Wheat seedling juice drink and method for preparing the same
Through scientific formulation and process optimization, wheatgrass juice beverages with excellent taste and high stability were prepared, solving the shortcomings of traditional products in terms of shelf life, taste and color stability, and realizing the large-scale production of healthy functional beverages.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- BAODING MAIMENG FOOD CO LTD
- Filing Date
- 2026-04-29
- Publication Date
- 2026-06-05
AI Technical Summary
Existing wheatgrass juice products have shortcomings in terms of shelf life, taste, flavor, and color stability, making it difficult to meet consumers' demand for both nutrition and taste. Furthermore, the existing preparation process lacks systematic research.
A beverage with a smooth texture, harmonious flavor, and stable color is prepared by using a scientific ratio of wheatgrass juice, xylitol, honey, salt, sodium copper chlorophyllin, potassium sorbate, compound stabilizers, and edible flavorings, combined with homogenization, degassing, and sterilization processes.
It significantly improves the taste and flavor of wheatgrass juice drinks, enhances color stability, and has sleep-regulating and antioxidant functions. It is suitable for large-scale production and ensures product safety and quality consistency.
Smart Images
Figure CN122139880A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of beverage preparation technology, and in particular to a wheatgrass juice beverage and its preparation method. Background Technology
[0002] With rising living standards and increased health awareness, natural and healthy plant-based beverages are gaining popularity among consumers. Wheatgrass, in particular, is widely recognized for its potential benefits, including regulating bodily functions and boosting immunity, due to its rich content of chlorophyll, vitamins, minerals, and various antioxidants. It is gradually becoming an important ingredient in the development of functional beverages.
[0003] Currently, wheatgrass juice products on the market mainly exist in the form of freshly squeezed juice, freeze-dried powder, or simply mixed beverages. However, these traditional forms have some obvious limitations: freshly squeezed juice has a very short shelf life, and its color and flavor are easily deteriorated due to oxidation; juice made by directly blending often has a distinct grassy taste and astringency, resulting in poor palatability; while beverages made by blending freeze-dried powder often fall short in terms of solubility and flavor reproduction, making it difficult to meet consumers' needs for a balance between taste and nutrition.
[0004] In terms of preparation processes, existing technologies mainly focus on the extraction and retention of nutrients, but considerations for effectively removing undesirable flavors, improving taste stability, and maintaining natural color are still insufficient. For example, while conventional juicing and filtration processes can obtain juice, they easily lead to fiber residue, a rough texture, and unstable components such as chlorophyll are prone to degradation during processing and storage, affecting the product's appearance and quality. In addition, existing methods still lack systematic research on the integration of raw material pretreatment, enzymatic hydrolysis conditions, flavor blending, and sterilization processes.
[0005] Therefore, the market urgently needs a preparation method that can effectively preserve the natural nutrients of wheatgrass, significantly improve taste and flavor, enhance color stability, and is suitable for large-scale production. Developing a wheatgrass juice beverage with a reasonable process, pleasant taste, and stable shelf life is of great significance for enriching the healthy beverage market and meeting consumer demand, and is also a direction worthy of in-depth exploration in related technological fields. Summary of the Invention
[0006] The purpose of this invention is to provide a wheatgrass juice beverage and its preparation method.
[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a wheatgrass juice beverage, comprising the following components in parts by weight: 100-120 parts wheatgrass juice, 0.5-1.2 parts xylitol, 0.1-0.3 parts honey, 0.03-0.08 parts salt, 0.02-0.05 parts sodium copper chlorophyllin, 0.005-0.015 parts potassium sorbate, 0.1-0.2 parts compound stabilizer, and 0.04-0.08 parts edible flavoring.
[0008] Preferably, the compound stabilizer is: propylene glycol alginate, sodium carboxymethyl cellulose, and gellan gum, in a mass ratio of 4~6:5~8:1~2.
[0009] This invention provides a method for preparing a wheatgrass juice beverage, wherein wheatgrass juice is mixed with water at 40-50℃ at a mass ratio of 1:15-20, and then mixed evenly with xylitol, honey, salt, and compound stabilizer to obtain an aqueous phase base; then chlorophyll copper sodium salt, potassium sorbate, and edible flavoring are added, stirred and dissolved, and mixed evenly; the resulting mixture is homogenized, degassed, sterilized, and cooled to obtain the wheatgrass juice beverage.
[0010] Compared with the prior art, the present invention has the following beneficial effects: The synergistic effect of the components in this invention is reflected in the dual optimization of nutrition and taste achieved through scientific formulation. Wheatgrass juice, as the core ingredient, provides abundant chlorophyll and vitamins, and works synergistically with stabilizers, flavorings, and other ingredients to further improve the product's appearance uniformity, flavor profile, and storage stability.
[0011] Furthermore, the addition of sodium copper chlorophyllin synergistically enhances the color stability of the beverage, while potassium sorbate, while ensuring product safety, works with other ingredients to maintain the consistency of quality and shelf life of the beverage during sterilization and storage. Overall, the components complement each other to achieve a wheatgrass juice beverage with a smooth texture, harmonious flavor, stable color, and potential health benefits.
[0012] This invention significantly improves the taste and flavor of traditional wheatgrass juice drinks by scientifically combining various functional plant extracts and natural ingredients. It effectively neutralizes the grassy taste and astringency, enhancing the palatability and overall flavor profile. Through the synergistic effect of the components, this technical solution, while ensuring the product's naturalness and nutrition, further endows it with potential health benefits such as sleep regulation and antioxidant effects. The production process is rationally designed for large-scale implementation, and effective control measures are implemented in sterilization and filling stages to ensure product safety and quality consistency. Overall, this invention provides a wheatgrass juice drink solution with excellent taste, high stability, and both nutritional and functional properties, suitable for industrial production. Attached Figure Description
[0013] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.
[0014] Figure 1 Flowchart of the process for preparing wheatgrass juice beverage. Detailed Implementation
[0015] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0016] Example 1
[0017] A wheatgrass juice beverage is composed of the following components in parts by weight: 100 parts wheatgrass juice, 0.5 parts xylitol, 0.1 parts honey, 0.03 parts salt, 0.02 parts sodium copper chlorophyllin, 0.005 parts potassium sorbate, 0.1 parts compound stabilizer, and 0.04 parts edible flavoring.
[0018] The compound stabilizer consists of propylene glycol alginate, sodium carboxymethyl cellulose, and gellan gum in a mass ratio of 4:5:1.
[0019] The preparation method of the wheatgrass juice is as follows: Raw materials must be wheatgrass seedlings that have grown for less than 7 days, with normal sensory characteristics, free from pollution, mold, and impurities, meeting procurement and acceptance standards, and with pesticide residues meeting standard requirements. Seedlings are selected, and contaminated, discolored, moldy, or impurity-laden products are removed. It is ensured that the raw materials used are clean and free from pollution.
[0020] Then, use a bubble cleaner to strictly adhere to the process requirements and control the cleaning time to at least 3 minutes. Next, use a multi-functional blender to grind and pulverize the mixture for 10 minutes to ensure complete pulverization and a uniform, consistent pulp.
[0021] The preparation method of the wheatgrass juice beverage involves mixing wheatgrass juice with water at 40°C at a mass ratio of 1:15, then mixing it evenly with xylitol, honey, salt, and a compound stabilizer to obtain an aqueous base; then adding sodium copper chlorophyllin, potassium sorbate, and edible flavoring, stirring to dissolve and mix evenly; and finally homogenizing, degassing, sterilizing, and cooling the resulting mixture to obtain the wheatgrass juice beverage.
[0022] The obtained wheatgrass juice beverage undergoes a bottling process, with the bottles and caps sterilized for at least 30 minutes. An ozone generator and electronic sterilization cabinet are used, with a sterilization temperature of 90℃ and a sterilization time of 20 minutes. Then, a liquid filling machine and a sealing machine are used for filling, and finally, a sterilization machine is used for sterilization at a sterilization temperature of 90℃ and a sterilization time of 20 minutes.
[0023] Example 2
[0024] A wheatgrass juice beverage is composed of the following components in parts by weight: 120 parts wheatgrass juice, 1.2 parts xylitol, 0.3 parts honey, 0.08 parts salt, 0.05 parts sodium copper chlorophyllin, 0.015 parts potassium sorbate, 0.2 parts compound stabilizer, and 0.08 parts edible flavoring.
[0025] The compound stabilizer consists of propylene glycol alginate, sodium carboxymethyl cellulose, and gellan gum in a mass ratio of 6:8:2.
[0026] The preparation method of the wheatgrass juice is as follows: Raw materials must be wheatgrass seedlings that have grown for less than 7 days, with normal sensory characteristics, free from pollution, mold, and impurities, meeting procurement and acceptance standards, and with pesticide residues meeting standard requirements. Seedlings are selected, and contaminated, discolored, moldy, or impurity-laden products are removed. It is ensured that the raw materials used are clean and free from pollution.
[0027] Then, use a bubble cleaner to strictly adhere to the process requirements and control the cleaning time to at least 3 minutes. Next, use a multi-functional blender to grind and pulverize the mixture for 10 minutes to ensure complete pulverization and a uniform, consistent pulp.
[0028] The preparation method of the wheatgrass juice beverage involves mixing wheatgrass juice with water at 44°C at a mass ratio of 1:16, then mixing it evenly with xylitol, honey, salt, and a compound stabilizer to obtain an aqueous base; then adding sodium copper chlorophyllin, potassium sorbate, and edible flavoring, stirring to dissolve and mix evenly; and finally homogenizing, degassing, sterilizing, and cooling the resulting mixture to obtain the wheatgrass juice beverage.
[0029] The obtained wheatgrass juice beverage undergoes a bottling process, with the bottles and caps sterilized for at least 30 minutes. An ozone generator and electronic sterilization cabinet are used, with a sterilization temperature of 90℃ and a sterilization time of 20 minutes. Then, a liquid filling machine and a sealing machine are used for filling, and finally, a sterilization machine is used for sterilization at a sterilization temperature of 90℃ and a sterilization time of 20 minutes.
[0030] Example 3
[0031] A wheatgrass juice beverage is composed of the following components in parts by weight: 115 parts wheatgrass juice, 1.1 parts xylitol, 0.2 parts honey, 0.07 parts salt, 0.04 parts sodium copper chlorophyllin, 0.007 parts potassium sorbate, 0.18 parts compound stabilizer, and 0.07 parts edible flavoring.
[0032] The compound stabilizer consists of propylene glycol alginate, sodium carboxymethyl cellulose, and gellan gum in a mass ratio of 5:7:2.
[0033] The preparation method of the wheatgrass juice is as follows: Raw materials must be wheatgrass seedlings that have grown for less than 7 days, with normal sensory characteristics, free from pollution, mold, and impurities, meeting procurement and acceptance standards, and with pesticide residues meeting standard requirements. Seedlings are selected, and contaminated, discolored, moldy, or impurity-laden products are removed. It is ensured that the raw materials used are clean and free from pollution.
[0034] Then, use a bubble cleaner to strictly adhere to the process requirements and control the cleaning time to at least 3 minutes. Next, use a multi-functional blender to grind and pulverize the mixture for 10 minutes to ensure complete pulverization and a uniform, consistent pulp.
[0035] The preparation method of the wheatgrass juice beverage involves mixing wheatgrass juice with water at 48°C at a mass ratio of 1:18, then mixing it evenly with xylitol, honey, salt, and a compound stabilizer to obtain an aqueous base; then adding sodium copper chlorophyllin, potassium sorbate, and edible flavoring, stirring to dissolve and mix evenly; and finally homogenizing, degassing, sterilizing, and cooling the resulting mixture to obtain the wheatgrass juice beverage.
[0036] The obtained wheatgrass juice beverage undergoes a bottling process, with the bottles and caps sterilized for at least 30 minutes. An ozone generator and electronic sterilization cabinet are used, with a sterilization temperature of 90℃ and a sterilization time of 20 minutes. Then, a liquid filling machine and a sealing machine are used for filling, and finally, a sterilization machine is used for sterilization at a sterilization temperature of 90℃ and a sterilization time of 20 minutes.
[0037] Example 4
[0038] A wheatgrass juice beverage is composed of the following components in parts by weight: 105 parts wheatgrass juice, 0.8 parts xylitol, 0.15 parts honey, 0.04 parts salt, 0.03 parts sodium copper chlorophyllin, 0.007 parts potassium sorbate, 0.16 parts compound stabilizer, and 0.06 parts edible flavoring.
[0039] The compound stabilizer consists of propylene glycol alginate, sodium carboxymethyl cellulose, and gellan gum in a mass ratio of 4.5:7:1.3.
[0040] The preparation method of the wheatgrass juice is as follows: Raw materials must be wheatgrass seedlings that have grown for less than 7 days, with normal sensory characteristics, free from pollution, mold, and impurities, meeting procurement and acceptance standards, and with pesticide residues meeting standard requirements. Seedlings are selected, and contaminated, discolored, moldy, or impurity-laden products are removed. It is ensured that the raw materials used are clean and free from pollution.
[0041] Then, use a bubble cleaner to strictly adhere to the process requirements and control the cleaning time to at least 3 minutes. Next, use a multi-functional blender to grind and pulverize the mixture for 10 minutes to ensure complete pulverization and a uniform, consistent pulp.
[0042] The preparation method of the wheatgrass juice beverage involves mixing wheatgrass juice with water at 48°C at a mass ratio of 1:18, then mixing it evenly with xylitol, honey, salt, and a compound stabilizer to obtain an aqueous base; then adding sodium copper chlorophyllin, potassium sorbate, and edible flavoring, stirring to dissolve and mix evenly; and finally homogenizing, degassing, sterilizing, and cooling the resulting mixture to obtain the wheatgrass juice beverage.
[0043] The obtained wheatgrass juice beverage undergoes a bottling process, with the bottles and caps sterilized for at least 30 minutes. An ozone generator and electronic sterilization cabinet are used, with a sterilization temperature of 90℃ and a sterilization time of 20 minutes. Then, a liquid filling machine and a sealing machine are used for filling, and finally, a sterilization machine is used for sterilization at a sterilization temperature of 90℃ and a sterilization time of 20 minutes.
[0044] Example 5
[0045] A wheatgrass juice beverage is composed of the following components in parts by weight: 110 parts wheatgrass juice, 1 part xylitol, 0.2 parts honey, 0.05 parts salt, 0.04 parts sodium copper chlorophyllin, 0.01 parts potassium sorbate, 0.15 parts compound stabilizer, and 0.06 parts edible flavoring.
[0046] The compound stabilizer consists of propylene glycol alginate, sodium carboxymethyl cellulose, and gellan gum in a mass ratio of 5:6:1.5.
[0047] The preparation method of the wheatgrass juice is as follows: Raw materials must be wheatgrass seedlings that have grown for less than 7 days, with normal sensory characteristics, free from pollution, mold, and impurities, meeting procurement and acceptance standards, and with pesticide residues meeting standard requirements. Seedlings are selected, and contaminated, discolored, moldy, or impurity-laden products are removed. It is ensured that the raw materials used are clean and free from pollution.
[0048] Then, use a bubble cleaner to strictly adhere to the process requirements and control the cleaning time to at least 3 minutes. Next, use a multi-functional blender to grind and pulverize the mixture for 10 minutes to ensure complete pulverization and a uniform, consistent pulp.
[0049] The preparation method of the wheatgrass juice beverage involves mixing wheatgrass juice with water at 45°C at a mass ratio of 1:18, then mixing it evenly with xylitol, honey, salt, and a compound stabilizer to obtain an aqueous base; then adding sodium copper chlorophyllin, potassium sorbate, and edible flavoring, stirring to dissolve and mix evenly; and finally homogenizing, degassing, sterilizing, and cooling the resulting mixture to obtain the wheatgrass juice beverage.
[0050] The obtained wheatgrass juice beverage undergoes a bottling process, with the bottles and caps sterilized for at least 30 minutes. An ozone generator and electronic sterilization cabinet are used, with a sterilization temperature of 90℃ and a sterilization time of 20 minutes. Then, a liquid filling machine and a sealing machine are used for filling, and finally, a sterilization machine is used for sterilization at a sterilization temperature of 90℃ and a sterilization time of 20 minutes.
[0051] Comparative Example 1
[0052] The other methods are the same as in Example 5, except that the compound stabilizer is replaced with an equal amount of microcrystalline cellulose.
[0053] Comparative Example 2
[0054] The other methods are the same as in Example 5, except that sodium copper chlorophyllin and potassium sorbate are not added.
[0055] Experimental Example 1
[0056] Eighty healthy male ICR mice were used in the experiment, with initial body weights controlled between 18 and 20 grams. All mice were acclimatized for 7 days under standard laboratory conditions to ensure environmental adaptation and stable condition. Subsequently, the mice were randomly divided into four groups using a random number table: the normal control group was administered sodium carboxymethyl cellulose solution (0.3 ml / 10 g body weight) by gavage; the model group was administered an equal volume of sodium carboxymethyl cellulose solution by gavage during model establishment; the experimental group was given wheatgrass juice beverage prepared in Example 5 (0.3 ml / 10 g body weight); and a positive control group was administered diazepam (2 mg / kg) by gavage.
[0057] Except for the normal control group, all other groups of mice underwent a 14-day chronic restraint stress model. The specific method was as follows: each day, mice were individually restrained in 50 ml centrifuge tubes with pre-drilled holes to ensure ventilation, and soft padding was placed in the tail area to ensure the mice could not turn or move freely within the tube, while avoiding any physical injury. Each restraint lasted 3 hours, and the entire process was conducted in a quiet, dark environment to minimize external interference. From the first day of modeling, each treatment group was given the corresponding drug or beverage by gavage 30 minutes before the start of restraint each day, for 14 consecutive days. The normal control group and the model group were administered an equal volume of sodium carboxymethyl cellulose solution by gavage as controls.
[0058] Behavioral testing was conducted on day 15, focusing on the drug's effect on sleep regulation. In a light-protected environment, 30 minutes after the last administration, all mice were intraperitoneally injected with sodium pentobarbital solution (46 mg / kg body weight) to induce sleep. Researchers immediately began timing, accurately recording the time from the injection to the complete disappearance of the righting reflex in each mouse; this period was defined as sleep latency. Subsequently, the sleeping mice were carefully moved to black foam mats, maintaining a belly-up position, and the time from the disappearance of the righting reflex to the first spontaneous recovery of the righting reflex was continuously observed and precisely recorded—the sleep duration. The entire observation process ensured a quiet and stable environment to obtain reliable data.
[0059] The final experimental data are summarized in Table 1, and the results are averaged. By comparing and analyzing the statistical differences in sleep latency and sleep duration among the normal group, model group, each drug-treated group, and positive drug group, we can comprehensively evaluate whether the wheatgrass juice beverage prepared in Example 5 has the potential to relieve stress and improve sleep.
[0060] Table 1 Survey Results
[0061] Table 1 evaluates the regulatory effect of the wheatgrass juice beverage prepared in Example 5 and its related comparative proportions on stress-induced sleep disorders by comparing the sleep latency and sleep duration of different groups of mice induced by sodium pentobarbital. Data show that the sleep latency and sleep duration of the experimental group were close to those of the normal group and the positive drug group, and significantly better than those of the model group, indicating that the beverage has good effects in relieving stress and improving sleep.
[0062] Experiment Example 2
[0063] Sensory evaluations were conducted on the beverages prepared in Example 5, Comparative Example 1, and Comparative Example 2. Ten evaluators comprehensively assessed the taste, flavor, appearance, and color of the wheatgrass juice beverages. The sensory scoring criteria are shown in Table 2, and the average evaluation results are shown in Table 3.
[0064] Table 2 Scoring Criteria
[0065] Table 3 Scoring Results
[0066] Table 3 shows the sensory scores of Example 5, Comparative Examples 1 and 2 in four dimensions: taste, flavor, appearance, and color. The experimental group achieved a total score of 97.6 points, demonstrating excellent performance, especially in taste and flavor, where the scores were close to full marks, indicating that the product achieved a high level in terms of palatability, flavor harmony, and naturalness. Comparative Example 1, by replacing the compound stabilizer with microcrystalline cellulose, showed a decrease in all scores, especially in taste, indicating that the original compound stabilizer system made a significant contribution to the product's texture and stability. Comparative Example 2, without the addition of sodium copper chlorophyllin and potassium sorbate, performed poorly in color and flavor, confirming that these two additives play a key role in maintaining the product's natural green color and suppressing undesirable flavors.
[0067] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A wheatgrass juice beverage, characterized in that, It includes the following components in parts by weight: 100-120 parts wheatgrass juice, 0.5-1.2 parts xylitol, 0.1-0.3 parts honey, 0.03-0.08 parts salt, 0.02-0.05 parts sodium copper chlorophyllin, 0.005-0.015 parts potassium sorbate, 0.1-0.2 parts compound stabilizer, and 0.04-0.08 parts edible flavoring.
2. The wheatgrass juice beverage according to claim 1, characterized in that, The compound stabilizer is composed of propylene glycol alginate, sodium carboxymethyl cellulose, and gellan gum, in a mass ratio of 4~6:5~8:1~2.
3. A method for preparing a wheatgrass juice beverage according to claim 1 or 2, characterized in that, Wheatgrass juice is mixed with water at 40-50℃ at a mass ratio of 1:15-20, and then mixed evenly with xylitol, honey, salt, and compound stabilizer to obtain an aqueous base. Then, sodium copper chlorophyllin, potassium sorbate, and edible flavoring are added, stirred to dissolve, and mixed evenly. The resulting mixture is homogenized, degassed, sterilized, and cooled to obtain the wheatgrass juice beverage.