Compound crystalline sweetener and preparation method thereof

A technology for compounding sweeteners and sweeteners, applied in food preparation, food science, application and other directions, can solve the problems of failure to remove, reduce the application range of sweeteners, affect process operations, etc., and achieve suitable sweetness, The effect of increasing the number of bifidobacteria in the body and improving product quality

Active Publication Date: 2015-10-28
GUILIN NATURAL INGREDIENTS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sweetener is made by spraying the ethanol solution of Luo Han Guo extract and the aqueous solution of gum arabic on the sugar alcohol carrier with sugar alcohol sweetener as the carrier; As a result, the sweetener is easily rejected by people who do not like the medicinal taste of Luo Han Guo; moreover, the gum a

Method used

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  • Compound crystalline sweetener and preparation method thereof
  • Compound crystalline sweetener and preparation method thereof
  • Compound crystalline sweetener and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1) Take 100 g of fresh Momordica grosvenori fruit with a fruit age of about 90 days (guarantee the content of mogroside V), wash, crush, add pure water according to the solid-liquid mass ratio of 1:8, soak at room temperature for 1 hour, and then reflux at 80 °C Heating and extracting for 3 times, 1h each time, collecting the extract, using membrane concentration technology to concentrate, removing 70% of the water to obtain a concentrate;

[0052] 2) adding 3 times the mass of 95% (mass fraction) ethanol to the concentrate obtained in step 1), mixing, centrifuging, removing impurities such as polysaccharides and proteins, and obtaining a supernatant;

[0053] 3) the supernatant obtained in step 2) is concentrated under vacuum and low pressure to remove ethanol, and the obtained solution is placed in an ultrafiltration centrifuge cup with a molecular weight cut-off of 3000 Daltons, centrifuged for 30min at a rotating speed of 4500rpm, and the filtrate is collected and me...

Embodiment 2

[0063] 1) Take 500g of fresh Momordica grosvenori fruit with a fruit age of about 85 days (guarantee mogroside V content), wash, crush, add pure water according to the solid-liquid mass ratio of 1:8, soak at room temperature for 1 hour, and then reflux at 80°C Heating and extracting for 3 times, 1h each time, collecting the extract, using membrane concentration technology to concentrate, removing 70% of the water to obtain a concentrate;

[0064] 2) adding 3 times the mass of 95% (mass fraction) ethanol to the concentrate obtained in step 1), mixing, centrifuging, removing impurities such as polysaccharides and proteins, and obtaining a supernatant;

[0065] 3) the supernatant obtained in step 2) is concentrated under vacuum and low pressure to remove ethanol, and the obtained solution is placed in an ultrafiltration centrifuge cup with a molecular weight cut-off of 3000 Daltons, centrifuged for 30min at a rotating speed of 4500rpm, and the filtrate is collected and merged;

...

Embodiment 3

[0075] 1) Take 1000g of fresh Luo Han Guo fruit with a fruit age of about 80 days (to ensure the content of mogroside V), wash and crush, add pure water according to the solid-liquid mass ratio of 1:8, soak at room temperature for 1 hour, and then reflux at 80°C Heating and extracting 3 times, 1 hour each time, collecting the extract, concentrating using membrane concentration technology, removing 70% of the water, and obtaining the concentrate;

[0076] 2) Add 3 times the mass of 95% (mass fraction) ethanol to the concentrated solution obtained in step 1), mix well, and centrifuge to remove impurities such as polysaccharides and proteins to obtain a supernatant;

[0077] 3) Concentrating the supernatant obtained in step 2) under vacuum and low pressure, removing ethanol, placing the obtained solution in an ultrafiltration centrifuge cup with a molecular weight cut-off of 3000 Daltons, centrifuging at a speed of 4500rpm for 30min, collecting and merging the filtrate;

[0078] ...

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Abstract

The present invention relates to a compound crystalline sweetener which contains the following components in parts by weight: 0.8 part of mogroside, 32-48 parts of erythritol and 32-48 parts of palatinitol. The 0.8 part by weight of mogroside, the 32-48 parts by weight of erythritol and the 32-48 parts by weight of palatinitol are added into 100-500 parts by weight of water in sequence, and the mixture is uniformly mixed and filtered to obtain a compound sweetener solution; by being programmed cooled, the compound sweetener solution is sufficiently crystallized; and after being filtered and vacuum dried, the compound crystalline sweetener is obtained. The sweetness of the prepared compound crystalline sweetener is 1-2 times that of sucrose. The compound crystalline sweetener can produce a sense of satiety after ingestion, does not cause dental caries, does not increase blood glucose levels, and also can increase the amount of bifidobacteria in vivo, has the advantages of not only being sweet and delicious in mouthfeel but also being safe and healthy, etc., and is suitable for the consumption of diabetes patients and people who love beauty.

Description

technical field [0001] The invention relates to the field of additive preparation, in particular to a compound crystalline sweetener of mogroside, erythritol and isomalt and a preparation method thereof. Background technique [0002] Sweets are the universal preference of human beings and a main way for human beings to obtain pleasure. However, in recent years, obesity, diabetes, hyperlipidemia, dental caries and other health problems caused by excessive intake of carbohydrates have become more and more serious, and carbohydrates have become a major killer affecting human health. In my country, the incidence of diabetes is more than 10%, and the incidence of dental caries is even more alarmingly high. Therefore, the trend of sugar-free, low-calorie, all-natural diet will gradually become a new trend, and the market demand for sugar-free, low-calorie, non-cariogenic sweeteners will increase day by day. [0003] Mogroside, derived from Guangxi specialty economical and medici...

Claims

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Application Information

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IPC IPC(8): A23L1/236A23L1/09A23L27/30
CPCA23V2002/00A23V2250/254
Inventor 黄帅宋云飞梁杏秋伍念荣蒋治舟
Owner GUILIN NATURAL INGREDIENTS CORP
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