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Compound sweetener applicable to tea beverages and coffees and a preparation method thereof

A compound sweetener and tea beverage technology, which is applied in the field of food additives, can solve problems such as cost increase, raw material loss, and high power consumption of machinery and equipment, and achieve the effects of improving sweetness dispersion, reducing production costs, and shortening the processing cycle

Inactive Publication Date: 2013-02-27
苏州工业园区尚融科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Compound sweetener applicable to tea beverages and coffees and a preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0021] The preparation process of the compound sweetener: first put sucralose, erythritol and maltitol accounting for 40-60% of the total amount into a multi-dimensional mixer, and mix for 20-50 minutes at a rate of 600-1000rpm. The particle size of the mixed material is 80-130 mesh, and the mixed material of sucralose, erythritol and maltitol is obtained; then salt, β-cyclodextrin and the remaining amount of maltitol are dissolved in deionized water to obtain salt, erythritol and maltitol; The mixed aqueous solution of β-cyclodextrin and maltitol; put the obtained mixed material into the spray fluidized bed equipment, make the mixed material enter the fluidized bed from the bottom of the sprayed fluidized bed with positive pressure and accelerate the flow from bottom to top , the upper part of the spray fluidized bed is subjected to negative pressure and vibrates from top to bottom to make the mixed material boil up and down in the fluidized bed, and the air inlet temperature ...

Embodiment 1

[0024] (1) Put 13.33 kg of sucralose, 31 kg of erythritol, and 20.67 kg of maltitol into a multidimensional mixer, control the number of stages of the multidimensional mixer to 800 rpm, and mix for 40 minutes to obtain sucralose and erythritol The mixed material with maltitol, the particle size is between 80 and 130 mesh;

[0025] (2) Mix 13 kg of table salt, 5 kg of β-cyclodextrin, and 17 kg of remaining maltitol with deionized water, heat up and stir to dissolve, and obtain a mixed aqueous solution of table salt, β-cyclodextrin and maltitol;

[0026] (3) Put the mixed material obtained in step (1) into the spray fluidized bed equipment, so that the mixed material enters the fluidized bed from the bottom of the sprayed fluidized bed with positive pressure and accelerates from bottom to top, and the sprayed fluidized bed Negative pressure is applied to the upper part of the fluidized bed to vibrate from top to bottom to make the mixed material boil up and down in the fluidized...

Embodiment 2

[0028] (1) Put 15.83 kg of sucralose, 32 kg of erythritol, and 18.57 kg of maltitol into a multidimensional mixer, control the number of stages of the multidimensional mixer to 800 rpm, and mix for 40 minutes to obtain sucralose and erythritol The mixed material with maltitol, the particle size is between 80 and 130 mesh;

[0029] (2) Mix 14 kg of table salt, 5 kg of β-cyclodextrin, and 14.6 kg of remaining maltitol with deionized water, heat up and stir to dissolve, and obtain a mixed aqueous solution of table salt, β-cyclodextrin and maltitol;

[0030](3) Put the mixed material obtained in step (1) into the spray fluidized bed equipment, so that the mixed material enters the fluidized bed from the bottom of the sprayed fluidized bed with positive pressure and accelerates from bottom to top, and the sprayed fluidized bed Negative pressure is applied to the upper part of the fluidized bed to vibrate from top to bottom to make the mixed material boil up and down in the fluidize...

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Abstract

The invention relates to a compound sweetener applicable to tea beverages and coffees and a preparation method thereof. The compound sweetener consists the following components in percentage by weight: 13.33-25% of sucralose, 25-38% of maltitol, 25-45% of erythritol, 12-20% of edible salt and 3-10% of beta-cyclodextrin; and the preparation method of the compound sweetener comprises the following steps of: firstly putting the sucralose, the erythritol and 20-30% of all maltitol into a multi-dimensional mixer for primary mixing; then adding the edible salt, the beta-cyclodextrin and the rest of maltitol into deionized water to obtain a mixed water solution; feeding the primarily mixed material in an atomizing fluidized bed from the bottom under a positive pressure and enabling the primarily mixed material to flow from bottom to top at an accelerated speed, applying a negative pressure to the upper part of the atomizing fluidized bed to vibrate the mixed material so that the mixed material overturns up and down in the fluidized bed to form fine sugar alcohol granules; and continuously atomizing and dispersing glucose water solution onto the sugar alcohol granules in the fluidized bed through a multi-point spray gun at the side of the fluidized bed, drying the sugar alcohol granules by hot wind, to finally obtain the compound sweetener.

Description

technical field [0001] The invention relates to a food additive, in particular to a compound sweetener suitable for tea drinks and coffee 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...

Claims

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Application Information

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IPC IPC(8): A23L1/236A23L27/30
Inventor 历冠廷马力量
Owner 苏州工业园区尚融科技有限公司