CN101480239A - Local flavor isomaltose hypgather pulp and preparation method thereof - Google Patents
Local flavor isomaltose hypgather pulp and preparation method thereof Download PDFInfo
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- CN101480239A CN101480239A CNA2009100458131A CN200910045813A CN101480239A CN 101480239 A CN101480239 A CN 101480239A CN A2009100458131 A CNA2009100458131 A CN A2009100458131A CN 200910045813 A CN200910045813 A CN 200910045813A CN 101480239 A CN101480239 A CN 101480239A
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- oligoisomaltose
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Abstract
The invention relates to a flavorful galacto-iso-maltose syrup which comprises galacto-iso-maltose syrup, high sweetener, food flavors, food pigment, potassium sorbate and color fixative, and the mass proportion of the same is 900-1100:1-3:0-5:0-1:0.05-10:0-0.5. The flavorful galacto-iso-maltose syrup is prepared by the following steps: the high sweetener, the food flavors, the food pigment, the potassium sorbate and the color fixative are added to the galacto-iso-maltose syrup according to the mass proportion, are stirred uniformly and are pasteurized and filled. The preparation method is simple to operate, has low cost, is suitable for industrialized production, and the flavorful galacto-iso-maltose syrup has the same sugar content as cane sugar, is convenient to use, enriches the choices of consumers for sugar and particularly satisfies the sweet taste requirements of beauty lovers and diabetic patients and the like avoid eating sugar.
Description
Technical field
The invention belongs to the preparation field of oligoisomaltose slurry, particularly relate to a kind of local flavor oligoisomaltose slurry and preparation method thereof.
Background technology
Sweet taste is a kind of sense of taste of pleasant, the general sweet tooth of China people, but there are some crowds to comprise that diabetic, hypertension, coronary heart disease, high fat of blood, overweight people etc. can not or be not suitable for the sugar on the ordinary meanings such as edible sucrose, maltose, glucose.Oligoisomaltose is meant that glucosyl group is with α-1, the monose number of 6 glycosidic bond be combined intos is at 2～6 class compound sugar that do not wait, its Main Ingredients and Appearance is isomaltose, panose, Isomaltotriose and different maltotetraose etc., it is a kind of functional oligose, has good physiological function, comprise direct physiological function and indirect physiological function, after a connection function referred to the einnehmen function compound sugar, Bifidobacterium significantly bred the many positive physiological function of generation in the intestines.The direct physiological function of oligoisomaltose:
(1) low in calories
The glycosidic bond of oligoisomaltose can not be difficult to digest and assimilate after ingesting by the digestive ferment hydrolysis in the human body, thereby energy value is very low or be zero.Basically do not increase blood sugar, blood fat, can effectively prevent and treat obesity, hypertension, diabetes etc.
(2) the water-soluble dietary fiber effect is arranged
Oligoisomaltose also is a kind of low-molecular-weight dietary fiber, and compared following advantage with general dietary fiber: sweet taste is mellow and full soft, and better tissues structure and mouthfeel characteristic are arranged; Soluble in water, easy to use, and do not influence the original character of food; In recommended range, can not cause diarrhoea; Whole intestines use is remarkable etc.
(3) low carious tooth
Carious tooth is mainly caused by streptococcus mutans, studies show that the glucosyl transferase that streptococcus mutans produces in a large number, compound sugar can not be resolved into adhesive monose such as glucose, fructose, galactolipin etc., the lactic acid that generates from functional oligose of streptococcus mutans is also obviously than the little lactic acid that generates from non-functional compound sugar sucrose, lactose, so oligoisomaltose is a kind of low carious tooth sugar products in addition.
(4) profitable strain Bifidobacterium propagation in the enteron aisle
Oligoisomaltose is not decomposed by acid and enzyme by alimentary canal, and directly entering large intestine is the Bifidobacterium utilization, and Bifidobacterium is increased sharply.Studies show that take in 2～10g compound sugar every day after lasting several weeks, Bifidobacterium on average increases by 7.5 times in people's enteron aisle.
In addition, the indirect physiological function of oligoisomaltose has: 1. suppress pathogen; 2. the generation of Toxic metabolism and harmful enzyme; 3. prevent diarrhoea and constipation; 4. reduce serum cholesterol; 5. liver function protecting; 6. the effect that brings high blood pressure down; 7. improve immunity of organisms, antitumor; 8. nutrient absorbs facilitation, produces nutrient; 9. the improvement effect of blood glucose value.
Thus, visible is the abreast of the times development of primary raw material development of new sugar products, people's needs with the oligoisomaltose.
Summary of the invention
Technical problem to be solved by this invention provides a kind of local flavor oligoisomaltose slurry and preparation method thereof, this preparation method is simple to operate, cost is low, be suitable for suitability for industrialized production, local flavor oligoisomaltose slurry sugariness of the present invention is suitable with sucrose, easy to use, enriched the selection of consumer to sugar, satisfied like to be beautiful personage and diabetic etc. and avoided the demand of sugared crowd sweet taste.
A kind of local flavor oligoisomaltose slurry of the present invention, its component comprises: oligoisomaltose slurry, high sweetener, flavoring essence, food coloring, potassium sorbate and color stabilizer, its mass ratio is: 900～1100:1～3:0～5:0～1:0.05～10:0～0.5.
The mass ratio of described each component is 900:1:5:0.5:5:0.5.
The mass ratio of described each component is 1000:3:2.5:1:10:0.25.
The mass ratio of described each component is 1100:1.5:0:0:0.05:0.
Described high sweetener is Sucralose, Aspartame or its both mixture.
Described oligoisomaltose slurry provides for Shandong Bailong Chuangyuan Bio-tech Co., Ltd., IMO-90 type oligoisomaltose slurry;
Described flavoring essence provides for the Guangzhou City Meiyi Spice Co., Ltd;
Described food coloring provides for Shanghai Jia Hui Fine Chemical Co., Ltd;
Described color stabilizer is the universal color stabilizer of HA-sun-proof, and the strong hawk food science and technology research institute in Shanghai provides;
The preparation method of a kind of local flavor oligoisomaltose slurry of the present invention, comprise: high sweetener, flavoring essence, food coloring, potassium sorbate and color stabilizer are joined in the oligoisomaltose slurry according to the above ratio successively, stir, carry out pasteurize, can, promptly.
Beneficial effect
(1) local flavor oligoisomaltose slurry sugariness of the present invention is suitable with sucrose, easy to use, has enriched the selection of consumer to sugar, has satisfied like to be beautiful personage and diabetic etc. and has avoided the demand of sugared crowd to sweet taste;
(2) this preparation method is simple to operate, and cost is low, is suitable for suitability for industrialized production.
The specific embodiment
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.Should be understood that in addition those skilled in the art can make various changes or modifications the present invention after the content of having read the present invention's instruction, these equivalent form of values fall within the application's appended claims institute restricted portion equally.
Embodiment 1
Take by weighing oligoisomaltose slurry 900g and put into container, stand-by; Take by weighing Sucralose 1.0g respectively, flavoring essence 5g, food coloring 0.5g, potassium sorbate 5g and color stabilizer 0.5g, above-mentioned additive add in the oligoisomaltose slurry successively and stir, and pasteurize then, can get local flavor oligoisomaltose slurry finished product.
Embodiment 2
Take by weighing oligoisomaltose slurry 1000g and put into container, stand-by; Take by weighing Aspartame 3g respectively, flavoring essence 2.5g, food coloring 1g, potassium sorbate 10g and color stabilizer 0.25g; Above-mentioned additive adds in the oligoisomaltose slurry successively and stirs, and pasteurize then, can get local flavor oligoisomaltose slurry finished product.
Embodiment 3
Take by weighing oligoisomaltose slurry 1100g and put into container, stand-by; Take by weighing Sucralose 1.5g respectively, flavoring essence 0g, food coloring 0g, potassium sorbate 0.05g and color stabilizer 0g; Above-mentioned additive adds in the oligoisomaltose slurry successively and stirs, and pasteurize then, can get local flavor oligoisomaltose slurry finished product.
Claims (6)
1. a local flavor oligoisomaltose is starched, its component comprises: oligoisomaltose slurry, high sweetener, flavoring essence, food coloring, potassium sorbate and color stabilizer, its mass ratio is: 900～1100:1～3:0～5:0～1:0.05～10:0～0.5.
2. a kind of local flavor oligoisomaltose slurry according to claim 1, it is characterized in that: the mass ratio of described each component is 900:1:5:0.5:5:0.5.
3. a kind of local flavor oligoisomaltose slurry according to claim 1, it is characterized in that: the mass ratio of described each component is 1000:3:2.5:1:10:0.25.
4. a kind of local flavor oligoisomaltose slurry according to claim 1, it is characterized in that: the mass ratio of described each component is 1100:1.5:0:0:0.05:0.
5. a kind of local flavor oligoisomaltose slurry according to claim 1, it is characterized in that: described high sweetener is Sucralose, Aspartame or its both mixture.
6. the preparation method of local flavor oligoisomaltose slurry, comprise: high sweetener, flavoring essence, food coloring, potassium sorbate and color stabilizer are joined in the oligoisomaltose slurry according to the above ratio successively, stir, carry out pasteurize, can, promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100458131A CN101480239A (en) | 2009-01-23 | 2009-01-23 | Local flavor isomaltose hypgather pulp and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100458131A CN101480239A (en) | 2009-01-23 | 2009-01-23 | Local flavor isomaltose hypgather pulp and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101480239A true CN101480239A (en) | 2009-07-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009100458131A Pending CN101480239A (en) | 2009-01-23 | 2009-01-23 | Local flavor isomaltose hypgather pulp and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087794A (en) * | 2017-05-16 | 2017-08-25 | 江苏片山食品有限公司 | A kind of rare syrup of feature and preparation method thereof |
| CN109645447A (en) * | 2018-05-24 | 2019-04-19 | 山东金田生物科技有限公司 | A kind of Syrup without cane sugar and preparation method thereof |
-
2009
- 2009-01-23 CN CNA2009100458131A patent/CN101480239A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087794A (en) * | 2017-05-16 | 2017-08-25 | 江苏片山食品有限公司 | A kind of rare syrup of feature and preparation method thereof |
| CN109645447A (en) * | 2018-05-24 | 2019-04-19 | 山东金田生物科技有限公司 | A kind of Syrup without cane sugar and preparation method thereof |
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| C12 | Rejection of a patent application after its publication | ||
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Application publication date: 20090715 |