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CN-122004327-A - Siraitia grosvenorii sweet glycoside coffee and preparation method thereof

CN122004327ACN 122004327 ACN122004327 ACN 122004327ACN-122004327-A

Abstract

The application relates to the technical field of coffee products, and particularly discloses a momordica grosvenori sweet glycoside coffee and a preparation method thereof. The momordica grosvenori sweet glycoside coffee is prepared from the following raw materials, by weight, 2-3 parts of momordica grosvenori sweet glycoside, 40-60 parts of coffee powder, 10-30 parts of milk powder, 4-9 parts of maltodextrin, 0.3-0.5 part of xanthan gum and 0.2-0.3 part of silicon dioxide, and the preparation method comprises the steps of mixing the raw materials, adding edible ethanol, mixing, obtaining a granular material through a screen, drying the granular material, and finally selecting particles through the screen to obtain the momordica grosvenori sweet glycoside coffee. The application can obviously improve the aggregation of high-purity mogroside, so that the obtained mogroside coffee has better application solubility.

Inventors

  • Tang Sixue
  • LIAO NA
  • ZHANG BAOTANG
  • TAN JIAZHONG

Assignees

  • 湖南绿蔓生物科技股份有限公司

Dates

Publication Date
20260512
Application Date
20260323

Claims (10)

  1. 1. The momordica grosvenori sweet glycoside coffee is characterized by being prepared from the following raw materials in parts by weight: 2-3 parts of mogroside; 40-60 parts of coffee powder; 10-30 parts of milk powder; 4-9 parts of maltodextrin; 0.3-0.5 parts of xanthan gum; 0.2-0.3 parts of silicon dioxide.
  2. 2. The mogroside-coffee of claim 1 wherein the ratio of parts by weight of maltodextrin, xanthan gum and silicon dioxide is 24:1.6:1.
  3. 3. The Lo Han Guo sweet side coffee of claim 1, wherein the maltodextrin has a DE value of 9-12; the viscosity of the xanthan gum is 1200-1800 mPa.s; The particle size of the silicon dioxide is 10-30 mu m, and the specific surface area is 120-160 m 2 /g.
  4. 4. The mogroside-coffee of claim 1, wherein the raw materials further comprise 0.15-0.4 parts by weight of a functional additive, the functional additive is composed of Tween 80 and sucrose fatty acid ester, and the ratio of Tween 80 to sucrose fatty acid ester by weight is (0.25-0.5): 1.
  5. 5. The mogroside-coffee of claim 4 wherein said ratio of Tween 80 to sucrose fatty acid ester is 0.35:1 by weight.
  6. 6. The Lo Han Guo sweet side coffee of claim 1 wherein said coffee powder is sprayed with lecithin prior to use at a concentration of 60-90% lecithin solution and in an amount of 0.05-0.1% lecithin by weight of the coffee powder.
  7. 7. The Momordica grosvenori sweet glycoside coffee of claim 1, wherein the milk powder is subjected to sodium carboxymethyl cellulose spray treatment before use, the concentration of the sodium carboxymethyl cellulose solution is 1-2%, and the dosage of sodium carboxymethyl cellulose is 0.1-0.2% of the weight of the milk powder.
  8. 8. The mogroside coffee of claim 1, wherein said mogroside is prepared by: S1, slicing fructus momordicae, drying by hot air, and crushing to obtain an extracted material; S2, mixing the extract obtained in the step S1 with pure water, regulating the pH value to be 5-6, leaching for 2.5-3.5 hours at the temperature of 75-85 ℃, centrifuging, adsorbing by macroporous resin, eluting by ethanol, carrying out anion-cation exchange, carrying out microfiltration, ultrafiltration and nanofiltration concentration in sequence, spray drying, eluting by silica gel column chromatography, and carrying out vacuum concentration and drying to obtain the mogroside.
  9. 9. The mogroside coffee of claim 1 wherein said mogroside has a particle size of 100-200nm.
  10. 10. The method for preparing the momordica grosvenori sweet side coffee according to claim 1, which is characterized by comprising the following steps: (1) Preparing raw materials comprising mogroside, coffee powder, milk powder, maltodextrin, xanthan gum and silicon dioxide according to a proportion; (2) Mixing the raw materials in the step (1), adding edible ethanol, mixing, sieving to obtain a granular material, drying the granular material, and selecting grains through a sieve to obtain the momordica grosvenori sweet glycoside coffee.

Description

Siraitia grosvenorii sweet glycoside coffee and preparation method thereof Technical Field The application relates to the technical field of coffee products, in particular to a momordica grosvenori sweet glycoside coffee and a preparation method thereof. Background Coffee is a beverage made from roasted and ground coffee beans, and is one of three world beverages, and the coffee, cocoa and tea are the main beverage popular in the world. The coffee in the market at present is mostly instant coffee, and the instant coffee is used after being brewed, and the main components of the instant coffee comprise coffee powder, sucrose, creamer (or creamer), skimmed milk powder and the like. However, the conventional coffee beverage usually contains a large amount of sugar, so that the sugar is too much to be ingested, various health hazards exist, and health problems such as obesity, diabetes, arrhythmia, osteoporosis and sleep disorder can be caused, and the conventional coffee beverage does not conform to the healthy diet concept, so that the sweetener can be used for replacing sugar in coffee, and the sweetener can provide the same sweetness as the sugar with an extremely low dosage. The mogroside has the advantages of stable structure, high temperature resistance and acid and alkali resistance, is not damaged when continuously heated in 100 ℃ neutral aqueous solution or 120 ℃ air for a long time, shows excellent heat stability, has the activity of oxidation resistance, inflammation resistance, cardiovascular protection and the like, does not cause blood sugar fluctuation, and is an ideal sugar substitute for diabetics. Aiming at the related technology, the inventor considers that in the use of the mogroside, the high-purity mogroside is mostly selected, and because of few impurities, the corresponding action effect brought by the application process is better, and the whole taste of coffee is not greatly influenced, but when the purity of the mogroside is more than or equal to 95%, the hydroxyl density in the high-purity mogroside is increased, so that a strong hydrogen bond network is formed among molecules, compact lumps are easy to form, and after the mogroside is matched with other raw materials to prepare a coffee product, the dispersibility is poor, and the displayed solubility still needs to be improved. Therefore, there is a need to propose a solution to the above technical problems. Disclosure of Invention In order to ensure that a coffee product containing high-purity mogroside has better application solubility, the application provides a luo han guo sweet glycoside coffee and a preparation method thereof. In a first aspect, the application provides a fructus momordicae sweet glycoside coffee, which adopts the following technical scheme: the momordica grosvenori sweet glycoside coffee is prepared from the following raw materials in parts by weight: 2-3 parts of mogroside; 40-60 parts of coffee powder; 10-30 parts of milk powder; 4-9 parts of maltodextrin; 0.3-0.5 parts of xanthan gum; 0.2-0.3 parts of silicon dioxide. By adopting the technical scheme, in the application process of the raw materials, the glycoside bond structure of maltodextrin can destroy the hydrogen bond network of mogroside, reduce the formation of lumps, form a three-dimensional space structure in a mixed system, prevent the aggregation of mogroside molecules, and form a complex with the mogroside, and then act as a solubilization carrier to bring about remarkable improvement of water and capacity, the xanthan gum can form a weak gel network after the brewing of the mogroside coffee, reduce viscosity, promote the dispersion of the mogroside, the carboxyl group of the xanthan gum enables the stevioside molecules to carry negative charges, the aggregation of the mogroside is prevented by coulombic repulsion, the silicon dioxide is nano particles, is adsorbed on the surface of the mogroside, forms hydrogen bonds with hydroxy active sites of the mogroside, reduces the agglomeration risk, and can bring about mobility optimization so as to improve the dissolution performance, and simultaneously, the synergistic effect of maltodextrin, the xanthan gum and the silicon dioxide in the mogroside coffee can also be brought about, the excellent synergistic effect can be achieved, the rheological effect can be realized, the interaction of the three can be prevented, the interface of the three is better, and the quality of the product with the multi-modified by the effect of the interface of the mogroside is better, and the product with better purity is better solved. Preferably, the weight ratio of maltodextrin to xanthan gum to silicon dioxide is 24:1.6:1. By adopting the technical scheme, when maltodextrin, xanthan gum and silicon dioxide are matched according to the proportion, the action on mogroside is stable and thorough, and the corresponding effect is better due to the mutual synergistic compounding of the maltodextrin, the xanthan gum and