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Preparation method of weight-reducing beverage

A beverage and a preparation process technology, applied in the field of slimming beverage preparation, can solve the problems of time-consuming, browning, and low cost-effectiveness of beverage preparation, and achieve the effects of reducing sucrose content, reducing sucrose content, and achieving significant weight loss effect.

Inactive Publication Date: 2016-10-12
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Lotus leaves are prone to browning due to oxidation during the extraction process, and the extract has a strong bitter taste, traditional single antioxidants, and single physical, chemical and biological debittering methods, such as adsorption method, membrane technology Debittering, adding new diomin or enzymatic method, the process is cumbersome, time-consuming, low cost performance for beverage preparation, so it is not suitable for large-scale application

Method used

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  • Preparation method of weight-reducing beverage
  • Preparation method of weight-reducing beverage
  • Preparation method of weight-reducing beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1

[0022] A preparation method for a diet beverage, comprising the following steps:

[0023] A. get the lotus leaf and solvent that the weight ratio is 1:25, then add the composite green protection agent of 0.3% solvent weight, the composite green protection agent is baking soda, gluconolactone and sodium ascorbate; After the green agent is mixed, control the temperature and extract at 78°C for 17 minutes;

[0024] B. Add 0.2% dextrin to the above extract, control the extraction at a temperature of 42°C for 55 minutes, and keep stirring at the same time to make lotus leaf juice; the content of added dextrin is calculated by the weight of the extract; blend When adding the mixed juice of licorice and fetal chrysanthemum, the weight ratio is controlled to be lotus leaf juice: mixed juice = 1:2.5; add sucrose and honey, stir evenly to make lotus leaf weight loss drink;

Embodiment 2

[0026] A preparation method for a diet beverage, comprising the following steps:

[0027] A. get the lotus leaf and solvent that weight ratio is 55, then add the composite green protection agent of 0.4% solvent weight, composite green protection agent is baking soda, gluconolactone and sodium ascorbate; Lotus leaf, solvent and composite green protection agent After mixing, control the temperature and extract at 82°C for 23 minutes;

[0028] B. Add 0.4% dextrin to the above extract, control the extraction at a temperature of 46°C for 65 minutes, and stir continuously at the same time to make lotus leaf juice; the content of dextrin added is calculated by the weight of the extract; When adding the mixed juice of licorice and fetal chrysanthemum, control the weight ratio as lotus leaf juice: mixed juice = 1:3; add sucrose and honey, stir evenly to make lotus leaf weight loss drink;

[0029] In step A, the compound green protection agent is 0.1% of baking soda, 0.2% of gluconolac...

Embodiment 3

[0032] A preparation method for a diet beverage, comprising the following steps:

[0033] A. get the lotus leaf and the solvent that the weight ratio is 1:40, then add the compound green protection agent of 0.35% solvent weight, the compound green protection agent is baking soda, gluconolactone and sodium ascorbate; After the green agent is mixed, control the temperature and extract at 80°C for 20 minutes;

[0034] B. Add 0.3% dextrin to the above extract, control the extraction at a temperature of 45°C for 60 minutes, and keep stirring at the same time to make lotus leaf juice; the content of the added dextrin is calculated by the weight of the extract; When adding the mixed juice of licorice and fetal chrysanthemum, the weight ratio is controlled to be lotus leaf juice: mixed juice = 1:2.5-3; add sucrose and honey, stir evenly to make lotus leaf weight loss drink;

[0035] In step A, the compound green protection agent is 0.1% of baking soda, 0.2% of gluconolactone and 0.05...

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Abstract

The invention relates to a processing method of a functional beverage and discloses a preparation method of a weight-reducing beverage. The preparation method comprises steps as follows: A, lotus leaves and a solvent in a weight ratio being 1:(25-55) are taken, a composite green-protecting agent accounting for 0.3%-0.4% of the solvent by weight is added, and the composite green-protecting agent comprises components of sodium bicarbonate, glucolactone and sodium ascorbate, and the lotus leaves, the solvent and the composite green-protecting agent are mixed and then are extracted for 17-23 min at the temperature of 78-82 DEG C; B, 0.2%-0.4% of dextrin is added to an extract liquid obtained in the step A, a mixture is extracted for 55-65 min at the temperature of 42-46 DEG C, meanwhile, the mixture is stirred continuously, and lotus leaf juice is prepared; the adding amount of the dextrin is calculated according to the weight of the extract liquid; liquorice and chrysanthemum bud mixed juice is added during blending; sucrose and honey are added and stirred uniformly, and the lotus leaf weight-reducing beverage is prepared. According to the method, the lotus leaf extract liquid is effectively prevented from browning, special bitter taste of the lotus leaf juice is reduced to a certain degree, and finally, the lotus leaf weight-reducing beverage with excellent sensory indexes, physical and chemical indexes and hygienic indexes is prepared through blending.

Description

technical field [0001] The invention relates to a functional beverage processing method, in particular to a preparation method of a diet beverage. Background technique [0002] Lotus leaf is a raw material with a wide range of sources and low price. Lotus leaf is rich in various functional factors, such as alkaloids, non-volatile organic acids, flavonoids and volatile oils, etc. , antibacterial and weight loss effects, and the lotus leaf contains a variety of aroma components and flavor substances, so the development of lotus leaf beverage has unique health care value and application significance. [0003] Lotus leaves are prone to browning due to oxidation during the extraction process, and the extract has a strong bitter taste, traditional single antioxidants, and single physical, chemical and biological debittering methods, such as adsorption method, membrane technology Debittering, adding new diomin or enzymatic method, the process is cumbersome and time-consuming, and ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L5/41A23L33/105
CPCA23L2/38A23L2/52A23V2002/00A23V2200/048A23V2200/16A23V2200/332A23V2250/21A23V2250/5114A23V2250/628
Inventor 蒋益虹黄旭东熊义勤晁鲁平倪佳丹
Owner ZHEJIANG UNIV
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