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Sweetener and preparation method thereof

A technology for sweeteners and sweet tea glycosides, applied in the field of sweeteners and their preparation, can solve problems such as unacceptable, and achieve the effects of pure taste, good thermal stability and extremely high heat.

Inactive Publication Date: 2011-08-17
陈显刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sweetener described in this invention has the unique Chinese herbal flavor of Luo Han Guo, which is not easily accepted by some people who do not like the flavor of Luo Han Guo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Sweetener ratio:

[0032] By weight percentage, the sweetener is made of the following components:

[0033] Erythritol 99.8%;

[0034] Sweet tea extract (containing rubusoside 90%) 0.2%.

[0035] 2. Preparation method

[0036] 1) Weigh the sweet tea extract and dissolve it in pure water with a weight of 10% of the finished product, and homogenize the solution with a colloid mill (with a pressure of 2.5 MPa) to make a spraying liquid;

[0037] 2) Weigh erythritol and place it in the coating machine, spray the spraying liquid prepared in step 1), the temperature of the spraying liquid is controlled at 60-65 °C, and spray in 3 times;

[0038] 3) Take out the material and dry it at 85°C for 30 minutes to obtain it.

Embodiment 2

[0040] 1. Sweetener ratio:

[0041] By weight percentage, the sweetener is made of the following components:

[0042] Erythritol 94%;

[0043] Sweet tea extract (containing rubusoside 60%) 6%.

[0044] 2. Preparation method

[0045] With embodiment 1.

Embodiment 3

[0047] 1. Sweetener ratio:

[0048] By weight percentage, the sweetener is made of the following components:

[0049] Erythritol 99%;

[0050] Sweet tea extract (containing rubusoside 80%) 1%.

[0051] 2. Preparation method

[0052] With embodiment 1.

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Abstract

The invention discloses a sweetener and a preparation method thereof. The sweetener comprises the following components in percentage by weight: 94 to 99.8 percent of erythritol, and 0.2 to 6 percent of rubus extract, wherein based on rubusoside, the rubus extract is 10 to 99 weight percent. The preparation method comprises the following steps of: 1) weighing the rubus extract according to the formula, dissolving in pure water, and homogenizing the solution to obtain spraying liquid; 2) weighing the erythritol, putting into a coating machine, and spraying the spraying liquid; and 3) taking thematerial out, and drying. The rubus extract is scientifically compatible with the erythritol, and the obtained sweetener has extremely low heat and pure mouthfeel which is almost same as white sugar,can be accepted by wide consumers, and also has effects of reducing blood fat and blood pressure, refreshing, and building body of Rubus suavissmus S, Lee.; moreover, the sweetener has the sweetness similar to the white sugar, can be equivalently replaced by the white sugar, and is not needed to be deliberated and even converted like other high-sweetness sweetener during use.

Description

technical field [0001] The invention relates to an additive, in particular to a sweetener and a preparation method thereof. Background technique [0002] As we all know, sugar is a necessity in human life, and the demand for sugar also occupies a considerable proportion in the catering industry. In our country, people's sugar is mainly sucrose, which has a pure sweet taste, and people like to eat it very much. However, due to the high calorie content of sucrose, it is easy to suffer from diabetes, obesity, hyperglycemia and other diseases if eaten too much. With the improvement of people's health awareness, natural, nutritious and functional sweeteners have emerged, such as mogroside extracted from Luo Han Guo and stevioside extracted from stevia leaves. 250-350 times, the calorie is extremely low, and it also has the efficacy of the plant itself, so it is widely used in diabetics and other people who cannot eat high-calorie sucrose. [0003] The invention patent with the...

Claims

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Application Information

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IPC IPC(8): A23L1/09
Inventor 陈显刚
Owner 陈显刚
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