Clear high-anthocyanin aronia instant freeze-dried fruit tea and preparation method thereof
Through vacuum freeze-drying technology and perfume technology, the problems of functional substance retention and tea color loss in wild cherry berry tea are solved, and efficient retention and convenient drinking wild cherry berry instant freeze-dried fruit tea products are achieved.
Patent Information
- Application Number
- CN202411944855.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-27
- Publication Date
- 2025-02-28
AI Technical Summary
The prior art is difficult to effectively retain functional substances such as anthocyanins in wild cherry berry tea, and traditional brewing methods lead to loss of color of tea soup, which cannot meet consumers' health and convenience needs.
Vacuum freeze-dried cherry berry instant freeze-dried fruit tea is prepared by adjusting the formula and process flow to ensure the retention of functional substances, and the aroma is enhanced by mixing blueberry essence and blackcurrant essence.
It realizes efficient retention of functional substances in wild cherry berry tea. The tea soup is bright red and dissolves quickly in cold water. It is suitable for the drinking needs of contemporary consumers and enhances the market competitiveness of the products.
Smart Images
Figure CN119523004A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a clear, high-anthocyanin aronia instant freeze-dried fruit tea and a preparation method thereof. Background Art
[0002] Aronia melanocarpa, also known as black fruited aronia and immortal berry, is known as the "fruit of the future". It is native to eastern North America and is a perennial deciduous shrub of the genus Aronia in the Rosaceae family.
[0003] The skin of wild aronia berry is purple-black, the flesh is dark red, and the content of anthocyanins and other functional active substances in the fruit is the highest among all known plants. It has good antibacterial and anti-inflammatory, blood sugar, blood pressure and blood lipid lowering functions.
[0004] As contemporary consumers' demand for healthy functional foods continues to expand, aronia, a functional healthy food ingredient rich in highly bioactive substances, has become a major research hotspot in the food industry in recent years. The high content of phenolic compounds causes aronia berries to have a sour taste and is not suitable for direct consumption. Therefore, aronia berries are often processed before consumption, such as aronia jam, aronia wine, aronia juice, aronia tea, etc., which are all relatively traditional processing methods. In recent years, with the continuous in-depth development of aronia products, and in order to meet the attention of contemporary young people to innovative products, new product processes such as aronia effervescent tablets, aronia enzyme drinks, and aronia yogurt are constantly being developed and applied in production.
[0005] Instant freeze-dried fruit tea refers to an instant fruit tea product that is made by freezing the liquid product using vacuum freeze-drying technology and removing the ice through sublimation. It is sought after and recognized by young people because of its advantages such as convenient brewing and no requirement for brewing water temperature. Compared with traditional brewing substitute tea, instant freeze-dried fruit tea is more in line with the needs of consumers in the current fast-paced life era. At the same time, the vacuum freeze-drying processing method enables the functional active substances in it to be highly retained, which is more in line with the contemporary consumers' pursuit of health and health care. For aronia, a healthy food raw material with a high content of functional substances such as anthocyanins, there is no aronia instant freeze-dried fruit tea product prepared by vacuum freeze-drying technology for sale, and there is a market gap.
[0006] At present, most aronia fruit tea products are traditional brewing substitute teas. The high brewing water temperature and the drying step in the preparation of fruit tea will cause the anthocyanins in the fruit tea to decompose, which is not conducive to the retention of functional substances in the fruit tea, and will also cause the loss of the color of the fruit tea soup, which is not conducive to the instant tasting of the drinker. At present, most aronia powder products are difficult to completely dissolve and are not suitable for drinking as fruit tea, or there is a high-temperature heating step in the preparation process that is not conducive to the retention of functional ingredients, such as spray-dried powder. Therefore, we proposed a clear, high-anthocyanin aronia instant freeze-dried fruit tea and its preparation method. Summary of the invention
[0007] In view of the deficiencies in the prior art, the present invention provides a clear, high-anthocyanin aronia berry instant freeze-dried fruit tea and a preparation method thereof, which solves the problems raised in the above-mentioned background technology.
[0008] To achieve the above objectives, the present invention is implemented through the following technical scheme: a clear, high-anthocyanin aronia instant freeze-dried fruit tea, comprising aronia juice, a drying agent, a color retaining agent, a color retaining agent, and a mixed flavor, wherein the mass ratio of the aronia juice, the drying agent, the color retaining agent, and the color retaining agent is 100:45:1:1.
[0009] Preferably, the drying aid is maltodextrin, the color preservative is vitamin C, and the color preservative is β-cyclodextrin.
[0010] Preferably, the mixed flavor is prepared by mixing blueberry flavor and blackcurrant flavor in a weight ratio of 1:1.
[0011] A method for preparing clear, high-anthocyanin aronia instant freeze-dried fruit tea comprises the following steps:
[0012] S1. Raw material preparation: Select ripe, insect-free and disease-free aronia fruit raw materials, remove the stems, remove large impurities, and wash them with tap water 2-3 times to remove small impurities such as soil on the surface of the fruit, ensure that the surface of the washed fruit is clean and free of impurities and presents a glossy feeling, drain the washed fruit, crush it and beat it to obtain aronia coarse pulp;
[0013] S2, pulp grinding: grinding the coarse aronia pulp obtained in S1 twice by a colloid mill until the pulp is uniform and has no large particles of pomace, thereby obtaining fine aronia pulp;
[0014] S3, separation of pomace: filtering the fine aronia pulp ground in S2 through a 30-40 mesh gauze to remove pomace, and after filtering, filtering through a 30-40 mesh gauze again to remove foam, to obtain aronia juice;
[0015] S4, blending and homogenizing: mixing the aronia juice prepared in S3 with maltodextrin, vitamin C, and β-cyclodextrin, wherein the mass ratio of the aronia juice to maltodextrin, vitamin C, and β-cyclodextrin is 100:45:1:1, stirring the pulp continuously until the components in the pulp are completely dissolved without precipitation, and homogenizing the pulp with a homogenizer at a pressure of 30 Bar to obtain aronia blended pulp;
[0016] S5, blending aronia berry pulp for flavoring, first taking equal amounts of blueberry essence and blackcurrant essence, and then mixing them in a weight ratio of 1:1 to prepare a mixed essence, taking an appropriate amount of the mixed essence and the aronia berry blended pulp and mixing them while continuously stirring;
[0017] S6. Packaging and drying: Pour the aronia berry puree prepared in S5 evenly into a mold, shake out bubbles, put it into a -40°C refrigerator for quick freezing for 4 hours, and after it is completely frozen, transfer it to a freeze dryer for light-proof vacuum freeze drying. The freeze drying time lasts for 48 hours. After the freeze drying is completed, take it out, package it with high oxygen barrier material or vacuum package it to obtain aronia berry instant freeze-dried fruit tea.
[0018] Preferably, the amount of the mixed essence added in S5 is one thousandth of the weight of the aronia berry blended pulp prepared in S4.
[0019] The present invention provides a clear, high-anthocyanin aronia berry instant freeze-dried fruit tea and a preparation method thereof, which has the following beneficial effects:
[0020] 1. The clear, high-anthocyanin aronia instant freeze-dried fruit tea and its preparation method adopt a vacuum freeze-drying process, so that the obtained finished product can be directly and quickly dissolved in cold water during the dissolution process. At the same time, there is no direct heating and hot water brewing treatment in the preparation process, which avoids the large loss of functional substances in the fruit tea due to high temperature. The vacuum freeze-drying drying process can reduce the oxidation degree of the fruit tea in the air during the drying process to the greatest extent. On the other hand, rapid cold water dissolution can make the color of the fruit tea dissolve quickly, and the obtained tea soup has a bright red color. Rapid cold water dissolution reduces the drinking conditions of the brewed fruit tea to the minimum, which meets the drinking needs of contemporary consumers. In addition, the health function attributes of aronia are helpful to obtain a good market response. The aronia instant freeze-dried fruit tea prepared by the method of the present invention has a total anthocyanin content of 133.87±3.33mg C3GE / 100g, a total polyphenol content of up to 1622.04±2.11mg GAE / 100g, and a total flavonoid content of up to 117.53±4.67mg CE / 100g, which can better retain the functional substances in aronia.
[0021] 2. The clear, high-anthocyanin aronia instant freeze-dried fruit tea and its preparation method adopt a mixed flavor prepared by mixing blueberry flavor and blackcurrant flavor to adjust the flavor of the aronia instant freeze-dried fruit tea, so that the product flavor is better and close to the original flavor of the aronia without any sense of disobedience. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] Figure 1 This is a schematic diagram of the total anthocyanin content of the present invention;
[0023] Figure 2 It is a schematic diagram of the total phenol content of the present invention;
[0024] Figure 3 It is a schematic diagram of the total flavonoid content of the present invention;
[0025] Figure 4 It is the redness schematic diagram of the present invention;
[0026] Figure 5 It is a schematic diagram of color saturation of the present invention;
[0027] Figure 6 The present invention is a schematic diagram of the preparation method of the clarified, high-anthocyanin aronia instant freeze-dried fruit tea. DETAILED DESCRIPTION
[0028] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.
[0029] See also Figures 1 to 6 The present invention provides a technical solution: a clear, high-anthocyanin aronia instant freeze-dried fruit tea, comprising aronia juice, a drying agent, a color retaining agent, a color retaining agent, and a mixed flavor, wherein the mass ratio of the aronia juice, the drying agent, the color retaining agent, and the color retaining agent is 100:45:1:1.
[0030] The drying aid is maltodextrin, the color preservative is vitamin C, and the color preservative is beta-cyclodextrin.
[0031] The mixed flavor is prepared by mixing blueberry flavor and blackcurrant flavor in a weight ratio of 1:1.
[0032] A method for preparing clear, high-anthocyanin aronia instant freeze-dried fruit tea comprises the following steps:
[0033] S1. Raw material preparation: Select ripe, insect-free and disease-free aronia fruit raw materials, remove the stems, remove large impurities, and wash them with tap water 2-3 times to remove small impurities such as soil on the surface of the fruit, ensure that the surface of the washed fruit is clean and free of impurities and presents a glossy feeling, drain the washed fruit, crush it and beat it to obtain aronia coarse pulp;
[0034] S2, pulp grinding: grinding the coarse aronia pulp obtained in S1 twice by a colloid mill until the pulp is uniform and has no large particles of pomace, thereby obtaining fine aronia pulp;
[0035] S3, separation of pomace: filtering the fine aronia pulp ground in S2 through a 30-40 mesh gauze to remove pomace, and after filtering, filtering through a 30-40 mesh gauze again to remove foam, to obtain aronia juice;
[0036] S4, blending and homogenizing: mixing the aronia juice prepared in S3 with maltodextrin, vitamin C, and β-cyclodextrin, wherein the mass ratio of the aronia juice to maltodextrin, vitamin C, and β-cyclodextrin is 100:45:1:1, stirring the pulp continuously until the components in the pulp are completely dissolved without precipitation, and homogenizing the pulp with a homogenizer at a pressure of 30 Bar to obtain aronia blended pulp;
[0037] S5, blending aronia berry pulp for flavoring, first taking equal amounts of blueberry essence and blackcurrant essence, and then mixing them in a weight ratio of 1:1 to prepare a mixed essence, taking an appropriate amount of the mixed essence and the aronia berry blended pulp and mixing them while continuously stirring;
[0038] S6, packaging and drying: pour the aronia berry puree prepared in S5 evenly into the mold, shake out the bubbles, put it into a -40℃ refrigerator for quick freezing for 4 hours, transfer it to a freeze dryer for light-proof vacuum freeze drying after it is completely frozen, and the freeze drying time lasts for 48 hours. After the freeze drying is completed, take it out, package it with high oxygen barrier material or vacuum package it to obtain aronia berry instant freeze-dried fruit tea. By adopting the vacuum freeze drying process, the finished product can be directly and quickly dissolved in cold water during the dissolution process. At the same time, there is no direct heating and hot water brewing in the preparation process, which avoids the large loss of functional substances in the fruit tea due to high temperature, and the vacuum freeze drying process can minimize the loss of fruit tea during the drying process. The degree of oxidation in the air, on the other hand, rapid cold water dissolution can make the color of the fruit tea dissolve quickly, and the resulting tea soup is bright red. Rapid cold water dissolution reduces the drinking conditions of brewing fruit tea to the minimum, which meets the drinking needs of contemporary consumers. In addition, the health functional attributes of wild berry are helpful to obtain a good market response. The instant freeze-dried fruit tea product dissolves quickly and does not require hot water brewing. It is suitable for use in wild berry processing, which meets the instant drinking needs of contemporary consumers. On the other hand, there is no high-temperature heating step in the preparation process of wild berry instant freeze-dried fruit tea, anthocyanins can be retained at a high level, and the anthocyanin dissolution rate and dissolution speed are high during brewing, which can give full play to the nutritional and flavor advantages of wild berry fruit tea products.
[0039] The amount of the mixed essence added in S5 is one thousandth of the weight of the aronia berry blended pulp prepared in S4.
[0040] Comparative experiment
[0041] First, the total anthocyanin content of the aronia berry instant freeze-dried fruit tea obtained in the present application example is as follows: Figure 1 The total phenol content is shown in Figure 2 As shown in Figure 3 As shown, the redness is Figure 4 As shown, the color saturation is Figure 5 shown.
[0042] Comparative Example 1: The instant freeze-dried aronia fruit tea prepared in the present application was compared with the aronia spray-dried powder sold on the market, and the total anthocyanin content of the aronia spray-dried powder sold on the market was detected. Figure 1 The total phenol content is shown in Figure 2 As shown in Figure 3 As shown in Figure 3 As shown, the redness is Figure 4 As shown, the color saturation is Figure 5 shown.
[0043] Comparative Example 2: The instant freeze-dried aronia fruit tea prepared in the present application was compared with the aronia freeze-dried powder sold on the market, and the total anthocyanin content of the aronia freeze-dried powder sold on the market was detected. Figure 1 The total phenol content is shown in Figure 2 As shown in Figure 3 As shown in Figure 3 As shown, the redness is Figure 4 As shown, the color saturation is Figure 5 shown.
[0044] The detection method and results are as follows: Preparation of tea soup solution: Dissolve the example sample in room temperature pure water (tea: water = 1:25 m / m), stir and dissolve for 2 minutes, centrifuge at 4000r for 10 minutes at 4°C after dissolution, and take the supernatant as the tea soup solution.
[0045] Total anthocyanin content detection method:
[0046] pH differential method. Take 1 mL of tea solution in two test tubes, add pH 1.0 HCL-NaCl buffer and pH 4.5 CH3COOH-CH3COONa buffer to 10 mL respectively, keep it away from light for 15 minutes, and measure the absorbance at 510 nm and 700 nm in a spectrophotometer. The total anthocyanin content is calculated according to the following formula, and the result is expressed as mg C3GE / 100g.
[0047] A=(A510-A700) pH1.0 -(A510-A700) pH4.5
[0048] W(mg C3GE / 100g)=(A*MW*10*1000) / (ε*1)*2.5
[0049] Where: MW = 449 (relative molecular weight of cyanidin-3-glucoside)
[0050] ε=29600(molar absorption coefficient)
[0051] The results of total anthocyanin content test are as follows Figure 1 As shown, the total anthocyanin content is: Example of the present application > Comparative Example 2 > Comparative Example 1, indicating that the total anthocyanin content of the example is higher than that of the commercially available aronia powder products.
[0052] Total phenol content detection method:
[0053] Folin phenol colorimetric method: Take 0.2mL of tea solution, add 2mL of 10-fold diluted Folin phenol solution, mix well, add 1.8mL of 7.5% sodium carbonate solution, mix well and place in dark place for 1 hour, then measure the absorbance at 765nm, and adjust to zero with anhydrous ethanol. The total phenol content is calculated according to the following formula, and the result is expressed in mg GAE / 100g:
[0054] Total phenol content (mg GAE / 100g) = (A 765 -0.0566) / 0.0057×D f
[0055] Among them, A 765 Indicates the absorbance value of the sample at 765nm, D f is the dilution multiple.
[0056] The total phenol content test results are as follows Figure 2 As shown, the present embodiment>Comparative Example 2>Comparative Example 1. This shows that the total phenol content of the embodiment is higher than that of the commercially available aronia powder products.
[0057] Total flavonoids content detection method:
[0058] Aluminum chloride colorimetric method: add 0.3mL of tea soup solution and 0.7mL of methanol to a reaction tube, then add 2.7mL of 30% methanol and shake well, add 0.2mL of 0.5mol / L sodium nitrite solution and shake well. Then add 0.2mL of 0.3mol / L aluminum chloride solution, shake well and let stand for 5min, add 1mL of 1mol / L sodium hydroxide solution, shake well, measure the absorbance at 510nm, and use ultrapure water instead of the color developer aluminum chloride solution as background control. The total flavonoid content is calculated according to the following formula, and the result is expressed in mg CE / 100g:
[0059] Total flavonoid content (mg CE / 100g) = (A 510 -0.0037) / 0.003×D f；
[0060] Among them, A 510 Indicates the absorbance value of the sample at 510nm, D f is the dilution multiple;
[0061] The results of total flavonoids content test are as follows Figure 3 As shown, the total flavonoid content is: Example of the present application > Comparative Example 2 > Comparative Example 1. This shows that the total flavonoid content of the example is higher than that of the commercially available aronia powder products;
[0062] Redness and color saturation:
[0063] The color characteristics were detected using a Ci7600 colorimeter in full transmission mode. The measured parameters included redness a* and saturation C*.
[0064] The redness a* test results are as follows Figure 4 As shown, the color saturation C* detection result is as follows Figure 5 shown.
[0065] Comparative experimental results analysis
[0066] The experimental results are compared as Figure 1 - Figure 5 As shown in the accompanying drawings, it can be seen that during the two brewing processes, the anthocyanin content, total polyphenol content, total flavonoid content, color redness a* and saturation C* of the aronia berry instant freeze-dried fruit tea prepared in the embodiment of the present application are always higher than those of the comparative example. Therefore, the aronia berry instant freeze-dried fruit tea prepared in the embodiment of the present application has obvious advantages in anthocyanin content, polyphenol content and color.
[0067] In summary, the clear, high-anthocyanin aronia berry instant freeze-dried fruit tea and the preparation method thereof, when used, put the aronia berry instant freeze-dried fruit tea into a cup body, then pour drinking water into the cup body, and stir continuously with a spoon at the same time, and after soaking for 1-3 minutes, it can be eaten.
[0068] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.
Claims
1. A clear, high-anthocyanin aronia instant freeze-dried fruit tea, characterized by: The invention comprises aronia juice, a drying agent, a color retaining agent, a color retaining agent and a mixed essence, wherein the mass ratio of the aronia juice, the drying agent, the color retaining agent and the color retaining agent is 100:45:1:
1.
2. The clear, high-anthocyanin aronia instant freeze-dried fruit tea according to claim 1, characterized in that: The drying aid is maltodextrin, the color preservative is vitamin C, and the color preservative is beta-cyclodextrin.
3. The clear, high-anthocyanin aronia instant freeze-dried fruit tea according to claim 1, characterized in that: The mixed flavor is prepared by mixing blueberry flavor and blackcurrant flavor in a weight ratio of 1:
1.
4. A method for preparing a clear, high-anthocyanin aronia instant freeze-dried fruit tea according to claims 1-3, characterized in that: The following steps are involved: S1. Raw material preparation: Select ripe, insect-free and disease-free aronia fruit raw materials, remove the stems, remove large impurities, and wash them with tap water 2-3 times to remove small impurities such as soil on the surface of the fruit, ensure that the surface of the washed fruit is clean and free of impurities and presents a glossy feeling, drain the washed fruit, crush it and beat it to obtain aronia coarse pulp; S2, pulp grinding: grinding the coarse aronia pulp obtained in S1 twice by a colloid mill until the pulp is uniform and has no large particles of pomace, thereby obtaining fine aronia pulp; S3, separation of pomace: filtering the fine aronia pulp ground in S2 through a 30-40 mesh gauze to remove pomace, and after filtering, filtering through a 30-40 mesh gauze again to remove foam, to obtain aronia juice; S4, blending and homogenizing: mixing the aronia juice prepared in S3 with maltodextrin, vitamin C, and β-cyclodextrin, wherein the mass ratio of the aronia juice to maltodextrin, vitamin C, and β-cyclodextrin is 100:45:1:1, stirring the pulp continuously until the components in the pulp are completely dissolved without precipitation, and homogenizing the pulp with a homogenizer at a pressure of 30 Bar to obtain aronia blended pulp; S5, blending aronia berry pulp for flavoring, first taking equal amounts of blueberry essence and blackcurrant essence, and then mixing them in a weight ratio of 1:1 to prepare a mixed essence, taking an appropriate amount of the mixed essence and the aronia berry blended pulp and mixing them while continuously stirring; S6. Packaging and drying: Pour the aronia berry puree prepared in S5 evenly into a mold, shake out bubbles, put it into a -40°C refrigerator for quick freezing for 4 hours, and after it is completely frozen, transfer it to a freeze dryer for light-proof vacuum freeze drying. The freeze drying time lasts for 48 hours. After the freeze drying is completed, take it out, package it with high oxygen barrier material or vacuum package it to obtain aronia berry instant freeze-dried fruit tea.
5. The method for preparing a clear, high-anthocyanin instant freeze-dried aronia fruit tea according to claim 3, characterized in that: The amount of the mixed essence added in S5 is one thousandth of the weight of the aronia berry blended pulp prepared in S4.