CN110179098A - Novel zero card sweetener and preparation method thereof - Google Patents
Novel zero card sweetener and preparation method thereof Download PDFInfo
- Publication number
- CN110179098A CN110179098A CN201910629282.4A CN201910629282A CN110179098A CN 110179098 A CN110179098 A CN 110179098A CN 201910629282 A CN201910629282 A CN 201910629282A CN 110179098 A CN110179098 A CN 110179098A
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- CN
- China
- Prior art keywords
- sweetener
- zero card
- novel zero
- preparation
- antierythrite
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 49
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 claims abstract description 25
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 25
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 claims abstract description 25
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 claims abstract description 25
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 claims abstract description 25
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 25
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229940025878 hesperidin Drugs 0.000 claims abstract description 25
- YUJKFUOJLSEPQW-UHFFFAOYSA-N 3-(1-methylcyclohexa-2,4-dien-1-yl)-1-phenylprop-2-en-1-one Chemical compound C=1C=CC=CC=1C(=O)C=CC1(C)CC=CC=C1 YUJKFUOJLSEPQW-UHFFFAOYSA-N 0.000 claims abstract description 23
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 16
- 238000002288 cocrystallisation Methods 0.000 claims description 14
- 238000005352 clarification Methods 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 9
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 4
- 150000002576 ketones Chemical class 0.000 claims description 2
- YTBSYETUWUMLBZ-UHFFFAOYSA-N D-Erythrose Natural products OCC(O)C(O)C=O YTBSYETUWUMLBZ-UHFFFAOYSA-N 0.000 claims 1
- YTBSYETUWUMLBZ-IUYQGCFVSA-N D-erythrose Chemical compound OC[C@@H](O)[C@@H](O)C=O YTBSYETUWUMLBZ-IUYQGCFVSA-N 0.000 claims 1
- 206010056474 Erythrosis Diseases 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 abstract description 15
- 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 15
- 239000013078 crystal Substances 0.000 abstract description 14
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 235000012171 hot beverage Nutrition 0.000 abstract description 3
- 235000013681 dietary sucrose Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 description 13
- 239000005720 sucrose Substances 0.000 description 9
- 238000004090 dissolution Methods 0.000 description 8
- 239000004383 Steviol glycoside Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 229930189775 mogroside Natural products 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000019411 steviol glycoside Nutrition 0.000 description 4
- 229930182488 steviol glycoside Natural products 0.000 description 4
- 150000008144 steviol glycosides Chemical class 0.000 description 4
- 235000019202 steviosides Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000013329 compounding Methods 0.000 description 3
- 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 description 2
- 230000003796 beauty Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XUFXOAAUWZOOIT-SXARVLRPSA-N (2R,3R,4R,5S,6R)-5-[[(2R,3R,4R,5S,6R)-5-[[(2R,3R,4S,5S,6R)-3,4-dihydroxy-6-methyl-5-[[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)-1-cyclohex-2-enyl]amino]-2-oxanyl]oxy]-3,4-dihydroxy-6-(hydroxymethyl)-2-oxanyl]oxy]-6-(hydroxymethyl)oxane-2,3,4-triol Chemical compound O([C@H]1O[C@H](CO)[C@H]([C@@H]([C@H]1O)O)O[C@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O)N[C@@H]1[C@@H]([C@@H](O)[C@H](O)C(CO)=C1)O)C)[C@@H]1[C@@H](CO)O[C@@H](O)[C@H](O)[C@H]1O XUFXOAAUWZOOIT-SXARVLRPSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229960002632 acarbose Drugs 0.000 description 1
- XUFXOAAUWZOOIT-UHFFFAOYSA-N acarviostatin I01 Natural products OC1C(O)C(NC2C(C(O)C(O)C(CO)=C2)O)C(C)OC1OC(C(C1O)O)C(CO)OC1OC1C(CO)OC(O)C(O)C1O XUFXOAAUWZOOIT-UHFFFAOYSA-N 0.000 description 1
- 238000007792 addition Methods 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
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 235000005513 chalcones Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000000695 crystalline len Anatomy 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- 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)
- Seasonings (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention belongs to sweetener technical fields, are specifically related to novel zero card sweetener of one kind and preparation method thereof.In terms of weight fraction, raw material composition is as follows: 90-99.8 parts of antierythrite, 10-0.2 parts of new hesperidin methyl dihydrochalcone.Novel zero card sweetener of the present invention, crystal is beautiful, and sugariness selectivity is more, does not contain heat, simple and easy to get, high income is widely used in coffee, hot drink, can also do dining room, home-use dining table sugar for seasoning；Moss sugar alcohol and new hesperidin methyl dihydrochalcone are all the sweeteners naturally extracted, and all empty calories, the product will not cause eater's change of blood sugar, will not generate heat, can be used as zero card sweetener.
Description
Technical field
The invention belongs to sweetener technical fields, are specifically related to novel zero card sweetener of one kind and preparation method thereof.
Background technique
Zero card sweetener is not due to containing heat, taste novel and unique, and appearance is mostly beautiful crystalline lens, can be widely applied
In fields such as the additions of the hot drinks such as coffee, the adjustings of mensal sweetening, have a extensive future.
In recent years, the market demand of deepening continuously with health of people diet theory, zero card sweetener also increases year by year.
Research about this respect is also more and more.
Antierythrite is made by glucose fermentation, is white crystalline powder, and crystal is cube structure, not easy to moisture absorption,
Sweet taste is tasty and refreshing and heat is extremely low, is not involved in glycometabolism and causes blood glucose rise, is suitable for numerous food.
New hesperidin methyl dihydrochalcone is by citrus natural component neohesperidin or naringin through bioconversion or chemistry
Obtained low heat value sweetener is converted, there is sweetened, flavouring, flavour enhancing and covers the flavour properties such as bitter taste；There is antioxygen simultaneously
The physiological activity such as change, norcholesterol, hypoglycemic, are widely used in the fields such as food, drug, functional food and feed；Its taste
Pure and have fragrance, entrance is pleasant salubrious.
Zero currently known card sweetener has the compounding of antierythrite and steviol glycoside, there is antierythrite and mogroside
Compounding, crystallization processes are also cocrystallization.But since steviol glycoside and mogroside are soluble easily in water, to cocrystallization
Technical requirements are higher, it is difficult to guarantee crystal beauty, ideal yield coefficient, the suitable cooperative achievement of sugariness.
Existing zero acarbose single variety, taste alternative is less and cocrystallization yield is low, therefore, needs to explore a kind of new
Zero card sweetener of type, more, the ideal yield coefficient of taste alternative.
Summary of the invention
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of novel zero card sweetener, the sweetener crystal
Beauty, sugariness is suitable, does not contain heat, simple and easy to get, high income, is widely used in coffee, hot drink, can also do dining room, home-use
Flavouring sugar；The present invention goes back while providing preparation method.
Novel zero card sweetener of the present invention, in terms of weight fraction, raw material composition is as follows:
90-99.8 parts of antierythrite
New 10-0.2 parts of hesperidin methyl dihydrochalcone.
Wherein:
The antierythrite purity > 99.5%.
The new hesperidin methyl dihydrochalcone purity > 96%.
The preparation method of novel zero card sweetener of the present invention, comprising the following steps:
(1) deionized water is warming up to 65-80 DEG C, and new hesperidin methyl dihydrochalcone, stirring and dissolving is added；
(2) 70 DEG C -90 DEG C are warming up to, antierythrite is added, stirring and dissolving obtains clarification mixed solution；
(3) clarification mixed solution is slowly stirred and is cooled to -2 DEG C~-10 DEG C, continued to be slowly stirred 4-10 hours, obtain
The cocrystallization product of antierythrite and new hesperidin methyl dihydrochalcone.
Wherein:
Deionized water dosage is the 60%-80% of antierythrite and new hesperidin methyl dihydrochalcone total weight.
It is to be cooled to 0 DEG C~-2 DEG C with the speed of 2-3 DEG C/min that cooling is slowly stirred described in step (3), is slowly dropped
What the purpose of temperature was conducive to crystal sufficiently grows molding.
Continue to be slowly stirred 4-10 hours described in step (3) and specifically be stirred 4-10 hours with the revolving speed of 30r/min.
Antierythrite and new hesperidin methyl dihydrochalcone are mixed according to 90-99.8 parts and 10-0.2 parts of ratio,
The crystal shape and color that antierythrite transparent rules can be sufficiently kept in this amount ranges, if beyond this ratio
Crystal should not be at regular shape, and chalcone is excessive, whole system occurs yellowish.
Obtain after the clarification mixed solution of new hesperidin methyl dihydrochalcone and antierythrite with the speed of 2 DEG C/min into
Row slow cooling is to 0 DEG C~-2 DEG C, and system is uneven if cooling is too fast, and two kinds of substances can be easily separated, and cannot form cocrystallization.
The slow then crystal that cooled down be precipitated after since molecular separating force is formed compared with big lumps.
0 DEG C~-2 DEG C are cooled to, because antierythrite is soluble easily in water, is not easy largely to be precipitated under room temperature, and can guarantee to obtain
Biggish yield is obtained, if but being cooled to -3 degrees Celsius hereinafter, system icing, is unfavorable for the formation of cocrystallization product.
The definition of " zero card " refers to the substance of 0 heat or low-grade fever amount.Antierythrite and new hesperidin methyl dihydro look into ear
Ketone is all the sweetener naturally extracted, and all empty calories, the product will not cause eater's change of blood sugar, will not generate heat,
It can be used as zero card sweetener.
Compared with the prior art, the present invention has the following beneficial effects:
(1) novel zero card sweetener of the present invention, using antierythrite and new hesperidin methyl dihydrochalcone into
Row compounding compares steviol glycoside and mogroside, and there are two unique advantages for new hesperidin methyl dihydrochalcone tool, first is that
It is not readily dissolved in cold water, cools down and is easily precipitated；Second is that sugariness is high, it is 3-5 times of steviol glycoside and mogroside.
(2) novel zero card sweetener of the present invention, sugariness selectivity is more, does not contain heat, is widely used in coffee, heat
Drink, can also be cooked dining room, home-use dining table sugar for seasoning.
(3) novel zero card sweetener of the present invention, preparation method is simple and easy to do, and yield reaches 90% or more, ties altogether
Jingjing body is beautiful uniform, has good economy.
(4) the novel zero card sweetener that is prepared of the present invention, sugariness can reach sucrose 1-50 times is even higher, single
Antierythrite sugariness there was only the 60% of sucrose, it is known that be that cocrystallization improves sweet tea to new hesperidin methyl dihydrochalcone therewith
Degree.
Detailed description of the invention
Fig. 1 is antierythrite crystal form；
Fig. 2 is new hesperidin methyl dihydrochalcone crystal form；
Fig. 3 is novel zero card sweetener crystal form prepared by embodiment 1；
Fig. 4 is novel zero card sweetener crystal form prepared by embodiment 2；
Fig. 5 is novel zero card sweetener crystal form prepared by embodiment 3；
Fig. 6 is novel zero card sweetener crystal form prepared by embodiment 4.
Specific embodiment
The invention will be further described with reference to embodiments.
Embodiment 1
Reach 1 times of sweetness of cane sugar of zero card sweetener
(1) deionized water 60g is heated up to 65 DEG C, and new hesperidin methyl dihydrochalcone 0.2g is added, and stirs sufficiently dissolution.
(2) water temperature is increased to 70 DEG C again, antierythrite 99.8g is added, stir sufficiently dissolution.
(3) clarification mixed solution is placed in water-bath and is slowly stirred cooling, rate of temperature fall cannot be too fast, with 3 DEG C/min's
Speed is cooled to -2 DEG C, continues to stir 8 hours with the revolving speed of 30r/min, obtains cocrystallization product 91g, is total under 10 power microscopes
Crystallized product image is as shown in Figure 3.
Sugariness measurement: it determines that the mouthfeel for being no less than three people judges group, using 10% sucrose solution as baseline control, weighs
Both 10g sweetener is dissolved in 100g pure water, and sweetener concentration is also 10% at this time, and three people think sugariness is suitable, reaches sucrose 1
Times sugariness.
Embodiment 2
Reach 5 times of sweetness of cane sugar of zero card sweetener
(1) deionized water 65g is heated up to 80 DEG C, and new hesperidin methyl dihydrochalcone 1g is added, and stirs sufficiently dissolution.
(2) water temperature is increased to 90 DEG C again, antierythrite 99g is added, stir sufficiently dissolution.
(3) clarification mixed solution is placed in water-bath and is slowly stirred cooling, rate of temperature fall cannot be too fast, with 2 DEG C/min's
Speed is cooled to -2 DEG C, continues to stir 7 hours with the revolving speed of 30r/min, obtains cocrystallization product 92.5g, under 10 power microscopes
Cocrystallization product image is as shown in Figure 4.
Sugariness measurement: it determines that the mouthfeel for being no less than three people judges group, using 10% sucrose solution as baseline control, weighs
Both 2g sweetener is dissolved in 100g pure water, and sweetener concentration is also 2% at this time, and three people think sugariness is suitable, reaches 5 times of sucrose
Sugariness.
Embodiment 3
Reach 10 times of sweetness of cane sugar of zero card sweetener
(1) deionized water 70g is heated up to 80 DEG C, and new hesperidin methyl dihydrochalcone 2g is added, and stirs sufficiently dissolution.
(2) water temperature is increased to 85 DEG C again, antierythrite 98g is added, stir sufficiently dissolution.
(3) clarification mixed solution is placed in water-bath and is slowly stirred cooling, rate of temperature fall cannot be too fast, with 2.5 DEG C/min
Speed be cooled to 0 DEG C, continue to stir 4 hours with the revolving speed of 30r/min, obtain cocrystallization product 93g, under 10 power microscopes altogether
Crystallized product image is as shown in Figure 5.
Sugariness measurement: it determines that the mouthfeel for being no less than three people judges group, using 10% sucrose solution as baseline control, weighs
Both 1g sweetener is dissolved in 100g pure water, and sweetener concentration is also 1% at this time, and three people think sugariness is suitable, reaches sucrose 10
Times sugariness.
Embodiment 4
Reach 50 times of sweetness of cane sugar of zero card sweetener
(1) deionized water 80g is heated up to 65 DEG C, and new hesperidin methyl dihydrochalcone 8g is added, and stirs sufficiently dissolution.
(2) water temperature is increased to 70 DEG C again, antierythrite 92g is added, stir sufficiently dissolution.
(3) clarification mixed solution is placed in water-bath and is slowly stirred cooling, rate of temperature fall cannot be too fast, with 3 DEG C/min's
Speed is cooled to -2 DEG C, continues to stir 4 hours with the revolving speed of 30r/min, obtains cocrystallization product 93.5g, under 10 power microscopes
Cocrystallization product image is as shown in Figure 6.
Sugariness measurement: it determines that the mouthfeel for being no less than three people judges group, using 10% sucrose solution as baseline control, weighs
Both 0.2g sweetener is dissolved in 100g pure water, and sweetener concentration is also 0.2% at this time, and three people think sugariness is suitable, reaches sugarcane
Sugared 50 times of sugarinesses.
In above-described embodiment 1-4, antierythrite and new hesperidin methyl dihydrochalcone are all the sweeteners naturally extracted,
It is all again empty calory, which will not cause eater's change of blood sugar, will not generate heat, can be used as zero card sweetener.
Claims (7)
1. a kind of novel zero card sweetener, it is characterised in that: in terms of weight fraction, raw material composition is as follows:
90-99.8 parts of antierythrite
New 10-0.2 parts of hesperidin methyl dihydrochalcone.
2. novel zero card sweetener according to claim 1, it is characterised in that: the antierythrite purity is greater than
99.5%.
3. novel zero card sweetener according to claim 1, it is characterised in that: the new hesperidin methyl dihydro looks into ear
Ketone purity is greater than 96%.
4. a kind of preparation method of novel zero card sweetener described in claim 1, it is characterised in that: specific preparation method is such as
Under:
(1) deionized water is warming up to 65-80 DEG C, and new hesperidin methyl dihydrochalcone, stirring and dissolving is added；
(2) 70 DEG C -90 DEG C are warming up to, antierythrite is added, stirring and dissolving obtains clarification mixed solution；
(3) clarification mixed solution is slowly stirred and is cooled to 0 DEG C~-2 DEG C, continued to be slowly stirred 4-10 hours, obtain erythrose
The cocrystallization product of alcohol and new hesperidin methyl dihydrochalcone.
5. the preparation method of novel zero card sweetener according to claim 4, it is characterised in that: deionized water dosage is red
The 60%-80% of moss sugar alcohol and new hesperidin methyl dihydrochalcone total weight.
6. the preparation method of novel zero card sweetener according to claim 4, it is characterised in that: described in step (3)
Being slowly stirred cooling is to be cooled to 0 DEG C~-2 DEG C with the speed of 2-3 DEG C/min.
7. the preparation method of novel zero card sweetener according to claim 4, it is characterised in that: described in step (3)
Continue to be slowly stirred 4-10 hours and specifically be stirred 4-10 hours with the revolving speed of 30r/min.
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| CN112244217A (en) * | 2020-10-23 | 2021-01-22 | 山东奔月生物科技股份有限公司 | Sugar-free sweet soybean milk powder and preparation method thereof |
| CN112244260A (en) * | 2020-10-23 | 2021-01-22 | 山东奔月生物科技股份有限公司 | Food additive sweet essence and preparation method thereof |
| CN112385731A (en) * | 2020-12-05 | 2021-02-23 | 福建金百利食品实业有限公司 | Formula of non-cariogenic candy and preparation process thereof |
| CN116649558A (en) * | 2023-05-26 | 2023-08-29 | 上海百润投资控股集团股份有限公司 | Taste-modified essence |
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Denomination of invention: New zero calorie sweetener and its preparation method Effective date of registration: 20230420 Granted publication date: 20220927 Pledgee: Shandong Lijin Rural Commercial Bank Co.,Ltd. Pledgor: Shandong Benyue Biotechnology Co.,Ltd. Registration number: Y2023980038550 |