CN110150624A - 一种含甜菊糖苷的复合型浓缩无糖糖浆及其生产方法 - Google Patents
一种含甜菊糖苷的复合型浓缩无糖糖浆及其生产方法 Download PDFInfo
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- CN110150624A CN110150624A CN201910548597.6A CN201910548597A CN110150624A CN 110150624 A CN110150624 A CN 110150624A CN 201910548597 A CN201910548597 A CN 201910548597A CN 110150624 A CN110150624 A CN 110150624A
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- Prior art keywords
- steviol glycoside
- compound concentration
- sugarless syrups
- sugarless
- glycine
- Prior art date
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- Pending
Links
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Classifications
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- 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
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- 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
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
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- 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
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- 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
- A23L27/34—Sugar alcohols
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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
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Preparation (AREA)
- Seasonings (AREA)
Abstract
一种含甜菊糖苷的复合型浓缩无糖糖浆及其生产方法,涉及食品添加剂的生产技术领域,先将甜菊糖苷、赤藓糖醇和异麦芽酮糖醇溶解于水中,再溶入麦芽糖醇、海藻糖和甘氨酸,然后经过巴氏杀菌后密封封装,复合型浓缩无糖糖浆的甜度为蔗糖的1~50倍,粘度为1000~2000mpa.s。本发明得到的复合型浓缩无糖糖浆是以澄清溶液形式存在,并保持各种条件下长时间稳定,可稳定保持至少60天,有较长的货架期。产品的甜度为蔗糖的1~50倍,由于产品的原料为低热量、健康的天然产品,具有减缓餐后血糖波动作用,故适宜糖尿病人等特殊群体,糖浆溶液稳定,同时具有较强的防腐效果。
Description
技术领域
本发明涉及食品添加剂的生产技术领域,特别是作为甜味剂的无糖糖浆的生产工艺。
背景技术
伴随着人们生活水平提高,高糖高能量饮食习惯,糖尿病、肥胖、超重进而引发的各种慢性疾病问题伴随而来,人们对健康低能量饮食的诉求越来越强烈。然而,人造甜味剂的如甜蜜素、糖精钠及阿斯巴甜等如摄入过量后都会有引发相应疾病。因此天然健康无热量的高倍甜味剂是人们对糖的终极追求。
甜菊糖苷来自于甜叶菊提取一种高强度天然甜味剂,同时具有生理保健功能,应用于食品中代替蔗糖,符合消费者对食品天然、绿色、健康、营养及保健的需求。其优于其他高倍甜味剂的甜度倍数和甜感,被誉为“最佳天然甜味剂”、“第三代健康糖源”。
甜菊糖苷以浓缩糖浆的形式,在食品和饮料的应用中非常便捷,通常作为滴剂,对于调味、增甜或增强饮料如水、茶、咖啡或其他含水饮料已变得非常流行。仅需要浓缩糖浆以使仅用一滴或几滴增强剂增甜、调味或以其他方式增强饮料的标准用量,但由于甜菊糖溶解度比较低,能够长期保持澄清溶液的稳定性是应用中的关键问题。
发明内容
本发明目的是为了给生产食品提供稳定性好、低热量、健康的含甜菊糖苷的复合型浓缩无糖糖浆。
本发明主要由甜菊糖苷、海藻糖、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇、甘氨酸和水组成,所述复合型浓缩无糖糖浆的甜度为蔗糖的1~50倍,粘度为1000~2000mpa.s。
本发明得到的复合型浓缩无糖糖浆是以澄清溶液形式存在,并保持各种条件下长时间稳定,可稳定保持至少60天,有较长的货架期。产品的甜度为蔗糖的1~50倍,可广泛应用于食品和饮料中,拓宽了甜菊糖应用市场,使用便捷,可按照需求定量滴定使用,无需称量,避免二次接触,口感醇厚甘甜。由于产品的原料为低热量、健康的天然产品,具有减缓餐后血糖波动作用,故适宜糖尿病人等特殊群体,糖浆溶液稳定,同时具有较强的防腐效果。
进一步地,本发明所述甜菊糖苷、海藻糖、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇、甘氨酸分别占复合型浓缩无糖糖浆总质量的0.25~13%、1~50%、1~50%、1~50%、1~50%、0.01~0.2%。该添加量甜菊糖苷保证无糖糖浆甜度范围为1~50倍,满足客户的需求,其他糖醇以及甘氨酸的添加用于调整糖浆的口感,适量添加使得口感丰富,更加有层次感。
所述复合型浓缩无糖糖浆中还包括山梨酸钾、柠檬酸钠或苯甲酸钠中的任意至少两种。防腐剂可防止由微生物引起的腐败变质、延长食品保质期的添加剂,兼抑制食品中微生物的繁殖作用。以上三种食品防腐剂稳定性好,安全性高,两种防腐剂同时使用协同增效,保证糖浆具有更有效的货架期。
为了更进一步地提高产品的货架期,所述复合型浓缩无糖糖浆中还包括抗结晶剂型稳定剂,所述抗结晶剂型稳定剂为阿拉伯树胶、丙二醇、甲基纤维素或蔗糖酯中的至少任意一种,所述抗结晶剂型稳定剂占复合型浓缩无糖糖浆总质量的0.1%~2%。抗结晶型稳定剂作用使得糖浆成型并保持形态、质地稳定的食品,防止沉淀及絮状物产生,同时调节糖浆口感,添加量为0.1%~2%时,得到稳定口感好的糖浆。
所述甜菊糖苷为莱鲍迪苷A、甜菊苷、莱鲍迪苷D或莱鲍迪苷B中的任意至少两种。甜菊糖苷是从甜叶菊植物中提取出来的,其中莱鲍迪苷A、甜菊苷、莱鲍迪苷D、莱鲍迪苷B采用含量为较高浓度的含量,莱鲍迪苷A、甜菊苷含量≥90%以上,莱鲍迪苷D、莱鲍迪苷B≥50%。甜菊糖苷本身的后苦味通过糖浆中的甘氨酸、糖醇类等成分掩盖。
本发明另一目的是提出以上复合型浓缩无糖糖浆的生产方法。
生产方法是:先将甜菊糖苷、赤藓糖醇和异麦芽酮糖醇溶解于水中,再溶入麦芽糖醇、海藻糖和甘氨酸。由于甜菊糖苷与异麦芽酮糖醇的本身性能,溶解速率相对其他糖醇类稍慢些,制作糖浆时保证应先添加甜菊糖苷和异麦芽酮糖醇,共六种主要成分分两部添加,可更有效的溶解原料,使得产品更加稳定。
另外,本发明在溶入麦芽糖醇、海藻糖、甘氨酸后,再溶入山梨酸钾、柠檬酸钾或苯甲酸钠中的至少任意两种,然后以柠檬酸、苹果酸、酒石酸或磷酸调整混合体系的pH值至4.0~5.0后再进行巴氏杀菌。形成的产品中含有山梨酸钾、柠檬酸钾或苯甲酸钠。采用调酸剂将无糖糖浆的pH值调为4.0~5.0时,抑菌效果最显著,具有较长的保质期。
在溶入麦芽糖醇、海藻糖、甘氨酸时,同时溶入抗结晶剂型稳定剂,所述抗结晶剂型稳定剂为阿拉伯树胶、丙二醇、甲基纤维素或蔗糖酯中的至少任意一种,所述抗结晶剂型稳定剂占复合型浓缩无糖糖浆总质量的0.1%~2%。形成的产品中含有稳定剂,可大大提高产品的稳定性,提高货架期。
溶解的温度条件为70~90℃。该温度下各有效成分可快速溶解,并且同时有效成分损失率几乎为零,最大程度上发挥成分的有效作用。
具体实施方式
一、生产示例:
实例1:
称量:分别称取莱鲍迪苷A 1.3g,赤藓糖醇5.0g,异麦芽酮糖醇10.0g,麦芽糖醇10.0g,海藻糖10.0g,甘氨酸0.1g,阿拉伯树胶0.5g,山梨酸钾1.0g,柠檬酸钠2.0g。
工艺步骤:先将莱鲍迪苷、赤藓糖醇和异麦芽酮糖醇加入到30.0mL水中,在70℃下加热充分溶解,然后再加入麦芽糖醇、海藻糖、甘氨酸和阿拉伯树胶进行再次溶解,同时,加入山梨酸钾和柠檬酸钠,溶解后,以柠檬酸、苹果酸、酒石酸或磷酸调整混合体系的pH值至4.3,再加入水定量到100g,最后再进行巴氏杀菌、密封。
实例2:
称量:分别称取莱鲍迪苷A 5.0g,莱鲍迪苷D 0.2g,赤藓糖醇8.0g,异麦芽酮糖醇8.0g,麦芽糖醇12.0g、海藻糖10.0g,甘氨酸0.13g,丙二醇0.6g,山梨酸钾1.2g、柠檬酸钠2.3g。
工艺步骤:先将莱鲍迪苷A 、莱鲍迪苷D 、赤藓糖醇和异麦芽酮糖醇加入到35mL水中,在80℃下加热充分溶解,然后再加入麦芽糖醇、海藻糖、甘氨酸、丙二醇、山梨酸钾和柠檬酸钠进行再次溶解,以柠檬酸、苹果酸、酒石酸或磷酸调整混合体系的pH值至4.8,再加入水定量到100g,最后再进行巴氏杀菌、密封。
实例3:
称量:分别称取莱鲍迪苷A 7.9g,赤藓糖醇5.0g,异麦芽酮糖醇5.0g,麦芽糖醇10.0g,海藻糖15.0g,甘氨酸0.18g,甲基纤维素或蔗糖酯1.0g,苯甲酸钠1.5g、柠檬酸钠2.5g。
工艺步骤:先将莱鲍迪苷A 、赤藓糖醇和异麦芽酮糖醇加入到50mL水中,在90℃下加热充分溶解。然后再加入麦芽糖醇、海藻糖、甘氨酸、甲基纤维素或蔗糖酯、苯甲酸钠和柠檬酸钠进行再次溶解,以柠檬酸、苹果酸、酒石酸或磷酸调整混合体系的pH值至4.5,再加入水定量到100g,最后再进行巴氏杀菌、密封。
二、产品检测及结果:
将杀菌后的浓缩糖浆经过常温、37℃以及冷藏保存60天后,分别进行检测。
1、经过60天,以上各例生产的浓缩糖浆视觉上保持澄清状态,具体见下表:
名称 | 60天冷藏糖浆稳定性 | 60天室温糖浆稳定性 | 60天37℃糖浆稳定性 |
实例1 | 澄清 | 澄清 | 澄清 |
实例2 | 澄清 | 澄清 | 澄清 |
实例3 | 澄清 | 澄清 | 澄清 |
2、常温和37℃保存60天后对各样品的微生物含量进行检测,各细菌总数结果如下:
名称 | 37℃贮存细菌总数(cfu/ml) | 常温贮存细菌总数(cfu/ml) |
实例1 | 60 | 40 |
实例2 | 40 | 30 |
实例3 | 40 | 30 |
可见:各样品的微生物细菌总数≤60cfu/ml。
3、将杀菌后的浓缩糖浆由专业感官评定人员品评,结果如下表:
名称 | 评定结果 |
实例1 | 口感纯正,无苦涩味,甜度近似蔗糖,清凉可口 |
实例2 | 甜感醇厚,无苦涩味,无绵长甘草回味 |
实例3 | 甜感醇厚,无苦涩味,纯正 |
经过各项指标的检测,说明本发明产品的货架期长,各种条件稳定的澄清浓缩无糖糖浆产品,口感醇厚甘甜。
Claims (10)
1.一种含甜菊糖苷的复合型浓缩无糖糖浆,其特征在于主要由甜菊糖苷、海藻糖、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇、甘氨酸和水组成,所述复合型浓缩无糖糖浆的甜度为蔗糖的1~50倍,粘度为1000~2000mpa.s。
2.根据权利要求1所述含甜菊糖苷的复合型浓缩无糖糖浆,其特征在于所述甜菊糖苷、海藻糖、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇、甘氨酸分别占复合型浓缩无糖糖浆总质量的0.25~13%、1~50%、1~50%、1~50%、1~50%、0.01~0.2%。
3.根据权利要求1所述含甜菊糖苷的复合型浓缩无糖糖浆,其特征在于所述复合型浓缩无糖糖浆中还包括山梨酸钾、柠檬酸钠或苯甲酸钠中的任意至少两种。
4.根据权利要求1所述含甜菊糖苷的复合型浓缩无糖糖浆,其特征在于所述复合型浓缩无糖糖浆中还包括抗结晶剂型稳定剂,所述抗结晶剂型稳定剂为阿拉伯树胶、丙二醇、甲基纤维素或蔗糖酯中的至少任意一种,所述抗结晶剂型稳定剂占复合型浓缩无糖糖浆总质量的0.1%~2%。
5.根据权利要求1或2或3或4所述含甜菊糖苷的复合型浓缩无糖糖浆,其特征在于所述甜菊糖苷为莱鲍迪苷A、甜菊苷、莱鲍迪苷D或莱鲍迪苷B中的任意至少两种。
6.如权利要求1所述含甜菊糖苷的复合型浓缩无糖糖浆的生产方法,其特征在于先将甜菊糖苷、赤藓糖醇和异麦芽酮糖醇溶解于水中,再溶入麦芽糖醇、海藻糖和甘氨酸,然后经过巴氏杀菌后密封封装。
7.根据权利要求6所述含甜菊糖苷的复合型浓缩无糖糖浆的生产方法,其特征在于所述甜菊糖苷、海藻糖、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇、甘氨酸分别占复合型浓缩无糖糖浆总投料质量的0.25~13%、1~50%、1~50%、1~50%、1~50%、0.01~0.2%。
8.根据权利要求6所述含甜菊糖苷的复合型浓缩无糖糖浆的生产方法,其特征在于在溶入麦芽糖醇、海藻糖、甘氨酸后,再溶入山梨酸钾、柠檬酸钾或苯甲酸钠中的至少任意两种,然后以柠檬酸、苹果酸、酒石酸或磷酸调整混合体系的pH值至4.0~5.0后再进行巴氏杀菌。
9.根据权利要求6或7或8所述含甜菊糖苷的复合型浓缩无糖糖浆的生产方法,其特征在于在溶入麦芽糖醇、海藻糖、甘氨酸时,同时溶入抗结晶剂型稳定剂,所述抗结晶剂型稳定剂为阿拉伯树胶、丙二醇、甲基纤维素或蔗糖酯中的至少任意一种,所述抗结晶剂型稳定剂占复合型浓缩无糖糖浆总质量的0.1%~2%。
10.根据权利要求6所述含甜菊糖苷的复合型浓缩无糖糖浆的生产方法,其特征在于溶解的温度条件为70~90℃。
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CN111357968A (zh) * | 2020-04-08 | 2020-07-03 | 广州浩恩奉仕食品有限公司 | 一种无糖型糖浆及其制备方法 |
CN112006264A (zh) * | 2020-09-08 | 2020-12-01 | 江西福美泰生物技术有限公司 | 一种甜菊糖复合甜味剂及其制备方法 |
CN112006264B (zh) * | 2020-09-08 | 2023-12-05 | 江西福美泰生物技术有限公司 | 一种甜菊糖复合甜味剂及其制备方法 |
CN114668153A (zh) * | 2022-03-24 | 2022-06-28 | 重庆骄王天然产物股份有限公司 | 一种低gi无糖糖浆及其制备方法和应用 |
WO2024062156A1 (en) * | 2022-09-19 | 2024-03-28 | Lajoie Oy | Sweetener composition, food product and method for producing a food product |
WO2024062157A1 (en) * | 2022-09-19 | 2024-03-28 | Lajoie Oy | Sweetener composition, food product, method for producing a food product and use of supramolecular assemblies |
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