High-sweetness and low-calorie liquid sweetening agent and preparation method thereof

A sweetener, low-calorie technology, applied in the directions of food ingredients containing natural extracts, food science, application, etc., can solve the problems of low-calorie syrup compositions that do not meet both solubility and stability requirements, and achieve direct economical improvement. Effectiveness, ease of use, good taste experience

Inactive Publication Date: 2016-11-16
厦门华高食品科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, although people have found that there are many kinds of sweetener ingredients, there is still no low-calorie syrup composition that meets the requirements of solubility and stability, so that it can be closer to the characteristics of sweeteners such as sucrose containing calories. It enables people to consume lower calories while enjoying a better taste experience, and enables people with different needs, such as diabetics, people who want to maintain health, and people who want to protect their figure, to use it, making people more willing to accept the prepared sweetener The taste of the flavoring agent, which is still an unresolved technical problem

Method used

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  • High-sweetness and low-calorie liquid sweetening agent and preparation method thereof
  • High-sweetness and low-calorie liquid sweetening agent and preparation method thereof
  • High-sweetness and low-calorie liquid sweetening agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Preparation of compound sweetener: Mix sucralose and neotame evenly at a weight ratio of 10:90, set aside.

[0037] The preparation of liquid sweetener: take the high fructose syrup that fructose content is 42% (accounting for dry matter, mass fraction) as base material, take this material as benchmark, add compound sweetener successively, account for 1 / 10,000 of its weight Vanillin and 1% salt by weight are used to adjust the mouthfeel, mixed to obtain a mixed material, and the mixed material is stirred until its concentration is 77-78% to obtain a syrup base material, which is set aside.

[0038] Mix the above-mentioned compound sweetener and syrup base evenly, and heat to 80-85° C. in a retort for 3-5 minutes. The addition ratio of the specific compound sweetener and the syrup base material can be adjusted appropriately according to the need for sweetness. The sweetness of the obtained liquid sweetener can be 2-20 times the sweetness of sucrose, and the cost can be o...

Embodiment 2

[0041] Preparation of compound sweetener: Mix sucralose and neotame evenly at a weight ratio of 92:8, set aside.

[0042] Preparation of liquid sweetener: take fructose syrup with a fructose content of 55% (accounting for dry matter, mass fraction) as the base material, and based on this material, add compound sweeteners successively, accounting for 1 / 10,000 by weight Vanillin and 1% by weight of salt are used to adjust the mouthfeel, mixed to obtain a mixed material, and the mixed material is stirred until its concentration is 77-78% to obtain a syrup base material, which is set aside.

[0043] Mix the above-mentioned compound sweetener and syrup base evenly, and heat to 80-85° C. in a retort for 3-5 minutes. The addition ratio of the specific compound sweetener and the syrup base material can be adjusted appropriately according to the need for sweetness. The sweetness of the obtained liquid sweetener can be 2-20 times the sweetness of sucrose, and the cost can be obtained af...

Embodiment 3

[0046] Preparation of compound sweetener: mix sucralose and neotame evenly in a weight ratio of 90:10, and set aside.

[0047] The preparation of liquid sweetener: take the fructose syrup that fructose content is 55% (accounting for dry matter, mass fraction) as base material, take this material as benchmark, add compound sweetener successively, account for 8 / 10,000 by weight The rose extract and 7% salt by weight are used to adjust the mouthfeel, and the mixed material is mixed to obtain a mixed material, and the mixed material is stirred until the concentration is 77-78% to obtain a syrup base material, which is set aside.

[0048] Mix the above-mentioned compound sweetener and syrup base evenly, and heat to 80-85° C. in a retort for 3-5 minutes. The addition ratio of the specific compound sweetener and the syrup base material can be adjusted appropriately according to the need for sweetness. The sweetness of the obtained liquid sweetener can be 2-20 times the sweetness of s...

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Abstract

The invention relates to a high-sweetness and low-calorie liquid sweetening agent and a preparation method thereof. The liquid sweetening agent comprises a compound sweetening agent and a syrup base material, wherein the compound sweetening agent is an artificial sweetening agent and/or a natural sweetening agent, and the syrup base material is high fructose corn syrup. The formula composition is selected and proportioned, so that the obtained liquid sweetening agent not only has the taste similar to cane sugar, but also has a low calorie, and even zero calorie. The needs of patients with diabetes and people which are in the hope of keeping healthy and keeping fit can be completely met, moreover, based on the taste requirements of different types of people, proportions of all the components of the sugar substitute can be properly adjusted so as to meet the requirements of different people for taste and calorie. Meanwhile, the sugar substitute also has relatively good stability and solubility, and can be suitable for various different food processing technologies, and optimal taste experience is achieved. Meanwhile, the production and use cost is reduced by 50% to 19 times, and the direct economic benefit is greatly improved. The liquid sweetening agent satisfies the pursuit of people on the sweetness, and simultaneously achieves the high tendency of reducing sugar.

Description

technical field [0001] The invention belongs to the field of food additive processing, and in particular relates to a high-sweetness, low-calorie liquid sweetener and a preparation method thereof. Background technique [0002] Syrup has more obvious advantages than solid sweeteners in the food and beverage industry. It does not have the problems of dissolution speed and solubility, so it is more widely used. However, the problem of three highs caused by excessive consumption of sugar is also becoming more and more serious, especially diabetes, which is a group of metabolic diseases characterized by high blood sugar. Hyperglycemia is caused by defective insulin secretion or impaired biological action, or both. The long-term high blood sugar in diabetes leads to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. Many countries in the world have imposed taxes on sugary drinks to control the increase in sugar cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30A23L29/30
CPCA23V2002/00A23V2250/264A23V2250/21
Inventor 赵西南梁希德莫丽洁
Owner 厦门华高食品科技有限公司
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