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A kind of multi-level compound sweetener and its preparation process

A technology of compound sweetener and preparation process, which is applied in the direction of food ingredients as taste improver, sugar-containing food ingredients, food coating, etc., which can solve the problem of limited ratio of compound sweetener and unsatisfactory taste Production and living needs and other issues, to achieve the effect of uniform sweetness

Active Publication Date: 2021-08-13
珠海首力企业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A multi-level compound sweetener, the microscopic particles of the compound sweetener powder have an inner and outer double-layer structure, the inner layer is a post-sweet compound layer, and the outer layer is a pre-sweet compound layer. The outer layer of the pre-sweet compounding layer is also wrapped with a sweetness inducing layer of natural sweetener ingredients, which is used to make the first mouthfeel of the food present the flavor of natural sweeteners. In this embodiment, the post-sweet compound layer of the inner layer includes 7 parts of sucralose, 1 part of neotame, and 13 parts of erythritol, and the pre-sweet compound layer includes 55 parts of stevioside and 23 parts of glycyrrhizinate , 12 parts of mogroside, 4 parts of aspartame. In this example, the weight ratio of the post-sweet compound layer to the front sweet compound layer is 1:1, and the post-sweet compound layer and the pre-sweet compound layer each contain 10 parts of water-soluble starch. ...

Embodiment 2

[0036] A multi-level compound sweetener, the microscopic particles of the compound sweetener powder have an inner and outer double-layer structure, the inner layer is a post-sweet compound layer, and the outer layer is a pre-sweet compound layer. The outer layer of the pre-sweet compounding layer is also wrapped with a sweetness inducing layer of natural sweetener ingredients, which is used to make the first mouthfeel of the food present the flavor of natural sweeteners. In this embodiment, the post-sweet compound layer of the inner layer includes 9 parts of sucralose, 2 parts of neotame, and 16 parts of erythritol, and the pre-sweet compound layer includes 66 parts of stevioside and 55 parts of glycyrrhizinate , 12 parts of mogroside, 7 parts of aspartame. In this example, the weight ratio of the post-sweet compound layer to the front sweet compound layer is 1:1, and the post-sweet compound layer and the pre-sweet compound layer each contain 15 parts of maltodextrin.

[0037...

Embodiment 3

[0043] A common compound sweetener, including 9 parts of sucralose, 2 parts of neotame, 16 parts of erythritol, 66 parts of stevioside, 55 parts of glycyrrhizinate, 12 parts of mogroside, 7 parts of aspartame 15 parts, 15 parts of maltodextrin, after uniformly mixing, common compound sweetener is obtained.

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PUM

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Abstract

The invention relates to a multi-stage compound sweetener and a preparation process, belonging to the field of food additives. A multi-stage compound sweetener, the microscopic particles of the powder have an inner and outer double-layer structure, the inner layer is a post-sweet compound layer, the outer layer is a pre-sweet compound layer, and the outer layer of the pre-sweet compound layer The layer is also wrapped with a sweetness inducing layer of natural sweetener ingredients, which is used to present the flavor of natural sweeteners in the first mouthfeel of the food. This technical solution controls the gradient release of artificial sweeteners with different properties and tastes, and mutually eliminates the shortcomings of each sweetener, such as insufficient sweetness, heavy metal taste, and bitterness, so that the overall sweetness is uniform and stable, which is different from natural sweeteners. Close, without bitterness and metallic taste. More importantly, this technical solution proposes to control the release time points of various high-power sweeteners by processing the microstructure of sweeteners, so as to reconcile the appropriate taste, 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/30A23P20/20
CPCA23V2002/00A23L27/30A23L27/33A23L27/34A23P20/20A23V2200/16A23V2250/6422A23V2250/64A23V2250/264A23V2250/2484A23V2250/2482A23V2250/5114A23V2250/5118
Inventor 邱国繁黄伟宁陈东志
Owner 珠海首力企业有限公司
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