Crystal-granular sweetener for dining, and preparation method thereof

A granular sweetener technology, applied in food preparation, application, food science, etc., can solve the problems of poor tolerance of fillers, uneven appearance, poor flow performance, etc., and achieve less adhesion and convenient long-term Time preservation and long-distance transportation, the effect of ensuring sweetness and taste

Active Publication Date: 2011-11-02
NEWTREND TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a product with good flow performance, weak hygroscopicity, Crystal granular table sweetener with adjustable sweetness and appearance in crystal state close to sucrose

Method used

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  • Crystal-granular sweetener for dining, and preparation method thereof
  • Crystal-granular sweetener for dining, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Dissolve 0.1kg of acesulfame-K, 0.2kg of sucralose, 0.1kg of aspartame, and 0.1kg of alanine in 3kg of purified water, heat to 90°C for 10 minutes, then cool to room temperature; then add 0.09kg of oxymetholone Base cellulose sodium, after stirring to make it completely dissolved, transfer the above mixed solution into the container as a coating solution for subsequent use; add 15kg of xylitol and 14.41kg of erythritol to the selected particle size of 20-30 mesh In the fluidized bed of the fluidized granulation coating equipment, the working pressure is 0.2-0.3 Pa, and the working temperature is 50-60°C. The spare coating solution is sprayed into the fluidized bed through the pump, so that the mixed solution is evenly sprayed and coated. On the surface of the sugar alcohol granules, the granules are dried by hot air, sized by a vibrating sieve, and packed. This gives 30 kg of crystalline granular table sweetener having a sweetness 6 times the theoretical sweetness.

Embodiment 2

[0040]Dissolve 0.36kg of sucralose in 3kg of deionized water in advance, heat to 100°C for 5 minutes, then cool to room temperature; then add 0.08kg of gum arabic and 0.02kg of xanthan gum, stir to dissolve them completely, and mix the above mixed solution Transfer it into the container as a coating solution for later use; add 29.54 kg of erythritol with a selected particle size of 30 to 40 mesh into the fluidized bed of the fluidized granulation coating equipment, and the working pressure is 0.5 to 0.6 Pa. The temperature is 70-80°C, and the spare coating solution is sprayed into the fluidized bed through a pump, so that the mixed solution is evenly sprayed and coated on the surface of the sugar alcohol particles, dried by hot air and sized by a vibrating screen, and packaged. This gives 30 kg of crystalline granular table sweetener having a sweetness 8 times the theoretical sweetness.

Embodiment 3

[0042] Dissolve 0.1kg of acesulfame-K, 0.1kg of aspartame, 0.002kg of neotame, 0.07kg of mogroside, and 0.083kg of sucralose in 3kg of membrane-filtered pure water, heat to 95°C for 15 minutes, then cool to room temperature; then add 0.12kg of hydroxypropyl methylcellulose, stir to dissolve it completely, transfer the above mixed solution into a container as a coating solution for later use; add 10kg of erythrose with a selected particle size of 30-50 mesh Add alcohol, 10kg isomaltulose, 5kg D-mannitol, and 4.525kg sucrose into the fluidized bed of the fluidized granulation coating equipment, the working pressure is 0.8-0.9 Pa, and the working temperature is 40-45°C. The standby coating solution is sprayed into the fluidized bed through the pump, so that the mixed solution is evenly sprayed and coated on the surface of the sugar alcohol particles, dried by hot air and sized by vibrating sieve, and packed. This gives 30 kg of crystalline granular table sweetener having a sweetn...

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PUM

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Abstract

The invention provides a crystal-granular sweetener for dining, and a preparation method thereof. The sweetener is prepared from the materials of, by weight: 82.5 to 99.89% of alditol, or a mixture of alditol and sucrose; 0.1 to 10% of a sweetening agent; 0 to 5% of amino acid; and 0.01 to 2.5% of a binder. The particle size of alditol is 10 to 80 meshes. The sweetener is prepared with a fluidized bed coating technology. The specific steps of the method are that: the sweetening agent, or a mixture of the sweetening agent and amino acid is dissolved, the binder is added to the dissolved material, the material is uniformly coated on alditol granules or alditol and sucrose mixed granules by spraying, and the coated granules are dried by baking, such that the crystal-granular sweetener for dining is obtained. The crystal-granular sweetener provided by the present invention has a crystal form similar to sucrose crystals. The crystal grains have advantages of well-distributed sizes, good stability, high fluidity, and low calorie or no calorie. The sweetener is non-hygroscopic, and is a healthy edible sweetener for dining. The production technology of the sweetener is simple and feasible, and the method is suitable for industrialized productions.

Description

technical field [0001] The present invention relates to an edible sweetener and a preparation method thereof, more specifically, to a crystal granular table sweetener and a preparation method thereof. Background technique [0002] Sugar substitute food is a new type of food that has appeared on the market in recent years. It uses sugar substitute instead of sugar to make the food also sweet. There are many types of sugar substitutes. According to whether they produce calories or not, they can generally be divided into two categories: nutritive sweeteners and non-nutritive sweeteners. Nutritive sweeteners are sugar substitutes that generate calories after consumption, but the calories produced are lower than those of sucrose of the same weight, such as xylitol, erythritol, etc.; non-nutritive sweeteners are also called "artificial sweeteners". Agents", that is, sugar substitutes that do not produce calories after consumption, such as acesulfame potassium, aspartame, etc. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 钟春昀
Owner NEWTREND TECHNOLOGY CO LTD
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