A foaming sweetening composition and its application

Abstract

The present invention belongs to the technical field of sweeteners, and relates to a foaming sweetening composition and its application. The present invention provides a foaming sweetening composition, which comprises the following raw materials: (A) stevioside, (B) mogroside, (C) psicose, and (D) additives; the sweetening composition can generate foam. The sweetening composition of the present invention can not only improve the foaming property, but also meet the market demand for low-calorie healthy food.

Description

Technical Field

[0001] The invention belongs to the technical field of sweeteners and relates to a foaming sweetening composition and application thereof. Background Art

[0002] Sweeteners are a type of food additive that can give food a sweet taste. They can be naturally occurring or artificially synthesized. People often add sweeteners to customize the taste of food and beverages and give food a sweet taste. Currently, the commonly used sweeteners are sucrose, fructose, etc. As a traditional sweetener, sucrose is widely used in the food field. However, since sucrose produces a lot of calories, it is not suitable for people with obesity and high blood lipids to consume too much.

[0003] In modern society, more and more people are concerned about health and weight management. The high calorie problem of white sugar has attracted people's attention. Sugary foods with added white sugar have high calories, so using sugar substitutes to replace white sugar has become a solution. Sugar substitutes are a type of substance that can provide sweetness but are low in calories. They are widely used in food processing. Common sugar substitutes include erythritol, xylitol, etc. These sugar substitutes do not significantly affect blood sugar levels while providing sweetness, and can meet people's demand for low-calorie healthy foods. However, in the actual application of sugar substitutes to replace sucrose, the foaming properties are poor when sugar substitutes are used to replace sucrose, which is not conducive to food processing. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a foamable sweetening composition that takes health needs into consideration, which can not only improve the foaming property but also meet the market demand for low-calorie healthy food.

[0005] The technical solution of the present invention to solve the above technical problems is as follows:

[0006] The present invention provides a foaming sweetening composition, characterized in that the foaming sweetening composition comprises the following raw materials:

[0007] (A) Stevioside,

[0008] (B) Mogroside,

[0009] (C) allulose,

[0010] (D) additives;

[0011] The sweetening composition is capable of producing a foam.

[0012] Further, the steviol glycoside is one or more of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M and rebaudioside I. Specifically, the steviol glycoside can be RA, RB, RD, RM, RI, a mixture of RA and RI, a mixture of RD and RI, a mixture of RM and RD, a mixture of RA, RM and RI, a mixture of RB, RD and RI.

[0013] More preferably, the steviol glycoside is a mixture of rebaudioside A, rebaudioside M and rebaudioside I.

[0014] More preferably, the steviol glycoside is a mixture of rebaudioside A, rebaudioside M and rebaudioside I in a weight ratio of 34:57:37.

[0015] Further, the additive is one or more of maltitol, xylitol and erythritol. Specifically, the additive can be maltitol, xylitol, erythritol, a mixture of maltitol and erythritol, or a mixture of xylitol and maltitol.

[0016] Further preferably, the additive is a mixture of maltitol and xylitol.

[0017] Furthermore, the sweetening composition comprises, by weight, 0.05-0.2 parts of steviol glycoside, 0.02-0.05 parts of mogroside, 4-15 parts, 60-88 parts of psicose and 10-25 parts of xylitol.

[0018] Further preferably, the sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of psicose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is a mixture of 0.034 parts of rebaudioside A, 0.057 parts of rebaudioside M and 0.037 parts of rebaudioside I.

[0019] The present invention also provides application of the foaming sweetening composition in preparing cream or cake.

[0020] The present invention also provides a cream comprising the foaming sweetening composition.

[0021] The present invention also provides a specific preparation method of the cream containing the foaming composition:

[0022] S100, weighing raw materials of the sweetening composition respectively, and mixing them to obtain a foaming sweetening composition;

[0023] S101. Pour the refrigerated animal cream into a water-free and oil-free container, take 15 g of the foaming sweetening composition in step S100 and add it to 100 g of the cream, and start whipping with an electric whisk at medium speed. As the volume of the cream expands, gradually increase the speed. When the cream begins to thicken and lines appear, slow down the speed to avoid over-whipping. Whip the cream until it can stand up with sharp corners, that is, reach a hard foam state, and obtain whipped cream.

[0024] The invention also provides a cake comprising the foaming sweetening composition.

[0025] Further preferably, the foaming sweetening composition is used in meringue in cake preparation.

[0026] The present invention also provides a meringue for cake, comprising the above-mentioned foaming sweetening composition. Specifically, the preparation steps of the meringue are as follows:

[0027] S200, egg liquid separation: taking out fresh eggs refrigerated at 4° C., manually beating and separating the eggs to obtain fresh egg white liquid and fresh egg yolk liquid;

[0028] S201, weighing fresh egg white liquid, foaming sweet composition and tartare powder into an electric stirring cylinder, stirring the electric stirring cylinder at low speed level 3 for 1 min to melt the foaming sweet composition, then adjusting the speed to high speed level 7 and stirring for 6 min, and whipping until the meringue is dense to obtain meringue.

[0029] The beneficial effects of the present invention are:

[0030] 1. The components of the sweetening composition of the present invention cooperate with each other to produce significant foam and stabilize the foam, and no additional thickener or foaming agent is required, so that the sweetening composition of the present invention can be used to facilitate food processing and production, and can also meet consumers' demand for healthy and low-calorie sweetness;

[0031] 2. When the sweet composition of the present invention is used to prepare whipped cream, the sweet composition can play a foaming role and increase the bubble rate, which is beneficial for the cream to form a stable foam structure, making the whipped cream lighter and more delicate, showing better whipping performance and quality, ensuring the quality of the cream made using the sweet composition of the present invention, and improving the whipping foam rate and foam stability; the use of the sweet composition of the present invention to prepare whipped cream can not only help to form uniform and delicate bubbles in the cream and stabilize the foam structure of the cream, but also the cream has the advantages of being natural, low in sugar and healthy;

[0032] 3. When the sweet composition of the present invention is used to prepare the meringue in the cake, the whipped meringue is more fluffy and light. The volume of the cake is related to the preparation of the cake batter and the ability of the meringue to capture bubbles when stirring. The foaming sweet composition of the present invention enhances the bubbles and keeps them stable. The more small bubbles are held, the more it helps the dough to expand to show a larger volume and a softer texture after baking. In addition, in the composition, allulose has a strong moisturizing property and delays the aging of the cake. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a diagram of the whipping state of the cream of the present invention,

[0034] in, Figure 1 (a) is the whipped cream state diagram of the control example, Figure 1 (b) is a diagram showing the whipped cream of Example 1. Figure 1 (c) is a diagram of the whipped cream of comparative example 1. Figure 1 (d) is a diagram of the whipped cream in comparative example 2. Figure 1 (e) is a diagram of the whipped cream in comparative example 3. Figure 1 (f) is a diagram of the whipped cream in comparative example 4. Figure 1 (g) is a diagram of the whipped cream in comparative example 5. Figure 1 (h) is a diagram of the whipped cream in comparative example 6;

[0035] Figure 2 This is a whipping state diagram of the meringue of the present invention,

[0036] in, Figure 2 (a) is a picture of the whipped meringue of the control example. Figure 2 (b) is a diagram showing the state of the meringue after whipping in Example 1. Figure 2 (c) is a diagram of the whipped meringue of Comparative Example 1. Figure 2 (d) is a diagram of the whipped meringue of Comparative Example 2. Figure 2 (e) is a diagram of the whipped meringue of Comparative Example 3. Figure 2 (f) is a diagram of the state of the meringue after whipping in Comparative Example 4, Figure 2 (g) is a diagram of the whipped meringue of Comparative Example 5. Figure 2 (h) is a diagram of the whipped meringue of Comparative Example 6;

[0037] Figure 3 This is a state diagram of the chiffon cake of the present invention,

[0038] in, Figure 3 (a) is the state diagram of the chiffon cake of the control example, Figure 3 (b) is a state diagram of the chiffon cake of Example 1, Figure 3 (c) is the state diagram of chiffon cake of comparative example 1, Figure 3 (d) is the state diagram of chiffon cake of comparative example 2, Figure 3 (e) is the state diagram of chiffon cake of comparative example 3, Figure 3 (f) is the state diagram of chiffon cake in comparative example 4, Figure 3 (g) is the state diagram of chiffon cake of comparative example 5, Figure 3 (h) is a state diagram of the chiffon cake of comparative example 6;

[0039] Figure 4 It is a cake hardness variation curve diagram of the present invention;

[0040] Figure 5 It is a cake recovery change curve diagram of the present invention;

[0041] Figure 6 It is a cake elasticity change curve diagram of the present invention;

[0042] Figure 7 It is a graph showing the change in cake cohesion of the present invention. DETAILED DESCRIPTION

[0043] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0044] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0045] As used herein, "rebaudioside" may be abbreviated as "Reb" or "R." For example, the phrase "rebaudioside A" has the same meaning as "RebA" or "RA." Likewise, this is true for all rebaudioside.

[0046] The sources of some raw materials of the present invention are as follows:

[0047] Maltitol was purchased from Shandong Lujian Biotechnology Co., Ltd.;

[0048] Mogroside was purchased from Guilin Sanleng Biotechnology Co., Ltd., specification MV50.

[0049] Stevioside is a glycoside extracted from the leaves of Stevia rebaudiana, a plant of the Asteraceae family. It is characterized by high sweetness and low calories. Its sweetness is 200-300 times that of sucrose, and its calories are only 1 / 300 of sucrose. It is not absorbed by the human body after ingestion. Stevioside is widely popular because of its low calories and does not raise blood sugar. It is known as the "third sugar source in the world". Stevioside is not easy to decompose under high temperature and pH conditions and has high stability.

[0050] Mogroside, a sweetener extracted from the fruit of the monk fruit plant, is 250 times sweeter than sucrose. Mogroside has pharmacological activities such as antitussive and expectorant, anti-cancer, antioxidant, and blood sugar regulation.

[0051] Maltitol, also known as hydrogenated maltose, is a colorless transparent crystal. It is a polyol with low sweetness and calories.

[0052] Allulose is a diastereomer of fructose, which is similar to ordinary sucrose in physical properties, such as volume, taste, browning ability and freezing point. In the field of food applications, D-allulose has the advantages of high sweetness, good solubility, low calories and low blood sugar response.

[0053] Xylitol, a white crystal, is easily soluble in water and is a natural sweetener;

[0054] Erythritol is a bulking sweetener and a four-carbon sugar alcohol. It is a white crystalline powder with a refreshing sweet taste. It is not easily absorbed, is stable at high temperatures, is stable over a wide pH range, has a mild cool feeling when dissolved in the mouth, and is suitable for a variety of foods.

[0055] The present invention provides a foaming sweetening composition, which comprises the following raw materials:

[0056] (A) Stevioside,

[0057] (B) Mogroside,

[0058] (C) allulose,

[0059] (D) additives;

[0060] The sweetening composition is capable of producing a foam.

[0061] Further, the steviol glycoside is one or more of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M and rebaudioside I. Specifically, the steviol glycoside can be RA, RB, RD, RM, RI, a mixture of RA and RI, a mixture of RD and RI, a mixture of RM and RD, a mixture of RA, RM and RI, a mixture of RB, RD and RI.

[0062] More preferably, the steviol glycoside is a mixture of rebaudioside A, rebaudioside M and rebaudioside I.

[0063] More preferably, the steviol glycoside is a mixture of rebaudioside A, rebaudioside M and rebaudioside I in a weight ratio of 34:57:37.

[0064] Further, the additive is one or more of maltitol, xylitol and erythritol. Specifically, the additive can be maltitol, xylitol, erythritol, a mixture of maltitol and erythritol, or a mixture of xylitol and maltitol.

[0065] Further preferably, the additive is a mixture of maltitol and xylitol.

[0066] Furthermore, the sweetening composition comprises, by weight, 0.05-0.2 parts of steviol glycoside, 0.02-0.05 parts of mogroside, 4-15 parts, 60-88 parts of psicose and 10-25 parts of xylitol.

[0067] Further preferably, the sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of psicose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is a mixture of 0.034 parts of rebaudioside A, 0.057 parts of rebaudioside M and 0.037 parts of rebaudioside I.

[0068] In the present invention, the applicant creatively discovered that the combination of steviol glycosides, mogroside, allulose, xylitol and maltitol can replace white sugar in the production of cakes, creams and other foods, thereby achieving the purpose of low calories. At the same time, the sweetening composition has the function of improving foaming properties and stabilizing foam during the food production process, thereby facilitating the preparation of high-quality food and food processing, without the need to add additional foaming agents, and ensuring that the product is natural and healthy.

[0069] The present invention also provides application of the foaming sweetening composition in preparing cream and cake.

[0070] Cream is a multifunctional food material that can not only increase the flavor of food and can be eaten directly, but also play an important role in cooking and baking. The applicant of the present invention has found that when the sweet composition of the present invention is used to prepare whipped cream, the sweet composition can play a foaming role and increase the bubble rate, which is beneficial for the cream to form a stable foam structure, making the whipped cream lighter and more delicate, showing better whipping performance and quality, ensuring the quality of the cream made using the sweet composition of the present invention, and improving the whipping foam rate and foam stability; using the sweet composition of the present invention to prepare whipped cream can not only help form uniform and delicate bubbles in the cream and stabilize the foam structure of the cream, but also the cream has the advantages of being natural, low in sugar and healthy.

[0071] In cake making, when the sweet composition of the present invention is used to prepare the meringue in the cake, the volume of the cake is related to the preparation of the cake batter and the ability of the meringue to capture bubbles when stirring. The foaming sweet composition of the present invention plays a role in enhancing bubbles and maintaining the stability of bubbles, so that the fresh egg white added with the sweet composition of the present invention has better foaming property when whipped, and the foam of the whipped meringue is more stable. The meringue with better foaming property, higher air content and more stable foam structure will make the cake more fluffy and light in baking. More small bubbles are held, which helps the dough to expand to show a larger volume and softer texture after baking. In addition, in this composition, allulose has a strong moisturizing property and delays cake aging; and the meringue prepared by the sweet composition of the present invention is easier to be evenly mixed with other ingredients (such as cake batter) to avoid sinking to the bottom or separation.

[0072] The present invention also provides a cream comprising the foaming sweetening composition.

[0073] The present invention also provides a specific preparation method of the cream containing the foaming composition:

[0074] S100, weighing raw materials of the sweetening composition respectively, and mixing them to obtain a foaming sweetening composition;

[0075] S101. Pour the refrigerated animal cream into a water-free and oil-free container, take 15 g of the foaming sweetening composition in step S100 and add it to 100 g of the cream, and start whipping with an electric whisk at medium speed. As the volume of the cream expands, gradually increase the speed. When the cream begins to thicken and lines appear, slow down the speed to avoid over-whipping. Whip the cream until it can stand up with sharp corners, that is, reach a hard foam state, and obtain whipped cream.

[0076] The invention also provides a cake comprising the foaming sweetening composition.

[0077] Further preferably, the foaming sweetening composition is used in meringue in cake preparation.

[0078] The present invention also provides a meringue for cake, comprising the above-mentioned foaming sweetening composition. Specifically, the preparation steps of the meringue are as follows:

[0079] S200, egg liquid separation: taking out fresh eggs refrigerated at 4° C., manually beating and separating the eggs to obtain fresh egg white liquid and fresh egg yolk liquid;

[0080] S201, weighing fresh egg white liquid, foaming sweet composition and tartare powder into an electric stirring cylinder, stirring the electric stirring cylinder at low speed level 3 for 1 min to melt the foaming sweet composition, then adjusting the speed to high speed level 7 and stirring for 6 min, and whipping until the meringue is dense to obtain meringue.

[0081] The present invention is described in detail below in conjunction with embodiments and experimental data.

[0082] Example 1

[0083] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is mixed with 0.034 parts of RA, 0.057 parts of RM and 0.037 parts of RI.

[0084] Example 2

[0085] A foaming sweetening composition comprises, by weight, 0.05 parts of stevioside, 0.02 parts of mogroside, 15 parts of allulose, 60 parts of maltitol and 25 parts of xylitol, wherein the stevioside is prepared by mixing 0.013 parts of RA, 0.022 parts of RM and 0.015 parts of RI.

[0086] Example 3

[0087] A foaming sweetening composition comprises, by weight, 0.2 parts of stevioside, 0.05 parts of mogroside, 4 parts of allulose, 70 parts of maltitol and 25 parts of xylitol, wherein the stevioside is mixed with 0.053 parts of RA, 0.089 parts of RM and 0.058 parts of RI.

[0088] Example 4

[0089] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is mixed with 0.034 parts of RA and 0.094 parts of RI.

[0090] Example 5

[0091] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is mixed with 0.034 parts of RI and 0.094 parts of RM.

[0092] Example 6

[0093] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is RA.

[0094] Example 7

[0095] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of psicose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is RI.

[0096] Example 8

[0097] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is prepared by mixing 0.034 parts of RA, 0.057 parts of RD and 0.037 parts of RI.

[0098] Example 9

[0099] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is mixed with 0.034 parts of RA, 0.057 parts of RM and 0.037 parts of RD.

[0100] Example 10

[0101] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is mixed with 0.034 parts of RB, 0.057 parts of RM and 0.037 parts of RI.

[0102] Embodiment 11

[0103] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is mixed with 0.034 parts of RB, 0.057 parts of RD and 0.037 parts of RI.

[0104] Example 12

[0105] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of erythritol, wherein the stevioside is mixed with 0.034 parts of RA, 0.057 parts of RM and 0.037 parts of RI.

[0106] Embodiment 13

[0107] A foaming sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of erythritol and 22.30 parts of xylitol, wherein the stevioside is mixed with 0.034 parts of RA, 0.057 parts of RM and 0.037 parts of RI.

[0108] Comparative Example 1

[0109] A sweetening composition comprises, by weight, 66.22 parts of maltitol and 22.30 parts of xylitol.

[0110] Comparative Example 2

[0111] A sweetening composition comprises, by weight, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein stevioside is prepared by mixing 0.034 parts of RA, 0.057 parts of RM and 0.037 parts of RI.

[0112] Comparative Example 3

[0113] A sweetening composition comprises, by weight, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein stevioside is prepared by mixing 0.034 parts of RA, 0.057 parts of RM and 0.037 parts of RI.

[0114] Comparative Example 4

[0115] A sweetening composition comprises, by weight, 0.128 parts of stevioside, 11.31 parts of psicose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is prepared by mixing 0.034 parts of RA, 0.057 parts of RM and 0.037 parts of RI.

[0116] Comparative Example 5

[0117] A sweetening composition comprises, by weight, 0.4 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of allulose, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is mixed with 0.10 parts of RA, 0.18 parts of RM and 0.12 parts of RI.

[0118] Comparative Example 6

[0119] A sweetening composition comprises, by weight, 0.128 parts of stevioside, 0.042 parts of mogroside, 11.31 parts of erythritol, 66.22 parts of maltitol and 22.30 parts of xylitol, wherein the stevioside is prepared by mixing 0.034 parts of RA, 0.057 parts of RM and 0.037 parts of RI.

[0120] Comparison example

[0121] The control example uses white sugar.

[0122] The following experimental examples are used to illustrate the beneficial effects of the present invention. The experimental methods for which specific conditions are not specified in the following experimental examples are usually measured in accordance with national standards. If there are no corresponding national standards, the methods are carried out in accordance with the general international standards, conventional conditions, or conditions recommended by the manufacturer.

[0123] Experimental example

[0124] 1. Performance evaluation of sweetening composition in cream

[0125] Pour the refrigerated animal cream into a water-free and oil-free container, take 15g of the sweetening composition of Examples 1-13, Comparative Examples 1-6, and the white sugar of the control example and add them to 100g of the animal cream, stir evenly with a magnetic stirrer, stir and whip for 10 minutes, and record the volume V′ of the whipped cream.

[0126] Figure 1 This is the state diagram of the cream after it is whipped. Figure 1 (a) is a picture of the whipped cream of the control example, (b) is a picture of the whipped cream of Example 1, (c) is a picture of the whipped cream of Comparative Example 1, (d) is a picture of the whipped cream of Comparative Example 2, (e) is a picture of the whipped cream of Comparative Example 3, (f) is a picture of the whipped cream of Comparative Example 4, (g) is a picture of the whipped cream of Comparative Example 5, and (h) is a picture of the whipped cream of Comparative Example 6.

[0127] 1. Whipping properties of cream

[0128] The whipping property of cream is measured by the cream foaming property, and the cream foaming property calculation formula is: B = V' / 20 x 100%. The test results are shown in Table 1 below.

[0129] Table 1

[0130]

[0131]

[0132] It can be seen from Table 1 that the foaming properties of the cream using Comparative Examples 1 and 2 (without the addition of mogroside and stevioside) are lower than those adding mogroside and stevioside; comparing Examples 1-13 with Comparative Examples 3-4, it can be seen that the foaming properties of Comparative Examples 3-4 in which mogroside or stevioside is added alone are worse, thus it can be concluded that the synergistic cooperation of mogroside and stevioside enhances the foaming effect; the whipped cream of Examples 1-3 has better foaming properties, with Example 1 being the best.

[0133] 2. Stability of whipped cream foam

[0134] The liquid loss rate of the whipped cream was used to measure its foam stability. The whipped cream of Example 1, Comparative Examples 1-6 and the reference example was allowed to stand for 0, 5, 10, 15, 20, 25, 30 and 50 min, and the volume Vi of the liquid at the bottom of the beaker after standing was recorded.

[0135] The formula for calculating the fluid loss rate is: E = Vi / V' x 100%. The experimental results are shown in Table 2 below.

[0136] Table 2

[0137]

[0138]

[0139] It can be seen from Table 2 that Example 1 has the lowest liquid loss rate, that is, the foam stability is the best.

[0140] 3. Sensory evaluation of whipped cream

[0141] The freshly prepared cream foams of Example 1, Comparative Examples 1-6 and Control Examples were squeezed onto a transparent glass plate using a piping bag to ensure that the shape and size of each cream foam were as consistent as possible. The samples were randomly numbered according to three digits and distributed to sensory assessors in a random order.

[0142] The evaluation team is composed of 8 trained sensory assessors (half male and half female), and the average of the 8 people is taken as the sensory score of the sample. The sensory evaluation content is formulated with reference to GB / T12315-2008 Sensory Analysis Methodology Ranking Method and GB / T39501-2020 Sensory Analysis Quantitative Response Scale Use Guidelines, and the cream foam is sensory evaluated with gloss, foam peak morphology, volume, fluidity, viscoelasticity, and foam stability at room temperature for 30 minutes as evaluation indicators. The specific scoring criteria are shown in Table 3 Scoring criteria:

[0143] Table 3

[0144]

[0145]

[0146] The sensory evaluation results are shown in Table 4.

[0147] Table 4

[0148]

[0149] It can be seen from Table 4 that the best whipped cream is Example 1.

[0150] 2. Evaluation of the application of sweetening compositions in cakes

[0151] Chiffon cake production steps:

[0152] S200, egg liquid separation: taking out fresh eggs refrigerated at 4° C., manually beating and separating the eggs to obtain fresh egg white liquid and fresh egg yolk liquid;

[0153] S201, weighing fresh egg white, sweet composition and tartar powder into an electric stirring cylinder, stirring the electric stirring cylinder at low speed level 3 for 1 min to melt the sweet composition, then adjusting the stirring speed to high speed level 7 for 6 min to whip until the meringue is dense;

[0154] S202, weighing cake batter materials: accurately weigh milk, corn oil, low-gluten flour, and corn starch into the same stainless steel basin, and weigh fresh egg yolk liquid for later use;

[0155] S203, cake batter preparation: using a manual egg beater to fully mix the ingredients in a Z shape for 1 minute, adding the egg yolk twice to obtain a cake batter with a uniform texture;

[0156] S204, mixing: take about 1 / 3 of the meringue and mix with the batter for about 30 seconds, then pour all the batter into the meringue and mix for 1 minute until the mixture is evenly mixed;

[0157] S205, pouring into mold: pour the mixed chiffon cake batter into a 5-inch mold until it is 70% full, then shake the mold to remove the large bubbles at the bottom;

[0158] S206, baking: preheat the oven in advance, put the mold into the tray and bake at 150℃ / 150℃ in the center of the oven for 50 minutes;

[0159] S207, turning upside down: immediately shake the mold 2-3 times after baking to release the heat, turn the mold upside down, and cool to room temperature;

[0160] S208, separation: Use a cutting knife to separate the cake from the mold to obtain a finished chiffon cake.

[0161] The amounts of the above-mentioned cake raw materials are shown in Table 5 below.

[0162] Table 5

[0163] raw material Dosage(g) Fresh egg white 370 Sweetening composition / white sugar 200 Cream of tartar 3 milk 120 Corn Oil 150 Low gluten flour 130 Corn starch 40 Fresh egg yolk 240

[0164] Figure 2 This is a picture of the state of the meringue after it is whipped. Figure 2 (a) is a picture of the whipped meringue of the control example. Figure 2 (b) is a diagram showing the state of the meringue after whipping in Example 1. Figure 2 (c) is a diagram of the whipped meringue of Comparative Example 1. Figure 2 (d) is a diagram of the whipped meringue of Comparative Example 2. Figure 2 (e) is a diagram of the whipped meringue of Comparative Example 3. Figure 2 (f) is a diagram of the state of the meringue after whipping in Comparative Example 4, Figure 2 (g) is a diagram of the whipped meringue of Comparative Example 5. Figure 2 (h) is a diagram of the state of the meringue in comparative example 6 after whipping.

[0165] Figure 3 This is the state diagram of chiffon cake, where Figure 3 (a) is the state diagram of the chiffon cake of the control example, Figure 3 (b) is a state diagram of the chiffon cake of Example 1, Figure 3 (c) is the state diagram of chiffon cake of comparative example 1, Figure 3 (d) is the state diagram of chiffon cake of comparative example 2, Figure 3 (e) is the state diagram of chiffon cake of comparative example 3, Figure 3 (f) is the state diagram of chiffon cake in comparative example 4, Figure 3 (g) is the state diagram of chiffon cake of comparative example 5, Figure 3 (h) is the state diagram of the chiffon cake of comparative example 6.

[0166] 1. Analysis of protein cream specific gravity

[0167] The whipping property of egg white is expressed by specific gravity (foam volume per unit mass of solution). The greater the specific gravity, the more fully the meringue is whipped, the higher the air content, and the more stable the foam structure. The determination method is:

[0168] The sweetening compositions of Examples 1-13, Comparative Examples 1-6 and the white sugar of the control example were added to the egg white liquid respectively, and stirred for 6 minutes using an electric stirrer. Then, the meringue was transferred to a 50 mL specific gravity cup with a scraper and smoothed. The mass of the meringue was weighed, and the specific gravity was calculated using the following formula:

[0169]

[0170] In the above formula, FC is the specific gravity, V is the volume of the specific gravity cup 50mL; and m is the mass of the meringue after 50mL of egg white sample is whipped.

[0171] The specific gravity measurement results are shown in Table 6 below:

[0172] Table 6

[0173]

[0174]

[0175] It can be seen from Table 6 that the specific gravity of the meringues in the embodiments is higher than that of the meringues in the comparative examples, which proves that the meringues after being whipped by using the sweetening composition of the present invention as a sweetening ingredient and added to the egg whites are lighter and have a higher content of air bubbles, and that Example 1 is the best. Compared with the white granulated sugar in the comparative example, the meringue in Example 1 is better.

[0176] 2. Cake volume analysis

[0177] The specific volume of a cake (also called specific volume or volume specific volume) refers to the volume occupied by a unit mass of cake. It is an indicator of the density of a cake and reflects its degree of inflation. For cakes, the higher the specific volume, the fluffier the cake and the lighter the taste, which will directly affect the volume and texture of the finished cake to a certain extent. Refer to "GB / T20981-2021 General Rules for Quality of Chiffon Cakes" and "Grain and Oil Inspection-Wheat Flour Chiffon Cake Baking Quality Test-Sponge Chiffon Cake Method National Standard (GB / T24303-2009)" for determination.

[0178] The specific test method is: take a cylindrical container (with a diameter larger than the chiffon cake), put a layer of millet at the bottom of the container, put the chiffon cake to be tested into the container, slowly add millet from all sides until the millet is flush with the upper surface of the chiffon cake, then add a small amount of millet, shake evenly, measure the total height, calculate the mixed volume V1 of millet and chiffon cake, take out the chiffon cake, measure the height of the millet, calculate the volume V2 of millet, and the volume V of the chiffon cake = V1-V2. The calculation formula for the specific volume of chiffon cake is as follows: specific volume (mL / g) = chiffon cake volume (mL) / chiffon cake mass (g). The test results are shown in Table 7 below:

[0179] Table 7

[0180] Experimental example Specific volume (mL / g) Control Example (white sugar) 3.21 Example 1 (RA+RM+RI+mogroside+psicose+maltitol+xylitol) 3.84 Example 2 (RA+RM+RI+mogroside+psicose+maltitol+xylitol) 3.67 Example 3 (RA+RM+RI+mogroside+psicose+maltitol+xylitol) 3.71 Example 4 (RA+RI+mogroside+psicose+maltitol+xylitol) 3.45 Example 5 (RI+RM+mogroside+psicose+maltitol+xylitol) 3.34 Example 6 (RA+mogroside+psicose+maltitol+xylitol) 3.37 Example 7 (RI+mogroside+psicose+maltitol+xylitol) 3.42 Example 8 (RA+RD+RI mogroside+psicose+maltitol+xylitol) 3.58 Example 9 (RA+RM+RD+mogroside+psicose+maltitol+xylitol) 3.49 Example 10 (RB+RM+RI+mogroside+psicose+maltitol+xylitol) 3.52 Example 11 (RB+RD+RI+mogroside+psicose+maltitol+xylitol) 3.60 Example 12 (RA+RM+RI+mogroside+psicose+maltitol+erythritol) 3.54 Example 13 (RA+RM+RI+mogroside+psicose+xylitol+erythritol) 3.51 Comparative Example 1 (Maltitol + Xylitol) 3.11 Comparative Example 2 (allulose+maltitol+xylitol) 3.02 Comparative Example 3 (Mogroside + Allulose + Maltitol + Xylitol) 3.18 Comparative Example 4 (RA+RM+RI+psicose+maltitol+xylitol) 3.29 Comparative Example 5 (RA+RM+RI+mogroside+psicose+maltitol+xylitol) 3.30 Comparative Example 6 (RA+RM+RI+mogroside+erythritol+maltitol+xylitol) 3.32

[0181] It can be seen from Table 5 that the cake specific volumes of Comparative Examples 1-2 are lower than those of the embodiment. Comparative Examples 1-2 do not add mogroside and stevioside. Compared with the embodiment, Comparative Example 4 does not add mogroside, which proves that the synergistic cooperation of mogroside and stevioside enhances the foaming and stabilizes the foam.

[0182] 2. Sensory evaluation of cake

[0183] Sensory evaluation was performed on the chiffon cakes of Example 1, Comparative Examples 1-6 and Control Example:

[0184] The sensory evaluation method of chiffon cake refers to GB / T20981-2021 General Rules for Quality of Chiffon Cake. The evaluation is conducted in a sensory evaluation room and 8 professionals (4 men and 4 women) who have received sensory evaluation training are organized to conduct the evaluation according to the standard evaluation process. The sensory scoring items and score distribution standards are shown in Table 8. The total score is 100 points, and the scores are summarized after the sub-item evaluation.

[0185] Table 8 Cake sensory scoring table

[0186]

[0187]

[0188] The sensory evaluation results are shown in Table 9.

[0189] Table 9

[0190]

[0191] From the sensory evaluation results in Table 7, it can be seen that Example 1 has the highest sensory evaluation.

[0192] 3. Cake storage evaluation

[0193] Cakes will experience aging during storage, which is usually manifested by the loss of moisture, increased hardness and loose microstructure of the product. Therefore, the degree of cake aging is determined by detecting changes in cake texture. The texture of cake is represented by the following numerical indicators:

[0194] Hardness, in a theoretical sense, is considered to be the force required for the shape of food to change to a certain extent;

[0195] Elasticity refers to the degree to which the changed shape of food can be restored to its original shape after the force that causes the food to deform is removed.

[0196] Resilience refers to the ability of food to return to its original shape after being compressed;

[0197] Cohesion, in a physical sense, is interpreted as the degree to which a material can be deformed before it breaks. From a sensory perspective, it can be considered as the degree to which food can be deformed before it is broken up by teeth.

[0198] Texture determination method: Cut the chiffon cakes of the above-mentioned Example 1, Examples 12-13, Comparative Example 6 and Control Example 6 into uniform slices with a length, width and height of 40mm×40mm×25mm respectively, and record the four indicators including hardness, elasticity, cohesion and resilience. Each group of samples was measured in parallel for more than 10 times at room temperature. TPA test procedure: The probe is P0.5s, the temperature is 25°C, and the chiffon cake is subjected to two compression tests. The speed before the test is 1.00mm / s, the test speed is 2.00mm / s, and the speed after the test is 2.00mm / s. The time between the two compressions is 30.00s, the compression distance is 10.00mm, the trigger force is 5.0g, and the data acquisition rate is 200pps. The test cycle is one week, and the test is conducted every 2 days. The test results are shown in Tables 10-13.

[0199] Table 10

[0200]

[0201] Table 11

[0202]

[0203] Table 12

[0204]

[0205]

[0206] Table 13

[0207]

[0208] Figure 4 This is the cake hardness change curve. Figure 5 This is the cake recovery change curve. Figure 6 This is the cake elasticity change curve. Figure 7 This is a graph showing the change in cake cohesion; from Tables 10-13 and Figure 4-7 It can be seen that the texture indices of the cakes to which allulose was added in Example 1, Example 12 and Example 13 were better than those of the cake in Comparative Example 6 to which allulose was not added, indicating that the components of the foaming sweetening composition of the present invention synergistically delay the aging of the cake.

[0209] In summary, the components of the sweet composition of the present invention cooperate with each other to play a significant role in foaming and stabilizing the foam, and no additional thickener or foaming agent is needed, so that when the sweet composition of the present invention is used, it is beneficial to process and produce food, and at the same time, it can meet the consumer's demand for healthy and low-calorie sweetness; when the sweet composition of the present invention is used to prepare whipped cream, the sweet composition can play a foaming role and increase the bubble rate, which is beneficial for the cream to form a stable foam structure, making the whipped cream lighter and more delicate, showing better whipping performance and quality, ensuring the quality of the cream made using the sweet composition of the present invention, and improving the whipping foam rate and foam stability; using The sweet composition of the present invention is used to prepare whipped cream, which is not only conducive to forming uniform and delicate bubbles in the cream and stabilizing the foam structure of the cream, but also has the advantages of being natural, low in sugar and healthy. When the sweet composition of the present invention is used to prepare the meringue in the cake, the volume of the cake is related to the preparation of the cake batter and the ability of the meringue to capture bubbles when stirring. The foaming sweet composition of the present invention plays a role in enhancing the bubbles and maintaining the stability of the bubbles. The more small bubbles are held, the more conducive the dough is to expand, so that the dough shows a larger volume and a softer texture after baking, thereby making the cake softer. In addition, the sweet composition of the present invention can delay the aging of the cake.

[0210] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A foaming sweetening composition, characterized in that: The foaming sweetening composition comprises the following raw materials: (A) Stevioside, (B) Mogroside, (C) Allulose, (D) additives; The sweetening composition is capable of producing a foam.

2. A foaming sweetening composition according to claim 1, characterized in that: The steviol glycoside is one or more of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M and rebaudioside I.

3. A foaming sweetening composition according to claim 2, characterized in that: The steviol glycoside is a mixture of rebaudioside A, rebaudioside M and rebaudioside I.

4. The foaming sweetening composition according to claim 1, characterized in that: The additive is one or more of maltitol, xylitol and erythritol.

5. A foaming sweetening composition according to claim 4, characterized in that: The additive is a mixture of maltitol and xylitol.

6. A foaming sweetening composition according to claim 5, characterized in that: Calculated by weight, the sweetening composition comprises: 0.05-0.2 parts of stevioside, 0.02-0.05 parts of mogroside, 4-15 parts, 60-88 parts of psicose and 10-25 parts of xylitol.

7. A foaming sweetening composition according to claim 6, characterized in that: In parts by weight, the sweetening composition comprises: 0.128 parts of steviol glycoside, 0.042 parts of mogroside, 11.31 parts of psicose, 66.22 parts of maltitol and 22.30 parts of xylitol.

8. Use of the foaming sweetening composition according to any one of claims 1 to 7 in preparing cream or cake.

9. A cream, characterized in that: The method comprises the foaming sweetening composition according to any one of claims 1 to 7.

10. A cake, characterized in that: The method comprises the foaming sweetening composition according to any one of claims 1 to 7.

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