Low-sugar zero-fat salad juice and preparation method thereof

Abstract

The invention discloses low-sugar and zero-fat salad juice and a preparation method thereof. The low-sugar zero-fat salad juice is prepared from the following components in parts by weight: 18.1 to 38.81 parts of water, 30 to 40 parts of liquorice water with the concentration of more than or equal to 1 percent, 1.5 to 3 parts of table salt, 16 to 19 parts of rice vinegar, 0.5 to 0.6 part of yeast extract, 11 to 16 parts of soy sauce, 0.2 to 0.3 part of xanthan gum, 0.3 to 0.4 part of Shiitake extract, 0.2 to 0.3 part of ginger powder, 0.2 to 0.4 part of onion powder, 0.8 to 1.2 parts of sesame, 0.08 to 0.083 part of potassium sorbate, 0.003 to 0.01 part of mustard oil, 0.007 part of disodium ethylene diamine tetraacetate and 0.4 to 0.6 part of acetylated distarch adipate. The low-sugar zero-fat salad juice disclosed by the invention meets the requirements of low sugar and no fat, is stable in state, does not contain other peculiar smells and foreign matters, and tastes soft and fresh. Correspondingly, the preparation method is relatively simple to operate and convenient to implement.

Description

technical field [0001] The invention relates to the technical field of salad juice preparation, in particular to a low-sugar and zero-fat salad juice and a preparation method thereof. Background technique [0002] At present, with the continuous improvement of people's living standards in our country, the prevalence of diet-related chronic non-communicable diseases is also increasing year by year. According to the "White Paper on Light Food Consumption Behavior of Chinese People in 2020" released by the Chinese Nutrition Society, more and more people choose light food for weight loss and other health purposes. Among the surveyed population, 94.9% consume light food at least once a week, and 55.7% consume light food 2 to 4 times a week. General employees of enterprises, students, and people with a bachelor’s degree account for the most light food consumers. However, the salad juice commonly used in making "light food" is usually a high-fat and high-sugar food. The fat conten...

AI Technical Summary

Problems solved by technology

However, the salad juice commonly used in making "light food" is usually a high-fat and high-sugar food. The fat content of traditional salad juice is about 40%, which is not conducive to human health

[0003] Due to the high coefficient of fat and sugar used in traditional salad juice, the diet structure is unreasonable, long-term consumption of large amounts may cause hyperlipidemia and obesity, and increase the risk of high blood pressure and cardiovascular disease

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