CN113475702A - 天然代糖酵母抽提物组合物、其制备方法及应用 - Google Patents
天然代糖酵母抽提物组合物、其制备方法及应用 Download PDFInfo
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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Abstract
本发明公开了一种天然代糖酵母抽提物组合物、其制备方法及应用。该天然代糖酵母抽提物组合物的原料包括主料和辅料,主料由酵母抽提物和天然甜味剂组成,按照重量份计,酵母抽提物为55~80份,天然甜味剂为选自赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜和甘草酸二钾组成的组中的两种或多种,天然甜味剂为2~45份。本发明的天然代糖酵母抽提物组合物以酵母抽提物为主,因其富含小分子肽及多种功能因子,能够明显掩盖赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜、甘草酸二钾等甜味剂本身带有的甘草味、苦味、清凉味等后味,同时增加甜度,使整体甜感更趋于蔗糖甜感,更加柔和协调。
Description
技术领域
本发明涉及食品加工领域,具体而言,涉及一种天然代糖酵母抽提物组合物、其制备方法及应用。
背景技术
复配甜味剂,是指将两种或两种以上天然的或人工合成的甜味剂复合,以达到综合甜味效果的一类甜味剂。这种复配不是简单地将各种甜味剂单体混合在一起,而是结合各种甜味剂之间的协同效应和味觉的生理特点进行的技术复配。
例如,CN110506922A公开了一种平抑血糖的罗汉果复配甜味剂及其制备方法,该复配甜味剂包括罗汉果提取物、赤藓糖醇、桑叶DNJ、葫芦巴皂苷、茶多酚、酵母抽提物、柚皮苷和三氯蔗糖;CN101720904A公开了一种复合甜菊糖代糖及其制备方法,该复合代糖包括甜叶菊提取物、络合剂、pH调节剂、天然麦精、天然甜味剂和天然食用香精。但是,现有的甜味剂存在甘草后味、清凉味、苦味等不良风味,且甜感较蔗糖差别较大,整体甜感不协调、不柔和,现有解决方法多用几种甜味剂进行复配协同达到甜感自然的效果,但本身带有的不良后味难以掩盖,对整体风味影响较大。
发明内容
本发明旨在提供一种天然代糖酵母抽提物组合物、其制备方法及应用,以提供一种没有甘草味、苦味、清凉味等后味的复合甜味剂。
为了实现上述目的,根据本发明的一个方面,提供了一种天然代糖酵母抽提物组合物。该天然代糖酵母抽提物组合物的原料包括主料和辅料,主料由酵母抽提物和天然甜味剂组成,按照重量份计,酵母抽提物为55~80份,天然甜味剂为选自赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜和甘草酸二钾组成的组中的两种或多种,天然甜味剂为2~45份。
进一步地,辅料为麦芽糊精。
进一步地,麦芽糊精添加量为主料的4~10wt%。
进一步地,主料由以下组分组成:酵母抽提物55份~65份、赤藓糖醇2份~10份、甜菊糖苷2份~10份、罗汉果甜苷2份~10份、索马甜2份~10份和甘草酸二钾2份~10份。
进一步地,酵母抽提物中含有葡聚糖和甘露聚糖,其中葡聚糖含量大于15wt%、甘露聚糖含量大于8wt%。
根据本发明的另一方面,提供了一种上述天然代糖酵母抽提物组合物的制备方法。该制备方法包括以下步骤:S1,将酵母抽提物和天然甜味剂与水混合均匀至溶解;再加入麦芽糊精混合均匀至溶解,得到物料液体;S2,将物料液体进行喷雾干燥,得到天然代糖酵母抽提物组合物;其中,天然甜味剂为选自赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜和甘草酸二钾组成的组中的两种或多种。
进一步地,喷雾干燥条件为:进口温度170~190℃,出口温度85~100℃,流速0.8~2.0L/h。
进一步地,喷雾干燥条件为:进口温度180℃,出口温度95℃,流速1.3L/h。
根据本发明的又一方面,提供了一种上述天然代糖酵母抽提物组合物在掩盖甘草味、苦味、清凉味中的应用。
本发明的天然代糖酵母抽提物组合物以酵母抽提物为主,因其富含小分子肽及多种功能因子,能够明显掩盖赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜、甘草酸二钾等甜味剂本身带有的甘草味、苦味、清凉味等后味,同时增加甜度,使整体甜感更趋于蔗糖甜感,更加柔和协调。
具体实施方式
需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。下面将结合实施例来详细说明本发明。
酵母抽提物富含小分子肽及多种功能因子,包括B族维生素、水溶性β-葡聚糖、甘露聚糖、谷胱甘肽、γ-氨基丁酸、蛋白质、多肽、微量元素、氨基酸等,能够明显掩盖赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜、甘草酸二钾等天然甜味剂本身带有的甘草味、苦味、清凉味等后味,同时增加甜度,使整体甜感更趋于蔗糖甜感,更加柔和协调。本申请以酵母抽提物为主,辅以天然甜味剂选自赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜和甘草酸二钾中的两种或多种,制作一种天然代糖产品。
根据本发明一种典型的实施方式,提供一种天然代糖酵母抽提物组合物。该天然代糖酵母抽提物组合物的原料包括主料和辅料,主料由酵母抽提物和天然甜味剂组成,按照重量份计,酵母抽提物为55~80份,天然甜味剂为选自赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜和甘草酸二钾组成的组中的两种或多种,天然甜味剂为2~45份。
在本发明一典型的实施方式中,辅料为麦芽糊精。根据本发明一种典型的实施方式,麦芽糊精添加量为主料的4~10%。优选的,天然代糖酵母抽提物组合物的主料由以下组分组成:酵母抽提物55份~65份、赤藓糖醇2份~10份、甜菊糖苷2份~10份、罗汉果甜苷2份~10份、索马甜2份~10份和甘草酸二钾2份~10份。该天然代糖酵母抽提物整体甜感更趋于蔗糖甜感,更加柔和协调,甜度较高。
酵母葡聚糖、酵母甘露聚糖能与酵母抽提物里富含的蛋白质或者肽结合形成糖蛋白或者糖肽,糖蛋白和糖肽能与味蕾结合,掩盖天然甜味剂的后味,比如苦味,甘草味等等,使天然甜味剂的口感更接近于蔗糖的口感。优选的,酵母抽提物的葡聚糖含量大于15wt%、甘露聚糖含量大于8wt%。
根据本发明一种典型的实施方式,提供一种上述天然代糖酵母抽提物的制备方法。该制备方法包括以下步骤:S1,将酵母抽提物和天然甜味剂与水混合均匀至溶解;再加入麦芽糊精混合均匀至溶解,得到物料液体;S2,将物料液体进行喷雾干燥,得到天然代糖酵母抽提物;其中,天然甜味剂为选自赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜和甘草酸二钾组成的组中的两种或多种。
本发明的天然代糖酵母抽提物以酵母抽提物为主,因其富含小分子肽及多种功能因子,能够明显掩盖赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜、甘草酸二钾等甜味剂本身带有的甘草味、苦味、清凉味等后味,同时增加甜度,使整体甜感更趋于蔗糖甜感,更加柔和协调。
在本发明一种典型的实施方式,喷雾干燥条件为:进口温度170~190℃,出口温度85~100℃,流速0.8~2.0L/h。优选的,喷雾干燥条件为:进口温度180℃,出口温度95℃,流速1.3L/h。
根据本发明一种典型的实施方式,提供一种上述天然代糖酵母抽提物在掩盖甘草味、苦味、清凉味中的应用。
本发明中的甜味剂均为天然甜味剂,而天然甜味剂的风味与蔗糖的风味相差较大,有较明显的原料自带的风味,比如甘草味、苦味等。而添加酵母抽提物可以修饰掩盖天然甜味剂自带的原料风味。使其口感更接近于蔗糖的纯甜口感。另外,因为酵母抽提物对上述每一种甜味剂的口感都有修饰作用,因此上述甜味剂是可以随机组合的组分,可以添加一些辅料或者别的天然甜味剂。
下面将结合实施例进一步说明本发明的有益效果。
实施例1
将55克酵母抽提物、2克赤藓糖醇,2克甜菊糖苷,2克罗汉果甜苷,2克索马甜,2克甘草酸二钾与水以质量比3:10混合均匀并完全溶解;再加入4克麦芽糊精混合均匀并完全溶解;喷雾干燥,喷雾干燥条件为:进口温度170℃,出口温度85℃,流速0.8L/h;将成品装袋储藏,测定天然代糖酵母抽提物组合物甜度为65。
实施例2
将65克酵母抽提物、7克赤藓糖醇,7克甜菊糖苷,10克罗汉果甜苷,10克索马甜,10克甘草酸二钾与水以质量比3:10混合均匀并完全溶解;再加入10克麦芽糊精混合均匀并完全溶解;喷雾干燥,喷雾干燥条件为:进口温度190℃,出口温度100℃,流速2.0L/h;将成品装袋储藏,测定天然代糖酵母抽提物组合物甜度为950。
实施例3
将65克酵母抽提物、2克赤藓糖醇,2克甜菊糖苷,2克罗汉果甜苷,2克索马甜,2克甘草酸二钾与水以质量比3:10混合均匀并完全溶解;再加入4克麦芽糊精混合均匀并完全溶解;喷雾干燥,喷雾干燥条件为:进口温度170℃,出口温度85℃,流速0.8L/h;将成品装袋储藏,测定天然代糖酵母抽提物组合物甜度为180。
实施例4
将55克酵母抽提物、10克赤藓糖醇,7克甜菊糖苷,8克罗汉果甜苷,10克索马甜,107克甘草酸二钾与水以质量比3:10混合均匀并完全溶解;再加入10克麦芽糊精混合均匀并完全溶解;喷雾干燥,喷雾干燥条件为:进口温度190℃,出口温度100℃,流速2.0L/h;将成品装袋储藏,测定天然代糖酵母抽提物组合物甜度为750。
对实施例中的天然代糖酵母抽提物组合物及天然甜味剂对其口感进行评价(每项评审中感官评价员不少于10人,取平均值),结果如表1。
表1
苦味 | 甘草味 | 清凉感 | 甜味 | 后味 | |
实施例1 | 3.5 | 3.5 | 3.5 | 4.5 | 3.5 |
实施例2 | 3.6 | 3.6 | 3.6 | 8.0 | 3.6 |
实施例3 | 2.0 | 2.0 | 2.0 | 6.5 | 2.0 |
实施例4 | 5.0 | 5.0 | 5.0 | 7.8 | 5.0 |
甜菊糖苷 | 3.5 | 7.9 | 0.0 | 4.5 | 7.8 |
罗汉果甜苷 | 0.0 | 0.0 | 7.8 | 4.5 | 6.5 |
赤藓糖醇 | 7.5 | 0.0 | 0.0 | 0.2 | 6.5 |
索马甜 | 0.0 | 0.0 | 0.0 | 9.9 | 7.8 |
甘草酸二钾 | 6.5 | 8.6 | 0.0 | 3.2 | 7.5 |
苦味评分标准:不苦0-3分;较苦4-6分;很苦7-9分。
甘草味评分标准:甘草味弱0-3分;有甘草味4-6分;甘草味明显7-9分。
清凉感评分标准:清凉感弱0-3分;有清凉感4-6分;清凉感明显7-9分。
甜味评分标准:不甜0-3分;较甜4-6分;很甜7-9分。
后味评分标准:后味弱0-3分;有后味4-6分;后味明显7-9分。
从以上的描述中,可以看出,本发明上述的实施例实现了如下技术效果:本发明的天然代糖酵母抽提物组合物以酵母抽提物为主,因其富含小分子肽及多种功能因子,能够明显掩盖赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜、甘草酸二钾等甜味剂本身带有的甘草味、苦味、清凉味等后味,同时增加甜度,使整体甜感更趋于蔗糖甜感,更加柔和协调。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。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。
Claims (9)
1.一种天然代糖酵母抽提物组合物,其特征在于,所述天然代糖酵母抽提物组合物的原料包括主料和辅料,所述主料由酵母抽提物和天然甜味剂组成,按照重量份计,所述酵母抽提物为55~80份,所述天然甜味剂为选自赤藓糖醇、甜菊糖苷、罗汉果苷、索马甜和甘草酸二钾组成的组中的两种或多种,所述天然甜味剂为2~45份。
2.根据权利要求1所述的天然代糖酵母抽提物组合物,其特征在于,所述辅料为麦芽糊精。
3.根据权利要求2所述的天然代糖酵母抽提物组合物,其特征在于,所述麦芽糊精添加量为所述主料的4~10wt%。
4.根据权利要求1所述的天然代糖酵母抽提物组合物,其特征在于,所述主料由以下组分组成:酵母抽提物55份~65份、赤藓糖醇2份~10份、甜菊糖苷2份~10份、罗汉果甜苷2份~10份、索马甜2份~10份和甘草酸二钾2份~10份。
5.根据权利要求1所述的天然代糖酵母抽提物组合物,其特征在于,所述酵母抽提物中含有葡聚糖和甘露聚糖,其中葡聚糖含量大于15wt%,甘露聚糖含量大于8wt%。
6.一种如权利要求1至5中任一项所述的天然代糖酵母抽提物组合物的制备方法,其特征在于,包括以下步骤:
S1,将酵母抽提物和天然甜味剂与水混合均匀至溶解;再加入麦芽糊精混合均匀至溶解,得到物料液体;
S2,将所述物料液体进行喷雾干燥,得到所述天然代糖酵母抽提物组合物;
其中,所述天然甜味剂为选自赤藓糖醇、甜菊糖苷、罗汉果甜苷、索马甜和甘草酸二钾组成的组中的两种或多种。
7.根据权利要求6所述的制备方法,所述喷雾干燥条件为:进口温度170~190℃,出口温度85~100℃,流速0.8~2.0L/h。
8.根据权利要求7所述的制备方法,其特征在于,所述喷雾干燥条件为:进口温度180℃,出口温度95℃,流速1.3L/h。
9.如权利要求1至5中任一项所述的天然代糖酵母抽提物组合物在掩盖甘草味、苦味、清凉味中的应用。
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