Brown sugar sweet drinking granule and preparation method thereof

Abstract

The invention discloses a brown sugar sweet drinking granule and a preparation method thereof. The brown sugar sweet drinking granule is prepared from, by weight, 60-75 parts of brown sugar, 1-5 partsof xylooligosaccharide powder and 5-25 parts of an extract, wherein the weight ratio of the brown sugar to the extract is 5-12:1; the extract is a mixture of extracts from natural plant materials. The brown sugar sweet drinking granule is dissolved rapidly in water, has no precipitate, is good in stability, has high content of effective components, has natural spiciness, fragrance and aroma, remains the original taste and smell of the raw materials, is fine and smooth, and has fine and smooth taste, intense flavor and no tea residues, and is high in nutritional ingredient.

Description

technical field [0001] The invention relates to the field of food manufacturing, more specifically, to a brown sugar sweet drink granule and a preparation method thereof. Background technique [0002] Brown sugar is sucrose that has not been highly refined and decolorized. In addition to providing heat, it also contains trace elements such as calcium, potassium, iron, magnesium, folic acid and other minerals. It has high nutritional value and is beneficial to the acid-base balance in the human body. Brown sugar is a kind of sucrose that has not been highly refined and formed with honey. It is a red crystal made from the stems of the herbaceous plant sugarcane by pressing and extracting juice. It is rich in sugar, minerals and glycolic acid. Brown sugar has been smelted for a long time to domesticate the nutrients for a long time. The heat is sufficient, the color is relatively dark, and it has a burnt aroma. It contains a lot of nutrients and has a unique effect on the heal...

AI Technical Summary

Problems solved by technology

[0006] At present, there are dried ginger tea bags that can be brewed at any time on the market. The main ingredients are dehydrated ginger slices and ginger powder. The active ingredients are leached out, and the taste is poor, which is difficult for many people to accept

In order to solve the above problems, in the prior art, dry ginger powder is used or ethanol is used to extract the active ingredients in the dried ginger powder, and brown sugar is added to improve the mouthfeel. The above technology is difficult to grasp the process parameters in the preparation process, resulting in serious loss of active ingredients in the extraction process. And the extraction rate is low, raw materials are not fully utilized, resulting in high production costs

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