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Functional food sweetening agent and preparation method thereof

A technology for functional foods and sweeteners, applied in the field of food sweeteners, can solve the problems of incomplete crystallization, high operating costs, unavailability, etc., and achieve the effects of reducing production costs, easy process control, and improving yields

Inactive Publication Date: 2014-02-05
广西科学院生物研究所有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Combining the current isomalt production process and the preparation methods disclosed by domestic and foreign patents, the common problem is that the sucrose conversion liquid also produces a relatively large proportion of trehalulose in addition to isomaltulose. Small amounts of hydrolyzed fructose, glucose, and unconverted sucrose
The conversion solution adopts the crystallization method to separate isomaltulose. Due to incomplete crystallization, the yield of isomaltulose only reaches 70-80%. The crystallization mother liquor also contains 20-30% isomaltulose, which cannot be utilized. The content of isomaltulose in the conversion solution More trehalulose cannot be utilized
If chromatographic technology is used to separate various sugars in the conversion liquid, and then hydrogenate them separately to form sugar alcohols, it involves the use of complex chromatographic equipment and high operating costs
If the conversion liquid is hydrogenated first to prepare mixed sugar alcohols, and then crystallized to separate various sugar alcohols, it involves expensive equipment such as fluidized bed crystallizers, and the process is relatively complicated.
Immobilized yeast was used to remove miscellaneous sugars, and only isomaltulose was retained, but the abundant trehalulose in the transformation liquid was still not utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] P. rubrum was cultured in liquid at 28-30°C for 10-36 hours. The composition of the liquid medium was: 50 g / L sucrose, 10 g / L yeast extract, Na 3 PO 4 12H 2 O 5 g / L, pH 7.0, then use a high-speed centrifuge to centrifuge the culture solution at 8000-12000r / min for 30 minutes, discard the supernatant, add an equal volume of 5% sodium alginate aqueous solution to the obtained emulsion, and mix Evenly, then drop the mixture into the stirred 3-10% calcium chloride solution to obtain granular sucrose isomerase.

Embodiment 2

[0026] Erwinia rhubarb was cultured in liquid at 28-30°C for 10-36 hours. The composition of the liquid medium was: sucrose 50g / L, peptone 5 g / L, yeast extract 5 g / L, Na 3 PO 4 12H 2 O 5 g / L, pH 7.0, then use a high-speed centrifuge to centrifuge the culture solution at 8000-12000r / min for 30 minutes, discard the supernatant, add an equal volume of 5% sodium alginate aqueous solution to the obtained emulsion, and mix Evenly, then drop the mixture into the stirred 3-10% calcium chloride solution to obtain granular sucrose isomerase.

Embodiment 3

[0028] Use purified water to make sucrose into a 55wt% solution, add the sucrose isomerase obtained in Example 1, the amount added is 0.01% of the weight of the sucrose aqueous solution; then stir at 30°C for 15h, at this time in the sucrose conversion solution, isomalt The content of ketose is 87.8%, trehalulose is 8.4%, fructose, glucose and sucrose are 3.8% in total.

[0029]Add 0.02wt% Angelic rice wine high-activity dry yeast to the obtained sucrose conversion solution, and then treat it at 32-35°C for 8 hours with stirring until the combined content of isomaltulose and trehalulose reaches 99.0%, centrifuge to remove slag, and obtain The filtrate is decolorized through an activated carbon column, and then desalted through an ion exchange column equipped with a strong acidic cation exchange resin; the obtained clarified liquid is placed in a high-pressure reactor, and a Raney nickel catalyst with a solute weight of 20wt% is added, and heated to 140-150°C. Introduce high-pr...

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PUM

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Abstract

The invention discloses a functional food sweetening agent which comprises 2.1-6.0 percent by weight of 1,1-GPS(alpha-D-glucopyranosyl-1,1-D-sorbitol), 43.9-47.1 percent by weight of 1,6-GPS (alpha-D-glucopyranosyl-1,6-D-sorbitol) and 49.8-50.8 percent by weight of 1,1-GPM (alpha-D-Glucopyranosyl-1,1-D-mannitol). The preparation method comprises the following steps: (1), treating a saccharose water solution by using saccharose isomerase to obtain a saccharose conversion solution with a saccharose conversion rate above 95 percent; (2), treating the saccharose conversion solution by using active dry yeast; (3), treating a treated solution obtained in the step (2) by using a tubular centrifugal machine, treating through an ion exchange column after activated carbon adsorption to obtain a settled solution; and (4), carrying out hydrogenation reaction on the settled solution obtained in the step (3) by using raney nickel as a catalyst, then carrying out vacuum concentration until the baume degree reaches 50 DEG, spray-drying to obtain the powdery functional food sweetening agent. The functional food sweetening agent is pure in taste, and is capable of replacing saccharose as a food sweetening agent. The preparation method is simple in process, high in yield and low in cost.

Description

technical field [0001] The invention discloses a food sweetener and relates to a production method thereof. Background technique [0002] Isomalt, also known as hydrogenated isomaltulose, or Palatinitol, is a derivative of isomaltulose (6-O-α-D-glucopyranosyl-D-fructose) The hydrogenation product contains two isomer components, namely 1,6-GPS (α-D-glucopyranosyl-1,6-D-sorbitol) and 1,1-GPM (α-D-Glucopyranosyl- 1,1-D-mannitol) in approximately equimolar proportions. Isomalt is a new type of functional sugar alcohol with a sweetness of 50-60% of sucrose. It has the characteristics of low hygroscopicity, high stability, high tolerance, low calorie, and pure sweetness. It is a kind of Bifid factor. The product is extremely safe, and the US FDA has given it GRAS (Generally Recognized as Safe) status, and there is no limit to its daily intake. From a nutritional point of view, isomalt is a carbohydrate, but from a physiological point of view, it is not easy to be decomposed an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/236A23L27/30
CPCA23L27/30
Inventor 杨祥开周兴欧娜
Owner 广西科学院生物研究所有限责任公司
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