阅读说明：本技术 无蔗糖饮料 (Sucrose-free beverage ) 是由 罗云环 于 2019-11-13 设计创作，主要内容包括：本发明公开一种无蔗糖饮料的制备方法,先按重量份数称取大豆粉13-18份、鸡蛋粉5-8份、净化水68～75份加入容器加温至80度并搅拌30分钟,后冷却至常温,然后加入茶多酚0.5～1.2份、柠檬酸2～5份、阿斯巴甜0.5～1份继续搅拌20分钟。最后再加入重量份数的水溶性香精1～5份和山梨酸钾0.5～1份继续搅拌10分钟,装瓶进行间歇灭菌,得到无蔗糖饮料。本发明制备工艺简单,成本低廉；采用间歇灭菌法既起到了杀菌作用,又使被处理的物质免遭破坏。本发明适合高血压、高血糖和糖尿病人群饮用。(The invention discloses a preparation method of a sucrose-free beverage, which comprises the steps of weighing 13-18 parts by weight of soybean meal, 5-8 parts by weight of egg powder and 68-75 parts by weight of purified water, adding the materials into a container, heating to 80 ℃, stirring for 30 minutes, cooling to normal temperature, adding 0.5-1.2 parts by weight of tea polyphenol, 2-5 parts by weight of citric acid and 0.5-1 part by weight of aspartame, and continuously stirring for 20 minutes. And finally, adding 1-5 parts by weight of water-soluble essence and 0.5-1 part by weight of potassium sorbate, continuously stirring for 10 minutes, bottling, and carrying out intermittent sterilization to obtain the sucrose-free beverage. The preparation process is simple and the cost is low; the intermittent sterilization method has the advantages of sterilization and prevention of damage to the treated substances. The invention is suitable for patients with hypertension, hyperglycemia and diabetes to drink.)

1. A sucrose-free beverage is characterized by comprising the following raw materials in parts by weight: 13-18 parts of soybean meal, 5-8 parts of egg powder, 68-75 parts of purified water, 0.5-1.2 parts of tea polyphenol, 2-5 parts of citric acid, 0.5-1 part of aspartame, 1-5 parts of water-soluble essence and 0.5-1 part of potassium sorbate; the manufacturing method comprises the following steps: weighing soybean meal, egg powder and purified water according to parts by weight, adding the soybean meal, the egg powder and the purified water into a container, heating to 80 ℃, stirring for 30 minutes, cooling to normal temperature, adding tea polyphenol, citric acid and aspartame, continuing stirring for 30 minutes, finally adding water-soluble essence and potassium sorbate according to parts by weight, continuing stirring for 10 minutes, bottling, and performing intermittent sterilization.

Technical Field

The invention belongs to health-care beverages, and particularly relates to a sucrose-free beverage.

Background

The variety of the drinks drunk by people is more and more abundant along with the improvement of the living standard of people, but most drinks contain a considerable amount of sucrose, and long-term drinking of the drinks can not only make the human body become fat, but also possibly cause hypertension, hyperglycemia and diabetes, so the drinks containing the sucrose are not suitable for people with hypertension and hyperglycemia, particularly diabetes patients to drink, and the development of the sucrose-free drinks drunk by the people with hypertension, hyperglycemia and diabetes patients has positive significance.

Disclosure of Invention

The invention aims to provide a sucrose-free beverage which not only has good health care effect, but also is suitable for patients with hypertension and diabetes to drink.

The technical scheme of the invention is as follows: a preparation method of a sucrose-free beverage comprises the steps of weighing 13-18 parts by weight of soybean meal, 5-8 parts by weight of egg powder and 68-75 parts by weight of purified water, adding into a container, heating to 80 ℃, stirring for 30 minutes, cooling to normal temperature, adding 0.5-1.2 parts by weight of tea polyphenol, 2-5 parts by weight of citric acid and 0.5-1 part by weight of aspartame, and continuing stirring for 20 minutes. And finally, adding 1-5 parts by weight of water-soluble essence and 0.5-1 part by weight of potassium sorbate, continuously stirring for 10 minutes, bottling, and carrying out intermittent sterilization to obtain the sucrose-free beverage.

The soybean flour is prepared from defatted soybeans, has the characteristics of high soybean protein content, high unsaturated fatty acid content and the like, has the health-care effects of resisting aging, strengthening brain and the like, and is a food with high nutritional value; is very suitable for people with hypertension, coronary heart disease, hyperlipidemia, diabetes, arteriosclerosis, deficiency of qi and blood, and malnutrition.

The egg powder is a dried egg product prepared by beating fresh eggs, separating, filtering, homogenizing, pasteurizing and spray drying. The egg powder is complete protein, and the nutritional ingredients of the egg powder are suitable for the needs of human bodies; the egg powder is rich in DHA and lecithin, and has effects of nourishing brain, improving intelligence, improving memory, and promoting liver cell regeneration.

The tea polyphenol is a general term of polyphenol substances in tea, can enhance the activity of capillary vessels, can reduce the permeability of the capillary vessels, and can improve the resistance of the tea to vascular rupture; has effects in resisting arteriosclerosis, and reducing arteriosclerosis incidence.

The natural perfume and the synthetic perfume used by the water-soluble essence must be soluble in alcohol solvents. The water-soluble essence is widely used in fruit juice, soda water, jelly, jam, fruit juice, ice cream, tobacco and wine.

The invention has the advantages of simple preparation process and low cost; the intermittent sterilization method has the sterilization effect and prevents the treated substances from being damaged, and the invention is suitable for patients with hypertension, hyperglycemia and diabetes to drink.

Detailed Description

Example 1:

weighing 16 parts by weight of soybean meal and 70 parts by weight of purified water of 5 parts by weight of egg powder, adding the soybean meal and the purified water into a container, heating to 80 ℃, stirring for 30 minutes, cooling to normal temperature, adding 0.8 part by weight of tea polyphenol, 4 parts by weight of citric acid and 1 part by weight of aspartame, and continuously stirring for 20 minutes. And finally, adding 2.5 parts by weight of water-soluble essence and 0.7 part by weight of potassium sorbate, continuously stirring for 10 minutes, bottling, and carrying out intermittent sterilization to obtain the sucrose-free beverage.

Example 2:

weighing 15 parts of soybean meal and 5.5 parts of egg powder by weight, adding 71 parts of purified water into a container, heating to 80 ℃, stirring for 30 minutes, cooling to normal temperature, adding 1 part of tea polyphenol, 3 parts of citric acid and 0.9 part of aspartame, and continuously stirring for 20 minutes. And finally, adding 3 parts by weight of water-soluble essence and 0.6 part by weight of potassium sorbate, continuously stirring for 10 minutes, bottling, and carrying out intermittent sterilization to obtain the sucrose-free beverage.

Example 3:

weighing 14 parts of soybean meal and 70.5 parts of purified water according to the parts by weight, adding the soybean meal and the egg powder into a container, heating to 80 ℃, stirring for 30 minutes, cooling to normal temperature, adding 1.1 parts of tea polyphenol, 3.5 parts of citric acid and 0.8 part of aspartame, and continuously stirring for 20 minutes; and finally, adding 2.8 parts by weight of water-soluble essence and 0.8 part by weight of potassium sorbate, continuously stirring for 10 minutes, bottling, and carrying out intermittent sterilization to obtain the sucrose-free beverage.