Preparation method of non-nutrient dining table sugar

Abstract

The invention relates to a preparation method of non-nutrient dining table sugar. The non-nutrient dining table sugar comprises 0.33 to 1.67 percent of sucralose, 0.3 to 1 percent of isomalto-oligosaccharide, 84 to 91 percent of maltitol, 7 to 13 percent of erythritol and 0.4 to 0.6 percent of calcium silicate. The process comprises the following steps: throwing the erythritol and the maltitol which accounts for 50 to 70 percent of the total amount of the maltitol into a multi-dimensional mixing machine and mixing to obtain mixed materials; dissolving the sucralose, the isomalto-oligosaccharide and the residual maltitol into water to obtain mixed aqueous solution; throwing the mixed materials into a fluidized bed of spraying fluidized equipment from the lower part of the fluidized bed, wherein the mixed materials accelerate to spirally flow under positive pressure from bottom to top, and a plurality of cloth bags on a porous partition board vibrates up and down and strike the mixed materials, so that the mixed materials form fine powder; continuously spraying and dispersing the mixed aqueous solution on the powder in the fluidized bed and drying to obtain dining table sugar powder; and mixing the dining table sugar powder and the calcium silicate uniformly to obtain the non-nutrient dining table sugar finished product.

Description

technical field [0001] The invention relates to an edible sweetener, in particular to a method for preparing non-nutritive table sugar. 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, people need non-nutritive table sugar that is safe, healthy, calorie-free, and does not participate in human metabolism. The main features of sugar-free or low-sugar and low-calorie table sugar are high safety and low dosage. The sweetness is generally 2 to 20 times that of sucrose, and the cost of use is generally much lower than sucrose. This kind of table sugar is generally made by using high-intensity sweeteners with hi...

AI Technical Summary

Problems solved by technology

[0003] Table sugar with sucralose as the main sweetener in the prior art can be processed by simple blending method or step-by-step spray drying method. The table sugar prepared by simple blending method is low in cost, but very expensive. It is difficult to ensure that the main sweetener sucralose can be dispersed evenly, and the solubility of sugar particles is not good

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 sugar particles by wet spray drying method The sweetness of the table sugar products prepared by this method is evenly distributed, the instant solubility is good, and the quality is better than that of table sugar prepared by other methods, but its disadvantage is that the spraying process has a large loss of raw materials, especially the loss of the main sweetener Larger, the power consumption of machinery and equipment is too high, which virtually increases the cost of the product

And the current table sugar products generally have the problems of poor stability, easy bonding into blocks, and short shelf life

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