CN114886088A - White kidney bean bubble water and preparation method thereof - Google Patents
White kidney bean bubble water and preparation method thereof Download PDFInfo
- Publication number
- CN114886088A CN114886088A CN202210679702.1A CN202210679702A CN114886088A CN 114886088 A CN114886088 A CN 114886088A CN 202210679702 A CN202210679702 A CN 202210679702A CN 114886088 A CN114886088 A CN 114886088A
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- Prior art keywords
- white kidney
- kidney bean
- mixed material
- water
- namely
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides white kidney bean sparkling water and a preparation method thereof, relating to the technical field of functional drinks, wherein the preparation method comprises the following steps: first mixing treatment, namely adding the white kidney bean extract into a heating and melting device, adding water, and stirring for a first time to obtain a first mixed material; dissolving, namely adding erythritol into a heat preservation device, adding water to fully dissolve the erythritol, and preserving the heat for a second time to obtain a dissolved mixed material; a second mixing treatment, namely adding raspberry powder, sucralose and an acidity regulator into water, and fully dissolving to obtain a second mixed material; preparing a third mixed material, namely putting the first mixed material, the second mixed material, the dissolved mixed material and the edible essence into a preparation device, adding water to a specified volume, and uniformly stirring to obtain a third mixed material; performing sterilization treatment, namely performing high-temperature instantaneous sterilization on the third mixed material; and (3) aerating, namely performing low-temperature treatment on the sterilized third mixed material, and filling carbon dioxide gas into the blending device, so that the defects that the existing bubble water heat is high and health is threatened are overcome.
Description
Technical Field
The invention relates to the technical field of functional drinks, and particularly relates to white kidney bean sparkling water and a preparation method thereof.
Background
Bubble water is a new beverage recently emerging, and is very popular among young people due to its fresh taste, fine bubbles and multiple taste choices.
Although the bubble water is pursued by young people, the bubble water contains sugar, has higher calorie and less nutritional ingredients, and is not suitable for long-term drinking; in addition, with the improvement of the living standard and the change of the working mode, obesity gradually becomes an important problem which troubles the masses of young people, and the pursuit of people for controlling the weight and keeping the health is continuously formed; however, the bubble water can only satisfy people's favor for the flavor of the drink, but poses threats to the health and the weight of the human body.
Disclosure of Invention
The invention aims to provide white kidney bean bubble water and a preparation method thereof, and aims to overcome the defects that the existing bubble water is high in heat quantity and threatens health.
In order to solve the problems, the invention firstly provides a preparation method of white kidney bean bubble water, which comprises the following steps: first mixing treatment, namely adding the white kidney bean extract into a heating and melting device, adding water, and stirring for a first time to obtain a first mixed material; dissolving, namely adding erythritol into a heat preservation device, adding water to fully dissolve the erythritol, and preserving the heat for a second time to obtain a dissolved mixed material; a second mixing treatment, namely adding raspberry powder, sucralose and an acidity regulator into water, and fully dissolving to obtain a second mixed material; preparing a third mixed material, namely putting the first mixed material, the second mixed material, the dissolved mixed material and the edible essence into a preparation device, adding water to a specified volume, and uniformly stirring to obtain a third mixed material; performing sterilization treatment, namely performing high-temperature instantaneous sterilization on the third mixed material; and (4) aerating, namely performing low-temperature treatment on the sterilized third mixed material, and aerating carbon dioxide gas into a blending device.
By the arrangement, the temperature can be controlled in the heating and melting device, the white kidney bean extract is rapidly dissolved, meanwhile, the protein in the white kidney bean extract is not damaged, the loss of nutrient components is reduced, and the white kidney bean extract is independently treated, so that the unique flavor of the white kidney bean extract is not influenced; erythritol has the defect of low solubility, and the solubility can be improved by dissolving erythritol in a heat preservation device, so that erythritol is fully dissolved; the white kidney bean extract and the raspberry powder are matched to generate unique flavor, have fresh and elegant fragrance, can effectively reduce blood sugar, have excellent weight-losing effect, are balanced in nutrient component matching, have no side effect, and keep health in the weight-losing process.
Further, the preparation method of the white kidney bean extract comprises the following steps: removing impurities, filtering white kidney beans, removing impurities, screening out white kidney beans with good quality, and cleaning; grinding at low temperature, namely grinding and crushing the white kidney beans into white kidney bean powder in a low-temperature environment; removing odor, soaking white kidney bean powder in water, adding eugenol, linalool, kaempferol and geraniol, and stirring to obtain odor-removed bean liquid; drying and filtering, adding colloid into the odor-removed bean liquid, shearing and emulsifying, primarily filtering, spray drying, and finely filtering again to obtain powdery white kidney bean extract.
According to the arrangement, the white kidney beans are ground in a low-temperature environment, protein denaturation caused by high temperature in grinding is avoided, and high-quality protein in the white kidney beans is fully reserved; the study finds that the combination of eugenol, linalool, kaempferol and geraniol can cover the beany flavor, the deodorization effect is obvious and does not damage the nutrient substances in the white kidney beans, and the white kidney bean extract obtained after drying and filtering only has slight fragrance, and does not influence the flavor regulation after being added into bubble water.
Further, the preparation method of the raspberry powder comprises the following steps: pulverizing to remove impurities, cleaning and drying Rubi fructus leaves, pulverizing, and sieving to obtain coarse leaf powder; performing crude extraction, namely mixing the crude leaf powder after refluxing and water extraction with a pretreated large-mesh adsorbent, soaking the mixture in water for decolorization, performing alcohol precipitation, and centrifuging and collecting precipitates to obtain primary extract powder; purifying, namely transferring the primary extracted powder into a polyamide column, eluting with distilled water until no liquid flows out, and collecting to obtain a purified liquid; drying and pulverizing, spray drying the purified solution, and fine grinding to obtain Rubi fructus powder.
By the arrangement, the raspberry powder is prepared from the raspberry leaves, the utilization rate of the raspberry is improved, and the raw material cost is reduced.
Furthermore, the sterilization temperature of the sterilization treatment is 110-115 ℃, and the sterilization time is 10-15 seconds.
By the arrangement, the temperature is instantly and rapidly increased to 110-115 ℃ during sterilization, high-temperature resistant microorganisms can be killed, the temperature is maintained for 10-15 seconds, damage to nutrients can be greatly reduced due to short time, the temperature is rapidly reduced to normal temperature, and the treatment process is convenient and rapid.
Further, the temperature of the water for the first mixing treatment is 45-60 ℃ and the first time is 10-15 minutes.
By the arrangement, the white kidney bean extract is soaked in warm water of 45-60 ℃, so that the dissolving speed can be accelerated, protein is not denatured at the temperature, and nutrient substances are fully reserved.
Further, the temperature of the water for the dissolution treatment is higher than 60 ℃ and the second time is 20-30 minutes.
So set up, erythritol's solubility is lower, increases along with the height of temperature, and thermal stability is better, so set up the temperature higher, the erythritol abundant dissolution of being convenient for.
The invention also provides white kidney bean sparkling water which is prepared by the preparation method of the white kidney bean sparkling water in the technical scheme, and the raw materials comprise the following components in parts by weight: 90-98 parts of water, 0.10-0.16 part of white kidney bean extract, 0.003-0.006 part of raspberry powder, 2-5 parts of erythritol, 0.0065-0.0090 part of sucralose, 0.1-0.6 part of acidity regulator, 0.005-0.12 part of edible essence and 3.0-4.2 times of carbon dioxide content.
According to the arrangement, the white kidney bean extract is rich in high-quality protein and mineral substances, can supplement nutrition required by a human body, contains an alpha-amylase inhibitor, can inhibit the digestion and absorption of starch carbohydrate, and is beneficial to controlling weight; the erythritol is slightly sweet and not greasy, has a cool feeling, is extremely good in cooling and refreshing feeling by being matched with bubble spunlace, and is low in heat; the sucralose has higher sweetness, pure sweetness, better taste than common sucrose and low calorie, so that the drinkers do not worry about weight increment; the raspberry powder has high sweetness, can meet the requirement of sweetness to realize low saccharification, is cool and tasty, has good flavor, low calorie and stable chemical components, is not easy to become a microbial nutrient source, and prolongs the shelf life of the product; the acidity blender is used for adjusting acidity, and is matched with various materials to form sour and sweet taste; the edible essence can be used for preparing different flavors from bubble water, so that various favorite requirements of people are met; when the content of the carbon dioxide is controlled to be 3.0-4.2 times of the capacity, the bubbles are fine and smooth, the stimulation is balanced, and the drinking experience is better; the bubble water produced by matching the various raw materials is sour, sweet and tasty, is cool and stimulated, has rich nutrition and no energy burden, can inhibit starch decomposition, and meets the requirements of people on the flavor of the bubble water, healthy diet and weight control.
Further, the white kidney bean bubble water comprises a pop can package and a plastic bottle package, wherein the content of carbon dioxide in the pop can package is 3.6 times of the gas capacity, and/or the content of carbon dioxide in the plastic bottle package is 3.2 times of the gas capacity.
So set up, according to the difference of packing material, the carbon dioxide of different contents of collocation ensures the security of bubble water in the transportation, can not explode the bottle owing to vibrate, when the packing is opened, also can not spill over, provides good experience for the user.
Further, the acidity regulator includes sodium citrate and citric acid.
So set up, citric acid and sodium citrate are as acidity regulator, and the acidity control effect is better, and the nature is stable, has a cool and refreshing feel, and is good with bubble water collocation taste.
Further, the edible essence comprises citrus lemon grass flavor, pomelo flavor and lactobacillus flavor.
So set up, select out from multiple essence cool and feel greasy and comparatively popular, the higher three kinds of flavors of people's acceptance to higher with the adaptation degree of bubble water, three kinds of flavor differences are great, provide the selection for the people of different hobbies.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
Fig. 1 is a flow chart of a preparation method of white kidney bean bubble water provided by an embodiment of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in detail below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1 preparation of white kidney bean extract
(1) Impurity removal treatment: filtering white kidney beans, removing impurities, screening out good-quality white kidney beans, cleaning and airing;
(2) low-temperature grinding: grinding white kidney bean at 4-20 deg.C, and pulverizing into 50-200 μm particle size;
(3) deodorizing treatment: soaking white kidney bean powder in water, adding a deodorizing composition consisting of eugenol, linalool, kaempferol and geraniol, and stirring to obtain a deodorizing bean liquid, wherein the ratio of the eugenol to the linalool to the kaempferol to the geraniol is 6:3:5: 2;
(4) drying and filtering treatment: adding colloid into the odor-removed bean liquid, shearing, emulsifying, filtering with 100 mesh sieve, spray drying, and filtering with 30 mesh sieve to obtain powdery white kidney bean extract.
Because the white kidney beans contain lipoxidase, when the epidermis is broken, the activity of the lipoxidase can be excited by contacting with oxygen, and the lipoxidase reacts with unsaturated fatty acid in the white kidney beans to generate various micromolecule volatile compounds, so that beany flavor is formed, and the eating experience of the white kidney beans is greatly influenced. When the beany flavor of the white kidney beans is removed, a heat treatment method is mostly selected, the lipoxygenase is inactivated at high temperature, the operation is simple, the cost is low, but high-quality protein contained in the white kidney beans is damaged, and the nutritional value of the white kidney beans is reduced. Therefore, the method for removing the beany flavor has good deodorizing effect, can ensure the nutritional value of the beany flavor, and has high economic benefit.
The white kidney bean processing and grinding are carried out in a low-temperature environment, so that the protein is prevented from being damaged by mechanical heat generation; researches find that the combination of eugenol, linalool, kaempferol and geraniol in a specific ratio can just cover the beany flavor and leave a light flavor, so that the flavor regulation is not influenced when the navy bean extract is added into bubble water.
Odor removing composition ratio test
Test subjects: the white kidney bean powder is obtained by the impurity removal treatment and the low-temperature treatment.
Test samples: eugenol, linalool, kaempferol and geraniol.
Test grouping
Single test group: adding 0.03% of eugenol in group 1, adding 0.03% of linalool in group 2, adding 0.03% of kaempferol in group three, and adding 0.03% of geraniol in group 4;
combination test group: 1 group of deodorizing composition solutions added with eugenol, linalool, kaempferol and geraniol in a ratio of 1:1:1:1, 2 groups of deodorizing composition solutions added with eugenol, linalool, kaempferol and geraniol in a ratio of 2:3:5:2, 3 groups of deodorizing composition solutions added with eugenol, linalool, kaempferol and geraniol in a ratio of 6:3:5:2, and 4 groups of deodorizing composition solutions added with eugenol, linalool, kaempferol and geraniol in a ratio of 2:4:3: 6.
The test method comprises the following steps: adding water into white kidney bean powder to prepare 0.05%, 0.075%, 0.10%, 0.125% and 0.15% of solutions, setting 8 groups of solutions with each concentration, respectively adding test samples, stirring for 30 minutes, standing, detecting residual beany flavor, taking the solutions with the concentrations of 0.05%, 0.075%, 0.10%, 0.125% and 0.15% as a beany flavor blank control of grade 1-5, wherein grade 0 is free of beany flavor, the beany flavor of grade 1-5 is sequentially increased, and the beany flavor removal test data are shown in table 1:
TABLE 1
Test results
As shown in table 1, the single control group had poor odor removing effect, and hardly exerted odor removing effect on the high-concentration white kidney bean powder solution; the effect of the combination experiment group is obvious, wherein the effect of the combination experiment group 3 is the best, the beany flavor of five groups of white kidney bean powder solutions with different concentrations can be completely removed, and the proportion of the group is selected as the proportion of the deodorizing composition.
Taste-removing effect comparative test of white kidney bean extract
The experimental method comprises the following steps: white kidney bean extract a without deodorization and white kidney bean extract B prepared by the method of example 1 were selected to be compared and dissolved in water at a ratio of 0.05%, 0.075%, 0.10%, 0.125%, 0.15%, and tested for flavor, and the experimental data are shown in table 2:
TABLE 2
The experimental results are as follows: the addition of eugenol, linalool, kaempferol and geraniol has remarkable effect of removing beany flavor, and no beany flavor exists in the proportion of 0.05-0.15%.
The white kidney bean extracts in the following examples were prepared by the method of this example.
Example 2 preparation of raspberry powder
(1) Crushing and impurity removal: cleaning and drying raspberry leaves, and crushing and sieving to obtain coarse leaf powder;
(2) crude extraction treatment: refluxing and extracting the coarse leaf powder with water, mixing the extracted coarse leaf powder with a pretreated large-mesh adsorbent, soaking the mixture in water for decoloring, precipitating with ethanol, and centrifuging to collect precipitate to obtain primary extract powder;
(3) and (3) purification treatment: transferring the primary extract powder into a polyamide column, eluting with distilled water until no liquid flows out, and collecting to obtain a purified liquid;
(4) drying and crushing: spray drying the purified solution, and fine grinding to obtain Rubi fructus powder.
The raspberry powder raw material of the embodiment is raspberry leaves, and the raspberry fruit is prepared in the prior art, so that rich nutritional ingredients in the leaves cannot be fully utilized, and the raspberry powder with higher purity can be generated by the preparation method, does not contain heat, has higher sweetness and is an excellent sweetener.
The raspberry powders in the following examples were prepared by the method of this example.
Example 3 preparation of white kidney bean sparkling water
The preparation process is shown in figure 1, and comprises the following specific steps:
(1) composition of raw materials
90 parts of water, 0.1-0.15 part of white kidney bean extract, 0.0042 part of raspberry powder, 3.8 parts of erythritol, 0.0089 part of sucralose, 0.06 part of citric acid, 0.35 part of sodium citrate and 0.8 part of edible essence, wherein the content of carbon dioxide is 3.0-4.2 times of gas volume; wherein the edible essence is one of citrus lemon grass flavor, pomelo flavor and lactobacillus flavor.
(2) Preparation method
1. A first mixing treatment: adding the white kidney bean extract into a heating and melting device, adding water with the temperature of 45 ℃, and stirring for 12 minutes to obtain a first mixed material;
2. dissolving treatment: adding erythritol into a heat preservation device, adding water with the temperature of 80 ℃ until the erythritol is fully dissolved, and preserving heat for 30 minutes to obtain a dissolved mixed material;
3. and (3) second mixing treatment: adding raspberry powder, sucralose, citric acid and sodium citrate into water with the temperature of 55 ℃, and fully dissolving to obtain a second mixed material;
4. blending and fixing the volume: placing the first mixed material, the second mixed material, the dissolved mixed material and the edible essence in a blending device, adding water to a specified volume, and uniformly stirring to obtain a third mixed material;
5. sterilizing the third mixed material at 115 deg.C for 10 s;
6. aerating, namely reducing the temperature of the sterilized third mixed material to 4-8 ℃, and filling carbon dioxide gas into a blending device;
the white kidney bean bubble water is designed into two types of packages, the package volume of a pop-top can is 330ml, the package volume of a plastic bottle is 450ml, and the white kidney bean extract with the concentration of 1000mg is added into each can or bottle, the white kidney bean extracts with the two types of volume specifications are different, the adding proportion of the white kidney bean extract with the 330ml specification is 0.1-0.125%, and the adding proportion of the white kidney bean extract with the 450ml specification is 0.125-0.150%; the carbon dioxide content of the pop can package is 3.6 times of the gas capacity, and the carbon dioxide content of the plastic bottle package is 3.2 times of the gas capacity. Considering that there is not equidimension in the transportation vibrate, carbonic acid is unstable, hydrolyzes out carbon dioxide easily, and pressure reduces when opening the bottle, and the problem that the carbon dioxide solubility reduces and spills over easily, and two kinds of packings are designed to this embodiment, and different capacity of collocation and carbon dioxide content have been guaranteed the taste in the time, have solved the problem that commodity circulation in-process explodes the bottle and the easy overflow of bottle-opening.
The white kidney bean extract is combined with the raspberry powder, so that a fresh flavor can be generated, the effects of reducing blood sugar and losing weight are remarkable, specific tests are recorded in example 4, the white kidney bean extract and the raspberry powder are rich in nutritional ingredients, various needed nutrients can be provided for people, and the defects that the existing bubble water heat is high, the nutritional substances are few, and the health and obesity problems are easily caused after long-term drinking can be well solved.
Example 4 white kidney bean extract and raspberry powder composition blood sugar lowering effect in animal experiments
Test samples: white kidney bean extract, raspberry powder, a combination of white kidney bean extract and raspberry powder.
Test subjects: 40 Kunming mice, weight 25-30g, environmental temperature 20-25 ℃.
Test grouping
Adaptively feeding 40 Kunming mice with basic feed for 5d, wherein the basic feed is prepared according to GB14924.3-2001 experimental animal mouse and rat compound feed, and the group is divided into 4 groups at random, and each group comprises 10 mice;
control group: 10 mice were continued to feed basal diet;
test groups: trial 1 group was fed with white kidney bean extract, trial 2 group was fed with raspberry powder, and trial 3 group was fed with white kidney bean extract and raspberry powder composition.
Establishing hyperglycemia animal model
60 Kunming mice are randomly divided into 6 groups, 10 mice are taken, after fasting for 18h, the mice are injected with 45mg/kg of STZ (streptozotocin) in an intraperitoneal way for 5 consecutive days, 30 mu L of tail venous blood is taken after 72h for measuring blood sugar, and the model successful animals are selected according to the fasting blood sugar value of more than 10mmol/L and the postprandial blood sugar value of more than 14.2 mmol/L. Wherein, the STZ is 0.1mmol/L, and the citric acid buffer solution with pH4.6 is prepared into 2% solution for use.
Test method
40 mice were randomly selected from the successful mice of the hyperglycemic model, and were divided into 4 groups, 1 control group and 3 test groups at random, the control group was fed with the basal diet, the test groups were fed with different test samples, and fasting blood glucose values were measured after 25 days of feeding, and the records are shown in table 3.
TABLE 3
Test results
As can be seen from the data recorded in table 3, when the white kidney bean extract and the raspberry powder were fed to the hyperglycemic mice in test 1 and test 2, respectively, the blood glucose values detected after 30 days were not ideal, and although the blood glucose values were lower than those of the control group, the blood glucose values in test 1 were only slightly lower, the blood glucose values in mice were still higher, and the blood glucose values in test 2 were significantly higher; and the blood sugar value of the test group 3 is obviously reduced, and the blood sugar of the mice is restored to a normal level, so that the white kidney bean extract and the raspberry powder have a remarkable blood sugar reducing effect after being combined.
Example 5 flavor modulation
In this example, sucrose was used to adjust a suitable sweetness for sweetness reference, raspberry powder, sucralose, and erythritol were used as raw materials to adjust the most suitable sweetness, and the sweetness levels were respectively added to 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, and 12%, and 40 persons were selected and subjected to taste tests for three times. The tasting impressions of 400 tasted, i.e. more than 320, were selected as the taste test credible results, and the test results are shown in table 4.
TABLE 4
From the test results in table 4, the sweetness of sucrose is 7% -9% as the optimum sweetness, which is used as the control sweetness of the white kidney bean bubble water.
The sweetness levels tested in table 4 were used as a reference, and a variety of sweet ingredients were combined and tested to select 400 people for taste testing, and the sweet ingredients of sucrose with lower energy and taste close to the aforementioned sweetness level of 7% -9% were found, and the test results are shown in table 5.
TABLE 5
As can be seen from the test results in table 5, combination 1 and combination 4 are the best flavor combinations, and combination 4 was selected as the sweetness solution in combination with cost considerations. Raspberry powder, erythritol and sucralose are selected as a combined sweetener, wherein the erythritol is pure in sweetness and cool, but short in sweetness and flat in aftertaste; the sweetness and the peculiar smell of the sucralose are less than those of other sweeteners, and the aftersweet residue is long; and the erythritol is the only carbohydrate with zero energy coefficient, so the erythritol and the sucralose are adopted to replace the sucrose, the prepared beverage has the sweet taste and the sweetness durability of the sucrose, the good taste of the beverage is ensured, no energy burden is caused, and the drinking health of people is ensured.
Although the present invention is disclosed above, the present invention is not limited thereto. Various changes and modifications may be effected therein by one skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Finally, it should also be noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A preparation method of white kidney bean bubble water is characterized by comprising the following steps:
first mixing treatment, namely adding the white kidney bean extract into a heating and melting device, adding water, and stirring for a first time to obtain a first mixed material;
dissolving, namely adding erythritol into a heat preservation device, adding water to fully dissolve the erythritol, and preserving the heat for a second time to obtain a dissolved mixed material;
a second mixing treatment, namely adding raspberry powder, sucralose and an acidity regulator into water, and fully dissolving to obtain a second mixed material;
blending to a constant volume, namely placing the first mixed material, the second mixed material, the dissolved mixed material and the edible essence in a blending device, adding water to the constant volume to a specified volume, and uniformly stirring to obtain a third mixed material;
performing sterilization treatment, namely performing high-temperature instantaneous sterilization on the third mixed material;
and (3) aerating, namely performing low-temperature treatment on the sterilized third mixed material, and aerating carbon dioxide gas into the blending device.
2. The method for preparing white kidney bean sparkling water according to claim 1, wherein the method for preparing the white kidney bean extract comprises:
removing impurities, filtering white kidney beans, removing impurities, screening out white kidney beans with good quality, and cleaning;
grinding at low temperature, namely grinding and crushing the white kidney beans into white kidney bean powder in a low-temperature environment;
removing the smell, namely soaking the white kidney bean powder in water, adding eugenol, linalool, kaempferol and geraniol, and stirring to obtain smell-removed bean liquid;
drying and filtering, adding colloid into the odor-removed bean liquid, shearing, emulsifying, primarily filtering, spray drying, and finely filtering again to obtain powdery white kidney bean extract.
3. The preparation method of the white kidney bean sparkling water according to claim 1, wherein the preparation method of the raspberry powder comprises the following steps:
pulverizing to remove impurities, cleaning and drying Rubi fructus leaves, pulverizing, and sieving to obtain coarse leaf powder;
performing crude extraction, namely mixing the crude leaf powder after refluxing and water extraction with a pretreated large-mesh adsorbent, soaking the mixture in water for decolorization, performing alcohol precipitation, and centrifuging and collecting precipitates to obtain primary extract powder;
purifying, namely transferring the primary extracted powder into a polyamide column, eluting with distilled water until no liquid flows out, and collecting to obtain a purified liquid;
drying and pulverizing, spray drying the purified solution, and fine grinding to obtain Rubi fructus powder.
4. The method for preparing white kidney bean sparkling water according to claim 1, wherein the sterilization temperature of the sterilization treatment is 110-115 ℃, and the sterilization time is 10-15 seconds.
5. The method for preparing white kidney bean sparkling water according to claim 1, wherein the temperature of the water for the first mixing treatment is 45-60 ℃, and the first time is 10-15 minutes.
6. The method for preparing white kidney bean sparkling water according to claim 1, wherein the water temperature for the dissolution treatment is higher than 60 ℃, and the second time is 20-30 minutes.
7. The white kidney bean sparkling water is characterized by being prepared by the preparation method of the white kidney bean sparkling water according to the claims 1 to 6, and the raw materials comprise the following components in parts by weight: 90-98 parts of water, 0.10-0.16 part of white kidney bean extract, 0.003-0.006 part of raspberry powder, 2-5 parts of erythritol, 0.0065-0.0090 part of sucralose, 0.1-0.6 part of acidity regulator, 0.005-0.12 part of edible essence and 3.0-4.2 times of carbon dioxide content.
8. The white kidney bean sparkling water as claimed in claim 7, which comprises a pop can package and a plastic bottle package,
the carbon dioxide content of the pop can package is 3.6 times of the gas capacity,
and/or the carbon dioxide content of the plastic bottle package is 3.2 times of the gas capacity.
9. The white kidney bean sparkling water of claim 7, wherein the acidity regulator comprises sodium citrate and citric acid.
10. The white kidney bean sparkling water of claim 7, wherein the flavorants comprise a citrus lemon grass flavor, a grapefruit seed flavor, and a lactic acid bacteria flavor.
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