CN110897136A - Sweetening agent compound composition capable of keeping flavor of momordica grosvenori - Google Patents
Sweetening agent compound composition capable of keeping flavor of momordica grosvenori Download PDFInfo
- Publication number
- CN110897136A CN110897136A CN201911244723.5A CN201911244723A CN110897136A CN 110897136 A CN110897136 A CN 110897136A CN 201911244723 A CN201911244723 A CN 201911244723A CN 110897136 A CN110897136 A CN 110897136A
- Authority
- CN
- China
- Prior art keywords
- extract
- momordica grosvenori
- sweetener
- parts
- sweetening agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Images
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention discloses a sweetening agent compound composition for keeping the flavor of momordica grosvenori, which comprises the raw materials of momordica grosvenori sweetening agent, white dextrin, bitter inhibitor and functional extract; the bitterness inhibitor comprises adenosine monophosphate, ferulic acid, phosphatidic acid, tannic acid and zinc lactate; the functional natural extract comprises one or more of honeysuckle extract, roselle extract, mulberry leaf extract and coix seed extract. According to the invention, the compound raw materials and the bitter substances are competitively combined at the bitter receptor sites of tongue cells, so that the stimulation of the tongue to the bitter taste is greatly reduced, and the bitter taste brought to the oral cavity by the momordica grosvenori sweetening agent can be effectively masked. And by adding the functional extract, the special sweet taste of the momordica grosvenori is not influenced and shielded while the bitter taste is inhibited, the special flavor and the taste of the momordica grosvenori drink are kept, the application range and the field of the momordica grosvenori sweetening agent are expanded, and the product value of the momordica grosvenori sweetening agent is improved.
Description
Technical Field
The invention belongs to the field of food additives, relates to a sweetening agent compounding method, and particularly relates to a sweetening agent compound composition capable of keeping the flavor of momordica grosvenori.
Background
Fructus momordicae is a cucurbitaceae vine plant specially produced in Guangxi, has the effects of clearing heat and removing toxicity, relieving cough and reducing sputum, and can be used for treating hypertension and other diseases. The momordica grosvenori contains sweet substance momordica grosvenori sweet glycoside (saponin), is triterpene glucose glycoside, eat safe, sweetness is high, the characteristic such as being small of heat, the sweetness is 260 times of cane sugar, the heat is only 1/50 of cane sugar, have already extracted more than 20 different saponin compositions from momordica grosvenori at present, their difference is mainly that the aglycone 3 position and 24 position are connected the glucose sugar chain differently. Examining the relationship between the structure and taste of mogrosides, it can be found that the bitterness and sweetness of the taste are determined by the number of glucose residues linked by aglycon, and the relative sweetness of the saponin can only be changed by the different positions of the glucose residues on the sugar chain. Aglycone itself is bitter, while the total number of glucose residues linked at positions 3 and 24 of aglycone is 1-3, which is bitter (picroside), and saponins linked with 4-6 glucose are all strong sweet (dulcoside), and it is a mixture of saponins containing 4-6 glucose that is extracted from luo han guo and used as a sweetener. Particularly, the content of the mogroside V is the highest, and is generally 30-60% of the total amount, so that the mogroside V becomes the standard for measuring the quality of the momordica grosvenori.
A small amount of bitter saponins containing less glucose residues are inevitably generated in the production of the mogrosides, the bitter saponins are discarded as defective products or even waste, and a large amount of momordica grosvenoris cannot be ripe at the end of each year harvesting season under the influence of factors such as weather, plant nutrition consumption and the like to become so-called lingering fruits or bitter fruits, wherein the fruits contain a large amount of mogrosides IIEBitter saponin as main ingredient. This directly results in a Lo Han Guo sweetener with varying degrees of bitterness, especially in a more pronounced aftertaste.
At present, the main means of the processing method aiming at the bitter taste of the momordica grosvenori sweetening agent is planting management and fruit selection, and only a few reports are made on the processing method of the momordica grosvenori sweetening agent with heavier bitter taste.
CN108378341A discloses a compound natural sweetener composition, which is a composition of stevioside and stevia extract, luo han guo extract, glycyrrhizic acid and monoglucal, and has a great amount of sweet additives besides luo han guo extract, which can actually mask bitter taste, but because a great amount of other sweet components are added, the luo han guo extract, or luo han guo sweetener is only a small part of its formulation, the natural flavor of luo han guo itself is inevitably affected, and it can actually only be a compound sweetener composition, not a "luo han guo sweetener" composition in the true sense. Besides the sweet taste, the compounded product added with the high-potency sweetener generally shows the deterioration taste of bitter taste, metal taste, astringent taste, licorice and the like.
CN106072424A discloses a mogroside-based compound sweetener, which also adds many additives with sweetness, and although the bitter taste is suppressed, only provides a composition product with a taste similar to that of sucrose. Similarly, patent documents CN104996970A, CN104059959A, CN109890220A and CN103402374A all designed compositions added with sweet taste additives other than luo han guo, and inevitably inhibit the specific flavor of luo han guo while inhibiting bitter taste.
Although the sweetener composition disclosed in the above patent can suppress bitter taste, it inevitably has a suppressing or shielding effect on sweet taste, and for a product which is desired to obtain a specific flavor of Lo Han Guo, a complicated and expensive separation and purification method is still generally adopted to obtain a product with a flavor of Lo Han Guo. At present, a product with the special flavor of the momordica grosvenori is still not available, which is effective, simple, convenient and low in cost. Therefore, the development of a method capable of improving the taste of the bitter momordica grosvenori sweetener is very important, so that the taste and the taste of the momordica grosvenori sweetener are effectively improved, the application range and the field of the momordica grosvenori sweetener are expanded, and the product value of the momordica grosvenori sweetener is improved.
Disclosure of Invention
Aiming at the defects of bitter taste and astringent taste and poor mouthfeel of the momordica grosvenori sweetener composition in the prior art, the invention provides the momordica grosvenori sweetener composition. The inventor unexpectedly discovers that a certain amount of functional natural extract is added into the composition, so that the bitter taste is slightly influenced, the structure of mogroside substances is not damaged by various substances in the composition, and other tastes of other compound substances are reduced as much as possible, so that the taste and the mouthfeel of the momordica grosvenori sweetening agent are effectively improved, the application range and the field of the momordica grosvenori sweetening agent are expanded, and the product value of the momordica grosvenori sweetening agent is improved.
The technical scheme adopted by the invention is as follows: a sweetener compound composition for maintaining flavor of fructus Siraitiae Grosvenorii comprises fructus Siraitiae Grosvenorii sweetener, white dextrin, bitter taste inhibitor and functional extract, wherein the bitter taste inhibitor comprises adenosine monophosphate, ferulic acid, phosphatidic acid, tannic acid, and zinc lactate; the functional natural extract comprises one or more of honeysuckle extract, roselle extract, mulberry leaf extract and coix seed extract.
In a preferred technical scheme of the invention, the sweetener compound composition for maintaining the flavor of the momordica grosvenori comprises the following raw materials in parts by weight: 40-60 parts of momordica grosvenori sweetening agent, 2-7 parts of adenosine monophosphate, 3-9 parts of ferulic acid, 2-8 parts of phosphatidic acid, 1-3 parts of tannic acid, 2-6 parts of zinc lactate, 10-30 parts of white dextrin and 1-3 parts of natural functional extract; the functional natural extract comprises one or more of flos Lonicerae extract, calyx Hibisci Sabdariffae extract, folium Mori extract, and Coicis semen extract.
The momordica grosvenori sweetening agent is a momordica grosvenori sweetening agent product containing 25-90 wt% of stevioside V, and more preferably a momordica grosvenori sweetening agent product containing 30-60 wt% of stevioside V. Generally, the grosvenor momordica fruit sweetening agent products with the sweet glycoside V content of 30-60 wt% on the market are basically subjected to resin purification treatment, and due to insufficient purity and low content, the bitter taste is more remarkable, and the products with the specification on the market are dominant.
The product of the sweetener compound composition for keeping the flavor of the momordica grosvenori is liquid or solid, and the solid is more preferable. The raw material can be dried into solid, and is easier to dry in the subsequent drying process.
In a preferred technical scheme of the invention, the functional natural extract is a honeysuckle extract, a roselle extract, a mulberry leaf extract and a coix seed extract according to a mass ratio of 3-6: 2-4: 0-2: 0-2 of compounding.
In the above functional natural extract, preferably, the mass of the mulberry leaf extract and the coix seed extract is 15-30% of the total mass of the functional natural extract. When the functional natural extract is the compound mixture, a synergistic effect is generated, so that the bitter suppression effect of the momordica grosvenori sweetener is improved, the influence on the sweet taste is smaller, and finally the momordica grosvenori sweetener composition product with excellent taste and flavor is obtained.
The preparation of the functional natural extract is well known in the field, and is specifically prepared by leaching raw materials 10-40 times by weight with hot water at 30-100 ℃ as a solvent for 2-5 times, and concentrating or drying the obtained crude extract after solid-liquid separation. The solid-liquid separation is preferably carried out by passing through a screen and then passing through a ceramic membrane with the aperture of 0.45-0.7 mu m.
The second purpose of the invention is to provide a preparation method of the sweetener compound composition for keeping the flavor of the momordica grosvenori, which comprises the following steps: weighing the raw materials according to the formula, dissolving the raw materials in hot water, uniformly mixing to obtain a compound solution, drying and sieving to obtain the finished product.
Furthermore, the temperature of hot water in the raw material compounding is 30-70 ℃, and more preferably 40-60 ℃. The hot water with proper temperature is convenient for quickly dissolving the raw materials and is not easy to damage the structure of the raw materials due to high temperature.
Further, the drying is spray drying or vacuum drying. The inlet temperature of spray drying is 150-180 ℃, and the outlet temperature is 70-90 ℃. The temperature of vacuum drying is 60-85 ℃, more preferably 65-75 ℃, and the vacuum degree is-0.1 to-0.05 MPa. The spray drying is preferred, the spray drying speed is high, the drying time is short, the granularity is uniform, and the character is beautiful.
Furthermore, the sieving is performed by a sieve with 80-200 meshes, and more preferably 100-120 meshes. The particle size after sieving is more uniform, the character is more beautiful, and the product is more convenient to use.
The invention achieves the following beneficial effects:
1. according to the invention, the bitter taste of the momordica grosvenori sweetening agent can be effectively masked, the taste of the momordica grosvenori sweetening agent is improved and the acceptability is improved by compounding the specific bitter taste inhibitor and the natural product extract.
2. The inventors have unexpectedly discovered that the addition of a certain amount of functional extract not only masks the bitter taste, but also does not affect the sweet taste of the composition at different concentrations (0.1 wt%, 0.5 wt%, 1.0 wt%) of the effective sweet component of Lo Han Guo. Even at low concentrations of mogroside V as low as 0.1 wt%, the mouthfeel of the composition is not adversely affected, and the unique sweet mouthfeel is retained.
3. The method of the invention masks the bitter taste by acting on a specific receptor of taste buds, has no influence on the structure of the momordica grosvenori sweetening agent, and still maintains the original physiological function.
4. The method has the advantages of simple process route, low equipment requirement, wide practicability, easy large-scale production and high commercial value.
In conclusion, the compounding method provided by the invention can effectively improve the taste and mouthfeel of the momordica grosvenori sweetening agent, can still keep good mouthfeel and special flavor in a composition product with low mogroside V concentration, expands the application range and field of the momordica grosvenori sweetening agent, and improves the product value of the momordica grosvenori sweetening agent.
Drawings
FIG. 1 shows the evaluation results of bitter taste of the compounded composition obtained in example 1 diluted to different mogroside V concentrations.
FIG. 2 shows the evaluation results of the sweetness taste of the compounded composition obtained in example 1 diluted to different mogroside V concentrations.
FIG. 3 shows the results of the bitter taste evaluation of the compounded composition obtained in example 2 diluted to different mogroside V concentrations.
FIG. 4 shows the evaluation results of the sweetness taste of the compounded composition obtained in example 2 diluted to different mogroside V concentrations.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, specific embodiments thereof are described in detail below. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
The Lo Han Guo sweetener products used in the examples of the present invention are all from Hunan China biological resources, Inc. The functional natural extracts, namely the honeysuckle extract, the roselle extract and the mulberry leaf extract, and the coix seed extract are all from self-made, and the self-made method comprises the following steps:
extracting honeysuckle: placing dried flos Lonicerae in hot water 30 times its weight and 70 deg.C, leaching for 3 times, sieving with 80 mesh sieve to obtain crude extractive solution, sieving with 0.45 μm ceramic membrane to obtain clear solution, vacuum concentrating at 70 deg.C and-0.09 Mpa to 65birx, and spray drying at air inlet 160 deg.C and air outlet 80 deg.C to obtain the final product.
Extracting roselle: putting dry roselle into hot water with the weight of 25 times and the temperature of 60 ℃, leaching for 3 times, filtering by a 60-mesh filter screen to obtain a crude extract, then filtering by a 0.45-micron ceramic membrane to obtain a clear solution, putting the clear solution into a vacuum of 65 ℃ and 0.1Mpa, concentrating to 55birx, and carrying out spray drying at the air inlet of 140 ℃ and the air outlet of 70 ℃ to obtain the roselle.
Extracting mulberry leaves: placing dried folium Mori in hot water 30 times its weight and at 80 deg.C, leaching for 2 times, sieving with 60 mesh sieve to obtain coarse extractive solution, sieving with 0.45 μm ceramic membrane to obtain clear solution, vacuum concentrating at 70 deg.C under-0.09 Mpa to 64birx, and spray drying at air inlet 160 deg.C and air outlet 80 deg.C.
Extracting coix seeds: placing the crushed coix seeds in hot water with the weight of 25 times and the temperature of 60 ℃, leaching for 2 times, filtering by a 80-mesh filter screen to obtain a crude extract, adding high-temperature amylase with the solid content of 0.5%, stirring and performing enzymolysis for 2 hours at the temperature of 40 ℃, then passing through a 0.45-micron ceramic membrane to obtain a clear solution, placing the clear solution in a vacuum of 75 ℃ and-0.09 Mpa to be concentrated to 60birx, and performing spray drying at the air inlet temperature of 160 ℃ and the air outlet temperature of 80 ℃ to obtain the coix seed tea.
The evaluation method for the bitterness masking effect in the embodiment of the invention comprises the following steps:
1. screening and training of sensory analysts
Sensory evaluators were screened according to the regulations of GB/T16291.2-2010, and after training for taste sensitivity, 20 sensory evaluators (male and female halves) were finally screened to constitute a sensory evaluation panel.
2. Sensory evaluation method
The organoleptic analysts restricted the diet, especially foods that could seriously affect taste, within 1h before the start of the assessment experiment. For different taste tests, 10 most suitable sensory analysts in 20 groups were selected to set different concentrations of compound groups and corresponding control groups for sensory evaluation.
The test sample is divided into a compound group and a control group, wherein the compound group is a compound composition product obtained according to the formula in the embodiment, and the control group is a mogroside V sweetener product with the same specification in the compound composition. Respectively diluting the compound group and the control group into three concentrations of 0.1 wt%, 0.5 wt% and 1.0 wt% according to mogroside V, putting 10mL of solution to be evaluated into a disposable paper cup, putting the disposable paper cup in the mouth of a sensory evaluation person, staying for several seconds and spitting out, wherein the evaluation time interval is 20min, and the evaluation result is the average value of scores of 10 evaluation persons. Sensory evaluation criteria are shown in table 1.
The sweet taste test method comprises the steps of selecting a high-purity mogroside V (the purity is more than 98%) product, diluting the product to three concentrations of 0.1 wt%, 0.5 wt% and 1.0 wt%, asking sensory analysts to taste the product as a reference (namely, 10 full points), then diluting a compound group and a control group of the product to the same concentration, and asking sensory analysts to evaluate the flavor retention condition of the momordica grosvenori in the composition product. In order to avoid cross influence and inaccurate evaluation results, sensory evaluation personnel only evaluate products with the same concentration (three concentrations of 0.1 wt%, 0.5 wt% and 1.0 wt%).
TABLE 1 sensory evaluation criteria
3. Data processing
The data were subjected to baseline processing by Microsoft Excel and further to analysis of variance using SPSS 19.0 software.
Detailed Description
The invention is further illustrated by the following figures and examples, but it should be understood that the following detailed description is not to be taken in a limiting sense.
Example 1
1. Compounding: compounding raw materials by percentage of 60 parts of a grosvenor momordica fruit sweetening agent V30 product (the content of the sweet glycoside V is about 30%), 5 parts of adenosine monophosphate, 7 parts of ferulic acid, 8 parts of phosphatidic acid, 2 parts of tannic acid, 5 parts of zinc lactate, 27 parts of white dextrin, 0.8 part of honeysuckle extract, 0.6 part of roselle extract, 0.2 part of mulberry leaf extract and 0.2 part of coix seed extract, dissolving by hot water and uniformly mixing to obtain a compound solution;
2. and (3) drying: spray drying at an inlet temperature of 150-180 ℃ and an outlet temperature of 70-90 ℃;
3. sieving: the spray-dried material is screened by a 120-mesh screen to obtain a finished product;
4. sensory evaluation: dividing the sample into a compound combination control group, wherein the compound group is to respectively prepare 0.1 wt%, 0.5 wt% and 1.0 wt% of water solutions with different concentrations by using a mogroside V score for the screened finished product and uniformly stir the water solutions; the control group is the momordica grosvenori sweetener-V30, water is added, three aqueous solutions with different concentrations of 0.1 wt%, 0.5 wt% and 1.0 wt% are respectively prepared according to the momordica grosvenori glycoside V, the aqueous solutions are uniformly stirred, and the bitter taste and the sweet taste of the compound group and the control group are evaluated according to a sensory evaluation method, and the results are shown in table 1, fig. 1 and fig. 2.
TABLE 1
Example 2
1. Compounding: compounding raw materials by weight percentage of 40 parts of a grosvenor momordica fruit sweetening agent V50 product (the content of the sweet glycoside V is about 50%), 2 parts of adenosine monophosphate, 3 parts of ferulic acid, 5 parts of phosphatidic acid, 3 parts of tannic acid, 1 part of zinc lactate, 25 parts of white dextrin, 0.8 part of honeysuckle extract, 0.5 part of roselle extract, 0.2 part of mulberry leaf extract and 0.2 part of coix seed extract, dissolving with hot water and uniformly mixing to obtain a compound solution;
2. and (3) drying: vacuum drying at 75 deg.C and vacuum degree of-0.1 MPa.
3. Sieving: and crushing the vacuum-dried material, and screening the crushed material through a 100-mesh screen to obtain a finished product.
4. Sensory evaluation: dividing the sample into a compound combination control group, wherein the compound group is to respectively prepare 0.1 wt%, 0.5 wt% and 1.0 wt% of water solutions with different concentrations by using a mogroside V score for the screened finished product and uniformly stir the water solutions; the control group is a momordica grosvenori sweetener-V50, three aqueous solutions with different concentrations of 0.1 wt%, 0.5 wt% and 1.0 wt% are respectively prepared according to the mogroside V, and are uniformly stirred, and the compound combination control group evaluates the bitterness and the sweetness according to a sensory evaluation method, and the results are shown in Table 2, a graph 3 and a graph 4.
TABLE 2
Example 3
The method for preparing the sweet momordica grosvenori composition is the same as that in example 1, the difference is that the functional extracts in the compound formula in the step 1 are 1.2 parts of honeysuckle extract, 0.8 part of roselle extract, 0.3 part of mulberry leaf extract and 0.3 part of coix seed extract, the bitter taste and the sweet taste are evaluated according to the same method in example 1, and the results are shown in table 3.
TABLE 3
Example 4
The preparation method of the sweet momordica grosvenori composition is the same as that in example 1, the difference is that the functional extracts in the compound formula in the step 1 are 0.5 part of honeysuckle extract, 0.4 part of roselle extract, 0.1 part of mulberry leaf extract and 0.1 part of coix seed extract, the bitter taste and the sweet taste are evaluated according to the same method in example 1, and the results are shown in table 4.
TABLE 4
Example 5
The method for preparing the sweet composition of momordica grosvenori is the same as that in example 1, except that the functional extract in the compound formula in step 1 is 0.8 parts of honeysuckle extract, 0.6 parts of roselle extract and 0.4 parts of mulberry leaf extract, and the bitter taste and the sweet taste are evaluated according to the same method in example 1, and the results are shown in table 5.
TABLE 5
Example 6
The preparation method of the sweet momordica grosvenori composition is the same as that in example 1, except that the functional extract in the compound formula in step 1 is 0.8 parts of honeysuckle extract, 0.6 parts of roselle extract and 0.4 parts of coix seed extract, and the bitter taste and the sweet taste are evaluated according to the same method in example 1, and the results are shown in table 6.
TABLE 6
Example 7
The preparation method of the sweet momordica grosvenori composition is the same as that in example 2, the difference is that the functional extract in the compound formula in the step 1 is 1.2 parts of honeysuckle extract, 0.7 part of roselle extract, 0.3 part of mulberry leaf extract and 0.3 part of coix seed extract, the bitter taste and the sweet taste are evaluated according to the same method in example 1, and the results are shown in table 7.
TABLE 7
Example 8
The procedure for formulating a sweet lo han guo composition was the same as that of example 1 except that 100 parts of lo han guo sweetener, V30, was used in the formulation of step 1 and the bitterness and sweetness were evaluated in the same manner as in example 1, and the results are shown in table 8.
TABLE 8
Comparative example 1
The procedure for formulating a sweet lo han guo composition was the same as that of example 1 except that in the compounding of step 1, no honeysuckle extract was added and bitterness and sweetness were evaluated in the same manner as in example 1, and the results are shown in table 9.
TABLE 9
Comparative example 2
The procedure for formulating a sweet lo han guo composition was the same as that of example 1 except that no roselle extract was added to the formulation of step 1, and the bitterness and sweetness were evaluated in the same manner as in example 1, and the results are shown in table 10.
Comparative example 3
The procedure for formulating a sweet lo han guo composition was the same as that of example 1 except that no natural functional extract was added to the formulation of step 1, and the bitterness and sweetness were evaluated in the same manner as in example 1, and the results are shown in table 11.
TABLE 11
Comparative example 4
The procedure for formulating a sweet lo han guo composition was the same as that of example 2 except that in the step 1 formulation, no natural functional extract was added and bitterness and sweetness were evaluated in the same manner as in example 2, and the results are shown in table 12.
TABLE 12
As can be seen from the data of the examples and the comparative examples, the compounded momordica grosvenori sweetener composition is obviously reduced in bitter taste and higher in acceptability after being diluted to be generally edible concentration; meanwhile, under the conditions of different mogroside V concentrations, particularly under the condition of low concentration, the compound composition provided by the invention has little influence on the sweetness of the momordica grosvenori sweetener, can keep the special flavor of the momordica grosvenori drink, and is more popular in the market. In conclusion, the bitter taste of the compound momordica grosvenori sweetening agent is obviously improved, and meanwhile, the influence on the special flavor of the momordica grosvenori is extremely small. Is a product with great market competitiveness.
Claims (10)
1. A sweetener compound composition for maintaining flavor of fructus Siraitiae Grosvenorii comprises fructus Siraitiae Grosvenorii sweetener, white dextrin, bitter taste inhibitor and functional extract, wherein the bitter taste inhibitor comprises adenosine monophosphate, ferulic acid, phosphatidic acid, tannic acid, and zinc lactate; the functional natural extract comprises one or more of honeysuckle extract, roselle extract, mulberry leaf extract and coix seed extract.
2. The sweetener formulation composition of claim 1, wherein the sweetener formulation composition comprises the following raw materials in parts by weight: 40-60 parts of a momordica grosvenori sweetening agent, 2-7 parts of adenosine monophosphate, 3-9 parts of ferulic acid, 2-8 parts of phosphatidic acid, 1-3 parts of tannic acid, 2-6 parts of zinc lactate, 10-30 parts of white dextrin and 1-3 parts of a natural functional extract, wherein the natural functional extract is a compound mixture of a honeysuckle extract, a roselle extract, a mulberry leaf extract and a coix seed extract.
3. The sweetener combination composition of claim 1 or 2, wherein the lo han guo sweetener is a lo han guo sweetener product comprising 25 to 90 wt% of mogroside V
4. A sweetener combination composition according to claim 3, wherein the Lo Han Guo sweetener is a Lo Han Guo sweetener product comprising 30 to 60 wt% 2 of mogroside V.
5. The sweetener combination composition of claim 2, wherein the functional natural extract is a mixture of honeysuckle extract, roselle extract, mulberry leaf extract and coix seed extract in a mass ratio of 3-6: 2-4: 0-2: 0-2 of compounding.
6. The sweetener combination composition of claim 5, wherein the mulberry leaf extract and the coix seed extract account for 15-30% of the total mass of the functional natural extracts.
7. The sweetener combination composition of claim 1 or 2, wherein the functional natural extract is prepared by a process comprising the steps of: extracting with 10-40 times of hot water at 30-100 deg.C as solvent for 2-5 times, and concentrating or drying to obtain crude extractive solution; the solid-liquid separation is preferably carried out by passing through a screen and then passing through a ceramic membrane with the aperture of 0.45-0.7 mu m.
8. A method of preparing a sweetener combination composition according to any one of claims 1-7 comprising the steps of: weighing the raw materials according to the formula, dissolving the raw materials in hot water, uniformly mixing to obtain a compound solution, drying and sieving to obtain the finished product.
9. The preparation method according to claim 8, wherein the temperature of the hot water in the raw material compounding is 30-70 ℃, preferably 40-60 ℃.
10. The method of claim 8, wherein the drying is spray drying or vacuum drying; the inlet temperature of spray drying is 150-180 ℃, and the outlet temperature is 70-90 ℃;
the temperature of vacuum drying is 60-85 ℃, more preferably 65-75 ℃, and the vacuum degree is-0.1 to-0.05 MPa.
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| CN112493459A (en) * | 2020-11-30 | 2021-03-16 | 湖南华诚生物资源股份有限公司 | Compound sweetener for improving lasting sweet taste of momordica grosvenori extract and preparation method thereof |
| CN113068815A (en) * | 2021-04-14 | 2021-07-06 | 湖南华诚生物资源股份有限公司 | Momordica grosvenori sugar capable of improving sweet taste and preparation method thereof |
| CN115886311A (en) * | 2022-12-22 | 2023-04-04 | 东莞市吉纯生物技术有限公司 | Taste-improving composition, preparation method thereof and atomized liquid |
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| CN115886311A (en) * | 2022-12-22 | 2023-04-04 | 东莞市吉纯生物技术有限公司 | Taste-improving composition, preparation method thereof and atomized liquid |
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