87 results about "Mogroside" patented technology

The invention discloses weight-reducing and blood-sugar-reducing meal replacement powder for increasing satiety and a preparation method thereof, and belongs to the technical field of meal replacement powder. Comprising resistant starch, bio-enzyme modified whey protein concentrate, bio-enzyme modified soybean protein isolate, bio-enzyme modified white kidney bean hydrolyzed protein, oat fiber powder, nano emulsion milk powder, mogroside, chitosan, inulin, konjac powder, pumpkin seed powder, a cactus extract, a griffonia simplicifolia seed extract and a Chinese waxgourd peel extract. Through the synergistic effect of multiple components and multiple processes, the obvious effects of satiety, weight loss and blood sugar reduction are achieved. 5-hydroxytryptophan in the griffonia seed extract can regulate satiety center and delay hunger sensation; dietary fibers such as the resistant starch and the inulin absorb water and swell in intestinal tracts to form high-viscosity gel, so that the satiety is further enhanced, and the eating frequency and the eating amount are reduced. A low-calorie and high-protein formula is combined with components such as tartronic acid in the Chinese waxgourd peel extract and the cactus extract, so that fat catabolism is accelerated, and fat synthesis is inhibited.

The invention relates to the technical field of yoghourt preparation, in particular to normal-temperature cheese yoghourt capable of promoting calcium absorption and a preparation method of the normal-temperature cheese yoghourt. The normal-temperature cheese yoghurt mainly comprises the following raw materials in parts by weight: 60-70 parts of concentrated milk, 10-15 parts of distilled water, 5-10 parts of single cream, 2-10 parts of cream cheese, 2-10 parts of xylitol, 1-6 parts of starch, 0.1-0.5 part of tricalcium phosphate, 0-0.05 part of mogroside, 0.001-0.005 part of a leavening agent, 0.001-0.006 part of vitamin A and 0.001-0.006 part of vitamin D. The cheese yoghurt is reasonable in component matching, simple and stable in preparation process, free of preservatives and colloids, low in production cost and suitable for industrial production. The prepared product is uniform and stable, tastes fine and smooth, can be stably stored for a long time at normal temperature (at least 6 months at normal temperature), maximally retains the rich flavor and high nutrition density of cheese and the refreshing taste and digestibility of yoghourt, and meets the requirements of consumers on healthy, safe, delicious and convenient high-quality dairy products.

The present disclosure relates to a recombinant cell capable of producing one or more mogroside precursors and / or one or more mogrosides in a culture medium, wherein the cell has been modified to result in the absence of a polypeptide capable of deglycosylating the mogroside product. Methods for producing one or more mogroside precursors and / or one or more mogrosides in a culture medium using such recombinant cells result in increased mogroside yield.

Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

The present disclosure relates to microbial cells, engineered enzymes, and methods for producing mogrol or mogrosides. The methods include providing a microbial cell that produces squalene and expresses a biosynthetic pathway that converts squalene to the mogrol or mogrosides, and culturing the microbial cell under conditions suitable for producing the mogrol or mogrosides. In various embodiments, the methods disclosed herein produce squalene derivatives in which the extrapathway products cucurbitadienols, hydrolyzed 2,3;22,23-dioxidosqualene, and glycosylated 24,25-dihydroxycucurbitadienols are less than about 40% by weight.

The invention relates to a solid beverage for maintaining intestinal-brain axes as well as a preparation method and application of the solid beverage, and belongs to the technical field of food processing. The health-care tea powder consists of cold-extracted freeze-dried tea powder, theanine powder, fructus phyllanthi powder, PQQ powder or microencapsulated PQQ powder, targeted probiotic microcapsule powder, mogroside and galactooligosaccharide. During preparation, the cold-extracted freeze-dried tea powder, the microencapsulated PQQ powder and the purchased targeted probiotic microcapsule powder are respectively prepared and then are mixed with other raw materials. The innovation of the invention lies in that the intestine-brain axis is synergistically maintained through a four-dimensional mechanism of anti-inflammatory and anti-oxidation-neuromodulation-mitochondrial activation-flora intervention, and the activity of the components is guaranteed by adopting technologies of cold extraction freeze-drying, microencapsulation and the like. The system can inhibit enteropathogenic bacteria, repair intestinal barriers, protect nervous systems, improve cognitive functions and regulate intestinal flora, has high technical feasibility and market prospects, and makes remarkable progress compared with the prior art.

The invention discloses siraitia grosvenorii and stevia rebaudiana flavored syrup and a preparation method thereof, and belongs to the field of food processing. The syrup is prepared from 72%-99% of water, 0%-26% of erythritol, 0%-1% of mogroside, 0%-0.2% of stevioside and citric acid lt. 0.3% of potassium sorbate; the mass ratio of the mogroside to the stevioside is (1-5): 1, and the pH value of the mogroside and the stevioside is 3.5-5.5. The preparation method comprises the steps of raw material preparation, mixing and stirring, pH value adjustment, sterilization treatment, preservative addition and packaging. Through synergistic compounding of the sweetening agent and process optimization, the problems that an existing product is not coordinated in flavor and poor in stability are solved, and the product is fresh, sweet, free of peculiar smell, long in storage life, suitable for the fields of beverages, baking and the like and good in application value.

Compositions and consumables comprising certain sweeteners and at least one flavonoid of Formula I are provided herein, wherein the at least one sweetener is selected from certain steviol glycoside and / or mogroside sweeteners. The at least one flavonoid enhances the sweetness of the consumable and / or modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

The present invention relates to the field of food additive technology, and discloses a solubilized emulsion based on mogroside, a preparation method thereof, and an application thereof. The raw materials include a composite amphiphilic emulsifier, a medium-chain triglyceride oily liquid, an amphiphilic solubilizing composite lipid, and mogroside. The present invention employs a composite lipid having the functions of solubilizing and adjusting density, as well as an amphoteric solubilizing emulsifier such as a monoglyceride substance, to effectively achieve the stable dissolution of mogroside in a medium-chain triglyceride oily core liquid. The preparation method of the solubilized emulsion based on mogroside involved in the present invention is characterized by a simple process, low cost, and safety. The method does not require the use of organic solvents or special preparation equipment and processes, and significantly improves the solubility of mogroside without changing the composition of the core liquid of the popping bead candy.

A fragrance composition is provided. The composition comprises mogroside selected from the group consisting of symbioside I, 1,6-α isomers of symbioside I, and combinations thereof, and aromatic components selected from the group consisting of 4-hydroxy-2H-furan-5-one, ethylfuranone, maltol, vanillin, benzaldehyde, and combinations thereof.

The invention discloses a group of glycosyl transferase genes and application of the glycosyl transferase genes in preparation of mogroside, the glycosyl transferase genes are two new glycosyl transferase genes obtained by mining in a siraitia grosvenorii genome for the first time, are respectively named as UGT153033 and UGT30033, and have nucleotide sequences as shown in SEQ ID NOs: 1 and 2; meanwhile, the invention discloses glycosyl transferase coded by the glycosyl transferase gene and a mutant of the glycosyl transferase, wherein the glycosyl transferase and the mutant are respectively shown as SEQ ID NOs: 3-11; meanwhile, the invention also discloses a nucleic acid construct or an expression vector containing the gene or expressing the glycosyl transferase, and a host cell transformed by the nucleic acid construct or the expression vector. A new gene is provided for artificially synthesizing mogroside monomers, and the defects that the number of genes related to existing mogroside biosynthesis is small, and the molecular synthesis mechanism of most mogroside compounds is not clear yet are overcome.

The invention relates to application of mogroside IV-E in preparation of a product for improving skin aging and / or promoting skin repair. A large number of experiments prove that mogroside IV-E can improve skin aging and promote skin repair and has good safety, specifically, mogroside IV-E can activate expression of SIRT1 protein, and the mogroside IV-E can inhibit skin aging and promote skin repair. The synthesis of elastin can be promoted, so that the reduction of the content of elastin in skin keratinocytes caused by ultraviolet aging stimulation is remarkably inhibited, and the healing capability of cell scratches can be promoted. In conclusion, the mogroside IV-E has great clinical application prospect and value in preparation of anti-aging and repairing products.

This invention relates to a blackcurrant and orange juice mixed soft drink, belonging to the field of beverage technology. The mixed soft drink contains blackcurrant extract, orange juice, white hyacinth bean seed extract, mogrosides, steviol glycosides, etc. The blackcurrant extract is a product with a lower than 5kDa obtained by enzymatic hydrolysis of blackcurrants with hemicellulase and pectinase, followed by sequential enzymatic hydrolysis with nattokinase, fig protease, papain, and glucokinase. The white hyacinth bean seed extract is a product with a lower than 5kDa obtained by trypsin hydrolysis of white hyacinth bean seeds, followed by co-fermentation with Propionibacterium finigense, Lactobacillus brevis, and Bifidobacterium longum. The blackcurrant extract and white hyacinth bean seed extract have excellent anti-fatigue, antioxidant, and immune-enhancing effects, making the mixed soft drink both delicious and healthy.

The present invention belongs to the medical and technical field and provides a medicine or health food composition of nicotinamide mononucleotide and mogroside. In addition, the present invention also provides the preparation method, formulation and application of the composition.

The invention discloses low-fishy-smell high-satiety composite soybean milk and a preparation method thereof, and the composite soybean milk comprises the following components in parts by mass: 100 parts of a bean composition which is composed of soybeans, black beans, kidney beans, cowpeas and chickpeas in equal mass ratio; 3-5 parts of chia seeds; 1-2 parts of soybean lecithin; 0.5 to 0.8 part of a sweetening agent, wherein the sweetening agent comprises erythritol and mogroside; the metal ion chelating agent comprises sodium citrate and sodium phytate in a mass ratio of 2: 1; and 0.02 to 0.08 part of sodium chloride. The method has the beneficial effects that the activity of lipoxygenase in bean compositions after germination is effectively reduced and the beany flavor in soybean milk is reduced by virtue of a synergistic means of pulse and germination, and various bean compositions are arranged, are subjected to enzymolysis and are matched with chia seeds, so that the bean flavor in the soybean milk is reduced. The chia seeds and enzymatic hydrolysate of the bean composition can form a composite gel system, and the satiety of the soybean milk is remarkably improved.

The present disclosure relates to the field of natural sweetener compositions for use in the flavor industry. More specifically, the present disclosure relates to a composition comprising: a natural sweetener selected from the group consisting of steviol glycosides, mogrosides, and any mixture thereof; at least one C1-6 linear or branched alkyl lactate ester; and one or more food grade co-solvents. The present disclosure also relates to the use of said compositions in consumer products, such as flavored products.

The present application relates to a kind of atomized compositions containing tea extract and mogroside and atomizer, the composition, by tea extract, mogroside is mixed into, the composition can be prepared into the atomized liquid with tea leaf fragrance, the present application further includes the atomizer suitable for atomized liquid.

This invention discloses a medicinal and edible herbal health-preserving formula, its preparation process, and a beverage, belonging to the field of medicinal and edible health-preserving food technology. It aims to solve the problems of conventional formula ratios, outdated processes, loss of active ingredients, poor beverage quality, and easy duplication with existing technologies. The formula consists of drinking water, dried plum, hawthorn, poria cocos, and other medicinal and edible components, as well as erythritol and mogrosides, without any additional additives. The proportions of each component are unique, avoiding conventional ratios in existing technologies. The preparation process includes raw material pretreatment, graded extraction, secondary extraction, merging and concentration, flavoring and homogenization, sterilization, and bottling. Each process parameter has been optimized, employing low-temperature processing and graded extraction technology to maximize the preservation of the active ingredients of the herbal raw materials. The resulting beverage is a light amber-colored clear liquid with a moderately sweet and sour taste, a herbal aroma, high active ingredient content, no sucrose or preservatives, a long shelf life, and is suitable for daily health-preserving consumption by various groups.

The present application relates to the technical field of health food, in particular to a plant composite powder and a preparation method and application thereof. The plant composite powder comprises the following components in parts by weight: 1-20 parts of small green oranges, 1-30 parts of Chinese yam, 3-30 parts of perilla leaves, 10-50 parts of lilies, 1-10 parts of fried small red beans, 0.1-1 parts of white kidney beans, 1-30 parts of snow pears, 0.1-5 parts of white horse beans, and 0.05-1 parts of mogroside. The present application combines lilies and small green oranges with the effect of soothing nerves and helping sleep with perilla leaves with the effect of promoting lung and dredging collaterals, and adds Chinese yam and white horse beans for invigorating spleen and replenishing qi, fried small red beans and white kidney beans for removing dampness and swelling, snow pears for nourishing yin and moistening dryness, and mogroside for adjusting flavors, to form a synergistic formula based on the theory of heart-spleen-lung coordination, so as to achieve the dual effects of improving sleep and relieving allergic rhinitis.

Compositions and consumables comprising at least one D-sugar or L-sugar and a non-sucrose sweetener (e.g., a steviol glycoside sweetener or mogroside sweetener) are provided herein. Methods for modulating one or more taste attributes, included enhancing sweetness, improving temporal profile, reducing sweet linger, reducing bitterness, improving mouthfeel, improving taste and / or sweet intensity, of a consumable are disclosed. The compositions and methods can be used to make a consumable taste more like a sucrose-sweetened consumable.

The invention relates to the technical field of gene engineering, in particular to a sucrose phosphorylase mutant and application thereof in alpha-arbutin synthesis. Specifically, a sucrose phosphorylase mutant is obtained by simultaneously mutating multiple sites of amino acids at the 13th site, the 206th site and the 243rd site of wild sucrose phosphorylase derived from streptococcus parahaemolyticus, recombinant escherichia coli is constructed, and the recombinant sucrose phosphorylase is produced by fermentation of the recombinant escherichia coli. According to the present invention, the efficiency of the alpha-arbutin production using sucrose and hydroquinone as the raw materials is significantly improved, and the test results show that the conversion rate of the alpha-arbutin production using sucrose and hydroquinone as the raw materials can achieve 90%, and the product concentration achieves 123 g / L, such that the strong industrial application potential is provided.

The invention provides a preparation method of dried orange peel and dark plum effervescent tablets and application of the dried orange peel and dark plum effervescent tablets in promoting digestion and relieving cough, and belongs to the technical field of pharmaceutical preparations. The preparation method of the dried orange peel and dark plum effervescent tablet comprises the following steps: extracting dried orange peel and dark plum to obtain an extracting solution; concentrating and drying the extracting solution to obtain dried orange peel and dark plum extract powder; equally dividing the dried orange peel and dark plum extract powder into two parts, respectively adding citric acid and sodium bicarbonate, spraying a 9.5% povidone-ethanol solution, and drying to obtain acid granules and alkali granules; and mixing the acid granules, the alkali granules, lactose, PEG 6000 and mogroside, tabletting and drying to obtain the dried orange peel and dark plum effervescent tablets. The dried orange peel and dark plum effervescent tablet prepared by the invention is short in disintegration time limit and good in taste, can effectively avoid the sticking problem, has the effects of relieving or treating functional dyspepsia and cough, and can be used for preparing related health care products and medicines.

A sweetener according to exemplary embodiments comprises: a core including one selected from erythritol, xylitol, sorbitol, maltitol, mannitol, inositol, lactitol, isomalt, and allulose; and a shell surrounding at least a portion of the core and including one selected from stevia, enzyme-treated stevia, steviol glycoside, mogroside, thaumatin, sucralose, aspartame, saccharin, acesulfame potassium, and neotame, wherein a content ratio of the shell to the core may be 0.002 to 0.05. The sweetener has a core-shell structure, wherein the core and the shell are each made into a single raw material without any separate additives (e.g. excipients), and thus is close to zero calories.

Provided herein are compositions and consumer products comprising at least one D-or L-sugar and a non-sucrose sweetener (e.g., a steviol glycoside sweetener or mogroside sweetener). Methods for modulating one or more taste attributes of a consumer product are disclosed, including enhancing sweetness, improving temporal profile, reducing sweetness retention, reducing bitterness, improving mouthfeel, improving taste, and / or sweetness intensity. These compositions and methods can be used to render consumers tasting more sweetened like sucrose.

The application provides a method for preparing a momordica grosvenori sweet composition from momordica grosvenori and application thereof. The method for extracting the sweet composition from the momordica grosvenori preferably comprises the following steps: ripening of immature momordica grosvenori, juice extraction, pure water extraction, impurity removal, concentration and purification, and the like to obtain the sweet composition. The application also comprises a compound sweetener containing the sweet composition, which can be widely applied in food, beverage, health care product, daily chemical product, and the like. The application controls the contents of mogroside III and mogroside IIe, so that the momordica grosvenori sweet composition has a better taste. In the preparation process of the sweet composition, only pure water is used, and no organic solvent such as ethanol is used, so that the production process is more green and healthy.

The invention provides a ginseng tissue culture adventitious root wall-broken pure powder tablet rich in rare ginsenoside and a preparation method of the ginseng tissue culture adventitious root wall-broken pure powder tablet rich in rare ginsenoside. The method comprises the steps that fresh ginseng tissue culture adventitious roots are subjected to heat-moisture treatment for 60-100 min at the temperature of 110-121 DEG C and then treated through freeze-drying processes of pre-freezing, sublimation drying and desorption drying till the water content is smaller than 5%, and the ginseng tissue culture adventitious root wall-broken pure powder tablet rich in rare ginsenoside is obtained. Then wall-breaking and crushing at the low temperature of-20 to-30 DEG C until the particle size D90 is less than 20 microns, adding 0.1-1 per thousand of mogroside or stevioside, mixing, granulating by a dry method, and tabletting to obtain a finished product. The content of rare ginsenoside is remarkably increased through heat-moisture treatment, and the synergistic effect of freeze drying, low-temperature wall breaking and dry granulation is combined, so that the tablet is fine and smooth in taking, free of slag and granular feeling, free of radiation residues, only added with a trace amount of a natural sweetening agent, outstanding in pure natural property, suitable for large-scale production, high in efficacy and excellent in taste, and suitable for large-scale production. The marketization requirements of functional foods are met.

The present invention provides an application of mogroside in the preparation of a medicament for preventing and treating intervertebral disc degenerative diseases; the examples of the present application prove that mogroside has antioxidant stress, anti-inflammatory and anti-aging effects on nucleus pulposus-derived mesenchymal stem cells (NPMSCs); mogroside can improve oxidative stress-induced cellular senescence in NPMSCs; in addition, in vivo experiments in a rat model show that mogroside can reduce the degradation of the extracellular matrix of NPMSCs, delay the process of intervertebral disc degeneration, and has the characteristics of mild action and few side effects.

A flavor composition is provided. The composition includes at least one triterpenoid compound selected from the group consisting of pterocaryoside B, pterocaryoside A, cyclocarioside K and combinations thereof; and at least one sweetness modifier selected from the group consisting of steviol glycosides, mogrosides, dihydrochalcones, sweet proteins and combinations thereof.

Provided is a method for constructing an engineered yeast for de novo synthesis of mogroside. The method comprises: inserting constructed cucurbitadienol synthase gene expression cassette Ptef1-cds-Tcyc1, epoxide hydrolase gene expression cassette Ptef1-eph3-Tcyc1, cytochrome P450 enzyme-encoding gene CYP and cytochrome P450 enzyme reductase gene expression cassette Ttdh3-cyp87d18-P gal1 / 10-atcpr2-Tcyc1, and glycosyltransferase-encoding gene expression cassette Tadh1-ugt74ac1-Pgal1 / 10-ugtms1-Tcyc1 into a yeast genome, so as to obtain an engineered yeast for mogroside production. The engineered yeast can be used for de novo synthesis of mogroside by using glucose as a substrate for fermentation.

The invention discloses weight-losing meal replacement powder capable of increasing satiety and a preparation method of the weight-losing meal replacement powder, and belongs to the technical field of meal replacement powder. Comprising resistant starch, bio-enzyme modified whey protein concentrate, bio-enzyme modified soybean protein isolate, bio-enzyme modified white kidney bean hydrolyzed protein, oat fiber powder, nano emulsion milk powder, mogroside, chitosan oligosaccharide, inulin, konjac powder, pear cactus concentrated powder, chia seed extract, wax gourd peel concentrated powder, edible essence and a nutrition enhancer. Through the synergistic effect of multiple components and multiple processes, the remarkable satiety and weight loss effects are achieved. Dietary fibers such as the resistant starch and the inulin absorb water and swell in intestinal tracts to form high-viscosity gel, so that the satiety is further enhanced, and the eating frequency and the eating amount are reduced. A low-calorie and high-protein formula is combined with components such as tartronic acid in the Chinese waxgourd peel concentrated powder and the opuntia ficus-indica concentrated powder, so that fat catabolism is accelerated, and fat synthesis is inhibited.