CN113749241B - 一种蜜甜型高倍复配甜味剂及其制备工艺和应用 - Google Patents
一种蜜甜型高倍复配甜味剂及其制备工艺和应用 Download PDFInfo
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- CN113749241B CN113749241B CN202111047734.1A CN202111047734A CN113749241B CN 113749241 B CN113749241 B CN 113749241B CN 202111047734 A CN202111047734 A CN 202111047734A CN 113749241 B CN113749241 B CN 113749241B
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- glycyrrhizinate
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Classifications
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Abstract
本申请公开了一种蜜甜型高倍复配甜味剂及其生产工艺和应用，属于食品添加剂领域，其中，新橙皮苷二氢查尔酮、维生素和酵母提取物能使甜味剂具有天然蜜甜风味，该甜味剂主要成分包括：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、维生素和麦芽糊精。另外，本发明公开了一种蜜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、低度酒或乳品中，本发明通过科学合理的复配，使得到的甜味剂具有甜度柔和、蜜甜风味突显、溶解性强、稳定性好、安全性高以及甜度成本低的优点。
Description
技术领域
本发明属于食品添加剂技术领域，尤其涉及一种蜜甜型高倍复配甜味剂及其制备工艺和应用。
背景技术
随着人民生活水平的显著提高，生活方式和消费结构也随之改变。食品向清淡和营养平衡的方向发展，低能量健康食品是大势所趋，其市场前景非常广阔。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。天然甜味剂具有一定热量和能量，不少消费者避之不选；人工合成的高倍甜味剂具有甜度高、无热量和非龋齿等优点，其单独或复配使用可降低产品的热量，提供良好的口感，降低产品的成本。但高倍甜味剂也存在一定的缺陷，如很多产品有苦涩、金属味和味道不纯等，单独使用达到一定量时高倍甜味剂的不良特点会特别明显，使得它们在应用时受到限制。
中国专利CN104824618A，公开了一种复合甜味剂，包括：甘草酸一钾盐；甜菊糖；柠檬酸钠；纽甜。该甜味剂口感好，解决了营养型甜味剂摄入过多会引起肥胖、高血压、糖尿病和龋齿等疾病的问题，但是甘草酸一钾盐的在成分中所占比例太高，具有甜味停留时间太长，局部过甜以及前甜较慢的缺点，并且不具有蜜甜风味。
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。
目前，复配甜味剂可以将各种甜味剂取长补短，解决单一甜味剂存在的不足，本发明通过将各甜味剂科学合理复配弥补种单一甜味剂的不足，制备出一种新型的蜜甜型风味甜味剂。
发明内容
本发明的目的是针对现有甜味剂的蜜甜风味不足，提供一种独特蜜甜风味，甜度、稳定性、均一性和安全性高，无不良味道、成本低、口感好，适应范围广的蜜甜型高倍复配甜味剂及其制备工艺和应用，为了实现上述目的，本发明采用以下技术方案：
一种蜜甜型高倍复配甜味剂，新橙皮苷二氢查尔酮、维生素和酵母提取物赋予该甜味剂天然蜜甜风味，且三者比例为：1～5：1～5：1～3。
进一步地，一种蜜甜型高倍复配甜味剂由以下重量份的物质组成：奇果蛋白1～5份、柠檬酸1～5份、甘草酸一钾1～5份、甘草酸铵1～5份、甘草酸三钾1～5份、甜菊糖苷15～35份、罗汉果苷1～5份、三氯蔗糖5～15份、纽甜 1～5份、新橙皮苷二氢查尔酮1～5份、木糖醇16～20份、赤藓糖醇18～25份、酵母提取物1～5份、维生素1～3份和麦芽糊精10～12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，一种蜜甜型高倍复配甜味剂的制备工艺，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60～200转/分钟，混合5～15min，将其混合均匀后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％，得到奇果蛋白增甜颗粒；
(2)将新橙皮苷二氢查尔酮、维生素和酵母提取物与总质量为0.3～1.2wt％的水混合，转速60～200转/分钟温度5～10℃下，混合5～15min，将其混合均匀后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％，得到蜜甜风味混合颗粒；
(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、纽甜和麦芽糊精与总质量为1.5～3.5wt％的水混合,转速60～200转/分钟温度10～80℃下，混合5～15min，置于10～80℃真空干燥机中干燥至水分含量0.10％～0.15％，得到高倍复配甜味剂颗粒；
(4)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％；
(5)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目蜜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柠檬酸水溶液，增加该甜味剂的蜜甜味和溶解性。
进一步地，该甜味剂可应用于食品、酱油、饮料、低度酒或乳品制备中，增加蜜甜风味。
本发明在的有益效果在于：
1.公开了一种新型的蜜甜型高倍复配甜味剂，增加甜味剂的蜜甜风味。新橙皮苷二氢查尔酮、维生素和酵母提取物增加了天然蜜甜风味。
2.科学复配，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、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.公开了一种新型的蜜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：
一种蜜甜型高倍复配甜味剂由以下重量份的物质组成：
奇果蛋白2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1份、三氯蔗糖10份、纽甜2份、新橙皮苷二氢查尔酮2份、木糖醇18份、赤藓糖醇20份、酵母提取物2份、维生素C 3 份和麦芽糊精10份。
一种蜜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，将其混合均匀后转入真空喷雾干燥机，控制气体流速为1500mL/h，加料速度为30mL/min，干燥温度30℃，干燥至水分含量0.12％，得到奇果蛋白增甜颗粒；
(2)将新橙皮苷二氢查尔酮、维生素C和酵母提取物与总质量为0.4wt％的水混合，转速80转/分钟温度5℃下，混合15min，将其混合均匀后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0.14％，得到蜜甜风味混合颗粒；
(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、纽甜和麦芽糊精与总质量为1.5wt％的水混合, 转速80转/分钟温度10℃下，混合15min，置于15℃真空干燥机中干燥至水分含量0.11％，得到高倍复配甜味剂颗粒；
(4)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0.98 份，混合均匀度达98％；
(5)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目蜜甜型高倍复配甜味剂固体颗粒。
实施例2：
一种蜜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1～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30份、罗汉果苷1份、三氯蔗糖8份、纽甜2份、新橙皮苷二氢查尔酮1份、木糖醇20份、赤藓糖醇18份、酵母提取物1份、维生素D2 份和麦芽糊精12份。
一种蜜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2.5℃，转速100转/分钟，混合10min，使其混合均匀，控制气体流速为1100mL/h，加料速度为16mL/min，干燥温度32℃，干燥至水分含量 0.12％，得到奇果蛋白增甜颗粒；
(2)将新橙皮苷二氢查尔酮、维生素D和酵母提取物与总质量为0.6wt％的水混合，转速100转/分钟温度5℃下，混合15min，控制气体流速为1500mL/h，加料速度为30mL/min，干燥温度30℃，干燥至水分含量0.13％，得到蜜甜风味混合颗粒；
(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、纽甜和麦芽糊精与总质量为2.5wt％的水混合, 转速100转/分钟温度20℃下，混合10min，置于20℃真空干燥机中干燥至水分含量0.11％，得到高倍复配甜味剂颗粒；
(4)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0.99 份，混合均匀度达99％；
(5)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目蜜甜型高倍复配甜味剂固体颗粒。
实施例3
一种蜜甜型高倍复配甜味剂由以下重量份的物质组成：
奇果蛋白2份、柠檬酸1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24份、罗汉果苷2份、三氯蔗糖15份、纽甜1份、新橙皮苷二氢查尔酮1份、木糖醇20份、赤藓糖醇18份、酵母提取物1份、维生素K2 份和麦芽糊精10份。
一种蜜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6的柠檬酸水溶液中，将该溶液逐步降温至5℃，转速120转/分钟，混合5min，使其混合均匀，控制气体流速为 1500mL/h，加料速度为20mL/min，干燥温度35℃，干燥至水分含量0.11％，得到奇果蛋白增甜颗粒；
(2)将新橙皮苷二氢查尔酮、维生素K和酵母提取物与总质量为0.8wt％的水混合，转速60～200转/分钟温度5℃下，混合10min，控制气体流速为 1400mL/h，加料速度为20mL/min，干燥温度40℃，干燥至水分含量0.11％，得到蜜甜风味混合颗粒；
(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、纽甜和麦芽糊精与总质量为3wt％的水混合,转速120转/分钟温度30℃下，混合10min，置于25℃真空干燥机中干燥至水分含量0.13％，得到高倍复配甜味剂颗粒；
(4)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0.98 份，混合均匀度达98％；
(5)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目蜜甜型高倍复配甜味剂固体颗粒。
实施例4
采用实施例3中得到的蜜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)原水过滤后，使用紫外线灭菌得到形成无菌水；
(2)将实施例3中的蜜甜型高倍复配甜味剂按0.3％比例溶解后进行精过滤后取得糖浆，将糖浆与无菌水混合均匀，形成初步的饮料；
(3)步骤(2)得到的物料再经过冷冻系统冷冻后温度降到0～4℃，冷却后的饮料通过进入混合机和CO2进行混合，形成碳酸化的饮料；
(4)通过饮料泵直接将导入灌装机进行灌装，得到一种蜜甜型碳酸饮料。
采用同样的工艺和配比组成制备碳酸饮料，所使用的鲜甜型高倍复配甜味剂用甜菊糖苷取代，制备得到对照组碳酸饮料。
将实施例4和对照组碳酸饮料通过消费者调查，100人中，有93人认为使用本品的碳酸饮料甜感和风味明显好，7人认为与添加甜菊糖苷等甜味剂的碳酸饮料无区别，另外，当此类产品的货架期结束后，实施例中仅有2％的甜味剂损失，而对照组则有10％的甜味剂损失，因此，鲜甜型高倍复配甜味剂，甜感和风味明显优于单一添加甜菊糖苷甜味剂。
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 (4)
1.一种蜜甜型高倍复配甜味剂，其特征在于，由以下重量份的物质制成：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1~5份、甘草酸三钾1~5份、甜菊糖苷15~35份、罗汉果苷1~5份、三氯蔗糖5~15份、纽甜1~5份、新橙皮苷二氢查尔酮1~5份、木糖醇16~20份、赤藓糖醇18~25份、酵母提取物1~5份、维生素1~3份和麦芽糊精10~12份；
该甜味剂的主要制备步骤如下：
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60~200转/分钟，混合5~15min，将其混合均匀后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%，得到奇果蛋白增甜颗粒；
2)将新橙皮苷二氢查尔酮、维生素和酵母提取物与总质量为0.3~1.2wt%的水混合，转速60~200转/分钟温度5~10°C下，混合5~15min，将其混合均匀后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%，得到蜜甜风味混合颗粒；
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、纽甜和麦芽糊精与总质量为1.5~3.5wt%的水混合, 转速60~200转/分钟温度10~80°C下，混合5~15min，置于10~80°C真空干燥机中干燥至水分含量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目蜜甜型高倍复配甜味剂固体颗粒。
2.根据权利要求1所述的一种蜜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。
3.根据权利要求1所述一种蜜甜型高倍复配甜味剂的应用，其特征在于，该甜味剂应用于酱油、低度酒或乳品制备中，增加蜜甜风味。
4.根据权利要求1所述一种蜜甜型高倍复配甜味剂的应用，其特征在于，该甜味剂应用于饮料制备中，增加蜜甜风味。
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| CN109414050A (zh) * | 2016-06-30 | 2019-03-01 | 弗门尼舍有限公司 | 经调味的食品和饮料产品 |
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