Natural compound sweetener and preparation method therefor

Abstract

Disclosed is a natural compound sweetener, comprising mogroside V, rebaudioside A, natural tea theanine and dietary fibre. The method for preparing the sweetener comprises the steps of: (1) dissolution, filtration, concentration and sterilization: dissolving the mogroside V, rebaudioside A, natural tea theanine and dietary fibre in water, filtering, concentrating in a vacuum, and sterilizing to obtain a sterilized solution; and (2) paste-collection, drying and granulation: carrying out paste-collection on the sterilized solution obtained in the step (1), vacuum drying the collected liquid paste, and drying and then granulating the dry powder to obtain the sweetener.

Claims

1. A natural compound sweetener, wherein the compound sweetener comprises raw materials in parts by weight: 0.5-10.0 parts of mogroside V, 1-10 parts of rebaudioside A, 0.1-2.0 parts of natural tea theanine and 60-90 parts of dietary fibre, wherein purity of the mogroside V is 20%-52%; the purity of the rebaudioside A is 95% -99%; the purity of the natural tea theanine is 10%-30%; and the purity of the dietary fibre in terms of pectin is 40%-90%, and wherein the dietary fibre is water-soluble fructus momordicae dietary fibre.

2. The natural compound sweetener according to claim 1, wherein the mogroside V is obtained by a preparation process comprising steps of extraction, membrane separation, decoloring, concentration, sterilization, paste-collection and drying.

3. The natural compound sweetener according to claim 1, wherein the natural tea theanine is obtained by a preparation process comprising steps of tea leaf crushing, room temperature extraction, membrane separation, concentration, sterilization and drying.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is an electronic tongue tasting test data graph of a natural compound sweetener of embodiment 1 of the present disclosure;

(2) FIG. 2 is an electronic tongue tasting test data graph of a natural compound sweetener of embodiment 2 of the present disclosure;

(3) FIG. 3 is an electronic tongue tasting test data graph of a natural compound sweetener of embodiment 3 of the present disclosure.

DETAILED DESCRIPTION OF THE EMBODIMENTS

(4) The present disclosure is further described below with reference to embodiments.

(5) Both rebaudioside A and dietary fibre employed in the embodiments of the present disclosure are purchased from Jiangxi Haifu Bio-Engineering Co., Ltd.; a ceramic membrane employed in the embodiments of the present disclosure has a model number of WTM-CM-02 and is purchased from Hangzhou WATECH; and food additives or materials employed in the embodiments of the present disclosure are all acquired through the conventional commercial ways except for particular descriptions.

Reference Example 1

(6) A preparation process for mogroside V comprises the steps: picking 100 kg of fresh ripe Fructus momordicae, crushing the Fructus momordicae with a crusher (breaking shells), then, adding the crushed the Fructus momordicae into boiling water, performing extraction for 4 times (the mixture is heated to a temperature of 80° C.-90° C., the extraction time is 2 hours at a time, and the water consumption is 150 L at a time), collecting 610 L of extract in four times, performing strict filtering (namely, precise filtering to remove solids from the extract), then, performing separation with a nanofiltration membrane with a molecular weight of 30,000 D to collect trapped fluid, decoloring the collected trapped fluid sequentially through a chromatography column loaded with 10 L of resin 717 and a chromatography column loaded with 10 L of resin 732, concentrating 23.5 kg of decolored trapped fluid with a reverse osmosis membrane at a temperature of 25° C. under a pressure of 1.5 MPa until Brix is 17, then, performing sterilization for 20 min at a frequency of 50 Hz at a temperature of 122° C. to collect a sterilized solution, performing paste-collection by employing vacuum concentration until Brix is 68, and subjecting the collected liquid paste to vacuum drying at a temperature of 60° C. under a pressure of −0.095 MPa to finally obtain 0.92 kg of dry powder; proven by tests, the content of the mogroside V is 51.0%, and impurities are mainly polysaccharide substances.

Reference Example 2

(7) A preparation process for natural tea theanine comprises the steps: picking 20 kg of leaf blades of tea leaves of a green tea variety of annual new spring tea picked in April to June. (the content of theanine in dry leaves is 2.3%), crushing the leaf blades to 20-40-mesh, performing extraction twice with water at room temperature, wherein extraction is performed for 30 min with 80 L of water in a first time, and extraction is performed for 30 min with 60 L of water in a second time, collecting 138 L of extract twice, strictly filtering, then, performing separation with a nanofiltration membrane with a molecular weight of 8,000 D, subjecting trapped fluid to vacuum concentration until Brix is 32, then, performing sterilization at a frequency of 50 Hz at a temperature of 122° C., and subjecting the sterilized solution to vacuum drying at a temperature of 60° C. under a pressure of −0.095 MPa to finally obtain 1.98 kg of dry powder; proven by tests, the content of the theanine is 21.4%, and impurities are mainly tea polyphenol substances.

Reference Example 3

(8) 80 kg (wet weight) of Fructus momordicae fruit residues, obtained after the mogroside V is extracted, are taken, 120 kg of 3% diluted hydrochloric acid is added, heating to a temperature of 80° C. is performed, extraction is performed for 3 times in a manner of performing extraction for 2 hours at a time, and filtering is performed to obtain an acid extract. A pH value is adjusted with 10% (mass concentration) of sodium hydroxide to be neutral to obtain neutralized liquid. The neutralized liquid is decolored with 40 kg of cation resins of 732, etc. and 40 kg of anion resins of 717, etc. to obtain decolored liquid, wherein the flow velocity is 1 bv/h. The decolored liquid is concentrated with a reverse osmosis membrane at a temperature of 25° C. under a pressure of 1.5 MPa until Brix is 20, and sterilization is performed for 20 min at a frequency of 50 Hz at a temperature of 120° C. to collect a sterilized solution; paste-collection is performed by employing vacuum concentration until Brix is 65 to obtain a water-soluble fructus momordicae dietary fibre concentrate; and the concentrate is subjected to vacuum drying at a temperature of 60° C. under a pressure of −0.095 MPa, thereby obtaining 11.6 kg of the water-soluble Fructus momordicae dietary fibre. Proven by tests, the content of water-soluble dietary fibre is 51% (in terms of pectin).

Reference Example 4

(9) 100 kg of Stevia rebaudiana (the content of rebaudioside A in dry leaves is 10.8%) are soaked with 1500 kg of hot water, extraction is performed for 3 times at an extraction temperature of 60° C. in a manner of performing extraction for 1 hour at a time, and filtering is performed to obtain an extract. A saturated solution of ferric chloride is added into the extract, and a pH value is adjusted to 5. Then, lime cream is added, the pH value is adjusted to 9, flocculation is performed for 5 hours, and filtering is performed to obtain flocculation filter liquor. The flocculation filter liquor is enabled to pass through macroporous adsorption resin of D101, etc., wherein the consumption of the resin is 50 kg, and the flow velocity is 1 bv/h. Desorption is performed with 2.5 bv of 60% (volume percent) ethanol to obtain desorbed liquid. The desorbed liquid is decolored with 20 kg of cation resin 732 and 20 kg of anion resin 717 sequentially to obtain decolored liquid, wherein the flow velocity is 1 bv/h. The decolored liquid is subjected to reduced-pressure concentration at a temperature of 80° C. at a degree of vacuum of −0.08 MPa until Brix is 50 to obtain a concentrate. The concentrate is subjected to vacuum drying at a temperature of 70° C. under a pressure of −0.095 MPa to obtain a stevioside crude product. Proven by tests, the content of the rebaudioside A in the stevioside crude product is 65.2%. The stevioside crude product is subjected to heated dissolving with ethanol, of which the weight is 8 times that of the stevioside crude product, performing filtering, performing cooling to room temperature, performing crystallizing for 24 hours, and performing filtering and drying to obtain 9.9 kg of refined rebaudioside A, wherein the ethanol has a volume percent of 85%, and a dissolving temperature is 50° C.; proven by tests, the content of the rebaudioside A is 98.3%.

Reference Example 5

(10) 50 kg of Fructus momordicae extract (wherein, the content of the mogroside V is 50%) is taken, 500 kg of 60% (volume percent) ethanol is added, and heating dissolving is performed. The ethanol solution is subjected to reduced-pressure concentration at a temperature of 75° C. at a degree of vacuum of −0.08 MPa until a volume is 1/10 the original volume to obtain about 110 kg of concentrate; the concentrate is subjected to freezing crystallizing in a cold storage for 48 hours at a crystallizing temperature of −5° C. Filtering is performed, and the filter liquor is subjected to vacuum drying at a temperature of 70° C. under the pressure of −0.095 MPa, thereby obtaining 17.7 kg of mogroside composition. Proven by tests, the content of the mogroside IV is 18.9%.

(11) 220 kg of rebaudioside A crystallizing mother liquor is subjected to reduced-pressure concentration at a temperature of 80° C. at a degree of vacuum of −0.08 MPa to cleanly volatilize water and solvents from the rebaudioside A crystallizing mother liquor, and baking is performed to obtain 79 kg of stevioside mother liquor saccharides. 474 kg of anhydrous ethyl alcohol is added into the stevioside mother liquor saccharides, heating to a temperature of 60° C. is performed, and stirring is performed for 30 min to fully dissolve the mother liquor saccharides. The ethanol solution is subjected to freezing crystallizing in a cold storage for 48 hours at a crystallizing temperature of −5° C. Filtering is performed, the filter cake is subjected to vacuum drying at a temperature of 70° C. under the pressure of −0.095 MPa, thereby obtaining 42.9 kg of a mixture of steviosides ST, RC and RD, wherein based on the total weight of the composition of the steviosides ST, RC and RD, the weight percent of the stevioside ST is 70.6 wt % in terms of the weight of the stevioside ST.

(12) Natural Compound Sweeteners in Embodiments 1-3

(13) All raw materials (in parts by weight) of the natural compound sweeteners in the embodiments 1-3 are shown in table 1:

(14) TABLE-US-00001 TABLE 1 All raw materials (in parts by weight) of the natural compound sweeteners in the embodiments 1-3 Raw material Reference example Reference example 2 1 mogroside V Rebaudioside A natural tea theanine Dietary fibre In parts In parts In parts In parts by weight Purity by weight Purity by weight Purity by weight Purity Embodiment 0.6 20.6% 10 96.8% 1 15.2% 80 45.2% Embodiment 6 40.1% 5 98.1% 0.6 20.6% 76 50.8% Embodiment 10 50.3% 1 99.0% 0.2 30.0% 66 55.0% Note: the purity of the fructus momordicae dietary fibre in the table is accounted by pectin.

(15) Preparation Method for Natural Compound Sweetener of the Disclosure in the Embodiments 1-3

(16) (1) dissolution, filtration, concentration and sterilization: sufficiently dissolving all the raw materials (in parts by weight) in the embodiments 1-3 according to the table 1 separately with water, of which the weight is 18 times the total mass of all the raw materials in the embodiments 1-3, filtering by a ceramic membrane with a pore size of 0.25 micron, performing concentration at a temperature of 50° C. under a pressure of −0.090 MPa until the solid content is 35%, and finally, performing sterilization at a temperature of 122° C. at a frequency of 50 Hz with UHT (ultrahigh-temperature instant sterilization) to separately obtain sterilized solutions 1-3; and

(17) (2) paste-collection, drying and granulation: separately carrying out paste-collection on the sterilized solutions 1-3 obtained in the step (1) until the solid content reaches 60%, finally, performing continuous vacuum drying with a continuous low-temperature vacuum belt drier at a temperature of 35° C. under a pressure of −0.095 MPa until the moisture content is ≤5%, and drying and then granulating the dry powder by a granulator, thereby obtaining the sweetener.

(18) Measuring characteristics of natural compound sweeteners in the embodiments 1-3.

(19) Method I: a 21-person group is employed to perform blind trial tasting, and a result is shown in a table 2.

(20) Wherein, a method for testing sweetness: taking 5% saccharose and 10% saccharose as controls, preparing sweetener solutions, of which the sweetness is equivalent to that of the saccharoses, and calculating ratios of sweeteners to saccharose consumption to evaluate the sweetness of the sweeteners; and a method for testing flavors and odors (sweet feeling and taste): preparing sweetener solutions, of which sweetness is equivalent to that of 1% saccharose, 5% saccharose and 10% saccharose to evaluate the flavors and odors (sweet feeling and taste) of the sweeteners.

(21) TABLE-US-00002 TABLE 2 Characteristic taste results of the natural compound sweeteners in the embodiments 1-3 Sweetener characteristics Flavor and odor (sweet Uniformity Usage feeling and and Number Sweetness and taste) stability consumption Embodiment 1 About 1 times Very similar to Particularly pure Capable of being that of in taste, and no used equivalent to saccharose, free layering after 4 h saccharose of adverse or more of aftertastes of standing mogroside V and rebaudioside A, and brisk and cool in taste. Embodiment 2 About 6 times Very similar to Particularly pure Sweetness of that of in taste, and no package of saccharose, free layering after 4 h 1.8 g/bag is of adverse or more of equivalent to that aftertastes of standing of saccharose of 2 mogroside V spoons (10-12 g). and rebaudioside A, and brisk and cool in taste. Embodiment 3 About 12 Very similar to Pure in taste, and Sweetness of times that of no layering after package of saccharose, free 4 h or more of 1.8 g/bag is of adverse standing equivalent to that aftertastes of of saccharose of 4 mogroside V spoons (20-24 g). and rebaudioside A, and brisk and cool in taste.

(22) Known from the table 2, the natural compound sweeteners in the embodiments 1-3 are all free of adverse aftertastes of mogroside V and rebaudioside A and are brisk and cool in taste, pure in taste, good in uniformity and stable in properties.

(23) Method II: an intelligent gustation analysis system TS-5000Z, namely an electronic tongue is adopted to perform tasting, an artificial fat membrane sensor technology, of which an operating principle is similar to that of human tongue gustation cells, is employed, basic gustatory sensory indexes such as bitter taste, astringent taste, sour taste, saline taste, fresh taste, sweet taste and raw material original taste of samples such as foods or drugs can be objectively and digitally evaluated, and meanwhile, a bitter aftertaste, an astringent aftertaste and a fresh aftertaste (abundance) can be further analyzed. Drawing is performed according to test data, and electronic tongue tasting test data graphs of the natural compound sweeteners in the embodiments 1-3 are separately shown in FIG. 1-FIG. 3. Referring to FIG. 1-FIG. 3, by taking 1% (mass concentration) saccharose as a standard, independent rebaudioside A (RA for short) is partial to a herbal medicine taste, namely a raw-material original taste is very strong, and independent 50% mogroside V (50% mogroside V for short) is strong in sweet aftertaste; after the 50% mogroside V and rebaudioside A (50% mogroside V+RA for short) are compounded, both the sweet aftertaste and the herbal medicine taste are not obviously weakened, the taste is free of obvious difference compared with that of independent mogroside V and rebaudioside A, mutual modification cannot be achieved, and thus, the difference from a taste of saccharose is relatively large; and according to the natural compound sweeteners in the embodiments 1-3 of the present disclosure, after compounding, although trace sweet aftertaste and herbal medicine taste are present, the taste has been very close to that of the saccharose.