Compound mogroside sweetening agent and preparation method thereof

Abstract

The invention belongs to the field of food additives, and particularly relates to a compound mogroside sweetening agent and a preparation method thereof. Various sweetening agents such as mogroside, siraitia grosvenorii powder, sucralose and neotame are compounded, and the optimal proportion range is obtained through multiple tests, so that the defect of single mogroside is overcome, the sweetness can be further increased, the bad taste can be reduced, and the stability of the product can be improved and stabilized.

Description

Technical Field

[0001] This invention belongs to the field of food additives, specifically relating to a compound mogroside sweetener and its preparation method. Background Technology

[0002] The development of sweeteners and humanity's pursuit of sweetness throughout history began with natural products like honey, fruit, and maple syrup. These sweeteners offered a natural sweetness but were high in calories and sugar. As demand for healthier and lower-sugar foods increased, research and application of sweeteners deepened. In the late 19th century, the first artificial sweetener—saccharin—was accidentally discovered. Its sweetness was 300 times that of sucrose, leading to its rapid adoption in the food industry. Artificial sweeteners entered a period of rapid development, with large quantities of products like acesulfame K and sucralose entering the food market. With increasing health awareness, natural sweeteners such as steviol glycosides and mogrosides began to gain attention. These sweeteners are not only highly sweet but also considered healthier.

[0003] Mogroside is a natural sweetener characterized by high sweetness and low calories. Its sweetness characteristic curve almost overlaps with that of sucrose, a feature unmatched by any other sweetener. With consumers' increasing pursuit of healthy eating and the growing demand for low-sugar, low-calorie foods, mogroside has found widespread application in food processing due to its unique sweetness and health benefits. It has been recognized as a safe food additive in several countries, such as the US FDA listing it as a "Generally Recognized As Safe" (GRAS) substance, and China has also approved its use as a food sweetener. However, mogroside alone has certain limitations in terms of taste stability, restricting its application in some foods.

[0004] Mogrosides are mainly derived from extracts of monk fruit, and are approximately 240 times sweeter than sucrose, possessing a unique monk fruit aroma. However, mogrosides exhibit poor stability under high temperatures or acidic environments, and may impart a bitter aftertaste when used alone. Therefore, combining them with other sweeteners can compensate for these shortcomings, expanding their application range and effectiveness.

[0005] Currently, the application of mogrosides in food processing has the following drawbacks: 1. Poor stability: Under high temperature or acidic conditions, mogrosides are easily decomposed, affecting the stability and taste of the product.

[0006] 2. Limitations in taste: When mogrosides are used alone, they may cause a certain bitter aftertaste, affecting the overall taste of the product.

[0007] 3. Limited application scope: Due to the above-mentioned defects, the application of mogrosides in certain foods is limited.

[0008] 4. Cost issues: Compared to traditional sucrose, the production cost of mogrosides is relatively high, which limits their application in certain price-sensitive markets. Summary of the Invention

[0009] To address the aforementioned shortcomings in this field, a sweetener that achieves both high stability and high sweetness with a superior flavor and texture has been invented.

[0010] To achieve the above objectives, the technical solution adopted by the present invention is as follows: This invention provides a compound mogroside sweetener, the components of which, by weight, include: 15-30 parts of mogrosides 10-20 parts of monk fruit powder The weight ratio of mogroside to mogroside powder is 1.5:1.

[0011] As a preferred embodiment of the present invention, it further includes, by weight, parts of... 1-5 parts sucralose 1-5 servings of neotame Steviosides 0.5–1 part Neomethylhesperidin dihydrochalcone 0.5–2 parts 30-60 parts of maltodextrin.

[0012] This invention also provides a method for preparing the above-mentioned compound mogroside sweetener, comprising the following steps: A. Weighing: Weigh each material according to the weight fractions mentioned above, with an error of ±1g, and set aside for later use; B. Mixing: Add the above materials into a mixing container and mix thoroughly until homogeneous; C. Grinding: Grind the powder through a 100-mesh sieve using a grinding device to obtain 100-mesh fine powder; D. Packaging: Use aluminum foil bags for packaging. Before packaging, squeeze out the air from the packaging bag.

[0013] By adopting the above technical solution, the beneficial effects of the present invention are as follows: 1. Overcoming the shortcomings of single mogrosides: Through scientific and reasonable compounding, the deficiencies of mogrosides in terms of stability and taste are made up for, while retaining the unique flavor substances and a large number of trace elements of mogro.

[0014] 2. Increase sweetness and reduce costs. The sweetness of the compounded sweetener is increased by a factor of 240. The sweetness of monk fruit glycoside is about 240 times that of sucrose, and after compounding, it can reach 500 times that of sucrose. At the same time, the flavor of monk fruit can be preserved, and the amount added is small, which reduces production costs.

[0015] 3. Reduce unpleasant flavors and increase sweet glycosides: Through compounding, the bitter aftertaste of monk fruit sweet glycosides is improved, the overall taste is enhanced, and the range of applications is expanded.

[0016] 4. Improve and stabilize product stability: The compounded sweeteners improve overall tolerance through the complementary structure between different molecules, thus exhibiting greater stability under high temperature and acidic environments.

[0017] 5. The product is uniform and easy to use. The high uniformity of the components of compound sweeteners makes it easy to add them evenly to food.

[0018] 6. The product has small particle size and is easily soluble in water, making it convenient to add and use.

[0019] 7. The production process and methods are simple and conventional, with no special requirements.

[0020] 8. Low in calories, safe and suitable for various groups of people. Detailed Implementation

[0021] It should be noted that the following detailed description is illustrative and intended to provide further explanation of the invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0022] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments of the invention. For example, as used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0023] The following is an explanation of the technical terms used in this article: Mogrosides: They have a mogroside aroma, an extremely sweet taste (approximately 240 times sweeter than sucrose), and a melting point of 197–201℃ (decomposes). They exhibit strong thermal stability, a licorice-like aftertaste with a long residence time, and are a low-calorie, non-nutritive, non-fermentable sweetener. Their sweetness profile almost perfectly overlaps with sucrose, a characteristic unmatched by any other sweetener. Mogrosides are safe and non-toxic as a food ingredient. The national mandatory standard GB2760, "Standard for the Use of Food Additives," stipulates that mogrosides can be used without limit in various foods.

[0024] Monk fruit powder is made from monk fruit using spray drying technology. It retains the original flavor of the monk fruit and contains various vitamins and acids. The powder is free-flowing, has a pleasant taste, dissolves easily, and is easy to store. Monk fruit powder has a pure monk fruit flavor and aroma and is widely used in processing various monk fruit-flavored foods and as an additive in various nutritional supplements.

[0025] Sucralose: Up to 600 times sweeter than sucrose. It is calorie-free, highly sweet, with a pure sweetness, no off-flavors or bitterness. Its sweetness delivery speed, maximum sweetness intensity, duration of sweetness, and aftertaste are very close to sucrose. It has excellent solubility and stability, enhancing the sweetness of food from acidic to neutral environments. It also has a degreasing effect on sour and salty tastes; masks unpleasant tastes such as astringency, bitterness, and alcohol; and enhances spicy and milky flavors. It has a wide range of applications and is highly safe.

[0026] Neotame: It has a pure, fresh, and natural sweetness with a lingering aftertaste. It has no bitterness or other aftertastes. Neotame is 8,000-10,000 times sweeter than sucrose. Neotame can significantly prolong and enhance the taste and aroma of products, improve taste characteristics, and mask bitterness, metallic taste, and other off-flavors.

[0027] Steviosides: Approximately 200 times stronger than sucrose, they taste similar to sucrose but with a slightly bitter aftertaste. The caloric value of steviol glycosides is only 1 / 300th that of sucrose, and they are not metabolized in the body. Steviosides, with their bitter aftertaste, are glycosides extracted from the leaves of the Stevia rebaudia plant, a member of the Asteraceae family. They originate in Paraguay and Massimo in South America, where they have been consumed for centuries without any toxicity, making them highly safe. Furthermore, steviol glycosides taste like sucrose while also having a cooling sensation, low calories, and no fermentation properties.

[0028] Neomethyl hesperidin dihydrochalcone is a sweetener with extremely high sweetness, made from citrus peel. It is 1500-1800 times sweeter than sucrose, has a refreshing taste, a long-lasting aftertaste, and excellent bitterness-masking properties. The sweetness comes on slowly and lasts for a long time (57 seconds). It has a refreshing and pleasant sweetness and flavoring properties such as sweetening, aroma enhancement, flavor enhancement, and bitterness masking.

[0029] The present invention will be further illustrated below with reference to embodiments and comparative examples. Example 1

[0030] The ingredients include (all parts below are by weight): A compound mogroside sweetener, comprising the following components by weight: 15 parts of mogrosides 10 portions of monk fruit powder 5 parts sucralose 5 servings of neotame 1 part steviol glycosides Two portions of neomethylhesperidin dihydrochalcone The rest is maltodextrin.

[0031] The preparation method includes the following steps: A. Weighing: Weigh each material using an electronic scale according to the weight fractions mentioned above, with an error of ±1g, and set aside for later use; B. Mixing: Put the above materials into a 1000-liter mixing vessel with a feed capacity of 400 kg, and mix thoroughly for 15 minutes at a speed of 80 rpm; C. Crushing: Use a crusher to crush the powder. Remove iron with a magnetic rod at the inlet of the crusher, and pass it through a 100-mesh sieve to obtain 100-mesh fine powder. D. Packaging: Aluminum foil bags are used for packaging, heat-sealed, with a fixed quantity of 1kg / bag. After weighing, the air inside the aluminum foil bag is squeezed out. The powder is compacted through shaping and vibration processes to remove as much air as possible. Then, the sealing edge of the aluminum foil bag is wiped clean, and finally, it is sealed with a heat-sealing machine. The sealing quality is checked, the aluminum packaging bag is flattened, a label is affixed, and it is placed into cardboard drums for storage. Example 2

[0032] Compared to Example 1, only the proportions of the raw material components were adjusted: 20 parts of monk fruit glycosides Monk fruit powder 13.3 portions 4 portions of sucralose 4 servings of neotame Steviosides 0.9 parts 1.8 parts of neomethylhesperidin dihydrochalcone The rest is maltodextrin. Example 3

[0033] Compared to Example 1, only the proportions of the raw material components were adjusted: Monk fruit glycosides 22.5 parts 15 portions of monk fruit powder 3 portions of sucralose 3 servings of neotame Steviosides 0.8 parts 1.6 parts of neomethylhesperidin dihydrochalcone The rest is maltodextrin. Example 4

[0034] 27 portions of mogrosides 18 servings of monk fruit powder 2 portions of sucralose 2 servings of neotame Steviosides 0.7 parts 1.2 parts of neomethylhesperidin dihydrochalcone The rest is maltodextrin. Example 5

[0035] 30 parts of monk fruit glycosides 20 servings of monk fruit powder 1 part sucralose 1 serving of neotame Steviosides 0.5 parts 0.5 parts of neomethylhesperidin dihydrochalcone The rest is maltodextrin.

[0036] Comparative Example 1 60 parts of mogrosides 40 servings of monk fruit powder.

[0037] Comparative Example 2 100 portions of monk fruit glycosides.

[0038] Comparative Example 3 50 servings of sucralose 10 servings of neotame 5 parts of steviol glycosides 5 parts of neomethylhesperidin dihydrochalcone The rest is maltodextrin.

[0039] The above embodiments and comparative examples were tested and compared, and the results are as follows:

[0040] Furthermore, subjective evaluations, such as taste, were conducted on the above-mentioned embodiments and comparative examples. Twenty volunteers rated the taste and texture of the samples after tasting them. The highest and lowest scores were then discarded, and the average of the remaining 18 scores was taken. The results are as follows:

[0041] Therefore, the compound sweetener of this invention can fully utilize the optimal efficacy of sweeteners while reducing costs. It maintains the specific functions of single sweeteners while introducing new flavor additives to form a novel compound sweetener. By utilizing the synergistic effects and physiological characteristics between various sweeteners, it can reduce unpleasant tastes, shorten the initial taste bud gap, improve the stability and richness of sweetness, reduce the total amount of sweetener used, and lower costs.

[0042] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A compound mogroside sweetener, characterized in that, Its components, by weight, include: 15-30 parts of mogrosides 10-20 parts of monk fruit powder The weight ratio of mogroside to mogroside powder is 1.5:

1.

2. The sweetener according to claim 1, characterized in that, Also includes, by weight 1-5 parts sucralose 1-5 servings of neotame Steviosides 0.5–1 part Neomethylhesperidin dihydrochalcone 0.5–2 parts 30-60 parts of maltodextrin.

3. A method for preparing the sweetener as described in claim 1, characterized in that, Includes the following steps: A. Weighing: Weigh each material according to the weight fractions mentioned above, with an error of ±1g, and set aside for later use; B. Mixing: Add the above materials into a mixing container and mix thoroughly until homogeneous; C. Grinding: Grind the powder through a 100-mesh sieve using a grinding device to obtain 100-mesh fine powder; D. Packaging: Use aluminum foil bags for packaging. Before packaging, squeeze out the air from the packaging bag.

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