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降低甜菊糖甙生产成本的经验卿石臣(湖南省津市甜菊糖厂津市,415400)甜菊糖甙是一种高甜度、低热值、非营养性天然甜味剂。广泛用于食品、饮料、腌制品、医药、烟草、茶等工业生产低热产品。近年来,甜菊糖甙市场日益看好,但从整体来看,甜菊糖甙的生产利润并不... 相似文献
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甜菊糖甙是由甜叶菊干叶为原料,经提取精制而得,它具有低热量、高甜度、安全无毒的特点,可代替糖精用于食品作为甜味剂,无糖精的副作用。但因甜菊糖甙余味味质较差,用它制 相似文献
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甜菊糖甙在食品饮料工业中的应用 总被引:1,自引:0,他引:1
介绍了甜菊糖甙的分子结构和物理化学性质,详细说明了其功能与特点;作为市场上一种天然的低热量甜味剂,甜菊糖甙在食品饮料工业有巨大的优势,应该得到广泛的推广和应用;并通过应用实例说明甜菊糖甙在食品饮料中的用量。 相似文献
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江西赣州菊隆高科技食品有限公司(简称菊隆高科),是一家专门从事甜菊糖甙产品生产、销售及其加工和应用技术研究的企业,也是目前世界上最大的、中国最优秀的甜菊糖甙产品民营出口企业。菊隆高科2004年被有关部门授予“江西省高新技术企业”和“农业产业化经营产业省级龙头企业”称号,其产品被评定为“江西省名牌产品”。 相似文献
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甜菊糖甙生产中絮凝剂的探索 总被引:2,自引:0,他引:2
甜菊糖甙(又名甜菊甙)是从甜菊于叶中提取出来的天然甜味剂,是一种高甜度、低热量现代新型糖源,甜度相当于蔗糖的250倍,热量仅为蔗糖的1/250,在人体内不代谢、无残留、安全无毒、口味纯正。它能预防儿童龋齿,中老年人心血管病,尤其适用于肥胖症、糖尿病患者。可广泛用于各种食品、饮料、腌制品和医药制剂。我国自七十年代后期从日本引进甜叶菊种植,八十年代初向全国推广。并相继进行甜菊糖甙提取工艺技术和产品应用开发研究,到目前为止,甜菊糖甙的生产工艺基本上都统一到树脂法工艺,即无论是选用哪种工艺,都必须经过絮凝除杂… 相似文献
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除异味甜菊糖甙产品的开发及性质研究卿石臣(湖南省津市甜菊糖厂湖南津市,415400)甜菊糖贰是高甜度、低热值、易溶解、耐热、稳定性高和非发酵性非营养性的理想天然甜味剂,广泛应用于饮料、糖果、糕点、罐头、烟酒、酱菜等食品中。随着时代的发展,甜菊糖贰的市... 相似文献
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作为低热高甜的新型糖源甜菊苷在食品工业中使用范围日益广泛,甜菊苷赋予食品甜感的同时也影响食品的加工品质,为探讨甜菊苷对美拉德反应的影响及在食品工业中的应用提供理论参考。通过建立葡萄糖与氨基酸之间的美拉德反应模型体系,考察甜菊苷添加量、反应温度、反应时长和初始pH条件对葡萄糖-甘氨酸、组氨酸、谷氨酸、半胱氨酸、苯丙氨酸美拉德反应褐变强度、抗自由基能力及总还原能力的影响。结果表明:在12mL 50mmol/L葡萄糖-氨基酸磷酸缓冲溶液反应体系中,甜菊苷添加量0.100g,加热温度为120℃、反应时间为90min、体系初始pH为8时,甜菊苷能够有效抑制褐变强度,抗氧化能力和反应历程因氨基酸类别而不同。为进一步研究甜菊苷在食品工业生产中与食品组分之间发生化学反应,以及在甜菊苷作用下美拉德反应机制奠定了初步理论基础。 相似文献
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作为低热高甜的新型糖源甜菊苷在食品工业中使用范围日益广泛,甜菊苷赋予食品甜感的同时也影响食品的加工品质,为探讨甜菊苷对美拉德反应的影响及在食品工业中的应用提供理论参考。通过建立葡萄糖与氨基酸之间的美拉德反应模型体系,考察甜菊苷添加量、反应温度、反应时长和初始pH条件对葡萄糖-甘氨酸、组氨酸、谷氨酸、半胱氨酸、苯丙氨酸美拉德反应褐变强度、抗自由基能力及总还原能力的影响。结果表明:在12mL 50mmol/L葡萄糖-氨基酸磷酸缓冲溶液反应体系中,甜菊苷添加量0.100g,加热温度为120℃、反应时间为90min、体系初始pH为8时,甜菊苷能够有效抑制褐变强度,抗氧化能力和反应历程因氨基酸类别而不同。为进一步研究甜菊苷在食品工业生产中与食品组分之间发生化学反应,以及在甜菊苷作用下美拉德反应机制奠定了初步理论基础。 相似文献
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甜叶菊苷M是在甜叶菊中发现的糖苷类物质,已被确定为一种潜在的甜味剂。本研究依据食品安全国家标准,采用小鼠急性经口毒性试验、Ames试验、小鼠骨髓红细胞微核试验、小鼠精母细胞染色体畸变试验和28 d经口毒性试验对甜叶菊苷M进行了安全性评价。结果显示:甜叶菊苷M对雌雄小鼠急性经口MTD值均大于10000 mg/kg·bw,属实际无毒级;Ames试验、小鼠骨髓红细胞微核试验和小鼠精母细胞染色体畸变试验均为阴性;将样品以2000、1000和500 mg/kg的设计剂量掺入基础饲料中喂养大鼠28 d后,各剂量组雌雄动物的体重、摄食量、食物利用率、血液学、血生化和组织病理学等指标与对照组相比无明显异常。样品对雌、雄大鼠未观察到有害作用剂量(NOAEL)分别为2650和2421 mg/kg·bw t。研究结果表明,甜叶菊苷M未见急性毒性、遗传毒性和短期毒性,具有较高的食用安全性。 相似文献
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Stevia rebaudiana, a perennial herb from the Asteraceae family, is known to the scientific world for its sweetness and steviol glycosides (SGs). SGs are the secondary metabolites responsible for the sweetness of Stevia. They are synthesized by SG biosynthesis pathway operating in the leaves. Most of the genes encoding the enzymes of this pathway have been cloned and characterized from Stevia. Out of various SGs, stevioside and rebaudioside A are the major metabolites. SGs including stevioside have also been synthesized by enzymes and microbial agents. These are non-mutagenic, non-toxic, antimicrobial, and do not show any remarkable side-effects upon consumption. Stevioside has many medical applications and its role against diabetes is most important. SGs have made Stevia an important part of the medicinal world as well as the food and beverage industry. This article presents an overview on Stevia and the importance of SGs. 相似文献
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甜菊糖苷是一种高甜度、低热能的纯天然甜味剂,对糖尿病、高血压病、心脏病、龋齿等有一定的辅助治疗作用,被广泛地应用到食品中。本文介绍了甜菊糖苷的特性、保健功能及其在饮料、果酒、蜜饯、果脯、罐头、糕点、调味品、乳制品和水产品中的应用,并展望了其发展前景。 相似文献
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《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(7):1238-1247
The dietary intakes of sodium saccharin, aspartame and stevioside were estimated on the basis of food consumption data of the Korean consumer and the concentration of sweeteners in processed foods. Results were compared with the acceptable daily intake (ADI) of sweeteners. Among the 28 food categories for which the application of sodium saccharin, aspartame and stevioside is permitted in Korea, they were detected in 5, 12 and 13 categories, respectively. The estimated daily intake (EDI) of sodium saccharin and aspartame were high in infants and children, whereas the EDI of stevioside was high in adolescents and adults. The most highly consumed sweetener was aspartame, and the highest EDI/ADI ratio was found for sodium saccharin. The main food categories contributing to sweetener consumption were beverages, including alcoholic beverages. For most Korean consumers, the EDIs were no greater than 20% of their corresponding ADI; however, the EDI of sodium saccharin for conservative consumers aged 1–2 years reached 60% of their ADI. 相似文献
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Gerhard Kroyer 《Journal für Verbraucherschutz und Lebensmittelsicherheit》2010,4(1):225-229
The stability of the natural sweetener stevioside during different processing and storage conditions as well as the effects
of its interaction with water-soluble vitamins, food relevant organic acids and other common low calorie sweeteners and its
application in coffee and tea beverages were evaluated. Incubation of the solid sweetener stevioside at elevated temperatures
for 1 h showed good stability up to 120°C, whilst at temperatures exceeding 140°C forced decomposition was noticed. In aqueous
solutions stevioside is remarkable stable in a pH range 2–10 under thermal treatment up to 80°C, however, under strong acidic
conditions (pH 1) a significant decrease in the stevioside concentration was detected. Up to 4 h incubation of stevioside
with individual water-soluble vitamins in aqueous solution at 80°C showed no significant changes in regard to stevioside and
the B-vitamins, whereas a protective effect of stevioside on the degradation of ascorbic acid was observed resulting in a
significant delayed degradation rate. In the presence of other individual low calorie sweeteners practically no interaction
was found at room temperature after 4 months incubation in aqueous media. Stability studies of stevioside in solutions of
organic acids showed a tendency towards enhanced decomposition of the sweetener at lower pH values depending on the acidic
medium. In a stevioside-sweetened coffee and tea beverage, practically, no significant chances neither in caffeine content
nor in stevioside content could be noticed. Furthermore an overview of already performed studies in literature about the Stevia-sweetener
stevioside and rebaudioside A is given. 相似文献
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The stability of the natural sweetener stevioside during different processing and storage conditions as well as the effects of its interaction with water-soluble vitamins, food relevant organic acids and other common low calorie sweeteners and its application in coffee and tea beverages were evaluated. Incubation of the solid sweetener stevioside at elevated temperatures for 1 h showed good stability up to 120°C, whilst at temperatures exceeding 140°C forced decomposition was noticed. In aqueous solutions stevioside is remarkable stable in a pH range 2–10 under thermal treatment up to 80°C, however, under strong acidic conditions (pH 1) a significant decrease in the stevioside concentration was detected. Up to 4 h incubation of stevioside with individual water-soluble vitamins in aqueous solution at 80°C showed no significant changes in regard to stevioside and the B-vitamins, whereas a protective effect of stevioside on the degradation of ascorbic acid was observed resulting in a significant delayed degradation rate. In the presence of other individual low calorie sweeteners practically no interaction was found at room temperature after 4 months incubation in aqueous media. Stability studies of stevioside in solutions of organic acids showed a tendency towards enhanced decomposition of the sweetener at lower pH values depending on the acidic medium. In a stevioside-sweetened coffee and tea beverage, practically, no significant chances neither in caffeine content nor in stevioside content could be noticed. Furthermore an overview of already performed studies in literature about the Stevia-sweetener stevioside and rebaudioside A is given. 相似文献
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Stevioside, a potent sweetener obtained from leaves of Stevia rebaudiana (Bertoni), is the glycone of steviol. However, despite its natural origin, there has been concern about stevioside toxicity due to hydrolysis to the carcinogenic steviol. To approve it as an additive, the FAO/WHO committee on food additives has required further information about hydrolytic stability of the steviol glycoside in acidic foods and beverages. In this study, aqueous solutions of stevioside at different pH values were monitored in real time by direct infusion ESI-MS. Owing to the high speed and sensitivity of ESI-MS monitoring, fast hydrolysis of the stevioside molecule to steviol in aqueous acidic solutions was observed, particularly in acidic juices. 相似文献