Sucrose-free sweetener-free plant beverage and preparation method thereof

Abstract

The preparation method comprises the following steps: on the basis of momordica grosvenori and liquorice, adding one or more of the following raw materials in parts by weight: selfheal, dried ginger, galangal, kudzuvine root, hovenia dulcis thunb, dandelion, sophora flower bud, mulberry leaf, chrysanthemum and the like, and mixing and extracting. Comprising the following raw materials in parts by weight: 7-20 parts of momordica grosvenori, 3-10 parts of liquorice, 5-17 parts of selfheal, 5-10 parts of dried ginger, 5-10 parts of galangal, 5-17 parts of kudzuvine root, 5-17 parts of hovenia dulcis thunb, 6-20 parts of dandelion, 6-20 parts of sophora flower bud, 4-15 parts of mulberry leaf, 4-15 parts of chrysanthemum and 800-1500 parts of RO water. One or more of selfheal, dried ginger, galangal, kudzuvine root, hovenia dulcis thunb, dandelion, sophora flower bud, mulberry leaf, chrysanthemum and the like are added into momordica grosvenori and liquorice, and screening, cleaning, extraction, filtration, sterilization and filling are performed to obtain the beverage. The composition is reasonable in design, standard in compatibility, scientific in production process and convenient for industrial production. The obtained beverage is free of cane sugar and sweetening agents, conforms to the healthy diet concept, and is particularly suitable for people with high blood sugar to drink.

Description

Technical Field

[0001] The present invention relates to the technical field of beverages, in particular to a sucrose-free and sweetener-free plant beverage and a preparation method thereof. Background Art

[0002] As living standards have improved, people's sugar intake has increased. This is especially true of beverages, which often contain excessive amounts of sucrose and sweeteners to enhance their taste. Long-term, excessive intake of sucrose and sweeteners can lead to various health problems in both adults and children. These include tooth decay, obesity, blood sugar imbalances, and an increased risk of cardiovascular disease, leading to diabetes, heart disease, and stroke. Sugar can also weaken the immune system, reducing the body's defenses.

[0003] Luo Han Guo contains mogrosides IV, V, and VI. Among them, mogroside V is extremely sweet, 300 times sweeter than sucrose, and has zero calories. It has the effects of clearing heat, moistening the lungs, relieving cough, and moistening the intestines and promoting bowel movements. It has preventive and therapeutic effects on obesity, constipation, and diabetes.

[0004] Licorice contains glycyrrhizic acid, which is about 200 times sweeter than sucrose. It has low calories and a strong special licorice aroma. It has health care, detoxification, liver protection, anti-inflammatory, and flavor enhancement effects. It is an ideal pure natural sweetener.

[0005] The combination of monk fruit and licorice is safe and non-toxic and has strong medical and health benefits. It is an ideal sweetening ingredient for patients with hypertension, obesity, diabetes, and heart disease. Summary of the Invention

[0006] In order to solve the existing technical problems, the present invention provides a sucrose-free and sweetener-free plant beverage and a preparation method thereof.

[0007] In order to solve the above technical problems, the technical solution provided by the present invention is a sucrose-free and sweetener-free plant beverage and a preparation method thereof, comprising the following raw materials in parts by weight: 7-20 parts of momordica grosvenori, 3-10 parts of licorice, and adding one or more of the following raw materials in parts by weight: 5-17 parts of selfheal, 5-10 parts of dried ginger, 5-10 parts of galangal, 5-17 parts of kudzu root, 5-17 parts of hovenia dulcis, 6-20 parts of dandelion, 6-20 parts of sophora japonica seeds, 4-15 parts of mulberry leaves, 4-15 parts of chrysanthemum, and 800-1500 parts of RO water.

[0008] Furthermore, the invention comprises the following raw materials in parts by weight: 7-20 parts of Momordica grosvenori, 3-10 parts of Licorice, 5-17 parts of Prunella Vulgaris, and 800-1500 parts of RO water.

[0009] Furthermore, the invention comprises the following raw materials in parts by weight: 7-20 parts of Momordica grosvenori, 3-10 parts of licorice, 5-10 parts of dried ginger, 5-10 parts of galangal, and 800-1500 parts of RO water.

[0010] Furthermore, the invention comprises the following raw materials in parts by weight: 7-20 parts of Momordica grosvenori, 3-10 parts of Licorice, 5-17 parts of Puerariae Radix, 5-17 parts of Hovenia dulcis Fruit, 5-17 parts of Prunella Vulgaris, and 800-1500 parts of RO water.

[0011] Furthermore, the invention comprises the following raw materials in parts by weight: 7-20 parts of Momordica grosvenori, 3-10 parts of Licorice, 5-17 parts of Puerariae, 6-20 parts of Dandelion, 5-17 parts of Prunella Vulgaris, and 800-1500 parts of RO water.

[0012] Furthermore, the invention comprises the following raw materials in parts by weight: 7-20 parts of Momordica grosvenori, 3-10 parts of licorice, 5-17 parts of Prunella vulgaris, 6-20 parts of Sophora japonica seeds, and 800-1500 parts of RO water.

[0013] Furthermore, the invention comprises the following raw materials in parts by weight: 7-20 parts of Momordica grosvenori, 3-10 parts of licorice, 5-17 parts of Prunella vulgaris, 4-15 parts of mulberry leaves, 4-15 parts of chrysanthemums, and 800-1500 parts of RO water.

[0014] A sucrose-free and sweetener-free plant beverage and a preparation method thereof, comprising the following steps: Step 1: taking Momordica grosvenori and licorice respectively by weight, adding one or more of the raw materials such as Prunella vulgaris, dried ginger, galangal, kudzu root, Hovenia dulcis, dandelion, Sophora japonica seeds, mulberry leaves, chrysanthemum, etc. by weight, sorting, and removing the deteriorated raw materials for standby use; Step 2: Take the above-mentioned spare raw materials and wash them with RO water to filter out dust and impurities; Step 3: Put the above raw materials into the extraction equipment, add RO water, heat to 90℃-98℃, and extract for 60-100 minutes to make the extract; Step 4: The extracted liquid is filtered to remove insoluble matter to obtain a clarified liquid; Step 5: The clarified liquid is sterilized at a temperature of 121°C to 150°C for 10-60 seconds to prepare a sterilized liquid; Step 6: Filling the sterilization liquid; Step 7: After filling, carry out post-processing and packing; Step 8: The bottled beverage is tested for sensory indicators, physical and chemical indicators, total colony count, E. coli and other microbial indicators. After passing the test, it is put into the finished product warehouse to obtain the sucrose-free and sweetener-free plant beverage.

[0015] The beneficial effects of the present invention are embodied in: The sucrose-free and sweetener-free botanical beverage provided by the present invention is prepared by taking monk fruit and liquorice as the basis, adding one or more of the raw materials such as selfheal, dried ginger, galangal, kudzu root, hovenia dulcis, dandelion, sophora japonica seed, mulberry leaf, chrysanthemum and so on in parts by weight, and extracting the mixture. The formula is reasonable and the combination is standardized. The obtained beverage is sucrose-free and sweetener-free, conforms to the concept of healthy diet, and is particularly suitable for people with high blood sugar. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Process flow chart of a sucrose-free and sweetener-free plant beverage FIG1 of the accompanying drawings mainly describes the preparation method of the present invention "a plant beverage without sucrose and sweetener", including the entire process flow. Figure 1 ) steps, a sucrose-free and sweetener-free plant beverage claimed in the present invention can be produced. Specific embodiments

[0017] A sucrose-free and sweetener-free botanical beverage, characterized by comprising the following raw materials in parts by weight: 7 parts of momordica grosvenori, 4 parts of licorice, 10 parts of selfheal, and 1000 parts of RO water.

[0018] A method for preparing a sucrose-free and sweetener-free plant beverage, comprising the following steps: Step 1: sorting Momordica grosvenori, Licorice root and Prunella vulgaris by weight, and removing the deteriorated raw materials for later use; Step 2: Take the above-mentioned spare raw materials and wash them with RO water to filter out dust and impurities; Step 3: Put the above raw materials into the extraction equipment, add RO water, heat to 95℃, and extract for 90 minutes to prepare the extract; Step 4: The extracted liquid is filtered to remove insoluble matter to obtain a clarified liquid; Step 5: The clarified liquid is sterilized at 145°C for 35 seconds to prepare a sterilized liquid; Step 6: Filling the sterilization liquid; Step 7: After filling, carry out post-processing and packing; Step 8: The bottled beverage is tested for sensory indicators, physical and chemical indicators, total colony count, E. coli and other microbial indicators. After passing the test, it is put into the finished product warehouse to obtain the sucrose-free and sweetener-free plant beverage.

[0019] The above embodiment only describes one embodiment of the present invention and should not be construed as limiting the scope of the present invention. Any modifications, equivalent replacements, and improvements made within the scope of the claims of the present invention shall fall within the scope of protection of the present invention.

Claims

1. A sucrose-free and sweetener-free plant beverage, characterized in that: Based on monk fruit and licorice, one or more of the following raw materials such as herba serratae, dried ginger, galangal, kudzu root, jujube fruit, dandelion, sophora japonica, mulberry leaf, chrysanthemum, etc. are added by weight for mixed extraction. The following raw materials are included by weight: 7-20 parts of monk fruit, 3-10 parts of licorice, one or more of the following raw materials by weight are added: 5-17 parts of herba serratae, 5-10 parts of dried ginger, 5-10 parts of galangal, 5-17 parts of kudzu root, 5-17 parts of jujube fruit, 6-20 parts of dandelion, 6-20 parts of sophora japonica, 4-15 parts of mulberry leaf, 4-15 parts of chrysanthemum, and 800-1500 parts of RO water.

2. The sucrose-free and sweetener-free botanical beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 7-20 parts of monk fruit, 3-10 parts of liquorice, 5-17 parts of selfheal and 800-1500 parts of RO water.

3. The sucrose-free and sweetener-free botanical beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 7-20 parts of monk fruit, 3-10 parts of liquorice, 5-10 parts of dried ginger, 5-10 parts of galangal, and 800-1500 parts of RO water.

4. The sucrose-free and sweetener-free botanical beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 7-20 parts of Momordica grosvenori, 3-10 parts of Licorice, 5-17 parts of Puerariae Radix, 5-17 parts of Hovenia dulcis Fruit, 5-17 parts of Prunella Vulgaris and 800-1500 parts of RO water.

5. The sucrose-free and sweetener-free botanical beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 7-20 parts of monk fruit, 3-10 parts of liquorice, 5-17 parts of kudzu root, 6-20 parts of dandelion, 5-17 parts of selfheal and 800-1500 parts of RO water.

6. The sucrose-free and sweetener-free botanical beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 7-20 parts of Momordica grosvenori, 3-10 parts of liquorice, 5-17 parts of Prunella vulgaris, 6-20 parts of Sophora japonica seeds and 800-1500 parts of RO water.

7. The sucrose-free and sweetener-free botanical beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 7-20 parts of monk fruit, 3-10 parts of liquorice, 5-17 parts of selfheal, 4-15 parts of mulberry leaf, 4-15 parts of chrysanthemum and 800-1500 parts of RO water.

8. The method for preparing a beverage according to any one of claims 1 to 7, characterized in that: The following steps are involved: Step 1: Take Momordica grosvenori and licorice respectively by weight, add one or more of the raw materials such as Prunella vulgaris, dried ginger, galangal, kudzu root, Hovenia dulcis, dandelion, Sophora japonica, mulberry leaf, chrysanthemum, etc. by weight, sort them, and remove the deteriorated raw materials for later use; Step 2: Take the above-mentioned spare raw materials and wash them with RO water to filter out dust and impurities; Step 3: Put the above raw materials into the extraction equipment, add RO water, heat to 90℃-98℃, and extract for 60-100 minutes to make an extract; Step 4: The leaching liquid is filtered to remove insoluble matter to obtain a clarified liquid; Step 5: The clarified liquid is sterilized at a temperature of 121°C-150°C for 10-60 seconds to prepare a sterilized liquid; Step 6: Filling the sterilization liquid; Step 7: After filling, carry out post-processing and packing; Step 8: The bottled beverage is tested for sensory indicators, physical and chemical indicators, total colony count, E. coli and other microbial indicators, and the qualified ones are put into the finished product warehouse to obtain the sucrose-free and sweetener-free plant beverage.

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