A kind of sweetener for improving the taste of sweet tea glycosides and preparation method thereof

Abstract

The invention relates to a sweetener for improving the taste of sweet tea glycosides, which is characterized by comprising the following components: sweet tea glycosides 85-95wt%, sweet tea polyphenols 4-9wt%, tannins 0.4-1.0%, pigments≤0.5wt% . The sweetener is an aqueous solution of Rubusoside product of a certain specification, passed through the depigmentation adsorption macroporous resin and the acid deacidification phenol macroporous adsorption resin in sequence, the effluent is concentrated and filtered through low-temperature crystallization, and then a small-pore reversed-phase gel is used. Refined and dried. Use specific resins to adsorb the rubaside aqueous solution, remove most of the pigments and acid phenols, and concentrate to a certain solid content. After crystallization and filtration at a certain low temperature, it can remove most of the commercially available rubasides that produce bitterness and astringency. Retaining part of the acid phenols, adjusting the relative ratio of Rubusoside and acid phenolic substances, the final sweetener product based on Rubusoside has the effect of reducing bitterness and astringency and shortening the duration of sweetness.

Description

technical field [0001] The invention relates to the technical field of plant extraction and separation and the field of sweeteners, in particular to a sweetener for improving the sweetness performance of rubusoside and a preparation method thereof. Background technique [0002] Among the top 5 natural high-intensity sweeteners in China, the taste and taste of rubaside is second only to mogroside, and it has the significant advantages of high sweetness and low calorie, does not change blood pressure and blood sugar, does not cause dental caries, and does not cause dental caries. It can cause obesity, especially suitable for people with diabetes, hypertension, obesity and those who are not suitable for sugar consumption. It is also an ideal sugar substitute for healthy people and has a certain hypoglycemic effect. Commercially available stevioside, no matter what specification, has a certain bitterness and astringency, but the degree and duration of this bitterness are differe...

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned specifications of rubusoside all have certain defects: (1) R70-80 rubusoside: it is the most common rubusoside sweetener product on the market. Applied in beverages and other end products that require clarity; although it has been separated and purified, it still has an obvious herbal smell, which is not easy to accept; the bitter taste is obvious, and the bitter taste can be clearly felt after the entrance, and the duration is 15 seconds About; the sweetness is unsaturated, with obvious long-lasting sweetness, and its sweetness lasts for about 30 seconds; the sweetness is high, about 165 times that of sucrose; (2) R80~90 rubusoside: 1% aqueous solution is relatively clear and transparent, Slightly turbid, with post-sedimentation phenomenon, which limits the application in beverages and other end products that require clarity; after separation and purification, the herbal taste is light and the smell is acceptable; the bitter taste is obvious, and the bitter taste can be felt immediately after the entrance, and The duration is about 15 seconds; the sweetness is unsaturated and has obvious long-lasting sweetness, and the sweetness lasts for about 30 seconds; the sweetness is high, which is about 189 times that of sucrose; (3) R90-99 rubusoside: 1% The aqueous solution is clear and transparent, without turbidity, and no post-sedimentation phenomenon; after separation and purification, there is no herbal smell, and the smell is acceptable; the bitterness and astringency are still obvious, and the bitterness and astringency can be felt immediately after the entrance, and the duration is about 15 seconds; the sweetness is not saturated, with Obvious long-lasting sweetness, the sweetness lasts for about 30 seconds; the sweetness is high, about 210 times that of sucrose

According to the applicant's many years of scientific research and practical experience, the bitterness and astringency of low-content rubusoside are very obvious, and the medicinal taste is strong. When the content of rubusoside is only about 10%, the sweetness multiple and taste of the sweetener obtained under the condition of adding 0.2% Far inferior to sucrose; and high-purity ones, such as 99% rubusoside, as mentioned above, still have obvious bitterness and astringency, which cannot be effectively eliminated by simple compounding

The above-mentioned sweet tea extracts are simply compounded to obtain sweeteners. The results show that although rubusoside has been developed for many years, compound sweeteners based on rubusoside have not yet formed a huge industry, and have not opened up the domestic market like mogroside. In foreign markets, simple compounding cannot completely dilute or cover up the bitter taste, and a single compounding cannot fundamentally solve the sweetness performance of rubusoside.

[0018] The above technologies and compounding methods for improving the taste and mouthfeel of rubusoside are not ideal, and the specific manifestations are as follows: (1) even if the purity of rubusoside is as high as 99%, it still cannot achieve a satisfactory taste and mouthfeel. The acid phenolic substances and pigments in sweet tea leaves have a great influence on the taste and taste of rubusoside; (2) the chemical exchange adsorption of ion exchange resin is used as the key to separation and purification, foreign substances are introduced, and the final product has residues , there is no corresponding removal step or incomplete desalination, which also affects the taste and taste of rubusoside and the clarity of the product; (3) using broad-spectrum macroporous adsorption resin as the key to separation and purification, rubusoside and phenolic acids, pigments, bitter and astringent components Adsorbed and desorbed together, failed to separate effectively, and the relative ratio failed to achieve the best taste and mouthfeel of rubusoside; (4) There was no technology to adjust the relative ratio of rubusoside, phenolic acid and pigment, and it was impossible to maintain the main components in the (5) The compounding of adding erythritol, etc. is only a simple proportioning, which fails to solve the taste and mouthfeel of rubusoside from the material basis, and the components Interrelationship, can not completely improve the sweetness of rubusoside, and lack of taste and mouthfeel

[0019] Therefore, develop a kind of sweetener product based on rubusoside, eliminate its bitter taste, solve the serious problem of sweetness thereafter, make it have the mouthfeel taste of the improvement close to sucrose, are important for developing rubusoside sweeteners Significance and business value

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