CN113303461B - Method for adding furanone into glucose solution to reduce sweetness value - Google Patents
Method for adding furanone into glucose solution to reduce sweetness value Download PDFInfo
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- CN113303461B CN113303461B CN202110625426.6A CN202110625426A CN113303461B CN 113303461 B CN113303461 B CN 113303461B CN 202110625426 A CN202110625426 A CN 202110625426A CN 113303461 B CN113303461 B CN 113303461B
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- furanone
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- 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
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000000243 solution Substances 0.000 claims description 51
- 239000011259 mixed solution Substances 0.000 claims description 18
- 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
- 150000002241 furanones Chemical class 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 230000008786 sensory perception of smell Effects 0.000 abstract description 2
- 230000014860 sensory perception of taste Effects 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 9
- 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 7
- 235000009508 confectionery Nutrition 0.000 description 7
- 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
- 235000019441 ethanol Nutrition 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000021096 natural sweeteners Nutrition 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
- 206010013911 Dysgeusia Diseases 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
- 206010047700 Vomiting Diseases 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 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
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007446 glucose tolerance test Methods 0.000 description 1
- 230000005764 inhibitory process 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
- 239000012088 reference solution 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
- 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
-
- 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
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
Abstract
The invention belongs to the technical field of taste blending, and particularly relates to a method for adding furanone into a glucose solution to reduce the sweetness value of the glucose solution. The method is to add furanone to a glucose solution. The invention reduces the sweetness value of the glucose solution by adding furanone into the glucose solution for the first time. The reason for this is probably that furanones have an inhibitory effect on the sweetness of glucose and can sweeten glucose. Furanones have a burnt smell on the sense of smell and are generally used as food additives providing an olfactory experience. The invention is based on the surprising reduction in the sweetness of glucose in the sense of taste after the first mixing of furanones with olfactory Jiao Xiangyun with glucose.
Description
Technical Field
The invention belongs to the technical field of taste blending, and particularly relates to a method for reducing the sweetness value of a glucose solution by adding furanone into 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 of patients dislike sweet taste; glucose tolerance test in hospitals requires oral administration of glucose, and is too sweet to cause uncomfortable symptoms such as vomiting; in the food field, it is desirable to add an amount of glucose to preserve the characteristics of the product, such as to preserve the soft feel of the bread, to provide the color and flavor of the product with a scorching effect, and to prevent the taste of the product from being too sweet and greasy to make some users dislike.
The present invention has been made to solve the above problems.
Disclosure of Invention
The invention provides a method for adding furanone to a glucose solution to reduce the sweetness value of the furanone. Reduced sweetness value of a dextrose solution as used herein refers to reduced sweetness in taste.
Preferably, the furanone has a mass less than or equal to the mass of glucose.
Preferably, the mass ratio of the furanone to the glucose is as follows: 0.5-500:50000.
Preferably, the initial concentration of the glucose solution is: 50g/L or 50mg/g, and adding furanone into the glucose solution to obtain a mixed solution, wherein the furanone has the following concentration: 0.5-500 mg/L or 0.5-500 mug/g.
Preferably, the initial concentration of the glucose solution is: 50mg/g, and the furanone concentration in the mixed solution obtained by adding furanone to the glucose solution 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, 200. Mu.g/g or 500. 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 furanone into the glucose solution for the first time, which is characterized in that: the sweetness value of the furanone and glucose mixed solution is less than the sweetness value of the glucose solution alone.
2. Furanones have a burnt smell on the sense of smell and are generally used as food additives providing an olfactory experience. The invention is based on the surprising reduction in the sweetness of glucose in the sense of taste after the first mixing of furanones with olfactory Jiao Xiangyun with glucose.
3. In the invention, the mass ratio of furanone to glucose is as follows: the sweetness value of the glucose solution can be obviously reduced by using a small amount of furanone from 0.5 to 500:50000.
Drawings
FIG. 1 shows the results of electronic tongue measurements of furanone solutions of different concentrations and furanone mixed solutions of glucose and different concentrations of furanone in example 1, with furanone concentrations on the abscissa.
FIG. 2 is an electronic tongue test result and a fitted curve of a mixed solution of glucose and furanone of different concentrations of example 1, with furanone concentration 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 furanone to a glucose solution to reduce the sweetness value thereof, the furanone being added to the glucose solution in a mass ratio to the glucose of: 0.5-500:50000.
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 furanone solutions with different concentrations: adding 0.1mg, 0.5mg, 1mg, 5mg, 10mg, 20mg, 30mg, 40mg, 50mg, 100mg, 200mg and 500mg of furanone into the reference liquid in the step (1) respectively to obtain a series of furanone solutions with different concentrations, wherein the furanone concentrations are respectively about: 0.1. Mu.g/g, 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, 500. Mu.g/g.
(4) Preparing a mixed solution of glucose and furanones with different concentrations: then 0.1mg, 0.5mg, 1mg, 5mg, 10mg, 20mg, 30mg, 40mg, 50mg, 100mg, 200mg and 500mg of furanone are respectively added into the original glucose solution A to obtain a series of mixed solutions of glucose and furanone with different concentrations, wherein the furanone concentrations are respectively about: 0.1. Mu.g/g, 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, 500. 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, taking the existing GL1 sweetness sensor as a detection sensor for detecting the sweetness of the electronic tongue, and adopting a conventional test method. And testing the sweetness values of the original glucose solution A, furanone solutions with different concentrations and furanone mixed solutions with different concentrations, and taking the average value of the data of the last 3 times as a test result after each sample is circularly tested for 5 times.
The original glucose solution A (50 mg/g) was tested for a sweetness value of 1.473.
3. Artificial sensory evaluation:
sensory evaluation is carried out according to the sensory evaluation 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 of them were trained for a long period of time, had no bad taste, had 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 tasting cups with uniform specification, and the cups are numbered (three-digit number is like 212) immediately, and samples are presented to sensory personnel in batches, so that the fatigue of the personnel is avoided, and the sensory personnel have a rest for 10-20min in the middle of each round. The evaluation criteria were scored for the corresponding specific sweetness of the sample with a tasting sweetness of 1 for a 10% sucrose aqueous solution, and 0 for no sweetness. And finally, taking an average value of scoring results.
The evaluation samples were: furanone solutions with different concentrations, and furanone mixed solutions with different concentrations of glucose.
4. Test and evaluation results:
the results of electronic tongue detection and artificial sensory evaluation of furanone solutions of different concentrations and furanone mixed solutions of glucose and different concentrations are shown in table 1.
The results of electronic tongue detection of furanone solutions of different concentrations and furanone mixed solutions of glucose and different concentrations are shown in fig. 1, and the abscissa indicates furanone concentration values in the solutions.
The results of electronic tongue detection and fitting curves of the mixed solutions of glucose and furanones with different concentrations are shown in fig. 2, and the abscissa is the furanone concentration value in the solution.
Because of errors in single detection, the overall change trend of the sweetness value of the furanone mixed solution with different concentrations of glucose is evaluated based on the curve fitted in the figure 2. As can be seen from table 1 and fig. 1-2:
1. in furanone solutions of different concentrations, the sweetness value decreases with increasing furanone solution concentration.
2. In the result of the mixed solution of glucose and furanone with different concentrations, the sweetness value is increased and then decreased with the increase of the furanone concentration. Compared with the glucose solution only containing 50mg/g (the sweet value is 1.473), the electronic tongue sweet value after furanone addition is always lower than that of the electronic tongue without the furanone addition, which shows that the furanone inhibits the sweet taste of glucose.
3. Compared with the solution only containing furanone (furanone solution with different concentrations), the electronic tongue sweetness value of the mixed solution is lower than that of the solution only containing furanone when the furanone solution is the same, and the inhibition of the furanone on glucose sweetness is also illustrated.
TABLE 1 electronic tongue and artificial sensory evaluation results of furanone, glucose and furanone Mixed solutions at different concentrations
Therefore, this example demonstrates that when the mass ratio of furanone to glucose is: at 0.5-500:50000, furanones can reduce the sweetness value of the glucose solution.
Claims (2)
1. A method of adding furanone to a glucose solution to reduce the sweetness value thereof, characterized by adding furanone 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;
in the mixed solution obtained after the furanone is added into the glucose solution, the furanone has the following concentration: 0.5-500 mg/L.
2. The method according to claim 1, wherein the furanone concentration in the mixed solution obtained by adding furanone 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 or 500 mg/L.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1468127A (en) * | 1974-04-09 | 1977-03-23 | Firmenich & Cie | Sweetness enhancer for reduced sugar containing products |
| JPH04288093A (en) * | 1991-03-14 | 1992-10-13 | Hokkaido Togyo Kk | Novel steviol glucoside and production thereof |
| CN102715487A (en) * | 2012-06-25 | 2012-10-10 | 天津春发生物科技集团有限公司 | Microwave making method of roast beef flavored essence powder |
| CN104397298A (en) * | 2014-10-14 | 2015-03-11 | 上海应用技术学院 | Caramel essence used in coffee and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MX2009012335A (en) * | 2007-05-14 | 2009-12-01 | Cadbury Adams Usa Llc | Taste potentiator compositions in oral delivery systems. |
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2021
- 2021-06-04 CN CN202110625426.6A patent/CN113303461B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1468127A (en) * | 1974-04-09 | 1977-03-23 | Firmenich & Cie | Sweetness enhancer for reduced sugar containing products |
| JPH04288093A (en) * | 1991-03-14 | 1992-10-13 | Hokkaido Togyo Kk | Novel steviol glucoside and production thereof |
| CN102715487A (en) * | 2012-06-25 | 2012-10-10 | 天津春发生物科技集团有限公司 | Microwave making method of roast beef flavored essence powder |
| CN104397298A (en) * | 2014-10-14 | 2015-03-11 | 上海应用技术学院 | Caramel essence used in coffee and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 呋喃酮及其在食品饮料等方面的应用;丁德生;中国食品添加剂(01);45-49 * |
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