WO2023160580A1 - Sucre en poudre résistant à l'humidité, son procédé de préparation et son utilisation - Google Patents

Sucre en poudre résistant à l'humidité, son procédé de préparation et son utilisation Download PDF

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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
Application number
PCT/CN2023/077652
Other languages
English (en)
Chinese (zh)
Inventor
熊涛
黄聪
胡新平
于文峰
宋宜兵
Original Assignee
安琪酵母股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 安琪酵母股份有限公司 filed Critical 安琪酵母股份有限公司
Publication of WO2023160580A1 publication Critical patent/WO2023160580A1/fr

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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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un sucre en poudre résistant à l'humidité contenant 92 à 98 parties d'un agent édulcorant, 1 à 4 parties d'un agent d'incorporation, et 1 à 4 parties d'amidon. L'agent d'incorporation est une huile végétale. Le procédé de préparation consiste à : pulvériser l'agent d'enrobage dans un lit fluidisé dans lequel l'agent édulcorant est en suspension dans un corps de machine, de telle sorte que l'agent d'incorporation incorpore l'agent édulcorant, et mélanger uniformément une substance incorporée obtenue avec l'amidon. Le sucre en poudre résistant à l'humidité présente un taux d'incorporation élevée et une bonne résistance à l'humidité, et peut être utilisé pour la cuisson d'aliments.
PCT/CN2023/077652 2022-02-28 2023-02-22 Sucre en poudre résistant à l'humidité, son procédé de préparation et son utilisation WO2023160580A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202210206124.XA CN116686895A (zh) 2022-02-28 2022-02-28 一种防潮糖粉及其制备方法和应用
CN202210206124.X 2022-02-28

Publications (1)

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WO2023160580A1 true WO2023160580A1 (fr) 2023-08-31

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262777A (zh) * 2016-08-18 2017-01-04 许浩文 一种烘焙用防潮糖粉
CN107736418A (zh) * 2017-10-23 2018-02-27 厦门众果食品科技有限公司 一种防潮粉及其制备方法
CN109875029A (zh) * 2019-04-10 2019-06-14 芝兰雅烘焙原料（无锡）有限公司 一种烘焙用防潮糖粉及其制备方法
CN112042917A (zh) * 2020-09-21 2020-12-08 湖南华诚生物资源股份有限公司 一种减糖甜味剂产品及其制备方法与应用

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106262777A (zh) * 2016-08-18 2017-01-04 许浩文 一种烘焙用防潮糖粉
CN107736418A (zh) * 2017-10-23 2018-02-27 厦门众果食品科技有限公司 一种防潮粉及其制备方法
CN109875029A (zh) * 2019-04-10 2019-06-14 芝兰雅烘焙原料（无锡）有限公司 一种烘焙用防潮糖粉及其制备方法
CN112042917A (zh) * 2020-09-21 2020-12-08 湖南华诚生物资源股份有限公司 一种减糖甜味剂产品及其制备方法与应用

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JIANG ZHUMAO: "Methods and applications of microencapsulation of food additives", SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY, GAI KAN BIANJIBU , BEIJING, CN, no. 5, 31 May 1998 (1998-05-31), CN , pages 73 - 75, XP093088540, ISSN: 1002-0306 *

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