CN110679899A - 柚皮苷二氢查耳酮为载体的餐桌甜味剂 - Google Patents
柚皮苷二氢查耳酮为载体的餐桌甜味剂 Download PDFInfo
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Abstract
本发明属于甜味剂技术领域,具体的涉及一种柚皮苷二氢查耳酮为载体的餐桌甜味剂。以柚皮苷二氢查尔酮、纽甜、新甲基橙皮苷二氢查尔酮和海藻糖为原料,经过混溶结晶制备。本发明所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,柚皮苷二氢查耳酮甜度在300倍蔗糖甜度,口感饱满,侧重于甜感的中间位置,纽甜具有甜感的爆发性是蔗糖甜度的7000‑10000倍,是较好的前甜性质,而新甲基橙皮苷二氢查耳酮甜度在蔗糖甜度1400倍左右,侧重于后甜感,这三种甜味物质相互配合,组成良好的甜味分配,使甜感更均匀饱满,再经过海藻糖的稀释作用,产生适合于直接餐桌使用的甜味物质。
Description
技术领域
本发明属于甜味剂技术领域,具体的涉及一种柚皮苷二氢查耳酮为载体的餐桌甜味剂。
背景技术
海藻糖是天然双糖中最稳定的糖,即使在100℃、pH 3.0的条件下加热30分钟也不会着色、分解,而且海藻糖对食物的甜味、香味具有协同增效作用,能改善其他合成甜味剂的质量,它又能缓和、部分掩盖其他不良味道,减少涩味和苦味,对一部分的酸味起缓和作用。但其甜度只有相同蔗糖的一半,达不到市场对天然甜味剂甜度的要求。
新甲基橙皮苷二氢查尔酮是由柑橘天然成分柚苷或橙皮苷经生物转化或化学转化所得的高效、无毒、低热值甜味剂,具有增甜、增香、增味和掩盖苦味等调味特性;并且有抗氧化、降低胆固醇、降血糖等生理活性,广泛应用于食品、药品、功能食品和饲料等领域。但是新甲基橙皮苷二氢查耳酮单独使用时侧重于产生后甜感,甜感在口腔内停留时间长是其优点,但其前甜和甜感的中间位置不饱满,因此在单独使用过程中,总体甜味感觉不理想。
甜味剂作为增加产品甜味的主要物质,其口感柔和,应用方便,回味时间长,一直是甜味剂发展的需要,但目前各种甜味剂,都存在各种各样的缺点,无法很好的满足生产和生活需要,尤其是能够直接使用的餐桌甜味剂甚少。
专利CN 108308590A公开了一种甜味剂组合物,包括海藻糖、赤藓糖醇、新橙皮苷二氢查尔酮和甜菊糖苷组分,该专利技术提供的甜味剂组合在后甜感方面比较好,但是其前甜感和甜感的中间位置不饱满,不能给人很好的味觉享受。
专利CN 107890075A公开了一种复配甜味剂的制作方法,由A组分、B组分和C组分组成,该甜味剂组分仍不能很好的平衡各种甜感的分布均匀性,使各种甜感很好的融合在一起,产生良好的协同作用。
发明内容
本发明要解决的技术问题是:克服现有技术的不足,提供一种柚皮苷二氢查耳酮为载体的餐桌甜味剂。甜味剂中的甜味物质相互配合,组成良好的甜味分配,使甜感更均匀饱满,再经过海藻糖的稀释作用,产生适合于直接餐桌使用的甜味物质。
本发明所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,以柚皮苷二氢查尔酮、纽甜、新甲基橙皮苷二氢查尔酮和海藻糖为原料,经过混溶结晶制备。
本发明所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,由以下步骤制备:
(1)将海藻糖和柚皮苷二氢查耳酮在纯净水中溶解澄清;
(2)加入无机碱调节溶液的pH值至8-9;
(3)将纽甜和新甲基橙皮苷二氢查尔酮加入到步骤(2)所述的溶液中至溶解澄清;
(4)加入无机酸调节步骤(3)溶液的pH值至3-4;
(5)将温度降至5-10℃进行结晶。
其中:
所述的柚皮苷二氢查耳酮:纽甜:新甲基橙皮苷二氢查耳酮:海藻糖的质量比为100-200:10-20:50-100:1000-2000。
步骤(1)中所述的溶解温度为50~60℃。
步骤(2)中所述的无机碱是氢氧化钠、碳酸钠或碳酸氢钠中的一种。
步骤(3)中所述的溶解时间为30-180min。
步骤(4)中所述的无机酸是盐酸或磷酸的一种,优选盐酸。
柚皮苷二氢查耳酮为自制,以柚皮苷为原料,金属催化剂进行催化加氢制备得到;所述的金属催化剂是钯碳或雷尼镍中的一种。
制备得到的柚皮苷二氢查耳酮甜度较好,但是前甜和后甜存在不足,配合使用会产生更为理想的效果。
现有技术中对柚皮苷二氢查耳酮这种甜味剂优良的甜感,没有充分认识和利用,如果把柚皮苷二氢查耳酮的甜感与新橙皮苷二氢查耳酮及纽甜做很好的比例复配,将会产生口感极佳的甜味物质,且更适于餐桌直接使用。
本发明与现有技术相比,具有以下有益效果:
本发明所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,柚皮苷二氢查耳酮甜度在300倍蔗糖甜度,口感饱满,侧重于甜感的中间位置,纽甜具有甜感的爆发性是蔗糖甜度的7000-10000倍,是较好的前甜性质,而新甲基橙皮苷二氢查耳酮甜度在蔗糖甜度1400倍左右,侧重于后甜感,这三种甜味物质互相配合,组成良好的甜味分配,使甜感更均匀饱满,再经过海藻糖的稀释作用,产生适合于直接餐桌使用的甜味物质。
附图说明
图1是实施例1制备的餐桌甜味剂的高效液相色谱图;
图2是实施例2制备的餐桌甜味剂的高效液相色谱图;
图3是实施例3制备的餐桌甜味剂的高效液相色谱图。
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
本实施例1所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,由以下步骤制备:
柚皮苷二氢查尔酮100克,海藻糖1000克,溶解在5000克纯净水中,升温至50℃,加入含氢氧化钠调整pH值至8,加入纽甜10克和新甲基橙皮苷二氢查耳酮50克,搅拌180min,再加入盐酸调整pH为3.0,静置结晶,离心得到产物1150克,甜度测试30倍甜度,口感事宜,适于餐桌添加。
对实施例1制备的餐桌甜味剂通过HPLC检测法进行检测,高效液相色谱图如附图1所示,其中1号、2号峰为柚皮苷二氢查耳酮的特征峰,3号为新橙皮苷二氢查耳酮的特征峰,4号为纽甜的特征峰,其中海藻糖不存在紫外吸收,各物质含量如表1所示,综合分析产品均匀度稳定,同时通过口感测定比较稳定,能够达到理想效果。
实施例2
本实施例2所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,由以下步骤制备:
柚皮苷二氢查尔酮150克,海藻糖1000克,溶解在5000克纯净水中,升温至55℃,加入含氢氧化钠调整pH值8.5,加入纽甜和新甲基橙皮苷二氢查耳酮分别10克和50克,搅拌110min,再加入盐酸调整pH为3.5,静置结晶,离心得到产物1100克,甜度测试35倍甜度,口感事宜,适于餐桌添加。
对实施例2制备的餐桌甜味剂通过HPLC检测法进行检测,高效液相色谱图如附图2所示,其中1号、2号峰为柚皮苷二氢查耳酮的特征峰,3号为新橙皮苷二氢查耳酮的特征峰,4号为纽甜的特征峰,其中海藻糖不存在紫外吸收,各物质含量如表1所示,综合分析产品均匀度稳定,同时通过口感测定比较稳定,能够达到理想效果。
实施例3
本实施例3所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,由以下步骤制备:
柚皮苷二氢查尔酮200克,海藻糖1000克,溶解在5000克纯净水中,升温至60℃,加入含氢氧化钠调整pH值9,加入纽甜和新甲基橙皮苷二氢查耳酮分别10克和50克,搅拌30min,再加入盐酸调整pH为4.0,静置结晶,离心得到产物甜度1155克,测试40倍甜度,口感事宜,适于餐桌添加。
对实施例3制备的餐桌甜味剂通过HPLC检测法进行检测,高效液相色谱图如附图3所示,其中1号、2号峰为柚皮苷二氢查耳酮的特征峰,3号为新橙皮苷二氢查耳酮的特征峰,4号为纽甜的特征峰,其中海藻糖不存在紫外吸收,各物质含量如表1所示,综合分析产品均匀度稳定,同时通过口感测定比较稳定,能够达到理想效果。
表1实施例1-3制备的餐桌甜味剂的结晶pH及甜度
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所做的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (7)
1.一种柚皮苷二氢查耳酮为载体的餐桌甜味剂,其特征在于:以柚皮苷二氢查尔酮、纽甜、新甲基橙皮苷二氢查尔酮和海藻糖为原料,经过混溶结晶制备。
2.根据权利要求1所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,其特征在于:由以下步骤制备:
(1)将海藻糖和柚皮苷二氢查耳酮在纯净水中溶解澄清;
(2)加入无机碱调节溶液的pH值至8-9;
(3)将纽甜和新甲基橙皮苷二氢查尔酮加入到步骤(2)所述的溶液中至溶解澄清;
(4)加入无机酸调节步骤(3)溶液的pH值至3-4;
(5)将温度降至5-10℃进行结晶。
3.根据权利要求1所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,其特征在于:所述的柚皮苷二氢查耳酮:纽甜:新甲基橙皮苷二氢查耳酮:海藻糖的质量比为100-200:10-20:50-100:1000-2000。
4.根据权利要求1所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,其特征在于:步骤(1)中所述的溶解温度为50~60℃。
5.根据权利要求1所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,其特征在于:步骤(2)中所述的无机碱是氢氧化钠、碳酸钠或碳酸氢钠中的一种。
6.根据权利要求1所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,其特征在于:步骤(3)中所述的溶解时间为30-180min。
7.根据权利要求1所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,其特征在于:步骤(4)中所述的无机酸是盐酸或磷酸的一种。
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