CN113197297B - Method for adding 2-methyl pyrazine to glucose solution to reduce sweetness value - Google Patents
Method for adding 2-methyl pyrazine to glucose solution to reduce sweetness value Download PDFInfo
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- CN113197297B CN113197297B CN202110625814.4A CN202110625814A CN113197297B CN 113197297 B CN113197297 B CN 113197297B CN 202110625814 A CN202110625814 A CN 202110625814A CN 113197297 B CN113197297 B CN 113197297B
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- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 title claims abstract description 138
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title claims abstract description 75
- 239000008103 glucose Substances 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000000243 solution Substances 0.000 claims description 52
- 239000011259 mixed solution Substances 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 5
- 235000002906 tartaric acid Nutrition 0.000 claims description 5
- 239000011975 tartaric acid Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 9
- 238000001514 detection method Methods 0.000 description 7
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000019441 ethanol Nutrition 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 239000012088 reference solution Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000005454 flavour additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000007446 glucose tolerance test Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019533 nutritive sweetener Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Images
Classifications
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- 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
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2056—Heterocyclic compounds having at least two different hetero atoms, at least one being a nitrogen atom
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention belongs to the technical field of taste blending, and particularly relates to a method for adding 2-methyl pyrazine into a glucose solution to reduce the sweetness value of the glucose solution. The method is to add 2-methyl pyrazine to glucose solution. The mass ratio of the 2-methyl pyrazine to the glucose is as follows: 0.5-200:50000. The invention reduces the sweetness value of the glucose solution by adding 2-methyl pyrazine to the glucose solution for the first time. The reason for this is probably that 2-methylpyrazine has an inhibitory effect on the sweetness of glucose and can be used for sweetening glucose.
Description
Technical Field
The invention belongs to the technical field of taste blending, and particularly relates to a method for adding 2-methyl pyrazine into a glucose solution to reduce the sweetness value of the glucose solution.
Background
Sweetener means a substance that imparts sweetness to a food product. Sweeteners are the most widely used class of food additives worldwide and play a very important role in the food industry. Sweetener types are large and can be classified into sugar sweeteners and non-sugar sweeteners according to their chemical structure and properties; artificial and natural sweeteners can be classified according to source; nutritive sweeteners and non-nutritive sweeteners are classified by nutritive value. Natural sweeteners are sweet substances extracted from plant tissues, and mainly include sugar alcohols (xylitol, sorbitol, etc.) and non-sugar alcohols (Glycyrrhrizae radix, stevioside, etc.). Glucose is a commonly used saccharide. The sweetness of the glucose solution increases with increasing glucose concentration. However, in many cases, when the concentration of the glucose solution is constant, it is necessary to reduce the sweetness of the glucose solution as much as possible. For example: the medicinal or health-care oral liquid containing glucose is too sweet, and is easy to cause uncomfortable feeling for users dislike sweet taste; glucose tolerance test in hospitals requires oral administration of glucose, and discomfort symptoms such as vomit are easily caused due to too sweet taste; in the food field, it is desirable to add an amount of glucose to maintain certain characteristics of the product, such as to maintain a soft feel of the bread or to provide a scorching effect to provide color and flavor to the product, and to prevent the taste of the product from being too sweet to be appreciated by some users.
The present invention has been made to solve the above problems.
Disclosure of Invention
The present invention provides a method for adding 2-methylpyrazine to a glucose solution to reduce the sweetness value thereof, wherein 2-methylpyrazine is added to the glucose solution. Reduced sweetness value of a dextrose solution as used herein refers to reduced sweetness in taste.
Preferably, the mass of the 2-methylpyrazine is less than or equal to the mass of the glucose.
Preferably, the mass ratio of the 2-methyl pyrazine to the glucose is as follows: 0.5-200:50000.
Preferably, the initial concentration of the glucose solution is: 50g/L or 50mg/g, and adding 2-methyl pyrazine into a glucose solution to obtain a mixed solution, wherein the concentration of the 2-methyl pyrazine is as follows: 0.5-200 mg/L or 0.5-200 mug/g.
Preferably, the initial concentration of the glucose solution is: 50mg/g, and 2-methylpyrazine is added to the glucose solution to give a mixed solution, wherein the concentration of 2-methylpyrazine is 0.5. Mu.g/g, 1. Mu.g/g, 5. Mu.g/g, 10. Mu.g/g, 20. Mu.g/g, 50. Mu.g/g, 100. Mu.g/g or 200. Mu.g/g.
Preferably, the glucose solution contains: water and glucose.
Preferably, the glucose solution further comprises: ethanol, tartaric acid and potassium chloride. Wherein, ethanol, tartaric acid and potassium chloride are base solutions for electronic tongue test, which do not influence the change trend of sweet value and can be ignored.
Preferably, the glucose solution contains 0.05L/L ethanol, 0.045g/L tartaric acid, 2.24g/L potassium chloride, 50g/L glucose or 50mg/g glucose.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention provides a method for reducing the sweetness value of a glucose solution by adding 2-methyl pyrazine into the glucose solution for the first time, which is characterized in that: the sweetness value of the mixed solution of 2-methyl pyrazine and glucose is smaller than that of the glucose solution alone.
2. 2-methylpyrazine has a baking aroma and is commonly used as a food flavoring additive to provide an olfactory experience. The invention is that after the 2-methyl pyrazine with the smell baking flavor is mixed with the glucose solution for the first time, the sweetness of the glucose solution is reduced by the unexpected taste sense.
3. In the invention, the mass ratio of the 2-methyl pyrazine to the glucose is as follows: the sweetness value of the glucose solution can be obviously reduced by 0.5-200:50000, namely, only a small amount of 2-methyl pyrazine is needed.
Drawings
FIG. 1 shows the results of electronic tongue measurements of 2-methylpyrazine solutions of different concentrations, and mixed solutions of glucose and 2-methylpyrazine of different concentrations of example 1, with the 2-methylpyrazine concentrations on the abscissa.
FIG. 2 is an electronic tongue test result and a fitted curve of a mixed solution of glucose and 2-methylpyrazine at different concentrations of example 1, with 2-methylpyrazine concentrations on the abscissa.
Detailed Description
The present invention will be further illustrated by the following examples, but is not limited to the examples. Experimental methods, in which specific conditions are not specified in examples, are generally available commercially according to conventional conditions as well as those described in handbooks, or according to general-purpose equipment, materials, reagents, etc. used under conditions suggested by manufacturers, unless otherwise specified. The raw materials required in the following examples and comparative examples are all commercially available.
Example 1
A method of adding 2-methylpyrazine to a glucose solution to reduce its sweetness value, the 2-methylpyrazine being added to the glucose solution in a mass ratio of the 2-methylpyrazine to the glucose of: 0.5-200:50000.
The specific operation is as follows:
1. preparing a detection solution:
(1) Preparing a reference solution: ethanol with volume fraction of 5%, 0.045g tartaric acid and 2.24g potassium chloride are added into ultrapure water, the volume is fixed to 1L, and the solution is used as a reference liquid for detecting sweetness of an electronic tongue.
(2) Preparing an original glucose solution A: to ultrapure water, ethanol having a volume fraction of 5%, 0.045g of tartaric acid, 2.24g of potassium chloride, 50g of glucose were added to a volume of 1L, and this solution was taken as an original glucose solution A having a glucose concentration of about 50mg/g.
(3) Preparing 2-methyl pyrazine solutions with different concentrations: adding 0.5mg, 1mg, 5mg, 10mg, 20mg, 30mg, 40mg, 50mg, 100mg and 200mg of 2-methyl pyrazine into the reference solution in the step (1) respectively to obtain a series of 2-methyl pyrazine solutions with different concentrations, wherein the concentrations of the 2-methyl pyrazine are respectively about: 0.5. Mu.g/g, 1. Mu.g/g, 5. Mu.g/g, 10. Mu.g/g, 20. Mu.g/g, 30. Mu.g/g, 40. Mu.g/g, 50. Mu.g/g, 100. Mu.g/g, 200. Mu.g/g.
(4) Preparing mixed solutions of glucose and 2-methyl pyrazine with different concentrations: 0.5mg, 1mg, 5mg, 10mg, 20mg, 30mg, 40mg, 50mg, 100mg and 200mg of 2-methylpyrazine are respectively added into an original glucose solution A to obtain a series of mixed solutions of glucose and 2-methylpyrazine with different concentrations, wherein the concentrations of the 2-methylpyrazine are respectively about: 0.5. Mu.g/g, 1. Mu.g/g, 5. Mu.g/g, 10. Mu.g/g, 20. Mu.g/g, 30. Mu.g/g, 40. Mu.g/g, 50. Mu.g/g, 100. Mu.g/g, 200. Mu.g/g.
2. Electronic tongue detection:
and (3) taking the reference liquid prepared in the step (1) as the reference liquid for detecting the sweetness of the electronic tongue, using the existing GL1 sweetness sensor as the sweetness detection electronic tongue, and using a conventional method for the test method. And testing sweet values of an original glucose solution A, 2-methyl pyrazine solutions with different concentrations and mixed solutions of glucose and 2-methyl pyrazine with different concentrations, and taking an average value of the data of 3 times after each sample is tested for 5 times in a circulating way as a test result.
The original glucose solution A (50 mg/g) was tested for a sweetness value of 1.473.
3. Artificial sensory evaluation:
sensory evaluation was performed according to the sensory analysis method of national Standard GB/T29605-2013.
The sensory evaluation staff of this experiment were 10 in total (aged 20-30 years, 5 for men and women), all the evaluation staff had undergone long-term training without bad preference, no bad symptoms before evaluation, and the like. The evaluation experiment is carried out in a special sensory evaluation room, the cups for containing the samples are all taste cups with uniform specification, and the samples are randomly numbered (three-digit number, such as '212') and presented to sensory personnel in batches, and the sensory personnel have a rest for 10-20min in the middle of each round in order to avoid fatigue of the personnel. The sample was scored for specific sweetness by using a 10% aqueous sucrose solution tasting sweetness of 1 as an evaluation criterion, and if no sweetness was present, it was 0. And finally, taking an average value of scoring results.
The evaluation samples were: different concentrations of 2-methyl pyrazine solution, glucose and different concentrations of 2-methyl pyrazine mixed solution.
4. Test and evaluation results:
the results of electronic tongue detection and artificial sensory evaluation of the 2-methylpyrazine solutions of different concentrations and the mixed solution of glucose and 2-methylpyrazine of different concentrations are shown in table 1.
The results of electronic tongue detection of different concentrations of 2-methylpyrazine solutions, glucose and different concentrations of 2-methylpyrazine mixed solutions are shown in fig. 1, and the abscissa is the concentration value of 2-methylpyrazine in the solutions.
The electronic tongue detection results and fitting curves of the mixed solutions of glucose and 2-methyl pyrazine with different concentrations are shown in fig. 2, and the abscissa is the concentration value of 2-methyl pyrazine in the solution.
FIG. 2 shows the overall trend of sweetness values of a mixed solution of glucose and 2-methylpyrazine at different concentrations. As can be seen from table 1 and fig. 1-2:
1. in 2-methylpyrazine solutions of different concentrations, the sweetness value fluctuates up and down by 0.5 as the concentration of the 2-methylpyrazine solution increases.
2. In the detection results of the mixed solution of glucose and 2-methyl pyrazine with different concentrations, the sweetness value of the mixed solution increases with the increase of the concentration of 2-methyl pyrazine, but compared with the glucose solution only containing 50mg/g (the sweetness value is 1.473), the sweetness value of an electronic tongue after adding 2-methyl pyrazine is always lower than that of an electronic tongue after not adding 2-methyl pyrazine, which indicates that the sweetness of glucose is inhibited by 2-methyl pyrazine. The electronic tongue sweetness value of the mixed solution is higher than that of the solution containing only 2-methyl pyrazine, but lower than that of the solution containing only 2-methyl pyrazine, and the inhibition of glucose sweetness by 2-methyl pyrazine is also illustrated.
TABLE 1 electronic tongue and artificial sensory evaluation results of different concentrations of 2-methylpyrazine, glucose and different concentrations of 2-methylpyrazine mixed solutions
Therefore, this example demonstrates that when the mass ratio of 2-methylpyrazine to glucose is: 0.5-200:50000.
Claims (2)
1. A method of adding 2-methylpyrazine to a glucose solution to reduce the sweetness value thereof, characterized by adding 2-methylpyrazine to the glucose solution;
the glucose solution contains water, 0.05L/L of ethanol, 0.045g/L of tartaric acid, 2.24g/L of potassium chloride and 50g/L of glucose;
adding 2-methyl pyrazine into a glucose solution to obtain a mixed solution, wherein the concentration of the 2-methyl pyrazine is as follows: 0.5-200 mg/L.
2. The method according to claim 1, wherein the concentration of 2-methylpyrazine in the mixed solution obtained by adding 2-methylpyrazine to the glucose solution is 0.5 mg/L, 1 mg/L, 5 mg/L, 10 mg/L, 20 mg/L, 50 mg/L, 100 mg/L, 200 mg/L.
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| CN108863953A (en) * | 2018-05-21 | 2018-11-23 | 东南大学 | A kind of pyrazine eutectic and preparation method thereof and the application in cigarette |
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| KR102341481B1 (en) * | 2013-12-23 | 2021-12-21 | 코닌클리케 도우베 에그베르츠 비.브이. | Aroma-retaining soluble coffee |
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| CN107242522A (en) * | 2017-08-04 | 2017-10-13 | 北京工商大学 | One kind stews chicken flavor liquid essence and preparation method thereof |
| CN108863953A (en) * | 2018-05-21 | 2018-11-23 | 东南大学 | A kind of pyrazine eutectic and preparation method thereof and the application in cigarette |
| CN109090553A (en) * | 2018-10-29 | 2018-12-28 | 天津春宇食品配料有限公司 | A kind of fried capsicum oily perfume base and the fried capsicum oily essence using perfume base preparation |
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