Abstract: This study aimed to improve lingering bitterness of steviosides by enzymatically modifying steviosides with α-amylase and cyclodextrin glucanotransferase(CGTase) and to optimize the parameters of enzymatic modification process. The obtained process flow is starch hydrolysis → enzymatic modification → decoloration → purification with resin → spraydrying,where the enzymatic modification is the key step. The parameters in the above flow were investigated respectively,including concentration of starch,temperature,pH,enzymes amounts and ratio of starch to steviosides.

Key words: steviosides； enzymatic modification； cyclodextrin glucanotransferase(CGTase)； &alpha, -amylase