CN113892627B

CN113892627B - Multi-stage compound sweetener and preparation process thereof

Info

Publication number: CN113892627B
Application number: CN202111139357.4A
Authority: CN
Inventors: 邹军; 邹阳; 刘梅森; 陈慧
Original assignee: Shenzhen Zinwi Biotech Co Ltd
Current assignee: Shenzhen Zinwi Biotech Co Ltd
Priority date: 2021-09-28
Filing date: 2021-09-28
Publication date: 2023-11-17
Anticipated expiration: 2041-09-28
Also published as: CN113892627A

Abstract

The application relates to the field of sweeteners, and particularly discloses a multi-stage compound sweetener and a preparation process thereof. The multi-stage compound sweetener comprises a front sweet composition, a rear sweet composition and an additive, wherein the weight ratio of the front sweet composition to the rear sweet composition to the additive is 1:1:1; the preparation method comprises the following steps: the method comprises the steps of firstly, respectively preparing a front sweet composition, a rear sweet composition and an additive, then adding the rear sweet composition and the additive into the front sweet composition, uniformly mixing, and drying to obtain the sweetener. The multistage compound sweetener provided by the application has the advantages of reducing the unpleasant taste of atomized liquid and meeting the demands of consumers through the synergistic effect of the raw materials.

Description

Multi-stage compound sweetener and preparation process thereof

Technical Field

The application relates to the technical field of sweeteners, in particular to a multi-stage compound sweetener and a preparation process thereof.

Background

With the continuous development of society and the continuous improvement of consumer demands, electronic atomization devices are more and more frequent, and an atomized liquid plays a main role in the electronic atomization devices, so that in order to meet the demands of consumers on the electronic atomization devices, a sweetener is usually required to be added into the atomized liquid to change the sucking taste of the atomized liquid.

At present, the sweetener in the atomized liquid in the related art generally comprises acesulfame potassium, saccharin sodium, sodium cyclamate and the like, and can meet certain sweetness, but some sweeteners have the characteristics of bitter taste after metal and impure taste, and when the sweetener is applied to the raw materials of the atomized liquid, the taste of the atomized liquid is not good easily, and the requirements of consumers are not met easily.

Disclosure of Invention

In order to reduce the unpleasant taste of the atomized liquid and meet the demands of consumers, the application provides a multi-stage compound sweetener and a preparation process thereof.

In a first aspect, the present application provides a multi-stage compound sweetener, which adopts the following technical scheme:

a multi-level compound sweetener, which comprises a front sweet taste composition, a rear sweet taste composition and an additive, wherein the weight ratio of the front sweet taste composition to the rear sweet taste composition to the additive is 1:1:1;

the pre-sweet composition is prepared from the following raw materials in parts by weight: 60-75 parts of stevioside, 2-8 parts of aspartame, 7-15 parts of D-tagatose and 7-15 parts of D-psicose;

the post-sweetness composition is prepared from the following raw materials in parts by weight: 0.5-2.5 parts of neotame, 8-20 parts of hesperetin dihydrochalcone glucoside, 10-20 parts of maltitol and 25-35 parts of mannitol;

the additive is prepared from the following raw materials in parts by weight: 1-10 parts of liquiritin, 2-8 parts of citric acid, 1-5 parts of sodium chloride and 1-5 parts of glycine.

By adopting the technical scheme, the multi-stage compound sweetener disclosed by the application has the advantages that the front sweet composition and the rear sweet composition are compounded in a double-layer manner, and the additive is added, so that the multi-stage compound sweetener has good fragrance through the synergistic effect of the raw materials, reduces the irritation and the miscellaneous taste, ensures that the aftertaste is more comfortable, and is convenient for meeting the demands of consumers.

The stevioside is a glycoside extracted from leaves of stevia rebaudiana Bertoni of Compositae, has the characteristics of high sweetness and low calorie, is high in safety, free of any toxicity and low in calorific value, can be suitable for patients suffering from diabetes and obesity, has the characteristics of cooling and sweet, is applied to raw materials of a sweetener, and can enable consumers to experience fresh feeling by preparing atomized liquid by using the sweetener. Aspartame is a natural functional oligosaccharide, has high sweetness, is not easy to deliquesce, does not cause caries, and has no bitter taste or metallic aftertaste. When the usage amount of the stevioside is excessive, bitter taste can be generated, and the aspartame is applied to the raw materials of the sweetener, so that the usage amount of the stevioside can be reduced, the bitter taste of the sweetener is further reduced, the miscellaneous taste of the atomized liquid prepared by the sweetener is reduced, and the requirements of consumers are met conveniently. D-tagatose is a naturally occurring monosaccharide with excellent nutritional properties such as low caloric value, zero glycemic index, glycemic inactivation, no caries, prebiotic effect, and antioxidant activity; the D-psicose has almost zero heat quantity, has the advantages of high sweetness, good solubility, low calorie and the like, is applied to the raw materials of the sweetener, reduces the unpleasant taste of the sweetener by mutually matching the D-tagatose and the D-psicose with stevioside and aspartame, and is favorable for enabling the atomized liquid prepared by the sweetener to meet the demands of consumers.

The neotame has the advantages of synergistic sweet taste, purity, no bitter, astringent and metallic peculiar smell, low caloric value and good post-sweetness characteristic, is applied to the raw materials of the sweetener, and can be added into the atomized liquid without foreign taste, and can be maintained for a long time, so that the requirements of consumers are met. The hesperetin dihydrochalcone glucoside is a low-calorie non-nutritive artificial synthetic sweetener, has high sweetness, pure sweetness and no unpleasant bitter taste and aftertaste, also has fruit flavor, has the characteristics of flavoring, flavoring and bitter masking, can improve the bad astringency and aftertaste, and ensures that the sweetener has no foreign taste. The maltitol has high sweetness, low heat and good safety, the mannitol has refreshing sweetness and cooling sense, and through the synergistic effect among the raw materials, the consumers can continuously experience the sweetness of the atomized liquid, the miscellaneous flavor is reduced, and the requirements of the consumers are met.

The glycyrrhizin belongs to flavonoid compounds, has an antioxidation effect, is applied to raw materials of the sweetener, and can enable the atomized liquid to have antioxidation effect by adding the sweetener into the atomized liquid. As the stevioside has bitter taste, the citric acid can improve the bitter taste of the stevioside, and the sour taste of the citric acid also has the effect of enhancing the sweet taste, and the citric acid can be applied to raw materials of the sweetener to play a role in blending. Sodium chloride and glycine can accelerate the sweet taste feeling speed, and can enable consumers to experience sweet taste more quickly, so that the requirements of the consumers are met.

Preferably, the pre-sweet composition is prepared from the following raw materials in parts by weight: 65-70 parts of stevioside, 4-7 parts of aspartame, 8-12 parts of D-tagatose and 8-12 parts of D-psicose;

the post-sweetness composition is prepared from the following raw materials in parts by weight: 1-1.8 parts of neotame, 13-17 parts of hesperetin dihydrochalcone glucoside, 12-18 parts of maltitol and 27-33 parts of mannitol;

the additive is prepared from the following raw materials in parts by weight: 3-8 parts of liquiritin, 4-7 parts of citric acid, 2-4 parts of sodium chloride and 2-4 parts of glycine.

Through adopting above-mentioned technical scheme, through optimizing the weight ratio of each raw materials in front sweetener layer, back sweetener layer, the additive, can reduce the miscellaneous taste of sweetener, be convenient for satisfy consumer's demand.

Preferably, the hesperetin dihydrochalcone glucoside is prepared by the following method:

s1: adding potassium hydroxide solution into hesperidin, stirring uniformly, and standing for 25-35min to obtain mixed solution A;

s2: adding a palladium-carbon catalyst into the mixed solution A, continuously introducing hydrogen for 2-4 hours, uniformly stirring, filtering the palladium-carbon catalyst, and regulating the pH value to 6-8 to obtain a mixed solution B;

s3: adding water to dilute the mixed solution B, regulating pH to 1-2, refluxing at 200-260 deg.C for 1.5-2.5 hr, cooling to room temperature, extracting, and heating the extract at 80-90 deg.C for 15-30min to obtain hesperetin dihydrochalcone glucoside.

By adopting the technical scheme, the raw materials are used for preparing the hesperetin dihydrochalcone glucoside, so that the preparation method has the advantage of simplicity and convenience, and the hesperetin dihydrochalcone glucoside can better play a role.

Preferably, 5mL of potassium hydroxide solution is added into each 1g of hesperidin, the mass concentration of the potassium hydroxide solution is 10-15%, and the weight ratio of the hesperidin to the palladium-carbon catalyst is (25-35): (1-3) to 1g of hesperidin was added 7mL of water.

By adopting the technical scheme, the weight or volume of the hesperidin, the potassium hydroxide solution, the palladium-carbon catalyst and the water are limited, which is favorable for better preparing the hesperetin dihydrochalcone glucoside and better enabling the hesperetin dihydrochalcone glucoside to play a role.

Preferably, the pre-sweet composition and the post-sweet composition further comprise 5-10 parts by weight of a shaping agent respectively.

By adopting the technical scheme, the addition of the shaping agent can keep the original sweetness of the front sweet composition and the rear sweet composition for a long time, reduce the loss of sweetness, release the sweetness when being used by consumers, and be convenient for meeting the demands of the consumers.

Preferably, the sizing agent is prepared by the following method: uniformly mixing guar gum and xanthan gum, adding water, stirring at 75-85deg.C for 50-70min, and cooling to room temperature to obtain a setting agent;

wherein, the weight ratio of guar gum, xanthan gum and water is (5-7): (3-5): (10-15).

By adopting the technical scheme, the sizing agent is prepared by adopting the raw materials, so that the sizing agent has the advantage of simple preparation, and can better play a role.

The hydroxyl groups in the guar gum and the xanthan gum can form hydrogen bonds with the hydroxyl groups in the raw materials of the pre-sweet composition, the post-sweet composition and the additive, are mutually fixed, can be used as the sizing agent of each layer, can also improve the microstructure stability of the sweetener, can enable sweet substances to be rapidly disintegrated only when encountering salivary amylase, gradually release sweet taste, can reduce the loss of sweet taste when not used, and is beneficial to meeting the demands of consumers.

In a second aspect, the application provides a preparation process of a multi-stage compound sweetener, which adopts the following technical scheme:

a preparation process of a multi-stage compound sweetener comprises the following steps:

s1: mixing stevioside, aspartame, D-tagatose and D-psicose, grinding at 600-1000r/min for 30-60min, and sieving with 300-400 mesh sieve to obtain pre-sweet composition powder;

s2: mixing neotame, hesperetin dihydrochalcone glucoside, maltitol and mannitol, grinding for 15-30min at 600-1000r/min, and sieving with 90-110 mesh sieve to obtain final sweet composition powder;

s3: uniformly mixing liquiritin, citric acid, sodium chloride and glycine, grinding for 10-20min under 600-1000r/min, and sieving with 90-110 mesh sieve to obtain additive;

s4: mixing the rear sweet composition powder, additives and water, uniformly stirring at the temperature of 5-15 ℃ and humidity of 70-80%, adding into the front sweet composition powder, uniformly stirring, and drying at the temperature of (-75) - (-15) KPa and 45-55 ℃ until the water content is below 0.1-0.15%, thus obtaining the multi-level compound sweetener;

wherein the weight of the water is 2-5.5wt% of the total weight of the front sweet taste composition, the rear sweet taste composition and the additive.

By adopting the technical scheme, the front sweet composition, the rear sweet composition and the additive are firstly prepared, and then the rear sweet composition and the additive are added into the front sweet composition, so that the mixing is more uniform, the front sweet composition and the rear sweet composition can play a larger role, the taste of impurities can be reduced while the sweetness is unchanged, the atomized liquid with the sweetener has pure taste and basically no taste of impurities, and the requirements of consumers can be met conveniently.

Preferably, 5-10 parts by weight of the setting agent is added together with the post-sweetener composition powder when it is added to the pre-sweetener composition powder.

By adopting the technical scheme, the addition of the shaping agent can realize the shaping effect on the sweet taste, so that the front sweet taste composition and the rear sweet taste composition reduce the loss of the sweet taste, and the requirements of consumers are met conveniently.

In summary, the application has the following beneficial effects:

1. the application adopts the combination of the front sweet composition, the rear sweet composition and the additive, when the sweetener is used by consumers, the sweetness of the sweetener can be perceived layer by layer, the requirements of the consumers can be met conveniently, the front sweetness of the sweetener is more prominent through the synergistic effect among stevioside, aspartame, D-tagatose and D-psicose, the rear sweetness of the sweetener can be increased through the synergistic effect among neotame, hesperetin dihydrochalcone glucoside, maltitol and mannitol, and the sweetness can be improved through the cooperation among glycyrrhizin, citric acid, sodium chloride and glycine, and the requirements of the consumers can be met more easily.

2. According to the application, the setting agent is preferably adopted, guar gum and xanthan gum are selected as raw materials of the setting agent, so that hydrogen bonds are formed between the setting agent and hydroxyl groups with sweet molecules, the setting agent and the hydroxyl groups are mutually fixed, the structural stability is enhanced, the loss of sweet taste is reduced, and the requirements of consumers are met conveniently.

Detailed Description

The present application will be described in further detail with reference to examples.

Raw materials

The stevioside is selected from Jiangsu Miao biosciences, inc.; aspartame is selected from the group consisting of Jinan Meiweida Biotechnology Co., ltd; d-tagatose is selected from Shaanxi Saen Biotechnology Co., ltd; d-psicose is selected from Shandong Duckweed Biotechnology Co., ltd; neotame is selected from Shenzhen Lefu Biotechnology Co., ltd; maltitol is selected from Hebei Runfu Biotech Co.Ltd; mannitol is selected from Henan Ruidelenate Biotech Co., ltd; the glycyrrhizin is selected from Siamprenes bioengineering Co., ltd; the citric acid is selected from Xin chemical products limited company of Henan Ming; glycine is selected from Qiansheng biotechnology limited company in Hebei; hesperidin is selected from Changsha He Biotechnology Co., ltd; the palladium on carbon catalyst is selected from the group consisting of wuhan's biosciences limited; guar gum is selected from Henan Rong Shen chemical Co., ltd; xanthan gum is selected from Zhengzhou kernel chemostat products.

Preparation example

Preparation example 1

An hesperetin dihydrochalcone glucoside, which is prepared by the following method:

s1: adding 125L of potassium hydroxide solution into 25kg of hesperidin, uniformly stirring, and standing for 25min to obtain a mixed solution A;

s2: adding 1kg of palladium-carbon catalyst into the mixed solution A, continuously introducing hydrogen for 2 hours, uniformly stirring, filtering the palladium-carbon catalyst, and regulating the pH value to 6 by using hydrochloric acid to obtain a mixed solution B;

s3: adding 175kg of water into the mixed solution B for dilution, regulating the pH value to 1 by using hydrochloric acid, refluxing for 1.5 hours at the temperature of 200 ℃, cooling to room temperature, extracting by using ethyl acetate, heating the extract at the temperature of 80 ℃ for 15min, and volatilizing the ethyl acetate to obtain the auraptene dihydrochalcone glucoside;

wherein the mass concentration of the potassium hydroxide solution is 10 percent, and the mass concentration of the hydrochloric acid is 30 percent.

Preparation example 2

s1: adding 150kg of potassium hydroxide solution into 30kg of hesperidin, uniformly stirring, and standing for 30min to obtain a mixed solution A;

s2: adding 2kg of palladium-carbon catalyst into the mixed solution A, continuously introducing hydrogen for 3 hours, uniformly stirring, filtering the palladium-carbon catalyst, and regulating the pH value to 7 by using hydrochloric acid to obtain a mixed solution B;

s3: adding 210kg of water into the mixed solution B for dilution, regulating the pH value to 1.5 by using hydrochloric acid, refluxing for 2 hours at the temperature of 230 ℃, cooling to room temperature, extracting by using ethyl acetate, heating the extract at the temperature of 85 ℃ for 20min, and volatilizing the ethyl acetate to obtain the auraptene dihydrochalcone glucoside;

wherein the mass concentration of the potassium hydroxide solution is 13%, and the mass concentration of the hydrochloric acid is 35%.

Preparation example 3

s1: adding 175kg of potassium hydroxide solution into 35kg of hesperetin, uniformly stirring, and standing for 35min to obtain a mixed solution A;

s2: adding 3kg of palladium-carbon catalyst into the mixed solution A, continuously introducing hydrogen for 4 hours, uniformly stirring, filtering the palladium-carbon catalyst, and regulating the pH value to 8 by using hydrochloric acid to obtain a mixed solution B;

s3: diluting the mixed solution B with 245kg of water, regulating pH to 2 with hydrochloric acid, refluxing at 260 ℃ for 2.5h, cooling to room temperature, extracting with ethyl acetate, heating the extract at 90 ℃ for 30min, and volatilizing the ethyl acetate to obtain auraptene dihydrochalcone glucoside;

wherein the mass concentration of the potassium hydroxide solution is 15%, and the mass concentration of the hydrochloric acid is 38%.

Preparation example 4

A sizing agent, which is prepared by the following method:

uniformly mixing 5kg of guar gum and 3kg of xanthan gum, adding 10kg of water, stirring at 75 ℃ for 50min, and cooling to room temperature to obtain the sizing agent.

Preparation example 5

A sizing agent, which is prepared by the following method:

6kg of guar gum and 4kg of xanthan gum are uniformly mixed, 13kg of water is added, and the mixture is stirred for 60 minutes at the temperature of 80 ℃ and then cooled to room temperature, so as to obtain the sizing agent.

Preparation example 6

A sizing agent, which is prepared by the following method:

7kg of guar gum and 5kg of xanthan gum are uniformly mixed, 15kg of water is added, and the mixture is stirred for 70min at the temperature of 85 ℃ and then cooled to room temperature, so as to obtain the sizing agent.

Examples

Table 1 weight of each raw material (unit: kg) for sweetener in examples 1-6

Example 1

The raw material proportions of the multi-stage compound sweetener are shown in table 1.

Wherein, hesperetin dihydrochalcone glucoside is obtained by adopting a preparation example 1.

s1: mixing stevioside, aspartame, D-tagatose and D-psicose, grinding at 600r/min for 30min, and sieving with 300 mesh sieve to obtain pre-sweet composition powder;

s2: mixing neotame, hesperetin dihydrochalcone glucoside, maltitol and mannitol, grinding for 15min at 600r/min, and sieving with 90 mesh sieve to obtain a final sweet composition powder;

s3: uniformly mixing liquiritin, citric acid, sodium chloride and glycine, grinding for 10min under the condition of 600r/min, and sieving with a 90-mesh sieve to obtain an additive;

s4: mixing the rear sweet composition powder, the additive and water, uniformly stirring at the temperature of 5 ℃ and humidity of 70%, then adding the mixture into the front sweet composition powder, uniformly stirring, and then drying at the temperature of-75 KPa and 45 ℃ until the water content is below 0.1%, thus obtaining the multi-level compound sweetener;

wherein the weight of the water is 2wt% of the total weight of the front sweet taste composition, the rear sweet taste composition and the additive.

Examples 2 to 6

A multi-stage compound sweetener is different from example 1 in that the raw material ratios of the sweetener are shown in Table 1.

Example 7

The multi-stage compound sweetener differs from example 6 in that the sweetener is prepared by a different process from that of example 2.

Example 8

The multi-stage compound sweetener differs from example 6 in that the sweetener is prepared by a different process from that of example 3.

Example 9

A multi-stage compound sweetener that differs from example 8 in the process of preparing the sweetener.

A multi-stage compound sweetener comprising the steps of:

s1: mixing stevioside, aspartame, D-tagatose and D-psicose, grinding at 800r/min for 45min, and sieving with 350 mesh sieve to obtain pre-sweet composition powder;

s2: mixing neotame, hesperetin dihydrochalcone glucoside, maltitol and mannitol, grinding for 27min at 800r/min, and sieving with 100 mesh sieve to obtain a final sweet composition powder;

s3: uniformly mixing liquiritin, citric acid, sodium chloride and glycine, grinding for 15min under the condition of 800r/min, and sieving with a 100-mesh sieve to obtain an additive;

s4: mixing the rear sweet composition powder, the additive and water, uniformly stirring at the temperature of 10 ℃ with the humidity of 75%, then adding the mixture into the front sweet composition powder, uniformly stirring, and then drying at the temperature of-45 KPa and 50 ℃ until the water content is below 0.12%, thus obtaining the multi-level compound sweetener;

wherein the weight of the water is 3.5wt% of the total weight of the front sweet taste composition, the rear sweet taste composition and the additive.

Example 10

A multi-stage compound sweetener comprising the steps of:

s1: mixing stevioside, aspartame, D-tagatose and D-psicose, grinding at 1000r/min for 60min, and sieving with 400 mesh sieve to obtain pre-sweet composition powder;

s2: mixing neotame, hesperetin dihydrochalcone glucoside, maltitol and mannitol, grinding for 30min at 1000r/min, and sieving with 110 mesh sieve to obtain a final sweet composition powder;

s3: uniformly mixing liquiritin, citric acid, sodium chloride and glycine, grinding for 20min under the condition of 1000r/min, and sieving with 110 mesh sieve to obtain the additive;

s4: mixing the rear sweet composition powder, the additive and water, uniformly stirring at the temperature of 15 ℃ under the humidity of 80%, then adding the mixture into the front sweet composition powder, uniformly stirring, and then drying at the temperature of-15 KPa and 55 ℃ until the water content is below 0.15%, thus obtaining the multi-level compound sweetener;

wherein the weight of the water is 5.5wt% of the total weight of the front sweet taste composition, the rear sweet taste composition and the additive.

Table 2 weight of sweetener raw materials (unit: kg) in examples 11-13

Example 11

The difference between the multi-stage compound sweetener and the sweetener of example 10 is that a setting agent is also added into the raw materials of the sweetener, and the preparation method is different, and when the rear sweet composition powder is added into the front sweet composition powder, the setting agent is added together, and the raw material proportion is shown in table 2.

Wherein, the hesperetin dihydrochalcone glucoside is prepared by adopting a preparation example 3, and the sizing agent is prepared by adopting a preparation example 4.

Examples 12 to 13

A multi-stage compound sweetener is distinguished from example 11 in that the sweetener has different raw material ratios, and the raw material ratios are shown in Table 2.

Example 14

A multi-stage compound sweetener is distinguished from example 12 in that the setting agent is prepared from different materials and is prepared by using preparation example 5.

Example 15

A multi-stage compound sweetener is distinguished from example 12 in that the sizing agent is prepared from different materials by using preparation example 6.

Example 16

A multi-stage built sweetener which differs from example 12 in that the sizing agent is replaced by an equivalent amount of guar gum in the stock.

Example 17

A multi-stage built sweetener which differs from example 12 in that the guar gum is replaced with an equal amount of xanthan gum in the stock of the styling agent.

Comparative example

Comparative example 1

A multi-level compound sweetener that differs from example 10 in that the pre-sweetener composition is replaced with an equivalent amount of the post-sweetener composition in the sweetener's raw material.

Comparative example 2

A multi-level compound sweetener that differs from example 10 in that the sweetener source is replaced with an equivalent amount of pre-sweetener composition in the post-sweetener composition.

Comparative example 3

A multi-stage compound sweetener differs from example 14 in that no additives are added to the sweetener feedstock.

Comparative example 4

A multi-level compound sweetener that differs from example 10 in that the equivalent amount of maltitol is substituted for the hesperetin dihydrochalcone glucoside in the starting material of the post sweetener composition.

Performance test

Some of the atomized liquids prepared from the sweeteners obtained in examples 1 to 17 and comparative examples 1 to 4 were taken as preparation samples, wherein the atomized liquid formulations were as follows: the following performance tests were carried out with 65 parts of propylene glycol, 20 parts of glycerin, 15 parts of tobacco extract, 8 parts of tobacco essence and 5 parts of sweetener, and the test results are shown in table 5.

Detection method

And selecting 36 persons of the suction evaluation staff, wherein each person has a classification table of the visual indexes and the grades of the atomized liquid, sucking the atomized liquid by using a three-section suction evaluation method, scoring according to the visual indexes in the table 3 and the scores in the table 4, and recording the scores in the table 5.

Wherein, the first file is recorded for 5 minutes; second gear record 4 points; third gear is recorded as 3 minutes; fourth gear is recorded as 2 points; five gears are recorded as 1 minute; the 0 step marks 0 point.

TABLE 3 visual index and grade classification table

Table 4 three-section score distribution table

The score calculation mode is as follows:

the initial stage:

sniffing = sniffing/5*5; inlet note = (inlet note + smoke)/10 x 10;

throat-entering incense= (throat feel + nasal cavity feeling)/20×15

Initial stage = sniffing + inlet + throat-entering

Intermediate stage:

intermediate stage = top note = (flavour + mouthfeel)/35 x 50

Tail section:

tail aroma = off-taste/5*5; residual fragrance = residual feel/5 x 15

Tail segment = Tail incense + residual incense

General rating = initial stage + intermediate stage + tail section

Table 5 sensory level record table

As can be seen from Table 5, the multi-stage compound sweetener provided by the application has good fragrance through the synergistic effect of the raw materials, reduces the irritation and the unpleasant taste, ensures that the aftertaste is more comfortable, and is convenient for meeting the demands of consumers.

By comparing example 10 with comparative examples 1-2, it can be seen that the unpleasant taste of the atomized liquid prepared by using the sweetener is significantly reduced, the irritation is reduced, and the consumer's needs are satisfied by the compounding of the front sweetener composition and the rear sweetener composition, and by the synergistic effect between the respective materials of the front sweetener composition and the rear sweetener composition.

By comparing the example 14 with the comparative example 3, it can be seen that the setting agent is added into the raw materials of the sweetener, and the taste of the atomized liquid prepared by using the sweetener is obviously enhanced through the synergistic effect between the raw materials, so that the atomized liquid has good aftertaste and is easy to meet the demands of consumers.

By comparing the combination of example 14 with comparative example 4, it can be seen that the addition of hesperetin dihydrochalcone glucoside to the raw materials of the post-sweetener composition significantly reduces the mouthfeel of the atomized liquid prepared using the sweetener, reduces the off-flavor, and facilitates meeting the consumer's needs by the synergistic effect between the raw materials.

The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.

Claims

1. A multi-stage compound sweetener, characterized in that: comprises a front sweet taste composition, a rear sweet taste composition and an additive, wherein the weight ratio of the front sweet taste composition to the rear sweet taste composition to the additive is 1:1:1;

the additive is prepared from the following raw materials in parts by weight: 1-10 parts of liquiritin, 2-8 parts of citric acid, 1-5 parts of sodium chloride and 1-5 parts of glycine;

the hesperetin dihydrochalcone glucoside is prepared by the following method:

s3: adding water into the mixed solution B for dilution, adjusting the pH value to be 1-2, refluxing for 1.5-2.5h at the temperature of 200-260 ℃, cooling to room temperature, extracting, and heating the extract at the temperature of 80-90 ℃ for 15-30min to obtain the hesperetin dihydrochalcone glucoside;

5mL of potassium hydroxide solution is added into each 1g of hesperidin, the mass concentration of the potassium hydroxide solution is 10-15%, and the weight ratio of the hesperidin to the palladium-carbon catalyst is (25-35): (1-3) adding 7mL of water to each 1g of hesperidin;

the front sweet composition and the rear sweet composition also respectively comprise 5-10 parts by weight of a shaping agent;

the sizing agent is prepared by the following method: uniformly mixing guar gum and xanthan gum, adding water, stirring at 75-85deg.C for 50-70min, and cooling to room temperature to obtain a setting agent;

2. A multi-stage compound sweetener according to claim 1, wherein: the pre-sweet composition is prepared from the following raw materials in parts by weight: 65-70 parts of stevioside, 4-7 parts of aspartame, 8-12 parts of D-tagatose and 8-12 parts of D-psicose;

3. A process for preparing a multi-level compound sweetener according to any one of claims 1-2, comprising the steps of:

4. The process according to claim 3, wherein 5 to 10 parts by weight of the setting agent is added together with the post-sweetener composition powder when the post-sweetener composition powder is added to the pre-sweetener composition powder.