Technology of producing stevioside

A technology of steviol glycosides and production methods, which is applied in sugar production, sucrose production, sugar products, etc., can solve problems such as bitterness and astringency, and achieve the effects of clear and sweet taste, ingenious technology, and low production cost
CN101095500BInactive Publication Date: 2011-05-04王德骥
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
王德骥
Publication Date
2011-05-04
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention provides a method for producing stevioside, which adopts a physical method, and realizes the inventive purpose of eliminating bitter flavour in the stevioside by enveloping bitter flavour factor parts, namely aglycone parts, in the stevioside by using beta-CD. The process comprises steps of: (1) adding calcium carbonate in a folium sterviae dry leaf, mixing with water, and extracting extract liquid at a room temperature; (2) adsorbing a stevioside water solution by using an adsorption resin, meanwhile adding ethanol for elution, then obtaining another stevioside water solution; (3) desalting and decolouring the stevioside water solution of step (2) through a cation exchange resin, and obtaining another stevioside water solution; (4) decompress concentrating the stevioside water of the step (3), putting the beta-CD in an inclusion tank during the decompress concentration, obtaining a stevioside powder preparation after a spray, crystallization and drying process. The invention has advantages of simple process, low cost and good effect of removal of the bitter flavour in the stevioside.
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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 , the method achieves the purpose of improving the bitterness and astringency of natural plant glycosides and enhancing its sweet taste and mouthfeel. 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 cultivation originated in ...

Claims

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