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A kind of microcapsule food sweetener and preparation method thereof

A technology of sweeteners and microcapsules, which is applied in the field of preparation of microcapsule food sweeteners, can solve problems such as obesity, dental caries and other diseases, poor storage stability, and reduced calorie intake, and achieve good palatability and stability Improvement, long-lasting effect

Active Publication Date: 2021-07-02
广东恒裕生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sweeteners are high-calorie and high-nutrition sweeteners, and excessive intake has more or less adverse effects on human health, and can easily cause obesity, dental caries and other diseases; for special groups such as diabetics, high-calorie sucrose more taboo
[0004] Patent application number CN200810116851.7 discloses a compound sweetener, which is compounded with aspartame, lactose, fructose, and glucose to produce a sweetener that reduces calorie intake, blood sugar index, dental caries index and low production cost. Efficacy, but there are disadvantages such as poor storage stability

Method used

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  • A kind of microcapsule food sweetener and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation of microencapsulated food sweetener:

[0028] (1) Mix 10g of stevioside and 15g of Miraculin-type sweet protein into 100g of deionized water, then add 20g of sodium citrate and 2g of chitosan, and keep warm in a water bath at 75°C for 2 hours to obtain a viscous transparent liquid. Cool down to 60°C to obtain stevioside adhesive body;

[0029] (2) Add 20g of xylitol, 1g of emulsifier (sodium stearoyl lactylate), 0.2g of antioxidant (propyl gallate), 3.5g of filler (food grade sodium chloride) into 80g of deionized water, and add Under the condition of 50°C, stir at a high speed of 1500rpm, and the stirring process is accompanied by ultrasonic oscillation for 2 hours to obtain a uniform emulsion;

[0030] (3) Mix the emulsion prepared in step (2) with the adhesive prepared in step (1) at a volume ratio of 10:1 at 40°C, stir thoroughly for 1 hour, then raise the temperature to 80°C, and continue the reaction for 2 hours , to obtain a mixture;

[0031] (4) S...

Embodiment 2

[0033] Preparation of microencapsulated food sweetener:

[0034] (1) Mix 12g of stevioside and 12g of Thaumatin-type sweet protein into 100g of deionized water, then add 15g of sodium citrate and 1.5g of chitosan, and keep it in a water bath at 80°C for 2 hours to obtain a viscous transparent liquid. The water bath was cooled to 60°C to obtain the stevioside adhesive body;

[0035] (2) Add 18g of xylitol, 1g of emulsifier (glyceryl monostearate), 0.2g of antioxidant (propyl gallate), 3.5g of filler (tricalcium phosphate) into 82g of deionized water, and add Under the condition of 50°C, stir at a high speed of 1500rpm, and the stirring process is accompanied by ultrasonic oscillation for 2 hours to obtain a uniform emulsion;

[0036] (3) Mix the emulsion prepared in step (2) with the adhesive prepared in step (1) at a volume ratio of 10:2 at 40°C, stir thoroughly for 1 hour, then raise the temperature to 65°C, and continue the reaction for 2 hours , to obtain a mixture;

[0...

Embodiment 3

[0039] Preparation of microencapsulated food sweetener:

[0040] (1) Mix 15g of stevioside and 15g of Monellin-type sweet protein into 100g of deionized water, then add 18g of sodium citrate and 2g of chitosan, and keep it in a water bath at 75°C for 2 hours to obtain a viscous transparent liquid. The temperature was lowered to 60°C to obtain stevioside glue.

[0041] (2) Add 23g of xylitol, 1g of emulsifier (sodium stearoyl lactylate), 0.2g of antioxidant (propyl gallate), and 2.5g of filler (sodium aluminosilicate) into 82g of deionized water, at 50 Under the condition of ℃, stir at a high speed of 1500rpm, the stirring process is accompanied by ultrasonic oscillation for 2 hours, and a uniform emulsion is obtained.

[0042] (3) Mix the emulsion prepared in step (2) with the adhesive prepared in step (1) at a volume ratio of 10:2 at 40°C, stir thoroughly for 1 hour, then raise the temperature to 80°C, and continue the reaction for 2 hours , to obtain a mixture;

[0043] (...

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Abstract

The invention discloses a microcapsule food sweetener, which is characterized in that it comprises a microcapsule wall material and a core material wrapped inside the microcapsule wall material, the core material is xylitol; the wall material is composed of Composed of stevioside, sodium citrate, sweet protein and chitosan. It is a microcapsule formed by stevioside glue, xylitol emulsification and spray drying. The present invention utilizes stevioside's good characteristics such as acid resistance, alkali resistance and salt resistance, long-term storage without mold and deterioration, no browning phenomenon, good stability of sodium citrate itself and excellent antibacterial effect of sweet protein, making the stevioside The stability of the microcapsule sweetener has been greatly improved, and it has a long shelf life and a wide range of applications, and can be applied to most common foods.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a preparation method of a microcapsule food sweetener. Background technique [0002] Sweeteners refer to a class of food additives that are added to increase the sweetness of food or beverages. Sweeteners are divided into sugars and non-sugars in terms of whether they have calories, and can be divided into natural sweeteners and synthetic sweeteners from the source. Sucrose, glucose, fructose, maltose, fructose syrup, etc. are sweeteners extracted from plants and contain calories; sodium saccharin, sucralose, cyclamate, etc. heat. Sweeteners can not only impart sweetness to food to improve food taste and flavor and other edible properties, but also have preventive or therapeutic effects on certain diseases, and have become one of the necessary condiments for human diet. However, the common sweeteners now have a relatively single function. A sweetener can o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/30A23P10/30A23L3/3499
CPCA23L3/3499A23V2002/00A23L27/34A23L27/72A23V2200/10A23V2200/224A23V2200/02A23V2200/222A23V2250/6422A23V2250/262A23V2250/54A23V2250/511A23V2300/10
Inventor 邓伟战赖瑾仪陈庆司文彬
Owner 广东恒裕生物科技有限公司
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