CN108936120A - Sugar-free beverage of Phyllanthus emblica and preparation method thereof - Google Patents
Sugar-free beverage of Phyllanthus emblica and preparation method thereof Download PDFInfo
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- CN108936120A CN108936120A CN201810840691.4A CN201810840691A CN108936120A CN 108936120 A CN108936120 A CN 108936120A CN 201810840691 A CN201810840691 A CN 201810840691A CN 108936120 A CN108936120 A CN 108936120A
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- water
- cooking liquid
- sugar
- stevia rebaudiana
- beverage
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 89
- 235000015489 Emblica officinalis Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 240000009120 Phyllanthus emblica Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 154
- 239000007788 liquid Substances 0.000 claims abstract description 91
- 238000010411 cooking Methods 0.000 claims abstract description 90
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 76
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 76
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 71
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 67
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 65
- 238000001816 cooling Methods 0.000 claims description 20
- 238000005336 cracking Methods 0.000 claims description 10
- 235000021022 fresh fruits Nutrition 0.000 claims description 5
- 239000009609 fructus phyllanthi Substances 0.000 claims description 5
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- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 241000723353 Chrysanthemum Species 0.000 claims 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 16
- 150000001720 carbohydrates Chemical class 0.000 abstract description 15
- 235000014633 carbohydrates Nutrition 0.000 abstract description 15
- 235000013399 edible fruits Nutrition 0.000 abstract description 15
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 13
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 9
- 229930006000 Sucrose Natural products 0.000 abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 6
- 235000012907 honey Nutrition 0.000 abstract description 6
- 235000019614 sour taste Nutrition 0.000 abstract description 6
- 239000005720 sucrose Substances 0.000 abstract description 6
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- 230000000052 comparative effect Effects 0.000 description 25
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- 244000269722 Thea sinensis Species 0.000 description 10
- 239000008103 glucose Substances 0.000 description 10
- 235000012976 tarts Nutrition 0.000 description 10
- 235000021552 granulated sugar Nutrition 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 235000009569 green tea Nutrition 0.000 description 6
- 150000002772 monosaccharides Chemical class 0.000 description 6
- 229920001542 oligosaccharide Polymers 0.000 description 6
- 150000002482 oligosaccharides Chemical class 0.000 description 6
- 238000009472 formulation Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 4
- 241000220317 Rosa Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000001727 glucose Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 240000007817 Olea europaea Species 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- -1 slurry Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000221017 Euphorbiaceae Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010027940 Mood altered Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 241001130943 Phyllanthus <Aves> Species 0.000 description 1
- 241000951473 Schizonepeta Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 241000425037 Toona sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to technical field of beverage preparation, and in particular to a kind of sugar-free beverage of Phyllanthus emblica and preparation method thereof.The addition energy sugar such as honey or sucrose is typically necessary when preparing beverage using emblic for existing method to remove astringent taste, sugar content is high, energy is high, the problem of being not suitable for diabetes patients, the present invention provides a kind of sugar-free beverage of Phyllanthus emblica, its composition includes: Sucus Phyllanthi 20~35%, STEVIA REBAUDIANA water cooking liquid 4~6%, Siraitia grosvenorii water cooking liquid 4~6% and water 50~65% by weight percentage.The present invention also provides a kind of preparation methods of above-mentioned beverage.The present invention squeezes the juice fresh emblic fruit, adds the natural sweeteners such as Siraitia grosvenorii and STEVIA REBAUDIANA water cooking liquid and provides sweet taste, without using the energy such as sucrose sugar, reduces the content of carbohydrate.Beverage mouthfeel of the invention is suitable for that sweet and sour taste, no astringent taste, pol is low, is particularly suitable for diabetes patients.
Description
Technical field
The invention belongs to technical field of beverage preparation, and in particular to a kind of sugar-free beverage of Phyllanthus emblica and preparation method thereof.
Background technique
Emblic (Phyllanthus emblica Linn.) also known as olive, emblic tree, Phyllanthus embical fruit, emblic leafflower fruit, Yunnan olive
Olive, garden tamarind etc. belong to Euphorbiaceae, Leafflower xylophyta.
Emblic fruit just food flavor it is sour and astringent, be for a good while it is sweet, it is therefore named " emblic ".The sour micro-puckery of the fruit of emblic, heat-clearing
Cool blood, digestion-promoting spleen-invigorating promote the production of body fluid to quench thirst, and have certain medical value.Its fruits nutrition is abundant, containing vitamins such as Vc, Vpp and
The minerals such as organic selenium (Se), magnesium (Mg) and organic acid, superoxide dismutase (SOD), tannin, a variety of amino acid etc., food
It is high with value.
Currently, the application of emblic essentially consists in terms of preparing Emblic tea, emblic leafflower fruit wine and emblic preserved fruit.
102835504 A of patent CN discloses a kind of oil orange green tea drink and utilizes emblic and green tea fresh leaf etc.
The method of raw material preparation oil orange green tea drink.The composition of the oil orange green tea drink is main are as follows: agent by weight, green tea fresh leaf
20~30, emblic 20~30, Chinese Toon Leaves 15~25, flower of Panax ginseng 5~10, schizonepeta 5~10, dark plum freeze-dried powder 5~10, honey 5
~10, sorbierite 1~3, citric acid 1~5, lentinan 1~5, surplus are water.Its preparation process includes squeezing the juice, crushing, going out
Enzyme, extraction, allotment, sterilization and filling.The patent provides a kind of method that green tea and emblic are prepared beverage, but it is auxiliary
Material further includes the glucides such as honey 5~10, mushroom polysaccharide 1~5, and energy is high, is not suitable for the patients such as diabetes and drinks.
Patent CN106616137A discloses a kind of pair of piece Sucus Phyllanthi beverage and preparation method thereof, by emblic decoction liquor
It is prepared and is obtained with rose decoction liquor, rose Normal juice, rock sugar, honey, salt.This pair piece Sucus Phyllanthi beverage is a kind of
The flowers and fruits tea blend of rose Yu emblic original flavor is remained, but in order to remove the astringent taste of emblic, is also added to rock sugar, honey,
The problem of equally existing energy height, being not suitable for diabetes patients.
Summary of the invention
The technical problem to be solved in the present invention are as follows: existing method is typically necessary when preparing beverage using emblic is added bee
The energy sugar such as honey or sucrose removes astringent taste, and sugar content is high, and energy is high, is not suitable for diabetes patients.
The technical solution of present invention solution above-mentioned technical problem are as follows: a kind of sugar-free beverage of Phyllanthus emblica is provided.
The present invention provides a kind of sugar-free beverage of Phyllanthus emblica, composition include: by weight percentage, Sucus Phyllanthi 20~
35%, STEVIA REBAUDIANA water cooking liquid 4~6%, Siraitia grosvenorii water cooking liquid 4~6% and water 50~65%.
Preferably, the composition of above-mentioned sugar-free beverage of Phyllanthus emblica are as follows: by weight percentage, Sucus Phyllanthi 28%, STEVIA REBAUDIANA
Water cooking liquid 5%, Siraitia grosvenorii water cooking liquid 5% and water 62%.
Wherein, in above-mentioned sugar-free beverage of Phyllanthus emblica, the Sucus Phyllanthi is the Normal juice that fresh fruit of fructus phyllanthi squeezes.
Wherein, in above-mentioned sugar-free beverage of Phyllanthus emblica, juice extractor revolving speed when squeezing is 300~500rpm, is adopted after squeezing
With the screen to filtrate of 80~150 mesh.
Wherein, in above-mentioned sugar-free beverage of Phyllanthus emblica, the STEVIA REBAUDIANA water cooking liquid the preparation method comprises the following steps: taking dry stevioside leaf
Piece is that 1~2 ︰ 50~100 adds water by STEVIA REBAUDIANA and the weight ratio of water, 20~40min, yarn is decocted under the conditions of 90~100 DEG C
It is cooling after cloth filtering, it adjusts to pol 1.0~2.0, obtains STEVIA REBAUDIANA water cooking liquid.
Wherein, in above-mentioned sugar-free beverage of Phyllanthus emblica, the Siraitia grosvenorii water cooking liquid the preparation method comprises the following steps: take dried fructus momordicae,
By hull cracking, it is that 1~2 ︰ 100~200 adds water by the weight ratio of Siraitia grosvenorii and water, decocts 20 under the conditions of 90~100 DEG C
~40min, it is cooling after filtered through gauze, it adjusts to pol 2.0~3.0, obtains Siraitia grosvenorii water cooking liquid.
Wherein, the method for the sugar addition are as follows: when pol is excessively high, water dilution is added；When pol is too low, heating evaporation.
The present invention also provides a kind of preparation methods of above-mentioned sugar-free beverage of Phyllanthus emblica, comprising the following steps:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is 1~2 ︰ 50~100 by STEVIA REBAUDIANA and the weight ratio of water
Water is added, 20~40min is decocted under the conditions of 90~100 DEG C, cooling after filtered through gauze is adjusted to pol 1.0~2.0, obtained
STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is 1~2 ︰ by the weight ratio of Siraitia grosvenorii and water by hull cracking
100~200 addition water, decoct 20~40min under the conditions of 90~100 DEG C, cooling after filtered through gauze, adjust to pol 2.0~
3.0, obtain Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 20~35%, STEVIA REBAUDIANA water cooking liquid 4~6%, Siraitia grosvenorii water cooking liquid 4~6% by weight percentage
Weigh Sucus Phyllanthi, STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water with water 50~65%, 90~100 DEG C at a temperature of go out
5~10min of bacterium obtains sugar-free beverage of Phyllanthus emblica.
The invention has the benefit that
The present invention provides a kind of sugar-free beverage of Phyllanthus emblica, white granulated sugar, glucose and fruit glucose are not contained in the beverage
The chemical carbohydrate such as slurry, hence it is evident that reduce the pol and energy of beverage of Phyllanthus emblica；Creative simultaneously is added to STEVIA REBAUDIANA and arhat
Fruit water cooking liquid, can be in the case where pol be extremely low with the mouthfeel of high pol, and substantially without astringent taste, sweet and sour taste is in good taste, enters
Mouth is comfortable；
The content < 0.5g of the carbohydrate (monosaccharide, oligosaccharides and polysaccharide) of every 100ml in beverage of Phyllanthus emblica of the invention,
The regulation for meeting Sugarless type beverage in standard GB/T 28050~2011 (carbohydrate≤0.5g/100ml), belongs to low sugar
Type beverage, diabetic are drunk；
Beverage of the invention also has the function of quenching the thirst, drops lung heat, has certain health value.The present invention also provides
The preparation method of above-mentioned beverage, fresh fruit of fructus phyllanthi is squeezed the juice, and saves the nutritional ingredient of fresh fruit of fructus phyllanthi to greatest extent, then boils sieve
Chinese fruit water cooking liquid and STEVIA REBAUDIANA water cooking liquid mix in proportion, and preparation method is easy to operate, and equipment requirement is low, convenient to carry out,
It is suitable for the factorial production.
Specific embodiment
The present invention provides a kind of sugar-free beverage of Phyllanthus emblica, composition include: by weight percentage, Sucus Phyllanthi 20~
35%, STEVIA REBAUDIANA water cooking liquid 4~6%, Siraitia grosvenorii water cooking liquid 4~6% and water 50~65%.
Preferably, the composition of above-mentioned sugar-free beverage of Phyllanthus emblica are as follows: by weight percentage, Sucus Phyllanthi 28%, STEVIA REBAUDIANA
Water cooking liquid 5%, Siraitia grosvenorii water cooking liquid 5% and water 62%.Herein in preferred formula, the carbohydrate content of beverage is extremely low,
But the mouthfeel with sweet and sour taste, energy is low, and suitable various people drink, and is particularly suitable for diabetes patients.
In above-mentioned sugar-free beverage of Phyllanthus emblica, the Sucus Phyllanthi is the Normal juice that fresh fruit of fructus phyllanthi squeezes.When juicing, in order to
Save the cost, and the nutritional ingredient of Sucus Phyllanthi is completely saved, revolving speed when squeezing is 300~500rpm, is adopted after squeezing
With the screen to filtrate of 80~150 mesh.
Containing nutritional ingredients such as multivitamin, minerals and amino acid in emblic fruit juice, but its mouthfeel is sour and astringent,
Do not liked by people.In order to reduce the acerbity of Sucus Phyllanthi, white granulated sugar etc. is usually added and increases pol, but substance of this kind energy
Height reaches suitable mouthfeel, and when not sour and astringent, the content of carbohydrate (monosaccharide, oligosaccharides and polysaccharide) needs in every 100ml beverage
> 7g, sugar content is higher, and this kind of beverage is not suitable for the classes people such as diabetes and drinks.
In view of the above-mentioned problems, the present invention is used cooperatively by addition STEVIA REBAUDIANA and Siraitia grosvenorii, to improve the mouthfeel of emblic.
STEVIA REBAUDIANA (Stevia rebaudiana Hemsl.) is composite family, sweetleaf Chrysanthemum herbaceos perennial, wherein containing
Synanthrin glycosides 6~12%, sugariness is high, and energy is low.
Siraitia grosvenorii is the fruit of the perennial liana of Curcurbitaceae, and nutritive value is high, glucosides rich in, fructose, Portugal
Grape sugar, protein and lipid etc..There is Siraitia grosvenorii removing heat from the lung and relieving sorethroat, preventing phlegm from forming and stopping coughing, relax bowel and defecation and other effects to be therefore commonly used in
In beverage, have the function that clearing heat and moistening lung.But does not have also add Siraitia grosvenorii in the beverage to increase sweet taste, reduce pol at present
Report.
The present invention is by the way that STEVIA REBAUDIANA and Siraitia grosvenorii to be used cooperatively, by controlling the adding proportion of STEVIA REBAUDIANA and Siraitia grosvenorii,
To improve the mouthfeel of emblic.After STEVIA REBAUDIANA and Siraitia grosvenorii is added, the additive amount of the energy such as white granulated sugar sugar can be significantly reduced,
So as to which in good taste, not sour and astringent beverage of Phyllanthus emblica can be obtained in carbohydrate content≤0.5g/100ml.
Wherein, in above-mentioned sugar-free beverage of Phyllanthus emblica, the STEVIA REBAUDIANA water cooking liquid the preparation method comprises the following steps: taking dry stevioside leaf
Piece is that 1~2 ︰ 50~100 adds water by STEVIA REBAUDIANA and the weight ratio of water, 20~40min, yarn is decocted under the conditions of 90~100 DEG C
It is cooling after cloth filtering, it adjusts to pol 1.0~2.0, obtains STEVIA REBAUDIANA water cooking liquid.
For steady production, guarantee the consistency of product, boiling each time requires the pol of adjustment STEVIA REBAUDIANA water cooking liquid
It is 1.0~2.0.
Wherein, in above-mentioned sugar-free beverage of Phyllanthus emblica, the Siraitia grosvenorii water cooking liquid the preparation method comprises the following steps: take dried fructus momordicae,
By hull cracking, it is that 1~2 ︰ 100~200 adds water by the weight ratio of Siraitia grosvenorii and water, decocts 20 under the conditions of 90~100 DEG C
~40min, it is cooling after filtered through gauze, it adjusts to pol 2.0~3.0, obtains Siraitia grosvenorii water cooking liquid.
For steady production, guarantee the consistency of product, boiling each time requires the pol of adjustment Siraitia grosvenorii water cooking liquid
It is 2.0~3.0.
Wherein, the method for the sugar addition are as follows: when pol is excessively high, water dilution is added；When pol is too low, heating evaporation.
The additive amount of STEVIA REBAUDIANA and Siraitia grosvenorii be not it is The more the better, due to Siraitia grosvenorii have natural taste of traditional Chinese medicine, addition
Excessive taste of traditional Chinese medicine is strong, influences the mouthfeel of beverage, therefore Siraitia grosvenorii additive amount 4~6%.Though STEVIA REBAUDIANA is without bad gas
Taste, but its sweet taste provided is more single, and the sweet taste in beverage, which is typically necessary composite sweetening, can be only achieved preferable mouthfeel, therefore
The additive amount 4~6% of STEVIA REBAUDIANA.
The invention is added to Siraitia grosvenorii and STEVIA REBAUDIANA, using both natural plants as sweetener, does not make
With the addition of the glucides such as white granulated sugar.The also creative adding proportion for having adjusted both substances simultaneously, makes pol and sweet tea
Taste perfectly merges, finally obtained pol is low, sweet taste be suitable for and without the beverage of Phyllanthus emblica of other miscellaneous tastes.
The present invention also provides a kind of preparation methods of above-mentioned sugar-free beverage of Phyllanthus emblica, comprising the following steps:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is 1~2 ︰ 50~100 by STEVIA REBAUDIANA and the weight ratio of water
Water is added, 20~40min is decocted under the conditions of 90~100 DEG C, cooling after filtered through gauze is adjusted to pol 1.0~2.0, obtained
STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is 1~2 ︰ by the weight ratio of Siraitia grosvenorii and water by hull cracking
100~200 addition water, decoct 20~40min under the conditions of 90~100 DEG C, cooling after filtered through gauze, adjust to pol 2.0~
3.0, obtain Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 20~35%, STEVIA REBAUDIANA water cooking liquid 4~6%, Siraitia grosvenorii water cooking liquid 4~6% by weight percentage
Weigh Sucus Phyllanthi, STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water with water 50~65%, 90~100 DEG C at a temperature of go out
5~10min of bacterium obtains sugar-free beverage of Phyllanthus emblica.
The preparation method of above-mentioned sugar-free beverage of Phyllanthus emblica is easy to operate, and equipment requirement is not high, and production cost is low, is suitable for pushing away
Extensively.
Explanation will be further explained to a specific embodiment of the invention by embodiment below, but do not indicated this
The protection scope of invention is limited in range described in embodiment.
Using the juice extractor of model 1.5T, power of motor: 4KW when emblic described in embodiment is squeezed the juice；Revolution speed of screw:
400rpm, filter screen aperture:
Remaining reagent is ordinary commercial products.
Embodiment 1 prepares sugar-free beverage of Phyllanthus emblica of the invention
Specific step is as follows:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is that 1 ︰ 100 adds water by STEVIA REBAUDIANA and the weight ratio of water,
20min is decocted under the conditions of 90 DEG C, cooling after filtered through gauze adjusts to pol 1.0, obtains STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is 1 ︰ 200 by the weight ratio of Siraitia grosvenorii and water by hull cracking
Water is added, 20min is decocted under the conditions of 90 DEG C, cooling after filtered through gauze adjusts to pol 2.0, obtains Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 30%, STEVIA REBAUDIANA water cooking liquid 4%, Siraitia grosvenorii water cooking liquid 4% and water 62% claim by weight percentage
Take Sucus Phyllanthi, STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water, 90 DEG C at a temperature of sterilize 5min, obtain sugar-free emblic
Sub- beverage.
Embodiment 2 prepares sugar-free beverage of Phyllanthus emblica of the invention
Specific step is as follows:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is that 1 ︰ 25 adds water by STEVIA REBAUDIANA and the weight ratio of water,
40min is decocted under the conditions of 100 DEG C, cooling after filtered through gauze adjusts to pol 2.0, obtains STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is that 1 ︰ 50 adds by the weight ratio of Siraitia grosvenorii and water by hull cracking
Add water, 40min is decocted under the conditions of 100 DEG C, cooling after filtered through gauze adjusts to pol 3.0, obtains Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 28%, STEVIA REBAUDIANA water cooking liquid 5%, Siraitia grosvenorii water cooking liquid 5% and water 62% claim by weight percentage
Take Sucus Phyllanthi, STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water, 100 DEG C at a temperature of sterilize 10min, obtain more than sugar-free
Sweet sub- beverage.
Embodiment 3 prepares sugar-free beverage of Phyllanthus emblica of the invention
Specific step is as follows:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is 15 ︰ 1000 addition by STEVIA REBAUDIANA and the weight ratio of water
Water, decocts 30min under the conditions of 90 DEG C, and cooling after filtered through gauze adjusts to pol 2.0, obtains STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is that 1 ︰ 75 adds by the weight ratio of Siraitia grosvenorii and water by hull cracking
Add water, 30min is decocted under the conditions of 100 DEG C, cooling after filtered through gauze adjusts to pol 3.0, obtains Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 32%, STEVIA REBAUDIANA water cooking liquid 6.0%, Siraitia grosvenorii water cooking liquid 6.0%, water 56% by weight percentage
Weigh Sucus Phyllanthi, STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water, 100 DEG C at a temperature of sterilize 10min, obtain sugar-free
Beverage of Phyllanthus emblica.
Comparative example 4 prepares low sugar beverage of Phyllanthus emblica
Specific step is as follows:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is that 1 ︰ 100 adds water by STEVIA REBAUDIANA and the weight ratio of water,
20min is decocted under the conditions of 90 DEG C, cooling after filtered through gauze adjusts to pol 1.0, obtains STEVIA REBAUDIANA water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Dried fructus momordicae is taken, is 1 ︰ 200 by the weight ratio of Siraitia grosvenorii and water by hull cracking
Water is added, 20min is decocted under the conditions of 90 DEG C, cooling after filtered through gauze adjusts to pol 2.0, obtains Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 30%, white granulated sugar 3.0%, glucose 0.3%, fruit glucose syrup 0.3%, sweet tea by weight percentage
Leaf chrysanthemum water cooking liquid 3%, Siraitia grosvenorii water cooking liquid 3%, water 60.4% weigh Sucus Phyllanthi, white granulated sugar, glucose, fruit glucose syrup,
STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water, 90 DEG C at a temperature of sterilize 5min, obtain low sugar beverage of Phyllanthus emblica.
Comparative example 5 prepares high sugared beverage of Phyllanthus emblica
Specific step is as follows:
Sucus Phyllanthi 31%, white granulated sugar 4.0%, glucose 1.5%, fruit glucose syrup 1.5%, water by weight percentage
62% weighs Sucus Phyllanthi, white granulated sugar, glucose, fruit glucose syrup and water, 100 DEG C at a temperature of sterilize 10min, obtain remaining
Sweet sub- beverage.
Comparative example 6 does not add STEVIA REBAUDIANA and Siraitia grosvenorii prepares sugar-free beverage of Phyllanthus emblica
Specific step is as follows:
Sucus Phyllanthi 30%, water 70% weighs Sucus Phyllanthi and water by weight percentage, 100 DEG C at a temperature of sterilize
10min obtains beverage of Phyllanthus emblica.
The beverage that embodiment and comparative example is prepared detects, detection project include in beverage carbohydrate contain
Amount, mouthfeel, tart flavour and astringent taste.
Carbohydrate content is measured according to the method in standard GB/T 28050~2011 in beverage.
Mouthfeel, tart flavour and astringent taste and time sweet situation are by evaluating member subjective appreciation, and subjective appreciation method is: by 20 this realities
Room member and 30 social personnel are tested, totally 50 composition evaluation groups, each 25 people of men and women, group member's health, no smoking,
The bad habits such as excessive drinking, have stronger resolving power and higher sensitivity to color.All samples are all made of three at random
Number encoder is judged at room temperature.It is gargled before subjective appreciation with warm water to keep oral cavity refreshing, it should not when being in a bad mood influences
It is evaluated.
In addition to carbohydrate content is using amount (g) expression of carbohydrate in every 100ml beverage, remaining each index is adopted
With it is excellent, good, in, poor four standards judge, the corresponding Comment on Standard of each index is as shown in table 1 below.
The evaluation criterion table of the different indexs of table 1
| Mouthfeel | Tart flavour | Astringent taste | It returns sweet | |
| It is excellent | Sweet and sour taste, it is in good taste | Tart flavour is moderate | Without astringent taste | It returns for a good while sweet |
| It is good | There is obvious sour-sweet taste, it is good in taste | Tart flavour is denseer or thin | Slight astringent taste | It slightly returns sweet |
| In | Sour-sweet lightly seasoned, mouthfeel is general | Tart flavour is dense or very light | Astringent taste is heavier | It is sweet without returning |
| Difference | Anacidity sweet taste, poor taste | Tart flavour is heavy or without tart flavour | Astringent taste weight | It is sweet without returning |
Based on above-mentioned judgment criteria, the Analyses Methods for Sensory Evaluation Results of embodiment and comparative example as shown in the following table 2~table 6 shown in.
The standard that index is all made of percentage (%) is evaluated.Such as: the excellent ratio of embodiment 1 is 86% in table 3, is shown
There are 86% personnel that judge to think the beverage sweet and sour taste in 50 people, it is in good taste.
Carbohydrate (monosaccharide, oligosaccharides and polysaccharide) content table in 2 different formulations of table and the beverage of method preparation
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| Content (g/100ml) | 0 | 0 | 0 | 3.6 | 7.0 | 0 |
3 different formulations of table and the beverage mouthfeel of method preparation evaluate (%)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| It is excellent | 86 | 94 | 84 | 82 | 10 | 14 |
| It is good | 10 | 6 | 10 | 16 | 16 | 20 |
| In | 4 | 6 | 2 | 54 | 52 | |
| Difference | 26 | 14 |
The beverage tart flavour evaluation of 4 different formulations of table and method preparation
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| It is excellent | 82 | 98 | 80 | 86 | ||
| It is good | 16 | 2 | 12 | 14 | ||
| In | 2 | 8 | 90 | 95 | ||
| Difference | 10 | 5 |
The beverage astringent taste evaluation of 5 different formulations of table and method preparation
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| It is excellent | 84 | 96 | 80 | 88 | ||
| It is good | 8 | 4 | 12 | 10 | 8 | 14 |
| In | 8 | 2 | 2 | 52 | 28 | |
| Difference | 40 | 58 |
6 different formulations of table and the beverage of method preparation return sweet evaluation
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| It is excellent | 90 | 96 | 92 | 96 | ||
| It is good | 8 | 4 | 4 | 4 | 6 | |
| In | 2 | 4 | 6 | 42 | ||
| Difference | 94 | 52 |
From above-mentioned experimental result:
Examples 1 to 3 and comparative example 6 are all without being added the energy such as sucrose sugar, and pol is low, Examples 1 to 3 and comparative example 6
Beverage energy it is lower, content≤0.5g of the carbohydrate (monosaccharide, oligosaccharides and polysaccharide) in every 100ml beverage belongs to nothing
Sugar-type beverage.But comparative example 6 be not added it is any the substance of sweet taste can be provided, water is only added in Sucus Phyllanthi, cannot remove
The acerbity of Sucus Phyllanthi, tart flavour and astringent taste are all heavier, and mouthfeel is bad.
Comparative example 4 joined STEVIA REBAUDIANA water cooking liquid and Siraitia grosvenorii water cooking liquid part instead of the energy such as sucrose sugar, energy ratio
Embodiment is slightly higher, and the content of the carbohydrate (monosaccharide, oligosaccharides and polysaccharide) in every 100ml beverage is 3.6g, belongs to low-sugar type
Beverage does not meet the requirement of Sugarless type beverage.
What comparative example 5 was added is that the energy sugar such as sucrose acid of making a return journey removes astringent taste entirely, and Siraitia grosvenorii or STEVIA REBAUDIANA water is not added in mouthfeel
The beverage of boil liquid is good, and energy is high, and the content of the carbohydrate (monosaccharide, oligosaccharides and polysaccharide) in every 100ml beverage is
7.0g is not suitable for diabetes patients.
It can be seen that the beverage of Phyllanthus emblica sweet and sour taste prepared using formula of the invention and method, comfortable taste, substantially
Without astringent taste, return for a good while sweet；And pol is low, belongs to Sugarless type beverage, is suitable for that the crowd that drinks is more extensive, is suitable for promoting.
Claims (8)
1. sugar-free beverage of Phyllanthus emblica, which is characterized in that composition includes: Sucus Phyllanthi 20~35%, sweetleaf by weight percentage
Chrysanthemum water cooking liquid 4~6%, Siraitia grosvenorii water cooking liquid 4~6% and water 50~65%.
2. sugar-free beverage of Phyllanthus emblica according to claim 1, which is characterized in that composition are as follows: by weight percentage, emblic
Sub- juice 28%, STEVIA REBAUDIANA water cooking liquid 5%, Siraitia grosvenorii water cooking liquid 5% and water 62%.
3. sugar-free beverage of Phyllanthus emblica according to claim 1, it is characterised in that: the Sucus Phyllanthi is fresh fruit of fructus phyllanthi
The Normal juice squeezed.
4. sugar-free beverage of Phyllanthus emblica according to claim 3, it is characterised in that: the revolving speed of juice extractor when squeezing is
300~500rpm uses the screen to filtrate of 80~150 mesh after squeezing.
5. sugar-free beverage of Phyllanthus emblica according to claim 1, it is characterised in that: the preparation side of the STEVIA REBAUDIANA water cooking liquid
Method are as follows: take dry STEVIA REBAUDIANA blade, be that 1~2 ︰ 50~100 adds water by STEVIA REBAUDIANA and the weight ratio of water, in 90~100 DEG C of conditions
20~40min of lower decoction, it is cooling after filtered through gauze, it adjusts to pol 1.0~2.0, obtains STEVIA REBAUDIANA water cooking liquid.
6. sugar-free beverage of Phyllanthus emblica according to claim 1, it is characterised in that: the preparation side of the Siraitia grosvenorii water cooking liquid
Method are as follows: dried fructus momordicae is taken, is that 1~2 ︰ 100~200 adds water by the weight ratio of Siraitia grosvenorii and water by hull cracking, 90~
20~40min is decocted under the conditions of 100 DEG C, cooling after filtered through gauze adjusts to pol 2.0~3.0, obtains Siraitia grosvenorii water cooking liquid.
7. sugar-free beverage of Phyllanthus emblica according to claim 5 or 6, it is characterised in that: the method for the sugar addition are as follows: sugar
When spending high, water dilution is added；When pol is too low, heating evaporation.
8. the preparation method of the described in any item sugar-free beverage of Phyllanthus emblica of claim 1~7, which is characterized in that including following step
It is rapid:
A, STEVIA REBAUDIANA water cooking liquid is prepared；Dry STEVIA REBAUDIANA blade is taken, is 1~2 ︰ 50~100 addition by STEVIA REBAUDIANA and the weight ratio of water
Water, decocts 20~40min under the conditions of 90~100 DEG C, and cooling after filtered through gauze adjusts to pol 1.0~2.0, obtains sweetleaf
Chrysanthemum water cooking liquid；
B, Siraitia grosvenorii water cooking liquid is prepared；Take dried fructus momordicae, by hull cracking, by the weight ratio of Siraitia grosvenorii and water be 1~2 ︰ 100~
200 addition water, decoct 20~40min under the conditions of 90~100 DEG C, and cooling after filtered through gauze is adjusted to pol 2.0~3.0, obtained
To Siraitia grosvenorii water cooking liquid；
C, Sucus Phyllanthi 20~35%, STEVIA REBAUDIANA water cooking liquid 4~6%, Siraitia grosvenorii water cooking liquid 4~6% and water by weight percentage
50~65% weigh Sucus Phyllanthi, STEVIA REBAUDIANA water cooking liquid, Siraitia grosvenorii water cooking liquid and water, 90~100 DEG C at a temperature of sterilizing 5~
10min obtains sugar-free beverage of Phyllanthus emblica.
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Application publication date: 20181207 |