Novel stevioside production process for reducing melanogenesis in process of soaking stevia rebaudian

Abstract

The invention relates to a novel method for producing stevioside. The method comprises the following steps: soaking stevia rebaudian by using citric acid or an aqueous solution of other reducing agents with similar effects of that of the citric acid, soaking for four times, mixing a leaching solution, filtering to remove macromolecular impurities by using an ultrafiltration membrane, removing small molecular weight impurities by virtue of a nanofiltration membrane, concentrating to obtain a concentrated solution, and performing adsorbing, desorbing, desalting and discoloring steps on the concentrated solution by virtue of a multifunctional simulated moving bed separation system; removing alcohol in liquid glucose flowing out of the simulated moving bed by virtue of the nanofiltration membrane, concentrating again, and performing spray drying on the concentrated solution, thereby obtaining high-purity white stevioside powder; and regulating the pH value of the leached stevia rebaudian residues, and extracting chlorogenic acid by taking the leached stevia rebaudian residues as raw materials. According to the method, a redox reaction between polyphenol oxidase and polyphenol substances in the stevia rebaudian can be effectively inhibited, so that the generation of black substances is avoided, the leaching rate of the stevioside is improved, the subsequent workload of removing pigments is greatly reduced, and the whole production method is short in route, low in energy consumption and slight in pollution.

Description

technical field [0001] The invention belongs to the fields of bioengineering and novel sweeteners, and in particular relates to a simple and environmentally friendly new production process of stevioside. Background technique [0002] Stevia is a new type of natural sweetener extracted from stevia leaves, a herb of Compositae, and South America has used stevia as a medicinal herb and sugar substitute for hundreds of years. It has the characteristics of high sweetness and low calorie. Its sweetness is 200-300 times that of sucrose, and its calorific value is only 1 / 300 of that of sucrose. Information from the international sweetener industry shows that stevia has been widely used in food production in Asia, South America and the United States. China is one of the major producers of stevia in the world. [0003] Among the nine sweet components of stevioside, the relative content of stevioside (ST), rebaudioside A (RA) and rebaudioside C (RC) is relatively high, accounting for...

AI Technical Summary

Problems solved by technology

[0004] In the traditional production process of stevioside, the color of the extract obtained by soaking stevia leaves in water is dark brown, which puts a lot of pressure on the subsequent decolorization process

At the same time, the whole production process route is long, energy consumption is high, and pollution is large