜菊糖苷120g、甘草甜素15g、低聚果糖550g组成,将上述原料混合后粉碎为细粉即可,其中马槟榔提取物是将干燥的马槟榔果实,去果壳种皮,得到3kg种仁,用体积浓度90%、80%、70%的乙醇溶液依次冷浸提取一次,每次24h,过滤,收集合并提取液,减压浓缩回收乙醇而制得。
对上述实施例中所得甜味调节剂的作用进行评价:
分别配制质量浓度0.5%、1%、2%、3%的蔗糖溶液100mL以及含实施例1、2、3、4所得甜味调节剂1g的0.5%蔗糖溶液100mL共8份,作为品尝样品,将实施例1所得甜味调节剂1g加入100mL纯净水中作为对照组,进行甜味测评,评定小组由8位经过培训的人员组成,打分采用10分制,将对照溶液分数设定为0分,最终得分为8位感官评定员打分的平均值;甜味调节剂调节甜味效果见图1;由图1可知,本发明所制备的甜味调节剂仅需少量就能成倍增强甜味味觉,在维持原有甜味强度的条件下,允许食物中蔗糖最多减少到原有1/6投放量,具有甜味调节作用,作为食品添加剂能明显提升食品风味和甜度。
Claims (2)
1.一种甜味调节剂,其特征在于,组成物及重量份为:马槟榔提取物35-42份、甜菊糖苷8-12份、甘草甜素0.5-1.5份、低聚果糖45-55份。
2.根据权利要求1所述的甜味调节剂,其特征在于:马槟榔提取物是将干燥的马槟榔果实,去果壳种皮,得到种仁,用体积浓度90%、80%、70%的乙醇溶液依次冷浸提取一次,每次24h,过滤,收集合并提取液,减压浓缩回收乙醇,得马槟榔提取物。
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