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Advantame-containing complex sweetener used in seasoning sauce, preparation method and application thereof

A compound sweetener and seasoning sauce technology, which is applied in the direction of food ingredients, applications, and food ingredients containing non-sugar sweeteners as odor improvers, etc. It can solve the problems that are not conducive to the safety and health of the eaters, not soft enough and mellow, and monotonous taste, etc. problems, to achieve the effect of improving product quality, stabilizing properties, and enhancing flavor

Active Publication Date: 2018-12-18
WUHAN HUASWEET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the characteristics of some raw materials or the intermediate substances produced during the fermentation process, the current sauce products have bad smells such as bitterness and astringency in the finished product, such as the smell of garlic in garlic sauce, the fishy smell of seafood sauce, etc.; or the taste is relatively monotonous and irritating , not soft enough, full-bodied and other problems, such as the stimulation of hot sauce, ginger sauce, etc.
Seasoning sauces with high fat content are usually added with a lot of salt or chemical preservatives to prevent product deterioration, which is very harmful to the safety and health of consumers

Method used

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  • Advantame-containing complex sweetener used in seasoning sauce, preparation method and application thereof
  • Advantame-containing complex sweetener used in seasoning sauce, preparation method and application thereof
  • Advantame-containing complex sweetener used in seasoning sauce, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]

[0034] Mix advantame, neomethylhesperidin dihydrochalcone, and rebaudioside C at room temperature, and then mix with monopotassium glycyrrhizinate, maltodextrin, and sodium citrate at room temperature , and then crushed to make a powdery compound sweetener, whose sweetness is 130 times that of sucrose. When the above-mentioned compound sweetener is used in garlic sauce, it can be added in the final process to obtain a finished product.

[0035] The flavor improvement effect of the product after adding the above compound sweetener in garlic sauce is as follows: figure 1 Shown:

[0036] Control group: garlic sauce without added compound sweetener

[0037] Addition group: Garlic sauce with added compound sweetener

[0038] Evaluator: Sensory evaluation team of the company (number of 7 people)

[0039] Grading: 3 very strong, 2 strong, 1 slightly strong, 0 same as control, -1 weak, -2 weak, -3 very weak

[0040] It can be seen that the garlic sauce added with this...

Embodiment 2

[0042]

[0043]

[0044] Mix advantame, neomethylhesperidin dihydrochalcone, and rebaudioside C at room temperature, and then mix with monopotassium glycyrrhizinate, maltodextrin, and sodium citrate at room temperature , and then crushed to make a powdery compound sweetener, whose sweetness is 230 times that of sucrose. When the above-mentioned compound sweetener is used in chili sauce, it can be added in the final process to obtain a finished product.

[0045] After adding the above-mentioned compound sweetener in the chili sauce, the flavor improvement effect of the product is as follows: figure 2 Shown:

[0046] Control group: chili sauce without added compound sweetener

[0047] Addition group: chili sauce with added compound sweetener

[0048] Evaluator: Sensory evaluation team of the company (number of 7 people)

[0049] Grading: 3 very strong, 2 strong, 1 slightly strong, 0 same as control, -1 weak, -2 weak, -3 very weak

[0050] It can be seen that the chil...

Embodiment 3

[0052]

[0053] Mix advantame, neomethylhesperidin dihydrochalcone, and rebaudioside C at room temperature, and then mix with monopotassium glycyrrhizinate, maltodextrin, and sodium citrate at room temperature , and then crushed to make a powdery compound sweetener, whose sweetness is 260 times that of sucrose. When the above-mentioned compound sweetener is used in seafood sauce, it can be added in the final process to obtain a finished product.

[0054] The flavor improvement effect of the product after adding the above-mentioned compound sweetener in the seafood sauce is as follows: image 3 Shown:

[0055] Control group: hoisin sauce without added compound sweetener

[0056] Addition group: hoisin sauce with added compound sweetener

[0057] Evaluator: Sensory evaluation team of the company (number of 7 people)

[0058] Grading: 3 very strong, 2 strong, 1 slightly strong, 0 same as control, -1 weak, -2 weak, -3 very weak

[0059] It can be seen that the hoisin sauce...

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Abstract

The present invention belongs to the technical field of food additives and particularly relates to an advantame-containing complex sweetener used in a seasoning sauce, a preparation method and an application thereof. The complex sweetener comprises the following components in mass percentages: 0.2-0.8% of advantame, 50-65% of potassium glycyrrhizinate, 0.5-1.8% of neomethyl hesperidin dihydrochalcone, 1.25-5% of rebaudioside C, 20-40% of maltodextrin and 0.5-10% of a flavor correcting material. The provided complex sweetener reduces the bad taste of the high-intensity sweetener, achieves synergy between each monomer and reduces heat. The advantame-containing complex sweetener is applied in the seasoning sauce, has advantages of being soft in sweetness, good in stability, high in safety, low in sweetness cost, etc., can also enhance original taste of food, masks bad smell, enhances product quality, prolongs shelf life, does not cause dental caries after consumption, also does not causeincreases in blood sugar and cholesterol, and on the contrary also has a certain health-care effect.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a compound sweetener containing advantame used in seasoning sauce and its preparation method and application. Background technique [0002] Compound sweeteners refer to a class of sweeteners that combine two or more natural or synthetic sweeteners to achieve a comprehensive sweetness effect. [0003] The chemical name of advantame is (N-{N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl}-L-phenylalanine-1- methyl ester), molecular formula C 24 h 30 N 2 o 7 ·H 2 O. Advantame has a refreshing sweetness, 20,000-30,000 times the sweetness of sucrose, and 3-4 times the sweetness of neotame. It is currently the sweetest sweetener. The use of Advantame can control the heat of the product and greatly reduce the cost. The Australian and New Zealand Food Standards Agency, the US Food and Drug Administration, and the Japanese Ministry of Health, Labor and Welfa...

Claims

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Application Information

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IPC IPC(8): A23L27/30A23L27/00A23L27/60
CPCA23L27/30A23L27/33A23L27/36A23L27/60A23L27/84A23L27/88A23V2002/00A23V2200/15A23V2250/24A23V2250/258A23V2250/5114
Inventor 黄冬云陈芃菲周飞邑谢溉
Owner WUHAN HUASWEET
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