TH24320U - Bottled grass jelly drink, low sugar formula. - Google Patents

Abstract

OCR 17/01/2024 The product is a low-sugar bottled grass jelly drink. It 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 liquid and dry powder extracts. Table sugar (sucrose) and CMC (Carboxymethyl cellulose), a thickening agent, are added to the liquid extract according to the formula to obtain a concentrated grass jelly drink. Finally, the mixture is formed into beads. Hydrogel beads are made by mixing dried grass jelly extract, roasted black sesame powder, granulated sugar, 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 well combined. The mixture is then gradually dropped 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 17/01/2567 1. Bottled low-sugar grass jelly drink product consists of 35 grams of low-sugar grass jelly liquid and 5 grams of low-sugar grass jelly hydrogel beads. The low-sugar grass jelly liquid contains 92.40 to 92.60% by weight of liquid grass jelly extract, 0.08 to 0.10% by weight of CMC (Carboxymethyl cellulose), and 7.30 to 7.50% by weight of sugar. The low-sugar grass jelly hydrogel beads contain 87.00 to 87.50% by weight of liquid grass jelly extract, 0.80 to 0.95% by weight of sodium alginate, 0.08 to 0.10% by weight of CMC (Carboxymethyl cellulose), and 4.30 to 4.45% by weight of roasted black sesame powder. Dried grass jelly extract powder, 0.40% to 0.50% by weight; granulated sugar, 6.90% to 7.00% by weight. 2. The manufacturing process for the low-sugar bottled grass jelly drink product, 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 it, or squeezing the water out by hand. Drying it at 48-52 degrees Celsius until the moisture content reaches 10-12 percent. Then, coarsely chopping it 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 dry powder form of grass jelly extract. Step 2: Production of low-sugar grass jelly drink. This involves the following steps: a. Add the sweetener, namely table sugar (sucrose), and the 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: 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, sweetener (sugar), and 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 process for producing bottled, low-sugar grass jelly beverage as per claim 2, which involves preparing a dried powder extract of grass jelly using a freeze-drying machine under low pressure of 0.16-0.18 millibars and a temperature of -60 to -52 degrees Celsius. 4. Manufacturing process for the low-sugar bottled grass jelly beverage product under 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.