CN109043469A - A kind of composite sweetener and preparation method thereof - Google Patents
A kind of composite sweetener and preparation method thereof Download PDFInfo
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- CN109043469A CN109043469A CN201810879956.1A CN201810879956A CN109043469A CN 109043469 A CN109043469 A CN 109043469A CN 201810879956 A CN201810879956 A CN 201810879956A CN 109043469 A CN109043469 A CN 109043469A
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- corn stigma
- fructus hippophae
- composite sweetener
- carrot
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 47
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 47
- 239000002131 composite material Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000229143 Hippophae Species 0.000 claims abstract description 51
- 240000008042 Zea mays Species 0.000 claims abstract description 45
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 45
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 45
- 235000005822 corn Nutrition 0.000 claims abstract description 45
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 41
- 244000000626 Daucus carota Species 0.000 claims abstract description 28
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 28
- 235000019202 steviosides Nutrition 0.000 claims abstract description 24
- 239000004383 Steviol glycoside Substances 0.000 claims abstract description 23
- 235000019411 steviol glycoside Nutrition 0.000 claims abstract description 23
- 229930182488 steviol glycoside Natural products 0.000 claims abstract description 23
- 150000008144 steviol glycosides Chemical class 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- 239000000843 powder Substances 0.000 claims description 25
- 239000006228 supernatant Substances 0.000 claims description 19
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 10
- 235000012054 meals Nutrition 0.000 claims description 10
- 235000015190 carrot juice Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000011812 mixed powder Substances 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 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 1
- 238000000926 separation method Methods 0.000 claims 1
- 229940013618 stevioside Drugs 0.000 claims 1
- 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 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 abstract description 14
- 229930006000 Sucrose Natural products 0.000 abstract description 14
- 239000005720 sucrose Substances 0.000 abstract description 14
- 239000000126 substance Substances 0.000 abstract description 7
- 208000008589 Obesity Diseases 0.000 abstract description 6
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 6
- 235000020824 obesity Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract description 3
- 235000012976 tarts Nutrition 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000004140 cleaning Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 230000001376 precipitating effect Effects 0.000 description 6
- 239000003643 water by type Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000008367 deionised water Substances 0.000 description 4
- 229910021641 deionized water Inorganic materials 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 241000723353 Chrysanthemum Species 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229930182470 glycoside Natural products 0.000 description 3
- 150000002338 glycosides Chemical class 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 3
- 231100000252 nontoxic Toxicity 0.000 description 3
- 230000003000 nontoxic effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 238000005303 weighing Methods 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a kind of composite sweeteners comprising the raw material of following parts by weight: 53~68 parts of steviol glycoside, 10~16 parts of fructus hippophae, 15~20 parts of carrot and 3.6~5.2 parts of corn stigma.Composite sweetener of the invention is using steviol glycoside, fructus hippophae, carrot and corn stigma compounding, these types of substance mutually cooperates with, the complementary rear astringent taste of steviol glycoside and the tart flavour of fructus hippophae, keep its sugariness and mouthfeel and sucrose very close, and almost without acerbity, raw materials used sweetener is naturally occurring sweetener, without security risk, heat is very low, and alternative sucrose is widely used in varieties of food items, can be used as obesity and the alternative sugar of diabetic.The present invention also provides a kind of preparation method of composite sweetener, this method can sufficiently extract the effective component in raw material, and raw material is made to be fully utilized, and preparation process reaction condition is mild, highly-safe.
Description
Technical field
The invention belongs to technical field of food additives, and in particular to a kind of composite sweetener and preparation method thereof.
Background technique
The excess ingestion of phitosite especially glucide is the main reason for leading to the chronic diseases such as diabetes.Mesh
The U.S. Qian Jin just has nearly 1/3 people to eat low calories food.It is estimated that the total demand of sweetener is very big, about equivalence is in 3000
The sucrose of ten thousand t.In place of the deficiencies of side effect as existing for artificial synthesis edulcorant and flavor taste, so many countries, special
It is not that developed country has put into effect corresponding management measure in succession.Thus novel low amount (or empty calory) natural sweetener is especially
The exploitation of sweetener increasingly draws attention with research.
Natural sweetener has the characteristics such as nontoxic, low in calories, high sugariness, anti-caries, safety, and tool is found from plant resources
There are many functions, and high sugariness is safe and non-toxic, and the pure natural sweetener of sweet taste has become the heat of current food additives research
Point.
Sweetener helps to relieve stress, and people is made to feel happy, but scientific research indicates sweetener at present on the market
Excessive intake will lead to obesity, and generate a variety of diseases, even the shortening service life.Therefore, a kind of pure natural sweet taste is studied
Agent is as obesity and the alternative sugar of diabetic, it appears particularly important.
Summary of the invention
It is an object of the invention to overcome above-mentioned technical deficiency, a kind of composite sweetening of nontoxic, low in calories, high sugariness is provided
Agent, alternative sucrose are widely used in varieties of food items, can be used as obesity and the alternative sugar of diabetic；The present invention is another
The purpose of aspect is, provides a kind of preparation method of composite sweetener.
To reach above-mentioned technical purpose, technical solution of the present invention provides a kind of composite sweetener comprising following weight
The raw material of part: 53~68 parts of steviol glycoside, 10~16 parts of fructus hippophae, 15~20 parts of carrot and 3.6~5.2 parts of corn stigma.
Technical solution of the present invention additionally provides a kind of preparation method of composite sweetener, includes the following steps:
S1. each raw material is weighed by weight；
S2. sea-buckthorn pulp is made in fructus hippophae, ethanol solution is added into the sea-buckthorn pulp, and extract at 72~76 DEG C
25~30min obtains fructus hippophae extracting solution, and the fructus hippophae extracting solution is centrifuged, is rotated, fructus hippophae powder is obtained；
S3. after juice is made in carrot, carrot juice is dried to powder at 155~165 DEG C, obtains carrot meal；
S4. ethanol solution is added into Corn Stigma, and extracts 20~22min at 65~75 DEG C, obtains corn stigma and mentions
Liquid is taken, the corn stigma extracting solution is centrifuged, is rotated, corn stigma powder is obtained；
S5. the fructus hippophae powder, carrot meal, corn stigma powder and steviol glycoside are uniformly mixed, mixed powder is dried to
Biodiversity content≤0.3%, obtains finished product.
Compared with prior art, the beneficial effect comprise that
1. composite sweetener of the invention is using steviol glycoside, fructus hippophae, carrot and corn stigma compounding, these types of substance
Mutually collaboration, the complementary rear astringent taste of steviol glycoside and the tart flavour of fructus hippophae, keeps its sugariness and mouthfeel and sucrose very close, and
Almost without acerbity, raw materials used sweetener is naturally occurring sweetener, and no security risk, heat is very low, can be used as
The alternative sugar of obesity and diabetic；
2. the fructus hippophae and corn stigma in composite sweetener of the invention also contain more Flavonoid substances and vitamin,
Contain more vitamin and carrotene in carrot, these types of substance is used in compounding, and can effectively facilitate the suction of nutritional ingredient
It receives, and compared with sucrose, composite sweetener of the invention can control and treat vascular hypertension, reducing blood lipid.
3. the preparation method of composite sweetener provided by the invention can sufficiently extract the effective component in raw material, make raw material
It is fully utilized, preparation process reaction condition is mild, highly-safe.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
Composite sweetener of offer and preparation method thereof is further elaborated.Experimental method in following embodiments, such as without spy
Different explanation, is conventional method.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, and do not have to
It is of the invention in limiting.
Embodiment 1:
The embodiment of the present invention 1 provides a kind of composite sweetener comprising the raw material of following parts by weight: steviol glycoside 60
Part, 13 parts of fructus hippophae, 17 parts of carrot and 4.5 parts of corn stigma.
The composite sweetener is prepared with the following method:
(1) steviol glycoside 60kg, fructus hippophae 13kg, carrot 17kg and corn stigma 4.5kg, and sweet tea in steviol glycoside are weighed
The mass fraction of chrysanthemum glycosides is 70%；
(2) after fructus hippophae being eluted with water and crushing and beating 18min in refiner is added in 1500mL deionized water, obtains sea-buckthorn
Pulp liquid, the mass fraction that 10 times of volumes are added to fructus hippophae slurries is 70% ethanol solution, under 75 DEG C of waters bath with thermostatic control, is used
80W ultrasonic echography assisted extraction 25min, obtains fructus hippophae extracting solution；Fructus hippophae extracting solution is fitted into centrifuge, with 4200r/
Min is centrifugated 20min, collects supernatant, and precipitating is extracted 1~2 time again, merges supernatant, by the supernatant after merging
It is fitted into Rotary Evaporators, at 69 DEG C, is evaporated to dryness under reduced pressure, is subsequently filled into pulverizer and crushes, cross 40 meshes, obtain fructus hippophae
Powder；
(3) carrot cleaning is completely removed the peel afterwards, and is fitted into homogeneous refiner and is homogenized, obtain carrot juice, by carrot juice plus
Enter in spray dryer, is dried to powder at 160 DEG C, obtains carrot meal；
(4) after cleaning corn stigma, is dry, crushing, 40 meshes are crossed, according to the solid-liquid ratio of Corn Stigma and ethanol solution
The ethanol solution that mass fraction is 65% is added into Corn Stigma for 1g:17mL, then under 70 DEG C of waters bath with thermostatic control, uses
400W ultrasonic echography assisted extraction 20min, obtains corn stigma extracting solution；Corn stigma extracting solution is fitted into centrifuge, with
5000r/min is centrifugated 15min, collects supernatant, and precipitating is extracted 1~2 time again by aforesaid operations, merges supernatant,
Supernatant after merging is fitted into Rotary Evaporators, at 69 DEG C, is evaporated to dryness under reduced pressure, is subsequently filled into pulverizer and crushes,
40 meshes are crossed, corn stigma powder is obtained；
(5) fructus hippophae powder, carrot meal, corn stigma powder and steviol glycoside are uniformly mixed, 40 is crossed after mixed powder is ground
Mesh, and mixed powder is dried to biodiversity content≤0.3%, obtain composite sweetener.
Embodiment 2:
The embodiment of the present invention 2 provides a kind of composite sweetener comprising the raw material of following parts by weight: steviol glycoside 53
Part, 16 parts of fructus hippophae, 15 parts of carrot and 3.6 parts of corn stigma.
The composite sweetener is prepared with the following method:
(1) steviol glycoside 53kg, fructus hippophae 16kg, carrot 15kg and corn stigma 3.6kg, and sweet tea in steviol glycoside are weighed
The mass fraction of chrysanthemum glycosides is 75%；
(2) after fructus hippophae being eluted with water and crushing and beating 15min in refiner is added in 1700mL deionized water, obtains sea-buckthorn
Pulp liquid, the mass fraction that 12 times of volumes are added to fructus hippophae slurries is 70% ethanol solution, under 76 DEG C of waters bath with thermostatic control, is used
80W ultrasonic echography assisted extraction 30min, obtains fructus hippophae extracting solution；Fructus hippophae extracting solution is fitted into centrifuge, with 4500r/
Min is centrifugated 15min, collects supernatant, and precipitating is extracted 1~2 time again, merges supernatant, by the supernatant after merging
It is fitted into Rotary Evaporators, at 70 DEG C, is evaporated to dryness under reduced pressure, is subsequently filled into pulverizer and crushes, cross 40 meshes, obtain fructus hippophae
Powder；
(3) carrot cleaning is completely removed the peel afterwards, and is fitted into homogeneous refiner and is homogenized, obtain carrot juice, by carrot juice plus
Enter in spray dryer, is dried to powder at 155 DEG C, obtains carrot meal；
(4) after cleaning corn stigma, is dry, crushing, 60 meshes are crossed, according to the solid-liquid ratio of Corn Stigma and ethanol solution
The ethanol solution that mass fraction is 65% is added into Corn Stigma for 1g:20mL, then under 75 DEG C of waters bath with thermostatic control, uses
400W ultrasonic echography assisted extraction 22min, obtains corn stigma extracting solution；Corn stigma extracting solution is fitted into centrifuge, with
5000r/min is centrifugated 15min, collects supernatant, and precipitating is extracted 1~2 time again by aforesaid operations, merges supernatant,
Supernatant after merging is fitted into Rotary Evaporators, at 68 DEG C, is evaporated to dryness under reduced pressure, is subsequently filled into pulverizer and crushes,
40 meshes are crossed, corn stigma powder is obtained；
(5) fructus hippophae powder, carrot meal, corn stigma powder and steviol glycoside are uniformly mixed, 40 is crossed after mixed powder is ground
Mesh, and mixed powder is dried to biodiversity content≤0.3%, obtain composite sweetener.
Embodiment 3:
The embodiment of the present invention 3 provides a kind of composite sweetener comprising the raw material of following parts by weight: steviol glycoside 68
Part, 10 parts of fructus hippophae, 20 parts of carrot and 5.2 parts of corn stigma.
The composite sweetener is prepared with the following method:
(1) 68 parts of steviol glycoside, 10 parts of fructus hippophae, 20 parts of carrot and 5.2 parts of corn stigma, and sweet tea in steviol glycoside are weighed
The mass fraction of chrysanthemum glycosides is 72%；；
(2) after fructus hippophae being eluted with water and crushing and beating 20min in refiner is added in 2000mL deionized water, obtains sea-buckthorn
Pulp liquid, the mass fraction that 8 times of volumes are added to fructus hippophae slurries are that 70% ethanol solution uses 80W under 72 DEG C of waters bath with thermostatic control
Ultrasonic echography assisted extraction 28min, obtains fructus hippophae extracting solution；Fructus hippophae extracting solution is fitted into centrifuge, with 4000r/min
It is centrifugated 15min, supernatant is collected, and precipitating is extracted 1~2 time again, merges supernatant, the supernatant after merging is packed into
It in Rotary Evaporators, at 68 DEG C, is evaporated to dryness under reduced pressure, is subsequently filled into pulverizer and crushes, cross 40 meshes, obtain seabuckthorn fruit powder
End；
(3) carrot cleaning is completely removed the peel afterwards, and is fitted into homogeneous refiner and is homogenized, obtain carrot juice, by carrot juice plus
Enter in spray dryer, is dried to powder at 165 DEG C, obtains carrot meal；
(4) after cleaning corn stigma, is dry, crushing, 40 meshes are crossed, according to the solid-liquid ratio of Corn Stigma and ethanol solution
The ethanol solution that mass fraction is 65% is added into Corn Stigma for 1g:15mL, then under 65 DEG C of waters bath with thermostatic control, uses
400W ultrasonic echography assisted extraction 20min, obtains corn stigma extracting solution；Corn stigma extracting solution is fitted into centrifuge, with
5000r/min is centrifugated 20min, collects supernatant, and precipitating is extracted 1~2 time again by aforesaid operations, merges supernatant,
Supernatant after merging is fitted into Rotary Evaporators, at 70 DEG C, is evaporated to dryness under reduced pressure, is subsequently filled into pulverizer and crushes,
40 meshes are crossed, corn stigma powder is obtained；
(5) fructus hippophae powder, carrot meal, corn stigma powder and steviol glycoside are uniformly mixed, 40 is crossed after mixed powder is ground
Mesh, and mixed powder is dried to biodiversity content≤0.3%, obtain composite sweetener.
Below by way of the effect of test example the present invention is further explained composite sweetener.
Test example 1: sugariness evaluation test
Each 3.0g of each sample of composite sweetener obtained in above-described embodiment 1~3 is taken, while weighing sucrose 3.0g mono-
Part, with 100ml drinking pure water wiring solution-forming.Then 10 healths are chosen and the valuation officer having a sharp sense of taste taste,
It makes sensory evaluation, does upper mark in each solution bottle bottom in test, then upset order.The trial test solution of concrete configuration and
Analyses Methods for Sensory Evaluation Results see the table below.Every 100ml dissolution 3.0g sweetener why is selected, is because when preparing sucrose solution, greatly
Most valuation officers reflect that when sucrose addition is less than 3.0g in every 100ml water, sweet taste is insufficient, not full.Analyses Methods for Sensory Evaluation Results is shown in
Table 1.
Sensory evaluation criteria:
1. Analyses Methods for Sensory Evaluation Results of table
| Sugariness | Metallic taste | Bitter taste afterwards | Refrigerant sense | Tart flavour | Comprehensive mouthfeel | |
| Embodiment 1 | 10.3 | 0 | 0 | 0.9 | 0 | 11.2 |
| Embodiment 2 | 9.9 | 0 | 0 | 0.5 | 0 | 10.4 |
| Embodiment 3 | 10.1 | 0 | 0 | 0.6 | -0.1 | 10.6 |
| Sucrose solution | 10 | -0.1 | 0 | 0.1 | -0.2 | 9.8 |
Test example 2: physical and chemical determination result
Composite sweetener sample in Example 1~3 respectively takes 3.0g, and measurement water content, dissolution time are (by sample at 25 DEG C
Product are dissolved in 100ml deionized water, measure sample dissolution time), density and content of beary metal, physical and chemical determination the results are shown in Table 2.
2. physical and chemical determination result of table
| Water content (%) | Dissolution time (S) | Density (g/cm3) | Arsenic content (mg/kg) | |
| Embodiment 1 | 0.24 | 32 | 0.69 | <2 |
| Embodiment 2 | 0.28 | 35 | 0.73 | <2 |
| Embodiment 3 | 0.25 | 40 | 0.77 | <2 |
By the result of Tables 1 and 2 it is found that composite sweetener of the invention in sugariness with etc. the sucrose of quality approach, it is comprehensive
Sense of healing up is superior to sucrose, and heat ratio sucrose is low, and all raw materials are selected from naturally occurring sweetener, and alternative sucrose is wide
It is general to apply in varieties of food items, it can be used as obesity and the alternative sugar of diabetic.
The above described specific embodiments of the present invention are not intended to limit the scope of the present invention..Any basis
Any other various changes and modifications that technical concept of the invention is made should be included in the guarantor of the claims in the present invention
It protects in range.
Claims (9)
1. a kind of composite sweetener, which is characterized in that it includes the raw material of following parts by weight: 53~68 parts of steviol glycoside, sea-buckthorn
10~16 parts of fruit, 15~20 parts of carrot and 3.6~5.2 parts of corn stigma.
2. composite sweetener according to claim 1, which is characterized in that the composite sweetener includes following parts by weight
Raw material: 60 parts of steviol glycoside, 13 parts of fructus hippophae, 17 parts of carrot and 4.5 parts of corn stigma.
3. composite sweetener according to claim 1, which is characterized in that the mass fraction of Stevioside in the steviol glycoside
It is 70~75%.
4. a kind of preparation method of composite sweetener as claimed in any one of claims 1 to 3, which is characterized in that including as follows
Step:
S1. each raw material is weighed by weight；
S2. sea-buckthorn pulp is made in fructus hippophae, is added ethanol solution into the sea-buckthorn pulp, and extract at 72~76 DEG C 25~
30min obtains fructus hippophae extracting solution, and the fructus hippophae extracting solution is centrifuged, is rotated, fructus hippophae powder is obtained；
S3. after juice is made in carrot, carrot juice is dried to powder at 155~165 DEG C, obtains carrot meal；
S4. ethanol solution is added into Corn Stigma, and extracts 20~22min at 65~75 DEG C, obtains corn stigma extracting solution,
The corn stigma extracting solution is centrifuged, is rotated, corn stigma powder is obtained；
S5. the fructus hippophae powder, carrot meal, corn stigma powder and steviol glycoside are uniformly mixed, mixed powder is dried to moisture
Mass content≤0.3% obtains finished product.
5. the preparation method of composite sweetener according to claim 4, which is characterized in that ethanol solution in the step S2
Mass fraction be 70%.
6. the preparation method of composite sweetener according to claim 4, which is characterized in that ethanol solution in the step S2
Volume and the ratio between the volume of sea-buckthorn pulp be 8~12:1.
7. the preparation method of composite sweetener according to claim 4, which is characterized in that ethanol solution in the step S4
Mass fraction be 65%.
8. the preparation method of composite sweetener according to claim 4, which is characterized in that in step S4 Corn Stigma and
The solid-liquid ratio of ethanol solution is 1g:15~20mL.
9. the preparation method of composite sweetener according to claim 4, which is characterized in that the revolving is using such as lower section
Method: it by the supernatant obtained after centrifuge separation at 68~70 DEG C, is evaporated to dryness under reduced pressure.
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|---|---|---|---|---|
| RO122339B1 (en) * | 2004-03-23 | 2009-04-30 | Hofigal Export- Import S.A. | Nutritional supplement with herbal sweetener rich in bioflavonoids and vitamin c |
| CN106666634A (en) * | 2016-12-11 | 2017-05-17 | 周益铭 | Preparation method of natural compound sweetener |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| RO122339B1 (en) * | 2004-03-23 | 2009-04-30 | Hofigal Export- Import S.A. | Nutritional supplement with herbal sweetener rich in bioflavonoids and vitamin c |
| CN106666634A (en) * | 2016-12-11 | 2017-05-17 | 周益铭 | Preparation method of natural compound sweetener |
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| CN111938126A (en) * | 2019-05-17 | 2020-11-17 | 清馨(北京)科技有限公司 | Preparation method of compound sweetener |
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