CN113892538A - 一种功能性复配代糖及其制备方法 - Google Patents
一种功能性复配代糖及其制备方法 Download PDFInfo
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- CN113892538A CN113892538A CN202111166488.1A CN202111166488A CN113892538A CN 113892538 A CN113892538 A CN 113892538A CN 202111166488 A CN202111166488 A CN 202111166488A CN 113892538 A CN113892538 A CN 113892538A
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- Prior art keywords
- parts
- functional compound
- sugar substitute
- compound sugar
- sieving
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- 239000003765 sweetening agent Substances 0.000 title claims abstract description 41
- 235000021092 sugar substitutes Nutrition 0.000 title claims abstract description 40
- 150000001875 compounds Chemical class 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title description 9
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims abstract description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 5
- 229920001202 Inulin Polymers 0.000 claims abstract description 5
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 5
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 5
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 5
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 5
- 229940029339 inulin Drugs 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930189775 mogroside Natural products 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000001103 potassium chloride Substances 0.000 claims abstract description 5
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 239000001509 sodium citrate Substances 0.000 claims abstract description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 5
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 5
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 5
- 229940013618 stevioside Drugs 0.000 claims abstract description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000019202 steviosides Nutrition 0.000 claims abstract description 5
- 239000000811 xylitol Substances 0.000 claims abstract description 5
- 235000010447 xylitol Nutrition 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 5
- 229960002675 xylitol Drugs 0.000 claims abstract description 5
- 239000000905 isomalt Substances 0.000 claims abstract description 3
- 235000010439 isomalt Nutrition 0.000 claims abstract description 3
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 18
- 238000007873 sieving Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 238000000576 coating method Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007908 dry granulation Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 abstract description 15
- 229930006000 Sucrose Natural products 0.000 abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 12
- 229960004793 sucrose Drugs 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 230000003993 interaction Effects 0.000 abstract description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 230000002354 daily effect Effects 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 235000019577 caloric intake Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000000643 oven drying Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 208000010392 Bone Fractures Diseases 0.000 description 1
- 235000017399 Caesalpinia tinctoria Nutrition 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000388430 Tara Species 0.000 description 1
- 206010044278 Trace element deficiency Diseases 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 235000019426 modified starch Nutrition 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
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- 230000007935 neutral effect Effects 0.000 description 1
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- 230000008520 organization Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
本发明涉及一种功能性复配代糖,按重量份数计,包括:木糖醇35‑75份;水苏糖5‑25份;异麦芽酮糖醇5‑50份;菊粉1‑10份;阿洛酮糖0.5‑15份;甜菊糖0.3‑5.0份;葡萄糖酸内酯0.3‑5.0份;罗汉果甜苷0.1‑3.0份;氯化钠0.05‑2.0份;柠檬酸钠0.1‑1.5份;氯化钾0.1‑0.5份;谷氨酸钠0.05‑1.0份。本发明基于不同原料的甜感风味特性,利用呈味间的相互作用,从而增加代糖的口感饱满度,开发出在味质上接近蔗糖的功能性复配代糖。该功能性复配代糖具有与蔗糖相似的甜感与饱满度,适合应用于各类茶饮、烘焙或乳制品等食品中。
Description
技术领域
本发明涉及食品领域,尤其涉及一种功能性复配代糖及其制备方法。
背景技术
糖的甜味是人类最喜欢的味道,它能够改善食物的可口性和某些食用性质,并能形成一定的嗜好性与依赖性。研究表明:很多营养相关性慢性病都和过多的摄入糖有关,比如II型糖尿病、肥胖问题、代谢综合征,以及微量元素缺乏、白内障、近视、骨折等等。世界卫生组织在2014年营养指南中建议,成人每天添加糖摄入量必须控制在当日摄入总能量的10%以下,推荐目标是5%以下。以轻体力劳动健康成年男子每日能量推荐摄入量2400kcal为例,达到5%目标则每天吃的添加糖(free sugar)不超过30克。此标准比2002年提出的推荐目标10%,降低了一半。随着人们对过多摄入糖会给健康造成的危害的认识,低糖、无糖产品正在逐渐进入消费者的日常生活。在未来,代糖将成为人们替代食用糖的普遍选择,人们对代糖的日益接纳,也将进一步加速代糖市场的发展。与此同时,诸多行业巨头开始重新调整市场策略和产品配方。
目前,代糖主要由高倍甜味剂、多元糖醇等原料单一或复配组成,这些原料单独使用在甜感上都存在一些不好的缺陷——即不能达到蔗糖的口感风味效果。故而,通常都是采用复配技术,利用不同成份的呈味特性修饰,以达到接近蔗糖的甜感风味。但目前的已有的代糖产品在味质上都与蔗糖相差甚远,使得食品开发技术人员和消费者都感觉使用代糖的产品不够饱满或醇厚。这一问题与代糖产品甜感的不足都是低糖、无糖产品需要解决的技术难题。
发明内容
本发明的目的是针对现有技术中的不足,提供一种功能性复配代糖及其制备方法。
为实现上述目的,本发明采取的技术方案是:
本发明的第一方面是提供一种功能性复配代糖,按重量份数计,包括:
优选地,按重量份数计,包括:
本发明的第一方面是提供一种如上所述功能性复配代糖的制备方法,步骤包括:
S1、分别取菊粉、甜菊糖以及葡萄糖酸内酯,加水溶解并煮沸,待冷却后加入乙醇溶液,静置、过滤、烘干、粉碎、过筛,得预制粉料;
S2、分别取氯化钾、氯化钠、木糖醇、阿洛酮糖、谷氨酸钠、柠檬酸钠以及异麦芽酮糖醇,粉碎后过筛,与水苏糖、罗汉果甜苷以及步骤S1所得预制粉料混合,干法制粒后,过筛并除尘,得中间物料;
S3、取异麦芽酮糖醇,加水溶解后,对步骤S2所得中间物料流化包衣两次,干燥并过筛,即得颗粒状所述功能性复配代糖。
优选地,步骤S1中,加水溶解后煮沸至105℃-115℃,并控制水分含量为5%-15%。
优选地,步骤S1中,待冷却至78℃以下后,加入乙醇溶液,并静置5h以上。
优选地,步骤S2中,粉碎后过80目筛。
优选地,步骤S2中,干法制粒过程中的筛网为40目。
优选地,步骤S3中,取异麦芽酮糖醇,加水溶解,溶解时水温不低于70℃。
优选地,步骤S3中,所述流化包衣包括:将所述中间物料投入流化床包衣机,并对设备预热,当温度达到设定温度后,开启送料泵,并控制出风温度,物料水分含量不高于1.0%时,停止干燥,待冷却后重复上述步骤一次。
优选地,所述出风温度不高于105℃。
本发明采用以上技术方案,与现有技术相比,具有如下技术效果:
本发明基于不同原料的甜感风味特性,利用呈味间的相互作用,从而增加代糖的口感饱满度,开发出在味质上接近蔗糖的功能性复配代糖。该功能性复配代糖具有与蔗糖相似的甜感与饱满度,适合应用于各类茶饮、烘焙或乳制品等食品中。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动的前提下所获得的所有其他实施例,都属于本发明保护的范围。
需要说明的是,在不冲突的情况下,本发明中的实施例及实施例中的特征可以相互组合。
下面结合具体实施例对本发明作进一步说明,但不作为本发明的限定。
实施例1
本实施例提供一种功能性复配代糖,包括:
本实施例再提供一种如上所述功能性复配代糖的制备方法,步骤包括:
S1、分别取菊粉2kg、甜菊糖(RA97)0.5kg以及葡萄糖酸内酯0.45kg,加水溶解后煮沸至105℃,并控制水分含量为15%;待冷却至75℃后,加入乙醇溶液,密封保温并静置5h,依次经过滤、烘干、粉碎、过筛,得预制粉料;
S2、分别取氯化钾0.2kg、氯化钠0.25kg、木糖醇70kg、阿洛酮糖1kg、谷氨酸钠0.1kg、柠檬酸钠0.2kg以及异麦芽酮糖醇4kg,粉碎后过80目筛,与水苏糖15kg、罗汉果甜苷0.3kg以及步骤S1所得预制粉料一同投入混合机混合均匀后,投入筛网为40目的干法制粒机,过筛并除尘,得中间物料;
S3-1、取异麦芽酮糖醇4kg,加水溶解,边投料边搅拌以溶解完全,溶解时水温为70℃;将步骤S2所得中间物料投入流化床包衣机,并对设备预热,当温度达到设定温度后,开启送料泵,并控制出风温度为70℃,取样以测试物料水分含量,若物料水分含量不高于1.0%,则停止干燥,冷却;
S3-2、取异麦芽酮糖醇2kg,加水溶解,边投料边搅拌以溶解完全,溶解时水温为40℃;重复步骤S3-1中的喷浆包衣过程;
S3-3、过筛后即得颗粒状所述功能性复配代糖。
应用实施例1
本应用实施例提供一种戚风蛋糕,包括:
本应用实施例再提供一种如上所述戚风蛋糕的制备方法,步骤包括:
S1、分别取水19g以及改性淀粉1g,搅拌后加热至微稠,得中间物料;分别取蛋黄2个、牛奶27g以及玉米油20g,搅匀后加入所述中间物料搅匀,并倒入低筋粉38g拌匀,得蛋黄混合物;
S2、分别取蛋清2个、塔塔粉1g以及如实施例1所述的功能性复配代糖20g,打发至中性发泡,得蛋清混合物;
S3、将步骤S1所得蛋黄混合物与步骤S2所得蛋清混合物混合均匀后,放入模具烘烤即得所述戚风蛋糕。
经感官品评,与蔗糖口感基本一致,且如实施例1所述的功能性复配代糖比白糖热量低约60%。
实施例2
本实施例提供另一种功能性复配代糖,按重量份数计,包括:
本实施例再提供一种如上所述功能性复配代糖的制备方法,步骤包括:
S1、分别取菊粉5kg、甜菊糖(RA97)2.5kg以及葡萄糖酸内酯1kg,加水溶解后煮沸至115℃,并控制水分含量为10%;待冷却至75℃后,加入乙醇溶液,密封保温并静置12h,依次经过滤、烘干、粉碎、过筛,得预制粉料;
S2、分别取氯化钾0.3kg、氯化钠1kg、木糖醇38kg、阿洛酮糖10kg、谷氨酸钠0.5kg、柠檬酸钠0.7kg以及异麦芽酮糖醇12kg,粉碎后过80目筛,与水苏糖20kg、罗汉果甜苷1kg以及步骤S1所得预制粉料一同投入混合机混合均匀后,投入筛网为40目的干法制粒机,过筛并除尘,得中间物料;
S3-1、取异麦芽酮糖醇4kg,加水溶解,边投料边搅拌以溶解完全,溶解时水温为70℃;将步骤S2所得中间物料投入流化床包衣机,并对设备预热,当温度达到设定温度后,开启送料泵,并控制出风温度为85℃,取样以测试物料水分含量,若物料水分含量不高于1.0%,则停止干燥,冷却;
S3-2、取异麦芽酮糖醇4kg,加水溶解,边投料边搅拌以溶解完全,溶解时水温为50℃;重复步骤S3-1中的喷浆包衣过程;
S3-3、过筛后即得颗粒状所述功能性复配代糖。
应用实施例2
本应用实施例提供一种冻柠茶,包括:
本应用实施例再提供一种如上所述冻柠茶的制备方法,步骤包括:
S1、取立顿拼配茶叶40g,装入滤茶袋并放入煮茶桶中,冲入95℃热水1000mL,提拉茶袋4次后中小火焖煮8分钟,离火并用两茶桶做拉茶冲撞10次,煮10分钟后,离火再拉茶冲撞10次,静置5分钟后滤出茶汤,加入1000g冰块待用;
S2、取雪克杯,放入黄柠檬4片以及青柠檬1片碾压出汁后,放入对切的小青橘挤汁;
S3、取步骤S1所得待用茶汤180mL、冰块150g、如实施例2所述的功能性复配代糖6.3g,倒入步骤S2的雪克杯中,补水至480mL,即得所述冻柠茶。
经感官品评,与蔗糖口感基本一致。
综上所述,本发明基于不同原料的甜感风味特性,利用呈味间的相互作用,从而增加代糖的口感饱满度,开发出在味质上接近蔗糖的功能性复配代糖。该功能性复配代糖具有与蔗糖相似的甜感与饱满度,适合应用于各类茶饮、烘焙或乳制品等食品中。
以上所述仅为本发明较佳的实施例,并非因此限制本发明的实施方式及保护范围,对于本领域技术人员而言,应当能够意识到凡运用本发明说明书内容所作出的等同替换和显而易见的变化所得到的方案,均应当包含在本发明的保护范围内。
Claims (10)
3.一种如权利要求1-2任一项所述功能性复配代糖的制备方法,其特征在于,步骤包括:
S1、分别取菊粉、甜菊糖以及葡萄糖酸内酯,加水溶解并煮沸,待冷却后加入乙醇溶液,静置、过滤、烘干、粉碎、过筛,得预制粉料;
S2、分别取氯化钾、氯化钠、木糖醇、阿洛酮糖、谷氨酸钠、柠檬酸钠以及异麦芽酮糖醇,粉碎后过筛,与水苏糖、罗汉果甜苷以及步骤S1所得预制粉料混合,干法制粒后,过筛并除尘,得中间物料;
S3、取异麦芽酮糖醇,加水溶解后,对步骤S2所得中间物料流化包衣两次,干燥并过筛,即得颗粒状所述功能性复配代糖。
4.根据权利要求3所述的制备方法,其特征在于,步骤S1中,加水溶解后煮沸至105℃-115℃,并控制水分含量为5%-15%。
5.根据权利要求3所述的制备方法,其特征在于,步骤S1中,待冷却至78℃以下后,加入乙醇溶液,并静置5h以上。
6.根据权利要求3所述的制备方法,其特征在于,步骤S2中,粉碎后过80目筛。
7.根据权利要求3所述的制备方法,其特征在于,步骤S2中,干法制粒过程中的筛网为40目。
8.根据权利要求3所述的制备方法,其特征在于,步骤S3中,取异麦芽酮糖醇,加水溶解,溶解时水温不低于70℃。
9.根据权利要求3所述的制备方法,其特征在于,步骤S3中,所述流化包衣包括:将所述中间物料投入流化床包衣机,并对设备预热,当温度达到设定温度后,开启送料泵,并控制出风温度,物料水分含量不高于1.0%时,停止干燥,待冷却后重复上述步骤一次。
10.根据权利要求9所述的制备方法,其特征在于,所述出风温度不高于105℃。
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