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Grass jelly milk tea

A technology of fairy grass and milk tea, which is applied in the field of food processing, can solve the problems of low extraction rate, low content of active ingredients of fairy grass, affecting the health care efficacy of products, etc., and achieves the effect of smooth taste, fragrance and high health care efficacy.

Inactive Publication Date: 2013-08-07
广西灵山县宇峰保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, conventional grass jelly drinks generally use high-pressure extraction to obtain grass jelly extracts, and then use grass jelly extracts as raw materials to prepare various grass jelly drinks, and then the extraction rate of high-pressure extraction is low, and the grass jelly The content of active ingredients is low, which affects the health care efficacy of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Formula: milk 10kg, jelly juice 25kg, glyceryl monostearate 0.1kg, beet sugar 0.01kg, carbonate 0.01kg, vitamin E 0.01kg and water 64.87kg;

[0021] Preparation:

[0022] 1) Grind the dried grass jelly, add water 15 times the weight of jelly jelly, boil until boiling, cool, then add cellulase at 0.35% of jelly jelly weight, extract at 50°C, pH5 for 2 hours, inactivate the enzyme, filter , the filtrate is grass jelly juice;

[0023] 2) Add carbonate and vitamin E to grass jelly juice to adjust the pH of grass jelly juice to 6.8;

[0024] 3) Mix milk, water, glyceryl monostearate and beet sugar evenly and homogeneously, add the mixture liquid in step 2), mix and sterilize, and the product is ready.

Embodiment 2

[0026] Formula: 50kg of milk, 30kg of jelly juice, 1kg of glyceryl distearate, 8kg of sucrose, 0.2kg of bicarbonate, 0.1kg of sodium Vc and 10.7kg of water;

[0027] Preparation:

[0028] 1) Grind the dried grass jelly, add water 20 times the weight of jelly jelly, boil until boiling, cool, then add cellulase with 0.45% weight of jelly jelly, extract at 60°C and pH 5.8 for 4 hours, inactivate the enzyme , filter, and the filtrate is grass jelly juice;

[0029] 2) Add bicarbonate and sodium Vc to the jelly juice to adjust the pH of the jelly juice to 6.8;

[0030] 3) Mix milk, water, glyceryl distearate and sucrose evenly and homogeneously, add the mixture liquid in step 2), mix, sterilize, and get ready.

Embodiment 3

[0032] Formula: 30kg of milk, 28kg of jelly juice, 0.5kg of sucrose fatty acid ester, 5kg of maltose, 0.1kg of citrate, 0.05kg of sodium iso-Vc and 36.35kg of water;

[0033] Preparation:

[0034] 1) Crush the dried grass jelly, add water 18 times the weight of jelly jelly, boil until boiling, cool, then add 0.40% cellulase by weight jelly jelly, extract at 55°C, pH5.5 for 3 hours, inactivate the enzyme , filter, and the filtrate is grass jelly juice;

[0035] 2) Add citrate and sodium iso-Vc to the jelly juice to adjust the pH of the jelly juice to 6.9;

[0036] 3) Mix milk, water, sucrose fatty acid ester and maltose evenly, add the mixture liquid in step 2), mix, sterilize, and get ready.

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PUM

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Abstract

The invention discloses a grass jelly milk tea, comprising the following components according to weight percentage: 10%-50% of milk, 25%-30% of grass jelly juice, 0.1%-1% of an emulsifier, 0.01%-8% of a sweetener, 0.01%-0.2% of buffer salt, 0.01%-0.1% of an antioxidant and the balance of water. A preparation method of the grass jelly juice comprises the following steps of: crushing dry grass jelly, adding water to the crushed dry grass jelly for decocting until boiling, cooling the boiled grass jelly, then adding cellulase accounting for 0.35%-0.45% of the grass jelly in weight, extracting the mixture for 2-4 hours at 50-60 DEG C and with the pH in the range from 5 to 5.8, deactivating enzyme, and filtering to obtain the filtrate as the grass jelly juice. The grass jelly milk tea provided by the invention maintains unique flavor of the grass jelly and also has the aroma of milk, and the flavor of the grass jelly and the aroma of the milk are perfectly fused, so that the grass jelly milk tea is smooth and fresh in taste. Besides, the grass jelly milk tea has high content of functional ingredients such as grass jelly polysaccharide, thus having a more obvious health care effect and being suitable for various groups of people to drink.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a grass jelly milk tea made from grass jelly. Background technique [0002] Mesona Blume (Mesona Blume), also known as fairy grass and herb powder, is an annual herb of the Lamiaceae genus Mesona Blume, and is a traditional medicinal and edible plant resource in my country. Grass jelly is rich in polysaccharides, pigments, ursolic acid, oleanolic acid, aroma tree essence, flavonoids, pectin, phenols and other trace elements and vitamins. Among the above components, flavonoids can inhibit the growth of cancer cells and lower blood pressure; polysaccharides can enhance and improve the body's immunity; ursolic acid and oleanolic acid have the effects of cooling, calming and lowering blood sugar. Fragrant tree essence has the effects of calming, cooling, detoxifying and diuretic; trace elements can inhibit the formation of free radicals, anti-aging, and anti-cancer; vit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/158
Inventor 杨志坚
Owner 广西灵山县宇峰保健食品有限公司
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