248 results about "Mogroside" patented technology

The present invention provides a process for preparation of highly purified mogrosides mixture from low purity mogrosides mixture. The process comprises providing a mixture of low purity mogrosides, dissolving the low purity mogrosides mixture in water or an aqueous alcohol solution to form an initial solution of mogrosides, passing the initial solution through a column system, wherein the column system comprises a plurality of columns, and each column is packed with a sorbent having different affinities to impurities and mogrosides so that one or more columns retains more mogrosides than other columns, washing the columns to remove impurities with an acidic aqueous solution, a basic aqueous solution, and an aqueous alcoholic solution successively, eluting the columns with an aqueous alcohol solution that contains higher alcohol content than the aqueous alcohol solution used in the washing step, wherein the eluate from the columns with high content of mogrosides are combined, and drying the combined eluate to obtain high purity mogrosides with the content of the total mogrosides are more than 70% (w / w). The present invention also provides a sweetener mixture and product comprising high purity mogrosides.

A process for preparing high-purity momordicoside from fructus momordicae includes such steps as pulverizing, reflux extracting in alcohol, filtering to obtain extract A, suspending it in water, extracting in ethyl acetate 1-3 times, recovering ethyl acetate mother liquid, extracting in n-butanol 1-3 times, recovering n-butanol to obtain extract B, passing it through polyamide column, water washing, concentrating to obtain coarse saponin, chromatography by silica gel column, eluting with chloroform-methanol-water, collecting coarse momordicoside V, chromatography, water washing, eluting with alcohol, and collecting product.

The invention describes compositions comprising glycosylated mogroside(s) or glycosylated swingle extracts and methods of enhancing the mouthfeel, sweetness or flavor of consumable products.

A base-syrup composition is described, wherein the base syrup is made up of one or more non-nutritive sweeteners, an invert sugar, and other optional additives are included in a reduced-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in reduced-calorie carbonated and non-carbonated beverages, wherein the products and the base fluids exhibit a Harzen color number (APHA) of ≦60. Preferably, the one or more non-nutritive sweeteners include one or more steviosides, a Stevia glycoside, a derivative of a Stevia glycoside, a glycoside of steviol, and / or a Lo Han Guo extract, including one or more mogrosides.

The invention relates to a mogroside based compound sweetener, a preparation method and application thereof. The invention provides a composite and natural compound sweetener using mogroside, traditional sweeteners and edible flavors to transform betel nut industry, extrusion pastry (commonly known as spicy strips) industry and natural compound sweetener industry and candied fruit industry, and a preparation method thereof. The mogroside containing compound sweetener at least includes: mogroside; a natural efficient sweetener; at least one sweetness improvement composition; at least spice; and at least one filler. The formula involved in the invention is directed at the betel nut industry, extrusion pastry (commonly known as spicy strips) industry and candied fruit industry, products of the industry all need sweetness that is several times higher than that of sucrose to cover, neutralize and improve peculiar smell, astringency, saline taste and bitter taste of the products, therefore existing ordinary condiments hardly meet the standards of ensured taste and flavor and no calorie or even 0 calorie. Also, the compound sweetener guarantees the sweetness and efficacy demands, at the same time has very good economical efficiency and effectiveness, and can acquire the best taste experience.

The invention provides a method used for preparing a grosvenor momordica fruit sweet taste composition from grosvenor momordica fruit, and applications thereof. The method comprises following steps: immature grosvenor momordica fruits are subjected to ripening, juicing, pure water extraction, impurity removing, and concentration and purifying so as to obtain the grosvenor momordica fruit sweet taste composition. The invention also discloses a composite sweetener containing the grosvenor momordica fruit sweet taste composition, and the composite sweetener can be widely used in food, beverage, health care product, and daily chemical product. According to the method, the contents of components such as mogroside III and mogroside IIe are controlled, so that the taste of the grosvenor momordicafruit sweet taste composition is better. In the preparation process, only pure water is adopted, no organic solvent such as ethanol is adopted, the production process is green, and is better for health.

Novel mogrosides and methods for heir purification are provided herein. In addition, compositions comprising said novel mogrosides and methods for preparing the same are provided. The present invention relates generally to novel mogrosides, as well as compositions comprising such novel mogrosides, including consumables. The present invention further extends to methods of purifying such novel mogrosides, methods for preparing compositions (e.g., consumables) comprising such novel mogrosides and methods of enhancing the flavor or sweetness of consumables using these novel mogrosides.

A sweetener composition is provided, formed with natural plant extracts including Luo Han Guo fruit extract and sweet stevia extract, and neohesperidin dihydrochalcone (NHDC) as raw materials at a scientific and sound mixing ratio such that the disadvantage of having a strong aftertaste of water is eliminated, and the Chinese herbal medicine taste of the Luo Han Guo fruit and the bitter aftertaste of stevia sugar are effectively shielded. The sweetener composition successfully removes the Chinese herbal medicine taste of Luo Han Guo fruit and the bitter aftertaste of stevia sugar while fully exerting the herbal fresh and sweet taste of the Luo Han Guo fruit extract and the sweet stevia extract, and perfectly combines the sweet aftertaste of mogrosides, so that the sweet taste is maintained and the taste is good, and the sweetener composition of the present invention is well accepted by consumers.

The invention belongs to the technical field of food processing, and discloses a vegetable protein / soybean polysaccharide nano-emulsion embedded with a natural fat-soluble pigment and a preparation method of the vegetable protein / soybean polysaccharide nano-emulsion. The preparation method comprises the following steps: dissolving vegetable acid-soluble protein and soluble soybean polysaccharide into deionized water respectively, stirring for 2 to 3 hours, adjusting the pH values of the stirred solutions I to be 2.0 to 4.0 to obtain a protein stock solution and a polysaccharide stock solution respectively, adding the protein stock solution into the polysaccharide stock solution, mixing to obtain a uniform mixed solution II; dissolving the natural fat-soluble pigment into grease, adding the grease containing the dissolved natural fat-soluble pigment and mogroside into the mixed solution II, and carrying out stirring and homogenizing to obtain an emulsion I; heating the homogenized emulsion I at 80 to 90 DEG C for 0.5 to 1 hour, so as to obtain the vegetable protein / soybean polysaccharide nano-emulsion embedded with the natural fat-soluble pigment. The vegetable protein / soybean polysaccharide nano-emulsion is high in natural pigment content, low in sugar content, small in particle size distribution, and high in stability under an acidic condition, and can be used for development of functional foods and health products.

The invention relates to methods for producing mogrosides with the aid of enzymes. In particular the invention proposes various biosynthetic pathways useful for mogroside production and enzymes useful for mogroside production are provided. Furthermore, the invention provides recombinant hosts useful in performing the methods of the invention.

The invention provides a sugar substitute and a preparation method thereof. The sugar substitute comprises the following ingredients in mass percent: 0.1-10% of steviol glycoside, 20-45% of erythritol, 10-40% of fructo-oligose, 10-40% of xylooligosaccharide, 10-40% of isomalto-oligosaccharide, 0-30% of trehalose, 0-10% of mogroside and 0-6% of L-arabinose. The preparation method of the sugar substitute comprises the following steps: firstly, uniformly mixing erythritol, fructo-oligose, xylooligosaccharide, trehalose, isomalto-oligosaccharide and L-arabinose; and secondly, adding steviol glycoside and mogroside, and uniformly mixing, thus obtaining the sugar substitute. The sugar substitute is natural and low in calorie and has no side effects; the sugar substitute does not cause obesity and complications while the mouth feel of the sugar substitute is ensured; the preparation technology is simple and convenient to operate.

The invention discloses purification momordica grosvenori glucoside and a method for withdrawing the biological activity material, the method uses the solvent-extraction process to purify momordica grosvenori glucoside, simultaneously withdraws the momordica grosvenori element, and includes the steps that the fluid is prepared, the extract is carried on with moderate nonpolar resolver, the withdrawing is carried on with medium polar organic solvent, and the spraying and the drying are performed. The method of the invention can eliminate the return bitter taste in the momordica grosvenori, the momordica grosvenori sweet material, the extraction of the momordica grosvenori, the momordica grosvenori concentration fruit juice, the momordica grosvenori sweetening agent, and the product, thereby improving momordica grosvenori sweet material taste, purifying momordica grosvenori glucoside, and simultaneously withdrawing the active material, namely, the momordica grosvenori element having anti-microorganism. The momordica grosvenori element has the activeness suppressing microorganism, such as Gram-negative bacteria, Gelanshi masculine fungus and fungus and so on. The anti-microorganism activeness of the momordica grosvenori element extracted with the invention can be used to prepare the anti-microorganism medicine and daily necessities like cough syrup, throat piece, toothpaste, rinses mouth fluid and so on, and the invention can have very great use value and economic value.

The invention discloses a mangosteen glycosyltransferase gene (i)UGT74AC1( / i) and application of glycosyltransferase with a gene (i)UGT74AC1( / i) code in synthetic mogrosideIE. The glycosyltransferase gene (i)UGT74AC1( / i) has a nucleotide coding sequence shown in SEQIDNO.1 and a peptide sequence shown in SEQIDNO.2. By utilization of an expression of the mangosteen glycosyltransferase gene (i)UGT74AC1( / i) in escherichia coli, the recombinant glycosyltransferase (i)UGT74AC1( / i) can catalyze mogrol and UDP-glucose to react, thereby generating the mogrosideIE. The glycosyltransferase gene (i)UGT74AC1( / i) disclosed by the invention can be applied to the artificial synthesis of the mogrosideIE. Meanwhile, the gene has an important application value in the aspect of improving momordica grosvenori by the utilization of a transgenic technology to improve the content of the mogroside.

The present invention discloses a scientific weight losing fully nutritional powder composition having satiety and belongs to the field of special dietary food processing. The composition is characterized by comprising the following components in percentages by mass: oat dietary fibers, plantago ovate seed shell powder, a garcinia cambogia fruit extract, a green coffee bean extract, sodium caseinate and mogrosides, and is also prepared by mixing the following raw materials: soybean protein isolate, plant fat powder, compound vitamins and compound minerals. By adding the oat dietary fibers, plantago ovate seed shells, sodium caseinate and mogrosides, the composition reaches effects of promoting satiety, moistening intestines and relaxing bowels. By adding the garcinia cambogia fruit extract and coffee bean extract, the composition has effects of inhibiting appetite and promoting fat metabolism. By adding the soybean protein isolate, plant fat powder, compound vitamins and compound minerals, the composition can supplement body with proteins, fats, vitamins and minerals, enables the body to reach purposes of being health and losing weight, and is especially suitable for populations with obesity and overweight.

The invention relates to making method of bagged tea for reducing blood pressure and blood fat. The bagged tea is made by the following raw materials in parts by weight: 600-900 parts of folium cortex eucommiae and 100-400 parts of roadleaf holly leaves. The making method comprises the following steps of: performing reflux extraction on folium cortex eucommiae by an ethanol liquor, and concentrating the filtrate to cream for later use; crushing 50-70wt% of roadleaf holly leaves to coarse powder, adding water to soak the rest of roadleaf holly leaves, adding Eucommia ulmoides residue, combining and decocting, filtering, filtering and concentrating to cream, adding an Eucommia ulmoides alcohol extract and mogroside, and after adequately and uniformly mixing and blasting into dried rest roadleaf holly leave coarse powder; and finally, sterilizing the target product at high temperature in short time, and drying and neatening at low temperature, and packaging. The bagged tea obtained by the making method has the characteristics of meticulous and uniform particles, high content of medicinal components, uniform distribution, quick dissolving-out speed and the like, and the bag tea is slightly sweet in taste, faint scent and mellow in flavor, and meanwhile, the bag tea enhances the treatment effect on hypertension and hyperlipidemia, and further improves the medicinal additional value of blood sugar reducing medicines and the like. The bag tea is another optimal choice for patients with hypertension, hyperlipidemia and hyperglycemia.

The invention relates to methods for producing mogrosides with the aid of enzymes. In particular the invention proposes various biosynthetic pathways useful for mogroside production and enzymes useful for mogroside production are provided. Furthermore, the invention provides recombinant hosts useful in performing the methods of the invention.

The invention discloses a method for increasing the content of mogroside IV. The method comprises the following steps: I, preparing a solid culture medium containing jasmonic acid methyl ester, wherein the concentration of the jasmonic acid methyl ester is 50-400 [mu] mol / L before the solid culture medium is cured; and II, inoculating momordica grosvenoritissue culture seedlings into the solid culture medium, culturing for 28-35 days, and transplanting the momordica grosvenori culture seedlings into fields. The method has the characteristics of being rapid in effect taking, low in cost, simple to operate, convenient to implement, free of toxin or reside in products, and the like, and by adopting the method, the yield of the mogroside IV can be effectively increased, and large-scale production of the mogroside IV can be achieved.

The invention discloses a preparation method of tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content. The tobacco leaf moisturizing liquor for lowering tar content and benzopyrene content is prepared from 20-30 parts of tobacco polyphenol part Maillard reaction product, 10-20 parts of radix salviae miltiorrhizae extract carbonyl separation part, 15-25 parts of rosemary extract phenol aldehyde separation part, 10-20 parts of honeysuckle flower extract flavone separation part, 15-30 parts of red date tincture, 10-15 parts of black currant thick paste, 10-25 parts of apple juice, 5-20 parts of black tea tincture, 10-30 parts of coffee tincture, 25-35 parts of concentrated hawthorn juice, 10-20 parts of tomato ketchup, 10-100 parts of lactic acid, 1-5 parts of postassium acetate, 1-5 parts of zinc acetate, 0.5-1 part of potassium sorbate, 100-200 parts of glycerol, 50-100 parts of propanediol, 100-300 parts of ethanol, 5-71 parts of laurel skin tincture and 2-5 parts of fructus momordicae glycoside. Water is added to 1000 parts.

Novel mogrosides and methods for heir purification are provided herein. In addition, compositions comprising said novel mogrosides and methods for preparing the same are provided. The present invention relates generally to novel mogrosides, as well as compositions comprising such novel mogrosides, including consumables. The present invention further extends to methods of purifying such novel mogrosides, methods for preparing compositions (e.g., consumables) comprising such novel mogrosides and methods of enhancing the flavor or sweetness of consumables using these novel mogrosides.

The invention relates to a turmeric compound antialcoholism and liver-protecting drink for antialcoholism and sobering and protecting the gastrointestinal tract, and a preparation method of the turmeric compound antialcoholism and liver-protecting drink. The turmeric compound antialcoholism and liver-protecting drink comprises in parts by weight: 500-1200 parts of kudzuvine root, 300-800 parts ofhovenia seed, 20-120 parts of corn oligopeptide, 10-25 parts of a turmeric extract, 300-1000 parts of sugar, 10-30 parts of citric acid, 1-8 parts of a thickener, 1-3.5 parts of stevioside, 0-1.5 parts of mogroside, and 0-1 part of potassium sorbate. The liver-protecting drink of the invention is safe, and has no toxic and side effects, and the product effect is maximized through scientific proportioning and synergistic effects while the antialcoholism effect of the plant raw materials themselves is fully used. The drunken animal model evaluation result shows that the liver-protecting drink has significant effects on inhibiting the absorption of alcohol in the gastrointestinal tract, protecting the gastrointestinal tract, increasing the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase, antialcoholism and sobering, and the like. A clarifying agent improves the clarity and stability, and helps to improve the bioavailability of the functional ingredients.

The invention discloses longan and black rice brewing powder capable of nourishing the kidney. The longan and black rice brewing powder is prepared from the following raw materials in parts by weight: 40-60 parts of black rice, 20-30 parts of millet, 10-15 parts of black bean powder, 10-15 parts of sweet potato whole powder, 14-20 parts of oat bran peel, 4-6 parts of stachys sieboldii, 10-15 parts of longans, 6-9 parts of Chinese wolfberry fruits, 10-15 parts of mulberries, 4-6 parts of whey protein powder, 4-6 parts of wheat germ powder, 1-2 parts of Mogroside, an appropriate amount of high temperature resistant alpha-amylase and an appropriate quantity of a stabilizing agent. According to the longan and black rice brewing powder disclosed by the invention, through sprouting, extrusion puffing and synergistic treatment of the high temperature resistant alpha-amylase, the brewing properties of puffing powder can be significantly improved, and the digestion and utilization rate of the puffing powder can be greatly increased; the oat bran peel is degreased, ultrasonic enzymolysis is performed, and water-soluble dietary fibers are extracted, so that the cost of raw materials is low, and the content of dietary fibers in finished products reaches the regulation of high-dietary-fiber foods in China; and the raw materials of the longans, the mulberries and the like are added, so that single mouth feel of cereals is improved, the palatability of the finished products is improved, and after the longan and black rice brewing powder is eaten for a long term, the health-care efficacies of nourishing yin and nourishing the kidney can be achieved.

The present invention relates to low glycemic index (GI) dietary fiber extruded rice and a preparation method thereof. The extruded rice comprises the following raw materials in percentages by weight: 10%-15% of refined konjac flour, 10%-20% of soybean fiber powder, 10%-20% of oat fiber powder, 20%-50% of mixed fruit and vegetable powder, 1%-5% of inulin, 0.5%-1.5% of vitamins, 0.5%-1.5% of minerals and 0.1%-0.5% of mogroside. The extruded rice is prepared by selecting konjac, soybeans, oats and inulin sourced dietary fibers and supplemented with different fruit and vegetable powders, the vitamins and minerals are added, an extruding technology is utilized to reconstruct and prepare the rice, and the extruded rice is high fiber and low GI food. The rich dietary fibers can delay a rapid rise of postprandial blood sugar to a certain extent and help control the postprandial blood sugar. The product can be cooked by steaming and boiling according to the cooking methods of ordinary rice, or be mixed with ordinary staple food for consumption, and provides a new staple food for populations with obesity, high sugar and diabetes.

The invention discloses an extraction method for natural high-purity mogroside. The method includes: crushing siraitia grosvenorii into nanoscale fine powder, then conducting water ultrasonic extraction and concentration to obtain an extract, dissolving the extract with water, then using a supramolecular solvent formed by tetrahydrofuran and water to remove fat soluble impurities from the extract, and finally using ethyl acetate to perform washing, and then conducting drying, thus obtaining a high-purity mogroside extract. The method provided by the invention has no need for using special separation membrane and column chromatography, has the characteristics of simple extraction process, short extraction time, and significantly reduced consumption of organic solvent, thus being more efficient and environmental friendly. In addition, the high-purity mogroside obtained by the method provided by the invention can be directly used as a food sweetness additive.

The invention relates to the technical field of functional food, in particular to a natto-bamboo leaf flavonoid tablet candy. The candy is prepared from the following components in parts by weight: 40-80 parts of bamboo leaf flavonoid, 10-50 parts of natto powder, 30-90 parts of red yeast rice powder, 20-100 parts of hydrolyzed collagen powder, 600-1000 parts of fructus crataegi, 600-1000 parts ofradix puerariae, 600-1000 parts of lotus leaf, 600-1000 parts of ginkgo seed, 100-300 parts of isomaltooligosaccharide, 100-300 parts of microcrystalline cellulose, 1-5 parts of mogroside and 1-2 parts of magnesium stearate. The natto-bamboo leaf flavonoid tablet candy has the effects of protecting heart and cerebral vessels, regulating the blood fat, reducing the blood viscosity and reducing theuric acid after being taken, the immunity can be enhanced, the waste in the blood vessels can be cleaned, the thrombus can be dissolved, the damaged vascular cells can be repaired, diseases like coronary heart disease, hypertension, arteriosclerosis, stroke, varicosity and gout can be effectively improved, and the candy has good medical effects.

The invention discloses a method for preparing a throat lozenge. The method is as below: pulverizing golden camellia, scaphium scaphigerum, mint leaves, honeysuckle and licorice, mixing and conducting enzymatic hydrolysis to obtain an enzymatic hydrolyzate; repeatedly solidifying and melting the enzymatic hydrolyzate 5-7 times, concentrating in vacuum to obtain a concentrated liquid, conducting carbon dioxide supercritical extraction to obtain an extract; mixing the extract, 3-5 parts by weight of Mogrosides, 10-20 parts by weight of maltose syrup and 3-5 parts by weight of water, then stirring evenly, allowing standing for 3-4 h, cutting the mixture into small blocks with length and width of 2-4 cm, then conducting vacuum drying on the small blocks to moisture content of less than 4%, crushing to 40-60 mesh, then adding edible alcohol, and evenly mixing to obtain a fine powder; and compacting and shaping the fine powder by a tablet press. The present invention uses the supercritical carbon dioxide extraction method to effectively prevent oxidation and dissipation of heat-sensitive materials, has no solvent residue, and improves the quality of the throat lozenge.

The present invention discloses a pineapple pumpkin fruit cake helping beauty treatment, and the pineapple pumpkin fruit cake helping to beauty treatment relates to the technical field of food processing, and mainly comprises pineapple, pumpkin, lean pork, fresh lotus root, buckwheat flour, almond flour, krill antarctique oil, mogroside, stevia rebaudiana leaf, common perilla, radix angelicae dahurioae, bletilla striata, agar, xanthan gum, sucrose, citric acid, vegetable oils and other ingredients. The pineapple pumpkin fruit cake helping beauty treatment is golden in color, semi-translucent, shiny, non-grainy, delicate in taste, appropriately sweet and sour, full in cake body, pliable, tough and elastic, does not stick teeth, and has a unique flavor of the raw materials, by addition of the lean pork, the fruit cake nutrition is increased, the fruit cake flavor is enhanced, by cooperated consumption with the pumpkin, the pineapple pumpkin fruit cake has the effects of strengthening the spleen and stomach and preventing diabetes, the fresh lotus root, almond and other ingredients also have the role of beauty treatment, and by cooperated consumption with the traditional Chinese medicines of common perilla, radix angelicae dahurioae, and the like, the pineapple pumpkin fruit cake helps to keep body healthy.

The invention discloses a dendrobium officinale healthcare health-preserving tea which consists of the following raw materials: 20-75 parts of dried dendrobium officinale slices, 5-22 parts of momordica grosvenori, 5-20 parts of dried okra, 5-20 parts of gynostemma pentaphylla leaves, 10-30 parts of honeysuckle, 1-10 parts of liquorice and 1-12 parts of sweet tea. Different from a conventional scheme that fresh dendrobium officinale bars are juiced and the juice is easy to go bad, the dendrobium officinale healthcare health-preserving tea is prepared from baked fresh slices, simple to drink, easy to store and convenient to carry. The mogroside in the momordica grosvenori is 300 times sweeter than cane sugar, does not generate heat and is an optimal substitute of cane sugar, so that diabetics can drink the tea. The invention further discloses application of the dendrobium officinale healthcare health-preserving tea on the aspect of improving the human body immunity and fatigue resistance. Compared with a similar product, the dendrobium officinale healthcare health-preserving tea has remarkable effects on protecting livers and assisting intestine and stomach disease treatment.

The invention relates to application of total saponins in unripe siraitia grosvenorii fruit extract in preparation of an assistant hypoglycemic drug. Extract containing the total saponins with the content by weight of 60%-90% is extracted from unripe siraitia grosvenorii fruit with the growing period of 30 days-80 days, one of the effective ingredients mogroside II and mogroside III in the total saponins or a mixture of the effective ingredients mogroside II and mogroside III in the total saponins inhibits the activity of alpha-glucosidase in vitro and in vivo, the fasting blood-glucose level and the postprandial blood glucose level of a type-II diabetic mouse are lowered, and the activity of the insulin resistance index is reduced; in addition, new application of the total saponins in preparation of food or the drug for assisting in treating insulin resistance and type-II diabetes mellitus is achieved.

The invention discloses a method for increasing the content of mogroside substances. The method comprises the following steps: (1) performing sterilizing; (2) performing shell crushing; (3) performingtreatment with a ripening agent; and (4) performing indoor microenvironment factor adjusting treatment. The method breaks through a conventional method for promoting after-ripening of momordica grosvenori and increasing the content of the mogroside only by adjusting external temperature and illumination conditions, starts from an after-ripening endogenous mechanism of the momordica grosvenori, creatively aims at an after-ripening key limiting factor of the momordica grosvenori, adds an exogenous ripening acceleration intervention measure, and cooperates with external environment factor adjustment, so that the high-efficiency and rapid after-ripening of the momordica grosvenori is realized. Compared with the prior art, the method disclosed by the invention has the advantages that the increase amplitude of the content of the mogroside is large, after-ripening time is short and bitterness can be eliminated.