A sweetening composition for producing stable foam and its application

Abstract

The present invention belongs to the technical field of sweeteners, and relates to a sweetening composition capable of producing stable foam and its application. The sweetening composition of the present invention can produce foam and stable foam, and the sweetening composition comprises the following raw materials: (A) stevioside; (B) mogroside; (C) sweetness modifier. The sweetening composition of the present invention can produce significant foam, so that the sweetening composition produces abundant foam in the boiled syrup, and the foam produced by the sweetening composition is stable, which is conducive to food production.

Description

Technical Field

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

[0002] People often customize the taste of food and beverages by adding sweeteners to give food a sweet taste. Currently, the commonly used sweeteners are white sugar, lactose, etc.

[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 has low calories. They are widely used in food processing. Common sugar substitutes include erythritol, xylitol, etc. These sugar substitutes provide sweetness without significantly affecting blood sugar levels, and can meet people's demand for low-calorie healthy foods.

[0004] However, in actual applications, there are some problems with using sugar substitutes to replace white sugar. For example, when traditional white sugar is boiled into syrup, a large amount of foam will be generated. These foams play a positive role in some food processing, but sugar substitutes have poor foaming properties and unstable foams, resulting in a reduced utilization rate of sugar substitutes. For example, candied haws are made by boiling sugar into syrup, and the syrup forms a sugar coating on the surface of the candied haws. During the production process of candied haws, the syrup needs to be foamed. These foams can facilitate the sugar coating operation, but some existing sugar substitute sweeteners have poor foaming properties during the boiling process, which affects the taste of the sugar coating formed by the syrup on the surface of the candied haws and also reduces the production efficiency of candied haws. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a sweetening composition that produces stable foam and its application, so as to overcome the problem that when sugar substitutes replace white sugar in making food, the foaming property is poor and is not conducive to making food. Through the coordinated cooperation of the stevioside, mogroside and sweetness modifier of the present invention, the good performance of the sweetening composition in producing stable foam in the food making operation is achieved, the effect of the food product is ensured, and the market demand for low-calorie healthy food is met at the same time.

[0006] The technical solution of the present invention to solve the above technical problems is as follows:

[0007] The present invention provides a sweetening composition for producing stable foam, wherein the sweetening composition can produce foam and stabilize the foam, and the sweetening composition comprises the following raw materials:

[0008] (A) Stevioside;

[0009] (B) mogroside;

[0010] (C) Sweet taste modifiers.

[0011] Furthermore, the sweet taste modifier is one or more of isomalt, maltitol, erythritol and xylitol.

[0012] Further preferably, the sweet taste modifier is a mixture of isomalt and maltitol.

[0013] Furthermore, the sweetening composition comprises, by weight, 0.03-1 part of steviol glycoside, 0.05-0.2 part of mogroside, 55-70 parts of isomalt and 10-40 parts of maltitol.

[0014] Furthermore, the sweetening composition comprises, by weight, 0.05 parts of steviol glycoside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol.

[0015] Furthermore, the sweetening composition comprises, by weight, 0.03 parts of steviol glycoside, 0.05 parts of mogroside, 60 parts of isomalt and 40 parts of maltitol.

[0016] Further, the steviol glycoside is one or more of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M and rebaudioside I. The steviol glycoside may be RA, RB, RD, RM, RI, a mixture of RA and RI, a mixture of RM and RI, a mixture of RB and RI or a mixture of RD and RI.

[0017] Furthermore, the steviol glycoside is a mixture of rebaudioside I and rebaudioside M.

[0018] Furthermore, the stevioside is a mixture of rebaudioside I and rebaudioside M in a weight ratio of 2:8.

[0019] Furthermore, the sweetening composition is in solid state.

[0020] The present invention also provides the use of the sweetening composition for generating stable foam in preparing food, wherein the food includes aerated hard candy and sugar-coated food.

[0021] It is understandable that aerated hard candy is also called "explosive candy". When aerated hard candy dissolves in the mouth, the bubbles in the candy block release gas above atmospheric pressure, producing a pleasant stimulation. The raw material composition of aerated hard candy is similar to that of ordinary hard candy. At present, the traditional aerated hard candy made of white sugar is still the main one on the market. The production process is: white sugar is boiled into syrup, and then the syrup is aerated at high temperature, and then the bubbles are fixed inside the candy block by cooling, and the aerated hard candy is obtained.

[0022] The sweetening composition of the present invention can replace white sugar in the production of aerated hard candies to achieve the purpose of low calories. At the same time, the syrup made from the sweetening composition has rich and stable foam, which is beneficial to the subsequent aeration operation and ensures the effect and taste of the aerated candies.

[0023] It can be understood that sugar-coated food usually refers to food with a layer of sugar coating on the surface of the food. This kind of food not only increases the sweetness, but also improves the appearance and taste of the food. This processing method can not only increase the sweetness of the food, but also improve the appearance and taste of the food. Specifically, syrup is wrapped on the outside of the food to form a sugar coating, such as candied haws.

[0024] Tanghulu is a traditional Chinese dessert, usually made of hawthorns strung together, and then coated with a layer of syrup made from sugar to form a layer of sugar coating on the outer surface of the fruit. With the development of the times, today's bingtanghulu is not limited to hawthorns, but can also use other fruits and foods, such as grapes, strawberries, yam beans, etc. Traditionally, the sugar coating of bingtanghulu is made by boiling white sugar. The preparation process of bingtanghulu includes mixing white sugar and water and heating until the syrup bubbles, rolling and dipping the strung hawthorns or other fruits on the foam of the syrup so that the hawthorns or other fruits are evenly coated with sugar, and the hawthorns or fruit strings coated with sugar are cooled to obtain bingtanghulu. When coating the candied haws, the foam in the syrup needs to be rotated to coat the sugar. This is because the temperature of the syrup foam is relatively low, which can prevent the fruit from being scalded by high temperature, and the syrup foam can more easily adhere to the surface of the fruit evenly to form a thin and uniform sugar coating. If the sugar is rotated in the syrup, the fruit will easily be scalded and the syrup will easily form a thick and uneven sugar coating layer on the surface of the fruit, affecting the quality of the candied haws.

[0025] It is difficult to use sugar substitutes to replace white sugar in making syrup for candied haws. Traditional white sugar will produce a lot of foam when making syrup. These foams play an important role in the sugar coating operation, allowing fruits such as hawthorn to be evenly coated with sugar. However, sugar substitutes are prone to poor foaming properties during the heating and boiling process, resulting in the syrup being unable to form sufficient and stable foam during the sugar coating process, thus affecting the effect of the sugar coating. In addition, syrup made from white sugar can be heated and used repeatedly until the syrup is caramelized, while sugar substitutes caramelize faster during repeated heating due to differences in properties from white sugar, resulting in a lower usage rate of sugar substitutes.

[0026] The sweetening composition of the present invention can replace white sugar in the production of candied haws to achieve the purpose of low calories. At the same time, the sweetening composition produces abundant and stable foams during the syrup boiling process, which is conducive to sugar coating operations and ensures the effect and taste of the sugar coating.

[0027] The present invention also provides a syrup for coating food with sugar, wherein the syrup contains 1-99% of the sweetening composition; the syrup forms a sugar coating on the surface of the food.

[0028] Furthermore, the syrup contains no less than 50% of the above-mentioned sweetening composition.

[0029] Furthermore, the present invention also provides a method for preparing the above-mentioned syrup for sugar-coated food, comprising the following preparation steps:

[0030] S101, weighing raw materials of the sweet composition respectively, and mixing them to obtain a sweet composition;

[0031] S102, heating and boiling the sweetening composition and water to obtain syrup.

[0032] Further, in step S102, the weight ratio of the sweetening composition to water is (1-2):1.

[0033] Furthermore, the weight ratio of the sweetening composition to water is 1:1.

[0034] Further, in step S102, the heating and boiling process is: 95-105°C to dissolve sugar, 105-120°C to boil slurry, and 120-145°C to finish without stirring. The end point is when the syrup is obviously viscous and stringy, and when dropped into ice water, the sugar threads quickly take shape and become hard and brittle, thus obtaining the syrup.

[0035] The present invention also provides a candied haws using the sweetening composition. The ingredients of the candied haws can be hawthorn, or various fruits such as grapes, strawberries, and oranges.

[0036] The present invention also provides a syrup for aerated hard candy, comprising 1-99% of the sweetening composition.

[0037] The present invention also provides a method for preparing the above-mentioned syrup for aerated hard candy:

[0038] S201, respectively weighing the raw materials of the sweet composition, mixing the raw materials of the sweet composition with water in a ratio of 1:1, heating and dissolving them to obtain a clear and transparent solution;

[0039] S202, continue heating the sugar solution in step S201, and stop heating when the sugar solution is concentrated to a moisture content below 4%, to obtain aerated hard candy syrup, and keep it warm at 140-145°C for later use.

[0040] The present invention also provides an aerated hard candy, which is an aerated hard candy made using the aerated hard candy syrup. The preparation method comprises the following preparation steps:

[0041] S301, introducing CO2 gas into the above-mentioned insulated aerated hard candy syrup, and stirring at high speed, and when the pressure in the reactor reaches 40 atmospheres, stopping the ventilation and stirring;

[0042] S302, after the inflation is completed, the syrup in the tank is rapidly cooled so as to be rapidly cooled and formed;

[0043] S303, after the candy dough is formed, the valve of the reactor is opened to release the pressure quickly, and the candy dough will automatically break into sugar pieces of different sizes to obtain aerated hard candy.

[0044] The beneficial effects of the present invention are:

[0045] 1. The stevioside and mogroside in the sweetening composition of the present invention cooperate with each other to play a significant foaming role, and at the same time effectively prolong the defoaming time of the foam, so that the sweetening composition produces rich and stable foam in the preparation of food, thereby greatly facilitating food preparation and improving the utilization rate. No additional thickener or foaming agent is required, which is convenient for preparing food, thereby meeting the consumer's demand for healthy and low-calorie sweetness. At the same time, the components of the sweetening composition of the present invention cooperate with each other to make it have a taste similar to that of white sugar;

[0046] 2. In the preparation of sugar-coated food, the sweetening composition of the present invention can not only produce abundant foam like white sugar when boiling syrup, but also has stable foam, which greatly facilitates the sugar coating operation. In the production of candied haws, the stable and abundant foam can ensure that the sugar coating is evenly coated on the surface of the candied haws, so that the sugar coating of the candied haws has good brittleness and hardness. The abundant foam prevents the raw materials of the candied haws, such as fruits, from being scalded by the syrup, thereby ensuring the quality of the candied haws ingredients. The synergistic cooperation of the various components enables the use of the sweetening composition to replace white sugar in the production of candied haws, which not only meets the consumer's demand for healthy and low-calorie sweetness, but also facilitates the sugar coating operation of the candied haws, thereby ensuring the quality and taste of the candied haws. The synergistic cooperation of the various components of the sweetening composition of the present invention has a taste similar to that of white sugar, and the sugar coating formed by the syrup prepared by the sweetening composition has good brittleness, is easy to plasticize, and does not stick to teeth. In addition, the synergistic cooperation of the various components of the sweetening composition of the present invention effectively delays the caramelization process of the syrup, effectively increases the number of reheating sugar coating, and improves the utilization rate of the sweetening composition.

[0047] 3. In the preparation of aerated hard candies, the components of the sweetening composition of the present invention cooperate with each other to improve the foaming ability of the syrup liquid made from the sweetening composition. Stevioside and mogroside cooperate with each other to produce a strong foaming reaction. When carbon dioxide gas is injected, the violent reaction can quickly assist the rapid distribution of carbon dioxide in the syrup, thereby improving the aeration efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 is a diagram showing the foaming state of the syrup prepared from the sweetening composition of Example 1 of the present invention;

[0049] Figure 2 is a diagram showing the foaming state of the syrup prepared from the sweetening composition of Example 4 of the present invention;

[0050] Figure 3 is a diagram showing the foaming state of the syrup prepared from the sweetening composition of Comparative Example 1 of the present invention;

[0051] Figure 4 is a diagram showing the foaming state of the syrup prepared from the sweetening composition of Comparative Example 2 of the present invention;

[0052] Figure 5 This is a diagram of the foaming of the syrup made from white sugar in the control example;

[0053] Figure 6 This is the state diagram of the candied haws before being put into the refrigerator;

[0054] Figure 7 This is the status diagram of the candied haws after 3 days of refrigerated storage;

[0055] Figure 8 This is the status diagram of the candied haws after 7 days of refrigerated storage;

[0056] Fig. 9 is a diagram of the reheating condition of the sweet composition of Example 1 of the present invention;

[0057] Fig.10 This is a graph showing the reheating of white sugar in the control example;

[0058] Fig.11 It is a diagram of the reheating condition of the sweet composition of Comparative Example 3 of the present invention. DETAILED DESCRIPTION

[0059] 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.

[0060] 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.

[0061] Unless otherwise specified, percentages (%) in the present invention are expressed as weight percentages.

[0062] As used herein, "rebaudioside" may be abbreviated as "Reb" or "R." For example, the phrase "rebaudioside A" has the same meaning as "Reb A" or "RA." Likewise, this is true for all rebaudioside.

[0063] As used herein, in parts by weight, the sweetening composition consists of 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol. It should be understood that 100 g of the sweetening composition consists of 0.05 g of stevioside, 0.13 g of mogroside, 67.38 g of isomalt and 32.44 g of maltitol. Correspondingly, 200 g of the sweetening composition consists of 0.1 g of stevioside, 0.26 g of mogroside, 134.76 g of isomalt and 64.88 g of maltitol, and so on.

[0064] The sources of some raw materials of the present invention are as follows:

[0065] Isomalt was purchased from Shandong Lvjian Biotechnology Co., Ltd.; maltitol was purchased from Shandong Lvjian Biotechnology Co., Ltd.; mogroside was purchased from Guilin Sanleng Biotechnology Co., Ltd., specification MV50.

[0066] The present invention provides a sweetening composition for producing stable foam, wherein the sweetening composition can produce foam and stabilize the foam, and the sweetening composition comprises the following raw materials:

[0067] (A) Stevioside;

[0068] (B) mogroside;

[0069] (C) Sweet taste modifiers.

[0070] Furthermore, the sweet taste modifier is one or more of isomalt, maltitol, erythritol and xylitol.

[0071] Among them, steviol glycoside is a glycoside extracted from the leaves of Stevia rebaudiana, a plant of the Asteraceae family. It has the characteristics of 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 no blood sugar increase. 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.

[0072] 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.

[0073] Isomalt, also known as palatinol or isomalt internationally, is the only sucrose-derived binary functional sugar alcohol obtained by hydrogenating and purifying isomaltulose. Its sweetness is about 42% of sucrose, with low calorie value and low glycemic index, and has less impact on human blood sugar fluctuations.

[0074] Maltitol, also known as hydrogenated maltose, is a colorless transparent crystal. It is a polyol with low sweetness and calories.

[0075] Erythritol is a bulking sweetener and a four-carbon sugar alcohol. It is a white crystalline powder with a refreshing sweet taste, is not easily absorbed, is stable at high temperatures, is stable in a wide pH range, has a mild cool feeling when dissolved in the mouth, and is suitable for a variety of foods;

[0076] Xylitol is a white orthorhombic crystal or crystalline powder with no odor, sweet taste, cool taste and good thermal stability.

[0077] Further preferably, the sweet taste modifier is a mixture of isomalt and maltitol.

[0078] In the present invention, the applicant creatively discovered that the compounding of steviol glycoside, mogroside and sweetness modifier can replace the use of white sugar in the production of sugar-coated foods (such as candied haws) and aerated hard candies. The best combination is steviol glycoside, mogroside, isomalt and maltitol, which achieves the purpose of low calories. At the same time, the sweetness composition produces rich and stable foam during the syrup boiling process.

[0079] In the production of candied haws, rich and stable foam is conducive to the sugar coating operation, ensuring the effect and taste of the sugar coating. Specifically, isomalt and maltitol cooperate to make the sugar coating crisp and shape, which is convenient for the syrup to form a sugar coating on the candied haws, and effectively avoid the phenomenon of sanding of the sugar coating formed by the syrup during storage. The sanding phenomenon is the appearance of white crystals on the surface of the sugar coating, which affects the appearance and taste of the sugar coating; stevioside and mogroside cooperate to play a significant foaming role, so that the sweet composition produces rich foam in the process of boiling the syrup for the sugar coating of the candied haws, which increases the sense of volume, facilitates the sugar coating operation, and increases the sense of lightness, so that the syrup forms a light and thin sugar coating on the surface of the candied haws, which is conducive to ensuring the appearance and taste of the sugar coating; it also plays a role in stabilizing the foam, preventing the foam from breaking prematurely, and ensuring the uniformity and stability of the formed sugar coating; in addition, it can play a role in delaying caramelization, which is conducive to the excessively rapid caramelization of the syrup when making syrup at high temperature, thereby helping to maintain the color and flavor of the sugar coating and improve the utilization rate of the syrup;

[0080] The synergistic cooperation between the components can enhance the foaming property and stabilize the foam, prolong the foam disappearance time, thereby greatly facilitating the sugar coating operation of the candied haws, ensuring that the sugar coating is evenly coated on the surface of the candied haws, so that the sugar coating of the candied haws has good brittleness and hardness, and the sugar coating is moderately thick and does not stick to the teeth. On the other hand, it effectively delays the caramelization process of the syrup, effectively increases the number of sugar coatings, and improves the utilization rate. The sweetening composition of the present invention not only meets the consumer's demand for healthy and low-calorie sweetness, but also ensures the quality and taste of the candied haws.

[0081] In the present invention, stevioside, mogroside and sweetness modifier are compounded to replace white sugar in the production of aerated hard candies. The components of the sweetness composition cooperate with each other to improve the foaming ability of the syrup liquid produced by the sweetness composition. The stevioside and mogroside cooperate with each other to produce a strong foaming reaction. When carbon dioxide gas is injected, the violent reaction can quickly assist the carbon dioxide to be quickly distributed in the syrup, thereby improving the aeration efficiency. The aerated hard candies produced meet people's demand for low calories.

[0082] Furthermore, the sweetening composition comprises, by weight, 0.03-1 part of steviol glycoside, 0.05-0.2 part of mogroside, 55-70 parts of isomalt and 10-40 parts of maltitol.

[0083] Furthermore, the sweetening composition comprises, by weight, 0.05 parts of steviol glycoside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol.

[0084] Furthermore, the sweetening composition comprises, by weight, 0.03 parts of steviol glycoside, 0.05 parts of mogroside, 60 parts of isomalt and 40 parts of maltitol.

[0085] Further, the steviol glycoside is one or more of rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M and rebaudioside I. The steviol glycoside may be RA, RB, RD, RM, RI, a mixture of RA and RI, a mixture of RM and RI, a mixture of RB and RI or a mixture of RD and RI.

[0086] Further, the steviol glycoside is a mixture of rebaudioside I and rebaudioside M. Further, the weight ratio of RI to RM is 2:8.

[0087] The foam is more stable when RI, RM and mogroside are combined.

[0088] Furthermore, the sweetening composition is in solid state.

[0089] More preferably, the sweetening composition is in powder form.

[0090] The present invention also provides the use of the sweetening composition for generating stable foam in preparing food, wherein the food includes aerated hard candy and sugar-coated food.

[0091] The present invention also provides a syrup for coating food with sugar, wherein the syrup contains no less than 50% of the sweetening composition; the syrup forms a sugar coating on the surface of the food.

[0092] Furthermore, the present invention also provides a method for preparing the above-mentioned syrup for sugar-coated food, comprising the following preparation steps:

[0093] S101, weighing raw materials of the sweet composition respectively, and mixing them to obtain a sweet composition;

[0094] S102, heating and boiling the sweetening composition and water to obtain syrup.

[0095] Further, in step S102, the weight ratio of the sweetening composition to water is (1-2):1.

[0096] Furthermore, the weight ratio of the sweetening composition to water is 1:1.

[0097] Further, in step S102, the heating and boiling process is: 95-105°C to dissolve sugar, 105-120°C to boil slurry, and 120-145°C to finish without stirring. The end point is when the syrup is obviously viscous and stringy, and when dropped into ice water, the sugar threads quickly take shape and become hard and brittle, thus obtaining the syrup.

[0098] The sweetening composition of the present invention is prepared by mixing stevioside, mogroside and a sweetening modifier by a mixer, and then the sweetening composition is heated and boiled with water, which can effectively avoid the loss of flying powder when adding them one by one and the coking (sticking to the pan) caused by uneven sugar powder during boiling.

[0099] The present invention also provides a candied haws using the above sweetening composition, the ingredients of which can be hawthorn, grapes, strawberries, oranges and other fruits, or other foods, such as yam beans, etc., but not limited thereto. Specifically, the syrup boiled from the sweetening composition forms a sugar coating on the ingredients.

[0100] The present invention also provides a syrup for aerated hard candy, comprising the sweetening composition described above.

[0101] The present invention also provides a method for preparing the above-mentioned syrup for aerated hard candy:

[0102] S201, respectively weighing the raw materials of the sweet composition, mixing the raw materials of the sweet composition with water in a ratio of 1:1, heating and dissolving them to obtain a clear and transparent solution;

[0103] S202, continue heating the sugar solution in step S201, and stop heating when the sugar solution is concentrated to a moisture content below 4%, to obtain aerated hard candy syrup, and keep it warm at 140-145°C for later use.

[0104] The present invention also provides an aerated hard candy, an aerated hard candy made using the aerated hard candy syrup, and a method for preparing the aerated hard candy comprises the following preparation steps:

[0105] S301, introducing CO2 gas into the above-mentioned insulated aerated hard candy syrup, and stirring at high speed, and when the pressure in the reactor reaches 40 atmospheres, stopping the ventilation and stirring;

[0106] S302, after the inflation is completed, the syrup in the tank is rapidly cooled so as to be rapidly cooled and formed;

[0107] S303, after the candy dough is formed, the valve of the reactor is opened to release the pressure quickly, and the candy dough will automatically break into sugar pieces of different sizes to obtain aerated hard candy.

[0108] The present invention is described in detail below in conjunction with embodiments and experimental data.

[0109] Example 1

[0110] A sweetening composition for producing stable foam, comprising, by weight, 0.05 parts of steviol glycoside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the steviol glycoside is composed of Reb M and Reb I in a weight ratio of 8:2.

[0111] Example 2

[0112] A sweetening composition for producing stable foam, comprising, by weight, 0.03 parts of steviol glycoside, 0.05 parts of mogroside, 60 parts of isomalt and 40 parts of maltitol, wherein the steviol glycoside is composed of Reb M and Reb I in a weight ratio of 8:2.

[0113] Example 3

[0114] A sweetening composition for producing stable foam, comprising, by weight, 1 part of steviol glycoside, 0.2 part of mogroside, 70 parts of isomalt and 40 parts of maltitol, wherein the steviol glycoside is composed of Reb M and Reb I in a weight ratio of 8:2.

[0115] Example 4

[0116] A sweetening composition for producing stable foam, comprising, by weight, 0.05 parts of steviol glycoside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the steviol glycoside is composed of RebA and Reb I in a weight ratio of 8:2.

[0117] Example 5

[0118] A sweetening composition for producing stable foam comprises, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the stevioside is RebI.

[0119] Example 6

[0120] A sweetening composition for producing stable foam comprises, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the stevioside is RebA.

[0121] Example 7

[0122] A sweetening composition for producing stable foam comprises, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the stevioside is RebB.

[0123] Example 8

[0124] A sweetening composition for producing stable foam comprises, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the stevioside is RebD.

[0125] Example 9

[0126] A sweetening composition for producing stable foam comprises, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the stevioside is RebM.

[0127] Example 10

[0128] A sweetening composition for producing stable foam, comprising, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the stevioside is composed of RebA and Reb M in a weight ratio of 2:8.

[0129] Embodiment 11

[0130] A sweetening composition for producing stable foam, comprising, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the stevioside is composed of Reb D and Reb I in a weight ratio of 8:2.

[0131] Example 12

[0132] A sweetening composition for producing stable foam, comprising, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the stevioside is composed of Reb B and Reb I in a weight ratio of 8:2.

[0133] Embodiment 13

[0134] A sweetening composition for producing stable foam, comprising, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the stevioside is composed of Reb D and Reb M in a weight ratio of 2:8.

[0135] Embodiment 14

[0136] A sweetening composition for producing stable foam, comprising, by weight, 0.05 parts of stevioside, 0.13 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of xylitol, wherein the stevioside is composed of Reb M and Reb I in a weight ratio of 8:2.

[0137] Embodiment 15

[0138] A sweetening composition for producing stable foam, comprising, by weight, 67.38 parts of isomalt, 32.44 parts of erythritol, 0.05 parts of steviol glycoside and 0.13 parts of mogroside, wherein the steviol glycoside is composed of Reb M and Reb I in a weight ratio of 8:2.

[0139] Comparative Example 1

[0140] A sweetening composition comprises, by weight, 67.38 parts of isomalt and 32.44 parts of maltitol.

[0141] Comparative Example 2

[0142] A sweetening composition comprises, by weight, 67.38 parts of isomalt, 32.44 parts of maltitol and 0.13 parts of mogroside.

[0143] Comparative Example 3

[0144] A sweetening composition comprises, by weight, 67.38 parts of isomalt, 32.44 parts of maltitol and 0.05 parts of steviol glycoside, wherein the steviol glycoside is composed of Reb M and Reb I in a weight ratio of 8:2.

[0145] Comparative Example 4

[0146] A sweetening composition comprises, by weight, 67.38 parts of isomalt, 0.05 parts of steviol glycoside and 0.13 parts of mogroside, wherein the steviol glycoside is composed of Reb M and Reb I in a weight ratio of 8:2.

[0147] Comparative Example 5

[0148] A sweetening composition comprises, by weight, 1.5 parts of steviol glycoside, 0.2 parts of mogroside, 67.38 parts of isomalt and 32.44 parts of maltitol, wherein the steviol glycoside is composed of Reb M and Reb I in a weight ratio of 8:2.

[0149] Comparison example

[0150] The control example uses white sugar.

[0151] 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.

[0152] Experimental example

[0153] 1. Evaluation of foaming properties of syrup prepared from sweetening composition

[0154] Take Examples 1-15 and Comparative Examples 1-5 and the reference example to boil syrup, and the specific process is: the above-mentioned sweetening composition and water are heated and boiled in a weight ratio of 1:1 (100g sweetening composition and 100g water), specifically 95-105°C to dissolve sugar, 105-120°C to boil slurry, and 120-145°C to finish. Stirring is not allowed during the process, and the phenomenon of the boiling process is observed. The end point is when the syrup is obviously viscous and stringy, and the sugar threads are quickly shaped and hard and brittle when dropped into ice water, that is, the syrup for sugar coating is obtained.

[0155] 1. Foaming performance test

[0156] The foaming during the cooking of the syrup in Example 1, Example 4, Comparative Examples 1-2 and the Reference Example was observed. Figure 1-5 shown.

[0157] Figure 1 This is a diagram of making syrup from the sweetening composition of Example 1 of the present invention. Figure 2 This is a diagram of preparing syrup for the sweetening composition of Example 4. Figure 3 This is a diagram of making syrup from the sweetening composition of Comparative Example 1. Figure 4 This is a diagram of making syrup from the sweetening composition of Comparative Example 2. Figure 5 This is a picture of making syrup from white sugar as a control example.

[0158] from Figure 1-Figure 5 It can be seen that the white granulated sugar of the control example has good foaming property and rich foam when boiled with water, the sweetness composition (isomalt + maltitol + RM + RI + mogroside) of Example 1 has good foaming property, rich foam and small bubbles when boiled with water, the sweetness composition (isomalt + maltitol + RA + RI + mogroside) of Example 4 has good foaming property and more foam when boiled with water, but the foam bursts quickly, while the sweetness composition (isomalt + maltitol) of Comparative Example 1 has poor foaming property, less foam and quick foam burst when boiled with water, and the sweetness composition (isomalt + maltitol + mogroside) of Comparative Example 2 has poor foaming property when boiled with water, which is because no steviol glycoside is added in Comparative Examples 1 and 2. By comparing Comparative Examples 1 and 2 with Examples 1 and 4, it can be obtained that the synergistic cooperation of steviol glycoside and mogroside can significantly enhance the foaming property.

[0159] 2. Foam stability

[0160] The foam stability was verified by testing the defoaming time. When the shredded sugar of Examples 1-15, Comparative Examples 1-5 and the control example was dropped into ice water and quickly took shape and became brittle, heating was stopped and timing was started after the fire was removed. The defoaming time was obtained when the bubbles completely disappeared. The test results are shown in Table 1.

[0161] Table 1 Foam stability results

[0162]

[0163]

[0164] It can be seen from Table 1 that the defoaming time of Examples 1-13 is longer than that of the control example white granulated sugar, the defoaming time of Examples 4-15 is slightly shorter than that of Example 1-3, and the defoaming time of Examples 14-15 is close to that of white granulated sugar, while there is very little foam in Comparative Example 1-2, and the defoaming time is negligible, while the defoaming time of Comparative Example 3 (without adding mogroside) is significantly shorter than that of the control example and Examples 1-13, and the defoaming time of Comparative Example 4-5 is shorter than that of Example 1-3 (the ratio of mogroside to steviol glycoside in Comparative Example 5 is 0.2:1.5), which shows that the combination of mogroside and steviol glycoside plays a role in significantly increasing the foam stability.

[0165] It can be seen from the above that stevioside and mogroside cooperate synergistically to enhance the foaming property and foam stability, among which the foam stability of Examples 1-5 is better, and the foam stability of Example 1 is the best (the weight ratio of mogroside to stevioside is 0.13:0.05).

[0166] 2. Evaluation of Sugar-coated Candied Haws

[0167] Take hawthorns the size of a 1-yuan coin, string them into a string, rotate them in the foam produced by the syrup in Examples 1-5, Example 15, Comparative Example 4, and the reference example for one circle, and form a uniform sugar coating on the surface to obtain candied haws. Quickly freeze the candied haws and cool them down, and keep samples in a refrigerator to compare the properties of the sugar coating (brittleness, hardness, toughness, and sweetness).

[0168] 1. Sensory evaluation of candied haws sugar coating

[0169] Evaluation method: quantitative descriptive analysis

[0170] Personnel: 12 professional evaluators

[0171] The five main sensory indices of sugar-coated haws were calibrated, and the specific sensory indicators and scoring results are shown in Table 2-3 below.

[0172] Table 2 Sensory index scoring table

[0173]

[0174] Table 3 Scoring results

[0175]

[0176] Overall taste comparison: Example 1 > Example 2 ≈ Example 3 > White sugar (control) > Example 4 > Example 5 > Comparative Example 4 > Example 15.

[0177] It can be obtained that the taste of Example 1 is the best.

[0178] 2. Storage stability test of candied haws sugar coating

[0179] The sugar-coated candied haws of Examples 1-5, Example 15, Comparative Example 4 and Control Example were placed in a refrigerator for storage, and photographs were taken to record the sanding, melting, and mottled phenomena. The results are as follows: Figure 6-Figure 8 shown.

[0180] Figure 6 This is the state diagram of the candied haws before being put into the refrigerator. Figure 7 This is the status diagram of the candied haws after 3 days of refrigerated storage. Figure 8 The figure is a state diagram of the candied haws after refrigerated storage for 7 days, and from left to right in the figure are the control example, comparative example 4, example 15, example 4, example 1, example 5, example 2 and example 3. It can be seen from the figure that the sugar coating of the candied haws in comparative example 4 and example 15 without adding maltitol has obvious sanding phenomenon, among which the sanding of example 15 with added erythritol is more obvious than that of comparative example 4; the sugar coating of the candied haws in examples 5, examples 2 and examples 3 has mottled surface.

[0181] In summary, considering the taste and storage stability, the sweet composition of Example 1 is the best.

[0182] 3. Yield of Sugar-coated Haws

[0183] 300 g of the sweetening composition of Example 1, 300 g of the sweetening composition of Comparative Example 3, and 300 g of the white granulated sugar of the reference example were boiled with 300 g of water respectively without stirring during the process. The phenomena of the boiling process were observed, and the end point was when the syrup was obviously viscous and threaded, and the sugar threads quickly took shape and became hard and crisp when dropped into ice water. Turn off the heat, take hawthorns the size of a 1-yuan coin, string them into a string, rotate them in the foam produced by the syrup for one circle, and obtain candied haws. After the foam disappears, turn on the heat and reheat, repeat the above operation until the syrup turns brown, and stop using. Calculate the amount of candied haws coated with sugar for the first time, the number of reheating times, the amount of sugar coated, the yield of candied haws, and the utilization rate of raw materials in this process. The results are shown in Table 4.

[0184] The amount of sugar-coated haws for the first time refers to the amount of sugar-coated haws for the first time. After the amount of syrup is reduced, the amount of sugar-coated haws for each reheating will be reduced.

[0185] The number of reheating times refers to the number of times the pot can be reheated until there is no more usable foam in the pot and it is heated again to produce wrappable foam, until it becomes coked, changes color and taste, or no longer produces foam. The number of reheating times is shown in Figure 9-11 , Fig. 9 This is a diagram of the reheating condition of the sweet composition of Example 1, Fig.10 This is the reheating diagram of white sugar in the control example. Fig.11 This is a diagram of the reheating condition of the sweet composition of Comparative Example 3;

[0186] The amount of sugar coating refers to the amount of sugar coating added to a string of candied haws (3 hawthorns, the size of a 1-yuan coin) after it rotates once in the foam and forms a uniform sugar coating on the surface.

[0187] The output refers to the total number of candied haws that can be wrapped;

[0188] Raw material utilization rate = (yield*sugar coating amount / initial sweetening composition weight)*100%.

[0189] Table 4 Yield results

[0190]

[0191] It can be seen from Table 4 that the output of the sweetened haws wrapped in syrup boiled in the sweetening composition of Example 1 of the present invention is twice that of white sugar, and the raw material utilization rate is higher than that of white sugar. The number of reheating times of the sweetening composition of Comparative Example 3 without adding mogroside is significantly reduced compared with that of Example 1, indicating that the combination of stevioside and mogroside plays a significant role in foaming and stabilizing the foam. At the same time, mogroside delays carbonization and effectively increases the number of reheating times and sugar wrapping times, thereby improving the raw material utilization rate.

[0192] 4. Preparation of aerated hard candy using sweetening composition

[0193] (1) Evaluation of gas capture performance of syrup for aerated hard candy

[0194] Under the state of continuous ventilation, the newly introduced gas is wrapped by the syrup into small bubbles and retained in the syrup, while an equal amount of gas escapes into the environment. The bubbles retained in the syrup cause the volume of the syrup to expand. Under the same inflation conditions of the airflow, the greater the volume expansion rate of the syrup, the better the ability to capture gas.

[0195] Embodiments 1-15, comparative examples 1-5 and control examples were mixed with water in a ratio of 1:1, heated, dissolved, and a clear and transparent solution was obtained; the sugar solution was heated continuously, and the heating was stopped when the sugar solution was concentrated to a water content of less than 4%, to obtain aerated hard candy syrup, and the syrup was kept warm at 140-145°C for later use.

[0196] Test method: CO2 gas was introduced into 100 mL of the aerated hard candy syrup of Examples 1-15, Comparative Examples 1-5 and the control example, respectively, with a gas flow rate of 3.2 L / min. The valve was closed after aeration for 10 minutes, and the volume of the aerated syrup was read immediately after the aeration was completed. The ratio of the increase in the volume of the syrup to the initial value of the volume of the syrup is the volume expansion rate, and the test results are shown in Table 5 below.

[0197] Table 5

[0198] Volume expansion rate (%) Comparison example 18.2 Example 1 20.7 Example 2 20.5 Example 3 19.9 Example 4 18.9 Example 5 19.0 Example 6 18.9 Example 7 18.5 Example 8 18.4 Example 9 18.9 Example 10 19.8 Embodiment 11 19.6 Example 12 19.4 Embodiment 13 19.2 Embodiment 14 18.5 Embodiment 15 17.9 Comparative Example 1 14.2 Comparative Example 2 16.4 Comparative Example 3 18.1 Comparative Example 4 18.8 Comparative Example 5 18.8

[0199] It can be seen from Table 5 that the volume expansion rates of the syrups of Examples 1-15 are higher than those of the control examples, and the volume expansion rate of the syrup of Example 1 is the highest. By comparing Examples 1-3 with Comparative Examples 1-5, it can be concluded that the synergistic combination of RI and RM with mogroside improves the foaming and foam stabilizing properties of the syrup for aerated hard candy, indicating that the syrup prepared by the sweetening composition of the present invention has better gas capture ability.

[0200] (2) Taste evaluation of aerated hard candy

[0201] CO2 gas is introduced into the aerated hard candy syrup of the above-mentioned heat-insulated Examples 1-3, Comparative Examples 1-3, and Reference Example, and high-speed stirring is performed. When the pressure in the reactor reaches 40 atmospheres, the aeration and stirring are stopped. After the aeration is completed, the syrup is rapidly cooled so that the syrup in the tank is rapidly cooled and formed. After the candy blank is formed, the valve of the reactor is opened and the pressure is rapidly released. At this time, the candy blank will automatically break into sugar pieces of different sizes to obtain aerated hard candy.

[0202] Invite 6 professional reviewers to form a sensory evaluation team, with a male-female ratio of 1:1. After unified training, the sensory evaluation of the jumping sensation of the aerated hard candies prepared in Examples 1-3, Comparative Examples 1-3 and Control Examples was conducted. Each evaluator scored independently, rinsed his mouth with clean water after tasting each sample, and tasted the next sample after an interval of 5 minutes. The jumping sensation of the aerated hard candy was visualized as the feeling of the oral cavity on the bursting of bubbles, and the jumping sensation was subdivided into two aspects: jumping sensation intensity and jumping sensation density for evaluation. The jumping sensation evaluation adopts a 10-point system, with jumping sensation intensity and jumping sensation density each accounting for 5 points. The scoring criteria and scoring results are shown in Tables 6-7.

[0203] Table 6

[0204]

[0205] Table 7

[0206]

[0207]

[0208] It can be seen from Table 7 that the aerated hard candy prepared from the sweetening composition of Example 2 has the best taste.

[0209] 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 sweetening composition for producing stable foam, characterized in that: The sweetening composition is capable of producing foam and stabilizing foam, and the sweetening composition comprises the following raw materials: (A) Stevioside; (B) mogroside; (C) Sweet taste modifiers.

2. A sweetening composition for producing stable foam according to claim 1, characterized in that: The sweet taste modifier is one or more of isomalt, maltitol, erythritol and xylitol.

3. A sweetening composition for producing stable foam according to claim 2, characterized in that: The sweet taste modifier is a mixture of isomalt and maltitol.

4. A sweetening composition for producing stable foam according to claim 3, characterized in that: Calculated by weight, the sweetening composition comprises 0.03-1 part of steviol glycoside, 0.05-0.2 part of mogroside, 55-70 parts of isomalt and 10-40 parts of maltitol.

5. A sweetening composition for producing stable foam 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.

6. A sweetening composition for producing stable foam according to claim 5, characterized in that: The steviol glycoside is a mixture of rebaudioside I and rebaudioside M.

7. Use of the sweetening composition according to any one of claims 1 to 6 in preparing food, wherein the food comprises aerated hard candy and sugar-coated food.

8. A syrup for sugar-coated food, characterized in that: The method comprises 1-99% of the sweetening composition according to any one of claims 1 to 6; the sugar-coated food uses syrup to form a sugar coating on the surface of the food.

9. A syrup for aerated hard candy, characterized in that: It contains 1-99% of the sweetening composition according to any one of claims 1-6.

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