Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents

A compound sweetener and stevioside technology, which is applied in the field of improving the taste and flavor of stevioside natural sweeteners, and can solve the problem of pure natural energylessness

Inactive Publication Date: 2013-01-30
成都华高瑞甜科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Although the above methods can solve the problem of mouthfeel and flavor, they introduce energy substances such as artificially synthesized sweeteners (such as acesulfame potassium, aspartame, etc.) or carbohydrates (such as glucose, fructose, sucrose, etc.) , which is contrary to the pure natural and energy-free characteristics of stevioside and rebaudioside A as a new generation of natural sweeteners

Method used

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  • Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents
  • Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents
  • Composite sweeting agent and preparation method thereof, and method for improving taste of stevia glycoside sweeting agents

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0036] Embodiment Method principle: the following embodiment is to provide a group of three samples to the assessor at the same time, two of which are identical, and the assessor picks out a single sample.

[0037] Equipment: The person in charge of the inspection selects the equipment according to the nature of the product and the number of samples. The equipment used should not affect the test results. Priority should be given to using standardized equipment that meets inspection needs.

[0038] Sampling: Sampling shall be carried out according to the sampling standard of the inspected product. In the absence of such standards or when sampling standards are not fully applicable, the sampling method is to be agreed upon between the parties concerned.

[0039] Environment: It should meet the requirements of GB 10220.

[0040] Evaluator conditions: should comply with the conditions stipulated in GB 10220, all evaluators should have the same qualifications and testing capabil...

Embodiment 1

[0063] Example 1 The ratio of rebaudioside D to stevioside 1:9-9:1 (w / w) compared with the mouthfeel of sucrose

[0064] Prepare samples rebaudioside D (>90%), stevioside (>95%), rebaudioside D-stevioside (1:9, w / w), rebaudioside D-stevioside (9: 1, w / w), rebaudioside D-stevioside (3:7, w / w), and the comparison sample was sucrose. The sample and the comparison sample were made into aqueous solutions with the same sweetness, and then the experiment was carried out according to the requirements of the above sensory analysis method. Effective evaluators: 138 junior evaluators, allowed to answer "no difference". The results are shown in Table 1.

[0065] Table 1 The experimental results of the ratio of rebaudioside D and stevioside 1:9-9:1 (w / w) and the taste of sucrose

[0066]

[0067] From the above data, we can see that when the proportioning range (w / w) of high-purity rebaudioside D (>90%) and high-purity stevioside (>95%) is 1:9-9:1, its Taste is similar to sucrose.

Embodiment 2

[0068] Example 2 The ratio of rebaudioside D to stevioside 3:7-7:3 (w / w) compared with the mouthfeel of sucrose

[0069] Prepare samples rebaudioside D (>90%), stevioside (>95%), rebaudioside D-stevioside (3:7, w / w), rebaudioside D-stevioside (7: 3, w / w), rebaudioside D-stevioside (4:6, w / w), and the comparison sample was sucrose. The sample and the comparison sample were made into aqueous solutions with the same sweetness, and then the experiment was carried out according to the requirements of the above sensory analysis method. Effective evaluators: 135 junior evaluators, allowed to answer "no difference". The results are shown in Table 2.

[0070] Table 2 The experimental results of the taste comparison between rebaudioside D and stevioside 3:7-7:3 (w / w) and sucrose

[0071]

[0072] From the above data, we can see that when the proportioning range (w / w) of high-purity rebaudioside D (>90%) and high-purity stevioside (>95%) is 3:7-7:3, its The mouthfeel is very simila...

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Abstract

The present invention relates to a composite sweeting agent and a preparation method thereof, and a method for improving taste flavor of stevia glycoside sweeting agents, and belongs to the field of food chemical industry. Based on deficiencies in the prior art, a purpose of the present invention is to provide a new method for improving the taste and the flavor of the natural stevia glycoside sweeting agents. Specifically the present invention relates to new uses of application of rebaudioside D as a taste-modifying agent and/or a flavoring agent, specifically application of rebaudioside D in improvement of the existing sweeteners, especially the taste and the flavor of the natural stevia glycoside sweeting agents. The present invention further provides a composite sweeting agent prepared by mixing rebaudioside D and at least one selected from stevioside and rebaudioside A. According to the present invention, the composite sweeting agent has a taste similar to sucrose, and does not has lingering bitterness and acerbity; no artificially synthesized component and no energy component are introduced; and characteristics o pure nature and no energy of the stevioside and the rebaudioside A are maintained.

Description

technical field [0001] The invention relates to a compound sweetener, a preparation method and a method for improving the mouthfeel and flavor of stevioside natural sweeteners, belonging to the field of food chemical industry. Background technique [0002] Stevia glycosides (stevia glycosides) is a high-sweetness, low-calorie natural health-care sweetener extracted from the leaves and stems of Stevia rebaudiana Bertohi. It mainly contains eight different sweet components: stevioside ( Stevioside); Rebaudiosides A, B, C, D, E, F and Dulcoside A. Among them, stevioside accounts for about 66% of the total glycosides, rebaudioside A accounts for about 22% of the total glycosides, rebaudioside C accounts for about 9% of the total glycosides, and dulcoside A accounts for about the total glycosides 2%, and the other ingredients are very small. At present, high-purity stevioside (>95%, w / w) and rebaudioside A (>97%, w / w) have been extracted from stevioside in industry. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/236A23L27/10A23L27/30
Inventor 华君秦岭寇彦杰许庆
Owner 成都华高瑞甜科技有限公司
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