Arabinose beverage
A technology of arabinose and beverages, applied in the field of L-arabinose beverages, which can solve problems such as high sugar, discomfort, and high fever, and achieve the effects of inhibiting damage, enhancing shelf life, and inhibiting absorption
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Embodiment 1
[0012] L-arabinose mango drink, the content of each component in the formula is: 67g of sucrose, 3g of L-arabinose, 110g of low-fat yogurt, 340g of fresh milk, 250g of mango pulp, 90g of whole small cherries, and 140g of mineral water. Cut the mango flesh into small pieces, put it in a juicer, then pour mineral water and milk, stir evenly, pour it into a cup, add cane sugar, L-arabinose, low-fat yogurt, and continue to stir until a smooth paste , Take the washed whole small cherries and evenly decorate them in the cup to form an L-arabinose mango drink.
Embodiment 2
[0014] L-arabinose strawberry beverage, the content of each component in the formula is: 75g of sucrose, 15g of L-arabinose, 540g of fresh milk, 240g of strawberry, 45g of lemon juice, 25g of whole fresh grapes, and 60g of mineral water. Wash the strawberries, cut them into small pieces, put them in the juicer, then pour milk and lemon juice, stir evenly, add cane sugar and L-arabinose, continue to stir until evenly paste, pour it into the cup, take The washed fresh grapes are peeled and placed in a cup to form an L-arabinose strawberry drink.
Embodiment 3
[0016] L-arabinose orange beverage, the content of each component in the formula is: 35g of sucrose, 15g of L-arabinose, 500g of skimmed milk, 290g of orange, 40g of banana, 20g of kiwi fruit, and 100g of mineral water. Wash the oranges and peel them, cut them into small pieces, put them in the juicer, cut the bananas into small pieces, put them in the juicer, then pour milk in, mix well, add cane sugar and L-arabinose, and continue stirring , Pour it into the cup, take a small spoonful of fresh cream, pour it evenly into the cup, take the washed kiwi diced, and decorate it in the cup to form an L-arabinose orange drink.
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