392 results about "Steviolmonoside" patented technology

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.

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 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 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 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 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 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.

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 provides a stevia rebaudiana variant plant which is 814011 Puxing No.3, a callus tissue is preserved by China General Microbiological Culture Collection Center (CGMCC) and has the preservation number of CGMCC No.9701. The invention also provides a high-RM-content stevioside product, wherein the RM/TSG ratio is greater than 0.08, and the RD/TSG ratio is greater than 0.08.