Process for separating high purity stevioside STV

Abstract

The invention relates to a process for separating high purity stevioside STV. The method comprises the following implementation steps: taking stevioside containing 80 to 90 percent of total glucoside and containing 50 to 60 percent of STV as a raw material to produce a product with STV content of 90 percent or above in percentage by mass; adding a mixture of absolute methanol and absolute ethanol into a substance crystallizer, wherein the ratio of the methanol to the ethanol is 1-4:9-6, and dosage of mixed alcohol is between 1,200 and 1,800 liters; adding 300 kilograms of stevioside spray drying product with 50 to 60 percent of the STV and 80 to 90 percent of the total glucoside into the crystallizer; and starting a mixer, heating the mixture to slight boiling at velocity of 1 DEG C per minute, performing heat preservation and temperature reduction on the mixture, separating crystals from mother solution, and the like. The process has simple and convenient operation, short production period and stable product quality; and the content of a single composition of the STV can reach up to more than 97 percent, saccharinity of the STV is about 300 times of sucrose, and the content of astringent stevioside C is only 0.01 percent. The product obtained under the process condition not only has white color, even granularity and pure taste, but also has high yield, high purity, easy formation of industrial production and considerable economic benefit.

Description

technical field [0001] The invention relates to a process for separating stevioside, in particular to a process for separating high-purity stevioside STV. technical background [0002] Stevioside is a new type of sweetener extracted from the Compositae plant stevia. It is favored by people for its high sweetness and low calorie. It is known as the third sugar source in the world. It is a traditional total glycoside product. Contains five ingredients, namely diglucoside, duoside, stevioside (STV), rebaudioside C, and rebaudioside A (Rebaudioside A, RA), of which the content of diglucoside and duocoside is less And the sweetness is very low. Rebaudioside A has the highest sweetness and the taste closest to sucrose. STV has the unique flavor and taste of stevioside products. Ordinary total glycosides contain bitter ingredients such as rebaudioside C, which makes the product have an after-bitter taste. At the same time, the proportions of the five main ingredients contained in ...

AI Technical Summary

Problems solved by technology

Ordinary total glycosides contain bitter ingredients such as rebaudioside C, which makes the product have an after-bitter taste. At the same time, the proportions of the five main ingredients contained in raw materials of different varieties and different origins are not the same, resulting in Stevia The final taste of glycosides also has a large difference, which greatly increases the application limitations of stevioside. Therefore, removing bitter substances improves the quality of stevioside products, and obtains stable single-component stevioside products. Problems to be solved urgently in stevioside industry