Solid Beverage Containing Barley Leaves And Preparation Method Thereof

Abstract

The present invention provides a solid beverage containing barley leaves, comprising the following components: 15-60 wt. % of a barley leaf micro-powder, 10-50 wt. % of xylitol granules, 5-20 wt. % of a matcha powder, 1-10 wt. % of inulin, 0.5-4.0 wt. % of a konjac powder, 0.2-3.0 wt. % of silicon dioxide, and 0.1-3.0 wt. % of sucralose. The present invention also relates to a method for preparing the solid beverage, comprising the following steps: mixing a barley leaf micro-powder, inulin, a konjac powder and matcha powder, and then performing wet granulation on same to obtain granulated powders; passing the granulated powders through a 20-mesh sieve after drying same to obtain whole granules; and uniformly mixing the whole granules with xylitol granules, sucralose and silicon dioxide, and then sub-packaging same, so as to obtain the solid beverage. The solid beverage is easy and fast to dissolve, does not separate, and tastes refined and smooth.

Claims

1. A solid beverage containing barley leaves, the solid beverage comprising the following components: 15-60 wt. % of barley leaf micro-powders, 10-50 wt. % of xylitol granules, 5-20 wt. % of matcha powders, 1-10 wt. % of inulin, 0.5-4.0 wt. % of konjac powders, 0.2-3.0 wt. % of silicon dioxide, and 0.1-3.0 wt. % of sucralose.

2. The solid beverage of claim 1, wherein the particle size of the barley leaf micro-powders is 15-50 microns.

3. A method of preparing for a solid beverage containing barley leaves, comprising the following steps: a) mixing a barley leaf micro-powder, inulin, konjac powder and matcha powder and then wet granulating to obtain granulated powders; b) drying the granulated powders of step a) and passing through a 20-mesh sieve to obtain a whole granule; and c) uniformly mixing the whole granule of step b) with xylitol particles, sucralose and silicon dioxide, and then packaging them to obtain a solid beverage.

4. The method of claim 3, wherein adding a binder and a wetting agent during the wet granulating of step a).

5. The method of claim 4, wherein the binder is one or more of konjac powder, methyl cellulose, sodium carboxymethyl cellulose, low-substituted hydroxypropyl cellulose, hydroxypropyl methyl cellulose, polyvinylpyrrolidone.

6. The method of claim 4, wherein a concentration of the binder is 1-15 wt. %.

7. The method of claim 4, wherein the wetting agent is an aqueous ethanol.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0024] Hereinafter, the present invention will be further described with reference to the embodiments. The embodiments of the present invention are only used to illustrate the technical solutions of the present invention, and do not limit the present invention.

Example 1

[0025] A solid beverage containing barley leaf particles, the solid beverage comprising the following components:

TABLE-US-00001 Barley leaf micro-powders: 60%  Xylitol: 10%  Matcha powders: 15%  Inulin: 5% Konjac powders: 4% Silicon dioxide: 3% Sucralose: 3% Total amount: 100% (the ingredients: 3.0 kg).

[0026] Process of Preparation: Uniformly mix barley leaf micro-powders (the particle size: 15 microns), matcha powders (commercially available particle size: 80-250 microns), inulin (commercially available particle size: 70-420 microns) and part of konjac powders (0.07 kg, commercially available the particle size: less than 125 microns) together. In addition, dissolve 0.05 kg of konjac powders in 500g of 75% ethanol as a binder solution for wet granulation. After wet granulation, dry, and then sieve through a 20-mesh sieve; food grade) to obtain a whole grain. And then uniformly mix the whole grain with silicon dioxide (commercially available food grade) and sucralose (commercially available food grade), to obtain a solid beverage after sub-packaging. The entire operation is operated in a Class D clean area.

[0027] The solid beverage obtained by the present invention has good brewing properties, no agglomeration, no sticking to the wall, no rapid layering, very fine and smooth mouthfeel, no adverse afterfeeling, has natural fragrance and good experience. The brewing performance and taste evaluation of this solid beverage are shown in Table 1.

Example 2

[0028] A solid beverage containing barley leaf particles, the solid beverage comprising the following components:

TABLE-US-00002 Barley leaf micro-powders:  15% Xylitol:  50% Matcha powders:  20% Inulin:  10% Konjac powders: 1.9% Silicon dioxide: 1.5% Sucralose: 1.5% sodium carboxy methyl cellulose 0.1% Total amount: 100% (the ingredients: 3.0 kg).

[0029] Process of Preparation: Uniformly mix barley leaf powders (the particle size: 50 microns), matcha powder (commercially available particle size: 80-250 microns), inulin (commercially available particle size: 70-420 microns), konjac powder (commercially available particle size: less than 125 Micron) together. In addition, dissolve 0.03 kg sodium carboxymethyl cellulose in 3000g 75% ethanol as a binder solution for wet granulation. After wet granulation, dry, and then sieve through a 20-mesh sieve; food grade) to obtain a whole grain. And then uniformly mix the whole grain with granular xylitol (commercially available food grade), silicon dioxide (commercially available food grade), and sucralose (commercially available food grade) to obtain a solid beverage after sub-packaging. The entire operation is operated in a Class D clean area.

[0030] The solid beverage obtained by the present invention has good brewing properties, no agglomeration, no sticking to the wall, no rapid layering, full on the palate, no adverse afterfeeling, has natural fragrance and good experience. The brewing performance and taste evaluation of this solid beverage are shown in Table 1.

Example 3

[0031] A solid beverage containing barley leaf particles, the solid beverage comprising the following components:

TABLE-US-00003 Barley leaf micro-powders: 45%  Xylitol: 38%  Matcha powders: 5% Inulin: 1% Konjac powders: 4% Silicon dioxide: 3% Sucralose: 3% Polyvinylpyrrolidone(PVP) 1% Total amount: 100% (the ingredients: 5.0 kg).

[0032] Process of Preparation: Uniformly mix barley leaf powders (the particle size:

[0033] 25 microns), matcha powders (commercially available particle size: 80-250 microns), inulin (commercially available particle size: 70-420 microns), and konjac powders (commercially available particle size: less than 125 Micron) together. In addition, dissolve 0.5 kg polyvinylpyrrolidone (PVP) in 2800 g 75% ethanol as a binder solution for wet granulation. After wet granulation, dry, and then sieve through a 20-mesh sieve; food grade) to obtain a whole grain. And then uniformly mix the whole grain with granular xylitol (commercially available food grade), silicon dioxide (commercially available food grade), and sucralose (commercially available food grade) to obtain a solid beverage after sub-packaging. The entire operation is operated in a Class D clean area.

[0034] The solid beverage obtained by the present invention has good brewing properties, no agglomeration, no sticking to the wall, no rapid layering, full on the palate, no adverse afterfeeling, has natural fragrance and good experience. The brewing performance and taste evaluation of this solid beverage are shown in Table 1.

Example 4

[0035] A solid beverage containing barley leaf particles, the solid beverage comprising the following components:

TABLE-US-00004 Barley leaf micro-powders:  40% Xylitol:  35% Matcha powders:  14% Inulin: 9.2% Konjac powders: 0.5% Silicon dioxide: 0.2% Sucralose: 0.1% Methyl cellulose   1% Total amount: 100% (the ingredients: 5.0 kg).

[0036] Process of Preparation: Uniformly mix barley leaf powders (particle size: 35 microns), matcha powders (commercially available particle size: 80-250 microns), inulin (commercially available particle size: 70-420 microns), konjac powders (commercially available particle size: less than 125 Micron) together. In addition, dissolve 0.5 kg methyl cellulose in 3300g 70% ethanol as a binder solution for wet granulation. After wet granulation, dry and then sieve through a 20-mesh sieve; food grade) to obtain a whole grain. And then uniformly mix the whole grain with granular xylitol (commercially available food grade)), silicon dioxide (commercially available food grade), and sucralose (commercially available food grade) to obtain a solid beverage after sub-packaging. The entire operation is operated in a Class D clean area.

[0037] The solid beverage obtained by the present invention has good brewing properties, no agglomeration, no sticking to the wall, no rapid layering, full on the palate, no adverse afterfeeling, has natural fragrance and good experience. The brewing performance and taste evaluation of this solid beverage are shown in Table 1.

Example 5

[0038] A solid beverage containing barley leaf particles, the solid beverage comprising the following components:

TABLE-US-00005 Barley leaf micro-powders:  32% Xylitol:  35% Matcha powders: 18.7%  Inulin: 7.5% Konjac powders: 3.6% Silicon dioxide: 1.2% Sucralose: 1.0% Hydroxypropyl methyl cellulose 1.0% Total amount: 100% (the ingredients: 3.0 kg).

[0039] Process of Preparation: Uniformly mix barley leaf powders (the particle size: 45 microns), matcha powders (commercially available particle size: 80-250 microns), inulin (commercially available particle size: 70-420 microns), konjac powders (commercially available particle size: less than 125 Micron) together. In addition, dissolve 0.03 kg of hydroxypropyl methylcellulose in 600g of 50% ethanol as a binder solution for wet granulation. After wet granulation, dry and then sieve through a 20-mesh sieve; food grade) to obtain a whole grain. And then uniformly mix the whole grain with granular xylitol (commercially available food grade), silicon dioxide (commercially available food grade), and sucralose (commercially available food grade) to obtain a solid beverage after sub-packaging. The entire operation is operated in a Class D clean area.

[0040] The solid beverage obtained by the present invention has good brewing properties, no agglomeration, no sticking to the wall, no rapid layering, full on the palate, no adverse afterfeeling, has natural fragrance and good experience. The brewing performance and taste evaluation of this solid beverage are shown in Table 1.

Example 6

[0041] A solid beverage containing barley leaf particles, the solid beverage comprising the following components:

TABLE-US-00006 Barley leaf micro-powders:  40% Xylitol:  36% Matcha powders:  12% Inulin: 5.6% Konjac powders: 2.4% Silicon dioxide: 1.5% Sucralose: 1.5% low-substituted hydroxypropyl cellulose: 1.0% Total amount: 100% (the ingredients: 3.0 kg).

[0042] Process of Preparation: Uniformly mix barley grass powder (the particle size: 15 microns), matcha powder (commercially available particle size: 80-250 microns), inulin (commercially available particle size: 70-420 microns), konjac powder (commercially available particle size: less than 125 Micron) together. In addition, dissolve 0.03 kg low-substituted hydroxypropyl cellulose (produced by Huzhou Zhanwang Pharmaceutical Co., Ltd., model number: LH21) in 300g 30% ethanol as a binder solution for wet granulation. After wet granulation, dry and then sieve through a 20-mesh sieve; food grade) to obtain a whole grain. And then uniformly mix the whole grain with granular xylitol (commercially available food grade), silicon dioxide (commercially available food grade), and sucralose (commercially available food grade) to obtain a solid beverage after sub-packaging. The entire operation is operated in a Class D clean area.

[0043] The solid beverage obtained by the present invention has good brewing properties, no agglomeration, no sticking to the wall, no rapid layering, full on the palate, no adverse afterfeeling, has natural fragrance and good experience. The brewing performance and taste evaluation of this solid beverage are shown in Table 1.

Comparative Example 7

[0044] A solid beverage containing barley leaf powders, the solid beverage comprising the following components:

TABLE-US-00007 Barley leaf micro-powders:  32% (the particle size: 50 microns) Barley malt powders: 15.0%  Spirulina: 28.0%  Xanthan Gum: 9.5% Sucrose ester: 4.5% Sodium Alginate: 4.0% Sodium carboxymethyl cellulose: 5.0% Amorphous silicon dioxide: 2.0% Total amount: 100% (the ingredients: 3.0 kg).

[0045] Various of auxiliary materials are commercially available. The process is to directly mix the main materials with auxiliary materials and then package them according to the prior art. The product obtained is easy to layer, has a strong grassy taste, and has a poor taste. The brewing performance and taste evaluation of this solid beverage are shown in Table 1.

Comparative Example 8

[0046] A solid beverage containing barley leaf powders, the solid beverage comprising the following components:

TABLE-US-00008 Barley leaf micro-powders: 50%  (sieving in a 1250 mesh, the particle size: 10 microns) Xylitol: 20%  Matcha powders: 12%  Inulin: 7% Konjac powders: 4% Silicon dioxide: 3% Sucralose: 4% Total amount: 100% (the ingredients: 3.0 kg).

[0047] Various of auxiliary materials are commercially available. The process is to directly mix the main materials with auxiliary materials and then package them according to the prior art. The product obtained is easy to agglomerate when being dissolved, and is not easy to disperse. It is left for 2 hours to layer after dissolving. The brewing performance and taste evaluation of this solid beverage are shown in Table 1.

TABLE-US-00009 TABLE 1 Evaluation of solubility and taste of each product Sample Dispersion Whether layered Taste Smell Example 1 completedly dispersion without being delicate and smooth special matcha within 25 seconds layered for 48 hrs fragrance Example 2 completedly dispersion without being delicate and smooth special matcha within 15 seconds layered for 36 hrs fragrance Example 3 completedly dispersion without being delicate and smooth Very pleasant within 25 seconds layered for 48 hrs fragrance Example 4 completedly dispersion without being delicate and smooth special matcha within 30 seconds layered for 30 hrs fragrance Example 5 completedly dispersion without being delicate and smooth special matcha within 25 seconds layered for 48 hrs fragrance Example 6 completedly dispersion without being delicate and smooth special matcha within 30 seconds layered for 48 hrs fragrance Example 7 completedly dispersion layered at once rough uncomfortable grassy smell within 25 seconds after setting feeling Example 8 agglomerated and sticked to incomplete fine but not matcha flavor the wall during dispersion, dissolution lubricated and not easily dispersed

[0048] The present invention illustrates by the above examples, however, it is understood that, the present invention is not limited to special instance and implementation scheme described herein. Here the purpose including these special instances and implementation schemes is aimed at helping the persons skilled in the art to achieve this invention. It is easy for any persons skilled in the art to carry out further improvement and perfection not from the spirit and scope of the invention, so the present invention is just limited by the content and scope of claims of the present invention, its intention to cover all included all alternative solutions and equivalent solutions within the spirit and scope of the present invention limited by the appendix claims.