Preparation method of low-sugar low-calorie table sugar

Abstract

The invention relates to a preparation method of low-sugar low-calorie table sugar. The ingredients include 0.83-1.17% of sucralose, 82.1-91% of glucose, 7-17% of maltitol and 0.4-0.6% of calcium silicate. The method comprises the following steps: feeding maltitol and glucose accounting for 50-70% of the total amount into a multi-vitamin mixing machine, and mixing to obtain a mixed material; dissolving sucralose and the remaining glucose in deionized water to obtain a mixed solution; allowing the mixed material to enter a spray fluidized bed from the bottom of the fluidized bed under a positive pressure and accelerating the upward flow, applying a negative pressure to the upper part of the spray fluidized bed, vibrating from up down to move the mixed material up and down inside the fluidized bed, to form small sugar particles; continuously spraying and dispersing the mixed solution onto the small sugar particles in the fluidized bed by use of multi-point spray guns which are arranged at the side part of the fluidized bed, drying with hot air to obtain powdery table sugar; and thoroughly mixing the powdery table sugar with calcium silicate to obtain the final product of low-sugar low-calorie table sugar.

Description

technical field [0001] The invention relates to an edible sweetener, in particular to a preparation method of low-sugar and low-calorie 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 sweet...

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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