Sugar-free osmanthus fragrans flower castanea mollissima sauce and preparation method thereof

The present invention discloses sugar-free osmanthus fragrans flower castanea mollissima sauce and a preparation method thereof. The sugar-free osmanthus fragrans flower castanea mollissima sauce mainly comprises the following raw materials in parts by weight: 18-22 parts of castanea mollissima, 8-12 parts of whipping cream, 8-12 parts of honeyed osmanthus fragrans flowers, and 20-25 parts of a fresh siraitia grosvenorii extract. The prepared castanea mollissima sauce prepared by the preparation method is not agglomerated and hardened and smooth and greasy in mouthfeel. The castanea mollissima contains various amino acids and organic substances and vitamins beneficial to the human body. The castanea mollissima sauce is rich in nutrition, unique in flavor and long in shelf life, can keep the nutrition of the used raw materials not being destroyed, and is simple in the preparation method. 本发明公开了种无糖桂花栗子酱及其制作方法，主要由下述按重量份配比计的板栗18-22，淡奶油8-12，蜜桂花8-12，鲜罗汉果浸提液20-25组成。采用该制作方法制成的栗子酱不结块、不硬化、口感滑腻，板栗含有多种氨基酸和对人体有益的有机物质和维生素，