Compound sweetening agent capable of coloring at low temperature for food as well as preparation method and application of compound sweetening agent

Abstract

The invention belongs to the technical field of food coloring, and particularly relates to a compound sweetening agent capable of coloring at low temperature for food as well as a preparation method and application of the compound sweetening agent. The D-psicose and tagatose chewable tablets are prepared from the following raw materials in parts by mass: 15 to 20 parts of D-psicose, 1 to 5 parts of tagatose, 2 to 8 parts of D-xylose, 20 to 25 parts of xylitol, 30 to 35 parts of solid maltitol, 30 to 35 parts of liquid maltitol, 10 to 14 parts of polydextrose and 0.5 to 1.5 parts of stevioside. The sweetening agent with a coloring function is perfectly combined with other sugar-free sweetening agents, so that function synergy is realized, food can quickly generate good color and luster in a low-temperature state, and the nutrition of the food is prevented from being lost.

Description

Technical Field

[0001] This invention belongs to the field of food coloring technology, and particularly relates to a compound sweetener for food that can be colored at low temperatures, its preparation method and application. Background Technology

[0002] The color of food is an important indicator for evaluating it. First, the color of food stimulates people's vision and forms the basis for judging the quality of food, allowing people to make an initial judgment. For example, brightly colored food usually increases consumers' appetite and stimulates their desire to buy. Second, the color of food influences consumers' choices. Color is an important factor for consumers when selecting food; food with a good color is more attractive to consumers, thus influencing their purchasing decisions. Finally, a good food color can give some foods good color, aroma, and taste properties, maintaining good quality and nutritional value, and having a direct impact on consumers' health.

[0003] Currently, the method to maintain the good color of food is to add sugars such as sucrose and glucose to the food. This produces a good color by causing Maillard browning or caramelization during the preparation process. However, the health problems caused by excessive intake of sugars such as sucrose and glucose are becoming increasingly serious worldwide. They increase the risk of chronic diseases such as obesity, high blood pressure, type II diabetes, and tooth decay, which has an adverse effect on improving the physical fitness of the population and places a huge burden on social and economic development.

[0004] There have been some reports on methods or substances for food coloring, such as the Chinese patent for food coloring method, food coloring system, steam oven and electronic equipment (CN202410032034.2), which discloses the use of long-wave ultraviolet radiation to color food, enhancing its color. This method has advantages such as minimal impact of ultraviolet radiation on the taste and texture of food, no need to remove the food from the steam oven, and low energy consumption. Another Chinese patent, a method for preparing a special soybean protein liquid for coloring and glazing baked goods (CN201810470834.7), belongs to the field of soybean deep processing technology. It uses soybean protein as raw material, adds an appropriate amount of water to adjust to a suitable concentration, then adds reducing sugar and stabilizer, adjusts the pH value, homogenizes the mixture, and finally sterilizes the protein liquid to obtain the product. This product is mainly used in the baking industry to improve the surface color of products such as bread and mooncakes that require coloring and glazing. A Chinese patent (CN201810363172.3) describes a method for improving the uniformity of coloring in red ginger slices at room temperature. This method uses the processing aid CaCl2 to treat the ginger slices. A certain concentration of CaCl2 solution can gelatinize the starch in the ginger at room temperature, thus achieving uniform coloring. The methods or substances reported above for coloring food using ultraviolet light, soybean protein solution, or CaCl2 solution suffer from problems such as poor operational control, limited application scope, and unsatisfactory coloring effects. Furthermore, compound sweeteners composed of high-intensity sweeteners and polysaccharide alcohols exhibit poor coloring effects in food applications, resulting in a white or very pale yellow color and failing to provide the desired aroma. Summary of the Invention

[0005] The purpose of this invention is to provide a food compound sweetener capable of low-temperature coloring, its preparation method, and its application, in order to solve the problems existing in the prior art.

[0006] The technical solution adopted by this invention to solve its technical problem is:

[0007] A compound sweetener for food that can be colored at low temperatures, wherein the raw material ratio by weight is: 15-20 parts D-allulose, 1-5 parts tagatose, 2-8 parts D-xylose, 20-25 parts xylitol, 30-35 parts solid maltitol, 30-35 parts liquid maltitol, 10-14 parts polydextrose, and 0.5-1.5 parts steviol glycosides.

[0008] Xylitol, maltitol, and steviol glycosides are sweeteners that provide sweetness and can be used as flavoring agents to enhance the taste of food. D-allulose, tagatose, and D-xylose are sweeteners that can produce color in food. When applied to food, they produce an appealing color and aroma through Maillard browning or caramelization reactions. Polydextrose can not only provide sweetness to food but also serve as a filler, giving food a good sense of layering and a stable texture.

[0009] D-Allulose is a naturally occurring hexose found in foods such as figs, kiwis, and wheat. It is present in extremely small amounts, appearing as a white powder or granules, odorless, and readily soluble in water. Its sweetness is approximately 70% that of sucrose, but its calorie content is very low, about 10% of sucrose. It is almost entirely not metabolized by the human body, and its intake has minimal impact on blood sugar and insulin levels. Therefore, it is an ideal sweetener for diabetics and those concerned with healthy eating. It has a pure taste, no aftertaste of bitterness, and excellent saccharification and coloring effects as well as water-retention properties, making it suitable for baked goods such as bread and cakes.

[0010] Tapatose is a naturally occurring hexose ketose with 92% the sweetness of sucrose and only one-third the calories. It shares processing characteristics with sucrose, readily undergoing caramelization and Maillard reactions, making it a viable sucrose substitute in food processing. However, its absorption rate in the human body is low, with only 20% absorbed by the small intestine, resulting in no significant change in blood sugar levels. Most of the tagatose in the body is selectively fermented by gut microbiota, promoting the growth of beneficial bacteria and improving the gut microbiota.

[0011] D-xylose is a pentose sugar, a colorless to white crystalline powder or white crystalline powder with a slightly distinctive odor and a refreshing sweet taste. Its sweetness is approximately 0.6-0.7 times that of sucrose. It can be used as a calorie-free sweetener to meet the needs of diabetics and those who love sweets but are concerned about weight gain. It exhibits the most sensitive Maillard reaction with substances such as amino acids.

[0012] Xylitol is a white crystalline or crystalline powder with a sweetness equivalent to sucrose. It is highly soluble in water and has functions such as preventing tooth decay, preventing blood sugar spikes, improving liver function, and aiding in weight loss. Because it lacks aldehyde and ketone groups in its structure, it does not undergo Maillard browning reaction when heated and will not color food.

[0013] Maltitol is a colorless and transparent crystal with a sweetness of about 90% that of sucrose. It is easily soluble in water, has good moisturizing properties, and is very stable to heat and acid. Because it has no free aldehyde group in its structure, it does not cause Maillard reaction when heated with proteins and amino acids, and will not color food.

[0014] Polydextrose has the characteristics of water-soluble dietary fiber and prebiotics. It is easily soluble in water and has good moisturizing properties. It can be added to food as a filler, antifreeze, cryoprotectant, anti-aging agent, and preservative, as well as an ingredient that increases osmotic pressure. It provides food with the necessary volume and gives it a realistic texture and taste. Diabetics and normal people who want to consume low-calorie foods and maintain good health can consume it.

[0015] Stevia glycosides are a natural, low-calorie, high-sweetness, and highly safe sweetener. Its sweetness is about 200-300 times that of sucrose, and it can provide a rich sweet taste to food.

[0016] A method for preparing a food-grade compound sweetener capable of low-temperature coloring includes the following steps:

[0017] S1. Base material preparation: Xylitol, polydextrose and solid maltitol are pulverized to 100 mesh or more, and the pulverized materials are weighed according to the proportion, mixed evenly to obtain the base material, and the base material is put into the fluidized bed granulator.

[0018] S2. Granulation: The liquid maltitol is heated to 60-70℃ and kept at that temperature. Using the liquid maltitol as a binder, the liquid maltitol is sprayed onto the surface of the base material through a fluidized bed granulator to perform spray granulation and obtain granulated particles.

[0019] S3. Coating: Weigh D-allulose, steviol glycosides, tagatose, and D-xylose according to the formula and dissolve them in purified water to obtain a coating agent. Spray the coating agent onto the surface of the granulated particles through a fluidized bed granulator to obtain a compound sweetener.

[0020] S4. Finished Product Packaging: Pack the compound sweeteners in different specifications according to market or customer requirements.

[0021] Furthermore, in step S2, the refractive index of liquid maltitol is 75%, and the purity of maltitol is ≥50%.

[0022] Furthermore, in step S2, the granulation temperature is 60-80℃, and after the liquid maltitol is fed in, drying continues at 80℃ for 10-20 minutes.

[0023] Furthermore, in step S3, the coating temperature is 60-80°C, the coating agent has a refractive index of 20-35%, and after the coating agent is fed, it continues to dry at 80°C for 20-30 minutes. Then, the air inlet temperature is gradually reduced to room temperature, thereby cooling the compound sweetener to room temperature.

[0024] Application of a compound sweetener for food that can color at low temperatures, the compound sweetener being used as a coloring agent in the baking of meat products.

[0025] Application of a compound sweetener for food that can color at low temperatures, the compound sweetener is used as a coloring agent and sweetener in the production of pastries.

[0026] Application of a compound sweetener for food that can achieve low-temperature coloring: The compound sweetener is used as a coloring agent and sweetener in the production of brown beverages.

[0027] The present invention has the following beneficial effects:

[0028] 1. This invention perfectly combines a sweetener with coloring function with other sugar-free sweeteners to achieve synergistic effects, enabling food to quickly develop a beautiful color at low temperatures while preserving its nutritional value.

[0029] 2. It makes food easier to color and shortens the coloring time, saving energy consumption in the food coloring process.

[0030] 3. This product is suitable for diabetics and other people who have difficulty consuming sucrose. It is beneficial to their health, has a wider range of applications, and is economical and effective.

[0031] 4. Compared with sucrose, the compound sweetener of the present invention can achieve the same color by reducing the amount by one-third, shortening the coloring time by one-quarter, and lowering the baking temperature by 15-20°C. This indicates that the compound sweetener of the present invention undergoes the Maillard reaction more quickly, imparts a richer color to the food, and has a better coloring effect. Attached Figure Description

[0032] Figure 1 This is a comparison diagram of the browning reaction experiment in test tubes 0-5 in Example 3 of the present invention. Detailed Implementation

[0033] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0034] Example 1:

[0035] The ratio of ingredients for the compound sweetener is as follows: 20 kg of D-allulose, 5 kg of tagatose, 8 kg of D-xylose, 25 kg of xylitol, 35 kg of solid maltitol, 35 kg of liquid maltitol, 14 kg of polydextrose, and 0.5 kg of steviol glycosides.

[0036] The preparation of compound sweeteners includes the following steps:

[0037] S1. Base material preparation: Xylitol, polydextrose, and solid maltitol are pulverized to a fineness of 100 mesh or higher. 25 kg of pulverized xylitol, 35 kg of solid maltitol, and 14 kg of polydextrose are weighed and mixed evenly to obtain 74 kg of base material. The base material is then fed into a fluidized bed granulator.

[0038] The base material constitutes the main sweetness of the compound sweetener and does not participate in food coloring. Maltitol has a pure taste and high stability, and also acts as the skeleton and filler of the base material. Xylitol and solid maltitol together serve as the main components of the compound sweetener, working synergistically to provide a full-bodied, refreshing sweet taste and also impart texture to the food. Polydextrose can not only provide sweetness to food, but also act as a filler, giving the food a good sense of layering and stable texture.

[0039] S2. Granulation: 35 kg of liquid maltitol is heated to 70°C and held at this temperature. Using liquid maltitol as a binder, it is sprayed onto the surface of the coated granules through a fluidized bed granulator to achieve spray granulation. The liquid maltitol has a refractive index of 75% and a purity of ≥50%. The granulation temperature is 80°C. After the liquid maltitol is fully fed, drying continues at 80°C for 15 minutes.

[0040] In addition to maltitol, liquid maltitol also contains polymaltitols (such as maltotriol and maltotetratitol) and sorbitol. Polymaltitols increase the viscosity of liquid maltitol. When the liquid maltitol is heated to 60-70°C, the viscosity decreases and the fluidity increases, which facilitates its atomization. During granulation, the temperature is controlled at 60-80°C to accelerate the evaporation of water and increase the viscosity, so that it can better bind the coated particles to form compound sweetener granules.

[0041] S3. Coating: Weigh 15 kg of D-allulose, 1 kg of tagatose, 2 kg of D-xylose, and 0.5 kg of steviol glycosides according to the formula and dissolve them in purified water to obtain a coating agent (20% refractive index). Spray the coating agent onto the surface of the granulated particles using a fluidized bed granulator to obtain the compound sweetener. The coating temperature is 70℃. After the coating agent is fed in, continue drying at 80℃ for 25 minutes, and then gradually reduce the inlet air temperature to room temperature to cool the compound sweetener to room temperature.

[0042] Steviosides can further enhance sweetness, but the amount of steviosides added is relatively small, which can lead to uneven mixing as a base material. Therefore, steviosides are added to a coating agent for coating, so that they can be mixed evenly with the base material.

[0043] D-allulose, tagatose, and D-xylose together form the reaction components of a compound sweetener. This compound sweetener can undergo Maillard reactions not only at high temperatures but also at low temperatures, such as 68–80°C, thus preserving the activity of food nutrients or active ingredients while imparting a stable and appealing color and flavor. D-xylose (a pentose) is one of the sugars known to have the strongest Maillard reactivity. Its reaction with amino acids is extremely rapid, primarily responsible for quickly generating color precursors in the early stages of the reaction and lowering the activation energy. However, when used alone, it easily leads to excessive caramelization. This invention combines it with two hexose ketoses, utilizing D-xylose to "ignite" the rapid reaction, followed by the two ketoses "relaying" to generate a stable and appealing color and flavor, achieving synergistic control of reaction speed and product flavor. D-allulose and tagatose have higher reactivity than ordinary aldoses, but their reaction pathways differ. Combining them broadens the flavor profile generated by the Maillard reaction, producing a richer and more mellow caramel flavor.

[0044] Coating allows the reaction components (D-allulose, tagatose, D-xylose) and a small amount of additives (steviosides) to mix more evenly with the base material, thereby increasing the reaction stability and sweetness uniformity of the compound sweetener.

[0045] S4. Finished Product Packaging: Pack the compound sweeteners in different specifications according to market or customer requirements.

[0046] The application experiment of the compound sweetener in meat product baking in this embodiment: Fresh lean pork was uniformly cut into slices of 5.0cm × 5.0cm × 1.5cm. The meat slices were divided into four groups, with six replicates in each group:

[0047] Experimental Group 1: Meat slices were soaked in 6 wt% compound sweetener for 10 hours and then baked at 150℃.

[0048] Experimental Group 2: Meat slices were soaked in 4 wt% compound sweetener for 10 hours and then baked at 150℃;

[0049] Comparative Group 1: Meat slices soaked in 6 wt% sucrose for 10 hours and baked at 150℃;

[0050] Comparison Group 2: Meat slices were soaked in 6 wt% sucrose for 10 hours and baked at 165℃.

[0051] Before baking, use filter paper to absorb the moisture on the surface of the soaked meat slices. Use a colorimeter to measure the initial L (lightness), a (redness), and b (yellowness) values ​​at the center of the meat slices. Take the average L, a, and b values ​​of meat slices in the same group. Preheat the oven to 150℃ and place each group in the oven for baking experiments. Take them out every 10 minutes to measure the L, a, and b values, and calculate the total color difference ΔE at each time point using the initial values. A ΔE ≥ 30 is considered acceptable.

[0052] The experimental results are shown in Table 1 below:

[0053] Table 1: Results of meat product baking experiments

[0054]

[0055] As shown in Table 1, control group 1 began to show color change at 150℃, but did not achieve the optimal coloring effect. Control group 2, at a higher baking temperature (165℃), achieved a coloring effect comparable to experimental group 2, but required less product and a lower temperature. Both experimental groups 1 and 2 exhibited a rich caramel aroma and characteristic roasted meat flavor, without any unpleasant odors during sensory evaluation. Control groups 1 and 2 had a milder flavor, with a caramel taste, but lacked sufficient flavor; control group 2 had a slightly burnt taste. Therefore, the compound sweetener of this invention can achieve the optimal coloring effect at a lower temperature, in a shorter time, and with a smaller amount (even 4wt% can achieve the target within 40 minutes), reducing the amount by at least one-third.

[0056] Example 2:

[0057] The ratio of ingredients for the compound sweetener is as follows: 18 kg of D-allulose, 3 kg of tagatose, 5 kg of D-xylose, 22 kg of xylitol, 32 kg of solid maltitol, 32 kg of liquid maltitol, 12 kg of polydextrose, and 1 kg of steviol glycosides.

[0058] The preparation of compound sweeteners includes the following steps:

[0059] S1. Base material preparation: Xylitol, polydextrose, and solid maltitol are pulverized to a fineness of 100 mesh or higher. 22 kg of pulverized xylitol, 32 kg of solid maltitol, and 12 kg of polydextrose are weighed and mixed evenly to obtain 66 kg of base material. The base material is then fed into a fluidized bed granulator.

[0060] S2. Granulation: 32 kg of liquid maltitol is heated to 65°C and held at this temperature. Using liquid maltitol as a binder, it is sprayed onto the surface of the coated granules through a fluidized bed granulator to achieve spray granulation. The liquid maltitol has a refractive index of 75% and a purity of ≥50%. The granulation temperature is 60°C. After the liquid maltitol is fully fed, it is dried at 80°C for another 20 minutes.

[0061] S3. Coating: Weigh 18 kg of D-allulose, 3 kg of tagatose, 5 kg of D-xylose, and 1 kg of steviol glycosides according to the formula, and dissolve them in purified water to obtain a coating agent (35% refractive index). Spray the coating agent onto the surface of the granulated particles using a fluidized bed granulator to obtain the compound sweetener. The coating temperature is 80℃. After the coating agent is fed in, continue drying at 80℃ for 30 minutes, and then gradually reduce the inlet air temperature to room temperature to cool the compound sweetener to room temperature.

[0062] S4. Finished Product Packaging: Pack the compound sweeteners in different specifications according to market or customer requirements.

[0063] The application experiment of compound sweetener in baking pastries (biscuits) in this embodiment:

[0064] Basic recipe: 1kg low-gluten flour (sifted), 400g shortening, 100g egg liquid, 5g salt, 8g baking powder, 200g sweetener (the experimental group uses the compound sweetener of this invention, and the control group uses sucrose), and 150g drinking water.

[0065] Cookie preparation process: Shortening and sweetener were mixed evenly in a mixer at low speed. Egg liquid was added in batches, and mixing continued until emulsified. Low-gluten flour, baking powder, and salt were added and mixed into a dough. The dough was rolled out to a thickness of about 5mm, shaped using cookie cutters, and baked in a preheated oven. The baking test results are shown in Table 2 below.

[0066] Table 2: Results of the baking experiment for pastries (biscuits)

[0067] Group temperature time ΔE value Sensory evaluation (color and flavor) experimental group 150℃ 12min 28.5 It has a uniform color, an appealing golden hue, and a rich, caramelized flavor. control group 150℃ 12min 18.2 It has a light color, a pale yellow hue, and a very faint caramel aroma. experimental group 170℃ 10min 35.9 It has a reddish-brown color, even coloring, and a rich, smoky flavor. control group 170℃ 10min 27.3 It has a brownish-yellow color, the coloring is acceptable, it has a caramel flavor, and a slightly bitter taste.

[0068] As shown in Table 2, the baking parameters were 150℃, 12min and 170℃, 10min, respectively. Before baking, the lightness L, redness a, and yellowness b of the raw biscuit dough were measured with a colorimeter as initial values. After baking, the lightness L, redness a, and yellowness b of the central area of ​​the biscuit were measured with a colorimeter, and the total color difference ΔE relative to the raw biscuit dough was calculated.

[0069] As shown in Table 2, the total color difference of the compound sweetener of the present invention was higher than that of the control group at the same temperature. Therefore, the coloring speed and coloring effect of the compound sweetener of the present invention are superior to sucrose. At the same time, since the compound sweetener of the present invention contains a variety of functional sugar alcohols, its flavor is more mellow and layered, rather than a single caramel flavor.

[0070] Example 3:

[0071] The ratio of ingredients for the compound sweetener is as follows: 15 kg of D-allulose, 1 kg of tagatose, 2 kg of D-xylose, 20 kg of xylitol, 30 kg of solid maltitol, 30 kg of liquid maltitol, 10 kg of polydextrose, and 1.5 kg of steviol glycosides.

[0072] The preparation of compound sweeteners includes the following steps:

[0073] S1. Base material preparation: Xylitol, polydextrose, and solid maltitol are pulverized to a fineness of 100 mesh or higher. 20 kg of pulverized xylitol, 30 kg of solid maltitol, and 10 kg of polydextrose are weighed and mixed evenly to obtain 60 kg of base material. The base material is then fed into a fluidized bed granulator.

[0074] S2. Granulation: 30 kg of liquid maltitol is heated to 60°C and held at this temperature. Using liquid maltitol as a binder, it is sprayed onto the surface of the coated granules through a fluidized bed granulator to achieve spray granulation. The liquid maltitol has a refractive index of 75% and a purity of ≥50%. The granulation temperature is 70°C. After the liquid maltitol is fully fed, it is dried at 80°C for 10 minutes.

[0075] S3. Coating: Weigh 15 kg of D-allulose, 1 kg of tagatose, 2 kg of D-xylose, and 1.5 kg of steviol glycosides according to the formula and dissolve them in purified water to obtain a coating agent (30% refractive index). Spray the coating agent onto the surface of the granulated particles using a fluidized bed granulator to obtain the compound sweetener. The coating temperature is 60℃. After the coating agent is fed in, continue drying at 80℃ for 20 minutes, and then gradually reduce the inlet air temperature to room temperature to cool the compound sweetener to room temperature.

[0076] S4. Finished Product Packaging: Pack the compound sweeteners in different specifications according to market or customer requirements.

[0077] like Figure 1 As shown, the browning reaction experiment of the compound sweetener in brown beverages in this embodiment is as follows:

[0078] Prepare five test tubes (numbered 0-5). Add 10g of drinking water, 1.2g of skim milk powder, and a sweetener to each test tube. Mix well and let stand. Take a photo every 5 minutes to compare the color change. The experimental design for test tubes 0-5 is shown in Table 3 below.

[0079] Table 3: Experimental Design for Browning Reaction

[0080]

[0081] As shown in Table 3, group 0 is the blank group, group 1 uses the compound sweetener of this invention as the sweetener, groups 2-4 use the compound sweetener mixed with sucrose in different proportions as the sweetener, and group 5 uses sucrose as the sweetener. The experimental results are as follows: Figure 1 As shown, from Figure 1As can be seen, the colors of test tubes 0 and 5 remained largely unchanged, while the colors of test tubes 1 through 4 were essentially the same, gradually darkening over time. This demonstrates that sucrose cannot be used for coloring at room temperature and can only be used as a sweetener. Compound sweeteners, however, can undergo Maillard browning even at room temperature and can be used as both sweeteners and coloring agents in browned drinks.

[0082] The above embodiments are merely descriptions of preferred embodiments of the present invention and are not intended to limit the concept and scope of the present invention. Various modifications and improvements made to the technical solutions of the present invention by those skilled in the art without departing from the design concept of the present invention should fall within the protection scope of the present invention.

[0083] The technologies, shapes, and structures not described in detail in this invention are all known technologies.

Claims

1. A compound sweetener for food that can be colored at low temperatures, characterized in that, The raw material ratio by weight is as follows: 15-20 parts D-allulose, 1-5 parts tagatose, 2-8 parts D-xylose, 20-25 parts xylitol, 30-35 parts solid maltitol, 30-35 parts liquid maltitol, 10-14 parts polydextrose, and 0.5-1.5 parts steviol glycosides.

2. The method for preparing a low-temperature coloring compound sweetener for food according to claim 1, characterized in that, Includes the following steps: S1. Base material preparation: Xylitol, polydextrose and solid maltitol are pulverized to 100 mesh or more, and the pulverized materials are weighed according to the proportion, mixed evenly to obtain the base material, and the base material is put into the fluidized bed granulator. S2. Granulation: The liquid maltitol is heated to 60-70℃ and kept at that temperature. Using the liquid maltitol as a binder, the liquid maltitol is sprayed onto the surface of the base material through a fluidized bed granulator to perform spray granulation and obtain granulated particles. S3. Coating: Weigh D-allulose, steviol glycosides, tagatose, and D-xylose according to the formula and dissolve them in purified water to obtain a coating agent. Spray the coating agent onto the surface of the granulated particles through a fluidized bed granulator to obtain a compound sweetener. S4. Finished Product Packaging: Pack the compound sweeteners in different specifications according to market or customer requirements.

3. The method for preparing a low-temperature coloring compound sweetener for food according to claim 2, characterized in that, In step S2, the refractive index of liquid maltitol is 75%, and the purity of maltitol is ≥50%.

4. The method for preparing a low-temperature coloring compound sweetener for food according to claim 2, characterized in that, In step S2, the granulation temperature is 60-80℃, and after the liquid maltitol is fed in, drying continues at 80℃ for 10-20 minutes.

5. The method for preparing a low-temperature coloring compound sweetener for food according to claim 4, characterized in that, In step S3, the coating temperature is 60-80°C, the coating agent has a refractive index of 20-35%, and after the coating agent is fed, it continues to dry at 80°C for 20-30 minutes. Then, the air inlet temperature is gradually reduced to room temperature, thereby cooling the compound sweetener to room temperature.

6. The application of a food compound sweetener capable of low-temperature coloring according to any one of claims 1-5, characterized in that, The compound sweetener is used as a coloring agent in the baking of meat products.

7. The application of a food compound sweetener capable of low-temperature coloring according to any one of claims 1-5, characterized in that, The compound sweetener is used as a coloring agent and sweetener in the production of pastries.

8. The application of a food compound sweetener capable of low-temperature coloring according to any one of claims 1-5, characterized in that, The compound sweetener is used as a coloring agent and sweetener in the production of brown beverages.

Images