WO2014146214A1 - Method for producing high-sweetness sucrose through co-crystallization and obtained product - Google Patents
Method for producing high-sweetness sucrose through co-crystallization and obtained product Download PDFInfo
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- WO2014146214A1 WO2014146214A1 PCT/CN2013/000316 CN2013000316W WO2014146214A1 WO 2014146214 A1 WO2014146214 A1 WO 2014146214A1 CN 2013000316 W CN2013000316 W CN 2013000316W WO 2014146214 A1 WO2014146214 A1 WO 2014146214A1
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- sucrose
- sweetness
- crystallization
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- intensity sweetener
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- 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 title claims abstract description 98
- 229930006000 Sucrose Natural products 0.000 title claims abstract description 97
- 239000005720 sucrose Substances 0.000 title claims abstract description 97
- 238000002288 cocrystallisation Methods 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims abstract description 18
- 239000008123 high-intensity sweetener Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000004376 Sucralose Substances 0.000 claims description 6
- 235000019408 sucralose Nutrition 0.000 claims description 6
- 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 description 6
- 235000021096 natural sweeteners Nutrition 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 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 description 3
- 238000012216 screening Methods 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- 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 description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 229930189775 mogroside Natural products 0.000 claims description 2
- HQMLIDZJXVVKCW-REOHCLBHSA-N L-alaninamide Chemical compound C[C@H](N)C(N)=O HQMLIDZJXVVKCW-REOHCLBHSA-N 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 101000655609 Streptomyces azureus Thiostrepton Proteins 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000007873 sieving Methods 0.000 abstract description 5
- 238000002425 crystallisation Methods 0.000 abstract description 4
- 230000008025 crystallization Effects 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract 1
- 239000013078 crystal Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 240000006053 Garcinia mangostana Species 0.000 description 3
- 235000017048 Garcinia mangostana Nutrition 0.000 description 3
- 244000228451 Stevia rebaudiana Species 0.000 description 3
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[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 HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Definitions
- the present invention pertains to a method of treating sucrose sweetness and application, and more particularly to a method of improving the sweetness of sucrose. Background technique
- Sucrose is a basic necessities of human life and a pure natural sweetener.
- the physiological effects of sucrose are increasingly valued by people, mainly due to elevated blood sugar, high calorie causing obesity and damage to teeth. If the sweetness of sucrose is increased by introducing a high-power non-caloric sweetener, the inherent flavor of sucrose is retained, and the amount of sucrose is greatly reduced, thereby reducing the physiological influence of sucrose and making it a natural health.
- the present invention utilizes co-crystallization technology to produce high-sweet sucrose, which has similar use characteristics to sucrose, retains the unique flavor of sucrose, and at the same time makes up for the physiological defects of sucrose, and is an excellent substitute for ordinary sucrose.
- the technical problem to be solved by the present invention is to provide a method for producing high-sweet sucrose, which overcomes the physiological defects of sucrose during use, and obtains a high-sweet sucrose product having the same appearance, use and taste as sucrose.
- the technical solution of the present invention is a method for producing high-intensity sucrose by co-crystallization, comprising the following steps: (1) preparing a high-concentration solution: a high-concentration sucrose solution of not less than 95 ⁇ is disposed.
- the high-concentration sucrose solution is a solution of not less than 95 ⁇ which is obtained by heating sucrose and water under normal pressure to a temperature exceeding a saturation temperature.
- a high-intensity sweetener is added to a high-concentration sucrose solution, which is a natural sweetener or a synthetic sweetener having a sweetness greater than 1 time of sucrose sweetness.
- high-intensity sweeteners is based on sweetness and flavor requirements, and can be added in a constant ratio to sucrose.
- the mass ratio of the sucrose solution to the high-intensity sweetener is 100: 0. 1-15.
- the natural sweetener is selected from the group consisting of mogroside or stevioside.
- the synthetic sweetener is selected from the group consisting of sucralose, asparagine alanamide (alien) or acesulfame potassium (AK sugar).
- the high sweetness sucrose sweetness produced by the present invention is 1-30 times.
- the invention uses the co-crystallization technology to produce high-sweet sucrose, has similar appearance characteristics to sucrose, retains the unique flavor and usage habit of sucrose, and makes up for the deficiency of sucrose on human health, and is an excellent substitute for ordinary sucrose.
- the mangosteen is 50% (w/w) of the mangosteen, and the sweetness is 250 times that of sucrose. According to the requirement of 2 times the sweetness, the mass ratio of the sweetmeat to sucrose is 0.4:100.
- sucrose a 95 ⁇ sucrose solution, heat up to 110 ° C to dissolve completely, add 1 gram of grosvenor citrus, crystallize under constant vacuum in -O. SMpa, wait until crystallization is complete, cool to room temperature, use 10-60 Target quasi-screening to obtain high-sweet sucrose products.
- This product can be used as a substitute for sucrose and has the flavor and health benefits of Mangosteen.
- the sucralose has a sweetness 600 times that of sucrose.
- the ratio of sucralose to sucrose is 3. 2 : 100 based on the 20-fold sucrose sweetness requirement.
- sucrose a 95 X sucrose solution
- sucralose a 95 X sucrose solution
- sucralose a 9 X sucrose solution
- crystallize under constant vacuum of -0.95 Mpa, to be crystallized, cool to room temperature
- 10 -60 mesh standard sieve to obtain high-sweet sucrose products, crystal clear and smooth, this product can be used as a substitute for sucrose, pure taste.
- the sweetness of stevia is 300 times that of sucrose. According to the requirement of 5 times sucrose sweetness, the ratio of stevia to sucrose is 1. 3:
- sucrose prepared 97 ⁇ sucrose solution, heated to 120 ° C completely dissolved, added 3.9 grams of stevioside R (Rab98), crystallized under constant vacuum of -0.95Mpa, to be crystallized, cooled to At room temperature, a high-sweet sucrose product is obtained by sieving with a 10_60 mesh standard sieve. The crystal is transparent and smooth, and the product can be used as a substitute for sucrose, and the taste is pure.
- stevioside R Rosin
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Saccharide Compounds (AREA)
Abstract
A method for producing high-sweetness sucrose through co-crystallization and a high-sweetness sucrose product obtained according to the method. The method comprises the following steps. (1) A high concentration sucrose solution is prepared. (2) A high intensity sweetener is added into the high concentration sucrose solution. (3) Co-crystallization of sucrose: after adding the high intensity sweetener into the high concentration sucrose solution, crystallizing and cooling are performed in a vacuum state at a constant temperature, to obtain a co-crystallized product of the sucrose and the high intensity sweetener. (4) High-sweetness sucrose does not need to be dried, and a product can be dried by depending on crystallization heat in the crystallization process; and high-sweetness sucrose with different granularity requirements is obtained through sieving. The high intensity sweetener is combined with the sucrose by using a co-crystallization technology, and the obtained high-sweetness sucrose is a substitute of the sucrose.
Description
通过共结晶生产高甜度蔗糖的方法及所得到的产品 技术领域 Method for producing high-intensity sucrose by co-crystallization and obtained product
本发明属于改变蔗糖甜度和应用的处理方法， 特别涉及一种改善蔗糖甜度的方法。 背景技术 The present invention pertains to a method of treating sucrose sweetness and application, and more particularly to a method of improving the sweetness of sucrose. Background technique
蔗糖是人类基本的生活必需品， 是一种纯天然的甜味剂。 但是蔗糖的生理影响越来越 受到人们的重视， 主要表现在使血糖升高、 具有高热量造成肥胖和对牙齿的伤害等。 如果 通过引入高倍的无热量的甜味剂从而提高蔗糖的甜度， 既保留了蔗糖的固有风味， 又大大 降低了蔗糖的使用量， 从而降低了蔗糖的生理影响， 使之变成天然的健康糖品。 本发明运 用共结晶技术生产高甜度蔗糖， 具有与蔗糖相似的使用特征， 保留了蔗糖的特有风味， 同 时弥补了蔗糖的生理缺陷， 是普通蔗糖的优秀替代品。 Sucrose is a basic necessities of human life and a pure natural sweetener. However, the physiological effects of sucrose are increasingly valued by people, mainly due to elevated blood sugar, high calorie causing obesity and damage to teeth. If the sweetness of sucrose is increased by introducing a high-power non-caloric sweetener, the inherent flavor of sucrose is retained, and the amount of sucrose is greatly reduced, thereby reducing the physiological influence of sucrose and making it a natural health. Sugar products. The present invention utilizes co-crystallization technology to produce high-sweet sucrose, which has similar use characteristics to sucrose, retains the unique flavor of sucrose, and at the same time makes up for the physiological defects of sucrose, and is an excellent substitute for ordinary sucrose.
国外已有专利技术制造水分散性强、 速溶性和夹带蛋白质的蔗糖共结晶产品， 国内也 有关于共结晶糖品的专利申请， 但是， 这些都是将蔗糖或者其它糖类做为功能因子 （食品 和医药配料） 的载体， 解决食品医药配料的使用、 储存等方面的问题。 特别值得注意的是， 这些技术所的共结晶产品， 是以包藏和夹带的方式结晶的， 是无定形的多孔结构， 而非一 般意义的蔗糖晶体， 因此没有晶体光泽， 堆积密度很低。 Foreign patented technology to produce sucrose co-crystals with strong water dispersibility, fast solubility and entrained protein. There are also patent applications for co-crystallized sugars in China, but these are all sucrose or other sugars as functional factors (food And the carrier of pharmaceutical ingredients) to solve problems in the use and storage of food and pharmaceutical ingredients. It is particularly noteworthy that the co-crystallized products of these technologies are crystallized in an occluded and entrained manner, which is an amorphous porous structure, rather than a sucrose crystal of general significance, and thus has no crystal luster and a low bulk density.
发明内容 Summary of the invention
本发明所要解决的技术问题是提供一种生产高甜度蔗糖的方法，克服蔗糖在使用过程中 对生理上的缺陷， 得到外观、 使用和口味与蔗糖相同的高甜度蔗糖产品。 The technical problem to be solved by the present invention is to provide a method for producing high-sweet sucrose, which overcomes the physiological defects of sucrose during use, and obtains a high-sweet sucrose product having the same appearance, use and taste as sucrose.
本发明的技术方案是， 一种通过共结晶生产高甜度蔗糖的方法， 包括如下步骤： ( 1 ) 制备高浓度溶液： 配置不低于 95ΈΧ的高浓度蔗糖溶液。 The technical solution of the present invention is a method for producing high-intensity sucrose by co-crystallization, comprising the following steps: (1) preparing a high-concentration solution: a high-concentration sucrose solution of not less than 95 配置 is disposed.
所述高浓度蔗糖溶液为蔗糖和水在常压下升温至超过饱和温度溶解而制得的不低于 95ΈΧ的溶液。 The high-concentration sucrose solution is a solution of not less than 95 Å which is obtained by heating sucrose and water under normal pressure to a temperature exceeding a saturation temperature.
( 2 )高倍甜味剂的添加： 在高浓度蔗糖溶液中添加高倍甜味剂， 所述高倍甜味剂为甜度 大于 1倍蔗糖甜度的天然甜味剂或合成甜味剂。 (2) Addition of high-intensity sweetener: A high-intensity sweetener is added to a high-concentration sucrose solution, which is a natural sweetener or a synthetic sweetener having a sweetness greater than 1 time of sucrose sweetness.
高倍甜味剂的添加是根据甜度和风味的要求不同， 与蔗糖可按 -定比例添加。 The addition of high-intensity sweeteners is based on sweetness and flavor requirements, and can be added in a constant ratio to sucrose.
所述蔗糖溶液与高倍甜味剂的质量比例为 100 : 0. 1-15。 1-15。 The mass ratio of the sucrose solution to the high-intensity sweetener is 100: 0. 1-15.
所述天然甜味剂选自罗汉果甜甙或甜菊糖甙。 The natural sweetener is selected from the group consisting of mogroside or stevioside.
所述合成甜味剂选自三氯蔗糖、天门冬酰丙氨酰胺（阿力甜）或乙酰磺胺酸钾（AK糖）。
本发明制得的高甜度蔗糖甜度为 1-30倍。 The synthetic sweetener is selected from the group consisting of sucralose, asparagine alanamide (alien) or acesulfame potassium (AK sugar). The high sweetness sucrose sweetness produced by the present invention is 1-30 times.
( 3 ) 蔗糖溶液的共结晶： 在高浓度蔗糖溶液中添加高倍甜味剂后， 在真 ：下恒温结 晶， 然后冷却， 获得蔗糖和高倍甜味剂的共结晶产品。 (3) Co-crystallization of sucrose solution: After adding a high-intensity sweetener to a high-concentration sucrose solution, it is crystallized under a constant temperature and then cooled to obtain a co-crystallized product of sucrose and a high-intensity sweetener.
( 4 ) 高甜度蔗糖的筛分： 高甜度蔗糖的共结晶不需耍干燥， 依靠结晶过程中的结品 热就可以烘干产品； 然后用筛分机过筛， 通过筛分得到不同粒度要求的高甜度蔗糖。粒度 一般为 10-60目之间。 (4) Screening of high-sweet sucrose: The co-crystallization of high-sweet sucrose does not need to be dried, and the product can be dried by relying on the heat of the crystallization process; then sieving with a sieving machine to obtain different particle sizes by sieving High sweetness sucrose required. The particle size is generally between 10-60 mesh.
本发明的有益效果在于： The beneficial effects of the invention are:
本发明运用共结晶技术生产高甜度蔗糖， 具有与蔗糖相似的外观特征， 保留了蔗糖的特 有风味和使用习惯， 同时弥补了蔗糖对人体健康的不足， 是普通蔗糖的优秀替代品。 The invention uses the co-crystallization technology to produce high-sweet sucrose, has similar appearance characteristics to sucrose, retains the unique flavor and usage habit of sucrose, and makes up for the deficiency of sucrose on human health, and is an excellent substitute for ordinary sucrose.
具体实施方式 detailed description
以下结合实施例具体说明本发明。 The invention will be specifically described below in conjunction with the examples.
实施例 1 Example 1
添加罗汉果甜甙制备 2倍甜度的蔗糖 Adding Luo Han Guo sweet glutinous rice to prepare 2 times sweetness of sucrose
使用罗汉果甜甙为 50% (w/w)的罗汉果甜甙， 甜度为蔗糖的 250倍， 根据要求 2倍甜度 的要求计算， 罗汉果甜甙与蔗糖的质量比例为 0. 4 : 100。 The mangosteen is 50% (w/w) of the mangosteen, and the sweetness is 250 times that of sucrose. According to the requirement of 2 times the sweetness, the mass ratio of the sweetmeat to sucrose is 0.4:100.
称取 250克蔗糖， 配制 95ΈΧ的蔗糖溶液， 升温至 110'C完全溶解， 加入 1克罗汉果甜 甙， 在 -O. SMpa的真空下恒温结晶， 待结晶完成， 冷却至常温， 用 10-60目标准筛筛分得到 高甜度蔗糖产品。 该产品可做为蔗糖的替代品， 并具有罗汉果的风味和保健功效。 Weigh 250 g of sucrose, prepare a 95 ΈΧ sucrose solution, heat up to 110 ° C to dissolve completely, add 1 gram of grosvenor citrus, crystallize under constant vacuum in -O. SMpa, wait until crystallization is complete, cool to room temperature, use 10-60 Target quasi-screening to obtain high-sweet sucrose products. This product can be used as a substitute for sucrose and has the flavor and health benefits of Mangosteen.
实施例 2 Example 2
添加三氯蔗糖制备 20倍甜度的高甜度蔗糖 Adding sucralose to prepare 20 times sweetness of high sweetness sucrose
三氯蔗糖甜度为蔗糖的 600倍， 根据 20倍蔗糖甜度的要求计算， 三氯蔗糖与蔗糖的比 例为 3. 2 : 100。 The sucralose has a sweetness 600 times that of sucrose. The ratio of sucralose to sucrose is 3. 2 : 100 based on the 20-fold sucrose sweetness requirement.
称取 300克蔗糖，配制 95 X的蔗糖溶液，升温至 1 15Ό完全溶解，加入 9. 6克三氯蔗糖， 在 -0. 95Mpa的真空下恒温结晶， 待结晶完成， 冷却至常温，用 10-60目标准筛筛分得到高甜 度蔗糖产品， 晶体透明光洁， 该产品可做蔗糖的替代品， 口味纯正。 Weigh 300 grams of sucrose, prepare a 95 X sucrose solution, heat to 15 15 Ό completely dissolved, add 9.6 g of sucralose, crystallize under constant vacuum of -0.95 Mpa, to be crystallized, cool to room temperature, use 10 -60 mesh standard sieve to obtain high-sweet sucrose products, crystal clear and smooth, this product can be used as a substitute for sucrose, pure taste.
实施例 3 Example 3
添加甜菊糖制备 5倍甜度的蔗糖 Add stevia to prepare 5 times sweetness of sucrose
甜菊糖甜度为蔗糖的 300倍，根据 5倍蔗糖甜度的要求计算，甜菊糖与蔗糖比例为 1. 3： The sweetness of stevia is 300 times that of sucrose. According to the requirement of 5 times sucrose sweetness, the ratio of stevia to sucrose is 1. 3:
100。
称取 300克蔗糖， 配制 97ΈΧ的蔗糖溶液， 升温至 120°C完全溶解， 加入 3. 9克的甜菊 糖甙（Rab98 )， 在 -0. 95Mpa的真空下恒温结晶， 待结晶完成， 冷却至常温， 用 10_60目标准 筛筛分得到高甜度蔗糖产品， 晶体透明光洁， 该产品可做蔗糖的替代品， 口味纯正。
100. Weighed 300 grams of sucrose, prepared 97 ΈΧ sucrose solution, heated to 120 ° C completely dissolved, added 3.9 grams of stevioside R (Rab98), crystallized under constant vacuum of -0.95Mpa, to be crystallized, cooled to At room temperature, a high-sweet sucrose product is obtained by sieving with a 10_60 mesh standard sieve. The crystal is transparent and smooth, and the product can be used as a substitute for sucrose, and the taste is pure.
Claims
1、 一种通过共结晶生产高甜度蔗糖的方法， 其特征在于， 包括如下步骤： 1. A method for producing high-sweetness sucrose through co-crystallization, which is characterized by including the following steps:
( 1 ) 制备高浓度溶液： (1) Prepare high concentration solution:
配置不低于 95ΈΧ的高浓度蔗糖溶液； Prepare a high-concentration sucrose solution with a concentration of no less than 95ΈΧ;
( 2 ) 高倍甜味剂的添加： (2) Addition of high-intensity sweetener:
在高浓度蔗糖溶液中添加高倍甜味剂， 所述高倍甜味剂为甜度大于 1倍蔗糖甜度的天然 甜味剂或合成甜味剂； Add a high-intensity sweetener to the high-concentration sucrose solution. The high-intensity sweetener is a natural sweetener or a synthetic sweetener with a sweetness greater than 1 times the sweetness of sucrose;
( 3 ) 蔗糖溶液的共结晶： (3) Co-crystallization of sucrose solution:
在高浓度蔗糖溶液中添加高倍甜味剂后， 在真空下恒温结晶， 然后冷却， 获得蔗糖和高 倍甜味剂的共结晶产品。 After adding a high-intensity sweetener to a high-concentration sucrose solution, crystallize at a constant temperature under vacuum, and then cool to obtain a co-crystalline product of sucrose and the high-intensity sweetener.
2、根据权利要求 1所述的通过共结晶生产高甜度蔗糖的方法，其特征在于，所述步骤（1 ) 中高浓度蔗糖溶液为蔗糖和水在常压下升温至超过饱和温度溶解而制得的不低于 95ΈΧ的溶 液。 2. The method for producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the high-concentration sucrose solution in step (1) is prepared by dissolving sucrose and water under normal pressure when the temperature exceeds the saturation temperature. The obtained solution is no less than 95ΈΧ.
3、 根据权利要求 1所述的通过共结晶生产高甜度蔗糖的方法， 其特征在于， 所述蔗糖与 高倍甜味剂的质量比例为 100 : 0. 1 - 15。 3. The method of producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the mass ratio of the sucrose to the high-intensity sweetener is 100: 0.1-15.
4、根据权利要求 1所述的通过共结晶生产高甜度蔗糖的方法，其特征在于，所述步骤（2 ) 中天然甜味剂选自罗汉果甜甙或甜菊糖甙。 4. The method for producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the natural sweetener in step (2) is selected from mogroside or stevioside.
5、根据权利要求 1所述的通过共结晶生产高甜度蔗糖的方法，其特征在于，所述步骤（2 ) 中合成甜味剂选自三氯蔗糖、 天门冬酰丙氨酰胺或乙酰磺胺酸钾。 5. The method for producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the synthetic sweetener in step (2) is selected from the group consisting of sucralose, asparagyl alaninamide or acesulfonamide. Potassium acid.
6、根据权利要求 1所述的通过共结晶生产高甜度蔗糖的方法，其特征在于，所述步骤（3 ) 中蔗糖和高倍甜味剂的共结晶产品， 通过筛分得到不同粒度要求的高甜度蔗糖。 6. The method for producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the co-crystallized product of sucrose and high-intensity sweetener in step (3) is obtained by screening to obtain different particle size requirements. Highly sweetened sucrose.
7、 根据权利要求 7所述的通过共结晶生产高甜度蔗糖的方法， 其特征在于， 所述高甜度 蔗糖产品的粒度范围为 10-60目。 7. The method for producing high-sweetness sucrose through co-crystallization according to claim 7, characterized in that the particle size range of the high-sweetness sucrose product is 10-60 mesh.
8、 一种按照权利要求 1-7中任一项所述的通过共结晶生产高甜度蔗糖的方法制备的高甜 度蔗糖结晶产品。
8. A high-sweetness sucrose crystallized product prepared according to the method of producing high-sweetness sucrose by co-crystallization according to any one of claims 1-7.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080014331A1 (en) * | 2006-07-17 | 2008-01-17 | Constantin Badalov | Super sweet sugar crystals and syrups for health and method |
| WO2012164383A1 (en) * | 2011-06-03 | 2012-12-06 | Abba Pharma Limited | Sweetness enhanced sugars and sugar like products |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080014331A1 (en) * | 2006-07-17 | 2008-01-17 | Constantin Badalov | Super sweet sugar crystals and syrups for health and method |
| WO2012164383A1 (en) * | 2011-06-03 | 2012-12-06 | Abba Pharma Limited | Sweetness enhanced sugars and sugar like products |
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