Composite sweetening agent applied to coffee and preparation method thereof

Abstract

The invention relates to a composite sweetening agent applied to coffee and a preparation method thereof. The composite sweetening agent comprises the following components: 3.33-8.33 percent of sucralose, 45-65 percent of maltitol, 25-43 percent of erythritol, 1-4 percent of edible salt and 0.05-0.3 percent of sodium carboxymethylcellulose; and the process comprises the following steps of: putting the erythritol and the maltitol accounting for 60-70 percent of the total amount into a multi-dimensional blending machine for primary blending; adding the sucralose, the rest of the maltitol and other auxiliary materials into the water to obtain a mixed water liquid; allowing the materials which are primarily blended to enter a fluidized bed from the bottom of a spraying fluidized bed to increase the flowing from bottom to top under positive pressure; applying negative pressure to the upper part of the spraying fluidized bed to vibrate from top to bottom to boil the mixed materials up and down in the fluidized bed to form fine sugar alcohol small particulars; continuously spraying the mixed water liquid by a multi-point spray gun on the side of the fluidized bed and dispersing the mixed water solution to the sugar alcohol small particulars inside the fluidized bed to dry in hot air so as to prepare the composite sweetening agent.

Description

technical field [0001] The invention relates to a food additive, in particular to a compound sweetener suitable for use in 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 continu...

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, there is a certain difference in taste compared with the use of traditional white sugar, especially the sweetness of the compound sweetener. High concentration and low dosage reduce the thick feeling of coffee, and the bitterness of coffee is prominent and difficult to cover up. Therefore, these compound sweeteners are not easy to be accepted 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.

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