CN117322600A - Natural sweetener and preparation method and application thereof - Google Patents

Abstract

The invention discloses a natural sweetener and its preparation method and application, and belongs to the technical field of sweeteners. In parts by weight, the natural sweetener includes 70-95 parts of allulose, 0.1-10 parts of brasilin, 0.1-2 parts of natural theanine and 1-8 parts of dextrin. This natural sweetener has a rich, mellow and saturated taste, no peculiar smell, higher sweetness but lower calories, and the sweetness lasts longer. The preparation method adopts fluidized bed granulation. This method is simple and easy to operate, and has high production efficiency. The obtained product ingredients are evenly mixed, the particle size is uniform, the fluidity is good, and it is not easy to agglomerate, so it is suitable for large-scale production. The sweetener can be further used in the preparation of food or medicine, etc.

Description

A natural sweetener and its preparation method and application

Technical field

The present invention relates to the technical field of sweeteners, and specifically to a natural sweetener and its preparation method and application.

Background technique

Sweetness is a complex physical, chemical and physiological process produced by sweetener molecules stimulating taste buds. The level of sweetness is called sweetness, which is an important indicator of sweeteners. There are many types of sweeteners, which can be divided into natural sweeteners and artificial sweeteners according to their sources. Currently, existing sweeteners are generally artificial sweeteners, which have potential risks to human health, and single natural sweeteners Sweeteners have shortcomings such as low sweetness and unpleasant odor.

Although some companies have tried to combine different natural sweeteners to obtain compound sweeteners, due to the relative sweetness, taste, stability, calories, price and usage restrictions of different sweeteners, Differences in aspects make it difficult for current compound sweeteners to balance taste, heat, stability and sweetness persistence.

In view of this, the present invention is proposed.

Contents of the invention

The purpose of the present invention is to provide a natural sweetener and its preparation method and application to solve or improve the above technical problems.

This application can be implemented as follows:

In the first aspect, this application provides a natural sweetener, which includes 70-95 parts by weight of psicose, 0.1-10 parts of brasilin, and 0.1-2 parts of natural theanine. and 1-8 parts of dextrin.

In an optional embodiment, in parts by weight, the natural sweetener includes 90-95 parts of psicose, 0.6-2 parts of brasilin, 0.1-2 parts of natural theanine and 2- 5 parts of dextrin.

In alternative embodiments, the purity of psicose is 80-100%; and/or the purity of brasilin is 60-100%; and/or the purity of natural theanine is 30-90% ; and/or, the dextrin includes at least one of corn dextrin, potato dextrin and maltodextrin.

In alternative embodiments, the purity of psicose is 95-100%; and/or the purity of brasilin is 90-100%.

In a second aspect, the present application provides a method for preparing a natural sweetener according to any one of the preceding embodiments, including the following steps: adding a preset amount of psicose, brasilin, natural theanine and dextrin Perform fluidized bed granulation.

In an optional embodiment, psicose and brasilin are mixed into the hopper of a fluidized bed granulator and preheated to form a powder in a flowing state, with natural theanine and dextrin. The aqueous solution of the mixture is mixed with the powder as a spray adhesive.

In an optional embodiment, the weight of water in the spray adhesive is 5-20 times the weight of the mixture of natural theanine and dextrin; and/or the temperature of the water used in the spray adhesive is 50-65℃.

In an optional embodiment, the process conditions of fluidized bed granulation include at least one of the following characteristics:

Feature 1: The rotation speed of the nozzle is 120-150rpm;

Feature 2: Inlet air temperature is 55-70℃;

Feature 3: The spray gun flow rate is 10-20mL/min;

Feature 4: Atomization pressure is 0.1-0.3MPa;

Feature 5: The air outlet temperature is 40-50℃;

Feature 6: Drying temperature is 40-60℃;

Feature 7: The moisture content of the dried granular powder does not exceed 2wt%.

In a third aspect, the present application provides a food, the ingredients of which contain the natural sweetener of any one of the aforementioned embodiments.

In the fourth aspect, the present application provides a medicine, the ingredients of which contain the natural sweetener of any one of the preceding embodiments.

The beneficial effects of this application include:

By using specific raw materials and compounding them into natural sweeteners in specific proportions, this application can make the resulting natural sweetener rich, mellow, and saturated in taste, with no peculiar smell, high sweetness but low calories, and sweet taste. It lasts longer, has stable performance and lower cost. The preparation method adopts fluidized bed granulation. This method is simple and easy to operate, and has high production efficiency. The obtained product ingredients are evenly mixed, the particle size is uniform, the fluidity is good, and it is not easy to agglomerate, so it is suitable for large-scale production.

Description of drawings

In order to explain the technical solutions of the embodiments of the present invention more clearly, the drawings required to be used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and therefore do not It should be regarded as a limitation of the scope. For those of ordinary skill in the art, other relevant drawings can be obtained based on these drawings without exerting creative efforts.

Figure 1 is a physical diagram of the natural sweetener prepared in Example 1;

Figure 2 is the electronic tongue response radar chart of the sweetener in Test Example 1;

Figure 3 is a physical diagram of the natural sweetener prepared in Comparative Example 4.

Detailed ways

In order to make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the examples, the conditions should be carried out according to the conventional conditions or the conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not indicated, they are all conventional products that can be purchased commercially.

The natural sweetener provided by this application and its preparation method and application will be described in detail below.

This application proposes natural sweeteners, which include, in parts by weight, 70-95 parts of psicose, 0.1-10 parts of brasilin, 0.1-2 parts of natural theanine and 1-8 parts of dextrin.

The sweetness of the above-mentioned allulose is about 70% of sucrose, and its calories are only about 0.3% of sucrose. Its sweetness is pure, has no peculiar smell, and has a strong ability to retain sugar properties, but it has a slight aftertaste.

The sweetness of Brazilian sweetener is about 500-2000 times that of sucrose. Its taste is similar to that of sucrose. It has good thermal stability and pH stability and is easily soluble in water. Moreover, Brazilian sweetener has high sweetness and is suitable for compounding with low-power sweeteners to achieve the taste of white sugar, and can also extend the sweetness. After being ingested by the human body, Brazilian Sweetin will be converted into amino acids and absorbed by the body. It will not affect blood sugar and has no unpleasant odors such as bitterness and metallic taste.

Natural theanine has a refreshing taste, which can effectively mask the aftertaste of allulose and reduce the odor.

The use of dextrin can increase the taste and saturation of compound sweeteners. For reference, the dextrin used in this application may include at least one of potato dextrin, corn dextrin and maltodextrin.

Exemplarily, the dosage of allulose in this application can be 70 parts, 72 parts, 75 parts, 78 parts, 80 parts, 82 parts, 85 parts, 88 parts, 90 parts, 92 parts or 95 parts, etc., or Can be any other value in the range of 70-95 parts.

The dosage of brasilin can be 0.1 parts, 0.5 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts parts, 7.5 parts, 8 parts, 8.5 parts, 9 parts, 9.5 parts or 10 parts, etc., or it can be any other value in the range of 0.1-10 parts.

The dosage of natural theanine can be 0.1 part, 0.5 part, 1 part, 1.5 part or 2 parts, etc., or any other value within the range of 0.1-2 parts.

The dosage of dextrin can be 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts or 8 parts etc., it can also be any other value in the range of 1-8 parts.

In some preferred embodiments, the dosage of allulose is 90-95 parts, the dosage of brasilin is 0.6-2 parts, the dosage of natural theanine is 0.1-2 parts, and the dosage of dextrin is 2-2 parts. 5 servings.

In this application, the purity of psicose can be 80-100%, such as 80%, 85%, 90%, 95% or 100%, etc., or it can be any other value within the range of 80-100%.

The purity of brasilin can be 60-100%, such as 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% or 100%, etc., or it can be in the range of 60-100% any other value.

The purity of natural theanine can be 30-90%, such as 30%, 50%, 70%, 80% or 90%, etc., or it can be any other value within the range of 30-90%.

In alternative embodiments, the purity of psicose is 95-100%; and/or the purity of brasilin is 90-100%.

Following the above, compounding psicose, brasilin, natural theanine and dextrin with the above purity according to the dosage relationship provided in this application can make the obtained natural sweetener taste rich, mellow and saturated. No peculiar smell, higher sweetness but lower calories, and the sweetness lasts longer. Compounding according to the above-mentioned preferred purity and dosage can make the taste of natural sweeteners richer, more mellow and saturated, and the sweetness more lasting.

Correspondingly, this application also provides a method for preparing the above-mentioned natural sweetener, which includes the following steps: fluidized bed granulation of preset amounts of psicose, brasilin, natural theanine and dextrin .

It should be noted that the existing sweetener preparation method is usually wet granulation or spray drying granulation. Among them, wet granulation is simple to operate and low in cost, but it has problems such as uneven mixing, high moisture content, easy agglomeration, etc., and the quality of the prepared products is poor. The products obtained by spray drying have the defects of large and uneven particles, and the taste of the products is often very different.

The fluidized bed granulation used in this application is a granulation method in which the material powder is maintained in a suspended fluidized state under the action of the air flow in the container, and the liquid binder is sprayed into the fluidized layer to aggregate the powder into particles, which can make the material Mixing, granulation, and drying are all carried out in the same equipment. Moreover, this method has the advantages of simple operation, high efficiency, uniform mixing of materials, difficulty in agglomeration, uniform and round particles, and harmonious taste.

As a reference, psicose and brasilin can be mixed into the hopper of a fluidized bed granulator and preheated to form a powder in a flowing state to an aqueous solution of a mixture of natural theanine and dextrin Mix with powder as spray adhesive.

In the above-mentioned spray adhesive, the weight of water can be 5-20 times the weight of the mixture of natural theanine and dextrin; the temperature of the water used in the spray adhesive can be 50-65°C.

As a reference, during the fluidized bed granulation process, the rotation speed of the nozzle can be 120-150rpm, such as 120rpm, 130rpm, 140rpm or 150rpm, etc.

If the rotational speed of the nozzle is less than 120rpm, it will easily lead to high moisture content and larger particles; if the rotational speed of the nozzle is higher than 150rpm, it will be easy to spray unevenly, the size of the particles after bonding will be uneven, and the product qualification rate will be reduced.

The inlet air temperature can be 55-70℃, such as 55℃, 60℃, 65℃ or 70℃, etc.

If the inlet air temperature is lower than 55°C, the temperature of the powder will be too low, making it difficult for the spray adhesive to adhere to the powder; if the inlet air temperature is higher than 70°C, it will easily lead to saccharification and discoloration.

The spray gun flow rate can be 10-20mL/min, such as 10mL/min, 15mL/min or 20mL/min, etc.

The atomization pressure can be 0.1-0.3MPa, such as 0.1MPa, 0.2MPa or 0.3MPa, etc.

The air outlet temperature can be 40-50℃, such as 40℃, 42℃, 45℃, 48℃ or 50℃, etc.

The drying temperature can be 40-60℃, such as 40℃, 45℃, 50℃, 55℃ or 60℃, etc.

The moisture content of the dried granular powder does not exceed 2wt%.

In addition, this application also provides a food whose ingredients contain the above-mentioned sweetener.

Correspondingly, this application also provides a medicine whose ingredients contain the above-mentioned sweetener.

Foods or medicines containing the sweetener provided by this application can reduce the dosage of sweet substances such as sucrose and are low-cost, and can be suitable for people who control sugar.

It should be noted that this application does not limit the specific types and ingredients of the above-mentioned foods and drugs, and the specific settings can be made according to actual needs.

The characteristics and performance of the present invention will be described in further detail below with reference to the examples. Each of the following raw materials can be purchased directly.

Example 1

This embodiment provides a natural sweetener, which includes 93 parts of psicose, 1 part of brazilin, 5 parts of dextrin and 1 part of natural theanine, each part being 10 g.

The preparation of the above-mentioned natural sweetener includes:

① Pour 930g of psicose and 10g of brasilin into the hopper of the granulator and mix thoroughly; among them, the purity of psicose is 99% and the purity of brasilin is 99%.

② Mix 50g of dextrin and 10g of natural theanine, add 20 times (1200g) of 60°C water, and keep the temperature high to form a binder solution. Among them, the dextrin is potato dextrin, and the purity of natural theanine is 80%.

③. Set the nozzle speed of the fluidized bed granulator to 120 rpm, the inlet air temperature to 65°C, the spray gun flow rate to 15mL/min, the atomization pressure to 0.1MPa, the air outlet temperature to 50°C, and the fan frequency to 40Hz. Dry The temperature is 60℃.

④. Preheat the mixed material in ① in the hopper (50℃), spray it according to the set speed, so that the material presents a fluidized state in the machine, and then spray the adhesive solution in ② upward. Spray in twice intermittently, each mixing time is 20 minutes. After mixing evenly, close the spray gun, lower the air outlet temperature to 50°C, and finally enter the drying process. After cooling, enter the screen to obtain a 40-mesh product with a moisture content of less than 1%. of natural sweetener granules.

The actual picture of the sweetener particles is shown in Figure 1. It can be seen from Figure 1 that the prepared sweetener particles are uniform and round and not agglomerated.

Example 2

The difference between this embodiment and Example 1 is that the natural sweetener includes 95 parts of psicose, 0.6 parts of brasilin, 5 parts of dextrin and 0.1 part of natural theanine.

Example 3

The difference between this embodiment and Example 1 is that the natural sweetener includes 90 parts of psicose, 2 parts of brasilin, 8 parts of dextrin and 2 parts of natural theanine.

Example 4

The difference between this embodiment and Example 1 is that the weight of water in the spray adhesive is 10 times the weight of the mixture of natural theanine and dextrin, and the temperature of the water used in the spray adhesive is 55°C. The rotation speed of the nozzle for fluidized bed granulation is 120 rpm; the inlet air temperature is 60°C; the spray gun flow rate is 10mL/min; the atomization pressure is 0.1MPa; the air outlet temperature is 40°C; the drying temperature is 40°C.

Example 5

The difference between this embodiment and Example 1 is that the weight of water in the spray adhesive is 15 times the weight of the mixture of natural theanine and dextrin, and the temperature of the water used in the spray adhesive is 65°C. The rotation speed of fluidized bed granulation is 150 rpm; the inlet air temperature is 70°C; the spray gun flow rate is 20mL/min; the atomization pressure is 0.3MPa; the air outlet temperature is 45°C; the drying temperature is 50°C.

Comparative example 1

The difference between this comparative example and Example 1 is that the natural sweetener includes 65 parts of psicose, 20 parts of brasilin, 10 parts of dextrin and 5 parts of natural theanine.

Comparative example 2

The difference between this comparative example and Example 1 is that the natural sweetener includes 98 parts of psicose, 0.1 part of brasilin, 1 part of dextrin and 0.5 part of natural theanine.

Comparative example 3

The difference between this comparative example and Example 1 is that dextrin is not used.

Comparative example 4

The difference between this comparative example and Example 1 is that the rotation speed of the fluidized bed granulation nozzle is 200 rpm.

Test example 1

Sweetness test:

Taking the sweetener prepared in Examples 1-3 as an example, its sweetness was tested through an electronic tongue. Testing instrument: electronic tongue (model: SA402B). When testing the sweetness, the samples of each example were repeatedly tested 5 times, and 3 measured values were selected as the original data. Sample processing: Sample: KCl = 1:100 (weigh 1g of sample + 100ml of 10mmol/L KCl solution), mix well and divide into 3 cups (35ml each) for the determination of the four flavors. The control is at a concentration of 1 % sucrose aqueous solution, the results are shown in Table 1 and Figure 2.

Table 1 Four flavor index results

In Table 1, the output of the reference solution is "0", and taste items greater than the tasteless point are evaluated. Items below the tasteless point can be considered as tastes that the sample does not have. It can be seen that the compounded natural sweetener has different sweetness due to the different amounts of high-power sweetener added, and has no obvious astringency. The overall taste of Example 2 is not significantly different from that of 1% sucrose, and the sweetness is not much different. As the brasilin increases, the sweetness of the sweetener will also increase, and the detected bitterness value will be lower, and other Taste did not measure a significant response value. Therefore, this formula sweetener can reduce the amount of added sugar in food and has good market competitiveness.

Further, the natural sweeteners of Examples 4-5 and Comparative Examples 1-4 were tested according to the above method, and the results are shown in Table 2, which is only represented by average values.

Table 2 Four flavor index results

It can be seen from Table 2 that when the ratio of raw materials is inappropriate, either the sweetness of the compound sweetener is reduced, or the content of high-density sweetener is increased, resulting in a sweet taste, poor taste, and increased cost; the preparation conditions or The sweetener obtained by improper methods has high viscosity and uneven particle size (as shown in Figure 3), and high-quality natural sweeteners cannot be obtained.

Test example 2

Sensory evaluation:

Volunteers (10 males and 10 females) were recruited from the company to participate in sensory evaluation. The volunteers were trained according to GB/T 12312-2012 "Sensory Analysis Taste Sensitivity Determination Method" to form a sensory evaluation team. All team members are not allowed to eat or drink within 2 hours before the experiment. Take 10 mL of each sample solution to be tested in a small paper cup. Each sample solution to be tested is a sweetener solution with a concentration of 2% prepared from natural sweeteners and water. . Panel members held the sample solution in their mouths for 10 seconds to allow their tongues to fully experience the taste of the sweetener, then spit it out, rinsed their mouths with pure water three times, and then tasted the next sample. The control is a 2% sucrose aqueous solution of the same concentration (twice as sweet), and each member gives the relative sweetness of the sample. At the same time, the following indicators of sweetness, astringency, coolness, and comprehensive taste were compared, with scores ranging from 0 to 10, with 10 being the strongest and 0 being the weakest. The results are shown in Table 3.

Table 3 Sensory evaluation results

relative sweetness Aftertaste Aftertaste Cool feeling Astringency Comprehensive taste 2% sucrose 1 1 0 1 0 7 Example 1 4 2 0 1 1 8 Example 2 2 1 0 0 0 7 Example 3 10 4 0 0 0 6.5

It can be seen from the above results that the natural sweeteners provided in Examples 1-3 have high acceptance. The combination of psicose and brasilin has no obvious astringency and bitterness, and the sweetness is long-lasting. Compared with sucrose, the taste is better. The more Brazilian sweetener is added, the stronger the sweetness will be and the taste will decrease.

Further, sensory evaluation was performed on the sweeteners of Examples 4-5 and Comparative Examples 1-4 according to the above method, and the results are shown in Table 4.

Table 4 Sensory evaluation results

relative sweetness Aftertaste Aftertaste Cool feeling Astringency Comprehensive taste Example 4 4 2 0 1 1 8 Example 5 4 2 0 1 1 8 Comparative example 1 10 10 0 0 0 3 Comparative example 2 1 0 0.5 0 0 5 Comparative example 3 4 2 1 0 1 6 Comparative example 4 3 3 0.3 0 0 6.5

It can be seen from Table 4 that when the raw material ratio is improper, the preparation conditions or methods are improper, a natural sweetener with a better overall taste cannot be obtained.

To sum up, by using specific raw materials and compounding them into natural sweeteners in specific ratios, this application can make the resulting natural sweetener rich, mellow, and saturated in taste, without any peculiar smell, and with high sweetness but high calories. Lower, the sweetness lasts longer, the performance is stable, and the cost is lower. The preparation method adopts fluidized bed granulation. This method is simple and easy to operate, and has high production efficiency. The obtained product ingredients are evenly mixed, the particle size is uniform, the fluidity is good, and it is not easy to agglomerate, so it is suitable for large-scale production.

The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and changes. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims (10)

1. The natural sweetener is characterized by comprising, by weight, 70-95 parts of psicose, 0.1-10 parts of brazzein, 0.1-2 parts of natural theanine and 1-8 parts of dextrin.

2. The natural sweetener of claim 1, wherein the natural sweetener comprises, in parts by weight, 90-95 parts of the psicose, 0.6-2 parts of the brazzein, 0.1-2 parts of the natural theanine, and 2-5 parts of the dextrin.

3. The natural sweetener of claim 1 or 2, wherein the psicose has a purity of 80-100%; and/or the purity of the brazilian sweet protein is 60-100%; and/or the purity of the natural theanine is 30-90%; and/or the dextrin comprises at least one of corn dextrin, potato dextrin and maltodextrin.

4. A natural sweetener according to claim 3, wherein the psicose has a purity of 95-100%; and/or the purity of the brazzein is 90-100%.

5. A method of preparing a natural sweetener according to any one of claims 1-4, comprising the steps of: and granulating preset amounts of the psicose, the brazzein, the natural theanine and the dextrin by a fluidized bed.

6. The method according to claim 5, wherein the psicose and the brazilian sweet protein are mixed and put into a hopper of a fluidized bed granulator and preheated to form a powder in a fluidized state, and an aqueous solution of the mixture of the natural theanine and the dextrin is mixed with the powder as a spray binder.

7. The method of claim 6, wherein the weight of water in the spray adhesive is 5-20 times the weight of the mixture of natural theanine and dextrin; and/or the water used in the spray adhesive has a temperature of 50-65 ℃.

8. The method of claim 6, wherein the fluid bed granulation process conditions include at least one of the following characteristics:

characteristic one: the rotating speed of the nozzle is 120-150rpm;

and the second characteristic is: the air inlet temperature is 55-70 ℃;

and (3) the following characteristics: the flow rate of the spray gun is 10-20mL/min;

and four characteristics: the atomization pressure is 0.1-0.3MPa;

and fifth feature: the air outlet temperature is 40-50 ℃;

and six, characteristics: the drying temperature is 40-60 ℃;

characteristic seven: the moisture content of the dried granular powder is not more than 2wt%.

9. A food product characterized in that the ingredients of the food product comprise a natural sweetener according to any one of claims 1 to 4.

10. A medicament, characterized in that the ingredients of the medicament contain the natural sweetener according to any one of claims 1 to 4.