Monk fruit is a precious cucurbitaceae plant unique to China, known as good medicine and good fruit. The fruit contains mogroside, which is 300 times sweeter than sucrose; it also contains fructose, amino acids, flavonoids, etc. Modern medical research has found that monk fruit is rich in mogroside, which has a hypoglycemic effect and can be used to support health management. It is rich in vitamin C, which has anti-aging and beneficial effects. It can be widely used in nutrition and health products, infant food, puffed food, seasoning, middle-aged and elderly food, solid beverage, pastry, cold food, convenience food, instant food, etc.