CN115606730A - Sweet beverage added with erythritol and preparation method thereof - Google Patents
Sweet beverage added with erythritol and preparation method thereof Download PDFInfo
- Publication number
- CN115606730A CN115606730A CN202211258099.6A CN202211258099A CN115606730A CN 115606730 A CN115606730 A CN 115606730A CN 202211258099 A CN202211258099 A CN 202211258099A CN 115606730 A CN115606730 A CN 115606730A
- Authority
- CN
- China
- Prior art keywords
- erythritol
- mogroside
- taurine
- added
- sweet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 46
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 46
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 239000004386 Erythritol Substances 0.000 title claims abstract description 38
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 title claims abstract description 38
- 235000019414 erythritol Nutrition 0.000 title claims abstract description 38
- 229940009714 erythritol Drugs 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 57
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 42
- 229930189775 mogroside Natural products 0.000 claims abstract description 36
- 239000008213 purified water Substances 0.000 claims abstract description 35
- 229960003080 taurine Drugs 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 24
- 239000003405 delayed action preparation Substances 0.000 claims abstract description 23
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 21
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 21
- 239000011718 vitamin C Substances 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 239000000049 pigment Substances 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 10
- 244000269722 Thea sinensis Species 0.000 claims description 10
- 229920006122 polyamide resin Polymers 0.000 claims description 10
- 239000011347 resin Substances 0.000 claims description 10
- 229920005989 resin Polymers 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 239000003957 anion exchange resin Substances 0.000 claims description 9
- 239000003729 cation exchange resin Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 claims description 7
- 238000000108 ultra-filtration Methods 0.000 claims description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000011068 loading method Methods 0.000 claims description 6
- RTBFRGCFXZNCOE-UHFFFAOYSA-N 1-methylsulfonylpiperidin-4-one Chemical compound CS(=O)(=O)N1CCC(=O)CC1 RTBFRGCFXZNCOE-UHFFFAOYSA-N 0.000 claims description 5
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 5
- 102100022624 Glucoamylase Human genes 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- JFCQEDHGNNZCLN-UHFFFAOYSA-N anhydrous glutaric acid Natural products OC(=O)CCCC(O)=O JFCQEDHGNNZCLN-UHFFFAOYSA-N 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 4
- 235000013734 beta-carotene Nutrition 0.000 claims description 4
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 4
- 239000011648 beta-carotene Substances 0.000 claims description 4
- 229960002747 betacarotene Drugs 0.000 claims description 4
- CBMPTFJVXNIWHP-UHFFFAOYSA-L disodium;hydrogen phosphate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].OP([O-])([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O CBMPTFJVXNIWHP-UHFFFAOYSA-L 0.000 claims description 4
- 239000008055 phosphate buffer solution Substances 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 4
- 229920003023 plastic Polymers 0.000 claims description 4
- 229920000728 polyester Polymers 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 125000001409 beta-carotene group Chemical group 0.000 claims description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 2
- 239000000920 calcium hydroxide Substances 0.000 claims description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 2
- 229960004106 citric acid Drugs 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 239000005022 packaging material Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 235000019527 sweetened beverage Nutrition 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 239000006057 Non-nutritive feed additive Substances 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 abstract description 10
- 229930006000 Sucrose Natural products 0.000 abstract description 8
- 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 8
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000005720 sucrose Substances 0.000 abstract description 5
- 235000003599 food sweetener Nutrition 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000008030 elimination Effects 0.000 abstract description 2
- 238000003379 elimination reaction Methods 0.000 abstract description 2
- 235000019577 caloric intake Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 13
- 235000000346 sugar Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000007789 sealing Methods 0.000 description 6
- 229960004793 sucrose Drugs 0.000 description 6
- 235000021092 sugar substitutes Nutrition 0.000 description 6
- 229920000139 polyethylene terephthalate Polymers 0.000 description 5
- 239000005020 polyethylene terephthalate Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000009815 Momordica Nutrition 0.000 description 4
- 241000218984 Momordica Species 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- 235000020279 black tea Nutrition 0.000 description 4
- 238000009924 canning Methods 0.000 description 4
- 229930182470 glycoside Natural products 0.000 description 4
- 150000002338 glycosides Chemical class 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000021070 high sugar diet Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- GHBNZZJYBXQAHG-KUVSNLSMSA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8s,9r,10r,11r,13r,14s,17r)-17-[(2r,5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-3-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H](CC[C@@H](C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@H]3[C@]2(C)CC1)C)C(C)(C)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GHBNZZJYBXQAHG-KUVSNLSMSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- TVJXHJAWHUMLLG-UHFFFAOYSA-N mogroside V Natural products CC(CCC(OC1OC(COC2OC(CO)C(O)C(O)C2OC3OC(CO)C(O)C(O)C3O)C(O)C(O)C1O)C(C)(C)O)C4CCC5(C)C6CC=C7C(CCC(OC8OC(COC9OC(CO)C(O)C(O)C9O)C(O)C(O)C8O)C7(C)C)C6(C)C(O)CC45C TVJXHJAWHUMLLG-UHFFFAOYSA-N 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- -1 polyethylene terephthalate Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000025157 Oral disease Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- YWPVROCHNBYFTP-UHFFFAOYSA-N Rubusoside Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1O YWPVROCHNBYFTP-UHFFFAOYSA-N 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 208000025371 Taste disease Diseases 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000030194 mouth disease Diseases 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- YWPVROCHNBYFTP-OSHKXICASA-N rubusoside Chemical compound O([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 YWPVROCHNBYFTP-OSHKXICASA-N 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a sweet beverage added with erythritol and a preparation method thereof, belonging to the technical field of beverage preparation, and comprising the following raw materials in parts by weight: 10-15 parts of flavor materials, 10-30 parts of erythritol, 0.5 part of citric acid, 0.5 part of vitamin C, 0.1-1 part of mogroside, 0.04-0.06 part of taurine sustained-release preparation, 0.5 part of natural essence and spice, 0.5 part of food pigment and 100 parts of purified water; according to the invention, the compound sweetener consisting of erythritol and mogroside is used for replacing the common sweetener sucrose in the sweet beverage, so that the taste of sucrose is reduced, the calorie intake is reduced, and the taurine which is prepared into a slow-release preparation by embedding porous starch is added, so that the effects of lasting energy supply and fatigue elimination are achieved.
Description
Technical Field
The invention belongs to the technical field of beverage making, and particularly relates to a sweet beverage added with erythritol and a preparation method thereof.
Background
Sweetened beverages refer to any ingredient (liquid, powder or concentrate) non-alcoholic beverage prepackaged and sealed, beverages containing added high-calorie or non-caloric sweeteners, including but not limited to: a sweet fruit juice beverage; sweet tea; all carbonated beverages; flavoring water; energy and sports drinks; other powdered beverages not belonging to milk, juice, tea and coffee; cereals and cereal beverages, and other non-alcoholic beverages with added sugar.
Sweeteners are widely classified into sugar type and non-sugar type (i.e., sugar substitutes) according to their chemical structure and properties.
Sugar is the most important energy source of the body and is also an essential component for constituting cells and tissues of the body. However, a long-term high-sugar diet induces a series of health risks. Numerous data studies have shown that long-term high-sugar diets have become one of the causes of obesity, overweight, diabetes, cardiovascular disease and oral disease. With the development of society and the improvement of living standard of people, people have higher and higher requirements on health, and a substitute of sugar is searched.
The sugar substitute has low calorie and high sweetness, and does not increase blood sugar value. However, the single sugar substitute is sweet and different from sucrose, and has some off-flavors. For example, steviol glycosides have a long-lasting post-bitter taste and a metallic taste, and rubusoside is bitter first and sweet later. Moreover, sugar substitutes can only provide taste satisfaction, and hardly provide energy to the human body.
Disclosure of Invention
The invention aims to provide a sweet beverage added with erythritol and a preparation method thereof. The momordica glycoside with high content of momordica glycoside V is prepared by purifying the momordica glycoside, and then the momordica glycoside and the erythritol are compounded to achieve the flavor of the sucrose. Taurine is prepared into a sustained release preparation and then added into the drink to play roles in lasting energy production and eliminating fatigue.
The technical problems to be solved by the invention are as follows: sugar is a main energy supply substance for human bodies, however, high-sugar diet causes great harm to the health of people. As a substitute of sugar, the non-sugar sweetener can only bring taste satisfaction, can hardly provide energy for human bodies, and has the defects of insufficient single sugar-replacing taste and incapability of completely replacing cane sugar.
The purpose of the invention can be realized by the following technical scheme:
the sweet beverage added with erythritol comprises the following raw materials in parts by weight: 10-15 parts of flavor material, 10-30 parts of erythritol, 0.5 part of citric acid, 0.5 part of vitamin C, 0.1-1 part of mogroside, 0.04-0.06 part of taurine sustained-release preparation, 0.5 part of natural essence and spice, 0.5 part of food pigment and 100 parts of purified water.
In a refinement, the flavor material comprises fresh fruit concentrate or tea extract;
in a modified embodiment, the food coloring agent is beta-carotene.
Preparation of a sweet beverage added with erythritol comprises the following steps:
firstly, dissolving a mogroside raw material with water, then loading the mogroside aqueous solution onto a polyamide resin chromatographic column, and collecting effluent liquid; adjusting the pH value of the obtained effluent to 8-10 by using an alkali liquor, standing, performing rough filtration, performing ultrafiltration by using an ultrafiltration membrane, and collecting filtrate; sequentially loading the obtained filtrate on a cation exchange resin column and an anion exchange resin column, and collecting effluent liquid; and (4) passing the obtained effluent through a decolorizing resin column, collecting the effluent, concentrating, and performing spray drying to obtain the mogroside.
Wherein, the mass content of the mogroside V in the mogroside raw material is 10-55%; the dosage of the polyamide resin is 1 to 3 times of the mass of the mogroside raw material; the mesh number of the polyamide resin is 50-200 meshes; the height-diameter ratio of the polyamide resin chromatographic column is 2-10: 1, and the flow rate of the polyamide resin chromatographic column is 0.4-1 OBV/h; the pH value of the alkali liquor is 8-10, wherein the alkali is one or more of calcium hydroxide, sodium hydroxide or potassium hydroxide; the standing time is 2-8 h; the cut-off molecular weight of the ultrafiltration membrane is 4000-8000D; the total dosage of the cation exchange resin and the anion exchange resin is 2-6 times of the mass of the mogroside raw material, and the mass ratio of the cation exchange resin to the anion exchange resin is 1-2: 1; the height-diameter ratio of the cation exchange resin to the anion exchange resin is 1-12: 1, and the flow rate of the upper column is 0.5-5.0 BV/h; the type of the cation exchange resin is 001 × 7, 001 × 8, 001 × 16, D001, D113 or D152; the anion exchange resin is 201 × 7, D201, D301, D296 or D315; the dosage of the decolorizing resin is 1 to 3 times of the mass of the raw material of the mogroside; the height-diameter ratio of the decolorizing resin column is 1-12: 1, and the flow rate of the decolorizing resin column is 0.4-5.0 BV/h; the type of the decolorizing resin is D941, D280, ADS-7 or SQ338; concentrating under vacuum until the solid content is 20-30 Brix; the air inlet temperature of the spray drying is 160-200 ℃, and the air outlet temperature is 80-130 ℃.
Step two, taking a certain amount of sweet potato starch, adding a proper amount of distilled water, heating in a water bath at 70-80 ℃, and continuously stirring by using a stirrer until the solution is transparent; then cooling to room temperature of 25 ℃, adding a proper amount of sodium dodecyl sulfate, and stirring for 15min to dissolve the sodium dodecyl sulfate uniformly; heating the system in 35-45 deg.C water bath, sequentially adding a certain amount of glucoamylase and alpha-amylase, and stirring for reacting for 5-10 hr; adding a certain amount of glutaric acid, and stirring to fully react for 1h; then sequentially washing with acetone, washing with water and filtering; and finally, drying in vacuum to obtain a finished product.
Wherein the dosage ratio of sweet potato starch, distilled water, sodium dodecyl sulfate, glucoamylase, alpha-amylase, glutaric acid, acetone and cleaning water is 100g:200-300g:20ml:1g:1g: 1ml:200-300g:200-300g.
Step three, dissolving taurine in a citric acid-disodium hydrogen phosphate buffer solution with the pH value of 3 according to the mass ratio of 1: 3, and adding porous starch to enable the mass volume concentration of the starch to reach 20-45%. Setting the temperature at 30 ℃ for 2h, and stirring at a constant speed of 300r/min on an electromagnetic stirrer. And after stirring and reacting, carrying out spray drying by using a spray dryer to obtain the porous starch-taurine embedded substance.
Wherein the spray drying conditions are: the air inlet temperature is 160-185 ℃; the air outlet temperature is 80-88 ℃; the flow rate is 8.5ml/min; the rotating speed of the atomizer is 25000 to 45000r/min.
And step four, adding the flavor materials and purified water into a blending tank for blending, dissolving erythritol, citric acid, vitamin C, mogroside, a taurine sustained-release preparation, natural essence and spice, vitamin C and a food pigment respectively with the purified water, adding the dissolved substances into the blending tank, adding the rest purified water, and uniformly stirring. The operation temperature is preferably 20 ℃ at normal temperature.
And step five, homogenizing the prepared liquid by adopting the pressure of 20 Mpa.
And step six, filling and sterilizing the homogenized liquid to obtain the erythritol-added sweet beverage. Wherein the filling packaging material is a PET polyester plastic bottle, and the sterilization mode is a high-temperature high-pressure sterilization method.
The invention has the beneficial effects that:
(1) In the technical scheme of the invention, a mode of replacing cane sugar with sugar substitute is adopted, so that the problem that the health is endangered by excessive sugar intake of a human body is solved. And the mouthfeel of the sweet beverage is closer to that of cane sugar and the mouthfeel of the beverage is enriched by purifying a main sweet substance mogroside V in the mogroside, removing part of bitter substances and compounding the mogroside and erythritol.
(2) In the technical scheme of the invention, taurine is added. Taurine has various physiological functions, including resisting anxiety, promoting learning ability, promoting fat metabolism, promoting blood sugar reduction, generating energy, eliminating fatigue, etc., solves the problem that sugar substitutes can hardly supply energy, and increases the functionality of the beverage. The taurine is prepared into a sustained-release preparation, so that the taurine can play roles in supplying energy for a long time and eliminating fatigue.
(3) In the technical scheme of the invention, the used embedding material is porous starch. The porous starch is not easy to be absorbed and metabolized by human body to generate energy, and no redundant heat is introduced.
(4) In the technical scheme of the invention, the method for preparing the porous starch adopts an enzyme degradation process, enzyme is used for carrying out enzyme degradation reaction, the reaction is efficient, and hydrolysis byproducts are less. The processing process does not use chemical reagents, is safe and nontoxic, has no limit on the dosage, has low cost and can be naturally degraded.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a preparation method of mogroside, which comprises the following steps:
dissolving 1kg of mogroside raw material with 1000ml of water, loading the mogroside aqueous solution on a polyamide resin chromatographic column, and collecting effluent liquid; adjusting pH of the obtained effluent to 9 with 0.0001mol/L sodium hydroxide solution, standing, coarse filtering, ultrafiltering with ultrafiltration membrane, and collecting filtrate; sequentially loading the obtained filtrate on a cation exchange resin column and an anion exchange resin column, and collecting effluent liquid; and (4) passing the obtained effluent through a decolorizing resin column, collecting the effluent, concentrating, and performing spray drying to obtain the mogroside.
Example 2
The embodiment provides a preparation method of porous starch, which comprises the following steps:
adding 2000ml of distilled water into 1kg of sweet potato starch, heating in 80 ℃ water bath, and continuously stirring with a stirrer at the rotating speed of 300r/min until the solution is transparent; then cooling to room temperature of 25 ℃, adding 200ml of sodium dodecyl sulfate, and stirring for 15min to dissolve uniformly; heating the system in 40 deg.C water bath, sequentially adding 10g glucoamylase and 10g alpha-amylase, and stirring for reacting for 8 hr; adding 10ml of glutaric acid, and stirring to fully react for 1h; then sequentially washing with 2kg of acetone and 2kg of purified water, and filtering; and finally, vacuum drying to obtain the porous starch.
Example 3
The embodiment provides a preparation method of a taurine sustained release preparation, which comprises the following steps:
100g of taurine was dissolved in 300ml of a citric acid-disodium hydrogen phosphate buffer solution having a pH of 3, and the porous starch prepared in example two was added so that the mass volume concentration of the starch reached 30%. Setting the temperature at 30 ℃ for 2h, and stirring at a constant speed of 300r/min on an electromagnetic stirrer. After stirring and reacting, spray drying by a spray dryer to obtain the taurine sustained release preparation.
Example 4
The embodiment provides a sweet beverage added with erythritol, which comprises the following raw materials in parts by weight: 10-15 parts of flavor material, 10-30 parts of erythritol, 0.5 part of citric acid, 0.5 part of vitamin C, 0.1-1 part of mogroside, 0.04-0.06 part of taurine sustained-release preparation, 0.5 part of natural essence and spice, 0.5 part of food pigment and 100 parts of purified water.
The preparation method of the sweet beverage comprises the following steps:
step one, adding 100g of fruit juice and 500g of purified water into a blending tank for blending, dissolving 100g of erythritol, 5g of citric acid, 5g of vitamin C, 2g of mogroside, 0.4g of taurine sustained-release preparation, 5g of natural essence, 5g of vitamin C and 5g of beta-carotene by using the purified water respectively, adding the dissolved substances, adding the rest of the purified water, and stirring uniformly.
And step two, homogenizing the prepared liquid by adopting the pressure of 20 Mpa.
Step three, heating the homogenized feed liquid to 90 ℃, keeping for 20min, and cooling to 45 ℃; and filling the sterilized material liquid into a PET (polyethylene terephthalate) polyester plastic bottle, immediately sealing, and cooling to room temperature to obtain the erythritol-added sweet beverage.
Example 5
The embodiment provides a sweet beverage added with erythritol, which comprises the following raw materials in parts by weight: 10-15 parts of flavor material, 10-30 parts of erythritol, 0.5 part of citric acid, 0.5 part of vitamin C, 0.1-1 part of mogroside, 0.04-0.06 part of taurine sustained-release preparation, 0.5 part of natural essence and spice, 0.5 part of food pigment and 100 parts of purified water.
The preparation method of the sweet beverage comprises the following steps:
step one, 125g of black tea powder and 500g of purified water are added into a blending tank for blending, 200g of erythritol, 5g of citric acid, 5g of vitamin C, 5g of mogroside, 0.5g of taurine sustained-release preparation and 5g of black tea aroma material are respectively dissolved by the purified water and then added, and finally, the rest of the purified water is added and stirred uniformly.
And step two, homogenizing the prepared liquid by adopting the pressure of 20 Mpa.
And step three, heating the homogenized material liquid to 75 ℃, and quickly canning and sealing to prevent excessive loss of fragrance. Placing the filled material liquid into a high pressure steam cooker, sterilizing at 100 deg.C, maintaining for 15min, and rapidly cooling to obtain sweet beverage containing erythritol.
Example 6
The embodiment provides a sweet beverage added with erythritol, which comprises the following raw materials in parts by weight: 10-15 parts of flavor material, 10-30 parts of erythritol, 0.5 part of citric acid, 0.5 part of vitamin C, 0.1-1 part of mogroside, 0.04-0.06 part of taurine sustained-release preparation, 0.5 part of natural essence and spice, 0.5 part of food pigment and 100 parts of purified water.
The preparation method of the sweet beverage comprises the following steps:
step one, adding 150g of green tea powder and 500g of purified water into a blending tank for blending, dissolving 300g of erythritol, 5g of citric acid, 5g of vitamin C, 5g of mogroside and 0.6g of taurine sustained-release preparation respectively with purified water, adding the dissolved substances, adding the rest purified water, and uniformly stirring.
And step two, homogenizing the prepared liquid by adopting the pressure of 20 Mpa.
And step three, immediately heating the homogenized feed liquid to 90 ℃, canning while the feed liquid is hot, and quickly sealing. Sterilizing in a high pressure steam cooker at 115 deg.C for 20min, and cooling in cold water to obtain sweet beverage containing erythritol.
Comparative example 1
This comparative example differs from example 4 in that: erythritol in the formulation was removed.
The comparative example provides a sweet beverage comprising the following raw materials in parts by weight: 10-15 parts of flavor material, 0.5 part of citric acid, 0.5 part of vitamin C, 0.1-1 part of mogroside, 0.04-0.06 part of taurine sustained release preparation, 0.5 part of natural essence and spice, 0.5 part of food pigment and 100 parts of purified water.
The preparation method of the sweet beverage comprises the following steps:
step one, adding 100g of fruit juice and 500g of purified water into a blending tank for blending, dissolving 5g of citric acid, 5g of vitamin C, 2g of mogroside, 0.4g of taurine sustained-release preparation, 5g of natural essence, 5g of vitamin C and 5g of beta-carotene by using the purified water respectively, adding the dissolved substances, adding the rest of the purified water, and stirring uniformly.
And step two, homogenizing the prepared liquid by adopting the pressure of 20 Mpa.
Step three, heating the homogenized material liquid to 90 ℃, keeping for 20min, and cooling to 45 ℃; and filling the sterilized feed liquid into a PET (polyethylene terephthalate) polyester plastic bottle, immediately sealing the bottle, and cooling to room temperature to obtain the sweet beverage.
Comparative example 2
This comparative example differs from example 5 in that: removing mogroside from the formula.
The comparative example provides a sweet beverage added with erythritol, which comprises the following raw materials in parts by weight: 10-15 parts of flavor material, 10-30 parts of erythritol, 0.5 part of citric acid, 0.5 part of vitamin C, 0.04-0.06 part of taurine sustained-release preparation, 0.5 part of natural essence and spice, 0.5 part of food pigment and 100 parts of purified water.
The preparation method of the sweet beverage comprises the following steps:
step one, adding 125g of black tea powder and 500g of purified water into a blending tank for blending, dissolving 200g of erythritol, 5g of citric acid, 5g of vitamin C, 0.5g of taurine sustained-release preparation and 5g of black tea spices respectively with the purified water, adding the dissolved materials, adding the rest purified water, and stirring uniformly.
And step two, homogenizing the prepared liquid by adopting the pressure of 20 Mpa.
And step three, heating the homogenized material liquid to 75 ℃, and quickly canning and sealing to prevent excessive loss of fragrance. Placing the filled material liquid into a high pressure steam cooker, sterilizing at 100 deg.C, maintaining for 15min, and rapidly cooling to obtain sweet beverage containing erythritol.
Comparative example 3
The comparative example differs from example 6 in that: removing taurine sustained release preparation in the formula.
The comparative example provides a sweet beverage added with erythritol, which comprises the following raw materials in parts by weight: 10-15 parts of flavor material, 10-30 parts of erythritol, 0.5 part of citric acid, 0.5 part of vitamin C, 0.1-1 part of mogroside, 0.5 part of natural essence and spice, 0.5 part of food pigment and 100 parts of purified water.
The preparation method of the sweet beverage comprises the following steps:
step one, adding 150g of green tea powder and 500g of purified water into a blending tank for blending, dissolving 300g of erythritol, 5g of citric acid, 5g of vitamin C and 5g of mogroside with purified water respectively, adding the dissolved substances into the blending tank, adding the rest of purified water, and stirring uniformly.
And step two, homogenizing the prepared liquid by adopting the pressure of 20 Mpa.
And step three, immediately heating the homogenized feed liquid to 90 ℃, canning while the feed liquid is hot, and quickly sealing. Sterilizing in a high pressure steam cooker at 115 deg.C for 20min, and cooling in cold water to obtain sweet beverage containing erythritol.
Sensory evaluation of the sweet beverage was used as a reference standard.
The specific method for sensory evaluation is as follows: 10 persons are selected in a laboratory, 10 bottles of mineral water are prepared, the sequence of sweet drinks with different formulas is disordered in the tasting process, and each person needs to gargle with the mineral water before tasting each time, so that the accurate mouthfeel is ensured. For fair reasons, 5 men and 5 women were selected, 10 ginseng and scores were added, the order of the sweet drinks was disturbed, only the numbers were marked for statistics, and the 10 persons were given comprehensive sensory scores based on the taste of the sweet drinks, whether they had unpleasant flavor, and whether they could continue to relieve fatigue within 4 hours, and the specific scoring criteria are shown in table 1.
TABLE 1 organoleptic evaluation criteria of sweet drinks
Continuation table
The results of the sensory evaluation are given in the following table:
TABLE 2 sensory evaluation score sheet
| Sample set | Score of |
| Example 4 | 81 |
| Example 5 | 87 |
| Example 6 | 90 |
| Comparative example 1 | 27 |
| Comparative example 2 | 39 |
| Comparative example 3 | 64 |
As can be seen from the test results in Table 2, the samples of examples 4, 5 and 6 added with the erythritol, mogroside and taurine sustained-release preparation have mouthfeel closer to that of sucrose, no bad flavor, effects of lasting energy supply and fatigue elimination, and sensory evaluation scores higher than 80. In comparative examples 1, 2 and 3, erythritol, mogroside and taurine sustained-release preparations were not added, and sensory evaluation scores were all lower than 70 points.
In the description of the specification, reference to the description of "one embodiment," "an example," "a specific example" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention or exceeding the scope of the claims.
Claims (9)
1. The erythritol-added sweet beverage is characterized by comprising the following raw materials in parts by weight: 10-15 parts of flavor material, 10-30 parts of erythritol, 0.5 part of citric acid, 0.5 part of vitamin C, 0.1-1 part of mogroside, 0.04-0.06 part of taurine sustained-release preparation, 0.5 part of natural essence and spice, 0.5 part of food pigment and 100 parts of purified water.
2. The erythritol-added sweetened beverage of claim 1, wherein the flavor materials comprise fresh fruit concentrate or tea extract; the food pigment is beta-carotene.
3. The erythritol-added sweet beverage according to claim 1, wherein mogroside is prepared by a method comprising the following steps:
dissolving the mogroside raw material with 1-3 times of purified water, loading the mogroside aqueous solution onto a polyamide resin chromatographic column, and collecting the effluent; adjusting the pH value of the obtained effluent to 8-10 by using alkali liquor, standing for 2-8h, performing rough filtration, performing ultrafiltration by using an ultrafiltration membrane, and collecting filtrate; sequentially loading the obtained filtrate on a cation exchange resin column and an anion exchange resin column, and collecting effluent liquid; and (4) passing the obtained effluent through a decolorizing resin column, collecting the effluent, concentrating, and performing spray drying to obtain the mogroside.
4. The erythritol-added sweet beverage according to claim 3, wherein the polyamide resin has a mesh size of 50 to 200 meshes; the height-diameter ratio of the polyamide resin chromatographic column is 2-10: 1, and the flow rate of the polyamide resin chromatographic column on the column is 0.4-1 OBV/h; the alkali in the alkali liquor is one or more of calcium hydroxide, sodium hydroxide or potassium hydroxide; the cutoff molecular weight of the ultrafiltration membrane is 4000-8000D; the height-diameter ratio of the cation exchange resin to the anion exchange resin is 1-12: 1, and the flow rate of the upper column is 0.5-5.0 BV/h; the type of the cation exchange resin is 001 multiplied by 7, 001 multiplied by 8, 001 multiplied by 16, D001, D113 or D152; the anion exchange resin is 201 x 7, D201, D301, D296 or D315; the height-diameter ratio of the decolorizing resin column is 1-12: 1, and the flow rate of the decolorizing resin column on the column is 0.4-5.0 BV/h; the type of the decolorizing resin is D941, D280, ADS-7 or SQ338; concentrating under vacuum until the solid content is 20-30 Brix; the air inlet temperature of the spray drying is 160-200 ℃, and the air outlet temperature is 80-130 ℃.
5. The erythritol-added sweet beverage according to claim 1, wherein the preparation method of the taurine sustained-release preparation comprises the following steps:
dissolving taurine in a citric acid-disodium hydrogen phosphate buffer solution with the pH value of 3, wherein the mass ratio of the taurine to the citric acid-disodium hydrogen phosphate buffer solution is 1: 3; adding porous starch to make the mass volume concentration of the starch reach 20-45%; setting the temperature at 30 ℃ for 2h, and stirring at a constant speed of 300r/min on an electromagnetic stirrer; after stirring and reacting, carrying out spray drying by using a spray dryer to obtain the porous starch-taurine embedded substance.
6. The erythritol-added sweet beverage according to claim 4, wherein the porous starch is prepared by a method comprising the following steps:
adding distilled water into sweet potato starch, heating in 70-80 deg.C water bath, and stirring with a stirrer until the solution is transparent; then cooling to room temperature of 25 ℃, adding sodium dodecyl sulfate, and stirring for 15min to dissolve the sodium dodecyl sulfate uniformly; heating the system in 35-45 deg.C water bath, sequentially adding glucoamylase and alpha-amylase, and stirring for 5-10 hr for reacting; adding glutaric acid, and stirring for 1h to fully react; then sequentially washing with acetone, washing with water and filtering; finally, vacuum drying is carried out to obtain porous starch; the dosage ratio of the sweet potato starch, the distilled water, the sodium dodecyl sulfate, the glucoamylase, the alpha-amylase, the glutaric acid, the acetone and the cleaning water is 100g:200-300g:20ml:1g: 1ml:200-300g:200-300g.
7. The erythritol-added sweet beverage according to claim 4, wherein the spray-drying conditions are: the air inlet temperature is 160-185 ℃; the air outlet temperature is 80-88 ℃; the flow rate is 8.5ml/min; the rotating speed of the atomizer is 25000 to 45000r/min.
8. The method for preparing the erythritol-added sweet taste beverage according to claim 1, comprising the following steps of:
step one, adding the flavor materials and 50% of purified water into a blending tank for blending, and dissolving erythritol, citric acid, vitamin C, mogroside, a taurine sustained-release preparation, natural essence and spice, vitamin C, a processing aid and a food pigment respectively by using the purified water and then adding the dissolved substances into the blending tank; finally, adding the residual purified water, and stirring for 0.5h;
step two, homogenizing the prepared liquid by adopting the pressure of 20 Mpa;
and step three, filling and sterilizing the homogenized liquid to obtain the erythritol-added sweet beverage.
9. The method for preparing a sweet beverage added with erythritol according to claim 8, wherein the filling packaging material is a PET polyester plastic bottle; the sterilization mode is high-temperature high-pressure sterilization.
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