Theanine-enriched low-sugar beverage and preparation method thereof

Abstract

The invention relates to a theanine-enriched low-sugar beverage. The low-sugar beverage comprises the following components (by weight percent): 1.5%-3.0% of erythritol, 2.0%-3.0% of fructose syrup, and 0.2%-0.3% of citric acid, 0.1%-0.2% of sodium citrate, 0.002%-0.01% of stevioside, 0.005%- 0.01% of sucralose, 0.005%-0.01% of L-theanine, 0.7%-1.1% of additives and the balance water; and the additives include one or more of edible essence, edible pigment and a flavoring agent. The low-sugar beverage with high content of theanine produced by the invention meets the needs of consumers, and tastes fresh, sweet, cool and is full of flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-sugar drink rich in theanine and a preparation method thereof. Background technique [0002] Tea is rich in theanine, which is a unique amino acid in tea and an important taste substance. The composition characteristics of theanine in tea directly affect the freshness and mellowness of tea, and it has various physiological functions such as lowering blood pressure, anti-fatigue, anti-tumor, and sedation, and is widely used in medical and health fields. Studies have proved that the effects of L-theanine include: improving learning and memory, improving immunity, lowering blood pressure and calming the nerves. In the prior art, there are beverages, foods and health products developed using the above-mentioned effects of L-theanine. But there is bad local flavor, and the shortcoming that astringent taste is too heavy causes bad mouthfeel. Although sucrose...

AI Technical Summary

Problems solved by technology

Studies have proved that the effects of L-theanine include: improving learning and memory, improving immunity, lowering blood pressure and calming the nerves. In the prior art, there are beverages, foods and health products developed using the above-mentioned effects of L-theanine. However, there are disadvantages of poor flavor and excessive astringency leading to bad taste

Although sucrose or synthetic sugar can improve the astringency to a certain extent, excessive sugar is added to cover up the bad taste of L-theanine, but daily intake of sucrose or synthetic sugar will cause great harm to health

Studies have shown that sucrose and fructose can reduce insulin sensitivity and have a potential correlation with hypertriglyceridemia; similarly, sodium glutamate also has a certain degree of astringent taste removal effect, but excessive intake has a negative effect on The human body can also have adverse effects, such as interfering with the normal function of the nervous system, etc.

However, the relevant application of L-theanine in low-sugar beverages remains to be developed.

[0003] CN108936119A discloses a method for preparing a low-sugar emblica dried fruit beverage, by using sucrose, glucose, high fructose syrup, stevia rebaudiana boiled liquid, Luo Han Guo boiled liquid to reduce the astringency of emblica boiled liquid, while providing sweetness, However, this method for removing astringency is poor in stability and has many limitations, and its effect in removing astringency caused by tea polyphenols or chlorogenic acid is not ideal; the document with the application number CN202010068878.4 discloses A natural compound composition and its preparation and application. The natural compound composition is composed of the following raw materials in weight ratio: 4-5 parts of mogroside V, 4-6 parts of tea theanine, 20-20 parts of inulin 28 parts and 56-68 parts of erythritol. The natural compound composition in this application can significantly reduce the astringency of astringent polyphenol drinks such as high-content tea polyphenols or chlorogenic acid, but the taste of the compound is relatively Single, does not meet the needs of consumers

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