CN115399415A - Low-sugar or sugar-free alcohol-free white spirit flavor beverage and preparation method thereof - Google Patents

Low-sugar or sugar-free alcohol-free white spirit flavor beverage and preparation method thereof Download PDF

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CN115399415A
CN115399415A CN202111245207.1A CN202111245207A CN115399415A CN 115399415 A CN115399415 A CN 115399415A CN 202111245207 A CN202111245207 A CN 202111245207A CN 115399415 A CN115399415 A CN 115399415A
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sugar
free
flavored beverage
liquor
flavor
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CN202111245207.1A
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Inventor
俞初红
仇子斐
姚福佳
钱思帆
杨景棋
倪季珍
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Halmana Food Technology Co ltd
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Halmana Food Technology Co ltd
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    • 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
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to the field of A23L2/38, in particular to a low-sugar or sugar-free alcohol-free white spirit flavored beverage and a preparation method thereof, wherein the preparation raw materials comprise the following components in percentage by weight: 0.6-1% of sweetening agent, 0.018-0.032% of sour agent, 0.12-0.66% of stabilizing agent, 0.1-1% of flavoring agent, 0.313-0.956% of compound essence and the balance of water. The product has the typical flavor and texture of strong-flavor, maotai-flavor and fen-flavor white spirits, does not cause any discomfort caused by alcohol after drinking, has the functions of protecting liver and strengthening kidney, can improve gastrointestinal function, and can be drunk by diabetics.

Description

Low-sugar or sugar-free alcohol-free white spirit flavor beverage and preparation method thereof
Technical Field
The invention relates to the field of A23L2/38, in particular to a low-sugar or sugar-free alcohol-free white spirit flavored beverage and a preparation method thereof.
Background
The white spirit as a cultural product with national traditional characteristics has wide market foundation and huge drinking population base in China. The white spirit exists not only as a substance, but also symbolizes the Chinese characteristic white spirit culture and spirit, has elegant and strong aroma, cool and mellow mouthfeel, pleasant and long aftertaste and other feast sensory experiences, and allows many civilians to be drunk and toppled over since ancient times.
The main component of the white spirit is alcohol, and the alcohol can cause great damage to human health under the condition of long-term excessive drinking, such as fatty liver cirrhosis, cerebral thrombosis and the like. Alcohol can also damage the normal function of the central nervous system, causing drunk driving and even endangering life. In recent years, systems such as ' drinking ban ', drunk driving supervision and punishment ' appear in related fields and behaviors of production, consumption and the like of wine. In addition, due to health concerns, more and more people with hypertension, hyperlipidemia and hyperglycemia, people with metabolic disorders of liver and kidney, and the like have chosen to break away from white spirit. If the contradiction factors of interest and unhealthy wine can be solved, a blue sea market with huge potential can be developed without considering any unhealthy factors while the taste and the enjoyment brought by the wine can be brought to the best by a drinker.
CN110093238A discloses a non-alcohol flavoring wine and a preparation process thereof, which have great difference with white spirit in taste and cannot meet the difference of some alcoholism consumers in taste.
CN105368645A discloses a method for brewing alcohol-free white spirit, and the formula of the alcohol-free white spirit is not suitable for the drinking requirement of diabetics.
Therefore, the non-alcoholic liquor flavored beverage which has consistent taste and liquor and can be drunk by the diabetics with the typical flavor and texture of strong-flavor liquor, maotai-flavor liquor and fen-flavor liquor in the prior art is still a technical blank.
Disclosure of Invention
The invention provides a low-sugar or sugar-free non-alcoholic liquor flavored beverage, which is prepared from the following raw materials in percentage by weight: 0.6-1% of sweetening agent, 0.018-0.032% of sour agent, 0.12-0.66% of stabilizing agent, 0.1-1% of flavoring agent, 0.313-0.956% of compound essence and the balance of water.
As a preferred embodiment, the sweetener comprises at least one of white granulated sugar, sucralose, glucose, fructose, lactose.
In order to improve the mellow thickness of the mouthfeel, the sweetener is white granulated sugar.
As a preferred embodiment, the sour agent comprises at least one of citric acid monohydrate, sodium citrate, lactic acid, tartaric acid, malic acid, sodium carbonate.
In a preferred embodiment, the stabilizer comprises at least one of gum arabic, pectin, locust bean gum, gelatin, sodium caseinate, gum arabic, tamarind polysaccharide gum, sesbania gum, agar, sodium alginate, carrageenan, and xanthan gum.
Preferably, the stabilizing agent is acacia gum or pectin.
Preferably, the mass ratio of the Arabic gum to the pectin is (0.9-8): 1.
The applicant finds that when a certain mass of Arabic gum and pectin is added into the system, and the mass ratio of the Arabic gum to the pectin is (0.9-8): 1, the stability of the system can be maintained, the aftertaste time of the prepared alcohol-free white spirit flavored beverage is long, and the degree of similarity to the taste of real white spirit is high.
As a preferred embodiment, the flavoring agent comprises at least one of resistant dextrin, yeast extract, maltodextrin.
In order to improve the similarity with the taste of the real white spirit, the composite essence comprises at least one of a koji essence, a white spirit essence, a chilli extract, a strong aromatic blending liquid, a faint aromatic blending liquid and a sauce aromatic blending liquid.
As a preferred embodiment, the non-alcoholic liquor-flavored beverage comprises a strong aromatic non-alcoholic liquor-flavored beverage, a fen-flavor non-alcoholic liquor-flavored beverage and a Maotai-flavor non-alcoholic liquor-flavored beverage.
As a preferred embodiment, the preparation of the raw materials further comprises, in weight percent: 0.0355-0.0865% of nutrient.
As a preferred embodiment, the nutrient comprises at least one of cordyceps militaris extract, saussurea involucrate culture and dendrobium officinale extract.
In order to enrich the mouthfeel of the non-alcoholic white spirit flavor beverage, the nutrient comprises a cordyceps militaris extract, a saussurea involucrate culture and a dendrobium officinale extract.
Preferably, the mass ratio of the cordyceps militaris extract to the saussurea involucrate culture to the dendrobium officinale extract is (3-6) to 1 (3-6).
The young stem of the saussurea involucrate is sliced and then the callus is cultured, the content of flavone, syringin, chlorogenic acid and 1, 5-dicaffeoylquinic acid in the obtained saussurea involucrate culture is far higher than that of the wild saussurea involucrate, and the saussurea involucrate culture has good repairing effect on the aspects of human body such as immune regulation, blood sugar and blood fat regulation, radiation resistance, fatigue resistance and the like.
The dendrobium officinale stems, leaves and flowers are rich in polysaccharide, flavone, phenol, alkaloid and amino acid substances, and the dendrobium officinale stem, leaves and flowers are widely used in cosmetics and have the effects of regulating hyperlipidemia and nourishing intestines and stomach.
In order to balance the taste and the health convenience, the ethanol content of the alcohol-free white spirit flavored beverage is 0-0.28g/kg but not 0.
The second aspect of the invention provides a preparation method of a low-sugar or sugar-free non-alcoholic liquor flavored beverage, which comprises the following steps:
s1, adding water, a sweetening agent and a stabilizing agent into a first container, and stirring for dissolving to obtain M1;
s2, adding a flavoring agent into the M1, and stirring and dissolving to obtain M2;
s3, adding water and a sour agent into the second container, and stirring and dissolving to obtain M3;
s4, adding water, M2 and M3 into the M2, and stirring to dissolve to obtain M4;
s5, adding a nutrient into the M4, and stirring and dissolving to obtain M5;
s6, adding the composite essence into the M5, and stirring and dissolving to obtain M6;
s7, adding water into the M6, and stirring and dissolving to obtain M7;
and S8, filtering, filling and sterilizing the M7 to obtain the product.
As a preferred embodiment, the sterilization is pasteurization.
Preferably, the temperature is 80-90 ℃ and the time is 10-15min.
Compared with the prior art, the invention has the following beneficial effects:
1. the product has the typical flavor and texture of strong-flavor, maotai-flavor and fen-flavor white spirits, does not cause any discomfort caused by alcohol after drinking, has the functions of protecting liver and strengthening kidney, can improve gastrointestinal function, and can be drunk by diabetics.
2. The product has good stability, clear and transparent appearance, mellow taste and wide application prospect.
3. After the product is evaluated by drinking of consumer type testees, experienced testees and training type testees, most of the testees show that the product has high preference degree and high mouthfeel similarity with real white spirit, and are willing to be purchased repeatedly.
4. The product of the invention is originated in the industry, has the typical flavor and texture of strong-flavor liquor, maotai-flavor liquor and fen-flavor liquor, and has high simulation degree on real liquor.
5. Through professional tests, the alcohol content and the carbohydrate content of the product are far lower than the national standard, and the product is suitable for various people to drink.
The raw material purchase information in the invention is as follows:
arabic gum was purchased from Shanghai Lianwei commerce Co., ltd
Pectin is purchased from Shanghai commercial Co Ltd
Baijiu essence is purchased from Huabao peacock food science and technology development limited company in Jiangxi province
Resistant dextrin was purchased from Shanghai Lianwei commercial Co Ltd
Qu wine essence is purchased from Huabao peacock food science and technology development limited company in Jiangxi province
Chili essence purchased from Huabao peacock food science and technology development limited company in Jiangxi province
The thick fragrant wine blending liquid is purchased from Huabao peacock food science and technology development limited company in Jiangxi province
The herba Dendrobii extract is purchased from Shanghai commercial company Limited
Cordyceps militaris extract purchased from Shanxi flavor commercial and trade company Limited
Saussurea involucrata culture purchased from Shanxi flavor commercial and trade company Limited
The fragrant wine blending liquid is purchased from Huabao peacock food science and technology development limited company in Jiangxi province
The sauce-flavored blending liquor is purchased from Huabao peacock food science and technology development limited company in Jiangxi province
Detailed Description
Example 1
The first aspect of the embodiment provides a low-sugar strong aromatic alcohol-free white spirit flavored beverage, which comprises the following preparation raw materials in percentage by weight: 0.8% of sweetening agent, 0.025% of sour agent, 0.36% of stabilizing agent, 0.5% of flavoring agent, 0.5645% of compound essence, 0.011% of nutritional agent and the balance of deionized water.
The sweetener is white granulated sugar.
The sour agent comprises 0.01 percent of citric acid monohydrate and 0.015 percent of sodium citrate in percentage by weight.
The stabilizer comprises 0.32 percent of Arabic gum and 0.04 percent of pectin in percentage by weight.
The flavor was 0.5% resistant dextrin and 0.05% yeast extract by weight percentage.
The composite essence comprises, by weight, 0.18% of koji essence, 0.03% of white spirit essence, 0.0045% of chilli extract and 0.35% of strong aromatic blending liquor.
The nutrient comprises, by weight, 0.005% of cordyceps militaris extract, 0.001% of saussurea involucrate culture and 0.005% of dendrobium officinale extract.
In a second aspect of this embodiment, a method for preparing a low-sugar strong aromatic non-alcoholic liquor flavored beverage is provided, which includes the following steps:
s1, adding deionized water, a sweetening agent and a stabilizing agent at 65 ℃ into a first container, and stirring and dissolving for 15min at 1000r/min to obtain M1;
s2, adding a flavoring agent into the M1, stirring at 1000r/min for dissolving for 15min to obtain M2;
s3, adding deionized water and a sour agent into the second container, and manually stirring and dissolving to obtain M3;
s4, adding normal-temperature deionized water, M2 and M3 into the M2, stirring at 600r/min for dissolving for 5min to obtain M4;
s5, adding a nutritional agent into the M4, stirring at 600r/min for dissolving for 10min to obtain M5;
s6, adding the composite essence into the M5, stirring at 600r/min for dissolving for 15min to obtain M6;
s7, adding deionized water into the M6, stirring at 600r/min for dissolving for 5min to obtain M7;
s8, filtering with 200 meshes, filling and pasteurizing at 85 ℃ for 13min to obtain the feed additive.
Example 2
The first aspect of this example provides a sugarless Luzhou-flavor and non-alcoholic Chinese liquor-flavored beverage, which is the same as example 1 except that the sweetener is sucralose.
In a second aspect, this example provides a method for preparing a sugar-free luzhou-flavor alcoholic liquor-free flavored beverage, the specific implementation manner is the same as example 1.
Example 3
The first aspect of this embodiment provides a low-sugar fen-flavor alcoholic-free liquor-flavored beverage, which is similar to that in embodiment 1, except that the composite essence comprises, by weight, 0.18% of koji essence, 0.03% of liquor essence, 0.0055% of capsicum essence, and 0.45% of a delicate fragrance liquor-blending liquid.
In a second aspect, this example provides a method for preparing a low-sugar fen-flavor non-alcoholic liquor-flavored beverage, the specific implementation manner of which is the same as example 1.
Example 4
In a first aspect, this example provides a sugar-free fen-flavor alcoholic liquor-free flavored beverage, which is similar to example 1, except that the sweetener is sucralose; the composite essence comprises, by weight, 0.18% of koji essence, 0.03% of white spirit essence, 0.0055% of capsicum extract and 0.45% of faint scent blending liquor.
In a second aspect, this example provides a method for preparing a sugar-free fen-flavor alcoholic liquor-free flavored beverage, the specific implementation manner of which is the same as example 1.
Example 5
The first aspect of the embodiment provides a low-sugar Maotai-flavor alcohol-free liquor-flavored beverage, which is prepared from the following raw materials in percentage by weight: 0.8% of sweetening agent, 0.0235% of acidulant, 0.385% of stabilizing agent, 0.5% of flavoring agent, 0.5165% of compound essence, 0.011% of nutritional agent and the balance of deionized water.
The sweetener is white granulated sugar.
The sour agent comprises 0.015 percent of citric acid monohydrate and 0.02 percent of sodium citrate in percentage by weight.
The stabilizer comprises 0.32 percent of Arabic gum and 0.035 percent of pectin according to weight percentage.
The flavoring agent comprises 0.5% of resistant dextrin and 0.005% of cordyceps militaris extract by weight percentage.
The composite essence comprises, by weight, 0.18% of koji essence, 0.03% of white spirit essence, 0.0065% of chilli extract and 0.3% of sauce-flavor liquor blending liquid.
The nutrient comprises 0.001% of saussurea involucrate culture and 0.005% of dendrobium officinale extract in percentage by weight.
In a second aspect, this example provides a method for preparing a low-sugar Maotai-flavor alcoholic-free liquor-flavored beverage, and the specific implementation manner is the same as example 1.
Example 6
In a first aspect, this example provides a sugar-free Maotai-flavor alcoholic liquor-free flavored beverage, which is similar to example 5, except that the sweetener is sucralose.
In a second aspect, this example provides a method for preparing a sugar-free Maotai-flavor alcoholic-free Chinese liquor flavored beverage, the specific implementation manner is the same as example 1.
Performance testing
Ethanol content detection standard reference: the eighth item of GB/T12143-2008 relates to a method for measuring ethanol in concentrated fruit juice.
Carbohydrate content detection standard reference: GB/T12143-2008
Ethanol content (g/kg) Carbohydrate content (g/100 ml)
Example 1 0.28 1.1
Example 2 0.28 0.4
Example 3 0.49 1.1
Example 4 0.49 0.4
Example 5 1.34 1.2
Example 6 1.34 0.4
Sensory evaluation result of consumer population
The definition for the consumer population is: potential consumers who may be exposed to alcohol in all levels of society have no particular requirement on whether they drink alcohol frequently. Based on the subjective wishes of the consumers, each of the consumers tasted the alcoholic free white spirit-flavored beverage of examples 1 to 6 and evaluated whether the beverage liked, received and liked.
Figure BDA0003320707300000061
Figure BDA0003320707300000071
Sensory evaluation of experienced test subjects
Consider that there are some people in the consumption who have a relative evaluation experience of wine. Therefore, the product also looks for empirical subjects to perform sensory evaluation of the product. The criteria for selection of subjects of empirical type are: people who have certain sensory analysis capability on the traditional Chinese liquor; the frequency of exposure of the test person to white spirit is approximately 3-4 times per month.
Figure BDA0003320707300000072
Sensory evaluation of a trained test subject
In the product research and development process, in order to better design the formula and approach the flavor of the existing white spirit to the maximum extent, a subject with trained sensory analysis is selected for sensory evaluation. Selection criteria for the training subjects: understanding this project, the beverage formula developers who have the ability to describe the organoleptic quality characteristics and the characteristic differences of products, and who are not biased or repulsed from white spirits.
Figure BDA0003320707300000073
Figure BDA0003320707300000081

Claims (10)

1. A low-sugar or sugar-free alcohol-free white spirit flavored beverage is characterized in that the preparation raw materials comprise the following components in percentage by weight: 0.6 to 1 percent of sweetening agent, 0.018 to 0.032 percent of acidulant, 0.12 to 0.66 percent of stabilizing agent, 0.1 to 1 percent of flavoring agent, 0.313 to 0.956 percent of compound essence and the balance of water.
2. The low sugar or sugar-free alcohol-free white spirit flavored beverage of claim 1, wherein the sweetener comprises at least one of white granulated sugar, sucralose, glucose, fructose, lactose.
3. The alcoholic beverage with a low sugar or sugar-free flavor of white spirit according to any one of claims 1 to 2, wherein the stabilizer comprises at least one of gum arabic, pectin, locust bean gum, gelatin, sodium caseinate, gum arabic, tamarind polysaccharide gum, sesbania gum, agar, sodium alginate, carrageenan, xanthan gum.
4. The low sugar or sugar-free alcohol-free liquor-flavored beverage according to any one of claims 1 to 3, wherein the compound essence comprises at least one of a koji essence, a liquor essence, a capsicum extract, a bouquet wine and a sauce wine.
5. The low sugar or sugar-free alcoholic liquor-free flavored beverage according to any one of claims 1 to 4, wherein the alcoholic liquor-free flavored beverage comprises a Luzhou-flavor alcoholic liquor-free flavored beverage, a fen-flavor alcoholic liquor-free flavored beverage, and a Maotai-flavor alcoholic liquor-free flavored beverage.
6. The low sugar or sugar-free alcohol-free white spirit flavored beverage according to any one of claims 1 to 5, wherein the preparation raw materials further comprise, in weight percent: 0.0355-0.0865% of nutrient.
7. The low-sugar or sugar-free alcohol-free white spirit flavored beverage of claim 6, wherein the nutritional agent comprises at least one of Cordyceps militaris extract, saussurea involucrate culture, and Dendrobium officinale extract.
8. A low sugar or sugar-free alcoholic liquor-free flavored beverage according to any one of claims 1 to 7, wherein the alcoholic liquor-free flavored beverage has an ethanol content of 0 to 0.28g/kg but not 0.
9. A method for preparing a low sugar or sugar-free non-alcoholic Chinese liquor flavored beverage according to any one of claims 6 to 8, comprising the steps of:
s1, adding water, a sweetening agent and a stabilizing agent into a first container, and stirring for dissolving to obtain M1;
s2, adding a flavoring agent into the M1, and stirring and dissolving to obtain M2;
s3, adding water and a sour agent into the second container, and stirring and dissolving to obtain M3;
s4, adding water, M2 and M3 into the M2, and stirring to dissolve to obtain M4;
s5, adding a nutrient into the M4, and stirring and dissolving to obtain M5;
s6, adding the composite essence into the M5, and stirring and dissolving to obtain M6;
s7, adding water into the M6, and stirring and dissolving to obtain M7;
s8.M7, filtering, filling and sterilizing to obtain the product.
10. The method for preparing the low-sugar or sugar-free alcohol-free white spirit flavored beverage according to claim 9, wherein the sterilization is pasteurization.
CN202111245207.1A 2021-10-26 2021-10-26 Low-sugar or sugar-free alcohol-free white spirit flavor beverage and preparation method thereof Pending CN115399415A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1699531A (en) * 2004-06-23 2005-11-23 锡林浩特市双骄乳业有限责任公司 Whey beer beverage and method for making same
CN104000270A (en) * 2014-05-08 2014-08-27 贵阳高新创嘉创业服务有限公司 Saussurea involucrata beverage for conditioning intestines and stomach and reducing blood sugar and preparation method thereof
CN108308479A (en) * 2018-01-28 2018-07-24 赫玛食品科技（上海）有限公司 A kind of liquor flavor beverage meeting national non-alcoholic drink standard
CN110093238A (en) * 2019-04-19 2019-08-06 北京牛栏山庄饮品有限公司 A kind of no alcohol blending wine and its preparation process

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1699531A (en) * 2004-06-23 2005-11-23 锡林浩特市双骄乳业有限责任公司 Whey beer beverage and method for making same
CN104000270A (en) * 2014-05-08 2014-08-27 贵阳高新创嘉创业服务有限公司 Saussurea involucrata beverage for conditioning intestines and stomach and reducing blood sugar and preparation method thereof
CN108308479A (en) * 2018-01-28 2018-07-24 赫玛食品科技（上海）有限公司 A kind of liquor flavor beverage meeting national non-alcoholic drink standard
CN110093238A (en) * 2019-04-19 2019-08-06 北京牛栏山庄饮品有限公司 A kind of no alcohol blending wine and its preparation process

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