Preparation method of xylitol and maltitol eutectic

Abstract

The invention discloses a preparation method of xylitol and maltitol eutectic, which comprises the following steps that raw xylitol and raw maltitol are mixed at a mass ratio of (10:1)-(2:1), and evaporated and concentrated to a molten state that the mass fraction of solid in a mixture is above 98%; a molten-state xylitol and maltitol mixture is obtained, cooled to 120-160 DEG C, mixed with a seed crystal, and stirred sufficiently, so that the molten-state xylitol and maltitol mixture is eutectic; cooling and drying are performed after uniform mixing; the temperature is reduced to 30-40 DEG C; smashing is performed; and the xylitol and maltitol eutectic is obtained. The method solves the problems that the kneading difficulty is great, the ageing time is long, the smashing is difficult, the crystallization speed is low, the efficiency is low, and mass production is not easy in the existing production technology of the eutectic. The xylitol and maltitol eutectic prepared by the method has good homogeneity, is more suitable for preparing chewing gum and preforming, and has good economic benefits and social significance.

Description

technical field [0001] The invention relates to a preparation method of xylitol and maltitol co-crystal, belonging to the field of biotechnology. Background technique [0002] Both xylitol and maltitol are functional sweeteners, which are not easy to cause dental caries after eating, and will not increase blood sugar, so they are widely used as sweeteners in the food industry. In addition to the above common points, the two sugar alcohols also have their own characteristics. Sometimes it is necessary to mix the two sugar alcohols, but due to the different size, shape, particle size and specific gravity of the powder particles, segregation often occurs, which has great impact on food processing and The quality is very negative. Therefore, it is imperative to prepare a composition of xylitol and maltitol with excellent processability such as uniformity. [0003] Patent ZL200680003064.0 mentions the preparation method of xylitol and maltitol co-crystals. This method prepares ...

AI Technical Summary

Problems solved by technology

[0003] Patent ZL200680003064.0 mentions the preparation method of xylitol and maltitol co-crystals. This method prepares co-crystals. Due to the low kneading temperature, the molten sugar alcohol is already in a very viscous state at this temperature. Add seed crystals Post-kneading is difficult and takes a long time, so the power consumption is large, and the aging time is long, and it is difficult to crush, so it is not easy to achieve large-scale production

The preparation method of the xylitol co-crystal introduced in the patent ZL200910310390.1 uses too few crystal seeds, so the crystallization speed is very slow, and at the same time, the crystal seeds are easy to dissolve, so the production efficiency is low; The easy hygroscopicity of xylitol, the deficiencies that are difficult to compress make it more suitable for preparing gummies and tabletting, expanding the application range of xylitol, but because this kind of co-crystal is the co-crystal of xylitol and sorbitol , the astringency of monosaccharide alcohols has not been improved, so there are deficiencies in the application

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