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Compound sweetener for improving taste of rubusoside and preparation method thereof

A technology for compounding sweeteners and sweet tea glycosides, which is applied in the directions of non-sugar sweetener-containing food ingredients, food ingredients as taste improvers, food science, etc. Application range, heavy aftertaste, etc.

Active Publication Date: 2021-03-16
HUNAN HUACHENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0043] The technical problem to be solved by the present invention is that it is often difficult to eliminate the bitterness and astringency of the sweetener composition based on rubusoside, and has a relatively heavy after-sweet taste, which limits its application range as a natural high-sweetness sweetener; The invention provides a compound sweetener for improving the bitterness and lasting sweetness of rubusoside, which solves the problems of odor, thick taste and sweetness saturation, so that the bitterness and astringency of the obtained rubusoside compound sweetener disappear, and the sweetness The duration of the taste is less than 10 seconds; the present invention uses the mucus and concentrated juice from okra and rubusoside to compound in a specific ratio, without using complicated formulas, and is cheap and easy to obtain, with great commercial advantages

Method used

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  • Compound sweetener for improving taste of rubusoside and preparation method thereof
  • Compound sweetener for improving taste of rubusoside and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0109] This embodiment includes the following steps:

[0110] (1) Preparation of okra mucus:

[0111] ①Extraction: Take 100kg of young okra fruit, break it into long thin pieces with a width of about 5mm with a medicine cutter, and put it into 1m 3 In a stirring tank, use water as a solvent, and extract with stirring at a room temperature of 17°C. Extract 2 times, add 600L of water for the first time, extract for 2.0h; add 500L of water for the second time, extract for 1.5h. After each extraction and filtration, the residue of the first extraction is then extracted for the second time. Combine the first and second extracts to obtain 1100L of water extract; the extraction residue after the second extraction is collected in a separate device.

[0112] ② Clarification: First pass the water extract through a disc centrifuge, and then through a complete set of ceramic membrane equipment with a pore size of 500nm. After feeding the feed liquid, add 300L of purified water to wash...

Embodiment 2

[0128] (1) Preparation of okra mucus:

[0129] ①Extraction: Take 100kg of young okra fruit, break it into long thin pieces with a width of about 7mm with a medicine cutter, and put it into 1m 3 In a stirring tank, use water as a solvent, and extract with stirring at a room temperature of 26°C. Extract 2 times, add 600L of water for the first time, extract for 2.0h; add 500L of water for the second time, extract for 1.5h. After each extraction and filtration, the residue of the first extraction is then extracted for the second time. Combine the first and second extracts to obtain 1100L of water extract; the extraction residue after the second extraction is collected in a separate device.

[0130] ② Clarification: first pass the water extract through a disc centrifuge, and then through a complete set of ceramic membrane equipment with a pore size of 300nm. After feeding the feed liquid, add 300L of purified water to wash the upstream liquid of the ceramic membrane, and combin...

Embodiment 3

[0146] (1) Preparation of okra mucus:

[0147] ①Extraction: Take 100kg of young okra fruit, break it into long thin pieces with a width of about 4mm with a medicine cutter, and put it into 1m 3 In a stirring tank, use water as a solvent, and extract with stirring at a room temperature of 8°C. Extract 2 times, add 600L of water for the first time, extract for 2.0h; add 500L of water for the second time, extract for 1.5h. After each extraction and filtration, the residue of the first extraction is then extracted for the second time. Combine the first and second extracts to obtain 1100L of water extract; the extraction residue after the second extraction is collected in a separate device.

[0148]② Clarification: First pass the water extract through a disc centrifuge, and then through a complete set of ceramic membrane equipment with a pore size of 500nm. After feeding the feed liquid, add 300L of purified water to wash the upstream liquid of the ceramic membrane, and combine ...

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Abstract

The invention relates to a compound sweetener for improving the taste of rubusoside, the raw materials used in the preparation method includes: gumbo young fruit mucus, gumbo concentrated juice, rubusoside extract and erythritol, under the condition that the mass of the rubusoside in the rubusoside extract is 0.5-2% of the total mass of the gumbo young fruit mucus and the gumbo concentrated juice.According to the method, the gumbo young fruit mucus is used to improve thick taste, and the gumbo concentrated juice after baking and decolorizing is used to improve the sweet saturation; the sweetness time is less than 10 seconds, and the bitterness of rubusoside is inhibited. The taste and sweetness lasting time of the compound sweetener provided by the invention are close to those of sucrose,and the compound sweetener is a natural sweetener capable of replacing sucrose with low calorie.

Description

technical field [0001] The invention relates to the field of compound sweeteners, in particular to a compound sweetener for improving the taste of rubusoside and a preparation method thereof. Background technique [0002] Rubus is prepared from the leaves of Rubus, a plant of the genus Rubus in the family Rosaceae, including sweet tea, Guangxi sweet tea, Shunhuangshan sweet tea, etc., through a series of separation and extraction steps. [0003] The rubusoside mainly includes: (1) R70-80 rubusoside, the process steps mainly include crushing, extraction, filtration, chromatography, decolorization, concentration, drying, etc., wherein the content of rubusoside is 70-80%, and it is a yellow-green powder; (2) R80-90 rubusoside, the process steps mainly include crushing, extraction, filtration, chromatography, membrane separation, decolorization, concentration, drying, etc., wherein the content of rubusoside is 80-90%, and it is a milky white powder; (3) R90-99 rubusoside, its p...

Claims

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Application Information

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IPC IPC(8): A23L27/30
CPCA23L27/36A23L27/34A23L27/30A23V2002/00A23V2200/14A23V2250/24A23V2250/6402
Inventor 刘庚贵黄华学曾润清黄俊何安乐
Owner HUNAN HUACHENG BIOTECH
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