TH24317U - Bottled grass jelly drink product with sucralose formula. - Google Patents

Abstract

OCR 19/01/2567 The bottled grass jelly drink product, formulated with sucralose, consists of a low-sugar grass jelly drink mixed with low-sugar grass jelly hydrogel beads in a ratio of 35 grams to 5 grams. The production process includes the preparation of liquid and dry powder grass jelly extracts, the making of concentrated grass jelly drink, the making of grass jelly hydrogel beads, and bottling. The grass jelly is extracted to obtain both liquid and dry powder extracts. Sucralose and CMC (Carboxymethyl cellulose), a thickening agent, are added to the liquid extract according to the formula to obtain the concentrated grass jelly drink. Next, hydrogel beads are formed by mixing dried grass jelly extract powder, roasted black sesame powder, sucralose, and sodium alginate (a gelling agent) with liquid grass jelly extract and a thickening agent. The ingredients are weighed according to the formula and stirred until thoroughly mixed. 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 clean, filtered water to obtain grass jelly hydrogel beads.

Claims (4)

OCR 19/01/2567 1. Bottled grass jelly drink product with sucralose formula contains 35 grams of sucralose-based grass jelly liquid and 5 grams of sucralose-based grass jelly hydrogel beads. The sucralose-based grass jelly liquid contains 99.86% to 99.89% by weight of liquid grass jelly extract, 0.09% to 0.11% by weight of CMC (Carboxymethyl cellulose), and 0.02% to 0.03% by weight of sucralose. The sucralose-based grass jelly hydrogel beads contain 93.57% to 94.00% by weight of liquid grass jelly extract, 0.85% to 1.00% by weight of sodium alginate, and 0.08% to 0.10% by weight of CMC (Carboxymethyl cellulose). Roasted black sesame powder 4.60% to 4.80% by weight, dried grass jelly extract powder 0.42% to 0.50% by weight, sucralose 0.02% to 0.03% by weight. 2. The manufacturing process for the bottled grass jelly drink product formulated with sucralose, as per claim 1, consists of the following steps: Step 1: Preparation of grass jelly extract in liquid and dry powder forms. This involves the following steps: a. Washing the grass jelly twice with clean water, draining, or squeezing the water out by hand. Drying the grass jelly at 48-52 degrees Celsius until the moisture content reaches 10-12 percent. Then, coarsely chopping the grass jelly using a blade-type chopper. The chopped grass jelly is then boiled in hot water using an electric double boiler at a ratio of grass jelly to water of 1:20 to 1:25 by weight. Extraction is done for 2 hours at 88-95 degrees Celsius. The liquid is then separated from the solid by filtering through a 48-micron nylon cloth, yielding the liquid grass jelly extract. b. Concentrating 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: Grass Jelly Drink Production Process. This involves the following steps: a. Add sucralose and a thickener, namely 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: Grass Jelly Hydrogel Bead Production Process. The process is as follows: A. Mix the dry powder form of grass jelly extract, roasted black sesame powder, sucralose, 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 mixed. 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 sucralose, as per claim 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 beverage formulated with sucralose, as per claim 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.