Zero-sugar, zero-calorie and zero-fat crystal sugar substitute product and preparation method thereof

Abstract

The invention discloses a zero-sugar, zero-calorie and zero-fat crystal sugar substitute product, which comprises the following components in percentage by weight: erythritol, L-arabinose, sucralose and edible essence. The preparation method of the product comprises the following steps of: S1, adding the erythritol into a high-efficiency wet type granulator or a boiling granulator, dissolving theL-arabinose, the sucralose and the edible essence into water according to a formula ratio, and adding an equal amount of 75% ethanol to prepare a mixed solution; S2, spraying the mixed solution onto the outer side of the erythritol crystal, and stirring the erythritol crystal while spraying, so that the mixed solution is uniformly attached to the surface of the erythritol crystal; and S3, drying the wet crystals after the solution is sprayed, and screening to obtain crystal sugar substitutes. The prepared sugar substitute product is free of sugar, calorie and fat, does not participate in humanmetabolism, has strong selective inhibition on enzymes related to sucrose digestion in small intestine disaccharide hydrolase, can reduce absorption of glucose and fructose by small intestines, and reduces obesity and diabetes mellitus caused by excessive sugar.

Description

technical field [0001] The invention belongs to the technical field of sugar substitute processing, and in particular relates to a zero-sugar, zero-calorie, zero-fat crystalline sugar substitute product and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of residents' living standards, there are more and more obese people and three high people in my country, and the age of onset is gradually becoming children. [0003] "Report on the Status of Nutrition and Chronic Diseases of Chinese Residents (2015)" pointed out that the overweight rate of adults aged 18 and over in the country was 30.1%, and the obesity rate was 11.9%, an increase of 7.3 and 4.8 percentage points compared with 2002, and children and adolescents aged 6-17 were overweight The obesity rate was 9.6%, and the obesity rate was 6.4%, which increased by 5.1 and 4.3 percentage points compared with 2002. The report on nutrition and chronic disease...

AI Technical Summary

Problems solved by technology

[0004] At present, the sugar substitute food in the domestic market is mainly sugar alcohols such as xylitol, which not only has a large difference in sweetness from sucrose, but also has some peculiar smell, and the amount used is larger than normal sucrose, and the cost is very high

In addition, there are some sugar substitutes that simply mix high-intensity sweeteners with maltodextrin or sugar alcohols, but the taste is very poor and not full enough, and consumers generally report obvious after-sweetness and bitterness, and the sweetness is higher than that of sucrose. Unable to replace sucrose in the same amount, changing consumers' white sugar usage habits, and difficult to gain market recognition

In terms of appearance, most sugar substitute products are powder or white granules, which are not as soluble as white sugar and are not easily accepted by consumers

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