WO2020228327A1 - 一种复合甜味剂及其制备方法 - Google Patents
一种复合甜味剂及其制备方法 Download PDFInfo
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- WO2020228327A1 WO2020228327A1 PCT/CN2019/127037 CN2019127037W WO2020228327A1 WO 2020228327 A1 WO2020228327 A1 WO 2020228327A1 CN 2019127037 W CN2019127037 W CN 2019127037W WO 2020228327 A1 WO2020228327 A1 WO 2020228327A1
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- Prior art keywords
- weight
- parts
- aspartame
- aqueous solution
- oral glucose
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 47
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000002131 composite material Substances 0.000 title abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000007864 aqueous solution Substances 0.000 claims abstract description 34
- 108010011485 Aspartame Proteins 0.000 claims abstract description 30
- 239000000605 aspartame Substances 0.000 claims abstract description 30
- 235000010357 aspartame Nutrition 0.000 claims abstract description 30
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 30
- 229960003438 aspartame Drugs 0.000 claims abstract description 30
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 28
- 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 28
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 28
- 239000008103 glucose Substances 0.000 claims abstract description 28
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims abstract description 25
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 21
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 13
- 238000002425 crystallisation Methods 0.000 claims abstract description 8
- 230000008025 crystallization Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 5
- 239000011259 mixed solution Substances 0.000 claims description 27
- 150000001875 compounds Chemical class 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 12
- 239000010419 fine particle Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 4
- 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 4
- 239000000178 monomer Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005303 weighing Methods 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to a compound sweetener and a preparation method thereof, and belongs to the technical field of food additives.
- Sweeteners are very important food additives that impart sweetness to food. As people's living standards have improved significantly, lifestyles and consumption structures have also changed. Food changes the status quo of high sugar, high fat, and high calorie, and develops towards light and balanced nutrition. Low-energy healthy food is the general trend, and its market prospects are very broad. For example, low-fat, partial replacement of fat with fat substitutes, low-sugar, non-sugar The partial replacement of sucrose by sweeteners also provides a good opportunity for the development of sweeteners. Ideal sweetener requirements: safe and non-toxic, pure sweetness similar to sucrose; high sweetness, low calorific value; high stability, no caries; reasonable price.
- Monomer sweeteners that can fully meet these requirements do not currently exist, but because various sweeteners may have synergistic effects with each other, compound sweeteners are convenient to use, have high sweetness, and have a pure taste. The characteristics of reduced production costs have become an important development direction for the development and application of sweeteners.
- the combination of sweeteners is based on the sweetness, flavor and other physical and chemical properties of the monomer sweeteners, combined with the processing requirements of the target food and the synergy and the market price of the monomer sweeteners.
- Strict calculation, weighing, blending, sensory evaluation and other operations are used to formulate compound sweeteners, thereby eliminating the bitterness, astringency and other undesirable flavors of monomer sweeteners, making the taste closer to sucrose, and at low cost, which is convenient for manufacturers to use A process of blending.
- the purpose of the present invention is to provide a compound sweetener and a preparation method thereof.
- the technical solution provided by the present invention is: a compound sweetener
- the raw material formula of the compound sweetener includes the following raw materials by weight: 38-42 parts by weight of acesulfame potassium, 38-42 parts by weight of aspartame, 0.002-0.004 parts by weight of citric acid, 800-900 parts by weight of oral glucose.
- the technical solution provided by the present invention is: a method for preparing a compound sweetener, the raw material formula of the compound sweetener includes the following parts by weight of raw materials: 38-42 parts by weight of safety Sai Mi, 38-42 parts by weight of aspartame, 0.002-0.004 parts by weight of citric acid, 0.004-0.006 parts by weight of silicon dioxide and 800-900 parts by weight of oral glucose;
- the preparation method includes the following steps:
- Step 1 Dissolve acesulfame potassium and aspartame in water respectively to obtain acesulfame potassium aqueous solution and aspartame aqueous solution;
- Step 2 Put the aqueous solution of acesulfame potassium and the aqueous solution of aspartame together and stir evenly to obtain a mixed solution;
- Step 3 Add citric acid to the mixed liquid, stir and raise the temperature to 125-130 degrees Celsius to obtain a mixed liquid with a sweetness of 360-400 and a pH of 4.3-4.7;
- Step 4 Add part of oral glucose to the mixed solution obtained in Step 3, and adjust the pH of the mixed solution to 5.8-6.2;
- Step 5 Add silica to the mixed solution prepared in Step 4;
- Step 6 Dissolve the remaining oral glucose in water, then mix it with the mixture obtained in Step 5, and then add it to the crystallization kettle, while stirring, cooling down until the aqueous solution is completely dry and crystallized into fine particles to obtain a sweetener.
- the raw material formula of the compound sweetener includes the following parts by weight: 40 parts by weight of acesulfame K, 40 parts by weight of aspartame, 0.003 parts by weight of citric acid, 0.005 parts by weight of Silica and 840 parts by weight of oral glucose.
- the preparation method includes the following steps:
- Step 1 Dissolve acesulfame potassium and aspartame in water respectively to obtain acesulfame potassium aqueous solution and aspartame aqueous solution;
- Step 2 Put the aqueous solution of acesulfame potassium and the aqueous solution of aspartame together and stir evenly to obtain a mixed solution;
- Step 3 Add citric acid to the mixed liquid, stir and raise the temperature to 128 degrees Celsius to obtain a mixed liquid with a sweetness of 400 and a pH of 4.5;
- Step 4 Add part of oral glucose to the mixed solution obtained in Step 3, and adjust the pH value of the mixed solution to 6;
- Step 5 Add silica to the mixed solution prepared in Step 4;
- Step 6 Dissolve the remaining oral glucose in water, then mix it with the mixture obtained in Step 5, then add it to the crystallization kettle, while stirring, cooling down until the aqueous solution is completely dry and crystallized into fine particles, and the sweetness is 100 Sweetener.
- the sweetener prepared by the invention has a sweetness of up to 100, and has the advantages of convenient use and pure taste.
- Example 1 A compound sweetener and its preparation method
- a compound sweetener the raw material formula of the compound sweetener includes the following parts by weight: 38 parts by weight of acesulfame K, 38 parts by weight of aspartame, 0.002 parts by weight of citric acid, 800 parts by weight Of oral glucose.
- the preparation method includes the following steps:
- Step 1 Dissolve acesulfame potassium and aspartame in water respectively to obtain acesulfame potassium aqueous solution and aspartame aqueous solution;
- Step 2 Put the aqueous solution of acesulfame potassium and the aqueous solution of aspartame together and stir evenly to obtain a mixed solution;
- Step 3 Add citric acid to the mixed liquid, stir and raise the temperature to 125 degrees Celsius to obtain a mixed liquid with a sweetness of 360 and a pH of 4.3;
- Step 4 Add part of oral glucose to the mixed solution obtained in Step 3, and adjust the pH value of the mixed solution to 5.8;
- Step 5 Add silica to the mixed solution prepared in Step 4;
- Step 6 Dissolve the remaining oral glucose in water, then mix it with the mixture obtained in Step 5, and then add it to the crystallization kettle, while stirring, cooling down until the aqueous solution is completely dry and crystallized into fine particles to obtain a sweetener.
- Example 2 A compound sweetener and its preparation method
- Filling material 840KG of oral glucose, divided into two use, used to adjust the sweetness.
- 3 ⁇ citric acid total 3g
- 5 ⁇ sio2 total 5g is used to absorb moisture to ensure the dryness of the sweetener.
- the remaining 50% oral glucose is dissolved into an aqueous solution and mixed with the above mixture and stirred uniformly.
- the above mixed solution is vacuum pumped into the crystallization kettle, and the temperature is lowered while stirring, until the aqueous solution is completely dried and crystallized into fine particles.
- the crystallized product is introduced into the drying box, dried for moisture, and tested until the moisture content meets the requirements of the national standard.
- the obtained product is a sweetener with a sweetness of 100 times, which is easy to use in daily production and life and has a pure taste.
- Example 3 A compound sweetener and its preparation method
- a method for preparing a compound sweetener wherein the raw material formula of the compound sweetener includes the following parts by weight: 42 parts by weight of acesulfame K, 42 parts by weight of aspartame, 0.004 parts by weight of citric acid, 0.006 parts by weight of silicon dioxide and 900 parts by weight of oral glucose;
- the preparation method includes the following steps:
- Step 1 Dissolve acesulfame potassium and aspartame in water respectively to obtain acesulfame potassium aqueous solution and aspartame aqueous solution;
- Step 2 Put the aqueous solution of acesulfame potassium and the aqueous solution of aspartame together and stir evenly to obtain a mixed solution;
- Step 3 Add citric acid to the mixed liquid, stir and raise the temperature to 130 degrees Celsius to obtain a mixed liquid with a sweetness of 400 and a pH of 4.7;
- Step 4 Add part of oral glucose to the mixed solution obtained in Step 3, and adjust the pH value of the mixed solution to 6.2;
- Step 5 Add silica to the mixed solution prepared in Step 4;
- Step 6 Dissolve the remaining oral glucose in water, then mix it with the mixture obtained in Step 5, and then add it to the crystallization kettle, while stirring, cooling down until the aqueous solution is completely dry and crystallized into fine particles to obtain a sweetener.
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- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
一种复合甜味剂及其制备方法，所述复合甜味剂的原料配方包括下列重量份的原料：38-42重量份的安赛蜜、38-42重量份的阿斯巴甜、0.002-0.004重量份的柠檬酸、800-900重量份的口服葡萄糖。其制备方法包括：1）将安赛蜜和阿斯巴甜分别溶于水中；2）混合前述两种水溶液，搅拌均匀；3）加柠檬酸，搅拌升温；4）添加部分口服葡萄糖，调节pH值；5）加入二氧化硅；6）将余下的口服葡萄糖溶于水，与步骤5的混合液混匀，加入到结晶釜中，搅拌降温，直至水溶液全部干燥结晶。
Description
本发明涉及一种复合甜味剂及其制备方法，属于食品添加剂技术领域。
甜味剂是赋予食品甜味的一类十分重要的食品添加剂。随着人民生活水平的显著提高，生活方式和消费结构也随之改变。食品改变高糖、高脂肪、高热量的现状，向清淡、营养平衡的方向发展，低能量健康食品是大势所趋，其市场前景非常广阔，如低脂、脂肪代用品部分替代脂肪，低糖、非糖甜味剂部分替代蔗糖，也为甜味剂的发展提供了良机。理想的甜味剂要求：安全无毒、甜味纯正与蔗糖相似；高甜度、低热值；稳定性高、不致龋；价格合理。完全能达到这几点要求的单体甜味剂，目前还不存在，但因为各种甜味剂之间可能存在互相协同增效作用，复合甜味剂使用方便、甜度高、口味纯正、生产成本降低的特点，从而成为甜味剂开发、应用的一个重要发展方向。甜味剂的复配就是根据单体甜味剂的甜度、风味及其他理化性质，结合加入目的食品的加工工艺要求以及复配出现的协同增效和单体甜味剂的市场价格，经严格计算、称量、调配、感官评定等操作配制出复合甜味剂，从而消除单体甜味剂的苦味、涩味等不良风味，使味道更接近蔗糖，而且成本低廉，方便生产厂家使用的一种调配过程。
发明内容
本发明的目的在于提供一种复合甜味剂及其制备方法。
为实现上述目的及其他相关目的，本发明提供的技术方案是：一种复合甜味剂，所述复合甜味剂的原料配方包括下列重量份的原料：38-42重量份的安赛蜜、38-42重量份的阿斯巴甜、0.002-0.004重量份的柠檬酸、800-900重量份的口服葡萄糖。
为实现上述目的及其他相关目的，本发明提供的技术方案是：一种复合甜味剂的制备方法，所述复合甜味剂的原料配方包括下列重量份的原料：38-42重量份的安赛蜜、38-42重量份的阿斯巴甜、0.002-0.004重量份的柠檬酸、0.004-0.006重量份的二氧化硅和800-900重量份的口服葡萄糖；
制备方法包括下列步骤：
步骤1：将安赛蜜和阿斯巴甜分别溶解于水中，得到安赛蜜水溶液和阿斯巴甜水溶液；
步骤2：将安赛蜜水溶液和阿斯巴甜水溶液放置在一起后搅拌均匀，得到混合液；
步骤3：向所述混合液中加入柠檬酸，搅拌并升温至125-130摄氏度，得到甜度为360-400，pH值为4.3-4.7的混合液；
步骤4：向步骤3得到的混合液中添加部分口服葡萄糖，调节混合液的pH值至5.8-6.2；
步骤5：向步骤4制得的混合液中加入二氧化硅；
步骤6：将余下的口服葡萄糖溶解于水中，然后与步骤5得到的混合液混合均匀，然后加入到结晶釜中，一边搅拌，一边降温，直至水溶液全部干燥结晶成为细小颗粒，得到甜味剂。
优选的技术方案为：所述复合甜味剂的原料配方包括下列重量份的原料：40重量份的安赛蜜、40重量份的阿斯巴甜、0.003重量份的柠檬酸、0.005重量份的二氧化硅和840重量份的口服葡萄糖。
优选的技术方案为：制备方法包括下列步骤：
步骤1：将安赛蜜和阿斯巴甜分别溶解于水中，得到安赛蜜水溶液和阿斯巴甜水溶液；
步骤2：将安赛蜜水溶液和阿斯巴甜水溶液放置在一起后搅拌均匀，得到混合液；
步骤3：向所述混合液中加入柠檬酸，搅拌并升温至128摄氏度，得到甜度为400，pH值为4.5的混合液；
步骤4：向步骤3得到的混合液中添加部分口服葡萄糖，调节混合液的pH值至6；
步骤5：向步骤4制得的混合液中加入二氧化硅；
步骤6：将余下的口服葡萄糖溶解于水中，然后与步骤5得到的混合液混合均匀，然后加入到结晶釜中，一边搅拌，一边降温，直至水溶液全部干燥结晶成为细小颗粒，得到甜度为100的甜味剂。
由于上述技术方案运用，本发明与现有技术相比具有的优点是：
本发明制得的甜味剂的甜度达到100，具有便于使用、口味纯正的优点。
以下由特定的具体实施例说明本发明的实施方式，熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
本说明书中所引用的如“上”、“下”、“左”、“右”、“中间”及“一”等的用语，亦仅为便于叙述的明了，而非用以限定本发明可实施的范围，其相对关系的改变或调整，在无实质变更技术内容下，当亦视为本发明可实施的范畴。
实施例1：一种复合甜味剂及其制备方法
一种复合甜味剂，所述复合甜味剂的原料配方包括下列重量份的原料：38重量份的安赛蜜、38重量份的阿斯巴甜、0.002重量份的柠檬酸、800重量份的口服葡萄糖。
制备方法包括下列步骤：
步骤1：将安赛蜜和阿斯巴甜分别溶解于水中，得到安赛蜜水溶液和阿斯巴甜水溶液；
步骤2：将安赛蜜水溶液和阿斯巴甜水溶液放置在一起后搅拌均匀，得到混合液；
步骤3：向所述混合液中加入柠檬酸，搅拌并升温至125摄氏度，得到甜度为360，pH值为4.3的混合液；
步骤4：向步骤3得到的混合液中添加部分口服葡萄糖，调节混合液的pH值至5.8；
步骤5：向步骤4制得的混合液中加入二氧化硅；
步骤6：将余下的口服葡萄糖溶解于水中，然后与步骤5得到的混合液混合均匀，然后加入到结晶釜中，一边搅拌，一边降温，直至水溶液全部干燥结晶成为细小颗粒，得到甜味剂。
实施例2：一种复合甜味剂及其制备方法
甜度为100倍的复合甜味剂的制备方法：主要原料为：50％AK糖(共40KG)，50％阿斯巴甜(共40KG)。
填充料：口服葡萄糖共840KG，分两次使用，用来调整甜度。
其他原料：3‰的柠檬酸(共3g)；5‰的sio2(共5g)用于吸潮，保证甜味剂的干燥度。
将50％的安赛蜜(40kg)和50％的阿斯巴甜(40kg)分别溶解于生活饮用水中，并混合两种溶解，搅拌混合均匀。
在上述混合液中加入3‰的柠檬酸，搅拌溶解并升温至128℃。此时混合液的甜度为400倍的蔗糖甜度，并且溶液的pH为酸性，约为4.5左右。
在上述混合液中陆续加入50％口服葡萄糖(口服葡萄糖的pH为7.5)搅拌溶解，调节直至溶液的PH为6，此时约用掉420kg的葡萄糖。
加入其他配料：如二氧化硅。
剩余的50％的口服葡萄糖溶解成水溶液之后和上述混合液混合搅拌均匀。
上述混合溶液真空抽入到结晶釜，一边搅拌，一边降温，直至水溶液全部干燥结晶完成为细小颗粒。
结晶好的产品导入干燥箱，烘干水分，检测直至水分含量复合国家标准要求即可。
至此，所得产品即为甜度为100倍的甜味剂，在日常的生产生活中便于使用，口味纯正。
实施例3：一种复合甜味剂及其制备方法
一种复合甜味剂的制备方法，所述复合甜味剂的原料配方包括下列重量份的原料：42重量份的安赛蜜、42重量份的阿斯巴甜、0.004重量份的柠檬酸、0.006重量份的二氧化硅和900重量份的口服葡萄糖；
制备方法包括下列步骤：
步骤1：将安赛蜜和阿斯巴甜分别溶解于水中，得到安赛蜜水溶液和阿斯巴甜水溶液；
步骤2：将安赛蜜水溶液和阿斯巴甜水溶液放置在一起后搅拌均匀，得到混合液；
步骤3：向所述混合液中加入柠檬酸，搅拌并升温至130摄氏度，得到甜度为400，pH值为4.7的混合液；
步骤4：向步骤3得到的混合液中添加部分口服葡萄糖，调节混合液的pH值至6.2；
步骤5：向步骤4制得的混合液中加入二氧化硅；
步骤6：将余下的口服葡萄糖溶解于水中，然后与步骤5得到的混合液混合均匀，然后加入到结晶釜中，一边搅拌，一边降温，直至水溶液全部干燥结晶成为细小颗粒，得到甜味剂。
以上所述者仅为用以解释本发明之较佳实施例，并非企图具以对本发明做任何形式上之限制，是以，凡有在相同之发明精神下所作有关本发明之任何修饰或变更，皆仍应包括在本发明意图保护之范畴。
Claims (4)
- 一种复合甜味剂，其特征在于：所述复合甜味剂的原料配方包括下列重量份的原料：38-42重量份的安赛蜜、38-42重量份的阿斯巴甜、0.002-0.004重量份的柠檬酸、800-900重量份的口服葡萄糖。
- 一种复合甜味剂的制备方法，其特征在于：所述复合甜味剂的原料配方包括下列重量份的原料：38-42重量份的安赛蜜、38-42重量份的阿斯巴甜、0.002-0.004重量份的柠檬酸、0.004-0.006重量份的二氧化硅和800-900重量份的口服葡萄糖；制备方法包括下列步骤：步骤1：将安赛蜜和阿斯巴甜分别溶解于水中，得到安赛蜜水溶液和阿斯巴甜水溶液；步骤2：将安赛蜜水溶液和阿斯巴甜水溶液放置在一起后搅拌均匀，得到混合液；步骤3：向所述混合液中加入柠檬酸，搅拌并升温至125-130摄氏度，得到甜度为360-400，pH值为4.3-4.7的混合液；步骤4：向步骤3得到的混合液中添加部分口服葡萄糖，调节混合液的pH值至5.8-6.2；步骤5：向步骤4制得的混合液中加入二氧化硅；步骤6：将余下的口服葡萄糖溶解于水中，然后与步骤5得到的混合液混合均匀，然后加入到结晶釜中，一边搅拌，一边降温，直至水溶液全部干燥结晶成为细小颗粒，得到甜味剂。
- 根据权利要求2所述的复合甜味剂的制备方法，其特征在于：所述复合甜味剂的原料配方包括下列重量份的原料：40重量份的安赛蜜、40重量份的阿斯巴甜、0.003重量份的柠檬酸、0.005重量份的二氧化硅和840重量份的口服葡萄糖。
- 根据权利要求2所述的复合甜味剂的制备方法，其特征在于：制备方法包括下列步骤：步骤1：将安赛蜜和阿斯巴甜分别溶解于水中，得到安赛蜜水溶液和阿斯巴甜水溶液；步骤2：将安赛蜜水溶液和阿斯巴甜水溶液放置在一起后搅拌均匀，得到混合液；步骤3：向所述混合液中加入柠檬酸，搅拌并升温至128摄氏度，得到甜度为400，pH值为4.5的混合液；步骤4：向步骤3得到的混合液中添加部分口服葡萄糖，调节混合液的pH值至6；步骤5：向步骤4制得的混合液中加入二氧化硅；步骤6：将余下的口服葡萄糖溶解于水中，然后与步骤5得到的混合液混合均匀，然后加入到结晶釜中，一边搅拌，一边降温，直至水溶液全部干燥结晶成为细小颗粒，得到甜度为100的甜味剂。
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| CN103169059A (zh) * | 2013-04-11 | 2013-06-26 | 福建科宏生物工程有限公司 | 一种液体复合高倍甜味剂及其制备方法 |
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| CN103169059A (zh) * | 2013-04-11 | 2013-06-26 | 福建科宏生物工程有限公司 | 一种液体复合高倍甜味剂及其制备方法 |
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