CN107594276B - Sugar-free solid beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a sugar-free solid beverage and a preparation method thereof. The sugar-free solid beverage comprises the following raw material components in parts by weight: 20-23 parts of oat bran or oat bran extract, 10-11 parts of mulberry leaf or 5.3-6.0 parts of mulberry leaf extract, 4.5-5.5 parts of konjac glucomannan, 43-50 parts of xylitol and 5.3-6.0 parts of microcrystalline cellulose. The raw materials of the sugar-free solid beverage comprise oat bran or oat bran extract, mulberry leaf or mulberry leaf extract, konjac glucomannan, xylitol and microcrystalline cellulose, the five components are cooperatively proportioned, a composition with instant dissolution and good suspension performance can be formed within a specific weight part range, meanwhile, the component contains the mulberry leaf or mulberry leaf extract with the function of reducing blood sugar, and the composition does not contain sugar or has low sugar content, so the sugar-free solid beverage is particularly suitable for diabetics or obese people to eat.

Description

Sugar-free solid beverage and preparation method thereof

Technical Field

The invention relates to the field of health-care food, in particular to an instant sugar-free solid beverage with good suspension performance and a preparation method thereof.

Background

As the number of obese patients worldwide increases, the concomitant increase in diabetic patients is also at an alarming rate. The Chinese chronic diseases and the risk factors thereof monitored and researched in 2013 prove that the adult diabetes prevalence rate reaches 10.9%, and about 35.7% of adults are in the early stage of diabetes. Diabetes is a common metabolic disease characterized by hyperglycemia that severely threatens human health. Compared with the common people, the requirements on nutrient intake of the diabetics are stricter, and the reasonable sugar-reducing or sugar-free food plays a very important role in achieving and keeping the blood sugar concentration of the diabetics as close to normal as possible, reducing or treating chronic complications and the like. Therefore, the development of various healthy foods which are suitable for diabetics and have good color, aroma and taste meets the deep desire of the diabetics and the requirement of market development.

Traditionally, due to the limitation of auxiliary materials and food additives in sugar-free food, the prepared healthy grain solid beverage has the advantages of sugar-free instant property, good suspension property, less auxiliary materials and no food additives such as essence, pigment, preservative and the like. At present, the instant or suspension cereal solid beverage in the market with better performance is mostly added with food additives such as maltodextrin, starch thickening agents and the like which are not suitable for diabetics to eat. The market lacks the solid beverage which has the advantages of instant dissolution and good suspension performance and is suitable for diabetics and obese people.

Disclosure of Invention

Based on the above, the invention provides an instant sugar-free solid beverage with good suspension performance and a preparation method thereof.

The invention is realized by the following technical scheme.

A sugar-free solid beverage comprises the following raw material components in parts by weight: 20-23 parts of oat bran or oat bran extract, 10-11 parts of mulberry leaf or 5.3-6.0 parts of mulberry leaf extract, 4.5-5.5 parts of konjac glucomannan, 43-50 parts of xylitol and 5.3-6.0 parts of microcrystalline cellulose.

In one embodiment, the oat bran is oat bran powder which is obtained by aging in a double-screw extruder at the temperature of 120-135 ℃, the rotating speed of 2000-2500 r/min and the water addition amount of 10-13%, drying the aged oat bran in an oven at the temperature of 60-100 ℃ for 8-12 hours, preferably the oat bran powder which is obtained by aging in a double-screw extruder at the temperature of 120 ℃, the rotating speed of 2000r/min and the water addition amount of 10%, and drying the aged oat bran in an oven at the temperature of 60 ℃ for 12 hours;

the oat bran extract is prepared by adding 20-30 times of water into oat bran, decocting for 1.5-2.5 hours, supplementing liquid properly in the decocting process, filtering, concentrating into thick paste, drying for 10-12 hours at 105-120 ℃ by air blowing, crushing, sieving with a 80-100-mesh sieve to obtain oat bran powder, preferably adding thirty times of water into oat bran, decocting for two hours, supplementing liquid properly in the decocting process, filtering, concentrating into thick paste, drying for 12 hours at 105 ℃ by air blowing, crushing, and sieving with a 80-mesh sieve to obtain the oat bran powder.

In one embodiment, the mulberry leaf extract is obtained by decocting mulberry leaves with 20-30 times of water twice, each time for 1-2 hours, filtering with a 60-100-mesh filter bag, concentrating to obtain a mulberry leaf extract with a relative density of 1.23-1.25 at 20 ℃, preferably decocting the mulberry leaves with thirty times of water twice, each time for two hours, filtering with a 60-mesh filter bag, and concentrating to obtain a mulberry leaf extract with a relative density of 1.23-1.25 at 20 ℃.

In one embodiment, the mulberry leaf extract and the microcrystalline cellulose are added in the form of mulberry leaf powder, the mulberry leaf powder is obtained by mixing the mulberry leaf extract and the microcrystalline cellulose with equal weight, drying at 65-80 ℃ for 0.5-1.5 hours, crushing and sieving with a sieve of 80-100 meshes, and is preferably added in the form of mulberry leaf powder, the mulberry leaf powder is obtained by mixing the mulberry leaf extract and the microcrystalline cellulose with equal weight, drying at 65 ℃ for 1.5 hours, crushing and sieving with a sieve of 80 meshes.

In one embodiment, the sugar-free solid beverage further comprises a vitamin complex, preferably, the vitamin complex is selected from one or more of the following vitamins in parts by weight: 0.0010-0.0015 part of vitamin A, 0.010-0.015 part of vitamin E, 10.0015-0.0020 part of vitamin B, 20.0015-0.0020 part of vitamin B, 60.0015-0.0020 part of vitamin B and 0.15-0.16 part of vitamin C;

further preferably, the vitamin complex comprises the following vitamins in parts by weight: 0.0010-0.0015 part of vitamin A, 0.010-0.015 part of vitamin E, 10.0015-0.0020 part of vitamin B, 20.0015-0.0020 part of vitamin B, 60.0015-0.0020 part of vitamin B and 0.15-0.16 part of vitamin C;

the sugar-free solid beverage further comprises 0.18-0.23 part of microcrystalline cellulose, wherein the microcrystalline cellulose and the vitamin complex which are further added are used as raw material components of the sugar-free solid beverage in the form of uniformly mixed mixture powder, and more preferably, the mixture is prepared by uniformly mixing vitamin A and vitamin E with the further added microcrystalline cellulose, and then adding vitamin B1, vitamin B2, vitamin B6 and vitamin C for uniform mixing.

In one embodiment, the sugar-free solid beverage further comprises a compound mineral, preferably, the compound mineral comprises zinc gluconate containing 0.012-0.015 part by weight of zinc and/or 0.08-0.1 part by weight of chromium-rich yeast powder, and the content of chromium in the chromium-rich yeast powder is 2000 ppm.

In one embodiment, the sugar-free solid beverage further comprises a flavoring agent, wherein the flavoring agent is preferably 0.14-0.17 part by weight of stevioside.

In one embodiment, the sugar-free solid beverage further comprises cereal flour, and the cereal flour is preferably 20-23 parts by weight of sesame powder.

In one embodiment, the sugar-free solid beverage comprises the following raw material components in percentage by weight: 20-23% of oat bran or oat bran extract, 10-11% of mulberry leaf, 5.3-6.0% of microcrystalline cellulose, 4.5-5.5% of konjac glucomannan, 0.14-0.17% of stevioside, 43-50% of xylitol, 0.01-0.015% of vitamin A, 0.1-0.15% of vitamin E, 10.015-0.020% of vitamin B, 20.015-0.020% of vitamin B, 60.015-0.020% of vitamin B, 1.5-1.6% of vitamin C, 0.12-0.15% of zinc, 0.8-1% of chromium-rich yeast powder with chromium content of 2000ppm and 20-23% of sesame powder, wherein the zinc is added in the form of zinc gluconate.

A method for preparing sugar-free solid beverage comprises the following steps:

preparing the raw material components according to the formula of the raw material components of the sugar-free solid beverage;

and (3) uniformly mixing the raw material components in an equivalent increasing mode to obtain the composition.

The sugar-free solid beverage disclosed by the invention is few in auxiliary material variety, is not added with food additives such as essence, pigment and preservative, is green and healthy, can be used as a low-sugar or sugar-free solid beverage, and is particularly suitable for being eaten by obese and diabetic patients. Specifically, the effects of the main raw materials are as follows:

oat bran: the oat bran is rich in a large amount of beta-glucan dietary fibers, and has good health-care functions in the aspects of reducing cholesterol, reducing blood sugar, reducing insulin level, resisting oxidation, preventing colon cancer and the like;

mulberry leaf: the mulberry leaves are food and medicine, have the effects of dispelling wind and heat, clearing lung and moistening dryness, and clearing liver and improving eyesight, have obvious sugar-reducing property, and contain alkaloids, flavonoids and polysaccharides which are active parts for reducing blood sugar;

konjac glucomannan: because sugar-free cereal solid beverage is difficult to unify in the instant property and the suspension property, the konjac gum in the formula is a deep-processed product of konjac, the main component of the konjac gum is glucomannan which is dietary fiber which does not generate energy in human bodies, compared with other macromolecular gum substances such as xanthan gum, Arabic gum, pectin, sodium carboxymethylcellulose and the like, the konjac gum used in the invention has outstanding instant property, and the formula can achieve the suspension thickening and instant effect within a specified time;

xylitol: xylitol is a food additive which can be used for sugar-free solid beverages, can be absorbed and utilized by tissues through cell membranes in the absence of insulin, is completely metabolized even when the sugar metabolism of a human body is disturbed, can slow down the generation speed of fatty acid in blood plasma, does not increase blood sugar, and can be used as a therapeutic agent and a nutritional agent for diabetics;

microcrystalline cellulose: the microcrystalline cellulose is a pure natural cellulose depolymerized product, has the characteristics of being not digested and absorbed by human bodies and promoting the intestinal peristalsis, is a good low-energy food additive, has the functions of preventing caking and promoting flowing, and can be applied to the composition to ensure that the mulberry leaf extract is easy to solidify and convenient to blend and mix and enhance the product fluidity.

The raw materials of the sugar-free solid beverage comprise oat bran or oat bran extract, mulberry leaf or mulberry leaf extract, konjac glucomannan, xylitol and microcrystalline cellulose, the five components are cooperatively proportioned, a composition with instant dissolution and good suspension performance can be formed within a specific weight part range, meanwhile, the component contains the mulberry leaf or mulberry leaf extract with the function of reducing blood sugar, and the composition does not contain sugar or has low sugar content, so the sugar-free solid beverage is particularly suitable for diabetics or obese people to eat.

Furthermore, the sugar-free solid beverage can correct or prevent the deficiency of micronutrients of diabetics and better balance formula nutrition by adding the compound vitamin into the raw material composition which is sugar-free, instant and good in suspension performance.

Furthermore, the sugar-free solid beverage can effectively improve the hypoglycemic effect of the composition by adding the chromium-rich yeast powder capable of improving the insulin utilization rate and the zinc gluconate capable of improving the insulin secretion into the raw material composition which is sugar-free, instant and good in suspension performance. In particular, chromium is a trace element necessary for organisms and has multiple biological functions, for example, chromium is one of effective ways for improving insulin utilization rate and reducing insulin resistance, and meanwhile, chromium preparations can relieve a plurality of diabetic complications caused by insulin resistance. The invention adopts chromium-rich yeast as a chromium source, is suitable for large-scale industrial production, and has the characteristics of low cost, small toxic action, high biological activity and the like.

Furthermore, the sugar-free solid beverage can improve the taste of the sugar-free solid beverage by adding low-calorie steviosin and the like as flavoring agents, has low calorie, does not contain sugar, and does not influence the eating of obese or diabetic patients.

In addition, the sugar-free solid beverage of the invention uses grain powder such as sesame powder with fragrance as auxiliary material to blend taste, optimizes color, fragrance and taste of the composition, and simultaneously does not need to add essence, so that the product has better taste. The sesame has the functions of relaxing bowel to constipation caused by intestinal dryness, body fluid deficiency and blood deficiency, is also effective to constipation caused by autonomic nerve dysfunction of a diabetic patient, can increase glycogen content in liver and muscle, and has the function of reducing blood sugar.

Drawings

FIG. 1 is a graph of the effect of oat bran extract on sensory quality;

FIG. 2 is a graph showing the effect of isomaltooligosaccharides on sensory evaluation;

FIG. 3 is a graph showing the effect of konjac gum on sensory evaluation;

FIG. 4 is a graph of the effect of steviosin on sensory evaluation;

FIG. 5 is a graph showing the effect of mulberry leaf extract on the sensory quality of sugar-free solid beverages.

Detailed Description

In order that the invention may be more fully understood, reference will now be made to the accompanying drawings and specific examples. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

1. Study of basic stability of oat bran extract

Weighing 1g, 2g, 3g, 4g and 5g of oat bran extract into a beaker, adding 100mL of boiling water, stirring for about 40s, and observing the state of the solution, wherein the results are shown in the following table 1.

TABLE 1 basic stability of oat bran extract

And (4) analyzing results: from the viewpoint of uniform stability of the solution, oat bran of 2g/100mL is preferable as a subsequent test.

2. Selection of thickeners

The dispersing effect of each thickener on oat bran was observed by adding a higher amount (0.3g) of thickener, and the results are shown in table 2.

TABLE 2 Dispersion Effect of thickeners on oat bran extract

Class of thickeners	Layered situation	Time of stratification	In the state of solution
				Xanthan gum	Not layering	＞20min	+++
Arabic gum	Severe delamination	＜20min	-
				CMC-Na	Severe delamination	＜20min	+
Pectin	Hardly delaminated	＞20min	++
				Konjak glue	Layering	＜20min	-

Note: "+" indicates the severity of caking and "-" indicates no caking.

And (4) analyzing results: the test can be carried out by selecting xanthan gum and pectin with reduced dosage and konjac gum with increased dosage.

3. Influence of xanthan gum, pectin and konjac gum on dispersibility of oat bran extract

Respectively adding 0.15g, 0.10g and 0.05g of xanthan gum, 0.15g, 0.10g and 0.05g of pectin, 0.30g, 0.35g, 0.40g, 0.45g and 0.50g of konjac glucomannan into 2g of oat bran, adding 100mL of boiling water, stirring for 2min, and observing, wherein the results are shown in a table 3 below.

TABLE 3 dispersing effect of thickener on oat bran extract

Note: "+" indicates the severity of caking and "-" indicates no caking.

And (4) analyzing results: konjac gum was selected for subsequent testing.

4. Single factor investigation of influence of each factor

(1) Preparation and evaluation standard of sugar-free solid beverage

The preparation process comprises the following steps: adding folium Mori extract into oat bran extract, stirring, drying, pulverizing, adding diluent, sweetener, thickener, and nutrients, and mixing.

And (3) mulberry leaf extract: adding 30 times of water into mulberry leaves, decocting twice for two hours each time, filtering, combining filtrates, and concentrating under reduced pressure to obtain an extract with the relative density of 1.23-1.25(20 ℃).

Oat bran extract: adding 30 times of water into oat bran, decocting for two hours, supplementing liquid properly, filtering, concentrating into thick paste, drying for 12 hours at 105 ℃ by air blast, crushing, and sieving with a 80-mesh sieve to obtain the oat bran extract.

Preparing mixed nutrients: mixing vitamin E, vitamin A and small amount of microcrystalline cellulose, stirring, adding vitamin B1, vitamin B2, vitamin B6, vitamin C, zinc gluconate, and chromium-rich yeast powder, and mixing.

Evaluation criteria: the formula is added with 100mL of water, stirred for two minutes, observed and drunk, and the sensory evaluation standard is shown in Table 4, and the average score is the total score/4.

TABLE 4 sensory evaluation criteria

(2) Effect of oat bran extract amount on sugar-free solid beverage

4g of isomaltose hypgather, 0.008g of steviosin and 0.5g of konjac gum, nutrients are added, the influence of 1, 1.5, 2, 2.5 and 3g of oat bran extract on the sugar-free solid beverage is respectively examined, and the results are shown in Table 5 and figure 1.

TABLE 5 Single factor study of oat bran

As can be seen from table 1 and fig. 1, the flavor score increased with increasing amount of oat bran extract, but the flavor score became lower with increasing amount, and the sensory score decreased when the amount of oat bran extract added was more than 2 g.

(3) Effect of isomaltooligosaccharide amount

The influence of 1.5, 2.5, 3.5, 4.5 and 5.5g of isomaltose hypgather on the sugar-free solid beverage is respectively examined, and the results are shown in the following table 6 and figure 2.

TABLE 6 Single factor examination of isomaltooligosaccharides

As can be seen from Table 6 and FIG. 2, the oat bran extract showed increased dispersibility and increased score with increasing amounts of isomaltooligosaccharide, which had a greater effect on taste and shape, and slightly less lumping when at least 4.5g or more was added.

(4) Influence of konjac gum dosage on sugar-free solid beverage

4.5g of isomaltose hypgather, 0.008g of steviosin and 2g of oat bran extract, and the influence of 0.2g, 0.3g, 0.4g, 0.5g and 0.6g of konjac gum on the sugar-free solid beverage is respectively examined, and the results are shown in Table 7 and figure 3.

TABLE 7 Konjac Gum Single factor investigation

As can be seen from Table 7 and FIG. 3, the average score increased with increasing amounts of konjac gum, and did not increase or decrease when the amount of konjac gum exceeded 0.5 g.

(5) Effect of steviosin on sensory

4.5g of isomaltooligosaccharide, 0.5g of konjac glucomannan and 2g of oat bran extract, and the effects of 0.002g, 0.005g, 0.008g, 0.011g and 0.014g of konjac gum on the sugar-free solid beverage were examined, and the results are shown in Table 8 and FIG. 4.

TABLE 8 Single factor investigation of steviosin

As can be seen from Table 8 and FIG. 4, the average score is higher with the increase of steviosin, and the sweetness of steviosin is suitable when the stevia is 0.008-0.014.

(6) Influence of addition amount of folium Mori extract on sense

2g of fixed oat bran extract, 5g of isomaltooligosaccharide, 0.008g of steviosin and 0.45g of konjac gum, adding nutrients, and investigating the influence of 0.2g, 0.4g, 0.6g, 0.8g and 1.0g of mulberry leaf extract on the sense, wherein the results are shown in the following table 9 and figure 5.

TABLE 9 Single factor investigation of Mulberry leaf extract

As can be seen from Table 9 and FIG. 5, the average score slightly increased with the increase of the mulberry leaf extract, and the score gradually decreased when the amount of the mulberry leaf extract added was more than 0.4 g.

(7) The influence of different addition modes of the mulberry leaf extract on the sense

2g of fixed oat bran extract, 0.5g of mulberry leaf extract, 0.45g of konjac gum, 0.015g of steviosin and 5g of isomaltooligosaccharide, nutrients are added, and the influence of molding after the mulberry leaf extract is mixed with microcrystalline cellulose MCC (1: 1) and molding after the mulberry leaf extract is mixed with the oat bran extract on the sense is examined, and the results are shown in the following table 10.

TABLE 10 different Mulberry leaf powder Properties

And (4) analyzing results: the mulberry leaf extract is preferably shaped using MCC.

(8) The sensory Effect of different diluents

2g of fixed oat bran extract, 0.5g of mulberry leaf extract, 0.5g of MCC (MCC), 0.45g of konjac gum and 0.015g of steviosin are added, and the influence of isomaltose hypgather and xylitol on the sugar-free solid beverage is examined, and the results are shown in the following table 11.

TABLE 11 comparison of different diluents

And (4) analyzing results: compared with isomaltose hypgather, xylitol has better sensory index improvement of the sugar-free solid beverage and smaller dosage.

(9) Influence of different processing modes of wheat bran on sense

The oat bran treatment mode comprises the following steps:

firstly, curing: placing oat bran in a double-screw puffing machine for curing (the puffing temperature is 120 ℃, the rotating speed is 2000r/min, the water addition amount is 10%), placing the cured oat bran in an oven (60 ℃) for drying (12h) to obtain oat bran powder A;

extraction: adding 30 times of water into oat bran, decocting for two hours, supplementing liquid properly, filtering, concentrating into thick paste, drying for 12 hours at 105 ℃ by blast air, crushing, and sieving with a 80-mesh sieve to obtain the oat bran powder B.

2g of fixed oat bran powder, 0.5g of mulberry leaf extract, 0.5g of MCC (China center) 0.5g, 0.45g of konjac gum, 0.015g of steviosin and 3g of xylitol are added, and the influence of the oat bran powder A and the oat bran powder B on the sugar-free solid beverage is examined, and the results are shown in the following table 12.

TABLE 12 comparison of different oat bran treatments

And (4) analyzing results: compared with the oat bran powder B, the difference between the oat bran powder A and the oat bran powder B is small, the oat bran powder A is simpler to operate and more suitable for large-scale production, and the oat bran is preferably treated by adopting a curing mode.

(10) Influence of Black sesame powder on formulation

2g of fixed oat bran powder A, 0.5g of mulberry leaf extract, 0.5g of MCC (China center) 0.45g of konjac gum, 0.015g of steviosin and 3g of xylitol are added, nutrients are added, and the influence of the addition of the black sesame powder on the sugar-free solid beverage is examined by adding 0g, 1g, 2g and 3g of the black sesame powder, and the result is shown in the following table 13.

TABLE 13 organoleptic impact of sesame powder

And (4) analyzing results: the addition of the black sesame powder in the basic formula can obviously improve the color, the aroma and the taste of the whole formula, and the addition amount is preferably 1:1 of the wheat bran.

5. Finally determined preferred sugar-free solid beverage and preparation process thereof

(1) Mulberry leaf extract: decocting folium Mori with 30 times of water twice for 2 hr/time, filtering with 60 mesh filter bag, and concentrating to relative density of 1.23-1.25(20 deg.C).

(2) Mulberry leaf powder: mixing the above folium Mori extract with microcrystalline cellulose, drying at 65 deg.C for 1.5 hr, pulverizing, and sieving.

(3) Oat bran powder

A: placing oat bran into a double-screw puffing machine for curing (the puffing temperature is 120 ℃, the rotating speed is 2000r/min, the water addition amount is 10%), and drying the cured oat bran to obtain the oat bran powder.

B: decocting oat bran with 30 times of water for 2h, filtering with 60 mesh filter bag, concentrating, drying, pulverizing, and sieving with 80 mesh sieve to obtain oat bran powder.

(4) Compound mineral substance: 0.840g of zinc gluconate and 1g of chromium-rich yeast powder (2000ppm) are crushed and stirred evenly.

(5) Powder of a mixture of multivitamins: 10.5mg of vitA and 105mg of vitE are added into 2g of MCC for uniform mixing, and then vitB 115 mg, vitB 215 mg, vitB 615 mg and vitC1600mg are added for uniform mixing.

(6) Preferred sugar-free solid beverage

45.5g of mulberry leaf powder, 130g of oat bran powder A or B130g, 130g of black sesame powder, 260g of xylitol, 29.25g of konjac gum, 0.975g of steviosin, 0.92g of compound mineral substance and 2.015g of compound vitamin mixture powder, and uniformly mixing according to an equivalent increasing mode to obtain the compound vitamin feed.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (7)

1. The sugar-free solid beverage is characterized by comprising the following raw material components in parts by weight: 20-23 parts of oat bran powder, 5.3-6.0 parts of mulberry leaf extract, 5.3-6.0 parts of microcrystalline cellulose, 4.5-5.5 parts of konjac glucomannan, 0.14-0.17 part of steviosin, 43-50 parts of xylitol, 0.001-0.0015 part of vitamin A, 0.01-0.015 part of vitamin E, 0. 10.0015-0.002 part of vitamin B, 20.0015-0.002 part of vitamin B, 60.0015-0.002 part of vitamin B, 0.15-0.16 part of vitamin C, 0.012-0.015 part of zinc, 0.08-0.1 part of chromium-rich yeast powder with chromium content of 2000ppm and 20-23 parts of sesame powder, wherein the zinc is added in the form of zinc gluconate;

the oat bran powder is prepared by adding 20-30 times of water into oat bran, decocting for 1.5-2.5 hours, supplementing liquid in the decocting process, filtering, concentrating into thick paste, drying by blast at 105-120 ℃ for 10-12 hours, crushing, and sieving with a sieve of 80-100 meshes;

the mulberry leaf extract and the microcrystalline cellulose are added in the form of mulberry leaf powder, and the mulberry leaf powder is obtained by mixing the mulberry leaf extract and the microcrystalline cellulose in equal weight, drying for 0.5-1.5 hours at 65-80 ℃, crushing and sieving with a sieve of 80-100 meshes.

2. The sugar-free solid beverage according to claim 1, wherein the oat bran powder is prepared by adding 30 times of water to oat bran, decocting for 2 hours, supplementing the decoction, filtering, concentrating to obtain a thick paste, drying with 105 ℃ air blast for 12 hours, pulverizing, and sieving with 80-mesh sieve.

3. The sugar-free solid beverage according to claim 1, wherein the mulberry leaf extract is a mulberry leaf extract obtained by decocting mulberry leaves with 20 to 30 times of water twice, each time for 1 to 2 hours, filtering the decoction with a 60 to 100-mesh filter bag, and concentrating the filtrate to a relative density of 1.23 to 1.25 at 20 ℃.

4. The sugar-free solid beverage according to claim 3, wherein the mulberry leaf extract is a mulberry leaf extract obtained by decocting mulberry leaves with 30 times of water twice for 2 hours, filtering the decoction with a 60-mesh filter bag, and concentrating the filtrate to a relative density of 1.23 to 1.25 at 20 ℃.

5. The sugar-free solid beverage according to claim 1, wherein the mulberry leaf powder is obtained by mixing the mulberry leaf extract with an equal weight of the microcrystalline cellulose, drying at 65 ℃ for 1.5 hours, pulverizing, and sieving with a 80-mesh sieve.

6. The sugar-free solid beverage according to claim 1, wherein the sesame powder is black sesame powder.

7. The preparation method of the sugar-free solid beverage is characterized by comprising the following steps:

preparing raw material components according to a raw material component recipe of the sugar-free solid beverage according to any one of claims 1 to 6;

and (3) uniformly mixing the raw material components in an equivalent increasing mode to obtain the composition.

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