Compound sweetener with taste modifying function and preparation method thereof
A compound sweetener and functional technology, applied in the field of compound sweetener and its preparation, to achieve the effects of improving sweetness, low calorie value and reducing use cost
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Embodiment 1
[0036] (1) NHDC and hydroxypropyl-β-cyclodextrin were pulverized and mixed in proportion, stirred evenly, dissolved in 5 times the volume of deionized water at 60°C, stirred and dissolved, filtered, and spray-dried to obtain powder A.
[0037] (2) Grind L-mannitol, stevioside and mogroside, mix them in proportion, stir evenly, and pass through a 100-mesh sieve to obtain powder B.
[0038] (3) Dissolve powder A and powder B in 10 times the volume of deionized water at 70°C, vacuum freeze-dry, and crush through a 100-mesh sieve to form a compound sweetener.
[0039] The raw material mass content ratio of compound sweetener is:
[0040]90%NHDC1%,
[0041] 60% content Stevia 10%,
[0042] 30% Mogroside 10%,
[0043] L-Mannitol 54%,
[0044] Hydroxypropyl-β-cyclodextrin 25%;
[0045] The vacuum freeze-drying procedure is: 0~2h, the temperature is -40°C; 2~4h, the vacuum degree is 26Pa; 4~12h, the temperature is 30°C; 12~24h, the temperature is 60°C.
[0046] The taste of the ...
Embodiment 2
[0048] (1) NHDC and hydroxypropyl-β-cyclodextrin were pulverized and mixed in proportion, stirred evenly, dissolved in 10 times the volume of deionized water at 70°C, stirred and dissolved, filtered, and spray-dried to obtain powder A.
[0049] (2) Grind L-mannitol, stevioside and mogroside, mix them in proportion, stir evenly, and pass through a 100-mesh sieve to obtain powder B.
[0050] (3) Dissolving powder A and powder B in 10 times the volume of deionized water at 80°C, vacuum freeze-drying, and crushing through a 100-mesh sieve to obtain the sweetener.
[0051] The raw material mass content ratio of compound sweetener is:
[0052] 98%NHDC3%,
[0053] 90% content stevioside 13%,
[0054] 50% Mogroside 13%,
[0055] L-mannitol 46%,
[0056] β-Hydroxypropyl-cyclodextrin 25%;
[0057] The vacuum freeze-drying procedure is: 0~2h, the temperature is -50°C; 2~4h, the vacuum degree is 13Pa; 4~12h, the temperature is 30°C; 12~24h, the temperature is 70°C;
[0058] The tast...
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