Composition for reducing sugar and modifying flavor as well as preparation method and application of composition

Abstract

The invention provides a composition for reducing sugar and modifying flavor, which is prepared from the following components in parts by weight: 13 to 20 parts of yeast extract, 32 to 40 parts of glucosyl stevioside, 0.05 to 0.08 part of neohesperidin dihydrochalcone, 0.2 to 0.4 part of African arrowroot extract and 25 to 30 parts of sucrose flavor essence. The sweetener can replace traditional sweeteners such as white granulated sugar and high fructose corn syrup to achieve the purpose of clean sugar reduction, and can also replace traditional artificially synthesized sweeteners such as aspartame and acesulfame potassium to solve the problems that the traditional artificially synthesized sweeteners are low in sweetening speed, obvious in aftertaste and lack of mellow sweet taste, and the sweetener is suitable for industrial production. Meanwhile, the problems of insufficient flavor release and the like caused by reduction of the white granulated sugar of the product can be solved.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, and in particular to a composition for sugar reduction and flavor modification, a preparation method and application thereof. Background Art

[0002] As consumers around the world increasingly prioritize their health, reducing sugar intake has become a widespread concern. According to market research firms, the global sugar reduction market has already reached billions of dollars and is expected to continue growing in the coming years. Furthermore, governments and organizations are promoting sugar reduction initiatives. For example, the World Health Organization recommends that daily sugar intake should not exceed 10% of total energy intake, and several countries are also introducing relevant policies and standards. Sugar reduction has become a trend in the global food and beverage industry, representing a market with enormous potential for growth.

[0003] Sugar substitutes are becoming increasingly common across various food categories, but their safety and flavor profile remain controversial. Currently, sugar reduction in the food industry primarily relies on synthetic sweeteners and sugar alcohols, but their safety requires further research. Against this backdrop, natural sweeteners are becoming increasingly popular. However, these sweeteners are often expensive and lack flavor. They also have a slow onset of sweetness, a noticeable aftertaste, an off-flavor, a lack of richness in sweetness, and a bland flavor. Currently, they cannot completely replace the taste of sugar and fail to meet consumer taste preferences. Summary of the Invention

[0004] The present invention addresses the problems of existing sugar substitutes in the prior art, such as slow sweetening, pronounced aftersweetness, safety risks, off-flavor, lack of rich sweetness, and bland flavor. The present invention provides a composition, preparation method, and application for sugar reduction and flavor modification. The present invention primarily utilizes glucosyl steviol glycoside, a modified product of the natural sweetener steviol glycoside, and utilizes other raw materials to address the problems of existing sugar reduction technologies, such as slow sweetening, pronounced aftersweetness, off-flavor, lack of rich sweetness, and bland flavor, in sugar substitutes.

[0005] Specifically, the present invention proposes the following technical solutions: Technical Solution 1: A composition for sugar reduction and flavor modification, characterized in that, in parts by weight, the composition comprises: 13-20 parts of yeast extract, 32-40 parts of glucosyl steviol glycoside, 0.05-0.08 parts of neomethyl hesperidin dihydrochalcone, 0.2-0.4 parts of African arrowroot extract, and 25-30 parts of sucrose flavor essence.

[0006] Technical Solution 2: The composition for sugar reduction and flavor modification according to Technical Solution 1, characterized in that, in parts by weight, the composition comprises: 15-18 parts of yeast extract, 32-38 parts of glucosyl steviol glycosides, 0.06-0.07 parts of neomethyl hesperidin dihydrochalcone, 0.25-0.35 parts of African arrowroot extract, and 26-29 parts of sucrose flavor essence; Preferably, the composition comprises, by weight, 18.5-19 parts of yeast extract, 35-36 parts of glucosyl steviol glycoside, 0.075-0.08 parts of neomethyl hesperidin dihydrochalcone, 0.3-0.33 parts of African arrowroot extract, and 27-28 parts of sucrose flavor essence.

[0007] Technical Solution 3: The composition for sugar reduction and flavor modification according to Technical Solution 1 or 2, characterized in that the purity of the neomethyl hesperidin dihydrochalcone is ≥96%.

[0008] Technical Solution 4: The composition for sugar reduction and flavor modification according to any one of Technical Solutions 1-3, characterized in that the composition further comprises a carrier; Preferably, the carrier is 9-35 parts; Further preferably, the carrier is selected from one or more of the group consisting of polydextrose, starch, modified starch and colloid; More preferably, the starch is selected from one or more of the group consisting of tapioca starch, sweet potato starch and potato starch; And / or, the modified starch is one or more selected from the group consisting of oxidized hydroxypropyl starch, acetate starch and acetylated starch; And / or, the colloid is selected from one or more substances consisting of pectin, gum arabic and xanthan gum.

[0009] Technical Solution 5: A method for preparing the composition for sugar reduction and flavor modification according to any one of Technical Solutions 1 to 4, characterized in that the method comprises the following steps: S1, preparation of yeast extract; S2, yeast extract, glucosyl steviol glycoside, neomethyl hesperidin dihydrochalcone, African arrowroot extract and sucrose flavor essence are mixed.

[0010] Technical Solution 6: The preparation method according to Technical Solution 5 is characterized in that, in step S1, the preparation of the yeast extract comprises the following steps: S11, yeast milk autolysis; S12, the yeast milk after autolysis is subjected to enzymatic hydrolysis by protease and glucanase in sequence, and after enzymatic hydrolysis, solid-liquid separation is performed to obtain a light phase; S13, microfiltering the light phase and then drying it.

[0011] Technical Solution 7: The preparation method according to Technical Solution 6, characterized in that, in step S11, the yeast milk is obtained by fermenting a strain of Saccharomyces cerevisiae; Preferably, the strain is Saccharomyces cerevisiae FX-2 strain, with a deposit number of CCTCC NO: M 2016418, which is deposited in the China Center for Type Culture Collection (CCTCC).

[0012] Technical Solution 8: The preparation method according to Technical Solution 6 or 7 is characterized in that, in step S11, the autolysis temperature is 75~95°C; and / or the autolysis time is 0.5~3h.

[0013] Technical Solution 9: The preparation method according to any one of Technical Solutions 6-8, characterized in that, in step S12, the amount of protease added is 0.5-2.0% based on the dry matter mass of the yeast milk; Preferably, the protease comprises one or both of papain and alkaline protease; Further preferably, the enzymatic activity of papain is ≥400,000 U / g, preferably 400,000-440,000 U / g; and / or, the enzymatic activity of alkaline protease is ≥ 100,000 U / g, preferably 100,000-110,000 U / g; More preferably, the enzymatic hydrolysis temperature is 40-70°C; And / or, the enzymatic hydrolysis time is 5 to 20 hours.

[0014] Technical Solution 10: The preparation method according to any one of Technical Solutions 6-9, characterized in that in step S12, the amount of glucanase added is 0.5-2.0% based on the dry matter mass of yeast milk; Preferably, the enzymatic activity of the glucanase is ≥27,000 U / g, preferably 27,000-29,700 U / g; and / or, the enzymatic hydrolysis temperature is 30-60°C; And / or, the enzymatic hydrolysis time is 10 to 20 hours.

[0015] Technical Solution 11: The preparation method according to any one of Technical Solutions 6-10, characterized in that in step S13, the microfiltration adopts pressure filtration at room temperature with a pressure of 0.05-0.2 MPa; And / or, the dry matter content of the yeast extract obtained after drying is 96%-98%.

[0016] Technical Solution 12: The preparation method according to any one of Technical Solutions 5-11, characterized in that, in step S2, it further comprises adding a carrier and then mixing; Preferably, the mixing time is 20-30 min, and after mixing, the mixture is passed through a 100-150 mesh sieve.

[0017] Technical Solution 13: A composition for sugar reduction and flavor modification prepared by the preparation method described in any one of Technical Solutions 5-12.

[0018] Technical Solution 14: Use of the composition for sugar reduction and flavor modification described in any one of Technical Solutions 1-4 or 13 in food.

[0019] Technical Solution 15: The application according to Technical Solution 14 is characterized in that the food includes beverages, bread, cakes and candies.

[0020] Technical Solution 16: A beverage, characterized in that the beverage includes the composition for sugar reduction and flavor modification described in any one of Technical Solutions 1-4 or 13.

[0021] Technical Solution 17: The beverage according to Technical Solution 16 is characterized in that the beverage includes a milk beverage and a plant protein beverage.

[0022] The beneficial effects of the present invention include: The present invention provides a composition for sugar reduction and flavor modification that can replace traditional sweeteners such as white sugar and fructose syrup, achieving clean sugar reduction. The present invention can also replace traditional sweeteners such as aspartame and acesulfame potassium, improving the slow onset of sweetness, pronounced aftersweetness, and lack of richness in sweetness associated with traditional sugar substitutes such as aspartame. It also improves the lack of flavor release caused by reducing the amount of white sugar in the product. DETAILED DESCRIPTION

[0023] The technical solutions of the present invention are further described in detail below with reference to specific embodiments and comparative examples, but the present invention is not limited to the following technical solutions.

[0024] The present invention provides a composition for reducing sugar and modifying flavor. The composition comprises, by weight, 13 to 20 parts of yeast extract, 32 to 40 parts of glucosyl steviol glycoside, 0.05 to 0.08 parts of neomethyl hesperidin dihydrochalcone, 0.2 to 0.4 parts of African arrowroot extract, and 25 to 30 parts of sucrose flavor essence.

[0025] The main sweetener of this product is glucosyl steviol glycoside, which is derived from natural stevioside by grafting glucosyl residues from starch onto steviol glycosides with the help of glucosyltransferase. Each stevioside molecule contains two to three glucose grafts. Glucosyl steviol glycoside not only shares the characteristics of natural stevioside, which is non-toxic and has very low calories, but more importantly, it solves the problem of natural stevioside's bitterness and overly herbal flavor.

[0026] In some specific embodiments, the mass content of glucosyl steviol glycoside in glucosyl steviol glycoside is 75%-99%; Preferably, based on the mass of the glucosyl steviol glycoside, the glucosyl steviol glycoside further contains 0.1%-4% rebaudioside A, and / or 0.1-4% stevioside, and / or 0.1%-20% maltodextrin, and / or 0.1%-3% ash, and / or 0.1-5% moisture; More preferably, the glucosyl steviol glycoside uses the glucosyl steviol glycoside product model TSF04 produced by Guilin Laiyin Biotechnology Co., Ltd.

[0027] The neomethyl hesperidin dihydrochalcone in the composition is derived from citrus flavonoids such as neohesperidin and naringin, which are found in citrus fruits. It offers a high sweetness, a refreshing taste, and minimal caloric value. Neomethyl hesperidin dihydrochalcone can be used to compensate for the slow sweetening effect of glucose-based steviol glycosides, bringing the product's sweetness onset closer to that of white sugar.

[0028] The yeast extract in the composition is used to improve the herbal flavor and aftersweetness of glucosyl steviol glycosides, and can also improve the off-flavor and aftersweetness of neomethyl hesperidin dihydrochalcone, giving the product a softer, fuller and more layered sweetness sensory presentation.

[0029] The African arrowroot extract in the composition provides some sweetness and enhances the sensory perception of fat. For dairy products, the African arrowroot extract can provide a natural creamy mouthfeel, making the product more mellow. The main sweetener in the African arrowroot extract is thaumatin.

[0030] In some specific embodiments, the African arrowroot extract can be prepared by any conventional method or purchased commercially; Preferably, the mass content of thaumatin in the African arrowroot extract is 50%-99%; Further preferably, based on the mass of the African arrowroot extract, the African arrowroot extract further contains 0.1%-35% ash, and / or 0.1%-17% carbohydrates, and / or 1%-6% water; More preferably, the African arrowroot extract uses the African arrowroot extract model 14051-15 produced by Beijing Yibisi (Beijing) Botanical Medicine Technology Co., Ltd.

[0031] The sucrose flavor essence in the composition imparts sucrose flavor to the reduced-sugar product, thereby improving the problem that the reduced-sugar product lacks natural sucrose flavor.

[0032] In some specific embodiments, the sucrose flavor comprises 76-77% maltodextrin, 14-16% sucrose, 4-6% glucose, 1-3% sugarcane extract, 0.8-1.2% citric acid, 0.25-0.35% vanillin, 0.04-0.06% ethyl maltol, 0.04-0.06% acetal, 0.008-0.012% edible salt and 0.08-0.12% β-damascenone, wherein the sugarcane extract can be obtained by commercial purchase or conventional preparation method.

[0033] In some specific embodiments, the preparation of the yeast extract in the composition comprises the following steps: S11, yeast milk autolysis; S12, the yeast milk after autolysis is subjected to enzymatic hydrolysis by protease and glucanase in sequence, and after enzymatic hydrolysis, solid-liquid separation is performed to obtain a light phase; S13, microfiltering the light phase and then drying it.

[0034] In step S11, yeast milk is prepared by the following method: S111, activating the FX-2 strain of Saccharomyces cerevisiae to obtain seed yeast; S112, fermenting the seed yeast obtained in step S111, centrifuging and collecting the heavy phase to obtain yeast milk.

[0035] Wherein, in step S111, the activation temperature is 28-30°C, and / or the culture is carried out at 150-200 rpm for 12-24 hours, and / or the culture medium is selected from YPD medium; In step S112, the fermentation temperature is 28-30°C, and / or the fermentation time is 10-12 hours, and / or the initial fermentation pH is 4.0-4.8; in step S112, the fermentation medium includes 8.5-9.5 L of bottom water, 0.35-0.45 L of a phosphorus source, 1.0-1.2 L of a nitrogen source, and 1.1-1.3 L of a carbon source; Wherein, according to the mass of solute contained in grams (g) per liter (L) of bottom water, the bottom water includes 0.09-0.12 g / L ZnSO4 and 0.012-0.014 g / L CuSO4•5H2O; The phosphorus source is an ammonium dihydrogen phosphate solution with a mass concentration of 8-12%, and the volume L of the solution is measured based on the volume of water; The nitrogen source is an ammonium sulfate solution with a mass concentration of 18-22%, and the volume L of the solution is measured based on the volume of water. The volume or mass of the nitrogen source does not take into account the amount from ammonium dihydrogen phosphate; the carbon source is a mixed solution of glucose and molasses with a mass concentration of 28-32%, and the volume L of the solution is measured based on the volume of water, wherein the mass ratio of glucose to molasses is (0.8-1.2):(0.8-1.2).

[0036] The composition further includes a carrier, which is intended to ensure that other raw materials can be evenly dispersed and prevent agglomeration.

[0037] In some specific embodiments, the weight percentage of the yeast extract in the flavor composition for sugar reduction and flavor modification can be any value between 10 and 20, such as 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0038] In other specific embodiments, the weight percentage of glucosyl steviol glycoside in the composition for sugar reduction and flavor modification can be any value between 30 and 40: 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0039] In other specific embodiments, the weight percentage of neomethyl hesperidin dihydrochalcone in the composition for sugar reduction and flavor modification can be any value between 0.05 and 0.08: 0.05, 0.06, 0.07, 0.08, 0.09, 0.10, 0.11, 0.12, 0.13, 0.14 or 0.15, or a weight percentage within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0040] In other specific embodiments, the weight proportion of the African arrowroot extract in the composition for sugar reduction and flavor modification can be any value between 0.2 and 0.4: 0.2, 0.22, 0.24, 0.26, 0.28, 0.3, 0.32, 0.34, 0.36, 0.38 or 0.4, or a weight proportion within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0041] In other specific embodiments, the weight proportion of the sucrose flavor in the composition for sugar reduction and flavor modification can be any value between 25 and 30: 25, 25.5, 26, 26.5, 27, 27.5, 28, 28.5, 29, 29.5 or 30, or a weight proportion within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0042] The saccharomyces cerevisiae used in the embodiment of the present invention ( Saccharomyces cerevisiae ) FX-2 strain was isolated from fermented dough, which contains a variety of wild fungi. The fermented dough was used as a sample to prepare a dough extract. A pure strain was isolated by the dilution plate separation method. The results of 16S rRNA sequencing showed that the sequence homology was greater than 99%, thus confirming that the strain isolated by the present invention belongs to Saccharomyces cerevisiae ( Saccharomycescerevisiae ), named Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) FX-2 strain, deposited with the China Center for Type Culture Collection (CCTCC) on August 1, 2016, with accession number CCTCC NO: M 2016418. The isolation and identification methods for this strain have been disclosed in patent application publication number CN108220175A. Unless otherwise specified, the various reagents and instruments used in the examples and comparative examples of the present invention are conventional The sources of the instruments and reagents used in the examples and comparative examples of the present invention are shown in Table 1 below.

[0043] Table 1 Example 1 A composition for sugar reduction and flavor modification Example 1-1 1. Preparation of Yeast Extract (1) Yeast milk production Strain activation: Remove the glycerol tube of Saccharomyces cerevisiae FX-2 from the -80°C culture storage cabinet and quickly thaw in a 37°C water bath. Immediately after thawing, take 200 μL of the glycerol culture solution and inoculate it into 1 L of YPD liquid medium. Incubate in a shaker at 28°C and 150 rpm for 24 hours until the surface of the culture solution becomes turbid. This completes the activation of the FX-2 strain and yields 1 L of seed yeast.

[0044] Yeast milk production: 1 L of the above-mentioned seed yeast was added to a 45-L fermenter. The 45-L fermenter was filled with 9 L of sterilized bottom water (1 g ZnSO₄, 0.12 g CuSO₄·5H₂O, and 9 L of water) to bring the initial volume of the fermenter to 10 L. The initial pH was adjusted to 4.0–4.8. During fermentation, phosphorus, nitrogen, and carbon sources were fed continuously. The phosphorus source was a 10% aqueous solution of ammonium dihydrogen phosphate (ADP) at a uniform rate of 40 mL / h for the first 10 h of fermentation, for a total of 400 mL. The nitrogen source was a 20% aqueous solution of ammonium sulfate (AMSO) at a rate of 37 mL / L for the first 3 h, 92 mL / L for 4–6 h, and 119 mL / L for 7–12 h. A total of 1100 mL of nitrogen was fed continuously. The carbon source was a 30% aqueous solution of glucose and molasses in a 1:1 ratio. 1200 ml of the carbon source was added co-fluidically, with the rate of addition controlled to maintain an alcohol content between 0.05 and 0.15% during fermentation. The seed yeast was fermented under aseptic airflow for 12 hours at 30°C. After fermentation, the fermentation broth was separated into solids and liquids using a disc separator, and the heavy phase was washed twice with equal amounts of water to obtain yeast milk.

[0045] (2) Yeast milk autolysis Keep the yeast milk at 75°C for 3 hours to autolyze by the enzyme system contained in the yeast itself.

[0046] (3) Enzymatic hydrolysis of yeast milk after autolysis 0.5% by weight of papain, based on the dry weight of the yeast milk, was added to the yeast milk and enzymatically hydrolyzed at 40°C for 20 hours. After the protease hydrolysis was completed, 0.5% by weight of glucanase, based on the dry weight of the yeast milk, was added and enzymatically hydrolyzed at 30°C for 20 hours. After the enzymatic hydrolysis, solid-liquid separation was performed to obtain the light phase.

[0047] (4) The light phase is finely filtered through a microfiltration system using a 100 nm microfiltration membrane. After microfiltration, the yeast extract is spray-dried to obtain a yeast extract having a dry matter content of 96%.

[0048] 2. Preparation of Compositions for Sugar Reduction and Flavor Modification The composition for sugar reduction and flavor modification includes: 15 g yeast extract, 32 g glucose-syl steviol glycoside, 0.06 g neomethyl hesperidin dihydrochalcone, 0.25 g African arrowroot extract and 26 g sucrose flavor essence, and the rest is carrier polydextrose, totaling 100 g. The formula is shown in Table 2.

[0049] Yeast extract, glucosyl steviol glycoside, neomethyl hesperidin dihydrochalcone, African arrowroot extract, sucrose flavor and polydextrose are fully mixed in a three-dimensional mixer for 20 minutes. The mixed material is passed through a 100-mesh sieve, and the sieve-free material is packaged and inspected to obtain a composition for sugar reduction and flavor modification.

[0050] Example 1-2 1. Preparation of Yeast Extract (1) Yeast milk production Same as Example 1-1.

[0051] (2) Yeast milk autolysis The yeast milk was kept at 95°C for 0.5 h and then autolyzed.

[0052] (3) Enzymatic hydrolysis of yeast milk after autolysis 2.0% by weight of alkaline protease, based on the dry weight of the yeast milk, was added to the yeast milk and enzymatic hydrolysis was carried out at 70°C for 5 hours. After the enzymatic hydrolysis was completed, 2.0% by weight of glucanase, based on the dry weight of the yeast milk, was added and enzymatic hydrolysis was carried out at 60°C for 10 hours. After the enzymatic hydrolysis, solid-liquid separation was performed to obtain the light phase.

[0053] (4) The light phase is finely filtered through a microfiltration system using a 100 nm microfiltration membrane. After microfiltration, the yeast extract is spray-dried to obtain a yeast extract having a dry matter content of 98%.

[0054] 2. Preparation of Compositions for Sugar Reduction and Flavor Modification The composition for sugar reduction and flavor modification includes: 20 g yeast extract, 40 g glucose-syl steviol glycoside, 0.08 g neomethyl hesperidin dihydrochalcone, 0.4 g African arrowroot extract, 30 g sucrose flavor essence, and the rest is carrier polydextrose, totaling 100 g. The formula is shown in Table 2.

[0055] Yeast extract, glucosyl steviol glycosides, neomethyl hesperidin dihydrochalcone, African arrowroot extract, sucrose flavor, and polydextrose are mixed and then thoroughly mixed in a three-dimensional mixer for 30 minutes. The mixed material is passed through a 150-mesh sieve, and the sieve-free material is packaged and inspected to obtain a composition for sugar reduction and flavor modification.

[0056] Examples 1-3 1. Preparation of Yeast Extract Same as Example 1-1.

[0057] 2. Preparation of Compositions for Sugar Reduction and Flavor Modification The composition for sugar reduction and flavor modification includes: 19g yeast extract, 38g glucosyl steviol glycoside, 0.075g neomethyl hesperidin dihydrochalcone, 0.35g African arrowroot extract, 29g sucrose flavor, and the remainder is carrier polydextrose, totaling 100g. The formula is shown in Table 2. The preparation method is the same as in Example 1-1.

[0058] Examples 1-4 1. Preparation of Yeast Extract Same as Example 1-1.

[0059] 2. Preparation of Compositions for Sugar Reduction and Flavor Modification The composition for sugar reduction and flavor modification includes: 18g yeast extract, 35g glucosyl steviol glycoside, 0.07g neomethyl hesperidin dihydrochalcone, 0.3g African arrowroot extract, 27g sucrose flavor, and the remainder is carrier polydextrose, totaling 100g. The formula is shown in Table 2. The preparation method is the same as in Example 1-1.

[0060] Examples 1-5 1. Preparation of Yeast Extract Same as Example 1-1.

[0061] 2. Preparation of Compositions for Sugar Reduction and Flavor Modification The composition for sugar reduction and flavor modification includes: 18g yeast extract, 37g glucosyl steviol glycoside, 0.07g neomethyl hesperidin dihydrochalcone, 0.28g African arrowroot extract, 28g sucrose flavor, and the remainder is carrier polydextrose, totaling 100g. The formula is shown in Table 2. The preparation method is the same as in Example 1-1.

[0062] Examples 1-6 1. Preparation of Yeast Extract Same as Example 1-1.

[0063] 2. Preparation of Compositions for Sugar Reduction and Flavor Modification A composition for sugar reduction and flavor modification includes: 10g yeast extract, 30g glucosyl steviol glycoside, 0.05g neomethyl hesperidin dihydrochalcone, 0.2g African arrowroot extract, and 25g sucrose flavor. The remainder is polydextrose, a carrier, for a total of 100g. The formula is shown in Table 2. The preparation method is the same as in Example 1-1.

[0064] Comparative Example 1 Compared with Example 1-1, the composition does not contain yeast extract, and the rest is the same as Example 1-1. The composition of the composition is shown in Table 2.

[0065] Table 2 Application Example 1: A milk beverage Milk beverages were prepared according to the recipes in Table 3. Recipe 1 used a combination of acesulfame potassium and aspartame as a sugar substitute. This combination is a classic sugar substitute and is closer to white sugar in terms of sweetness, but the safety of aspartame is controversial. Recipe 2 used a combination of acesulfame potassium and sucralose as a sugar substitute. This combination is similar to acesulfame potassium and aspartame, but its sweetness is not as close to white sugar as the combination of acesulfame potassium and aspartame. Recipes 3-9 added the compositions for sugar reduction and flavor modification prepared in Examples 1-1 to 1-6 and Comparative Example 1 to acesulfame potassium and sucralose as sugar substitutes, making their sweetness closer to the combination of acesulfame potassium and aspartame.

[0066] Table 3 The preparation method of the milk beverage is as follows: (1) Preparation of emulsion concentrate: Heat 40% drinking water to 60°C, slowly pour skim milk powder and whole milk powder into the drinking water, stir briefly until the milk powder is completely dispersed, and then let it stand for 30 minutes to hydrate and prepare the emulsion concentrate.

[0067] (2) Preparation of glue: dry-mix white sugar, compound stabilizer, sodium citrate and sodium tripolyphosphate, then heat the mixture to 80°C with drinking water 6 times the mass of the dry-mixed material, start the shearing and stirring equipment, slowly pour in the dry-mixed material, and shear and stir for 15 minutes until no particles are visible to the naked eye to prepare the glue.

[0068] (3) Mixing: Mix the emulsion concentrate and the glue solution, cool to below 25°C, and add drinking water to 80% (800g) of the total mass of the raw materials to obtain a premixed liquid.

[0069] (4) Acid adjustment: Dilute citric acid and phosphoric acid with drinking water to obtain 10% concentration of citric acid solution and phosphoric acid solution respectively, and slowly pour the citric acid solution and phosphoric acid solution into the premixed liquid in turn.

[0070] (5) Flavoring: Add sweeteners and flavors, and add drinking water to a dosage of 1000 g to obtain a mixed liquid.

[0071] (6) Homogenization: Heat the mixed liquid to 65°C and homogenize it at a pressure of 250 Bar.

[0072] (7) Sterilization and filling: Sterilize at 128℃ and then fill.

[0073] 2. Sensory evaluation of the prepared milk beverage Fifteen professional tasters were selected to conduct a blind taste evaluation of the milk beverages of formulas 1-9. The sensory content included: sweetness burst, sweetness purity, aftersweetness, sweetness mellowness, overall flavor release and overall preference. The evaluation criteria are shown in Table 4, and the evaluation results are shown in Table 5.

[0074] Table 4 Sensory evaluation standards Table 5 Sensory evaluation results The sensory evaluation in Table 5 shows that Formulations 3-8, in addition to acesulfame potassium and sucralose as sugar substitutes, respectively, added the compositions for sugar reduction and flavor modification prepared in Examples 1-1 to 1-6. Compared to Formulation 2, which only used acesulfame potassium and sucralose as sugar substitutes, Formulations 3-8 (corresponding to Examples 1-1 to 1-6) scored higher than Formulation 2 in terms of overall sweetness, sweetness burst, sweetness purity, aftersweetness, sweetness body, overall flavor release, and overall preference. These scores were close to the sensory evaluation of Formulation 1, a classic sugar substitute solution using acesulfame potassium and aspartame. Formulations 4 and 5 (corresponding to Examples 1-2 and 1-3) performed best, achieving the highest overall preference scores and being closest to the classic sugar substitute solution of acesulfame potassium and aspartame. Compared to Formulation 3, the composition in Formulation 9, which did not contain yeast extract, scored lower than Formulation 3 in terms of sweetness purity, aftersweetness, sweetness body, overall flavor release, and overall preference. Yeast extract is used to improve the herbal flavor and aftersweetness of glucosyl steviol glycosides, giving the product a softer, fuller and more layered sweetness sensory presentation.

[0075] Application Example 2: A plant protein beverage 1. Preparation of plant protein beverages Plant protein beverages were prepared according to the recipes in Table 6. Recipe 1 used a combination of acesulfame potassium and sucralose as a sugar substitute, but its sweetness was inferior to that of white sugar. Recipes 2-8 added the sugar reduction and flavor modification compositions prepared in Examples 1-1 to 1-6 and Comparative Example 1 to acesulfame potassium and sucralose as sugar substitutes, resulting in a sweetness closer to that of white sugar.

[0076] Table 6 The preparation method of the plant protein beverage is as follows: (1) Preparation of cereal slurry: 50% by weight of drinking water was heated to 75°C, black sesame paste, peanut butter, puffed black rice flour, coconut milk powder and rice protein were slowly poured into the drinking water, and the mixture was kept warm and stirred for 15 minutes to ensure that the starch materials were fully gelatinized (gelatinization refers to the process of mixing starch materials in water and heating them, causing starch granules to swell and collapse, forming a viscous and uniform transparent paste solution), and the cereal slurry was obtained; (2) Preparation of glue: dry mix xylitol, compound stabilizer, edible salt and malt extract, then heat the mixture to 80°C with drinking water 6 times the mass of the dry mix, start the shearing and stirring equipment, slowly pour in the dry mix, and shear and stir for 15 minutes until no particles are visible to the naked eye to prepare the glue.

[0077] (3) Mixing: Mix the cereal slurry and the glue solution evenly, keep the material temperature at 65°C, then slowly add the yeast protein and continue stirring for 5 minutes to obtain a mixed slurry.

[0078] (4) Flavoring: Add sweeteners, flavors and the combination, add drinking water to the amount of ingredients to 1000 g, and obtain a semi-finished plant protein beverage.

[0079] (5) Homogenization: Heat the semi-finished product to 65°C and homogenize twice at a pressure of 400 Bar; (6) Sterilization and filling: Sterilize at 138℃ and then fill.

[0080] 2. Sensory evaluation of the prepared plant protein beverage Fifteen professional tasters were selected to conduct a blind taste evaluation of the plant protein beverages of formulas 1-10. The sensory content included: sweetness burst, sweetness purity, aftersweetness, sweetness mellowness, overall flavor release and overall preference. The evaluation criteria are shown in Table 7, and the evaluation results are shown in Table 8.

[0081] Table 7 Sensory evaluation standards Table 8 Sensory evaluation results The sensory evaluation in Table 8 shows that Formula 2-8, in addition to acesulfame potassium and sucralose as sugar substitutes, added the compositions for sugar reduction and flavor modification prepared in Examples 1-1 to 1-6, respectively. Compared to Formula 1, which only used acesulfame potassium and sucralose as sugar substitutes, Formula 2-8 (corresponding to Examples 1-1 to 1-6) scored higher in overall sweetness, sweetness burst, sweetness purity, aftersweetness, sweetness body, overall flavor release, and overall preference than the sensory evaluation of the sugar substitute using acesulfame potassium and sucralose. Among them, Formulas 3 and 4 (corresponding to Examples 1-2 and 1-3) performed the best, with the highest overall preference scores.

[0082] Compared to Formula 2, Formula 8, which lacks yeast extract, scored lower in sensory evaluation for sweetness purity, aftersweetness, sweetness richness, overall flavor release, and overall preference than Formula 2. Yeast extract improves the herbal flavor and aftersweetness of the glucosyl steviol glycosides, giving the product a softer, fuller, and more layered sweetness.

[0083] It is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A composition for sugar reduction and flavor modification, characterized in that: The composition comprises, by weight, 13 to 20 parts of yeast extract, 32 to 40 parts of glucosyl steviol glycoside, 0.05 to 0.08 parts of neomethyl hesperidin dihydrochalcone, 0.2 to 0.4 parts of African arrowroot extract, and 25 to 30 parts of sucrose flavor essence; The glucosyl steviol glycoside is prepared by grafting glucosyl residues on starch onto steviol glycoside.

2. The composition for sugar reduction and flavor modification according to claim 1, characterized in that The composition comprises, by weight, 18 to 20 parts of yeast extract, 35 to 40 parts of glucosyl steviol glycoside, 0.07 to 0.08 parts of neomethyl hesperidin dihydrochalcone, 0.28 to 0.4 parts of African arrowroot extract, and 27 to 30 parts of sucrose flavor essence; Preferably, the composition comprises, by weight, 19-20 parts of yeast extract, 38-40 parts of glucosyl steviol glycoside, 0.075-0.08 parts of neomethyl hesperidin dihydrochalcone, 0.35-0.4 parts of African arrowroot extract, and 29-30 parts of sucrose flavor essence.

3. The composition for sugar reduction and flavor modification according to claim 1, characterized in that The purity of the new methyl hesperidin dihydrochalcone is ≥96%.

4. The composition for sugar reduction and flavor modification according to claim 1, characterized in that The composition further comprises a carrier; Preferably, the carrier is 9-35 parts; More preferably, the carrier is selected from one or more of the group consisting of polydextrose, starch, modified starch and colloid.

5. A method for preparing the composition for sugar reduction and flavor modification according to claim 1, characterized in that: The method comprises the following steps: S1, preparation of yeast extract; S2, yeast extract, glucosyl steviol glycoside, neomethyl hesperidin dihydrochalcone, African arrowroot extract and sucrose flavor essence are mixed.

6. The preparation method according to claim 5, characterized in that In step S1, the preparation of the yeast extract includes the following steps: S11, yeast milk autolysis; S12, the yeast milk after autolysis is subjected to enzymatic hydrolysis by protease and glucanase in sequence, and after enzymatic hydrolysis, solid-liquid separation is performed to obtain a light phase; S13, microfiltering the light phase and then drying it.

7. The preparation method according to claim 6, characterized in that In step S11, the yeast milk is obtained by fermenting a strain of Saccharomyces cerevisiae; Preferably, the strain is Saccharomyces cerevisiae FX-2 strain, with a preservation number of CCTCC NO: M 2016418, which is deposited in the China Center for Type Culture Collection (CCTCC).

8. The preparation method according to claim 6, characterized in that In step S11, the autolysis temperature is 75-95° C.; and / or the autolysis time is 0.5-3 h.

9. The preparation method according to claim 6, characterized in that In step S12, Based on the dry matter mass of yeast milk, the amount of protease added is 0.5~2.0%; Preferably, the protease comprises one or both of papain and alkaline protease; Further preferably, the enzymatic hydrolysis temperature is 40-70°C; And / or, the enzymatic hydrolysis time is 5 to 20 hours.

10. The preparation method according to claim 6, characterized in that In step S12, the amount of glucanase added is 0.5-2.0% based on the dry matter mass of yeast milk; and / or, the enzymatic hydrolysis temperature is 30-60°C; And / or, the enzymatic hydrolysis time is 10 to 20 hours.

11. The preparation method according to claim 6, characterized in that In step S13, microfiltration is performed by pressurized filtration at room temperature with a pressure of 0.05-0.2 MPa; And / or, the dry matter content of the yeast extract obtained after drying is 96-98%.

12. The preparation method according to claim 5, characterized in that Step S2 further includes adding a carrier and mixing; Preferably, the mixing time is 20-30 min, and after mixing, the mixture is passed through a 100-150 mesh sieve.

13. A composition for sugar reduction and flavor modification prepared by the preparation method according to any one of claims 5 to 12.

14. Use of the composition for sugar reduction and flavor modification according to any one of claims 1 to 4 or 13 in food.

15. The use according to claim 14, characterized in that The food includes drinks, bread, cakes and candies.

16. A beverage, characterized in that The beverage comprises the composition for sugar reduction and flavor modification according to any one of claims 1 to 4 or 13.

17. The beverage according to claim 16, characterized in that The beverages include milk beverages and plant protein beverages.

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