CN115606787B - A mixing powder flavor and its preparation method and application - Google Patents

Abstract

The invention relates to the technical field of edible essence, in particular to a mixed powder essence and a preparation method and application thereof. The invention mixes the glucosyl stevioside with the neomethyl hesperidin dihydrochalcone and ethyl maltol for use, which remarkably improves the sweetness of the prepared mixed powder essence, not only improves the obvious after-bitter taste of the glucosyl stevioside, but also covers the liquorice taste of the neomethyl hesperidin dihydrochalcone. Meanwhile, the mixed powder essence prepared by the synergistic effect of ethyl maltol and neomethyl hesperidin dihydrochalcone has high sweetness generation speed and appropriately shortens the sweetness residence time. The spice and the essence auxiliary materials used in the invention are natural products, the energy is zero, the blood sugar is not increased, the adverse effect on human bodies caused by too high sugar intake is avoided, and the invention can be used for people with obesity and diabetics. The mixed powder essence prepared by the invention does not need to be marked independently in a product label, and belongs to a cleaning label.

Description

A mixing powder flavor and its preparation method and application

Technical Field

The invention relates to the technical field of edible flavors, and in particular to a mixing powder flavor and a preparation method and application thereof.

Background technique

Stevioside is the active ingredient in stevia, and is a natural, low-calorie, high-intensity sweetener. Stevioside has no obvious toxic side effects, can inhibit high blood sugar and high blood pressure, and has anti-inflammatory, anti-tumor, antidiarrheal, diuretic and immune-regulating effects. However, the molecular structure of steviol aglycone in stevioside will produce a bitter aftertaste and a sweet aftertaste (i.e., a lasting sweetness), which cannot be compared with the sweetness and pure taste of sucrose, and has not yet been accepted by market consumers.

As people have higher and higher requirements for the taste of sweeteners, glucose-based stevioside is obtained by enzymatic modification of stevioside using the glucosyltransferase method. With the introduction of glucose, the sweetness of stevioside is reduced, and the bad taste is improved to a certain extent. However, the sweetness of glucose-based stevioside is only about 100 times that of sucrose, and the consumption is large and the cost is high in the process of using it in sugar substitute foods. And its products still have a more obvious bitter aftertaste and licorice taste, which has not completely disappeared after enzyme treatment. Glucosyl stevioside is a sweetener officially launched in the past two years. At present, the compound application based on this sweetener is still relatively rare. Few manufacturers develop and produce glucose-based stevioside flavors, which also affects the production and promotion of glucose-based stevioside related products.

For example, in the patent with application number CN202011148941.1, the formulated amount of steviol glycoside, CGT enzyme preparation and amylopectin are dispersed in hot water to dissolve, the temperature is raised to inactivate the enzyme and then cooled, and neomethyl hesperidin dihydrochalcone is added, and the temperature is continued to be lowered for spray drying to obtain a food additive sweet flavor. This improves the bitter aftertaste and licorice taste of glucose-based stevioside and the defects of low sweetness. However, the production process of the food additive sweet flavor uses solid and liquid raw materials, which need to be heated and separated to remove the remaining solid phase amylopectin, and the flavor of the product is greatly affected. In addition, the preparation process of the food additive sweet flavor is time-consuming, complex, and temperature changes are difficult to control.

However, the sweetness of neomethyl hesperidin dihydrochalcone itself is very high (1500-1800 times the sweetness of sucrose). The applicant of the present application found that in the process of preparing flavors, even if a small amount is added, after the taste of glucosyl steviol glycoside is modified, the sweetness is still too strong and the sweetness is too high. In addition, neomethyl hesperidin dihydrochalcone has the characteristics of slow sweetness onset and long aftertaste duration. After compounding with glucosyl steviol glycoside, it is easy to make the sweetness retention time too long. In addition, neomethyl hesperidin dihydrochalcone itself has a sweet taste similar to licorice. This unique flavor is difficult to conceal in food flavors, making the flavor of the flavor poor.

Therefore, in order to improve the product quality and sales volume of glucose-based stevioside products and increase economic income, there is an increasing need for a glucose-based stevioside flavor and a preparation method thereof.

Summary of the invention

The present invention aims to overcome the above-mentioned defects in the prior art of preparing food flavors by modifying the taste of glucosyl stevioside with neomethyl hesperidin dihydrochalcone, and provides a mixing powder flavor and a preparation method thereof, and applies the flavor to the preparation process of food additives.

To achieve the above-mentioned purpose, the present invention is implemented by the following technical solutions:

A mixing powder flavor, composed of the following substances:

Flavor excipients, glucosyl steviol glycosides, neomethyl hesperidin dihydrochalcone and ethyl maltol.

Edible flavors are commonly used food additives with natural flavors, which are carefully formulated with natural and natural equivalent flavors and synthetic flavors in reference to the flavor of natural foods. Flavors, as a special high-concentration additive that can affect the taste and flavor of food, have been widely used in various fields of food production. It can make up for the flavor defects of the food itself, give some foods a vivid original taste, enhance the flavor of food, and cover up the bad smell of food. These advantages of flavors make it increasingly the focus of research. Traditional solid beverage production is mostly produced by spray drying, vacuum drying and boiling drying. Liquid flavors are used in the production process, and the solvent needs to be removed by heating, which will affect the flavor of the product. In the powder flavors prepared in the form of mixing, various powder flavors are directly mixed with auxiliary materials during the production process without heating, and the flavor of the product remains unchanged. In addition, the use of mixing powder flavors in terminal solid beverages is convenient for flavoring and easy to mix evenly. At the same time, the temperature of the flavored product is not increased, the product maintains the original powder state, and will not change color in sugar-containing products.

At the same time, the applicant has found that in the process of preparing flavors, after using ethyl maltol in conjunction with neomethyl hesperidin dihydrochalcone to modify the taste of glucosyl steviol glycoside, it can effectively coordinate the overall flavor characteristics of the product without highlighting its own aroma. The product has an appropriate sweetness and fullness, no obvious aftertaste, and the sweetness is closer to the taste of sucrose, and the taste is more delicate. It can maintain a long-lasting fragrance and flavor, and maintain the stability of the overall flavor system.

In addition, ethyl maltol can produce obvious synergistic effect with neomethyl hesperidin dihydrochalcone. The applicant accidentally discovered that after adding ethyl maltol, it can effectively avoid the slow sweetening, delayed sweetness and long sweetness retention time of the flavor prepared by compounding neomethyl hesperidin dihydrochalcone with glucose styrene glycoside.

In addition, neomethyl hesperidin dihydrochalcone itself has a sweet taste similar to licorice, which is difficult to conceal in food flavors, making the flavor of the flavor poor. Ethyl maltol has a unique caramel flavor. When added to flavors, it can to some extent cover up the licorice flavor of neomethyl hesperidin dihydrochalcone itself, making the flavor more mellow and fragrant, and the taste is delicate and comfortable.

In addition, flavor excipients are food additives and food ingredients necessary for the production, storage and application of food flavors. Maltodextrin is a filler and thickener for various foods and is used as a carrier for food flavors. It is widely used in the processing and production of solid beverages, biscuits, baby food, athlete drinks and fruit preservation. It has a good dilution and filling effect, and is used to mix and adsorb glucosyl steviol, neomethyl hesperidin dihydrochalcone and ethyl maltol. It can prevent moisture and agglomeration, making the product easy to store. Erythritol is a new functional sugar alcohol food sweetener, which is widely found in fruits, algae, fungi and fermented foods such as soy sauce and wine. It has high thermal stability, low hygroscopicity, coordinated sweetness, zero caloric value, no cariogenicity, no increase in blood sugar and high tolerance. It is widely used in food, medicine, chemical industry and other fields. It can be used together with maltodextrin as a flavor carrier, and can also be used to prevent products from absorbing moisture and deteriorating.

Preferably, the mass ratio of the glucosyl steviol glycoside, neomethyl hesperidin dihydrochalcone and ethyl maltol is 70-90:0.01-1:0.5-3.

Preferably, the raw materials and their weight proportions are as follows:

2-15 parts of flavor auxiliary materials, 70-90 parts of glucose syl stevioside, 0.01-1 parts of neomethyl hesperidin dihydrochalcone and 0.5-3 parts of ethyl maltol.

Preferably, the flavor auxiliary material is one or both of erythritol and maltodextrin.

As further preferred, the flavor auxiliary material can also be any one or more combinations of gum arabic, D-mannitol, guar gum, pectin, β-cyclodextrin, xanthan gum, methyl cellulose, polydextrose, carrageenan, gelatin, hydroxypropyl starch, sorbitol, sodium carboxymethyl cellulose, and microcrystalline cellulose.

Preferably, the mass ratio of erythritol to maltodextrin is 1-10:1-5.

Preferably, the raw materials and their weight proportions are as follows:

1-10 parts of erythritol, 1-5 parts of maltodextrin, 70-90 parts of glucosyl steviol glycosides, 0.01-1 parts of neomethyl hesperidin dihydrochalcone and 0.5-3 parts of ethyl maltol.

As further preferred, the raw materials and their weight proportions are as follows:

1-10 parts of erythritol, 1-5 parts of maltodextrin, 80-90 parts of glucosyl steviol glycosides, 0.01-0.3 parts of neomethyl hesperidin dihydrochalcone and 0.5-2 parts of ethyl maltol.

A method for preparing a mixing type powder flavor comprises the following steps:

(S.1) Grinding each raw material separately, and then weighing them according to the formula ratio to obtain each raw material powder;

(S.2) mixing the raw material powders obtained in step (S.1) step by step until they are uniformly mixed to obtain a mixed flavor;

(S.3) The mixed flavor obtained in step (S.2) is crushed again and sieved to obtain a mixed powder flavor.

Preferably, the specific operation steps for obtaining the mixed flavor in step (S.2) are as follows:

The raw material powders obtained in step (S.1) are mixed in order from low content to high content according to the proportion of each raw material in the formula, and stirred for 30 to 60 minutes until the mixture is uniform.

Preferably, the sieving condition in the step (S.3) is that the mixed essence is crushed again to pass through a sieve of 80-200 mesh.

The application of the mixing powder flavor as described above in food, beverage, wine and dairy product processing.

Therefore, the present invention has the following beneficial effects:

(1) The present invention mixes glucosyl stevioside with neomethyl hesperidin dihydrochalcone and ethyl maltol, which significantly improves the sweetness of the prepared mixed powder flavor. It not only improves the obvious bitter aftertaste of glucosyl stevioside, but also masks the licorice taste of neomethyl hesperidin dihydrochalcone itself, so that the flavor has appropriate sweetness and fullness, just the right sweetness, and tastes equivalent to sucrose. It can replace sucrose, has a more mellow and fragrant smell, and a delicate and comfortable taste.

(2) The present invention uses the synergistic effect of ethyl maltol and neomethyl hesperidin dihydrochalcone to make the prepared mixed powder flavor develop sweetness faster and the sweetness retention time appropriately shortened;

(3) The spices and flavor auxiliary materials used in the present invention are all natural products, have zero energy, and do not increase blood sugar, thus avoiding the adverse effects on the human body caused by excessive intake of sugar, and can be consumed by obese people and diabetic patients;

(4) The mixing powder flavor prepared by the present invention does not need to be separately marked on the product label and can be directly classified as a food flavor, which belongs to the clean label category. In addition, the preparation process is short and the preparation method is simple, which is conducive to promotion and application in daily life or industrial production.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is a flow chart of the preparation process of mixing type powder flavor.

FIG. 2 is a mouthfeel profile diagram of the mixed powder flavor of Example 2.

FIG. 3 is a mouthfeel profile diagram of the mixed powder flavor of Example 7.

FIG. 4 is a mouthfeel profile diagram of the mixed powder flavor of Example 8.

FIG. 5 is a mouthfeel profile diagram of the mixed powder flavor of Example 9.

FIG. 6 is a mouthfeel profile diagram of the mixed powder flavor of Comparative Example 4.

FIG. 7 is a mouthfeel profile diagram of the mixed powder flavor of Comparative Example 1.

FIG8 is a mouthfeel profile diagram of the mixed powder flavor of Comparative Example 5.

FIG. 9 is a mouthfeel profile diagram of the mixed powder flavor of Comparative Example 6.

FIG. 10 is a mouthfeel profile diagram of the mixed powder flavor of Comparative Example 7.

Detailed ways

The present invention is further described below in conjunction with the accompanying drawings and specific embodiments of the specification. Those of ordinary skill in the art will be able to implement the present invention based on these descriptions. In addition, the embodiments of the present invention involved in the following description are generally only embodiments of a part of the present invention, rather than all embodiments. Therefore, based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative work should fall within the scope of protection of the present invention.

[Bitterness test of glucosyl stevioside and licorice taste masking test of neomethyl hesperidin dihydrochalcone]

Example 1

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl steviol glycoside, 0.5 parts of neomethyl hesperidin dihydrochalcone and 0.5 parts of ethyl maltol.

The production process is:

(S.1) The above-mentioned components by weight are crushed separately, and then weighed according to the formula ratio to obtain raw material powders;

(S.2) Mixing the raw material powders obtained in step (S.1) in order from the lowest content to the highest content in the formula, stirring for 30 to 60 minutes until the mixture is uniform, to obtain a mixed flavor;

(S.3) The mixed flavor obtained in step (S.2) is crushed again, sieved through a sieve of 80-200 mesh, and a mixed powder flavor sample is obtained. After the sample is tested and qualified, it is packaged and stored.

Example 2

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl steviol glycoside, 0.5 parts of neomethyl hesperidin dihydrochalcone and 1 part of ethyl maltol. The production process is the same as that of Example 1.

Example 3

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl steviol glycoside, 0.5 parts of neomethyl hesperidin dihydrochalcone and 2 parts of ethyl maltol. The production process is the same as that of Example 1.

Example 4

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl steviol glycoside, 0.5 parts of neomethyl hesperidin dihydrochalcone and 3 parts of ethyl maltol. The production process is the same as that of Example 1.

Example 5

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

1 part of erythritol, 5 parts of maltodextrin, 70 parts of glucosyl steviol glycoside, 0.01 part of neomethyl hesperidin dihydrochalcone and 0.5 part of ethyl maltol. The production process is the same as that of Example 1.

Example 6

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

5 parts of erythritol, 2.5 parts of maltodextrin, 90 parts of glucosyl steviol glycoside, 1 part of neomethyl hesperidin dihydrochalcone and 3 parts of ethyl maltol. The production process is the same as that of Example 1.

Comparative Example 1

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl steviol glycoside and 0.5 parts of neomethyl hesperidin dihydrochalcone. The production process is the same as that of Example 1.

Comparative Example 2

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl steviol glycoside, 0.5 parts of neomethyl hesperidin dihydrochalcone and 4 parts of ethyl maltol. The production process is the same as that of Example 1.

Comparative Example 3

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl steviol glycosides and 1 part of ethyl maltol. The production process is the same as that of Example 1.

Test Methods

The mixed powder flavors prepared in Examples 1 to 6 and Comparative Examples 1 to 3 were subjected to sensory tests to test the masking effect of ethyl maltol in the mixed powder flavors on the bitterness of glucosyl stevioside and the licorice taste of neomethyl hesperidin dihydrochalcone, as well as the odor improvement effect of the mixed powder flavors. The test results are shown in Tables 1 and 2 below.

Table 1

Table 2

From the data analysis in Table 1 and Table 2, it can be seen that when ethyl maltol is not added (Comparative Example 1), it cannot cover up the bitterness of glucosyl steviol glycoside and the licorice taste of neomethyl hesperidin dihydrochalcone itself, resulting in a poor taste of the mixed powder flavor. When the addition amount of ethyl maltol is 4 parts (Comparative Example 2), although the bitterness of glucosyl steviol glycoside and the licorice taste of neomethyl hesperidin dihydrochalcone itself are covered, the mixed powder flavor volatilizes a strong caramel smell, resulting in an unpleasant taste. In addition, when only ethyl maltol is used to modify glucosyl steviol glycoside (Comparative Example 3), the bitterness of glucosyl steviol glycoside can be well covered, but the sweetness is not full, resulting in an uncoordinated taste of the mixed powder flavor. When the addition amount of ethyl maltol is in the range of 0.5~3 parts, it can not only effectively shield the bitterness of glucosyl stevioside and the licorice taste of neomethyl hesperidin dihydrochalcone itself, but also make the overall sweetness of the mixed powder flavor full, the taste is pleasant, and accompanied by a certain caramel smell.

[Taste test of mixed powder flavors]

Example 7

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 80 parts of glucosyl steviol glycoside, 0.5 parts of neomethyl hesperidin dihydrochalcone and 0.5 parts of ethyl maltol. The production process is the same as that of Example 1.

Example 8

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 70 parts of glucosyl steviol glycoside, 0.7 parts of neomethyl hesperidin dihydrochalcone and 0.75 parts of ethyl maltol. The production process is the same as that of Example 1.

Example 9

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl steviol glycoside, 1 part of neomethyl hesperidin dihydrochalcone and 1 part of ethyl maltol. The production process is the same as that of Example 1.

Comparative Example 4

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin and 87.5 parts of glucosyl steviol glycoside. The production process is the same as that of Example 1.

Comparative Example 5

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 60 parts of glucosyl steviol glycoside, 0.3 parts of neomethyl hesperidin dihydrochalcone and 0.4 parts of ethyl maltol. The production process is the same as that of Example 1.

Comparative Example 6

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 100 parts of glucosyl steviol glycoside, 1.5 parts of neomethyl hesperidin dihydrochalcone and 3.5 parts of ethyl maltol. The production process is the same as that of Example 1.

Comparative Example 7

In this embodiment, the components of the mixing powder flavor provided by the embodiment of the present invention are mixed according to the following weight ratios:

10 parts of erythritol, 1 part of maltodextrin, 87.5 parts of glucosyl steviol glycoside, 0.5 parts of neomethyl hesperidin dihydrochalcone and 5 parts of ethyl maltol. The production process is the same as that of Example 1.

Test Methods

A total of 20 people participated in the taste measurement of the mixed powder flavors prepared in Example 2, Examples 7 to 9 and Comparative Examples 1 and Comparative Examples 4 to 7. A mixed powder flavor with the same sweetness prepared with sucrose was used as a control sample for the taste evaluation. The taste profile of the mixed powder flavor (sweetness onset, sweetness fullness, sweetness multiple, and sweet aftertaste) and the taste score sheet of the mixed powder flavor are shown in Figures 2 to 10 and Table 3, respectively.

table 3

From the analysis of Figures 2 to 10 and Table 3, it can be seen that the taste profiles of the mixed powder flavors in Examples 2 and 7 to 9 have a high overlap with the control sample, while the taste profiles in Comparative Examples 1 and 4 to 7 have a lower overlap with the control sample than in Examples 2 and 7 to 9. It shows that under the conditions of 70 to 90 parts of glucosyl steviol, 0.5 to 1 part of neomethyl hesperidin dihydrochalcone, and 0.5 to 1 part of ethyl maltol, the taste of the three blends is close to the taste of sucrose. At the same time, the sweetening speed becomes faster, the sweetness pleasure increases, and the duration of the tail sweetness is effectively shortened. In addition, when the addition amount of ethyl maltol is less than 0.5 parts, the addition amount of neomethyl hesperidin dihydrochalcone is less than 0.5 parts, and the addition amount of glucosyl steviol is less than 70 parts, the sweetness of the mixed powder flavors blended by the three blends is significantly reduced, and the modification effect on the tail sweetness is not obvious. When the added amount of ethyl maltol is higher than 3 parts, the added amount of neomethyl hesperidin dihydrochalcone is higher than 1 part, and the added amount of glucosyl stevioside is higher than 90 parts, the mixed powder flavor prepared by the three has too high sweetness multiples and too strong sweetness, resulting in an unpleasant taste and a longer duration of the aftertaste.

The above description is only a detailed description of the preferred embodiments and principles of the present invention. For ordinary technicians in this field, according to the ideas provided by the present invention, there will be changes in the specific implementation methods, and these changes should also be regarded as the protection scope of the present invention.

Claims (8)

1. A mixed powder essence, which is characterized by comprising the following substances:

Essence auxiliary materials, glucosyl stevioside, neohesperidin dihydrochalcone and ethyl maltol;

The mass ratio of the glucosyl stevioside to the neohesperidin dihydrochalcone to the ethyl maltol is 70-90:0.01-1:0.5-3;

The essence auxiliary material is one or two of erythritol and maltodextrin.

2. The mixing type powder essence according to claim 1, which is characterized by comprising the following substances in parts by weight:

2-15 parts of essence auxiliary materials, 70-90 parts of glucosyl stevioside, 0.01-1 part of neohesperidin dihydrochalcone and 0.5-3 parts of ethyl maltol.

3. The mixed powder essence according to claim 1, wherein the mass ratio of erythritol to maltodextrin is 1-10:1-5.

4. A mixed powder essence according to claim 3, characterized in that the following raw materials are present in the following proportions by weight:

1-10 parts of erythritol, 1-5 parts of maltodextrin, 70-90 parts of glucosyl stevioside, 0.01-1 part of neohesperidin dihydrochalcone and 0.5-3 parts of ethyl maltol.

5. The method for preparing a mixed powder essence according to any one of claims 1 to 4, comprising the steps of:

(S.1) respectively crushing the raw materials, and respectively weighing according to the formula proportion to obtain raw material powder;

(S.2) gradually mixing the raw material powder obtained in the step (S.1) until the raw material powder is uniformly mixed to obtain mixed essence;

(S.3) crushing the mixed essence obtained in the step (S.2) again, and sieving to obtain the mixed powder essence.

6. The method for preparing a mixed powder flavor according to claim 5, wherein the specific operation steps for obtaining the mixed flavor in the step (s.2) are as follows:

and (2) sequentially mixing the raw material powder obtained in the step (S.1) according to the ratio of the raw materials in the formula from low content to high content, and stirring for 30-60 min until the raw material powder is uniformly mixed.

7. The method for preparing a mixed powder flavor according to claim 5, wherein the sieving condition in the step (s.3) is that the mixed flavor is crushed again until passing through a 80-200 mesh screen.

8. The use of a blended powdered flavour as claimed in any one of claims 1 to 4 in food, beverage, wine, dairy processing.