Formula containing enzymatically modified stevia sugar for cool green tea beverage
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of green tea beverage and stevia, applied in the field of food and beverage
Inactive Publication Date: 2014-03-26
JIANGNAN UNIV
View PDF4 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0005]Although stevioside has many obvious advantages, it has a fatal weakness which is the aftertaste of bitterness, which leads to a big gap between its taste and sucrose
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0017] The weight ratio of raw materials is as follows based on 1000mL of finished beverage: 150g of green tea extract, 0.3g of enzyme-modified stevioside, 4g of natural honey, 0.3g of Vc, 0.2g of sodium D-isoascorbate, and the balance is water.
[0018] Preparation process: (1) Coarse pulverization: chop the tea leaves with a rotary pulverizer, with a particle size of less than 800 μm. If the particle size of the tea leaves is small, the solute in the tea leaves will easily diffuse into the solution, and the inflow and outflow rate of the tea leaves will be high. (2) Sterilization: The sterilization condition is to steam tea leaves at 95°C-100°C for 20-30min. (3) Extraction: Soak the tea leaves in hot water at a ratio of 1:85, and stir slowly. The extraction temperature is 85°C-90°C, and the extraction time is 10 minutes. The extraction method is adopted twice, the extracts are combined, centrifuged, and the leaching residue is discarded. (4) Filtration: Filter the extract s...
Embodiment 2
[0023] The weight ratio of raw materials is as follows based on 1000mL of finished beverage: 200g of green tea extract, 0.8g of enzyme-modified stevioside, 0.2g of natural honey, 0.2g of Vc, 0.1g of sodium D-isoascorbate, and the balance is water.
[0024] The preparation process is the same as that of Example 1.
[0025] Compared with Example 1, increasing the amount of enzyme-modified stevioside increases the sweetness and coolness of the green tea beverage.
Embodiment 3
[0027] The weight ratio of raw materials is as follows based on 1000mL of finished beverage: 200g of green tea extract, 0.5g of enzyme-modified stevioside, 0.4g of natural honey, 0.25g of Vc, 0.15g of sodium D-isoascorbate, and the balance is water.
[0028] The preparation process is the same as that of Example 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a formula containing enzymatically modified stevia sugar for a cool green tea beverage. The formula comprises the following components by mass percent: 15-20% of green tea lixivium, 0.03-0.08% of enzymatically modified stevia sugar, 0.1-0.4% of natural honey, 0.01-0.05% of an antioxidant, and the balance of water. According to the formula provided by the invention, the enzymatically modified stevia sugar is used for substituting a sweetening agent being saccharose in the traditional green tea beverage formula, so that the natural characteristics of high sweetness and low calorific value of the original stevia sugar is maintained, and the enzymatically modified stevia sugar reduces the later bitterness of the original stevia sugar, has certain cool mouthfeel like natural green grass, can improve mouthfeel without adding an acidulant in the formula, further has certain antioxidant activity, can be cooperated with the antioxidant in the formula to play the role of oxidation resistance, and can be compounded with green tea perfectly. The cool green tea beverage produced according to the formula is bright in color, gentle and harmonious in fragrance, moderate in sweetness, cool in mouthfeel, and also suitable for being drunk by fat people or people suffering from diabetes and other diseases as the caloric value of the beverage is reduced by virtue of low- calorific value formula.
Description
technical field [0001] The invention belongs to the technical field of food and drink, and in particular relates to a formula of refreshing green tea drink containing enzyme-modified stevioside. technical background [0002] Green tea, also known as non-fermented tea. Green tea is made without fermentation, so it retains more natural substances of fresh leaves, rich in tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. Green tea drinks developed from tea leaves retain these natural nutrients in green tea, and have special effects such as anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory, which are beyond the reach of other teas. [0003] In recent years, with the improvement of people's living standards, consumers pay more attention to healthy diet, and consumers' choice of beverages is becoming more and more rational. In addition to the taste requirements, natural nutrition and healthy style have also beco...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more