68 results about "Polydextrose" patented technology

The invention discloses a composition for regulating sleep rhythm homeostasis as well as a preparation method and application thereof. The composition for regulating the sleep rhythm homeostasis is prepared from the following components in percentage by weight: 5 to 18 percent of polydextrose, 9 to 15 percent of galactooligosaccharide, 1 to 10 percent of inulin, 0.4 to 2 percent of gamma-aminobutyric acid, 0.8 to 2.2 percent of L-theanine, 0.1 to 3.5 percent of magnesium citrate, 2 to 21 percent of semen ziziphi spinosae extract, 1 to 10 percent of poria cocos extract, 0.5 to 2 percent of pericarpium citri reticulatae extract, 0.3 to 1 percent of liquorice root extract and 15 to 40 percent of maltodextrin. 5-18% of coconut oil powder MCTs, and 0.5-2% of a lily extract. According to the application, a magnesium MCTs shell-core structure is delivered by maltodextrin to form a mitochondrial piezoelectric engine so as to improve prebiotics, promote flora metabolism efficiency and energy supply feedback, activate intestinal pheochromophilic cells and improve SLC6A4 gene expression so as to improve synthesis of 5-hydroxytryptamine in the brain and activate GABA energy neurons; meanwhile, through the spina date seed and poria cocos quantum dots and a pericarpium citri reticulatae and liquorice pi-pi stacking network, the blood-brain barrier penetration rate is greatly increased, and hypothalamic CRH release is adjusted.

The present invention discloses a CBP lysine children growth milk powder and a preparation method thereof, and belongs to the technical field of milk powder, the CBP lysine children growth milk powder comprises the following components by mass: a wet process part: 575 parts of whole milk powder, 175 parts of dried skim milk, 175 parts of isomaltooligosacharide (type 50) powder, 30 parts of polydextrose, 28 parts of edible plant blend oil, 4 parts of milk mineral salt, and 13.7 parts of a compound children modified milk powder three-nutrition enhancer; cBP lysine is cooperated with bifidobacterium and seven traditional Chinese medicine extracts, DHA and ARA are accurately proportioned, the calcium absorption efficiency and the intestinal colonization capacity of probiotics are remarkably improved, a three-step mixing method is combined with a two-way shearing low-temperature technology, rapid and uniform mixing is achieved, the activity of the probiotics and the stability of DHA are reserved to the maximum extent, high uniformity of products is ensured, and the product quality is improved. The low-moisture wet-process base powder inhibits moisture absorption of traditional Chinese medicine components, nitrogen protection blocks oxidation in the whole process, the shelf life is prolonged, and the reconstituability is improved.

The invention belongs to the technical field of biochemistry, and particularly relates to a probiotic composition for relieving depression as well as a preparation method and application of the probiotic composition. The probiotic composition is prepared from bacillus cecum, lactobacillus reuteri and an oligosaccharide composition; wherein the viable count of the bacillus cecum and the lactobacillus reuteri is 10 < 9 >-10 < 11 > CFU / g; the oligosaccharide composition is prepared by compounding polydextrose, fructo-oligosaccharide and galactooligosaccharide according to an optimized weight ratio. According to the invention, the oligosaccharide composition is cooperated with the probiotics to play a curative effect, so that the proliferation effect of the bacteroides cecum and the lactobacillus reuteri in the intestinal tract is improved, and the balance of the probiotics in the intestinal tract is regulated. Detection results of behavioristics and physiological indexes of mice show that the depression-like behaviors of the mice are remarkably reduced under the action of the composition, and various biochemical indexes are remarkably improved; the composition has a certain improvement effect on depressive mood.

The invention relates to the technical field of solid beverages, in particular to isomaltitol dietary fiber particles and a preparation method thereof, and the isomaltitol dietary fiber particles comprise the following components: isomaltitol, Chinese date mulberry extract, golden flower Tibetan tea powder, fructo-oligosaccharide, polydextrose, xylooligosaccharide, stachyose, insoluble dietary fiber, inulin, konjac glucomannan and lycium barbarum polysaccharide. By processing the raw materials and optimizing the process, the problems of poor taste, low stability, single function and the like of the existing dietary fiber product are solved. The application of the microencapsulated isomaltitol and the ultrahigh pressure treated inulin respectively realizes the slow-release control of a sweetening agent and the improvement of the solubility of polysaccharide fibers, and the flavor adjustment of the Chinese date mulberry extract and the decaffeinated golden flower Tibetan tea powder, so that the product has high dietary fiber content and also has fresh and sweet fruit fragrance and elegant tea fragrance; and the taste is fine and caking-free.

The present invention provides a nutritional composition comprising one or more of vitamin D, polydextrose and galacto-oligosaccharides in combination with a calcium source. The composition has the effect of improving the intestinal mucosal barrier including improving intestinal mucosal permeability, modulating expression of intercellular tight junction proteins, improving intestinal mucosal tissue structure and improving levels of markers of the intestinal mucosal barrier.

The invention relates to the technical field of food processing, in particular to a low-sugar high-dietary-fiber chocolate pie and a preparation method thereof. The chocolate pie comprises a pie blank, a sandwich and a chocolate coating, raw materials of the pie blank comprise isomaltooligosacharide, raw materials of the sandwich comprise isomaltooligosacharide and trehalose, and raw materials of the chocolate coating comprise maltitol. By using the components, a natural low-sugar system without cane sugar and artificial sweeteners in the whole process is realized; the composite dietary fiber system of the isomaltooligosacharide, the polydextrose and the wheat fiber can meet the requirement of high dietary fiber, considers intestinal health, weight management and sweet taste experience, and realizes unification of health and taste; the product also meets the requirement of zero trans fat; in the preparation process, the cake blank can keep the taste and avoid moisture regain, and a stable and difficult-to-break solid foundation is provided for adding the sandwich and coating the chocolate.

The invention discloses a prebiotic black coffee beverage capable of improving the intestinal health function and a preparation method and application thereof, and belongs to the technical field of functional food. The invention discloses a prebiotic black coffee beverage with a function of improving intestinal health. The prebiotic black coffee beverage is prepared from the following raw materials: water, a black coffee concentrated solution, resistant dextrin, polydextrose, fructo-oligosaccharide, puerarin, mogroside and xanthan gum. The prebiotic black coffee drink added with prebiotics, dietary fibers and medicinal and edible components has the functions of improving intestinal health, promoting excretion and relaxing bowels, and is suitable for intestinal health management of people who have high sedentariness and irregular work and rest.

The invention belongs to the technical field of nutritious food, discloses a soluble fiber solid beverage and a preparation method thereof, and solves the problems of single component, lack of functional synergy and insufficient universality of the existing soluble fiber solid beverage. The soluble fiber solid beverage is prepared from the following components in parts by weight: 1 to 2 parts of alginate oligosaccharide, 25 to 40 parts of resistant dextrin, 20 to 30 parts of inulin, 15 to 25 parts of polydextrose, 10 to 20 parts of fructo-oligosaccharide, 3 to 5 parts of stachyose and 0.1 to 0.3 part of stevioside. The total soluble fiber content can reach 88.5%, the dissolution time is only 2.3 s, the particle size of undissolved particles is smaller than or equal to 5 microns, the abdominal distension occurrence rate is 6.0%, the gas production rate is 10.0%, and the low-sugar-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low-fat-content low

The invention provides high-activity crataegus pinnatifida fruit vinegar and a preparation method thereof.The preparation method comprises the steps that crataegus pinnatifida fruits are juiced, then a composite chelating agent composed of polyglucuronic acid and monopotassium phosphate is added for chelating treatment, and a polysaccharide-metal ion cross-linked network is removed; then adding endo-beta-1, 4-glucanase to carry out linear polysaccharide directional enzymolysis, so that the viscosity of the fruit juice is obviously reduced; after the components are adjusted, double modified yeast beta-glucan microspheres are added, yeast is inoculated for alcoholic fermentation, the microspheres are subjected to double grafting modification through galactooligosaccharide and theaflavin, and active components in the crabapple can be directionally captured and stabilized through hydrophilic and hydrophobic effects respectively; after alcohol fermentation is finished, acetic bacteria are inoculated for acetic fermentation, and finally, filtering and sterilization are performed. According to the method disclosed by the invention, by virtue of a synergistic strategy of breaking a network firstly, then carrying out enzymolysis debonding and then carrying out microsphere loading, the fermentation mass transfer efficiency is effectively improved, and meanwhile, the retention rate of functional components such as polyphenol and saponin in the fruit vinegar is increased.

The invention belongs to the technical field of food coloring, and particularly relates to a compound sweetening agent capable of coloring at low temperature for food as well as a preparation method and application of the compound sweetening agent. The D-psicose and tagatose chewable tablets are prepared from the following raw materials in parts by mass: 15 to 20 parts of D-psicose, 1 to 5 parts of tagatose, 2 to 8 parts of D-xylose, 20 to 25 parts of xylitol, 30 to 35 parts of solid maltitol, 30 to 35 parts of liquid maltitol, 10 to 14 parts of polydextrose and 0.5 to 1.5 parts of stevioside. The sweetening agent with a coloring function is perfectly combined with other sugar-free sweetening agents, so that function synergy is realized, food can quickly generate good color and luster in a low-temperature state, and the nutrition of the food is prevented from being lost.

The utility model provides polydextrose liquid separation and purification equipment. According to the polydextrose liquid separation and purification equipment, a purification and separation barrel is fixedly connected to the top of a bottom plate through a supporting frame, a first intercepting disc is installed in the purification and separation barrel and close to the top, and a second intercepting disc is installed in the purification and separation barrel and close to the middle; the bottom end of the second interception disc is fixedly connected with a blow-off pipe, the other end of the blow-off pipe is provided with a second valve, the bottom of the purification and separation barrel is provided with a discharge pipe, and the other end of the discharge pipe is provided with a mounting pipe through a first valve. According to the polydextrose liquid separation and purification equipment provided by the utility model, the first interception disc and the second interception disc are matched with the stirring frame to accelerate dissolution of a polydextrose raw material through the design, meanwhile, the primary purification and separation effect can be achieved, and meanwhile, the primary liquid extracted, stored and separated for the first time is subjected to secondary purification through the secondary purification box; and the taking and storing effect and efficiency are improved.

The application belongs to the technical field of food processing, and relates to a high-protein and low-fat baked potato crisp with balanced nutrition and a preparation method thereof. Raw materials of the high-protein and low-fat baked potato crisp include potato powder, concentrated milk protein, soybean protein isolate, egg protein, maltitol solution, polydextrose, vegetable oil, sodium bicarbonate and water. The combination of the concentrated milk protein, the soybean protein isolate and the egg protein makes the protein content higher than 21%, the forming performance good and the breakage rate low. The baking process is used to replace the frying process, and the oil content of the finished product is only about 11%, which is much lower than 30% of the commercially available fried potato chips. The high-protein and low-fat baked potato crisp is rich in high-protein, high-dietary fiber, various vitamins and minerals, and has balanced nutrition.

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

The present application provides a high-stability zero sucrose milk-containing solid formed product, and the preparation raw material comprises a sweetener selected from sorbitol, polydextrose and trehalose. By using a specific kind of sweetener to replace sucrose, the present application not only can reduce the heat of the product, but also can effectively improve the texture stability of the product. The sweetener used in the present application has good moisturizing performance and low crystallization tendency while maintaining sweetness, which helps to reduce water migration and sugar crystallization, thereby slowing down the hardening phenomenon of the milk-containing solid formed product.

The invention discloses purple rice yoghurt and a preparation method thereof. The purple rice yoghurt is prepared from the following components in parts by weight: 75-85 parts of raw milk, 15-25 parts of purple rice milk, 5-10 parts of purple rice grains, 2-8 parts of cane sugar, 4-6 parts of polydextrose, 0.1-0.2 part of a compound leavening agent and 0.4-0.8 part of a compound stabilizer. The preparation method comprises the following steps: mixing the raw materials according to the ratio, fermenting, and adding the purple rice milk and the purple rice grains to obtain the purple rice yoghourt. The raw materials are reasonably proportioned, the process treatment is proper, the polydextrose is added to improve the content of dietary fibers and prevent constipation, the purple rice flavor is achieved, nutrient substances of the purple rice are reserved, the taste is richer, and the health of human bodies is facilitated after drinking.

The invention discloses zero-sugar yoghurt and a preparation method thereof.The yoghurt takes raw milk as a main raw material, erythritol and sucralose are compounded to serve as a sweet system, fructo-oligosaccharide (prebiotics) and polydextrose (dietary fibers) are matched to form a unique formula of double sweeteners and double functional fibers, a stabilizer and edible essence are not additionally added, and the zero-sugar yoghurt is prepared. The final product meets the nutritional indexes that the protein is greater than or equal to 3.3 g / 100g and the fat is greater than or equal to 3.4 g / 100g, and adopts a 236 g PET bottling specification; through the synergistic effect of specific components, the problem of after-bitterness of a single sweetening agent is solved, the dual effects of improving intestinal health and optimizing product texture are achieved, meanwhile, the mellow and smooth natural taste and system stability of yoghourt are guaranteed, and a healthier zero-sugar dairy product choice is provided for consumers.

The application discloses a probiotic composition and a production process of a probiotic fermented bread crumb, and belongs to the technical field of bread crumb processing. The probiotic composition is a microcapsule structure containing malt dextrin, arabic gum and heat-denatured whey protein isolate as wall materials, and lactobacillus acidophilus and lactobacillus rhamnosus as core materials. The structure can ensure that a small amount of live bacteria and metabolic products are slowly released through the micropores of the wall materials in a normal temperature fermentation environment, so that the free lactic acid bacteria are prevented from rapidly proliferating, excessively producing acid and competing with yeast for carbon and nitrogen sources in the initial stage of fermentation. The probiotic composition can provide nutrition for the yeast in the fermentation process, promote cell division and metabolic activity of the yeast, and the polydextrose, inulin and arabic gum in the microcapsule wall materials are hydrophilic colloids, which can form a uniform hydration network in the dough.

This invention discloses a method and system for continuous polydextrose production with low energy consumption, relating to the field of production control technology. It involves detecting and removing foreign matter from coarse powder materials, dynamically adjusting polymerization reaction control parameters based on the type and quantity of foreign matter; finely pulverizing and sieving clean materials, adjusting fine pulverization control parameters based on the proportion of material remaining on the sieve; returning the material remaining on the sieve to fine pulverization, and magnetically removing the material passing through the sieve to obtain the finished product. This invention avoids excessive heating during polymerization and coking byproducts through foreign matter feedback, and matches pulverization power to demand through sieving feedback, achieving closed-loop collaborative optimization throughout the entire process. This reduces overall energy consumption and improves resource utilization efficiency while ensuring stable product quality.

This invention belongs to the field of condiment technology and discloses a low-sodium salt comprising 75-82 parts by weight of sodium chloride, 15-22 parts by weight of potassium chloride, and 0.8-1.5 parts by weight of konjac gum. It may also contain 0.2-0.4 parts by weight of sodium citrate, 0.3-0.6 parts by weight of magnesium sulfate, and 0.7-1.2 parts by weight of polydextrose. The invention also discloses a method for preparing this low-sodium salt, which involves dissolving sodium chloride, potassium chloride, konjac gum, and appropriate functional additives in a specific ratio, followed by decolorization, filtration, drying, and sieving. The preparation method of this invention is simple and suitable for continuous industrial production. The resulting product exhibits low sodium content, rapid ion release, low moisture absorption and anti-caking properties, and no bitter taste.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a zero-hydrogenation low-sugar solid beverage through spray drying. The method comprises the following steps: firstly, adding modified lecithin and modified Arabic gum into a feed liquid according to a specific proportion, and homogenizing to obtain a mixed feed liquid; then, a pressure spray dryer is used for cyclic agglomeration drying, and separated fine particles are returned to an atomization area to serve as crystal nucleuses and are bonded with wet fog drops to grow into large particles. Through compounding of the modified additive and a cyclic agglomeration technology, the problems that a traditional product is small in particle size, poor in reconstituability and prone to adhering to the wall are effectively solved, and the solid beverage uniform in particle size and good in instant solubility is prepared. The product adopts refined vegetable oil to replace hydrogenated oil, so that zero trans-fatty acid is realized; polydextrose and erythritol are used as main sweet sources, and the total sugar content is less than or equal to 15%. The process is simple and controllable, high in raw material utilization rate, suitable for industrial production and capable of meeting the requirements of healthy sugar-controlled people.

The invention discloses a coprophilous fungus capsule freeze-drying protective agent for intestinal flora transplantation and a preparation method of the coprophilous fungus capsule freeze-drying protective agent for intestinal flora transplantation and belongs to the technical field related to pharmaceutical preparations, and the coprophilous fungus capsule freeze-drying protective agent for intestinal flora transplantation comprises nano-liposome; polydextrose; plant selenoprotein; tea polyphenol; vitamin E; chitosan oligosaccharide; an Omega-3 fatty acid; 3-5% of inulin; the nano-liposome forms a phospholipid bilayer to form a physical barrier on the surface of a cell, and polydextrose and inulin regulate the extracellular medium viscosity and inhibit the growth rate of ice crystals; omega-3 fatty acid is inserted into a phospholipid bilayer to maintain the fluidity of a membrane at a low temperature, vitamin E and tea polyphenol reduce membrane lipid peroxidation products in the freeze-drying process, and the stability of an oxidant cell membrane is protected through damage of ice crystals, so that cells are protected, and the survival of the cells is improved.

The present application relates to the application of food and composition in the preparation of functional food and dairy products. The food comprises a composition, which is composed of epigallocatechin gallate, ginseng powder and polydextrose; the mass ratio of the epigallocatechin gallate, the ginseng powder and the polydextrose is 1:(0.62-10):(0.6-46.16); the mass percentage of ginsenosides in the ginseng powder is 8% or more; the purity of the polydextrose solid is 90% or more; and the purity of the epigallocatechin gallate is 94% or more. In addition, the present application also provides the application of the above-mentioned composition in the preparation of functional food and dairy products. In the food provided by the present application, the components can effectively inhibit the M1 polarization of macrophages, promote the M2 polarization of macrophages, reduce the secretion level of pro-inflammatory cytokines, inhibit the inflammatory response, and realize the rapid improvement of the immune response ability of the body through synergistic effect at the cellular level.

The present invention relates to a pharmaceutical composition comprising fesoterodine, and a stabilizer, selected from the group consisting of xylitol, sorbitol, polydextrose, isomalt, dextrose.

The invention provides a process for preparing polydextrose by an aqueous phase method, which comprises the following steps: premixing glucose, edible acid, sorbitol and water to obtain a premixed solution; carrying out polymerization reaction on the premixed solution, cooling, releasing pressure, adding a pH regulator, regulating to be neutral to obtain a polydextrose solution I, and diluting the polydextrose solution with water to obtain a polydextrose solution II; taking the polydextrose solution II for decoloration and impurity removal treatment to obtain a polydextrose solution III; the third polydextrose solution is dried and smashed, and polydextrose is obtained. The polydextrose prepared by the method disclosed by the invention meets the standard of GB 25541-2010 National Food Safety Standard Food Additive Polydextrose.

This invention discloses the application of a composition in the preparation of foods or medicines that reduce blood lead levels, belonging to the field of food or pharmaceutical applications. The composition is for improving intestinal microecology, comprising inulin, galactooligosaccharides, polydextrose, and water-insoluble dietary fiber, wherein the weight ratio of inulin, galactooligosaccharides, polydextrose, and water-insoluble dietary fiber is 25:25:20:30, and the composition is taken immediately after being dissolved in warm water before meals. This invention, through the rational combination of water-insoluble dietary fiber and functional polysaccharides, adjusts the release rate of nutrients in the intestine, slows down digestion, absorbs and eliminates toxic substances from food, reduces intestinal permeability, and simultaneously possesses the functions of water absorption and swelling, gradient adhesion, mechanical isolation, mesh adsorption, ion exchange, and microbial regulation, providing a favorable environment and food for the growth of intestinal microorganisms, and effectively reducing blood endotoxins and blood lead levels, enhancing immunity, and preventing chronic diseases.

The invention discloses a preparation method of low-viscosity polydextrose, and belongs to the technical field of polydextrose preparation. Carrying out multi-stage polymerization reaction on the saccharified liquid, and then refining to obtain low-viscosity polydextrose; the saccharification liquid comprises 10 wt% of glucose, 40 wt% of maltose, 40 wt% of maltotriose, and 10 wt% of tetrasaccharide or above; the multi-stage polymerization reaction specifically comprises the following steps: adding 1wt% of citric acid and 1wt% of sorbitol into the saccharified liquid, and reacting under a high-temperature condition until the content of glucose is 1t; 2 wt%; glucose is supplemented, the adding amount is 10-30 wt% of that of the previous system, and the reaction continues until the glucose content is 1t; 2 wt%; supplementing 20-40wt% of glucose, and continuing the reaction until the content of the glucose is 1t; and 2 wt%. Starch can be adopted as a raw material, and pigment accumulation is reduced by adopting a specific preparation method; meanwhile, the viscosity of the polydextrose is reduced by controlling the size of a molecular chain.

The present application relates to the technical field of coffee, and discloses a black coffee composition containing L-carnitine and a preparation method thereof. The composition comprises 35-55 parts of freeze-dried black coffee powder, 10-20 parts of malt dextrin, 15-25 parts of resistant dextrin, 6-12 parts of polydextrose, 1-5 parts of vegetable fat powder, 2-7 parts of embedded L-carnitine particles, and 0.01-0.05 parts of sweetening agent. The embedded L-carnitine particles are prepared by embedding L-carnitine with a composite wall material and then performing secondary granulation in a fluidized bed. The present application can reduce the risk of moisture absorption, caking and delamination of L-carnitine when directly added, improve the mixing uniformity, brewing dispersibility of L-carnitine in the black coffee composition, and improve the powder stability of L-carnitine in a high-humidity environment, and also improve the taste coordination and dietary fiber properties of the product.

This invention relates to the field of agricultural and forestry waste treatment and high-value utilization technology, specifically to a method for co-producing furfural, oligodextrose, and lignin from agricultural and forestry waste. The method includes the following steps: mixing agricultural and forestry waste with a p-toluenesulfonic acid solution and performing a first heat treatment; after the reaction, solid-liquid separation is performed to obtain a first filtrate and a first residue; adding aluminum chloride and methyl isobutyl ketone to the first filtrate and performing a second heat treatment; after the reaction, separating the organic and aqueous phases, collecting the organic phase, and distilling to obtain furfural; washing the first residue to neutrality, adding it to a lithium chloride solution, and adding HZSM-5 molecular sieves for a third heat treatment; after the reaction, solid-liquid separation is performed to obtain a second filtrate and a second residue; concentrating the second filtrate and adding methanol, collecting the precipitate as oligodextrose; adding acidic dioxane / water to the second residue, dissolving it completely, performing solid-liquid separation, collecting the third filtrate, and removing the dioxane solvent to obtain lignin.

The invention discloses an intelligent catering type dietary fiber fat-reducing solid beverage as well as a low-GI formula and a preparation method thereof, and belongs to the technical field of foods. The intelligent catering type dietary fiber fat-reducing solid beverage comprises the following components: millet, oat, inulin, polydextrose, whey protein powder, a white kidney bean extract, a green tea extract, a garcinia cambogia extract and sodium bicarbonate. The traditional Chinese medicine composition can reduce gastric acid stimulation, prolong gastric emptying time, block caloric intake, delay blood sugar fluctuation, reduce abdominal distension, and achieve the positive effects of controlling blood sugar, reducing weight, relaxing bowels and the like. According to the preparation method provided by the invention, grinding and crushing can be accelerated, and oil in the oats is separated out to the surface without loss by baking and squeezing and controlling the pressure, so that the fragrance and taste of the product are improved.

The invention belongs to the technical field of food processing, and particularly relates to a spray-drying-based low-sugar zero-hydrogenation solid beverage and a preparation method thereof.The spray-drying-based low-sugar zero-hydrogenation solid beverage is characterized in that polydextrose and glucose syrup in a specific proportion are compounded to serve as a core sweet taste and a structural framework, and the total sugar content of a finished product is reduced by 30% or above from the source; meanwhile, refined vegetable oil is selected, so that the hydrogenation process is avoided, and zero hydrogenation of the product is realized; a compound emulsifier system is adopted to ensure the emulsification stability of oil and water phases in a low-sugar system; the preparation method comprises the following steps: respectively preparing a water phase and an oil phase, efficiently shearing and emulsifying at 60-70 DEG C, and homogenizing twice. According to the invention, the sugar content of the product is obviously reduced, the dietary fiber is increased, the requirements of people with controlled sugar are met, the technical problem that polydextrose is easy to discolor and condense in heat treatment is effectively solved through process optimization, and the final product is ensured to have excellent solubility, stability and sensory flavor.