WO2023160580A1 - Moisture-proof powdered sugar, preparation method therefor and use thereof - Google Patents
Moisture-proof powdered sugar, preparation method therefor and use thereof Download PDFInfo
- Publication number
- WO2023160580A1 WO2023160580A1 PCT/CN2023/077652 CN2023077652W WO2023160580A1 WO 2023160580 A1 WO2023160580 A1 WO 2023160580A1 CN 2023077652 W CN2023077652 W CN 2023077652W WO 2023160580 A1 WO2023160580 A1 WO 2023160580A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- powder
- powdered sugar
- moisture
- sweetener
- preparation
- Prior art date
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 45
- 239000003765 sweetening agent Substances 0.000 claims abstract description 45
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 43
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 51
- 239000000203 mixture Substances 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- 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 description 13
- 239000008103 glucose Substances 0.000 claims description 13
- 239000007921 spray Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 8
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 8
- 239000000049 pigment Substances 0.000 claims description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims 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 description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 230000002572 peristaltic effect Effects 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 239000004148 curcumin Substances 0.000 claims description 4
- 235000012754 curcumin Nutrition 0.000 claims description 4
- 229940109262 curcumin Drugs 0.000 claims description 4
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 239000000905 isomalt Substances 0.000 claims description 4
- 235000010439 isomalt Nutrition 0.000 claims description 4
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 2
- 235000000832 Ayote Nutrition 0.000 claims description 2
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 2
- 240000002319 Citrus sinensis Species 0.000 claims description 2
- 244000060011 Cocos nucifera Species 0.000 claims description 2
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 2
- 244000157072 Hylocereus undatus Species 0.000 claims description 2
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 2
- 240000005561 Musa balbisiana Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 2
- 235000013734 beta-carotene Nutrition 0.000 claims description 2
- 239000011648 beta-carotene Substances 0.000 claims description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 2
- 229960002747 betacarotene Drugs 0.000 claims description 2
- 235000013736 caramel Nutrition 0.000 claims description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000007968 orange flavor Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 229940026314 red yeast rice Drugs 0.000 claims description 2
- 235000012141 vanillin Nutrition 0.000 claims description 2
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 2
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- -1 maltose oligosaccharide Chemical class 0.000 claims 1
- 238000005507 spraying Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000013068 control sample Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 239000004519 grease Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000011084 recovery Methods 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 1
- 235000012820 baking ingredients and mixes Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000011027 product recovery Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0085—Coating with powders or granules, e.g. sprinkling
- A23G3/0087—Coating with powders or granules, e.g. sprinkling the solid particles being in a fluidised bed or whirling bed, e.g. convexed fluidised bed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 field of food, and in particular relates to a moisture-proof powdered sugar and a preparation method and application thereof.
- Powdered sugar is often sprinkled on the surface of bread and desserts for decoration, beautifying the appearance of the product and providing sweetness, but ordinary powdered sugar is easy to absorb moisture and agglomerate on the surface of bread and desserts, affecting the appearance and taste of the product.
- ordinary powdered sugar is a mixture of sucrose powder and starch, among which sucrose powder is easy to absorb moisture, and it is easy to agglomerate during transportation, storage and use, which affects use.
- the present invention provides a moisture-proof powdered sugar.
- a mixer is used to produce moisture-proof powdered sugar, and the blades of the mixer will collect the grease sprayed from the top of the mixer during the movement, resulting in the accumulation of grease on the blades, causing part of the grease to be wasted.
- the invention uses a fluidized bed to prepare the moisture-proof powdered sugar, which can improve the product recovery rate.
- the invention provides a moisture-proof powdered sugar, which contains sweeteners 92-98 in parts by weight 1-4 parts, 1-4 parts of embedding agent and 1-4 parts of starch;
- the embedding agent is sprayed into the fluidized bed in which the sweetener is suspended in the body, so that the embedding agent embeds the sweetener, and the obtained embedding agent is mixed with the starch to obtain the moisture-proof powdered sugar.
- the sweetener is selected from one of glucose powder, sucrose powder, malt-oligosaccharide powder, xylose powder, trehalose powder, sorbitol powder, erythritol powder and isomalt powder or a combination of two or more,
- the sweetener is selected from one of glucose powder and sucrose powder, malt-oligosaccharide powder, xylose powder, trehalose powder, sorbitol powder, erythritol powder or isomalt powder or a combination of two or more.
- the embedding agent is vegetable oil
- the vegetable oil is selected from one or a combination of two or more of soybean oil, rapeseed oil, corn oil, palm oil and peanut oil.
- the starch is selected from one or a combination of two or more of corn starch, wheat starch, potato starch, pea starch and sweet potato starch.
- the powdered sugar also includes auxiliary materials,
- the auxiliary material is essence and/or pigment
- the flavor is selected from one or a combination of strawberry flavor, banana flavor, sweet orange flavor, coconut flavor, peach flavor, pineapple flavor, milk flavor and vanillin;
- the pigment is selected from one or a combination of two or more of red yeast rice, ⁇ -carotene, curcumin, caramel, spinach powder, pumpkin powder and dragon fruit powder;
- the essence is 0.0001-0.001 part;
- the pigment is 0.0001-0.001 part by weight.
- the present invention also provides the preparation method of the powdered sugar, which includes the following steps: spray the embedding agent into the fluidized bed in which the sweetener is suspended in the body, and make the embedding agent encapsulate the sweetener Embedded, the embedding obtained is mixed with starch to obtain the moisture-proof powdered sugar.
- the preparation method comprises the following steps:
- Step 1 suspending the sweetener in the fluidized bed
- Step 2 Control the sweetener temperature to 15-60°C;
- Step 3 Spray the embedding agent into the fluidized bed in which the sweetener is suspended;
- Step 4 Mix the embedding obtained in step 3 with starch evenly
- Step 5 Sift the mixture in step 4 to obtain the moisture-proof powdered sugar.
- the air volume of the fluidized bed is 50-200m 3 /h to suspend the sweetener.
- step 3 injecting an embedding agent at 50-100°C;
- step 3 the embedding agent is sprayed at a peristaltic pump speed of 5-25 r/min.
- step 4 also includes adding essence and/or pigment and mixing.
- step 5 the mixture is passed through a 20-200 mesh sieve, preferably a 40 mesh sieve.
- the present invention also provides the application of the moisture-proof powdered sugar or the powdered sugar prepared by the preparation method in food.
- the food product is a baked product.
- the moisture-proof powdered sugar provided by the invention has a high embedding rate and has good moisture-proof performance in a high-temperature and high-humidity environment.
- the preparation method provided by the invention has a high recovery rate.
- Figure 1 is a photo of the fried dough sticks just before being sprinkled with powdered sugar and put into the proofing box.
- Figure 2 is a photo of fried dough sticks sprinkled with powdered sugar and placed in a proofing box for 24 hours.
- the present invention provides a moisture-proof powdered sugar, in parts by weight, the moisture-proof powdered sugar comprises 92-98 parts of sweetener, 1-4 parts of embedding agent, and 1-4 parts of starch.
- the preparation method is: spray the embedding agent into the fluidized bed in which the sweetener is suspended in the body, make the embedding agent embed the sweetener, and mix the obtained embedding with starch to obtain the moisture-proof sugar pink.
- the moisture-proof powdered sugar in the prior art has poor moisture-proof performance, and is easy to agglomerate during production and application, and the recovery rate of the preparation method of the moisture-proof powdered sugar in the prior art is low, which easily causes waste of raw materials.
- the moisture-proof powdered sugar provided by the invention has a high embedding rate and good moisture-proof performance, and the preparation method of the moisture-proof powdered sugar provided by the invention has a high recovery rate.
- Embodiment 1 A kind of moisture-proof powdered sugar
- Sweetener 60 parts of glucose powder, 35 parts of trehalose powder,
- Embedding agent 4 parts of soybean oil,
- Starch 1 part corn starch.
- the heating temperature of the embedding agent is 55°C
- the air intake volume is 50m 3 /h
- the oil injection speed is 5r/min
- the material temperature is 15°C.
- Step 1 Weigh the embedding agent and heat to 55°C;
- Step 2 Mix the sweetener evenly, put it into the fluidized bed, adjust the air intake to 50m 3 /h to suspend the material;
- Step 3 Turn on the cavity heating to heat the sweetener to keep the temperature of the sweetener at 15°C;
- Step 4 Turn on the spray gun, spray the embedding agent heated in step 1, and the speed of the peristaltic pump is 5r/min;
- Step 5 put the product obtained in step 4 and starch into the mixer and mix evenly
- Step 6 Pass the mixture in step 5 through a 40-mesh sieve, and the under-sieve is moisture-proof powdered sugar.
- Sweetener 50 parts of glucose powder, 42 parts of trehalose powder,
- Embedding agent 1 part rapeseed oil, 3 parts palm oil,
- the heating temperature of the embedding agent is 100°C
- the air intake volume is 200m 3 /h
- the oil injection speed is 25r/min
- the material temperature is 60°C.
- Step 1 Weigh the embedding agent and heat to 100°C;
- Step 2 Mix the sweetener evenly, put it into the fluidized bed, adjust the air intake to 200m 3 /h to suspend the material;
- Step 3 Turn on the chamber heating to heat the sweetener to keep the temperature of the sweetener at 60°C;
- Step 4 Turn on the spray gun, spray the embedding agent heated in step 1, and the speed of the peristaltic pump is 25r/min;
- Step 5 Put the product obtained in step 4 into a mixer with starch, pineapple essence and curcumin and mix evenly;
- Step 6 Pass the mixture in step 5 through a 40-mesh sieve, and the under-sieve is moisture-proof powdered sugar.
- Sweetener 50 parts of glucose powder, 48 parts of trehalose powder;
- Embedding agent 1 part of corn oil and rapeseed oil with a mass ratio of 1:9;
- Starch 1 part of sweet potato starch
- the heating temperature of the embedding agent is 70°C
- the air intake volume is 140m 3 /h
- the oil injection speed is 15r/min
- the material temperature is 40°C.
- Step 1 Weigh the embedding agent and heat to 70°C;
- Step 2 Mix the sweetener evenly, put it into the fluidized bed, adjust the air intake to 140m 3 /h to suspend the material;
- Step 3 Turn on the cavity heating to heat the material to keep the temperature of the sweetener at 40°C;
- Step 4 Turn on the spray gun, spray the embedding agent heated in step 1, and the speed of the peristaltic pump is 15r/min;
- Step 5 put the product obtained in step 4, starch and peach essence into a mixer and mix evenly;
- Step 6 Pass the mixture in step 5 through a 40-mesh sieve, and the under-sieve is moisture-proof powdered sugar.
- Embodiment 4 Moisture-proof powdered sugar performance measurement
- control sample 1 purchased from Guangzhou Huatang Food Co., Ltd., and sprinkle them in water-filled beakers (the beakers have the same specifications and the same water-carrying capacity) ), let it stand for 12 hours, and observe whether the powdered sugar dissolves.
- control sample 2 purchased from Guangzhou Huatang Food Co., Ltd., and sprinkle them in water-filled beakers (the beakers have the same specifications and the same water-carrying capacity) ), let it stand for 12 hours, and observe whether the powdered sugar dissolves.
- Table 2 The specific results are shown in Table 2.
- Moisture-proof powdered sugar the moisture-proof powdered sugar prepared in Example 1;
- Control sample 2 Moisture-proof powdered sugar purchased from Zhilanya Baking Ingredients (Wuxi) Co., Ltd. According to the product information on the powdered sugar package, the carbohydrate content is 86.2g/100g, and the fat content is 8g/100g.
- the embedded sugar powder will not dissolve in water, that is to say, the part of the sugar powder that dissolves in water is not embedded, so the calculation is based on this principle Embedding rate.
- 0.528g of sweetener is soluble in water in 5g of Example 1 moisture-proof powdered sugar of the present invention
- 1.235g of moisture-proof powdered sugar in 5g of control sample 2 is water-soluble.
- the embedding rate can be calculated.
- the embedding rate of the moisture-proof powdered sugar prepared in Example 1 of the present invention is denoted as E1
- the embedding rate of control sample 2 is denoted as E2:
- the glucose in control sample 2 is lower than 82.6g/100g, because carbohydrates also include starch, that is to say, the glucose in control sample 2 is less than 4.31g, and its embedding rate is lower than 71.35%.
- the amount of embedding agent used in control sample 2 (8g/100g) is greater than that of Example 1 of the present invention (4g/100g), which means that the present invention uses less embedding agent to obtain a higher embedding rate of powdered sugar.
- Embodiment 5 Moisture-proof powdered sugar application
- Example 1 of the present invention Take the moisture-proof sugar powder prepared in Example 1 of the present invention and the control sample 2 described in Example 4 and apply it to fried dough sticks.
- Fig. 1 is a photo of the deep-fried dough sticks just before being sprinkled with powdered sugar and put into the proofing box
- Fig. 2 is a photo of the deep-fried dough sticks sprinkled with powdered sugar and put into the proofing box for 24 hours, wherein, A and B fried dough sticks are sprinkled with the present invention
Abstract
A moisture-proof powdered sugar, comprising 92-98 parts of a sweetening agent, 1-4 parts of an embedding agent, and 1-4 parts of starch. The embedding agent is a vegetable oil. The preparation method comprises: spraying the embedding agent into a fluidized bed in which the sweetening agent is suspended in a machine body, so that the embedding agent embeds the sweetening agent, and uniformly mixing an obtained embedded substance with the starch. The moisture-proof powdered sugar is high in embedding rate and good in moisture resistance, and can be used for baking food.
Description
本发明属于食品领域，具体涉及一种防潮糖粉及其制备方法和应用。The invention belongs to the field of food, and in particular relates to a moisture-proof powdered sugar and a preparation method and application thereof.
糖粉经常撒在面包和甜点的表面用作装饰，美化产品外观的同时还能够提供甜味，但是普通糖粉在面包和甜点面表容易吸潮结块，影响产品外观以及口感。这是因为普通糖粉是蔗糖粉和淀粉的混合物，其中蔗糖粉容易吸潮，在运输储存以及使用过程中容易结团，影响使用。Powdered sugar is often sprinkled on the surface of bread and desserts for decoration, beautifying the appearance of the product and providing sweetness, but ordinary powdered sugar is easy to absorb moisture and agglomerate on the surface of bread and desserts, affecting the appearance and taste of the product. This is because ordinary powdered sugar is a mixture of sucrose powder and starch, among which sucrose powder is easy to absorb moisture, and it is easy to agglomerate during transportation, storage and use, which affects use.
发明内容Contents of the invention
现有技术中，人们为了解决上述问题，将蔗糖换成葡萄糖，然后再经包埋剂包埋制成防潮糖粉。此技术在搅拌机上方加雾化喷头，将包埋剂喷洒至葡萄糖粉表面，以形成包埋。但是此技术生产的防潮糖粉包埋效果有限，葡萄糖颗粒并不能完全被包埋。并且由于搅拌机中搅拌桨叶的存在，油脂容易喷洒在桨叶上形成油脂硬块，造成油脂浪费。此外，桨叶不能完全与搅拌机的内壁接触，所以搅拌机内壁上会形成一层厚厚的没有被包埋的糖粉，这大大降低了产品的得率。而且葡萄糖会被人体迅速吸收，造成血糖快速升高，增加胰腺负担，长此以往会造成糖尿病。In the prior art, in order to solve the above problems, people replace sucrose with glucose, and then embed it with an embedding agent to make moisture-proof powdered sugar. This technology adds an atomizing nozzle above the mixer to spray the embedding agent on the surface of the glucose powder to form embedding. However, the embedding effect of moisture-proof sugar powder produced by this technology is limited, and the glucose particles cannot be completely embedded. And due to the existence of the stirring paddle in the mixer, the grease is easily sprayed on the paddle to form a lump of grease, resulting in a waste of grease. In addition, the paddles cannot fully contact the inner wall of the mixer, so a thick layer of unembedded powdered sugar will form on the inner wall of the mixer, which greatly reduces the yield of the product. Moreover, glucose will be quickly absorbed by the body, causing a rapid rise in blood sugar and increasing the burden on the pancreas, which will lead to diabetes in the long run.
针对现有技术中存在的防潮糖粉防潮性能差的问题，本发明提供一种防潮糖粉。Aiming at the problem of poor moisture-proof performance of moisture-proof powdered sugar in the prior art, the present invention provides a moisture-proof powdered sugar.
现有技术中使用搅拌机来实现防潮糖粉的生产，搅拌机的桨叶在运动过程中会收集搅拌机上方喷下来的油脂，造成油脂在桨叶上的积累，造成部分油脂被浪费。另外，桨叶与搅拌机的壁之间一般有间隙，因为桨叶不能贴着壁运动，所以部分糖粉会附着在壁上，在生产过程中这部分糖粉很难回收，造成回收率低。本发明使用流化床来制备防潮糖粉，能够提高产品回收率。In the prior art, a mixer is used to produce moisture-proof powdered sugar, and the blades of the mixer will collect the grease sprayed from the top of the mixer during the movement, resulting in the accumulation of grease on the blades, causing part of the grease to be wasted. In addition, there is generally a gap between the paddle and the wall of the mixer. Because the paddle cannot move against the wall, part of the powdered sugar will adhere to the wall. It is difficult to recover this part of powdered sugar during the production process, resulting in a low recovery rate. The invention uses a fluidized bed to prepare the moisture-proof powdered sugar, which can improve the product recovery rate.
本发明提供的具体方案如下：The specific scheme provided by the present invention is as follows:
本发明提供一种防潮糖粉，以重量份计，所述防潮糖粉包含甜味剂92-98
份、包埋剂1-4份和淀粉1-4份；The invention provides a moisture-proof powdered sugar, which contains sweeteners 92-98 in parts by weight 1-4 parts, 1-4 parts of embedding agent and 1-4 parts of starch;
将包埋剂喷入机体内悬浮有甜味剂的流化床中，使包埋剂对甜味剂进行包埋，得到的包埋物与淀粉混匀得到所述防潮糖粉。The embedding agent is sprayed into the fluidized bed in which the sweetener is suspended in the body, so that the embedding agent embeds the sweetener, and the obtained embedding agent is mixed with the starch to obtain the moisture-proof powdered sugar.
优选地，所述甜味剂选自葡萄糖粉，蔗糖粉，低聚麦芽糖粉，木糖粉，海藻糖粉，山梨糖醇粉，赤藓糖醇粉和异麦芽酮糖醇粉中的一种或者两种以上的组合，Preferably, the sweetener is selected from one of glucose powder, sucrose powder, malt-oligosaccharide powder, xylose powder, trehalose powder, sorbitol powder, erythritol powder and isomalt powder or a combination of two or more,
优选地，所述甜味剂选自葡萄糖粉与蔗糖粉，低聚麦芽糖粉，木糖粉，海藻糖粉，山梨糖醇粉，赤藓糖醇粉或异麦芽酮糖醇粉中的一种或两种以上的组合。Preferably, the sweetener is selected from one of glucose powder and sucrose powder, malt-oligosaccharide powder, xylose powder, trehalose powder, sorbitol powder, erythritol powder or isomalt powder or a combination of two or more.
优选地，所述包埋剂为植物油；Preferably, the embedding agent is vegetable oil;
优选地，所述植物油选自大豆油，菜籽油，玉米油，棕榈油和花生油中的一种或者两种以上的组合。Preferably, the vegetable oil is selected from one or a combination of two or more of soybean oil, rapeseed oil, corn oil, palm oil and peanut oil.
优选地，所述淀粉选自玉米淀粉，小麦淀粉，土豆淀粉，豌豆淀粉和红薯淀粉中的一种或者两种以上的组合。Preferably, the starch is selected from one or a combination of two or more of corn starch, wheat starch, potato starch, pea starch and sweet potato starch.
优选地，所述糖粉还包含辅料，Preferably, the powdered sugar also includes auxiliary materials,
优选地，所述辅料为香精和/或色素；Preferably, the auxiliary material is essence and/or pigment;
优选地，所述香精选自草莓香精，香蕉香精，甜橙香精，椰子香精，水蜜桃香精，菠萝香精，牛奶香精和香兰素其中的一种或者两种以上的组合；Preferably, the flavor is selected from one or a combination of strawberry flavor, banana flavor, sweet orange flavor, coconut flavor, peach flavor, pineapple flavor, milk flavor and vanillin;
优选地，所述色素选自红曲米，β-胡罗卜素，姜黄素，焦糖色，菠菜粉，南瓜粉和火龙果粉中的一种或者两种以上的组合；Preferably, the pigment is selected from one or a combination of two or more of red yeast rice, β-carotene, curcumin, caramel, spinach powder, pumpkin powder and dragon fruit powder;
优选地，以重量份计，所述香精为0.0001-0.001份；Preferably, in parts by weight, the essence is 0.0001-0.001 part;
优选地，以重量份计，所述色素为0.0001-0.001份。Preferably, the pigment is 0.0001-0.001 part by weight.
本发明还提供所述的糖粉的制备方法，所述制备方法包括如下步骤：将包埋剂喷入机体内悬浮有甜味剂的流化床中，使包埋剂对甜味剂进行包埋，得到的包埋物与淀粉混匀得到所述防潮糖粉。The present invention also provides the preparation method of the powdered sugar, which includes the following steps: spray the embedding agent into the fluidized bed in which the sweetener is suspended in the body, and make the embedding agent encapsulate the sweetener Embedded, the embedding obtained is mixed with starch to obtain the moisture-proof powdered sugar.
优选地，所述制备方法包括如下所述步骤：Preferably, the preparation method comprises the following steps:
步骤1：流化床中悬浮甜味剂；Step 1: suspending the sweetener in the fluidized bed;
步骤2：控制甜味剂温度为15-60℃；Step 2: Control the sweetener temperature to 15-60°C;
步骤3：将包埋剂喷入悬浮有甜味剂的流化床中；
Step 3: Spray the embedding agent into the fluidized bed in which the sweetener is suspended;
步骤4：将步骤3得到的包埋物与淀粉混合均匀Step 4: Mix the embedding obtained in step 3 with starch evenly
步骤5：将步骤4中的混合物过筛，得到所述防潮糖粉。Step 5: Sift the mixture in step 4 to obtain the moisture-proof powdered sugar.
优选地，步骤1中，流化床进风量为50-200m3/h，使甜味剂悬浮。Preferably, in step 1, the air volume of the fluidized bed is 50-200m 3 /h to suspend the sweetener.
优选地，步骤3中，喷入50-100℃的包埋剂；Preferably, in step 3, injecting an embedding agent at 50-100°C;
优选地，步骤3中，在蠕动泵转速为5-25r/min喷入包埋剂。Preferably, in step 3, the embedding agent is sprayed at a peristaltic pump speed of 5-25 r/min.
优选地，步骤4中还包含，加入香精和/或色素混匀。Preferably, step 4 also includes adding essence and/or pigment and mixing.
优选地，步骤5中，所述混合物过20-200目筛，优选地，过40目筛。Preferably, in step 5, the mixture is passed through a 20-200 mesh sieve, preferably a 40 mesh sieve.
本发明还提供所述的防潮糖粉或所述的制备方法制备得到的糖粉在食品中的应用。The present invention also provides the application of the moisture-proof powdered sugar or the powdered sugar prepared by the preparation method in food.
优选地，所述食品为烘焙食品。Preferably, the food product is a baked product.
本发明提供的防潮糖粉包埋率高，在高温高湿环境中具有较好的防潮性能。本发明提供的制备方法回收率高。The moisture-proof powdered sugar provided by the invention has a high embedding rate and has good moisture-proof performance in a high-temperature and high-humidity environment. The preparation method provided by the invention has a high recovery rate.
图1为刚撒上糖粉放入醒发箱之前的油条的照片，Figure 1 is a photo of the fried dough sticks just before being sprinkled with powdered sugar and put into the proofing box.
图2为撒上糖粉放入醒发箱24小时之后的油条的照片。Figure 2 is a photo of fried dough sticks sprinkled with powdered sugar and placed in a proofing box for 24 hours.
本发明提供一种防潮糖粉，以重量份计，所述防潮糖粉包含甜味剂92-98份、包埋剂1-4份、淀粉1-4份，其通过包含如下所述步骤的制备方法制备得到：将包埋剂喷入机体内悬浮有甜味剂的流化床中，使包埋剂对甜味剂进行包埋，得到的包埋物与淀粉混匀得到所述防潮糖粉。The present invention provides a moisture-proof powdered sugar, in parts by weight, the moisture-proof powdered sugar comprises 92-98 parts of sweetener, 1-4 parts of embedding agent, and 1-4 parts of starch. The preparation method is: spray the embedding agent into the fluidized bed in which the sweetener is suspended in the body, make the embedding agent embed the sweetener, and mix the obtained embedding with starch to obtain the moisture-proof sugar pink.
现有技术中的防潮糖粉防潮性能差，在生产及应用过程中易结块，且现有技术中防潮糖粉的制备方法回收率低，容易造成原料的浪费。The moisture-proof powdered sugar in the prior art has poor moisture-proof performance, and is easy to agglomerate during production and application, and the recovery rate of the preparation method of the moisture-proof powdered sugar in the prior art is low, which easily causes waste of raw materials.
本发明提供的防潮糖粉包埋率高，具有较好的防潮性能，本发明提供的防潮糖粉的制备方法回收率高。The moisture-proof powdered sugar provided by the invention has a high embedding rate and good moisture-proof performance, and the preparation method of the moisture-proof powdered sugar provided by the invention has a high recovery rate.
本发明实施例中所用试剂及仪器来源信息如下表1所示。The sources of reagents and instruments used in the examples of the present invention are shown in Table 1 below.
表1
Table 1
Table 1
实施例1一种防潮糖粉Embodiment 1 A kind of moisture-proof powdered sugar
按以下重量份称取100g原料，具体如下：Take by weighing 100g raw material by following parts by weight, specifically as follows:
甜味剂：葡萄糖粉60份，海藻糖粉35份，Sweetener: 60 parts of glucose powder, 35 parts of trehalose powder,
包埋剂：大豆油4份，Embedding agent: 4 parts of soybean oil,
淀粉：玉米淀粉1份。Starch: 1 part corn starch.
制备方法Preparation
包埋剂加热温度55℃，进风量50m3/h，喷油速度5r/min，物料温度15℃。The heating temperature of the embedding agent is 55°C, the air intake volume is 50m 3 /h, the oil injection speed is 5r/min, and the material temperature is 15°C.
步骤1：称取包埋剂后加热至55℃；Step 1: Weigh the embedding agent and heat to 55°C;
步骤2：将甜味剂混匀，放入流化床，调整进风量为50m3/h使物料悬浮；Step 2: Mix the sweetener evenly, put it into the fluidized bed, adjust the air intake to 50m 3 /h to suspend the material;
步骤3：开启腔体加热对甜味剂进行加热，使甜味剂温度保持15℃；Step 3: Turn on the cavity heating to heat the sweetener to keep the temperature of the sweetener at 15°C;
步骤4：开启喷枪，喷入步骤1中加热的包埋剂，蠕动泵转速5r/min；Step 4: Turn on the spray gun, spray the embedding agent heated in step 1, and the speed of the peristaltic pump is 5r/min;
步骤5：将步骤4得到的产物与淀粉投入混合机混合均匀Step 5: put the product obtained in step 4 and starch into the mixer and mix evenly
步骤6：将步骤5中的混合物过40目筛，筛下物即为防潮糖粉。Step 6: Pass the mixture in step 5 through a 40-mesh sieve, and the under-sieve is moisture-proof powdered sugar.
实施例2
Example 2
按以下重量份称取100g原料，具体如下：Take by weighing 100g raw material by following parts by weight, specifically as follows:
甜味剂：葡萄糖粉50份，海藻糖粉42份，Sweetener: 50 parts of glucose powder, 42 parts of trehalose powder,
包埋剂：菜籽油1份，棕榈油3份，Embedding agent: 1 part rapeseed oil, 3 parts palm oil,
淀粉：小麦淀粉4份，Starch: 4 parts of wheat starch,
辅料：菠萝香精0.001份，姜黄素0.0001份。Excipients: 0.001 part of pineapple essence, 0.0001 part of curcumin.
制备方法Preparation
包埋剂加热温度100℃，进风量200m3/h，喷油速度25r/min，物料温度60℃。The heating temperature of the embedding agent is 100°C, the air intake volume is 200m 3 /h, the oil injection speed is 25r/min, and the material temperature is 60°C.
步骤1：称取包埋剂加热至100℃；Step 1: Weigh the embedding agent and heat to 100°C;
步骤2：将甜味剂混匀，放入流化床，调整进风量为200m3/h使物料悬浮；Step 2: Mix the sweetener evenly, put it into the fluidized bed, adjust the air intake to 200m 3 /h to suspend the material;
步骤3：开启腔体加热对甜味剂进行加热，使甜味剂温度保持60℃；Step 3: Turn on the chamber heating to heat the sweetener to keep the temperature of the sweetener at 60°C;
步骤4：开启喷枪，喷入步骤1中加热的包埋剂，蠕动泵转速25r/min；Step 4: Turn on the spray gun, spray the embedding agent heated in step 1, and the speed of the peristaltic pump is 25r/min;
步骤5：将步骤4得到的产物与淀粉和菠萝香精以及姜黄素投入混合机混合均匀；Step 5: Put the product obtained in step 4 into a mixer with starch, pineapple essence and curcumin and mix evenly;
步骤6：将步骤5中的混合物过40目筛，筛下物即为防潮糖粉。Step 6: Pass the mixture in step 5 through a 40-mesh sieve, and the under-sieve is moisture-proof powdered sugar.
实施例3Example 3
按以下重量份称取100g原料，具体如下：Take by weighing 100g raw material by following parts by weight, specifically as follows:
甜味剂：葡萄糖粉50份，海藻糖粉48份；Sweetener: 50 parts of glucose powder, 48 parts of trehalose powder;
包埋剂：质量比为1:9的玉米油和菜籽油共1份；Embedding agent: 1 part of corn oil and rapeseed oil with a mass ratio of 1:9;
淀粉：红薯淀粉1份，Starch: 1 part of sweet potato starch,
辅料：水蜜桃香精0.0001份。Excipients: 0.0001 parts of peach essence.
制备方法Preparation
包埋剂加热温度70℃，进风量140m3/h，喷油速度15r/min，物料温度40℃。The heating temperature of the embedding agent is 70°C, the air intake volume is 140m 3 /h, the oil injection speed is 15r/min, and the material temperature is 40°C.
步骤1：称取包埋剂后加热至70℃；Step 1: Weigh the embedding agent and heat to 70°C;
步骤2：将甜味剂混匀，放入流化床，调整进风量为140m3/h使物料悬浮；Step 2: Mix the sweetener evenly, put it into the fluidized bed, adjust the air intake to 140m 3 /h to suspend the material;
步骤3：开启腔体加热对物料进行加热，使甜味剂温度保持40℃；Step 3: Turn on the cavity heating to heat the material to keep the temperature of the sweetener at 40°C;
步骤4：开启喷枪，喷入步骤1中加热的包埋剂，蠕动泵转速15r/min；Step 4: Turn on the spray gun, spray the embedding agent heated in step 1, and the speed of the peristaltic pump is 15r/min;
步骤5：将步骤4得到的产物与淀粉和水蜜桃香精投入混合机混合均匀；Step 5: put the product obtained in step 4, starch and peach essence into a mixer and mix evenly;
步骤6：将步骤5中的混合物过40目筛，筛下物即为防潮糖粉。Step 6: Pass the mixture in step 5 through a 40-mesh sieve, and the under-sieve is moisture-proof powdered sugar.
实施例4防潮糖粉性能测定
Embodiment 4 Moisture-proof powdered sugar performance measurement
1.水溶性检测1. Water solubility test
分别称取5g实施例1-3制备得到的防潮糖粉和5g购自广州华糖食品有限公司的糖粉(对照样1)，将其分别撒于盛水烧杯(烧杯规格一致，载水量一致)中，静置12小时，观察糖粉是否溶解。具体结果见表2。Weigh respectively 5g of the moisture-proof powdered sugar prepared in Examples 1-3 and 5g of powdered sugar (control sample 1) purchased from Guangzhou Huatang Food Co., Ltd., and sprinkle them in water-filled beakers (the beakers have the same specifications and the same water-carrying capacity) ), let it stand for 12 hours, and observe whether the powdered sugar dissolves. The specific results are shown in Table 2.
表2不同组糖粉在水中的表现情况
Table 2 The performance of different groups of powdered sugar in water
Table 2 The performance of different groups of powdered sugar in water
如表2中所示，用实施例1-3的防潮糖粉静置12小时后无明显变化，而对照样1撒在水面后立即溶解，说明本发明制备的防潮糖粉不易溶于水。As shown in Table 2, there is no obvious change after standing for 12 hours with the moisture-proof powdered sugar of Examples 1-3, while the control sample 1 dissolves immediately after sprinkled on the water surface, indicating that the moisture-proof powdered sugar prepared by the present invention is not easily soluble in water.
2.包埋率检测2. Detection of embedding rate
本发明中包埋率是指：本发明中的包埋率是指甜味剂被油脂包埋的比率(因为淀粉没有参与包埋的过程)，即包埋率＝被包埋甜味剂的质量/甜味剂的总质量*100％。Embedding rate in the present invention refers to: embedding rate among the present invention refers to the ratio of sweetener being embedded by fat (because starch does not participate in the process of embedding), promptly embedding rate=be embedded sweetener Mass/total mass of sweetener*100%.
(1)测定原料(1) Determination of raw materials
防潮糖粉：实施例1制备得到的防潮糖粉；Moisture-proof powdered sugar: the moisture-proof powdered sugar prepared in Example 1;
对照样2：购自芝兰雅烘焙原料(无锡)有限公司防潮糖粉，依据该糖粉包装商品信息记载，碳水化合物含量为86.2g/100g，油脂含量为8g/100g。Control sample 2: Moisture-proof powdered sugar purchased from Zhilanya Baking Ingredients (Wuxi) Co., Ltd. According to the product information on the powdered sugar package, the carbohydrate content is 86.2g/100g, and the fat content is 8g/100g.
(2)检测方法：(2) Detection method:
糖粉被油脂包裹后，因油脂与水不互溶，所以被包埋的糖粉不会溶于水，也就是说溶于水的那一部分糖粉并没有被包埋，以此为原理来计算包埋率。After the powdered sugar is wrapped in oil, because the oil and water are immiscible, the embedded sugar powder will not dissolve in water, that is to say, the part of the sugar powder that dissolves in water is not embedded, so the calculation is based on this principle Embedding rate.
将50ml水装入规格为250ml的小烧杯中，将磁力搅拌器转子放入烧杯中，称取5g糖粉，倒入装有水的烧杯中，将磁力搅拌器调至转速为240r/min，运行5min。结束后，将烧杯中的溶液过滤后，采用液相色谱法检测水溶液中糖的含量，本发明实施例1得到的防潮糖粉水溶液中糖的含量的检测值记为A，对照样2的防潮糖粉水溶液中糖的含量的检测值记为D。Put 50ml of water into a small beaker with a size of 250ml, put the magnetic stirrer rotor into the beaker, weigh 5g of powdered sugar, pour it into a beaker filled with water, and adjust the magnetic stirrer to a speed of 240r/min. Run for 5min. After the end, after the solution in the beaker is filtered, adopt liquid chromatography to detect the content of sugar in the aqueous solution, the detected value of the content of sugar in the moisture-proof powdered sugar aqueous solution that the embodiment of the present invention obtains is denoted as A, the moisture-proof of control sample 2 The detection value of the sugar content in the powdered sugar aqueous solution is denoted as D.
按上述方法测得A＝0.528g/50ml，D＝1.235g/50ml，
Record A=0.528g/50ml by the above-mentioned method, D=1.235g/50ml,
也即5g本发明实施例1防潮糖粉有0.528g甜味剂溶于水，5g对照样2防潮糖粉有1.235g溶于水。而5g本发明实施例1防潮糖粉共有甜味剂5g*0.95＝4.75g，5g对照样2防潮糖粉共有甜味剂5g*0.862＝4.31g。That is to say, 0.528g of sweetener is soluble in water in 5g of Example 1 moisture-proof powdered sugar of the present invention, and 1.235g of moisture-proof powdered sugar in 5g of control sample 2 is water-soluble. And 5g of embodiment 1 of the present invention moisture-proof powdered sugar has a total of sweetener 5g*0.95=4.75g, and 5g of control sample 2 moisture-proof powdered sugar has a total of sweetener 5g*0.862=4.31g.
根据以上数据可以计算包埋率，本发明实施例1制备得到的防潮糖粉的包埋率记为E1，对照样2的包埋率记为E2：
E1＝(4.75-0.528)/4.75*100％＝88.88％
E2＝(4.31-1.235)/4.31*100％＝71.35％According to the above data, the embedding rate can be calculated. The embedding rate of the moisture-proof powdered sugar prepared in Example 1 of the present invention is denoted as E1, and the embedding rate of control sample 2 is denoted as E2:
E1=(4.75-0.528)/4.75*100%=88.88%
E2=(4.31-1.235)/4.31*100%=71.35%
E1＝(4.75-0.528)/4.75*100％＝88.88％
E2＝(4.31-1.235)/4.31*100％＝71.35％According to the above data, the embedding rate can be calculated. The embedding rate of the moisture-proof powdered sugar prepared in Example 1 of the present invention is denoted as E1, and the embedding rate of control sample 2 is denoted as E2:
E1=(4.75-0.528)/4.75*100%=88.88%
E2=(4.31-1.235)/4.31*100%=71.35%
实际上对照样2中的葡萄糖低于82.6g/100g，因为碳水化合物还包括淀粉，也就是说对照样2中的葡萄糖要小于4.31g，其包埋率要低于71.35％。除此之外，对照样2包埋剂的用量(8g/100g)大于本发明实施例1(4g/100g)，也就是说本发明使用更少的包埋剂，获得了更高包埋率的糖粉。In fact, the glucose in control sample 2 is lower than 82.6g/100g, because carbohydrates also include starch, that is to say, the glucose in control sample 2 is less than 4.31g, and its embedding rate is lower than 71.35%. In addition, the amount of embedding agent used in control sample 2 (8g/100g) is greater than that of Example 1 of the present invention (4g/100g), which means that the present invention uses less embedding agent to obtain a higher embedding rate of powdered sugar.
实施例5防潮糖粉应用Embodiment 5 Moisture-proof powdered sugar application
取本发明实施例1制备得到的防潮糖粉以及实施例4中所述对照样2应用于油条。Take the moisture-proof sugar powder prepared in Example 1 of the present invention and the control sample 2 described in Example 4 and apply it to fried dough sticks.
取本发明实施例1制备得到的防潮糖粉以及对照样2各2g，均匀撒于新鲜炸制的油条表面，然后将油条放入30℃，85％湿度的醒发箱24小时。图1为刚撒上糖粉放入醒发箱之前的油条的照片，图2为撒上糖粉放入醒发箱24小时之后的油条的照片，其中，A、B油条上撒的本发明实施例1制备得到的防潮糖粉，C、D油条上撒的对照样2防潮糖粉。由图1可以看出，将本发明实施例1制备得到的防潮糖粉和对照样2均匀撒于油条表面，形成白色糖粉装饰效果。由图2可以看出，在30℃、85％湿度的醒发箱放置24小时后，A、B油条表面的防潮糖粉仍有部分呈白色的防潮糖粉，而C、D油条表面无白色防潮糖粉，说明本发明提供的防潮糖粉在高温高湿的环境下防潮性能更好。
Take 2g each of the moisture-proof powdered sugar prepared in Example 1 of the present invention and control sample 2, evenly sprinkle on the surface of freshly fried fried dough sticks, and then put the fried dough sticks into a proofer at 30°C and 85% humidity for 24 hours. Fig. 1 is a photo of the deep-fried dough sticks just before being sprinkled with powdered sugar and put into the proofing box, and Fig. 2 is a photo of the deep-fried dough sticks sprinkled with powdered sugar and put into the proofing box for 24 hours, wherein, A and B fried dough sticks are sprinkled with the present invention The moisture-proof powdered sugar prepared in Example 1, the control sample 2 moisture-proof powdered sugar sprinkled on the deep-fried dough sticks of C and D. It can be seen from Figure 1 that the moisture-proof powdered sugar prepared in Example 1 of the present invention and the control sample 2 are evenly sprinkled on the surface of fried dough sticks to form a decorative effect of white powdered sugar. It can be seen from Figure 2 that after being placed in a proofing box at 30°C and 85% humidity for 24 hours, the moisture-proof powdered sugar on the surface of A and B fried dough sticks still has a part of white moisture-proof powdered sugar, while the surface of C and D fried dough sticks has no white The moisture-proof powdered sugar shows that the moisture-proof powdered sugar provided by the present invention has better moisture-proof performance in a high-temperature and high-humidity environment.
Claims (14)
- 一种防潮糖粉，其特征在于，以重量份计，所述防潮糖粉包含甜味剂92-98份、包埋剂1-4份和淀粉1-4份；A moisture-proof powdered sugar, characterized in that, in parts by weight, the moisture-proof powdered sugar comprises 92-98 parts of sweetener, 1-4 parts of embedding agent and 1-4 parts of starch;将包埋剂喷入机体内悬浮有甜味剂的流化床中，使包埋剂对甜味剂进行包埋，得到的包埋物与淀粉混匀得到所述防潮糖粉。The embedding agent is sprayed into the fluidized bed in which the sweetener is suspended in the body, so that the embedding agent embeds the sweetener, and the obtained embedding agent is mixed with the starch to obtain the moisture-proof powdered sugar.
- 根据权利要求1所述的糖粉，其特征在于，所述甜味剂选自葡萄糖粉，蔗糖粉，低聚麦芽糖粉，木糖粉，海藻糖粉，山梨糖醇粉，赤藓糖醇粉和异麦芽酮糖醇粉中的一种或者两种以上的组合，Powdered sugar according to claim 1, wherein the sweetener is selected from glucose powder, sucrose powder, maltose oligosaccharide powder, xylose powder, trehalose powder, sorbitol powder, erythritol powder and one or more combinations of isomalt powder,优选地，所述甜味剂选自葡萄糖粉与蔗糖粉，低聚麦芽糖粉，木糖粉，海藻糖粉，山梨糖醇粉，赤藓糖醇粉或异麦芽酮糖醇粉中的一种或两种以上的组合。Preferably, the sweetener is selected from one of glucose powder and sucrose powder, malt-oligosaccharide powder, xylose powder, trehalose powder, sorbitol powder, erythritol powder or isomalt powder or a combination of two or more.
- 根据权利要求1或2所述的糖粉，其特征在于，所述包埋剂为植物油；Powdered sugar according to claim 1 or 2, is characterized in that, described embedding agent is vegetable oil;优选地，所述植物油选自大豆油，菜籽油，玉米油，棕榈油和花生油中的一种或者两种以上的组合。Preferably, the vegetable oil is selected from one or a combination of two or more of soybean oil, rapeseed oil, corn oil, palm oil and peanut oil.
- 根据权利要求1或2所述的糖粉，其特征在于，所述淀粉选自玉米淀粉，小麦淀粉，土豆淀粉，豌豆淀粉和红薯淀粉中的一种或者两种以上的组合。The powdered sugar according to claim 1 or 2, wherein the starch is selected from one or a combination of corn starch, wheat starch, potato starch, pea starch and sweet potato starch.
- 根据权利要求1-3任意一项所述的糖粉，其特征在于，所述糖粉还包含辅料，The powdered sugar according to any one of claims 1-3, characterized in that, the powdered sugar also comprises auxiliary materials,优选地，所述辅料为香精和/或色素；Preferably, the auxiliary material is essence and/or pigment;优选地，所述香精选自草莓香精，香蕉香精，甜橙香精，椰子香精，水蜜桃香精，菠萝香精，牛奶香精和香兰素其中的一种或者两种以上的组合；Preferably, the flavor is selected from one or a combination of strawberry flavor, banana flavor, sweet orange flavor, coconut flavor, peach flavor, pineapple flavor, milk flavor and vanillin;优选地，所述色素选自红曲米，β-胡罗卜素，姜黄素，焦糖色，菠菜粉，南瓜粉和火龙果粉中的一种或者两种以上的组合；Preferably, the pigment is selected from one or a combination of two or more of red yeast rice, β-carotene, curcumin, caramel, spinach powder, pumpkin powder and dragon fruit powder;优选地，以重量份计，所述香精为0.0001-0.001份；Preferably, in parts by weight, the essence is 0.0001-0.001 part;优选地，以重量份计，所述色素为0.0001-0.001份。Preferably, the pigment is 0.0001-0.001 part by weight.
- 权利要求1-5任意一项所述的糖粉的制备方法，其特征在于，所述制 备方法包括如下所述步骤：将包埋剂喷入机体内悬浮有甜味剂的流化床中，使包埋剂对甜味剂进行包埋，得到的包埋物与淀粉混匀得到所述防潮糖粉。The preparation method of the powdered sugar described in any one of claim 1-5, is characterized in that, described preparation The preparation method comprises the following steps: spray the embedding agent into the fluidized bed in which the sweetener is suspended in the body, make the embedding agent embed the sweetener, and mix the obtained embedding with starch to obtain the Said moisture-proof powdered sugar.
- 根据权利要求6所述的制备方法，其特征在于，所述制备方法包括如下步骤：The preparation method according to claim 6, characterized in that, the preparation method comprises the steps of:步骤1：流化床中悬浮甜味剂；Step 1: suspending the sweetener in the fluidized bed;步骤2：控制甜味剂温度为15-60℃；Step 2: Control the sweetener temperature to 15-60°C;步骤3：将包埋剂喷入悬浮有甜味剂的流化床中；Step 3: Spray the embedding agent into the fluidized bed in which the sweetener is suspended;步骤4：将步骤3得到的包埋物与淀粉混合均匀；Step 4: Mix the embedding obtained in step 3 with starch evenly;步骤5：将步骤4中的混合物过筛，得到所述防潮糖粉。Step 5: Sift the mixture in step 4 to obtain the moisture-proof powdered sugar.
- 根据权利要求7所述的制备方法，其特征在于，步骤1中，流化床进风量为50-200m3/h，使甜味剂悬浮。The preparation method according to claim 7, characterized in that, in step 1, the air intake of the fluidized bed is 50-200m 3 /h to suspend the sweetener.
- 根据权利要求7或8所述的制备方法，其特征在于，步骤3中，喷入50-100℃的包埋剂。The preparation method according to claim 7 or 8, characterized in that in step 3, the embedding agent at 50-100°C is sprayed.
- 根据权利要求7-9任意一项所述的制备方法，其特征在于，步骤3中，在蠕动泵转速为5-25r/min喷入包埋剂。The preparation method according to any one of claims 7-9, characterized in that in step 3, the embedding agent is sprayed at a peristaltic pump speed of 5-25 r/min.
- 根据权利要求7-10任意一项所述的制备方法，其特征在于，步骤4中还包含，加入香精和/或色素混匀。The preparation method according to any one of claims 7-10, characterized in that step 4 also includes adding essence and/or pigment and mixing.
- 根据权利要求7-11任意一项所述的制备方法，其特征在于，步骤5中，所述混合物过20-200目筛，优选地，过40目筛。The preparation method according to any one of claims 7-11, characterized in that, in step 5, the mixture is passed through a 20-200 mesh sieve, preferably a 40 mesh sieve.
- 权利要求1-5任意一项所述的防潮糖粉或权利要求6-12任意一项所述的制备方法制备得到的糖粉在食品中的应用。The application of the moisture-proof powdered sugar described in any one of claims 1-5 or the powdered sugar prepared by the preparation method described in any one of claims 6-12 in food.
- 根据权利要求13所述的应用，其特征在于，所述食品为烘焙食品。 The use according to claim 13, wherein the food is baked food.
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| CN106262777A (en) * | 2016-08-18 | 2017-01-04 | 许浩文 | A kind of baking uses moistureproof Icing Sugar |
| CN107736418A (en) * | 2017-10-23 | 2018-02-27 | 厦门众果食品科技有限公司 | A kind of moistureproof powder and preparation method thereof |
| CN109875029A (en) * | 2019-04-10 | 2019-06-14 | 芝兰雅烘焙原料（无锡）有限公司 | A kind of baking moisture-proof Icing Sugar and preparation method thereof |
| CN112042917A (en) * | 2020-09-21 | 2020-12-08 | 湖南华诚生物资源股份有限公司 | Sugar-reducing sweetener product and preparation method and application thereof |
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| CN106262777A (en) * | 2016-08-18 | 2017-01-04 | 许浩文 | A kind of baking uses moistureproof Icing Sugar |
| CN107736418A (en) * | 2017-10-23 | 2018-02-27 | 厦门众果食品科技有限公司 | A kind of moistureproof powder and preparation method thereof |
| CN109875029A (en) * | 2019-04-10 | 2019-06-14 | 芝兰雅烘焙原料（无锡）有限公司 | A kind of baking moisture-proof Icing Sugar and preparation method thereof |
| CN112042917A (en) * | 2020-09-21 | 2020-12-08 | 湖南华诚生物资源股份有限公司 | Sugar-reducing sweetener product and preparation method and application thereof |
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