Low-sugar nourishing cool and preparation process thereof

Abstract

The invention relates to a low-sugar Qingbao cool and a preparation process thereof, the low-sugar Qingbao cool comprises a freeze-dried solid material and a foaming flavoring agent, and the freeze-dried solid material comprises the following components in parts by weight: 2-4 parts of konjac granules, 3-5 parts of highland barley, 5-7 parts of red beans, 1-2 parts of longan, 3-5 parts of macaroni, 2-4 parts of coix seeds, 2-4 parts of bean jelly blocks, 1-2 parts of chia seeds and the foaming flavoring agent; the foaming flavoring agent is prepared from the following components in parts by weight: 4 to 6 parts of coconut milk powder, 0.8 to 1 part of sodium citrate powder, 0.8 to 1 part of sodium bicarbonate powder, 1 to 1.4 parts of resistant dextrin powder, 0.4 to 0.6 part of mint powder, 0.4 to 0.6 part of mulberry leaf extract powder, 0.3 to 0.5 part of mogroside powder, 0.1 to 0.2 part of sucralose powder, 0.2 to 0.4 part of maltodextrin powder and 0.1 to 0.2 part of xanthan gum powder. After being eaten, the Qingbo cool can inhibit absorption of saccharides and avoid rapid increase of blood sugar, and also has the effects of prolonging the storage life and being convenient to eat after being unsealed.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a low-sugar refreshing drink and a preparation process thereof. Background Art

[0002] Qingbuliang is a popular traditional summer dessert for cooling off. Made with coconut milk or sugar syrup, it combines a variety of grains (such as coix seed and oats), beans (such as red beans and mung beans), fruit (such as coconut meat, diced mango, and watermelon), and specialty ingredients (such as sago and taro balls). The name derives from the Traditional Chinese Medicine (TCM) concept of "clearing heat and replenishing coolness." It aims to achieve the dual benefits of cooling down and providing nutritional supplements by balancing the hot and cold properties of its ingredients. It has become a signature instant folk food in tropical regions.

[0003] The Qingbuliang products currently available on the market are mainly divided into two categories:

[0004] Freshly prepared and sold: Coconut milk / syrup is mixed with pre-cooked ingredients (such as sago and red bean paste) at restaurants and served immediately to consumers. This product offers a fresh taste, but is difficult to scale due to limitations in sales scenarios and shelf life requirements.

[0005] Pre-packaged ready-to-eat products: Solid or liquid ingredients are sterilized or aseptically treated at high temperatures and then sealed in cans, cups, or other containers, allowing consumers to mix and consume them. This type of product breaks through the limitations of consumption scenarios.

[0006] However, the existing Qingbuliang products have the following technical defects:

[0007] Traditional recipes contain high-sugar and high-starch foods in both solid ingredients and soups, resulting in a generally high overall sugar content in the product. This can easily cause a rapid increase in blood sugar levels after consuming the clear and cool soup, which does not meet the low-sugar requirements of a modern healthy diet. Summary of the Invention

[0008] The invention provides a low-sugar Qingbuliang and a preparation process thereof. After consuming the Qingbuliang, the absorption of sugars can be inhibited, a rapid increase in blood sugar can be avoided, and the Qingbuliang has the effects of extending the storage period and being convenient for immediate consumption after opening.

[0009] The technical solution adopted by the present invention is:

[0010] A low-sugar refreshing drink comprising a freeze-dried solid material and a foaming flavoring agent in an isolated and sealed package.

[0011] The freeze-dried solid material comprises, by weight, 2-4 parts of konjac grains, 3-5 parts of highland barley rice, 5-7 parts of red beans, 1-2 parts of longan, 3-5 parts of macaroni, 2-4 parts of coix seed, 2-4 parts of jelly block, 1-2 parts of chia seeds and a foaming seasoning, wherein the maximum outer contour dimensions of the konjac grains, macaroni and jelly block are no more than 1 cm;

[0012] The foaming flavoring agent by weight includes 4-6 parts of coconut milk powder, 0.8-1 part of sodium citrate powder, 0.8-1 part of sodium bicarbonate powder, 1-1.4 parts of resistant dextrin powder, 0.4-0.6 part of mint powder, 0.4-0.6 part of mulberry leaf extract powder, 0.3-0.5 part of mogroside powder, 0.1-0.2 part of sucralose powder, 0.2-0.4 part of maltodextrin powder, and 0.1-0.2 part of xanthan gum powder.

[0013] Further, it also includes 60-70 parts of clear water.

[0014] Further, it includes 3 parts of konjac grains, 4 parts of hulless barley, 6 parts of red beans, 1.5 parts of longan, 4 parts of macaroni, 3 parts of coix seeds, 3 parts of jelly powder, 1.5 parts of chia seeds, and 65 parts of distilled water;

[0015] The foaming flavoring agent includes 5 parts of coconut milk powder, 0.9 part of sodium citrate powder, 0.9 part of sodium bicarbonate powder, 1.2 parts of resistant dextrin powder, 0.5 part of mint powder, 0.5 part of mulberry leaf extract powder, 0.4 part of mogroside powder, 0.15 part of sucralose powder, 0.3 part of maltodextrin powder, and 0.15 part of xanthan gum powder.

[0016] A preparation process of low-sugar Qingbulaiduo, wherein the konjac grains, hulless barley, red beans, longan, macaroni, coix seeds, jelly powder, and chia seeds are all steamed.

[0017] Further, the konjac grains, hulless barley, red beans, longan, macaroni, coix seeds, jelly powder, and chia seeds are separately freeze-dried through the following steps,

[0018] S111: Soak in 0.06-0.1% soybean phospholipid ethanol solution, and fish out and drain until there is no dripping;

[0019] S112: Process at a vacuum degree ≤ 10 Pa and -35 °C until the moisture content ≤ 4%;

[0020] S113: Seal and package.

[0021] Further, the moisture content of the coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder, and xanthan gum powder is all ≤ 5%.

[0022] Further, the preparation process of the foaming flavoring agent is as follows,

[0023] S211. Weigh the following components in parts by weight: coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, and then sieve each component through a 100-150 mesh sieve at 150-200 rpm and stir for 25-35 minutes;

[0024] S212. Compress the granules into tablets, control the tableting pressure at 12-15 kN, and press them into solid tablets using a punch die.

[0025] Furthermore, after completing S1, the following steps are performed:

[0026] 1) Use 70-80% ethanol aqueous solution as a binder and put the mixed powder into a high-speed shear granulator;

[0027] Adopt intermittent spraying: spray for 8-12 seconds, pause for 18-22 seconds, and cycle;

[0028] Spray flow rate during working period: 20-30mL / min;

[0029] Shear speed: 300-500rpm;

[0030] Binder addition amount: 17%-23% of the total weight of the powder;

[0031] Total mixing time: 8-15 minutes;

[0032] 2) Place the wet granules in a fluidized bed and dry them in two stages:

[0033] The first stage: drying at 50℃ until the moisture content is ≤8%;

[0034] The second stage: drying at 45℃ until the moisture content is ≤3%;

[0035] 3) The granules were sieved through a 20-mesh sieve to obtain granules with a particle size of 0.8-1.2 mm.

[0036] Furthermore, the tablets are sealed and packaged.

[0037] Furthermore, it also includes a soup spoon, which includes a spoon body and a handle. The spoon body is provided with a receiving cavity for receiving the mixed powder prepared in step S211, the handle is provided with an air tube, and the end of the handle is provided with an elastic air bag, and both ends of the air tube are respectively connected to the air bag and the receiving cavity.

[0038] Compared with the prior art, the present invention has the following beneficial effects:

[0039] Low sugar effect:

[0040] Scientifically compound Mogroside and Sucralose, which can effectively reduce the total sugar content of Qingbula while ensuring a pure sweet taste, meeting the needs of special groups.

[0041] Utilize resistant dextrin to form an intestinal sugar absorption barrier, and cooperate with the α-glucosidase inhibitory effect of 1-deoxynojirimycin (DNJ) in mulberry leaf extract to construct a dual blood sugar management mechanism and delay postprandial blood sugar fluctuations.

[0042] Utilize the synergistic effect of the soluble dietary fiber rich in freeze-dried konjac granules and resistant dextrin to form a viscous solution network in the gastrointestinal tract and further reduce the sugar absorption rate.

[0043] Portable and convenient for eating

[0044] Based on the isolation and sealed packaging of freeze-dried solid materials and foaming seasonings, and all packed into a paper cup. When needed, pour the freeze-dried solid materials and foaming seasonings into the paper cup, and they can be brewed at any time with clean water (bottled mineral water, cold or ice-cold boiled water). The vacuum freeze-drying process is used to pre-cook the ingredients. Cooperating with the sodium bicarbonate-sodium citrate foaming system in the foaming seasoning, rapid foaming and mixing can be achieved.

[0045] Storage effect

[0046] By isolating and sealing the packaging of freeze-dried solid materials and foaming seasonings, it has the effect of extending the storage period and being convenient for immediate consumption after opening. The solid materials treated by freeze-drying have good freshness preservation and rehydration effects.

[0047] Taste enhancement

[0048] After the freeze-dried solid materials and foaming seasonings are mixed in water, the fine bubbles generated by the foaming system not only help to accelerate the uniform mixing of each ingredient, avoiding too strong or too weak local flavors. Under the synergistic effect of xanthan gum, some bubbles will be uniformly mixed in the mixed liquid. When eating, the micro-airflow is released through the rupture of the bubbles, and together with mint, it provides a natural refreshing feeling. The fresh bubbles and slightly cool taste bring a greasy and heat-relieving experience. Description of the drawings

[0049] Figure 1 It is a schematic structural diagram of a soup spoon;

[0050] In the figure: 1, spoon body part; 2, handle part; 3, accommodating cavity; 4, air pipe; 5, elastic airbag; 6, shear line. Detailed implementation manners

[0051] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0052] Embodiment 1

[0053] A low-sugar Qingbulaing, comprising freeze-dried solid materials and foaming flavoring agents in isolated and sealed packaging,

[0054] The freeze-dried solid materials, by weight, include 2 parts of konjac grains, 3 parts of highland barley, 5 parts of red beans, 1 part of longan, 3 parts of macaroni, 2 parts of coix seeds, 2 parts of jelly blocks, 1 part of chia seeds and foaming flavoring agents;

[0055] The foaming flavoring agents, by weight, include 4 parts of coconut milk powder, 0.8 part of sodium citrate powder, 0.8 part of sodium bicarbonate powder, 1 part of resistant dextrin powder, 0.4 part of mint powder, 0.4 part of mulberry leaf extract powder, 0.3 part of mogroside powder, 0.1 part of sucralose powder, 0.2 part of maltodextrin powder and 0.1 part of xanthan gum powder.

[0056] Preferably, it further includes 60 parts of distilled water.

[0057] This low-sugar Qingbulaing realizes the deep integration of nutritional balance and health effects by scientifically proportioning the freeze-dried solid materials and foaming flavoring agents. Components such as konjac grains, highland barley, and red beans in the freeze-dried solid materials are rich in dietary fiber, which can promote intestinal peristalsis, enhance satiety, and assist in controlling blood sugar fluctuations; coix seeds and jelly blocks have the effects of promoting diuresis to reduce edema and clearing heat and relieving summer heat, and are suitable for consumption in summer; chia seeds provide high-quality unsaturated fatty acids and dietary fiber, which helps regulate cholesterol and maintain blood sugar balance; longan nourishes the heart and spleen, replenishes qi and nourishes blood, adding a tonic effect to the product. Based on the fact that sodium citrate and sodium bicarbonate will produce dense bubbles in water, it can accelerate the mixing of other ingredients in the freeze-dried solid materials and foaming flavoring agents in water; the combination of mulberry leaf extract and mogroside powder has enhanced hypoglycemic properties, and mogroside powder and sucralose powder are the core components providing low sugar and high sweetness; mint powder brings a cool feeling, and maltodextrin and xanthan gum are used to optimize the texture after mixing to avoid rapid precipitation. The overall formula is low in sugar and high in fiber, which can not only meet the needs of people with sugar control, but also achieve the comprehensive effects of strengthening the spleen and removing dampness, relieving summer heat and removing greasiness through the synergistic effect of multiple ingredients.

[0058] It is particularly noteworthy that the dietary fiber in resistant dextrin and chia seeds can form a gel network, delaying the digestion and absorption of carbohydrates. Combined with the inhibition of intestinal α-glucosidase activity by natural alkaloids in mulberry leaf extract, a multi-target hypoglycemic mechanism is achieved.

[0059] Example 2

[0060] A low-sugar Qingbulaing, comprising freeze-dried solid materials and foaming flavoring agents in isolated and sealed packaging,

[0061] The freeze-dried solid materials, by weight, include 4 parts of konjac grains, 5 parts of highland barley, 7 parts of red beans, 2 parts of longan, 5 parts of macaroni, 4 parts of coix seeds, 4 parts of jelly blocks, 2 parts of chia seeds and foaming flavoring agents;

[0062] The foaming flavoring agent comprises, by weight, 6 parts of coconut milk powder, 1 part of sodium citrate powder, 1 part of sodium bicarbonate powder, 1.4 parts of resistant dextrin powder, 0.6 part of mint powder, 0.6 part of mulberry leaf extract powder, 0.5 part of mogroside powder, 0.2 part of sucralose powder, 0.4 part of maltodextrin powder and 0.2 part of xanthan gum powder.

[0063] Preferably, it further comprises 70 parts of distilled water.

[0064] Example 3

[0065] A low-sugar Qingbulaing comprises freeze-dried solid materials and a foaming flavoring agent in a sealed package.

[0066] The freeze-dried solid materials comprise, by weight, 3 parts of konjac grains, 4 parts of highland barley, 6 parts of red beans, 1.5 parts of longan, 4 parts of macaroni, 3 parts of coix seeds, 3 parts of jelly cubes, 1.5 parts of chia seeds and 65 parts of water.

[0067] The foaming flavoring agent comprises 5 parts of coconut milk powder, 0.9 part of sodium citrate powder, 0.9 part of sodium bicarbonate powder, 1.2 parts of resistant dextrin powder, 0.5 part of mint powder, 0.5 part of mulberry leaf extract powder, 0.4 part of mogroside powder, 0.15 part of sucralose powder, 0.3 part of maltodextrin powder and 0.15 part of xanthan gum powder.

[0068] The above Examples 1 to 3 are prepared by the following method:

[0069] A preparation process of a low-sugar Qingbulaing, wherein the konjac grains, highland barley, red beans, longan, macaroni, coix seeds, jelly cubes and chia seeds are all steamed, so that they can be eaten after being soaked in cold water.

[0070] Preferably, the konjac grains, highland barley, red beans, longan, macaroni, coix seeds, jelly cubes and chia seeds are separately freeze-dried by the following steps:

[0071] S111: Soak in 0.08% soybean phospholipid ethanol solution, and fish out and drain until there is no dripping.

[0072] S112: Process at a vacuum degree of 10 Pa and -35 °C until the moisture content is 3%.

[0073] S113: Seal and package.

[0074] Soybean lecithin ethanol solution is soaked on the surface of the food to form an amphiphilic molecular layer, effectively reducing surface tension and constructing microporous channels; deep freezing and high vacuum sublimation dehydration are used to directly vaporize water in a solid state, avoiding cell wall collapse and forming a uniform honeycomb porous structure; forming a low water content to ensure the rigidity and stability of the particle shape. Based on the phospholipid-modified surface to accelerate the adsorption of water molecules and the capillary effect generated by the honeycomb micropores, it has high rehydration efficiency, high water retention and high morphological recovery. This can restore the texture of the food in a short time, avoid gelatinization and softness, and fully preserve the chewing experience and nutrient dissolution efficiency.

[0075] The prepared freeze-dried solid material is sterilized and then sealed and packaged, which helps to extend the shelf life.

[0076] Preferably, the coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder, and xanthan gum powder all have a moisture content of 3%, thereby preventing premature reaction of sodium citrate powder and sodium bicarbonate powder after mixing.

[0077] Preferably, the preparation process of the foaming flavoring agent is:

[0078] S211 weighed the following components in parts by weight: coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, and then each component was sieved through a 120 mesh sieve at 170 rpm and stirred for 30 minutes;

[0079] S212. Compress the granules into tablets at a pressure of 13 kN and use a punch to press the granules into solid tablets.

[0080] First, 120-mesh sieving and thorough stirring at 170 rpm for 30 minutes ensure uniform mixing of the components, preventing agglomeration and establishing a stable particle dispersion system. Second, the die-pressing process under 13kN pressure gives the tablets suitable mechanical strength, ensuring that they are not easily broken during transportation and storage, and can quickly disintegrate when in contact with liquid, allowing the carbon dioxide gas produced by the acid-base reaction to be evenly released, forming a delicate and long-lasting bubble structure. Finally, through the combination of physical mixing and tableting technology, the activity of the natural ingredients is retained, and the flavoring agent achieves the effect of instant foaming and rapid dissolution when in contact with water.

[0081] Preferably, after completing S1, the following steps are further performed:

[0082] 1) Use 75% ethanol aqueous solution as a binder and put the mixed powder into a high-speed shear granulator;

[0083] Adopt intermittent spraying: spray for 10 seconds, pause for 20 seconds, and cycle;

[0084] Spray flow rate during working period: 25 mL / min;

[0085] Shearing rotational speed: 400 rpm;

[0086] Binder addition amount: 20% of the total weight of the powder;

[0087] Total mixing time: 12 minutes;

[0088] 2), Place the wet granules in a fluidized bed and dry them in two stages:

[0089] First stage: Dry at 50 °C until the water content reaches 8%;

[0090] Second stage: Dry at 45 °C until the water content reaches 3%;

[0091] 3), Screen the granules through a 20-mesh sieve to obtain 1-mm granule agents.

[0092] The reason for granulating before tableting is as follows: It can improve the fluidity of the material, enhance the uniformity of the tablets, increase the mechanical strength of the granules, balance the disintegration performance and tableting requirements, and effectively solve the technical problems such as lamination, unstable filling amount, and excessive friability that may occur in direct powder tableting, providing a key guarantee for an efficient and high-quality tableting process.

[0093] Preferably, the tablets are hermetically packaged.

[0094] Hermetically packaging the prepared tablets has the effect of extending the shelf life.

[0095] Example 4

[0096] A low-sugar Qingbula includes freeze-dried solid materials and a foaming flavoring agent in an isolated and sealed package,

[0097] The freeze-dried solid materials include 3 parts of konjac grains, 4 parts of highland barley, 6 parts of red beans, 1.5 parts of longan, 4 parts of macaroni, 3 parts of coix seeds, 3 parts of jelly cubes, 1.5 parts of chia seeds, and 65 parts of water by weight;

[0098] The foaming flavoring agent includes 5 parts of coconut milk powder, 0.9 part of sodium citrate powder, 0.9 part of sodium bicarbonate powder, 1.2 parts of resistant dextrin powder, 0.5 part of mint powder, 0.5 part of mulberry leaf extract powder, 0.4 part of mogroside powder, 0.15 part of sucralose powder, 0.3 part of maltodextrin powder, and 0.15 part of xanthan gum powder.

[0099] The above Examples 1 to 3 are prepared by the following method:

[0100] A preparation process of a low-sugar Qingbula, wherein the konjac grains, highland barley, red beans, longan, macaroni, coix seeds, jelly cubes, and chia seeds are all steamed, so that they can be eaten after being soaked in cold water.

[0101] Preferably, the konjac grains, highland barley rice, red beans, longan, macaroni, coix seed, jelly blocks and chia seeds are freeze-dried separately by the following steps:

[0102] S111, soak in 0.06% soybean lecithin ethanol solution, remove and drain until no more liquid remains;

[0103] S112, treating at a vacuum degree of 10 Pa and -35°C until the moisture content reaches 3%;

[0104] S113. Sealed packaging.

[0105] Preferably, the coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder, and xanthan gum powder all have a moisture content of 3%, thereby preventing premature reaction of sodium citrate powder and sodium bicarbonate powder after mixing.

[0106] Preferably, the preparation process of the foaming flavoring agent is:

[0107] S211 weighed the following components in parts by weight: coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, and then each component was sieved through a 100 mesh sieve at 150 rpm and stirred for 25 minutes;

[0108] S212. Compress the granules into tablets at a pressure of 12 kN and use a punch to press the granules into solid tablets.

[0109] Preferably, after completing S1, the following steps are further performed:

[0110] 1) Use 70% ethanol aqueous solution as a binder and put the mixed powder into a high-speed shear granulator;

[0111] Adopt intermittent spraying: spray for 8 seconds, pause for 18 seconds, cycle operation;

[0112] Spray flow rate during working period: 20mL / min;

[0113] Shear speed: 300rpm;

[0114] Binder addition amount: 17% of the total weight of powder;

[0115] Total mixing time: 8 minutes;

[0116] 2) Place the wet granules in a fluidized bed and dry them in two stages:

[0117] The first stage: drying at 50℃ to a moisture content of 8%;

[0118] The second stage: drying at 45°C until the water content reaches 3%;

[0119] 3), screening through a 20-mesh sieve to obtain 0.8-mm granule.

[0120] Preferably, the tablets are hermetically packaged.

[0121] Hermetically packaging the prepared tablets has the effect of extending the shelf life.

[0122] Example 5

[0123] A low-sugar Qingbulaing, comprising freeze-dried solid materials and a foaming flavoring agent in a hermetically-sealed package,

[0124] The freeze-dried solid materials include 3 parts of konjac grains, 4 parts of highland barley, 6 parts of red beans, 1.5 parts of longans, 4 parts of macaroni, 3 parts of coix seeds, 3 parts of jelly cubes, 1.5 parts of chia seeds and 65 parts of water by weight;

[0125] The foaming flavoring agent includes 5 parts of coconut milk powder, 0.9 part of sodium citrate powder, 0.9 part of sodium bicarbonate powder, 1.2 parts of resistant dextrin powder, 0.5 part of mint powder, 0.5 part of mulberry leaf extract powder, 0.4 part of mogroside powder, 0.15 part of sucralose powder, 0.3 part of maltodextrin powder and 0.15 part of xanthan gum powder.

[0126] The above Examples 1 to 3 are prepared by the following method:

[0127] A preparation process of a low-sugar Qingbulaing, wherein the konjac grains, highland barley, red beans, longans, macaroni, coix seeds, jelly cubes and chia seeds are all steamed, so that they can be eaten after being soaked in cold water.

[0128] Preferably, the konjac grains, highland barley, red beans, longans, macaroni, coix seeds, jelly cubes and chia seeds are separately freeze-dried through the following steps

[0129] S111, soaking in 0.1% soybean phospholipid ethanol solution, fishing out and draining until there is no dripping;

[0130] S112, treating at a vacuum degree of 10 Pa and -35°C until the water content reaches 3%;

[0131] S113, hermetically packaging.

[0132] Preferably, the water content of the coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder is 3%. This can avoid the premature reaction of sodium citrate powder and sodium bicarbonate powder after mixing.

[0133] Preferably, the preparation process of the foaming flavoring agent is

[0134] S211. The following components were weighed in parts by weight: coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, and then each component was sieved through a 150 mesh sieve at 200 rpm and stirred for 35 minutes;

[0135] S212. Compress the granules into tablets at a pressure of 15 kN and use a punch to press the granules into solid tablets.

[0136] Preferably, after completing S1, the following steps are further performed:

[0137] 1) Use 80% ethanol aqueous solution as a binder and put the mixed powder into a high-speed shear granulator;

[0138] Adopt intermittent spraying: spray for 12 seconds and pause for 22 seconds in a cycle;

[0139] Spray flow rate during working period: 30mL / min;

[0140] Shear speed: 500rpm;

[0141] Binder addition amount: 23% of the total weight of powder;

[0142] Total mixing time: 15 minutes;

[0143] 2) Place the wet granules in a fluidized bed and dry them in two stages:

[0144] The first stage: drying at 50℃ to a moisture content of 8%;

[0145] The second stage: drying at 45℃ to a moisture content of 3%;

[0146] 3) The granules were sieved through a 20-mesh sieve to obtain granules with a particle size of 1.2 mm.

[0147] Preferably, the tablets are sealed and packaged.

[0148] The prepared tablets are sealed and packaged, which has the effect of extending the shelf life.

[0149] Example 6

[0150] See also Figure 1 Preferably, it also includes a soup spoon, which includes a spoon body 1 and a handle 2. The spoon body 1 is provided with a receiving cavity 3 for receiving the mixed powder prepared in step S211, the handle 2 is provided with an air tube 4, and the handle end 2 is provided with an elastic air bag 5, and both ends of the air tube 4 are respectively connected to the elastic air bag 5 and the receiving cavity 3.

[0151] After putting water and freeze-dried solid materials into a container, it is preferable to have a shear line 6 at the front end of the spoon body 1 to indicate the shearing position. It is appropriate to cut off the front end of the spoon body 1 along the shear line 6 by 1 - 1.5 cm to form an opening 1-1.5 cm, so that the foaming flavoring powder can be discharged through the cut. Then insert the spoon into the container and stir continuously. The water will contact the foaming flavoring and foam and dissolve in the water. During this process, by continuously pressing the elastic airbag 5, the foaming flavoring powder can be continuously discharged into the water, which is beneficial to the uniform and rapid dissolution of the foaming flavoring powder in the water, and can overall accelerate the rehydration of the freeze-dried solid materials, enabling rapid and uniform mixing among the freeze-dried solid materials, the foaming flavoring powder, and the water. Moreover, the newly designed spoon can not only be used for storage but also for eating the Qingbulaing after mixing. Especially by pressing the elastic airbag 5, the Qingbulaing soup can be sucked into the accommodating cavity. After putting the mouth on the opening at the front end of the spoon body 1 and then pressing the elastic airbag 5 again, the soup in the accommodating cavity 3 can be sent into the mouth, which is suitable for feeding children who cannot use a spoon.

[0152] Comparative Example 1

[0153] The difference from Example 3 is that:

[0154] 0.9 parts of sodium citrate powder and 0.9 parts of sodium bicarbonate powder are removed from the foaming flavoring.

[0155] Comparative Example 2

[0156] 0.5 parts of mint powder are removed from the foaming flavoring.

[0157] Comparative Example 3

[0158] The xanthan gum powder is changed to 0.3 parts.

[0159] Comparative Example 4

[0160] Use the Qingbulaing bottled at 250 g produced by the production enterprise "Hainan Island Food and Beverage Co., Ltd." corresponding to the patent number "CN201710112295.5".

[0161] Taste evaluation:

[0162] Invite 5 Hainan Qingbulaing enthusiasts with statistical significance as taste testers, requiring no olfactory and taste disorders and no oral diseases. Taste and record the evaluation of the Qingbulaing prepared in Examples 1 to 6 and Comparative Examples 1 to 4 respectively. Each single portion of Qingbulaing is at 600 g / min, and the evaluation is carried out after eating the whole portion of Qingbulaing to obtain the evaluation result table:

[0163] Group Taste Comparative Example 1 Poor natural refreshment Comparative Example 2 Poor natural refreshment Comparative Example 3 Excessive natural refreshment, slight spicy feeling, slight flatulence after eating Example 1 Good natural refreshment, no slight spicy feeling, no flatulence after eating Example 2 Good natural refreshment, no slight spicy feeling, no flatulence after eating Example 3 Good natural refreshment, no slight spicy feeling, no flatulence after eating Example 4 Good natural refreshment, no slight spicy feeling, no flatulence after eating Example 5 Good natural refreshment, no slight spicy feeling, no flatulence after eating Example 6 Good natural refreshment, no slight spicy feeling, no flatulence after eating

[0164] After removing sodium citrate powder and sodium bicarbonate powder in Comparative Example 1, since there are no microbubbles in the mixed solution, although mint can provide a natural refreshing feeling, there is no synergy of bubble rupture, resulting in a poor natural refreshing feeling; in Comparative Example 2, although there is no support from mint, based on the synergy of providing microbubble rupture and other components and preparation processes, it can provide a certain refreshing feeling, but it can only provide a poor natural refreshing feeling; in Comparative Example 3, due to the increase in the amount of xanthan gum powder, a large number of generated bubbles cannot be discharged and remain in the soup base, so that larger bubbles burst in the mouth during eating, and it is easy to have a slightly spicy and numbing feeling under the synergy of mint, and a slightly bloated feeling is likely to occur when a large number of bubbles are drunk with the bottom of the soup.

[0165] As can be seen, Examples 1 to 6 can provide a good natural refreshing feeling for the Qingbulaiduo through reasonable formulation, and there is no bloated feeling after eating.

[0166] Mixed rehydration time test:

[0167] 1. Preparation of materials:

[0168] The total weight of all test Qingbulaiduo is 250 g per single portion (freeze-dried solid ingredients + foaming flavoring agent + normal temperature boiled water).

[0169] All tests use a 400 ml bowl as the container.

[0170] 2. Operating procedures (Examples 1 to 5, Comparative Examples 1 to 3):

[0171] Step 1: Put the freeze-dried solid ingredients into the bowl.

[0172] Step 2: Pour in normal temperature boiled water (25 ± 2 °C).

[0173] Step 3: Immediately put the solid tablet-shaped foaming flavoring agent into the water.

[0174] Step 4: Use a soup spoon to stir evenly along the edge of the bowl at a speed of 60 rpm.

[0175] Record the time: The total time (seconds) from pouring in the normal temperature boiled water to the complete rehydration of the foaming flavoring agent (no obvious particles) and the freeze-dried solid ingredients (no hard core inside).

[0176] The following is the test result table:

[0177] Item Duration (s) Example 1 56±2 Example 2 54±2 Example 3 41±2 Example 4 51±2 Example 5 53±2 Comparative Example 1 326±2 Comparative Example 2 49±2 Comparative Example 3 61±2

[0178] It can be concluded that the mixed rehydration time in the first to fifth embodiments of the present invention is relatively short and is suitable for use as daily instant food. Among them, based on the reasonable formulation and process of Embodiment 3, the time is the shortest. In Comparative Example 1, due to the lack of foaming effect, the time for the flavoring agent to completely dissolve is the longest; while in Comparative Example 2 and Comparative Example 3, due to the removal of components and excessive changes in the component ratio, the time is also longer than that in Embodiment 3.

[0179] Blood glucose detection:

[0180] Referring to the standard WS / T 652-2019 "Determination Method of Glycemic Index of Foods", the GIs of Examples 1 to 6 and Comparative Example 4 are as follows in the table (using glucose as the reference substance).

[0181] Group GI value Peak blood glucose (mmol / L) Time to peak (min) Comparative Example 4 76.2±0.1 8.0±0.1 40±0.5 Example 1 53.1±0.1 6.0±0.1 75±0.5 Example 2 54.6±0.1 6.1±0.1 78±0.5 Example 3 51.2±0.1 5.8±0.1 82±0.5 Example 4 53.6±0.1 6.0±0.1 80±0.5 Example 5 54.1±0.1 6.1±0.1 78±0.5 Example 6 51.2±0.1 5.8±0.1 82±0.5

[0182] As can be seen from the above, based on the reasonable ingredient components and preparation process, the Qingbulaid prepared in Examples 1 to 6 has lower GI values and peak blood glucose levels compared to Comparative Example 4 (currently available products on the market), and a longer peak time. Therefore, the blood glucose increases slowly after consumption and is suitable for healthy eating. Moreover, in Examples 3 and 6, based on the optimal ingredient components and preparation process, the effects are the best.

[0183] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the technical principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as within the protection scope of the present invention.

Claims

1. A low-sugar Qingbulaing, characterized in that: Including freeze-dried solids and foaming flavorings in isolated and sealed packaging, The freeze-dried solid material comprises, by weight, 2-4 parts of konjac grains, 3-5 parts of highland barley rice, 5-7 parts of red beans, 1-2 parts of longan, 3-5 parts of macaroni, 2-4 parts of coix seed, 2-4 parts of jelly blocks, 1-2 parts of chia seeds, and a foaming seasoning; The foaming seasoning comprises, by weight, 4-6 parts of coconut milk powder, 0.8-1 part of sodium citrate powder, 0.8-1 part of sodium bicarbonate powder, 1-1.4 parts of resistant dextrin powder, 0.4-0.6 part of mint powder, 0.4-0.6 part of mulberry leaf extract powder, 0.3-0.5 part of mogroside powder, 0.1-0.2 part of sucralose powder, 0.2-0.4 part of maltodextrin powder and 0.1-0.2 part of xanthan gum powder.

2. A low-sugar Qingbulaidessert according to claim 1, characterized in that: Also includes 60-70 parts of water.

3. A low-sugar Qingbulaid as described in claim 2, characterized in that: 3 parts of described konjac grains, 4 parts of highland barley rice, 6 parts of red beans, 1.5 parts of longan, 4 parts of macaroni, 3 parts of coix seed, 3 parts of jelly block, 1.5 parts of chia seeds and 65 parts of distilled water; The foaming seasoning includes 5 parts of coconut milk powder, 0.9 parts of sodium citrate powder, 0.9 parts of sodium bicarbonate powder, 1.2 parts of resistant dextrin powder, 0.5 parts of mint powder, 0.5 parts of mulberry leaf extract powder, 0.4 parts of mogroside powder, 0.15 parts of sucralose powder, 0.3 parts of maltodextrin powder and 0.15 parts of xanthan gum powder.

4. The preparation process of a low-sugar Qingbulaidessert according to any one of claims 1 to 3, characterized in that: The konjac grains, highland barley rice, red beans, longan, macaroni, coix seed, jelly blocks and chia seeds are all steamed.

5. The preparation process of a low-sugar Qingbula described in claim 4 is characterized in that: The konjac grains, highland barley rice, red beans, longan, macaroni, coix seed, jelly blocks and chia seeds are freeze-dried separately through the following steps: S111, soak in 0.06-0.1% soybean lecithin ethanol solution, remove and drain until no more liquid remains; S112, treat at a vacuum degree of ≤10Pa and -35°C until the moisture content is ≤4%; S113. Sealed packaging.

6. The preparation process of a low-sugar Qingbula described in claim 4, characterized in that: The moisture content of the coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder is less than or equal to 5%.

7. The preparation process of a low-sugar Qingbula described in claim 4, characterized in that: The preparation process of the foaming flavoring agent is as follows: S211. Weigh the following components in parts by weight: coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, and then sieve each component through a 100-150 mesh sieve at 150-200 rpm and stir for 25-35 minutes; S212. Compress the granules into tablets, control the tableting pressure at 12-15 kN, and press them into solid tablets using a punch die.

8. The preparation process of a low-sugar Qingbulaidessert according to claim 7, characterized in that: After completing S1, perform the following steps: 1) Use 70-80% ethanol aqueous solution as a binder and put the mixed powder into a high-speed shear granulator; Adopt intermittent spraying: spray for 8-12 seconds, pause for 18-22 seconds, and cycle; Spray flow rate during working period: 20-30mL / min; Shear speed: 300-500rpm; Binder addition amount: 17%-23% of the total weight of the powder; Total mixing time: 8-15 minutes; 2) Place the wet granules in a fluidized bed and dry them in two stages: The first stage: drying at 50℃ until the moisture content is ≤8%; Second stage: drying at 45°C until the water content ≤ 3%; 3), granulating through a 20-mesh sieve to obtain granules with a particle size of 0.8 - 1.2 mm.

9. The preparation process of a low-sugar Qingbulaidessert according to claim 7, characterized in that: Seal-packaging the tablets.

10. The preparation process of a low-sugar Qingbula described in claim 7 is characterized in that: It further includes a soup spoon, which includes a spoon body part and a handle part. A receiving cavity for receiving the mixed powder prepared in step S211 is provided in the spoon body part. An air pipe is provided in the handle part, and an elastic airbag is provided at the end of the handle. The two ends of the air pipe are respectively connected to the airbag and the receiving cavity.

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