CN106107898A - A kind of high sugariness, liquid sweetener low in calories and preparation method - Google Patents
A kind of high sugariness, liquid sweetener low in calories and preparation method Download PDFInfo
- Publication number
- CN106107898A CN106107898A CN201610455573.2A CN201610455573A CN106107898A CN 106107898 A CN106107898 A CN 106107898A CN 201610455573 A CN201610455573 A CN 201610455573A CN 106107898 A CN106107898 A CN 106107898A
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- CN
- China
- Prior art keywords
- sweetener
- sugariness
- base material
- syrup
- liquid sweetener
- Prior art date
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- 229940035436 maltitol Drugs 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 239000004531 microgranule Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930191869 mogroside IV Natural products 0.000 description 1
- OKGRRPCHOJYNKX-UHFFFAOYSA-N mogroside IV A Natural products C1CC2(C)C3CC=C(C(C(OC4C(C(O)C(O)C(COC5C(C(O)C(O)C(CO)O5)O)O4)O)CC4)(C)C)C4C3(C)C(O)CC2(C)C1C(C)CCC(C(C)(C)O)OC(C(C(O)C1O)O)OC1COC1OC(CO)C(O)C(O)C1O OKGRRPCHOJYNKX-UHFFFAOYSA-N 0.000 description 1
- WRPAFPPCKSYACJ-UHFFFAOYSA-N mogroside IV E Natural products C1CC2(C)C3CC=C(C(C(OC4C(C(O)C(O)C(COC5C(C(O)C(O)C(CO)O5)O)O4)O)CC4)(C)C)C4C3(C)C(O)CC2(C)C1C(C)CCC(C(C)(C)O)OC1OC(CO)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O WRPAFPPCKSYACJ-UHFFFAOYSA-N 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N p-menthan-3-ol Chemical compound CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Medicinal Preparation (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of high sugariness, liquid sweetener low in calories and preparation method thereof.Described liquid sweetener includes compound sweetener and syrup base material；Described compound sweetener is artificial sweetening agent and/or natural sweetener, and described syrup base material is high fructose syrup.The selection formed by inventive formulation and ratio allotment, the liquid sweetener obtained both had possessed mouthfeel as sucrose, possess again low in calories, even 0 heat, it is fully able to meet diabetes patient, wish to keep fit, wish the demand of the crowd of keeping good figure, and based on dissimilar crowd for the demand of mouthfeel, the ratio of each composition can also suitably be adjusted to meet different crowd for mouthfeel by the generation sugar of the present invention, the demand of heat, the most also there is preferable stability, solubility, multiple different food processing technology can be applicable to, reach optimal mouth feeling experience.The production of the present invention simultaneously and use cost have dropped 50% 19 times, are greatly improved direct economic benefit, also meeting people to happy pursuit, are being simultaneously achieved the main trend subtracting sugar and blood sugar lowering.
Description
Technical field
The invention belongs to food additive manufacture field, be specifically related to a kind of high sugariness, liquid sweetener low in calories and
Preparation method.
Background technology
Syrup has more more obvious advantage than solid-state sweeting agent on food and beverage industry, and it does not exist dissolution velocity and molten
The problem of Xie Du, thus purposes is the most extensive.But, the three-hypers problem that sugar excessive amount causes is the most serious, especially sugar
Urine disease, diabetes are one group of metabolic diseases being characterized with hyperglycemia.Hyperglycemia be then due to defect of insulin secretion or its
Biological agent is impaired, or both have concurrently and cause.Long-standing hyperglycemia during diabetes, causes various tissue, particularly eye,
Kidney, heart, blood vessel, neural chronic lesion, dysfunction.Many countries have been had to levy a tax to Sugared beverages to control
The increase of sugar content, it is desirable to the use containing sugar substance can be reduced whereby, as the U.S., Mexico, France, Hungary, Belgium,
Norway etc., these policy changes are in the change of acceleration Sugared beverages industry, and manufacturers must take method to reduce in beverage
Sugared consumption.But simultaneously consumer can't reduce for the requirement of mouthfeel, also require that manufacturing enterprise find those to liver or
Keep good figure more preferable succedaneum, use natural sweetener to produce low sugar or sugarless products has become whole world soft drink industry development
General orientation.
CN102697022A discloses a kind of for sugar prod and preparation method thereof, specifically discloses described generation sugar prod by eating
Form with sweeting agent, filler, food emulsifier and bulking agent, edible sweeting agent 1.6-18 part, filling based on its parts by weight
Agent 45-95 part, food emulsifier 0.5-3 part, bulking agent 1.5-3.5 part.
CN102578448A discloses a kind of sucralose effervescent granules and preparation method thereof, specifically discloses it with trichlorine
Sucrose is main sweeting agent, with acidic excipient such as organic acid, with basic auxiliary such as sodium bicarbonate etc. as effervescent, through scientific composition,
The process such as granulation, cold drying is made respectively；This sweeting agent has stable in properties, easy to use, mouthfeel is true to nature, sugar-free health care etc.
Advantage.
CN1589638A discloses a kind of liquid maltitol compositions, Preparation Method And The Use, specifically discloses this
Compositions contains the material of following content, and wherein these content are with the percentage by weight of the dry relative to said composition
Meter: the maltose alcohol of 94-98%；The Sorbitol of 0.2-3%；The maltotriose alcohol of 0.1-3% or at least one degree of polymerization are 3
(DP3) polyhydric alcohol, the latter is selected from panose alcohol, Isomaltotriose alcohol, different panose alcohol, should
Content meets following inequality (1): total content × 100 ＜ 10 of (R)=maltotriose alcohol content/DP3 polyhydric alcohol；And dry
Matter content is 70-85%.
Therefore, although it has been found that a variety of sweeting agent composition, but still the most both met dissolubility, stability
The low-calorie sweetener paste composition required so that it is people can be made again to exist closer to the characteristic of the sweeting agents such as the sucrose of heat content
Relatively low heat can also be taken in while enjoying preferable taste experience, make diabetes patient, wish to keep fit, wish protection
The crowd of the different demand such as the crowd of stature can use, and makes people be more willing to the mouthfeel of the sweeting agent after accepting allotment, and this is still
It it is so a unsolved technical problem.
Summary of the invention
For solving above-mentioned technical problem, the present invention provides a kind of high sugariness, liquid sweetener low in calories and preparation method thereof.
High sugariness of the present invention, liquid sweetener low in calories, its sugariness is 2-20 times of sucrose, and heat is the 1/2-1/20 of sucrose
Calorie, its compound sweetener at least including minor amount and major amount of syrup base material；Described compound sweetener is the sweetest
Taste agent and/or natural sweetener；Described syrup base material is high fructose syrup.
Preferably, described artificial sweetening agent at least includes sucralose and neotame；Further, described sucralose with
The weight ratio of neotame is (10-100): (90-0)；Particularly preferably sugariness golden ratio is sucralose: the sweetness ratio of neotame is
0.618/ or 0.382, the weight ratio being scaled sucralose and neotame is 92:8/ or 72:28/.Their unit sugariness is respectively
Minima 900 times and 1800 times for sucrose.The former is used for making high temperature food, and the latter is less than 95 DEG C in processing technology
Food, beverage, cost decrease beyond 50%.
Preferably, described natural sweetener at least includes mogroside and/or stevioside；Further, described
Mogroside is momordica glycoside V 55, and described stevioside is stevia sugar RA 97；Further, described mogroside/
Stevioside percentage by weight under suitable sugariness is 0.618.
Preferably, the fructose content of described high fructose syrup is 42-90% (accounting for dry, mass fraction)；Further preferably
The fructose content of described high fructose syrup be 42% (accounting for dry, mass fraction), 55% (accounting for dry, mass fraction), 90%
(accounting for dry, mass fraction).It is highly preferred that the raw material of described high fructose syrup includes: with high fructose syrup (preferably fructose content
Be the high fructose syrup of 55% (accounting for dry, mass fraction)) based on material, base material is sequentially added into compound sweetener
(at least including sucralose and neotame) or natural sweetener (at least including mogroside and/or stevioside) or spice
(depending on customer requirement fragrance, with vanillin for many, preferable amount is (0.1/ ‰), or Sal (being used for adjusting mouthfeel, addition is preferred
Percent 1-12, more preferably percent 0.8-1.2 are preferred, and particularly preferred percent 1).
It is highly preferred that the preparation method of described liquid sweetener includes: be 55% (to account for dry, quality with fructose content
Mark) high fructose syrup based on material, sequentially add proper amount of compound sweetener and/or spice, Sal, mixture obtains
Mixed material；Described mixed material is stirred evenly (temperature controls at 85-90 DEG C, and the time controls at 3-5 minute), storage, fill i.e.
Obtain described liquid sweetener.It is further preferred that the concentration of described mixed material, the solid content of mixed material is concentrated into
77-78% (mass fraction).It addition, liquid sweetener of the present invention can also first prepare described compound sweetener, then prepare
Syrup base material, then the two mixed, adds spice and/or Sal and adjusts local flavor, mixes, stirring i.e. obtains liquid of the present invention
State sweeting agent.
Further, described liquid sweetener can also add at least one sweet taste improving composition, in order to adjust
Its mouthfeel is with the demand for different crowd；It is highly preferred that at least one sweet taste improving composition described is selected from: selected from carbon water
Compound, polyhydric alcohol, aminoacid and corresponding salt thereof, polyamino acid and corresponding salt thereof, saccharic acid and corresponding
Salt, organic acid, mineral acid, organic salt, inorganic salt, bitter compounds, flavoring agent, astringent compound, polymer, protein
Or protein hydrolysate, interfacial agent, emulsifying agent, flavonoid, alcohols, and combinations thereof thing.
Further, can also add at least one filler in described liquid sweetener, at least one filler described is selected from
Spice.Described spice includes but not limited to vanillon, aroma extract, Fructus Mangifera Indicae extract, Cortex Cinnamomi, Citrus, Cortex cocois radicis, Rhizoma Zingiberis Recens, LVHUA
Melalinol, Semen Armeniacae Amarum, Mentholum, grape skin extract and OPC etc..Described spice is " flavoring agent " and " local flavor
Composition " it is synonym, it is natural plant pefume and/or natural animal spice.Preferably vegetal spice common such as Fructus Citri Limoniae
Extract, natural vanillin, Rhizoma Zingiberis Recens extract, Herba Rosmarini Officinalis extract, Herba Lysimachiae foenum-graeci extract, rose extract, Cortex Cinnamomi extract,
Flos Caryophylli extract, Folium Menthae extract, camomile extract etc., described vegetal spice can be used alone, also can combination in any；
Animality spice common such as Moschus, Ambra Grisea, Borneolum Syntheticum etc., described animality spice can be used alone, also can combination in any；
Mogroside, derives from Guangxi special product economy, medicinal plants-Fructus Momordicae [Siraitia grosvenorii
(Swingle)C.Jeffrey].Mogroside belongs to cucurbitane triterpene glycosides compound, mainly includes Momordia grosvenori aglycone IV
(mogroside IV), mogroside Ⅴ (mogroside V) and Simon glycosides I (sianenoside I) etc., wherein with Fructus Momordicae
Glycosides V content is the highest, accounts for dry fruit and weighs 1%, and sugariness is equivalent to 300 times of sucrose, not dental caries, do not cause blood glucose to raise, be normal
People and obesity, hypertension, the excellent sweeting agent of diabetics.Clinical trial proves, mogroside also have eliminate the phlegm, town
Cough, the multiple efficacies such as enhancing immunity, removing free radical and anti-cancer, embody excellent health care.Known mogroside
There is also multiple sweet substance, the present invention on this basis, be preferably used momordica glycoside V 55 (i.e. Fructus Momordicae V glycosides content >=
55%), the more preferably sugariness of its sugariness >=280 times sucrose, more preferably it is 80-120 whitish eye color the most faint yellow micro-granule.Institute
Stating mogroside is being 0.5-5%, preferably 1-4.5% for the percentage by weight in sugar, especially for different mouthfeel-type generation sugar,
Its content can carry out trickle adjustment, to obtain optimal mouth feeling experience for specific crowd.In the present invention, mogroside
Function in this product is: is used for flu, cough, sore throat, gastrointestinal upset in Chinese medicine, and can be used for purifying the blood,
Treatment upper respiratory tract wound and infection.Soluble in water and without precipitation.Containing 80% or more mogroside in extract.V is sweet
The sugariness of glycosides is 500 times of sucrose, and pure V glycosides calorie is 0 value, and heat content is extremely low.It is that diabetics is stablized and without fermentation
The preferable sweetening agent of property；Mogroside contains a large amount of aminoacid, fructose, vitamin and mineral.It is used for equally
As spice and nourishing additive agent in Chinese tradition culinary art.It is that instead of artificial sweetening agent as a kind of general natural sweetener
Preferable substitute such as aspartame, acesulfame potassium, cyclamate, saccharin sodium, sucralose etc..At beverage, baked goods, nutrition is eaten
Product, sugarfree foods or other need low or carbohydrate sweeting agent or need the low or edible product of empty calory in can fully send out
Wave its effect.Culinary art or baking can't affect its local flavor or sugariness.
Stevioside is the empty calory natural sweetener extracting from plant Flos Chrysanthemi (Stevia rebaudiana bertoni).
This plant can produce multiple sweet cpd, is referred to as stevioside so that Flos Chrysanthemi sweet 300 times than sucrose.These glucosides can
Extract from plant with water and other solvents well-known to those having ordinary skill in the art.These glucosides have thermally-stabilised, pH stable and
Azymous character, and blood glucose response will not be caused.Stevia sugar RA 99 is preferably used, and RA component is the most excellent in stevioside
Sweet taste component, forms by recrystallization technology is refined from common stevioside.Mouthfeel is pure and fresh without bitterness.Sugariness is the 300-of sucrose
400 times and taste matter are closer to sucrose, high temperature resistant, more stable in acid and alkaline solution, are highly suitable for baked goods.Can
Preferably improve the mouthfeel of numerous food, improve quality and the class of product.REBA (Rebaudioside A) is Flos Chrysanthemi
The sweet taste composition that in glucosides, taste matter is best, without bad pleasant impression, sugariness the highest (300～450 times of sucrose), is a kind of preferable
Natural health sweeting agent.Chemistry English name: Rebaudioside A, Chinese: REBA, molecular formula: C44H70O23
Molecular weight: 967.01, CAS No.:58543-16-1.Preferably, described stevioside RA99 (i.e. REBA content >=
99%) sugariness of sugariness >=300 times sucrose, more preferably it is 80-120 mesh.Described stevioside is for the weight in sugar
Percentage ratio is 0.2-5%, preferably 0.4-4.5%, and especially for different mouthfeel-type generation sugar, its content can carry out trickle adjustment,
To obtain optimal mouth feeling experience for specific crowd.In the present invention, stevioside function in this product is: due to it
Sugariness is 300 times of sucrose, and calorie is 0 value, and heat content is extremely low.It is that diabetics is stable and sweet without fermentable ideal
Taste additive.Especially stevioside RA99 has good metabolism and safety, and excellent hyperglycemia, blood pressure lowering blood
Fat and antiinflammatory active anticancer effect, at beverage, baked goods, nutraceutical, sugarfree foods or other need low or carbon-free aquation
Compound sweeting agent or can give full play to its effect in needing the low or edible product of empty calory, cooking or toasting to affect its wind
Taste or sugariness.
Sucralose is unique functional sweetener with sucrose as raw material, sugariness up to 600 times of sucrose, this sweet taste
Agent has the features such as noenergy, sugariness height, pure, the high safety of sweet taste, and its molecular formula is C12H19C13O8, relative molecular weight
397.64, No. CAS: 56038-13-2, chemical name: Sucralose is the whitest
Color powdery product, high temperature resistant, acid and alkali-resistance, temperature and pH value on it almost without impact, be suitable to the high temperature sterilize in food processing,
Be spray-dried, bake, the technique such as extruding, empty calory, the most cariogenic, applied range, it is adaptable to acid to neutral food, to puckery,
The unpleasant tastes such as hardship cover effect, soluble in water, are not easy to produce foaming phenomena, it is adaptable to the height of soda pop during dissolving
Speed fill.Owing to its heat is extremely low, will not cause obesity, the crowds such as diabetes patient, Patients with geriatric cardiovascular and cerebrovascular diseases, old people that are available for make
With.
Neotame, its molecular formula is C20H30N2O5, relative molecular weight 378.46, No. CAS: 165450-17-9, chemical name:
N-[N-(3,3-dimethylbutyl)-L-α-aspartoyl]-L-phenylalanine-1-methyl ester, white crystalline powder, have pure
Sweet taste, sweet taste is coordinated, is sufficiently close to aspartame, does not has bitterness and metallic taste that other sweeting agents often carry, and sweetness ratio sucrose is sweet
7000-13000 times, sweet 30-60 times than aspartame, energy value is almost nil, can be stable with protection under conditions of TRANSIENT HIGH TEMPERATURE,
In cake making, after the high temperature of 450 DEG C bake, still with the presence of 85% neotame.Neotame under customary storage conditions, dry powder
Having the stability that pole is waitd upon, but stability in aqueous has certain limitation, its stability is by temperature, acid-base value, time
Etc. the impact of factor, sugariness has and to a certain degree declines, therefore needs to coordinate to improve its stability with other components, but concrete
Coordinate and using effect needs can determine through great many of experiments, it is impossible to expect in advance.Equally, also due to its heat is extremely low, with
Sample is applicable to diabetes patient, cardiovascular disease, old people etc. the crowd of tight demand to health.
The beneficial effects of the present invention is:
The present invention provides a kind of high sugariness, liquid sweetener low in calories, and it has good mouthfeel, its sugariness and local flavor
All it is close with sucrose, and heat is lower, be particularly suited for diabetes patient, wish to keep good figure, wish the crowd that keeps fit
Edible.Described liquid sweetener includes compound sweetener and syrup base material, compared to other sweeting agent formula existing, the present invention
Compound sweetener there is the taste and flavor closer to sucrose, and heat is extremely low, even almost 0, be particularly suited for
Diabetic population, cardiovascular and cerebrovascular disease crowd, wish to keep good figure, wish the crowd that keeps fit.It addition, existing sweeting agent is many
For solid-state, in use there is course of dissolution, and the present invention makes compounding sweet by being equipped with the syrup base material of formulated
Taste agent mixes acquisition and is more easy to preserve, be more easy to the liquid sweetener of use with syrup base material.The production of the present invention simultaneously with use into
Originally have dropped 50%-19 times, be greatly improved direct economic benefit, also happy pursuit is simultaneously achieved subtracts sugar meeting people
Main trend with blood sugar lowering.
The main advantage of inventive formulation:
A) formula of the present invention is initiated both at home and abroad, preferably provides taking of standby optimal mouthfeel from existing various sweet taste compositions
Combo close, make products obtained therefrom have the mouthfeel more like with sucrose, possess again low in calories, even 0 heat, compared to existing its
He is for sugar formula, and the mouthfeel of the present invention substantially possesses prominent progress, has more preferable mouth feeling experience, is particularly suited for diabetes
Crowd's (artificial compound sweetener and natural built-up sweeting agent).
B) having pure natural, organic, 0 heat, 0Gi value (glycemic index), safety is good, in good taste, adapts to various crowd
Demand, particularly three-hypers crowd and diabetes human needs (natural built-up sweeting agent).
The comparison of various high intensity sweetners
Threpsology's index (>=8 times of sugarinesses) of the formula for a product of the present invention
C) method that have found three kinds of aobvious sweet mouthfeels by golden section, can meet the different crowd demand to sweet sense, special
It not the different demands to sweet sense of different food products and beverage.
D) raw material all domesticizes, and produces in enormous quantities, all has and produces and the national standard of quality inspection, pole
Easily purchase.
E) production technology and method are simple, conventional, without particular/special requirement.
Accompanying drawing explanation
Fig. 1 several monomer sweeting agent and sucrose sweet taste mouthfeel feel that curve ratio is relatively.
Fig. 2 Fructus Momordicae sugariness curve.
The sugariness of Fig. 3 high fructose syrup and the relation curve of time.
The osmotic pressure of Fig. 4 sugar liquid and the relation of concentration.
Detailed description of the invention
Embodiment 1
The preparation of compound sweetener: by sucralose, neotame by weight 10:90 mix homogeneously, standby.
The preparation of liquid sweetener: based on taking the high fructose syrup that fructose content is 42% (accounting for dry, mass fraction)
Material, counts on the basis of this material, is sequentially added into compound sweetener, accounts for the vanillin of its weight 1/10000th, accounts for its weight 1%
Sal be used for adjusting mouthfeel, mixture to obtain mixed material, described mixed material is stirred evenly that to be that 77-78% i.e. obtains to its levels sugared
Slurry base material, standby.
By above-mentioned compound sweetener, syrup base material mix homogeneously, it is warmed to 80-85 DEG C at alembic, 3-5 minute.
Concrete compound sweetener suitably can adjust according to the needs for sugariness with the ratio that adds of syrup base material, gained liquid sweetener
Sugariness is 2-20 times of sweetness of cane sugar, and storage, fill i.e. obtain the high sugariness of the present invention, liquid sweetener low in calories.
It should be noted that vanillin, Sal are used for adjusting local flavor and mouthfeel, choosing can be needed according to the taste of the crowd of use
Select and whether add.The addition of compound sweetener then can be allocated for the needs of sugariness according to user, with satisfied use
The sugariness of crowd needs to be as the criterion.
Embodiment 2
The preparation of compound sweetener: by sucralose, neotame by weight 92:8 mix homogeneously, standby.
The preparation of liquid sweetener: based on taking the high fructose syrup that fructose content is 55% (accounting for dry, mass fraction)
Material, counts on the basis of this material, is sequentially added into compound sweetener, accounts for the vanillin of its weight 1/10000th, accounts for its weight percent
1 Sal be used for adjusting mouthfeel, mixture to obtain mixed material, described mixed material is stirred evenly to its levels be 77-78% i.e.
Obtain syrup base material, standby.
By above-mentioned compound sweetener, syrup base material mix homogeneously, it is warmed to 80-85 DEG C at alembic, 3-5 minute.
Concrete compound sweetener suitably can adjust according to the needs for sugariness with the ratio that adds of syrup base material, gained liquid sweetener
Sugariness is 2-20 times of sweetness of cane sugar, and storage, fill i.e. obtain the high sugariness of the present invention, liquid sweetener low in calories.
It should be noted that vanillin, Sal are used for adjusting local flavor and mouthfeel, choosing can be needed according to the taste of the crowd of use
Select and whether add.The addition of compound sweetener then can be allocated for the needs of sugariness according to user, with satisfied use
The sugariness of crowd needs to be as the criterion.
Embodiment 3
The preparation of compound sweetener: by sucralose, neotame by weight 90:10 mix homogeneously, standby.
The preparation of liquid sweetener: based on taking the high fructose syrup that fructose content is 55% (accounting for dry, mass fraction)
Material, counts on the basis of this material, is sequentially added into compound sweetener, accounts for its weight 8/10000ths rose extract, accounts for its weight hundred
The Sal of/7 is used for adjusting mouthfeel, mixture to obtain mixed material, described mixed material is stirred evenly to its levels be 77-78%
Obtain syrup base material, standby.
By above-mentioned compound sweetener, syrup base material mix homogeneously, it is warmed to 80-85 DEG C at alembic, 3-5 minute.
Concrete compound sweetener suitably can adjust according to the needs for sugariness with the ratio that adds of syrup base material, gained liquid sweetener
Sugariness is 2-20 times of sweetness of cane sugar, and storage, fill i.e. obtain the high sugariness of the present invention, liquid sweetener low in calories.
It should be noted that vanillin, Sal are used for adjusting local flavor and mouthfeel, choosing can be needed according to the taste of the crowd of use
Select and whether add.The addition of compound sweetener then can be allocated for the needs of sugariness according to user, with satisfied use
The sugariness of crowd needs to be as the criterion.
Embodiment 4
The preparation of compound sweetener: by sucralose, neotame by weight 100:0 mix homogeneously, standby.
The preparation of liquid sweetener: based on taking the high fructose syrup that fructose content is 55% (accounting for dry, mass fraction)
Material, counts on the basis of this material, is sequentially added into compound sweetener, accounts for its weight 8/10000ths rose extract, accounts for its weight hundred
The Sal of/9 is used for adjusting mouthfeel, mixture to obtain mixed material, described mixed material is stirred evenly to its levels be 77-78%
Obtain syrup base material, standby.
By above-mentioned compound sweetener, syrup base material mix homogeneously, it is warmed to 80-85 DEG C at alembic, 3-5 minute.
Concrete compound sweetener suitably can adjust according to the needs for sugariness with the ratio that adds of syrup base material, gained liquid sweetener
Sugariness is 2-20 times of sweetness of cane sugar, and storage, fill i.e. obtain the high sugariness of the present invention, liquid sweetener low in calories.
Embodiment 5
Product of the present invention can also select prepares syrup base material, then syrup base material mixes mutually acquisition liquid with compound sweetener
State sweeting agent.
The preparation of compound sweetener: by mogroside, stevioside by weight 90:10 mix homogeneously, standby.
The preparation of syrup base material: take thing based on the high fructose syrup that fructose content is 55% (accounting for dry, mass fraction)
Material, count on the basis of this material, add account for its weight percent 0.8 Sal for adjusting mouthfeel, mixture obtains mixed material, by institute
Stating mixed material and stirring evenly to its levels is that 77-78% i.e. obtains syrup base material, standby.
By above-mentioned compound sweetener, syrup base material mix homogeneously, it is warmed to 80-85 DEG C at alembic, 3-5 minute.
Concrete compound sweetener suitably can adjust according to the needs for sugariness with the ratio that adds of syrup base material, gained liquid sweetener
Sugariness is 2-20 times of sweetness of cane sugar, and storage, fill i.e. obtain the high sugariness of the present invention, liquid sweetener low in calories.
It should be noted that vanillin, Sal are used for adjusting local flavor and mouthfeel, choosing can be needed according to the taste of the crowd of use
Select and whether add.The addition of compound sweetener then can be allocated for the needs of sugariness according to user, with satisfied use
The sugariness of crowd needs to be as the criterion.
Embodiment 6
The preparation of compound sweetener: by mogroside, stevioside by weight 90:10 mix homogeneously, standby.
The preparation of syrup base material: take thing based on the high fructose syrup that fructose content is 55% (accounting for dry, mass fraction)
Material, count on the basis of this material, add account for its weight percent 0.8 Sal for adjusting mouthfeel, mixture obtains mixed material, by institute
Stating mixed material and stirring evenly to its levels is that 77-78% i.e. obtains syrup base material, standby.
By above-mentioned compound sweetener, syrup base material mix homogeneously, it is warmed to 80-85 DEG C at alembic, 3-5 minute.
Concrete compound sweetener suitably can adjust according to the needs for sugariness with the ratio that adds of syrup base material, gained liquid sweetener
Sugariness is 2-20 times of sweetness of cane sugar, and storage, fill i.e. obtain the high sugariness of the present invention, liquid sweetener low in calories.
It should be noted that vanillin, Sal are used for adjusting local flavor and mouthfeel, choosing can be needed according to the taste of the crowd of use
Select and whether add.The addition of compound sweetener then can be allocated for the needs of sugariness according to user, with satisfied use
The sugariness of crowd needs to be as the criterion.
Embodiment 7
The preparation of compound sweetener: be the raw material of 0.618 by weight by mogroside/stevioside identical for sugariness
Mix homogeneously, standby.
The preparation of syrup base material: take thing based on the high fructose syrup that fructose content is 55% (accounting for dry, mass fraction)
Material, count on the basis of this material, add account for its weight percent 9 Sal for adjusting mouthfeel, mixture obtains mixed material, by described
It is that 77-78% i.e. obtains syrup base material that mixed material stirs evenly to its levels, standby.
By above-mentioned compound sweetener, syrup base material mix homogeneously, it is warmed to 80-85 DEG C at alembic, 3-5 minute.
Concrete compound sweetener suitably can adjust according to the needs for sugariness with the ratio that adds of syrup base material, gained liquid sweetener
Sugariness is 2-20 times of sweetness of cane sugar, and storage, fill i.e. obtain the high sugariness of the present invention, liquid sweetener low in calories.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Scope is by appending claims and equivalence thereof
Thing defines.
Claims (7)
1. a high sugariness, liquid sweetener low in calories, it is characterised in that its sugariness is 2-20 times of sucrose, heat is sucrose
1/2-1/20 calorie, its raw material composition at least include the compound sweetener of minor amount and major amount of syrup base material；Wherein,
Described compound sweetener is artificial sweetening agent and/or natural sweetener, described syrup base material be high fructose syrup and/or its derive
Thing.
Liquid sweetener the most according to claim 1, it is characterised in that described artificial sweetening agent at least includes sucralose
And neotame, the weight ratio of described sucralose and neotame is (10-100): (90-0).
Liquid sweetener the most according to claim 1 and 2, it is characterised in that described natural sweetener at least includes arhat
The weight ratio of the sweetest glycosides and/or stevioside, mogroside and stevioside is (10-100): (90-0).
4. according to the liquid sweetener described in any one of claim 1-3, it is characterised in that in the dry of described high fructose syrup
The mass percent of fructose content be 42-90%.
Liquid sweetener the most according to claim 4, it is characterised in that preparation method includes:
Material based on described high fructose syrup, be sequentially added in base material the compound sweetener of appropriate amount, essence and/
Or Sal, temperature controls at 80-85 DEG C, and the time controls at 3-5 minute, and stirring mixture obtains mixed material；By described mixed material
Concentration, storage, fill i.e. obtain described liquid sweetener.
6. the preparation method of the liquid sweetener described in an any one of claim 1-5, it is characterised in that by described compounding sweet
Taste agent, syrup base material mix in proportion.
The preparation method of liquid sweetener the most according to claim 6, it is characterised in that including:
Material based on described high fructose syrup, be sequentially added in base material the compound sweetener of appropriate amount, essence and/
Or Sal, temperature controls at 80-85 DEG C, and the time controls at 3-5 minute, and stirring mixture obtains mixed material；By described mixed material
Concentration, storage, fill i.e. obtain described liquid sweetener.
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| EP3869976A4 (en) * | 2018-10-25 | 2022-08-10 | HOFMEKLER, Ori | Natural sweetening flavor composition |
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Application publication date: 20161116 |