Sugar substitute for improving sweetness of rubusoside and preparation method of sugar substitute

Abstract

The invention relates to a sugar substitute for improving the sweetness of rubusoside. The sugar substitute is prepared from the following components in percentage by mass: 0.15 to 4.5 weight percent of rubusoside, 0.01 to 0.3 weight percent of sweet tea polyphenol and 95.0 to 99.8 weight percent of psicose. The color is pure white, and the character is powder or particles; the sweetness is 1-15 times that of cane sugar; and the sweet lasting time is less than or equal to 10 seconds. The sugar substitute capable of improving the sweetness of the rubusoside is obtained by compounding a rubusoside high-power sweetening agent and psicose and then performing boiling granulation, the rubusoside high-power sweetening agent is obtained by enabling a rubusoside product aqueous solution to pass through pigment-removing adsorption macroporous resin and acid-removing phenol macroporous adsorption resin in sequence, concentrating effluent, and performing low-temperature crystallization and filtration. The rubusoside tannin is obtained by refining with small-hole reversed-phase gel and comprises the following components in percentage by mass: 85-95 wt% of rubusoside, 4-9 wt% of sweet tea polyphenol, 0.4-1.0 wt% of tannin and less than or equal to 0.5 wt% of pigment. The rubusoside sugar substitute obtained by the invention has fresh and cool taste like cane sugar, pure sweet taste, no bitter taste and good taste, and is basically the same as cane sugar.

Description

technical field [0001] The invention relates to the technical field of plant extraction and separation and the field of sweetener compounding, in particular to a sugar substitute for improving the sweetness performance of rubusoside and a preparation method thereof. Background technique [0002] The present invention mainly relates to rubusoside and allulose. [0003] 1. Rubusoside [0004] Rubus is prepared from the leaves of Rubus genus Rubus in the family Rosaceae, including sweet tea, Guangxi sweet tea, and Shunhuangshan sweet tea, through a series of extraction and separation steps. [0005] Commercially available rubusosides mainly include: (1) R70-80 rubusosides. The main process is crushing, extraction, filtration, chromatography, decolorization, concentration, drying, etc., wherein the content of rubusoside is 70-80%, and it is yellow-green to off-white powder; (2) R80-90 rubusoside. The main process is crushing, extraction, filtration, chromatography, membrane s...

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned specifications of rubusoside all have certain defects: (1) R70-80 rubusoside: 1% aqueous solution is in a turbid state, or has obvious post-sedimentation phenomenon, which limits the application in beverages and other end products that require clarity ;Although it has been separated and purified, it still has obvious herbal flavor, and the smell is not easy to accept; the bitter taste is obvious, and the bitter taste is obvious at the entrance, and the duration is about 15 seconds; the sweetness is not saturated, and it has obvious long-lasting sweetness , its sweetness lasts for about 30 seconds; its sweetness is high, about 165 times that of sucrose; (2) R80~90 rubusoside: 1% aqueous solution is relatively clear and transparent, slightly turbid, and has post-precipitation phenomenon, which limits its use in beverages, etc. Application in end products that require clarity; after separation and purification, the herbal taste is light and the smell is acceptable; the bitterness is obvious, and the bitterness is felt immediately after the entrance, and the duration is about 15 seconds; the sweetness is not saturated, with Obvious long-lasting sweetness, the sweetness lasts about 30 seconds; the sweetness is high, about 189 times that of sucrose; (3) R90~99 rubusoside: 1% aqueous solution is clear and transparent, no turbidity, no after-precipitation phenomenon; Separation and purification, no herbal smell, the smell is acceptable; the bitterness and astringency are still obvious, and the bitterness and astringency can be felt immediately after the entrance, and the duration is about 15 seconds; the sweetness is not saturated, with obvious long-lasting sweetness, and the sweetness lasts for about 30 seconds seconds; high sweetness, about 210 times that of sucrose

According to the inventor's many years of scientific research and practical experience, the bitterness and astringency of low-content rubusoside are very obvious, and the medicinal taste is strong. When the content of rubusoside is only about 10%, the sweetness multiple and taste of the sweetener obtained under the condition of adding 0.2% Far inferior to sucrose; even 99% rubusoside, as mentioned above, still has obvious bitter taste, and it still has obvious bad taste after simple compounding

The above-mentioned sweet tea extracts are simply compounded to obtain sweeteners. The results show that although rubusoside has been developed for many years, compound sweeteners based on rubusoside have not yet formed a huge industry, and have not opened up the domestic market like mogroside. In foreign markets, simple compounding cannot completely dilute or cover up the bitterness and astringency, and cannot fundamentally solve the sweetness performance of rubusoside

[0029] The above technologies and compounding methods for improving the taste and taste of rubusoside are not very ideal, and the specific manifestations are: (1) even if the purity of rubusoside is as high as 99%, it is still not the best taste and mouthfeel among all varieties of rubusoside. The glycosides accompanied by the phenolic acids and pigments originally stored in sweet tea leaves have a greater impact on the taste and mouthfeel of rubusoside; (2) the chemical exchange adsorption of ion exchange resins is used as the key to separation and purification, and foreign substances are introduced, and the final product There are residues, no corresponding removal steps or incomplete desalination, which also affects the taste and texture of rubusoside and the clarity of the product; (3) using broad-spectrum macroporous adsorption resin as the key to separation and purification, rubusoside and phenolic acids, pigments, bitterness (4) There is no technology to adjust the relative ratio of rubusoside, phenolic acid and pigment, and it is impossible to maintain the main components of rubusoside. The ingredients are in the best ratio and make the overall effect reach the best taste and taste; (5) the compounding with erythritol is only a simple ratio, which fails to solve the taste and taste of rubusoside from the material basis, as well as various The components are interrelated, and the sweetness of rubusoside cannot be completely improved, and the taste and mouthfeel are lacking

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