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Color protection method of beverage

A beverage and color protection technology, applied in the field of color protection, can solve the problems of green tea beverage appearance color deepening, commercial value damage, chlorophyll damage, etc., to achieve the effect of eliminating toxic side effects, prolonging shelf life, and delaying color darkening

Pending Publication Date: 2022-07-22
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, the content of chlorophyll in green tea is relatively high. After the green tea is extracted, it becomes tea soup and then processed into green tea beverages through high-temperature treatment processes such as UHT high-temperature sterilization and hot canning. Due to the influence of temperature, light, and oxygen permeability of the bottle body, chlorophyll is prone to damage after being left for several months or even a year, which will lead to the deepening of the appearance of green tea beverages, affect the senses, and damage the commercial value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Step 1: configuration of zinc yeast liquid: add 0.4 g of zinc yeast powder with a concentration of 10wt% in 2L RO water, and after stirring to form a zinc yeast liquid, the yeast liquid contains 20ppm of zinc, and the yeast liquid is heated to 70 ℃;

[0034] Step 2: Preparation of green tea extract: add 40 grams of tea leaves to the yeast solution, maintain a constant temperature and soak for 5 minutes; carry out solid-liquid separation, and then filter and centrifuge to obtain a clear tea extract, the Brix of the tea extract. is 0.5;

[0035] Step 3: Preparation of tea beverage: Measure 300g of tea extract, add 1200g of water, 0.2g of ascorbic acid and 0.2g of acidity regulator to it, stir and dissolve evenly, then filter, centrifuge, sterilize at high temperature and cool to obtain For tea beverage, the temperature of high temperature sterilization is 140°C, and the sterilization time is 10s. Finally, the beverage is aseptically filled into the packaging bottle.

Embodiment 2

[0037] Step 1: Configuration of zinc yeast liquid: add 0.2 g of zinc yeast powder with a concentration of 10wt% to 2L RO water, and after stirring, form a zinc yeast liquid, which contains 10ppm of zinc, and heat the yeast liquid to 70°C;

[0038]Step 2: Preparation of green tea extract: adding 40 grams of tea leaves to the yeast solution, maintaining a constant temperature and soaking for 5 minutes; performing solid-liquid separation, and then filtering and centrifuging to obtain a clarified tea extract;

[0039] Step 3: Preparation of tea beverage: Measure 300g of tea extract, add 1200g of water, 0.2g of ascorbic acid and 0.2g of acidity regulator to it, stir and dissolve evenly, then filter, centrifuge, sterilize at high temperature and cool to obtain For tea beverage, the temperature of high temperature sterilization is 140°C, and the sterilization time is 10s. Finally, the beverage is aseptically filled into the packaging bottle.

Embodiment 3

[0041] Step 1: configuration of zinc yeast liquid: add 1.2 g of zinc yeast powder with a concentration of 10wt% in 2L RO water, and after stirring to form zinc yeast liquid, the yeast liquid contains 60ppm of zinc, and the yeast liquid is heated to 70 ℃;

[0042] Step 2: Preparation of green tea extract: adding 40 grams of tea leaves to the yeast solution, maintaining a constant temperature and soaking for 5 minutes; performing solid-liquid separation, and then filtering and centrifuging to obtain a clarified tea extract;

[0043] Step 3: Preparation of tea beverage: Measure 300g of tea extract, add 1200g of water, 0.2g of ascorbic acid and 0.2g of acidity regulator to it, stir and dissolve evenly, then filter, centrifuge, sterilize at high temperature and cool to obtain For tea beverage, the temperature of high temperature sterilization is 140°C, and the sterilization time is 10s. Finally, the beverage is aseptically filled into the packaging bottle.

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PUM

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Abstract

The invention relates to a beverage color protection method which comprises the following steps: step 1, preparing metal yeast liquid: weighing metal yeast according to a formula ratio, and mixing the metal yeast with water to form suspended metal yeast liquid; 2, preparation of a green plant extract: adding green plants with the formula amount into the metal yeast liquid for extraction, and separating after extraction to obtain the clear green plant extract. The metal yeast is added in the preparation process of the green plant beverage, the metal yeast can slow down the situation that magnesium in chlorophyll molecules is replaced by hydrogen atoms to generate brown pheopheophyll, the color change reaction of chlorophyll in the extraction liquid production and storage process is slowed down, and therefore the color protection effect is achieved.

Description

technical field [0001] The invention relates to a color protection method, in particular to a color protection method for beverages. Background technique [0002] Green plants contain chlorophyll, which is green and is widely used in the production of beverages in the field of food processing. Some studies have found that chlorophyll is one of the important factors that constitute green plant beverages, and it mostly exists in the form of suspension in green plant beverages, which has a greater impact on the color of green plant beverages. Chlorophyll is unstable in nature, and the magnesium atom is replaced by hydrogen and other atoms under heating, light or weak acid conditions, and the brown pheophytin will have adverse effects on green plant beverages. In particular, the content of chlorophyll in green tea is relatively high. After green tea is extracted, it becomes tea soup and then goes through high temperature treatment processes such as UHT high temperature steriliz...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 朱圣洁熊桔何勇
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT