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Stevia sugar consisting of Reb C (Rebaudioside-C) and STV (Stevioside)

A technology of stevioside and stevioside, which is applied in the field of stevioside to achieve the effects of high safety, enhanced sweetness and good thermal stability

Inactive Publication Date: 2011-08-17
安徽润海生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In small amounts, it is almost tasteless, but in large amounts, it has an extremely bitter taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A stevioside whose components are Reb C and STV is compounded by 50 parts of Reb C (Renaudiside-C) with a purity of 85% and 50 parts of STV (Stevioside) with a purity of 97%, and its sweetness is as high as The quantity (100 parts) is 600 times that of sucrose, and the taste is round and cool, and the bitterness of STV (Stevioside) is almost shielded. A kind of stevioside compounded by this embodiment is Reb C and STV, and its zero calorific value can be widely applied to patients such as obesity and diabetes, and also meets the needs of consumers who pursue low or no calories. need.

Embodiment 2

[0018] A stevioside whose components are Reb C and STV is compounded by 25 parts of Reb C (Renaudiside-C) with a purity of 90% and 75 parts of STV (Stevioside) with a purity of 97%, and its sweetness is as high as The quantity (100 parts) is 400 times that of sucrose, and its mouthfeel is round and cool, and the bitter taste of STV (Stevioside) is almost shielded. A kind of stevioside compounded by this embodiment is Reb C and STV, and its zero calorific value can be widely applied to patients such as obesity and diabetes, and also meets the needs of consumers who pursue low or no calories. need.

Embodiment 3

[0020] A stevioside consisting of Reb C and STV is composed of 17 parts of Reb C (Renaudiside-C) with a purity of 93% and 83 parts of STV (Stevioside) with a purity of 95%, and its sweetness is as high as the same The quantity (100 parts) is 333 times that of sucrose, and its mouthfeel is round and cool, and the bitter taste of STV (Stevioside) is almost shielded. A kind of stevioside compounded by this embodiment is Reb C and STV, and its zero calorific value can be widely applied to patients such as obesity and diabetes, and also meets the needs of consumers who pursue low or no calories. need.

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PUM

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Abstract

The invention provides a stevia sugar consisting of Reb C (Rebaudioside-C) and STV (Stevioside). The stevia sugar is prepared by mixing and compounding the Reb C and the STV as the main sweet component of the stevia sugar. The weight ratio between the Reb C to the STV is (1-50): (50-99). In the invention, after the Reb C as a sweet taste reinforcing agent, which is purely natural and calorie-free and tastes mellow and refreshing, is compounded with calorific sweeteners the mouthfeel can be improved, and the calorie can be reduced by 25-50%, therefore, the defect of lingering bitterness of the STV on the mouthfeel is overcome, so that the stevia sugar has the advantages of better taste, fresher taste quality, better security and convenience for use, and meets demands of people on health at the same time.

Description

technical field [0001] The invention relates to deep processing of stevioside, in particular to a kind of stevioside composed of Reb C and STV. Background technique [0002] Nowadays, humans have a general preference for sweet foods, and eating sugar foods has become the main way for people to consume energy. However, in recent years, phenomena such as obesity, diabetes, hyperlipidemia, and dental caries in children have been caused by excessive intake of sugar substances. , are common throughout the world. The discovery and utilization of Stevia has brought good news to mankind. Stevioside is composed of Reb A (Rebaudioside-A), Reb C (Rebaudioside-C), STV (Stevioside), Rebaudioside-B, Rebaudioside-D, Rebaudioside-E, Dulcoside-A, Dulcoside-B and other components. [0003] It can be seen from the composition of steviosides that what we are used to call steviosides actually refers to total steviosides or steviosides, which are generally 200-300 times sweeter than sucrose. ...

Claims

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Application Information

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IPC IPC(8): A23L1/236A23L27/30
Inventor 张永李存彪
Owner 安徽润海生物科技股份有限公司
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