Method for production of sweetener composition

FIELD: food processing industry.

SUBSTANCE: claimed method includes the next steps. Aqueous solution of glucose, fructose, or saccharose, or mixture thereof is prepared; 5-10 mass % (based on total solution mass) of solution is sampled and heated up to 50-80°C. Stevioside in amount of 0.2-10 mass % (based on total mass of starting solution) is introduced in heated solution and said solutions are blended to produce composition containing (mass %): glucose, fructose, or saccharose, or mixture thereof 50-80; stevioside 0.2-10; and balance: water. Method of present invention makes it possible to obtain composition of improved quality due to absence of saccharose caramelization.

EFFECT: simplified and inexpensive method with low energy consumption; sweetener composition of reduced cost.

6 ex

 

The invention relates to food industry, namely the method for producing a sweetening composition.

A method of obtaining sweetening compositions involving the mixing of two sweetening components, one of which is to reveal or saccharin or Acesulfame K, and the second component represents the 4,1',6'-trichloro-4,1',6'-tridyakisicosahedron (TGS), and using the saccharin components ratio is 7.5:1 to 1:2,13, but when using the reveal or Acesulfame K from 16:1 to 1:1 (SU # 1407388,30.06.1988).

The disadvantages of this method are that the components used, in addition to reveal, are unnatural, which limits the use of this sweetening compositions in food products.

This composition has a bitter taste, which affects the taste of the food. Synthetic chemical sweeteners are not absorbed by the body and have a number of physiological constraints on the rate of consumption (for example, saccharin, TGS, and others). Their real use in the food industry is limited mainly to soft drinks.

A method of obtaining sweetening compositions involving mixing sucrose, reveal and water the next time their ratio, wt.%: sucrose 66-69, stevioside 0,25, water the rest of the OE, and subsequent spray drying of the resulting syrup.

The composition is a crystalline granular material, has a lower bulk density of 0.15-0,77 g/ml, the intensity of sweetness which corresponds to the sweetness of sucrose (EP No. 0334617, MKI713 F 3/00, 13 F 5/00, A 23 L 1/236,1989).

The disadvantage of this method is that the spray drying process leads to the caramelization of sucrose, i.e. deterioration of consumer properties of the product.

The composition obtained according to the method is of limited use. Basically it can be used for deposition on the surface of the confectionery. At the same time in the production of most food products require the dissolution of the sweetening composition in various aqueous environments such as milk, juices, alcoholic drinks.

The technical result of the invention is to provide opportunities for compositions in the form of a solution, the improvement of its quality and possible use for cooking larger quantities of food.

This result is achieved by the fact that the proposed method requires the preparation of an aqueous solution of glucose, or fructose, or sucrose, or mixtures thereof, the selection part of the obtained solution in the amount of 5-10 wt.% from his total, heating selected rest the RA to 50-80° With the introduction of a reveal in this hot solution and mixing solutions to the education of the composition containing components when following their ratio, wt.%:

glucose, or fructose, or
sucrose, or a mixture50-80
stevioside0,2-10
waterrest

The method is as follows.

Preparing an aqueous solution of glucose, or fructose, or sucrose, or mixtures thereof with the contents of the components in the solution 50-80 wt.%. Part of the resulting solution is taken in the amount of 5-20 wt.% from its total number, is heated to a temperature of 50-80°and in the heated solution is injected stevioside in amount of 0.2-10 wt.% the entire original amount of solution.

When dissolved reveal in an aqueous solution of sugars (glucose, or sucrose, or fructose, or mixtures thereof) at temperatures below 50°With the dissolution process slows down and there is an increasing taste of bitterness. The dissolution of the reveal at temperatures above 80°accelerating, but there's a noticeable caramelization of sugar, which leads to the color change obtained sweetening composition to intense yellow.

These solutions are mixed before the formation of the composition containing the component is in the following ratio, wt.%:

glucose, or fructose, or
sucrose, or a mixture50-80
stevioside0,2-10
waterrest

Example 1.

Prepare an aqueous glucose solution by dissolving 500 g (50 wt.%) glucose 498 g (49,8 wt.%) water, select a portion of the resulting solution in an amount of 5 wt.% of the total number of solution, heat the selected solution to 50°C. To this heated solution is injected stevioside in the amount of 2 g (0.2 wt.%) the entire original amount of solution and mix these solutions before the formation of the composition containing components when following their ratio, wt.%:

glucose50
stevioside0,2
waterrest

Example 2.

Preparing an aqueous solution of fructose by dissolving 800 g (80 wt.%) fructose 150 g (15 wt.%) water, select a portion of the resulting solution in an amount of 5 wt.% of the total number of solution, heat the selected solution up to 80°C. To this heated solution is injected stevioside in the amount of 50 g (5.0 wt.%) the entire original amount of solution and mix these solutions to the education of the composition containing the th component the next time their ratio, wt.%:

fructose80
stevioside5,0
waterrest

Example 3.

Prepare a water solution of sucrose by dissolving 600 g (60 wt.%) sucrose 300 g (30 wt%) water, select a portion of the resulting solution in an amount of 5 wt.% of the total number of solution, heat the selected solution to 60°With, in this heated solution is injected stevioside in the amount of 100 g (10.0 wt.%) the entire original amount of solution and mix these solutions before the formation of the composition containing components when following their ratio, wt.%:

sucrose60
stevioside10
waterrest

Example 4.

Prepare a water solution of a mixture of glucose and fructose by dissolving glucose and fructose, taken in quantities g: 280, 370, respectively (65 wt%), in 342 g (34,2 wt.%) water, select a portion of the resulting solution in an amount of 10 wt.% of the total number of solution, heat the selected solution up to 70°With, in this heated solution is injected stevioside in the amount of 8 g (0.8 wt.%) the entire original amount of solution and mix these solutions before the formation of the composition containing the comp is the components the next time their ratio, wt.%:

a mixture of glucose and fructose65
stevioside0,8
waterrest

Example 5.

Prepare a water solution of a mixture of glucose, sucrose and fructose by dissolving glucose, sucrose and fructose, taken in quantities g: 360, 20, 420, respectively (80 wt%), 190 g (19 wt.%) water, select a portion of the resulting solution in an amount of 7 wt.% of the total number of solution selected heat the solution to 65°With, in this heated solution is injected stevioside in the amount of 10 g (1.0 wt.%) the entire original amount of solution and mix these solutions before the formation of the composition containing components when following their ratio, wt.%:

a mixture of glucose, sucrose and fructose80
stevioside1
waterrest

Assessment sweets conducted according to the method.

As a control sample using a sucrose solution containing 10 g of sucrose in 100 cm3distilled water (according to GOST 12576-89 "Sugar"). Process control sweets is carried out at 20°by comparative evaluation of the taste of a reference standard solutions in water of different samples podlasov the participating songs. If necessary, prepare the reference solutions of sucrose other concentrations. Taster must specify which of the solutions of the compositions of examples has the same sweetness as the control solution with a known concentration of sucrose.

Evaluation of bitterness aqueous solution sweetening composition is carried out in accordance with GOST 3351-74 ("drinking Water. Methods for the determination of taste, odour, colour and turbidity"). Evaluation of bitterness carried out by comparing the taste of the solution of a particular instance of sweetening composition tastefully control solution reveal in distilled water at equal concentrations reveal in control solution and in the solution of a particular instance of sweetening composition.

On the basis of methods the actual sweetness in comparison with the control sample increased to 40%. The taste of bitterness inherent to reveal (see Lauretana. Use of nutritional supplements. Technical advice, 50th edition, St. Petersburg: Izd-vo "FIORD", 2002, 49-50), significantly suppressed in the present sweetening composition on 2-3 points.

Example 6 the practical application.

Prepare oatmeal cookies using the sweetening composition according to example 5.

Use the recipe for baking oatmeal cookies with consumption of raw materials, parts:

flour wheat 483,86
flour oatmeal195,53
sweetening composition187,78
syrup117,46
margarine191,009
cinnamon0,85
flavor vanilla1,5
soda3,96
Solto 4.52

Oatmeal cookies using sweetening compositions 1.5 times the height compared to the product based on the standard formulation with the same geometry and dimensions of the original piece of dough. Biscuits get more lush due to the formation of advanced spatial structure, it has a longer shelf life.

The proposed method can improve the consumer properties of the composition due to the lack of caramelization. The composition will find wide application in the food industry, as many products are manufactured using sweetening compositions in the form of solutions. Its preparation is simple, requires no special equipment and high energy consumption, which reduces capital and operational costs, and thus the cost of the sweetening composition. It does not require special packaging and convenient in transportation and dosing.

The method allows the RA who develop the range of compositions based on natural ingredients, used in the food industry, in particular for the production of products diet and preventive nutrition.

A method of obtaining a sweetening composition, characterized by the fact that preparing an aqueous solution of glucose, or fructose, or sucrose, or mixtures thereof, are selected portion of the resulting solution in the amount of 5-10 wt.% from his total, selected heat the solution up to 50-80°administered stevioside in this heated solution in amount of 0.2-10 wt.% the entire original amount of solution and mix these solutions before the formation of the composition containing components when following their ratio, wt.%:

Glucose, or fructose, or sucrose
or their mixture50-80
Stevioside0,2-10
WaterRest



 

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