CN107969532A - A kind of Siraitia grosvenorii flavor instant drink and preparation method thereof - Google Patents
A kind of Siraitia grosvenorii flavor instant drink and preparation method thereof Download PDFInfo
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- CN107969532A CN107969532A CN201710996442.XA CN201710996442A CN107969532A CN 107969532 A CN107969532 A CN 107969532A CN 201710996442 A CN201710996442 A CN 201710996442A CN 107969532 A CN107969532 A CN 107969532A
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- siraitia grosvenorii
- extract
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- flavor
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 105
- 235000019634 flavors Nutrition 0.000 title claims abstract description 105
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 241001409321 Siraitia grosvenorii Species 0.000 title claims abstract 25
- 239000000284 extract Substances 0.000 claims abstract description 57
- 239000012141 concentrate Substances 0.000 claims abstract description 52
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 52
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- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
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- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 claims 1
- 239000003595 mist Substances 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 12
- 235000013569 fruit product Nutrition 0.000 abstract 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 108
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
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- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
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- 229920002774 Maltodextrin Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
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- 238000000498 ball milling Methods 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
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- 239000008369 fruit flavor Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
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- 239000012263 liquid product Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229930189775 mogroside Natural products 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The present invention relates to a kind of Siraitia grosvenorii flavor instant drink and preparation method thereof.The drink includes Siraitia grosvenorii flavor extract and Siraitia grosvenorii ultrafiltration concentrate, wherein, the ratio of the sum of sucrose and glucose+fructose is 2.5~8.0, and plant total protein is 15%~35%, and Mogroside V content is no more than 10%.The Siraitia grosvenorii flavor instant drink prepared through the method for the present invention remains the peculiar flavour of Siraitia grosvenorii, compared with traditional arhat fruit product, has unique color sensory experience, is new momordica grosvenori product.
Description
Technical field
The present invention relates to a kind of new flavour product of Siraitia grosvenorii deep processing.Due to the addition of Siraitia grosvenorii flavor extract,
Make traditional siraitia grosvenorii original juice be not required to addition auxiliary material also can smoothly realize solidification, for improve Siraitia grosvenorii resource comprehensive utilization,
The exploitation of new flavour product provides new thinking.
Background technology
Siraitia grosvenorii is precious medical and edible dual purpose plant, contains abundant nutriment and functional active components, therefore, people
Catch at the nutrition that not only retains Siraitia grosvenorii but also the Siraitia grosvenorii deep processed product with excellent flavor is to improve the utilization of Siraitia grosvenorii
Value.However, the water extract of Siraitia grosvenorii can not usually be dried to solid and can only exist with liquid condition after being concentrated by ultrafiltration, its
Stability is poor, and transport and preservation are extremely not easy.Although there is researcher to form solid by high temperature infusion postcooling, obtain
Product as prolonged high temperature infusion and unique taste and flavor of fresh fruit is disappeared totally.In addition also there is research
Personnel make it obtain good drying regime by adding the auxiliary materials such as maltodextrin, cyclodextrin, but also make its pure natural attribute
Do not exist.Moreover, although Siraitia grosvenorii deep processed product species is dazzling currently on the market, can have on mouthfeel, flavor
Have higher identification, can lead the product of Siraitia grosvenorii industry almost without.It would therefore be highly desirable to arhat can be retained and strengthen by finding
Fruit peculiar flavour, and the product preparation process and method of its nutrition and functional active components are not destroyed.
The content of the invention
By the method for the present invention, applicant of the present invention solves the above problem of this area.Specifically, the present invention is logical
Adsorption chromatography, ultrafiltration, nanofiltration separation, concentration, drying are crossed, obtains Siraitia grosvenorii flavor components, and itself and Siraitia grosvenorii are concentrated by ultrafiltration
By proper proportion allotment mixing, the water extraction ultrafiltration concentrate for solving the problems, such as Siraitia grosvenorii can not be dried thing.Meanwhile pass through this
Drink prepared by the method for invention, its unique flavor is enhanced on the basis of the Normal juice flavor of tool Siraitia grosvenorii again.Pass through this
Product prepared by the method for invention had both maintained the flavor of Siraitia grosvenorii in itself, while but also with good mouthfeel and appearance luster,
Solve the technical problem of this area, obtain the Siraitia grosvenorii deep processed product with extensive market prospects, promote in Siraitia grosvenorii
The application of non-sweet tea glycosides flavor substance, further improves the utility value of Siraitia grosvenorii.
The present invention relates to：
1. a kind of Siraitia grosvenorii flavor instant drink, comprising Siraitia grosvenorii flavor extract and Siraitia grosvenorii ultrafiltration concentrate, wherein,
The ratio of the sum of sucrose and glucose+fructose is 2.5~8.0 in the drink, and plant total protein is 15%~35%, momordica grosvenori glycoside V
Content is no more than 10%.
2. 1 instant drink, wherein the ratio of the sum of the sucrose and glucose+fructose is 2.5~6.0, it is preferably 2.5
~5.0, more preferably 3.0~4.0.
3. 1 or 2 instant drink, be preferably 18.0% wherein the plant total protein is 18.0%~30.0%~
26.0%, more preferably 20.0%~25.0%.
4. the instant drink of an any one of 1-3, wherein the Mogroside V content is 0.1%-10%, 0.5%-8%,
Preferably 1%-7%, more preferably 1.5%-6%.
5. total sugar content is 20~65%, preferably 30~65% in the instant drink of an any one of 1-4, the wherein drink,
More preferably 40~60%.
6. total acid content is 2~4%, preferably 2.0~3.5% in the instant drink of an any one of 1-5, the wherein drink,
More preferably 2.0~3.0%.
7. the instant drink of an any one of 1-6, it is tea powder, tea bag, tea cream, tea block or tea extract piece.
8. the instant drink of an any one of 1-7, the pH value after its is water-soluble is 3.5-5.5, preferably 3-5, more preferably 4-5.
9. the method for the instant drink of preparation 1-8, including：
1) preparation of Siraitia grosvenorii ultrafiltration concentrate：
A. water extraction, preferably 60-100 DEG C of hot water extraction are carried out after crushing Lo Han Guo fruit；
B. water extract is clarified；
C. the water extract after ultra filtering clarifying；
D. the water extract after ultrafiltration concentration；
2) preparation of Siraitia grosvenorii flavor extract：
I. as above-mentioned a-c prepares ultrafiltration extract；
Ii. in adsorption chromatography separation ultrafiltration extract, collect chromatography efflux and carry out ultra filtering clarifying；
Iii. nanofiltration membrane separation, collection membrane trapped fluid are carried out to the efflux of clarification；
Iv. Siraitia grosvenorii flavor extract is obtained after film trapped fluid is concentrated；
3) by the Siraitia grosvenorii ultrafiltration concentrate of above-mentioned preparation and Siraitia grosvenorii flavor extract with 1:1-1:8th, preferably 1:2-1:
7th, most preferably 1:3-1:6, for example, 1:1、1:2、1:3、1:4、1:5、1:6、1:7、1:8 ratio allotment；
4) seasoning liquid that obtains step 3) is degerming, dry obtains Siraitia grosvenorii flavor instant drink.
10. 9 method, wherein the adsorption chromatography chromatographs for low pole or nonpolar macroporous adsorption resin.
11. 10 method, wherein the absorption resin be macroporous polymeric adsorbent resin, is more preferably styrene diethyl
Alkene benzene copolymer or divinyl benzene copolymer resin.
12. 10 or 11 method, wherein carrying out ultrafiltration optionally before nanofiltration membrane in 2) iii steps.
13. the method for an any one of 9-12, wherein, 1) d and 2) in the concentration step of iv, solution is concentrated to solid matter
Content is up to more than 30%.
14. the method for an any one of 9-13, wherein in above-mentioned 2) iii steps, the solution after ultrafiltration is by retaining molecule
Measure as the nanofiltration membrane of 250-2500, preferably 250-2000,250-1500,250-1000.
15. 14 method, the solid concentration of the film trapped fluid wherein after nanofiltration membrane is 5%~20%.
16. the Siraitia grosvenorii flavor instant drink prepared by the method for any one of item 9-15.
17. a kind of method for preparing Siraitia grosvenorii flavor instant tea paste piece, including：
1) preparation of Siraitia grosvenorii ultrafiltration concentrate：
A. water extraction, preferably 60-100 DEG C of hot water extraction are carried out after crushing Lo Han Guo fruit；
B. water extract is clarified；
C. the water extract after ultra filtering clarifying；
D. the water extract after ultrafiltration concentration；
2) preparation of Siraitia grosvenorii flavor extract：
I. as above-mentioned a-c prepares ultrafiltration extract；
Ii. adsorption chromatography separation ultrafiltration extract, collects chromatography efflux and carries out ultra filtering clarifying；
Iii. nanofiltration membrane separation, collection membrane trapped fluid are carried out to the efflux of clarification；
Iv. Siraitia grosvenorii flavor extract is obtained after film trapped fluid is concentrated；
3) by the Siraitia grosvenorii ultrafiltration concentrate of above-mentioned preparation and Siraitia grosvenorii flavor extract with 1:1-1:8th, preferably 1:2-1:
7th, most preferably 1:3-1:6, for example, 1:1、1:2、1:3、1:4、1:5、1:6、1:7、1:8 ratio allotment；
4) seasoning liquid obtained step 3) is degerming, dry, and degerming preferably pasteurization or filtering, the drying are excellent
Choosing spray drying；
5) bakee, and it is compressing in the mould of setting shape.
18. 17 method, wherein the adsorption chromatography chromatographs for low pole or nonpolar macroporous adsorption resin.
19. 18 method, wherein the absorption resin be macroporous polymeric adsorbent resin, is more preferably styrene diethyl
Alkene benzene copolymer or divinyl benzene copolymer resin.
20. 18 or 19 method, wherein carrying out ultrafiltration optionally before nanofiltration membrane in 2) iii steps.
21. the method for an any one of 17-20, wherein, 1) d and 2) in the concentration step of iv, solution is concentrated to solids
Matter content is more than 30%.
22. the solution after the method for an any one of 17-21, wherein ultrafiltration is 250-2500, preferably by molecular cut off
The nanofiltration membrane of 250-2000,250-1500,250-1000.
23. 22 method, the solid concentration of the film trapped fluid wherein after nanofiltration membrane is 5%~20%.
24. the method for an any one of 17-23, wherein in the baking step, baking temperature is 80-130 DEG C, 90-125
℃、90-120℃、100-120℃。
25. 24 method, wherein baking time is 0.3-15h, 0.5-13h, 1-12h, 2-11h, 3-10h.
26. 24 or 25 method, wherein baking temperature are 80-130 DEG C, baking time 0.3-15h；Baking temperature is
90-120 DEG C, baking time 0.5-13h；Baking temperature is 100-120 DEG C, baking time 0.5-10h.
27. Siraitia grosvenorii flavor instant tea paste piece prepared by the method for an any one of 17-26.
28. 27 tea extract piece, comprising Siraitia grosvenorii flavor extract and Siraitia grosvenorii ultrafiltration concentrate, wherein, in the tea cream
The ratio of the sum of sucrose and glucose+fructose is 2.5~8.0, and plant total protein is 15%~35%, and Mogroside V content does not surpass
Cross 10%.
29. 28 tea extract piece, wherein the ratio of the sum of the sucrose and glucose+fructose is 2.5~6.0, it is preferably 2.5
~5.0, more preferably 3.0~4.0.
30. 28 or 29 tea extract piece, be preferably 18.0% wherein the plant total protein is 18.0%~30.0%~
26.0%, more preferably 20.0%~25.0%.
31. the tea extract piece of an any one of 28-30, wherein the Mogroside V content is 0.1%-10%, 0.5%-8%,
Preferably 1%-7%, more preferably 1.5%-6%.
32. in the tea extract piece of an any one of 28-31, the wherein tea extract piece total sugar content for 20~65%, preferably 30~
65%, more preferably 40~60%.
33. in the tea extract piece of an any one of 28-32, the wherein tea extract piece total acid content for 2~4%, preferably 2.0~
3.5%, more preferably 2.0~3.0%.
34. the product of the tea extract piece of instant drink or any one of item 27-33 comprising any one of item 1-8.
Brief description of the drawings
Fig. 1 is pure solid flavor Siraitia grosvenorii tea extract piece preparation technology flow chart.
Fig. 2 is Siraitia grosvenorii tea cream flavor and colour correspondence figure.
The colour distribution map of Fig. 3 different flavor tea creams, wherein 1. representing original flavor or without tea smell；2. indicate similar
" clovershrub " tea smell and burnt odor taste；3. indicate offending burnt bitter taste.Fig. 4 is the mouthfeel of different Siraitia grosvenorii flavor extracts
Radar map.
Fig. 5：The different separated flavor extracts of NF membrane are contrasted with raw material mouthfeel.
Fig. 6：The mouthfeel of tea cream and preparing raw material contrasts.
Fig. 7：Tea cream and the mouthfeel of M50 and traditional dry fruit extracting solution contrast.
Sample port senses method for testing
1. sensory testing requires：
The sensory lab：It is required that good illumination, indoor color and the temperature divulging information, be adapted to sensory test, have it is enough
Space.
Sensory evaluation person：The more objective characteristic odor for evaluating product of energy, taste etc., have good communication skill and language
Say ability to express.
Judge requirement：At least half an hour must not eat before evaluation, drink or smoke, cannot use perfume with it.Concentrate
Spirit, takes seriously and judges.After judging a sample, gargled with pure water and clean oral cavity and fully rest, carried out again afterwards
Next sample is judged.
2. judge step：
The concentration and temperature that sample is tasted
No glycosides liquid flavor raw material and tasted without glycosides liquid flavor with the concentration of solid content 5%, taste temperature 50 C insulation.
Judge and data processing
By requirements above prepare sample, ask sensory evaluation person tasted and to such as the index in following table -1 according to table -2
Scale, counts the score data of each valuation officer, and effective evaluation data are no less than 10 groups, and organoleptic analysis's thunder is drawn according to data
Up to figure.
Siraitia grosvenorii flavor extracting solution, Siraitia grosvenorii be concentrated by ultrafiltration liquid and tea cream using pure water be made Mogroside V content as
0.2 ‰ aqueous solution is tasted；In the case of can't detect momordica grosvenori glycoside V in Siraitia grosvenorii flavor extracting solution, by Siraitia grosvenorii flavor
Extracting solution is made the aqueous solution that solid matter content is 5% and tastes.Justice sense is formulated with 0~9 point to sensory testing's index shown in table 1
Official's test result.
Sample physical and chemical index detects
1. Mogroside V content detects
Using the momordica grosvenori glycoside V through demarcating content as standard items, by high performance liquid chromatography (HPLC) peak area external standard method
(GB1886.77-2016) Mogroside V content of sample is detected.
2. the detection of total acid
Reference standard GB/T 12456-2008《The measure of total acid in food》It is measured.
3. the content detection of plant gross protein
Reference standard GB 5009.5-2010《The measure of Protein in Food》First method, Kjeldahl's method are measured.
4. the assay of sucrose, glucose, fructose
Reference standard GB/T 22221-2008《Fructose, glucose, sucrose, maltose, the measure of lactose are efficient in food
Liquid chromatography》It is measured.
5. the assay of total reducing sugar and monose
Total sugar content defined herein is the sum of sucrose, three kinds of sugared contents of glucose and fructose.
Contents of monosaccharides defined herein refers to the sum of content of glucose and fructose.
Each sugared detection method is performed by the 4th detection method.
Embodiment
Embodiment 1：The preparation of Siraitia grosvenorii flavor extracting solution
Following Siraitia grosvenorii flavor extracting solution is alternatively referred to as Siraitia grosvenorii flavor extract.
A：Adsorbed the preparation of column liquid A
New fresh fructus momordicae 300kg is taken, through crusher in crushing into little particle postposition counterflow extraction apparatus, adds 1000L temperature
The hot water of 90 DEG C of degree is extracted, and extracting solution is handled with Juice squeezer, is clarified again with ceramic membrane ultrafitration after centrifugation, and it is clear to obtain ultrafiltration
Liquid.Ultrafiltration clear liquid is received into chromatographic column (diameter 30cm* pillar height 90cm) the processing absorption mogroside equipped with 50L macroreticular resins
Collection does not cross column efflux A by resin column absorption：1100L, its solid matter content are 2.2%.Based on dried object, product it is total
Acid is 8.45%, Mogroside V content 0.01%, cane sugar content 65.9%, and fructose+glucose content is 29.2%, egg
White matter content is 12.5%.
B：The preparation of Siraitia grosvenorii flavor extracting solution B
Take by A method acquisition absorption column efflux 20L, through 100k dalton ceramic membrane ultrafitration clarification, then
Using molecular cut off as 250 molecular film (film specification is 1812 type), carry out UF membrane and concentration, control into film pressure≤
Side concentrate solution solid matter content Brix=10.6%, volume 3.4L are retained after 1MPa, 5h, into concentrate plus water 1.7L is dilute
Release, continue separation concentration, concentrate solution solid content Brix%=10 in side to be retained, then wash with identical water dilution, circulation
Concentration 2 times, is concentrated into solid content >=10% for the 3rd time, stops concentration, releases concentrate, volume 2.5L, solid content Brix%=
10.3.Concentrate is concentrated under reduced pressure, obtains the Siraitia grosvenorii flavor extracting solution B that solid matter content is 35.2%：725ml.
After testing, based on dried object, which is 3.6%, cane sugar content 44.9%, fructose+grape
Sugared content is 18.3%, Mogroside V content 0.2%, protein content 18.3%, solid yield 58%.
C：The preparation of Siraitia grosvenorii flavor extracting solution C
Take by A method acquisition absorption column efflux 25L, through 100k dalton ceramic membrane ultrafitration clarification, then
Using molecular cut off as 500 molecular film (film specification is 1812 type), carry out UF membrane and concentration, control into film pressure≤
Side concentrate solution solid content Brix=12.0%, volume 3.20L are retained after 1MPa, 3.5h, into concentrate plus water 1.6L dilutes,
Continue separation to concentrate, concentrate solution solid content Brix%=10 in side to be retained, then with identical water dilution, circulation washing concentrating
2 times, it is concentrated into solid content >=10% for the 3rd time, stops concentration, release concentrate, volume 1.65L, solid matter content is
Brix%=11.8.Concentrate is concentrated under reduced pressure, it is 33.0% to obtain solid matter content, and the Siraitia grosvenorii flavor of volume 580ml carries
Take liquid C.
After testing, based on dried object, which is 2.6%, sucrose 40.8%, and fructose+glucose is
11.5%, protein content 22.6%, Mogroside V content 0.52%, solid yield 35%.
D：The preparation of Siraitia grosvenorii flavor extracting solution D
Take by A method acquisition absorption column efflux 30L, through 100k dalton ceramic membrane ultrafitration clarification, then
Using molecular cut off as 1000 molecular film (film specification is 1812 type), carry out UF membrane and concentration, control into film pressure≤
Side concentrate solution solid content Brix=10.7%, volume 3.95L are retained after 1MPa, 3.3h, into concentrate plus water 2.0L dilutes,
Continue separation to concentrate, concentrate solution solid content Brix%=10 in side to be retained, then with identical water dilution, circulation washing concentrating
2 times, it is concentrated into solid content >=10% for the 3rd time, stops concentration, release concentrate, volume 1.73L, solid matter content is
Brix%=10.7.Concentrate is carried out to the equipment concentration of decompression process for ball milling density again, obtains solid matter content 35.2%, volume
The Siraitia grosvenorii flavor extracting solution D of 525ml.
After testing, based on dried object, which is 2.1%, cane sugar content 38.9%, fructose+
Glucose content is 6.2%, Mogroside V content 0.68%, protein content 25.1%, solid yield 28%.
E：The preparation of Siraitia grosvenorii flavor extracting solution E
Take by A method acquisition absorption column efflux 30L, through 100k dalton ceramic membrane ultrafitration clarification, then
Using molecular cut off as 2500 molecular film (film specification is 1812 type), carry out UF membrane and concentration, control into film pressure≤
Side concentrate solution solid matter content Brix=9.8%, volume 4.25L are retained after 1MPa, 3.3h, water 2.1L is added into concentrate
Dilution, continues separation and concentrates, concentrate solution solid matter content Brix%=10 in side to be retained, then diluted with identical water,
Washing concentrating 2 times is circulated, is concentrated into solid matter content >=10% the 3rd time, stops concentration, releases concentrate, volume 1.66L,
Solid matter content is Brix%=10.1.Concentrate is concentrated under reduced pressure, obtains the Siraitia grosvenorii flavor of solid matter content 32.5%
Extracting solution E：510ml.
After testing, which is 1.5%, cane sugar content 40.08%, glucose+fructose content
For 3.8%, Mogroside V content 1.23%, protein content 31.0%, solid yield 25.4%.
F：The preparation of Siraitia grosvenorii flavor extracting solution F
Take by A method acquisition absorption column efflux 50L, through 100k dalton ceramic membrane ultrafitration clarification, then
Using molecular cut off as 3500 molecular film (film specification is 1812 type), carry out UF membrane and concentration, control into film pressure≤
Side concentrate solution solid matter content Brix=11.3%, volume 5.65L are retained after 1MPa, 3.3h, water is added into concentrate
2.8L dilutes, and continues separation and concentrates, concentrate solution solid matter content Brix%=10 in side to be retained, then dilute with identical water
Release, circulate washing concentrating 2 times, be concentrated into solid matter content >=10% for the 3rd time, stop concentration, release concentrate, volume
1.65L, solid matter content Brix%=10.6.Concentrate is concentrated under reduced pressure, obtains the arhat of solid matter content 34.0%
Fruit flavor extracting solution F：510ml.
After testing, which is 0.8%, cane sugar content 15.6%, and glucose+fructose content is
0.5%, Mogroside V content 0.1%, protein content 45.0%, solid yield 15.9%.
G：The preparation of Siraitia grosvenorii flavor extracting solution G
Take by A method acquisition absorption column efflux 20L, through 100k dalton ceramic membrane ultrafitration clarification, then
Using molecular cut off as 150 molecular film (film specification is 1812 type), carry out UF membrane and concentration, control into film pressure≤
Side concentrate solution solid matter content Brix=10.1%, volume 3.9L are retained after 1MPa, 5h, into concentrate plus water 2.0L is dilute
Release, continue separation concentration, concentrate solution solid matter content Brix%=10 in side retain, then diluted with identical water, followed
Ring washing concentrating 2 times, is concentrated into solid matter content >=10% for the 3rd time, stops concentration, releases concentrate, volume 2.5L, solid
Content of material is Brix%=10.3.Concentrate is concentrated under reduced pressure, obtains Siraitia grosvenorii flavor extracting solution G:1100ml, solution solids thing
Up to 33.2%, solution can not be dried matter content.After testing, colour 0.203, total acid content 6.6%, total sugar content is concentrate
62.2%, contents of monosaccharides 26.3%, Mogroside V content 0.02%, solid yield 83%.
Embodiment 2：The preparation of Siraitia grosvenorii ultrafiltration concentrate (liquid)
The preparation of liquid H is concentrated by ultrafiltration in Siraitia grosvenorii
New fresh fructus momordicae 30kg is taken, through crusher in crushing into little particle postposition counterflow extraction apparatus, adds 100L temperature
90 DEG C of hot water is extracted, and extracting solution is handled with Juice squeezer, is clarified again with ceramic membrane ultrafitration after centrifugation, obtains ultrafiltration clear liquid warp
It is concentrated under reduced pressure, obtains 9.3L Siraitia grosvenoriis and liquid H is concentrated by ultrafiltration.After testing, Normal juice solid content 35.5%.Total acid content is 0.8%,
Cane sugar content is 15.6%, and glucose+fructose content is 1.5%, Mogroside V content 0.1%, and protein content is
45.0%, solid yield 15.9%.
Embodiment 3：The preparation of Siraitia grosvenorii flavor tea cream powder
The preparation of Siraitia grosvenorii flavor tea cream powder I
Take Siraitia grosvenorii flavor extracting solution B that liquid H is concentrated by ultrafiltration by solid ratio 8 with the Siraitia grosvenorii that embodiment 2 obtains：1 into
Row mixing preparation is uniform, and filtering, carries out being spray-dried to obtain tea cream powder, by tea cream powder in 90 DEG C, toasts 10h, obtains Siraitia grosvenorii flavor
Tea cream powder I.
After testing, Mogroside V content 0.6%, total acid content 3.56%, cane sugar content is tea cream powder I
43.52%, fructose+glucose content is 19.73, protein content 18.32%, total sugar content 63.25%, sucrose and Portugal
The ratio of the sum of grape sugar+fructose is 2.19.
The preparation of Siraitia grosvenorii flavor tea cream powder J
Take Siraitia grosvenorii flavor extracting solution D that liquid H is concentrated by ultrafiltration by solid ratio 2 with Siraitia grosvenorii：1 progress mixing preparation is equal
Even, filtering, carries out being spray-dried to obtain tea cream powder, by tea cream powder in 120 DEG C, toasts 0.5h, obtains the Siraitia grosvenorii with peculiar flavour
Tea cream powder J.
After testing, Mogroside V content 1.70%, total acid content 2.46%, cane sugar content is tea cream powder J
35.85%, fructose+glucose content is 14.53, protein content 23.90%, total sugar content 55.03%, sucrose and Portugal
The ratio of the sum of grape sugar+fructose is 2.47.
The preparation of Siraitia grosvenorii flavor tea cream powder K
Take Siraitia grosvenorii flavor extracting solution C that liquid H is concentrated by ultrafiltration by solid ratio 4 with Siraitia grosvenorii：1 progress mixing preparation is equal
Even, filtering, carries out being spray-dried to obtain tea cream powder, by tea cream powder in 120 DEG C, toasts 0.5h, obtains the Siraitia grosvenorii with peculiar flavour
Tea cream powder K.
Tea cream powder is detected through K, and glycosides V content is 1.20%, total acid content 2.78%, cane sugar content 38.59%, fructose
+ glucose content is 15.44, protein content 21.78%, total sugar content 54.3%, the sum of sucrose and glucose+fructose
Ratio be 2.50.
The preparation of Siraitia grosvenorii flavor tea cream powder L
Take Siraitia grosvenorii flavor extracting solution E that liquid H is concentrated by ultrafiltration by solid ratio 1 with Siraitia grosvenorii：1 progress mixing preparation is equal
Even, filtering, carries out being spray-dried to obtain tea cream powder, by tea cream powder in 105 DEG C, toasts 1.5h, obtains the Siraitia grosvenorii with peculiar flavour
Tea cream powder L.
After testing, glycosides V content is 2.52% to tea cream powder L, total acid content 2.35%, cane sugar content 34.92%, fructose
+ glucose content is 17.49, protein content 24.98%, total sugar content 52.38%, sucrose and glucose+fructose it
The ratio of sum is 2.0.
The preparation of Siraitia grosvenorii flavor tea cream powder M
Take Siraitia grosvenorii flavor extracting solution E that liquid H is concentrated by ultrafiltration by solid ratio 8 with Siraitia grosvenorii：1 progress mixing preparation is equal
Even, filtering, carries out being spray-dried to obtain tea cream powder, by tea cream powder in 80 DEG C, toasts 15h, obtains the " Luohan " fruit tea with peculiar flavour
Cream powder M.
After testing, glycosides V content is 1.52% to tea cream powder M, total acid content 1.69%, cane sugar content 38.92%, fructose
+ glucose content is 6.84, protein content 29.61%, total sugar content 45.77%, the sum of sucrose and glucose+fructose
Ratio be 5.7.
Embodiment 4：The preparation of Siraitia grosvenorii flavor tea extract piece
The preparation of Siraitia grosvenorii flavor tea extract piece N
In the mould that the Siraitia grosvenorii flavor tea cream powder K of foregoing acquisition is installed to setting shape, it is soft that 10min is heated at 100 DEG C
Change, compressing while hot, taking-up is cooled to less than 50 DEG C, and the demoulding, must have the instant pure solid Siraitia grosvenorii flavor of given shape
Tea extract piece N.
Embodiment 5：The influence of tea cream powder baking temperature and time to product special flavour and colour
The baking temperature of tea cream and time are the principal elements for the flavor and colour for influencing product, by test of many times table
Bright, 80 DEG C of temperature toasts 15h or is that tea cream can be allowed to produce more strong flavor in 130 DEG C of baking 20min of temperature, is below
Experimental result of the baking time to flavor effect at each temperature.
Three crowdes of unbaked tea cream powder I0, J0, K0 are taken respectively at 80 DEG C, 90 DEG C, 100 DEG C, 110 DEG C, 120 DEG C, 130
DEG C, 20min~900min, the tea cream powder 0.5g for baking of learning from else's experience at each time point are toasted at 140 DEG C, it is molten with 60 DEG C of hot boiling water
Solution, is tasted, and judges whether it has the tea smell of similar " clovershrub ", and is measured its colour and (existed for 1% concentration of aqueous solution
Absorbance under 420nm).
1 sample colour of table with baking temperature and baking time change
From upper table data, baking time is longer at identical temperature, and color is deeper, and identical baking time temperature is higher, face
Color is deepened more serious.
The flavor of 2 sample of table with baking temperature and baking time change
At a temperature of experiment, the baking temperature of 80-130 DEG C of scope can make material produce special tea smell, relatively low
80 DEG C of temperature to produce tea smell and need longer baking time, but can be toasted in the long period without coking, when
After reaching 140 DEG C, the easily quick coking of material, be unfavorable for obtain tea smell product.
Table 3 corresponds to the sample number that baking time produces similar " clovershrub " tea smell and burnt odor taste at each temperature
Analysis is known：Contrast table 2 understands that the sample for producing " clovershrub " taste is concentrated mainly on 100~130 DEG C of stoving temperature,
Baking time 20~60minIn the range of, and low temperature baking for a long time.
As shown by data, the temperature that baking makes tea cream powder produce similar " clovershrub " tea smell and burnt odor taste not get over Gao Yue
Good, temperature is more high more easy make tea cream coking in a short time and produces offending burnt bitter taste.
The colour mapping table of 4 Siraitia grosvenorii flavor of table and product
Siraitia grosvenorii tea cream flavor is with colour correspondence referring to Fig. 2 and Fig. 3.From Fig. 2 and Fig. 3 as it can be seen that having strong tea perfume
The colour of the Siraitia grosvenorii tea cream of taste and burnt odor taste is mainly distributed between 0.30-0.85, when the colour of product is more than 0.8, very
Burnt bitter taste is easily produced, during less than 0.3, tea smell is not likely to produce.
Embodiment 6：Heating influence to product special flavour of the tea cream in liquid condition and pulverulence
The colour of the tea cream and solid tea cream of liquid product in a heated condition can change, but under liquid condition
The tea smell that tea cream produces similar solid baking whether can be made to carry out following test.
Take the allotment mixed liquor of tea cream powder J and K to be before it is dried respectively divided in the closed sample bottle of 100ml, put 80 DEG C, 90
DEG C, heated under the conditions of 100 DEG C, sampled every 1h and carry out sensory test and colour detection (Brix=1% is under 420nm
Absorbance).
5 tea cream of table is in liquid condition heating product colour change and mouthfeel record
According to the data of upper table, it can be obviously improved the colour of product though tea cream liquid heats in a liquid state, color
Value can also reach the level of tea cream powder of the embodiment 5 with tea smell, but product does not generate tea because of the intensification of colour
Fragrance.It can be said that bright, the tea smell of tea cream only in the solid state, passes through the baking of appropriate temperature and time, side
It can produce.
Embodiment 7：Liquid is concentrated by ultrafiltration with the different ratio of Siraitia grosvenorii flavor extracting solution to dry influence in Siraitia grosvenorii
The solid powder that liquid is generally difficult to be prepared into dried forms is concentrated by ultrafiltration in Siraitia grosvenorii, therefore is difficult individually from Siraitia grosvenorii
Normal juice prepares Siraitia grosvenorii flavored drink.Carried present invention discover that being concentrated by ultrafiltration to Siraitia grosvenorii in liquid and adding Siraitia grosvenorii flavor of the invention
Liquid is taken, by optimizing the ratio of the sum of sucrose and glucose+fructose, improve mixture can drying property.
Take ultrafiltration concentration liquid and flavor extracting solution according to the form below ratio to be allocated, be then spray-dried respectively, inlet air
149~159 DEG C of temperature, 79~85 DEG C of leaving air temp.Investigate the spray drying state of material.Table 6 is different to be concentrated by ultrafiltration liquid and wind
Taste extracting solution is with the influence for comparing drying regime
Proportioning is close for the monose (glucose and fructose) in dry influence and mixture and total sugar content and its accounting
Cut phase is closed.The product that different molecular UF membrane obtains, because of composition containing sugar therein and the difference of sugar content level, with ultrafiltrate
When concentrate is allocated, smoothly dry proportioning can be obtained and be also not quite similar.In test group, in the allotment mixture that can be dried
The content of glucose+fructose is substantially below 20%, and ratio >=2.0 of the sum of sucrose and glucose+fructose, too small ultrafiltration
Although the ratio of concentrate is conducive to the drying of product, but can reduce the Siraitia grosvenorii flavor of mixture, and is unfavorable for keeping
The plumpness of product mouthfeel.
Embodiment 8：The contrast of tea cream and its preparation process product and Siraitia grosvenorii other products
1. test sample source explanation
7 rule of origin of table and numbering
2. the measurement result of each product main component and content
The content of each product main ingredient of table 8
3. sensory test result
By preceding method test sample mouthfeel, obtain Siraitia grosvenorii tea cream and the sensory test contrast of other momordica grosvenori products is tied
Fruit and radar map, referring to Fig. 4 to Fig. 7.
3.1. sensory test result
9 Siraitia grosvenorii tea extract piece of table and the sensory test result of other momordica grosvenori products
3.2. mouthfeel radar map is referring to Fig. 4 to Fig. 7.Fig. 4 shown compared with raw material (cross column liquid), flavor extracting solution it is multiple
Mouthfeel index is lifted, and tart flavour is significantly weakened.Fig. 5 shows section that the molecular film of molecular cut off 150 obtains
The mouthfeel of liquid is stayed with crossing column liquid phase difference unobvious, and because can not be dried containing more monose, and 3500 molecular cut offs
The product of molecule film process has obvious burnt bitter taste.Fig. 6 shows that tea cream compared with the mouthfeel of preparing raw material, both remains arhat
The flavor of fruit, and improve other mouthfeels.Fig. 7 shows that tea cream remains the peculiar flavour of Siraitia grosvenorii compared with mangosteen powder M50；
Compared with traditional dry fruit extracting solution, the flavor of Siraitia grosvenorii had not only been remained, but also has improved other mouthfeels.
Claims (17)
1. a kind of Siraitia grosvenorii flavor instant drink, comprising Siraitia grosvenorii flavor extract and Siraitia grosvenorii ultrafiltration concentrate, wherein, the drink
The ratio of the sum of sucrose and glucose+fructose is 2.5~8.0 in product, and plant total protein is 15%~35%, Mogroside V content
No more than 10%.
2. the instant drink of claim 1, wherein the ratio of the sum of the sucrose and glucose+fructose is 2.5~6.0, plant is total
Albumen is 18.0%~30.0%, Mogroside V content 0.1%-10%, the preferably wherein sucrose and glucose+fructose
The sum of ratio be 2.5~5.0, plant total protein is 18.0%~26.0%, Mogroside V content 1%-7%, more preferably its
Described in the ratio of the sum of sucrose and glucose+fructose be 3.0~4.0, plant total protein is 20.0%~25.0%, Momordia grosvenori aglycone
V content is 0.5%-8%.
3. total sugar content is 20~65%, preferably 30~65% in the instant drink of claim 1 or 2, the wherein drink, more excellent
Select 40~60%.
4. in the instant drink of any one of claim 1-3, the wherein drink total acid content for 2~4%, preferably 2.0~
3.5%, more preferably 2.0~3.0%.
5. the instant drink of any one of claim 1-4, it is tea powder, tea cream or tea extract piece.
6. the instant drink of any one of claim 1-5, the pH value after its is water-soluble is 3.5-5.5, preferably 3-5, more preferably 4-5.
7. the method for the instant drink of claim 1-6 is prepared, including：
1) preparation of Siraitia grosvenorii ultrafiltration concentrate：
A. water extraction, preferably 60-100 DEG C of hot water extraction are carried out after crushing Lo Han Guo fruit；
B. water extract is clarified；
C. the water extract after ultra filtering clarifying；
D. the water extract after ultrafiltration concentration；
2) preparation of Siraitia grosvenorii flavor extract：
I. as above-mentioned a-c prepares ultrafiltration extract；
Ii. adsorption chromatography separation ultrafiltration extract, collects chromatography efflux；
Iii. nanofiltration membrane is carried out to efflux；
Iv. Siraitia grosvenorii flavor extract is obtained after concentrating；
3) by the Siraitia grosvenorii ultrafiltration concentrate of above-mentioned preparation and Siraitia grosvenorii flavor extract with 1:1-1:8th, preferably 1:2-1:7th, most
It is preferred that 1:3-1:6 ratio allotment；
4) seasoning liquid that obtains step 3) is degerming, dry obtains Siraitia grosvenorii flavor instant drink.
8. the method for claim 7, wherein the adsorption chromatography chromatographs for low pole or nonpolar macroporous adsorption resin.
9. the method for any one of claim 7-8, wherein in above-mentioned iii steps, the solution after ultrafiltration passes through molecular cut off
For 250-2500, the nanofiltration membrane of preferably 250-2000,250-1500,250-1000.
10. the solid concentration of the film trapped fluid after the method for claim 9, wherein nanofiltration membrane is 5%~20%.
11. the Siraitia grosvenorii flavor instant drink prepared by the method for any one of claim 7-10.
12. a kind of method for preparing Siraitia grosvenorii flavor instant tea paste piece, including：
1) preparation of Siraitia grosvenorii ultrafiltration concentrate：
A. water extraction, preferably 60-100 DEG C of hot water extraction are carried out after crushing Lo Han Guo fruit；
B. water extract is clarified；
C. the water extract after ultra filtering clarifying；
D. the water extract after ultrafiltration concentration；
2) preparation of Siraitia grosvenorii flavor extract：
I. as above-mentioned a-c prepares ultrafiltration extract；
Ii. adsorption chromatography separation ultrafiltration extract, collects chromatography efflux；
Iii. nanofiltration membrane is carried out to efflux；
Iv. Siraitia grosvenorii flavor extract is obtained after concentrating；
3) by the Siraitia grosvenorii ultrafiltration concentrate of above-mentioned preparation and Siraitia grosvenorii flavor extract with 1:1-1:8th, preferably 1:2-1:7th, most
It is preferred that 1:3-1:6 ratio allotment；
4) seasoning liquid obtained step 3) is degerming, dry, and degerming preferably pasteurization or filtering, the drying are preferably sprayed
Mist is dried；
5) bakee, and it is compressing in the mould of setting shape.
13. the method for claim 12, wherein the adsorption chromatography chromatographs for low pole or nonpolar macroporous adsorption resin.
14. the method for claim 12 or 13, the wherein solution after ultrafiltration are 250-2500, preferably 250- by molecular cut off
2000th, the nanofiltration membrane of 250-1500,250-1000.
15. the solid concentration of the film trapped fluid after the method for claim 14, wherein nanofiltration membrane is 5%~20%.
16. the method for any one of claim 12-15, wherein in the baking step, baking temperature is 80-130 DEG C, during baking
Between be 0.3-15h；It is preferred that baking temperature is 100-120 DEG C, baking time 0.5-10h.
17. Siraitia grosvenorii flavor instant tea paste piece prepared by the method for any one of claim 12-16.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNPCT/CN2016/103076 | 2016-10-24 | ||
| CN2016103076 | 2016-10-24 |
Publications (2)
| Publication Number | Publication Date |
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| CN201780008601.9A Pending CN108697124A (en) | 2016-10-24 | 2017-10-23 | A kind of Siraitia grosvenorii flavor instant drink and preparation method thereof |
| CN201710996442.XA Active CN107969532B (en) | 2016-10-24 | 2017-10-23 | Fructus momordicae flavored instant drink and preparation method thereof |
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| CN201780008601.9A Pending CN108697124A (en) | 2016-10-24 | 2017-10-23 | A kind of Siraitia grosvenorii flavor instant drink and preparation method thereof |
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| CN (2) | CN108697124A (en) |
| HK (1) | HK1254844A1 (en) |
| TW (1) | TWI672099B (en) |
| WO (1) | WO2018077147A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020103798A1 (en) * | 2018-11-19 | 2020-05-28 | 桂林吉福思罗汉果有限公司 | Fermented monk fruit flavored beverage and method for preparation thereof |
| CN111543530A (en) * | 2020-06-22 | 2020-08-18 | 湖南绿果甜品有限公司 | Preparation method of low-calorie fructus momordicae sweet tea light drink |
| CN116098249A (en) * | 2021-11-10 | 2023-05-12 | 桂林莱茵生物科技股份有限公司 | Preparation method of multi-fold sweet momordica grosvenori pure juice with sugar replacing function |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259000B (en) * | 2022-01-04 | 2024-02-09 | 邵阳华诚绿果生物科技有限公司 | Momordica grosvenori concentrated juice and preparation method thereof |
| CN114391640B (en) * | 2022-01-24 | 2024-03-19 | 大连工业大学 | Composite stable whole fish soup powder electuary and preparation method thereof |
| CN115430174B (en) * | 2022-09-16 | 2023-11-24 | 广西中烟工业有限责任公司 | Momordica grosvenori extract with special flavor and preparation method thereof |
| CN115886116B (en) * | 2022-11-22 | 2024-08-06 | 广药王老吉(毕节)产业有限公司 | Method for preparing hard candy from low-solid plant-based concentrated solution |
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| CN102742906A (en) * | 2012-07-18 | 2012-10-24 | 何伟平 | Momordica grosvenori drink with low glycemic index and anti-fatigue action |
| CN106279339A (en) * | 2016-08-09 | 2017-01-04 | 湖南华诚生物资源股份有限公司 | A kind of isolation and purification method of high-purity Momordia grosvenori aglycone V |
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| CN1090140A (en) * | 1993-01-19 | 1994-08-03 | 曾庆桂 | Natural plant drink with rich vitamins |
| CN1683387A (en) * | 2005-03-16 | 2005-10-19 | 桂林莱茵生物科技股份有限公司 | Method for extracting momordica glycoside from momordica grosvenori |
| CN101304669A (en) * | 2005-11-21 | 2008-11-12 | 纽威公司 | Whole fruit extract from the fruits of the cucurbitaceae family and uses thereof |
| CN101177444A (en) * | 2006-11-11 | 2008-05-14 | 大闽食品（漳州）有限公司 | Method for extracting momordica grosvenori flavone glycoside from momordica grosvenori |
| CN104069151B (en) * | 2014-06-03 | 2017-09-19 | 周治德 | A kind of high method for preparing extractive of content of mogroside IV |
| CN104086614B (en) * | 2014-07-25 | 2016-01-20 | 湖南华诚生物资源股份有限公司 | A kind of preparation method being applicable to industrial Fructus Monordicae extract |
| CN104558088A (en) * | 2015-01-23 | 2015-04-29 | 江西海富生物工程有限公司 | Method for extracting mogroside V from momordica grosvenori |
-
2017
- 2017-10-23 TW TW106136402A patent/TWI672099B/en active
- 2017-10-23 WO PCT/CN2017/107384 patent/WO2018077147A1/en active Application Filing
- 2017-10-23 CN CN201780008601.9A patent/CN108697124A/en active Pending
- 2017-10-23 CN CN201710996442.XA patent/CN107969532B/en active Active
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2018
- 2018-10-31 HK HK18113939.7A patent/HK1254844A1/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742906A (en) * | 2012-07-18 | 2012-10-24 | 何伟平 | Momordica grosvenori drink with low glycemic index and anti-fatigue action |
| CN106279339A (en) * | 2016-08-09 | 2017-01-04 | 湖南华诚生物资源股份有限公司 | A kind of isolation and purification method of high-purity Momordia grosvenori aglycone V |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020103798A1 (en) * | 2018-11-19 | 2020-05-28 | 桂林吉福思罗汉果有限公司 | Fermented monk fruit flavored beverage and method for preparation thereof |
| CN113272414A (en) * | 2018-11-19 | 2021-08-17 | 桂林吉福思罗汉果股份有限公司 | Fermented momordica grosvenori flavored beverage and preparation method thereof |
| CN111543530A (en) * | 2020-06-22 | 2020-08-18 | 湖南绿果甜品有限公司 | Preparation method of low-calorie fructus momordicae sweet tea light drink |
| CN111543530B (en) * | 2020-06-22 | 2023-06-02 | 湖南华诚生物资源股份有限公司 | Preparation method of low-calorie momordica grosvenori sweet tea light drink |
| CN116098249A (en) * | 2021-11-10 | 2023-05-12 | 桂林莱茵生物科技股份有限公司 | Preparation method of multi-fold sweet momordica grosvenori pure juice with sugar replacing function |
Also Published As
| Publication number | Publication date |
|---|---|
| TW201818827A (en) | 2018-06-01 |
| TWI672099B (en) | 2019-09-21 |
| WO2018077147A1 (en) | 2018-05-03 |
| CN108697124A (en) | 2018-10-23 |
| HK1254844A1 (en) | 2019-07-26 |
| CN107969532B (en) | 2021-06-01 |
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Denomination of invention: A kind of Luo Han Guo flavor instant drink and preparation method thereof Effective date of registration: 20220916 Granted publication date: 20210601 Pledgee: Industrial Bank Co.,Ltd. Guilin Branch Pledgor: Guilin jifosi Luohanguo Biotechnology Co.,Ltd. Registration number: Y2022450000152 |