Green Tea Beverage Discoloration Stabilization
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Solution Overview
Problem
Conventional green tea-containing beverages face challenges in preventing the discoloration of green tea pigments due to temperature, pH, light, and other environmental factors, resulting in faded or discolored beverages.
Innovation Solution
The use of phytic acid, tartaric acid, or gluconic acid in combination with ascorbic acid or its salts, along with a copper content of 0.3 mg/L or more, stabilizes the greenness of green tea pigments in green tea-containing beverages, including those with alcohol.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If green tea is used as a beverage material, then the beverage has natural flavor and color, but the chlorophyll discolors due to temperature, pH, light and other factors
Solution Approach 1:
The patent uses copper ions as an intermediary substance that forms a stable complex with chlorophyll. The copper-chlorophyll complex acts as a mediator that protects the original chlorophyll structure from degradation by temperature, pH, and light, thereby preventing discoloration while maintaining the natural green color and flavor of green tea
Solution Approach 2:
The patent changes the chemical state of chlorophyll by introducing copper ions, transforming it into a copper-chlorophyll complex. This parameter change in the molecular structure enhances the stability of the pigment against environmental factors such as temperature, pH, and light, resolving the discoloration issue
2Duration of action of stationary object
If conventional preservation methods are used, then the beverage maintains its properties, but the green tea pigments fade or discolor over time
Solution Approach 1:
The copper-chlorophyll complex provides continuous protection against discoloration throughout the storage period. The stable complex structure maintains the green color and prevents degradation continuously over time, allowing the beverage to preserve its quality for extended durations without fading
Solution Approach 2:
The patent uses small amounts of copper compounds (such as copper sulfate or copper chloride) as additives to achieve long-term stabilization. These inexpensive copper salts act as effective stabilizers that prevent pigment degradation throughout the beverage's shelf life
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This combination effectively prevents discoloration, maintains a vivid green color, and ensures a good flavor in green tea-containing beverages, even after prolonged storage or preservation.
Implementation Method 1
ascorbic acid or a salt of ascorbic acid, erythorbic acid, or a salt of erythorbic acid
Implementation Method 2
giving it a predetermined value or more of a copper content
Data Source
AI summary
Provided is a green tea-containing beverage including: (A) green tea; (B) at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid; and (C) at least one selected from the group consisting of ascorbic acid, a salt of ascorbic acid, erythorbic acid, and a salt of erythorbic acid, wherein the green tea-containing beverage has a copper content of 0.3 mg/L or more. Preferably, the concentration of the constituent (B) is 0.05-2.5 g/L. Preferably, the concentration of the constituent (C) is 0.2-5 g/L. Preferably the green tea-containing beverage further includes alcohol. Also provided is a method for preventing discoloration of a green tea-containing beverage, the method including: incorporating the constituents (B) and (C) in the green tea-containing beverage; and further incorporating copper so as to give the copper content of 0.3 mg/L or more.