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Functional factor containing pearl milk tea beverage and production method thereof

A technology of functional factors and production methods, which is applied in the field of pearl milk tea beverage and its production, can solve the problems of seldom considering nutrition, increasing serum total fat and low-density cholesterol levels, and not improving health, so as to prolong the residence time and enhance anti-oxidation effect, effect of increasing appetite

Inactive Publication Date: 2016-01-13
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ordinary pearl milk tea seldom considers nutrition, and has no effect on improving health. Many milk teas on the market are made of creamer. , and then spray-dried into a powder product. The hydrogenated vegetable oil in the creamer oil formula contains trans fatty acids, which will increase the content of serum total fat and low-density cholesterol, which is harmful to health, and now in pearl milk tea Most of the curd beads are composed of starch, etc., which contain a lot of calories, and too much drinking can cause obesity, so it is necessary to invent a kind of pearl milk tea drink that is beneficial to the body

Method used

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  • Functional factor containing pearl milk tea beverage and production method thereof

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Comparison scheme
Effect test

Embodiment 1

[0031] 1) Dissolving zein and fat-soluble functional factors in a binary solution of ethanol-water with a mass concentration of 65% according to a mass ratio of 3:1, and stirring evenly;

[0032] 2) After adding sodium alginate aqueous solution to the solution prepared in step 1), the mixed solution is subjected to high-speed shear mixing or stirring mixing, and the amount of sodium alginate aqueous solution added is 0.3 times the amount of zein;

[0033] 3) Place the solution prepared in step 2) in a negative pressure evaporator to remove ethanol by evaporating under reduced pressure at a temperature of 10-40° C. to obtain a zein nanoparticle suspension loaded with fat-soluble functional factors stabilized by polysaccharides ;

[0034] 4) Disperse the zein nanoparticle suspension loaded with fat-soluble functional factors prepared in step 3) into a corresponding amount of CaCl through a distributor. 2 Cross-linking is carried out in the solution to obtain polysaccharide bead...

Embodiment 2

[0036] 1) Dissolving zein and fat-soluble functional factors in a binary solution with a mass concentration of 80% ethanol-water according to a mass ratio of 12:1, and stirring evenly;

[0037] 2) After adding sodium alginate aqueous solution to the solution prepared in step 1), high-speed shear mixing or stirring mixing is performed on the mixed solution, and the amount of sodium alginate aqueous solution added is 1.2 times the amount of zein;

[0038] 3) Place the solution prepared in step 2) in a negative pressure evaporator to remove ethanol by evaporating under reduced pressure at a temperature of 10-40° C. to obtain a zein nanoparticle suspension loaded with fat-soluble functional factors stabilized by polysaccharides ;

[0039] 4) Disperse the zein nanoparticle suspension loaded with fat-soluble functional factors prepared in step 3) to a concentration containing a corresponding amount of CaCl through a distributor. 2 Cross-linking is carried out in the solution to obt...

Embodiment 3

[0041] 1) Dissolving zein and fat-soluble functional factors in a binary solution with a mass concentration of 90% ethanol-water according to a mass ratio of 20:1, and stirring evenly;

[0042] 2) After adding sodium alginate aqueous solution to the solution prepared in step 1), the mixed solution is subjected to high-speed shear mixing or stirring mixing, and the amount of sodium alginate aqueous solution added is 2.0 times the amount of zein;

[0043] 3) Place the solution prepared in step 2) in a negative pressure evaporator to remove ethanol by evaporating under reduced pressure at a temperature of 10-40° C. to obtain a zein nanoparticle suspension loaded with fat-soluble functional factors stabilized by polysaccharides ;

[0044] 4) Disperse the zein nanoparticle suspension loaded with fat-soluble functional factors prepared in step 3) to a concentration containing a corresponding amount of CaCl through a distributor. 2 Cross-linking is carried out in the solution to obt...

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Abstract

The present invention relates to a pearl milk tea beverage and a production method thereof, in particular relates to a functional factor containing pearl milk tea beverage and a production method thereof. The pearl milk tea beverage is composed of coagulated beads and milk tea. The coagulated beads are prepared by using zein to contain fat-soluble functional factors and are prepared by the following steps: anionic polysaccharide aqueous solution is used to stabilize zein loaded nanoparticles, which enables water-insoluble fat-soluble functional factors to be uniformly suspended in the aqueous phase. A crosslinking agent is used to enable anionic polysaccharide to form the coagulated beads, then the coagulated beads are poured into the milk tea to form the functional factor containing pearl milk tea beverage. The fat-soluble functional factors can follow the milk tea to enter into human body to improve human body functions. Besides, tea polyphenols in milk tea and fat-soluble functional factors can also generate synergistic reactions to remove human body free radicals and improve human health.

Description

technical field [0001] The invention relates to a milk tea beverage and a preparation method thereof, in particular to a pearl milk tea beverage containing functional factors and a preparation method thereof. Background technique [0002] People's requirements for food today should not only be nutritious and delicious, but also have the function of promoting health. Milk tea is a popular drink. In order to pursue delicious taste, palatability and production cost, manufacturers add a variety of synthetic food additives, such as creamer, modified starch, flavor, coloring, thickener and so on. Ordinary pearl milk tea seldom considers nutrition, and has no health-promoting effect. Many milk teas on the market are made of creamer. , and then spray-dried into a powder product. The hydrogenated vegetable oil in the creamer oil formula contains trans fatty acids, which will increase the content of serum total fat and low-density cholesterol, which is harmful to health, and now in p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23F3/14A23L29/206A23L29/30A23L33/10A23L33/15A23L33/155
Inventor 王丽娟徐宏宇孙勤张腊梅
Owner SHENYANG NORMAL UNIV
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