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Sugar-free syrup and preparation method thereof

A sugar-free syrup technology, applied in food science, application, food ingredients, etc., can solve the problems of sugar-free syrup stability defects and achieve excellent stability

Inactive Publication Date: 2020-07-03
广州浩恩奉仕食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Modern people are increasingly pursuing a healthier lifestyle. Nowadays, sugar-free or low-sugar drinks are gradually approaching the lives of young people. At present, people have a strong demand for low-sugar, low-fat, and low-calorie products, especially sugar. The stability of some sugar-free syrups is very deficient, especially heat and cold stability

Method used

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  • Sugar-free syrup and preparation method thereof
  • Sugar-free syrup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A sugar-free syrup, the sugar-free syrup is made of the following raw materials in parts by weight: 38 parts of erythritol, 6 parts of maltitol, 0.8 part of steviol glycoside, 0.2 part of sucrose fatty acid ester, and 0.02 part of potassium sorbate , 0.6 part of glucosyl steviol glycoside, 0.1 part of gum arabic, 0.06 part of citric acid, 0.12 part of sodium citrate, 50 parts of deionized water.

[0025] The preparation method of described sugar-free syrup comprises the following steps:

[0026] (1) Add erythritol and maltitol into deionized water, heat to 70°C, and stir evenly;

[0027] (2) Heat to 110°C, add steviol glycoside, sucrose fatty acid ester, food flavoring, food colloid, and stir evenly;

[0028] (3) Add citric acid and sodium citrate to adjust the pH, and stir well;

[0029] (4) Cool down to 50°C, add potassium sorbate, and stir evenly to obtain the sugar-free syrup.

[0030] In the stirring step, the stirring rate is 500 rpm.

Embodiment 2

[0032] A sugar-free syrup, the sugar-free syrup is made of the following raw materials in parts by weight: 25 parts of erythritol, 4 parts of maltitol, 0.5 part of steviol glycoside, 0.1 part of sucrose fatty acid ester, and 0.01 part of potassium sorbate , 0.3 part of glucosyl steviol glycoside, 0.06 part of gum arabic, 0.04 part of citric acid, 0.06 part of sodium citrate, 40 parts of deionized water.

[0033] The preparation method of described sugar-free syrup comprises the following steps:

[0034] (1) Add erythritol and maltitol into deionized water, heat to 70°C, and stir evenly;

[0035] (2) Heat to 110°C, add steviol glycoside, sucrose fatty acid ester, food flavoring, food colloid, and stir evenly;

[0036] (3) Add citric acid and sodium citrate to adjust the pH, and stir well;

[0037] (4) Cool down to 50°C, add potassium sorbate, and stir evenly to obtain the sugar-free syrup.

[0038] In the stirring step, the stirring rate is 500 rpm.

Embodiment 3

[0040] A sugar-free syrup, which is made of the following raw materials in parts by weight: 50 parts of erythritol, 10 parts of maltitol, 1 part of steviol glycoside, 0.4 part of sucrose fatty acid ester, and 0.06 part of potassium sorbate , 0.9 part of glucosyl steviol glycoside, 0.15 part of gum arabic, 0.1 part of citric acid, 0.18 part of sodium citrate, 60 parts of deionized water.

[0041] The preparation method of described sugar-free syrup comprises the following steps:

[0042] (1) Add erythritol and maltitol into deionized water, heat to 70°C, and stir evenly;

[0043] (2) Heat to 110°C, add steviol glycoside, sucrose fatty acid ester, food flavoring, food colloid, and stir evenly;

[0044] (3) Add citric acid and sodium citrate to adjust the pH, and stir well;

[0045] (4) Cool down to 50°C, add potassium sorbate, and stir evenly to obtain the sugar-free syrup.

[0046] In the stirring step, the stirring rate is 500 rpm.

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Abstract

The invention discloses sugar-free syrup. The sugar-free syrup is characterized by being prepared from the following raw materials in parts by weight: 25-50 parts of erythritol, 4-10 parts of maltitol, 0.5-1 part of stevioside, 0.1-0.4 part of sucrose fatty acid ester, 0-0.06 part of potassium sorbate, 0.3-0.9 part of edible flavor, 0.06-0.15 part of edible colloid, 0.04-0.1 part of citric acid, 0.06-0.18 part of sodium citrate and 40-60 parts of deionized water. The sugar-free syrup disclosed by the invention does not contain sugar while keeping a sweet taste, has excellent stability, and does not cause the increase of blood sugar when being eaten.

Description

technical field [0001] The invention relates to the technical field of food additive production, in particular to a sugar-free syrup and a preparation method thereof. Background technique [0002] With the rapid economic growth and the continuous improvement of people's living standards, high-sugar and high-energy eating habits, diabetes, obesity, and various chronic diseases caused by overweight follow. China has become the world's largest diabetes country. Diabetes is a group of metabolic diseases characterized by hyperglycemia. Hyperglycemia is caused by defects in insulin secretion or impaired biological effects, or both. The long-term high blood sugar in diabetes leads to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves; because diabetes is a chronic, systemic, and lifelong disease, if the condition is not well controlled, repeated Impermanence can cause a variety of chronic complications such as heart, b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30A23L29/00A23L29/231A23L29/244A23L29/25A23L29/269
CPCA23L27/34A23L27/33A23L29/015A23L29/035A23L29/231A23L29/25A23L29/272A23L29/244A23V2002/00A23V2250/6416A23V2250/6402A23V2250/262A23V2250/032A23V2250/5028A23V2250/5072
Inventor 朱萍
Owner 广州浩恩奉仕食品有限公司
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