WO2023109435A1 - 一种防止木糖醇与天门冬氨酸钙混合物结块的方法 - Google Patents
一种防止木糖醇与天门冬氨酸钙混合物结块的方法 Download PDFInfo
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- WO2023109435A1 WO2023109435A1 PCT/CN2022/133107 CN2022133107W WO2023109435A1 WO 2023109435 A1 WO2023109435 A1 WO 2023109435A1 CN 2022133107 W CN2022133107 W CN 2022133107W WO 2023109435 A1 WO2023109435 A1 WO 2023109435A1
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- Prior art keywords
- xylitol
- particles
- calcium aspartate
- water activity
- range
- Prior art date
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 105
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 105
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 105
- 239000000811 xylitol Substances 0.000 title claims abstract description 105
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 105
- 229960002675 xylitol Drugs 0.000 title claims abstract description 105
- 229940034055 calcium aspartate Drugs 0.000 title claims abstract description 61
- 239000000203 mixture Substances 0.000 title claims abstract description 55
- OPSXJNAGCGVGOG-DKWTVANSSA-L Calcium L-aspartate Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CC([O-])=O OPSXJNAGCGVGOG-DKWTVANSSA-L 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000002245 particle Substances 0.000 claims abstract description 108
- 230000000694 effects Effects 0.000 claims abstract description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- 239000000845 maltitol Substances 0.000 claims abstract description 30
- 235000010449 maltitol Nutrition 0.000 claims abstract description 30
- 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 30
- 229940035436 maltitol Drugs 0.000 claims abstract description 30
- 239000008187 granular material Substances 0.000 claims description 41
- 238000005054 agglomeration Methods 0.000 claims description 26
- 230000002776 aggregation Effects 0.000 claims description 26
- 238000002156 mixing Methods 0.000 abstract description 5
- GYUKEMYHXWICKF-DKWTVANSSA-N (2s)-2-aminobutanedioic acid;calcium Chemical compound [Ca].OC(=O)[C@@H](N)CC(O)=O GYUKEMYHXWICKF-DKWTVANSSA-N 0.000 description 34
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 12
- 239000011575 calcium Substances 0.000 description 11
- 229910052791 calcium Inorganic materials 0.000 description 11
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 9
- 239000002253 acid Substances 0.000 description 9
- 235000003704 aspartic acid Nutrition 0.000 description 9
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 9
- 239000002994 raw material Substances 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- 150000005846 sugar alcohols Chemical class 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
-
- 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 belongs to the technical field of sugar alcohol application, in particular to a method for preventing the mixture of xylitol and calcium aspartate from agglomerating.
- Calcium aspartate is an amino acid chelated calcium with a biologically active structure. It has a stable chemical structure, good water solubility, and high human absorption rate. It is a new generation of calcium nutrition enhancers. It is used in medicine, food and other industries. Has a wide range of applications. As a functional sugar alcohol sweetener, xylitol is also widely used in the food industry.
- Some existing products contain xylitol and calcium aspartate at the same time. Due to the hygroscopicity of xylitol and the hygroscopicity and viscosity of calcium aspartate, there is a certain risk of agglomeration and caking after the two are mixed. Caking is often prevented by adding other ingredients in some food formulations.
- the patent application number CN201711212727.6 discloses a chelated calcium solid beverage, which contains three components of calcium aspartate, maltodextrin and xylitol, wherein maltodextrin can make the product volume expand and is not easy to agglomerate , but the amount of maltodextrin added is relatively large, so it is not suitable for products that require xylitol and calcium aspartate as the main ingredients.
- the technical problem to be solved by the present invention is to provide a method for preventing the agglomeration of the mixture of xylitol and calcium aspartate, so as to prevent and control the agglomeration problem after the mixture of xylitol and calcium aspartate.
- the present invention is achieved in that a method for preventing xylitol and calcium aspartate mixture from agglomerating is provided, comprising the steps of first adjusting and measuring the water activity of xylitol granules and calcium aspartate granules, Then the calcium aspartate particles with a water activity in the range of 0.50 to 0.52 and the xylitol particles with a water activity in the range of 0.48 to 0.56 are mixed together for use, or the weight ratio of xylitol particles is added to the mixture. 5% to 20% of maltitol particles; wherein, the particle size of the xylitol particles is 10 mesh to 80 mesh.
- xylitol particles with a weight ratio of 5% to xylitol particles are added to the mixture, xylitol particles with a water activity in the range of 0.46 to 0.58 and aspartic acid with a water activity in the range of 0.50 to 0.52 Calcium acid particles are mixed together and used without caking.
- xylitol particles with a weight ratio of 10% to xylitol particles are added to the mixture, xylitol particles with a water activity in the range of 0.43 to 0.60 and aspartic acid with a water activity in the range of 0.50 to 0.52 Calcium acid particles are mixed together and used without caking.
- xylitol particles with a weight ratio of 15% to xylitol particles are added to the mixture, xylitol particles with a water activity in the range of 0.40 to 0.62 and aspartic acid with a water activity in the range of 0.50 to 0.52 Calcium acid particles are mixed together and used without caking.
- xylitol particles with a water activity in the range of 0.36 to 0.66 and aspartic acid with a water activity in the range of 0.50 to 0.52 Calcium acid particles are mixed together and used without caking.
- the present invention is achieved in that a method for preventing xylitol and calcium aspartate mixture from agglomerating is provided, comprising the steps of first adjusting and measuring the water activity of xylitol granules and calcium aspartate granules, Then mix calcium aspartate particles with a water activity of 0.52 to 0.58 and xylitol particles with a water activity of 0.50 to 0.60 to use without caking, or add the weight ratio of xylitol particles to the mixture. 5%-20% maltitol particles; wherein, the particle size of the xylitol particles is 10-80 mesh.
- xylitol particles with a water activity in the range of 0.48 to 0.62 and aspartic acid with a water activity in the range of 0.52 to 0.58 Calcium acid particles are mixed together and used without caking.
- xylitol particles with a weight ratio of 10% to xylitol particles are added to the mixture, xylitol particles with a water activity in the range of 0.46 to 0.63 and aspartic acid with a water activity in the range of 0.52 to 0.58 Calcium acid particles are mixed together and used without caking.
- xylitol particles with a water activity in the range of 0.43 to 0.65 and aspartic acid with a water activity in the range of 0.52 to 0.58 Calcium acid particles are mixed together and used without caking.
- xylitol particles with a water activity in the range of 0.40 to 0.67 and aspartic acid with a water activity in the range of 0.52 to 0.58 Calcium acid particles are mixed together and used without caking.
- the method for preventing xylitol and calcium aspartate mixture agglomeration of the present invention comprises the steps: first adjust and measure the water activity of xylitol granule and calcium aspartate granule, Then mix calcium aspartate particles with a water activity in the range of 0.50 to 0.52 and xylitol particles with a water activity in the range of 0.48 to 0.56, or use aspartic acid with a water activity in the range of 0.52 to 0.58 Calcium granules and xylitol granules with a water activity of 0.50-0.60 are mixed together for use, or maltitol granules with a weight ratio of 5% to 20% of xylitol granules are added to the mixture.
- the present invention can effectively prevent the agglomeration of the composition product by controlling the water activity of the xylitol granules and the calcium aspartate granules, or adding maltitol for mixing, and the method is applicable to a mixture of various xylitol raw materials product.
- the first preferred embodiment of the method for preventing the agglomeration of xylitol and calcium aspartate mixture of the present invention comprises the following steps: first adjust and measure the water activity of xylitol granules and calcium aspartate granules, Then the calcium aspartate particles with a water activity in the range of 0.50 to 0.52 and the xylitol particles with a water activity in the range of 0.48 to 0.56 are mixed together for use, or the weight ratio of xylitol particles is added to the mixture. 5% to 20% of maltitol particles; wherein, the particle size of the xylitol particles is 10 mesh to 80 mesh.
- Water activity was measured directly with a water activity meter. Xylitol granules and calcium aspartate granules are adjusted to the corresponding water activity by drying. The same below.
- the first preferred embodiment of the method for preventing the agglomeration of xylitol and calcium aspartate mixture of the present invention comprises the following steps: first adjust and measure the water activity of xylitol granules and calcium aspartate granules, Then mix calcium aspartate particles with a water activity of 0.52 to 0.58 and xylitol particles with a water activity of 0.50 to 0.60 to use without caking, or add the weight ratio of xylitol particles to the mixture. 5%-20% maltitol particles; wherein, the particle size of the xylitol particles is 10-80 mesh.
- a preferred embodiment of the third method of preventing the agglomeration of the mixture of xylitol and calcium aspartate of the present invention comprises the following steps: taking 100 g of 10 mesh to 80 mesh xylitol particles with different water activities and aspartic acid Calcium acid granules 8g are mixed evenly and stored for four weeks, and the state is observed regularly. When agglomeration occurs, use physical methods such as shaking, squeezing or crushing to restore the agglomerated part to its original state, and then continue to store and observe. The results are shown in Table 1.
- 10 mesh to 80 mesh xylitol raw materials were sieved into different particle size intervals such as 10 mesh to 30 mesh, 30 mesh to 50 mesh, 50 mesh to 60 mesh, 60 mesh to 80 mesh, etc. The results were different from those of 10 mesh to 80 mesh unanimous.
- a preferred embodiment of the fourth method of preventing the agglomeration of the mixture of xylitol and calcium aspartate of the present invention comprises the following steps: taking 100 g of the mixture of 10 mesh to 80 mesh xylitol particles and maltitol with different water activities and calcium aspartate granules 8g, and then stored for one month to observe its state; in the mixture of xylitol and maltitol, the xylitol component accounts for 80% to 95%, and the maltitol component accounts for 5% to 20%. .
- 10 mesh to 80 mesh xylitol raw materials were sieved into different particle size intervals such as 10 mesh to 30 mesh, 30 mesh to 50 mesh, 50 mesh to 60 mesh, 60 mesh to 80 mesh, etc. The results were different from those of 10 mesh to 80 mesh unanimous.
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- Inorganic Chemistry (AREA)
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Abstract
一种防止木糖醇与天门冬氨酸钙混合物结块的方法，包括如下步骤：首先调整并测定木糖醇颗粒和天门冬氨酸钙颗粒的水分活度，然后将水分活度在0.50～0.52范围的天门冬氨酸钙颗粒与水分活度在0.48～0.56范围的木糖醇颗粒混合在一起使用，或者将水分活度在0.52～0.58的天门冬氨酸钙颗粒与水分活度在0.50～0.60的木糖醇颗粒混合在一起使用，或者再在混合物中添加与木糖醇颗粒重量比为5％～20％的麦芽糖醇颗粒。
Description
本发明属于糖醇应用技术领域，特别涉及一种防止木糖醇与天门冬氨酸钙混合物结块的方法。
天门冬氨酸钙是一种具有生物活性结构的氨基酸螯合钙，它的化学结构稳定、水溶性好、人体吸收率高，是钙营养强化剂的新一代产品，在医药、食品等行业中有着广泛的应用。木糖醇作为功能性糖醇甜味剂，在食品行业中也广泛应用。
现有一些产品同时含有木糖醇和天门冬氨酸钙，由于木糖醇的吸湿性、天门冬氨酸钙的吸湿性和粘性，导致两者混合后具有一定的团聚和结块风险。在一些食品配方中常常通过添加其他组分预防结块。如申请号CN201711212727.6的专利公开了一种螯合钙固体饮料，含有天门冬氨酸钙、麦芽糊精和木糖醇三个组分，其中麦芽糊精可以使产品体积膨胀、不易结块，但是麦芽糊精的添加量较大，不适用于要求以木糖醇、天门冬氨酸钙为主的产品中。
发明内容
本发明所要解决的技术问题在于，提供一种防止木糖醇与天门冬氨酸钙混合物结块的方法，预防和控制木糖醇和天门冬氨酸钙混合后出现结块问题。
本发明是这样实现的，提供一种防止木糖醇与天门冬氨酸钙混合物结块的方法，包括如下步骤：首先调整并测定木糖醇颗粒和天门冬氨酸钙颗粒的水分活度，然后将水分活度在0.50～0.52范围的天门冬氨酸钙颗粒与水分活度在0.48～0.56范围的木糖醇颗粒混合在一起使用，或者再在混合物中添加与木糖醇颗粒重量比为5％～20％的麦芽糖醇颗粒；其中，所述木糖醇颗粒的粒径大小为10目～80目。
进一步地，当所述混合物中添加与木糖醇颗粒重量比为5％的麦芽糖醇颗粒时，水分活度在0.46～0.58范围的木糖醇颗粒与水分活度在0.50～0.52的天门冬氨酸钙颗粒混合在一起使用不结块。
进一步地，当所述混合物中添加与木糖醇颗粒重量比为10％的麦芽糖醇颗粒时，水分活度在0.43～0.60范围的木糖醇颗粒与水分活度在0.50～0.52的天门冬氨酸钙颗粒混合在一起使用不结块。
进一步地，当所述混合物中添加与木糖醇颗粒重量比为15％的麦芽糖醇颗粒时，水分活度在0.40～0.62范围的木糖醇颗粒与水分活度在0.50～0.52的天门冬氨酸钙颗粒混合在一起使用不结块。
进一步地，当所述混合物中添加与木糖醇颗粒重量比为20％的麦芽糖醇颗粒时，水分活度在0.36～0.66范围的木糖醇颗粒与水分活度在0.50～0.52的天门冬氨酸钙颗粒混合在一起使用不结块。
本发明是这样实现的，提供一种防止木糖醇与天门冬氨酸钙混合物结块的方法，包括如下步骤：首先调整并测定木糖醇颗粒和天门冬氨酸钙颗粒的水分活度，然后将水分活度在0.52～0.58的天门冬氨酸钙颗粒与水分活度在0.50～0.60的木糖醇颗粒混合在一起使用不结块，或者再在混合物中添加与木糖醇颗粒重量比为5％～20％的麦芽糖醇颗粒；其中，所述木糖醇颗粒的粒径大小为10目～80目。
进一步地，当所述混合物中添加与木糖醇颗粒重量比为5％的麦芽糖醇颗粒时，水分活度在0.48～0.62范围的木糖醇颗粒与水分活度在0.52～0.58的天门冬氨酸钙颗粒混合在一起使用不结块。
进一步地，当所述混合物中添加与木糖醇颗粒重量比为10％的麦芽糖醇颗粒时，水分活度在0.46～0.63范围的木糖醇颗粒与水分活度在0.52～0.58的天门冬氨酸钙颗粒混合在一起使用不结块。
进一步地，当所述混合物中添加与木糖醇颗粒重量比为15％的麦芽糖醇颗粒时，水分活度在0.43～0.65范围的木糖醇颗粒与水分活度在0.52～0.58的天门冬氨酸钙颗粒混合在一起使用不结块。
进一步地，当所述混合物中添加与木糖醇颗粒重量比为20％的麦芽糖醇颗粒时，水分活度在0.40～0.67范围的木糖醇颗粒与水分活度在0.52～0.58的天门冬氨酸钙颗粒混合在一起使用不结块。
与现有技术相比，本发明的防止木糖醇与天门冬氨酸钙混合物结块的方法，包括如下步骤：首先调整并测定木糖醇颗粒和天门冬氨酸钙颗粒的水分活度，然后将水分活度在0.50～0.52范围的天门冬氨酸钙颗粒与水分活度在0.48～0.56范围的木糖醇颗粒混合在一起使用，或者将水分活度在0.52～0.58的天门冬氨酸钙颗粒与水分活度在0.50～0.60的木糖醇颗粒混合在一起使用，或者再在混合物中添加与木糖醇颗粒重量比为5％～20％的麦芽糖醇颗粒。本发明通过控制木糖醇颗粒与天门冬氨酸钙颗粒的水分活度，或者添加麦芽糖醇混合后，可以有效预防组合物产品的结块，该方法适用于各种不同木糖醇原料的混合物产品中。
为了使本发明所要解决的技术问题、技术方案及有益效果更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发 明，并不用于限定本发明。
实施例1
本发明第一种防止木糖醇与天门冬氨酸钙混合物结块的方法的较佳实施例，包括如下步骤：首先调整并测定木糖醇颗粒和天门冬氨酸钙颗粒的水分活度，然后将水分活度在0.50～0.52范围的天门冬氨酸钙颗粒与水分活度在0.48～0.56范围的木糖醇颗粒混合在一起使用，或者再在混合物中添加与木糖醇颗粒重量比为5％～20％的麦芽糖醇颗粒；其中，所述木糖醇颗粒的粒径大小为10目～80目。
水分活度用水分活度仪直接测得。木糖醇颗粒和天门冬氨酸钙颗粒通过干燥调整至相应水分活度。以下同。
实施例2
本发明第一种防止木糖醇与天门冬氨酸钙混合物结块的方法的较佳实施例，包括如下步骤：首先调整并测定木糖醇颗粒和天门冬氨酸钙颗粒的水分活度，然后将水分活度在0.52～0.58的天门冬氨酸钙颗粒与水分活度在0.50～0.60的木糖醇颗粒混合在一起使用不结块，或者再在混合物中添加与木糖醇颗粒重量比为5％～20％的麦芽糖醇颗粒；其中，所述木糖醇颗粒的粒径大小为10目～80目。
实施例3
本发明第三种防止木糖醇与天门冬氨酸钙混合物结块的方法的较佳实施例，包括如下步骤：取不同水分活度的10目～80目木糖醇颗粒100g及天门冬氨酸钙颗粒8g混合均匀后存放四周，定期观察状态。当出现结块后，采用抖动、挤压或捏碎等物理方式使得结块部分分散恢复到初始状态，然后继续储存并观察。结果如表1所示。
表1不同水分活度的木糖醇颗粒与天门冬氨酸钙颗粒混合后的结块情况
从表1的结果可以看出：
①当水分活度0.50～0.52的天门冬氨酸钙颗粒与水分活度0.48～0.56的木糖醇颗粒混合后储存四周未发生结块，而与水分活度在<0.48或>0.56的木糖醇颗粒混合后储存一周就发生了 结块，并且采用物理方式使结块部分分散回原料状态后继续储存仍会发生结块。
②当水分活度0.52～0.58的天门冬氨酸钙颗粒与水分活度0.50～0.60的木糖醇颗粒混合后储存四周均未发生结块，而与水分活度在<0.50或>0.60的木糖醇混合后储存一周均发生了结块，同样地经过物理方法处理后继续储存也不能解决结块问题。
进一步地，将10目～80目木糖醇原料筛分成10目～30目、30目～50目、50目～60目、60目～80目等不同粒度区间，结果与10目～80目一致。
实施例4
本发明第四种防止木糖醇与天门冬氨酸钙混合物结块的方法的较佳实施例，包括如下步骤：取不同水分活度的10目～80目木糖醇颗粒与麦芽糖醇混合物100g及天门冬氨酸钙颗粒8g混合均匀后存放一个月观察其状态；其中木糖醇与麦芽糖醇混合物中，木糖醇组分占80％～95％，麦芽糖醇组分占5％～20％。记入混合物的结块，如表2所示，随着麦芽糖醇组分的加入，与天门冬氨酸钙颗粒混合后不结块的木糖醇颗粒水分活度范围扩大了，这表明原先可能会结块的木糖醇颗粒，随着与麦芽糖醇混合后，再与天门冬氨酸钙颗粒混合不再发生结块现象。
表2与天门冬氨酸钙颗粒混合后不结块的木糖醇颗粒水分活度范围
进一步地，将10目～80目木糖醇原料筛分成10目～30目、30目～50目、50目～60目、60目～80目等不同粒度区间，结果与10目～80目一致。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (10)
- 一种防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，包括如下步骤：首先调整并测定木糖醇颗粒和天门冬氨酸钙颗粒的水分活度，然后将水分活度在0.50～0.52范围的天门冬氨酸钙颗粒与水分活度在0.48～0.56范围的木糖醇颗粒混合在一起使用，或者再在混合物中添加与木糖醇颗粒重量比为5％～20％的麦芽糖醇颗粒；其中，所述木糖醇颗粒的粒径大小为10目～80目。
- 如权利要求1所述的防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，当所述混合物中添加与木糖醇颗粒重量比为5％的麦芽糖醇颗粒时，水分活度在0.46～0.58范围的木糖醇颗粒与水分活度在0.50～0.52的天门冬氨酸钙颗粒混合在一起使用不结块。
- 如权利要求1所述的防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，当所述混合物中添加与木糖醇颗粒重量比为10％的麦芽糖醇颗粒时，水分活度在0.43～0.60范围的木糖醇颗粒与水分活度在0.50～0.52的天门冬氨酸钙颗粒混合在一起使用不结块。
- 如权利要求1所述的防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，当所述混合物中添加与木糖醇颗粒重量比为15％的麦芽糖醇颗粒时，水分活度在0.40～0.62范围的木糖醇颗粒与水分活度在0.50～0.52的天门冬氨酸钙颗粒混合在一起使用不结块。
- 如权利要求1所述的防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，当所述混合物中添加与木糖醇颗粒重量比为20％的麦芽糖醇颗粒时，水分活度在0.36～0.66范围的木糖醇颗粒与水分活度在0.50～0.52的天门冬氨酸钙颗粒混合在一起使用不结块。
- 一种防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，包括如下步骤：首先调整并测定木糖醇颗粒和天门冬氨酸钙颗粒的水分活度，然后将水分活度在0.52～0.58的天门冬氨酸钙颗粒与水分活度在0.50～0.60的木糖醇颗粒混合在一起使用不结块，或者再在混合物中添加与木糖醇颗粒重量比为5％～20％的麦芽糖醇颗粒；其中，所述木糖醇颗粒的粒径大小为10目～80目。
- 如权利要求4所述的防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，当所述混合物中添加与木糖醇颗粒重量比为5％的麦芽糖醇颗粒时，水分活度在0.48～0.62范围的木糖醇颗粒与水分活度在0.52～0.58的天门冬氨酸钙颗粒混合在一起使用不结块。
- 如权利要求4所述的防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，当所述混合物中添加与木糖醇颗粒重量比为10％的麦芽糖醇颗粒时，水分活度在0.46～0.63范围的木糖醇颗粒与水分活度在0.52～0.58的天门冬氨酸钙颗粒混合在一起使用不结块。
- 如权利要求4所述的防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，当所述混合物中添加与木糖醇颗粒重量比为15％的麦芽糖醇颗粒时，水分活度在0.43～0.65范围的木糖醇颗粒与水分活度在0.52～0.58的天门冬氨酸钙颗粒混合在一起使用不结块。
- 如权利要求4所述的防止木糖醇与天门冬氨酸钙混合物结块的方法，其特征在于，当所述混合物中添加与木糖醇颗粒重量比为20％的麦芽糖醇颗粒时，水分活度在0.40～0.67范围的木糖醇颗粒与水分活度在0.52～0.58的天门冬氨酸钙颗粒混合在一起使用不结块。
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| CN111955749A (zh) * | 2020-08-31 | 2020-11-20 | 浙江新维士生物科技有限公司 | 一种膳食纤维颗粒的组合物及其制备工艺 |
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