CN114947101A - 一种饮料用的带甜味的甜橙香精及其制备方法及其应用 - Google Patents
一种饮料用的带甜味的甜橙香精及其制备方法及其应用 Download PDFInfo
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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Abstract
本发明公开了一种饮料用的带甜味的甜橙香精及其制备方法及其应用。甜橙香精,包括葡萄糖基甜菊糖苷20‑30份;甜橙油8‑20份;抗坏血酸0.2‑0.5份;溶剂48‑74份。一直以来,如何降低甜菊糖苷的后苦味成为最关注的问题。本申请以甜叶菊叶为原料,利用酶改性在甜菊糖苷的结构中引入一些新的糖分子,得到甜味改善的葡萄糖基甜菊糖苷,从而使得甜橙饮料具有自然的甜味。采用本申请的甜橙香精,使用较少的添加质量便能使橙汁具有足够的甜味和甜橙味,并且中间带有淡淡的柠檬清香,与此同时不影响橙汁原本的澄清度,十分有利于橙汁饮品的稳定性。
Description
技术领域
本发明涉及食品香精领域,尤其是涉及一种饮料用的带甜味的甜橙香精及其制备方法及其应用。
背景技术
随着人们对健康的重视,使低糖食品愈趋流行,人们需要安全、天然的甜味剂。目前的甜味剂多为合成甜味剂,口感较差。后来发现了甜菊糖苷,甜菊糖苷被誉为“最佳天然甜味剂”,是继蔗糖、甜菜糖之外的第3种有健康作用和开发价值的天然糖源,在国际上被誉为“世界第三糖源”。
甜菊苷分子式为C38H60O18,分子量为805,结构式在水中的溶解度较低,只有1.25g·L-1。甜叶菊中的甜菊苷成分占糖苷总量的60%-70%,其甜度约为蔗糖的270-300倍,但是甜菊苷有一定程度的薄荷醇味,后苦味较为明显,整体的甜味口感不是很好。早期因口感上的缺陷,在一定程度上限制了甜菊苷的商业发展。
近几年,市场上常用复配的方式来掩盖它的薄荷醇味和后苦味,添加甜味增强剂和掩盖剂混合得到复配型甜味剂,减少不良口味。但这样的方式是通过“掩盖”口味的方式达到目的,并不能从本质上解决苦涩感,应用到口味较淡的饮料中,仍然会有后味的苦涩感。因此,为了同时满足在健康的基础上满足甜味的自然干,减少后味的苦涩,仍需要进一步改进。
发明内容
为了同时满足在健康的基础上满足甜味的自然干,减少后味的苦涩,本申请提供一种饮料用的带甜味的甜橙香精及其制备方法及其应用。
第一方面,本申请提供一种饮料用的带甜味的甜橙香精,包括以下质量份数的组分:
葡萄糖基甜菊糖苷20-30份;
甜橙油8-20份;
抗坏血酸0.2-0.5份;
溶剂48-74份。
优选的,所述甜橙香精中各组分的质量份数为:
葡萄糖基甜菊糖苷26-29份;
甜橙油14-17份;
抗坏血酸0.2-0.5份;
溶剂50-65份。
一直以来,如何降低甜菊糖苷的后苦味成为最关注的问题。本申请以甜叶菊叶为原料,利用酶改性在甜菊糖苷的结构中引入一些新的糖分子,得到甜味改善的葡萄糖基甜菊糖苷,从而使得甜橙饮料具有自然的甜味。
优选的,所述甜橙油由5倍甜橙油、10倍甜橙油和无萜橙油以1:(1-3):(5-10)的质量比复配而成。
在本申请的甜橙味饮料的研究中,发现甜橙油饮料的澄清度不是很高。这是因为高倍橙油是把甜橙油中的萜类去掉,萜类去得多,倍数就越高,但是也会造成香气有损失。倍数低的香气的新鲜感更好,但是倍数低的在饮料用香精中的溶解性会差,因此需要进行平衡。随着进一步研究发现,通过5倍甜橙油、10倍甜橙油和无萜橙油以1:(1-3):(5-10)特定比例巧妙调整,不但能够获得澄清的甜橙饮料,而且香味很足,新鲜感很好。使甜橙饮料的澄清度得到改善,获得有甜味、健康且澄清的甜橙饮料香精。
优选的,所述甜橙油由5倍甜橙油、10倍甜橙油和无萜橙油以1:1(9-10)的质量比复配而成。
通过进一步限定5倍甜橙油、10倍甜橙油和无萜橙油的比例,使甜橙香精在饮料中的溶解性更好,进而使得饮料更澄清,同时甜橙香精的香橙味道更加充足。
优选的,所述溶剂是由水、乙醇和丙二醇以1:(70-95):(10-30)的质量比组成。
香精中含量占比最大的是溶剂,溶剂对各种原料的溶解性起着十分重要的作用,本申请中因为甜橙油对澄清度的影响,选择水、乙醇和丙二醇以1:(70-95):(10-30)的质量比组成的溶剂,能够使甜橙油更好地溶解,进一步减弱了甜橙香精对饮料澄清度的影响。
优选的,所述甜橙香精还包括柠檬醛和辛醛,所述甜橙油、柠檬醛和辛醛的质量比为100:(0.8-3.3):(0.15-1.0)。
优选的,所述甜橙香精还包括柠檬醛和辛醛,所述甜橙油、柠檬醛和辛醛的质量比为100:(2.1-2.6):(0.3-0.5)。
为了进一步丰富甜橙香精的风味,原本是将但又柠檬味的柠檬醛加入香精中增加清香的柠檬风味,但是在实际操作中发现容易想到并不是那么容易做到,当柠檬醛与上述复配的甜橙油一起存在与香精中时,最终加入饮料中的甜橙风味突然变弱。在反复实践和探索中发现,通过加入辛醛这种带有果香味的成分,微量的加入便能使香精中的甜橙味恢复原来的强度,并且保留着柠檬味。
第二方面,本申请提供一种饮料用的带甜味的甜橙香精的制备方法,先把抗坏血酸溶解于溶剂中,再加葡萄糖基甜菊糖苷和甜橙油,搅拌均匀。
优选的,与所述葡萄糖基甜菊糖苷一起加入的还有柠檬醛和辛醛。
第三方面,本申请提供一种甜橙饮料,将上述香精添加到橙汁中,添加质量为0.05-0.1%。
采用本申请的甜橙香精,使用较少的添加质量便能使橙汁具有足够的甜味和甜橙味,并且中间带有淡淡的柠檬清香,与此同时不影响橙汁原本的澄清度,十分有利于橙汁饮品的稳定性。
综上所述,本申请采用葡萄糖基甜菊糖苷,使得甜橙饮料具有自然的甜味。通过5倍甜橙油、10倍甜橙油和无萜橙油以1:(1-3):(5-10)特定比例巧妙调整,不但能够获得澄清的甜橙饮料,而且香味很足,新鲜感很好。将甜橙油与柠檬醛、辛醛以特定比例复配,使橙汁具有足够的甜橙味,并且中间带有淡淡的柠檬清香,与此同时不影响橙汁原本的澄清度,十分有利于橙汁饮品的稳定性。
具体实施方式
实施例和对比例中的葡萄糖基甜菊糖苷(购自皓天药业)、5倍甜橙油、10倍甜橙油和无萜橙油均购自江苏沣泽土畜产品有限公司。
实施例
实施例1
本实施例提供一种饮料用的带甜味的甜橙香精,先将0.2g抗坏血酸和1g水加入搅拌罐中,搅拌均匀后加入20g葡萄糖基甜菊糖苷、8g甜橙油(5倍甜橙油2g和无萜橙油6g)和73g的乙醇,转速20r/min下搅拌10min,获得饮料用的带甜味的甜橙香精。
实施例2
本实施例提供一种饮料用的带甜味的甜橙香精,先将0.5g抗坏血酸和0.5g水加入搅拌罐中,搅拌均匀后加入30g葡萄糖基甜菊糖苷、20g甜橙油(10倍甜橙油6g和无萜橙油14g)和47g的乙醇,转速30r/min下搅拌10min,获得饮料用的带甜味的甜橙香精。
实施例3
本实施例提供一种饮料用的带甜味的甜橙香精,先将0.5g抗坏血酸和0.5g水加入搅拌罐中,搅拌均匀后加入26g葡萄糖基甜菊糖苷、14g甜橙油(5倍甜橙油0.93g、10倍甜橙油3.27g和无萜橙油9.8g)和47g的乙醇,转速20r/min下搅拌10min,获得饮料用的带甜味的甜橙香精。
实施例4
本实施例提供一种饮料用的带甜味的甜橙香精,先将0.5g抗坏血酸和0.5g水加入搅拌罐中,搅拌均匀后加入29g葡萄糖基甜菊糖苷、17g甜橙油(5倍甜橙油1.13g、10倍甜橙油3.97g和无萜橙油11.9g)和47g的乙醇,转速20r/min下搅拌10min,获得饮料用的带甜味的甜橙香精。
实施例5
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例3的区别仅在于:5倍甜橙油、10倍甜橙油和无萜橙油的质量比为1:1:5,即5倍甜橙油2.0g、10倍甜橙油2.0g和无萜橙油10.0g。
实施例6
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例3的区别仅在于:5倍甜橙油、10倍甜橙油和无萜橙油的质量比为1:1:10,即5倍甜橙油1.0g、10倍甜橙油3.0g和无萜橙油10.0g。
实施例7
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例3的区别仅在于:5倍甜橙油、10倍甜橙油和无萜橙油的质量比为1:1:10,即5倍甜橙油1.27g、10倍甜橙油1.27g和无萜橙油11.45g。
实施例8
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例3的区别仅在于:5倍甜橙油、10倍甜橙油和无萜橙油的质量比为1:1:5,即5倍甜橙油1.17g、10倍甜橙油1.17g和无萜橙油11.67g。
实施例9
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例7的区别仅在于:与葡萄糖基甜菊糖苷一起加入的还有柠檬醛和辛醛,甜橙油、柠檬醛和辛醛的质量比为100:0.8:0.15,即柠檬醛0.112g,辛醛0.021g。
实施例10
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例7的区别仅在于:与葡萄糖基甜菊糖苷一起加入的还有柠檬醛和辛醛,甜橙油、柠檬醛和辛醛的质量比为100:3.3:1,即柠檬醛0.462g,辛醛0.14g。
实施例11
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例7的区别仅在于:与葡萄糖基甜菊糖苷一起加入的还有柠檬醛和辛醛,甜橙油、柠檬醛和辛醛的质量比为100:2.1:0.3,即柠檬醛0.294g,辛醛0.042g。
实施例12
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例7的区别仅在于:与葡萄糖基甜菊糖苷一起加入的还有柠檬醛和辛醛,甜橙油、柠檬醛和辛醛的质量比为100:2.6:0.5,即柠檬醛0.364g,辛醛0.07g。
实施例13
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例11的区别仅在于:溶剂为水、乙醇和丙二醇以1:70:10质量比组成,即水0.5g、乙醇33g和丙二醇14.2g。
实施例14
本实施例提供一种饮料用的带甜味的甜橙香精,与实施例11的区别仅在于:溶剂为水、乙醇和丙二醇以1:95:30质量比组成,即水0.5g、乙醇43g和丙二醇4.5g。
对比例
对比例1
与实施例1的区别在于,采用等质量甜菊糖苷等量代替葡萄糖基甜菊糖苷,甜菊糖苷购自浩天药业。
对比例2
与实施例9的区别在于,采用等质量的柠檬醛代替辛醛。
对比例3
与实施例9的区别在于,采用等质量的辛醛代替柠檬醛。
对比例4
与实施例9的区别在于,甜橙油、柠檬醛和辛醛的质量比为100:0.7:0.1。
性能检测
将实施例1-14和对比例1-3的香精加入100ml的橙汁饮料中,香精的添加量为0.1%,作为待测样品。
试验1甜度、涩度评价
选取3男3女共6位评定人员组成评定小组,按照表3的标准分别对样品的甜度和涩度进行评价。在评定前对评定人员进行培训,在一间无异味、无噪声的房间,评价实施例1-14与对比例1-3的样品,评价完一组样品后,用清水漱口清鼻,等待3min后,再进行下一个样品的评价。评价分数记录在表2中,去掉最低分和最高分,其余分数取平均值。
表1
评价项目 | 1~3分 | 4~6分 | 7~10分 |
甜度 | 微甜 | 较甜 | 甜 |
涩味 | 涩味小 | 较涩 | 涩 |
表2
试验2澄清度评价
目视法,以纯水的澄清度为10分,澄清8-10分,较澄清为4-7分,浑浊为1-3分,评价分数见表3。
试验3香味强度测试
甜橙味强度、柠檬味强度:1-3分弱,4-7分较强,8-10分强。
表3
经过上表2可知,本申请的葡萄糖基甜菊糖苷相对于甜菊糖苷没有涩味,且甜度相当,从而使得甜橙饮料具有自然的甜味,减少后味的涩感。
根据表3可知,实施例5-8的甜橙味的评价分大于实施例1-4,澄清度好于实施例1-4,说明只有当甜橙油是5倍甜橙油、10倍甜橙油和无萜橙油以1:(1-3):(5-10)特定比例巧妙调整,才能够获得澄清的甜橙饮料,而且香味很足,新鲜感很好。
根据表3可知,对比例2-4的甜橙味小于实施例9,澄清度差于实施例9,说明只有当甜橙油、柠檬醛和辛醛的质量比为100:(0.8-3.3):(0.15-1.0)复配时,使橙汁具有足够的甜橙味,并且中间带有淡淡的柠檬清香,与此同时不影响橙汁原本的澄清度,十分有利于橙汁饮品的稳定性。
本具体实施例仅仅是对本申请的解释,其并不是对本申请的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本申请的权利要求范围内都受到专利法的保护。
Claims (10)
1.一种饮料用的带甜味的甜橙香精,其特征在于,包括以下质量份数的组分:
葡萄糖基甜菊糖苷20-30份;
甜橙油8-20份;
抗坏血酸0.2-0.5份;
溶剂48-74份。
2.根据权利要求1所述的一种饮料用的带甜味的甜橙香精,其特征在于,所述甜橙香精中各组分的质量份数为:
葡萄糖基甜菊糖苷26-29份;
甜橙油14-17份;
抗坏血酸0.2-0.5份;
溶剂50-65份。
3.根据权利要求1所述的一种饮料用的带甜味的甜橙香精,其特征在于:所述甜橙油由5倍甜橙油、10倍甜橙油和无萜橙油以1:(1-3):(5-10)的质量比复配而成。
4.根据权利要求1所述的一种饮料用的带甜味的甜橙香精,其特征在于:所述甜橙油由5倍甜橙油、10倍甜橙油和无萜橙油以1:1(9-10)的质量比复配而成。
5.根据权利要求1-4任一所述的一种饮料用的带甜味的甜橙香精,其特征在于:所述溶剂由水、乙醇和丙二醇以1:(70-95):(10-30)的质量比组成。
6.根据权利要求1-4任一所述的一种饮料用的带甜味的甜橙香精,其特征在于:所述甜橙香精还包括柠檬醛和辛醛,所述甜橙油、柠檬醛和辛醛的质量比为100:(0.8-3.3):(0.15-1.0)。
7.根据权利要求1-4任一所述的一种饮料用的带甜味的甜橙香精,其特征在于:所述甜橙香精还包括柠檬醛和辛醛,所述甜橙油、柠檬醛和辛醛的质量比为100:(2.1-2.6):(0.3-0.5)。
8.一种如权利要求1所述的饮料用的带甜味的甜橙香精的制备方法,其特征在于:先把抗坏血酸溶解于溶剂中,再加葡萄糖基甜菊糖苷和甜橙油,搅拌均匀。
9.根据权利要求8所述的饮料用的带甜味的甜橙香精的制备方法,其特征在于:与所述葡萄糖基甜菊糖苷一起加入的还有柠檬醛和辛醛,所述柠檬醛、辛醛与甜橙油的质量比为(0.8-3.3):(0.15-1.0):100,或者(2.1-2.6):(0.3-0.5):100。
10.一种甜橙饮料,其特征在于,将权利要求1-7的任一所述的饮料用的带甜味的甜橙香精加入到橙汁饮料中,添加质量为0.05-0.1%。
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