Low-sugar caramel flavor composition containing mogroside as well as preparation method and application

A technology of mogrosides and Luo Han Guo extracts, applied in the field of sweeteners, can solve the problems of no development, limited application of mogrosides, and inability to produce caramelization, etc., to achieve low sweetness, increase the sense of thickness and plumpness Sensitive effect

Inactive Publication Date: 2018-10-09
嘉兴纳诺生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although mogrosides have attracted much attention as a new generation of sweeteners, the sweeteners currently on the market are too bitter and astringent, so when added to food as a substitute for sucrose, the food will appear bitter and Astringent taste, limiting the application of mogrosides
Moreover, because mogrosides, like many other high-intensity sweeteners, cannot produce caramelization like sucrose when heated, they cannot be used to directly replace sucrose to produce sucrose-free caramel syrup. A low-sugar caramel syrup product has not yet been developed on the market

Method used

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  • Low-sugar caramel flavor composition containing mogroside as well as preparation method and application

Examples

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preparation example Construction

[0068] The present invention also provides a method for preparing the caramelized composition containing mogroside as described above, which comprises the following steps:

[0069] A) the following two components are mixed to obtain a compound composition:

[0070] (1) Luo Han Guo extract, containing mogrosides in the Luo Han Guo extract;

[0071] (2) One or more of water-soluble dietary fiber and sugar alcohol;

[0072] Wherein, the proportion of the Luo Han Guo extract in the composition is 0.1%-95% by weight;

[0073] B) heating the compound composition obtained in step A) to cause caramelization, so as to obtain the caramelization composition containing mogroside.

[0074] In a preferred embodiment, a method for preparing a caramelized composition containing mogroside as described above is provided, which includes the following steps:

[0075] A) the following two components are mixed to obtain a compound composition:

[0076] (1) Luo Han Guo extract, which contains mo...

Embodiment 1

[0089] Example 1 Preparation of caramelization composition

[0090] According to the method described in Chinese patent application No. 201610183764.8 and / or 201610183847.7 or according to the method described above in this specification to prepare and detect the mogroside extract, the protein content in the extract is measured to be less than 1%. Then the mogroside extract, water-soluble dietary fiber and sugar alcohol are mixed and compounded in the following weight ratio: 1% of mogroside extract, 90% of water-soluble dietary fiber, and 9% of sugar alcohol. The water-soluble dietary fiber is selected from one or both of resistant dextrin, polydextrose, and inulin, and the sugar alcohol is selected from one or both of erythritol, xylitol and maltitol. The resulting reconstituted mixture was caramelized by heating at 200° C. for 1.5 hours to obtain a caramelized composition.

[0091] Then add water to the caramelization composition to adjust the solid content to 75%, and the ...

Embodiment 2

[0096] Example 2 Making low-sugar biscuits with low-sugar caramel syrup

[0097] Whip 24g of unsalted butter into a slurry, add 4.7g of egg yolk, 20g of the uncaramelized mogroside compound mixture (for replacing white sugar) prepared in Example 1, and the low-sugar caramel prepared in Example 1 Flavored syrup 8g, essence 0.2g, lemon juice 0.1g, mix all the ingredients evenly, then add 48.5g of thin flour, 0.2g of salt, 0.3g of baking powder, add in three times and mix gently, put 1 in the refrigerator After 1 hour of ripening, the obtained flour agglomerates are pressed and extended into a plane with a thickness of 5mm, shaped according to the shape of the biscuit mold, put into an oven with an upper and lower heat of 170°C and baked for 13-15 minutes to make low-sugar biscuits.

[0098] The low-sugar biscuits made with the low-sugar caramel syrup in Implementation 1 have a caramel flavor, no bitterness or miscellaneous taste, good sweetness quality, better moisturizing and m...

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Abstract

The application relates to a low-sugar caramel flavor composition containing mogroside as well as a preparation method and application. The caramel flavor composition contains a fructus momordicae extract which contains the mogrosides and one or more of water-soluble dietary fibers and sugar alcohol, wherein the weight proportion of the fructus momordicae extract in the composition is 0.1 to 95 percent and the composition is a caramelized composition. The caramel flavor composition disclosed by the invention has the advantages of good sweetness quality and low sugar properties and can be usedas a sweetener, a flavoring agent or a flavor enhancer in foods, medicines, health care products or cosmetics.

Description

technical field [0001] The invention belongs to the field of sweeteners. More specifically, the present invention relates to a low-sugar caramel flavor composition containing mogroside, a preparation method and application. Background technique [0002] For a long time, sucrose has been widely used as a sweetener due to its good sweetness, taste, moisture retention, viscosity and other properties. Generally, caramel syrup made from sucrose has a unique caramel-sweet flavor, and the taste is sweet with a bit of burnt bitterness. It is often used as a caramel flavor regulator in Western-style snacks and beverages, and can also be used in baked snacks. moisturizer. Caramel syrup is generally prepared by heating water and sucrose to cause caramelization reaction, and adding water. It appears as a relatively thick brown liquid. After cooling to room temperature, it is generally semi-solid (thick liquid) or solid. . [0003] However, due to the recent consumption trend of payi...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/30A23L33/105A23L33/125A23L33/21A23L33/24A23L9/10A21D13/062
CPCA21D13/062A23L9/12A23L27/30A23L27/33A23L27/34A23L27/84A23L27/88A23L33/105A23L33/125A23L33/21A23L33/24A23V2002/00
Inventor 钟旭东市隆人
Owner 嘉兴纳诺生物工程有限公司
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