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Natural fire-reducing sweet base material and preparation method thereof

A technology of base material and sweetness, applied in food ingredients containing natural extracts, bacteria used in food preparation, functions of food ingredients, etc., can solve problems such as increasing the burden of liver decomposition, increasing the probability of dental caries, and inflammatory reactions.

Active Publication Date: 2021-05-28
GUANGDONG HAITIAN INNOVATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive consumption of natural sweeteners can easily cause and increase the incidence of obesity and diabetes
And eating for a long time will easily increase the chance of dental caries and increase the burden of liver decomposition. Excessive consumption will also damage the normal cells and tissues of the human body and induce an inflammatory response in the body

Method used

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  • Natural fire-reducing sweet base material and preparation method thereof
  • Natural fire-reducing sweet base material and preparation method thereof
  • Natural fire-reducing sweet base material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] The preparation of embodiment 1 Momordica grosvenori fermented seed liquid

[0090] (1) Preparation of Monk Fruit Extract

[0091] The dried grosvenor fruit is cleaned and dried naturally for use, and then crushed, and the dried grosvenor fruit powder obtained through the processing is passed through a 40-mesh sieve. Put 4kg of Luo Han Guo dried fruit powder into the extraction tank, then add 400kg of pure water into the extraction tank, stir evenly and soak for 2 days. After soaking, the material in the extraction tank was heated up, and the material in the extraction tank was kept at 40°C for constant temperature hot extraction for 30 minutes. That is to say, the number of extractions by hot dipping is 2 times in total. The Baume degree of Luo Han Guo extract is 16°Bé.

[0092] In order to improve the efficiency of hot extraction, Luo Han Guo can also be pretreated by freezing before crushing. The freezing temperature is -20°C, and the freezing time is 2 hours. ...

Embodiment 2

[0098] Example 2 Preparation of Amino Acid Base Liquid

[0099] (1) Preparation of amino acid base solution No. 2-1 (glutamic acid ≥ 0.3g / 100mL, leucine ≥ 0.4g / 100mL)

[0100] Soybeans and wheat flour are used as raw materials, and the weight ratio of the two is 7:3. Soybeans are removed from impurities, soaked, filtered, then pressure-cooked, cooled, and wheat flour is mixed in to obtain koji-making raw materials. Aspergillus oryzae (product number: Huniang 3.042) was gradually enlarged and cultivated on inclined planes, triangular flasks and curved discs to obtain seed koji. Inoculate the seed koji that accounts for 0.5% of the weight ratio of the koji-making raw materials, and send it to the disc koji-making device for koji-making. The temperature of the koji material is controlled to be 30-36 ° C, and the koji is produced within 24 hours.

[0101] Mix the koji with water at a weight ratio of 1:1.2, and ferment at 40°C for 10 hours, then add warm water (48°C) 0.8 times t...

Embodiment 3

[0109] Example 3 Preparation of sweet base material fermentation broth and detection of lactic acid content and antioxidant activity

[0110] (1) Screening of fermentation conditions

[0111] The number 2-1 amino acid base liquid in Example 2 and the number 1-2-A Monk Fruit fermented seed liquid in Example 1 were mixed evenly according to different weight ratios, and then incubated and fermented at different fermentation temperatures for different times to obtain the following 1 - 5 groups of sweet base material fermentation liquid samples, and compare the obtained sweet base material results, the results are shown in Table 3-1.

[0112] Table 3-1 Sample results of different treatment groups

[0113]

[0114] The detection of superoxide anion scavenging ability was carried out using a kit. Superoxide anion scavenging ability detection kit product name: Solarbio; product number: BC1415, specification: 100T / 96S, just follow the kit instructions for the measurement operati...

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Abstract

The invention relates to a natural fire-reducing sweet base material and a preparation method thereof, and particularly provides a method for preparing a sweet base material fermentation broth, which comprises the following steps: (1) inoculating a lactic acid bacteria culture solution into a momordica grosvenori extract and carrying out first fermentation to obtain a first fermentation product; (2) mixing the first fermentation product with amino acid base liquid, and performing second fermentation to obtain sweet base material fermentation liquid, wherein the amino acid base solution is obtained through pre-fermentation, and fermentation substrates for pre-fermentation are a starch raw material and a protein raw material. By adding a natural sweet base material prepared by utilizing the sweet base material fermentation liquor into condiments such as hotpot condiments instead of a sweetening agent, the condiments such as the hotpot condiments can keep the original fragrant, fresh, numb and spicy tastes, also have the effects of low sugar input and internal heat reduction, are better in mouth feel, and do not generate the problems of bitter, astringent tastes and the like.

Description

technical field [0001] The invention relates to the field of condiments or food, in particular to a low-sugar and fire-reducing sweetness base and a preparation method thereof, and also to a condiment (such as hot pot base) or food containing the sweetness base. Background technique [0002] The traditional hot pot base is a seasoning product made from a variety of seasonings through a certain formula. Adding sweeteners to the hot pot base can play the role of seasoning and freshening, so that the hot pot base can maintain the original aroma, freshness, numb, spicy and other tastes, and at the same time effectively reconcile the original hot pot base. The undesirable characteristics of dry fire and heat generation. [0003] At present, the sweeteners added to most hot pot bases on the market are mainly natural sweeteners such as white sugar, sucrose, glucose, and fructose. However, excessive consumption of natural sweeteners can easily cause and increase the incidence of o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30A23L27/24A23L33/00
CPCA23L27/31A23L27/24A23L33/00A23V2002/00A23V2400/137A23V2400/231A23V2250/21A23V2200/30A23V2300/14
Inventor 童星周斌刘辉孙爱华
Owner GUANGDONG HAITIAN INNOVATION TECH CO LTD
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