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Sugar substitute and preparation method thereof

A product, the technology of trehalose, is applied in the field of substitute sugar products and its preparation, which can solve problems such as lack of nutritional value, achieve the effects of enhancing the body's immunity, simple preparation process, and promoting the proliferation of probiotics

Inactive Publication Date: 2014-08-13
TIANJIN TIDAI MEDICINE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the current alternative sugar products contain artificial chemical synthetic sweeteners. Artificial chemical synthetic sweeteners are mainly some chemical substances that have a sweet taste but are not sugars. It does not have any nutritional value

Method used

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  • Sugar substitute and preparation method thereof
  • Sugar substitute and preparation method thereof
  • Sugar substitute and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A sugar substitute product consisting of: 5kg steviol glycosides, 200kg erythritol, 200kg xylooligosaccharides, 200kg fructooligosaccharides, 185kg trehalose, 5kg mogroside, 200kg isomaltooligosaccharides and 5kg L-ararabine sugar.

[0023] The preparation method is as follows: Weigh the corresponding amount of erythritol, fructooligosaccharide, xylooligosaccharide, trehalose, polyisomaltose and L-arabinose in the mixer for 10 minutes; then add the corresponding amount of steviol glycoside and mogroside, and continue to mix for 15 minutes; the sugar substitute product is obtained, and its fineness is 30-200 mesh.

[0024] If the fineness of the obtained sugar substitute product is too large, it needs to be pulverized to ensure that the fineness is between 30 and 200 mesh.

Embodiment 2

[0026] A sugar substitute product is composed of the following substances: 100kg steviol glycoside, 200kg erythritol, 200kg xylooligosaccharide, 200kg fructooligosaccharide, 100kg trehalose, 200kg isomaltooligosaccharide.

[0027] The preparation method is as follows: weigh corresponding amounts of erythritol, fructooligosaccharides, xylooligosaccharides, trehalose and isomaltooligosaccharides and mix them in a mixer for 10 minutes; then add corresponding amounts of steviol glycosides and continue mixing for 15 minutes; The obtained sugar substitute product has a fineness of 30-200 mesh.

[0028] If the fineness of the obtained sugar substitute product is too large, it needs to be pulverized to ensure that the fineness is between 30 and 200 mesh.

Embodiment 3

[0030] A sugar substitute product consisting of 100kg steviol glycosides, 200kg erythritol, 200kg xylooligosaccharides, 200kg fructooligosaccharides, 100kg mogroside and 200kg isomaltooligosaccharides.

[0031] The preparation method is as follows: weigh corresponding amounts of erythritol, fructooligosaccharides, xylooligosaccharides and isomaltooligosaccharides and mix them in a mixer for 20 minutes; then add corresponding amounts of steviol glycosides and mogrosides, and continue mixing for 35 minutes; The obtained sugar substitute product has a fineness of 30-200 mesh.

[0032] If the fineness of the obtained sugar substitute product is too large, it needs to be pulverized to ensure that the fineness is between 30 and 200 mesh.

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Abstract

The invention provides a sugar substitute and a preparation method thereof. The sugar substitute comprises the following ingredients in mass percent: 0.1-10% of steviol glycoside, 20-45% of erythritol, 10-40% of fructo-oligose, 10-40% of xylooligosaccharide, 10-40% of isomalto-oligosaccharide, 0-30% of trehalose, 0-10% of mogroside and 0-6% of L-arabinose. The preparation method of the sugar substitute comprises the following steps: firstly, uniformly mixing erythritol, fructo-oligose, xylooligosaccharide, trehalose, isomalto-oligosaccharide and L-arabinose; and secondly, adding steviol glycoside and mogroside, and uniformly mixing, thus obtaining the sugar substitute. The sugar substitute is natural and low in calorie and has no side effects; the sugar substitute does not cause obesity and complications while the mouth feel of the sugar substitute is ensured; the preparation technology is simple and convenient to operate.

Description

technical field [0001] The invention relates to an edible sweetener, in particular to a sugar substitute product and a preparation method thereof. Background technique [0002] Sugar is a sweetener widely used in human food. The sugars commonly used in people's daily life usually include sucrose, glucose, fructose, corn syrup, etc., which not only meet people's taste needs, but also bring Some side effects - Excessive intake of sugar can lead to obesity, which in turn leads to a series of problems such as cardiovascular and cerebrovascular diseases. From the widespread use of sucrose to the production of artificial sweeteners, human beings have been constantly looking for a "sugar" that can be enjoyed safely. At present, artificially synthesized sweeteners are not only low in cost, but also often hundreds of times sweeter than sucrose. The amount is small, and at the same time, it can greatly reduce the intake of calories and sugar. From the early saccharin and cyclamate to...

Claims

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Application Information

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IPC IPC(8): A23L1/236A23L1/29A23L27/30A23L33/00
CPCA23L27/38A23L27/34A23V2002/00A23V2250/6402A23V2250/28A23V2250/262A23V2250/254A23V2200/326A23V2200/3262A23V2200/328A23V2200/32
Inventor 赵金梁赵发
Owner TIANJIN TIDAI MEDICINE SCI & TECH
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