CN101606681A - A kind of composite solid sweetener - Google Patents
A kind of composite solid sweetener Download PDFInfo
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- CN101606681A CN101606681A CNA200910144173XA CN200910144173A CN101606681A CN 101606681 A CN101606681 A CN 101606681A CN A200910144173X A CNA200910144173X A CN A200910144173XA CN 200910144173 A CN200910144173 A CN 200910144173A CN 101606681 A CN101606681 A CN 101606681A
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- sucralose
- stevioside
- composite solid
- silica
- isomalt
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Abstract
The invention discloses a kind of composite solid sweetener, it is composite that Sucralose and stevioside by adopting physical method are carried out science, be aided with one or more synergist in the carrier and a small amount of anticaking agent and make, mainly comprise granule, pulvis and three kinds of forms of tablet, its each component is by weight than being: Sucralose 0.5-98, stevioside 0-3, maltodextrin 0-35, mannitol 0-80, isomalt 0-80, oligoisomaltose 0-80, silica 0-1.5, microcrystalline cellulose 0-20, dolomol 0-6.The present invention has that sugariness height, mouthfeel are good, good stability, safe advantage, and high temperature resistant, acidproof, and the scope of application is wide.
Description
Technical field
The present invention relates to the food additives field, specifically is a kind of composite solid sweetener.
Background technology
The kind of sweetener is very various in the market, can be divided into three major types substantially, and is promptly natural, synthetic with compound.But wherein the hidden danger of Cun Zaiing is also more, and with security, as Aspartame, at first its heat endurance is relatively poor, and 80 ℃ can be decomposed into other materials; The 2nd, in human body, be decomposed into asparatate, phenylalanine and small amount of methanol, methyl alcohol is conspicuous to the harm of human body, and the rising of the interior concentration of phenylalanine of body can be disturbed the metabolic balance of vivo acid, and cranial nerve, eyesight are all had harmful effect; The 3rd, acid and alkali-resistance not, o'clock easily decompose pH value 3～5, and itself synthetic diketopiperazine in neutrality or alkaline solution makes its sweet taste forfeiture, and the benzophenone diabetes patient is because of energy metabolism phenylalanine not, so can not eat.All there are some potential problems in asccharin, L-aspartyl-L-phenylalanine methylester etc. for another example.
Summary of the invention
The invention provides a kind of composite solid sweetener, is that a kind of sugariness height, mouthfeel are good, not only safe, stable but also economical and widely used sweetener.
Technical scheme of the present invention is:
A kind of composite solid sweetener is characterized in that: each component of described composite solid sweetener is by weight than being:
Sucralose 0.5-98
Stevioside 0-3
Maltodextrin 0-35
Mannitol 0-80
Isomalt 0-80
Oligoisomaltose 0-80
Silica 0-1.5
Microcrystalline cellulose 0-20
Dolomol 0-6.
Described a kind of composite solid sweetener is characterized in that: the sugariness of described composite solid sweetener is 8-12 a times of sucrose.
Described a kind of composite solid sweetener is characterized in that: each component of described composite solid sweetener is by weight than being:
Sucralose 0.5-98
Stevioside 0-2
Maltodextrin 10-35
Mannitol 0-80
Isomalt 0-70
Oligoisomaltose 0-70
Silica 0.5-1.5
Microcrystalline cellulose 0-15
Dolomol 0-5.
Described a kind of composite solid sweetener is characterized in that: the weight part ratio of each component of described composite solid sweetener is selected from one of following:
Proportioning 1:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 20-30
Mannitol: 50-70
Isomalt: 10-18
Silica: 0.8-1.3;
Proportioning 2:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 25-35
Oligoisomaltose: 60-70
Silica: 0.8-1.3;
Proportioning 3:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 25-35
Isomalt: 60-70
Silica: 0.8-1.3;
Proportioning 4:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 25-35
Mannitol: 60-70
Silica: 0.8-1.3;
Proportioning 5:
Sucralose: 82-98
Microcrystalline cellulose: 5-15
Dolomol: 0.5-3.0;
Silica: 0.2-1.0
Proportioning 6:
Sucralose: 16-20
Mannitol: 62-78
Microcrystalline cellulose: 5-15
Dolomol: 0.5-5
The present invention has selected for use Sucralose and stevioside as high-potency sweetener.Wherein Sucralose is to be raw material with sucrose, the semi-synthetic sweetener that processes through chloridization process, sugariness is 600～800 times of sucrose, sweet taste is near sucrose, good stability, high temperature resistant, acid and microwave and smell processing conditions such as oxygen, security is high, is perfect, the most competitive non-caloric sweetener of new generation that human development is up to now come out;
Stevioside is a kind of natural sweetener, is characterized in: 1. safe, find no any murder by poisoning so far; 2. low heat value, it is edible to be highly suitable for diabetes, obesity, arteriosclerotic; 3. dissolubility is good; 4. belong to non-fermentation material, stable in properties is difficult for going mouldy, and can not change in making such as food, beverage, also is easy to accumulating, and long-term eating can not cause carious tooth; 5. its flavor has unique refrigerant, sweet characteristics again like sucrose; 6. cost is low, and the 30-40% of sucrose is only arranged; 7. all fine to the stability of acid, alkali, heat and light.
The present invention has selected for use isomalt, oligoisomaltose, mannitol and maltodextrin as carrier, isomalt is with enzymatic conversion method catalytic hydrogenation and getting again by sucrose, have following characteristic: it is edible 1. to be fit to diabetic, can not cause that blood sugar and insulin rise; 2. the non-carious tooth that causes, intraoral streptococcus mutans can not decompose utilization, does not produce acid and glucan, can not cause decayed tooth, is particularly suitable for children and eats; 3. low in calories, be fit to hypertension, high fat of blood, obesity and fear that fat crowd is edible; 4. height endurability is taken in 50g every day and can not caused digestive discomfort, therefore passes through the FAO/WHO combination food additive Committee of Experts, and intake every day of isomalt can not stipulated; 5. rational negative heat of solution, the isomalt negative heat of solution has only-39.4KJ/kg, therefore can not occur uncomfortable ice-cold mouthfeel in trial test; 6. sweet taste is pure natural, can be used with other intense sweetener (as honey element, stevioside); 7. high stability does not have reproducibility, and is highly stable, also not hydrolysis under stronger acid, alkali condition, and also chromogenesis not under high-temperature is compared with sucrose very much, and its stability is numerically big more than 10 times; Also not can with other composition generation chemical reactions in the food.Isomalt can not be utilized by most microorganisms, therefore, uses the product of isomalt production to have longer shelf life; 8. non-hygroscopic is compared isomalt with sucrose, glucose or some compound sugar and is had low-down hygroscopicity, is 70% o'clock 25 ℃ of relative humidity, does not have moisture absorption substantially, is convenient to packing and transportation; 9. isomalt is a kind of good Bifidobacterium MF, though isomalt can not be utilized by the enzyme of human body and most microorganisms system, but can be by the utilization that Bifidobacterium is decomposed in the human body intestinal canal, promote the growth and breeding of Bifidobacterium, keep the microecological balance of enteron aisle, help the health of human body;
From the angle isomalt of nutrition is a kind of carbohydrate, and from physiological angle, and its absorption that is difficult for being decomposed in human body is not that most microorganisms are decomposed and utilize yet.Its unique physical and chemical properties, physiological function and edible safety have been tested abundant confirmation, and its consumption sharply rises in recent years, in developed countries such as America and Europes, has occupied sweetener that sugarfree foods uses 50% above market.
Oligoisomaltose is equal to the isomalt performance basically, and it can also effectively promote the growth and breeding of beneficial bacteria-Bifidobacterium in the human body simultaneously, and learns that by the medical science relevant knowledge Bifidobacterium has many health cares, and security is fairly good; And selected mannitol also has certain medicine effect except that having the low heat value characteristic, as good diuretics, can reduce intracranial pressure, intraocular pressure and treatment kidney medicine etc.; Though mannitol can be absorbed by people's stomach and intestine, do not accumulate in vivo, after being absorbed, a part is in vivo by metabolism, and another part is got rid of from urine; Because maltodextrin has good fluidity, free from extraneous odour does not almost have sugariness, and solubility property is good, and the viscosity of appropriateness is arranged, and hygroscopicity is low, is difficult for characteristics such as conglomeration and thickening, mainly makees thickener at this and uses;
Anticaking agent silica, microcrystalline cellulose, dolomol have solved and have had problem of viscosity in the technology.
It is composite that the present invention carries out science with Sucralose and stevioside by adopting physical method, being aided with in carrier maltodextrin, mannitol, isomalt, the oligoisomaltose one or more is prepared from as synergist and a small amount of anticaking agent, this sugar has the sugariness height, mouthfeel is good, good stability, safe, and high temperature resistant, acidproof, the scope of application is wide etc.
The specific embodiment
Embodiment 1: the preparation method of powdery composite solid sweetener
(1) proportioning
Proportioning 1:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 20-30
Mannitol: 50-70
Isomalt: 10-18
Silica: 0.8-1.3
Proportioning 2:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 25-35
Oligoisomaltose: 60-70
Silica: 0.8-1.3
Proportioning 3:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 25-35
Isomalt: 60-70
Silica: 0.8-1.3
Proportioning 4:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 25-35
Mannitol: 60-70
Silica: 0.8-1.3
2) production technology
Each raw material components is crossed the 80-120 mesh sieve,,, fully mix, after sample examination is qualified, carry out inner packing by packing specification with the equivalent method of progressively increasing then by weight than taking by weighing each component of having sieved.
Embodiment 2: the preparation method of graininess composite solid sweetener
(1) proportioning
Prescription with embodiment 1.
(2) production technology
Each raw material components is crossed the 80-120 mesh sieve, then by weight than taking by weighing each raw material that has sieved, with the equivalent method of progressively increasing, fully mix, make softwood with the ethanolic solution of 40%-75%, make wet grain after the 10-20 mesh sieve, 50-60 ℃ of aeration-drying is with the whole grain of 10-20 mesh sieve, sorting particle, after the sampling chemical examination is qualified, carry out inner packing by packing specification.
Embodiment 3:
3.5mm the preparation method of sheet composite solid sweetener
(1) proportioning:
Sucralose: 82-98
Microcrystalline cellulose: 5-15
Dolomol: 0.5-3.0
Silica: 0.2-1.0
(2) production technology
Each raw material components is crossed the 80-120 mesh sieve, by weight than taking by weighing each raw material that has sieved, after fully mixing, use direct powder compression then, with
Touch compressing tablet 3.5 dash, after the sampling chemical examination is qualified, pack by packing specification.
Embodiment 4:
5.5mm-
6.0mm the preparation method of sheet composite solid sweetener
(1) proportioning:
Sucralose: 16-20
Mannitol: 62-78
Microcrystalline cellulose: 5-15
Dolomol: 0.5-5
(2) production technology
Each raw material components is crossed the 80-120 mesh sieve, by weight than taking by weighing Sucralose, mannitol and the microcrystalline cellulose that has sieved, put in the mixer and fully mix, make softwood with the ethanolic solution of 40-75% again, cross the 10-20 mesh sieve and make wet granular, 50-60 ℃ of aeration-drying, with the whole grain of 10-20 mesh sieve, the V-Mixer of packing into carries out always mixing after adding dolomol, uses again
5.5mm-
Touch compressing tablet 6.0mm dash, after the sampling chemical examination is qualified, pack by packing specification.
Claims (4)
1, a kind of composite solid sweetener is characterized in that: each component of described composite solid sweetener is by weight than being:
Sucralose 0.5-98
Stevioside 0-3
Maltodextrin 0-35
Mannitol 0-80
Isomalt 0-80
Oligoisomaltose 0-80
Silica 0-1.5
Microcrystalline cellulose 0-20
Dolomol 0-6.
2, a kind of composite solid sweetener according to claim 1 is characterized in that: the sugariness of described composite solid sweetener is 8-12 a times of sucrose.
3, a kind of composite solid sweetener according to claim 1 is characterized in that: each component of described composite solid sweetener is by weight than being:
Sucralose 0.5-98
Stevioside 0-2
Maltodextrin 10-35
Mannitol 0-80
Isomalt 0-70
Oligoisomaltose alcohol 0-70
Silica 0.5-1.5
Microcrystalline cellulose 0-15
Dolomol 0-5.
4, a kind of composite solid sweetener according to claim 1 is characterized in that: the weight part ratio of each component of described composite solid sweetener is selected from one of following:
Proportioning 1:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 20-30
Mannitol: 50-70
Isomalt: 10-18
Silica: 0.8-1.3;
Proportioning 2:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 25-35
Oligoisomaltose: 60-70
Silica: 0.8-1.3;
Proportioning 3:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 25-35
Isomalt: 60-70
Silica: 0.8-1.3;
Proportioning 4:
Sucralose: 0.8-2.5
Stevioside: 0.5-2.0
Maltodextrin: 25-35
Mannitol: 60-70
Silica: 0.8-1.3;
Proportioning 5:
Sucralose: 82-98
Microcrystalline cellulose: 5-15
Dolomol: 0.5-3.0;
Silica: 0.2-1.0
Proportioning 6:
Sucralose: 16-20
Mannitol: 62-78
Microcrystalline cellulose: 5-15
Dolomol: 0.5-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200910144173XA CN101606681A (en) | 2009-07-17 | 2009-07-17 | A kind of composite solid sweetener |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200910144173XA CN101606681A (en) | 2009-07-17 | 2009-07-17 | A kind of composite solid sweetener |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101606681A true CN101606681A (en) | 2009-12-23 |
Family
ID=41480721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200910144173XA Pending CN101606681A (en) | 2009-07-17 | 2009-07-17 | A kind of composite solid sweetener |
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| Country | Link |
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| CN (1) | CN101606681A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524647A (en) * | 2012-03-13 | 2012-07-04 | 山东福田科技集团有限公司 | Calorie-free sweetener and preparation method thereof |
| CN102763794A (en) * | 2011-05-04 | 2012-11-07 | 苏州自然甜生物科技有限公司 | Production technology of health composite sweetener |
| CN102763793A (en) * | 2011-05-04 | 2012-11-07 | 苏州自然甜生物科技有限公司 | Composite health sweetener prepared by biological imitative innovation technology |
| CN102771751A (en) * | 2012-07-13 | 2012-11-14 | 常小勇 | Edible compound stevioside for diabetes patients |
| CN103504256A (en) * | 2012-06-19 | 2014-01-15 | 温州凯普生物化学有限公司 | Composite sweetener |
| CN103766841A (en) * | 2014-01-14 | 2014-05-07 | 上海新川崎食品有限公司 | Solid compound condiment and manufacturing method thereof |
| CN106720356A (en) * | 2016-11-21 | 2017-05-31 | 湖北德安府糖业有限责任公司 | A kind of syrup for preparing milk tea and coffee |
| CN108991474A (en) * | 2018-07-09 | 2018-12-14 | 福建科宏生物工程股份有限公司 | A kind of composite sweetener and preparation method thereof |
| CN111000148A (en) * | 2019-12-24 | 2020-04-14 | 北京御食园食品股份有限公司 | Red bean, coix seed and gordon euryale seed cake and preparation method thereof |
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| CN1254522A (en) * | 1999-12-09 | 2000-05-31 | 北京恒毅利科贸有限责任公司 | Method for preparing granular flavouring enriched food and its product |
| CN101299930A (en) * | 2005-09-13 | 2008-11-05 | 麦克内尔营养有限公司 | Methods and compositions to improve mouth feel |
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2009
- 2009-07-17 CN CNA200910144173XA patent/CN101606681A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254522A (en) * | 1999-12-09 | 2000-05-31 | 北京恒毅利科贸有限责任公司 | Method for preparing granular flavouring enriched food and its product |
| CN101299930A (en) * | 2005-09-13 | 2008-11-05 | 麦克内尔营养有限公司 | Methods and compositions to improve mouth feel |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763794A (en) * | 2011-05-04 | 2012-11-07 | 苏州自然甜生物科技有限公司 | Production technology of health composite sweetener |
| CN102763793A (en) * | 2011-05-04 | 2012-11-07 | 苏州自然甜生物科技有限公司 | Composite health sweetener prepared by biological imitative innovation technology |
| CN102524647A (en) * | 2012-03-13 | 2012-07-04 | 山东福田科技集团有限公司 | Calorie-free sweetener and preparation method thereof |
| CN103504256A (en) * | 2012-06-19 | 2014-01-15 | 温州凯普生物化学有限公司 | Composite sweetener |
| CN103504256B (en) * | 2012-06-19 | 2015-05-20 | 温州凯普生物化学有限公司 | Composite sweetener |
| CN102771751A (en) * | 2012-07-13 | 2012-11-14 | 常小勇 | Edible compound stevioside for diabetes patients |
| CN103766841A (en) * | 2014-01-14 | 2014-05-07 | 上海新川崎食品有限公司 | Solid compound condiment and manufacturing method thereof |
| CN103766841B (en) * | 2014-01-14 | 2016-08-17 | 上海新川崎食品有限公司 | A kind of solid union flavouring agent and manufacture method thereof |
| CN106720356A (en) * | 2016-11-21 | 2017-05-31 | 湖北德安府糖业有限责任公司 | A kind of syrup for preparing milk tea and coffee |
| CN108991474A (en) * | 2018-07-09 | 2018-12-14 | 福建科宏生物工程股份有限公司 | A kind of composite sweetener and preparation method thereof |
| CN111000148A (en) * | 2019-12-24 | 2020-04-14 | 北京御食园食品股份有限公司 | Red bean, coix seed and gordon euryale seed cake and preparation method thereof |
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Application publication date: 20091223 |