Compound sweetener suitable for sour soybean milk and preparation method thereof

Abstract

The invention relates to a compound sweetener suitable for sour soybean milk and a preparation method thereof. The compound sweetener comprises the following components: 1-1.5 percent of Neotame, 10-40 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 process comprises the following steps of: throwing the erythritol and maltitol which accounts for 60-70 percent of the total amount into a multidimensional mixing machine, and performing primary mixing; dissolving the Neotame, acesulfame, other auxiliary raw materials and residual maltitol in water, and obtaining mixed aqueous solution; throwing the mixed materials subjected to primary mixing into a fluidized bed of spray fluidization equipment from the lower part of the fluidized bed, applying pulse negative pressure to the upper part of the fluidized bed by adjusting air quantity and air direction of an induced air device, so that a plurality of cloth bags on a porous clapboard vibrate up and down, and the mixed materials are impacted; and continuously spraying and dispersing the mixed aqueous solution to the particles in the fluidized bed, and drying to obtain the compound sweetener.

Description

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

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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