Method for preparing low-sugar low-calorie table sugar applicable to coffee

Abstract

The invention relates to a method for preparing low-sugar low-calorie table sugar applicable to coffee. The low-sugar low-calorie table sugar comprises the following components by weight: 1.33 to 6.67 percent of stevioside RA97, 35 to 45 percent of erythritol, 10 to 15 percent of isomaltooligosacharide, 35 to 45 percent of isomaltitol, 0.1 to 0.3 percent of citric acid, 0.05 to 0.15 percent of sodium citrate, 0.2 to 0.3 percent of lactic acid and 0.4 to 0.6 percent of calcium metasilicate. The process comprises the following steps: throwing the erythritol and 50 to 70 percent of the isomaltitol into a multidimensional mixing machine and mixing; dissolving the isomaltooligosacharide, the citric acid, the sodium citrate, the lactic acid and the residual isomaltitol into water to obtain mixed aqueous solution; throwing the mixed materials into a fluidized bed from the lower part of the fluidized bed to form fine powder; continuously atomizing and dispersing the mixed aqueous solution on the power in the fluidized bed and drying to obtain table sugar powder; and mixing the table sugar powder and the calcium metasilicate uniformly to obtain the finished product.

Description

technical field [0001] The invention relates to an edible sweetener, in particular to a method for preparing low-sugar and low-calorie table sugar suitable for coffee. 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 h...

AI Technical Summary

Problems solved by technology

[0003] The preparation of table sugar in the prior art can be processed by simple blending method or step-by-step spray drying method. Table sugar prepared by simple blending method is low in cost, but it is difficult to ensure that the main sweetener can be dispersed evenly , poor solubility of sugar granules

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

In addition, the sucralose-type table sugar currently used in coffee or some coffee-bitter beverages has a certain difference in taste from sucrose, and has the disadvantages of slow sweetness and heavy aftertaste, and is not particularly popular with the public. At the same time, the existing low-sugar Low-calorie table sugar products generally have the problem of poor stability and easy sticking into blocks

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