CN102144769A - Method for preparing novel high-intensity sweetener - Google Patents
Method for preparing novel high-intensity sweetener Download PDFInfo
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- CN102144769A CN102144769A CN201110040764XA CN201110040764A CN102144769A CN 102144769 A CN102144769 A CN 102144769A CN 201110040764X A CN201110040764X A CN 201110040764XA CN 201110040764 A CN201110040764 A CN 201110040764A CN 102144769 A CN102144769 A CN 102144769A
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Abstract
The invention discloses a method for preparing a novel high-intensity sweetener. The method comprises the following steps of: mixing and dissolving aspartame and o-sulfonylbenaylsuamine which serve as raw materials into water; adding hydrochloric acid solution; stirring until solid is completely dissolved; stirring again to generate white precipitate; filtering the precipitate; and placing the precipitate into a vacuum drying box to perform vacuum drying to obtain a novel high-intensity sweetener composite sweet preparation product. The preparation product has yield of 91 percent, pure sweet taste, mouthfeel similar to that of cane sugar and sweetness of about 500 times that of the cane sugar, and obviously improves heat resistance and acid resistance compared with the aspartame. The method has the advantages of simple process, high product purity, low production cost and the like, and is very suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of preparation method of high sweetener, be specially a kind of novel high sweetener---the preparation method of " multiple sweet " belongs to food processing technology field.
Background technology
Sweetener is to instigate food to present the food additive of sweet taste.Sweetener divides according to the source can be divided into natural sweetener and artificial synthesis edulcorant, the main at present sweetener that uses mainly is a high sweetener, their sugariness is very high, calorific value is very low, and some does not participate in metabolism again, and is useful to patients such as obesity, hypertension, diabetes, carious teeth, have efficient, economic dispatch advantage again in addition, usually functional sweetener is the important component part in the sweetener, particularly is widely used in the soft-drink industry at food.Very high security, the good sense of taste, advantages of higher stability, better water solubility, lower price are the characteristics that desirable sweetener should possess.
O-benzoic sulfimide popular name asccharin is the most ancient sweetener.Asccharin was found by U.S. scientist in 1878, was accepted by food industry circle and consumer soon.The sugariness of asccharin is 300 times to 500 times of sucrose, and it is not absorbed by body metabolism, and is all very stable in various food productions.Shortcoming is a weak flavor, has the back bitter, and this makes its application be subjected to certain limitation.And the use of Aspartame is more extensive relatively in the present functional sweetener, the advantage of Aspartame is: safe, sweet taste is pure, and mixing with sucrose or other sweeteners to use has cooperative effect, mix with essence and to have splendid synergy, its protein component can be absorbed decomposition by the human body natural.Aspartame is to acid, hot less stable, and the phenylalanine or two of the facile hydrolysis generation bitter taste croak ketone of tremnbling in strong acid and strong base or when high temperature heat is not suitable for making temperature greater than bakery product and peracid food such as 150 ℃ bread, biscuit, cakes.
Because the cooperative effect of Aspartame is more obvious; can mix with other sweetener and use synergy; if can be with the advantages of Aspartame and o-benzoic sulfimide; produce corresponding sweetener-sweetener salt (we claim that it is " multiple sweet "); increase its stability, its purposes can be more extensive.
Summary of the invention
The objective of the invention is to solve the weak flavor that existing sweetener has, has the back bitter, the problem to sour, hot less stable that has for a kind of preparation method of novel high sweetener is provided.
The objective of the invention is to be achieved through the following technical solutions.
A kind of preparation method of novel high sweetener; with Aspartame and o-benzoic sulfimide is raw material; mixed dissolution is in water; add hydrochloric acid solution then; be stirred to solid and dissolve fully, and then stir and to produce white precipitate again, with sedimentation and filtration; put into vacuum drying chamber and carry out vacuum drying, can obtain the multiple sweet preparation of novel high sweetener.
The preparation method of above-mentioned novel high sweetener, its concrete steps are as follows:
1) with Aspartame and o-benzoic sulfimide be raw material according to 1: the mixed in molar ratio of 0.5-1.5, be dissolved in the water, the mol ratio of solid and water is 1: 15-25 mixes.
2) hydrochloric acid solution of adding 2%-20% in mixed liquor does not stop to be stirred to mixture and dissolves fully, continues then to stir until there being a large amount of precipitations to produce.
3) with above-mentioned precipitation water filtration and washing, the precipitation that obtains is put into 28 ℃ of-45 ℃ of vacuum drying of vacuum drying chamber, and be 12-22 hour drying time, takes out dry precipitation and can obtain again sweet preparation.
Technical scheme of the present invention has following beneficial effect: 1, this preparation productive rate can reach 91%, and sweet taste is pure, and the mouthfeel similar to sucrose arranged, and sugariness is about 500 times of sucrose, compares heat-resisting and acidproof performance with Aspartame and all is significantly improved; 2) have advantages such as technology is simple, product purity is high, production cost is low, be fit to very much suitability for industrialized production.
The specific embodiment
Further set forth technical characterstic of the present invention below in conjunction with specific embodiment, its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention:
Embodiment 1
With the o-benzoic sulfimide mixed dissolution of 1.6 kilograms Aspartames and 2.1 kilograms in 1 liter water; mix; add 12% hydrochloric acid then; ceaselessly stir until dissolving fully; continue to stir the precipitation that a large amount of whites are arranged then and produce, precipitation is leached, water flushing precipitation; put into 35 ° dry 15 hours of vacuum drying chamber, obtain the multiple sweet preparation about 3.36 kilograms.The multiple sweet sample productive rate that obtains is 90.8%, and sweet taste is pure, and the mouthfeel similar to sucrose arranged, and sugariness is about about 500 times of sucrose, and stability is significantly improved than Aspartame.
Embodiment 2
With the o-benzoic sulfimide mixed dissolution of 3.0 kilograms Aspartames and 4.0 kilograms in 2 liters water; mix; add 8% hydrochloric acid then; ceaselessly stir until dissolving fully; the transparent back of solution is continued to stir the precipitation that a large amount of whites are arranged and is produced; precipitation is leached, put into 40 ° dry 20 hours of vacuum drying chamber, obtain the multiple sweet preparation about 6.2 kilograms.The multiple sweet sample productive rate that obtains is 88.6%, and sweet taste is pure, and the mouthfeel similar to sucrose arranged, and sugariness is about about 500 times of sucrose, and stability is better than Aspartame.
Embodiment 3
With the o-benzoic sulfimide mixed dissolution of 15 kilograms Aspartames and 22 kilograms in 10 liters water; mix; add 10% hydrochloric acid then; ceaselessly stir until dissolving fully; continuing to stir the precipitation that a large amount of whites are arranged produces; leach precipitation, put into 35 ° dry 24 hours of vacuum drying chamber, obtain the multiple sweet preparation about 32.9 kilograms.The multiple sweet sample productive rate that obtains is 88.9%, and sweet taste is pure, and mouthfeel is similar with sucrose, and sugariness is about about 500 times of sucrose, and stability has raising than Aspartame, and heat-resisting and acidproof performance is all more stable.
Embodiment 4
With the o-benzoic sulfimide mixed dissolution of 31 kilograms Aspartames and 39 kilograms in 20 liters water; mix; add 8% hydrochloric acid then; ceaselessly stir until dissolving fully; continuing to stir the precipitation that a large amount of whites are arranged then produces; precipitation is leached, put into 40 ° dry 20 hours of vacuum drying chamber, obtain the multiple sweet preparation about 63.7 kilograms.The multiple sweet sample productive rate that obtains is 91.0%, and sweet taste is pure, and the mouthfeel similar to sucrose arranged, and sugariness is about about 500 times of sucrose, and stability is significantly improved than Aspartame, and heat-resisting and acidproof performance all has raising.
Claims (4)
1. the preparation method of a novel high sweetener, it is characterized in that: concrete steps are as follows:
1) with Aspartame and o-benzoic sulfimide be raw material according to 1: the mixed in molar ratio of 0.5-1.5, be dissolved in the water, mix;
2) in mixed liquor, add hydrochloric acid solution, do not stop to be stirred to mixture and dissolve fully, continue then to stir until there being a large amount of precipitations to produce;
3) with above-mentioned precipitation water filtration and washing, the precipitation that obtains is put into the vacuum drying chamber vacuum drying, takes out dry precipitation and can obtain again sweet preparation.
2. the preparation method of novel high sweetener according to claim 1, it is characterized in that: in the step 1), the mol ratio of described solid and water is 1: 15-25.
3. the preparation method of novel high sweetener according to claim 1 is characterized in that: step 2) in, the concentration of described hydrochloric acid is 2%-20%.
4. the preparation method of novel high sweetener according to claim 1, it is characterized in that: in the step 3), described vacuum drying chamber temperature is 28 ℃-45 ℃, and be 12-22 hour drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110040764XA CN102144769A (en) | 2011-02-18 | 2011-02-18 | Method for preparing novel high-intensity sweetener |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110040764XA CN102144769A (en) | 2011-02-18 | 2011-02-18 | Method for preparing novel high-intensity sweetener |
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| CN102144769A true CN102144769A (en) | 2011-08-10 |
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| CN201110040764XA Pending CN102144769A (en) | 2011-02-18 | 2011-02-18 | Method for preparing novel high-intensity sweetener |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155995A (en) * | 1995-10-11 | 1997-08-06 | 荷兰加甜剂公司 | Sweetener salt |
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2011
- 2011-02-18 CN CN201110040764XA patent/CN102144769A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155995A (en) * | 1995-10-11 | 1997-08-06 | 荷兰加甜剂公司 | Sweetener salt |
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Application publication date: 20110810 |