CN111519464B - 一种用于干性食品包装纸的甜味剂组合物 - Google Patents
一种用于干性食品包装纸的甜味剂组合物 Download PDFInfo
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- CN111519464B CN111519464B CN202010467171.0A CN202010467171A CN111519464B CN 111519464 B CN111519464 B CN 111519464B CN 202010467171 A CN202010467171 A CN 202010467171A CN 111519464 B CN111519464 B CN 111519464B
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Medicinal Preparation (AREA)
Abstract
本发明涉及一种用于食品包装纸的甜味剂组合物，属于食品包装纸技术领域。甜味剂组合物，包括如下质量份的组分：主甜剂2~10、甜味修饰剂1~5、助甜剂10~20、酸性调节剂1~3、水10~30、酯类添加剂40~75；主甜剂选自纽甜、阿力甜、新橙皮甙二氢查尔酮、三氯蔗糖、甜菊糖苷的一种或多种。本发明不仅赋予了食品包装纸甜味效果，同时增加了食品包装纸的香甜味的透发，与食品接触后，结合食品自有的味道，在食品被食用时，使得消费者能直接感受到来自甜味剂的正甜味道和清香气味，增加生津感，这对于一些以甜味为主口味的食品来说，这样的包装显得非常有效。
Description
技术领域
本发明涉及一种用于食品包装纸的甜味剂组合物，属于食品包装纸技术领域。
背景技术
对于食品包装而言，拥有精美的外观，能够有效提高该食品的销量。如果，能够在食品包装上附着上一定程度的清甜香味，尤其是快消类食品，就更加能提升食品的销量。然而现有技术中少有对于这一方面技术的报导。
在临近的技术领域，如专利CN 104372719 B公开了一种香甜味烟用接装纸的制作方法。具体包括如下步骤：1、将酒精与丙烯酸乳液充分混合，再将氯蔗糖、阿巴斯甜顺次添加，然后搅拌10～20分钟，再添加防沉剂、分散剂搅拌5～10分钟，最后添加乙基麦芽酚（纯香型）、香兰素、茶提取香精搅拌5～10 分钟，从而制成香甜味油墨，密封存储；2、在凹版印刷机上进行印刷，印版采用激光雕刻凹版，底色油墨采用无机油墨，用酒精稀释，最后一色涂香甜味油墨，采用的网深为35μm 印版；3、将步骤1制成香甜味油墨涂于接装纸表面，印刷车速为100～120m/min，温度为80～100℃，密封保存；4、对以上接装纸进行烫金、分切、打孔。
此外，专利CN 105252846A公开了一种糖果包装纸，属于包装材料技术领域，包括印花层、防火层、聚乙烯镀铝膜和聚酯层，所述防火层位于印花层和聚乙烯镀铝膜之间，聚乙烯镀铝膜位于防火层和聚酯层之间；所述印花层的厚度为防火层的厚度的0.6~0.8倍；所述防火层的厚度为聚乙烯镀铝膜的厚度的0.5~0.7倍；所述聚乙烯镀铝膜的厚度为聚酯层的厚度的1.3~1.8倍。该发明提供的糖果包装纸，使用方便，防潮性好、气密性好、隔热性好等。在包装材料技术领域具有较大的推广价值。
但是，以上发明对于甜味剂衰减问题（即表面含量分布随着时间流逝而减少）并未能有效系统解决，且甜感过于单一、层次不丰满，清晰度也有待提升。
发明内容
本发明针对现有技术中存在的不足，提供一种用于食品包装纸的甜味剂组合物，本方法克服了现有技术缺陷，产生的甜味纯正，甜感层次丰富、明显，无金属感，无苦后味，且经长时间放置，甜感强度仍具有良好的稳定性。
为了实现上述发明目的，本发明采用的技术方案具体如下：
一种用于食品包装纸的甜味剂组合物，包括如下质量份的组分：主甜剂2~10份、甜味修饰剂1~5份、助甜剂10~20份、酸性调节剂1~3份、水10~30份、酯类添加剂40~75份；
所述的主甜剂选自纽甜、阿力甜、新橙皮甙二氢查尔酮、三氯蔗糖、甜菊糖苷的一种或多种。
所述的甜味修饰剂选自紫苏葶、乙基麦芽酚的一种或多种。
所述酸性调节剂选自苹果酸、马来酸、柠檬酸、熊果酸、水杨酸、酒石酸、草酸、乳酸、抗坏血酸中的一种或多种。
所述酯类添加剂选自甲酸乙酯、乙酸乙酯、乙二酸乙二酯、三醋酸甘油酯中的一种或多种。
所述助甜剂选自糖精钠、安赛蜜、阿斯巴甜中的一种或多种。
作为优选，所述甜味剂组合物包含以下质量份的组分：纽甜1～5份、三氯蔗糖1～5份、紫苏葶1～5份、安赛蜜10~20份、柠檬酸1～3份、水10~30份、乙酸乙酯40~70份、三醋酸甘油酯1~5份。
本发明上述技术方案中，为达到纸张持久透发清甜香味的效果，配方物质主要包括甜味剂、溶剂和助剂，其中主甜剂以纽甜、阿力甜、新橙皮甙二氢查尔酮、三氯蔗糖、甜菊糖苷为主要成分，甜味修饰剂为紫苏葶、乙基麦芽酚一种或几种，用于修饰主甜剂甜味过于单一的口味风格，提升清晰度，还添加有机盐类的助甜剂，如糖精钠和/或安赛蜜，用于延续甜感强度、丰富甜感层次。纽甜、阿力甜、紫苏葶、新橙皮甙二氢查尔酮、三氯蔗糖、甜菊糖苷为具有甜感倍数大，安全性好的特点；溶剂以水为主，还可以添加少量的乙醇；助剂包括酸性调节剂和酯类添加剂，酸性调节剂如柠檬酸能促进主甜剂的稳定，并帮助透发主甜剂的甜感；酯类添加剂一方面能给出怡人的香味，另一方面还能促进甜感的改善。
综上所述，本发明具有以下有益效果：本发明不仅赋予了食品包装纸甜味效果，同时增加了食品包装纸的香甜味的透发，能令该食品包装纸附近的消费者，感受到怡人的香甜气息，有助于提升食品的销量。另外，与食品接触后，结合食品自有的味道，在食品被食用时，使得消费者能直接感受到来自甜味剂的正甜味道和清香气味，增加生津感，这对于一些以甜味为主口味的食品来说，这样的包装显得非常有效。
具体实施方式
下面结合具体实施例对本发明做进一步描述，但并不是限制本发明。
实施例一
甜味剂组合物调配：选用重量比例分别为55%的乙酸乙酯、3%的纽甜、1%的三氯蔗糖、2%紫苏葶、3%的柠檬酸、11%的水、10%的糖精钠、10%的安赛蜜、5%的三醋酸甘油酯，按照一定重量比例依次添加到容器中，经分散机在600 r/min的搅拌条件下，搅拌60 min，使混合物完全溶解，搅拌均匀。进一步，以国内某接装纸提供的原纸为对象，使用调配好的甜味剂组合物继续调配甜味光油，经印刷、烫金、分切等过程，制成含有甜味感的加热卷烟用接装纸。
为验证该包装纸甜感情况，保持其它条件不变，以没有使用甜味剂组合物生产的接装纸为对照样，一并卷制成加热卷烟。将两样品于室温条件储存放置6个月，考察其甜感变化情况。经感官评价，本专利实验样甜味表现较为纯正、明显，总体定性评价优于对照样。
实施例二
甜味剂组合物调配：选用重量比例分别为50%的乙酸乙酯、5%的纽甜、1%的三氯蔗糖、2%的乙基麦芽酚、3%的柠檬酸、14%的水、5%的糖精钠、15%的安赛蜜、5%的三醋酸甘油酯，按照一定重量比例依次添加到容器中，经分散机在600 r/min的搅拌条件下，搅拌60 min，使混合物完全溶解，搅拌均匀。进一步，以国内某接装纸提供的原纸为对象，使用调配好的甜味剂组合物继续调配甜味光油，经印刷、烫金、分切等过程，制成含有甜味感的常规卷烟用接装纸。
为验证该包装纸甜感情况，保持其它条件不变，以没有使用甜味剂组合物生产的接装纸为对照样，一并卷制成常规卷烟。将两样品于室温条件储存放置6个月，考察其甜感变化情况。经感官评价，本专利实验样甜味表现较为纯正、明显，总体定性评价优于对照样。
实施例三
甜味剂组合物调配：选用重量比例分别为53%的乙酸乙酯、2%的纽甜、2%的三氯蔗糖、3%的紫苏葶、3%的柠檬酸、13%的水、12%的糖精钠、7%的安赛蜜、5%的三醋酸甘油酯，按照一定重量比例依次添加到容器中，经分散机在600 r/min的搅拌条件下，搅拌60 min，使混合物完全溶解，搅拌均匀。进一步，以国内某接装纸提供的原纸为对象，使用调配好的甜味剂组合物继续调配甜味光油，经印刷、烫金、分切等过程，制成含有甜味感的糖果用包装纸。
为验证该包装纸甜感情况，保持其它条件不变，以没有使用甜味剂组合物生产的包装纸为对照样，一并卷制成实用糖果。将两样品于室温条件储存放置6个月，考察其甜感变化情况。经感官评价，本专利实验样甜味表现除了正常的包装功效外，还赋予食品包装纸甜味效果，增加食品包装纸香甜味的透发，增加生津感，令消费者感受到怡人的香甜气息，总体定性评价优于对照样。
上面对本发明的实施方式作了详细说明，但是本发明不限于上述实施方式，在所述技术领域普通技术人员所具备的知识范围内，还可以在不脱离本发明宗旨的前提下做出各种修改。这些都是不具有创造性的修改，只要在本发明的权利要求范围内都受到专利法的保护。
Claims (3)
1.一种用于干性食品包装纸的甜味剂组合物，其特征在于：包括如下质量份的组分：主甜剂2~10份、甜味修饰剂1~5份、助甜剂10~20份、酸性调节剂1~3份、水10~30份、酯类添加剂40~75份；
所述的主甜剂选自纽甜、阿力甜、新橙皮甙二氢查尔酮、三氯蔗糖、甜菊糖苷的一种或多种；所述的甜味修饰剂选自紫苏葶、乙基麦芽酚的一种或多种；
所述的助甜剂选自糖精钠、安赛蜜、阿斯巴甜中的一种或多种；
所述的酸性调节剂选自苹果酸、马来酸、柠檬酸、熊果酸、水杨酸、酒石酸、草酸、乳酸、抗坏血酸中的一种或多种；
所述的酯类添加剂选自甲酸乙酯、乙酸乙酯、乙二酸乙二酯、三醋酸甘油酯中的一种或多种。
2.根据权利要求1所述的一种用于干性食品包装纸的甜味剂组合物，其特征在于：所述甜味剂组合物包含以下质量份的组分：纽甜1～5份、三氯蔗糖1～5份、紫苏葶1～5份、安赛蜜10~20份、柠檬酸1～3份、水10~30份、乙酸乙酯40~70份、三醋酸甘油酯1~5份。
3.根据权利要求1所述的一种用于干性食品包装纸的甜味剂组合物，其特征在于：所述的干性食品包装纸包含加热卷烟包装纸、卷烟用接装纸、糖果包装纸。
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