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Sweet composition and preparation method and applications thereof

A technology of composition and sweetness, applied in the field of extraction, can solve the problems of high cost, unenvironmental protection, organic solvent affecting product quality, etc., and achieve the effect of white color and pure taste

Active Publication Date: 2019-05-07
HUNAN NUSTREETCARAX
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The technical problem to be solved by the present invention is: in the prior art, a large amount of organic reagents are needed to extract the sweet composition from the cotyledon of Rubus cotyledon, which is costly and not environmentally friendly, and the residual organic solvent affects the quality of the product

Method used

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  • Sweet composition and preparation method and applications thereof
  • Sweet composition and preparation method and applications thereof
  • Sweet composition and preparation method and applications thereof

Examples

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Effect test

Embodiment 1

[0080] This embodiment provides a method for preparing a sweet composition of Rubus cotyledon from Rubus cotyledon, specifically comprising the following steps:

[0081] 1) Pre-treatment: Take the organic Rubus rubus more than two years old and pick dry leaves in October: 20kg (rubusoside content 5.2%), control the moisture content in the dry leaves to about 15%, crush them, adjust the wind speed for cyclone separation, and collect The mesophyll fragments are sent to the extraction process.

[0082] 2) Extraction: Pour the mesophyll fragments into a high-pressure jet extraction kettle, the extraction solvent is purified water, the extraction temperature is 40°C, the fluid pressure is 50MPa, the ratio of solid to liquid is 1:15, and the extraction time is 30min. Machine centrifugation, ceramic membrane filtration to obtain the extract.

[0083] 3) Dephenolic hydroxyl components: 40L of XAD761 macroporous adsorption resin with a phenolic skeleton structure on the extract, at a ...

Embodiment 2

[0087] This embodiment provides a method for preparing a sweet composition from the cotyledon of Rubus sweet leaf, which specifically includes the following steps:

[0088] 1) Pre-treatment: Take the organic sweet leaf rubus of more than two years old and pick dry leaves in October: 2000kg (rubusoside content 4.34%), control the moisture content in the dry leaves to about 15%, crush them, adjust the wind speed of the inlet to carry out cyclone separation, and collect The mesophyll fragments are sent to the extraction process.

[0089] 2) Extraction: send the mesophyll fragments into two sets of continuous countercurrent extraction units connected in series, successively pass through the continuous countercurrent extraction unit A, juice extractor A, extract continuous countercurrent extraction unit B, juice extractor B, and contact the mesophyll fragments with pure water The extraction time is 40 minutes, and the pure water used in the extraction process is 8000L. The extract...

Embodiment 3

[0094] This embodiment provides a method for preparing a sweet composition from the cotyledon of Rubus sweet leaf, which specifically includes the following steps:

[0095] 1) Pre-treatment: Pick dry leaves of Rubus chinensis above biennials in November: 2000kg (rubusoside content 4.95%), control the moisture content in the dry leaves to about 12%, crush them, adjust the wind speed for cyclone separation, and collect mesophyll fragments , sent to the extraction process.

[0096] 2) Extraction: Send the mesophyll fragments into the continuous countercurrent extraction unit, the extraction time of the mesophyll fragments in contact with pure water is 90 minutes, and the pure water used in the extraction process is 12000L. The extraction temperature is 60°C, the juice is squeezed with a juicer, and the extract is obtained by filtering with a ceramic membrane.

[0097] 3) Dephenolic hydroxyl component: 2000L polyacrylic acid type macroporous adsorption resin LX-17 with skeleton s...

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Abstract

The invention relates to a sweet composition and a preparation method and applications thereof. The method comprises the following steps of: obtaining rubus suavissimus mesophyll fragments, taking water as a solvent for extraction, removing phenolic hydroxyl-containing components, performing concentration, purifying, and crystallizing in a water phase to obtain the sweet composition. The sweet composition has a white color and no obvious bitter taste, contains 50-99% of suavioside according to dry weight, and has absorbance less than 0.4 at 270-370nm after being dissolved into aqueous solution(1% solid content w / w). By removing bitter glycosides and the phenolic hydroxyl-containing components, the sweet composition has a better taste. Bedsides, in the preparation process of the sweet composition, only purified water is used, and organic solvent such as ethanol is not used, so that the production process is more green and healthy and is also suitable for the production of organic rubussuavissimus products. The invention also comprises the sweet composition obtained by the method and applications of the sweet composition in foods, drinks, health products, daily chemical products and medicines.

Description

technical field [0001] The invention relates to the technical field of extraction, in particular to a sweet composition and its preparation method and application. Background technique [0002] Rosaceae Rubus, also known as sweet tea, is also known as Guangxi sweet tea because it is mainly produced in Guangxi. It was named Rubus suavissimus S. Lee by botanist Li Shugang in 1981, and it was described in detail. The sweetness components in Rubus sweet leaf are diterpene glycosides, of which rubusoside has the highest content, in addition to steviolmonoside (Steviolmonoside), rubusoside A (SuaviosideA), rubusoside B, G , H, I, J, etc., odorless rubusoside D1, E, paniculoside IV (Paniculoside IV), etc., and bitter sugar glucoside (Sugereoside), bitter berry glycoside F1 (Nigaichigoside F1), sweet tea Glycosides C1, D2, F, etc. The sweetness of rubusoside is about 200 times that of sucrose. The sweetness of rubusoside is cool and refreshing at low concentration. Rubusoside has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00A23L33/105A23L29/00A23L29/30A61K47/46
CPCA61K47/46C07H15/256C07H1/08A23L27/36A61K9/14B01D2325/0283A23L27/11A23L33/105A23L5/273A23L2/60A23L3/365A23L3/405A23V2002/00B01D61/027B01D61/04B01D69/02B01D2311/02B01D2311/18B01D2311/2619B01D2311/2626B01D2311/2642B01D2311/2649B01D2311/2676
Inventor 张宝堂谭家忠
Owner HUNAN NUSTREETCARAX
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