摘要
以高甜度甜味剂三氯蔗糖为原料,分别采用流化床喷雾干燥制粒和摇摆造粒机制粒加工制得固态速溶餐桌代糖产品。对制得的产品进行形态结构和部分性质测定,并对两种加工方式制得的产品进行速溶性对比。结果显示,配方为0.7%三氯蔗糖,13%膨松剂(柠檬酸/碳酸氢钠为1/1.4),86%麦芽糊精,适量的95%食用酒精,经过摇摆造粒机制粒得到的餐桌代糖产品具有膨松结构,速溶性有很大提高。扫描电子显微镜(SEM)显示,摇摆造粒机制粒的产品具有类似蜂窝状的孔洞,可以有效加快溶解速度。摇摆造粒机制粒,方法简单易行,设备造价低,具有工业生产价值。
The solid table sugar substitute was produced by high sweetness sweetener sucralose through fluid- bed spray granulation and swing granulation. Morphological structure and properties of the products were tested. Different processing methods were also compared. The results show that solid products＇ formula was： sucralose 0.7g/100g, leavening agent 13g/100g （the mass ratio citric acid： sodium bicarbonate=1： 1.4）, maltdextrin 86g/100g, certain amount of 95% alcohol. The product processed by swing granulation machine had porous morphology, which is good for dissolving. This method is easy to control and cost is low. It has a great industrial value.
出处
《中国食品添加剂》
CAS
北大核心
2015年第2期139-145,共7页
China Food Additives
关键词
餐桌代糖
速溶
三氯蔗糖
table sugar substitute
instant
sucralose
