CN110679899A - Dining table sweetener with naringin dihydrochalcone as carrier - Google Patents
Dining table sweetener with naringin dihydrochalcone as carrier Download PDFInfo
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- CN110679899A CN110679899A CN201911080399.8A CN201911080399A CN110679899A CN 110679899 A CN110679899 A CN 110679899A CN 201911080399 A CN201911080399 A CN 201911080399A CN 110679899 A CN110679899 A CN 110679899A
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- dihydrochalcone
- sweetness
- naringin dihydrochalcone
- naringin
- sweetener
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 41
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 41
- 239000001183 FEMA 4495 Substances 0.000 title claims abstract description 34
- CWBZAESOUBENAP-QVNVHUMTSA-N Naringin dihydrochalcone 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=C(O)C(C(=O)CCC=3C=CC(O)=CC=3)=C(O)C=2)O[C@H](CO)[C@@H](O)[C@@H]1O CWBZAESOUBENAP-QVNVHUMTSA-N 0.000 title claims abstract description 34
- 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 18
- 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 18
- 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 claims abstract description 18
- 239000001329 FEMA 3811 Substances 0.000 claims abstract description 17
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 claims abstract description 17
- 229940089953 neohesperidin dihydrochalcone Drugs 0.000 claims abstract description 17
- 235000010434 neohesperidine DC Nutrition 0.000 claims abstract description 17
- 239000004384 Neotame Substances 0.000 claims abstract description 16
- 235000019412 neotame Nutrition 0.000 claims abstract description 16
- 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 abstract description 16
- 108010070257 neotame Proteins 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 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 claims description 8
- 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 claims description 8
- 229940052490 naringin Drugs 0.000 claims description 8
- 229930019673 naringin Natural products 0.000 claims description 8
- 238000002425 crystallisation Methods 0.000 claims description 5
- 230000008025 crystallization Effects 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 150000007529 inorganic bases Chemical class 0.000 claims description 4
- 150000007522 mineralic acids Chemical class 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 21
- 239000000126 substance Substances 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 10
- 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 7
- 229930006000 Sucrose Natural products 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- 229960004793 sucrose Drugs 0.000 abstract description 7
- 238000009826 distribution Methods 0.000 abstract description 4
- 238000010790 dilution Methods 0.000 abstract description 3
- 239000012895 dilution Substances 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
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- 238000010521 absorption reaction Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 description 3
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- GUMSHIGGVOJLBP-SLRPQMTOSA-N methyl hesperidin Chemical compound C1=C(OC)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 GUMSHIGGVOJLBP-SLRPQMTOSA-N 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
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- 238000003756 stirring Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 239000007868 Raney catalyst Substances 0.000 description 1
- NPXOKRUENSOPAO-UHFFFAOYSA-N Raney nickel Chemical compound [Al].[Ni] NPXOKRUENSOPAO-UHFFFAOYSA-N 0.000 description 1
- 229910000564 Raney nickel Inorganic materials 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 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 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009903 catalytic hydrogenation reaction Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 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 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 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 description 1
- 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 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- UKVIEHSSVKSQBA-UHFFFAOYSA-N methane;palladium Chemical compound C.[Pd] UKVIEHSSVKSQBA-UHFFFAOYSA-N 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 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 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
Images
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
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- 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
Abstract
The invention belongs to the technical field of sweeteners, and particularly relates to a dining table sweetener with naringin dihydrochalcone as a carrier. The naringin dihydrochalcone, neotame, neohesperidin dihydrochalcone and trehalose are used as raw materials and are prepared by mixing, dissolving and crystallizing. The dining table sweetener with naringin dihydrochalcone as a carrier is characterized in that the naringin dihydrochalcone has sweetness which is 300 times that of cane sugar, is full in taste and emphasizes on the middle position of sweetness, neotame has the outbreak of sweetness which is 7000 times that of cane sugar, and is good in front sweetness property, while the neohesperidin dihydrochalcone has the sweetness which is about 1400 times that of cane sugar and emphasizes on rear sweetness, and the three sweet substances are matched with each other to form good sweet distribution, so that the sweetness is more uniform and full, and a sweet substance suitable for being directly used on a dining table is generated through the dilution effect of trehalose.
Description
Technical Field
The invention belongs to the technical field of sweeteners, and particularly relates to a dining table sweetener with naringin dihydrochalcone as a carrier.
Background
Trehalose is the most stable sugar among natural disaccharides, does not color or decompose even when heated at 100 ℃ for 30 minutes at a pH of 3.0, and has a synergistic effect on the sweetness and flavor of foods, improves the quality of other synthetic sweeteners, and relieves or partially covers other unpleasant tastes, reduces astringency and bitterness, and relieves a part of sour taste. But the sweetness of the natural sweetener is only half of that of the same cane sugar, and the requirement of the market on the sweetness of the natural sweetener cannot be met.
The new methyl hesperidin dihydrochalcone is a high-efficiency, non-toxic and low-calorific-value sweetener obtained by performing biotransformation or chemical transformation on naringin or hesperidin which is a natural component of citrus, and has the seasoning characteristics of sweetening, increasing aroma, enhancing taste, covering bitter taste and the like; and has physiological activities of resisting oxidation, reducing cholesterol, reducing blood sugar and the like, and is widely applied to the fields of food, medicine, functional food, feed and the like. However, when the neohesperidin dihydrochalcone is used alone, the emphasis is on producing the after-sweetness feeling, the sweet feeling is advantageous because the sweet feeling stays in the oral cavity for a long time, but the intermediate position between the before-sweetness feeling and the sweet feeling is not full, so that the overall sweet feeling is not ideal in the process of using the neohesperidin dihydrochalcone alone.
The sweetener is used as a main substance for increasing the sweetness of the product, has soft taste, convenient application and long aftertaste time, is always the requirement of the development of the sweetener, but various existing sweeteners have various defects and cannot well meet the production and living requirements, and particularly, the table sweetener which can be directly used is very little.
Patent CN 108308590a discloses a sweetener composition comprising trehalose, erythritol, neohesperidin dihydrochalcone and steviol glycoside components, which provides a sweetener composition with good aftersweet feeling, but the intermediate positions of the previous sweet feeling and the sweet feeling are not full, and thus the taste enjoyment of people is not very good.
Patent CN 107890075A discloses a preparation method of a compound sweetener, which consists of a component A, a component B and a component C, wherein the sweetener component can not well balance the distribution uniformity of various sweet feelings, so that various sweet feelings are well fused together to generate a good synergistic effect.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art and provides a table sweetener with naringin dihydrochalcone as a carrier. The sweet substances in the sweetener are matched with each other to form good sweet distribution, so that the sweet feeling is more uniform and full, and the sweet substances suitable for being directly used on a dining table are generated through the dilution effect of the trehalose.
The table sweetener with naringin dihydrochalcone as a carrier is prepared by mixing and crystallizing naringin dihydrochalcone, neotame, neohesperidin dihydrochalcone and trehalose as raw materials.
The table sweetener with naringin dihydrochalcone as a carrier is prepared by the following steps:
(1) dissolving trehalose and naringin dihydrochalcone in purified water for clarification;
(2) adding inorganic base to adjust the pH value of the solution to 8-9;
(3) adding neotame and neohesperidin dihydrochalcone into the solution obtained in the step (2) until the solution is dissolved and clarified;
(4) adding inorganic acid to adjust the pH value of the solution in the step (3) to 3-4;
(5) the temperature is reduced to 5-10 ℃ for crystallization.
Wherein:
the naringin dihydrochalcone: neotame: neohesperidin dihydrochalcone: the mass ratio of the trehalose is 100-200: 10-20: 50-100: 1000-2000.
The dissolving temperature in the step (1) is 50-60 ℃.
The inorganic base in the step (2) is one of sodium hydroxide, sodium carbonate or sodium bicarbonate.
The dissolving time in the step (3) is 30-180 min.
The inorganic acid in the step (4) is one of hydrochloric acid or phosphoric acid, preferably hydrochloric acid.
Naringin dihydrochalcone is prepared by self-made naringin serving as a raw material and catalytic hydrogenation of a metal catalyst; the metal catalyst is one of palladium carbon or Raney nickel.
The prepared naringin dihydrochalcone has good sweetness, but the pre-sweetness and the post-sweetness are insufficient, and the cooperation can generate more ideal effect.
The superior sweet feeling of the naringin dihydrochalcone sweetener in the prior art is not fully known and utilized, and if the sweet feeling of the naringin dihydrochalcone is compounded with the neohesperidin dihydrochalcone and neotame in a good proportion, sweet substances with excellent taste can be generated, and the naringin dihydrochalcone sweetener is more suitable for being directly used on a dining table.
Compared with the prior art, the invention has the following beneficial effects:
the dining table sweetener with naringin dihydrochalcone as a carrier is characterized in that the naringin dihydrochalcone has sweetness which is 300 times that of cane sugar, is full in taste and emphasizes on the middle position of sweetness, neotame has the outbreak of sweetness which is 7000 times that of cane sugar, and is good in front sweetness property, while the neohesperidin dihydrochalcone has the sweetness which is about 1400 times that of cane sugar and emphasizes on rear sweetness, and the three sweet substances are matched with each other to form good sweet distribution, so that the sweetness is more uniform and full, and a sweet substance suitable for being directly used on a dining table is generated through the dilution effect of trehalose.
Drawings
FIG. 1 is a high performance liquid chromatogram of a tabletop sweetener prepared in example 1;
FIG. 2 is a high performance liquid chromatogram of the tabletop sweetener prepared in example 2;
figure 3 is a high performance liquid chromatogram of the tabletop sweetener prepared in example 3.
Detailed Description
The present invention is further described below with reference to examples.
Example 1
The table sweetener with naringin dihydrochalcone as a carrier in the embodiment 1 is prepared by the following steps:
dissolving 100 g of naringin dihydrochalcone and 1000 g of trehalose in 5000 g of purified water, heating to 50 ℃, adding sodium hydroxide to adjust the pH value to 8, adding 10 g of neotame and 50 g of neohesperidin dihydrochalcone, stirring for 180min, adding hydrochloric acid to adjust the pH value to 3.0, standing for crystallization, centrifuging to obtain 1150 g of a product, testing the sweetness by 30 times, and having good taste, so that the naringin dihydrochalcone is suitable for being added on a dining table.
The table sweetener prepared in example 1 is detected by an HPLC detection method, and a high performance liquid chromatogram is shown in figure 1, wherein peaks 1 and 2 are characteristic peaks of naringin dihydrochalcone, peak 3 is characteristic peak of neohesperidin dihydrochalcone, and peak 4 is characteristic peak of neotame, wherein trehalose does not have ultraviolet absorption, the content of each substance is shown in table 1, the product uniformity is stable through comprehensive analysis, and the ideal effect can be achieved through stable mouthfeel determination.
Example 2
The table sweetener with naringin dihydrochalcone as a carrier described in this embodiment 2 is prepared by the following steps:
150 g of naringin dihydrochalcone and 1000 g of trehalose are dissolved in 5000 g of purified water, the temperature is raised to 55 ℃, sodium hydroxide is added to adjust the pH value to be 8.5, neotame and new methyl hesperidin dihydrochalcone are added respectively by 10 g and 50 g, the mixture is stirred for 110min, hydrochloric acid is added to adjust the pH value to be 3.5, the mixture is stood for crystallization and centrifuged to obtain 1100 g of product, the sweetness test is 35 times of the sweetness, the taste is proper, and the method is suitable for being added on a dining table.
The table sweetener prepared in example 2 is detected by an HPLC detection method, and a high performance liquid chromatogram is shown in figure 2, wherein peaks 1 and 2 are characteristic peaks of naringin dihydrochalcone, peak 3 is characteristic peak of neohesperidin dihydrochalcone, and peak 4 is characteristic peak of neotame, wherein trehalose does not have ultraviolet absorption, the content of each substance is shown in table 1, the product uniformity is stable through comprehensive analysis, and the ideal effect can be achieved through stable mouthfeel determination.
Example 3
The table sweetener with naringin dihydrochalcone as a carrier in the embodiment 3 is prepared by the following steps:
dissolving 200 g of naringin dihydrochalcone and 1000 g of trehalose in 5000 g of purified water, heating to 60 ℃, adding sodium hydroxide to adjust the pH value to 9, adding neotame and new methyl hesperidin dihydrochalcone respectively 10 g and 50 g, stirring for 30min, adding hydrochloric acid to adjust the pH value to 4.0, standing for crystallization, centrifuging to obtain a product with the sweetness of 1155 g, testing the sweetness of 40 times, and being suitable for being added on a dining table.
The table sweetener prepared in example 3 was detected by an HPLC detection method, and a high performance liquid chromatogram is shown in fig. 3, in which peaks No. 1 and 2 are characteristic peaks of naringin dihydrochalcone, peak No. 3 is a characteristic peak of neohesperidin dihydrochalcone, and peak No. 4 is a characteristic peak of neotame, in which trehalose does not have ultraviolet absorption, and the content of each substance is shown in table 1, so that the product uniformity of comprehensive analysis is stable, and simultaneously, the ideal effect can be achieved by relatively stable taste measurement.
TABLE 1 crystalline pH and sweetness of tabletop sweeteners prepared in examples 1-3
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (7)
1. A table sweetener with naringin dihydrochalcone as a carrier is characterized in that: the naringin dihydrochalcone, neotame, neohesperidin dihydrochalcone and trehalose are used as raw materials and are prepared by mixing, dissolving and crystallizing.
2. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: prepared by the following steps:
(1) dissolving trehalose and naringin dihydrochalcone in purified water for clarification;
(2) adding inorganic base to adjust the pH value of the solution to 8-9;
(3) adding neotame and neohesperidin dihydrochalcone into the solution obtained in the step (2) until the solution is dissolved and clarified;
(4) adding inorganic acid to adjust the pH value of the solution in the step (3) to 3-4;
(5) the temperature is reduced to 5-10 ℃ for crystallization.
3. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the naringin dihydrochalcone: neotame: neohesperidin dihydrochalcone: the mass ratio of the trehalose is 100-200: 10-20: 50-100: 1000-2000.
4. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the dissolving temperature in the step (1) is 50-60 ℃.
5. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the inorganic base in the step (2) is one of sodium hydroxide, sodium carbonate or sodium bicarbonate.
6. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the dissolving time in the step (3) is 30-180 min.
7. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the inorganic acid in the step (4) is one of hydrochloric acid or phosphoric acid.
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