CN116837054A - Preparation method and application of glucosyl stevioside - Google Patents
Preparation method and application of glucosyl stevioside Download PDFInfo
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- CN116837054A CN116837054A CN202310660827.4A CN202310660827A CN116837054A CN 116837054 A CN116837054 A CN 116837054A CN 202310660827 A CN202310660827 A CN 202310660827A CN 116837054 A CN116837054 A CN 116837054A
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- Prior art keywords
- reaction
- stevioside
- glucosyl
- beverage
- mixed solution
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- 235000019202 steviosides Nutrition 0.000 title claims abstract description 130
- 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 description 101
- 229940013618 stevioside Drugs 0.000 title claims description 101
- -1 glucosyl stevioside Chemical compound 0.000 title claims description 46
- 238000002360 preparation method Methods 0.000 title claims description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 67
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- 238000000034 method Methods 0.000 claims abstract description 28
- 235000019411 steviol glycoside Nutrition 0.000 claims abstract description 28
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- 229940087061 glucosyl steviol Drugs 0.000 claims abstract description 27
- OQPOFZJZPYRNFF-CULFPKEHSA-N tkd5uc898q Chemical compound O=C([C@]1(C)CCC[C@@]2([C@@H]1CC[C@]13C[C@](O)(C(=C)C1)CC[C@@H]23)C)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OQPOFZJZPYRNFF-CULFPKEHSA-N 0.000 claims abstract description 27
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- 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 description 30
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- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 7
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- 102000004357 Transferases Human genes 0.000 description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 5
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
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- 229930006000 Sucrose Natural products 0.000 description 3
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- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
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- 229930188195 rebaudioside Natural products 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
- QSRAJVGDWKFOGU-WBXIDTKBSA-N rebaudioside c Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]1(CC[C@H]2[C@@]3(C)[C@@H]([C@](CCC3)(C)C(=O)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)CC3)C(=C)C[C@]23C1 QSRAJVGDWKFOGU-WBXIDTKBSA-N 0.000 description 2
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- YWPVROCHNBYFTP-UHFFFAOYSA-N Rubusoside 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)C1O YWPVROCHNBYFTP-UHFFFAOYSA-N 0.000 description 1
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- RLLCWNUIHGPAJY-SFUUMPFESA-N rebaudioside E 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]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 RLLCWNUIHGPAJY-SFUUMPFESA-N 0.000 description 1
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- GSGVXNMGMKBGQU-PHESRWQRSA-N rebaudioside M Chemical compound C[C@@]12CCC[C@](C)([C@H]1CC[C@@]13CC(=C)[C@@](C1)(CC[C@@H]23)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C(=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GSGVXNMGMKBGQU-PHESRWQRSA-N 0.000 description 1
- HYLAUKAHEAUVFE-AVBZULRRSA-N rebaudioside f 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)CO1)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 HYLAUKAHEAUVFE-AVBZULRRSA-N 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/44—Preparation of O-glycosides, e.g. glucosides
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Abstract
A method for preparing glucosyl steviol glycoside and application thereof, the method comprising the following steps: firstly, mixing stevia rebaudiana extract and mixed dextrin, preparing a mixed solution, adjusting the pH value of the mixed solution to be 3.0-5.0, and stirring and preheating at the pH value to obtain a mixed solution; adding cyclodextrin glycosyltransferase into the mixed solution, performing a first enzymolysis reaction, and stopping the reaction to obtain a feed liquid; adjusting the pH of the obtained feed liquid to enable the pH to be 5.0-7.0, adding cyclodextrin glycosyltransferase to carry out a second enzymolysis reaction, concentrating and drying after the reaction is finished to obtain a finished product; the scheme of the application has the advantages of higher conversion rate, simple operation steps, quick sweetness, high sweet fullness and short tail sweetness.
Description
Technical Field
The application relates to the technical field of preparation of glucosyl stevioside, in particular to a preparation method and application of glucosyl stevioside.
Background
Currently, more and more people are obese, one of the factors of obesity is high sugar intake in the diet of people, and cardiovascular diseases such as hypertension, hyperglycemia, diabetes and the like caused by obesity are important public health crisis affecting the global human health. Stevioside is a zero-calorie sweetener extracted from stevia rebaudiana leaves, the sweetness of stevioside is 100-250 times that of sucrose, and the stevioside can replace sucrose to become a new generation of zero-calorie natural sugar source.
The glucosyl stevioside is a stevioside mixed product obtained by connecting a plurality of glucose chains to aglycone or glycoside of common stevioside through cyclodextrin glycosyltransferase, is an effective measure for improving unpleasant tastes such as bitter and astringent tastes in common stevioside in recent years, and the stevioside product modified through enzyme catalysis still contains a tetracyclic diterpenoid part which is the main active unit of the stevioside, so that the same physiological activity and processing characteristics as the stevioside are maintained, such as the characteristics of low heat, high sweetness, good taste quality, good stability, high temperature resistance and the like; has no influence on blood sugar after eating; the prior art discloses a preparation method of glucosyl stevioside, which comprises the steps of firstly mixing stevia rebaudiana extract and cyclodextrin to form suspension, then adding cyclodextrin glycosyltransferase to carry out enzymolysis reaction, adding the reaction solution into decolorizing resin after the reaction is finished, then adding the reaction solution into anion-cation exchange resin to carry out desalination, finally removing non-diterpenoid compounds by using macroporous adsorption resin, then carrying out washing, ethanol desorption, evaporation concentration and spray drying to obtain a target product; the process adopts the operations of primary enzymolysis and subsequent resin decolorization, desalination and impurity removal, and although a target product can be prepared, the prepared product directly adopts stevia rebaudiana extract as a raw material, and only one step of cyclodextrin glycosyltransferase enzyme enzymolysis is added, and then the subsequent resin decolorization, desalination and impurity removal operations are carried out; the stevia rebaudiana extract is a raw material obtained by stevioside extracted from plants, and has the defects of low conversion rate, poor taste, complex operation steps, resource waste and the like due to the influence of the types and structures of glycosyl donors and the like; in addition, the substances prepared by the one-step enzymolysis method are difficult to ensure the effective content of the needed components, and the obtained target product has slow sweetness and long tail sweetness, so that the application taste of the target product is reduced; in addition, the above scheme requires multiple uses of the resin, and the resin has a certain adsorption force, so that the target product residue is large, the operation is complicated, multiple flushing and concentration are required, and the blockage of the resin can be caused by the fact that the product is a sweet substance and has a certain viscosity.
Disclosure of Invention
Aiming at the defects in the prior art, the application provides the preparation method of the glucosyl stevioside with higher conversion rate, simple operation steps, quick sweetness, high sweet fullness and short tail sweetness.
In order to solve the technical problems, the application adopts the following technical scheme: a method for preparing a glucosyl steviol glycoside, the method comprising:
(1) Firstly, mixing stevia rebaudiana extract and mixed dextrin, preparing a mixed solution, adjusting the pH value of the mixed solution to be 3.0-5.0, and stirring and preheating at the pH value to obtain a mixed solution; adding cyclodextrin glycosyltransferase (CGTase enzyme) into the mixed solution, performing a first enzymolysis reaction, and stopping the reaction to obtain a feed liquid;
(2) And (3) regulating the pH value of the feed liquid obtained in the step (1) to enable the pH value to be 5.0-7.0, then adding cyclodextrin glycosyltransferase to carry out a second enzymolysis reaction, and concentrating and drying after the reaction is finished to obtain a finished product.
Further, the total glycoside content in the stevia rebaudiana extract in the step (1) is more than or equal to 90wt%, the Stevioside (ST) accounts for 15-30wt%, and the rebaudioside A (rebaudioside A, rebaudiosideA, RA) accounts for 50-70wt%.
Further, the mixed dextrin in the step (1) is one or any mixture of alpha-cyclodextrin (cyclodextrin), beta-cyclodextrin, gamma-cyclodextrin, maltodextrin, oxidized starch and tapioca starch.
Further, in step (1) of the present application, stevia extract: the mass ratio of the mixed dextrin is 1:1-2.
Further, the mass percentage concentration of the chrysanthemum morifolium extract in the mixed solution in the step (1) is 10-30%; the mixed solution is prepared by mixing stevia rebaudiana extract, mixed dextrin and water.
Further, the heating temperature of the heating and stirring in the step (1) is 60-80 ℃, and stirring and preheating are carried out for 2-3 hours.
Furthermore, the cyclodextrin glycosyltransferase (CGTase enzyme) added in the step (1) of the application is 1-3% of the mass of the stevia extract.
Further, the temperature of the first enzymolysis reaction in the step (1) is 60-80 ℃, the mixed solution is stirred at the rotating speed of 100-300rpm/min for reaction for 1-48 hours, then the temperature is continuously increased to more than 97 ℃ for 30-60 minutes, and the cyclodextrin glycosyltransferase (CGTase enzyme) is inactivated and denatured by continuously high temperature to stop the reaction, so that the feed liquid is obtained.
Furthermore, the temperature of the first enzymolysis reaction in the step (1) is 70-80 ℃, and the stirring reaction time is 14-24 hours under the condition that the rotation degree is 180-240 rpm/min.
Furthermore, the cyclodextrin glycosyltransferase added in the second enzymolysis in the step (2) is 1-3% of the mass of the stevia rebaudiana extract.
Further, the temperature of the second enzymolysis in the step (2) is 60-80 ℃, and the reaction is stirred for 8-24 hours at the rotating speed of 100-300rpm/min, and then the temperature is raised to more than 97 ℃ for 30-60 minutes; after the reaction is finished, controlling the concentration of the concentrated solution to be more than 50%, and spray-drying to obtain a finished product.
The application also provides an application of the prepared glucosyl stevioside in a beverage system.
Preferably, the beverage system of the present application described above may be one of an energy beverage, a milk beverage or a carbonated beverage.
The application has the advantages and beneficial effects that:
1. according to the application, the temperature and the pH of a reaction system (the pH=3.0-5.0 of the feed liquid is controlled in the first step, the pH is adjusted to be-5.0-7.0 in the second step), and the enzyme addition amount and the enzymolysis times are controlled, so that the higher conversion rate of the stevioside raw material is realized through two-step reaction; particularly, the reaction conditions of two-step accurate control and twice enzymolysis are adopted, and the conversion rate of stevioside, rebaudioside A and other components in the reaction product can reach more than 50% through the reaction of the first large step; then, through the second large-step reaction, the conversion rate of the stevioside, the rebaudioside A and other components can reach more than 95 percent; the glucosyl stevioside prepared by the method has the advantages of quick sweetness, high sweet fullness, short tail sweetness and high sweetness multiple, and can be better applied to food and beverage.
2. The preparation method provided by the application provides that the total glycoside content in stevia rebaudiana bertoni extract is more than or equal to 90wt%, stevioside (ST) accounts for 15-30wt%, and Rebaudioside A (RA) accounts for 50-70wt%; the RA content in the stevia rebaudiana extract with the specification is high, so that the prepared glucosyl stevioside has higher sweet feeling and sweetness multiple and better sweet feeling; in addition, the higher the RA content, the more the RA content shows that the conversion rate of the RA is improved even if the RA content in the raw materials is high after the treatment of the method, namely the conversion rate of the RA in the scheme of the application can be more than 95%, so that the low RA content in the final target product meets the national standard requirement: RA is less than or equal to 4 percent, stevioside (ST) is less than or equal to 4 percent, RA+ST is less than or equal to 6 percent (GB 2760-2014).
3. The glucosyl stevioside has good modification effect when applied to different beverage systems, including sweetness starting, tail sweetness, overall plumpness and the like of the beverage systems; compared with the existing specifications in the market, the glucosyl stevioside prepared by the method has the advantages of quick sweetness, short tail sweetness and clean sweetness, and can be better applied to a beverage system, so that the glucosyl stevioside prepared by the method has a very good modification effect on the beverage system; the glucosyl stevioside prepared by the method has the overall sense similar to that of a whole sugar beverage system in different beverage system sugar substitutes, and especially has more ideal modification on the sweetness, the residual sweetness, the plumpness and the astringency of the system.
4. The preparation method of the application improves the conversion rate of the active ingredients through two-step enzymolysis reaction and control of reaction conditions; meanwhile, resin is not adopted in the process of obtaining the final target product, repeated washing concentration and resin column flushing are not required, substances such as ethanol and the like are not required to be used as flushing liquid or eluent, the target substance can be obtained completely by concentration and drying, the process is simpler, and other impurities are not introduced; in addition, as resin column chromatography, decolorization, desalination and impurity removal are not needed, substances cannot be remained in the resin column, and blockage of the resin column is not easy to occur; the final target product has high yield and simple operation.
Drawings
FIG. 1 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 1 in a whole sugar energy beverage.
FIG. 2 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 1 in a whole sugar carbonated beverage.
FIG. 3 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 1 in a whole sugar milk beverage.
FIG. 4 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 2 in a whole sugar energy beverage.
FIG. 5 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 2 in a whole sugar carbonated beverage.
FIG. 6 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 2 in a whole sugar milk beverage.
FIG. 7 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 3 in a whole sugar energy beverage.
FIG. 8 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 3 in a whole sugar carbonated beverage.
FIG. 9 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 3 in a whole sugar milk beverage.
FIG. 10 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 4 in a whole sugar energy beverage.
FIG. 11 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 4 in a whole sugar carbonated beverage.
FIG. 12 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 4 in a whole sugar milk beverage.
FIG. 13 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 5 in a whole sugar energy beverage.
FIG. 14 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 5 in a whole sugar carbonated beverage.
FIG. 15 is a graph showing the evaluation of the sweet taste modifying effect of the glucosyl stevioside produced in example 5 in a whole sugar milk beverage.
FIG. 16 is a process flow diagram of the preparation of glucosyl stevioside of the present application.
Detailed Description
The present application will be described in further detail by way of examples, but the present application is not limited to the following examples.
The stevia rebaudiana extract adopted by each embodiment of the application is a food additive stevioside obtained by taking stevia rebaudiana (Stevia Rebaudiana Bertoni) leaves as raw materials and extracting and refining; steviol glycosides may include stevioside, rebaudioside a, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside a, rubusoside, steviolbioside, and the like; the raw material adopted by the application can be a commercially available stevia rebaudiana extract, namely a food additive Stevioside, which needs to meet the requirement that the total glycoside content is more than or equal to 90wt%, wherein Stevioside (ST) accounts for 15-30wt% and rebaudioside A (rebaudioside A, rebaudiosideA, RA) accounts for 50-70wt%, so that the application can be adapted.
The preparation process flow can be referred to in the accompanying figure 16: the enzyme reaction in fig. 16 specifically adopts two enzymolysis steps, and the detailed technical process is based on the scheme and the implementation mode specifically described in the specification of the application.
Example 1
1.1. EXAMPLE 1 preparation of glucosyl steviol glycosides
Step S1: dissolving stevia extract (stevioside) and cyclodextrin in water according to a mass ratio of 1:1.1 to obtain a mixed solution, and enabling the mass concentration of the stevia extract in the mixed solution to be 10%;
step S2: regulating the pH value of the solution in the step S1 to be 3.0-4.0, stirring and preheating at 60-60 ℃ for 2 hours to form a suspension, then adding cyclodextrin glucosyl invertase, wherein the adding amount is 1.0 percent of the adding amount of stevia rebaudiana extract (stevioside), and stirring uniformly;
step S3: reacting the solution in the step S2 for 24 hours at 75 ℃ under the condition of 150 rpm/min; heating to above 97 ℃ and keeping the temperature environment for 40min to inactivate and denature the cyclodextrin glucosyl invertase, and stopping the reaction;
step S4: after the reaction in the step S3 is completed, regulating the pH to be between 5.0 and 7.0, then adding cyclodextrin transferase (secondary addition) with the addition amount of 1 percent of stevioside (stevia rebaudiana extract), and stirring at the temperature of 70 ℃ and at the speed of 150rpm/min for reaction for 24 hours;
step S5: heating the reactant in the step S4 to 97 ℃, sterilizing for 30min, and inactivating enzyme;
step S6: concentrating the enzyme modified solution (controlling the concentration of the concentrated solution to be more than 50), and then spraying to dryness (spray drying) to obtain the glucosyl stevioside.
1.2, the conversion of glucosyl steviol glycosides prepared is specified in table 1 below: RA is more than or equal to 95 percent; ST is more than or equal to 95 percent;
TABLE 1 conversion of glucosyl steviol glycosides prepared in example 1
Note that: w202303061 in Table 1 above is the starting material (stevia extract), and Q202304201 is the final glucosyl stevioside product (as in the examples that follow).
The content detection of the various components in Table 1 obtained in the above example 1 of the present application is referred to GB1886.355-2022, liquid phase detection (HPLC), and the subsequent examples are also the same.
1.3 evaluation of the application of the glucosyl steviol glycosides prepared in example 1 to different beverage systems
1.31. Evaluation of application in energy beverage systems:
standard substance: whole sugar energy beverage
Glucosyl steviol glycoside prepared in example 1: evaluating sweet taste modification effect of the specification in energy beverage;
comparison sample: evaluating sweet taste modification effects of products with the same specification in the market in energy drinks;
specific results may be found in figure 1.
1.32. Evaluation of application in carbonated beverage systems:
standard substance: whole sugar carbonic acid beverage
Glucosyl steviol glycoside prepared in example 1: evaluating sweet taste modification effect of the specification in carbonated beverage;
comparison sample: evaluating sweet taste modification effects of carbonated beverages with the same specification on the market;
specific results may be seen in fig. 2.
1.33. Evaluation of the handling in milk beverage systems:
standard substance: whole sugar milk beverage
Glucosyl steviol glycoside prepared in example 1: evaluating sweet taste modification effect of the specification in milk beverage;
comparison sample: evaluating sweet taste modification effects of milk beverage with the same specification in the market;
specific results may be seen with reference to fig. 3.
Example 2
2.1. Preparation of glucosyl steviol glycoside of example 2
Step S1: dissolving stevia rebaudiana Bertoni extract (stevioside) and cyclodextrin in water according to a mass ratio of 1:1.1, wherein the mass concentration of stevioside is 12%;
step S2: adjusting the pH value of the solution obtained in the step S1 to be 3.0-4.0, stirring and preheating for 2.5 hours at the temperature of 60-65 ℃, then adding cyclodextrin glucosyl invertase with the addition amount of 1.25 percent of the addition amount of stevioside, and uniformly stirring;
step S3: reacting the solution in the step S2 for 24 hours at the temperature of 75 ℃ and the speed of 200 rpm/min; heating to above 97 ℃ and keeping the temperature environment for 40min to inactivate and denature the cyclodextrin glucosyl invertase, and stopping the reaction;
step S4: after the reaction in the step S3 is completed, regulating the pH to be between 5.0 and 7.0, adding cyclodextrin transferase with the addition amount of 1.25 percent of stevia rebaudiana extract (stevioside), and continuously reacting for 24 hours at the temperature of between 75 and 78 ℃ under the condition of 200 rpm/min;
step S5: heating the reactant in the step S4 to 97 ℃, sterilizing for 30min, and inactivating enzyme;
step S6: concentrating the enzyme modified solution (concentrating to a concentration of more than 50), and spray drying (spray drying) to obtain the glucosyl stevioside.
2.2. Glucosyl steviol glycoside conversion, see in particular table 2 below: RA is more than or equal to 95 percent; ST is more than or equal to 96 percent
TABLE 2 conversion of glucosyl steviol glycosides prepared in example 2
2.3. Evaluation of application of glucosyl stevioside in different beverage systems
2.31. Evaluation of application in energy beverage systems:
standard substance: whole sugar energy beverage
Example 2: evaluating sweet taste modification effect of the specification in energy beverage;
comparison sample: evaluating sweet taste modification effects of the same specification in energy beverage in the market;
specific results are shown in fig. 4.
2.32. Evaluation of application in carbonated beverage systems:
standard substance: whole sugar carbonic acid beverage
Example 2: evaluating sweet taste modification effect of the specification in carbonated beverage;
comparison sample: evaluating sweet taste modification effects of carbonated beverages with the same specification on the market;
specific results may be seen in fig. 5.
3. Evaluation of the handling in milk beverage systems:
standard substance: whole sugar milk beverage
Example 2: evaluating sweet taste modification effect of the specification in milk beverage;
comparison sample: evaluating sweet taste modification effects of milk beverage with the same specification in the market;
specific results are shown in fig. 6.
Example 3
3.1. EXAMPLE 3 preparation of glucosyl steviol glycosides
Step S1: dissolving stevia rebaudiana Bertoni extract (stevioside) and cyclodextrin in water according to a mass ratio of 1:1.5, wherein the mass concentration of stevioside is 15%;
step S2: regulating the pH value of the solution in the step S1 to be 3.0-4.0, stirring and preheating for 2 hours at 62-65 ℃, then adding cyclodextrin glucosyl invertase with the addition amount of 1.5 percent of the addition amount of stevia rebaudiana extract (stevioside), and uniformly stirring;
step S3: reacting the solution in the step S2 for 24 hours at the temperature of 75 ℃ and the speed of 200 rpm/min; heating to above 97 ℃ and keeping the temperature environment for 35min to inactivate and denature the cyclodextrin glucosyl invertase, and stopping the reaction;
step S4: after the reaction in the step S3 is completed, regulating the pH to be between 5.0 and 7.0, adding cyclodextrin transferase with the addition amount of 2 percent of stevia rebaudiana extract (stevioside), and continuously reacting for 24 hours at 73 to 75 ℃ and 180 rpm/min;
step S5: heating the reactant in the step S4 to 97 ℃, sterilizing for 30min, and inactivating enzyme;
step S6: concentrating the enzyme modified solution (concentrating to more than 50 percent), and then spraying and drying (spraying and drying) to obtain the glucosyl stevioside.
3.2. The glucosyl steviol glycoside conversion prepared in example 3 is specifically referred to in the following table 3: wherein RA is more than or equal to 95%; ST is more than or equal to 96 percent;
TABLE 3 conversion of glucosyl steviol glycosides prepared in example 3
3.3. Evaluation of application of glucosyl stevioside in different beverage systems
3.31. Evaluation of application in energy beverage systems:
standard substance: whole sugar energy beverage
Example 3: evaluating sweet taste modification effect of the specification in energy beverage;
comparison sample: sweet taste modifying effect evaluation in energy beverage is carried out on the market in the same specification.
Specific results may be found in fig. 7.
2. Evaluation of application in carbonated beverage systems:
standard substance: whole sugar carbonic acid beverage
Example 3: evaluating sweet taste modification effect of the specification in carbonated beverage;
comparison sample: the sweet taste modifying effect of the carbonated beverage with the same specification is evaluated on the market.
Specific results may be found in fig. 8.
3. Evaluation of the handling in milk beverage systems:
standard substance: whole sugar milk beverage
Example 3: evaluating sweet taste modification effect of the specification in milk beverage;
comparison sample: evaluating sweet taste modification effects of milk beverage with the same specification in the market;
specific results may be seen in fig. 9.
Example 4
4.1. EXAMPLE 4 preparation of glucosyl steviol glycosides
Step S1: dissolving stevia rebaudiana Bertoni extract (stevioside) and cyclodextrin in water according to a mass ratio of 1:2, wherein the mass concentration of stevioside is 18%;
step S2: regulating the pH value of the solution in the step S1 to be 3.0-4.0, preheating at 75 ℃ for 2 hours to form a suspension, then adding cyclodextrin glucosyl invertase, wherein the addition amount is 1.75 percent of the addition amount of stevia rebaudiana extract (stevioside), and uniformly stirring;
step S3: reacting the solution in the step S2 for 30 hours at the temperature of 75 ℃ and the speed of 250 rpm/min; heating the reactant to 97 ℃, and sterilizing for 50min;
step S4: after the reaction in the step S3 is completed, regulating the pH to be between 5.0 and 7.0, adding cyclodextrin transferase with the stevioside addition amount of 1.75 percent, and continuing the reaction for 24 hours under the conditions of 75 ℃ and 250 rpm/min;
step S5: heating the reactant in the step S4 to 97 ℃, sterilizing for 30min, and inactivating enzyme;
step S6: concentrating the enzyme modified liquid, and spraying to dry to obtain the glucosyl stevioside.
4.2. The glucosyl steviol glycoside conversion prepared in example 4 is specified in table 4 below: RA is more than or equal to 95 percent; ST is more than or equal to 96 percent
TABLE 4 conversion of glucosyl steviol glycosides prepared in example 4
4.3. Evaluation of application of glucosyl stevioside in different beverage systems
4.31. Evaluation of application in energy beverage systems:
standard substance: whole sugar energy beverage
Example 4: evaluating sweet taste modification effect of the specification in energy beverage;
comparison sample: evaluating sweet taste modification effects of the same specification in energy beverage in the market;
specific results may be seen in fig. 10.
4.32. Evaluation of application in carbonated beverage systems:
standard substance: whole sugar carbonic acid beverage
Example 4: evaluating sweet taste modification effect of the specification in carbonated beverage;
comparison sample: the sweet taste modifying effect of the carbonated beverage with the same specification is evaluated on the market.
Specific results are shown in fig. 11.
4.33. Evaluation of the handling in milk beverage systems:
standard substance: whole sugar milk beverage
Example 4: evaluating sweet taste modification effect of the specification in milk beverage;
comparison sample: sweet taste modifying effect evaluation in milk beverage is carried out on the market in the same specification.
Specific results may be found in fig. 12.
Example 5
5.1. EXAMPLE 5 preparation of glucosyl steviol glycosides
Step S1: dissolving stevia rebaudiana Bertoni extract (stevioside) and cyclodextrin in water according to a mass ratio of 1:2, wherein the mass concentration of stevioside is 16%;
step S2: regulating the pH value of the solution in the step S1 to be 3.0-4.0, preheating at 65 ℃ for 2.5 hours to form a suspension, then adding cyclodextrin glucosyl invertase, wherein the adding amount is 2 percent of the adding amount of stevia rebaudiana extract (stevioside), and uniformly stirring;
step S3: reacting the solution in the step S2 for 24 hours at the temperature of 75 ℃ and at the speed of 240 rpm/min; heating the reactant to 97 ℃, and sterilizing for 50min;
step S4: after the reaction in the step S3 is completed, regulating the pH to be between 5.0 and 7.0, then adding cyclodextrin transferase with the addition amount of 2 percent of stevioside for secondary enzymolysis, and continuing the reaction for 24 hours at 70 ℃ and 240 rpm/min;
step S5: heating the reactant in the step S4 to 97 ℃, sterilizing for 30min, and inactivating enzyme;
step S6: concentrating the enzyme modified solution (concentration of the concentrated solution is more than 50), and spray drying (spray drying) to obtain the glucosyl stevioside.
5.2. The glucosyl steviol glycoside conversion prepared in example 5 is specified in table 5 below: RA is more than or equal to 95.5%; ST is more than or equal to 95.4%;
TABLE 5 conversion of glucosyl steviol glycosides prepared in example 5
5.3. Evaluation of application of glucosyl stevioside in different beverage systems
5.31. Evaluation of application in energy beverage systems:
standard substance: whole sugar energy beverage
Example 5: evaluating sweet taste modification effect of the specification in energy beverage;
comparison sample: evaluating sweet taste modification effects of the same specification in energy beverage in the market;
specific results may be found in fig. 13.
5.32. Evaluation of application in carbonated beverage systems:
standard substance: whole sugar carbonic acid beverage
Example 5: evaluating sweet taste modification effect of the specification in carbonated beverage;
comparison sample: evaluation of sweet taste modifying effect in carbonated beverages of the same specifications on the market:
specific results may be found in fig. 14.
5.33, evaluation of the handling in milk beverage systems:
standard substance: whole sugar milk beverage
Example 1: evaluating sweet taste modification effect of the specification in milk beverage;
comparison sample: evaluating sweet taste modification effects of milk beverage with the same specification in the market;
specific results may be found in fig. 15.
The glucosyl stevioside prepared by the method disclosed by the application can be obtained through the glucosyl steviosides prepared by the embodiments 1-5, wherein the conversion rate of RA and ST can reach more than 95%, and the RA content in the obtained glucosyl stevioside is low to meet the national standard requirement: RA is less than or equal to 4 percent, stevioside (ST) is less than or equal to 4 percent, RA+ST is less than or equal to 6 percent (GB 2760-2014); the two-step enzymolysis method provided by the application combines reasonable reaction condition setting and raw material specification setting, so that the conversion rate of active ingredients can be effectively improved; in addition, as can be known from the attached figures 1-15, in the sugar replacement of different beverage systems, the whole sense is closer to that of a whole sugar beverage system, and especially the modification of sweetness, residual sweetness, plumpness and astringency of the system is closer to that of the whole sugar beverage, so that the glucose-based stevioside prepared by the method has the advantages of quick sweetness, high plumpness of sweetness, short tail sweetness, high sweetness multiple and clean sweetness (namely, the glucose-based stevioside has good taste of the whole sugar beverage, can effectively avoid the defect of the whole sugar beverage), can be better applied to food beverages, and also eliminates the defect caused by the adoption of substances with high sugar content such as sucrose and the like in the whole sugar beverage and the influence on human health.
The above description of the embodiments is only for aiding in the understanding of the method of the present application and its core ideas. It should be noted that suitable modifications to the application may be made by those skilled in the art without departing from the principles of the application, and such suitable modifications are intended to be within the scope of the claims.
Claims (10)
1. A preparation method of glucosyl stevioside is characterized in that: the method comprises the following steps:
(1) First, stevia extract: mixing dextrin, preparing into a mixed solution, adjusting the pH value of the mixed solution to be 3.0-5.0, and stirring and preheating at the pH value to obtain a mixed solution; adding cyclodextrin glycosyltransferase into the mixed solution, performing a first enzymolysis reaction, and stopping the reaction to obtain a feed liquid;
(2) And (3) regulating the pH value of the feed liquid obtained in the step (1) to enable the pH value to be 5.0-7.0, then adding cyclodextrin glycosyltransferase to carry out a second enzymolysis reaction, and concentrating and drying after the reaction is finished to obtain a finished product.
2. The method for preparing glucosyl steviol glycoside according to claim 1, wherein: the total glycoside content in the stevia rebaudiana extract in the step (1) is more than or equal to 90wt%, and the stevioside accounts for 15-30wt% of rebaudioside A and accounts for 50-70wt%; the mixed dextrin in the step (1) is one or any mixture of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, maltodextrin, oxidized starch and tapioca starch.
3. The method for preparing glucosyl steviol glycoside according to claim 1, wherein: stevia extract in step (1): the mass ratio of the mixed dextrin is 1:1-2; the mass percentage concentration of the stevia rebaudiana extract in the mixed solution in the step (1) is 10% -30%.
4. The method for preparing glucosyl steviol glycoside according to claim 1, wherein: and (3) heating and stirring in the step (1) at the heating temperature of 60-80 ℃ for stirring and preheating for 2-3h.
5. The method for preparing glucosyl steviol glycoside according to claim 1, wherein: the cyclodextrin glycosyltransferase added in the step (1) for the first enzymolysis is 1-3% of the mass of the stevia rebaudiana extract.
6. The method for preparing glucosyl steviol glycoside according to claim 1, wherein: the temperature of the first enzymolysis reaction in the step (1) is 60-80 ℃, the mixed solution is stirred at the rotating speed of 100-300rpm/min for reaction for 1-48h, then the temperature is continuously increased to more than 97 ℃ and is continuously increased for 30-60min, and the cyclodextrin glycosyltransferase is deactivated and denatured by continuously increasing the temperature to stop the reaction, so that the feed liquid is obtained.
7. The method for preparing glucosyl stevioside according to claim 6, wherein: the temperature of the first enzymolysis reaction in the step (1) is 70-80 ℃, the rotation degree of the stirring reaction is 180-240rpm/min, and the stirring reaction time is 14-24h.
8. The method for preparing glucosyl steviol glycoside according to claim 1, wherein: adding cyclodextrin glycosyltransferase into the stevia rebaudiana extract for the second enzymolysis in the step (2) to obtain 1-3% of the mass of the stevia rebaudiana extract; and (3) performing secondary enzymolysis at 60-80 ℃ at a rotating speed of 100-300rpm/min for 8-24h, heating to above 97 ℃ for 30-60min, controlling the concentration of the concentrated solution to above 50% after the reaction is finished, and performing spray drying to obtain the finished product.
9. Use of a glucosyl stevioside obtainable by a method according to any one of claims 1-8 in a beverage system.
10. The use according to claim 9, characterized in that: the beverage system is one of an energy beverage, a milk beverage or a carbonated beverage.
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