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Method for producing total glycoside 80% enzymes for improving stevioside taste quality

A technology of stevioside and total glycosides, which is applied in the field of 80% total glycosides to improve the taste of stevioside, which can solve the problems of bitterness after stevioside products, and achieve the effect of improving the taste

Inactive Publication Date: 2015-03-04
QUFU SHENGREN PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the rebaudioside A glycoside content is purified to more than 98%, there is still a post-bitter taste, so increasing the rebaudioside A glycoside content alone cannot solve the problem of the post-bitter taste of stevioside products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: the specific embodiment of the present invention is: the production method step of described total glucoside 80% enzyme improving stevioside taste quality is:

[0014] (1) Dissolution: Add a certain amount of 10 kg of water to the reaction tank, raise the temperature to 55 degrees, and then add 1 kg of maltodextrin to prepare a maltodextrin solution;

[0015] (2) Stirring: Add 1.5 kg of stevioside to the prepared maltodextrin solution, start stirring and raise the temperature, control the temperature at 65 degrees, stir for 60 minutes until the stevioside is completely dissolved, and generate a homogeneous mixture;

[0016] (3) Adjust pH, add cyclodextrin glucosyltransferase, adjust temperature: adjust pH value to 6.5, add cyclodextrin glucosyltransferase, add 15ml cyclodextrin glucosyltransferase, adjust temperature at 65 degrees, keep warm for 6 hours , to make enzymatically modified stevioside;

[0017] (4) Inactivation and filtration: Heat the solutio...

Embodiment 2

[0020] Embodiment 2: the specific embodiment of the present invention is: the production method step of described total glucoside 80% enzyme improving stevioside taste quality is:

[0021] (1) Dissolution: add a certain amount of 10 kg of water to the reaction tank, raise the temperature to 58 degrees, and then add 1 kg of maltodextrin to prepare a maltodextrin solution;

[0022] (2) Stirring: Add 1.5 kg stevioside to the prepared maltodextrin solution, start stirring and raise the temperature, control the temperature at 68 degrees, stir for 65 minutes until all steviosides are dissolved, and generate a homogeneous mixture;

[0023] 3) Adjust pH, add cyclodextrin glucosyltransferase, adjust temperature: adjust pH value to 6.8, add cyclodextrin glucosyltransferase, add 30ml cyclodextrin glucosyltransferase, adjust temperature at 68 degrees, keep warm for 7 hours, Made into enzymatically modified stevioside;

[0024] (4) Inactivation and filtration: Heat the solution to 100°C a...

Embodiment 3

[0027] Embodiment 3: the specific embodiment of the present invention is: the production method step of described total glucoside 80% enzyme improving stevioside taste quality is:

[0028] (1) Dissolution: Add a certain amount of 10 kg of water to the reaction tank, raise the temperature to 60 degrees, and then add 1 kg of maltodextrin to prepare a maltodextrin solution;

[0029] (2) Stirring: Add 1.5 kg of stevioside to the prepared maltodextrin solution, start stirring and raise the temperature, control the temperature at 70 degrees, stir for 70 minutes until all the stevioside is dissolved, and generate a homogeneous mixture;

[0030] 3) Adjust PH, add cyclodextrin glucosyltransferase, adjust temperature: adjust pH value to 7, add cyclodextrin glucosyltransferase, add 40ml cyclodextrin glucosyltransferase, adjust temperature at 70 degrees, keep warm for 9 hours, Made into enzymatically modified stevioside;

[0031] (4) Inactivation and filtration: Heat the solution to 100°...

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PUM

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Abstract

The invention relates to a method for producing total glycoside 80% enzymes for improving the stevioside taste quality. The method includes the following steps: dissolving, stirring, pH value adjusting, adding of cyclodextrin glucosyltransferase, temperature adjusting, inactivating, filtering, adsorbing, water washing, alcohol washing, concentrating and atomizing drying. The method has the beneficial effects that molecular structures of stevioside are modified through the effect of the enzymes; the aim of improving the stevioside taste is achieved; peculiar smells are removed from obtained stevioside derivatives to obtain high-sweetness and low-heating-value natural sweetening agents; and the glucoside content of the product can reach more than 80%.

Description

technical field [0001] The invention belongs to the technical field of stevioside production technology, and more specifically relates to a production method for improving the taste and quality of stevioside with 80% enzymes of total glycosides. Background technique [0002] Stevioside is a mixture of diterpene glycosides containing 8 components extracted from the leaves of stevia rebaudiana. It is a natural and powerful sweetener with a sweetness 200 to 350 times that of sucrose. The content of various components of stevia is , taste and sweetness are different, among which the content of stevioside, rebaudioside A and rebaudioside C is relatively high, accounting for more than 90% in total. Rebaudioside A has a high sweetness and is similar to sucrose in sweetness. It is an ideal sweetness component, while stevioside and rebaudioside C account for about 40-70% of stevioside, and both have certain Bitterness and unpleasant aftertaste seriously affect the taste quality of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/56
Inventor 张来旺来雨强
Owner QUFU SHENGREN PHARMA CO LTD
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