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Sucrose succedaneum and preparation method thereof

A substitute, sucrose technology, applied in the formulation and preparation of sucrose substitute sweeteners, can solve problems such as unacceptable taste, uneven mixing, bad taste of sweetness, etc., and achieve easy control of preparation conditions and difficulty in absorbing Moisture and caking, the effect of easy preparation process

Inactive Publication Date: 2008-05-21
DALIAN SANTAI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the increase of diseases caused by excessive sugar consumption, people are constantly looking for sweeteners to replace sucrose, hoping to use products that are completely similar to sucrose on the premise of high sweetness and low calories; currently people The use of mixed sugar of glucose and aspartame has the following disadvantages: uneven mixing, product pulverization, easy agglomeration, bad taste of sweetness, unsuitable for high-temperature baking, etc.
Glucose as a sweetener, because its sweetness is only 69% of that of sucrose, there is a large gap in taste compared with sucrose, and its taste is not acceptable when used alone

Method used

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  • Sucrose succedaneum and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0024] Melt 3 kg of maltodextrin and 25 kg of deionized water in a stainless steel reaction pot, and dissolve 1.2 kg of sucralose and 20 kg of deionized water in a stainless steel reaction pot. The materials in the pot are heated to 65°C by the jacket. Start stirring, add 0.2 kg of activated carbon respectively, keep warm for 45 minutes, and filter while it is hot. In the fluidized bed equipment, control the temperature of the fluidized bed at 30-35°C, first pump in the above-mentioned refined sucralose solution, spray and disperse evenly, and after the operation is completed, raise the bed temperature to 70-75°C, After the water of crystallization is completely lost, pump the above-mentioned refined maltodextrin solution, continuously spray and granulate, control the air volume and spray flow rate, and obtain granular products with surface modification.

Embodiment 2

[0026] Melt 2 kg of maltodextrin and 25 kg of deionized water in a stainless steel reaction pot, and dissolve 0.5 kg of sucralose and 20 kg of deionized water in a stainless steel reaction pot. The materials in the pot are heated to 40°C by the jacket. Start stirring, add 0.2 kg of activated carbon respectively, keep warm for 40 minutes, and filter while it is hot. In the fluidized bed equipment, control the temperature of the fluidized bed at 35-45°C, first pump in the above-mentioned refined sucralose solution, spray and disperse evenly, and then increase the bed temperature to 45-85°C after the operation is completed, After the water of crystallization is completely lost, pump the above-mentioned refined maltodextrin solution, continuously spray and granulate, control the air volume and spray flow rate, and obtain granular products with surface modification.

Embodiment 3

[0028] Dissolve 8 kg of maltodextrin and 23 kg of deionized water in a stainless steel reaction pot, and dissolve 3 kg of sucralose and 18 kg of deionized water in a stainless steel reaction pot. The materials in the pot are heated to 80°C by the jacket. Start stirring, add 0.3 kg of activated carbon respectively, keep warm for 60 minutes, filter while hot, and collect the filtrates in jacketed storage tanks for use; In the fluidized bed equipment, control the temperature of the fluidized bed at 30-45°C, first pump in the above-mentioned refined sucralose solution, spray and disperse evenly, and after the operation is completed, raise the bed temperature to 75-80°C, After the water of crystallization is completely lost, pump the above-mentioned refined maltodextrin solution, continuously spray and granulate, control the air volume and spray flow rate, and obtain granular products with surface modification.

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Abstract

The invention provides a cane sugar substitute and the preparation method of the substitute, of which the elements are: 90 percent to 97 percent of glucose, 2 percent to 8 percent of maltodextrin and 0.5 percent to 3 percent of sucralose. The technique is that: the maltodextrin and the sucralose are added into a vessel to mix with deionized water, then the temperature is raised to 50 DEG C to 65 DEG C for dissolution and the mixture is stirred, then active carbon is added and the mixture is kept warm for 40 minutes to 50 minutes and filtered when still being warm, and the filtrate respectively is converged to a reserve tank which is provided with jacket heating; the glucose is crushed and sent to a spraying fluidized-bed with the temperature of the bed layer being 30 DEG C to 85 DEG C, and the well prepared sucralose solution is firstly pumped in and continuously sprayed for decentralization, then the well prepared maltodextrin solution is pumped in and continuously sprayed for granulating, and the cane sugar substitute with good decorated surface is prepared. The proposal takes glucose and sucralose as main raw materials to make the sweetness of the product be 2 times to 12 times of the sweetness of ordinary cane sugar by making sweetness decoration and packing on the surface. The preparation process of the invention is easy and simple, thereby being applicable for scale production.

Description

technical field [0001] The invention relates to an edible sweetener, in particular to a formula of a sucrose substitute sweetener and a preparation method thereof. Background technique [0002] With the increase of diseases caused by excessive sugar consumption, people are constantly looking for sweeteners to replace sucrose, hoping to use products that are completely similar to sucrose on the premise of high sweetness and low calories; currently people Using the mixed sugar of glucose and aspartame has the following disadvantages: uneven mixing, pulverization of the product, easy agglomeration, bad taste of sweetness, unsuitability for high-temperature baking and the like. Glucose as a sweetener, because its sweetness is only 69% of the sweetness of sucrose, has a large gap in mouthfeel compared with sucrose, and its taste is not acceptable when used alone. Therefore, the method for modifying the sweetness and mouthfeel of glucose to make the sweetness greater than sucrose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/236A23L27/30
Inventor 王黎明王牧厉冠廷
Owner DALIAN SANTAI BIOLOGICAL TECH
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