ⅠApplication of Stevia Extract in food.
1、Application of steviol glycosides in beverages
The sweetness of steviol glycoside is very high, and it is used in cool drinks and cold drinks to replace 15%-35% of sucrose, which not only meets the requirements of national standards but also does not reduce product quality. At the same time, it can improve the taste of beverages and make them have a cool and refreshing sweetness, which can change the sweetness of granulated sugar; it can realize the low sugar of beverages; the production of the same variety of fruit-flavored soft drinks with stevioside can reduce the cost by 20%-30% than that with all cane sugar. This kind of low-sugar beverage is suitable for obese and diabetic patients to drink, which is in line with the direction of beverage development.
2、The application of steviol glycosides in fruit wine
Stevioside has stable physical and chemical properties and is not easy to become a source of microbial nutrition, which prolongs the shelf life of the product. Stevioside likes acidity, so it can be used in fruit wine to improve the flavor of fruit wine, which is sweet and sour and changes the sticky feeling of fruit wine. It is used in prickly pear, sea buckthorn, grape, and other fruit wines to replace 30% sucrose, and its taste is better. Adding the right amount in white wine can eliminate the spicy taste and improve the quality of the product. Used in beer, one can improve the flavor of the product, and the other can play a role in increasing the foam, making the beer foam rich, white and lasting.
3、The application of stevioside in preserves, dried fruits and canned food
The sugar content of preserves, dried fruits, fruit cakes and cold fruits is about 70%. With the high incidence of obesity and diabetes in modern population, some people are reluctant to accept foods with high sugar content. Reducing the sugar content of the above products and making them low in sugar and caloric value is of great significance to expand the market and meet people's needs.
Since stevioside has the characteristics of high sweetness and low caloric value, it is feasible to replace 20%-30% of sucrose with stevioside to process preserves and dried fruits. The test also proves that the use of stevioside to replace 25% of sucrose processing preserves, cold fruits, etc., not only the quality of the product did not decline, the flavor was not affected, but more consumers favor.
In addition to maintaining the original flavor, the canned fruits produced by replacing 20%-30% of sucrose with steviol glycosides have clear sugar water, cool and pure taste, and reduce the sweetness brought by high sugar, which can be used for canned meat and fish, and obviously extend the shelf life.
4、Application of steviol glycosides in pastries
Stevioside has high sweetness, so the dosage is small. It can be added to cakes, cookies and bread to develop nutritious and healthy foods suitable for children and elderly people, especially those suffering from diabetes and hypertension. The reason why this kind of food is suitable for children is that it can protect children's teeth, i.e. the role of anti-caries.
5、The application of steviol glycosides in the seasoning products
Stevioside can be added in soy sauce and vinegar instead of sucrose to prolong the shelf life of the products and improve the flavor of the products. Stevioside can be used in pickled vegetables, the taste of which is pure and delicious, can trigger appetite, shorten the pickling time, improve the product qualification rate, and prevent dehydration, and stevioside can make up for some defects of using sucrose alone, prevent browning reaction, and will not cause fermentation rancidity. Stevioside can also inhibit the high saltiness of cured products with high salt content when it is used for processing. Used in sausage, ham, hanging meat and other foods, also have the same effect, instead of the proportion of general 40% -50%.
6、The application of stevioside in dairy products
Bifidobacterium in human intestine has various physiological functions such as maintaining intestinal microecology, enhancing host's immunity, synthesizing vitamins, inhibiting tumor cell growth and reducing the production and accumulation of harmful substances in the intestine. Research shows that stevioside can promote the value-added of bifidobacteria and lactobacilli in human body and inhibit the growth of pathogenic bacteria such as Escherichia coli and Salmonella. Therefore, suitable steviol glycosides can be added to dairy products to produce functional dairy products.
7、Application of steviol glycosides in aquatic products
Stevioside is used to replace 30%-50% of sucrose in the processing of seafood, surimi products and seaweed products, and the effect is better. Since steviol glycoside does not have fermentation, but has mediation wetness, thus it can prevent protein deterioration in aquatic products or browning and mold due to acidification reaction.
The compound use of steviol glycoside and sorbic acid can produce better effect, which can improve the flavor of aquatic products and reduce the cost of products. The use of steviol glycosides in kelp products can not only solve the phenomenon of preparing sticky kelp, but also avoid the hardening of kelp flesh due to excessive sugar and easy damage to teeth when eating. The use of steviol glycosides to replace part of the sucrose can help avoid the phenomenon of baking and loosening caused by too much sugar in surimi products.
ⅡDevelopment prospect of steviol glycosides
As a natural sweetener with pure taste and high sweetness, steviol glycosides are widely used in beverages, fruit wine, preserves, dried fruits, canned food, cakes, condiments, dairy products and aquatic products, and have health care functions for human body. However, the mechanism of the pharmacological health effects of steviol glycosides in human body is not very clear, and more in-depth research is needed, and the metabolic pathways may be different for different people.
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