Composite sweetener applied to coffee and tea drinks and preparation method thereof

Abstract

The invention relates to a composite sweetener applied to coffee and tea drinks and a preparation method of the composite sweetener. The composite sweetener comprises the following ingredients: 3.33-8.33% of sucralose, 30-45% of maltitol, 32-40% of erythritol, 5-15% of salt and 3-10% of beta-cyclodextrin. The process comprises the following steps of: pouring erythritol and maltitol which accounts for 60-70% of the total in a multidimensional mixing machine, and mixing for 20-40 minutes at a level of 800-1000 rpm, so as to obtain a mixed material; dissolving sucralose, salt, beta-cyclodextrin and the rest maltitol in deionized water, so as to obtain mixed aqueous solution; conveying the mixed material into a spray fluidized bed from the bottom of the fluidized bed under a positive pressure and enabling the mixed material to flow from bottom to top at an accelerated speed, and applying a negative pressure to the upper part of the spray fluidized bed for vibrating the spray fluidized bed from top to bottom to boil the mixed material up and down in the fluidized bed, so as to form fine sugar alcohol particles; and continuously spraying and dispersing the mixed aqueous solution onto the fine sugar alcohol particles in the fluidized bed, so as to obtain the composite sweetener.

Description

technical field [0001] The invention relates to a food additive, in particular to a compound sweetener used in coffee and tea beverages and a preparation method thereof. Background technique [0002] In recent years, with the development of the economy and the improvement of people's living affluence, obesity, high blood pressure, diabetes, dental caries, etc. have become high incidences in the population. The occurrence of these high incidences is considered to be related to eating habits and dietary structure, especially It is closely related to excessive intake of sucrose. Therefore, as a food additive sweetener, one of the key points of its development is a functional high-intensity sweetener with high safety, no nutritional value, no calorie or very low calorie. Functional high-intensity sweeteners are characterized by high application safety, low dosage, high sweetness, and generally much lower cost than sucrose. This is also the driving force for food scientists to c...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, when a compound sweetener mainly sweetened with sucralose is used as a sugar substitute in coffee or tea beverages, there is still a certain difference in taste compared with traditional white sugar, and the bitterness of the beverage is prominent. , Difficult to conceal, thus making these drinks unacceptable and popular by the public

[0004] In the prior art, the compound sweetener with sucralose as the main sweetener can be processed by a simple blending method or a step-by-step spray-drying method, and the cost of the compound sweetener prepared by the simple blending method is Inexpensive, but it is difficult to ensure that the main sweetener sucralose can be dispersed evenly, and this will largely affect the quality of compound sweetener products

The step-by-step spray drying method is to dissolve the main sweetener and each auxiliary sweetener in deionized water step by step, and then spray each component material on the sweetener by spraying the wet method. On the granules, the sweetness of the compound sweetener products prepared by this method is evenly distributed, the instant solubility is good, and the quality is better than the compound sweetener products made by other methods, but its disadvantages are: loss of raw materials, especially the main sweetness The loss of materials is relatively large, and the power consumption of machinery and equipment is too high, which virtually increases the cost of the product. Therefore, this method is also subject to certain restrictions in the implementation process.

Images