Low-sugar fructus phyllanthi dried fruit beverage and preparation method thereof

A technology of emblica and dried fruit, which is applied in the direction of sugar-containing food ingredients, food ingredients containing natural extracts, and food ingredients as taste improvers. It can solve the problems of high sugar content, high energy, and unsuitable drinking for diabetics. achieve good taste

Inactive Publication Date: 2018-12-07
凉山州晟森生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is: in the existing method, energy sugar such as honey or sucrose needs to be

Method used

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  • Low-sugar fructus phyllanthi dried fruit beverage and preparation method thereof
  • Low-sugar fructus phyllanthi dried fruit beverage and preparation method thereof
  • Low-sugar fructus phyllanthi dried fruit beverage and preparation method thereof

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preparation example Construction

[0043] The present invention also provides a method for preparing the above-mentioned low-sugar emblica dried fruit drink, comprising the following steps:

[0044] a. Prepare emblica boiled liquid; take dried emblica fruit, add water according to the weight ratio of emblica dried fruit to water at 1-2: 100-200, decoct at 90-100°C for 20-40min, filter with gauze Cool to obtain emblica boiled liquid.

[0045] b. Prepare stevia boiled liquid; take dry stevia leaves, add water according to the weight ratio of stevia and water as 1-2: 50-100, decoct at 90-100°C for 20-40min, filter with gauze Cool and adjust to 1.0-2.0 sugar content to obtain stevia boiled liquid;

[0046] c. Prepare Luo Han Guo boiled liquid; take dried Luo Han Guo, break the shell, add water according to the weight ratio of Luo Han Guo to water: 1-2: 100-200, decoct at 90-100°C for 20-40 minutes, filter with gauze After cooling, adjust the sugar content to 2.0-3.0 to obtain Luo Han Guo boiled liquid;

[0047] ...

Embodiment 1

[0052] Embodiment 1 prepares low-sugar emblica dried fruit drink of the present invention

[0053] Specific steps are as follows:

[0054] a. Prepare emblica boiled liquid; take dried emblica emblica, add water according to the weight ratio of emblica emblica dried fruit to water at 1:200, decoct at 90°C for 20 minutes, filter through gauze and cool to obtain emblica emblica boiled liquid ;

[0055] b. Prepare stevia boiled liquid; take dry stevia leaves, add water according to the weight ratio of stevia and water as 1:100, decoct at 90°C for 20min, filter through gauze and cool, adjust to sugar content of 1.0 to obtain Stevia boiled liquid;

[0056] c. Prepare Luo Han Guo boiled liquid; take dried Luo Han Guo, break the shell, add water according to the weight ratio of Luo Han Guo and water as 1:200, decoct at 90°C for 20 minutes, filter through gauze and cool, adjust to sugar content 2.0, obtain Luo Han Guo poached liquid;

[0057] d. Weigh emblica boiled liquid 31%, whi...

Embodiment 2

[0058] Embodiment 2 prepares low-sugar emblica dried fruit drink of the present invention

[0059] Specific steps are as follows:

[0060] a. Prepare emblica boiled liquid; take dried emblica fruit, add water according to the weight ratio of emblica dried fruit to water as 1:50, decoct at 100°C for 40 minutes, filter through gauze and cool to obtain emblical boiled liquid ;

[0061] b. Prepare stevia boiled liquid; take dry stevia leaves, add water according to the weight ratio of stevia and water as 1:25, decoct at 100°C for 40min, filter through gauze and cool, adjust to sugar content 2.0 to obtain Stevia boiled liquid;

[0062] c. Prepare Luo Han Guo boiled liquid; take dried Luo Han Guo, break the shell, add water according to the weight ratio of Luo Han Guo and water of 1:50, decoct at 100°C for 40 minutes, filter through gauze and cool, and adjust to a sugar content of 3.0, obtain Luo Han Guo poached liquid;

[0063] d. Weigh emblica boiled liquid 32%, white granulat...

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Abstract

The invention belongs to the technical field of beverage, and particularly relates to low-sugar fructus phyllanthi dried fruit beverage and a preparation method thereof. When the beverage is made by adopting fructus phyllanthi in an existing method, a large quantity of energy sugars such as mel or sucrose are needed to be added so as to eliminate bitterness, and thus, the sugar content is high andenergy is high; and in order to solve the problems, the invention provides the low-sugar fructus phyllanthi dried fruit beverage. The low-sugar fructus phyllanthi dried fruit beverage is prepared from the following components in percentage by weight: 30 percent to 40 percent of fructus phyllanthi water-boiling liquid, 0.5 percent to 2 percent of sucrose, 0.3 percent to 1 percent of glucose, 0.3 percent to 1 percent of glucose syrup, 2 percent to 5 percent of sweet stevia water-boiling liquid, 2 percent to 5 percent of grosvenor momordica water-boiling liquid and 50 percent to 60 percent of water. The invention also provides a preparation method of the beverage. According to the method disclosed by the invention, fructus phyllanthi dried fruits are made into water-boiling liquid, natural sweetening agents such as grosvenor momordica and sweet stevia are added to provide a sweet taste, the addition amount of the energy sugars such as the sucrose is reduced, the sweet taste is provided,and the energy is reduced. The beverage provided by the invention has the advantages of suitable mouthfeel, sweet and delicious taste, no bitterness and low energy, and is particularly suitable for diabetics to be drunk.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, and in particular relates to a low-sugar emblica dried fruit beverage and a preparation method thereof. Background technique [0002] Emblica (Phyllanthus emblica Linn.), also known as olive, emblica, oil licorice, Anmole, Yunnan olive, tamarind, etc., belongs to Euphorbiaceae, Phyllanthus genus woody plants. [0003] The fruit of Emlical emblica tastes sour and astringent at first, but becomes sweet after a long time, hence the name "Emblica emblica". The fruit of emblica has a sour and slightly astringent taste, clears heat and cools blood, promotes digestion and invigorates the spleen, promotes body fluids and quenches thirst, and has certain medicinal value. Its fruit is rich in nutrition, contains vitamins such as Vc and Vpp, minerals such as organic selenium (Se), magnesium (Mg), as well as organic acids, superoxide dismutase (SOD), tannins, various amino acids, etc., and has ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L33/105
CPCA23L2/02A23L2/60A23V2002/00A23L33/105A23V2200/314A23V2200/14A23V2250/21A23V2250/254A23V2250/262A23V2250/628A23V2250/61A23V2250/606
Inventor 蔡光泽杨培富袁昌益舒川海
Owner 凉山州晟森生物科技有限公司
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