Compound sweetener applied to sour soybean milk and preparation method thereof

Abstract

The invention relates to a compound sweetener applied to sour soybean milk and a preparation method thereof. The compound sweetener comprises the following components: 1.75-2.5 percent of Neotame, 10-25 percent of acesulfame, 20-50 percent of erythritol, 25-45.35 percent of maltitol, 1.5-6 percent of 2-(4-methoxyphenoxy)-sodium propionate, 1.5-7.6 percent of beta-cyclodextrin and 0.2-1.0 percent of carboxymethylcellulose. The preparation process comprises the following steps of: throwing the Neotame, acesulfame, erythritol and maltitol which accounts for 20-30 percent of the total amount into a multidimensional mixing machine for mixing; adding the 2-(4-methoxyphenoxy)-sodium propionate, the beta-cyclodextrin, the carboxymethylcellulose and residual maltitol into the mixed materials, and continuously mixing for 20-50 minutes according to the stage number of 600-1000rpm; and discharging and packaging to obtain the compound sweetener. When the compound sweetener is applied to the sour soybean milk, sweet after-taste of the Neotame can be effectively covered, so that the beverage has an excellent mouthfeel.

Description

technical field [0001] The invention relates to a food additive, in particular to a compound sweetener used in sour milk 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 continuously dev...

AI Technical Summary

Problems solved by technology

In comparison, the unit sweetness cost of neotame is lower, but when the compound sweetener with neotame as the main sweetener is used in sour soy milk and other acidic beverages, there are still problems of heavy aftertaste and difficult to cover up the aftertaste. Staying in the mouth is easy to cause a sweet and greasy feeling, so it will make the drink taste bad and not be liked and accepted by the public

[0004] The preparation method of compound sweeteners in the prior art can process products by simple blending method or step-by-step spray drying method. The compound sweeteners made by simple blending method are low in cost, but it is difficult to guarantee the main sweetener. Flavors can be dispersed evenly, which largely affects the quality of complex 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: large loss of raw materials, especially the main sweetener The loss of seasoning is large, and the power consumption of machinery and equipment is too high, which will increase the cost of the product substantially, so this method is also subject to certain restrictions in the implementation process

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