Ice tea with low sugar and low calorie

A low-calorie, iced tea technology, applied in the field of food and beverage, can solve the problems that the taste cannot highlight the strong and fragrant characteristics of tea, increase the risk of disease deterioration, lack of health value, etc., and achieve good market prospects, high sweetness, and high health care The effect of the function

Inactive Publication Date: 2011-02-16
JINAN HANDING BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many iced teas or cold teas on the market, they are all sweetened with high fructose syrup, sucrose or chemical substances. People with diabetes and obesity who fast out sugar increase their risk of disease progression
At present, many zero-calorie and low-calorie multi-flavored iced tea beverages have emerged on the market, but their various flavors cannot highlight the rich and fragrant characteristics of the tea itself, and this beverage cannot supplement the excessive energy consumption of the human body, so it lacks health value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The raw materials are prepared according to the following weight ratio: in 100 parts of finished iced tea, 2.5 parts of tea (black tea) extract, 3.5 parts of stevia, 6.28 parts of sucrose, 0.028 parts of vitamin components, 0.03 parts of citric acid, and the rest are purified water.

[0017] Among them, the ingredients contained in the vitamin component and the weight content of each ingredient are: in 100 parts of the finished product, 0.015 parts of vitamin C, vitamin B 1 0.0008 parts, vitamin B 3 0.005 parts, vitamin E 0.0072 parts.

[0018] The total weight of RA and STV in stevioside accounts for 90% of the weight of stevioside. The weight ratio of RA and STV in stevioside is RA:STV=75.8:24.2

[0019] Among the prepared raw materials, the tea extract is soaked in boiled water to become tea for use, and then the tea is mixed with other raw materials in the formula, and is prepared by conventional beverage production processes such as sugar-filtering-ingredients-homogeniza...

Embodiment 2

[0021] The raw materials are prepared according to the following weight ratio: in 100 parts of finished ice tea, 3.25 parts of tea (green tea) extract, 0.30 parts of stevia, 8.39 parts of sucrose, 0.027 parts of vitamin components, 0.04 parts of citric acid, and the rest are purified water.

[0022] Among them, the ingredients contained in the vitamin component and the weight content of each ingredient are: in 100 parts of finished iced tea, 0.015 parts of vitamin C, vitamin B 1 0.0005 parts, vitamin B 3 0.003 parts, vitamin E 0.0085 parts.

[0023] The total weight of RA and STV in stevioside accounts for 87% of the weight of stevioside, and the ratio of RA and STV in stevioside by weight is RA:STV=81.7:18.3.

[0024] Among the prepared raw materials, the tea extract is soaked in boiled water to become tea for use, and then the tea is mixed with other raw materials in the formula, and is prepared by conventional beverage production processes such as sugar-filtering-ingredients-homo...

Embodiment 3

[0026] The raw materials are prepared according to the following weight ratio: in 100 parts of finished iced tea, 3.25 parts of tea (green tea) extract, 0.60 parts of stevia, 7.15 parts of sucrose, 0.028 parts of vitamin components, 0.03 parts of malic acid, and the rest are purified water.

[0027] Among them, the ingredients contained in the vitamin component and the weight content of each ingredient are: in 100 parts of finished iced tea, 0.018 parts of vitamin C, vitamin B 1 0.0005 parts, vitamin B 3 0.005 parts, vitamin E 0.0045 parts.

[0028] The total weight of RA and STV in stevioside accounts for 90% of the weight of stevioside, and the weight ratio of RA and STV in stevioside is RA:STV=75.8:24.2.

[0029] Among the prepared raw materials, the tea extract is soaked in boiled water to become tea for use, and then the tea is mixed with other raw materials in the formula, and is prepared by conventional beverage production processes such as sugar-filtering-ingredients-homogen...

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PUM

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Abstract

The invention provides ice tea with low sugar and low calorie, which retains the natural scent flavor of the tea, satisfies the demand of the people for the sweet taste and the energy, and overcomes the shortages of the traditional ice tea beverages. The main materials of the ice tea with low sugar and low calorie comprise purified water, tea leaves, stevioside, sucrose, acidity regulator and vitamin components. The beverage not only can keep the health of consumers, but also provides enough energy for the consumers, supplements the daily lost vitamin of the human body, and has higher healthcare function.

Description

Technical field [0001] The invention belongs to the field of food and beverages, and relates to an iced tea beverage, specifically a low-sugar and low-calorie iced tea. Background technique [0002] Tea, this ancient and civilized beverage, has a history of thousands of years from its discovery to its use. It was spread from my country to foreign countries a long time ago and is loved by people all over the world. Today, tea has become one of the world's three major beverages (coffee, cocoa and tea). [0003] For a long time, tea drinking is mostly hot, not suitable for drinking outdoors or traveling, and not suitable for long-term storage and long-distance transportation. Although there are many iced teas or cold teas on the market, they are all made of fructose syrup or sucrose or chemical substances to synthesize sweeteners. These sweeteners increase the chance of excessive intake of high-calorie and high-fat in the body, especially for those who need it. Diabetes and obesity ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 徐兴光
Owner JINAN HANDING BIOENG
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