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Crystallization method for preparing stevioside-type dining table sugar

A technology of stevia and crystallization method, applied in the field of food additives, can solve the problems of uneven sweetness, poor product uniformity, affecting the taste and quality of stevia, and achieve the effects of reducing bitterness and improving taste.

Inactive Publication Date: 2019-04-19
苏州迪科传动机械有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bitterness and astringency after the presence of steviol glycosides seriously affect the taste quality of stevioside
[0004] Currently, most inulin-type table sugars are made by fluidized bed spraying or physical mixing, but the uniformity of the products is poor, resulting in uneven sweetness and difficulty in controlling the range of product meshes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of crystallization method prepares stevioside type table sugar method, it comprises the steps:

[0025] (1) Co-crystallize rebaudioside A and rebaudioside D: prepare a number of steviol glycoside raw materials, and prepare stevioside glycoside raw materials and ethanol auxiliary materials in a ratio of 1:3 with a concentration of 85% edible ethanol solvent;

[0026] (2) Put the edible ethanol solvent and steviol glycoside raw materials prepared in step (1) into the crystallization tank respectively, and raise the temperature to 60°C under normal pressure and stirring conditions to completely dissolve the raw materials; then carry out cooling and crystallization under stirring conditions , the temperature drops to 30°C, so that the rebaudioside A and rebaudioside D crystals are gradually precipitated;

[0027] (3) The crystals precipitated in step (2) are dried by microwave, and the solvent and water in the product are volatilized by microwave irradiation, so as t...

Embodiment 2

[0031] A kind of crystallization method prepares stevioside type table sugar method, it comprises the steps:

[0032] (1) Co-crystallize rebaudioside A and rebaudioside D: prepare a number of steviol glycoside raw materials, and prepare stevioside glycoside raw materials and ethanol auxiliary materials in a ratio of 1:4 with a concentration of 90% edible ethanol solvent;

[0033] (2) Put the edible ethanol solvent and steviol glycoside raw materials prepared in step (1) into the crystallization tank respectively, and raise the temperature to 65°C under normal pressure and stirring conditions to completely dissolve the raw materials; then carry out cooling and crystallization under stirring conditions , the temperature drops to 25°C, so that the rebaudioside A and rebaudioside D crystals are gradually precipitated;

[0034] (3) The crystals precipitated in step (2) are dried by microwave, and the solvent and water in the product are volatilized by microwave irradiation, so as t...

Embodiment 3

[0038] A kind of crystallization method prepares stevioside type table sugar method, it comprises the steps:

[0039] (1) Co-crystallize rebaudioside A and rebaudioside D: prepare a number of steviol glycoside raw materials, prepare steviol glycoside raw materials and ethanol auxiliary materials according to the ratio of 1:5, and prepare an edible ethanol solvent with a concentration of 85-95%;

[0040] (2) In a 5-ton crystallization tank, put 4000L of edible ethanol solvent and 800 kg of steviol glycoside raw material prepared in step (1) into the crystallization tank respectively, and raise the temperature to 70°C under normal pressure and stirring conditions to make the raw materials completely After dissolving and keeping warm for 1 hour, cooling crystallization is carried out under stirring conditions, and the temperature is lowered to 30°C, so that rebaudioside A and rebaudioside D crystals are gradually precipitated;

[0041] (3) After the crystallization is complete, c...

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Abstract

The invention discloses a crystallization method for preparing stevioside-type dining table sugar. The method comprises the following steps that (1), an edible ethyl alcohol solvent as an accessory ingredient is prepared proportionally; (2), the solvent and a stevioside raw material are put in a crystallization tank, heated and dissolved, and cooling makes crystalline solids of rebaudioside-A andrebaudioside-D separated out gradually; (3), the crystalline solids are dried to obtain stevioside cocrystallization; (4) erythritol is mixed with the stevioside cocrystallization, compounded raw materials and water are added proportionally and completely dissolved after heating, and cooling makes stevioside-erythritol crystalline solids separated out of a solution; (5), the liquid is centrifugalized to obtain wet stevioside-erythritol crystalline solids, the wet stevioside-erythritol crystalline solids are dried and sterilized in a microwave mode, and after sieving, a cocrystallization product is obtained. The cocrystallization product with uniform sweetness and a controllable mesh number range is obtained; after-bitterness of the rebaudioside-A is reduced, the taste of the stevioside isimproved, and then cocrystallization with the erythritol is conducted to further reduce after-bitterness of the stevioside.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a method for preparing stevioside-type table sugar by a crystallization method. Background technique [0002] Erythritol is a natural sugar alcohol filling sweetener with a sweetness of about 65% of sucrose. It tastes cool when eaten, and forms a colorless solution after dissolving in water, and the viscosity of the solution is very low. Erythritol that enters the body rarely participates in human metabolism, and 90% is excreted with urine, which basically does not cause changes in blood sugar. The impact of erythritol on the main sensory characteristics of beverages is reflected in the improvement of sweetness, thickness and lubricity, the reduction of bitterness, the masking of peculiar smell, the improvement of its sweetness, and the reduction of the amount and calories of sucrose added in beverages and foods. However, the defect of low sweetness of erythritol has always restric...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30
CPCA23L27/30A23L27/33
Inventor 孔宁杨帅
Owner 苏州迪科传动机械有限公司
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