CN115251353A - Low-sugar low-calorie sweetener and preparation method thereof - Google Patents
Low-sugar low-calorie sweetener and preparation method thereof Download PDFInfo
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- CN115251353A CN115251353A CN202210726024.XA CN202210726024A CN115251353A CN 115251353 A CN115251353 A CN 115251353A CN 202210726024 A CN202210726024 A CN 202210726024A CN 115251353 A CN115251353 A CN 115251353A
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- 235000013615 non-nutritive sweetener Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000000832 Ayote Nutrition 0.000 claims abstract description 114
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 114
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 114
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 114
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 114
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 82
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 82
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 49
- 239000003765 sweetening agent Substances 0.000 claims abstract description 49
- 150000004676 glycans Chemical class 0.000 claims abstract description 34
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 34
- 239000005017 polysaccharide Substances 0.000 claims abstract description 34
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical class O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 33
- -1 amino cyclodextrin Chemical compound 0.000 claims abstract description 32
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 29
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000839 emulsion Substances 0.000 claims abstract description 15
- 238000001694 spray drying Methods 0.000 claims abstract description 15
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 239000004382 Amylase Substances 0.000 claims abstract description 12
- 102000013142 Amylases Human genes 0.000 claims abstract description 12
- 108010065511 Amylases Proteins 0.000 claims abstract description 12
- 235000019418 amylase Nutrition 0.000 claims abstract description 12
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 12
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000012141 vanillin Nutrition 0.000 claims abstract description 12
- 239000003094 microcapsule Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 31
- 239000000243 solution Substances 0.000 claims description 23
- 239000008367 deionised water Substances 0.000 claims description 19
- 229910021641 deionized water Inorganic materials 0.000 claims description 19
- 238000001035 drying Methods 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- ZMANZCXQSJIPKH-UHFFFAOYSA-N Triethylamine Chemical compound CCN(CC)CC ZMANZCXQSJIPKH-UHFFFAOYSA-N 0.000 claims description 15
- 239000000853 adhesive Substances 0.000 claims description 14
- 230000001070 adhesive effect Effects 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- 238000005119 centrifugation Methods 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- WTBAHSZERDXKKZ-UHFFFAOYSA-N octadecanoyl chloride Chemical compound CCCCCCCCCCCCCCCCCC(Cl)=O WTBAHSZERDXKKZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000002390 rotary evaporation Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 5
- FXHOOIRPVKKKFG-UHFFFAOYSA-N N,N-Dimethylacetamide Chemical compound CN(C)C(C)=O FXHOOIRPVKKKFG-UHFFFAOYSA-N 0.000 claims description 5
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 5
- KXUYYFNHOZRVKP-UHFFFAOYSA-N ethanol;4-hydroxy-3-methoxybenzaldehyde Chemical compound CCO.COC1=CC(C=O)=CC=C1O KXUYYFNHOZRVKP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 229920006395 saturated elastomer Polymers 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000006731 degradation reaction Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 230000000379 polymerizing effect Effects 0.000 claims description 2
- 238000009833 condensation Methods 0.000 claims 1
- 230000005494 condensation Effects 0.000 claims 1
- 235000021355 Stearic acid Nutrition 0.000 abstract description 9
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 abstract description 9
- 239000008117 stearic acid Substances 0.000 abstract description 9
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 7
- 230000014759 maintenance of location Effects 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 2
- 238000006116 polymerization reaction Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 8
- 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 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 229960004793 sucrose Drugs 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 150000004753 Schiff bases Chemical group 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 125000004185 ester group Chemical group 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 108010022394 Threonine synthase Proteins 0.000 description 2
- 125000003277 amino group Chemical group 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 102000004419 dihydrofolate reductase Human genes 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 102000005962 receptors Human genes 0.000 description 2
- 108020003175 receptors Proteins 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001263 acyl chlorides Chemical group 0.000 description 1
- 125000003172 aldehyde group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000006482 condensation reaction Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- OZRNSSUDZOLUSN-LBPRGKRZSA-N dihydrofolic acid Chemical compound N=1C=2C(=O)NC(N)=NC=2NCC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OZRNSSUDZOLUSN-LBPRGKRZSA-N 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000003147 glycosyl group Chemical group 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 125000001042 pteridinyl group Chemical group N1=C(N=CC2=NC=CN=C12)* 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 229960001462 sodium cyclamate Drugs 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0009—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Glucans, e.g. polydextrose, alternan, glycogen; (alpha-1,4)(alpha-1,6)-D-Glucans; (alpha-1,3)(alpha-1,4)-D-Glucans, e.g. isolichenan or nigeran; (alpha-1,4)-D-Glucans; (alpha-1,3)-D-Glucans, e.g. pseudonigeran; Derivatives thereof
- C08B37/0012—Cyclodextrin [CD], e.g. cycle with 6 units (alpha), with 7 units (beta) and with 8 units (gamma), large-ring cyclodextrin or cycloamylose with 9 units or more; Derivatives thereof
- C08B37/0015—Inclusion compounds, i.e. host-guest compounds, e.g. polyrotaxanes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Materials Engineering (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
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Abstract
The invention discloses a low-sugar low-calorie sweetener and a preparation method thereof. The invention respectively prepares modified cyclodextrin and modified pumpkin oligosaccharide into a sticky body and an emulsion, and prepares the microcapsule sweetener by a spray drying method; the modified cyclodextrin is prepared by condensing vanillin and amino cyclodextrin, so that the bacteriostatic effect of the sweetener is effectively improved; the modified pumpkin oligosaccharide firstly utilizes sulfuric acid and amylase to degrade pumpkin polysaccharide to prepare oligosaccharide, so that the sweetener is low in sugar and low in calorie, and then the oligosaccharide and stearic acid acyl chloride are subjected to polymerization reaction, so that the sweetness of the sweetener is reduced, and the oxidation resistance is improved. The sweetener prepared by the invention has low sugar content and low calorie, and has long storage time and sweet taste retention time.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a low-sugar low-calorie sweetener and a preparation method thereof.
Background
The sweetener is a food additive added for increasing the sweet feeling of food or beverage. Sweeteners are classified into sugars and nonsaccharides in the sense of caloric value, and sources are classified into natural sweeteners and synthetic sweeteners. Cane sugar, glucose, fructose, maltose, fructose glucose syrup and the like belong to sweetening agents extracted from plants and are sweetening agents containing heat; saccharin sodium, sucralose, sodium cyclamate and the like belong to artificially synthesized high-power sweeteners but do not generate heat. The sweetening agent not only can provide sweet feeling to the food to improve the eating properties of the food such as taste and flavor, but also has the effect of preventing or treating certain diseases, and becomes one of the necessary condiments for human diet. However, the existing common sweetening agents have single functions, one sweetening agent can only be added into a few foods to play a role, and the sweetening agents with wide application range are few. However, most of the existing sweeteners have poor stability and weak persistence, and the sweetness is slowly faded after a period of time, so the effect of the sweeteners is lost.
Obesity, diabetes, caries and the like are becoming more common in the world today, and it has been recognized that excessive consumption of sugar and sugar-containing foods is detrimental to health, and thus non-nutritive and non-caloric low-sugar low-calorie sweeteners are becoming more widely used. Low-sugar sweeteners are distinguished from both high-potency sweeteners and conventional sugar-free combination sweeteners. Although the sugar-free compound sweetener can achieve the same sweetness as sucrose sweeteners such as white granulated sugar, brown sugar and the like and almost has zero calorie, the flavor has the defects of different degrees, and the taste of the sucrose can not be achieved, and the nutrition and health care effect of the sucrose is not achieved.
However, the sugar-reducing sweetener in the prior art also has the problems of inconsistent particle size, slow dissolution speed, easy moisture and the like due to the defects of the preparation method. Therefore, a novel low-sugar low-calorie sweetener needs to be developed, the requirements of the existing market are met, the application scenes of natural plant sweeteners are further widened, and the healthy life of residents is ensured.
Disclosure of Invention
The invention aims to provide a low-sugar low-calorie sweetener and a preparation method thereof, and aims to solve the problems in the prior art.
In order to solve the technical problems, the invention provides the following technical scheme: the low-sugar low-calorie sweetener is characterized by mainly comprising, by weight, 17-23 parts of modified pumpkin oligosaccharide and 70-90 parts of modified cyclodextrin.
Furthermore, the modified pumpkin oligosaccharide is prepared by polymerizing pumpkin oligosaccharide and stearic acid acyl chloride.
Furthermore, the pumpkin oligosaccharide is prepared by two-step degradation of sulfuric acid and amylase.
Furthermore, the modified cyclodextrin is prepared by condensing vanillin and amino cyclodextrin.
Further, the low-sugar low-calorie sweetener comprises the following raw material components in parts by weight: 20 parts of modified pumpkin oligosaccharide and 85 parts of modified cyclodextrin.
Further, the preparation method of the low-sugar low-calorie sweetener mainly comprises the following preparation steps:
(1) Dissolving modified cyclodextrin in deionized water with the mass 2 times that of the modified cyclodextrin, and stirring for 10-20 min at the speed of 200rpm in a water bath at the temperature of 55-65 ℃ to obtain an adhesive body;
(2) Dissolving modified pumpkin oligosaccharide in deionized water with the mass of 1.9 times of that of the modified pumpkin oligosaccharide, and stirring at the high speed of 1000-2000 rpm for 7-8 min at the temperature of 40-60 ℃ to obtain emulsion;
(3) Mixing the emulsion obtained in the step (2) with the adhesive obtained in the step (1) according to the mass ratio of 1:4-6 at the temperature of 30-40 ℃, stirring at the speed of 250rpm for 1h, heating to 60-80 ℃, and continuously reacting for 2h to obtain a mixed solution;
(4) And (4) feeding the mixed solution obtained in the step (3) into a spray drying tower, and drying for 40-50 min to obtain the microcapsule sweetener.
Further, the preparation method of the modified cyclodextrin in the step (1) comprises the steps of dissolving the amino cyclodextrin in 77 times of methanol by mass of the amino cyclodextrin, swelling for 1 hour, adjusting the water bath temperature to 40 ℃, adding a vanillin-ethanol solution by mass of 2.8 times of the amino cyclodextrin while stirring at the speed of 200rpm, mixing vanillin and ethanol according to the mass ratio of 1.
Further, the preparation method of the modified pumpkin oligosaccharide in the step (2) comprises the following steps:
a. dissolving pumpkin polysaccharide in a sulfuric acid solution with the mass fraction of 12.9 percent and the mass fraction of 36.6 times of that of the pumpkin polysaccharide, hydrolyzing for 150-180 min at 70 ℃, adjusting the pH to 6-7 by using a sodium hydroxide solution with the mass fraction of 3 percent, adding 3700U/g amylase with the mass fraction of 0.0022 time of that of the pumpkin polysaccharide, performing enzymolysis for 1h at 65 ℃, and inactivating the amylase for 3min at 90 ℃ to prepare pumpkin oligosaccharide;
b. and (b) dissolving the pumpkin oligosaccharide obtained in the step (a) in dimethylacetamide 18.7 times the mass of the pumpkin oligosaccharide, adding triethylamine 0.76 times the mass of the pumpkin oligosaccharide, uniformly stirring, adding stearic acid chloride 3 times the mass of the pumpkin oligosaccharide at the speed of 2.5-4 g/min, reacting at 35 ℃ for 8 hours, filtering, standing for layering, taking supernatant, adding deionized water until suspended matters do not appear any more, extracting with anhydrous ether for 10-12 times, washing with saturated salt solution until the pH value is 6, adding anhydrous sodium sulfate 19 times the mass of the pumpkin oligosaccharide, drying for 1-2 hours, performing rotary evaporation for 20-30 minutes, and performing refrigerated centrifugation for 4-5 minutes to obtain the modified pumpkin oligosaccharide.
Further, the heating temperature of the rotary evaporation in the step b is 40 ℃, and the stirring speed is 250rpm; the temperature of the freeze centrifugation was-10 ℃ and the speed was 3000rpm.
Further, the drying temperature of the spray drying tower in the step (4) is 110-150 ℃, the feeding rate is 12r/min, and the vacuum pressure is 0.03MPa; the average particle size of the microencapsulated sweetener was 218nm.
Compared with the prior art, the invention has the following beneficial effects:
the invention adopts modified pumpkin oligosaccharide as a core material and modified cyclodextrin as a wall material to prepare the low-sugar low-calorie microcapsule sweetener.
Firstly, the pumpkin polysaccharide is adopted as a raw material, the pumpkin polysaccharide has good taste and low heat, the sulfuric acid and the amylase are utilized for two-step degradation to form pumpkin oligosaccharide, the reduction of glycosyl molecules reduces the binding part of the pumpkin oligosaccharide and human body receptor protein, and the sweetness of the pumpkin oligosaccharide is weaker, so that the sweetener has low sugar and low calorie; reacting acyl chloride groups of stearic acid acyl chloride with hydroxyl groups of the pumpkin oligosaccharides to generate ester groups, and grafting stearic acid into pumpkin oligosaccharide molecular chains to prepare modified pumpkin oligosaccharides; the introduction of stearic acid increases the side chain of the modified pumpkin oligosaccharide, increases the particle size of the modified pumpkin oligosaccharide, changes the potential, enhances the steric hindrance of the modified pumpkin oligosaccharide in the acid beverage, has better stability, and simultaneously reduces the number of hydroxyl groups in the modified pumpkin oligosaccharide molecules and the sweetness; in addition, stearic acid can react with free radicals, has better capacity of clearing the free radicals, improves the oxidation resistance of the modified pumpkin polysaccharide molecules, and prolongs the service life of the sweetener.
Secondly, the modified cyclodextrin is grafted in the molecular chain of amino cyclodextrin by utilizing the condensation reaction of aldehyde group of vanillin and amino group of amino cyclodextrin to form Schiff base structure; the Schiff base structure of the modified cyclodextrin is similar to the pteridine structure in the dihydrofolate molecules in the putrefying bacteria, and the dihydrofolate reductase is competitively inhibited, so that the putrefying bacteria are hindered from synthesizing, and the storage life of the sweetener is prolonged; the modified pumpkin oligosaccharide is wrapped in the modified cyclodextrin, the ester group of the modified pumpkin oligosaccharide reacts with the amino group of the amino cyclodextrin and the hydroxyl group of the vanillin to form a modified pumpkin oligosaccharide-modified cyclodextrin supermolecule inclusion compound, and the release of the modified pumpkin oligosaccharide is delayed by the intermolecular force between the modified pumpkin oligosaccharide and the amino cyclodextrin, so that the sweet taste of the sweetener is prolonged.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
To illustrate the method of the present invention more clearly, the following examples are provided to illustrate the method of testing the various indicators of a low sugar low calorie sweetener made in the following examples as follows:
sweetness multiple: weighing 2g of sucrose, adding 100mL of water to prepare a 2% sucrose solution, dissolving 2g of microcapsule sweetener in 100mL of water, and carrying out comparative taste on the two solutions.
Sweet retention period: the mass concentration of the sample to be tested was 2% based on the disappearance time of the sweet taste into the oral cavity, the time period was 5 to 15s, and 5s was 1-grade, and the samples were graded in order of increasing number and were divided into five grades (1 = extremely short; 5= extremely long).
The bacteriostasis zone: 50 μ L of 108Bacteria of CFU/mL putrefying bacteriaThe solutions were uniformly spread on a sterile plate, 1% by mass of an aqueous sweetener solution was prepared in each of examples 1 to 4 and comparative examples, 10. Mu.L of the aqueous sweetener solution was dropped on the plate, and the plate was incubated at 37 ℃ for 24 hours in a constant temperature incubator, and the diameter of the zone of inhibition was measured with a vernier caliper.
Radical clearance rate: respectively preparing sample solutions of 2mg/mL in examples 1-4 and comparative example for later use, preparing 1,1-diphenyl-2-trinitrophenylhydrazine solution of 0.04mg/mL by using absolute ethyl alcohol, respectively taking 2mL, adding 1,1-diphenyl-2-trinitrophenylhydrazine solution of different sample solutions of 2mL, uniformly mixing, standing at room temperature for 1h, centrifuging at the speed of 5000r/min for 15min to obtain supernatant, measuring the absorbance value of the supernatant at 517nm, and calculating the radical clearance by using vitamin C as a positive control.
Storage time: examples 1 to 4 and comparative example were exposed to air at normal temperature and pressure for 60 days, and the sweetness was measured.
Example 1
The low-sugar low-calorie sweetener mainly comprises the following components in parts by weight: 20 parts of modified pumpkin oligosaccharide and 85 parts of modified cyclodextrin.
The preparation method of the low-sugar low-calorie sweetener mainly comprises the following preparation steps:
(1) Dissolving modified cyclodextrin in deionized water 2 times the mass of the modified cyclodextrin, and stirring at 200rpm for 18min in water bath at 60 ℃ to obtain an adhesive body;
(2) Dissolving the modified pumpkin oligosaccharide in deionized water with the mass of 1.9 times of that of the modified pumpkin oligosaccharide, and stirring at the high speed of 1000rpm for 8min at the temperature of 55 ℃ to obtain an emulsion;
(3) Mixing the emulsion obtained in the step (2) and the adhesive obtained in the step (1) according to a mass ratio of 1;
(4) And (4) feeding the mixed solution obtained in the step (3) into a spray drying tower, and drying for 42min to obtain the microcapsule sweetener.
Further, the preparation method of the modified cyclodextrin in the step (1) comprises the steps of dissolving the amino cyclodextrin in 77 times of methanol by mass of the amino cyclodextrin, swelling for 1 hour, adjusting the water bath temperature to 40 ℃, adding a vanillin-ethanol solution by mass of 2.8 times of the amino cyclodextrin while stirring at the speed of 200rpm, mixing vanillin and ethanol according to the mass ratio of 1.
Further, the preparation method of the modified pumpkin oligosaccharide in the step (2) comprises the following steps:
a. dissolving pumpkin polysaccharide in a sulfuric acid solution with the mass fraction of 12.9% and the mass fraction of 36.6 times of that of the pumpkin polysaccharide, hydrolyzing for 171min at 70 ℃, adjusting the pH to 7 by using a sodium hydroxide solution with the mass fraction of 3%, adding 3700U/g amylase with the mass fraction of 0.0022 time of that of the pumpkin polysaccharide, performing enzymolysis for 1h at 65 ℃, and inactivating the amylase for 3min at 90 ℃ to obtain pumpkin oligosaccharide;
b. and (b) dissolving the pumpkin oligosaccharide obtained in the step a in dimethylacetamide with the mass being 18.7 times that of the pumpkin oligosaccharide, adding triethylamine with the mass being 0.76 time that of the pumpkin oligosaccharide, uniformly stirring, adding stearic acid chloride with the mass being 3 times that of the pumpkin oligosaccharide at the speed of 3.1g/min, carrying out heat preservation reaction at 35 ℃ for 8 hours, filtering, standing and layering, taking supernatant, adding deionized water until suspended matters do not appear any more, extracting with anhydrous ether for 12 times, washing with saturated salt solution until the pH is 6, adding anhydrous sodium sulfate with the mass being 19 times that of the pumpkin oligosaccharide, drying for 1.5 hours, carrying out rotary steaming for 22 minutes, and carrying out refrigerated centrifugation for 4 minutes to obtain the modified pumpkin oligosaccharide.
Further, the heating temperature of the rotary evaporation in the step b is 40 ℃, and the stirring speed is 250rpm; the temperature of the refrigerated centrifugation was-10 ℃ and the speed was 3000rpm.
Further, the drying temperature of the spray drying tower in the step (4) is 120 ℃, the feeding rate is 12r/min, and the vacuum pressure is 0.03MPa; the average particle size of the microencapsulated sweetener was 218nm.
Example 2
The low-sugar low-calorie sweetener mainly comprises the following components in parts by weight: 20 parts of pumpkin oligosaccharide and 85 parts of modified cyclodextrin.
The preparation method of the low-sugar low-calorie sweetener mainly comprises the following preparation steps:
(1) Dissolving modified cyclodextrin in deionized water 2 times the mass of the modified cyclodextrin, and stirring at 200rpm for 18min in water bath at 60 ℃ to obtain an adhesive body;
(2) Dissolving pumpkin oligosaccharide in deionized water with the mass of 1.9 times of that of the pumpkin oligosaccharide, and stirring at the high speed of 1000rpm for 8min at the temperature of 55 ℃ to obtain an emulsion;
(3) Mixing the emulsion obtained in the step (2) with the adhesive obtained in the step (1) according to a mass ratio of 1;
(4) And (4) feeding the mixed solution obtained in the step (3) into a spray drying tower, and drying for 42min to obtain the microcapsule sweetener.
Further, the preparation method of the modified cyclodextrin in the step (1) comprises the steps of dissolving the amino cyclodextrin in 77 times of methanol by mass of the amino cyclodextrin, swelling for 1 hour, adjusting the water bath temperature to 40 ℃, adding a vanillin-ethanol solution by mass of 2.8 times of the amino cyclodextrin while stirring at the speed of 200rpm, mixing vanillin and ethanol according to the mass ratio of 1.
Further, the preparation method of the pumpkin oligosaccharide in the step (2) comprises the steps of dissolving pumpkin polysaccharide in a sulfuric acid solution with the mass fraction of 12.9% and the mass of 36.6 times of that of the pumpkin polysaccharide, hydrolyzing at 70 ℃ for 171min, adjusting the pH to 7 by using a sodium hydroxide solution with the mass fraction of 3%, adding 3700U/g amylase with the mass of 0.0022 time of that of the pumpkin polysaccharide, performing enzymolysis at 65 ℃ for 1h, and inactivating the enzyme at 90 ℃ for 3min to obtain the pumpkin oligosaccharide.
Further, the drying temperature of the spray drying tower in the step (4) is 120 ℃, the feeding rate is 12r/min, and the vacuum pressure is 0.03MPa; the average particle size of the microencapsulated sweetener was 218nm.
Example 3
The low-sugar low-calorie sweetener mainly comprises the following components in parts by weight: 20 parts of modified pumpkin polysaccharide and 85 parts of modified cyclodextrin.
The preparation method of the low-sugar low-calorie sweetener mainly comprises the following preparation steps:
(1) Dissolving modified cyclodextrin in deionized water 2 times the mass of the modified cyclodextrin, and stirring at 200rpm for 18min in water bath at 60 ℃ to obtain an adhesive body;
(2) Dissolving the modified pumpkin polysaccharide in deionized water with the mass of 1.9 times of that of the modified pumpkin polysaccharide, and stirring at the high speed of 1000rpm for 8min at the temperature of 55 ℃ to obtain an emulsion;
(3) Mixing the emulsion obtained in the step (2) and the adhesive obtained in the step (1) according to a mass ratio of 1;
(4) And (4) feeding the mixed solution obtained in the step (3) into a spray drying tower, and drying for 42min to obtain the microcapsule sweetener.
And (2) further, dissolving the amino cyclodextrin in methanol with the mass being 77 times that of the amino cyclodextrin, swelling for 1h, adjusting the water bath temperature to 40 ℃, adding a vanillin-ethanol solution with the mass being 2.8 times that of the amino cyclodextrin while stirring at the speed of 200rpm, mixing vanillin and ethanol according to the mass ratio of 1.
Further, the preparation method of the modified pumpkin polysaccharide in the step (2) comprises the steps of dissolving pumpkin polysaccharide in dimethylacetamide 18.7 times the mass of the pumpkin polysaccharide, adding triethylamine 0.76 times the mass of the pumpkin polysaccharide, stirring uniformly, adding stearic acid chloride 3 times the mass of the pumpkin polysaccharide at the speed of 3.1g/min, carrying out heat preservation reaction at 35 ℃ for 8 hours, filtering, standing and layering, taking supernatant, adding deionized water until suspended matters do not appear any more, extracting with anhydrous ether for 12 times, washing with saturated salt solution until the pH is 6, adding anhydrous sodium sulfate 19 times the mass of the pumpkin polysaccharide, drying for 1.5 hours, carrying out rotary evaporation for 22 minutes, and carrying out refrigerated centrifugation for 4 minutes to obtain the modified pumpkin polysaccharide.
Further, the heating temperature of the rotary evaporation in the step b is 40 ℃, and the stirring speed is 250rpm; the temperature of the freeze centrifugation was-10 ℃ and the speed was 3000rpm.
Further, the drying temperature of the spray drying tower in the step (4) is 120 ℃, the feeding rate is 12r/min, and the vacuum pressure is 0.03MPa; the average particle size of the microencapsulated sweetener was 218nm.
Example 4
The low-sugar low-calorie sweetener mainly comprises the following components in parts by weight: 20 parts of modified pumpkin oligosaccharide and 85 parts of amino cyclodextrin.
The preparation method of the low-sugar low-calorie sweetener mainly comprises the following preparation steps:
(1) Dissolving amino cyclodextrin in deionized water 2 times the mass of the amino cyclodextrin, and stirring in water bath at 60 deg.C at 200rpm for 18min to obtain an adhesive body;
(2) Dissolving the modified pumpkin oligosaccharide in deionized water with the mass of 1.9 times of that of the modified pumpkin oligosaccharide, and stirring at the high speed of 1000rpm for 8min at the temperature of 55 ℃ to obtain an emulsion;
(3) Mixing the emulsion obtained in the step (2) with the adhesive obtained in the step (1) according to a mass ratio of 1;
(4) And (4) feeding the mixed solution obtained in the step (3) into a spray drying tower, and drying for 42min to obtain the microcapsule sweetener.
Further, the preparation method of the modified pumpkin oligosaccharide in the step (2) comprises the following steps:
a. dissolving pumpkin polysaccharide in a sulfuric acid solution with the mass fraction of 12.9% and the mass fraction of 36.6 times of that of the pumpkin polysaccharide, hydrolyzing for 171min at 70 ℃, adjusting the pH to 7 by using a sodium hydroxide solution with the mass fraction of 3%, adding 3700U/g amylase with the mass fraction of 0.0022 time of that of the pumpkin polysaccharide, performing enzymolysis for 1h at 65 ℃, and inactivating the amylase for 3min at 90 ℃ to obtain pumpkin oligosaccharide;
b. and (b) dissolving the pumpkin oligosaccharide obtained in the step a in dimethylacetamide with the mass being 18.7 times that of the pumpkin oligosaccharide, adding triethylamine with the mass being 0.76 time that of the pumpkin oligosaccharide, uniformly stirring, adding stearic acid chloride with the mass being 3 times that of the pumpkin oligosaccharide at the speed of 3.1g/min, carrying out heat preservation reaction at 35 ℃ for 8 hours, filtering, standing and layering, taking supernatant, adding deionized water until suspended matters do not appear any more, extracting with anhydrous ether for 12 times, washing with saturated salt solution until the pH is 6, adding anhydrous sodium sulfate with the mass being 19 times that of the pumpkin oligosaccharide, drying for 1.5 hours, carrying out rotary steaming for 22 minutes, and carrying out refrigerated centrifugation for 4 minutes to obtain the modified pumpkin oligosaccharide.
Further, the heating temperature of the rotary evaporation in the step b is 40 ℃, and the stirring speed is 250rpm; the temperature of the freeze centrifugation was-10 ℃ and the speed was 3000rpm.
Further, the drying temperature of the spray drying tower in the step (4) is 120 ℃, the feeding rate is 12r/min, and the vacuum pressure is 0.03MPa; the average particle size of the microencapsulated sweetener was 218nm.
Comparative example
The low-sugar low-calorie sweetener mainly comprises the following components in parts by weight: 20 parts of pumpkin polysaccharide and 85 parts of amino cyclodextrin.
The preparation method of the low-sugar low-calorie sweetener mainly comprises the following preparation steps:
(1) Dissolving amino cyclodextrin in deionized water 2 times of the mass of the amino cyclodextrin, and stirring at the speed of 200rpm for 18min in a water bath at 60 ℃ to obtain an adhesive body;
(2) Dissolving pumpkin polysaccharide in deionized water with the mass of 1.9 times that of the pumpkin polysaccharide, and stirring at a high speed of 1000rpm for 8min at the temperature of 55 ℃ to obtain an emulsion;
(3) Mixing the emulsion obtained in the step (2) and the adhesive obtained in the step (1) according to a mass ratio of 1;
(4) And (4) feeding the mixed solution obtained in the step (3) into a spray drying tower, and drying for 42min to obtain the microcapsule sweetener.
Further, the drying temperature of the spray drying tower in the step (4) is 120 ℃, the feeding rate is 12r/min, and the vacuum pressure is 0.03MPa; the average particle size of the microencapsulated sweetener was 218nm.
Examples of effects
The following table 1 shows the results of performance analysis of the low sugar low calorie sweeteners using examples 1 to 4 of the present invention and comparative examples.
TABLE 1
| Example 1 | Example 2 | Example 3 | Example 4 | Comparative example | |
| Sweetness multiple | 1.7 | 30.9 | 200 | 2.8 | 310 |
| Sweet retention period | 4.0 | 2.0 | 3.0 | 2.0 | 1.0 |
| Zone of inhibitionDiameter (mm) | 12.89 | 12.77 | 12.67 | 8.33 | 8.32 |
| Radical scavenging ratio (%) | 76.38 | 60.79 | 76.30 | 74.11 | 57.84 |
| Sweetness of 60d | 1.7 | 17.3 | 190 | 1.1 | 0.3 |
From the comparison of the experimental data of example 1 and the comparative example, it can be found that the sweetness of example 1 is lower, the sweet taste is retained for a long time, and the fact that the pumpkin polysaccharide is degraded to prepare oligosaccharide can reduce the sweetness of the sweetener; the stearic acid is used for modifying the pumpkin oligosaccharide, so that the hydroxyl of the pumpkin oligosaccharide can be reduced, the sweetness can be weakened, and meanwhile, the stearic acid acyl chloride can react with free radicals, so that the storage time is prolonged; the vanillin is used for modifying the cyclodextrin, so that the modified cyclodextrin has a Schiff base structure and a good antibacterial effect, and meanwhile, the vanillin and the modified pumpkin oligosaccharide can form a supermolecule inclusion compound to prolong the sweet taste; from the comparison of the experimental data of the example 1 and the example 2, it can be found that the example 2 has weak oxidation resistance, short sweet taste retention time and short preservation time, which indicates that the pumpkin oligosaccharide modified by stearoyl chloride does not contain ester group, and can not be bonded with amino and hydroxyl of modified cyclodextrin, and can not delay the release of the pumpkin oligosaccharide, and meanwhile, the existence of stearic acid is avoided, the content of free radicals is high, so that the sweetener is easy to oxidize; from the comparison of the experimental data of example 1 and example 3, it can be seen that the sweetness of example 3 is higher, which indicates that the sugar-based molecules are more and the binding sites with the human body receptor protein are increased without degrading the pumpkin polysaccharide, so that the sweetness is increased; from the comparison of the experimental data of the example 1 and the example 4, it can be found that the bacteriostatic effect of the example 4 is weak, the preservation time is short, which indicates that no vanillin-modified amino cyclodextrin is used, a schiff base structure cannot be formed, the dihydrofolate reductase in the putrefying bacteria cannot be competitively inhibited, the growth of the putrefying bacteria cannot be prevented, the sweetener is easy to decay, the preservation time is short, and meanwhile, the intermolecular force between the amino cyclodextrin and the modified pumpkin oligosaccharide is weak, so that the modified pumpkin oligosaccharide is released quickly, and the sweet taste retention time is short.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (10)
1. The low-sugar low-calorie sweetener is characterized by mainly comprising, by weight, 17-23 parts of modified pumpkin oligosaccharide and 70-90 parts of modified cyclodextrin.
2. The low sugar low calorie sweetener of claim 1, wherein the modified cucurmooligosaccharide is prepared by polymerizing cucurmooligosaccharide and stearoyl chloride.
3. The low sugar low calorie sweetener of claim 2, wherein the pumpkin oligosaccharides are produced by a two step degradation process using sulfuric acid and amylase.
4. The low sugar low calorie sweetener of claim 3, wherein the modified cyclodextrin is prepared by condensation of vanillin and aminocyclodextrin.
5. The low-sugar low-calorie sweetener according to claim 4, comprising the following raw material components in parts by weight: 20 parts of modified pumpkin oligosaccharide and 85 parts of modified cyclodextrin.
6. The preparation method of the low-sugar low-calorie sweetener is characterized by mainly comprising the following preparation steps:
(1) Dissolving modified cyclodextrin in deionized water with the mass 2 times that of the modified cyclodextrin, and stirring for 10-20 min at the speed of 200rpm in a water bath at the temperature of 55-65 ℃ to obtain an adhesive body;
(2) Dissolving modified pumpkin oligosaccharide in deionized water with the mass of 1.9 times of that of the modified pumpkin oligosaccharide, and stirring at the high speed of 1000-2000 rpm for 7-8 min at the temperature of 40-60 ℃ to obtain emulsion;
(3) Mixing the emulsion obtained in the step (2) with the adhesive obtained in the step (1) according to the mass ratio of 1:4-6 at the temperature of 30-40 ℃, stirring at the speed of 250rpm for 1h, heating to 60-80 ℃, and continuously reacting for 2h to obtain a mixed solution;
(4) And (4) feeding the mixed solution obtained in the step (3) into a spray drying tower, and drying for 40-50 min to obtain the microcapsule sweetener.
7. The preparation method of the low-sugar low-calorie sweetener according to claim 6, wherein the modified cyclodextrin obtained in the step (1) is prepared by dissolving amino cyclodextrin in 77 times by mass of methanol, swelling for 1 hour, adjusting the temperature of a water bath to 40 ℃, stirring at 200rpm while adding a vanillin-ethanol solution 2.8 times by mass of amino cyclodextrin, mixing vanillin and ethanol according to a mass ratio of 1.
8. The method for preparing a low-sugar low-calorie sweetener according to claim 7, wherein the modified pumpkin oligosaccharides obtained in step (2) are prepared by:
a. dissolving pumpkin polysaccharide in a sulfuric acid solution with the mass fraction of 12.9 percent and the mass fraction of 36.6 times of the pumpkin polysaccharide, hydrolyzing for 150-180 min at 70 ℃, adjusting the pH to 6-7 by using a sodium hydroxide solution with the mass fraction of 3 percent, then adding 3700U/g amylase with the mass fraction of 0.0022 times of the pumpkin polysaccharide, performing enzymolysis for 1h at 65 ℃, and inactivating the enzyme for 3min at 90 ℃ to prepare pumpkin oligosaccharide;
b. b, dissolving the pumpkin oligosaccharide obtained in the step a in dimethylacetamide with the mass 18.7 times that of the pumpkin oligosaccharide, adding triethylamine with the mass 0.76 time that of the pumpkin oligosaccharide, uniformly stirring, adding stearic acid chloride with the mass 3 times that of the pumpkin oligosaccharide at the speed of 2.5-4 g/min, reacting at 35 ℃ for 8 hours, filtering, standing for layering, taking supernatant, adding deionized water until suspended matters do not appear, extracting with anhydrous ether for 10-12 times, washing with saturated salt solution until the pH value is 6, adding anhydrous sodium sulfate with the mass 19 times that of the pumpkin oligosaccharide, drying for 1-2 hours, performing rotary evaporation for 20-30 minutes, and performing refrigerated centrifugation for 4-5 minutes to obtain the modified pumpkin oligosaccharide.
9. The method of claim 8, wherein the rotary steaming step is performed at a temperature of 40 ℃ and a stirring speed of 250rpm; the temperature of the freeze centrifugation was-10 ℃ and the speed was 3000rpm.
10. The method for preparing a low sugar low calorie sweetener of claim 9, wherein the spray drying tower of step (4) has a drying temperature of 110 to 150 ℃, a feed rate of 12r/min, and a vacuum pressure of 0.03MPa; the average particle size of the microencapsulated sweetener was 218nm.
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| CA680242A (en) * | 1964-02-18 | K. Babayan Vigen | Sugar ester purification | |
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| JP2009112212A (en) * | 2007-11-02 | 2009-05-28 | Matsutani Chem Ind Ltd | Maltooligosaccharide composition |
| CN104120607A (en) * | 2014-07-16 | 2014-10-29 | 陕西科技大学 | Preparation method of grafting modified beta-cyclodextrin aromatic finishing agent |
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|---|---|---|---|---|
| CA680242A (en) * | 1964-02-18 | K. Babayan Vigen | Sugar ester purification | |
| CN101002610A (en) * | 2007-01-31 | 2007-07-25 | 河北农业大学 | Pumpkin powder, and its production method |
| JP2009112212A (en) * | 2007-11-02 | 2009-05-28 | Matsutani Chem Ind Ltd | Maltooligosaccharide composition |
| CN104120607A (en) * | 2014-07-16 | 2014-10-29 | 陕西科技大学 | Preparation method of grafting modified beta-cyclodextrin aromatic finishing agent |
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