A sweetening composition, and methods of making and using the same

Abstract

The present application relates to a sweet composition, more particularly to a sweet composition and its preparation method and use. The sweet composition comprises at least 0-99% mogroside V and 0-99% fructooligosaccharide. The preparation method comprises taking a mogroside extract, and then performing enzymatic conversion treatment on the mogroside extract by using a biological enzyme coupling membrane separation technology. Under the action of fructose transmembrane enzyme, sucrose enzyme and glucose isomerase, sucrose in the mogroside is converted into fructooligosaccharide, and the generally existing low-sweetness glucose in the mogroside is converted into high-sweetness fructose. Then, after recombination, concentration and sterilization, the sweet composition is obtained. The mogroside sweet composition product prepared by the present application not only has low sugar and low heat, but also has purer taste, fuller flavor, faster dissolution, and is closer to edible sugar. The defects of insufficient sweetness and slow sweetness of mogroside V after sweetness are improved, and the mogroside sweet composition can be applied to the preparation of food, beverage, dietary supplement, medicine and pet food.

Description

TECHNICAL FIELD

[0001] The present application relates to a sweet composition, more particularly, to a sweet composition and its preparation method and use. BACKGROUND

[0002] As one of the three major nutrients, sugar is the main source of energy for human life activities, and about 70% of energy supply comes from sugar. Sugar can also optimize the texture of products and impart a pleasant sweet taste, which is an important factor affecting deliciousness. With the continuous in-depth study of sugar, scientists have found that excessive intake of sugar has great potential harm: 1) Sugar can rapidly increase the blood glucose content in the blood, and long-term high blood glucose state is easy to suffer from diabetes, leading to electrolyte disorder, impaired kidney function, vascular lesions, neuropathy and other acute and chronic complications; 2) Sugar has high heat and is easily absorbed and converted by the body, and excess heat is easily stored in the body in the form of fat, which easily leads to obesity, overweight, and greatly increases the risk of cardiovascular diseases and some cancers; 3) Sugar can stimulate the proliferation of cariogenic bacteria in the oral cavity to form dental plaque, which continuously releases corrosive substances to cause dental caries. In order to meet the demand for reducing sugar and health, researchers usually use synthetic or natural sugar substitutes to achieve the purpose of reducing added sugar. Luohanguo, which comes from natural fruits and has a long history of consumption, is found to be an ideal safe natural sugar substitute raw material.

[0003] Luohanguo is the fruit of the climbing herbaceous vine plant Siraitia grosvenorii (Swingle) C. Jeffrey ex A. M. Lu et Z. Y. Zhang, commonly found in Guangxi, Guizhou, Guangdong, Jiangxi, and southern Hunan, with the main producing area being Guilin, Guangxi. Like various fruits and vegetables, fresh Luohanguo has certain fluctuations in its composition due to different degrees of maturity, and generally contains about 78% water, 10% fiber, 8% sugar, 4% protein, and other plant components. The special feature of Luohanguo is that it contains not less than 20 kinds of tetracyclic triterpenoid glycosides, some of which have very strong sweetness, with a sweetness intensity range of about 100-500 times that of sucrose. The most abundant is Luohanguo sweet glycoside V, which accounts for about 0.4% of fresh fruit. In 2016, China introduced the National Food Safety Standard GB 1886.77-2016, which stipulates the technical standards that Luohanguo extract, as a food additive - Luohanguo sweet glycoside, should follow. Luohanguo sweet glycoside is a powder product obtained through selective process steps such as water extraction, adsorption, decolorization, removal of pesticide residues, concentration, and drying.

[0004] A method for extracting mogroside V is disclosed in patent No. 201410190403.7: through extraction, multi-column adsorption, ion exchange resin refining, concentration, drying and other processes to obtain products with different purity of mogroside. The patent and similar processes based on adsorption resin enrichment and ion exchange resin refining have low production cost, are easy to realize large-scale production, and are the traditional production method commonly used in the industry. Such processes have the following technical defects: 1) the flavor or its precursor including amino acids is not completely removed, and impure flavor is easily produced during processing and storage, and the product is not stable in most solvent systems with high alcohol content; 2) more than 80% of protein, sugar and other nutrients are lost during the process, resulting in serious waste of resources; 3) organic solvents such as ethanol are used, which are flammable and explosive, and there are solvent residues in the product; 4) due to the weak polarity of the product and the small powder particles, the product dissolves slowly in water, increasing the difficulty of application; 5) the sweetness is defective, the time for tasting sweet after entering the mouth is significantly delayed compared with traditional edible sugar, and the sweet taste lasts longer in the mouth, which is generally characterized by slow sweetening and long aftertaste. Researchers in the field usually compound low-sweetness substances such as sugar alcohols to make the sweetness of the product more similar to sucrose, but sugar alcohols often have physiological tolerance and other problems, and more perfect solutions for sweetening are still needed.

[0005] Patent No. 201610387839.4 discloses a method for extracting high-purity mogroside V from Siraitia grosvenorii: using extraction, centrifugation, enzymatic hydrolysis, ultrafiltration, nanofiltration, decolorization, microwave drying, and crushing to obtain mogroside products. In this process, more than 60% of the soluble components of Siraitia grosvenorii, including sugars, are lost through the membrane and cannot be utilized simultaneously, similar to traditional resin processes, wasting valuable Siraitia grosvenorii resources.

[0006] Concentrated juice products are usually obtained by selective steps of pressing, water extraction, clarification, cation and anion exchange, concentration, etc. The mouthfeel is more pure than mogroside, and the resource utilization rate of momordica grosvenori is improved by retaining high-calorie and high-GI fruit sugar ingredients. Patent No. 200810097509.7 discloses a method for preparing decolorized momordica grosvenori juice and the juice prepared by the method, which comprises the following steps: selecting materials and pretreating, passing through a cation column, decolorizing, first acidifying, concentrating, and second acidifying. The decolorized momordica grosvenori juice is obtained by the process combination of cation column + anion column + cation column. Such products contain a large amount of carbohydrates and a low content of momordica grosvenori. The total proportion of fructose, glucose and sucrose in the dry matter weight is more than 80%, and the content of momordica grosvenori V is about 2-4%. The adverse result is that the overall sweetness of the juice is not high, only about 10-15 times of sucrose. When sweetening, a relatively large amount of addition is required, and the application scene is limited, and it is difficult to meet the "0 sugar" and "0 calorie" standards in yogurt or other high-sweetness formulations. At the same time, in the natural state, the content ratio of the three sugars has a relatively large fluctuation, and when the content of glucose is too much, in the winter of cold areas, for example, near 0℃, glucose is easy to form white crystals and precipitate, affecting the stability of the juice state.

[0007] In summary, the existing momordica grosvenori deep processing products are difficult to meet the comprehensive market demand of pure mouthfeel, low sugar and low heat, stability, faster dissolution, and sweet taste closer to sugar. SUMMARY

[0008] In view of the deficiencies of the prior art, the purpose of the present application is to provide a sweet composition, which adopts enzyme conversion treatment of momordica grosvenori extract by biological enzyme coupling membrane separation technology. Under the action of fructosyltransferase (EC 2.4.1.9), sucrose and glucose isomerase, not only the sucrose in the momordica grosvenori extract is converted into fructosaccharide, but also the low-sweetness glucose commonly existing in the momordica grosvenori extract is converted into high-sweetness fructose, so that the prepared sweet composition product not only has low sugar and low heat, but also has a more pure mouthfeel, a more full flavor, and is closer to edible sugar, and the defects of insufficient sweet taste and slow sweetening of momordica grosvenori saccharide V are improved.

[0009] The above technical objective of the present application is achieved by the following technical solution: a sweet composition comprising at least 0-99% mogroside V and 0-99% fructooligosaccharide. Preferably, the sweet composition comprises at least 0-55% mogroside V and 0-40% fructooligosaccharide. Further preferably, the sweet composition comprises at least 0-35% mogroside V and 0-20% fructooligosaccharide. The sweet composition has the characteristics of low sugar and low heat, high sweetness, pure taste and full flavor, and contains fructooligosaccharide prebiotics, which is beneficial to human health and improves the defects of slow sweetness and long aftertaste of mogroside V.

[0010] In the present application, the fructooligosaccharide comprises at least one or more of GF1 fructooligosaccharide, GF2 fructooligosaccharide and GF3 fructooligosaccharide.

[0011] The second technical objective of the present application is to provide a preparation method of the sweet composition. The method comprises the following steps: taking a mogroside extraction liquid, transferring the mogroside extraction liquid into an enzyme membrane bioreactor and adding biological enzymes, mixing, performing enzyme conversion treatment at a temperature of 40-50 DEG C and a pH of 3.5-6.0, obtaining enzyme conversion liquid on the membrane retention side and obtaining fruit juice aqueous solution on the membrane permeation side. The enzyme conversion liquid is concentrated and sterilized to obtain the sweet composition; or the fruit juice aqueous solution is subjected to sugar decomposition and isomerization treatment, and then concentrated and sterilized to obtain the sweet composition; or the fruit juice aqueous solution is subjected to sugar decomposition and isomerization treatment, and then mixed with the enzyme conversion liquid, concentrated and sterilized to obtain the sweet composition. The sugar decomposition and isomerization treatment comprises the following steps: adding sucrose and glucose isomerase to the fruit juice aqueous solution at a pH of 3.0-8.0 and a temperature of 40-55 DEG C, and performing reaction.

[0012] In the present application, the biological enzymes are fructosyltransferase or microorganisms containing fructosyltransferase.

[0013] Further, the added amount of the bio-enzyme is measured by the added amount of the fructosyltransferase, which is 0.1-0.5% of the total amount of soluble solid substances in the monk fruit extract. The monk fruit extract is subjected to enzymatic conversion treatment by using bio-enzyme coupled with membrane separation technology. The fructose F in the sucrose GF molecule in the monk fruit extract is transferred to another molecule of sucrose by the fructosyltransferase, forming oligofructose GF1, and generating one molecule of glucose. GF1 is used as a substrate to form oligofructose GF2, generating one molecule of glucose, and so on, forming oligofructose GF3 and glucose. The glucose product generated by enzymatic conversion is separated from the reaction system under the action of the semi-permeable membrane in the enzyme membrane bioreactor, so as to facilitate the continuous forward progress of the enzymatic conversion reaction, forming higher concentration of oligofructose. With the progress of the conversion, sucrose is converted into oligofructose and continuously concentrated on the membrane interception side, while monosaccharides such as glucose and fructose and water are separated from the membrane permeation side. The membrane used in the enzyme membrane bioreactor is a commercially available semi-permeable membrane that allows glucose and water to permeate, which can be a bag type, a roll type, a tube type or any other form.

[0014] In the present application, the bio-enzyme can be free or carrier type, and the carrier in the carrier type bio-enzyme includes but is not limited to one or more of alumina, diatomite, resin, cellulose, gel, ceramic membrane and organic membrane.

[0015] In the present application, the microorganism containing fructosyltransferase includes but is not limited to one or more of A. niger, A. oryzae, Aureobasidium pullulans, Fusarium sp., Arthrobacter sp., Bacillus subtilis and Saccharomyces.

[0016] In the present application, the amount of the added sucrase is 0.01-0.8% of the total amount of soluble solids in the aqueous fruit juice solution, and the amount of the added glucose isomerase is 0.1-2.5% of the total amount of soluble solids in the aqueous fruit juice solution. The sucrase and the glucose isomerase are added and allowed to react for 1-3 hours. In the present application, the aqueous fruit juice solution on the permeate side of the membrane is used as the raw material, and the sucrase and the glucose isomerase are added thereto. Under the action of the sucrase, the sucrose in the aqueous fruit juice solution is decomposed into monosaccharides, and the glucose in the monosaccharides and the glucose in the aqueous fruit juice solution are converted into fructose under the action of the glucose isomerase. After the decomposition and isomerization by the enzymes, the sucrose in the aqueous fruit juice solution is completely decomposed, the glucose with about 0.6 times the sweetness is converted into fructose with 1.5 times the sweetness, and a fruit juice conversion solution with increased sweetness is obtained, i.e., the heat and the sugar content of the unit sweet fruit juice are reduced, so that the sweet composition prepared is low in sugar and heat. At the same time, the content of glucose in the isomerized fruit juice conversion solution is reduced, which is beneficial to maintaining the stability of the sweet composition at low temperature. Further, the sucrase or the glucose isomerase in the present application can be live bacteria, bacterial bodies containing the sucrase or the glucose isomerase, or commercial enzyme-containing products purified therefrom.

[0017] In the present application, the monk fruit extraction solution is obtained by immersing monk fruit in water, filtering and removing impurities. Specifically, the amount of water added is enough to immerse the monk fruit, and preferably, the mass ratio of the water to the monk fruit is 2-5:1. The immersion temperature is 80-90℃, the immersion time is 20-40 minutes, and the extraction times is 1-3 times. Preferably, the extraction times is 2-3 times, and the extraction time is 20-30 minutes. The pore size of the filter membrane used in the filtration is ≤1 μm. In the present application, the monk fruit can be immersed by reflux extraction or countercurrent extraction. In the present application, the filter membrane used for filtering and removing visible wood fibers, debris or gelatinous substances in the extraction solution has a pore size of ≤1 μm, and includes but is not limited to ceramic membranes.

[0018] In the present application, the Momordica grosvenori extract is obtained after the Momordica grosvenori is subjected to post-ripening treatment for 1-10 days. Specifically, the Momordica grosvenori fruits are placed in a special wooden cabinet and the special wooden cabinet is placed in a fruit shed with good insect prevention, rain protection, ventilation and lighting for post-ripening treatment. The post-ripening treatment utilizes the series of synthesis and decomposition of the fruits after picking to reduce the sour and bitter components of the Momordica grosvenori and improve the conversion of the other low sugar glycoside to Momordica grosvenori glycoside V, thereby increasing the content of Momordica grosvenori glycoside V in the fruits. In the present application, the Momordica grosvenori fruits can be fruits with different degrees of maturity, including green fruits, green-yellow fruits and yellow fruits with three increasing levels. Among them, the standard of green fruits is that the surface color of the peel is mostly green, the flesh is hard and the maturity is low; the yellow fruits refer to the fruits with mostly yellow peel surface and soft flesh; and the green-yellow fruits are between the green fruits and the yellow fruits. According to the characteristics of fruits with different degrees of maturity, different post-ripening times are selected. Specifically, the post-ripening treatment time of green fruits is 7-10 days, the post-ripening treatment time of green-yellow fruits is 5-8 days, and the post-ripening treatment time of yellow fruits is 1-5 days or part of the mature yellow fruits can be directly subjected to pre-treatment.

[0019] In the present application, the Momordica grosvenori extract can be subjected to impurity removal treatment by using resins before being transferred into the enzyme membrane bioreactor. The resins include one or more of adsorption resins, negative resins and positive resins. The resins are mainly used for decolorization and adsorption of organic matters, which can effectively remove the impurities in the Momordica grosvenori extract, mainly affect the appearance color of the product and the content of amino acids and Momordica grosvenori glycoside V contained therein, and have a certain positive effect on the stability of the product.

[0020] In the present application, the concentration can be performed by using a low-temperature concentrator, including a rotary concentrator, a single-effect falling film concentrator, a multi-effect falling film concentrator, a climbing film concentrator or other low-temperature concentration devices. The temperature during concentration is 60-80°C, and the concentration is performed to BRIX>20%; preferably, the temperature during concentration is 70°C, and the concentration is performed to BRIX 60%-70%.

[0021] In the present application, the sterilization can be performed by using high-pressure sterilization, heating sterilization, microwave sterilization, high-temperature instantaneous sterilization or membrane filtration sterilization. Preferably, the sweet composition concentrate is obtained by using high-temperature instantaneous sterilization and membrane filtration sterilization.

[0022] In the present application, the enzyme conversion liquid or the aqueous fruit juice solution is concentrated and sterilized, and then dried to obtain a powdery sweet composition, wherein the drying is belt drying or spray drying. One of the differences between the powdery sweet composition and the traditional mogroside sweetener powder is that the powdery sweet composition has a faster water absorption performance, and the powdery sweet composition is dissolved more quickly and is more convenient to use in occasions requiring dissolution. Specifically, the drying is belt drying or spray drying, and the process conditions of the belt drying are that the temperature is set to 70-90 DEG C in the first to fourth sections, 20-28 DEG C in the fifth section, the material temperature is 40-50 DEG C, the cloth angle is 5-8 DEG, and the pressure is 2000-3000 Pa; and the process conditions of the spray drying are that the inlet air temperature is 130-170 DEG C, the outlet air temperature is 75-85 DEG C, and the tower internal negative pressure is 110-140 Pa.

[0023] A third object of the present application is to provide the use of the above-mentioned sweet composition in the preparation of food, beverage, dietary supplement, medicine and pet food. The sweet composition prepared by the present application can be diluted with water to form a monk fruit beverage for direct drinking, can be added alone for sweetening to make the product taste better, can be used as a sugar substitute to reduce sugar, can replace or reduce common natural sweeteners such as sucrose, fructose syrup, honey, stevia, neotame or sucralose, and synthetic sweeteners to make the product healthier, can modify the taste, complex with various natural and synthetic sweeteners to mask the bitter, astringent, sour and other undesirable tastes of the product, can modify the flavor to make the flavor of the essence and spice more soft and pleasant, and can keep the product moist.

[0024] The present application has the following beneficial effects:

[0025] (1) The sweet composition prepared by the present application contains mogroside V and soluble dietary fiber (prebiotics), and the prebiotics at least include one or more of GF1 fructooligosaccharide, GF2 fructooligosaccharide and GF3 fructooligosaccharide. The presence of these prebiotics can promote the growth and reproduction of probiotics in the human body, which is beneficial to improve human health. Moreover, the sweet composition prepared by the present application can improve the defect of slow sweetness and long aftertaste of mogroside V, so that the product has a more pure taste and a more full flavor, thereby being closer to edible sugar.

[0026] (2) The sweet composition prepared by the present application is not only more stable in alcohol organic solvent systems such as propylene glycol and glycerol, but also has low sugar and low heat, and is dissolved more quickly, thereby having a wider application value compared with the existing monk fruit processing extract.

[0027] (3) In the preparation method of the sweet composition provided by the present invention, the monk fruit extract is subjected to enzymatic conversion treatment using bio-enzyme coupled membrane separation technology. Under the action of bio-enzymes and fructosyltransferase, sucrase, and glucose isomerase produced by microbial fermentation, the nutritional sugar resources (sucrose) commonly found in monk fruit are converted into prebiotics (fructooligosaccharides) that are beneficial to health, and low-sweetness glucose is converted into high-sweetness fructose. Through the recombination of each component, the value chain of monk fruit is extended, while the sweetness of the product is improved, and the defect of slow sweetness followed by long sweetness of mogroside V is compensated, thus improving the problem of insufficient sweetness of the product.

[0028] (4) The method for preparing the sweet composition provided by the present invention also includes post-ripening treatment of the monk fruit, which utilizes a series of synthetic decomposition processes that continue to occur after the fruit is harvested to reduce the acidity and bitterness of the fruit, increase the conversion of other glycosides with low sugar number to monk fruit glycoside V, and increase the content of monk fruit glycoside V in the fruit. While improving the recovery rate, the present invention can also be made unaffected by the ripeness of the monk fruit in terms of raw material selection.

[0029] (5) In the preparation method of the sweet composition provided by the present invention, the glucose product generated by enzyme conversion is separated from the reaction system under the action of a semipermeable membrane, which is conducive to the continued positive progress of bioconversion and the formation of a higher concentration of oligofructose on the membrane retention side.

[0030] (6) This invention relies on biotechnology and membrane technology, does not involve organic solvents that pose safety hazards such as explosion and residue, and is more friendly to humans and the natural environment. Attached Figure Description

[0031] Figure 1 This is a sweetness curve diagram of Example 2 of the present invention; curve 1 in the figure is the sweetness curve of sucrose, curve 2 is the sweetness curve of the sweet composition product of Example 2, and curve 3 is the sweetness curve of traditional mogroside MV30.

[0032] Figure 2 This is a schematic diagram of the enzyme membrane bioreactor of the present invention; in the figure, 1. fermenter; 2. semi-permeable membrane. Detailed Implementation

[0033] The present invention will be further described below with reference to specific embodiments.

[0034] Terminology Explanation

[0035] The explanation of the professional terms used in the present application, "BRIX" corresponds to the mass fraction of soluble solids, for example, if the BRIX of the fruit juice solution is 30%, it means that the mass fraction of dry matter in the fruit juice is approximately 30%. "Sweetness" refers to the intensity of sweetness, and the reference is 5% mass concentration of sucrose aqueous solution. The standard of "0 sugar" and "0 calorie" comes from the Chinese national food safety standard GB28050-2011 General Principles for Nutrition Labeling of Prepackaged Foods. "0 sugar" means that the content of carbohydrates, i.e. sugar, in the food is ≤0.5g / 100g solid or 100ml liquid. "0 calorie" means that the total energy in the food is ≤17KJ / 100g solid or 100ml liquid. BV is the abbreviation of column bed volume.

[0036] Example 1

[0037] (1) Post-ripening treatment: 1.4 tons of freshly picked Luohan fruits were manually sorted out, and the selected fruits were placed in a special wooden frame to prevent the fruits from being crushed by stacking. The fruits were placed in a fruit shed with good ventilation, lighting, and protection against insects and rain for 2 days.

[0038] (2) Obtain fruit juice: The Luohan fruits subjected to post-ripening treatment in step (1) were added with 2.8 tons of drinking water, and the temperature was set to 82℃. The extraction was carried out for 20 min, and the Luohan extract was collected. The extraction was repeated once. The Luohan extracts were combined, and a total of 6600L of Luohan extract containing fruit juice was obtained, with a BRIX of 2.5% and a pH of 5.6.

[0039] (3) Pretreatment: The Luohan extract of step (2) was filtered through a plate and frame filtration device with a filter cloth pore size of 0.45μm. The top water was 400L, and the macromolecular substances such as visible wood fiber debris and gel in the Luohan extract were removed. A total of about 7000L of clear Luohan extract was obtained.

[0040] (4) Enzymatic conversion: The clarified Luohanguo extract from step (3) is subjected to enzymatic conversion using a bio-enzyme coupled membrane separation technique to convert the nutritive sugars into fructo-oligosaccharides. The clarified Luohanguo extract is transferred into an enzyme membrane bioreactor, which comprises a fermenter 1 and a semi-permeable membrane 2. The Luohanguo extract is subjected to enzymatic conversion in the fermenter 1 and then separated through the semi-permeable membrane 2. 300 ml of fructose-6-phosphate 1,6-transglucosylase is added into the enzyme membrane bioreactor, mixed well, and the pressure of the membrane equipment is adjusted to 0.2-0.6 MPa, the membrane separation flux is 200-800 L / H, the temperature of the enzymatic conversion is 42°C, and the pH is 5.5. The material is continuously separated and concentrated while the conversion is in progress. When the volume of the membrane permeate reaches about 6600 L, the conversion is completed. The top water is 200 L, the concentrated solution on the membrane retention side is collected, and the enzyme conversion solution of 600 L is obtained, with a BRIX of 5.5%. The water solution of the juice on the membrane permeate side is about 6800 L.

[0041] (5) Sugar decomposition and isomerization: The membrane permeate solution of about 6800 L from step (4) is adjusted to a temperature of 53°C, and 120 ml of invertase and 500 ml of glucose isomerase are added uniformly and incubated for 3 h to obtain a fructose conversion solution.

[0042] (6) Re-combination: The enzyme conversion solution of 600 L from step (4) is not added with the fructose conversion solution from step (5), i.e., the enzyme conversion solution accounts for 100%.

[0043] (7) Concentration: The enzyme conversion solution is transferred into 4 small rotary evaporators with an evaporation capacity of 50 L / L, the temperature is 70°C, the vacuum degree is 0.1 MPa, and the juice concentrate is obtained by concentrating to a BRIX of 70%.

[0044] (8) Sterilization: The juice concentrate from step (7) is subjected to high-temperature instantaneous sterilization, and the temperature is set to 125°C to obtain a sterilized juice concentrate.

[0045] (9) Obtain a sweet composition: The sterilized juice concentrate is transferred into a belt drying device for drying, and the moisture content is reduced to <6% to obtain a finished product. The belt drying temperature is set to 80°C for the first to fourth sections, 25°C for the fifth section, the material temperature is 45°C, the cloth angle is 5°, and the pressure is 2200 Pa to obtain a dry powder sweet composition of 33 kg.

[0046] The content of the components in the sweet composition is detected, wherein the content of Luohanguo mogroside V is 15.6%, the content of fructo-oligosaccharides is 14.7%, the sweetness intensity is 70-80 times that of sucrose, the carbohydrate content is 76.5 g / 100 g, and the energy is 1361 KJ / 100 g.

[0047] 1) Product test

[0048] The mogroside powder product prepared by the traditional process is used as a control group, and a random three-blind taste test is performed. The three-blinds refer to the configuration of the tasting liquid, the taster, and the result statistician, which are blinded. The control group product is from Guilin Lain Bio-technology Co., Ltd., and the product batch number is LHG220116-03. The mogroside V content is 15.2%, and the main process steps are extraction, clarification, resin adsorption chromatography, ethanol elution, pesticide residue removal, and spray drying.

[0049] The mogroside V content of the sweet composition prepared in the embodiment and the control group product is respectively prepared into a 200 PPM solution, and is stored in an opaque container. One cup is the sweet composition solution of the embodiment, and the other cup is the control group solution. Twenty test personnel randomly taste and select the product with higher purity. The statistical results show that all the test personnel think that the flavor of the product of the embodiment is purer, and almost all the test personnel think that the aftertaste of the product of the embodiment is shorter.

[0050]

[0051] 2) Sugar and heat introduced by product sweetening

[0052] The mogroside decolorized concentrated juice from Guilin Lain Bio-technology Co., Ltd. is taken as a control group, and the product batch number is LHXT-N01LHZ-210112-01. The sweet composition prepared in the embodiment is used to prepare a simple water beverage according to the sweetness of 30 g sucrose per 100 ml water, and the sugar and heat introduced when the sweetness is applied are calculated, as shown in the following table.

[0053] Name Sugar content Calorie Sweetness Addition amount Sugar increase Calorie increase Unit g / 100g KJ / 100ml times ％ g / 100ml KJ / 100ml This example 76.5 1361 75 0.4 0.3 5.4 Control group 61.7 1136 11 2.7 1.7 30.7

[0054] The results show that the beverage prepared according to the sweetness standard of 30 g sucrose per 100 ml water, the sugar introduced by the sweet composition of the embodiment is 0.3 g / 100 ml, and the heat is 5.4 KJ / 100 ml, which meets the “0 sugar” and “0 heat” standard requirements. The control group is 1.7 g / 100 ml and 30.7 KJ / 100 ml, which does not meet the requirements. Therefore, the sweet composition of the embodiment added to the beverage and other products not only greatly increases the sweetness, but also meets the “0 sugar” and “0 heat” standard requirements.

[0055] 3) Application display

[0056] A. Fruit juice beverage: 0.1 parts of the sweet composition prepared in the embodiment are put into a commercially available fruit juice beverage machine, 100 parts of sterile water are added, and the mixture is stirred uniformly to directly dilute and prepare a clear and sweet monk fruit beverage that can be drunk at any time.

[0057] B. Green tea: sweetener composition 0.007 parts, fresh green tea 100 parts, the obtained green tea beverage is obviously sweetened, the bitterness is reduced, and the sweet aftertaste is obvious.

[0058] C. Sugar-reduced coffee: sweetener composition 0.04 parts, freshly ground coffee 100 parts, and Luohan fruit juice 0.25 parts, the obtained coffee beverage can reduce about 85% of the traditional added sugar, reduce the bitterness of coffee, and not change the original flavor of coffee.

[0059] Example 2

[0060] (1) Post-mature treatment: about 20 tons of Luohan fruit picked just now were manually sorted out, placed in a special wooden frame, and transferred to a fruit shed with good ventilation, lighting, and protection from insects and rain. The fruit was placed for 6 days.

[0061] (2) Obtain juice: the above-mentioned matured green Luohan fruit was sent to a countercurrent extraction device, the fruit feeding speed was about 6 tons / H, the water feeding speed was about 20 tons / H, the temperature was set to 85℃, and about 70 tons of Luohan fruit extract was obtained.

[0062] (3) Pretreatment: the Luohan fruit extract was clarified by a 1 μm ceramic microfiltration membrane, and was fed into a decolorization column formed by a series connection of a positive resin D001*7 (provided by Xi'an Lanxiao Science and Technology New Material Co., Ltd.) and a negative resin LX-T5 (provided by Xi'an Lanxiao Science and Technology New Material Co., Ltd.) at a flow rate of 3.5 BV / H. The total amount of the resin-treated feed liquid was set to 20 BV, and the flow rate was 1 BV / H. After the feeding was completed, 5 BV of water was topped, and the Luohan fruit extract after decolorization was collected.

[0063] (4) Enzyme conversion: the Luohan fruit extract after decolorization was adjusted to a temperature of 48℃ by a heat exchanger, and the pH was adjusted to 4.5-5.8 by citric acid. The Luohan fruit extract was continuously fed into an enzyme membrane bioreactor at a flow rate of 12000 L / H, and the membrane pressure was 0.5-1.5 Mpa. At the same time, 7 L of fructosyltransferase liquid was prepared and continuously and uniformly added to the Luohan fruit extract by a peristaltic pump. The flux of the semi-permeable membrane in the enzyme membrane bioreactor was set to be the same as the flow rate of the Luohan fruit extract, i.e. 12000 L / H, and the Luohan fruit extract was continuously fed for conversion. When the material in the reactor was concentrated to about 15 tons, 5 tons of water was added for continuous circulation for 3 hours, and the enzyme conversion was completed. The enzyme conversion liquid was obtained on the side of the interception membrane, and the fruit juice aqueous solution was obtained on the side of the membrane permeate, with a total amount of 80 tons.

[0064] (5) Sugar decomposition and isomerization: the fruit juice aqueous solution in step (4) was continuously and uniformly added to 1 L of sucrose enzyme and 20 L of glucose isomerase by a peristaltic pump, and was incubated for 3 hours, to obtain a fructose conversion liquid with increased sweetness, with a total amount of about 80 tons.

[0065] (6) Re-combination: 100% of the enzyme conversion liquid in step (4) about 9 tons, mixed with 10% of the sweetened fructose conversion liquid in step (5) to obtain a re-combined mixture.

[0066] (7) Concentration: the re-combined mixture in step (6) enters a MVR evaporator (mechanical vapor recompression) with a set concentration temperature of 62°C, and is concentrated to about BRIX 63.5%, i.e. the concentration is completed, and the total amount of the concentrated liquid is about 600L.

[0067] (8) Sterilization: the juice concentrate in step (7) enters a high-temperature instantaneous sterilization device with a temperature set at 120°C to obtain a sterilized juice concentrate.

[0068] (9) Obtain a sweet composition: the sterilized juice concentrate is transferred into a spray drying device with an inlet air temperature of 150°C, an outlet air temperature of 80°C, and a tower negative pressure of 120pa to obtain a dry powder sweet composition of about 412kg.

[0069] The sweet composition product is detected, wherein the mogroside V content is 18.7%, the total amount of fructooligosaccharide is 4.5%, and the sweetness is 90-100 times that of sucrose.

[0070] 1) Taste test

[0071] Take sucrose, the sweet composition product prepared in the embodiment, and traditional mogroside product MV30 (selected from Guilin Lain Bio-technology Co., Ltd.) 3 products, and configure them into 5% sucrose sweetness aqueous solution. 4 sensory panelists evaluate the 3 samples, and use a stopwatch to record the sweetness change and the corresponding time, and draw a time-sweetness sweet taste curve graph as shown in Figure 1 .

[0072] The results show that compared with the traditional mogroside product MV30, the sweet composition of the embodiment reaches the peak of sweetness in advance, the duration of sweetness is slightly shorter, and the sweetness curve is closer to sucrose.

[0073] 2) Draw a radar chart of different sensory indicators of the three products as shown in Figure 2 , and the scoring standards and results are shown in the following table:

[0074] Scoring standards:

[0075] Degree None Very weak Weak Weak General Strong Stronger Very strong Score 0 1 2 3 4 5 6 7

[0076] Scoring results of each indicator:

[0077] MV30 Sweetness composition of this example Sucrose Odor 7 2 2 Purity 1 6 6 Fullness 5 4 6 Acidity 0 0 0 Bitterness 1 0 0 Preference 2 5 5

[0078] The above evaluation results show that the sweet composition product of the present application is basically consistent with sucrose in terms of purity, odor, and preference, except that the fullness is slightly worse than sucrose. The traditional mogroside MV30 product has poor purity, obvious special odor, and slight bitterness.

[0079] 3) Application demonstration:

[0080] A. Fresh low-sugar soy milk: 0.05 parts of the sweet composition prepared in this embodiment, 100 parts of soy milk, and 3 parts of monk fruit juice (without mogrosides). The obtained soy milk product has a sweetness of about 7% sucrose water, but the actual sugar content of the product is only 3%, reducing the added sugar by about 60%, and the taste is fresher and more natural without the sweet and greasy feeling of sugar.

[0081] B. Compound sweetener: 3 parts of the sweet composition prepared in this embodiment, 1.7 parts of steviol glycoside, 1 part of sucralose, 0.3 parts of neotame, and 14 parts of resistant dextrin. The obtained compound sweetener is similar to sucrose and has no aftertaste.

[0082] C. Toothpaste: 0.1 parts of the sweet composition prepared in this embodiment, 50 parts of mixed abrasive agent, 20 parts of glycerol, 3 parts of sodium lauroyl amino glutamate, 1 part of carboxymethyl cellulose, and water to 100 parts.

[0083] Example 3

[0084] (1) Post-ripening treatment: 100 kg of freshly picked monk fruit was manually sorted out of green fruit, transferred to a special wooden frame, and placed in a fruit shed with good ventilation, lighting, and protection from insects and rain for 10 days.

[0085] (2) Obtain juice: Add 300 L of drinking water to the post-ripened fruit from step (1), set the temperature to 90℃, and extract for 30 min. Collect the monk fruit extract and repeat the extraction once. Combine the monk fruit extracts, and the BRIX is 1.7% and the pH is 5.7, obtaining 670 L of monk fruit extract.

[0086] (3) Pretreatment: The liquid extract of Momordica grosvenori from step (2) is passed through a ceramic membrane with a pore size of 0.2 μm, and 30 L of water is added on top to remove macroscopic wood fiber debris, gelatinous substances and other macromolecular substances contained in the liquid extract of Momordica grosvenori. The clarified liquid extract of Momordica grosvenori is passed through a decolorizing column composed of three columns connected in series, i.e., a D001*7 cation exchange resin (provided by Xi'an Lanxiao Science and Technology New Material Co., Ltd.), an LX-T5 anion exchange resin (provided by Xi'an Lanxiao Science and Technology New Material Co., Ltd.), and a D001*7 cation exchange resin (provided by Xi'an Lanxiao Science and Technology New Material Co., Ltd.). The ratio of the cation exchange resin, the anion exchange resin, and the cation exchange resin is 1:1:1, and the treatment capacity of the resin for the liquid is set to 35 BV, and the flow rate of the feed is 1.5 BV / H. After the feed is completed, 5 BV of water is added on top, and about 780 L of pretreated liquid is obtained, with a BRIX of 1.0%.

[0087] (4) Enzymatic conversion: The pretreated liquid from step (3) is subjected to enzymatic conversion treatment using a biological enzyme coupled membrane separation technology, so that the nutritive saccharides are converted into prebiotic fructooligosaccharides. The clarified liquid extract of Momordica grosvenori is transferred into a liquid tank of an enzyme membrane bioreactor prototype device, 22 ml of fructosyltransferase is added, and mixed, the membrane device inlet pressure is adjusted to 0.5-1.0 MPa, the membrane separation flux is 70-90 L / H, the treatment temperature for the enzymatic conversion treatment is 48°C, and the pH is 4.0. At the same time of the conversion, the material is continuously separated and concentrated. The membrane permeate is passed into a saccharide decomposition and isomerization process. When the volume of the permeate reaches about 660 L, the conversion is completed. 30 L of water is added on top, the concentrated liquid on the membrane retention side is collected, and about 150 L of the enzymatic conversion liquid after the conversion is completed is obtained, with a BRIX of 1.1%; the fruit juice aqueous solution on the membrane permeate side is collected, and 680 L is obtained.

[0088] (5) Saccharide decomposition and isomerization: The fruit juice aqueous solution on the membrane permeate side from step (4) is continuously and uniformly added into 10 ml of sucrose enzyme and 160 ml of glucose isomerase using a peristaltic pump, and incubated for 2 hours, and about 680 L of fructose conversion liquid with increased sweetness is obtained.

[0089] (6) Re-combination: About 150 L of 100% of the enzymatic conversion liquid from step (4) is uniformly mixed with about 30 L of 5% of the fructose conversion liquid with increased sweetness from step (5), and a recombined mixed liquid is obtained.

[0090] (7) Concentration: The mixed liquid from step (6) is transferred into a rotary evaporator with an evaporation capacity of 50 L / H, the temperature is 75°C, the vacuum degree is 0.1 MPa, and the concentration is performed to a BRIX of 65%, and about 2.0 L of fruit juice concentrate is obtained.

[0091] (8) Sterilization: The fruit juice concentrate from step (7) is passed into a high-temperature instantaneous sterilization device, and the temperature is set to 120°C, and a sterilized fruit juice concentrate is obtained.

[0092] (9) Obtain sweet composition: sterilized fruit juice concentrate is transferred into a belt drying device to dry, and the moisture is reduced to <6% to obtain the finished product. The belt drying temperature is set to 80°C for the first to fourth sections, 25°C for the fifth section, the material temperature is 45°C, the cloth angle is 5°, and the pressure is 2200 Pa to obtain 1.5 kg of sweet composition in the form of dry powder.

[0093] The content of mogroside V is 20%, the content of fructooligosaccharide is 8.2%, and the sweetness intensity is 100 times that of sucrose.

[0094] 1) Organic solvent stability test

[0095] 2.0 g of the sweet composition of the present example and 2.0 g of traditional mogrosides (mogroside V content 30±1%, from Guilin Lain Bio-technology Co., Ltd., product batch numbers LHG210128-2, LHG210310-1 and LHG210516-1) are respectively placed in 250 ml glass sample bottles, 10 ml of pure water and 88.0 g of analytical pure glycerol are added, and stirring is performed until complete dissolution. The sample bottles are placed at room temperature for 7 days. The bottom of the sample bottle is aligned with a strong light source, and the state of the solution in the bottle is observed. Three parallel repeats are set in the experiment. The results show that a large amount of granular precipitate is precipitated from the three traditional mogrosides, and the solution is turbid. The solution of the three sweet compositions of the present example is clear, and there is no obvious precipitate. Obviously, the sweet composition of the present example has better organic solvent stability than the traditional mogrosides.

[0096] 2) Room temperature dissolution test

[0097] 10.0 g of traditional mogrosides (from Guilin Lain Bio-technology Co., Ltd., product batch numbers LHG210415-01 and LHG210303-02) and the sweet composition of the present example are respectively placed in 250 ml conical flasks, 90 ml of pure water is added, and manual stirring is performed in the same direction until complete dissolution, and the time is recorded. The results show that the complete dissolution time of the sweet composition of the present example is 38 seconds, the complete dissolution time of the traditional mogrosides product LHG210303-02 is 7 minutes, and the complete dissolution time of the traditional mogrosides product LHG210415-01 is 6 minutes. Obviously, the sweet composition of the present example has faster dissolution speed and better use convenience.

[0098] 3) Application display

[0099] A. Pudding chocolate milk tea: 0.1 parts of the sweet composition prepared in the present example, 20 parts of pudding, 5 parts of chocolate powder, 4 parts of full-fat milk powder, 2 parts of honey, and heated water to 100 parts are mixed uniformly, and a small amount of ice is added.

[0100] B. Electronic cigarette tobacco essence: 20 parts of the sweet composition prepared in this example, 40 parts of propylene glycol, and 40 parts of glycerol are dissolved and uniformly mixed.

[0101] C. Brocade carp diet: 0.2 parts of the sweet composition prepared in this example, 40 parts of puffed corn flour, 30 parts of peanut meal, 10 parts of spiral meat powder, 10 parts of fish meal, and 10 parts of spirulina are uniformly mixed and granulated.

[0102] Example 4

[0103] (1) Post-ripening treatment: 50 kg of yellow fruits of Luohanguo freshly picked are manually sorted, and the sorted fruits are placed in a special wooden frame to prevent the fruits from being crushed due to stacking, and are placed in a fruit shed with good ventilation, lighting, and protection against insects and rain for 1 day.

[0104] (2) Obtaining fruit juice: the Luohanguo fruits subjected to post-ripening treatment in step (1) are added with 150 L of drinking water, the temperature is set to 80°C, and the fruits are extracted for 20 min, and the Luohanguo extract is collected. The extraction is repeated once. The Luohanguo extracts are combined, and 310 L of Luohanguo extract containing fruit juice is obtained, with a BRIX of 2.0% and a pH of 5.1.

[0105] (3) Pretreatment: the Luohanguo extract is clarified by a 0.2 μm ceramic microfiltration membrane, and is fed into a decolorization column formed by three columns connected in series, i.e., a positive resin D001*7 (provided by Xi'an Lanxiao Science and Technology New Material Co., Ltd.) and a negative resin LX-T5 (provided by Xi'an Lanxiao Science and Technology New Material Co., Ltd.) and a positive resin D001*7 (provided by Xi'an Lanxiao Science and Technology New Material Co., Ltd.) at a flow rate of 2-4 BV / H. The total amount of the resin-treated feed liquid is set to 20 BV, and the flow rate is 1-2 BV / H. After the feeding is completed, 5 BV of water is topped, and the Luohanguo extract after decolorization is collected.

[0106] (4) Enzyme conversion: 20 ml of fructosyltransferase is dissolved in 50 L of pure water, and is fed into a small enzyme membrane bioreactor for continuous circulation for 20 min to immobilize the fructosyltransferase on the spiral membrane carrier, and the immobilization of the enzyme is completed. The Luohanguo extract after decolorization is transferred into the enzyme membrane bioreactor. The membrane equipment is adjusted to have an inlet membrane pressure of 0.1-0.5 MPa, a membrane separation flux of 20-50 L / H, and a temperature for enzyme conversion treatment of 45°C and a pH of 5.2. The material is continuously separated and concentrated while being converted, and the conversion is completed when the volume of the membrane permeate reaches about 350 L. 10 L of water is topped, and the concentrated liquid on the membrane retention side is collected, and about 50 L of the enzyme conversion liquid after conversion is obtained.

[0107] (5) Decomposition and isomerization of sugar: in about 350 L of the membrane permeate liquid in step (4), 5 ml of invertase and 100 ml of glucose isomerase were uniformly added at a temperature of 53°C, and incubation was performed for 3 h to obtain a fructose conversion liquid.

[0108] (6) Re-combination: 50 L of the total enzyme conversion liquid in step (4) was not added with the fructose conversion liquid in step (5), that is, the enzyme conversion liquid accounted for 100%.

[0109] (7) Concentration: the enzyme conversion liquid was transferred into a small rotary evaporator with an evaporation capacity of 20 L / H, the temperature was 72°C, the vacuum degree was 0.08 MPa-0.1 MPa, and concentration was performed until the BRIX was 55% to obtain a juice concentrate.

[0110] (8) Sterilization: the juice concentrate in step (7) entered a high-temperature instantaneous sterilization device, and the temperature was set to 125°C to obtain a sterilized juice concentrate.

[0111] (9) Obtaining a sweet composition: the sterilized juice concentrate was sprayed, the inlet air temperature was set to 165°C-170°C, and the outlet air temperature was 79°C-83°C to obtain a sweet composition in the form of dry powder, 600 g.

[0112] Through detection of the content of the components in the sweet composition, the content of mogroside V was 38.0%, and the content of fructooligosaccharide was 24%.

[0113] 1) Flavor three-point test

[0114] The sweet composition of the present embodiment and a traditional mogroside product (selected from Guilin Lain Bio-technology Co., Ltd., product batch number LHG211215-01, the content of mogroside V was 39.3%) were prepared into about 40% BRIX with pure water. Three-point test was performed, 6 qualified sensory evaluation personnel smelled the flavor, tested, and each group was seen in the following table, A represented the sweet composition of the present embodiment, and B represented the traditional mogroside product. The results showed that the sweet composition of the present embodiment was pure and had no obvious flavor, and the traditional product had very obvious mogro fruit flavor. All the testers could easily find the non-similar items from each group.

[0115] Ordering method AAB ABA BAA BBA BAB ABB Number of correct choices 6 6 6 6 6 6

[0116] 2) Application

[0117] A. Plant-based yogurt: 0.1 parts of the sweet composition prepared in the present embodiment, 95 parts of nut fermentation liquid, 4 parts of concentrated apple juice, and 6 parts of concentrated juice of momordica grosvenori were mixed.

[0118] B. Fresh fruit smoothie: 0.15 parts of sweet composition prepared in this example, 12 parts of grapefruit, 15 parts of green apple pulp, 10 parts of blueberry, 63 parts of whole milk, homogenized.

[0119] C. Lip balm: 0.015 parts of sweet composition prepared in this example, 12 parts of beeswax, 14 parts of petrolatum, 33 parts of glycerol, 41 parts of tea seed oil, heated and melted, mixed, poured into a mold and cooled to form.

[0120] The foregoing examples are illustrative only and are not intended to limit the scope of the methods described herein. The appended claims are intended to claim as broad a range as possible consistent with the patent statutes. The examples presented herein are presented by way of illustration only and are not intended to limit the scope of the methods described herein. Thus, applicants intend that the appended claims to cover all such modifications as fall within the scope of the methods described herein. Some of the ranges in the claims are presented using the "to" language. Such ranges are intended to be "open-ended" ranges, meaning that they include all values and sub-ranges between the upper and lower values. Such ranges are also intended to be "independent" ranges, meaning that they are not intended to be limited to the upper and lower values.

Claims

1. A sweet composition, characterized in that, The preparation method is as follows: take the monk fruit extract, transfer it into the enzyme membrane bioreactor and add biological enzymes, mix well, and carry out enzyme conversion treatment at a temperature of 40~50℃ and a pH of 3.5~6.

0. The enzyme conversion solution is obtained on the membrane retention side and the fruit juice aqueous solution is obtained on the membrane permeation side. The enzyme conversion solution is concentrated and sterilized to obtain a sweet composition; or the fruit juice aqueous solution is subjected to sugar decomposition and isomerization treatment, and then concentrated and sterilized to obtain a sweet composition; or the fruit juice aqueous solution is subjected to sugar decomposition and isomerization treatment, and then mixed with the enzyme conversion solution, and concentrated and sterilized to obtain a sweet composition. The sugar decomposition and isomerization process includes: adding sucrase and glucose isomerase to the fruit juice aqueous solution at a pH of 3.0-8.0 and a temperature of 40-55°C to carry out the reaction; The amount of sucrase added is 0.01~0.8% of the total soluble solids in the fruit juice aqueous solution, and the amount of glucose isomerase added is 0.1~2.5% of the total soluble solids in the fruit juice aqueous solution. The reaction is carried out for 1~3 hours after the addition of sucrase and glucose isomerase. The bio-enzyme is fructosyltransferase or a microorganism containing fructosyltransferase; the amount of bio-enzyme added is measured based on the amount of fructosyltransferase added, which is 0.1-0.5% of the total soluble solids in the monk fruit extract.

2. The method for preparing the sweet composition according to claim 1, characterized in that, Take the monk fruit extract, transfer it into an enzyme membrane bioreactor and add bio-enzymes, mix well, and carry out enzyme conversion treatment at a temperature of 40~50℃ and a pH of 3.5~6.

0. The enzyme conversion solution is obtained on the membrane retention side and the fruit juice aqueous solution is obtained on the membrane permeation side. The enzyme conversion solution is concentrated and sterilized to obtain a sweet composition; or the fruit juice aqueous solution is subjected to sugar decomposition and isomerization treatment, and then concentrated and sterilized to obtain a sweet composition; or the fruit juice aqueous solution is subjected to sugar decomposition and isomerization treatment, and then mixed with the enzyme conversion solution, and concentrated and sterilized to obtain a sweet composition. The sugar decomposition and isomerization process includes: adding sucrase and glucose isomerase to the fruit juice aqueous solution at a pH of 3.0-8.0 and a temperature of 40-55°C to carry out the reaction; The amount of sucrase added is 0.01~0.8% of the total soluble solids in the fruit juice aqueous solution, and the amount of glucose isomerase added is 0.1~2.5% of the total soluble solids in the fruit juice aqueous solution. The reaction is carried out for 1~3 hours after the addition of sucrase and glucose isomerase.

3. The method for preparing the sweet composition according to claim 2, characterized in that, The monk fruit extract is obtained by soaking monk fruit in water and then filtering to remove impurities; the mass ratio of water to monk fruit is 2~5:1, the extraction temperature is 80~90℃, and the extraction time is 20~40min; the pore size of the filter membrane used for filtration is ≤1μm.

4. The method for preparing the sweet composition according to claim 2, characterized in that, Before obtaining the monk fruit extract, the monk fruit needs to undergo a post-ripening process, which takes 1 to 10 days.

5. The method for preparing the sweet composition according to claim 2 or 4, characterized in that, Before being transferred into the enzyme membrane bioreactor, the monk fruit extract is treated with resin to remove impurities. The resin includes one or more of adsorption resin, anion exchange resin, and cation exchange resin. The enzyme conversion solution or fruit juice solution is concentrated, sterilized, and then dried to obtain a sweet composition. The drying process is either belt drying or spray drying.

6. Use of the sweetening composition of claim 1 in the preparation of food, beverages, dietary supplements, pharmaceuticals and pet food.

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