CN1212855A - Method for making new-type compound sweetener - Google Patents
Method for making new-type compound sweetener Download PDFInfo
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- CN1212855A CN1212855A CN97114267A CN97114267A CN1212855A CN 1212855 A CN1212855 A CN 1212855A CN 97114267 A CN97114267 A CN 97114267A CN 97114267 A CN97114267 A CN 97114267A CN 1212855 A CN1212855 A CN 1212855A
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Abstract
A built-up sweetening agent is prepared through such technological steps as preparing active component A with artificial sweetening agent based on sulfanilamide and polypeptide kind of sweetening agent, mixing it with natural glucoside kind of sweetening agent B and taste correcting agentC, proportioning and dissolving in water, concentrating and crystallization, and features very good taste and high temp resistance. It can be used to make sugar-free beverage or health-care beverage.
Description
The present invention relates to the preparation method of a kind of novel compound sweetener (the sweet sugar of fruit).
At present, the high-intensity sweeteners that uses in the world wide is still based on the sulfophenyl sweetener, neighbour-sulfonylbenzoylimine sodium (Sodium saccharide is arranged, saccharin sodium), sodium cyclohexylsulfamate (Sodium syclomate, honey element) and 6-methyl-3,4-dihydro-1,2,3-thiazine-4-ketone-2,2-dioxide potassium (Potassium scesulfame, AK sugar) etc.The local flavor characteristics of this class artificial sweetening agent are that when higher concentration, the sugariness multiple obviously reduces, and has significantly aftertaste or back bitter taste.With AK sugar is example, and (comparing) its sugariness with 3% sucrose solution under normal conditions is 201 times, aftertaste not obvious [Wang Wenlu etc., Food Science, 1994 (10): 9-12].But when concentration reached the sugariness of 8% sucrose solution, the relative sweetness of AK sugar was then less than 154 times, and bitter taste after having quite significantly.Other sulfophenyl sweeteners also have similar phenomenon, even more obvious.These characteristics have greatly limited their application in fields such as food, medicine or daily use chemicals, because in common confectionery or beverage, sucrose concentration will reach could feel more comfortable sweet taste more than 10%.
Before the present invention, also having the report suggestion that two kinds of different sweeteners are mixed uses, to weaken the bad aftertaste of certain sweetener, as saccharin sodium and honey element are used [Cameron, 1945 in 1: 9 ratio, Cam.J.Res.23 (E): 139], the saccharin sodium and the winter sugar (Aspartame) of dying young are used [Homler, 1984, Food Tech.38 (7): 50-55], or AK sugar and asparagus fern sugar is used [Beverage World, 1983 (4): 48] etc.Though these methods have been improved the aftertaste of sweetener to a certain extent, but just simply two kinds of different sweeteners are mixed according to use experience, fail fundamentally to overcome the shortcoming of these sweeteners, can not provide a kind of sweetener prescription of function admirable, to satisfy the needs of food industry market different levels.
Purpose of the present invention is intended to avoid the deficiencies in the prior art and the preparation method that a kind of local flavor is good, the face heat resistance is good, easy to use and can be used for making the new-type compound sweetener of sugar-free beverage or health beverages is provided.
The object of the present invention is achieved like this:
The preparation method of a kind of new-type compound sweetener (the sweet sugar of fruit) is characterized in that by A, B, C three components or A, B two components are formed at least.With each component drying, pulverize press the formula rate mixing or each component pressed formula rate soluble in water, concentrated then, crystallization and making; Wherein:
Component A is made up of one or more sulfophenyl artificial sweetening agents (component A1) or polypeptide class sweetener (component A2), and the weight ratio of component A1 and component A2 is 1: 0-100 is preferably 1: 0.2-5;
B component is made up of one or more natural sugar glucoside sweeteners. and the weight of component A and B component is 1: 0-1 is preferably 1: 0.01-0.1;
Component C is made up of one or more local flavor correctives, these materials comprise natural carbohydrate, amino acid and salt thereof, organic acid and salt thereof, fumet and sweetener or plant extract etc., the weight ratio of component A+B and component C is 1: 0-100 is preferably 1: 10.
Described sulfophenyl artificial sweetening agent (component A1) is meant AK sugar, saccharin sodium and honey element etc., the sweet ignorant agent of polypeptide class (component A2) be meant asparagus fern sugar (aspartoyl methyl benzoate), Ali sweet (the aspartoyl ala amide, Alitane) etc.
Described natural sugar glucoside sweetener is meant Momordica grosvenori glucoside (Bogonside) and derivative, Stevioside (Stevioside) and derivative thereof, glycyrrhizic acid (Glycytthizinate) and salt thereof etc.
Natural carbohydrate in the described local flavor corrective refers to ribose, wood sugar and xylitol, glucose, sorbierite, lactose, sucrose, palatinose, trehalose, maltodextrin or starch etc.; Acid of krypton base and salt thereof refer to 18 seed amino acids and the salt thereof of constitutive protein matter, as glycine, alanine, glutamic acid or sodium glutamate etc.; Organic acid and salt thereof are meant organic acid and the salt thereof that contains 1-8 carbon, as lactic acid, malic acid, butanedioic acid, fumaric acid, tartaric acid, adipic acid, citric acid or potassium citrate, gluconic acid and sodium salt thereof etc.; Fumet and sweetener are meant multiple flavouring material or increase sweet substance, as vanillic aldehyde, vanillic acid, maltol, ethyl maltol, cyclopentadienone or nucleotides etc.
Compound sweetener provided by the present invention (the sweet sugar of fruit) can use separately, is used for the production of sugar-free beverage or health food drink low in calories; Also can mix use with natural sweet taste things such as sucrose, HFCS, honey, be used for all kinds of confectioneries (as soda, beverage made of fruits or vegetables, highland freeze, ice cream, soy sauce, oyster sauce, pickles, preserved fruit, candy, gum, biscuit and dining table be with excerpting), (as sugar-coat and medical syrup and daily chemical products (as toothpaste) etc., product special flavour can be better like this for medicine.
Enumerate the enforcement side below.Further specify the preparation method of this compound sweetener.Implement side one
According to the used batching of prescription one (seeing Table one),, with mixer various compositions are mixed then after each component drying, the pulverizing, by each component of prescription weighing.It is the cotton-padded mattress compound sweetener.Operational flowchart is as figure l.
Relative sweetness and local flavor [assay method is with reference to " Food Science " 1994 (10): 9-12] according to relative sweetness assay method and sense organ assay method detection compound sweetener.And, calculate the sugariness coefficient of synergism of this prescription according to theoretical relative sweetness.The preparation method of prescription two and prescription three (seeing Table) is with prescription one.The prediction sugariness of table one different formulations, actual measurement sugariness, synergy and flavor characteristics (direct mixing method)
Embodiment two
| Example | (kq) A1 A2 is 1. 2. 3. for component A (kg) B component component C (kq) | Theoretical sugariness (doubly) | Actual measurement sugariness (doubly) | Coefficient of synergism (%) | Flavor evaluation |
| Prescription one | 0.10 0.10 0.05 0.40 0.25 0.10 AK sugar asparagus fern sugar arhat glucoside trehalose alanine extract | 50 | 71 | 42.0 | Sweet taste is pure, soft, tasty and refreshing. |
| Prescription two | 0.15 0.28 0.04 0.40 0.13--AK sugar honey element Stevioside lactose sodium saccharate | 50 | 58 | 16.0 | Sweet taste is salubrious, inlet is mellow, strong |
| Prescription three | 0.08 0.01 0.03 0.65 0.02 0.15 saccharin sodium asparagus fern sugar glycyrrhizin palatinose maltol extract | 50 | 63 | 26.0 | The fragrant and sweet flavor of tool. |
According to batching and prescription in prescription four (the seeing Table two), each composition weight of weighing is dissolved in the deionized water of 500ml boiling one by one.After the dissolving fully, be concentrated into hypersaturated state with Rotary Evaporators.Solution is transferred in the 300ml beaker, placed ice bath, slowly stir.Be printed on crystallization and separate out, after the filtration, drying print the compound sweetener finished product.Mother liquor is reusable.Operational flowchart such as Fig. 2.
And annotate relative sweetness and the local flavor that detects compound sweetener according to the described branch side of embodiment one.The preparation method of prescription five and prescription six (seeing Table two) is with prescription four.The prediction sugariness of table two different formulations, actual measurement sugariness, synergy and flavor characteristics (recrystallization method)
| Example | (kg) A1 A2 is 1. 2. 3. for component A (kg) B component component C (kg) | Theoretical sugariness (doubly) | Actual measurement sugariness (doubly) | Coefficient of synergism (%) | Flavor evaluation |
| Prescription four | 0.14 0.08 0.03 0.60 0.05 0.10 AK sugar asparagus fern sugar glycyrrhizic acid sorbierite sodium glutamate extract | 50 | 68 | 36.0 | Sweet taste is pure, soft, tasty and refreshing. |
| Prescription five | 0.07 0.07 0.04 0.70 0.02 0.10 AK sugar asparagus fern sugar Stevioside ribonucleotide acid extract | 50 | 62 | 24.0 | Sweet taste is salubrious, soft, lighter. |
| Prescription six | 0.07 0.38 0.03 0.50 0.02--saccharin sodium honey element arhat glucoside xylitol vanillic aldehyde | 50 | 57 | 14.0 | The fragrant and sweet flavor of tool, inlet are sweet flavor. |
Claims (4)
1, the preparation method of a kind of new-type compound sweetener (the sweet sugar of fruit), it is characterized in that by A, B, C three components or at least A, B two components form, with each component drying, pulverize press the formula rate mixing or each component pressed formula rate soluble in water, concentrate crystallization and making then; Wherein:
Component A is made up of one or more sulfophenyl artificial sweetening agents (component A1) or polypeptide class sweetener (component A2), and the weight ratio of component A1 and component A2 is 1: 8-100 is preferably 1: 0.2-5;
B component is made up of one or more natural sugar glucoside sweeteners, and the weight of component A and B component is 1: 0-1 is preferably 1: 0.01-0.1;
Component C is made up of one or more local flavor correctives, these materials comprise natural carbohydrate, amino acid and salt thereof, organic acid and salt thereof, fumet and sweetener or plant extract etc., the weight ratio of component A+B and component C is 1: 0-100 is preferably 1: 10.
2, the preparation method of a kind of new-type compound sweetener according to claim 1, it is characterized in that sulfophenyl artificial sweetening agent (component A1) is meant AK sugar, saccharin sodium and honey element etc., polypeptide class sweetener (component A2) is meant asparagus fern sugar (the winter aminoacyl methyl benzoate of dying young), sweet (the aspartoyl ala amide of Ali; Alitame) etc.
3, the preparation method of a kind of new-type compound sweetener according to claim 1 is characterized in that natural sugar glucoside sweetener is meant Momordica grosvenori glucoside (Nogroside) and derivative, Stevioside (Stevioside) and derivative thereof, glycyrrhizic acid (Clycyrrhizinate) and salt thereof etc.
4, the preparation method of a kind of new-type compound sweetener according to claim 1 is characterized in that the natural carbohydrate in the local flavor corrective refers to ribose, wood sugar and xylitol, glucose, sorbierite, lactose, sucrose, palatinose, trehalose, Fructus Hordei Germinatus phase essence or starch etc.; Amino acid and salt thereof refer to 18 seed amino acids and the salt thereof of constitutive protein matter, as glycine, alanine, glutamic acid or sodium glutamate etc.; Organic acid and salt thereof are meant organic acid and the salt thereof that contains 1-8 carbon, as lactic acid, malic acid, butanedioic acid, fumaric acid, tartaric acid, adipic acid, citric acid or potassium citrate, gluconic acid and sodium salt thereof etc.; Fumet and sweetener are meant multiple flavouring material or increase sweet substance, as vanillic aldehyde, vanillic acid, maltol, ethyl maltol, cyclopentadienone or nucleotides etc.
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| Application Number | Priority Date | Filing Date | Title |
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| CN97114267A CN1079653C (en) | 1997-09-30 | 1997-09-30 | Method for making new-type compound sweetener |
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| CN97114267A CN1079653C (en) | 1997-09-30 | 1997-09-30 | Method for making new-type compound sweetener |
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| CN1212855A true CN1212855A (en) | 1999-04-07 |
| CN1079653C CN1079653C (en) | 2002-02-27 |
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| CN97114267A Expired - Fee Related CN1079653C (en) | 1997-09-30 | 1997-09-30 | Method for making new-type compound sweetener |
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| CN101773235A (en) * | 2010-03-05 | 2010-07-14 | 济南汉定生物工程有限公司 | Stevioside temper |
| CN102028098A (en) * | 2010-11-19 | 2011-04-27 | 重庆民泰香料化工有限责任公司 | Feed sweetener |
| CN101301070B (en) * | 2008-05-22 | 2011-07-27 | 山东福田药业有限公司 | Functional ribose lozenge |
| CN102271538A (en) * | 2009-01-08 | 2011-12-07 | 麒麟麦酒株式会社 | Unfermented malt drink with beer flavor having reduced or relieved sourness and method for producing the same |
| CN102396695A (en) * | 2010-09-15 | 2012-04-04 | 长沙市龙润食品添加剂有限公司 | Composite sweetening agent |
| CN102669630A (en) * | 2012-05-02 | 2012-09-19 | 郑书旺 | Composite sweetener |
| CN101313743B (en) * | 2008-07-18 | 2013-02-13 | 江苏维多股份有限公司 | Compound sweetening agent |
| CN103393062A (en) * | 2005-11-23 | 2013-11-20 | 可口可乐公司 | Natural high-potency sweetener composition with improved temporal profile and/or flavor profile, method for formulation, and uses |
| CN103637159A (en) * | 2013-11-27 | 2014-03-19 | 湖南希尔天然药业有限公司 | Natural compound sweetening agent and preparation method thereof |
| CN104247938A (en) * | 2013-06-28 | 2014-12-31 | 江苏天晟药业有限公司 | Glycyrrhizin-based composite sweetener |
| CN104936463A (en) * | 2012-12-26 | 2015-09-23 | 日本玉米淀粉株式会社 | Liquid sweetener composition |
| CN106262666A (en) * | 2016-11-02 | 2017-01-04 | 常州市鼎日环保科技有限公司 | A kind of preparation method of low-calorie nutrition type sweeting agent |
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| CN107712807A (en) * | 2017-11-21 | 2018-02-23 | 梅州金柚康健康科技有限公司 | A kind of preparation method of compound sweetener |
| CN107751947A (en) * | 2017-08-24 | 2018-03-06 | 兰溪市捷喜食品加工技术有限公司 | Sweetener for candy and preparation method thereof |
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| CN108125206A (en) * | 2011-02-08 | 2018-06-08 | 哈特兰德消费品有限责任公司 | The natural sweetener and preparation method of enhancing |
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| CN1044467A (en) * | 1989-01-28 | 1990-08-08 | 曾广植 | L-aspartyl-L-Ala, Serine and glycine dipeptide ester and acid amides sweeting agent simple substance or mixture and preparation method |
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| CN103393062A (en) * | 2005-11-23 | 2013-11-20 | 可口可乐公司 | Natural high-potency sweetener composition with improved temporal profile and/or flavor profile, method for formulation, and uses |
| CN101301070B (en) * | 2008-05-22 | 2011-07-27 | 山东福田药业有限公司 | Functional ribose lozenge |
| CN101313743B (en) * | 2008-07-18 | 2013-02-13 | 江苏维多股份有限公司 | Compound sweetening agent |
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