Compound sweetener applied to sour soybean milk and preparation method thereof

A compound sweetener and sour soy milk technology, which is applied in the field of food additives, can solve the problems of heavy aftertaste, hard to cover aftertaste, and large loss of raw materials, and achieve the effects of reducing production costs, shortening the processing cycle, and uniformly dispersing sweetness

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

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 pr

Method used

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  • Compound sweetener applied to sour soybean milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Preparation process of compound sweetener: first put neotame, acesulfame potassium, erythritol and maltitol accounting for 20~30% of the total amount into the multi-dimensional mixer, and mix at 600~1000rpm for 15~30 minutes; Then add 2-(4-methoxyphenoxy)-sodium propionate, β-cyclodextrin, carboxymethyl cellulose and the remaining amount of maltitol to the mixed material, continue at a level of 600~1000rpm. Mix for 20-50 minutes; discharge and bag to obtain compound sweetener.

[0023] The multi-dimensional mixer used in the present invention adopts a commercially available 200-kilogram multi-dimensional mixer, the rotation speed range is 200-1800 rpm, and the barrel is in the shape of a two-ended cone and a middle column. When working, the multi-dimensional mixer can make the material in the barrel. Crash, smash and mix from multiple angles.

Example Embodiment

[0024] Example 1:

[0025] 1.75 kg of neotame, 10 kg of acesulfame potassium, 40 kg of erythritol and 11.2 kg of maltitol were put into a multi-dimensional mixer, and the stage number of the multi-dimensional mixer was controlled to be 800 rpm, and the mixture was mixed for 20 minutes;

[0026] In this mixture material, drop into 1.5 kilograms of 2-(4-methoxyphenoxy)-sodium propionate, 1.8 kilograms of beta-cyclodextrin, 0.2 kilograms of carboxymethyl cellulose and remaining 33.55 kilograms of maltitol, control The number of stages of the multi-dimensional mixer is 1000 rpm, and after mixing for 40 minutes, the material is discharged and bagged to obtain a compound sweetener product.

Example Embodiment

[0027] Example 2:

[0028] Take 1.875 kg of neotame, 15 kg of acesulfame potassium, 38.8 kg of erythritol and 10 kg of maltitol and put them into a multi-dimensional mixer, control the stage number of the multi-dimensional mixer to be 800rpm, and mix for 20 minutes;

[0029] 1.725 kilograms of 2-(4-methoxyphenoxy)-sodium propionate, 2.2 kilograms of beta-cyclodextrins, 0.4 kilograms of carboxymethyl cellulose and the remaining 30 kilograms of maltitol were put into the mixture material, and the control The number of stages of the multi-dimensional mixer is 1000 rpm, and after mixing for 40 minutes, the material is discharged and bagged to obtain a compound sweetener product.

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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...

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
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