Technology of manufacture concen- trate from dried leaves of Stevia

Abstract

The purpose. To improve technology of manufacture concentrate from dried leaves of Stevia on the basis of utilization of ecological extractant. Methods. Methodical approaches for development of technological features of production of concentrate of high quality. Results. Features of extraction of matters of diterpene glycosides by treated water with determination of their optimum ratio, temperature and duration of process are probed. Conclusions. Recycling of saturated solution for improving quality of concentrate is justified. Process of purification of extract from ballast matters is probed and instrumental-technological scheme of production is offered. Key words: dried leaves of Stevia, concentrate, matters of diterpene glycosides, instrumentaltechnological scheme. Introduction. Despite the problems today, stevia is a promising crop for soil-climatic zones of Ukraine. Stevia enhances immunity and inhibits the development of harmful microflora in food products. In particular, for the human body detects antivirus and antiallergic actions, antioxidant activity, detoxify the action of harmful chemicals and histamine, preventing side effects of the steroid hormone [1, 2]. Leading nutritionists and pharmacologists of the world believe [3] that the use of stevia in food is a significant contribution to the health improvement of populations of their countries. In the manufacture of soft drinks, concentrates from dried stevia leaf, provides a quick satisfy thirst. This led to the ousting from the domestic market of the United States, artificial sweeteners such as aspartame and saccharin, and companies Pepsi-Cola and Coca-Cola completely switched to the use of such a concentrate. Currently, stevia is used in the production of more than 6000 kinds of products of food and medical supplies chocolate, sweets, biscuits, yogurts, milk drinks and ice cream in products, where the most important factor is the taste of the final product [4]. Patented recipes for food and beauty products, which have received quite high ratings at wine tasting commissions and international exhibitions. The demand is growing for substances of diterpene glycosides and the production of fat-containing products in the Netherlands and Germany. Started production halvarin (half of margarine) and mayonnaise in Ukraine (PJSC "Kyiv margarine factory", trademark "Olkom"). LLC "Horobyna" in Ukraine [5] established the production of special vodka based on flavoured alcohol from stevia leaves dried. Analysis of recent researches and publications. Concentrate production consists of a sequence of technological operations: preparation of raw material, extraction, purification, concentration, packaging and storage. The choice of optimal conditions of extraction ensures the quality of the finished product. It is for extraction are formed flavor of the concentrate: the presence of bitter taste, intensity of sweetness, and the like. As extractants are used: methanol, successively methanol and purified water or only purified water. Abou-Arab A. E. [6] the advantage is ...

Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts

“…Papers [22][23][24][25] investigated the possibility of using stevia in the form of extracts but the use of mathematical and statistical methods that make it possible to predict the dynamics of a complex quality indicator under variable conditions has not been considered.…”

“…Purified water (hydro module, 1:5) was used as an extractant at a temperature of 60-70 °C for 4.5-5 hours. With the subsequent separation of the extract from the meal, cleaning, concentration, cooling, and packaging [24]. The problem area in this work is a too bulky technological scheme, including several operations that lead to an increase in the scale of production.…”

Determination of technological parameters of obtaining stevia extract

“…These effects are directly related to hypotensive, antimicrobial, antihyperglycemic and immunoregulatory effects [7]. Therefore, works [8,9] are known, in which stevia extract has already found its successful application in the technology of dietary food products.…”

“…The hydromodule is one of the main factors, affecting the transition process of sweet glycosides from stevia leaves into the solution. Moreover, the excessive proportion of water, used in the preparation of extracts, leads to a decrease in their quality as a result of a certain oxidation of biologically active compounds, a slowdown in the extraction process, an increase in the economic cost and a deterioration of the organoleptic indicators of the finished product [8].…”