Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Green tea active lactic acid bacteria beverage

A technology of active lactic acid bacteria and lactic acid bacteria, applied in the field of beverages, can solve problems such as too sour taste and poor market feedback, and achieve the effect of good taste and unique flavor

Inactive Publication Date: 2018-05-04
李莉
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The process control of active lactic acid bacteria drinks is very important. If the control is not good, the taste will be too sour, and the lactic acid bacteria drinks with a single taste will lead to poor market feedback.

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] A green tea active lactic acid bacteria beverage, the steps are as follows:

[0012] 1. Soak green tea in water at 60-80°C for 30-60 minutes, stir once every 10 minutes, and obtain tea extract after soaking;

[0013] 2. Add brown sugar 2-4, white sugar 18-22, edible glucose 0.5-1.5, sucralose 0.03-0.06, citric acid 2-4, tea extract 100-120, and put them into the shear tank by weight. Mix well for 5-10 minutes;

[0014] 3. After being sterilized by the sterilizer at 80-95°C, the cooling section of the sterilizer is cooled to 20-25°C, drained to the semi-finished tank, and 3-5% lactic acid bacteria are added to start fermentation, and kept at 25-35°C for 2.5-4 hours, and the pH value reaches 4.2 ~4.8 Stop the fermentation, open the fermentation tank, cool down with ice water, cool down to 10-20°C, start filling, and put it in the refrigerator for refrigeration at 4-10°C after filling.

[0015] The lactic acid bacteria are Lactobacillus acidophilus, Bifidobacteria, Lacto...

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

No PUM Login to View More

Abstract

The invention discloses green tea active lactic acid bacteria beverage. The green tea active lactic acid bacteria beverage is prepared in the following steps: adding green tea into water with the temperature of 60 to 80 DEG C to soak for 30 to 60 minutes, stirring for one time every ten minutes and obtaining tea extracting liquid after soaking; adding 2 to 4 parts by weight of brown sugar, 18 to 22 parts by weight of white sugar, 0.5 to 1.5 parts by weight of edible glucose, 0.03 to 0.06 part by weight of sucralose, 2 to 4 parts by weight of citric acid and 100 to 120 parts by weight of tea extracting liquid into a shearing cylinder, shearing for 5 to 10 minutes and mixing uniformly; sterilizing by a sterilizing machine at 80 to 95 DEG C, cooling a cooling section of the sterilizing machine to 20 to 25 DEG C, guiding flow into a semi-finished product cylinder, adding 3 to 5 percent of lactic acid bacteria, starting fermentation, maintaining 25 to 35 DEG C for 2.5 to 4 hours, stopping fermentation when the PH value reaches to 4.2 to 4.8, opening a fermentation cylinder, cooling to 10 to 20 DEG C by ice water, starting to fill, putting into a refrigerated storage after filling and performing refrigeration at 4 to 10 DEG C. Through addition of the lactic acid bacteria and process combination, amino acid, good for a human body, in the tea is released, flavor substances are generated, and the produced active lactic acid bacteria beverage has good taste and unique flavor.

Description

technical field [0001] The invention relates to a beverage, in particular to a green tea active lactic acid bacteria beverage. Background technique [0002] Lactic acid bacteria beverage refers to milk or milk products as raw materials, which are made by adding water, sugar and (or) sweeteners, sour agents, fruit juice, tea, coffee, plant extracts, etc. Several concocted beverages. According to whether it has been sterilized, it can be divided into sterilized (non-viable bacteria) type and non-sterilized (live bacteria) type. [0003] The process control of active lactic acid bacteria drinks is very critical. If the control is not good, the taste will be too sour, and the lactic acid bacteria drinks with a single taste will lead to poor market feedback. Contents of the invention [0004] In order to solve the problems in the prior art, the object of the invention is to provide a green tea active lactic acid bacteria beverage. [0005] In order to achieve the above objec...

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
no application Login to View More
IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 李莉
Owner 李莉
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com