普华甜菊糖
PUHUA STEVIA
PUHUA STEVIA
release time：2020-06-08 2520People browsing
When buying stevia, choose different grades of products that meet GB8270-1999 according to different needs. If used in drinks, it is best to choose special grade, its glycoside content is higher than 90%, high purity, generally similar to the taste of sucrose, can protect the fresh taste of beverage; if used in drugs can choose secondary, can play a dramatic role, can reduce the cost; used in rock candy, because the ingredients at low temperature, can choose primary grade.
In GB8270-1999, to ensure that the water content does not increase, that is, to prevent stevia moisture absorption in a cool and dry place; to prevent the contamination and ensure its safety, isolate it from side effects and chemicals; now used and removed, the internal packaging should be sealed and stored to avoid moisture absorption.
In the use of stevia, according to the different products, to determine the different dissolution methods, mixing forms and other pretreatment methods, is not the same.
Most stevia taste is close to sucrose, but some products have more or less licorice taste, when the use should be both to eliminate the licorice taste, but also to maintain its sweetness characteristics, so that it is used in the best conditions.
According to GB8270, stevia is "moderate to production needs". Although stevia is not a limited-use sweetener, it should also be controlled according to different one-product standards.
Stevia is used directly to increase the sweetness, improve the taste and reduce the cost, if stevia is used, make the sugar content of the product is below the standard, the standard should be reformulated and reported to the relevant department for wholesale before use.
In the GB8270-l999 standard, the glycoside content and sweetness multiple of stevia is specified. In actual use, you must know the sweet sweetness multiple (sweetness multiple ratio of stevia to sucrose), which requires the user to learn to measure the sweetness multiple of stevia. A simple measurement method is introduced:
Take sucrose 2 grams with water to 100 ml with 2% solution, then weigh 2000 / 200mg, 2000 / 220mg, 2000 / 240mg, 2000 / 250mg, 2000 / 300mg, respectively. Stevia is added to 100 ml respectively, and if the sweet taste is similar to that of 2% sucrose solution, the denominator is the sweetness multiple of stevia to sucrose.
Stevia combined with citric acid, malic acid, tartaric acid, lactic acid, organic acid, amino acid, has obvious elimination effect on stevia taste and improve the quality of sweet taste; combined with other sweeteners, can get sweet multiplication effect, better taste.
Aspartame mixed with other sweeteners has a significant synergistic effect, such as adding 2% to 3% to it, which can obviously hide the bad taste of other sweeteners (such as stevia, etc.), contribute to the miniaturization of pharmaceutical preparations, and cover the effect of bitter taste. In addition, times the cyclodextrin also has the effect of concealing the bitterness of stevia.
