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A kind of low calorific value table sugar substitute serum and preparation method thereof

A low calorific value, table technology, applied in food science and other directions, can solve the problems that products are difficult to achieve popularization, sweetness adjustment is not suitable for manipulation, difficult to fit on the table and easy to use, etc., achieving simple production methods and production equipment, easy sweetness control, The effect of facilitating industrial production

Inactive Publication Date: 2018-08-07
TIANJIN UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are relatively few products that can be conveniently used in daily meals or in the range of table meals
Some sugar substitute products have higher sweetness (such as the sugar substitute products disclosed in patent publications CN101810299A, CN101874595A, and CN101874596A), and the sweetness adjustment should not be controlled during use; The sugar substitute products disclosed in patent publications CN101095481A, CN101874593A, CN101253968A, CN101791106A, and CN101874598A) are likely to cause slow dissolution and uneven sweetness; Realize popularization; individual liquid sugar substitutes are limited to hydrophilic and water phase components, and it is difficult to disperse and use fat-containing foods (CN102599465A, WO2011 / 024199A1, US2009 / 0110771A1)
However, the pre-sterilization treatment and glass bottle packaging used in the process consume more energy, the product is more difficult to preserve, and it is difficult to fit the table for convenient use.
[0003] It can be seen that the existing sugar substitute products can no longer fully meet people's needs.

Method used

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  • A kind of low calorific value table sugar substitute serum and preparation method thereof
  • A kind of low calorific value table sugar substitute serum and preparation method thereof
  • A kind of low calorific value table sugar substitute serum and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 0.05 part of sucralose, 0.4 part of stevioside, 1 part of erythritol, 2 parts of sodium starch octenyl succinate, 0.1 part of sucrose ester, 2 parts of carboxymethyl cellulose, 5 parts of inulin, add 40 Mix 100 parts with water and promote dissolution at 75°C, then dilute to 100 parts, complete dispersion and homogenization (using high-speed dispersion and homogenization under the liquid surface), carry out quantitative filling (based on a single edible dose of 2 mL) and seal, pass Microwave tunnel sterilization.

Embodiment 2

[0028] Weigh 0.01 part of sucralose, 0.5 part of stevioside, 4 parts of xylitol, 2 parts of sodium starch octenyl succinate, 0.05 part of Tween (80), 2 parts of xanthan gum, 5 parts of dextran, add Mix 40 parts of water and dilute to 100 parts after solubilization at 75°C. After complete dispersion and homogenization (high-speed dispersion and homogenization under the liquid surface), quantitative filling (based on a single edible dose of 2 mL) is carried out and sealed. Sterilize through microwave tunnel.

Embodiment 3

[0030] Weigh 0.2 parts of stevioside, 0.0005 parts of neotame, 2 parts of erythritol, 2 parts of sucrose polyester, 2 parts of xanthan gum, 5 parts of fructooligosaccharide, add 40 parts of water, mix and promote dissolution at 60°C Afterwards, it is diluted to 100 parts, after being completely dispersed and homogenized (using high-speed dispersion and homogenization under the liquid surface), quantitatively filled (according to a single edible dose of 2 mL) and sealed, and sterilized through a microwave tunnel.

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Abstract

The invention provides low-calorie dining sugar substituted emulsion slurry and a preparation method thereof. The low-calorie dining sugar substituted emulsion slurry is prepared from the following components in parts by weight: 0.1-5 parts of a sweetener, 0.5-5 parts of an emulsifier, 5-15 parts of a thickened stabilizer and 75-95 parts of water. The preparation method comprises the following steps: selecting the raw materials, determining the ratio of the sweetener according to the design requirement on sweetness of the product, adding the emulsifier, the thickened stabilizer and a part of water, premixing, carrying out heating and dissolution promoting treatments, diluting by adding water according to metering after the mixture is completely dissolved, and carrying out further homogenization, quantitative filling and sealing and microwave tunnel sterilization to obtain the final product. The low-calorie dining sugar substituted emulsion slurry is low in calorie and cost, easy in quality preservation, convenient in use and simple in preparation. According to the low-calorie dining sugar substituted emulsion slurry disclosed by the invention, the sweet taste is near to that of sucrose, and the sweetness of the emulsion slurry product is 2-5 times that of the sucrose when the emulsion slurry product is controlled with the same quality with the sucrose. In addition, the low-calorie dining sugar substituted emulsion slurry is easy in dissolution, uniform in sweetness and stable and easy in storage, the emulsion slurry product after emulsification is wide in application range, and the preparation method and production equipment of the emulsion slurry are simple, so that the whole cost is greatly lowered.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a sweet seasoning food, in particular to a low-calorie table sugar substitute serum and a preparation method thereof. Background technique [0002] Although sweetness in food can give people a good feeling and experience, with the increasing proportion of diabetes and obesity patients, more and more people are becoming more and more alienated from sucrose or high-calorie starch sugar. For this reason, there are more and more sweet products of various low-calorie types developed at home and abroad. However, there are relatively few products that can be conveniently used in daily meals or table meals. Some sugar substitute products have higher sweetness (such as the sugar substitute products disclosed in patent publications CN101810299A, CN101874595A, and CN101874596A), and the sweetness adjustment should not be controlled during use; The sugar substitute products disclosed in patent ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/10A23L29/244A23L29/231A23L29/269A23L29/262A23L29/256A23L29/25A23L29/212
CPCA23L2/60
Inventor 孙平赵江赵丰张颖刘杰刘可志杨惠娟
Owner TIANJIN UNIV OF SCI & TECH