Compound sweetener with taste modifying function and preparation method thereof
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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
Active Publication Date: 2015-05-20
LIANYUAN KANGLU BIOLOGICAL TECH CO LTD
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Abstract
Description
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Problems solved by technology
However, when compounding, it should be noted that the process can only be a physical process, and the compound product is very specific and only suitable for a certain variety of food
Method used
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Effect test
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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Abstract
The invention discloses a compound sweetener with a taste modifying function and a preparation method thereof. The compound sweetener is compounded from raw material components including HNDC, stevioside, momordica glycosides, L-mannitol and hydroxypropyl-beta-cyclodextrin. The preparation method comprises the following steps of crushing the NHDC and the hydroxypropyl-beta-cyclodextrin, uniformly mixing to obtain a mixture, dissolving the mixture in water, filtering, and carrying out spray drying on the filtrate to obtain powder A; crushing the L-mannitol, the stevioside and the momordica glycosides, then uniformly mixing, and screening to obtain powder B; and dissolving the powder A and the powder B in water, carrying out vacuum freeze drying to obtain particles, and crushing and screening the particles to obtain the compound sweetener. The compound sweetener has the mouthfeel close to saccharose and the sweetness far higher than that of the saccharose and is high in safety, low in sugar, low in calorie, good in stability and low in use cost; the preparation method is short in flow, simple to operate, low in raw material cost and capable of realizing industrial production.
Description
technical field [0001] The invention relates to a compound sweetener with taste-correcting function and a preparation method thereof, belonging to the field of sweeteners. Background technique [0002] In recent years, with the development of the food industry, many sweeteners have been developed. At present, there are more than 20 kinds of sweeteners used in the world, which are mainly divided into three categories. [0003] The first category is artificially synthesized non-nutritive sweeteners, such as saccharin and sodium saccharin, cyclamate (cyclamic acid), sweetener (sweet aspartame), acesulfame potassium (sulfonamide acetate) Potassium Acid), Alitame (L-2 Aspartyl-N-(2,2,4,4-Tetramethyl-3-Trimethylenesulfide)-D-Alaninamide), Sucralose (Tri Sucralose; 4,1',6'-Sucralose). Among them, the sweetness of sodium saccharin is 200-700 times that of sucrose. After entering the human body, it will not be decomposed, not absorbed, and will be excreted with urine. It has no nut...
Claims
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Application Information
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