Composite sweetener, preparation method, and method for enhancing stevioside sweetness

A compound sweetener and stevioside sweetness technology, which is applied to compound sweeteners and preparation methods, enhances the field of natural sweetener stevioside sweetness, can solve problems such as pure natural energy-free, achieves solution of bitterness and improves taste and sweetness, the effect of enhancing sweetness

Inactive Publication Date: 2014-02-12
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

[0009] Although the above methods can solve the problem of taste and flavor, they introduce artificial synthetic sweeteners (such as acesulfame potassium, aspartame, etc.) or energy substances such as carbohydrates (such as glucose, fructose, sucrose, etc.) , which is contrary to the pure natural and energy-free characteristics of stevioside as a new generation of natural sweetener

Method used

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  • Composite sweetener, preparation method, and method for enhancing stevioside sweetness
  • Composite sweetener, preparation method, and method for enhancing stevioside sweetness
  • Composite sweetener, preparation method, and method for enhancing stevioside sweetness

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment one Comparison of the sweetness of the diluted solution of rebaudioside B (RB) and stevioside (ST) in a ratio of 1:99-50:50 (w / w) and the standard sucrose solution

[0054]Prepare samples RB (>95%), ST (>95%), RB-ST (1:99, w / w), RB-ST (50:50, w / w), RB-ST (40:60, w / w), the blank control is clear water, and the control sample is sucrose aqueous solution (2g / 100ml) with standard sweetness. After the sample is fixed to the mother liquor of the same concentration (2g / 100ml), the mother liquor is diluted with water to 100, 150, 200, 250, 300, 350, 400 times the test solution, and the experiment is carried out according to the requirements of the above sensory analysis method , Effective evaluators: 97 junior evaluators. The results are shown in Table 1.

[0055] Table 1 Comparison of the taste of rebaudioside B and stevioside 1:99-50:50 (w / w) and sucrose

[0056]

[0057] From the above data, it can be seen that when the ratio of rebaudioside B to steviosi...

Embodiment 2

[0060] Embodiment two Comparison of the sweetness of the diluted solution of rebaudioside B (RB) and stevioside (ST) in the ratio of 10:90-40:60 (w / w) and the standard sucrose solution

[0061] Prepare samples RB (>95%), ST (>95%), RB-ST (10:90, w / w), RB-ST (40:60, w / w), RB-ST (30:70, w / w), the blank control is clear water, and the control sample is sucrose aqueous solution (2g / 100ml) with standard sweetness. After the sample is fixed to the mother liquor of the same concentration (2g / 100ml), the mother liquor is diluted with water to 100, 150, 200, 250, 300, 350, 400 times the test solution, and the experiment is carried out according to the requirements of the above sensory analysis method , Effective evaluators: 97 junior evaluators. The results are shown in Table 2.

[0062] Table 2 The taste comparison experiment results of rebaudioside B and stevioside 10:90-40:60 (w / w) and sucrose

[0063]

[0064] From the above data, it can be seen that when the ratio of reba...

Embodiment 3

[0067] Embodiment three Comparison of the sweetness of the diluted solution with the ratio of rebaudioside B (RB) and stevioside (ST) 20:80-30:70 (w / w) and the standard sucrose solution

[0068] Prepare samples RB (>95%), ST (>95%), RB-ST (20:80, w / w), RB-ST (30:70, w / w), RB-ST (25:75, w / w), the blank control is clear water, and the control sample is sucrose aqueous solution (2g / 100ml) with standard sweetness. After the sample is fixed to the mother liquor of the same concentration (2g / 100ml), the mother liquor is diluted with water to 100, 150, 200, 250, 300, 350, 400 times the test solution, and the experiment is carried out according to the requirements of the above sensory analysis method , Effective evaluators: 97 junior evaluators. The results are shown in Table 2.

[0069] Table 3 The taste comparison experiment results of rebaudioside B and stevioside 20:80-30:70 (w / w) and sucrose

[0070]

[0071] From the above data, it can be seen that when the ratio of reba...

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Abstract

Belonging to the food chemistry industry, the invention relates to a composite sweetener, a preparation method, and a method for enhancing the sweetness of a natural sweetener stevioside. Based on the defects existing in the prior art, the invention aims to provide a new method able to enhance stevioside sweetness and reduce the dosage so as to improve the taste. Specifically, the invention provides a new use of Rebaudioside B as a sweetness enhancer and / or a flavoring agent. The sweetness enhancement effect of Rebaudioside B on stevioside is utilized to reduce the dosage so as to correct the mouthfeel and taste quality of existing stevioside. The invention also provides the composite sweetener obtained by mixing Rebaudioside B and stevioside. Without any artificially synthesized component and energy component, the composite sweetener keeps the pure natural and energy-free characteristics.

Description

technical field [0001] The invention relates to a compound sweetener, a preparation method and a method for enhancing the sweetness of the natural sweetener stevioside, belonging to the field of food chemical industry. Background technique [0002] Steviol glycosides are a kind of stevia ( Stevia rebaudiana Bertoni) is a high-sweet, low-calorie natural health-care sweetener extracted from the leaves and stems of Bertoni. It mainly contains eight different sweet ingredients: Stevioside (Stevioside); Rebaudioside (Rebaudioside) A, B, C , D, E, F and Dulcoside A (Dulcoside A). In traditional steviol glycoside products, 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 It accounts for 2% of the total glycosides, and the content of other components is very small. At present, high-purity stevioside (>95%, w / w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/10A23L27/88
Inventor 秦岭华君寇彦杰许庆
Owner 成都华高瑞甜科技有限公司
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