Method for enzymatically modifying stevioside mother liquor sugar with immobilized biological enzyme

Abstract

The invention provides a method for enzymatically modifying stevioside mother liquor sugar with immobilized biological enzyme, belonging to the technical field of food additives. Bitter taste of the stevioside is always an important factor limiting the practical application of the stevioside, and, currently, a main method for solving the problem is to extract rebaudioside-A from the stevioside or perform enzymatic conversion to change the taste of the stevioside. In the method, the immobilized biological enzyme is adopted for enzymatically modifying the stevioside, and the method comprises the following steps of: immobilizing cyclodextrin glucanotransferase by adopting an embedding-crosslinking method; screening influencing factors in the process of enzymatic modification; recycling the biological enzyme after the enzymatic modification is completed; and spray-drying the enzymatically modified products. By the method, the prepared product has the enzymatic modification rate of more than 90 percent, the adverse aftertaste of the stevioside is effectively improved, the biological enzyme can be recycled, and the production cost is effectively reduced.

Description

technical field [0001] The invention belongs to the technical field of food additives. Background technique [0002] Among the steviol glycosides, stevioside A (RA) has high sweetness and no aftertaste, and its sweetness characteristics are similar to sucrose, so it is an ideal sweet component. 80% of stevia have a certain bitter taste and unpleasant aftertaste, which seriously affects the taste quality of stevia sugar. The stevioside after extracting RA still contains high sweetness, it is a pity to discard it, and the cost of producing RA will be greatly increased at the same time. Difficulty in purification technology of RA and high production cost are major technical problems restricting the rapid development of stevioside industry. At present, the quality of improved steviol glycosides is mainly enzymatic modification. This method does not introduce any chemical reagents, saves the complicated purification process, and is safe and reliable to eat. However, because bi...

AI Technical Summary

Problems solved by technology

However, because biological enzymes are relatively expensive, it is difficult to recycle biological enzymes after enzyme modification, the cost is too high, and there is a lack of quantity control in the process of enzyme modification