Lecithin drink and manufacturing method thereof

Abstract

The invention provides a lecithin drink and manufacturing method thereof. The lecithin drink is composed of one percent to 15 percent of granulated sugar, 0.1 percent to three percent of lecithin, 0.3 percent to three percent of stabilizers, 0.1 percent to one percent of oligosaccharide, 0.01 percent to 0.3 percent of organic acid, 0.005 percent to 0.015 percent of carotene and 85 percent to 90 percent of water. The stability and efficiency of the lecithin in the drink are achieved, and the produced lecithin drink has the functions of reducing blood fat, regulating the blood sugar level, improving memory, adjusting the intestinal tract and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a lecithin beverage and a manufacturing method thereof. Background technique [0002] Lecithin is a natural substance with important physiological functions and emulsifying properties, which is widely distributed in animals and plants, especially in egg yolk and soybean. Soy lecithin has the functions of lowering cholesterol, increasing serum choline level, lowering blood sugar, lowering blood pressure, inhibiting liver fibrosis and cirrhosis caused by ethanol, promoting the disintegration of collagen and enhancing brain memory. It has gained extensive attention in the fields of medicine and food. [0003] Lecithin products are mostly sold in the market in the form of oily capsules and powdery granules, and their taking and efficacy are limited. There are also reports on the manufacture of lecithin beverages in China (Liu Liying et al., Development of Soybea...

AI Technical Summary

Problems solved by technology

[0003] Lecithin products are mostly sold in the market in the form of oily capsules and powder granules, and their intake and efficacy are limited

There are also reports on the manufacture of lecithin beverages in China (Liu Liying et al., Development of Soybean Lecithin Oral Liquid, Food Processing, 2002; Zhu Xiuling et al., Development of a Special Functional Drink for College Students, Food Research and Development, 2005), but there are obvious differences in the manufacturing process. First, the stability of the beverage is not resolved, and precipitation is often formed; second, the decomposition of lecithin is caused by the high temperature and high pressure in the processing process.

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