CN1237182C - 一种甜菊糖味质的改善方法 - Google Patents
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Abstract
本发明为采用糊精和酵素与甜菊糖水溶液在一定温度下进行反应，完成甜菊糖甙的α-葡萄糖基化转化的方法，对甜菊糖的味质进行本质的改善。综合转化率和降低成本等方面因素，筛选了甜菊糖、糊精、酵素的浓度和反应温度，反应时间的优选参数范围。本发明转化率高达60-86%，改善后的甜菊糖味质甜美、圆润适口、无后味，口感近似蔗糖。
Description
技术领域
本发明属甜菊糖的加工工艺，具体地说是一种改善甜菊糖味质的加工方法。
技术背景
甜菊糖甜味剂是一种原产地为南美巴拉圭的菊科多年生草本植物Stevia Rebaudiana Bertoni中含有的甜味成份——甜菊甙(Stevioside)、瑞鲍迪甙(A、B、C、D、E)<Rebaudioside(A、B、C、D、E)>、杜克甙A(Dulco sideA)等。这些甜菊糖成份以配糖体(glucoside)的形式结合在甜菊醇(steviol)的结构中。甜菊糖(stevia)甜味的主要成份是分子量804.9，mp196-198℃的甜菊甙(Steviosidc)及分子量967.0，mp242-244℃的瑞鲍迪甙A(Rebaudioside A)，甜菊糖具有热、酸、碱状态下的稳定性，甜度为蔗糖的200-300倍，热量是蔗糖的200-300分之一，是一种天然提取甜味剂。随着人民生活水平的提高，甜味剂的选择使用无论是在我们的日常生活中还是在食品、饮料、医药工业都具有非常重要的作用。由于大量摄取蔗糖、果糖能引发糖尿病、肥胖症、心脏障碍等各种成人病而成为一个社会问题，沙卡林(sacchrine)等化学合成甜味剂由于含有毒副作用及致癌物质在欧美先进国家而被限制使用。
甜菊糖从20多年前在中国、日本、韩国、新加坡、台湾、印尼、美国、南美等国家和地区被广泛应用在各种食品、保健饮料、医药、酒类、酱类等制品中。
甜叶菊尽管原产地在南美巴拉圭，但其种植面积85％以上在中国，并且90％的甜菊糖制品在国外销售。
但是甜菊糖的主要成份甜菊甙比蔗糖甜度虽高，但甜味之外有后苦味及不适感(不可口)。国内现有改善甜菊糖味质的方法有以下四种：
(1)利用医用酒精等有机溶剂精制法提高味质
该方法使用酒精，其残留对人体有害，生产时收率低，生产成本大幅上升，且口感不好。
(2)利用树脂提高味质
该方法中的树脂需要用酸、碱清洗，且生产时树脂对甜菊糖有吸附现象，造成生产收率偏低，产品有后苦味。
(3)复配氨基酸(盐)提高味质。
该方法需要大量添加氨基酸(盐)，造成热值上升，失去了甜菊糖低热值的特点，氨基酸(盐)价格高，造成生产成本偏高。
(4)配合与葡萄糖、果糖、糖醇等相同味质的甜味剂提高味质。
该方法需要大量添加葡萄糖等甜味剂，失去了甜菊糖的天然特色，且味道不好。
以上四种已知技术的根本问题在于只是通过附助手段对甜菊糖味质进行改善，而均未涉及到对甜菊糖结构的改进。
美国专利U.S.4219571公开了一种在水溶液中用含有葡萄糖基的物质与甜菊甙反应，将甜菊甙转化为带有α-葡萄糖基甜菊甙的方法，以求从结构上改善甜菊糖的味质，从该文献公布的测试结果看，改善后的甜菊糖的味质得到了明显改善。但是该文献在转化反应条件的研究方面不够深入、具体，只是提供了一种科研性质的可能性。例如，甜菊甙水溶液含量0.1-20％，α-葡萄糖基物质浓度大约1-50％，后者的用量为前者的0.5-500倍，α-葡萄糖基物质的DE值为10-70，PH值为3-10，温度为20-80℃，反应时间为5-80小时。由于上述数据范围太宽，在这样大范围的技术条件下，要想不付出创造性的劳动，即可确定最优技术方案，特别是能够达到工业化要求的较高转化率和较低原料成本投入的经济效益的优化技术范围，是不可能的。
发明内容
为了将前述甜菊甙转化为α-葡萄糖基甜菊甙方案能够在大型工业化生产中实施，本发明人在综合考虑提高转化率和降低生产成本等多种因素的条件下，对该工艺中的主要技术参数范围进行了优化筛选，提供了可在工业化和生产中实施的技术参数范围。
本发明技术方案如下：
采用糊精或淀粉为葡萄糖基供给物质，在酵素(酶)(葡萄糖基转移酶、环糊精葡聚糖转移酶等，以下同)的转化促进作用下，与甜菊糖水溶液进行反应，将甜菊糖甙转化为α-葡萄糖基甜菊糖甙；
该转化工艺过程的主要技术参数范围为：
甜菊糖浓度 10-18％
糊精浓度 10-19％
糊精DE值 4-30
酵素添加量〔酵素：(甜菊糖+糊精)的比例〕以下同0.06-0.25％
反应温度 40-80℃
反应时间 3-30小时
在上述工艺技术参数范围内，甜菊糖甙的α-葡萄糖基化转化率可达到60-86％。
本发明所述转化工艺技术参数的优选范围为：
甜菊糖浓度 13-16％
糊精浓度 13-15％
糊精DE值 4-20
酵素添加量 0.09-0.22％
反应温度 55-80℃
反应时间 9-18小时
在上述工艺技术参数范围内，甜菊糖甙的α-葡萄糖基化转化率可达到70-86％。
为了进一步提高转化率，本发明人对转化工艺参数进行了再次优选，其范围为：
甜菊糖浓度 13-16％
糊精浓度 13-15％
糊精DE值 4-20
酵素添加量 0.09-0.22％
反应温度 66-78℃
反应时间 10-18小时
在上述工艺参数范围内，甜菊糖甙的转化率可达82-86％。
按本发明技术方案实施甜菊糖甙的α-葡萄糖基转化处理后，与甜菊糖相比，生产成本仅增加12％，而产品价值却增加50％，具有显著的经济效益，经转化处理后的甜菊糖味质从本质上得到了显著的改善。
α-葡萄糖基化处理前后的味质对比表
| 等甜度(相当于蔗糖浓度) | α-葡萄糖基化处理前 | α-葡萄糖基化处理后 |
| 相当于5％蔗糖溶液 | 甜、有苦涩味，无后味常温溶解困难、不易使用 | 味甜软圆润、适口、口感近似蔗糖、无后味溶解快、易使用 |
| 相当于10％蔗糖溶液 | 味甜、苦涩味增大、常温不易溶解 | 味甜软圆润、适口、口感近似蔗糖、无后味溶解快、易使用 |
| 相当于15％蔗糖溶液 | 味甜、有强烈刺激感觉，后苦涩味加重、不易使用 | 甜美、圆润、适口、口感近似蔗糖、无后味溶解快、易使用 |
具体实施方式
按前述技术参数配制好一定浓度的甜菊糖水溶液，加入一定DE值的相应量的糊精，搅拌均匀待完全溶解后，加入适量的酵素，然后在恒温下搅拌反应数小时，即可完成甜菊糖甙的α-葡萄糖基化转化反应。本技术方案中未明确提及的参数和操作方法，可参照已知技术动作。
具体实施例配方及转化率见下表
| 序号 | 甜菊糖浓度％ | 糊精浓度％ | 糊精DE值 | 酵素添加量 | 反应温度℃ | 反应时间(小时) | 转化率％ |
| 实施例1 | 14 | 15 | 16 | 0.18 | 66 | 18 | 86 |
| 实施例2 | 16 | 13 | 12 | 0.1 | 75 | 14 | 78 |
| 实施例3 | 12 | 11 | 6 | 0.17 | 55 | 16 | 82 |
| 实施例4 | 18 | 19 | 20 | 0.2 | 80 | 9 | 75 |
| 实施例5 | 13 | 14 | 14 | 0.15 | 75 | 12 | 83 |
Claims (2)
1、一种甜菊糖味质的改善方法，其特征在于采用糊精或淀粉为α-葡萄糖基供给物质，在能够将甜菊糖转化为α-葡萄糖基甜菊糖甙的酶的转化促进作用下，与甜菊糖水溶液进行反应；转化工艺技术参数范围为：
甜菊糖浓度 13-16％
糊精浓度 13-15％
糊精DE值 4-20
酶添加量 0.09-0.22％
反应温度 66-78℃
反应时间 10-18小时。
2、根据权利要求1所述的改善方法，其特征在于所述的酶为葡萄糖基转移酶或环糊精葡聚糖转移酶。
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021351414A CN1237182C (zh) | 2002-06-25 | 2002-06-25 | 一种甜菊糖味质的改善方法 |
| US10/601,951 US20030236399A1 (en) | 2002-06-25 | 2003-06-23 | Method of improving the quality of taste of natural sweetner |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021351414A CN1237182C (zh) | 2002-06-25 | 2002-06-25 | 一种甜菊糖味质的改善方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1390947A CN1390947A (zh) | 2003-01-15 |
| CN1237182C true CN1237182C (zh) | 2006-01-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021351414A Expired - Lifetime CN1237182C (zh) | 2002-06-25 | 2002-06-25 | 一种甜菊糖味质的改善方法 |
Country Status (2)
| Country | Link |
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| US (1) | US20030236399A1 (zh) |
| CN (1) | CN1237182C (zh) |
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| US4219571A (en) * | 1978-06-15 | 1980-08-26 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process for producing a sweetener |
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2002
- 2002-06-25 CN CNB021351414A patent/CN1237182C/zh not_active Expired - Lifetime
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2003
- 2003-06-23 US US10/601,951 patent/US20030236399A1/en not_active Abandoned
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| US20030236399A1 (en) | 2003-12-25 |
| CN1390947A (zh) | 2003-01-15 |
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