WO2022110519A1 - Édulcorant composé pour améliorer le goût sucré durable de l'extrait de siraitia grosvenorii, et son procédé de préparation - Google Patents

Édulcorant composé pour améliorer le goût sucré durable de l'extrait de siraitia grosvenorii, et son procédé de préparation Download PDF

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WO2022110519A1
WO2022110519A1 PCT/CN2021/072429 CN2021072429W WO2022110519A1 WO 2022110519 A1 WO2022110519 A1 WO 2022110519A1 CN 2021072429 W CN2021072429 W CN 2021072429W WO 2022110519 A1 WO2022110519 A1 WO 2022110519A1
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okra
sweetness
han guo
luo han
compound sweetener
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PCT/CN2021/072429
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English (en)
Chinese (zh)
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刘庚贵
黄华学
曾润清
何安乐
黄�俊
陈明明
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湖南华诚生物资源股份有限公司
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Publication of WO2022110519A1 publication Critical patent/WO2022110519A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the technical field of plant extraction and separation and the field of compound sweetener, in particular to a compound sweetener for improving the lasting sweetness of Luo Han Guo extract and a preparation method thereof.
  • the Luo Han Guo extract is prepared from the fresh ripe fruit of the Cucurbitaceae plant Luo Han Guo, which is first saccharified and then ripened, and then prepared through a series of separation and extraction steps.
  • Luo Han Guo extract has the best taste among all natural sweet substances and is the closest to sucrose. It has the significant advantages of refreshing sweetness, high sweetness and low calorie of sucrose. It does not change blood pressure and blood sugar, and does not cause dental caries. It is especially suitable for It is an ideal sugar substitute for people with diabetes, high blood pressure, obesity and those who are not suitable for sugar consumption. It is also an ideal sugar substitute for healthy people.
  • sucrose is a sweet taste in the mouth, reaching the peak sweetness in about 1-2 seconds and disappearing in about 5 seconds, which is the most ideal sweet taste at present. But at present, whether it is synthetic or natural high-intensity sweeteners, the problem is that the aftertaste is too heavy, which affects the taste.
  • the Luo Han Guo extract mainly includes: (1) Luo Han Guo powder, the preparation process of which mainly includes crushing, extraction, filtration, concentration, drying, etc., wherein the content of Mogroside V is 0.5 to 4%; (2) V25 to 35 Mogroside, its The preparation process mainly includes the steps of crushing, extraction, filtration, clarification, chromatography, concentration, drying, etc., wherein the mogroside V content is 25-35%; (3) V50 mogroside, the preparation process mainly includes crushing, extraction, filtration , clarification, chromatography, decolorization, desalination, concentration, drying and other steps, wherein the mogroside V content is 50-60%; (4) Momordica grosvenori concentrated juice, its preparation process mainly includes crushing, extraction, filtration, clarification, decolorization, desalination , concentration and other steps, wherein the mogroside V content is 0.5-5%.
  • the present invention does not relate to it, but mainly relates to the Luo Han Guo extract in a solid form.
  • Luo Han Guo extracts all have certain defects: (1) Luo Han Guo powder, V25 ⁇ 35 Mogroside: 1% aqueous solution is turbid, or has obvious post-precipitation phenomenon, which limits the use in beverages and other end products that require clarity (2) Luo Han Guo powder: without separation and purification, most of the substances originally stored in fresh Luo Han Guo are retained. Although the sweetness is close to saturation, it has no thick taste and still has a lasting sweetness, which is only higher than that of high content Luo Han Guo.
  • glucoside The duration of glucoside is short, and its sweetness lasts for about 25 seconds; the sweetness is slightly higher, about 14 times that of sucrose; (3) V25 ⁇ 35 mogrosides: After separation and purification, the mogrosides originally stored in fresh monk fruit are removed. Most of the substances lead to unsaturated sweetness and no thick taste. It has obvious lasting sweetness, and its sweetness lasts about 45 seconds; its sweetness is high, about 100 times that of sucrose; (4) V50 Mogroside : After separation and purification, most of the substances originally stored in fresh Luo Han Guo have been removed, resulting in unsaturated sweetness and no thick taste, with obvious lasting sweetness, and its sweetness lasts about 45 seconds; high sweetness, It is about 200 times that of sucrose.
  • Mogroside V in Luo Han Guo extract is an ideal high-power natural sweetener, but its role in various sweeteners is restricted due to the severe sweetness afterward.
  • Okra also known as lady's finger, coffee yellow sunflower, and tomato
  • Okra is the young fruit of the Malvaceae plant coffee yellow sunflower. Its edible part is the pod, which is divided into two kinds of green and red; its crisp, tender and juicy, Smooth and not greasy, unique fragrance, is loved by many people; it has the effects of sore throat, drenching, breast milk, and menstrual regulation; commonly used for sore throat, urination, sparse postpartum milk, and irregular menstruation.
  • the main ingredients of okra are:
  • Okra has a special mucus, which has the highest viscosity in the tender fruit 5 days after flowering.
  • the mucus is an important evaluation index for the quality of okra.
  • the main components are carbohydrate compounds, including pectin, polysaccharide and glycoprotein.
  • Okra pectin The content of okra pectin was the highest in tender fruit pods, followed by tender fruit seeds and mature fruit pods, accounting for 20.97%, 9.34% and 8.91%, respectively.
  • the protein content of okra is more, fresh fruit 2.3%, mature fruit 3.15%, and seeds 28.1%; amino acids are complete, and 17 species have been isolated and identified.
  • Okra is rich in VC , B family, VA, VE , and VK .
  • Each 100 grams of okra fresh fruit contains VA 198 ⁇ g , VB1 0.2mg, VB2 0.06mg, VC 44mg , VE 1.03mg, with more VC and VE content.
  • Okra is rich in mineral elements and contains 13 kinds of trace elements. According to the highest content (mg/100g) determined, they are K 95, Ca 343, P 65, Mg79.36, Mn 56.4, Zn 38.9, Cu 26.2, Se 11 , Fe 2.71, Cr 0.410, Pb 0.745, Cd 0.319.
  • Okra is rich in flavonoids and phenolic acid compounds, and the total amount of flavonoids in the fruit is 2.8%.
  • 12 flavonoid components have been isolated and identified, namely quercetin-3-O-diglucoside, myricetin-3- O-glucoside, quercetin-3-O-glucose-xyloside, quercetin-3-O-rutinoside, quercetin-3-O-glucoside, isorhamnetin-3-O-glucoside -Penttoside, quercetin-3-O-(malonyl)glucoside, myricetin-3-O-rhamnoside, 4,5,7-trihydroxyflavonoid-O-glucoside, myricetin , 4,5,7-trihydroxyflavone and quercetin.
  • Luo Han Guo extract used is mainly Mogroside, and mainly Mogroside with a content of more than 50% of Mogroside V, and it does not involve Luo Han Guo powder and other Luo Han Guo extracts that only have a lower content of Mogroside V, and has not passed through special plants. Extracts to alter the sweetness duration and sweetness fold of Luo Han Guo extracts.
  • CN201610005411.9 discloses a sweetener that changes the time profile of mogroside sweetness and its preparation method, but the effect of the patent is not ideal.
  • the inventors have proved through experiments that the addition of rutin did not increase the entrance sweetness of the mogroside aqueous solution, but increased the bitter taste; while shortening the sweetness time, it also enhanced the bitter taste, and the shorter the shortening time, the better the bitter taste. The more pronounced the bitterness, the more unacceptable the taste is.
  • the patent does not change the sweetness multiple of mogroside.
  • CN201910902694.0 discloses a compound sweetener of Luo Han Guo for stabilizing blood sugar and a preparation method thereof
  • CN201810374254.8 discloses a low-sugar caramel flavor composition containing mogroside, preparation method and application
  • CN201710035875.9 discloses a preparation method of healthy mogroside with double sugar or multiple sugar, belonging to the technical field of food
  • CN201410365736.9 discloses A Luo Han Guo drink with a low glycemic index
  • CN200510055228.1 discloses a sweetener added with Luo Han Guo extract and a preparation method thereof
  • CN200410022754.3 discloses a low-calorie Luo Han Guo sugar
  • CN201911372029.1 discloses a natural Compound sweetener and preparation method thereof
  • CN201910548599.5 discloses a production method of compound sweetener, and relates to the technical field of food additive production
  • CN201910322941.X discloses low-calorie compound sweetener and preparation thereof method
  • CN201310616422.7 discloses a natural compound sweetener and a preparation method thereof.
  • Luo Han Guo compound sweetener is all adding one or more sweeteners on the basis of Luo Han Guo extract, such as stevioside, psicose, sucralose, etc.; there are many kinds of substances, such as sugar Alcohols, mannose, etc., cannot highlight the excellent properties of some materials; they are prepared by simple processes, such as mixing, drying, or granulation, drying, etc., and it is difficult to achieve uniform composition inside and outside. There are common problems that the composition is complex, the effect is not obvious, and the defects of some materials are obvious.
  • the compound sweetener of Luo Han Guo lacks a special fragrance, and the compound sweetener composition often lacks this part of the fragrance, thick taste, and sweetness saturation; (6)
  • the preparation process is simple, and the additives in the formula are added.
  • the reason that causes the difficult problem that the compound sweetener of Luo Han Guo on the market is easy to harden is generally present, and the existing solution mainly prevents the compound sweetener of Luo Han Guo containing erythritol by filling the packaging bag with an inert gas.
  • Hardening the hardening problem has not been fundamentally solved from the perspective of composition, so that users will inevitably encounter hardening during use and affect the use, and the quality needs to be improved. None of the above prior art can effectively improve the after-sweetness problem of Mogroside V.
  • the technical problem to be solved by the present invention is to overcome the problem in the prior art based on the extract of Luo Han Guo, especially the problem that the sweetness of Mogroside V affects the mouthfeel, and to expand the application of the extract of Luo Han Guo as a natural high-sweetness sweet substance scope.
  • the Luo Han Guo powder, V25-35 mogroside, and V50 mogroside in the Luo Han Guo extract are used as high-sweet substances; the okra extract is used as the material to improve the taste, and the combination with the Luo Han Guo extract produces a synergistic effect. , which can not only shorten the sweetness duration of Mogroside V, but also bring a special aroma to the compound sweetener after a specific baking procedure.
  • the compound sweetener for improving the lasting sweetness of the Luo Han Guo extract provided by the invention obtains a product with the best comprehensive taste from the three aspects of smell, thick taste and sweetness saturation, so that the sweetness of the obtained Luo Han Guo compound sweetener is improved.
  • the smell lasts less than 10 seconds.
  • the Luo Han Guo compound sweetener provided by the invention has the same taste, mouthfeel and sweetness duration as sucrose, low-calorie, pure natural, special and pleasant fragrance of fruits and vegetables, and can be used as an ideal sugar substitute product for various groups of people.
  • the inventors of the present application have found through a large number of experiments and comparisons that when the sweetness of the sweetener solution of the present invention is close to that of the 5% sucrose solution, the sweetness of the sweetener solution of the present invention disappears within 10 seconds, and it can be used as an ideal sweetener.
  • a compound sweetener for improving the lasting sweetness and sweetness multiple of Luo Han Guo extract including raw materials: okra young fruit mucilage, okra concentrated juice, and Luo Han Guo extract , erythritol, provided that the quality of mogroside V in the Luo Han Guo extract is 0.3-1% of the total quality of the mucilage of young okra and the concentrated okra juice.
  • the compound sweetener comprises the following raw materials by mass: 30-50 parts of okra young fruit mucilage, 15-25 parts of okra concentrated juice, 1-30 parts of Luo Han Guo extract, 100-500 parts of red thritol.
  • the mass of mogroside V in the Luo Han Guo extract is 0.5-0.8% of the total mass of okra young fruit mucilage and okra concentrated juice.
  • Erythritol can be adjusted in a wide range of 100-500 parts, and the purpose is to obtain sweetener products with different sweetness according to demand, provided that the sweetness of compound sweeteners does not exceed ten times that of sucrose. More ideally, the sweetness of the compound sweetener is 1-6 times that of sucrose.
  • the content of solids in the mucilage of young okra fruit is 2-10%, preferably 4-7%; the content of solids in the concentrated okra juice is 20-30%.
  • the mucilage of the young okra fruit used in the present invention is obtained by a preparation method comprising the following steps: extracting the young okra fruit with water, collecting the extraction residue and the extract, and filtering the extract and concentrating to obtain the okra mucus.
  • the young okra fruits are harvested 4 to 7 days after the flowers fade, and the standard is as follows: first, it is necessary to ensure that the pods are tough, bright in color, swollen and not aged.
  • the harvesting standard of okra varies with temperature. At high temperatures, the length of the okra pods is about 10 cm, and when the temperature is low, the length is only about 8 cm. The length of the pods should be kept within 10 cm. Only young okra is rich in mucilage and has a special fruit and vegetable fragrance. As the fruit matures, the mucus content plummets, and the ripe okra can no longer be chewed.
  • the extraction temperature is 8-30°C, preferably 8-15°C.
  • the advantage of maintaining a lower extraction temperature is to maintain the excellent performance of the original ecological fruit and vegetable fragrance and thick taste of the okra concentrated juice, maintain the stability of the okra mucus colloid solution, and prevent the high temperature from destroying the stability and color enhancement of the colloid solution.
  • the quality of the water used in the extraction is 8-15 times the quality of the okra young fruit, preferably multiple extractions, such as two, three, and four extractions, and the amount of water used for each extraction decreases successively, and the amount of the decrease does not exceed 20% of the last extraction with water.
  • the filtration and concentration are not particularly limited, and conventional filtration and concentration methods in the art can be used.
  • the filtration is ceramic membrane filtration, and the ceramic membrane material is alumina or zirconia, and the pore size is 300-500nm; the concentration is reverse osmosis.
  • the membrane is concentrated to a solid content of 1-5%. Because the mucilage of okra young fruit has a certain viscosity, excessive concentration may lead to the concentration effect of the reverse osmosis membrane.
  • the okra concentrate used in the present invention is obtained by a preparation method comprising the following steps: taking the extraction residue in the preparation process of okra young fruit mucilage, baking to obtain flavor residue, extracting the flavor residue with an aqueous alcohol solution, filtering, and decolorizing , concentrated to obtain okra concentrate.
  • the roasting is carried out at 130-140° C. to obtain a burnt aroma, and the roasting time is 0.5-1.5 h.
  • the inventor found that when baking is carried out within the above temperature range, a series of complex chemical changes have occurred in the extraction residue, which can produce a strong coke aroma. It can not only shorten the sweetness time of the compound sweetener, and obviously improve the problem of serious after-sweetness of the sweetener compounded by the Luo Han Guo extract, but also bring a special fruit flavor.
  • dehydration is performed at a lower temperature, that is, at 65-100° C., to reduce the water content of the extraction residue to below 30%. More preferably, in the dehydration treatment, the extraction slag is first baked at 60-70°C for 0.5-1h to make the water content below 50%, and then baked at 90-100°C for 0.5-1h to make the water content within 50%. 30% or less.
  • the aroma of okra can be significantly increased by pretreatment and baking treatment, which can significantly increase the fruit and vegetable flavor and burnt flavor of okra.
  • the volume concentration of alcohol is 60-80%, preferably an aqueous solution of ethanol.
  • the steps of filtration, decolorization, and concentration are well known in the art.
  • the filtration is through a ceramic membrane to obtain a clear liquid; It has a certain concentration effect, and is concentrated to a solid content of 5-10%; the concentration is vacuum concentration, and concentrated to a solid content of 20-30%.
  • the advantage of vacuum concentration is that it can reduce the loss of fresh and burnt aroma of okra fruits and vegetables.
  • the Luo Han Guo extract can be divided into different specifications according to the content of Mogroside V in the extract, and can generally be divided into (1) Luo Han Guo powder (mogroside V content 0.5-4%) from the point of view of commodity availability; (2) V25-35 Mogroside (Mogroside V content 25-35%); (3) V50 Mogroside (Mogroside V content 50-60%).
  • the addition amount of the Luo Han Guo extract needs to satisfy that the quality of the mogroside V in the Luo Han Guo extract is 0.3-1% of the total mass of the mucilage of the young okra and the concentrated okra juice, preferably, the quality of the mogroside V in the Luo Han Guo extract is 0.3-1%. It is 0.5-0.8% of the total mass of okra young fruit mucilage and okra concentrate juice.
  • the inventor unexpectedly found that, with the extraction concentrate of okra young fruit mucilage and okra mucilage extract residue after baking treatment, and Luo Han Guo extract, the concentration of Mogroside V, the main sweet substance in the Luo Han Guo extract, was compounded.
  • the mass accounts for a certain content of the total mass of okra young fruit mucilage and okra concentrated juice, which can effectively shorten the after-sweetness of Mogroside V, and solve the problem of after-sweetness of Luohanguo extract as a high-intensity sweetener.
  • the sweetener has a special fruity aroma and tastes good.
  • the sweet compounding agent provided by the invention is mainly compounded with auxiliary materials from okra, which is cheap and easy to obtain, and is a compounded sweetener product with great market competitiveness.
  • the invention also provides the preparation method of the compound sweetener for improving the persistent sweetness and sweetness multiple of the Luo Han Guo extract, comprising the following steps: decolorizing the okra mucilage, the okra decolorized flavor concentrated juice, the Luo Han Guo extract, the erythromycin
  • the sugar alcohol is mixed in a certain proportion, dissolved, filtered, crystallized, granulated by boiling, and dried.
  • the crystals obtained by crystallization are dried to a moisture content of ⁇ 15% prior to boiling granulation.
  • the dissolving temperature is 5-15° C.
  • the volume of water added is 2-15 times the weight of erythritol (V/W).
  • a lower temperature is used for dissolving, in order to make the precipitation and post-precipitation of the mixed solution system as complete as possible, while erythritol does not precipitate, which is beneficial to the removal of precipitation and post-precipitation.
  • the precipitation and post-precipitation of the solution system can be completely removed, and a solution without precipitation and post-precipitation can be obtained under low temperature and normal temperature conditions.
  • the filtration adopts a ceramic membrane, which is made of alumina or zirconia, and the pore size of the ceramic membrane is 50-200 nm.
  • one-step crystallization or fractional crystallization can be adopted, and the method of fractional crystallization is preferably adopted.
  • the clear liquid of the ceramic membrane is first concentrated to a solid content of 30-40%, and then a uniform mixture crystal is precipitated under room temperature; .
  • This crystallization method can obtain a mixture crystallization that is evenly mixed, completely consistent inside and outside, and has crystalline luster.
  • the obtained crystals are first dried to a moisture content of ⁇ 15%, and the drying method is well known in the art, such as vacuum drying and blast drying.
  • the drying method is well known in the art, such as vacuum drying and blast drying.
  • the crystal obtained by crystallization is used as the carrier, and the obtained crystallization mother liquor is used as the injection liquid.
  • the boiling granulation method can avoid the addition of binder or water, maintain the original crystal form, and make the crystallization mother liquor and crystals fully and completely mixed evenly, and the crystallization mother liquor is mainly in the outer layer, in which erythritol and other
  • the combination of substances prevents the hardening of the crystalline particles in the post-drying period.
  • the crystalline carrier is required to be dried to a moisture content of less than or equal to 15%. In this way, the problem of product hardening in the air can be avoided. If the moisture content is too high, it is easy to dissolve and change the crystal form during the heating process, resulting in inconsistent crystal form; and also lead
  • the drying temperature is 55-65°C; the drying method is blast drying, or vacuum drying, or microwave vacuum drying, or belt vacuum drying, and the degree of vacuum is less than -0.085MPa.
  • Okra is rich in mucus, which can be dissolved in water even at low temperature. Therefore, by controlling the appropriate amount of water and the number of extractions, these components can be completely extracted and the unique fragrance of fruits and vegetables of okra is preserved. If the temperature is too high, these components are easily destroyed, and an unstable colloidal solution is formed, thereby destroying the stability of the solution, making it difficult to separate and purify the mucus, and unable to significantly increase the thick taste. After removing most of the mechanical impurities by centrifugation and then clarifying by microfiltration through a ceramic membrane, a clear mucus-rich solution can be obtained.
  • the pigment with molecular steric hindrance and the mucus with a very large molecular weight are separated under normal temperature conditions, thereby preparing the decolorized mucus of okra.
  • the extraction residue obtained by water extraction of okra still has some substances that are not extracted by the low-temperature aqueous solution. Under certain conditions, these substances can be baked to emit a strong fruit and vegetable fragrance and burnt fragrance, and this fragrance Consistent with the smell of roasted fresh okra. Therefore, the okra mucus is first extracted at low temperature, and then the extraction residue is flavored and flavored, so that not only good quality and stable mucus can be obtained, but also the unique rich fruit and vegetable fragrance and burnt flavor of okra can be obtained. In order to fully extract the components in the water-extracted residue, these components can be extracted at a lower temperature with a certain concentration of hydrous alcohol without losing the aroma components. Then, a small amount of impurities and precipitates are removed by the microfiltration clarification technology of ceramic membrane, and the concentrated juice of okra flavor is prepared by reverse osmosis membrane and vacuum decompression concentration.
  • This crystallization method precipitates most of the crystals in the mixture, and ensures the perfect crystal shape, luster and compositional uniformity of the crystals.
  • the moisture content of the crystal is controlled by drying, and the crystal is used as a carrier, and the boiling granulation technology is used to control the wind speed and temperature, so that the crystal and the mother liquor are combined again.
  • the mother liquor is sprayed regularly and uniformly during the boiling granulation process, thereby obtaining a good quality Luo Han Guo compound sweetener crystal.
  • the main component in the mother liquor comes from okra, it has a certain degree of hydrophobicity, which is complementary to the non-hygroscopic property of erythritol, which significantly changes the hardening time of the erythritol compound sweetener and makes the product use more convenient.
  • Luo Han Guo extract whether it is Luo Han Guo powder, or V25 ⁇ 35 and V50 Mogrosides, all have persistent sweetness, but the sweetness duration is somewhat different, ranging from 25 seconds to 45 seconds; they are all natural high-efficiency sweeteners , but due to the different content of mogroside V, its sweetness is 15 times to 200 times that of sucrose.
  • the young fruit of okra is rich in mucus, which is a kind of sugar polymer.
  • the main components are pectin, soluble dietary fiber, hydroxymethyl cellulose, etc., which makes its solution have a thick taste.
  • it is rich in protein and amino acids, and has a special fragrance of fruits and vegetables.
  • These special ingredients make okra mucilage and its extract have special effects: that is, it can increase the thick taste of the Luo Han Guo extract solution, improve the sweetness saturation, and through the special pleasant smell, synergistic effect, greatly improve Luo Han Guo The long-lasting sweetness of the extract, and the sweetness multiple is appropriately reduced.
  • Erythritol has a refreshing sweet taste. As a bulking low-intensity sweetener, it can further improve the lasting sweetness of Luo Han Guo extract on the basis of okra, and significantly reduce the sweetness multiple. Erythritol is easy to crystallize. Although it does not absorb moisture, compound sweeteners mainly containing erythritol are easy to harden, which is a difficult problem. The concentrated juice prepared from okra mucus and okra alcohol extraction can significantly delay the hardening time of erythritol to a certain extent, making it difficult to harden, which is also the result of interaction.
  • the corresponding ratio is controlled, and the sweetness duration of Luo Han Guo extract is shortened from 45 seconds to less than 10 seconds, thereby preparing a compound sweetener with improved lasting sweetness of the Luo Han Guo extract.
  • the present invention provides a compound sweetener for improving the lasting sweetness of the Luo Han Guo extract.
  • the thick and thick taste is increased by the mucilage of the young okra fruit, and the okra concentrated juice prepared by the aroma-enhancing process and the water-alcohol extraction increases the sweetness and saturation.
  • Aspects synergistically improve the long-lasting sweetness of the Luo Han Guo extract; and further improve the long-lasting sweetness of the Luo Han Guo extract through the low sweetness and refreshing taste of erythritol, and dilute the sweetness multiple.
  • the bitterness, taste, and sweetness duration of the Luo Han Guo compound sweetener are the same as those of sucrose, low-calorie, and pure natural.
  • the compound sweetener provided by the present invention significantly improves the sweetness performance of the Luo Han Guo extract, especially Mogroside V: the sweetness duration of the Luo Han Guo extract is reduced from 25 to 45 seconds to less than 10 seconds .
  • the method and preparation process of the present invention solve the technical problem that the erythritol compound sweetener is easy to harden. Although erythritol is not easy to absorb moisture and is easy to crystallize, it is generally easy to harden when it is added to the Luo Han Guo extract as a compound sweetener. The combined finished product preparation process solves this problem.
  • the preparation process of the present invention adopts two kinds of processing methods of a kind of raw material for okra: that is, the mucilage of okra young fruit is extracted and separated first under normal temperature and low temperature conditions, the whole process is not heated, and the stability and excellent performance of the mucus are maintained. , reduce the loss of clear flavor; then the obtained extraction residue is subjected to baking and aromatizing treatment, which not only increases the original clear flavor, but also enhances the coke flavor.
  • Raw material utilization is, the mucilage of okra young fruit is extracted and separated first under normal temperature and low temperature conditions, the whole process is not heated, and the stability and excellent performance of the mucus are maintained. , reduce the loss of clear flavor; then the obtained extraction residue is subjected to baking and aromatizing treatment, which not only increases the original clear flavor, but also enhances the coke flavor.
  • the young okra fruit used in the examples of the present invention was purchased from Yongzhou, Hunan, with dark green to light green on the surface, white on the inside, seed particle size of less than 2 mm, and soft texture; Luo Han Guo extract, from Hunan Huacheng Biological Resources Co., Ltd.
  • the company produces (respectively three specifications of Monk fruit powder, V25-35 Mogroside, V50 Mogroside); erythritol, purchased from Baolingbao Biological Co., Ltd.; the purified water used is the second grade pure water used in the production workshop
  • the preparation of water equipment, the chemical reagents and raw and auxiliary materials used are obtained through conventional commercial channels unless otherwise specified.
  • the sweetness duration is determined by sensory measurement; the sweetness multiple is determined by sensory measurement based on sucrose.
  • 1Extraction Take 100kg of young okra, crush it into long strips with a width of about 5mm with a medicine cutter, put it into a 1m3 stirring tank, use water as a solvent, and stir and extract at room temperature of 17°C. 2 times of extraction, 600L of water was added for the first time, and the extraction was performed for 2.0h; After each extraction and filtration, the first extraction residue is then subjected to the second extraction. The 1st and 2nd extracts were combined to obtain 1100L water extract; the extraction residue after the 2nd extraction was collected in another device.
  • 2Clarification First pass the water extract through a disc centrifuge, and then through a complete set of ceramic membrane equipment with a pore size of 500nm for clarification. After feeding the feed liquid, add 300L purified water to wash the upstream liquid of the ceramic membrane, and combine the effluent and the washing liquid to obtain 1300L of the ceramic membrane clear liquid.
  • Flavor enhancement Bake the slag obtained from the preparation of okra mucilage according to the following method, first bake it at a temperature of 72°C to a water content of 51%, then bake it at a temperature of 105°C to a water content of 23%, and finally bake it at a temperature of 135°C Roast until a rich burnt aroma is emitted, and 7.9kg of flavor residue is obtained.
  • 3Clarification Clarify the extract through a complete set of ceramic membrane equipment with a pore size of 500 nm. After feeding the feed liquid, add 25L purified water to wash the upstream liquid of the ceramic membrane, and combine the effluent and the washing liquid to obtain 85L of the ceramic membrane clear liquid.
  • Decolorization Decolorize the ceramic membrane clear liquid through a complete set of ultrafiltration membrane equipment with a molecular weight cut-off of 10KD. After feeding the material, add 25L purified water to wash the membrane, and concentrate the upstream liquid to 6% solid content to obtain 35L membrane decolorization solution;
  • 2Dissolution Add 90L of purified water to the mixture under constant stirring, and after the solid is completely dissolved, place it in a 5°C freezer and refrigerate until the temperature of the mixed solution is 7°C to obtain a dissolved solution.
  • 3Clarification keep the temperature of the dissolved solution at 7°C and the ambient temperature at 8°C, clarify the dissolved solution through a complete set of ceramic membrane equipment with a pore size of 50nm. After feeding the material, add 25L of purified water to wash the upstream liquid of the ceramic membrane, and combine the effluent and water wash liquid to obtain 120kg of ceramic membrane clear liquid.
  • 4Crystallization Concentrate 120kg of ceramic membrane clear liquid under vacuum to 35.2% solid content to obtain 33.0kg of concentrated solution. Then, it was cooled to room temperature and left standing for 4 hours, and a large number of white crystals were precipitated; then the entire crystallization system was placed at 2°C to continue crystallization, and allowed to stand for 5 hours until the crystals were completely precipitated. Suction filtration to collect crystals and mother liquor respectively.
  • Boiling granulation 1Dry the crystals to a water content of 13% to obtain 7.9kg, put into the fluidized bed, keep the boiling state and medium-high wind speed, and the temperature is 72°C; 2The mother liquor is sprayed at a uniform speed of 25kg per hour; 3Mix evenly, to obtain crystalline particles.
  • 1Extraction Take 100kg of young okra, crush it into long strips with a width of about 7mm with a medicine cutter, put it into a 1m3 stirring tank, use water as a solvent, and stir and extract at room temperature of 26°C. 2 times of extraction, 600L of water was added for the first time, and the extraction was performed for 2.0h; After each extraction and filtration, the first extraction residue is then subjected to the second extraction. The 1st and 2nd extracts were combined to obtain 1100L water extract; the extraction residue after the 2nd extraction was collected in another device.
  • 2Clarification First pass the water extract through a disc centrifuge, and then through a complete set of ceramic membrane equipment with a pore size of 300nm to clarify. After feeding the feed liquid, add 300L purified water to wash the upstream liquid of the ceramic membrane, and combine the effluent and the washing liquid to obtain 1300L of the ceramic membrane clear liquid.
  • 3Concentration Concentrate the ceramic membrane clear liquid to 4.1% solid content through the complete set of reverse osmosis membrane equipment to obtain 65.8kg milky white okra young fruit mucus.
  • 3Clarification Clarify the extract through a complete set of ceramic membrane equipment with a pore size of 300 nm. After feeding the feed liquid, add 25L purified water to wash the upstream liquid of the ceramic membrane, and combine the effluent and the washing liquid to obtain 85L of the ceramic membrane clear liquid.
  • Decolorization Decolorize the ceramic membrane supernatant through a complete set of ultrafiltration membrane equipment with a molecular weight cut-off of 30KD. After feeding the material, add 25L of purified water to wash the membrane, and concentrate the upstream liquid to 8% solid content to obtain 27L of membrane decolorizing solution;
  • the membrane decolorizing solution is concentrated in a short-term vacuum to completely recover ethanol, and concentrate to 25% solid content to obtain 8.6 kg of decolorized okra concentrate juice.
  • 2Dissolution Add 107L of purified water to the mixture under constant stirring, and after the solid is completely dissolved, place it in a 3°C refrigerator and refrigerate until the temperature of the mixed solution is 6°C to obtain a dissolved solution.
  • 3Clarification keep the temperature of the dissolved solution at 6 °C and the ambient temperature at 8 °C, and clarify the dissolved solution through a complete set of ceramic membrane equipment with a pore size of 200 nm. After feeding the material, add 25L of purified water to wash the upstream liquid of the ceramic membrane, and combine the effluent and water washing liquid to obtain 147kg of ceramic membrane clear liquid.
  • 4Crystallization Concentrate 147kg of ceramic membrane clear liquid under reduced pressure to 36.5% solid content to obtain 32.8kg of concentrated solution. Then, it was cooled to room temperature and left standing for 6 hours, and a large number of white crystals were precipitated; then the entire crystallization system was placed at 1 °C to continue crystallization, and allowed to stand for 5 hours until the crystals were completely precipitated. Suction filtration to collect crystals and mother liquor respectively.
  • Boiling granulation 1Dry the crystals to a water content of 8% to obtain 9.1kg, put into a fluidized bed, keep the boiling state and medium-high wind speed, and the temperature is 78°C; 2Spray the mother liquor at a uniform speed of 29kg per hour; 3Mix evenly, to obtain crystalline particles.
  • 1Extraction Take 100kg of okra young fruit, crush it into long strips with a width of about 4mm with a medicine cutter, put it into a 1m3 stirring tank, use water as a solvent, and stir and extract at room temperature of 8°C. 2 times of extraction, 600L of water was added for the first time, and the extraction was performed for 2.0h; After each extraction and filtration, the first extraction residue is then subjected to the second extraction. The 1st and 2nd extracts were combined to obtain 1100L water extract; the extraction residue after the 2nd extraction was collected in another device.
  • 2Clarification First pass the water extract through a disc centrifuge, and then through a complete set of ceramic membrane equipment with a pore size of 500nm for clarification. After feeding the feed liquid, add 300L purified water to wash the upstream liquid of the ceramic membrane, and combine the effluent and the washing liquid to obtain 1300L of the ceramic membrane clear liquid.
  • 3Clarification Clarify the extract through a complete set of ceramic membrane equipment with a pore size of 500 nm. After feeding the feed liquid, add 25L purified water to wash the upstream liquid of the ceramic membrane, and combine the effluent and the washing liquid to obtain 85L of the ceramic membrane clear liquid.
  • 4Decolorization Decolorize the ceramic membrane clear liquid through a complete set of ultrafiltration membrane equipment with a molecular weight cut-off of 10KD. After feeding the material, add 25L purified water to wash the membrane, and concentrate the upstream liquid to 7% solid content to obtain 29L membrane decolorization solution;
  • 2Dissolution Add 211L of purified water to the mixture under constant stirring, and after the solid is completely dissolved, place it in a 5°C freezer and refrigerate until the temperature of the mixed solution is 9°C to obtain a dissolved solution.
  • 3Clarification Keep the temperature of the dissolved solution at 9°C and the ambient temperature at 8°C, and clarify the dissolved solution through a complete set of ceramic membrane equipment with a pore size of 200 nm. After feeding the material, add 25L of purified water to wash the upstream liquid of the ceramic membrane, and combine the effluent and water wash liquid to obtain 253kg of ceramic membrane clear liquid.
  • 4Crystallization Concentrate 253kg of ceramic membrane supernatant under vacuum to a solid content of 37.6% to obtain 52.9kg of concentrated solution. Then, it was cooled to room temperature and stood for 5 hours, and a large number of white crystals were precipitated; then the entire crystallization system was placed at 2°C to continue crystallization, and allowed to stand for 6 hours until the crystals were completely precipitated. Suction filtration to collect crystals and mother liquor respectively.
  • Boiling granulation 1Dry the crystals to a water content of 11% to obtain 16.1kg, put into a fluidized bed, keep the boiling state and medium-high wind speed, and the temperature is 76°C; 2Spray the mother liquor at a uniform speed of 21kg per hour; 3Mix evenly, to obtain crystalline particles.
  • Example 3 Others are the same as Example 3, except that the consumption of okra young fruit mucilage is 25 parts, and the consumption of okra concentrated juice is 50 parts.
  • Example 3 Others are the same as Example 3, the difference is that in the preparation of okra concentrated juice in step (2), the extraction residue is directly baked at a temperature of 135°C until it emits a burnt aroma, that is, the baking at a temperature of 67°C and a temperature of 106°C is not performed.
  • step (2) preparing the concentrated okra juice
  • step (3) preparing the concentrated okra juice
  • step (2) preparing the concentrated okra juice
  • step (3) increasing the fragrance: the extraction residue obtained from the mucilage of young okra fruit is baked according to the following method, and first baked at a temperature of 70 ° C to a water content 45%, then bake at a temperature of 106°C to a water content of 26%, and finally bake at a temperature of 120°C.
  • step (2) preparing the concentrated okra juice
  • step (3) preparing the concentrated okra juice
  • 1. increasing the fragrance the extraction residue obtained from the mucilage of young okra fruit is baked according to the following method, and first baked at a temperature of 70 ° C to a water content 45%, then bake at a temperature of 106°C to a water content of 26%, and finally bake at a temperature of 150°C, the obtained flavor residue has a slightly burnt taste.
  • step (3) mixing, dissolving and clarifying: 5 Boiling granulation: 1 Dry the crystals to a water content of 17%. The final product is placed in the air for a period of time, and there is a problem of partial hardening.
  • step (3) Others are the same as in Example 3, except that in step (3), 1. in mixing, okra young fruit mucilage is not added, and the consumption of okra juice concentrate is 75 parts simultaneously.
  • step (3) 1. in mixing, okra juice concentrate is not added, and the consumption of okra young fruit mucilage is 75 parts simultaneously.
  • the compound sweeteners obtained in the above examples and comparative examples are prepared into an aqueous solution with mineral water, and the dilution ratio is such that the sweetness of the diluted aqueous solution is close to that of the 5% sucrose aqueous solution, that is, the sweetness is close to 1. After that, the following tests were carried out, and the results are listed in Table 1:
  • the sensory assessors were screened. After the taste sensitivity training, 20 sensory assessors (half male and half) were finally screened to form a sensory assessment team.
  • Duration of sweetness Please taste the compound sweetener aqueous solution diluted to a sweetness close to 5wt% sucrose solution, and take 5wt% sucrose solution as the control group, and record the test from the time the assessor drinks it. The time at which the sweetness disappeared, excluding those who tasted the 5 wt% sucrose solution with a sweetness duration of more than 1 second, i.e., those who tasted the 5 wt% sucrose solution with a sweetness duration of less than 4 seconds and Data for subjects greater than 6 seconds. The final average obtained is the sweetness duration of the compound sweetener of the present invention.
  • the test samples are divided into a compound group and a control group, the compound group is the compound composition product obtained according to the formula in the embodiment, and the control group is a 5wt% sucrose solution.
  • the assessor held it in the mouth, stayed for a few seconds, and spit it out.
  • the assessment time interval was 20 minutes.
  • the assessment result was the average of the scores of the 10 assessors.
  • the sensory evaluation standard of the control group was 10 points out of 10.
  • the compaction of the compounded sweeteners was tested: the compounded sweeteners obtained in the examples and comparative examples were stored at 25°C and 65RH% for 24 hours, and the moisture absorption rate and the compaction were tested.
  • commercially available sucrose was used as the test substance.
  • the present invention utilizes two kinds of raw materials from okra, that is, okra mucilage and okra young fruit mucilage extraction residue are baked and extracted to obtain okra concentrated juice, and Luo Han Guo extract, after erythritol is compounded
  • the obtained compound sweetener can effectively shorten the sweetness duration of the Luo Han Guo extract, that is, improve the after-sweetness problem of the Luo Han Guo-based sweetener, thereby broadening the Luo Han Guo extract as a sweet compound agent
  • the use in improves the economic value of Luo Han Guo.
  • the compound sweetener obtained by the present invention not only solves the problem of post-sweetness of the Luo Han Guo extract, but also enables the compound sweetener to have a special fruit aroma through a specific baking process, thereby improving the taste of the sweetener .

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Abstract

L'invention concerne un édulcorant composé pour améliorer le goût sucré durable et un goût sucré démultiplié d'un extrait de siraitia grosvenorii. Les matières premières utilisées comprennent du mucilage de jeune fruit d'abelmoschus esculentus, du jus concentré d'abelmoschus esculentus, de l'extrait de siraitia grosvenorii et de l'érythritol; et la masse du mogroside V dans l'extrait de siraitia grosvenorii est de 0,3 à 1 % de la masse totale du mucilage de jeune fruit d'abelmoschus esculentus et du jus concentré d'abelmoschus esculentus. L'édulcorant composé augmente la sensation lourde en bouche au moyen du mucilage de jeune fruit d'abelmoschus esculentus, et augmente la saturation de goût sucré par cuisson et décoloration du jus concentré d'abelmoschus esculentus, de telle sorte que le délai de goût sucré soit inférieur à 10 secondes, ce qui permet d'améliorer la goût sucré durable de l'extrait de siraitia grosvenorii. De plus, l'édulcorant composé présente un goût amer et une durée de goût sucré proches de ceux du saccharose, et est un édulcorant pauvre en calories et purement naturel pouvant remplacer le saccharose.
PCT/CN2021/072429 2020-11-30 2021-01-18 Édulcorant composé pour améliorer le goût sucré durable de l'extrait de siraitia grosvenorii, et son procédé de préparation WO2022110519A1 (fr)

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