CN114766564A - Color protection method for beverage - Google Patents
Color protection method for beverage Download PDFInfo
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- CN114766564A CN114766564A CN202210257987.XA CN202210257987A CN114766564A CN 114766564 A CN114766564 A CN 114766564A CN 202210257987 A CN202210257987 A CN 202210257987A CN 114766564 A CN114766564 A CN 114766564A
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- yeast
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
Abstract
The invention relates to a color protection method of a beverage, which comprises the following steps: the method comprises the following steps: preparing a metal yeast solution: weighing metal yeast with the formula ratio, and mixing the metal yeast with water to form suspended metal yeast liquid; step two: preparing green plant extract: adding the green plant with the formula amount into the metal yeast liquid for extraction, and separating to obtain clear green plant extract after the extraction is finished. According to the application, the metal yeast is added in the process of making the green plant beverage, the metal yeast can be used for slowing down the magnesium in chlorophyll molecules to be replaced by hydrogen atoms so as to generate brown pheophytin, the color change reaction of the chlorophyll in the extraction liquid production and storage processes is slowed down, and the color protection effect is achieved.
Description
Technical Field
The invention relates to a color protection method, in particular to a color protection method of a beverage.
Background
Green plants contain chlorophyll and are green, and are widely applied to the preparation of beverages in the field of food processing. Researches find that chlorophyll is one of important factors forming the green plant beverage, exists in the green plant beverage in a suspension state, and has a large influence on the color of the green plant beverage. Chlorophyll is unstable in property, and can generate a reaction that magnesium atoms are replaced by atoms such as hydrogen under the conditions of heating, illumination or weak acidity, so that the generated brown pheophytin can cause adverse effects on green plant beverages. Particularly, the content of chlorophyll in green tea is relatively high, the green tea is changed into tea soup after being extracted, and the tea soup is processed into a green tea beverage through high-temperature treatment procedures such as UHT high-temperature sterilization, hot canning and the like, and the green tea beverage is influenced by environmental factors such as temperature, illumination and oxygen permeation of a bottle body in the shelf life storage process, so that the damage of the chlorophyll is easy to occur after the green tea beverage is placed for several months or even one year, thereby the appearance color of the green tea beverage is deepened, the sense is influenced, and the commercial value is damaged.
Therefore, how to maintain the stability of chlorophyll in the processing process of the green plant beverage is one of measures for regulating and controlling the color of the green plant beverage. Finding a color fixative or a method which can keep the original color of the green plant soup and does not damage the quality of the green plant is always the direction of efforts of tea beverage workers.
Disclosure of Invention
In order to overcome the defects, the invention provides a color protection method of the beverage, which adds metal yeast in the preparation process of the beverage to play a role in protecting the color of the green plant beverage and simultaneously avoid causing any harm to human bodies.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a method of color-protecting a beverage, comprising the steps of:
the method comprises the following steps: preparing a metal yeast solution: weighing metal yeast with the formula ratio, and mixing the metal yeast with water to form suspended metal yeast liquid;
step two: preparing green plant extract: adding the green plants with the formula amount into the metal yeast liquid for extraction, and separating after the extraction is finished to obtain clear green plant extract.
Preferably, the metal yeast includes at least one of iron yeast, zinc yeast and aluminum yeast.
Preferably, the metal yeast is zinc yeast.
Preferably, the green plant comprises at least one of green tea, barley leaves, matcha, kelp and spinach.
Preferably, the green plant is green tea.
Preferably, in the step one, the metal content in the metal yeast liquid is 1-1000ppm, and the water is RO water.
Preferably, in the second step, 1-100g of the green plant is added into each liter of the metal yeast liquid, the extraction temperature of the metal yeast liquid is 10-90 ℃ during extraction, the extraction time is 1-100min, after the extraction is finished, solid-liquid separation is firstly finished, and then the liquid is filtered and centrifuged to obtain clear green plant extract.
Preferably, in the second step, 10-60g of the green plants are added into each liter of the metal yeast liquid, and the extraction temperature of the metal yeast liquid is 40-80 ℃ and the extraction time is 2-30min during extraction.
Preferably, the method further comprises the following steps: preparing the beverage: weighing the green plant extract according to the formula amount, sequentially adding the water, the antioxidant and the acidity regulator according to the formula amount into the green plant extract, stirring and dissolving the mixture uniformly, then filtering, centrifuging, sterilizing at high temperature, cooling to obtain a green plant beverage, and finally filling the beverage into a packaging bottle in an aseptic manner.
Preferably, in the third step, the temperature of high-temperature sterilization is 130-142 ℃, the sterilization time is 10-45 s, and in the cooling treatment: and cooling to 25-30 ℃, wherein the antioxidant is ascorbic acid, and the gap of the filled packaging bottle is filled with nitrogen.
The beneficial effects of the invention are:
1) according to the application, the metal yeast is added in the process of making the green plant beverage, so that the metal yeast can be used for slowing down the generation of brown pheophytin by replacing magnesium in chlorophyll molecules with hydrogen atoms, and the color change reaction of the chlorophyll in the production process of extract liquor is prevented, so that the color protection effect is realized, the color of the beverage is improved, the beverage is closer to the beverage which is brewed at present, and the appetite is increased; meanwhile, the metal yeast can delay the darkening of the color of the green plant beverage in the shelf life and prolong the storage life of the beverage;
2) in terms of health, metal yeast such as zinc yeast is nutritional yeast such as biological zinc-rich yeast obtained by adding zinc element in the process of culturing yeast, taking yeast as a nutritional carrier and performing autonomous absorption and transformation on zinc by the yeast in the process of culturing, so that the metal yeast exists in a life-combined state like metal in daily food, toxic and side effects of chemical metal are eliminated, necessary trace metal elements can be supplemented to human body, and the yeast is rich in nutrition.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
A method of color protection of a beverage comprising the steps of:
the method comprises the following steps: preparing a metal yeast solution: weighing metal yeast with the formula ratio, and mixing the metal yeast with water to form suspended metal yeast liquid;
step two: preparing green plant extract: adding the green plant with the formula amount into the metal yeast liquid for extraction, and separating to obtain clear green plant extract after the extraction is finished. In order to solve the problem of color change of green plant beverages, researches show that ZnCl is used as a main raw material2The yellow-green color of the beverage can be better protected when the zinc ion is added into the beverage, the color and luster can be prevented from deepening because the zinc ion can replace the active center Mg of chlorophyll, but the safety performance of the beverage can not be guaranteed when the metal ion is directly added into the beverage. In the application, the metal yeast is added in the process of making the green plant beverage, so that the metal yeast can slow down the replacement of magnesium in chlorophyll molecules by hydrogen atoms to generate brown pheophytin, and slow down the color change reaction of the chlorophyll in the production and storage processes of extract liquor, thereby playing a role in color protection, improving the color of the beverage, being closer to the beverage which is brewed at present and increasing the appetite; meanwhile, in terms of health, the metal yeast exists in a life-combined state like the metal in daily food, so that the toxic and side effects of chemical metal are eliminated, and the metal yeast can supplement the requirements of human bodiesThe trace metal elements of the yeast are also rich in nutrition.
The metal yeast comprises at least one of iron yeast, zinc yeast and aluminum yeast, and preferably, the metal yeast is zinc yeast. Zinc yeast is the most studied and most well known metal yeast product, and is a biological zinc-rich nutritional yeast obtained by using yeast as a nutritional carrier and performing autonomous absorption and transformation on zinc during the cultivation process of the yeast. The zinc yeast exists in a life-combining state like zinc in daily food, so that the toxic and side effects of chemical zinc are eliminated, and the zinc yeast has the advantage of rich nutrition of yeast. Is a better choice than the common mineral form, providing higher bioavailability.
The green plant comprises at least one of green tea, barley leaves, green tea, kelp and spinach. Preferably, the green plant is green tea.
In the first step, the content of the metal in the metal yeast liquid is 1-1000ppm, and the water is RO water. Preferably, the metal content is 3-500ppm, more preferably, the metal content is 5-300ppm, the minimum concentration of metal yeast is 1ppm, the metal yeast reaching the minimum concentration can prevent the chlorophyll from discoloring in the preparation process, the content of the metal yeast influences the extraction time of green plants, generally speaking, the higher the content of the metal yeast, the shorter the extraction time is needed, but the metal yeast can also play a role of color protection, and can also play a role of nutritional ingredients, so as to integrate the trace demand of human bodies on metals, the metal content in the metal yeast liquid cannot easily exceed 1000ppm, preferably does not exceed 300ppm, and the metal content in the metal yeast liquid is maintained at 5-300ppm, namely, the color protection effect can be achieved, and excessive waste cannot be caused.
In the second step, 1-100g of the green plant is added into each liter of the metal yeast liquid, during extraction, the extraction temperature of the metal yeast liquid is 10-90 ℃, the extraction time is 1-100min, after extraction is completed, solid-liquid separation is firstly completed, and then the liquid is filtered and centrifuged to obtain clear green plant extract.
In the second step, 10-60g of the green plant is added into each liter of the metal yeast liquid, the extraction temperature of the metal yeast liquid is 40-80 ℃ during extraction, and the extraction time is 2-30 min. The temperature of extraction is determined by the type of green plant, and the extraction time is related to the type of green plant, the extraction temperature, the content of metal yeast and the type of metal yeast.
The color protection method also comprises the following steps: preparation of the beverage: weighing the green plant extract liquor according to the formula amount, sequentially adding the water, the antioxidant and the acidity regulator according to the formula amount into the green plant extract liquor, stirring and dissolving the mixture evenly, then filtering, centrifuging, sterilizing at high temperature, cooling to obtain the green plant beverage, and finally filling the beverage into a packaging bottle in an aseptic manner.
In the third step, the temperature of high-temperature sterilization is 130-142 ℃, the sterilization time is 10-45 s, and in the cooling treatment: and cooling to 25-30 ℃, wherein the antioxidant is ascorbic acid, and the gap of the filled packaging bottle is filled with nitrogen. The antioxidant such as ascorbic acid is utilized to ensure that the color protection effect of the beverage is better, and the deoxidation treatment of the water for the beverage and the filling of nitrogen in the packaging bottle can play an auxiliary role in the color protection effect of the beverage; besides the addition of the metal yeast, the beverage bottle color protection agent also adds the antioxidant, performs deoxidation treatment on the beverage with water, and fills nitrogen into the gap at the top of the beverage bottle, thereby further improving the color protection effect of the green plant beverage.
Example 1:
the method comprises the following steps: preparing zinc yeast liquid: adding 0.4 g of zinc yeast powder with the concentration of 10 wt% into 2L of RO water, stirring to form zinc yeast liquid, wherein the yeast liquid contains 20ppm of zinc, and heating the yeast liquid to 70 ℃;
step two: preparation of green tea extract: adding 40 g of tea leaves into the yeast liquid, maintaining the constant temperature and soaking for 5 minutes; performing solid-liquid separation, filtering, and centrifuging to obtain clear tea extractive solution with Brix of 0.5;
step three: preparation of tea beverage: weighing 300g of tea extract, sequentially adding 1200g of water, 0.2g of ascorbic acid and 0.2g of acidity regulator, stirring and dissolving uniformly, then filtering, centrifuging, sterilizing at high temperature, cooling to obtain a tea beverage, sterilizing at the high temperature of 140 ℃ for 10s, and finally filling the beverage into a packaging bottle in an aseptic manner.
Example 2:
the method comprises the following steps: preparing zinc yeast liquid: adding 0.2g of zinc yeast powder with the concentration of 10 wt% into 2L of RO water, stirring to form zinc yeast liquid, wherein the yeast liquid contains 10ppm of zinc, and heating the yeast liquid to 70 ℃;
step two: preparation of green tea extract: adding 40 g of tea leaves into the yeast liquid, maintaining the constant temperature and soaking for 5 minutes; carrying out solid-liquid separation, and filtering and centrifuging to obtain clear tea extract;
step three: preparation of tea beverage: weighing 300g of tea extract, sequentially adding 1200g of water, 0.2g of ascorbic acid and 0.2g of acidity regulator, stirring and dissolving uniformly, then filtering, centrifuging, sterilizing at high temperature, cooling to obtain a tea beverage, sterilizing at the high temperature of 140 ℃ for 10s, and finally filling the beverage into a packaging bottle in an aseptic manner.
Example 3:
the method comprises the following steps: preparing zinc yeast liquid: adding 1.2 g of zinc yeast powder with the concentration of 10 wt% into 2L of RO water, stirring to form zinc yeast liquid, wherein the yeast liquid contains 60ppm of zinc, and heating the yeast liquid to 70 ℃;
step two: preparation of green tea extract: adding 40 g of tea leaves into the yeast liquid, maintaining the constant temperature and soaking for 5 minutes; carrying out solid-liquid separation, and filtering and centrifuging to obtain clear tea extract;
step three: preparation of tea beverage: weighing 300g of tea extract, sequentially adding 1200g of water, 0.2g of ascorbic acid and 0.2g of acidity regulator, stirring and dissolving uniformly, then filtering, centrifuging, sterilizing at high temperature, cooling to obtain a tea beverage, sterilizing at the high temperature of 140 ℃ for 10s, and finally filling the beverage into a packaging bottle in an aseptic manner.
Example 4:
the method comprises the following steps: preparing zinc yeast liquid: adding 0.4 g of zinc yeast powder with the concentration of 10 wt% into 2L of RO water, stirring to form zinc yeast liquid, wherein the yeast liquid contains 20ppm of zinc, and heating the yeast liquid to 70 ℃;
step two: preparing a green tea extract: adding 100g of tea leaves into the yeast liquid, maintaining the constant temperature and soaking for 10 minutes; carrying out solid-liquid separation, and filtering and centrifuging to obtain clear tea extract;
step three: preparation of tea beverage: weighing 300g of tea extract, sequentially adding 1200g of water, 0.2g of ascorbic acid and 0.2g of acidity regulator, stirring and dissolving uniformly, then filtering, centrifuging, sterilizing at high temperature, cooling to obtain a tea beverage, sterilizing at the high temperature of 140 ℃ for 10s, and finally filling the beverage into a packaging bottle in an aseptic manner.
Comparative example 1:
the method comprises the following steps: preparing a green tea extract: adding 40 g of tea leaves into 2LRO water, maintaining the constant temperature and soaking for 5 minutes; carrying out solid-liquid separation, and filtering and centrifuging to obtain clear tea extract;
step two: preparation of tea beverage: weighing 300g of tea extract, sequentially adding 1200g of water, 0.2g of ascorbic acid and 0.2g of acidity regulator, stirring and dissolving uniformly, then filtering, centrifuging, sterilizing at high temperature, cooling to obtain a tea beverage, sterilizing at the high temperature of 140 ℃ for 10s, and finally filling the beverage into a packaging bottle in an aseptic manner.
Comparative example 2:
the method comprises the following steps: preparation of green tea extract: adding 40 g of tea leaves into 2LRO water, maintaining the constant temperature and soaking for 5 minutes; carrying out solid-liquid separation, and filtering and centrifuging to obtain clear tea extract;
step two: preparation of tea beverage: weighing 300g of tea extract, sequentially adding 1200g of water and 0.2g of acidity regulator, stirring and dissolving uniformly, filtering, centrifuging, sterilizing at high temperature, cooling to obtain tea beverage, sterilizing at 140 deg.C for 10s, and aseptically packaging into packaging bottles.
Testing of Lab value:
the Lab values of the examples and comparative examples were measured using a color difference instrument and the HunterLab colorimeter UltraScan PRO obtained accurate L, a, b values under D65 illuminant conditions. The Lab color model is composed of three elements of illumination (L) and a and b related to colors. L represents illuminance (luminance), which corresponds to brightness, a represents a range from magenta to green, and b represents a range from yellow to blue. The value range of L is from 0 to 100, and when L is 50, the L is equivalent to 50% of black; the value ranges of a and b are from +127 to-128, wherein the +127a is magenta, and the color gradually changes to green when the value is transited to-128 a; in the same principle, +127b is yellow and-128 b is blue. All colors are composed of these three values that change interactively.
The test results are shown in tables 1-4, wherein Table 1 shows the Lab values of examples 1-4 and comparative examples 1-2 as prepared, Table 2 shows the changes of L values in shelf life of examples 1 and comparative examples 1, 2, Table 3 shows the changes of a values in shelf life of examples 1 and comparative examples 1, 2, and Table 4 shows the changes of b values in shelf life of examples 1 and comparative examples 1, 2,
table 1:
| sample(s) | Value of L | a value | b value |
| Example 1 | 95.11 | 0.75 | 22.37 |
| Example 2 | 95.10 | 0.78 | 22.53 |
| Example 3 | 95.34 | 0.73 | 22.23 |
| Example 4 | 94.18 | 0.96 | 23.89 |
| Comparative example 1 | 94.94 | 0.81 | 23.69 |
| Comparative example 2 | 94.86 | 0.96 | 24.34 |
Table 2:
| value of L | Example 1 | Comparative example 1 | Comparative example 2 |
| For 0 month | 95.11 | 94.94 | 94.86 |
| 1 month | 94.89 | 94.31 | 94.25 |
| 2 months old | 94.49 | 94.13 | 94.01 |
| 3 months old | 93.96 | 93.24 | 93.14 |
| 4 months old | 92.83 | 91.93 | 90.96 |
| For 5 months | 91.82 | 90.89 | 90.12 |
| 6 months old | 90.69 | 89.47 | 89.12 |
| 7 months old | 90.56 | 88.68 | 88.34 |
| 8 months old | 89.57 | 87.86 | 86.57 |
| 9 months old | 89.68 | 86.26 | 84.35 |
| For 10 months | 88.98 | 85.71 | 83.47 |
| 11 months old | 87.28 | 84.86 | 82.1 |
| 12 months old | 86.26 | 83.2 | 81.2 |
Table 3:
| a value | Example 1 | Comparative example 1 | Comparative example 2 |
| For 0 month | 0.75 | 0.81 | 0.96 |
| 1 month | 1.05 | 1.29 | 1.71 |
| 2 months old | 1.17 | 1.82 | 2.12 |
| 3 months old | 2.47 | 3.07 | 3.62 |
| 4 months old | 3.54 | 4.24 | 4.29 |
| For 5 months | 4.89 | 5.25 | 5.69 |
| 6 months old | 5.62 | 6.16 | 6.87 |
| 7 months old | 7.03 | 7.98 | 8.67 |
| 8 months old | 8.06 | 9.24 | 9.33 |
| 9 months old | 9.11 | 11.46 | 13.04 |
| For 10 months | 11.49 | 13.97 | 13.98 |
| 11 months old | 11.96 | 14.55 | 14.86 |
| 12 months old | 12.17 | 16.3 | 16.85 |
Table 4:
| b value | Example 1 | Comparative example 1 | Comparative example 2 |
| For 0 month | 22.37 | 23.69 | 24.34 |
| 1 month | 23.06 | 24.25 | 26.57 |
| 2 months old | 23.57 | 25.84 | 26.11 |
| 3 months old | 24.35 | 29.35 | 30.51 |
| 4 months old | 25.12 | 31.91 | 32.63 |
| For 5 months | 26.74 | 31.77 | 33.67 |
| 6 months old | 27.02 | 34.44 | 36.68 |
| 7 months old | 29.34 | 38.87 | 41.66 |
| 8 months old | 31.08 | 42.45 | 43.01 |
| 9 months old | 39.46 | 45.19 | 51.75 |
| For 10 months | 42.64 | 51.89 | 53.72 |
| 11 months old | 45.97 | 55.84 | 56.55 |
| 12 months old | 47.62 | 57.94 | 59.62 |
Wherein the L value represents the brightness of the tea soup, and the higher the value is, the brighter the tea soup is; the value a represents red and green, the value + a represents red, and the larger the value is, the darker the red is; the b value represents yellow-blue, and + b represents a yellowish color, the larger the value, the darker the yellow color. Comparative example 1, in which no zinc yeast was added, comparative example 2 was a blank, and neither zinc yeast nor ascorbic acid was added, and the results in table 1 are: the beverages obtained in examples 1 to 4 are brighter and lighter than the beverages obtained in comparative examples 1 and 2, and the beverage obtained in comparative example 1 is brighter than the beverage obtained in comparative example 2, so that the zinc yeast is added to prevent the color change reaction of chlorophyll in the production process of the extract liquid, so that the beverage has a very good color protection effect, and the ascorbic acid has a certain color protection effect but is not obvious in the processing process; the results of tables 2-4 are: in the process of placing, the color change of the example 1 is obviously weaker than that of the comparative example 1 and the comparative example 2, and the color change effect of the comparative example 1 is slightly weaker than that of the comparative example 2, so after the zinc yeast is added, the color protection effect is obvious after the product is placed for 12 months at normal temperature in shelf life, and the color protection effect is not obvious only by adding the ascorbic acid.
It should be noted that various changes and modifications can be made by those skilled in the art without departing from the spirit of the invention, and these changes and modifications are all within the scope of the invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A method for protecting color of beverage, which is characterized in that: the method comprises the following steps:
the method comprises the following steps: preparing a metal yeast solution: weighing metal yeast with the formula ratio, and mixing the metal yeast with water to form suspended metal yeast liquid;
step two: preparing green plant extract: adding the green plants with the formula amount into the metal yeast liquid for extraction, and separating after the extraction is finished to obtain clear green plant extract.
2. The method for protecting color of beverage according to claim 1, wherein: the metal yeast comprises at least one of iron yeast, zinc yeast and aluminum yeast.
3. The method for protecting color of beverage according to claim 2, wherein: the metal yeast is zinc yeast.
4. The method for protecting color of a beverage according to claim 1, wherein: the green plant comprises at least one of green tea, barley young leaf, green tea, kelp and spinach.
5. The method for protecting color of beverage according to claim 4, wherein: the green plant is green tea.
6. The method for protecting color of beverage according to claim 1, wherein: in the first step, the metal content in the metal yeast liquid is 1-1000ppm, and the water is RO water.
7. The method for protecting color of beverage according to claim 1, wherein: in the second step, 1-100g of the green plant is added into each liter of the metal yeast liquid, during extraction, the extraction temperature of the metal yeast liquid is 10-90 ℃, the extraction time is 1-100min, after extraction is completed, solid-liquid separation is firstly completed, and then the liquid is filtered and centrifuged to obtain clear green plant extract.
8. The method for protecting color of beverage according to claim 7, wherein: in the second step, 10-60g of the green plant is added into each liter of the metal yeast liquid, and during extraction, the extraction temperature of the metal yeast liquid is 40-80 ℃, and the extraction time is 2-30 min.
9. The method for protecting color of a beverage according to claim 1, wherein: the method also comprises the third step: preparing the beverage: weighing the green plant extract liquor according to the formula amount, sequentially adding the water, the antioxidant and the acidity regulator according to the formula amount into the green plant extract liquor, stirring and dissolving the mixture evenly, then filtering, centrifuging, sterilizing at high temperature, cooling to obtain the green plant beverage, and finally filling the beverage into a packaging bottle in an aseptic manner.
10. The method of color protecting a beverage according to claim 9, wherein: in the third step, the temperature of high-temperature sterilization is 130-142 ℃, the sterilization time is 10-45 s, and in the cooling treatment: and cooling to 25-30 ℃, wherein the antioxidant is ascorbic acid, and the gap of the filled packaging bottle is filled with nitrogen.
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03108444A (en) * | 1989-09-21 | 1991-05-08 | Mikio Shimura | Production of green tea leaf extract solution |
| JP2004201639A (en) * | 2002-12-26 | 2004-07-22 | Ina Food Ind Co Ltd | Chlorophyll-containing food |
| CN1615680A (en) * | 2003-11-13 | 2005-05-18 | 株式会社佐藤运送 | Method for restoring plant green or preserving plant green |
| US20060240167A1 (en) * | 2003-06-16 | 2006-10-26 | Kenzo Takahashi | Ultrafine ground tea dispersion and food or beverage containing the same |
| JP2008220226A (en) * | 2007-03-10 | 2008-09-25 | Sato Unso:Kk | Method for producing powder tea |
| JP2019013253A (en) * | 2018-11-01 | 2019-01-31 | 株式会社 伊藤園 | Green color beverage and manufacturing method therefor |
| WO2020027283A1 (en) * | 2018-08-03 | 2020-02-06 | サントリーホールディングス株式会社 | Method for producing plant extract that contains chlorophyll |
-
2022
- 2022-03-16 CN CN202210257987.XA patent/CN114766564A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03108444A (en) * | 1989-09-21 | 1991-05-08 | Mikio Shimura | Production of green tea leaf extract solution |
| JP2004201639A (en) * | 2002-12-26 | 2004-07-22 | Ina Food Ind Co Ltd | Chlorophyll-containing food |
| US20060240167A1 (en) * | 2003-06-16 | 2006-10-26 | Kenzo Takahashi | Ultrafine ground tea dispersion and food or beverage containing the same |
| CN1615680A (en) * | 2003-11-13 | 2005-05-18 | 株式会社佐藤运送 | Method for restoring plant green or preserving plant green |
| JP2008220226A (en) * | 2007-03-10 | 2008-09-25 | Sato Unso:Kk | Method for producing powder tea |
| WO2020027283A1 (en) * | 2018-08-03 | 2020-02-06 | サントリーホールディングス株式会社 | Method for producing plant extract that contains chlorophyll |
| JP2019013253A (en) * | 2018-11-01 | 2019-01-31 | 株式会社 伊藤園 | Green color beverage and manufacturing method therefor |
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