CN101112227B - Sugar for seasoning - Google Patents

Sugar for seasoning Download PDF

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Publication number
CN101112227B
CN101112227B CN2007100298519A CN200710029851A CN101112227B CN 101112227 B CN101112227 B CN 101112227B CN 2007100298519 A CN2007100298519 A CN 2007100298519A CN 200710029851 A CN200710029851 A CN 200710029851A CN 101112227 B CN101112227 B CN 101112227B
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percent
sugar
sucrose
fos
glucose
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CN2007100298519A
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CN101112227A (en
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冯志强
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Priority to CN2007100298519A priority Critical patent/CN101112227B/en
Priority to PCT/CN2007/003563 priority patent/WO2009023997A1/en
Publication of CN101112227A publication Critical patent/CN101112227A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/37—Halogenated sugars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Seasonings (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a functional liquid flavoring candy containing oligofructose; the flavoring candy comprises the following components calculated in weight percentage: oligofructose 34.8 percent to 79.6 percent, glucose is more than or equal to 0.01 percent, sucrose is more than or equal to 0.01 percent, fructose is more than or equal to 0.01 percent, and glucose plus sucrose plus fructose is less than or equal to 34.8 percent, Acesulfame-K 0.1 percent to 0.3 percent, sucralose 0 to 0.1 percent, and water 20 to 30 percent. The flavoring candy of the invention comprising the components ratio not only feels clearly sweet, but also is environmental friendly and has low heat, and properly supplements oligofructose Probiotics are helpful to human body.

Description

A kind of seasoning sugar
Technical field
The present invention relates to a kind of seasoning sugar, particularly a kind of functional liquid seasoning sugar that contains FOS.
Coffee, milk etc. need to add seasoning sugar to reach suitable sugariness and mouthfeel usually, overwhelming majority seasoning sugar is made by white granulated sugar, brown sugar, its main component is sucrose and glucose, after taking in, such seasoning sugar can directly be absorbed by the body, can directly change into heat and improve blood sugar concentration, absorb these sugars too much and can cause various disease conditions such as obesity, in addition, some the elderlys or diabetes patient, sucrose and glucose should not be taken in, the specific demand of this class special population can not be satisfied so this kind principal component is the seasoning sugar of sucrose and glucose.In order to solve the problem of white granulated sugar, brown sugar high heat, satisfy the specific demand of special population, people directly make so-called generation sugar with the sweetener of chemical synthesis, though sugar directly do not absorb by human body and do not change into heat in generations these, but owing to it is made by the chemical synthesis industrial production, mouthfeel is relatively poor, and it contains the chemical reaction accessory substance of trace, long-term eating may be brought bad influence to health, even also may be carcinogenic.
Summary of the invention
The object of the invention is a kind of functional liquid seasoning sugar that contains FOS, and not only mouthfeel is fresh and sweet for this seasoning sugar, and health environment-friendly, heat are low, can also replenish the FOS prebiotics to the human body beneficial rightly.
Seasoning sugar provided by the present invention, percentage composition comprises following composition by weight:
FOS 34.8%-79.6%;
Pu Tao Tang ≧ 0.01%, Zhe Tang ≧ 0.01%, Guo Tang ≧ 0.01%,
And glucose+sucrose+Guo Tang ≦ 34.8%;
Acesulfame potassium 0.1-0.3%;
Sucralose 0-0.1%;
Water: 20-30%.
In mentioned component, (fructooligsacchride FOS), is to pass through β-1 by sucrose and 1～3 fructosyl to FOS, the ketose (GF2) of the fructosyl be combined in 2 glycosidic bonds and the sucrose, Nystose (GF3) and GF4 class carbohydrate general names such as (GF4).FOS is a kind of desirable water-soluble dietary fiber, is again the super strong functional Oilgosaccharkdes simultaneously, is not absorbed by the body after edible, by beneficial bacterium utilization such as Bifidobacterium and promote its propagation, reduces harmful bacteria in large intestine.A large number of experiments show that, take in an amount of FOS every day, Bifidobacterium quantity propagation can reach 10-100 doubly in the enteron aisle, generates organic acids such as lactic acid to the human body beneficial, acetic acid, propionic acid, butyric acid simultaneously, produces the effect of multiple beneficial in health then.
In the prescription of above-mentioned seasoning sugar, contained glucose, sucrose, fructose can be when extracting FOS from biological raw material, are extracted altogether with FOS to produce; Also can add separately according to said ratio.
In above-mentioned prescription, water is the whole sugared matrix that is in harmonious proportion, and it makes each composition to fuse preferably is one, makes that the sugared fresh and sweet profit of mediation is refreshing.
The main component that percentage composition is filled a prescription for the present invention greater than 34.8% FOS, it makes seasoning sugar of the present invention become can to replenish the functional seasoning sugar of needed by human body prebiotics, but, the sweet taste of FOS own is atomic, glucose, sucrose, though fructose is to bring certain sweet taste, but monose and disaccharide that these three kinds of sugar are trophism, heat can directly be provided and improve blood sugar, in order to reach purpose of the present invention, the content of these three kinds sugar compositions must be controlled at reduced levels, thereby causes FOS to add that the composition sweet taste of these three kinds of sugar is still not high.In addition, test data shows, in the mixture of the composition of FOS and glucose, sucrose, fructose, the content of FOS is high more, its overall sugariness can be low more, and when FOS when content is 55% in this mixture, the sugariness of whole mixture only is 0.6 of a suitable sucrose, when FOS content was 95%, the sugariness of whole mixture only was 0.3 of a suitable sucrose.Like this, iff forming by FOS and glucose, sucrose, fructose when being in harmonious proportion sugar, want the sugariness that reaches suitable, the user must add this and be in harmonious proportion sugared consumption, the intake of FOS is increased, can not get absorbing or causing the enteron aisle side reaction.
Based on above difficult point, in the screening of the applicant to multiple sweetener, find by repetition test, more a spot of acesulfame potassium, Sucralose add when above FOS, glucose, sucrose, fructose and water form liquid syrup, not only can improve overall sweetness to proper level, and acesulfame potassium, Sucralose can be with FOS and glucose, sucrose, fructose be on the sense of taste and chemically have extraordinary compatible ability, makes whole seasoning sugar have clear and rich sweet taste.Simultaneously, acesulfame potassium, Sucralose are having again not by intestinal absorption of high sugariness, the non-nutritive sweetener that tool is more low in calories, and its adding is not understood yet and is brought heat more, can not cause that blood sugar increases, and can be fit to the specific demand of special population.
Adopt the provided by the present invention liquid seasoning sugar of above composition proportion, between the various compositions on the sense of taste and chemically have an extraordinary compatible ability, various compositions are compatible to one, make that seasoning sugar mouthfeel is clear and rich, and the consumption of various compositions is suitable, the sugariness that is had is fit to, the user had both been replenished obtain an amount of FOS prebiotics, can guarantee to use food such as milk that this seasoning sugar transfers or coffee to have suitable sugariness again, simultaneously because it contains less dextrose plus saccharose, edible its not only can avoid taking in too much heat, also can not cause blood sugar to raise, can satisfy those should not sucrose and the elderly of glucose or diabetes patient to the specific demand of seasoning sugar.
The specific embodiment
Seasoning sugar provided by the present invention, it can be implemented by following embodiment, but following embodiment is not a limitation of the invention.
Embodiment 1
The seasoning sugar that present embodiment provided, percentage composition comprises following composition by weight:
Water: 30.00%; FOS 66.35%; Glucose, sucrose, fructose total content are 3.40%, and the other content of its each sugar is more than or equal to 0.01%; Acesulfame potassium 0.20%, Sucralose 0.05%;
Above each composition fully is in harmonious proportion.
Embodiment 2
The seasoning sugar that present embodiment provided, percentage composition comprises following composition by weight:
Water: 30%; FOS 56.00%; Glucose, sucrose, fructose total content are 13.65%, and the other content of its each sugar is more than or equal to 0.1%; Acesulfame potassium 0.25%, Sucralose 0%;
Above each composition fully is in harmonious proportion.
Embodiment 3
The seasoning sugar that present embodiment provided, percentage composition comprises following composition by weight:
Water: 30%; FOS 35.00%; Glucose, sucrose, fructose total content are 34.90%, and the other content of its each sugar is more than or equal to 0.01%; Acesulfame potassium 0.10%, Sucralose 0%;
Above each composition fully is in harmonious proportion.
Clarification and uniformity test
Test procedure: the composition proportion by last three embodiment is joined sample, and sample thief liquid 30m l as for bright place, observes color and luster, behind the suspended impurity in colourless, clean, dry specimen cup respectively.
Experimental result: color and luster homogeneous, no suspended impurity.
The sugariness test
Test procedure: the composition proportion by last three embodiment is joined sample, and sucrose 6 is dissolved in the 30m l distilled water, and sample thief and sucrose solution 30ml are in colourless, clean, dry specimen cup respectively, as for bright place, observe color and luster, behind definite no external suspended impurity, get an amount of sample and put into mouth, taste.
Experimental result: the clear and rich sweetness of three embodiment samples, comfortable taste.
Sugariness test result such as following table:
Sample Sugariness
Sucrose solution 1.0
Embodiment 1 seasoning sugar 0.9
Embodiment 2 seasoning sugar 1.0
Embodiment 3 seasoning sugar 1.1
Adopt the liquid seasoning sugar of above composition proportion, between the various compositions on the sense of taste and chemically have an extraordinary compatible ability, be dissolved in one, make that its mouthfeel is clear and rich, and the consumption of various compositions is suitable, the sugariness that is had is fit to, the user had both been replenished obtain an amount of FOS prebiotics, can guarantee to use food such as milk that this seasoning sugar transfers or coffee to have suitable mouthfeel and sugariness again, its contained trophism sugar composition is few, can satisfy the specific (special) requirements of special population to seasoning sugar.
Should be pointed out that except that above three embodiment, the liquid seasoning sugar that provides of the present invention percentage composition by weight comprises following composition: water: 20.00%; FOS 79.60%; Glucose, sucrose, fructose total content are 0.30%, and the other content of its each sugar is equal to 0.01%; Acesulfame potassium 0.10%; Sucralose 0%.
Also percentage composition comprises following composition by weight: water 25.00%; FOS 66.35%; Glucose, sucrose, fructose total content are 8.25%, and the other content of its each sugar is greater than 0.01%; Acesulfame potassium 0.25%; Sucralose 0.05%.
Also percentage composition comprises following composition water by weight: 25.00%; FOS 40.00%; Glucose, sucrose, fructose total content are 34.8%, and the other content of its each sugar is greater than 0.01%; Acesulfame potassium 0.10%; Sucralose 0.10%.
Also percentage composition comprises following composition water by weight: 30.00%; FOS 34.8%; Glucose, sucrose, fructose total content are 34.8%, and the other content of its each sugar is greater than 0.01%; Acesulfame potassium 0.3%, Sucralose 0.1%.

Claims (3)

1. seasoning sugar is characterized in that percentage composition consists of by weight:
FOS 34.8%-79.6%;
Glucose 〉=0.01%, sucrose 〉=0.01%, fructose 〉=0.01%;
And glucose+sucrose+fructose≤34.8%;
The close 0.1-0.3% in Ansai, Sucralose 0-0.1%;
Water: 20-30%.
2. a kind of seasoning sugar according to claim 1 is characterized in that percentage composition consists of by weight:
FOS 56.0%-79.6%;
Glucose 〉=0.01%, sucrose 〉=0.01%, fructose 〉=0.01%;
And glucose+sucrose+fructose≤16.0%;
The close 0.1-0.3% in Ansai, Sucralose 0.01-0.1%;
Water: 20-30%.
3. a kind of seasoning sugar according to claim 1 is characterized in that percentage composition consists of by weight:
FOS 63%-79.6%;
Glucose 〉=0.01%, sucrose 〉=0.01%, fructose 〉=0.01%;
And glucose+sucrose+fructose≤8%;
The close 0.1-0.3% in Ansai, Sucralose 0.01-0.1%;
Water: 20-30%.
CN2007100298519A 2007-08-23 2007-08-23 Sugar for seasoning Active CN101112227B (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN2007100298519A CN101112227B (en) 2007-08-23 2007-08-23 Sugar for seasoning
PCT/CN2007/003563 WO2009023997A1 (en) 2007-08-23 2007-12-12 A flavoring sugar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2007100298519A CN101112227B (en) 2007-08-23 2007-08-23 Sugar for seasoning

Publications (2)

Publication Number Publication Date
CN101112227A CN101112227A (en) 2008-01-30
CN101112227B true CN101112227B (en) 2011-01-12

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WO (1) WO2009023997A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599465A (en) * 2012-03-09 2012-07-25 张维 Low-calorie low-cost syrup and making method thereof
GB201709865D0 (en) * 2017-06-20 2017-08-02 Sugarfayre Ltd Sugar Paste
CN111657477B (en) * 2020-07-13 2023-10-20 广西工业职业技术学院 Preparation method of sweet flavoring based on sucrose

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1160769A (en) * 1996-06-21 1997-10-01 叶斯信 Preparation process of oligosaccharide fructose
US20020025366A1 (en) * 1996-12-20 2002-02-28 Martin Jager Method for increasing the sweetening power and enhancing the taste of a mixture of extremely powerful sweetening agents
CN1099846C (en) * 1999-12-09 2003-01-29 北京恒毅利科贸有限责任公司 Method for preparing granular flavouring enriched food and its product
CN1562049A (en) * 2004-04-02 2005-01-12 聂四平 Use of oligofructose in preparing medicine for treating and preventing vaginitis

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Publication number Publication date
CN101112227A (en) 2008-01-30
WO2009023997A1 (en) 2009-02-26

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