CN116268413A - 一种添加透明质酸的含糖饮品/甜品及其制备方法 - Google Patents
一种添加透明质酸的含糖饮品/甜品及其制备方法 Download PDFInfo
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- CN116268413A CN116268413A CN202310113281.0A CN202310113281A CN116268413A CN 116268413 A CN116268413 A CN 116268413A CN 202310113281 A CN202310113281 A CN 202310113281A CN 116268413 A CN116268413 A CN 116268413A
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Abstract
本发明提供了一种含糖饮品/甜品及其制备方法。通过在含糖饮品/甜品中加入透明质酸或透明质酸的盐,可提高人体对甜味的感知,与不加透明质酸或透明质酸的盐的含糖饮品/甜品相比,饮用/冲泡/食用本发明的含糖饮品/甜品可以使消费者获得增强且持久的对味道的感觉,在不影响人体甜味感知能力以及原产品口味的基础上,不仅可以减少甜味调味品的用量,有助于创制更健康的含糖饮品/甜品;另外,本发明的减糖不减味是基于原始的甜品配方,可以不加入其他糖替代品,很好地解决糖醇和/或纤维的高价格以及它们所带来的某些个体中的胃肠问题、代谢问题或目前已有的疾病诱发问题等,也解决了部分产品加入糖替代品会改变其品类的大问题。
Description
技术领域
本发明涉及食品饮料领域,具体地,本发明涉及一种添加透明质酸的含糖饮品/甜品及其制备方法。
背景技术
随着现代生活水平的逐渐提升,消费者对食物的要求也越来越高,除了希望其能够饱腹,提供日常所需营养之外,对于食物带来的感官体验也更加挑剔。消费者总是希望可以品尝到风味更为饱满的食物,却又担心过多促味剂的摄入会造成生理负担。
众所周知,蔗糖作为食物中最常见的甜味来源,能够带来令人愉悦的感官体验。色氨酸(Tryptophan)是大脑中血清素的重要来源,而血清素会使人心情愉悦。酪氨酸(Tyrosine)是大脑中多巴胺与肾上腺素的来源,使人精神振奋。高糖食物会使胰岛素快速增加,而胰岛素会使酪氨酸与苯丙氨酸在血中浓度降低,使色氨酸在竞争上处于优势,很快进入细胞中转换成血清素,进入脑中,使人有愉悦感。但过多的糖分摄入会容易导致胰岛功能紊乱、心脑血管疾病、情感障碍、高血压等疾病;使用超过人体需要的含糖食品还会导致过多能量在体内蓄积,逐渐转化成脂肪而导致人体肥胖。因此,减糖已成为食品行业发展的重要共识。
含糖软饮料是指添加了任何形式的糖(如红糖、玉米糖、玉米糖浆、果糖、葡萄糖等)的所有含碳酸气体或不含碳酸气体的含糖非酒精类饮料。常见的含糖软饮料包括奶茶、果蔬汁、碳酸饮料、汽水、苏打水、茶饮料、运动饮、能量及维他命饮、加糖的咖啡等。含糖酒精饮品除了鸡尾酒、奶啤、百利酒、冰酒、桃红葡萄酒、甜白葡萄酒、香槟酒、起泡酒等西方传统甜味酒精饮料和以青梅酒、红枣酒、玫瑰酒、桂花酒等为代表的甜酒曲酿造果酒/花酒、冰糖黄酒、米酒等中国/东亚传统酒精饮料之外,现在还出现了新品类的果味啤酒或其他风味啤酒,以及市场受众较为成熟、市场份额逐步扩大的鸡尾酒预调酒和其他预调酒/配制酒等。
在含糖饮料中,奶茶市场规模超500亿的是奶茶产业。奶茶主要是指牛奶、茶叶提取物及甜味剂等原辅料经过混合调配而成的饮料。随着奶茶产业的异军突起,奶茶已经成为了含糖饮料的新式典型代表。如今新中式奶茶饮品迅速崛起,意味着含糖饮料市场发生结构性改变,奶茶成为新的含糖饮料市场主力军。数据显示,16~25岁的青年已经成为奶茶消费主力军,而女性消费者高达6.4成;与此同时,平均每天摄入一杯的奶茶爱好者数量也正在不断上升,不少消费者表示“完全上瘾了”。为了改善口感、节约成本、提高产品的稳定性,生产者会在奶茶中添加较多的糖或是甜味剂、植脂末等添加剂,过量糖或添加剂的摄入会给消费者的身体健康造成较大的威胁,如长期摄入过多的糖会增加消费者患糖尿病、肥胖的风险,还可能增加血液中尿酸的含量,引发痛风。
果汁是通过机械挤压或浸渍水果所提取的。它通常作为饮料消费或用作食品中的成分或调味剂。然而,果蔬汁尽管被认为是健康的,但其糖分也很高。通常每100mL果汁含8~10g糖。天然果蔬汁中发现的糖通常包括蔗糖、果糖和葡萄糖。由于苏打水和果蔬汁等高糖饮料对健康构成长期威胁胁,饮料行业也在不断研究和探索如何减少饮料中糖分。虽然市场上有低糖和低糖水果饮料,但是通常是果蔬汁与其他饮料的混合物,或用水稀释后的添加低热量甜味剂的混合物。这种减糖过程可能改变果蔬汁的酸度、味道、气味,有时甚至是颜色,这些处理过的果汁不如普通未处理的果汁那样受欢迎。天然富含糖的其他饮料还包括牛奶,通常每100mL包含3.5至5.5g乳糖,虽然,一些消费者对乳糖不耐或过敏,很多消费者依然喜爱甜味调味的牛奶,该市场依然很广阔。
预调鸡尾酒是以蒸馏酒、发酵酒、配制酒等为酒基,加入可食用原料(糖、果蔬汁等)或药食两用的原料、辅料、食品添加剂等,进行调配、混和,含有或不含有二氧化碳的饮料酒。在含糖酒精饮品中,预调酒行业在我国虽是新兴行业,但是2020年后该行业呈现加速向上的趋势,线上品类增长率到达百分之两百以上。低酒精度和低卡已经成为了当今酒精市场主流旋律,创新也发展到低糖/天然/营养补充剂/电解质/抗氧化等,因此减糖/低糖的含糖酒精饮品将是该行业的下一个风口。
巧克力是具有代表性的高价值甜品。巧克力典型地具有大约50重量%或更多的糖,而黑巧克力也可具有最高达40重量%或更多的糖。虽然已经引入各种糖替代品,但是许多糖替代品,例如糖醇和/或纤维,具有某种类型的缺点,例如高价格,某些个体中的胃肠(GI)问题的可能性,和/或风味/质地的缺陷,使其不太理想。因此,虽然一些消费者可能期望降低的添加糖水平,但是鉴于这些问题中的一个或多个,消费者通常认为当前的替代低糖巧克力和甜食不能令人满意。
因此,研发一种低糖但不会影响口感的含糖饮品或者甜品成为了大势所趋。
透明质酸是由D-葡萄糖醛酸和N-乙酰氨基葡萄糖双糖单位重复连接组成的天然高分子直链多糖,因其独特的分子结构和理化性质使其具有多种重要的生理功能,如保湿、润滑、促进创伤愈合、抗炎等。
发明内容
本发明所要解决的技术问题在于传统含糖饮料/饮品/甜品中含糖量较高,热量摄入较多,以及长期摄入较多的糖会对消费者的健康产生威胁。
为了解决上述问题,本发明的目的之一在于提供了一种含透明质酸的含糖饮品/甜品,其组分包括制作饮品/甜品所用的原材料、甜味调味品、透明质酸和/或透明质酸的盐。本发明中提及的“制作饮品/甜品所用的原材料”是指制作饮品或甜品时所使用的原材料,不包括添加的甜味调味品和其他呈味化合物,其中呈味化合物是指摄入动物或人口腔的物质中所含有的使感觉器官产生咸味、酸味、甜味、鲜味、苦味、辣味中任一种或两种或两种以上感觉印象的物质。例如,在制作果蔬汁饮品时,制作果蔬汁饮品所用的原材料包括从水果或蔬菜获得的天然果蔬汁,不包括为了改善果蔬汁口味而另外添加的甜味调味品。消费者饮用/冲泡/食用本发明所制备的含糖饮品/甜品时,透明质酸会与口腔内或舌头上的黏蛋白发生相互作用,并粘附于黏蛋白层表面,有助于增加糖分子或甜味剂在舌头上的粘附与渗透,从而增加人体对甜味的感知能力。因此,为了解决传统含糖饮品/甜品中含糖量较高的问题,在制作本发明的含糖饮品/甜品时,由于透明质酸和/或透明质酸的盐的加入,可以在不改变奶茶甜味和口感的基础上,减少甜味调味品如糖的添加量。
本发明所涉及的含糖饮品包括果蔬饮品、蛋白饮品、碳酸饮品、特殊用途饮品、风味饮品、茶类饮品、咖啡类饮品、植物饮品、固体饮品、酒精类饮品中的至少一种,所述甜品包括乳制品甜食、布丁、巧克力、谷类甜品刨冰、雪糕、冰淇淋、冰冻果子露、糖霜、芝士奶盖中的至少一种。果蔬饮品包括果蔬汁如橙汁、苹果汁、葡萄汁、椰子汁、胡萝卜汁和综合果蔬汁等,还包括复合果蔬汁(浆)及其饮品、果肉饮品、发酵型果蔬汁饮品等;蛋白饮品是指以乳或乳制品、或含有一定蛋白含量的植物的果实、种子或种仁等为原料,经加工制成的饮品,包括含乳饮品、植物蛋白饮品、复合蛋白饮品。碳酸饮品是指在一定条件下充入二氧化碳气的饮料,包括可乐型、果汁型、果味型以及苏打水、姜汁汽水等。特殊用途饮品是指通过调整饮品中营养素的成分和含量,或加入具有特定功能成分的适应某些特殊人群需要的饮品,包括运动饮料、营养素饮料、能量饮料等。风味饮品是指以食用香精(料)、食糖和(或)甜味剂、酸味剂等作为调整风味的主要手段,经加工制成的饮品,包括果味饮品、乳味饮品、茶味饮品、咖啡味饮品等。茶类饮品是指以茶叶的水提取液或其浓缩液、茶粉等为原料,经加工制成的饮料,包括茶饮品(茶汤)、调味茶饮品、复(混)合茶饮品等。咖啡类饮品是指以咖啡的水提取液或其浓缩液、速溶咖啡粉为原料,经加工制成的饮品,包括浓咖啡饮品、咖啡饮品、低咖啡因咖啡饮品。植物饮品是指以植物或植物抽提物(水果、蔬菜、茶、咖啡除外)为原料,经加工制成的饮品,包括食用菌饮品、藻类饮品、可可饮品、谷物饮品、凉茶饮品等。固体饮品是指食品原料、食品添加剂等加工制成粉末状、颗粒状或块状等固态料的供冲调饮用的制品,如果汁粉、豆粉、茶粉、咖啡粉(速溶咖啡)、果味型固体饮品、固态汽水(泡腾片)、姜汁粉、蛋白型固体饮品等。酒精类饮品是指供人们饮用的且乙醇含量在0.5%(vol)以上的饮料,包括各种发酵酒、蒸馏酒、配制酒及预调酒,如鸡尾酒预调酒和其他预调酒/配制酒、鸡尾酒、果味啤酒或其他风味啤酒、奶啤、百利酒、冰酒、桃红葡萄酒、甜白葡萄酒、香槟酒、起泡酒、青梅酒、冰糖黄酒、米酒等。
在本发明的一种实施方式中,所述果蔬饮品包括从水果或蔬菜获得的天然果蔬汁,所述水果或蔬菜选自苹果、蔓越莓、梨、桃、李、杏、油桃、葡萄、樱桃、穗醋栗、覆盆子、醋栗、黑莓、蓝莓、草莓、柠檬、橙子、葡萄柚、马铃薯、番茄、芹菜、大黄、胡萝卜、甜菜、黄瓜、菠萝、番荔枝、椰子、石榴、猕猴桃、芒果、番木瓜、香蕉、西瓜和甜瓜等。
在本发明的一种实施方式中,所述含糖饮品/甜品的组分中还包括其他添加剂,所述其他添加剂包括增稠剂、抗结剂、营养补充剂、植脂末、香精中的至少一种。其中,增稠剂是一种能增加胶乳、液体黏度的物质,用于食品时又称糊料,常用于奶茶等饮料中的增稠剂包括麦芽糊精、琼脂、黄原胶、果胶、卡拉胶、魔芋粉、豆浆粉等。抗结剂是指添加于颗粒、粉末状食品中,防止颗粒或粉状食品聚集结块、保持其松散或自由流动的物质,常用的抗结剂包括亚铁氰化钾、硅铝酸钠、磷酸三钙、二氧化硅、微晶纤维素等。营养补充剂是指是作为饮食的一种辅助手段,用来补充人体所需的氨基酸、微量元素、维生素、矿物质等的物质,含糖饮品/甜品中常用的营养补充剂包括乳矿物质盐或蛋白粉等,营养补充剂的加入不仅可以减少掉奶茶中其他成分如奶粉、植脂末、甜味剂等的用量,更有助于提升部分粉末状的含糖饮品/甜品(例如奶茶粉)的稳定性。植脂末,又称奶精,是以精制植物油或氢化植物油、酪蛋白等为主要原料的新型产品,由于植脂末能改善食品的内部组织,增香增脂,使产品口感细腻,润滑厚实,在食品加工中常用于代替奶粉或减少奶粉的用量,在保持产品品质稳定的前提下,还可以降低生产成本。
在本发明的一种实施方式中,为了改善含糖饮品/甜品(例如各类含有乳制品的饮品/甜品)的口味,所述乳制品或者植脂末中的乳制品可以是液态奶(全脂/脱脂)、奶粉(全脂/脱脂)、奶酪、炼乳等乳制品中的一种或几种,其中奶粉(全脂/脱脂)的蛋白含量不低于30%。
在本发明的一种实施方式中,为了改善部分粉末状的含糖饮品/甜品(例如奶茶粉)的口味,添加的植脂末由氢化椰子油制得,且植脂末中油脂含量不低于30%。植脂末可以单独使用,也可以和乳制品复配使用。
在本发明的一种实施方式中,为了改善部分含有茶叶粉的粉末状的含糖饮品/甜品(例如奶茶粉)的溶解速率及口感,所述茶叶粉的粒径为15~20μm。
在本发明的一种实施方式中,所述茶叶粉包括绿茶粉、红茶粉、乌龙茶粉、黄茶粉、黑茶粉、青茶粉、茉莉花茶等各类花茶/粉中的至少一种。
在本发明的一种实施方式中,所述甜味调味品包括糖类甜味剂、甜味果蔬、代糖甜味剂中的至少一种,所述糖类甜味剂包括白砂糖、蔗糖、葡萄糖、麦芽糖、果糖、乳糖、红糖、蜂蜜、枫糖、饴糖、冰糖;所述甜味果蔬包括甜味水果(如苹果、甜橙、椰子等)、枣、椰枣、龙舌兰果实、甜味草本植物(甘草、罗汉果等)等中的至少一种;所述代糖甜味剂包括营养性甜味剂(天然糖醇甜味剂,如甘露醇、山梨醇、木糖醇、赤鲜醇、麦芽糖醇等);天然甜味剂,如甜菊糖苷、罗汉果甜苷、甘草甜素、橙皮苷、甜茶素和甜味蛋白(如马槟榔甜蛋白、仙茅甜蛋白、培它丁、奇果蛋白、索马甜和巴西甜蛋白等);人工合成或半合成的甜味剂(如糖精钠、甜蜜素、安赛蜜、三氯蔗糖、阿斯巴甜、阿力甜、纽甜等)中的至少一种。
在本发明的一种实施方式中,所述透明质酸包括由D-葡萄糖醛酸和N-乙酰氨基葡萄糖构成的双糖单位重复连接形成的天然高分子直链多糖,所述透明质酸的分子量为100~400kDa。
在本发明的一种实施方式中,所述透明质酸的盐包括钠盐、钾盐、钙盐、镁盐或锌盐中的一种或几种。
在本发明的一种实施方式中,在所述含糖饮品/甜品中,所述透明质酸的质量浓度为0.1~0.5%。透明质酸或透明质酸盐的用量可以根据食品相关法律法规所允许的上限以及食品自身所需呈现的特性(包括味道、溶解度和黏度)来确定,例如透明质酸的添加量可以是所制成的奶茶粉质量的0.2%。
在本发明的一种实施方式中,所述含糖饮品/甜品包括奶茶粉,以重量份计,所述奶茶粉包括15~20份红茶粉、18~22份奶粉、8~12份白砂糖、15~20份麦芽糊精、4~6份植脂末、0.08~0.12份抗结剂、0.03~0.04份透明质酸或透明质酸的盐、1.9~5.6份乳矿物质盐。
本发明的目的之二在于提供一种奶茶粉的制备方法,包括如下步骤:
(1)将茶叶进行粉碎研磨,获得茶叶粉;
(2)将步骤(1)得到的茶叶粉与奶粉、甜味剂、透明质酸或透明质酸的盐粉末混合均匀,即得奶茶粉。
在本发明的一种实施方式中,在所述步骤(1)中,还包括将茶叶粉与抗结剂混合的步骤。
在本发明的一种实施方式中,在将茶叶粉与奶粉、甜味剂以及透明质酸或透明质酸的盐混合之前,还包括将混有抗结剂的茶叶粉与植脂末混合的步骤。
在本发明的一种实施方式中,若使用的甜味调味品为糖类甜味剂,如白砂糖、红糖或冰糖,在将茶叶粉与奶粉、甜味剂以及透明质酸或透明质酸的盐混合之前,还包括将糖类甜味剂粉碎的步骤,如将白砂糖、红糖或冰糖粉碎为粒径不大于120μm的颗粒。
本发明的目的之三在于提供一种透明质酸和/或透明质酸的盐在制备含糖饮品/甜品中的应用,即以透明质酸和/或透明质酸的盐取代部分甜味剂。
本发明的有益效果:
(1)通过在含糖饮品/甜品中加入透明质酸或透明质酸的盐,可提高人体对甜味的感知,与不加透明质酸或透明质酸的盐的含糖饮品/甜品相比,饮用/冲泡/食用本发明的含糖饮品/甜品时,消费者可以获得增强且持久的对味道的感觉,在不影响人体对含糖饮品/甜品的甜味感知能力以及产品口味的基础上,可以减少含糖饮品/甜品的甜味剂的用量,达到减糖减少热量摄入但不减味的有益效果。
(2)采用粒径为15~20μm的茶叶粉,并按照本发明的制备方法制备的部分含有茶粉的粉末状含糖饮品/甜品(例如奶茶粉),在冲泡后,茶叶粉与其他组分的混合均匀性好,冲泡后的茶汤颜色鲜亮、口感细腻,无颗粒感,味道醇厚。
(3)向含糖饮品/甜品中加入营养补充剂如乳矿物质盐,可以减少植脂末和甜味剂的用量,不仅显著降低了成本,而且还提高了含糖饮品/甜品的稳定性。
(4)本发明的减糖不减味是基于原始的甜品配方,可以不做其他糖替代品的加入,可以很好地解决糖醇和/或纤维的高价格以及它们所带来的某些个体中的胃肠问题或者代谢问题或者目前已有部分糖替代品可能诱发疾病的问题等,和/或风味/质地的缺陷等不要理想的现状。
附图说明
图1为实施例4中用于感官评价的红茶奶茶样品;
图2为实施例4中红茶奶茶样品的喜好度评价;
图3为实施例6中用于感官评价的百利甜酒样品;
图4为实施例6中百利甜酒样品的喜好度评价。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1红茶奶茶粉
一种红茶奶茶粉,以重量份计,其组分包括16份红茶粉、20份奶粉、8份白砂糖、16份麦芽糊精、4份植脂末、0.08份抗结剂、0.032份分子量为100kDa的透明质酸、2.4份乳矿物质盐,其中,红茶粉的粒径为15~20μm。
一种奶茶粉的制备方法,包括以下步骤:
(1)将红茶与抗结剂混合后进行粉碎研磨,获得粒径为15~20μm的红茶粉;
(2)将白砂糖粉碎为粒径不大于120μm的颗粒,得到白砂糖粉;
(3)将混有抗结剂的红茶粉与植脂末混合均匀;
(4)将步骤(3)得到的混合物与步骤(2)得到的白砂糖粉、奶粉、麦芽糊精、透明质酸粉末、乳矿物质盐混合均匀,即得低糖奶茶粉。
实施例2红茶奶茶粉
实施例2与实施例1的区别在于,实施例2中的红茶奶茶粉各组分的质量份数与实施例1中不同。
一种红茶奶茶粉,以重量份计,其组分包括18份红茶粉、20份奶粉、9份白砂糖、18份麦芽糊精、4.5份植脂末和0.09份抗结剂、0.036份分子量为100kDa的透明质酸、2.7份乳矿物质盐,红茶粉的粒径为15~20μm。
实施例3红茶奶茶粉
实施例3与实施例1的区别在于,实施例3中的红茶奶茶粉各组分的质量份数与实施例1中不同。
一种红茶奶茶粉,以重量份计,其组分包括20份红茶粉、20份奶粉、10份白砂糖、20份麦芽糊精、5份植脂末和0.1份抗结剂、0.04份分子量为100kDa的透明质酸、3份乳矿物质盐,红茶粉的粒径为15~20μm。
实施例4红茶奶茶粉的感官评价和喜好度评价
按照实施例1的制备方法制备A~D样品的奶茶粉,将奶茶粉冲调得到A~D样品,各样品的组分及用量如下:
A样品:以重量份计,其组分包括20份红茶粉、20份奶粉、10份白砂糖、20份麦芽糊精、5份植脂末和0.1份抗结剂、3份乳矿物质盐。
B样品:以重量份计,其组分包括20份红茶粉、20份奶粉、9份白砂糖、20份麦芽糊精、5份植脂末和0.1份抗结剂、0.036份分子量为100kDa的透明质酸、2.7份乳矿物质盐。
C样品:以重量份计,其组分包括20份红茶粉、20份奶粉、7.5份白砂糖、20份麦芽糊精、5份植脂末和0.1份抗结剂、0.03份分子量为100kDa的透明质酸、2.25份乳矿物质盐。
D样品:以重量份计,其组分包括20份红茶粉、20份奶粉、5份白砂糖、20份麦芽糊精、5份植脂末和0.1份抗结剂、0.02份分子量为100kDa的透明质酸、1.5份乳矿物质盐。
感官评价:挑选15名感官评定员分别品尝上述样品,与A样品进行比较,从B、C、D样品中选出他们认为与A样品甜度和粘稠度相近的样品,结果记录在表1中。
喜好度评价:挑选15名感官评定员对4种样品进行喜爱度评分。样品名称使用三位随机编码代表,并以随机顺序呈送给每位感官评定员。感官评定员对4款样品进行独立评价,通过嗅闻和品尝,对样品进行气味、口感和整体的喜好度测试,测试采用9点喜好标度法(1表示非常不喜欢,9表示非常喜欢)。
表1认为红茶奶茶粉B~D样品与A样品甜度和粘稠度相近的人数统计
样品 | 甜度 | 粘稠度 |
B | 4 | 4 |
C | 11 | 6 |
D | 0 | 5 |
通过表1的数据可以看出,73.3%的人认为,红茶奶茶样品C减少了25%的糖和乳矿物质盐的添加,同时加入0.03份质量浓度为0.2%的100kDa分子量的透明质酸后,该奶茶样品呈现的口感与未减少糖含量和乳矿物质盐含量的红茶奶茶粉样品A的甜味相似,表明添加透明质酸提高了甜味感知,0.03份的透明质酸可减少25%的糖和乳矿物质盐的添加,同时不会影响产品的整体质地。
另外,通过图1的数据可以看出,A~D样品之间的喜好度评分的得分之间没有显著的差异,表明HA的加入不会影响消费者对产品的喜好。
实施例5百利甜酒
一种百利甜酒的制备方法,在料理机中加入240mL淡奶油,420mL炼乳,400mL威士忌,20g速溶咖啡粉,2mL香草膏,2mL巧克力糖浆,1.0g分子量为100kDa的透明质酸,低速搅拌3~5min,至混合均匀。
实施例6百利甜酒的感官评价和喜好度评价
按照下述组分、用量及方法制备A~D样品使用的百利甜酒
A样品:料理机中加入240mL淡奶油,420mL甜炼乳,400mL威士忌,20g速溶咖啡粉,2mL香草膏,2mL巧克力糖浆,低速搅拌3min,至混合均匀。
B样品:料理机中加入240mL淡奶油,378mL甜炼乳,400mL威士忌,20g速溶咖啡粉,1.8mL香草膏,1.8mL巧克力糖浆,0.84g质量浓度为0.2%、分子量为100kDa的透明质酸,低速搅拌3min,至混合均匀。
C样品:料理机中加入240mL淡奶油,336mL甜炼乳,400mL威士忌,20g速溶咖啡粉,1.6mL香草膏,1.6mL巧克力糖浆,0.84g质量浓度为0.2%、分子量为100kDa的透明质酸,低速搅拌3min,至混合均匀。
D样品:料理机中加入240mL淡奶油,294mL甜炼乳,400mL威士忌,20g速溶咖啡粉,1.4mL香草膏,1.4mL巧克力糖浆,0.84g质量浓度为0.2%、分子量为100kDa的透明质酸,低速搅拌3min,至混合均匀。
感官评价:挑选15名感官评定员分别品尝上述样品,与A样品进行比较,从B、C、D样品中选出他们认为与A样品甜度、奶油感相近的样品,结果记录在表2中。
喜好度评价:挑选15名感官评定员对4种样品进行喜爱度评分。样品名称使用三位随机编码代表,并以随机顺序呈送给每位感官评定员。感官评定员对4款样品进行独立评价,通过嗅闻和品尝,对样品进行气味、口感和整体的喜好度测试,测试采用9点喜好标度法(1表示非常不喜欢,9表示非常喜欢)。
表2认为百利甜酒B~D样品与A样品甜度和奶油味相近的人数统计
通过表2的数据可以看出,53.3%的人认为,百利甜酒样品C减少了20%甜味调味品(包括甜炼乳和巧克力糖浆)的添加,同时加入0.84g质量浓度为0.2%的100kDa分子量的透明质酸后,该百利甜酒样品呈现的口感与未减少甜味调味料(包括甜炼乳和巧克力糖浆)含量且未添加透明质酸的百利甜酒样品A的甜度相似,表明添加0.84g的透明质酸可提高甜味感知,减少20%的甜味调味料(包括甜炼乳和巧克力糖浆)的添加,同时对产品的整体质地不会产生显著影响,46.7%的人认为,添加0.84g质量浓度为0.2%的100kDa分子量透明质酸后,百利甜酒样品C的奶油味口感和样品A接近。
另外,通过图4的数据可以看出,A~D样品之间的喜好度评分的得分之间,只有降低炼乳含量30%的样品D得分较低,其他三种样品间得分没有显著性差异,这表明HA的加入不会影响消费者对产品的喜好,并且通过添加透明质酸来降低糖含量的添加对百利甜酒的口感和喜爱度不会有较大的影响。
实施例7巧克力
一种奶巧克力,按质量百分含量计,其组分包括蔗糖37.5%、可可脂12%、巧克力液24%、全脂奶粉20%,透明质酸0.2%,其他添加剂6.3%,其他添加剂包括奶脂肪、乳化剂、调味品和乳糖。
Claims (11)
1.一种添加透明质酸的含糖饮品/甜品,其特征在于,其组分包括甜味调味品、透明质酸和/或透明质酸的盐以及其他制作饮品/甜品所需的原材料。
2.根据权利要求1所述的含糖饮品/甜品,其特征在于,所述含糖饮品包括果蔬饮品、蛋白饮品、碳酸饮品、特殊用途饮品、风味饮品、茶类饮品、咖啡类饮品、植物饮品、固体饮品、酒精类饮料中的至少一种,所述含糖甜品包括乳制品甜食、布丁、巧克力、谷类甜品刨冰、雪糕、冰淇淋、冰冻果子露、糖霜、芝士奶盖中的至少一种。
3.根据权利要求2所述的含糖饮品/甜品,其特征在于,所述固体饮品包括奶茶粉,所述奶茶粉的原材料包括茶叶粉,所述茶叶粉包括绿茶粉、红茶粉、乌龙茶粉、黄茶粉、黑茶粉、青茶粉、花茶粉中的至少一种,所述茶叶粉的粒径为15~20μm。
4.根据权利要求1所述的含糖饮品/甜品,其特征在于,所述含糖饮品/甜品的组分中还包括其他添加剂,所述其他添加剂包括增稠剂、抗结剂、营养补充剂、乳制品和/或植脂末、香精中的至少一种,所述营养补充剂包括乳矿物质盐或蛋白质粉。
5.根据权利要求4所述的含糖饮品/甜品,其特征在于,所述乳制品包括液态奶、奶粉、奶酪、炼乳中的至少一种,所述奶粉包括全脂或脱脂奶粉,所述奶粉中的蛋白含量不低于30%;所述植脂末由氢化植物油制得,所述植脂末中油脂含量不低于30%。
6.根据权利要求1~5中任一项所述的含糖饮品/甜品,其特征在于,所述甜味调味品包括糖类甜味剂、甜味果蔬和代糖甜味剂中的至少一种,所述糖类甜味剂包括白砂糖、蔗糖、葡萄糖、麦芽糖、果糖、乳糖、红糖、蜂蜜、枫糖、饴糖、冰糖中的至少一种;所述甜味果蔬包括苹果、甜橙、椰子、枣、椰枣、龙舌兰果实、甘草、罗汉果中的至少一种;所述代糖甜味剂包括营养性甜味剂、天然甜味剂和人工合成或半合成的甜味剂中的至少一种,所述营养性甜味剂包括甘露醇、山梨醇、木糖醇、赤鲜醇、麦芽糖醇中的至少一种,所述天然甜味剂包括甜菊糖苷、罗汉果甜苷、甘草甜素、橙皮苷、甜茶素和甜味蛋白中的至少一种,所述人工合成或半合成的甜味剂包括糖精钠、甜蜜素、安赛蜜、三氯蔗糖、阿斯巴甜、阿力甜、纽甜中的至少一种。
7.根据权利要求1~5中任一项所述的含糖饮品/甜品,其特征在于,所述透明质酸包括由D-葡萄糖醛酸和N-乙酰氨基葡萄糖构成的双糖单位重复连接形成的天然高分子直链多糖,所述透明质酸的分子量为100~400kDa。
8.根据权利要求1~5中任一项所述的含糖饮品/甜品,其特征在于,所述透明质酸的盐包括钠盐、钾盐、钙盐、镁盐或锌盐中的一种或几种。
9.根据权利要求1~5中任一项所述的含糖饮品/甜品,其特征在于,在所述奶茶粉中,所述透明质酸的质量浓度为0.1~0.5%。
10.一种根据权利要求3所述的奶茶粉的制备方法,其特征在于,包括以下步骤:
(1)将茶叶进行粉碎研磨,获得茶叶粉;
(2)将步骤(1)得到的茶叶粉与奶粉、甜味剂、透明质酸或透明质酸的盐粉末混合均匀,即得奶茶粉。
11.透明质酸和/或透明质酸的盐在制备含糖饮品/甜品中的应用,其特征在于,以透明质酸和/或透明质酸的盐取代部分甜味调味品。
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CN114340397A (zh) * | 2019-09-10 | 2022-04-12 | 奇华顿股份有限公司 | 组合物中的口感和涩味调节以及调节组合物中的口感和涩味的方法 |
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CN114340397A (zh) * | 2019-09-10 | 2022-04-12 | 奇华顿股份有限公司 | 组合物中的口感和涩味调节以及调节组合物中的口感和涩味的方法 |
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