CN115299583B - 甜味剂组合物及包含该组合物的无糖糖浆 - Google Patents
甜味剂组合物及包含该组合物的无糖糖浆 Download PDFInfo
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Abstract
本发明涉及一种甜味剂组合物,用于替代蔗糖、高果糖浆,其包括高倍甜味剂和作为填充型甜味剂的糖醇,还包括膳食纤维,其中所述膳食纤维为聚葡萄糖、抗性糊精或其组合。本发明还涉及一种无糖糖浆,包括本发明的甜味剂组合物和水。本发明的甜味剂或无糖糖浆具有非常接近蔗糖、高果糖浆和果葡糖浆的口感。
Description
技术领域
本发明涉及一种甜味剂组合物。
背景技术
近年来无糖、低热量食品越来越流行。因此需求低热量的高倍甜味剂(如阿斯巴甜,安赛蜜,甜蜜素,三氯蔗糖,纽甜,糖精,甜菊糖苷,罗汉果苷)来替代高热量的蔗糖,果葡糖浆,高果糖浆等。但需要解决替代糖浆的口感问题。目前业界常用填充型甜味剂糖醇与高倍甜味剂复配来改善口感,但效果并不尽人意。
发明内容
本发明涉及一种甜味剂组合物,使用膳食纤维与填充型甜味剂糖醇一起和高倍甜味剂复配使用,可以进一步改善口感。
本发明的甜味剂组合物,用于替代蔗糖、高果糖浆或果葡糖浆,其包括高倍甜味剂和作为填充型甜味剂的糖醇,还包括膳食纤维,其中所述膳食纤维为聚葡萄糖、抗性糊精或其组合。
在本发明组合物的具体实施方式中,所述糖醇选自赤藓糖醇、麦芽糖醇、木糖醇、山梨糖醇或其组合。
在本发明组合物的具体实施方式中,所述糖醇优选为赤藓糖醇。
在本发明组合物的具体实施方式中,所述高倍甜味剂优选为甜菊糖苷、三氯蔗糖或甜菊糖苷和三氯蔗糖的组合。
在本发明组合物的具体实施方式中,所述甜味剂为甜菊糖苷和三氯蔗糖的组合,组合物中以重量比40~20:40~20:0.09~0.1:0.06~0.08包含所述糖醇、膳食纤维、甜菊糖苷和三氯蔗糖。
在本发明组合物的具体实施方式中,所述组合物的甜度为蔗糖的1~2倍,优选为1.5~2倍。
本发明还涉及一种无糖糖浆,包括本发明的甜味剂组合物和水。
具体实施方式
目前使用较广泛的甜味剂复配方案为填充型甜味剂如糖醇,加上高倍型甜味剂一起使用以尽量接近蔗糖的甜感,但是在后甜后苦方面尚不能很好解决。我们发现使用一些膳食纤维可以有效地提高此类复配型甜味剂的整体口感,尤其是改善后味问题。尝试了膳食纤维聚葡萄糖的效果,配方列于下表,溶解于水后进行口感评分。
表1
使用膳食纤维聚葡萄糖替代部分糖醇(试样3)后,对填充型甜味剂加高倍甜味剂的复配甜味剂能明显改善口感。
以上述试样3为基础,又尝试了其它膳食纤维,测试结果如下表。
表2
可以看出其中聚葡萄糖与抗性糊精效果最佳,其它几种只能略微改善。
接下来,参照表2中的配方1、2,又比较了聚葡萄糖和抗性糊精与其它糖醇复配的效果,结果如下。
表3
可见聚葡萄糖和抗性糊精与各种常用作填充型甜味剂的糖醇配伍均能明显改善高倍甜味剂的口感。
以上设计配比时利用了各组分相对于蔗糖的甜度倍数。各表中复配物的甜度相近。且各复配物甜度与蔗糖相近。例如,简化起见,赤藓糖醇的甜度为蔗糖的0.5倍计,甜菊甜苷按蔗糖的200倍计,三氯蔗糖按蔗糖的600倍计,聚葡萄糖和抗性糊精等膳食纤维的甜度倍数忽略不计,则表3中第1、2个配方的甜度可计算如下:(49.785×0+50×0.5+0.13×200+0.085×600)÷100=1.02。则该计算甜度为蔗糖的1.02倍,即基本上与蔗糖的甜度相同。
虽然将甜味剂复配物或组合物的总甜度设计为与蔗糖(或食品领域常用糖浆)的甜度相同或相近会方便计量或使用,但本发明不限于此。本领域技术人员可根据实际生产或使用需要将复配物甜度调整为蔗糖甜度的其它倍数,如0.5~3倍,0.8~2倍,0.8~1.7倍或1~1.5倍。这可以简单地通过改变糖醇和/或膳食纤维的含量,或者说通过改变组合物中甜度的主要提供成分即高倍甜味剂的含量实现。
如本领域技术人员可以想到,甜味剂复配物的总甜度不宜太低,否则会增加生产运输和使用成本,也不宜过高,否则容易因用于改善口感的糖醇和/或膳食纤维含量偏低而导致对高倍甜味剂的口感改善不足。
甜味剂复配物中高倍甜味剂带来的甜度比例可基于口感和成本平衡设计。
本发明中通常设计为高倍甜味剂带来大部分甜度,如60%以上,例如60~95%或70~90%。
本发明用糖醇与膳食纤维共同改善甜味剂复配物中高倍甜味剂的口感。复配物中高倍甜味剂在的重量比通常为0.01%~0.5%,余量基本上为糖醇和膳食纤维。
在本发明的具体实施方式中,糖醇和膳食纤维两者通常以1:1的重量比使用。但也可以是其它比例,例如10:1~1:10,5:1~1:5,2:1~1:2,1.2:1~1:1.2等。
但本发明的要点在于膳食纤维尤其是聚葡萄糖和抗性糊精的使用,其本身没有甜味,基本不带来热量,但是在掩盖高倍甜味剂的不良口感方面特别有益。
在本发明的具体实施方式中,使用聚葡萄糖或抗性糊精部分代替现有甜味剂配方(糖醇+高倍甜味剂)中的填充型甜味剂糖醇例如常用的赤藓糖醇,可以明显改善该现有甜味剂配方的口感。在下文提供的几个实施例中,甚至可以在配制成糖浆后与同甜度蔗糖、高果糖浆和果葡糖浆或接近的口感。
实施例1
无糖糖浆的制备
称取35克赤藓糖醇,35克聚葡萄糖,甜菊糖苷0.09克,三氯蔗糖0.06克(总的计算甜度约为蔗糖1倍),加入蒸馏水30克,慢慢加热,不停搅拌至固形物完全溶解,最终Brix为70.1。将制备好的糖浆冷却,置于冰箱过夜。取上述制备好的糖浆11.27克,加入88.73克蒸馏水中,标为样品1;称取蔗糖8克,溶于92克蒸馏水中,标为样品2;取Brix 71的F55高果糖浆11.27克,加入88.73克蒸馏水中,标为样品3。口感品评组共6人,每人每个样品50ml一杯,进行口感差异性分析。最后结果显示无明显差异。
实施例2
制备固形物含量较少的糖浆
称取赤藓糖醇21.000克,聚葡萄糖24.8236克,甜菊糖苷0.0972克,三氯蔗糖0.0792克(总的计算甜度约为蔗糖的1.7倍),加入蒸馏水54克,慢慢加热,不停搅拌至固形物完全溶解,最终Brix为45左右。将制备好的糖浆冷却,置于冰箱过夜。糖浆口感评估。取上述制备好的糖浆11.27克,加入88.73克蒸馏水中,标为样品1;称取蔗糖8克,溶于92克蒸馏水中,标为样品2;取Brix 71的F55高果糖浆11.27克,加入88.73克蒸馏水中,标为样品3。口感品评组共6人,每人每个样品50ml一杯,进行口感差异性分析。最后结果显示无明显差异。
上述糖浆固形物在45%左右,不含糖,甜度与71%的高果糖浆相同。聚葡萄糖的热量为葡萄糖的1/4,使用上述糖浆可替代F55高果糖浆用于饮料生产。当用量为10%时,热值不超过1克葡萄糖的热值,可以看作零卡。
正由于聚葡萄糖对甜菊糖苷和三氯蔗糖等高倍甜味剂不良口感非常优异的掩盖作用,允许在复配物中使用更高比例的高倍甜味剂,从而可以提高甜度和降低成本。
实施例3:
抗性糊精替代聚葡萄糖
称取35克赤藓糖醇,35克抗性糊精,甜菊糖苷0.09克,三氯蔗糖0.06克,加入蒸馏水30克,慢慢加热,不停搅拌至固形物完全溶解,最终Brix为70.1。将制备好的糖浆冷却,置于冰箱过夜。取上述制备好的糖浆11.27克,加入88.73克蒸馏水中,标为样品1;称取蔗糖8克,溶于92克蒸馏水中,标为样品2;取Brix 71的F55高果糖浆11.27克,加入88.73克蒸馏水中,标为样品3。口感品评组共6人,每人每个样品50ml一杯,进行口感差异性分析。最后结果显示无明显差异。
实施例4:
聚葡萄糖与抗性糊精组合使用
无糖糖浆的制备。称取35克赤藓糖醇,18克聚葡萄糖,17克抗性糊精,甜菊糖苷0.09克,三氯蔗糖0.06克,加入蒸馏水30克,慢慢加热,不停搅拌至固形物完全溶解,最终Brix为70.1。将制备好的糖浆冷却,置于冰箱过夜。取上述制备好的糖浆11.27克,加入88.73克蒸馏水中,标为样品1;称取蔗糖8克,溶于92克蒸馏水中,标为样品2;取Brix 71的F55高果糖浆11.27克,加入88.73克蒸馏水中,标为样品3。口感品评组共6人,每人每个样品50ml一杯,进行口感差异性分析。最后结果显示无明显差异。
实施例1~3得到的甜味剂组合配制的糖浆与同样甜度的蔗糖和高果糖浆的口味几乎相同,达到了非常好的效果。
本发明的甜味剂复配物可以直接以固体混合物形式使用,也可以加水配制成无糖糖浆后使用,例如配制成与市场上常见高果糖浆和果葡糖浆甜度相同或相近的无糖糖浆以方便使用。
除了三氯蔗糖和甜菊糖苷,本发明所用的膳食纤维还能类似地改善阿斯巴甜,安赛蜜,甜蜜素,纽甜,糖精和罗汉果苷等甜味剂的后味。
针对不同的特定用途,也可预先在本发明甜味剂复配物或配制的糖浆中加入其它添加剂,例如酸味剂、香料等,以方便后续使用。
本发明甜味剂复配物或糖浆的应用试验
应用1
将实施例2中的糖浆加入碳酸水中,做成甜味碳酸水。采用市售屈臣氏330ml碳酸水,加入33克实施例2中的无糖糖浆为样品1;330ml碳酸水,加入33克8%的蔗糖溶液,为样品2;330ml碳酸水,加入33克F55高果糖浆,为样品3。口感评测,无明显差别。
应用2
将实施例2中糖浆用于发酵好的酸奶中,做成搅拌型酸奶,加量为10%,充分搅拌。与使用8%蔗糖的搅拌型酸奶进行口感评测。结果发现无口感差异。
应用3
将实施例1中的糖浆用于蛋糕中。180克鸡蛋,35克色拉油,50克低筋粉,40克牛奶,实施例1中的无糖糖浆70克,玉米淀粉5克,上述原料混合打发成蛋糕糊,例入模具中,180–200摄氏度烤35分钟后冷却为无糖蛋糕样品1。将其中的70克糖浆用50克白糖替代,同样做成样品2。进行口感评测,结果发现无口感差异。
Claims (5)
1.一种甜味剂组合物,用于替代蔗糖或高果糖浆,其包括以下组分:
高倍甜味剂,其由甜菊糖苷和三氯蔗糖组成;
作为填充型甜味剂的糖醇;以及
聚葡萄糖、抗性糊精或其组合,
其特征在于,糖醇与所述聚葡萄糖、抗性糊精或其组合两者以1.2:1~1:1.2的重量比使用,且组合物的甜度为蔗糖的0.5-3倍,且其中高倍甜味剂带来60~95%的甜度。
2.如权利要求1所述的组合物,其中所述糖醇选自赤藓糖醇、麦芽糖醇、木糖醇、山梨糖醇或其组合。
3.如权利要求1所述的组合物,其中所述糖醇为赤藓糖醇。
4.如权利要求1-3任一项所述的组合物,其中所述组合物的甜度为蔗糖的1~2倍。
5.一种无糖糖浆,包括前述权利要求任一项中的甜味剂组合物及水。
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