Sweetening agent compound composition capable of keeping flavor of momordica grosvenori

A compound composition and sweetener technology, applied in food ingredients as taste improvers, food science, food ingredients containing natural extracts, etc., can solve problems such as poor taste, bitterness and astringency, and improve products The effect of high value, high commercial value, and simple process route method

Active Publication Date: 2020-03-24
HUNAN HUACHENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the defects of bitterness, astringency and poor taste in the above-mentioned prior art Luo Han Guo sweetener composition, the present invention provides a Luo Han Guo sweetener composition. Competitive binding of the bitter taste receptor sites of tongue cells results in a greatly reduced stimulation of the tongue to bitter taste, which directly reduces the brain’s perception of bitter taste, thus effectively masking the bitter taste brought by Luo Han Guo sweetener to the mouth without affecting other perception of taste

Method used

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  • Sweetening agent compound composition capable of keeping flavor of momordica grosvenori
  • Sweetening agent compound composition capable of keeping flavor of momordica grosvenori
  • Sweetening agent compound composition capable of keeping flavor of momordica grosvenori

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Compounding: The raw materials are 60 parts of Luo Han Guo sweetener—V30 product (the content of 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 parts of honeysuckle extract, 0.6 parts of roselle extract, 0.2 parts of mulberry leaf extract, and 0.2 parts of coix seed extract. Dissolve and mix evenly to obtain a compound solution;

[0050] 2. Drying: Spray drying under the condition that the inlet temperature is 150-180°C and the outlet temperature is 70-90°C;

[0051] 3. Screening: After the spray-dried material passes through a 120-mesh sieve, the finished product is obtained;

[0052] 4. Sensory evaluation: Divide the samples into a compound combination control group. The compound group consists of three different concentrations of 0.1wt%, 0.5wt% and 1.0wt% of the sieved finished product in terms of mogroside V...

Embodiment 2

[0056] 1. Compounding: The raw materials are 40 parts of Luo Han Guo sweetener—V50 product (the content of 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 parts of honeysuckle extract, 0.5 parts of roselle extract, 0.2 parts of mulberry leaf extract, and 0.2 parts of coix seed extract. Dissolve and mix evenly to obtain a compound solution;

[0057] 2. Drying: Carry out vacuum drying at 75°C and a vacuum degree of -0.1MPa.

[0058] 3. Screening: After the vacuum-dried material is crushed and passed through a 100-mesh screen, the finished product is obtained.

[0059] 4. Sensory evaluation: Divide the samples into a compound combination control group. The compound group consists of three different concentrations of 0.1wt%, 0.5wt% and 1.0wt% of the sieved finished product in terms of mogroside V and stir the aqueous solution ...

Embodiment 3

[0063] The method of preparing the sweet composition of Luo Han Guo is the same as that in Example 1, except that the functional extracts in the compound formula in step 1 are 1.2 parts of honeysuckle extract, 0.8 part of roselle extract, 0.3 part of mulberry leaf extract, and coix seed extract According to the compounding of 0.3 parts of substance, bitterness and sweetness are evaluated according to the same method of embodiment 1, and the results are shown in Table 3.

[0064] table 3

[0065]

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Abstract

The invention discloses a sweetening agent compound composition capable of keeping the flavor of momordica grosvenori. The sweetening agent compound composition is prepared from the following raw materials: a momordica grosvenori sweetening agent, white dextrin, a bitterness inhibitor and a functional extract, wherein the bitterness inhibitor comprises adenosine monophosphate, ferulic acid, phosphatidic acid, tannic acid and zinc lactate; the functional natural extract comprises one or a combination of more selected from the group consisting of a honeysuckle extract, a roselle extract, a mulberry leaf extract and a coix seed extract. According to the invention, the compound raw materials and a bitter substance are competitively bonded at the bitter taste acceptor sites of tongue cells, sothe stimuli of bitter taste to the tongue is greatly reduced, and the bitter taste of the momordica grosvenori sweetening agent to the oral cavity can be effectively masked. Moreover, by adding the functional extract, the bitter taste is inhibited, the special sweetness of momordica grosvenori is not influenced and shielded, and the special flavor and taste of a momordica grosvenori beverage are maintained; so the application scope and fields of the momordica grosvenori sweetening agent are expanded, and the product value of the momordica grosvenori sweetening agent is improved.

Description

technical field [0001] The invention belongs to the field of food additives, and relates to a sweetener compounding method, in particular to a sweetener compound composition which maintains the flavor of Luo Han Guo. Background technique [0002] Luo Han Guo is a cucurbitaceae vine native to Guangxi. It has the effects of clearing heat and detoxifying, relieving cough and reducing phlegm, and can be used to treat hypertension and other diseases. Luo Han Guo contains the sweet substance mogroside (saponin), which is a triterpenoid glucoside. It is safe to eat, high in sweetness, and low in calories. Its sweetness is 260 times that of sucrose, and its calories are only 1 / 50 of sucrose. More than 20 different saponins have been extracted from Luo Han Guo. The difference between them is mainly the glucose chains connected at the 3-position and 24-position of the aglycon. Examining the relationship between the structure and taste of Mogrosides, it can be found that the bitternes...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/00
CPCA23L27/10A23L27/11A23L27/86A23L27/00A23V2002/00A23V2200/16A23V2250/254A23V2250/21A23V2200/14
Inventor 何安乐李伟黄华学
Owner HUNAN HUACHENG BIOTECH
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