CN116076694A - Stevioside sweetener and preparation method thereof - Google Patents
Stevioside sweetener and preparation method thereof Download PDFInfo
- Publication number
- CN116076694A CN116076694A CN202211244364.5A CN202211244364A CN116076694A CN 116076694 A CN116076694 A CN 116076694A CN 202211244364 A CN202211244364 A CN 202211244364A CN 116076694 A CN116076694 A CN 116076694A
- Authority
- CN
- China
- Prior art keywords
- rebaudioside
- spray
- suspension
- dried
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019202 steviosides Nutrition 0.000 title claims abstract description 65
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 63
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 63
- 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 title claims abstract description 44
- 229940013618 stevioside Drugs 0.000 title claims abstract description 44
- 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 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 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 claims abstract description 169
- 239000001512 FEMA 4601 Substances 0.000 claims abstract description 168
- 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 168
- 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 168
- 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 168
- 235000019203 rebaudioside A Nutrition 0.000 claims abstract description 168
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 78
- 239000000725 suspension Substances 0.000 claims description 77
- 238000003756 stirring Methods 0.000 claims description 75
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 52
- 239000000843 powder Substances 0.000 claims description 51
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- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 27
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- 239000004471 Glycine Substances 0.000 claims description 26
- 239000013078 crystal Substances 0.000 claims description 25
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 239000004383 Steviol glycoside Substances 0.000 claims description 21
- 235000019411 steviol glycoside Nutrition 0.000 claims description 21
- 229930182488 steviol glycoside Natural products 0.000 claims description 21
- 150000008144 steviol glycosides Chemical class 0.000 claims description 21
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- 239000002245 particle Substances 0.000 claims description 17
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000001508 potassium citrate Substances 0.000 claims description 15
- 229960002635 potassium citrate Drugs 0.000 claims description 15
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 15
- 235000011082 potassium citrates Nutrition 0.000 claims description 15
- 230000001376 precipitating effect Effects 0.000 claims description 15
- 239000004472 Lysine Substances 0.000 claims description 14
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 14
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- 239000011736 potassium bicarbonate Substances 0.000 claims description 11
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 11
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 10
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 8
- 235000011181 potassium carbonates Nutrition 0.000 claims description 8
- 235000017550 sodium carbonate Nutrition 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 239000003607 modifier Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 37
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- 230000000694 effects Effects 0.000 abstract description 7
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 23
- 239000005720 sucrose Substances 0.000 description 23
- 238000002156 mixing Methods 0.000 description 13
- 239000007921 spray Substances 0.000 description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- LOUPRKONTZGTKE-WZBLMQSHSA-N Quinine Chemical compound C([C@H]([C@H](C1)C=C)C2)C[N@@]1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-WZBLMQSHSA-N 0.000 description 8
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- 230000001953 sensory effect Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
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- 235000001258 Cinchona calisaya Nutrition 0.000 description 4
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 4
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- GIPHUOWOTCAJSR-UHFFFAOYSA-N Rebaudioside A. Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1OC(C1O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O GIPHUOWOTCAJSR-UHFFFAOYSA-N 0.000 description 3
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- 239000002994 raw material Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
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Images
Classifications
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- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- 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
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
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- 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
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- 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
- A23L27/88—Taste or flavour enhancing agents
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention provides a stevioside sweetener and a preparation method thereof, the stevioside sweetener comprises rebaudioside A and rebaudioside B, the weight ratio of the rebaudioside A to the rebaudioside B is 0.5:1 to 25:1, the rebaudioside A and the rebaudioside B are compounded, the taste is complementary, the bitter taste and the afterbitter taste of the stevioside sweetener are reduced, a regulator is added, the preparation method provided by the invention is adopted, the bitter taste release of the rebaudioside A is reduced, the stevioside sweetener has no bitter taste, the taste effect is improved, and a feasible strategy is provided for improving the organoleptic properties of a stevioside product.
Description
Technical field:
the invention belongs to the technical field of sweeteners, and particularly relates to a stevioside sweetener and a preparation method thereof.
The background technology is as follows:
with the continued and intensive research into the relationship between diet and health, people have changed in understanding the health effects of adding sugar to foods. Sugar contained in our diet includes sucrose, glucose, fructose, lactose and maltose, which are derived from added sugars whose main ingredients are carbohydrates (such as sucrose, high fructose syrup, honey) and sugars absorbed in confectionary-containing products (such as fruit, milk). Excessive amounts of sugar in the diet increase the risk of health conditions such as obesity, insulin resistance, diabetes, atherosclerosis, hyperlipidemia and hypertension, and the like, and also significantly increase the risk of premature death from heart disease. Therefore, sweeteners with low caloric value, which do not cause an increase in blood glucose, are one of the main subjects of food additives in recent years.
The high-intensity sweetener widely used at present mainly comprises artificial synthetic chemical sweeteners such as saccharin sodium, sodium cyclamate, aspartame, sucralose and natural sweeteners represented by stevioside, erythritol and fructus momordicae. Natural sweeteners are a major direction of development in recent years because of their good stability (resistance to heat, acid, alkali, and decomposition) and safety (no toxic or side effects) compared to artificial sweeteners.
Stevioside (Steviol glycosides) is a natural non-nutritive sweetener extracted from stevia rebaudiana Bertoni leaf of Compositae, has sweetness 200-300 times that of sucrose, does not cause blood sugar increase after intake, and has the advantages of low calorie, good edible effect, good thermal stability, etc. In addition, stevioside has the effects of controlling blood sugar, promoting digestion, inhibiting intestinal pathogenic bacteria and the like, and has certain auxiliary treatment effects on obesity, diabetes, hypertension, heart disease, decayed tooth and the like. And therefore are considered to be extremely valuable alternatives to sucrose-based sweeteners.
Steviol glycoside components are numerous, with stevioside (stevioside. St) and rebaudioside a (rebaudioside Audioside a) being the most widely used of steviol glycosides. The rebaudioside A has good high temperature resistance, acid and alkali resistance and good storage stability. And the sweetness of the rebaudioside A is about 350 to 450 times that of the sucrose, but the calorie is almost zero, so that the rebaudioside A is one of ideal natural sweeteners. However, although rebaudioside a has a high sweetness, it has the mouthfeel characteristics of astringency, metallic taste, and distinct bitter and afterbitter taste. However, bitter taste, astringent taste, etc. are bad tastes of stevioside, and especially, the weaker the bitter taste and the afterbitter taste should be, the better the taste of rebaudioside a should be, and thus, the more similar the taste to sucrose is.
The invention comprises the following steps:
in order to solve the technical problems, the invention provides a stevioside sweetener and a preparation method thereof.
Of the present application
The technical scheme of the invention is to provide a steviol glycoside sweetener which comprises rebaudioside A and rebaudioside B, wherein the weight ratio of the rebaudioside A to the rebaudioside B is 0.5:1 to 25:1.
Preferably, the weight ratio of rebaudioside a to rebaudioside B is from 5:1 to 15:1.
Further preferably, the weight ratio of rebaudioside a to rebaudioside B is from 8:1 to 9:1.
Still more preferably, the weight ratio of rebaudioside a to rebaudioside B is 8.2:1.
Further, the preparation method of the stevioside sweetener provided by the invention comprises the following steps:
1) Adding rebaudioside A into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside A powder;
2) Adding the rebaudioside B into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside B powder;
3) Adding the spray-dried rebaudioside A powder prepared in the step 1) into water, fully stirring, preparing 75% -85% suspension, heating, stirring and boiling to obtain rebaudioside A melt;
4) Preparing spray-dried rebaudioside B powder into a water solution with a certain proportion;
5) Slowly cooling the rebaudioside A molten liquid prepared in the step 3) to a first stepped temperature, slowly adding the solution obtained in the step 4) into the continuously stirred rebaudioside A molten liquid according to a proportion, and slowly precipitating crystals by stirring and cooling to a second stepped temperature; and (5) drying in vacuum to obtain crystalline particles.
Preferably, in the step 1), the proportion of the suspension of the rebaudioside A is 40-50% by weight.
Preferably, in the step 2), the proportion of the suspension of the rebaudioside A is 15-25% by weight.
Preferably, in the step 4), the configuration proportion of the spray-dried rebaudioside B aqueous solution is 1-2%.
Preferably, in step 5), the first step temperature is 60-70 ℃ and the second step temperature is 30-40 ℃.
Further, the stevioside sweetener provided by the invention further comprises a regulator, wherein the weight ratio of the regulator to rebaudioside B is 0.01:1 to 0.2:1.
preferably, the regulator is one or more of sodium chloride, potassium citrate, sodium carbonate, potassium carbonate, sodium bicarbonate and potassium bicarbonate.
In other embodiments, preferably, the modulator is one or more of alanine, glycine, lysine.
In other embodiments, preferably, the regulator is a complex of one of sodium chloride, potassium citrate, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate and one or more of alanine, glycine, and lysine.
Further, the preparation method of the steviol glycoside sweetener comprises the following steps:
1) Adding rebaudioside A into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside A powder;
2) Adding the rebaudioside B into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside B powder;
3) Adding the spray-dried rebaudioside A powder prepared in the step 1) into water, fully stirring, preparing 75% -85% suspension, heating, stirring and boiling to obtain rebaudioside A melt;
4) Preparing spray-dried rebaudioside B powder into a water solution with a certain proportion, and adding the regulator according to the proportion to uniformly mix;
5) Slowly cooling the rebaudioside A molten liquid prepared in the step 3) to a first stepped temperature, slowly adding the solution obtained in the step 4) into the continuously stirred rebaudioside A molten liquid according to a proportion, and slowly precipitating crystals by stirring and cooling to a second stepped temperature; and (5) drying in vacuum to obtain crystalline particles.
Preferably, in the step 1), the proportion of the suspension of the rebaudioside A is 40-50% by weight.
Preferably, in the step 2), the proportion of the suspension of the rebaudioside A is 15-25% by weight.
Preferably, in the step 4), the configuration proportion of the spray-dried rebaudioside B aqueous solution is 1-3%.
Preferably, in step 5), the first step temperature is 60-70 ℃ and the second step temperature is 30-40 ℃.
The technical scheme of the invention also provides application of the stevioside sweetener, and the sweetener is applied to table top sugar, beverage, syrup, dairy products, baked products, seasonings, flavoring wine or salted products.
Compared with the prior art, the invention has the following beneficial effects:
1. by compounding rebaudioside A with rebaudioside B, the taste is complementary and the bitter and post-bitter tastes of stevioside sweeteners are reduced, with a taste more similar to sucrose. The sweet potato sugar has lower calorie and even no calorie under the condition of having the same sweetness as that of the sucrose, and provides a feasible strategy for improving the organoleptic properties of stevioside products.
2. On the one hand, the selected regulator can improve the solubility of the rebaudioside B, so that the usable threshold of the rebaudioside B is improved, the sweet taste is enhanced, and the bitter taste release of the rebaudioside A is reduced; on the other hand, the regulator selected by the invention can be compounded with the rebaudioside A to shield the bad bitter taste of the rebaudioside A, thereby improving the flavor effect.
3. According to the invention, the rebaudioside A and the rebaudioside B are respectively subjected to spray drying, and then the spray dried powder of the rebaudioside A is melted and then subjected to synergistic effect of the rebaudioside B and the regulator, so that the bitter taste is further reduced, and finally the stevioside sweetener without bitter taste is obtained.
Description of the drawings:
FIG. 1 is a chart showing the ranking of bitter results of electronic tongue tests.
The specific embodiment is as follows:
one technical scheme of the invention is to provide steviol glycoside sweetener, which comprises rebaudioside A and rebaudioside B. The addition of the rebaudioside B can improve the bitter taste of the rebaudioside A, reduce the bitter taste and the afterbitter taste, and can not introduce other bad tastes such as liquorice taste, astringency, peculiar smell and the like, and can not cause the increase of aftersweetness, and the obtained stevioside sweetener is more similar to the taste of sucrose.
Wherein the rebaudioside a comprises rebaudioside a in a purity greater than 85% by dry weight.
Preferably, the rebaudioside a comprises rebaudioside a in a purity greater than about 90% by weight on a dry basis.
Preferably, the rebaudioside a comprises rebaudioside a in a purity greater than about 95% by weight on a dry basis.
Preferably, the rebaudioside a comprises rebaudioside a in a purity greater than about 98% by weight on a dry basis.
Preferably, the rebaudioside a comprises rebaudioside a in a purity greater than about 99% by weight on a dry basis.
The rebaudioside B comprises rebaudioside B in a purity greater than about 85% by weight on a dry basis.
Preferably, the rebaudioside B comprises rebaudioside B in a purity greater than about 90% by weight on a dry basis.
Preferably, the rebaudioside B comprises rebaudioside B in a purity greater than about 95% by weight on a dry basis.
Preferably, the rebaudioside B comprises rebaudioside B in a purity greater than about 98% by weight on a dry basis.
Preferably, the rebaudioside B comprises rebaudioside B in a purity greater than about 99% by weight on a dry basis.
The weight ratio of rebaudioside a to rebaudioside B is from 0.5:1 to 25:1, within which weight ratio rebaudioside B has an improved bitter taste for rebaudioside a. In some specific embodiments, the weight ratio of rebaudioside a to rebaudioside B is 0.5:1, 1:1, 3:1, 5:1, 7:1, 8:1, 9:1, 11:1, 13:1, 15:1, 28:1, 20:1, 25:1.
Preferably, the weight ratio of rebaudioside a to rebaudioside B is from 5:1 to 15:1, within which weight ratio rebaudioside B has a substantial improvement in the bitter taste of rebaudioside a. In some specific embodiments, the weight ratio of rebaudioside a to rebaudioside B is 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1.
Further preferably, the weight ratio of rebaudioside a to rebaudioside B is from 8:1 to 9:1, within which weight ratio rebaudioside B has a significant improvement in the bitter taste of rebaudioside a. In some specific embodiments, the weight ratio of rebaudioside a to rebaudioside B is 8.0:1, 8.1:1, 8.2:1, 8.3:1, 8.4:1, 8.5:1, 8.6:1, 8.7:1, 8.8:1, 8.9:1, 9.0:1.
Still more preferably, the bitterness is minimal and there is substantially no bitter taste when the weight ratio of rebaudioside a to rebaudioside B is 8.2:1.
The steviol glycoside sweetener is prepared by mixing rebaudioside A and rebaudioside B in a conventional manner, such as by mixing a certain proportion of rebaudioside A and rebaudioside B with a compound mixer.
Preferably, in order to further reduce the bitter taste of the stevioside sweetener provided by the invention and improve the mouthfeel, the invention also provides a preparation method of the stevioside sweetener, which comprises the following steps:
1) Adding rebaudioside A into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside A powder;
2) Adding the rebaudioside B into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside B powder;
3) Adding the spray-dried rebaudioside A powder prepared in the step 1) into water, fully stirring, preparing 75% -85% suspension, heating, stirring and boiling to obtain rebaudioside A melt;
4) Preparing spray-dried rebaudioside B powder into a water solution with a certain proportion;
5) Slowly cooling the rebaudioside A molten liquid prepared in the step 3) to a first stepped temperature, slowly adding the solution obtained in the step 4) into the continuously stirred rebaudioside A molten liquid according to a proportion, and slowly precipitating crystals by stirring and cooling to a second stepped temperature; and (5) drying in vacuum to obtain crystalline particles.
Preferably, in step 1), the suspension of rebaudioside a is prepared in a proportion of 40-50% by weight;
further preferably, the rebaudioside a in step 1) is configured as a 50% suspension.
Preferably, in the step 2), the proportion of the suspension of the rebaudioside A is 15-25% by weight;
still more preferably, in step 2), rebaudioside B is configured as a 20% suspension.
Preferably, in the step 4), the configuration proportion of the spray-dried rebaudioside B aqueous solution is 1-2%.
Preferably, in step 5), the first step temperature is 60-70 ℃ and the second step temperature is 30-40 ℃.
Further preferably, in step 5), the first step temperature is 70 ℃ and the second step temperature is 35 ℃.
Preferably, wherein the spray drying of steps 1) and 2) is carried out using a centrifugal spray dryer, the spray drying operating parameters are: inlet temperature: 180-220 ℃; outlet temperature: 40-60 ℃; the rotational speed of the atomizer is 13000-15000r/min.
Further preferred, the spray drying operating parameters are: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Furthermore, the stevioside sweetener provided by the invention further comprises a regulator, wherein the addition of the regulator can improve the solubility of the rebaudioside B on one hand, so that the usable threshold of the rebaudioside B is improved, and the bitter taste of the rebaudioside A is reduced through the rebaudioside B; on the other hand, the regulator can be compounded with the rebaudioside A to shield the bad bitter taste of the rebaudioside A, thereby improving the flavor effect.
The weight ratio of the regulator to the rebaudioside B is 0.01:1 to 0.2:1.
in some embodiments, preferably, the modifier is one or more of sodium chloride, potassium citrate, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate.
When the regulator is one or more of sodium chloride, potassium citrate, sodium carbonate, potassium carbonate, sodium bicarbonate and potassium bicarbonate, preferably, the weight ratio of the regulator to rebaudioside B is 0.01:1 to 0.1:1.
in another embodiment, preferably, the modulator is one or more of alanine, glycine, lysine.
When the regulator is one or more of alanine, glycine, lysine, preferably, the weight ratio of the regulator to rebaudioside B is 0.02:1 to 0.2:1.
in another embodiment, preferably, the regulator is a complex of one of sodium chloride, potassium citrate, sodium carbonate, potassium carbonate, sodium bicarbonate, and potassium bicarbonate with one or more of alanine, glycine, and lysine. Preferably, the weight ratio of the regulator to rebaudioside B is 0.02:1 to 0.2:1.
preferably, in some specific embodiments, the formulation is: sodium chloride and alanine in a weight ratio of 0.1: 1; sodium bicarbonate and alanine in a weight ratio of 0.2: 1; the weight ratio of potassium bicarbonate to glycine is 0.3: 1; potassium citrate and alanine and glycine according to the weight ratio of 1:1: 2; sodium chloride and alanine, glycine according to the weight ratio of 0.5:1: 1; potassium carbonate and glycine and lysine in the weight ratio of 1:1: 1.
The regulator may be added directly to the mixture of rebaudioside A and rebaudioside B or may be mixed with one of the materials after compounding.
In order to exert the function of the regulator to the greatest extent, preferably, the preparation method of the steviol glycoside sweetener comprises the following steps:
1) Adding rebaudioside A into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside A powder;
2) Adding the rebaudioside B into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside B powder;
3) Adding the spray-dried rebaudioside A powder prepared in the step 1) into water, fully stirring, preparing 75% -85% suspension, heating, stirring and boiling to obtain rebaudioside A melt;
4) Preparing spray-dried rebaudioside B powder into a water solution with a certain proportion, and adding the regulator according to the proportion to uniformly mix;
5) Slowly cooling the rebaudioside A molten liquid prepared in the step 3) to a first stepped temperature, slowly adding the solution obtained in the step 4) into the continuously stirred rebaudioside A molten liquid according to a proportion, and slowly precipitating crystals by stirring and cooling to a second stepped temperature; and (5) drying in vacuum to obtain crystalline particles.
Preferably, in step 1), the suspension of rebaudioside a is prepared in a proportion of 40-50% by weight;
further preferably, the rebaudioside a in step 1) is configured as a 50% suspension.
Preferably, in the step 2), the proportion of the suspension of the rebaudioside A is 15-25% by weight;
still more preferably, in step 2), rebaudioside B is configured as a 23% suspension.
Preferably, in the step 4), the configuration proportion of the spray-dried rebaudioside B aqueous solution is 1-3%.
More preferably, in step 4), the proportion of the spray-dried rebaudioside B aqueous solution is 2%.
Preferably, in step 5), the first step temperature is 60-70 ℃ and the second step temperature is 30-40 ℃.
Further preferably, in step 5), the first step temperature is 70 ℃ and the second step temperature is 35 ℃.
Preferably, wherein the spray drying of steps 1) and 2) is carried out using a centrifugal spray dryer, the spray drying operating parameters are: inlet temperature: 180-220 ℃; outlet temperature: 40-60 ℃; the rotational speed of the atomizer is 13000-15000r/min.
Further preferred, the spray drying operating parameters are: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
The technical scheme of the invention also provides application of the stevioside sweetener, and the sweetener is applied to table top sugar, beverage, syrup, dairy products, baked products, seasonings, flavoring wine or salted products.
In the invention, "%" refers to mass percent unless otherwise specified.
In order to make the objects, technical solutions and advantages of the present patent more apparent, the present patent will be described in further detail below with reference to specific embodiments.
Materials and methods
1. Experimental raw materials
Rebaudioside a: purity 97%, purchased from Gui Linlai strain biotechnology Co., ltd, sweetness fold 200 times that of sucrose.
Rebaudioside B: purity 95%, purchased from Gui Linlai strain biotechnology Co., ltd, sweetness fold 175 times that of sucrose.
Sucrose: the content was 99.0%, purchased from the company of the fine chemical industry, the company of the mill, pengpeng.
The remaining materials were all commercially available analytically pure products, and the examples and comparative examples used the same batch of products.
Example 1
The stevioside sweetener was prepared by weighing rebaudioside a and rebaudioside B, weighing raw materials in the proportions corresponding to numbers 1 to 11 in table 1, and mixing them thoroughly to prepare stevioside sweeteners in samples numbers 1 to 11, and the organoleptic properties of the stevioside sweeteners were measured.
The testing method comprises the following steps:
the evaluation was performed by 30 sensory panelists using a constant temperature (25 ℃) and humidity (45% -55%) chamber using a nine-point scale.
The stevioside sweeteners numbered 1 to 11 in table 1 were each prepared as 300ppm aqueous solutions based on 5% sucrose aqueous solution, and the stevioside sweetener aqueous solutions were subjected to intensity evaluation of 5 sensory attribute dimensions in total of sweetness, aftertaste, bitterness, afterbitterness, and similarity to sucrose according to a nine-point scale.
Sweet (1=no sweet; 9=very sweet);
post sweetness (1=extremely short; 9=extremely long);
bitter (1=no bitter at all; 9=extremely bitter);
post bitter (1=extremely short; 9=extremely long);
similarity to sucrose (1=similar to sucrose; 9=completely dissimilar to sucrose).
The results of the 30 sensory panelists were averaged after removing the two terminal numbers, rounded to the whole number, and the results are shown in table 1 below:
table 1: taste evaluation results of different steviol glycoside sweeteners
| Sample numbering | Rebaudioside a: rebaudioside B | Sweet taste | Post-sweetness | Bitter taste | Post bitter taste | Similarity to sucrose |
| 1 | 0.5：1 | 4.3 | 2.8 | 4.1 | 2.9 | 4.6 |
| 2 | 1：1 | 4.7 | 3.2 | 4.5 | 3.3 | 5.3 |
| 3 | 3：1 | 5.2 | 3.7 | 5.0 | 3.8 | 5.5 |
| 4 | 6：1 | 5.5 | 4 | 3.6 | 3.1 | 3.8 |
| 5 | 8：1 | 5.6 | 4.1 | 2.8 | 2.4 | 1.9 |
| 6 | 9：1 | 6.1 | 4.6 | 3.0 | 2.9 | 2.4 |
| 7 | 14：1 | 6.7 | 4.8 | 3.5 | 3.7 | 3.2 |
| 8 | 18：1 | 7.0 | 5.5 | 5.8 | 5.6 | 5.6 |
| 9 | 22：1 | 7.3 | 5.8 | 6.1 | 5.9 | 5.9 |
| 10 | 25：1 | 7.6 | 6.1 | 6.4 | 6.2 | 6.1 |
| 11 | 1：0 | 8.0 | 6.5 | 6.8 | 6.6 | 6.3 |
From the evaluation results, it can be seen that: the ratio of rebaudioside a to rebaudioside B was 0.5 compared to sample No. 11 and 5% sucrose in water: 1 to 25:1, the bitter taste and the postbitter taste are improved, and the bitter taste is greatly improved when the ratio is 6:1 to 14:1; at 8:1 to 9:1, there was a significant improvement in bitterness and none resulted in post-sweetness enhancement.
Example 2
Further optimizing the ratio of rebaudioside A to rebaudioside B, weighing the rebaudioside A and the rebaudioside B respectively, weighing the raw materials according to the corresponding ratio of numbers 1-9 in Table 2, fully mixing, preparing a stevioside sweetener with the sample numbers 1-9, and measuring the organoleptic properties of the stevioside sweetener.
The steviol glycoside sweetener aqueous solution of this example was subjected to intensity evaluation of 3 sensory attribute dimensions of bitterness, post-bitterness and sucrose similarity according to a nine-point scale, the test method and calculation method were the same as in example 1, and the experimental results are shown in table 2 below:
table 2: taste evaluation results of different steviol glycoside sweeteners
| Sample numbering | Rebaudioside a: rebaudioside B | Bitter taste | Post bitter taste | Similarity to sucrose |
| 1 | 8.1：1 | 2.7 | 2.3 | 1.5 |
| 2 | 8.2：1 | 2.2 | 1.9 | 1.3 |
| 3 | 8.3：1 | 2.5 | 2.1 | 1.4 |
| 4 | 8.4：1 | 2.5 | 2.2 | 1.5 |
| 5 | 8.5：1 | 2.6 | 2.3 | 1.6 |
| 6 | 8.6：1 | 2.7 | 2.3 | 1.7 |
| 7 | 8.7：1 | 2.8 | 2.4 | 1.9 |
| 8 | 8.8：1 | 2.9 | 2.5 | 2.1 |
| 9 | 8.9：1 | 3.0 | 2.6 | 2.3 |
From the evaluation results, it can be seen that: the ratio of rebaudioside a to rebaudioside B was 8.2:1, the bitter taste and the afterbitter taste are the lowest, and the taste has the highest similarity with sucrose.
Example 3
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt; adding spray-dried rebaudioside B into water, stirring thoroughly, and preparing into 1% rebaudioside B water solution. Slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Example 4
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt.
Adding spray-dried rebaudioside B into water, stirring thoroughly to prepare 1% rebaudioside B aqueous solution, adding potassium citrate into the rebaudioside B aqueous solution, dissolving thoroughly, and mixing to obtain rebaudioside B mixed aqueous solution. The addition amount of the potassium citrate is 2 percent of the addition weight of the rebaudioside B.
Slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Example 5
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt.
Adding spray-dried rebaudioside B into water, stirring thoroughly to prepare 1% rebaudioside B water solution, adding sodium chloride into the rebaudioside B water solution, dissolving thoroughly, and mixing to obtain rebaudioside B mixed water solution. The addition amount of sodium chloride is 1% of the addition weight of the rebaudioside B.
Slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Example 6
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt.
Adding spray-dried rebaudioside B into water, stirring thoroughly to prepare 1% rebaudioside B aqueous solution, adding sodium bicarbonate into rebaudioside B aqueous solution, dissolving thoroughly, and mixing to obtain rebaudioside B mixed aqueous solution. The addition amount of sodium bicarbonate is 2% of the added weight of rebaudioside B.
Slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Example 7
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt.
Adding spray-dried rebaudioside B into water, stirring thoroughly to prepare 1% rebaudioside B water solution, adding alanine into rebaudioside B water solution, dissolving thoroughly, and mixing to obtain rebaudioside B mixed water solution. The addition of alanine was 3% of the weight of rebaudioside B addition.
Slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Example 8
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt.
Adding spray-dried rebaudioside B into water, stirring thoroughly to prepare 1% rebaudioside B aqueous solution, adding alanine and glycine complex into rebaudioside B aqueous solution, dissolving thoroughly, and mixing to obtain rebaudioside B mixed aqueous solution. The addition amount of the compound of the alanine and the glycine is 3 percent of the addition weight of the rebaudioside B, and the weight ratio of the alanine to the glycine is 1:1.
slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Example 9
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt.
Adding spray-dried rebaudioside B into water, stirring thoroughly to prepare 1% rebaudioside B water solution, adding sodium hydroxide, alanine and glycine complex into rebaudioside B water solution, dissolving thoroughly, mixing to obtain rebaudioside B mixed water solution. The addition amount of the compound of sodium hydroxide, alanine and glycine is 5% of the addition weight of the rebaudioside B, and the weight ratio of the sodium hydroxide, the alanine and the glycine is 1:2:3.
slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Example 10
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt.
Adding spray-dried rebaudioside B into water, stirring thoroughly to prepare 1% rebaudioside B water solution, adding the complex of potassium bicarbonate, alanine and glycine into the rebaudioside B water solution, dissolving thoroughly, and mixing to obtain rebaudioside B mixed water solution. The addition amount of the compound of the potassium bicarbonate, the alanine and the glycine is 5 percent of the addition weight of the rebaudioside B, and the weight ratio of the potassium bicarbonate, the alanine and the glycine is 1:1:2.
slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Example 11
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt.
Adding spray-dried rebaudioside B into water, stirring thoroughly to prepare 1% rebaudioside B water solution, adding sodium carbonate, glycine and lysine complex into the rebaudioside B water solution, dissolving thoroughly, and mixing to obtain rebaudioside B mixed water solution. The addition amount of the compound of sodium carbonate, glycine and lysine is 4% of the added weight of rebaudioside B, and the weight ratio of sodium carbonate, glycine and lysine is 0.5:1:1.
slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Example 12
The rebaudioside a was added to water and stirred thoroughly to prepare a 50% suspension, and the suspension was spray-dried to obtain spray-dried rebaudioside a powder. Adding rebaudioside B into water, stirring thoroughly to obtain 20% suspension, and spray drying to obtain spray-dried rebaudioside B powder. The spray drying adopts a centrifugal spray dryer, and the working parameters of the spray drying are as follows: inlet temperature: 200 ℃; outlet temperature: 45 ℃; atomizer speed 13000r/min.
Adding the prepared spray-dried rebaudioside A powder into water, fully stirring to prepare 80% suspension, heating, stirring and boiling to obtain rebaudioside A melt.
Adding spray-dried rebaudioside B into water, stirring thoroughly to prepare 1% rebaudioside B aqueous solution, adding the complex of potassium citrate, glycine, alanine and lysine into the rebaudioside B aqueous solution, dissolving thoroughly, and mixing to obtain rebaudioside B mixed aqueous solution. The addition amount of the compound of potassium citrate, glycine, alanine and lysine is 5 percent of the addition weight of the rebaudioside B, and the weight ratio of the potassium citrate, the glycine, the alanine and the lysine is 1:1:2:1.
slowly cooling the rebaudioside a melt to 70 ℃ according to rebaudioside a: rebaudioside b=8.2: 1, slowly adding the aqueous solution of the rebaudioside B into the continuously stirred rebaudioside A melt, stirring and cooling to 35 ℃ in an accelerated manner, slowly precipitating crystals, and drying in vacuum to obtain crystal particles, thereby obtaining the stevioside sweetener.
Comparative example 1
On the basis of embodiment 3, the crystalline particles are uniformly mixed with potassium citrate, the added amount of the potassium citrate is 2% of the added weight of the rebaudioside B.
Comparative example 2
On the basis of embodiment 3, the crystalline particles were homogeneously mixed with alanine, the amount of alanine added being 3% of the weight of rebaudioside B added.
Sensory test one: astree electronic tongue detection
Sample preparation: with quinine as a standard, solutions with concentrations of 0.002 Mmol/L, 0.005 Mmol/L, 0.008 Mmol/L and 0.01 Mmol/L were prepared with deionized water, respectively, and scoring standards at different quinine concentrations were established (see Table 3). The sample of rebaudioside a (calculated as a), sample 2 of example 2 (calculated as B), sweetener prepared in example 3 (calculated as C), and sweetener prepared in example 10 (calculated as D) were used as test samples, and 0.01% strength aqueous solutions were prepared, respectively, and the bitter tastes of the 0.01% strength sample solutions were relatively ranked under the scoring criteria as measured by electronic tongue. The results are shown in FIG. 1.
TABLE 3 scoring of the corresponding quinine standard at different concentrations
| Quinine/concentration | 0.002 Mmol/L | 0.005 Mmol/L | 0.008 Mmol/L | 0.01 Mmol /L |
| Scoring of | 2 | 5 | 8 | 10 |
By using an electronic tongue to detect sweetener samples A-D, the bitter Taste of the four samples was relatively ranked as bitter by a Taste assessment (Taste Ranking) function: a > B > C > D, it can be seen that the bitterness is further reduced by the addition of a modifier and by the preparation process of the present application.
Sensory test two: scoring test method
The evaluation was performed by 30 sensory panelists using a constant temperature (25 ℃) and humidity (45% -55%) evaluation room using a scoring test method.
The steviol glycoside sweeteners prepared in examples 3 to 12 and comparative examples 1 and 2 were prepared as aqueous solutions having the same sweetness as 5% sucrose aqueous solution, and the above steviol glycoside sweetener aqueous solutions were scored for bitter taste and post-bitter taste in the range of 1 to 10 according to a scoring test method.
0-2 means no bitter taste, 3-4 means weak bitter, 5-6 means medium bitter, 7-8 means strong bitter, and 9-10 means extremely bitter.
The scores of the 30 sensory panelists were averaged after removing the two terminal numbers, rounded to the whole number, and the results are shown in table 4 below:
TABLE 4 bitter and post-bitter scores for different samples at the same sweetness
| Sample of | Bitter taste scoring | Post bitterness scoring |
| Example 3 | 1.9 | 1.8 |
| Example 4 | 2.1 | 1.7. |
| Example 5 | 2.1 | 1.8 |
| Example 6 | 2.1 | 1.6 |
| Example 7 | 2.0 | 1.7 |
| Example 8 | 2.0 | 1.6 |
| Example 9 | 1.9 | 1.7 |
| Example 10 | 1.8 | 1.7 |
| Example 11 | 1.5 | 1.3 |
| Example 12 | 1.4 | 1.4 |
| Comparative example 1 | 1.9 | 1.7 |
| Comparative example 2 | 2.1 | 1.7 |
From this it can be seen that the bitterness is further reduced by adding the regulator and using the preparation method of the present application.
The above examples merely represent a few embodiments of the present invention, which are described in more detail and are not to be construed as limiting the scope of the patent. It should be noted that while the above describes exemplifying embodiments of the invention, there are several different embodiments of the invention, which are intended to be used as alternatives to the above described embodiments, and that the invention should be construed as limited only by the appended claims.
Claims (9)
1. A steviol glycoside sweetener, characterized in that:
comprising rebaudioside A and rebaudioside B in a weight ratio of from 5:1 to 15:1.
2. The steviol glycoside sweetener according to claim 1, wherein the weight ratio of rebaudioside a to rebaudioside B is from 8:1 to 9:1.
3. The steviol glycoside sweetener of claim 1, wherein the weight ratio of rebaudioside a to rebaudioside B is 8.2:1.
4. A method for preparing a steviol glycoside sweetener according to any one of claims 1-3, comprising the steps of:
1) Adding rebaudioside A into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside A powder;
2) Adding the rebaudioside B into water, fully stirring to prepare a suspension with a certain proportion, and performing spray drying on the suspension to obtain spray-dried rebaudioside B powder;
3) Adding the spray-dried rebaudioside A powder prepared in the step 1) into water, fully stirring, preparing 75% -85% suspension, heating, stirring and boiling to obtain rebaudioside A melt;
4) Preparing spray-dried rebaudioside B powder into a water solution with a certain proportion;
5) Slowly cooling the rebaudioside A molten liquid prepared in the step 3) to a first stepped temperature, slowly adding the solution obtained in the step 4) into the continuously stirred rebaudioside A molten liquid according to a proportion, and slowly precipitating crystals by stirring and cooling to a second stepped temperature; and (5) drying in vacuum to obtain crystalline particles.
5. The method for preparing steviol glycoside sweetener according to claim 4, wherein in the step 5), the first stage temperature is 60-70 ℃ and the second stage temperature is 30-40 ℃.
6. The steviol glycoside sweetener of claim 1, further comprising a modifier in a weight ratio to rebaudioside B of 0.01:1 to 0.2:1.
7. a steviol glycoside sweetener according to claim 6, wherein the modifier is one or more of sodium chloride, potassium citrate, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate.
8. A steviol glycoside sweetener according to claim 6, wherein the modulator is one or more of alanine, glycine, lysine.
9. The stevioside sweetener according to claim 6, wherein the modifier is a complex of one of sodium chloride, potassium citrate, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate and one or more of alanine, glycine, and lysine.
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