Zero-calorie flavor beverage thick slurry and preparation method thereof

Abstract

The invention discloses a zero-calorie flavor beverage thick slurry making device which comprises a cleaning assembly, the cleaning assembly comprises a workbench, a cleaning pool is arranged on the outer wall of the top of the workbench, a fixing frame is arranged on the outer wall of the top of the cleaning pool, a hydraulic push rod is arranged on the outer wall of the top of the fixing frame, and the output end of the bottom of the hydraulic push rod slidably penetrates through the fixing frame. A conveying pump is arranged on the outer wall of the bottom of the workbench, one side of the conveying pump is connected with a connecting pipe, the top of the conveying pump is connected with a conveying pipe, and one end of the conveying pipe is connected into the cleaning pool. A nozzle is installed at the end of the conveying pipe, a heating assembly used for making sugar liquid and a heat preservation assembly used for assisting making are installed on one side of the workbench, the heating assembly comprises a heating furnace, the heating furnace is arranged on the outer wall of the top of the workbench, and heat dissipation openings are formed in the two sides of the heating furnace.

Description

Technical Field

[0001] The invention relates to the technical field of beverage production, in particular to a zero-calorie flavored beverage concentrate and a preparation method thereof. Background Art

[0002] Beverage concentrate is a highly concentrated beverage product that can be diluted to a suitable drinking concentration by adding water. It is usually processed based on food raw materials and (or) food additives. It can be drunk after being diluted with water in a certain proportion or adding carbon dioxide after dilution. This product form is very common in the food industry because it provides a convenient and quick way to prepare beverages, and is also easy to package, store and transport. There are many types of beverage concentrates, including but not limited to fruit-flavored syrups, red date concentrates, etc. Their ingredient lists may include white sugar, drinking water, concentrated fruit and vegetable juice (pulp), tea powder, tea concentrate, fructose syrup, sugarcane concentrated juice and other ingredients. The combination of these ingredients makes the beverage concentrate have a rich taste and nutritional value, which can meet the needs of different consumers.

[0003] After searching, the Chinese patent application number 202210686080.5 discloses a method and device for making a flavored beverage concentrate, including a fixed processing shell, a feeding hopper fixedly connected to the top of the fixed processing shell, an observation port arranged on one side of the fixed processing shell, a cover plate connected to one side of the observation port through a movable hinge, a grille arranged on the top of the observation port, and the winding mixing and stirring blades on the third transmission shaft are driven by the rotation of the second drive motor at the top of the winding mixing and stirring blades to stir and mix. The method and device for making a flavored beverage concentrate in the above patent have the following shortcomings: the device cannot clean the container used in the processing process. When processing the beverage concentrate, it is necessary to mix in a certain proportion to complete the processing of the beverage concentrate. When the processing is completed and processed again, the device does not clean the container, so there will be residues in the container. At this time, mixing and proportioning will cause problems with the proportion and composition of the beverage concentrate, which will affect the processed beverage concentrate and have a certain impact on the taste and quality of the product. Summary of the invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a zero-calorie flavored beverage concentrate and a preparation method thereof.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A device for making a zero-calorie flavored beverage concentrate comprises a cleaning component, wherein the cleaning component comprises a workbench, a cleaning pool is arranged on the top outer wall of the workbench, a fixed frame is arranged on the top outer wall of the cleaning pool, a hydraulic push rod is arranged on the top outer wall of the fixed frame, an output end of the bottom of the hydraulic push rod can slide through the fixed frame, a first rotating motor is installed on the bottom end of the hydraulic push rod, a first rotating shaft is connected to the bottom of the first rotating motor, a cleaning brush is detachably installed on the outer wall of the first rotating shaft, a delivery pump is arranged on the bottom outer wall of the workbench, a connecting pipe is connected to one side of the delivery pump, a delivery pipe is connected to the top of the delivery pump, one end of the delivery pipe is connected to the cleaning pool, a nozzle is installed at the end of the delivery pipe, a heating component for making sugar solution and a heat preservation component for auxiliary production are installed on one side of the workbench.

[0007] As a further solution of the present invention: the heating assembly includes a heating furnace, which is arranged on the outer wall of the top of the workbench, with heat dissipation holes on both sides of the heating furnace, an adjustment button connected to one side of the heating furnace, a pot body arranged on the top of the heating furnace, and hanging ears arranged on both sides of the pot body.

[0008] As a further solution of the present invention: the insulation component includes an insulation bin, which is fixed to the outer wall of the top of the workbench, a hinge is provided on one side of the insulation bin, a sealed door is installed on one side of the hinge, the sealed door is matched with the insulation bin, a pull ring is installed on one side of the sealed door, an insulation layer is provided on the inner wall of the insulation bin, an installation groove is provided on the inner wall of the insulation bin, two groups of installation grooves are provided, which are respectively provided on the inner walls of both sides of the insulation bin, a pull-out rack is slidably installed through the installation groove, a heat conduction plate is installed on one side of the pull-out rack, a heating pipe is installed on the inner wall of the bottom of the insulation bin, and a stirring assembly for mixing raw materials is installed on one side of the insulation bin.

[0009] As a further solution of the present invention: the stirring assembly includes a mounting frame, the mounting frame is fixed to the top outer wall of the heat preservation bin, the top outer wall of the mounting frame is provided with a hydraulic lifting rod, the output end of the bottom of the hydraulic lifting rod can slide through the mounting frame, a second rotating motor is installed at the bottom of the hydraulic lifting rod, a second rotating shaft is connected to the bottom of the second rotating motor, one end of the second rotating shaft can be rotatably connected to the heat preservation bin, and a stirring blade is installed at one end of the second rotating shaft.

[0010] As a further solution of the present invention: the outer wall of the bottom of the workbench is fixed with support legs by bolts, and there are multiple groups of support legs. Leveling feet are arranged at the bottom of the support legs, and rubber pads are arranged at the bottom of the leveling feet, and annular patterns are arranged at the bottom of the pads.

[0011] As a further solution of the present invention: a disinfection chamber is fixedly provided on the outer wall of the top of the workbench by bolts, and a plurality of groups of ultraviolet lamps are installed on the inner wall of the top of the disinfection chamber.

[0012] As a further solution of the present invention: a weighing device is fixed on the outer wall of the top of the workbench by bolts.

[0013] As a further solution of the present invention: a temperature sensor is installed on one side of the insulation layer, and a control panel is installed on the outer wall of one side of the insulation bin.

[0014] As a further solution of the present invention: a sewage outlet is connected to one side of the cleaning pool, and a sealing plug is provided on one side of the sewage outlet, and the sealing plug is adapted to the sewage outlet.

[0015] A method for preparing a zero-calorie flavored beverage concentrate comprises the following steps:

[0016] S1: Weigh about 820g of pure water, add it into the pot, place the pot in a heating furnace to heat, slowly heat the water to 80°C-90°C, weigh 180g of erythritol, pour the weighed 180g of erythritol into the heated water, continue heating and stirring until the erythritol is completely dissolved;

[0017] S2: After erythritol is dissolved in water to form sugar solution, the sugar solution is heated to 85°C-90°C and placed in a heat preservation chamber for 15 minutes. During the heat preservation process, erythritol can be fully dissolved in water to avoid precipitation.

[0018] S3: Weigh 0.15 g of stevioside, 0.21 g of sucralose, 2.1 g of acesulfame potassium, 0.5 g of potassium sorbate, and 0.4 g of citric acid, and prepare them into aqueous solutions;

[0019] S4: 5 minutes before the end of the heat preservation of the sugar solution, add other solutions except citric acid into the sugar solution. After adding, the stirring blade is driven by the hydraulic lifting rod to fall into the sugar solution and rotate to stir. The added solution is fully blended with the sugar solution by stirring. After stirring evenly, the citric acid solution is added;

[0020] S5: During the stirring and heat preservation process, water will evaporate. After the citric acid solution is added, water is added to make the volume to 1 kg, and the pot is taken out to cool the mixed sugar solution to room temperature to complete the processing of the beverage concentrate. After the processed concentrate is collected, the pot and the container for preparing the solution are cleaned and disinfected for further processing.

[0021] The beneficial effects of the present invention are:

[0022] 1. Connect the hot water delivery pipeline by setting a connecting pipe for water supply, deliver the hot water by the delivery pump, spray it through the nozzle, put the used container upside down on the nozzle, spray hot water through the nozzle to rinse the container, and the container with aqueous solution can be cleaned only by rinsing with hot water. After rinsing, the pot body with sugar solution attached inside can be deeply cleaned by controlling the cleaning brush to fall into the pot body and rotate through the hydraulic push rod. After cleaning, the container can be cleaned by rinsing again, avoiding the problem of residue affecting the normal ratio in subsequent processing.

[0023] 2. After adding the aqueous solution composed of various raw materials during heat preservation, the stirring blade is controlled to fall and immerse into the sugar solution by the hydraulic lifting rod, and the stirring blade can be controlled to rotate by the second rotary motor. The sugar solution and the added aqueous solution can be stirred by the rotation of the stirring blade, so that they are evenly mixed and integrated with each other to form a concentrated beverage.

[0024] 3. The cleaned containers are sterilized by ultraviolet light in the disinfection chamber. Ultraviolet light can be used to sterilize the containers to prevent bacteria residues in the containers from affecting the safety and health of food. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a structural schematic diagram of a zero-calorie flavored beverage concentrate production device from a main perspective proposed by the present invention;

[0026] Figure 2 This is a structural schematic diagram of a cleaning part of a zero-calorie flavored beverage concentrate production device proposed by the present invention;

[0027] Figure 3 This is a schematic diagram of the structure of a zero-calorie flavored beverage concentrate production device from a top view according to the present invention;

[0028] Figure 4 This is a schematic structural diagram of the anti-slip portion of a zero-calorie flavored beverage concentrate production device proposed by the present invention;

[0029] Figure 5 This is a structural schematic diagram of a stirring part of a zero-calorie flavored beverage concentrate production device proposed by the present invention;

[0030] Figure 6 This is a schematic structural diagram of the heat preservation part of a zero-calorie flavored beverage concentrate production device proposed by the present invention;

[0031] Figure 7 This is a structural schematic diagram of the cleaning part of a zero-calorie flavored beverage concentrate production device proposed by the present invention;

[0032] Figure 8 This is a schematic structural diagram of the support portion of a zero-calorie flavored beverage concentrate production device proposed by the present invention.

[0033] In the figure: 1- workbench, 2- UV lamp, 3- cleaning brush, 4- first rotating shaft, 5- first rotating motor, 6- hydraulic push rod, 7- fixed frame, 8- pot body, 9- mounting frame, 10- hydraulic lifting rod, 11- second rotating motor, 12- second rotating shaft, 13- heat preservation chamber, 14- sealed door, 15- control panel, 16- hanging ear, 17- supporting leg, 18- heat dissipation port, 19- leveling foot, 20- Adjustment button, 21-heating furnace, 22-weigher, 23-cleaning tank, 24-foot pad, 25-disinfection chamber, 26-drainage outlet, 27-sealing plug, 28-hinge, 29-pull ring, 30-sprinkler, 31-connecting pipe, 32-delivery pump, 33-stirring blade, 34-insulation layer, 35-pull-out rack, 36-heat conduction plate, 37-heating pipe, 38-installation slot, 39-temperature sensor, 40-delivery pipe. DETAILED DESCRIPTION

[0034] The technical solution of the present invention is further described in detail below in conjunction with specific implementation methods.

[0035] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0036] Example 1

[0037] A zero-calorie flavored beverage concentrate production device, such as Figure 1-8 As shown, it includes a cleaning component, which includes a workbench 1, a cleaning pool 23 is fixedly provided on the top outer wall of the workbench 1 by bolts, a fixing frame 7 is fixedly provided on the top outer wall of the cleaning pool 23 by bolts, a hydraulic push rod 6 is fixedly provided on the top outer wall of the fixing frame 7 by bolts, the output end at the bottom of the hydraulic push rod 6 can slide through the fixing frame 7, a first rotating motor 5 is installed at the bottom end of the hydraulic push rod 6, a first rotating shaft 4 is connected to the bottom of the first rotating motor 5, a cleaning brush 3 is detachably installed on the outer wall of the first rotating shaft 4, a delivery pump 32 is fixedly provided on the bottom outer wall of the workbench 1 by bolts, a connecting pipe 31 is connected to one side of the delivery pump 32, a delivery pipe 40 is connected to the top of the delivery pump 32, one end of the delivery pipe 40 is connected to the cleaning pool 23, a nozzle 30 is installed at the end of the delivery pipe 40, and a heating component for making sugar solution and a heat preservation component for auxiliary production are installed on one side of the workbench 1;

[0038] During use, the sugar solution is processed by the heating component, and the beverage concentrate is processed in the heat preservation component. After the processing is completed, there will be certain residues in the pot body 8 or the container configured with the aqueous solution added with different raw materials. Failure to clean it thoroughly will affect the ratio of the beverage concentrate during the next processing, thereby affecting the taste and product quality. After the processing is completed, the container used for processing is placed in the cleaning tank 23, and the hot water delivery pipeline is connected to the hot water delivery pipeline through the threaded connecting pipe 31 for water supply. The hot water is delivered by the delivery pump 32, and the hot water is delivered to the nozzle 30 through the delivery pipe 40, and sprayed out through the nozzle 30. The container is inverted and buckled at the nozzle 30, and the hot water is sprayed out by the nozzle 30 to clean the container. Washing, hot water can dissolve the sugar solution, which is convenient for cleaning it from the container, avoiding the problem that cold water washing cannot remove the residual sugar solution. When cleaning the pot body 8, it may not be possible to completely clean the container only by washing with hot water. The cleaned pot body 8 is placed in the cleaning tank 23, and the cleaning brush 3 is controlled by the hydraulic push rod 6 to fall and contact the pot body 8. The first rotating shaft 4 is controlled by the first rotating motor 5 to rotate, thereby driving the cleaning brush 3 to rotate in the pot body 8 to clean the inside. After cleaning, it is rinsed again to completely clean the pot body 8, avoiding the situation where there are residues that are not cleaned up. After cleaning, it can be processed again to avoid the situation where there are residues that affect the normal ratio;

[0039] The heating assembly includes a heating furnace 21, which is fixed to the top outer wall of the workbench 1 by bolts, and heat dissipation ports 18 are provided on both sides of the heating furnace 21. An adjustment button 20 is connected to one side of the heating furnace 21. A pot body 8 is provided on the top of the heating furnace 21, and hanging ears 16 are provided on both sides of the pot body 8.

[0040] When in use, when processing a beverage concentrate, water is added to the pot body 8, and after adding water, the pot body 8 is placed in the heating furnace 21. The heating furnace 21 heats the water in the pot body 8 by electromagnetic heating. The power can be adjusted by adjusting the button 20 to control the temperature of the heated water. When the water is heated to the required temperature, erythritol is added and stirred to form a sugar solution. After the sugar solution is heat-insulated, various raw materials are added and stirred evenly to complete the processing of the beverage concentrate. When moving the pot body 8, the design of the hanging ear 16 can avoid scalding.

[0041] The insulation component includes an insulation bin 13, which is fixed to the outer wall of the top of the workbench 1 by bolts, a hinge 28 is provided on one side of the insulation bin 13, a sealing door 14 is installed on one side of the hinge 28, the sealing door 14 is adapted to the insulation bin 13, a pull ring 29 is installed on one side of the sealing door 14, an insulation layer 34 is provided on the inner wall of the insulation bin 13, an installation groove 38 is provided on the inner wall of the insulation bin 13, two groups of installation grooves 38 are provided, which are respectively provided on the inner walls on both sides of the insulation bin 13, a pull-out frame 35 is slidably installed through the installation groove 38, a heat conduction plate 36 is installed on one side of the pull-out frame 35, a heating pipe 37 is installed on the inner wall of the bottom of the insulation bin 13, and a stirring component for mixing raw materials is installed on one side of the insulation bin 13;

[0042] After the erythritol is added into the water and stirred and mixed, the sealing door 14 is opened, the pull-out frame 35 and the heat conducting plate 36 are pulled out by sliding the pull-out frame 35 into the installation groove 38, the pot body 8 is placed on the heat conducting plate 36 and then pushed back into the heat preservation chamber 13, and the sealing door 14 is closed to keep the sugar solution in the pot body 8 warm. The heating tube 37 is started to heat so that the temperature in the heat preservation chamber 13 can be kept at a certain value. During the heat preservation process, the precipitated erythritol can be more thoroughly integrated with the sugar solution, and the heat loss can be reduced through the heat preservation chamber 34;

[0043] The stirring assembly includes a mounting frame 9, which is fixed to the top outer wall of the heat preservation bin 13 by bolts, and a hydraulic lifting rod 10 is fixed to the top outer wall of the mounting frame 9 by bolts, and the output end at the bottom of the hydraulic lifting rod 10 can slide through the mounting frame 9, and a second rotary motor 11 is installed at the bottom of the hydraulic lifting rod 10, and a second rotary shaft 12 is connected to the bottom of the second rotary motor 11, and one end of the second rotary shaft 12 is rotatably connected to the heat preservation bin 13, and a stirring blade 33 is installed at one end of the second rotary shaft 12;

[0044] When in use, in the last five minutes of heat preservation, the required raw materials are put into the container to be configured into an aqueous solution, and the aqueous solution is added to the sugar solution in sequence. After the addition is completed, the stirring blade 33 is controlled by the hydraulic lifting rod 10 to fall and immerse in the sugar solution. The second rotating shaft 12 and the stirring blade 33 can be controlled to rotate by the second rotating motor 11. The sugar solution and the added aqueous solution can be stirred by the rotation of the stirring blade 33, so that they are evenly mixed and integrated with each other to form a zero-calorie flavored beverage concentrate;

[0045] To support the device, such as Figure 4 , 8 As shown, the outer wall at the bottom of the workbench 1 is fixed with support legs 17 by bolts, and the support legs 17 are provided with multiple groups. The bottom of the support legs 17 is provided with leveling feet 19, and the bottom of the leveling feet 19 is provided with rubber pads 24, and the bottom of the pads 24 is provided with annular patterns;

[0046] When in use, the device can be supported by the support legs 17 to maintain the stability of the device. The height of each set of leveling feet 19 can be adjusted to maintain the stability of the device when the ground is uneven. The rubber foot pads 24 and the annular patterns on the bottom can increase the friction when in contact with the ground, thereby increasing the anti-slip property and preventing the device from sliding and displacement.

[0047] To sterilize the container, e.g. Figure 1 , 8 As shown, a disinfection chamber 25 is fixed to the top outer wall of the workbench 1 by bolts, and a plurality of groups of ultraviolet lamps 2 are installed on the top inner wall of the disinfection chamber 25;

[0048] When in use, the rinsed and cleaned container is drained and placed in the disinfection chamber 25, and the container is irradiated by the ultraviolet lamp 2. The ultraviolet irradiation can sterilize the container to prevent bacteria residues in the container from affecting the safety and health of food.

[0049] In order to facilitate the weighing of various raw materials, such as Figure 1 As shown, a weighing device 22 is fixed to the top outer wall of the workbench 1 by bolts;

[0050] When in use, after placing the container by the weighing device 22, various required raw materials can be added into the container to weigh the weight, so that it is convenient to weigh the appropriate raw materials according to the proportion and add them, avoiding the situation of wrong raw material proportion;

[0051] In order to adjust the temperature, Figure 2 , 6 As shown, a temperature sensor 39 is installed on one side of the insulation layer 34, and a control panel 15 is installed on the outer wall of one side of the insulation bin 13;

[0052] When in use, the control panel 15 is connected to various components of the device through lines, and the temperature in the heat preservation chamber 13 can be conveniently adjusted through the control panel 15, the temperature can be monitored through the temperature sensor 39, and the current temperature value can be displayed through the control panel 15, so as to facilitate more accurate temperature adjustment;

[0053] Example 2

[0054] In order to facilitate the discharge of wastewater, refer to Figure 3 , a zero-calorie flavored beverage concentrate making device, compared with embodiment 1, this embodiment makes the following improvements: one side of the cleaning pool 23 is connected to a sewage outlet 26, and one side of the sewage outlet 26 is provided with a sealing plug 27, and the sealing plug 27 is adapted to the sewage outlet 26;

[0055] When in use, after cleaning is completed, the sealing plug 27 is pulled out, and the sewage in the cleaning pool 23 can be discharged through the sewage outlet 26. The sewage can be collected and reused after purification, thereby reducing the loss of water resources;

[0056] A method for preparing a zero-calorie flavored beverage concentrate comprises the following steps:

[0057] S1: weigh about 820 g of pure water, add it into the pot body 8, place the pot body 8 in the heating furnace 21 to heat, slowly heat the water to 80° C.-90° C., weigh 180 g of erythritol, pour the weighed 180 g of erythritol into the heated water, continue heating and continue stirring until the erythritol is completely dissolved;

[0058] S2: After erythritol is dissolved in water to form sugar solution, the sugar solution is heated to 85°C-90°C and placed in the heat preservation chamber 13 for 15 minutes. During the heat preservation process, erythritol can be fully dissolved in water to avoid precipitation;

[0059] S3: Weigh 0.15 g of stevioside, 0.21 g of sucralose, 2.1 g of acesulfame potassium, 0.5 g of potassium sorbate, and 0.4 g of citric acid, and prepare them into aqueous solutions;

[0060] S4: 5 minutes before the end of the heat preservation of the sugar solution, other solutions except citric acid are added to the sugar solution. After the addition, the stirring blades 33 are driven by the hydraulic lifting rod 10 to fall into the sugar solution and rotate to stir. The added solution is fully blended with the sugar solution by stirring. After stirring evenly, the citric acid solution is added;

[0061] S5: During the stirring and heat preservation process, water will evaporate. After the citric acid solution is added, water is added to make the volume 1 kg, and the pot body 8 is taken out to cool the mixed sugar solution to room temperature to complete the processing of the beverage concentrate. After the processed concentrate is collected, the pot body 8 and the container for preparing the solution are cleaned and disinfected, so as to perform further processing;

[0062] S6: Raw material ingredients and weight percentage content: 1%-22% erythritol, stevioside ≤0.1%, sucralose ≤0.3%, acesulfame potassium ≤0.5%, potassium sorbate ≤0.1%, citric acid ≤5%, mogroside ≤0.1% (optional addition), aspartame ≤0.1% (optional addition), cyclamate ≤0.1% (optional addition), sodium carboxymethyl cellulose ≤1% (optional addition), xanthan gum ≤1% (optional addition), sodium citrate ≤1% (optional addition) , DL-malic acid ≤5% (optional addition), tartaric acid ≤5% (optional addition), food flavor ≤3% (optional addition), tartrate ≤0.1% (optional addition), amaranth ≤0.1% (optional addition), allura red ≤0.1% (optional addition), carmine ≤0.1% (optional addition), brilliant blue ≤0.1% (optional addition), caramel color ≤1% (optional addition), edible salt ≤5% (optional addition), sodium benzoate ≤0.1% (optional addition).

[0063] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A zero-calorie flavored beverage concentrate production device, comprising a cleaning component, characterized in that: The cleaning component comprises a workbench (1), a cleaning pool (23) is arranged on the top outer wall of the workbench (1), a fixing frame (7) is arranged on the top outer wall of the cleaning pool (23), a hydraulic push rod (6) is arranged on the top outer wall of the fixing frame (7), the output end of the bottom of the hydraulic push rod (6) can slide through the fixing frame (7), a first rotating motor (5) is installed at the bottom end of the hydraulic push rod (6), a first rotating shaft (4) is connected to the bottom of the first rotating motor (5), a cleaning brush (3) is detachably installed on the outer wall of the first rotating shaft (4), a delivery pump (32) is arranged on the bottom outer wall of the workbench (1), a connecting pipe (31) is connected to one side of the delivery pump (32), a delivery pipe (40) is connected to the top of the delivery pump (32), one end of the delivery pipe (40) is connected to the cleaning pool (23), a nozzle (30) is installed at the end of the delivery pipe (40), and a heating component for making sugar solution and a heat preservation component for auxiliary production are installed on one side of the workbench (1).

2. The device for producing a zero-calorie flavored beverage concentrate according to claim 1, characterized in that: The heating assembly comprises a heating furnace (21), the heating furnace (21) being arranged on the top outer wall of the workbench (1), heat dissipation openings (18) being provided on both sides of the heating furnace (21), an adjustment button (20) being connected to one side of the heating furnace (21), a pot body (8) being arranged on the top of the heating furnace (21), and hanging ears (16) being arranged on both sides of the pot body (8).

3. The device for producing a zero-calorie flavored beverage concentrate according to claim 1, characterized in that: The heat preservation component comprises a heat preservation bin (13), the heat preservation bin (13) is fixed to the top outer wall of the workbench (1), a hinge (28) is arranged on one side of the heat preservation bin (13), a sealing door (14) is installed on one side of the hinge (28), the sealing door (14) is matched with the heat preservation bin (13), a pull ring (29) is installed on one side of the sealing door (14), an inner wall of the heat preservation bin (13) is provided with a heat preservation layer (34), an inner wall of the heat preservation bin (13) is provided with a mounting groove (38), two groups of mounting grooves (38) are provided, which are respectively provided on the inner walls of both sides of the heat preservation bin (13), a pull-out frame (35) is slidably installed through the mounting groove (38), a heat conduction plate (36) is installed on one side of the pull-out frame (35), a heating pipe (37) is installed on the inner wall of the bottom of the heat preservation bin (13), and a stirring component for mixing raw materials is installed on one side of the heat preservation bin (13).

4. The device for producing a zero-calorie flavored beverage concentrate according to claim 3, characterized in that: The stirring assembly comprises a mounting frame (9), the mounting frame (9) being fixed to the top outer wall of the heat preservation bin (13), the top outer wall of the mounting frame (9) being provided with a hydraulic lifting rod (10), the output end at the bottom of the hydraulic lifting rod (10) being slidable and passing through the mounting frame (9), a second rotating motor (11) being installed at the bottom of the hydraulic lifting rod (10), a second rotating shaft (12) being connected to the bottom of the second rotating motor (11), one end of the second rotating shaft (12) being rotatably connected to the inside of the heat preservation bin (13), and a stirring blade (33) being installed at one end of the second rotating shaft (12).

5. The device for producing a zero-calorie flavored beverage concentrate according to claim 1, characterized in that: The outer wall at the bottom of the workbench (1) is fixed with support legs (17) by bolts, and the support legs (17) are provided in multiple groups. The bottom of the support legs (17) is provided with leveling feet (19), and the bottom of the leveling feet (19) is provided with rubber pads (24), and the bottom of the pads (24) is provided with annular patterns.

6. The device for producing a zero-calorie flavored beverage concentrate according to claim 1, characterized in that: A disinfection chamber (25) is fixedly provided on the top outer wall of the workbench (1) by means of bolts, and a plurality of groups of ultraviolet lamps (2) are installed on the top inner wall of the disinfection chamber (25).

7. The device for producing a zero-calorie flavored beverage concentrate according to claim 1, characterized in that: A weighing device (22) is fixed on the top outer wall of the workbench (1) by bolts.

8. The device for producing a zero-calorie flavored beverage concentrate according to claim 3, characterized in that: A temperature sensor (39) is installed on one side of the thermal insulation layer (34), and a control panel (15) is installed on the outer wall of one side of the thermal insulation bin (13).

9. The device for producing a zero-calorie flavored beverage concentrate according to claim 1, characterized in that: One side of the cleaning pool (23) is connected to a sewage outlet (26), and one side of the sewage outlet (26) is provided with a sealing plug (27), and the sealing plug (27) is adapted to the sewage outlet (26).

10. A method for preparing a zero-calorie flavored beverage concentrate according to any one of claims 1 to 9, characterized in that: The following steps are involved: S1: weigh about 820 g of pure water, add it into the pot (8), place the pot (8) in a heating furnace (21) to heat, slowly heat the water to 80° C.-90° C., weigh 180 g of erythritol, pour the weighed 180 g of erythritol into the heated water, continue heating and continue stirring until the erythritol is completely dissolved; S2: After erythritol is dissolved in water to form a sugar solution, the sugar solution is heated to 85°C-90°C and placed in a heat preservation chamber (13) for 15 minutes. During the heat preservation process, the erythritol can be fully dissolved in the water to avoid precipitation; S3: Weigh 0.15 g of stevioside, 0.21 g of sucralose, 2.1 g of acesulfame potassium, 0.5 g of potassium sorbate, and 0.4 g of citric acid, and prepare them into aqueous solutions; S4: 5 minutes before the end of the heat preservation of the sugar solution, other solutions except citric acid are added to the sugar solution. After the addition, the stirring blade (33) is driven by the hydraulic lifting rod (10) to fall into the sugar solution and rotate to stir. The added solution is fully mixed with the sugar solution by stirring. After stirring evenly, the citric acid solution is added; S5: During the stirring and heat preservation process, water may evaporate. After the citric acid solution is added, water is added to make the volume 1 kg, and the pot (8) is taken out to cool the mixed sugar solution to room temperature to complete the processing of the beverage concentrate. After the processed concentrate is collected, the pot (8) and the container for preparing the solution are cleaned and disinfected, so as to perform further processing; S6: Raw material ingredients and weight percentage content: 1%-22% erythritol, stevioside ≤0.1%, sucralose ≤0.3%, acesulfame potassium ≤0.5%, potassium sorbate ≤0.1%, citric acid ≤5%, mogroside ≤0.1% (optional addition), aspartame ≤0.1% (optional addition), cyclamate ≤0.1% (optional addition), sodium carboxymethyl cellulose ≤1% (optional addition), xanthan gum ≤1% (optional addition), sodium citrate ≤1% (optional addition) , DL-malic acid ≤5% (optional addition), tartaric acid ≤5% (optional addition), food flavor ≤3% (optional addition), tartrate ≤0.1% (optional addition), amaranth ≤0.1% (optional addition), allura red ≤0.1% (optional addition), carmine ≤0.1% (optional addition), brilliant blue ≤0.1% (optional addition), caramel color ≤1% (optional addition), edible salt ≤5% (optional addition), sodium benzoate ≤0.1% (optional addition).

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