CN114431473A - High-stability fructo-oligosaccharide product capable of being used for preparing acidic flavor food - Google Patents
High-stability fructo-oligosaccharide product capable of being used for preparing acidic flavor food Download PDFInfo
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- CN114431473A CN114431473A CN202210170429.XA CN202210170429A CN114431473A CN 114431473 A CN114431473 A CN 114431473A CN 202210170429 A CN202210170429 A CN 202210170429A CN 114431473 A CN114431473 A CN 114431473A
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- China
- Prior art keywords
- fructo
- oligosaccharide
- product
- sucrose
- potassium
- Prior art date
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 title claims abstract description 154
- 229940107187 fructooligosaccharide Drugs 0.000 title claims abstract description 154
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 44
- 235000013305 food Nutrition 0.000 title claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 title abstract description 17
- 235000019634 flavors Nutrition 0.000 title abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 81
- 239000005720 sucrose Substances 0.000 claims abstract description 81
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 43
- -1 sucrose tetrasaccharide Chemical class 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 22
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 21
- 239000002253 acid Substances 0.000 claims abstract description 19
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 12
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 12
- 235000007542 Cichorium intybus Nutrition 0.000 claims abstract description 11
- 229930091371 Fructose Natural products 0.000 claims abstract description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- 230000009471 action Effects 0.000 claims abstract description 7
- 244000298479 Cichorium intybus Species 0.000 claims abstract 3
- 239000000126 substance Substances 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 235000002639 sodium chloride Nutrition 0.000 claims description 17
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 235000015165 citric acid Nutrition 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 claims description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 6
- 239000001508 potassium citrate Substances 0.000 claims description 6
- 229960002635 potassium citrate Drugs 0.000 claims description 6
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 6
- 235000011082 potassium citrates Nutrition 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- 235000011083 sodium citrates Nutrition 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 6
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 5
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 244000131360 Morinda citrifolia Species 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 235000011054 acetic acid Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 3
- 239000000920 calcium hydroxide Substances 0.000 claims description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 235000014058 juice drink Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 3
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 3
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 3
- 235000017524 noni Nutrition 0.000 claims description 3
- 235000011007 phosphoric acid Nutrition 0.000 claims description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 229960003975 potassium Drugs 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- CONVKSGEGAVTMB-RKJRWTFHSA-M potassium (2R)-2-[(1R)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate Chemical compound [K+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] CONVKSGEGAVTMB-RKJRWTFHSA-M 0.000 claims description 3
- 235000011056 potassium acetate Nutrition 0.000 claims description 3
- 229960004109 potassium acetate Drugs 0.000 claims description 3
- 239000011736 potassium bicarbonate Substances 0.000 claims description 3
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 3
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 3
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 3
- 235000011181 potassium carbonates Nutrition 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 3
- 239000001415 potassium malate Substances 0.000 claims description 3
- SVICABYXKQIXBM-UHFFFAOYSA-L potassium malate Chemical compound [K+].[K+].[O-]C(=O)C(O)CC([O-])=O SVICABYXKQIXBM-UHFFFAOYSA-L 0.000 claims description 3
- 235000011033 potassium malate Nutrition 0.000 claims description 3
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 3
- 229940093916 potassium phosphate Drugs 0.000 claims description 3
- 235000011009 potassium phosphates Nutrition 0.000 claims description 3
- 229940098424 potassium pyrophosphate Drugs 0.000 claims description 3
- 235000019265 sodium DL-malate Nutrition 0.000 claims description 3
- 239000001632 sodium acetate Substances 0.000 claims description 3
- 235000017281 sodium acetate Nutrition 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 239000004320 sodium erythorbate Substances 0.000 claims description 3
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 3
- 239000001394 sodium malate Substances 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 235000011008 sodium phosphates Nutrition 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 3
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
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- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 150000007513 acids Chemical class 0.000 claims 1
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
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- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
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- FLDFNEBHEXLZRX-DLQNOBSRSA-N Nystose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 FLDFNEBHEXLZRX-DLQNOBSRSA-N 0.000 description 3
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- A—HUMAN NECESSITIES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A—HUMAN NECESSITIES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
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- A—HUMAN NECESSITIES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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Abstract
The invention provides a high-stability fructo-oligosaccharide product, which comprises sucrose fructo-oligosaccharide, wherein the sucrose tetrasaccharide content in the product is less than 37 percent (on a dry basis); the pH of the product is 5-9. If the invention uses high-purity sucrose fructo-oligosaccharide as raw material to prepare fructo-oligosaccharide product, chicory fructo-oligosaccharide or Jerusalem artichoke fructo-oligosaccharide is needed to dilute the proportion of sucrose tetrasaccharide in the sucrose fructo-oligosaccharide in the product, so that the sucrose tetrasaccharide accounts for less than 37% (dry basis). If the sucrose fructo-oligosaccharide with low purity is used for preparing the fructo-oligosaccharide product, the sucrose fructo-oligosaccharide has very low sucrose tetrasaccharide ratio which is easy to crystallize, so the pH value is only required to be controlled to be 5-9. The method can greatly improve the stability of the fructo-oligosaccharide product, particularly a pasty product, and the shelf life of the product can reach more than five years if the pasty product has no influence of microorganisms. The acidic flavor food prepared by the fructo-oligosaccharide product of the invention can not be decomposed into sucrose and fructose by the action of acid in the processing process.
Description
Technical Field
The invention provides a high-stability fructo-oligosaccharide product capable of being used for preparing acidic flavor foods, and relates to the technical field of foods.
Background
The fructo-oligosaccharide is a conventional food raw material and food additive, has slurry and powder, has the fructo-oligosaccharide component content of more than 50 percent (accounting for dry basis), has good health effect, and is high-quality water-soluble dietary fiber.
The conventional fructo-oligosaccharide powder product can be stored for more than 5 years at normal temperature under the condition of isolating water and air, the decomposition and the change of flavor cannot occur, the domestic product is generally controlled to be 12 months to 24 months, and the decomposition phenomenon of the fructo-oligosaccharide cannot occur in the powder product.
The content of the fructo-oligosaccharide in the conventional fructo-oligosaccharide slurry product can be gradually reduced in the shelf life, the content of the product produced by part of enterprises can be lower than the labeled content of the product in 1-5 months, meanwhile, the high-purity fructo-oligosaccharide slurry product (part of enterprises) has the phenomenon of obviously reducing the transmittance in the shelf life, obvious turbidity can be found by visual observation, and obvious white solid substances appear in part of products, and the phenomenon is not researched at home at present.
The conventional fructo-oligosaccharide is difficult to prepare acidic food, the fructo-oligosaccharide can be obviously degraded due to acidity, the degraded fructo-oligosaccharide becomes sucrose and fructose, the sweet taste of the food is obviously improved, for example, the acidic fruit soft candy, the theoretical content of the fructo-oligosaccharide of the finished product is 80 percent (accounting for the total weight), the actual detection of the fructo-oligosaccharide is only about 40 percent, the missing 40 percent is that the fructo-oligosaccharide is decomposed into the sucrose and the fructose due to the action of acid in the processing process, the functions of dietary fiber and prebiotics are obviously weakened, the mouthfeel is obviously sweet, and the sour-sweet balance of the taste of the original system is obviously influenced.
Disclosure of Invention
To solve the above problems, the present invention provides in a first aspect a high stability fructooligosaccharide product, said product comprising sucrose fructooligosaccharide and having a sucrose tetrasaccharide content of less than 37% (on a dry basis); the pH of the product is 5-9.
Preferably, the product has a higher stability at a pH above 5.3.
In one or more embodiments, if the sucrose fructo-oligosaccharide has a sucrose tetrasaccharide content of more than 37% (on a dry basis), chicory fructo-oligosaccharide or Jerusalem artichoke fructo-oligosaccharide is further added to the high stability fructo-oligosaccharide product, so that the sucrose tetrasaccharide content of the product is less than 37% (on a dry basis).
In one or more embodiments, the product is a slurry or powder.
In one or more embodiments, the product is pH controlled by the addition of salt species, acidic species, and basic species common in the art.
In one or more embodiments, the salt is one or more of sodium phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium tripolyphosphate, sodium pyrophosphate, sodium citrate, sodium malate, sodium acetate, sodium erythorbate, potassium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium tripolyphosphate, potassium pyrophosphate, potassium citrate, potassium malate, potassium acetate, potassium erythorbate, sodium chloride, and potassium chloride.
In one or more embodiments, the acidic substance is one or more of malic acid, acetic acid, citric acid, lactic acid, phosphoric acid, vitamin C, mature vinegar, lemon juice, enzyme juice, and noni juice.
In one or more embodiments, the basic material is one or more of potassium hydroxide, sodium hydroxide, potassium carbonate, potassium bicarbonate, sodium carbonate, sodium bicarbonate, calcium hydroxide, and calcium carbonate.
In one or more embodiments, the product comprises 50-100 parts of fructo-oligosaccharide, 0-30 parts of salt substances, 0-30 parts of acidic substances and 0-30 parts of alkaline substances by weight.
The second aspect of the invention aims to provide the application of the high-stability fructo-oligosaccharide product in health care products or food.
The third aspect of the invention aims to provide an acidic flavor food, which comprises the high-stability fructo-oligosaccharide product of any one of the invention; the fructo-oligosaccharide in the acidic flavor food is not decomposed into sucrose and fructose by the action of acid.
In one or more embodiments, the acidic flavored food product is an acidic soft candy, an acidic jelly, an acidic fructo-oligosaccharide syrup, or an acidic fructo-oligosaccharide juice drink.
In a fourth aspect, the invention aims to provide a method for improving the stability of a fructooligosaccharide product, wherein the content of the sucrose tetrasaccharide in the product is controlled to be less than 37% (on a dry basis).
In a fifth aspect, the invention aims to provide a method for improving the stability of high-purity sucrose fructo-oligosaccharide, wherein the content of sucrose tetrasaccharide in the product is less than 37% (on a dry basis) by adding the chicory fructo-oligosaccharide or the jerusalem artichoke fructo oligosaccharide.
If the invention uses high-purity sucrose fructo-oligosaccharide as raw material to prepare fructo-oligosaccharide product, chicory fructo-oligosaccharide or Jerusalem artichoke fructo-oligosaccharide is needed to dilute the proportion of sucrose tetrasaccharide in the sucrose fructo-oligosaccharide in the product, so that the sucrose tetrasaccharide accounts for less than 37% (dry basis). If the sucrose fructo-oligosaccharide with low purity is used for preparing the fructo-oligosaccharide product, the sucrose fructo-oligosaccharide has very low proportion of sucrose tetrasaccharide which is easy to crystallize, so that the pH value is only required to be controlled to be 4-10. The method can greatly improve the stability of the fructo-oligosaccharide product, particularly a pasty product, and the shelf life of the product can reach more than five years if the pasty product has no influence of microorganisms.
In addition, the acidic flavor food prepared by the fructo-oligosaccharide product of the invention is not decomposed into sucrose and fructose by the action of acid in the processing process, so the taste of the acidic flavor food is not sweetened, and the acidic flavor food can keep the original flavor for a long time.
Detailed Description
It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) may be combined with each other to constitute a preferred embodiment.
The present invention will be described in detail below. The technical features described below are explained based on typical embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:
in the present specification, the numerical range represented by "a numerical value a to B numerical value B" means a range including the end point numerical value A, B.
In the present specification, the numerical ranges indicated by "above" or "below" mean the numerical ranges including the numbers.
In the present specification, the meaning of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.
As used herein, the term "optional" or "optional" is used to indicate that certain substances, components, performance steps, application conditions, and the like are used or not used.
In the present specification, the unit names used are all international standard unit names, and the "%" used means weight or mass% content, if not specifically stated.
In the present specification, the term "plurality" means two or more than two unless otherwise specified.
In the present specification, reference to "some particular/preferred embodiments," "other particular/preferred embodiments," "embodiments," and the like, means that a particular element (e.g., feature, structure, property, and/or characteristic) described in connection with the embodiment is included in at least one embodiment described herein, and may or may not be present in other embodiments. In addition, it is to be understood that the described elements may be combined in any suitable manner in the various embodiments.
In the present invention, fructo-oligosaccharide (FOS), also called fructo-oligosaccharide or kestose family oligosaccharide, has a molecular formula: G-F-Fn; n-1 to 3(G is glucose and F is fructose) refers to kestose, nystose, and mixtures thereof, in which 1 to 3 fructosyl groups are bonded to the fructose residue of a sucrose molecule via a β (1 → 2) glycosidic bond. Fructooligosaccharides (FOS) are widely distributed in nature on a variety of higher plants, and are present in: jerusalem artichoke, Germinatus Phragmitis, Agave family, Asteraceae, Sambucilaceae, Liliales, Burdock, Bulbus Allii Cepae, Bulbus Allii, rye, and fructus Musae. The edible vegetables and fruits contain a small amount of the fructo-oligosaccharide, especially the fructo-oligosaccharide in the upper portion of the cattle, the onion, the garlic and the honey, and the content of the fructo-oligosaccharide in each 100 g of the edible portion is only 3.6 g, 2.8 g, 1.0 g and 0.75 g in sequence, but the extraction from the fructo-oligosaccharide is very difficult, and the yield is low, so that the industrial production is difficult to realize.
Because of the excellent health care function and special physiological activity, the fructo-oligosaccharide is taken as a typical internationally recognized prebiotics representative, is applied to more than five hundred kinds of foods and partial medicines, and is favored by modern food manufacturers and consumers. The fructooligosaccharides known to date have the following advantageous physiological functions:
eliminating toxicity of oligofructose. Harmful substances in the human body are mainly: the poisons of ammonia, hydrogen sulfide, amines, phenol and other pollutants not only cause the symptoms of bad breath, lip and tongue ulceration, skin elasticity lack, dry hair, constipation and diarrhea, face acne, weakness and sickliness, etc. The administration of fructo-oligosaccharide can remove toxin in vivo and relieve the burden on organs such as liver and kidney. The fructo-oligosaccharide cooperates with Bacillus bifidus to form rectal defecation reflex, and has effect in removing toxic substance. The microecological technology is very safe and effective, and has no toxic or side effect.
② the fructo-oligosaccharide can enhance the immunity of human body. In 1997, as demonstrated by food supervision and inspection by the department of health in China: the fructo-oligosaccharide has the effects of obviously improving antibody, proliferating cells, improving NK cell activity and enhancing immunologic function.
③ the fructo-oligosaccharide has the function of improving lipid metabolism (reducing cholesterol and medium-sized fat). Besides increasing bifidobacteria, promoting intestinal peristalsis and indirectly reducing blood fat and cholesterol, the fructo-oligosaccharide can absorb bile acid and reduce the synthesis and absorption of cholesterol as all dietary fibers. In addition, fructooligosaccharides are not easily absorbed by the human body and thus cannot be synthesized into fat by the sugar-fat metabolic pathway.
Fourthly, the anticarious property of the fructo-oligosaccharide. Sucrose and other traditional sweeteners can agglutinate and ferment dental plaque bacteria to generate organic acid, thereby accelerating dental caries. The fructo-oligosaccharide is not easy to cause the coagulation of carious pathogenic bacteria, the lactic acid formed on the gear surface is 23-50% lower than that of cane sugar, and the carious rate is far lower than that of cane sugar. The decayed tooth is one of the commonly occurring diseases of children in China, and the fructo-oligosaccharide with the property of resisting decayed tooth is undoubtedly an ideal sweetener for children food.
In the invention, the high stability of the fructo-oligosaccharide product means that the fructo-oligosaccharide does not crystallize or rarely crystallizes in the process of long-term storage of the product, and the light transmittance of the product is 100% or close to 100%.
In the present invention, the Nystose is a tetrasaccharide, which is formed by linking two fructose molecules to the fructosyl moiety of sucrose via a β (1 → 2) bond. In high purity fructooligosaccharides derived from sucrose, the content of sucrose tetrasaccharide is high, generally higher than 37% (on a dry basis); in the case of low-purity fructooligosaccharides derived from sucrose, the content of nystose is generally less than 37% (on a dry basis).
In the invention, the content of the sucrose tetrasaccharide in the fructo-oligosaccharide product refers to the mass ratio of the sucrose tetrasaccharide to the whole product. If the fructo-oligosaccharide product only contains sucrose fructo-oligosaccharide, the content of sucrose tetrasaccharide refers to the mass ratio (on a dry basis) of sucrose tetrasaccharide in the sucrose fructo-oligosaccharide. If the fructo-oligosaccharide product comprises chicory fructo-oligosaccharide or jerusalem artichoke fructo-oligosaccharide in addition to sucrose fructo-oligosaccharide, the content of sucrose tetrasaccharide refers to the mass ratio (on a dry basis) of the sucrose tetrasaccharide in (sucrose fructo-oligosaccharide + chicory fructo oligosaccharide) or (sucrose fructo-oligosaccharide + jerusalem artichoke fructo-oligosaccharide).
In the present invention, the preparation of the fructooligosaccharide product can adopt any prior art. Specifically, the preparation method can be carried out according to the following method:
(1) heating and dissolving granulated sugar;
(2) cooling after pasteurization, mixing with beta-fructosyltransferase, and introducing into an enzyme column for fermentation; the enzyme adding amount needs to be controlled, the more the enzyme amount is, the more sucrose tetrasaccharide with high polymerization degree is easily generated in the same time, and fructo-oligosaccharide products with different contents of sucrose tetrasaccharide can be produced through different enzyme adding amounts; simultaneously, the high-sucrose tetrasaccharide product can be produced by prolonging the enzyme reaction time;
(3) after the fermentation is finished, filtering by using diatomite, and then carrying out chromatographic purification;
(4) concentrating the purified product under reduced pressure to make sugar degree reach over 75%, vacuum drying, and packaging. The package is to be packaged by a package with good water-resisting property, such as an aluminum foil bag and a double-layer high-volume PE bag, so as to avoid moisture absorption.
In the present invention, by controlling the pH by adding a salt-like substance, an acidic substance and a basic substance, the preparation of a syrup-like fructo-oligosaccharide product may comprise one or more of the following steps:
(1) dissolving acid liquor: mixing acid substances with water in a ratio of 1: (0.5-3), uniformly mixing, stirring for dissolving, and heating if necessary;
(2) dissolving alkali liquor: slowly adding alkali into 0.5-3 times of cold water, wherein part of alkali (such as sodium hydroxide and potassium hydroxide) may release heat, and avoiding boiling to prevent scald;
(3) uniformly mixing salt substances with 0.5-3 times of water, and dissolving for later use;
(4) acid and alkali mixing: cooling the acid solution and the alkali solution, slowly adding the alkali solution into the acid solution, and continuously stirring, wherein if boiling occurs, severe boiling is avoided, and scalding is prevented;
(5) adding 0.5-3 times of water into the fructo-oligosaccharide powder product, uniformly mixing, and dissolving for later use;
(6) mixing all the dissolved materials, heating or vacuum heating and concentrating to sugar degree above 75%, cooling, bottling, and sealing.
In the present invention, the powdered fructo-oligosaccharide product may be prepared by: mixing acid, alkali or salt (such as potassium citrate, sodium citrate, and citric acid), adding appropriate amount of water, heating to dissolve, mixing with the syrup, and drying.
In the present invention, the powdered fructo-oligosaccharide product can also be prepared by the following method: mixing potassium citrate, sodium citrate and citric acid, pulverizing with part of fructo-oligosaccharide, controlling the mesh number to be 40-100 meshes, and uniformly mixing with the rest fructo-oligosaccharide powder; and then packaging by using a packaging bag with good moisture resistance, such as a high-density PE bag (one to two layers) or a layer of aluminum foil bag.
In the research and development process of fructo-oligosaccharide products, the inventor unexpectedly finds that the stability of the fructo-oligosaccharide products can be greatly improved by controlling the content of sucrose tetrasaccharide in the products, and solves the technical problems existing in the field all the time.
It is an object of a first aspect of the invention to provide a high stability fructooligosaccharide product, said product comprising sucrose fructooligosaccharide and having a sucrose tetrasaccharide content of less than 37% (on a dry basis); the pH of the product is 5-9.
Preferably, the product has a higher stability at a pH above 5.3.
In one or more embodiments, if the sucrose fructo-oligosaccharide has a sucrose tetrasaccharide content of more than 37%, chicory fructo-oligosaccharide or Jerusalem artichoke fructo-oligosaccharide is further added to the high stability fructo-oligosaccharide product, so that the sucrose tetrasaccharide content of the product is less than 37% (on a dry basis).
In one or more embodiments, the product is in the form of a slurry or powder.
In the art, a powdered fructo-oligosaccharide product generally has good stability due to spray drying or the like, but the stability of a slurry state is very poor. The invention can obviously improve the stability of the pasty fructo-oligosaccharide product by controlling the content of the sucrose tetrasaccharide, and the stability of the powdery fructo-oligosaccharide product is regret better by spray drying treatment.
In one or more embodiments, the product is pH controlled by the addition of salt species, acidic species, and basic species commonly used in the art.
In one or more embodiments, the salt is one or more of sodium phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium tripolyphosphate, sodium pyrophosphate, sodium citrate, sodium malate, sodium acetate, sodium erythorbate, potassium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium tripolyphosphate, potassium pyrophosphate, potassium citrate, potassium malate, potassium acetate, potassium erythorbate, sodium chloride, and potassium chloride.
In one or more embodiments, the acidic substance is one or more of malic acid, acetic acid, citric acid, lactic acid, phosphoric acid, vitamin C, mature vinegar, lemon juice, enzyme juice, and noni juice.
In one or more specific embodiments, the basic substance is one or more of potassium hydroxide, sodium hydroxide, potassium carbonate, potassium bicarbonate, sodium carbonate, sodium bicarbonate, calcium hydroxide, and calcium carbonate.
The salt product of the present invention is not limited to the above components, and other salts such as potassium salt and sodium salt may be used; the acid substance is not limited to the above components, and other substances with pH of 4 or less may be added; the alkaline substance is not limited to the above components, and other substances having a pH of 8 or more may be added.
In one or more specific embodiments, the product comprises 50-100 parts of fructo-oligosaccharide, 0-30 parts of salt substances, 0-30 parts of acidic substances and 0-30 parts of alkaline substances by weight.
The second aspect of the invention aims to provide the application of the high-stability fructo-oligosaccharide product in health care products or food.
The third aspect of the invention aims to provide an acidic flavor food, which comprises the high-stability fructo-oligosaccharide product of any one of the invention; the fructo-oligosaccharide in the acidic flavor food is not decomposed into sucrose and fructose by the action of acid.
In one or more embodiments, the acidic flavored food product is an acidic soft candy, an acidic jelly, an acidic fructo-oligosaccharide syrup, or an acidic fructo-oligosaccharide juice drink.
In a fourth aspect, the invention aims to provide a method for improving the stability of a fructooligosaccharide product, wherein the content of the sucrose tetrasaccharide in the product is controlled to be less than 37% (on a dry basis).
In the fifth aspect of the invention, the invention aims to provide a method for improving the stability of high-purity sucrose fructo-oligosaccharide, wherein chicory fructo-oligosaccharide or Jerusalem artichoke fructo-oligosaccharide is added to ensure that the content of sucrose tetrasaccharide in the product is less than 37% (based on dry basis).
If the invention uses high-purity sucrose fructo-oligosaccharide as raw material to prepare fructo-oligosaccharide product, chicory fructo-oligosaccharide or Jerusalem artichoke fructo-oligosaccharide is needed to dilute the proportion of sucrose tetrasaccharide in the sucrose fructo-oligosaccharide in the product, so that the sucrose tetrasaccharide accounts for less than 37% (dry basis). If the sucrose fructo-oligosaccharide with low purity is used for preparing the fructo-oligosaccharide product, the sucrose fructo-oligosaccharide has very low proportion of sucrose tetrasaccharide which is easy to crystallize, so that the pH value is only required to be controlled to be 4-10. The method can greatly improve the stability of the fructo-oligosaccharide product, particularly a pasty product, and the shelf life of the product can reach more than five years if the pasty product has no influence of microorganisms.
In addition, the acidic flavor food prepared by the fructo-oligosaccharide product of the invention is not decomposed into sucrose and fructose by the action of acid in the processing process, so the taste of the acidic flavor food is not sweetened, and the acidic flavor food can keep the original flavor for a long time.
In the following examples, substances and devices used are publicly available on the market if not specifically mentioned, and the detection methods involved in the examples are as follows:
detecting the content of the sucrose tetrasaccharide: referring to an area normalization method in the national standard GB 23528-2009;
and (3) detecting the content of fructo-oligosaccharide: the method is characterized by comprising the following steps of (1) determining the total content of 6.5 fructo-oligosaccharide in reference national standard GB23528-2009 (high performance liquid chromatography);
the detection method of the pH value comprises the following steps: with reference to national standard GB23528-2009, diluting the sample to a state of sugar degree of about 30%, stirring uniformly, and detecting with a pH meter;
detection of light transmittance: with reference to the national standard GB23528-2009, the transmittance of a cuvette containing a sample is detected under a specific light source.
The following are specifically mentioned: in the following examples and comparative examples, the prepared slurry-like product was not subjected to moisture content measurement; the prepared powder product was not subjected to measurement of sugar degree and light transmittance.
The following comparative examples 1-2 were prepared as fructooligosaccharides (syrup form) by the following method:
(1) heating and dissolving granulated sugar: weighing first-stage white granulated sugar and distilled water with pH of 5.0-7.0, placing in a triangular flask, placing in a constant temperature oscillator, and preheating at 50 deg.C and 100r/min for dissolving;
(2) pasteurizing the dissolved substance, cooling, mixing with a proper amount of immobilized enzyme (beta-fructosyltransferase), and allowing the mixture to enter an enzyme column for fermentation; the enzyme adding amount needs to be controlled, the more the enzyme amount is, the more sucrose tetrasaccharide with high polymerization degree is easily generated in the same time, and fructo-oligosaccharide products with different contents of sucrose tetrasaccharide can be produced through different enzyme adding amounts; simultaneously, the high-sucrose tetrasaccharide product can be produced by prolonging the enzyme reaction time;
(3) after the fermentation is finished, filtering by using diatomite, and then carrying out chromatographic purification;
(4) and (4) concentrating the purified product under reduced pressure to make the sugar degree of the product reach over 75%, and packaging.
Comparative example 3 fructooligosaccharides (powder) were prepared as follows:
and (3) drying the slurry product obtained by the preparation method in vacuum, and then packaging, wherein the packaging is carried out by adopting packaging with good water-resisting property, such as an aluminum foil bag and a double-layer high-volume PE bag, so as to avoid moisture absorption.
Comparative examples 1 to 3
The parameters of each control in the preparation are shown in table 1:
TABLE 1 important parameters for the preparation of fructooligosaccharides in comparative examples 1 to 3
The product obtained by the respective production methods of comparative examples 1 to 3 had various indexes as shown in Table 2:
TABLE 2 index of fructooligosaccharides obtained in comparative examples 1 to 3
Of these, comparative examples 1 and 2 are slurry products (so the moisture content data is not referred to in the tables); comparative example 3 the obtained product was dried to obtain a powder product (therefore, the table does not refer to the sugar degree and light transmittance data).
Comparative example 4 (slurry)
The preparation method comprises the following steps: the fructooligosaccharide obtained in comparative example 1 was mixed with citric acid in the following amounts.
| Name of raw materials | Number of parts |
| Comparative example 1 Oligofructose syrup | 100 |
| Citric acid (citric acid monohydrate) | 0.1 |
Comparative example 5 (slurry)
The preparation method of the inulin-derived fructo-oligosaccharide syrup comprises the following steps: dissolving inulin with water to obtain inulin with concentration of 5-17%, adding inulase at 881U/g substrate and pH5-9, reacting for 3 hr, and performing chromatographic separation and purification to obtain high-purity fructo-oligosaccharide.
The products in this comparative example were mixed in the following amounts.
In the following examples and comparative examples, the preparation processes used were as follows:
1. process for producing slurry product
(1) Dissolving acid liquor: mixing the acid substance with water in a ratio of 1: (0.5-3), uniformly mixing, stirring for dissolving, and heating if necessary;
(2) dissolving alkali liquor: slowly adding alkali substance into 0.5-3 times of cold water, wherein part of alkali (such as sodium hydroxide and potassium hydroxide) may release heat, and boiling is avoided to prevent scald;
(3) cooling the alkali liquor, slowly adding into the acid liquor, and stirring continuously, wherein if boiling occurs, severe boiling is avoided, and scald is prevented;
(4) uniformly mixing salt substances with 0.5-3 times of water, and dissolving for later use; can be directly mixed with acid liquor and/or alkali liquor;
(5) adding 0.5-3 times of water into the fructo-oligosaccharide powder product, uniformly mixing, and dissolving for later use;
(6) mixing all the dissolved materials, heating or vacuum heating and concentrating to sugar degree above 75%, cooling, bottling, and sealing.
2. The production process of the powdery product comprises the following steps:
(1) mixing: mixing potassium citrate, sodium citrate and citric acid, adding a proper amount of water, heating for dissolving, then uniformly mixing with the fructo-oligosaccharide syrup, and drying;
(2) packaging with good moisture-proof packaging bag, such as high-density PE bag (one to two layers) or one layer of aluminum foil bag.
The air humidity of the slurry product and the powder product is controlled within 40 percent (optimally controlled within 30 percent) in the production process.
Examples 1 to 5
The raw material ratios and indices of the obtained products of the examples are shown in table 3:
TABLE 3 raw material ratios of examples 1 to 5 and indices of products obtained
Examples 6 to 11
The raw material ratios and indices of the obtained products of the examples are shown in table 4:
TABLE 4 raw material ratios of examples 6 to 11 and indices of products obtained
Sensory evaluation test:
the sensory panel believes that the acidic fructo-oligosaccharide paste product obtained in the above example is significantly sour in powder form, and can achieve a sour taste similar to citrus or yogurt. The thick paste for preparing the fruity soft sweets or the beverages has more proper mouthfeel.
Shelf life test: the minimum three-year shelf life is proved by accelerating at 37 ℃ for 60 weeks, and the shelf life of the product can reach more than 5 years theoretically. (37 degree accelerated test is more conventional in the food industry, because it is sometimes unlikely to follow several years, accelerated test is used instead, the principle is to adopt the speed enhancement that food is deteriorated under high temperature condition, generally 37 degree accelerated test is 1 week, and represents 1 month of normal temperature storage)
Comparative examples 1 to 5 shelf life test data (storage in dark at ordinary temperature)
Examples 1-11 shelf life test data (storage at ambient temperature in the dark)
Examples 1-11 shelf life test data (37 degree accelerated shelf life tracking)
The experimental data show that the decomposition phenomenon of the fructo-oligosaccharide pulp (containing acidity and alkalinity) product prepared by the scheme completely disappears, the product is more suitable for transportation and storage, and the application of the fructo-oligosaccharide in the fields of fruit juice, jelly and soft sweets is also extended.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.
Claims (10)
1. A high stability fructooligosaccharide product, wherein said product comprises sucrose fructooligosaccharide and wherein the sucrose tetraose content of said product is less than 37% (on a dry basis); the pH of the product is 5-9.
2. The high stability fructo-oligosaccharide product according to claim 1, wherein if the content of sucrose tetrasaccharide in sucrose fructo-oligosaccharide is more than 37% (on a dry basis), chicory fructo-oligosaccharide or Jerusalem artichoke fructo-oligosaccharide is further added to the high stability fructo-oligosaccharide product, so that the content of sucrose tetrasaccharide in the product is less than 37% (on a dry basis).
3. The high stability fructooligosaccharide product according to claim 1 or 2, wherein the product is in the form of a syrup or a powder.
4. The high stability fructooligosaccharide product according to claim 3, wherein the product has pH controlled by adding salts, acids and alkalines;
preferably, the salt substance is one or more of sodium phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium tripolyphosphate, sodium pyrophosphate, sodium citrate, sodium malate, sodium acetate, sodium erythorbate, potassium phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium tripolyphosphate, potassium pyrophosphate, potassium citrate, potassium malate, potassium acetate, potassium erythorbate, sodium chloride and potassium chloride;
preferably, the acidic substance is one or more of malic acid, acetic acid, citric acid, lactic acid, phosphoric acid, vitamin C, mature vinegar, lemon juice, ferment juice and noni juice;
preferably, the alkaline substance is one or more of potassium hydroxide, sodium hydroxide, potassium carbonate, potassium bicarbonate, sodium carbonate, sodium bicarbonate, calcium hydroxide and calcium carbonate.
5. The high-stability fructo-oligosaccharide product according to claim 4, wherein the product comprises 50 to 100 parts by weight of fructo-oligosaccharide, 0 to 30 parts by weight of a salt substance, 0 to 30 parts by weight of an acidic substance and 0 to 30 parts by weight of a basic substance.
6. Use of the high stability fructo-oligosaccharide product of any one of claims 1 to 5 in a health product or food.
7. An acidic flavored food comprising the high stability fructo-oligosaccharide product of any one of claims 1 to 5; the fructo-oligosaccharide in the acidic food is not decomposed into sucrose and fructose by the action of acid.
8. The acidic flavored food product of claim 7, wherein the acidic flavored food product is an acidic soft candy, an acidic jelly, an acidic fructo-oligosaccharide syrup, or an acidic fructo-oligosaccharide juice drink.
9. A method for improving the stability of fructo-oligosaccharide products is characterized in that the content of sucrose tetrasaccharide in the products is controlled to be less than 37 percent (on a dry basis).
10. A method for improving the stability of high-purity sucrose fructo-oligosaccharide is characterized in that chicory fructo-oligosaccharide or Jerusalem artichoke fructo-oligosaccharide is added, so that the content of sucrose tetrasaccharide in the product is less than 37% (on a dry basis).
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