1373 results about "Sweetening agents" patented technology

The disclosure generally relates to an automated modular dispensing platform for creating customized beverages (e.g., using various sauces, syrups, sweeteners, colors and / or flavors added to a base beverage). The automated dispensing platform may simultaneously aggregate beverage modifiers or ingredients (e.g., sweetener, flavor, and / or color) and facilitate automated, efficient cleaning cycles for modular beverage dispensers.

The disclosure generally relates to an automated modular dispensing platform for creating customized beverages (e.g., using various sauces, syrups, sweeteners, colors and / or flavors added to a base beverage). The automated dispensing platform may simultaneously aggregate beverage modifiers or ingredients (e.g., sweetener, flavor, and / or color) and facilitate automated, efficient cleaning cycles for modular beverage dispensers.

The present invention provides a gel candy containing DHA and a preparation method thereof. The gel candy containing DHA of the present invention is made of the following raw materials: 1-10 parts of edible colloid, including one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum, and xanthan gum; 75-90 parts of sweetener; 5-15 parts of DHA microcapsule powder; 2-10 parts of moisture retainer; 0.5-5 parts of acidity regulator-buffer salt pair, including one or more of citric acid and its sodium salt or potassium salt, DL-malic acid and its sodium salt, lactic acid and its sodium salt. The present invention also provides a preparation method for the above-mentioned gel candy, adding DHA microcapsule powder and acidity regulator-buffer salt pair in the last stage before casting and molding and mixing evenly; it can be cast into a solid or sandwich product, and the moisture content of the obtained gel candy is 8-20%. The gel candy of the present invention has no fishy smell during the shelf life of 18 months, and the product does not return to sand or melt.

The invention discloses a bacterial strain for degrading aspartame, a bacterial-algae symbiotic system and application of the bacterial strain and the bacterial-algae symbiotic system, the bacterial strain is corn sphingomonas zeae NCU J1, and the preservation number of the bacterial strain is CCTCC (China Center for Type Culture Collection) NO: M 20251462. And an algal-bacterial symbiotic system is constructed by adopting an oriented symbiotic combination of the corn sphingomonas NCU J1 and the chlorella sp. The corn sphingomonas NCU J1 can metabolize an artificial sweetening agent aspartame and degradation products thereof, metabolism complementation can be achieved through an algal-bacterial symbiotic interface, and bacteria preferentially promote aspartame to be subjected to photohydrolysis to generate degradation products such as diketopiperazine derivatives. The microalgae synchronously start isomerism enzymatic reaction to convert degradation products such as diketopiperazine derivatives into low-toxicity products, the risk of secondary pollution is reduced by 40% or above compared with that of a traditional physical and chemical method, 150 mg / L aspartame can be efficiently degraded within 2 days, generation of derivatives of aspartame can be greatly reduced, secondary pollution is reduced, and the method is suitable for industrial production. And the method has a good application prospect in the aspect of rapidly treating aspartame-containing wastewater.

The invention relates to the field of nutrient solutions, and particularly discloses a high-calcium-zinc dietary nutrient solution for promoting skeletal development and a preparation method thereof, the high-calcium-zinc dietary nutrient solution for promoting skeletal development comprises the following raw materials: calcium citrate, zinc citrate, a zinc-containing yeast extract, vitamin D3, a nutrition enhancer, functional oligosaccharide, xanthan gum, anhydrous citric acid, essence, a sweetening agent and water; the preparation method comprises the following steps: mixing the zinc citrate, the zinc-containing yeast extract, the seaweed meal, the natto powder, the stachyose and the trehalose to prepare a mixture A; uniformly premixing stevioside, xanthan gum and trehalose to obtain a mixture B; s4, vitamin D3 powder and trehalose are premixed and dissolved, and a mixture C is prepared; heating the residual water, adding the mixture A, the fructo-oligosaccharide, the anhydrous citric acid, the calcium citrate, the mixture B, the trehalose and the mixture C, adding the essence, and stirring to obtain the beverage. The preparation method has the characteristic of preparing the liquid calcium-zinc dietary nutrient solution with good absorption and utilization rate and palatability.

The invention provides a preparation method and application of a mineral oral liquid containing fat-soluble vitamins, the fat-soluble vitamins are dissolved in an oil phase, then the oil phase is mixed with a water phase containing an emulsifier, and high-shear and high-pressure homogenization treatment is performed to obtain emulsified fat-soluble vitamins; dispersing the sweetening agent, the suspending aid, the pH regulator and the insoluble mineral substances to obtain a mixed solution; adding the emulsified fat-soluble vitamins and the flavor regulator into the mixed solution, adding water to a constant volume, and uniformly stirring to obtain a material solution; and canning the feed liquid, sealing, and sterilizing at high temperature to obtain the oral liquid. The fat-soluble vitamins in the oral liquid provided by the invention are small in particle size after being subjected to high-shear and high-pressure homogenization treatment, can tolerate high-temperature sterilization, is small in loss rate, good in dispersity and high in stability within the shelf life, and can maintain the actual content of the fat-soluble vitamins in the oral liquid and ensure the nutritional effect of the fat-soluble vitamins.

Fungal sweet-taste modifying protein variants (designated Honey Truffle Sweetener (HTS) protein variants), and polynucleotides encoding the protein variants are described. Specifically, Myd (HTS) protein variants with sweet taste modulation activity, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed are sweetening compositions which include the proteins of the invention, and methods to provide improved flavor to a product for oral administration.

The disclosure generally relates to an ingredient-based dispensing system for creating customized beverages with ingredients (e.g., using various sauces, syrups, sweeteners, colors and / or flavors added to a base beverage). The ingredient-based dispensing system may include a volume-based dispensing system for automatically dispensing ingredients with a varying viscosity (e.g., sauces) and a time-based dispensing system for automatically dispensing ingredients with a consistent viscosity (e.g., flavors, syrups, and / or colors).

The invention belongs to the technical field of medical materials, and particularly relates to a tooth whitening composition and a preparation method thereof, the tooth whitening composition comprises the following components by weight: 5%-15% of hydrogen peroxide, 0.5%-1.5% of a gel matrix, 0.2%-1.0% of a thickener, 5%-10% of a humectant, 3%-8% of propylene glycol, 0.05%-0.2% of a chelating agent, 1%-3% of a sweetener, 0.1%-0.5% of sodium fluoride, and the balance of water. Aiming at the problems that an existing tooth whitening product is relatively low in pH value (most of 4.0-5.0), easy to irritate gingiva and sensitive in tooth manufacturing, and the existing tooth whitening product needs to be stored in a dark place at a low temperature and is short in whitening validity period, the pH value of the product is adjusted to 5.5-6.5, so that the product is close to oral saliva, the irritation can be reduced, the stability of the product can be ensured, the product is not easy to decompose, and the tooth whitening effect is good. Active ingredients are prevented from losing efficacy in advance, and the whitening validity period is prolonged.

The invention discloses a surface-modified bioactive glass oral cavity desensitization paste and a preparation method thereof, and relates to the technical field of oral cavity desensitization pastes. The surface-modified bioactive glass oral desensitization paste is prepared from the following raw materials in parts by weight: 5 to 15 parts of bioactive glass, 3 to 6 parts of modifier, 3 to 5 parts of silicon dioxide, 20 to 30 parts of humectant, 0.5 to 1 part of sweetening agent, 0.5 to 1.5 parts of foaming agent, 0.5 to 2 parts of thickening agent and 60 to 120 parts of deionized water. The surface modified bioactive glass oral cavity desensitization paste prepared by the invention has excellent antibacterial performance and dentinal tubule sealing effect.

The invention discloses pericarpium citri reticulatae compound protein powder as well as a preparation method and application thereof. The protein powder takes pericarpium citri reticulatae extract microcapsules, seville orange flower extract microcapsules, soybean protein isolate powder, polydextrose, resistant dextrin, soybean peptide powder, tremella powder and the like as main components, and further comprises edible salt, edible essence, a nutrition enhancer, a sweetening agent and an anti-caking agent. The preparation method comprises the steps of raw material weighing, premixing, high-speed shearing and mixing and the like. Active components of the dried orange peel and seville orange flower extract are extracted through an ultrasonic-assisted ethanol extraction method, and sodium alginate and chitosan are adopted for microencapsulation treatment, so that the stability and solubility of the dried orange peel and seville orange flower extract are improved. The compound protein powder disclosed by the invention has the functions of maintaining muscle mass and relieving symptoms such as nausea and abdominal distension in a weight loss process, has good storage stability and safety, and is suitable for being taken for a long time.

The present disclosure relates to a food product comprising one or more bioactive compounds and one or more sweeteners, wherein the one or more sweeteners is or comprises at least one sweet protein.

The invention relates to the technical field of toothpaste preparation, in particular to hydrolyzed procyanidine-containing Chinese herbal medicine nursing toothpaste as well as a preparation method and application thereof.The preparation method of the hydrolyzed procyanidine-containing Chinese herbal medicine nursing toothpaste comprises the following preparation steps: adding a humectant, a thickening agent, a surfactant, a sweetening agent and a preservative into deionized water, and uniformly stirring; uniformly stirring to obtain a mixed solution; adding the abrasive into the mixed solution, and uniformly stirring to obtain paste; and adding the active microcapsules into the paste, uniformly stirring, carrying out vacuum degassing, and filling to obtain the Chinese herbal medicine nursing toothpaste containing hydrolyzed procyanidine. The Chinese herbal medicine care toothpaste is fused with hydrolyzed procyanidine, and shows excellent oral care performance. The oral care solution has obvious inhibition capability on a plurality of common oral pathogenic bacteria, has extremely high bacteriostasis rate, and can effectively block bacterial breeding and maintain oral health from the source. Meanwhile, the toothpaste is excellent in deodorization effect and capable of rapidly decomposing oral cavity peculiar smell molecules and remarkably improving oral cavity freshness.

The invention discloses a preparation method of a cistanche-containing functional beverage capable of resisting fatigue and enhancing immunity, and particularly relates to the technical field of functional health-care beverages. The beverage consists of a mixed extract A of cistanche, raspberry, radix ophiopogonis and orange peel, a mixed fermentation extract B of ginseng, Chinese dates and broccoli, fermented apple juice, fermented papaya juice, prebiotics, protein peptide, vitamin B1, vitamin B2, vitamin B6, zinc gluconate, a sweetening agent, a preservative and a nano-liposome embedding agent for embedding NMN. The beverage disclosed by the invention can provide nutritional support for human bodies from multiple aspects, is beneficial to enhancing the immunity of the human bodies and resisting fatigue, and is good in mouth feel, and nutritional ingredients are easy to absorb.

The invention provides zero-fat low-sugar yoghourt and a preparation method thereof, the zero-fat low-sugar yoghourt comprises the following raw materials: skimmed milk, a fermentation inoculant, a sweetening agent and a protein product, the fat content of the skimmed milk is less than or equal to 0.3 g / 100mL, the protein content of the skimmed milk is greater than or equal to 6.0 g / 100mL, and the lactose content of the skimmed milk is less than or equal to 4.0 g / 100mL; the fermentation inoculant is composed of pichia kudriavzevii, lactobacillus helveticus and streptococcus thermophilus, and the ratio of the three strains is 2: 1: 5. According to the zero-fat low-sugar yoghourt disclosed by the invention, through selection of specific strains, good stability can be realized under the condition that a thickening agent and a stabilizing agent are not added, the product can be endowed with better oxidation resistance, human body metabolism improving efficacy and immunity regulating efficacy, and a green, clean and healthy yoghourt product is really obtained.

The invention discloses a siraitia grosvenorii instant coffee beverage assisting in reducing uric acid and a preparation method thereof, and belongs to the technical field of food based on the theory of homology of medicine and food. The coffee beverage is composed of instant coffee powder, a compound sweetening agent, coconut milk powder, milk powder and composite herbal powder in a specific proportion. The compound herbal powder is composed of poria cocos, peach kernels, dried tangerine or orange peel and momordica grosvenori which are selected from a medicinal and edible substance catalog. The herbal active ingredients and a coffee system are deeply fused by optimizing an extraction process, the dual regulation effects of inhibiting xanthine oxidase and promoting uric acid excretion are synergistically exerted, and the technical contradiction that common caffeine possibly affects uric acid excretion is effectively solved. The zebra fish in-vivo experiment proves that the level of uric acid can be remarkably reduced (Plt: 0.001), the improvement rate is as high as 17.63%, and a safe and effective daily diet intervention scheme is provided for people with hyperuricemia while the coffee flavor and convenience are provided.

The invention discloses a construction method and application of a chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain, the construction method comprises the following steps: carrying out gene modification on sweeteners Thaumatin and Brazzein, optimizing preference codons of chlamydomonas reinhardtii to synthesize CrThaumatin and CrBrazzein encoding genes, cloning the encoding genes into an expression vector pGM6, introducing the recombinant expression vector into a chlamydomonas reinhardtii wild-type chlamydomonas sp. Algal strain, and carrying out high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii-sourced high-sweetness protein variant engineering algal strain of the chlamydomonas reinhardtii. And screening by using a paromomycin resistance marker carried by the expression vector to successfully obtain an engineering algal strain. According to the present invention, the engineering strain is subjected to fermentation production to obtain the dry and stable Chlamydomonas reinhardtii powder rich in the target sweet protein, and the protein purification oral test results show that the sweet taste of the Chlamydomonas reinhardtii powder is 3-5 times of the sweet taste of the natural Thaumatin and Brazzein protein;

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The invention relates to an anti-fatigue refreshing functional chewing gum containing natural active ingredients, which relates to the technical field of food, and comprises a gum base, a natural sweetening agent and an active ingredient mixture, the mustard extract and coffee are innovatively combined to form a dual-channel nerve activation mechanism, the mustard extract realizes instant refreshing through a targeted oral trigeminal nerve TRPA1 ion channel, caffeine maintains continuous excitation through antagonism of a central adenosine receptor, and the space-time cooperation of the mustard extract and the coffee breaks through the limitation of a single path. Meanwhile, a rhodiola rosea extract, a sea-buckthorn extract, an American ginseng extract and astragalus polysaccharide are compounded, so that a triple anti-fatigue physiological barrier with functions of nerve regulation, oxidative stress inhibition and energy metabolism optimization is formed. In the preparation process, a microcapsule embedding technology is adopted to control slow release of mustard active ingredients, menthol flavor is combined to synergistically trigger TRP channel dual activation, and unification of efficacy and palatability is achieved.

The invention relates to the field of flower cakes, in particular to a process for preparing multi-layer oil crust pastry and a flower cake. The preparation method comprises the following steps: preparing oily crust and crisp crust; a layer of pastry crust, a layer of oil crust and a layer of pastry crust are arranged from bottom to top and pressed into three layers of bonded bonding layer crust, then the bonding layer crust is folded into at least three layers and cut off to obtain different layer blocks, at least two layer blocks are overlapped and pressed to obtain pretreated cake crust, then the pretreated cake crust is rolled into a cylinder, cut into blocks and pressed to be formed, and the multi-layer oil crust pastry is obtained. The finished product obtained by baking the multi-layer oil crust pastry is moderate in softness and waxiness, strong in crisp feeling and good in taste effect, the multi-layer oil crust pastry can be 36 layers or more, and the baked finished product is high in taste level. In addition, water is added into the fresh flowers for pulping and sterilization, glucose and zymophyte are added, fermentation and sterilization are performed to obtain sauce, then the sauce, honey, a sweetening agent and the like are jointly used for preparing stuffing, the stuffing is wrapped in the multi-layer oil crust pastry to prepare the fresh flower cake, and the fresh flower cake is endowed with the effects of being more beneficial to health, better in nutritional effect and the like.

The disclosure provides liquid compositions configured for oral use, the liquid composition comprising water in an amount of about 40% by weight or higher, based on total weight of the composition, a flavoring agent or an active ingredient or both a flavoring agent and an active ingredient, and one or more additional components selected from the group consisting of sweeteners, humectants, and alkali metal salts, wherein the composition has a water activity (Aw) of about 0.85 or lower. The liquid compositions are generally suitable for spraying into the oral cavity.

The present application provides a kind of beverage with chickpea as plant protein source and a preparation method thereof.The protein in the prepared chickpea protein beverage is 100% or mainly derived from natural chickpea seeds.No stabilizer, thickening agent and sweetener is added in the product, and the above-mentioned purposes are achieved only by physical processing, enzyme hydrolysis and pH adjustment.The chickpea protein and starch components can be fully utilized, the fullness of the plant protein beverage is improved, and the chickpea protein beverage can still meet the commercial sterile requirements even under the condition of higher protein content.

The invention discloses a smokeless electronic cigarette liquid capable of inhibiting generation of visible aerosol and a preparation method thereof, the smokeless electronic cigarette liquid is composed of a matrix component and an essence component, the matrix component comprises food-grade propylene glycol, absolute ethyl alcohol and purified water, and the essence component comprises essence, nicotine salt, a cooling agent, food-grade propylene glycol and a sweetening agent. According to the smokeless electronic cigarette liquid, by canceling traditional atomized matrix glycerol, the electronic cigarette liquid hardly generates aerosol in the heating and using process, namely hardly generates obvious smoke which is lower than an alarm threshold value of a smoke alarm, does not trigger the smoke alarm, avoids environmental residues, and is safe and reliable. According to the present invention, the use requirements of users in public places or no-smoking areas can be met, the trouble to surrounding people is effectively avoided, the harm to the human respiratory system is reduced, the environmental protection and health are provided, the transmission efficiency and the taste of nicotine are retained, and the preparation method has characteristics of simple processing, simple process requirement and low cost, and is suitable for large-scale production.

The invention relates to the technical field of medicine manufacturing, and particularly discloses Yinzhihuang oral liquid and a preparation method thereof. The invention provides a preparation method of a Yinzhihuang oral liquid, which comprises the following steps: mixing oriental wormwood, cape jasmine and honeysuckle, adding water for decocting, and filtering to obtain a first filtrate; adding an ethanol water solution into filter residues obtained by filtering the water decoction, heating, refluxing and extracting, combining alcohol extracts, and filtering to obtain a second filtrate; combining the first filtrate and the second filtrate, and concentrating to obtain a herba artemisiae scopariae-fructus gardeniae-honeysuckle flower extract; decocting scutellaria baicalensis with water, filtering and concentrating; adding ethanol, refrigerating, filtering and concentrating to obtain a scutellaria baicalensis extract; taking the herba artemisiae scopariae-fructus gardeniae-honeysuckle flower extract and the radix scutellariae extract, adding water, and uniformly stirring; and then adding a sweetening agent, uniformly stirring, refrigerating, adjusting the pH value, uniformly stirring, standing, filtering, filling and sealing, and sterilizing to obtain the beverage. The Yinzhihuang oral liquid provided by the technical scheme of the invention has the advantages of good liquid medicine clarity, no obvious precipitate and good stability.

The invention discloses an ebastine oral solution preparation method, which comprises: 1, weighing 5-20 parts by mass of ebastine, 50-100 parts by mass of a thickening agent, 10-18 parts by mass of a bacteriostatic agent, 1800-2000 parts by mass of a thickening agent, 0.1-0.2 part by mass of a defoaming agent, 600-700 parts by mass of a sweetening agent, adjusting the pH value to 3.5-4.5 by using a pH value adjusting agent, and carrying out a proper amount of water; 2, adjusting the temperature to 35 DEG C, adding ebastine into the thickening agent, and stirring to completely disperse the ebastine; 3, adding part of purified water, an acidity regulator and a thickening agent, and stirring until the materials are completely dissolved; 4, adding the sweetening agent, the bacteriostatic agent and the defoaming agent, and stirring until the materials are completely dissolved; 5, cooling after complete dissolution, and adjusting the pH value to 4 by using an alkaline regulator; step 6, fixing the volume; by optimizing the preparation process, efficient dissolution of the ebastine oral solution is realized, the problems of clinical application pain points of tablets and low solubility of raw material medicines of the oral solution are solved, and a safer and more convenient treatment choice is provided for special crowds.

Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and / or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).

The invention discloses a ginseng leaf solid beverage and a preparation method thereof. The ginseng leaf solid beverage is prepared from the following components in parts by weight: 15 to 22 parts of ginseng leaf extract liposome, 12 to 14 parts of ginseng leaf extract, 6 to 8 parts of compound peptide powder, 10 to 14 parts of compound soluble dietary fiber, 0.21 to 0.25 part of taurine, 5 to 7 parts of compound sugar alcohol, 0.2 to 0.4 part of tea polyphenol, 0.4 to 0.6 part of citric acid, 0.1 to 0.3 part of sweetening agent, 0.4 to 0.6 part of edible essence and 0.8 to 1.2 parts of stabilizer. According to the ginseng leaf solid beverage and the preparation method thereof provided by the invention, ginseng leaf active ingredients are introduced in the form of lipidosome powder, and the ginseng leaf active ingredients, the ginseng leaf extract, the composite peptide powder, the composite soluble dietary fibers, a sugar alcohol system and the like are subjected to formula synergy, so that the comprehensive improvement of stable activity, improved taste, stable brewing and dosage form and excellent efficacy is realized; high-value, stable and acceptable application of ginseng, especially ginseng leaf resources, in a solid beverage form is realized, and industrialization is facilitated.

The invention relates to the field of food processing, in particular to a tagatose milk tea processing technology evaluation system. In the background technology, tagatose as a low-calorie sweetening agent has a wide application prospect, but the tagatose faces challenges on solubility, flavor matching and process stability in milk tea processing, and the prior art lacks targeted intelligent evaluation means, resulting in fluctuation of product quality and low production efficiency. In order to solve the problem, the invention provides a system which comprises a multi-parameter sensor module, a data processing and analysis module, a process optimization and feedback control module and a user interaction module. The system adopts a formula S and an anomaly detection formula D to realize real-time monitoring and dynamic optimization. According to the embodiment verification, the product quality consistency is improved by 20%, the production efficiency is improved by 30%, the method is suitable for various formulas, the problems of tagatose crystallization and other abnormalities are solved, the requirements of low-sugar healthy drinks are met, and the method has remarkable innovativeness and practicability.

The invention provides a dexketoprofen trometamol oral solution and a preparation method thereof. According to the dexketoprofen trometamol oral solution, polyethylene glycol 400 and hydroxypropyl methylcellulose are used as stabilizing agents, methylparaben and propyl hydroxybenzoate are used as bacteriostatic agents, sucralose and ammonium glycyrrhizinate are used as sweetening agents, essence is used as a flavoring agent, and the pH value of the solution is controlled to be 6.2-6.8 through a pH value regulator. The increase of the impurity A, the impurity B, the impurity C, the impurity E and the total impurity is obviously reduced, so that the product stability is obviously improved.

The invention relates to the technical field of food processing, and discloses a fruit and grain mixed peptide solid beverage and a preparation method thereof, the solid beverage comprises the following components by weight: 35-55 parts of composite peptide, 3-8 parts of functional polysaccharide, 8-15 parts of a wall material, and 5-15 parts of a sweetener. Wherein the composite peptide is prepared by compounding cereal peptide and fruit and vegetable peptide according to a specific weight ratio; the micromorphology of the solid beverage is composite microcapsule particles coated with peptide and polysaccharide, the average particle size is 10-50 [mu] m, and the water activity of the product is not higher than 0.28. The preparation method and the application are applied to the solid beverage. Through component design and process control, the product has excellent instant solubility, high-activity embedding rate and long-term storage stability, and effectively solves the common technical problems of easy activity loss, dissolution layering and short shelf life of peptide solid beverages.