CN111990630A - 一种低糖糖浆及其制备方法 - Google Patents
一种低糖糖浆及其制备方法 Download PDFInfo
- Publication number
- CN111990630A CN111990630A CN202010957467.0A CN202010957467A CN111990630A CN 111990630 A CN111990630 A CN 111990630A CN 202010957467 A CN202010957467 A CN 202010957467A CN 111990630 A CN111990630 A CN 111990630A
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- Prior art keywords
- parts
- arabinose
- xylose
- sorbitol
- sugar
- Prior art date
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- Pending
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- Seasonings (AREA)
Abstract
本发明公开了一种低糖糖浆及其制备方法,包含以下原料:麦芽糖醇、山梨糖醇、D‑木糖和L‑阿拉伯糖,各原料的重量份配比为:麦芽糖醇20‑100份,山梨糖醇20‑100份,赤藓糖醇0‑100份,D‑木糖0‑5份、L‑阿拉伯糖0‑5份。本发明所制备的复配甜味产品透光率高,稳定性好,抗菌能力强。可直接用于烘焙产品、功能性固体及液体产品中,在半固体类(如膏、栋、酱等)产品中。不但使用方便、功能良好,而且可延长下游产品保质期。
Description
技术领域
本发明涉及甜味剂技术领域,具体涉及一种符合营养标签标识通则中低糖宣称的糖浆及其制备方法。
背景技术
糖类又称为碳水化合物,是人体不可缺的营养素之一,与健康的关系非常密切,在生理上起到产生热能、减低蛋白质消耗的作用。人生来就喜欢吃甜食,甜食除了好吃之外还可以使人心情愉快。特别是儿童和女性,适当吃甜食对身体有好处,对维持机体正常生理机能,促进生长发育有不可替代的重要作用。
但是一旦摄入糖类过量是对身体不利的,比如过度摄取糖分会导致龋齿、高血糖、肥胖甚至引发心脑血管病变等一系列问题,所以要有选择、有度的吃甜食,近年来,随着人们生活水平的提高,膳食结构也发生了很大的改变,功能性食品以及功能性甜味剂应运而生,如多元糖醇包括麦芽糖醇、山梨糖醇、木糖醇、赤藓糖醇等等,以及木糖、阿拉伯糖等都在食品工业中得到了广泛的应用。
发明内容
本发明的一个目的在于:提供一种口味纯正、低糖的代糖产品,将天然功能性糖类与糖醇进行合理配比,实现满足人类对食物口感要求的同时兼备低糖的特性,本发明中选取各类产品符合《食品安全国家标准预包装食品标签通则》中“低糖”要求。
下面具体介绍这几种功能性糖类及糖醇:
麦芽糖醇,由麦芽糖氢化而获得,麦芽糖的半缩醛羟基被还原成羟基,转变成麦芽糖醇,甜度增高,相对甜度约为蔗糖的0.9倍,味道纯正,接近蔗糖,但不被消化,又不被口腔微生物代谢,不会引起龋齿病,特别适于糖尿病、肥胖病患者食用,是较早应用于低热量甜味剂的糖醇麦芽糖醇是一种新型的甜味剂,广泛用于糖味食品加工中。
山梨糖醇,可由葡萄糖还原而制取,在梨、桃、苹果中广泛分布,含量约为1%~2%。其甜度与葡萄糖相当,是在日本最早允许作为食品添加剂使用的糖醇之一,根据我国《食品添加剂使用卫生标准》(GB2760-1996)中规定:山梨糖醇(液)可按生产需要用于雪糕、冰棍、糕点、饮料、饼干、面包、酱菜、糖果。实际生产中,山梨糖醇可作为营养型甜味剂、湿润剂、螯合剂和稳定剂使用。使用山梨糖醇的食品,可供糖尿病、肝病、胆囊炎患者食用。除用作甜味剂以外,山梨糖醇还具有保湿、螯合金属离子、改进组织(使蛋糕细腻、防止淀粉老化)的作用。
赤藓糖醇,白色结晶粉末,由葡萄糖发酵制得,具有爽口的甜味,不易吸湿,具有良好的酸热稳定性,入口具有清凉感,口味纯正,无后苦感,可与高倍甜味剂复配使用并能抑制其高倍甜味剂的不良风味。因其不被酶所降解,不参与糖代谢和血糖变化,故宜于糖尿病患者食用,在饮料、糖果、糕点等各类食品中得以广泛应用。
L-阿拉伯糖:是一种新型的低热量甜味剂,广泛存在于水果和粗粮的皮壳中,是一种自然界中天然存在的五碳单糖,属于五碳醛糖,以阿拉伯聚糖、阿拉伯糖基木聚糖、阿拉伯糖基半乳糖体及类似高等植物半纤维的形式存在;L-阿拉伯糖可以抑制人体肠道内蔗糖酶的活性,添加量只需3%~5%便可有效抑制蔗糖的吸收并能降低甘油三酯水平、对脂肪酶的活性也起到抑制作用,从而对血糖水平的调节、糖尿病及肥胖症等的预防方面具有重要作用,所以L-阿拉伯糖能够明显降低糖耐量,有效调节人体血糖水平,长期服用还可以有效修补糖尿病人的骨骼肌,增加肌纤维占比,提高对血糖的利用率,改善糖尿病患者疲乏、易疲劳等情况,进而激活人体自身的血糖调控系统,达到平衡血糖的效果。
D-木糖:天然D-木糖是以多糖的形式存在于植物中,也存在于动物肝素、软骨素和糖蛋白中,是某些糖蛋白中糖链与丝氨酸的连接单位,也是一种附加值高、市场前景好的功能性食品配料,是国内外竞相研究开发的功能性糖类,不仅具有功能性糖类增殖肠道菌群的特性,还可以高效的引起美拉德反应,很好的赋予产品特有的色泽与风味,起到增香的效果,并且与食物的配伍性很好,添加少量,便能体现出很好的保健效果,具有良好的防龋功能,是糖尿病患者良好的营养剂和辅助治疗剂。
本发明的另一目的在于:为上述替代糖产品提供一种流程短、操作简单、口感更纯正的制备方法。制备的复配甜味剂能量低,升糖指数低,可以用于糖尿病人、肥胖人群。该复配甜味产品透光率高,稳定性好,抗菌能力强。可直接用于烘焙产品、功能性固体及液体产品中,在半固体类(如膏、栋、酱等)产品中。不但使用方便、功能良好,而且可延长下游产品保质期。
本发明是通过以下技术方案实现的:
本发明提供一种低糖的复配糖浆,该低糖糖浆包含以下原料:麦芽糖醇、山梨糖醇、赤藓糖醇、D-木糖和L-阿拉伯糖,各原料的重量份配比为:麦芽糖醇20-100份,山梨糖醇20-100份,赤藓糖醇0-100份,D-木糖0-5份、L-阿拉伯糖0-5份。
优选的,天然复配甜味剂各原料及重量份配比为:麦芽糖醇40-60份,山梨糖醇40-60份,赤藓糖醇10-20份,D-木糖0-4份、L-阿拉伯糖1-5份。
优选的,麦芽糖醇符合食品安全国家标准GB 28307-2012,麦芽糖醇液(以干基计)含量≥50%;
优选的,山梨糖醇符合轻工行业标准GB 1886.187-2016,山梨糖醇液含量≥50%;
优选的,赤藓糖醇符合食品安全国家标准GB/26404-2011,赤藓糖醇(以C4H10O4计,以干基计)含量99.5-100.5%;
优选的,D-木糖符合国家标准GBT23532-2009,木糖纯度≥99.0%;
优选的,L-阿拉伯糖符合国家标准QBT4321-2012,L-阿拉伯糖(以干基计)99.0-102%;
本发明提供一种复配甜味剂的制备方法,包括以下步骤:
1)分别称取各原料适量(均以干物质计);
2)将各称量后的固体产品和液体产品置于搅拌罐中,加水调整固形物至20%-50%,升温至70-80℃,使其充分混合溶解;
3)将步骤2)所得混合糖液通过超滤膜进行脱色、除杂;控制流量为2-3BV。(BV为超滤膜模腔容量)
4)将步骤3)所得液体通过真空浓缩设备浓缩至所需固形物浓度。
5)将步骤4)所得液体进行灌装得产品。
采取上述技术方法的有益效果为:
本发明所述一种低糖糖浆及其制备方法,与现有技术相比有以下优点:
(1)本发明所用原料均为天然功能性糖类及糖醇,制得的产品甜味口感好,符合GB28050-2011食品安全国家标准预包装食品营养标签通则中低糖宣称,且不升高血糖,可供肥胖者和糖尿病患者食用;所得复配甜味剂的甜度和口感与蔗糖非常接近,可以同等质量替代蔗糖使用,更方便于在日常生活或工业生产中使用。
(2)本发明所制备的复配甜味产品透光率高,稳定性好,抗菌能力强。可直接用于烘焙产品、功能性固体及液体产品中,在半固体类(如膏、栋、酱等)产品中。不但使用方便、功能良好,而且可延长下游产品保质期。
具体实施方式
实施例1
本实施例示例一种低糖糖浆,各原料的重量份配比为:麦芽糖醇40份,山梨糖醇40份,赤藓糖醇15份,D-木糖2份、L-阿拉伯糖3份。
本实施例还示例一种上述低糖糖浆的制备方法,具体步骤如下:
分别称取麦芽糖醇40kg,山梨糖醇40kg,赤藓糖醇15kg,D-木糖2kg、L-阿拉伯糖3kg各原料适量(均以干物质计);
2)将各各称量后的固体产品和液体产品至于搅拌罐中,加水调整固形物至25%,升温至75℃,使其充分混合溶解;
3)将步骤2)所得混合糖液通过超滤膜进行脱色、除杂;控制流量为2.5BV。(BV为超滤膜模腔容量)
4)将步骤3)所得液体通过真空浓缩设备浓缩至所需固形物浓度。
5)将步骤4)所得液体进行灌装得产品。
实施例2
本实施例示例一种低糖糖浆,各原料的重量份配比为:麦芽糖醇45份,山梨糖醇40份,赤藓糖醇10份,D-木糖3份、L-阿拉伯糖2份。
本实施例还示例一种上述低糖糖浆的制备方法,具体步骤如下:
1)分别称取麦芽糖醇45kg,山梨糖醇40kg,赤藓糖醇10kg,D-木糖3kg、L-阿拉伯糖2kg(均以干物质计);
2)将各各称量后的固体产品和液体产品至于搅拌罐中,加水调整固形物至30%,升温至75℃,使其充分混合溶解;
3)将步骤2)所得混合糖液通过超滤膜进行脱色、除杂;控制流量为3BV。(BV为超滤膜模腔容量)
4)将步骤3)所得液体通过真空浓缩设备浓缩至所需固形物浓度。
5)将步骤4)所得液体进行灌装得产品。
实施例3
本实施例示例一种低糖糖浆,各原料的重量份配比为:麦芽糖醇48份,山梨糖醇48份,D-木糖2份、L-阿拉伯糖2份。
本实施例还示例一种上述低糖糖浆的制备方法,具体步骤如下:
1)分别称取麦芽糖醇48kg,山梨糖醇48kg,D-木糖2kg、L-阿拉伯糖2kg(均以干物质计);
2)将各各称量后的固体产品和液体产品至于搅拌罐中,加水调整固形物至20%-50%,升温至70-80℃,使其充分混合溶解;
3)将步骤2)所得混合糖液通过超滤膜进行脱色、除杂;控制流量为2-3BV。(BV为超滤膜模腔容量)
4)将步骤3)所得液体通过真空浓缩设备浓缩至所需固形物浓度。
5)将步骤4)所得液体进行灌装得产品。
效果实施例1
对实施例1-3得到的产品进行能量计算:
计算依据:
1.根据GB28050《国家食品安全标准预包装食品营养标签通则》表C.1能量和营养成分含量声称的要求和条件相关规定:碳水化合物(糖)小于等于5g/100g认定为低糖;
2.根据GB28050《国家食品安全标准预包装食品营养标签通则》问答第二十七条,关于关于碳水化合物及其含量:碳水化合物是指糖(单糖和双糖)、寡糖和多糖的总称。
计算过程:
实施例1:麦芽糖醇40份,山梨糖醇40份,赤藓糖醇15份,D-木糖2份、L-阿拉伯糖3份。
糖含量=每百克产品中D-木糖X质量百分比/水分+每百克产品中L-阿拉伯糖X质量百分比/水分
=2X 99%X(100%-0.3%)+3X 102%X(100%-0.5%)
=1.97+3.04
=5.01
=5.0g/100g
实施例2:麦芽糖醇45份,山梨糖醇40份,赤藓糖醇10份,D-木糖3份、L-阿拉伯糖2份。
糖含量=每百克产品中D-木糖X质量百分比/水分+每百克产品中L-阿拉伯糖X质量百分比/水分
=3X 99%X(100%-0.3%)+2X 102%X(100%-0.5%)
=2.96+2.03
=4.99
=5.0g/100g
实施例3:麦芽糖醇48份,山梨糖醇48份,D-木糖2份、L-阿拉伯糖2份。
糖含量=每百克产品中D-木糖X质量百分比/水分+每百克产品中L-阿拉伯糖X质量百分比/水分
=2X 99%X(100%-0.3%)+2X 102%X(100%-0.5%)
=1.97+2.03
=4
=4.0g/100g
实施例1-3得到的产品中糖的结果如下:
产品 | 实施例1 | 实施例2 | 实施例3 |
能量值 | 5.0 | 5.0 | 4.0 |
效果实施例2
(1)实验材料:
对比例1:葡萄糖。
对比例2:蔗糖。
实施例1:麦芽糖醇40份,山梨糖醇40份,赤藓糖醇15份,D-木糖2份、L-阿拉伯糖3份。
(2)受试对象:
随机抽取40例健康自愿试验者,分为4组,每组男4例、女6例,年龄25-40岁。
(3)服用方式:
试验在试验者清晨空腹至少八小时以后进行,而且试验前3天每日碳水化合物的摄入量不少于150g,用75g对比例1-2与实施例1加入250ml水内在5分钟之内喝完,从服第一口糖液开始计时,服用前、服用后一小时,服用后两小时分别测定血糖。试验过程中受试者不喝茶、咖啡以及其他含糖饮料,不吸烟,不做剧烈运动。
(4)临床疗效评价:
显效:血糖值无明显变化。
有效:血糖值变化幅度在对比例范围内。
无效:血糖值变化幅度等同或超过对比例。
(5)试验结果:
表1临床效果
在40例试验者中,服用实施例1的血糖无明显变化的显效案例为36例,血糖变化幅度在对比例范围内的有效案例为4例,有效率为100%,由上述结果可以看出,本发明低糖、不升高血糖效果显著。
效果实施例3
(1)实验材料:
对比例1:白砂糖。
实施例1:麦芽糖醇40份,山梨糖醇40份,赤藓糖醇15份,D-木糖2份、L-阿拉伯糖3份。
(2)实验方式:
将对比例和实验例1按下述配方制作吐司面包,室温放置7天,观察其外观、气味、口感。
高筋面粉 | 450克 | 全蛋液 | 115克 |
奶粉 | 18克 | 水 | 170克 |
白砂糖或实验例1 | 110克 | 新鲜酵母 | 16克 |
盐 | 6克 | 黄油 | 45克 |
(3)效果评价:
(4)实验结果:
本发明中由麦芽糖醇40份,山梨糖醇40份,赤藓糖醇15份,D-木糖2份、L-阿拉伯糖3份制备而成的低糖糖浆应用于烘焙产品中与对比例的白砂糖在制作过程无明显差别,产品成型初期评价指标略优于对比例,在产品存放过程中更具保湿效果,具有一定的延缓淀粉老化的作用。
最后应该说明的是,以上所述仅为本发明的优选实施例而已,但并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。上述虽然结合对本发明的具体实施方式进行了描述,但并非对本发明保护范围的限制,所属领域技术人员应该明白,在本发明的技术方案的基础上,本领域技术人员不需要付出创造性劳动即可做出的各种修改或变形仍在本发明的保护范围以内。
Claims (8)
1.一种低糖的复配糖浆,其特征是:包含以下原料:麦芽糖醇、山梨糖醇、D-木糖和L-阿拉伯糖,各原料的重量份配比为:麦芽糖醇20-100份,山梨糖醇20-100份,赤藓糖醇0-100份,D-木糖0-5份、L-阿拉伯糖0-5份。
2.如权利要求1所述的低糖的复配糖浆,其特征是:各原料及重量份配比为:麦芽糖醇40-60份,山梨糖醇40-60份,赤藓糖醇10-20份,D-木糖0-4份、L-阿拉伯糖1-5份。
3.如权利要求1所述的低糖的复配糖浆,其特征是:所述麦芽糖醇符合食品安全国家标准GB 28307-2012,麦芽糖醇液(以干基计)含量≥50%。
4.如权利要求1所述的低糖的复配糖浆,其特征是:所述山梨糖醇符合轻工行业标准GB1886.187-2016,山梨糖醇液含量≥50%。
5.如权利要求1所述的低糖的复配糖浆,其特征是:赤藓糖醇符合食品安全国家标准GB/26404-2011,赤藓糖醇(以C4H10O4计,以干基计)含量99.5-100.5%。
6.如权利要求1所述的低糖的复配糖浆,其特征是:所述D-木糖符合国家标准GBT23532-2009,木糖纯度≥99.0%。
7.如权利要求1所述的低糖的复配糖浆,其特征是:所述L-阿拉伯糖符合国家标准QBT4321-2012,L-阿拉伯糖(以干基计)99.0-102%。
8.权利要求1-6所述的复配甜味剂的制备方法,包括以下步骤:
1)分别称取各原料适量(均以干物质计);
2)将各称量后的固体产品和液体产品置于搅拌罐中,加水调整固形物至20%-50%,升温至70-80℃,使其充分混合溶解;
3)将步骤2)所得混合糖液通过超滤膜进行脱色、除杂;控制流量为2-3BV。(BV为超滤膜模腔容量)
4)将步骤3)所得液体通过真空浓缩设备浓缩至所需固形物浓度。
5)将步骤4)所得液体进行灌装得产品。
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