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Preparation method of drinkable green tea powder jelly

A technology of matcha powder and jelly, which is applied in the field of preparation of matcha powder inhalable jelly, can solve problems such as hidden dangers of human health and safety, achieve good market development potential and economic benefits, improve immunity, and remove free radicals in the body

Inactive Publication Date: 2017-06-13
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a member of the jelly family of snack foods - inhalable jelly, many products on the market are added with artificial coloring to make the product present an attractive color, long-term consumption will cause safety hazards to human health
At present, there are no reports on products that add tea powder to inhalable jelly, so this research team considers adding matcha powder to the product first, and develops a matcha inhalable jelly

Method used

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  • Preparation method of drinkable green tea powder jelly
  • Preparation method of drinkable green tea powder jelly
  • Preparation method of drinkable green tea powder jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The composition ratio of matcha powder inhalable jelly is as follows (based on 100g):

[0027] Potassium chloride 300mg;

[0028] Compound rubber powder 450mg;

[0029] Fructose syrup 10g;

[0030] Sodium citrate 25mg;

[0031] Citric acid 35mg;

[0032] Tea powder 150mg;

[0033] ZnCl 2 20 mg;

[0034] Na 2 SO 3 45 mg;

[0035] water balance.

Embodiment 2

[0037] The composition ratio of matcha powder inhalable jelly is as follows (based on 100g):

[0038] Potassium chloride 550mg;

[0039] Compound rubber powder 300mg;

[0040] fructose syrup 12g;

[0041] Sodium citrate 18mg;

[0042] Citric acid 20mg;

[0043] Tea powder content is 180mg;

[0044] ZnCl 2 35 mg;

[0045] Na 2 SO 3 30 mg;

[0046] water balance.

Embodiment 3

[0057] The preparation method of matcha powder inhalable jelly is carried out as follows:

[0058] (1) At room temperature (25°C), weigh KCl, xanthan gum, gellan gum, and locust bean gum in proportion, add them to the container, and dry mix them evenly;

[0059] (2) Add distilled water to the uniform rubber powder obtained in step (1), place it in a water bath at 70-75°C, stir continuously and rapidly during this period, keep the colloid in a liquid state, and keep it under this process condition for later use;

[0060] (3) Weigh a certain amount of fructose syrup, add water and stir to dissolve, pour into (2), then add sodium citrate and citric acid, stir well and adjust the pH to 4.0-5.0.

[0061] (4) Weigh an appropriate amount of matcha powder, add water to dissolve, then add an appropriate amount of color-protecting agent (not added in the comparative example), stir evenly, rinse it with a little distilled water into the main gel and continue stirring, so that the tea pow...

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Abstract

The invention discloses drinkable green tea powder jelly and a preparation method of the drinkable green tea powder jelly. A proper amount of tea powder is added into a jelly beverage and a product has a natural bright green color. The green tea powder is added into the drinkable jelly and a production method of the drinkable jelly is provided; the variety of products is enriched and the nutrient value of the product is also improved. An ASLT (Accelerated Shelf-life Test) shows that the shelf life is about 80 to 85 days when the commercial storage temperature of the product is 20 DEG C.

Description

technical field [0001] The invention relates to the field of tea food processing, in particular to a method for preparing matcha powder inhalable jelly. Background technique [0002] With the rapid development of the contemporary food industry, the consumption of tea is no longer limited to pure brewing and drinking, and more and more companies have begun to devote themselves to changing the way of drinking tea to "eating tea". The tea powder made by grinding tea leaves through a special process can not only maintain the natural color, nutrition and pharmacological components of the tea, but also the nutrients in the tea can be fully absorbed after being ingested. Matcha originated in Japan, and its products are relatively common in the market today, and are favored by consumers, such as DQ's matcha ice cream, Christine's matcha cake, etc. [0003] As a member of the jelly family of snack foods - inhalable jelly, many products on the market are added with artificial colorin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10
Inventor 张剑韵宋恒波黄龙全
Owner ANHUI AGRICULTURAL UNIVERSITY
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