CN112042917B - 一种减糖甜味剂产品及其制备方法与应用 - Google Patents
一种减糖甜味剂产品及其制备方法与应用 Download PDFInfo
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- CN112042917B CN112042917B CN202010993256.2A CN202010993256A CN112042917B CN 112042917 B CN112042917 B CN 112042917B CN 202010993256 A CN202010993256 A CN 202010993256A CN 112042917 B CN112042917 B CN 112042917B
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Abstract
本发明涉及一种减糖甜味剂,包括至少一种高倍甜味剂,至少一种填充型甜味剂,至少一种糖类甜味物,其中高倍甜味剂和填充型甜味剂的用量满足两者复配后的甜度接近糖类甜味物。可以保留原有糖类甜味物质,比如蔗糖、红糖等生活常用糖品种的风味、甜度、口感和功效等等,可完美替代蔗糖。在使用时,根据减糖比例的需要,可以以任意比例加入糖类甜味物质,可以大幅度的降低糖份的含量,达到降糖、减糖的目的。本发明减糖甜味剂的制备方法中,采用了间歇式喷入的方法,使最终产品质量稳定,各成分黏附紧密且均匀、水分含量低、水中溶解速度快,且溶解后稳定性优异,长时间放置不会析出,变色。
Description
技术领域
本发明涉及甜味剂,具体涉及一种减糖甜味剂产品及其制备方法与应用。
背景技术
甜味剂,顾名思义,就是能赋予食品甜味的一类物质,是世界范围内使用最多的一种食品添加剂。甜味剂种类较多,按其来源可分为天然甜味剂和人工合成甜味剂;按其营养价值分为营养性甜味剂和非营养性甜味剂;按其化学结构和性质分为糖类和非糖类甜味剂。
由于每一种甜味剂的口感和质感与蔗糖都有区别,且反复、大量使用时往往产生不良风味和后味,由此,复配甜味剂应运而生。
复配甜味剂,是指将两种或两种以上天然或化学合成的甜味剂复合使用的一类甜味剂,以达到增强甜味和风味、弥补或掩盖不良口味的目的,它可部分或全部代替蔗糖运用于食品加工。
复配甜味剂虽然具有减少不良口味、增加风味、缩短味觉开始的味觉差、提高甜味的稳定性、减少甜味剂总使用量、降低成本等优点,但是现有技术下的复配甜味剂还是无法完美的替代各种类型的蔗糖。比如,白砂糖纯度高,味甘、性平,归脾、肺经,有润肺生津、和中益肺、舒缓肝气、止咳、滋阴、调味、除口臭、疗疮去酒毒、解盐卤毒之功效,甜味纯正,广泛应用于烹调;红糖含有少量的氨基酸、维生素和矿物质,味甘、性温、入脾,有益气养血,健脾暖胃,驱风散寒,活血化淤之效,具有特殊风味,此外因为着色快的特点,广泛应用于烘焙食品。
糖是全世界人民“甜蜜的负担”。一方面,糖是人类赖以生存的重要物质之一;另一方面,糖的危害已经甚于烟、酒,达到了触目惊心的境地。
因此,本发明提供了一种减糖甜味剂产品,即可以保留原有蔗糖品种的风味、甜度、口感和功效等等,又可以大幅度的降低糖份的含量,具有重大的现实意义。
发明内容
本发明所要解决的技术问题是,提供一种减糖甜味剂产品,以及该减糖甜味剂产品的制备方法与应用。
本发明提供的减糖甜味剂产品,包括至少一种高倍甜味剂,至少一种填充型甜味剂,至少一种糖类甜味物,其中高倍甜味剂和填充型甜味剂的用量满足两者复配后的甜度接近糖类甜味物。
优选地,所述高倍甜味剂和填充型甜味剂的重量比例为1:100~2000;更优选地,所述高倍甜味剂和填充型甜味剂的重量比例为1:400-800。
优选地,所述糖类甜味物在减糖甜味剂中重量占10~50%。
所述甜度接近糖类甜味物是指高倍甜味和填充型甜味剂复配后的甜度和糖类甜味物相差不超过30%,优选不超过20%,更优选不超过10%。
本发明中术语“甜度”又称比甜度,是一个相对值,通常以蔗糖作为基准物,一般以10wt%或15wt%蔗糖水溶液在20℃时的甜度为1.0,其他糖的甜度则是在相同浓度下与之相比较得到。
高倍甜味剂一般是指甜度为100倍或以上的甜味剂,包括天然和/或合成高倍甜味剂。其中,天然高倍甜味剂包括罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI、赛门苷I、罗汉果苷IV、罗汉果苷III、甜菊苷、瑞鲍迪苷A、瑞鲍迪苷B、瑞鲍迪苷C、瑞鲍迪苷D、瑞鲍迪苷E、瑞鲍迪苷F、杜克苷A、甜茶苷、甜菊双糖苷、甘草甜素、奇异果甜蛋白(Thaumatin)、应乐果甜蛋白、马槟榔甜蛋白、仙茅甜蛋白、倍他丁(Pentadin)、布拉齐因(Brazzein);合成高倍甜味剂包括三氯蔗糖、阿斯巴甜、阿力甜、糖精钠、纽甜、安赛蜜、甜蜜素、新橙皮苷二氢查耳酮。
在本发明一个优选实施方式中,所述高倍甜味剂包括罗汉果苷V,且罗汉果苷V占50-90wt%,优选罗汉果苷V占70-90wt%。
在本发明一个更优选实施方式中,所述高倍甜味剂为罗汉果苷V和其他11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的复配。
进一步地,所述高倍甜味剂为罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为50~60:5~10:3~7:0.4~1。
所述填充型甜味剂包括功能性单糖、功能性低聚糖和多元糖醇。其中,功能性单糖包括核糖、阿拉伯糖、木糖、脱氧核糖、阿洛酮糖、果糖、山梨糖、塔格糖、葡萄糖、甘露糖、半乳糖、塔罗糖、岩藻糖、鼠李糖、景天庚酮糖、甘露庚酮糖;功能性低聚糖包括水苏糖、棉籽糖、异麦芽酮糖、乳酮糖、低聚果糖、低聚木糖、低聚半乳糖、低聚异麦芽糖、大豆低聚糖、低聚壳聚糖、低聚甘露糖、海藻糖、黑曲霉低聚糖、菊粉、龙胆低聚糖、磷酸寡糖;多元糖醇包括赤藓糖醇、木糖醇、麦芽糖醇、异麦芽糖醇、山梨糖醇、甘露醇、乳糖醇、氢化淀粉水解物。
所述糖类甜味物是甜度接近蔗糖的糖类物质,具体包括:白砂糖、黄砂糖、赤砂糖、绵白糖、单晶体冰糖、多晶体冰糖、红糖、黑糖、冰片糖、方糖。
本发明还提供了所述减糖甜味剂产品的制备方法,包括以下步骤:
(1)粘合剂的准备:将高倍甜味剂和糖类甜味物溶解于热水中后,用陶瓷膜过滤,保温,得粘合剂;
(2)预热:将填充型甜味剂(固体)投入沸腾制粒机流化床,开启风机,并加热;
(3)喷入粘合剂:将步骤(1)中的粘合剂分间歇喷入,并保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得减糖甜味剂产品。
进一步,步骤(1)中,所述热水的用量为高倍甜味剂和糖类甜味物总质量的0.5~6倍,优选为2~3倍;所述热水的温度为50~80℃。若热水的用量过多,将导致粘合剂的浓度过低、体积过大、粘性过小,会增加沸腾制粒的难度和处理量;若热水的用量过少,将导致粘合剂的浓度过高、体积过小、粘性过大,将造成粘合剂溶解性差、堵塞雾化器、雾化混合时间短、物料难以均匀粘结等消极影响。
进一步,步骤(1)中,所述陶瓷膜的孔径为0.5~10μm。
进一步,步骤(1)中,所述保温的温度为90~105℃,时间为1~4小时。进一步,步骤(2)中,所述加热的温度为60~120℃。
进一步,步骤(3)中,所述间歇喷入,是共分3~5次次喷入。每次喷涂的量递减,每次递减的量不超过上一次喷涂的量的25wt%;每次喷涂后混合时间递增,第一次混合的时间为30~60min,之后每次混合递增的时间为10-30min。
发明人发现,采用分阶段,特定程序的间歇式喷入步骤(1)的粘合剂,即喷入量逐次递减,喷入后混合时间逐步递增的特定间歇喷入方式,能够是充分诱发粘合剂的粘性,使粘合剂与流化床中的固体物料充分接触,使甜味剂的各成分混合均匀;其次,使固体物料表面的粘合剂及时干燥,防止过度粘结导致颗粒的大小和甜度不均匀。保证了本发明所得复配甜味剂质量稳定、粒度大小一致、流动性好、各成分黏附紧密且均匀、水分含量低、水中溶解速度快,且溶解后稳定性优异,长时间放置不会析出,变色。
在本发明中,保温干燥、静置冷却可以通过沸腾制粒机实现。
本发明具有以下有益效果:
1、可以保留原有糖类甜味物质,比如蔗糖、红糖等生活常用糖品种的风味、甜度、口感和功效等等,可完美替代蔗糖。
2、由于高倍甜味剂和填充型甜味剂复配后,甜度非常接近糖类甜味物质,在使用时,根据减糖比例的需要,可以以任意比例加入糖类甜味物质,可以大幅度的降低糖份的含量,达到降糖、减糖的目的。
3、本发明采用间歇式的喷入方式工艺,优选了间歇式喷入是的喷入量和喷入后的混合时间,使最终产品质量稳定,各成分黏附紧密且均匀、水分含量低、水中溶解速度快,且溶解后稳定性优异,长时间放置不会析出,变色。
4、本发明生产工艺稳定,设备简单,环保安全,无污染,适合大规模生产。
本发明的减糖甜味剂产品,可运用于乳制品、食品、药品、调味品、保健品、化妆品、香精香料中。
附图说明
图1是实施例1所得减糖甜味剂用电子舌品评检测数据图。
具体实施方式
以下将通过实施例对本发明进行详细描述。以下实施例中,罗汉果甜苷复配甜味剂为罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I,购于湖南华诚生物资源股份有限公司。陶瓷膜购于南京福林德环保科技有限公司;沸腾制粒机购于常州市步步干燥设备有限公司。在没有特别说明的情况下,其他材料均采用普通市售产品。
实施例1
一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂,其中,罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为50:10:4:0.6(200倍甜度)和570份白砂糖(1倍甜度)溶解于相当于两者总质量3倍的60℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂;
(2)预热:将569份赤藓糖醇(0.65倍甜度)投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min。保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得白砂糖风味减糖甜味剂产品。
本实施例所得白砂糖风味减糖甜味剂产品,外观、颜色、口感和甜度等方面均与白砂糖一致,减糖的比例约为50%。
实施例2
一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂,其中,罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为50:10:4:0.6(200倍甜度)和380份白砂糖(1倍甜度)溶解于相当于两者总质量3倍的60℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂;
(2)预热:将569份赤藓糖醇(0.65倍甜度)投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min。保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得白砂糖风味减糖甜味剂产品。
本实施例所得白砂糖风味减糖甜味剂产品,外观、颜色、口感和甜度等方面均与白砂糖一致,减糖的比例约为60%。
实施例3
一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂,其中,罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为50:10:4:0.6(200倍甜度)和244.3份白砂糖(1倍甜度)溶解于相当于两者总质量2倍的60℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂;
(2)预热:将569份赤藓糖醇(0.65倍甜度)投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min。保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得白砂糖风味减糖甜味剂产品。
本实施例所得白砂糖风味减糖甜味剂产品,外观、颜色、口感和甜度等方面均与白砂糖一致,减糖的比例约为70%。
实施例4
一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂,其中,罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为50:10:4:0.6(200倍甜度)和142.5份白砂糖(1倍甜度)溶解于相当于两者总质量2倍的60℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂;
(2)预热:将569份赤藓糖醇(0.65倍甜度)投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min。保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得白砂糖风味减糖甜味剂产品。
本实施例所得白砂糖风味减糖甜味剂产品,外观、颜色、口感和甜度等方面均与白砂糖一致,减糖的比例约为80%。
实施例5
一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂,其中,罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为50:10:4:0.6(200倍甜度)和63.3份白砂糖(1倍甜度)溶解于相当于两者总质量3倍的60℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂;
(2)预热:将569份赤藓糖醇(0.65倍甜度)投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min。保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得白砂糖风味减糖甜味剂产品。
本实施例所得白砂糖风味减糖甜味剂产品,外观、颜色、口感和甜度等方面均与白砂糖一致,减糖的比例约为90%。
实施例6
一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂,其中,罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为50:10:4:0.6(200倍甜度)和570份红糖(1倍甜度)溶解于相当于两者总质量2倍的70℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂;
(2)预热:将569份赤藓糖醇(0.65倍甜度)投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min。保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得红糖风味减糖甜味剂产品。
本实施例所得红糖风味减糖甜味剂产品,外观、颜色、口感和甜度等方面均与红糖一致,减糖的比例约为50%。
实施例7
一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂,其中,罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为50:10:4:0.6(200倍甜度)和63.3份红糖(1倍甜度)溶解于相当于两者总质量2倍的70℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂;
(2)预热:将569份赤藓糖醇(0.65倍甜度)投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min。保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得红糖风味减糖甜味剂产品。
本实施例所得红糖风味减糖甜味剂产品,外观、颜色、口感和甜度等方面均与红糖一致,减糖的比例约为90%。
实施例8
其他条件和步骤和实施例1相同,区别在于,1份罗汉果甜苷复配甜味剂中,罗汉果苷V、11-O-罗汉果苷V和赛门苷I的质量比为50:10:0.6,即不加入罗汉果苷VI。
实施例9
其他条件和步骤和实施例1相同,区别在于,1份罗汉果甜苷复配甜味剂中,罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为50:4:0.6,即不加入11-O-罗汉果苷V。
实施例10
其他条件和步骤和实施例1相同,区别在于,1份罗汉果甜苷复配甜味剂中,罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的质量比为40:10:4:0.6。
实施例11
其他条件和步骤和实施例1相同,区别在于,步骤(3)的喷入粘合剂为:将步骤(1)所得的粘合剂分三次间歇喷入,第一次喷入粘合剂总量的40%,混合30min;第二次喷入粘合剂总量的33%,混合60min;第三次喷入粘合剂总量的27%,混合80min。
实施例12
其他条件和步骤和实施例1相同,区别在于,步骤(3)的喷入粘合剂步骤是,将步骤(1)所得的粘合剂分四次间歇喷入,每次喷入粘合剂总量的25%,每次混合时间为40min。
实施例13
其他条件和步骤和实施例1相同,区别在于1份复配甜味剂为罗汉果苷V,瑞鲍迪苷A、甜菊苷按照质量比50:10:5的复配(200倍甜度)。
本实施例所得白砂糖风味减糖甜味剂产品,外观、颜色、口感和甜度等方面均与白砂糖基本一致,减糖的比例约为50%。
实施例14
其他条件和步骤和实施例1相同,区别在于1份复配甜味剂为罗汉果苷V,瑞鲍迪苷D、三氯蔗糖按照质量比50:10:0.7的复配(200倍甜度)。
本实施例所得白砂糖风味减糖甜味剂产品,外观、颜色、口感和甜度等方面均与白砂糖基本一致,减糖的比例约为50%。
实施例15
其他条件和步骤和实施例1相同,区别在于,步骤(3)的喷入粘合剂为:将步骤(1)所得的粘合剂分三次间歇喷入,第一次喷入粘合剂总量的50%,混合10min;第二次喷入粘合剂总量的25%,混合8min;第三次喷入粘合剂总量的25%,混合15min。
实施例16
一种减糖甜味剂产品,其制备方法除步骤(3)以外,其余步骤都与实施例1相同。
步骤(3)喷入粘合剂:将步骤(1)所得的粘合剂一次性喷入,喷入后混合3h,保持流化室内物料沸腾,混合均匀。
所得白砂糖风味减糖甜味剂产品,减糖的比例约为50%。
应用例1
红糖风味减糖甜味剂在面包中的应用:
1、取实施例6中的红糖风味减糖甜味剂产品40g,用40g开水完全溶解成糖水;
2、将高筋面粉150g、鸡蛋(全蛋液)50g、酵母粉3g、食盐2g与糖水混合,手工或机械揉面10分钟,加入黄油30g,继续揉面10~15分钟,直至出膜;
3、将揉好的面团放入盆内,保鲜膜覆盖,30℃左右发酵2小时,直至面团膨胀至原体积的2~2.5倍左右;
4、取发酵后的面团,用手掌压扁,彻底排出空气,然后分成8份,分别揉圆;
5、将面包烘烤模具抹油防粘,再将小的面团放入模具内,压扁,38℃继续发酵40分钟,直至面团的体积再膨胀2倍;
6、在面团的表面刷一层全蛋液,将面包烘烤模具连同面团一起放入预热好、上下火均为170℃的烤箱,中层烘烤15分钟左右,直到表面金黄色即可出炉,得减糖面包成品。
本实施例所得减糖面包成品,与普通红糖面包成品在外观、色泽、香味、口感等方面均无差异。
应用例2
白砂糖风味减糖甜味剂在冰淇淋中的应用:
1、取蛋黄2个,加入实施例3中的白砂糖风味减糖甜味剂产品60g,滴入几滴柠檬汁,搅拌均匀直至完全融合,待用;
2、牛奶50g,倒入奶锅中,小火加热煮至冒泡;
3、将牛奶分次倒入蛋黄液中,边倒边搅拌均匀;
4、牛奶蛋黄糊重新倒入奶锅中,小火煮至冒泡,边煮边搅拌,关火晾凉,待用;
5、新鲜草莓100g,去蒂,清洗干净,切成小块,加少量水,用果汁机打成草莓泥;
6、淡奶油打发至有尖角,将草莓泥倒入淡奶油中,搅拌均匀,再分次放入晾凉后的牛奶蛋黄糊,搅拌均匀;
7、倒入干净的容器中,冰箱冷冻6小时左右,得减糖冰淇淋成品。
本实施例所得减糖冰淇淋成品,与普通白砂糖冰淇淋成品在外观、色泽、香味、口感等方面均无差异。
应用例3
白砂糖风味减糖甜味剂在豆浆中的应用:
1、取黄豆50g、小米30g,用水冲洗干净,控水;
2、将清洗好的黄豆和小米加适量清水一起倒入豆浆机;
3、选择豆浆机“豆浆”功能一键完成;
4、饮用前加入适量本实施例2中的白砂糖风味减糖甜味剂产品,得到减糖黄豆小米豆浆成品。
本实施例所得减糖黄豆小米豆浆成品,与普通白砂糖黄豆小米豆浆成品在外观、色泽、香味、口感等方面均无差异。
应用例4
对实施例1-5,以及实施例8-16所得白砂糖风味减糖甜味剂的特性进行品评。
采用21人组盲试品评。
甜度倍数测试的方法为:称取蔗糖2g,加水100mL,配置成2%的蔗糖溶液,另取白砂糖风味减糖甜味剂(2/n)g,加水100mL溶解,对比品尝两种溶液,当白砂糖风味减糖甜味剂与2%蔗糖溶液甜度相当时,n值即为白砂糖风味减糖甜味剂相对于蔗糖甜度的倍数;滋味、气味(甜感和口感)测试的方法为:以2%的蔗糖溶液为对照,配制与其甜度相当的实施例所得白砂糖风味减糖甜味剂产品溶液,人工品尝,评价其滋味、气味。滋味和气味两组分别按照1至5分值进行评级,1分代表滋味/气味评价最低,口感和气味均和蔗糖相差较远;5分代表滋味/气味评价最高,各实施例气味和滋味的得分取平均值后相加即为主观评价分值,主观评价分值越高,说明口感和气味越好,和蔗糖非常接近。
通过常温水溶解及静置实验测定溶解速度、均匀度和稳定性,结果如表1所示。
表1本发明实施例所得白砂糖风味减糖甜味剂的特性品评结果
由表1可知,本发明实施例所得白砂糖风味减糖甜味剂,在甜度倍数、甜感、口感、溶解速度、均匀度和稳定性方面的特征与蔗糖非常相似。特别是高倍甜味剂是以一定质量比的罗汉果苷V和其他11-O-罗汉果苷V、罗汉果苷VI和赛门苷I的复配,在人口舌主观评价中,在滋味和气味上最接近蔗糖。本发明所得减糖甜味剂口感和气味与蔗糖非常相似,无后苦味、金属味、涩味等不良风味,口感清爽、清凉,口味特别纯正。
应用例5
采用TS-5000Z智能味觉分析系统即电子舌进行品评,采用同人舌头味觉细胞工作原理相类似的人工脂膜传感器技术,可以客观数字化的评价食品或药品等样品的苦味、涩味、酸味、咸味、鲜味、甜味、原料本味等基本味觉感官指标,同时还可以分析苦的回味、涩的回味和鲜的回味(丰富度)等。将蔗糖、无糖复配甜味剂(赤藓糖醇、甜菊糖和罗汉果甜苷复配甜味剂复配)和实施例1所得白砂糖风味减糖甜味剂产品配制成1倍甜度的水溶液,用电子舌品评检测数据进行绘图,如图1所示。
由图1可知,以1倍甜度蔗糖水溶液为标准,无糖复配甜味剂产品的涩味、后苦味和回甘都比较明显。实施例1白砂糖风味减糖甜味剂产品则无涩味、后苦味和回甘,与蔗糖一致;此外,实施例1白砂糖风味减糖甜味剂产品在柔和、清新及甜感时间方面都与无糖复配甜味剂有区别,但是与蔗糖极为相似。因此,本发明实施例1白砂糖风味减糖甜味剂产品的各方面感官指标与蔗糖基本一致。
应用例6
采用目测和仪器检测的方式,将实施例所得的白砂糖风味减糖甜味剂产品做如下实验对比:用目测的方式,检验两者的外观和室温水溶解情况;其中外观按照以下等级进行评定:A级别:粒度大小一致,呈球形,流动性好;B级别:粒度大小有肉眼可鉴别的偏差,呈球形,椭球形,流动性一般;C级别:粒度有肉眼明显可见的差别,呈现多种不规则形状,流动性差。
用干燥失重法检测两者的水分含量;随机从两者中各取5份样品,每份样品100g,用高效液相(HPLC)外标法检测其中罗汉果甜苷V的含量,以检验样品在制粒过程中是否混合均匀。结果如表2所示。
表2
由此可见,在同样的粘合剂喷涂次数下,实施例16没有采用间歇式喷入方式,而是一次性喷入,所得到的白砂糖风味减糖甜味剂产品,具有粒度大小不一、流动性较差,溶解速度慢且有微量不溶物,水分含量高,高倍甜味剂成分黏附不均匀等不足。相反的,其他实施例采用粘合剂递减喷入、喷入后每次混合时间递增的方式,所得到的白砂糖风味减糖甜味剂产品,具有粒度大小一致、流动性好,溶解速度快且无不溶物,水分含量低,高倍甜味剂成分黏附均匀等优点。
应用例7
还进行了受潮率的评价,具体方法是将准确称取一定质量(m0)实施例的甜味剂于表面皿,放置于25℃,65RH%的恒温箱中,12h后取出,测试质量(m1)。受潮率按照以下公式受潮率(%)=m1-m0/m0×100%计算得到,结果如下表3所示:
表3
以上详细描述了本发明的优选实施方式,但是,本发明并不限于此。在本发明的技术构思范围内,可以对本发明的技术方案进行多种简单变型,包括各个技术特征以任何其它的合适方式进行组合,这些简单变型和组合同样应当视为本发明所公开的内容,均属于本发明的保护范围。
Claims (3)
1.一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂和570份白砂糖溶解于两者总质量3倍的60℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂,所述罗汉果甜苷复配甜味剂是质量比为50:10:4:0.6的罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I;
(2)预热:将569份赤藓糖醇投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min,保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得白砂糖风味减糖甜味剂产品。
2.一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂和244.3份白砂糖溶解于两者总质量2倍的60℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂,所述罗汉果甜苷复配甜味剂是质量比为50:10:4:0.6的罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I;
(2)预热:将569份赤藓糖醇投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min,保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得白砂糖风味减糖甜味剂产品。
3.一种减糖甜味剂产品,其制备方法包括以下步骤:
(1)粘合剂的准备:将1份罗汉果甜苷复配甜味剂和63.3份白砂糖溶解于两者总质量3倍的60℃热水中,用孔径为1μm的陶瓷膜过滤,将滤液在温度为90℃的条件下,保温2小时,得粘合剂,所述罗汉果甜苷复配甜味剂是质量比为50:10:4:0.6的罗汉果苷V、11-O-罗汉果苷V、罗汉果苷VI和赛门苷I;
(2)预热:将569份赤藓糖醇投入沸腾制粒机流化床中,开启风机,并加热至100℃;
(3)喷入粘合剂:将步骤(1)所得的粘合剂分四次间歇喷入,第一次喷入粘合剂总量的33%,混合30min;第二次喷入粘合剂总量的27%,混合60min;第三次喷入粘合剂总量的22%,混合80min;第四次喷入粘合剂总量的18%,混合100min,保持流化室内物料沸腾,混合均匀;
(4)干燥与冷却:粘合剂喷雾结束后,保温干燥,停机静置冷却,得白砂糖风味减糖甜味剂产品。
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CN105307513A (zh) * | 2013-03-15 | 2016-02-03 | 泰特&莱尔组分美国公司 | 改良的甜味剂 |
CN106333336A (zh) * | 2016-08-29 | 2017-01-18 | 湖南华诚生物资源股份有限公司 | 一种天然植物产物复配甜味剂及其制备方法 |
CN109247561A (zh) * | 2018-09-06 | 2019-01-22 | 湖南绿蔓生物科技股份有限公司 | 一种从罗汉果中制备罗汉果甜味组合物的方法及其应用 |
CN110506922A (zh) * | 2019-09-24 | 2019-11-29 | 湖南艾达伦科技有限公司 | 一种平抑血糖的罗汉果复配甜味剂及其制备方法 |
CN110720624A (zh) * | 2019-09-25 | 2020-01-24 | 天津古登堡食品有限公司 | 功能性复合甜味剂 |
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