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Stevia rebaudiana table sugar and preparation method thereof

A technology of stevioside and stevioside, which is applied in food preparation, food science, application, etc., and can solve problems affecting the taste and quality of stevioside

Active Publication Date: 2015-12-16
HEILONGJIANG LAND RECLAMATION HUIJU HAILIN STEVIOSIDE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

St has the highest content in stevia, and has one less glucose group than RA at its C13 position; but the bitterness and astringency will seriously affect the taste quality of stevia

Method used

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  • Stevia rebaudiana table sugar and preparation method thereof
  • Stevia rebaudiana table sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 Preparation of enzyme transfer stevioside RGF of the present invention

[0021] (1) Stevioside with rebaudiosideA content of 90-98% is mixed with auxiliary materials according to the ratio of mass ratio 1.0:1.5~2.0, and the auxiliary materials are selected from at least one of starch, dextrin, glucose and oligosaccharides, adding After the pure water is dissolved, the Brix is ​​20 degrees;

[0022] (2) Adjust the pH value to 5.5, the temperature is 78°C, and the compound enzyme is stirred for 36 hours. The compound enzyme is obtained by mixing equal amounts of glucosidase and amylase, and the addition amount of glucosidase and amylase is stevia 1 / 400 of the total mass of glycosides and excipients, heated up at 95°C for 30 minutes, then cooled to 60°C, filtered, concentrated under negative pressure, and spray-dried under pressure.

[0023] The obtained enzymatically transferred stevioside RGF was analyzed for sweetness intensity, and the results are shown i...

Embodiment 2

[0028] The preparation of embodiment 2 table stevioside of the present invention

[0029] Percentage by weight of each component: enzymatic transfer stevioside RGF3%, erythritol 97%;

[0030] Take 3 grams of enzyme-transferred stevioside RGF, and another 97 grams of food-grade erythritol, add enzyme-transferred stevioside RGF and erythritol into a mixer, mix well, and measure and pack in an automatic packaging machine. 2.0 grams per pack.

Embodiment 3

[0031] The preparation of embodiment 3 table stevioside of the present invention

[0032] Percentage by weight of each component: enzymatically transferred stevioside RGF 2%, erythritol 98%;

[0033] Take 2 grams of enzyme-transferred stevioside RGF, and another 98 grams of food-grade erythritol, add enzyme-transferred stevioside RGF and erythritol into a mixer, mix well, and measure and pack in an automatic packaging machine. 2.0 grams per pack.

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Abstract

The invention relates to a stevia rebaudiana table sugar and a preparation method thereof, belonging to the field of food processing. The stevia rebaudiana table sugar comprises, by weight, 2 to 4% of enzyme-transferred rebaudioside RGF and 96 to 98% of erythritol, wherein the enzyme-transferred rebaudioside RGF is a product of bio-enzyme transformation of rebaudioside A3-97 glycoside. The stevia rebaudiana table sugar is not bitter in taste and has sweet taste identical to the sweet taste of cane sugar. The A3-97 glycoside is a product in which the content of rebaudioside A reaches more than 90 to 98%. The stevia rebaudiana table sugar provided by the invention has the advantage of soft taste and can be added into milk, coffee, soybean milk, sweet tea, a variety of beverages and breakfast foodstuffs like congees. Meanwhile, the components of the stevia rebaudiana table sugar are purely natural plant extracts, so the stevia rebaudiana table sugar has the characteristics of no bitter taste, low heat, low calorie value and no toxic and side effects.

Description

technical field [0001] The invention relates to stevia table sugar and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Stevia is a new type of natural sweetener extracted from the herb Stevia rebaudiana of Compositae. It has the characteristics of high sweetness and low calorie. Its sweetness is 200-350 times that of sucrose, and its calorific value is only 1 / 300 of that of sucrose. It has been proved by a large number of drug experiments that stevioside has no toxic side effects, no carcinogens, and is safe to eat Regular consumption can prevent high blood pressure, diabetes, obesity, heart disease, dental caries and other diseases. It is an ideal sweetener that can replace sucrose. Stevioside can be widely used in food, beverage, medicine, daily chemical industry, brewing, cosmetics and other industries, and can save 70% of the cost compared with the application of sucrose. Stevia sugar has pure white color, suitable...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
CPCA23V2002/00A23V2250/262A23V2250/6402
Inventor 彭焕亮
Owner HEILONGJIANG LAND RECLAMATION HUIJU HAILIN STEVIOSIDE CO LTD
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