TH24315U - Bottled grass jelly drink with 50% reduced sugar and xylitol. - Google Patents

Abstract

OCR 19/01/2567 Bottled grass jelly drink with 50% reduced sugar, mixed with xylitol. It consists of water, low-sugar grass jelly, and low-sugar grass jelly hydrogel beads in a ratio of 35 grams to 5 grams. The production process includes the preparation of grass jelly extract in liquid and dry powder forms, making a concentrated grass jelly drink, making grass jelly hydrogel beads, and bottling. The grass jelly is extracted into both liquid and dry powder forms. The dry powder extract is then used... The liquid extract is mixed with granulated sugar, xylitol, and CMC (Carboxymethyl cellulose), a thickening agent, by weighing the ingredients according to the formula to obtain a concentrated grass jelly drink. Next, hydrogel beads are formed by mixing the dried grass jelly extract powder, roasted black sesame powder, granulated sugar, xylitol, and sodium alginate (a gelling agent) with the liquid grass jelly extract and thickening agent. The ingredients are weighed according to the formula and stirred until well combined. The mixture is then slowly dropped drop by drop into a 5.0 to 5.5% by weight calcium chloride solution. The beads are then rinsed in filtered clean water to obtain grass jelly hydrogel beads.

Claims (4)

OCR 20/06/2567 1. Bottled grass jelly drink with 50% reduced sugar and xylitol contains 35 grams of 50% reduced sugar grass jelly drink with xylitol and 5 grams of 50% reduced sugar grass jelly hydrogel beads with xylitol. The 50% reduced sugar grass jelly drink with xylitol contains 92.40% to 92.60% by weight of liquid grass jelly extract, 0.08% to 0.10% by weight of CMC (Carboxymethyl cellulose), 3.65% to 3.75% by weight of granulated sugar, and 3.65% to 3.75% by weight of xylitol. The 50% reduced sugar grass jelly hydrogel beads with xylitol contain 87.00% to 87.50% by weight of liquid grass jelly extract and sodium alginate. Sodium alginate 0.80 to 0.95% by weight, CMC (Carboxymethyl cellulose) 0.08 to 0.10% by weight, roasted black sesame powder 4.30 to 4.45% by weight, dried grass jelly extract powder 0.40 to 0.50% by weight, granulated sugar 3.45 to 3.50% by weight, Xylitol 3.45 to 3.50% by weight. 2. The manufacturing process for the bottled grass jelly drink with 50% reduced sugar and xylitol, as per Patent 1, involves the following steps: Step 1: Preparation of grass jelly extract in liquid and dry powder forms. a. Wash the grass jelly twice with clean water, drain, or squeeze the water out by hand. Dry in an oven at 48-52 degrees Celsius until the moisture content reaches 10-12%. Then, chop it coarsely using a blade-type chopper. Boil the chopped grass jelly in hot water using an electric double boiler at a ratio of grass jelly to water of 1:20 to 1:25 by weight. Extract the mixture for 2 hours at 88-95 degrees Celsius. Then, filter the liquid from the solid using a 48-micron nylon cloth to obtain the liquid grass jelly extract. b. Concentrate the liquid grass jelly extract to 4-5 times its initial concentration. Using a rotary evaporator at a temperature of 48-52 degrees Celsius and a pressure of 60-70 millibars, the concentrated extract was dried into a powder, resulting in a dried powder of grass jelly extract. Step 2: Production of grass jelly drink, which includes the following steps: a. Add table sugar (sucrose), xylitol, and the thickener CMC (Carboxymethyl cellulose) to the liquid grass jelly extract, weighing the ingredients according to the formula shown in Patent 1. b. Blend the drink from step a until homogeneous using an electric mixer for 1-2 minutes before pasteurizing at 85 degrees Celsius for 15 minutes. c. Store at a refrigerator temperature of 8-10 degrees Celsius. Step 3: Production of grass jelly hydrogel beads. The process is as follows: A. Mix the dry powder form of grass jelly extract, roasted black sesame powder, granulated sugar, xylitol, and the gelling agent (sodium alginate) with the liquid form of grass jelly extract. Weigh the ingredients according to the formula shown in Patent 1 and stir until well combined. B. Form the grass jelly hydrogel beads by placing the mixture into a 1 ml syringe and slowly dripping the mixture drop by drop into the gelling solution. C. Rinse the formed grass jelly hydrogel beads in filtered clean water 2-3 times. Step 4: Bottling. The steps are as follows: A. Fill the liquid portion of the concentrated grass jelly drink into clean glass bottles. Then add the grass jelly hydrogel beads to the glass bottles. B. Close the glass bottles and heat them by steaming at 100°C for 20 minutes to kill microorganisms. After the time is up, cool the drink in the glass bottles by immersion. Soak the sterilized bottles in warm water at 60-70 degrees Celsius for 15 minutes. Then let the bottles cool to room temperature before storing them in a refrigerator at 8-10 degrees Celsius. 3. The manufacturing process for bottled grass jelly drink with 50% reduced sugar content and xylitol, as per Patent 2, involves preparing a dried grass jelly extract powder using a freeze-drying machine under low pressure (0.16-0.18 millibars) and temperatures of -60 to -52 degrees Celsius. 4. The manufacturing process for bottled grass jelly drink with 50% reduced sugar and xylitol, as per Patent 2, where the appropriate gelling agent used in the production process of grass jelly hydrogel beads is calcium chloride with a concentration of 5.0 to 5.5 percent by weight.