Steviol glycoside sweetening agent with good mouth feel and capable of reducing blood sugar

A steviol glycoside and hypoglycemic technology, which is applied in the direction of food ingredients as mouthfeel improvers, food ingredients as taste improvers, functions of food ingredients, etc., can solve the problems of application limitations, sweetener product lingering aftertaste, heavy aftertaste, etc. , to achieve the effects of improving liver function, strengthening medical and health care effects, and reducing aftertaste

Inactive Publication Date: 2015-11-18
BENGBU HUADONG BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the remaining steviol glycosides after extracting and purifying rebaudioside, stevioside is the main component with a relatively high content. It has the effects of clearing away heat, diuresis, regulating taste and acidity, and has the effect of l

Method used

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  • Steviol glycoside sweetening agent with good mouth feel and capable of reducing blood sugar
  • Steviol glycoside sweetening agent with good mouth feel and capable of reducing blood sugar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A good-tasting and hypoglycemic steviol glycoside sweetener. Its raw materials include 5 parts by weight of soybean oligosaccharides, 12 parts of fructooligosaccharides, 5 parts of erythritol, 15 parts of xylitol, and 5 parts of maltitol. 15 parts of thaumatin, 10 parts of modified stevioside, 50 parts of rebaudioside A, 2 parts of Salvia miltiorrhiza extract, 2 parts of astragalus polysaccharide, 1 part of Panax notoginseng extract, 4 parts of malt polysaccharide, 1 part of mulberry polysaccharide, 6 parts of Glycyrrhizin, 1 part of Platycodon grandiflorum polysaccharide;

[0027] Among them, the preparation method of modified stevioside is: dissolving sucrose and stevioside in a sodium dihydrogen phosphate-disodium hydrogen phosphate buffer with a concentration of 0.05 mol / l, wherein the pH of the buffer is 8 and adding sucrose invertase Mix well to obtain solution A, where the molar volume (mol / l) ratio of stevioside to buffer is 0.0015:1, the molar volume (mol / l) ratio...

Embodiment 2

[0031] A good-tasting and hypoglycemic steviol glycoside sweetener, whose raw materials by weight include: 10 parts of soybean oligosaccharides, 8 parts of fructooligosaccharides, 7 parts of erythritol, 5 parts of xylitol, and 10 parts of maltitol. 10 parts of thaumatin, 30 parts of modified stevioside, 30 parts of rebaudioside A, 3 parts of salvia miltiorrhiza extract, 1 part of astragalus polysaccharide, 3 parts of Panax notoginseng extract, 2 parts of malt polysaccharide, 2 parts of mulberry polysaccharide, 4 parts of Glycyrrhizin and 3 parts of Platycodon grandiflorum;

[0032] Among them, the preparation method of modified stevioside is: dissolving sucrose and stevioside in a sodium dihydrogen phosphate-disodium hydrogen phosphate buffer solution with a concentration of 0.07 mol / l, wherein the pH of the buffer solution is 6 and adding sucrose invertase Mix well to obtain solution A, where the molar volume (mol / l) ratio of stevioside to buffer is 0.002:1, the molar volume (mo...

Embodiment 3

[0036] A good-tasting and hypoglycemic steviol glycoside sweetener, whose raw materials by weight include: 9 parts of soybean oligosaccharides, 9 parts of fructooligosaccharides, 6.5 parts of erythritol, 8 parts of xylitol, and 8 parts of maltitol. Somatin 12 parts, modified stevioside 25 parts, rebaudioside A 35 parts, salvia miltiorrhiza extract 2.8 parts, astragalus polysaccharide 1.3 parts, panax notoginseng extract 2.5 parts, malt polysaccharide 2.5 parts, mulberry polysaccharide 1.8 parts, 4.5 parts of Glycyrrhizin, 2.5 parts of Platycodon grandiflorum polysaccharide;

[0037] Wherein, the preparation method of modified stevioside is: dissolving sucrose and stevioside in a sodium dihydrogen phosphate-disodium hydrogen phosphate buffer with a concentration of 0.065 mol / l, wherein the pH of the buffer is 6.5, adding sucrose invertase Mix well to obtain solution A, where the molar volume (mol / l) ratio of stevioside to buffer is 0.0019:1, the molar volume (mol / l) ratio of sucro...

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Abstract

The invention discloses a steviol glycoside sweetening agent with good mouth feel and capable of reducing blood sugar. The steviol glycoside sweetening agent comprises the following raw materials in parts by weight: 5-10 parts of soybean oligosaccharide, 8-12 parts of fructo-oligosaccharide, 5-7 parts of erythritol, 5-15 parts of xylitol, 5-10 parts of maltitol, 10-15 parts of thaumatin, 10-30 parts of modified stevioside, 30-50 parts of rebaudioside-A, 2-3 parts of a radix salviae miltiorrhizae extract, 1-2 parts of astragalus polysaccharide, 1-3 parts of an extract of divaricate velvetplant roots and rhizomes, 2-4 parts of malt polysaccharide, 1-2 parts of mulberry polysaccharide, 4-6 parts of glycyrrhizin and 1-3 parts of platycodon root polysaccharide. The preparation method of the modified stevioside comprises the following steps: dissolving the cane sugar and the stevioside in a buffer solution, adding cane sugar invertase, and uniformly mixing the cane sugar, the stevioside, the buffer solution and the cane sugar invertase so as to obtain a solution A; raising the temperature of the solution A, performing heat preservation, inactivating the solution A after the heat preservation, and refining the inactivated solution A so as to obtain the modified stevioside. The steviol glycoside sweetening agent disclosed by the invention is good in mouth feel, high in sweetness, free from after-bitterness, good in the effect of reducing blood sugar, and used for preventing dental caries.

Description

Technical field [0001] The invention relates to the technical field of sweeteners, in particular to a steviol glycoside sweetener with good taste and lowering blood sugar. Background technique [0002] Steviol glycoside is a kind of pure natural, high sweetness, low calorie food additive extracted from the leaves of Asteraceae herb Stevia. It is the third type of sugar source after sucrose and beet sugar. Its sweetness is 200-300 times that of sucrose, but its calories are only 1 / 300 of sucrose. Steviol glycosides are resistant to acid and alkali, have good thermal stability, and are non-fermentable. They can be stored for a long time in a solution with PH=3-9, and will not decompose in an environment up to 200°C. They can be widely used in food, beverages, wine making, and medicine. In almost all sugar fields. [0003] The main components of steviol glycosides are stevioside and rebaudioside A. Rebaudioside A is superior to other steviol glycosides in terms of sweetness, physic...

Claims

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Application Information

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IPC IPC(8): A23L1/236A23L1/09A23L27/30
CPCA23V2002/00A23V2200/132A23V2200/16A23V2200/328A23V2250/21A23V2250/266A23V2250/252A23V2250/262A23V2250/282A23V2250/606A23V2250/6416A23V2200/14A23V2250/6402
Inventor 邢飞邢伟张志华庞正银
Owner BENGBU HUADONG BIOLOGICAL TECH
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