Compound sweetener suitable for coffee and tea beverage and preparation method thereof

Abstract

The invention relates to a compound sweetener suitable for coffee and tea beverage and a preparation method thereof. The compound sweetener comprises the following components of: 8.33-16.67 percent of sucralose, 25-40 percent of maltitol, 28-42 percent of erythritol, 10-20 percent of salt and 5-8 percent of beta-cyclodextrin. The process comprises the following steps of: throwing the erythritol, the salt and maltitol which accounts for 40-60 percent of the total amount into a multidimensional mixing machine, and performing primary mixing; dissolving the sucralose, the beta-cyclodextrin 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, mixing to accelerate spiral flow from bottom to top through positive pressure, 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, the mixed materials are impacted, and the mixed materials form fine particles; 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 coffee and tea beverages 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...

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: 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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