Low-calorie tremella aurantialba beverage with blood sugar reducing effect and preparation method of low-calorie tremella aurantialba beverage

Abstract

The invention discloses a low-calorie tremella aurantialba beverage with a blood sugar reducing effect and a preparation method thereof.According to the tremella aurantialba beverage, tremella aurantialba is combined with fructo-oligosaccharide and mogroside, the synergistic interaction effect is achieved, the blood sugar reducing performance is further improved, the product meets the sweet taste requirement, meanwhile, calorie is remarkably reduced, and the taste of the beverage is improved. The beverage has the functions of improving blood sugar and managing body weight, effectively meets the diet requirements of diabetic patients and hyperglycemia people on low calorie, health and sweetness, is healthier and safer, and shows remarkable advantages in the aspects of improving intestinal health and controlling blood sugar level.

Description

Technical Field

[0001] The invention relates to a golden ear drink, in particular to a low-calorie golden ear drink with blood sugar lowering effect, and also to a preparation method of the golden ear drink. Background Art

[0002] With the rapid economic development and the change of lifestyle, the total number of overweight and obese people has increased significantly. Obesity brings a variety of health risks, including high blood pressure, high blood sugar, high blood lipids, asthma, skeletal abnormalities, and non-alcoholic fatty liver. At present, the main treatment options for diabetic patients are mainly drug therapy, such as insulin injection, oral biguanides, sulfonylureas, α-glucosidase inhibitors and other traditional drugs, as well as GLP-1 receptor agonists, SGLT2 inhibitors and other new drugs. There are many potential risks of drug treatment, such as causing insulin resistance, gastrointestinal discomfort, urinary tract and reproductive system infections.

[0003] In recent years, as the concept of diet therapy has been widely recognized, many food ingredients with weight control have received attention. Among them, Tremella fuciformis (Naematelia aurantialiba) is a precious edible and medicinal fungus, rich in a variety of nutrients. Tremella fuciformis polysaccharides have the effects of lowering blood sugar, anti-oxidation, and enhancing immunity. Long-term consumption is more helpful to regulate blood sugar levels, optimize the metabolic function of obese people, and thus achieve healthy management and control of body weight. Currently developed Tremella fuciformis products mainly include Tremella fuciformis pressed tablets, Tremella fuciformis extract nutrient solution, Tremella fuciformis tea beverage, etc., but most of these Tremella fuciformis products do not focus on the hypoglycemic activity of Tremella fuciformis polysaccharide components, and the preparation process is relatively complicated, and the effect on weight control is unclear. Therefore, it is urgent to develop a formula that improves intestinal health, controls blood sugar and has strong palatability. Summary of the invention

[0004] Purpose of the invention: The purpose of the present invention is to provide a low-calorie golden ear beverage with blood sugar lowering effect, and also provide a preparation method of the above-mentioned golden ear beverage.

[0005] Technical solution: The present invention discloses a low-calorie Tremella fuciformis beverage with blood sugar lowering effect. The beverage uses Tremella fuciformis as a main raw material, and oligofructose and mogroside are compounded as sweeteners. The beverage is composed of the following parts by weight: 1 part of Tremella fuciformis, 15-20 parts of oligofructose, 0.1-0.3 parts of mogroside, and 200-300 parts of water.

[0006] The method for preparing the low-calorie golden ear beverage comprises the following steps:

[0007] (1) taking golden ear, drying, crushing, and sieving to obtain golden ear powder;

[0008] (2) dissolving the Tremella fuciformis powder in water, and continuously heating and stirring to fully dissolve it, and discarding the precipitate after standing to cool, to obtain a Tremella fuciformis solution;

[0009] (3) Adding oligofructose and mogroside into the golden ear solution, heating, and stirring to mix, a low-calorie golden ear beverage having the effect of lowering blood sugar is obtained.

[0010] Wherein, in step (1), the sieving is performed using a 100-300 mesh sieve; preferably a 200 mesh sieve.

[0011] Wherein, in step (2), the heating and stirring is performed at a temperature of 60-80°C for 20-40 minutes, preferably at 70°C for 30 minutes.

[0012] Wherein, in step (2), the cooling period is 20-40 minutes, preferably 30 minutes.

[0013] Wherein, in step (3), the heating temperature is 50-70°C, and the stirring time is 5-10 minutes, preferably 60°C for 5 minutes.

[0014] The prepared golden ear beverage is stored by filling and sterilization.

[0015] The filling process comprises filling the golden ear beverage into a container and sealing the container for storage; the sterilization process comprises heating the golden ear beverage in boiling water for 5-10 minutes after filling, preferably for 5 minutes.

[0016] Principle of the invention: In view of the shortcomings of traditional beverages that are high in energy and not conducive to blood sugar management, the present invention uses golden ear mushrooms with hypoglycemic activity as the main raw material, and uses oligofructose and mogroside, which also have the potential to lower blood sugar, as a sweetener to prepare a low-calorie golden ear mushroom drink with hypoglycemic effect.

[0017] Combining oligofructose with mogroside can not only effectively make up for the limitations of low sweetness of oligofructose and slow sweetness onset of mogroside, but also provide a balanced and pure sweetness experience, significantly improving the overall performance of the sweetener. This compound sweetener not only meets people's demand for sweetness, but also reduces sucrose intake and avoids drastic fluctuations in blood sugar levels. It is undoubtedly an ideal choice for diabetic patients or people with poor blood sugar control. At the same time, the synergistic effect of the prebiotic effect of oligofructose and the hypoglycemic effect of mogroside makes this compound sweetener show significant advantages in improving intestinal health and controlling blood sugar levels.

[0018] The combination of golden ear, oligofructose and mogroside achieves a synergistic effect and further improves the blood sugar lowering performance. While meeting the sweetness needs, the product significantly reduces calories and has the function of improving blood sugar and weight management, effectively solving the dietary needs of diabetic patients and people with high blood sugar for low-calorie, healthy sweetness.

[0019] Beneficial effects: Compared with the prior art, the present invention has the following significant advantages: the golden ear beverage of the present invention has blood sugar lowering activity, can lower blood sugar and control body weight while taking into account the taste; compared with ordinary golden ear beverages, the sweetener used in the present invention is a new type of composite sweetener of oligofructose and mogroside, which has the advantages of low energy and good sweetness. DETAILED DESCRIPTION

[0020] The technical scheme of the present invention is further described below in conjunction with the examples. The test materials used in the examples can all be purchased through conventional channels.

[0021] Example 1

[0022] The low-calorie golden ear drink with blood sugar lowering effect of the present invention is composed of the following parts by weight: 1 part of golden ear, 20 parts of oligofructose, 0.1 part of mogroside and 200 parts of drinking water.

[0023] The preparation method is as follows:

[0024] (1) taking golden ear, drying, crushing, and passing through a 200-mesh sieve to obtain golden ear powder;

[0025] (2) dissolving Tremella fuciformis powder in water, heating and stirring in 70° C. hot water for 30 minutes to fully dissolve it, standing for 30 minutes to cool down, and then discarding the precipitate to obtain Tremella fuciformis solution;

[0026] (3) Adding oligofructose and mogroside to the golden ear solution, heating, and stirring in 60° C. hot water for 30 minutes to obtain a low-calorie golden ear beverage with blood sugar lowering effect.

[0027] Example 2

[0028] The low-calorie golden ear beverage with blood sugar lowering effect of the present invention is composed of the following parts by weight: 1 part of golden ear, 15 parts of oligofructose, 0.1 part of mogroside, and 200 parts of drinking water; and the preparation method thereof is the same as that of Example 1.

[0029] Example 3

[0030] The low-calorie golden ear beverage with blood sugar lowering effect of the present invention is composed of the following parts by weight: 1 part of golden ear, 15 parts of oligofructose, 0.2 parts of mogroside, and 250 parts of drinking water; and the preparation method thereof is the same as that of Example 1.

[0031] Example 4

[0032] The low-calorie golden ear beverage with blood sugar lowering effect of the present invention is composed of the following parts by weight: 1 part of golden ear, 15 parts of oligofructose, 0.3 parts of mogroside, and 300 parts of drinking water; the preparation method thereof is the same as that of Example 1 and Comparative Example 1

[0033] A golden ear beverage using sucrose as a sweetener is composed of the following components in parts by weight: 1 part of golden ear, 20 parts of sucrose, and 200 parts of drinking water.

[0034] The preparation method is as follows:

[0035] (1) taking golden ear, drying, crushing, and passing through a 200-mesh sieve to obtain golden ear powder;

[0036] (2) dissolving Tremella fuciformis powder in water, heating and stirring in 70° C. hot water for 30 minutes to fully dissolve it, standing for 30 minutes to cool down, and then discarding the precipitate to obtain Tremella fuciformis solution;

[0037] (3) Add sucrose to the Tremella fuciformis solution, heat it, and stir and mix it in 60°C hot water for 30 minutes.

[0038] Comparative Example 2

[0039] A golden ear beverage using oligofructose as a sweetener is composed of the following parts by weight: 1 part of golden ear, 30 parts of oligofructose and 200 parts of drinking water.

[0040] The preparation method is as follows:

[0041] (1) taking golden ear, drying, crushing, and passing through a 200-mesh sieve to obtain golden ear powder;

[0042] (2) dissolving Tremella fuciformis powder in water, heating and stirring in 70° C. hot water for 30 minutes to fully dissolve it, standing for 30 minutes to cool down, and then discarding the precipitate to obtain Tremella fuciformis solution;

[0043] (3) Add oligofructose to the golden ear solution, heat it, and stir it in 60°C hot water for 30 minutes to obtain the mixture.

[0044] Comparative Example 3

[0045] A golden ear beverage using mogroside as a sweetener is composed of the following components in parts by weight: 1 part of dried golden ear, 0.2 part of mogroside and 200 parts of drinking water.

[0046] The preparation method is as follows:

[0047] (1) taking golden ear, drying, crushing, and passing through a 200-mesh sieve to obtain golden ear powder;

[0048] (2) dissolving Tremella fuciformis powder in water, heating and stirring in 70° C. hot water for 30 minutes to fully dissolve it, standing for 30 minutes to cool down, and then discarding the precipitate to obtain Tremella fuciformis solution;

[0049] (3) Add mogroside to the Tremella fuciformis solution, heat it, and stir and mix it in 60° C. hot water for 30 minutes to obtain the product.

[0050] The heat calculation of Examples 1 to 4 and Comparative Examples 1 to 3 is shown in Table 1:

[0051] Table 1. Comparison of the heat of the products obtained in the examples and comparative examples

[0052]

[0053] Each embodiment, by combining low-calorie oligofructose and "0-calorie" mogroside, obtains a sweet formula with a pure taste while reducing the calories consumed when the sweetness is the same as that of sucrose. In addition, due to the hypoglycemic activity of Tremella polysaccharide and oligofructose in the components, the increase of blood sugar after intake is slow, and the increased calories will be consumed faster, achieving the purpose of lowering blood sugar when consuming sweet drinks.

[0054] The products obtained in Examples 1 to 4 and Comparative Examples 1 to 3 were subjected to sensory evaluations from the perspectives of sweetness onset time, sweetness peak, aftersweetness, preference, and astringency. Each index was based on the sweetness and taste of sucrose as standard indexes. The longer the sweetness onset time, the lower the score; the lower the sweetness peak, the lower the score; the shorter or longer the aftersweetness duration, the lower the score; the heavier the astringency, the higher the score. The test results are shown in Table 2:

[0055] Table 2. Comparison of sensory evaluation of products obtained in Examples and Comparative Examples

[0056]

[0057]

[0058] The sweetness of oligofructose is characterized by a fast onset of sweetness, but a short duration of aftersweetness and too low sweetness. The sweetness of mogroside is characterized by a high sweetness peak, but a long onset of sweetness and a long aftersweetness. By adjusting the compounding ratio of oligofructose and mogroside, the effect of all indicators being close to that of sucrose is obtained.

[0059] Therefore, the low-calorie golden ear beverage with blood sugar lowering effect of the present invention achieves a synergistic effect through the combination of golden ear with oligofructose and mogroside, and the blood sugar lowering performance is further improved. While meeting the sweetness demand, the product significantly reduces the calories and has the function of improving blood sugar and weight management, effectively solving the demand of diabetic patients and people with high blood sugar for low-calorie and healthy sweetness in diet; it not only provides a healthy and safe sugar substitute for people with high blood sugar, but also plays an important role in promoting overall health and improving the quality of life, and has great application prospects.

Claims

1. A low-calorie golden ear beverage with blood sugar lowering effect, characterized in that: The beverage uses Tremella fuciformis as a main raw material, and oligofructose and mogroside are compounded as sweeteners, and is composed of the following parts by weight: 1 part of Tremella fuciformis, 15-20 parts of oligofructose, 0.1-0.3 part of mogroside, and 200-300 parts of water.

2. A method for preparing the low-calorie Tremella fuciformis beverage according to claim 1, characterized in that: The following steps are involved: (1) taking golden ear, drying, crushing, and sieving to obtain golden ear powder; (2) dissolving the Tremella fuciformis powder in water, and continuously heating and stirring to fully dissolve it, and discarding the precipitate after standing to cool, to obtain a Tremella fuciformis solution; (3) Adding oligofructose and mogroside into the golden ear solution, heating, and stirring to mix, a low-calorie golden ear beverage having the effect of lowering blood sugar is obtained.

3. The preparation method according to claim 2, characterized in that: In step (1), the sieving is performed using a 100-300 mesh sieve.

4. The preparation method according to claim 2, characterized in that: In step (2), the heating and stirring is performed at a temperature of 60-80° C. for 20-40 minutes.

5. The preparation method according to claim 2, characterized in that: In step (2), the cooling step is performed for 20-40 minutes.

6. The preparation method according to claim 2, characterized in that: In step (3), the heating temperature is 50-70° C., and the stirring time is 5-10 minutes.

7. The preparation method according to claim 2, characterized in that: The prepared golden ear beverage is stored after filling and sterilization.

8. The preparation method according to claim 7, characterized in that: The filling comprises filling the golden ear beverage into a container and sealing the container for storage; and the sterilization comprises heating the container in boiling water for 5-10 minutes after filling.

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