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Stevioside-rich stevia rebaudianum tea and processing method thereof

A processing method and technology of steviol glycosides are applied to stevia tea rich in steviol glycosides and the processing field thereof, which can solve the problems of low glycoside content, heavy grassy taste, and difficulty in brewing, and achieve extended storage period, green leaf bottom, and convenience The effect of packaging

Active Publication Date: 2013-06-05
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few products that directly use stevia leaves. Although there are reports of stevia juice and stevia tea, the stevia tea is made of directly dried stevia leaves or mixed with some other herbs. Its disadvantages include strong grass flavor and soup color. Lighter, weak taste, low glycoside content and difficult to brew, etc.

Method used

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  • Stevioside-rich stevia rebaudianum tea and processing method thereof
  • Stevioside-rich stevia rebaudianum tea and processing method thereof
  • Stevioside-rich stevia rebaudianum tea and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0033] Embodiment 1: Spread the fresh stevia leaves in an environment of 20°C-35°C and a relative humidity of 65%-85% for 0h, 2h, 4h, 6h, 8h. The results showed that with the prolongation of the spreading time, the content of each component of steviol glycosides showed a trend of decreasing first and then increasing, and at 4 hours of spreading, the content of each component of steviol glycosides reached the minimum, and at 6 hours it reached At the highest level, the contents of stevioside, rebaudioside A, rebaudioside C, and total glycosides were 88.45%, 56.87%, 88.45%, and 60.34% higher than the lowest level, respectively. The effect of spreading on the glycoside content of stevia tea is shown in figure 1 .

Embodiment 2

[0034] Embodiment 2: After the fresh leaves are spread out for 6 hours, they are fully mixed, and then they are fixed in a 6CST-30 type drum continuous cleaning machine. The temperature and time are two factors for the cleaning, four levels are set for the finishing temperature, and three are set for the finishing time. Level, random design was adopted, each treatment was repeated three times, each treatment used 2kg of fresh leaves, and other conditions were the same. See figure 2 .

[0035] The results showed that after the treatment at 280 ℃ for 120 s and 280 ℃ for 165 s, all the tea samples produced had green grass smell and a weak taste, which indicated that the green was not enough. The greening was done at 400°C, 165 s, and 400°C for 210 s, and the tea samples produced had a burnt smell, the color of the soup was dark, and the killing temperature was too high, which did not meet the quality requirements of famous and high-quality teas. However, the three treatments o...

Embodiment 3

[0036] Embodiment 3: the stevia leaves after finishing are placed in a kneading machine and kneaded. With the extension of rolling time, steviol glycosides showed a downward trend, that is, the content of each glycoside was high without rolling, and reached the minimum after rolling for 30 minutes, and the highest was 79.20%, 31.50%, 71.09%, and 33.69% higher than the lowest, respectively. Combined with the styling needs of the finished stevia tea, the kneading time is preferably 5-10 minutes. However, if the finished product has no styling requirements, it can directly enter the drying process without kneading. The effect of rolling time on the content of stevia tea glycosides, see Figure 4 .

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Abstract

A method for processing stevia tea rich in steviol glycosides belongs to the technical field of agricultural product processing, and is characterized in that the fresh stevia leaves are spread to air, greened, twisted and dried. The method produces pleasant aroma, mellow taste, and stevioside tea rich in high steviol glycosides. Compared with stevioside leaves that have not passed through the method, its stevioside, rebaudioside A, and total glycosides are respectively higher than those of dry tea. 42.40%, 31.21%, 32.71%. The processing method is simple and easy, economical and practical, can significantly increase the steviol glycoside content of stevia tea, and has good sensory quality.

Description

technical field [0001] The invention relates to the field of agricultural product processing, and more specifically relates to stevia tea rich in steviol glycosides and a processing method thereof. Background technique [0002] Stevia is a wild Compositae herb native to Paraguay. It is named for its sweetness in the whole plant, especially the high content of steviol glycosides in the leaves. Steviol glycoside is a natural sweetener and the third natural sugar source after sucrose and beet sugar. Its sweetness is 250~300 times that of sucrose, but its caloric value is only 1 / 300 of that of sucrose. Therefore, it is known as "natural saccharin" and "best natural sweetener". Currently, 10 glycosides with different sweetness are isolated from stevia, among which the most important glycosides are steviol glycoside and rebaudioside A. The sweetness of steviol glycoside is 270-280 times that of sucrose, and the aftertaste is long and slightly bitter; the sweetness of rebaudiosi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
CPCA23F3/34A23L27/36
Inventor 袁弟顺郑金贵李静
Owner FUJIAN AGRI & FORESTRY UNIV
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