CN120391558A

CN120391558A - A low-sugar refreshing drink and its preparation process

Info

Publication number: CN120391558A
Application number: CN202510835750.9A
Authority: CN
Inventors: 唐光荣; 周兆仁
Original assignee: Hainan Yelong Food Industry Co ltd
Current assignee: Hainan Yelong Food Industry Co ltd
Priority date: 2025-06-20
Filing date: 2025-06-20
Publication date: 2025-08-01

Abstract

The invention relates to a low-sugar Qingbuliang and a preparation process thereof. The low-sugar Qingbuliang comprises a freeze-dried solid material and a foaming seasoning. The freeze-dried solid material comprises, by weight, 2-4 parts of konjac grains, 3-5 parts of highland barley rice, 5-7 parts of red beans, 1-2 parts of longan, 3-5 parts of macaroni, 2-4 parts of coix seeds, 2-4 parts of jelly jelly blocks, 1-2 parts of chia seeds, and the foaming seasoning. The foaming seasoning comprises, by weight, 4-6 parts of coconut milk powder, 0.8-1 parts of sodium citrate powder, 0.8-1 parts of sodium bicarbonate powder, 1-1.4 parts of resistant dextrin powder, 0.4-0.6 parts of mint powder, 0.4-0.6 parts of mulberry leaf extract powder, 0.3-0.5 parts of mogroside powder, 0.1-0.2 parts of sucralose powder, 0.2-0.4 parts of maltodextrin powder, and 0.1-0.2 parts of xanthan gum powder. After the clear and cool food is eaten, the absorption of sugars can be inhibited, and a rapid increase in blood sugar can be avoided. The food also has the effects of extending the storage period and being convenient for immediate consumption after opening.

Description

Low-sugar cool food and its preparation process

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a low-sugar cool and a preparation process thereof.

Background

The traditional summer heat relieving dessert is prepared by taking coconut milk or sweet water as a substrate and compounding various grains (such as coix seeds and oat), beans (such as red beans and mung beans), fruit materials (such as coconut meat, diced mango and watermelon) and special auxiliary materials (such as sago and taro balls). The food name is derived from the diet therapy concept of traditional Chinese medicine 'heat clearing and cool supplementing', and aims to realize the dual effects of relieving summer heat and cooling and supplementing nutrition through the cold and heat balance of food materials, so that the food is a marked instant folk food in tropical areas.

The cooling products sold in the market at present are mainly divided into two types:

Fresh-making and sales-selling, namely, instant supplying the coconut milk/sugar water and pre-boiling auxiliary materials (such as sago dew, red bean paste and the like) to consumers for eating in a catering place through on-site blending. The product has fresh taste, but is limited by sales scenes and quality guarantee period requirements, and is difficult to realize large-scale circulation.

Pre-packaging, namely, sterilizing solid or liquid auxiliary materials at high temperature or sterilizing, sealing the solid or liquid auxiliary materials in containers such as cans, cups and the like, and enabling consumers to eat the solid or liquid auxiliary materials in a self-mixing way. The product breaks through the limit of eating scenes.

However, the existing cooling products have the following technical defects:

The traditional formula has the advantages that high-sugar and high-starch foods exist in both solid materials and soup bases, so that the overall sugar content of the product is generally higher, the blood sugar level is easy to rise after eating and cooling, and the low-sugar requirement of modern healthy diet is not met.

Disclosure of Invention

The invention provides a low-sugar cool soup and a preparation process thereof, which can inhibit the absorption of sugar after eating cool soup, avoid the rapid rise of blood sugar, and have the effects of prolonging the storage life and being convenient to unseal and eat.

The invention adopts the technical scheme that:

a low-sugar cool-supplementing agent comprises freeze-dried solid material and foaming flavoring agent which are packaged in a separation and sealing way,

The freeze-dried solid material comprises, by weight, 2-4 parts of konjak grains, 3-5 parts of highland barley, 5-7 parts of red beans, 1-2 parts of longan, 3-5 parts of macaroni, 2-4 parts of pearl barley, 2-4 parts of bean jelly blocks, 1-2 parts of chia seeds and a foaming flavoring agent, wherein the maximum outline size of the konjak grains, the macaroni and the bean jelly blocks is not more than 1cm;

The foaming flavoring agent comprises, by weight, 4-6 parts of coconut milk powder, 0.8-1 part of sodium citrate powder, 0.8-1 part of sodium bicarbonate powder, 1-1.4 parts of resistant dextrin powder, 0.4-0.6 part of peppermint powder, 0.4-0.6 part of mulberry leaf extract powder, 0.3-0.5 part of mogroside powder, 0.1-0.2 part of sucralose powder, 0.2-0.4 part of maltodextrin powder and 0.1-0.2 part of xanthan gum powder.

Further, 60-70 parts of clean water is also included.

Further, 3 parts of konjak grains, 4 parts of highland barley, 6 parts of red beans, 1.5 parts of longan, 4 parts of macaroni, 3 parts of pearl barley, 3 parts of bean jelly, 1.5 parts of chia seeds and 65 parts of distilled water;

The foaming flavoring agent comprises 5 parts of coconut milk powder, 0.9 part of sodium citrate powder, 0.9 part of sodium bicarbonate powder, 1.2 parts of resistant dextrin powder, 0.5 part of peppermint powder, 0.5 part of mulberry leaf extract powder, 0.4 part of mogroside powder, 0.15 part of sucralose powder, 0.3 part of maltodextrin powder and 0.15 part of xanthan gum powder.

A preparation process of low-sugar cool food comprises steaming rhizoma Amorphophalli granule, semen Avenae Nudae, semen Ormosiae Hosiei, longan, macaroni, coicis semen, bean jelly and semen Sinapis Albae.

Further, the konjak grain, highland barley, red bean, longan, macaroni, coix seed, bean jelly block and chia seed are separately freeze-dried by the following steps,

S111, soaking in 0.06-0.1% soybean lecithin ethanol solution, and taking out the leaching solution until no leaching solution exists;

S112, treating at the vacuum degree of less than or equal to 10Pa and minus 35 ℃ until the water content is less than or equal to 4%;

S113, sealing and packaging.

Further, the moisture content of the coconut milk powder, the sodium citrate powder, the sodium bicarbonate powder, the resistant dextrin powder, the mint powder, the mulberry leaf extract powder, the mogroside powder, the sucralose powder, the maltodextrin powder and the xanthan gum powder is less than or equal to 5 percent.

Further, the preparation process of the foaming flavoring agent comprises the following steps of,

S211, weighing the following components in parts by weight, namely coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, sieving the components through a 100-150 mesh sieve in sequence, and stirring and mixing at 150-200rpm for 25-35 minutes;

S212, tabletting the granules, controlling the tabletting pressure to be 12-15kN, and pressing the granules into solid tablets by a die.

Further, after S1 is completed, the following steps are also performed,

1) Adding the mixed powder into a high-speed shearing granulator by taking 70-80% ethanol water solution as an adhesive;

Intermittent spraying, namely spraying liquid for 8-12 seconds, and stopping for 18-22 seconds for cyclic operation;

the spraying flow rate in the working period is 20-30mL/min;

the shearing rotating speed is 300-500rpm;

the addition amount of the adhesive is 17% -23% of the total weight of the powder;

the total mixing time is 8-15 minutes;

2) The wet granules are dried in two stages in a fluidized bed:

In the first stage, drying is carried out at 50 ℃ until the water content is less than or equal to 8%;

in the second stage, drying is carried out at 45 ℃ until the water content is less than or equal to 3%;

3) And (3) sieving with a 20-mesh sieve to obtain granules with the particle size of 0.8-1.2 mm.

Further, the tablets are hermetically packaged.

Further, still include the soup ladle, the soup ladle includes ladle body portion and handle portion, be equipped with the accommodation chamber that is used for holding step S211 preparation mixed powder in the ladle body portion, be equipped with the trachea in the handle portion, the handle tip is equipped with the elasticity gasbag, the trachea both ends are connected in gasbag and accommodation chamber respectively.

Compared with the prior art, the invention has the beneficial effects that:

low sugar efficacy:

the mogroside and the sucralose are scientifically compounded, so that the pure sweet taste is ensured, the total sugar content of the beverage can be effectively reduced, and the requirements of special people are met.

A dual blood sugar management mechanism is constructed by utilizing resistant dextrin to form an intestinal sugar absorption barrier and combining with the alpha-glucosidase inhibition effect of 1-Deoxynojirimycin (DNJ) in mulberry leaf extract to delay postprandial blood sugar fluctuation.

The soluble dietary fiber rich in the freeze-dried konjak grains and the resistant dextrin generate a synergistic effect, a viscous solution network is formed in the gastrointestinal tract, and the sugar absorption rate is further reduced.

Portable and convenient food effect:

Based on the freeze-dried solid material and the foaming seasoning are isolated, sealed and packaged, and are fully packaged into a paper cup, when the food is needed, the freeze-dried solid material and the foaming seasoning are poured into the paper cup, clear water (bottled mineral water, cool or ice white boiled water) can be utilized for brewing at any time and any place, the food materials are pre-cured by adopting a vacuum freeze-drying process, and the rapid foaming and mixing can be realized by matching with a sodium bicarbonate-sodium citrate foaming system in the foaming seasoning.

The storage efficacy:

The freeze-dried solid material and the foaming flavoring agent are isolated and sealed and packaged, so that the instant food has the effects of prolonging the storage life and being convenient to unseal. The freeze-dried solid material has good fresh-keeping and rehydration effects.

Mouthfeel synergy:

after the freeze-drying solid material and the foaming flavoring agent are mixed in water, fine bubbles generated by a foaming system are utilized, so that uniform mixing of ingredients is facilitated, partial bubbles are prevented from being uniformly mixed in mixed liquid under the synergistic effect of xanthan gum, tiny air flow is released through the rupture of the bubbles when the xanthan gum is eaten, natural refreshing feeling is provided by cooperating with mint, and the refreshing bubbles and the slightly cool taste bring the experience of relieving greasiness and relieving summer heat.

Drawings

FIG. 1 is a schematic view of a ladle;

In the figure, 1, a spoon body part, 2, a handle part, 3, an accommodating cavity, 4, an air pipe, 5, an elastic air bag, 6 and a shear line.

Detailed Description

In order to better understand the technical content of the present invention, the following provides specific examples to further illustrate the present invention.

Example 1

The freeze-dried solid material comprises 2 parts of konjak grains, 3 parts of highland barley, 5 parts of red beans, 1 part of longan, 3 parts of macaroni, 2 parts of pearl barley, 2 parts of bean jelly blocks, 1 part of chia seeds and a foaming flavoring agent in parts by weight;

The foaming flavoring agent comprises, by weight, 4 parts of coconut milk powder, 0.8 part of sodium citrate powder, 0.8 part of sodium bicarbonate powder, 1 part of resistant dextrin powder, 0.4 part of peppermint powder, 0.4 part of mulberry leaf extract powder, 0.3 part of mogroside powder, 0.1 part of sucralose powder, 0.2 part of maltodextrin powder and 0.1 part of xanthan gum powder.

Preferably, 60 parts of distilled water is also included.

The low-sugar cool-clearing and refreshing food realizes deep fusion of balanced nutrition and health efficacy by scientifically proportioning the freeze-dried solid materials and the foaming flavoring agent. The konjak grain, highland barley, red bean and other components in the freeze-dried solid material are rich in dietary fibers, can promote intestinal peristalsis, strengthen satiety and assist in controlling blood sugar fluctuation, the pearl barley and bean jelly block have the effects of inducing diuresis to alleviate edema, clearing heat and relieving summer heat, are suitable for eating in summer, the Qiya seeds provide high-quality unsaturated fatty acid and dietary fibers, are beneficial to regulating cholesterol and maintaining blood sugar balance, and the longan can tonify heart and spleen, tonify qi and enrich blood, so that the product has nourishing effects. Based on that sodium citrate and sodium bicarbonate can generate dense bubbles in water, the freeze-drying solid materials and other ingredients in the foaming flavoring agent can be accelerated to be mixed together in the water, the mulberry leaf extract and the mogroside powder are matched to have the enhanced hypoglycemic property, the mogroside powder and the sucralose powder are core components for providing low blood sugar and high sweetness, the mint powder brings cool feel, and the maltodextrin and the xanthan gum are used for optimizing the texture after being mixed, so that the excessively rapid precipitation is avoided. The whole formula is low in sugar and high in fiber, not only can meet the requirements of people with sugar control, but also achieves the comprehensive effects of strengthening spleen, eliminating dampness, relieving summer heat and relieving greasiness through the synergistic effect of multiple food materials.

Particularly, the resistant dextrin and dietary fiber in the chia seeds can form a gel network, so that the digestion and absorption of carbohydrate are delayed, and the natural alkaloid in the mulberry leaf extract is matched to inhibit the activity of alpha-glucosidase in the intestinal tract, so that a multi-target hypoglycemic mechanism is realized.

Example two

The freeze-dried solid material comprises, by weight, 4 parts of konjak grains, 5 parts of highland barley, 7 parts of red beans, 2 parts of longan, 5 parts of macaroni, 4 parts of pearl barley, 4 parts of bean jelly blocks, 2 parts of chia seeds and a foaming flavoring agent;

The foaming flavoring agent comprises 6 parts by weight of coconut milk powder, 1 part by weight of sodium citrate powder, 1 part by weight of sodium bicarbonate powder, 1.4 parts by weight of resistant dextrin powder, 0.6 part by weight of peppermint powder, 0.6 part by weight of mulberry leaf extract powder, 0.5 part by weight of mogroside powder, 0.2 part by weight of sucralose powder, 0.4 part by weight of maltodextrin powder and 0.2 part by weight of xanthan gum powder.

Preferably, 70 parts of distilled water is also included.

Example III

The freeze-dried solid material comprises 3 parts of konjak grains, 4 parts of highland barley, 6 parts of red beans, 1.5 parts of longan, 4 parts of macaroni, 3 parts of pearl barley, 3 parts of bean jelly blocks, 1.5 parts of chia seeds and 65 parts of clear water in parts by weight;

The above examples one to three were prepared by the following method:

A preparation process of low-sugar cool food comprises steaming konjak granule, highland barley, red bean, longan, macaroni, pearl barley, bean jelly and chia seed, and soaking in cold water for eating.

Preferably, the konjak grain, highland barley, red bean, longan, macaroni, coix seed, bean jelly block and chia seed are separately freeze-dried by the following steps,

S111, soaking in 0.08% soybean lecithin ethanol solution, and taking out the leachate until no drip exists;

S112, treating the mixture at the vacuum degree of 10Pa, -35 ℃ until the water content is 3%;

S113, sealing and packaging.

The soybean lecithin ethanol solution is used for soaking the surface of the food material to form an amphiphilic molecular layer, so that the surface tension is effectively reduced, a micropore channel is constructed, deep freezing and high vacuum sublimation dehydration are adopted, so that moisture is directly gasified in a solid state, the collapse of cell walls is avoided, a uniform honeycomb porous structure is formed, and the low moisture content is formed, so that the rigidity of the particle form is ensured. The surface modified by the phospholipid accelerates the adsorption of water molecules, and the capillary effect is generated by honeycomb micropores, so that the method has the advantages of high rehydration efficiency, high water retention and high shape restoration. Thereby realizing the reduction of the texture of the food in a short time, avoiding pasting soft and rotten, and completely keeping the chewing experience and the nutrition dissolution efficiency;

The prepared freeze-dried solid material is sterilized and then sealed and packaged, which is beneficial to prolonging the shelf life.

Preferably, the moisture content of the coconut milk powder, the sodium citrate powder, the sodium bicarbonate powder, the resistant dextrin powder, the mint powder, the mulberry leaf extract powder, the mogroside powder, the sucralose powder, the maltodextrin powder and the xanthan gum powder is 3 percent. Can avoid the premature reaction of sodium citrate powder and sodium bicarbonate powder after mixing.

Preferably, the foaming flavoring agent is prepared by the following steps,

S211, weighing the following components in parts by weight, namely coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, sieving the components sequentially through a 120-mesh sieve, stirring and mixing at 170rpm for 30 minutes;

S212, tabletting the granules, controlling the tabletting pressure to 13kN, and pressing the granules into solid tablets by a die.

Firstly, sieving with 120 meshes and fully stirring for 30 minutes at 170rpm, ensuring uniform mixing of all components, avoiding component agglomeration, establishing a stable microparticle dispersion system, secondly, endowing tablets with proper mechanical strength by a die tabletting process under 13kN pressure, ensuring that the tablets are not easy to crack in the transportation and storage process, rapidly disintegrating when contacting liquid, uniformly releasing carbon dioxide gas generated by acid-base reaction, forming a fine and durable bubble structure, and finally, combining physical mixing and tabletting technology, not only retaining the activity of natural components, but also realizing the effect of instant foaming and rapid dissolution of flavoring agent when meeting water.

Preferably, after completion of S1, the following steps are also performed,

1) Adding the mixed powder into a high-speed shearing granulator by taking 75% ethanol water solution as an adhesive;

intermittent spraying, namely spraying liquid for 10 seconds, and stopping for 20 seconds for cyclic operation;

the spraying flow rate in the working period is 25mL/min;

The shearing rotating speed is 400rpm;

the addition amount of the adhesive is 20% of the total weight of the powder;

Total mixing time was 12 minutes;

2) The wet granules are dried in two stages in a fluidized bed:

The first stage, drying at 50 ℃ to water content 8%;

in the second stage, drying at 45 ℃ until the water content is 3%;

3) And (3) sieving the granules by a 20-mesh sieve to obtain granules with the particle size of 1 mm.

The reason why granulation is carried out before tabletting is that the material fluidity can be improved, the tablet uniformity is improved, the mechanical strength of the granules is enhanced, the disintegration performance and tabletting requirements are balanced, the technical problems of layering, unstable loading, exceeding of friability and the like which possibly occur in direct powder tabletting are effectively solved, and key guarantee is provided for the efficient and high-quality tabletting process.

Preferably, the tablets are hermetically packaged.

The prepared tablet is sealed and packaged, and has effect of prolonging shelf life.

Example IV

The above examples one to three were prepared by the following method:

S111, soaking in 0.06% soybean lecithin ethanol solution, and taking out the leachate until no drip exists;

S113, sealing and packaging.

Preferably, the foaming flavoring agent is prepared by the following steps,

S211, weighing the following components in parts by weight, namely coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, sieving the components sequentially through a 100-mesh sieve, stirring and mixing at 150rpm for 25 minutes;

s212, tabletting the granules, controlling the tabletting pressure to be 12kN, and pressing the granules into solid tablets by a die.

Preferably, after completion of S1, the following steps are also performed,

1) Adding the mixed powder into a high-speed shearing granulator by taking 70% ethanol water solution as an adhesive;

Intermittent spraying, namely spraying liquid for 8 seconds, and stopping for 18 seconds for cyclic operation;

The spraying flow rate in the working period is 20mL/min;

shear rotational speed 300rpm;

The addition amount of the adhesive is 17% of the total weight of the powder;

Total mixing time 8 minutes;

2) The wet granules are dried in two stages in a fluidized bed:

The first stage, drying at 50 ℃ to water content 8%;

in the second stage, drying at 45 ℃ until the water content is 3%;

3) And (3) sieving the granules by a 20-mesh sieve to obtain granules with the particle size of 0.8 mm.

Preferably, the tablets are hermetically packaged.

Example five

The above examples one to three were prepared by the following method:

S111, soaking in 0.1% soybean lecithin ethanol solution, and taking out the leachate until no drip exists;

S113, sealing and packaging.

Preferably, the foaming flavoring agent is prepared by the following steps,

S211, weighing the following components in parts by weight, namely coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, sieving the components sequentially through a 150-mesh sieve, and stirring and mixing for 35 minutes at 200 rpm;

s212, tabletting the granules, controlling the tabletting pressure to 15kN, and pressing the granules into solid tablets by a die.

Preferably, after completion of S1, the following steps are also performed,

1) Mixing the powder with 80% ethanol water solution as adhesive, and adding into a high-speed shearing granulator;

intermittent spraying, namely spraying liquid for 12 seconds, and stopping for 22 seconds for cyclic operation;

the spraying flow rate in the working period is 30mL/min;

The shearing rotating speed is 500rpm;

The addition amount of the adhesive is 23% of the total weight of the powder;

Total mixing time 15 minutes;

2) The wet granules are dried in two stages in a fluidized bed:

The first stage, drying at 50 ℃ to water content 8%;

in the second stage, drying at 45 ℃ until the water content is 3%;

3) And (3) sieving the granules by a 20-mesh sieve to obtain granules with the particle size of 1.2 mm.

Preferably, the tablets are hermetically packaged.

Example six

Referring to fig. 1, preferably, the soup ladle further comprises a ladle body 1 and a handle 2, a containing cavity 3 for containing the mixed powder prepared in the step S211 is arranged in the ladle body 1, an air pipe 4 is arranged in the handle 2, an elastic air bag 5 is arranged at the handle end 2, and two ends of the air pipe 4 are respectively connected with the elastic air bag 5 and the containing cavity 3.

After water and freeze-dried solid materials are put into a container, a shearing line 6 is preferably arranged at the front end of the spoon body 1 to represent a shearing position, the front end of the spoon body 1 is sheared along the shearing line 6 by utilizing scissors to remove an opening 1-1.5cm, so that foaming flavoring powder can be discharged through the incision, the soup spoon is stretched into the container to be continuously stirred, the water can be contacted with the foaming flavoring to be foamed and dissolved in the water, in the process, the foaming flavoring powder can be continuously discharged into the water by continuously pressing the elastic air bag 5, the foaming flavoring powder can be uniformly and quickly dissolved in the water, the freeze-dried solid materials can be quickly and uniformly mixed between the freeze-dried solid materials, the foaming flavoring powder and the water, the newly designed soup spoon can be used for storing and then eating and cooling after mixing, in particular, the cooling soup spoon can be sucked into a containing cavity by pressing the elastic air bag 5, the mouth contains the opening of the front end of the spoon body 1 and then the elastic air bag 5 is pressed, and the soup spoon can be used for feeding soup spoon into a child.

Comparative example one

The difference from the third embodiment is that:

sodium citrate powder 0.9 parts and sodium bicarbonate powder 0.9 parts are removed from the foaming flavoring agent.

Comparative example two

0.5 Part of mint powder is removed from the foaming flavoring agent.

Comparative example three

The xanthan gum powder is changed to 0.3 part.

Comparative example four

The method adopts the cool and cool clearing and tonifying of 250g of production bottle corresponding to patent number CN201710112295.5 of Hainan island food and beverage Limited of the production enterprise.

Taste evaluation:

5 Hainan cool-supplementing fans with statistical significance are invited to serve as test takers, and no olfactory and gustatory disorders and no oral diseases are required. The cooling and cooling of the preparations of comparative examples one to four were tried on and evaluated separately for runs one to six. Every single part of cooling and cooling is carried out according to 600 g/min, and the evaluation is carried out after the whole part of cooling and cooling is carried out, so that an evaluation result table is obtained:

Group of	Mouthfeel of the product
		Comparative example one	Poor natural refreshing feeling
Comparative example two	Poor natural refreshing feeling
		Comparative example three	Natural refreshing feeling is too strong, slight spicy feeling appears, and slight flatulence feeling appears after eating
Example 1	Natural refreshing feeling is good, no slight spicy feeling is generated, and no flatulence feeling is generated after eating
		Example two	Natural refreshing feeling is good, no slight spicy feeling is generated, and no flatulence feeling is generated after eating
Example III	Natural refreshing feeling is good, no slight spicy feeling is generated, and no flatulence feeling is generated after eating
		Example IV	Natural refreshing feeling is good, no slight spicy feeling is generated, and no flatulence feeling is generated after eating
Example five	Natural refreshing feeling is good, no slight spicy feeling is generated, and no flatulence feeling is generated after eating
		Example six	Natural refreshing feeling is good, no slight spicy feeling is generated, and no flatulence feeling is generated after eating

The first comparative example, after removing sodium citrate powder and sodium bicarbonate powder, has no micro bubbles in the mixed solution, although mint can provide natural refreshing feel, has no bubble breakage cooperation, and causes poor natural refreshing feel, the second comparative example, although not supported by mint, can provide certain refreshing feel based on the cooperation of micro bubbles breakage and other components and preparation process, and can only provide poor natural refreshing feel, and the third comparative example, due to the increase of the content of xanthan gum powder, a large amount of generated bubbles cannot be discharged and remain in the soup base, so that larger bubbles break in the mouth when eating, micro spicy feel easily occurs under the cooperation of mint, and micro flatulence feel easily occurs along with the drinking of the soup base.

As can be seen, the implementation of one to six reasonable components can provide good natural refreshing feel for clearing and cooling, and no flatulence feel occurs after eating.

Mixing rehydration time test:

1. Preparing materials:

All experiments show that the total weight of the cooling agent is 250g (freeze-dried solid materials, foaming flavoring agent and normal-temperature boiled water).

All experiments used a 400ml bowl as a container.

2. Operational flow (runs one to five, comparative examples one to three):

and 1, pouring the freeze-dried solid materials into a bowl.

And 2, pouring normal-temperature plain boiled water (25+/-2 ℃).

And 3, immediately adding the solid tablet foaming flavoring agent into the water.

And 4, uniformly stirring along the edge of the bowl by using a soup ladle at a rotating speed of 60 rpm.

The time was recorded as the total time (seconds) from pouring normal temperature plain boiled water to foaming flavouring (no distinct particles) and complete reconstitution of the freeze-dried solid material (no hard core inside).

The following is a table of test results:

Project	Duration(s)
		Example 1	56±2
Example two	54±2
		Example III	41±2
Example IV	51±2
		Example five	53±2
Comparative example one	326±2
		Comparative example two	49±2
Comparative example three	61±2

It can be obtained that the first to fifth mixing and rehydration times of the embodiment of the invention are shorter, and the invention is suitable for being used as daily instant food, wherein the time is shortest based on reasonable combination and process of the third embodiment. The first comparative example was based on no foaming, resulting in the longest time for complete dissolution of the flavoring agent, while the second and third comparative examples were also longer than the third example due to removal of the components and excessive variation in the formulation.

Blood sugar detection:

The GIs of examples one to six, comparative example four, were examined in the following table (with glucose as reference) with reference to the standard WS/T652-2019 method for food glycemic index determination.

Group of	GI value	Peak blood sugar (mmol/L)	Peak time (min)
				Comparative example four	76.2±0.1	8.0±0.1	40±0.5
Example 1	53.1±0.1	6.0±0.1	75±0.5
				Example two	54.6±0.1	6.1±0.1	78±0.5
Example III	51.2±0.1	5.8±0.1	82±0.5
				Example IV	53.6±0.1	6.0±0.1	80±0.5
Example five	54.1±0.1	6.1±0.1	78±0.5
				Example six	51.2±0.1	5.8±0.1	82±0.5

From the above, the cooling and cooling of the first to sixth examples are based on reasonable ingredients and preparation process, and compared with the fourth comparative example (currently available on the market), the GI value and the peak blood sugar are both lower, and the peak time is long, so that the blood sugar increase is slow after eating. Is suitable for health food. And the third and sixth embodiments perform best based on optimal ingredients and preparation process.

The foregoing is merely a preferred embodiment of the present invention, and it should be noted that it will be apparent to those skilled in the art that modifications and variations can be made without departing from the technical principles of the present invention, and these modifications and variations should also be regarded as the scope of the invention.

Claims

1. A low-sugar refreshing drink, characterized by comprising a freeze-dried solid material and a foaming flavoring agent in an isolated and sealed package.

The freeze-dried solid material comprises, by weight, 2-4 parts of konjac grains, 3-5 parts of highland barley rice, 5-7 parts of red beans, 1-2 parts of longan, 3-5 parts of macaroni, 2-4 parts of coix seed, 2-4 parts of jelly blocks, 1-2 parts of chia seeds, and a foaming seasoning;

The foaming seasoning comprises, by weight, 4-6 parts of coconut milk powder, 0.8-1 part of sodium citrate powder, 0.8-1 part of sodium bicarbonate powder, 1-1.4 parts of resistant dextrin powder, 0.4-0.6 part of mint powder, 0.4-0.6 part of mulberry leaf extract powder, 0.3-0.5 part of mogroside powder, 0.1-0.2 part of sucralose powder, 0.2-0.4 part of maltodextrin powder and 0.1-0.2 part of xanthan gum powder.

2. The low-sugar refreshing drink according to claim 1, further comprising 60-70 parts of water.

3. The low-sugar Qingbuliang according to claim 2, characterized in that: 3 parts of konjac grains, 4 parts of highland barley rice, 6 parts of red beans, 1.5 parts of longan, 4 parts of macaroni, 3 parts of coix seed, 3 parts of jelly cubes, 1.5 parts of chia seeds and 65 parts of distilled water;

The foaming seasoning includes 5 parts of coconut milk powder, 0.9 parts of sodium citrate powder, 0.9 parts of sodium bicarbonate powder, 1.2 parts of resistant dextrin powder, 0.5 parts of mint powder, 0.5 parts of mulberry leaf extract powder, 0.4 parts of mogroside powder, 0.15 parts of sucralose powder, 0.3 parts of maltodextrin powder and 0.15 parts of xanthan gum powder.

4. The process for preparing a low-sugar Qingbuliang according to any one of claims 1 to 3, wherein the konjac grains, highland barley rice, red beans, longan, macaroni, coix seed, jelly blocks and chia seeds are all steamed.

5. The process for preparing a low-sugar Qingbuliang according to claim 4, wherein the konjac grains, highland barley rice, red beans, longan, macaroni, coix seed, jelly block and chia seeds are freeze-dried separately by the following steps:

S111, soak in 0.06-0.1% soybean lecithin ethanol solution, remove and drain until no more liquid remains;

S112, treat at a vacuum degree of ≤10Pa and -35°C until the moisture content is ≤4%;

S113. Sealed packaging.

6. The process for preparing a low-sugar Qingbuliang according to claim 4, wherein the moisture content of the coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder, and xanthan gum powder is ≤5%.

7. The preparation process of a low-sugar refreshing drink according to claim 4, characterized in that the preparation process of the foaming flavoring agent is:

S211. Weigh the following components in parts by weight: coconut milk powder, sodium citrate powder, sodium bicarbonate powder, resistant dextrin powder, mint powder, mulberry leaf extract powder, mogroside powder, sucralose powder, maltodextrin powder and xanthan gum powder, and then sieve each component through a 100-150 mesh sieve at 150-200 rpm and stir for 25-35 minutes;

S212. Compress the granules into tablets, control the tableting pressure at 12-15 kN, and press them into solid tablets using a punch die.

8. The process for preparing a low-sugar refreshing drink according to claim 7, characterized in that after completing S1, the following steps are further performed:

1) Use 70-80% ethanol aqueous solution as a binder and put the mixed powder into a high-speed shear granulator;

Adopt intermittent spraying: spray for 8-12 seconds, pause for 18-22 seconds, and cycle;

Spray flow rate during working period: 20-30mL/min;

Shear speed: 300-500rpm;

Binder addition amount: 17%-23% of the total weight of the powder;

Total mixing time: 8-15 minutes;

2) Place the wet granules in a fluidized bed and dry them in two stages:

The first stage: drying at 50℃ until the moisture content is ≤8%;

The second stage: drying at 45℃ until the moisture content is ≤3%;

3) The granules were sieved through a 20-mesh sieve to obtain granules with a particle size of 0.8-1.2 mm.

9. The process for preparing the low-sugar Qingbuliang according to claim 7, wherein the tablets are sealed and packaged.

10. The process for preparing a low-sugar, refreshing and refreshing soup according to claim 7, characterized in that: it also includes a soup spoon, the soup spoon includes a spoon body and a handle, the spoon body is provided with a receiving cavity for receiving the mixed powder prepared in step S211, the handle is provided with an air tube, the end of the handle is provided with an elastic air bag, and the two ends of the air tube are respectively connected to the air bag and the receiving cavity.