阅读说明：本技术 一种无糖饮品及其制备方法 (Sugar-free beverage and preparation method thereof ) 是由 王军 赵燕清 许嘉伟 吴达雄 林少宝 于 2019-10-24 设计创作，主要内容包括：本发明提供一种无糖饮品及其制备方法,该无糖饮品包括以下重量百分比的原料：牛奶55～60％；紫薯6～10％；西米10～15％；椰浆7～12％；稳定剂0.15～0.25％；甜菊糖苷0.015～0.018％；罗汉果甜苷0.001～0.003％；罗汉果提取液0.001～0.003％。本发明通过利用甜菊糖苷、罗汉果甜苷和罗汉果提取液替代传统的白砂糖,进行科学配比,可使饮品自然清甜,并且不出现苦味以及罗汉果药味过重的问题。利用淀粉含量高的紫薯可增加饮品的甜味,使饮品风味更加饱满,结合合适配比的牛奶、椰浆和西米,不仅进一步有效掩盖罗汉果特有的药味,更可使饮品更加清甜自然、香醇浓郁。且本发明的饮品含有丰富膳食纤维、维生素、花青苷、蛋白质、钙、硒、铁等营养物质,可为人体补充充足的营养。(The invention provides a sugar-free beverage and a preparation method thereof, wherein the sugar-free beverage comprises the following raw materials in percentage by weight: 55-60% of milk; 6-10% of purple sweet potatoes; 10-15% of sago; 7-12% of coconut pulp; 0.15-0.25% of a stabilizer; 0.015-0.018% of stevioside; 0.001-0.003% of mogroside; 0.001-0.003% of momordica grosvenori extract. According to the invention, stevioside, mogroside and the fructus momordicae extract are used for replacing the traditional white granulated sugar, and scientific proportioning is carried out, so that the beverage is natural and fresh, and the problems of bitterness and excessive fructus momordicae medicinal taste are avoided. The purple sweet potatoes with high starch content can increase the sweet taste of the beverage, so that the beverage is full in flavor, and the milk, the coconut milk and the sago in proper proportion are combined, so that the unique medicinal taste of the momordica grosvenori is further effectively covered, and the beverage is more fresh, sweet, natural and mellow. The beverage contains rich dietary fibers, vitamins, anthocyanin, protein, calcium, selenium, iron and other nutrient substances, and can supplement sufficient nutrition for human bodies.)

1. A sugar-free beverage is characterized in that: comprises the following raw materials in percentage by weight:

55-60% of milk;

6-10% of purple sweet potatoes;

10-15% of sago;

7-12% of coconut pulp;

0.15-0.25% of a stabilizer;

0.015-0.018% of stevioside;

0.001-0.003% of mogroside;

0.001-0.003% of momordica grosvenori extract.

2. The sugar-free beverage according to claim 1, wherein: the specific sweetness of the momordica grosvenori extracting solution is 200-250.

3. The sugar-free beverage according to claim 1, wherein: the purple sweet potato is purple sweet potato sauce, and the content of the purple sweet potato in the purple sweet potato sauce is more than or equal to 35%.

4. The sugar-free beverage according to claim 2, wherein: the grain size of the particles in the purple sweet potato sauce is less than or equal to 3 mm.

5. The sugar-free beverage according to claim 1, wherein: the milk is whole fresh milk.

6. The sugar-free beverage according to claim 1, wherein: the stabilizer is a combination of at least three of sucrose fatty acid ester, sodium alginate, pectin, gellan gum and carrageenan.

7. The preparation method of the sugar-free beverage is characterized by comprising the following steps: the sugar-free beverage is prepared from any one of claims 1-6, and comprises the following steps:

(1) heating milk, adding stevioside, mogroside and fructus Siraitiae Grosvenorii extract under stirring, and homogenizing to obtain milk base material;

(2) sterilizing the milk base material;

(3) adding purple sweet potato and cooked sago, and mixing uniformly to obtain the sugar-free beverage.

8. The method according to claim 7, wherein: in the step (1), the heating temperature of the milk is 40-45 ℃.

9. The method according to claim 7, wherein: the homogenization conditions in the step (1) are 50-70 ℃ and 160-200 bar.

10. The method according to claim 7, wherein: and (2) the sterilization step is that the milk base material is heated to 85-90 ℃, kept for 15-20s and then cooled to below 10 ℃.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a sugar-free beverage and a preparation method thereof.

Background

The sweet water is a traditional snack in Guangdong province, is clear in sweetness, healthy and health-preserving, is rich in variety, has the effects of moistening and beautifying, tonifying deficiency and benefiting qi, nourishing heart and soothing nerves, clearing heat and removing toxicity and the like, can be used as a dessert after meals and a snack at night, and brings pleasant mood to people. Although the sugar water has many efficacies, most of the sugar water has high sugar content, modern people are gradually rich in life and not worried about eating, and easily ingest excessive sugar, so that the body type and the body health are affected, and beauty-loved young groups increasingly advocate 'low sugar' and 'abstinence from sugar', so low sugar and sugar-free products are increasingly favored.

The sago pudding is a classic representative of Cantonese syrup, can be matched with different fruits, coconut juice, milk and the like, supplements protein, cellulose, vitamin B and carbohydrate to human bodies, and has the effects of maintaining beauty, keeping young and enhancing physical strength.

The traditional sago pudding has high sugar content, is not suitable for diabetes patients, and is more and more difficult to meet the pursuit of people for low sugar and health. In order to reduce sugar content and ensure sweetness, some merchants use sugar substitutes such as sorbitol, mannitol, xylitol and the like to replace white granulated sugar, but the use of the sugar substitutes can cause unnatural sweetness and insufficient aftertaste of the sweetness; or adding fruit juice or extractive solution with high sweetness on the basis of sugar substitute, such as adding stevioside and fructus Siraitiae Grosvenorii extractive solution into CN107801780A, however, compared with white sugar, the sweet taste of stevioside is unnatural, and the sweet taste of fructus Siraitiae Grosvenorii is too sticky, so that the product has unnatural and refreshing sweet taste and bitter afterfeel; meanwhile, the momordica grosvenori medicine is dense, so that the product has unpleasant flavor.

Disclosure of Invention

The invention aims to solve the problems of unnatural sweet taste, insufficient aftertaste sweet taste or bitter taste and excessive concentration of momordica grosvenori medicaments of the existing momordica grosvenori related sugar-free or low-sugar beverages, and provides a sugar-free beverage and a preparation method thereof.

The sugar-free beverage provided by the invention comprises the following raw materials in percentage by weight:

55-60% of milk;

6-10% of purple sweet potatoes;

10-15% of sago;

7-12% of coconut pulp;

0.15-0.25% of a stabilizer;

0.015-0.018% of stevioside;

0.001-0.003% of mogroside;

0.001-0.003% of momordica grosvenori extract.

Furthermore, the specific sweetness of the momordica grosvenori extracting solution is 200-250.

Further, the purple sweet potatoes are purple sweet potato sauce, and the content of the purple sweet potatoes in the purple sweet potato sauce is not less than 35%.

Further, the particle size of the particles in the purple sweet potato sauce is less than or equal to 3 mm.

Further, the milk is whole fresh milk.

Further, the stabilizer is a combination of at least three of sucrose fatty acid ester, sodium alginate, pectin, gellan gum and carrageenan.

The preparation method of the sugar-free beverage provided by the invention comprises the following steps:

(1) heating milk, adding stevioside, mogroside and fructus Siraitiae Grosvenorii extract under stirring, and homogenizing to obtain milk base material;

(2) sterilizing the milk base material;

(3) adding purple sweet potato and cooked sago, and mixing uniformly to obtain the sugar-free beverage.

Further, in the step (1), the milk is heated to 40-45 ℃.

Further, the homogenization in the step (1) is carried out at 50-70 ℃ and 160-200 bar.

Further, the sterilization step in the step (2) is that the milk base material is heated to 85-90 ℃, kept for 15-20s and then cooled to below 10 ℃.

Compared with the prior art, the beverage provided by the invention has the advantages that the stevioside, the mogroside and the momordica grosvenori extract are used for replacing the traditional white granulated sugar, the scientific proportioning is carried out, the beverage is natural and sweet, and the problems of bitter taste and overweight medicinal taste of the momordica grosvenori are avoided. The purple sweet potatoes with high starch content can increase the sweet taste of the beverage, so that the beverage is full in flavor, and the milk, the coconut milk and the sago in proper proportion are combined, so that the unique medicinal taste of the momordica grosvenori is further effectively covered, and the beverage is more fresh, sweet, natural and mellow.

Detailed Description

The beverage which is fresh and sweet and natural and has the flavors of purple sweet potatoes and momordica grosvenori is prepared by scientific material selection and proportioning, and the technical scheme of the invention is explained in detail by specific embodiments.