Compound sweetener suitable for plant protein beverage and coffee and preparation method of compound sweetener

Abstract

The invention relates to a compound sweetener suitable for plant protein beverage and coffee and a preparation method of the compound sweetener. The compound sweetener comprises 13.33 to 25 percent of sucralose, 20 to 30 percent of isomaltitol, 20 to 30 percent of erythritol, 14.34 to 46.44 percent of glucose, 0.15 to 0.3 percent of carboxymethylcellulose, 0.03 to 0.06 percent of sclareolide and 0.05 to 0.3 percent of emulsifier. The preparation method comprises the following steps of: feeding the sucralose and sugar alcohol as well as 60 to 70 percent of the total glucose into a multi-dimensional mixing machine for preliminary mixing; mixing the residual glucose, the emulsifier and the like and water to form stable emulsion; enabling the mixture to enter a spraying fluidized bed from the bottom of the spraying fluidized bed under positive pressure and flow sy an accelerated speed from bottom to top, applying negative pressure to the upper part of the spraying fluidized bed, vibrating the mixture from top to bottom so that the mixture overturns up and down in the fluidized bed to form fine sugar alcohol particles; and continuously spraying and dispersing the emulsion to the small sugar alcohol particles in the fluidized bed to obtain the compound sweetener.

Description

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

AI Technical Summary

Problems solved by technology

[0003] In the prior art, there are compound sweeteners with sucralose as the main sweetener and sugar alcohols, glucose, etc. as auxiliary sweeteners. taste, although it can achieve a certain effect, but the correction effect is very limited, and the taste of the product is still very different from that of sucrose

Especially when this kind of compound sweetener is applied to beverages such as vegetable protein beverages or coffee, the post-sweetness and aftertaste of sucralose are heavy, which makes the taste of the application object not good

[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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