Compound sweetener applied to vegetable protein drinks and preparation method of sweetener

A plant protein beverage and compound sweetener technology, applied in the field of food additives, can solve the problems of sucralose after-sweetness and aftertaste, limited correction effect, raw material loss, etc., to improve sweetness dispersibility, shorten processing cycle, The effect of reducing production costs

Inactive Publication Date: 2013-03-13
苏州工业园区尚融科技有限公司
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  • Abstract
  • Description
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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 compound sweetener is applied to vegetable protein beverages, 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 e

Method used

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  • Compound sweetener applied to vegetable protein drinks and preparation method of sweetener

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Effect test

preparation example Construction

[0023] The preparation process of this compound sweetener is as follows:

[0024] First put isomalt, erythritol and glucose accounting for 70-80% of the total into the multi-dimensional mixer, mix at 800-1000rpm for 30-50 minutes, and control the particle size of the mixed material at 80-130 To obtain a mixture of isomalt, erythritol and glucose; then mix sucralose, carboxymethylcellulose, sclareolactone, remaining glucose, emulsifier and water to obtain a stable Emulsion; then put the mixed material into the spray fluidized bed equipment, make the mixed material enter the fluidized bed from the bottom of the sprayed fluidized bed with positive pressure and accelerate the flow from bottom to top, and apply negative pressure to the upper part of the sprayed fluidized bed Vibrating from top to bottom makes the mixed material boil up and down in the fluidized bed. The air inlet temperature of the fluidized bed is controlled at 40~110°C to form fine sugar alcohol particles; The p...

Embodiment 1

[0027] (1) Take 5.5 kg of isomalt, 6 kg of erythritol and 63.6 kg of glucose and put them into a multidimensional mixer, control the number of stages of the multidimensional mixer to 800 rpm, and mix for 43 minutes to obtain The mixed material of thritol and glucose, the particle size is between 80 and 130 mesh;

[0028] (2) Mix 3.33 kg of sucralose, 0.1 kg of carboxymethyl cellulose, 0.02 kg of sclareolactone, 21.3 kg of remaining glucose, and 0.15 kg of emulsifier Span with deionized water, heat up and stir to dissolve, and obtain a stable lotion;

[0029](3) Put the mixed material obtained in step (1) into the spray fluidized bed equipment, so that the mixed material enters the fluidized bed from the bottom of the sprayed fluidized bed with positive pressure and accelerates from bottom to top, and the sprayed fluidized bed Negative pressure is applied to the upper part of the fluidized bed to vibrate from top to bottom to make the mixed material boil up and down in the flu...

Embodiment 2

[0031] (1) Put 7.5 kg of isomalt, 8.5 kg of erythritol and 59 kg of glucose into a multi-dimensional mixer, control the number of stages of the multi-dimensional mixer to 800 rpm, and mix for 40 minutes to obtain The mixed material of thritol and glucose, the particle size is between 80 and 130 mesh;

[0032] (2) Mix 5 kg of sucralose, 0.12 kg of carboxymethyl cellulose, 0.03 kg of sclareolactone, 19.65 kg of remaining glucose, and 0.2 kg of emulsifier Span with deionized water, heat up and stir to dissolve, and obtain a stable lotion;

[0033] (3) Put the mixed material obtained in step (1) into the spray fluidized bed equipment, so that the mixed material enters the fluidized bed from the bottom of the sprayed fluidized bed with positive pressure and accelerates from bottom to top, and the sprayed fluidized bed Negative pressure is applied to the upper part of the fluidized bed to vibrate from top to bottom to make the mixed material boil up and down in the fluidized bed to...

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Abstract

The invention relates to a compound sweetener applied to vegetable protein drinks and a preparation method of the sweetener. The compound sweetener is prepared from the following components: 3.33-8.33% of sucralose, 5-15% of isomaltitol, 5-15% of erythritol, 61.13-86.53% of glucose, 0.08-0.2% of carboxymethylcellulose, 0.01-0.04% of sclareolide and 0.05-0.3% of emulsifier; and the preparation method comprises the following process of: putting the sugar alcohols and glucose accounting for 70-80% of total quantity into a multidimensional mixer for premixing; mixing sucralose, the residual auxiliary sweeteners, emulsifier and the like with water to obtain stable emulsion; feeding the mixture into a fluidized bed from the bottom of the spray fluidized bed under positive pressure so that the mixture flows in an accelerated manner from bottom to top, and applying negative pressure to the upper part of the spray fluidized bed for vibration from top to bottom so that the mixture is boiled up and down in the fluidized bed to form fine sugar alcohol particles; and continuously spraying and dispersing the emulsion to the fine sugar alcohol particles in the fluidized bed, thereby obtaining the compound sweetener.

Description

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

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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