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A compound sweetener for improving lasting sweetness of Luo Han Guo extract and preparation method thereof

A technology of Luo Han Guo extract and compound sweetener, which is applied in the direction of food ingredients containing natural extracts, food ingredients as taste improvers, food science, etc., can solve the problems of heavy sweetness affecting the taste, and achieve stability and stability. Excellent performance, low heat, and the effect of reducing the loss of fragrance

Active Publication Date: 2022-07-26
JIANGXI HAIFU BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0028] The technical problem to be solved by the present invention is to overcome the problem in the prior art based on the extract of Luo Han Guo, especially the problem that the sweetness of the mogroside V is relatively heavy and affects the taste, and to expand the application of the extract of Luo Han Guo as a natural high-sweetness sweet substance scope

Method used

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  • A compound sweetener for improving lasting sweetness of Luo Han Guo extract and preparation method thereof
  • A compound sweetener for improving lasting sweetness of Luo Han Guo extract and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] This embodiment includes the following steps:

[0078] (1) Preparation of okra young fruit mucilage:

[0079] ①Extraction: Take 100kg of young okra, crush it into long strips with a width of about 5mm with a medicine cutter, and put it into 1m 3 In a stirring tank, water was used as a solvent, and the mixture was stirred and extracted at room temperature of 17°C. Extraction was performed twice, the first time adding 600L water, and the extraction was 2.0h; the second time adding 500L water, the extraction was 1.5h. After each extraction and filtration, the first extraction residue is then subjected to the second extraction. The 1st and 2nd extracts were combined to obtain 1100L water extract; the extraction residue after the 2nd extraction was collected in another device.

[0080] ②Clarification: First pass the water extract through a disc centrifuge, and then through a complete set of ceramic membrane equipment with a pore size of 500nm for clarification. After fee...

Embodiment 2

[0096] (1) Preparation of okra young fruit mucilage:

[0097] ①Extraction: Take 100kg of young okra, use a medicine cutter to break into long strips with a width of about 7mm, and put in 1m 3 In a stirring tank, water was used as a solvent, and the mixture was stirred and extracted at room temperature of 26 °C. Extraction was performed twice, the first time adding 600L water, and the extraction was 2.0h; the second time adding 500L water, the extraction was 1.5h. After each extraction and filtration, the first extraction residue is then subjected to the second extraction. The 1st and 2nd extracts were combined to obtain 1100L water extract; the extraction residue after the 2nd extraction was collected in another device.

[0098] ②Clarification: First pass the water extract through a disc centrifuge, and then through a complete set of ceramic membrane equipment with a pore size of 300nm to clarify. After feeding the feed liquid, add 300L purified water to wash the upstream l...

Embodiment 3

[0114] (1) Preparation of okra young fruit mucilage:

[0115] ①Extraction: Take 100kg of young okra, use a medicine cutter to break into long strips with a width of about 4mm, and put in 1m 3 In a stirring tank, water was used as a solvent, and the mixture was stirred and extracted at room temperature of 8°C. Extraction was performed twice, the first time adding 600L water, and the extraction was 2.0h; the second time adding 500L water, the extraction was 1.5h. After each extraction and filtration, the first extraction residue is then subjected to the second extraction. The 1st and 2nd extracts were combined to obtain 1100L water extract; the extraction residue after the 2nd extraction was collected in another device.

[0116] ②Clarification: First pass the water extract through a disc centrifuge, and then through a complete set of ceramic membrane equipment with a pore size of 500nm for clarification. After feeding the feed liquid, add 300L purified water to wash the upstr...

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Abstract

The invention relates to a compound sweetener for improving the lasting sweetness and sweetness multiple of Luo Han Guo extract. The raw materials used in the preparation method include: okra young fruit mucilage, okra concentrated juice, Luo Han Guo extract, erythrose alcohol, provided that the mass of mogroside V in the Luo Han Guo extract is 0.3-1% of the total mass of okra young fruit mucilage and okra concentrated juice. The method of the invention increases the thick and thick taste through the mucilage of the young okra fruit, and increases the sweetness saturation by baking and decolorized okra concentrate juice; the sweetness time is less than 10 seconds, and the lasting sweetness of the Luo Han Guo extract is improved. The compound sweetener has a bitterness, taste, and sweetness duration close to that of sucrose, and is a low-calorie, pure natural sweetener that can replace sucrose.

Description

technical field [0001] The invention relates to the technical field of plant extraction and separation and the field of compound sweetener, in particular to a compound sweetener for improving the lasting sweetness of Luo Han Guo extract and a preparation method thereof. Background technique [0002] The Luo Han Guo extract is prepared from the fresh ripe fruit of the Cucurbitaceae plant Luo Han Guo, which is first saccharified and then ripened, and then prepared through a series of separation and extraction steps. Luo Han Guo extract has the best taste among all natural sweet substances and is the closest to sucrose. It has the significant advantages of refreshing sweetness, high sweetness and low calorie of sucrose. It does not change blood pressure and blood sugar, and does not cause dental caries. It is especially suitable for It is an ideal sugar substitute for people with diabetes, high blood pressure, obesity and those who are not suitable for sugar consumption. It is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/30
CPCA23L27/30A23L27/34A23V2002/00A23V2200/14A23V2250/21A23V2250/6402
Inventor 刘庚贵黄华学曾润清黄俊何安乐唐鑫
Owner JIANGXI HAIFU BIOENG