AU2021105909A4 - A Natural Compound Sweetener and Its Preparation Method - Google Patents

Abstract

The invention discloses a natural compound sweetener and its preparation method. The natural compound sweetener is composed of four parts: stevioside, thaumatin, erythritol and maltitol. The natural compound sweetener prepared by the invention has the advantages of pure sweetness, cool taste, no bitterness and peculiar smell, pure natural and low calorie, and the sweetness is 3-7 times of that of sucrose. It has the physiological functions such as anti-caries, hypoglycemic, nutrition and health, and is especially suitable for diabetes, hypertensive patients and other people who need low-sugar or sugar-free to eat.

Description

Descriptions

A Natural Compound Sweetener and Its Preparation Method

Technical Field

[0001] The invention relates to a natural compound sweetener and its preparation method, which belongs to the technical field of food additives.

Background Technology

[0002] In recent years, with the continuous improvement of people's living standards, more and more attention has been paid to the quality, nutrition and use of food additives. As a kind of important food additives, sweeteners are widely used in foods. Proper consumption of sugar can accelerate gastric peristalsis, accelerate the decomposition of foods and enhance the utilization rate of foods. However, sweet foods also bring many diseases to people, causing many people who love sweet foods to suffer from diabetes, adiposis, dental caries and other diseases. Therefore, there is an increasing demand for sugar-free, low-calorie, pure natural and anti-caries sugar substitute sweeteners in the market.

[0003] Erythritol is a new type of functional sugar alcohol food sweetener, which widely exists in melons and fruits, algae, fungi and fermented foods such as soy sauce and wine. It has the characteristics of high thermal stability, low moisture absorption, coordinated sweetness, zero calorific value, non-cariogenic, non-hyperglycemia and high tolerance. It is widely used in food, medicine, chemical industry and other fields, especially has a strong competitiveness in the sweetener market.

[0004] Stevioside is a natural sweetener extracted and refined from Stevia rebaudiana. It has a cool taste, the sweetness is 200-450 times of that of sucrose, has low calorie and does not participate in human metabolism after use. Regular consumption can prevent hypertension, diabetes, adiposis, dental caries and other diseases, so anyone can eat it securely.

[0005] As a kind of functional sugar alcohol, maltitol has many excellent physical and chemical properties, such as stable properties, certain sweetness, soft flavor, moisture absorption and emulsification stability. It has been widely used in food, chemical industry, cosmetics, medicine and other fields. In the food field, maltitol is mainly used as a functional sweetener, which can replace sucrose for sugar-free food processing.

[0006] Thaumatin is a kind of natural sweet protein, which has many advantages such as natural, low-calorie, safe and non-toxic, and can be degraded into amino acids

Descriptions

needed by human body. It can improve and enhance the flavor of foods, and conceal the bitterness and astringency. It can also reduce the sensory threshold of many aromatic substances. For example, menthol, coffee, ginger, chocolate, strawberry, apple, lemon, orange, etc. It is used as sweetener, flavor improver and enhancer in the food industry.

[0007] Compared with sucrose, single origin natural sweetener has some defects, such as slow occurrence of sweetness, long retention time of sweetness and lingering bitterness. If stevioside has a lingering bitterness, maltitol will occur more slowly. The compound use of several sweeteners in an appropriate ratio can significantly improve the taste, among which erythritol can conceal the undesirable taste caused by the compound use of several sweeteners. Thaumatin can improve the sweetness of general high-power sweeteners, and can conceal the bitterness brought by the metallic flavor and other sweeteners, provide a taste closer to sucrose, enhance the sweetness and prolong the sweetness.

Summary of the Invention

[0008] In order to solve the problem of poor taste of a single sweetener, the invention provides a natural compound sweetener and its preparation method.

[0009] The natural compound sweetener of the invention, in parts by weight, the composition comprises:

[0010] 1.5-2.5g erythritol, 1.0-2.5g maltitol, 2.5x10- 3 g stevioside and 2.5-3x10- 3 g thaumatin, mix and add water to make the volume up to1OOmL.

[0011] Preferably, the natural compound sweetener, in parts by weight, the composition comprises:

[0012] 1.5-2.5g erythritol, 1.5-2.5g maltitol, 2.5x10- 3 g stevioside and 2.5-3x10- 3 g thaumatin, mix and add water to make the volume up to1OOmL.

[0013] Further preferably, the natural compound sweetener, in parts by weight, the composition comprises:

[0014] 2.5g erythritol, 1.5g maltitol, 2.5x10-3 g glucosyl group stevioside and 3x10- 3g thaumatin, mix and add water to make the volume up to1OOmL.

[0015] 1.5g erythritol, 2.5g maltitol, 2.5x10-3 RebA-98% stevioside and 3x10-3 thaumatin, mix and add water to make the volume up to OOmL.

[0016] The invention also provides a preparation method for natural compound sweetener, which comprises: After dispersing the formula amount of erythritol, stevioside and maltitol in hot water to dissolve, add thaumatin, cool and crystallize after dissolution, and then dry the crystal to obtain a natural compound sweetener.

[0017] Of which, the temperature of hot water is 90~100°C.

[0018] The invention adopts a method that relies on the mixed solution of erythritol

Descriptions

in a natural state to gradually cool down to reach an oversaturated state, thus gradually precipitating the crystal. The crystal is dried at 55-65°C for 3-4h, and stirred every 0.5-1h to prevent the agglomeration of the crystal.

[0019] In order to unify the specifications of the product, after drying, the crystal must pass through a 40-60 standard sieve to obtain a natural compound sweetener product with uniform particle size.

[0020] The beneficial effects:

[0021] The taste of the natural compound sweetener of the invention is similar to sucrose, has no bitterness and peculiar smell, and has a faster occurrence of sweetness and a shorter retention period of sweetness.

[0022] The sweetness of the natural compound sweetener of the invention is 3-7 times of that of sucrose, has low calorie, and can be used in a small amount to achieve a good taste.

[0023] The compound sweetener produced by the method of cocrystallization of several single origin natural sweeteners of the invention makes up for the defects such as stevioside's lingering bitterness, thaumatin's strong lingering sweetness and long retention time of sweetness, so that the sweetness of the compound sweetener is closer to the sweetness of sucrose and the taste is softer, thus alleviating the problem of poor taste of single sugar substitute sweeteners, and avoiding the adverse effects on the human body due to high intake of sugar. It has the characteristics of uniform sweetness, uniform particle size, low calorie, safety and health, and has obvious anti-inflammatory, antioxidant, anti-caries, hypoglycemic and other physiological functions. It is especially suitable for diabetics, hypertensive patients and people who love beauty.

Detailed Description of the Preferred Embodiments Embodiment 1: Related Description of Experiment I. Experimental Materials: Three kinds of compound sweeteners, they are listed as follows: No.1: The purchased Huanfukang zero-calorie sugar is mixed into a 5% solution, i.e. 5g is added to 100ml of water No.2: The No.1 sweetener that was compounded in the early stage of the laboratory, it is configured according to the concentration of the last taste No.3: The purchased Hegan zero-calorie sugar is mixed into a 5% solution, i.e. 5g is added to 100ml of water No.0: 5% sucrose solution as a control II. Experimental Subjects: 30 undergraduate students, 20-25 years old, in good health,

Descriptions

non-smoking history or taste-related disorders or diseases III. Experimental Method: 1. Take 2mL of the above four No.0-3 sweeteners, respectively, put them into the tasting cup, then each student inhales the sweetener into his/her mouth, stay on the tongue for about 10 seconds, and then spit it out. 2. Taste the sucrose first, and then taste the other three sweeteners in turn. 3. Rinse out his/her mouth with purified water before tasting the next sweetener. 4. For each sweetener (including the control sucrose solution), the taster is not informed what the specific sweetener it is, and only the number is displayed on the tasting cup. 5. Evaluation Index: It is stipulated that the sweetness intensity, sensation speed, agreeable aftertaste, bitterness and overall taste of the control sucrose are 10,10, 0, 0 and 10, respectively, as shown in the table below. The other three sweeteners are not limited in value range, that is, according to the comparison with sucrose, any value in the range of 0-1000 can be taken. Name: Item No.0 Sucrose Huanfukang No.2 No.3 Hegan Laboratory Zero-calorie Sugar Sweetness 10 Intensity Sensation 10 Speed Agreeable 0 Aftertaste Bitterness 0 Overall Taste 10

IV. Statistical Analysis of Results Compared with the two zero-calorie sugar-free sweeteners that sold currently on the market, our compound sweeteners are closer to sucrose, and have certain advantages in terms of less bitterness and overall taste, so they have better market competitiveness and application prospects.

Claims (6)

Claims

1. A natural compound sweetener, which is characterized in that, in parts by weight,

the composition comprises:

1.5-2.5g erythritol, 1.5-2.5g maltitol, 2.5x10-3 g stevioside and 2.5-3x10- 3g thaumatin,

mix and add water to make the volume up to1OOmL.

2. The natural compound sweetener as described in Claim 1, which is characterized in

that, in parts by weight, the composition comprises:

1.5-2.5g erythritol, 1.5-2.5g maltitol, 2.5x10-3g stevioside and 2.5-3x10- 3 g thaumatin, mix and add water to make the volume up to1OOmL.

3. The natural compound sweetener as described in Claim 2, which is characterized in

that, in parts by weight, the composition comprises:

(1) 2.5g erythritol, 1.5g maltitol, 2.5x10- 3g glucosyl group stevioside and 3x10- 3 g

thaumatin, mix and add water to make the volume up to1OOmL.

(2) 1.5g erythritol, 2.5g maltitol, 2.5x10-3 g RebA-98% stevioside and 3x10- 3 g thaumatin, mix and add water to make the volume up to1OOmL.

4. The natural compound sweetener as described in any one of Claims 1-3, which is

characterized in that, it comprises: After dispersing the formula amount of erythritol,

stevioside and maltitol in hot water to dissolve, add thaumatin, cool and crystallize

after dissolution, and then dry the crystal to obtain a natural compound sweetener.

5. The preparation method for natural compound sweetener as described in Claim 4,

which is characterized in that, the temperature of hot water is 90-100°C.

6. The preparation method for natural compound sweetener as described in Claim 4,

which is characterized in that, the crystal is dried at 55-65°C for 3-4h and stirred

every 0.5h-lh.