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Fresh and sweet high-power compound sweetening agent as well as preparation process and application thereof

A compound sweetener and preparation technology, which is applied in the direction of food ingredients, applications, and milk preparations containing non-sugar sweeteners, and can solve the problem of not being able to impart various flavors to sweeteners and reducing the sweetness of products by sweeteners , high production conditions and other issues, to achieve the effect of reducing bad taste, increasing sweetness and solubility, and evenly distributed sweetness

Active Publication Date: 2021-12-03
珠海首力企业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The high temperature environment, pH, etc. during heat treatment have a great impact on the pyrolysis and hydrolysis stability of sweeteners, and sometimes even cause the loss of unstable sweeteners and reduce the sweetness of the product
[0006] Chinese Patent No. CN108634283A discloses a multi-stage compound sweetener and its preparation process. The sweetener has an inner and outer two-layer structure, which can control the release time points of various high-power sweeteners, but it cannot impart sweetener A variety of flavors, slow dissolution, complex preparation process, high production conditions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fresh-sweet high-intensity compound sweetener, consisting of the following substances in parts by weight: 1 part of miraculin, 2 parts of citric acid, 1 part of monopotassium glycyrrhizinate, 1 part of ammonium glycyrrhizinate, and 1 part of tripotassium glycyrrhizinate , 25 parts of steviol glycoside, 5 parts of mogroside, 10 parts of sucralose, 1 part of neotame, 1 part of neohesperidin dihydrochalcone, 35 parts of xylitol, 5 parts of erythritol, yeast extract 1 part, 5 parts of nucleotide disodium (I+G), 1 part of edible salt, 1 part of vitamin D and 5 parts of maltodextrin.

[0029] A preparation process of a fresh-sweet type high-power compound sweetener mainly comprises the following steps:

[0030] (1) Dissolve miraculin alone in citric acid aqueous solution with a pH value of 4, gradually cool down the solution to 0°C, rotate at 80 rpm, mix for 15 minutes, make it evenly mixed, and transfer it to vacuum spray drying machine, the gas flow rate is controlled to...

Embodiment 2

[0034] A fresh-sweet high-intensity compound sweetener, consisting of the following substances in parts by weight: 1 part of miraculin, 2 parts of citric acid, 1 part of monopotassium glycyrrhizinate, 1 part of ammonium glycyrrhizinate, and 2 parts of tripotassium glycyrrhizinate , 25 parts of steviol glycoside, 5 parts of mogroside, 11 parts of sucralose, 1 part of neotame, 1 part of neohesperidin dihydrochalcone, 30 parts of xylitol, 6 parts of erythritol, yeast extract 2 parts, 5 parts of nucleotide disodium (I+G), 1 part of edible salt, 1 part of vitamin A and 5 parts of maltodextrin

[0035] A preparation process of a fresh-sweet type high-power compound sweetener mainly comprises the following steps:

[0036](1) Dissolve miraculin alone in citric acid aqueous solution with a pH value of 5, gradually lower the temperature of the solution to 2°C, rotate at 100 rpm, mix for 10 minutes, make it evenly mixed, and transfer it to vacuum spray drying machine, the gas flow rate ...

Embodiment 3

[0041] The fresh-sweet type high-power compound sweetener obtained in Example 2 is used to prepare soy sauce, and the preparation process mainly includes the following steps:

[0042] (1) Adding water and moistening water to the cake: for the soybean cake after soybean oil extraction or the soybean meal after solvent leaching oil, add water so that the moisture content of the koji material after steaming reaches 49%;

[0043] (2) Mixing: After the cake is moistened, it is fully mixed with crushed wheat and bran;

[0044] (3) Cooking: use a rotary steamer to pressurize and steam the material to steam and gelatinize the starch;

[0045] (4) Cooling inoculation: clinker is cooled to 45 ℃ rapidly, inserts aspergillus oryzae bacterial classification kind bent 0.4% after pure expansion culture, fully mixes thoroughly;

[0046] (5) Thick-layer ventilated koji making: the koji material after inoculation is sent into the koji pool of the music room, first intermittently ventilated, an...

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PUM

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Abstract

The invention discloses a fresh and sweet high-power compound sweetening agent and a preparation process and application thereof, and belongs to the field of food additives, neohesperidin dihydrochalcone, disodium nucleotide (I + G), vitamin and yeast extract endow the sweetening agent with fresh and sweet flavor. The sweetening agent mainly comprises the following components: miraculin, citric acid, monopotassium glycyrrhizinate, ammonium glycyrrhizinate, tripotassium glycyrrhizinate, stevioside, mogroside, sucralose, neotame, neohesperidin dihydrochalcone, xylitol, erythritol, a yeast extract, disodium nucleotide (I + G), edible salt, vitamins and maltodextrin. The invention also discloses a preparation process of the fresh and sweet high-power compound sweetening agent, the process is simple, convenient and rapid, the sweetening agent can be quickly put into production, the sweetening agent can be applied to food, soy sauce, beverages, low-alcohol wine, dairy products or bakery products, and the sweetening agent can be prepared through scientific and reasonable compounding. Therefore, the obtained sweetening agent is prominent in fresh and sweet flavor, high in solubility, good in stability, high in safety and low in sweetness cost.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a fresh-sweet high-intensity compound sweetener and its preparation process and application. Background technique [0002] Sweeteners are widely used in the field of food processing, and can be classified into natural sweeteners and artificial sweeteners according to their sources. Natural sweeteners such as sucrose and honey have natural sweetness and no bad taste, but they have certain calories and energy. Long-term use is harmful to health, while artificially synthesized high-power sweeteners have high sweetness multiples, no calories and non-toxic. Dental caries and other characteristics, the use of high-intensity sweeteners alone or in combination can replace part or all of sucrose, which can reduce the calories of the product, provide a good taste, and greatly reduce the cost of the product, but high-intensity sweeteners also have certain defects. When u...

Claims

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Application Information

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IPC IPC(8): A23L27/30A23L27/00A23L2/60A23C9/156C12G3/06
CPCA23L27/36A23L27/37A23L27/34A23L27/32A23L27/88A23L27/33A23L2/60A23C9/156C12G3/06A23V2002/00A23V2250/548A23V2250/252A23V2250/262A23V2250/254A23V2250/264A23V2250/2484A23V2250/25A23V2250/6422A23V2250/6402A23V2250/70A23V2250/032A23V2250/5114A23V2250/218Y02A40/90
Inventor 黄伟宁邱国繁
Owner 珠海首力企业有限公司
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