High-power sweetening agent for improving taste and mouth feel of mogroside and preparation method of high-power sweetening agent

Abstract

The invention provides a high-power sweetening agent capable of improving taste and mouth feel of mogroside and a preparation method thereof. The high-power sweetening agent is prepared through the following steps: taking the mogroside as a raw material, enabling the raw material to sequentially pass through a polar macroporous adsorption resin column, a high-specific-surface-activity macroporous adsorption resin column and a small-hole reversed-phase gel column, and performing physical refining and boiling granulation; the high-power sweetening agent comprises the following components: 1.5 to 4 weight percent of mogroside IV, 55 to 70 weight percent of mogroside V, 4 to 11 weight percent of 11-O-mogroside V, 0.4 to 2.2 weight percent of siamenoside, 0.4 to 2.8 weight percent of mogroside VI, less than 0.2 weight percent of acid phenolic substances and less than 0.2 weight percent of pigment substances. Phenolic acid, pigment and bitter taste components in mogroside are removed through a process technology, foreign substances are introduced into commercially available mogroside V products due to an ion exchange resin decoloration process, and the loss of mogroside, especially mogroside V, is very small.

Description

technical field [0001] The invention relates to the technical field of plant extraction and separation and the field of sweeteners, in particular to a high-intensity sweetener for improving the taste and mouthfeel of mogroside and a preparation method thereof. Background technique [0002] The present invention mainly relates to mogroside: [0003] Mogroside is prepared from the fresh ripe fruit of Luo Han Guo, a plant of Cucurbitaceae, which is saccharified and then ripened, and then prepared through a series of separation and extraction steps. Most of the commercially available mogrosides are V50 specifications, of which the mogroside V content is 42.0-55.0%, and the color is off-white to milk powder white. The main process is to prepare fresh Luo Han Guo through saccharification, ripening, crushing, water extraction, filtration, ceramic membrane microfiltration clarification, broad-spectrum macroporous adsorption resin chromatography, ion exchange resin decolorization, d...

AI Technical Summary

Problems solved by technology

Although the above-mentioned mogrosides have been separated and purified to remove most of the substances originally stored in fresh Luo Han Guo, such as glucose, fructose, protein, amino acids, flavonoids, pigments, etc., they still have certain defects in taste and taste: there is a slight taste in the mouth. Bitter taste, disappears in about 8 seconds

[0025] The above technologies and compounding methods for improving the taste and taste of mogroside are not ideal. The specific manifestations are: (1) The chemical exchange adsorption of ion exchange resin is used as the key to separation and purification, and foreign substances are introduced. The final product has residues and no corresponding The removal steps or desalination is incomplete, causing the bitter taste of mogroside products; (2) using broad-spectrum macroporous adsorption resin as the key to separation and purification, mogroside is adsorbed and desorbed together with phenolic acids, pigments, and bitter and astringent components. It can be effectively separated without improving the taste and taste; (3) Broad-spectrum macroporous adsorption resin and ion exchange resin separation and purification technology cannot prepare pure white mogroside, which has removed phenolic acid, pigment and bitter taste, and is currently commercially available Mogrosides are all off-white to white in milk powder, and the taste and texture need to be further improved, which is proved by the market; (4) There is no technology to adjust the relative proportion of the main sweet saponins, and it is impossible to maintain the optimal relative ratio of the main sweet ingredients. (5) Adding sugar alcohols, arabinose, etc. to compound into low-power sweetening substances is only a simple ratio, and by diluting the sweetness and bitterness, only the sweetness of each The change in the amount of ingredients did not improve the taste and texture of mogroside in terms of material basis, and could not highlight the sweetness performance advantages of mogroside, and the taste and texture still need to be further improved

Images