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

Inactive Publication Date: 2017-05-10
SHANGHAI TIANTIAN BUSINESS INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sweeteners in the prior art have a single function, and the sweetness of the sweetener is different from that of sucrose due to the addition of more artificial sweeteners, and the aftertaste often has a bitter taste, which does not go away for a long time , poor pleasure after eating

Method used

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  • Compound sweetening agent with health-care function and preparation method thereof

Examples

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Effect test

preparation example Construction

[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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Abstract

The invention relates to a compound sweetening agent with a health-care function and a preparation method thereof. The compound sweetening agent is prepared from the following ingredients in parts by weight: fruit juice, trehalose, maltodextrin, inulin, polyfructosan, galacto-oligosaccharide, fructo-oligosaccharide, soybean oligosaccharide, maltitol, lactitol, erythritol, sucralose and neotame. The preparation method comprises the following steps of evenly mixing all the raw material ingredients and then spraying and drying into sweetening agent powder; drying the sweetening agent powder again; sieving the dried sweetening agent powder and collecting fine powder to obtain the compound sweetening agent. According to the compound sweetening agent provided by the invention, the fruit juice and the functional sweetening agents are utilized as the raw materials; thus, the prepared sweetening agent is fragrant and sweet in taste and suitable for diabetes patients to eat and also has the effects of adjusting the body functions and preventing and/or treating intestine diseases. The compound sweetening agent is simple in preparation method and low in production cost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound sweetener with health care function and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's dietary concepts are not only satisfied with the color, aroma, taste and shape of the food surface, but more and more concerned about the nutrition of the food itself and the special physiological functions on the human body. Therefore, sweeteners with these functions have become a hot field of research in food, biology, and chemical industries at home and abroad. However, the sweeteners in the prior art have a single function, and the sweetness of the sweetener is different from that of sucrose due to the addition of more artificial sweeteners, and the aftertaste often has a bitter taste, which does not go away for a long time , The pleasure after eating is not good. Therefore, it has become an import...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30A23L19/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/32A23V2200/328A23V2250/21
Inventor 张忱敬敏
Owner SHANGHAI TIANTIAN BUSINESS INDAL
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