赤藓糖醇研究进展及在食品中的应用

赤藓糖醇属于填充型甜味剂，口感清凉，热量低，安全性高。可以采用化学合成法，但是微生物发酵法生产更占有优势。本文综述了微生物发酵生产赤藓糖醇的影响因素，分别概括了在有氧和无氧条件赤藓糖醇的产生机理，对赤藓糖醇在食品工业中的应用予以介绍，并且对其研究和发展提出看法和展望。     

赤藓糖醇的科学共识

随着健康饮食理念的盛行及减糖、低糖需求的增长,甜味剂——赤藓糖醇备受市场和行业关注。本文通过文献检索分析与专题研讨的形式开展研究,在综合分析赤藓糖醇国内外研究与应用现状的基础上,结合食品添加剂、食品科学等科技界与产业界相关专家意见,形成赤藓糖醇的科学共识,即:赤藓糖醇是一种四碳多元醇,在自然界中广泛存在,具有低能量、高耐受量等特性,目前工业化生产以微生物发酵法为主;赤藓糖醇作为食品添加剂的安全性虽已得到国内外权威机构的认可,但仍需加强其生产与应用等方面的科学研究,推动科学认知。本共识对引导行业科学认识、企业规范使用、公众合理消费赤藓糖醇具有重要的指导意义,有助于推动含赤藓糖醇食品的创新发展。     

酵母菌发酵生产赤藓糖醇的研究进展

赤藓糖醇是一种新型甜味剂,具有低热量、高稳定性、食用安全性高等优点,可广泛应用于食品及日用品方面。目前赤藓糖醇最佳的工业化生产方式是微生物发酵法,其中主要使用的菌种是酵母菌,此类菌种的安全性高,生产赤藓糖醇的能力强。从菌种选育、赤藓糖醇的合成途径、基因工程和发酵工艺等方面综述酵母菌发酵生产赤藓糖醇的现状,旨在为增强酵母菌生产赤藓糖醇的能力提供参考。     

RP-HPLC法测定PC12细胞内外液中甜味剂赤藓糖醇的含量变化

目的:应用反相高效液相色谱法(RP-HPLC)检测甜味剂赤藓糖醇在PC12细胞内外液中的含量变化情况,明确赤藓糖醇能否进入PC12细胞。方法:采用RPMI-1640培养基培养PC12细胞,提取对数期细胞并使用不同浓度赤藓糖醇处理细胞,应用RP-HPLC法(含示差折光检测器)检测PC12细胞内外液中赤藓糖醇的含量。结果:当PC12细胞外液中赤藓糖醇浓度为0.4mg/m L时,细胞内液中出现赤藓糖醇色谱峰,在浓度0.4~2.0mg/m L范围内,随着细胞外液中赤藓糖醇浓度的增加,细胞内液中赤藓糖醇峰面积呈现逐渐增加的趋势,当浓度为2.0mg/m L时,细胞内液中峰面积达到最大值。结论:PC12细胞内液中出现赤藓糖醇的色谱峰,提示赤藓糖醇能够进入PC12细胞,随着细胞外液中赤藓糖醇浓度不断增加,细胞内液中赤藓糖醇浓度也不断增高,为PC12细胞内外液中甜味剂赤藓糖醇的食品学及药效学研究提供一定的基础。     

响应曲面法优化赤藓糖醇结晶工艺

为了开发一套赤藓糖醇的结晶工艺,该文研究了包括晶种添加量、溶液初始浓度、结晶时间和结晶温度在内的4个主要因素对赤藓糖醇结晶收率的影响。然后根据单因素试验的结果,采用响应曲面法整体优化了赤藓糖醇的结晶工艺参数。响应面优化结果显示,水溶液中赤藓糖醇结晶的最优操作条件为,晶种添加量1.0%,赤藓糖醇溶液初始质量浓度550 mg/mL,结晶时间3 h,结晶温度-4.5℃。上述条件下,赤藓糖醇的一次结晶率为52.78%。该文得到的模型可以用来优化赤藓糖醇在水溶液体系中的结晶过程。该模型化的工艺获得了较高的赤藓糖醇结晶收率。     

微生物发酵法生产赤藓糖醇的研究

赤藓糖醇是一种低热量、口感清凉,食用安全的填充性甜味剂。现介绍赤藓糖醇的生产和研究现状,耐高渗酵母赤藓糖醇的合成途径和赤藓糖醇的应用,并对其研究和发展提出看法。     

赤藓糖醇的特性及其应用研究进展

赤藓糖醇,一种天然活性物质,被广泛应用于食品、医药保健品、日化产品和化工产品中。近年来,随着人们对于营养健康的关注度逐渐增加,学者对其理化及生物学特性研究的不断深入,赤藓糖醇的安全性得到证实,应用范围逐渐扩大。为此,本文对赤藓糖醇的来源、提取方法、理化特性进行了简要介绍,从机理和应用的角度阐述了赤藓糖醇在不同领域的研究。赤藓糖醇独特的代谢方式,使其被应用于糖尿病、葡萄糖不耐受症等特殊人群的功能食品中。赤藓糖醇的防龋性、抗氧化性、保湿性和不可燃性等特性使其在医药、日化领域的应用不断扩展。此外,本文结合国内外赤藓糖醇的最新研究进展,重点阐述了赤藓糖醇作为食品添加剂和化工原料的应用的扩展,进一步分析了赤藓糖醇优良的特性,以期为赤藓糖醇的应用研究和资源化利用提供理论依据与一定的参考。     

赤藓糖醇特性及其硬糖研究

以赤藓糖醇为主要原料,在研究赤藓糖醇加工特性的基础进行无糖硬糖工艺研究。对赤藓糖醇加工特性研究的结果表明:赤藓糖醇在200℃条件下比较稳定,不会发生分解、变色。经由配方及加工工艺优化试验考察液体麦芽糖醇添加量、熬糖温度、熬糖时间对赤藓糖醇硬糖感官品质、硬度和脆度的影响,得到赤藓糖醇硬糖的最优工艺为:液体麦芽糖醇添加量为80%,熬糖温度为165℃,熬糖时间为20 min。     

新型低热值甜味剂——赤藓糖醇

赤藓糖醇是一种多元醇类甜味剂，具有类似于蔗糖的口味，具有热量低、稳定性高、甜味协调、无吸湿性、无龋齿性、不发酵及不会引起肠胃不适等优点。本文简述了赤藓糖醇的物理化学特征、生理代谢特性、生产及应用情况。     

从赤藓糖醇生产废弃母液中回收赤藓糖醇

赤藓糖醇生产废弃母液的成分分析表明,母液中固形物含量约为70%,其中赤藓糖醇约占干物的30%,灰分约占干物的20%,检测不到葡萄糖。液相色谱分析结果表明,母液中有机固形物除赤藓糖醇外,还含有另外2种未知糖醇组分。实验主要探讨了从赤藓糖醇生产废弃母液中回收赤藓糖醇的可行性,重点考察了废弃母液的脱盐效果及其对赤藓糖醇回收的影响。以交换容量和产物的吸附为考察指标,筛选出D315和001*7阴阳2种离子交换树脂用于母液脱盐除杂,采用双柱串联工艺,活性炭脱色处理后的母液脱盐率可达98.5%。经减压蒸馏、降温结晶,母液赤藓糖醇结晶回收率达47.3%,纯度达99%以上。     

Erythritol,a New Raw Material for Food and Non-food Applications

In response to an increasing demand from consumers for healthier and calorie controlled foods, Cerestar has developed a new food ingredient, erythritol. Erythritol can be produced from starch by a full biotechnological process, combining enzymatic and fermentative conversions. The use of an osmophilic yeast allows the fermentation step to be performed at high dry substance, giving an economic advantage. An extremely pure end product is then easily obtained by final crystallisation. Erythritol is structurally a polyol and shares the health properties of other polyols such as being toothfriendly and safe for diabetics. However, it offers in addition two very important nutritional advantages: a lower calorific value (0.3 Kcal/g) and a good tolerance. This is due to its low molecular weight, which allows erythritol to be rapidly absorbed from the small intestine, with subsequent excretion in the urine. Fermentation in the colon is therefore excluded and any resulting gastro-intestinal discomfort avoided. The combination of these properties makes erythritol a unique low calorie bulk sweetener. From a functionality point of view, erythritol is a moderately sweet bulking agent with a cooling taste: workability is similar to other polyols. It has a taste profile close to that of sucrose and may therefore improve the taste quality of a blend with intense sweeteners. Its low solubility and ease of crystallisation, make erythritol very suitable for applications which require a crystalline sweetener, such as chocolate. Other potential application areas are bakery, table-top and confectionery. Presently erythritol is under evaluation to establish beyond any doubt its safety and to obtain food approval as a new, low calorie, bulk sweetener. Potential non-food applications of erythritol are in polymers, fine chemicals and pharmaceutical intermediates.     

Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum

Spanish muffins are sweet, high-calorie baked products which are highly appreciated for their good taste and soft texture. The aim of this work was to evaluate the suitability of erythritol and of its combination with xanthan gum and double quantities of leavening agent for replacing sucrose in Spanish muffins and to understand their functionality in a muffin system. The linear viscoelastic properties of the batter during heating, its specific gravity and bubbles, muffin weight loss during baking and muffin bubbles, height, volume, and instrumental texture were studied. Both erythritol and sucrose increase in the temperature at which the viscoelastic functions increased with temperature. In comparison with the reduced sucrose muffins, the use of erythritol increased the number of air bubbles in the batter. The height of the muffins also increased in the presence of erythritol when compared to the corresponding reduced sucrose muffins, although the volume did not. Erythritol was not effective in diminishing the increased hardness associated with sucrose reduction, but the combination of erythritol with xanthan gum and a double quantity of leavening agent significantly improved the muffin volume (from 94 cm³ for 100% erythritol formulation to 108 cm³ for 100% erythritol–xanthan double-leavening agent formulation) and significantly decreased the hardness (from 75 N for 100% erythritol formulation to 25 N for 100% erythritol–xanthan double leavening agent formulation).     

藏茶玫瑰乌梅无糖复合饮料研制及功能性成分分析与抗氧化研究

以藏茶、玫瑰、乌梅为主要原料,以赤藓糖醇、三氯蔗糖为辅料,研制藏茶玫瑰乌梅无糖复合饮料.以感官评分为指标,利用单因素与响应面法优化得到复合饮料的最佳配方为:藏茶浸提液添加量42％、玫瑰浸提液添加量20％、乌梅浸提液添加量18％、赤藓糖醇添加量3％、三氯蔗糖添加量0.007％.利用UHPLC-QqQ-MS/MS检测出复合...     

不同糖醇对绿茶卡仕达酱品质特性的影响

在不添加增稠剂的情况下,以三种糖醇(麦芽糖醇、木糖醇、赤藓糖醇)分别替代蔗糖,制备低脂无糖的绿茶卡仕达酱,研究不同糖醇对绿茶卡仕达酱感官品质、色度、贮藏稳定性、流变特性以及质构的影响。结果表明:三组糖醇与蔗糖组在甜味方面并无显著差异,糖醇可作为良好的糖替代品,木糖醇组具有良好的色泽和甜味,综合得分7.53,赤藓糖醇组具有良好的口感和涂抹性,综合得分7.40。与蔗糖组相比,三种糖醇均可提高绿茶卡仕达酱产品亮度(L*),木糖醇组绿色最深,a*值绝对值为1.62。麦芽糖醇和木糖醇均使样品贮藏稳定性有明显下降,赤藓糖醇组的稳定性与蔗糖组最为接近,脱水收缩值为1.33%。所有样品均表现出剪切变稀的假塑性,添加糖醇使样品粘弹性较蔗糖组有明显下降。麦芽糖醇组硬度和稠度最大,赤藓糖醇组粘聚性和粘度最小,涂抹性最佳。     

赤藓糖醇玫瑰花风味酸奶的研制

目的 优化赤藓糖醇玫瑰花风味酸奶的配方,丰富酸奶的种类。方法 以鲜牛乳为主要原料,以玫瑰花浸提液为辅料,采用赤藓糖醇代替白砂糖,制作出低热量更健康的风味酸奶。以感官评分为指标,选取玫瑰花浸提液添加量、赤藓糖醇添加量、发酵剂添加量和发酵时间4个因素,进行单因素实验,筛选出对酸奶风味影响较大的3个单因素进行三因素三水平响应面分析,确定其最佳配方。结果 通过单因素实验得出对酸奶影响较大的3个因素为玫瑰花浸提液添加量、赤藓糖醇添加量和发酵剂添加量;通过响应面分析得出酸奶的最佳配方为玫瑰花浸提液添加量10%、赤藓糖醇添加量21%、发酵剂添加量1%,得到产品的平均感官评分95。结论 44℃条件下发酵11 h后于4℃冰箱冷藏12 h得到的赤藓糖醇玫瑰花风味酸奶质地细腻、酸甜可口、组织状态均匀,具有玫瑰花的清香,理化指标与微生物指标均符合国家标准要求。     

挤压重组糙米-刺五加茶酒的研制、品质分析及抗氧化评价

以挤压重组糙米蒸馏酒为酒基、刺五加茶汁为茶基,配以赤藓糖醇和柠檬酸制作茶酒,并采用单因素结合正交试验法优化茶酒制作工艺。结果表明,茶酒最佳制作配方为柠檬酸添加量0.14%,赤藓糖醇添加量4%,酒基与茶基的体积比0.5∶1.0,制备的茶酒色泽橙黄、晶亮透明、无沉淀和悬浮物,茶香和酒香融合协调,口感丰富,酸甜适口。酒精度为9.0%vol、总酸含量为4.23 g/L、可溶性固形物为14.18%、透光率为76.68%,总黄酮、总多酚和多糖含量分别为28.57 mg/L,287.08 mg/L和1 112.68 mg/L,特征物质紫丁香苷和异嗪皮啶含量分别为4.09 mg/L和5.86 mg/L,且对DPPH、羟基和超氧阴离子自由基的最大清除率分别为（90.39±3.32）%、（88.33±2.89）%、（80.81±3.19）%,清除能力较强。因此,该研究制备的茶酒具有较高的品质和抗氧化能力。     

Physicochemical and sensory optimisation of a low glycemic index ice cream formulation

The development of a low glycemic index ice cream with as close as possible physicochemical properties and sensory quality compared with a sucrose-sweetened ice cream was investigated. Three relatively new novel commercial sweeteners – tagatose, erythritol and trehalose – were studied, along with maltitol and polydextrose. Once the freezing curves were matched, other physicochemical properties also were found to match. Sweetness and sweet taste could then be adjusted for sensory optimisation with a combination of these sugars and supplementation with sucralose to boost the sweetness as necessary.     

以胡萝卜为原料的添加赤藓糖醇功能性饮料的研制

以胡萝卜为原料,通过果胶酶水解胡萝卜中的多糖物质,使之分解为可溶性单糖或低聚糖等利于人体吸收的糖类,并添加功能性甜味剂-赤藓糖醇来研制功能性饮料.通过正交试验确定赤藓糖醇添加量为5%、原料液43%、热烫水30%、乳化剂用量0.8%;果胶酶用量在0.02%,最适pH为4.0,45℃酶解3 h时吸光值最低,经科学组方调配后,可获得该饮料最佳口感.     

紫苏提取物泡腾片的研制

研究紫苏提取物泡腾片的生产工艺,确定合理的原辅料配比。经原辅料混合、制软材、干燥、整粒、压片等工序,制备紫苏泡腾片。工艺采用酸碱分开湿法制粒,并通过正交试验优化产品配方。测定的紫苏泡腾片的最佳配方为紫苏粉添加量10%、NaHCO3与柠檬酸的质量比1:2、甜菊糖甙添加量3%、羟丙基甲基纤维素(HPMC)10%、聚乙二醇8000 3%。为了改善口感,还添加了0.6%紫苏香精,一定比例的赤藓糖醇、木糖醇和乳糖。本研究建立的紫苏提取物泡腾片制备工艺简单可行,操作方便。该产品溶解后的溶液为紫色,具有紫苏特殊的香气,入口清甜且营养丰富。