Preparation method of natural compound sweetener

A compound sweetener, a natural technology, applied in the field of food additives, can solve a variety of diseases, shorten lifespan, obesity and other problems, achieve the effects of good acid-base stability, high sweetness, and promoting nutrient absorption

Inactive Publication Date: 2017-05-17
周益铭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention: Aiming at the problem that excessive intake of sweeteners currently on the market can lead to obesity, various diseases, and even shorten life expectancy, the present invention provides a natural compound sweetener The preparation method of the present invention uses Luo Han Guo and stevia as raw materials, crudely extracts mogroside and steviol glycosides through the ethanol method, and compound selenium in the crude extract of Luo Han Guo and vitamins in the crude extract of stevia, and finally combine with pomegranate Juice powder is compounded, ground and mixed to make a natural compound sweetener

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0018] Weigh 500g of Luo Han Guo, wash the epidermis with water, cut open and remove the core, and then add 200mL of deionized water to a homogenizer to crush and beat for 10 minutes to obtain Luo Han Guo slurry. Measure 200mL of Luo Han Guo slurry and add it to 2L of 70% ethanol solution. In a constant temperature water bath at 70°C, and assisted by 60W ultrasonic ultrasonic extraction for 50 minutes, the Luo Han Guo extract was obtained; the above Luo Han Guo extract was put into a centrifuge, and centrifuged at 4000 / min for 10 min, the supernatant was collected, and the precipitate was operated as above Leach once more, combine the supernatant, put the combined supernatant into a rotary evaporator, evaporate to dryness under reduced pressure at 60°C, then put it into a pulverizer to pulverize, and pass through a 60-mesh sieve to obtain Mogroside-rich glucoside powder; weigh 200g of fresh stevia leaves, wash them with water, add 100mL of deionized water to a homogenizer, crus...

example 2

[0021] Weigh 550g of Luo Han Guo, wash the epidermis with water, cut open and remove the core, then add 250 mL of deionized water to a homogenizer to crush and beat for 12 minutes to obtain Luo Han Guo slurry, measure 250 mL of Luo Han Guo slurry and add it to 2.5 L of 70% ethanol solution , in a constant temperature water bath at 72°C, and assisted by 60W ultrasonic ultrasonic extraction for 55 minutes, to obtain the Luo Han Guo extract; put the above Luo Han Guo extract into a centrifuge, and centrifuge at 5000 / min for 12 min, collect the supernatant, and precipitate as above Operate and extract once more, combine the supernatant, put the combined supernatant into a rotary evaporator, evaporate to dryness under reduced pressure at 62°C, then put it into a pulverizer to pulverize, pass through a 60-mesh sieve, To obtain mogroside powder; weigh 250g of fresh stevia leaves, wash them with water, add 120mL of deionized water to a homogenizer, crush and beat for 11 minutes, and ob...

example 3

[0024]Weigh 600g of Luo Han Guo, wash the epidermis with water, cut open and remove the core, then add 300mL of deionized water to a homogenizer to crush and beat for 15 minutes to obtain Luo Han Guo slurry, measure 300mL of Luo Han Guo slurry and add it to 3L of 70% ethanol solution by mass fraction, Under a constant temperature water bath at 75°C, and assisted by 60W ultrasonic ultrasonic extraction for 60 minutes, the Luo Han Guo extract was obtained; the above-mentioned Luo Han Guo extract was put into a centrifuge, and centrifuged at 6000 / min for 15 minutes, the supernatant was collected, and the precipitate was operated as above Leach again 2 times, combine the supernatant, put the combined supernatant into a rotary evaporator, evaporate to dryness under reduced pressure at 65°C, then put it into a pulverizer to pulverize, and pass through a 60-mesh sieve to obtain Mogroside-rich glucoside powder; weigh 300g of fresh stevia leaves, wash them with water, add 150mL of deion...

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PUM

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Abstract

The invention relates to a preparation method of a natural compound sweetener, and belongs to the technical filed of food additives. The preparation method of the natural compound sweetener comprises the following steps: adopting fructus momordicae and stevia as the raw materials; carrying out crude extraction by using an ethanol method so as to obtain mogroside and stevioside; compounding the selenium in the crude extract of the fructus momordicae with the vitamins and the like in the crude extract of the stevia; and then, carrying out compounding with pomegranate fruit juice powder, and carrying out grinding and mixing, so that the natural compound sweetener is prepared. The natural compound sweetener prepared by the preparation method has the characteristics that the sweetener is non-toxic, low in calorie, and high in sweetness; moreover, the sweetener is rich in selenium and vitamins, capable of promoting nutrient absorption, and refreshing in taste. The prepared sweetener is relatively stable to acid and alkali, so that the sweetener can be widely used in various kinds of foods instead of sucrose; and the sweetener can be used as substitute sugar for the patients with obesity and diabetes. The sweetener is low in cost, and has wide application prospects.

Description

technical field [0001] The invention relates to a preparation method of a natural compound sweetener, which belongs to the technical field of food additives. Background technique [0002] Excessive intake of high-calorie foods, especially carbohydrates, is the main cause of chronic diseases such as diabetes. At present, nearly 1 / 3 of the people in the United States eat low-calorie foods. It is estimated that the total demand for sweeteners is large, equivalent to about 30 million tons of sucrose. Due to the side effects and flavors and mouthfeel of artificial synthetic sweeteners, many countries, especially developed countries, have issued corresponding management measures. Therefore, the development and research of new low-calorie (or non-caloric) natural sweeteners, especially sweeteners, has attracted more and more attention. [0003] Natural sweeteners have the characteristics of non-toxic, low-calorie, high-sweetness, anti-caries, and safety. Looking for natural swee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30A23L33/105
Inventor 周益铭张潇
Owner 周益铭
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