CN110150625A - A kind of glycoside composition, edible composition and beverage - Google Patents
A kind of glycoside composition, edible composition and beverage Download PDFInfo
- Publication number
- CN110150625A CN110150625A CN201910592844.2A CN201910592844A CN110150625A CN 110150625 A CN110150625 A CN 110150625A CN 201910592844 A CN201910592844 A CN 201910592844A CN 110150625 A CN110150625 A CN 110150625A
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- China
- Prior art keywords
- glycoside composition
- solvent
- glycoside
- rebaudiodside
- raw material
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- 239000000203 mixture Substances 0.000 title claims abstract description 68
- 229930182470 glycoside Natural products 0.000 title claims abstract description 45
- 150000002338 glycosides Chemical class 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 25
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 23
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 239000001512 FEMA 4601 Substances 0.000 claims abstract description 22
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 claims abstract description 22
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000019203 rebaudioside A Nutrition 0.000 claims abstract description 22
- 235000019202 steviosides Nutrition 0.000 claims abstract description 19
- 239000004383 Steviol glycoside Substances 0.000 claims abstract description 14
- 235000019411 steviol glycoside Nutrition 0.000 claims abstract description 14
- 229930182488 steviol glycoside Natural products 0.000 claims abstract description 14
- 150000008144 steviol glycosides Chemical class 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000012452 mother liquor Substances 0.000 claims abstract description 9
- 239000002904 solvent Substances 0.000 claims description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Natural products CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 16
- 238000010792 warming Methods 0.000 claims description 12
- 235000019441 ethanol Nutrition 0.000 claims description 11
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 239000012065 filter cake Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001953 recrystallisation Methods 0.000 claims description 6
- 125000005909 ethyl alcohol group Chemical group 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 description 18
- 239000000463 material Substances 0.000 description 14
- 235000012970 cakes Nutrition 0.000 description 13
- 238000005119 centrifugation Methods 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000243 solution Substances 0.000 description 9
- 238000002425 crystallisation Methods 0.000 description 7
- 230000008025 crystallization Effects 0.000 description 7
- 238000004321 preservation Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- 229940013618 stevioside Drugs 0.000 description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 244000228451 Stevia rebaudiana Species 0.000 description 3
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 239000013557 residual solvent Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002288 cocrystallisation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
- 150000008131 glucosides Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- RPYRMTHVSUWHSV-CUZJHZIBSA-N rebaudioside D Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RPYRMTHVSUWHSV-CUZJHZIBSA-N 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000189115 Catananche Species 0.000 description 1
- 229930186291 Dulcoside Natural products 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000544066 Stevia Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012174 carbonated soft drink Nutrition 0.000 description 1
- 235000012182 cereal bars Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940126534 drug product Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 229940051866 mouthwash Drugs 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000010603 pastilles Nutrition 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- -1 replenishers Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- DRSKVOAJKLUMCL-MMUIXFKXSA-N u2n4xkx7hp Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DRSKVOAJKLUMCL-MMUIXFKXSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020125 yoghurt-based beverage Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of glycoside composition, edible composition and beverages, the glycoside composition includes rebaudioside A and Rebaudiodside A D, the glycoside composition is prepared by the following method, it the described method comprises the following steps: after the mother liquor sugar of steviol glycoside raw sugar and the D containing Rebaudiodside A are mixed, obtaining mixed raw material；Mixed raw material is recrystallized, the glycoside composition is obtained.The glycoside composition that method through the embodiment of the present invention obtains is more uniform, and mouthfeel is more preferable.Relative to Rebaudiodside A D is used alone, at low cost, the advantages of can be mass-produced.
Description
Technical field
The present invention relates to edible composition field, in particular to a kind of glycoside composition, edible composition and beverage.
Background technique
Steviol glycoside (being commonly called as stevioside) be in a kind of catananche's STEVIA REBAUDIANA (or stevia rebaudian leaf) essence mention it is novel
Natural sweetener, and South America uses STEVIA REBAUDIANA to have centuries history as medicinal herbs and for sugar, international sweetener industry
Data shows that steviol glycoside is widely used in edible composition, beverage, seasoning in Asia, North America, South America and EU countries
In the production of material.It mainly include stevioside, rebaudioside A, dulcoside B, Rebaudiodside A D, B, F etc., wherein Lay in STEVIA REBAUDIANA
Bao Di glycosides A content in stevioside accounts for 50-65%, and stevioside content accounts for 20-30%, and other compositions only account for 5-10%.Most of foods
Carbohydrate is replaced to use for sweetener using rebaudioside A with composition enterprise, but its dense rear serious bitter taste affects
Edible composition mouthfeel, Rebaudiodside A D mouthfeel is close to white granulated sugar, but its content in plant is low, extracts difficulty, and price height etc. lacks
Point makes many edible composition enterprises like but also hate not only.
Summary of the invention
In order to solve the above technical problems, the embodiment of the invention provides a kind of glycoside composition, edible composition and beverages.
In order to achieve the above objectives, the technical scheme of the present invention is realized as follows:
The embodiment of the invention provides a kind of glycoside composition, the glycoside composition includes rebaudioside A and Rebaudiodside A D,
The glycoside composition is prepared by the following method, and the described method comprises the following steps:
S10, after mixing the mother liquor sugar of steviol glycoside raw sugar and the D containing Rebaudiodside A, mixed raw material is obtained；
S20, mixed raw material is recrystallized, obtains the glycoside composition.
Further, by weight percentage, in the mixed raw material, rebaudioside A content is greater than 45%, Rebaudiodside A D
Content is greater than 3%.
Further, in the glycoside composition, rebaudioside A content is greater than 89%, and Rebaudiodside A D is greater than 5%.
Further, in the recrystallization of step S20, mixed raw material is mixed with solvent, the mixed raw material with it is described molten
The weight ratio of agent is 1:3 ~ 4.
Further, the solvent is alcoholic solvent, and the volumetric concentration of the alcoholic solvent is 80 ~ 95%.
Further, in step S20, the number of recrystallization is at least twice.
Further, step S20 the following steps are included:
S21, the mixed raw material is mixed with solvent；
S22,65 ~ 75 DEG C are warming up to, keep the temperature 1 ~ 4h；
S23, cooling are cooled to 25 ~ 35 DEG C, crystallize for the first time；
S24, separation of solid and liquid, obtain filter cake；
S25, the filter cake is added in solvent；
S26, after being warming up to 60-70 DEG C, 1-4 hours are kept the temperature；Then step S23 to S24 is repeated.
Further, the solvent is ethyl alcohol, and in step S21, the volume solubility of solvent is 80 ~ 90%, molten in step S25
The volumetric concentration of agent is 85 ~ 95%.
The embodiment of the invention also provides a kind of edible composition, the edible composition includes described in any of the above-described kind
Glycoside composition.
The embodiment of the invention also provides a kind of beverage, the beverage includes glycoside composition described in any of the above-described kind.
The embodiment of the invention provides a kind of glycoside composition, edible composition and beverage, by by rebaudioside A and Lay
Bao Di glycosides D cocrystallization, the rear bitter taste of rebaudioside A is reduced using the mouthfeel of Rebaudiodside A D, improves the mouth of steviol glycoside
Sense makes it be more suitable in edible composition beverage using as sweetener, compares and rebaudioside A and Rebaudiodside A D physics
It is used after mixing, the glycoside composition that method through the embodiment of the present invention obtains is more uniform, and mouthfeel is more preferable.Relative to independent
Using Rebaudiodside A D, at low cost, the advantages of can be mass-produced.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention
Technical solution of the present invention is clearly and completely described.Obviously, described embodiment is that a part of the invention is implemented
Example, rather than whole embodiments.Based on described the embodiment of the present invention, those skilled in the art are obtained every other
Embodiment belongs to the scope of the present invention.
If " room temperature " refers to 20 ~ 28 DEG C in the embodiment of the present invention without specified otherwise.
In the embodiment of the present invention, steviol glycoside raw sugar refers to total steviol glycoside (Total Steviol glycosides, TSG)
Content is 80 ~ 95wt%, and rebaudioside A (Rebaudioside A, RA) content is the raw sugar of 40 ~ 60wt%.Preferably, stevioside
TSG content is 88 ~ 91 wt% in glycosides raw sugar, and RA content is 50 ~ 55 wt%, it is further preferred that TSG in steviol glycoside raw sugar
Content is 90.7 wt%, and RA content is 50.62wt%.
The mother liquor sugar of the D containing Rebaudiodside A refers to that rebaudioside A content is 15 ~ 30wt%, Rebaudiodside A D(Rebaudioside
D, RD) content be 4 ~ 7wt% mother liquor sugar.Preferably, RA content is 19 ~ 21 wt%, and RD content is 5 ~ 6 wt%, further preferably
Ground, RA content are 20.04wt%, and RD content is 5.28wt%.
Rebaudioside A, Rebaudioside B, the chemical structure of Rebaudiodside A D are well-known in the art.These compounds
Chemical structure also seen in patent application WO2012/082677 and WO2014/052457, the two applications are with reference side
Formula is incorporated to.
The glycoside composition of the embodiment of the present invention reduces Lay using the mouthfeel of Rebaudiodside A D by the method for cocrystallization
The rear bitter taste of Bao Di glycosides A, improves the mouthfeel of glycoside composition, is more suitable for it in edible composition beverage as sweetener
It uses, under same case, compares comparative example, that is, compare and will be used after rebaudioside A and Rebaudiodside A D physical mixed, advantage
It is that its is more uniform, mouthfeel is more preferable.Relative to Rebaudiodside A D is used alone, at low cost, what be can be mass-produced is excellent
Point.Above-mentioned same case refers to, rebaudioside A content in the rebaudioside A of glycoside composition and comparative example in the embodiment of the present invention
Equal, the Rebaudiodside A D content of glycoside composition is equal with Rebaudiodside A D content in comparative example in the embodiment of the present invention.
Glycoside composition includes rebaudioside A and Rebaudiodside A D, and glycoside composition is prepared by the following method, method packet
Include following steps:
S10, after mixing the mother liquor sugar of steviol glycoside raw sugar and the D containing Rebaudiodside A, mixed raw material is obtained；
S20, mixed raw material is recrystallized, obtains the glycoside composition.
Preferably, by weight percentage, in mixed raw material, rebaudioside A content is greater than 45%, and Rebaudiodside A D content is big
In 3%.It is further preferred that rebaudioside A content is greater than 89%, and Rebaudiodside A D is greater than 5% in glycoside composition.
In some embodiments of the invention, in the recrystallization of step S20, mixed raw material is mixed with solvent, mixing is former
The weight ratio of material and solvent is 1:3 ~ 4.
Generally, above-mentioned solvent can select water, esters solvent or alcoholic solvent, but preferably alcoholic solvent, such as methanol, ethyl alcohol
Deng in order to obtain safer, higher-quality product, alcoholic solvent is ethyl alcohol, and the volumetric concentration of ethyl alcohol is 80 ~ 95%.
In other embodiments of the invention, in step S20, the number of recrystallization is at least twice.Repeated recrystallize
The purity for being conducive to improve product, improves product quality.
Further, when using recrystallize twice when, step S20 the following steps are included:
S21, mixed raw material is mixed with solvent；Preferably, the volume solubility of solvent is 80 ~ 90%；
S22,65 ~ 75 DEG C are warming up to, keep the temperature 1 ~ 4h；
S23, cooling are cooled to 25 ~ 35 DEG C, crystallize for the first time；
S24, separation of solid and liquid, obtain filter cake；
S25, filter cake is added in solvent；Preferably, the volumetric concentration of solvent is 85 ~ 95%；
S26, after being warming up to 60-70 DEG C, 1-4 hours are kept the temperature；Then step S23 to S24 is repeated.
The embodiment of the invention also provides a kind of edible composition, edible composition includes that any of the above-described kind of glucosides combines
Object.
The embodiment of the invention also provides a kind of beverage, beverage includes any of the above-described kind of glycoside composition.
Specifically, the example of edible composition group includes but is not limited to bake edible composition, soup, baste, manufactured meat
Class canned fruit, canned vegetables, dairy products, frozen confection, candy, chewing gum, cake, biscuit, meal stick and other sweet tastes bake
Edible composition, cereal, cereal bars, Yoghourt, energy stick, Glan Nola stick, hard candy, jelly sweet, chocolate and other sweet teas
Food.The example of beverage includes but is not limited to carbonated soft drink, pulvis soft drink, drinks tea, sports drink, milk beverage, contains Yoghourt
Beverage, pick-me-up, energy drink, seasoning water, vitamin drinking, fruit beverage and fruit juice.
In addition it is possible to use the example of other edible compositions of the sweetener composition of the disclosure includes, oral cavity shield
Manage product, such as toothpaste, mouthwash and gargle；Drug products, such as tablet, capsule, pastille and suspension；It is protected with nutrition
Strong product, replenishers, vitamin, probiotics and prebiotics etc..
Technical scheme is described further combined with specific embodiments below, it is to be understood that the present invention
Embodiment is not limited to following embodiment.
Example one:
Prepare raw material, steviol glycoside (raw sugar) 170g, content RA:50.62, TSG:90.7；The mother liquor sugar of the D containing Rebaudiodside A
130g, content RA:20.04, RD:5.28.Prepare 80% ethyl alcohol 1200ml.600ml solvent is first added into crystallizing tank, then will
Raw material 300g is put into crystallizing tank, opens stirring.It opens heating valve to heat crystallizing tank, residual solvent 600ml is added.Knot
Brilliant tank temperature degree is warming up to 75 DEG C, closes heating, and crystallizing tank is made to keep the temperature 3 hours.Cooling valve is opened after heat preservation, and crystallizing tank is opened
Begin to cool down, is cooled to room temperature.After cooling, observation crystallization situation is then centrifuged for.Centrifugation material cake 135g.By the material cake of centrifugation
135g is put into crystallizing tank, and 90% edible ethanol of 540ml is added, and opens stirring.Heating valve is opened to heat crystallizing tank.
Crystallizing tank temperature is warming up to 75 DEG C, closes heating, and crystallizing tank is made to keep the temperature 1 hour.Cooling valve is opened after heat preservation, to crystallizing tank
Start to cool down, is cooled to room temperature.After cooling, observation crystallization situation is then centrifuged for, centrifugation material cake 94g.Centrifugation material cake carries out
Drying, obtains 65g dry products, detection level, RA:90.5%；RD:5.47%.Obtained product is target product.
Example two:
Prepare raw material, steviol glycoside (raw sugar) 220g, content RA:50.62, TSG:90.7；The mother liquor sugar 80g of the D containing Rebaudiodside A,
Content RA:20.04, RD:5.28.Prepare 80% ethyl alcohol 1200ml.600ml solvent is first added into crystallizing tank, then by raw material
300g is put into crystallizing tank, opens stirring.It opens heating valve to heat crystallizing tank, residual solvent 600ml is added.Crystallizing tank
Temperature is warming up to 75 DEG C, closes heating, and crystallizing tank is made to keep the temperature 4 hours.Cooling valve is opened after heat preservation, and crystallizing tank is started to drop
Temperature is cooled to room temperature.After cooling, observation crystallization situation is then centrifuged for.Centrifugation material cake 121.4g.By the material cake of centrifugation
121.4g is put into crystallizing tank, and 88% edible ethanol of 480ml is added, and opens stirring.Heating valve is opened to add crystallizing tank
Heat.Crystallizing tank temperature is warming up to 75 DEG C, closes heating, and crystallizing tank is made to keep the temperature 1 hour.Cooling valve is opened after heat preservation, to knot
Brilliant tank starts to cool down, and is cooled to room temperature.After cooling, observation crystallization situation is then centrifuged for, centrifugation material cake 84.6g.Centrifugation material
Cake is dried, and 60g dry products, detection level, RA:91.25% are obtained；RD:4.5%.Obtained product is target product.
Embodiment three
Prepare raw material, steviol glycoside raw sugar 2200g, content RA:51.82, TSG:90.9；The mother liquor sugar 800g of the D containing Rebaudiodside A,
Content RA:20.94, RD:5.88.Prepare 80% ethyl alcohol 12000ml.6000ml solvent is first added into crystallizing tank, then by raw material
3000g is put into crystallizing tank, opens stirring.It opens heating valve to heat crystallizing tank, residual solvent 6000ml is added.Crystallization
Tank temperature degree is warming up to 75 DEG C, closes heating, and crystallizing tank is made to keep the temperature 3 hours.Cooling valve is opened after heat preservation, and crystallizing tank is started
Cooling, is cooled to room temperature.After cooling, observation crystallization situation is then centrifuged for.Centrifugation material cake 1204.5g.By the material cake of centrifugation
1204.5g is put into crystallizing tank, and 89% edible ethanol of 4800ml is added, and opens stirring.Heating valve is opened to add crystallizing tank
Heat.Crystallizing tank temperature is warming up to 75 DEG C, closes heating, and crystallizing tank is made to keep the temperature 1.2 hours.Cooling valve is opened after heat preservation, it is right
Crystallizing tank starts to cool down, and is cooled to 25 DEG C of room temperatures.After cooling, observation crystallization situation is then centrifuged for, centrifugation material cake
850.6g.Centrifugation material cake is dried, and 605g dry products, detection level, RA:91.35% are obtained；RD:4.8%.Obtained production
Product are target product.
Comparative example
By 54.75g RA and 2.7g RD, wherein RA:91.25%；RD:4.5% is uniformly mixed, obtains comparative example product.
Taste appraisal
The trained sense organ group assessment contains embodiment one to embodiment three and comparative example product solution, wherein
RA and RD content is equal in each embodiment sample and comparative example.Solution is in citric acid-based identical with training solution
Made of in plinth.Glucosides substance in all solution is completely dissolved.Solution is cooled to room temperature, small composition is then passed to
Member.One random number of every kind of solution is given, and gives them to group member with random sequence.Group member's pipette
Every kind of solution of 2mL is assigned in its oral cavity.Then, it is desirable that group member evaluates " the good mouthfeel " and " hardship etc. of each solution
Bad sense ", same member tests each sample twice, between test sample twice, group member's water and apple
Piece purifies the sense of taste.In addition, group member waits 5 minutes between each sample.Measurement result is: " good mouthfeel ": implementing
One ≈ embodiment of example, two three > > comparative example of ≈ embodiment, " the bad sense of hardship etc. ": one ≈ embodiment of embodiment, two ≈ embodiment
Three < < comparative example, i.e., good mouthfeel degree is significantly lower than the product of the embodiment of the present invention in comparative example, and hardship etc. is bad in comparative example
Sense be apparently higher than the product of the embodiment of the present invention.
Other compositions according to an embodiment of the present invention and operation are all to be understood that simultaneously to those skilled in the art
And it is easy to accomplish, therefore be not described in detail.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the scope of the present invention.
Claims (10)
1. a kind of glycoside composition, which is characterized in that the glycoside composition includes rebaudioside A and Rebaudiodside A D, the sugar
Glycoside composition is prepared by the following method, and the described method comprises the following steps:
S10, after mixing the mother liquor sugar of steviol glycoside raw sugar and the D containing Rebaudiodside A, mixed raw material is obtained；
S20, mixed raw material is recrystallized, obtains the glycoside composition.
2. glycoside composition according to claim 1, which is characterized in that by weight percentage, in the mixed raw material,
Rebaudioside A content is greater than 45%, and Rebaudiodside A D content is greater than 3%.
3. glycoside composition according to claim 1, which is characterized in that in the glycoside composition, rebaudioside A content
Greater than 89%, Rebaudiodside A D is greater than 5%.
4. glycoside composition according to claim 1, which is characterized in that in the recrystallization of step S20, by mixed raw material with
The weight ratio of solvent mixing, the mixed raw material and the solvent is 1:3 ~ 4.
5. glycoside composition according to claim 4, which is characterized in that the solvent is alcoholic solvent, the alcoholic solvent
Volumetric concentration is 80 ~ 95%.
6. glycoside composition according to claim 1, which is characterized in that in step S20, the number of recrystallization is at least two
It is secondary.
7. glycoside composition according to claim 1, which is characterized in that step S20 the following steps are included:
S21, the mixed raw material is mixed with solvent；
S22,65 ~ 75 DEG C are warming up to, keep the temperature 1 ~ 4h；
S23, cooling are cooled to 25 ~ 35 DEG C, crystallize for the first time；
S24, separation of solid and liquid, obtain filter cake；
S25, the filter cake is added in solvent；
S26, after being warming up to 60-70 DEG C, 1-4 hours are kept the temperature；Then step S23 to S24 is repeated.
8. glycoside composition according to claim 7, which is characterized in that the solvent is ethyl alcohol, in step S21, solvent
Volume solubility be 80 ~ 90%, in step S25, the volumetric concentration of solvent is 85 ~ 95%.
9. a kind of edible composition, which is characterized in that the edible composition includes the described in any item sugar of claim 1 to 8
Glycoside composition.
10. a kind of beverage, which is characterized in that the beverage packets described in any item glycoside compositions containing claim 1 to 8.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060134292A1 (en) * | 2004-12-21 | 2006-06-22 | Stevian Biotechnology Corporation Sdn. Bhd. Malaysia | Extraction, separation and modification of sweet glycosides from the stevia rebaudiana plant |
| CN102485736A (en) * | 2010-12-02 | 2012-06-06 | 合肥拓锐生物科技有限公司 | Method of extracting high purity rebaudiodside A from stevioside at normal temperature |
| CN109640693A (en) * | 2016-06-14 | 2019-04-16 | 谱赛科美国股份有限公司 | Steviol glycoside composition, production method and purposes |
| CN109645432A (en) * | 2019-02-20 | 2019-04-19 | 史迪威生物科技（苏州）有限公司 | A kind of crystallisation preparation stevia rebaudianum sugar-type dining table sugar method |
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2019
- 2019-07-03 CN CN201910592844.2A patent/CN110150625A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060134292A1 (en) * | 2004-12-21 | 2006-06-22 | Stevian Biotechnology Corporation Sdn. Bhd. Malaysia | Extraction, separation and modification of sweet glycosides from the stevia rebaudiana plant |
| CN102485736A (en) * | 2010-12-02 | 2012-06-06 | 合肥拓锐生物科技有限公司 | Method of extracting high purity rebaudiodside A from stevioside at normal temperature |
| CN109640693A (en) * | 2016-06-14 | 2019-04-16 | 谱赛科美国股份有限公司 | Steviol glycoside composition, production method and purposes |
| CN109645432A (en) * | 2019-02-20 | 2019-04-19 | 史迪威生物科技（苏州）有限公司 | A kind of crystallisation preparation stevia rebaudianum sugar-type dining table sugar method |
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Application publication date: 20190823 |