CN113729203A - 一种鲜甜型高倍复配甜味剂及其制备工艺和应用 - Google Patents
一种鲜甜型高倍复配甜味剂及其制备工艺和应用 Download PDFInfo
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- CN113729203A CN113729203A CN202111048073.4A CN202111048073A CN113729203A CN 113729203 A CN113729203 A CN 113729203A CN 202111048073 A CN202111048073 A CN 202111048073A CN 113729203 A CN113729203 A CN 113729203A
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- sweetener
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Classifications
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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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- A23L27/36—Terpene glycosides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
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- A23L27/30—Artificial sweetening agents
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- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
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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
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- A—HUMAN NECESSITIES
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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
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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
- A23L27/37—Halogenated sugars
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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
- A23L27/88—Taste or flavour enhancing agents
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
本申请公开了一种鲜甜型高倍复配甜味剂及其制备工艺和应用，属于食品添加剂领域，新橙皮苷二氢查尔酮、核苷酸二钠(I+G)、维生素和酵母提取物赋予该甜味剂鲜甜风味，该甜味剂成分主要包括：奇果蛋白、柠檬酸、甘草酸一钾、甘草酸铵、甘草酸三钾、甜菊糖苷、罗汉果苷、三氯蔗糖、纽甜、新橙皮苷二氢查尔酮、木糖醇、赤藓糖醇、酵母提取物、核苷酸二钠(I+G)、食用盐、维生素和麦芽糊精，本发明还公开了一种鲜甜型高倍复配甜味剂的制备工艺，该工艺简便、快捷，能够快速投入生产，该甜味剂可应用于食品、酱油、饮料、低度酒、乳品或焙烤食品中，通过科学合理的复配，使得到的甜味剂鲜甜风味突显、溶解性强、稳定性好、安全性高以及甜度成本低。
Description
技术领域
本发明属于食品添加剂技术领域，尤其涉及一种鲜甜型高倍复配甜味剂及其制备工艺和应用。
背景技术
甜味剂在食品加工领域应用广泛，按来源可分类为天然甜味剂和人工合成甜味剂。天然甜味剂如蔗糖、蜂蜜等甜味自然，无不良味，但具有一定热量和能量，长期使用对健康具有一定危害，而人工合成的高倍甜味剂具有甜度倍数高、无热量和非龋齿等特点，高倍甜味剂单独或复配使用可代替部分或全部蔗糖，可以降低产品的热量，提供良好的口感，并大大降低产品的成本，但高倍甜甜味剂也存在一定的缺陷，单独使用，达到一定用量时高倍甜味剂不良特点会特别明显，使用它们在应用中受到限制。
复配甜味剂可以将各种甜味剂的特点综合起来，取长补短，解决单一甜味剂存在的不足。通过甜味剂之间的复配，可以实现：
(1)增加甜度、降低成本。甜味剂间的协同作用可使其甜度超过几种甜味剂甜度总和，减少了复合甜味剂的用量，从而降低生产成本。
(2)增加风味，减少不良口味。单一甜味剂使用时都有一定程度的缺陷，例如糖精有一定的后苦味；甜蜜素价格相对较低但口味微苦，耐酸性稍差；甜菊糖苷有一定的草腥味；AK糖的甜味感觉迅速而短暂，高浓度单独使用有轻度后苦味；而阿斯巴甜和纽甜则前甜不足，甜味释放得慢而持久。 (3)提高和保证产品的稳定性。热处理时的高温环境、pH等对甜味剂的热解和水解稳定性有极大影响，有时甚至会使不稳定的甜味剂受损失而降低了产品的甜味。
中国专利号CN108634283A公开了一种多级复配甜味剂及其制备工艺，该甜味剂为内外两层结构，可以控制各种高倍甜味剂的释放时间点，但是并不能赋予甜味剂多种风味，溶解较慢，并且制备工艺复杂，生产条件要求高。
发明内容
为了克服以上不足，本发明的目的是针对现有甜味剂的鲜甜风味不足，提供一种独特鲜甜风味，甜度、稳定性、均一性和安全性高，无不良味道，成本低，口感好，适应范围广的鲜甜型高倍复配甜味剂及其制备工艺，为了实现上述目的，本发明采用以下技术方案：
一种鲜甜型高倍复配甜味剂包括奇果蛋白增甜颗粒、鲜甜风味颗粒和高倍复配甜味剂颗粒，其中鲜甜风味颗粒包括新橙皮苷二氢查尔酮、核苷酸二钠(I+G)、维生素和酵母提取物，它们的重量份比为1～5：1～5：1～3： 1～5。
进一步地，该甜味剂由以下重量份的物质组成：奇果蛋白1～5份、柠檬酸1～5份、甘草酸一钾1～5份、甘草酸铵1～10份、甘草酸三钾1～10份、甜菊糖苷25～35份、罗汉果苷5～10份、三氯蔗糖10～25份、纽甜1～5份、新橙皮苷二氢查尔酮1～5份、木糖醇25～40份、赤藓糖醇5～25份、酵母提取物1～5 份、核苷酸二钠(I+G)5～10份、食用盐1～2份、维生素1～3份和麦芽糊精5～10 份
进一步地，酵母提取物的主要成分包括：甘露糖蛋白、分子量为 800～4500道尔顿的多肽、20种氨基酸、呈味核苷酸和B族维生素。
进一步地，维生素的种类主要包括：维生素A、维生素B、维生素C、维生素D或维生素K中的一种或多种。
进一步地，一种鲜甜型高倍复配甜味剂的制备工艺，主要步骤包括：(1)将奇果蛋白单独溶解在pH值为4～6的柠檬酸水溶液中，将该溶液逐步降温至0～5℃，转速30～200转/分钟，混合5～15min，使其混合均匀，将其转入真空喷雾干燥机，控制气体流速为1000～1500mL/h，加料速度为 15～30mL/min，干燥温度30℃～50℃，干燥至水分含量0.10％～0.15％，获得奇果蛋白增甜颗粒；
(2)将新橙皮苷二氢查尔酮、核苷酸二钠(I+G)、维生素和酵母提取物与总质量为0.3～1.2wt的40～50％乙醇混合，转速30～200转/分钟，温度5～50℃，真空度为-0.07～-0.1MPa，减压旋转蒸馏，蒸馏30～300分钟，干燥至水分含量0.10％～0.15％，得到鲜甜风味混合颗粒；
(3)将甘草酸一钾、甘草酸铵、甘草酸三钾、甜菊糖苷、罗汉果苷、三氯蔗糖、木糖醇、赤藓糖醇、纽甜、食用盐和麦芽糊精与总质量为 1.5～3.5wt％的40～50％乙醇混合，转速30～200转/分钟，温度5～50℃，真空度为-0.07～-0.1MPa，减压旋转蒸馏，蒸馏30～300分钟，干燥至水分含量 0.10％～0.15％，得到高倍复配甜味剂颗粒；
(4)将步骤(1)(2)(3)得到的三种颗粒混合后加入到粉碎机中，粉碎机入口具有磁铁棒除铁，粉碎之后100目筛网过筛，得到100目鲜甜型高倍复配甜味剂固体颗粒。
进一步地，步骤(1)中奇果蛋白单独溶解于柠檬酸水溶液，既可增加该甜味剂的甜味又可增加该甜味剂的溶解性。
进一步地，从最小量分成分析，添加量为1份时，液相色谱分析产品中得到有0.95～0.99份，混合均匀度达95～99％。
进一步地，本发明的一种鲜甜型高倍复配甜味剂可应用于食品、酱油、饮料、低度酒、乳品或焙烤食品中，改善饮料和食品的口感与鲜甜风味。
三氯蔗糖和罗汉果苷巩固了产品的稳定性和酸碱性，纽甜延长产品甜味和高倍甜度，甘草酸盐持续甜味剂，带入后甘味，新橙皮苷二氢查尔酮、核苷酸二钠(I+G)、维生素和酵母提取物增加和丰富风味，突显鲜甜风味。通过科学合理复配，产品的甜度倍数高，甜中带鲜，鲜甜风味突显，甜感柔和，稳定性好，安全性高及添加量少，带来甜度成本低，使用方便。
本申请的有益效果在于：
1.公开了一种新型的鲜甜型高倍复配甜味剂，增加甜味剂的鲜甜风味。新橙皮苷二氢查尔酮、核苷酸二钠(I+G)、维生素和酵母提取物增加了天然鲜甜风味。
2.增加甜度，减少不良味道，降低成本。甜味剂复配后甜度增加，奇果蛋白溶于柠檬酸水溶液，增加该甜味剂的甜味和溶解性，各甜味剂之间味道相互遮蔽，减少了单一甜味剂的苦、涩和金属感，甜味时间短暂，同等甜度条件，能够降低甜味剂用量，降低成本。
3.公开了一种新型的鲜甜型高倍复配甜味剂的制备工艺，该工艺能控制甜味剂的溶解度，使甜味分布均匀和保证各成分活性不丧失，能够简单快捷地用于大规模工业生产。
4.提高了产品稳定性和均一性。本发明对饮料的香味、色调、透明性、粘性等稳定性指标无影响；在加热杀菌、弱酸碱环境长期保存等方面具有很好的稳定性。
5.具有低热量或无热量、安全性高、口感好、适应范围广以及满足各种人群的需求。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了，下面结合具体实施方式，对本发明进一步详细说明。应该理解，这些描述只是示例性的，而并非要限制本发明的范围。此外，在以下说明中，省略了对公知结构和技术的描述，以避免不必要地混淆本发明的概念。
实施例1：
一种鲜甜型高倍复配甜味剂，由以下重量份的物质组成：奇果蛋白1 份、柠檬酸2份、甘草酸一钾1份、甘草酸铵1份、甘草酸三钾1份、甜菊糖苷25份、罗汉果苷5份、三氯蔗糖10份、纽甜1份、新橙皮苷二氢查尔酮1 份、木糖醇35份、赤藓糖醇5份、酵母提取物1份、核苷酸二钠(I+G)5份、食用盐1份、维生素D1份和麦芽糊精5份。
一种鲜甜型高倍复配甜味剂的制备工艺，主要包括以下步骤：
(1)将奇果蛋白单独溶解在pH值为4的柠檬酸水溶液中，将该溶液逐步降温至0℃，转速80转/分钟，混合15min，使其混合均匀，将其转入真空喷雾干燥机，控制气体流速为1000mL/h，加料速度为15mL/min，干燥温度30℃，干燥至水分含量0.15％，得到奇果蛋白增甜颗粒；
(2)将新橙皮苷二氢查尔酮、核苷酸二钠(I+G)、维生素D和酵母提取物与总质量为0.4wt的45％乙醇混合，转速60转/分钟，温度25℃，真空度为 -0.07MPa，减压旋转蒸馏，干燥60分钟，干燥至水分含量0.14％，得到鲜甜风味混合颗粒；
(3)将甘草酸一钾、甘草酸铵、甘草酸三钾、甜菊糖苷、罗汉果苷、三氯蔗糖、木糖醇、赤藓糖醇、纽甜、食用盐和麦芽糊精与总质量为1.5wt％的45％乙醇混合，转速60转/分钟，温度25℃，真空度为-0.07MPa，减压旋转蒸馏，干燥60分钟，干燥至水分含量0.15％，得到高倍复配甜味剂颗粒； (4)将步骤(1)(2)(3)得到的三种颗粒混合后加入到粉碎机中，粉碎机入口具有磁铁棒除铁，粉碎之后100目筛网过筛，得到100目鲜甜型高倍复配甜味剂固体颗粒。
实施例2：
一种鲜甜型高倍复配甜味剂，由以下重量份的物质组成：奇果蛋白1 份、柠檬酸2份、甘草酸一钾1份、甘草酸铵1份、甘草酸三钾2份、甜菊糖苷25份、罗汉果苷5份、三氯蔗糖11份、纽甜1份、新橙皮苷二氢查尔酮1 份、木糖醇30份、赤藓糖醇6份、酵母提取物2份、核苷酸二钠(I+G)5份、食用盐1份、维生素A1份和麦芽糊精5份
一种鲜甜型高倍复配甜味剂的制备工艺，主要包括以下步骤：
(1)将奇果蛋白单独溶解在pH值为5的柠檬酸水溶液中，将该溶液逐步降温至2℃，转速100转/分钟，混合10min，使其混合均匀，将其转入真空喷雾干燥机，控制气体流速为1200mL/h，加料速度为20mL/min，干燥温度35℃，干燥至水分含量0.13％，得到奇果蛋白增甜颗粒；
(2)将新橙皮苷二氢查尔酮、核苷酸二钠(I+G)、维生素A和酵母提取物与总质量为0.5wt的50％乙醇混合，转速60转/分钟，温度30℃，真空度为-0.07MPa，减压旋转蒸馏，干燥60分钟，干燥至水分含量0.13％，得到鲜甜风味混合颗粒；
(3)将甘草酸一钾、甘草酸铵、甘草酸三钾、甜菊糖苷、罗汉果苷、三氯蔗糖、木糖醇、赤藓糖醇、纽甜、食用盐和麦芽糊精与总质量为 1.5wt％的45％乙醇混合，转速60转/分钟，温度30℃，真空度为 -0.08MPa，减压旋转蒸馏，干燥60分钟，干燥至水分含量0.14％，得到高倍复配甜味剂颗粒；
(4)将步骤(1)(2)(3)得到的三种颗粒混合后加入到粉碎机中，粉碎机入口具有磁铁棒除铁，粉碎之后100目筛网过筛，得到100目鲜甜型高倍复配甜味剂。
实施例3：
采用实施例2中得到的鲜甜型高倍复配甜味剂制备酱油，制备工艺主要包括以下步骤：
(1)饼粕加水及润水：大豆榨油后的豆饼或溶剂浸出油脂后的豆粕，加水量以蒸熟后曲料水分达到49％；
(2)混和：饼粕润水后，与轧碎小麦及麸皮充分混和均匀；
(3)蒸煮：用旋转式蒸锅加压蒸料，使淀粉蒸熟糊化；
(4)冷却接种：熟料快速冷却至45℃，接入米曲霉菌种经纯粹扩大培养后的种曲0.4％，充分拌匀；
(5)厚层通风制曲：接种后的曲料送入曲室曲池内，先间歇通风，后连续通风；
(6)浸出淋油将前次生产留下的三油加热至85℃，再送入成熟的酱醅内浸泡，使酱油万分溶于其中，然后从发酵池假底下部把生酱油头油徐徐放出，通过食盐层补足浓度及盐；
(7)酱油加热至80℃消毒灭，按0.3％比例添加加入实施例2中鲜甜型高倍复配甜味剂制备鲜甜风味酱油。
采用同样的工艺和配比组成制备酱油，所使用的鲜甜型高倍复配甜味剂用三氯蔗糖取代，制备得到对照组酱油。
通过消费者调查，100人中，有95人认为实施例3的酱油甜感和风味显著优于对照组，5人认为实施例3与对照组酱油无区别；因此，加入实施例2中鲜甜型高倍复配甜味剂的酱油成品，甜感和风味明显优于单一添加三氯蔗糖等甜味剂。
应当理解的是，本发明的上述具体实施方式仅仅用于示例性说明或解释本发明的原理，而不构成对本发明的限制。因此，在不偏离本发明的精神和范围的情况下所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。此外，本发明所附权利要求旨在涵盖落入所附权利要求范围和边界、或者这种范围和边界的等同形式内的全部变化和修改例。
Claims (8)
1.一种鲜甜型高倍复配甜味剂，其特征在于，该甜味剂主要包括奇果蛋白增甜颗粒、鲜甜风味颗粒和高倍复配甜味剂颗粒，其中鲜甜风味颗粒包括新橙皮苷二氢查尔酮、核苷酸二钠(I+G)、维生素和酵母提取物，它们的重量份比：1～5：1～5：1～3：1～5。
2.根据权利要求1所述的一种鲜甜型高倍复配甜味剂，其特征在于，由以下重量份的物质组成：奇果蛋白1～5份、柠檬酸1～5份、甘草酸一钾1～5份、甘草酸铵1～10份、甘草酸三钾1～10份、甜菊糖苷25～35份、罗汉果苷5～10份、三氯蔗糖10～25份、纽甜1～5份、新橙皮苷二氢查尔酮1～5份、木糖醇25～40份、赤藓糖醇5～25份、酵母提取物1～5份、核苷酸二钠(I+G)5～10份、食用盐1～2份、维生素1～3份和麦芽糊精5～10份。
3.根据权利要求1所述的一种鲜甜型高倍复配甜味剂，其特征在于，酵母提取物的主要成分包括：甘露糖蛋白、分子量为800～4500道尔顿的多肽、20种氨基酸、呈味核苷酸和B族维生素。
4.根据权利要求1所述的一种鲜甜型高倍复配甜味剂，其特征在于，维生素的种类主要包括：维生素A、维生素B、维生素C、维生素D或维生素K中的一种或多种。
5.一种鲜甜型高倍复配甜味剂的制备工艺，其特征在于，主要步骤如下：
1)将奇果蛋白单独溶解在pH值为4～6的柠檬酸水溶液中，将该溶液逐步降温至0～5℃，转速30～200转/分钟，混合5～15min，使其混合均匀，将其转入真空喷雾干燥机，控制气体流速为1000～1500mL/h，加料速度为15～30mL/min，干燥温度30℃～50℃，干燥至水分含量0.10％～0.15％，获得奇果蛋白增甜颗粒；
2)将新橙皮苷二氢查尔酮、核苷酸二钠(I+G)、维生素和酵母提取物与总质量为0.3～1.2wt的40～50％乙醇混合，转速30～200转/分钟，温度5～50℃，真空度为-0.07～-0.1MPa，减压旋转蒸馏，蒸馏30～300分钟，干燥至水分含量0.10％～0.15％，得到鲜甜风味混合颗粒；
3)将甘草酸一钾、甘草酸铵、甘草酸三钾、甜菊糖苷、罗汉果苷、三氯蔗糖、木糖醇、赤藓糖醇、纽甜、食用盐和麦芽糊精与总质量为1.5～3.5wt％的40～50％乙醇混合，转速30～200转/分钟，温度5～50℃，真空度为-0.07～-0.1MPa，减压旋转蒸馏，蒸馏30～300分钟，干燥至水分含量0.10％～0.15％，得到高倍复配甜味剂颗粒；
4)将步骤(1)(2)(3)得到的三种颗粒混合之后加入到粉碎机中，粉碎机入口具有磁铁棒除铁，粉碎之后100目筛网过筛，得到100目鲜甜型高倍复配甜味剂固体颗粒。
6.根据权利要求5所述的一种鲜甜型高倍复配甜味剂的制备工艺，其特征在于，步骤(1)中首先将奇果蛋白溶解于柠檬酸水溶液，增加该甜味剂的鲜甜味和溶解性。
7.根据权利要求5所述的一种鲜甜型高倍复配甜味剂的制备工艺，其特征在于，从最小量分成分析，添加量为1份时，液相色谱分析产品中得到有0.95～0.99份，混合均匀度达95～99％。
8.一种鲜甜型高倍复配甜味剂的应用，其特征在于，该甜味剂可应用于食品、酱油、饮料、低度酒或乳品制备中，增加鲜甜风味。
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