Patent Application
20250151766
The invention relates to a sweetened composition, in particular to a sweetened composition and a preparation method and use thereof.
As one of the three major nutrients, sugar is the main energy source for human life activities. About 70% of the energy comes from sugar, which can also optimize the texture of the product and give the product a pleasant sweetness, and is a crucial factor affecting the taste. With the in-depth research on sugar, scientists have found that excessive intake of sugar has huge potential hazards: 1) Sugar rapidly increases the blood sugar content in the blood, and a long-term hyperglycemic state predisposes people to diabetes, resulting in electrolyte disturbance, impaired renal function, vasculopathy, neuropathy and other acute and chronic complications; 2) Sugar is high in calories and easily absorbed and transformed by the body, excess calories accumulate in the body, easily causing obesity and overweight, and resulting in increase in risks of cardiovascular and cerebrovascular diseases and some cancers; 3) Sugar can stimulate the proliferation of cariogenic bacteria in the mouth to form dental plaque, and constantly release corrosive substances to cause dental caries. To meet the health demand for sugar reduction, researchers usually use synthetic or natural sugar substitutes to reduce added sugar in sweetened situations. Momordica grosvenori, which belongs to natural fruits and has a long history of consumption, has been found to be an ideal and safe natural sugar substitute.
Momordica grosvenori is the fruit of the climbing herbaceous vine Siraitia grosvenorii [(Swingle) C. Jeffrey ex A. M. Lu et Z. Y. Zhang]. It is commonly found in Guangxi Province, Guizhou Province, Guangdong Province, Jiangxi Province and Southern Hunan. The main producing area is Guilin, Guangxi Province. Like various fruits and vegetables, fresh Momordica grosvenori has a certain fluctuation in composition due to different levels of maturity, roughly containing 78% water, 10% fiber, 8% sugar, 4% protein and other plant ingredients. Momordica grosvenori is characterized in that it contains no less than 20 tetracyclic triterpenoid glucosides, some of which have high sweetness intensity, about 100-500 times that of sucrose, and the most content is mogroside V, accounting for about 0.4% of the fresh fruit. In 2016, China introduced the national food safety standard GB1886.77-2016, which specifies the technical standards to be followed for mogroside in the Momordica grosvenori extract as a food additive. Mogroside is a powder product obtained by selective process steps such as water extraction, adsorption, decolorization, pesticide residue removal, concentration and drying.
Patent No. 201410190403.7 discloses an extraction method of mogroside V: mogroside products with different purities are obtained by extraction, multi-column adsorption, ion exchange resin refining, concentration, drying and other processes. The patent and its similar process based on adsorbent resin enrichment and ion exchange resin refining have low production costs, easily enabling large-scale production to be achieved, and being the traditional common production method in the industry. This process has the following technical defects: 1) The flavor, including amino acids, or its precursors are not completely removed, it is easy to produce an impure flavor during processing and storage, and the product is not stable in most solvent systems with high alcohol content; 2) More than 80% of protein, sugar and other nutrients are lost in the process, and resources are seriously wasted; 3) Ethanol and other organic solvents are used, which are flammable and explosive, and solvent residues exist in the product; 4) Due to the weak polarity and small powder particles, the product is slowly dissolved in water, increasing the application difficulty; 5) There are defects in sweetness: compared with traditional edible sugar, the obtained product has delayed sweetness, and the sweetness lasts longer in the mouth. Researchers in the field usually combine the product with sugar alcohol low-sweetness substances, so that the sweetness of the product is more similar to sucrose, but sugar alcohols have physiological tolerance and other problems, and more solutions are required to improve the sweetness.
Patent No. 201610387839.4 discloses a method for extracting high-purity mogroside V from Momordica grosvenori, including the following step: obtain the mogroside product by extraction, centrifugation, enzymolysis, ultrafiltration, nanofiltration, decolorization, microwave drying, crushing and other steps. In this process, more than 60% of the saccharides in the soluble components of Momordica grosvenori are lost through the membrane and cannot be used simultaneously, which is similar to the traditional resin process and results in waste of valuable Momordica grosvenori resources.
Concentrated juice products are usually obtained by selective steps such as squeezing, water extraction, clarification, cation-anion exchange and concentration. The products have purer taste than mogroside, and the resource utilization rate of Momordica grosvenori is improved by retaining the fruit saccharides with high calorie and high GI value. Patent No. 200810097509.7 discloses a decolorized Momordica grosvenori juice preparation method and a juice prepared by the method, which includes the following steps: select and pretreat materials, pass through the cation column, decolorize, acidify for the first time, concentrate, and acidify for the second time. The decolorized Momordica grosvenori juice is obtained by the combined process of cation column+anion column+ cation column. Such products contain high carbohydrates and low mogroside. Among them, the sum of fructose, glucose and sucrose accounts for more than 80% of the dry matter weight, the content of mogroside V is about 2-4%. The negative result is that the overall sweetness of the juice is not high, only about 10-15 times that of sucrose. A relatively large amount of addition is required for sweetening, which limits the application scenarios, and the standards of zero sugar and zero calorie cannot be met during use in yogurt or other high-sweetness formulas. Meanwhile, the proportion of three saccharides has relatively large fluctuations in the natural state. When the glucose content is too high, the glucose easily forms white crystals that precipitates at temperature close to 0 degree C. in winter in cold regions, affecting the stability of the juice state.
To sum up, the existing highly processed products from Momordica grosvenori are difficult to meet the comprehensive market requirements for pure taste, low sugar and low calorie, faster dissolution, and sweet taste closer to sugar.
Aiming at the defects of the prior art, the invention aims to provide a sweetened composition, the enzymatic conversion treatment is performed on the Momordica grosvenori extract by biological enzyme coupled membrane separation technology, sucrose contained in Momordica grosvenori is converted into oligofructose under the action of fructosyltransferase (EC 2.4.1.9), sucrase and glucose isomerase, low-sweetness glucose commonly existing in the Momordica grosvenori is also converted into high-sweetness fructose, so that the prepared sweetened composition product not only has low sugar and low calorie, but also has purer taste and thicker flavor, is closer to edible sugar, and improves the defects of insufficient sweetness and delayed sweetness of mogroside V.
The technical purpose of the invention is realized through the following technical proposal: A sweetened composition consists of at least 0-99% mogroside V and 0-99% fructooligosaccharide. Preferably, the sweetened composition consists of at least 0-55% mogroside V and 0-40% fructooligosaccharide. Further preferably, the sweetened composition consists of at least 0-35% mogroside V and 0-20% fructooligosaccharide. The sweetened composition has the characteristics of low sugar, low calorie, high sweetness, purer taste and thicker flavor, contains fructooligosaccharide prebiotics, which is beneficial to human health and improves the defect of delayed sweetness of mogroside V.
In the invention, the fructooligosaccharide includes at least one or more of fructooligosaccharide GF1, fructooligosaccharide GF2 and fructooligosaccharide GF3.
The second technical purpose of the invention aims to provide a preparation method of a sweetened composition: take Momordica grosvenori extract, transfer the Momordica grosvenori extract into an enzyme membrane bioreactor, add biological enzyme, mix, perform enzymatic conversion treatment at a temperature of 40-50 degrees C. and a pH of 3.5-6.0, obtain enzymatic conversion liquid on a membrane interception side, and obtain juice aqueous solution on a membrane permeation side. The enzymatic conversion liquid is concentrated and sterilized to obtain the sweetened composition; or the sugar of the juice aqueous solution is decomposed, isomerized, concentrated and sterilized to obtain the sweetened composition; or the juice aqueous solution is mixed with the enzymatic conversion liquid after sugar decomposition and isomerization, and the mixture is concentrated and sterilized to obtain the sweetened composition. The sugar decomposition and isomerization include the following step: add sucrase and glucose isomerase to the juice aqueous solution for reaction at a pH of 3.0-8.0 and a temperature of 40-55 degrees C.
In the invention, the biological enzyme is fructosyltransferase or microorganism containing the fructosyltransferase.
Further, the added content of the biological enzyme is measured by the added content of the fructosyltransferase, which is 0.1-0.5% of the total content of soluble solid matters in the Momordica grosvenori extract. In the invention, the enzymatic conversion treatment is performed on the Momordica grosvenori extract by biological enzyme coupled membrane separation technology, fructosyltransferase transfers a fructose F in one sucrose GF molecule in the Momordica grosvenori extract to another sucrose molecule to form a fructooligosaccharide GF1 and generate one molecule of glucose, and continues to take GF1 as a substrate to form a fructooligosaccharide GF2 and generate one molecule of glucose, and form a fructooligosaccharide GF3 and glucose in the same way. The glucose product generated by enzymatic conversion is separated from a reaction system under the action of a semi-permeable membrane in an enzyme membrane bioreactor, thus being conducive to the forward progress of the enzymatic conversion reaction and the formation of higher concentration fructooligosaccharide. As the conversion proceeds, the sucrose is converted into the fructooligosaccharide and concentrated continuously on the membrane interception side, and monosaccharides such as glucose and fructose as well as water are separated from the membrane permeation side. The membrane used in the enzymatic membrane bioreactor is a commercially available semi-permeable membrane that allows glucose and water to permeate, and the semi-permeable membrane can be a bag type, a roll type, a tube type or any other form.
In the invention, the biological enzyme can be free or carrier type, the carrier of the carrier biological enzyme includes but is not limited to one or more of alumina, diatomaceous earth, resin, cellulose, gel, ceramic membrane and organic membrane.
In the invention, the microorganisms containing fructosyltransferase include but are not limited to Aspergillus niger, Aspergillus oryzae, Aureobasidium pullulans, fusarium sp., arthrobacter sp., Bacillus subtilis and saccharomyces.
In the invention, the added content of the sucrase is 0.01-0.8% of the total content of the soluble solid matters in the juice aqueous solution, the added content of the glucose isomerase is 0.1-2.5% of the total content of the soluble solid matters in the juice aqueous solution, and the reaction is performed for 1-3 hours after the sucrase and the glucose isomerase are added. In the invention, the juice aqueous solution on the membrane permeation side is taken as the raw material, in which sucrase and glucose isomerase are added, the sucrose in the juice aqueous solution is decomposed into monosaccharides under the action of the sucrase, and the glucoses in the monosaccharide and the juice aqueous solution are converted into fructose under the action of the glucose isomerase. After enzymatic decomposition and isomerization, the sucrose in the juice aqueous solution is completely decomposed, about 0.6× sweetness glucose is converted into 1.5× sweetness fructose, and the fructose conversion liquid with increased sweetness is obtained, namely, the calorie and sugar content of the juice with unit sweetness are reduced, so that the prepared sweetened composition is low in sugar and calorie. Meanwhile, the glucose content in the isomerized fructose conversion liquid is reduced, which is conducive to maintaining the stability of the sweetened composition at low temperature. Further, the sucrase or glucose isomerase in the invention can be a live bacterium containing sucrase or glucose isomerase, a bacterial cell, or a commercial enzyme-containing product purified therefrom.
In the invention, the Momordica grosvenori extract is obtained by extracting Momordica grosvenori with water and then filtering to remove impurities; specifically, the added amount of water is subject to immersion of the Momordica grosvenori; preferably, the mass ratio of the water to the Momordica grosvenori is 2-5:1, the extraction temperature is 80-90 degrees C., the extraction time is 20-40 minutes, and the number of extraction times is 1-3; preferably, the number of extraction times is 2-3, and the extraction time is 20-30 minutes; the pore size of a filter membrane used in filtration is less than or equal to 1 μm. In the invention, the Momordica grosvenori can be extracted by reflux extraction or countercurrent extraction. A filtration membrane with a pore size less than or equal to 1 μm is used to filter visible wood fibers, debris or colloidal substances in the extract, including but not limited to a ceramic membrane.
In the invention, after-ripening treatment is required to be conducted on the Momordica grosvenori for 1-10 days before the Momordica grosvenori extract is obtained. Specifically, the Momordica grosvenori fruit is picked and placed in a special wooden cabinet, which is placed in a fruit shed with good insect prevention, rain shelter, ventilation and lighting for after-ripening treatment, and a series of composition and decomposition processes of the picked fruit are utilized to reduce the acid and bitter components of the fruit, improve the conversion of other low-sugar base glycosides to mogroside V and increase the content of mogroside V in the fruit. In the invention, Momordica grosvenori fruits of different maturities can be used, including three increasing grades of green fruit, greenish yellow fruit and yellow fruit. The criteria of the green fruit are that the surface color of the pericarp is mostly cyan, and the flesh is hard and low in maturity; the yellow fruit refers to the ripe fruit whose pericarp surface is mostly yellow and whose flesh has been softened; the greenish yellow fruit is between green fruit and yellow fruit. Different after-ripening times are selected according to the characteristics of fruits with different ripeness. Specifically, the after-ripening treatment time of the green fruit is 7-10 days, the after-ripening treatment time of greenish yellow fruit is 5-8 days, and the after-ripening treatment time of the yellow fruit is 1-5 days.
In the invention, the Momordica grosvenori extract can be purified with resin before the Momordica grosvenori extract is transferred to the enzyme membrane bioreactor, and the resin comprises one or more of adsorbent resin, anion resin and cation resin. The resin is mainly used for decolorization and adsorption of organic matters, can effectively remove impurities in the Momordica grosvenori extract, has main influence on the appearance color of the product and the content of amino acids and mogroside V, and has a certain positive effect on the stability of the product.
In the invention, a low temperature concentrator can be used for concentration, and comprises a rotary concentrator, a single-effect falling film concentrator, a multi-effect falling film concentrator, a multi-effect rising film concentrator or other low temperature concentration plants. Concentration is performed to BRIX more than 20% at the concentration temperature of 60-80 degrees C., and; preferably, concentration is performed to BRIX of 60-70% at the concentration temperature of 70 degrees C.
In the invention, sterilization can be done by autoclaved sterilization, heat sterilization, microwave sterilization, high temperature instantaneous sterilization or membrane filtration sterilization. High temperature instantaneous sterilization and membrane filtration sterilization are preferred to obtain a sweetened composition concentrate.
In the invention, the enzymatic conversion liquid or juice aqueous solution is concentrated, sterilized and then dried to obtain the powdery sweetened composition, and the drying treatment is belt drying or spray drying. One of the differences between the powdery sweetened composition and the traditional mogroside sweetener powder is that the powdery sweetened composition has more rapid water absorption capability and dissolves more quickly, and is more convenient for application where dissolution is required. Specifically, belt drying or spray drying is used, the belt drying is performed at the process conditions of 70-90 degrees C. in sections 1-4, 20-28 degrees C. in section 5, material temperature of 40-50 degrees C., fabric angle of 5-8 degrees and pressure of 2000-3000 Pa; the spray drying is performed at the process conditions of inlet air temperature of 130-170 degrees C., outlet air temperature of 75-85 degrees C. and negative pressure of 110-140 Pa in the tower.
The third purpose of the invention is to provide a use of the sweetened composition in the preparation of food, beverages, dietary supplements, pharmaceuticals, and pet food. The sweetened composition prepared by the invention can be diluted with water into a Momordica grosvenori drink and consumed directly; the sweetened composition can be added separately for sweetening to make the product sweeter; the sweetened composition can substitute or reduce common natural sweet substances such as sucrose, high fructose corn syrup, honey, stevioside, neotame or sucralose as well as artificial sweeteners to make the product healthier; the sweetened composition can modify the taste, and mix with various natural and synthetic sweet substances to cover up the bitter, astringent, sour and other bad taste of the product; the sweetened composition can modify and make the flavor more soft and pleasant; the sweetened composition can moisturize and keep the product moist.
The invention has the following beneficial effects:
The invention is further described below in combination with the embodiments.
For the interpretation of the technical terms used in the invention, “BRIX” is equivalent to the mass fraction of soluble solid matters, for example, BRIX of juice solution is 30%, indicating that the mass fraction of the dry matters in juice is approximately 30%. “Sweetness” refers to the intensity of sweetness, with reference of sucrose aqueous solution with mass concentration of 5%. The standards for “zero sugar” and “zero calorie” are derived from Chinese national food safety standard GB28050-2011 General Rules for Nutrition Labeling of Prepackaged Food. “Zero sugar” means that the content of carbohydrate in the food, namely sugar, is less than or equal to 0.5 g/100 g solid or 100 ml liquid. “Zero calorie” means that the total energy in the food is less than or equal to 17 KJ/100 g solid or 100 ml liquid. BV is short for column bed volume.
Through the detection of the content of components in the sweetened composition, the content of mogroside V is 15.6%, the content of fructooligosaccharide is 14.7%, the intensity of sweetness is 70-80 times that of sucrose, the content of carbohydrate is 76.5 g/100 g, and the energy is 1,361 KJ/100 g.
The mogroside powder product prepared by the traditional process was taken as the control group to conduct a random triple blind taste test. Triple blind refers to blind to taste liquid preparer, tasters and result statistician. The control group product was from Guilin Layn Natural Ingredients Co., Ltd., with lot number of LHG220116-03. The content of mogroside V was 15.2%. The main process steps were extraction, clarification, resin adsorption chromatography, ethanol analysis, pesticide residue removal and spray drying.
The sweetened composition prepared in the embodiment and the control group product were respectively prepared into solutions with the content of mogroside V of 200 PPM and held in opaque containers, in which the sweetened composition solution was contained in one cup, and the control group solution was contained in the other cup. 20 testers randomly tasted and selected a product with higher purity. The statistical results showed that all testers believed that the flavor of the embodiment was purer, and almost all testers believed that the sweet aftertaste of the embodiment was shorter.
LHXT-N01 LHZ-210112-01 decolorized Momordica grosvenori juice concentrate from Guilin Layn Natural Ingredients Co., Ltd. was taken as the control group; the control group product and the sweetened composition prepared in the embodiment were prepared into simple pure water beverages by the sweetness of 30 g per 100 ml of water, and the sugar and calorie introduced were calculate when the sweetness was applied, as shown in the table below.
The results showed that both were prepared according to the sweetness standard of 30 g of sucrose per 100 ml of water, the sweetened composition in the embodiment introduced 0.3 g/100 ml sugar and 5.4 KJ/100 ml calorie, meeting the standard requirements of “zero sugar” and “zero calorie”, and the control group introduced 1.7 g/100 ml sugar and 30.7 KJ/100 ml calorie, not meeting the requirements. It can be seen that the sweetened composition of the invention added to the beverage products as a sweetener not only greatly increases the sweetness, but also meets the standard requirements of “zero sugar” and “zero calorie”.
Through the detection of the sweetened composition product, the content of mogroside V is 18.7%, the content of fructooligosaccharide is 4.5%, and the intensity of sweetness is 90-100 times that of sucrose.
The sucrose, the sweetened composition product prepared in the embodiment and the traditional mogroside product MV30 (selected from Guilin Layn Natural Ingredients Co., Ltd.) were prepared into 5% sucrose sweetness aqueous solutions. Three samples were evaluated by four sensory taste testers, the felt sweetness changes and the corresponding time were recorded with a stopwatch, and the time-sweetness curve was drawn, as shown in
The results showed that the sweet taste of the sweetened composition in the embodiment reached the peak time earlier, the sweet taste duration was slightly shorter and the sweetness curve was closer to that of the sucrose compared with the traditional mogroside product MV30.
2) The radar chart for different sensory indexes of the three products is drawn as shown in
The above evaluation results show that the sweetened composition of the invention is basically consistent with sucrose in purity, smell and preference in the above indexes, except that the richness is slightly worse than that of sucrose. The traditional mogroside product MV30 has poor purity, obvious special smell and slight bitter taste.
Through the detection of the content of components in the sweetened composition, the content of mogroside V is 20%, the content of fructooligosaccharide is 8.2%, and the intensity of sweetness is 100 times that of sucrose.
Respectively place 2.0 g of the sweetened composition in the embodiment and 2.0 g of traditional mogroside (with the content of mogroside V of 30±1%, from Guilin Layn Natural Ingredients Co., Ltd., with lot numbers of LHG210128-2, LHG210310-1 and LHG210516-1) in 250 ml glass sample bottles, add 10 ml of pure water and 88.0 g of analytical pure glycerol, stir until completely dissolved, and stand at room temperature for 7 days. Point the bottom of the sample bottles at a strong light source and observe the state of the solution in the bottles. Three parallel repetitions were set up for the experiment. The results showed that there were a large number of bulk precipitates in three traditional mogroside products, and the solutions were turbid. The sample solutions of the sweetened compositions in the three embodiments were clear without significant precipitation. Obviously, the sweetened composition of the embodiment has better organic solvent stability than the traditional mogroside product.
Respectively weigh and place 10.0 g of traditional mogroside (from Guilin Layn Natural Ingredients Co., Ltd., with lot numbers of LHG210415-01 and LHG210303-02) and 10.0 g of sweetened composition in the embodiment in 250 ml conical bottles, add 90 ml of pure water, stir manually in the same direction until completely dissolved, and record the time. The results showed that the complete dissolution time of the sweetened composition in the embodiment was 38 seconds, the complete dissolution time of the traditional mogroside product LHG210303-02 was 7 minutes, and the complete dissolution time of the traditional mogroside product LHG210415-01 was 6 minutes. Obviously, the sweetened composition of the embodiment dissolves faster and is easy to use.
Through the detection of the content of components in the sweetened composition, the content of mogroside V is 38.0%, and the content of fructooligosaccharide is 24%.
Respectively take the sweetened composition in the embodiment and the traditional mogroside product (from Guilin Layn Natural Ingredients Co., Ltd., with lot number of LHG211215-01, with the content of mogroside V of 39.3%), add purified water, and prepare into BRIX of about 40%. A three-point test was conducted, and the flavor was smelled and evaluated by six qualified sensory evaluators. The combinations are shown in the following table, where A represents the sweetened composition of the embodiment, and B represents the traditional mogroside product. The results showed that the sweetened composition of the embodiment was pure and had no obvious flavor, and the traditional mogroside product had a very obvious flavor of Momordica grosvenori. All evaluators could easily identify non-similar items from each combination.
The foregoing embodiments are descriptive only and are used to interpret some of the characteristics of the method of the invention. The claims are intended to claim the widest possible conceivable scope, and the embodiments herein are demonstrated by the real test results of the applicant. Therefore, it is the intention of the applicant that the claims are not limited by the selection of examples describing the characteristics of the invention. Some numerical ranges used in the claims also include subranges, and variations in these ranges should also be interpreted to be covered by the claims where possible.
| Number | Date | Country | Kind |
|---|---|---|---|
| 202210260674.X | Mar 2022 | CN | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/CN2022/118294 | 9/13/2022 | WO |
