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Technology of directly producing stevioside having no bitter taste

A steviol glycoside and bitterness technology, which is applied in sugar products, sucrose production, sugar derivatives, etc., can solve the problems of bitterness and astringency, and achieve the effect of sweet taste, low production cost and ingenious technology

Inactive Publication Date: 2008-01-02
王德骥
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

Some products on the market, such as stevioside A 3 -60, Stevioside A 3 -80, although the stevioside A component is 60% or 80%, resulting in an increase in the sweetness multiple from 200 times to 300 times or 350 times that of stevioside, but in fact the result of the oral test still has a rather bitter taste

Method used

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  • Technology of directly producing stevioside having no bitter taste
  • Technology of directly producing stevioside having no bitter taste
  • Technology of directly producing stevioside having no bitter taste

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Embodiment Construction

[0051] (As shown in Figure 1 and Figure 5) A steviol glycoside powder without bitter taste and its production method of the present invention adopts physical methods, and uses β-CD to contain the part of the bitter taste factor in stevioside, that is, the aglycon part, thereby eliminating The bitterness and astringency in steviol glycosides, and to realize the above-mentioned β-CD containing the part of the bitterness and astringency factor in steviol glycosides, that is, the aglycone part, first, it is necessary to determine the part (glycogen) and molecular structure and molecular weight of the stevioside bitterness and astringency , secondly, it is necessary to estimate the size and performance of the molecular structure of the aglycone, and then, equip the aglycon position and quantity of the inclusion complex β-CD inclusion steviol glycoside of the corresponding size, whether it is solid or aqueous, so that it can Obtain steviol glycoside powder-based sweeteners that do no...

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Abstract

The invention provides a method for producing non-bitter and tasty stevioside powder. It is determined that the bitter taste of stevioside is mainly caused from aglycone part. The invention includes the aglycone physically in extracted and condensed stevioside solution, then continues condensation, crystallization, drying and granule production. The invention is characterized by maintained sweetness, no damage to original atom structure, simple process and low cost.

Description

technical field [0001] The invention relates to a sweetener and its production and processing method, in particular to the technical field of plant extraction, health care products and food additives, and to provide a natural plant extract with strong sweetness and its production and processing method And the purpose of improving the bitterness and astringency of natural plant glycosides and enhancing their sweetness and sweetness is achieved by means of the method. Background technique [0002] As we all know, steviol glycosides are the third largest natural sugar source after cane sugar and beet sugar, and also the first largest low-calorie natural sugar source, with only 1 / 300 of the calories of sucrose, making it an ideal low-calorie natural sugar source. Steviol glycosides are extracted and processed from the leaves of Stevia rebaudiana containing steviol glycosides. Stevia is easy to grow and rich in sources. It is a promising economic crop. [0003] Stevia cultivati...

Claims

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Application Information

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IPC IPC(8): A23L1/236C13F3/00C07H15/20A23L27/30C13B50/00
Inventor 王德骥
Owner 王德骥
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