Method used for preparing grosvenor momordica fruit sweet taste composition from grosvenor momordica fruit, and applications thereof

A technology of Luo Han Guo and composition, applied in the field of extraction and separation of plant active ingredients, can solve problems such as bad taste, production and manufacturing obstacles of organic Luo Han Guo extract, etc.

Pending Publication Date: 2019-01-22
HUNAN NUSTREETCARAX
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Exogenous enzymes will be used in this process, solvents such as ethanol will be used in the purification process, and the process of using ion exchange resin to remove colored substances is a chemical reaction process, which will destroy other substances remaining in the product except mogroside The ingredients have an impact, and these processes will create obstacles to the production of organic Luo Han Guo extract
Moreover, the content of mogroside III, mogroside IIe, mogroside Ia1, and isomers of these components in the product obtained in such a process is still high, and these components contain bad taste

Method used

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  • Method used for preparing grosvenor momordica fruit sweet taste composition from grosvenor momordica fruit, and applications thereof
  • Method used for preparing grosvenor momordica fruit sweet taste composition from grosvenor momordica fruit, and applications thereof
  • Method used for preparing grosvenor momordica fruit sweet taste composition from grosvenor momordica fruit, and applications thereof

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Embodiment 1

[0057] This embodiment provides a method for preparing a sweet composition of Luo Han Guo from Luo Han Guo, which specifically includes the following steps:

[0058] 1) Ripening: Select 300kg of golden-yellow Luo Han Guo and 1200 kg of green Luo Han Guo (the fruit is more than 3 months old) and arrange them crosswise according to the weight of 1:4, so as to ensure that the ethylene released by the ripe Luo Han Guo can fully contact with the green Luo Han Guo. Cover the Luo Han Guo with a plastic film to separate it from the outside air to maintain a high concentration of ethylene and keep it warm. After ripening at a temperature of 25 to 38°C for 3 days, remove the covered plastic film and ripen again at room temperature with good ventilation. After 3 days of ripening, new golden-yellow Luo Han Guo is selected to accelerate the ripening of the next batch, and a very small amount of unripe green fruits are selected for the next batch to be ripened, and the remaining 1200kg is se...

Embodiment 2

[0069] This embodiment provides a method for preparing a sweet composition of Luo Han Guo from Luo Han Guo, which specifically includes the following steps:

[0070] 1) Accelerate ripening: Select 250kg of golden-yellow Luo Han Guo and 1000 kg of green Luo Han Guo (the fruit age is more than 3 months) and place them in a cross arrangement according to the weight of 1:4 to ensure that the ethylene released by the ripe Luo Han Guo can fully contact with the green Luo Han Guo. Cover the Luo Han Guo with a plastic film to separate it from the outside air, and maintain a high concentration of ethylene and keep warm. After 2 days of ripening at a temperature within the range of 25 to 38 ° C, remove the covered plastic film, and ripen again at room temperature with good ventilation. After 2 days of ripening, new golden-yellow Luo Han Guo is selected to accelerate the ripening of the next batch, and a very small amount of unripe green fruits are selected for the next batch to be ripene...

Embodiment 3

[0080] This embodiment provides a method for preparing a sweet composition of Luo Han Guo from Luo Han Guo, which specifically includes the following steps:

[0081] 1) Ripening: Select 320kg of golden-yellow Luo Han Guo and 1600 kg of green Luo Han Guo (the fruit is more than 3 months old) and place them in a crossed arrangement according to the weight of 1:5 to ensure that the ethylene released by the ripe Luo Han Guo can fully contact with the green Luo Han Guo. Cover the Luo Han Guo with a plastic film to separate it from the outside air to maintain a high concentration of ethylene and keep it warm. After ripening at a temperature of 25 to 38°C for 3 days, remove the covered plastic film and ripen again at room temperature with good ventilation. After one day of ripening, the next batch of Luo Han Guo with a golden appearance is selected to accelerate the ripening, and a very small amount of unripe green fruits are selected for the next batch to be ripened, and the remainin...

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Abstract

The invention provides a method used for preparing a grosvenor momordica fruit sweet taste composition from grosvenor momordica fruit, and applications thereof. The method comprises following steps: immature grosvenor momordica fruits are subjected to ripening, juicing, pure water extraction, impurity removing, and concentration and purifying so as to obtain the grosvenor momordica fruit sweet taste composition. The invention also discloses a composite sweetener containing the grosvenor momordica fruit sweet taste composition, and the composite sweetener can be widely used in food, beverage, health care product, and daily chemical product. According to the method, the contents of components such as mogroside III and mogroside IIe are controlled, so that the taste of the grosvenor momordicafruit sweet taste composition is better. In the preparation process, only pure water is adopted, no organic solvent such as ethanol is adopted, the production process is green, and is better for health.

Description

technical field [0001] The invention belongs to the technical field of extraction and separation of active ingredients of plants, and more specifically, relates to a method for preparing a sweet composition of Luo Han Guo from Luo Han Guo, and also relates to a compound sweetness containing the sweet composition of Luo Han Guo obtained by the above method preparation. Background technique [0002] Luo Han Guo Siraitia grosvenorii (Swingle) C. Jeffrey (once known as Momordicagrosvenorii), also known as glaucous wood turtle, is the fruit of perennial vines of Cucurbitaceae. Dioecious, flowering in summer and fruiting in autumn. It is mainly produced in Guilin, Guangxi, China, Yongzhou, Shaoyang, Huaihua, Guangdong, and other places in Hunan. Luo Han Guo has green fruit, long beach fruit, winter melon fruit, Lajiang fruit, red hair fruit, tung fruit and other varieties, and green fruit is planted more. In recent years, seedless Luo Han Guo (triploid seedless Luo Han Guo, part...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30A23L2/60A61K47/46A61K8/9789A61Q19/00
CPCA61K47/46A61Q19/00A23L2/60A23L27/30A61K8/9789A23V2002/00A61K2800/10A23V2250/21A23V2300/10A23V2300/14A23V2300/34A23V2300/50A61K2800/92A23L19/00A23L5/51A23N1/02A23L27/36A23L27/11A23L33/105A23L5/273A23L27/12A61K2236/15A61K2236/31A61K2236/331A61K2236/39A61K2236/53B01D11/0288B01D15/247B01D15/265B01D21/262B01D61/027B01D69/02B01D2011/002B01D2311/02B01D2311/2626B01D2311/2676B01D71/0215B01D2325/02832
Inventor 张宝堂谭家忠
Owner HUNAN NUSTREETCARAX
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