CN105919017A - Fructo-oligosaccharide containing sweet taste improver - Google Patents
Fructo-oligosaccharide containing sweet taste improver Download PDFInfo
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- CN105919017A CN105919017A CN201610303181.4A CN201610303181A CN105919017A CN 105919017 A CN105919017 A CN 105919017A CN 201610303181 A CN201610303181 A CN 201610303181A CN 105919017 A CN105919017 A CN 105919017A
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- China
- Prior art keywords
- bread
- oligofructose
- fructo
- sweet taste
- sugar
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Links
- 235000019605 sweet taste sensations Nutrition 0.000 title abstract description 9
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 title abstract 3
- 229940107187 fructooligosaccharide Drugs 0.000 title abstract 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 24
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000811 xylitol Substances 0.000 claims abstract description 24
- 235000010447 xylitol Nutrition 0.000 claims abstract description 24
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 24
- 229960002675 xylitol Drugs 0.000 claims abstract description 24
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- 239000002994 raw material Substances 0.000 claims abstract description 19
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- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 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 abstract description 17
- 239000000600 sorbitol Substances 0.000 claims abstract description 17
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- 239000004386 Erythritol Substances 0.000 claims abstract description 14
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- 235000019414 erythritol Nutrition 0.000 claims abstract description 14
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 14
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- QNTKVQQLMHZOKP-NEJDVEAASA-N (2r,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-2-[[(2r,3s,4s,5r)-2-[[(2r,3s,4s,5r)-2-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxymethyl]- Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(O[C@@H]4[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 QNTKVQQLMHZOKP-NEJDVEAASA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- PYMYPHUHKUWMLA-VAYJURFESA-N aldehydo-L-arabinose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VAYJURFESA-N 0.000 description 1
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- SRBFZHDQGSBBOR-KLVWXMOXSA-N beta-L-arabinopyranose Chemical compound O[C@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-KLVWXMOXSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
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- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
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- QNTKVQQLMHZOKP-UHFFFAOYSA-N fructofuranosylnystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OCC3(OC4C(C(O)C(O)C(CO)O4)O)C(C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 QNTKVQQLMHZOKP-UHFFFAOYSA-N 0.000 description 1
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- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
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Classifications
-
- 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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a fructo-oligosaccharide containing sweet taste improver. The fructo-oligosaccharide containing sweet taste improver comprises the following raw materials in percentages by mass: 5-10% of lactose, 30-50% of sorbitol, 10-50% of xylitol, 20-50% of erythritol, 5-15% of fructo-oligosaccharides at a content of 95% and 5-10% of arabinose. The sweet taste improver has the following advantages that the product of the sweet taste improver is low in sugar and low in calorie, can be used for the manufactures of various baking products of bread, cakes, pastries, etc., is good in operation performance, has a mouthfeel almost the same as the used sucrose, and has functions of keeping moisture. In addition, the product contains the fructo-oligosaccharides, so that the product has the performance of the fructo-oligosaccharides in improving intestinal function, balancing body micro-ecology, enhancing organism immunity, etc.
Description
Technical field
A kind of sweet flavor modifier containing oligofructose of the present invention belongs to food additive field, particularly one can be simultaneously
Possess the low-sugar healthy for making bread cake and have the formulated food additive improving function of intestinal canal concurrently.
Background technology
Bread, is a kind of with the grain such as rye (Secale cereale L.), Semen Tritici aestivi as base stock, first grinds, add yeast, egg, oils and fats,
Sugar, salt etc., adding water is modulated into dough, by fermentation, split, shape, proof, bake, baking that the process such as cooling processes
Food.
General bread surface presents golden yellow burnt sugar coloring, and people can be allowed to increase appetite.And these beautiful colors, greatly
Part contribution depends on the sweeting agent in bread, and the sweeting agent of bread formula generally uses white sugar, and white sugar acts primarily as in bread
To following effect:
1. make bread produce sweet taste: white sugar can make bread have pleasant sweet taste.
2. make bread baking time epidermis colouring: white sugar in bread with bread in the middle of protein produce Mei Lade anti-
Should, make bread epidermis present golden yellow or yellowish-brown, promote the aesthetics of bread.
3. provide the nutrient of fermentation for yeast: sugar is the DIRECT ENERGY source that yeast carries out fermenting, and yeast relies on and converts
Monosaccharide ferment, produce great amount of carbon dioxide, make loaf volume increase.
4. make bread keep moistening softness: owing to sugar has hygroscopicity, make bread can keep within a certain period of time moistening,
The softest, suppress the aging of starch.
5. antisepsis: the sugar of q.s has anti-corrosive fresh-keeping performance, can ensure that bread is not in the case of having preservative
Bread will be allowed to keep good freshness quickly away from rotten.
Along with day by day enriching of material in life, the affluenza patient such as obesity, diabetes gets more and more, and people also begin to more
More note diet, trend towards health diet, the low oil of low sugar less salt.Although but people are tending to selection health food
Product, but, health food typically requires one critically important problem " taste " of solution.Although low sugar low oil less salt is healthy, but
But it is difficult to meet the needs of " taste " when major part.
The present invention is contemplated to improve that to keep in mind merely the food that low sugar makes the lightest, does not reaches great majority on taste
This problem of the requirement of people and develop.A kind of sweet flavor modifier containing oligofructose, be possible not only to make food meet low
Meet the taste needs of " sweet " while sugar, and owing to a kind of sweet flavor modifier containing oligofructose adding content be
The oligofructose of 95%, as raw material, is compared other commercially available sweet flavor modifier, is added and improve function of intestinal canal, micro-in balanced body
Ecology, the function of enhancing human body immunity power etc..
Summary of the invention
To be solved by this invention it has a problem in that sweet flavor modifier is making during bread, owing to sugar content is the highest, difficult
There is Maillard reaction, cause bread epidermis cannot paint or paint bad, uneven phenomenon.Also has yeast at bread
In fermentation, nutrient supply deficiency is easily caused bread fermentation overlong time or the problem that cannot ferment.
The present invention is achieved through the following technical solutions above-mentioned purpose:
For the technical disadvantages of existing sweet flavor modifier, redesign a kind of sweet flavor modifier containing oligofructose, be by
The raw material composition of following mass percent:
Lactose 5-10%, sorbitol 30-50%, xylitol 10-50%, erythritol 20-50%, content is the oligofructose 5-of 95%
15%, arabinose 5-10% form.
Described lactose is a kind of disaccharidase, by a part β-D-galactose and a part alpha-D-glucose in β-Isosorbide-5-Nitrae-position
Formation glycosidic bond is connected.Its sugariness is about 1/6th of sucrose.It is mainly used in: with the relatively low (sucrose 163 of lactose caramelization temperature
℃.Glucose 154.5 DEG C, lactose only 129.5 DEG C) feature, to the bread not using white sugar to make, low sugar can be made up and lead
Cause the defect that bread colouring is bad.
Described sorbitol is white hygroscopic powder or crystalline powder, lamellar or granule, odorless.There is refrigerant sweet taste,
Sugariness is about the half of sucrose.Sorbitol has moisture absorption, water retention, can play the effect of water conservation, can simultaneously in bread
Make food soft.
Described xylitol is a kind of five-state controller.Unless otherwise noted, people are difficult to differentiate xylitol with sucrose.Wood
Sugar alcohol sugariness can reach 1.2 times of sucrose.Often with slight refrigerant sense after xylitol entrance, this is because it is soluble in
Water, and heat can be absorbed when dissolving.It is the one that in all sugar alcohol sweeteners, heat absorption value is maximum, therefore eats in solid form
Time, the refrigerant sense of happiness can be produced in mouth.
Xylitol does the sweeting agent of diabetes patient, supplementary and auxiliary therapeutical agent: xylitol is human body carbohydate metabolism
Intermediate, promote without insulin, xylitol also and can will not cause blood glucose value to raise for cell with nutrition and energy, disappear
Symptom more than three (polyphagia, polydipsia, polyuria) after taking except diabetes patient, is the food of the trophism being best suitable for patients with diabetes mellitus
Sugar substitute.
Xylitol is compared with common white sugar, and the advantage every gram xylitol having heat low contains only 2.4 Ka Lu
Interior-heat amount, the heat few 40% of carbohydrates more most of than other, thus xylitol is applied in breadmaking, can be as height
The succedaneum of heat white sugar.
Described erythritol white crystals, micro-sweet, there is refrigerant sense.Want to obtain the functional or low in calories of better quality
Baked product, erythritol is that one is proved to extraordinary raw material.It can not only in terms of physical chemistry substituting saccharose and
And can also bring beneficially healthy benefit, and using the bread of erythritol is the product of raw material with use sucrose as it
Condition ratio has more preferable imporosity and flexibility.
Described content be the oligofructose of 95% be by fructosyl through β (2 → 1) glycosidic bond link form, the degree of polymerization is 2 ~ 9
Functional oligose, belong to food ingredient.Oligofructose total content is with ketose, fruit fruit trisaccharide, C24H42 O21, fruit fruit four
Sugar and Fructofuranosyl nystose, fruit fruit pentasaccharides, sugarcane fruit six sugar, fruit fruit six sugar sum account for the degree meter of dry.The present invention makes
Oligofructose be content be the oligofructose of 95%.
Oligofructose is a kind of water soluble dietary fiber, and long-term taking can reduce serum cholesterol, improve lipid metabolism.
And the most noticeable physiological property of oligofructose is it can be obviously improved microbial population ratio in intestinal, it is enteral bifid
The activation and proliferation factor of bacillus, can reduce and suppress the generation of enteral corrupt substance, the growth of suppression noxious bacteria, regulating intestinal canal
Inner equilibrium；Trace elements iron, the absorption of calcium and utilization can be promoted；And pure taste is fragrant and sweet good to eat, there is the adipose fragrance of class
With tasty and refreshing soapy feeling.
. in the middle of bread, add oligofructose, utilize oligofructose generation Maillard reaction to give bakery good
Local flavor and tempting color and luster, and the coloring effect of oligofructose is not worse than sucrose, can be with the color and luster of improving product.Oligofructose
Also there is in bread moisturizing and delay the effect of age of starch, preventing bread hardening, thus extending the shelf life of product.
Described arabinose, the L that is otherwise known as (+)-Arabinose, L (+)-arabinose, pectose etc..L-arabinose
Use function at food and pharmaceutical preparations mainly has two, and one is the enzyme that can suppress to hydrolyze disaccharidase, therefore suppresses because taking in sugarcane
Blood glucose that is sugared and that cause raises；It is called for short the blood sugar reducing function of suppression disaccharidase hydrolysis.Two because L-arabinose is to disaccharidase hydrolytic enzyme
Inhibitory action, makes the sucrose not being decomposed in small intestinal be decomposed by the microorganisms in large intestine and produces substantial amounts of organic acid, this
Organic acid has inhibitory action to liver synthctic fat, adds the L-arabinose inhibitory action to absorption sucrose in small intestinal,
Thus reduce the generation of internal new fats.L-arabinose can use with sucrose compatibility and also can individually eat.Life-time service can
To reduce blood glucose.The most edible L-arabinose, effect is identical.
This raw material adds in sweeting agent, joins in bread by sweeting agent, with can suppressing people the absorption to sucrose,
Reduce internal new fats to produce, be suitable for obese people and eat.
Preferably, described raw material consists of: lactose 10%, sorbitol 30%, xylitol 20%, and erythritol 30% contains
Amount is the oligofructose 5% of 95%, arabinose 5%.
Or described raw material consists of: lactose 10%, sorbitol 30%, xylitol 20%, erythritol 25%, content is
The oligofructose 10% of 95%, arabinose 5%.
Or described raw material consists of: lactose 5%, sorbitol 35%, xylitol 20%, erythritol 30%, content is
The oligofructose 5% of 95%, arabinose 5%.
Or described raw material consists of: lactose 5%, sorbitol 40%, xylitol 20%, erythritol 20%, content is
The oligofructose 10% of 95%, arabinose 5%.
The sweet flavor modifier containing oligofructose of the present invention application process in making bread, including following step
Rapid:
S1: weigh desired amount of flour, yeast, butter, salt, the containing of water dough-making powder weight 8% according to the quantity producing steamed bread
The sweet flavor modifier of oligofructose.
S2: load weighted flour, yeast are poured into dough mixing machine and be mixed to form mixed-powder.
S3: load weighted water and the sweet flavor modifier containing oligofructose are mixed to form aqueous solution.
S4: pour water into dough mixing machine low rate mixing with the sweet flavor modifier aqueous solution containing oligofructose and become dough.
S5: by dough mixing machine modulation quickly, dough is beaten to drawing production semitransparent thin film.
S6: pour load weighted butter and salt into dough mixing machine, low rate mixing to mix homogeneously, dough mixing machine turns dough quickly
Form good muscle degree.
S7: for standard, the dough accomplished fluently is divided into little dough, full circle with each dough 60g, adds a cover guarantor on little dough
Fresh film relaxes 15 minutes.
S8: the dough full circle again after relaxing, puts into fermenting case, ferments 2 hours with 30 DEG C.
S9: the dough fermented is put into the most preheated baking box and bakes, baking temperature for getting angry 200 DEG C, reducing internal heat 180
DEG C, baking time is 12 minutes.
The yeast that relates in above-mentioned application process, butter, salt, water consumption be: yeast is the 1-3% of flour weight, and butter is
The 8-15% of flour weight, salt is the 1-2% of flour weight, and water is the 45-55% of flour weight.
Specifically, yeast is the 1% of flour weight, and butter is the 10% of flour weight, and salt is the 1% of flour weight, and water is
The 55% of flour weight.
It is an advantage of the current invention that the sweet flavor modifier that product is low sugar, product may be used for making bread, cake, cake
Making etc. multiple baked product, good operation performance, the finished product mouthfeel produced is the most consistent with use sucrose, and has and make product
Product keep moistening, delay the function of age of starch.Containing oligofructose in this product, have and improve function of intestinal canal, micro-in balanced body
Ecology, the function such as enhancing human body immunity power.
Detailed description of the invention
Embodiment one: the raw material described in the embodiment of the present invention consists of: lactose 10%, sorbitol 30%, xylitol 20%, red
Moss sugar alcohol 30%, content is the oligofructose 5% of 95%, arabinose 5%.
The sweet flavor modifier containing oligofructose of the present invention application process in making bread, including following step
Rapid:
S1: weigh 500g flour, 5g yeast, 5g Sal, 50g butter, 275g cold water dough-making powder amount 8% sweet containing oligofructose
Improving agent.
S2: load weighted flour, yeast are poured into dough mixing machine and be mixed to form mixed-powder.
S3: pour water in dough mixing machine into and containing the aqueous solution that the sweet flavor modifier of oligofructose is mixed to form, stir into
Dough.
S4: by dough mixing machine modulation quickly, dough is beaten to drawing production semitransparent thin film.
S5: pour butter and salt into dough mixing machine, low rate mixing to mix homogeneously, dough mixing machine turns and is quickly formed well by dough
Muscle degree.
S6: for standard, the dough accomplished fluently is divided into little dough, full circle with each dough 60g, adds a cover guarantor on little dough
Fresh film relaxes 15 minutes.
S7: the dough full circle again after relaxing, puts into fermenting case, ferments 2 hours with 30 DEG C.
S8: the dough fermented is put into the most preheated baking box and bakes, baking temperature for getting angry 200 DEG C, reducing internal heat 180
DEG C, baking time is 12 minutes.
Embodiment two: the raw material described in the embodiment of the present invention consists of: lactose 10%, sorbitol 30%, xylitol 20%, red
Moss sugar alcohol 25%, content is the oligofructose 10% of 95%, arabinose 5%.
The sweet flavor modifier containing oligofructose of the present embodiment application process in making bread and embodiment one
Using method is identical.
Embodiment three: the raw material described in the embodiment of the present invention consists of: lactose 5%, sorbitol 35%, xylitol 20%, red moss
Sugar alcohol 30%, content is the oligofructose 5% of 95%, arabinose 5%.
The sweet flavor modifier containing oligofructose of the present embodiment application process in making bread and embodiment one
Using method is identical.
Embodiment four: the raw material described in the embodiment of the present invention consists of: lactose 5%, sorbitol 40%, xylitol 20%, red moss
Sugar alcohol 20%, content is the oligofructose 10% of 95%, arabinose 5%.
The sweet flavor modifier containing oligofructose of the present embodiment application process in making bread and embodiment one
Using method is identical.
Comparative example one: comparative example one uses white sugar to make bread.The consumption of this comparative example white sugar is the 20% of flour amount,
Comparative example one makes the flour used by bread, yeast, Sal, butter, the kind of cold water, ratio, making step all and embodiment
Unanimously.
Comparative example two: comparative example two uses commercially available S brand to make bread without sucrose sweet flavor modifier.This comparative example sweeting agent
Consumption is flour amount 8%, comparative example one make the flour used by bread, yeast, Sal, butter, the kind of cold water, ratio,
Making step is all consistent with embodiment.
Experimental comparison:
The bread that will complete made by embodiment one, embodiment two, embodiment three, embodiment four and comparative example one, comparative example two,
Carry out product measurement and scoring.
Bread contrast experiment's scoring item and score value are described as follows:
Table 1: bread contrast experiment's scoring item and score value explanation (with reference to GB/T17320-2013 appendix A)
Remarks: above bread evaluation methodology is worked out with reference to GB/T14611-2008, prepare according to 34g dough during loaf volume scoring
Cob loaf (60g bread) be mark, if bread weighs less than or more than 175g, height number should be carried out the most more
Change.Face shaping is the standard evaluating cob loaf, and other shapes need to separately determine scoring criteria.
Result represents: every judge to retain to integer-bit after subtotaling
Decision rule: it is poor to be judged to less than 70 points, 70-79 is general, and 80-89 is good, is divided into excellent more than or equal to 90.
Above evaluation methodology is trained by 4-5 name and experienced person forms taste panel, by upper table content product item by item
Taste marking.
Experimental data and analysis
Table 2 lists the steamed bread quality score data of embodiment 1 to 4 and comparative example 1 to 2.
Table 2: the steamed bread quality scoring record of embodiment 1 to 3 and comparative example 1 to 2.
Judgment rule:
It is poor to be judged to less than 70 points；It is divided into for 70 point-79 general；It is divided into for 80 point-89 good；It is divided into excellent more than 90.
Experiment conclusion:
By experiment it can be seen that use the present invention sweet flavor modifier (embodiment one to example four) that contains oligofructose to make
Bread and comparative example one use bread that white sugar makes loaf volume, bread appearance, bread core color and luster, bread core quality,
Bread core texture is sufficiently close to the bread even more than using white sugar to make.
Use bread and comparative example that the present invention sweet flavor modifier (embodiment one to example four) that contains oligofructose makes
Use the bread that commercially available S brand makes without sucrose sweet flavor modifier in two on loaf volume, bread core quality, bread core texture
It is obviously improved.
Therefore, a kind of sweet flavor modifier containing oligofructose of the present invention is applied at bread or this series products of similar bread
In making, replace white sugar to add in the way of a kind of sweet flavor modifier, reach the most conventionally used white sugar and make bread
The effect reached, is meeting people to the requirement of sweet taste simultaneously, is reducing the sugar content of product, meet people's need to health food
Asking, simultaneously because add oligofructose in the present invention, the product using the present invention to produce has the improvement intestinal of oligofructose concurrently
Road function, Tiny ecosystem in balanced body, the function such as enhancing human body immunity power.
Claims (5)
1. the sweet flavor modifier containing oligofructose, it is characterised in that be made up of the raw material of following mass percent: lactose
5-10%, sorbitol 30-50%, xylitol 10-50%, erythritol 20-50%, content be 95% oligofructose 5-15%, I
Uncle's sugar 5-10% composition.
Sweet flavor modifier containing oligofructose the most according to claim 1, it is characterised in that described raw material consists of:
Lactose 10%, sorbitol 30%, xylitol 20%, erythritol 30%, content are oligofructose 5%, the arabinose 5% of 95%.
Sweet flavor modifier containing oligofructose the most according to claim 1, it is characterised in that described raw material consists of:
Lactose 10%, sorbitol 30%, xylitol 20%, erythritol 25%, content are oligofructose 10%, the arabinose 5% of 95%.
Sweet flavor modifier containing oligofructose the most according to claim 1, it is characterised in that described raw material consists of:
Lactose 5%, sorbitol 35%, xylitol 20%, erythritol 30%, content are oligofructose 5%, the arabinose 5% of 95%.
Sweet flavor modifier containing oligofructose the most according to claim 1, it is characterised in that described raw material consists of:
Lactose 5%, sorbitol 40%, xylitol 20%, erythritol 20%, content are oligofructose 10%, the arabinose 5% of 95%.
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