CN110353269A - A kind of oligofructose liquid syrup and preparation method thereof - Google Patents
A kind of oligofructose liquid syrup and preparation method thereof Download PDFInfo
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- CN110353269A CN110353269A CN201810249155.7A CN201810249155A CN110353269A CN 110353269 A CN110353269 A CN 110353269A CN 201810249155 A CN201810249155 A CN 201810249155A CN 110353269 A CN110353269 A CN 110353269A
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- syrup
- liquid syrup
- oligofructose
- oligosaccharide
- water
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- 239000006188 syrup Substances 0.000 title claims abstract description 111
- 235000020357 syrup Nutrition 0.000 title claims abstract description 111
- 239000007788 liquid Substances 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 162
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 81
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000203 mixture Substances 0.000 claims abstract description 40
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 36
- 239000001259 polydextrose Substances 0.000 claims abstract description 36
- 229940035035 polydextrose Drugs 0.000 claims abstract description 36
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 36
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 27
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 27
- 238000005374 membrane filtration Methods 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 11
- 239000008236 heating water Substances 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 9
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 7
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 7
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 229930091371 Fructose Natural products 0.000 claims 1
- 229960002737 fructose Drugs 0.000 claims 1
- 238000010257 thawing Methods 0.000 claims 1
- 208000008589 Obesity Diseases 0.000 abstract description 5
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 5
- 235000020824 obesity Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 8
- 239000000155 melt Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 230000035622 drinking Effects 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 241000219095 Vitis Species 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- -1 oligofructose Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- XJECNSWAHCMYNZ-UHFFFAOYSA-N C=C.[Fe].[Na] Chemical group C=C.[Fe].[Na] XJECNSWAHCMYNZ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-CEOVSRFSSA-L calcium;(2s)-2-hydroxypropanoate Chemical compound [Ca+2].C[C@H](O)C([O-])=O.C[C@H](O)C([O-])=O MKJXYGKVIBWPFZ-CEOVSRFSSA-L 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940071106 ethylenediaminetetraacetate Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Abstract
The invention discloses a kind of oligofructose liquid syrup and preparation method thereof, which includes the mixture of oligosaccharide, polydextrose and water；By mass percentage, each component and its content of dry matter is accounted for are as follows: wherein, oligosaccharide: 31%~51%；Polydextrose: 24%~44%；Water: 5%~45%.The product belongs to the novel carbohydrate substitute of healthy industry, which will not cause obesity, applied widely, is particularly suited for diabetic；The oligofructose liquid syrup is the environment of deaeration by nitrogen stripping in all pipelines and blend tank during the preparation process, the liquid syrup prepared, and mouthfeel is preferable with health-care effect.
Description
Technical field
The present invention relates to food processing fields more particularly to a kind of oligofructose liquid syrup and preparation method thereof.
Background technique
Oligofructose is also known as fructooligosaccharide, and oligofructose is a kind of natural active matter.Sugariness is the 0.3-0.6 of sucrose
Times.Not only the pure sweetening characteristics of sucrose had been maintained, but also salubriouser than sucrose sweet taste.It is to have to adjust intestinal flora, is proliferated bifid bar
Bacterium promotes the absorption of calcium, adjusts blood lipid, immunological regulation, and the novel sweetener of the healthcare functions such as anti-caries tooth is known as after antibiotic
Most potential additive of new generation --- growth-promoting substance after epoch；France be referred to as plasmosin (PPE), dairy products,
It is applied in the numerous foods such as sour milk beverage, solid beverage, candy, biscuit, bread, jelly, cold drink.
The consumer goods with high sugar content are criticized extensively, because they with fat and related health conditions it is said that have
It closes.Consumer finds the product on their ingredient label with low sugar contents more and more.Existing oligofructose liquid
State syrup, component is more, and calorific value is higher, and long-term drinking easily causes obesity instead, is poorly suited for diabetic, and existing
The oligofructose liquid syrup that the processing method of technology is produced, mouthfeel is not good enough with health-care effect.
Summary of the invention
In view of this, the product belongs to health the present invention provides a kind of oligofructose liquid syrup and preparation method thereof
The novel carbohydrate substitute of industry, low heat value long-term drinking will not cause obesity, applied widely, be particularly suited for glycosuria trouble
Person；The oligofructose liquid syrup is the environment of deaeration by nitrogen stripping, preparation in all pipelines and blend tank during the preparation process
Liquid syrup out, mouthfeel are preferable with health-care effect.
To achieve the goals above, the present invention adopts the following technical scheme:
In a first aspect, the present invention provides a kind of oligofructose liquid syrup, the mixing including oligosaccharide, polydextrose and water
Object；By mass percentage, each component and its content of dry matter is accounted for are as follows:
Wherein, oligosaccharide: 31%~51%；Polydextrose: 24%~44%；Water: 5%~45%.
The invention has the benefit that the present invention by raw material of reasonably arranging in pairs or groups, makes the oligofructose liquid sugar prepared
Slurry, low heat value long-term drinking will not cause obesity, applied widely, be particularly suited for diabetic, mouthfeel and health-care effect
Preferably.
Further, the oligosaccharide: 35%~45%；The polydextrose: 28%~40%；Water: 15%~37%.
The oligofructose liquid syrup so that of the invention is further had the beneficial effect that using above-mentioned, and mouthfeel and health care are imitated
Fruit is more preferably.
Further, the oligosaccharide: 41%；The polydextrose: 34%；Water: 25%.
The oligofructose liquid syrup so that of the invention is further had the beneficial effect that using above-mentioned, and mouthfeel and health care are imitated
Fruit is more preferably.
Further, the oligosaccharide includes one or more of:
Xylo-oligosaccharide, oligofructose, galactooligosaccharide, oligoisomaltose, soyabean oligosaccharides and lactosucrose.
Further the oligosaccharide alternative diversification so that of the invention is had the beneficial effect that using above-mentioned, can be met not
With the crowd of taste.
Further, the oligosaccharide is oligofructose.
Further the oligofructose liquid syrup so that of the invention is had the beneficial effect that using above-mentioned, and there is low calorie value,
Since oligofructose cannot directly be digested and assimilated by human body, can only be absorbed and utilized by enteric bacteria, therefore its calorific value is low, not will lead to
Obesity also has antiobesity action indirectly, is also a kind of good sweetener for diabetic.
Second aspect, the present invention provide a kind of preparation method of oligofructose liquid syrup, include the following steps:
Step 1) weighs each raw material according to the oligofructose liquid syrup of any one of claim 1-3；
Step 2) by the raw material oligosaccharide and polydextrose mixed in molten sugar bowl；
Step 3) heats the molten sugar bowl, and nitrogen charging is de- after the oligosaccharide and polydextrose mixture melt as syrup
Oxygen；
Step 4) is spare by nitrogen charging after the syrup filtering after step 3) deaeration by nitrogen stripping
First blend tank is added in syrup spare in step 4) by step 5), then is added water to the blend tank and stirred equal
Even, then deaeration by nitrogen stripping, obtains liquid syrup；
Step 6) sterilizes nitrogen charging after the liquid syrup filtering after allotment in step 5)；
Step 7) will fill filling after the liquid syrup cooling after nitrogen charging sterilizing in step 6).
The invention has the benefit that preparation method simple process of the invention, is easily manipulated, whole process is in deaeration by nitrogen stripping
Under environment, prepared oligofructose liquid syrup is in good taste and can save for a long time.
Further, the molten sugar bowl heating water bath 75 DEG C~80 DEG C of temperature, is kept the temperature 30 minutes, will melted by the step 3)
Syrup deaeration by nitrogen stripping after change.
Slow heating water bath is further had the beneficial effect that using above-mentioned, is conducive to sufficiently melt, not will cause nutrition stream
It loses.
Further, the membrane filtration that syrup is 5 μm with aperture in the step 4), the nitrogen charging in -10 DEG C~30 DEG C of temperature
It is spare.
Using the above-mentioned mouthfeel for further having the beneficial effect that raising oligofructose liquid syrup.
Further, the water in the step 5) is pure water, pure water deoxidation at a temperature of 10 DEG C~30 DEG C, with hole
The membrane filtration that diameter is 75 μm.
It is further had the beneficial effect that under oxygen-free environment using above-mentioned, reduces bacteria breed, also improve oligomeric fruit indirectly
The mouthfeel of sugared liquid syrup.
Further, nitrogen charging sterilizes after the membrane filtration that the liquid syrup in the step 6) is 1 μm with aperture.
Mouthfeel quality is further promoted using above-mentioned further have the beneficial effect that, after nitrogen charging sterilizing, is easy to save, it should
Oligofructose liquid syrup is the environment of deaeration by nitrogen stripping in all pipelines and blend tank during the preparation process, does not have to add any
Preservative can also have 3-6 months holding times.
Detailed description of the invention
Fig. 1 is the process flow chart of present invention preparation oligofructose liquid syrup.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention.
Embodiment 1
Oligofructose liquid syrup, the mixture including oligofructose, polydextrose and water；By mass percentage, respectively
Component and its content for accounting for dry matter are as follows:
Oligosaccharide: 31%；Polydextrose: 24%；Water: 45%.
The preparation method of oligofructose liquid syrup in the present invention is referred to include the following steps: shown in Fig. 1
Above-mentioned formula is weighed each raw material by step 1), and oligofructose 31g, polydextrose 24g are mixed in molten sugar bowl；
Above-mentioned molten sugar bowl heating water bath 75 DEG C of temperature, is kept the temperature 30 minutes, to above-mentioned oligofructose and poly- grape by step 2)
Sugared mixture melts as deaeration by nitrogen stripping after syrup；
The membrane filtration that syrup after step 2) deaeration by nitrogen stripping is 5 μm with aperture by step 3), the nitrogen charging at -10 DEG C of temperature
It is spare；
Step 4) takes the pure water of 45g, deoxidation at a temperature of 10 DEG C, spare with the membrane filtration that aperture is 75 μm；
First blend tank is added in syrup spare in step 3) by step 5), then water spare after filtering in step 4) is added
Above-mentioned blend tank simultaneously stirs evenly, and then deaeration by nitrogen stripping, obtains liquid syrup；
Nitrogen charging sterilizes after the membrane filtration that liquid syrup after allotment in step 5) is 1 μm with aperture by step 6), nitrogen charging
The technological parameter temperature of sterilizing is at 103 DEG C, and the time is in 15s；
Liquid syrup after nitrogen charging sterilizing in step 6) is cooled in 1s by step 7) using vaporized nitrogen device cooler
40 DEG C, then temperature is filling in 28 DEG C of temperature retrofillings.
The oligofructose liquid syrup is the environment of deaeration by nitrogen stripping in all pipelines and blend tank during the preparation process, is not had
Have any additive, syrup content is low, at low cost, and diabetes patient cannot when eating any sugar content high food,
The oligofructose liquid sugar is exactly good substitute, which is also applied to the various aspects such as medicine, life.
Zhang Dinghua, gender male, age 57 are the diabetics with 10 years medical histories, were pacifying on 2 23rd, 2017
The second affiliated hospital, emblem medical university, carries out fasting blood-glucose detection, and testing result is that blood glucose increases 10.64mmol/L (normal ginseng
Examining value is 3.9~6.1mmol/L).And start to drink the oligofructose liquid syrup on March 1st, 2017, adhere to drinking daily
Three times, 5ml every time.Adhere to drinking on June 29th, 2017, and in the same day again in the second affiliated hospital, Medical University Of Anhui,
Carry out fasting blood-glucose detection, testing result is the normal 5.83mmol/L of blood glucose (normal reference value is 3.9~6.1mmol/L).
Embodiment 2
Oligofructose liquid syrup, the mixture including xylo-oligosaccharide, polydextrose and water；By mass percentage, respectively
Component and its content for accounting for dry matter are as follows:
Xylo-oligosaccharide: 35%；Polydextrose: 28%；Water: 37%.
The preparation method of oligofructose liquid syrup in the present invention is referred to include the following steps: shown in Fig. 1
Above-mentioned formula is weighed each raw material by step 1), and xylo-oligosaccharide 35g, polydextrose 28g are mixed in molten sugar bowl；
Above-mentioned molten sugar bowl heating water bath 77 DEG C of temperature, is kept the temperature 30 minutes, to above-mentioned xylo-oligosaccharide and poly- grape by step 2)
Sugared mixture melts as deaeration by nitrogen stripping after syrup；
The membrane filtration that syrup after step 2) deaeration by nitrogen stripping is 5 μm with aperture by step 3), at 0 DEG C of temperature, nitrogen charging is standby
With；
Step 4) takes the pure water of 37g, deoxidation at a temperature of 15 DEG C, spare with the membrane filtration that aperture is 75 μm；
First blend tank is added in syrup spare in step 3) by step 5), then water spare after filtering in step 4) is added
Above-mentioned blend tank simultaneously stirs evenly, and then deaeration by nitrogen stripping, obtains liquid syrup；
Nitrogen charging sterilizes after the membrane filtration that liquid syrup after allotment in step 5) is 1 μm with aperture by step 6), nitrogen charging
The technological parameter temperature of sterilizing is at 104 DEG C, and the time is in 14s；
Liquid syrup after nitrogen charging sterilizing in step 6) is cooled in 2s by step 7) using vaporized nitrogen device cooler
35 DEG C, then temperature is filling in 25 DEG C of temperature retrofillings.
Embodiment 3
Oligofructose liquid syrup, the mixture including oligofructose, polydextrose and water；By mass percentage, respectively
Component and its content for accounting for dry matter are as follows:
Oligofructose: 41%；Polydextrose: 34%；Water: 25%.
The preparation method of above-mentioned oligofructose liquid syrup is referred to include the following steps: shown in Fig. 1
Above-mentioned formula is weighed each raw material by step 1), and oligofructose 41g, polydextrose 34g are mixed in molten sugar bowl；
Above-mentioned molten sugar bowl heating water bath 80 DEG C of temperature, is kept the temperature 30 minutes, to above-mentioned oligofructose and poly- grape by step 2)
Sugared mixture melts as deaeration by nitrogen stripping after syrup；
The membrane filtration that syrup after step 2) deaeration by nitrogen stripping is 5 μm with aperture by step 3), the nitrogen charging at 20 DEG C of temperature
It is spare；
Step 4) takes the pure water of 25g, deoxidation at a temperature of 25 DEG C, spare with the membrane filtration that aperture is 75 μm；
First blend tank is added in syrup spare in step 3) by step 5), then water spare after filtering in step 4) is added
Above-mentioned blend tank simultaneously stirs evenly, and then deaeration by nitrogen stripping, obtains liquid syrup；
Nitrogen charging sterilizes after the membrane filtration that liquid syrup after allotment in step 5) is 1 μm with aperture by step 6), nitrogen charging
The technological parameter temperature of sterilizing is at 105 DEG C, and the time is in 13s；
Liquid syrup after nitrogen charging sterilizing in step 6) is cooled in 3s by step 7) using vaporized nitrogen device cooler
30 DEG C, then temperature is filling in 20 DEG C of temperature retrofillings.
Embodiment 4
Oligofructose liquid syrup, the mixture including galactooligosaccharide, polydextrose and water；By mass percentage,
Each component and its content for accounting for dry matter are as follows:
Galactooligosaccharide: 45%；Polydextrose: 40%；Water: 15%.
The preparation method of oligofructose liquid syrup in the present invention is referred to include the following steps: shown in Fig. 1
Above-mentioned formula is weighed each raw material by step 1), and galactooligosaccharide 45g, polydextrose 40g are mixed in molten sugar bowl
It closes；
Above-mentioned molten sugar bowl heating water bath 78 DEG C of temperature, is kept the temperature 30 minutes, to above-mentioned galactooligosaccharide and poly- Portugal by step 2)
Grape sugar mixture melts as deaeration by nitrogen stripping after syrup；
The membrane filtration that syrup after step 2) deaeration by nitrogen stripping is 5 μm with aperture by step 3), the nitrogen charging at 25 DEG C of temperature
It is spare；
Step 4) takes the pure water of 15g, deoxidation at a temperature of 30 DEG C, spare with the membrane filtration that aperture is 75 μm；
First blend tank is added in syrup spare in step 3) by step 5), then water spare after filtering in step 4) is added
Above-mentioned blend tank simultaneously stirs evenly, and then deaeration by nitrogen stripping, obtains liquid syrup；
Nitrogen charging sterilizes after the membrane filtration that liquid syrup after allotment in step 5) is 1 μm with aperture by step 6), nitrogen charging
The technological parameter temperature of sterilizing is at 106 DEG C, and the time is in 12s；
Liquid syrup after nitrogen charging sterilizing in step 6) is cooled in 4s by step 7) using vaporized nitrogen device cooler
25 DEG C, then temperature is filling in 25 DEG C of temperature retrofillings.
Embodiment 5
Oligofructose liquid syrup, the mixture including oligoisomaltose, polydextrose and water；By weight percent
Meter, each component and its content for accounting for dry matter are as follows:
Oligoisomaltose: 51%；Polydextrose: 24%；Water: 25%.
The preparation method of oligofructose liquid syrup in the present invention is referred to include the following steps: shown in Fig. 1
Above-mentioned formula is weighed each raw material by step 1), and oligoisomaltose 51g, polydextrose 24g are mixed in molten sugar bowl
It closes；
Above-mentioned molten sugar bowl heating water bath 76 DEG C of temperature, is kept the temperature 30 minutes by step 2), to above-mentioned oligoisomaltose and is gathered
Glucose mixture melts as deaeration by nitrogen stripping after syrup；
The membrane filtration that syrup after step 2) deaeration by nitrogen stripping is 5 μm with aperture by step 3), the nitrogen charging at 10 DEG C of temperature
It is spare；
Step 4) takes the pure water of 25g, deoxidation at a temperature of 26 DEG C, spare with the membrane filtration that aperture is 75 μm；
First blend tank is added in syrup spare in step 3) by step 5), then water spare after filtering in step 4) is added
Above-mentioned blend tank simultaneously stirs evenly, and then deaeration by nitrogen stripping, obtains liquid syrup；
Nitrogen charging sterilizes after the membrane filtration that liquid syrup after allotment in step 5) is 1 μm with aperture by step 6), nitrogen charging
The technological parameter temperature of sterilizing is at 107 DEG C, and the time is in 10s；
Liquid syrup after nitrogen charging sterilizing in step 6) is cooled in 5s by step 7) using vaporized nitrogen device cooler
20 DEG C, then temperature is filling in 20 DEG C of temperature retrofillings.
Embodiment 6
Oligofructose liquid syrup, the mixture including soyabean oligosaccharides, polydextrose and water；By mass percentage,
Each component and its content for accounting for dry matter are as follows:
Soyabean oligosaccharides: 31%；Polydextrose: 44%；Water: 25%.
The preparation method of oligofructose liquid syrup in the present invention is referred to include the following steps: shown in Fig. 1
Above-mentioned formula is weighed each raw material by step 1), and soyabean oligosaccharides 31g, polydextrose 44g are mixed in molten sugar bowl
It closes；
Above-mentioned molten sugar bowl heating water bath 79 DEG C of temperature, is kept the temperature 30 minutes, to above-mentioned soyabean oligosaccharides and poly- Portugal by step 2)
Grape sugar mixture melts as deaeration by nitrogen stripping after syrup；
The membrane filtration that syrup after step 2) deaeration by nitrogen stripping is 5 μm with aperture by step 3), the nitrogen charging at 15 DEG C of temperature
It is spare；
Step 4) takes the pure water of 25g, deoxidation at a temperature of 27 DEG C, spare with the membrane filtration that aperture is 75 μm；
First blend tank is added in syrup spare in step 3) by step 5), then water spare after filtering in step 4) is added
Above-mentioned blend tank simultaneously stirs evenly, and then deaeration by nitrogen stripping, obtains liquid syrup；
Nitrogen charging sterilizes after the membrane filtration that liquid syrup after allotment in step 5) is 1 μm with aperture by step 6), nitrogen charging
The technological parameter temperature of sterilizing is at 105 DEG C, and the time is in 13s；
Liquid syrup after nitrogen charging sterilizing in step 6) is cooled to 0 using vaporized nitrogen device cooler by step 7) in 5s
DEG C, then temperature is filling in 0 DEG C of temperature retrofilling.
Embodiment 7
Oligofructose liquid syrup, the mixture including lactosucrose, polydextrose and water；By mass percentage,
Each component and its content for accounting for dry matter are as follows:
Lactosucrose: 40%；Polydextrose: 40%；Water: 20%.
The preparation method of oligofructose liquid syrup in the present invention is referred to include the following steps: shown in Fig. 1
Above-mentioned formula is weighed each raw material by step 1), and lactosucrose 40g, polydextrose 40g are mixed in molten sugar bowl
It closes；
Above-mentioned molten sugar bowl heating water bath 80 DEG C of temperature, is kept the temperature 30 minutes, to above-mentioned oligofructose and poly- grape by step 2)
Sugared mixture melts as deaeration by nitrogen stripping after syrup；
The membrane filtration that syrup after step 2) deaeration by nitrogen stripping is 5 μm with aperture by step 3), the nitrogen charging at 30 DEG C of temperature
It is spare；
Step 4) takes the pure water of 20g, deoxidation at a temperature of 30 DEG C, spare with the membrane filtration that aperture is 75 μm；
First blend tank is added in syrup spare in step 3) by step 5), then water spare after filtering in step 4) is added
Above-mentioned blend tank simultaneously stirs evenly, and then deaeration by nitrogen stripping, obtains liquid syrup；
Nitrogen charging sterilizes after the membrane filtration that liquid syrup after allotment in step 5) is 1 μm with aperture by step 6), nitrogen charging
The technological parameter temperature of sterilizing is at 107 DEG C, and the time is in 10s；
Liquid syrup after nitrogen charging sterilizing in step 6) is cooled in 3s by step 7) using vaporized nitrogen device cooler
15 DEG C, then temperature is filling in 15 DEG C of temperature retrofillings.
Comparative example:
A kind of oligosaccharide nutrient, in terms of concentration expressed in percentage by weight, including the following raw material component: dextran starches F42 6%
~6.5, polydextrose 1%~2%, oligofructose 0.1%~0.2%, xylo-oligosaccharide 0.01%~0.05%, galactooligosaccharide
0.15%~0.2%, oligoisomaltose 0.15%~0.2%, milk ketose 0.5%-1%, vitamin B6 0.0001%~
0.0002%, vitamin C 0.015%~0.02%, magnesium sulfate 0.012%~0.015%, L-calcium lactate 0.5%-0.8% and
Sodium iron ethylene diamine tetra acetate 0.005%~0.008%.
Preparation method is the assembly line of the prior art, has no completely setting deaeration by nitrogen stripping environment, and it further includes various
Preservative, flavoring agent, colorant etc..
Performance rating
Oligofructose liquid syrup prepared in embodiment 1-7 and comparative example is subjected to comprehensive quality evaluation, evaluates item
Mesh and it the results are shown in Table 1.
Above-described embodiment is only a part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts,
It shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of oligofructose liquid syrup, which is characterized in that the mixture including oligosaccharide, polydextrose and water；By quality
Percentage meter, each component and its content for accounting for dry matter are as follows:
Wherein, oligosaccharide: 31%~51%；Polydextrose: 24%~44%；Water: 5%~45%.
2. a kind of oligofructose liquid syrup according to claim 1, which is characterized in that the oligosaccharide: 35%~
45%；The polydextrose: 28%~40%；Water: 15%~37%.
3. a kind of oligofructose liquid syrup according to claim 1 or 2, which is characterized in that the oligosaccharide: 41%；
The polydextrose: 34%；Water: 25%.
4. a kind of oligofructose liquid syrup according to claim 3, which is characterized in that the oligosaccharide includes with next
Kind is a variety of:
Xylo-oligosaccharide, oligofructose, galactooligosaccharide, oligoisomaltose, soyabean oligosaccharides and lactosucrose.
5. a kind of oligofructose liquid syrup according to claim 4, which is characterized in that the oligosaccharide is oligomeric fruit
Sugar.
6. a kind of preparation method of oligofructose liquid syrup, which comprises the steps of:
Step 1) weighs each raw material according to the oligofructose liquid syrup of any one of claim 1-3；
Step 2) by the raw material oligosaccharide and polydextrose mixed in molten sugar bowl；
Step 3) heats the molten sugar bowl, the deaeration by nitrogen stripping after the oligosaccharide and polydextrose mixture melt as syrup；
Step 4) is spare by nitrogen charging after the syrup filtering after step 3) deaeration by nitrogen stripping
First blend tank is added in syrup spare in step 4) by step 5), then is added water to the blend tank and stirred evenly, so
Deaeration by nitrogen stripping afterwards obtains liquid syrup；
Step 6) sterilizes nitrogen charging after the liquid syrup filtering after allotment in step 5)；
Step 7) will fill filling after the liquid syrup cooling after nitrogen charging sterilizing in step 6).
7. a kind of preparation method of oligofructose liquid syrup according to claim 6, which is characterized in that the step 3)
By the molten sugar bowl heating water bath, 75 DEG C~80 DEG C of temperature, 30 minutes are kept the temperature, by the syrup deaeration by nitrogen stripping after thawing.
8. a kind of preparation method of oligofructose liquid syrup according to claim 6, which is characterized in that the step 4)
The membrane filtration that middle syrup is 5 μm with aperture, in -10 DEG C~30 DEG C of temperature, nitrogen charging is spare.
9. a kind of preparation method of oligofructose liquid syrup according to claim 6, which is characterized in that the step 5)
In water be pure water, pure water deoxidation at a temperature of 10 DEG C~30 DEG C, with aperture for 75 μm of membrane filtration.
10. a kind of preparation method of oligofructose liquid syrup according to claim 6, which is characterized in that the step
6) nitrogen charging sterilizes after the membrane filtration that the liquid syrup in is 1 μm with aperture.
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| US20070082104A1 (en) * | 2004-08-12 | 2007-04-12 | Sophie De Baets | Functional sugar replacement |
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| US20150136638A1 (en) * | 2012-01-30 | 2015-05-21 | LaboratoiresUrgo | Method for preparing a syrupy product comprising vitamins |
| JP2017023128A (en) * | 2015-03-27 | 2017-02-02 | 株式会社和冠 | Sweetener composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11299449A (en) * | 1998-02-20 | 1999-11-02 | Nikken Chem Co Ltd | Liquid sweetener composition |
| US20070082104A1 (en) * | 2004-08-12 | 2007-04-12 | Sophie De Baets | Functional sugar replacement |
| US20060110519A1 (en) * | 2004-11-19 | 2006-05-25 | Atkins Nutritionals, Inc. | Low-glycemic alcoholic beverages and methods for making same |
| JP2006314240A (en) * | 2005-05-12 | 2006-11-24 | Meiji Seika Kaisha Ltd | Low-calorie sweetener inhibiting rise in blood-sugar level |
| US20150136638A1 (en) * | 2012-01-30 | 2015-05-21 | LaboratoiresUrgo | Method for preparing a syrupy product comprising vitamins |
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