Manufacturing method of composite sweetening agent

Abstract

The invention provides a manufacturing method of a composite sweetening agent. The front taste of the composite sweetening agent is soft, the after taste is pure, no impurity taste is observed, and the mouthfeel is close to that of saccharose. According to the manufacturing method, trehalose, arabinose (ingredient A), a dihydrochalcone glucoside, L-glycine and a derivative of L-glycine (ingredientB), and a other natural sweet component (ingredient C) are uniformly mixed based on a certain formula, or are dissolved in water based on a formula ratio, and then are subjected to condensation crystallization or spray drying so as to obtain a finished product. The dihydrochalcone glucoside natural product is capable of enhancing sweet taste and inhibiting bitter taste, and L-glycine and the derivative of L-glycine are capable of removing impurity taste and covering adverse after taste, so that a defect that common sweetening agents possess adverse mouthfeel is avoided, the sweetness of the composite sweetening agent is more close to that of saccharose, the mouthfeel is excellent, calorie is low, cost is low, and the composite sweetening agent can be widely used in processing of food andbeverage.

Description

Technical field [0001] The invention relates to a method for preparing a compound sweetener. Background technique [0002] Sucrose has been widely used as a general sweetener in food and beverage products, especially in coffee, milk, fruit juice and other beverages. In recent years, with the development of economy and the improvement of people’s wealth of life, obesity, hypertension, diabetes, dental caries, etc. have become high incidences in the population. These high incidences are considered to be related to eating habits and dietary structure, especially It is closely related to excessive sucrose intake. Therefore, people need non-nutritive sweeteners that are safe and healthy, have no calories, and do not participate in human metabolism. Due to the different personal tastes of consumers, their preference for sweetness in foods and beverages is different. Formulated natural sweeteners with a taste similar to that of sucrose and low in energy can effectively slow down the ...

AI Technical Summary

Problems solved by technology

[0010] The present invention makes full use of the taste of trehalose and arabinose, which are similar to sucrose. Since the sweetness of trehalose and arabinose is only about 50% of that of sucrose, it cannot meet the market's demand for their sweetness, and their price is 10% of that of sucrose. times, which increases the cost of the product, which greatly limits the application of trehalose and arabinose

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