CN103141810A - Method for processing lactic acid fermentation type stevia rebaudian concentrated juice - Google Patents
Method for processing lactic acid fermentation type stevia rebaudian concentrated juice Download PDFInfo
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- CN103141810A CN103141810A CN2013101019710A CN201310101971A CN103141810A CN 103141810 A CN103141810 A CN 103141810A CN 2013101019710 A CN2013101019710 A CN 2013101019710A CN 201310101971 A CN201310101971 A CN 201310101971A CN 103141810 A CN103141810 A CN 103141810A
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- stevia rebaudian
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Abstract
The invention discloses a method for processing lactic acid fermentation type stevia rebaudian concentrated juice. The method comprises the following steps: by taking fresh total stevia rebaudian leaves as raw materials, preparing leaves through the traditional green tea processing mode, and performing the primary deodorization; and crushing the dried leaves into powder, leaching by using water, artificially inoculating lactic acid bacteria to ferment a leaching solution, and performing the secondary deodorization. The fermented product has pure sweet taste, the sweetness equivalent to 20-50 times that of cane sugar is reached through concentration, and the concentrated juice is a popular functional sweet product. According to the method, the environmental pollution in the process of extracting the pure stevioside by utilizing the chemical technology is avoided, the production process is simple, and the production cost is low.
Description
Technical field
The present invention relates to a kind of processing method of inspissated juice, espespecially a kind of high sugariness, without the processing method of the lactic fermentation type stevia rebaudian leaf inspissated juice of grass smell.
Background technology
STEVIA REBAUDIANA (Stevia rebaudiana Bertohi) originates in Oman that Paraguay northeast, South America and Brazilian border join and visits in the mountain range, is introduced all over the world now.STEVIA REBAUDIANA contains 14 kinds of trace elements, 32 kinds of nutritional labelings, is therefore fabulous sugared source, is again good source of nutrition.Its sweet substance is mainly the total glucosides of STEVIA REBAUDIANA, it is a kind of tetracylic diterpene derivatives, the total glucosides of stevia rebaudianum mainly contains steviol glycoside (stevioside, SS), rebaudioside A (rebaudioside A, RA), dulcoside B (rebaudioside C, RC), eight kinds of compositions such as Rebaudiodside A D (rebaudioside D, RD), bioside (steriolbioside, SB).Wherein steviol glycoside has the characteristic of high sugariness (for 200～300 times of sucrose), low-heat (only for sucrose 1/300), is the natural low-heat sugar source of a kind of high sugariness low calorie, delicious and safety non-toxic.Steviol glycoside not only normal population is edible, and hypertension, obesity, diabetes, heart disease, pediatric saprodontia etc. are had good prevention effect and auxiliary curing function.Therefore, be not widely used in the industrial production such as various food, pickles, beverage, medicine to limited amount, thereby substitute various artificial synthetic sweetener and sucrose.Because steviol glycoside possesses advantage and the health care that the synthetic sweetener of other carbohydrate and artificial chemistry can't match in excellence or beauty, obtained in recent years the great attention of many developed countries of international community and widelyd popularize application.
At present, it is mainly to extract pure rebaudioside from full leaf that China utilizes the mode of stevia rebaudian leaf, and this method comprises 6 master operations such as immersion, cohesion, Separation of Solid and Liquid, adsorption bleaching, recovery be concentrated, dry.Generally adopt under mesophilic condition with flooding STEVIA REBAUDIANA cured leaf, then through post absorption, desalination, decolouring, ion-exchange needs the time that column volume is large, liquid is flowed through post to grow, the solution body accumulated amount is large, the eluent consumption is large, and operating cost is high as a result, and produce a large amount of waste residues, cause environmental pollution.
Summary of the invention
Technical problem to be solved by this invention is: for above-mentioned the deficiencies in the prior art, provide a kind of processing method of lactic fermentation type stevia rebaudian leaf inspissated juice.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of processing method of lactic fermentation type stevia rebaudian leaf inspissated juice, and the method step is as follows:
A. get the full leaf of fresh stevia rebaudian leaf, make the stevia rebaudian leaf cured leaf by the green tea conventional machining process, pulverize, cross the 40-60 mesh sieve;
B. in 60-90 ℃, with cured leaf powder flooding 20-50min, during lixiviate, the weight ratio of cured leaf and water is 1:6-10, with 4-6 layer filtered through gauze, collects filtrate after lixiviate, and is standby;
C. with above-mentioned filtrate in 115-125 ℃ the sterilization 15-25min, naturally cool to 30-40 ℃, under sterile working the inoculation viable count be 1 * 10
7-1 * 10
9The lactic acid bacteria of CFU/mL, inoculum concentration is the 3-5% of filtrate volume, and is incorporated as the diammonium hydrogen phosphate of filtrate volume 0.1-0.3%, in 38 ℃-42 ℃ fermentations 2-4 days, makes the stevia rebaudian leaf zymotic fluid; The lactic acid bacteria of inoculation is one or more in streptococcus thermophilus, Lactobacillus plantarum or lactobacillus bulgaricus;
D. with above-mentioned zymotic fluid 60-80 ℃, vacuum 0.05mpa～-0.1mpa under, Vacuum Concentration is collected liquid to the 15-25% of original volume, can, sterilization, sterilising temp is 80-90 ℃, the time is 15-25min.
The present invention first makes cured leaf by the production method of traditional green tea, remove for the first time peculiar smell, cured leaf is used flooding again, its leaching liquor of artificial infection lactobacillus-fermented, reach the purpose of the herbaceous taste (peculiar smell) in the second removal STEVIA REBAUDIANA, simplified process, reduced the discharging of chemical substance, the slag of filtration can be used as feed and further utilizes.Also keep the material of other the useful health that contains in the stevia rebaudian leaf in inspissated juice, had multiple benefit.
Compared with prior art, the present invention has the following advantages:
1, stevia rebaudian leaf is by lactic fermentation, can eliminate STEVIA REBAUDIANA self with the careless fishy smell that makes us feeling bad, solved the impure problem of self taste, and the weak acid of the trace that produces of fermentation has increased the refrigerant local flavor of product.
2, the raw material that utilizes of the present invention is the full leaf of stevia rebaudian leaf, and stevia rebaudian leaf processing at present is generally the chemical industry method and extracts steviol glycoside, and remainder is simply discarded, and both environment has been caused pollution, also causes the waste of resource; This invention has not only improved the utilization rate of STEVIA REBAUDIANA, and processing technology is simple, reduces production costs, and also positive effect has been played in environmental protection.
3, the fermented type inspissated juice sugariness made of stevia rebaudian leaf be 20-50 doubly, alternative asccharin or part substitute sucrose, directly apply in various food, beverage.This product has the effect of functional sweetener, and hypertension, obesity, diabetes, heart disease, pediatric saprodontia etc. are had good prevention effect and auxiliary curing function.
The specific embodiment
Preparation stevia rebaudian leaf cured leaf powder: get the full leaf of fresh stevia rebaudian leaf, be processed into the stevia rebaudian leaf cured leaf by the green tea conventional machining process through complete, knead and oven dry etc., pulverize, cross the 40-60 mesh sieve, get the cured leaf powder.
Embodiment 1
The cured leaf powder is used flooding 50min in 60 ℃, and during lixiviate, the weight ratio of cured leaf powder and water is 1:6, uses filtered through gauze after lixiviate, collects filtrate; This filtrate in 115 ℃ of sterilization 25min, is naturally cooled to 30 ℃, adopt the streptococcus thermophilus of aseptic technique inoculation 3% filtrate volume, then be incorporated as the diammonium hydrogen phosphate of filtrate volume 0.1%, in 38 ℃ of ferment at constant temperature 4 days, make the stevia rebaudian leaf zymotic fluid; With this zymotic fluid Vacuum Concentration, thickening temperature is 60 ℃, and vacuum is-0.1mpa to be concentrated into 20% of original volume, collection liquid, can, 80 ℃ of sterilization 25min.
Embodiment 2
The cured leaf powder is used flooding 20min in 90 ℃, and during lixiviate, the weight ratio of cured leaf powder and water is 1:10, uses filtered through gauze after lixiviate, collects filtrate; With this filtrate in 125 ℃ the sterilization 15min, naturally cool to 40 ℃, adopt the Lactobacillus plantarum of aseptic technique inoculation 3% filtrate volume and the lactobacillus bulgaricus of 2% filtrate volume, be incorporated as again the diammonium hydrogen phosphate of filtrate volume 0.3%, in 42 ℃ of ferment at constant temperature 2 days, make the stevia rebaudian leaf zymotic fluid; With this zymotic fluid Vacuum Concentration, thickening temperature is 80 ℃, and vacuum is 0.05mpa, is concentrated into 15% of original volume, collects liquid, can, 90 ℃ of sterilization 15min.
Embodiment 3
The cured leaf powder is used flooding 30min in 80 ℃, and during lixiviate, the weight ratio of cured leaf powder and water is 1:8, uses filtered through gauze after lixiviate, collects filtrate; With this filtrate in 120 ℃ the sterilization 20min, naturally cool to 35 ℃, adopt the lactobacillus bulgaricus of aseptic technique inoculation 2% filtrate volume and the streptococcus thermophilus of 2% filtrate volume, be incorporated as again the diammonium hydrogen phosphate of filtrate volume 0.2%, in 40 ℃ of ferment at constant temperature 3 days, make the stevia rebaudian leaf zymotic fluid; With this zymotic fluid Vacuum Concentration, thickening temperature is 70 ℃, and vacuum is-0.1mpa to be concentrated into 25% of original volume, collection liquid, can, 85 ℃ of sterilization 20min.
Claims (5)
1. the processing method of a lactic fermentation type stevia rebaudian leaf inspissated juice, is characterized in that, the method step is as follows:
A. get the full leaf of fresh stevia rebaudian leaf, make the stevia rebaudian leaf cured leaf by the green tea conventional machining process, pulverize, cross the 40-60 mesh sieve;
B. in 60-90 ℃, with cured leaf powder flooding 20-50min, during lixiviate, the weight ratio of cured leaf and water is 1:6-10, with 4-6 layer filtered through gauze, collects filtrate after lixiviate, and is standby;
C. above-mentioned filtrate sterilized and naturally cooled to 30-40 ℃, under sterile working, the inoculation viable count is 1 * 10
7-1 * 10
9The lactic acid bacteria of CFU/mL, inoculum concentration is the 3-5% of filtrate volume, and is incorporated as the diammonium hydrogen phosphate of filtrate volume 0.1-0.3%, in 38 ℃-42 ℃ fermentations 2-4 days, makes the stevia rebaudian leaf zymotic fluid;
D. with the 15-25% of above-mentioned zymotic fluid Vacuum Concentration to original volume, collect liquid, can, sterilization.
2. the method for lactic fermentation type stevia rebaudian leaf inspissated juice as described in claim 1, is characterized in that, the temperature when in described step C, filtrate is sterilized is 115-125 ℃, and the time is 15-25min.
3. the method for lactic fermentation type stevia rebaudian leaf inspissated juice as described in claim 1, is characterized in that, the lactic acid bacteria in described step C is one or more in streptococcus thermophilus, Lactobacillus plantarum or lactobacillus bulgaricus.
4. the method for lactic fermentation type stevia rebaudian leaf inspissated juice as described in claim 1, is characterized in that, in described step D, the temperature of Vacuum Concentration is 60-80 ℃, vacuum be 0.05mpa～-0.1mpa.
5. the method for lactic fermentation type stevia rebaudian leaf inspissated juice as described in claim 1, is characterized in that, the temperature of sterilizing in described step D is 80-90 ℃, and the time is 15-25min.
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| CN2013101019710A CN103141810B (en) | 2013-03-27 | 2013-03-27 | Method for processing lactic acid fermentation type stevia rebaudian concentrated juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146060A (en) * | 2014-07-18 | 2014-11-19 | 马鞍山市安康菌业有限公司 | Lactic acid green tea drink for boosting metabolism |
| WO2021160889A1 (en) * | 2020-02-14 | 2021-08-19 | Lucozade Ribena Suntory Limited | Sweetening ingredients |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317540A (en) * | 2000-04-07 | 2001-10-17 | 山名俊彦 | Powdered stevia rebaudiana and enriched liquid and mfg. process thereof |
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2013
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317540A (en) * | 2000-04-07 | 2001-10-17 | 山名俊彦 | Powdered stevia rebaudiana and enriched liquid and mfg. process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《食品科学》 19841231 魏和春等 甜叶菊食品加工利用试验报告 第63页 1-5 , * |
| 魏和春等: "甜叶菊食品加工利用试验报告", 《食品科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146060A (en) * | 2014-07-18 | 2014-11-19 | 马鞍山市安康菌业有限公司 | Lactic acid green tea drink for boosting metabolism |
| CN104146060B (en) * | 2014-07-18 | 2016-03-30 | 马鞍山市安康菌业有限公司 | A kind of lactic acid green tea beverage promoting metabolism |
| WO2021160889A1 (en) * | 2020-02-14 | 2021-08-19 | Lucozade Ribena Suntory Limited | Sweetening ingredients |
| CN115379766A (en) * | 2020-02-14 | 2022-11-22 | 葡萄适利宾纳三得利有限公司 | Sweet taste component |
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| CN103141810B (en) | 2013-12-18 |
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Granted publication date: 20131218 Termination date: 20180327 |