Beverage scene compounding scheme
1.Basic formula optimization
- Fruit flavor beverage: mogroside (0.4%)+stevioside (0.25%)+citric acid (0.2%), the sweetness is 480 times of sucrose, and the cost is 28% lower than that of pure siraitin. By adjusting the enzymatic hydrolysis process (cellulase and pectinase ratio 1:1, enzymatic hydrolysis temperature 50 ℃), the extraction efficiency was increased by 30% and the raw material loss was reduced by 15%.
- Functional drinks: Chitosan (2.5%) was added as a stabilizer, combined with siraitia grosvenorii polyphenols (0.5%) to enhance antioxidant activity, and the total cost was reduced by 32% compared with the traditional formula.
2.Cost comparison
| Formula type | Amount of mogroside | Total sweetness (sucrose ratio) | Raw material cost (yuan/ton) | Cost reduction rate |
| Pure Monk Fruit Extract | 0.8% | 300times | 12500 | - |
| Compounding scheme | 0.4%+Stevioside 0.25% | 480 times | 8750 | 30%↓ |
Breakthrough in Baking Scene Application
1.Sweetener thermal stability scheme
- Cookies/cakes:mogroside (0.3%)+erythritol (3%)+glycine (0.15%), the sweetness retention rate reached 95% when baked at 180 ℃, and the cost was 27% lower than that of the single siraitin scheme.
- Bread fermentation optimization: Adding sodium chloride (0.03%) synergistically improves yeast activity, shortens fermentation time by 15%, and reduces unit energy consumption cost by 9%.
2.Sensory and cost balance
| product type | Compound ingredients (proportion) | Sweetness Equivalent Sugar Content | Raw material cost (yuan/kg) | Traditional solution cost |
| Low sugar bread | Monk Fruit Extract 0.2%+erythritol 5% | 8% sucrose sweetness | 4.2 | 6.0 |
| Sugar cookies | Momordica grosvenorii 0.35%+stevioside 0.1% | 15% sucrose sweetness | 5.8 | 8.3 |
Core collaborative efficiency technology
1.Multi enzyme system catalyzed efficiency enhancement
Through genetic engineering, UGTs enzyme (UDP glycosyltransferase) is modified to improve catalytic activity and regioselectivity, and accelerate the transformation of bitter siraitin into sweet products. For example, the catalytic efficiency of mutant M3 is increased by 40% compared to the wild type. By optimizing key amino acids in the substrate binding pocket (such as His21, Thr181), the synthesis cycle is shortened and raw material waste is reduced. At the same time, Arabidopsis sucrose synthase (AtSusy) was introduced to construct a UDPG regeneration system, reducing dependence on exogenous sugar donors and achieving cost savings.
2.Innovation in Composite Process
- Double layer coating technology: with erythritol as the core, the middle layer is sprayed with the mixture of siraitia grosvenorii concentrate and erythritol (concentration 40% -50%), and the outer layer is sprayed with pure erythritol (concentration 38% -45%). The coating is completed at 70-85 ℃. This process solves the problem of delayed sweetness, making the sweetness more similar to sucrose. At the same time, the outer coating layer can prevent moisture absorption and clumping, improving product stability.
- Flavor masking technology: 0.15% glycine and 0.2% citric acid were added to effectively eliminate the bitter aftertaste of siraitin, and the sensory score was increased by 42%.
3.Optimization of polysaccharide glycosylation pathway
Through the β - (1,6) - glycoside bond, the glucose group was transferred to the C24 position of Arhat fruit glycoside, and the purity of sweet glycoside was increased to 98%. For example, the combination of UGT153033 and M3 mutants reduces the bitter component in immature Siraitia grosvenorii by 68% -83% and increases the sweet component by 30% -40%.
Cost control strategy
1.Raw material substitution and optimization of compounding
- Sweetener substitution matrix: replace 30% siraitin with stevioside, and optimize the sweetness cost ratio to 1:1.6 (original scheme 1:1.2). At the same time, compound erythritol (3% -5%) improves the thermal stability, and reduces the energy consumption cost of baking scene by 9%.
- Functional excipient substitution: Using 2.5% chitosan instead of CMC Na as a stabilizer reduces the cost by 800 yuan per ton.
2.Large scale production and process upgrading
- Integrated extraction process: the integrated process of "juice extraction countercurrent extraction continuous chromatography membrane separation" is adopted to increase the purity of siraitin to 98%, increase the extraction rate of active ingredients by 40%, and reduce the production cost to 80% of sucrose.
- Automated production system: By using boiling drying and whole particle screening automation equipment, labor costs are reduced by 40%, and the yield rate is increased to over 95%.
3.Reduce costs and increase efficiency in the supply chain
The layout of the whole industry chain: the whole chain covers from seedling cultivation to terminal sales. For example, Green Vine reduces the cost of raw materials procurement by 20% by planting high glycoside siraitia grosvenorii varieties (the active ingredients increase by 40%).
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