CN113558219A - 一种天然复配甜味剂及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种天然复配甜味剂,以重量份计,包括以下成分:赤藓糖醇1.5‑2.5克、麦芽糖醇1.5‑2.5克、甜菊糖苷2.5×10‑3克、索马甜2.5‑3×10‑3克,混合加水定容至100mL。本发明采用上述一种天然复配甜味剂及其制备方法,解决了单一甜味剂使用口感不佳的问题,甜度为蔗糖甜度的3‑5倍,具有抗龋齿、降血糖、营养保健等生理功效,尤其适用于糖尿病人、高血压患者等需要低糖或无糖人士食用。
Description
技术领域
本发明涉及食品添加剂技术领域,尤其是涉及一种天然复配甜味剂及其制备方法。
背景技术
近年来,随着人民生活水平的不断提高,对于食品添加剂的质量、营养以及使用等方面越来越关注,甜味剂作为一类重要的食品添加剂,在食品中应用广泛,适当吃糖可以加速胃部蠕动,加快食物的分解,提高食品的利用率。但是,甜食也给人们带来了诸多疾病,导致很多爱吃甜食的人患上了糖尿病、肥胖症、龋齿等病症。因此,市场对无糖、低热量、纯天然、抗龋齿的代糖甜味剂的需求也越来越大。
赤藓糖醇属新型功能性糖醇类食品甜味剂,广泛存在于瓜果、藻类、真菌及发酵食品如酱油、酒中,具有高热稳定性、低吸湿性、甜味协调、零热值、无致龋齿性、不会引起血糖升高以及高耐受性等特性,广泛应用于食品、医药、化工等领域,尤其在甜味剂市场上具有较强的竞争力。
甜菊糖苷是从甜叶菊中提取精制而得到的一种天然甜味剂,口感清凉,甜度为蔗糖的200-450倍,热量低且使用后不参与人体代谢。经常食用可预防高血压、糖尿病、肥胖症、龋齿等病症,因而任何人都可以放心食用。
麦芽糖醇作为一类功能性糖醇,有很多优良的理化特性,如性质稳定、具有一定的甜度、风味柔和、吸湿性及乳化稳定性等,已被广泛应用于食品、化工、化妆品、医药等领域。在食品领域中,麦芽糖醇主要是作为一种功能性甜味剂,其可替代蔗糖用于无糖食品加工。
索马甜是一种天然甜味蛋白,具有天然、低热量、安全无毒,并可降解为人体所需氨基酸等多种优点,可以改善和增强食品风味,掩盖苦味和涩感。还可以降低很多芳香物质的感觉阈值,比如薄荷醇、咖啡、姜、巧克力、草莓、苹果、柠檬、橘子等。在食品工业中用作甜味剂、风味改善和增强剂。
与蔗糖相比,单品天然甜味剂存在甜味发生速度较慢、甜味滞留时间较长以及存在后苦味等缺陷。如甜菊糖苷有后苦味,麦芽糖醇发生速度较慢。几种甜味剂以适当的比例复配使用可明显改善口感,其中,赤藓糖醇可以掩盖因多种甜味剂复合使用时产生的不良口感。索马甜可提高一般高倍甜味剂甜感,且能够掩盖金属味和其他甜味剂带来的苦味,提供更接近蔗糖的口感,增进甜味和延长甜味感。
发明内容
本发明的目的是提供一种天然复配甜味剂及其制备方法,解决了单一甜味剂使用口感不佳的问题,甜度为蔗糖甜度的3-5倍,具有抗龋齿、降血糖、营养保健等生理功效,尤其适用于糖尿病人、高血压患者等需要低糖或无糖人士食用。
为实现上述目的,本发明提供了一种天然复配甜味剂,以重量份计,包括以下成分:赤藓糖醇1.5-2.5克、麦芽糖醇1.5-2.5克、甜菊糖苷2.5×10-3克、索马甜2.5-3×10-3克,混合加水定容至100mL。
优选的,所述甜菊糖苷为葡萄糖基甜菊糖苷、RebA-98%甜菊糖苷中的一种。
优选的,以重量份计,包括以下成分:赤藓糖醇2.5克、麦芽糖醇1.5克、葡萄糖基甜菊糖苷2.5×10-3克、索马甜3×10-3克,混合加水定容至100mL。
优选的,以重量份计,包括以下成分:赤藓糖醇1.5克、麦芽糖醇2.5克、RebA-98%甜菊糖苷2.5×10-3克、索马甜3×10-3克,混合加水定容至100mL。
一种天然复配甜味剂的制备方法,包括以下步骤:将配方量的赤藓糖醇、甜菊糖苷、麦芽糖醇分散于热水中溶解,再加入索马甜,溶解后冷却结晶,将结晶物干燥,得到天然复配甜味剂,为了使产品的规格统一,烘干后,要将晶体过40-60标准筛,以获得颗粒大小均一的天然复配甜味剂产品。
优选的,所述热水的温度为90-100℃。
优选的,所述结晶物在55-65℃下干燥3-4h,每隔0.5-1h翻拌一次。
因此,本发明采用上述一种天然复配甜味剂及其制备方法,具备以下有益效果:
(1)天然复配甜味剂口感类似于蔗糖、无苦味和异味、且具有较快的甜味发生速度和较短的甜味滞留期;
(2)天然复配甜味剂甜度为蔗糖甜度的3-5倍,热量低,可使用较小用量达到良好口感;
(3)采用几种天然甜味剂单品共结晶的方式生产出的复配甜味剂,弥补了甜菊糖苷的后苦味以及索马甜后甜感较强、甜味滞留时间较长等缺陷,使复配后甜味剂的甜味更接近于蔗糖的甜味,口感更加柔和,从而缓解代糖单一甜味剂使用口感不佳的问题,避免了因摄入糖分太高对人体产生的不良影响,甜感均匀、颗粒大小一致、热量低、安全健康,具有明显的抗炎、抗氧化、抗龋齿、降血糖等生理功效,尤其适用于糖尿病患者、肥胖人士及爱美人士食用。
下面通过实施例,对本发明的技术方案做进一步的详细描述。
具体实施方式
以下通过实施例对本发明的技术方案作进一步说明。
本发明提供了一种天然复配甜味剂,以重量份计,包括以下成分:赤藓糖醇1.5-2.5克、麦芽糖醇1.5-2.5克、甜菊糖苷2.5×10-3克、索马甜2.5-3×10-3克,混合加水定容至100mL。
所述甜菊糖苷为葡萄糖基甜菊糖苷、RebA-98%甜菊糖苷中的一种。
一种天然复配甜味剂的制备方法,包括以下步骤:将配方量的赤藓糖醇、甜菊糖苷、麦芽糖醇分散于热水中溶解,热水的温度为90-100℃,再加入索马甜,溶解后冷却结晶,将结晶物干燥,结晶物在55-65℃下干燥3-4h,每隔0.5-1h翻拌一次,得到天然复配甜味剂。
实施例1
本发明提供了一种天然复配甜味剂,以重量份计,包括以下成分:赤藓糖醇2.5克、麦芽糖醇1.5克、葡萄糖基甜菊糖苷2.5×10-3克、索马甜3×10-3克,混合加水定容至100mL。
一种天然复配甜味剂的制备方法,包括以下步骤:将配方量的赤藓糖醇、葡萄糖基甜菊糖苷、麦芽糖醇分散于热水中溶解,热水的温度为100℃,再加入索马甜,溶解后冷却结晶,将结晶物干燥,结晶物在55℃下干燥4h,每隔0.5h翻拌一次,得到天然复配甜味剂。
实施例2
本发明提供了一种天然复配甜味剂,以重量份计,包括以下成分:赤藓糖醇1.5克、麦芽糖醇2.5克、RebA-98%甜菊糖苷2.5×10-3克、索马甜3×10-3克,混合加水定容至100mL。
一种天然复配甜味剂的制备方法,包括以下步骤:将配方量的赤藓糖醇、RebA-98%甜菊糖苷、麦芽糖醇分散于热水中溶解,热水的温度为95℃,再加入索马甜,溶解后冷却结晶,将结晶物干燥,结晶物在65℃下干燥3h,每隔1h翻拌一次,得到天然复配甜味剂。
将本发明天然复配甜味剂对在齐鲁工业大学招募的本科专业学生30人进行测试,年龄为20-25岁,身体健康,无吸烟史或味觉相关障碍或疾病。
对这些学生使用0号、1号、2号、3号甜味剂,其中:
1号:购买的焕福康零卡糖配成5%溶液,即5克加到100mL的水中。
2号:使用本发明复配的甜味剂,按上述品尝的浓度配置。
3号:购买的禾甘零卡糖配成5%溶液,即5克加到100mL的水中。
0号:蔗糖5%溶液,作为对照。
分别取上述1-3号4种甜味剂2ml于品尝杯中,然后每个同学吸入嘴中,于舌部分停留10秒左右,然后吐出。先品尝0号蔗糖,再依次品尝1-3号3种甜味剂,品尝下一个甜味剂前,用纯净水漱口,对每种甜味剂(包括对照蔗糖溶液),不告知品尝者具体是哪个甜味剂,品尝杯上仅显示编号。
评价指标:
规定对照蔗糖的甜味强度、感觉速度、后余味、苦味、总体口感分别为10、10、0、0、10,如下表1所示。其他3种甜味剂取值范围不限,即根据与蔗糖的比较,可取0-1000内任意值。
0号:浓度为10%;1号:浓度为5%;2号:浓度见表2;3号:浓度为5%。
表1为4种甜味剂的测试结果
编号 | 甜味强度 | 感觉速度 | 后余味 | 苦味 | 总体口感 |
0号 | 10 | 10 | 0 | 0 | 10 |
1号 | 9.2142857 | 9.0357143 | 1.2142857 | 0.7142857 | 9.1428571 |
2号 | 9.25 | 8.75 | 1.7857143 | 0.5 | 10 |
3号 | 14.75 | 12.535714 | 2.5 | 1.1071429 | 11.821429 |
表2为2号复配甜味剂的各成分浓度
成分 | 每升水用(克) | 终浓度(克/克)% |
索马甜 | 0.03 | 0.003 |
葡萄糖基甜菊糖苷 | 0.025 | 0.0025 |
赤藓糖醇 | 25 | 2.5 |
麦芽糖醇 | 15 | 1.5 |
从上述实验可知,本发明的复配甜味剂和现在市场上销售的两种零卡无糖甜味剂相比,更接近于蔗糖,在少苦味、总体口感等方面均具有一定的优势,具有较好的市场竞争力与应用前景。
因此,本发明采用上述一种天然复配甜味剂及其制备方法,解决了单一甜味剂使用口感不佳的问题,甜度为蔗糖甜度的3-5倍,具有抗龋齿、降血糖、营养保健等生理功效,尤其适用于糖尿病人、高血压患者等需要低糖或无糖人士食用。
最后应说明的是:以上实施例仅用以说明本发明的技术方案而非对其进行限制,尽管参照较佳实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对本发明的技术方案进行修改或者等同替换,而这些修改或者等同替换亦不能使修改后的技术方案脱离本发明技术方案的精神和范围。
Claims (7)
1.一种天然复配甜味剂,其特征在于,以重量份计,包括以下成分:赤藓糖醇1.5-2.5克、麦芽糖醇1.5-2.5克、甜菊糖苷2.5×10-3克、索马甜2.5-3×10-3克,混合加水定容至100mL。
2.根据权利要求1所述的一种天然复配甜味剂,其特征在于:所述甜菊糖苷为葡萄糖基甜菊糖苷、RebA-98%甜菊糖苷中的一种。
3.根据权利要求2所述的一种天然复配甜味剂,其特征在于,以重量份计,包括以下成分:赤藓糖醇2.5克、麦芽糖醇1.5克、葡萄糖基甜菊糖苷2.5×10-3克、索马甜3×10-3克,混合加水定容至100mL。
4.根据权利要求2所述的一种天然复配甜味剂,其特征在于,以重量份计,包括以下成分:赤藓糖醇1.5克、麦芽糖醇2.5克、RebA-98%甜菊糖苷2.5×10-3克、索马甜3×10-3克,混合加水定容至100mL。
5.一种如权利要求1-4任一项所述的天然复配甜味剂的制备方法,其特征在于,包括以下步骤:将配方量的赤藓糖醇、甜菊糖苷、麦芽糖醇分散于热水中溶解,再加入索马甜,溶解后冷却结晶,将结晶物干燥,得到天然复配甜味剂。
6.根据权利要求5所述的一种天然复配甜味剂的制备方法,其特征在于:所述热水的温度为90-100℃。
7.根据权利要求5所述的一种天然复配甜味剂的制备方法,其特征在于:所述结晶物在55-65℃下干燥3-4h,每隔0.5-1h翻拌一次。
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