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Natural fire-reducing sweetness base material and preparation method thereof

A base material and sweetness technology, applied in food ingredients containing natural extracts, bacteria used in food preparation, functions of food ingredients, etc., can solve the problems of increasing the incidence of obesity and diabetes, increasing the burden of liver decomposition, and increasing the probability of dental caries and other problems, to reduce the risk of getting angry, soft taste, and improve the taste

Active Publication Date: 2022-08-02
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 sweetness base material and preparation method thereof
  • Natural fire-reducing sweetness base material and preparation method thereof
  • Natural fire-reducing sweetness base material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] Embodiment 1 Preparation of Luo Han Guo fermented seed liquid

[0090] (1) Preparation of Luo Han Guo extract

[0091] The dried Luo Han Guo dried fruit is washed and dried naturally for use, and then pulverized, and the dried Luo Han Guo dried fruit powder obtained by the processing is passed through a 40-mesh sieve. Place 4kg of dried Luo Han Guo dried fruit powder in an extraction tank, then add 400kg of pure water to the extraction tank, stir 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 30min constant temperature thermal leaching. That is to say, the number of hot dips is 2 times in total. The Baume degree of Luo Han Guo extract is 16°Bé.

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

[0093] After the hot leach...

Embodiment 2

[0098] Example 2 Preparation of amino acid base liquid

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

[0100] Using soybean and wheat flour as raw materials, the weight ratio of the two is 7:3, the soybean is removed impurities, soaked, filtered, then pressure-cooked and cooled, and the raw material of wheat flour is mixed to obtain the raw material for koji making. Aspergillus oryzae (product number: Shanghai Brewing 3.042) was gradually expanded and cultivated through inclined plane, triangular flask and curved plate to obtain seed koji. The seed koji with a weight ratio of 0.5% of the koji-making raw material is inoculated, and sent to a disc koji-making device for koji-making.

[0101] The koji material and water were mixed according to the weight ratio of 1:1.2, and after 40 ℃ of insulation fermentation for 10 hours, warm boiled water (48 ℃) of 0.8 times the weight of the koji material was added and mixed wi...

Embodiment 3

[0109] Example 3 Preparation of sweet base fermentation broth and detection of its 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 Luo Han Guo fermented seed liquid in Example 1 were mixed uniformly according to different weight ratios, and the fermentation was carried out at different fermentation temperatures for different time periods to obtain the following 1 -5 groups of sweet base fermentation broth samples, and the results of the obtained sweet base are compared, and 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 with a kit. Superoxide anion scavenging ability detection kit, product name: Solarbio; product number: BC1415, specification: 100T / 96S, and the assay operation can be performed according to ...

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Abstract

The present invention relates to a natural heat-reducing sweetness base material and a preparation method thereof, and specifically provides a method for preparing a sweetness base material fermentation liquid, which comprises: (1) inoculating a lactic acid bacteria culture liquid into a Luo Han Guo extract and performing first fermentation to obtain a first fermentation solution. a fermentation product; (2) mixing the first fermentation product with an amino acid base liquid and performing a second fermentation to obtain the sweet base fermentation liquid; wherein the amino acid base liquid is obtained through pre-fermentation, The pre-fermented fermentation substrates are starch raw materials and protein raw materials. After the natural sweet base prepared by using the sweet base fermentation liquid is added to the condiments such as the hot pot base in place of the sweetener, the condiments such as the hot pot base maintain the original tastes such as fragrant, fresh, numb and spicy. At the same time, it can also play the role of low sugar input and fire reduction, and the taste is better, and there will be no taste problems such as bitterness and astringency.

Description

technical field [0001] The present invention relates to the field of condiments or foods, in particular to a low-sugar and fire-reducing sweetness base and a preparation method thereof, and also to a condiment (such as a hot pot base) or food comprising the sweet base. Background technique [0002] Traditional hot pot base is a seasoning product made from a variety of seasonings through a certain formula. The addition of sweeteners to the hot pot base can play the role of seasoning and freshening, so that the hot pot base maintains the original taste of fragrant, fresh, numb and spicy, and at the same time effectively reconciles the original spicy, The bad characteristics of dry fire and heat generation. [0003] At present, most of the sweeteners added to 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 cause and increase the risk of obesity and diabetes....

Claims

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Application Information

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Patent Type & Authority Patents(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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