Low-sugar zero-fat salad juice and preparation method thereof

A technology of licorice water, applied in the field of low-sugar and zero-fat salad juice and its preparation, can solve the problems of increased hypertension, cardiovascular disease risk, high coefficient of oil and sugar, unreasonable dietary structure, etc., and achieves a simple and easy extraction method. Operation, softening sourness, enhancing the effect of the inherent taste of soy sauce

Pending Publication Date: 2021-11-16
广州市凯虹香精香料有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the salad juice commonly used in making "light food" is usually a high-fat and high-sugar food. The fat content of traditional salad juice is about 40%, which is not conducive to human health
[0003] Due to the high coefficient of fat and sugar used in traditional salad juice, the diet structure is unreasonable, long-term consumption of large amounts may cause hyperlipidemia and obesity, and increase the risk of high blood pressure and cardiovascular disease

Method used

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  • Low-sugar zero-fat salad juice and preparation method thereof
  • Low-sugar zero-fat salad juice and preparation method thereof
  • Low-sugar zero-fat salad juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] This embodiment provides a low-sugar and zero-fat salad juice 1, which consists of the following raw materials in parts by weight: 33.983 parts of water, 30 parts of 2.5% licorice water, 1.5 parts of table salt, 16 parts of rice vinegar, and 0.5 parts of yeast extract , 15.5 parts of soy sauce, 0.2 parts of xanthan gum, 0.3 parts of shiitake mushroom extract, 0.22 parts of ginger powder, 0.3 parts of onion powder, 1 part of sesame, 0.08 parts of potassium sorbate, 0.01 parts of mustard oil, disodium edetate 0.007 parts and 0.1 parts of acetylated distarch adipate.

[0050] The preparation method of this low-sugar zero-fat salad juice 1 comprises the following steps:

[0051] (1) Preparation of 2.5% licorice water: take licorice roots and stems and pulverize them in a pulverizer, pass through a 20-mesh sieve to obtain licorice coarse powder for later use, weigh licorice coarse powder and water in a mass ratio of 2.5:100, and take the above-mentioned licorice coarse powde...

Embodiment 2

[0059] This embodiment provides a low-sugar zero-fat salad juice 2, which consists of the following raw materials in parts by weight: 23.51 parts of water, 40 parts of 2.5% licorice water, 3 parts of table salt, 19 parts of rice vinegar, and 0.5 parts of yeast extract , 11.5 parts of soy sauce, 0.2 parts of xanthan gum, 0.3 parts of shiitake mushroom extract, 0.3 parts of ginger powder, 0.4 parts of onion powder, 0.8 parts of sesame, 0.08 parts of potassium sorbate, 0.003 parts of mustard oil, disodium edetate 0.007 parts and 0.4 parts of acetylated distarch adipate.

[0060] The specific steps of the preparation method of the low-sugar and zero-fat salad juice 2 are the same as those in Example 1.

Embodiment 3

[0062] This embodiment provides a low-sugar zero-fat salad juice 3, which consists of the following raw materials in parts by weight: 31.107 parts of water, 33 parts of 2.5% licorice water, 2 parts of table salt, 19 parts of rice vinegar, and 0.6 parts of yeast extract , 11.5 parts of soy sauce, 0.2 parts of xanthan gum, 0.4 parts of shiitake mushroom extract, 0.3 parts of ginger powder, 0.4 parts of onion powder, 1 part of sesame, 0.08 parts of potassium sorbate, 0.006 parts of mustard oil, disodium edetate 0.007 parts and 0.4 parts of acetylated distarch adipate.

[0063] The specific steps of the preparation method of the low-sugar zero-fat salad juice 3 are the same as those in Example 1.

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Abstract

The invention discloses low-sugar and zero-fat salad juice and a preparation method thereof. The low-sugar zero-fat salad juice is prepared from the following components in parts by weight: 18.1 to 38.81 parts of water, 30 to 40 parts of liquorice water with the concentration of more than or equal to 1 percent, 1.5 to 3 parts of table salt, 16 to 19 parts of rice vinegar, 0.5 to 0.6 part of yeast extract, 11 to 16 parts of soy sauce, 0.2 to 0.3 part of xanthan gum, 0.3 to 0.4 part of Shiitake extract, 0.2 to 0.3 part of ginger powder, 0.2 to 0.4 part of onion powder, 0.8 to 1.2 parts of sesame, 0.08 to 0.083 part of potassium sorbate, 0.003 to 0.01 part of mustard oil, 0.007 part of disodium ethylene diamine tetraacetate and 0.4 to 0.6 part of acetylated distarch adipate. The low-sugar zero-fat salad juice disclosed by the invention meets the requirements of low sugar and no fat, is stable in state, does not contain other peculiar smells and foreign matters, and tastes soft and fresh. Correspondingly, the preparation method is relatively simple to operate and convenient to implement.

Description

technical field [0001] The invention relates to the technical field of salad juice preparation, in particular to a low-sugar and zero-fat salad juice and a preparation method thereof. Background technique [0002] At present, with the continuous improvement of people's living standards in our country, the prevalence of diet-related chronic non-communicable diseases is also increasing year by year. According to the "White Paper on Light Food Consumption Behavior of Chinese People in 2020" released by the Chinese Nutrition Society, more and more people choose light food for weight loss and other health purposes. Among the surveyed population, 94.9% consume light food at least once a week, and 55.7% consume light food 2 to 4 times a week. General employees of enterprises, students, and people with a bachelor’s degree account for the most light food consumers. However, the salad juice commonly used in making "light food" is usually a high-fat and high-sugar food. The fat conten...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00A23V2250/21A23V2250/218A23V2250/5086A23V2250/208Y02A40/90
Inventor 黄怡卿甘靖蔡贤坤
Owner 广州市凯虹香精香料有限公司
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