CN109527508A - A kind of compound sweetener and preparation method thereof - Google Patents
A kind of compound sweetener and preparation method thereof Download PDFInfo
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- CN109527508A CN109527508A CN201811604447.4A CN201811604447A CN109527508A CN 109527508 A CN109527508 A CN 109527508A CN 201811604447 A CN201811604447 A CN 201811604447A CN 109527508 A CN109527508 A CN 109527508A
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 61
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 61
- 150000001875 compounds Chemical class 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 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 claims abstract description 21
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 17
- 229930195725 Mannitol Natural products 0.000 claims abstract description 17
- 239000000845 maltitol Substances 0.000 claims abstract description 17
- 235000010449 maltitol Nutrition 0.000 claims abstract description 17
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 17
- 229940035436 maltitol Drugs 0.000 claims abstract description 17
- 239000000594 mannitol Substances 0.000 claims abstract description 17
- 235000010355 mannitol Nutrition 0.000 claims abstract description 17
- -1 hydroxyl isomaltulose Chemical compound 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 13
- 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 claims description 12
- 229960002920 sorbitol Drugs 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 238000013329 compounding Methods 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 229940112822 chewing gum Drugs 0.000 abstract description 15
- 235000015218 chewing gum Nutrition 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000011159 matrix material Substances 0.000 description 9
- 239000013078 crystal Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 150000005846 sugar alcohols Chemical class 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000004902 Softening Agent Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000005984 hydrogenation reaction Methods 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- GZCGUPFRVQAUEE-KVTDHHQDSA-N aldehydo-D-mannose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O GZCGUPFRVQAUEE-KVTDHHQDSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 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 1
- 229960003438 aspartame Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
Classifications
-
- 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
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of compound sweeteners, including D-sorbite (in terms of butt) 74.00%~77.00%, maltitol+hydroxyl isomaltulose (in terms of butt) 10.00%~12.00%, mannitol (in terms of butt) 3.00%~5.00%, reduced sugar≤0.30%, moisture 3.50%~4.50%, moreover, viscosity of the compound sweetener product at 85 DEG C is 1.2Pas~1.5Pas.Invention additionally discloses the preparation methods of the compound sweetener.The simple production process of compound sweetener of the present invention, it is at low cost；The compound sweetener can solidify at a certain temperature, be the ideal substitute for producing sugar-free chewing gum raw material without crystallizing.
Description
Technical field
The invention belongs to sugar alcohol sweetener preparation technical field, in particular to a kind of compound sweetener and preparation method thereof.
Background technique
As people's living standard improves the enhancing with health perception, sugarfree foods have increasingly been as health-oriented products
People recognize and receive, and sugar-free concept becomes prevalence, are afraid of the people to get fat again particularly with liking eating sugar, delicately packed and be
The candy of sugar-free is bound to as their favorite, and sugar-free chewing gum is most popular one of kind in this.And sugar alcohol
Primary raw material of the class sweetener as sugar-free chewing gum, such as powdery or crystal xylitol, D-sorbite, mannitol etc. produce work
Skill complexity, high production cost, producer price is high, so that improving the production cost of sugar-free chewing gum on the whole.
Meanwhile the moisture of liquid glycitols sweetener, such as maltitol liquor, D-sorbitol solution currently on the market etc. contains
Amount is high, and fusing point is low, cannot solidify at a certain temperature, and easily crystallization, can not be applied to the life of the products such as sugar-free chewing gum
In production.
Summary of the invention
Technical problem to be solved by the present invention lies in provide a kind of compound sweetener and preparation method thereof, production technology
Simply, at low cost；The compound sweetener can solidify at a certain temperature, be the reason for producing sugar-free chewing gum raw material without crystallizing
Think substitute.
The invention is realized in this way a kind of compound sweetener is provided, including D-sorbite (in terms of butt) 74.00%~
77.00%, maltitol+hydroxyl isomaltulose (in terms of butt) 10.00%~12.00%, mannitol (in terms of butt) 3.00%
~5.00%, reduced sugar≤0.30%, moisture 3.50%~4.50%, moreover, viscosity of the compound sweetener at 85 DEG C is
1.2Pas~1.5Pas.
Further, the compound sweetener will not solidify at 65 DEG C~70 DEG C through 120 hours, the compounding sweet taste
Crystalline polamer will not be generated after agent solidification.
Further, ignition residue≤0.1% of the compound sweetener, water-insoluble≤10mg/kg.
The invention is realized in this way providing a kind of preparation method of foregoing compound sweetener, including walk as follows
It is rapid:
(1) by D-sorbitol solution, maltitol liquor, crystallized mannitol respectively proportionally for 90.0%~95.0%,
2.0%~8.0%, 2.0%~5.0% is compounded, and combination solution is obtained；
(2) combination solution is carried out heating concentration by vacuum concentration pot, obtains compound sweetener product.
Further, in step (2), heat concentration condition are as follows: the vacuum degree of vacuum concentration pot be 0.085MPa~
0.095MPa, the temperature of combination solution material are 93.0 DEG C~82.0 DEG C.
Further, in step (2), when the vacuum degree of vacuum concentration pot is 0.085MPa, combination solution material
Temperature is 92 DEG C~93 DEG C；When the vacuum degree of vacuum concentration pot is 0.09MPa, the temperature of combination solution material is 86 DEG C~87
℃；When the vacuum degree of vacuum concentration pot is 0.095MPa, the temperature of combination solution material is 82 DEG C~83 DEG C.
Compared with prior art, compound sweetener and preparation method thereof of the invention, the production technology letter of compound sweetener
It is single, it is at low cost；The compound sweetener can solidify at a certain temperature, be the ideal for producing sugar-free chewing gum raw material without crystallizing
Substitute.
Specific embodiment
In order to which technical problems, technical solutions and advantages to be solved are more clearly understood, tie below
Embodiment is closed, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only used to solve
The present invention is released, is not intended to limit the present invention.
The preferred embodiment of compound sweetener of the present invention and preparation method thereof, including D-sorbite (in terms of butt)
74.00%~77.00%, maltitol+hydroxyl isomaltulose (in terms of butt) 10.00%~12.00%, mannitol are (with butt
Meter) 3.00%~5.00%, reduced sugar≤0.30%, moisture 3.50%~4.50%, moreover, compound sweetener is at 85 DEG C
Viscosity is 1.2Pas~1.5Pas.
The compound sweetener will not solidify at 65 DEG C~70 DEG C through 120 hours, after the compound sweetener solidification not
Crystalline polamer can be generated.
Ignition residue≤0.1% of the compound sweetener, water-insoluble≤10mg/kg.
Invention additionally discloses a kind of preparation methods of foregoing compound sweetener, include the following steps:
(1) by D-sorbitol solution, maltitol liquor, crystallized mannitol respectively proportionally for 90.0%~95.0%,
2.0%~8.0%, 2.0%~5.0% is compounded, and combination solution is obtained.
(2) combination solution is carried out heating concentration by vacuum concentration pot, obtains compound sweetener product.
In step (2), concentration condition is heated are as follows: the vacuum degree of vacuum concentration pot is 0.085MPa~0.095MPa, multiple
Temperature with solution material is 93.0 DEG C~82.0 DEG C.
In step (2), when the vacuum degree of vacuum concentration pot is 0.085MPa, the temperature of combination solution material is 92 DEG C
~93 DEG C；When the vacuum degree of vacuum concentration pot is 0.09MPa, the temperature of combination solution material is 86 DEG C~87 DEG C；Work as vacuum
When the vacuum degree of concentration tank is 0.095MPa, the temperature of combination solution material is 82 DEG C~83 DEG C.
Wherein, D-sorbitol solution be by starch through works such as liquefaction, saccharification, hydrogenation, decolorization filtering, ion exchange, concentrations
The product that sequence produces meets national standard " GB 1886.187-2016 national food safety standard food additives D-sorbite
And D-sorbitol solution ", index of correlation range is as shown in the table.
Wherein, maltitol liquor be by starch through liquefaction, saccharification plus the works such as hydrogen, decolorization filtering, ion exchange, concentration
The product that sequence produces meets national standard " GB 28307-2012 national food safety standard food additives maltitol and wheat
Bud sugar alcohol liquid ", index of correlation range is as shown in the table.
| Index | Range |
| Maltitol content (in terms of butt) | >=50.0% |
| D-sorbite content (in terms of butt) | ≤ 8.0% |
| Moisture | ≤ 32.0% |
| Reduced sugar | ≤ 0.3% |
Wherein, crystallized mannitol be by by starch through liquefaction, saccharification, isomery, hydrogenation, concentration, cooling, crystallization, centrifugation
Etc. the product that produces of processes, meet national standard " GB 1886.177-2016 food additives D-mannital ", correlation refers to
It is as shown in the table to mark range.
| Index | Range |
| D-MANNOSE alcohol content (in terms of butt) | 96.0%~101.5% |
| Loss on drying | ≤ 0.3% |
| Reduced sugar | ≤ 0.3% |
Further illustrate method of the invention combined with specific embodiments below.
Embodiment 1.
The preparation method of the first compound sweetener of the invention, includes the following steps:
(11) by D-sorbitol solution, maltitol liquor, crystallized mannitol respectively proportionally for 90.0%, 8.0%,
2.0% is compounded, and combination solution is obtained.
(12) combination solution is carried out heating concentration by vacuum concentration pot, stablizes vacuum concentration pot in concentration process
Vacuum degree 0.085MPa, 92 DEG C~93.0 DEG C of the temperature of combination solution material, finally obtains compound sweetener product.
It is analyzed the compound sweetener product of preparation to obtain its related performance indicators as a result, as shown in the table.
Embodiment 2.
The preparation method of second of compound sweetener of the invention, includes the following steps:
(21) by D-sorbitol solution, maltitol liquor, crystallized mannitol respectively proportionally for 92.0%, 3.0%,
5.0% is compounded, and combination solution is obtained.
(22) combination solution is carried out heating concentration by vacuum concentration pot, stablizes vacuum concentration pot in concentration process
Vacuum degree 0.09MPa, 86 DEG C~87 DEG C of the temperature of combination solution material, finally obtains compound sweetener product.
It is analyzed the compound sweetener product of preparation to obtain its related performance indicators as a result, as shown in the table.
Embodiment 3.
The preparation method of the third compound sweetener of the invention, includes the following steps:
(31) by D-sorbitol solution, maltitol liquor, crystallized mannitol respectively proportionally for 95.0%, 2.0%,
3.0% is compounded, and combination solution is obtained.
(32) combination solution is carried out heating concentration by vacuum concentration pot, stablizes vacuum concentration pot in concentration process
Vacuum degree 0.095MPa, 82 DEG C~83 DEG C of the temperature of combination solution material, finally obtains compound sweetener product.
It is analyzed the compound sweetener product of preparation to obtain its related performance indicators as a result, as shown in the table.
Comparative evaluation's test.
Crystal xylitol, crystal D-sorbite, crystal mannitol are chosen respectively from the market, by three kinds of sugar alcohols chosen
Length is respectively prepared in the compound sweetener product that sweetener product and previous embodiment 1, embodiment 2, embodiment 3 are prepared respectively
It is 10mm and with a thickness of 5mm in block-like matrix chewing gum for 15mm, width.Wherein, it is in addition also added in the matrix chewing gum
There are the components such as the commercially available softening agent, high intensity sweetner, flavor seasoning of same ratio, the component of each group matrix chewing gum is as follows
Shown in table.
| Ingredient | Percentage (%) |
| Matrix | 26 |
| Sweetener | 62 |
| Softening agent (food grade glycerin) | 10 |
| Flavor seasoning (essence etc.) | 1.2 |
| Aspartame (high intensity sweetner) | 0.8 |
To the performance (slice performance, coating performance) of each group matrix chewing gum in process of production, constituent analysis/microorganism
Testing result, high temperature and humidity test (accelerated test) are measured respectively, and it is as shown in the table to obtain every test result.
It is learnt from result above, the made sugar-free matrix chewing gum of the compound sweetener prepared by the method for the present invention is producing
Performance and constituent analysis/microorganism detection in the process is as a result, the equal no significant difference of high temperature and humidity test result.
Meanwhile at a temperature of 15 DEG C to each group matrix chewing gum aging about 7 days after, using 9 people's point systems to each group matrix
Chewing gum carries out live subjective appreciation, and evaluation result is as shown in the table.
| Results of sensory evaluation | Crystal xylitol | Crystal D-sorbite | Crystal mannitol | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Refrigerant sense | Obviously | Preferably | It is good | It is good | Preferably | It is good |
| Chewiness | It is partially soft | It is partially hard | It is moderate | It is moderate | It is moderate | It is moderate |
| Sweet taste | Compared with sweet tea | It is moderate | It is moderate | Compared with sweet tea | It is moderate | It is moderate |
The result of upper table reflects that the made group matrix chewing gum of the compound sweetener prepared by the method for the present invention is refrigerant
Results of sensory evaluation in terms of sense, chewiness, sweet taste also no significant difference.
From the point of view of resultant effect, compound sweetener of the invention has preferable stability.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (9)
1. a kind of compound sweetener, which is characterized in that including D-sorbite (in terms of butt) 74.00%~77.00%, maltitol
+ hydroxyl isomaltulose (in terms of butt) 10.00%~12.00%, mannitol (in terms of butt) 3.00%~5.00%, reduced sugar≤
0.30%, moisture 3.50%~4.50%, moreover, viscosity of the compound sweetener product at 85 DEG C is 1.2Pas~1.5Pas.
2. compound sweetener as described in claim 1, which is characterized in that the compound sweetener product is at 65 DEG C~70 DEG C
When, it will not solidify through 120 hours, crystalline polamer will not be generated after the compound sweetener product solidification.
3. compound sweetener as claimed in claim 2, which is characterized in that the ignition residue of the compound sweetener product≤
0.1%, water-insoluble≤10mg/kg.
4. a kind of preparation method of the compound sweetener as described in claims 1 or 2 or 3, which is characterized in that including walking as follows
It is rapid:
(1) by D-sorbitol solution, maltitol liquor, crystallized mannitol respectively proportionally for 90.0%~95.0%, 2.0%~
8.0%, it 2.0%~5.0% is compounded, obtains combination solution；
(2) combination solution is carried out heating concentration by vacuum concentration pot, obtains compound sweetener product.
5. the preparation method of compound sweetener as claimed in claim 4, which is characterized in that in step (2), heating concentration item
Part are as follows: the vacuum degree of vacuum concentration pot is 0.085MPa~0.095MPa, and the temperature of combination solution material is 93.0 DEG C~82.0
℃。
6. the preparation method of compound sweetener as claimed in claim 5, which is characterized in that in step (2), work as vacuum concentration
When the vacuum degree of tank is 0.085MPa, the temperature of combination solution material is 92 DEG C~93 DEG C；When the vacuum degree of vacuum concentration pot is
When 0.09MPa, the temperature of combination solution material is 86 DEG C~87 DEG C；It is multiple when the vacuum degree of vacuum concentration pot is 0.095MPa
Temperature with solution material is 82 DEG C~83 DEG C.
7. the preparation method of compound sweetener as claimed in claim 6, which comprises the steps of:
(11) carries out D-sorbitol solution, maltitol liquor, crystallized mannitol proportionally respectively for 90.0%, 8.0%, 2.0%
Compounding, obtains combination solution；
(12) combination solution is carried out heating concentration by vacuum concentration pot, stablizes the vacuum of vacuum concentration pot in concentration process
0.085MPa is spent, 92 DEG C~93.0 DEG C of the temperature of combination solution material finally obtains compound sweetener product.
8. the preparation method of compound sweetener as claimed in claim 6, which comprises the steps of:
(21) carries out D-sorbitol solution, maltitol liquor, crystallized mannitol proportionally respectively for 92.0%, 3.0%, 5.0%
Compounding, obtains combination solution；
(22) combination solution is carried out heating concentration by vacuum concentration pot, stablizes the vacuum of vacuum concentration pot in concentration process
0.09MPa is spent, 86 DEG C~87 DEG C of the temperature of combination solution material finally obtains compound sweetener product.
9. the preparation method of compound sweetener as claimed in claim 6, which comprises the steps of:
(31) carries out D-sorbitol solution, maltitol liquor, crystallized mannitol proportionally respectively for 95.0%, 2.0%, 3.0%
Compounding, obtains combination solution；
(32) combination solution is carried out heating concentration by vacuum concentration pot, stablizes the vacuum of vacuum concentration pot in concentration process
0.095MPa is spent, 82 DEG C~83 DEG C of the temperature of combination solution material finally obtains compound sweetener product.
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| CN201811604447.4A CN109527508A (en) | 2018-12-26 | 2018-12-26 | A kind of compound sweetener and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990630A (en) * | 2020-09-13 | 2020-11-27 | 禹城市恒溢生物科技有限公司 | Low-sugar syrup and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1589638A (en) * | 2002-04-04 | 2005-03-09 | 罗凯脱兄弟公司 | Liquid maltitol composition, process for its manufacture and its uses |
| US20070196534A1 (en) * | 2006-02-15 | 2007-08-23 | Barkalow David G | Non-crystallizing syrups containing sorbitol and their use in chewing gum |
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