CN113040364A - 一种等糖口感的拟糖复配物及在植物基饮料中应用 - Google Patents
一种等糖口感的拟糖复配物及在植物基饮料中应用 Download PDFInfo
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Abstract
本发明属于食品甜味剂复配加工应用技术领域，公开了一种等糖口感的拟糖复配物配方，一种添加拟糖的植物基饮料制备方法。等糖口感的拟糖复配物配方包括的组分：甜味剂1‑5份、可溶性膳食纤维30‑55份、大豆多糖40‑‑50份。本发明产品为一种新型的低卡路里蔗糖替代品，在减糖或无糖饮料中模拟出蔗糖口感，既有蔗糖甜度，又有蔗糖溶液厚度，口感干净、自然；解决了饮料中因缺少蔗糖带来的空洞口感，达到蔗糖的饱满口感；同时也掩盖了高倍甜味剂自身带有的不良风味，使饮料整体风味圆润、协调。
Description
技术领域
本发明涉及一种等糖口感的拟糖复配物及添加拟糖复配物的植物基饮料制作方法，属于食品甜味剂复配及应用技术领域。
背景技术
在“健康中国”国家战略下，居民对减盐、减油、减糖的诉求逐渐增强，随着零度可乐、元气森林等饮料的热销，减糖、无糖饮料在全球范围持续扩张，推动各品牌纷纷入局健康赛道，加快减糖、无糖产品研发，其中减糖、无糖植物基饮料新品展露市场，原料健康化、品类多元化将成为减糖、无糖饮料行业未来发展的主流趋势，减糖、无糖饮料市场存在巨大增长潜力。
减糖、无糖饮料口感逊色于含糖饮料一直是行业痛点，甜味剂不良口感也是阻碍无糖饮料行业起步的关键因素。在培育消费者习惯无糖饮料口味的同时，饮品品牌也在积极寻找口味更佳的蔗糖替代品，等糖口感的拟糖复配物在饮料中应用满足消费者追求口感和健康的诉求。
发明内容
为了解决上述问题，本发明采用可溶性大豆多糖为拟糖复配物提供蔗糖的厚实饱满口感，同时可溶性大豆多糖与菊粉复配掩盖甜菊糖苷涩味、甜味挂舌等不良风味，既有蔗糖甜度，又有蔗糖厚度。
为解决上述技术问题，本发明采用的技术方案为：
一种等糖口感的拟糖复配物，以重量份数计，包括以下组分：甜味剂1～5份、可溶性膳食纤维30～60份、大豆多糖40～50份。
进一步的，所述甜味剂包括甜菊糖苷、索玛甜、罗汉果苷、三氯蔗糖、AK糖、阿斯巴甜、纽甜中的一种或多种。
进一步的，所述甜味剂为甜菊糖苷；
进一步的，所述可溶性膳食纤维包括聚葡萄糖、抗性糊精、菊粉、低聚糖中一种或多种。
进一步的，所述可溶性膳食纤维为菊粉；
进一步的，所述甜菊糖苷、菊粉，大豆多糖所有组分中无结块；
本发明还提供上述等糖口感的拟糖复配物在饮料中的应用。
一种等糖口感的拟糖复配物的制备方法，其特征是，包括以下步骤：
(1)将配方量的菊粉、甜味剂混合均匀后备用；
(2)将大豆多糖加入步骤(1)中，混合5-15分钟；
(3)检查混合后的等糖口感的拟糖复配物，要求均匀一致，无结块
本发明还提供一种植物基饮料，包括以下重量份数的组分：植物基配料5～15份、拟糖复配物0.3～1份、结冷胶0.01～0.05份、香精0.05～0.1份，水加至100份。
进一步的，所述植物基配料为椰浆粉、大豆粉、豌豆蛋白粉、燕麦粉、可可粉、大米蛋白粉中的一种或多种。
进一步的，所述植物基配料为椰浆粉；
本发明还提供一种植物基饮料制备方法，包括以下步骤：
将植物基配料加温水还原成植物基奶；将结冷胶与拟糖复配物混合均匀，高速搅拌条件下加入到加热后的植物基奶中，搅拌至完全溶解；均质杀菌；冷却灌装。
一种等糖口感的拟糖植物基饮料制作方法，包括以下步骤：
(1)椰浆粉加温水还原成椰奶，加热至85℃左右；
(2)结冷胶与拟糖复配物混合均匀，高速搅拌条件下加入到热椰奶中，搅拌10-15min至完全溶解；
(3)定容：加水定容；
(4)均质杀菌：均质条件60—65℃，20MPa；杀菌温度137℃，5S；
(5)冷却灌装：冷却至20℃无菌灌装；
本发明制备机理：大豆多糖作为主体料，且溶解后产生低粘度，是提供蔗糖厚实口感的基础原料；大豆多糖与菊粉复配作为风味修饰剂，掩盖甜味剂的不良风味，提供蔗糖干净、自然的口感；等糖口感的拟糖复配物分散性好，溶解性好，在饮料中可100％替代蔗糖，达到蔗糖口感且低卡路里。
本发明所达到的有益效果：本发明产品由大豆多糖、甜味剂、膳食纤维组成，与蔗糖口感相似，且低卡路里，既有蔗糖甜度，又有蔗糖溶液厚度，口感干净、自然；解决了减糖、无糖饮料中因缺少蔗糖带来口感偏差，同时也掩盖了高倍甜味剂自身带有的不良风味，使减糖、无糖饮料近似含糖饮料口感；拟糖复配物由天然成分组成，清洁标签，更加健康；在健康消费风潮带动下和去糖化、低热量、养生市场需求驱动下，等糖口感的拟糖复配物将为减糖、无糖饮料赛道开辟庞大的消费市场。
对于消费者而言，忙碌的工作中，饮料带来的愉悦感难以戒掉，等糖口感的拟糖复配物在饮料中替代蔗糖，既能获得满足感，又不增加身体负担，具有广泛的应用前景，未来减糖、无糖饮料将会是饮料消费者的首选。
附图说明
图1为拟糖品复配物(无糖)豌豆大米蛋白饮料；
图2为拟糖品复配物(无糖)椰奶巧克力饮料。
具体实施方式
下面结合附图对本发明作进一步描述。以下实施例仅用于更加清楚地说明本发明的技术方案，而不能以此来限制本发明的保护范围。
实施例1
等糖口感拟糖复配物(无糖)豌豆大米蛋白饮料配方组成：豌豆蛋白粉5份、大米蛋白粉3份、拟糖复配物0.5份、结冷胶0.02份、香精0.05份，水加至100份。
(1)豌豆蛋白、大米蛋白粉在高速搅拌添加下加入到85℃热水中，搅拌5--10分钟，还原成豌豆大米奶；
(2)结冷胶、拟糖复配物混合均匀，高速搅拌条件下加入到热豌豆大米奶中，搅拌10-15min至完全溶解；
(3)定容：加水定容，加入香精；
(4)均质、杀菌：均质条件60—65℃，20MPa；杀菌参数137℃，5S；
(5)冷却灌装：冷却至20℃；无菌灌装；
实施例2
等糖口感拟糖复配物(无糖)椰奶巧克力饮料配方组成：椰浆粉10份、可可粉1份、拟糖复配物0.6份、结冷胶0.02份、香精0.05份，水加至100份
(1)椰浆粉加温水还原成椰奶，加热至85℃左右；
(2)结冷胶、拟糖复配物混合均匀，高速搅拌条件下加入到热椰奶中，搅拌10-15min至完全溶解；
(3)可可粉加入到热椰奶中，加热搅拌10-15min；
(4)定容：加水定容，加入香精；
(5)均质：60—65℃，20MPa条件下均质、杀菌参数137℃，5S；
(6)冷却灌装：冷却至20℃，无菌灌装；
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明技术原理的前提下，对拟糖复配物配方及在植物基饮料中应用还可以做出若干改进和变形，这些改进和变形也应视为本发明的保护范围
实施例3
将本发明所述的拟糖复配物与甜菊糖苷、等甜蔗糖溶液进行对比，结果如下：
表1甜菊糖苷、拟糖复配物与等甜蔗糖溶液对比
拟糖复配物中大豆多糖是具有低粘特性的功能性膳食纤维，既有稳定剂特征又是可溶性膳食纤维，有别于其它可溶性膳食纤维，且热量极低；菊粉很难或不被人体消化吸收，所提供的能量值很低；甜菊糖苷为零热量天然甜味剂；况且拟糖复配物添加量远低于蔗糖添加量，所以计算热量值几乎为零。拟糖复配物粘度值非常接近蔗糖液，口感鉴评无明显差异。
实施例4
将甜菊糖苷、不同拟糖复配物与等甜蔗糖溶液口感进行对比评价，结果如下：
表2甜菊糖苷、不同拟糖复配物与等甜蔗糖溶液口感对比评价
10人组成的口感鉴评结果，大豆多糖、菊粉、甜菊糖苷复配得分远超过其它复配方案，大豆多糖与菊粉复配明显优化甜菊糖苷口感，使大豆多糖、菊粉、甜菊糖苷组合方案优于蔗糖口感。
本发明创新之处是大豆多糖的低粘特性，具有蔗糖液的厚实口感，与可溶性膳食纤维搭配，矫香作用增强，不仅掩盖高倍甜味剂的不良风味，而且突出优势风味的释放，与蔗糖相比，口感更加清凉。
实施例5
图1是采用本发明实施例1添加0.5份拟糖混合物豌豆大米蛋白饮料；
豌豆蛋白与大米蛋白复配，提供一种营养完整蛋白质，氨基酸组成模式与WTO/FAO推荐模式相接近，消化率高；解决了单一植物蛋白为不完整蛋白的缺陷，称为是黄金蛋白组合；
拟糖复配物替代蔗糖，得到的饮料与蔗糖口感相似，卡路里减少一半，同时也掩盖了高倍甜味剂自身带有的不良风味，使无糖植物蛋白饮料近似含糖植物蛋白饮料口感。
表3含糖豌豆大米蛋白饮料与拟糖豌豆大米蛋白饮料对比
实施例6
图2是采用本发明实施例1添加0.6份拟糖混合物椰奶巧克力饮料；
椰奶与巧克力混合，纯植物成分搭配，不含过敏源，口味新颖，不同于市场上售卖的牛奶巧克力，乳糖不耐受人均可饮用。
拟糖复配物替代蔗糖，与蔗糖口感相似，卡路里减少40％以上，同时也掩盖了高倍甜味剂自身带有的不良风味，使无糖椰奶巧克力饮料近似含糖椰奶巧克力饮料口感。
表4含糖椰奶巧克力与拟糖椰奶巧克力饮料对比
Claims (10)
1.一种等糖口感的拟糖复配物，其特征在于，以重量份数计，包括以下组分：甜味剂1～5份、可溶性膳食纤维30～60份、大豆多糖40～50份。
2.根据权利要求1所述的一种等糖口感的拟糖复配物，其特征在于，所述甜味剂包括甜菊糖苷、索玛甜、罗汉果苷、三氯蔗糖、AK糖、阿斯巴甜、纽甜中的一种或多种。
3.根据权利要求1所述的一种等糖口感的拟糖复配物，其特征在于，所述可溶性膳食纤维包括聚葡萄糖、抗性糊精、菊粉、低聚糖中一种或多种。
4.权利要求1～3任一项所述等糖口感的拟糖复配物在饮料中的应用。
5.根据权利要求1所述等糖口感的拟糖复配物的制备方法，其特征在于，包括以下步骤：
将配方量的可溶性膳食纤维、甜味剂混合均匀后备用；
将大豆多糖加入可溶性膳食纤维与甜味剂的混合物中，混合5-15分钟；保持均匀一致，无结块。
6.一种植物基饮料，其特征在于，包括以下重量份数的组分：植物基配料5～15份、拟糖复配物0.3～1份、结冷胶0.01～0.05份、香精0.05～0.1份，水加至100份。
7.根据权利要求6所述的植物基饮料，其特征在于，所述植物基配料为椰浆粉、大豆粉、豌豆蛋白粉、燕麦粉、可可粉、大米蛋白粉中的一种或多种。
8.根据权利要求6所述的植物基饮料制备方法，其特征在于，包括以下步骤：
将植物基配料加温水还原成植物基奶；将结冷胶与拟糖复配物混合均匀，高速搅拌条件下加入到加热后的植物基奶中，搅拌至完全溶解；均质杀菌；冷却灌装。
9.根据权利要求8所述的植物基饮料制备方法，其特征在于，将植物基奶加热至85℃。
10.根据权利要求8所述的植物基饮料制备方法，其特征在于，均质条件为60～65℃，20MPa；杀菌温度137℃，杀菌时间为5S。
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