Multi-stage compounded sweetener and preparation technology thereof

Abstract

The invention relates to a multi-stage compounded sweetener and a preparation technology thereof, and belongs to the field of food additives. According to the multi-stage compound sweetener, the microscopic particles of the sweetener powder are in an inner-outer double-layer structure, the inner layer is an after-sweet compound layer, the outer layer is a before-sweet compound layer, the outer layer of the before-sweet compound layer is also wrapped by a sweet-inducing layer of a natural sweetener component which is used for presenting a natural sweetener flavor for the first mouth feel of foods. The technical scheme controls the gradient release of artificial sweeteners with different properties and mouth feel, so that the defects of insufficient sweetness, heavy metal taste and bitter and astringent taste of the sweeteners are eliminated by each other, and the whole sweetness is uniform and stable, and the compounded sweetener is close to a natural sweetener, and has no bitter and astringent taste and metal taste. More importantly, by processing the micro-structure of sweeteners and controlling the release time points of various high-power sweeteners, the technical scheme of theinvention blends out a proper mouth feel, and points out a new direction for the design of compound sweeteners.

Description

technical field [0001] The invention relates to a compound sweetener, in particular to a multi-level compound sweetener and a preparation process. Background technique [0002] Existing sweeteners are widely used in the field of food processing, and can be classified into natural sweeteners and artificial sweeteners according to their sources. Natural sweeteners such as sucrose and honey have natural sweetness and no bad taste, but they have certain calories and energy, so many consumers avoid them. However, artificially synthesized high-intensity sweeteners such as sodium saccharin, cyclamate, acesulfame potassium, and aspartame have the advantages of high sweetness, no calories, and non-dental caries. High-intensity sweeteners can be used alone or in combination to replace Part or all of sucrose can reduce the calories of the product, provide a good taste, and greatly reduce the cost of the product. With the increasing competition in the sweetener market, product developm...

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a multi-level compound sweetener and its preparation process, so as to solve the problem that the current compound sweetener ratio is limited and the taste produced cannot fully meet the needs of production and life