CN108618083A - Low sugar containing mogroside divides caramelized flavor composition, preparation method and application - Google Patents
Low sugar containing mogroside divides caramelized flavor composition, preparation method and application Download PDFInfo
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- CN108618083A CN108618083A CN201810374254.8A CN201810374254A CN108618083A CN 108618083 A CN108618083 A CN 108618083A CN 201810374254 A CN201810374254 A CN 201810374254A CN 108618083 A CN108618083 A CN 108618083A
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- China
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- composition
- caramelization
- water
- fructus monordicae
- monordicae extract
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Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
This application involves a kind of low sugar containing mogroside to divide caramelized flavor composition, preparation method and application.The caramelization composition includes：Fructus Monordicae extract contains sweet Momordica grosvenori glycoside in the Fructus Monordicae extract；And it is one or more in water-soluble dietary fiber and sugar alcohol；Wherein, the ratio of the Fructus Monordicae extract in the composition is by weight 0.1% 95%, and the wherein described composition is caramelization composition.The caramelized flavor composition of the present invention can be used as sweetener, corrigent or flavour enhancer applied in food, drug, health products or cosmetics not only with good sweet taste quality but also with low sugar part property.
Description
Technical field
The invention belongs to sweetener fields.More particularly it relates to a kind of low sugar containing mogroside point
Caramelized flavor composition, preparation method and application.
Background technology
All the time, sucrose is widely used as sweetener due to characteristics such as its good sweet taste, mouthfeel, moisture retention, viscosity
It uses.It is a little burnt bitter taste of band in sweet tea that generally the caramel syrup made of sucrose, which has the fragrant and sweet flavor of unique caramel, mouthfeel, often
As the caramelized flavor conditioning agent in Western savoury snacks and beverage, it is also possible to be used as moisturizer in the heart in baking point.Caramel sugar
Slurry is usually to be heated with water and sucrose, is allowed to that caramelization occurs, made of adding water modulation, is rendered as more thick
Brown liquid is generally semisolid (glop) or solid-like after being cooled to room temperature.
But the propensity to consume of nearest exquisite health and selection low-calorie diet, and to fat and decayed tooth worry etc.
Reason, many consumers produce the psychology kept someone at a respectful distance to high-sucrose food, are intended to have in many confectioneries
Low sugar, product low in calories substitute sucrose.But due to hobby and custom of the people to sucrose since ancient times, and hope retains
The fragrant and sweet flavor of pleasant sweet taste and caramel caused by sucrose.Therefore, exploitation is a kind of without sucrose and with caramelized flavor
Low sugar divide caramel syrup and become one to substitute the high sugar caramel syrup being made by sucrose such as white granulated sugar all the time
The active demand in kind market.
Siraitia grosvenorii is a kind of natural sweetener, and sugariness is about 400 times of sucrose, due to its non-aggressive and non-metabolism
Property, zero calorie the advantages that, received significant attention as novel sweetener.The sweet taste characteristic of Siraitia grosvenorii mostlys come from various three
The glycocide ingredient of terpene, wherein mainly having momordica glycoside V, mogroside IV, 11_ epoxy momordica glycoside V and match
Door glycosides 1 etc., mogroside substance is not only with the sugariness for comparing hundred times with sucrose but also with very approximate with sucrose
Sweet taste, be not involved in energy metabolism in vivo additionally, due to mogroside substance, therefore be highly suitable for Ka Lu
In and the case where glucose sensitive, such as can be as weight-reducing when the sweetener of sweetener and diabetic that uses.
Although sweet Momordica grosvenori glycoside receives the Siraitia grosvenorii gazed at, sold currently on the market as the sweetener of a new generation
Sweetener can make food that bitter taste and astringent taste be presented because bitter taste, astringent taste are too dense when the substitute as sucrose is added in food,
Limit the application of sweet Momordica grosvenori glycoside.Moreover, because sweet Momordica grosvenori glycoside and other many high sugariness sweet teas under normal circumstances
Taste agent is the same, and when heating cannot generate the caramelization phenomenon as sucrose, thus can not be used for directly replacement sugar industry without
The caramel syrup of sucrose, therefore there are no develop a kind of caramel syrupy product of low sugar currently on the market.
In conclusion there is still a need for a kind of sweet taste qualities and functional excellent caramelized flavor sweetener product for this field.
Invention content
According to a first aspect of the present invention, a kind of caramelization composition containing mogroside is provided, it includes：
(1) Fructus Monordicae extract contains sweet Momordica grosvenori glycoside in the Fructus Monordicae extract；
(2) one or more in water-soluble dietary fiber and sugar alcohol；
Wherein, the ratio of the Fructus Monordicae extract in the composition is 0.1%-95% by weight, and its
Described in composition be caramelization composition.
In one preferred embodiment, sweet Momordica grosvenori glycoside and protein are contained in the Fructus Monordicae extract, wherein
The weight ratio of protein and sweet Momordica grosvenori glycoside is 1:10 or less.
In one preferred embodiment, ratio of the Fructus Monordicae extract in caramelization composition is selected from by weight
Range below：0.1%-95%, 0.1%-85%, 0.1%-60%, 0.1%-55%, 0.1%-50%, 0.1%-45%,
0.1%-40%, 0.1%-35%, 0.1%-30%, 0.1%-25%, 0.1%-20%, 0.1%-15%, 0.1%-10%,
0.1%-5%, 0.1%-4%, 0.1%-3%, 0.1%-2% or 0.1%-1% or range selected from the following：0.5%-
95%, 0.5%-85%, 0.5%-60%, 0.5%-55%, 0.5%-50%, 0.5%-45%, 0.5%-40%, 0.5%-
35%, 0.5%-30%, 0.5%-25%, 0.5%-20%, 0.5%-15%, 0.5%-10%, 0.5%-5%, 0.5%-
4%, 0.5%-3%, 0.5%-2%, 0.5%-1% or range selected from the following：1%-95%, 1%-85%, 1%-
60%, 1%-55%, 1%-50%, 1%-45%, 1%-40%, 1%-35%, 1%-30%, 1%-25%, 1%-20%,
1%-15%, 1%-10% or 1%-5%.
In another preferred embodiment, the Fructus Monordicae extract is obtained by the method comprised the steps of：
(1) by the Siraitia grosvenorii dry feedstock and water addition container after crushing, under the stirring of side,Lower heat treatment It is cooled toIt is filtered to remove residue, then is filtered with filter cartridge type filter, extract is obtained, is added
Protease,Lower stirring carries out enzymatic treatment
(2) enzymatic treatment liquid is handled with synthetic resin or large aperture adsorption resin, is with mass fraction firstNaOH aqueous solutions activation process is carried out by resin column, then with water be by resin column, then with mass fractionH2SO4Then aqueous solution is washed with water again by resin column, then enzymatic treatment liquid is used by resin column
Water washing resin column is finally with volume fractionAlcoholic solution by resin column, obtain alcohol dissolution fluid, then alcohol is molten
Go out liquid and carry out vacuum concentration or film concentration progress concentration and recovery alcohol, obtained concentrate is filtered, dry, obtains arhat
Berry extract.
In one preferred embodiment, the Fructus Monordicae extract is obtained by the following method：
(1) by the Siraitia grosvenorii dry feedstock and water addition rustless steel container after crushing, under the stirring of side,It is lower to add
Heat treatmentIt is cooled toIt is filtered to remove residue, is filtered with filer element type filter pump, obtains extract,
Protease is added,Lower stirring carries out enzymatic treatment
(2) enzymatic treatment liquid is handled with synthetic resin or large aperture adsorption resin, is with mass fraction firstNaOH aqueous solutions activation process is carried out by resin column, then with water be by resin column, then with mass fractionH2SO4Then aqueous solution is washed with water again by resin column, then enzymatic treatment liquid is used by resin column
Water washing resin column is finally with volume fractionAlcoholic solution by resin column, obtain alcohol dissolution fluid, then alcohol is molten
Go out liquid and carry out vacuum concentration or film concentration progress concentration and recovery alcohol, obtained concentrate is filtered through accurate filter, dry, is obtained
Fructus Monordicae extract.
In one preferred embodiment, in the preparation method of above-mentioned Fructus Monordicae extract, protease is selected from silk
It is one or more in serine protease, thiol protease, metalloproteinases, aspartic protease；The alcoholic solution includes
But it is not limited to ethanol water；The weight/volume (kg/L) of Siraitia grosvenorii dry feedstock and water is between 1:40-1：10.
In a kind of preferred embodiment, the weight ratio of protein and sweet Momordica grosvenori glycoside is selected from the Fructus Monordicae extract
Range below：0.5:1000 to 1:10,1:1000 to 1:10,2:1000 to 1:10,5:1000 to 1:10,10:1000 to 1:
10,20:1000 to 1:10 or 50:1000 to 1:10.
In another preferred embodiment, the water-soluble dietary fiber is selected from the following one or more：Soybean is more
Sugar, pectin, natural gum, oligosaccharide (including but not limited to inulin and resistant dextrin), polydextrose and hemicellulose.
In another preferred embodiment, the sugar alcohol is selected from the following one or more：Glucitol, maltose
Alcohol, hydroxyl isomaltulose, D-sorbite, xylitol, antierythrite, lactitol, mannitol, arabitol.
In another preferred embodiment, the ratio of the water-soluble dietary fiber and sugar alcohol is by weight selected from following
Range：1:100 to 100:1,1:50 to 50:1,1:20 to 20:1,1:10 to 10:1.
In yet another preferred embodiment, the composition is the composition that caramelization has occurred by heating,
The heating is preferably heated 0.5-3 hours at 150-350 DEG C, and more preferable 200-250 DEG C is heated 1 hour.One preferred implementation
In mode, the composition is the composition that caramelization has occurred by being heated 0.5-3 hours at 150-350 DEG C.
In yet another preferred embodiment, the caramelization composition also contains water, to preferably solid content be made to contain
Amount is in 40-95%, and pol is at 40 ° -95 ° ((Brix))；More preferable solid content is in 55-85%, and pol is at 55 ° -85 °.
According to a second aspect of the present invention, the caramelization combination containing mogroside described in first aspect present invention is provided
The preparation method of object comprising following steps：
A following two ingredients) are mixed to get complex composition：
(1) Fructus Monordicae extract contains sweet Momordica grosvenori glycoside in the Fructus Monordicae extract；
(2) one or more in water-soluble dietary fiber and sugar alcohol；
Wherein, the ratio of the Fructus Monordicae extract in the composition is 0.1%-95% by weight；
B) by step A) heating of obtained complex composition brings it about caramelization, to obtain described containing Siraitia grosvenorii
The caramelization composition of sweet tea glycosides.
In one preferred embodiment, it is that heating 0.5-3 is small at 150-350 DEG C that the heating, which brings it about caramelization,
When, more preferable 180-300 DEG C is heated 0.5-2 hours, and most preferably 200-250 DEG C is heated 1-1.5 hours.
In another preferred embodiment, sweet Momordica grosvenori glycoside and protein are contained in the Fructus Monordicae extract,
Wherein the weight ratio of protein and sweet Momordica grosvenori glycoside is 1:10 or less.
In another preferred embodiment, above-mentioned preparation method further includes step C)：In the caramelization group that step B is obtained
It closes and water is added in object to adjust the content of solid content and the pol of composition.It is highly preferred that the caramelization group obtained in step B
It closes and water is added in object to adjust solid content in 40-95%, pol is at 40 ° -95 °；Most preferably solid content is in 55-
85%, pol is at 55 ° -85 °.
According to a third aspect of the present invention, the caramelization combination containing mogroside described in first aspect present invention is provided
Purposes of the object in the production and/or processing of food, drug, health products or cosmetics.
According to a fourth aspect of the present invention, it provides comprising the caramelization containing mogroside described in first aspect present invention
Food, drug, health products or the cosmetics of composition.
According to the present invention, by mogroside and water-soluble dietary fiber, sugar alcohol etc. according to a certain percentage hybrid modulation at
The composition heating caramelization is obtained the low sugar containing mogroside point, the caramelization group of caramelized flavor by complex composition
Object is closed, the caramelization composition or adds the caramel syrup that water is modulated into the caramelization composition, food or medicine can be covered
The contained bitter taste of product etc. itself, miscellaneous taste and the offending flavor such as persist rear taste, while solid sense and plentiful can be increased again
Sense, therefore be a kind of not only with good sweet taste quality and but also with the caramel product of low sugar part property, sugar only has sand
Sugared origin caramel syrup 1% hereinafter, heat also only have 5kcal/100g, be 1.5% or less granulated sugar origin caramel.The present invention
Caramelization composition have a variety of applications, including but not limited to be used as sweetener, corrigent or flavour enhancer be applied to food
In product, drug, health products and cosmetics.
It is further elaborated on the present invention below with reference to specific implementation mode, but these are illustrated just for the sake of making this
Field technology personnel more fully understand and implement the present invention, do not do any type of limitation to the present invention.Unless otherwise indicated,
Otherwise all scientific and technical terms used herein have belonging to the present invention and the those skilled in the art of correlative technology field are logical
The meaning understood.It is such as not particularly illustrated, percentage and ratio are weight ratio.Unless otherwise instructed, pol list herein
Position is Brix.What technical characteristic or different piece herein described in the different embodiment of the present invention described
The features such as technical characteristic, including but not limited to numerical value can be freely combined and form new technical characteristic and technical side
Case, range of these combinations without departing from this paper original descriptions.
Specific implementation mode
Caramel syrup is usually to be heated at a temperature of 180-190 DEG C with water and sucrose (white granulated sugar, soft white sugar, brown sugar etc.),
It is allowed to caramelization, is added water made of modulation.It is that band is somewhat bitter in sweet tea that caramel syrup, which has the fragrant and sweet flavor of unique caramel, mouthfeel,
Taste, heat 400kcal/100g, 100% sugared part can be used as caramelized flavor conditioning agent in the food such as light refreshments,
It can be used as moisturizer in the heart in baking point.
Although the caramel syrup made of sucrose has the taste of unique pleasant, due in recent years to obesity
With the worry of the healthy aspect such as decayed tooth, people start more to wish to replace using low sugar, sweetener low in calories in food
Research and development for sucrose, therefore the various high sweeteners or glycitols for substituting sucrose are constantly promoting.Xylitol etc.
Product, a maximum problem are cannot to be used in the food such as cake bread as sucrose and bring distinctive flavor and mouth
Sense.And these most sweeteners are all chemical industry synthesis products, are not pure natural sweeteners.
Mogroside substance has non-aggressive, non-metabolic, sweet taste as a kind of natural high-intensity sweeteners
Many advantages, such as similar with sucrose.But currently marketed sweet Momordica grosvenori glycoside sweetener also has many deficiencies.Existing market
The momordica grosvenori product of upper circulation is broadly divided into two classes, is directly dried and is crushed into powder one is the hot-water extraction liquid of Siraitia grosvenorii,
One is Siraitia grosvenorii extract refining processing powder-products (passing through refinement treatment with hot water extracting solution).Siraitia grosvenorii extracts powder production
Product, due to heating, the ingredients such as protein contained in Siraitia grosvenorii thermal denaturation and become brown, so color is deeper, and
The quality of sweet taste and functional aspect are greatly lowered, and sugariness also only has 2-4 times of sucrose, therefore are difficult to be widely available in food
Using.The exquisite powder of Siraitia grosvenorii extraction, usually mogroside content are applied in 20-60% mainly as food additives
In field of food.But such momordica grosvenori sweetening agent, it can bring bitter taste and Chinese medicine stink etc. no when being used in food
Pleasant sweetness profile, therefore its use scope is also very restricted.In addition, sweet Momordica grosvenori glycoside and other a variety of Gao Tian
It is the same to spend sweetener, caramelization cannot occur as sucrose when heated, so it is low for producing directly to substitute sucrose
Sugared content and the syrup with caramelized flavor.
Without wishing to be bound by any theory, the present inventor has found under study for action, the sweet taste product of existing Fructus Monordicae extract product
Matter and functional low reason have prodigious relationship with a large amount of Protein components are contained in Fructus Monordicae extract product.
However due to needing the polarity of sweet Momordica grosvenori methods of glycosides that the Protein components being removed and needs are recovered in Siraitia grosvenorii
The chemical property such as (ability for being dissolved in water), molecular weight are very close, so to obtain the arhat of extremely low protein content
Fruit sweet tea glycoside product is extremely difficult.It is repeatedly repeatedly tested by the present inventor, film process and enzyme is used to Siraitia grosvenorii extracting solution
The method that treatment technology is combined, i.e., a kind of immobilization ferment embrane method make recycling purpose ingredient sweet Momordica grosvenori glycoside obtain height
It refining and purifies, the protein of ferment itself will not be mixed into final products, therefore protein content is effectively removed,
Generally the 10% of sweet tea glycoside content is can reach hereinafter, can preferably reach the 1% or 2% of sweet tea glycoside content hereinafter, very good
In the case of can reach the one thousandth of sweet tea glycoside content or less.It this method and is carried by the mogroside that this method obtains
Object is taken to can be found in Chinese Patent Application No. 201610183764.8 and 201610183847.7 (disclosing).The two applications are complete
During the content of text is totally incorporated herein by reference.
On the basis of above-mentioned two content of the patent, the present inventor is by further research it was unexpectedly observed that will
Sweet Momordica grosvenori glucoside extract is equipped with other sweet ingredients again according to a certain percentage, the food of obtained compound sweetener and its making
The taste and flavor of product has qualitative leap compared with existing product, and the content of this discovery will be disclosed in and the application same time
In the patent application of another entitled " mogroside complex composition and its application " submitted.Further unexpectedly, it sends out
Existing compound sweetener can generate caramelization phenomenon when heated, therefore the obtained caramel syrup containing mogroside is not only
Sugar content is low (be free of sucrose), and sweet taste quality, flavor taste and the functional caramel syrup with sucrose making be not in phase
Under.Inventor completes the present invention on the basis of finding herein.It is without wishing to be bound by any theory, Fructus Monordicae extract and water solubility
The compounding of dietary fiber may impart the present composition can caramelization characteristic.
According to a first aspect of the present invention, a kind of caramelization composition containing mogroside is provided, it includes：
(1) Fructus Monordicae extract contains sweet Momordica grosvenori glycoside in the Fructus Monordicae extract；
(2) one or more in water-soluble dietary fiber and sugar alcohol；
Wherein, the ratio of the Fructus Monordicae extract in the composition is 0.1%-95% by weight, and its
Described in composition be caramelization composition.
In one preferred embodiment, a kind of caramelization composition containing mogroside is provided, it includes：
(1) Fructus Monordicae extract contains sweet Momordica grosvenori glycoside and protein, wherein protein in the Fructus Monordicae extract
Weight ratio with sweet Momordica grosvenori glycoside is 1:10 or less；
(2) one or more in water-soluble dietary fiber and sugar alcohol；
Wherein, the ratio of the Fructus Monordicae extract in the composition is 0.1%-95% by weight, and its
Described in composition be caramelization composition.
In another preferred embodiment, ratio of the Fructus Monordicae extract in caramelization composition is selected by weight
From range below：0.1%-95%, 0.1%-85%, 0.1%-60%, 0.1%-55%, 0.1%-50%, 0.1%-
45%, 0.1%-40%, 0.1%-35%, 0.1%-30%, 0.1%-25%, 0.1%-20%, 0.1%-15%, 0.1%-
10%, 0.1%-5%, 0.1%-4%, 0.1%-3%, 0.1%-2% or 0.1%-1% or range selected from the following：
0.5%-95%, 0.5%-85%, 0.5%-60%, 0.5%-55%, 0.5%-50%, 0.5%-45%, 0.5%-40%,
0.5%-35%, 0.5%-30%, 0.5%-25%, 0.5%-20%, 0.5%-15%, 0.5%-10%, 0.5%-5%,
0.5%-4%, 0.5%-3%, 0.5%-2%, 0.5%-1% or range selected from the following：1%-95%, 1%-85%,
1%-60%, 1%-55%, 1%-50%, 1%-45%, 1%-40%, 1%-35%, 1%-30%, 1%-25%, 1%-
20%, 1%-15%, 1%-10% or 1%-5%.
In particularly preferred embodiment, ratio of the Fructus Monordicae extract in caramelization composition is selected by weight
From range below：0.1%-60%, 0.1%-55%, 0.1%-50%, 0.1%-45%, 0.1%-40%, 0.1%-
35%, 0.1%-30%, 0.1%-25%, 0.1%-20%, 0.1%-15%, 0.1%-10%, 0.1%-5%, 0.1%-
4%, 0.1%-3%, 0.1%-2% or 0.1%-1% or range below：0.5%-60%, 0.5%-55%,
0.5%-50%, 0.5%-45%, 0.5%-40%, 0.5%-35%, 0.5%-30%, 0.5%-25%, 0.5%-20%,
0.5%-15%, 0.5%-10%, 0.5%-5%, 0.5%-4%, 0.5%-3%, 0.5%-2%, 0.5%-1%, or
Range below：1%-60%, 1%-55%, 1%-50%, 1%-45%, 1%-40%, 1%-35%, 1%-30%,
1%-25%, 1%-20%, 1%-15%, 1%-10% or 1%-5%.In these particularly preferred embodiments, obtain
Compound sweetener and its taste and flavor of food of making have qualitative leap compared with existing product.
The caramelization composition or caramel syrup that the present invention contains mogroside be will contain Fructus Monordicae extract and/
Or the sweeteners composition of water-soluble dietary fiber, and/or sugar alcohol is by heating prepared by caramelization occurs.It is described to add
Thermal process is not limited to specific temperature and time, as long as can suitably make sweeteners composition that caramelization occur, that is, becomes
It is glop or solid-like for thick liquid, after being cooled to room temperature, and has in sweet tea the slightly caramelized flavor of bitter taste.One
In a preferred embodiment, it refers to being heated 0.5-3 hours at 150-350 DEG C that the process, which heats and carries out caramelization, more excellent
180-300 DEG C is selected to heat 0.5-2 hours, most preferably 200-250 DEG C is heated 1-1.5 hours.
A certain amount of water can be also added in the caramelization composition of the present invention in use, to be made with certain solid content
The caramel syrup of content and pol (pol unit herein is Brix).Therefore, in a preferred embodiment, the coke
Saccharification composition also contains water, and to preferably make solid content in 40-95%, pol is at 40 ° -95 ° (Brix)；It is more preferably solid
Shape object content is in 55-85%, and pol is at 55 ° -85 ° (Brix).
Term " sweet Momordica grosvenori glycoside " herein refers to such as this field skill without " mogroside " when illustrating
The substance being present in Fructus Monordicae extract known to art personnel, including but not limited to momordica glycoside V, mogroside
IV, 11_ epoxy momordica glycoside V and Simon glycosides 1.According to the difference of extracting method, the sweet tea glycoside that specifically contains in extract
Substance may be different, but this does not influence the implementation of the present invention, can contain in the Fructus Monordicae extract that the present invention uses a kind of or more
The specific mogroside of kind, such as momordica glycoside V can be wherein contained only, or contain momordica glycoside V and mogroside
IV, or contain momordica glycoside V, mogroside IV, 11_ epoxy momordica glycoside V and Simon glycosides 1 simultaneously.
" Fructus Monordicae extract " used in the present invention can contain Siraitia grosvenorii by what any suitable method obtained
The Fructus Monordicae extract of sweet tea glycosides.The amount of protein is relatively low so that Fructus Monordicae extract is used as sweetener preferably wherein
When do not bring the smells such as unacceptable bitter taste, astringent taste, such as protein and sweet Momordica grosvenori glycoside weight ratio 1:10 hereinafter,
Such as 2:100 hereinafter, 1:100 hereinafter, or 1:1000 hereinafter, for example, protein and sweet Momordica grosvenori in the Fructus Monordicae extract
The weight ratio of glycoside can be with range selected from the following：1:10000 to 1:10,0.5:1000 to 1:10,1:1000 to 1:10,2:
1000 to 1:10,5:1000 to 1:10,10:1000 to 1:10,20:1000 to 1:10,50:1000 to 1:10,1:10000 to 1:
100,1:10000 to 2:100,1:10000 to 1:1000,1:1000 to 1:100 or 1:1000 to 2:100.Preferred embodiment
In, mixed when lower protein content can be effectively removed mogroside as sweetener in Fructus Monordicae extract
Bitter taste, astringent taste and taste of traditional Chinese medicine.
In one preferred embodiment, the Fructus Monordicae extract used in the present invention is according to Chinese Patent Application No.
201610183764.8 and/or method described in 201610183847.7 obtains.Specifically, the Fructus Monordicae extract
It can be obtained by the following method：
(1) by after crushing Siraitia grosvenorii dry feedstock and water be added the preferred rustless steel container of container in, side stirring under,Lower heat treatmentIt is cooled toIt is filtered to remove residue, then was carried out with filer element type filter pump
Filter obtains extract, and protease is added,Lower stirring carries out enzymatic treatment
(2) enzymatic treatment liquid is handled with synthetic resin or large aperture adsorption resin, is with mass fraction firstNaOH aqueous solutions activation process is carried out by resin column, then with water be by resin column, then with mass fractionH2SO4Then aqueous solution is washed with water again by resin column, then enzymatic treatment liquid is used by resin column
Water washing resin column is finally with volume fractionAlcoholic solution such as ethanol water by resin column, obtain alcohol
Dissolution fluid, then alcohol dissolution fluid is subjected to vacuum concentration or film concentration progress concentration and recovery alcohol, obtained concentrate is through filter mistake
Filter, it is dry, obtain Fructus Monordicae extract.
In one preferred embodiment, in the preparation method of above-mentioned Fructus Monordicae extract, protease is selected from silk
It is one or more in serine protease, thiol protease, metalloproteinases, aspartic protease；The alcoholic solution includes
But it is not limited to ethanol water；The weight/volume (kg/L) of Siraitia grosvenorii dry feedstock and water is between 1:40-1：10, such as 1:
20。
Can also include as described in Chinese patent application 201610183764.8 in above-mentioned mogroside extracting method
Purification step fills storng-acid cation exchange resin in resin column, using the same more resin columns being connected in series with,
Eluent isEthanol water, with constant displacement pump to be recycled to columns in series, circulation timeInspection
Device setting is surveyed to existThe exit of resin column carries out under two kinds of wavelength of UV 203nm and UV 280nm
Continuous detection observation.Those skilled in the art can refer to the institute described in 201610183764.8 and/or 201610183847.7
There are technology contents, to prepare Fructus Monordicae extract for use in the present invention, but is carried by Siraitia grosvenorii prepared by above-mentioned two application
It is preferred embodiment for use in the present invention to take object, and Fructus Monordicae extract for use in the present invention is not limited to pass through above-mentioned two
The Fructus Monordicae extract that the method for application obtains, but the Fructus Monordicae extract obtained by any appropriate method can be used,
And it is preferred that the ratio of protein and mogroside substance is relatively low in extract, to make Fructus Monordicae extract not have, base
This is without or containing the offensive odours such as the bitter taste astringent taste that is reduced.
In one preferred embodiment, ratio of the Fructus Monordicae extract of the present invention in caramelization composition is selected by weight
From range below：0.1%-95%, 0.1%-85%, 0.1%-60%, 0.1%-55%, 0.1%-50%, 0.1%-
45%, 0.1%-40%, 0.1%-35%, 0.1%-30%, 0.1%-25%, 0.1%-20%, 0.1%-15%, 0.1%-
10%, 0.1%-5%, 0.1%-4%, 0.1%-3%, 0.1%-2% or 0.1%-1% or range selected from the following：
0.5%-95%, 0.5%-85%, 0.5%-60%, 0.5%-55%, 0.5%-50%, 0.5%-45%, 0.5%-40%,
0.5%-35%, 0.5%-30%, 0.5%-25%, 0.5%-20%, 0.5%-15%, 0.5%-10%, 0.5%-5%,
0.5%-4%, 0.5%-3%, 0.5%-2%, 0.5%-1% or range selected from the following：1%-95%, 1%-85%,
1%-60%, 1%-55%, 1%-50%, 1%-45%, 1%-40%, 1%-35%, 1%-30%, 1%-25%, 1%-
20%, 1%-15%, 1%-10% or 1%-5%.
All numberical ranges herein include two boundary values, and include the integer value in the numberical range,
Include to refer to 2%, 3% and 4% when individually being referred to equally just as each integer value, such as referring to 1%-5%.
" water-soluble dietary fiber " that can be used in the present invention includes being capable of all can be dissolved in suitable for the present invention
The diet fiber of water, including but not limited to soybean polyoses, pectin, natural gum, oligosaccharide, polydextrose and certain hemicelluloses.
Oligosaccharide for example includes but not limited to oligofructose, galactooligosaccharide, soyabean oligosaccharides, resistant dextrin, inulin (such as jerusalem artichoke
Powder, witloof powder) etc..
Sugar alcohol used in the present invention is also not necessarily limited to specific sugar alcohol, such as including but not limited to below a kind of or more
Kind：Glucitol, maltitol, hydroxyl isomaltulose, D-sorbite, xylitol, antierythrite, lactitol, mannitol, arabinose
Alcohol.
The ratio of water-soluble dietary fiber and sugar alcohol can be range selected from the following by weight：1:100 to 100-1,
1:50 to 50:1,1:20 to 20:1,1:10 to 10:1, such as 50:49、1:1、1:2、1:10、1:20、1:50、50:1、20:1、
10:1、2:1 etc..In the specific implementation, when such as applied to specific purpose, the those skilled in the art in field of the present invention are not difficult to lead to
It crosses limited experiment and reasonably determines the type sum number of the water-soluble dietary fiber and/or sugar alcohol that can be used in the present invention
Amount.
The preparation method of the present invention also provides the as described above caramelization composition containing mogroside comprising
Following steps：
A following two ingredients) are mixed to get complex composition：
(1) Fructus Monordicae extract contains sweet Momordica grosvenori glycoside in the Fructus Monordicae extract；
(2) one or more in water-soluble dietary fiber and sugar alcohol；
Wherein, the ratio of the Fructus Monordicae extract in the composition is 0.1%-95% by weight；
B) by step A) heating of obtained complex composition brings it about caramelization, to obtain described containing Siraitia grosvenorii
The caramelization composition of sweet tea glycosides.
In one preferred embodiment, the preparation of the caramelization composition as described above containing mogroside is provided
Method comprising following steps：
A following two ingredients) are mixed to get complex composition：
(1) Fructus Monordicae extract contains sweet Momordica grosvenori glycoside and protein, wherein protein in the Fructus Monordicae extract
Weight ratio with sweet Momordica grosvenori glycoside is 1:10 or less；
(2) one or more in water-soluble dietary fiber and sugar alcohol；
Wherein, the ratio of the Fructus Monordicae extract in the composition is 0.1%-95% by weight；
B) by step A) heating of obtained complex composition brings it about caramelization, to obtain described containing Siraitia grosvenorii
The caramelization composition of sweet tea glycosides.
" complex composition " refers to by Fructus Monordicae extract and other compositions phase such as water-soluble dietary fiber
The composition being mixed to get.
As described above, heating process is not limited to specific temperature and time, as long as can suitably make sweeteners
Caramelization occurs for composition, that is, becomes thick liquid, is glop or solid-like after being cooled to room temperature, and have in sweet tea
The slightly caramelized flavor of bitter taste.In one preferred embodiment, it refers in 150-350 that the process, which heats and carries out caramelization,
DEG C heating 0.5-3 hour, it is more preferable 180-300 DEG C heat 0.5-2 hours, most preferably 200-250 DEG C heating 1 hour.
In one embodiment, above-mentioned preparation method further includes step C)：Add in the caramelization composition that step B is obtained
Enter water to adjust the content of solid content and the pol of composition.Preferably, it is added in the caramelization composition that step B is obtained
Water is to adjust solid content in 40-95%, and pol is at 40 ° -95 °；In 55-85%, pol exists more preferable solid content
55°-85°.Water is added in caramelization composition and obtains the caramel syrup with suitable solid content and pol.
The present invention also provides above-mentioned caramelization composition or caramel syrup food, drug, health products or cosmetics life
Purposes in production and/or processing.The caramelization composition or caramel syrup of the present invention can be advantageously applied to the life of various food
Production and processing in, including but not limited to various solids and liquid food, for example, beverage, wine, confectionery (including chocolate, pudding,
Jelly, red bean jelly etc.), all kinds of biscuits, bread, cake and other kinds dessert.It is also required to addition sweetener in many drugs or rectifys
Taste agent, therefore the composition of the present invention can be also suitably used in each similar drug, especially needs such as drug of diabetic
In the drug of low sugar contents.The composition of the present invention applies also in health products, be especially used to lose weight, lipid-loweringing etc. need it is low
In the health products of sugared content.The composition of the present invention can be also suitably used in cosmetics to play the role of flavoring or moisturizing.
Therefore, the present invention also correspondingly provides food, the medicine for including hereinbefore caramelization composition or caramel syrup
Product, health products or cosmetics.It can need also to contain other according to respective in these food, drug, health products or cosmetics
Ingredient, such as in drug in addition to containing active constituent and as the present composition of sweetener can also contain filling
Agent, colorant, disintegrant etc..
Using Fructus Monordicae extract, it is preferable to use eliminating the mogroside of bitter taste, astringent taste and taste of traditional Chinese medicine in the present invention
Extract mixes with modulation such as water-soluble dietary fiber and sugar alcohols and compound sweetener composition is made, then makes the composition
Caramelization and obtain sugar content it is low and with caramelized flavor mouthfeel product.The caramel composition and/or caramel of the present invention
Syrup can substitute makes the caramel syrup of coming by sucrose/granulated sugar originally, for colouring, moisturizing and offer sweet taste.The present invention
Low sugar part syrup, there is low in calories, low sugar content and higher sugariness and sweet taste more plentiful and with solid sense
In addition quality also has the characteristic for being not easy crystallization and good food moisture-keeping functions.Therefore the present invention caramel composition and/
Or caramel syrup is very suitable for applying in higher to sweet taste quality requirements while more demanding sugariness again food, and require
In the food of moisturizing and the mellow sense of embodiment.
The terms "include", "comprise" and " containing " in the application context can be used interchangeably, and be covered simultaneously
" Consists of " this statement.
Below in conjunction with specific embodiment, the present invention is further explained.It should be understood that these embodiments are merely to illustrate this hair
It is bright without limiting the scope of the invention in any way.The scope of the present invention is limited only by the accompanying claims.This field
Technical staff can without departing from the spirit and scope of the present invention make the present invention after having read present disclosure
A variety of modifications and changes, these modifications and changes are all considered as the equivalent form of embodiment of the present invention and fall the present invention's
In range.Unless otherwise instructed, material, reagent or the instrument used in embodiment is bought by commercial sources, the reality used
Testing program can be completed by this field standard experimental procedure.
Embodiment
Embodiment 1 prepares caramelization composition
According to described in Chinese Patent Application No. 201610183764.8 and/or 201610183847.7 method or according to
This specification method as described above prepares and detects sweet Momordica grosvenori glucoside extract, and the content of protein is through measuring in extract
Less than 1%.Then sweet Momordica grosvenori glucoside extract is carried out mixing compounding with water-soluble dietary fiber and sugar alcohol with following weight ratio：
Sweet Momordica grosvenori glucoside extract 1%, water-soluble dietary fiber 90%, sugar alcohol 9%.Water-soluble dietary fiber is chosen resistant dextrin, is gathered
One or both of glucose, inulin, sugar alcohol choose one or both of antierythrite, xylitol and maltitol.It will
Obtained compounding mixture heats 1.5 hours at 200 DEG C, is allowed to caramelization, obtains caramelization composition.
Then water is added in caramelization composition and adjusts solid content to 75%, 70 ° or so of pol (Brix), as
Sucrose free low sugar divides caramelized flavor syrup.
Obtained caramelization composition and caramelized flavor syrup without bitter taste, miscellaneous taste there is salubrious nothing to continue rear sweet tea
Good sweet taste quality, the solid sense with common granulated sugar origin caramel syrup and plentiful body-sensing.
By the low sugar of the present embodiment divide caramel syrup and the caramel syrup of commercially available granulated sugar origin respectively according to 5% aqueous solution
After dilution, 20 people is convened to carry out sensory evaluation.The results show that the product of the present embodiment has salubrious and oiliness good sweet taste product
Matter, the flavor with the conventional caramel syrup of granulated sugar origin are in no way inferior compared to person of outstanding talent.Specific evaluation result see the table below 1.
1. low sugar of the present invention of table divides the evaluation comparison of the sweet taste of caramel syrup and granulated sugar origin caramel syrup
The low sugar of embodiment 2 divides caramel syrup to make low-sugar biscuit
Salt-free butter 24g, pulp is beaten, yolk 4.7g is added, such as the Siraitia grosvenorii of non-caramelization prepared by embodiment 1
Sweet tea glycosides compounds mixture (substitute white granulated sugar use) 20g, and low sugar prepared by embodiment 1 divides caramelized flavor syrup 8g, essence 0.2g, lemon
Lemon juice 0.1g, is uniformly mixed each ingredient, adds thin power flour 48.5g, salt 0.2g, yeast powder 0.3g, adds in three times
Enter to be gently mixed uniformly mixed, places the flour agglomerate compacting after the curing of 1 hour, obtained in refrigerator and extend into thick flat of 5mm
Face is molded by the mold shape of biscuit, is put into fire up and down and low sugar part is made to be toasted 13-15 minutes in 170 DEG C of oven
Biscuit.
The low-sugar biscuit made with the low sugar caramel syrup for implementing 1, there is caramelized flavor, without bitter taste, miscellaneous taste, has good
Sweet taste quality, and have better moisturizing moisture-proof function and mellow mouthfeel, with sucrose modulate made of biscuit phase
Than person of outstanding talent is in no way inferior.
The low sugar of embodiment 3 divides caramel syrup to make low sugar pudding
Whole egg 230g is added and as the mogroside compounding of non-caramelization prepared by embodiment 1 mixes in milk 630g
After object 140g mixing, heats, stir evenly at 60 DEG C, cool down at room temperature, make the moulding section raw material of pudding.105ml glass
In container, the low sugar caramel syrup 10g that makes in embodiment 1 is added, before ready-made pudding raw material 80g pour at leisure it is low
The upper surface of sugared caramel liquid syrup, not make two layers of mixing, be slowly added.Lid is covered, is fitted into the container of warm water heat preservation, 98 DEG C
Heating 5 minutes, then boiling in 10 minutes are put into refrigerator after slowly cooling down, that is, make the pudding of low sugar point.
The low sugar for dividing caramel syrup to make with the low sugar of embodiment 1 is distributed fourth, and caramel part and the upper part of molding are not
Containing bitter taste, miscellaneous taste, there is good sweet taste mouthfeel, the product with granulated sugar origin is in no way inferior compared to person of outstanding talent.
The preparation and evaluation of other caramelization compositions of embodiment 4
With reference to the method for embodiment 1, with following weight ratio by sweet Momordica grosvenori glucoside extract and water-soluble dietary fiber and sugar
Alcohol carries out mixing compounding：Sweet Momordica grosvenori glucoside extract 0.1%, water-soluble dietary fiber 66.6%, sugar alcohol 33.3%.Water-soluble meals
Eat fiber choose resistant dextrin, pectin, one kind in galactooligosaccharide, two or three, sugar alcohol choose D-sorbite, erythrose
One kind in alcohol, arabitol, two or three.
Obtained compounding mixture is heated into 3 hours at 180 DEG C, caramelization is allowed to, obtains caramelization composition.
Then water is added in caramelization composition and adjusts solid content to 50%, 55 ° or so of pol (Brix), as
Sucrose free low sugar divides caramelized flavor syrup.
Obtained caramelization composition and caramelized flavor syrup without bitter taste, miscellaneous taste there is salubrious nothing to continue rear sweet tea
Good sweet taste quality, the solid sense with common granulated sugar origin caramel syrup and plentiful body-sensing.
The preparation and evaluation of other caramelization compositions of embodiment 5
With reference to the method for embodiment 1, with following weight ratio by sweet Momordica grosvenori glucoside extract and water-soluble dietary fiber and sugar
Alcohol carries out mixing compounding：Sweet Momordica grosvenori glucoside extract 10%, water-soluble dietary fiber 30%, sugar alcohol 60%.Aqueous soluble dietary is fine
Dimension choose resistant dextrin, pectin, one kind in galactooligosaccharide, two or three, sugar alcohol choose D-sorbite, antierythrite,
One kind in arabitol, two or three.
Obtained compounding mixture is heated into 1 hour at 250 DEG C, caramelization is allowed to, obtains caramelization composition.
Then water is added in caramelization composition and adjusts solid content to 75%, 70 ° or so of pol (Brix), as
Sucrose free low sugar divides caramelized flavor syrup.
Obtained caramelization composition and caramelized flavor syrup without bitter taste, miscellaneous taste there is salubrious nothing to continue rear sweet tea
Good sweet taste quality, the solid sense with common granulated sugar origin caramel syrup and plentiful body-sensing.
The preparation and evaluation of other caramelization compositions of embodiment 6
With reference to the method for embodiment 1, with following weight ratio by sweet Momordica grosvenori glucoside extract and water-soluble dietary fiber and sugar
Alcohol carries out mixing compounding：Sweet Momordica grosvenori glucoside extract 53%, water-soluble dietary fiber 10%, sugar alcohol 37%.Aqueous soluble dietary is fine
Dimension choose resistant dextrin, pectin, one kind in inulin, two or three, sugar alcohol choose D-sorbite, antierythrite, arabitol
In one kind, two or three.
Obtained compounding mixture is heated into 2 hours at 180 DEG C, caramelization is allowed to, obtains caramelization composition.
Then water is added in caramelization composition and adjusts solid content to 40%, 40 ° or so of pol (Brix), as
Sucrose free low sugar divides caramelized flavor syrup.
Obtained caramelization composition and caramelized flavor syrup without bitter taste, miscellaneous taste there is salubrious nothing to continue rear sweet tea
Good sweet taste quality, the solid sense with common granulated sugar origin caramel syrup and plentiful body-sensing.
The preparation and evaluation of other caramelization compositions of embodiment 7
With reference to the method for embodiment 1, with following weight ratio by sweet Momordica grosvenori glucoside extract and water-soluble dietary fiber and sugar
Alcohol carries out mixing compounding：Sweet Momordica grosvenori glucoside extract 95%, water-soluble dietary fiber 4.8, sugar alcohol 0.2%.Aqueous soluble dietary is fine
Dimension choose resistant dextrin, polydextrose, one kind in inulin, two or three, sugar alcohol choose D-sorbite, antierythrite, Ah
One kind in sugar alcohol, two or three.
Obtained compounding mixture is heated into 0.5 hour at 350 DEG C, caramelization is allowed to, obtains caramelization composition.
Then water is added in caramelization composition and adjusts solid content to 55%, 50 ° or so of pol (Brix), as
Sucrose free low sugar divides caramelized flavor syrup.
Obtained caramelization composition and caramelized flavor syrup without bitter taste, miscellaneous taste there is salubrious nothing to continue rear sweet tea
Good sweet taste quality, the solid sense with common granulated sugar origin caramel syrup and plentiful body-sensing.
Claims (10)
1. a kind of caramelization composition containing mogroside, it includes：
(1) Fructus Monordicae extract contains sweet Momordica grosvenori glycoside in the Fructus Monordicae extract；
(2) one or more in water-soluble dietary fiber and sugar alcohol；
Wherein, the ratio of the Fructus Monordicae extract in the composition is 0.1%-95%, and wherein institute by weight
It is caramelization composition to state composition.
2. caramelization composition as described in claim 1, which is characterized in that contain sweet Momordica grosvenori in the Fructus Monordicae extract
The weight ratio of glycoside and protein, wherein protein and sweet Momordica grosvenori glycoside is 1:10 or less.
3. caramelization composition as described in claim 1, which is characterized in that the composition also contains water to adjust solid content
Content and pol.
4. caramelization composition as described in claim 1, which is characterized in that the Fructus Monordicae extract is in caramelization composition
In ratio range selected from the following by weight：0.1%-85%, 0.1%-60%, 0.1%-55%, 0.1%-50%,
0.1%-45%, 0.1%-40%, 0.1%-35%, 0.1%-30%, 0.1%-25%, 0.1%-20%, 0.1%-15%,
0.1%-10%, 0.1%-5%, 0.1%-4%, 0.1%-3%, 0.1%-2% or 0.1%-1% are selected from the following
Range：0.5%-95%, 0.5%-85%, 0.5%-60%, 0.5%-55%, 0.5%-50%, 0.5%-45%, 0.5%-
40%, 0.5%-35%, 0.5%-30%, 0.5%-25%, 0.5%-20%, 0.5%-15%, 0.5%-10%, 0.5%-
5%, 0.5%-4%, 0.5%-3%, 0.5%-2%, 0.5%-1% or range selected from the following：1%-95%, 1%-
85%, 1%-60%, 1%-55%, 1%-50%, 1%-45%, 1%-40%, 1%-35%, 1%-30%, 1%-25%,
1%-20%, 1%-15%, 1%-10% or 1%-5%.
5. caramelization composition as claimed in claim 1 or 2, which is characterized in that the Fructus Monordicae extract by comprising with
The method of lower step obtains：
(1) by the Siraitia grosvenorii dry feedstock and water addition container after crushing, under the stirring of side,Lower heat treatment It is cooled toIt is filtered to remove residue, then is filtered with filter cartridge type filter, extract is obtained, egg is added
White catabolic enzyme,Lower stirring carries out enzymatic treatment
(2) enzymatic treatment liquid is handled with synthetic resin or large aperture adsorption resin, is with mass fraction first's
NaOH aqueous solutions carry out activation process by resin column, then are by resin column, then with mass fraction with water's
H2SO4Then aqueous solution is washed with water again by resin column, then resin is washed with water by resin column in enzymatic treatment liquid
Column is finally with volume fractionAlcoholic solution by resin column, obtain alcohol dissolution fluid, then alcohol dissolution fluid carried out true
Sky concentration or film concentration carry out concentration and recovery alcohol, and obtained concentrate is filtered, dry, obtains Fructus Monordicae extract.
6. the preparation method of the caramelization composition containing mogroside according to any one of the preceding claims, packet
Include following steps：
A following two ingredients) are mixed to get complex composition：
(1) Fructus Monordicae extract contains sweet Momordica grosvenori glycoside in the Fructus Monordicae extract；
(2) one or more in water-soluble dietary fiber and sugar alcohol；
Wherein, the ratio of the Fructus Monordicae extract in the composition is 0.1%-95% by weight；
B) by step A) heating of obtained complex composition brings it about caramelization, to obtain described containing mogroside
Caramelization composition.
7. method as claimed in claim 6, which is characterized in that the step B) in heating bring it about caramelization be
150-350 DEG C is heated 0.5-3 hours.
8. method as claimed in claims 6 or 7, which is characterized in that the method further includes step C)：It is obtained in step B
Water is added in caramelization composition to adjust the content of solid content and the pol of composition.
9. the caramelization composition containing mogroside as described in any one of claim 1-5 is in food, drug, health care
The production of product or cosmetics and/or the purposes in processing.
10. including food, the medicine of the caramelization composition containing mogroside as described in any one of claim 1-5
Product, health products or cosmetics.
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| WO2020131295A1 (en) * | 2018-12-17 | 2020-06-25 | Kachichian Warouj | Food composition and methods of making and using the same |
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Application publication date: 20181009 |