Compound sweetener with mogroside as primary component, and preparation method and use thereof

Abstract

The invention relates to a compound sweetener with mogroside as the primary component, and a preparation method and a use thereof. The invention provides a compound and natural compound sweetener, which can be transformed by mogroside, a traditional sweetener and an edible spice, in betel nut industry, extrusion pastry (commonly known as spicy gluten) industry and fruit and preserved fruit industry, and a preparation method thereof. The compound sweetener including mogroside at least includes mogroside, a natural high-efficiency sweetener, at least one sweet-improving composition, at least onespice and at least one filler. The formula aims at the areca industry, the extrusion pastry (commonly known as spicy gluten) industry and the preserved fruit industry, and the products of the industries need the sweetness several times much higher than saccharose sweetness to mask, neutralize and improve the peculiar smell, astringency, saltiness and bitterness of the products, so conventional common condiments difficultly meet the standards of ensuring the taste, flavor, and no heat and even zero heat. At the same time, the compound sweetener not only ensures the demand of sweetness and efficacy, but also has good economy and effectiveness, and obtains the best taste experience.

Description

[0001] The following is the application number: 2016104555963 The title of the invention is: a divisional application of a mogroside-based compound sweetener, its preparation method and use. technical field [0002] The invention belongs to the field of food additive processing, and is mainly used for compound sweeteners in food processing, in particular to a compound sweetener based on mogroside, its preparation method and application. Background technique [0003] Diabetes is a group of metabolic diseases characterized by hyperglycemia. Hyperglycemia is caused by defective insulin secretion or impaired biological action, or both. The long-term high blood sugar in diabetes leads to various tissue lesions, especially chronic damage and dysfunction of the eyes, kidneys, heart, blood vessels, and nerves. Based on the mechanism of action of diabetes, sweeteners that can replace sucrose and other sweeteners that have a sweet taste and do not raise blood sugar have become resear...

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