Compound sweetening agent as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of sweetening agents, and relates to a compound sweetening agent and a preparation method and application thereof.The compound sweetening agent can significantly increase sweetness, the taste of the compound sweetening agent is similar to that of saccharose, and the compound sweetening agent is prepared from an enhancing sweetening agent, an additive, glycyrrhizic acid and / or mogroside. The compound sweetening agent is obvious in sweetness, the amount of the sweetening agent is reduced through synergistic cooperation of all the components, under the condition that the same sucrose sweetness equivalent is achieved, the dosage of the compound sweetening agent is smaller, the purpose of reducing the formula cost is achieved, and the compound sweetening agent is closer to sucrose in taste, good in solubility and free of obvious peculiar smell. The sweet taste is full and mellow, the aftersweet taste is clean, the lasting time is short, no trailing is caused, and the acceptability of consumers is improved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of sweeteners, and relates to a compound sweetener and a preparation method and application thereof. BACKGROUND

[0002] As the most traditional sweetener, sucrose is generally added to food to impart sweetness. However, in recent years, excessive sugar intake is a common health problem worldwide. The intake of free sugar, the use of sucrose in large quantities in sugary drinks, desserts, table sugar and the like leads to increasingly prominent public health problems such as obesity and diabetes.

[0003] With the improvement of global consumer health awareness, low-calorie and high-intensity sweeteners have become the most important sugar reduction solution in the food industry. Currently widely used high-intensity sweeteners mainly include artificial synthetic chemical sweeteners such as sodium saccharin, cyclamate, aspartame and sucralose, and natural sweeteners represented by stevioside, erythritol and mogroside. However, based on taste, low-calorie or non-calorie sweeteners exhibit different time characteristics, mouthfeel and the like compared with sucrose. High-intensity sweeteners, alone or in combination, can replace part or all of sucrose, thereby reducing the sucrose content and calories of food, providing sweet taste while reducing calories, and meeting the requirements of consumers for healthy diet.

[0004] However, although the sweetness of the compound sweetener is enhanced, the compound sweetener has defects in terms of mouthfeel and has a problem of aftertaste retention compared with sucrose. In addition, when the sweetener reaches a certain concentration, the linear relationship between sweetness intensity and concentration weakens, and the sweetness increases slowly with the increase of concentration. For high-intensity products, the amount needs to be increased, resulting in an increase in cost. SUMMARY

[0005] The application provides a compound sweetener and a preparation method and application thereof to solve the above technical problems. Reb M, neohesperidin dihydrochalcone, gum arabic and glycyrrhizic acid, and mogroside synergistically enhance sweetness, save cost, overcome the aftertaste problem of the compound mixture of RM and NHDC, reduce off-flavor, improve overall sweetness, and improve overall solubility. The compound sweetener of the application significantly improves overall sweetness and has a sweet taste feature closer to sucrose.

[0006] The technical solution of the application to solve the above technical problems is as follows:

[0007] The application provides a compound sweetener, which comprises an enhanced sweetener, and the enhanced sweetener comprises stevioside and neohesperidin dihydrochalcone.

[0008] Optionally, the enhanced sweetener comprises steviol glycosides and neohesperidin dihydrochalcone in a weight ratio of (89.4-99.8):(0.2-10.6).

[0009] Optionally, the weight ratio of steviol glycosides and neohesperidin dihydrochalcone can be 89.4:10.6, 92.4:7.6, 94.4:5.6, 96.4:3.6, 98.4:1.6, 99.4:0.6, 99.8:0.2, or 99.8:0.2.

[0010] Further optionally, the weight ratio of steviol glycosides and neohesperidin dihydrochalcone is 96.4:3.6.

[0011] Optionally, the complex sweetener further comprises an additive, glycyrrhizic acid, and / or mogroside.

[0012] Optionally, the complex sweetener comprises an enhanced sweetener, an additive, glycyrrhizic acid,

[0013] or, the complex sweetener comprises an enhanced sweetener, an additive, and mogroside,

[0014] or, the complex sweetener comprises an enhanced sweetener, an additive, glycyrrhizic acid, and mogroside.

[0015] Optionally, the weight ratio of the enhanced sweetener, the additive, glycyrrhizic acid, and mogroside is 92.15:(3-4):(1-3):(1-4).

[0016] Optionally, the weight ratio of the enhanced sweetener, glycyrrhizic acid, and mogroside can be 95:1:1, 95:2:1, 95:3:1, 95:1:2, 95:2:2, 95:3:2, 95:1:3, 95:2:3, 95:3:3, 95:1:4, 95:2:4, or 95:3:4.

[0017] Further optionally, the weight ratio of the enhanced sweetener, the additive, glycyrrhizic acid, and mogroside is 92.15:2.85:2:3.

[0018] Optionally, the additive is gum arabic.

[0019] Optionally, the steviol glycosides comprise one or more of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M, and rebaudioside I.

[0020] Optionally, the steviol glycosides are RA or RM or RD or RI or a mixture of RM, RI, and RD.

[0021] The application further provides a preparation method of the compound sweetener.

[0022] 1) Weigh each raw material according to the weight ratio;

[0023] 2) Mix the steviol glycosides in step 1) with NHDC; prepare an arabic gum solution with water according to a mass ratio of 1:5; add the mixture of steviol glycosides and NHDC to the arabic gum solution, and stir uniformly to obtain a slurry;

[0024] 3) Transfer the slurry in step 2) to a feed tank of a spray drying device, the inlet air temperature is 150-180℃, the outlet air temperature is 80-100℃, the feeding speed is controlled at 3-5 mL / min, and the atomization pressure is 0.1-0.3 MPa to obtain microspheres;

[0025] 4) Mix the microspheres obtained in step 3) with other raw materials in step 1), and perform airflow crushing to obtain ultrafine powder, thereby obtaining the compound sweetener.

[0026] Optionally, in step 4), the crushing pressure of the airflow crushing is 0.7 MPa, the feeding pressure is 0.7 MPa, the screw feeding rotation speed is 220 r / min, the feeding speed is 11 kg / h, the classification wheel rotation speed is 2400 r / min, and the crushing cavity temperature is 55℃.

[0027] Optionally, in step 4), the average particle size of the compound sweetener is 3-5 μm.

[0028] The application further provides an application of the compound sweetener in the preparation of food, medicine, beverage and daily chemical products.

[0029] It can be understood that the food can be beverage, baked cake, biscuit, preserved fruit, chocolate and the like, which is added to the food to provide sweetness, replace sucrose, effectively reduce calorie intake, and meet the needs of consumers for healthy food; the beverage can be carbonated beverage, juice beverage, functional beverage and tea beverage and the like, which is added to the beverage to provide sweetness, replace sucrose, effectively reduce calorie intake, and meet the needs of consumers for healthy food. In the field of medicine, the compound sweetener can be used as a taste masking agent or a flavoring agent to reduce or mask the bitterness of the medicine, and improve the oral comfort of the medicine. The daily chemical product can be toothpaste, mouthwash and the like, so that the product has sweetness and improves the use comfort of the product.

[0030] The application further provides a food containing the compound sweetener.

[0031] The application has the following beneficial effects:

[0032] 1、The compound sweetener of the present application has obvious sweetness, and realizes sweetener reduction through the synergistic cooperation of various components; in the case of achieving the same sucrose sweetness equivalent, the compound sweetener of the present application has less dosage, realizes the purpose of formula cost reduction, and has better mouthfeel close to sucrose, good solubility, no obvious off-flavor, fast sweetness, full and round sweet feeling, short and clean aftertaste, and improved consumer acceptance;

[0033] 2、The NHDC (new hesperidin dihydrochalcone) and stevioside of the present application synergistically cooperate to significantly enhance sweetness; in the case of 8% sucrose concentration with the same sweetness, the sweetness multiple of Reb M is 210 times, the sweetness multiple of the Reb M and NHDC mixture is 380 times, the sweetness multiple is increased by 81%, the total amount of sweetener required to achieve the target sweetness is effectively reduced, the cost is reduced, and the negative flavor impact on the mouthfeel caused by high concentration of single sweetener is reduced;

[0034] 3、The stevioside, Reb M, additive, glycyrrhizic acid and mogroside are compounded and synergistically cooperate to improve the flavor profile of the compound sweetener, eliminate off-flavor and long aftertaste, make the aftertaste of the compound sweetener short, improve the purity and pleasure of the overall sweetness, and show more fullness and roundness close to sucrose; and the overall solubility of the compound sweetener is also improved, which is beneficial to the application in production;

[0035] 4、The additive of the present application plays the role of adhesive, the stevioside and NHDC mixture and the additive solution as adhesive are sprayed into hot air flow by a sprayer, the solvent is rapidly evaporated, the solute forms microspheres and is dried, and microencapsulation is realized, so that the astringency and astringency caused by NHDC can be further covered, and the overall dissolution rate of stevioside and NHDC is improved; at the same time, the gum arabic plays the role of adhesion on one hand and improves the thickness of stevioside and NHDC on the other hand, fills the hollow feeling of sweetener, increases the adhesion to the oral cavity, and further improves the mouthfeel of the compound sweetener. BRIEF DESCRIPTION OF DRAWINGS

[0036] Figure 1 is the dissolution test result graph of the compound sweetener of Example 3 of the present application;

[0037] Figure 2 is the dissolution test result graph of the compound sweetener of Comparative Example 1 of the present application;

[0038] Figure 3 is the aftertaste score column chart of the compound sweetener of the present application;

[0039] Figure 4 is the flavor radar chart of the compound sweetener of Example 3 and Comparative Examples 1-4 of the present application. DETAILED DESCRIPTION

[0040] The principles and features of the present application are described below, and the examples are used to explain the present application, but not to limit the scope of the present application.

[0041] Unless otherwise specifically explained, various raw materials, reagents, instruments and equipment used in the present application can be purchased from the market or prepared by existing methods.

[0042] Unless otherwise specifically explained, the percentage (%) in the present application is expressed as a percentage by weight.

[0043] As used herein, "rebaudioside" can be abbreviated as "Reb" or "R". For example, the phrase "rebaudioside M" has the same meaning as "Reb M" or "RM". The same applies to all rebaudiosides.

[0044] As used herein, the weight ratio is the ratio of the weight between two or more raw materials, for example, the weight ratio of the enhanced sweetener, the additive and glycyrrhizic acid, mogroside is 92.15:2.85:2:3, it should be understood that 100g of the compounded sweetener is composed of 92.15g of the enhanced sweetener, 2.85g of gum arabic, 2g of glycyrrhizic acid and 3g of mogroside, wherein the enhanced sweetener is composed of stevioside and neohesperidin dihydrochalcone, and the weight ratio of stevioside to neohesperidin dihydrochalcone is 96.4:3.6, it should be understood that 100g of the compounded sweetener is composed of 88.83g of stevioside, 3.32g of NHDC, 2.85g of gum arabic, 2g of glycyrrhizic acid and 3g of mogroside. Correspondingly, 200g of the compounded sweetener is composed of 177.66g of stevioside, 6.64g of NHDC, 5.7g of gum arabic, 4g of glycyrrhizic acid and 6g of mogroside, and so on.

[0045] The sources of some raw materials of the present application are as follows:

[0046] RM, RI, RD, are from Sichuan Yingjia Hesong Technology Co., Ltd., all with a specification of 95%, NHDC is purchased from Chengdu Oukang Pharmaceutical Co., Ltd., glycyrrhizic acid is purchased from Qinghai Beili Gansu Technology Development Co., Ltd., gum arabic is purchased from Nanjing Songguan Biological Technology Co., Ltd., and mogroside is purchased from Guilin Sanleng Biological Technology Co., Ltd., with a specification of MV50.

[0047] The present application provides a compounded sweetener, which comprises an enhanced sweetener, and the enhanced sweetener comprises stevioside and neohesperidin dihydrochalcone.

[0048] Optionally, the enhancing sweetener comprises steviol glycosides and neohesperidin dihydrochalcone, and the weight ratio of the steviol glycosides and neohesperidin dihydrochalcone is (89.4-99.8):(0.2-10.6).

[0049] Optionally, the weight ratio of the steviol glycosides and neohesperidin dihydrochalcone can be 89.4:10.6, 92.4:7.6, 94.4:5.6, 96.4:3.6, 98.4:1.6, 99.4:0.6, 99.8:0.2, or 99.8:0.2.

[0050] Further optionally, the weight ratio of the steviol glycosides and neohesperidin dihydrochalcone is 96.4:3.6.

[0051] Optionally, the complex sweetener further comprises an additive, glycyrrhizic acid, and / or mogroside.

[0052] Or, the complex sweetener comprises the enhancing sweetener, the additive, and the glycyrrhizic acid,

[0053] Or, the complex sweetener comprises the enhancing sweetener, the additive, the glycyrrhizic acid, and the mogroside.

[0054] Optionally, the weight ratio of the enhancing sweetener, the additive, the glycyrrhizic acid, and the mogroside is 92.15:(3-4):(1-3):(1-4).

[0055] Optionally, the weight ratio of the enhancing sweetener, the additive, the glycyrrhizic acid, and the mogroside can be 95:1:1, 95:2:1, 95:3:1, 95:1:2, 95:2:2, 95:3:2, 95:1:3, 95:2:3, 95:3:3, 95:1:4, 95:2:4, or 95:3:4.

[0056] Further optionally, the weight ratio of the enhancing sweetener, the additive, the glycyrrhizic acid, and the mogroside is 92.15:2.85:2:3.

[0057] Optionally, the additive is gum arabic.

[0058] Optionally, the steviol glycosides are one or more of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M, and rebaudioside I.

[0059] Further optionally, the weight ratio of the steviol glycosides, NHDC, gum arabic, glycyrrhizic acid, and mogroside is 88.83:3.32:2.85:2:3.

[0060] Among them, steviol glycosides have the characteristics of high sweetness and low heat energy, and its sweetness is 250-450 times that of sucrose; Reb M (Rebaudioside M, Rebaudioside M) is one of the steviol glycosides, and its sweetness is 250-350 times that of sucrose, and it tastes sweet quickly, and the sweet taste is close to sucrose, and the aftertaste is long;

[0061] NHDC has high sweetness, low heat, refreshing taste, long aftertaste, good stability, no toxicity, fast metabolism, and the glycoside group of neohesperidin dihydrochalcone is hydrolyzed in the human body. The glycoside group does not participate in metabolism and can be used as a low-energy food sweetener;

[0062] Glycyrrhizic acid is the main active ingredient in the roots of Glycyrrhiza glabra, and belongs to triterpenoid saponins, with a sweetness of about 200 times that of sucrose, and can be used as a sweetener, flavoring agent, and flavor enhancer;

[0063] Mogroside is a natural sweetener extracted from Siraitia grosvenorii, which is natural and safe, and has multiple health benefits such as reducing blood sugar, protecting the liver, and antioxidant effects.

[0064] Gum arabic is a carbohydrate polymer that can be partially degraded in the large intestine and does not produce heat, and is a good water-soluble dietary fiber.

[0065] The person skilled in the art knows that steviol glycosides have high sweetness, and the linear relationship between sweetness intensity and concentration of added amount weakens when steviol glycosides reach a certain concentration. With the increase of the added amount, the increase in sweetness is slower, so it is necessary to increase the dosage, which leads to an increase in cost. The present applicant creatively found that when the weight ratio of Rebaudioside M to neohesperidin dihydrochalcone is (89.4-99.8):(0.2-10.6), the sweetness enhancement is obvious, the taste is sweet quickly, the sweet taste is full, but the aftertaste duration is longer, and the cost is reduced. The present applicant also creatively found that by compounding gum arabic, glycyrrhizic acid, and mogroside with RM and NHDC, the components synergize to enhance sweetness, improve the flavor profile of the compounded sweetener, eliminate off-flavors and long aftertaste, make the aftertaste time of the compounded sweetener short, and improve the purity and pleasure of the overall sweetness, which shows a fullness and roundness closer to sucrose; and the overall solubility of the compounded sweetener is also improved, which is beneficial to the application of the compounded sweetener in production.

[0066] The complex sweetener has obvious sweetness, and the components are synergistically combined to reduce the amount of sweetener, so that the amount of the complex sweetener is less in the case of achieving the same sucrose sweetness equivalent, the purpose of reducing the formula cost is achieved, and the taste is closer to sucrose, the solubility is good, there is no obvious peculiar smell, the sweetness is fast, the sweet feeling is full and round, the aftertaste is clean and short, and there is no tailing, and the acceptance of consumers is improved.

[0067] The application also provides a preparation method of the complex sweetener.

[0068] 1) The raw materials are weighed according to the weight ratio;

[0069] 2) The steviol glycoside in step 1) is mixed with NHDC, the gum arabic is prepared into a solution according to a mass ratio of 1:5, the mixture of the steviol glycoside and the NHDC is added to the gum arabic solution, and stirring is uniformly performed to obtain a slurry;

[0070] 3) The slurry in step 2) is transferred to a feed tank of a spray drying device, the inlet air temperature is 150-180 DEG C, the outlet air temperature is 80-100 DEG C, the feeding speed is controlled to be 3-5 mL / min, the atomization pressure is 0.1-0.3 MPa, and microspheres are obtained;

[0071] 4) The microspheres obtained in step 3) are mixed with other raw materials in step 1), airflow crushing is performed, ultrafine powder is obtained, and the complex sweetener is obtained.

[0072] Optionally, in step 4), the crushing pressure of the airflow crushing is 0.7 MPa, the feeding pressure is 0.7 MPa, the screw feeding rotation speed is 220 r / min, the feeding speed is 11 kg / h, the grading wheel rotation speed is 2400 r / min, and the crushing cavity temperature is 55 DEG C.

[0073] Optionally, in step 4), the average particle size of the complex sweetener is 3-5 mu m.

[0074] In step 2), the gum arabic plays a role of adhesion, so that the mixture of the RM and the NHDC is formed into microspheres through spray drying under the adhesion of the aqueous solution, thereby further covering the convergence and astringency brought by the NHDC, improving the overall dissolution rate, and the gum arabic improves the thickness of the RM and the NHDC, fills the hollow feeling of the sweetener, increases the adhesion to the oral cavity, and further improves the taste of the complex sweetener. The present inventors have unexpectedly found that, compared with adding the NHDC in step 4), the taste of the sweetener can be improved by mixing the steviol glycoside with the NHDC first, then adhering through the gum arabic, and then performing spray drying.

[0075] After airflow crushing, the taste and the dissolution rate are further improved.

[0076] The application also provides application of the complex sweetener in preparation of food, medicine, beverage and daily chemical products.

[0077] It can be understood that the food can be beverage, baked cake, biscuit, preserved fruit, chocolate and the like, which is added into the food to provide sweetness, replace sucrose, effectively reduce calorie intake and meet the demand of consumers for healthy food; the beverage can be carbonated beverage, juice beverage, functional beverage and tea beverage and the like, which is added into the beverage to provide sweetness, replace sucrose, effectively reduce calorie intake and meet the demand of consumers for healthy food. In the field of medicine, the complex sweetener can be used as a taste masking agent or a flavoring agent to reduce or mask the bitter taste of medicine and improve the oral comfort of medicine. The daily chemical product can be toothpaste, mouthwash and the like, so that the product has sweetness and improves the use comfort of the product.

[0078] The application also provides a food containing the complex sweetener.

[0079] Further, the food can be chocolate, energy bar or preserved fruit. The application will be described in detail below in combination with examples and experimental data.

[0081] Example 1

[0082] 1. In the aqueous solution at room temperature, RM, RA, RD and RI are respectively mixed to prepare a solution with a sucrose concentration equivalent to 8% sweetness, as a reference group; then RM, RA, RD, RI and NHDC are mixed in different proportions, and the mixed solution is prepared to have the same concentration as the reference group, as a test group, and the sweetness of the test group is tested. For example, when RM is mixed to prepare a solution with a sucrose concentration equivalent to 8% sweetness, the concentration of the RM solution is 0.04%, and when RM and NHDC are mixed to prepare a solution with a concentration of 0.04%, the sweetness of the test group is tested.

[0083] The specific test method is as follows: 12 sensory team members are organized, and sucrose aqueous solution is prepared to have 15 concentrations as sweetness control samples, and the concentration gradient is from 1% to 15%. The sweetness of the test sample is compared with that of the prepared sucrose aqueous solution control sample with different proportions, and the corresponding sucrose concentration is tested. The test results are shown in Table 1.

[0084] Table 1

[0085]

[0086]

[0087] As can be seen from Table 1, the sweetness of RA, RM, RD and RI is significantly enhanced after being compounded with NHDC, and the effect of RM is more obvious. The equal sweetness sucrose concentration of the reference group RM solution is 8%, while the equal sweetness sucrose concentration of the RM and NHDC mixture is higher than 8% at the same concentration, indicating that the combination of RM and NHDC has a significant sweetening effect. Among them, RM and NHDC at a weight ratio of 96.4:3.6 can achieve an equal sweetness sucrose concentration of 13.4%, and the sweetness increasing effect is most obvious.

[0088] 2. RM 95 and NHDC were compounded at a weight ratio of 96.4:3.6 to prepare different concentrations, and 12 sensory team members were organized to compare with RM 95, and the results are shown in Table 2.

[0089] Table 2

[0090]

[0091] As can be seen from Table 2, the combination of RM 95 and NHDC at a weight ratio of 96.4:3.6 has the most obvious sweetness enhancement effect.

[0092] Example 2

[0093] A compound sweetener, 100g of which comprises 88.83g of RM, 3.32g of NHDC, 2.85g of gum arabic, 1g of glycyrrhizic acid and 4g of mogroside.

[0094] A method for preparing a compound sweetener, comprising the following preparation steps:

[0095] 1. Weigh the raw materials according to the weight ratio;

[0096] 2. Mix RM and NHDC in step 1); prepare a solution of gum arabic and water at a mass ratio of 1:5; add the mixture of RM and NHDC to the gum arabic solution, stir uniformly at a speed of 300 revolutions per minute, form a uniformly dispersed liquid slurry, and obtain the slurry;

[0097] 3. Transfer the slurry in step 2) to the feed tank of the spray drying equipment, control the inlet air temperature at 170°C, the outlet air temperature at 85°C, the feeding speed at 4mL / min, and the atomization pressure at 0.2MPa, so that the slurry is atomized into fine droplets by the spray head and sprayed into the drying tower, and the microspheres formed at the bottom of the drying tower are collected to obtain the microspheres;

[0098] 4) mixing the microspheres obtained in step 3) with other raw materials in step 1), performing air flow pulverization to obtain ultrafine powder, and obtaining the compound sweetener. The average diameter of the compound sweetener is 3-5 μm; the pulverization pressure of the air flow pulverization is 0.7 MPa, the feeding pressure is 0.7 MPa, the screw feeding rotation speed is 220 r / min, the feeding speed is 11 kg / h, the grading wheel rotation speed is 2400 r / min, and the pulverization cavity temperature is 55°C.

[0099] Example 3

[0100] A compound sweetener, 100 g of the compound sweetener comprising 88.83 g of RM, 3.32 g of NHDC, 2.85 g of gum arabic, 3 g of glycyrrhizic acid, and 2 g of mogroside.

[0101] A method for preparing a compound sweetener, comprising the following preparation steps:

[0102] 1) weighing each raw material according to the weight ratio;

[0103] 2) mixing RM and NHDC in step 1); preparing a solution of gum arabic and water according to a mass ratio of 1:5; adding the mixture of RM and NHDC into the gum arabic solution, stirring uniformly at a rotation speed of 300 r / min, to form a uniformly dispersed liquid slurry, and obtaining the slurry;

[0104] 3) transferring the slurry in step 2) to a feeding tank of a spray drying device, controlling the inlet air temperature at 170°C, the outlet air temperature at 85°C, the feeding speed at 4 mL / min, and the atomization pressure at 0.2 MPa, so that the slurry is atomized into fine droplets by a spray head and sprayed into a drying tower, collecting the microspheres formed at the bottom of the drying tower, and obtaining the microspheres;

[0105] 4) mixing the microspheres obtained in step 3) with other raw materials in step 1), performing air flow pulverization to obtain ultrafine powder, and obtaining the compound sweetener. The average diameter of the compound sweetener is 3-5 μm; the pulverization pressure of the air flow pulverization is 0.7 MPa, the feeding pressure is 0.7 MPa, the screw feeding rotation speed is 220 r / min, the feeding speed is 11 kg / h, the grading wheel rotation speed is 2400 r / min, and the pulverization cavity temperature is 55°C.

[0106] Example 4

[0107] A compound sweetener, 100 g of the compound sweetener comprising 88.83 g of RM, 3.32 g of NHDC, 2.85 g of gum arabic, 3 g of glycyrrhizic acid, and 2 g of mogroside.

[0108] A method for preparing a compound sweetener, comprising the following preparation steps:

[0109] 1) weighing each raw material according to the weight ratio;

[0110] 2) mixing RM with NHDC in step 1); preparing a solution of gum arabic and water in a mass ratio of 1:5; adding the mixture of RM and NHDC into the gum arabic solution, stirring uniformly at a speed of 300 rpm to form a uniformly dispersed liquid slurry, and obtaining the slurry;

[0111] 3) transferring the slurry in step 2) to a feed tank of a spray drying device, controlling the inlet air temperature at 170℃, the outlet air temperature at 85℃, the feeding speed at 4 mL / min, and the atomization pressure at 0.2 MPa, atomizing the slurry into fine droplets through a nozzle to spray into a drying tower, collecting the microspheres formed at the bottom of the drying tower, and obtaining the microspheres;

[0112] 4) mixing the microspheres obtained in step 3) with other raw materials in step 1), performing air-jet pulverization to obtain ultrafine powder, and obtaining the compound sweetener. The average diameter of the compound sweetener is 3-5 μm; the pulverization pressure of the air-jet pulverization is 0.7 MPa, the feeding pressure is 0.7 MPa, the screw feeding speed is 220 r / min, the feeding speed is 11 kg / h, the grading wheel speed is 2400 r / min, and the pulverization cavity temperature is 55℃.

[0113] Example 5

[0114] A compound sweetener, 100 g of the compound sweetener comprising 88.83 g of RM, 3.32 g of NHDC, 2.85 g of gum arabic, 2.5 g of glycyrrhizic acid, and 2.5 g of mogroside.

[0115] A method for preparing a compound sweetener, comprising the following preparation steps:

[0116] 1) weighing each raw material according to the weight ratio;

[0117] 2) mixing RM with NHDC in step 1); preparing a solution of gum arabic and water in a mass ratio of 1:5; adding the mixture of RM and NHDC into the gum arabic solution, stirring uniformly at a speed of 300 rpm to form a uniformly dispersed liquid slurry, and obtaining the slurry;

[0118] 3) transferring the slurry in step 2) to a feed tank of a spray drying device, controlling the inlet air temperature at 170℃, the outlet air temperature at 85℃, the feeding speed at 4 mL / min, and the atomization pressure at 0.2 MPa, atomizing the slurry into fine droplets through a nozzle to spray into a drying tower, collecting the microspheres formed at the bottom of the drying tower, and obtaining the microspheres;

[0119] 4) mixing the microspheres obtained in step 3) with other raw materials in step 1), and performing air flow pulverization to obtain ultrafine powder, thereby obtaining the compound sweetener. The average diameter of the compound sweetener is 3-5 μm; the pulverization pressure of the air flow pulverization is 0.7 MPa, the feeding pressure is 0.7 MPa, the screw feeding rotation speed is 220 r / min, the feeding speed is 11 kg / h, the grading wheel rotation speed is 2400 r / min, and the pulverization cavity temperature is 55°C.

[0120] Example 6

[0121] A compound sweetener, 100 g of the compound sweetener comprising 88.83 g of RI, 3.32 g of NHDC, 2.85 g of gum arabic, 2 g of glycyrrhizic acid, and 3 g of mogroside.

[0122] A method for preparing a compound sweetener, comprising the following preparation steps:

[0123] 1) weighing each raw material according to the weight ratio;

[0124] 2) mixing RI and NHDC in step 1); preparing a solution of gum arabic and water according to a mass ratio of 1:5; adding the mixture of RI and NHDC into the solution of gum arabic, and stirring uniformly at a rotation speed of 300 r / min to form a uniformly dispersed liquid slurry, thereby obtaining a slurry;

[0125] 3) transferring the slurry in step 2) into a feeding tank of a spray drying device, controlling the inlet air temperature at 170°C, the outlet air temperature at 85°C, the feeding speed at 4 mL / min, and the atomization pressure at 0.2 MPa, so that the slurry is atomized into fine droplets by a spray head and sprayed into a drying tower, and the microspheres formed are collected at the bottom of the drying tower, thereby obtaining the microspheres;

[0126] 4) mixing the microspheres obtained in step 3) with other raw materials in step 1), and performing air flow pulverization to obtain ultrafine powder, thereby obtaining the compound sweetener. The average diameter of the compound sweetener is 3-5 μm; the pulverization pressure of the air flow pulverization is 0.7 MPa, the feeding pressure is 0.7 MPa, the screw feeding rotation speed is 220 r / min, the feeding speed is 11 kg / h, the grading wheel rotation speed is 2400 r / min, and the pulverization cavity temperature is 55°C.

[0127] Example 7

[0128] A compound sweetener, 100 g of the compound sweetener comprising 88.83 g of RI, 3.32 g of NHDC, 2.85 g of gum arabic, 2 g of glycyrrhizic acid, and 3 g of mogroside.

[0129] A method for preparing a compound sweetener, comprising the following preparation steps:

[0130] 1) weighing each raw material according to the weight ratio;

[0131] 2) Mix RD with NHDC in step 1); prepare a solution of gum arabic and water in a mass ratio of 1:5; add the mixture of RD and NHDC to the gum arabic solution, stir uniformly at a speed of 300 rpm, form a uniformly dispersed liquid slurry, and obtain the slurry;

[0132] 3) Transfer the slurry in step 2) to the feed tank of a spray drying device, control the inlet air temperature at 170℃, the outlet air temperature at 85℃, the feeding speed at 4 mL / min, and the atomization pressure at 0.2 MPa, atomize the slurry into fine droplets through the spray head and spray into the drying tower, collect the microspheres formed at the bottom of the drying tower, and obtain the microspheres;

[0133] 4) Mix the microspheres obtained in step 3) with other raw materials in step 1), perform air jet milling to obtain ultrafine powder, and obtain the compound sweetener. The average diameter of the compound sweetener is 3-5 μm; the air jet milling has a milling pressure of 0.7 MPa, a feeding pressure of 0.7 MPa, a screw feeding speed of 220 r / min, a feeding speed of 11 kg / h, a classification wheel speed of 2400 r / min, and a milling cavity temperature of 55℃.

[0134] Example 8

[0135] A compound sweetener, 100 g of the compound sweetener comprising 88.83 g of RA, 3.32 g of NHDC, 2.85 g of gum arabic, 2 g of glycyrrhizic acid, and 3 g of mogroside.

[0136] A method for preparing a compound sweetener, comprising the following preparation steps:

[0137] 1) Weigh each raw material according to the weight ratio;

[0138] 2) Mix RD with NHDC in step 1); prepare a solution of gum arabic and water in a mass ratio of 1:5; add the mixture of RD and NHDC to the gum arabic solution, stir uniformly at a speed of 300 rpm, form a uniformly dispersed liquid slurry, and obtain the slurry;

[0139] 3) Transfer the slurry in step 2) to the feed tank of a spray drying device, control the inlet air temperature at 170℃, the outlet air temperature at 85℃, the feeding speed at 4 mL / min, and the atomization pressure at 0.2 MPa, atomize the slurry into fine droplets through the spray head and spray into the drying tower, collect the microspheres formed at the bottom of the drying tower, and obtain the microspheres;

[0140] 4) mixing the microspheres obtained in step 3) with other raw materials in step 1), and performing air flow pulverization to obtain ultrafine powder, thereby obtaining a compound sweetener. The average diameter of the compound sweetener is 3-5 μm; the pulverization pressure of the air flow pulverization is 0.7 MPa, the feeding pressure is 0.7 MPa, the screw feeding rotation speed is 220 r / min, the feeding speed is 11 kg / h, the classification wheel rotation speed is 2400 r / min, and the pulverization cavity temperature is 55°C.

[0141] Example 9

[0142] Compared with Example 3, the difference is that 100 g of the compound sweetener comprises 88.83 g of RM, 3.32 g of NHDC, 2.85 g of gum arabic, 2 g of glycyrrhizic acid, and 3 g of mogroside.

[0143] Example 10

[0144] Compared with Example 3, the difference is that 100 g of the compound sweetener comprises 88.83 g of RM, 3.32 g of NHDC, 2.85 g of gum arabic, and 5 g of glycyrrhizic acid.

[0145] Example 11

[0146] Compared with Example 3, the difference is that 100 g of the compound sweetener comprises 91.64 g of RM, 3.42 g of NHDC, 2.94 g of gum arabic, and 2 g of glycyrrhizic acid.

[0147] Example 12

[0148] Compared with Example 3, the difference is that 100 g of the compound sweetener comprises 88.83 g of RM, 3.32 g of NHDC, 2.85 g of gum arabic, and 5 g of mogroside.

[0149] Example 13

[0150] Compared with Example 3, the difference is that 100 g of the compound sweetener comprises 91.64 g of RM, 3.42 g of NHDC, 2.94 g of gum arabic, and 2 g of mogroside.

[0151] Comparative Example 1

[0152] A compound sweetener, 100 g of which comprises 88.83 g of RD, 3.32 g of NHDC, 2.85 g of gum arabic, 2 g of glycyrrhizic acid, and 3 g of mogroside.

[0153] A method for preparing a compound sweetener, comprising the following preparation steps:

[0154] 1) weighing each raw material according to the weight ratio; and 2) mixing the raw materials in step 1) to obtain a compound sweetener.

[0155] Comparative Example 2

[0156] A compound sweetener, 100g of the compound sweetener comprises 88.83g of RD, 3.32g of NHDC, 2.85g of gum arabic, 2g of glycyrrhizic acid and 3g of mogroside.

[0157] A method for preparing a compound sweetener, comprising the following preparation steps:

[0158] 1) weighing each raw material according to the weight ratio; 2) mixing the raw materials in step 1) and then performing air flow pulverization to obtain a compound sweetener.

[0159] Comparative Example 3

[0160] Compared with Example 3, the difference is that 100g of the compound sweetener comprises 93.5g of RM, 3.5g of NHDC and 3.0g of gum arabic.

[0161] Comparative Example 4

[0162] Compared with Example 3, the difference is that the NHDC in step 2) is added in step 4).

[0163] The beneficial effects of the present application will be illustrated by experimental examples. The experimental methods in the following experimental examples are generally determined according to the national standards. If there is no corresponding national standard, the international standard, the conventional condition or the condition suggested by the manufacturer is used.

[0164] Experimental Example 1: Sucrose equivalent sweetness evaluation

[0165] The sweetener of Example 2-9 and Comparative Example 3 is prepared into a 0.04% concentration, 12 sensory team members are organized, sucrose aqueous solution is prepared into 15 concentrations as sweetness control samples, the concentration gradient is from 1% to 15%, the test sample is compared with the prepared different proportion of sucrose aqueous solution control sample in sweetness, the corresponding sucrose concentration is tested, the average value is taken, and the test results are shown in Table 3:

[0166] Table 3

[0167]

[0168]

[0169] As can be seen from Table 3, the sweetness enhancement of the sweetener of the examples is obvious, and Example 3 is the best proportion.

[0170] Experimental Example 2: Particle size test

[0171] The particle size distribution of the sweetener of Example 3 and Comparative Example 1 was determined by a LA960 laser particle size analyzer, and the results are shown in Table 4 below.

[0172] Table 4

[0173] Item Comparative Example 1 (not air-jet milled) Example 3 (air-jet milled) Mean diameter (pm) 164.32 2.41 Mean diameter (pm) 174.60 4.62 Mode diameter (pm) 164.24 0.42 Geometric mean diameter (pm) 161.77 2.02 Geometric variance (pm2) 1.07 2.88 10% cumulative percentage diameter (pm) 96.99 0.28 90% cumulative percentage diameter (pm) 259.75 6.10

[0174] Solubility test of experimental example 3

[0175] 1. Solubility

[0176] The sweeteners of Example 2-5, Example 9, Example 10, Example 12 and Comparative Examples 1-3 were prepared into solutions with different concentrations, and the transmittance of the solutions was determined by a spectrophotometer (380 nm), and the results are shown in Table 5 below:

[0177] Table 5

[0178] Concentration / % 0.05 0.1 0.15 0.2 0.3 0.4 0.5 0.6 Example 2 100％ 100％ 100％ 100％ 100％ 80％ 60％ 50％ Example 3 100％ 100％ 100％ 100％ 100％ 100％ 80％ 60％ Example 4 100％ 100％ 100％ 100％ 100％ 90％ 70％ 50％ Example 5 100％ 100％ 100％ 100％ 100％ 80％ 60％ 45％ Example 9 100％ 100％ 100％ 100％ 100％ 80％ 65％ 45％ Example 10 100％ 100％ 100％ 100％ 100％ 80％ 70％ 40％ Example 12 100％ 100％ 100％ 100％ 100％ 80％ 70％ 40％ Comparative Example 1 100％ 100％ 80％ 65％ 50％ 40％ 20％ 10％ Comparative Example 2 100％ 100％ 100％ 100％ 80％ 70％ 60％ 30％ Comparative Example 3 100％ 100％ 100％ 100％ 90％ 70％ 60％ 30％

[0179] As can be seen from Table 5, with the increase of the concentration, the transmittance of the solution of the sweetener of the examples is higher than that of Comparative Examples 1-4 and Comparative Example 6, wherein the transmittance of Example 3 is the highest and the solubility is better. By comparing the examples with Comparative Example 1, it can be seen that the solubility of the sweetener obtained by directly mixing the raw materials of each component of Comparative Example 1 is poor, and by comparing the examples with Comparative Example 3, the solubility of the examples is better, which shows that the components (steviol glycosides, NHDC, gum arabic, glycyrrhizic acid and mogroside) of the examples of the present application are synergistically matched to achieve better solubility.

[0180] Figure 1 is the dissolution test result graph of the compound sweetener of Example 3, Figure 2 is the dissolution test result graph of the compound sweetener of Comparative Example 1. Figure 1 from left to right are 0.05%, 0.1%, 0.15%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6% concentrations, Figure 2 from left to right are 0.05%, 0.1%, 0.15%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6% concentrations.

[0181] 2. Dissolution rate

[0182] Under the same concentration (0.1%) conditions, the time required for complete dissolution of the sweeteners of Example 2-5, Example 9, Example 10, Example 12 and Comparative Examples 1-3 was determined by high-speed stirring in a magnetic stirrer, the stirring speed was 300-400 r / min, the test temperature was room temperature 20-25℃, and no white particles visible to the naked eye under natural light indicated complete dissolution, and the results are shown in Table 6 below:

[0183] Table 6

[0184] Dissolution rate / s Example 2 18 Example 3 11 Example 4 21 Example 5 16 Example 9 17 Example 10 18 Example 12 20 Comparative Example 1 40 Comparative Example 2 35 Comparative Example 3 32 Reference Example RM 90

[0185] As can be seen from Table 6, the sweetener dissolution rate of the examples of the present application is faster than that of the control examples, the sweetener dissolution rate of Comparative Examples 1 (raw materials directly mixed) and Comparative Example 2 (raw materials subjected to air flow pulverization) is slower than that of the examples, indicating that the microencapsulation process cooperates with the air flow pulverization process to improve the overall dissolution rate, and the dissolution rate of Example 3 is the fastest.

[0186] Experimental Example 4: Taste evaluation

[0187] (1) Descriptive analysis of the taste of the sweeteners of Examples 2-13 and Comparative Examples 1-4 was performed by 12 sensory team members, wherein the aftertaste was judged as the perception degree of sweetness 30 seconds after the sample entered the mouth, and the taste test score sheet is shown in Table 7, and the experimental results are shown in Table 8 as follows:

[0188] Table 7: Sensory evaluation score sheet

[0189]

[0190] Table 8

[0191] Score Example 2 87 Example 3 96 Example 4 86 Example 5 88 Example 6 85 Example 7 90 Example 8 86 Example 9 89 Example 10 81 Example 11 83 Example 12 80 Example 13 84 Comparative Example 1 69 Comparative Example 2 73 Comparative Example 3 62 Comparative Example 4 75

[0192] As can be seen from Table 8, the taste score of Example 3 is the best, while the taste of the compound sweeteners of Comparative Examples 1-2 and 4 is affected by different preparation steps, and the taste of Comparative Example 3 is poor due to the lack of glycyrrhizic acid and mogroside, indicating that the preparation method of the present application cooperates with the raw materials to achieve a better taste.

[0193] Figure 3 The aftertaste score column chart of the sweeteners of Examples 2-13 and Comparative Examples 1-4 is shown in the figure, from which it can be seen that the rebaudioside, gum arabic, glycyrrhizic acid, and mogroside in the examples of the present application are compounded and cooperated to improve the flavor profile of the compound sweetener, eliminate off-flavors, and improve the long-lasting adverse taste of aftertaste, among which the compound sweetener of Example 3 (the weight ratio of RM, NHDC, gum arabic, glycyrrhizic acid, and mogroside is 88.83:3.32:2.85:2:3) has the shortest aftertaste time and the highest score, while the aftertaste time of Comparative Example 3 is the longest without the addition of glycyrrhizic acid and mogroside.

[0194] (2) Flavor radar chart taste evaluation

[0195] Taste comparison evaluation process and standards:

[0196] Sample evaluation process: samples are sequentially distributed to panelists (12 sensory team members), and samples are coded with three-digit numbers (sample presentation order is randomized to avoid presentation order bias). Water and unsalted biscuits are used to clean the mouth. Panelists are required to evaluate different attributes, including sweetness onset, sweetness peak, aftertaste, bitterness, after bitterness, off-taste and fullness. The value of the sample is from 0 to 10, 0 represents slow sweetness onset, low sweetness peak, long aftertaste, heavy bitterness, after bitterness, obvious off-taste, and low fullness; 10 represents fast sweetness onset, high sweetness peak, short aftertaste, no bitterness, after bitterness, off-taste, and high fullness. The values of each index of Example 3 are set to 10, and Comparative Examples 1-4 are compared with them to obtain the sensory profile radar chart of taste comparison.

[0197] Figure 4 For the flavor radar chart of Example 3 and Comparative Examples 1-4, it can be clearly seen from the chart that the flavor and taste of Example 3 are the best.

[0198] In summary, the complex sweetener of the present application has obvious sweetness, and the amount of sweetener is reduced by the synergistic effect of the components. In the case of achieving the same sucrose sweetness equivalent, the amount of the complex sweetener of the present application is less, the purpose of reducing the cost of the formula is achieved, and the taste is closer to sucrose, has good solubility, no obvious off-taste, fast sweetness onset, sweet and full, clean aftertaste, short duration and no tailing, and improves the acceptance of consumers.

[0199] Experimental Example 5 Application Case

[0200] The composition of the present application can be used to prepare various types of food. The following products use the complex sweetener of Example 3, and the formula of each product is as follows:

[0201] 1. Energy bar

[0202]

[0203]

[0204] 2. Chocolate

[0205]

[0206] 3. Preserved fruit

[0207]

[0208] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A combination sweetener, characterized in that, The compound sweetener comprises an enhanced sweetener, and the enhanced sweetener comprises steviol glycosides and neohesperidin dihydrochalcone.

2. The complex sweetener of claim 1, wherein The weight ratio of the steviol glycosides to the neohesperidin dihydrochalcone is (89.4-99.8):(0.2-10.6).

3. The complex sweetener of claim 2, wherein, The compound sweetener further comprises an additive, glycyrrhizic acid and / or mogroside.

4. The complex sweetener of claim 3, wherein, The weight ratio of the enhanced sweetener, the additive, the glycyrrhizic acid and the mogroside is 92.15:(3-4):(1-3):(1-4).

5. The complex sweetener of claim 4, wherein, The weight ratio of the enhanced sweetener, the additive, the glycyrrhizic acid and the mogroside is 92.15:2.85:2:

3.

6. The complex sweetener of claim 3, wherein, The additive is gum arabic.

7. The complex sweetener of claim 1, wherein The steviol glycosides comprise one or more of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M and rebaudioside I.

8. A method of preparing a complex sweetener as claimed in any one of claims 1 to 7, characterized in that, The preparation steps comprise: 1) weighing each raw material according to the weight ratio; 2) mixing the steviol glycosides in step 1) with NHDC; preparing a solution of gum arabic and water according to a mass ratio of 1:5; adding the mixture of the steviol glycosides and NHDC to the solution of gum arabic, stirring uniformly to obtain a slurry; 3) transferring the slurry in step 2) to a feed tank of a spray drying device to obtain microspheres; 4) mixing the microspheres obtained in step 3) with other raw materials in step 1), performing jet milling to obtain ultrafine powder, and obtaining the compound sweetener.

9. The method of claim 8, wherein the complex sweetener is prepared by, In step 4), the jet milling has a milling pressure of 0.7 MPa, a feed pressure of 0.7 MPa, a screw feed rotation speed of 220 r / min, a feeding speed of 11 kg / h, a classification wheel rotation speed of 2400 r / min, and a milling cavity temperature of 55℃; the compound sweetener has an average particle size of 3-5 μm.

10. Use of the compound sweetener according to any one of claims 1-7 in the preparation of food, beverage, medicine, daily chemical products.

11. A food product, characterized by, The food comprises the compound sweetener according to any one of claims 1-7.

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