Compound sweetening agent applicable to sour maize juice and preparation method thereof

Abstract

The invention relates to a compound sweetening agent applicable to sour maize juice and a preparation method thereof. The compound sweetening agent comprises the following components: 0.5%-1.25% of neotame, 5-9.0% of sodium 2-(4-methoxyphenoxy) propionate, 2-7.6% of beta-cyclodextrin, 5-14.5% of table salt, 16.25-40.65% of erythritol, and 27-51.4% of maltodextrin. The process comprises the following steps: putting the erythritol and the maltodextrin accounting for 60-70% of the total amount into a multi-dimensional mixing machine for primary mixing first; dissolving the neotame, the sodium 2-(4-methoxyphenoxy) propionate, the beta-cyclodextrin, the table salt and the rest maltodextrin into deionized water to obtain a mixed water solution; causing the primary mixed materials to enter a fluidized bed and flow from bottom to top at an accelerating speed, and applying a negative pressure to the upper part of the spray fluidized bed, so as to generate vibration from top to bottom, so that the mixed materials boil up and down in the fluidized bed to form fine sugar alcohol particles; and continuously spraying and dispersing the mixed water solution onto the fine sugar alcohol particles, and drying the particles to obtain the compound sweetening agent.

Description

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

AI Technical Summary

Problems solved by technology

In comparison, the cost per unit sweetness of neotame is lower, but when the compound sweetener with neotame as the main sweetener is used in acidic beverages such as sour corn juice, there are still problems of heavy aftertaste and difficult to cover up the aftertaste , staying in the mouth is likely 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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