Natural complex sweetener and method for preparing the same

Abstract

The present application relates to the technical field of sweeteners, in particular to a natural compound sweetener and a preparation method thereof.The natural compound sweetener provided by the present application has a sweetness of 140-300 times that of sucrose, and solves the problems of slow sweetness, long duration, aftertaste of bitterness and astringency, etc., of single sweeteners and existing natural compound sweeteners, and has a similar taste to sucrose, excellent overall taste, and a high sweetness that can greatly reduce the amount of sweetener added, and has a wide application prospect.

Description

Technical Field

[0001] This invention relates to the field of sweetener technology, and in particular to a natural compound sweetener and its preparation method. Background Technology

[0002] Sweetness evokes feelings of joy and happiness, and humans have a greater affinity for sweetness than other flavors since childhood. However, in recent years, the health problems caused by excessive intake of high-calorie sugars while pursuing sweetness have drawn attention. Natural sweeteners, with their high sweetness and low calories, have become the ideal alternative. However, the taste of natural sweeteners often differs significantly from that of sucrose. Their slow onset of sweetness, long duration of sweetness, and unpleasant aftertaste such as bitterness and astringency are the main factors hindering their widespread application. Even when combined to form natural compound sweeteners, their taste still needs improvement. Currently, many natural sweeteners, such as steviol glycosides and mogrosides, are permitted food additives under food regulations. However, due to the taste issues associated with natural sweeteners, their application remains significantly limited. Therefore, there is an urgent need to improve the taste of natural compound sweeteners. Summary of the Invention

[0003] This invention provides a natural compound sweetener and its preparation method.

[0004] The primary goal of developing natural compound sweeteners is to simulate the sweetness and other taste characteristics of sucrose, thereby achieving a complete replacement for sucrose. Current research on compound natural sweeteners largely focuses on the impact of different natural sweetener blends on sweetness and other taste characteristics. Moreover, even with multiple natural sweetener blends, it is often difficult to achieve the taste of sucrose, often exhibiting one or more problems such as slow onset of sweetness, long duration of sweetness, and unpleasant aftertastes like bitterness and astringency. Sweeteners blended from steviol glycosides, mogrosides, and erythritol also suffer from these issues. During the development of this invention, it was unexpectedly discovered that the proportions of RebB, RebC, RebD, and RebA monomers in steviol glycosides significantly affect the overall taste (including sweet-sour balance, initial sweetness, aftertaste, sweetness, bitterness, and astringency) of sweetener compositions blended from steviol glycosides, mogrosides, and erythritol. This is a factor that has not been previously reported to influence the taste of natural sweetener compositions. This invention significantly improves the overall taste of a sweetener composition made from steviol glycosides, mogrosides, and erythritol by controlling the proportion of RebB, RebC, RebD, and RebA monomers in steviol glycosides, achieving better taste harmony with a simple formula.

[0005] Specifically, the present invention provides the following technical solutions:

[0006] The present invention provides a compound sweetener composition comprising the following components in parts by weight: 10-50 parts of steviol glycosides, 15-75 parts of mogrosides, and 10-60 parts of erythritol;

[0007] The mass fractions of RebB, RebC, RebD, and RebA monomers in the steviol glycosides are as follows: RebB ≥ 0.2%, RebC ≥ 0.5%, RebD ≤ 0.5%, and RebA ≥ 98.0%.

[0008] This invention has found that controlling the proportions of RebB, RebC, RebD, and RebA monomers in steviol glycosides within the aforementioned range can significantly improve the overall taste of the compound sweetener composition (including the balance of sweet and sour, initial sweetness, aftertaste, sweetness, bitterness, and astringency).

[0009] In some specific embodiments of the present invention, the mass fractions of RebB, RebC, RebD, and RebA monomers in the steviol glycosides are as follows: RebB 0.2%-0.6%, RebC 0.5%-0.9%, RebD 0.1%-0.5%, and RebA 98.0%-98.4%.

[0010] Preferably, the mass fraction of mogroside V in the mogroside is ≥50.0%.

[0011] Preferably, the mogrosides contain ≤3.0% water by mass.

[0012] In some specific embodiments of the present invention, the mogroside V contains 50.0%-56.4% by mass and the water content contains 1.0%-3.0% by mass.

[0013] In some specific embodiments of the present invention, the composition comprises the following components in parts by weight: 11.11-50.00 parts of steviol glycosides, 16.67-71.43 parts of mogrosides, and 12.50-60.00 parts of erythritol.

[0014] In the preparation process of the above composition, the present invention discovered that by mixing a small portion of erythritol with other raw materials through ultrasonic atomization, and mixing the remaining erythritol, steviol glycosides, and mogrosides as powder, the ultrasonically atomized erythritol can be evenly distributed on the surface of the mixture. When tasting, the taste receptors on the tongue first come into contact with the erythritol coating the compound sweetener, and then dissolve and come into contact with the steviol glycosides and mogrosides inside, achieving a faster sweetening effect and a better improvement in taste. At the same time, it avoids the defects of insufficient sweetness and off-flavor caused by excessive erythritol dosage.

[0015] Preferably, in the preparation process of the above-described composition, steviol glycoside powder, mogroside powder, and erythritol powder accounting for 88%-97% of the total erythritol are mixed to obtain a mixed powder, and the remaining erythritol is mixed with the mixed powder by ultrasonic atomization.

[0016] The present invention also provides a method for preparing the above-described compound sweetener composition, the method comprising: mixing raw materials by means of powder mixing combined with ultrasonic atomization mixing;

[0017] The mixing of the raw materials includes: mixing steviol glycoside powder, mogroside powder and erythritol powder accounting for 88%-97% of the total erythritol to obtain a mixed powder, and mixing the remaining erythritol with the mixed powder by ultrasonic atomization.

[0018] Existing compound sweetener mixing technologies typically involve simply mixing raw materials, resulting in poor product uniformity. In patent application CN111000201A, to improve the taste of compound sweeteners by adding erythritol and other low-sweetness sugar alcohols, the proportion used is as high as 97.42%-99.48%, resulting in a compound sweetener with a sweetness only 2-10 times that of sucrose. In recent years, co-crystallization technology has begun to be used in the processing of compound sweeteners. However, due to the characteristics of crystallization technology, the same molecules or ions are more easily bound on the crystal surface during crystallization, leading to uneven dispersion of different sweetener components. For example, the final formulation of the compound sweetener disclosed in patent application CN110179096A still requires the addition of 43%-57% erythritol to adjust the taste, and its sweetness is only about 5 times that of sucrose. This invention improves the raw material mixing method for the formulation of the above-mentioned compound sweetener composition. By mixing erythritol separately with other sweetener powders through powder mixing and ultrasonic atomization, better mixing effect can be achieved, improving the surface uniformity of the materials, greatly reducing the amount of erythritol used, and achieving a better taste. This solves the problem of high erythritol content and low sweetness in current compound sweeteners. The resulting compound sweetener composition has a faster onset of sweetness, a milder sweetness without persistence, and a taste very close to sucrose. Thus, a low-calorie, high-sweetness natural compound sweetener composition with a taste similar to sucrose is obtained. In addition, compared with traditional dissolution-recrystallization or spray drying mixing methods, the preparation method of this invention is greener and more environmentally friendly, saving water, solvents, and energy.

[0019] The ultrasonic atomization mixing described above includes: mixing erythritol with water to obtain an erythritol aqueous solution, and then ultrasonically atomizing the erythritol aqueous solution.

[0020] Preferably, the temperature of the erythritol aqueous solution is 60-90°C.

[0021] Preferably, the solid content of the erythritol aqueous solution is 40%-70%.

[0022] Preferably, the powder mixing and the ultrasonic atomization mixing are performed simultaneously.

[0023] In the above method, an ultrasonic atomizer can be used to perform ultrasonic atomization, spraying a small amount of erythritol onto the powder surface in an atomized form.

[0024] In some specific embodiments of the present invention, ultrasonic atomization utilizes the atomization method of Langevin ultrasonic transducers, which, compared with traditional single-crystal piezoelectric ceramics and microporous tile-type ultrasonic atomization, has stronger atomization ability, is more energy-efficient, has a stronger capacity to carry high-viscosity liquids, and can achieve atomization in any direction.

[0025] In the above method, powder mixing can be performed using a powder mixer. Preferably, the powder mixer uses a ribbon mixing method.

[0026] Preferably, the ultrasonic atomizer nozzle can be located at the top of the powder mixer, with the number of nozzles evenly distributed, preferably 4-8.

[0027] The particle size of the above-described compound sweetener composition is preferably ≥90% passing through an 80-mesh sieve, and it is a white powder. The compound sweetener composition has uniform color and particle size, good solubility, and stable properties.

[0028] This invention provides the application of the above-described compound sweetener composition in the preparation of sweeteners.

[0029] The present invention provides a sweetener comprising the compound sweetener composition described above.

[0030] The present invention also provides the above-described compound sweetener composition or the use of the sweetener in the preparation of food, pharmaceutical or tobacco products.

[0031] The present invention provides a product comprising the compound sweetener composition described above or the sweetener described above.

[0032] Preferably, the product is food, medicine, or tobacco product.

[0033] Preferably, the compound sweetener composition described above or the sweetener is used as a sweetener in the product.

[0034] In this invention, the food can be any food that requires the addition of sweeteners, including but not limited to beverages, dairy products, chocolate, jelly, candy, jam, baked goods, etc.

[0035] The beneficial effects of this invention include at least the following: the sweetness of the natural compound sweetener composition provided by this invention is 140-300 times that of sucrose, solving the problems of slow onset of sweetness, long duration of sweetness, and bitterness or astringency that exist in single sweeteners and existing natural compound sweeteners. Its taste is close to that of sucrose, and its high sweetness can greatly reduce the amount of sweetener added, significantly reducing the costs of production, transportation, and packaging, and making it more convenient to use. In addition, the preparation method of this natural compound sweetener composition is simple and environmentally friendly. Faced with the increasing prevalence of tooth decay, hypertension, diabetes, and obesity, the safety risks of artificial sweeteners, and the unsatisfactory taste of single natural sweeteners, this compound sweetener shows broad application prospects with its unique advantages. Attached Figure Description

[0036] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0037] Figure 1 This is a radar chart showing the taste evaluation of sucrose and compound sweeteners 1-9 in the experimental examples of this invention.

[0038] Figure 2 This is a radar chart showing the taste evaluation of sucrose and compound sweeteners 1 and 10 in the experimental examples of this invention.

[0039] Figure 3 This is a radar chart showing the taste evaluation of sucrose and compound sweeteners 1 and 11 in the experimental examples of this invention.

[0040] Figure 4 This is a radar chart showing the taste evaluation of sucrose and compound sweeteners 1, 12-15 in the experimental examples of this invention.

[0041] Figure 5 This is an electronic tongue radar chart showing the evaluation of sucrose and compound sweeteners 1, 4, 10, and 13 in the experimental examples of this invention. Detailed Implementation

[0042] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0043] The steviol, mogrosides, and erythritol used in the following examples and comparative examples are all commercially available.

[0044] Example 1

[0045] This embodiment provides a natural compound sweetener composition comprising the following components: 14.29 kg of steviol glycosides (of which RebB = 0.3%, RebC = 0.6%, RebD = 0.2%, RebA = 98.2%), 42.86 kg of mogrosides (of which mogroside V = 50.6%, moisture = 2.6%), and 42.85 kg of erythritol.

[0046] This embodiment also provides a method for preparing the above-described natural compound sweetener composition, the steps of which are as follows:

[0047] Accurately weigh 14.29 kg of steviol glycosides, 42.86 kg of mogrosides, and 38.46 kg of erythritol and add them to a powder mixer. Separately weigh 4.39 kg of erythritol and dissolve it in 2.0 kg of water. Heat the solution to 80°C and mix until completely dissolved. Place the solution in an ultrasonic atomizer with 8 nozzles evenly distributed on top. While the other materials are being mixed in the powder mixer, spray the erythritol aqueous solution to achieve efficient mixing in a spray form, ensuring that the solution covers the surface of the mixture. After uniform mixing, pass through an 80-mesh sieve with a 92% pass rate to obtain compound sweetener 1.

[0048] Based on the sweetness calculation of each component, the sweetness of compound sweetener 1 is 186 times that of sucrose.

[0049] Example 2

[0050] This embodiment provides a natural compound sweetener composition comprising the following components: 33.33 kg of steviol glycosides (of which RebB = 0.5%, RebC = 0.5%, RebD = 0.4%, RebA = 98.0%), 33.33 kg of mogrosides (of which mogroside V = 53.5%, moisture = 1.4%), and 33.34 kg of erythritol.

[0051] This embodiment also provides a method for preparing the above-described natural compound sweetener composition, the steps of which are as follows:

[0052] Accurately weigh 33.33 kg of steviol glycosides, 33.33 kg of mogrosides, and 31.66 kg of erythritol, and add them to a powder mixer. Separately weigh 1.68 kg of erythritol and dissolve it in 0.8 kg of water. Heat the solution to 60°C and mix until completely dissolved. Place the solution in an ultrasonic atomizer with 6 nozzles evenly distributed on top. While the other materials are being mixed in the powder mixer, spray the erythritol aqueous solution to achieve efficient mixing in a spray form, ensuring that the solution covers the surface of the mixture. After uniform mixing, pass through an 80-mesh sieve with a 95% pass rate to obtain compound sweetener 2.

[0053] Based on the sweetness calculation of each component, the sweetness of compound sweetener 2 is 234 times that of sucrose.

[0054] Example 3

[0055] This embodiment provides a natural compound sweetener composition comprising the following components: 14.29 kg of steviol glycosides (of which RebB = 0.2%, RebC = 0.7%, RebD = 0.3%, RebA = 98.1%), 71.43 kg of mogrosides (of which mogroside V = 56.4%, moisture = 1.3%), and 14.28 kg of erythritol.

[0056] This embodiment also provides a method for preparing the above-described natural compound sweetener composition, the steps of which are as follows:

[0057] Accurately weigh 14.29 kg of steviol glycosides, 71.43 kg of mogrosides, and 12.57 kg of erythritol and add them to a powder mixer. Separately weigh 1.71 kg of erythritol and dissolve it in 1.2 kg of water. Heat the solution to 90°C and mix until completely dissolved. Place the solution in an ultrasonic atomizer with 7 nozzles evenly distributed on top. While the other materials are being mixed in the powder mixer, spray the erythritol aqueous solution to achieve efficient mixing in a spray form, ensuring that the solution covers the surface of the mixture. After uniform mixing, pass through an 80-mesh sieve with a 90% pass rate to obtain compound sweetener 3.

[0058] Based on the sweetness calculation of each component, the sweetness of compound sweetener 3 is 272 times that of sucrose.

[0059] Example 4

[0060] This embodiment provides a natural compound sweetener composition comprising the following components: 20.00 kg of steviol glycosides (of which RebB = 0.3%, RebC = 0.9%, RebD = 0.4%, RebA = 98.2%), 20.00 kg of mogrosides (of which mogroside V = 54.6%, moisture = 2.8%), and 60.00 kg of erythritol.

[0061] This embodiment also provides a method for preparing the above-described natural compound sweetener composition, the steps of which are as follows:

[0062] Accurately weigh 20.00 kg of steviol glycosides, 20.00 kg of mogrosides, and 58.20 kg of erythritol and add them to a powder mixer. Separately weigh 1.80 kg of erythritol and dissolve it in 1.8 kg of water. Heat the solution to 80°C and mix until completely dissolved. Place the solution in an ultrasonic atomizer with four nozzles evenly distributed at the top. While the other materials are being mixed in the powder mixer, spray the erythritol aqueous solution to achieve efficient mixing in a spray form, ensuring that the solution covers the surface of the mixture. After uniform mixing, pass through an 80-mesh sieve with a 98% pass rate to obtain compound sweetener 4.

[0063] Based on the sweetness calculation of each component, the sweetness of compound sweetener 4 is 140 times that of sucrose.

[0064] Example 5

[0065] This embodiment provides a natural compound sweetener composition comprising the following components: 11.11 kg of steviol glycosides (of which RebB = 0.4%, RebC = 0.6%, RebD = 0.5%, RebA = 98.0%), 55.56 kg of mogrosides (of which mogroside V = 57.1%, moisture = 1.1%), and 33.33 kg of erythritol.

[0066] This embodiment also provides a method for preparing the above-described natural compound sweetener composition, the steps of which are as follows:

[0067] Accurately weigh 11.11 kg of steviol glycosides, 55.56 kg of mogrosides, and 30.00 kg of erythritol and add them to a powder mixer. Separately weigh 3.33 kg of erythritol and dissolve it in 1.8 kg of water. Heat the solution to 75°C and mix until completely dissolved. Place the solution in an ultrasonic atomizer with 8 nozzles evenly distributed on top. While the other materials are being mixed in the powder mixer, spray the erythritol aqueous solution to achieve efficient mixing in a spray form, ensuring that the solution covers the surface of the mixture. After uniform mixing, pass through an 80-mesh sieve with a 93% pass rate to obtain compound sweetener 5.

[0068] Based on the sweetness calculation of each component, the sweetness of compound sweetener 5 is 211 times that of sucrose.

[0069] Example 6

[0070] This embodiment provides a natural compound sweetener composition comprising the following components: 50.00 kg of steviol glycosides (of which RebB = 0.6%, RebC = 0.8%, RebD = 0.1%, RebA = 98.0%), 25.00 kg of mogrosides (of which mogroside V = 51.6%, moisture = 1.3%), and 25.00 kg of erythritol.

[0071] This embodiment also provides a method for preparing the above-described natural compound sweetener composition, the steps of which are as follows:

[0072] Accurately weigh 50.00 kg of steviol glycosides, 25.00 kg of mogrosides, and 23.00 kg of erythritol and add them to a powder mixer. Separately weigh 2.00 kg of erythritol and dissolve it in 1.2 kg of water. Heat the solution to 85°C and mix until completely dissolved. Place the solution in an ultrasonic atomizer with four nozzles evenly distributed on top. While the other materials are being mixed in the powder mixer, spray the erythritol aqueous solution to achieve efficient mixing in a spray form, ensuring that the solution covers the surface of the mixture. After uniform mixing, pass through an 80-mesh sieve with a 99% pass rate to obtain compound sweetener 6.

[0073] Based on the sweetness calculation of each component, the sweetness of compound sweetener 6 is 275 times that of sucrose.

[0074] Example 7

[0075] This embodiment provides a natural compound sweetener composition comprising the following components: 25.00 kg of steviol glycosides (of which RebB = 0.4%, RebC = 0.5%, RebD = 0.3%, RebA = 98.3%), 62.50 kg of mogrosides (of which mogroside V = 54.3%, moisture = 1.9%), and 12.5 kg of erythritol.

[0076] This embodiment also provides a method for preparing the above-described natural compound sweetener composition, the steps of which are as follows:

[0077] Accurately weigh 25.00 kg of steviol glycosides, 62.50 kg of mogrosides, and 11.57 kg of erythritol and add them to a powder mixer. Separately weigh 0.93 kg of erythritol and dissolve it in 1.39 kg of water. Heat the solution to 65°C and mix until completely dissolved. Place the solution in an ultrasonic atomizer with 6 nozzles evenly distributed on top. While the other materials are being mixed in the powder mixer, spray the erythritol aqueous solution to achieve efficient mixing in a spray form, ensuring that the solution covers the surface of the mixture. After uniform mixing, pass through an 80-mesh sieve with a 93% pass rate to obtain compound sweetener 7.

[0078] Based on the sweetness calculation of each component, the sweetness of compound sweetener 7 is 288 times that of sucrose.

[0079] Example 8

[0080] This embodiment provides a natural compound sweetener composition comprising the following components: 33.33 kg of steviol glycosides (of which RebB = 0.3%, RebC = 0.7%, RebD = 0.2%, RebA = 98.4%), 16.67 kg of mogrosides (of which mogroside V = 54.8%, moisture = 1.5%), and 50.00 kg of erythritol.

[0081] This embodiment also provides a method for preparing the above-described natural compound sweetener composition, the steps of which are as follows:

[0082] Accurately weigh 33.33 kg of steviol glycosides, 16.67 kg of mogrosides, and 48.00 kg of erythritol and add them to a powder mixer. Separately weigh 2.00 kg of erythritol and dissolve it in 0.86 kg of water. Heat the solution to 75°C and mix until completely dissolved. Place the solution in an ultrasonic atomizer with 8 nozzles evenly distributed on top. While the other materials are being mixed in the powder mixer, spray the erythritol aqueous solution to achieve efficient mixing in a spray form, ensuring that the solution covers the surface of the mixture. After uniform mixing, pass through an 80-mesh sieve with a 96% pass rate to obtain compound sweetener 8.

[0083] Based on the sweetness calculation of each component, the sweetness of compound sweetener 8 is 184 times that of sucrose.

[0084] Example 9

[0085] This embodiment provides a natural compound sweetener composition comprising the following components: 20.00 kg of steviol glycosides (of which RebB = 0.2%, RebC = 0.6%, RebD = 0.5%, RebA = 98.1%), 50.00 kg of mogrosides (of which mogroside V = 53.6%, moisture = 1.0%), and 30.00 kg of erythritol.

[0086] This embodiment also provides a method for preparing the above-described natural compound sweetener composition, the steps of which are as follows:

[0087] Accurately weigh 20.00 kg of steviol glycosides, 50.00 kg of mogrosides, and 28.50 kg of erythritol and add them to a powder mixer. Separately weigh 1.50 kg of erythritol and dissolve it in 1.0 kg of water. Heat the solution to 88°C and mix until completely dissolved. Place the solution in an ultrasonic atomizer with 5 nozzles evenly distributed on top. While the other materials are being mixed in the powder mixer, spray the erythritol aqueous solution to achieve efficient mixing in a spray form, ensuring that the solution covers the surface of the mixture. After uniform mixing, pass through an 80-mesh sieve with a 91% pass rate to obtain compound sweetener 9.

[0088] Based on the sweetness calculation of each component, the sweetness of compound sweetener 9 is 230 times that of sucrose.

[0089] Comparative Example 1

[0090] This comparative example provides a natural compound sweetener composition comprising the following components: 14.29 kg of steviol glycosides (of which RebB = 0.3%, RebC = 0.6%, RebD = 0.2%, RebA = 65.5%), 42.86 kg of mogrosides (of which mogroside V = 50.6%, moisture = 2.6%), and 42.85 kg of erythritol. This natural compound sweetener composition is named Compound Sweetener 10.

[0091] The preparation method of the above-mentioned natural compound sweetener composition is the same as that in Example 1.

[0092] Comparative Example 2

[0093] This comparative example provides a natural compound sweetener composition comprising the following components: 14.29 kg of steviol glycosides (of which RebB = 0.3%, RebC = 0.6%, RebD = 0.2%, RebA = 98.2%), 42.86 kg of mogrosides (of which mogroside V = 50.6%, moisture = 2.6%), and 42.85 kg of erythritol.

[0094] The preparation method of the above-mentioned natural compound sweetener composition is as follows: 14.29 kg of steviol glycoside, 42.86 kg of mogroside and 42.86 kg of erythritol are accurately weighed and added to a powder mixer. 2.0 kg of water is heated to 80°C and placed in an ultrasonic atomizer with 8 nozzles evenly distributed on the top. While other materials are being mixed, the water is efficiently mixed by spraying, so that it covers the surface of the mixture. After being mixed evenly, it passes through an 80-mesh sieve with a 92% pass rate to obtain compound sweetener 11.

[0095] Comparative Example 3

[0096] This comparative example provides a natural compound sweetener composition comprising the following components: 14.29 kg of steviol glycosides (of which RebB = 0.1%, RebC = 0.6%, RebD = 0.2%, RebA = 98.2%), 42.86 kg of mogrosides (of which mogroside V = 50.6%, moisture = 2.6%), and 42.85 kg of erythritol. This natural compound sweetener composition is named Compound Sweetener 12.

[0097] The preparation method of the above-mentioned natural compound sweetener composition is the same as that in Example 1.

[0098] Comparative Example 4

[0099] This comparative example provides a natural compound sweetener composition comprising the following components: 14.29 kg of steviol glycosides (of which RebB = 0.3%, RebC = 0.2%, RebD = 0.2%, RebA = 98.2%), 42.86 kg of mogrosides (of which mogroside V = 50.6%, moisture = 2.6%), and 42.85 kg of erythritol. This natural compound sweetener composition is named Compound Sweetener 13.

[0100] The preparation method of the above-mentioned natural compound sweetener composition is the same as that in Example 1.

[0101] Comparative Example 5

[0102] This comparative example provides a natural compound sweetener composition comprising the following components: 14.29 kg of steviol glycosides (of which RebB = 0.3%, RebC = 0.6%, RebD = 0.7%, RebA = 98.2%), 42.86 kg of mogrosides (of which mogroside V = 50.6%, moisture = 2.6%), and 42.85 kg of erythritol. This natural compound sweetener composition is named Compound Sweetener 14.

[0103] The preparation method of the above-mentioned natural compound sweetener composition is the same as that in Example 1.

[0104] Comparative Example 6

[0105] This embodiment provides a natural compound sweetener composition comprising the following components: 14.29 kg of steviol glycosides (of which RebB = 0.3%, RebC = 0.6%, RebD = 0.2%, RebA = 95.0%), 42.86 kg of mogrosides (of which mogroside V = 50.6%, moisture = 2.6%), and 42.85 kg of erythritol. This natural compound sweetener composition is named Compound Sweetener 15.

[0106] The preparation method of the above-mentioned natural compound sweetener composition is the same as that in Example 1.

[0107] Experimental Example

[0108] The taste evaluation of the natural compound sweetener compositions of the above embodiments and comparative examples is as follows:

[0109] Taste evaluation method: The sweetness of each single substance in the compound sweeteners in the examples and comparative examples was calculated according to the following formulas: steviol glycosides are 400 times sweeter than sucrose, mogrosides are 300 times sweeter than sucrose, and erythritol is 0.6 times sweeter than sucrose. The sweetness multiple of each compound sweetener to sucrose was calculated based on the addition ratio of different formulas. Then, an aqueous solution with a sweetness of 5% sucrose was prepared for taste evaluation.

[0110] Scoring Rules: Using sucrose as a reference, the standard value is set at 5.0. Evaluation is conducted on six aspects: sweet-sour balance, initial sweetness, aftertaste, sweetness intensity, off-flavors (bitterness, astringency), and overall taste. If the taste is superior to or better than sucrose, the score is higher than 5.0, and vice versa. The better the overall taste, the higher the score. The stronger the sweet-sour balance, initial sweetness, aftertaste, and sweetness intensity, the higher the score for the corresponding category. The stronger the off-flavors (bitterness, astringency), the higher the score for that category.

[0111] Electronic tongue evaluation method: The Japanese INSENT taste analysis system (electronic tongue) is used to objectively and digitally evaluate the umami, saltiness, aftertaste, sweetness, bitterness and richness of compound sweeteners.

[0112] The taste scores of sucrose and compound sweeteners 1-9 are shown in Table 1, and the radar chart is shown below. Figure 1 As shown.

[0113] The taste scores for sucrose and compound sweeteners 1 and 10 are shown in Table 2, and the radar chart is shown below. Figure 2 As shown.

[0114] The taste scores of sucrose and compound sweeteners 1 and 11 are shown in Table 3, and the radar chart is shown below. Figure 3 As shown.

[0115] The taste scores for sucrose and compound sweeteners 1, 12-15 are shown in Table 4, and the radar chart is shown below. Figure 4 As shown.

[0116] The electronic tongue evaluation scores for sucrose and compound sweeteners 1, 4, 10, and 13 are shown in Table 5, and the radar chart is shown below. Figure 5 As shown.

[0117] Table 1. Taste Evaluation Scores of Sucrose and Compound Sweeteners 1-9

[0118]

[0119] The evaluation results of the compound sweeteners in Examples 1-9 show that the taste of the compound sweeteners in Examples 1-9 is very close to that of sucrose, with no obvious taste difference. This indicates that within the range of the amount of each substance added in the natural compound sweeteners provided by the present invention, changing the proportion of different sweeteners added has no significant impact on its taste.

[0120] Table 2. Taste Evaluation Scores of Sucrose and Compound Sweeteners 1 and 10

[0121] Evaluation Project sucrose Compound sweetener 1 Compound sweetener 10 Sweet and sour balance 5.0 4.8 4.0 Sweetness 5.0 4.5 4.2 Aftertaste 5.0 5.5 5.6 Sweetness 5.0 4.5 3.0 Off-flavors (bitter, astringent) 5.0 5.5 7.0 Overall taste 5.0 5.2 4.0

[0122] The taste evaluation results of the compound sweeteners in Example 1 and Comparative Example 1 show that the taste of the compound sweetener obtained by controlling the monomer RebA in steviol glycosides to ≥98% is significantly improved compared with that obtained by using ordinary steviol glycosides, especially the off-flavors are greatly improved.

[0123] Table 3. Taste Evaluation Scores of Sucrose and Compound Sweeteners 1 and 11

[0124] Evaluation Project sucrose Compound sweetener 1 Compound sweetener 11 Sweet and sour balance 5.0 4.8 4.5 Sweetness 5.0 4.5 4.1 Aftertaste 5.0 5.5 5.5 Sweetness 5.0 4.5 4.5 Off-flavors (bitter, astringent) 5.0 5.5 5.3 Overall taste 5.0 5.2 4.5

[0125] The evaluation results of the compound sweeteners in Example 1 and Comparative Example 2 show that mixing a portion of erythritol in a spray form helps to cover the surface, thereby greatly improving the initial sweetness and overall taste of the natural compound sweetener, making it closer to the taste of sucrose.

[0126] Table 4. Taste Evaluation Scores for Sucrose and Compound Sweeteners 1, 12-15

[0127]

[0128] The evaluation results of compound sweetener 1 in Example 1 and compound sweetener 12 in Comparative Example 3 show that controlling the monomer RebB in steviol glycosides to ≥0.2% can significantly improve the taste of compound sweeteners, increase the balance of sweet and sour, reduce the aftertaste, and reduce off-flavors.

[0129] The evaluation results of compound sweetener 1 in Example 1 and compound sweetener 13 in Comparative Example 4 show that controlling the RebC monomer in steviol glycosides to ≥0.5% can significantly improve the taste of compound sweeteners, with an increase in initial sweetness and a reduction in off-flavors.

[0130] The evaluation results of compound sweetener 1 in Example 1 and compound sweetener 14 in Comparative Example 5 show that controlling the monomer RebD in steviol glycosides to ≤0.5% can significantly improve the taste of compound sweeteners. When the RebD content is reduced, although the initial sweetness decreases, the sweet and sour taste is more harmonious and the off-flavors are reduced.

[0131] The evaluation results of compound sweetener 1 in Example 1 and compound sweetener 15 in Comparative Example 6 show that controlling the RebA monomer in steviol glycosides to ≥98% can significantly improve the taste of compound sweeteners. When the RebA content increases, the aftertaste decreases, the sweetness increases, the off-flavors decrease, and the coordination of each monomer is better, resulting in a better taste.

[0132] Table 5. Electronic tongue evaluation scores for sucrose and compound sweeteners 1, 4, 10, and 13.

[0133] Evaluation Project sucrose Compound sweetener 1 Compound sweetener 4 Compound sweetener 10 Compound sweetener 13 Umami 6.48±0.03 6.52±0.02 6.45±0.08 6.21±0.06 6.49±0.04 Salty 1.92±0.12 2.05±0.08 1.87±0.02 1.99±0.03 1.78±0.02 Aftertaste 0.31±0.06 0.35±0.09 0.27±0.04 0.46±0.14 0.42±0.07 sweet 6.74±0.04 6.86±0.10 6.31±0.06 5.72±0.02 6.40±0.04 bitterness 4.92±0.07 5.14±0.03 4.86±0.12 6.86±0.05 5.85±0.01 richness 4.53±0.10 4.86±0.12 4.52±0.09 3.86±0.12 4.29±0.06

[0134] The electronic tongue evaluation results of sucrose, compound sweetener 1 of Example 1, compound sweetener 4 of Example 4, compound sweetener 10 of Comparative Example 1, and compound sweetener 13 of Comparative Example 4 show that the electronic tongue evaluation results of the two compound sweeteners of the examples with the highest and lowest overall taste scores are consistent with the human evaluation results, and their overall taste is close to that of sucrose. The electronic tongue evaluation results of the two compound sweeteners of the comparative examples with the highest and lowest overall taste scores are also consistent with the human evaluation results, and their taste is significantly worse than that of sucrose and the compound sweeteners of the examples. The consistency between the two evaluation methods further illustrates the reliability of the experimental results.

[0135] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A compound sweetener composition, characterized in that, The composition comprises the following components in parts by weight: 10-50 parts of steviol glycosides, 15-75 parts of mogrosides, and 10-60 parts of erythritol. The mass fractions of RebB, RebC, RebD, and RebA monomers in the steviol glycosides are as follows: RebB 0.2%-0.6%, RebC 0.5%-0.9%, RebD 0.1%-0.5%, and RebA 98.0%-98.4%. Of the mogrosides, the mass fraction of mogroside V is ≥50.0%; In the preparation of the composition, steviol glycoside powder, mogroside powder, and erythritol powder accounting for 88%-97% of the total erythritol are mixed to obtain a mixed powder. The remaining erythritol is then mixed with the mixed powder by ultrasonic atomization.

2. The compound sweetener composition according to claim 1, characterized in that, The mogrosides contain a water content of ≤3.0% by mass.

3. The method for preparing the compound sweetener composition according to claim 1 or 2, characterized in that, The method includes: mixing raw materials by combining powder mixing with ultrasonic atomization mixing; The mixing of the raw materials includes: mixing steviol glycoside powder, monk fruit glycoside powder, and erythritol powder accounting for 88%-97% of the total erythritol to obtain a mixed powder, and mixing the remaining erythritol with the mixed powder by ultrasonic atomization.

4. The method for preparing the compound sweetener composition according to claim 3, characterized in that, The ultrasonic atomization mixing includes: mixing erythritol with water to obtain an erythritol aqueous solution, and then ultrasonically atomizing the erythritol aqueous solution.

5. The preparation method according to claim 4, characterized in that, The temperature of the erythritol aqueous solution is 60-90℃, and / or the solid content of the erythritol aqueous solution is 40%-70%.

6. The method for preparing the compound sweetener composition according to claim 3, characterized in that, The powder mixing and the ultrasonic atomization mixing are performed simultaneously.

7. The use of the compound sweetener composition according to claim 1 or 2 in the preparation of sweeteners.

8. A sweetener, characterized in that, The sweetener comprises the compound sweetener composition according to claim 1 or 2.

9. The use of the compound sweetener composition of claim 1 or 2 or the sweetener of claim 8 in the preparation of food, pharmaceutical or tobacco products.

10. A product characterized in that, The product comprises the compound sweetener composition of claim 1 or 2 or the sweetener of claim 8.

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