Process for extracting rebaudioside C in stevioside

Abstract

The invention relates to a process for extracting rebaudioside C in stevioside, comprising the following steps: (1) taking 1-3 kg of 60-70 percent of total glucoside containing 19-25 percent of rebaudioside C and 8-10 percent of rebaudioside A, dissolving with 20-60 L purified water to prepare 5 percent of sugar liquor, desalting and decolouring by ion resin, absorbing by absorbent resins, desorbing 70 percent of alcohol water solution, desalting and decolouring by ion resins, finally adding 0.2 percent of active carbon by liquid weight, stirring, decolouring, condensing and drying into powder to obtain 0.75-2.22 kg of 85 percent of total glucoside containing 25 percent of rebaudioside C and 10-12 percent of rebaudioside A; (2) adding 6-18.6 L of mixed alcohol into a substance crystallizing tank, wherein the methanol accounts for 30 percent and the ethanol accounts for 70 percent, then placing 0.75-2.22 kg of products in the step (1), stirring and rising the temperature to 40 DEG C, preserving the temperature for 10 hours, filtering mother liquor, drying and grinding the filter cake to obtain 0.19-0.56 kg of products, placing the products in the crystallizing tank, adding 0.57-1.7 L of methanol, stirring and reflowing, and then separating crystal from mother liquor to obtain the product containing above 95-97 percent of rebaudioside C after drying. The invention has simple process and remarkable effect.

Description

technical field [0001] The invention relates to an extraction process of a sweetener, in particular to an extraction process of rebaudioside C in stevioside. Background technique [0002] Steviol glycoside is a new type of sweetener extracted from Stevia rebaudiana, a plant of Compositae. Stevioside (Stevioside, STV), Rebaudioside C (Rebaudioside C, R-C) and Rebaudioside A (Rebaudioside A, R-A), among which Rebaudioside A has the highest sweetness and the taste is closest to sucrose, and stevioside has stevioside The unique sweetness and coolness of glucoside products, the other three ingredients are not only low in sweetness, but also have different degrees of bitterness and astringency. Although the content is not high, it has a greater impact on the quality of the product, especially Rebaudi Glycoside C has a strong bitter taste, which seriously affects the taste and quality of stevioside products, and has become an ingredient that manufacturers try their best to remove....

AI Technical Summary

Problems solved by technology

[0002] Steviol glycoside is a new type of sweetener extracted from Stevia rebaudiana, a plant of Compositae. Stevioside (Stevioside, STV), Rebaudioside C (Rebaudioside C, R-C) and Rebaudioside A (Rebaudioside A, R-A), among which Rebaudioside A has the highest sweetness and the taste is closest to sucrose, and stevioside has stevioside The unique sweetness and coolness of glucoside products, the other three ingredients are not only low in sweetness, but also have different degrees of bitterness and astringency. Although the content is not high, it has a greater impact on the quality of the product, especially Rebaudi Glycoside C has a strong bitter and astringent taste, which seriously affects the taste and quality of stevioside products, and has become an ingredient that manufacturers try to remove