1080results about How to "Fresh taste" patented technology

The invention discloses a method for preparing stevioside, which relates to a natural sweetening agent. The invention provides the method for preparing enzyme-modified stevioside, which is capable of improving the after bitter taste of stevioside and has low processing cost. The method comprises the following steps of: preparing maltodextrin by salt-free water or purified water to obtain 5 to 60 percent solution; adding stevia sugar of which the amount is 20 to 100 percent that of the maltodextrin to the maltodextrin solution; adding maltose-based transfer enzyme of which the amount is 0.1 to 2 percent that of the stevia sugar; performing enzymatic modification at the temperature of between 50 and 90 DEG C for 3 to 20 hours; adding active carbon to remove color and odor, and centrifugally filtering and separating the solution or filter pressing the solution by using a sheet frame so as to realize separation of slag from liquid; and making the obtained solution into a powder product by using a spray drying process. The method uses the maltodextrin as a donor and transfers a plurality of maltose molecules into the molecular structure of the stevia sugar by using the maltose-based transfer enzyme so as to form new sugar with taste closer to that of cane sugar and sweetness of 120 to 150 times that of the cane sugar. When the stevioside is used in a beverage, the stevioside can be used to partially replace the cane sugar so as to increase the ratio from about 20 percent to 70 percent.