CN118266575A - Sugar-free and heat-free rock candy-like compound sweetener and preparation method thereof - Google Patents
Sugar-free and heat-free rock candy-like compound sweetener and preparation method thereof Download PDFInfo
- Publication number
- CN118266575A CN118266575A CN202311408375.7A CN202311408375A CN118266575A CN 118266575 A CN118266575 A CN 118266575A CN 202311408375 A CN202311408375 A CN 202311408375A CN 118266575 A CN118266575 A CN 118266575A
- Authority
- CN
- China
- Prior art keywords
- sugar
- zero
- erythritol
- stevioside
- rock candy
- Prior art date
- 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.)
- Pending
Links
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 33
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 33
- 150000001875 compounds Chemical class 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000011435 rock Substances 0.000 title abstract description 7
- 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 claims abstract description 29
- 235000019202 steviosides Nutrition 0.000 claims abstract description 28
- 229940013618 stevioside Drugs 0.000 claims abstract description 27
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000004386 Erythritol Substances 0.000 claims abstract description 25
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000019414 erythritol Nutrition 0.000 claims abstract description 25
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 25
- 229940009714 erythritol Drugs 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 16
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 14
- 239000004376 Sucralose Substances 0.000 claims abstract description 14
- 235000019408 sucralose Nutrition 0.000 claims abstract description 14
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 14
- -1 glucosyl stevioside Chemical compound 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 abstract description 17
- 238000010438 heat treatment Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013373 food additive Nutrition 0.000 abstract description 5
- 239000002778 food additive Substances 0.000 abstract description 5
- 238000002844 melting Methods 0.000 abstract description 5
- 230000008018 melting Effects 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 4
- 235000015243 ice cream Nutrition 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 229930006000 Sucrose Natural products 0.000 description 8
- 229960004793 sucrose Drugs 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 6
- 238000005266 casting Methods 0.000 description 4
- 229930189775 mogroside Natural products 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 244000228451 Stevia rebaudiana Species 0.000 description 3
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000002288 cocrystallisation Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000012943 hotmelt Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
The invention belongs to the technical field of food additive processing, relates to the technical field of compound sweeteners, and in particular relates to a compound sweetener with zero sugar and zero heat and an appearance similar to rock sugar (namely, a zero calorie rock sugar) and a preparation method thereof. The product prepared by the invention can not only solve the daily sugar control requirement of people, but also solve the sweet taste requirement of the blocky rock candy without zero sugar and heat. Meanwhile, the modified sugar-free ice cream can be widely used as a food additive in the field of food processing, and breaks through the bottleneck that no 0-calorie ice cream exists at present and the development of 0-calorie products is limited. The preparation method comprises the steps of physically drying, mixing, heating, melting, entering a mould, cooling, forming and the like of erythritol and other sweeteners (one or more of stevioside, glucosyl stevioside and sucralose).
Description
Technical Field
The invention belongs to the technical field of food additive processing, relates to the technical field of compound sweeteners, and in particular relates to a compound sweetener with zero sugar and zero heat and an appearance similar to rock sugar (namely, a zero calorie rock sugar) and a preparation method thereof.
Background
The invention mainly relates to sweeteners such as erythritol, stevioside, glucosyl stevioside, sucralose and the like.
Erythritol is the only zero-calorie sugar alcohol mentioned by the national food safety standard GB28050 so far, is a natural sweetener, has the sweetness of 60-70% of sucrose, and is not digested and degraded by the human body due to the lack of enzymes capable of metabolizing erythritol, and is mostly excreted from urine through kidneys.
Steviol glycoside is a natural sweetener derived from stevia rebaudiana, its sweetness is 200-300 times that of sucrose, almost without calories.
The glucosyl stevioside is a food additive prepared from stevia rebaudiana Bertoni of Compositae by enzymatic glycosylation of stevioside extracted from stevia rebaudiana Bertoni, evaporating, concentrating, and spray drying. Its sweetness is 100-300 times that of cane sugar, almost has no heat quantity, and has the characteristics of no rising sugar.
The heat of the sucralose is almost zero, the sweetness is about 600 times of that of the sucrose, the sweetness is pure, the mouthfeel is close to that of white sugar, and the defects of obvious metallic taste, bitter taste, astringent taste and the like are avoided.
The prior art discloses less researches on the zero-calorie rock candy:
Chinese patent application CN202110410802 discloses a zero calorie candy for improving sweet taste performance of mogroside and a preparation method thereof.
First, this patent differs from the products and uses that this patent yields.
The patent is crystalline with good fluidity, and is a zero calorie sugar which is suitable for being directly sold in the market and replaces sucrose. As can be readily seen from the description, the zero-calorie sugar prepared by the patent is similar in appearance to sucrose and is used instead of sucrose. The product obtained by the method is similar to the crystal sugar in appearance. The specification and the size are between 100 and 500 mm, and the product used for replacing rock sugar is replaced.
Second, this patent differs from the method of manufacture of this patent.
The patent is characterized in that the zero-calorie sugar for improving the sweet taste performance of mogroside is obtained by compounding a high-power sweetener of momordica grosvenori and erythritol and granulating by boiling. The patent is prepared by mixing erythritol and other sweeteners (one or more of stevioside, glucosyl stevioside and sucralose) through physical drying, heating and melting, and cooling and molding in a mold.
Chinese patent application CN201911214034 discloses a method for melt co-crystallizing erythritol and high-intensity sweetener and the resulting product.
First, this patent differs from the product and method of preparation obtained in this patent.
The patent discloses a method for preparing a erythritol-high-power sweetener co-crystal by adding water into a high-power sweetener to prepare a suspension, and then adding the suspension into a melt crystallization device containing an erythritol solution to prepare an erythritol-high-power sweetener mixed solution, wherein the high-power sweetener is a combination of stevioside, sucralose and mogroside according to a mass ratio of 20-30:5-15:5-10. As can be seen from the above, the product components obtained by the patent are erythritol, stevioside, sucralose and mogroside. The product prepared by the patent is erythritol and other sweeteners (one or more of stevioside, glucosyl stevioside and sucralose). Thus, this patent is totally different from the product made by this patent.
Second, the patent is different from the product and process obtained by the patent.
The preparation method of the patent comprises the steps of firstly preparing erythritol solution, then adding water into high-power sweetener to prepare suspension, then slowly adding the prepared suspension into a melting crystallization device containing the erythritol solution to prepare erythritol-high-power sweetener mixed solution, and finally preparing erythritol-high-power sweetener cocrystal. The operation method is simple, and the preparation method is realized by the steps of heating and melting together after physical drying and mixing, and then cooling and molding in a mold. It follows that there is a significant difference in the preparation method.
Disclosure of Invention
The invention provides a compound sweetener (namely, zero calorie rock candy) with the appearance similar to rock candy and prepared from erythritol and other sweeteners (one or more of stevioside, glucosyl stevioside and sucralose) through the processes of physical drying, mixing, heating and melting, entering a mould, cooling and forming and the like, and a preparation method thereof. The product prepared by the invention not only can solve the sweet taste requirement of the blocky rock candy which has no sugar and no heat in daily sugar control life, but also can replace rock candy in food industry and widen the food products such as seasoned tea and the like.
The technical problems are realized by the following technical scheme.
(1) Adding erythritol and other sweeteners (one or more of stevioside, glucosyl stevioside and sucralose) into a stirring tank (V-shaped, three-dimensional, conical or horizontal mixing tank), and stirring and mixing thoroughly to obtain a compound mixture of erythritol and other sweeteners;
(2) Pouring the compound mixture prepared in the step (1) into a jacketed kettle or oven, controlling the temperature to be 110-125 ℃, and continuously stirring until the compound mixture is completely melted into liquid, so as to prepare a mixed solution of erythritol and other sweeteners;
(3) Injecting the mixed solution prepared in the step (2) into a forming die
(4) Cooling the mixed liquid in the mould to a solidification state through an air cooling tunnel
(5) Demolding the solidified and crystallized product to obtain the product
According to a preferred embodiment of the present invention, in step (1), the sweetener is: erythritol, stevioside and sucralose in a mass ratio of 99.5:0.3:0.2.
According to a preferred embodiment of the invention, in step (1), the mixing time is 18.+ -. 2min
According to a preferred embodiment of the present invention, in the step (2), the temperature is raised to 115.+ -. 5 °c
According to a preferred embodiment of the present invention, in the step (5), the erythritol-other sweetener co-crystal yield is 95 to 98%.
The invention has the technical advantages and effects that:
(1) The zero-calorie rock candy prepared by the invention not only has the appearance of the traditional rock candy, but also has the characteristics of 0 heat, caries resistance, no rising of sugar and the like which are not possessed by the common rock candy. Not only is suitable for people needing sugar control, but also is suitable for daily use of common consumers. Meanwhile, the modified sugar-free ice cream can be widely used as a food additive in the field of food processing, and breaks through the bottleneck that no 0-calorie ice cream exists at present and the development of 0-calorie products is limited.
(2) The manufacturing method is simple and easy to operate, low in equipment investment and suitable for large-scale industrial production.
(3) The invention improves the common water-soluble co-crystallization process, adopts a hot melt crystallization mode, can greatly improve the yield of the co-crystal and improves the economic benefit.
Description of the embodiments
The present invention will be described in further detail with reference to specific examples.
Examples
(1) Adding erythritol, stevioside, glucosyl stevioside and sucralose into a V-shaped mixing tank according to the proportion of 99.25:0.4:0.3:0.05, and fully mixing 18 min to obtain a compound mixture;
(2) Pouring the mixture in the step (1) into a jacketed kettle, slowly heating to 118 ℃ and starting stirring until the mixture is completely melted into liquid to prepare compound mixed liquid;
(3) And (3) injecting the mixed solution prepared in the step (2) into a rock candy mould through a casting machine, and cooling and forming to obtain a finished product of the rock candy with zero card.
Examples
(1) Adding erythritol and glucosyl stevioside into a biconical mixing tank according to the ratio of 99.6:0.4, and fully mixing 20 min to obtain a compound mixture;
(2) Pouring the mixture in the step (1) into a jacketed kettle, slowly heating to 120 ℃ and starting stirring until the mixture is completely melted into liquid to prepare compound mixed liquid;
(3) And (3) injecting the mixed solution obtained in the step (2) into a mould through a casting machine, and cooling to obtain the finished product of the zero-calorie rock candy.
Examples
(1) Erythritol, stevioside and glucosyl stevioside are respectively added into a horizontal mixing tank according to the proportion of 99.2:0.4:0.4, and are fully mixed to 19 min to prepare a compound mixture;
(2) Pouring the mixture in the step (1) into a jacketed kettle, slowly heating to 110 ℃, and starting stirring until the mixture is completely melted into liquid to prepare a compound mixed liquid;
(3) And (3) injecting the mixed solution prepared in the step (2) into a rock candy mould through a casting machine, and cooling and forming to obtain a finished product of the rock candy with zero card.
Examples
(1) Adding erythritol, glucosyl stevioside and sucralose into a three-dimensional mixing tank according to the proportion of 99.5:0.4:0.1, and fully mixing for 16min to obtain a compound mixture;
(2) Pouring the mixture in the step (1) into an oven, slowly heating to 112 ℃ and starting stirring until the mixture is completely melted into liquid to prepare compound mixed liquid;
(3) And (3) injecting the mixed solution prepared in the step (2) into a rock candy mould through a casting machine, and cooling and forming to obtain a finished product of the rock candy with zero card.
Claims (3)
1. A compound sweetener (namely, zero calorie rock candy) with the appearance similar to rock candy is characterized in that the specification and the size of the sweetener are between 100 and 500 mm, and the sweetener can be used instead of rock candy; the preparation method comprises the following steps: erythritol, other sweeteners (one or more of stevioside, glucosyl stevioside, and sucralose).
2. A zero calorie rock candy according to claim 1, wherein the other sweetener is added in an amount of 1 or less in total parts by weight. In the interval, the proportion can be adjusted within the national standard allowable range according to the requirements of sweetness, sweetness and application range in the processing or using process.
3. A process for preparing a zero calorie ice confection according to claims 1 and 2, which comprises the steps of:
(1) Adding erythritol and other sweeteners (one or more of stevioside, glucosyl stevioside and sucralose) into a stirring tank (V-shaped, three-dimensional, conical or horizontal mixing tank), and stirring and mixing thoroughly to obtain a compound mixture of erythritol and other sweeteners;
(2) Pouring the compound mixture prepared in the step (1) into a jacketed kettle or oven, controlling the temperature to be 110-125 ℃, and continuously stirring until the compound mixture is completely melted into liquid, so as to prepare a mixed solution of erythritol and other sweeteners;
(3) Injecting the mixed solution prepared in the step (2) into a forming die;
(4) Cooling the mixed liquid in the die to a solidification state through an air cooling tunnel;
(5) And demolding the solidified and crystallized product in the mold to obtain the zero-calorie rock candy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311408375.7A CN118266575A (en) | 2023-10-27 | 2023-10-27 | Sugar-free and heat-free rock candy-like compound sweetener and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311408375.7A CN118266575A (en) | 2023-10-27 | 2023-10-27 | Sugar-free and heat-free rock candy-like compound sweetener and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN118266575A true CN118266575A (en) | 2024-07-02 |
Family
ID=91649080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311408375.7A Pending CN118266575A (en) | 2023-10-27 | 2023-10-27 | Sugar-free and heat-free rock candy-like compound sweetener and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN118266575A (en) |
-
2023
- 2023-10-27 CN CN202311408375.7A patent/CN118266575A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669378A (en) | Sugar-free starch gel candy and preparation method thereof | |
| US20150024106A1 (en) | pH-adjusted sweetener | |
| CN101874538A (en) | Method for preparing elastic chocolate sauce | |
| JPWO2006077904A1 (en) | Sugar alcohol eutectic and process for producing the same | |
| CN109645432A (en) | A kind of crystallisation preparation stevia rebaudianum sugar-type dining table sugar method | |
| EP1180943A1 (en) | Edible compositions containing trehalose | |
| CN110179098A (en) | Novel zero card sweetener and preparation method thereof | |
| KR20220099515A (en) | Sweetener powder composition and method of preparing the same | |
| EP0411991B1 (en) | Process for the preparation of a sweetener based on aspartame, which is in a dry form similar to that of a lump of sugar | |
| CN118266575A (en) | Sugar-free and heat-free rock candy-like compound sweetener and preparation method thereof | |
| JP3460187B2 (en) | Candy and its manufacturing method | |
| CN111758949B (en) | Synthesis method of novel edible betel nut brine | |
| CN111631293A (en) | Gel candy and preparation method thereof | |
| JPS6019975B2 (en) | Method for producing hard caramel containing xylitol | |
| KR100773967B1 (en) | Candy and Process for Producing The Same | |
| EP3928629B1 (en) | Composition for preparing candy | |
| CN106260387A (en) | A kind of low-yield functional hard candy | |
| JPS62257346A (en) | Preparation of fondant-like sugar candy from palatinose | |
| JP3182665B2 (en) | Method for producing turanose and its use | |
| JP2014138555A (en) | Quality improvement method of candy product | |
| Fritzsching | Isomalt in hard candy applications | |
| JP2002253167A (en) | Method for producing powdery reduced starch syrup and powdery reduced starch syrup obtained by the method | |
| JP2885535B2 (en) | Hard candy and manufacturing method thereof | |
| JPH08173063A (en) | Production of jelly confectionery | |
| CN112244126A (en) | Production process of wheat flavor candy rich in glucose syrup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication |