SWEETENER LIQUID FOR PREVENTING AND RELIEVING INTESTINAL SUGAR ALCOHOL INTOLERANCE AND PREPARATION METHOD AND APPLICATION THEREOF

Abstract

The present invention relates to a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance. The sweetener liquid per 100ml includes 0.01 to 0.04 g of low-esterification pectin, 0.01 g to 0.1 g of κ-carrageenan, 0.01 g to 0.3 g of locust bean gum, 30 g to 60 g of xylitol, 5 g to 15 g of maltitol and 1 g to 10 g of sorbitol and remaining water; the low-esterification pectin is a pectin concentrate including, based on parts by weight, 15 parts of calcium citrate, 60 parts of low-molecular-weight pectin, 85 parts of ethylene glycol, 5 parts of carboxymethyl cellulose sodium and 30 parts of sodium citrate; the low-molecular-weight pectin includes a low-sugar fruit juice and a lemon juice; the sweetener liquid has a pH of 5-6.5 and a viscosity of 0.1 to 25 mPa•S. The present invention further provides a method of preparing a sweetener liquid and an application thereof. The present invention reduces the diarrhea resulting from ingestion of excess sugar alcohol, and improves the safety and practicality of the sugar alcohol in product applications.

Claims

1. A sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance, wherein the sweetener liquid per 100 ml comprises 0.01 to 0.04 g of low-esterification pectin, 0.01 g to 0.1 g of κ-carrageenan, 0.01 g to 0.3 g of locust bean gum, 30 g to 60 g of xylitol, 5 g to 15 g of maltitol, 1 g to 10 g of sorbitol, and remaining water; wherein the sweetener liquid has a pH of 5-6.5 and a viscosity of 0.1 to 25 mPa.Math.S.

2. A method of preparing the sweetener liquid according to claim 1, comprising dissolving low-esterification pectin, κ-carrageenan, locust bean gum, xylitol, maltitol, and sorbitol in water to obtain the sweetener liquid, wherein the low-esterification pectin is obtained in the following steps: at step 1, placing a cleaned low-sugar fruit into a closed dryer, introducing carbon dioxide with a volume fraction of 75% into the dryer for treatment of 12 h to 18 h, performing beating to obtain a fruit syrup, adding a lemon juice of pH 1.5 to 2.0 into the obtained fruit syrup, and performing continuous hydrolysis and extraction for the fruit syrup for 65 min to 80 min under the temperature of 85° C. to obtain a pectin extract; at step 2, mixing an activated carbon of a particle size of 180 meshes and water at a weight ratio of 1:5 to obtain an activated carbon mixed solution, adding a nitric acid solution with a weight fraction of 80% into the activated carbon mixed solution, heating to 100 to 110° C., cooking for 3 h to 3.5 h, and cooling to room temperature to obtain an acid-cooked activated carbon solution; at step 3, using a 160-mesh gauze to filter the pectin extract prepared in step 1 to obtain a filtrate,centrifuging the obtained filtrate at a rotation speed of 4500 to 5000 r/min, collecting a low-layer gel and then adding the acid-cooked activated carbon solution prepared in step 2 into the low-layer gel and stirring for decolorization of 35 min to 60 min with a decolorization temperature controlled to 45° C., so as to obtain a decolorized pectin filtrate; at step 4, filtering the above decolorized pectin filtrate by using diatomite and placing the filtrate into a dialysis bag, and then placing the dialysis bag in a pulsating pressure chamber filled up with de-ionized water for pulsating pressure treatment of 10 h with a pulsation cycle of 200 min under a treatment temperature of 4° C. so as to obtain a low-molecular-weight pectin. at step 5, based on parts by weight, placing 60 parts of the above low-molecular-weight pectin, 15 parts of calcium citrate, 85 parts of ethylene glycol, 5 parts of carboxymethyl cellulose sodium, and 30 parts of sodium citrate into a closed stirring kettle to form a mixture, stirring the mixture at a rotation speed of 550 to 600 r/min at 55 to 65° C., introducing ammonia gas into the stirring kettle and then concentrating the mixture to obtainthe low-esterification pectin.

3. The method of claim 2, wherein at step 1, the low-sugar fruit comprises at least one of pomelo, cherry and guava.

4. The method of claim 2, wherein the sweetener liquid per 100 ml comprises 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 30 g of xylitol, 10 g of maltitol, and 5 g of sorbitol .

5. The method of claim 2, wherein the sweetener liquid per 100 ml comprises 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 40 g of xylitol, 10 g of maltitol, and 5 g of sorbitol .

6. The method of claim 2, wherein the sweetener liquid per 100 ml comprises 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 50 g of xylitol, 10 g of maltitol, and 5 g of sorbitol .

7. The method of claim 2, wherein the sweetener liquid per 100 ml comprises 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 60 g of xylitol, 10 g of maltitol, and 5 g of sorbitol .

8. The method of claim 2, wherein the sweetener liquid per 100 ml comprises 0.01 g of low-esterification pectin, 0.01 g of κ-carrageenan, 0.01 g of locust bean gum, 60 g of xylitol, 5 g of maltitol, and 1 g of sorbitol .

9. The method of claim 2, wherein the sweetener liquid per 100 ml comprises 0.04 g of low-esterification pectin, 0.1 g of κ-carrageenan, 0.3 g of locust bean gum, 40 g of xylitol, 15 g of maltitol, and 10 g of sorbitol .

10. A food product comprising the sweetener liquid according to claim 1.

11. The sweetener liquid of claim 1, wherein the low-esterification pectin is a pectin concentrate comprising, based on parts by weight, 15 parts of calcium citrate, 60 parts of low-molecular-weight pectin, 85 parts of ethylene glycol, 5 parts of carboxymethyl cellulose sodium, and 30 parts of sodium citrate; and the low-molecular-weight pectin comprises a low-sugar fruit juice and a lemon juice.

12. The sweetener liquid of claim 1, wherein the sweetener liquid per 100 ml comprises 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 30 g of xylitol, 10 g of maltitol, and 5 g of sorbitol.

13. The sweetener liquid of claim 1, wherein the sweetener liquid per 100 ml comprises 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 40 g of xylitol, 10 g of maltitol, and 5 g of sorbitol.

14. The sweetener liquid of claim 1, wherein the sweetener liquid per 100 ml comprises 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 50 g of xylitol, 10 g of maltitol, and 5 g of sorbitol.

15. The sweetener liquid of claim 1, wherein the sweetener liquid per 100 ml comprises 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 60 g of xylitol, 10 g of maltitol, and 5 g of sorbitol.

16. The sweetener liquid of claim 1, wherein the sweetener liquid per 100 ml comprises 0.01 g of low-esterification pectin, 0.01 g of κ-carrageenan, 0.01 g of locust bean gum, 60 g of xylitol, 5 g of maltitol, and 1 g of sorbitol.

17. The sweetener liquid of claim 1, wherein the sweetener liquid per 100 ml comprises 0.04 g of low-esterification pectin, 0.1 g of κ-carrageenan, 0.3 g of locust bean gum, 40 g of xylitol, 15 g of maltitol, and 10 g of sorbitol.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0016] FIG. 1 is a statistics schematic diagram of a diarrhea rate of SD rats during verification tests performed by using the sweetener liquid prepared in the embodiments 1 to 4 and the control embodiments 1 to 3 of the present invention.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0017] In order to make the technical problems to be solved, the technical solutions and the beneficial effects of the present invention clearer, the present invention will be further described in details in combination with the drawings and embodiments. It should be understood that the specific embodiments described herein are used only to interpret the present invention rather than limit the present invention.

[0018] In a preferred embodiment of a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance according to the present invention, the sweetener liquid per 100 ml includes 0.01 to 0.04 g of low-esterification pectin, 0.01 g to 0.1 g of κ-carrageenan, 0.01 g to 0.3 g of locust bean gum, 30 g to 60 g of xylitol, 5 g to 15 g of maltitol and 1 g to 10 g of sorbitol and remaining water; the low-esterification pectin is a pectin concentrate including, based on parts by weight, 15 parts of calcium citrate, 60 parts of low-molecular-weight pectin, 85 parts of ethylene glycol, 5 parts of carboxymethyl cellulose sodium and 30 parts of sodium citrate; the low-molecular-weight pectin includes a low-sugar fruit juice and a lemon juice; the sweetener liquid has a pH of 5-6.5 and a viscosity of 0.1 to 25 mPa•S.

[0019] The present invention further provides a method for preparing the sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance, including the following steps: dissolving low-esterification pectin, κ-carrageenan, locust bean gum, xylitol, maltitol, and sorbitol in water to obtain the sweetener liquid, wherein the low-esterification pectin is obtained in the following steps:

[0020] At step 1, a cleaned low-sugar fruit is placed into a closed dryer, carbon dioxide with a volume fraction of 75% is introduced into the dryer for treatment of 12 h to 18 h, beating is performed to obtain a pomelo fruit syrup, a lemon juice of pH1.5 to 2.0 is added into the obtained low-sugar fruit syrup, and continuous hydrolysis and extraction are performed for the fruit syrup for 65 min to 80 min under the temperature of 85° C. to obtain a pectin extract for later use.

[0021] At step 2, an activated carbon of a particle size of 180 meshes and water are mixed at a weight ratio of 1:5 to obtain an activated carbon mixed solution, a nitric acid solution with a weight fraction of 80% is added into the activated carbon mixed solution, heating is performed to 100 to 110° C., cooking is performed for 3 h to 3.5 h,and then heating is stopped to allow natural cooling to 65° C., and stirring is stopped to allow continued cooling to room temperature to obtain an acid-cooked activated carbon solution for later use.

[0022] At step 3, a 160-mesh gauze is used to coarsely filter the pectin extract prepared in step 1, the obtained filtrate is placed into a high speed centrifuge for centrifugation at a rotation speed of 4500 to 5000 r/min, a low-layer gel is collected and then the acid-cooked activated carbon solution prepared in step 2 is added into the low-layer gel and stirring is performed for decolorization of 35 min to 60 min with a decolorization temperature controlled to 45° C., so as to obtain a decolorized pectin filtrate.

[0023] At step 4, the above decolorized pectin filtrate is filtered by using diatomite and the filtrate is placed into a dialysis bag, and then placed in a pulsating pressure chamber filled up with de-ionized water for pulsating pressure treatment of 10 h with a pulsation cycle of 200 min under a treatment temperature of 4° C. so as to obtain a low-molecular-weight pectin.

[0024] At step 5, based on parts by weight, 60 parts of the above low-molecular-weight pectin, 15 parts of calcium citrate, 85 parts of ethylene glycol, 5 parts of carboxymethyl cellulose sodium, and 30 parts of sodium citrate are placed into a closed stirring kettle while stirring is performed at a rotation speed of 550 to 600 r/min, and heating is performed to 55 to 65° C., and ammonia gas is introduced into the stirring kettle which is then placed into a vacuum evaporator with a vacuum degree of -0.1 kPa for treatment to obtain a pectin concentrate, i.e. low-esterification pectin.

[0025] In step 1, the low-sugar fruit includes at least one of pomelo, cherry and guava.

[0026] The method of preparing a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance according to the present invention will be further described in combination with specific embodiments.

Embodiment 1

[0027] In the first embodiment of the method of preparing a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance according to the present invention, the sweetener liquid per 100 ml includes 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 30 g of xylitol, 10 g of maltitol and 5 g of sorbitol and a proper amount of water for supplementing to 100ml.

Embodiment 2

[0028] In the second embodiment of the method of preparing a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance according to the present invention, the sweetener liquid per 100 ml includes 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 40 g of xylitol, 10 g of maltitol and 5 g of sorbitol and a proper amount of water for supplementing to 100 ml.

Embodiment 3

[0029] In the third embodiment of the method of preparing a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance according to the present invention, the sweetener liquid per 100 ml includes 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 50 g of xylitol, 10 g of maltitol and 5 g of sorbitol and a proper amount of water for supplementing to 100 ml.

Embodiment 4

[0030] In the fourth embodiment of the method of preparing a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance according to the present invention, the sweetener liquid per 100 ml includes 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, 60 g of xylitol, 10 g of maltitol and 5 g of sorbitol and a proper amount of water for supplementing to 100 ml.

Control Embodiment 1

[0031] In the control embodiment, the prepared sweetener liquid per 100 ml includes 0.02 g of low-esterification pectin, 0.05 g of κ-carrageenan, 0.2 g of locust bean gum, and a proper amount of water for supplementing to 100 ml, and does not include xylitol, maltitol and sorbitol.

Control Embodiment 2

[0032] In the control embodiment, the prepared sweetener liquid per 100 ml includes 30 g of xylitol, 10 g of maltitol and 5 g of sorbitol, and a proper amount of water for supplementing to 100 ml, and does not include low-esterification pectin, κ-carrageenan and locust bean gum.

Control Embodiment 3

[0033] In the control embodiment, the prepared sweetener liquid per 100 ml includes 60 g of xylitol, 10 g of maltitol and 5 g of sorbitol, and a proper amount of water for supplementing to 100 ml, and does not include low-esterification pectin, κ-carrageenan and locust bean gum. The xylitol content is higher than in the second control embodiment.

[0034] The components of embodiments 1 to 4 and control embodiments 1 to 3 are summarized into Table 1.

TABLE-US-00001 Components of embodiments 1 to 4 and control embodiments 1 to 3 Components Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Control embodiment 1 Control embodiment 2 Control embodiment 3 Content% Content% Content% Content% Content% Content% Content% Low-esterification pectin 0.02 0.02 0.02 0.02 0.02 / / κ-carrageenan 0.05 0.05 0.05 0.05 0.05 / / Locust bean gum 0.2 0.2 0.2 0.2 0.2 / / Xylitol 30 40 50 60 / 30 60 Maltitol 10 10 10 10 / 10 10 Sorbitol 5 5 5 5 / 5 5 De-ionized water Remaining Remaining Remaining Remaining Remaining Remaining Remaining

[0035] The sweetener liquids of embodiments 1 to 4 and control embodiments 1 to 3 are verified for their effects in the following control tests.

[0036] The verification test method includes the following steps:

[0037] 1) SD male rats above the age of 6-8 weeks are adaptively fed for one week, and then uniformly divided into 7 groups with each group including 10 rats based on body weight, totaling 70 rats.

[0038] 2) At 9:00am of each day, 7 groups of rats are gavaged respectively based on a conversion formula for body surface areas of human and rat and then freely fed with water and foods.

[0039] 3) After corresponding doses of reagent are gavaged based on body weight, diarrheas of each group of rats are observed and recorded twice within 4 to 8 hours after gavage, for example, gavage is performed at 9:00am, and two observations are performed at 13:30pm and 16:30pm. Whether diarrhea occurs is determined by observing the anuses or bottom base of the rats, or tail pull for promoting excretion, and the diarrhea probability of each group of rats is calculated to obtain the test results shown in Table 2 and the test comparison diagram shown in FIG. 1.

TABLE-US-00002 Results of verification tests (statistics of the diarrhea rate of each group of SD rats) Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Control embodiment 1 Control embodiment 2 Control embodiment 3 Diarrhea rate of SD rats (%) 5 25 50 60 0 45 90

[0040] As can be known from Table 2 and FIG. 1, the sweetener liquid prepared in the control embodiment 1 will not cause diarrhea to the rats; in the embodiments 1 to 4, along with the use amount of xylitol gradually increasing from 30 g to 60 g, the diarrhea rate of the corresponding SD rats increases. In a case of a same sugar alcohol compounding amount, for example, in the embodiment 1 and the control embodiment1, and the embodiment 4 and the control embodiment 3, a given amount of a mixture of low-esterification pectin, κ-carrageenan and locust bean gum is added to the sweetener liquid, and hence, the diarrhea rate of the rats is reduced accordingly from 45% to 5% and 90% to 60%. It is shown that the sweetener liquid in combination with the composition of food colloid system and sugar alcohol mixed at a ratio can slow the advance time of sugar alcohol in the gastrointestinal tract, or balance high osmosis of sugar alcohol so as to relieve diarrhea resulting from high-content sugar alcohol, thus greatly increasing the tolerance of the rats to the mixtures with high sugar alcohol content, and improving the safety and practicality of the sugar alcohol sweeteners in product applications.

Embodiment 5

[0041] In the fifth embodiment of the method of preparing a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance according to the present invention, the sweetener liquid per 100 ml includes 0.01 g of low-esterification pectin, 0.01 g of κ-carrageenan, 0.01 g of locust bean gum, 60 g of xylitol, 5 g of maltitol and 1 g of sorbitol and a proper amount of water for supplementing to 100 ml.

Embodiment 6

[0042] In the sixth embodiment of the method of preparing a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance according to the present invention, the sweetener liquid per 100 ml includes 0.04 g of low-esterification pectin, 0.1 g of κ-carrageenan, 0.3 g of locust bean gum, 40 g of xylitol, 15 g of maltitol and 10 g of sorbitol and a proper amount of water for supplementing to 100 ml.

[0043] The present invention further provides an application of a sweetener liquid prepared by using the above method of preparing a sweetener liquid for preventing and relieving intestinal sugar alcohol intolerance according to the present invention, including application of the sweetener liquid in beverage or porridge foods or fruit jam foods.

[0044] The above descriptions are made only to the preferred embodiments of the present invention and shall not be intended to limit the present invention. Any changes, equivalent substitutions and improvements within the spirit and principle of the present invention shall all fall within the scope of protection of the present invention.