| 摘要 |
Novelty: a recipe for the preparation of a syrup sweetener based on the stevia rebaudiana plant is disclosed. Two preparation versions: a) mixing of one or several stevia products with water; b) mixing of one or several stevia products with water and vegetable or artificial sweetening materials for the preparation of syrup usable in loukoums, Farsala halvas, traditional halvas, traditional syrup pastries, ice creams, wafers, jams and praline. Advantages: the derived sweetening product has low thermal value (very low stevia content); it is suitable for diabetic and obese persons; it does not influence the blood sugar levels (it is not disintegrated in the digestive tract); it reduces to a minimum the preparation time of the pastry products since sugar’s dilution, boiling and coagulation phase are suppressed; it replaces partially or entirely sugar, glucose and derivatives thereof, as well as all artificial and sweetening materials used for syrup preparation. |
