Compound sweetener suitable for coffee and preparation method thereof

Abstract

The invention relates to a compound sweetener suitable for coffee and a preparation method thereof. The compound sweetener comprises the components of 13.33-25% of sucralose, 31-55% of maltitol, 27-40% of erythritol, 4-6% of salt, and 0.05-0.3% of sodium carboxymethylcellulose. The preparation process comprises the steps of: feeding the sucralose, the erythritol, and the maltitol which is 60-70% of total weight into a multi-dimensional mixer; firstly, primarily mixing the materials, then dissolving the other auxiliary materials and residual maltitol into deionized water to obtain mixed aqueous solution; feeding the primarily mixed materials into a fluidized bed from the bottom part of a spray fluidized bed by positive pressure, and accelerating flow from bottom to top; exerting negative pressure to the upper part of the spray fluidized bed, and vibrating the materials from top to bottom, so that the mixed materials boil up and down inside the fluidized bed and form fine sugar alcohol granules; and continuously spraying and dispersing the mixed aqueous solution on the sugar alcohol granules inside the fluidized bed through a multi-point spray gun at the side part of the fluidized bed, and drying the granules by hot air 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 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 d...

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, there is a certain difference in taste compared with the use of traditional white sugar, especially the sweetness of the compound sweetener. High concentration and low dosage reduce the thick feeling of coffee, and the bitterness of coffee is prominent and difficult to cover up. Therefore, these compound sweeteners are not easy to be accepted 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: 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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