CN109527168A - 一种用于果脯中的含纽甜的复合甜味剂 - Google Patents
一种用于果脯中的含纽甜的复合甜味剂 Download PDFInfo
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- CN109527168A CN109527168A CN201811269533.4A CN201811269533A CN109527168A CN 109527168 A CN109527168 A CN 109527168A CN 201811269533 A CN201811269533 A CN 201811269533A CN 109527168 A CN109527168 A CN 109527168A
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- neotame
- composite sweetener
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- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- 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
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- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
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- Seasonings (AREA)
Abstract
本发明公开了一种用于果脯中的含纽甜的复合甜味剂。该复合甜味剂的组成:纽甜0.21~0.28%,罗汉果甜苷0.11~0.26%,三氯蔗糖0.3~0.6%,山梨糖醇23~29%,木糖醇20~26%,麦芽糖醇20~29%,香草醛1.3~2.6%,风味矫正物0.3~1%,麦芽糊精15~32%,抗结剂1.2~1.9%。通过合理的复配,所述复合甜味剂在制作果脯中应用,具有甜度适中、口感柔和、产品不易结晶、溶解性强、稳定性好、安全性高,且甜度成本低等优点,采用该含纽甜的复合甜味剂来制作果脯,用户不会导致龋齿,也不会引起血糖及胆固醇升高的危险,适合于糖尿病及肥胖症人群使用。
Description
技术领域
本发明涉及一种食品添加剂,具体涉及一种用于果脯制作的含纽甜的复合甜味剂。
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。
罗汉果甜苷又称罗汉果甜甙(或罗汉果甜),植物含量较高且水溶性好,纯度98%以上,萃取于广西特产经济植物--罗汉果,其甜度为蔗糖的300倍,其热量为零,具有清热润肺镇咳、润肠通便之功效,对肥胖、便秘、糖尿病等具有防治作用。
三氯蔗糖(TGS),是由英国泰莱公司(Tate&Lyie)与伦敦大学共同研制并于1976年申请专利的一种新型甜味剂。三氯蔗糖(Sucralose或TGS CNS:19.016;INS:955),又称蔗糖素、蔗糖精或4,1,6,-三氯-4,1,6,-三脱氧半乳型蔗糖,英文名称:Sucralose。三氯蔗糖是以蔗糖为原料经氯化作用而制得的。分子式为C12H19C13O8,相对分子质量为397.64。是唯一以蔗糖为原料的功能性甜味剂,原始商标名称为Splenda,甜度可达蔗糖600倍。这种甜味剂具有无能量,甜度高,甜味纯正,高度安全等特点。是目前最优秀的功能性甜味剂之一。属于无热量甜味剂,调味剂。
纽甜是中国《食品添加剂卫生标准》中唯一无使用范围限制、无使用量限制的甜味剂。纽甜的甜度为蔗糖的6000倍,是目前最甜的甜味剂。纽甜在干粉状态下或在粉末状成品中具有极佳的稳定性。储存条件适宜的干燥环境中纽甜可保持五年的稳定性。由于纽甜分子中连有二甲基-丁基的氨基不能通过缩合反应与还原性糖或醛类化合物反应,其化学活性大大降低,在中性或碱性水溶液中稳定性很好。纽甜可以与各种还原性碳水化合物(如果糖、葡萄糖、高聚果糖、玉米糖浆、乳糖、麦芽糖等)共同使用,而不会发生食品加工中所不希望发生的美拉德反应,也可以与各种含醛的增味剂(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。因此纽甜在甜味剂复配中作为风味增强剂应用广泛。然而,纽甜虽然其滋味和口感十分接近蔗糖,但作为目前甜度特高的甜味剂,其甜度太高、粉末状体积小,用其一种,相对用量太小,称量和混合技术要求很高,在一些食品上直接应用带来一些困难,需要与其他甜味剂复合才可以有效解决以上所存在的问题。
传统果脯是以蔗糖和饴糖为主要加工助剂制作而成,产品含糖量普遍在60%以上。传统果脯含糖量高,长期食用对人体健康会造成不利影响,特别是对于糖尿病人更是绝对禁止食用。
发明内容
为解决现有技术的不足,本发明提供了一种用于果脯中的含纽甜的复合甜味剂、其制备方法及其应用。
本发明提供了一种用于果脯中的含纽甜的复合甜味剂,其组成及各组分的质量百分含量为:纽甜0.21~0.28%,罗汉果甜苷0.11~0.26%,三氯蔗糖0.3~0.6%,山梨糖醇23~29%,木糖醇20~26%,麦芽糖醇20~29%,香草醛1.3~2.6%,风味矫正物0.3~1%,麦芽糊精15~32%,抗结剂1.2~1.9%。
将纽甜、罗汉果甜苷与三氯蔗糖以及口感清爽的糖醇类载体复合后不仅能提高甜度,还能赋予食品好的质地、口感,并赋予一定的“体积感”。复合甜味剂通过科学合理的复配不仅可以减少纯高倍甜味剂本身的不良味道,通过复配还可以有效减少纽甜的后甜味,增加风味;也能够缩短味觉差,提高甜味的稳定性;同时也减少了甜味剂的总使用量,从而降低了生产成本。所加山梨糖醇、木糖醇、麦芽糖醇、香草醛、麦芽糊精等作为填充剂以及味感增效剂,具有口感清凉、热量低、安全性高等特性。
同时,由于纽甜、罗汉果甜苷与三氯蔗糖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、肥胖症人群等患者的食用,满足了不同群体的食用及健康需求。
优选的,所述风味矫正物选自包括氨基酸及其盐、甘草酸及其盐、柠檬酸、琥珀酸、富马酸、酒石酸、苹果酸等中的一种或几种。
加入氨基酸及其盐、甘草酸及其盐、柠檬酸、琥珀酸、富马酸、酒石酸、苹果酸等对纽甜、罗汉果甜苷与三氯蔗糖等的后甜有消杀作用,可起到矫味作用,从而提高复合甜味剂的甜味质量。
优选的,所述抗结剂选自活性磷酸三钙、二氧化硅、微晶纤维素中的一种或几种。
以上,可以防止甜味剂产品结块。
优选的,所述含纽甜的复合甜味剂的甜度为蔗糖甜度的20~30倍。
本发明还提供了一种所述的含纽甜的复合甜味剂的制备方法,其为:将所述0.21~0.28%的纽甜、所述0.11~0.26%罗汉果甜苷、及0.3~0.6%三氯蔗糖一起混合后的甜味剂在常温下进行超微机械粉碎后,再与所述23~29%的山梨糖醇、所述20~26%的木糖醇、所述20~29%的麦芽糖醇及1.3~2.6%的香草醛及所述15~32%麦芽糊精、所述0.3~1%的风味矫正物、所述1.2~1.9%的抗结剂混合制成粉状复合甜味剂,制成的粉状甜味剂再经过碾压和粉碎处理转化成结晶状的复合甜味剂。
其中,超微机械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8~20微米的操作技术。
本发明还提供了所述的含纽甜的复合甜味剂作为制作果脯的添加剂的应用。
本产品可以用于制作果脯中,如地瓜、青瓜、橙子、柚子、西瓜、桃子、李子、樱桃、菠萝、柠檬、草莓、杏、枇杷等。
该复合甜味剂中包括风味矫正物以及抗结剂等改善产品性能。通过合理的复配,所述复合甜味剂在制作果脯中应用,具有甜度适中、口感柔和、产品不易结晶、溶解性强、稳定性好、安全性高,且甜度成本低等优点,采用该含纽甜的复合甜味剂来制作果脯,食用者不会导致龋齿,不仅不会引起血糖及胆固醇升高的危险,适合于糖尿病及肥胖症人群使用,而且对于普通食用者还能起到清热润肺镇咳、润肠通便之功效,对肥胖、便秘、糖尿病等具有防治作用。
具体实施方式
通过以下详细说明可以进一步理解本发明的特点和优点。所提供的实施例仅是对本发明方法的说明,而不以任何方式限制本发明揭示的其余内容。
实施例1
上述实施例配方所用材料数量、价格及热量值见表1。
表1
(12000/1989.5=6.03)
由表1可以看出,所列配方的甜度是蔗糖的20倍,计100克配方复合甜味剂合计可以代替蔗糖2000克;分别计算100克配方复合甜味剂的1.9895元,而2000克蔗糖的成本在12元,即使用蔗糖的成本比使用复合甜味剂的成本高达6.03倍。而蔗糖的热量值是389(kcal/100g),但本发明的复合甜味剂的热量值是320.52(kcal/100g),由于本发明的复合甜味剂的甜度是蔗糖的20倍,也就说,使用本发明的复合甜味剂需要达到蔗糖使用量的甜度,其用量为蔗糖的二十分之一,其热量值只有100克复合甜味剂的热量值320.52(kcal/100g)的二十分之一,即16.03kcal。热量值比蔗糖的降低了95.9%。
另外,糖精钠的每日允许摄入量(acceptable daily intake,ADI)ADI值为0.025g/kg,甜蜜素的ADI值为0.011g/kg,本发明的复合甜味剂的ADI值不低于0.53g/kg。
将纽甜、罗汉果甜苷和三氯蔗糖在常温下进行超微粉碎后,再与琥珀酸、山梨糖醇、木糖醇、麦芽糖醇、麦芽糊精及活性磷酸三钙等在常温下混合均匀,然后经过碾压和粉碎处理制成结晶状复合甜味剂,其甜度为蔗糖的20倍。
将地瓜洗干净,削皮切成块,放在锅里煮,每70公斤加0.2公斤上述的复合甜味剂,待地瓜八成熟时捞出,在50℃左右的烤房烤熟即可制成果脯。
实施例2
将纽甜、罗汉果甜苷和三氯蔗糖在常温下进行超微粉碎后,再与琥珀酸、山梨糖醇、木糖醇、麦芽糖醇、麦芽糊精及活性磷酸三钙等在常温下混合均匀,然后经过碾压和粉碎处理制成结晶状复合甜味剂,其甜度为蔗糖的22倍。
上述实施例配方所用材料数量、价格及热量值见表2。
表2
(13200/2560.92=5.15)
由表2可以看出,所列配方的甜度是蔗糖的22倍,计100克配方复合甜味剂合计可以代替蔗糖2200克;分别计算100克配方复合甜味剂的2.56元,而2200克蔗糖的成本在13.2元,即使用蔗糖的成本比使用复合甜味剂的成本高达5.15倍。而蔗糖的热量值是389(kcal/100g),但本发明的复合甜味剂的热量值是300(kcal/100g),由于本发明的复合甜味剂的甜度是蔗糖的22倍,也就说,使用本发明的复合甜味剂需要达到蔗糖使用量的甜度,其用量为蔗糖的二十二分之一,其热量值只有100克复合甜味剂的热量值300(kcal/100g)的二十二分之一,即13.6kcal。热量值比蔗糖的降低了96.5%。
另外,糖精钠的ADI值为0.025g/kg,甜蜜素的ADI值为0.011g/kg,本发明的复合甜味剂的ADI值不低于0.53g/kg。
下面结合李子果脯的制作进一步说明。李子果脯的制作工艺流程:选料→清洗→曝晒→刺孔→浸硫→煮制→烘干→整形→包装→成品。操作要点:选择果形中等、完好的果实。在果实上刺孔,放入亚硫酸盐8%的水溶液中浸数小时,漂洗沥干后,配45%--50%上述所制得复合甜味剂溶液加热煮制,维持30--45分钟,浸泡30小时,烘干、整形、包装即为成品。
实施例1及例2产品感官评价见表3。
表3
以上所述仅为本发明的较佳实施方式,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)
1.一种用于果脯中的含纽甜的复合甜味剂,其特征在于,其组成及各组分的质量百分含量为:纽甜0.21~0.28%,罗汉果甜苷0.11~0.26%,三氯蔗糖0.3~0.6%,山梨糖醇23~29%,木糖醇20~26%,麦芽糖醇20~29%,香草醛1.3~2.6%,风味矫正物0.3~1%,麦芽糊精15~32%,抗结剂1.2~1.9%。
2.根据权利要求1所述的含纽甜的复合甜味剂,其特征在于:所述风味矫正物包括氨基酸及其盐、甘草酸及其盐、柠檬酸、琥珀酸、富马酸、酒石酸、苹果酸等中的一种或几种。
3.根据权利要求1所述的含纽甜的复合甜味剂,其特性在于:所述抗结剂选自活性磷酸三钙、二氧化硅、微晶纤维素中的一种或几种。
4.根据权利要求1所述的含纽甜的复合甜味剂,其特征在于:所述含纽甜的复合甜味剂的甜度为蔗糖甜度的20~30倍。
5.一种权利要求1至4任一所述的含纽甜的复合甜味剂的制备方法,其特征在于,其为:将所述0.21~0.28%的纽甜、所述0.11~0.26%罗汉果甜苷、及0.3~0.6%三氯蔗糖一起混合后的甜味剂在常温下进行超微机械粉碎后,再与所述23~29%的山梨糖醇、所述20~26%的木糖醇、所述20~29%的麦芽糖醇及1.3~2.6%的香草醛及所述15~32%麦芽糊精、所述0.3~1%的风味矫正物、所述1.2~1.9%的抗结剂混合制成粉状复合甜味剂,制成的粉状甜味剂再经过碾压和粉碎处理转化成结晶状的复合甜味剂。
6.权利要求1至4任一所述的含纽甜的复合甜味剂作为制作果脯的添加剂的应用。
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