Low-energy wheat dietary fiber beverage and preparation method thereof

Abstract

The invention discloses a low-energy wheat dietary fiber beverage and a preparation method thereof, wheat dietary fiber powder is used as a raw material, erythritol and stevioside are used as sweetening agents, konjaku flour is used as a natural thickening agent, and the wheat dietary fiber powder beverage is prepared through the links of blending, mixing, homogenizing, homogenizing, sterilizing and the like. The wheat dietary fiber beverage is mellow in taste and low in energy, can supplement enough dietary fibers for human bodies, has the functional characteristics of promoting digestion, controlling blood sugar and blood fat levels, resisting oxidation and the like, and can effectively solve the problems of poor drinking palatability, single taste and the like of wheat dietary fiber powder. The acceptability of the wheat dietary fiber powder is improved, and the requirements of the current public on sugar reduction and sugar control are met.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a low-energy wheat dietary fiber beverage and a preparation method thereof. Background Art

[0002] Dietary fiber is a carbohydrate-based polymer primarily composed of cellulose, hemicellulose, and lignin. Known as the "seventh nutrient" for the human body, dietary fiber, while not digestible and absorbed, contributes to a feeling of fullness, reduces food intake, and promotes fat loss, contributing to weight loss. It also promotes digestion and facilitates bowel movements, ultimately helping to control blood lipids, lower cholesterol, and stabilize blood sugar.

[0003] With the development of society, people face increasing pressure in all aspects of life. Coupled with increasingly irregular diets and lifestyles, the number of people suffering from hypertension, high blood lipids, and constipation is increasing year by year. Wheat dietary fiber powder is extracted from wheat bran through enzymatic hydrolysis, separation, and puffing. Its high dietary fiber content makes it an excellent source of dietary fiber supplement. Studies have shown that consuming wheat dietary fiber powder can significantly lower blood sugar and blood lipids, and promote bowel movements. However, drinking wheat dietary fiber powder directly can result in low fiber palatability, easy sedimentation and stratification, and a monotonous taste.

[0004] In response to the above problems, the present invention uses wheat dietary fiber powder as raw material, konjac flour as a natural thickener, and erythritol and steviol glycoside as low-energy sweetness sources to prepare a low-energy wheat dietary fiber powder beverage with excellent stability and a mellow and rich taste. During the preparation process, the wheat dietary fiber powder and konjac flour are graded and mixed multiple times to avoid the agglomeration of konjac flour in the solution system. Summary of the Invention

[0005] The purpose of this section is to summarize some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the abstract and title of this application to avoid obscuring the purpose of this section, the abstract and the title of the invention, and such simplifications or omissions should not be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] Therefore, the object of the present invention is to overcome the deficiencies in the prior art and provide a low-energy wheat dietary fiber beverage, characterized in that: by weight, the formula of the low-energy wheat dietary fiber beverage includes 10 to 20 parts of wheat dietary fiber powder, 10 to 20 parts of erythritol, 2.8 to 3.2 parts of konjac flour, 0.09 to 0.15 parts of steviol glycosides, 0.1 to 0.3 parts of sodium carbonate, and the balance is purified water.

[0008] In order to solve the above technical problems, the present invention provides the following technical solution: a method for preparing a low-energy wheat dietary fiber beverage, characterized in that: it comprises:

[0009] Add wheat dietary fiber powder and konjac flour to water, heat and stir, then add erythritol, steviol glycosides and sodium carbonate, continue heating and evenly stir the mixed slurry, and add water to make up the volume after the homogenization is completed;

[0010] After the volume is set, adjust the pH value of the slurry system with sodium carbonate;

[0011] The mixed slurry is homogenized once and twice to obtain a uniform mixed slurry;

[0012] The homogenized mixed slurry is quantitatively filled and sealed, and then sterilized at high temperature and high pressure to obtain the low-energy wheat dietary fiber beverage.

[0013] As a preferred embodiment of the preparation method of the present invention, the heating and stirring process comprises the following steps: the heating temperature is 90-95° C., and the stirring rate is 600-1000 rpm.

[0014] As a preferred embodiment of the preparation method of the present invention, the slurry is continuously heated and uniformly stirred, wherein the heating temperature is 90-95° C., the stirring rate is 400-600 rpm, and the stirring time is 90-120 min.

[0015] As a preferred embodiment of the preparation method of the present invention, the pH value of the slurry system mixed with sodium carbonate is adjusted to 7.2 to 7.5 using sodium carbonate.

[0016] As a preferred embodiment of the preparation method of the present invention, the mixed slurry is homogenized once and twice, wherein the first homogenization pressure is 15-20 MPa, and the second homogenization is followed immediately after the first homogenization, and the second homogenization pressure is 25-30 MPa.

[0017] As a preferred embodiment of the preparation method of the present invention, the high temperature and high pressure sterilization treatment is carried out, wherein the treatment conditions are sterilization at 121° C. for 25 to 35 minutes and a pressure of 0.1 to 0.15 MPa.

[0018] As a preferred embodiment of the preparation method of the present invention, wheat dietary fiber powder and konjac flour are added to water, wherein the wheat dietary fiber powder and konjac flour are added evenly in batches.

[0019] As a preferred embodiment of the preparation method of the present invention, the number of times of adding in batches is at least three times.

[0020] Beneficial effects of the present invention:

[0021] (1) Wheat dietary fiber powder is rich in dietary fiber and has excellent effects such as promoting gastrointestinal motility and assisting in lowering blood sugar, but the palatability of direct drinking is not high. The present invention uses konjac flour as a natural thickener and adopts a step-by-step mixing process to fully combine wheat dietary fiber powder and konjac flour to develop a wheat dietary fiber beverage, thereby improving the stability of the finished wheat dietary fiber beverage and fully integrating the unique wheat flavor of the wheat dietary fiber with the beverage system, so that the drinking taste of the finished beverage is softer and more palatable.

[0022] (2) The sweeteners used in the beverage of the present invention are erythritol and stevioside, which are low in energy. This allows the wheat dietary fiber beverage to have the functions of promoting digestion and controlling blood sugar, while also having the sensory effects of being sweet, refreshing, thirst-quenching and greasy. This provides consumers with a low-energy, high-dietary fiber beverage option with both excellent health benefits and sensory performance. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. Those skilled in the art can also derive other drawings based on these drawings without inventive effort. Among them:

[0024] Figure 1 The effect of wheat dietary fiber addition on beverage sensory scores.

[0025] Figure 2 The effect of erythritol addition amount on beverage sensory scores.

[0026] Figure 3 The effect of konjac flour addition amount on beverage sensory scores.

[0027] Figure 4 The effect of steviol glycoside addition on beverage sensory scores.

[0028] Figure 5 This is a diagram showing the effects of homogenization of Comparative Example 1 and Example 1. DETAILED DESCRIPTION

[0029] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0030] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0031] Secondly, the term "one embodiment" or "embodiment" herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in various places throughout this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive of other embodiments.

[0032] The raw materials used in the present invention are: wheat dietary fiber powder: Binzhou Zhongyu Food Co., Ltd.; erythritol: Shandong Sanyuan Biotechnology Co., Ltd.; steviol glycoside: Shandong Aojing Biotechnology Co., Ltd.; konjac flour: Hubei Qiangsen Konjac Technology Co., Ltd.; sodium carbonate: Henan Zhongyuan Chemical Co., Ltd.; xanthan gum: Baotou Huazi Industrial Co., Ltd.; wheat pentosan: Binzhou Zhongguwei Food Co., Ltd.

[0033] Instruments used in the embodiments of the present invention: HH-S6 digital display constant temperature water bath: Jiangsu Jinyi Instrument Technology Co., Ltd.; FA2004N electronic balance: Shanghai Precision Scientific Instrument Co., Ltd.; RW200 digital cantilever stirrer: Aika (Guangzhou) Instrument Equipment Co., Ltd.; 60-6SX high-pressure homogenizer: Shanghai Donghua High-Pressure Homogenizer Factory; ELD-885D desktop can seamer: Yilida Packaging Equipment Co., Ltd.; YXQ-50SII vertical pressure steam sterilizer: Shanghai Boxun Medical Biological Instrument Co., Ltd.; FE28-standard pH meter: METTLERTOLEDO.

[0034] In the sensory evaluation of the embodiment of the present invention, 10 relevant practitioners (5 males and 5 females, aged 20-30 years old) who are familiar with beverage product evaluation and have experience in sensory evaluation were selected. According to the contents of Table 1, the beverages were sensory evaluated and scored from four aspects: color, appearance, smell, mouthfeel and taste. The score was given on a 100-point scale. The experiment was conducted in a sensory laboratory that meets ISO international standards.

[0035] Table 1 Sensory scoring standards

[0036]

[0037] Example 1

[0038] This embodiment provides a low-energy wheat dietary fiber beverage and a preparation method thereof, comprising the following steps:

[0039] (1) Raw material selection:

[0040] Weigh 10 parts of wheat dietary fiber powder, 10 parts of erythritol, 2.8 parts of konjac flour, 0.09 parts of steviol glycosides, an appropriate amount of sodium carbonate, and the rest is purified water.

[0041] (2) Mixing and preparation:

[0042] Purified water is heated to 90°C in a water bath, stirred at 600 rpm, and the weighed wheat dietary fiber powder and konjac flour are added to the purified water in a ratio of 1 / 3 wheat dietary fiber powder to 1 / 3 konjac flour. The mixture is added to the mixing tank in batches in the order of 1 / 3 wheat dietary fiber powder and 1 / 3 konjac flour. After the addition is completed, the weighed erythritol, steviol glycosides and a small amount of sodium carbonate are added.

[0043] After the mixing is completed, the stirrer speed is adjusted to 400 rpm, and the mixture is heated and stirred in a 90 ° C water bath for 90 minutes. During this period, the slurry system is observed to see if there is konjac flour agglomeration. If so, the stirring speed can be appropriately increased until the mixed slurry system is relatively uniform and there are no translucent particles.

[0044] After homogenization, pure water with a temperature close to that of the mixed slurry system was added to make up the volume while stirring at a stirring speed of 400 rpm.

[0045] (3) pH adjustment and homogenization:

[0046] After the mixed slurry is constant in volume, the pH value of the mixed slurry system is adjusted to 7.2-7.5 using sodium carbonate, and then homogenized twice in a high-pressure homogenizer. The first homogenization pressure is 15 MPa. After the first homogenization is completed, the second homogenization is immediately carried out, and the second homogenization pressure is 25 MPa.

[0047] (4) Filling, sealing and sterilization:

[0048] The homogenized mixed slurry is filled into unsealed stainless steel cans with a filling volume of 240ml / bottle. After filling, the cans are sealed with a rotary can sealer and the cans are checked for tightness.

[0049] The sealed beverage cans were placed in an autoclave and sterilized at 121° C. for 25 minutes at a pressure of 0.1 MPa. After sterilization, the autoclave was closed and immediately vented, and the beverage cans were taken out to obtain a wheat dietary fiber beverage.

[0050] Allow the wheat dietary fiber beverage to cool naturally to room temperature, shake the can slightly before opening the lid, then pour out the beverage, observe its stability, and taste it.

[0051] Example 2

[0052] This embodiment provides a low-energy wheat dietary fiber beverage and a preparation method thereof, comprising the following steps:

[0053] (1) Raw material selection:

[0054] Weigh 15 parts of wheat dietary fiber powder, 15 parts of erythritol, 3.0 parts of konjac flour, 0.15 parts of steviol glycosides, an appropriate amount of sodium carbonate, and the rest is purified water.

[0055] (2) Mixing and preparation:

[0056] Purified water is heated to 90°C in a water bath, stirred at 800 rpm, and the weighed wheat dietary fiber powder and konjac flour are added to the purified water in a ratio of 1 / 3 wheat dietary fiber powder to 1 / 3 konjac flour. The mixture is added to the mixing tank in batches in the order of 1 / 3 wheat dietary fiber powder and 1 / 3 konjac flour. After the addition is completed, the weighed erythritol, steviol glycosides and a small amount of sodium carbonate are added.

[0057] After the mixing is completed, the stirrer speed is adjusted to 500 rpm, and the mixture is heated and stirred in a 90 ° C water bath for 105 minutes. During this period, the slurry system is observed to see if there is konjac flour agglomeration. If so, the stirring speed can be appropriately increased until the mixed slurry system is relatively uniform and free of translucent particles.

[0058] After homogenization, pure water with a temperature close to that of the mixed slurry system was added to the volume and stirred at a stirring speed of 500 rpm.

[0059] (3) pH adjustment and homogenization:

[0060] After the mixed slurry is constant in volume, the pH value of the mixed slurry system is adjusted to 7.2-7.5 using sodium carbonate, and then homogenized twice in a high-pressure homogenizer. The first homogenization pressure is 20 MPa. After the first homogenization is completed, the second homogenization is immediately carried out at a pressure of 25 MPa.

[0061] (4) Filling, sealing and sterilization:

[0062] The homogenized mixed slurry is filled into unsealed stainless steel cans with a filling volume of 240ml / bottle. After filling, the cans are sealed with a rotary can sealer and the cans are checked for tightness.

[0063] The sealed beverage cans were placed in an autoclave and sterilized at 121° C. for 30 minutes at a pressure of 0.1 MPa. After sterilization, the autoclave was closed and immediately vented, and the beverage cans were taken out to obtain a wheat dietary fiber beverage.

[0064] Allow the wheat dietary fiber beverage to cool naturally to room temperature, shake the can slightly before opening the lid, then pour out the beverage, observe its stability, and taste it.

[0065] Example 3

[0066] This embodiment provides a low-energy wheat dietary fiber beverage and a preparation method thereof, comprising the following steps:

[0067] (1) Raw material selection:

[0068] Weigh 20 parts of wheat dietary fiber powder, 20 parts of erythritol, 3.2 parts of konjac flour, 0.12 parts of steviol glycosides, an appropriate amount of sodium carbonate, and the rest is purified water.

[0069] (2) Mixing and preparation:

[0070] Purified water is heated to 90°C in a water bath, stirred at 1000 rpm, and the weighed wheat dietary fiber powder and konjac flour are added to the purified water in a ratio of 1 / 3 wheat dietary fiber powder to 1 / 3 konjac flour. The mixture is added to the mixing tank in batches in the order of 1 / 3 wheat dietary fiber powder and 1 / 3 konjac flour. After the addition is completed, the weighed erythritol, steviol glycosides and a small amount of sodium carbonate are added.

[0071] After the mixing is completed, the stirrer speed is adjusted to 600 rpm, and the mixture is heated and stirred in a 90 ° C water bath for 120 minutes. During this period, the slurry system is observed to see if there is konjac flour agglomeration. If so, the stirring speed can be appropriately increased until the mixed slurry system is relatively uniform and free of translucent particles.

[0072] After homogenization, pure water with a temperature close to that of the mixed slurry system was added to make up the volume while stirring at a stirring speed of 600 rpm.

[0073] (3) pH adjustment and homogenization:

[0074] After the mixed slurry is constant in volume, the pH value of the mixed slurry system is adjusted to 7.2-7.5 using sodium carbonate, and then homogenized twice in a high-pressure homogenizer. The first homogenization pressure is 20 MPa. After the first homogenization is completed, the second homogenization is immediately carried out, and the second homogenization pressure is 30 MPa.

[0075] (4) Filling, sealing and sterilization:

[0076] The homogenized mixed slurry is filled into unsealed stainless steel cans with a filling volume of 240ml / bottle. After filling, the cans are sealed with a rotary can sealer and the cans are checked for tightness.

[0077] The sealed beverage cans were placed in an autoclave and sterilized at 121° C. for 35 minutes at a pressure of 0.1 MPa. After sterilization, the autoclave was closed and immediately vented, and the beverage cans were taken out to obtain a wheat dietary fiber beverage.

[0078] Allow the wheat dietary fiber beverage to cool naturally to room temperature, shake the can slightly before opening the lid, then pour out the beverage, observe its stability, and taste it.

[0079] Example 4

[0080] The difference between this embodiment and embodiment 1 is that the raw materials in step (1) are replaced with 15 parts of erythritol, 3.0 parts of konjac flour, and 0.09 parts of stevioside, and the amounts of wheat dietary fiber added are 5 parts, 10 parts, 15 parts, 20 parts, and 25 parts, respectively, to explore the effect of different amounts of wheat dietary fiber added on the sensory quality of the beverage.

[0081] The results are as follows Figure 1 As shown in the figure, as the amount of wheat dietary fiber powder added increases, the beverage's sensory score gradually increases. When the amount added reaches 15 parts, the beverage's sensory score reaches its highest (73.8 points). When wheat dietary fiber powder is added to 20 parts or more, the beverage's sensory score shows a downward trend. Wheat dietary fiber powder has a unique malt and roasted flavor and is light brown in color. When the amount of wheat dietary fiber powder added to the beverage is low, the overall malt and roasted flavors are not obvious, resulting in a lighter and more monotonous flavor. When the amount of wheat dietary fiber powder added is too high, the excessive fiber granularity will lead to a decrease in the beverage's palatability. Taking all factors into consideration, 15 parts of wheat dietary fiber powder was selected as the factor level center point for the orthogonal optimization of the wheat dietary fiber beverage formula.

[0082] Example 5

[0083] The difference between this embodiment and embodiment 1 is that the raw materials in step (1) are replaced by 15 parts of wheat dietary fiber powder, 3.0 parts of konjac flour, 0.09 parts of stevioside, and 5 parts, 10 parts, 15 parts, 20 parts and 25 parts of erythritol, respectively, to explore the effect of different erythritol addition amounts on the sensory quality of the beverage.

[0084] The results are as follows Figure 2As shown, when the amount of erythritol added ranged from 5 to 15 parts, the beverage's sensory score gradually increased. When the amount added reached 15 parts, the beverage's sensory score reached its highest (71.8 points). As erythritol continued to be added, the beverage's sensory score gradually decreased. Erythritol is a low-calorie natural sweetener with a sweetness of 60-80% that of sucrose and a caloric value of only about 1 / 10 of sucrose, making it an excellent sweetening option for low-energy beverages. Erythritol can impart a refreshing sweetness and a cooling taste to beverages. Within a certain range, the sweetness of the beverage becomes more pronounced with the addition of erythritol, and the sensory score gradually increases. When the addition amount is too high, the beverage's sweetness becomes overly prominent, which to some extent masks the distinctive flavor and taste of the wheat dietary fiber powder, resulting in a decrease in the beverage's sensory score. Taking all factors into consideration, 15 parts of erythritol was selected as the factor level center point for the orthogonal optimization of the wheat dietary fiber beverage formula.

[0085] Example 6

[0086] The difference between this embodiment and Example 1 is that the raw materials in step (1) are replaced with 15 parts of wheat dietary fiber powder, 15 parts of erythritol, and 0.09 parts of stevioside, and the amounts of konjac flour added are 2.6 parts, 2.8 parts, 3.0 parts, 3.2 parts and 3.4 parts, respectively, to explore the effect of different amounts of konjac flour added on the sensory quality of the beverage.

[0087] The results are as follows Figure 3 As shown in Figure 3, along with the increase of konjac flour addition, beverage sensory quality presents a state close to linear growth. When the addition is 3.0 parts, beverage sensory score reaches the highest (75.6 points). With further addition of konjac flour, beverage sensory score gradually decreases. Konjac flour is a low-calorie food raw material extracted from konjac tubers. It is applied in beverages to have good thickening and stabilizing functions. Within a certain range, along with the increase of konjac flour, the viscosity and consistency of beverage gradually increase, and entrance becomes more and more mellow, and sensory score also progressively increases. However, when konjac flour increases too much, beverage is too viscous, and palatability decreases, causing sensory score to decrease. Taking all factors into consideration, 3.0 parts of konjac flour are selected as the factor level center point of orthogonal optimization of wheat dietary fiber beverage formula.

[0088] Example 7

[0089] The difference between this embodiment and embodiment 1 is that the raw materials in step (1) are replaced by 15 parts of wheat dietary fiber powder, 15 parts of erythritol, and 3.0 parts of konjac flour, and the amounts of stevioside added are 0.03 parts, 0.06 parts, 0.09 parts, 0.12 parts and 0.15 parts, respectively, to explore the effect of different amounts of stevioside added on the sensory quality of the beverage.

[0090] The results are as follows Figure 4As shown in the figure, within the range of 0.03 to 0.12 parts, the sensory score of the beverage gradually increased with the increase in the addition amount of steviol glycoside. When the addition amount was 0.12 parts, the beverage had the highest sensory score (72.2 points). As steviol glycoside was further added, the sensory score of the beverage decreased. Steviol glycoside sweetness is also an excellent sweetness choice for low-energy beverages. Its sweetness is about 300 times that of sucrose, and its calories are only 1 / 300 of sucrose. When the addition amount of steviol glycoside in the beverage is low, the sweetness of the beverage is not rich, and the sensory performance after entering the mouth is poor. When the addition amount is too high, the sweetness retention phenomenon after entering the beverage is too obvious, and the sweetness performance is too prominent. Taking all factors into consideration, 0.12 parts of steviol glycoside was selected as the factor level center point for the orthogonal optimization of the wheat dietary fiber beverage formula.

[0091] Through the single factor experiments of Examples 4 to 7, an orthogonal test was conducted with four factors: wheat dietary fiber powder, erythritol, konjac flour, and steviol glycosides to determine the optimal formula of the wheat dietary fiber beverage. The orthogonal experimental factor levels are shown in Table 2 below.

[0092] Table 2 Orthogonal factor level table

[0093]

[0094] The results are shown in Table 3. Based on the results of the single factor experiment, the wheat dietary fiber powder beverage formula was L9(3 4 ) orthogonal optimization was performed. The results showed that the influence of each factor on the sensory score of the beverage was as follows: wheat dietary fiber powder addition > konjac flour addition > stevioside addition > erythritol addition. The optimal combination obtained by optimization was A3B2C3D3, i.e., fiber powder addition of 20g / kg, erythritol addition of 15g / kg, konjac flour addition of 3.2g / kg, and stevioside addition of 0.15g / kg. The optimal combination did not appear in the orthogonal optimization, so the highest-scoring group A3B3C2D1 (80.3 points) and A3B2C3D3 were selected for verification experiments. The results showed that A3B2C3D3 achieved a sensory score of 81.3 points, higher than the highest-scoring group A3B3C2D1 in the orthogonal optimization, thus confirming A3B2C3D3 as the optimal formula.

[0095] Table 3 Orthogonal experiment table

[0096]

[0097] Comparative Example 1

[0098] The difference between this comparative example and Example 3 is that the "1 / 3 wheat dietary fiber powder and 1 / 3 konjac flour are added to the mixing tank in batches and in order" in step (2) is replaced by "1 / 3 wheat dietary fiber powder is added to the mixing tank in batches and the konjac flour is directly added to the mixing tank". After homogenization, Figure 5 As shown, wherein, (a) is the effect diagram after all the konjac flour of comparative example 1 is added in a single time, and (b) is the effect diagram after the konjac flour of embodiment 1 is added in batches. It can be seen that compared with adding in batches, adding all the konjac flour in a single time to the system is very likely to produce white lumps or white particles, affecting the subsequent homogenization process and sensory performance of the beverage.

[0099] Comparative Example 2

[0100] The difference between this comparative example and Example 3 is that the step (2) of "adding all of the wheat dietary fiber powder and 1 / 3 konjac flour in batches in the ratio and order of 1 / 3 wheat dietary fiber powder and 1 / 3 konjac flour to the mixing tank" is replaced by "first adding 1 / 3 konjac flour to the mixing tank in batches, and then directly adding all of the wheat dietary fiber powder to the mixing tank". However, the viscosity of the solution may increase due to the konjac flour, making it difficult to mix the wheat dietary fiber powder evenly, thereby affecting the subsequent homogenization process and sensory performance of the beverage.

[0101] Comparative Example 3

[0102] The difference between this comparative example and Example 3 is that konjac flour is replaced with xanthan gum, and the remaining steps are the same as in Example 1. The average sensory score of Example 3 is 78.9 points. After replacing konjac flour with xanthan gum, the fiber beverage has a lower mellow taste, with the average sensory score reduced to 73.9 points. In terms of stability, the static stability time of Example 3 (i.e., the time when precipitation or stratification begins after the beverage is shaken and left to stand) is more than 1 hour, while after replacing konjac flour with xanthan gum, the static stability time is less than 0.5 hours.

[0103] Table 5 Comparison of stability and sensory performance (Comparative Example 3)

[0104]

[0105] Comparative Example 4

[0106] This comparative example differs from Example 3 in that wheat dietary fiber was replaced with wheat pentosan, and the remaining steps were the same as in Example 1. The average sensory score of Example 3 was 78.9 points. After replacing wheat dietary fiber powder with wheat pentosan, although the static stability time remained above 1 hour, the wheat flavor of the beverage was significantly insufficient, and the average sensory score dropped to 68.0 points.

[0107] Table 6 Comparison of stability and sensory performance (Comparative Example 4)

[0108]

[0109] Comparative Example 5

[0110] The difference between this comparative example and Example 3 is that konjac flour is replaced with xanthan gum, and wheat dietary fiber is replaced with wheat pentosan, and the remaining steps are the same as Example 1. The average sensory score of Example 3 is 78.9 points. After replacing konjac flour with xanthan gum and wheat dietary fiber with wheat pentosan, the beverage has significantly reduced wheat aroma, mellow taste, and palatability, with an average sensory score of 52.5 points, and the static stability time is less than 0.5 hours.

[0111] Table 7 Comparison of stability and sensory performance (Comparative Example 5)

[0112]

[0113]

[0114] The wheat dietary fiber beverage prepared by the present invention not only meets the high dietary fiber requirements, but also has the functions of controlling blood sugar and blood lipids, controlling body weight, etc. At the same time, the beverage also has a sweet and refreshing taste, a mellow mouthfeel and a rich wheat paste flavor, achieving both excellent nutrition and flavor of the beverage.

[0115] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, and all of these should be included in the scope of the present invention.

Claims

1. A low-energy wheat dietary fiber beverage, characterized in that: The formula of the low-energy wheat dietary fiber beverage includes, by mass, 10 to 20 parts of wheat dietary fiber powder, 10 to 20 parts of erythritol, 2.8 to 3.2 parts of konjac flour, 0.09 to 0.15 parts of stevioside, 0.1 to 0.3 parts of sodium carbonate, and the balance is purified water.

2. A method for preparing a low-energy wheat dietary fiber beverage, characterized in that: include, Add wheat dietary fiber powder and konjac flour to water, heat and stir, then add erythritol, steviol glycosides and sodium carbonate, continue heating and evenly stir the mixed slurry, and add water to make up the volume after the homogenization is completed; After the volume is set, adjust the pH value of the slurry system with sodium carbonate; The mixed slurry is homogenized once and twice to obtain a uniform mixed slurry; The homogenized mixed slurry is quantitatively filled and sealed, and then sterilized at high temperature and high pressure to obtain the low-energy wheat dietary fiber beverage.

3. The preparation method according to claim 2, wherein: The heating and stirring process has a heating temperature of 90 to 95° C. and a stirring rate of 600 to 1000 rpm.

4. The preparation method according to claim 2, wherein: The slurry is continuously heated and uniformly stirred, wherein the heating temperature is 90-95° C., the stirring rate is 400-600 rpm, and the stirring time is 90-120 min.

5. The preparation method according to claim 2, wherein: The pH value of the slurry system is adjusted by using sodium carbonate, wherein the pH value of the system is adjusted to 7.2-7.5 using sodium carbonate.

6. The preparation method according to claim 2, wherein: The mixed slurry is homogenized once and twice, wherein the first homogenization pressure is 15-20 MPa, and the second homogenization is immediately followed by the completion of the first homogenization, and the second homogenization pressure is 25-30 MPa.

7. The preparation method according to claim 2, wherein: The high temperature and high pressure sterilization treatment is carried out, wherein the treatment conditions are sterilization at 121° C. for 25 to 35 minutes and a pressure of 0.1 to 0.15 MPa.

8. The preparation method according to claim 2, wherein: The wheat dietary fiber powder and konjac flour are added into water, wherein the wheat dietary fiber powder and konjac flour are evenly added in batches.

9. The preparation method according to claim 8, wherein: The number of times of adding in batches is at least three times.

10. Use of the low-energy wheat dietary fiber beverage prepared by the preparation method according to any one of claims 2 to 8.

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