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...

AI Technical Summary

Problems solved by technology

[0013] Therefore, although people have found that there are many kinds of sweetener ingredients, how to deploy these sweetener ingredients is still an unresolved problem, how to selectively modify the taste of natural and synthetic high-potency sweeteners, so that it can be closer to the taste The characteristics of sweeteners such as sucrose with high calorie content can enable people to take in lower calories while enjoying a better taste experience. Can be used to make people more willing to accept the mouthfeel of the formulated sweetener, which is still an unresolved technical problem

Especially for the betel nut industry, extruded pastry (commonly known as spicy strips) industry, and candied fruit industry. The products in these industries need to be much sweeter than sucrose to cover up and neutralize the peculiar smell, astringency, saltiness and bitterness of the products. , so the existing common condiments are difficult to meet the standard of ensuring the taste and flavor, and having no calories or even 0 calories

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