CN102379411A - Optimized sugar substitute composition - Google Patents
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- CN102379411A CN102379411A CN2010102703164A CN201010270316A CN102379411A CN 102379411 A CN102379411 A CN 102379411A CN 2010102703164 A CN2010102703164 A CN 2010102703164A CN 201010270316 A CN201010270316 A CN 201010270316A CN 102379411 A CN102379411 A CN 102379411A
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Abstract
An optimized sugar substitute composition comprises grosvenor momordica extract (mogroside) and erythritol, the erythritol is capable of masking aftertaste (bitter taste) of the grosvenor momordica extract (mogroside) and in synergy with the grosvenor momordica extract (mogroside) for sweetening. Composition proportion of the moogroside V and the erythritol ranges from 50:50 to 0.1:99.9, so that the optimized sugar substitute composition which is capable of diluting the grosvenor momordica extract (mogroside), can be in synergy for sweetening and has low GI (glycemic index) and low calorie is obtained. The optimized sugar substitute composition is capable of substituting existing cane sugar or artificial sugar substitutes in the market, serving as quality sweetener required for foods, beverages, condiments and various food additives, beneficial to health, and accordingly helpful for improving eating quality of modern human.
Description
Technical field
The present invention relates to the sugar-substitute composition of relevant a kind of optimization; Relate in particular to a kind of existing on the market sucrose or artificial for sugar product that supplies to replace, the composition of its composition has and produces cooperation altogether increases sweet taste and the low glycemic index of low GI with (synergy) sugar-substitute composition.
Background technology
People were usually at milk drink, coffee, tea or other beverage in the past, or when eating some food, possibly habitually add sugar usually or artificially increase sweet taste for sugar.Because the modern more and more notes health, people recognize that a sugar part picked-up too much can be harmful to health; Excessive use sugar part is prone to cause caloric picked-up increase and blood sugar to rise in diet, becomes one of arch-criminal of current civilized disease such as obesity, diabetes, angiocardiopathy and various chronic diseases relatively.
Polysaccharide food is weighed the influence of carbohydrate to the blood sugar amount with glycemic index (Glycemic index is called for short GI, translates sugar again and generates index) usually for the influence of blood sugar.Food decomposes rapidly and glucose is discharged into the carbohydrate of the circulatory system rapidly in the digestion process of human body, has high glycemic index.Otherwise, in digestion process, slowly decompose and glucose is discharged into the carbohydrate of the circulatory system gradually, have low glycemic index.The food of low glycemic index is of value to most of people's health.The calculating of glycemic index GI value is that the blood sugar value added in 2 hours is benchmark (GI value=100) behind 100 g of the pure glucose (pure glucose) to absorb, and the glycemic index GI value of food then is with the value added of blood sugar in edible back 2 hours and the blood sugar value added percentage relatively of edible pure glucose.General Definition glycemic index GI value more than 60 is being high glycemic index GI food, and glycemic index GI value is being low glycemic index GI food below 30.The food of high glycemic index GI causes blood sugar to rise easily, impels insulin secretion to increase, and causes the accumulation of body fat at last easily.Table one is the GI value of common food.
Table one
Therefore, people control for the use of sugar more and more to some extent, and begin to pay attention to the glycemic index GI value of food, therefore have the substitute of many carbohydrates to produce.The substitute of carbohydrate generally can be divided into high intensity sweetner and low-intensity sweeteners;
Common high intensity sweetner is artificial synthetic mostly, like Aspartame (Aspartame), asccharin (Saccharine), Sucralose (Sucralose), knob sweet (Neotame); And natural high intensity sweetner then has stevioside (Stevia) and Momordica grosvenori extract (mogroside).Common low-intensity sweeteners then has sucrose, xylitol (Xylitol).It is different that the topmost problem of high intensity sweetner is that the sweet taste of sweet taste and sucrose has, and pleasant impression (after taste) is often bitter, does not leave for a long time, and the joyful sense after eating is not good.Artificial high intensity sweetner also often has the doubt on the health, makes the stepping back of many prestiges.Though stevioside is natural high intensity sweetner, its sweet taste sensation differs greatly with sucrose, and has also higher, the whole sweet taste bad of pleasant impression intensity and persistence of bitter taste.Report in recent years finds that stevioside possibly have carcinogenic or cause infertilely, also increases some doubts.
The sweet taste of Momordica grosvenori extract (mogroside), very close with the sweet taste of sucrose, the only little hardship of pleasant impression, but slightly having the taste of traditional Chinese medicine of similar Radix Glycyrrhizae, the joyful sense after the part personage is used can make some difference.And according to the document record, Momordica grosvenori is good for health, traditional Chinese medical science cloud: clearing heat and moistening lung, laxation defaecation.Be used for lung-fire cough caused by dryness, pharyngalgia aphonia, the dry constipation of intestines; The edible Momordica grosvenori of Chinese has had history in thousand, and what tangible healthy doubt does not find has, and it serves to show that its security is high.In recent years research more finds, that Momordica grosvenori has is anti-oxidant, prophylaxis of cancer, effect such as antiviral.
Momordica grosvenori belongs to the mogroside in the fruit of (Genus:Siraitia), is found to be zero calorie, the natural sweetener of zero GI value.Momordica grosvenori belongs to and comprises Siraitia grosvenorii, S.siamensis, S.silomaradjae, S.sikkimensis, S.africana, various Momordica grosvenoris such as S.borneensis or S.taiwaniana.The vegetable formal name synonym of Siraitia grosvenorii also comprises Momordicagrosvenorii and Thladiantha grosvenorii.Mogroside in the extract of Momordica grosvenori; Such as: mogroside V (mogroside V), mogroside IV (mogroside IV), siamenoside (plug door glycosides); 11-oxo-mogroside V (11-oxo-mogroside V) etc. are the sweetener of high sugariness.Wherein most importantly mogroside V (Mogroside V, ((its sugariness of (beta-D-glucopyranosyl (1-2))-(beta-D-glucopyranosyl (1-6))-beta-D-glucopyranoside) can be up to 400 times of sucrose for beta-D-glucopyranosyl (1-6)-beta-D-glucopyranoside)-24-O-for mogrol-3-O-; But the Momordica grosvenori extract is applied to then has some problems palpuses to be overcome on the food; The one, all the other mildly bitter flavors and have a little taste of traditional Chinese medicine can influence eater's mouthfeel and then influence the acceptance in market; The 2nd, because the sugariness of Momordica grosvenori extract is up to hundreds of times of sucrose; The needed deal of each use is minimum; When therefore applying to actual product, must to dilute, just can meet actual user demand; For example: be made into the convenient bag of generation sugar that single uses, just need to select the suitable dilution agent to allocate in the proper ratio.
Erythritol (Erythritol) has zero GI and is close to the advantage of zero calory, and the attention of the healthy person that grows on often is used in some high price cake, drink, in recent years for steamed bun stuffed with sugar and for sugar product, brags about its healthy functions.Erythritol is not utilized by oral bacteria, so help oral cavity and dental health yet.Erythritol is present in fruit and the fermentate naturally, but because content is few, all is that glucose fermentation is produced erythritol in recent years.The sweet taste of erythritol and sucrose similarity are high, also are its advantage.But sugariness has only about 0.7 times of sucrose, and sweet taste is fleeting, and pleasant impression has the convergence sense, is its shortcoming.The major defect of erythritol is for relatively the sucrose price is high, sugariness is low and fleeting, pleasant impression convergence sense makes that mouthfeel is not good, water solubility is lower, possibly have the situation of abdominal discomfort or hypocatharsis in the short time during edible too many amount.
The water solubility of erythritol has only about 30%w/w, and sucrose then can dissolve with any ratio and water.Therefore, erythritol is subject to its solubility and sugariness when being used in sweetening agent, the problem of enough sugarinesses possibly occur providing.Again for example, if erythritol is processed the convenient bag of generation sugar that single uses, because sugariness is not high, thus need add more volume, but volume can cause dissolving to be difficult for again, needs the longer time to dissolve.Because use amount is big, also possibly cause eater's abdominal discomfort situation to take place again, this all possibly reduce consumer's acceptance.Overcome these problems; The suitable high-intensity sweeteners of collocation is a solution during the use of erythritol; And if this high intensity sweetner can have salubrious function simultaneously; Even can produce cooperation altogether with (synergy) with erythritol, performance 1+1 is greater than 2 effect, then for better.
Cooperation is also few with the discovery of (synergy) altogether to have generation between the different sweeteners; Erythritol once came to light and can produce cooperation altogether with (synergy) with Aspartame and vinegar sultone potassium; Just 1 adds 1 greater than 2 sweetness potency; Sugariness amplification can reach about 30% of theoretical value at most, and the use amount and the cost that just can reduce sweetener reach 20%.
In view of this; Applicant's purpose is the sugar-substitute composition of a kind of optimization of research and development; Use natural Momordica grosvenori extract (mogroside) and have and to produce cooperation altogether with (synergy) increase sweet taste and low GI glycemic index and wholesome erythritol with Momordica grosvenori extract (mogroside); With proper proportion modulation, replacing existing on the market sucrose or artificial for sugar product, and can be as food, beverage, flavouring, and the required high-quality sweetener of various food additives; And good for health, and then help improve modern humans's food quality.
Summary of the invention
Main purpose of the present invention is to provide a kind of sugar-substitute composition of optimization.
For achieving the above object, the present invention realizes through following technical scheme:
A kind of sugar-substitute composition of optimization; Wherein, this sugar-substitute composition comprises Momordica grosvenori extract (mogroside) and has and covers Momordica grosvenori extract (mogroside) pleasant impression (bitter taste) and can produce altogether cooperation increases sweet taste with (synergy) erythritol with Momordica grosvenori extract (mogroside).
Aforesaid sugar-substitute composition, wherein, its sugariness of the mogroside V in the Momordica grosvenori extract (mogroside) (Mogroside V) can be up to 400 times of sucrose, and do not have heat; And, be modulated to the sugar-substitute composition of suitable sweet taste deal with proper proportion through adding erythritol (as diluent).
Aforesaid sugar-substitute composition, wherein, the ratio of mogroside V and erythritol allotment is between 50: 50 and 0.1: 99.9.
Aforesaid sugar-substitute composition, wherein, Momordica grosvenori extract (mogroside) and erythritol have zero glycemic index GI and are close to the characteristic of zero calory.
Aforesaid sugar-substitute composition; Can add a kind of water-soluble dietary fiber; Wherein this water-soluble dietary fiber is the polymer of mean molecule quantity less than 11,000 daltonian glucose or fructose or galactolipin or their derivative; It is used to dilute the Momordica grosvenori extract, to increase the material gross weight of sugar-substitute composition.
Aforesaid sugar-substitute composition can add other sweetener, and the sugariness of this sweetener sum total is not more than the sugariness summation that Momordica grosvenori extract (mogroside) and erythritol are provided.
The specific embodiment
Below in conjunction with embodiment the present invention is described further, it should be understood that these embodiment only are used for the purpose of illustration, never limit protection scope of the present invention.
One of implementation method of the present invention; Be that 100 kilograms Momordica grosvenori extract (mogroside) erythritol with 900 kilograms is mixed, and can be distributed among the individual packages of different deals such as 25 kilograms of every bags, 5 kilograms, 1 kilogram, 500 g, 8 g, 1 g, 0.5 g; Packing matter material wherein can be paper, plastics, rubber, glass, metal packaging material, natural packaging material or synthetic packaging material, or above matter material merges use.
Implementation method second example of the present invention is with 200 kilograms Momordica grosvenori extract (mogroside) and 400 kilograms mix with water-soluble dietary fiber (Fibersol-2); And then mix with 600 kilograms erythritol, be distributed into then among the individual packages of different deals such as 25 kilograms of every bags, 5 kilograms, 1 kilogram, 500 g, 8 g, 1 g, 0.5 g; Its external packing matter material can be paper, plastics, rubber, glass, metal packaging material, natural packaging material or synthetic packaging material, or above matter material merges use.
An implementation method of the present invention embodiment again mixes 1 kilogram Momordica grosvenori extract (mogroside) and 2 kilograms water-soluble dietary fiber (Orafti inulin); And then mix with 3 kilograms erythritol; Dissolve in then in 1794 kilograms the soya-bean milk; Boil sterilization, be distributed into individual packages after the cooling again; Its external packing matter material can be paper, plastics, rubber, glass, metal packaging material, natural packaging material or synthetic packaging material, or above matter material merges use.
An implementation method of the present invention embodiment again mixes 1 kilogram Momordica grosvenori extract (mogroside) and 2 kilograms water-soluble dietary fiber (Orafti inulin); And then mix with 3 kilograms erythritol; Dissolve in then in 2994 kilograms the green tea; Boil sterilization, be distributed into individual packages after the cooling again; Its external packing matter material can be paper, plastics, rubber, glass, metal packaging material, natural packaging material or synthetic packaging material, or above matter material merges use.
The another embodiment of implementation method of the present invention; Be the original formulation that will make Greece's snowball biscuit: 471 g in cream, 118 g of Icing Sugar, 39 g in yolk, 29 g of whiskeys, 589 g of Plain flours, 18 g of baking powders, 236 g of walnut particles are adjusted into: 370 g in cream, Momordica grosvenori extract and 4.1 g of erythritol compositions (25: 75), 165 g of water-soluble dietary fibers (Oraftiinulin), 50 g of FOSs, 39 g in yolk, 29 g of whiskeys, 389 g of Plain flours, 200 g of wholewheat flours, 18 g of baking powders, 236 g of walnut particles.
The Momordica grosvenori extract of the present composition and erythritol are total to the experiment content that cooperation is used:
Experiment one: the comparison of Momordica grosvenori extract, erythritol and sweetness of cane sugar
Trained experimenter 3 people.
Material: Momordica grosvenori extract (80% mogroside; Wherein contain 25% mogroside V), erythritol 99%, sucrose 99.7%
Experimental technique:
Basic sugariness test: preparation 10% (w/w) aqueous sucrose solution, 10% (w/w) erythritol aqueous solution are the comparison standard; Prepare 1% (w/w) Momordica grosvenori aqueous solution then; Begin again to carry out the dilution of different multiples with 1% (w/w) Momordica grosvenori aqueous solution, identical up to its sugariness with the comparison article.
Experimental result:
Sweetness ratio
Sucrose: Momordica grosvenori extract (80% mogroside)=1: 110
Erythritol: Momordica grosvenori extract (80% mogroside)=1: 160
Because the sweetness ratio of erythritol and sucrose is approximately 0.7 times, and the content of the mogroside V in the Momordica grosvenori extract is 25%, calculates with its 400 times of sugarinesses, and 100 times sugariness approximately is provided.Remaining 10 times of sugarinesses are to be provided jointly by other mogroside.Therefore, among total amount 80% mogroside, 25% mogroside V provides the sugariness of whole Momordica grosvenori extract 90%, and other 55% mogroside then only provides about 10% sugariness.The sugariness of Momordica grosvenori extract can be described thus, depend mainly on mogroside V.
Experiment two: the common cooperation of the mixture of Momordica grosvenori extract and erythritol is with experiment
Experimental technique:
The experiment of general sugariness is with value (sucrose equivalent value such as sucrose; Be called for short SEV) represent; This experiment is then slightly made an amendment, but substitutes with value such as erythritol (erythritol equivalentvalue is called for short EEV); Test except simplifying, and can reduce the mouthfeel error that produces because sucrose is slightly different with erythritol sweet taste character.
Prepare P (8%), Q (9%), R (10%), I (11%), II (12%), III (13%), IV (14%), V (15%), VI (16%) the erythritol aqueous solution (w/w) as the right standard items of sweetness ratio.Be deployed into the aqueous solution of the various ratios in the table two then, compare with standard items again.
A in the table two, B, C, D, E, F, G, the H aqueous solution are to calculate according to the EEV sugariness, calculate the aqueous solution that theoretical value is equal to the erythritol aqueous solution sugariness of 10% (w/w).Therefore, ratio and weight that Momordica grosvenori extract and the erythritol in A, B, C, D, E, F, G, the H aqueous solution added are different, but its sugariness theoretical value of calculating all is equivalent to the sugariness of the erythritol aqueous solution of 10% (w/w).
Computational methods:
The sweetness ratio of erythritol and Momordica grosvenori extract is 1: 160
With erythritol: the aqueous solution of Momordica grosvenori extract=95: 5 is example:
EEV＝1x95％+160x5％＝8.95
G number of erythritol of the required interpolation of solution that is mixed with 1000 g is for (100x95%)/8.95.
G number of the Momordica grosvenori extract of required interpolation is (100x5%)/8.95.
Erythritol is with after the Momordica grosvenori extract mixes, and rest parts is added into 1000 g with water and promptly accomplishes the sugariness that the sugariness theoretical value is equal to the erythritol aqueous solution of 10% (w/w).
Erythritol of the present invention and Momordica grosvenori extract combination results increase the common cooperation of sweet taste with (synergy), shown in the following watch test; Can know through result of the test, through the modulation of suitable erythritol and Momordica grosvenori extract ratio, because of cooperation altogether with making the sweet taste increase, generation 1+1 is greater than 2 effect.
Table two
* EEV:Erythritol Equivalent Value. is the comparison standard with the 10%w/w erythritol aqueous solution.
Sweetness ratio--erythritol: Momordica grosvenori extract=1: 160
Hence one can see that; Cooperation is with can between 85: 15 and 0.5: 99.5, producing at the proportion of composing of Momordica grosvenori extract (mogroside) and erythritol altogether; Owing to contain 25% mogroside V in the Momordica grosvenori extract; And the sugariness great majority are to be provided by mogroside V, converse common cooperation and use the ratio that appears at mogroside V and erythritol composition between 50: 50 and 0.1: 99.9.
The comparison of erythritol of the present invention and Momordica grosvenori extract combination results sweet taste, can be like the result of three of following tables through test and after analyzing:
Table three
The sweet taste quality that erythritol of the present invention and Momordica grosvenori extract combination back are produced is splendid, and convergence sense and little hardship of Momordica grosvenori extract and all obviously minimizings of shortcoming of taste of traditional Chinese medicine of erythritol pleasant impression originally.The improvement of its sweet taste and pleasant impression quality; The ratio that also appears at Momordica grosvenori extract (mogroside) and erythritol composition is between 85: 15 and 0.5: 99.5, and just the ratio of mogroside V and erythritol composition is between 50: 50 and 0.1: 99.9.
In erythritol of the present invention and the combination of Momordica grosvenori extract; Can add a kind of water-soluble dietary fiber; Wherein this water-soluble dietary fiber is the polymer of mean molecule quantity less than 11,000 daltonian glucose or fructose or galactolipin or their derivative; It is used to dilute the composition of Momordica grosvenori extract and erythritol, to increase the gross weight of sugar-substitute composition; This water-soluble dietary fiber must possess two kinds of character, and first optimal selection is can be water-soluble, so adds in the beverage unlikely beverage original transparency and the texture of influencing if use.The secondth, the heat of not having is for best, or heat is extremely low, does not increase the heat of this sugar-substitute composition.
In the combination of erythritol of the present invention and Momordica grosvenori extract, also can add other sweetener, and the sugariness of this sweetener sum total is not more than the sugariness summation that Momordica grosvenori extract (mogroside) and erythritol are provided.
In sum; The sugar-substitute composition of optimization of the present invention is used as generation sugar with natural Momordica grosvenori extract (mogroside), and serves as diluent and can produce cooperation altogether with increasing sweet taste with wholesome erythritol; To replace existing sugared or manual work on the market for sugar product; With the sweet taste of increase food, and good for health, and then help improve modern humans's food quality.
The above is merely preferred embodiment of the present invention, only is illustrative for the purpose of the present invention, and nonrestrictive.Those skilled in the art is understood, and in spirit that claim of the present invention limited and scope, can carry out many changes to it, revise, in addition equivalent, but all will fall in protection scope of the present invention.
Claims (4)
1. the sugar-substitute composition of an optimization, it comprises Momordica grosvenori extract (mogroside) and at least a erythritol, and wherein the ratio of mogroside V and erythritol content is between 50: 50 and 0.1: 99.9.
2. the sugar-substitute composition of a kind of optimization as claimed in claim 1; Wherein Momordica grosvenori extract (mogroside) is to come from the extract (mogroside) that Momordica grosvenori belongs to the fruit of (Genus:Siraitia), comprises the extract (mogroside) of following these several kinds of Momordica grosvenoris: Siraitia grosvenorii, S.siamensis; S.silomaradjae; S.sikkimensis, S.africana, S.borneensis or S.taiwaniana.
3. the sugar-substitute composition of a kind of optimization as claimed in claim 1 wherein can add water-soluble fibre in its composition.
4. the sugar-substitute composition of a kind of optimization as claimed in claim 1 wherein can add other sweetener in its composition, and the sugariness of this sweetener sum total is not more than the sugariness summation that Momordica grosvenori extract (mogroside) and erythritol are provided.
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| CN2010102703164A CN102379411A (en) | 2010-09-02 | 2010-09-02 | Optimized sugar substitute composition |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996970A (en) * | 2015-06-08 | 2015-10-28 | 桂林莱茵生物科技股份有限公司 | Compound crystalline sweetener and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2001040902A2 (en) * | 1999-11-12 | 2001-06-07 | Zhou James H | Non-hydroscopic sweetener composition and method for preparation of same |
| CN101312661A (en) * | 2005-11-23 | 2008-11-26 | 可口可乐公司 | Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses |
| CN100502689C (en) * | 2005-03-16 | 2009-06-24 | 桂林莱茵生物科技股份有限公司 | Sweetener added with momordica grosvenori extract and its preparing method |
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2010
- 2010-09-02 CN CN2010102703164A patent/CN102379411A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001040902A2 (en) * | 1999-11-12 | 2001-06-07 | Zhou James H | Non-hydroscopic sweetener composition and method for preparation of same |
| CN100502689C (en) * | 2005-03-16 | 2009-06-24 | 桂林莱茵生物科技股份有限公司 | Sweetener added with momordica grosvenori extract and its preparing method |
| CN101312661A (en) * | 2005-11-23 | 2008-11-26 | 可口可乐公司 | Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104996970A (en) * | 2015-06-08 | 2015-10-28 | 桂林莱茵生物科技股份有限公司 | Compound crystalline sweetener and preparation method thereof |
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Application publication date: 20120321 |