CN115606787B - Mixing type powder essence and preparation method and application thereof - Google Patents
Mixing type powder essence and preparation method and application thereof Download PDFInfo
- Publication number
- CN115606787B CN115606787B CN202211164231.7A CN202211164231A CN115606787B CN 115606787 B CN115606787 B CN 115606787B CN 202211164231 A CN202211164231 A CN 202211164231A CN 115606787 B CN115606787 B CN 115606787B
- Authority
- CN
- China
- Prior art keywords
- essence
- parts
- mixed powder
- mixed
- ethyl maltol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000000843 powder Substances 0.000 title claims description 31
- 238000002156 mixing Methods 0.000 title claims description 12
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 235000019202 steviosides Nutrition 0.000 claims abstract description 62
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 60
- 229940013618 stevioside Drugs 0.000 claims abstract description 60
- -1 glucosyl stevioside Chemical compound 0.000 claims abstract description 55
- 239000011812 mixed powder Substances 0.000 claims abstract description 48
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000001329 FEMA 3811 Substances 0.000 claims description 39
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 claims description 39
- 229940089953 neohesperidin dihydrochalcone Drugs 0.000 claims description 39
- 235000010434 neohesperidine DC Nutrition 0.000 claims description 39
- 239000000796 flavoring agent Substances 0.000 claims description 38
- 235000019634 flavors Nutrition 0.000 claims description 38
- 239000005913 Maltodextrin Substances 0.000 claims description 25
- 229920002774 Maltodextrin Polymers 0.000 claims description 25
- 229940035034 maltodextrin Drugs 0.000 claims description 25
- 239000004386 Erythritol Substances 0.000 claims description 24
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 24
- 235000019414 erythritol Nutrition 0.000 claims description 24
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 24
- 229940009714 erythritol Drugs 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 23
- 235000013305 food Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 10
- 235000013361 beverage Nutrition 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 31
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract description 12
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 abstract description 11
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 abstract description 11
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 abstract description 10
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 abstract description 10
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 abstract description 10
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 abstract description 10
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 abstract description 10
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 abstract description 10
- 229940025878 hesperidin Drugs 0.000 abstract description 10
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 abstract description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract description 5
- 235000011477 liquorice Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 230000002411 adverse Effects 0.000 abstract description 2
- 230000009982 effect on human Effects 0.000 abstract description 2
- 229930014626 natural product Natural products 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 208000008589 Obesity Diseases 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 78
- 238000004519 manufacturing process Methods 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 18
- 235000009508 confectionery Nutrition 0.000 description 9
- 229930006000 Sucrose Natural products 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 8
- 235000019658 bitter taste Nutrition 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 7
- 229940010454 licorice Drugs 0.000 description 7
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 235000019605 sweet taste sensations Nutrition 0.000 description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 239000013068 control sample Substances 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 239000004383 Steviol glycoside Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 239000007790 solid phase Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 235000019411 steviol glycoside Nutrition 0.000 description 2
- 229930182488 steviol glycoside Natural products 0.000 description 2
- 150000008144 steviol glycosides Chemical class 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010010803 Gelatin Proteins 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
- 108010055629 Glucosyltransferases Proteins 0.000 description 1
- 102000000340 Glucosyltransferases Human genes 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- QFVOYBUQQBFCRH-UHFFFAOYSA-N Steviol Natural products C1CC2(C3)CC(=C)C3(O)CCC2C2(C)C1C(C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- GUMSHIGGVOJLBP-SLRPQMTOSA-N methyl hesperidin Chemical compound C1=C(OC)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 GUMSHIGGVOJLBP-SLRPQMTOSA-N 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 229960002900 methylcellulose Drugs 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- QFVOYBUQQBFCRH-VQSWZGCSSA-N steviol Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)CC1)C[C@H]2[C@@]2(C)[C@H]1[C@](C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-VQSWZGCSSA-N 0.000 description 1
- 229940032084 steviol Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of edible essence, in particular to a mixed powder essence and a preparation method and application thereof. The invention mixes the glucosyl stevioside with the neomethyl hesperidin dihydrochalcone and ethyl maltol for use, which remarkably improves the sweetness of the prepared mixed powder essence, not only improves the obvious after-bitter taste of the glucosyl stevioside, but also covers the liquorice taste of the neomethyl hesperidin dihydrochalcone. Meanwhile, the mixed powder essence prepared by the synergistic effect of ethyl maltol and neomethyl hesperidin dihydrochalcone has high sweetness generation speed and appropriately shortens the sweetness residence time. The spice and the essence auxiliary materials used in the invention are natural products, the energy is zero, the blood sugar is not increased, the adverse effect on human bodies caused by too high sugar intake is avoided, and the invention can be used for people with obesity and diabetics. The mixed powder essence prepared by the invention does not need to be marked independently in a product label, and belongs to a cleaning label.
Description
Technical Field
The invention relates to the technical field of edible essence, in particular to a mixed powder essence and a preparation method and application thereof.
Background
Steviol glycoside is an active ingredient in stevia rebaudiana, and belongs to natural low-calorie high-intensity sweetener. Stevioside has no obvious toxic or side effect, can inhibit hyperglycemia and hypertension, and has the effects of diminishing inflammation, resisting tumor, relieving diarrhea and promoting urination and assisting in immunoregulation. However, the molecular structure of steviol aglycone of steviol glycoside itself can generate bitter aftertaste and aftersweetness (i.e. lasting sweetness), which is not comparable to that of sucrose, and pure mouth is not accepted by market consumers until now.
With the increasing demands of people on the taste of sweeteners, glucosyl stevioside is obtained by enzymatic modification of stevioside by using a glucosyl transferase method. With the introduction of glucosyl groups, the sweet taste of stevioside is reduced, and the bad taste is improved to a certain extent. However, the sweetness of the glucosyl stevioside is only about 100 times that of sucrose, and the consumption and the cost are high in the use process of sugar-substituted foods. And the product still has obvious bitter taste and liquorice taste after being treated by the enzyme preparation, and does not completely disappear. The glucosyl stevioside is a sweetener formally marketed for nearly two years, the compound application based on the sweetener is rare at present, and the production and popularization of glucosyl stevioside related products are affected by the development and production of glucosyl stevioside essence by fresh manufacturers.
In the patent with the application number of CN202011148941.1, stevioside, CGTase preparation and amylopectin with the formula amount are dispersed in hot water for dissolution, and after heating and enzyme deactivation, cooling again, adding new methyl hesperidin dihydrochalcone, continuously cooling, and carrying out spray drying to obtain the food additive sweet essence. Thereby improving the defects of the rear bitter taste of glucosyl stevioside and low sweetness of liquorice. However, solid phase and liquid phase raw materials are used in the production process of the food additive sweet flavor, and the residual solid phase amylopectin is removed by heating and separation, so that the flavor of the product is greatly influenced. In addition, the preparation process of the food additive sweet essence is long in time consumption, complex in process and difficult to control in temperature change.
However, the sweetness of the neohesperidin dihydrochalcone is very high (1500-1800 times of that of sucrose). The applicant of the present application found that, even when a small amount of the glucosyl stevioside is added during the preparation of the essence, the sweet fullness is still too strong and the sweetness is too high after the taste modification of the glucosyl stevioside. In addition, the neohesperidin dihydrochalcone has the characteristics of slow sweetness onset and long aftertaste duration, and after being compounded with glucosyl stevioside, the sweetness retention time is easy to be overlong. In addition, neohesperidin dihydrochalcone itself has a sweet taste similar to that of licorice, and this peculiar flavor is difficult to mask in food essence, making the flavor of essence poor.
Therefore, in order to improve the commodity quality and sales of the glucosyl stevioside product and increase the economic income, a glucosyl stevioside essence and a preparation method thereof are increasingly needed.
Disclosure of Invention
The invention provides a mixed powder essence and a preparation method thereof, and the mixed powder essence is applied to a preparation process of a food additive, in order to overcome the defects in the prior art that the glucose-based stevioside is subjected to taste modification by using neohesperidin dihydrochalcone to prepare the food essence.
In order to achieve the aim of the invention, the invention is realized by the following technical scheme:
A mixed powder essence consists of the following substances:
Essence auxiliary materials, glucosyl stevioside, neohesperidin dihydrochalcone and ethyl maltol.
The edible essence refers to the flavor of natural food, and is prepared by carefully blending natural and natural equivalent flavors and synthetic flavors to form a common food additive with natural flavor. Essence has been widely used in various fields of food production as a special high-concentration additive that can affect the taste and flavor of foods. The method can make up the flavor defect of the food, endow part of the food with vivid original flavor, strengthen the flavor of the food and cover the bad smell of the food. These advantages of fragrances make them increasingly important to research. The traditional solid beverage is produced by adopting a spray drying method, a vacuum drying method, a boiling drying method and the like, liquid essence is used in the production process, the solvent is required to be removed by heating, and the flavor of the product can be influenced. The powder essence prepared in a mixing mode is directly mixed with auxiliary materials in the production process, heating is not needed, and the flavor of the product is kept unchanged. And the mixed powder essence is used in the terminal solid beverage, so that the flavoring operation is convenient, and the mixing is easy and uniform. Meanwhile, the temperature of the flavoring product is not increased, the product keeps the original powder state, and the color of the product cannot be changed in the sugar-containing product.
Meanwhile, the inventor discovers that after the flavor of the glucosyl stevioside is modified by utilizing ethyl maltol to cooperate with neomethyl hesperidin dihydrochalcone in the preparation process of the essence, the integral flavor characteristics of the product can be effectively coordinated without highlighting the fragrance of the product. The sweet taste fullness of the product is suitable, no obvious after-bitter taste exists, the sweetness is closer to the taste of sucrose, and the taste is finer. Can maintain long-lasting delicate fragrance and maintain the stability of the whole flavor system.
In addition, ethyl maltol can produce obvious synergistic effect with neomethyl hesperidin dihydrochalcone. The inventor discovers by accident that after ethyl maltol is added, the essence prepared by compounding neohesperidin dihydrochalcone and glucosyl stevioside can be effectively prevented from being slowly sweetened, the sweetness is lagged, and the sweetness residence time is too long.
In addition, neohesperidin dihydrochalcone itself has a sweet taste similar to that of licorice, and this peculiar flavor is difficult to mask in food essence, making the flavor of essence poor. The ethyl maltol has unique burnt flavor, and can mask the liquorice flavor of the neohesperidin dihydrochalcone to a certain extent when being added into the essence, so that the essence has more mellow and fragrant flavor and fine and comfortable mouthfeel.
In addition, the essence auxiliary materials are food additives and food ingredients necessary for the production, storage and application of the essence for food. Maltodextrin is a filler and thickener for various foods and is used as an essence carrier for foods. It is widely used in the processing and production of solid beverage, biscuit, infant food, athlete beverage, fruit fresh-keeping food and other food. The glucosyl stevioside, neohesperidin dihydrochalcone and ethyl maltol are mixed and then adsorbed on the glucosyl stevioside, neohesperidin dihydrochalcone and ethyl maltol. Can prevent moisture and caking, and the product is easy to store. Erythritol belongs to a novel functional sugar alcohol food sweetener, is widely applied to melons and fruits, algae, fungi and fermented foods such as soy sauce and wine, has the characteristics of high heat stability, low hygroscopicity, sweet taste coordination, zero calorific value, no caries causing property, no rise of blood sugar, high tolerance and the like, and is widely applied to the fields of foods, medicines, chemical industry and the like. Can be used together with maltodextrin as essence carrier, and can also be used for preventing product from deterioration due to moisture absorption.
Preferably, the mass ratio of the glucosyl stevioside, the neohesperidin dihydrochalcone to the ethyl maltol is 70-90: 0.01-1: 0.5 to 3.
Preferably, the raw materials are as follows:
2-15 parts of essence auxiliary materials, 70-90 parts of glucosyl stevioside, 0.01-1 part of neohesperidin dihydrochalcone and 0.5-3 parts of ethyl maltol.
Preferably, the essence auxiliary material is one or two of erythritol and maltodextrin.
As a further preferred aspect, the essence auxiliary material may be any one or more of acacia, D-mannitol, guar gum, pectin, beta-cyclodextrin, xanthan gum, methylcellulose, polydextrose, carrageenan, gelatin, hydroxypropyl starch, sorbitol, sodium carboxymethyl cellulose, and microcrystalline cellulose.
Preferably, the mass ratio of the erythritol to the maltodextrin is 1-10:1-5.
Preferably, the raw materials are as follows:
1-10 parts of erythritol, 1-5 parts of maltodextrin, 70-90 parts of glucosyl stevioside, 0.01-1 part of neohesperidin dihydrochalcone and 0.5-3 parts of ethyl maltol.
More preferably, the raw materials are as follows:
1-10 parts of erythritol, 1-5 parts of maltodextrin, 80-90 parts of glucosyl stevioside, 0.01-0.3 part of neohesperidin dihydrochalcone and 0.5-2 parts of ethyl maltol.
A preparation method of a mixing type powder essence comprises the following steps:
(S.1) respectively crushing the raw materials, and respectively weighing according to the formula proportion to obtain raw material powder;
(S.2) gradually mixing the raw material powder obtained in the step (S.1) until the raw material powder is uniformly mixed to obtain mixed essence;
(S.3) crushing the mixed essence obtained in the step (S.2) again, and sieving to obtain the mixed powder essence.
Preferably, the specific operation steps for obtaining the mixed essence in the step (S.2) are as follows:
and (2) sequentially mixing the raw material powder obtained in the step (S.1) according to the ratio of the raw materials in the formula from low content to high content, and stirring for 30-60 min until the raw material powder is uniformly mixed.
Preferably, the sieving condition in the step (S.3) is that the mixed essence is crushed again until the mixed essence passes through a 80-200-mesh screen.
The mixed powder essence is used in food, beverage, wine and milk product.
Therefore, the invention has the following beneficial effects:
(1) The invention mixes the glucosyl stevioside with the neomethyl hesperidin dihydrochalcone and ethyl maltol for use, which remarkably improves the sweetness of the prepared mixed powder essence, not only improves the obvious after-bitter taste of the glucosyl stevioside, but also covers the liquorice taste of the neomethyl hesperidin dihydrochalcone, so that the essence has proper sweetness and plumpness, just has the sweetness equivalent to that of sucrose, can replace the sucrose for use, has more mellow and fragrant smell and fine and comfortable taste;
(2) According to the invention, the mixed powder essence prepared by the synergistic effect of ethyl maltol and neomethyl hesperidin dihydrochalcone has high sweetness generation speed, and the sweetness residence time is properly shortened;
(3) The spice and the essence auxiliary materials are natural products, the energy is zero, the blood sugar is not increased, the adverse effect on human bodies caused by too high sugar intake is avoided, and the food can be eaten by obese people and diabetics;
(4) The mixed powder essence prepared by the invention is directly classified as essence for food without separate identification in a product label, belongs to a clean label, and has the advantages of short preparation process flow and simple preparation method, thereby being beneficial to popularization and application in daily life or industrial production.
Drawings
Fig. 1 is a flow chart of a preparation process of a mixed powder essence.
FIG. 2 is a schematic diagram showing the texture profile of the blended powder flavor of example 2.
FIG. 3 is a schematic diagram showing the texture profile of the blended powder flavor of example 7.
FIG. 4 is a schematic diagram showing the texture profile of the blended powder flavor of example 8.
FIG. 5 is a schematic diagram showing the texture profile of the blended powder flavor of example 9.
FIG. 6 is a texture profile of the blended powder flavor of comparative example 4.
Fig. 7 is a taste profile of the blended powder flavor of comparative example 1.
FIG. 8 is a texture profile of the blended powder flavor of comparative example 5.
FIG. 9 is a texture profile of the blended powder flavor of comparative example 6.
FIG. 10 is a texture profile of the blended powder flavor of comparative example 7.
Detailed Description
The invention is further described below with reference to the drawings and specific examples. Those of ordinary skill in the art will be able to implement the invention based on these descriptions. In addition, the embodiments of the present invention referred to in the following description are typically only some, but not all, embodiments of the present invention. Therefore, all other embodiments, which can be made by one of ordinary skill in the art without undue burden, are intended to be within the scope of the present invention, based on the embodiments of the present invention.
[ Bitter taste of glucosyl stevioside and licorice taste masking test of neohesperidin dihydrochalcone ]
Example 1
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neohesperidin dihydrochalcone and 0.5 part of ethyl maltol.
The production process is as follows:
(S.1) respectively crushing the components with the weight, and respectively weighing according to the formula proportion to obtain raw material powder;
(S.2) sequentially mixing the raw material powders obtained in the step (S.1) according to the proportion of the raw materials in the formula from low content to high content, and stirring for 30-60 min until the raw materials are uniformly mixed to obtain mixed essence;
And (S.3) crushing the mixed essence obtained in the step (S.2) again, sieving through a 80-200-mesh screen to obtain a mixed powder essence sample, sampling, assaying, and packaging and warehousing after the sample is qualified.
Example 2
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neohesperidin dihydrochalcone and 1 part of ethyl maltol. The production process was the same as in example 1.
Example 3
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neohesperidin dihydrochalcone and 2 parts of ethyl maltol. The production process was the same as in example 1.
Example 4
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neohesperidin dihydrochalcone and 3 parts of ethyl maltol. The production process was the same as in example 1.
Example 5
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
1 part of erythritol, 5 parts of maltodextrin, 70 parts of glucosyl stevioside, 0.01 part of neohesperidin dihydrochalcone and 0.5 part of ethyl maltol. The production process was the same as in example 1.
Example 6
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
5 parts of erythritol, 2.5 parts of maltodextrin, 90 parts of glucosyl stevioside, 1 part of neohesperidin dihydrochalcone and 3 parts of ethyl maltol. The production process was the same as in example 1.
Comparative example 1
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside and 0.5 part of neohesperidin dihydrochalcone. The production process was the same as in example 1.
Comparative example 2
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neohesperidin dihydrochalcone and 4 parts of ethyl maltol. The production process was the same as in example 1.
Comparative example 3
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside and 1 part of ethyl maltol. The production process was the same as in example 1.
Test method
Sensory tests were performed on the mixed powder essences prepared in examples 1 to 6 and comparative examples 1 to 3, and the masking effect of the addition of ethyl maltol in the mixed powder essences on the bitterness of glucosyl stevioside and the licorice taste of neomethyl hesperidin dihydrochalcone, and the smell improvement effect on the mixed powder essences were tested, and the test results are shown in tables 1 and 2 below.
TABLE 1
TABLE 2
From the data analysis in tables 1 and 2, it is found that when ethyl maltol was not added (comparative example 1), it could not mask the bitter taste of glucosyl stevioside and the licorice taste of neohesperidin dihydrochalcone itself, resulting in poor taste of the blended powder flavor. In contrast, when ethyl maltol was added in an amount of 4 parts (comparative example 2), the bitter taste of glucosyl stevioside and the licorice taste of neohesperidin dihydrochalcone itself were masked, but the mixed powder essence volatilized a strong burnt smell, resulting in unpleasant mouthfeel. In addition, when only ethyl maltol was used to modify the glucosyl stevioside (comparative example 3), the bitter taste of the glucosyl stevioside could be well masked, but the sweetness was not full, resulting in inconsistent mouthfeel of the blended powder flavor. When the addition amount of ethyl maltol is within the range of 0.5-3 parts, the bitter taste of glucosyl stevioside and the licorice taste of neohesperidin dihydrochalcone can be well shielded, and meanwhile, the whole sweet feeling of the mixed powder essence is full, the taste is pleasant, and a certain burnt smell is accompanied.
[ Taste test of Mixed powder essence ]
Example 7
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 80 parts of glucosyl stevioside, 0.5 part of neohesperidin dihydrochalcone and 0.5 part of ethyl maltol. The production process was the same as in example 1.
Example 8
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 70 parts of glucosyl stevioside, 0.7 part of neohesperidin dihydrochalcone and 0.75 part of ethyl maltol. The production process was the same as in example 1.
Example 9
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 1 part of neohesperidin dihydrochalcone and 1 part of ethyl maltol. The production process was the same as in example 1.
Comparative example 4
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin and 87.5 parts of glucosyl stevioside. The production process was the same as in example 1.
Comparative example 5
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 60 parts of glucosyl stevioside, 0.3 part of neohesperidin dihydrochalcone and 0.4 part of ethyl maltol. The production process was the same as in example 1.
Comparative example 6
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 100 parts of glucosyl stevioside, 1.5 parts of neohesperidin dihydrochalcone and 3.5 parts of ethyl maltol. The production process was the same as in example 1.
Comparative example 7
In the embodiment, the components of the mixed powder essence provided by the embodiment of the invention are proportioned according to the following weight parts:
10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl stevioside, 0.5 part of neohesperidin dihydrochalcone and 5 parts of ethyl maltol. The production process was the same as in example 1.
Test method
The taste profiles (sweetness onset, sweetness intensity, sweetness fold, tail sweetness) and taste scores of the blended powder essences prepared in examples 2, 7 to 9 and comparative examples 1 and 4 to 7 are shown in fig. 2 to 10 and table 3, respectively, using the blended powder essences prepared in sucrose as a control sample for taste evaluation, for 20 ginseng and taste measurement.
TABLE 3 Table 3
As can be seen from the analysis of fig. 2 to 10 and table 3, the taste profile of the mixed powder essence in examples 2 and 7 to 9 has a higher overlap ratio with the control sample, whereas the taste profile in comparative examples 1 and 4 to 7 has a lower overlap ratio with the control sample than examples 2 and 7 to 9. The method shows that under the conditions of 70-90 parts of glucosyl stevioside, 0.5-1 part of neohesperidin dihydrochalcone and 0.5-1 part of ethyl maltol, the taste prepared by the glucosyl stevioside, the neohesperidin dihydrochalcone and the ethyl maltol is relatively similar to the taste of sucrose. Meanwhile, the sweet taste is fast, the sweet pleasure is increased, and the tail sweet duration is effectively shortened. In addition, when the addition amount of ethyl maltol is less than 0.5 part, the addition amount of neohesperidin dihydrochalcone is less than 0.5 part and the addition amount of glucosyl stevioside is less than 70 parts, the sweetness of the mixed powder essence prepared by the three is obviously reduced, and the modification effect on tail sweet is not obvious. When the addition amount of ethyl maltol is higher than 3 parts, the addition amount of neomethyl hesperidin dihydrochalcone is higher than 1 part, and the addition amount of glucosyl stevioside is higher than 90 parts, the mixed powder essence prepared by the three is over high in sweetness multiple and over strong in sweetness, so that the taste is unpleasant, and the tail sweet duration is prolonged.
The foregoing is only illustrative of the preferred embodiments and principles of the present invention, and changes in specific embodiments will occur to those skilled in the art upon consideration of the teachings provided herein, and such changes are intended to be included within the scope of the invention as defined by the claims.
Claims (8)
1. A mixed powder essence, which is characterized by comprising the following substances:
Essence auxiliary materials, glucosyl stevioside, neohesperidin dihydrochalcone and ethyl maltol;
The mass ratio of the glucosyl stevioside to the neohesperidin dihydrochalcone to the ethyl maltol is 70-90:0.01-1:0.5-3;
The essence auxiliary material is one or two of erythritol and maltodextrin.
2. The mixing type powder essence according to claim 1, which is characterized by comprising the following substances in parts by weight:
2-15 parts of essence auxiliary materials, 70-90 parts of glucosyl stevioside, 0.01-1 part of neohesperidin dihydrochalcone and 0.5-3 parts of ethyl maltol.
3. The mixed powder essence according to claim 1, wherein the mass ratio of erythritol to maltodextrin is 1-10:1-5.
4. A mixed powder essence according to claim 3, characterized in that the following raw materials are present in the following proportions by weight:
1-10 parts of erythritol, 1-5 parts of maltodextrin, 70-90 parts of glucosyl stevioside, 0.01-1 part of neohesperidin dihydrochalcone and 0.5-3 parts of ethyl maltol.
5. The method for preparing a mixed powder essence according to any one of claims 1 to 4, comprising the steps of:
(S.1) respectively crushing the raw materials, and respectively weighing according to the formula proportion to obtain raw material powder;
(S.2) gradually mixing the raw material powder obtained in the step (S.1) until the raw material powder is uniformly mixed to obtain mixed essence;
(S.3) crushing the mixed essence obtained in the step (S.2) again, and sieving to obtain the mixed powder essence.
6. The method for preparing a mixed powder flavor according to claim 5, wherein the specific operation steps for obtaining the mixed flavor in the step (s.2) are as follows:
and (2) sequentially mixing the raw material powder obtained in the step (S.1) according to the ratio of the raw materials in the formula from low content to high content, and stirring for 30-60 min until the raw material powder is uniformly mixed.
7. The method for preparing a mixed powder flavor according to claim 5, wherein the sieving condition in the step (s.3) is that the mixed flavor is crushed again until passing through a 80-200 mesh screen.
8. The use of a blended powdered flavour as claimed in any one of claims 1 to 4 in food, beverage, wine, dairy processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211164231.7A CN115606787B (en) | 2022-09-23 | 2022-09-23 | Mixing type powder essence and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211164231.7A CN115606787B (en) | 2022-09-23 | 2022-09-23 | Mixing type powder essence and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115606787A CN115606787A (en) | 2023-01-17 |
| CN115606787B true CN115606787B (en) | 2024-04-19 |
Family
ID=84857966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211164231.7A Active CN115606787B (en) | 2022-09-23 | 2022-09-23 | Mixing type powder essence and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115606787B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649558A (en) * | 2023-05-26 | 2023-08-29 | 上海百润投资控股集团股份有限公司 | Taste-modified essence |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4254155A (en) * | 1979-04-30 | 1981-03-03 | Chimicasa Gmbh | Preparing neohesperidin dihydrochalcone sweetener composition |
| CN1168622A (en) * | 1994-12-09 | 1997-12-24 | 苏尔塔有限公司 | Flavor modifying composition |
| CN110679899A (en) * | 2019-11-07 | 2020-01-14 | 山东奔月生物科技股份有限公司 | Dining table sweetener with naringin dihydrochalcone as carrier |
| CN112244260A (en) * | 2020-10-23 | 2021-01-22 | 山东奔月生物科技股份有限公司 | Food additive sweet essence and preparation method thereof |
-
2022
- 2022-09-23 CN CN202211164231.7A patent/CN115606787B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4254155A (en) * | 1979-04-30 | 1981-03-03 | Chimicasa Gmbh | Preparing neohesperidin dihydrochalcone sweetener composition |
| CN1168622A (en) * | 1994-12-09 | 1997-12-24 | 苏尔塔有限公司 | Flavor modifying composition |
| CN110679899A (en) * | 2019-11-07 | 2020-01-14 | 山东奔月生物科技股份有限公司 | Dining table sweetener with naringin dihydrochalcone as carrier |
| CN112244260A (en) * | 2020-10-23 | 2021-01-22 | 山东奔月生物科技股份有限公司 | Food additive sweet essence and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 新甲基橙皮苷二氢查耳酮的应用研究进展;陈良;刘传滨;张钦;苏新甲;;饮料工业(01);53-56 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115606787A (en) | 2023-01-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Mizutani et al. | Use of Stevia rebaudiana sweeteners in Japan | |
| CN104640460B (en) | Taste masking composition, sweetener composition and comprising it can consumable products composition | |
| AU2013296597B2 (en) | Sweetener compositions containing rebaudioside B | |
| CN110463973A (en) | Compound sweetener, preparation method and the usage based on a kind of mogroside | |
| CN102076226A (en) | Sweetener, methods of preparing sweetener and applications thereof | |
| WO2016157868A1 (en) | Sweetener composition | |
| CN104540396A (en) | Taste-masking compositions, sweetener compositions and consumable product compositions containing the same | |
| CN106820070A (en) | A kind of natural built-up sweetener and preparation method thereof | |
| CN109259175A (en) | Sweetener and preparation method thereof | |
| CN110477352A (en) | A kind of mogroside of suitable diabetes patient is for sugar and preparation method thereof | |
| CN115606787B (en) | Mixing type powder essence and preparation method and application thereof | |
| CN112244260A (en) | Food additive sweet essence and preparation method thereof | |
| CN105899087A (en) | Glucosylated steviol glycoside as a flavor modifier | |
| CN108289488A (en) | Glucosylation terpenes glucosides | |
| CN110037280A (en) | Compound sweetener low in calories and preparation method thereof | |
| JP2017527309A (en) | Flavor improving composition, use thereof and product containing the same | |
| WO2001028357A2 (en) | Sugar substitutes | |
| JP2021151222A (en) | Gum-smell-masking agent and gum or gum-containing edible composition including the same | |
| JP2015073501A (en) | Agent for improving aftertaste feeling of sweetness of sweetener having high degree of sweetness and method for improving aftertaste feeling of sweetness | |
| TWI691278B (en) | Composition for improving quality of taste comprising allulose | |
| EP3025594A1 (en) | Sweetener compositions comprising steviol glycosides and non-steviol secondary sweeteners | |
| JP2023524688A (en) | Flavor particles, method of making same and use for stabilizing flavors | |
| CN113974121B (en) | Compound burnt-flavor ingredient with rich taste, preparation method and application of compound burnt-flavor ingredient in tea industry | |
| KR102578244B1 (en) | Sweetner composition including Siraitia grosvenorii extract and stevia and method of manufacturing thereof | |
| JP5688628B1 (en) | Methods for improving the flavor and quality of foods and food flavor and quality improvers |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |