Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of compound sweetener

A technology for compound sweeteners and production methods, which can be used in food ingredients as mouthfeel improvers, food science, applications, etc., and can solve the problem of uneven mixing of high-power sweeteners and erythritol, post-bitterness, and unsatisfactory taste of traditional Chinese medicine Avoid problems such as uneven sweetness of the final product, and achieve the effect of good fluidity, refreshing taste and consistent particle size

Inactive Publication Date: 2019-08-30
江苏科乐欣生物有限公司
View PDF7 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Some of the traditional compounding processes are simply physical mixing, which can easily lead to uneven mixing of high-intensity sweeteners and erythritol, resulting in uneven sweetness of the final product and a strong powdery feeling; Glycosides are dissolved and sprayed on the surface of erythritol. Although the total sweetness is improved, the aftertaste of bitterness and traditional Chinese medicine is unavoidable.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Accurately weigh according to the following formula: erythritol 800g, inulin 150g, steviol glycoside 14g, mogroside 36g.

[0029] Pour the above combined raw materials into a container, then add 60mL of pure water, stir until dissolved, and obtain a mixed solution.

[0030] Continue to stir the mixed solution at a speed of 1200rpm, while heating the liquid to 100°C, keep it warm for 1h, and monitor the temperature change with a thermometer; after 1h, control the solution to cool down at a rate of 8°C / h; With the progress of the co-crystallization, the rotation speed was gradually reduced, and when the temperature dropped to 25°C, the stirring was stopped and cooled naturally. Dry the crystals at 50°C, stir once every 40 minutes during the drying process, and sieve to obtain a compound sweetener with 5 times the sweetness.

Embodiment 2

[0032] Accurately weigh according to the following formula: erythritol 601g, inulin 300g, steviol glycoside 13g, mogroside 86g.

[0033] Pour the above combined raw materials into a container, then add 50mL of pure water, stir until dissolved, and obtain a mixed solution.

[0034] Continue to stir the mixed solution at a speed of 1400rpm, while heating the liquid to 95°C, keep it warm for 50 minutes, and use a thermometer to check the temperature change at all times; after 50 minutes, control the solution to cool down at a rate of 6°C / h. With the progress of the co-crystallization, the rotation speed was gradually reduced, and when the temperature dropped to 25°C, the stirring was stopped and cooled naturally. The crystals were dried at 55°C, stirred every 30 minutes during the drying process, and sieved to obtain a compound sweetener with 5 times the sweetness.

Embodiment 3

[0036] Accurately weigh according to the following formula: erythritol 650g, inulin 320g, steviol glycoside 15g, mogroside 15g.

[0037] Pour the above combined raw materials into a container, then add 80mL of pure water, stir until dissolved, and obtain a mixed solution.

[0038] Continue to stir the mixed solution at a speed of 1500 rpm, while heating the liquid to 80°C, keep it warm for 30 minutes, and use a thermometer to check the temperature change at all times; after 30 minutes, control the solution to cool down at a rate of 4°C / h. During the cooling process, the liquid gradually appears co-crystallization, and then With the progress of the co-crystallization, the rotation speed was gradually reduced, and when the temperature dropped to 25°C, the stirring was stopped and cooled naturally. Dry the crystals at 60°C, stir once every 1 hour during the drying process, and sieve to obtain a compound sweetener with 5 times the sweetness.

[0039] Among the above raw materials...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method of a compound sweetener, and relates to the technical field of production of food additives. The method comprises the following steps: dissolving erythritol, inulin, stevioside and mogroside in purified water to obtain a mixed solution, heating the mixed solution to 80-100 DEG C, keeping the temperature for 0.5-1 hour, then performing cooling and crystallizing, and drying the crystallized matter in an oven to obtain the compound sweetener. The compound sweetener obtained by the method has the advantages of consistent particle size, perfect crystal form particle size, good fluidity, uniform sweetness dispersion and good mouth feel.

Description

technical field [0001] The invention relates to the technical field of food additive production. Background technique [0002] The concept of "sugar" has a broad sense and a narrow sense. Sugar in a broad sense refers to various digestible carbohydrates, including sugar with sweetness and starch without sweetness; sugar in a narrow sense refers to refined white sugar and syrup commonly used in food and beverage processing. The harm of sugar to the human body is mainly the latter. Almost all sweet foods contain a lot of sweeteners made of sugar or syrup. The presence of sweets is always a temptation for us. The World Health Organization (WHO) has investigated the causes of death of the population in 23 countries and concluded that sugar addiction is more harmful than smoking. Long-term consumption of foods with high sugar content will significantly shorten people's life expectancy, and put forward " Quit sugar" slogan. [0003] With people's attention to "sugar reduction...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30
CPCA23L27/34A23L27/33A23V2002/00A23V2200/14A23V2250/6402A23V2250/5062
Inventor 周爱兵张璐璐于茂兰
Owner 江苏科乐欣生物有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com