Sweetener product for improving stevioside flavor-producing speed by utilizing natural plant extracts and preparation method

Abstract

The invention provides a sweetener product for improving stevioside flavor-producing speed by utilizing natural plant extracts and a preparation method. The sweetener product utilizes characteristics of the natural plant extracts which can reduce the threshold of sweet feeling of a human body and further influences the sweet feeling speed of the human body. One or more of the natural plant extracts including a momordica grosvenori extract, a kiwi fruit extract, a licorice extract and a gymnema sylvestre extract is composited with stevioside (namely, steviol glycosides), and then sugar alcohol and / or maltol are / is added or not to prepare composite sweetener so as to overcome the defects that the stevioside is slow in flavor production, rough in sweet feeling and bitter after the sweet. Simultaneously, the advantages of pure nature, low heat quantity and low using cost are retained, and the sweetener product for improving the stevioside flavor-producing speed by utilizing the natural plant extracts is used for replacing or partially replacing cane sugar and other common sweeteners in food production and belongs to the technical field of food ingredient production.

Description

technical field [0001] The invention discloses a sweetener product and a preparation method which utilizes natural plant extracts to improve the speed of stevioside taste development. The present invention uses natural plant extracts such as Luo Han Guo extract, kiwi fruit extract, licorice extract, Gymnema extract and stevioside (or steviol glycoside) as main raw materials, adding or not adding sugar alcohol and / or maltol The compound sweetener made by using natural plant extracts overcomes the defects of stevioside, such as slow taste, rough sweetness, and bitter aftertaste, while maintaining its competitive advantages of being pure natural, low in calories, and low in use cost. The invention relates to replacing or partially replacing common sweeteners such as sucrose in food production, and belongs to the technical field of food ingredient production. Background technique [0002] Stevioside (also known as steviol glycoside) is a mixture of multi-component sweet glycosi...

AI Technical Summary

Problems solved by technology

[0005] The above solutions mainly focus on the combination of stevioside, white sugar and erythritol to mask the aftertaste of stevioside, and some even stay at the stage of increasing the content of rebaudioside A-these methods may have a great impact on the masking of stevioside. The post-bitterness has a certain effect, but it fails to touch the essential problem and cannot solve the defect of slow taste of stevioside