Flavor composition containing D-allulose and a preparation method therefor

A method for preparing a flavor composition containing D-allulose, characterized in that, the method comprises the following steps:

• (1) weighing D-allulose, mogroside, steviol glycoside and trichlorosucrose in parts by weight, and mixing them evenly to obtain a mixed powder;
• (2) degassing, compressing, and rolling the mixed powder, and extruding the mixed powder into flakes;
• and
• (3) crushing and granulating the flakes to obtain the flavor composition containing D-allulose,
• wherein in the step (1), the following components are comprised in parts by weight:
• 85 parts of the D-allulose, 4 parts of the mogroside, 3.5 parts of the steviol glycoside, and 7.5 parts of the trichlorosucrose;
• the total weight part of the D-allulose, mogroside, the steviol glycoside and the trichlorosucrose is 100 parts;
• a mesh size of the D-allulose is 80-140 mesh, and a mesh size of the trichlorosucrose is 80-140 mesh;
• a mesh size of the mogroside is 80-140 mesh, and a mogroside V content in the mogroside is 20-60%;
• and a mesh size of the steviol glycoside is 80-200 mesh, and a rebaudioside A content in the steviol glycoside is 90%;
• and
• wherein in the step (2), the condition for the degassing is:
• a temperature of 20° C. to 50° C., a vacuum degree of-0.06 MPa to-0.08 MPa, a duration time of 10 min to 20 min;
• a condition for pre-compressing is:
• a rotation speed of extrusion twin screw of 10-60 rpm;
• and a condition for rolling is:
• a pressure of 3-15 kN/cm, a rotation speed of 20-60 rpm, and a cooling water temperature of a roller of 10-35° C.