CN110959732A - Production method of compound sugar alcohol - Google Patents
Production method of compound sugar alcohol Download PDFInfo
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- CN110959732A CN110959732A CN201811159248.7A CN201811159248A CN110959732A CN 110959732 A CN110959732 A CN 110959732A CN 201811159248 A CN201811159248 A CN 201811159248A CN 110959732 A CN110959732 A CN 110959732A
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- CN
- China
- Prior art keywords
- sugar alcohol
- maltitol
- sorbitol
- compound sugar
- content
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- -1 compound sugar alcohol Chemical class 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 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 32
- 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 abstract description 31
- 239000000600 sorbitol Substances 0.000 claims abstract description 31
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 31
- 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 claims abstract description 30
- 239000008103 glucose Substances 0.000 claims abstract description 30
- 239000006188 syrup Substances 0.000 claims abstract description 28
- 235000020357 syrup Nutrition 0.000 claims abstract description 28
- 239000000845 maltitol Substances 0.000 claims abstract description 24
- 235000010449 maltitol Nutrition 0.000 claims abstract description 24
- 229940035436 maltitol Drugs 0.000 claims abstract description 24
- 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 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 235000001727 glucose Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000005070 sampling Methods 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 4
- 238000012360 testing method Methods 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 16
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract description 12
- 235000013736 caramel Nutrition 0.000 abstract description 12
- 235000013373 food additive Nutrition 0.000 abstract description 8
- 239000002778 food additive Substances 0.000 abstract description 8
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Images
Classifications
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- 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
- A23L3/3454—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 liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of compound food additives, in particular to a production method of compound sugar alcohol. Including maltitol, sorbitol, glucose syrup; the concrete steps are that glucose syrup, maltitol and sorbitol are respectively added in proportion in a mixing and stirring tank at 60-70 ℃, and the mixture is fully mixed and stirred evenly; sampling, inspecting, storing in a finished product tank, filtering, and packaging. The moisture retention of the modified compound sugar alcohol is improved from the original 35% to 47.3%, the moisture retention is improved by 35% compared with the original glucose syrup, the sweetness is improved from the original 0.4 to 0.61, and the sweetness is improved by 52.5% compared with the original glucose, the moisture retention and the taste of the caramel treats produced by modifying the compound sugar alcohol according to the feedback of the actual application of customers are obviously improved, the shelf life is prolonged from the original 6 months to 12 months, and the caramel treats can be sold to all parts of the country or even exported to the southeast Asia region through a commercial network.
Description
Technical Field
The invention relates to the technical field of compound food additives, in particular to a production method of compound sugar alcohol.
Background
The caramel treats are puffed food favored by people, the puffed rice cake is mainly formed by boiling puffed rice through and glucose and pressing into blocks, the puffed rice cake is soft and sweet in mouth and can serve as dry grains, syrup used by the caramel treats in traditional ingredients is glucose syrup, the formula proportion is up to 40%, the glucose syrup has high heat value and poor moisture retention, and along with the improvement of health diet consciousness and the expansion of network range of product selling electric suppliers, the traditional glucose caramel treats have low purchasing desire of people who are obese and seek health diet, the moisture retention is poor, the product is easy to dry, the shelf life is short in northern areas, the selling radius is limited, and the sale of the caramel treats brings great influence.
Aiming at the situation, the syrup is improved according to the requirements of customers, and on the basis of keeping the viscosity and the shaping property of the syrup, the moisture retention is enhanced, the heat is reduced, and the application requirements of low sugar and prolonged shelf life are met.
Disclosure of Invention
The invention aims to enhance the moisture retention of food by adding maltitol and sorbitol on the basis of glucose syrup, prolong shelf life and be beneficial to keeping stable structure of the food.
The technical scheme adopted by the invention is as follows: a method for producing compound sugar alcohol comprises maltitol, sorbitol, and glucose syrup; the concrete steps are that glucose syrup, maltitol and sorbitol are respectively added in proportion in a mixing and stirring tank at 60-70 ℃, and the mixture is fully mixed and stirred evenly; sampling, inspecting, storing in a finished product tank, filtering, and packaging.
53% of glucose syrup, 42% of maltitol solution and 5% of sorbitol solution.
The main quality indexes of the maltitol solution are that the content of solid matters is more than or equal to 75 percent, the content of maltitol (accounting for dry basis) is more than or equal to 50 percent, the content of reducing sugar is less than or equal to 0.3 percent, and the PH value is 5.0-7.5.
The main indexes of the sorbitol solution are that the solid content is 69-71%, the sorbitol content is more than or equal to 50, the reducing sugar is less than or equal to 0.21%, and the PH is 5.0-7.5.
The glucose syrup has the main indexes of solid content more than or equal to 80 percent, DE value of 40-44 and PH value of 4.0-6.0.
The invention also adopts maltitol and sorbitol as markers, and detects that the content of the maltitol and the content of the sorbitol are in a specified range by a high performance liquid chromatograph to determine that the mixture ratio is proper, thereby facilitating the production operation, and simultaneously, the product standard of the compound sugar alcohol is formulated by repeated test and comparison with the application of customers, and is used for production and acceptance of customers.
The invention has the beneficial effects that:
the moisture retention of the modified compound sugar alcohol is improved from the original 35% to 47.3%, the moisture retention is improved by 35% compared with the original glucose syrup, the sweetness is improved from the original 0.4 to 0.61, and the sweetness is improved by 52.5% compared with the original glucose, the moisture retention and the taste of the caramel treats produced by modifying the compound sugar alcohol according to the feedback of the actual application of customers are obviously improved, the shelf life is prolonged from the original 6 months to 12 months, and the caramel treats can be sold to all parts of the country or even exported to the southeast Asia region through a commercial network.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention will be further explained with reference to the drawings.
A method for producing compound sugar alcohol comprises maltitol, sorbitol, and glucose syrup; the concrete steps are that glucose syrup, maltitol and sorbitol are respectively added in proportion in a mixing and stirring tank at 60-70 ℃, and the mixture is fully mixed and stirred evenly; sampling, inspecting, storing in a finished product tank, filtering, and packaging.
1. Raw material standard for mixing
(1) Maltitol solution
The product meets GB28307-2012 'food additive maltitol and maltitol solution', and has the main quality indexes:
| serial number | Inspection item | Index requirement |
| 1 | Content of solid matter% | ≥75 |
| 2 | Maltitol content% (on a dry basis) | ≥50 |
| 3 | Reducing sugar% | ≤0.3％ |
| 4 | PH (1:1w/w solution) | 5.0-7.5 |
(2) Sorbitol solution
Meets GB7658-2005 food additive sorbitol solution, and the main indexes are as follows:
| serial number | Inspection item | Index requirement |
| 1 | Content of solid matter% | 69-71 |
| 2 | Sorbitol content% | ≥50 |
| 3 | Reducing sugar% | ≤0.21％ |
| 4 | PH (1:1w/w solution) | 5.0-7.5 |
(3) Glucose syrup
Conforms to GB/T20885-2007 glucose syrup, and the main indexes conform to:
| serial number | Inspection item | Index requirement |
| 1 | Sugar degree% | ≥80 |
| 2 | DE value | 40-44 |
| 3 | PH (1:1w/w solution) | 4.0-6.0 |
The key points of the production process of the invention
On the basis of the original glucose syrup, the moisture retention is improved by adding a certain proportion of maltitol and sorbitol, and the sweetness is improved, so that the moisture retention of the caramel treats product is improved and the taste is better after the caramel treats of customers are modified by the compound sugar alcohol.
Art formulation (according to weight percentage)
(1) Properties of Components before formulation
| Ingredients | Glucose syrup | Maltitol solution | Sorbitol solution |
| Property degree of moisture before compounding | 35％ | 60％ | 72％ |
| Sweetness level | 0.4 | 0.9 | 0.6 |
| Concentration of | 80％ | 75％ | 70％ |
| Compounding ratio of sugar alcohol | 53％ | 42％ | 5％ |
(2) The properties of the prepared compound sugar alcohol
Based on the above-mentioned weighted calculation
| Ingredients | Moisture retention | Sweetness level | Concentration of |
| Property degree of moisture before compounding | 47.3％ | 0.61 | 77.4％ |
The formula mainly takes glucose syrup and maltitol as main components, and because the compound food additive specified in GB26687 general rules of compound food additives must consist of two or more than two food additives, the sorbitol is added mainly for the purpose of enhancing moisture preservation, and simultaneously, the formula also aims to ensure that the product meets the regulatory requirements of GB26687 general rules of compound food additives,
the preparation method comprises the following steps: the maltitol and the glucose syrup can be added in a volume-reduced manner, and the sorbitol can be directly added according to the weight because of a small proportion of the formula. Reference density at calculation: the density of 80% of the glucose syrup is 1.42, the density of the maltitol is 1.35, the density of the sorbitol is 1.30, the density of the mixed compound sweetener is 1.40, the temperature of the product is heated to 60-70 ℃ during mixing to reduce the viscosity, and the product is convenient to stir and mix evenly.
From the data, the moisture retention of the modified compound sugar alcohol is improved from the original 35% to 47.3%, the moisture retention is improved by 35% compared with the original glucose syrup, the sweetness is improved from the original 0.4 to 0.61, the sweetness is improved by 52.5% compared with the original glucose, the moisture retention and the taste of the caramel treats produced by the modified compound sugar alcohol are both obviously improved according to the feedback of the actual application of customers, the shelf life is prolonged from the original 6 months to 12 months, and the caramel treats can be sold to all parts of the country or even exported to the southeast Asia region through an electronic commerce network.
Because the actual production capacity is large, the grape pulp, the maltitol solution and the sorbitol solution in a factory are usually stored in a storage tank, and are difficult to be metered by pound scales during preparation, in order to solve the problem of proportioning metering, the maltitol and the sorbitol are used as markers, and a high performance liquid chromatograph is used for detecting that the contents of the maltitol and the sorbitol are in a specified range to determine whether the proportioning is proper, so that the proportioning weight can be converted into liquid loading for adding until the contents of the maltitol and the sorbitol reach the specified index range, the production operation is greatly facilitated, and meanwhile, the product standard of the compound sugar alcohol is formulated through repeated testing and comparison with customer application for production and customer acceptance.
Quality requirement of compound sugar alcohol product
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. A production method of compound sugar alcohol is characterized in that: including maltitol, sorbitol, glucose syrup; the concrete steps are that glucose syrup, maltitol and sorbitol are respectively added in proportion in a mixing and stirring tank at 60-70 ℃, and the mixture is fully mixed and stirred evenly; sampling, inspecting, storing in a finished product tank, filtering, and packaging.
2. The production method of the compound sugar alcohol according to claim 1, which is characterized in that: 53% of glucose syrup, 42% of maltitol solution and 5% of sorbitol solution.
3. The production method of the compound sugar alcohol according to claim 1, which is characterized in that: the main quality indexes of the maltitol solution are that the content of solid matters is more than or equal to 75 percent, the content of maltitol (accounting for dry basis) is more than or equal to 50 percent, the content of reducing sugar is less than or equal to 0.3 percent, and the PH value is 5.0-7.5.
4. The production method of the compound sugar alcohol according to claim 1, which is characterized in that: the main indexes of the sorbitol solution are that the solid content is 69-71%, the sorbitol content is more than or equal to 50%, the reducing sugar is less than or equal to 0.21%, and the PH is 5.0-7.5.
5. The production method of the compound sugar alcohol according to claim 1, which is characterized in that: the glucose syrup has the main indexes of solid content more than or equal to 80 percent, DE value of 40-44 and PH value of 4.0-6.0.
6. The production method of the compound sugar alcohol according to claim 1, which is characterized in that: and maltitol and sorbitol are also used as markers, a high performance liquid chromatograph is used for detecting that the content of the maltitol and the content of the sorbitol are in a specified range, so that the mixture ratio is determined to be proper, and meanwhile, the product standard of the compound sugar alcohol is formulated through repeated testing and comparison with customer application for production and customer acceptance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811159248.7A CN110959732A (en) | 2018-09-30 | 2018-09-30 | Production method of compound sugar alcohol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811159248.7A CN110959732A (en) | 2018-09-30 | 2018-09-30 | Production method of compound sugar alcohol |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110959732A true CN110959732A (en) | 2020-04-07 |
Family
ID=70028852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811159248.7A Pending CN110959732A (en) | 2018-09-30 | 2018-09-30 | Production method of compound sugar alcohol |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110959732A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613459A (en) * | 2012-04-17 | 2012-08-01 | 浙江华康药业股份有限公司 | Compound moisturizing agent for foods and preparation method thereof |
| CN104177229A (en) * | 2014-08-26 | 2014-12-03 | 浙江华康药业股份有限公司 | Process for preparing solid oligose alcohol and solid sorbitol |
| CN105472988A (en) * | 2013-08-01 | 2016-04-06 | 雀巢产品技术援助有限公司 | Crispy sachima and preparation process thereof |
-
2018
- 2018-09-30 CN CN201811159248.7A patent/CN110959732A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613459A (en) * | 2012-04-17 | 2012-08-01 | 浙江华康药业股份有限公司 | Compound moisturizing agent for foods and preparation method thereof |
| CN105472988A (en) * | 2013-08-01 | 2016-04-06 | 雀巢产品技术援助有限公司 | Crispy sachima and preparation process thereof |
| CN104177229A (en) * | 2014-08-26 | 2014-12-03 | 浙江华康药业股份有限公司 | Process for preparing solid oligose alcohol and solid sorbitol |
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Application publication date: 20200407 |