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Method for processing lactic acid fermentation type stevia rebaudian concentrated juice

A technology of lactic acid fermentation and processing method, applied in application, food preparation, food science and other directions, can solve the problems of large volume of solution, high operating cost, large volume of ion exchange column, etc., achieve preventive effect, auxiliary treatment, and reduce production cost , the effect of simple processing technology

Inactive Publication Date: 2013-12-18
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is generally used to extract dry stevia leaves with water under medium temperature conditions, and then undergo column adsorption, desalination, and decolorization. Ion exchange requires a large column volume, a long time for the liquid to flow through the column, a large volume of solution, and a large amount of eluent. As a result, the operating cost is extremely high, and a large amount of waste residue is generated, causing environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Extract the dry leaf powder with water at 60°C for 50 minutes. During the extraction, the weight ratio of dry leaf powder to water is 1:6. After the extraction, filter it with gauze to collect the filtrate; Cool to 30°C, inoculate 3% of the filtrate volume Streptococcus thermophilus using aseptic technique, then add diammonium hydrogen phosphate with a volume of 0.1% of the filtrate, and ferment at 38°C for 4 days at a constant temperature to obtain a stevia leaf fermentation liquid; The fermentation broth was concentrated in vacuum at a concentration temperature of 60°C and a vacuum degree of -0.1mpa to 20% of the original volume. The collected liquid was collected, filled, and sterilized at 80°C for 25 minutes.

Embodiment 2

[0019] Extract the dry leaf powder with water at 90°C for 20 minutes. During the extraction, the weight ratio of dry leaf powder to water is 1:10. After the extraction, filter it with gauze to collect the filtrate; Cool to 40°C, inoculate 3% of the filtrate volume of Lactobacillus plantarum and 2% of the filtrate volume of Lactobacillus bulgaricus using aseptic technique, then add 0.3% of the filtrate volume of diammonium hydrogen phosphate, and ferment at 42°C for 2 days at a constant temperature. Stevia leaf fermented liquid was prepared; the fermented liquid was concentrated in vacuum at a concentration temperature of 80°C and a vacuum degree of 0.05mpa to 15% of the original volume, the collected liquid was collected, filled, and sterilized at 90°C for 15 minutes.

Embodiment 3

[0021] Extract the dry leaf powder with water at 80°C for 30 minutes. During the extraction, the weight ratio of dry leaf powder to water is 1:8. After the extraction, filter it with gauze to collect the filtrate; Cool to 35°C, inoculate 2% of the filtrate volume with Lactobacillus bulgaricus and 2% of the filtrate volume with Streptococcus thermophilus, then add 0.2% of the filtrate volume to diammonium hydrogen phosphate, and ferment at 40°C for 3 days , to obtain stevia leaf fermented liquid; the fermented liquid was concentrated in vacuum, the concentration temperature was 70°C, the vacuum degree was -0.1mpa, concentrated to 25% of the original volume, the collected liquid was collected, filled, and sterilized at 85°C for 20 minutes.

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Abstract

The invention discloses a method for processing lactic acid fermentation type stevia rebaudian concentrated juice. The method comprises the following steps: by taking fresh total stevia rebaudian leaves as raw materials, preparing leaves through the traditional green tea processing mode, and performing the primary deodorization; and crushing the dried leaves into powder, leaching by using water, artificially inoculating lactic acid bacteria to ferment a leaching solution, and performing the secondary deodorization. The fermented product has pure sweet taste, the sweetness equivalent to 20-50 times that of cane sugar is reached through concentration, and the concentrated juice is a popular functional sweet product. According to the method, the environmental pollution in the process of extracting the pure stevioside by utilizing the chemical technology is avoided, the production process is simple, and the production cost is low.

Description

technical field [0001] The invention relates to a processing method of concentrated juice, in particular to a processing method of lactic acid fermented stevia leaf concentrated juice with high sweetness and no grass smell. Background technique [0002] Stevia (Stevia rebaudiana Bertohi) is native to the Amambai Mountains in the northeastern part of Paraguay in South America, which borders Brazil, and has now been introduced all over the world. Stevia contains 14 kinds of trace elements and 32 kinds of nutrients, so it is not only an excellent source of sugar, but also a good source of nutrition. Its sweet substances are mainly steviol glycosides, which are tetracyclic diterpenoid derivatives. Stevioside glycosides mainly contain stevioside (stevioside, SS), rebaudioside A (rebaudioside A, RA), rebaudioside Glycoside C (rebaudioside C, RC), rebaudioside D (rebaudioside D, RD), diglycoside (steriolbioside, SB) and other eight components. Among them, steviol glycoside has th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/236A23L1/29A23L27/30A23L33/00
Inventor 夏延斌邓佐
Owner HUNAN AGRICULTURAL UNIV
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