Diet drink and preparing method thereof

Abstract

The invention provides a diet drink which has the following components by weight percentage: 5-10 wt% of rehmannia glutinosa and red jujubes leach liquor, 4-6 wt% of white granulated sugar, 2-4 wt% of pentahydroxypentane, 0.04 -0.08 wt% of citric acid and the rest of purified water, wherein the rehmannia glutinosa and red jujubes leach liquor is prepared from 16-35 wt% of rehmannia glutinosa and 65-84 wt% of red jujubes. The invention also provides a method of preparing the diet drink. The diet drink prepared in the invention does not contain synthetic food additives, and the preparation method can reduce damage to active ingredient of Chinese medicinal crops and can cover bad taste of the rehmannia glutinosa.

Description

technical field [0001] The invention relates to the field of food and beverages, in particular to a low-sugar beverage and a preparation method thereof. [0002] Background technique [0003] Jujube is a medicinal and edible plant approved by the Ministry of Health of my country, belonging to the perennial Rhamnaceae. Jujube is sweet, warm and non-toxic. It is not only a common food, but also a commonly used household nutritional supplement. It is not only extremely rich in nutrients, but also has the functions of nourishing qi and blood, benefiting the spleen and stomach, opening up nine orifices, and hundreds of medicines, moisturizing and beautifying, prolonging life and strengthening health. The effect of health care. [0004] Rehmannia glutinosa is a processed product of Rehmannia glutinosa, a plant of the family Scrophulariaceae. It has the functions of nourishing yin and blood, nourishing essence and filling marrow. It is a traditional Chinese medicinal material th...

AI Technical Summary

Problems solved by technology

In addition, the existing blood-enhancing beverage technology still has the problem of not being able to effectively prevent the loss of the active ingredients of the beverage, which makes the beverage very prone to the destruction of nutrients and the loss of aroma and flavor during the heating and storage process.

In addition, the existing blood-enhancing beverages generally contain artificially synthesized food additives, which do not meet the current green and pollution-free consumer demand

[0009] 2) Insufficiency of the existing Yixuebao low-sugar beverage preparation method

[0010] The deficiencies of the existing Yixuebao low-sugar beverage preparation method are: firstly, the raw materials of Shudi jujube are boiled or decocted at a higher temperature by ordinary technology, so that the color of the Shudi jujube extract is deep and dark, and some ingredients in it are It is destroyed by high temperature, which affects the quality of the finished beverage; secondly, the raw materials are crushed and then leached, which is not conducive to coarse filtration, because the debris of rehmannia jujube will block the filter during the coarse filtration

Due to factors such as the adsorption and coagulation aid of the clarifying agent, the former clarification method causes the extract of rehmannia jujube to lose some active ingredients; the disadvantage of the latter clarification method is that the filter medium is easily blocked during the fine filtration process. As a result, the service life of the filter material is short and the filtration cost is high.