CN108925794A - Low sugar beverage of Phyllanthus emblica and preparation method thereof - Google Patents
Low sugar beverage of Phyllanthus emblica and preparation method thereof Download PDFInfo
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- CN108925794A CN108925794A CN201810840519.9A CN201810840519A CN108925794A CN 108925794 A CN108925794 A CN 108925794A CN 201810840519 A CN201810840519 A CN 201810840519A CN 108925794 A CN108925794 A CN 108925794A
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- water
- cooking liquid
- beverage
- stevia rebaudiana
- phyllanthus emblica
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 96
- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 84
- 235000000346 sugar Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 240000009120 Phyllanthus emblica Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 142
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 83
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- 238000010411 cooking Methods 0.000 claims abstract description 82
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- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 19
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- -1 multivitamin Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007817 Olea europaea Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
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- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
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- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
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- 206010027940 Mood altered Diseases 0.000 description 1
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- 240000004371 Panax ginseng Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 241001130943 Phyllanthus <Aves> Species 0.000 description 1
- 241000951473 Schizonepeta Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 235000004298 Tamarindus indica Nutrition 0.000 description 1
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- 238000004458 analytical method Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 208000026435 phlegm Diseases 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to technical field of beverage preparation, and in particular to a kind of low sugar beverage of Phyllanthus emblica and preparation method thereof.The addition energy sugar such as honey or sucrose is typically necessary when preparing beverage for existing use emblic to remove astringent taste, the problem that sugar content is high, energy is high, the present invention provides a kind of low sugar beverage of Phyllanthus emblica, its composition includes: Sucus Phyllanthi 30~40%, sucrose 3~4%, glucose 0.3~1%, fruit glucose syrup 0.3~1%, STEVIA REBAUDIANA water cooking liquid 3~6%, Siraitia grosvenorii water cooking liquid 3~6% and water 50~60% by weight percentage.The present invention also provides a kind of preparation methods of above-mentioned beverage.The present invention squeezes the juice fresh emblic fruit, adds Siraitia grosvenorii and STEVIA REBAUDIANA water cooking liquid as natural sweetener and provides sweet taste, reduce the addition of the energy sugar such as sucrose, reduces pol.Beverage mouthfeel of the invention is suitable for that sweet and sour taste, no astringent taste, pol is low, is particularly suitable for diabetes patients.
Description
Technical field
The invention belongs to technical field of beverage preparation, and in particular to a kind of low sugar beverage of Phyllanthus emblica and preparation method thereof.
Background technique
Emblic (Phyllanthus emblica Linn.) also known as olive, emblic tree, Phyllanthus embical fruit, emblic leafflower fruit, Yunnan olive
Olive, garden tamarind etc. belong to Euphorbiaceae, Leafflower xylophyta.
Emblic fruit just food flavor it is sour and astringent, be for a good while it is sweet, it is therefore named " emblic ".The sour micro-puckery of the fruit of emblic, heat-clearing
Cool blood, digestion-promoting spleen-invigorating promote the production of body fluid to quench thirst, and have certain medical value.Its fruits nutrition is abundant, containing vitamins such as Vc, Vpp and
The minerals such as organic selenium (Se), magnesium (Mg) and organic acid, superoxide dismutase (SOD), tannin, a variety of amino acid etc., food
It is high with value.
Currently, the application of emblic essentially consists in terms of preparing Emblic tea, emblic leafflower fruit wine and emblic preserved fruit.
102835504 A of patent CN discloses a kind of oil orange green tea drink and utilizes emblic and green tea fresh leaf etc.
The method of raw material preparation oil orange green tea drink.The composition of the oil orange green tea drink is main are as follows: agent by weight, green tea fresh leaf
20~30, emblic 20~30, Chinese Toon Leaves 15~25, flower of Panax ginseng 5~10, schizonepeta 5~10, dark plum freeze-dried powder 5~10, honey 5
~10, sorbierite 1~3, citric acid 1~5, lentinan 1~5, surplus are water.Its preparation process includes squeezing the juice, crushing, going out
Enzyme, extraction, allotment, sterilization and filling.The patent provides a kind of method that green tea and emblic are prepared beverage, but it is auxiliary
Material further includes the glucides such as honey 5~10, mushroom polysaccharide 1~5, and energy is high, is not suitable for the patients such as diabetes and drinks.
Patent CN106616137A discloses a kind of pair of piece Sucus Phyllanthi beverage and preparation method thereof, by emblic decoction liquor
It is prepared and is obtained with rose decoction liquor, rose Normal juice, rock sugar, honey, salt.This pair piece Sucus Phyllanthi beverage is a kind of
The flowers and fruits tea blend of rose Yu emblic original flavor is remained, but in order to remove the astringent taste of emblic, is also added to rock sugar, honey,
The problem of equally existing energy height, being not suitable for diabetes patients.
Summary of the invention
The technical problem to be solved in the present invention are as follows: existing method is typically necessary when preparing beverage using emblic is added bee
The problem of energy sugar such as honey or sucrose removes astringent taste, and sugar content is high, and energy is high, is not suitable for diabetes patients.
The technical solution of present invention solution above-mentioned technical problem are as follows: a kind of low sugar beverage of Phyllanthus emblica is provided.
The present invention provides a kind of low sugar beverage of Phyllanthus emblica, composition include: by weight percentage, Sucus Phyllanthi 30~
40%, sucrose 3~4%, glucose 0.3~1%, fruit glucose syrup 0.3~1%, STEVIA REBAUDIANA water cooking liquid 3~6%, Siraitia grosvenorii water
Boil liquid 3~6% and water 50~60%.
Preferably, above-mentioned low sugar beverage of Phyllanthus emblica composition are as follows: by weight percentage, Sucus Phyllanthi 32%, sucrose
3.4%, glucose 0.7%, fruit glucose syrup 0.7%, STEVIA REBAUDIANA water cooking liquid 3.6%, Siraitia grosvenorii water cooking liquid 3.6% and water
56%.
Wherein, in above-mentioned low sugar beverage of Phyllanthus emblica, the sucrose is white granulated sugar.
Wherein, in above-mentioned low sugar beverage of Phyllanthus emblica, the Sucus Phyllanthi is the Normal juice that fresh fruit of fructus phyllanthi squeezes.
Wherein, in above-mentioned low sugar beverage of Phyllanthus emblica, the revolving speed of juice extractor when squeezing is 300~500rpm, after squeezing
Using the screen to filtrate of 80~150 mesh.
Wherein, in above-mentioned low sugar beverage of Phyllanthus emblica, the fruit glucose syrup is the fruit grape of fructose content 42~90%
Syrup.
Wherein, in above-mentioned low sugar beverage of Phyllanthus emblica, the STEVIA REBAUDIANA water cooking liquid the preparation method comprises the following steps: taking dry stevioside leaf
Piece is that 1~2 ︰ 50~100 adds water by STEVIA REBAUDIANA and the weight ratio of water, 20~40min, yarn is decocted under the conditions of 90~100 DEG C
It is cooling after cloth filtering, it adjusts to pol 1.0~2.0, obtains STEVIA REBAUDIANA water cooking liquid.
Wherein, in above-mentioned low sugar beverage of Phyllanthus emblica, the Siraitia grosvenorii water cooking liquid the preparation method comprises the following steps: take dried fructus momordicae,
By hull cracking, it is that 1~2 ︰ 100~200 adds water by the weight ratio of Siraitia grosvenorii and water, decocts 20 under the conditions of 90~100 DEG C
~40min, it is cooling after filtered through gauze, it adjusts to pol 2.0~3.0, obtains Siraitia grosvenorii water cooking liquid.
Wherein, the method for the sugar addition are as follows: when pol is excessively high, water dilution is added；When pol is too low, heating evaporation.
The present invention also provides a kind of preparation methods of above-mentioned low sugar beverage of Phyllanthus emblica, comprising the following steps:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is 1~2 ︰ 50~100 by STEVIA REBAUDIANA and the weight ratio of water
Water is added, 20~40min is decocted under the conditions of 90~100 DEG C, cooling after filtered through gauze is adjusted to pol 1.0~2.0, obtained
STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is 1~2 ︰ by the weight ratio of Siraitia grosvenorii and water by hull cracking
100~200 addition water, decoct 20~40min under the conditions of 90~100 DEG C, cooling after filtered through gauze, adjust to pol 2.0~
3.0, obtain Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 30~40%, sucrose 3~4%, glucose 0.3~1%, fruit glucose syrup by weight percentage
0.3~1%, STEVIA REBAUDIANA water cooking liquid 3~6%, Siraitia grosvenorii water cooking liquid 3~6% and water 50~60% weigh raw material, 90~100
Sterilize 5~10min at a temperature of DEG C, obtains low sugar beverage of Phyllanthus emblica.
The invention has the benefit that
The present invention provides a kind of low sugar beverage of Phyllanthus emblica, are only added to the white granulated sugar, glucose and fruit Portugal of minor proportion
Grape syrup, hence it is evident that reduce the pol and energy of beverage of Phyllanthus emblica；STEVIA REBAUDIANA and arhat are added to due to the invention
Fruit water cooking liquid, can be sour-sweet substantially without astringent taste in the case where pol is reduced with the mouthfeel of high pol as natural sweetener
Palatable, in good taste, entrance is comfortable.
The content of the carbohydrate (monosaccharide, oligosaccharides and polysaccharide) of every 100ml beverage is only in beverage of Phyllanthus emblica of the invention
For 4g or so, meet the regulation of low-sugar type beverage in standard GB/T 28050~2011 (carbohydrate≤5g/100ml),
Belong to low-sugar type beverage, diabetic is drunk；
Beverage of the invention also has the function of quenching the thirst, drops lung heat, has certain health value.The present invention also provides
The preparation method of above-mentioned beverage directly squeezes the juice fresh fruit of fructus phyllanthi, saves the nutritional ingredient of emblic to greatest extent, then boils
Siraitia grosvenorii water cooking liquid and STEVIA REBAUDIANA water cooking liquid mix in proportion, and preparation method is easy to operate, and equipment requirement is low, convenient for real
It applies, is suitable for the factorial production.
Specific embodiment
The present invention provides a kind of low sugar beverage of Phyllanthus emblica, composition include: by weight percentage, Sucus Phyllanthi 30~
40%, white granulated sugar 3~4%, glucose 0.3~1%, fruit glucose syrup 0.3~1%, STEVIA REBAUDIANA water cooking liquid 3~6%, Siraitia grosvenorii
Water cooking liquid 3~6% and water 50~60%.
Preferably, above-mentioned low sugar beverage of Phyllanthus emblica composition are as follows: by weight percentage, Sucus Phyllanthi 32%, sucrose
3.4%, glucose 0.7%, fruit glucose syrup 0.7%, STEVIA REBAUDIANA water cooking liquid 3.6%, Siraitia grosvenorii water cooking liquid 3.6% and water
56%.Herein in preferred formula, the carbohydrate content of beverage is very low, but the mouthfeel with sweet and sour taste, and energy is low,
Suitable various people drink, and are particularly suitable for diabetes patients.
White granulated sugar is one kind of sucrose, belongs to edible sugar additives, and pol is high, can be used for the sweetened of food.But white granulated sugar
Energy is also higher, be easy to cause blood glucose rise, and additive amount should not be too large.Glucose is a kind of monosaccharide, is white crystalline powder, is
The main Energy supply material of body, glucose can also increase certain pol, but energy is high, is not suitable for being excessively used.Fruit grape
Syrup is that starch sugar made of plant amylum hydrolysis and isomerization is brilliant, is a kind of important sweetener, mainly by glucose and fruit
Sugar composition, both sugared pols are high, and energy is also high, are all not suitable for edible excessive.
Wherein, in above-mentioned low sugar beverage of Phyllanthus emblica, in order to make the sweet taste in beverage that there is compound mouthfeel, it joined sucrose tune
Save sweet taste, in order to which sweet taste is pure, the white granulated sugar of preferred sucrose.
In order to increase the compound mouthfeel of sweet taste, the fruit glucose syrup is the fruit glucose of fructose content 42~90%
Slurry.
In above-mentioned low sugar beverage of Phyllanthus emblica, the Sucus Phyllanthi is the Normal juice that fresh fruit of fructus phyllanthi squeezes.When juicing, in order to
Save the cost, and the nutritional ingredient of Sucus Phyllanthi is completely saved, revolving speed when squeezing is 300~500rpm, is adopted after squeezing
With the screen to filtrate of 80~150 mesh.
Containing nutritional ingredients such as multivitamin, minerals and amino acid in emblic fruit juice, but its mouthfeel is sour and astringent,
Do not liked by people.In order to reduce the acerbity of Sucus Phyllanthi, white granulated sugar etc. is usually added and increases pol, but substance of this kind energy
Height reaches suitable mouthfeel, and when not sour and astringent, the content of carbohydrate (monosaccharide, oligosaccharides and polysaccharide) needs in every 100ml beverage
> 7g, sugar content is higher, and this kind of beverage is not suitable for the classes people such as diabetes and drinks.
In view of the above-mentioned problems, the present invention is used cooperatively by addition STEVIA REBAUDIANA and Siraitia grosvenorii, to improve the mouthfeel of emblic.
STEVIA REBAUDIANA (Stevia rebaudiana Hemsl.) is composite family, sweetleaf Chrysanthemum herbaceos perennial, wherein containing
Synanthrin glycosides 6~12%, sugariness is high, and energy is low.
Siraitia grosvenorii is the fruit of the perennial liana of Curcurbitaceae, and nutritive value is high, glucosides rich in, fructose, Portugal
Grape sugar, protein and lipid etc..There is Siraitia grosvenorii removing heat from the lung and relieving sorethroat, preventing phlegm from forming and stopping coughing, relax bowel and defecation and other effects to be therefore commonly used in
In beverage, have the function that clearing heat and moistening lung.But does not have also add Siraitia grosvenorii in the beverage to increase sweet taste, reduce pol at present
Report.
The present invention is by the way that STEVIA REBAUDIANA and Siraitia grosvenorii to be used cooperatively, by controlling the adding proportion of STEVIA REBAUDIANA and Siraitia grosvenorii,
To improve the mouthfeel of emblic.After STEVIA REBAUDIANA and Siraitia grosvenorii is added, the additive amount of the energy such as white granulated sugar sugar can be significantly reduced,
So as to which in good taste, not sour and astringent beverage of Phyllanthus emblica can be obtained in carbohydrate content≤5g/100ml.
Wherein, in above-mentioned low sugar beverage of Phyllanthus emblica, the STEVIA REBAUDIANA water cooking liquid the preparation method comprises the following steps: taking dry stevioside leaf
Piece is that 1~2 ︰ 50~100 adds water by STEVIA REBAUDIANA and the weight ratio of water, 20~40min, yarn is decocted under the conditions of 90~100 DEG C
It is cooling after cloth filtering, it adjusts to pol 1.0~2.0, obtains STEVIA REBAUDIANA water cooking liquid.
For steady production, guarantee the consistency of product, boiling each time requires the pol of adjustment STEVIA REBAUDIANA water cooking liquid
It is 1.0~2.0.
Wherein, in above-mentioned low sugar beverage of Phyllanthus emblica, the Siraitia grosvenorii water cooking liquid the preparation method comprises the following steps: take dried fructus momordicae,
By hull cracking, it is that 1~2 ︰ 100~200 adds water by the weight ratio of Siraitia grosvenorii and water, decocts 20 under the conditions of 90~100 DEG C
~40min, it is cooling after filtered through gauze, it adjusts to pol 2.0~3.0, obtains Siraitia grosvenorii water cooking liquid.
For steady production, guarantee the consistency of product, boiling each time requires the pol of adjustment Siraitia grosvenorii water cooking liquid
It is 2.0~3.0.
Wherein, the method for the sugar addition are as follows: when pol is excessively high, water dilution is added；When pol is too low, heating evaporation.
The additive amount of STEVIA REBAUDIANA and Siraitia grosvenorii be not it is The more the better, due to Siraitia grosvenorii have natural taste of traditional Chinese medicine, addition
Excessive taste of traditional Chinese medicine is strong, influences the mouthfeel of beverage, therefore Siraitia grosvenorii additive amount 3~6%.Though STEVIA REBAUDIANA is without bad gas
Taste, but its sweet taste provided is more single, and the sweet taste in beverage, which is typically necessary composite sweetening, can be only achieved preferable mouthfeel, therefore
The additive amount 3~6% of STEVIA REBAUDIANA.
The invention is added to Siraitia grosvenorii and STEVIA REBAUDIANA in Sucus Phyllanthi, using both natural plants as
Sweetener reduces the glucides additive amounts such as sucrose.The also creative adding proportion for having adjusted both substances simultaneously, makes sugar
Degree and sweet taste perfectly merge, finally obtained pol is low, sweet taste be suitable for and without the beverage of Phyllanthus emblica of other miscellaneous tastes.
The present invention also provides a kind of preparation methods of above-mentioned low sugar beverage of Phyllanthus emblica, comprising the following steps:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is 1~2 ︰ 50~100 by STEVIA REBAUDIANA and the weight ratio of water
Water is added, 20~40min is decocted under the conditions of 90~100 DEG C, cooling after filtered through gauze is adjusted to pol 1.0~2.0, obtained
STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is 1~2 ︰ by the weight ratio of Siraitia grosvenorii and water by hull cracking
100~200 addition water, decoct 20~40min under the conditions of 90~100 DEG C, cooling after filtered through gauze, adjust to pol 2.0~
3.0, obtain Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 30~40%, sucrose 3~4%, glucose 0.3~1%, fruit glucose syrup by weight percentage
0.3~1%, STEVIA REBAUDIANA water cooking liquid 3~6%, Siraitia grosvenorii water cooking liquid 3~6% and water 50~60% weigh raw material, 90~100
Sterilize 5~10min at a temperature of DEG C, obtains low sugar beverage of Phyllanthus emblica.
The preparation method of above-mentioned low sugar beverage of Phyllanthus emblica is easy to operate, and equipment requirement is not high, and production cost is low, is suitable for pushing away
Extensively.
Explanation will be further explained to a specific embodiment of the invention by embodiment below, but do not indicated this
The protection scope of invention is limited in range described in embodiment.
Using the juice extractor of model 1.5T, power of motor: 4KW when emblic described in embodiment is squeezed the juice；Revolution speed of screw:
400rpm, filter screen aperture:
Remaining reagent is ordinary commercial products.
Embodiment 1 prepares low sugar beverage of Phyllanthus emblica of the invention
Specific step is as follows:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is that 1 ︰ 100 adds water by STEVIA REBAUDIANA and the weight ratio of water,
20min is decocted under the conditions of 90 DEG C, cooling after filtered through gauze adjusts to pol 1.0, obtains STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is 1 ︰ 200 by the weight ratio of Siraitia grosvenorii and water by hull cracking
Water is added, 20min is decocted under the conditions of 90 DEG C, cooling after filtered through gauze adjusts to pol 2.0, obtains Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 30%, white granulated sugar 3.0%, glucose 0.3%, fruit glucose syrup 0.3%, sweet tea by weight percentage
Leaf chrysanthemum water cooking liquid 3%, Siraitia grosvenorii water cooking liquid 3%, water 60.4% weigh Sucus Phyllanthi, white granulated sugar, glucose, fruit glucose syrup,
STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water, 90 DEG C at a temperature of sterilize 5min, obtain low sugar beverage of Phyllanthus emblica.
Embodiment 2 prepares low sugar beverage of Phyllanthus emblica of the invention
Specific step is as follows:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is that 1 ︰ 25 adds water by STEVIA REBAUDIANA and the weight ratio of water,
40min is decocted under the conditions of 100 DEG C, cooling after filtered through gauze adjusts to pol 2.0, obtains STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is that 1 ︰ 50 adds by the weight ratio of Siraitia grosvenorii and water by hull cracking
Add water, 40min is decocted under the conditions of 100 DEG C, cooling after filtered through gauze adjusts to pol 3.0, obtains Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 32%, white granulated sugar 3.4%, glucose 0.7%, fruit glucose syrup 0.7%, sweet tea by weight percentage
Leaf chrysanthemum water cooking liquid 3.6%, Siraitia grosvenorii water cooking liquid 3.6%, water 56% weigh Sucus Phyllanthi, white granulated sugar, glucose, fruit glucose
Slurry, STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water, 100 DEG C at a temperature of sterilize 10min, obtain low sugar beverage of Phyllanthus emblica.
Embodiment 3 prepares low sugar beverage of Phyllanthus emblica of the invention
Specific step is as follows:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is 15 ︰ 1000 addition by STEVIA REBAUDIANA and the weight ratio of water
Water, decocts 30min under the conditions of 90 DEG C, and cooling after filtered through gauze adjusts to pol 2.0, obtains STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is that 1 ︰ 75 adds by the weight ratio of Siraitia grosvenorii and water by hull cracking
Add water, 30min is decocted under the conditions of 100 DEG C, cooling after filtered through gauze adjusts to pol 3.0, obtains Siraitia grosvenorii water cooking liquid；
C, emblic 32%, white granulated sugar 4.0%, glucose 0.5%, fruit glucose syrup 0.5%, sweetleaf by weight percentage
Chrysanthemum water cooking liquid 6.5%, Siraitia grosvenorii water cooking liquid 6.5%, water 50% weigh Sucus Phyllanthi, white granulated sugar, glucose, fruit glucose syrup,
STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water, 100 DEG C at a temperature of sterilize 10min, obtain low sugar beverage of Phyllanthus emblica.
Comparative example 4 does not add STEVIA REBAUDIANA and prepares beverage of Phyllanthus emblica
Specific step is as follows:
A, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is that 1 ︰ 75 adds by the weight ratio of Siraitia grosvenorii and water by hull cracking
Add water, 30min is decocted under the conditions of 100 DEG C, cooling after filtered through gauze adjusts to pol 3.0, obtains Siraitia grosvenorii water cooking liquid；
B, Sucus Phyllanthi 31%, white granulated sugar 4.0%, glucose 1.5%, fruit glucose syrup 1.5%, sieve by weight percentage
Chinese fruit water cooking liquid 5.0%, water 57% weigh Sucus Phyllanthi, white granulated sugar, glucose, fruit glucose syrup, Siraitia grosvenorii water cooking liquid and water,
100 DEG C at a temperature of sterilize 5min, obtain low sugar beverage of Phyllanthus emblica.
Comparative example 5 does not add Siraitia grosvenorii and prepares beverage of Phyllanthus emblica
Specific step is as follows:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is 15 ︰ 1000 addition by STEVIA REBAUDIANA and the weight ratio of water
Water, decocts 30min under the conditions of 90 DEG C, and cooling after filtered through gauze adjusts to pol 2.0, obtains STEVIA REBAUDIANA water cooking liquid；
B, Sucus Phyllanthi 31%, white granulated sugar 4.0%, glucose 1.5%, fruit glucose syrup 1.5%, sweet tea by weight percentage
Leaf chrysanthemum water cooking liquid 5.0%, water 57% weigh Sucus Phyllanthi, white granulated sugar, glucose, fruit glucose syrup, STEVIA REBAUDIANA water cooking liquid and water,
100 DEG C at a temperature of sterilize 10min, obtain low sugar beverage of Phyllanthus emblica.
Comparative example 6 does not add STEVIA REBAUDIANA and Siraitia grosvenorii prepares beverage of Phyllanthus emblica
Specific step is as follows:
Sucus Phyllanthi 31%, white granulated sugar 4.0%, glucose 1.5%, fruit glucose syrup 1.5%, water by weight percentage
62% weighs Sucus Phyllanthi, white granulated sugar, glucose, fruit glucose syrup and water, 100 DEG C at a temperature of sterilize 10min, obtain remaining
Sweet sub- beverage.
Comparative example 7 does not add STEVIA REBAUDIANA and Siraitia grosvenorii prepares beverage of Phyllanthus emblica
Specific step is as follows:
Sucus Phyllanthi 31%, white granulated sugar 10.0%, glucose 1.2%, fruit glucose syrup 0.8%, water by weight percentage
57% weighs Sucus Phyllanthi, white granulated sugar, glucose, fruit glucose syrup and water, 100 DEG C at a temperature of sterilize 10min, obtain remaining
Sweet sub- beverage.
The beverage that embodiment and comparative example is prepared detects, detection project include in beverage carbohydrate contain
Amount, mouthfeel, tart flavour and astringent taste.
Carbohydrate content is measured according to the method in standard GB/T 28050~2011 in beverage.
Mouthfeel, tart flavour and astringent taste and time sweet situation are by evaluating member subjective appreciation, and subjective appreciation method is: by 20 this realities
Room member and 30 social personnel are tested, totally 50 composition evaluation groups, each 25 people of men and women, group member's health, no smoking,
The bad habits such as excessive drinking, have stronger resolving power and higher sensitivity to color.All samples are all made of three at random
Number encoder is judged at room temperature.It is gargled before subjective appreciation with warm water to keep oral cavity refreshing, it should not when being in a bad mood influences
It is evaluated.
Except carbohydrate content takes the weight (g) contained in every 100ml beverage to indicate outer, remaining index use it is excellent,
It is good, in, poor four standards judge, the corresponding Comment on Standard of each index is as shown in table 1 below.
The evaluation criterion table of the different indexs of table 1
| Mouthfeel | Tart flavour | Astringent taste | It returns sweet | |
| It is excellent | Sweet and sour taste, it is in good taste | Tart flavour is moderate | Without astringent taste | It returns for a good while sweet |
| It is good | There is obvious sour-sweet taste, it is good in taste | Tart flavour is denseer or thin | Slight astringent taste | It slightly returns sweet |
| In | Sour-sweet lightly seasoned, mouthfeel is general | Tart flavour is dense or very light | Astringent taste is heavier | It is sweet without returning |
| Difference | Anacidity sweet taste, poor taste | Tart flavour is heavy or without tart flavour | Astringent taste weight | It is sweet without returning |
Based on above-mentioned judgment criteria, the Analyses Methods for Sensory Evaluation Results of embodiment and comparative example as shown in the following table 2~table 6 shown in.
In addition to carbohydrate content, the standard that remaining index is all made of percentage (%) is evaluated.Such as: real in table 3
Applying the excellent ratio of example 1 is 62%, shows to have in 50 people 62% personnel that judge to think the beverage sweet and sour taste, in good taste.
Carbohydrate (monosaccharide, oligosaccharides and polysaccharide) content table in 2 different formulations of table and the beverage of method preparation
3 different formulations of table and the beverage mouthfeel of method preparation evaluate (%)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | Comparative example 7 | |
| It is excellent | 82 | 92 | 88 | 18 | 27 | 10 | 55 |
| It is good | 16 | 8 | 12 | 55 | 63 | 16 | 42 |
| In | 2 | 16 | 10 | 54 | 3 | ||
| Difference | 11 | 20 |
The beverage tart flavour evaluation of 4 different formulations of table and method preparation
The beverage astringent taste evaluation of 5 different formulations of table and method preparation
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | Comparative example 7 | |
| It is excellent | 88 | 98 | 90 | ||||
| It is good | 10 | 2 | 8 | 56 | 48 | 8 | 54 |
| In | 2 | 2 | 38 | 48 | 52 | 42 | |
| Difference | 6 | 4 | 40 | 4 |
6 different formulations of table and the beverage of method preparation return sweet evaluation
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | Comparative example 7 | |
| It is excellent | 96 | 98 | 94 | ||||
| It is good | 4 | 2 | 4 | 96 | 94 | ||
| In | 2 | 4 | 6 | 6 | 98 | ||
| Difference | 94 | 2 |
From above-mentioned experimental result: being added to the Siraitia grosvenorii of suitable proportion in the beverage of Phyllanthus emblica of Examples 1 to 3 simultaneously
Pol with STEVIA REBAUDIANA water cooking liquid, beverage of Phyllanthus emblica is suitable for the mouthfeel with sweet and sour taste.The emblic of Examples 1 to 3 production
Content≤5g of every 100ml beverage carbohydrate (monosaccharide, oligosaccharides and polysaccharide), belongs to low-sugar type beverage in beverage.Comparative example 4
~5 only add one of Siraitia grosvenorii or STEVIA REBAUDIANA, and the ratio appropriate for being added to the energy carbohydrate such as sucrose, mouthfeel is slightly worse, and
And the content > 5g of every 100ml beverage carbohydrate (monosaccharide, oligosaccharides and polysaccharide), it is not belonging to low-sugar type beverage.6 He of comparative example
Comparative example 7 all increases sweet taste using the energy carbohydrate such as sucrose, although sweet taste is promoted, it may have sour-sweet mouthfeel,
Return sweet property, remove adstringency etc. is poor, and mouthfeel is general.Also, comparative example 7 needs to increase sucrose to reach sour-sweet mouthfeel
The dosage of glucides is waited, the content of carbohydrate (monosaccharide, oligosaccharides and polysaccharide) needs to reach 12g in every 100ml beverage,
With good mouthfeel, so high pol not drink by diabetic.
It can be seen that beverage of Phyllanthus emblica sweet and sour taste of the invention, comfortable taste is returned sweet for a good while substantially without astringent taste；And
Pol is low, is suitable for that the crowd that drinks is more extensive, is suitable for promoting.
Claims (10)
1. low sugar beverage of Phyllanthus emblica, which is characterized in that composition includes: Sucus Phyllanthi 30~40%, sucrose by weight percentage
3~4%, glucose 0.3~1%, fruit glucose syrup 0.3~1%, STEVIA REBAUDIANA water cooking liquid 3~6%, Siraitia grosvenorii water cooking liquid 3~
6% and water 50~60%.
2. low sugar beverage of Phyllanthus emblica according to claim 1, which is characterized in that composition are as follows: by weight percentage, emblic
Sub- juice 32%, sucrose 3.4%, glucose 0.7%, fruit glucose syrup 0.7%, STEVIA REBAUDIANA water cooking liquid 3.6%, Siraitia grosvenorii water cooking liquid
3.6% and water 56%.
3. low sugar beverage of Phyllanthus emblica according to claim 1, it is characterised in that: the sucrose is white granulated sugar.
4. low sugar beverage of Phyllanthus emblica according to claim 1, it is characterised in that: the Sucus Phyllanthi is fresh fruit of fructus phyllanthi
The Normal juice squeezed.
5. low sugar beverage of Phyllanthus emblica according to claim 4, it is characterised in that: juice extractor revolving speed when squeezing is 300
~500rpm uses the screen to filtrate of 80~150 mesh after squeezing.
6. low sugar beverage of Phyllanthus emblica according to claim 1, it is characterised in that: the fruit glucose syrup is fructose content
42~90% fruit glucose syrup.
7. low sugar beverage of Phyllanthus emblica according to claim 1, it is characterised in that: the preparation side of the STEVIA REBAUDIANA water cooking liquid
Method are as follows: take dry STEVIA REBAUDIANA blade, be that 1~2 ︰ 50~100 adds water by STEVIA REBAUDIANA and the weight ratio of water, in 90~100 DEG C of conditions
20~40min of lower decoction, it is cooling after filtered through gauze, it adjusts to pol 1.0~2.0, obtains STEVIA REBAUDIANA water cooking liquid.
8. low sugar beverage of Phyllanthus emblica according to claim 1, it is characterised in that: the preparation side of the Siraitia grosvenorii water cooking liquid
Method are as follows: dried fructus momordicae is taken, is that 1~2 ︰ 100~200 adds water by the weight ratio of Siraitia grosvenorii and water by hull cracking, 90~
20~40min is decocted under the conditions of 100 DEG C, cooling after filtered through gauze adjusts to pol 2.0~3.0, obtains Siraitia grosvenorii water cooking liquid.
9. low sugar beverage of Phyllanthus emblica according to claim 7 or 8, it is characterised in that: the method for the sugar addition are as follows: sugar
When spending high, water dilution is added；When pol is too low, heating evaporation.
10. the preparation method of low sugar beverage of Phyllanthus emblica according to any one of claims 1 to 9, which is characterized in that including following step
It is rapid:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is 1~2 ︰ 50~100 addition by STEVIA REBAUDIANA and the weight ratio of water
Water, decocts 20~40min under the conditions of 90~100 DEG C, and cooling after filtered through gauze adjusts to pol 1.0~2.0, obtains sweetleaf
Chrysanthemum water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Take dried fructus momordicae, by hull cracking, by the weight ratio of Siraitia grosvenorii and water be 1~2 ︰ 100~
200 addition water, decoct 20~40min under the conditions of 90~100 DEG C, and cooling after filtered through gauze is adjusted to pol 2.0~3.0, obtained
To Siraitia grosvenorii water cooking liquid；
C, by weight percentage Sucus Phyllanthi 30~40%, sucrose 3~4%, glucose 0.3~1%, fruit glucose syrup 0.3~
1%, STEVIA REBAUDIANA water cooking liquid 3~6%, Siraitia grosvenorii water cooking liquid 3~6% and water 50~60% weigh raw material, in 90~100 DEG C of temperature
Lower 5~the 10min that sterilizes of degree, obtains low sugar beverage of Phyllanthus emblica.
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