Compound stevioside substitute and preparation method thereof

A stevioside and sugar substitute technology, applied in the field of natural sweeteners, can solve the problems of bitter aftertaste, restrictions on wide application of consumers, sweetness of sucrose, incomparability of pure mouth, etc., to achieve moderate sweetness, low cost, The effect of high added value

Inactive Publication Date: 2010-06-09
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although stevioside has various advantages, there is a shortcoming that has not been completely overcome so far, that is, a severe bitter aftertaste, which cannot be compared with the sweetness and pure taste of sucrose, thus restricting its further development. widely used and accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Weigh 10 kg of stevia dry leaves and crush them to about 10-20 mesh; extract the above crushed dry leaves and soft water at a material-to-water ratio of 1:6 at 50°C for 20 minutes, extract three times continuously according to the above conditions, and combine the three extracts Filtration and vacuum concentration to about 10% of the refractive index, then adding activated carbon of 0.1% (V / W) of the feed liquid volume to the concentrated solution for decolorization and deodorization, and then centrifuged and filtered to obtain a clarified stevia extract; The refractive index of the stevia concentrated liquid, and then multiplying the value obtained by the total volume of the feed liquid is the solid content of stevia rebaudiana in the extracted concentrated liquid, and the beta-cyclopaste with a solid content of 20% is added to the obtained clarified extract Then add the pH regulator sodium citrate and malic acid (the ratio of the two is 2:1) with a solid content of 1% ...

Embodiment 2

[0022] Weigh 50 kg of stevia dry leaves, extract it with soft water at a material-to-water ratio of 1:15, extract at 100°C for 60 minutes, extract three times continuously according to the above conditions, combine the three extracts, filter and vacuum concentrate to about 12% refraction , then add 2% (V / W) clay of feed liquid volume in the concentrated solution to carry out decolorization and deodorization, then centrifuge and filter to obtain clarified stevia extract; % beta-cyclodextrin, and then add pH regulator sodium citrate and malic acid (the ratio of the two is 2:1) with a solid content of 3% in the extract, and react at 100° C. for 60 minutes.

[0023] Add 3% natural malt essence (malt extract), 0.3% glycyrrhizic acid, 0.3% mogroside and 0.01% natural food essence respectively in the reaction system gained and stir evenly; The compound solution is made into a powder product, and the working temperature of the spray drying tower is: the inlet air temperature is 220°C,...

Embodiment 3

[0025] Take 100 kilograms of stevia dry leaves, extract it with soft water at a material-to-water ratio of 1:10, extract at 80°C for 30 minutes, extract three times continuously according to the above conditions, combine the three extracts, filter and vacuum concentrate to about 10% refraction, Then add the active carbon of 0.5% (V / W) of feed liquid volume in concentrated solution and carry out decolorization and deodorization, then centrifuge, filter, obtain clarification stevia extract; Add its solid matter 50 in the clarification extract of gained % beta-cyclodextrin, and then add pH regulator sodium citrate and malic acid (the ratio of the two is 2:1) with a solid content of 2% of the extract, and react at 80° C. for 30 minutes.

[0026] Add 2% natural malt essence (malt extract), 0.2% sodium glycyrrhizinate, 0.2% Momordica grosvenori extract and 0.02% natural food flavor to the resulting reaction system and stir evenly; The obtained compound solution is made into a powder...

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PUM

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Abstract

The invention discloses a compound stevioside substitute and a preparation method thereof, relating to a natural sweetener and providing a compound stevioside substitute with natural and pure sweet taste and low cost and a preparation method thereof. The compound stevioside substitute comprises a stevia extract, a complexing agent, a pH regulating agent, a natural malt extract, the natural sweetener and natural edible essence in percent by weight of 100: (20 to 100): (1 to 3): (1 to 3): (0.1 to 0.6): (0.01 to 0.03). After dry leaves of stevia are extracted by using water, extract liquid is decolored, smell removed and then filtered; the complexing agent and the pH regulating agent are added according to a proportion to react; the natural malt extract, the natural sweetener and the natural edible essence are added and uniformly stirred, and dried by spray by a spray drying method for preparing a powdery product. The obtained novel compound stevioside product still is a natural high-magnification sweetener and the sweetness of the compound stevioside sweetener is 60 to 80 times of cane sugar. The compound stevioside substitute can replace 70% of the cane sugar in practical application.

Description

technical field [0001] The invention relates to a natural sweetener, in particular to a compound stevia glycoside and a preparation method thereof. Background technique [0002] Steviol glycoside is a new type of natural sweetener extracted from stevia leaves, a perennial herb of Compositae. The taste is sweet and safe to eat. In many countries and regions at home and abroad, it has been gradually used in candy, beverage, food, medicine and other industries, and has been widely welcomed, known as "the best natural sweetener", "the third sugar source" and so on. As a new sugar source, stevioside is a new type of high-efficiency sweetener. It has no calories, does not participate in the metabolism of human tissues, can control the intake of calories, has strong stability, good stability to heat, acid, and light, and does not reduce sweetness. It is a low-sugar healthy sweetener. Although stevioside has various advantages, there is a shortcoming that has not been completely ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 郁军岳鹏翔郑远斌程其春
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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