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

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 ...

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 added when preparing beverages by using emblica, which has high sugar content and high energy, and is not suitable for diabetics to drink, etc.

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