CN113197293A - 一种利用肉桂醛调控葡萄糖溶液甜味值的方法 - Google Patents
一种利用肉桂醛调控葡萄糖溶液甜味值的方法 Download PDFInfo
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Abstract
本发明专利属于味觉调配技术领域,具体涉及一种利用肉桂醛调控葡萄糖溶液甜味值的方法。所述方法是向葡萄糖溶液中添加0.0002~0.040wt%的肉桂醛以提升葡萄糖溶液的甜味值,0.002~0.040wt%包含0.0002wt%和0.040wt%;向葡萄糖溶液中添加0.040~0.100wt%的肉桂醛以降低葡萄糖溶液的甜味值,0.040~0.100wt%不包含0.040wt%,0.040~0.100wt%包含0.1wt%;上述wt%以葡萄糖溶液中葡萄糖质量为基准。肉桂醛具有嗅觉上的辛香,一般作为香料物质用于香精或调味料调配中,提供嗅觉上的体验。本发明的创造性在于,首次将具有嗅觉辛香的肉桂醛与具有味觉甜味的葡萄糖混合后,意外地降低或提升了葡萄糖的味觉甜味,因而起到了对葡萄糖溶液甜味进行调控的作用。
Description
技术领域
本发明专利属于味觉调配技术领域,具体涉及一种利用肉桂醛调控葡萄糖溶液甜味值的方法。
背景技术
甜味剂是指赋予食品以甜味值的物质。甜味剂是世界各地使用最多的一类食品添加剂,在食品工业中占有十分重要的地位。甜味剂种类较多,按照其化学结构和性质可分为糖类甜味剂和非糖类甜味剂;按来源可分为人工合成甜味剂和天然甜味剂;按营养价值可分为营养型甜味剂和非营养型甜味剂。天然甜味剂是指从植物组织中提取出来的甜味物质,主要有糖醇类(木糖醇、山梨糖醇等)和非糖醇类(甘草、甜菊糖苷等)两类。
葡萄糖是一种常用的营养型糖类甜味剂。一般情况下,葡萄糖溶液的甜味值随着葡萄糖浓度的增大而增大。然而,若葡萄糖浓度过高,易对味蕾有强烈的刺激,引起甜腻等不愉快口感。另外,随着肥胖、糖尿病和龋齿的频发,人们已认识到糖及含糖食品的过量摄入有害身体健康,因而食品、药品、保健品等物质的含糖量备受关注。如何在食品、药品、保健品等物质的含糖量固定不变的情况下,既保证其能量、质地等品质不受影响,又能对其甜味值及风味进行调控?这往往是食品行业级医疗行业亟待解决的问题,且越来越受到人们的关注。
为了解决以上问题,提出本发明。
发明内容
本发明提供一种用肉桂醛调控葡萄糖溶液甜味值的方法,所述方法是:
向葡萄糖溶液中添加0.0002~0.040wt%的肉桂醛以提升葡萄糖溶液的甜味值,0.002~0.040wt%包含0.0002wt%和0.040wt%;
向葡萄糖溶液中添加0.040~0.100wt%的肉桂醛以降低葡萄糖溶液的甜味值,0.040~0.100wt%不包含0.040wt%,0.040~0.100wt%包含0.1wt%;
上述wt%以葡萄糖溶液中葡萄糖质量为基准。
优选地,向葡萄糖溶液中添加0.0002~0.040wt%的肉桂醛以提升葡萄糖溶液的甜味值时,所述葡萄糖溶液的初始浓度为:50.0g/L或50.0mg/g,向葡萄糖溶液中添加肉桂醛后得到的混合溶液中,所述肉桂醛的浓度为:0.1~20.0mg/L或0.1~20.0μg/g。更优选地,所述葡萄糖溶液的初始浓度为:50.0mg/g,向葡萄糖溶液中添加肉桂醛后得到的混合溶液中,所述肉桂醛的浓度为为0.1μg/g、0.5μg/g、1.0μg/g、5.0μg/g、10.0μg/g、20.0μg/g。
优选地,向葡萄糖溶液中添加0.040~0.100wt%的肉桂醛以降低葡萄糖溶液的甜味值时,所述葡萄糖溶液的初始浓度为:50.0g/L或50.0mg/g,向葡萄糖溶液中添加肉桂醛后得到的混合溶液中,所述肉桂醛的浓度为:20.0~50.0mg/L或20.0~50.0μg/g。更优选地,所述葡萄糖溶液的初始浓度为:50.0mg/g,向葡萄糖溶液中添加0.040~0.100wt%肉桂醛后得到的混合溶液中,所述肉桂醛的浓度为30.0μg/g、40.0μg/g或50.0μg/g。
优选地,所述葡萄糖溶液中含有:水、葡萄糖。
优选地,所述葡萄糖溶液中还含有:乙醇、酒石酸、氯化钾。其中乙醇、酒石酸、氯化钾为电子舌检测的基底溶液,不影响甜味值的变化趋势,可不予考虑。
优选地,所述葡萄糖溶液中含有乙醇0.05L/L、酒石酸0.045g/L、氯化钾2.240g/L、葡萄糖50.0g/L或50.0mg/g。
相对于现有技术,本发明具有以下有益效果:
1、本发明首次提供一种用肉桂醛调控葡萄糖溶液甜味值的方法,通过向葡萄糖溶液中添加特定浓度的肉桂醛,以降低或提升葡萄糖溶液的甜味值,具体表现为:浓度为0.1μ./g、0.5μ./g、1.0μ./g、5.0μ./g、10.0μg/g、20.0μ0/g(即0.0002wt%,0.001wt%,0.002wt%,0.010wt%,0.020wt%,0.040wt%)的肉桂醛可以提升浓度为50.0mg/g的葡萄糖溶液甜味值;浓度为30.0μg/g、40.0μg/g或50.0μg/g(即0.060wt%,0.080wt%,0.100wt%)的肉桂醛可以降低浓度为50.0mg/g的葡萄糖溶液甜味值。
2、肉桂醛具有嗅觉上的辛香,一般作为香料物质用于香精或调味料调配中,提供嗅觉上的体验。本发明的创造性在于,首次将具有嗅觉辛香的肉桂醛与味觉甜味的葡萄糖混合后,意外地在味觉降低或提升了葡萄糖的甜味值,因而起到了调控葡萄糖溶液甜味的作用。
3、本发明中,肉桂醛与葡萄糖的质量比例为:0.1~50:50000,或0.0002~0.100wt%,即只要用很小量的肉桂醛,就可以将葡萄糖溶液的甜味值明显降低或提升。
附图说明
图1是实施例1不同浓度的肉桂醛溶液、葡萄糖与不同浓度的肉桂醛混合溶液的电子舌检测甜味值柱状图,其横坐标为各溶液中肉桂醛浓度(μg/g),纵坐标为电子舌检测甜味值。
图2是实施例1涉及的混合溶液中以葡萄糖质量为基准的肉桂醛质量百分比(wt%)与葡萄糖溶液加入肉桂醛后电子舌检测甜味值变化百分比(%)的拟合曲线,其横坐标为混合溶液中以葡萄糖质量为基准的肉桂醛质量百分比(wt%),纵坐标为葡萄糖溶液加入肉桂醛后电子舌检测甜味值变化百分比(%)。
具体实施方式
下面对本发明通过实施例作进一步说明,但不仅限于本实施例。实施例中未注明具体条件的实验方法,通常按照常规条件以及手册中所述的条件,或按照制造厂商所建议的通用设备、材料、试剂等,如无特殊说明,均可从商业途径得到。以下实施例和对比例中所需要的原料均为市售。
实施例1
一种利用肉桂醛调控葡萄糖溶液甜味值的方法,所述方法是:
向葡萄糖溶液中添加0.0002~0.040wt%的肉桂醛以提升葡萄糖溶液的甜味值,0.002~0.040wt%包含0.0002wt%和0.040wt%;
向葡萄糖溶液中添加0.040~0.100wt%的肉桂醛以降低葡萄糖溶液的甜味值,0.040~0.100wt%不包含0.040wt%,0.040~0.100wt%包含0.1wt%;
上述wt%以葡萄糖溶液中葡萄糖质量为基准。
具体操作如下:
1、配制检测溶液:
(1)配制参比液:超纯水中加入体积分数为5%的乙醇、0.045g酒石酸、2.240g氯化钾,定容至1L,此溶液作为电子舌检测甜味值时的参比液。
(2)配制原始葡萄糖溶液(A溶液):向超纯水中加入体积分数为5%的乙醇、0.045g酒石酸、2.240g氯化钾、50.000g葡萄糖,定容至1L,此溶液作为原始葡萄糖溶液(A溶液),葡萄糖浓度约为50.0mg/g。
(3)配制不同浓度的肉桂醛溶液(B系列溶液):向步骤(1)的参比液中分别加入0.1mg、0.5mg、1.0mg、5.0mg、10.0mg、20.0mg、30.0mg、40.0mg、50.0mg的肉桂醛,得到一系列不同浓度肉桂醛溶液,肉桂醛浓度分别约为:0.1μg/g、0.5μg/g、1.0μg/g、5.0μg/g、10.0μg/g、20.0μg/g、30.0μg/g、40.0μg/g、50.0μg/g。
(4)配制葡萄糖与不同浓度的肉桂醛的混合溶液(C系列溶液):向原始葡萄糖溶液(A溶液)中分别加入0.1mg、0.5mg、1.0mg、5.0mg、10.0mg、20.0mg、30.0mg、40.0mg、50.0mg的肉桂醛,得到一系列葡萄糖与不同浓度肉桂醛的混合溶液(C系列溶液),肉桂醛浓度分别约为:0.1μg/g、0.5μg/g、1.0μg/g、5.0μg/g、10.0μg/g、20.0μg/g、30.0μg/g、40.0μg/g、50.0μg/g。若以混合溶液中葡萄糖质量为基准,则各混合溶液中肉桂醛质量百分比(wt%)分别为0.0002wt%,0.001wt%,0.002wt%,0.010wt%,0.020wt%,0.040wt%,0.060wt%,0.080wt%,0.100wt%(表1)。
2、电子舌检测:
将步骤(1)配制的参比液作为电子舌检测甜味值时的参比液,使用现有的GL1甜味值传感器作为电子舌甜味值检测时的检测传感器,检测方法使用常规方法。检测原始葡萄糖溶液(A溶液)、不同浓度的肉桂醛溶液(B系列溶液)、葡萄糖与不同浓度的肉桂醛混合溶液(C系列溶液)的甜味值,每个样品循环检测5次,取后3次数据的平均值为检测结果。
检测原始葡萄糖溶液(A溶液,50mg/g)甜味值为1.473。
3、人工感官评价:
根据国家标准《GB/T 29605-2013感官分析食品感官质量控制导则》进行感官评价。
本实验的感官评价人员共10名(年龄在20-30周岁,男女各5位),所有评价人员都是经过长期训练,且无不良嗜好,评价前均无不良症状等。评价实验是在专门的感官评价室进行,装样品的杯子都采统一规格的品尝杯,并且随即编号(三位数的编号,如“212”),分批次呈样品给感官人员,为了避免人员疲劳每轮次中间休息10-20min。评价标准以10%的蔗糖水溶液的品尝甜味值为1,对样品进行相应的比甜味值打分,若无甜味值,则为0。最后打分结果取平均值。
评价样品为:不同浓度的肉桂醛溶液(B系列溶液)、葡萄糖与不同浓度肉桂醛混合溶液(C系列溶液)。
4、甜味检测结果和甜味控制效果评价:
不同浓度的肉桂醛溶液(B系列溶液)、葡萄糖与不同浓度肉桂醛混合溶液(C系列溶液)的电子舌检测及人工感官评价甜味值如表1,图1所示。图1中,横坐标为各溶液中肉桂醛浓度(μg/g),纵坐标为电子舌检测甜味值。
以葡萄糖溶液加入肉桂醛后电子舌检测甜味值变化百分比(%)为甜味控制效果评价指标,以考察肉桂醛对葡萄糖溶液甜味值的影响程度。令:葡萄糖溶液加入肉桂醛后电子舌检测甜味值变化百分比(%)=(葡萄糖与不同浓度肉桂醛混合溶液电子舌检测甜味值-浓度为50mg/g的葡萄糖溶液电子舌检测甜味值)/(浓度为50mg/g的葡萄糖溶液电子舌检测甜味值)*100,并进行相关计算,计算结果见表1。
表1各溶液甜味值检测/评价结果及甜味控制效果评价指标
把葡萄糖与不同浓度肉桂醛混合溶液(C系列溶液)中以葡萄糖质量为基准的肉桂醛质量百分比(wt%)作为自变量(x轴),葡萄糖溶液加入肉桂醛后电子舌检测甜味值变化百分比(%)作为因变量(y轴),进行回归;得回归方程y=-259.78x+9.9757;其相关系数R2=0.9317,说明相关性极好;拟合曲线如图2所示。
从表1和图1~2可见:
1.对不同浓度的肉桂醛溶液而言,人工感官评价甜味值和电子舌检测甜味值变化趋势相同。
2.对葡萄糖与不同浓度肉桂醛混合溶液而言,人工感官评价甜味值和电子舌检测甜味值变化趋势亦相同。
3.与只含50mg/g的葡萄糖溶液(甜味值为1.473)相比,往葡萄糖溶液中添加浓度为0.1μg/g、0.5μg/g、1.0μg/g、5.0μg/g、10.0μg/g、20.0μg/g(即0.0002wt%,0.001wt%,0.002wt%,0.010wt%,0.020wt%,0.040wt%)的肉桂醛,可以提升浓度为50.0mg/g的葡萄糖溶液甜味值;但肉桂醛添加浓度越高,葡萄糖溶液甜味值提升程度越低。
4.与只含50mg/g的葡萄糖溶液(甜味值为1.473)相比,往葡萄糖溶液中添加浓度为30μg/g、40μg/g、50μg/g(即0.060wt%,0.080wt%,0.100wt%)的肉桂醛,可以降低浓度为50.0mg/g的葡萄糖溶液甜味值;且肉桂醛添加浓度越高,葡萄糖溶液甜味值降低程度越高。
因此,本实施例证明,添加浓度为0.1μ./g、0.5μ./g、1.0μ./g、5.0μ./g、10.0μ0/g、20.0μ0/g(即0.0002wt%,0.001wt%,0.002wt%,0.010wt%,0.020wt%,0.040wt%)的肉桂醛,可以提升浓度为50.0mg/g的葡萄糖溶液甜味值;但肉桂醛添加浓度越高,葡萄糖溶液甜味值提升程度越低;添加浓度为30μ0/g、40μ0/g、50μ0/g(即0.060wt%,0.080wt%,0.100wt%)的肉桂醛,可以降低浓度为50.0mg/g的葡萄糖溶液甜味值;且肉桂醛添加浓度越高,葡萄糖溶液甜味值降低程度越高。
肉桂醛添加浓度(wt%,x值),葡萄糖溶液甜味值变化百分比(%,y值),符合y=-259.78x+9.9757回归模型(相关系数R2=0.9317)。
Claims (8)
1.一种利用肉桂醛调控葡萄糖溶液甜味值的方法,其特征在于,向葡萄糖溶液中添加0.0002~0.040wt%的肉桂醛以提升葡萄糖溶液的甜味值,0.002~0.040wt%包含0.0002wt%和0.040wt%;向葡萄糖溶液中添加0.040~0.100wt%的肉桂醛以降低葡萄糖溶液的甜味值,0.040~0.100wt%不包含0.040wt%,0.040~0.100wt%包含0.1wt%;上述wt%以葡萄糖溶液中葡萄糖质量为基准。
2.根据权利要求1所述的方法,其特征在于,向葡萄糖溶液中添加0.0002~0.040wt%的肉桂醛以提升葡萄糖溶液的甜味值时,所述葡萄糖溶液的初始浓度为:50.0g/L或50.0mg/g,向葡萄糖溶液中添加肉桂醛后得到的混合溶液中,所述肉桂醛的浓度为:0.1~20.0mg/L或0.1~20.0μg/g。
3.根据权利要求2所述的方法,其特征在于,所述葡萄糖溶液的初始浓度为:50.0mg/g,向葡萄糖溶液中添加肉桂醛后得到的混合溶液中,所述肉桂醛的浓度为0.1μg/g、0.5μg/g、1.0μg/g、5.0μg/g、10.0μg/g、20.0μg/g。
4.根据权利要求1所述的方法,其特征在于,向葡萄糖溶液中添加0.040~0.100wt%的肉桂醛以降低葡萄糖溶液的甜味值时,所述葡萄糖溶液的初始浓度为:50.0g/L或50.0mg/g,向葡萄糖溶液中添加肉桂醛后得到的混合溶液中,所述肉桂醛的浓度为:20.0~50.0mg/L或20.0~50.0μg/g。
5.根据权利要求4所述的方法,其特征在于,所述葡萄糖溶液的初始浓度为:50.0mg/g,向葡萄糖溶液中添加0.040~0.100wt%肉桂醛后得到的混合溶液中,所述肉桂醛的浓度为30.0μg/g、40.0μg/g或50.0μg/g。
6.根据权利要求1所述的方法,其特征在于,所述葡萄糖溶液中含有:水、葡萄糖。
7.根据权利要求6所述的方法,其特征在于,所述葡萄糖溶液中还含有:乙醇、酒石酸、氯化钾。
8.根据权利要求7所述的方法,其特征在于,所述葡萄糖溶液中含有乙醇0.05L/L、酒石酸0.045g/L、氯化钾2.240g/L、葡萄糖50.0g/L或50.0mg/g。
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