CN112538510B - 一种难消化保湿糖浆及其制备方法与应用 - Google Patents
一种难消化保湿糖浆及其制备方法与应用 Download PDFInfo
- Publication number
- CN112538510B CN112538510B CN202011473175.6A CN202011473175A CN112538510B CN 112538510 B CN112538510 B CN 112538510B CN 202011473175 A CN202011473175 A CN 202011473175A CN 112538510 B CN112538510 B CN 112538510B
- Authority
- CN
- China
- Prior art keywords
- syrup
- indigestible
- moisture
- content
- resin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000020357 syrup Nutrition 0.000 title claims abstract description 77
- 239000006188 syrup Substances 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 30
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 22
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 22
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000009471 action Effects 0.000 claims abstract description 7
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 4
- 230000003020 moisturizing effect Effects 0.000 claims description 45
- 239000011347 resin Substances 0.000 claims description 44
- 229920005989 resin Polymers 0.000 claims description 44
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 19
- 238000000926 separation method Methods 0.000 claims description 18
- 230000000694 effects Effects 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001223 reverse osmosis Methods 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 9
- 239000008186 active pharmaceutical agent Substances 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 150000001450 anions Chemical class 0.000 claims description 7
- 150000001768 cations Chemical class 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000000758 substrate Substances 0.000 claims description 6
- 239000003480 eluent Substances 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000013375 chromatographic separation Methods 0.000 abstract description 2
- 239000012141 concentrate Substances 0.000 abstract description 2
- 238000006482 condensation reaction Methods 0.000 abstract description 2
- 150000002016 disaccharides Chemical class 0.000 abstract description 2
- 238000005342 ion exchange Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 150000002772 monosaccharides Chemical class 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000008504 concentrate Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 17
- 235000020429 malt syrup Nutrition 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 125000002091 cationic group Chemical group 0.000 description 4
- 239000003906 humectant Substances 0.000 description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 4
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 4
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 3
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 3
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 125000000129 anionic group Chemical group 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000004440 column chromatography Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229920002674 hyaluronan Polymers 0.000 description 2
- 229960003160 hyaluronic acid Drugs 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- WOUUPOGSRKMPQM-WCCKRBBISA-N 2-(methylamino)acetic acid (2S)-pyrrolidine-2-carboxylic acid Chemical compound CNCC(O)=O.OC(=O)[C@@H]1CCCN1 WOUUPOGSRKMPQM-WCCKRBBISA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000010383 food humectant Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/20—Preparation of compounds containing saccharide radicals produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/60—Sugars; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/16—Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/59—Mixtures
- A61K2800/592—Mixtures of compounds complementing their respective functions
- A61K2800/5922—At least two compounds being classified in the same subclass of A61K8/18
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/805—Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Birds (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Jellies, Jams, And Syrups (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明涉及一种难消化保湿糖浆及其制备方法与应用。所述的难消化保湿糖浆以高麦芽糖浆为原料,先通过普鲁兰酶脱支,再经糖化酶作用后所制备的保湿糖浆,其中麦芽糖的含量为5~10%、难消化低聚糖的总含量为90~95%,葡萄糖+大分子糖的含量小于等于1%。本发明中难消化保湿糖浆的制备方法是以高麦芽糖浆为原料,采用普鲁兰酶与糖化酶复配,经普鲁兰酶作用,将小分子的麦芽糖之间进行缩合反应,形成带分枝的聚合度为DP3‑DP6难消化低聚糖,再经糖化酶作用降解其中的可消化成分,并经脱色、离交、浓缩,得到料液,经色谱分离去除单糖和双糖,获得纯度较高的难消化低聚糖,简化了生产工艺,提高了生产效率。
Description
技术领域
本发明属于保湿技术领域,具体涉及到一种难消化保湿糖浆及其制备方法与应用。
背景技术
在食品(如沙琪玛、蛋糕、面包)、医疗卫生用品及日化用品中,所选用保湿剂作用的好坏,对产品的品质有很重要的影响,尤其是食品中保湿剂的作用直接影响产品的货架期、口感、保质期。保湿剂是产品的水分保留剂,对于保持产品体系的稳定性具有重要作用。目前,最常用的天然保湿剂如透明质酸(HA)、氨基酸保湿剂如甲基甘氨酸脯氨酸等,虽保湿作用好,但其来源较为缺乏,限制了其应用范围;而常用的化学合成保湿剂如甘油,其保湿性一般,吸湿性显著,而且保湿效果会因环境的变化而变化。市场上的食品保湿剂的主要成分为低聚麦芽糖,它能够使水分不易蒸发,对各种食品的保湿与其品质的维持有较好的效果,并能抑制蔗糖与葡萄糖的形成结晶。对于面包类、甜点心等以淀粉为主体的食品,往往稍加存放即行硬化,而添加低聚异麦芽糖就能防止淀粉老化,延长食品的保存时间。
低聚麦芽糖生产工艺主要是以淀粉或淀粉质为原料,经耐高温酶、真菌酶或者β酶与转苷酶作用制备。中国专利文献CN109549059A公开了一种保湿糖浆及其制备方法与应用,属于保湿技术领域。本发明以淀粉乳为原料,经过液化、麦芽三糖酶协同β-淀粉酶糖化、灭酶、普鲁兰酶协同麦芽四糖酶糖化所制备的保湿糖浆,其中麦芽糖15~25%、麦芽三糖35~45%、麦芽四糖30~40%、葡萄糖+大分子糖≤10%。其不足之处在于,制备的保湿糖浆的保湿防腐效果依旧不够,并且不具备异麦芽低聚糖不易消化的特点,不能适用于特殊人群。
发明内容
针对现有技术的不足,本发明提供一种难消化保湿糖浆及其制备方法与应用。该保湿糖浆有低聚异麦芽糖的功能特性,甜度低,渗透压低,能明显增殖肠道益生菌,不会引起腹泻。
本发明的技术方案如下:
一种难消化保湿糖浆,其特征在于,所述的难消化保湿糖浆以高麦芽糖浆为原料,先通过普鲁兰酶脱支,再经糖化酶作用后所制备的保湿糖浆,其中麦芽糖的含量为5~10%、难消化低聚糖的总含量为90~95%,葡萄糖+大分子糖的含量小于等于1%。
所述的难消化低聚糖为聚合度为DP3-DP6的低聚糖;所述的大分子糖为相对分子量在5000以上的生物学物质。
本发明还提供上述难消化保湿糖浆的制备方法,包括步骤如下:
(1)将高麦芽糖浆的pH值调节至5~6,加入普鲁兰酶,在50~70℃下反应20~26h,再加入糖化酶继续在50~60℃下反应8~16h,得到粗制保湿糖浆;
(2)向步骤(1)制备粗制保湿糖浆中加入二级反渗透水,升温至50~70℃进行第一次树脂分离,接着加入粉末活性炭,脱色25~35min,过滤后,进行第二次树脂分离,然后在真空度为0.06~0.09MPa,温度为50~85℃的条件下蒸发浓缩,得到难消化保湿糖浆。
根据本发明优选的,步骤(1)中所述高麦芽糖浆的底物浓度为60~80%,麦芽糖的含量≥70%。
根据本发明优选的,步骤(1)中所述普鲁兰酶的添加量为1L-2L/T.DS,酶活为3000μ/mL。
根据本发明优选的,步骤(1)中所述糖化酶的添加量为0.5L-1L/T.DS,酶活为110000μ/mL。
根据本发明优选的,步骤(1)中粗制保湿糖浆中葡萄糖含量为40~45%,麦芽糖含量为25~30%,难消化低聚糖的总含量为25~30%,大分子糖含量为1~2%。
根据本发明优选的,步骤(2)中所述二级反渗透水和粗制保湿糖浆的质量比为(2~3):(1~2)。
根据本发明优选的,步骤(2)中所述第一次树脂分离过程中以钙型阳离子树脂为分离树脂,二级反渗透水为洗脱剂。
根据本发明优选的,步骤(2)中活性炭的加入量为粗制保湿糖浆质量的0.5~1.5%。
根据本发明优选的,步骤(2)中所述第二次树脂分离过程中以强酸阳树脂为阳柱、弱碱阴树脂为阴柱,流速为3倍树脂体积/小时,在35~55℃依次通过阳柱—阴柱—阳柱。
根据本发明优选的,步骤(2)中所述浓缩是指浓缩至糖浆的固形物大于等于75%。
本发明所述难消化保湿糖浆在食品、药品、保健品和日化用品等领域中应用。
本发明的有益效果:
1、本发明中难消化保湿糖浆的制备方法是以高麦芽糖浆为原料,采用普鲁兰酶与糖化酶复配,经普鲁兰酶作用,将小分子的麦芽糖之间进行缩合反应,形成带分枝的聚合度为DP3-DP6难消化低聚糖,再经糖化酶作用降解其中的可消化成分,并经脱色、离交、浓缩,得到料液,经色谱分离去除单糖和双糖,获得纯度较高的难消化低聚糖,简化了生产工艺,提高了生产效率。
2、本发明提供的难消化保湿糖浆具有低聚异麦芽糖甜度低,渗透压低,能明显增殖肠道益生菌的功能特性,不会引起腹泻等副作用,能满足人们对甜度的要求,更适合肥胖人群、糖尿病、心血管病和胃肠疾病的患者食用和生产功能性食品的应用。
3、本发明制备的难消化保湿糖浆的保湿防腐效果更好,在25℃,相对湿度40%的条件下48h保湿率达到155以上,在无包装、20℃、环境湿度50~60%的条件下添加了本发明保湿糖浆的蛋糕,霉变时间在220h以上。
具体实施方式
下面将通过实施例对本发明做进一步描述,这些实施例的描述并不是对本发明的内容做限定。本领域的技术人员应理解,对本发明内容所作的等同替换,或相应的改进,仍属于本发明的保护范围之内。
本发明中所涉及材料及药品均为普通市售产品,普鲁兰酶酶活为3000μ/mL,糖化酶酶活为110000μ/mL。
实施例1
一种难消化保湿糖浆的制备方法,包括步骤如下:
(1)将底物浓度80%麦芽糖浆(麦芽糖浆含量70%)的pH值调节至5.3,加入1L/T.DS普鲁兰酶,在60℃下反应24h,再加入糖化酶继续在60℃下反应12h;
(2)向步骤(1)制备粗保湿糖浆中加入二级反渗透水,升温至60℃后以钙型阳离子树脂为分离树脂,二级反渗透水为洗脱剂进行过柱,接着加入1%粉末活性炭,搅拌均匀,脱色30min,然后采用板框压滤机过滤活性碳后,以强酸阳树脂为阳柱、弱碱阴树脂为阴柱,流速为3倍树脂体积/小时,在40℃下依次通过阳柱—阴柱—阳柱进行第二次树脂分离,然后在真空度为0.06MPa,温度为60℃的条件下蒸发浓缩,得到难消化保湿糖浆。
步骤(1)中粗制保湿糖浆中葡萄糖含量为43.5%,麦芽糖含量为28.7%,难消化低聚糖的总含量为26.5%,大分子糖含量为1.8%
本实施例制备的难消化保湿糖浆中葡萄糖含量为0.8%,麦芽糖含量为7.3%,难消化低聚糖的总含量为91.9%。
实施例2
一种难消化保湿糖浆的制备方法,包括步骤如下:
(1)将底物浓度70%麦芽糖浆(麦芽糖浆含量75%)的pH值调节至5,加入2L/T.DS普鲁兰酶,在50℃下反应26h,再加入糖化酶继续在60℃下反应16h,得到粗制保湿糖浆;
(2)向步骤(1)制备粗保湿糖浆中加入二级反渗透水,升温至50℃后以钙型阳离子树脂为分离树脂,二级反渗透水为洗脱剂进行过柱,接着加入1%粉末活性炭,搅拌均匀,脱色25min,然后采用板框压滤机过滤活性碳后,以强酸阳树脂为阳柱、弱碱阴树脂为阴柱,流速为3倍树脂体积/小时,在40℃下依次通过阳柱—阴柱—阳柱进行第二次树脂分离,然后在真空度为0.08MPa,温度为50℃的条件下蒸发浓缩,得到难消化保湿糖浆。
步骤(1)中粗制保湿糖浆中葡萄糖含量为35.2%,麦芽糖含量为45.3%,难消化低聚糖的总含量为13.8%,大分子糖含量为5.7%
本实施例制备的难消化保湿糖浆中麦芽糖的含量为8.2%、难消化低聚糖的总含量为91.8%。
实施例3
一种难消化保湿糖浆的制备方法,包括步骤如下:
(1)将底物浓度80%麦芽糖浆(麦芽糖浆含量80%)的pH值调节至6,加入2L/T.DS普鲁兰酶,在70℃下反应20h,再加入糖化酶继续在60℃下反应16h,得到粗制保湿糖浆;
(2)向步骤(1)制备粗保湿糖浆中加入二级反渗透水,升温至70℃后以钙型阳离子树脂为分离树脂,二级反渗透水为洗脱剂进行过柱,接着加入1%粉末活性炭,搅拌均匀,脱色35min,然后采用板框压滤机过滤活性碳后,以强酸阳树脂为阳柱、弱碱阴树脂为阴柱,流速为3倍树脂体积/小时,在40℃下依次通过阳柱—阴柱—阳柱进行第二次树脂分离,然后在真空度为0.09MPa,温度为85℃的条件下蒸发浓缩,得到难消化保湿糖浆。
步骤(1)中粗制保湿糖浆中葡萄糖含量为41.8%,麦芽糖含量为33.2%,难消化低聚糖的总含量为20.87%
本实施例制备的难消化保湿糖浆中麦芽糖的含量为5.4%、难消化低聚糖的总含量为94.6%。
对比例1
按照中国专利文献CN109549059A制备保湿糖浆。
本对比例制备的保湿糖浆中,麦芽糖20%、麦芽三糖40%、麦芽四糖35%、葡萄糖+大分子糖5%。
对比例2
按照传统工艺生产保湿糖浆。
本对比例制得的保湿糖浆中麦芽糖37.8%、麦芽三糖37.6%、麦芽四糖以上9.8%、葡萄糖10.8%。
对比例3
更换实验原料,其它条件同实施例1,将底物浓度80%麦芽糖浆(麦芽糖浆含量50%)的pH值调节至5.3,加入1L/T.DS普鲁兰酶,在60℃下反应24h,再加入糖化酶继续在60℃下反应12h;粗制保湿糖浆中葡萄糖含量为70.5%,麦芽糖含量为23.4%,难消化低聚糖的总含量为3.5%,大分子2.5%。
试验例1
以蔗糖甜度作为标准,蔗糖的甜度为100
甜度检测方法:参照GB 8270-2014《食品安全国家标准食品添加剂甜菊糖苷》中规定的甜度测量方法进行检测,甜度检测结果如表1所示。
表1
产品 | 甜度 |
蔗糖 | 100 |
实施例1 | 23.8 |
实施例2 | 24.6 |
实施例3 | 25.2 |
对比例1 | 26.8 |
对比例2 | 36.1 |
对比例3 | 52.6 |
试验例2
不同保湿糖浆的保湿效果见下表2所示:
表2:48h保湿率(25℃,相对湿度40%)
产品 | 保湿率 |
实施例1 | 172 |
实施例2 | 161 |
实施例3 | 157 |
对比例1 | 118 |
对比例2 | 134 |
对比例3 | 92 |
试验例3
不同保湿糖浆的防腐效果实验:
分别将实施例1-3、对比例1-3制备的保湿糖浆以10%(重量百分比)的比例添加到蛋糕中,蛋糕的其他成分及制作方法完全一致,在无包装、20℃、环境湿度50-60%的条件下,观测不同蛋糕的霉变时间,结果如下表3所示:
产品 | 霉变时间(h) |
实施例1 | 243 |
实施例2 | 231 |
实施例3 | 224 |
对比例1 | 212 |
对比例2 | 176 |
对比例3 | 124 |
通过以上对比实验可以看出,本发明实施例1-3,尤其是实施例1所得保湿糖浆与对比例1和对比例2相比在保湿性能及防腐性能上更有优势,且甜味更低,更加柔和纯正。
Claims (4)
1.一种难消化保湿糖浆,其特征在于,所述的难消化保湿糖浆以高麦芽糖浆为原料,先通过普鲁兰酶脱支,再经糖化酶作用后所制备的保湿糖浆,其中麦芽糖的含量为5~10%、难消化低聚糖的总含量为90~95%,葡萄糖+大分子糖的含量小于等于1%;
所述的难消化低聚糖为聚合度为DP3-DP6的低聚糖;所述的大分子糖为相对分子量在5000以上的生物学物质;
所述难消化保湿糖浆的制备方法,包括步骤如下:
(1)将高麦芽糖浆的pH值调节至5~6,加入普鲁兰酶,在50~70℃下反应20~26h,再加入糖化酶继续在50~60℃下反应8~16h,得到粗制保湿糖浆;
其中,所述普鲁兰酶的添加量为1L-2L/T.DS,酶活为3000U/mL ;所述糖化酶的添加量为0.5L-1L/T.DS,酶活为110000U/mL;所述高麦芽糖浆的底物浓度为60~80%,麦芽糖的含量≥70%;
所述粗制保湿糖浆中葡萄糖含量为40~45%,麦芽糖含量为25~30%,难消化低聚糖的总含量为25~30%,大分子糖含量为1~2%;
(2)向步骤(1)制备粗制保湿糖浆中加入二级反渗透水,升温至50~70℃进行第一次树脂分离,接着加入粉末活性炭,脱色25~35min,过滤后,进行第二次树脂分离,然后在真空度为0.06~0.09MPa,温度为50~85℃的条件下蒸发浓缩,得到难消化保湿糖浆;
其中,所述二级反渗透水和粗制保湿糖浆的质量比为(2~3):(1~2);
所述浓缩是指浓缩至糖浆的固形物大于等于75%。
2.根据权利要求1所述的难消化保湿糖浆,其特征在于,步骤(2)中所述第一次树脂分离过程中以钙型阳离子树脂为分离树脂,二级反渗透水为洗脱剂;活性炭的加入量为粗制保湿糖浆质量的0.5~1.5%。
3.根据权利要求1所述的难消化保湿糖浆,其特征在于,步骤(2)中所述第二次树脂分离过程中以强酸阳树脂为阳柱、弱碱阴树脂为阴柱,流速为3倍树脂体积/小时,在35~55℃依次通过阳柱—阴柱—阳柱。
4.权利要求1所述的难消化保湿糖浆在制备食品、药品和日化用品中应用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011473175.6A CN112538510B (zh) | 2020-12-15 | 2020-12-15 | 一种难消化保湿糖浆及其制备方法与应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011473175.6A CN112538510B (zh) | 2020-12-15 | 2020-12-15 | 一种难消化保湿糖浆及其制备方法与应用 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN112538510A CN112538510A (zh) | 2021-03-23 |
CN112538510B true CN112538510B (zh) | 2023-01-10 |
Family
ID=75018713
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011473175.6A Active CN112538510B (zh) | 2020-12-15 | 2020-12-15 | 一种难消化保湿糖浆及其制备方法与应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112538510B (zh) |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62171693A (ja) * | 1986-01-23 | 1987-07-28 | Nippon Shokuhin Kako Kk | 分岐オリゴ糖の製造方法 |
CN101438782B (zh) * | 2008-12-31 | 2011-04-13 | 保龄宝生物股份有限公司 | 一种保湿糖浆及其制备方法 |
CN109549059B (zh) * | 2018-12-10 | 2022-06-17 | 山东百龙创园生物科技股份有限公司 | 一种保湿糖浆及其制备方法与应用 |
-
2020
- 2020-12-15 CN CN202011473175.6A patent/CN112538510B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN112538510A (zh) | 2021-03-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP1856270B1 (en) | Methods of making syrups | |
JP4908390B2 (ja) | 低カロリービール風味アルコール飲料及びその製造方法 | |
KR101530123B1 (ko) | 이소말툴로오스를 함유하는 이소말토올리고당 조성물, 그의 제조 방법 및 그의 용도 | |
JP2008529534A5 (zh) | ||
KR102381709B1 (ko) | 식이섬유의 제조방법 | |
US20060084150A1 (en) | Method for manufacturing maltose-rich products | |
EP0558213B1 (en) | Process for preparing neotrehalose, and its uses | |
CN112538510B (zh) | 一种难消化保湿糖浆及其制备方法与应用 | |
CN107955825B (zh) | 一种以d-阿洛酮糖为主要成分的甜味剂组合物的制备方法 | |
CN105968226B (zh) | 一种高纯度氢化聚葡萄糖的制备方法 | |
CN111705095A (zh) | 一种低聚异麦芽糖的制备方法 | |
TW397840B (en) | Crystalline maltotetraosyl glucoside, and its production and use | |
CN109549059B (zh) | 一种保湿糖浆及其制备方法与应用 | |
CN103204886A (zh) | 一种高纯度麦芽三糖醇的制备方法 | |
TW421651B (en) | Crystalline O-<alpha>-D-glucopyranosyl-(1->4)-<alpha>-D-glucopyranosyl-<alpha>-D-glucopyranoside, and its production and use | |
CN105603022A (zh) | 一种高麦芽寡糖的制备方法 | |
CN107568707A (zh) | 一种氢化寡聚糖及其制备方法 | |
JP2022024332A (ja) | イソマルトースの製造方法 | |
CN112111542A (zh) | 一种高纯度低聚异麦芽糖联产抗性糊精的制备方法 | |
CN103205474B (zh) | 一种烘焙糖浆的制备方法 | |
JP2860489B2 (ja) | 食品素材、ビフイズス菌増殖促進剤およびそれらの製造方法 | |
EP4272577A1 (en) | Dextrin with improved turbidity, and method for producing same | |
JPH0612977B2 (ja) | 果糖縮合物の製造方法 | |
JP2912932B2 (ja) | ビフィズス菌の増殖促進組成物 | |
CN117660570A (zh) | 一种固体玉米糖浆及其制备方法和应用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |