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【答案】应助回帖
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爱与雨下(金币+1): 2011-12-16 11:04:36
zwly(金币+15, 翻译EPI+1): 感谢您的帮助 2011-12-16 11:17:40
The stevia leaves were smashed with their peduncles removed, which would eliminate the impurities contained in the peduncles; comparing with the leaves, the powders had more contact areas, being easy to be leached. 60℃ is the best temperature, above which the hydrolyses of the stevia glucosides could be improved, decreasing the yield; and the hot-water is better than the cold-water, in the aspect of improving the leaching. This is because the hydrolases and the microbes in the cells had a decomposition action to the stevia glucosides, and the hot-water could kill the bacteria and the enzymes, which avoided the hydrolyses of the steiva glucosides and improved the extraction ratio.
Too much activated carbon would absorb some stevias and cause a loss; but too little activated carbon would make the decoloration less obvious. The activated carbon was added by 2% of the volume of the sugar liquid, stirred for 40 min using the magnetic stirrers. The activated carbon was eliminated by filterations two times each using the filter papers and micro filter membranes, getting the almost colorless sugar liquid. |
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