CN113812602A - 一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物、制备方法及其应用 - Google Patents
一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物、制备方法及其应用 Download PDFInfo
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Abstract
本发明公开一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物、制备方法及其应用,包括以下质量百分数的组分:葡萄糖基甜菊糖苷82~90%、包衣柠檬酸2~3%、甘氨酸5~10%、柚皮苷二氢查尔酮3~5%;所述的代糖组合物在制备液体甜味剂中的应用:按1g:(100~200)mL固液比将所述的代糖组合物加入纯净水中,25℃搅拌均匀后,即得所述液体甜味剂。本发明通过葡萄糖基甜菊糖苷、包衣柠檬酸、甘氨酸、柚皮苷二氢查尔酮组配代糖组合物,该代糖组合物无后苦味、无涩味、无金属碱味、甜度适中,且略有微弱温和的酸味,使代糖组合物具有更丰富的口感和层次;该代糖组合物不含蔗糖成分,低热量、甜味纯正。
Description
技术领域
本发明属于甜味剂加工领域,具体涉及一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物、制备方法及其应用。
背景技术
目前,蔗糖是食用糖的最主要成分,1g蔗糖可产生16KJ的热量,因此,过量摄糖会导致体内脂肪急速增加,导致肥胖问题。此外,过量摄糖也会使血液中的糖分增高,致使血压、血脂急速升高,增加高血压、高血脂的发病率;过量摄糖还会引发糖尿病、口腔龋齿等健康问题;过量摄糖会使体内的维生素B1减少,从而影响视紫红质的分泌,会降低视力。近年来,随着人们对健康意识的提升,无糖、低热量、纯天然的饮食方式已经成为一种趋势。无糖食品是采用代糖甜味剂制出的健康产品,具有零蔗糖、低热量的特点,具有糖的味感,却没有蔗糖的能量,同时又有益健康;无糖食品不仅是糖尿病人的专用食品,还有着防蛀牙、减脂的功效,被越来越多的消费者熟知和喜爱。
甜菊糖苷是从植物中提取的无热量天然甜味剂,具有纯天然、高甜度、低热能等特点,C38H60O18,甜度是蔗糖的300~400倍,但因其甜度太高而且具有后苦味等不良口感,制约了其在餐饮行业中的应用,只能作为食品添加剂使用。随着人们对甜味剂口感要求越来越高,通过运用葡萄糖基转移酶对甜菊糖苷进行酶改获得葡萄糖基甜菊糖苷,在酶改过程中,随着葡萄糖基的引入,甜味降低和口味改善,市面上葡萄糖基甜菊糖苷甜度多是100倍左右甜度。葡萄糖基甜菊糖苷是近两年正式上市的甜味剂,目前基于该甜味剂的复配应用仍较为罕见。
柠檬酸又名枸橼酸,分子式为C6H8O7,无色、无臭,具有很强的酸味,易溶于水,是天然防腐剂和食品添加剂。将柠檬酸作为添加剂,应用于甜味剂中,能丰富甜味剂的口感,但是柠檬酸具有涩味,使用不当或复配比例不合理时,反而会加重甜味剂的苦涩味。
因此,如何利用葡萄糖基甜菊糖苷、柠檬酸复配出无后苦味、无涩味、甜度适中的代糖组合物或复合甜味剂具有重要意义。
发明内容
针对现有技术的不足之处,本发明的目的在于提供一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物、制备方法及其应用。
本发明的技术方案概述如下:
一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物,包括以下质量百分数的组分:葡萄糖基甜菊糖苷82~90%、包衣柠檬酸2~3%、甘氨酸5~10%、柚皮苷二氢查尔酮3~5%。
优选的是,所述包衣柠檬酸的制备方法为:
(1)65~120℃加热搅拌包衣剂,使之达到完全熔融状态,得包衣液,并保温备用;
(2)将柠檬酸晶体研磨至50~70目,得柠檬酸晶体粉末;
(3)将包衣液雾化喷涂在柠檬酸晶体粉末表面,控制喷涂压力为0.2~0.4MPa,再于5~50℃凝固定型0.5~3h,即得所述包衣柠檬酸。
优选的是,所述包衣剂与柠檬酸晶体的质量比为(10~35):100。
优选的是,所述包衣剂包括巴西棕榈蜡、蜂蜡、紫胶、脂肪酸甘油酯中的一种或多种。
优选的是,所述脂肪酸甘油酯包括单硬脂酸甘油酯、双硬脂酸甘油酯、三硬脂酸甘油酯中的一种或多种。
所述的代糖组合物的制备方法:按质量百分数将葡萄糖基甜菊糖苷、包衣柠檬酸、甘氨酸、柚皮苷二氢查尔酮混合均匀后,即得所述代糖组合物。
所述的代糖组合物在制备液体甜味剂中的应用。
所述的应用方法为:按1g:(100~200)mL固液比将所述的代糖组合物加入纯净水中,25℃搅拌均匀后,即得所述液体甜味剂。
本发明的有益效果:
1、本发明通过葡萄糖基甜菊糖苷、包衣柠檬酸、甘氨酸、柚皮苷二氢查尔酮组配代糖组合物,该代糖组合物无后苦味、无涩味、无金属碱味、甜度适中,且略有微弱温和的酸味,使代糖组合物具有更丰富的口感和层次;该代糖组合物不含蔗糖成分,低热量、甜味纯正,解决了因食用传统蔗糖、葡萄糖等高糖产品造成的口腔龋齿、肥胖、糖尿病、高血压、高血脂、视力减弱、皮肤老化的问题。
2、本发明中葡萄糖基甜菊糖苷通过在C13~C19位插入α-葡萄糖基,破坏原有呈苦涩味的基团,并使其分子结构呈特殊的微囊结构,具有遮蔽及缓释苦味的作用,进而消除后苦味和涩味;同时,本发明利用甘氨酸、柚皮苷二氢查尔酮与之复配,甘氨酸含有氨基和羧基结构,可通过与葡萄糖基甜菊糖苷的席夫碱反应及酯化作用,使葡萄糖基甜菊糖苷的端基连接甘氨酸,进一步改变葡萄糖基甜菊糖苷的空间构象,达成消除苦味、金属碱味及涩味等不良风味的作用,柚皮苷二氢查尔酮还具有抗氧化的作用,可清除人体自由基,降低胆固醇含量,进而达到防治高血压、高血脂的作用。
3、本发明采用脂质包衣剂包膜柠檬酸,屏蔽涩味的同时,能有效控制柠檬酸中酸度风味的缓慢释放,因而避免了与葡萄糖基甜菊糖苷复合而造成组合物偏涩的问题,并提高柠檬酸的稳定性。本发明包衣柠檬酸还可应用于糖果中:A.应用在糖果里可以糖果的吸水性,保持口感;B.应用在口香糖里可以强化风味以达到延长咀嚼时间的效果;C.避免凝乳态糖果析出液体奶。本发明包衣柠檬酸应用到肉制品中,可作为肉类和香肠的缓释酸化剂。本发明包衣柠檬酸应用于烘焙工艺中,在高温脱水作用下,产品中柠檬酸含量不断增加,进而达到降低pH值、延长保质期的效果。本发明包衣柠檬酸应用于饲料中,可缓释激活动物的消化系统,减少大肠杆菌,尤其是减少乳猪的死亡率,应用于动物湿饲料中无需添加任何防腐剂。本发明包衣柠檬酸应用于食品添加剂或饲料添加剂时,在投放两种或两种以上配料时,起到隔离作用,反正柠檬酸与其他组分发生反应,并能很好的控制风味的释放。
附图说明
图1为未包衣的柠檬酸扫描电镜图;
图2为实施例1中的包衣柠檬酸扫描电镜图;
图3为本发明包衣柠檬酸的制备方法流程图。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
本发明提供一实施例的利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物,包括以下质量百分数的组分:葡萄糖基甜菊糖苷82~90%、包衣柠檬酸2~3%、甘氨酸5~10%、柚皮苷二氢查尔酮3~5%;
所述包衣柠檬酸的制备方法为:
(1)65~120℃加热搅拌包衣剂,使之达到完全熔融状态,得包衣液,并保温备用;所述包衣剂包括巴西棕榈蜡、蜂蜡、紫胶、脂肪酸甘油酯中的一种或多种;所述脂肪酸甘油酯包括单硬脂酸甘油酯、双硬脂酸甘油酯、三硬脂酸甘油酯中的一种或多种;
(2)将柠檬酸晶体研磨至50~70目,得柠檬酸晶体粉末;所述包衣剂与柠檬酸晶体的质量比为(10~35):100;
(3)将包衣液雾化喷涂在柠檬酸晶体粉末表面,控制喷涂压力为0.2~0.4MPa,再于5~50℃凝固定型0.5~3h,即得所述包衣柠檬酸。
该实施例的代糖组合物的制备方法:按质量百分数将葡萄糖基甜菊糖苷、包衣柠檬酸、甘氨酸、柚皮苷二氢查尔酮混合均匀后,即得所述代糖组合物。
该实施例的代糖组合物在制备液体甜味剂中的应用:按1g:(100~200)mL固液比将所述的代糖组合物加入纯净水中,25℃搅拌均匀后,即得所述液体甜味剂。
实施例1制备包衣柠檬酸
(1)90℃加热搅拌240g巴西棕榈蜡,使之达到完全熔融状态,得巴西棕榈蜡包衣液,并保温备用;
(2)按30:100的巴西棕榈蜡与柠檬酸晶体质量比称取柠檬酸晶体800g,研磨至50~60目,放到FLP-1.5型流化造粒包衣干燥机中,25℃室温流化;
(3)将巴西棕榈蜡包衣液通过蠕动泵连接到FLP-1.5型流化造粒包衣干燥机中,在0.4MPa压力下,进行雾化喷涂,待包衣液全部喷涂在柠檬酸晶体粉末表面后,再于25℃冷却凝固定型1h,即得所述具有缓释功能的包衣柠檬酸,物料收率98.7%。
实施例2制备包衣柠檬酸
(1)80℃加热搅拌150g三硬脂酸甘油酯,使之达到完全熔融状态,得三硬脂酸甘油酯包衣液,并保温备用;
(2)按20:100的三硬脂酸甘油酯与柠檬酸晶体质量比称取柠檬酸晶体750g,研磨至60~70目,放到FLP-1.5型流化造粒包衣干燥机中,25℃室温流化;
(3)将三硬脂酸甘油酯包衣液通过蠕动泵连接到FLP-1.5型流化造粒包衣干燥机中,在0.4MPa压力下,进行雾化喷涂,待包衣液全部喷涂在柠檬酸晶体粉末表面后,再于50℃冷却凝固定型2h,即得所述具有缓释功能的包衣柠檬酸,物料收率98.0%。
实施例3制备包衣柠檬酸
(1)70℃加热搅拌150g蜂蜡,使之达到完全熔融状态,得蜂蜡包衣液,并保温备用;
(2)按20:100的蜂蜡与柠檬酸晶体质量比称取柠檬酸晶体750g,研磨至60~70目,放到LBY-1多功能流化床包衣机中,25℃室温流化;
(3)将蜂蜡包衣液通过蠕动泵连接到LBY-1多功能流化床包衣机中,在0.3MPa压力下,进行雾化喷涂,待包衣液全部喷涂在柠檬酸晶体粉末表面后,再于25℃冷却凝固定型0.5h,即得所述具有缓释功能的包衣柠檬酸,物料收率98.2%。
实施例4制备包衣柠檬酸
(1)85℃加热搅拌400g单硬脂酸甘油酯,使之达到完全熔融状态,得单硬脂酸甘油酯包衣液,并保温备用;
(2)按20:100的单硬脂酸甘油酯与柠檬酸晶体质量比称取柠檬酸晶体2000g,研磨至60~70目,放到QXL-5型旋流流化床制粒包衣机中,25℃室温流化;
(3)将单硬脂酸甘油酯包衣液通过蠕动泵连接到QXL-5型旋流流化床制粒包衣机中,在0.2MPa压力下,进行雾化喷涂,待包衣液全部喷涂在柠檬酸晶体粉末表面后,再于5℃冷却凝固定型3h,即得所述具有缓释功能的包衣柠檬酸,物料收率99.1%。
实施例5制备包衣柠檬酸
(1)90℃加热搅拌320g紫胶,使之达到完全熔融状态,得紫胶包衣液,并保温备用;
(2)按20:100的紫胶与柠檬酸晶体质量比称取柠檬酸晶体1600g,研磨至60~70目,放到QXL-5型旋流流化床制粒包衣机中,25℃室温流化;
(3)将紫胶包衣液通过蠕动泵连接到QXL-5型旋流流化床制粒包衣机中,在0.2MPa压力下,进行雾化喷涂,待包衣液全部喷涂在柠檬酸晶体粉末表面后,再于25℃冷却凝固定型2h,即得所述具有缓释功能的包衣柠檬酸,物料收率98.5%。
实施例1~5采用脂质包衣剂包膜柠檬酸,屏蔽涩味的同时,能有效控制柠檬酸中酸度风味的缓慢释放,因而避免了与葡萄糖基甜菊糖苷复合而造成组合物偏涩的问题,并提高柠檬酸的稳定性。本发明包衣柠檬酸还可应用于糖果中:A.应用在糖果里可以糖果的吸水性,保持口感;B.应用在口香糖里可以强化风味以达到延长咀嚼时间的效果;C.避免凝乳态糖果析出液体奶。本发明包衣柠檬酸应用到肉制品中,可作为肉类和香肠的缓释酸化剂。本发明包衣柠檬酸应用于烘焙工艺中,在高温脱水作用下,产品中柠檬酸含量不断增加,进而达到降低pH值、延长保质期的效果。本发明包衣柠檬酸应用于饲料中,可缓释激活动物的消化系统,减少大肠杆菌,尤其是减少乳猪的死亡率,应用于动物湿饲料中无需添加任何防腐剂。本发明包衣柠檬酸应用于食品添加剂或饲料添加剂时,在投放两种或两种以上配料时,起到隔离作用,反正柠檬酸与其他组分发生反应,并能很好的控制风味的释放。
实施例6利用实施例1制出的包衣柠檬酸制备代糖组合物及液体甜味剂
按质量百分数称取葡萄糖基甜菊糖苷90%、实施例1包衣柠檬酸2%、甘氨酸5%、柚皮苷二氢查尔酮3%,混合均匀后,即得所述代糖组合物。
按1g:100mL固液比将所述的代糖组合物加入纯净水中,25℃搅拌均匀后,即得所述液体甜味剂。
实施例7利用实施例2制出的包衣柠檬酸制备代糖组合物及液体甜味剂
按质量百分数称取葡萄糖基甜菊糖苷88%、实施例2包衣柠檬酸2.5%、甘氨酸6%、柚皮苷二氢查尔酮3.5%,混合均匀后,即得所述代糖组合物。
按1g:120mL固液比将所述的代糖组合物加入纯净水中,25℃搅拌均匀后,即得所述液体甜味剂。
实施例8利用实施例3制出的包衣柠檬酸制备代糖组合物及液体甜味剂
按质量百分数称取葡萄糖基甜菊糖苷86%、实施例3包衣柠檬酸3%、甘氨酸7%、柚皮苷二氢查尔酮4%,混合均匀后,即得所述代糖组合物。
按1g:150mL固液比将所述的代糖组合物加入纯净水中,25℃搅拌均匀后,即得所述液体甜味剂。
实施例9利用实施例4制出的包衣柠檬酸制备代糖组合物及液体甜味剂
按质量百分数称取葡萄糖基甜菊糖苷85%、实施例4包衣柠檬酸2.5%、甘氨酸8%、柚皮苷二氢查尔酮4.5%,混合均匀后,即得所述代糖组合物。
按1g:180mL固液比将所述的代糖组合物加入纯净水中,25℃搅拌均匀后,即得所述液体甜味剂。
实施例10利用实施5制出的包衣柠檬酸制备代糖组合物及液体甜味剂
按质量百分数称取葡萄糖基甜菊糖苷82%、实施例5包衣柠檬酸3%、甘氨酸10%、柚皮苷二氢查尔酮5%,混合均匀后,即得所述代糖组合物。
按1g:200mL固液比将所述的代糖组合物加入纯净水中,25℃搅拌均匀后,即得所述液体甜味剂。
实施例6~10通过葡萄糖基甜菊糖苷、包衣柠檬酸、甘氨酸、柚皮苷二氢查尔酮组配代糖组合物,该代糖组合物无后苦味、无涩味、无金属碱味、甜度适中,且略有微弱温和的酸味,使代糖组合物具有更丰富的口感和层次;该代糖组合物不含蔗糖成分,低热量、甜味纯正,解决了因食用传统蔗糖、葡萄糖等高糖产品造成的口腔龋齿、肥胖、糖尿病、高血压、高血脂、视力减弱、皮肤老化的问题。
实施例6~10中葡萄糖基甜菊糖苷通过在C13~C19位插入α-葡萄糖基,破坏原有呈苦涩味的基团,并使其分子结构呈特殊的微囊结构,具有遮蔽及缓释苦味的作用,进而消除后苦味和涩味;同时,本发明利用甘氨酸、柚皮苷二氢查尔酮与之复配,甘氨酸含有氨基和羧基结构,可通过与葡萄糖基甜菊糖苷的席夫碱反应及酯化作用,使葡萄糖基甜菊糖苷的端基连接甘氨酸,进一步改变葡萄糖基甜菊糖苷的空间构象,达成消除苦味、金属碱味及涩味等不良风味的作用,柚皮苷二氢查尔酮还具有抗氧化的作用,可清除人体自由基,降低胆固醇含量,进而达到防治高血压、高血脂的作用。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (8)
1.一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物,其特征在于,包括以下质量百分数的组分:葡萄糖基甜菊糖苷82~90%、包衣柠檬酸2~3%、甘氨酸5~10%、柚皮苷二氢查尔酮3~5%。
2.根据权利要求1所述的一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物,其特征在于,所述包衣柠檬酸的制备方法为:
(1)65~120℃加热搅拌包衣剂,使之达到完全熔融状态,得包衣液,并保温备用;
(2)将柠檬酸晶体研磨至50~70目,得柠檬酸晶体粉末;
(3)将包衣液雾化喷涂在柠檬酸晶体粉末表面,控制喷涂压力为0.2~0.4MPa,再于5~50℃凝固定型0.5~3h,即得所述包衣柠檬酸。
3.根据权利要求2所述的一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物,其特征在于,所述包衣剂与柠檬酸晶体的质量比为(10~35):100。
4.根据权利要求2所述的一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物,其特征在于,所述包衣剂包括巴西棕榈蜡、蜂蜡、紫胶、脂肪酸甘油酯中的一种或多种。
5.根据权利要求4所述的一种利用葡萄糖基甜菊糖苷和包衣柠檬酸制备的代糖组合物,其特征在于,所述脂肪酸甘油酯包括单硬脂酸甘油酯、双硬脂酸甘油酯、三硬脂酸甘油酯中的一种或多种。
6.如权利要求1~5任一项所述的代糖组合物的制备方法,其特征在于:按质量百分数将葡萄糖基甜菊糖苷、包衣柠檬酸、甘氨酸、柚皮苷二氢查尔酮混合均匀后,即得所述代糖组合物。
7.如权利要求1~5任一项所述的代糖组合物在制备液体甜味剂中的应用。
8.根据权利要求7所述的应用,其特征在于,所述的应用方法为:按1g:(100~200)mL固液比将权利要求1~5任一项所述的代糖组合物加入纯净水中,25℃搅拌均匀后,即得所述液体甜味剂。
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