CN109619526A - A kind of Western-style ham composite sweetener, preparation method and application - Google Patents
A kind of Western-style ham composite sweetener, preparation method and application Download PDFInfo
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- CN109619526A CN109619526A CN201811467168.8A CN201811467168A CN109619526A CN 109619526 A CN109619526 A CN 109619526A CN 201811467168 A CN201811467168 A CN 201811467168A CN 109619526 A CN109619526 A CN 109619526A
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- composite sweetener
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- dietary fiber
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 73
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 73
- 239000002131 composite material Substances 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 37
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 19
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 19
- 235000019202 steviosides Nutrition 0.000 claims abstract description 18
- 239000004383 Steviol glycoside Substances 0.000 claims abstract description 17
- 235000019411 steviol glycoside Nutrition 0.000 claims abstract description 17
- 229930182488 steviol glycoside Natural products 0.000 claims abstract description 17
- 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 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- -1 glucosyl group steviol glycoside Chemical class 0.000 claims abstract description 15
- 229930189775 mogroside Natural products 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 23
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 10
- 239000004384 Neotame Substances 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 9
- 235000019412 neotame Nutrition 0.000 claims description 9
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 9
- 108010070257 neotame Proteins 0.000 claims description 9
- 230000010355 oscillation Effects 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- QNAYBMKLOCPYGJ-UWTATZPHSA-N D-alanine Chemical compound C[C@@H](N)C(O)=O QNAYBMKLOCPYGJ-UWTATZPHSA-N 0.000 claims description 8
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N D-alpha-Ala Natural products CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 7
- 239000004375 Dextrin Substances 0.000 claims description 7
- 235000019425 dextrin Nutrition 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 229920002752 Konjac Polymers 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 19
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 15
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 6
- 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 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 2
- 238000012216 screening Methods 0.000 abstract description 2
- 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 12
- 229930006000 Sucrose Natural products 0.000 description 12
- 239000005720 sucrose Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 150000008144 steviol glycosides Chemical class 0.000 description 7
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 6
- 229960003212 sodium propionate Drugs 0.000 description 6
- 235000010334 sodium propionate Nutrition 0.000 description 6
- 239000004324 sodium propionate Substances 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 5
- 238000003786 synthesis reaction Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 208000025371 Taste disease Diseases 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 235000019656 metallic taste Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 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
- 108010011485 Aspartame Proteins 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 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 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 229930182479 fructoside Natural products 0.000 description 1
- 239000000348 glycosyl donor Substances 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 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 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses the components such as a kind of Western-style ham composite sweetener, preparation method and application, including mogroside, glucosyl group steviol glycoside, glucose, trehalose and dietary fiber.The present invention is tested by a series of compounding, screening obtains a kind of composite sweetener, sweet taste coefficient of synergism is big, in good taste, transparency is high, and then the bad problem of single use mouthfeel is effectively relieved, using Western-style ham obtained, not only it can be reduced the intake of sugar, but also Western-style ham structure can be improved, while also there is certain health-care efficacy.
Description
Technical field
The present invention relates to a kind of sweeteners, and in particular to a kind of Western-style ham composite sweetener, preparation method and application.
Belong to technical field of food additives.
Background technique
Western-style ham is delicious and very popular because of its meat tenderness, with the shape of Chinese tradition ham such as Jinhua ham,
Processing technology and flavor etc. have very big difference.The composition of Western-style ham class product is mainly moisture, protein, fat, carbohydrate, nothing
Machine salt, flavouring and other necessary additives.Carbohydrate is a kind of key component of Western-style ham, directly affects product special flavour.
Carbohydrate is the important organic compound of one kind widely distributed in nature, is important substance for the survival of mankind
One of.It is largely divided into four major class: monosaccharide and disaccharide, oligosaccharide and polysaccharide.Sugar in life, refers mainly to sucrose.It is so-called that " sugar adjusts hundred
Taste ", sugar play a significant role in processed food.
1, sugar is conducive to the processing of food and the raising of quality as nutritious sweetener in food.
2, sugar can be used as modifying agent, crystal modifier and leavening agent.
3, sugar has osmosis, harmful microbe can be inhibited to grow, to extend the preservation term of food.
4, sugar has water absorbency and water retentivity, conducive to the shelf time limit for extending food.
Although sugar can bring happy and be met to us, excessive sugar is taken in, health can be equally damaged.Due to
The long-term intake for crossing volume sugar easily causes fat, hyperglycemia and cardio-cerebrovascular diseases, therefore, selection generation sugar in food processing
Product substitutes sucrose as sweetener.
It is primarily referred to as artificial synthesis edulcorant for sugar product, common sweetener has Aspartame, trichlorine in food at present
Sucrose, stevioside, sweetener, saccharin sodium, maltol and xylitol etc., but since spreading unchecked for artificial synthesis edulcorant makes
With and some food labellings in be not specified using artificial synthesis edulcorant or even target and be sugar and actually use artificial synthesis
Sweetener constitutes harm, the interests for the majority of consumers that constituted a serious infringement to seek exorbitant profit, to the health of consumer.Illegal enterprise
Various violation of law of industry result in the stage that consumer has arrived " talking sweet tea discoloration ", have seriously affected the market of sweetener.
In addition, there are one problem, perception of the human body to sweet taste, derived from sweetener molecule (the various sugar such as including sucrose) with
The combination of sweet receptor is changed in conjunction with protein molecular structure later to generating nerve signal, be transmitted to brain just by
" interpretation " is sweet taste.
In very long evolution, the sweet taste that the mankind have generated sucrose is as " pure sweet taste ".And various sweet tastes
Agent molecule is when in conjunction with sweet receptor, the sweet taste of generation and the difference of sucrose, can generate " peculiar smell " toward contact.Than
If the sweet taste of saccharin is lasting unlike sucrose, aftertaste has a bit " metallic taste ", and concentration is high also to have bitter taste.It is other various
How much sweetener also all has " peculiar smell " when dosage is bigger.
" peculiar smell " of different sweeteners is different, will not significantly stack up, and the sweet taste that they are generated can be with
It stacks up.Obvious peculiar smell will not be also generated when for example, generating the sugariness of 2% sucrose with sweetener A, generates 3% with sweetener B
Obvious peculiar smell will not occur in the sugariness of sucrose, then the two uses simultaneously, it is possible to the sugariness for obtaining 5% sucrose, without
Obvious peculiar smell.Certainly, this is the example of an extreme facility, and the collocation needs in practical application are groped by many.
Therefore, a kind of composite sweetener is researched and developed, by a series of experiments, makes composite sweetener sweet taste coefficient of synergism
Greatly, in good taste, transparency is high, improve Western-style ham structure, while also have certain health-care efficacy, become very necessary and urgent
It cuts.
Summary of the invention
The purpose of the present invention is to overcome above-mentioned the deficiencies in the prior art, provide a kind of Western-style ham composite sweetener,
Preparation method and application, sweet taste coefficient of synergism is big, in good taste, transparency is high, improves Western-style ham structure, while also having certain
Health-care efficacy.
To achieve the above object, the present invention adopts the following technical solutions:
A kind of Western-style ham composite sweetener, comprises the following components in parts by weight: 30~60 parts of mogroside, grape
20~40 parts of glycosyl steviol glycoside, 5~20 parts of glucose, 10~30 parts of L- trehalose, 20~50 parts of dietary fiber.
Preferably, the composite sweetener further includes the component of following parts by weight: 1~2 part of neotame, D-alanine 0.5~
0.6 part, 0.1~0.2 part of sodium propionate, 0.01~0.015 part of sodium chloride of 3- (2- hydroxyl -4,5- Dimethoxyphenyl).
Preferably, the dietary fiber is selected from soybean dietary fiber, resistant dextrin, konjaku flour, soybean polyoses or xanthan gum
It is any one or more of.
It is further preferred that the dietary fiber is the mixture of resistant dextrin and konjaku flour, the two mass ratio is 1:0.5
~0.6.
A kind of preparation method of above-mentioned Western-style ham composite sweetener, the specific steps are as follows:
(1) each component of formula ratio is added in the water of 5~8 times of total weights, so that evenly dispersed；
It is freezed 10~12 hours under the conditions of (2) -10~-18 DEG C, forms frozen block；
(3) it uses refrigeration grinding machine freeze grinding 30~40 minutes；
(4) dry, it pulverizes, obtains powdered composite sweetener.
Preferably, the specific method of step (1) is: being while stirring added to the water dietary fiber, supersonic oscillations 5~10
Minute, be subsequently added into remaining each component, using high pressure homogenizer under the conditions of 20~30MPa homogenization 3~5 minutes.
Preferably, in step (4), dry specific method is: it is small that 10~15 are handled under the conditions of 20~30 DEG C, 1~5Pa
When.
Preferably, in step (4), pulverized using airslide disintegrating mill, operating condition is: stream pressure is
1100kPa, charging rate 180r/min, grade frequency 35Hz, grinding time are 60~80 minutes.Gained composite sweetener
95% or more partial size reach 10 μm or less.
Application of the above-mentioned composite sweetener in Western-style ham.
Each component is as follows in the present invention:
Natural glucose, fructose and multivitamin rich in etc., are described as " angle by people in Lo Han Guo fruit
Fruit ".The sweet tea glycosides extracted from Lo Han Guo fruit is a kind of non-glucide of pole sweet tea, and is free of any heat, is 100% pure
Natural non-transgenic food, can be used as natural sweetener, be widely used in medicine, food, daily use chemicals, beverage, aged healthcare products etc.
Industry.
Glucosyl group steviol glycoside is the enzymatic derivative product of steviol glycoside, is to use cyclodextrin glycosyltransferase
Equal enzymatics conversion steviol glycoside and glycosyl donor turn glycosides reaction and obtain, glycosylation or be graft modification.Due to glucose
The access of base, mouthfeel, water solubility, covering power and the fixation ability of glucosyl group steviol glycoside are all improved significantly and change
Become, enhances the sugariness of other sweeteners when being used in combination with other sweeteners, reduces dosage, while improving its mouthfeel.
Trehalose (Trehalose) is that a kind of stabilization irreducibility obtained by biofermentation technique from cornstarch is double
Sugar, heat-resisting, acidproof and high stability are highly soluble in water, and trehalose can help organism to fight various harsh environment to keep
The bioactivity of organism；Scientific circles to trehalose have it is such evaluation " for many life entities, the being and not being of trehalose,
Mean life or death ", therefore it is known as the title of " sugar of life ".Trehalose has the guarantor for increasing meat products in meat products
The effects of aqueous and elastic and holding is Fresh & Tender in Texture soft.
Dietary fiber, which refers to, to plant element by the polysaccharide and wood that human body alimentary canal ferment decomposes, and mainly rise in meat products
To optimization constituent, enriched nutritive, the effect for improving the product rate of output and Shelf-life.
Beneficial effects of the present invention:
Composite sweetener provided by the invention include mogroside, glucosyl group steviol glycoside, glucose, trehalose with
And the components such as dietary fiber.The present invention is tested by a series of compounding, and screening obtains a kind of composite sweetener, sweet taste synergy system
Number is big, in good taste, transparency is high, and then the bad problem of single use mouthfeel has been effectively relieved, using Western-style ham obtained,
Not only it can be reduced the intake of sugar, but also Western-style ham structure can be improved, while also there is certain health-care efficacy.
The neotame of specific quantity, D-alanine, 3- (2- hydroxyl -4,5- Dimethoxyphenyl) can be also further added in the present invention
Sodium propionate and sodium chloride further increase sweet taste coefficient of synergism, and improve the indexs such as mouthfeel and transparency.
The sugariness of Fructus Momordicae fructoside is 250~350 times of white granulated sugar；The sugariness of glucosyl group steviol glycoside be white granulated sugar 80~
150 times；Glucose mainly plays adjusting pH value, reaches redox purpose, while having and helping color development and color preserving agent effect；Seaweed
The sugariness of sugar is white granulated sugar 40%~50%；The sugariness of neotame is 7000~13000 times of sucrose, and sweet taste is pure, without other
The bitter taste and metallic taste of the normal band of intense sweetener.The inventive point of most critical of the present invention is that each component collaboration of specific quantity increases
Effect.
Each component is first dispersed in water by the present invention in the preparation, is then frozen into frozen block, freeze grinding, is finally dried
Powdered composite sweetener is obtained with pulverizing, with the direct mixed phase ratio of each component, uniformity is more preferable, is added to Western-style fire
Be conducive to improve Western-style ham structure in leg, improve mouthfeel.
Specific embodiment
Below with reference to embodiment, the present invention will be further elaborated, it should explanation, following the description merely to
It explains the present invention, its content is not defined.
Mogroside of the present invention is purchased from the great day biology in Xi'an Engineering Co., Ltd；L- trehalose is purchased from Xi'an
La Weiya Biotechnology Co., Ltd；Neotame, purchased from the remote macro prosperous commerce and trade Co., Ltd in Beijing；D-alanine is ground purchased from Shanghai
Open up Biotechnology Co., Ltd；3- (2- hydroxyl -4,5- Dimethoxyphenyl) sodium propionate, according to document " 3- (2- hydroxyl -4,5-
Dimethoxyphenyl) sodium propionate synthesis " the method preparation recorded such as (just fly, Liaoning chemical industry, 2011,40 (3), 243-244)
It obtains.
Embodiment 1:
A kind of Western-style ham composite sweetener, comprises the following components in parts by weight: 30 parts of mogroside, glucosyl group
20 parts of steviol glycoside, 5 parts of glucose, 10 parts of L- trehalose, 20 parts of dietary fiber.
Wherein, dietary fiber is soybean dietary fiber.
A kind of preparation method of above-mentioned Western-style ham composite sweetener, the specific steps are as follows:
(1) each component of formula ratio is added in the water of 5 times of total weights, so that evenly dispersed；
It is freezed 10 hours under the conditions of (2) -10 DEG C, forms frozen block；
(3) it uses refrigeration grinding machine freeze grinding 30 minutes；
(4) dry, it pulverizes, obtains powdered composite sweetener.
The specific method of step (1) is: dietary fiber is added to the water while stirring, supersonic oscillations 5 minutes, then plus
Enter remaining each component, using high pressure homogenizer under the conditions of 20MPa homogenization 3 minutes.
In step (4), dry specific method is: handling 10 hours under the conditions of 20 DEG C, 1Pa.
It in step (4), is pulverized using airslide disintegrating mill, operating condition is: stream pressure 1100kPa, into
Material speed is 180r/min, and grade frequency 35Hz, grinding time is 60 minutes.95% or more the partial size of gained composite sweetener
Reach 10 μm or less.
Embodiment 2:
A kind of Western-style ham composite sweetener, comprises the following components in parts by weight: 60 parts of mogroside, glucosyl group
40 parts of steviol glycoside, 20 parts of glucose, 30 parts of L- trehalose, 50 parts of dietary fiber.
Wherein, dietary fiber is soybean polyoses.
A kind of preparation method of above-mentioned Western-style ham composite sweetener, the specific steps are as follows:
(1) each component of formula ratio is added in the water of 8 times of total weights, so that evenly dispersed；
It is freezed 12 hours under the conditions of (2) -18 DEG C, forms frozen block；
(3) it uses refrigeration grinding machine freeze grinding 40 minutes；
(4) dry, it pulverizes, obtains powdered composite sweetener.
The specific method of step (1) is: being while stirring added to the water dietary fiber, supersonic oscillations 10 minutes, then
Remaining each component is added, using high pressure homogenizer under the conditions of 30MPa homogenization 5 minutes.
In step (4), dry specific method is: handling 15 hours under the conditions of 30 DEG C, 5Pa.
It in step (4), is pulverized using airslide disintegrating mill, operating condition is: stream pressure 1100kPa, into
Material speed is 180r/min, and grade frequency 35Hz, grinding time is 80 minutes.95% or more the partial size of gained composite sweetener
Reach 10 μm or less.
Embodiment 3:
A kind of Western-style ham composite sweetener, comprises the following components in parts by weight: 30 parts of mogroside, glucosyl group
40 parts of steviol glycoside, 5 parts of glucose, 30 parts of L- trehalose, 20 parts of dietary fiber, 2 parts of neotame, 0.5 part of D-alanine, 3- (2-
Hydroxyl -4,5- Dimethoxyphenyl) 0.2 part of sodium propionate, 0.01 part of sodium chloride.
Wherein, dietary fiber is resistant dextrin.
A kind of preparation method of above-mentioned Western-style ham composite sweetener, the specific steps are as follows:
(1) each component of formula ratio is added in the water of 8 times of total weights, so that evenly dispersed；
It is freezed 12 hours under the conditions of (2) -10 DEG C, forms frozen block；
(3) it uses refrigeration grinding machine freeze grinding 30 minutes；
(4) dry, it pulverizes, obtains powdered composite sweetener.
The specific method of step (1) is: being while stirring added to the water dietary fiber, supersonic oscillations 10 minutes, then
Remaining each component is added, using high pressure homogenizer under the conditions of 20MPa homogenization 5 minutes.
In step (4), dry specific method is: handling 10 hours under the conditions of 20 DEG C, 5Pa.
It in step (4), is pulverized using airslide disintegrating mill, operating condition is: stream pressure 1100kPa, into
Material speed is 180r/min, and grade frequency 35Hz, grinding time is 80 minutes.95% or more the partial size of gained composite sweetener
Reach 10 μm or less.
Embodiment 4:
A kind of Western-style ham composite sweetener, comprises the following components in parts by weight: 60 parts of mogroside, glucosyl group
20 parts of steviol glycoside, 20 parts of glucose, 10 parts of L- trehalose, 50 parts of dietary fiber, 1 part of neotame, 0.6 part of D-alanine, 3- (2-
Hydroxyl -4,5- Dimethoxyphenyl) 0.1 part of sodium propionate, 0.015 part of sodium chloride.
Wherein, dietary fiber is xanthan gum.
A kind of preparation method of above-mentioned Western-style ham composite sweetener, the specific steps are as follows:
(1) each component of formula ratio is added in the water of 5 times of total weights, so that evenly dispersed；
It is freezed 10 hours under the conditions of (2) -18 DEG C, forms frozen block；
(3) it uses refrigeration grinding machine freeze grinding 40 minutes；
(4) dry, it pulverizes, obtains powdered composite sweetener.
The specific method of step (1) is: dietary fiber is added to the water while stirring, supersonic oscillations 5 minutes, then plus
Enter remaining each component, using high pressure homogenizer under the conditions of 30MPa homogenization 3 minutes.
In step (4), dry specific method is: handling 15 hours under the conditions of 30 DEG C, 1Pa.
It in step (4), is pulverized using airslide disintegrating mill, operating condition is: stream pressure 1100kPa, into
Material speed is 180r/min, and grade frequency 35Hz, grinding time is 60 minutes.95% or more the partial size of gained composite sweetener
Reach 10 μm or less.
Embodiment 5:
A kind of Western-style ham composite sweetener, comprises the following components in parts by weight: 45 parts of mogroside, glucosyl group
30 parts of steviol glycoside, 15 parts of glucose, 20 parts of L- trehalose, 35 parts of dietary fiber, 1.5 parts of neotame, 0.55 part of D-alanine, 3-
0.15 part of sodium propionate, 0.012 part of sodium chloride of (2- hydroxyl -4,5- Dimethoxyphenyl).
Wherein, dietary fiber is the mixture of resistant dextrin and konjaku flour, and the two mass ratio is 1:0.55.
A kind of preparation method of above-mentioned Western-style ham composite sweetener, the specific steps are as follows:
(1) each component of formula ratio is added in the water of 6 times of total weights, so that evenly dispersed；
It is freezed 11 hours under the conditions of (2) -15 DEG C, forms frozen block；
(3) it uses refrigeration grinding machine freeze grinding 35 minutes；
(4) dry, it pulverizes, obtains powdered composite sweetener.
The specific method of step (1) is: dietary fiber is added to the water while stirring, supersonic oscillations 8 minutes, then plus
Enter remaining each component, using high pressure homogenizer under the conditions of 25MPa homogenization 4 minutes.
In step (4), dry specific method is: handling 12 hours under the conditions of 25 DEG C, 4Pa.
It in step (4), is pulverized using airslide disintegrating mill, operating condition is: stream pressure 1100kPa, into
Material speed is 180r/min, and grade frequency 35Hz, grinding time is 70 minutes.95% or more the partial size of gained composite sweetener
Reach 10 μm or less.
Comparative example 1
A kind of composite sweetener, comprises the following components in parts by weight: 20 parts of glucosyl group steviol glycoside, 5 parts of glucose, and L-
10 parts of trehalose, 20 parts of dietary fiber.
Wherein, dietary fiber is soybean dietary fiber.
A kind of preparation method of above-mentioned composite sweetener, the specific steps are as follows:
(1) each component of formula ratio is added in the water of 5 times of total weights, so that evenly dispersed；
It is freezed 10 hours under the conditions of (2) -10 DEG C, forms frozen block；
(3) it uses refrigeration grinding machine freeze grinding 30 minutes；
(4) dry, it pulverizes, obtains powdered composite sweetener.
The specific method of step (1) is: dietary fiber is added to the water while stirring, supersonic oscillations 5 minutes, then plus
Enter remaining each component, using high pressure homogenizer under the conditions of 20MPa homogenization 3 minutes.
In step (4), dry specific method is: handling 10 hours under the conditions of 20 DEG C, 1Pa.
It in step (4), is pulverized using airslide disintegrating mill, operating condition is: stream pressure 1100kPa, into
Material speed is 180r/min, and grade frequency 35Hz, grinding time is 60 minutes.95% or more the partial size of gained composite sweetener
Reach 10 μm or less.
Comparative example 2
A kind of composite sweetener, comprises the following components in parts by weight: 30 parts of mogroside, glucosyl group steviol glycoside 20
Part, 5 parts of glucose, 10 parts of L- trehalose.
A kind of preparation method of above-mentioned composite sweetener, the specific steps are as follows:
(1) each component of formula ratio is added in the water of 5 times of total weights, so that evenly dispersed；
It is freezed 10 hours under the conditions of (2) -10 DEG C, forms frozen block；
(3) it uses refrigeration grinding machine freeze grinding 30 minutes；
(4) dry, it pulverizes, obtains powdered composite sweetener.
The specific method of step (1) is: being while stirring added to the water each component, supersonic oscillations 5 minutes, uses high pressure
Homogenizer homogenization 3 minutes under the conditions of 20MPa.
In step (4), dry specific method is: handling 10 hours under the conditions of 20 DEG C, 1Pa.
It in step (4), is pulverized using airslide disintegrating mill, operating condition is: stream pressure 1100kPa, into
Material speed is 180r/min, and grade frequency 35Hz, grinding time is 60 minutes.95% or more the partial size of gained composite sweetener
Reach 10 μm or less.
Comparative example 3
A kind of composite sweetener, comprises the following components in parts by weight: 30 parts of mogroside, glucosyl group steviol glycoside 20
Part, 5 parts of glucose, 10 parts of L- trehalose, 20 parts of dietary fiber.
Wherein, dietary fiber is soybean dietary fiber.
A kind of preparation method of above-mentioned composite sweetener is to be mixed directly each component of formula ratio.
Test example
Coefficient of synergism is carried out to the composite sweetener of Examples 1 to 5 and comparative example 1~3, transparency is investigated.
The Western-style ham workshop for selecting certain producer introduces Examples 1 to 5 and comparative example 1 to same production line respectively
~3 composite sweetener obtains Western-style ham product by digesting technoloy, carries out mouthfeel investigation.
Wherein, the sugarinesses method such as coefficient of synergism use, the test for preparing the sugarinesses sucrose concentration (ES) such as 10% with distilled water are molten
Liquid, theoretical sugariness are 10%, coefficient of synergism=(actual measurement sugariness-theory sugariness)/theoretical sugariness.
Mouthfeel measurement: using naked eyes evaluation method, prepares 1 ‰ (w/v) solution with distilled water, 25 ± 1 DEG C of temperature, passes through trial test
Mouthfeel is tested, scores as (1-10 point), is specifically shown in Table 1；
The testing crew for choosing 10 training without any taste tasting aspect, respectively comments gained ham
Point, test method is as follows:
1, ham test products are cut to fritter (2*2cm), as judging sample；
2, after allowing tester to be gargled with mutually synthermal clear water, then, then sample is judged, is given a mark (1-10 points).
Transparency measurement: using 721 type spectrophotometers, weigh 2.50g sample (being accurate to 0.01g), is dissolved in 25mL appearance
In measuring bottle, distilled water is added to be measured with 1cm absorption cell in 420nm to 25mL to distill water clarity 100% for control.
Investigation the results are shown in Table 2.
1. standards of grading of table
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| It is very poor | It is very poor | It is slightly poor | Difference | Generally | It is slightly good | Preferably | It is good | Very well | It is outstanding |
Table 2. investigates result
As shown in Table 2, the composite sweetener of Examples 1 to 5 has the advantages such as sweet taste coefficient of synergism is big, transparency is high, answers
For improving mouthfeel in Western-style ham.Wherein, embodiment 1 and embodiment 2 do not introduce neotame, D-alanine, 3- (2- hydroxyl-
4,5- Dimethoxyphenyls) sodium propionate and sodium chloride, indices it is slightly poor；The dietary fiber of embodiment 5 using resistant dextrin with
The combination of konjaku flour, coefficient of synergism are obviously improved.Comparative example 1 omits mogroside, and comparative example 2 omits dietary fiber, comparison
3 preparation method of example takes the method directly mixed, and indices are obviously deteriorated.
Above-mentioned, although specific embodiments of the present invention have been described, not to the limit of the scope of the present invention
System, based on the technical solutions of the present invention, those skilled in the art do not need to make the creative labor can make it is each
Kind modification or deformation are still within protection scope of the present invention.
Claims (9)
1. a kind of Western-style ham composite sweetener, which is characterized in that comprise the following components in parts by weight: mogroside 30~
60 parts, 20~40 parts of glucosyl group steviol glycoside, 5~20 parts of glucose, 10~30 parts of L- trehalose, dietary fiber 20~50
Part.
2. composite sweetener according to claim 1, which is characterized in that the composite sweetener further includes following parts by weight
Component: 1~2 part of neotame, 0.5~0.6 part of D-alanine, 3- (2- hydroxyl -4,5- Dimethoxyphenyl) sodium propionate 0.1~
0.2 part, 0.01~0.015 part of sodium chloride.
3. composite sweetener according to claim 1, which is characterized in that the dietary fiber be selected from soybean dietary fiber,
Resistant dextrin, konjaku flour, soybean polyoses or xanthan gum are any one or more of.
4. composite sweetener according to claim 1, which is characterized in that the dietary fiber is resistant dextrin and konjaku flour
Mixture, the two mass ratio be 1:0.5~0.6.
5. a kind of preparation method of Western-style ham composite sweetener according to any one of claims 1 to 4, feature exist
In, the specific steps are as follows:
(1) each component of formula ratio is added in the water of 5~8 times of total weights, so that evenly dispersed；
It is freezed 10~12 hours under the conditions of (2) -10~-18 DEG C, forms frozen block；
(3) it uses refrigeration grinding machine freeze grinding 30~40 minutes；
(4) dry, it pulverizes, obtains powdered composite sweetener.
6. preparation method according to claim 5, which is characterized in that the specific method of step (1) is: while stirring by meals
Food fiber is added to the water, and supersonic oscillations 5~10 minutes, is subsequently added into remaining each component, using high pressure homogenizer 20~
Homogenization 3~5 minutes under the conditions of 30MPa.
7. preparation method according to claim 5, which is characterized in that in step (4), dry specific method is: 20
~30 DEG C, handle 10~15 hours under the conditions of 1~5Pa.
8. preparation method according to claim 5, which is characterized in that in step (4), carry out ultra micro using airslide disintegrating mill
It crushes, operating condition is: stream pressure 1100kPa, charging rate 180r/min, grade frequency 35Hz, grinding time
It is 60~80 minutes.95% or more the partial size of gained composite sweetener reaches 10 μm or less.
9. application of the composite sweetener described in any one of Claims 1 to 4 in Western-style ham.
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