91 results about "Stevia Leaf" patented technology

The invention relates to a production technology of high-purity stevioside. The technology is characterized in comprising the steps of: an extraction step, a flocculation step, a membrane filtration step, an adsorptive separation step, a reverse osmosis concentration step, a desalting and de-coloring step, and a recrystallization step. The technology provided by the invention has advantages that: the stevioside is a completely safe foodstuff additive with no toxicity, no side effect, no teratogenic effect, no mutagenic effect, no carcinogenic effect, refreshing taste, good taste, high purity, and high sweetness. Therefore, requirements of people can be satisfied. During a production process of stevioside, no chemical method or chemical raw material is adopted, and no pollutant is discharged. A small amount of waste residual can be comprehensively used as a bio-fertilizer. Stevia leaf is a good organic fertilizer rich in organics, and can be used for improving and fertilizing soil. Therefore, a waste pollution problem is solved from the source.

Various embodiments of the present technology provide compositions and methods for a sweetener composition comprising stevia leaf extract, stevia glycosides, and / or Luo Han Guo fruit extract. The sweetener composition provides enhanced taste and / or flavor properties as compared to other non-caloric or low-caloric sweeteners. The sweetener composition has a reduced aftertaste relative to stevia leaf extract and / or purified steviol glycoside. The sweetener composition may be formulated into any edible sweetened substances.

The invention relates to a preparation method of a vernonia amygdalina Del. leaf tea beverage, and belongs to the technical field of beverages with health-care functions. The method mainly comprises the following steps: carrying out mixed crushing on camellia oleifera Abel. leaves, vernonia amygdalina Del. leaf and stevia leaf, adding soda water, and conducting ultrasonic-assisted decocting; chopping raw ginger, adding water with the weight being 10 times the weight of the ginger, conducting ultrasonic-assisted decocting, and subjecting the decocted ginger juice to rotary evaporation until thevolume decreases by half of original volume so as to obtain a ginger juice concentrate; pulverizing green tea, conducting sieving with a 60-mesh sieve, adding water with the weight being 15 times theweight of the sieved green tea for decocting, conducting suction filtration, and collecting supernatant as a green tea solution; combining an extractive solution, the ginger juice concentrate and thegreen tea solution, stirring and uniformly mixing so as to obtain a mixed solution; and subjecting the mixed solution to sterilization and filling so as to obtain the vernonia amygdalina Del. leaf tea beverage. The tea beverage prepared by the method does not add any food additive such as preservative, color matching agent, flavoring agent in addition to the own components of the product, and hasthe advantages of being natural in taste, clear in color, good in acceptability, free from side effects and fragrant in flavor.

The present invention relates to a rebaud stevia leaf oral care toothpaste, which is characterized in that whole leaf powder of rebaud stevia leaf, licorice root, giant gecko, cape jasmine, sharpleaf galangal fruit, angelica archang lica, fortune's eupatorium herb, heartleaf houttuynia herb, dandelion, a cirsium japonicum extract, VC, refined salt (sodium chloride), calcium hydrogen phosphate, sodium monoflurophosphate, and the like are mixed to prepare the toothpaste, and the toothpaste is bottled to obtain the product.

The invention belongs to the technical field of food processing, and provides instant fermented quinoa porridge and a preparation method thereof so as to solve the problem of inconvenient eating of quinoa as a healthy whole-nutrient food. The instant fermented quinoa porridge is prepared by the following steps: mixing steamed sprouted quinoa, a stevia leaf extract, saccharomyces cerevisiae, normal-temperature plain boiled water and white sugar at weight ratio of 100 to 15 to 0.5 to 5 to 2; and then, carrying out fermentation with temperature controlled at 23-27 DEG C for 24-30 hours. The prepared instant fermented quinoa porridge is convenient to eat, balanced in nutrients, good in taste, and capable of clearing away heat and relieving summer-heat. The instant fermented quinoa porridge isalso suitable for people with hypertension, hyperglycemia, hyperlipidemia, obesity, diabetes and the like to eat, and is especially suitable for middle aged and elderly people as well as young children. The preparation method of the instant fermented quinoa porridge solves the problems of inconsistent taste and liable pollution of traditional preparation method. Grassy smell of the stevia leaf juice is eliminated by performing fermentation; moreover, the fermented stevia leaf juice is endowed with refreshing taste due to weak acids produced by the fermentation. In addition, selenium-enriched,chromium-enriched or selenium-and-chromium-enriched saccharomyces cerevisiae is utilized, so that the instant fermented quinoa porridge is capable of supplementing the trace elements selenium and chromium, treating Keshan disease and Kaschin-Beck disease, and preventing cell aging.