CN109007749A - 用于调味酱中的含爱德万甜的复合甜味剂及其制备方法和应用 - Google Patents
用于调味酱中的含爱德万甜的复合甜味剂及其制备方法和应用 Download PDFInfo
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- CN109007749A CN109007749A CN201810836588.2A CN201810836588A CN109007749A CN 109007749 A CN109007749 A CN 109007749A CN 201810836588 A CN201810836588 A CN 201810836588A CN 109007749 A CN109007749 A CN 109007749A
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于食品添加剂技术领域,具体涉及一种用于调味酱中的含爱德万甜的复合甜味剂及其制备方法和应用。该复合甜味剂,包括以下质量百分含量的各组分:爱德万甜0.2~0.8%,甘草酸钾盐50~65%,新甲基橙皮苷二氢查耳酮0.5~1.8%,莱鲍迪苷C 1.25~5%,麦芽糊精20~40%,风味矫正物0.5~10%。本发明所提供的复合甜味剂降低了高倍甜味剂本身所存在的不良味道,实现了各单体之间的协同增效,降低了热量。在调味酱中应用,具有甜度柔和、稳定性好、安全性高以及甜度成本低等优点,并且还能增强食品原味,掩盖不良气味,增强产品品质,延长保质期,食用后不会导致龋齿,也不会引起血糖及胆固醇升高,相反,还具有一定的保健作用。
Description
技术领域
本发明属于食品添加剂技术领域,具体涉及一种用于调味酱中的含爱德万甜的复合甜味剂及其制备方法和应用。
背景技术
复合甜味剂是指将两种或两种以上天然的或人工合成的甜味剂复合后使用,以达到综合甜味效果的一类甜味剂。
爱德万甜化学名称为(N-{N-[3-(3-羟基-4-甲氧基苯基)丙基]-L-a-天冬氨酰}-L-苯丙氨酸-1-甲酯),分子式C24H30N2O7·H2O。爱德万甜的甜味清爽,甜度为蔗糖的20000-30000倍,甜度倍数是纽甜的3-4倍,是目前最甜的甜味剂。使用爱德万甜可以控制产品热量,大大降低成本。澳大利亚和新西兰食品标准局、美国食品药品管理局、日本厚生劳动省等允许爱德万甜作为甜味剂或风味增强剂使用,根据联合国粮农组织/世界卫生组织食品添加剂联合专家委员会评估结果,该物质的每日允许摄入量不超过5mg/kg·bw,在GB2760中允许添加于甜味料、复合调味料等12类食品类别中使用。爱德万甜可以与各种甜味剂和含醛的增味剂(如苯甲醛、柠檬醛、香草醛等)及芳香化合物共同使用,而不会影响食品的色泽和风味。因此爱德万甜在甜味剂复配中可作为甜味剂和风味增强剂使用。然而,爱德万甜甜度是蔗糖的20000-30000倍,甜度高、体积小,称量和混合技术要求很高,在一些食品上直接应用比较困难,与其他甜味剂复配使用可以有效解决以上所存在的问题。
甘草,为多年生草本植物,其性平、味甘,具有补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药的功效,是一种药食两用品种。甘草酸钾盐,为从甘草中提取的一种活性成分,为黄色或白色粉末,甜度为蔗糖的100-150倍,PH 5.0-8.0,口感自然,甘中带甜。且对高温及酸稳定,常温下溶于温水。甘草酸钾盐应用于食品中有3个主要特点:1、具有极佳的驯盐效果,当配合其它辅料使用时,对盐份较高食品有调合回甘的效果,使咸味很重的食品口感变得更加柔和,更加甘醇易入口;2、调味增香:具有很强的掩蔽性,可以掩盖苦味及其它气味,适当添加能有效显现食品的原味,呈天然效果,可做矫味剂使用;3、高温稳定:许多调味品均需经过烹饪的过程,(糖醇类产品均不耐高温)甘草酸钾盐在高温下,依然表现其甘醇原味。因而适合应用于调味品中,调和回甘,改善口感,优化产品,适当添加能有效显现食品的原味,呈天然效果(矫味剂)。由于甘草酸盐本身具有一定的抗菌、消炎、防腐作用,因而可减少防腐剂的使用。
新甲基橙皮苷二氢查耳酮(以下简称NHDC),甜度为蔗糖的1500-1800倍,甜味类似甘草,是由柑橘天然成分柚苷或橙皮苷经生物转化或化学转化所得的高效、无毒、低热值甜味剂。作为甜味增强剂,NHDC口感清爽、余味持久、甜度高,与其他甜味剂复合使用,有强烈协同作用,可提高甜度,降低甜味剂用量,同时甜味更纯正。作为苦味掩盖剂,NHDC在低于甜味阈值时即可作用于苦味受体,从而提高人对苦味的阈值,去苦效果明显优于一般甜味剂。并具有抗氧化、降低胆固醇、降血糖等生理活性。
莱鲍迪苷C(以下简称RC)是一种非发酵性的天然甜味剂,甜度为蔗糖的40-60倍。人体无法分解甜菊配糖体使它转变成葡萄糖,因此也不会被血管吸收,经消化后以纤维形态会排泄出体外,故不含剩下多余卡路里而引致肥胖或增加糖尿病患者的葡萄糖水平,适合肥胖症患者和糖尿病人食用。同时,RC也是一种天然的风味改良剂,可以增加调味剂中的甜度,修饰不良气味和苦涩口感。应用于果酱或姜汁酱等产品中,可以增强果酱的清香味,使口感舒爽。
调味酱,是用于烹饪、佐餐调味的各式酱料的总称,历来是餐桌和厨房中不可或缺的调味佳品。我国调味酱种类丰富,不同地区酱类产品有着不同的风味特征,北方调味酱口味浓重,如甜面酱、花生酱、豆类发酵酱等;贵州调味酱口味偏辣,如豆豉辣椒酱、油辣椒等;广式调味酱口味相较清淡,如黄豆酱、海鲜酱等。在调味品市场中,酱醋等基础调味品总体规模不断增大,但增速已有所减缓、所占比例逐渐下降,调味酱等复合型调味品以其复合型口味更容易满足消费者需求,因而其所占比例也在逐渐上升。我国酱类生产历史悠久,酱类产品的分类标准很多,可以按原料、酿造工艺、市场定位等进行分类。按照工艺可分为发酵工艺和非发酵工艺;按照原料可分为豆酱、辣椒酱、芝麻酱、花生酱、番茄酱等,按照市场定位可分为拌面酱、拌饭酱、佐餐酱、素面酱、柠檬酱、休闲酱等。根据中国调味品协会2017年著名品牌企业100强统计数据(94家)中,有29家生产调味酱产品,总产量达到82万吨,总销售收入达到68亿元。随着社会的进步和人民生活水平的提高,消费者对于调味酱的需求正在从满足基本需要向追求更高品质转变。有调研报告显示,消费者在选购调味酱时,首先看中口感,其次是品牌、价格和口碑。通常调味酱中都会加入一定量的甜味成分,以调和咸味和口感。目前的酱制品由于部分原料本身的特性或者发酵过程中产生中间物质导致成品中存在苦味、涩味等不良气味,比如大蒜酱的蒜臭味,海鲜酱的腥味等;或者口感较为单调、刺激,不够柔和、醇厚等问题,比如辣酱、姜汁酱等的刺激感。脂肪含量较高的调味酱中通常添加有大量盐或者化学防腐成分,以防止产品变质,非常不利于食用者的安全健康。加入甘草酸盐,保持营养增强风味的同时,可以降低防腐剂的使用量。
因而,可以增强食品本味风味和改良口感的复配甜味剂在调味酱应用中显得尤为重要。
发明内容
为解决现有技术的不足,本发明提供了一种用于调味酱中的含爱德万甜的复合甜味剂及其制备方法和应用。
本发明所提供的技术方案如下:
一种用于调味酱中的含爱德万甜的复合甜味剂,包括以下质量百分含量的各组分:爱德万甜0.2~0.8%,甘草酸钾盐50~65%,新甲基橙皮苷二氢查耳酮0.5~1.8%,莱鲍迪苷C 1.25~5%,麦芽糊精20~40%,风味矫正物0.5~10%。
上述技术方案将爱德万甜与甘草酸钾盐、新甲基橙皮苷二氢查耳酮、莱鲍迪苷C复合后不仅能提高甜度,还能赋予食品好的口感,增强产品本身风味。复合甜味剂通过科学合理的复配可以减少高倍甜味剂本身的不良味道,通过复配可以减少爱德万甜的后甜味,增加风味;缩短味觉开始的味觉差;提高甜味的稳定性;减少甜味剂总使用量,从而降低生产成本;即保证了NHDC和莱鲍迪苷C纯天然、高甜度等特性,又增加了食品的保健作用。
同时,所用甜味剂中新甲基橙皮苷二氢查耳酮(NHDC)和甘草酸盐均无使用量限制,并且食用后对人体健康有益,由于爱德万甜、莱鲍迪苷C等具有不会引发胆固醇增高的优点,应用到食品中,即可满足健康人群的食用,亦可满高血压、糖尿病等患者的食用,满足了不同群体的食用及健康的需求
本发明所提供的用于调味酱中的含爱德万甜的复合甜味剂中,爱德万甜应用于调味酱制品中,可以赋予香味,增强产品本身的风味(如苹果味、巧克力风味、咸味、辣味等),替代蔗糖,掩盖多种机能性成分(氨基酸、多酚类、维生素等)带来的异味,可以修饰食品的味道。甘草酸钾盐在高温下,依然表现其甘醇原味,较糖醇类产品均不耐高温,耐受烹饪的过程。各成分在通常的烹饪的过程中性质稳定,混合得到的复合甜味剂可以作为调味酱甜味剂。
具体的,所述风味矫正物选自柠檬酸、富马酸、苹果酸、乳酸或氨基酸中的任意一种或几种。
上述技术方案中,加入柠檬酸、柠檬酸钠、苹果酸、酒石酸、乳酸、氨基酸等对爱德万甜的后甜有消杀作用,可起到矫味作用,从而提高爱德万甜的甜味质量。
具体的,所述用于调味酱中的含爱德万甜的复合甜味剂的甜度为蔗糖甜度的130~300倍。
具体的,所述甘草酸钾盐为甘草酸一钾盐或甘草酸三钾盐,甘草酸钾盐中甘草酸含量大于等于15wt%且小于等于20wt%。
上述技术方案中,甘草酸一钾盐或甘草酸三钾盐在高温下,依然表现其甘醇原味,较糖醇类产品均不耐高温,耐受烹饪的过程,甘草酸钾盐可以耐受200℃的烹饪温度和食品处理中的各种杀菌方式。
本发明还提供了用于调味酱中的含爱德万甜的复合甜味剂的制备方法,包括以下步骤:
按照配方量,将0.2~0.8%的爱德万甜、0.5~1.8%的新甲基橙皮苷二氢查耳酮、1.25~5%的莱鲍迪苷、20~40%的麦芽糊精充分混合后,再与50~65%的甘草酸钾盐和0.5~10%的风味矫正物混合均匀,于常温下粉碎至200目,制成粉状复合甜味剂,即得。
其中,粉碎是利用机械或流体动力的方法克服固体内部凝聚力使之破碎,从而将3毫米以上的物料颗粒粉碎至10~25微米的操作技术。
通过上述技术方案所提供的制备方法,可以制备得到用于调味酱中的含爱德万甜的复合甜味剂。
本发明还提供了含爱德万甜的复合甜味剂作为调味酱中甜味剂和/或风味增强剂的应用。
本发明所提供的用于调味酱中的含爱德万甜的复合甜味剂,应用于调味酱及各种加工食品中,提供甜味的同时,还可以增强产品本身的风味,比如鲜香味、咸味、巧克力及可可风味等,同时掩盖异味,提升产品品质。甘草甜味素可以柔和盐味、咸味、显现食品原味,同时具有消炎、防腐作用,可以减少产品防腐剂的使用。
本发明所提供的用于调味酱中的含爱德万甜的复合甜味剂可以用于调味酱中,如花生酱、香菇酱、牛肉酱、姜汁酱、辣酱、巧克力酱等中,可直接与原料预混合,也可在产品生产过程中加入。
本发明所提供的复合甜味剂降低了高倍甜味剂本身所存在的不良味道,实现了各单体之间的协同增效,降低了热量。在调味酱中应用,具有甜度柔和、稳定性好、安全性高以及甜度成本低等优点,并且还能增强食品原味,掩盖不良气味,增强产品品质,延长保质期,食用后不会导致龋齿,也不会引起血糖及胆固醇升高,相反,还具有一定的保健作用。
附图说明
图1是本发明实施例1所提供的用于调味酱中的含爱德万甜的复合甜味剂的风味改善作用效果分解图。
图2是本发明实施例2所提供的用于调味酱中的含爱德万甜的复合甜味剂的风味改善作用效果分解图。
图3是本发明实施例3所提供的用于调味酱中的含爱德万甜的复合甜味剂的风味改善作用效果分解图。
具体实施方式
以下对本发明的原理和特征进行描述,所举实施例只用于解释本发明,并非用于限定本发明的范围。
实施例1
将爱德万甜和新甲基橙皮苷二氢查耳酮、莱鲍迪苷C在常温下进行混合均匀后,再与甘草酸一钾、麦芽糊精、柠檬酸钠在常温下混合均匀,然后经过粉碎处理制成粉状复合甜味剂,其甜度为蔗糖的130倍。将上述复合甜味剂用于蒜酱中时,可在最后工序加入,制得成品。
蒜酱中添加了上述复配甜味剂后对产品的风味改善作用如图1所示:
对照组:没添加复配甜味剂的蒜酱
添加组:添加了复配甜味剂的蒜酱
评估人:公司感官评定组(人数7人)
分级:3非常强烈,2强烈,1微强,0与对照组相同,-1微弱,-2弱,-3非常弱
由此可见,添加了此复配甜味剂的蒜酱,增强了其原有的蒜香风味、但降低了蒜臭味。
实施例2
将爱德万甜和新甲基橙皮苷二氢查耳酮、莱鲍迪苷C在常温下进行混合均匀后,再与甘草酸一钾、麦芽糊精、柠檬酸钠在常温下混合均匀,然后经过粉碎处理制成粉状复合甜味剂,其甜度为蔗糖的230倍。将上述复合甜味剂用于辣椒酱中时,可在最后工序加入,制得成品。
辣椒酱中添加了上述复配甜味剂后对产品的风味改善作用如图2所示:
对照组:没添加复配甜味剂的辣椒酱
添加组:添加了复配甜味剂的辣椒酱
评估人:公司感官评定组(人数7人)
分级:3非常强烈,2强烈,1微强,0与对照组相同,-1微弱,-2弱,-3非常弱
由此可见,添加了此复配甜味剂的辣酱,增加了其期望有的辣味、甜、咸味、拉长了辣味持续时间,但降低了辣味带给口腔的强烈刺激感,使辣味醇厚,不单调。
实施例3
将爱德万甜和新甲基橙皮苷二氢查耳酮、莱鲍迪苷C在常温下进行混合均匀后,再与甘草酸一钾、麦芽糊精、柠檬酸钠在常温下混合均匀,然后经过粉碎处理制成粉状复合甜味剂,其甜度为蔗糖的260倍。将上述复合甜味剂用于海鲜酱中时,可在最后工序加入,制得成品。
海鲜酱中添加了上述复配甜味剂后对产品的风味改善作用如图3所示:
对照组:没添加复配甜味剂的海鲜酱
添加组:添加了复配甜味剂的海鲜酱
评估人:公司感官评定组(人数7人)
分级:3非常强烈,2强烈,1微强,0与对照组相同,-1微弱,-2弱,-3非常弱
由此可见,添加了此复配甜味剂的海鲜酱,增加了鲜香味、甜、咸味、拉长了鲜味持续时间,减少了令人不愉快的腥味等不良气味。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种用于调味酱中的含爱德万甜的复合甜味剂,其特征在于,包括以下质量百分含量的各组分:爱德万甜0.2~0.8%,甘草酸钾盐50~65%,新甲基橙皮苷二氢查耳酮0.5~1.8%,莱鲍迪苷C 1.25~5%,麦芽糊精20~40%,风味矫正物0.5~10%。
2.根据权利要求1所述的用于调味酱中的含爱德万甜的复合甜味剂,其特征在于:所述风味矫正物选自柠檬酸、富马酸、苹果酸、乳酸或氨基酸中的任意一种或几种。
3.根据权利要求1所述的用于调味酱中的含爱德万甜的复合甜味剂,其特征在于:所述用于调味酱中的含爱德万甜的复合甜味剂的甜度为蔗糖甜度的130~300倍。
4.根据权利要求1至3任一所述的用于调味酱中的含爱德万甜的复合甜味剂,其特征在于:所述甘草酸钾盐为甘草酸一钾盐或甘草酸三钾盐,甘草酸钾盐中甘草酸含量大于等于15wt%且小于等于20wt%。
5.一种根据权利要求1至4任一所述的用于调味酱中的含爱德万甜的复合甜味剂的制备方法,其特征在于,包括以下步骤:
按照配方量,将0.2~0.8%的爱德万甜、0.5~1.8%的新甲基橙皮苷二氢查耳酮、1.25~5%的莱鲍迪苷、20~40%的麦芽糊精充分混合后,再与50~65%的甘草酸钾盐和0.5~10%的风味矫正物混合均匀,于常温下粉碎至200目,制成粉状复合甜味剂,即得。
6.一种根据权利要求1至4任一所述的含爱德万甜的复合甜味剂作为调味酱中甜味剂和/或风味增强剂的应用。
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