High-stability fructo-oligosaccharide product capable of being used for preparing acidic flavor food

Abstract

The invention provides a high-stability fructo-oligosaccharide product, the product contains sucrose fructo-oligosaccharide, and the nystose content in the product is less than 37% (in dry basis); the pH value of the product is 5-9. If high-purity sucrose fructo-oligosaccharide is used as a raw material to prepare a fructo-oligosaccharide product, chicory fructo-oligosaccharide or jerusalem artichoke fructo-oligosaccharide needs to be used for diluting the proportion of nystose in the sucrose fructo-oligosaccharide in the product, and the proportion is controlled within 37% (accounting for a dry basis). If the low-purity sucrose fructo-oligosaccharide is used for preparing the fructo-oligosaccharide product, the proportion of nystose easy to crystallize in the sucrose fructo-oligosaccharide is extremely low, so that only the pH needs to be controlled to be 5-9. According to the method disclosed by the invention, the stability of the fructo-oligosaccharide product can be greatly improved, especially the stability of a pulpy product is greatly improved, and the shelf life of the product is more than five years if the pulpy product is not influenced by microorganisms. When the fructo-oligosaccharide product disclosed by the invention is used for preparing the acidic flavor food, the acidic flavor food cannot be decomposed into cane sugar and fructose due to acid action in the processing process.

Description

technical field [0001] The invention provides a high-stability fructo-oligosaccharide product capable of making acid flavor food, and relates to the technical field of food. Background technique [0002] Fructose-oligosaccharide is a conventional food raw material and food additive. It is available in slurry and powder. At the same time, the content of fructo-oligosaccharide component is more than 50% (accounting for dry basis), which has good health effects and is also a high-quality water-soluble Sexual dietary fiber. [0003] Conventional fructooligosaccharide powder products can be stored at room temperature for more than 5 years under the condition of isolating water and air, without decomposition and flavor change. Domestic products are generally controlled within 12 to 24 months, and powder products will not occur. Decomposition phenomenon of fructooligosaccharides. [0004] The fructo-oligosaccharide content of conventional fructo-oligosaccharide syrup products wil...

AI Technical Summary

Problems solved by technology

[0005] Conventional fructo-oligosaccharides are difficult to make acidic foods, because acidity will obviously degrade fructo-oligosaccharides, and after degradation, they will become sucrose and fructose, which will significantly increase the sweetness of the food. For example, acid fruit jelly, the theoretical fructo-oligosaccharide content of the finished product is 80% (accounting for the total weight), but the actual detection of fructooligosaccharides is only about 40%, the missing 40% is decomposed into sucrose and fructose due to the action of acid during processing, the function of dietary fiber and the function of prebiotics are obviously weakened , and the taste is obviously sweeter, which has a significant impact on the sweet and sour balance of the taste of the original system

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