398 results about "Steviolmonoside" patented technology

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Recombinant microorganisms, plants, and plant cells are disclosed that have been engineered to express novel recombinant genes encoding steviol biosynthetic enzymes and UDP-glycosyltransferases (UGTs). Such microorganisms, plants, or plant cells can produce steviol or steviol glycosides, e.g., rubusoside or Rebaudioside A, which can be used as natural sweeteners in food products and dietary supplements.

Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebausoside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).

The invention relates to a stachyose probiotics solid beverage which changes nutritional properties of food and comprises the following components by weight percent: 5-20 percent of stachyose, 2-10 percent of bifidobacterium powder, 2-10 percent of lactobacillus acidophilus powder, 3-8 percent of whey protein powder, 5-15 percent of milk powder, 10-40 percent of grain puffing powder, 5-15 percent of steviol glycoside, 5-15 percent of maltodextrin, 5-15 percent of citric acid and 0.5-2 percent of edible essence, wherein the sum of weight percentage of all the components is 100%. The stachyose probiotics solid beverage adopts natural raw materials, is scientific in formulation, nutritionally balanced, unique in flavor, and sweet and sour, and palatable in taste, not only is beneficial to intestinal health, but also has the health functions of improving immunity of the organisms, delaying senescence, inhibiting tumor and regulating blood lipids, and is convenient to carry and brew.

The invention relates to a method for preparing rubusoside by catalytically hydrolyzing stevioside with beta-galactosidase, belonging to the technical field of biosynthesis of organic compounds. In the invention, beta-galactosidase is utilized to selectively and catalytically hydrolyzing stevioside obtained from stevia so as to prepare the rubusoside. Thus, the invention has the advantages of high conversion rate, high speed, high selectivity, simple separation and clearing process and the like. The invention provides a new efficient and environment-friendly method for preparing rubusoside.

The invention relates to a method for preparing high-purity stevioside rebaudioside RC, and belongs to the technical field of food additives. In the method, stevioside is used as a raw material, rebaudioside RC content in the raw material is about between 3 and 15 percent, and recrystallization technology and column chromatography technology are combined. The method comprises the following steps of: performing recrystallization by dissolving the stevioside which serves as the raw material in methanol; stirring and crystallizing at the temperature of 4 DEG C for 24 to 48 hours; recovering a solvent from crystallization mother liquor under reduced pressure to obtain a concentrate; performing silica gel column chromatography on the concentrate under the conditions that a stationary phase is silica gel with particle size of between 200 and 300 meshes, the weight of the silica gel mixed with a sample is 2.5 times that of the concentrate and the mass of pure silica gel is 20 to 50 times that of the concentrate; performing elution by using a mixed solvent system of trichloromethane and ethanol in the ratio of 2 to 1 or dichloromethane and ethanol in the ratio of 2 to 1, wherein water content in the ethanol is 2 to 10 percent; and collecting rebaudioside RC-containing main section eluent, mixing, concentrating, drying, detecting and packaging. By the method, a rebaudioside C product with purity of more than 95 percent can be obtained; and the method has a simple process and is suitable for large-scale industrial production.

The invention relates to a solid beverage having an assisted blood glucose lowering function, and a preparation method thereof, wherein the main function components are three or more than three materials selected from kelp or a kelp extract, potassium alginate (low molecular weight potassium alginate), common yam rhizome or a common yam rhizome extract, Chinese wolfberry or a Chinese wolfberry extract, radix puerariae or a radix puerariae extract, mulberry leaf or a mulberry leaf extract, a polygonatum odoratum extract, a bitter gourd extract, the leaf of cyclocarya paliurus and corn stigma, the auxiliary materials comprise one or more than one materials selected from inulin, resistant dextrin, bean powder, tea powder, pumpkin powder, soybean protein powder, barley leaf powder, oat fiber powder, konjac powder and citrus fiber powder, and the flavoring agent is one or a plurality of materials selected from stevioside, xylitol, fructo oligosaccharide, isomaltitol, sucralose, trehalose, matcha powder, and fruit and vegetable powder. The preparation method comprises: 1, crushing, and screening; 2, weighing; 3, carrying out mixing stirring, or carrying out stirring mixing and granulation; and 4, packaging. The solid beverage of the present invention has advantages of significant blood glucose lowering effect, good safety, and no side effect.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

The invention relates to a method for producing stevioside compounds by using microorganisms. According to the present invention, the key enzymes for heterologous biosynthesis of the stevioside compounds are disclosed in the first time, wherein the applied enzymes comprise GGPPS, one selected from a CDPS and KS mixture and CPS / KS, KO, CPR, kaurenoic acid-13alpha-hydroxylase, UGT85C2 glycosyltransferase and UGTB1 / IBGT glycosyltransferase, and further optionally comprise UGT74G1 glycosyltransferase and / or UGT76G1 glycosyltransferase so as to carry out heterologous biosynthesis of the stevioside compounds.

The invention provides a method for producing non-bitter and tasty stevioside powder. It is determined that the bitter taste of stevioside is mainly caused from aglycone part. The invention includes the aglycone physically in extracted and condensed stevioside solution, then continues condensation, crystallization, drying and granule production. The invention is characterized by maintained sweetness, no damage to original atom structure, simple process and low cost.

The invention provides a process of producing Rubusoside from steviol glycosides of Stevia rebaudiana plant. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside is useful as in combination with other caloric and non-caloric sweeteners as well as non-caloric sweetener in various food and beverage compositions. The high purity rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

The invention discloses a method for processing stevioside-rich stevia rebaudianum tea, and belongs to the technical field of agricultural product processing. The method is characterized by comprising the following steps of: spreading fresh stevia rebaudianum leaves, removing green, kneading and drying. The high-stevioside-rich stevia rebaudianum tea with pleasant fragrance and mellow taste is made by using the method; and compared with the stevia rebaudianum leaves unprocessed by the method, the stevia rebaudianum leaves processed by the method have relative airing rates of stevioside, rebaudioside and total glucoside of the stevia rebaudianum tea of respectively higher than 42.40 percent, 31.21 percent and 32.71 percent. The processing method is simple, convenient, feasible, economic and practical, can remarkably improve the stevioside content of the stevia rebaudianum tea, and has good sensory quality.

The invention provides natural biological matrix filter rod particles and a preparation method and application thereof, and belongs to the technical field of tobacco processing. The natural biologicalmatrix filter rod particles comprise the following components in parts by mass: main components including 5-15 parts of a smoke sweetener, 4-10 parts of a smoke moistening agent, 2-5 parts of an antioxidant bacteriostatic agent, 0-3 parts of a particle film-forming agent, 1-3 parts of a smoke adsorbent and 0-3 parts of a particle structure enhancer, and auxiliary components including 0.005-0.01 parts of stevioside, 0.02-0.05 parts of sodium carboxymethyl cellulose, 0.005-0.02 parts of ethyl cellulose, 0-0.005 parts of polyethylene glycol and 0.005 parts of a combined food grade pigment. A particle formula is subjected to performance coordination and comprehensive optimization, and factors such as smoke release, adsorption and aroma enhancement release are considered, so that on the premise of ensuring the sufficient adsorption performance of the particles and reducing generation of harmful substances, the filter rod particles which have the proper mouth feel, smoke humidity, smoke temperature and aroma and facilitate production and processing are provided.

The invention relates to a glycosyltransferase mutant and application thereof. According to the mutant glycosyltransferase UGT76G1 disclosed by the invention, the catalytic activity, substrate specificity and / or substrate specificity of the mutant glycosyltransferase UGT76G1 are / is changed, and the mutation at a specific site can obviously promote the catalytic activity of 1, 3 glycosylation of asubstrate containing 1, 2-diglucosyl (sophorosyl); so that catalytic activity of 1, 3 glycosylation on the basis of a glucose monosaccharide substrate is obviously weakened. Meanwhile, the invention also discloses a series of mutants for weakening the catalytic activity of glycosyltransferase UGT76G1, and the accumulation of specific stevioside intermediates can be increased.

The invention discloses a preparation method for a solid drink. The solid drink is prepared from the following raw materials, by weight, 2-6 parts of fresh ginger, 2-6 parts of red dates, 0.5-1 part of ginseng, 0.05-0.5 part of dried orange peel, 0.5-2 parts of fructose, 0.5-3 parts of maltodextrin and 0.01-0.04 part of stevioside. The preparation method comprises steps: fresh ginger juicing is carried, red dates are subjected to drying, stir-frying and crushing, dried orange peel is subjected to drying and then crushing, supersonic wave extraction, condensation, centrifugation, spray drying, granulation are carried out. Through optimization of pretreatment technologies of the raw materials and combination with the ultrasonic extraction technology, effective constituents in the medicinal materials can be extracted furthest, loss of fragrance and special flavor caused by high temperature heat treatment can be avoided, original special flavors of ginger, dates, ginseng and dried orange peel are reserved well, the mouthfeel is unique, the technology is simple, and the cost is low.

The invention relates to an industrialized method for extracting chlorogenic acid and stevioside of stevia rebaudiana. The method has the main improvement points that firstly, stevia rebaudiana powderis extracted by a high-concentration alcohol solution; then, extraction liquid is adsorbed by polar adsorption resin subjected to hydroxyl modification; chlorogenic acid type substances are obtained;finally, glycoside resin is used for separation to obtain stevioside. The method provided by the invention has the advantages that the hydrolysis of isochlorogenic acid ingredients in the tevia rebaudiana can be prevented; the effective ingredient content and efficiencies of a stevia rebaudiana chlorogenic acid product can be ensured; the successful separation and extraction of the isochlorogenicacid are realized. The method can also realize the effective separation of the stevioside; the production efficiency is improved; the stevioside quality is improved.

The invention relates to cool sweet gloss oil, a preparation method and tipping paper for cigarettes. The cool and sweet gloss oil is prepared from the following components in percentage by weight: 2%-5% of a water-soluble polymer material, 0.01%-0.1% of stevioside, 0.01%-0.05% of acesulfame potassium, 0.3%-1% of a mint essence module and the balance of water. During production of the tipping paper, the cooling gloss oil is transferred to the surface of the tipping paper through an intaglio printing process, and then low-temperature drying is performed, so that sweet and fragrant substances can be tightly combined with the tipping paper, and the tipping paper is uniform in distribution and stable in property; and a compact polymer coating can be formed on the surface of the tipping paper,so that the barrier property of the tipping paper product to fragrant and sweet substances can be greatly improved; meanwhile, the situation of adhesion during cigarette twisting and packaging can beprevented. In the cool sweet gloss oil, release of the mint essence is relatively uniform and stable, and it is guaranteed that the cooling feeling of mint is consistent all the time when a cigaretteis smoked.

The invention discloses a Noni biscuit. The Noni biscuit is prepared from the following raw materials: low-gluten wheat flour, corn flour, sweet potato powder, dry yeast dough, sweet potato stem, spinach, golden camellia, sophora flower, gynostemma pentaphylla, samara oil, Noni, mulberry, natsu gumi, stevioside, edible salt and additives. According to the Noni biscuit disclosed by the invention, jam sandwich is prepared from the Noni and various traditional Chinese medicine components such as sealwort, the mulberry, the sophora flower and gingko, the Noni has unique flavor and high nutritive value after being fermented; the prepared biscuit has the advantages of attractive appearance, dedicate taste, comprehensive nutrition and a certain health-care efficacy; the nutrition additives are prepared by a method of cellaring raw materials in yellow rice wine underground, so that peculiar smell of herba houttuyniae is effectively removed, and nutritional components in silkworm chrysalis and fishbone are sufficiently released; burdock is sliced and immersed, so that the taste is more delicious.

The invention relates to a bitterness inhibitor, application, electronic atomized liquid and a preparation method thereof. The bitterness inhibitor comprises glucosyl stevioside, beta cyclodextrin anderythritol, and the mass ratio of the glucosyl stevioside to the beta cyclodextrin to the erythritol is (1-10): (2-20): (5-100). Glucosyl stevioside in the bitterness inhibitor is obtained in a way that the stevioside is glycosylated by through an enzymolysis method, and then beta-glucosyl conformation is converted into alpha-glucosyl through hydrolysis, transfer, cyclization and disproportionation effects, the number of glucosyl groups is increased, and the overall steviol is subjected to conformation change. The produced micro-cavity capsule structure can play a role in embedding and shielding bad fragrant substances, the embedding effect of beta-cyclodextrin and the sweet taste of erythritol are combined, the unpleasant feeling brought by bitter substances in the atomized liquid can beeffectively shielded, and the irritating feeling and the offensive odor feeling are reduced.

The invention discloses a corn stigma solid beverage and a preparation method thereof. The corn stigma solid beverage is prepared from the following raw materials in parts by weight: 10 to 60 parts of corn stigma extract, 10 to 60 parts of newtol and 10 to 60 parts of stevioside. The invention also discloses the preparation method of the corn stigma solid beverage. The corn stigma solid beverage provided by the invention has the functions of reducing blood glucose, reducing blood fat, diuresis and the like, and unique fragrant taste of corn is kept during dissolving.

The invention relates to a preparation method of lutein microcapsules and a lutein microcapsule instant beverage, and belongs to the field of foods. According to the lutein microcapsules, lutein is used as a core material, sodium caseinate is used as a wall material, the embedding rate of lutein in the microcapsules is as high as 97%, the dissolving speed of the microcapsules in water is 44 s, the quality of the microcapsules is good, raw materials are food-grade foods or are from foods, and are non-toxic and high in safety, the microcapsules can be eaten, and the digestibility and the absorptivity of the lutein microcapsules are better than those of natural lutein. According to the lutein microcapsule instant beverage disclosed by the invention, the lutein microcapsules, yellow corn grits and apricot kernels are used as main raw materials, and steviol glycoside is used as sweetening agent. The beverage is good in mouth feel, the content of main nutrient substances including zeaxanthin and lutein is also very high, only a small quantity of the beverage needs to be brewed every day, and the intake 10mg / day of the lutein by a healthy adult, suggested by WHO / FAO, can be met; and the beverage contains coarse food grains namely corn and a non-cane sugar sweetening agent, so that the beverage is the unique choice of health-care foods for middle-aged people, old people and patients suffering from diabetes.

The invention provides an edible low-calorie rare sugar sweetening agent composition. Specially, trehalose, erythritol, neohesperidin dihydrochalcone and steviol glycoside are compounded in a certainproportion, so that a sweetening agent composition being good in homogeneity, low in calorie, good in flavor and good in stability can be obtained. The sweetening agent composition has the characteristics of being pure in mouth feel and refreshing, and also has the efficacy of being low in calorie, balanced in blood sugar and high in stability, containing prebiotics, preventing dental caries, andthe like.

The invention discloses a poria cocos Chinese yam solid beverage and a preparation method thereof. The solid beverage is prepared from poria cocos powder, rhizoma dioscoreae powder, lily bulb powder,red date powder, Chinese wolfberry powder, hawthorn fruit powder, honeysuckle flower powder, glucose, maltodextrin, fructo-oligosaccharide, calcium gluconate, ferrous gluconate, zinc gluconate and stevioside. The preparation method comprises following steps: the poria cocos powder, the hawthorn powder and the like are prepared by adding water into poria cocos, hawthorn and other raw materials, boiling, filtering, concentrating, drying and crushing of a boiled soup are carried out; the raw materials are uniformly mixed in proportion, granulating by using 95% edible ethanol is carried out, and then fluidized drying and finishing are carried out to obtain granules. According to the poria cocos Chinese yam solid beverage, the raw materials are carefully selected and scientifically proportioned, the spleen and stomach of children are regulated, macroelements and microelements necessary for children are supplemented, and the beverage is balanced in nutrition and convenient to eat.

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

The invention discloses a preparation for improving anemia symptoms and a preparation method of the preparation, belonging to the technical field of blood protein polypeptides. The preparation for improving anemia symptoms comprises the following components in parts by weight: 3 to 10 parts of blood protein polypeptide powder, 3 to 10 parts of collagen peptide powder, 3 to 10 parts of red date extract, 0.1 to 0.3 part of taurine, 0.01 to 0.04 part of sucralose, 0.015 to 0.025 part of stevioside, 0.1 to 0.3 part of erythritol, 0.6 to 0.8 part of citric acid, 0.05 to 0.15 part of pectin, 0.15 to 0.18 part of edible essence, 0.1 to 0.2 part of ginseng powder and 0.1 to 0.2 part of donkey-hide gelatin peptide powder. The preparation is high in absorptivity, free of accumulation, high in safety and free of gastrointestinal irritation, and effectiveness and safety of the preparation are proved by rat experiments. The preparation can effectively improve anemia indexes for anemia, especially tumor-related anemia, and has a very remarkable erythropoiesis effect under the condition that a patient does not receive a hemopoietin promotion injection during a test taking period.

The invention discloses an orange-flavor vitamin C chewable tablet. The orange-flavor vitamin C chewable tablet is prepared from, by weight, 100-120 parts of vitamin C, 350-400 parts of xylitol, 650-700 parts of starch, 20-25 parts of povidone K30, 8-12 parts of stevioside, 0.5-1 part of sweet orange oil, 0.010-0.015 part of curcumine and 5-10 parts of magnesium stearate. A preparation method of the orange-flavor vitamin C chewable tablet includes the following steps that the curcumine, the stevioside and the vitamin C are evenly mixed according to an equivalent incremental method and then led into a groove-shaped mixing machine to be mixed for 30 minutes together with the xylitol and the starch, and the povidone K30 is prepared into a 15% aqueous solution binding agent; the mixture and the binding agent are evenly mixed and then made into wet particles, and the particles are screened after being dried; after the sweet orange oil is absorbed by fine powder, all the materials are placed into a three-dimensional motion mixing machine to be mixed, and the orange-flavor vitamin C chewable tablet can be obtained after the totally-blended particles are tableted. The orange-flavor vitamin C chewable tablet is unique in flavor, high in stability, high in safety, suitable for meeting the needs of people of different age groups, and capable of being transported and stored conveniently.

The invention provides sugar-free hard ice cream and a preparation method thereof. The sugar-free hard ice cream is prepared from the following components: 10-50 percent of whole milk, 2-15 percent ofskimmed milk, 2-10 percent of single cream, 5-20 percent of a sweetening agent and 0.5-3 percent of a stabilizing agent, wherein the sweetening agent is one or more of D-allulose, stevioside and erythritol, and the stevioside should be matched with the erythritol when being selected. The ice cream prefers to the combination of stevioside and erythritol to replace sucrose or fructose syrup and other reducing sugars.

The invention discloses a high-protein high-dietary-fiber fruit-vegetable meal replacement milk shake solid beverage and a preparation method thereof. The beverage consists of the following raw materials in parts by weight. 10-50 parts of skimmed milk powder, 1-30 parts of whey protein isolate, 5-30 parts of soybean protein isolate, 1-15 parts of collagen, 5-40 parts of dried fruits and vegetables, 1-30 parts of maltodextrin, 1-20 parts of konjaku flour, 1-15 parts of dietary fibers, 0-2.0 parts of phospholipid, 0-2.0 parts of tremella powder, 0-3.0 parts of a vitamin and mineral premix, 0-0.5part of sucralose, 0-0.5 part of glucosyl stevioside and the like. The high-protein high-dietary-fiber fruit-vegetable meal replacement milk shake solid beverage has the advantages of being convenient to eat, good in taste, scientific in formula, rich in nutrition and the like, can effectively supplement high-quality proteins, dietary fibers and the like, can enhance satiety, effectively reduce appetite and reduce energy intake so as to achieve the purposes of losing weight and controlling weight, and can scientifically provide balanced nutrition and effectively avoid influence on the healthcondition of a drinker at the same time.

The invention discloses coarse grain total-nutrient formula food for nephritic patients and relates to the field of healthcare food. The coarse grain total-nutrient formula food is prepared from the following components by mixing: whey protein, sweet potato starch, corn starch, wheat bran, traditional Chinese medicine powder, vitamin C, calcium gluconate, magnesium oxide, zinc gluconate, stevioside and edible essence. High-quality protein, fortification vitamin and trace elements are adopted in the food, and the traditional Chinese medicine powder is added to not only supplement a large amount of high-quality protein for the nephritic patients, and the traditional Chinese medicine powder, the fortification trace elements and the basic nutrition elements generate a synergistic effect according to the proportion of the food disclosed by the invention, thereby having good auxiliary curative effects on early nephropathy, acme nephropathy, nephritic syndrome, diabetic nephropathy, and the like, and the coarse grain total-nutrient formula food is suitable for early nephritic patients and people with potential nephropathy risk.