CN107594276A - Sugarless type solid beverage and preparation method thereof - Google Patents
Sugarless type solid beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of Sugarless type solid beverage and preparation method thereof.The Sugarless type solid beverage includes each raw material components of following parts by weight：5.3~6.0 parts of oat bran or 20~23 parts of oat bran extract, 10~11 parts of mulberry leaf or 5.3~6.0 parts of mulberry-leaf extract, 4.5~5.5 parts of konjac glucomannan, 43~50 parts of xylitol and microcrystalline cellulose.The raw material of the Sugarless type solid beverage of the present invention includes oat bran or oat bran extract, mulberry leaf or mulberry-leaf extract, konjac glucomannan, xylitol and microcrystalline cellulose, this five kinds of component collaboration proportionings, composition instant and that suspension performance is good can be formed within the scope of specific parts by weight, simultaneously, the component contains mulberry leaf or mulberry-leaf extract with blood sugar reducing function, and said composition is low without sugar or sugar content, therefore especially suitable diabetic or overweight people eat.
Description
Technical field
The present invention relates to field of health care food, more particularly to Sugarless type solid beverage a kind of instant and that suspension performance is good
And preparation method thereof.
Background technology
As obese patient's quantity in the whole world is growing day by day, incident diabetic is similarly with surprising rapidity
Increasing.Chinese chronic disease and its hazards study on monitoring shows that maturity-onset diabetes illness rate there are about up to 10.9% within 2013
35.7% adult is in prediabetes.Diabetes are a kind of the common characterized by hyperglycaemia of serious threat human health
Metabolic disease.For diabetic compared with ordinary people, the requirement on Nutrition intake is more strict, rational hypoglycemic or
Sugarfree foods reach to diabetic and keep blood sugar concentration as close possible to the tool such as normal, reduction or treatment chronic complicating diseases
Play the role of very important.Therefore the food that multiple types, health and the suitable diabetic that looks good, smell good and taste good use is developed
Both the deep hope of diabetes patient had been met or the needs of market development can be complied with.
It is traditional, due to the limitation without auxiliary material in carbohydrate food and food additives, make with sugar-free is instant, suspension ability
Can it is good, auxiliary material is few and do not add the food additives such as essence, pigment, preservative healthy cereals solid beverage it is less.At present
In the market is instant or the preferable cereals solid beverage of suspension performance, is to add to have maltodextrin, starch thickener etc. no mostly
The food additives of suitable patients with diabetes mellitus.In the market lacks suitable diabetic instant, that suspension performance is good and obesity
The solid beverage that person eats.
The content of the invention
Based on this, the present invention provides Sugarless type solid beverage a kind of instant and that suspension performance is good and preparation method thereof.
The present invention is achieved through the following technical solutions.
A kind of Sugarless type solid beverage, include each raw material components of following parts by weight：Oat bran or oat bran carry
Take 5.3~6.0 parts of 20~23 parts of thing, 10~11 parts of mulberry leaf or mulberry-leaf extract, 4.5~5.5 parts of konjac glucomannan, xylitol 43~50
5.3~6.0 parts of part and microcrystalline cellulose.
In one of the embodiments, the oat bran is cured in twin-screw Bulking Machine, swelling temperature 120~
135 DEG C, 2000~2500r/min of rotating speed, water addition 10~13%, the oat bran after curing is placed in 60~100 DEG C of bakings
The oat bran powder that case obtains after drying 8~12 hours, is preferably cured, 120 DEG C of swelling temperature in twin-screw Bulking Machine, is turned
Fast 2000r/min, water addition 10%, the oat obtained after the oat bran after curing is placed in into 60 DEG C of oven dryings 12 hours
Wheatfeed；
The oat bran extract is that oat bran is added into 20~30 times of amount water, decocts 1.5~2.5 hours, fits and decoct
The appropriate fluid infusion of process, filtering, is concentrated into thick paste, 105~120 DEG C of forced air dryings 10~12 hours, crushes, crosses 80~100 mesh sieves
Obtained oat bran powder, oat bran is preferably added into thirtyfold amount water, decocted two hours, fit the appropriate fluid infusion of decoction process,
Filtering, is concentrated into thick paste, 105 DEG C of forced air dryings 12 hours, crushes, crosses the oat bran powder that 80 mesh sieves obtain.
In one of the embodiments, the mulberry-leaf extract is that mulberry leaf are added into 20~30 times of decoctings twice, every time 1~2
Hour, 60~100 mesh sock filtrations, the mulberry extract of relative density 1.23~1.25 at 20 DEG C is concentrated into, preferably by mulberry leaf
Add thirtyfold decocting twice, two hours every time, 60 mesh sock filtrations, be concentrated into the mulberry leaf of relative density 1.23~1.25 at 20 DEG C
Medicinal extract.
In one of the embodiments, the mulberry-leaf extract with the microcrystalline cellulose is added in the form of mulberry leaf powder
Add, the mulberry leaf powder be by the mulberry-leaf extract with etc. the microcrystalline cellulose of weight mix, dried at 65~80 DEG C
0.5~1.5 hour, cross what 80~100 mesh sieves obtained after crushing, added preferably in the form of mulberry leaf powder, the mulberry leaf powder is
By the mulberry-leaf extract with etc. the microcrystalline cellulose of weight mix, dried 1.5 hours at 65 DEG C, 80 mesh crossed after crushing
What sieve obtained.
In one of the embodiments, the Sugarless type solid beverage also includes B B-complex, it is preferred that described compound
One or more in vitamin of the vitamin selected from following parts by weight：0.0010~0.0015 part of vitamin A, vitamin E
0.010~0.015 part, 0.0015~0.0020 part of vitamin B1,0.0015~0.0020 part of vitamin B2, vitamin B6
0.0015~0.0020 part, 0.15~0.16 part of vitamin C；
It is further preferred that the B B-complex includes the vitamin of following parts by weight：Vitamin A 0.0010~
0.0015 part, 0.010~0.015 part of vitamin E, 0.0015~0.0020 part of vitamin B1, vitamin B2 0.0015~
0.0020 part, 0.0015~0.0020 part of vitamin B6,0.15~0.16 part of vitamin C；
0.18~0.23 part of microcrystalline cellulose is further added with the Sugarless type solid beverage, the further addition
Microcrystalline cellulose the Sugarless type solid beverage is used as in the form of the mix powder being well mixed with the B B-complex
Raw material components, still more preferably, the mixture is powder first further adds vitamin A with vitamin E with this
Microcrystalline cellulose is well mixed, and is added vitamin B1, vitamin B2, vitamin B6 and vitamin C and is well mixed.
In one of the embodiments, the Sugarless type solid beverage also includes composite mineral matter, it is preferred that described compound
Mineral matter includes the zinc gluconate containing 0.012~0.015 parts by weight zinc and/or 0.08~0.1 parts by weight Cr-enriched yeast powder,
The content of chromium is 2000ppm in the Cr-enriched yeast powder.
In one of the embodiments, the Sugarless type solid beverage also includes flavor enhancement, and the flavor enhancement is preferably
The Steviosin of 0.14~0.17 parts by weight.
In one of the embodiments, the Sugarless type solid beverage also includes grain dust, and the grain dust is preferably 20
The black sesame powder of~23 parts by weight.
In one of the embodiments, the Sugarless type solid beverage includes each raw material group of following weight percentage
Point：Oat bran or oat bran extract 20%~23%, mulberry leaf 10%~11%, microcrystalline cellulose 5.3%~6.0%,
Konjac glucomannan 4.5%~5.5%, Steviosin 0.14%~0.17%, xylitol 43%~50%, vitamin A 0.01 ‰~
0.015 ‰, vitamin E 0.1 ‰~0.15 ‰, vitamin B1 0.015 ‰~0.020 ‰, vitamin B2 0.015 ‰~
0.020 ‰, vitamin B6 0.015 ‰~0.020 ‰, vitamin C 1.5 ‰~1.6 ‰, zinc 0.12~0.15 ‰, chromium content
Cr-enriched yeast powder 0.8 ‰~1 ‰ and black sesame powder 20%~23% for 2000ppm, the zinc is in the form of zinc gluconate
Addition.
A kind of preparation method of Sugarless type solid beverage, comprises the following steps：
Formula according to the raw material components of above-mentioned Sugarless type solid beverage prepares each raw material components；
Each raw material components are well mixed in the way of equal increments, produced.
Supplementary product kind used in the Sugarless type solid beverage of the present invention is few, and does not add the food such as essence, pigment, preservative
Product additive, it is green and healthy, fat and diabetic food can be especially suitable for as low sugar or the solid beverage of sugar-free
With.Specifically, it is as follows the effect of each primary raw material：
Oat bran：Oat bran is rich in a large amount of beta glucan dietary fibers, and oat bran is reducing cholesterol, drop blood
Sugar, reduce insulin level, and it is anti-oxidant, preventing colon cancer etc. has preferable healthcare function；
Mulberry leaf：Mulberry leaf are both food and medicine, have the effect of dispelling wind and heat from the body, clearing away the lungheat and moisturizing, clear liver and improve vision, mulberry leaf tool
There is obvious hypoglycemic property, alkaloids, flavonoids, the polysaccharide in mulberry leaf are hypoglycemic active site；
Konjac glucomannan：Because Sugarless type cereals solid beverage it is instant with suspension performance on more difficult unification, konjaku in this formula
Glue is the deep processing product of konjaku, and its main component is glucomannans, is that a kind of meals for not producing energy in human body are fine
Other macromolecular gelatin substances such as dimension, contrast xanthans, Arabic gum, pectin, sodium carboxymethylcellulose, the evil spirit that the present invention uses
Taro glue can make formula can reach suspension thickening and instant effect at the appointed time instant especially prominent in nature；
Xylitol：Xylitol is the food additives available for Sugarless type solid beverage, and it, can be saturating when not having insulin
Cell membrane is absorbed by tissue utilization, even when obstacle occurs for human body glycometabolism, it is metabolized also very completely, and can subtract
The speed of aliphatic acid is produced in slow blood plasma, but not blood glucose is increased, can be as the therapeutic agent and nutritional agents of diabetes patient, this hair
Xylitol in bright can not only be used for filler, while can also be used as sweetener；
Microcrystalline cellulose：Microcrystalline cellulose is a kind of pure native cellulose depolymerization product, is had not by human consumption
Absorb, promote the characteristic of the wriggling of enteron aisle, be a kind of low-energy food additive well, while there is anti-caking and help flowing
Effect, using the convenient allotment mixing of the easy solid state of mulberry-leaf extract is both caused in the composition, can add product mobility again
By force.
The raw material of the Sugarless type solid beverage of the present invention includes oat bran or oat bran extract, mulberry leaf or mulberry leaf carry
Thing, konjac glucomannan, xylitol and microcrystalline cellulose are taken, this five kinds of component collaboration proportionings can shape within the scope of specific parts by weight
Into composition instant and that suspension performance is good, meanwhile, the component contains mulberry leaf or mulberry-leaf extract with blood sugar reducing function, and should
Composition is low without sugar or sugar content, therefore especially suitable diabetic or overweight people eat.
Further, Sugarless type solid beverage of the invention passes through in feedstock composition instant in sugar-free and that suspension performance is good
B B-complex is added, can correct or prevent diabetes patient's micro nutrient deficit, more preferable balance formula nutrition.
Further, Sugarless type solid beverage of the invention passes through feedstock composition instant in sugar-free and that suspension performance is good
Middle addition can improve the Cr-enriched yeast powder of insulin utilization rate and improve insulin secretion zinc gluconate, can effectively improve the group
The hypoglycemic effect of compound.Especially, it is micro- necessary to chromium is organism, there is multinomial biological function, if chromium is to carry
Hyperinsulinism utilization rate, one of the effective way for reducing insulin resistance, at the same chromium agent can also alleviate due to insulin resistance and
Caused numerous diabetic complications.The present invention using Cr-enriched yeast be used as chromium source, be adapted to large-scale industrial production, with into
The features such as this is low, and toxic action is small, and bioactivity is high.
Further, Sugarless type solid beverage of the invention is used as flavor enhancement by adding Steviosin low in calories etc., can
To improve the mouthfeel of the Sugarless type solid beverage, and heat is low, without sugar, does not interfere with it as fat or diabetic food
With.
In addition, the Sugarless type solid beverage of the present invention serves as auxiliary material by using grain dusts such as the black sesame powders for carrying fragrance, enter
Row processing, optimize the color, smell and taste of said composition, while without addition essence so that product has more preferably mouthfeel.And sesame
Constipation of the fiber crops to intestinal dryness Tianjin void, the deficiency of blood relaxes bowel, and to caused by the imbalance of diabetic's autonomic nervous function
Also very effectively, sesame can increase glycogen content in liver and muscle for constipation, and having reduces blood glucose effect.
Brief description of the drawings
Fig. 1 is influence curve figure of the oat bran extract to organoleptic quality；
Fig. 2 is influence curve figure of the oligoisomaltose to sensory evaluation；
Fig. 3 is influence curve figure of the konjac glucomannan to sensory evaluation；
Fig. 4 is influence curve figure of the Steviosin to sensory evaluation；
Fig. 5 is influence curve figure of the mulberry-leaf extract to Sugarless type solid beverage organoleptic quality.
Embodiment
For the ease of understanding the present invention, the present invention is carried out more fully below with reference to relevant drawings and specific embodiment
Description.Presently preferred embodiments of the present invention is given in accompanying drawing.But the present invention can realize in many different forms, and
It is not limited to embodiment described herein.On the contrary, the purpose for providing these embodiments makes to the disclosure
Understand more thorough and comprehensive.
Unless otherwise defined, all of technologies and scientific terms used here by the article is with belonging to technical field of the invention
The implication that technical staff is generally understood that is identical.Term used in the description of the invention herein is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term as used herein "and/or" includes one or more phases
The arbitrary and all combination of the Listed Items of pass.
1st, the research of the basicly stable property of oat bran extract
1g, 2g, 3g, 4g are weighed, 5g oat bran extracts are added in 100mL boiling water in beaker, stirring 40s or so,
Solution state is observed, as a result see the table below 1.
The basicly stable property of the oat bran extract of table 1
Interpretation of result：From the uniform and stable property of solution, preferably oat bran 2g/100mL is as follow-up test.
2nd, the selection of thickener
By adding high level (0.3g) thickener, dispersion effect of every kind of thickener to oat bran is observed, is tied
Fruit is shown in Table 2.
Dispersion effect of the thickener of table 2 to oat bran extract
| Thickener species | Delamination | Separation time | Solution state |
| Xanthans | It is not stratified | ＞ 20min | +++ |
| Arabic gum | Layering is serious | ＜ 20min | - |
| CMC-Na | Layering is serious | ＜ 20min | + |
| Pectin | It is almost not stratified | ＞ 20min | ++ |
| Konjac glucomannan | Layering | ＜ 20min | - |
Note："+" represents the caking order of severity, and "-", which represents, does not lump.
Interpretation of result：Xanthans, pectin reduction dosage may be selected, konjac glucomannan increase dosage is tested.
3rd, the influence of xanthans, pectin, konjac glucomannan dosage to oat bran extract dispersiveness
Oat bran 2g is taken, is separately added into xanthans 0.15g, 0.10g, 0.05g, pectin 0.15g, 0.10g, 0.05g, evil spirit
Taro glue 0.30g, 0.35g, 0.40g, 0.45g, 0.50g, boiling water 100mL stirring 2min observations are added, as a result see the table below 3.
Dispersion effect of the thickener of table 3 to oat bran extract
Note："+" represents the caking order of severity, and "-", which represents, does not lump.
Interpretation of result：Konjac glucomannan is selected to carry out follow-up test.
4th, the influence of each factor of single factor exploration
(1) preparation of Sugarless type solid beverage and evaluation criterion
Preparation process：Take mulberry-leaf extract to add in oat bran extract to stir, dry, pulverize, add dilution
Agent, sweetener, thickener, nutrient etc. are well mixed.
Mulberry-leaf extract：Mulberry leaf add 30 times of amount water, decoct twice, two hours every time, filtering, merging filtrate, are concentrated under reduced pressure
To the medicinal extract of relative density 1.23-1.25 (20 DEG C).
Oat bran extract：Oat bran adds 30 times of amount water, decocts two hours, appropriate fluid infusion, filtering, is concentrated into thick
Cream, 105 DEG C of forced air dryings 12 hours, crush, cross 80 mesh sieves, produce.
The preparation of mixotrophism element：Take vitamin E, vitamin A to add a small amount of microcrystalline cellulose, stir, add dimension life
Plain B1, vitamin B2, vitamin B6, vitamin C and zinc gluconate, Cr-enriched yeast powder mix.
Evaluation criterion：Each prescription adds 100mL water and stirs observation in two minutes and drink, and subjective appreciation standard is shown in Table 4, average
Point=total score/4.
The subjective appreciation standard of table 4
(2) influence of the oat bran extract dosage to Sugarless type solid beverage
Oligoisomaltose 4g, Steviosin 0.008g, konjac glucomannan 0.5g, nutrient is added, investigate oat bran respectively and carry
Thing 1,1.5,2,2.5, influences of the 3g to Sugarless type solid beverage are taken, the results are shown in Table 5 and Fig. 1.
The oat bran single factor exploration of table 5
It was found from table 1 and Fig. 1, fragrance increases with the increase score of oat bran extract addition, but with increase
Bigger, taste is measured, the fraction step-down of shape, when oat bran extract addition is more than 2g, organoleptic scores decline.
(3) influence of oligoisomaltose dosage
Oat bran 2g, Steviosin 0.008g, konjac glucomannan 0.5g, respectively investigate oligoisomaltose 1.5,2.5,3.5,
4.5th, influences of the 5.5g to Sugarless type solid beverage, as a result see the table below 6 and Fig. 2.
The oligoisomaltose single factor exploration of table 6
As the increase of oligoisomaltose dosage, oat bran extract dispersiveness increase it can be seen from table 6 and Fig. 2
Add, score is also stepped up, and add oligoisomaltose has large effect to taste and shape, when addition oligoisomaltose
When being at least greater than or equal to 4.5g, conglomeration is slightly few.
(4) influence of the konjac glucomannan dosage to Sugarless type solid beverage
Oligoisomaltose 4.5g, Steviosin 0.008g, oat bran extract 2g, respectively investigate konjac glucomannan 0.2,0.3,
0.4th, 0.5, influences of the 0.6g to Sugarless type solid beverage, the results are shown in Table 7 and Fig. 3.
The konjac glucomannan single factor exploration of table 7
As konjac glucomannan dosage is stepped up it can be seen from table 7 and Fig. 3, average increase, when addition exceedes
During 0.5g, anti-drop is not risen.
(5) influence of the Steviosin to sense organ
Oligoisomaltose 4.5g, konjac glucomannan 0.5g, oat bran extract 2g, investigate respectively konjac glucomannan 0.002g,
The influence of 0.005g, 0.008g, 0.011g, 0.014g to Sugarless type solid beverage, as a result see the table below 8 and Fig. 4.
The Steviosin single factor exploration of table 8
With the increase of Steviosin it can be seen from table 8 and Fig. 4, average is higher, and Steviosin is 0.008~0.014
When, sugariness is suitable.
(6) influence of the mulberry-leaf extract addition to sense organ
Fixed oat bran extract 2g, oligoisomaltose 5g, Steviosin 0.008g, konjac glucomannan 0.45g, add nutrition
Element, the influence of mulberry-leaf extract 0.2g, 0.4g, 0.6g, 0.8g, 1.0g to sense organ is investigated, as a result see the table below 9 and Fig. 5.
The mulberry-leaf extract single factor exploration of table 9
As the increase of mulberry-leaf extract, average slightly increase it can be seen from table 9 and Fig. 5, when mulberry-leaf extract plus
When entering amount and being more than 0.4g, score progressively declines.
(7) influence of the mulberry-leaf extract difference feed postition to sense organ
Fixed oat bran extract 2g, mulberry-leaf extract 0.5g, konjac glucomannan 0.45g, Steviosin 0.015g, oligomeric different wheat
Bud sugar 5g, nutrient is added, investigate mulberry-leaf extract microcrystalline cellulose MCC (1：1) aftershaping is mixed with being carried with oat bran
Influence of the thing mixing aftershaping to sense organ is taken, as a result see the table below 10.
The different mulberry leaf powder properties of table 10
Interpretation of result：It is preferred that mulberry-leaf extract is molded using MCC.
(8) influence of the different diluents to sense organ
Fixed oat bran extract 2g, mulberry-leaf extract 0.5g, MCC 0.5g, konjac glucomannan 0.45g, Steviosin
0.015g, nutrient is added, investigate oligoisomaltose and influence of the xylitol to Sugarless type solid beverage, as a result see the table below
11。
11 different diluents of table compare
Interpretation of result：Xylitol is more more preferable than oligoisomaltose to improve Sugarless type solid beverage organoleptic indicator, and dosage is more
It is small.
(9) influence of the wheat bran Different treatments to sense organ
Oat bran processing mode：
1. cure：By oat bran be placed in twin-screw Bulking Machine curing (120 DEG C, rotating speed 2000r/min of swelling temperature,
Water addition 10%), oat bran after curing is placed in (60 DEG C) dryings (12h) of baking oven, obtains oat bran powder A；
2. extract：Oat bran adds 30 times of amount water, decocts two hours, appropriate fluid infusion, filtering, is concentrated into thick paste, 105 DEG C of drums
Air-dry dry 12 hours, crush, cross 80 mesh sieves, produce oat bran powder B.
Fixed oat bran powder 2g, mulberry-leaf extract 0.5g, MCC 0.5g, konjac glucomannan 0.45g, Steviosin 0.015g, wood
Sugar alcohol 3g, nutrient is added, investigate oat bran powder A and influences of the oat bran powder B to Sugarless type solid beverage, as a result see below
Table 12.
The different oat bran processing modes of table 12 compare
Interpretation of result：Compared with oat bran powder B, both oat bran powder A be more or less the same, and considers oat bran powder A behaviour
Make simpler, large-scale production preferably, it is preferred to use aging way handles oat bran.
(10) influence of the black sesame powder to formula
Fixed oat bran powder A 2g, mulberry-leaf extract 0.5g, MCC 0.5g, konjac glucomannan 0.45g, Steviosin 0.015g,
Xylitol 3g, nutrient is added, add black sesame powder 0g, 1g, 2g, 3g and investigate black sesame powder addition to Sugarless type solid beverage
Influence, as a result see the table below 13.
Influence of the black sesame powder of table 13 to sense organ
Interpretation of result：Black sesame powder is added in basic components can significantly improve the color, smell and taste of integral formula, by comparing,
Addition and wheat bran amount 1:1 is preferred.
5th, preferable Sugarless type solid beverage and its preparation technology are finally determined
(1) mulberry extract：Mulberry leaf add 30 times of decoctings twice, 2h/ times, 60 mesh sock filtrations, are concentrated into relative density 1.23
~1.25 (20 DEG C).
(2) mulberry leaf powder：By the mass mixing such as above-mentioned mulberry extract and microcrystalline cellulose, 65 DEG C of dryings 1.5 hours, crush,
Sieving.
(3) oat bran powder
A：Oat bran is placed in curing in twin-screw Bulking Machine (120 DEG C, rotating speed 2000r/min of swelling temperature, water addition
10%) oat bran after curing, is drying to obtain oat bran powder by amount.
B：Oat bran adds 30 times of boiling 2h, 60 mesh sock filtrations, concentration, dries, crushes, and crosses 80 mesh sieves and produces oat bran
Pi Fen.
(4) composite mineral matter：Zinc gluconate 0.840g, Cr-enriched yeast powder (2000ppm) 1g crushing, stirrings are uniform.
(5) mix powder of B B-complex：VitA 10.5mg, vitE 105mg add 2g MCC and are well mixed, then
VitB1 15mg, vitB2 15mg, vitB6 15mg, vitC1600mg is added to be well mixed.
(6) preferable Sugarless type solid beverage
Mulberry leaf powder 45.5g, oat bran powder A or B130g, black sesame powder 130g, xylitol 260g, konjac glucomannan 29.25g, sweet tea
Chrysanthemum element 0.975g, composite mineral matter 0.92g, the mix powder 2.015g of B B-complex, are mixed according to equal increments mode
Uniformly produce.
Each technical characteristic of embodiment described above can be combined arbitrarily, to make description succinct, not to above-mentioned reality
Apply all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, the scope that this specification is recorded all is considered to be.
Embodiment described above only expresses the several embodiments of the present invention, and its description is more specific and detailed, but simultaneously
Can not therefore it be construed as limiting the scope of the patent.It should be pointed out that come for one of ordinary skill in the art
Say, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (10)
- A kind of 1. Sugarless type solid beverage, it is characterised in that each raw material components including following parts by weight：Oat bran or swallow 5.3~6.0 parts of 20~23 parts of wheat bran bark extract, 10~11 parts of mulberry leaf or mulberry-leaf extract, 4.5~5.5 parts of konjac glucomannan, xylose 5.3~6.0 parts of 43~50 parts of alcohol and microcrystalline cellulose.
- 2. Sugarless type solid beverage as claimed in claim 1, it is characterised in that the oat bran is in twin-screw Bulking Machine Middle curing, 120~135 DEG C, 2000~2500r/min of rotating speed of swelling temperature, water addition 10~13%, by the oat after curing Wheat bran is placed in the oat bran powder that 60~100 DEG C of oven dryings obtain after 8~12 hours；The oat bran extract is that oat bran is added into 20~30 times of amount water, is decocted 1.5~2.5 hours, decoction process is fitted Work as fluid infusion, filter, be concentrated into thick paste, 105~120 DEG C of forced air dryings 10~12 hours, crush, cross what 80~100 mesh sieves obtained Oat bran powder.
- 3. Sugarless type solid beverage as claimed in claim 1, it is characterised in that the mulberry-leaf extract be mulberry leaf are added 20~ 30 times of decoctings twice, 1~2 hour every time, 60~100 mesh sock filtrations, are concentrated into relative density 1.23~1.25 at 20 DEG C Mulberry extract.
- 4. Sugarless type solid beverage as claimed in claim 3, it is characterised in that the mulberry-leaf extract and the microcrystalline cellulose Element is added in the form of mulberry leaf powder, the mulberry leaf powder be by the mulberry-leaf extract with etc. the microcrystalline cellulose of weight mix Close, dried 0.5~1.5 hour at 65~80 DEG C, cross what 80~100 mesh sieves obtained after crushing.
- 5. such as Sugarless type solid beverage according to any one of claims 1 to 4, it is characterised in that also including B B-complex, Preferably, the one or more in vitamin of the B B-complex selected from following parts by weight：Vitamin A 0.0010~ 0.0015 part, 0.010~0.015 part of vitamin E, 0.0015~0.0020 part of vitamin B1, vitamin B2 0.0015~ 0.0020 part, 0.0015~0.0020 part of vitamin B6,0.15~0.16 part of vitamin C；It is further preferred that the B B-complex includes the vitamin of following parts by weight：Vitamin A 0.0010~ 0.0015 part, 0.010~0.015 part of vitamin E, 0.0015~0.0020 part of vitamin B1, vitamin B2 0.0015~ 0.0020 part, 0.0015~0.0020 part of vitamin B6,0.15~0.16 part of vitamin C；0.18~0.23 part of microcrystalline cellulose is further added with the Sugarless type solid beverage, this is further added micro- Crystalline cellulose is used as the original of the Sugarless type solid beverage with the B B-complex in the form of the mix powder being well mixed Expect component, still more preferably, the mix powder is the crystallite for first further adding vitamin A and vitamin E with this Cellulose is well mixed, and is added vitamin B1, vitamin B2, vitamin B6 and vitamin C and is well mixed.
- 6. such as Sugarless type solid beverage according to any one of claims 1 to 4, it is characterised in that also including composite mineral matter, Preferably, the composite mineral matter includes zinc gluconate and/or 0.08~0.1 weight containing 0.012~0.015 parts by weight zinc Part Cr-enriched yeast powder is measured, the content of chromium is 2000ppm in the Cr-enriched yeast powder.
- 7. such as Sugarless type solid beverage according to any one of claims 1 to 4, it is characterised in that described also including flavor enhancement Flavor enhancement is preferably the Steviosin of 0.14~0.17 parts by weight.
- 8. such as Sugarless type solid beverage according to any one of claims 1 to 4, it is characterised in that described also including grain dust Grain dust is preferably the black sesame powder of 20~23 parts by weight.
- 9. Sugarless type solid beverage as claimed in claim 1, it is characterised in that each raw material including following weight percentage Component：Oat bran or oat bran extract 20%~23%, mulberry leaf 10%~11%, microcrystalline cellulose 5.3%~ 6.0%th, konjac glucomannan 4.5%~5.5%, Steviosin 0.14%~0.17%, xylitol 43%~50%, vitamin A 0.01 ‰ ~0.015 ‰, vitamin E 0.1 ‰~0.15 ‰, vitamin B1 0.015 ‰~0.020 ‰, vitamin B2 0.015 ‰~ 0.020 ‰, vitamin B6 0.015 ‰~0.020 ‰, vitamin C 1.5 ‰~1.6 ‰, zinc 0.12~0.15 ‰, chromium content Cr-enriched yeast powder 0.8 ‰~1 ‰ and black sesame powder 20%~23% for 2000ppm, the zinc is in the form of zinc gluconate Addition.
- 10. a kind of preparation method of Sugarless type solid beverage, it is characterised in that comprise the following steps：Formula according to the raw material components of Sugarless type solid beverage such as according to any one of claims 1 to 9 prepares each raw material Component；Each raw material components are well mixed in the way of equal increments, produced.
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| CN114304344A (en) * | 2022-01-13 | 2022-04-12 | 赵宏 | Sugar-free functional beverage |
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