Sweetener composition as well as preparation method and application thereof

Abstract

The invention provides a sweetener composition as well as a preparation method and application thereof, and relates to the technical field of sweeteners, the sweetener composition comprises the following components: compound stevioside, amino acid, nucleotide and a yeast extract; the compound stevioside is prepared from rebaudioside A, rebaudioside D and rebaudioside M; the amino acid is prepared from one or more of glycine, L-alanine, L-proline and taurine; the nucleotide comprises disodium 5 '-inosinate and / or disodium 5'-guanylate. According to the sweetening agent composition provided by the invention, a ternary synergistic system of the amino acid, the nucleotide and the yeast extract is introduced, so that the inherent licorice flavor, aftertaste and metal aftertaste of stevioside can be deeply masked, and the whole taste is purer and more natural.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of sweeteners, in particular to a sweetener composition, a preparation method thereof and application thereof. BACKGROUND

[0002] As a natural high-potency sweetener, steviol glycoside has the advantages of zero calories, high sweetness and good food safety, and has been widely used in low-sugar and sugar-free food and beverage fields. However, it has obvious liquorice taste, aftertaste and metal aftertaste, and its sweetness is slow to start and long lasting (tail), which is significantly different from the pleasant sweetness of sucrose, limiting its application in high-end food and beverage.

[0003] At present, industry researchers try to improve the flavor characteristics of steviol glycoside by various ways, but there are still the following shortcomings: 1. Limited effect of single masking agent: In traditional methods, cyclodextrin, sugar alcohol (such as erythritol) or essence ingredients are often used to mask the undesirable flavor, but the effect is not thorough, which may introduce other off-flavors or change the texture, and the improvement of the sweetness curve is insufficient.

[0004] 2. High cost of high-purity Reb M: Although rebaudioside M (Reb M) is better than other steviol glycoside isomers in taste, its extraction process is complex and the yield is low, resulting in high cost, which limits its application in large-scale production.

[0005] 3. Insufficient synergy of conventional compounding scheme: In the prior art, attempts have been made to improve the taste by compounding steviol glycoside with mogroside and other natural sweeteners, or by combining different steviol glycoside isomers, but such compounding schemes still have obvious bottlenecks in improving aftertaste and enhancing the natural sweetness, which is difficult to meet the market demand for high-quality sweetness.

[0006] Therefore, the present application is proposed. SUMMARY

[0007] One of the purposes of the present application is to provide a sweetener composition to at least solve one of the technical problems in the prior art. The sweetener composition provided by the present application can deeply mask the inherent liquorice taste, aftertaste and metal aftertaste of steviol glycoside by introducing a ternary synergistic system of amino acids, nucleotides and yeast extract, so that the overall taste is more pure and natural.

[0008] The second purpose of the present application is to provide a preparation method of a sweetener composition.

[0009] The third purpose of the present application is to provide the application of a sweetener composition or a sweetener composition prepared by the preparation method in the preparation of food.

[0010] In order to achieve the above-mentioned object of the present application, the following technical solutions are adopted: In a first aspect, the present application provides a sweetener composition comprising the following components: a composite steviol glycoside, an amino acid, a nucleotide and a yeast extract. The composite steviol glycoside comprises rebaudioside A, rebaudioside D and rebaudioside M. The amino acid comprises one or more of glycine, L-alanine, L-proline and taurine. The nucleotide comprises 5'-inosinic acid disodium and / or 5'-guanylic acid disodium.

[0011] Further, the components of the sweetener composition comprise, in terms of weight percentage: 0.001%-0.5% amino acid, 0.0001%-0.05% nucleotide, 0.01%-2.0% yeast extract and the balance of composite steviol glycoside.

[0012] Further, the components of the sweetener composition comprise, in terms of weight percentage: 0.1%-0.5% amino acid, 0.01%-0.05% nucleotide and 0.1%-1.5% yeast extract and the balance of composite steviol glycoside.

[0013] Further, the components of the composite steviol glycoside comprise, in terms of weight percentage: 5%-10% rebaudioside A, 30%-35% rebaudioside D and the balance of rebaudioside M.

[0014] Further, the weight ratio of the amino acid, the nucleotide and the yeast extract is 10-100:0.1-1:10-300.

[0015] Further, the yeast extract comprises a baker's yeast extract and / or a beer yeast extract.

[0016] Further, the amino acid comprises a combination of glycine and L-alanine.

[0017] In a second aspect, the present application provides a preparation method of a sweetener composition, which comprises the following steps: mixing a composite steviol glycoside, an amino acid, a nucleotide and a yeast extract to obtain the sweetener composition.

[0018] Further, the mixing is performed by using a dry mixer or a liquid dissolving tank.

[0019] In a third aspect, the present application provides an application of a sweetener composition or a sweetener composition prepared by using the preparation method in the preparation of food.

[0020] Further, the food includes beverages, dairy products, baked goods, candies, condiments, jams, cans, and health foods.

[0021] Compared with the prior art, the present application has the following beneficial effects: The sweetener composition provided by the present application takes Reb A, Reb D and Reb M as the composite steviol glycoside, wherein Reb M provides the main sweet taste, Reb M can improve the sweet intensity and help eliminate the metallic aftertaste, and Reb A and Reb D supplement the sweet fullness. The three of Reb A, Reb D and Reb M constitute the basic framework of the sweet taste, and provide the sweet taste characteristics closer to sucrose than the monomer steviol glycoside. In addition, the sweetener composition provided by the present application simultaneously adds the complex system of amino acids, nucleotides and yeast extract for flavor improvement, wherein the amino acids directly act on the oral cavity bitter taste receptor (TAS2Rs), competitively inhibit the bitter taste signal transduction, effectively block the bitter aftertaste perception of steviol glycoside, the nucleotides serve as strong umami agents, significantly enhance the flavor complexity and thickness, neutralize the thinness and metallic odor of the sweet taste, the umami of the nucleotides has a synergistic umami effect with the amino acids, the yeast extract is rich in free amino acids (including glutamic acid, alanine, etc.), nucleotides, polypeptides and flavor precursor substances, can mask the bad flavor, and can also simulate the full mouthfeel of sucrose. The yeast extract, the added amino acids and nucleotides produce multi-level synergy, and together form a comprehensive flavor masking network. The synergy of the three not only masks the odor, but also makes the sweet taste act faster, decays more gently and naturally after reaching the peak, reduces the tailing feeling, is closer to sucrose, and effectively masks the bad flavor of steviol glycoside and improves the sweet taste characteristics through the synergistic effect of the amino acids, nucleotides and yeast extract.

[0022] The sweetener composition provided by the present application is a natural and low-cost sweetener composition, which deeply masks the bad flavor (especially the bitter aftertaste and metallic odor) of steviol glycoside through the synergistic effect of the components in the formula, optimizes the sweet release curve (makes it closer to the sweetening speed and decay speed of sucrose), and gives the overall flavor a more round, full and natural feeling. DETAILED DESCRIPTION

[0023] Unless otherwise defined, scientific and technical terms used in connection with the present application shall have the meanings that are commonly understood by a person of ordinary skill in the art. The meaning and scope of the terms should be clear; however, in the event of any latent ambiguity, the definitions provided herein take precedence. In this application, the use of "or" means "and / or" unless otherwise stated. In addition, the use of the term "including" and other forms thereof is non-restrictive.

[0024] The technical solutions of the present application will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the present application.

[0025] The first aspect of the present application provides a sweetener composition comprising the following components: a composite steviol glycoside, an amino acid, a nucleotide and a yeast extract; The composite steviol glycoside comprises rebaudioside A, rebaudioside D and rebaudioside M; the composite steviol glycoside accounts for more than 90% of the total sweet intensity (calculated by sucrose sweetness equivalent); The amino acid comprises one or more of glycine (Glycine), L-alanine (L-Alanine), L-proline (L-Proline) and taurine (Taurine); preferably L-alanine or a combination of glycine and L-alanine.

[0026] The nucleotide comprises 5'-inosinic acid disodium (Disodium Inosinate, IMP) or 5'-guanylic acid disodium (Disodium Guanylate, GMP).

[0027] In the present application, Reb M provides the main body sweetness, Reb M is considered to be one of the components closest to sucrose in taste among steviol glycosides, has a high sweetness (about 350 times that of sucrose), a relatively pure sweetness, and less bitter aftertaste, Reb M is used as the sweet base to construct the core of the sweet profile; Reb D enhances the sweetness intensity and prolongs the sweetness duration, which helps to eliminate the metallic aftertaste, the sweetness duration of Reb D is 1.8-2.2 times longer than that of Reb M, which can effectively prolong the tail section of the sweetness and make it closer to the natural sweetness of sucrose; at the same time, Reb D has a certain bitter masking effect, which can neutralize the slight metallic taste of Reb M at high concentration; Reb A accelerates the sweetness perception and improves the sensitivity of the sweetness onset, although Reb A itself has a certain bitter aftertaste, but it can improve the onset speed of sweetness perception at low concentration, so that the sweetness is perceived faster and closer to the instant sweetness of sucrose.

[0028] In the steviol glycoside compound system, Reb M, Reb D and Reb A constitute the basic framework of the sweetness, which provides a sweetness profile close to sucrose or sucralose. However, the steviol glycoside compound system itself still has some sensory defects, such as bitter aftertaste and metallic taste. Therefore, further, the present application adds the flavor modification combination of amino acid + nucleotide + yeast extract, which forms a multi-level and multi-dimensional synergistic cooperation with the steviol glycoside, and realizes the overall optimization of the sweet quality.

[0029] For the ternary synergistic system of amino acids, nucleotides and yeast extract, specifically: Regarding the inhibition of aftertaste: The present application uses small molecule amino acids such as L-alanine and glycine to competitively bind to the active sites of the human tongue bitter taste receptors (TAS2R4 / TAS2R14 / TAS2R39) activated by steviol glycosides (especially Reb A), blocking the binding of bitter taste molecules to the receptors, having a steric hindrance effect, and the amino acids change the conformation of the receptors, reducing their affinity with bitter ligands. Therefore, amino acids significantly reduce the intensity of the bitter signal, especially the inhibition of delayed aftertaste.

[0030] Regarding the inhibition of metallic taste: The metallic aftertaste of steviol glycosides is related to the complexation of hydroxyl groups and other groups in the molecule with saliva metal ions (such as Cu 2+ , Zn 2+ ). L-alanine, glycine, organic acids (such as lactic acid, succinic acid) and polypeptides in yeast extract can preferentially chelate free metal ions, reducing their interaction with steviol glycosides, eliminating metallic off-flavors, and improving the purity of mouthfeel.

[0031] In addition, the combination of amino acids + nucleotides + yeast extract can also optimize the sweetness kinetics and flavor fullness: (1) Accelerate sweetness: Nucleotides (IMP / GMP) activate the umami receptor T1R1 / T1R3, thereby enhancing the sensitivity of the adjacent sweet receptor T1R2 / T1R3, thereby lowering the sweet taste threshold, causing the sweet taste to "burst" instantly; (2) Natural attenuation: Short peptides (<1 kDa) in yeast extract delay the residence time of steviol glycosides in taste buds through physical adsorption, thereby avoiding sudden drops in sweetness, while amino acids (such as proline) promote saliva flushing, and the combination of the three achieves a "smooth decline" in sweetness, similar to the sucrose decay curve; (3) Umami synergistic amplification: IMP / GMP + free glutamate / aspartate in yeast extract + added alanine / glycine synergistically amplify the umami effect, IMP / GMP enhances the umami intensity of glutamate through T1R1 / T1R3 receptor, and alanine / glycine further amplifies the umami thickness; (4) Off-flavor masking and flavor rounding: Taste peptides (such as gamma-glutamyl peptides) and Maillard reaction products (melanoidins) in yeast extract can provide a baking and caramelization flavor background, and superimpose the umami of nucleotides and the sweetness of amino acids (alanine itself is sweet), making the unpleasant flavor "wrapped" in a complex umami / alcoholic substrate, and the intensity of the off-flavor is reduced in sensory evaluation.

[0032] The present application introduces a specific ternary synergistic system of amino acids, nucleotides and yeast extract, which not only masks off-flavors, but also optimizes the onset and decay of sweetness.

[0033] In some preferred embodiments, the components of the sweetener composition include, by weight percentage: 0.001%-0.5% amino acid, 0.0001%-0.05% nucleotide, 0.01%-2.0% yeast extract, and the balance of composite steviol glycosides.

[0034] wherein the amount of amino acid added is 0.001%-0.5%, for example, can be 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, etc., based on the total weight of the sweetener composition being 100%; wherein the amount of nucleotide added is 0.0001%-0.05%, for example, can be 0.0001%, 0.0005%, 0.001%, 0.005%, 0.01%, 0.015%, 0.02%, 0.025%, 0.03%, 0.035%, 0.04%, 0.045%, 0.05%, etc., based on the total weight of the sweetener composition being 100%; wherein the amount of yeast extract added is 0.01%-2.0%, for example, can be 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, etc., based on the total weight of the sweetener composition being 100%; On the basis of the above scheme, further preferably, the components of the sweetener composition include, by weight percentage: 0.1-0.5% amino acid, 0.01-0.05% nucleotide, and 0.1-1.5% yeast extract, and the balance of composite steviol glycosides.

[0035] The components of the composite steviol glycosides include, by weight percentage: 5%-10% rebaudioside A, 30%-35% rebaudioside D, and the balance of rebaudioside M.

[0036] wherein the amount of rebaudioside D added is 30%-35%, for example, can be 30%, 31%, 32%, 33%, 34%, 35%, etc., based on the total weight of the composite steviol glycosides being 100%; wherein the amount of rebaudioside A added is 5%-10%, for example, can be 5%, 6%, 7%, 8%, 9%, 10%, etc., based on the total weight of the composite steviol glycosides being 100%; The amount of rebaudioside M added is 55-65%, for example, 55%, 60%, 65%, etc., based on the total weight of the reconstituted steviol glycosides being 100%.

[0037] In some preferred embodiments, the weight ratio of the amino acid, the nucleotide and the yeast extract is 10-100:0.1-1:10-300. When the specific amino acid, the nucleotide and the yeast extract are compounded with steviol glycosides in a specific ratio, a significant synergistic flavor improvement effect is produced.

[0038] The "10-100" can be, for example, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, etc. The "0.1-1" can be, for example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, etc. The "10-300" can be, for example, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, etc.

[0039] In some preferred embodiments, the yeast extract includes at least one of low-salt, flavor-rich bread yeast extract and beer yeast extract.

[0040] The second aspect of the present application provides a preparation method of a sweetener composition, which includes the following steps: mixing reconstituted steviol glycosides, amino acid, nucleotide and yeast extract to obtain the sweetener composition.

[0041] Specifically, the preparation process of the sweetener composition in the present application is as follows: reconstituted steviol glycosides, amino acid, nucleotide, yeast extract and optional filler dietary fiber are mixed in a predetermined ratio in a dry mixer or a liquid dissolving tank (depending on the final product form) to obtain a uniform mixture.

[0042] The third aspect of the present application provides the use of a sweetener composition or a sweetener composition prepared by the preparation method in the preparation of food.

[0043] The sweetener composition provided by the present application is applied to food and beverages that need to reduce sugar and heat, including but not limited to: beverages: carbonated drinks, juice drinks, tea drinks, sports drinks, flavored water; dairy products: flavored yogurt, lactic acid bacteria drinks, ice cream; baked goods: cookies, cakes, fillings; candies: hard candies, soft candies, chocolates; condiments: salad dressings, ketchup; others: jams, canned foods, health foods.

[0044] The sweetener composition provided by the present application has the following advantages: 1. Excellent off-taste masking: The present application deeply eliminates the liquorice off-taste, after-bitterness and metal aftertaste of steviol glycosides by introducing a ternary synergistic system of specific amino acids, nucleotides and yeast extract, and the perception of undesirable flavors is significantly reduced in sensory evaluation.

[0045] 2. Optimized sweetness profile: fast onset of sweetness, more natural sweetness of sucrose, no tailing phenomenon.

[0046] 3. Full and round flavor: amino acids (such as L-alanine, glycine) reduce bitter perception by inhibiting bitter receptor activation; nucleotides (such as IMP, GMP) enhance umami perception and improve flavor thickness; yeast extract provides a natural flavor matrix, forming a "flavor wrapping effect", introducing umami and natural fermentation flavor, and the overall taste is more mellow and harmonious, without being thin or hollow.

[0047] 4. Naturally derived ingredients: the main flavor modifiers (amino acids, nucleotides, yeast extract) are naturally occurring or naturally derived ingredients, which meet the clean label trend.

[0048] 5. Application universality: the present application can achieve high-end flavor effect by using a small amount of efficient flavor modifiers on the basis of relatively low-cost steviol glycoside raw materials (such as RebA, RebD), avoiding the high cost problem caused by complete reliance on high-purity RebM, and the composition form is flexible (liquid, powder), which is easy to add in different food systems.

[0049] The present application is further illustrated by the following examples. Unless otherwise specified, the materials in the examples are prepared according to existing methods or directly purchased from the market.

[0050] The steviol glycosides used in the following examples and comparative examples are all from Beijing Green Gold Bio Co., Ltd., the purity of rebaudioside A (Reb A) is 97%, the purity of rebaudioside D (Reb D) is 95%, and the purity of rebaudioside M (Reb M) is 95%.

[0051] L-alanine was purchased from Jiangsu Changjing Bioengineering Co., Ltd., glycine was purchased from Shandong Furuishun Biological Technology Co., Ltd., nucleotides were purchased from Xi'an Youlandabio Technology Co., Ltd., and yeast extract was purchased from Angel Yeast Co., Ltd.

[0052] Example 1 The sweetener composition provided in this example includes the following components in percentage by weight: 0.2% amino acid (weight ratio of glycine to L-alanine is 1:1), 0.02% nucleotide (5'-inosine acid disodium), 0.3% yeast extract (baker's yeast extract), and the balance of composite steviol glycoside; wherein the components of the composite steviol glycoside include 8% rebaudioside A, 32% rebaudioside D, and the balance of rebaudioside M in percentage by weight; The preparation process of the composite steviol glycoside is as follows: mixing the formula amount of rebaudioside A, rebaudioside D, and rebaudioside M to obtain the composite steviol glycoside.

[0053] The preparation process of the sweetener composition is as follows: Mixing the formula amount of amino acid, nucleotide, yeast extract, filler, and composite steviol glycoside in a dry blender to obtain the sweetener composition powder.

[0054] Example 2 The sweetener composition provided in this example is different from that of Example 1 in that: The sweetener composition includes the following components in percentage by weight: 0.1% amino acid (weight ratio of glycine to L-alanine is 1:1), 0.01% nucleotide, 0.1% yeast extract, and the balance of composite steviol glycoside.

[0055] Example 3 The sweetener composition provided in this example is different from that of Example 1 in that: The sweetener composition includes the following components in percentage by weight: 0.5% amino acid (weight ratio of glycine to L-alanine is 1:1), 0.05% nucleotide, 1.5% yeast extract, and the balance of composite steviol glycoside.

[0056] Example 4 The sweetener composition provided in this example is different from that of Example 1 in that: The sweetener composition includes the following components in percentage by weight: 0.001% amino acid (weight ratio of glycine to L-alanine is 1:1), 0.0001% nucleotide, 0.01% yeast extract, and the balance of composite steviol glycoside.

[0057] Example 5 This example provides a sweetener composition, which is different from example 1 in that: The sweetener composition includes the following components in weight percentage: 0.5% amino acid (glycine and L-alanine in a weight ratio of 1:1), 0.05% nucleotide, 2.0% yeast extract, and the balance of composite steviol glycosides.

[0058] Example 6 This example provides a sweetener composition, which is different from example 1 in that: The components of the composite steviol glycosides include 5% rebaudioside A, 30% rebaudioside D, and the balance of rebaudioside M in weight percentage.

[0059] Example 7 This example provides a sweetener composition, which is different from example 1 in that: The components of the composite steviol glycosides include 10% rebaudioside A, 35% rebaudioside D, and the balance of rebaudioside M in weight percentage.

[0060] Example 8 This example provides a sweetener composition, which is different from example 1 in that: The components of the composite steviol glycosides include 3% rebaudioside A, 40% rebaudioside D, and the balance of rebaudioside M in weight percentage.

[0061] Example 9 This example provides a sweetener composition, which is different from example 1 in that: The components of the composite steviol glycosides include 15% rebaudioside A, 25% rebaudioside D, and the balance of rebaudioside M in weight percentage.

[0062] Example 10 This example provides a sweetener composition, which is different from example 1 in that: the amino acid contains only L-alanine.

[0063] Example 11 This example provides a sweetener composition, which is different from example 1 in that: The sweetener composition includes the following components in weight percentage: 0.1% amino acid (glycine and L-alanine in a weight ratio of 1:1), 0.05% nucleotide, 0.1% yeast extract, and the balance of composite steviol glycosides.

[0064] Example 12 This example provides a sweetener composition, which is different from example 1 in that: A sweetener composition comprising the following components in percentage by weight: 0.5% amino acid (glycine and L-alanine in a weight ratio of 1:1), 0.01% nucleotide, 0.01% yeast extract, and the balance of composite steviol glycosides.

[0065] Comparative Example 1 This comparative example provides a sweetener composition, which is different from Example 1 in that the component of the sweetener composition does not contain amino acid.

[0066] Comparative Example 2 This comparative example provides a sweetener composition, which is different from Example 1 in that the component of the sweetener composition does not contain nucleotide.

[0067] Comparative Example 3 This comparative example provides a sweetener composition, which is different from Example 1 in that the component of the sweetener composition does not contain yeast extract.

[0068] Comparative Example 4 This comparative example provides a sweetener composition, which is different from Example 1 in that the component of the composite steviol glycosides does not contain rebaudioside A.

[0069] Comparative Example 5 This comparative example provides a sweetener composition, which is different from Example 1 in that the component of the composite steviol glycosides does not contain rebaudioside D.

[0070] Comparative Example 6 This comparative example provides a sweetener composition, which comprises the following components: 50% rebaudioside M, 30% rebaudioside D, 10% rebaudioside A, and 10% sweet taste modifying flavor.

[0071] Test Example Test Sample: The sweetener compositions prepared from Examples 1-12 and Comparative Examples 1-6 were used as test samples, and were respectively configured into 0.025% aqueous solution for testing, and a 5% sucrose aqueous solution was configured as a control.

[0072] Test Method: A total of 10 people in a taste evaluation group each tasted 50ml of each sample, and scored the taste evaluation, with the initial sweetness speed, peak sweetness, and overall sweetness as three scoring standards of 0-10, with higher values indicating higher scores; the four bad characteristics of aftertaste, after bitterness, metallic taste, and liquorice taste as scoring standards of -10-0, with higher values indicating higher scores. The test results are shown in Table 1.

[0073] Table 1

[0074] From the data in Table 1, it can be seen that the white sugar (sucrose) aqueous solution has the best sweetness score; from Examples 1-7, it can be seen that the sweetener aqueous solution prepared by using the rebaudioside A, rebaudioside D and rebaudioside M, amino acid, nucleotide (5'-inosinic acid disodium) and yeast extract in the optimal proportion range provided by the application has better sweetness speed, peak sweetness, overall sweetness, less aftertaste and less off-taste, and the sweetness characteristics of each dimension are closer to the sucrose aqueous solution with similar sweetness value. The sweetness comprehensive score of the steviol glycoside composition of Examples 1-12 provided by the application is better than the scheme of adding the steviol glycoside composition according to the recommended amount and modifying with sweet flavor (Comparative Example 6); from the comparison between Example 1 and Examples 8-12 and Comparative Examples 1-5, it can be seen that when the addition proportion of each component is outside the recommended range or the components are missing, the sweetness characteristics will be worse.

[0075] The sweetener composition aqueous solutions of Examples 1, 2 and 3 were prepared, sterilized at 90°C for 5 min, and then the taste before and after sterilization was compared. Through three-point inspection by 10 people, the verification results showed that there was no obvious difference between the sweetener aqueous solutions of the three schemes before and after sterilization, indicating that the sweetener composition of the scheme can withstand pasteurization.

[0076] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the application, but not to limit them; although the application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that they can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacement for part or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the application.

Claims

1. A sweetener composition characterized in that, The sweetener composition comprises the following components: a composite steviol glycoside, an amino acid, a nucleotide, and a yeast extract; The composite steviol glycoside comprises rebaudioside A, rebaudioside D, and rebaudioside M; The amino acid comprises one or more of glycine, L-alanine, L-proline, and taurine; The nucleotide comprises 5'-inosinic acid disodium and / or 5'-guanylic acid disodium.

2. The sweetener composition of claim 1, wherein, The components of the sweetener composition comprise, by weight percentage: 0.001%-0.5% amino acid, 0.0001%-0.05% nucleotide, 0.01%-2.0% yeast extract, and the balance of composite steviol glycoside.

3. The sweetener composition of claim 1, wherein, The components of the sweetener composition comprise, by weight percentage: 0.1%-0.5% amino acid, 0.01%-0.05% nucleotide, and 0.1%-1.5% yeast extract, and the balance of composite steviol glycoside.

4. The sweetener composition of claim 1, wherein, The components of the composite steviol glycoside comprise, by weight percentage: 5%-10% rebaudioside A, 30%-35% rebaudioside D, and the balance of rebaudioside M.

5. The sweetener composition of claim 1, wherein, The weight ratio of the amino acid, the nucleotide, and the yeast extract is 10-100:0.1-1:10-300.

6. The sweetener composition of claim 1, wherein, The yeast extract comprises baker's yeast extract and / or beer yeast extract.

7. The method of preparing a sweetener composition according to any one of claims 1 to 6, wherein The preparation steps thereof comprise: mixing the composite steviol glycoside, the amino acid, the nucleotide, and the yeast extract to obtain the sweetener composition.

8. The preparation method according to claim 7, characterized in that The mixing is performed using a dry mixer or a liquid dissolving tank.

9. Use of the sweetener composition of any one of claims 1-6 or the sweetener composition prepared using the preparation method of claim 7 or 8 in the preparation of food.

10. Use according to claim 9, characterized in that, The food comprises beverages, dairy products, baked goods, candies, condiments, jams, canned foods, and health foods. The food comprises beverages, dairy products, baked goods, candies, condiments, jams, canned foods, and health foods.

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