CN116406782A - Sweetener added with D-psicose and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of sweeteners, in particular to a sweetener added with D-psicose and a preparation method thereof. The sweetener comprises 99.62 to 99.64 percent of D-psicose, 0.26 to 0.28 percent of mogroside, 0.02 to 0.04 percent of stevioside and 0.06 to 0.08 percent of blending agent, wherein the blending agent is erythritol and/or resistant dextrin, the components are weighed according to the content and are prepared into sweetener solution, and then a spray drying method is adopted to obtain the D-psicose sweetener with pure and uniform taste and no bad odor. The invention adopts the natural high-power sweetener to compound with the D-psicose, compared with the traditional compound sweetener, the D-psicose sweetener has pure sweetness, no bad peculiar smell, low calorie, blood sugar reduction, obesity prevention and other effects, is natural and healthy, does not cause adverse reactions of bodies, and adopts the blending agent to adjust and neutralize the taste among the sweeteners, thereby solving the problem of flavor conflict among the sweeteners and obtaining the D-psicose sweetener with pure and uniform taste.

Description

A sweetener added with D-psicose and its preparation method

technical field

The invention relates to the technical field of sweeteners, in particular to a sweetener added with D-psicose and a preparation method thereof.

Background technique

D-psicose is a naturally occurring rare sugar, its sweetness is 70% of that of sucrose, and its calories are only one-tenth of that of sucrose (0.4kcal/g), and it has high safety, inhibits blood sugar rise, Reduced fat accumulation and other health benefits.

With the end of the review of D-psicose by the US Food and Drug Administration (FDA), D-psicose was declared as a food generally recognized as safe (GRAS), and it was determined that it can be used as a food itself or as a food additive D-psicose has been approved for marketing in 13 countries including the United States, Japan, South Korea, and Canada, and is widely used in food processing as a new type of healthy sweetener. With the global expansion of D-psicose's listing compliance, its market acceptance continues to increase, and the market scale continues to expand and maintain rapid growth. It is foreseeable that D-psicose will be used in sugar-free The broad market prospect of the food field and its positive effect on the health of all mankind.

As a new healthy sweetener, D-psicose is widely used in food processing, but its application is limited due to its slightly low sweetness. In order to expand the application of D-psicose , it needs to be compounded with high-intensity sweeteners to increase the sweetness.

For example, the Chinese invention patent discloses "a flavor composition containing D-psicose and its preparation method" (CN115381076 A), which discloses D-psicose and high-power sweeteners mogroside and steviol glycoside and sucralose to improve its sweetness; through the process of mixing-extruding-crushing-whole grain, the product was obtained, and by comparing the appearance and color, it was concluded that the product had better uniformity; the invention patent Although the obtained product looks relatively uniform in color, there are still some differences in the uniformity of sweetness. At the same time, the product is not pure in taste, and there are bad odors and aftertaste. The sense of difference is obvious, which brings bad experience to consumers. Therefore, a D-psicose sweetener with pure and uniform taste and its preparation method is an existing problem to be solved urgently.

Contents of the invention

The purpose of the present invention is to address the above-mentioned deficiencies in the prior art, to provide a sweetener adding D-psicose and a preparation method thereof, so as to achieve the goal of preparing a pure and uniform D-psicose sweetener. Purpose.

In order to achieve the above object, the present invention adopts the following technical scheme: a sweetener added with D-psicose, the sweetener includes 99.62%-99.64% of D-psicose and 0.26% of mogroside ～0.28%, steviol glycoside 0.02%～0.04% and blending agent 0.06%～0.08%.

Further, the blending agent is erythritol and/or resistant dextrin.

A preparation method of a sweetener adding D-psicose, comprising the following steps:

S1. Weigh the raw materials according to the content of each component in the formula;

S2, adding water to the raw material obtained in S1 and stirring until completely dissolved to obtain a sweetener solution;

S3. Start the spray dryer, set the fan frequency, start the fan, set the heating temperature, and start heating;

S4. Set the rotation speed of the peristaltic pump and the frequency of passing the needle. After reaching the set temperature, start the peristaltic pump and pass the needle, and pass the sweetener solution obtained in S1;

S5. After the equipment is stabilized, the collected materials are sterilized by ultraviolet light, and then packaged to obtain the finished product.

Further, the temperature of the sweetener solution in S2 is controlled at 40-50° C. during the preparation process, the rotation speed of the stirring paddle is 80-120 r/min, and the stirring time is 3-5 minutes.

Further, the sweetener solution obtained in S2 has a solute mass fraction of 35-45%.

Further, the fan frequency in S3 is set at 70-80 Hz, and the temperature is set at 120-130°C.

Further, the pumping speed of the peristaltic pump in S4 is 15-25r/min, and the frequency of needle passing is set at 10-20s/time.

Beneficial effects of the present invention:

1. The compound sweetener of the present invention adopts natural high-power sweetener and D-psicose. Compared with traditional compound sweeteners, D-psicose sweetener has pure sweetness and no Bad smell;

2. D-Allulose has the functions of low calorie, lowering blood sugar, preventing obesity, etc. It is natural and healthy, and will not cause adverse reactions in the body;

3. A blending agent is used to adjust the mouthfeel between neutralized sweeteners, which solves the problem of flavor conflict among sweeteners and obtains pure and uniform D-psicose sweetener.

Detailed ways

The technical solutions in the embodiments of the present invention are clearly and completely described below.

Process flow of the present invention is:

Weigh the raw materials according to the content of each component in the formula, then add water to the weighed raw materials and stir them, and control the amount of water added during the process, so that D-psicose, Luo Han Guo The mass fraction of sweet glycosides, steviol glycosides and blending agents is 35-45%. During the process of stirring and dissolving, in order to improve the dissolution efficiency, the system can be heated, the temperature is controlled at 40-50°C, and the rotation speed of the stirring blade is controlled at 80-50°C. 120r/min, the stirring time is 3~5min.

The obtained sweetener solution is dried and granulated by spray drying. During the process, the fan frequency of the spray drying is controlled at 70-80Hz, and the temperature is 120-130°C. When the temperature is too low, the sticking of materials is easy to occur. , after the temperature is stabilized, pass the obtained sweetener solution into the spray dryer through the peristaltic pump. The speed of the peristaltic pump is 15-25r/min in the process. To avoid nozzle clogging, it is necessary to set the frequency of the needle (nozzle cleaner), and the cleaning frequency is preferably 10-20s/time (the use method of the spray dryer is the prior art, so it will not be repeated here).

Principle of the present invention is:

The sweetness of mogroside is 300 times that of sucrose, and the sweetness of steviol glycoside is about 200 to 300 times that of sucrose. Both are natural high-power sweeteners with low calorie characteristics. They are used in combination with D-alpha Ideal for compounding with ketose.

Since different sweeteners have their own tastes and styles, different tastes will be introduced during the compounding process. It is necessary to adjust the taste differences between the various additives through an appropriate amount of blending agent to achieve the final D-allo The ketose sweetener has the purpose of pure and uniform taste.

Both erythritol and resistant dextrin have the characteristics of low glycemic index and low calorie, and are natural and healthy. The present invention creatively uses erythritol and resistant dextrin as a blending agent to adjust the neutralization between each sweetener. Taste, to solve the problem of flavor conflicts between sweeteners, the addition of mogroside, steviol glycoside and blending agent needs to be reasonably selected during the compounding process. After evaluation, D-psicose with pure and uniform taste is obtained For sweeteners, the relevant evaluation criteria are as follows:

Table 1D-sensory evaluation form of allulose sweetener

Example 1

The total weight of the fixed sweetener is 1000g. D-psicose is used as the main sweetener, mogroside and steviol glycoside are high-intensity sweeteners, and erythritol is used as a blending agent to reconcile different high-intensity sweeteners.

Five experimental groups were set up, and the addition amounts of mogroside and steviol glycoside were 0.25%+0.05%, 0.26%+0.04%, 0.27%+0.03%, 0.28+0.02%, 0.29%+0.01%; erythritol The added amount is 0.06%.

Its preparation method comprises the following steps:

S1. According to the addition amount of mogroside and steviol glycoside, five parts of raw materials were weighed, and each part of raw materials was 1000g in total;

S2. Add 1500ml of deionized water to the raw materials weighed by each group, stir for 4min at 45°C and 100r/min under stirring conditions, and configure a sweetener solution with a solute mass fraction of 40%. The sweetness of each group obtained is Put the agent solution aside for later use and mark it well;

S3. Start the spray dryer, set the fan frequency to 75Hz, start the fan, set the heating temperature to 125°C, and start heating;

S4. Set the rotation speed of the peristaltic pump to 20r/min, and the frequency of passing the needle to 15s/time. After reaching the set temperature of 125°C, start the peristaltic pump, pass the needle, and pass through S1 to obtain mogroside and steviol glycoside. 0.25%+0.05% sweetener solution;

S5. After the equipment is stabilized, the collected materials are sterilized by ultraviolet light, and then packaged to obtain the finished product.

Cleaning and drying equipment, repeating S3-S5, sequentially drying and granulating the sweetener solutions of mogroside and steviol glycosides with different additions, to obtain five groups of finished products with different additions of mogrosides and steviol glycosides, the obtained The particles of the finished product are uniform. Take 10g of the finished product and dissolve it in 100ml of water, and invite 50 volunteers to evaluate it according to the sensory evaluation form. The evaluation results are as follows:

Table 2 Effects of added amount of mogroside and steviol glycoside on the sweetness and sweetness of sweeteners

According to the experimental results, when the added amount of mogroside was 0.26-0.28% and the added amount of steviol glycoside was 0.04-0.02%, the highest sensory evaluation score was 91 points. While ensuring the sweetness and sweetness, it meets the requirements of the national standard GB-26687 for the amount of addition.

Example 2

The total weight of the fixed sweetener is 1000g, D-psicose is used as the main sweetener, mogroside and steviol glycoside are high-power sweeteners, and erythritol and/or resistant dextrin are used as blending agents to blend Different intense sweeteners.

Set up six experimental groups, the addition amount of mogroside and steviol glycoside is 0.26%+0.04% respectively; the addition amount of erythritol and/or resistant dextrin is 0, 0.02%, 0.04%, 0.06%, 0.08% , 0.1%.

Its preparation method comprises the following steps:

S1. According to different addition amounts of erythritol and/or resistant dextrin, weigh six raw materials, each raw material is 1000g in total;

S2. Add 1500ml of deionized water to the raw materials weighed by each group, stir for 4min at 45°C and 100r/min under stirring conditions, and configure a sweetener solution with a solute mass fraction of 40%. The sweetness of each group obtained is Put the agent solution aside for later use and mark it well;

S3. Start the spray dryer, set the fan frequency to 75Hz, start the fan, set the heating temperature to 125°C, and start heating;

S4. Set the rotation speed of the peristaltic pump to 20r/min, and the frequency of needle passage to 15s/time. After reaching the set temperature of 125°C, start the peristaltic pump, pass the needle, and feed the erythritol and/or resistant dextrin obtained in S1. A sweetener solution with an amount of 0;

S5. After the equipment is stabilized, the collected materials are sterilized by ultraviolet light, and then packaged to obtain the finished product.

Clean and dry the equipment, repeat S3-S5, and successively dry and granulate the erythritol and/or resistant dextrin sweetener solutions in different amounts to obtain six groups of different erythritol and/or resistant dextrin sweetener solutions. For the finished product with fine addition, the particles of the finished product are uniform. Take 10g of the finished product and dissolve it in 100ml of water, and invite 50 volunteers to evaluate it according to the sensory evaluation table. The evaluation results are as follows:

Table 3 Effect of erythritol and/or resistant dextrin addition on the sweetness of sweeteners

Experimental results: When the final added amount of erythritol and/or resistant dextrin is 0.06-0.08%, the highest score is 98, which meets the requirements of the national standard GB-26687 while ensuring sweetness and sweetness.

Example 3

A sweetener added with D-psicose, comprising 99.62% of D-psicose, 0.26% of mogroside, 0.04% of steviol glycoside and 0.08% of erythritol.

Its preparation method comprises the following steps:

S1. Weigh a total of 1000 g of raw materials according to the mass fraction of each component, including 996.2 g of D-psicose, 2.6 g of mogroside, 0.4 g of steviol glycoside, and 0.8 g of erythritol;

S2. Add 1857 ml of deionized water to the weighed raw materials, and stir for 5 min under the stirring condition of 40° C. and 80 r/min to prepare a sweetener solution with a solute mass fraction of 35%;

S3. Start the spray dryer, set the fan frequency to 70Hz, start the fan, set the heating temperature to 120°C, and start heating;

S4. Set the rotation speed of the peristaltic pump to 15r/min, and the needle passing frequency to 20s/time. After reaching the set temperature of 120°C, start the peristaltic pump, pass the needle, and pass the sweetener solution obtained in S1;

S5. After the equipment is stabilized, the collected materials are sterilized by ultraviolet light, and then packaged to obtain the finished product.

The resulting finished product has uniform granules. Take 10g of the finished product and dissolve it in 100ml of water, and invite 50 volunteers to evaluate it according to the sensory evaluation table. Its sweetness is consistent with that of the same concentration of sucrose solution. Pure, there is no problem of uneven sweetness.

Example 4

A sweetener added with D-psicose, comprising 99.64% of D-psicose, 0.28% of mogroside, 0.02% of steviol glycoside and 0.06% of resistant dextrin.

Its preparation method comprises the following steps:

S1. Weigh a total of 1000 g of raw materials according to the mass fraction of each component, including 996.4 g of D-psicose, 2.8 g of mogroside, 0.2 g of steviol glycoside, and 0.6 g of resistant dextrin;

S2. Add 1222ml of deionized water to the weighed raw material, stir for 3min at 50°C and 120r/min under stirring conditions, and prepare a sweetener solution with a solute mass fraction of 45%;

S3. Start the spray dryer, set the fan frequency to 80Hz, start the fan, set the heating temperature to 130°C, and start heating;

S4. Set the rotation speed of the peristaltic pump to 25r/min, and the frequency of needle passing to 10s/time. After reaching the set temperature of 130°C, start the peristaltic pump, pass the needle, and pass the sweetener solution obtained in S1;

S5. After the equipment is stabilized, the collected materials are sterilized by ultraviolet light, and then packaged to obtain the finished product.

The resulting finished product has uniform granules. Take 10g of the finished product and dissolve it in 100ml of water, and invite 50 volunteers to evaluate it according to the sensory evaluation table. The sweetness is basically the same as that of the sucrose solution with the same concentration. The taste is pure, and there is no problem of uneven sweetness.

Example 5

A sweetener added with D-psicose, comprising 99.63% of D-psicose, 0.27% of mogroside, 0.03% of steviol glycoside, 0.035% of erythritol and 0.035% of resistant dextrin.

Its preparation method comprises the following steps:

S6. Weigh a total of 1000 g of raw materials according to the mass fraction of each component, including 996.3 g of D-psicose, 2.7 g of mogroside, 0.3 g of steviol glycoside, 0.35 g of erythritol, and 0.35 g of resistant dextrin;

S7. Add 1,500 ml of deionized water to the weighed raw materials, and stir for 4 minutes under stirring conditions of 45° C. and 100 r/min to obtain a sweetener solution with a solute mass fraction of 40%;

S8. Start the spray dryer, set the fan frequency to 75Hz, start the fan, set the heating temperature to 125°C, and start heating;

S9. Set the rotation speed of the peristaltic pump to 20r/min, and the frequency of needle passing to 15s/time. After reaching the set temperature of 125°C, start the peristaltic pump, pass the needle, and pass the sweetener solution obtained in S1;

S10. After the equipment is stabilized, the collected materials are sterilized by ultraviolet rays, and then packaged to obtain finished products.

The finished product has uniform granules. Take 10g of the finished product and dissolve it in 100ml of water, and invite 50 volunteers to evaluate it according to the sensory evaluation table. The sweetness is basically the same as that of the sucrose solution with the same concentration. The taste is pure, and there is no problem of uneven sweetness.

The present invention is not limited to the above-mentioned best implementation mode, and anyone can draw other various forms of products under the inspiration of the present invention, but no matter make any changes in its shape or structure, all those with the same or similar features as the present application Approximate technical solutions all fall within the protection scope of the present invention.

Claims (7)

1. A sweetener added with D-psicose, characterized in that: the sweetener includes 99.62% to 99.64% of D-psicose, 0.26% to 0.28% of mogroside, steviol glycoside 0.02%～0.04% and blending agent 0.06%～0.08%. 2. A sweetener added with D-psicose according to claim 1, characterized in that: the blending agent is erythritol and/or resistant dextrin. 3. A method for preparing a sweetener with D-psicose added according to claims 1 to 2, characterized in that it comprises the following steps: S1. Weigh the raw materials according to the content of each component in the formula; S2, adding water to the raw material obtained in S1 and stirring until completely dissolved to obtain a sweetener solution; S3. Start the spray dryer, set the fan frequency, start the fan, set the heating temperature, and start heating; S4. Set the rotation speed of the peristaltic pump and the frequency of passing the needle. After reaching the set temperature, start the peristaltic pump and pass the needle, and pass the sweetener solution obtained in S1; S5. After the equipment is stabilized, the collected materials are sterilized by ultraviolet light, and then packaged to obtain the finished product. 4. The preparation method of a sweetener adding D-psicose according to claim 3, characterized in that: the temperature of the sweetener solution in S2 is controlled at 40-50°C during the preparation process, and the stirring The paddle speed is 80~120r/min, and the stirring time is 3~5min. 5. The method for preparing a sweetener with D-psicose added according to claim 3, characterized in that: the sweetener solution obtained in S2 has a solute mass fraction of 35-45%. 6. The preparation method of a sweetener with D-psicose added according to claim 3, characterized in that: the fan frequency in S3 is set at 70-80 Hz, and the temperature is set at 120-130°C . 7. The preparation method of a sweetener with D-psicose added according to claim 3, characterized in that: the pumping speed of the peristaltic pump in S4 is 15-25r/min, and the frequency of passing the needle is set to 10~20s/time.