阅读说明：本技术 柚皮苷二氢查耳酮为载体的餐桌甜味剂 (Dining table sweetener with naringin dihydrochalcone as carrier ) 是由 王振东 陈良 于 2019-11-07 设计创作，主要内容包括：本发明属于甜味剂技术领域,具体的涉及一种柚皮苷二氢查耳酮为载体的餐桌甜味剂。以柚皮苷二氢查尔酮、纽甜、新甲基橙皮苷二氢查尔酮和海藻糖为原料,经过混溶结晶制备。本发明所述的柚皮苷二氢查耳酮为载体的餐桌甜味剂,柚皮苷二氢查耳酮甜度在300倍蔗糖甜度,口感饱满,侧重于甜感的中间位置,纽甜具有甜感的爆发性是蔗糖甜度的7000-10000倍,是较好的前甜性质,而新甲基橙皮苷二氢查耳酮甜度在蔗糖甜度1400倍左右,侧重于后甜感,这三种甜味物质相互配合,组成良好的甜味分配,使甜感更均匀饱满,再经过海藻糖的稀释作用,产生适合于直接餐桌使用的甜味物质。(The invention belongs to the technical field of sweeteners, and particularly relates to a dining table sweetener with naringin dihydrochalcone as a carrier. The naringin dihydrochalcone, neotame, neohesperidin dihydrochalcone and trehalose are used as raw materials and are prepared by mixing, dissolving and crystallizing. The dining table sweetener with naringin dihydrochalcone as a carrier is characterized in that the naringin dihydrochalcone has sweetness which is 300 times that of cane sugar, is full in taste and emphasizes on the middle position of sweetness, neotame has the outbreak of sweetness which is 7000 times that of cane sugar, and is good in front sweetness property, while the neohesperidin dihydrochalcone has the sweetness which is about 1400 times that of cane sugar and emphasizes on rear sweetness, and the three sweet substances are matched with each other to form good sweet distribution, so that the sweetness is more uniform and full, and a sweet substance suitable for being directly used on a dining table is generated through the dilution effect of trehalose.)

1. A table sweetener with naringin dihydrochalcone as a carrier is characterized in that: the naringin dihydrochalcone, neotame, neohesperidin dihydrochalcone and trehalose are used as raw materials and are prepared by mixing, dissolving and crystallizing.

2. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: prepared by the following steps:

(1) dissolving trehalose and naringin dihydrochalcone in purified water for clarification;

(2) adding inorganic base to adjust the pH value of the solution to 8-9;

(3) adding neotame and neohesperidin dihydrochalcone into the solution obtained in the step (2) until the solution is dissolved and clarified;

(4) adding inorganic acid to adjust the pH value of the solution in the step (3) to 3-4;

(5) the temperature is reduced to 5-10 ℃ for crystallization.

3. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the naringin dihydrochalcone: neotame: neohesperidin dihydrochalcone: the mass ratio of the trehalose is 100-200: 10-20: 50-100: 1000-2000.

4. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the dissolving temperature in the step (1) is 50-60 ℃.

5. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the inorganic base in the step (2) is one of sodium hydroxide, sodium carbonate or sodium bicarbonate.

6. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the dissolving time in the step (3) is 30-180 min.

7. The naringin dihydrochalcone-supported tabletop sweetener of claim 1, wherein: the inorganic acid in the step (4) is one of hydrochloric acid or phosphoric acid.

Technical Field

The invention belongs to the technical field of sweeteners, and particularly relates to a dining table sweetener with naringin dihydrochalcone as a carrier.

Background

Trehalose is the most stable sugar among natural disaccharides, does not color or decompose even when heated at 100 ℃ for 30 minutes at a pH of 3.0, and has a synergistic effect on the sweetness and flavor of foods, improves the quality of other synthetic sweeteners, and relieves or partially covers other unpleasant tastes, reduces astringency and bitterness, and relieves a part of sour taste. But the sweetness of the natural sweetener is only half of that of the same cane sugar, and the requirement of the market on the sweetness of the natural sweetener cannot be met.

The new methyl hesperidin dihydrochalcone is a high-efficiency, non-toxic and low-calorific-value sweetener obtained by performing biotransformation or chemical transformation on naringin or hesperidin which is a natural component of citrus, and has the seasoning characteristics of sweetening, increasing aroma, enhancing taste, covering bitter taste and the like; and has physiological activities of resisting oxidation, reducing cholesterol, reducing blood sugar and the like, and is widely applied to the fields of food, medicine, functional food, feed and the like. However, when the neohesperidin dihydrochalcone is used alone, the emphasis is on producing the after-sweetness feeling, the sweet feeling is advantageous because the sweet feeling stays in the oral cavity for a long time, but the intermediate position between the before-sweetness feeling and the sweet feeling is not full, so that the overall sweet feeling is not ideal in the process of using the neohesperidin dihydrochalcone alone.

The sweetener is used as a main substance for increasing the sweetness of the product, has soft taste, convenient application and long aftertaste time, is always the requirement of the development of the sweetener, but various existing sweeteners have various defects and cannot well meet the production and living requirements, and particularly, the table sweetener which can be directly used is very little.

Patent CN 108308590a discloses a sweetener composition comprising trehalose, erythritol, neohesperidin dihydrochalcone and steviol glycoside components, which provides a sweetener composition with good aftersweet feeling, but the intermediate positions of the previous sweet feeling and the sweet feeling are not full, and thus the taste enjoyment of people is not very good.

Patent CN 107890075A discloses a preparation method of a compound sweetener, which consists of a component A, a component B and a component C, wherein the sweetener component can not well balance the distribution uniformity of various sweet feelings, so that various sweet feelings are well fused together to generate a good synergistic effect.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art and provides a table sweetener with naringin dihydrochalcone as a carrier. The sweet substances in the sweetener are matched with each other to form good sweet distribution, so that the sweet feeling is more uniform and full, and the sweet substances suitable for being directly used on a dining table are generated through the dilution effect of the trehalose.

The table sweetener with naringin dihydrochalcone as a carrier is prepared by mixing and crystallizing naringin dihydrochalcone, neotame, neohesperidin dihydrochalcone and trehalose as raw materials.

The table sweetener with naringin dihydrochalcone as a carrier is prepared by the following steps:

(1) dissolving trehalose and naringin dihydrochalcone in purified water for clarification;

(2) adding inorganic base to adjust the pH value of the solution to 8-9;

(3) adding neotame and neohesperidin dihydrochalcone into the solution obtained in the step (2) until the solution is dissolved and clarified;

(4) adding inorganic acid to adjust the pH value of the solution in the step (3) to 3-4;

(5) the temperature is reduced to 5-10 ℃ for crystallization.

Wherein:

the naringin dihydrochalcone: neotame: neohesperidin dihydrochalcone: the mass ratio of the trehalose is 100-200: 10-20: 50-100: 1000-2000.

The dissolving temperature in the step (1) is 50-60 ℃.

The inorganic base in the step (2) is one of sodium hydroxide, sodium carbonate or sodium bicarbonate.

The dissolving time in the step (3) is 30-180 min.

The inorganic acid in the step (4) is one of hydrochloric acid or phosphoric acid, preferably hydrochloric acid.

Naringin dihydrochalcone is prepared by self-made naringin serving as a raw material and catalytic hydrogenation of a metal catalyst; the metal catalyst is one of palladium carbon or Raney nickel.

The prepared naringin dihydrochalcone has good sweetness, but the pre-sweetness and the post-sweetness are insufficient, and the cooperation can generate more ideal effect.

Drawings

FIG. 1 is a high performance liquid chromatogram of a tabletop sweetener prepared in example 1;

FIG. 2 is a high performance liquid chromatogram of the tabletop sweetener prepared in example 2;

figure 3 is a high performance liquid chromatogram of the tabletop sweetener prepared in example 3.

Detailed Description

The present invention is further described below with reference to examples.