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WO2018149065A1 - 一种天然复配甜味剂及其制备方法 - Google Patents

一种天然复配甜味剂及其制备方法 Download PDF

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Publication number
WO2018149065A1
WO2018149065A1 PCT/CN2017/088409 CN2017088409W WO2018149065A1 WO 2018149065 A1 WO2018149065 A1 WO 2018149065A1 CN 2017088409 W CN2017088409 W CN 2017088409W WO 2018149065 A1 WO2018149065 A1 WO 2018149065A1
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Prior art keywords
natural
mogroside
tea
sweetener
vacuum
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Ceased
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PCT/CN2017/088409
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English (en)
French (fr)
Inventor
龙伟岸
黄华学
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Hunan Huacheng Biotech Inc
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Hunan Huacheng Biotech Inc
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Priority to US16/500,096 priority Critical patent/US11464250B2/en
Publication of WO2018149065A1 publication Critical patent/WO2018149065A1/zh
Anticipated expiration legal-status Critical
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D15/00—Separating processes involving the treatment of liquids with solid sorbents; Apparatus therefor
    • B01D15/08—Selective adsorption, e.g. chromatography
    • B01D15/26—Selective adsorption, e.g. chromatography characterised by the separation mechanism
    • B01D15/36—Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction, e.g. ion-exchange, ion-pair, ion-suppression or ion-exclusion
    • B01D15/361—Ion-exchange
    • B01D15/362—Cation-exchange
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
    • B01D61/02—Reverse osmosis; Hyperfiltration ; Nanofiltration
    • B01D61/027—Nanofiltration
    • B01D61/0271—Nanofiltration comprising multiple nanofiltration steps
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A23F3/42—Isolation or recuperation of tea flavour or tea oil
    • A23F3/423—Isolation or recuperation of tea flavour or tea oil by solvent extraction; Tea flavour from tea oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A—HUMAN NECESSITIES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/49—Removing colour by chemical reaction, e.g. bleaching
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D11/00—Solvent extraction
    • B01D11/02—Solvent extraction of solids
    • B01D11/0288—Applications, solvents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D15/00—Separating processes involving the treatment of liquids with solid sorbents; Apparatus therefor
    • B01D15/08—Selective adsorption, e.g. chromatography
    • B01D15/26—Selective adsorption, e.g. chromatography characterised by the separation mechanism
    • B01D15/36—Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction, e.g. ion-exchange, ion-pair, ion-suppression or ion-exclusion
    • B01D15/361—Ion-exchange
    • B01D15/363—Anion-exchange
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
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    • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
    • B01D61/02—Reverse osmosis; Hyperfiltration ; Nanofiltration
    • B01D61/025—Reverse osmosis; Hyperfiltration
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
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    • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
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    • B01D61/58—Multistep processes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
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    • B01D69/00—Semi-permeable membranes for separation processes or apparatus characterised by their form, structure or properties; Manufacturing processes specially adapted therefor
    • B01D69/02—Semi-permeable membranes for separation processes or apparatus characterised by their form, structure or properties; Manufacturing processes specially adapted therefor characterised by their properties
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/0004—Crystallisation cooling by heat exchange
    • B01D9/0013—Crystallisation cooling by heat exchange by indirect heat exchange
    • 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
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    • B01D2325/0283—Pore size
    • B01D2325/02834—Pore size more than 0.1 and up to 1 µm

Definitions

  • the invention relates to a sweetener and a preparation method thereof, in particular to a natural compound sweetener and a preparation method thereof.
  • Siraitia glucoside V also known as Luo Han Guo sweet glutinous rice (or Luo Han Guo sweet) is purified from the special economical plant of Luo Han Guo in Guangxi and Hunan. Its sweetness is 420 times that of sucrose, but its calorie is zero. Mangosteen is a dual-use plant for medicine and food. It has the effects of clearing away heat, moistening lungs, relieving cough, and relaxing bowel movements. It has preventive effects on obesity, constipation and diabetes. As a food, it is safe and non-toxic, and can be safely eaten. However, after eating for a long time, there is a post-sweet taste in the tongue and mouth.
  • aftertaste has bitterness and astringency, and the sweetness is not as good as sugar. Directly, people have an unpleasant eating experience. Therefore, even if there is a lot of sweetness of sucrose, the application of sugar as a sweetener in daily life is greatly affected by its aftertaste. Used as an additive in foods in small amounts. Therefore, there is an urgent need to find a scientific and rational combination of sweeteners to modify and mask the aftertaste of mogroside, and to increase the role of expanding the application range of mogroside V.
  • CN104144605A discloses a method of using Rebaudiox C as a odorant, using one or more Rebaudiox C polymorphs or stereoisomers thereof to enhance Luo Han Guo or with one or more The sweetness of mangosteen based on the combination of steviol glycoside or rebaudioside A.
  • a method for enhancing the sweetness of a flavoring agent comprises applying to the subject at least one Reb C polymorph or a stereoisomer thereof with mangosteen or mangosteen and sweetness A combination of inulin or mangosteen and rebaudioside A flavoring.
  • the Reb C is 300 times sucrose sweetness, and can provide a sweetness-enhancing effect.
  • CN105996026A discloses a sweetener for preventing and treating virtual fire toothache, which comprises, by weight, 5-7 parts of glycyrrhizin, 2 ⁇ 4 parts of mogroside, 3-5 parts of oligofructose and 2 ⁇ 4 parts of maltitol.
  • raw materials of traditional Chinese medicine extract include: 5 to 7 parts of Zhimu 4 to 6 parts of Rehmannia glutinosa, 3 to 5 parts of peony bark, 9 to 12 parts of Radix isatidis, 6 to 8 parts of Chinese yam, 3 to 5 parts of Huangjing, 4 to 6 parts of Rehmannia glutinosa, 2 to 4 parts of Ganoderma lucidum, Angelica 1 ⁇ 3 parts, 2 to 4 parts of Achyranthes, 1 to 3 parts of fragrant, 1 to 2 parts of dried tangerine peel, 1 to 2 parts of Acacia skin, and 1 to 2 parts of Polygala.
  • the sweetener adopts a lot of traditional Chinese medicine extracts, and among them, Zhimu, Rehmannia glutinosa, Angelica, Xiangfu, Chenpi, etc. all have specific aroma components, and the compounding after mixing is mainly a traditional Chinese medicine compounding agent, and The added sweetener is mainly to adjust the taste of the traditional Chinese medicine compound, the sweetness is uneven, and various flavors are rushed.
  • CN101528059A discloses a consumer product comprising a sweetener and at least one sweet consumer product having a sweetness enhancer at a concentration close to its sweetness detection limit, and a method of forming the sweet consumer product.
  • the sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, AK Sugar, aspartame, neotame, sucralose, saccharin, or a combination thereof.
  • the sweetness enhancer is selected from the group consisting of naringin dihydrochalcone, mogroside V, mangosteen extract, sweet tea glycoside, sweet tea extract, stevioside, and stevioside.
  • the formulation has the following disadvantages: (1) mainly sucrose, supplemented by other sweeteners, does not involve an improvement in the mouthfeel of the composition, and does not involve modification of the bad aftertaste of the high-intensity sweetener. And cover up; (2) contains a variety of synthetic additives, consumers have concerns about its food safety; (3) complex formula, complex processing technology, uneven sweetness, a variety of flavors.
  • CN103402374 A discloses a mixture of rebaudioside and mogroside V comprising a mogroside V and a rebaudioside component in a weight ratio of ⁇ 1:1 and ⁇ 6:1, wherein the rebaudioside component It consists of one or more compounds selected from the group consisting of rebaudioside A, rebaudioside B, and rebaudioside D.
  • the natural product mogroside V and rebaudioside are used for compounding, although the use of mogroside delays the post-bitter of rebaudioside, the combination of the two sweeteners is post-sweet and post-sweet. The taste, bad aftertaste and metallic taste were not modified and covered.
  • CN105639258A discloses a novel sugar substitute sugar which can be applied to foods and health care products, the composition and ratio of which are: erythritol 99-99.97%, mogroside 1.0-0.5%, neotame 0.005-0.03%, The percentage is a weight percentage, and the above raw materials are compounded or compounded at room temperature to form a sugar substitute sugar.
  • the replacement sugar contains the artificial sweetener neotame, and the sweetness and sweetness of the novel edible substitute sugar are not disclosed.
  • the preparation method is simply mixing the raw materials, resulting in low high-sweetness, and the obtained product. Uniformity, poor stability, easy delamination, uneven sweetness.
  • the technical problem to be solved by the present invention is to overcome the above-mentioned defects existing in the prior art and provide a raw material which is a natural plant product, which has good taste, good sweetness, softness, pleasant aroma, good product uniformity and stability.
  • the technical problem to be further solved by the present invention is to overcome the above-mentioned drawbacks existing in the prior art, and to provide a method for preparing a natural compound sweetener suitable for large-scale production.
  • a natural compounding sweetener including mogroside V, rebaudioside A, natural tea theanine and dietary fiber.
  • the natural tea theanine selected by the invention has the functions of calming and protecting nerve cells, and can be used for preventing and treating diseases such as cerebral embolism, cerebral hemorrhage, stroke, cerebral ischemia and senile dementia, and enhancing memory, thereby enhancing the compounding.
  • the additive effect of the agent, and its natural pure fresh taste and sweetness shorten the post-sweetness time of the mogroside V, which has a masking and reducing effect on the post-scent and bitterness of Rebaudioside A, and will not Add any odor; dietary fiber does not have any bad odor, its natural fragrance increases the saturation of the compounding agent, making the flavor of the compounding agent softer, fresher and more natural, prolonging the refreshing feeling after eating, and the natural tea theanine
  • the synergistic effect can well modify and mask the bad aftertaste of mogroside V and rebaudioside A.
  • the parts by weight of each raw material in the compound sweetener are: 0.5 to 10.0 parts of mogroside V, 1 to 10 parts of rebaudioside A, 0.1 to 2.0 parts of natural tea theanine (more preferably 0.2) ⁇ 1.0 parts) and dietary fiber 60 to 90 parts (more preferably 65 to 80 parts). If the dosage of mogroside V, rebaudioside A or natural tea theanine in the compounding agent is too much or too little, it will affect the refreshing and refreshing taste of the sweetener.
  • the mogroside V has a purity of 20 to 52%.
  • the rebaudioside A has a purity of 95 to 99%.
  • the natural tea theanine has a purity of 10 to 30%.
  • the dietary fiber has a purity of from 40 to 90% (more preferably from 45 to 55%) in terms of pectin.
  • the dietary fiber is preferably a water-soluble Luo Han Guo dietary fiber.
  • the preparation process of the mogroside V is: extraction, membrane separation, decolorization, concentration, sterilization, ointment, and drying.
  • the Luo Han Guo is first crushed by a crusher, and then extracted with 1-2 times of boiling water for ⁇ 2 times, and then separated by a nanofiltration membrane of 20,000 to 40,000 D molecular weight.
  • the retentate is decolored with an anionic and cationic resin, and the retentate after decolorization Concentrate to Brix 15-20 at a pressure of 50 Hz and 120-125 °C using a reverse osmosis membrane at a pressure of 20 to 25 ° C and 1.5 MPa, collect the sterilizing solution, and vacuum-concentrate the paste to Brix 65-70.
  • the liquid is dried under vacuum at 50-70 ° C and -0.095 MPa, and the solution is prepared.
  • the production process and the traditional process are completely different by extraction, macroporous resin adsorption, ethanol analysis, decolorization, vacuum concentration, sterilization, and drying.
  • the solvent of the whole process uses only water, has good taste and is safe and has no toxic side effects.
  • the preparation process of the natural tea theanine is: tea leaf crushing, room temperature extraction, membrane separation, concentration, sterilization, and drying.
  • the tea leaves are pulverized to 20 to 40 mesh, and extracted with 2 to 4 times of water at room temperature for ⁇ 2 times, each time for 20 to 40 minutes, and the extract is strictly filtered, and then separated by a 6000-10000D molecular weight nanofiltration membrane.
  • the retentate is concentrated in vacuum to Brix 30-35, sterilized at a frequency of 50 Hz, 120-125 ° C, and the sterilizing solution is vacuum dried at 50-70 ° C and -0.095 MPa to obtain a solution.
  • the mogroside V is one or more selected from the group consisting of mogroside V, mogroside V concentrate or mogroside extract containing mogroside V, preferably selected from the group consisting of mogroside V.
  • the mangosteen extract is either one or more of the mogroside V concentrate, more preferably a mogroside V concentrate.
  • the mogroside V has a purity of 20 to 52% by weight, that is, a total weight of the mogroside based on the total weight of the mogroside V, the mogroside extract containing the mogroside V or the mogroside V concentrate.
  • the preparation process of the mogroside V is:
  • the nanofiltration retentate obtained in the step 1-2 is decolorized by an anion-cationic resin, the weight of the resin is 0.2 to 1 times the weight of the fresh fruit of the mogroside, and the cationic resin is preferably 732 cationic resin.
  • the anion resin is preferably 717 anion resin, a flow rate of 0.5 to 2 bv / hour, decolorization;
  • the mogroside V concentrate is prepared by a process comprising the steps of:
  • Step 2-1 first crush the Luo Han Guo with a crusher, and then extract ⁇ 2 times with 1 to 2 times the weight of boiling water;
  • Step 2-2 and then separated by a nanofiltration membrane of 20,000D to 40,000D molecular weight;
  • Step 2-3 the retentate is decolorized by an anionic resin, the weight of the resin is 0.2 to 1 times the weight of the fresh fruit of the Luo Han Guo, the cationic resin is preferably 732 cationic resin, and the anionic resin is preferably 717 anion resin, the flow rate is 0.5 ⁇ 2bv/hour, bleaching;
  • Step 2-4 the degreased liquid after decolorization is concentrated with a reverse osmosis membrane at a temperature of 20 ° C to 25 ° C and 1.5 MPa to Brix 15 to 20 (solid content of 15% to 20%) at a frequency of 50 Hz, 120 to 125 Sterilize at °C temperature and collect the sterilization solution;
  • step 2-5 the paste is concentrated in a vacuum to Brix 65-70 (solid content is 65% to 70%) to obtain a concentrate of mogroside V.
  • the mangosteen extract containing mogroside V is obtained by vacuum drying a mogroside V concentrate at 50 to 70 ° C and -0.095 MPa.
  • the concentration of the mogroside V concentrate and the Luo Han Guo extract containing the mogroside V is mainly a polysaccharide substance such as starch, and the inventors have found that the impurity has a harmonious taste. Its function, synergistic effect with natural tea theanine, dietary fiber, etc., can make the sweet taste fast, refreshing and cool.
  • the purity of the rebaudioside A is 95% to 99%, and the inventors have found that the higher the content of rebaudioside A, the higher the sweetness of the natural compound sweetener obtained. The better the taste.
  • the rebaudioside A is prepared from stevia, and in the composite seasoning, its synergistic effect with other components can increase sweetness and prolong the duration of sweetness.
  • the rebaudioside A is purchased from Jiangxi Haifu Biological Engineering Co., Ltd.
  • the rebaudioside A is prepared by the following method:
  • Step 3-1 soak the stevia in hot water, the total amount of water is 15-20 times the weight of the dried leaf of the stevia, extract 3 times, the extraction temperature is 50 ° C ⁇ 70 ° C, and the extraction time is 1 hour each time. Filtration to obtain an extract;
  • Step 3-2 adding a saturated solution of ferric chloride to the extract to adjust the pH to be equal to 5;
  • Step 3-3 adding lime milk, adjusting the pH value to be equal to 9, flocculation for 2 to 6 hours, and filtering to obtain a flocculated filtrate;
  • Step 3-4 the flocculated filtrate is passed through D101 macroporous adsorption resin, the amount of the resin is 0.5 to 1 times the weight of the stevia raw material, and the flow rate is 0.5 to 1 bv/hour;
  • Step 3-5 desorbing with 2bv to 3bv volume fraction of 60% to 70% ethanol to obtain a desorption liquid
  • Step 3-6 the desorbed solution is decolorized by a cationic resin of 732 or the like type and a type of anionic resin of 717 and the like by a weight of 0.1 to 0.5 times by weight of the stevia raw material, and the flow rate is 0.5 to 2 bv/hour to obtain a decolorizing liquid;
  • Step 3-7 the decoloring solution is concentrated under reduced pressure to a Brix 40-55 (solid content of 40% to 55%) at a temperature of 70-80 ° C, a vacuum of -0.08 Mpa, to obtain a concentrated liquid;
  • Step 3-8 the concentrated solution is vacuum dried at 50-70 ° C, -0.095 MPa to obtain crude stevioside;
  • Step 3-9 the crude stevioside is dissolved by heating 2 to 10 times of ethanol, the volume fraction of ethanol is 50% to 95%, the temperature of dissolution is 40 to 70 ° C, filtration, cooling to room temperature, and crystallization for 12 to 24 hours. , filtered, dried, and obtained rebaudioside A boutique.
  • the other components are separated from the filtered crystallization mother liquor obtained in steps 3-9.
  • the natural tea theanine is derived from the green tea variety tea leaves, preferably the leaves and petioles of the green tea seed tea picked from March to July, and more preferably the leaves of the green tea variety tea picked from April to June.
  • the present inventors have found that tea leaves of green tea are rich in the content of theanine, and the raw materials are low in cost and widely available. Therefore, the present invention selects tea leaves using green tea as a raw material of theanine.
  • the natural tea theanine has a purity of 10 to 30%.
  • the main impurity in the natural tea theanine is tea polyphenol, which has the function of eliminating odor, and synergizes with the natural tea theanine, dietary fiber and the like to cover up the bad taste and make the taste sweet and refreshing.
  • the natural tea theanine is prepared by a process comprising the steps of:
  • Step 4-1 the tea leaves are pulverized to 20-40 mesh, and extracted with 2 to 4 times of water at room temperature for ⁇ 2 times, each time 20 to 40 minutes, to obtain an extract;
  • Step 4-2 after the extract is strictly filtered, separated by a 6000D-10000D molecular weight nanofiltration membrane, and the retentate is collected;
  • Step 4-3 the retentate is concentrated in vacuum to Brix 30-35 (solid content is 30% to 35%), and sterilized at a frequency of 50 Hz, 120-125 ° C;
  • Step 4-4 the sterilizing solution is vacuum dried at 50 ° C to 70 ° C and -0.095 MPa to obtain a natural tea theanine.
  • the dietary fiber is selected from one or more of the Luo Han Guo dietary fiber and the inulin, preferably one or more of the Luo Han Guo dietary fiber.
  • the main impurity in dietary fiber is a polysaccharide substance, such as starch, and impurities in dietary fiber have a function of preventing moisture absorption, and synergistically with natural tea theanine, dietary fiber, etc., can improve natural compounding.
  • the stability of the sweetener is a polysaccharide substance, such as starch.
  • the water-soluble Luo Han Guo dietary fiber is prepared by a method comprising the following steps:
  • Step 5-1 taking the pomace after extracting the sweet glycoside from Luo Han Guo, adding 1 to 2 times the amount of dilute hydrochloric acid with a concentration of 3% to 5%, heating to 80-90 ° C, extracting ⁇ 2 times, and extracting time each time. 2 hours;
  • Step 5-2 filtering to obtain an acid extract
  • Step 5-3 using a sodium hydroxide having a mass concentration of 5% to 10%, adjusting the pH to neutral to obtain a neutralizing solution;
  • Step 5-4 the neutralizing liquid is decolorized by using a cationic resin of 732 or the like having a weight of 0.2 to 1 weight of the pomace and an anion resin of a type 717 or the like, and the flow rate is 0.5 to 2 bv/hour to obtain a decolorizing liquid;
  • Step 5-5 the decolorizing solution is concentrated by a reverse osmosis membrane at a temperature of 20 ° C to 25 ° C and 1.5 MPa to a Brix 15-20 (solid content of 15% to 20%) at a frequency of 50 Hz, 120 ° C to 125 ° C. Sterilize and collect the sterilization solution;
  • Step 5-6 using a vacuum concentrated paste to Brix 65-70 (solid content is 65% to 70%) to obtain a water-soluble Luo Han Guo dietary fiber concentrate;
  • step 5-7 the concentrated solution is vacuum dried at 50 ° C to 70 ° C and -0.095 MPa to obtain a water-soluble Luo Han Guo dietary fiber.
  • the weight fraction of each raw material in the compound sweetener is: 0.5 to 10.0 parts of mogroside V, 1 to 10 parts of rebaudioside A, natural tea theanine 0.1 to 2.0 parts (more preferably 0.2 to 1.0 part) and 60 to 90 parts of dietary fiber (more preferably 65 to 80 parts).
  • the compounded sweetener comprises the following components by weight:
  • the present inventors have found that if the dosage of mogroside V, rebaudioside A or natural tea theanine in the compounding agent is too much or too small, the sweetener can be affected by the refreshing and refreshing taste.
  • the present inventors have found that if the amount of mogroside V is too large, the cost will be high; if the amount of mogroside V is too small, the unpleasant mouthfeel cannot be masked.
  • the present inventors have found that if the amount of rebaudioside A is too large, it will cause post-bitter taste; if the rebaudioside A is If the amount is too small, the sweetness is not enough.
  • the invention finds that if the amount of the natural tea theanine is too much, the bitterness of the tea will be obvious; if the amount of the natural tea theanine is too small, the compounded sweetener has no fragrant and cool taste.
  • the invention finds that if the amount of dietary fiber is too much, the compound sweetener is easy to absorb moisture and is unstable; if the amount of dietary fiber is too small, the cost is high.
  • the natural compounding sweetener further comprises one or more of a mogroside composition and a stevioside composition, wherein
  • the mogroside composition comprises mogroside III, mogroside IV and mogroside VI;
  • the stevioside composition includes stevioside ST, stevioside RC, and stevioside RD.
  • the mogroside composition comprises the following components in a weight ratio:
  • Mogroside IV is 0.5 to 1.0 part by weight.
  • the stevioside composition comprises the following components in a weight ratio:
  • Stevioside RD 0.05 to 0.5 parts by weight.
  • the mogroside V has an increase in the solubility and dissolution rate of the compound sweetener. use.
  • the rebaudioside A has an effect of prolonging the duration of sweetness and increasing the sweetness.
  • mogroside V and rebaudioside A act synergistically to increase the sweetness, mask the post-bitter taste of mogroside V, and eliminate its unpleasant mouthfeel.
  • the mogroside composition has an effect of improving flavor, and the texture of the natural complex sweetener is closer to that of sucrose.
  • the mogroside composition is less expensive than other sweeteners, and they act synergistically with mogroside V and rebaudioside A to increase the sweetness of the natural complex sweetener, thereby reducing costs.
  • the stevioside composition is less susceptible to moisture absorption, and therefore, the composition can not only increase the sweetness of the natural complex sweetener but also prevent moisture absorption.
  • the stevioside composition synergizes with mogroside V and rebaudioside A to enhance the stability of the complex sweetener.
  • the complex sweetener further comprises the following parts by weight:
  • the mogroside composition is 0.5 to 5 parts by weight
  • the stevioside composition is 1 to 10 parts by weight.
  • the compounded sweetener comprises the following components by weight:
  • the mogroside composition is prepared by a method comprising the following steps:
  • Step 6-1 taking Luo Han Guo extract (in which the content of mogroside V is 25% to 50%), adding 5 to 20 times its volume fraction of 50% to 90% ethanol, and heating and dissolving;
  • Step 6-2 the ethanol solution is concentrated under reduced pressure at a temperature of 70-80 ° C, a vacuum of -0.08 Mpa to 1 / 5 to 1 / 20 of the original volume to obtain a concentrated liquid;
  • Step 6-3 the concentrated liquid is frozen and crystallized in a cold storage, the crystallization temperature is -5 to 5 ° C, and the crystallization time is 24 to 48 hours;
  • Step 6-4 filtering, drying the filter cake to obtain a high content of mogroside V, and the filter cake is at 50-70 ° C, -0.095 MPa. Vacuum drying was carried out under the conditions to obtain a mogroside composition.
  • the stevioside composition is prepared from the raw material of the rebaudioside A crystallization mother liquor, and in the composite seasoning, its own function is to increase the sweetness, prevent moisture absorption, and synergy with other components. Improve the stability of the compounded sweetener.
  • the stevioside composition is prepared by a process comprising the following steps:
  • Step 7-1 the rebaudioside A crystal mother liquor is concentrated under reduced pressure at a temperature of 70-80 ° C, a vacuum degree of -0.08 Mpa, the water and the solvent therein are evaporated and dried to obtain a stevioside mother liquor sugar;
  • Step 7-2 adding anhydrous ethanol to the stevia sugar mother liquor, the amount of anhydrous ethanol is 5-10 times the weight of the mother liquor sugar, heating to 50-60 ° C, stirring for 30-60 min, so that the mother liquor sugar is fully dissolved;
  • Step 7-3 the ethanol solution is frozen and crystallized in a cold storage, the crystallization temperature is -5 to 5 ° C, and the crystallization time is 24 to 48 hours;
  • Step 7-4 filtration, and vacuum drying the filter cake under the conditions of 50-70 ° C and -0.095 MPa to obtain a stevioside composition.
  • a preparation method of a natural compound sweetener comprising the following steps:
  • the sterilizing liquid obtained in the step (8-1) is subjected to a paste, and the extracting liquid is vacuum-dried, and the dried dry powder is granulated to obtain a solution.
  • the raw material components of the method of the invention can be fully dissolved, mixed and interacted between the raw materials through the water dissolving process, and the synergistic, concealing, modifying, synergistic and reducing between the raw material components can be tested through a large number of combined formula tests.
  • the effect of the effect makes subtle changes between the raw material components, maximizes the property advantages between the components, and masks and modifies the bad aftertaste of the mogroside V and rebaudioside A. Unexpected results, and no other bad taste, smell.
  • the amount of water used for dissolution is 15 to 20 times the total mass of each raw material.
  • the filtration employs a ceramic membrane having a pore diameter of 0.2 to 1.0 ⁇ m (more preferably 0.25 ⁇ m).
  • a ceramic membrane having a pore diameter of 0.2 to 1.0 ⁇ m (more preferably 0.25 ⁇ m).
  • the ceramic membrane filtration it can filter out the raw materials or foreign impurities generated during the production process, foreign matter and a little precipitation caused by the reaction between other raw materials, so that the taste of the compound sweetener is more pure, the uniformity is better, the nature more stable.
  • the vacuum is concentrated at a temperature of 45 to 55 ° C, a pressure of -0.080 to -0.095 MPa, and concentrated to a solid content of 30 to 40%.
  • the sterilization temperature is 120 to 125 ° C, and the frequency is 40 to 60 Hz.
  • the solid content of the material after the ointment is 50 to 70%.
  • the vacuum drying temperature is 25 to 55 ° C
  • the pressure is -0.090 to -0.095 MPa
  • the drying is performed until the water content is ⁇ 5%.
  • Vacuum drying is preferably carried out using a continuous low temperature vacuum belt dryer.
  • the amount of water used for the dissolution is 18 times the total mass of each raw material, the components in the raw material can be sufficiently dissolved, and the concentration of the obtained mixture is appropriate, and the groups can be made The mixture is thoroughly mixed evenly, and at the same time, it is easy to collect the paste, and energy is saved to ensure that the components in the natural compound sweetener are fully dissolved.
  • the temperature of dissolution is from 40 ° C to 90 ° C, preferably from 50 ° C to 80 ° C.
  • the present inventors have found that dissolving a raw material at 40 ° C to 90 ° C can ensure that the raw material is quickly and sufficiently dissolved and that the components in the raw material are not destroyed.
  • the solvent used is water.
  • the inventors have found that the use of water is the safest, and the use of solvents other than water will cause the solvent residue in the product to exceed the standard and does not meet the production requirements of the food additive.
  • the solid content after concentration is 30% to 40% to remove moisture in the extract.
  • step (8- 1) and step (8-2) are dried twice to obtain the natural compound sweetener.
  • the sterilization method used is microwave sterilization to kill microorganisms, and after sterilization, the number of colonies conforms to the EU food additive standard.
  • the drying temperature is 25 to 55 ° C
  • the pressure is -0.090 to -0.095 MPa
  • the water content in the final state is ⁇ 5% for transportation and storage, and the natural recovery is enhanced.
  • the quality of the sweetener is 25 to 55 ° C
  • the method of collecting the paste is concentrated under vacuum and reduced in concentration, and the solid content after concentration is 50% to 70% to remove excess water, which is convenient for transportation, storage and drying.
  • the granules are obtained into particles having a particle size of 0.5 to 1 mm and having substantially the same shape and specifications, which are convenient for packaging and use.
  • the raw material of the compounding sweetener of the invention belongs to pure natural plant product, the combination of mogroside V and rebaudioside A, compared with the use of mogroside V alone, the sweetness is improved, the cost is greatly reduced, and it is suitable for ordinary consumers.
  • the natural tea theanine and dietary fiber added can interact with the mogroside V and Rebaudioside A, enhance the effect of the compounding agent, and modify and mask the mogroside V and the raibo
  • the compound sweetener of the invention has the characteristics of low calorie and pure naturalness, and the daily consumption does not cause gastrointestinal discomfort such as bloating, bowel, diarrhea caused by excessive consumption of functional sugars, and has a sedative effect.
  • Protecting nerve cells can be used for the prevention and treatment of diseases such as cerebral embolism, cerebral hemorrhage, stroke, cerebral ischemia and senile dementia. It can enhance sleep, improve memory, etc. It can be used in health foods, special medical formulas, other common foods or Commonly used sucrose substitutes, the formula is novel, safe, widely used, and the market prospect is particularly broad;
  • the method of the invention has simple and stable production process, natural safety, cost close to sucrose, and is suitable for large-scale production.
  • FIG. 2 is a graph showing the data of the electronic tongue evaluation of the natural compound sweetener according to the embodiment 2 of the present invention.
  • Fig. 3 is a graph showing the data of the electronic tongue evaluation of the natural compound sweetener according to the embodiment 3 of the present invention.
  • the rebaudioside A and the dietary fiber used in the examples of the present invention are all purchased from Jiangxi Haifu Biological Engineering Co., Ltd.; the ceramic membrane model WTM-CM-02 used in the embodiment of the present invention is purchased from Hangzhou Woteng; the present invention
  • the food additives or materials used in the examples are obtained by conventional commercial means unless otherwise stated.
  • mogroside V The preparation process of mogroside V is as follows: 100kg fresh and mature Luo Han Guo is selected, crushed with a crusher (broken shell), and then added to boiling water for extraction 4 times (heated to 80-90 ° C, extraction time 2 hours each time), each The secondary water consumption is 150L, and 415L of four extraction liquids are collected for strict filtration (ie, precision filtration to remove the solid matter in the extract), and then separated by a 30,000D molecular weight nanofiltration membrane, and the retentate is collected, and sequentially passed through 10L of 717 resin.
  • the preparation process of the natural tea theanine is: selecting the leaves of the green tea varieties of the 20kg fresh tea produced in the year from April to June. (The content of theanine in dry leaves is 2.3%), crushed to 20-40 mesh, extracted twice with water at room temperature, the first time with water 80L for 30min, the second time with 60L for 30min, collect two extracts 138L Strictly filtered, and then separated by 8000D molecular weight nanofiltration membrane, the retentate was vacuum concentrated to Brix32, then sterilized at a temperature of 50 Hz, 122 ° C, and the sterilizing solution was vacuum dried at 60 ° C, -0.095 MPa. Finally, 1.98 kg of dry powder was obtained, and the content of theanine was 21.4%.
  • the impurities were mainly tea polyphenols.
  • the neutralization solution was obtained by adjusting the pH to neutral with sodium hydroxide having a mass concentration of 10%.
  • the neutralizing liquid was decolorized with 40 kg of a cationic resin such as 732 and 40 kg of an anionic resin such as 717, and the flow rate was 1 bv/hr to obtain a decolorizing liquid.
  • the decolorizing solution was concentrated to Brix20 under reverse pressure at 25 ° C and 1.5 MPa, and sterilized at a frequency of 50 Hz and 120 ° C for 20 min to collect the sterilizing solution;
  • the fiber concentrate; the concentrate was vacuum dried at 60 ° C, -0.095 MPa to obtain 11.6 kg of water-soluble Luo Han Guo dietary fiber.
  • the content of the water-soluble dietary fiber was measured to be 51% (based on pectin).
  • the desorbed solution was decolorized by 20 kg of 732 cationic resin and 20 kg of 717 anion resin in this order at a flow rate of 1 bv/hr to obtain a decolorizing liquid.
  • the decolorizing solution was concentrated to Brix 50 under reduced pressure at a temperature of 80 ° C and a vacuum of -0.08 MPa to obtain a concentrated liquid.
  • the concentrate was vacuum dried at 70 ° C and -0.095 MPa to obtain crude stevioside.
  • the content of rebaudioside A in the crude stevioside was determined to be 65.2%.
  • the crude stevioside was dissolved in 8 times ethanol, the volume fraction of ethanol was 85%, the temperature of dissolution was 50 ° C, filtered, cooled to room temperature, crystallization for 24 hours, filtered and dried to obtain 9.9 kg of rebaudioside A.
  • the rebaudioside A content was determined to be 98.3%.
  • the filter cake was vacuum dried at 70 ° C and -0.095 MPa to obtain 42.9 kg of a mixture of stevioside ST, RC and RD, wherein stevioside was based on the total weight of the stevioside ST, RC and RD compositions.
  • the weight of ST, wherein the weight fraction of stevioside ST was 70.6 wt%.
  • the purity of the Luo Han Guo dietary fiber in the table is calculated as pectin.
  • the sterilizing liquids 1 to 3 obtained in the step (1) are collected to a solid content of 60%, and finally at 35 ° C and a pressure of -0.095 MPa for continuous use.
  • the low-temperature vacuum belt dryer is continuously vacuum-dried to a water content of ⁇ 5%, and the dried dry powder is granulated by a granulator to serve.
  • Method 1 The blind test of 21 people was used. The results are shown in Table 2.
  • the sweetness test method is: using 5% and 10% sucrose as a control, preparing a sweetener solution equivalent to its sweetness, and calculating the sweetness by calculating the ratio of the sweetener to the amount of sucrose; taste and smell (Sweetness and mouthfeel)
  • the test was carried out by formulating a sweetener solution equivalent to 1%, 5% and 10% of sucrose sweetness, and evaluating its taste, smell (sweetness and mouthfeel).
  • Method 2 Using TS-5000Z intelligent taste analysis system, ie, electronic tongue for evaluation, using artificial lipid film sensor technology similar to the working principle of tongue dye cells, it can objectively and digitally evaluate the bitterness, astringency and sour taste of food or medicine samples. It has basic taste sensory indicators such as salty taste, umami taste, sweet taste and raw material flavor. It can also analyze the bitter aftertaste, the aftertaste and the fresh aftertaste (richness). According to the test data drawing, the data sheets of the natural compound sweetener electronic tongue evaluation of Examples 1 to 3 are shown in Figures 1-3, respectively. It can be seen from Fig.

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Abstract

一种天然复配甜味剂，包括罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维。甜味剂的制备方法包括以下步骤：(1)溶解、过滤、浓缩、灭菌：将罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维溶解于水中，过滤，真空浓缩，灭菌，得灭菌液；(2)收膏、干燥、整粒：将步骤(1)所得灭菌液进行收膏，收膏液真空干燥，干燥后的干粉经整粒，即成。

Description

一种天然复配甜味剂及其制备方法
本申请要求于2017年2月20日提交中国专利局、申请号为201710088935.3、发明名称为“一种天然复配甜味剂及其制备方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明涉及一种甜味剂及其制备方法，具体涉及一种天然复配甜味剂及其制备方法。
背景技术
随着社会的进步和人们对身体健康意识的加强，人们发现过量食用蔗糖、合成糖对人体会产生很大的害处。营养调查发现，尽管吃糖也许并不直接导致糖尿病，但长期大量食用甜食会使胰岛素分泌过多，碳水化合物和脂肪代谢紊乱，引起人体内环境失调，进而促发多种慢性疾病，如心脑血管疾病、糖尿病、肥胖症老年性白内障、龋齿等等。因此，无糖、低热量、纯天然的甜味剂正成为时代的潮流，市场潜力也非常巨大。
罗汉果甜苷V又称罗汉果甜甙(或罗汉果甜)，提纯于广西、湖南一带的特产经济植物——罗汉果，其甜度最高为蔗糖的420倍，但其热量为零。罗汉果为药食两用植物，具有清热润肺镇咳、润肠通便之功效，对肥胖、便秘、糖尿病等具有防治作用。罗汉果甜苷V作为食品是安全无毒的，可放心食用，但食用后在很长一段时间舌头和嘴里都有一股后甜味，部分后味带有苦味和涩味，甜味不及蔗糖爽快、直接，让人产生不愉快的食用感受，因此，即使有着多倍蔗糖的甜度，但想要作为甜味剂替代蔗糖在日常生活中的应用，很大程度受到其后味的影响，只能作为添加剂在食品中少量应用。因此，迫切需要寻找到科学合理的甜味剂组合，用以修饰和掩盖罗汉果甜苷的后味，且增加别的作用用以扩展罗汉果甜苷V的应用范围。
CN104144605A公开了一种使用莱鲍迪昔C作为增味剂的方法，即使用一种或多种莱鲍迪昔C多晶型物或其立体异构体来增强罗汉果或与一种或多种基于甜菊醇糖的糖昔或莱鲍迪昔A组合的罗汉果的甜味。其增强调味剂的甜味的方法包括向对象施用至少一种莱鲍迪昔C(Reb C)多晶型物或其立体异构体与罗汉果或罗汉果和甜 菊醇糖或罗汉果和莱鲍迪苷A调味剂的组合。其中，所述Reb C为300倍蔗糖甜度，可以提供甜味增强效果，虽然没有增加别的异味，但其存在甜菊糖苷本身的中草药味以及金属味给人以不愉快的感觉，也没有修饰罗汉果的后甜。
CN105996026A公开了一种防治虚火牙痛的甜味剂，其原料按重量份包括：甘草甜素5～7份，罗汉果苷2～4份，低聚果糖3～5份，麦芽糖醇2～4份，莱鲍迪苷A70～80份，甜菊苷10～15份，索马甜6～8份，中药提取物20～30份；其中，中药提取物的原料按重量份包括：知母5～7份，生地黄4～6份，牡丹皮3～5份，板蓝根9～12份，山药6～8份，黄精3～5份，熟地黄4～6份，灵芝草2～4份，当归1～3份，牛膝2～4份，香附1～3份，陈皮1～2份，合欢皮1～2份，远志1～2份。该甜味剂采用了很多的中药提取物，且其中的知母、生地黄、当归、香附、陈皮等均具有特异香气的成分，混合后的该复配主要为中药复配剂，而其添加的甜味剂主要是调节中药复配的口感，甜味不匀，各种香气相冲。
CN101528059A公开了一种消费品，包含某些甜味剂和至少一种浓度接近其甜度检测极限的甜味增强剂的甜消费品，和形成所述甜消费品的方法。该甜味剂包括蔗糖、果糖、葡萄糖、高果糖玉米糖浆、玉米糖浆、木糖、阿拉伯糖、鼠李糖、赤藓糖醇、木糖醇、甘露糖醇、山梨糖醇、肌醇、AK糖、阿斯巴甜、纽甜、三氯蔗糖、糖精，或其组合。该甜味增强剂选自柚苷二氢查耳酮、罗汉果苷V、罗汉果提取物、甜茶苷、甜茶提取物、甜菊双糖苷和甜菊苷。但是，所述配方中存在以下缺点：(1)主要以蔗糖为主，其它甜味剂为辅，未涉及到对组合物口感的改善效果，没有涉及对高倍甜味剂的不良后味的修饰和掩盖；(2)含有多种人工合成添加剂，消费者对其存在食用安全性隐忧；(3)配方复杂，加工工艺复杂，甜味不匀，各种香气相冲。
CN103402374 A公开了一种新蛇菊苷-罗汉果苷V混合物，包含重量比≥1:1和≤6:1的罗汉果苷V和新蛇菊苷组分，其中，所述新蛇菊苷组分由选自新蛇菊苷A、新蛇菊苷B和新蛇菊苷D的一种或多种化合物组成。所述配方中选用天然产物罗汉果苷V和新蛇菊苷进行复配，虽然利用罗汉果苷延后了新蛇菊苷的后苦，但两种甜味剂的组合对各自的后甜、后涩味、不良后味及金属味未能进行修饰和掩盖。
CN105639258A公开了一种可应用于食品和保健品中的新型食糖替代糖，其组成及配比为：赤藓糖醇99～99.97％，罗汉果甜苷0.01～0.5％，纽甜0.005～0.03％，所述百分含量为重量百分含量，在常温下将上述原料复配或复合即制成食糖替代糖。但是，该替代糖含有人工合成甜味剂纽甜，且未公开新型食用替代糖的甜度和甜感，单 纯使用赤藓糖醇很难掩盖罗汉果甜苷和纽甜的后甜味及其它不良后味；另外，其制备方法只是将原料进行简单混合，由此导致高倍甜量很少，制得的产品均匀度、稳定性差，易分层，甜感不均匀的问题。
发明内容
本发明所要解决的技术问题是，克服现有技术存在的上述缺陷，提供一种原料为天然植物产物，复配口感好，甜度纯正、柔和，香气怡人，产品均匀度、稳定性好，天然安全无毒副作用的天然复配甜味剂。
本发明进一步要解决的技术问题是，克服现有技术存在的上述缺陷，提供一种工艺过程简单，适合大规模生产的天然复配甜味剂的制备方法。
本发明解决其技术问题所采用的技术方案如下：一种天然复配甜味剂，包括罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维。
本发明选用的天然茶叶茶氨酸，具有镇静作用、保护神经细胞可用于对脑栓塞、脑出血、脑中风、脑缺血以及老年痴呆等疾病的防治、增强记忆力等作用更提升了该复配剂的附加作用，且其天然纯正的鲜爽味和甜味缩短了罗汉果甜苷V的后甜味时间，对莱鲍迪苷A的后涩味和苦味有掩盖和减效作用，又不会增加任何异味；膳食纤维无任何不良异味，其天然清香增加了复配剂的饱和度，使复配剂的风味更柔和、清爽、自然，延长了食用后的清凉感觉，与天然茶叶茶氨酸的协同作用，能很好的修饰和掩盖罗汉果甜苷V和莱鲍迪苷A的不良后味。
优选地，所述复配甜味剂中各原料的重量份为：罗汉果甜苷V 0.5～10.0份、莱鲍迪苷A 1～10份、天然茶叶茶氨酸0.1～2.0份(更优选0.2～1.0份)和膳食纤维60～90份(更优选65～80份)。若复配剂中罗汉果甜苷V、莱鲍迪苷A或天然茶叶茶氨酸中，任一用量过多或过少，都会影响甜味剂的清爽、清凉口感。
优选地，所述罗汉果甜苷V的纯度为20～52％。
优选地，所述莱鲍迪苷A的纯度为95～99％。
优选地，所述天然茶叶茶氨酸的纯度为10～30％。
优选地，所述膳食纤维中以果胶计算纯度为40～90％(更优选45～55％)。所述膳食纤维优选为水溶性罗汉果膳食纤维。
优选地，所述罗汉果甜苷V的制备工艺为：提取，膜分离，脱色，浓缩，灭菌，收膏，干燥。具体为，先将罗汉果用破碎机破碎，再用1～2倍量的沸水提取≥2次，然后用20000～40000D分子量的纳滤膜分离，截留液采用阴阳离子树脂脱色，脱色后的截留液用反渗透膜在20～25℃、1.5MPa压力条件下浓缩至Brix15～20，在频率为50Hz、120～125℃温度下灭菌，收集灭菌液，采用真空浓缩收膏至Brix65～70， 收膏液在50～70℃、-0.095MPa条件下进行真空干燥，即成。该生产工艺与传统工艺通过提取，大孔树脂吸附，乙醇解析，脱色，真空浓缩，灭菌，干燥完全不同，全过程的溶媒只使用水，口感好且安全无毒副作用。
优选地，所述天然茶叶茶氨酸的制备工艺为：茶叶粉碎，室温提取，膜分离，浓缩，灭菌，干燥。具体为，将茶叶粉碎至20～40目，室温下，用2～4倍量的水提取≥2次，每次20～40min，提取液严密过滤后，用6000～10000D分子量纳滤膜分离，截留液真空浓缩至Brix30～35，在频率为50Hz、120～125℃温度下灭菌，灭菌液在50～70℃、-0.095MPa条件下进行真空干燥，即成。
在本发明中，所述罗汉果甜苷V选自罗汉果甜苷V、罗汉果甜苷V浓缩液或者含有罗汉果甜苷V的罗汉果提取物中的一种或多种，优选选自含有罗汉果甜苷V的罗汉果提取物或者为罗汉果甜苷V浓缩液中的一种或多种，更优选为罗汉果甜苷V浓缩液。
在本发明中，所述罗汉果甜苷V的纯度为20～52wt％，即，基于罗汉果甜苷V、含有罗汉果甜苷V的罗汉果提取物或者罗汉果甜苷V浓缩液的总重量，以罗汉果甜苷V的重量计，其中罗汉果甜苷V的重量分数为20wt％～52wt％。
在本发明一种优选的实施方式中，所述罗汉果甜苷V的制备工艺为：
(1-1)提取：将罗汉果用破碎机破碎(破壳，果皮、果肉一起使用)后，用1～2倍重量的沸水提取2～4次，优选地，在提取过程中持续加热，使体系保持80～90℃，提取时间为每次2小时；
(1-2)膜分离，用20000D～40000D分子量的纳滤膜分离；
(1-3)脱色，步骤1-2得到的纳滤截留液依次采用阴阳离子树脂脱色，所述树脂的重量为罗汉果鲜果重量0.2～1倍，所述阳离子树脂优选为732阳离子树脂，所述阴离子树脂优选为717阴离子树脂，流速0.5～2bv/小时，脱色；
(1-4)浓缩，脱色后的截留液用反渗透膜在20℃～25℃、1.5MPa压力条件下浓缩至Brix15～20(固形物含量为15％～20％)；
(1-5)灭菌，在频率为50Hz、120℃～125℃温度下灭菌10～30min时间，收集灭菌液；
(1-6)收膏，采用真空浓缩收膏至Brix65～70(固形物含量为65％～70％)；
(1-7)干燥，收膏液在50℃～70℃、-0.095MPa条件下进行真空干燥。
在本发明一种优选的实施方式中，所述罗汉果甜苷V浓缩液由包括以下步骤的方法制备：
步骤2-1，先将罗汉果用破碎机破碎，再用1～2倍重量的沸水提取≥2次；
步骤2-2，然后用20000D～40000D分子量的纳滤膜分离；
步骤2-3，截留液采用阴阳离子树脂脱色，所述树脂的重量为罗汉果鲜果重量0.2～1倍，所述阳离子树脂优选为732阳离子树脂，所述阴离子树脂优选为717阴离子树脂，流速0.5～2bv/小时，脱色；
步骤2-4，脱色后的截留液用反渗透膜在20℃～25℃、1.5MPa压力条件下浓缩至Brix15～20(固含量为15％～20％)，在频率为50Hz、120～125℃温度下灭菌，收集灭菌液；
步骤2-5，采用真空浓缩收膏至Brix65～70(固含量为65％～70％)，得罗汉果甜苷V浓缩液。
在本发明中，所述含有罗汉果甜苷V的罗汉果提取物由罗汉果甜苷V浓缩液在50～70℃、-0.095MPa条件下进行真空干燥而得。
在本发明中，所述罗汉果甜苷V浓缩液以及所述含有罗汉果甜苷V的罗汉果提取物中含有的杂质主要为多糖类物质，如淀粉，本发明人发现，所述杂质具有调和口感作用，其与天然茶叶茶氨酸、膳食纤维等协同作用，可使甜味感迅速，爽口清凉。
在本发明中，所述莱鲍迪苷A的纯度为95％～99％，本发明人发现，莱鲍迪苷A的含量越高，制得的天然复配甜味剂的甜度越高、口感越好。
在本发明中，所述莱鲍迪苷A由甜叶菊制备，在复合调味品中，其与其它组分之间的协同作用，能够增加甜度、延长甜味持续时间。
在本发明一种优选的实施方式中，所述莱鲍迪苷A来自购于江西海富生物工程有限公司。
在本发明另一种优选的实施方式中，所述莱鲍迪苷A由以下方法制备：
步骤3-1，将甜叶菊用热水浸泡，水的总用量为甜叶菊干叶重量的15～20倍，提取3次，提取的温度为50℃～70℃，提取时间每次1小时，过滤，得提取液；
步骤3-2，向提取液中加入三氯化铁的饱和溶液，调节PH值等于5；
步骤3-3，再加入石灰乳，调节PH值等于9，絮凝2～6小时，过滤，得絮凝滤液；
步骤3-4，将絮凝滤液通过D101大孔吸附树脂，树脂用量为甜叶菊原料重量的0.5～1倍，流速0.5～1bv/小时；
步骤3-5，用2bv～3bv体积分数为60％～70％的乙醇解吸附，得解吸液；
步骤3-6，将解吸液依次通过甜叶菊原料重量0.1～0.5倍重量的732等型号的阳离子树脂和717等型号的阴离子树脂脱色，流速0.5～2bv/小时，得脱色液；
步骤3-7，将脱色液在温度70～80℃，真空度-0.08Mpa下减压浓缩至Brix40～55(固含量为40％～55％)，得浓缩液；
步骤3-8，浓缩液在50～70℃、-0.095MPa条件下进行真空干燥，得甜菊糖苷粗品；
步骤3-9，将甜菊糖苷粗品用2～10倍乙醇加热溶解，乙醇的体积分数为50％～95％，溶解的温度为40～70℃，过滤，冷却至室温，析晶12～24小时，过滤，干燥，得莱鲍迪苷A精品。
任选地，从步骤3-9得到的过滤后的结晶母液中分离其他成分。
在本发明中，所述天然茶叶茶氨酸来自绿茶品种茶叶，优选为3～7月采摘的绿茶种茶叶的叶片、叶柄，更优选为4～6月采摘的绿茶品种茶叶的叶片。
本发明人发现，绿茶的茶叶中茶氨酸含量丰富，而且原料成本低廉、来源广泛，因此，本发明选择使用绿茶的茶叶作为茶氨酸的原料。
在本发明中，所述天然茶叶茶氨酸的纯度为10～30％。
本发明人发现，所述天然茶叶茶氨酸中的主要杂质为茶多酚，其具有消除异味作用，其与天然茶叶茶氨酸、膳食纤维等协同作用，掩盖不良滋味，使口感甘爽。
在本发明一种优选的实施方式中，所述天然茶叶茶氨酸由包括以下步骤的方法制备：
步骤4-1，将茶叶粉碎至20～40目，室温下，用2～4倍量的水提取≥2次，每次20～40min，得提取液；
步骤4-2，提取液严密过滤后，用6000D～10000D分子量纳滤膜分离，收集截留液；
步骤4-3，截留液真空浓缩至Brix30～35(固含量为30％～35％)，在频率为50Hz、120～125℃温度下灭菌；
步骤4-4，灭菌液在50℃～70℃、-0.095MPa条件下进行真空干燥，得天然茶叶茶氨酸。
在本发明中，所述膳食纤维选自罗汉果膳食纤维、菊粉中的一种或多种，优选为罗汉果膳食纤维中的一种或多种。
本发明人发现，膳食纤维中的主要杂质是多糖类物质，如淀粉，膳食纤维中的杂质具有防止吸潮作用，其与天然茶叶茶氨酸、膳食纤维等协同作用，可提高天然复配甜味剂的稳定性。
在本发明一种优选的实施方式中，所述水溶性罗汉果膳食纤维由包括以下步骤的方法制备：
步骤5-1，取罗汉果提取甜苷V之后的果渣，加入1～2倍量质量浓度为3％～5％的稀盐酸，加热至80～90℃，提取≥2次，提取时间每次2小时；
步骤5-2，过滤，得酸提取液；
步骤5-3，用质量浓度为5％～10％的氢氧化钠，调节PH值至中性，得中和液；
步骤5-4，中和液用果渣重量0.2～1倍重量的732等型号的阳离子树脂和717等型号的阴离子树脂脱色，流速0.5～2bv/小时，得脱色液；
步骤5-5，脱色液用反渗透膜在20℃～25℃、1.5MPa压力条件下浓缩至Brix15～20(固含量为15％～20％)，在频率为50Hz、120℃～125℃温度下灭菌，收集灭菌液；
步骤5-6，采用真空浓缩收膏至Brix65～70(固含量为65％～70％)，得水溶性罗汉果膳食纤维浓缩液；
步骤5-7，将浓缩液在50℃～70℃、-0.095MPa条件下进行真空干燥，得水溶性罗汉果膳食纤维。
在本发明一种优选的实施方式中，所述复配甜味剂中各原料的重量份为：罗汉果甜苷V 0.5～10.0份、莱鲍迪苷A 1～10份、天然茶叶茶氨酸0.1～2.0份(更优选0.2～1.0份)和膳食纤维60～90份(更优选65～80份)。
在本发明一种优选的实施方式中，所述复配甜味剂包括以下重量比的组分：
Figure PCTCN2017088409-appb-000001
优选地，
Figure PCTCN2017088409-appb-000002
本发明发现，若复配剂中罗汉果甜苷V、莱鲍迪苷A或天然茶叶茶氨酸中，任一用量过多或过少，都会影响甜味剂的清爽、清凉口感。
本发明发现，若罗汉果甜苷V的用量过多，将导致成本偏高；若罗汉果甜苷V的用量过少，则无法掩盖不愉快口感。
本发明发现，若莱鲍迪苷A的用量过多，将导致后苦味明显；若莱鲍迪苷A的 用量过少，则甜度不够。
本发明发现，若天然茶叶茶氨酸的用量过多，将导致茶苦味明显；若天然茶叶茶氨酸的用量过少，则复配甜味剂无清香、清凉口感。
本发明发现，若膳食纤维的用量过多，将导致复配甜味剂易吸潮、不稳定；若膳食纤维的用量过少，则成本偏高。
在本发明中，所述天然复配甜味剂还包括罗汉果甜苷组合物和甜菊糖苷组合物中的一种或者多种，其中，
所述罗汉果甜苷组合物包括罗汉果甜苷III、罗汉果甜苷IV和罗汉果甜苷VI；
所述甜菊糖苷组合物包括甜菊糖苷ST、甜菊糖苷RC和甜菊糖苷RD。
在本发明一种优选的实施方式中，所述罗汉果甜苷组合物包括以下重量配比的组分：
罗汉果甜苷III      0.1～2.0重量份，
罗汉果甜苷IV       0.1～2.0重量份，
罗汉果甜苷VI       0.1～2.0重量份；
优选地，
罗汉果甜苷III      0.5～1.0重量份，
罗汉果甜苷IV       0.5～1.0重量份，
罗汉果甜苷VI       0.5～1.0重量份。
在本发明另一种优选的实施方式中，所述甜菊糖苷组合物包括以下重量配比的组分：
甜菊糖苷ST         0.2～2.0重量份，
甜菊糖苷RC         0.1～1.0重量份，
甜菊糖苷RD         0.1～1.0重量份；
优选地，
甜菊糖苷ST         0.1～1.0重量份，
甜菊糖苷RC         0.05～0.5重量份，
甜菊糖苷RD         0.05～0.5重量份。
在本发明中，所述罗汉果甜苷V具有增大复配甜味剂的溶解性及溶解速度的作 用。
在本发明中，所述莱鲍迪苷A具有延长甜味持续时间、增加甜度的作用。
在本发明中，罗汉果甜苷V和莱鲍迪苷A协同作用，增加甜度，掩盖罗汉果甜苷V的后苦味，消除其不愉快口感。
在本发明中，所述罗汉果甜苷组合物具有改善风味的作用，其得天然复配甜味剂的口感更接近于蔗糖。
在本发明中，罗汉果甜苷组合物的成本低于其它甜味剂，它们与罗汉果甜苷V和莱鲍迪苷A协同作用，提高天然复配甜味剂的甜度，从而降低成本。
在本发明中，所述甜菊糖苷组合物不易吸潮，因此，该组合物不仅能够增加天然复配甜味剂的甜度，还能够防止吸潮。
在本发明中，所述甜菊糖苷组合物与罗汉果甜苷V和莱鲍迪苷A协同作用，能够提高复配甜味剂的稳定性。
更为优选地，所述复配甜味剂还包括以下重量份的组分：
罗汉果甜苷组合物      0.5～5重量份，
甜菊糖苷组合物        1～10重量份。
进一步优选地，所述复配甜味剂包括以下重量比的组分：
Figure PCTCN2017088409-appb-000003
在本发明中，所述罗汉果甜苷组合物由包括以下步骤的方法制备：
步骤6-1，取罗汉果提取物(其中罗汉果苷V含量25％～50％)，加入其重量5～20倍体积分数为50％～90％乙醇，加热溶解；
步骤6-2，将乙醇溶液在温度70～80℃，真空度-0.08Mpa下减压浓缩至原体积的1/5至1/20，得浓缩液；
步骤6-3，将浓缩液至于冷库中冷冻析晶，析晶温度为-5～5℃，析晶时间为24～48小时；
步骤6-4，过滤，将滤饼干燥，得高含量的罗汉果苷V，滤饼在50～70℃、-0.095MPa 条件下进行真空干燥，得罗汉果甜苷组合物。
在本发明中，甜菊糖苷组合物由莱鲍迪苷A结晶母液原料制备，在复合调味品中，其自身的作用为增加甜度、防止吸潮，其与其它组分之间的协同，能够提高复配甜味剂的稳定性。
在本发明中，甜菊糖苷组合物由包括以下步骤的方法制备：
步骤7-1，将莱鲍迪苷A结晶母液在温度70～80℃，真空度-0.08Mpa条件下减压浓缩，将其中的水和溶剂挥发干净，烘干，得甜菊糖苷母液糖；
步骤7-2，往甜菊糖母液糖中加入无水乙醇，无水乙醇的用量为母液糖重量的5～10倍，升温至50～60℃，搅拌30～60min，使母液糖充分溶解；
步骤7-3，将乙醇溶液至于冷库中冷冻析晶，析晶温度为-5～5℃，析晶时间为24～48小时；
步骤7-4，过滤，将滤饼在50～70℃、-0.095MPa条件下进行真空干燥，得甜菊糖苷组合物。
本发明进一步解决其技术问题所采用的技术方案如下：一种天然复配甜味剂的制备方法，包括以下步骤：
(8-1)溶解、过滤、浓缩、灭菌：将罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维溶解于水中，过滤，真空浓缩，灭菌，得灭菌液；
(8-2)收膏、干燥、整粒：将步骤(8-1)所得灭菌液进行收膏，收膏液真空干燥，干燥后的干粉经整粒，即成。
本发明方法各原料组分通过水溶解工艺，可以使各原料之间充分溶解混合、相互作用，通过大量的组合配方试验，各原料组分之间产生的协同、掩盖、修饰、增效、减效等作用，使各原料组分之间发生了微妙的变化，最大程度发挥了各组分之间的性质优势，对罗汉果甜苷V和莱鲍迪苷A的不良后味的掩盖和修饰产生了意想不到的效果，且无其它不良滋味、气味。
优选地，步骤(8-1)中，用于溶解的水的用量为各原料总质量的15～20倍。
优选地，步骤(8-1)中，所述过滤采用孔径为0.2～1.0μm(更优选0.25μm)的陶瓷膜。通过陶瓷膜过滤，可很好的过滤掉原料或生产过程中产生的外来杂质、异物及其它各原料之间反应产生的少许沉淀，使复配甜味剂口味更纯正，均匀度更好，性质更稳定。
优选地，步骤(8-1)中，所述真空浓缩的温度为45～55℃，压力为-0.080～-0.095MPa，浓缩至固形物含量为30～40％为止。
优选地，步骤(8-1)中，所述灭菌的温度为120～125℃，频率为40～60Hz。
优选地，步骤(8-2)中，所述收膏后的物料固形物含量为50～70％。
优选地，步骤(8-2)中，所述真空干燥的温度为25～55℃，压力为-0.090～-0.095MPa，干燥至含水率≤5％。真空干燥优选采用连续低温真空带式干燥机。
在本发明步骤(8-1)中，用于溶解的水的用量为各原料总质量的18倍，原料中各组分能够充分地溶解，而且得到的混合液浓度适当，既可使各组分充分混合均匀，同时也便于收膏，节省能源从而保证所述天然复配甜味剂中各成分均充分溶解。
在本发明步骤(8-1)中，溶解的温度为40℃～90℃，优选为50℃～80℃。本发明人发现，在40℃～90℃下溶解原料，既能够保证原料快速充分地溶解也能够保持原料中的成分不被破坏。
在本发明中，所用的溶剂均为水，本发明人发现，使用水最为安全，使用水之外的溶剂，都将造成产品中溶剂残留超标，不符合食品添加剂生产要求。
在本发明步骤(8-1)中，浓缩后固形物含量为30％～40％，以除去提取物中的水分。
在本发明中，由于浓缩到较高的浓度时需灭菌，干燥后的固体无法充分灭菌；并且，直接浓缩至干后，产品在浓缩设备中难以取出，因此，需要经过步骤(8-1)和步骤(8-2)两次干燥得到所述天然复配甜味剂。
在本发明步骤(8-1)中，所用的灭菌方法为微波灭菌以杀灭微生物，灭菌后，菌落数符合欧盟食品添加剂标准。
在本发明步骤(8-2)中，干燥的温度为25～55℃，压力为-0.090～-0.095MPa，最终状态的含水率≤5％，以便于运输和存储，并且提高所述天然复配甜味剂的品质。
在本发明步骤(8-2)中，收膏方法为真空减压浓缩，浓缩后固形物含量为50％～70％，以除去多余水分，便于运输、存储和干燥。
在本发明步骤(8-2)中，整粒得到颗粒粒度0.5～1mm，形状和规格基本一致的颗粒，便于包装和使用。
本发明的有益效果如下：
(1)本发明复配甜味剂的原料属纯天然植物产物，罗汉果甜苷V和莱鲍迪苷A的搭配，对比单独使用罗汉果苷V，甜度提升、成本大大降低，适合普通消费者使用；且其中添加的天然茶叶茶氨酸和膳食纤维能与罗汉果甜苷V和莱鲍迪苷A相互作用，提升了该复配剂的作用，且修饰和掩盖了罗汉果甜苷V和莱鲍迪苷A的不良后味，口味纯正，甜感与蔗糖非常相似，均匀度好，性质稳定；
(2)本发明复配甜味剂具有低热量、纯天然等特点，日常食用不会引起如一般功能性糖类过量食用所造成的腹胀、肠鸣、腹泻等肠胃不适现象，且具有镇静作用、 保护神经细胞可用于对脑栓塞、脑出血、脑中风、脑缺血以及老年痴呆等疾病的防治，具有增强睡眠、提高记忆力等作用，可用于保健食品、特殊医学用途配方食品、其它普通食品或常用蔗糖替代品，其配方科学新颖、安全，应用广泛，市场前景特别广阔；
(3)本发明方法生产工艺简单、稳定，天然安全、成本接近蔗糖，适合大规模生产。
附图说明
图1是本发明实施例1天然复配甜味剂电子舌品评检测数据图；
图2是本发明实施例2天然复配甜味剂电子舌品评检测数据图；
图3是本发明实施例3天然复配甜味剂电子舌品评检测数据图。
具体实施方式
下面结合实施例对本发明作进一步说明。
本发明实施例所使用的莱鲍迪苷A和膳食纤维均购于江西海富生物工程有限公司；本发明实施例所使用的陶瓷膜型号WTM-CM-02，购于杭州沃腾；本发明实施例所使用的食品添加剂或材料，如无特殊说明，均通过常规商业途径获得。
参考例1
罗汉果甜苷V的制备工艺为：挑选100kg新鲜成熟的罗汉果，用破碎机破碎(破壳)，然后加入到沸水中提取4次(加热至80～90℃，提取时间每次2小时)，每次用水量为150L，收集四次提取液610L严密过滤(即，精密过滤，除去提取液中的固形物)，然后用30000D分子量纳滤膜分离，收集截留液，依次通过装有10L的717树脂和10升732树脂的层析柱，脱色，对脱色后的23.5kg截留液采用反渗透膜在25℃、1.5MPa压力条件下浓缩至Brix17，然后再在频率为50Hz，122℃的温度条件下灭菌20min，收集灭菌液，采用真空浓缩收膏至Brix68，收膏液在60℃、-0.095MPa条件下进行真空干燥，最后得干粉0.92kg，测得罗汉果甜苷V的含量为51.0％，杂质主要为多糖类物质。
参考例2
天然茶叶茶氨酸的制备工艺为：挑选20kg当年新产春茶4～6月采摘的绿茶品种茶叶的叶片。(干叶中茶氨酸含量为2.3％)，破碎至20～40目，室温下，用水提取2次，第一次用水80L提取30min，第二次用水60L提取30min，收集两次提取液138L严密过滤，然后用8000D分子量纳滤膜分离，截留液真空浓缩至Brix32，然后在频率为50Hz，122℃的温度条件下灭菌，灭菌液在60℃、-0.095MPa条件下进行真空干燥，最后得干粉1.98kg，测得茶氨酸的含量为21.4％，杂质主要为茶多酚类物质。
参考例3
取罗汉果提取甜苷V之后的果渣80kg(湿重)，加入120kg浓度为3％的稀盐酸，加热至80，提取3次，提取时间每次2小时，过滤，得酸提取液。用质量浓度为10％的氢氧化钠，调节PH值至中性，得中和液。中和液用40kg的732等阳离子树脂和40kg的717等阴离子树脂脱色，流速1bv/小时，得脱色液。脱色液用反渗透膜在25℃、1.5MPa压力条件下浓缩至Brix20，在频率为50Hz、120℃温度下灭菌20min，收集灭菌液；采用真空浓缩收膏至Brix65，得水溶性罗汉果膳食纤维浓缩液；将浓缩液在60℃、-0.095MPa条件下进行真空干燥，得水溶性罗汉果膳食纤维11.6kg。测得水溶性膳食纤维的含量为51％(以果胶计)。
参考例4：
将100kg甜叶菊用热水浸泡(干叶中莱鲍迪苷A的含量为10.8％)，水的总用量1500kg，分提取3次，提取的温度为60℃，提取时间每次1小时，过滤，得提取液。往提取液中加入三氯化铁的饱和溶液，调节PH值等于5。再加入石灰乳，调节PH值等于9，絮凝5小时，过滤，得絮凝滤液。将絮凝滤液通过D101等大孔吸附树脂，树脂用量50kg，流速1bv/小时。用2.5bv体积分数为60％的乙醇解吸附，得解吸液。将解吸液依次通过20kg的732阳离子树脂和20kg的717阴离子树脂脱色，流速1bv/小时，得脱色液。将脱色液在温度80℃，真空度-0.08Mpa下减压浓缩至Brix50，得浓缩液。浓缩液在70℃、-0.095MPa条件下进行真空干燥，得甜菊糖苷粗品。测得甜菊糖苷粗品中莱鲍迪苷A的含量为65.2％。将甜菊糖苷粗品用8倍乙醇加热溶解，乙醇的体积分数为85％，溶解的温度为50℃，过滤，冷却至室温，析晶24小时，过滤，干燥，得莱鲍迪苷A精品9.9kg，测得莱鲍迪苷A含量98.3％。
参考例5：
取罗汉果提取物50kg(其中罗汉果苷V含量50％)，500kg体积分数为60％的乙醇，加热溶解。将乙醇溶液在温度75℃，真空度-0.08Mpa下减压浓缩至原体积的1/10，得浓缩液约110kg；将浓缩液至于冷库中冷冻析晶，析晶温度为-5℃，析晶时间为48小时。过滤，滤液在70℃、-0.095MPa条件下进行真空干燥，得罗汉果甜组合物17.7kg。测得罗汉果甜苷IV的含量为18.9％。
将莱鲍迪苷A结晶母液220kg在温度80℃，真空度-0.08Mpa条件下减压浓缩，将其中的水和溶剂挥发干净，烘干，得甜菊糖苷母液糖79kg。往甜菊糖母液糖中加入474kg无水乙醇，升温至60℃，搅拌30min，使母液糖充分溶解。将乙醇溶液至于冷库中冷冻析晶，析晶温度为-5℃，析晶时间为48小时。过滤，将滤饼在70℃、-0.095MPa条件下进行真空干燥，得甜菊糖苷ST、RC、RD的混合物42.9kg，其中，基于甜菊糖苷ST、RC、RD组合物的总重量，以甜菊糖苷ST的重量计，其中，甜菊糖苷ST的重量分数为70.6wt％。
天然复配甜味剂实施例1～3
天然复配甜味剂实施例1～3中各原料重量份，如表1所示：
表1 天然复配甜味剂实施例1～3中各原料重量份表
Figure PCTCN2017088409-appb-000004
注：表中罗汉果膳食纤维的纯度以果胶计算。
天然复配甜味剂及其制备方法的制备方法实施例1～3
(1)溶解、过滤、浓缩、灭菌：分别按照表1中实施例1～3的各原料重量份，用相当于实施例1～3各原料总质量18倍的水进行充分溶解，采用孔径为0.25μm的陶瓷膜过滤，再在50℃，压力-0.090MPa下，浓缩至固形物含量为35％为止，最后用UHT(超高温瞬时灭菌)在122℃、50Hz频率下进行灭菌，分别得灭菌液1～3；
(2)收膏、干燥、整粒：分别将步骤(1)所得灭菌液1～3进行收膏，至固形物含量达到60％即可，最后在35℃，压力-0.095MPa下用连续低温真空带式干燥机进行连续真空干燥至含水率≤5％，干燥后的干粉经过整粒机整粒，即成。
将实施例1～3天然复配甜味剂的特性进行测定。
方法一：采用21人组盲试品评，结果如表2所示。
其中，甜度测试的方法为：以5％和10％的蔗糖为对照，配制与其甜度相当的甜味剂溶液，通过计算甜味剂与蔗糖用量的比值，评价其甜度；滋味、气味(甜感和口感)测试的方法为：配制与1％、5％和10％的蔗糖甜度相当的甜味剂溶液，评价其滋味、气味(甜感和口感)。
表2 实施例1～3天然复配甜味剂的特性品尝结果
Figure PCTCN2017088409-appb-000005
Figure PCTCN2017088409-appb-000006
由表2可知，实施例1～3天然复配甜味剂均无罗汉果甜苷V、莱鲍迪苷A的不良后味，口感清爽、清凉，口味纯正，均匀性好，性质稳定。
方法二：采用TS-5000Z智能味觉分析系统即电子舌进行品评，采用同人舌头味觉细胞工作原理相类似的人工脂膜传感器技术，可以客观数字化的评价食品或药品等样品的苦味、涩味、酸味、咸味、鲜味、甜味、原料本味等基本味觉感官指标，同时还可以分析苦的回味、涩的回味和鲜的回味(丰富度)。根据其检测数据绘图，实施例1～3天然复配甜味剂电子舌品评检测数据图分别如图1～3所示。由图1～3可知，以质量浓度1％的蔗糖为标准，单独莱鲍迪苷A(简称RA)偏向于草药味即原料本味很强烈，单独50％罗汉果苷V(简称50％苷V)在回甘上强烈；而仅50％罗汉果苷V+莱鲍迪苷A(简称50％苷V+RA)复配后，在回甘、草药味均没有明显减弱，在口感上相对于单独的罗汉果苷V、莱鲍迪苷A没有明显的区别，不能互相修饰，与蔗糖的口味存在较大区别；本发明实施例1～3天然复配甜味剂，通过复配后虽然还存在微量的回甘和草药味，但口感已非常接近于蔗糖。

Claims (17)

  1. 一种天然复配甜味剂，其中：包括罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维。
  2. 根据权利要求1所述天然复配甜味剂，其中：所述复配甜味剂中各原料的重量份为：罗汉果甜苷V 0.5～10.0份、莱鲍迪苷A 1～10份、天然茶叶茶氨酸0.1～2.0份和膳食纤维60～90份。
  3. 根据权利要求1所述天然复配甜味剂，其中：所述罗汉果甜苷V的纯度为20～52％；所述莱鲍迪苷A的纯度为95～99％；所述天然茶叶茶氨酸的纯度为10～30％；所述膳食纤维中以果胶计算纯度为40～90％。
  4. 根据权利要求1所述天然复配甜味剂，其中：所述罗汉果甜苷V的制备工艺为：提取，膜分离，脱色，浓缩，灭菌，收膏，干燥。
  5. 根据权利要求1所述天然复配甜味剂，其中：所述天然茶叶茶氨酸的制备工艺为：茶叶粉碎，室温提取，膜分离，浓缩，灭菌，干燥。
  6. 根据权利要求1所述天然复配甜味剂，其中：所述天然复配甜味剂还包括罗汉果甜苷组合物、甜菊糖苷组合物中的一种或者多种。
  7. 根据权利要求6所述天然复配甜味剂，其中：所述罗汉果甜苷组合物包括罗汉果甜苷III、罗汉果甜苷IV和罗汉果甜苷VI；所述甜菊糖苷组合物包括甜菊糖苷ST、甜菊糖苷RC和甜菊糖苷RD。
  8. 根据权利要求1所述天然复配甜味剂，其中：所述罗汉果甜苷V选自罗汉果甜苷V、含有罗汉果甜苷V的罗汉果提取物或者为罗汉果甜苷V浓缩液中的一种或多种。
  9. 根据权利要求1所述天然复配甜味剂，其中：所述罗汉果甜苷V浓缩液由包括以下步骤的方法制备：
    步骤2-1，先将罗汉果用破碎机破碎，再用1～2倍重量的沸水提取≥2次；
    步骤2-2，然后用20000D～40000D分子量的纳滤膜分离；
    步骤2-3，截留液采用阴阳离子树脂脱色，所述树脂的重量为罗汉果鲜果重量0.2～1倍，所述阳离子树脂优选为732阳离子树脂，所述阴离子树脂优选为717阴离子树脂，流速0.5～2bv/小时，脱色；
    步骤2-4，脱色后的截留液用反渗透膜在20℃～25℃、1.5MPa压力条件下浓缩至Brix15～20(固含量为15％～20％)，在频率为50Hz、120～125℃温度下灭菌，收集灭菌液；
    步骤2-5，采用真空浓缩收膏至Brix65～70(固含量为65％～70％)，得罗汉 果甜苷V浓缩液。
  10. 根据权利要求1所述天然复配甜味剂，其中：所述含有罗汉果甜苷V的罗汉果提取物由罗汉果甜苷V浓缩液在50～70℃、-0.095MPa条件下进行真空干燥而得。
  11. 根据权利要求1所述天然复配甜味剂，其中：所述天然茶叶茶氨酸来自绿茶品种茶叶。
  12. 根据权利要求1所述天然复配甜味剂，其中：所述天然茶叶茶氨酸来自3～7月采摘的绿茶种茶叶的叶片和/或叶柄。
  13. 根据权利要求1所述天然复配甜味剂，其中：所述天然茶叶茶氨酸由包括以下步骤的方法制备：
    步骤4-1，将茶叶粉碎至20～40目，室温下，用2～4倍量的水提取≥2次，每次20～40min，得提取液；
    步骤4-2，提取液严密过滤后，用6000D～10000D分子量纳滤膜分离，收集截留液；
    步骤4-3，截留液真空浓缩至Brix30～35(固含量为30％～35％)，在频率为50Hz、120～125℃温度下灭菌；
    步骤4-4，灭菌液在50℃～70℃、-0.095MPa条件下进行真空干燥，得天然茶叶茶氨酸。
  14. 一种如权利要求1～13之一所述天然复配甜味剂的制备方法，其中，包括以下步骤：
    (1)溶解、过滤、浓缩、灭菌：将罗汉果甜苷V、莱鲍迪苷A、天然茶叶茶氨酸和膳食纤维溶解于水中，过滤，真空浓缩，灭菌，得灭菌液；
    (2)收膏、干燥、整粒：将步骤(1)所得灭菌液进行收膏，收膏液真空干燥，干燥后的干粉经整粒，即成。
  15. 根据权利要求14所述天然复配甜味剂的制备方法，其中：步骤(1)中，用于溶解的水的用量为各原料总质量的15～20倍；所述过滤采用孔径为0.2～1.0μm的陶瓷膜。
  16. 根据权利要求14所述天然复配甜味剂的制备方法，其中：步骤(1)中，所述真空浓缩的温度为45～55℃，压力为-0.080～-0.095MPa，浓缩至固形物含量为30～40％为止；所述灭菌的温度为120～125℃，频率为40～60Hz。
  17. 根据权利要求14所述天然复配甜味剂的制备方法，其中：步骤(2)中，所述收膏后的物料固形物含量为50～70％；所述真空干燥的温度为25～55℃，压力为-0.090～-0.095MPa，干燥至含水率≤5％。
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