Method for improving sweetness value of carbohydrates by using aroma substance containing isoeugenol

Abstract

The invention relates to a method for increasing the sweetness value of carbohydrates by using an aroma substance containing isoeugenol, which comprises the following steps: mixing the carbohydrates and the aroma substance containing isoeugenol, and exploring the influence on the sweetness response value by using an electronic tongue and a molecular simulation technology. The aroma substance containing isoeugenol comprises isoeugenol or an isoeugenol capsule clathrate compound, the carbohydrate substance comprises cane sugar, and the isoeugenol capsule clathrate compound is an isoeugenol / gamma-cyclodextrin capsule clathrate compound. Compared with the prior art, the sweetening effect of the isoeugenol is obvious under the cane sugar concentration of 7wt%-9wt%; the sweetening effect of the isoeugenol capsule clathrate compound is higher than that of isoeugenol under the same condition, the aroma is more lasting and soft at high temperature, the sweet response value is larger, molecular docking shows that the capsule clathrate compound further strengthens the interaction between sucrose and sweet receptor protein, a theoretical support is provided for precise regulation and control of food flavor, and the isoeugenol capsule clathrate compound has good application prospects. The method can be used for developing novel food and beverage products.

Description

Technical Field

[0001] The invention relates to the technical field of taste preparation, and in particular to a method for improving the sweetness value of sugar substances by using an aroma substance containing isoeugenol. Background Art

[0002] In the current consumption and food industry landscape, low-sugar, high-value-added sweeteners are favored due to the improvement of health awareness. Consumers' requirements for sweetness quality have shifted from simple sweetness to richness, persistence and purity. Traditional sucrose is limited by its own chemical structure and flavor and is difficult to meet advanced needs. Isoeugenol is extracted from natural plants and contains active groups such as phenolic hydroxyl and allyl. It is highly safe, and its molecular structure makes it possible to interact with sweet taste receptors (sweet taste receptor proteins) and regulate taste perception.

[0003] Patent CN113040359 A discloses a method for increasing the sweetness value of a monosaccharide solution by using eugenol. The method comprises adding eugenol to a monosaccharide solution to increase the sweetness value of the monosaccharide solution. However, the eugenol system has poor stability and a short fragrance retention time, so the sweetening effect is limited. Summary of the invention

[0004] The purpose of the present invention is to provide a method for improving the sweetness value of carbohydrate substances by using aroma substances containing isoeugenol. Aroma substances containing isoeugenol can accurately improve the sweetness effect under different sugar concentration situations.

[0005] The purpose of the present invention can be achieved by the following technical solutions:

[0006] The invention provides a method for improving the sweetness value of a saccharide substance by using an aroma substance containing isoeugenol. The saccharide substance and the aroma substance containing isoeugenol are mixed.

[0007] Preferably, the specific process of mixing the sugar substance and the aroma substance containing isoeugenol is as follows: the aroma substance containing isoeugenol is heated and stirred to dissolve in propylene glycol, then mixed with the sugar substance, and heated and stirred again to dissolve, to obtain an aroma substance containing isoeugenol-sugar substance mixed solution.

[0008] More preferably, the heating temperature is 25-35°C, and more preferably 30°C.

[0009] Preferably, in the aroma substance-saccharide substance mixed solution containing isoeugenol, the concentration of the saccharide substance is 1wt% to 15wt%.

[0010] Preferably, in the aroma substance-saccharide substance mixed solution containing isoeugenol, the concentration of the aroma substance containing isoeugenol is 0.5-20 mg / Kg.

[0011] More preferably, the sugar substance includes sucrose.

[0012] Preferably, the aroma substance containing isoeugenol is isoeugenol.

[0013] Preferably, the aroma substance containing isoeugenol is an isoeugenol encapsulation compound.

[0014] Preferably, the isoeugenol encapsulation complex is an isoeugenol / γ-cyclodextrin encapsulation complex, and the isoeugenol is embedded in γ-cyclodextrin.

[0015] Preferably, the isoeugenol capsule inclusion compound is prepared by the following method: under heating and stirring conditions, dropping an isoeugenol solution into a γ-cyclodextrin solution, and refrigerating and freeze-drying to obtain the isoeugenol capsule inclusion compound.

[0016] Further preferably, the isoeugenol solution is an aqueous solution of isoeugenol.

[0017] Further preferably, the γ-cyclodextrin solution is an aqueous solution of γ-cyclodextrin.

[0018] Preferably, the heating and stirring conditions are: heating temperature is 30-45° C., stirring speed is 600-900 rpm, and stirring time is 6-8 h.

[0019] More preferably, the heating and stirring conditions are: heating temperature is 30-45° C., stirring speed is 800 rpm, and stirring time is 7 h.

[0020] Preferably, the refrigeration temperature is -70 to -90°C, and the refrigeration time is 1.5 to 2.5 hours.

[0021] More preferably, the refrigeration temperature is -80°C and the refrigeration time is 2 hours.

[0022] Preferably, the freeze-drying temperature is -40 to -60°C, the freeze-drying pressure is 15 to 25 Pa, and the freeze-drying time is 40 to 56 hours.

[0023] Further preferably, the freeze-drying temperature is -50°C, the freeze-drying pressure is 20Pa, and the freeze-drying time is 48h.

[0024] Preferably, the molar concentration ratio of the isoeugenol solution to the γ-cyclodextrin solution is 1:(1.5-2.5).

[0025] Further preferably, the molar concentration ratio of the isoeugenol solution to the γ-cyclodextrin solution is 1:2.

[0026] The present invention utilizes aroma substances containing isoeugenol to increase the sweetness value of carbohydrate substances, and uses encapsulation technology to further optimize the physical and chemical properties and release characteristics of isoeugenol. As a natural flavor, the sweetening effect of isoeugenol can enrich the types of sweeteners, and it has antibacterial, antiseptic, and flavoring functions, which can reduce the use of other additives. Encapsulation technology can interact with specific amino acid residue sites of sweet taste receptor proteins through hydrogen bonds, hydrophobic effects, etc., to enhance the sweetness of carbohydrate substances, which meets the market demand for innovative sweet products. Compared with the prior art, the encapsulation of isoeugenol by the encapsulation of the present invention has the advantages of stability and sustained release, and has a better sweetening effect than unencapsulated isoeugenol.

[0027] Isoeugenol contains active groups such as phenolic hydroxyl and allyl groups, which can form hydrogen bonds with specific amino acid residues of sweet taste receptor proteins, induce conformational changes in receptor proteins, make sucrose binding sites more compatible, and enhance the binding ability of sucrose and receptor proteins. Through the direct action of active groups and the induction of spatial structural changes in the receptor protein and sucrose binding area, sucrose is promoted to bind more stably.

[0028] Although cyclodextrin does not produce hydrogen bonds with sugar and receptor proteins, it can produce steric hindrance and isolation effects, restrict the movement of isoeugenol, affect the free movement of sucrose molecules, and make them aggregate or align to a certain extent, thereby increasing the probability of collision and binding between sucrose molecules and sweet taste receptor proteins, enhancing binding specificity and stability, and prolonging the transmission time of sweet taste signals, so that consumers can feel a more lasting and stronger sweet taste. At the same time, there are multiple synergistic effects of interactions between the encapsulation compound and the receptor protein, which triggers the conformational changes of the receptor protein. Through conformational adaptation, energy transfer and signal transduction pathway regulation, the binding force between sucrose and receptor proteins is enhanced, while the way the receptor protein recognizes and responds to sucrose is changed, making the sucrose binding site more exposed and adapted, thereby enhancing the perception of sweetness.

[0029] The eugenol used in the prior art has a different molecular structure from isoeugenol, and the way and effect of its interaction with sweet taste receptor proteins may be different. The stability of the eugenol system is poor and the fragrance retention time is short. After the isoeugenol in the present invention is made into an encapsulated compound, the stability is improved and the fragrance is more lasting and soft. The formation of the encapsulated compound changes the release characteristics of isoeugenol, so that it can interact with sweet taste receptors more effectively, enhance sweet taste perception, and also protect isoeugenol, reducing its loss or odor generation during processing and storage.

[0030] The present invention also obtains the response value of the aroma substance containing isoeugenol to the sweetness of the carbohydrate substance through electronic tongue technology and molecular simulation, so as to explore whether isoeugenol or isoeugenol capsule inclusion compound can achieve the hypoglycemic effect and examine its influence on the sweetness level of carbohydrate substances in taste perception. Traditional sweetness evaluation relies on artificial sensory evaluation methods, which have the problems of strong subjectivity, susceptibility to environmental influences, low efficiency, lack of unified standards, etc. With the development of science and technology, the combination of electronic tongue and molecular simulation technology has been applied in the field of food quality testing, which has the advantages of analyzing taste mechanism, screening and optimizing formula, reducing cost and risk, good repeatability, etc., providing a more reliable basis for product development and quality control.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] (1) The present invention improves the sweetness value of the sugar substance by mixing the sugar substance with the aroma substance containing isoeugenol. The aroma substance containing isoeugenol can accurately improve the sweetness effect under different sugar concentration situations.

[0033] (2) The present invention regulates the sweetness value of sugar substances based on the interaction between isoeugenol and sweet taste receptors. When the aroma substance containing isoeugenol is isoeugenol and the sugar substance is sucrose, isoeugenol significantly enhances sweetness at a sucrose concentration of 7wt%-9wt%, and the sweetness response value is the highest when the concentration reaches 5mg / kg.

[0034] (3) The present invention also prepares an encapsulation complex by embedding isoeugenol in γ-cyclodextrin. When the aroma substance containing isoeugenol is an isoeugenol encapsulation complex, the encapsulation complex further strengthens the interaction between the carbohydrate substance and the sweet taste receptor, and the binding is more stable, which is beneficial to further enhance the sweetness signal transmission and sweetness experience. Under the same conditions, the encapsulation complex has a higher sweetness enhancement effect on the carbohydrate substance than isoeugenol.

[0035] (4) In the present invention, after isoeugenol is made into an encapsulated compound, its stability is improved and it can be sustained-released. Under high temperature conditions, based on its release characteristics, the isoeugenol encapsulated compound increases the amount of isoeugenol aroma released, the aroma of the aroma substance is more lasting and soft, and the sweetness response value is greater.

[0036] (5) The present invention uses electronic tongue technology and molecular simulation technology to obtain the response value of aroma substances containing isoeugenol to sweetness and verify the sweetening mechanism. It explores the effect of aroma substances containing isoeugenol on the perceived sweetness level of sugar substances under different sugar concentration situations, and achieves the purpose of lowering blood sugar and precisely enhancing the effect by adjusting the content of aroma substances containing isoeugenol. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 is a scanning electron micrograph of the isoeugenol capsule inclusion compound in Example 2;

[0038] Figure 2 The infrared spectrum of γ-cyclodextrin, isoeugenol and their encapsulation complex;

[0039] Figure 3 The electronic tongue test results of isoeugenol and sucrose solutions with different concentrations are shown in the figure;

[0040] Figure 4 The electronic tongue test results of the isoeugenol-sucrose mixed solution and the isoeugenol capsule inclusion compound-sucrose mixed solution at 25° C. when the sucrose concentration is 7wt% and 9wt%;

[0041] Figure 5 The electronic tongue test results of the isoeugenol-sucrose mixed solution and the isoeugenol capsule inclusion compound-sucrose mixed solution at 35° C. and sucrose concentrations of 7wt% and 9wt%;

[0042] Figure 6 This is the sucrose / isoeugenol / sweet taste receptor protein interaction map;

[0043] Figure 7 This is a diagram of the interaction between sucrose / isoeugenol encapsulation complex and sweet taste receptor protein (in the diagram, 1-sucrose; 2-specific amino acid residue site of sweet taste receptor protein; 3-isoeugenol; 4-γ-cyclodextrin). DETAILED DESCRIPTION

[0044] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. This embodiment is implemented based on the technical solution of the present invention, and provides a detailed implementation method and specific operation process, but the protection scope of the present invention is not limited to the following embodiments.

[0045] Unless otherwise specified, the reagents, methods, instruments and equipment used in the present invention are conventional reagents, methods, instruments and equipment in the art. Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0046] Example 1

[0047] A method for improving the sweetness value of a carbohydrate substance by using an aroma substance containing isoeugenol. In this embodiment, the aroma substance containing isoeugenol is isoeugenol. The specific method is to mix the carbohydrate substance and isoeugenol.

[0048] In this embodiment, the sugar substance is sucrose.

[0049] The specific process is as follows: take 0.1g of isoeugenol in an aviation cup, add propylene glycol to make up to 100g, heat to 30°C and stir until completely dissolved to obtain a mixed solution A. Take 10g of mixed solution A, add distilled water to make up to 100g, heat to 30°C and stir until completely dissolved to obtain a mixed solution B. Take different volumes of mixed solution B, add different masses of sucrose, add distilled water to make up to 100g, heat and stir until completely dissolved, and obtain a series of isoeugenol-sucrose mixed solutions with different sucrose concentrations and different isoeugenol concentrations, wherein the isoeugenol concentrations are 0.5mg / kg, 1mg / kg, 5mg / kg, 10mg / kg, and 20mg / kg, respectively, and the sucrose concentrations are 1wt%, 3wt%, 5wt%, 7wt%, 9wt%, 11wt%, 13wt%, and 15wt%, respectively.

[0050] Example 2

[0051] A method for improving the sweetness value of a carbohydrate substance by using an aroma substance containing isoeugenol. In this embodiment, the aroma substance containing isoeugenol is an isoeugenol capsule inclusion compound. The specific method is to mix the carbohydrate substance and the isoeugenol capsule inclusion compound. The specific process is as follows:

[0052] (1) Preparation of isoeugenol encapsulation compound

[0053] Isoeugenol and γ-CD (γ-cyclodextrin) were dissolved in 50 g of distilled water at a molar ratio of 1:2 to prepare an isoeugenol solution and a γ-CD solution. The isoeugenol solution was dropped into the hot γ-CD solution, and the solution was magnetically stirred at 40°C and 800 rpm for 7 hours using a magnetic stirrer. The solution was refrigerated at -80°C for 2 hours, and freeze-dried at -50°C and 20 Pa for 48 hours to obtain an isoeugenol / γ-cyclodextrin capsule inclusion complex powdered solid. The powdered solid sample was stored in a desiccator for later use.

[0054] (2) Mixing the sugar substance and the isoeugenol encapsulation compound.

[0055] In this embodiment, the sugar substance is sucrose.

[0056] The specific process is as follows: 0.1g of the prepared isoeugenol capsule inclusion compound is taken into an aviation cup, propylene glycol is added to make the volume to 100g, heated to 30°C and stirred until completely dissolved to obtain a mixed solution A. 10g of mixed solution A is taken and distilled water is added to make the volume to 100g, heated to 30°C and stirred until completely dissolved to obtain a mixed solution B. Different volumes of mixed solution B are added with different masses of sucrose, and then distilled water is added to make the volume to 100g, heated and stirred until completely dissolved, to obtain a series of isoeugenol capsule inclusion compound-sucrose mixed solutions with different sucrose concentrations and different isoeugenol capsule inclusion compound concentrations, wherein the concentrations of the isoeugenol capsule inclusion compound are 0.5mg / kg, 1mg / kg, 5mg / kg, 10mg / kg, and 20mg / kg, respectively, and the concentrations of sucrose are 1wt%, 3wt%, 5wt%, 7wt%, 9wt%, 11wt%, 13wt%, and 15wt%, respectively.

[0057] 1. The performance of the encapsulated compound prepared in Example 2 was tested.

[0058] The capsule inclusion compound was analyzed by scanning electron microscopy. An appropriate amount of the capsule inclusion compound sample was evenly dispersed in a conductive glue or a suitable sample stand to ensure that the powdered sample was evenly dispersed and flat without agglomeration, and the microscopic morphology was observed by scanning electron microscopy. The results are shown in Figure 2. Figure 1 As shown, the isoeugenol inclusion complex presents a block structure with uneven sizes.

[0059] Fourier transform infrared analysis was performed on the encapsulation complex. γ-CD and the inclusion complex were mixed with dry KBr, ground and pressed into tablets in an agate mortar using an FTIR spectrometer (Thermo Scientific Nicolet iS20, USA). The encapsulation complex liquid was dropped between KBr crystal plates, and the spectrum was scanned in the range of 4000-400 cm -1 , resolution 4cm -1 , the average number of scans is 32 times.

[0060] The results are as follows Figure 2 As shown, in the spectrum of isoeugenol molecule (red curve), 3507 cm -1 The broad band is attributed to the OH stretching vibration of the hydroxyl group of isoeugenol and the hydrogen bonding between molecules; 2937cm -1 This characteristic peak is attributed to the stretching vibration of the methyl CH in isoeugenol. This characteristic peak reflects the presence of the methyl group in the molecule and its vibration characteristics. -1 and 1511cm -1 The peaks are attributed to the benzene ring structure in the isoeugenol molecule. This is a typical characteristic peak of aromatic compounds and is closely related to the skeleton vibration and electron cloud distribution of the benzene ring. -1The peak at may be related to the stretching vibration of the ether bond (COC), which is attributed to the methoxy group (-OCH3) in the molecular structure of isoeugenol.

[0061] In the spectrum of γ-cyclodextrin (black curve), 3379 cm -1 The peak at 2926 cm is attributed to the stretching vibration of the hydroxyl group (-OH) in γ-cyclodextrin. -1 It is a typical vibration peak of the hydrocarbon chain in the cyclodextrin structure, which belongs to the stretching vibration of the methylene group (-CH2-). The appearance of this peak reflects the structural characteristics and vibration mode of the hydrocarbon chain in the cyclodextrin molecule; 1028cm -1 It is related to the stretching vibration of the carbon-oxygen bond (COC) in cyclodextrin, which is one of the common characteristic peaks of carbohydrate compounds.

[0062] In the infrared spectrum of isoeugenol and its inclusion complex (blue curve), the spectral study of the interaction between isoeugenol and γ-cyclodextrin found a series of characteristic changes that can prove the formation of inclusion complexes between the two. -1 The disappearance of some characteristic absorption peaks at 1260cm may be due to the overlap with the stronger spectral band of γ-cyclodextrin, which is then covered up. The disappearance of this peak is one of the important evidences that the intermolecular interaction is enhanced and the molecular structure changes after the inclusion complex is formed. -1 The absorption peak intensity at 1597cm is reduced and slightly shifted. This is because the non-planar swinging vibration of CO on the double bond in the isoeugenol molecule is restricted after the inclusion complex is formed, and the chemical environment changes, affecting the vibration frequency and intensity of the chemical bond. -1 The red shift of the absorption peak at γ-CD may be due to the interaction between the benzene ring of isoeugenol and the cavity of γ-cyclodextrin caused by the inclusion reaction, which affected the electron cloud distribution and vibration of the benzene ring, and then caused the change of peak intensity. The interaction between the benzene ring and the cyclodextrin cavity is one of the key factors in the formation of the inclusion complex. At the same time, considering that the content of isoeugenol in the inclusion complex is relatively low, the -OH stretching vibration peak of γ-CD has a blue shift phenomenon, from the original 3379cm-1 to 3360cm-1. This shift means that the chemical environment of γ-CD has changed. During the inclusion process, the interaction between isoeugenol and γ-cyclodextrin affects the electron cloud distribution and hydrogen bond network of the hydroxyl group, thereby causing the change of the position of the -OH stretching vibration peak. This blue shift phenomenon further confirms the formation of the inclusion complex and the existence of intermolecular interactions. All the above signs indirectly confirm that isoeugenol was successfully encapsulated by γ-cyclodextrin.

[0063] 2. The mixed solution obtained in Example 1 and Example 2 was subjected to electronic tongue detection.

[0064] Prepare the test standard solution: add 0.045g tartaric acid and 2.2365g potassium chloride to ultrapure water and add distilled water to make up to 1000mL, which is used as the sweetness reference solution for electronic tongue detection.

[0065] Prepare blank control sucrose solution D: take different masses of sucrose, add distilled water to make up to 100 g, heat to 30°C and stir until completely dissolved to obtain 1wt%, 3wt%, 5wt%, 7wt%, 9wt%, 11wt%, 13wt%, and 15wt% sucrose solutions.

[0066] The prepared standard solution was used as the electronic tongue sweetness reference solution and detected by GL1 sweetness sensor. The sweetness response values ​​of blank sucrose solution D and isoeugenol capsule inclusion complex-sucrose mixed solution or isoeugenol-sucrose mixed solution were tested. Each sample was tested 5 times in a cycle, and the average value of the last 3 tests was taken as the test result.

[0067] The electronic tongue test results of Example 1 and Example 2 are as follows: Figures 3 to 5 As shown in Tables 1 to 4.

[0068] Table 1 Sweetness response value of isoeugenol-sucrose mixed solution (25℃)

[0069]

[0070] Table 2 Sweetness response value of isoeugenol-sucrose mixed solution (35℃)

[0071]

[0072] Table 3 Sweetness response value of isoeugenol encapsulation compound-sucrose mixed solution (25℃)

[0073]

[0074] Table 4 Sweetness response value of isoeugenol encapsulation compound-sucrose mixed solution (35°C)

[0075]

[0076] from Figure 3 It can be seen that the sweetness response value of different gradient sucrose changes in the trend, the concentration of sucrose solution increases, the electronic tongue sweetness response value increases. Isoeugenol has different sweetening effects at different sugar concentrations.

[0077] As can be seen from Table 1, at 25°C and 7wt%-9wt% sucrose concentration, the sucrose sweetness response value increases with the increase of isoeugenol concentration, showing an overall sweetening effect; in 7wt% sucrose solution, when the isoeugenol concentration reaches 5mg / kg, the sweetness response value is the highest, and then decreases with the increase of concentration; in 9wt% sucrose solution, when the isoeugenol concentration reaches 5mg / kg, the sweetness response value is increased by 10.10% compared with the blank sucrose solution, and then decreases with the increase of concentration. For 11wt%-15wt% sucrose solution, the sweetening effect of isoeugenol exists but is weak, because the high sugar concentration itself has a high sweetness intensity, which limits the sweetening effect of isoeugenol. In 11wt% sucrose solution, adding a higher concentration of isoeugenol increases the sweetness response value by about 3.43%; in 15wt% sucrose solution, the highest increase is about 3.86%.

[0078] Figure 4 and 5 The sweetness response value variation trend of isoeugenol-sucrose mixed solution and isoeugenol capsule inclusion compound-sucrose mixed solution at high (35°C) and low (25°C) temperatures when the sucrose concentration is 7wt% and 9wt%. Because the isoeugenol sucrose solution has the best sweetening effect at a sucrose concentration of 7wt%-9wt%, low and high temperature sweetness tests were conducted on the isoeugenol-sucrose mixed solution and isoeugenol capsule inclusion compound-sucrose mixed solution of this concentration. At 25°C, the sweetness response value of the isoeugenol capsule inclusion compound-sucrose mixed solution is significantly higher than that of the isoeugenol-sucrose mixed solution. At the same sugar concentration and addition amount, its sweetness intensity is 3.17% higher than that of the isoeugenol-sucrose mixed solution. At 35°C, based on the release characteristics, the capsule inclusion compound makes the isoeugenol aroma more lasting and soft, and the sweetness response value is larger. Under high temperature conditions, the capsule gradually dissolves, the release of the isoeugenol aroma increases, and the sweetness is stronger. This may be because the formation of the encapsulation complex changes the release characteristics of isoeugenol, allowing it to interact more effectively with sweet taste receptors, thereby enhancing sweetness perception. In addition, the encapsulation complex may also play a certain protective role for isoeugenol, reducing its loss or odor generation during processing and storage, further improving its performance in sweetness enhancement.

[0079] 3. Molecular docking test: Detect the molecular interaction mode and binding affinity between sucrose and sweet taste receptor protein in the presence of isoeugenol or isoeugenol / γ-cyclodextrin capsule inclusion complex.

[0080] Figure 6 , Figure 7is the docking result, in the figure, 1 is sucrose; 2 is the specific amino acid residue site of the sweet taste receptor protein (including SER-105, SER-165, GLU-145, GLU-178, THR-179, LEU-243, PHE-159, PHE-514, HIS-515, HIS-239, ALA-238 shown in the figure); 3 is isoeugenol; 4 is γ-cyclodextrin. It can be seen that in the presence of isoeugenol, the binding energy of sucrose and receptor protein is greatly reduced from -7.615 to -9.841. At the same time, in the presence of isoeugenol / γ-cyclodextrin capsule inclusion complex, the number of hydrogen bonds connecting sucrose and sweet taste protein increases significantly. The phenomenon of reduced binding energy and increased hydrogen bonds in the presence of isoeugenol / γ-cyclodextrin encapsulation complex fully demonstrates that the interaction between sucrose and sweet proteins has been greatly enhanced, and the combination of the two is more stable, which makes them more difficult to dissociate in complex and changeable physiological or external environments, thus facilitating their continued function. From the perspective of taste perception, this change will significantly enhance the transmission process of sweetness signals, allowing the brain to receive stronger sweetness stimulation, thereby allowing individuals to have a richer and more distinct sweetness experience, which undoubtedly provides a solid theoretical support for the precise regulation of food flavor.

[0081] The method provided by the present invention for improving the sweetness value of carbohydrate substances by using aroma substances containing isoeugenol can be applied to actual food production, and the specific processing process is as follows:

[0082] 1. Raw material processing

[0083] 1. Determination and dosage of aroma substances: Select isoeugenol or its encapsulated compound according to the food processing characteristics and target sweetness value, determine the addition amount with reference to experimental data, and make fine adjustments according to the formula in actual application.

[0084] 2. Preparation of sugar substances: Select appropriate sucrose and crush it as needed to facilitate dissolution.

[0085] 2. Mixing, dissolving and processing

[0086] 1. Dissolving and mixing: Dissolve the aroma substances in propylene glycol at a specific temperature, speed and time, then mix with sucrose and other raw materials according to the formula, and heat and stir until uniform.

[0087] 2. Control of processing temperature and time: For high-temperature processed foods, control the temperature according to their characteristics, and for foods that are not resistant to high temperatures, keep processing at low temperatures; reasonably arrange the timing of adding aroma substances, and ensure that foods with short processing time are quickly and evenly dispersed.

[0088] 3. Quality Control, Packaging and Storage

[0089] 1. Quality inspection: Regular sampling during production, use electronic tongue to measure sweetness value, and make timely adjustments if it is not consistent; organize sensory evaluation and combine instrument analysis to evaluate aroma and taste.

[0090] 2. Packaging and storage: Select packaging according to the characteristics of food, control storage conditions, keep it cool, dry, low temperature and low humidity, and refrigerate special foods as required to ensure stable product quality.

[0091] In summary, the present invention explores the sweetening effect of aroma substances containing isoeugenol at different sugar concentrations. The results show that isoeugenol has a sweetening effect at sucrose concentrations above 7wt%, and the sweetening is obvious in the concentration range of 7wt%-9wt%. When the sucrose concentration exceeds 9wt%, the sweetening is limited by the high sugar concentration. Under the same conditions, the sweetness response value of the isoeugenol capsule inclusion compound-sucrose mixed solution is better than that of the isoeugenol-sucrose mixed solution, and the sweetening effect of the isoeugenol capsule inclusion compound is even better. The sweetening mechanism was confirmed at the molecular level through molecular simulation. The present invention can provide more theoretical support and technical means for the development of new, healthy and delicious food and beverage products.

[0092] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A method for improving the sweetness value of carbohydrates using an aroma substance containing isoeugenol, characterized in that: The sugar substance and the aroma substance containing isoeugenol are mixed.

2. A method for improving the sweetness value of carbohydrates using an aroma substance containing isoeugenol according to claim 1, characterized in that: The specific process of mixing the sugar substance and the aroma substance containing isoeugenol is as follows: the aroma substance containing isoeugenol is heated and stirred to dissolve in propylene glycol, then mixed with the sugar substance, and heated and stirred again to dissolve, to obtain an aroma substance containing isoeugenol-sugar substance mixed solution.

3. A method for improving the sweetness value of carbohydrates using an aroma substance containing isoeugenol according to claim 2, characterized in that: In the aroma substance-saccharide mixed solution containing isoeugenol, the concentration of the saccharide is 1wt% to 15wt%; in the aroma substance-saccharide mixed solution containing isoeugenol, the concentration of the aroma substance containing isoeugenol is 0.5 to 20 mg / Kg.

4. The method for improving the sweetness value of carbohydrates by using an aroma substance containing isoeugenol according to claim 1, characterized in that: The sugar substance includes sucrose.

5. The method for improving the sweetness value of carbohydrates by using an aroma substance containing isoeugenol according to claim 1, characterized in that: The aroma substance containing isoeugenol is isoeugenol.

6. The method for improving the sweetness value of carbohydrates by using an aroma substance containing isoeugenol according to claim 1, characterized in that: The aroma substance containing isoeugenol is an isoeugenol capsule inclusion compound.

7. A method for improving the sweetness value of carbohydrates using an aroma substance containing isoeugenol according to claim 6, characterized in that: The isoeugenol encapsulation complex is an isoeugenol / γ-cyclodextrin encapsulation complex, and the isoeugenol is embedded in the γ-cyclodextrin.

8. The method for improving the sweetness value of carbohydrates by using an aroma substance containing isoeugenol according to claim 6, characterized in that: The isoeugenol capsule inclusion compound is prepared by the following method: under heating and stirring conditions, an isoeugenol solution is dripped into a γ-cyclodextrin solution, and the isoeugenol capsule inclusion compound is obtained after refrigeration and freeze-drying.

9. The method for improving the sweetness value of carbohydrates by using an aroma substance containing isoeugenol according to claim 8, characterized in that: The heating and stirring conditions are: the heating temperature is 30 to 45°C, the stirring speed is 600 to 900 rpm, and the stirring time is 6 to 8 hours; the refrigeration temperature is -70 to -90°C, and the refrigeration time is 1.5 to 2.5 hours; the freeze-drying temperature is -40 to -60°C, the freeze-drying pressure is 15 to 25 Pa, and the freeze-drying time is 40 to 56 hours.

10. The method for improving the sweetness value of carbohydrates by using an aroma substance containing isoeugenol according to claim 8, characterized in that: The molar concentration ratio of the isoeugenol solution to the gamma-cyclodextrin solution is 1:(1.5-2.5).

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