Functional sugar-substitute composition and preparation method thereof

A composition and functional technology, applied in the field of edible sweeteners, can solve the problems of monotonous taste, insufficient flavor and the like, and achieve the effects of low hygroscopicity, natural and full taste, and fast dissolving speed.

Active Publication Date: 2009-12-23
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also some sugar substitutes mixed with high-power sweeteners and dextrin, which have a

Method used

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Examples

Experimental program
Comparison scheme
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Example Embodiment

[0029] Example 1

[0030] The functional sugar substitute composition provided in this embodiment has components and weight content as follows: oligomeric isomaltose 50%, polydextrose 25%, maltodextrin 22%, sucralose 1%, and acesulfame K 2%.

[0031] The above-mentioned functional sugar substitute composition is prepared by dissolving 0.1 kg of sucralose and 0.2 kg of acesulfame potassium in 1 kg of water at 25° C. to form an aqueous solution; adding 5 kg of isomalt oligosaccharide, 2.5 kg of polydextrose and malto paste After sieving the refined 2.2kg, mix it evenly with a V-type mixer, place it in a wet mixing granulator, add an aqueous solution of sucralose and acesulfame K to make a soft material to make the high-power sweetener evenly adhere to other substances , Granulated through a 40-mesh sieve, dried with hot air at 60°C until the moisture content is less than 3%, and granulated with a 40-mesh shaking sieve. The obtained functional sugar substitute composition has a sweet...

Example Embodiment

[0032] Example 2

[0033] The sugar substitute composition provided in this embodiment includes the following components by weight percentage: Isomaltooligosaccharide 40%, Polydextrose 25%, Oat Glucan 5%, Maltodextrin 28.5%, Sucralose 0.5%, Acesulfame 1%.

[0034] The above-mentioned functional sugar substitute composition is prepared by dissolving 0.05 kg of sucralose and 0.1 kg of acesulfame potassium in 1 kg of water at 25° C. to form an aqueous solution; adding 4 kg of isomalto-oligosaccharides, 2.5 kg of polydextrose, and oat glucose After sieving 0.5 kg of glycans and 2.85 kg of maltodextrin, mix them evenly with a V-type mixer and place them in a wet mixing granulator. Add the aqueous solution of sucralose and acesulfame K to make a soft material to make it highly sweet The agent is uniformly attached to other materials, granulated through a 40-mesh sieve, dried with hot air at 60°C until the moisture content is less than 3%, and granulated with a 40-mesh shaking sieve. The...

Example Embodiment

[0035] Example 3

[0036] The sugar substitute composition provided in this embodiment includes the following components by weight percentage: 50% isomalt oligosaccharide, 20% polydextrose, 10% water-soluble wheat fiber, 18.5% maltodextrin, 0.5% sucralose, Acesulfame 1%.

[0037] The above-mentioned functional sugar substitute composition is prepared by adding 0.05 kg of sucralose, 0.1 kg of acesulfame potassium, 5 kg of oligo-isomaltose, 2 kg of polydextrose, 1 kg of water-soluble wheat fiber and 1.85 kg of maltodextrin at 70°C. Dissolve in water, stir into a uniform solution, spray granulation at an inlet air temperature of 180°C and an outlet temperature of 80°C, and use a 40-mesh shaking sieve to sizing. The obtained functional sugar substitute composition has a sweetness 5 times that of sucrose, and a particle size of 0.43 g / lm.

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Abstract

The invention discloses a functional sugar-substitute composition comprising oligoisomaltose, water-solubility dietary fibers, maltodextrin, sucralose and acesulfame potassium. The saccharinity of the functional sugar-substitute composition is 2 to 10 times of the saccharinity of sucrose by regulating the raw materials to a reasonable proportion, and the cool and sweet mouth feel of the functional sugar-substitute composition approaches to the mouth feel of the sucrose. The invention also provides a preparation method of the functional sugar-substitute composition, which comprises a wet palletizing method and a spray drying method. The functional sugar-substitute composition has good solubility, low hygroscopicity and good stability, increases bifidus factors and dietary fibers which are beneficial for human bodies, is a health low-calorie food and is suitable for various kinds of drinks, cake and health products.

Description

technical field [0001] The invention relates to an edible sweetener, in particular to a functional sugar substitute composition, and at the same time, the invention also relates to a preparation method of the functional sugar substitute composition. Background technique [0002] With the development of the national economy and the improvement of people's living standards, the number of diabetic patients in my country continues to increase, and the age of onset tends to be younger. The 2002 survey on nutrition and health status of Chinese residents showed that there were more than 20 million diabetics and nearly 20 million people with impaired glucose tolerance in my country, and 300 million people were overweight and obese, and the trend was increasing year by year. Experts at the IDF Western Pacific Diabetes Conference predicted that by 2025, the number of diabetics in China will reach 50 million. [0003] At present, nutritive sugars such as sucrose and syrup are still th...

Claims

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Application Information

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IPC IPC(8): A23L1/236A23L1/29A23L1/307A23L27/30A23L33/00A23L33/20
Inventor 梁莹崔炳群张素娟
Owner GUANGDONG FOOD IND INST
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