Sugar-reducing composition as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food seasoning and sugar reduction, in particular to a sugar-reducing composition as well as a preparation method and application thereof. The sugar-reducing composition is prepared from the following raw materials in parts by weight: 55 to 70 parts of yeast polypeptide and 10 to 25 parts of plant peptide. The yeast polypeptide obtained by separating and purifying the yeast extract is compounded with the plant peptide, the sugar reducing effect can be greatly improved by utilizing the synergistic interaction effect of the yeast polypeptide and the plant peptide, meanwhile, a protein source can be provided for a human body, and a certain nutritional value is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food seasoning and sugar reduction, and in particular to a sugar reduction composition and a preparation method and application thereof. Background Art

[0002] Excessive intake of sugar in daily life can easily lead to weight gain, and at the same time increase the risk of many chronic diseases related to obesity, such as diabetes, hyperlipidemia, hypertension, cancer and other chronic diseases. The National Nutrition Plan (2017-2030) clearly states: Promote a healthy lifestyle. Actively promote the national healthy lifestyle action, and widely carry out special actions focusing on the "three reductions" (reducing salt, oil and sugar).

[0003] As people's health awareness is awakened, sugar-free and sugar-substitute foods are chosen and needed by more and more people. Foods that do not increase blood sugar are a better direction for healthy foods. Seeking green, healthy, low-calorie and sweet taste ingredients has become the inner appeal of many consumers. The existing sugar reduction technologies mainly include direct sugar reduction, lactose hydrolysis technology sugar reduction, flavor replacement sugar reduction and sweetener replacement sugar reduction. However, the first three sugar reduction technologies are relatively simple and slightly lacking in nutrition and functionality. Nowadays, functional food raw materials have gradually been widely used, and low-sugar, no added sugar and sugar-free products have emerged in the global market.

[0004] Chinese patent CN113475702A discloses a natural sugar substitute yeast extract. The raw materials of the natural sugar substitute yeast extract composition include a main ingredient and auxiliary materials. The main ingredient is composed of yeast extract and natural sweeteners. According to weight parts, the yeast extract is 55 to 80 parts, the natural sweetener is two or more selected from the group consisting of erythritol, stevioside, mogroside, thaumatin and dipotassium glycyrrhizinate, and the natural sweetener is 2 to 45 parts.

[0005] Chinese patent CN101720904A discloses a composite stevia sugar substitute, which is composed of stevia extract, complexing agent, pH regulator, natural malt extract, natural sweetener and natural edible flavor; the weight percentage of each component is stevia extract: complexing agent: pH regulator: natural malt extract: natural sweetener: natural edible flavor equals 100: (20-100): (1-3): (1-3): (0.1-0.6): (0.01-0.03).

[0006] In summary, the current sugar reduction methods are mainly dominated by sweetener substitution, with a single nutritional value. However, there are few reports on the method of reducing sugar by combining multiple raw materials and utilizing the synergistic effect of flavors, which has yet to become a mainstream approach to sugar reduction technology. Summary of the invention

[0007] The technical problem to be solved by the present invention is to provide a sugar-reducing composition, which can effectively reduce sugar intake, while improving the functionality of the sugar-reducing composition and enriching the nutritional value of the product.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] The present application provides a sugar-reducing composition, which comprises the following raw materials by weight: 55-70 parts of yeast polypeptide and 10-25 parts of plant peptide.

[0010] In some embodiments of the present application, the molecular weight of the yeast polypeptide is less than 5000 Da.

[0011] In some embodiments of the present application, the yeast polypeptide is obtained by ultrafiltration of yeast extract through an ultrafiltration membrane with a molecular weight cutoff of 5000Da, wherein the yeast extract contains 2-4g / 100g free amino acids, and preferably contains 12-14wt% β-glucan.

[0012] In some embodiments of the present application, the yeast polypeptide comprises 60-70 parts and the plant peptide comprises 10-20 parts, preferably 65-70 parts and the plant peptide comprises 11-15 parts, by weight.

[0013] In some embodiments of the present application, the plant peptide is selected from one or more of rice peptide, wheat peptide or soybean peptide;

[0014] Preferably, the plant peptides include rice peptides, wheat peptides and soybean peptides;

[0015] More preferably, by weight, the plant peptides include 1-11 parts of rice peptides, 0-5 parts of wheat peptides and 1-5 parts of soybean peptides, preferably 4-8 parts of rice peptides, 3-5 parts of wheat peptides and 1-5 parts of soybean peptides, more preferably 4-6 parts of rice peptides, 4-5 parts of wheat peptides and 1-3 parts of soybean peptides.

[0016] In some embodiments of the present application, the composition further comprises 15-30 parts of a carrier, preferably the carrier comprises one or more of maltodextrin, trehalose or modified starch;

[0017] Preferably, the carrier comprises maltodextrin, trehalose and modified starch;

[0018] More preferably, the carrier comprises 1-10 parts of maltodextrin, 5-20 parts of trehalose and 1-10 parts of modified starch, preferably 1-5 parts of maltodextrin, 7-16 parts of trehalose and 1-5 parts of modified starch, based on weight.

[0019] On the other hand, the present application also provides a method for preparing the above-mentioned sugar-reducing composition, comprising mixing the raw materials of the sugar-reducing composition into a 20-30wt% solution, and drying to obtain the solution.

[0020] In some embodiments of the present application, in the above-mentioned preparation method, the drying is spray drying, and preferably the inlet air temperature is 150-180°C, and the outlet air temperature is 60-90°C.

[0021] On the other hand, the present application also provides the use of the above-mentioned sugar-reducing composition or the sugar-reducing composition obtained by the above-mentioned preparation method in the field of food or beverage.

[0022] On the other hand, the present application also provides a reduced-sugar peach juice beverage, which contains 0.3-1.0 wt‰ of the above-mentioned reduced-sugar composition or the reduced-sugar composition prepared by the above-mentioned preparation method.

[0023] Beneficial effects of the present invention:

[0024] The sugar-reducing composition of the present invention can reduce the amount of sweeteners in traditional sugar-reducing raw materials, reduce unnecessary energy intake, and better meet the needs of people's modern healthy life; the present invention uses yeast polypeptides obtained by separation and purification of yeast extracts and compounding with plant peptides, and utilizes the synergistic effect of yeast polypeptides and plant peptides to greatly improve the sugar-reducing effect, and at the same time can provide a protein source for the human body, and has certain nutritional value. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical scheme and technical effect of the embodiment of the present invention clearer, the technical scheme in the embodiment of the present utility model is clearly and completely described. The embodiment described below is a part of the embodiment of the present invention, not all of the embodiments. In combination with the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0026] Currently, the traditional method of preparing sugar-reducing compounds is relatively simple. Most sugar-reducing raw materials are compounded with traditional sweeteners, which not only bring high calories but also lack overall functionality and nutritional value.

[0027] The present invention selects yeast polypeptide as the main raw material and is combined with plant peptides (rice peptide, wheat peptide and soybean peptide), which greatly reduces the high calories introduced by traditional sweeteners, reduces the energy intake of the human body, can greatly improve the functionality of the sugar-reducing composition, and enrich the nutritional value of the product.

[0028] On the one hand, in a specific embodiment of the present application, the present invention provides a sugar reduction composition,

[0029] The invention comprises the following raw materials by weight: 55-70 parts of yeast polypeptide and 10-25 parts of plant peptide.

[0030] In some embodiments of the present application, the molecular weight of the yeast polypeptide is less than 5000 Da, and preferably, the flavor peptides are mainly concentrated in peptide segments with a molecular weight of less than 1000 Da.

[0031] In the present invention, the yeast polypeptide is prepared by passing yeast extract through an ultrafiltration membrane with a molecular weight cutoff of 5000Da, wherein the yeast extract contains 2-4g / 100g free amino acids, and preferably contains 12-14wt% β-glucan.

[0032] Yeast extract is a product obtained by enzymatic autolysis and separation of yeast, containing soluble components such as amino acids, peptides, nucleotides, etc. It has functional properties such as enhancing freshness and taste, balancing odors and strengthening flavors.

[0033] Plant peptides are water-soluble proteins extracted from plants or crops. They have a small molecular weight and are very easily absorbed by the human body. They can supplement protein for the human body.

[0034] This application uses high-protein yeast peptides and plant peptides as raw materials, and utilizes flavor peptides to bind to receptors and transmit them to brain nerves to enhance sweetness perception. It will not bring excess calories and cause body burden, can effectively reduce sugar intake, and is more suitable for the health needs of most people.

[0035] In some embodiments of the present application, the yeast polypeptide comprises 60-70 parts and the plant peptide comprises 10-20 parts, preferably 65-70 parts and the plant peptide comprises 11-15 parts, by weight.

[0036] In some embodiments of the present application, the weight of the yeast polypeptide in the present application can be any amount of 60-70 parts, specifically 65 parts, 65.22 parts, 65.42 parts, 66 parts, 67 parts, 68 parts, 69 parts, 69.30 parts or 70 parts, or a value within a numerical range consisting of any two of the above specific values ​​as endpoints. It should be understood that in a specific embodiment, any of the above ranges can be combined with any other ranges, as long as the sugar-reducing composition having the effect described in the present application can be obtained.

[0037] In some embodiments of the present application, the weight of the plant polypeptide in the present application can be any amount of 10-25 parts, specifically 10 parts, 11 parts, 11.21 parts, 12 parts, 13 parts, 13.04 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 23.58 parts, 24 parts or 25 parts, or a value within a numerical range consisting of any two of the above specific values ​​as endpoints. It should be understood that in a specific embodiment, any of the above ranges can be combined with any other ranges, as long as the sugar-reducing composition having the effect described in the present application can be obtained.

[0038] In some embodiments of the present application, the plant peptide is selected from one or more of rice peptide, wheat peptide or soybean peptide;

[0039] Preferably, the plant peptides include rice peptides, wheat peptides and soybean peptides;

[0040] More preferably, the sugar-reducing composition comprises 4-20 parts of rice peptide, 0-10 parts of wheat peptide and 1-5 parts of soybean peptide, preferably 4-8 parts of rice peptide, 3-5 parts of wheat peptide and 1-5 parts of soybean peptide, more preferably 4-6 parts of rice peptide, 4-5 parts of wheat peptide and 1-3 parts of soybean peptide.

[0041] In some embodiments of the present application, the weight portion of rice peptide in the present application can be any amount of 4-20 parts, specifically 4 parts, 4.67 parts, 5 parts, 5.43 parts, 6 parts, 7 parts, 7.14 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 15 parts, 18 parts, 18.87 parts or 20 parts, or or a value within the numerical range formed by any two of the above specific values ​​as endpoints. It should be understood that in a specific embodiment, any of the above ranges can be combined with any other ranges, as long as the sugar-reducing composition having the effect described in the present application can be obtained.

[0042] In some embodiments of the present application, the weight portion of wheat peptide in the present application can be any amount of 1-10 parts, specifically 1 part, 2 parts, 3 parts, 3.06 parts, 4 parts, 4.67 parts, 4.72 parts, 5 parts, 6 parts, 6.52 parts, 7 parts, 8 parts, 9 parts or 10 parts, or a value within a numerical range consisting of any two of the above specific values ​​as endpoints. It should be understood that in a specific embodiment, any of the above ranges can be combined with any other ranges, as long as the sugar-reducing composition having the effect described in the present application can be obtained.

[0043] In some embodiments of the present application, the weight portion of soybean peptide in the present application can be any amount of 1-5 parts, specifically 1 part, 1.09 parts, 1.87 parts, 2 parts, 3 parts, 3.06 parts, 4 parts or 5 parts, or a value within a numerical range consisting of any two of the above specific values ​​as endpoints. It should be understood that in a specific embodiment, any of the above ranges can be combined with any other ranges, as long as the sugar-reducing composition having the effect described in the present application can be obtained.

[0044] In some embodiments of the present application, the composition further comprises 15-30 parts of a carrier, preferably the carrier comprises one or more of maltodextrin, trehalose or modified starch; preferably, the carrier comprises maltodextrin, trehalose and modified starch;

[0045] More preferably, the sugar-reducing composition comprises, by weight, 1-10 parts of maltodextrin, 5-20 parts of trehalose and 1-10 parts of modified starch, preferably 1-5 parts of maltodextrin, 7-16 parts of trehalose and 1-5 parts of modified starch.

[0046] Trehalose is a non-reducing disaccharide that can enhance the digestion and absorption function of the gastrointestinal tract, strengthen the body's immunity, and has a strong anti-radiation effect.

[0047] Maltodextrin is a polysaccharide food ingredient that tastes unsweet or slightly sweet. It is widely used in milk powder, beverages and other foods as a filler and thickener.

[0048] Modified starch is obtained by introducing new functional groups into starch molecules or changing the size of starch molecules and the properties of starch granules, thereby changing the natural properties of starch. It is widely used in the food industry as a thickener, stabilizer, gelling agent, adhesive, etc.

[0049] On the other hand, the present application also provides a method for preparing the above-mentioned reduced-sugar plant, characterized in that it comprises mixing the raw materials of the reduced-sugar composition into a 20-30wt% solution and drying it.

[0050] In some embodiments of the present application, the drying is spray drying, preferably with an inlet air temperature of 150-180°C and an outlet air temperature of 60-90°C.

[0051] On the other hand, the present invention also provides use of the sugar-reducing composition in the field of food or beverage.

[0052] On the other hand, the present invention also provides a reduced-sugar peach juice beverage, which contains 0.3-1.0 wt‰ of the reduced-sugar composition.

[0053] The present invention has been verified to be feasible. In order to better understand the content of the present invention, the technical solution of the present invention is further described below in conjunction with specific embodiments, but the specific implementation methods are not intended to limit the present invention.

[0054] The beneficial effects of the present invention are further illustrated by specific examples below.

[0055] The raw materials and reagents used in the present invention are all purchased from mainstream manufacturers in the market. Those without manufacturer or concentration are all analytically pure raw materials and reagents that can be routinely obtained. As long as they can play the expected role, there is no special limitation.

[0056] If no specific technology or conditions are specified in this embodiment, the process shall be carried out according to the technology or conditions described in the literature in the art or according to the product manual.

[0057] Hereinafter, the present invention will be described in more detail using examples and comparative examples, but the technical scope of the present invention is not limited to these examples. It should be noted that, unless otherwise specified, all percentages, parts, and ratios used in the present invention are based on mass.

[0058] The sources of the reagents and instruments used in the following examples are shown in Table 1.

[0059] Table 1 Reagents and instruments used in the examples

[0060]

[0061]

[0062] Example 1

[0063] 65.22g yeast polypeptide, 5.43g rice peptide, 6.53g wheat peptide, 1.09g soybean peptide, 15.22g trehalose, 3.26g maltodextrin and 3.26g modified starch were added into water and stirred to dissolve to obtain a 30wt% aqueous solution, which was then spray-dried with an inlet air temperature of 180°C and an outlet air temperature of 90°C.

[0064] The yeast extract is ultrafiltered with an ultrafiltration membrane having a molecular weight cutoff of 5000Da, the filtrate is collected, and then the filtrate is evaporated and concentrated to a dry matter content of about 30%, and finally spray-dried to obtain yeast polypeptides, wherein the air inlet temperature is 180°C and the air outlet temperature is 90°C. The yeast extract contains 13% β-glucan (by weight percentage) and 3g / 100g free amino acids.

[0065] Example 2

[0066] 65g yeast polypeptide, 11g rice peptide, 3g soybean peptide, 13g trehalose, 6g maltodextrin and 2g modified starch were added into water and stirred to dissolve to obtain a 30wt% aqueous solution, which was then spray-dried with an inlet air temperature of 180°C and an outlet air temperature of 90°C.

[0067] Wherein, the yeast polypeptide is prepared according to the method of Example 1.

[0068] Example 3

[0069] 65.42g yeast polypeptide, 4.67g rice peptide, 4.67g wheat peptide, 1.87g soybean peptide, 14.02g trehalose, 4.67g maltodextrin and 4.67g modified starch were added into water and stirred to dissolve to obtain a 30wt% aqueous solution, which was then spray-dried with an inlet air temperature of 180°C and an outlet air temperature of 90°C.

[0070] Wherein, the yeast polypeptide is prepared according to the method of Example 1.

[0071] Example 4

[0072] 69.39g yeast polypeptide, 7.14g rice peptide, 3.06g wheat peptide, 3.06g soybean peptide, 12.24g trehalose, 2.04g maltodextrin and 3.06g modified starch were added into water and stirred to dissolve to obtain a 30wt% aqueous solution, which was then spray-dried with an inlet air temperature of 180°C and an outlet air temperature of 90°C.

[0073] Wherein, the yeast polypeptide is prepared according to the method of Example 1.

[0074] Example 5

[0075] 56.6g yeast polypeptide, 23.58g rice peptide, 4.72g wheat peptide, 7.55g trehalose, 6.6g maltodextrin and 5.66g modified starch were added into water and stirred to dissolve to obtain a 30wt% aqueous solution, which was then spray-dried with an inlet air temperature of 180°C and an outlet air temperature of 90°C.

[0076] Wherein, the yeast polypeptide is prepared according to the method of Example 1.

[0077] Comparative Example 1

[0078] 65.22g of yeast polypeptide, 15.22g of trehalose, 16.3g of maltodextrin and 3.26g of modified starch were added into water and stirred to dissolve to obtain a 30wt% aqueous solution, which was then spray-dried with an inlet air temperature of 180°C and an outlet air temperature of 90°C.

[0079] Wherein, the yeast polypeptide is prepared according to the method of Example 1.

[0080] Comparative Example 2

[0081] 5.43g rice peptide, 6.52g wheat peptide, 1.09g soybean peptide, 15.22g trehalose, 68.48g maltodextrin and 3.26g modified starch were added into water and stirred to dissolve to obtain a 30wt% aqueous solution, which was then spray-dried with an inlet air temperature of 180°C and an outlet air temperature of 90°C.

[0082] Comparative Example 3

[0083] 15.22 g of trehalose, 81.52 g of maltodextrin and 3.26 g of modified starch were added into water and stirred to dissolve to obtain a 30 wt % aqueous solution, which was then spray dried, wherein the inlet air temperature was 180° C. and the outlet air temperature was 90° C.

[0084] Wherein, the yeast polypeptide is prepared according to the method of Example 1.

[0085] Experimental Example 1

[0086] Peach juice beverage was used to verify the sweetness and overall taste of the sugar-reduced composition product. The formula of the peach juice beverage used was: 40g concentrated peach juice, 57g water, 3g granulated sugar, and the above components were weighed and mixed evenly to obtain the peach juice beverage.

[0087] The peach juice beverage was used as a blank control. Based on the weight of the peach juice beverage, 0.25‰ of the sugar-reduced composition prepared in the embodiment was added to the peach juice beverage as an experimental group, and 0.25‰ of the sugar-reduced composition product prepared in the comparative example was added to the peach juice beverage as a control group. Then, a sensory evaluation test was performed. The sensory evaluation standards are shown in Table 2, and the sensory evaluation results are shown in Table 3.

[0088] Table 2 Sensory scoring standards

[0089] Score range Sweetness Evaluation Criteria Overall taste evaluation criteria 0～4 Almost no sweetness Less sweetness, less aftertaste 4.1～6.0 Has a weaker sweet taste Average sweetness, average aftertaste 6.1～8.0 The sweet taste is more obvious Better sweetness, better aftertaste 8.0～10.0 Very sweet taste Nice sweetness and good aftertaste

[0090] Table 3 Sensory evaluation results

[0091] Sweetness Rating Overall taste Example 1 6.7 6.5 Example 2 7.0 6.8 Example 3 8.0 7.8 Example 4 7.5 7.2 Example 5 6.8 6.7 Comparative Example 1 6.2 6.0 Comparative Example 2 6.3 6.1 Comparative Example 3 5.9 5.7 Blank control 6.0 6.0

[0092] From the sensory evaluation results in Table 3, it can be seen that the sweetness scores and overall taste of Examples 1-5 of the present application are better than those of the blank control, which can reduce the amount of sweeteners in traditional sugar-reducing raw materials and reduce unnecessary energy intake. And from the experimental results of Example 1 and Comparative Examples 1-3, it can be seen that the combination of yeast polypeptides and plant peptides of the present application has a synergistic effect in improving sweetness and overall taste.

[0093] Experimental Example 2

[0094] Peach juice beverage was used as a sugar reduction model to verify the effect of the sugar reduction composition on sweetness and overall taste. The peach juice beverage formula used was: 40g concentrated peach juice, 57g water, 3g sugar, a total of 100g for standby.

[0095] The sugar-reduced composition prepared by adding 0.25‰ of Examples 1-5 of the present invention or Comparative Examples 1-3 was used to replace 10% of granulated sugar as a sugar-reduced 10% + sugar-reduced composition group, the sugar-reduced composition prepared by adding 0.25‰ of Examples 1-5 of the present invention or Comparative Examples 1-3 was used to replace 15% of granulated sugar as a sugar-reduced 15% + sugar-reduced composition group, and the sugar-reduced composition prepared by adding 0.25‰ of Examples 1-5 of the present invention or Comparative Examples 1-3 was used to replace 20% of granulated sugar as a sugar-reduced 20% + sugar-reduced composition group, and a peach juice beverage without adding a sugar-reduced composition and without sugar reduction was used as a blank control. The specific design scheme is shown in Table 4, wherein the sugar-reduced composition in Table 4 is a sugar-reduced composition prepared by Examples 1-5 or Comparative Examples 1-3, and the above samples were subjected to sensory evaluation tests. The sensory evaluation standards are shown in Table 2, and the sensory evaluation results are shown in Table 5.

[0096] Table 4 Sugar reduction test design

[0097]

[0098] Table 5 Sensory evaluation results

[0099]

[0100] From the sensory evaluation results in Table 5, it can be seen that, using peach juice beverage as a sugar reduction model, adding 0.25‰ of the sugar reduction composition prepared in Examples 1-4 of the present application can reduce the amount of sugar by 10%, and also from the experimental results of Example 1 and Comparative Examples 1-3, it can be seen that the combination of yeast polypeptides and plant peptides of the present application can synergistically achieve a 10% sugar reduction effect. Further, adding 0.25‰ of the sugar reduction composition prepared in Examples 3-4 of the present application can reduce the amount of sugar by 15%; further, adding 0.25‰ of the sugar reduction composition prepared in Example 3 of the present application can reduce the amount of sugar by 20%.

[0101] In summary, the present invention adopts a combination of yeast polypeptides and plant peptides, and utilizes flavor peptides to bind to receptors and transmit them to brain nerves to enhance sweetness perception, which can effectively reduce sugar intake without bringing in excess calories and causing body burden. The sugar-reducing composition of the present application is suitable for the health needs of most people.

[0102] Finally, it should be noted that the above preferred embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail through the above preferred embodiments, those skilled in the art should understand that various changes can be made in form and details without departing from the scope defined by the claims of the present invention.

Claims

1. A sugar-reducing composition, characterized in that: The invention comprises the following raw materials by weight: 55-70 parts of yeast polypeptide and 10-25 parts of plant peptide.

2. The sugar-reducing composition according to claim 1, characterized in that: The molecular weight of the yeast polypeptide is less than 5000 Da.

3. The sugar-reducing composition according to claim 1 or 2, characterized in that: The yeast polypeptide is obtained by ultrafiltration of yeast extract through an ultrafiltration membrane with a molecular weight cutoff of 5000Da, wherein the yeast extract contains 2-4g / 100g free amino acids, and preferably contains 12-14wt% β-glucan.

4. The sugar-reducing composition according to any one of claims 1 to 3, characterized in that: By weight, it comprises 60-70 parts of yeast polypeptide and 10-20 parts of plant peptide, preferably 65-70 parts of yeast polypeptide and 11-15 parts of plant peptide.

5. The sugar-reducing composition according to any one of claims 1 to 4, characterized in that: The plant peptide is selected from one or more of rice peptide, wheat peptide or soybean peptide; Preferably, the plant peptides include rice peptides, wheat peptides and soybean peptides; More preferably, by weight, the plant peptides include 1-11 parts of rice peptides, 0-5 parts of wheat peptides and 1-5 parts of soybean peptides, preferably 4-8 parts of rice peptides, 3-5 parts of wheat peptides and 1-5 parts of soybean peptides, more preferably 4-6 parts of rice peptides, 4-5 parts of wheat peptides and 1-3 parts of soybean peptides.

6. The sugar-reducing composition according to any one of claims 1 to 5, characterized in that: The composition further comprises 15-30 parts of a carrier, preferably the carrier comprises one or more of maltodextrin, trehalose or modified starch; Preferably, the carrier comprises maltodextrin, trehalose and modified starch; More preferably, the carrier comprises 1-10 parts of maltodextrin, 5-20 parts of trehalose and 1-10 parts of modified starch, preferably 1-5 parts of maltodextrin, 7-16 parts of trehalose and 1-5 parts of modified starch, based on weight.

7. The method for preparing the sugar-reducing composition according to any one of claims 1 to 6, characterized in that: The method comprises mixing the raw materials of the sugar-reducing composition into a 20-30wt% solution and drying the solution.

8. The preparation method according to claim 7, characterized in that: The drying is spray drying, and preferably the air inlet temperature is 150-180°C and the air outlet temperature is 60-90°C.

9. Use of the sugar-reducing composition according to any one of claims 1 to 6 or the sugar-reducing composition obtained by the preparation method according to claim 7 or 8 in the field of food or beverage.

10. A reduced-sugar peach juice beverage, characterized in that: The invention contains 0.3-1.0 wt‰ of the sugar-reducing composition according to any one of claims 1 to 6 or the sugar-reducing composition prepared by the preparation method according to claim 7 or 8.

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