Mogroside based compound sweetener, preparation method and application thereof

Abstract

The invention relates to a mogroside based compound sweetener, a preparation method and application thereof. The invention provides a composite and natural compound sweetener using mogroside, traditional sweeteners and edible flavors to transform betel nut industry, extrusion pastry (commonly known as spicy strips) industry and natural compound sweetener industry and candied fruit industry, and a preparation method thereof. The mogroside containing compound sweetener at least includes: mogroside; a natural efficient sweetener; at least one sweetness improvement composition; at least spice; and at least one filler. The formula involved in the invention is directed at the betel nut industry, extrusion pastry (commonly known as spicy strips) industry and candied fruit industry, products of the industry all need sweetness that is several times higher than that of sucrose to cover, neutralize and improve peculiar smell, astringency, saline taste and bitter taste of the products, therefore existing ordinary condiments hardly meet the standards of ensured taste and flavor and no calorie or even 0 calorie. Also, the compound sweetener guarantees the sweetness and efficacy demands, at the same time has very good economical efficiency and effectiveness, and can acquire the best taste experience.

Description

technical field [0001] The invention belongs to the field of food additive processing, and is mainly used for compound sweeteners in food processing, in particular to a compound sweetener based on mogroside, its preparation method and application. Background technique [0002] Diabetes is a group of metabolic diseases characterized by hyperglycemia. Hyperglycemia is caused by defective insulin secretion or impaired biological action, or both. The long-term high blood sugar in diabetes leads to various tissue lesions, especially chronic damage and dysfunction of the eyes, kidneys, heart, blood vessels, and nerves. Based on the mechanism of action of diabetes, sweeteners that can replace sucrose and other sweeteners that have a sweet taste and do not raise blood sugar have become research hotspots in recent years. [0003] Sweeteners refer to food additives, such as sucrose, fructose and starch sugar, that endow food or feed with sweetness, improve food quality and meet peop...

AI Technical Summary

Problems solved by technology

[0012] Therefore, although people have found that there are many kinds of sweetener ingredients, how to deploy these sweetener ingredients is still an unresolved problem, how to selectively modify the taste of natural and synthetic high-potency sweeteners, so that it can be closer to the taste The characteristics of sweeteners such as sucrose with high calorie content can enable people to take in lower calories while enjoying a better taste experience. Can be used to make people more willing to accept the mouthfeel of the formulated sweetener, which is still an unresolved technical problem

Especially for the betel nut industry, extruded pastry (commonly known as spicy strips) industry, and candied fruit industry. The products in these industries need to be much sweeter than sucrose to cover up and neutralize the peculiar smell, astringency, saltiness and bitterness of the products. , so the existing common condiments are difficult to meet the standard of ensuring the taste and flavor, and having no calories or even 0 calories

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