CN106072422A - Mogroside sugar substitute suitable for diabetics and preparation method thereof - Google Patents

Abstract

The invention relates to a mogroside sugar substitute suitable for diabetics. The sugar substitute comprises: at least two high-potency sweeteners; at least one sweet taste improving composition; and at least one filler; wherein one of the at least two high-potency sweeteners is mogroside. Through the selection and proportion blending of the components of the formula, the obtained sugar substitute product has the taste similar to that of cane sugar, has low calorie, even 0 calorie, can completely meet the requirements of people who suffer from diabetes and want to keep healthy and figure, and can properly adjust the proportion of each component to meet the requirements of different people on the taste and the calorie based on the requirements of different types of people on the taste, thereby achieving the best taste experience.

Description

Mogroside sugar substitute suitable for diabetics and preparation method thereof

technical field

The invention belongs to the field of food additive processing, and in particular relates to a table sweetener and a preparation method thereof.

Background technique

Diabetes is a group of metabolic diseases characterized by hyperglycemia. Hyperglycemia is caused by defective insulin secretion or impaired biological action, or both. The long-term high blood sugar in diabetes leads to various tissue lesions and functional disorders, especially chronic damage and dysfunction of the eyes, kidneys, heart, blood vessels, and nerves. Based on the mechanism of action of diabetes, sweeteners that can replace sucrose and other sweeteners that have a sweet taste and do not raise blood sugar have become research hotspots in recent years.

Sweeteners refer to food additives, such as sucrose, fructose and starch sugar, that endow food or feed with sweetness, improve food quality and meet people's demand for food. Sweeteners should have the characteristics of high safety, good taste, high stability, good water solubility, and reasonable price. Sweetness is an important indicator of sweeteners.

In recent years, with the development of the food industry, many sweeteners have been developed. At present, there are more than 20 kinds of sweeteners used in the world, which are mainly divided into three categories.

The first category is synthetic non-nutritive sweeteners, such as saccharin and sodium saccharin, cyclamate (cyclohexylsulfamic acid), sweetener (sweet phenylalanine methyl ester), acesulfame potassium (sulfonamide acetate) potassium acid), alitame (L-2 aspartic acid-N-(2,2,4,4-tetramethyl-3-trimethylenesulfide)-D-alaninamide), etc. Among them, the sweetness of sodium saccharin is 200-700 times that of sucrose. After entering the human body, it will not be decomposed, not absorbed, and will be excreted with urine. 0-2.5mg/kg, and infants are not allowed to use sodium saccharin. The sweetness of cyclamate is 50-100 times that of sucrose. In 1969, it was reported that it had carcinogenic and teratogenic effects, and it was banned in various countries. Acesulfame K is 200 times sweeter than sucrose, has good stability, and has an ADI of 6-15mg/kg, and alitame is 2000 times sweeter than sucrose, and is stable in aqueous solution, with an ADI of 1mg/kg. Sucralose is a sweetener synthesized from sucrose. Its sweetness is 600 times that of sucrose, and its absorption rate in the human body is small. The ADI is 0-35mg/kg. It can be seen that artificially synthesized non-nutritive sweeteners have a certain degree of impact on human health, and today people are more and more concerned about health. replaced by sweeteners.

The second category is sugar alcohol sweeteners, such as sorbitol, maltitol, isomaltulose, xylitol, lactitol, and L-mannitol, which are less sweet than sucrose and are low-calorie sweeteners. Although these sweeteners belong to low-calorie products, they cannot meet people's increasingly higher quality requirements because of their low sweetness and poor taste.

The third category is non-sugar natural sweeteners, which extract their natural sweetness components from natural plants and make natural sweeteners. Because of their higher safety than artificially synthesized sweeteners, their application prospects will replace synthetic sweeteners. agent. Natural sweeteners are divided into two categories, one is to extract sweet substances directly from plants; the other is to process and refine natural substances into sweeteners, mainly steviol glycosides, NHDC, mogroside, licorice and licorice Potassium acid. Among them, steviol glycoside is a strong sweetness component contained in stevia, which is 300 times sweeter than sucrose. In 1997, my country successfully introduced stevioside from foreign countries and used it to extract stevioside. It is a low-calorie sweetener. Mogroside is a natural sweetener extracted from the Cucurbitaceae plant Luo Han Guo. The sweetness is 300 times that of sucrose. The sweetness has a licorice-like aftertaste. It is safe and has no restrictions on ADI.

CN104996970A discloses a compound crystalline sweetener, which contains the following components in parts by weight: 0.8 parts of mogroside, 32-48 parts of erythritol, and 32-48 parts of isomalt. Add 0.8 parts by weight of mogroside, 32-48 parts by weight of erythritol, and 32-48 parts by weight of isomalt into 100-500 parts by weight of water, mix well, and filter to obtain a compound sweetener solution; Programmed cooling to fully crystallize the compound sweetener solution; filter and vacuum dry to obtain the compound crystalline sweetener.

CN104059959A discloses a method for synthesizing sweet saponins by taking the bitter fruit of Luo Han Guo and the fruit of the fruit as raw materials, comprising the following steps: 1) taking the bitter fruit or fruit of the fruit of Luo Han Guo, breaking them, adding water or 45% to 55% volume of ethanol to extract, and drying the extract macroporous resin column chromatography to obtain the bitter saponins of Momordica grosvenori, wherein the content of mogroside II and/or glycoside III is ≥50%; Under the condition of ~65°C, the enzyme catalyzes the reaction to complete, inactivates the enzyme, filters, and collects the filtrate; 3) the obtained filtrate is subjected to macroporous resin column or silica gel column chromatography, washed with water, and ethanol eluate with 30% to 40% volume is collected; or The filtrate is directly passed through an aluminum oxide column or an activated carbon column, and the effluent is collected; the collected 30-40% ethanol eluate or effluent is concentrated and dried to obtain the product.

CN103431355A discloses a condiment composition, comprising: a condiment base; at least one high-efficiency sweetener; and at least one sweet taste improving composition. Wherein the at least one high-potency sweetener includes a natural high-potency sweetener selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, Rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, monk fruit sweetener, simonoside, monatin and their salts ( Monatin (SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monetin, arepinetin, brazitin, luglossin, leaf Sweet essence, phloroside, phlorizin, terobatine, baiunoside, ausletine, polybordinoside A, pitiloside A, pitiloside B, mucuroside, fee Misoside I, Peridelin I, Abruxoside A, Cyclocaridin I, and combinations thereof; the at least one high-potency sweetener includes a synthetic high-potency sweetener selected from the group consisting of sucralose , Acesulfame Potassium, Aspartame, Alitame, Saccharin, Neohesperidin Dihydrochalcone, Cyclohexylsulfonyl Acid Salt, Neotame, N-[N-[3-(3- Hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-hydroxy-4- Methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester, N-[N-[3-(3-methoxy -4-hydroxyphenyl)propyl]-L-alpha-aspartyl]-L-phenylalanine 1-methyl ester, salts thereof, and compositions thereof; the at least one sweet taste improving composition The sweet taste improving composition includes the first class, which is selected from carbohydrates, polyalcohols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts , organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavors, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof.

It can be seen that caloric sweeteners such as sucrose, fructose, and glucose are widely used in beverage, food, drug, and oral health/decorative industries due to their pleasant taste. In particular, sucrose imparts a satisfying taste to consumers. Although sucrose offers better sweetness characteristics, it is high in calories and today's market needs to provide zero or low calorie sweeteners with a taste like sugar for sedentary lifestyle consumers or calorie conscious consumers. On the other hand, the existing zero-calorie or low-calorie sweeteners cannot achieve the high-quality taste experience that can be produced by caloric substances such as sucrose. Zero-calorie or low-calorie sweeteners have delayed initial sweetness and sweet aftertaste. Long-lasting, bitter, metallic, astringent, icy-cold, licorice-like, and/or etc. The onset of sweetness of natural and/or synthetic high-potency sweeteners is slower and lasts longer than that of sucrose, thus changing the taste balance of food compositions. High-potency sweeteners generally appear to contain bitter, metallic, cold, Astringency, licorice-like taste, etc. spoiled taste, and/or reduced sweetness of recurring taste.

Therefore, although people have found that there are many kinds of sweetener ingredients, how to deploy these sweetener ingredients is still an unresolved problem, how to selectively modify the taste of natural and synthetic high-potency sweeteners, so that it can be closer to the taste The characteristics of sweeteners such as sucrose with high calorie content can enable people to take in lower calories while enjoying a better taste experience. Can use, make people more willing to accept the mouthfeel of the sweetener after deployment, this is still an unresolved technical problem.

Contents of the invention

In order to solve the above technical problems, the present invention provides a mogroside sugar substitute suitable for diabetics and a preparation method thereof. Mogroside glycosides suitable for diabetics according to the present invention include:

at least two high-potency sweeteners;

at least one sweet taste improving composition; and

at least one filler;

Wherein, one of the at least two high-efficiency sweeteners is mogroside, preferably mogroside.

Further, the other of the at least two high-potency sweeteners is selected from natural high-potency sweeteners.

Further, based on the weight of the sugar substitute, the weight percentage of the mogroside in the sugar substitute is 0.5-5%; the weight percentage of the natural high-efficiency sweetener in the sugar substitute is 0.2-5%; The weight percentage of the sweet taste improving composition in the sugar substitute is 90-99%; the weight percentage of the filler in the sugar substitute is 0-3%.

Further, the natural high-efficiency sweetener is selected from rebaudioside A (RA99), rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F , dulcoside A, dulcoside B, rubusoside, stevia, stevioside, simonin, monatin and its salts, curculinin, glycyrrhizic acid and its salts, thaumatin, monetin Sweet protein, betelin, brazitame, lusglossin, phyllotham, phloridol, phlorizin, tylobatine, bauunoside, ausletin, polypodrin A, Pitiloside A, Pitiloside B, Mucuroside, Fermisoside I, Peridelin I, Abruxoside A, Cyclocarinaside I, and combinations thereof.

Further, the at least one sweet taste improving composition is selected from carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavoring agents, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combination. Erythritol is preferred.

Further, the at least one filler is selected from spices, anticaking agents or combinations thereof. The spices include, but are not limited to, vanilla extract, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, cucurbitool, almond, menthol, grape skin extract, and grape seed extract. The spices are synonymous with "flavoring agent" and "flavor component", both of which are natural plant flavors and/or natural animal flavors. Preferred botanical flavors common such as lemon extract, natural vanillin, ginger extract, rosemary extract, lavender extract, rose extract, cinnamon extract, clove extract, peppermint extract, chamomile extract etc., the plant flavors can be used alone or in any combination; common animal flavors such as musk, ambergris, borneol, etc., the animal flavors can be used alone or in any combination; the anticaking agent It is preferably any one of potassium ferrocyanide, sodium aluminosilicate, tricalcium phosphate, silicon dioxide, microcrystalline cellulose or any combination thereof, preferably the particle size of the anticaking agent is 20000-80000 mesh, More preferably 60000 mesh.

Mogroside is derived from Guangxi's specialty economic and medicinal plant - Luo Han Guo [Siraitia grosvenorii (Swingle) C. Jeffrey]. Mogroside belongs to cucurbitane triterpene glycosides, mainly including mogroside IV (mogroside IV), mogroside V (mogroside V) and sianenoside I (sianenoside I), among which mogroside V has the highest content, accounting for about The weight of dried fruit is 1%, and the sweetness is equivalent to 300 times that of sucrose. It does not cause dental caries and does not cause blood sugar to rise. It is an excellent sweetener for normal people and patients with obesity, high blood pressure and diabetes. Clinical trials have proved that mogroside also has various functions such as expectorant, cough suppressant, immunity enhancement, free radical scavenging and cancer prevention, reflecting excellent health care functions. It is known that mogroside also has a variety of sweet substances. On this basis, the present invention preferably uses mogroside V55 (that is, the content of mogroside V≧55%), and more preferably its sweetness ≥ 280 times that of sucrose. degree, more preferably it is 40-120 mesh white slightly light yellow particles, the particle size of the particles is an important technical index, because the particle size is too large, it cannot be mixed evenly, and the particle size is too small, the fluidity is poor, when making sugar packets Unable to complete wrapping. The weight percentage of the mogroside in the sugar substitute is 0.5-5%, preferably 1-4.5%, especially for sugar substitutes with different tastes, and its content can be finely adjusted to obtain the best taste experience for specific groups of people. In the present invention, the function of mogroside in this product is: it is used in traditional Chinese medicine for colds, coughs, sore throats, gastrointestinal discomfort, and can be used for clearing blood and treating upper respiratory tract trauma and infection. Soluble in water without precipitation. The extract contains 80% or more mogrosides. The sweetness of V-glucoside is 500 times that of sucrose, and the calorie value of pure V-glucoside is 0, and the calorie content is extremely low. It is a stable and non-fermentable sweet additive for diabetic patients; mogroside contains a lot of amino acids, fructose, vitamins and minerals. It is also used in traditional Chinese cooking as a spice and nutritional additive. As a common natural sweetener, it is an ideal substitute for artificial sweeteners such as aspartame, AK sugar, cyclamate, sodium saccharin, and sucralose. It can be fully used in beverages, baked goods, nutritious foods, sugar-free foods or other food products that require low or no carbohydrate sweeteners or require low or no calories. Cooking or baking does not affect its flavor or sweetness.

Stevia is a non-calorie natural sweetener extracted from the plant Stevia rebaudiana bertoni. The plant produces a variety of sweet compounds, collectively known as steviol glycosides, that make stevia 300 times sweeter than sucrose. These glycosides can be extracted from plants using water and other solvents well known to those skilled in the art. These glycosides are heat-stable, pH-stable, non-fermentable and non-glycemic-responsive. Preferably use stevioside RA99 (that is, rebaudioside A content ≧99%), RA component is the best sweet component in stevioside, refined from common stevioside by recrystallization technology. On the palate it is fresh and without bitterness. The sweetness is 300-400 times that of sucrose and the taste quality is closer to sucrose. It is resistant to high temperature and stable in acidic and alkaline solutions. It is very suitable for baked food. It can better improve the taste of various foods and improve the quality and grade of products. Rebaudioside A (Rebaudioside A) is the sweet component with the best taste quality among steviol glycosides. It has no bad aftertaste and the highest sweetness (300-450 times that of sucrose). It is an ideal natural health-care sweetener. Chemical English name: Rebaudioside A, Chinese name: Rebaudioside A, molecular formula: C ₄₄ H ₇₀ O ₂₃ molecular weight: 967.01, CAS No.: 58543-16-1. Preferably, the sweetness of the steviol glycoside RA99 is ≥300 times the sweetness of sucrose, more preferably it is 40-120 mesh white particles, and the particle size of the particles is an important technical indicator, because if the particles are too large, they cannot be mixed evenly. If the particles are too small, the fluidity will be poor, and the packaging cannot be completed when making sugar packets. The weight percentage of the steviol glycoside in the sugar substitute is 0.2-5%, preferably 0.4-4.5%, especially for different mouthfeel sugar substitutes, and its content can be finely adjusted to obtain the best taste experience for specific groups of people. In the present invention, the function of steviol glycoside in this product is: because its sweetness is 300-450 times that of sucrose, and its calorie value is 0, the calorie content is extremely low. It is a stable and non-fermentable sweet additive for diabetics. In particular, steviol glycoside RA99 has good metabolism and safety, as well as excellent anti-hyperglycemia, blood pressure lowering blood lipid and anti-inflammatory and anti-cancer activities. It works well in carbohydrate sweeteners or foods that require low or no calories, and cooking or baking does not affect its flavor or sweetness.

Sweet taste improver compositions exhibit a more sugar-like temporal profile and/or sugar-like flavor profile than sweetener compositions containing at least one natural and/or synthetic high-potency sweetener, but do not provide Sweet taste improving composition. Sugar-like properties include any properties similar to sucrose properties, but are not limited to maximal response, flavor profile, temporal profile, adaptation behaviour, mouthfeel, concentration/response function behaviour, tastant and flavor/sweet interaction role, spatial distribution selectivity, and temperature effects. These properties are the dimensions by which the taste of sucrose differs from the taste of natural and synthetic high-potency sweeteners. Whether a property is more sugar-like is determined by expert sensory evaluation of sugars and compositions containing at least one natural and/or synthetic high-potency sweetener, both with and without sweet taste improving compositions. The assessment quantifies how similar the properties of compositions containing at least one natural and/or synthetic high-potency sweetener, both with and without sweet taste improving compositions, are to those containing sugar. Suitable methods for determining whether a composition tastes more like sugar are well known in the art. Its function is to make the sugar substitute taste more like sucrose for the best taste experience. The at least one sweet taste improving composition in the present invention is selected from the group consisting of carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavoring agents, astringent compounds, polymers, proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combination. Preferably, the sweet taste improving composition contains at least erythritol, more preferably the content of the sweet taste improving composition in the sugar substitute is 90-99%, preferably 93-98%, the The sweetness of the sweet taste improving composition is ≥0.6 times the sweetness of sucrose, and the appearance is 40-120 mesh white particles. The particle size is an important technical indicator, because the particles are too large to mix evenly, and the particles are too small However, the fluidity is poor, and the packaging cannot be completed when making sugar packets. Especially for sugar substitutes with different tastes, the content can be fine-tuned to obtain the best taste experience for specific groups of people. In the present invention, the function of the sweet taste improving composition is to enable the sugar substitute to obtain technical indicators and mouthfeel more like sucrose through the selection of its components and contents, and also to ensure low calorie, or even zero calorie, which can prevent diabetes High-quality experience needs for people who want to keep fit and healthy. Erythritol is preferably used, which is obtained by biological fermentation of special strains with glucose. The product is white powder and fine granular, colorless and odorless, easily soluble in water and free from precipitation. Its sweetness is 0.5-0.7 times that of sucrose, and when it reaches the national standard product, its calorie value is 0, and it meets the requirements that all food nutrition indicators stipulated by Europe, America, Japan, China and other countries are all 0. It is a stable and non-fermentable ideal sweet additive for diabetics. Compared with maltitol, sorbitol and other sugar alcohols: it not only tastes good, but also has a mellow and sweet taste, and it will not cause diarrhea after eating a large amount And other reflections, especially easy to use table sugar. It can be fully used in beverages, baked goods, nutritious foods, sugar-free foods or other food products that require low or no carbohydrate sweeteners or require low or no calories. Cooking or baking does not affect its flavor or sweetness.

The at least one filler is selected from fragrances, anticaking agents or combinations thereof. Its function is to adjust the aroma and taste of the sugar substitute, and to ensure its good solubility and fluidity. The weight percentage of the filler in the sugar substitute is 0-3%, preferably 0.1-0.3%. Preferably, the spice is vanillin, 0-0.1%, preferably 0.01-0.05%; the content of the anti-caking agent in the sugar substitute is 0-2%, preferably 0.2-0.3%, more preferably the anti-caking agent The particle size of the caking agent is 20000-60000 mesh, and it is especially preferred that the anticaking agent is silicon dioxide.

Further preferably, the weight percentage of the mogroside in the sugar substitute is 0.5-5%, preferably 1-4.5%; the weight percentage of the steviol glycoside in the sugar substitute is 0.2-5%, preferably 0.4% -4.5%; the content of the sweet taste improving composition in the sugar substitute is 90-99%, preferably 93-98%; the weight percentage of the filler in the sugar substitute is 0-3%, preferably 0.1- 0.3%, more preferably the spice is vanillin, the content in the sugar substitute is 0-0.1%, preferably 0.01-0.05%, more preferably the content of the anti-caking agent in the sugar substitute is 0-2% %, preferably 0.2-0.3%. More preferably, the sweetness percentage of mogroside and steviol glycoside is 38.2/61.8, or 61.8/38.2.

The beneficial effects of the present invention are:

Luo Han Guo is a national product unique to China that is only produced in Guilin, Guangxi and Yongzhou, Hunan. It is recognized as the highest-end and best natural sweetener in the world. In the past two years, GLG in Canada, Cargill in the United States, and SARAYA in Japan They have invested huge sums of money to occupy this industry. In order to protect the resources of national products from falling into the hands of others, we have devoted ourselves to research and development of the application of this product in the past two years, which has a better use effect.

The sugar substitute of the present invention is a table sweetener product. At present, the formulations of sugar packets, sugar tablets and granules have been developed, and different dosage forms are prepared according to different product properties.

1) Mogroside main sweet sugar packets, granules, sugar tablets process and industrialization and safety and stability tests.

2) Determination of the water-solubility of stevioside-based sugar packs, granules and sugar tablets and the best formulations of the three formulations.

The main advantages of the formulation of the present invention:

a) The formula of the present invention is the first at home and abroad, and the matching combination with the best taste is selected from the existing various sweet ingredients, so that the resulting product has a taste more similar to sucrose, and has low calories, or even zero calories. Compared with other existing sugar substitute formulas, the mouthfeel of the present invention is obviously improved and has a better mouthfeel experience, and is especially suitable for people with diabetes.

b) It is pure natural, organic, 0 calorie, 0Gi value (glycemic index), good safety, good taste, and adapts to the needs of various groups of people, especially the needs of the three high groups and diabetics.

Comparison of various high-intensity sweeteners

The nutritional index of the product formula of the present invention

c) Through the golden section of the sweetness ratio, three methods of sweetness were found, which can meet the sweetness needs of different groups of people, especially the different sweetness needs of different foods and beverages.

d) All raw materials are localized and mass-produced, all have national standards for production and quality inspection, and are very easy to purchase.

e) The production process and method are simple and routine, without special requirements.

f) The product is easy to use, that is, it is suitable for the production needs of the food industry (such as compound sweeteners), and it is also suitable for the general population to directly use as a sugar substitute for seasoning (sugar packets, sugar tablets), and is easy to carry.

Description of drawings

Figure 1 Comparison of sensory curves of several monomeric sweeteners and sucrose sweetness.

Figure 2 The sweetness curve of Luo Han Guo.

detailed description

The ingredients formulated based on different types of sugar substitutes and the formula formed according to the sweetness contribution percentage of each component to the sugar substitute product are shown in the following table:

Table 1 emphasizes the taste type of Luo Han Guo

Table 2. Balanced taste type

Table 3. Types that emphasize sweetness

The above-mentioned mouthfeel segmentation coefficient is 0.618 according to the golden section coefficient of sweetness.

The example of organic mogroside V55 is the V55 mogroside produced by Guangxi Rhine Biological Co., Ltd., which has been certified by the United States, the European Union and China. The product specification V55 2013 has passed the US FDA-gras certification. It is the most authoritative, largest-scale and best-quality enterprise specializing in the production of Mogroside in the world. The company is also one of the drafting units of the national standard "Mogroside".

The choice of V55 glycosides should ensure that its sweetness (tested according to the comparative method GB8270-2015) is ≥ 280 times, and other indicators should meet the national standards. uneven, small and poor fluidity, and cannot be packaged when making sugar packets), the hygienic indicators should meet the national standards.

The organic steviol glycoside RA99 adopts the organic steviol glycoside RA99 produced by Chengdu Huagao Pharmaceutical Co., Ltd., which has been certified by the United States, the European Union and China. The product specification RA97-99 passed the US FDA-gras certification in 2011. It is the most authoritative, largest and best-quality enterprise specializing in the production of steviol glycosides in China. The company is also one of the drafting units of the national standard "Steviol Glycosides". Chengdu Huagao Pharmaceutical Co., Ltd. is the first company to obtain the domestic patent authorization of high-purity rebaudioside A (patent No. 753362), the first Chinese company to obtain the U.S. patent authorization of high-purity rebaudioside A (patent No. US7923541B2), and the first A Chinese company that joined the International Stevia Association, the first company that has the whole industrial chain from raw material planting to high-purity rebaudioside A extraction. At present, the stevia production capacity of Chengdu Huagao Pharmaceutical Co., Ltd. ranks among the top three in China's stevia industry.

The choice of RA99 glycosides should ensure that its sweetness (tested according to the comparative method GB8270-2015) is ≥300 times, and other indicators should meet the national standards. In addition to poor fluidity, it cannot be packaged when making sugar packets), and the hygienic indicators should meet the national standards.

Organic erythritol (organic 99.8%) is used as an example of organic erythritol produced by Shandong Baolingbao Co., Ltd., which has been certified by the United States, the European Union, and China. The product specification content is 99.8%, and it passed the US FDA-gras certified. It is the most authoritative, largest and best-quality enterprise specializing in the production of erythritol in China. The company is also one of the drafting units of the national standard "Erythritol". It sells well all over the world, with an output value of more than 500 million yuan in 15 years. It is one of the fourth-generation production bases of alcohol and sugar sweeteners in China.

The choice of organic erythritol should ensure that its sweetness (tested according to the comparative method GB8270-2015) is ≥ 0.6 times, and other indicators should meet the national standards (see the attached Nuoan external inspection report), and the appearance is 40-100 mesh white particles (particle size The size is very important, if the particles are large, they will not mix evenly, if they are small, the fluidity will be poor, and they cannot be packaged when making sugar packets), and the hygienic indicators should meet the national standards.

The specific preparation method is to uniformly mix various raw materials according to the formula ratio.

The formula that the present invention also can implement is as follows:

The mass percent of each component of formula 1 is as follows:

Mogroside 1.7% (preferably Mogroside V), natural high-efficiency sweetener 0.5% (preferably rebaudioside RA99), sweet taste improving composition 97.5% (preferably erythritol), filler 0.3% (preferably anti binder silica).

The mass percent of each component of formula 2 is as follows:

Mogroside 5% (preferably Mogroside V), natural high-efficiency sweetener 3.5% (preferably rebaudioside RA99), sweet taste improving composition 91.25% (preferably erythritol), filler 0.25% (preferably anti- binder silica).

The mass percent of each component of formula 3 is as follows:

Mogroside 3% (preferably Mogroside V), natural high-efficiency sweetener 5% (preferably rebaudioside RA99), sweet taste improving composition 91.7% (preferably erythritol), filler 0.3% (preferably anti binder silica).

The mass percent of each component of formula 4 is as follows:

Mogroside 1.5% (preferably Mogroside V), natural high-efficiency sweetener 0.7% (preferably rebaudioside RA99), sweet taste improving composition 97.5% (preferably erythritol), filler 0.3% (preferably anti binder silica).

The mass percent of each component of formula 5 is as follows:

Mogroside 0.5% (preferably Mogroside V), natural high-efficiency sweetener 0.2% (preferably rebaudioside RA99), sweet taste improving composition 99% (preferably erythritol), filler 0.3% (preferably anti binder silica).

The particle size of other ingredients except anticaking agent in the above formulations is preferably 40-120 mesh, which can maintain good dispersibility and have good solubility.

The basic principles and main features of the present invention and the advantages of the present invention have been shown and described above. Those skilled in the industry should understand that the present invention is not limited by the above-mentioned embodiments, and what described in the above-mentioned embodiments and the description only illustrates the principles of the present invention, and the present invention will also have other functions without departing from the spirit and scope of the present invention. Variations and improvements all fall within the scope of the claimed invention. The protection scope of the present invention is defined by the appended claims and their equivalents.

Claims (10)

1. A mogroside sugar substitute suitable for diabetics, characterized in that it comprises: at least two high-potency sweeteners; at least one sweet taste improving composition; and at least one filler; Wherein, one of the at least two high-efficiency sweeteners is mogroside (preferably mogroside). 2. The mogroside sugar substitute according to claim 1, characterized in that, the other of the at least two high-efficiency sweeteners is selected from natural high-efficiency sweeteners. 3. The mogroside sugar substitute according to claim 1 or 2, characterized in that, taking the weight of the sugar substitute as a percentage basis, the weight percentage of the mogroside in the sugar substitute is 0.5-5%; the natural The weight percentage of the high-efficiency sweetener in the sugar substitute is 0.2-5%; the weight percentage of the sweet taste improving composition in the sugar substitute is 90-99%; the weight percentage of the filler in the sugar substitute is 0 -3‰. 4. The mogroside sugar substitute according to any one of claims 1-3, wherein the natural high-efficiency sweetener is selected from rebaudioside A, rebaudioside B, rebaudioside C , rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, simonoside, monatin and its salts, curculin, glycyrrhizic acid and its salts, thaumatin, monetin, betelin, blazitin, luciferin, phyllotham, phlorizin, phlorizin, Thai Robatine, Baiunoside, Austin, polypodoside A, Pitiloside A, Pitiloside B, Mucuroside, Fermisoside I, Peridelin I, Abu Rusoloside A, Cyclocaridin I, and compositions thereof. 5. The mogroside sugar substitute according to any one of claims 1-4, wherein the at least one sweet taste improving composition is selected from the group consisting of carbohydrates, polyols, amino acids and their relative Corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, organic acids, inorganic acids, organic salts, inorganic salts, bitter compounds, flavoring agents, astringent compounds, polymers, Proteins or protein hydrolysates, surfactants, emulsifiers, flavonoids, alcohols, and combinations thereof. 6. The mogroside sugar substitute according to any one of claims 1-5, wherein the at least one filler is selected from spices, anticaking agents or combinations thereof. 7. The mogroside sugar substitute according to claim 4, wherein the natural high-efficiency sweetener is selected from rebaudioside A. 8. The mogroside sugar substitute according to claim 5, wherein the at least one sweet taste improving composition is erythritol. 9. The mogroside sugar substitute according to claim 6, characterized in that, the spices include but not limited to vanilla extract, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, and roulette , Almond, Menthol, Grape Skin Extract, Grape Seed Extract, Lemon Extract, Natural Vanillin, Ginger Extract, Rosemary Extract, Lavender Extract, Rose Extract, Cinnamon Extract, Clove Extract Extract, Peppermint Extract, Chamomile Extract, Musk, Ambergris, Borneol. 10. The mogroside sugar substitute according to claim 6, characterized in that, the anticaking agent is selected from potassium ferrocyanide, sodium aluminosilicate, tricalcium phosphate, silicon dioxide, and microcrystalline cellulose any one or any combination thereof.