Method for preparing stevioside

Abstract

The invention discloses a method for preparing stevioside, which relates to a natural sweetening agent. The invention provides the method for preparing enzyme-modified stevioside, which is capable of improving the after bitter taste of stevioside and has low processing cost. The method comprises the following steps of: preparing maltodextrin by salt-free water or purified water to obtain 5 to 60 percent solution; adding stevia sugar of which the amount is 20 to 100 percent that of the maltodextrin to the maltodextrin solution; adding maltose-based transfer enzyme of which the amount is 0.1 to 2 percent that of the stevia sugar; performing enzymatic modification at the temperature of between 50 and 90 DEG C for 3 to 20 hours; adding active carbon to remove color and odor, and centrifugally filtering and separating the solution or filter pressing the solution by using a sheet frame so as to realize separation of slag from liquid; and making the obtained solution into a powder product by using a spray drying process. The method uses the maltodextrin as a donor and transfers a plurality of maltose molecules into the molecular structure of the stevia sugar by using the maltose-based transfer enzyme so as to form new sugar with taste closer to that of cane sugar and sweetness of 120 to 150 times that of the cane sugar. When the stevioside is used in a beverage, the stevioside can be used to partially replace the cane sugar so as to increase the ratio from about 20 percent to 70 percent.

Description

technical field [0001] The invention relates to a natural sweetener, in particular to a method for preparing steviol glycoside through enzymatic modification. Background technique [0002] Stevioside is a new type of natural sweetener extracted from the leaves of stevia rebaudiana, a perennial herb of Compositae. The sweetness is 200-350 times that of sucrose, and the calories are only 1 / 300 of sucrose. The taste is pure, 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-su...

AI Technical Summary

Problems solved by technology

At present, there are mainly the following technologies: enzymatic modification, compounding and purification. The compounding method mainly uses other synthetic sweeteners and stevioside to be mixed in proportion. Although the taste has improved, the use of synthetic sweeteners has changed. The main advantage of stevioside --- naturalness; and the purification method is to use purification technology to increase the content of stevioside A (commonly known as A3, Rebaudioside A) in the product and reduce the content of stevioside (Stevioside), so as to improve the taste However, the cost of this method is high, and the effect is not ideal (even if it is 100% A3 glycoside product, the bitter taste still exists afterwards, but it is relatively weakened); and the production cost of enzymatically modified stevioside is both low and effective Better than purified A3 glycosides, enzyme-modified stevioside not only reduces and improves the bitter taste and some miscellaneous taste of ordinary steviosides, but also makes the sweetness more pure and sweet