CN111700194B - 一种富含茶氨酸的低糖饮品及其制备方法 - Google Patents
一种富含茶氨酸的低糖饮品及其制备方法 Download PDFInfo
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- CN111700194B CN111700194B CN202010587976.9A CN202010587976A CN111700194B CN 111700194 B CN111700194 B CN 111700194B CN 202010587976 A CN202010587976 A CN 202010587976A CN 111700194 B CN111700194 B CN 111700194B
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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Abstract
一种富含茶氨酸的低糖饮品,包括以下组分(按重量份百分比计):1.5~3.0%赤藓糖醇、2.0~3.0%果葡糖浆、0.2~0.3%柠檬酸、0.1~0.2柠檬酸钠、0.002~0.01%甜菊糖苷、0.005~0.01%三氯蔗糖、0.005~0.01%L‑茶氨酸,0.7~1.1%添加剂,其余量为水;所述添加剂包括食用香精、食用色素、矫味剂中的一种或多种。本发明生产的高含量茶氨酸的低糖饮品,复合消费者的需求,并且该饮品口感清甜、鲜爽,风味十足。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种富含茶氨酸的低糖饮品及其制备方法。
背景技术
茶叶中富含茶氨酸,茶氨酸是茶叶特有的一种氨基酸,是重要的呈味物质。茶叶中茶氨酸组成特性直接影响到茶叶的鲜爽醇度,且具有降压、抗疲劳、抗肿瘤、镇静等多种生理功能,在医疗卫生等领域应用广泛。经研究证明L-茶氨酸的功效包括:提高学习和记忆能力、提高免疫力、降血压和安神,现有技术中有利用L-茶氨酸的上述功效开发的饮料、食品和保健品,但是存在风味不佳,涩味过重导致口感不好的缺点。虽然蔗糖或合成糖在一定程度上具有改善涩味的作用,为了掩盖L-茶氨酸的不佳口感会加入过量的糖,但日常摄入蔗糖或合成糖会对健康产生很大的害处。研究表明,蔗糖和果糖可降低胰岛素敏感性,同时还和高甘油三酯血症有着潜在的相关性;同样地,谷氨酸钠也具有一定程度的去除涩味作用,但过多摄入对人体也会产生不利影响,如干扰神经系统的正常功能等。而关于L-茶氨酸在低糖饮料中相关应用还有待开发。
CN108936119A公开了一种低糖余甘子干果饮料的制备方法,通过使用蔗糖、葡萄糖、果葡糖浆、甜叶菊水煮液、罗汉果水煮液来降低余甘子水煮液的涩味,同时提供甜味,但这种去除涩味的方法稳定性差,且具有较多的局限性,它在去除茶多酚或绿原酸引起的涩味方面的效果并不理想;申请号为CN202010068878.4的文件公开了一种天然复配组合物及其制备与应用,所述天然复配组合物由如下重量配比原料组成:罗汉果甜苷V 4~5份、茶叶茶氨酸4~6份、菊粉20~28份、赤藓糖醇56~68份,该申请中天然复配组合物可以显著降低高含量茶多酚或绿原酸等涩味多酚饮品的涩味,但是该复配物的口感比较单一,不符合消费者的需求。
发明内容
针对上述存在的问题,本发明的目的是提供一种富含茶氨酸的低糖饮品及其制备方法,提供了一种高含量茶氨酸的低糖饮品,复合消费者的需求,并且该饮品口感清甜、鲜爽,风味十足。
为了实现上述目的,本发明的技术方案如下:
一种富含茶氨酸的低糖饮品,所述饮品包括以下组分(按重量份百分比计):1.5~3.0%赤藓糖醇、2.0~3.0%果葡糖浆、0.2~0.3%柠檬酸、0.1~0.2柠檬酸钠、0.002~0.01%甜菊糖苷、0.005~0.01%三氯蔗糖、0.005~0.01%L-茶氨酸,0.7~1.1%添加剂,其余量为水;所述添加剂包括食用香精、食用色素、矫味剂中的一种或多种。
在本方案设计中,采用了高含量的L-茶氨酸,L-茶氨酸具有鲜爽味同时有轻甜味,具有降压、抗疲劳、抗肿瘤、镇静等多种生理功能,是本发明饮品中的主要功效成分,加入至饮品中通过与甜味剂调配,以达到最佳的饮用效果。甜菊糖苷是一种天然高倍甜味剂,在体内不参加代谢、不蓄积,无毒性作用,在本发明饮品的酸性pH范围内性质稳定,不参与人体生理生化反应,安全性好,可预防高血压、糖尿病、肥胖症、心脏病、龋齿等,在本饮品中替代蔗糖用作甜味剂的成分之一;但是甜菊糖苷后味长,本发明中采用赤藓糖醇与甜菊糖苷复合使甜菊糖苷的后味被掩盖,本发明中赤藓糖醇还作为保湿剂,可降低L-茶氨酸在饮品保存过程中的降解和褐变,提高了稳定性;此外,本饮品引入了与蔗糖甜味轮廓最为接近的三氯蔗糖,可改进本饮品中甜味缓慢的不足,同时三氯蔗糖作为补充的高倍甜味剂,微量成分即可大大提高饮品的甜味,使饮品的甜味轮廓接近于蔗糖的甜味时间轮廓;同时,为了改善饮品后味回酸的缺点,引入果葡糖浆进一步改善饮品的后味,赋予了饮品新的清凉与蜂蜜风味,使饮品口感爽口且后味甘甜,在本饮品中果葡糖浆作为增稠剂用以调节饮品的滑爽度,使得到的饮品功效性强、口感清甜、风味十足。在本发明中,柠檬酸及柠檬酸钠作为本饮品的缓冲液具有稳定环境的效果。
作为本发明的进一步优选,上述低糖饮品的制备方法,包括以下制备步骤:
步骤一:取L-茶氨酸、甜菊糖苷溶解于水中,经酶预处理后得到酶处理液A;
步骤二:取赤藓糖醇、果葡糖浆、甜菊糖苷、三氯蔗糖依次加入到水中溶解,得到溶解液B;
步骤三:分别将所述酶处理液A、溶解液B过滤;
步骤四:将过滤后的酶处理液A、溶解液B混匀,以2500~3500rpm转速进行剪切,得到均质液C;
步骤五:将所述均质液C灭菌封装,得到饮品。
作为本发明的进一步优选,所述步骤一中甜菊糖苷的添加量为甜菊糖苷总量的50~70%;所述步骤二中甜菊糖苷的添加量为甜菊糖苷总量的30~50%。
作为本发明的进一步优选,所述步骤一中酶预处理中采用的酶制剂包括:脂肪酶、β葡萄糖苷酶。
作为本发明的进一步优选,所述步骤一中酶预处理包括以下步骤:
S1 取甜菊糖苷、柠檬酸、柠檬酸钠与水配制成甜菊糖苷溶液,然后加入β葡萄糖苷酶反应,过滤后得到反应液;
S2 向上述反应液中加入L-茶氨酸混合均匀,然后通过脂肪酶进行酶处理,反应4~10h,过滤后即得到酶处理液A。
在本方案设计中,增加了一道酶处理工艺,其目的在于提高饮品的营养价值和口感。L-茶氨酸是N-乙基-L-谷氨酰胺,在体内降解为谷氨酸和乙胺被肠道黏膜所吸收,最后以尿液的形式排出。但是L-茶氨酸在剂量添加有限的饮品中效价强度相对较弱,为了提高饮品的功效价值,本发明采用酶处理对其进行改性,经本发明人多次试验证实,L-茶氨酸上的羧酸基团与甜菊糖苷酶处理后得到的甜菊醇上的羟基可在脂肪酶的作用下酯化合成得到一种新的酯化产物,该产物在酸性环境下更稳定有利于饮品保存,具有芳香味赋予了饮品更丰富的口感,并且在口服后在体内可重新被分解为L-茶氨酸与甜菊醇被人体吸收利用,甜菊醇作为具有对应-贝壳杉烯型四环二萜母骨架结构,具有清热解毒、抗菌消炎的作用,可作为L-茶氨酸的效用补充;同时甜菊醇可抑制肠道对葡萄糖的吸收,满足了消费者对甜味饮品的需求又不增加糖摄入的负担。本发明中一部分甜菊糖苷作为原料用于酶转化生成甜菊醇与L-茶氨酸反应,另一部分作为补充甜味剂,成本较低,可应用于工业化生产。
作为本发明的进一步优选,所述脂肪酶选择南极假丝酵母脂肪酶、假单细胞脂肪酶、玫瑰假丝酵母脂肪酶中的一种。
作为本发明的进一步优选,所述脂肪酶优选为南极假丝酵母脂肪酶。
在本方案设计中,脂肪酶的选择至关重要,经过本发明人的多次试验证实,南极假丝酵母脂肪酶、假单细胞脂肪酶、玫瑰假丝酵母脂肪酶都具有使L-茶氨酸与甜菊醇合成酯化产物的能力;经过本发明人进一步验证得到南极假丝酵母脂肪酶的催化活性最高,转化率最高。
作为本发明的进一步优选,所述甜菊糖苷中包括80~90wt%的瑞鲍迪苷A。
作为本发明的进一步优选,所述矫味剂包括浓缩苹果汁、蜂蜜中的一种。
本发明具有以下有益效果:
本发明采用了全新的L-茶氨酸饮品配方,得到的饮品功效性强、口感清甜、风味十足,迎合了大众消费者的喜好。
本发明采用了酶处理工艺,增强了L-茶氨酸的效用,并且进一步丰富了饮品的口感、香味,使得饮品的品质得到了进一步提升。
本发明采用的原料简单无害,制备工艺绿色简便,有良好的工业化生产前景。
具体实施方式
一.材料准备
原料:L-茶氨酸(N-gamma-ethyl-L-glutamine,上海智通化工有限公司)、赤藓糖醇(meso-Erythritol,上海润捷化工有限公司)、甜菊糖苷(自制, 85~90wt%瑞鲍迪苷A的甜菊苷混合物)、三氯蔗糖(Sucralose,爱姆生物技术有限公司)、果葡糖浆(maltose,湖北业邦科技有限公司)、柠檬酸(Citric acid,天津市百世化工有限公司)、柠檬酸钠(Sodiumcitrate,天津市百世化工有限公司),食用香精、色素等为常规试剂。
试剂:β葡萄糖苷酶(β-D-Glucosidase,≥6 units/mg,中科瑞泰生物科技有限公司)、重组南极假丝酵母脂肪酶B(来源于米曲霉,Sigma-Aldrich订购)。
二、实验方法
1.饮品含量成分测定
总酯:总酯的含量测定采用蒸馏-皂化法。
pH:pH测定用pH计直接测定。
2.反应液制备
取甜菊糖苷、柠檬酸、柠檬酸钠与水配制成甜菊糖苷溶液,然后加入β葡萄糖苷酶反应,通过15000~20000道尔顿的滤膜后得到反应液。
针对反应液制备过程的影响因素,设计单因素实验,考察了甜菊糖苷(90wt%瑞鲍迪苷A的甜菊苷混合物)添加量、β葡萄糖苷酶(≥6 units/mg)添加量、温度、pH(由柠檬酸-柠檬酸钠缓冲溶液调配得到)四种因素的影响,在单因素实验的基础上设计正交实验,得出反应液制备的最优条件。根据单因素实验的试验结果,每个因素取3个水平,设计4因素3水平的正交试验。选取甜菊醇转化率最高的反应条件。
对得到的反应液进行检测,计算甜菊醇的转化率,确定反应液制备的最佳条件为温度35℃、pH5.5、甜菊糖苷(90wt%瑞鲍迪苷A)添加量25%、β葡萄糖苷酶添加量12%,此时甜菊醇的转化率达到55%以上。
3.酶处理液A制备
向优化实验后得到的反应液中加入L-茶氨酸,加入重组南极假丝酵母脂肪酶B,反应一段时间后通过15000~20000道尔顿的滤膜,得到酶处理液A。
针对酶处理液A制备过程的影响因素,设计单因素实验,考察了L-茶氨酸添加量、重组南极假丝酵母脂肪酶B添加量、反应时间、pH、温度五种因素的影响,在单因素实验的基础上设计正交实验,得出酶处理液A制备的最优条件。根据单因素实验的试验结果,每个因素取4个水平,设计5因素4水平的正交试验。根据实验设计,考察不同条件下,酶处理液A中总酯的含量,选取总酯含量最高的酶处理液A条件。
对得到的酶处理液A进行总酯含量检测,确定酶处理液A制备的最佳条件为L-茶氨酸添加量8%、重组南极假丝酵母脂肪酶B添加量15%、温度30℃、反应时间10t、pH3.5,此时总酯含量为127.01mg/mL,L-茶氨酸的转化率达到86.7%,达到最高。
三、饮品制备
确定好最佳反应条件后,制备饮品。
实施例1
配方包括以下重量百分比的组分:L-茶氨酸0.005%、甜菊糖苷0.002%、三氯蔗糖0.01%、赤藓糖醇2.0%、一水柠檬酸0.25%、柠檬酸钠0.15%、果葡糖浆2.0%、苹果浓缩汁1%、食用色素0.05%、其余为生产用水。
制备方法如下:
(1)按配方占甜菊糖苷总含量50%的甜菊糖苷溶解于水中,加入柠檬酸、柠檬酸钠配制而成的缓冲液至pH为5.5,然后加入占溶液含量12%的β葡萄糖苷酶在恒温35℃下反应,直至反应液内醇类物质含量稳定后停止,经过20000道尔顿膜过滤得到反应液;
(2)按配方向反应液中加入全部L-氨基酸混合均匀,然后加入15%重组南极假丝酵母脂肪酶B,调节pH为3.5、恒温30℃,反应时间为10t,经过20000道尔顿膜过滤得到酶处理液A;
(3)按配方将藓糖醇、果葡糖浆、三氯蔗糖、剩余的甜菊糖苷、苹果浓缩汁、食用色素混合均匀得到溶解液B;
(4)将酶处理液A与溶解液B混合后以2500 rpm转速进行剪切,得到均质液C,然后高温灭菌5min,灌装、密封,即得成品饮品。
制备实施例2,配方包括以下重量百分比的组分:L-茶氨酸0.005%、甜菊糖苷0.002%、三氯蔗糖0.005%、赤藓糖醇3.0%、一水柠檬酸0.25%、柠檬酸钠0.15%、果葡糖浆3.0%、苹果浓缩汁1%、食用色素0.05%、其余为生产用水,制备方法与实施例1相同。
制备实施例3,配方包括以下重量百分比的组分:L-茶氨酸0.005%、甜菊糖苷0.002%、三氯蔗糖0.008%、赤藓糖醇2.5%、一水柠檬酸0.25%、柠檬酸钠0.15%、果葡糖浆2.5%、蜂蜜1%、食用色素0.05%、其余为生产用水,制备方法与实施例1相同。
制备实施例4,配方包括以下重量百分比的组分:L-茶氨酸0.01%、甜菊糖苷0.004%、三氯蔗糖0.005%、赤藓糖醇2.0%、一水柠檬酸0.25%、柠檬酸钠0.15%、果葡糖浆3.0%、蜂蜜1%、食用色素0.05%、其余为生产用水,制备方法与实施例1相同。
其中实施例2中酶处理液A与溶解液B混合后以3000 rpm转速进行剪切;实施例3中酶处理液A与溶解液B混合后以3500rpm转速进行剪切。
设置对比例1,与实施例1的不同之处在于,不对其进行任何酶处理。
选取10名评测人员对实施例1~4及对比例1分别从色泽、甜度、香味、苦涩味、口感、整体感受评测打分,评分为10分制,6分以上为合格,5~6分则可接受,7分以上为优秀,统计评分结果如下表:
由上表可知,实施例1~4在经过本发明人多次反复实验优化后,得到的饮品品质口感俱佳,收到评测人员的一致高分,而对比例1由于没有经过酶处理,虽然在色泽、甜度上差异不大,但是苦涩味略重,香味及口感品质下降,由此可证明本发明在优化了饮品成分的配比上加入了新的酶处理工艺,使得制备的饮品的口感及品质都得到了提升。
本文中所描述的具体实施例仅仅是对本发明精神作举例说明。本发明所属技术领域的技术人员可以对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,但并不会偏离本发明的精神或者超越所附权利要求书所定义的范围。
Claims (4)
1.一种富含茶氨酸的低糖饮品,其特征在于,所述饮品包括以下组分,按重量份百分比计:1.5~3.0%赤藓糖醇、2.0~3.0%果葡糖浆、0.2~0.3%柠檬酸、0.1~0.2柠檬酸钠、0.002~0.01%甜菊糖苷、0.005~0.01%三氯蔗糖、0.005~0.01%L-茶氨酸,0.7~1.1%添加剂,其余量为水;所述添加剂包括食用色素;
所述饮品的制备方法包括以下步骤:
步骤一:取L-茶氨酸、甜菊糖苷溶解于水中,经酶预处理后得到酶处理液A;
步骤二:取赤藓糖醇、果葡糖浆、甜菊糖苷、三氯蔗糖、添加剂加入到水中溶解,得到溶解液B;
步骤三:分别将所述酶处理液A、溶解液B过滤;
步骤四:将过滤后的酶处理液A、溶解液B混匀,以2500~3500rpm转速进行剪切,得到均质液C;
步骤五:将所述均质液C灭菌封装,得到饮品;
其中,所述步骤一中甜菊糖苷的添加量为甜菊糖苷总量的50~70%;所述步骤二中甜菊糖苷的添加量为甜菊糖苷总量的30~50%;
所述步骤一中所述酶预处理包括以下步骤:
S1 取甜菊糖苷、柠檬酸、柠檬酸钠与水配制成甜菊糖苷溶液,然后加入β葡萄糖苷酶反应,过滤后得到反应液a;
S2 向上述反应液a中加入L-茶氨酸混合均匀,然后通过脂肪酶进行酶处理,反应4~10h,过滤后即得到酶处理液A。
2.根据权利要求1所述的一种富含茶氨酸的低糖饮品,其特征在于,所述脂肪酶选择南极假丝酵母脂肪酶、假单细胞脂肪酶、玫瑰假丝酵母脂肪酶中的一种。
3.根据权利要求2所述的一种富含茶氨酸的低糖饮品,其特征在于,所述脂肪酶选择南极假丝酵母脂肪酶。
4.根据权利要求1~3任一所述的一种富含茶氨酸的低糖饮品,其特征在于,所述甜菊糖苷中包括80~90wt%的瑞鲍迪苷A。
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