CN101946842A - Low-heat flavourful ice tea - Google Patents
Low-heat flavourful ice tea Download PDFInfo
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- CN101946842A CN101946842A CN 201010276811 CN201010276811A CN101946842A CN 101946842 A CN101946842 A CN 101946842A CN 201010276811 CN201010276811 CN 201010276811 CN 201010276811 A CN201010276811 A CN 201010276811A CN 101946842 A CN101946842 A CN 101946842A
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Abstract
The invention provides a low-heat flavourful ice tea which ensures good taste, satisfies requirements on sweet taste and energy for people and overcomes the deficiencies of the existing ice tea beverage. The low-heat flavourful ice tea comprises the following raw materials: purified water, tea, stevioside, cane sugar, erythritol, natural perfume, acidity regulation and vitamin components. The beverage ensures that consumers keep fit and own enough energy; the beverage supplements vitamins lost from a body everyday and has higher health care function.
Description
Technical field
The invention belongs to the food and drink field, relate to a kind of ice tea drink, specifically refer to a kind of multi-flavor iced tea low in calories.
Background technology
Tea, the beverage that this is ancient and civilized from being found to utilization, passing on from one to another the history in existing thousands of years so far, and a long time ago, is just propagated into abroad by China, by the people of the world is liked.Nowadays, tea has become one of the world's three big beverages (coffee, cocoa and tealeaves).
For a long time, drinking tea mostly is hot drink, is unsuitable for drinking when outdoor or tourism, more is not suitable for long-time the preservation and remote transportation.Though a lot of iced teas or cold drink tea are arranged now on the market, but all be with HFCS or sucrose or chemical substance synthetic sweetener, these sweeteners make human body increase the chance of high heat of too much absorption and high fat, especially prohibit the diabetes and the obesity patient of sugar for needs, more increased its risk that sb.'s illness took a turn for the worse.Emerge many zero calory ice tea drinks in the market, yet this beverage can not replenish the too much energy consumption of human body, therefore lack healthy value.
Summary of the invention
The objective of the invention is to overcome the deficiency of existing ice tea drink, provide a kind of mouthfeel good multi-flavor ice tea drink low in calories, can satisfy the demand of people for sweet taste and energy.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of multi-flavor iced tea low in calories, primary raw material comprises: pure water, tealeaves, stevioside, sucrose, antierythrite, natural perfume material and acid.Wherein, in 100 portions of finished product iced teas, the weight content of each primary raw material is: tealeaves 0.1-5.0 part, stevioside 0.01-5.0 part, sucrose 1.0-20.0 part, antierythrite 0.99-10.0 part, natural perfume material 0.001-0.15 part, acid 0.001-0.10 part, all the other are pure water.The weight content of each primary raw material is preferably: tealeaves 0.5-4.0 part, stevioside 0.10-3.5 part, sucrose 5.0-15.0 part, antierythrite 1.0-8.5 part, natural perfume material 0.01-0.10 part, acid 0.01-0.05 part, all the other are pure water.Wherein, tealeaves is that extract is a solid material, and stevioside is a solid particle, and sucrose is solid particle, and antierythrite is a crystal, and natural perfume material is a liquid, and acid is a crystal.
Described tealeaves is selected from black tea or green tea.
Described stevioside is the natural sweetener that extracts from the blade of feverfew STEVIA REBAUDIANA in the present invention as sweetener.The stevioside main component comprises RA (Rebaudioside-A) and STV (Stevioside).All the other compositions in the stevioside are Renaudiside-B, Renaudiside-C, Renaudiside-D, Renaudiside-E, Dulcoside-A, Dulcoside-B.Wherein the gross weight of RA and STV accounts for the 60-99% of stevioside weight, is preferably 70-90%.RA and the STV part by weight in stevioside is RA: STV=(0.1-99.9): (99.9-0.1), be preferably RA: STV=(5.00-95.00): (95.00-5.00).
Described natural perfume material is selected from orange flavor natural perfume material, strawberry flavor natural perfume material, blue berry flavor natural perfume material, apple flavor natural perfume material, mango flavor natural perfume material, shaddock flavor natural perfume material, "Hami" melon flavor natural perfume material, lemon natural perfume material, grape flavor natural perfume material, peach flavor natural perfume material or flue fruity natural perfume material.
Described acid is selected from citric acid, malic acid, ascorbic acid or gluconic acid.
Described multi-flavor iced tea low in calories also comprises vitamin component, and the vitamin component of interpolation is Powdered, can replenish the vitamin of human body loss every day.
Further, the composition that described vitamin component comprises and the weight content of each composition are: in 100 portions of finished product iced teas, and vitamin C 0.012-0.05 part, Cobastab
10.00004-0.015 part, Cobastab
30.001-0.01 part, vitamin E 0.001-0.01 part.
The invention has the beneficial effects as follows:
Effects such as described multi-flavor iced tea low in calories has the heat of falling, quenches one's thirst, moistening lung, clearing liver, taste stomach and qi-restoratives labor.The stevioside sugariness height that contains among the present invention, delicious and safety non-toxic almost do not have calorific value, and its contained heat only is the 1/300-1/400 of sucrose during identical sugariness; Antierythrite helps body metabolism and toxin expelling.Therefore the present invention had both reduced the consumer and had drunk the health hazard that the tea beverage that contains a large amount of sucrose brings, can replenish the too much heat of human consumption again, make the consumer when keeping fit, enough energy have been replenished again, has higher health care, long-term drinking is highly beneficial to health, and is without any side effects, and good market prospects are arranged.
The specific embodiment
Below by specific embodiment, the present invention is further specified, but the present invention is not only limited to this embodiment.
Embodiment 1:
Prepare raw material by following weight proportion: in 100 portions of finished product iced teas, 2.5 parts of tealeaves (black tea), 3.5 parts of steviosides, 6.28 parts of sucrose, 6.75 parts of antierythrites, 0.028 part of vitamin component, 0.02 part of lemon natural perfume material, 0.03 part of citric acid, all the other are pure water.
Wherein, the composition that vitamin component comprises and the weight content of each composition are: in 100 portions of finished product iced teas, and 0.015 part of vitamin C, Cobastab
10.0008 part, Cobastab
30.005 0.0072 part of part, vitamin E.
The gross weight of RA and STV accounts for 90% of stevioside weight in the stevioside, and RA and the STV part by weight in stevioside is RA: STV=75.8: 24.2
In ready raw material, tea extract becomes tea after boiling water soaks stand-by, make finished beverage then with other raw material in the tea mixing formula, and by changing sugar-filtration-batching-homogeneous-conventional beverage manufacture crafts such as can-sterilization, regulate this beverage pH value between 5 to 7.
Embodiment 2:
Prepare raw material by following weight proportion: in 100 portions of finished product iced teas, 3.25 parts of tealeaves (green tea), 0.30 part of stevioside, 8.39 parts of sucrose, 6.25 parts of antierythrites, 0.037 part of vitamin component, 0.03 part of natural perfume material of grape flavor, 0.04 part of citric acid, all the other are pure water.
Wherein, the composition that vitamin component comprises and the weight content of each composition are: in 100 portions of finished product iced teas, and 0.015 part of vitamin C, Cobastab
10.0005 part, Cobastab
30.003 0.0185 part of part, vitamin E.
The gross weight of RA and STV accounts for 87% of stevioside weight in the stevioside, and RA and the STV part by weight in stevioside is RA: STV=81.7: 18.3.
In ready raw material, tea extract becomes tea after boiling water soaks stand-by, make finished beverage then with other raw material in the tea mixing formula, and by changing sugar-filtration-batching-homogeneous-conventional beverage manufacture crafts such as can-sterilization, regulate this beverage pH value between 5 to 7.
Embodiment 3:
Prepare raw material by following weight proportion: in 100 portions of finished product iced teas, 3.25 parts of tealeaves (green tea), 0.60 part of stevioside, 4.0 parts of sucrose, 6.20 parts of antierythrites, 0.028 part of vitamin component, blueberry and totally 0.05 part of natural perfume material of strawberry flavor, 0.03 part of malic acid, all the other are pure water.
Wherein, the composition that vitamin component comprises and the weight content of each composition are: in 100 portions of finished product iced teas, and 0.018 part of vitamin C, Cobastab
10.0005 part, Cobastab
30.005 0.0045 part of part, vitamin E.
The gross weight of RA and STV accounts for 82% of stevioside weight in the stevioside, and the ratio of RA and STV weight in stevioside is RA: STV=45: 55.
In ready raw material, tea extract becomes tea after boiling water soaks stand-by, make finished beverage then with other raw material in the tea mixing formula, and by changing sugar-filtration-batching-homogeneous-conventional beverage manufacture crafts such as can-sterilization, regulate this beverage pH value between 5 to 7.
More than; only be preferred embodiment of the present invention, but protection scope of the present invention is not limited thereto, anyly is familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement, all should be encompassed in protection scope of the present invention in.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claim was defined.
Claims (10)
1. a multi-flavor iced tea low in calories is characterized in that primary raw material comprises: pure water, tealeaves, stevioside, sucrose, antierythrite, natural perfume material and acid.
2. multi-flavor iced tea low in calories according to claim 1, it is characterized in that, in 100 portions of finished product iced teas, the weight content of each primary raw material is: tealeaves 0.1-5.0 part, stevioside 0.01-5.0 part, sucrose 1.0-20.0 part, antierythrite 0.99-10.0 part, natural perfume material 0.001-0.15 part, acid 0.001-0.10 part, all the other are pure water.
3. multi-flavor iced tea low in calories according to claim 1 and 2, it is characterized in that: in 100 portions of finished product iced teas, the weight content of each primary raw material is: tealeaves 0.5-4.0 part, stevioside 0.10-3.5 part, sucrose 5.0-15.0 part, antierythrite 1.0-8.5 part, natural perfume material 0.01-0.10 part, acid 0.01-0.05 part, all the other are pure water.
4. according to claim 1,2 or 3 described multi-flavor iced teas low in calories, it is characterized in that: described tealeaves is selected from black tea or green tea.
5. according to claim 1,2 or 3 described multi-flavor iced teas low in calories, it is characterized in that: the main component of described stevioside comprises RA and STV, RA and the STV part by weight in stevioside is RA: STV=(0.1-99.9): (99.9-0.1), the gross weight of RA and STV accounts for the 60-99% of stevioside weight.
6. multi-flavor iced tea low in calories according to claim 5, it is characterized in that: described RA and the STV part by weight in stevioside is RA: STV=(5.00-95.00): (95.00-5.00), the gross weight of described RA and STV accounts for the 70-90% of stevioside weight.
7. according to claim 1,2 or 3 described multi-flavor iced teas low in calories, it is characterized in that: described natural perfume material is selected from orange flavor natural perfume material, strawberry flavor natural perfume material, blue berry flavor natural perfume material, apple flavor natural perfume material, mango flavor natural perfume material, shaddock flavor natural perfume material, "Hami" melon flavor natural perfume material, lemon natural perfume material, grape flavor natural perfume material, peach flavor natural perfume material or flue fruity natural perfume material.
8. according to claim 1,2 or 3 described multi-flavor iced teas low in calories, it is characterized in that: described acid is selected from malic acid, citric acid, ascorbic acid or gluconic acid.
9. according to claim 1,2 or 3 described multi-flavor iced teas low in calories, it is characterized in that: also comprise vitamin component in the described iced tea.
10. multi-flavor iced tea low in calories according to claim 9 is characterized in that, the composition that described vitamin component comprises and the weight content of each composition are: in 100 portions of finished product iced teas, and vitamin C 0.012-0.05 part, Cobastab
10.00004-0.015 part, Cobastab
30.001-0.01 part, vitamin E 0.001-0.01 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010276811 CN101946842A (en) | 2010-09-09 | 2010-09-09 | Low-heat flavourful ice tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010276811 CN101946842A (en) | 2010-09-09 | 2010-09-09 | Low-heat flavourful ice tea |
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| CN101946842A true CN101946842A (en) | 2011-01-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010276811 Pending CN101946842A (en) | 2010-09-09 | 2010-09-09 | Low-heat flavourful ice tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599467A (en) * | 2012-03-29 | 2012-07-25 | 济南汉定生物工程有限公司 | Stevioside taste improver and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608524A (en) * | 2003-10-20 | 2005-04-27 | 田亮 | Production process of glossy ganoderma-green tea beverage |
| CN101375697A (en) * | 2008-09-28 | 2009-03-04 | 赫广才 | Safflower green tea low sugar beverage |
| CN101653233A (en) * | 2009-08-06 | 2010-02-24 | 济南汉定生物工程有限公司 | Stevioside composite |
| CN101773235A (en) * | 2010-03-05 | 2010-07-14 | 济南汉定生物工程有限公司 | Stevioside temper |
-
2010
- 2010-09-09 CN CN 201010276811 patent/CN101946842A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608524A (en) * | 2003-10-20 | 2005-04-27 | 田亮 | Production process of glossy ganoderma-green tea beverage |
| CN101375697A (en) * | 2008-09-28 | 2009-03-04 | 赫广才 | Safflower green tea low sugar beverage |
| CN101653233A (en) * | 2009-08-06 | 2010-02-24 | 济南汉定生物工程有限公司 | Stevioside composite |
| CN101773235A (en) * | 2010-03-05 | 2010-07-14 | 济南汉定生物工程有限公司 | Stevioside temper |
Non-Patent Citations (3)
| Title |
|---|
| 《分析试验室》 20070701 刘超等 高效液相色谱法测定甜叶菊糖中的甜菊苷和莱鲍迪苷A 第294-296页 1-10 第34卷, 第07期 * |
| 《化学通报》 19980630 张杨等 甜叶菊糖的组份分离与味质改进研究进展 第11-16页 1-10 , 第06期 * |
| 《食品科技》 20090920 赵永良等 高效液相色谱法测定甜菊糖甙中莱鲍迪甙A 第23-26页 1-10 第26卷, 第09期 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599467A (en) * | 2012-03-29 | 2012-07-25 | 济南汉定生物工程有限公司 | Stevioside taste improver and preparation method thereof |
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Application publication date: 20110119 |