【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。更多还原

【Abstract】 sucralose 0.7g/100 g,raising agent 13g/100g(the mass ratio citric acid ∶sodium bicarbonate = 1 ∶1.4),maltdextrin 86g/100 g,right amount of edible alcohol.The produc-t processed by swing granulation mechanism had porous morphology,which result in good instant.This m-ethod easy to control and low cost,has great industrial production value. With high sweetness sweetener sucralose as raw material,solid sugar substitute product was produced through fluid-bed spray drying granulator or swing granulator. Morphological structure and some properties of the products were tested,and instant of the product produced by 2 different processing methods were compared. The results showed that the optimal formula is: sucralose 0.7g/100 g,raising agent 13g/100g(the mass ratio of citric acid tosodium bicarbonate is 1 to 1.4),maltdextrin 86g/100 g,defined amount of 95% edible alcohol. The product produced through swing granulator has bulking structure and increased instant. SEM showed that the this product has honeycomb structure holes to accelerate dissolving speed. Method of swing granulator is simple with low cost and industrial production value更多还原