阅读说明：本技术 改善甜菊糖苷口感的酶转换方法 (Enzyme conversion method for improving taste of stevioside ) 是由 彭焕亮 吴绍金 于 2021-06-18 设计创作，主要内容包括：本发明公开了一种改善甜菊糖口感的酶转换方法,包括：将甜菊糖和麦芽糊精溶解于水中得到反应原料；加入纤维素酶和环糊精葡萄糖苷转移酶进行第一次酶促转换反应；向第一次酶促反应产物中加入α淀粉酶或β淀粉酶进行第二次酶促转换反应；将第二次酶促转换反应产物降温后过滤,滤液浓缩后用滤棒过滤后干燥。本发明在不同的时间段分别加入纤维素酶、环糊精葡萄糖苷转移酶、α-淀粉酶或β-淀粉酶,利用复合酶改善甜菊糖口感,甜菊糖苷的所有成份都参与了转化反应,能够使得改良后的甜菊糖其口感更加接近蔗糖,ST与RA的转移率能够达到80％以上,口感较好的Glu1和Glu2占比达50-80％,透光度≥90-99％,残留低聚糖≤5％。(The invention discloses an enzyme conversion method for improving the mouthfeel of stevioside, which comprises the following steps: dissolving stevioside and maltodextrin in water to obtain a reaction raw material; adding cellulase and cyclodextrin glucoside transferase to perform a first enzymatic conversion reaction; adding alpha-amylase or beta-amylase into the first enzymatic reaction product to perform a second enzymatic conversion reaction; and cooling and filtering the product of the second enzymatic conversion reaction, concentrating the filtrate, filtering by using a filter stick, and drying. According to the invention, cellulase, cyclodextrin glucoside transferase, alpha-amylase or beta-amylase are respectively added in different time periods, the complex enzyme is utilized to improve the taste of stevioside, all components of stevioside participate in conversion reaction, the taste of the improved stevioside is closer to that of cane sugar, the transfer rate of ST and RA can reach more than 80%, the ratio of Glu1 and Glu2 with better taste is 50-80%, the transmittance is more than or equal to 90-99%, and the residual oligosaccharide is less than or equal to 5%.)

1. An enzyme conversion method for improving the mouthfeel of stevioside is characterized by comprising the following steps:

(1) dissolving stevioside and maltodextrin in water to obtain a reaction raw material;

(2) adding cellulase and cyclodextrin glucoside transferase into the reaction raw materials to carry out a first enzymatic conversion reaction;

(3) after the cellulase and the cyclodextrin glucoside transferase are inactivated, adding alpha amylase or beta amylase into a product of the first enzymatic reaction to perform a second enzymatic conversion reaction;

(4) inactivating alpha amylase or beta amylase, cooling the product of the second enzymatic conversion reaction, filtering, concentrating the filtrate, filtering with a filter stick, and drying to obtain the final product.

2. The enzyme conversion method according to claim 1, characterized in that the mass ratio of stevioside to maltodextrin is 1: 1-1.5.

3. The enzyme conversion method according to claim 1, wherein the step (1) further comprises subjecting the reaction raw material to a refining treatment comprising: adjusting the concentration of the reaction raw materials to 20-40Brix, preferably 30 Brix; filtering and resin treating the reaction raw materials with the regulated concentration to obtain refined reaction raw materials; wherein, the filtration treatment is preferably carried out by sequentially passing through a quartz sand tank and a 10 micron filter stick; the resin is preferably cationic resin and D941 and HP20 resin.

4. The enzyme conversion method according to claim 1, characterized in that, in the step (2), cellulase and cyclodextrin glucoside transferase are added after the pH value of the reaction material is adjusted to 5.5 to 6.5 to perform the first enzymatic conversion reaction; preferably, after the pH value of the reaction raw material is adjusted to 6.0, cellulase and cyclodextrin glucoside transferase are added to carry out the first enzymatic conversion reaction; the reaction temperature of the first enzymatic conversion reaction is 60-70 ℃, and the reaction time is preferably 48-72 hours.

5. The enzyme conversion process according to claim 1, wherein the cellulase added in step (2) is in an amount of 0.3 to 0.5 wt% based on the total weight of the stevioside and the maltodextrin, and the cyclodextrin glucoside transferase is added in an amount of 0.5 to 1.0 wt% based on the weight of the maltodextrin.

6. The enzyme conversion process according to claim 1, characterized in that the amount of α -amylase added in step (3) is 0.1 wt% based on the weight of the polysaccharide.

7. The enzyme conversion process according to claim 1, characterized in that the conditions for the second enzymatic conversion reaction in step (3) are: the pH value is 6.5-7.0, the reaction temperature is 60-65 ℃, and the reaction time is 2-3 hours.

8. The enzyme conversion method according to claim 1, wherein the reaction is terminated when the transfer rate is determined to be 80% or more and the transmittance is determined to be 95% or more in step (3).

9. The enzyme conversion method according to claim 1, characterized in that the step (3) further comprises adding β -amylase or α -amylase to the product of the second enzymatic conversion reaction to perform the third enzymatic conversion reaction.

10. The enzyme conversion method according to claim 1, characterized in that, in the step (4), the second enzymatic conversion reaction product is filtered with diatomaceous earth while being cooled to 60 to 70 ℃, and the filtrate is sequentially concentrated with a membrane and vacuum-concentrated to 48 to 50Brix, and then filtered with a 5 to 10 μm filter stick and spray-dried.

Technical Field

The invention relates to a method for improving the mouthfeel of stevioside, in particular to an enzyme conversion method for improving the mouthfeel of stevioside, and belongs to the field of enzyme conversion for improving the mouthfeel of stevioside.

Background

Stevioside is a novel natural sweetener extracted from stevia rebaudiana Bertoni of Compositae family herbaceous plants. The sweet stevia sugar has the characteristics of high sweetness and low heat energy, the sweetness of the sweet stevia sugar is 200-450 times that of cane sugar, the calorific value of the sweet stevia sugar is only 1/300 times that of the cane sugar, and a large number of drug experiments prove that the sweet stevia sugar has no toxic or side effect, has no carcinogen, is safe to eat, can prevent diseases such as hypertension, diabetes, obesity, heart disease, decayed tooth and the like after being eaten frequently, and is a very ideal sweet agent capable of replacing the cane sugar. The stevioside can be widely used in the industries of food, beverage, medicine, daily chemical industry, wine brewing, cosmetics and the like, and can save the cost by 70 percent compared with the application of cane sugar. The stevioside is pure white in color, proper in taste and free of peculiar smell, and is a new sugar source with wide development prospect. Stevioside is a natural low-calorie sweetening agent which is found in the world at present and is approved by Ministry of health and Ministry of light industry of China to be used, is closest to the taste of cane sugar, has medicinal value, can be used for adjuvant treatment of diabetes, hypertension and hyperglycemia, prevention of arteriosclerosis and decayed teeth, and also has the effects of diminishing inflammation, resisting bacteria, resisting cancer, enhancing immunity and the like. China has become the largest stevia sugar producing country and export country, and accounts for 80% of the global market.

Stevioside, as a pure natural sweetener, has the advantages of high sweetness, low calorie, no toxicity, no side effects and the like, and is accepted by many countries in the world. However, stevioside has a strong bitter taste compared with sucrose in terms of sweetness and purity, and the application effect is influenced to a certain extent, so that the bitter taste needs to be removed. The Stevioside is a mixture of 9 diterpene glycosides, and the 9 diterpene glycosides are Stevioside (ST), Rebaudioside A (RA), Rebaudioside B (RB), Rebaudioside C (RC), Rebaudioside D (RD), Rebaudioside F (RF), dulcoside a (dulcoside a, Dul-a), Rubusoside (Rub), and Steviolbioside (SB). Wherein ST and RA are main stevioside components in stevia rebaudiana, different types of glycosides have larger difference in sweetness and taste quality, the sweetness of sucrose is 1 as reference, the sweetness of ST is 200-300, the sweetness of RA is 350-450, the sweetness of RB is 300-350, the sweetness of RC is 50-120, the sweetness of RD is 250-450, the sweetness of RF is 150-200, the sweetness of Dul-A is 50-120, and the sweetness of SB100-125 is bitter. ST has a certain post-bitter taste and is slower in flavor than sucrose. RA, although having a high sweetness and a pure sweetness without aftertaste, is still not comparable to the taste of sucrose. Therefore, many technologists are dedicated to the improvement of the mouthfeel of the stevioside. Embedding method, covering method, mixing method, etc., and preferably enzyme-modified steviol glycoside method.

The nine sweet components of stevioside contain the same source of glycosides (Steviol ), collectively known as Steviol glycosides; because different amounts of glucosyl or rhamnosyl are connected at the C13 and C19 positions, the sweetness and taste quality of the beverage are greatly different. The most main components are stevioside and rebaudioside A, and the content of the stevioside and the rebaudioside A accounts for more than 80 percent of the stevioside. RA has a sweetness as high as 450 times that of sucrose, and its sweetness characteristics are closest to those of sucrose. Stevioside is most abundant in Stevioside, and has one less glucose group at its C13 position than RA; but the bitter taste seriously affects the taste quality of the stevioside. It is generally believed that products obtained by grafting various glycosyl groups at C13 and glycosyl groups at C19 in a ratio of 2: 1 or 3: 1 (glucosyl, fructosyl, galactosyl, etc.) have better sweetness and taste quality, so that structural composition of Stevioside can be changed by enzymatic transglycosylation reaction to improve the sweetness characteristics, and Stevioside is hopefully converted into Rebaudioside A, Rebaudioside D, Rebaudioside M with better sweetness characteristics.

The data of the enzyme conversion of stevioside reported in the prior art are many, but the research methods are different. The material concentration, temperature, PH, time, enzyme dosage and the material ratio of starch to stevioside are all different. The technology of enzymatically converting stevia sugar is well established in korea, and cannot be understood in detail in view of the secrecy of the technology. Presumably cyclodextrin glycosyltransferase, beta-fructofuranosidase, galactosidase, microbial glycosylation, etc.

In the prior art, the improvement of improving the conversion rate by using alpha-glucosidase, alpha-glucosyltransferase, cyclodextrin glucosyltransferase, beta-fructofuranosidase and galactosidase is achieved, and moreover, products prepared by different enzyme methods are generally not comparable, in short, the taste of the stevioside modified by the enzyme in the prior art is slightly defective compared with the taste of cane sugar. Some are unreasonable in proportion, improper or excessive in raw materials, improper selection of enzyme or lack of a certain link, so that the product transfer rate is not high (50-70%), residual oligosaccharide is excessively rich in redundant heat, and the product transmittance is low (80-85%).

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a method for improving the mouthfeel of stevioside by using a complex enzyme, so that the mouthfeel of the improved stevioside is closer to that of sucrose.

In order to achieve the purpose, the technical scheme adopted by the invention comprises the following steps:

an enzyme conversion method for improving the mouthfeel of stevioside comprises the following steps: (1) dissolving stevioside and maltodextrin in water to obtain a reaction raw material; (2) adding cellulase and cyclodextrin glucoside transferase into the reaction raw materials to carry out a first enzymatic conversion reaction; (3) after the cellulase and the cyclodextrin glucoside transferase are inactivated, adding alpha amylase or beta amylase into a product of the first enzymatic reaction to perform a second enzymatic conversion reaction; (4) inactivating alpha amylase or beta amylase, cooling the product of the second enzymatic conversion reaction, filtering, concentrating the filtrate, filtering with a filter stick, and drying to obtain the final product.

As a preferred embodiment, the mass ratio of stevioside to maltodextrin is preferably 1: 1-1.5.

As a preferred embodiment, step (1) further comprises refining the reaction raw materials, comprising: adjusting the concentration of the reaction raw materials to 20-40Brix, preferably 30 Brix; filtering and resin treating the reaction raw materials with the adjusted concentration in sequence to obtain refined reaction raw materials; wherein, the filtration treatment is preferably carried out by sequentially passing through a quartz sand tank and a 10 micron filter stick; the resin is preferably a cationic resin, D941, HP20, or the like.

As a preferred embodiment, in the step (2), after the pH value of the reaction raw material is adjusted to 5.5-6.5, cellulase and cyclodextrin glucoside transferase are added for carrying out the first enzymatic conversion reaction; more preferably, after the pH value of the reaction raw material is adjusted to 6.0, cellulase and cyclodextrin glucoside transferase are added to carry out the first enzymatic conversion reaction; the reaction temperature of the first enzymatic conversion reaction is preferably 60 to 70 ℃, and the reaction time is preferably 48 to 72 hours.

As a preferred embodiment, the cellulase added in the step (2) is preferably used in an amount of 0.3 to 0.5 wt% based on the total weight of the stevioside and the maltodextrin, and the cyclodextrin glucoside transferase CGT is preferably used in an amount of 0.5 to 1.0 wt% based on the weight of the maltodextrin.

As a preferred embodiment, the alpha-amylase added in step (3) is used in an amount of 0.1 wt% based on the total weight of stevia sugar and maltodextrin.

As a preferred embodiment, the conditions for the second enzymatic conversion reaction in step (3) are preferably: the pH value is 6.5-7.0, the reaction temperature is 60-65 ℃, and the reaction time is 2-3 hours.

As a preferred embodiment, the reaction is terminated when the ST or RA transfer rate in step (3) is 80% or more and the transmittance is 95% or more.

As a preferred embodiment, in step (3), a beta-amylase or an alpha-amylase may be further added to the product of the second enzymatic conversion reaction to perform a third enzymatic conversion reaction.

As a preferred embodiment, in the step (4), the product of the second enzymatic conversion reaction is cooled to 60-70 ℃, diatomite is adopted for filtration, the filtrate is sequentially concentrated by a membrane and vacuum negative pressure to 48-50Brix, and then a 5-10 micron filter stick is adopted for filtration and spray drying.

According to the invention, cellulase, cyclodextrin glucoside transferase CGTase, alpha-amylase or beta-amylase are respectively added in different time periods, the complex enzyme is used for improving the taste of stevioside, all components of the stevioside participate in conversion reaction, the taste of the improved stevioside is closer to that of cane sugar, the transfer rate of the stevioside ST and RA after enzyme improvement can reach more than 80%, the ratio of Glu1 and Glu2 with better taste is 50-80%, the transmittance is more than or equal to 90-99%, and the residual oligosaccharide is less than or equal to 5%.

Drawings

FIG. 1 shows RGF transfer rate (liquid chromatogram of product obtained by enzymatic conversion of stevia sugar with complex enzyme).

FIG. 2 is a liquid chromatogram of RGF residual steviol glycoside (product after enzymatic conversion of stevioside with complex enzyme).

FIG. 3 is the SF transfer rate (liquid chromatogram of the product after enzymatic conversion of stevioside with complex enzyme).

FIG. 4 is a liquid chromatogram of SF-residual steviol glycoside (product after enzymatic conversion of stevioside with complex enzyme).

Detailed Description

The invention will be further described with reference to specific embodiments, and the advantages and features of the invention will become apparent as the description proceeds. It is to be understood that the described embodiments are exemplary only and are not limiting upon the scope of the invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be within the scope of the invention.

Example 1 enzymatic conversion of stevia sugar (flower-chrysanthemum N-type) with Complex enzyme

1. 4500L of deionized water is added into the stirring reaction tank, and 1000 kg of TSG 85-90% RA 20-30% stevioside is added.

2. Adding 800-.

3. Adding cellulase and cyclodextrin glucoside transferase to perform a first enzymatic conversion reaction; wherein the dosage of the cellulase is 0.3 percent of the total weight of the stevioside and the maltodextrin, and the dosage of the cyclodextrin glucoside transferase CGT is 0.5 percent of the weight of the maltodextrin; adjusting the pH value to 5.0-6.5, the temperature to 60 ℃, and stirring for reaction for 72 hours. Quickly heating to 97-98 deg.C, holding for 15 min, and killing enzyme activity.

4. Adding alpha amylase into the first enzymatic conversion reaction product, wherein the dosage of the alpha amylase is 0.1 percent of the total weight of the stevioside and the maltodextrin. Adjusting the pH value to 6.5-7.0 and the temperature to 65 ℃, and carrying out a second enzymatic conversion reaction for 2-3 hours. The transfer rate is measured to reach more than 80%, and the transmittance reaches more than 95%, so that the reaction is terminated. Quickly heating to 92 deg.C for 15 min to kill enzyme activity.

5. Cooling to 60 deg.C, filtering with 200 mesh diatomite, membrane concentrating, vacuum concentrating at 70 deg.C to 40-50Brix, filtering with 10 μm filter core, and spray drying to obtain powder or granule.

Table 1 shows the measured data of the ratio of Glu1 to Glu2, transmittance, residual oligosaccharide content, and RA and St content of the enzymatically improved product of this example.

TABLE 1 determination of Glu1 and Glu2 ratio, transmittance, residual oligosaccharide content and RA, St content of the enzymatic modification products

Item

24 hours

48 hours

72 hours

Alpha enzymes

Finished product

Residual steviol glycosides

Unknown peaks

5.18％

5.62％

6.58％

6.71％

6.82％

Dul0.26％

St

62.21％

76.85％

80.61％

80.89％

80.78％

St3.19％

Glu1+glu2

38.27％

38.30％

39.37％

39.61％

39.66％

RC0.34％

RA

RA3.60％

Glu1+glu2

PH

6.10

5.76

5.43

-

6.85

Transmittance of light

58.94％

79.68％

95.58％

-

95.9％

7.39％

Example 2 enzymatic conversion of stevia sugar (florists chrysanthemum NF-type) with Complex enzymes

1. 4500L of deionized water is added into the stirring reaction tank, and 960 kg of TSG 90% RA 20-30% stevioside is added.

2. Adding 900 kg of maltodextrin, heating for dissolving, and adjusting the concentration to 25-35 Brix.

3. The raw material was refined by filtration through a resin.

4. Adding cellulase and cyclodextrin glucoside transferase to perform a first enzymatic conversion reaction; wherein the cellulase is 0.5% of total weight of stevioside and maltodextrin, and the cyclodextrin glucoside transferase CGT is 0.75% of maltodextrin (900 × 0.75% ═ 6.75 kg). Adjusting the pH value to 5.0-6.5 and the temperature to 60-70 ℃, and stirring for reaction for 36 hours. The transfer rate is measured to reach more than 80%, and the reaction is terminated after the transmittance reaches more than 90%. After the pH value is adjusted to 3-4, the temperature is quickly raised to 97-98 ℃ immediately and kept for 15 minutes, and the activity of the enzyme is killed.

5. Cooling to 55-60 deg.c, and adding 1.86 kg of beta-amylase (960+ 900-1860-0.1-1.86 kg). Then, the second enzymatic conversion reaction was carried out at 55-60 ℃ and pH5-6 for 5 hours. The transfer rate is more than 80%, and the transfer rate is not less than 50% of Glu1+ Glu 2. Then heating to 80-85 deg.C, maintaining for 15 min to kill enzyme activity, cooling to 60 deg.C, and filtering with diatomite. Concentrating with membrane, concentrating at 70 deg.C under negative pressure to 40-50Brix, filtering with 10 μm filter core, and spray drying to obtain powder or granule.

Table 2 shows the measured data of the ratio of Glu1 to Glu2, transmittance, residual oligosaccharide content, and RA and St content of the enzymatically improved product of this example.

TABLE 2 determination of Glu1 and Glu2 ratio, transmittance, residual oligosaccharide content and RA, St content of the enzymatic modification products

Item

24 hours

48 hours

63 hours

Beta enzymes

Finished product

Residual steviol glycosides

Unknown peaks

6.93％

5.75％

7.18％

8.59％

9.63％

Dul0.32％

St

77.21％

80.64％

80.71％

81.56％

80.10％

St2.98％

Glu1+glu2

36.44％

36.47％

38.10％

50.24％

51.45％

RC0.72％

RA

RA2.80％

Glu1+glu2

PH

5.86

5.62

5.50

-

5.60

Transmittance of light

60.51％

82.67％

92.58％

-

95.9％

6.82％

Example 3 enzymatic conversion of stevia sugar (flower-chrysanthemum 45S-type) with Complex enzyme

1. 4500L of deionized water is added into the stirring reaction tank, and 1000 kg of TSG 90% RA 35-45% stevioside is added.

2. 1400 kg of maltodextrin is added, and the mixture is heated and dissolved to adjust the concentration to 25-35 Brix.

3. The raw material was refined by filtration through a resin.

4. Adding cellulase and cyclodextrin glucoside transferase to perform a first enzymatic conversion reaction; wherein the cellulase is 0.4% of total weight of stevioside and maltodextrin, and the cyclodextrin glucoside transferase CGT is 0.75% of maltodextrin (1400 × 0.75% ═ 10.5 kg). Adjusting the pH value to 5.0-6.5, the temperature to 65 ℃, and stirring for reaction for 48 hours. Quickly heating to 97-98 deg.C, holding for 15 min, and killing enzyme activity.

5. Adding alpha amylase into the first enzymatic conversion reaction product, wherein the dosage of the alpha amylase is 0.1 percent of the total weight of the stevioside and the maltodextrin. Adjusting pH value to 6.5-7.0, temperature to 60-65 deg.C, performing second enzymatic conversion reaction for 2-3 hr. The transfer rate is measured to reach more than 80%, and the transmittance reaches more than 99% to terminate the reaction. Quickly heating to 92 deg.C for 15 min to kill enzyme activity.

Cooling to 60 deg.C, filtering with 200 mesh diatomite, membrane concentrating, vacuum concentrating at 70 deg.C to 40-50Brix, filtering with 10 μm filter core, and spray drying to obtain powder or granule.

Table 3 shows the measured data of the ratio of Glu1 to Glu2, transmittance, residual oligosaccharide content, and RA and St content of the enzymatically improved product of this example.

TABLE 3 determination of Glu1 and Glu2 ratio, transmittance, residual oligosaccharide content and RA, St content of the enzymatic modification products

Item	18 hours	43 hours	67 hours	Finished product	Residual steviol glycosides
						Unknown peaks	11.20％	5.55％	5.32％	5.42％	Dul0.10％
St	75.19％	76.92％	80.17％	80.28％	St3.87％
						Glu1+glu2	41.40％	44.37％	41.81％	43.10％	RC0.67％
RA	66.28％	75.86％	80.12％	80.06％	RA4.16％
						Glu1+glu2	42.08％	44.11％	43.11％	44.10％
PH	6.48	6.13	5.84
						Transmittance of light	60.6％	92.5％	99.1％	98.2％
					8.80％

Example 4 enzymatic conversion of stevia sugar (flower-chrysanthemum SF-type) with Complex enzyme

1. 4500L of deionized water is added into the stirring reaction tank, and 960 kg of TSG 90% RA 40-50% stevioside is added.

2. 1400 kg of maltodextrin is added, and the mixture is heated and dissolved to adjust the concentration to 25-35 Brix.

3. The raw material was refined by filtration through a resin.

4. Adding cellulase and cyclodextrin glucoside transferase to perform a first enzymatic conversion reaction; wherein the cellulase is 0.5% of total weight of stevioside and maltodextrin, and the cyclodextrin glucoside transferase CGT is 0.75% of maltodextrin (1400 × 0.75% ═ 10.5 kg). Adjusting the pH value to 5.0-6.5, the temperature to 60-70 ℃, and stirring for reaction for 48 hours. The transfer rate is measured to reach more than 80%, and the reaction is terminated after the transmittance reaches more than 90%. After the pH value is adjusted to 3-4, the temperature is quickly raised to 97-98 ℃ immediately and kept for 15 minutes, and the activity of the enzyme is killed.

5. The product of the first enzymatic conversion reaction was cooled to 55-60 ℃ and 2.36 kg of β -amylase (960+1400 ═ 2360 ═ 0.1% ═ 2.36 kg) was added. Then, the second enzymatic conversion reaction was carried out at 55-60 ℃ and pH5-6 for 5 hours. The transfer rate is more than 80%, and the transfer rate is not less than 50% of Glu1+ Glu 2. Then heating to 80-85 deg.C, maintaining for 15 min to kill enzyme activity, cooling to 60 deg.C, and filtering with diatomite.

6. Concentrating with membrane, concentrating at 70 deg.C under negative pressure to 40-50Brix, filtering with 10 μm filter core, and spray drying to obtain powder or granule.

Table 4 shows the measured data of the ratio of Glu1 to Glu2, transmittance, residual oligosaccharide content, and RA and St content of the enzymatically improved product of this example.

TABLE 4 determination of Glu1 and Glu2 ratio, transmittance, residual oligosaccharide content and RA, St content of the enzymatic modification products

Example 5 enzymatic conversion of stevia sugar (florists chrysanthemum REF-type) with Complex enzyme

1. 2500 liters of deionized water is added into a stirring reaction tank, and 500 kg of TSG 95% RA 80% stevioside is added.

2. Then 450 kg of maltodextrin is added, the mixture is heated and dissolved, and the concentration is adjusted to be 25-35 Brix.

3. The raw material was refined by filtration through a resin.

4. Adding cellulase and cyclodextrin glucoside transferase for the first enzymatic conversion reaction; wherein the dosage of the cellulase is 0.5 percent of the total weight of the stevioside and the maltodextrin, the dosage of the cyclodextrin glucoside transferase CGT is 0.5 to 1.0 percent of the weight of the maltodextrin (450 x 0.75 percent to 3.38 kilograms), the pH value is adjusted to be 5.0 to 6.5, the temperature is 60 to 70 ℃, and the stirring reaction is carried out for 54 hours; after the pH value is adjusted to 3-4, the temperature is quickly raised to 97-98 ℃ immediately and kept for 15 minutes, and the activity of the enzyme is killed.

5. The product of the first enzymatic conversion reaction is cooled to 55-60 ℃ and beta-amylase (500+ 450-950-0.1-0.95 kg) is added. Then carrying out a second enzymatic conversion reaction for 5 hours at the temperature of 55-60 ℃ and under the condition of pH 5-6; the transfer rate is more than 80%, and the ratio of Glu1+ Glu2 is not less than 60%. Then the temperature is raised to 80-85 ℃ and kept for 15 minutes to kill the enzyme activity.

6. And adding alpha-amylase into the product of the second enzymatic conversion reaction to perform third enzymatic conversion reaction, wherein the dosage of the alpha-amylase is 0.1 percent of the total weight of the stevioside and the maltodextrin. Adjusting pH value to 6.5-7.0 and temperature to 60-65 deg.C. A third enzymatic conversion reaction was carried out for 2-3 hours. The transfer rate is measured to reach more than 80%, and the transmittance reaches more than 99% to terminate the reaction. Immediately and rapidly heating to 92 ℃ for 15 minutes to kill the enzyme activity. After cooling to 60 ℃, the mixture is filtered through 200 meshes of diatomite. Concentrating with membrane, concentrating at 70 deg.C under negative pressure to 40-50Brix, filtering with 10 μm filter core, and spray drying to obtain powder or granule.

Table 5 shows the measured data of the ratio of Glu1 to Glu2, transmittance, residual oligosaccharide content, and RA and St content of the enzymatically improved product of this example.

TABLE 5 determination of Glu1 and Glu2 ratio, transmittance, residual oligosaccharide content and RA, St content of the enzymatic modification products

Item

22 hours

40 hours

62 hours

Beta enzyme alpha enzyme

Finished product

Residual steviol glycosides

Unknown peaks

8.23％

8.27％

7.91％

8.50％

6.75％

St

St1.08％

Glu1+glu2

RA

71.58

76.96％

78.99％

81.09％

80.87％

RA7.56％

Glu1+glu2

43.34

44.16％

44.35％

60.76％

60.82％

PH

6.03

4.89

4.83

-

5.65

Transmittance of light

70.50％

86.6％

98.9％

-

98.5％

8.64％

Example 6 enzymatic conversion of stevia sugar (flower-chrysanthemum RGF-type) with Complex enzyme

1. 2500 liters of deionized water is added into a stirring reaction tank, and 500 kg of RA 95% stevioside is added.

2. And adding 700 kg of maltodextrin, heating for dissolving, and adjusting the concentration to 25-35 Brix.

3. The raw material was refined by filtration through a resin.

4. Adding cellulase and cyclodextrin glucoside transferase to perform a first enzymatic conversion reaction; wherein the cellulase is 0.4% of total weight of stevioside and maltodextrin, and the cyclodextrin glucoside transferase CGT is 0.75% of maltodextrin (700 × 0.75% ═ 5.25 kg). Adjusting the pH value to 5.0-6.5, the temperature to 65 ℃, and stirring for reaction for 48 hours. After the pH value is adjusted to 3-4, the temperature is quickly raised to 97-98 ℃ immediately and kept for 15 minutes, and the activity of the enzyme is killed.

5. The product of the first enzymatic conversion reaction is cooled to 55-60 ℃ and 1.2 kg of beta-amylase (500+ 700: 1200: 0.1%: 1.2 kg) is added. Then, the second enzymatic conversion reaction was carried out at 55-60 ℃ and pH5-6 for 5 hours. The transfer rate is more than 80%, and Glu1+ Glu2 is not less than 80%. Then the temperature is raised to 80-85 ℃ and kept for 15 minutes to kill the enzyme activity.

6. Adding alpha-amylase to the product of the second enzymatic conversion reaction to carry out a third enzymatic conversion reaction; wherein the dosage of the alpha amylase is 0.1 percent of the total weight of the stevioside and the maltodextrin, and the third enzymatic conversion reaction is carried out for 2 to 3 hours under the conditions of the pH value of 6.5 to 7.0 and the temperature of 60 to 65 ℃. The transfer rate is measured to reach more than 80%, and the transmittance reaches more than 99% to terminate the reaction. Immediately and rapidly heating to 92 ℃ for 15 minutes to kill the enzyme activity. After cooling to 60 ℃, the mixture is filtered through 200 meshes of diatomite.

7. Concentrating with membrane, concentrating at 70 deg.C under negative pressure to 40-50Brix, filtering with 10 μm filter core, and spray drying to obtain powder or granule.

Table 6 shows the measured data of the ratio of Glu1 to Glu2, transmittance, residual oligosaccharide content, and RA and St content of the enzymatically modified product of this example.

TABLE 6 determination of Glu1 and Glu2 ratio, transmittance, residual oligosaccharide content and RA, St content of the enzymatic modification products

Item

20 hours

40 hours

60 hours

Beta enzyme alpha enzyme

Finished product

Residual steviol glycosides

Unknown peaks

8.85％

5.56％

5.73％

9.45％

St

St0.09％

Glu1+glu2

RA

82.89％

82.19％

83.63％

84.05％

RA4.86％

Glu1+glu2

43.32％

43.97％

55.09％

56.20％

PH

5.50

5.39

-

5.80

Transmittance of light

96.3％

98.4％

-

98.5％

4.95％