CN110200256A - 新型复配甜味剂的制备方法 - Google Patents
新型复配甜味剂的制备方法 Download PDFInfo
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Abstract
本发明属于甜味剂技术领域，具体的涉及一种新型复配甜味剂的制备方法。将甜味载体、纽甜、甜蜜素和橙皮素二氢查尔酮‑7‑O‑葡萄糖苷按照一定的质量比混合，并用纯净水低温溶解制备得到糖液；将步骤(1)得到的糖液升温至60‑70℃，加入双甘油酯或柠檬酸使糖液的pH值在1‑6之间；降温至0‑20℃进行析晶24‑48h，然后烘干得到新型复配甜味剂。本发明所述的新型复配甜味剂的制备方法，复配合理，甜味口感具备奶油口感，使甜味纯正，成本理想，可用作甜味剂、增香剂或矫味剂，广泛应用于食品、药品、饲料和日化品等产品中。
Description
技术领域
本发明属于甜味剂技术领域，具体的涉及一种新型复配甜味剂的制备方法。
背景技术
随着人们生活水平的提高，人们对饮食品质的需求越来越高，甜味剂作为主要调味物质，品类在不断的创新增加，为人们的饮食增添了许多美妙的体验，其中糖精钠为最早的合成甜味剂，但是因为生产过程污染程度大，发展受到限制，甜蜜素和甜菊糖苷及罗汉果糖苷存在不良口感，传统蔗糖存在热量高的缺点，尤其不适宜高血糖和糖尿病人食用，为弥补上述各种甜味剂的不足需要一种新型复配甜味剂的产生适应市场的需求变化。
发明内容
本发明的目的是克服现有技术的不足，提供一种新型复配甜味剂的制备方法。采用该方法制备的甜味剂具备甜感柔和和独特的奶油口感，可用作甜味剂、增香剂或矫味剂，广泛应用于食品、药品、饲料和日化品等产品中。
本发明所述的新型复配甜味剂的制备方法，包括以下步骤：
(1)将甜味载体、纽甜、甜蜜素和橙皮素二氢查尔酮-7-O-葡萄糖苷按照一定的质量比混合，并用纯净水低温溶解制备得到糖液；
(2)将步骤(1)得到的糖液升温至60-70℃，加入双甘油酯或柠檬酸使糖液的pH值在1-6之间；
(3)降温至0-20℃进行析晶24h-48h，然后烘干得到新型复配甜味剂。
其中：
步骤(1)中所述的甜味载体：纽甜：甜蜜素：橙皮素二氢查尔酮-7-O-葡萄糖苷的质量比为80-90：1-5：0.5-10：5-10。
步骤(1)中所述的橙皮素二氢查尔酮-7-O-葡萄糖苷的制备方法是采用新橙皮苷二氢查耳酮为起始原料经过鼠李糖苷酶脱出鼠李糖得到。
步骤(1)所述的甜味载体是赤藓糖醇、木糖醇或葡萄糖中的一种。
步骤(1)所述的采用纯净水进行低温溶解，溶解温度25-45℃。
步骤(3)中所述的降温至0-20℃具体是缓慢降温，降温速率为1-5℃/h。
步骤(3)所述的烘干温度为30-60℃，烘干时间5-10小时。
本发明所述的新型复配甜味剂的制备方法，一方面采用纽甜和甜蜜素这种常规的甜味剂品种，其特点是甜度高，尤其是纽甜，甜度是蔗糖甜度的7000-10000倍，虽然甜度高，但是缺乏柔和感，而橙皮素二氢查尔酮-7-O-葡萄糖苷具有柔和醇厚的奶油口感，能够非常理想的弥补甜味载体(赤藓糖醇、木糖醇或葡萄糖)、纽甜和甜蜜素的甜感不足，产生一种更加理想的复配甜味剂。
本发明所述的新型复配甜味剂的制备方法，采用了纽甜作为提升甜度后感的主要物质，采用甜蜜素作为增加前部甜感的主要物质，再用橙皮素二氢查尔酮-7-O-葡萄糖苷作为主要的口感定型物质，使最终的甜味口感具备奶油口感，使甜味纯正，成本理想。
本发明与现有技术相比，具有以下有益效果：
本发明所述的新型复配甜味剂的制备方法，复配合理，甜味口感具备奶油口感，使甜味纯正，成本理想，可用作甜味剂、增香剂或矫味剂，广泛应用于食品、药品、饲料和日化品等产品中。
具体实施方式
以下结合实施例对本发明作进一步描述。
实施例1
一种新型复配甜味剂的制备方法，包括以下步骤：
赤藓糖醇90克，纽甜1克，甜蜜素10克和橙皮素二氢查尔酮-7-O-葡萄糖苷5克加入到纯净水内在30℃下进行溶解制备得到糖液，将制备得到的糖液升温至65℃，加入双甘油酯调节糖液的pH值在1-6之间，以5℃/h的降温速率，降温至10℃进行析晶，结晶24小时，抽滤并在55℃的温度下，干燥8小时，得到白色晶体，口感测试在100-200之间，口感柔和，并具备奶油口感。
其中，所述的橙皮素二氢查尔酮-7-O-葡萄糖苷的制备方法是采用新橙皮苷二氢查耳酮为起始原料经过鼠李糖苷酶脱出鼠李糖得到。
实施例2
一种新型复配甜味剂的制备方法，包括以下步骤：
葡萄糖85克，纽甜3克，甜蜜素5克和橙皮素二氢查尔酮-7-O-葡萄糖苷7克加入到纯净水内在40℃下进行溶解制备得到糖液，将制备得到的糖液升温至70℃，加入柠檬酸调节糖液的pH值在1-6之间，以5℃/h的降温速率，降温至20℃进行析晶，结晶24小时，抽滤并在50℃的温度下，干燥9小时，得到白色晶体，口感测试在200-400之间，口感柔和，并具备奶油口感。
实施例3
一种新型复配甜味剂的制备方法，包括以下步骤：
木糖醇80克，纽甜5克，甜蜜素0.5克和橙皮素二氢查尔酮-7-O-葡萄糖苷10克加入到纯净水内在25℃下进行溶解制备得到糖液，将制备得到的糖液升温至60℃，加入柠檬酸调节糖液的pH值在1-6之间，以2℃/h的降温速率，降温至0℃进行析晶，结晶24小时，抽滤并在40℃的温度下，干燥10小时，得到白色晶体，口感测试在10-100之间，口感较淡，并具备奶油口感。
测试方法说明：
(1)配置蔗糖甜度5％浓度的水溶液采用OR水(以质量浓度计算)，取此新型复配甜味剂用OR水配置成0.0125％、0.02％、0.025％、0.05％、0.5％五个浓度梯度的水溶液(样品做好编号)。
(2)采用受过训练的5名专家小组进行口感评估，记录下与标准蔗糖甜度相近的测试样浓度和相应的甜感，品评过程每名专家独立依次进行(避免互相干扰)，每个样品品评后需由瓶装水进行味觉清理，将品评结果记录下来。
(3)甜度倍数＝蔗糖浓度/同甜感的复配物浓度，比如甜度＝0.05/0.0005＝100倍甜度。
表1实施例1测试结果
| 专家号 | 1 | 2 | 3 | 4 | 5 |
| 甜度评价结果 | 0.05％ | 0.025％ | 0.025％ | 0.025％ | 0.025％ |
| 甜感评价结果 | 柔和 | 奶油感 | 奶油感 | 柔和 | 奶油感 |
结论：由表1可以判定，实施例1制备的新型复配甜味剂甜度是相同浓度蔗糖甜度的100-200倍，带奶油柔和口感。
表2实施例2测试结果
| 专家号 | 1 | 2 | 3 | 4 | 5 |
| 甜度评价结果 | 0.0125％ | 0.025％ | 0.025％ | 0.0125％ | 0.025％ |
| 甜感评价结果 | 柔和 | 奶油感 | 奶油感 | 柔和 | 奶油感 |
结论：由表2可以判定，实施例2制备的新型复配甜味剂甜度是相同浓度蔗糖甜度的200-400倍，带奶油柔和口感。
表3实施例3测试结果
| 专家号 | 1 | 2 | 3 | 4 | 5 |
| 甜度评价结果 | 0.05％ | 0.05％ | 0.05％ | 0.5％ | 0.05％ |
| 甜感评价结果 | 柔和 | 奶油感 | 奶油感 | 柔和 | 奶油感 |
结论：由表3可以判定，实施例3制备的新型复配甜味剂甜度是相同浓度蔗糖甜度的10-100倍，带奶油口感，口感较淡。
Claims (7)
1.一种新型复配甜味剂的制备方法，其特征在于：具体包括以下步骤：
(1)将甜味载体、纽甜、甜蜜素和橙皮素二氢查尔酮-7-O-葡萄糖苷按照一定的质量比混合，并用纯净水低温溶解制备得到糖液；
(2)将步骤(1)得到的糖液升温至60-70℃，加入双甘油酯或柠檬酸使糖液的pH值在1-6之间；
(3)降温至0-20℃进行析晶24-48h，然后烘干得到新型复配甜味剂。
2.根据权利要求1所述的新型复配甜味剂的制备方法，其特征在于：步骤(1)中所述的甜味载体：纽甜：甜蜜素：橙皮素二氢查尔酮-7-O-葡萄糖苷的质量比为80-90：1-5：0.5-10：5-10。
3.根据权利要求1所述的新型复配甜味剂的制备方法，其特征在于：步骤(1)中所述的橙皮素二氢查尔酮-7-O-葡萄糖苷的制备方法是采用新橙皮苷二氢查耳酮为起始原料经过鼠李糖苷酶脱出鼠李糖得到。
4.根据权利要求1所述的新型复配甜味剂的制备方法，其特征在于：步骤(1)所述的甜味载体是赤藓糖醇、木糖醇或葡萄糖中的一种。
5.根据权利要求1所述的新型复配甜味剂的制备方法，其特征在于：步骤(1)所述的采用纯净水进行低温溶解，溶解温度25-45℃。
6.根据权利要求1所述的新型复配甜味剂的制备方法，其特征在于：步骤(3)中所述的降温至0-20℃具体是缓慢降温，降温速率为1-5℃/h。
7.根据权利要求1所述的新型复配甜味剂的制备方法，其特征在于：步骤(3)所述的烘干温度为30-60℃，烘干时间5-10小时。
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