WO2014146214A1 - Method for producing high-sweetness sucrose through co-crystallization and obtained product - Google Patents

Abstract

A method for producing high-sweetness sucrose through co-crystallization and a high-sweetness sucrose product obtained according to the method. The method comprises the following steps. (1) A high concentration sucrose solution is prepared. (2) A high intensity sweetener is added into the high concentration sucrose solution. (3) Co-crystallization of sucrose: after adding the high intensity sweetener into the high concentration sucrose solution, crystallizing and cooling are performed in a vacuum state at a constant temperature, to obtain a co-crystallized product of the sucrose and the high intensity sweetener. (4) High-sweetness sucrose does not need to be dried, and a product can be dried by depending on crystallization heat in the crystallization process; and high-sweetness sucrose with different granularity requirements is obtained through sieving. The high intensity sweetener is combined with the sucrose by using a co-crystallization technology, and the obtained high-sweetness sucrose is a substitute of the sucrose.

Description

 Method for producing high-intensity sucrose by co-crystallization and obtained product

 The present invention pertains to a method of treating sucrose sweetness and application, and more particularly to a method of improving the sweetness of sucrose. Background technique

 Sucrose is a basic necessities of human life and a pure natural sweetener. However, the physiological effects of sucrose are increasingly valued by people, mainly due to elevated blood sugar, high calorie causing obesity and damage to teeth. If the sweetness of sucrose is increased by introducing a high-power non-caloric sweetener, the inherent flavor of sucrose is retained, and the amount of sucrose is greatly reduced, thereby reducing the physiological influence of sucrose and making it a natural health. Sugar products. The present invention utilizes co-crystallization technology to produce high-sweet sucrose, which has similar use characteristics to sucrose, retains the unique flavor of sucrose, and at the same time makes up for the physiological defects of sucrose, and is an excellent substitute for ordinary sucrose.

 Foreign patented technology to produce sucrose co-crystals with strong water dispersibility, fast solubility and entrained protein. There are also patent applications for co-crystallized sugars in China, but these are all sucrose or other sugars as functional factors (food And the carrier of pharmaceutical ingredients) to solve problems in the use and storage of food and pharmaceutical ingredients. It is particularly noteworthy that the co-crystallized products of these technologies are crystallized in an occluded and entrained manner, which is an amorphous porous structure, rather than a sucrose crystal of general significance, and thus has no crystal luster and a low bulk density.

Summary of the invention

 The technical problem to be solved by the present invention is to provide a method for producing high-sweet sucrose, which overcomes the physiological defects of sucrose during use, and obtains a high-sweet sucrose product having the same appearance, use and taste as sucrose.

 The technical solution of the present invention is a method for producing high-intensity sucrose by co-crystallization, comprising the following steps: (1) preparing a high-concentration solution: a high-concentration sucrose solution of not less than 95 配置 is disposed.

 The high-concentration sucrose solution is a solution of not less than 95 Å which is obtained by heating sucrose and water under normal pressure to a temperature exceeding a saturation temperature.

 (2) Addition of high-intensity sweetener: A high-intensity sweetener is added to a high-concentration sucrose solution, which is a natural sweetener or a synthetic sweetener having a sweetness greater than 1 time of sucrose sweetness.

 The addition of high-intensity sweeteners is based on sweetness and flavor requirements, and can be added in a constant ratio to sucrose.

 1-15。 The mass ratio of the sucrose solution to the high-intensity sweetener is 100: 0. 1-15.

 The natural sweetener is selected from the group consisting of mogroside or stevioside.

The synthetic sweetener is selected from the group consisting of sucralose, asparagine alanamide (alien) or acesulfame potassium (AK sugar). The high sweetness sucrose sweetness produced by the present invention is 1-30 times.

 (3) Co-crystallization of sucrose solution: After adding a high-intensity sweetener to a high-concentration sucrose solution, it is crystallized under a constant temperature and then cooled to obtain a co-crystallized product of sucrose and a high-intensity sweetener.

 (4) Screening of high-sweet sucrose: The co-crystallization of high-sweet sucrose does not need to be dried, and the product can be dried by relying on the heat of the crystallization process; then sieving with a sieving machine to obtain different particle sizes by sieving High sweetness sucrose required. The particle size is generally between 10-60 mesh.

 The beneficial effects of the invention are:

 The invention uses the co-crystallization technology to produce high-sweet sucrose, has similar appearance characteristics to sucrose, retains the unique flavor and usage habit of sucrose, and makes up for the deficiency of sucrose on human health, and is an excellent substitute for ordinary sucrose.

detailed description

 The invention will be specifically described below in conjunction with the examples.

Example 1

 Adding Luo Han Guo sweet glutinous rice to prepare 2 times sweetness of sucrose

 The mangosteen is 50% (w/w) of the mangosteen, and the sweetness is 250 times that of sucrose. According to the requirement of 2 times the sweetness, the mass ratio of the sweetmeat to sucrose is 0.4:100.

 Weigh 250 g of sucrose, prepare a 95 ΈΧ sucrose solution, heat up to 110 ° C to dissolve completely, add 1 gram of grosvenor citrus, crystallize under constant vacuum in -O. SMpa, wait until crystallization is complete, cool to room temperature, use 10-60 Target quasi-screening to obtain high-sweet sucrose products. This product can be used as a substitute for sucrose and has the flavor and health benefits of Mangosteen.

Example 2

 Adding sucralose to prepare 20 times sweetness of high sweetness sucrose

 The sucralose has a sweetness 600 times that of sucrose. The ratio of sucralose to sucrose is 3. 2 : 100 based on the 20-fold sucrose sweetness requirement.

 Weigh 300 grams of sucrose, prepare a 95 X sucrose solution, heat to 15 15 Ό completely dissolved, add 9.6 g of sucralose, crystallize under constant vacuum of -0.95 Mpa, to be crystallized, cool to room temperature, use 10 -60 mesh standard sieve to obtain high-sweet sucrose products, crystal clear and smooth, this product can be used as a substitute for sucrose, pure taste.

Example 3

 Add stevia to prepare 5 times sweetness of sucrose

 The sweetness of stevia is 300 times that of sucrose. According to the requirement of 5 times sucrose sweetness, the ratio of stevia to sucrose is 1. 3:

100. Weighed 300 grams of sucrose, prepared 97 ΈΧ sucrose solution, heated to 120 ° C completely dissolved, added 3.9 grams of stevioside R (Rab98), crystallized under constant vacuum of -0.95Mpa, to be crystallized, cooled to At room temperature, a high-sweet sucrose product is obtained by sieving with a 10_60 mesh standard sieve. The crystal is transparent and smooth, and the product can be used as a substitute for sucrose, and the taste is pure.

Claims

claims 1. A method for producing high-sweetness sucrose through co-crystallization, which is characterized by including the following steps: (1) Prepare high concentration solution: Prepare a high-concentration sucrose solution with a concentration of no less than 95ΈΧ; (2) Addition of high-intensity sweetener: Add a high-intensity sweetener to the high-concentration sucrose solution. The high-intensity sweetener is a natural sweetener or a synthetic sweetener with a sweetness greater than 1 times the sweetness of sucrose; (3) Co-crystallization of sucrose solution: After adding a high-intensity sweetener to a high-concentration sucrose solution, crystallize at a constant temperature under vacuum, and then cool to obtain a co-crystalline product of sucrose and the high-intensity sweetener. 2. The method for producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the high-concentration sucrose solution in step (1) is prepared by dissolving sucrose and water under normal pressure when the temperature exceeds the saturation temperature. The obtained solution is no less than 95ΈΧ. 3. The method of producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the mass ratio of the sucrose to the high-intensity sweetener is 100: 0.1-15. 4. The method for producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the natural sweetener in step (2) is selected from mogroside or stevioside. 5. The method for producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the synthetic sweetener in step (2) is selected from the group consisting of sucralose, asparagyl alaninamide or acesulfonamide. Potassium acid. 6. The method for producing high-sweetness sucrose through co-crystallization according to claim 1, characterized in that the co-crystallized product of sucrose and high-intensity sweetener in step (3) is obtained by screening to obtain different particle size requirements. Highly sweetened sucrose. 7. The method for producing high-sweetness sucrose through co-crystallization according to claim 7, characterized in that the particle size range of the high-sweetness sucrose product is 10-60 mesh. 8. A high-sweetness sucrose crystallized product prepared according to the method of producing high-sweetness sucrose by co-crystallization according to any one of claims 1-7.