Sweetening agent and preparation method thereof

Abstract

The invention relates to the technical field of food additives, in particular to a sweetening agent and a preparation method thereof. The sweetening agent is prepared from the following preparation raw materials in parts by mass: 30 to 35 parts of a sweet composition, 0.5 to 0.8 part of natural theanine, 8 to 10 parts of modified cyclodextrin, 0.02 to 0.03 part of a mildew preventive, 0.1 to 0.15 part of a preservative, 8 to 10 parts of a cosolvent and 50 to 55 parts of deionized water. The sweetener disclosed by the invention has the advantages of ultrahigh sweetness, high safety, good taste, probiotic health-care function and the like, the sweetness is more than 1000 times of the sweetness of cane sugar, meanwhile, the sweetener also has obvious physiological effects of resisting inflammation, resisting oxidation, reducing blood sugar and the like, and the property of the sweetener is stable in the storage process. In actual use, the additive amount of the sweetening agent can be greatly reduced, and the sweetening agent has a wide application prospect.

Description

Technical Field

[0001] The present application relates to the technical field of food additives, and in particular to a sweetener and a preparation method thereof. Background Art

[0002] Sweetness is a basic taste. In many cultures around the world, sweetness symbolizes a good feeling. Sweetness is a complex physical, chemical and physiological process produced by sweetener molecules stimulating taste buds. The human body expends a lot of physical energy during exercise, and it is not advisable to have a full meal before exercise. At this time, eating some sweets in moderation can meet the energy supply required by the human body during exercise. But sometimes eating sweets is not good for the body. For example, eating sweets after a full meal is most likely to cause weight gain, and too much sugar will stimulate insulin secretion and easily induce diabetes. Eating sweets as a regular daily food before going to bed or before meals can lead to dental diseases, loss of appetite and weight gain.

[0003] In recent years, people have been concerned about the health problems caused by excessive intake of high-calorie sugars while pursuing sweetness. Natural sweeteners with high sweetness and low calories have become the most ideal alternative products. However, there is usually a significant difference between the taste of natural sweeteners and sucrose. The undesirable taste of natural sweeteners, such as slow sweetening, long-lasting sweetness, bitter aftertaste, and astringency, have become the main factors hindering their application and promotion. Even if they are compounded to form natural compound sweeteners, their taste still needs to be improved. Summary of the invention

[0004] The purpose of this application is to provide a sweetener and a preparation method thereof in view of the shortcomings of the current technology. The sweetener of this application has the advantages of ultra-high sweetness, which is more than 1,000 times the sweetness of sucrose, high safety, good taste, and probiotic health functions. It also has obvious physiological effects such as anti-inflammatory, anti-oxidation, and hypoglycemic effects. The properties of the sweetener are stable during storage. In actual use, the amount of sweetener added can be greatly reduced, and it has broad application prospects.

[0005] In a first aspect, the present application provides a sweetener, which adopts the following technical solution: A sweetener comprises the following raw materials, measured by weight: 30-35 parts of a sweetening composition, 0.5-0.8 parts of natural theanine, 8-10 parts of modified cyclodextrin, 0.02-0.03 parts of a mildew preventer, 0.1-0.15 parts of a preservative, 8-10 parts of a cosolvent, and 50-55 parts of deionized water, wherein the sweetening composition is prepared by mixing neotame, monoglucuronic acid glycyrrhetinic acid, sucralose, and glucosyl steviol glycoside.

[0006] By adopting the above technical scheme, the sweetener provided by the present application is a composite sweetener, which is composed of a variety of sweet ingredients and auxiliary ingredients, and is intended to provide a sweetener with high sweetness, low calories, high safety and prebiotic health functions. Sweet composition (neotame, monoglucuronic acid glycyrrhetinic acid, sucralose and glucosyl stevioside): These ingredients together constitute the main source of sweetness of the sweetener. Neotame provides extremely high sweetness, while the other three ingredients provide different tastes and flavors, and have certain physiological effects, such as anti-inflammatory, antioxidant, and hypoglycemic. Natural theanine: It has a refreshing taste and can effectively mask the sweetness after monoglucuronic acid glycyrrhetinic acid without adding any peculiar smell. In addition, natural theanine also has the effects of protecting nerve cells, preventing Alzheimer's disease, and enhancing memory. Modified cyclodextrin: By being similar to the pteridine structure in the dihydrofolate molecule in the spoilage bacteria, it competitively inhibits dihydrofolate reductase, hindering the synthesis of the spoilage bacteria, thereby extending the shelf life of the sweetener. At the same time, modified cyclodextrin can also significantly enhance the sweetness of the sweetener. Antifungal agents and preservatives: used to prevent sweeteners from being contaminated by microorganisms during storage and maintain their stability and safety. Solvent co-solvents: help dissolve various ingredients to make sweeteners easier to mix and use. Deionized water: used as a solvent to dilute and adjust the concentration of sweeteners. In summary, the sweeteners in this application achieve the goals of ultra-high sweetness, low calories, high safety and prebiotic health functions through the synergistic effect of multiple ingredients. This sweetener is suitable for people who control sugar, can greatly reduce the amount of sweetener added, and has broad application prospects.

[0007] Preferably, the mass ratio of neotame, monoglucuronic acid glycyrrhetinic acid, sucralose and glucosyl steviol glycoside is 7:30:33:30.

[0008] By adopting the above technical scheme, the mass ratio of neotame, monoglucuronic acid glycyrrhetinic acid, sucralose and glucosyl steviol glycoside is 7:30:33:30. This ratio allows the synergistic effect between the ingredients to be fully exerted, thereby maintaining the ultra-high sweetness, high safety and good taste of the sweetener, and also has obvious anti-inflammatory, antioxidant, hypoglycemic and other physiological effects. Neotame: As the main source of sweetness, neotame has extremely high sweetness. It is highly safe and basically harmless to add an appropriate amount to food. Its metabolites are mainly defatted neotame and a very small amount of methanol, which will not accumulate in the body and will be excreted from the body with feces and urine. Neotame has good stability and can remain stable under high temperature conditions. The calorie-free feature makes neotame suitable for diabetic patients or people who need to control calorie intake. Therefore, in this application, the role of neotame is to provide high sweetness while ensuring safety and stability. Monoglucuronide glycyrrhetinic acid: A new type of licorice active ingredient produced by the conversion of glycyrrhizic acid substrate by specific microbial enzymes, which has significant anti-inflammatory, anti-tumor, and liver protection biological activities. In the present application, the role of monoglucuronide glycyrrhetinic acid is to provide anti-inflammatory, anti-tumor, liver protection and other biological activities, while increasing the taste of the sweetener. Sucralose: A calorie-free, high-sweetness substance made from sucrose, with a relatively pure sweetness, close to sucrose, and no calories, making it an ideal sugar substitute. In the present application, the role of sucralose is to provide high sweetness and pure sweetness without increasing calorie intake. Glucosyl steviol glycoside: A food additive that uses stevia, a herbaceous plant of the Asteraceae family, as a raw material to glucosylate stevioside extracted from stevia by enzymatic method. It is almost calorie-free and has the characteristics of not raising blood sugar. The role of glucosyl steviol glycoside is to provide high sweetness and low calorie intake, while having the characteristics of not raising blood sugar. Through the synergistic effect of these four ingredients, the sweetener provided by the present application has the advantages of ultra-high sweetness, high safety, good taste, etc., and also has obvious physiological effects such as anti-inflammatory, anti-oxidation, and hypoglycemic. In actual use, the amount of sweetener added can be greatly reduced, and it has broad application prospects.

[0009] Preferably, the preparation method of the modified cyclodextrin is as follows: according to the mass fraction, 1 part of aminocyclodextrin is dissolved in 80 parts of methanol, after swelling for 2 hours, the water bath temperature is adjusted to 45°C, and 3 parts of 12% vanillin ethanol solution are added dropwise under stirring at a speed of 200rpm, and the addition is controlled to be completed within 25-30min. After reacting for 24 hours, it is cooled to room temperature, filtered, washed with anhydrous ethanol 5 times, and dried at 60°C for 5 hours to obtain modified cyclodextrin.

[0010] By adopting the above technical solution, the modified cyclodextrin uses the aldehyde group of vanillin to react with the amino group of aminocyclodextrin to form a Schiff base structure. The Schiff base structure of the modified cyclodextrin is similar to the pteridine structure in the dihydrofolate molecule in the spoilage bacteria, which competitively inhibits dihydrofolate reductase, hindering the synthesis of spoilage bacteria, thereby extending the shelf life of the sweetener. Modified cyclodextrin can significantly enhance the sweetness of sweeteners and enhance their taste. Synergistic effect with neotame, monoglucuronic acid glycyrrhizic acid, sucralose and glucosyl steviol glycoside: Modified cyclodextrin can interact with other sweetener ingredients through its unique chemical structure to maintain ultra-high sweetness while improving safety and taste. Synergistic effect with natural theanine: Natural theanine has a refreshing taste, which can effectively cover up the strong sweetness of monoglucuronic acid glycyrrhetinic acid, while modified cyclodextrin prolongs the shelf life of the sweetener through its antibacterial properties. The two work together to make the sweetener more stable and delicious. In summary, modified cyclodextrin plays a key role in the sweetener formula in this application, not only improving the sweetness and taste of the sweetener, but also prolonging the shelf life of the product through its antibacterial properties, and synergizing with other ingredients to enhance the overall performance of the sweetener.

[0011] Preferably, the mildew inhibitor is calcium propionate.

[0012] Preferably, the preservative is prepared by mixing chitosan, ascorbic acid and tea polyphenols in a mass ratio of 3:1:2.

[0013] By adopting the above technical scheme, the preservative inhibits the growth and reproduction of microorganisms, thereby extending the shelf life of the sweetener. The synergistic effect between chitosan, ascorbic acid and tea polyphenols can enhance the effect of the preservative. Chitosan is a natural polysaccharide with good antibacterial properties. It can interact with the negative charges on the surface of bacteria and destroy the cell wall of bacteria, thereby causing the death of bacteria. In addition, chitosan can also form a protective film to prevent oxygen and moisture from entering the food, further inhibiting the growth of microorganisms. Ascorbic acid (vitamin C) is an antioxidant that can prevent the oxidation and deterioration of oils and fats in food. At the same time, ascorbic acid can also enhance the antibacterial properties of chitosan because vitamin C can reduce the pH value, making it easier for chitosan to interact with the negative charges on the surface of bacteria. Tea polyphenols are a natural compound extracted from tea leaves with strong antioxidant and antibacterial properties. Tea polyphenols can bind to proteins on the surface of bacteria and destroy their structure, thereby causing the death of bacteria. In addition, tea polyphenols can also inhibit the activity of dihydrofolate reductase in spoilage bacteria, thereby extending the shelf life of sweeteners. In summary, the synergistic effect between chitosan, ascorbic acid and tea polyphenols can enhance the effect of preservatives, inhibit the growth and reproduction of microorganisms, and thus extend the shelf life of sweeteners.

[0014] Preferably, the co-solvent is ethanol.

[0015] In a second aspect, the present application provides a method for preparing a sweetener, using the following technical solution: As a general technical concept, the present application also provides a method for preparing the above-mentioned sweetener, comprising the following steps: S71. Evenly mix the sweetening composition, natural theanine, modified cyclodextrin, mildew inhibitor, preservative, cosolvent and deionized water according to their weight proportions to obtain a suspension; S72, spraying the suspension with high pressure, drying it with dry hot air, cooling it with room temperature dry air to 35° C., and finally sieving it with an 80-mesh standard sieve to obtain a granular material; S73, sterilizing the packaging bag for packaging the sweetener with ultraviolet light; S74, packaging the granular material in a packaging bag sterilized by ultraviolet light to obtain a sweetener.

[0016] Preferably, in step S72, the temperature of the suspension is 50-60°C, and the high-pressure spraying time is 120-150 minutes.

[0017] Preferably, in step S72, the drying temperature of the dry hot air is 80-85°C, and the drying time is 60-70 minutes.

[0018] In summary, the beneficial technical effects of this application are: 1. Ultra-high sweetness: The sweetness of the sweetener in this application is more than 1000 times that of sucrose, which can greatly reduce the amount of sweetener added and meet people's demand for a low-sugar diet.

[0019] 2. High safety: The sweetener of the present application is composed of safe ingredients such as neotame, monoglucuronic acid glycyrrhetinic acid, sucralose and glucosyl steviol glycosides, and is basically harmless when added to food in appropriate amounts.

[0020] 3. Good taste: The sweetener of the present application has a rich and soft taste, low calories, is safe and non-toxic, maintains sweetness for a long time, and has stable properties, and is suitable for people who control sugar.

[0021] 4. Prebiotic and health-care function: The sweetener of the present application has obvious physiological effects such as anti-inflammatory, antioxidant, and hypoglycemic, which helps to improve human health.

[0022] 5. Good stability: The sweetener of the present application is stable in nature during storage and is not prone to deterioration, which is beneficial to ensuring product quality and extending shelf life.

[0023] 6. Broad application prospects: The sweetener of the present application is suitable for various foods and beverages to replace traditional sugars, reduce calorie intake, and maintain the taste and flavor of the food. DETAILED DESCRIPTION

[0024] The embodiments of the present application will be described in detail below in conjunction with the examples, but it will be appreciated by those skilled in the art that the following examples are only used to illustrate the present application and should not be considered as limiting the scope of the present application. In the examples, if specific conditions are not specified, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0025] In the following examples and preparation examples, 1 part means 1 kg.

[0026] Preparation Example 1 Preparation of modified cyclodextrin The preparation method of modified cyclodextrin is as follows: according to the mass fraction, 1 part of aminocyclodextrin is dissolved in 80 parts of methanol, after swelling for 2 hours, the water bath temperature is adjusted to 45°C, and 3 parts of 12% vanillin ethanol solution are added dropwise under stirring at a speed of 200rpm, and the addition is controlled to be completed within 30 minutes. After reacting for 24 hours, it is cooled to room temperature, filtered, washed with anhydrous ethanol 5 times, and dried at 60°C for 5 hours to obtain modified cyclodextrin.

[0027] Example 1 A sweetener comprises the following raw materials, measured by weight: 30 parts of a sweetening composition, 0.5 parts of natural theanine, 8 parts of modified cyclodextrin, 0.02 parts of calcium propionate, 0.1 parts of a preservative, 8 parts of ethanol, and 50 parts of deionized water, wherein the sweetening composition is prepared by mixing neotame, monoglucuronic acid glycyrrhetinic acid, sucralose, and glucosyl steviol glycoside in a weight ratio of 7:30:33:30, and the preservative is prepared by mixing chitosan, ascorbic acid, and tea polyphenols in a weight ratio of 3:1:2.

[0028] The preparation method of the above sweetener comprises the following steps: S71. Evenly mix the sweetening composition, natural theanine, modified cyclodextrin, calcium propionate, a preservative, ethanol and deionized water according to their weight proportions to obtain a suspension; S72, high-pressure spraying the suspension at a temperature of 50° C. for 150 min, drying it with dry hot air at a temperature of 80° C. for 70 min, cooling it with room temperature dry air to 35° C., and finally sieving it with a standard sieve of 80 meshes to obtain a granular material; S73, sterilizing the packaging bag for packaging the sweetener with ultraviolet light; S74, packaging the granular material in a packaging bag sterilized by ultraviolet light to obtain a sweetener.

[0029] Example 2 A sweetener comprises the following raw materials, measured by weight: 35 parts of a sweetening composition, 0.8 parts of natural theanine, 10 parts of modified cyclodextrin, 0.03 parts of calcium propionate, 0.15 parts of a preservative, 10 parts of ethanol, and 55 parts of deionized water, wherein the sweetening composition is prepared by mixing neotame, monoglucuronic acid glycyrrhetinic acid, sucralose, and glucosyl steviol glycoside in a weight ratio of 7:30:33:30, and the preservative is prepared by mixing chitosan, ascorbic acid, and tea polyphenols in a weight ratio of 3:1:2.

[0030] The preparation method of the above sweetener comprises the following steps: S71. Evenly mix the sweetening composition, natural theanine, modified cyclodextrin, calcium propionate, a preservative, ethanol and deionized water according to their weight proportions to obtain a suspension; S72, high-pressure spraying the suspension at a temperature of 60° C. for 120 min, drying it with dry hot air at a temperature of 85° C. for 60 min, cooling it with room temperature dry air to 35° C., and finally sieving it with a standard sieve of 80 meshes to obtain a granular material; S73, sterilizing the packaging bag for packaging the sweetener with ultraviolet light; S74, packaging the granular material in a packaging bag sterilized by ultraviolet light to obtain a sweetener.

[0031] Example 3 A sweetener comprises the following raw materials, measured by weight: 33 parts of a sweetening composition, 0.7 parts of natural theanine, 9 parts of modified cyclodextrin, 0.025 parts of calcium propionate, 0.13 parts of a preservative, 9 parts of ethanol, and 53 parts of deionized water, wherein the sweetening composition is prepared by mixing neotame, monoglucuronic acid glycyrrhetinic acid, sucralose, and glucosyl steviol glycoside in a weight ratio of 7:30:33:30, and the preservative is prepared by mixing chitosan, ascorbic acid, and tea polyphenols in a weight ratio of 3:1:2.

[0032] The preparation method of the above sweetener comprises the following steps: S71. Evenly mix the sweetening composition, natural theanine, modified cyclodextrin, calcium propionate, a preservative, ethanol and deionized water according to their weight proportions to obtain a suspension; S72, high-pressure spraying the suspension at a temperature of 55° C. for 130 min, drying it with dry hot air at a temperature of 83° C. for 65 min, cooling it with room temperature dry air to 35° C., and finally sieving it with a standard sieve of 80 meshes to obtain a granular material; S73, sterilizing the packaging bag for packaging the sweetener with ultraviolet light; S74, packaging the granular material in a packaging bag sterilized by ultraviolet light to obtain a sweetener.

[0033] Comparative Example 1 The same as Example 3, except that an equal amount of aminocyclodextrin is used instead of modified cyclodextrin.

[0034] Comparative Example 2 The same as Example 3, except that the sweetening composition is prepared by mixing neotame and monoglucuronic acid glycyrrhetinic acid in a mass ratio of 7:93.

[0035] Comparative Example 3 The same as Example 3, except that the sweetening composition is prepared by mixing neotame and sucralose in a mass ratio of 7:93.

[0036] Comparative Example 4 The same as Example 3, except that the sweetening composition is prepared by mixing neotame and glucosyl steviol glycoside in a mass ratio of 7:93.

[0037] Comparative Example 5 The same as Example 3, except that the preservative is chitosan.

[0038] Comparative Example 6 Same as Example 3, except that the preservative is ascorbic acid.

[0039] Comparative Example 7 The same as Example 3, except that the preservative is tea polyphenols.

[0040] Performance Testing The sweeteners prepared in Example 1, Example 3 and Comparative Examples 1 to Comparative Examples 7 were sampled and tested as follows. The test results are shown in Table 1.

[0041] Determination of antioxidant function: 1, 3, 5, 7, 9, 11, and 13 mg of sweetener were weighed into 10 mL test tubes, and 2 × 10 -44 mL of 1.5 mol / L DPPH ethanol solution was vortexed for 2 min, and allowed to stand for 30 min at room temperature in the dark, then centrifuged for 10 min (7000 rpm), and the supernatant was taken. The absorbance was measured at 517 nm with ethanol as the blank control. The DPPH free radical scavenging rate was calculated according to the following formula: Where A0 is the absorbance of the blank sample; A1 is the absorbance of the sample; A2 is the absorbance measured when the ethanol solution replaces the DPPH solution.

[0042] Inhibition zone: 50 μL of 10 8 The bacterial liquid of spoilage bacteria with a concentration of CFU / mL was evenly spread on a sterile plate, and the sweeteners prepared in Example 1 to Example 3 and Comparative Example 1 to Comparative Example 7 were respectively prepared into 1% mass concentration sweetener aqueous solutions, and 10 μL of the sweetener aqueous solutions were respectively added dropwise to the plate, placed in a constant temperature incubator at 37° C. for 24 hours, and the diameter of the inhibition zone was measured with a vernier caliper.

[0043] Sweetness test: The sweetness was tested by electronic tongue. Test instrument: electronic tongue (model: SA402B). When testing the sweetness, each sample of the embodiment and the comparative example was tested 5 times and the average value was taken. Sample treatment: sample: KCl = 1:100 (weigh 1g of sample + 100ml of 10mmol / L KCl solution), mix well and divide into 3 cups (35ml each) for the determination of sweeteners. The comparative example is a 1% sucrose aqueous solution.

[0044] Shelf life: Expose the sweetener to air at room temperature and pressure for 60 days, and measure the sweetness.

[0045] Table 1 Performance test Analyzing the data in Table 1, we can see that: 1) The sweeteners prepared in Examples 1 to 3 have super high sweetness, which is more than 1,000 times the sweetness of sucrose, high safety and good taste, and also have obvious physiological effects such as anti-inflammatory, anti-oxidation and hypoglycemic effects. The properties of the sweeteners are stable during storage. In actual use, the amount of sweetener added can be greatly reduced, and it has broad application prospects.

[0046] 2) The performance comparison analysis of the sweeteners prepared in Example 3 and Comparative Example 1 shows that the modified cyclodextrin of the present application utilizes the aldehyde group of vanillin to react with the amino group of aminocyclodextrin to form a Schiff base structure by grafting vanillin into the aminocyclodextrin molecular chain; the Schiff base structure of the modified cyclodextrin is similar to the pteridine structure in the dihydrofolate molecule in the spoilage bacteria, which competitively inhibits dihydrofolate reductase, hinders the synthesis of spoilage bacteria, and thus prolongs the shelf life of the sweetener. The modified cyclodextrin can significantly enhance the sweetness of the sweetener and enhance its taste.

[0047] 3) The performance comparison analysis of the sweeteners prepared in combination with Example 3 and Comparative Examples 2-4 shows that the sweetening composition is prepared by mixing neotame, monoglucuronic acid glycyrrhetinic acid, sucralose and glucosyl steviol glycoside in a mass ratio of 7:30:33:30. This ratio allows the synergistic effect between the ingredients to be fully exerted, thereby maintaining the ultra-high sweetness, high safety and good taste of the sweetener, while also having obvious anti-inflammatory, antioxidant, hypoglycemic and other physiological effects. Through the synergistic effect of these four ingredients, the sweetener provided by the present application has the advantages of ultra-high sweetness, high safety, good taste, etc., and also has obvious anti-inflammatory, antioxidant, hypoglycemic and other physiological effects. In actual use, the amount of sweetener added can be greatly reduced, and it has broad application prospects.

[0048] 4) The performance comparison analysis of the sweeteners prepared in combination with Example 3 and Comparative Examples 5 to 7 shows that the preservative is prepared by mixing chitosan, ascorbic acid and tea polyphenols in a mass ratio of 3:1:2. The synergistic effect between chitosan, ascorbic acid and tea polyphenols can enhance the effect of the preservative, inhibit the growth and reproduction of microorganisms, and thus extend the shelf life of the sweetener.

[0049] The above embodiments are only used to explain the technical solutions of the present application rather than to limit them. Although the above embodiments provide a specific description of the present application, relevant technical personnel should understand that the specific implementation modes of the present invention can still be modified or replaced by equivalents, and any modifications and equivalent replacements that do not depart from the spirit and scope of the present application should be included in the scope of protection of the present application.

Claims

1. A sweetener, characterized in that The preparation raw materials include, by weight: 30-35 parts of a sweetening composition, 0.5-0.8 parts of natural theanine, 8-10 parts of modified cyclodextrin, 0.02-0.03 parts of a mildew preventer, 0.1-0.15 parts of a preservative, 8-10 parts of a cosolvent, and 50-55 parts of deionized water. The sweetening composition is prepared by mixing neotame, monoglucuronic acid glycyrrhetinic acid, sucralose, and glucosyl steviol glycoside.

2. A sweetener according to claim 1, characterized in that: The mass ratio of neotame, monoglucuronic acid glycyrrhetinic acid, sucralose and glucosyl steviol glycoside is 7:30:33:

30.

3. A sweetener according to claim 1, characterized in that: The preparation method of the modified cyclodextrin is as follows: according to the mass fraction, 1 part of aminocyclodextrin is dissolved in 80 parts of methanol, and after swelling for 2 hours, the water bath temperature is adjusted to 45°C, and 3 parts of 12% vanillin ethanol solution are added dropwise under stirring at a speed of 200 rpm, and the addition is controlled to be completed within 25-30 minutes. After reacting for 24 hours, it is cooled to room temperature, filtered, washed with anhydrous ethanol for 5 times, and dried at 60°C for 5 hours to obtain the modified cyclodextrin.

4. A sweetener according to claim 1, characterized in that: The mildew inhibitor is calcium propionate.

5. A sweetener according to claim 1, characterized in that: The preservative is prepared by mixing chitosan, ascorbic acid and tea polyphenols in a mass ratio of 3:1:

2.

6. A sweetener according to claim 1, characterized in that: The cosolvent is ethanol.

7. A method for preparing a sweetener according to any one of claims 1 to 6, characterized in that: The following steps are involved: S71. Evenly mix the sweetening composition, natural theanine, modified cyclodextrin, mildew inhibitor, preservative, cosolvent and deionized water according to their weight proportions to obtain a suspension; S72, spraying the suspension with high pressure, drying it with dry hot air, cooling it with room temperature dry air to 35° C., and finally sieving it with an 80-mesh standard sieve to obtain a granular material; S73, sterilizing the packaging bag for packaging the sweetener with ultraviolet light; S74, packaging the granular material in a packaging bag sterilized by ultraviolet light to obtain a sweetener.

8. The method for preparing a sweetener according to claim 7, characterized in that: In step S72, the temperature of the suspension is 50-60°C, and the high-pressure spraying time is 120-150 minutes.

9. The method for preparing a sweetener according to claim 7, characterized in that: In step S72, the drying hot air is dried at a temperature of 80-85°C and a drying time of 60-70 minutes.

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