Siraitia grosvenorii compound, and preparation method therefor and use thereof

Abstract

A Siraitia grosvenorii compound, which comprises a mogroside powder, mannitol and erythritol, wherein the content of mogroside V in the Siraitia grosvenorii compound is 0.1 wt%-0.3 wt% in percentage by mass of the total weight of the Siraitia grosvenorii compound. The synergistic effect of mannitol and erythritol can fill the gap between the sweetness peak and valley formed by the initial sweetness of erythritol and the subsequent sweetness of mogroside, homogenizes the peak and valley to enable the smooth transition of sweetness intensity, and shortens the time for the manifestation of the initial sweetness, thus improving the slow manifestation of the sweetness of mogroside. In addition, the duration of the subsequent sweetness of mogroside can be effectively shortened, such that the slow manifestation of sweetness and long-lasting subsequent sweetness brought about by the use of mogroside alone or in combination with erythritol can be significantly improved, which allows the compound to further have a sweetness manifestation closer to that of sucrose, thus presenting a rich and mellow sweetness with a taste similar to that of sucrose.

Description

Momordica grosvenori compound, preparation method and application thereof Technical Field

[0001] The present application relates to the food field, and specifically to a monk fruit compound, a preparation method and its application. Background Art

[0002] Sucrose (granulated sugar) has long been widely used as a sweetener due to its excellent sweetness, mouthfeel, moisture retention, and viscosity. However, recent concerns about health and low calories have led to a shift away from sucrose, which contributes to obesity and tooth decay. Low-calorie options are gaining popularity, particularly in popular foods like beverages and snacks. Consequently, research and development of various high-intensity sweeteners to replace sucrose is ongoing. However, the biggest challenge with products like xylitol is that they cannot impart the same unique flavor and texture as sucrose in foods like cakes and bread. Furthermore, most of these sweeteners are chemically synthesized, not purely natural.

[0003] With the rise of sugar-free and low-sugar consumption, a large number of sugar substitutes have begun to appear on the market. Most of these products are made from a combination of non-caloric high-intensity sweeteners and sugar alcohols as their main raw materials. Although these sugar substitutes have relatively excellent quality in terms of caloric value, physical and chemical indicators, and material state, they also have obvious shortcomings: the sweetness of natural high-intensity sweeteners often lags, with a lingering aftertaste, and even has a herbal flavor, bitterness, or other unpleasant flavors; while sugar alcohols are relatively low in sweetness, have a cooling effect, and a short, thin sweetness, lacking the rich, full taste of sucrose. The sweetness performance of these compound sugar substitutes differs significantly from that of sucrose, and their acceptance by the general public is generally low.

[0004] The mogroside compounds involved in the existing technology are not outstanding in improving the actual performance of flavor, and have a large difference in taste similarity with sucrose. The compound raw materials are complex, the manufacturing process is cumbersome, the production cost is high, and the physical and chemical properties and flavor quality are unstable.

[0005] Summary of the Invention

[0006] The technical problem to be solved by this application is to solve the deficiencies in the background technology. In the experimental tests of low-sweetness compounded sugar substitutes, the inventors found that mannitol has the effect of reducing the duration of aftersweetness of natural high-intensity sweeteners and speeding up the time of first sweetness. Although its mechanism of action is still unclear, after compounding with erythritol and mogroside, the resulting sugar substitute compound product has a fuller and mellower taste than mogroside or a mixture of erythritol and mogroside. It has a fast first sweetness and a significantly shortened aftersweetness duration. It has a high similarity to sucrose and good quality stability. It is a good case study that helps to improve the application of mogroside powder. The formula ingredients of this application are simple and clear, the production process is simple, and it is easy to promote and apply.

[0007] The main purpose of this application is to solve the problems of the existing technology such as the delayed sweetness performance of Momordica grosvenori, lingering after-sweetness, monotonous taste, insufficient similarity to sucrose, and low acceptance by the population, so as to expand the market application of mogroside. The starting point of the formula design of this application is to use mogroside as a sweetness skeleton for sweetness enhancer; to use erythritol as the main body of the load-bearing filler to meet the needs of product form and calorie control; to use mannitol as a sweetness regulator to enhance the fullness of sweetness, smooth out the peaks and fill the valleys, so that the front sweetness of the sugar alcohol and the after-sweetness of the glycoside can be smoothly transitioned, and the after-sweetness duration is shortened. The low-sweetness sugar substitute product obtained by compounding mogroside, erythritol and mannitol has a full and mellow taste, rapid front sweetness performance, significantly reduced after-sweetness duration and sweetness intensity, and a flavor close to sucrose, which is very suitable for people who reduce sugar and fat and have low calorie consumption. In the relative sweetness test of the compound, the inventors found that the sweetness intensity of mannitol, erythritol and mogroside did not have an obvious synergistic effect after being compounded. In fact, the measured sweetness intensity was almost equal to the cumulative value of their respective relative sweetness. Therefore, the addition ratio of each raw material can be determined by calculating the relative sweetness multiples of the three and the relative sweetness required for the target compound.

[0008] The technical solution of this application is as follows:

[0009] 1. A Luo Han Guo compound comprising mogroside powder, mannitol, and erythritol, wherein the content of mogroside V in the Luo Han Guo compound is 0.1 wt% to 0.3 wt% based on the mass percentage of the total weight of the Luo Han Guo compound;

[0010] Preferably, the relative sweetness of the monk fruit compound is 1-2 times that of sucrose.

[0011] 2. The Momordica grosvenori compound according to item 1, wherein the content of mogroside V in the mogroside powder is 13wt%-60wt%.

[0012] 3. The Momordica grosvenori compound according to item 1, wherein the Momordica grosvenori compound is divided into a non-caloric Momordica grosvenori compound and a low-calorie Momordica grosvenori compound, the caloric value of the non-caloric Momordica grosvenori compound is less than 16.74 kJ / 100 g; the caloric value of the low-calorie Momordica grosvenori compound is less than 170 kJ / 100 g and the total sugar content is 0.01-1.00 wt%.

[0013] 4. The Momordica grosvenori compound according to item 3, wherein, in the non-caloric Momordica grosvenori compound, the mogroside powder is the first mogroside powder or the second mogroside powder,

[0014] The content of mogroside V in the first mogroside powder is 20wt%-60wt%; or

[0015] The content of mogroside V in the second mogroside powder is 13 wt%-20 wt%.

[0016] 5. The Momordica grosvenori compound according to item 3 or 4, wherein:

[0017] In terms of weight percentage of the total weight of the non-caloric monk fruit compound, the erythritol is 95.0wt%-99.0wt%, the mannitol is 0.01wt%-2.0wt%,

[0018] Preferably, the mannitol is 1.5 wt%-2.0 wt%.

[0019] 6. The Momordica grosvenori compound according to item 4, wherein:

[0020] Calculated by weight percentage of the total weight of the non-caloric monk fruit compound, the first mogroside powder is 0.2wt%-2.5wt%; or

[0021] Calculated by weight percentage of the total weight of the non-caloric monk fruit compound, the second mogroside powder is 0.2wt%-4.0wt%.

[0022] 7. The Luo Han Guo compound according to item 3, wherein, in the low-calorie Luo Han Guo compound, the mogroside powder is the second mogroside powder or the first mogroside powder, and the content of mogroside V in the second mogroside powder is 13 wt%-20 wt%; or

[0023] The content of mogroside V in the first mogroside powder is 20 wt%-60 wt%.

[0024] 8. The Momordica grosvenori compound according to item 7, wherein:

[0025] In terms of mass percentage of the total weight of the low-calorie monk fruit compound, the erythritol is 90.0wt%-95.0wt%, the mannitol is 2wt%-9.0wt%,

[0026] Preferably, the mannitol is 7 wt%-9.0 wt%.

[0027] 9. The Momordica grosvenori compound according to item 7, wherein

[0028] The second mogroside powder is 0.2wt%-4.0wt% by weight of the total weight of the low-calorie monk fruit compound; or the first mogroside powder is 0.2wt%-2.5wt% by weight of the total weight of the low-calorie monk fruit compound.

[0029] 10. The Momordica grosvenori compound according to any one of items 1 to 9, wherein

[0030] Wherein, the first mogroside powder is obtained by a method comprising the following steps:

[0031] The crushed fresh or dried Momordica grosvenori fruit is sequentially subjected to hot water extraction, filtration, chromatography, and vacuum concentration, followed by decolorization or non-decolorization, and then sequentially concentrated and spray-dried to obtain a first mogroside powder, wherein the product obtained without decolorization is the undecolorized first mogroside powder, and the product obtained with decolorization is the decolorized first mogroside powder;

[0032] Preferably,

[0033] The undecolorized first mogroside powder has a mogroside V content of 20wt%-35wt%, and the decolorized first mogroside powder has a mogroside V content of 35wt%-60wt%.

[0034] 11. The Momordica grosvenori compound according to any one of items 1 to 9, wherein

[0035] Wherein, the second mogroside powder is obtained by a method comprising the following steps:

[0036] The crushed fresh or dried Momordica grosvenori fruit is sequentially subjected to hot water extraction, filtration, nanofiltration membrane separation, concentration, and spray drying to obtain the second mogroside powder.

[0037] 12. A method for preparing the Momordica grosvenori compound according to any one of items 1 to 11, comprising the following steps:

[0038] Dissolve mannitol and mogroside powder in water at a concentration of 30wt%-40wt% as a coating solution;

[0039] Put erythritol into the boiling coating machine;

[0040] Using erythritol in a boiling coating machine as a core base material, spraying the coating liquid evenly and wrapping the outer surface of the erythritol to form a shell, boiling and drying, and sieving to obtain a monk fruit compound;

[0041] The mogroside powder is the first mogroside powder or the second mogroside powder.

[0042] 13. Use of the Monk Fruit compound described in any one of items 1 to 11 or the Monk Fruit compound prepared by the method described in item 12 in the production and / or processing of food, medicine, health products or daily chemical products.

[0043] 14. Food, medicine, health care product or daily chemical product comprising the Monk Fruit compound described in any one of items 1 to 11 or the Monk Fruit compound prepared by the method described in item 12.

[0044] Compared with the prior art, the present invention has the following advantages:

[0045] 1. The erythritol in the compound of this application is nearly calorie-free, highly tolerated by the human body, and does not participate in human metabolism. As a filler matrix material, it provides the product's main body and form, contributes some sweetness and a refreshing taste, and dilutes and improves the sweetness of mogrosides. As the main material of the compound, it has stable properties and high safety.

[0046] 2. In the compound of the present application, mannitol, as a sweetness regulator, has no obvious effect on blocking the aftersweetness of high-intensity sweeteners when used alone, but it can synergize with erythritol to fill the sweetness peak and valley between the front sweetness of erythritol and the aftersweetness of mogroside, cut the peak and fill the valley, make the sweetness intensity transition smoothly, and speed up the time of front sweetness expression, and improve the slow sweetness expression of mogroside; in addition, it can effectively shorten the duration of aftersweetness of mogroside, and greatly improve the slow sweetness expression and lingering aftersweetness caused by mogroside used alone or in combination with erythritol, so that the sweetness expression is closer to sucrose, the sweetness is full and mellow, and the taste is close to sucrose.

[0047] 3. In the compound of the present application, mogroside powder is sticky and hygroscopic, while mannitol has very low hygroscopicity. Mannitol and mogroside powder are mixed as a coating material and sprayed onto the surface of erythritol, which can keep the compound dry for a long time. The product has high gloss, low hygroscopicity, good fluidity, and stable sensory quality, making it suitable for large-scale production.

[0048] 4. In the composite of the present application, the mannitol in the composite has the effect of lowering blood pressure and diuresis, and can improve the renal metabolic rate after human body absorption. After the composite is eaten, the erythritol absorbed into the body can be promoted to be quickly excreted from the body without causing blood sugar fluctuations, and can also be used for certain drug overdose or poisoning, promote excretion, shorten the time it remains in the human body, and is beneficial to health. Therefore, the Momordica grosvenori composite of the present application also has a certain functional effect while being eaten as a sugar substitute, and will have a broad market prospect.

[0049] 5. Before and after the accelerated stability test, the moisture content and glycoside V content of the compound in this application changed very little, and the absorbance value changed very little before and after the accelerated test. After the accelerated test, the taste test determined that all of them were qualified. Therefore, it was finally determined that the product stability was qualified and there was no quality problem within the estimated shelf life.

[0050] 6. The compound in this application is feasible in terms of process and quality stability, has good production conditions, and can be scaled up for production. DETAILED DESCRIPTION

[0051] The present application is further described below with reference to examples. It should be understood that the examples are only used to further illustrate and explain the present application and are not intended to limit the present application.

[0052] Unless otherwise defined, technical and scientific terms used in this specification have the same meaning as those commonly understood by those skilled in the art. Although methods and materials similar or identical to those described herein may be used in experiments or practical applications, the materials and methods are described herein below. In the event of a conflict, the present specification, including definitions, will prevail. In addition, the materials, methods, and examples are provided for illustrative purposes only and are not intended to be limiting. The present application is further described below with reference to specific examples, which are not intended to limit the scope of this application.

[0053] The present application provides a Momordica grosvenori compound, which includes mogroside powder, mannitol and erythritol. The content of mogroside V in the Momordica grosvenori compound is 0.1wt%-0.3wt% based on the mass percentage of the total weight of the Momordica grosvenori compound.

[0054] The inventors of the present application accidentally discovered that mannitol can reduce the after-sweetness of mogroside V and improve the overall flavor and taste of the compound, making the taste of the compound closer to that of sucrose.

[0055] The mogroside V in the Momordica grosvenori compound in the present application is derived from mogroside powder. The present application uses mogroside as a sweetness skeleton for a sweetness enhancer.

[0056] The content of glycoside V in the Momordica grosvenori compound can be 0.1wt%, 0.11wt%, 0.12wt%, 0.13wt%, 0.14wt%, 0.15wt%, 0.16wt%, 0.17wt%, 0.18wt%, 0.19wt%, 0.2wt%, 0.21wt%, 0.22wt%, 0.23wt%, 0.24wt%, 0.25wt%, 0.26wt%, 0.27wt%, 0.28wt%, 0.29wt%, 0.3wt% or any range therebetween, as measured by mass percentage of the total weight of the Momordica grosvenori compound.

[0057] In this application, relative sweetness refers to the ratio of the sweetness intensity of the monk fruit compound to the sweetness intensity of the same mass of sucrose. For example, if the relative sweetness of the monk fruit compound is twice that of sucrose, then the sweetness intensity produced by 1g of the monk fruit compound is approximately equal to the sweetness intensity produced by 2g of sucrose. The sweetness test is based on a sucrose solution with a concentration of 5%, and the sweetness of sucrose is set as 1. The sweetness intensity produced by dissolving 5g of sucrose in 100ml of water is the same as the sweetness intensity produced by dissolving 2.5g of a compound with a relative sweetness of twice that of sucrose in 100ml of water.

[0058] In some embodiments of the present application, the relative sweetness range of the Momordica grosvenori compound is 1-2 times the sweetness of sucrose. For example, the relative sweetness range of the Momordica grosvenori compound is 1 times the sweetness of sucrose, 1.1 times the sweetness of sucrose, 1.2 times the sweetness of sucrose, 1.3 times the sweetness of sucrose, 1.4 times the sweetness of sucrose, 1.5 times the sweetness of sucrose, 1.6 times the sweetness of sucrose, 1.7 times the sweetness of sucrose, 1.8 times the sweetness of sucrose, 1.9 times the sweetness of sucrose, 2 times the sweetness of sucrose, or any range therebetween.

[0059] In some embodiments of the present application, the monk fruit compound is divided into a non-caloric monk fruit compound and a low-calorie monk fruit compound. The caloric value of the non-caloric monk fruit compound is less than 16.74 kJ / 100 g, the caloric value of the low-calorie monk fruit compound is less than 170 kJ / 100 g and the total sugar content is 0.01-1.00 wt%.

[0060] In the low-calorie monk fruit compound, the total sugar content can be 0.01wt%, 0.02wt%, 0.03wt%, 0.04wt%, 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09wt%, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1wt% or any range therebetween.

[0061] In this application, the content of mogroside V in mogroside powder refers to the mass percentage of the total weight of the mogroside powder. The content of mogroside V in the first mogroside powder refers to the mass percentage of the total weight of the first mogroside powder. The content of mogroside V in the second mogroside powder refers to the mass percentage of the total weight of the second mogroside powder.

[0062] The content of glycoside V in the Momordica grosvenori compound refers to the mass percentage of the total weight of the Momordica grosvenori compound.

[0063] Total sugar content refers to the total sugar content of a monk fruit compound. The sugars in a monk fruit compound come from mogroside powder. The sugars primarily include sucrose, glucose, and fructose, and total sugar is the sum of the mass percentages of these three sugars. The formula for calculating total sugar in a compound is as follows: Assuming the total sugar content of the compound is X, the proportion of mogroside powder in the compound is Z, and the total sugar content of the mogroside powder is P, then: X = P × Z × 100%.

[0064] In some embodiments of the present application, the content of mogroside V in the mogroside powder is 13wt%-60wt%. For example, the content of mogroside V in the mogroside powder can be 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%. , 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt% or any range therebetween.

[0065] In the present application, the total sugar content of the first mogroside powder is close to 0, and can be regarded as sugar-free, with a total sugar content of 0; the second mogroside powder contains sugar, and the total sugar content of the second mogroside powder is 0-25wt%. For example, the total sugar content of the second mogroside powder can be 0, 1wt%, 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt%, 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt% or any range therebetween.

[0066] In some embodiments of the present application, in the non-caloric Momordica fruit compound, the total sugar content is 0, the mogroside powder is the first mogroside powder or the second mogroside powder, the mogroside V content of the first mogroside powder is obtained by calculating the mass percentage of the total weight of the first mogroside powder, and the mogroside V content of the first mogroside powder is 20wt%-60wt%; for example, the mogroside V content of the first mogroside powder is 20wt%, 25wt%, 30wt%, 35wt%, 40wt%, 45wt%, 50wt%, 55wt%, 60wt% or any range therebetween.

[0067] In some embodiments of the present application, in the non-caloric monk fruit compound, the total sugar content is 0, the mogroside V content of the second mogroside powder is obtained by calculating the mass percentage of the total weight of the second mogroside powder, and the mogroside V content of the second mogroside powder is 13wt%-20wt%; for example, the mogroside V content of the second mogroside powder is 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt% or any range therebetween.

[0068] In some embodiments of the present application, the erythritol is 95.0wt%-99.0wt%, and the mannitol is 0.01wt%-2.0wt%, preferably, the mannitol is 1.5wt%-2.0wt%, based on the mass percentage of the total weight of the non-caloric monk fruit compound; for example, the erythritol can be 95.0wt%, % or any range therebetween; the mannitol may be 0.01wt%, 0.05wt%, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt% or any range therebetween.

[0069] In some embodiments of the present application, the first mogroside powder is 0.2wt%-2.5wt% by weight, measured as a percentage by weight of the total weight of the non-caloric Momordica fruit compound; for example, the first mogroside powder can be 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt%, 2.5wt% or any range therebetween, measured as a percentage by weight of the total weight of the non-caloric Momordica fruit compound.

[0070] In some embodiments of the present application, the second mogroside powder is 0.2wt%-4.0wt% by weight of the total weight of the non-caloric Momordica fruit compound; for example, the second mogroside powder can be 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt% by weight of the total weight of the non-caloric Momordica fruit compound. %, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt%, 2.5wt%, 2.6wt%, 2.7wt%, 2.8wt%, 2.9wt%, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt%, 4.0wt% or any range therebetween.

[0071] In some embodiments of the present application, in the low-calorie Momordica fruit compound, the mogroside powder is the second mogroside powder or the first mogroside powder, and the mogroside V content of the second mogroside powder is obtained by calculating the mass percentage of the total weight of the second mogroside powder. The mogroside V content of the second mogroside powder is 13wt%-20wt%. For example, the mogroside V content of the second mogroside powder can be 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt%, 20wt% or any range therebetween.

[0072] In some embodiments of the present application, in the low-calorie monk fruit compound, the content of mogroside V in the first mogroside powder is calculated as a percentage by mass of the total weight of the first mogroside powder, and the content of mogroside V in the first mogroside powder is 20wt%-60wt%; for example, the content of mogroside V in the first mogroside powder can be 20wt%, 25wt%, 30wt%, 35wt%, 40wt%, 45wt%, 50wt%, 55wt%, 60wt% or any range therebetween.

[0073] In some embodiments of the present application, the erythritol is 90.0wt%-95.0wt%, and the mannitol is 2wt%-9.0wt%, preferably, the mannitol is 7wt%-9.0wt%; for example, the erythritol can be 95.0wt%, 96.0wt%, 97.0wt%, 98.0wt%, 99.0wt% or any range therebetween, and the mannitol can be 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt%, 8wt%, 9wt% or any range therebetween, based on the mass percentage of the total weight of the low-calorie monk fruit compound.

[0074] In some embodiments of the present application, the second mogroside powder is 0.2wt%-4.0wt% by weight of the total weight of the low-calorie monk fruit compound; for example, the second mogroside powder can be 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt% by weight of the total weight of the low-calorie monk fruit compound. %, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt%, 2.5wt%, 2.6wt%, 2.7wt%, 2.8wt%, 2.9wt%, 3.0wt%, 3.1wt%, 3.2wt%, 3.3wt%, 3.4wt%, 3.5wt%, 3.6wt%, 3.7wt%, 3.8wt%, 3.9wt%, 4.0wt% or any range therebetween.

[0075] In some embodiments of the present application, the first mogroside powder is 0.2wt%-2.5wt% by weight, measured as a percentage by weight of the total weight of the low-calorie Momordica fruit compound. For example, the first mogroside powder can be 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt%, 1.0wt%, 1.1wt%, 1.2wt%, 1.3wt%, 1.4wt%, 1.5wt%, 1.6wt%, 1.7wt%, 1.8wt%, 1.9wt%, 2.0wt%, 2.1wt%, 2.2wt%, 2.3wt%, 2.4wt%, 2.5wt% or any range therebetween, measured as a percentage by weight of the total weight of the non-caloric Momordica fruit compound.

[0076] In some embodiments of the present application, the first mogroside powder is obtained by a method comprising the following steps: subjecting the crushed fresh or dried Momordica grosvenori fruit to hot water extraction, filtration, chromatography, and vacuum concentration, and then decolorizing or not decolorizing, and then concentrating and spray-drying to obtain the first mogroside powder, wherein the product obtained without decolorization is the undecolorized first mogroside powder, and the product obtained after decolorization is the decolorized first mogroside powder; preferably, the content of glycoside V in the undecolorized first mogroside powder is 20wt%-35wt%, and the content of glycoside V in the decolorized first mogroside powder is 35wt%-60wt%; for example, the content of glycoside V in the undecolorized first mogroside powder can be 20wt%, 21wt%, 22wt%, 23wt%, 24wt%, 25wt%, 26wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt%, 65wt%, 66wt%, 67wt%, 68wt%, 69wt%, 70wt%, 71wt%, 72wt%, 73wt%, 74wt%, 75wt%, 76wt%, 77wt%, 78wt%, 79wt%, %, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt% or any range therebetween; the mogroside V content of the first decolorized mogroside powder can be 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt% or any range therebetween.

[0077] In this application, the preparation of the first mogroside powder is as follows:

[0078] Fresh or dried Momordica grosvenori fruit is crushed and extracted with hot water. The extract is clarified and filtered, then subjected to macroporous resin chromatography. The chromatography eluate is collected, vacuum concentrated to remove the organic solvent, and then decolorized with or without decolorization using a decolorizing resin. The extract is then concentrated into a thick extract, which is then spray-dried to obtain a first mogroside powder. The first mogroside powder has a mogroside V content of 20 wt% to 60 wt%, wherein the undecolorized first mogroside powder has a mogroside V content of 20 wt% to 30 wt%, and the decolorized first mogroside powder has a mogroside V content of 30 wt% to 60 wt%.

[0079] In this application, the preparation of the second mogroside powder is as follows:

[0080] Fresh or dried monk fruit is crushed and extracted with hot water. The extract is clarified and filtered, then separated using a nanofiltration membrane and repeatedly washed with water. The membrane retentate containing mogroside is collected and concentrated into a thick extract, which is then spray-dried to obtain a second mogroside powder. The obtained second mogroside powder has a mogroside V content of 13 wt% to 20 wt%.

[0081] In the present application, the first mogroside powder does not contain sugar, has a pure taste, and has no monk fruit flavor. The second mogroside powder contains sugar and has a monk fruit flavor.

[0082] In some embodiments of the present application, the second mogroside powder is obtained by a method comprising the following steps: subjecting crushed fresh or dried monk fruit to hot water extraction, filtration, nanofiltration membrane separation, concentration, and spray drying to obtain the second mogroside powder.

[0083] The present application provides a preparation method of the above-mentioned monk fruit compound, which includes the following steps: dissolving mannitol and mogroside powder in water at a concentration of 30wt%-40wt% as a coating liquid; adding erythritol into a boiling coating machine; using the erythritol in the boiling coating machine as the core base material, uniformly spraying the coating liquid and wrapping it on the outer surface of the erythritol to form a shell, and after boiling and drying, sieving to obtain the monk fruit compound.

[0084] In this application, the concentration of the coating solution refers to the mass percentage of all solids in the coating solution.

[0085] The present application provides the use of the above-mentioned Momordica grosvenori compound in the production and / or processing of food, medicine, health care products or daily chemical products.

[0086] The present application provides food, medicine, health care product or daily chemical product containing the above-mentioned monk fruit compound.

[0087] The synergistic effect of mannitol and erythritol in the present application can fill the sweetness peak and valley between the front sweetness of erythritol and the after sweetness of mogroside, cut the peak and fill the valley, make the sweetness intensity transition smoothly, and speed up the front sweetness expression time, and improve the phenomenon that the sweetness expression of mogroside is slow; in addition, it can also effectively shorten the duration of the after sweetness of mogroside, and greatly improve the slow sweetness expression and long after sweetness caused by the use of mogroside alone or in combination with erythritol, so that the sweetness expression is further closer to sucrose, the sweetness is full and mellow, and the taste is close to sucrose.

[0088] Mannitol and mogroside powder are mixed as coating materials and sprayed on the surface of erythritol, which can keep the compound dry for a long time. The product has high gloss, low moisture absorption, good fluidity, stable sensory quality, and is suitable for large-scale production.

[0089] The compound in this application showed minimal changes in moisture and glycoside V content before and after the accelerated stability test, indicating it was qualified. The absorbance value also showed very little change before and after the accelerated test, indicating it was qualified. The flavor test after the accelerated test also indicated that the product passed the test, ultimately confirming that its stability was qualified and that it had no quality issues within the estimated shelf life. Furthermore, the compound in this application is feasible in terms of process and quality stability, and possesses favorable production implementation conditions. Scaled-up production is possible.

[0090] Example

[0091] Preparation Example 1 Preparation of the First Mogroside Powder

[0092] Fresh or dried monk fruit is crushed and extracted with hot water. The extract is clarified and filtered, then subjected to macroporous resin chromatography. The chromatography eluate is collected, vacuum concentrated to remove the organic solvent, and then subjected to decolorization resin without decolorization. The eluate is then concentrated into a thick extract, which is then spray-dried to obtain a first mogroside powder. The undecolorized first mogroside powder has a mogroside V content of 25 wt%.

[0093] Preparation Example 2 Preparation of the Second Mogroside Powder

[0094] Fresh or dried monk fruit is crushed and extracted with hot water. The extract is clarified and filtered, then separated using a nanofiltration membrane and repeatedly washed with water. The membrane retentate containing mogroside is collected and then concentrated into a thick extract, which is then spray-dried to obtain a second mogroside powder. The obtained second mogroside powder has a mogroside V content of 15 wt%.

[0095] Example 1

[0096] A calorie-free monk fruit compound sugar having a taste close to that of sucrose. The compound sugar comprises the following raw materials in parts by weight: 0.26 wt % of the undecolorized first mogroside powder in Preparation Example 1, 2.0 wt % of mannitol, and 97.74 wt % of erythritol, based on the mass percentage of the total weight of the monk fruit compound sugar.

[0097] The preparation method of the above-mentioned compound sugar product comprises the following steps:

[0098] 1) Weigh the first mogroside powder, mannitol, and erythritol according to the formula and place them in a clean container;

[0099] 2) dissolving the mannitol and the first mogroside powder from step 1) in purified water to a 35 wt% solution (the actual concentration can vary between 30 wt% and 40 wt%) as a coating solution, and keeping the solution in a 55° C. warm water bath for later use;

[0100] 3) Place the erythritol core base material from step 1) into the trough of a boiling coating machine. Set the air inlet temperature to 80°C and start the machine to heat the material. Once the material in the trough has heated to above 70°C, spray the coating liquid onto the surface of the erythritol core base material, forming a sugar shell. The boiling coating temperature is 70-85°C, the spray gun pressure is 0.2MPa, and the spray speed is adjusted according to the boiling state of the material in the trough to avoid bed collapse.

[0101] 4) After the coating liquid in step 3) is sprayed, the inlet air temperature of the boiling coating machine is lowered to 60-70°C, and the material in the tank is kept in a uniform boiling state to ensure uniform drying of the material;

[0102] 5) After the material in the boiling coating machine tank is dried to the qualified moisture content in step 4), the machine is stopped for unloading, and then the material is subjected to granulation and screening in sequence to finally obtain the monk fruit compound sugar that meets the target quality requirements; the product has a uniform granular shape, is white to light yellow, shiny, has good fluidity, and has a particle size range of 16-60 mesh.

[0103] 6) After testing, the content of glycoside V in the calorie-free monk fruit compound sugar was 0.13%, and the relative sweetness of the product was 1-1.2 times that of sucrose.

[0104] The differences between Examples 2-28 and References 1-3 and Example 1 are shown in Table 1; otherwise, the same as in Example 1. The second mogroside powder was obtained from Preparation Example 2. The relative sweetness of the product is calculated as follows: the amount of sucrose used to prepare a solution with 5% sucrose sweetness / the amount of the compound used to prepare a solution with 5% sucrose sweetness. The measured mogroside V content and relative sweetness are shown in Table 1.

[0105] Table 1

[0106] Experimental example

[0107] Experimental Example 1

[0108] The subjective evaluation of taste is a comprehensive score given by the subjects to the flavor and taste system performance of the sample after tasting the sample. Its indicators include sweetness intensity, fullness (i.e. overall taste effect), performance speed, duration, etc. Its score is equal to the test score of each indicator multiplied by the respective scoring weight and then accumulated.

[0109] Taste comprehensive score = sweetness intensity score * 10% + sweetness duration * 25% + sweetness duration * 25% + sweetness fullness score * 40%;

[0110] The remaining sensory indicators are shown in Table 2 below.

[0111] Table 2

[0112] The reference solution was prepared as follows:

[0113] The Momordica grosvenori compound sugar substitute product of the above-mentioned Example 1-28 was prepared with cold boiled water into a solution having a sweetness close to that of a 5% sucrose aqueous solution.

[0114] Reference substance 1: Take sucrose and prepare a 5% solution with cold boiled water.

[0115] Reference substance 2: Mogroside powder (E50, mogroside V content of 50%) was taken and prepared with cold boiled water to a solution with a sweetness close to that of 5% sucrose aqueous solution.

[0116] Reference substance 3: The Momordica grosvenori compound sugar substitute product obtained in Comparative Example 1 was prepared with cold boiled water into a solution having a sweetness close to that of a 5% sucrose aqueous solution.

[0117] The results are shown in Table 3

[0118] As shown in Table 3, the duration of the initial sweetness of Examples 1-28 is comparable to that of sucrose. The sweetness of Examples 1-28 lasts longer than that of sucrose. Compared with Comparative Examples 2 and 3, the duration of the aftersweetness of Examples 1-28 is even shorter. The sweetness fullness of Examples 1-28 is close to that of sucrose, and the overall taste score is high and close to that of sucrose.

[0119] Generally speaking, the above taste scores are affected by both the mannitol content and the glycoside V content. The overall taste score of a product is not only affected by the mannitol ratio, but also by the glycoside V content.

[0120] Experimental Example 2 Accelerated Stability Test of Momordica grosvenori Compound

[0121] 1) Shake-screening rate test method: Take 20g of the monk fruit compound product and place it in a sealed ziplock bag, filling no more than 70% of the bag's volume. Fill the bag with a small amount of air to allow the monk fruit compound product to shake freely in the ziplock bag. Then place the bag in a vibrating shaker at 260rpm for 24 hours. After shaking, remove the sample and sieve it with a 70-mesh sieve. Collect and weigh the residue below the sieve and calculate the mass percentage of the residue below the sieve. A sieve-screening rate of less than 5.0% is considered acceptable.

[0122] 2) Accelerated testing: The monk fruit compound product was packaged in a PE plastic bag and placed in a drug stability chamber for accelerated testing. The experimental conditions were: temperature 40°C, relative humidity 75%, and light-proof. The experiment lasted for 6 months, with samples collected and tested once a month. The accelerated stability shelf life of the product was determined to be 5 months. Calculating based on a Q10 of 3.0, the product's shelf life is 15 months.

[0123] 3) Absorbance detection: Take the Momordica grosvenori compound product, dissolve it in purified water to a concentration of 10%, and detect the absorbance value at 440nm.

[0124] Table 4

[0125] Among them, the sweet glycoside powder used in Example 3 and Example 6 was sugar-free, the particles were not tightly bonded, and exceeded the limit when shaken and sieved.

[0126] The sweet glycoside powder used in Example 4 contained sugar, had compact particles, and passed the screening test by shaking. The mannitol content used in Example 7 was relatively high, the particles were compact, and passed the screening test by shaking.

[0127] The glycoside powder used in Example 8 is sugar-free, but the mannitol ratio reaches 2.00%, so the particles are tightly bonded and the shaking screening rate is qualified.

[0128] Example 9 uses sugar-free mannitol powder, but the proportion of mannitol is only 0.01%, the particles are not tightly bonded, and the shaking screening rate is unqualified.

[0129] The glycoside powder used in the formulas of Examples 12 and 13 contains sugar, and the proportion of glycoside powder reaches 3.75%. Even though the mannitol content is lower, the particles are still tightly bonded and the shaking screening rate is qualified.

[0130] The formulas of Examples 18 and 19 use sugar-containing glycoside powder, and the ratios of glycoside powder and mannitol are relatively high, so the particles are tightly bonded and the shaking screening rate is qualified.

[0131] The proportion of mannitol used in Example 23 was low, the particles were not tightly bonded, and the shaking screening rate was unqualified.

[0132] The proportion of mannitol used in Example 24 reached 10%, the particles were tightly bonded, and the shaking screening rate was qualified.

[0133] The sweet glycoside powder used in Example 28 contains sugar, the particles are tightly bonded, and the shaking screening rate is qualified.

[0134] As shown in Table 4, the moisture content and glycoside V content of the products changed minimally before and after the accelerated stability test, qualifying them as acceptable. While some examples showed a slight increase in absorbance after the accelerated test, the change was minimal, qualifying them as acceptable. Taste tests following the accelerated test also confirmed all samples passed, ultimately confirming the product's stability and safety, indicating no quality issues within the estimated shelf life.

[0135] For the shake screening rate index, most of the embodiments are qualified, and a small number of embodiments are unqualified, which also shows that our preferred embodiment (the embodiment with a higher taste score) is feasible in terms of process and quality stability and has good production implementation conditions.

[0136] In the present application, table 3 shows the mouthfeel score, and table 4 shows the data of product stability aspect.Except that the shaking sieving rate of some embodiment is unqualified in these data, all other indexes are all qualified.In these embodiments, the mannitol ratio is higher or the sweet glycoside powder ratio is lower or the sweet glycoside powder sugar content is higher, then the sugar shell on product surface is more compact after the boiling coating granulation, and shaking is more stable, more difficult for breaking.The shaking sieving rate is lower, illustrates that product stability is better.Therefore in above-mentioned some embodiment, even if mannitol content is lower, owing to adopted sugary sweet glycoside powder, and its ratio is higher, then granule also can be more compact, and shaking is difficult for breaking, and therefore also is qualified in this stability investigation.

[0137] However, in this application, taste was rated better than product stability.

[0138] Although the present invention has been disclosed above with reference to the embodiments, they are not intended to limit the present invention. Anyone with ordinary knowledge in the art may make slight changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention shall be determined by the scope of the patent application attached hereto.

Claims

1. A monk fruit compound, comprising mogroside powder, mannitol and erythritol, wherein the content of mogroside V in the monk fruit compound is 0.1wt%-0.3wt% based on the mass percentage of the total weight of the monk fruit compound; Preferably, the relative sweetness of the monk fruit compound is 1-2 times sweeter than sucrose.

2. The Momordica grosvenori compound according to claim 1, wherein The content of mogroside V in the mogroside powder is 13wt%-60wt%.

3. The Momordica grosvenori compound according to claim 1, wherein The monk fruit compound is divided into a non-caloric monk fruit compound and a low-caloric monk fruit compound. The non-caloric monk fruit compound has a caloric value of less than 16.74 kJ / 100 g; the low-caloric monk fruit compound has a caloric value of less than 170 kJ / 100 g and a total sugar content of 0.01-1.00 wt%.

4. The Momordica grosvenori compound according to claim 3, wherein In the non-caloric monk fruit compound, the mogroside powder is the first mogroside powder or the second mogroside powder. The content of mogroside V in the first mogroside powder is 20wt%-60wt%; or, The content of mogroside V in the second mogroside powder is 13wt%-20wt%.

5. The Momordica grosvenori compound according to claim 3 or 4, wherein In terms of mass percentage of the total weight of the non-caloric monk fruit compound, the erythritol is 95.0wt%-99.0wt%, the mannitol is 0.01wt%-2.0wt%, Preferably, the mannitol is 1.5wt%-2.0wt%.

6. The Momordica grosvenori compound according to claim 4, wherein Calculated by weight percentage of the total weight of the non-caloric monk fruit compound, the first mogroside powder is 0.2wt%-2.5wt%; or, Calculated by weight percentage of the total weight of the non-caloric monk fruit compound, the second mogroside powder is 0.2wt%-4.0wt%.

7. The Momordica grosvenori compound according to claim 3, wherein: In the low-calorie monk fruit compound, the mogroside powder is the second mogroside powder or the first mogroside powder, and the content of mogroside V in the second mogroside powder is 13wt%-20wt%; or, The content of mogroside V in the first mogroside powder is 20wt%-60wt%.

8. The Momordica grosvenori compound according to claim 7, wherein: In terms of mass percentage of the total weight of the low-calorie monk fruit compound, the erythritol 90.0wt%-95.0wt%, the mannitol is 2wt%-9.0wt%, Preferably, the mannitol is 7wt%-9.0wt%.

9. The Momordica grosvenori compound according to claim 7, wherein: The second mogroside powder is 0.2wt%-4.0wt% by weight of the total weight of the low-calorie monk fruit compound; or, the first mogroside powder is 0.2wt%-2.5wt% by weight of the total weight of the low-calorie monk fruit compound.

10. The Momordica grosvenori compound according to any one of claims 1 to 9, wherein: in, The first mogroside powder is obtained by a method comprising the following steps: The crushed fresh or dried monk fruit is sequentially subjected to hot water extraction, filtration, chromatography, vacuum concentration, and then decolorization or non-decolorization, and then sequentially concentrated and spray-dried to obtain a first mogroside powder, wherein the product obtained without decolorization is the undecolorized first mogroside powder, and the product obtained after decolorization is the decolorized first mogroside powder; Preferably, The undecolorized first mogroside powder has a mogroside V content of 20wt%-35wt%, and the decolorized first mogroside powder has a mogroside V content of 35wt%-60wt%.

11. The Momordica grosvenori compound according to any one of claims 1 to 9, wherein: in, The second mogroside powder is obtained by a method comprising the following steps: The crushed fresh or dried monk fruit is sequentially subjected to hot water extraction, filtration, nanofiltration membrane separation, concentration, and spray drying to obtain the second monk fruit glycoside powder.

12. A method for preparing the monk fruit compound according to any one of claims 1 to 11, comprising the following steps: Dissolve mannitol and mogroside powder in water at a concentration of 30wt%-40wt% as a coating solution; Put erythritol into the boiling coating machine; Using erythritol in a boiling coating machine as a core base material, spraying the coating liquid evenly and wrapping the outer surface of the erythritol to form a shell, and after boiling drying, sieving to obtain a monk fruit compound; The mogroside powder is the first mogroside powder or the second mogroside powder.

13. Use of the monk fruit compound according to any one of claims 1 to 11 or the monk fruit compound prepared by the method according to claim 12 in the production and / or processing of food, medicine, health care products or daily chemical products.

14. Food, medicine, health care product or daily chemical product comprising the monk fruit compound according to any one of claims 1 to 11 or the monk fruit compound prepared by the method according to claim 12.

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