CN103766697A - Sugar-free sweetener and preparation method thereof - Google Patents
Sugar-free sweetener and preparation method thereof Download PDFInfo
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- CN103766697A CN103766697A CN201410006793.8A CN201410006793A CN103766697A CN 103766697 A CN103766697 A CN 103766697A CN 201410006793 A CN201410006793 A CN 201410006793A CN 103766697 A CN103766697 A CN 103766697A
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 34
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000019408 sucralose Nutrition 0.000 claims abstract description 29
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 27
- 239000004376 Sucralose Substances 0.000 claims abstract description 19
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 19
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 17
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 7
- 239000007921 spray Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000005507 spraying Methods 0.000 claims description 28
- 239000003643 water by type Substances 0.000 claims description 12
- 239000003595 mist Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 229920001542 oligosaccharide Polymers 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 8
- 229930006000 Sucrose Natural products 0.000 abstract description 8
- 239000005720 sucrose Substances 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 3
- 235000021096 natural sweeteners Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000009967 tasteless effect Effects 0.000 abstract description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- 239000001512 FEMA 4601 Substances 0.000 description 2
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- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 235000019203 rebaudioside A Nutrition 0.000 description 2
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- 229910001220 stainless steel Inorganic materials 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- GHBNZZJYBXQAHG-KUVSNLSMSA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8s,9r,10r,11r,13r,14s,17r)-17-[(2r,5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-3-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H](CC[C@@H](C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@H]3[C@]2(C)CC1)C)C(C)(C)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GHBNZZJYBXQAHG-KUVSNLSMSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- NFZYDZXHKFHPGA-QQHDHSITSA-N Chikusetsusaponin-V Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@H]1O[C@H]1CC[C@]2(C)[C@H]3CC=C4[C@@]([C@@]3(CC[C@H]2C1(C)C)C)(C)CC[C@]1(CCC(C[C@H]14)(C)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O NFZYDZXHKFHPGA-QQHDHSITSA-N 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 241001634499 Cola Species 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- QDYPTQWAAOGCJD-UHFFFAOYSA-N Huzhangoside A Natural products OC1C(C)OC(OC2C(OCC(O)C2O)OC2C(C3C(C4C(C5(CCC6(CCC(C)(C)CC6C5=CC4)C(O)=O)C)(C)CC3)(C)CC2)(C)C)C(O)C1OC1OCC(O)C(O)C1O QDYPTQWAAOGCJD-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000021443 coca cola Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- TVJXHJAWHUMLLG-UHFFFAOYSA-N mogroside V Natural products CC(CCC(OC1OC(COC2OC(CO)C(O)C(O)C2OC3OC(CO)C(O)C(O)C3O)C(O)C(O)C1O)C(C)(C)O)C4CCC5(C)C6CC=C7C(CCC(OC8OC(COC9OC(CO)C(O)C(O)C9O)C(O)C(O)C8O)C7(C)C)C6(C)C(O)CC45C TVJXHJAWHUMLLG-UHFFFAOYSA-N 0.000 description 1
- 235000021444 pepsi cola Nutrition 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
Images
Classifications
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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
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- 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
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a sugar-free sweetener which comprises the following raw materials in parts by mass: 25-30 parts of sorbitol, 5-10 parts of xylooligosaccharide, 10-43 parts of maltodextrin and 5-20 parts of sucralose. The invention also discloses a preparation method of the sugar-free sweetener. According to the sugar-free sweetener disclosed by the invention, a multi-point spray process combining a unique formula and an advanced negative-pressure fluidized bed fluidizing technology is adopted, and a chemical sweetener and a natural sweetener are combined; the sweetness of the product is 50-250 times that of common sucrose, and the product is tasteless, colorless, easy to dissolve in water and convenient to use; the preparation process is scientific, simple and easy to operate and very suitable for large-scale production.
Description
Technical field
The present invention relates to a kind of sweetening agent, be specifically related to a kind of sugar-free sweetener and preparation method thereof.
Background technology
Sweetener is also all very universal in family, supermarket, cafe, fast food restaurant etc.Worldwide sweetener replaces sugar, and over nearly 20 years, rising is rapidly also because people have known the harm of sugar to human body.In modern diet, sugar is ubiquitous, and the slight cola of a tank just contains the sucrose of 40 grams, so reduce sugared intake, prophylactic generation has been the problem that can not omit.Sweetener is as the existing history for a long time of generation sugar.Sweetener is visible everywhere in beverage industries, for example large-scale beverage industries Coca-Cola, and Pepsi Colas etc. have the same money beverage of two types, and a kind of is sugaring, and another kind adds sweetener.
Sweetener is divided into sweetener that chemical reaction makes and natural sweetener, Sucralose (Sucralose), Aspartame (Asp artame), An Saimi (Acesulfame K) belong to the sweetener that chemical reaction makes, nature sweetener is the sweet taste thing that extracts non-carbohydrate from plant, although the sugariness of this sweet taste thing is very high, as the content rebaudioside-A extracting from STEVIA REBAUDIANA (Rebaudioside A) and the saponin V (Mogroside V) that extracts from Momordica grosvenori, but the sweetener that can reach sugared sugariness but rarely has report.
Summary of the invention
First technical problem that the present invention will solve is to provide the sugar-free sweetener of 50～250 times that a kind of sugariness is common sucrose.
Second technical problem that the present invention will solve is to provide that a kind of preparation flow is easy, the preparation method of easy-operating sugar-free sweetener.
For solving above-mentioned first technical problem, the present invention adopts following technical proposals:
A kind of sugar-free sweetener, comprises the raw material of following mass parts: 25～30 parts of D-sorbites, 5～10 parts of xylo-oligosaccharides, 10～43 parts of maltodextrins, 5～20 parts of Sucraloses.
Preferably, comprise the raw material of following mass parts: 30 parts of D-sorbites, 10 parts of xylo-oligosaccharides, 43 parts of maltodextrins, 20 parts of Sucraloses.
For solving above-mentioned second technical problem, the present invention adopts following technical proposals:
A preparation method for sugar-free sweetener, comprises following preparation process:
1) by mass parts, 10～43 portions of maltodextrins are dissolved in 80～100 parts of deionized waters, 5～20 parts of Sucraloses are dissolved in 80～100 parts of deionized waters, stir 1～2 hour; Described deionized water temperature is 60～80 ℃;
2) in above-mentioned maltodextrin solution, sucralose solution, add respectively 50～70 parts of active carbons, be incubated 25～35 minutes, filter filtrate heat preservation for standby use;
3) will after 25～30 parts of D-sorbites and 5～10 parts of pulverizing of xylo-oligosaccharide, mix, enter bed from the bottom of fluidized bed with spraying with malleation, accelerate from bottom to top to flow, the top of fluidized bed with spraying impose negative pressure vibrate from top to bottom make material in bed up and down boiling, the multiple spot spray gun of fluid bed sidepiece is first by step 2) sucralose solution, continuously spraying disperses, then pumps into step 2) maltodextrin solution, mist projection granulating, can obtain sugar-free sweetener continuously.
Preferably, the bed temperature that in the bed of fluidized bed with spraying, Sucralose spraying disperses described in step 3) is 15～30 ℃, and the bed temperature of maltodextrin mist projection granulating is 65～90 ℃.
Beneficial effect of the present invention:
Sugar-free sweetener of the present invention adopts unique formula and the advanced negative-pressure fluidized-bed fluidization technique technique in conjunction with multi-point atomizing; chemical sweetener and natural sweetener are combined; products obtained therefrom sugariness reaches 50～250 times of common sucrose; products obtained therefrom is tasteless, colourless; soluble in water; this product is easy to use, and its preparation process science is simple and easy to operate, is highly suitable for large-scale production.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in further detail
Fig. 1 is the preparation process figure of embodiment 2.
The specific embodiment
For understanding better the present invention, will further illustrate the solution of the present invention by specific embodiment below, protection scope of the present invention should comprise the full content of claim, but is not limited to this.
Embodiment 1
20 kilograms of maltodextrins and 40 kilograms of deionized waters are dissolved in a stainless steel heating reaction pot, 17.6 kilograms of Sucraloses are also dissolved with 54 kilograms of deionized waters in another stainless steel heating reaction pot, when in pot, material is heated to 70 ℃ by chuck, start to stir clockwise, add respectively 2 kilograms of active carbons, be incubated 30 minutes, filter while hot, filtrate collects in respectively in the storage tank of jacket heat-preservation stand-by; D-sorbite and xylo-oligosaccharide mixture are after crushed entered bed from the bottom of fluidized bed with spraying with malleation, accelerate from bottom to top to flow, the top of fluidized bed with spraying impose negative pressure vibrate from top to bottom make material in bed up and down boiling, the multiple spot spray gun of fluid bed sidepiece is first by the sucralose solution refining, spraying disperses continuously, pump into the maltodextrin solution refining, mist projection granulating, can obtain sugar-free sweetener continuously again.Products obtained therefrom sugariness is 60 times of common sucrose.
Embodiment 2
1) by mass parts, 43 portions of maltodextrins are dissolved in 100 parts of deionized waters, 20 parts of Sucraloses are dissolved in 100 parts of deionized waters, stir 2 hours; Described deionized water temperature is 80 ℃;
2) in above-mentioned maltodextrin solution, sucralose solution, add respectively 70 parts of active carbons, be incubated 35 minutes, filter filtrate heat preservation for standby use;
3) will after 30 parts of D-sorbites and 10 parts of pulverizing of xylo-oligosaccharide, mix, enter bed from the bottom of fluidized bed with spraying with malleation, accelerate from bottom to top to flow, the top of fluidized bed with spraying impose negative pressure vibrate from top to bottom make material in bed up and down boiling, the multiple spot spray gun of fluid bed sidepiece is first by step 2) sucralose solution, continuously spraying disperses, then pumps into step 2) maltodextrin solution, mist projection granulating, can obtain sugar-free sweetener continuously.The bed temperature that in the bed of described fluidized bed with spraying, Sucralose spraying disperses is 30 ℃, and the bed temperature of maltodextrin mist projection granulating is 90 ℃.Products obtained therefrom sugariness reaches 250 times of common sucrose.
Embodiment 3
1) by mass parts, 10 portions of maltodextrins are dissolved in 80 parts of deionized waters, 5 parts of Sucraloses are dissolved in 80 parts of deionized waters, stir 1 hour; Described deionized water temperature is 60 ℃;
2) in above-mentioned maltodextrin solution, sucralose solution, add respectively 50～70 parts of active carbons, be incubated 25 minutes, filter filtrate heat preservation for standby use;
3) will after 25 parts of D-sorbites and 5 parts of pulverizing of xylo-oligosaccharide, mix, enter bed from the bottom of fluidized bed with spraying with malleation, accelerate from bottom to top to flow, the top of fluidized bed with spraying impose negative pressure vibrate from top to bottom make material in bed up and down boiling, the multiple spot spray gun of fluid bed sidepiece is first by step 2) sucralose solution, continuously spraying disperses, then pumps into step 2) maltodextrin solution, mist projection granulating, can obtain sugar-free sweetener continuously.The bed temperature that in the bed of described fluidized bed with spraying, Sucralose spraying disperses is 15 ℃, and the bed temperature of maltodextrin mist projection granulating is 65 ℃.Products obtained therefrom sugariness reaches 120 times of common sucrose.
Embodiment 4
1) by mass parts, 20 portions of maltodextrins are dissolved in 90 parts of deionized waters, 10 parts of Sucraloses are dissolved in 90 parts of deionized waters, stir 1.5 hours; Described deionized water temperature is 70 ℃;
2) in above-mentioned maltodextrin solution, sucralose solution, add respectively 60 parts of active carbons, be incubated 30 minutes, filter filtrate heat preservation for standby use;
3) will after 28 parts of D-sorbites and 8 parts of pulverizing of xylo-oligosaccharide, mix, enter bed from the bottom of fluidized bed with spraying with malleation, accelerate from bottom to top to flow, the top of fluidized bed with spraying impose negative pressure vibrate from top to bottom make material in bed up and down boiling, the multiple spot spray gun of fluid bed sidepiece is first by step 2) sucralose solution, continuously spraying disperses, then pumps into step 2) maltodextrin solution, mist projection granulating, can obtain sugar-free sweetener continuously.The bed temperature that in the bed of described fluidized bed with spraying, Sucralose spraying disperses is 20 ℃, and the bed temperature of maltodextrin mist projection granulating is 80 ℃.Products obtained therefrom sugariness reaches 210 times of common sucrose.
Obviously; the above embodiment of the present invention is only for example of the present invention is clearly described; and be not the restriction to embodiments of the present invention; for those of ordinary skill in the field; can also make other changes in different forms on the basis of the above description; here cannot give all embodiments exhaustively, everyly belong to apparent variation or the still row in protection scope of the present invention of variation that technical scheme of the present invention extends out.
Claims (4)
1. a sugar-free sweetener, is characterized in that, comprises the raw material of following mass parts: 25～30 parts of D-sorbites, 5～10 parts of xylo-oligosaccharides, 10～43 parts of maltodextrins, 5～20 parts of Sucraloses.
2. sugar-free sweetener according to claim 1, is characterized in that: the raw material that comprises following mass parts: 30 parts of D-sorbites, 10 parts of xylo-oligosaccharides, 43 parts of maltodextrins, 20 parts of Sucraloses.
3. the preparation method of the sugar-free sweetener as described in claim 1-2, is characterized in that, comprises following preparation process:
1) by mass parts, 10～43 portions of maltodextrins are dissolved in 80～100 parts of deionized waters, 5～20 parts of Sucraloses are dissolved in 80～100 parts of deionized waters, stir 1～2 hour; Described deionized water temperature is 60～80 ℃;
2) in above-mentioned maltodextrin solution, sucralose solution, add respectively 50～70 parts of active carbons, be incubated 25～35 minutes, filter filtrate heat preservation for standby use;
3) will after 25～30 parts of D-sorbites and 5～10 parts of pulverizing of xylo-oligosaccharide, mix, enter bed from the bottom of fluidized bed with spraying with malleation, accelerate from bottom to top to flow, the top of fluidized bed with spraying impose negative pressure vibrate from top to bottom make material in bed up and down boiling, the multiple spot spray gun of fluid bed sidepiece is first by step 2) sucralose solution, continuously spraying disperses, then pumps into step 2) maltodextrin solution, mist projection granulating, can obtain sugar-free sweetener continuously.
4. the preparation method of sugar-free sweetener according to claim 3, is characterized in that: the bed temperature that described in step 3), in the bed of fluidized bed with spraying, Sucralose spraying disperses is 15～30 ℃, and the bed temperature of maltodextrin mist projection granulating is 65～90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410006793.8A CN103766697A (en) | 2014-01-07 | 2014-01-07 | Sugar-free sweetener and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410006793.8A CN103766697A (en) | 2014-01-07 | 2014-01-07 | Sugar-free sweetener and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103766697A true CN103766697A (en) | 2014-05-07 |
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| CN201410006793.8A Pending CN103766697A (en) | 2014-01-07 | 2014-01-07 | Sugar-free sweetener and preparation method thereof |
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Citations (5)
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| CN101253968A (en) * | 2008-04-15 | 2008-09-03 | 苏州苏克瑞甜品科技有限公司 | Granular sugar-free sweetening agent and method of preparing the same |
| CN101874594A (en) * | 2009-11-24 | 2010-11-03 | 苏州工业园区尚融科技有限公司 | Fluffy granular composite sugar-free sweetener and preparation method thereof |
| CN102524633A (en) * | 2010-12-16 | 2012-07-04 | 苏州工业园区尚融科技有限公司 | Dining table sugar containing xylooligosaccharide, and preparation method thereof |
| CN102524631A (en) * | 2010-12-16 | 2012-07-04 | 苏州工业园区尚融科技有限公司 | Sugar-free sweetener prepared from xylo-oligosaccharide and preparation method thereof |
| CN102524632A (en) * | 2010-12-16 | 2012-07-04 | 苏州工业园区尚融科技有限公司 | Dining table sugar containing xylooligosaccharide and sucralose, and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253968A (en) * | 2008-04-15 | 2008-09-03 | 苏州苏克瑞甜品科技有限公司 | Granular sugar-free sweetening agent and method of preparing the same |
| CN101874594A (en) * | 2009-11-24 | 2010-11-03 | 苏州工业园区尚融科技有限公司 | Fluffy granular composite sugar-free sweetener and preparation method thereof |
| CN102524633A (en) * | 2010-12-16 | 2012-07-04 | 苏州工业园区尚融科技有限公司 | Dining table sugar containing xylooligosaccharide, and preparation method thereof |
| CN102524631A (en) * | 2010-12-16 | 2012-07-04 | 苏州工业园区尚融科技有限公司 | Sugar-free sweetener prepared from xylo-oligosaccharide and preparation method thereof |
| CN102524632A (en) * | 2010-12-16 | 2012-07-04 | 苏州工业园区尚融科技有限公司 | Dining table sugar containing xylooligosaccharide and sucralose, and preparation method thereof |
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Application publication date: 20140507 |