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Production method and application of stevioside

A production method, the technology of stevioside, applied in the direction of application, sugar derivatives, sugar derivatives, etc., can solve the problems of affecting the taste of spicy preserved fruit, easy peeling of chili powder, skin irritation, etc., to reduce production procedures and improve purity , Conducive to the effect of mechanical packaging

Inactive Publication Date: 2018-11-06
中宝(福建)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the spicy preserved fruit is realized by attaching chili powder on the surface, the chili powder on the surface is very easy to fall off during the transmission process, which seriously affects the mouthfeel of the spicy preserved fruit. The process of eating the spicy preserved fruit will cause certain irritation to the skin, causing symptoms such as redness, swelling and pain

Method used

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  • Production method and application of stevioside
  • Production method and application of stevioside

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A preparation method of vacuum candied strawberry preserves, comprising the following steps:

[0055] (1) Cleaning: Wash the strawberries in 40°C salt water for 2 minutes, soak them in VC solution for 5 minutes, and dry the surface moisture to obtain the treated strawberries. Sodium solution, the mass percent of VC in the VC solution is 0.5%;

[0056] (2) Make ginger powder: wash the ginger and add water to grind it together into ginger slurry, send the ginger slurry into a freeze dryer for freeze-drying, and carry out ultrafine pulverization after drying to obtain ginger powder, described ginger and water By weight: 5 parts of ginger, 90 parts of water;

[0057] (3) Vacuum sugaring: the sugaring solution is formed according to the following proportions by weight: 1 part of ginger powder prepared in step (2), 0.1 part of xylitol, 1 part of stevioside, 0.1 part of salt, and 85 parts of water; Put the above-mentioned sugaring solution and the processed strawberries obta...

Embodiment 2

[0063] A preparation method of vacuum candied strawberry preserves, comprising the following steps:

[0064] (1) Cleaning: Wash the strawberries in 42°C salt water for 3 minutes, soak them in VC solution for 30 minutes, and dry the surface moisture to obtain the treated strawberries. The salt water adopts 6% edible sodium chloride solution, the mass percent of VC in the VC solution is 0.8%;

[0065] (2) Make ginger powder: wash the ginger and add water to grind it together into ginger slurry, send the ginger slurry into a freeze dryer for freeze-drying, and carry out ultrafine pulverization after drying to obtain ginger powder, described ginger and water By weight: 12 parts of ginger, 85 parts of water;

[0066] (3) Vacuum sugaring: the sugaring solution is formed according to the following proportions by weight: 8 parts of ginger powder, 5 parts of xylitol, 3 parts of stevioside, 0.7 parts of salt, and 80 parts of water prepared in step (2); Put the above-mentioned sugaring...

Embodiment 3

[0072] A preparation method of vacuum candied strawberry preserves, except that the temperature of brine in the step (1) is 45°C, the brine adopts an edible sodium chloride solution with a mass percent concentration of 8%, and the mass percent of VC in the VC solution is Ginger and water in the described step (2) are by weight ratio: 15 parts of ginger, 80 parts of water; In the described step (3), the candied solution forms by following weight ratio: step (2 ) 10 parts of ginger powder, 10 parts of xylitol, 5 parts of stevioside, 1 part of salt, 75 parts of water, the above-mentioned sugar solution and the processed strawberry obtained in step (1) are put into a vacuum sugar tank Among them, the mass ratio of the sugaring solution to the strawberry is 6:1, the vacuum degree is 0.08Mpa, the temperature is 65°C, and the sugaring time is 6 hours; Candied strawberry fruit is put into airtight container except 8 hours, and other is identical with embodiment 2.

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Abstract

The invention relates to a production method and application of stevioside. The method comprises the following steps of a, crushing sugar stevia leaves, adding an ethanol and acetic acid mixed solution of which the weight is 13-17 times of that of the sugar stevia leaves, and in which the mass concentration of ethanol is 69-71% and the mass concentration of acetic acid is 1.4-1.6%, performing infiltration, and after 5-7 hours, concentrating leachate so as to obtain a concentrated solution; and b, performing column chromatography, eluting, decoloring, concentrating and crystallizing on the concentrated solution obtained in the step a, so as to obtain a stevioside product. The prepared stevioside is applied to making of candied fruits. According to the production method of the stevioside, the production cycle can be shortened, the pollution can be reduced, the yield can be increased, the fixed asset investment can be reduced, the investment of raw materials and auxiliary materials can besaved, the production cost can be reduced, the technology is simple, and the labor intensity can be alleviated. The stevioside is applied to the candied fruits, so that the defect that conventional sugaring raw materials are unhealthy to people, can be overcome.

Description

Technical field: [0001] The invention relates to the field of additive production, in particular to a production method of stevioside. Background technique: [0002] Stevioside, commonly known as stevioside, is the sweet component in stevia rebaudiana, which is distributed in the stems and roots of the leaves of stevia rebaudiana, but the content is the highest in the leaves. Stevioside is a mixture of 8 glycosides composed of the same diterpene ligands. Eight different sweet components were isolated from stevia leaf extract: stevioside; rebaudioside A, B, C, D, E; dulcoside A, B, among which, the sweetness of stevioside is 300 times that of sucrose, rebaudioside A, the highest sweetness is 450 times that of sucrose. Stevioside is resistant to high temperatures and has good stability. It is not a fermentable sugar. It is not only harmless to the human body after consumption, but also beneficial to the regulation of blood sugar, and has an auxiliary therapeutic effect on ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/48C07H15/256C07H1/08
CPCA23G3/42A23G3/48C07H1/08C07H15/256
Inventor 陈军辉
Owner 中宝(福建)食品科技有限公司
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