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Novel sugar-free sugar cube and preparation method thereof

A new type of sugar cube technology, which is applied in the field of edible sugar, can solve the problems of easy moisture absorption, compactness and appearance damage, and affect the sales and use of sugar-free sugar cubes, and achieve the effect of reducing moisture absorption and prolonging the shelf life

Active Publication Date: 2022-07-19
江西福美泰生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the actual use process, the various components in the formula, such as sugar alcohols, sweeteners, binders and moisture-absorbing agents, are prone to moisture absorption after contact with the air
When the moisture absorption of sugar-free sugar cubes reaches a certain level, its compactness and appearance will be destroyed, thus affecting the sales and use of sugar-free sugar cubes

Method used

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  • Novel sugar-free sugar cube and preparation method thereof
  • Novel sugar-free sugar cube and preparation method thereof
  • Novel sugar-free sugar cube and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] An exemplary embodiment of the present invention, such as figure 1 As shown in the figure, a preparation method of a novel sugar-free sugar cube comprises the following steps:

[0071] Step S1, preparing sugar alcohol granules

[0072] Mix part of sugar alcohol, part of sweetener, inorganic salt and binder to prepare sugar alcohol granules;

[0073] Step S2, preparation of sugar alcohol-sweetener co-crystal material

[0074] Mixing part of sugar alcohol and part of sweetener to prepare sugar alcohol-sweetener co-crystal material by melt co-crystallization method;

[0075] Wherein, the sugar alcohol-sweetener co-crystal material includes sugar alcohol-sweetener co-crystal particles and sugar alcohol-sweetener co-crystal powder;

[0076] Step S3, prepare a new type of sugar-free sugar cube

[0077] The sugar alcohol granules and the sugar alcohol-sweetener co-crystal material are subjected to secondary compression molding to prepare a novel sugar-free sugar cube.

[...

Embodiment 2

[0127] A specific embodiment of the present invention.

[0128] Step S1, preparing sugar alcohol granules

[0129] Step S11, dissolving 20.00kg isomalt that passed through a 100-mesh sieve, 2.50kg of sodium chloride, 0.375kg of mogroside and 3.27kg of pullulan that passed through a 100-mesh sieve in distilled water to obtain a first mixture;

[0130] Step S12, preparing the first mixture into sugar alcohol granules by wet granulation;

[0131] In step S13, the sugar alcohol particles in step S12 are dried. When the water content of the sugar alcohol particles is less than or equal to 3.0%, the drying is stopped, and the material is discharged after cooling down.

[0132] Step S2, preparation of sugar alcohol-sweetener co-crystal material

[0133] In step S21, 72.98kg of isomalt is melted at a high temperature at 150-155°C to obtain a clear first melt;

[0134] Step S22, at 90°C, dissolving 0.875kg of mogroside in distilled water to obtain a first solution, wherein the quali...

Embodiment 3

[0148] Step S1, preparing sugar alcohol granules

[0149] Step S11, dissolving 18.75kg of sorbitol that has passed through a 100-mesh sieve, 2.36kg of sodium chloride, 0.35kg of aspartame and 4.12kg of gum arabic that have passed through a 100-mesh sieve in distilled water to obtain a first mixture;

[0150] Step S12, preparing the first mixture into sugar alcohol granules by wet granulation;

[0151] In step S13, the sugar alcohol particles in step S12 are dried, and when the water content of the sugar alcohol particles is less than or equal to 2.5%, the drying is stopped, and the material is discharged after cooling down.

[0152] Step S2, preparation of sugar alcohol-sweetener co-crystal material

[0153] In step S21, 73.52kg of sorbitol is melted at a high temperature at 140-150°C to obtain a clear first melt;

[0154] Step S22, at 90° C., dissolving 0.90 kg of aspartame in distilled water to obtain a first solution, wherein the quality of the distilled water is 1.5 time...

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Abstract

The invention relates to a novel sugar-free sugar cube, which is composed of the following components by weight percentage: 91.0-99.74% of sugar alcohol, 0.06-1.0% of sweetener, 0.1-3.0% of inorganic salt and 0.1-5.0% of binder. It also relates to a preparation method of a novel sugar-free sugar cube. The advantage is that the hygroscopicity of the sugar-free sugar cube is reduced through melt co-crystallization and secondary compression molding, and the shelf life of the sugar-free sugar cube is prolonged under the same packaging requirements.

Description

technical field [0001] The invention relates to the technical field of edible sugar, in particular to a novel sugar-free sugar cube and a preparation method thereof. Background technique [0002] In the production of sugar-free sugar cubes, in order to make sugar-free sugar-free sugar cubes easy to press and form, avoid sugar-free sugar-free sugar cubes from being easily damaged, and improve the solubility and dispersibility of sugar-free sugar-free sugar cubes, adhesives are usually added to the formula of sugar-free sugar cubes. agent or wetting agent. [0003] However, in the actual use process, the various components in the formula, such as sugar alcohols, sweeteners, binders and hygroscopic agents, are prone to moisture absorption after they come into contact with the air. When the moisture absorption of sugar-free sugar cubes reaches a certain level, its density and appearance will be destroyed, thus affecting the sales and use of sugar-free sugar cubes. [0004] The...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/38
CPCA23G3/38
Inventor 马力量张鹏杨政
Owner 江西福美泰生物技术有限公司
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