CN113812601B - 一种清甜型高倍复配甜味剂及其制备工艺和应用 - Google Patents
一种清甜型高倍复配甜味剂及其制备工艺和应用 Download PDFInfo
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Abstract
本申请公开了一种清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和维生素增加甜味剂的后甜和丰富风味，突显清甜风味，其重量份的物质主要包括：仙茅甜蛋白、甜菊糖甙、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、维生素和麦芽糊精，另外，本发明公开了一种清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，可应用于食品、酱油、饮料、低度酒或乳品中，增加清甜风味，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、清甜风味突显、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，尤其涉及一种清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、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。因此，目前市场上亟需一种新型的甜味剂，能够满足理想甜味剂的要求：具有生理安全性；甜味清爽、纯正；低热量；高甜度；化学和生物稳定性高；不会引起龋齿；价格合理。
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、安全性差、甜味释放缓慢。
发明内容
为克服以上不足，本发明的目的是针对现有甜味剂风味不足、制备工艺复杂，通过甜味剂之间的复配，可以增加甜度、降低成本、减少不良口味增加清甜风味，提高和保证产品的稳定性，提供一种清甜型高倍复配甜味剂，为实现上述目的，本申请提供的技术方案如下：
进一步地，一种清甜型高倍复配甜味剂主要包括仙茅甜蛋白颗粒、清甜风味溶液和高倍复配甜味剂溶液，清甜型高倍复配甜味剂包裹仙茅甜蛋白颗粒，其中清甜风味溶液包括新橙皮苷二氢查尔酮和维生素，它们的比例为：1～5：1～3。
进一步地，该甜味剂由以下重量份的物质组成：仙茅甜蛋白1～5份、甜菊糖苷5～40份、罗汉果苷5～10份、三氯蔗糖5～20份、纽甜10～15份、新橙皮苷二氢查尔酮1～5份、木糖醇16～25份、赤藓糖醇16～25份、维生素1～3 份和麦芽糊精5～15份。
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，一种清甜型高倍复配甜味剂的制备工艺，步骤如下：
(1)将新橙皮苷二氢查尔酮和维生素与总质量为0.2～1.0wt％的水混合，转速60～200转/分钟温度5～10℃下，混合5～15min，使其混合均匀，得到清甜风味混合溶液；
(2)将甜菊糖苷、罗汉果苷、三氯蔗糖、纽甜、木糖醇、赤藓糖醇和麦芽糊精与总质量为1.0～3.0wt％的水混合,转速60～200转/分钟温度10～30℃下，混合5～15min，得到高倍复配甜味剂溶液；
(3)将1％～5％的盐析剂加入仙茅甜蛋白溶液，在冰浴中放置1～4h，然后离心分离后，得到仙茅甜蛋白，将其与步骤(1)和步骤(2)溶液混合后，喷雾干燥，获得高倍复配甜味剂包裹的仙茅甜蛋白微颗粒；
(4)将步骤(3)得到的颗粒加入到粉碎机中，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目清甜型高倍复配甜味剂固体颗粒。
进一步地，步骤(3)所述盐析剂为硫酸镁、硫酸钠或硫酸铵中的一种。
本发明适用于一种清甜型高倍复配甜味剂的工业化生产，可应用于食品、酱油、饮料、低度酒或乳品中，增加清甜风味。
三氯蔗糖和罗汉果苷巩固了产品的稳定性和而酸碱性，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和维生素增加后甜和丰富风味，突显清甜风味。通过科学合理复配，产品的甜度倍数高，清甜风味突显，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。
借由以上的技术方案，本申请的有益效果在于：
1.公开了一种新型的清甜型高倍复配甜味剂，增加甜味剂的清甜风味。仙茅甜蛋白、新橙皮苷二氢查尔酮、维生素和酵母提取物增甜了天然清甜风味。
2.增加清甜风味和甜度，减少不良味道，降低成本。甜味剂复配后甜度增加，仙茅甜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.公开了一种新型的清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：
一种清甜型高倍复配甜味剂，由以下重量份的物质组成：
仙茅甜蛋白2份、甜菊糖苷35份，罗汉果苷5份、三氯蔗糖6份、纽甜 10份、新橙皮苷二氢查尔酮2份、木糖醇16份、赤藓糖醇17份、维生素A2 份和麦芽糊精5份。
一种清甜型高倍复配甜味剂的制备工艺，主要包括以下步骤：
(1)将新橙皮苷二氢查尔酮和维生素A与总质量为0.5wt％的水混合，转速65转/分钟温度6℃下，混合15min，使其混合均匀，得到清甜风味混合溶液；
(2)将甜菊糖苷、罗汉果苷、三氯蔗糖、纽甜、木糖醇、赤藓糖醇和麦芽糊精与总质量为1.0wt％的水混合,转速100转/分钟温度26℃下，混合 15min，得到高倍复配甜味剂溶液；
(3)将3％的盐析剂加入仙茅甜蛋白溶液，在冰浴中放置2h，然后离心分离后，得到仙茅甜蛋白，将其与步骤(1)和步骤(2)溶液混合后，喷雾干燥，获得高倍复配甜味剂包裹的仙茅甜蛋白微颗粒；
(4)将步骤(3)得到的颗粒加入到粉碎机中，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目清甜型高倍复配甜味剂固体颗粒。
实施例2
一种清甜型高倍复配甜味剂由以下重量份的物质组成：
仙茅甜蛋白2份、甜菊糖苷30份、罗汉果苷6份、三氯蔗糖7份、纽甜 11份、新橙皮苷二氢查尔酮2份、木糖醇16份、赤藓糖醇17份、维生素K2 份和麦芽糊精7份。
一种清甜型高倍复配甜味剂的制备工艺，主要包括以下步骤：
(1)将新橙皮苷二氢查尔酮和维生素K与总质量为0.7wt％的水混合，转速100转/分钟温度6℃下，混合10min，使其混合均匀，得到清甜风味混合溶液；
(2)将甜菊糖苷、罗汉果苷、三氯蔗糖、纽甜、木糖醇、赤藓糖醇和麦芽糊精与总质量为1.4wt％的水混合,转速120转/分钟温度25℃下，混合 10min，得到高倍复配甜味剂溶液；
(3)将2％的盐析剂加入仙茅甜蛋白溶液，在冰浴中放置3h，然后离心分离后，得到仙茅甜蛋白，将其与步骤(1)和步骤(2)溶液混合后，喷雾干燥，获得高倍复配甜味剂包裹的仙茅甜蛋白微颗粒；
(4)将步骤(3)得到的颗粒加入到粉碎机中，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目清甜型高倍复配甜味剂固体颗粒。
实施例3
采用实施例2中得到的清甜型高倍复配甜味剂制备果汁，制备工艺主要包括以下步骤：
(1)将净苹果投入破碎机中破碎，得到粒径小于10毫米的不规则块状果粒；
(2)将步骤(1)中果粒经过胶体磨研磨后，得到粒径3～5毫米的果粒；
(3)将上述粒径为3～5毫米的果粒投入打浆机中筛分，得到大小均匀的果粒，再经带式压榨机压榨，则可得到果肉含量为10％的果汁；
(4)上述果汁再经过离心分离，将果汁里的杂质分离出来得到果汁原浆，将原浆与总质量为0.6wt％的水混合，加入实施例2中得到的清甜型高倍复配甜味剂，转速120转/分钟温度30℃下，混合10min，得到一种清甜口味的果汁。
采用同样的工艺和配比组成制备果汁，将所使用的清甜型高倍复配甜味剂用木糖醇取代，制备得到对照组果汁。
将实施例3和对照组果汁通过消费者调查，97人中，有92人认为使用本品的果汁甜感和风味明显好，5人认为与添加木糖醇等甜味剂的果汁无区别，因此，清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)
1.一种清甜型高倍复配甜味剂，其特征在于，该甜味剂由以下重量份的物质制成：仙茅甜蛋白1～5份、甜菊糖苷5～40份、罗汉果苷5～10份、三氯蔗糖5～20份、纽甜10～15份、新橙皮苷二氢查尔酮1～5份、木糖醇16～25份、赤藓糖醇16～25份、维生素1～3份和麦芽糊精5～15份；
该甜味剂的主要制备步骤如下：
1)将新橙皮苷二氢查尔酮和维生素与总质量为0.2～1.0wt％的水混合，转速60～200转/分钟温度5～10℃下，混合5～15min，使其混合均匀，得到清甜风味混合溶液；
2)将甜菊糖苷、罗汉果苷、三氯蔗糖、纽甜、木糖醇、赤藓糖醇和麦芽糊精与总质量为1.0～3.0wt％的水混合,转速60～200转/分钟温度10～30℃下，混合5～15min，得到高倍复配甜味剂溶液；
3)将1％～5％的盐析剂加入仙茅甜蛋白溶液，在冰浴中放置1～4h，然后离心分离后，得到仙茅甜蛋白，将其与步骤(1)和步骤(2)溶液混合后，喷雾干燥，获得高倍复配甜味剂包裹的仙茅甜蛋白微颗粒；
4)将步骤(3)得到的颗粒加入到粉碎机中，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目清甜型高倍复配甜味剂固体颗粒。
2.根据权利要求1所述的一种清甜型高倍复配甜味剂，其特征在于，步骤(3)所述盐析剂为硫酸镁、硫酸钠或硫酸铵中的一种。
3.根据权利要求1所述一种清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，增加清甜风味。
4.根据权利要求1所述一种清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，增加清甜风味。
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| CN106470559A (zh) * | 2014-05-04 | 2017-03-01 | 弗门尼舍有限公司 | 经调味的食品和饮料产品 |
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| WO2016197157A1 (de) * | 2015-06-11 | 2016-12-15 | Reisenberger Gmbh | Süssungsmittel sowie verwendung desselben |
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