Compound sweetening agent with health-care function and preparation method thereof
A compound sweetener, a technology of mixing evenly, applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc. problems such as poor sense of pleasure, to achieve the effects of regulating body functions, low production costs, and sweet and fragrant taste
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[0024] Preferably, the preparation method of fruit juice comprises the steps:
[0025] S101: Wash the ripe fruit, remove the skin and core, and then cut into pieces to obtain fruit pieces;
[0026] S102: Submerge the fruit pieces in water and then heat them, beat the heated fruit pieces into a fruit slurry, and then mix the fruit slurry with water to obtain a slurry-water mixture;
[0027] S103: Add pectinase and cellulase into the slurry-water mixture, mix evenly, enzymatically hydrolyze at 49-51°C for 2-2.5 hours, and then heat at 80-100°C;
[0028] S104: Cool the product obtained in S103 to room temperature, then filter, and collect the filtrate to obtain fruit juice.
[0029] Preferably, in S102, the heating temperature is 60-70°C, the heating time is 9-12min, and the mass ratio of fruit pulp and water is 1:(1-3); in S103, the pectinase and cellulase The ratio of the total mass to the mass of the slurry-water mixture is (0.28-0.32):100, the mass ratio of pectinase and ce...
Embodiment 1
[0047] This embodiment provides a compound sweetener, the raw material components are by weight, including:
[0048] 425 parts of fruit juice, 225 parts of trehalose, 160 parts of maltodextrin, 40 parts of inulin, 40 parts of polyfructosaccharide, 35 parts of galacto-oligosaccharide, 40 parts of fructo-oligosaccharide, 15 parts of soybean oligosaccharide, 35 parts of maltitol 20 parts of lactitol, 35 parts of erythritol, 15 parts of sucralose and 15 parts of neotame.
[0049] Wherein, the fruit for preparing fruit juice is green apple and grapefruit, and its preparation method comprises the steps:
[0050] S101: Wash the ripe fruit, remove the skin and core, and then cut into pieces to obtain fruit pieces;
[0051] S102: Submerge the fruit pieces in water and heat at 65° C. for 10 minutes, beat the heated fruit pieces into fruit pulp, and then mix the fruit pulp and water at a mass ratio of 1:2 to obtain a pulp-water mixture;
[0052] S103: Add pectinase and cellulase to the...
Embodiment 2
[0059] This embodiment provides a compound sweetener, the raw material components are by weight, including:
[0060] 400 parts of fruit juice, 200 parts of trehalose, 175 parts of maltodextrin, 25 parts of inulin, 50 parts of polyfructosaccharide, 25 parts of galacto-oligosaccharide, 50 parts of fructo-oligosaccharide, 5 parts of soybean oligosaccharide, 50 parts of maltitol 5 parts of lactitol, 50 parts of erythritol, 5 parts of sucralose and 25 parts of neotame.
[0061] Wherein, the fruit for preparing fruit juice is green apple, and its preparation method comprises the steps:
[0062] S101: Wash the ripe fruit, remove the skin and core, and then cut into pieces to obtain fruit pieces;
[0063] S102: Submerge the fruit pieces in water and heat at 60° C. for 9 minutes, beat the heated fruit pieces into a fruit slurry, and then mix the fruit slurry and water at a mass ratio of 1:1 to obtain a slurry-water mixture;
[0064] S103: Add pectinase and cellulase to the slurry-wat...
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