Blueberry tea bubble beverage and preparation method thereof

Abstract

The invention discloses a raspberry tea bubble beverage and a preparation method thereof, and belongs to the technical field of foods.The preparation method comprises the steps that S1, 5-10 parts by mass of shoot tip raspberry tea is added into 600-800 mL of boiling water to be soaked for 3-7 min, and primary tea soup is obtained through filtering; s2, adding the primary tea soup into 150-250g of ice cubes, and stirring until the primary tea soup is completely melted to obtain cooled tea soup; s3, mixing 700-800mL of cooled tea soup with 1-2 parts by mass of sucrose syrup to form sugar-containing tea soup; s4, filling nitrogen into the sugar-containing tea soup, and pressing for 3-5 times to prepare nitrogen-filled tea soup; s5, 4-5 ice blocks are added into the container, the nitrogen-filled tea soup is poured into the container until the volume of the nitrogen-filled tea soup is 60-80% of the volume of the container, and a finished product is obtained. According to the method, tea soup oxidation is blocked through the synergistic effect of boiling water extraction and icing quenching, nitrogen is used for replacing carbon dioxide to avoid acerbity, and finally the ready-to-drink sparkling tea with the tea fragrance, the soft and dense sparkling feeling and the clear appearance is obtained.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a berry tea bubble beverage and a preparation method thereof. Background Art

[0002] Traditional cold-brew tea preparation typically requires soaking tea leaves in cold water for extended periods (often exceeding four hours) to extract the active ingredients. This process is time-consuming and inefficient, making it difficult to meet the summer market demand for ready-to-drink tea. Existing cold-brew technology is particularly difficult to achieve efficient dissolution of flavor compounds in a short period of time for berry teas, which are rich in flavonoids. This results in insufficient active ingredient content and inadequate aroma release.

[0003] Existing sparkling teas often use a common process for carbonated beverages, directly adding carbon dioxide to the prepared tea. However, carbon dioxide easily combines with tea polyphenols, producing an astringent taste that destroys the unique sweet and refreshing flavor of berry tea. It also accelerates oxidation in the tea, causing the degradation of flavonoids. Furthermore, bubble tea produced using this process often has a pungent, sour taste and cannot replicate the smooth, mellow taste of craft beer.

[0004] Current rapid cooling processes for hot tea rely primarily on single-step chilling or refrigeration. During this cooling process, the tea remains in the oxidatively susceptible temperature range of 5-25°C for extended periods, leading to aroma loss and color degradation. Especially for tender tea leaves like bud tips, slow cooling can cause turbidity and flavor loss, impacting the drink's clarity and texture. Therefore, a method for preparing berry tea beverages that balances efficient cooling, flavor preservation, and optimal bubble quality is urgently needed. Summary of the Invention

[0005] In view of the shortcomings of the existing technology, the present invention provides a method for preparing a berry tea bubble beverage, comprising the following steps: S1, adding 5-10 parts by mass of bud tip berry tea to 600-800 mL of boiling water, soaking for 3-7 minutes, and filtering to obtain a primary tea soup; S2, adding the primary tea soup to 150-250 g of ice cubes, stirring until completely melted, to obtain a cooled tea soup; S3, mixing 700-800 mL of the cooled tea soup with 1-2 parts by mass of sucrose syrup to obtain a sugar-containing tea soup; S4, placing the sugar-containing tea soup in a bubble machine, filling it with nitrogen, and pressing it 3-5 times to obtain a nitrogen-filled tea soup; S5, adding 4-5 ice cubes to a container, and pouring the nitrogen-filled tea soup into it to fill 60-80% of the volume of the container, to obtain a berry tea bubble beverage.

[0006] In some embodiments, the amount of bud berry tea in S1 is 7 parts by mass, and the amount of boiling water is 700 mL.

[0007] In some embodiments, the amount of ice added in S2 is 200 g, and the stirring time is 30-60 s.

[0008] In some embodiments, the amount of sucrose syrup added in S3 is 1.5 parts by mass.

[0009] In some embodiments, the nitrogen filling pressure in S4 is 0.3-0.5 MPa.

[0010] In some embodiments, the S1 soaking time is 5 minutes.

[0011] In some embodiments, the water temperature during the S1 soaking process is maintained at ≥90°C.

[0012] In some embodiments, the sucrose syrup has a concentration of 60-70 Brix.

[0013] In some embodiments, the S5 container is a lotus glass, and the amount of ice cubes added is 4 pieces.

[0014] The present invention also provides a berry tea bubble beverage prepared by any of the aforementioned methods.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] 1. Through the synergy of boiling water soaking and rapid cooling, the tea soup temperature drops sharply from 80℃ to below 10℃ within 30 seconds, blocking the activity of polyphenol oxidase and increasing the flavonoid retention rate by more than 40%, solving the problems of oxidative browning caused by the long cold brewing process and the slow cooling of hot tea.

[0017] 2. Through the precise ratio of sucrose syrup and tea soup, the hydroxyl groups of sugar molecules form hydrogen bonds with tea polyphenols, neutralizing the activation intensity of the TAS2R bitter receptors on the tongue, eliminating the astringency of tannins while retaining the sweetness of berry tea, and the flavor balance reaches 95 points in the sensory evaluation.

[0018] 3. Through the gradual pressurization of 0.3-0.5MPa nitrogen, the nitrogen forms a 30-50μm microbubble group in the tea soup. The bubble membrane absorbs tea polysaccharides to form a stable gas-liquid interface. The bubble lasts for more than 12 minutes, reproducing the dense touch of craft beer without the sourness of carbon dioxide.

[0019] 4. The gradient low-temperature field design of the lotus cup container and 4 ice cubes stabilizes the temperature of the drink at 0-4°C, slowing down the speed of bubble aggregation and rupture. The inclination of the cup wall guides the bubbles to spiral upward, and the visual transparency and taste density are simultaneously improved.

[0020] 5. Through temperature control throughout the entire process, the tea soup avoids the 5-25°C enzymatic browning temperature zone, and the retention rate of volatile terpene aroma substances exceeds 85%, solving the problem of turbidity in the tea soup caused by aroma dissipation and refrigeration in traditional processes. DETAILED DESCRIPTION

[0021] To make the purpose, technical solutions, and advantages of the embodiments of this application more clear, the technical solutions in the embodiments of this application will be clearly and completely described below in conjunction with the embodiments of this application. Obviously, the described embodiments are part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0022] The present invention provides a method for preparing a berry tea bubble beverage, comprising the following steps:

[0023] S1. Add 5-10 parts by weight of bud-tipped berry tea into 600-800 mL of boiling water and soak for 3-7 minutes, then filter to obtain a primary tea soup;

[0024] S2. Add the primary tea soup to 150-250 g of ice cubes and stir until completely melted to obtain cooled tea soup;

[0025] S3, mixing 700-800 mL of the cooled tea soup with 1-2 parts by mass of sucrose syrup to obtain a sugar-containing tea soup;

[0026] S4, placing the sugar-containing tea soup in a bubble machine and filling it with nitrogen, and pressing the machine 3-5 times to obtain nitrogen-filled tea soup;

[0027] S5. Add 4-5 ice cubes into the container, and pour the nitrogen-filled tea soup into the container until the volume is 60-80% of the container to prepare a berry tea bubble drink.

[0028] In the S1 stage, the bud berry tea is soaked in 600-800 mL of boiling water for 3-7 minutes, and the thermal motion of high-temperature water molecules is used to accelerate the rupture of the tea cell walls, thereby promoting the efficient dissolution of flavonoids and flavor components to form a primary tea soup;

[0029] Then, in stage S2, 150-250g of ice cubes are added to the hot tea. The ice's phase change and endothermic effect allow for rapid heat exchange, causing the tea temperature to drop from over 80°C to below 10°C within 30-60 seconds. This rapid cooling process effectively inhibits polyphenol oxidase activity, blocks the browning reaction chain in the tea, and locks in volatile aroma compounds.

[0030] In the S3 stage, 700-800 mL of cooled tea soup is mixed with 1-2 parts by mass of sucrose syrup. The sucrose molecules form hydrogen bond complexes with tea polyphenols, neutralizing the natural bitterness of the tea and improving the flavor harmony.

[0031] In the S4 stage, nitrogen is added to the sugar-containing tea in a bubble machine. Utilizing the strong inertness and low solubility of nitrogen molecules, dense bubble groups with a diameter of less than 50μm are formed through 3-5 mechanical pressings. These microbubbles form a stable gas-liquid dispersion system in the tea.

[0032] In the S5 stage, 4-5 ice cubes are used to maintain a low temperature environment of 0-4°C, so that the nitrogen-filled tea soup can maintain a dense bubble structure and clear color when poured into the container.

[0033] This process chain achieves the following effects simultaneously without chemical additives through the synergistic effects of rapid cooling, sugar-polyphenol complexation and nitrogen microbubble stabilization: first, it maximizes the retention of the biological activity of heat-sensitive flavonoids in bud tip berry tea; second, it eliminates the sour taste caused by carbon dioxide inflation and imparts a soft bubble feel similar to that of craft beer; third, it achieves a clear and bright beverage appearance through precise temperature control throughout the entire process.

[0034] In some embodiments, the amount of bud berry tea in S1 is 7 parts by mass, and the amount of boiling water is 700 mL.

[0035] By limiting the precise ratio of 7 parts by mass of bud tip berry tea to 700 mL of boiling water, an optimal extraction balance is achieved between the tea leaf expansion area and the water temperature. At this ratio, the tea leaf cell walls are fully ruptured while the mesophyll tissue does not collapse, ensuring the efficient dissolution of flavonoids while avoiding excessive tannin precipitation, directly improving the aroma purity and flavor fullness of the primary tea soup.

[0036] In some embodiments, the amount of ice added in S2 is 200 g, and the stirring time is 30-60 s.

[0037] The collaborative design of 200g ice cubes and 30-60s stirring is adopted, and the peak efficiency of ice cube phase change heat absorption is utilized to achieve an instantaneous jump in the tea soup temperature from 80℃ to 10℃. This rapid cooling process inactivates polyphenol oxidase before reaching the optimal temperature (35-45℃), blocking the enzymatic browning reaction pathway and significantly improving the color transparency and aroma retention rate of the beverage.

[0038] In some embodiments, the amount of sucrose syrup added in S3 is 1.5 parts by mass.

[0039] The addition of 1.5 parts by mass of sucrose syrup forms a sugar-polyphenol molecular inclusion system. The hydroxyl groups in the sucrose molecules produce directional hydrogen bonds with the benzene rings of tea polyphenols, neutralizing the activation intensity of the bitter taste receptors. While retaining the characteristic sweet aftertaste of berry tea, it eliminates the astringent feeling on the tongue and achieves a sweet and bitter balanced flavor similar to that of craft beer.

[0040] In some embodiments, the nitrogen filling pressure in S4 is 0.3-0.5 MPa.

[0041] The nitrogen filling pressure of 0.3-0.5MPa controls the dynamic behavior of bubbles. This pressure range allows nitrogen to form laminar penetration in the tea soup rather than turbulent impact, generating a uniform microbubble group with a diameter of 30-50μm. The surface of the microbubbles adsorbs tea soup polysaccharides to form a stable gas-liquid interface film, giving the beverage a continuous and dense bubble touch and avoiding the irritation of large-diameter bubbles.

[0042] In some embodiments, the S1 soaking time is 5 minutes.

[0043] The S1 soaking time is limited to 5 minutes. This period is the critical point when the tea cell walls are completely softened but pectin has not been dissolved in large quantities. The high-temperature water fully penetrates the mesophyll tissue to efficiently release flavonoid glycosides, while avoiding excessive dissolution of polyphenols caused by long-term hot soaking, directly optimizing the balance between the sweetness, mellowness and astringency of the primary tea soup.

[0044] In some embodiments, the water temperature during the S1 soaking process is maintained at ≥90°C.

[0045] Maintaining a constant water temperature of ≥90°C, the continuous input of heat energy inhibits the activity of tea cell autolytic enzymes, promotes the melting of the intercellular lipid layer to form a material diffusion channel, accelerates the transfer of flavonoids from the vacuole to the tea soup, significantly improves the extraction rate of active ingredients and retains volatile terpene aroma substances.

[0046] In some embodiments, the sucrose syrup has a concentration of 60-70 Brix.

[0047] The 60-70Brix syrup concentration creates a high osmotic pressure environment. Its viscosity characteristics cause the sucrose molecules to expand linearly in the tea soup, fully exposing the hydroxyl sites to coat the hydrophobic groups of tea polyphenols, achieving efficient masking of bitter substances, while enhancing the drink's persistence in the cup and the length of flavor release.

[0048] In some embodiments, the S5 container is a lotus glass, and the amount of ice cubes added is 4 pieces.

[0049] The wide-mouth design of the lotus glass, combined with the stacked structure of four ice cubes, creates a gradient low-temperature field (0-4°C) from bottom to top. The tilted angle of the cup wall guides the bubble group to spiral upward, slowing down the speed of bubble aggregation and rupture, so that the nitrogen microbubbles are evenly distributed in the upper middle part of the drink, achieving a simultaneous enhancement of visual transparency and a smooth taste.

[0050] The present invention also provides a berry tea bubble beverage prepared by any of the aforementioned methods.

[0051] The beverage is prepared through a specific method to form a mass ratio of bud tip berry tea extract to sucrose syrup of (5-10):(1-2), so that the flavonoid active substances and sugar molecules form a stable complex system. Under a low temperature environment of 0-4°C, nitrogen bubbles form a persistent microbubble group due to molecular inertness and low solubility, which has three beneficial effects: first, the microbubbles only produce soft physical stimulation when they burst in the mouth, reproducing the dense touch of craft beer without the sour taste; second, the sugar-tea ratio accurately neutralizes the bitterness of tannins, highlighting the unique fragrance and sweetness of berry tea; third, low temperature and nitrogen synergistically inhibit oxidation, maintain the clear and bright appearance of the beverage and the stability of the active ingredients, and achieve the unity of sensory experience and nutritional properties.

[0052] Example 1

[0053] This embodiment provides a method for preparing a berry tea bubble beverage, and the specific steps are as follows:

[0054] S1. Weigh 7g of bud-shaped berry tea into a teapot. Pour in 700mL of boiling water (98°C). Steep for 5 minutes while gently boiling. Stir three times with a spoon to promote dissolution. Filter the tea residue through a 120-mesh filter to obtain approximately 650mL of clear, amber-colored tea.

[0055] S2. Place 200g of food-grade ice in a stainless steel bowl and pour in the entire amount of primary tea. Immediately stir with a bar spoon for 30 seconds until the ice is completely melted. The tea's temperature will drop sharply from 85°C to 8°C, resulting in a clear, solid-free, cooled tea. The volume of the tea increases to approximately 780mL due to the mixing of ice and water.

[0056] S3. Measure 15 mL (equivalent to 1.5 parts by mass) of 65 Brix sucrose syrup and add it to the cooled tea. Stir with a bar spoon in the same direction for 20 seconds until the syrup is completely dissolved, forming a uniform sweet and fragrant sugar-containing tea.

[0057] S4. Pour the sugar-containing tea into the bubble machine bottle to the 750mL mark. Secure the bottle cap and place it on the bubble machine base. Start the machine and pressurize it to 0.4MPa. Press the inflation valve four times (each time for 2 seconds). Observe the formation of a uniform, dense cluster of bubbles within the bottle, resulting in a nitrogen-infused tea soup filled with a milky white bubble cloud.

[0058] S5. Place 4 prismatic ice cubes (about 20 g each) on the bottom of a lotus glass cup, and slowly pour nitrogen-filled tea along the wall of the cup until it is 70% full (about 210 mL) to obtain a berry tea sparkling drink.

[0059] Example 2

[0060] This embodiment provides a method for preparing a berry tea bubble beverage, and the specific steps are as follows:

[0061] S1: Weigh 5g of bud-shaped berry tea into a teapot. Pour in 600mL of boiling water (98°C). Steep for 3 minutes while gently boiling. Stir three times with a spoon to promote dissolution. Filter the tea residue through a 120-mesh filter to obtain approximately 550mL of clear, amber-colored tea.

[0062] S2: Place 150g of food-grade ice in a stainless steel bowl and pour in the entire amount of primary tea. Immediately stir with a bar spoon for 30 seconds until the ice is completely melted. The tea's temperature will drop sharply from 82°C to 10°C, resulting in a clear, solid-free, cooled tea. The volume of the tea increases to approximately 680mL due to the mixing of ice and water.

[0063] S3: Measure 10 mL (equivalent to 1 part by mass) of 65 Brix sucrose syrup and add it to the cooled tea. Stir with a bar spoon in the same direction for 20 seconds until the syrup is completely dissolved, forming a uniform sweet and fragrant sugar-containing tea.

[0064] S4: Pour the sugar-containing tea into the bubble machine bottle to the 700mL mark. Secure the bottle cap and place it on the bubble machine base. Start the machine and pressurize it to 0.3MPa. Press the inflation valve three times (each time for 2 seconds). Observe the formation of a uniform and dense cluster of bubbles in the bottle, resulting in a nitrogen-infused tea soup filled with a milky white bubble cloud.

[0065] S5: Place 4 prismatic ice cubes (about 20g each) on the bottom of a lotus glass, and slowly pour nitrogen-filled tea along the wall of the glass until it is 70% full (about 210mL) to obtain a berry tea sparkling drink.

[0066] Example 3

[0067] This embodiment provides a method for preparing a berry tea bubble beverage, and the specific steps are as follows:

[0068] S1: Weigh 10g of bud-shaped berry tea into a teapot. Pour in 800mL of boiling water (98°C). Steep for 7 minutes while gently boiling. Stir three times with a bar spoon to promote dissolution. Filter the tea residue through a 120-mesh filter to obtain approximately 750mL of clear, amber-colored primary tea.

[0069] S2: Place 250g of food-grade ice in a stainless steel bowl and pour in the entire amount of primary tea. Immediately stir with a bar spoon for 30 seconds until the ice is completely melted. The tea's temperature will drop sharply from 88°C to 5°C, resulting in a clear, solid-free, cooled tea. The volume of the tea increases to approximately 880mL due to the mixing of ice and water.

[0070] S3: Measure 20 mL (equivalent to 2 parts by mass) of 65 Brix sucrose syrup and add it to the cooled tea soup. Stir with a bar spoon in the same direction for 20 seconds until the syrup is completely dissolved, forming a uniform sweet and fragrant sugar-containing tea soup.

[0071] S4: Pour the sugar-containing tea into the bubble machine bottle to the 800mL mark. Secure the bottle cap and place it on the bubble machine base. Start the machine and pressurize it to 0.5MPa. Press the inflation valve five times (each time for 2 seconds). Observe the formation of a uniform, dense cluster of bubbles within the bottle, resulting in a nitrogen-infused tea soup filled with a milky white bubble cloud.

[0072] S5: Place 4 prismatic ice cubes (about 20g each) on the bottom of a lotus glass, and slowly pour nitrogen-filled tea along the wall of the glass until it is 70% full (about 210mL) to obtain a berry tea sparkling drink.

[0073] Comparative Example 1

[0074] This comparative example provides a method for preparing a berry tea bubble drink, which differs from Example 1 in that the amount of bud tip berry tea used in step S1 is 4 g, and the other steps are exactly the same as in Example 1.

[0075] Comparative Example 2

[0076] This comparative example provides a method for preparing a berry tea bubble beverage, which differs from Example 1 in that the soaking time in step S1 is 2 minutes, and the other steps are exactly the same as those in Example 1.

[0077] Comparative Example 3

[0078] This comparative example provides a method for preparing a berry tea bubble drink, which differs from Example 1 in that the amount of ice used in step S2 is 100 g, and the other steps are exactly the same as in Example 1.

[0079] Comparative Example 4

[0080] This comparative example provides a method for preparing a berry tea bubble beverage, which differs from Example 1 in that the amount of sucrose syrup used in step S3 is 7.5 mL, and the other steps are exactly the same as in Example 1.

[0081] The berry tea bubble drinks prepared in the above examples and comparative examples were tested using the following test methods:

[0082] 1. Bubble persistence

[0083] Test method: Pour 200mL of berry tea bubble drink into a transparent graduated cylinder (5cm diameter) and place it in a 25℃ environment. Use an S-meter to record the time when the liquid level of the drink drops from the initial position to the point where 1cm 2 The time required for the bubble layer to completely cover the liquid surface.

[0084] Bubble persistence (min) = time for the exposed liquid surface to appear - starting time of standing.

[0085] 2. Transmittance change value

[0086] Test method: 10 mL of the beverage sample was injected into a cuvette, and the transmittance was measured using a portable turbidimeter (HANNA HI98703) at 0 h (freshly prepared) and 2 h (after being placed at room temperature at 25°C).

[0087] Transmittance change (%) = |initial transmittance - 2h transmittance|.

[0088] 3. Bitterness Perception Threshold

[0089] Test Methods: 20 healthy subjects (aged 18-40 years) were recruited and each independently tasted 5 mL of a sample (temperature 4°C). A three-point test was used: The sample beverage and two control beverages (one containing 0.05% quinine standard bitter solution) were provided, and the proportion of subjects who could clearly distinguish the sample as non-bitter was recorded.

[0090] Bitterness perception threshold (%) = (number of people who correctly distinguished the taste / total number of people) × 100%.

[0091] The test data are shown in Table 1.

[0092] Table 1 Test results

[0093]

[0094]

[0095] Experimental results analysis

[0096] The bubble layer of the beverage prepared in Example 1 maintained its coverage for 15.2 minutes, indicating that the nitrogen microbubbles formed a stable dispersion system in the lotus cup and low-temperature ice cubes. The transmittance changed by only 2.1%, proving that the rapid cooling process effectively inhibited the oxidative browning of the tea soup. 95% of the subjects did not perceive a bitter taste, indicating that the ratio of 7g tea to 1.5 parts of syrup accurately neutralized the astringency of the tannins, achieving an overall balanced optimization of flavor, appearance, and taste.

[0097] In Example 2, the bubble persistence dropped to 12.5 min, and the reduced tea concentration resulted in a weakening of the bubble film strength; the transmittance change increased to 4.7%, which was related to the reduced dissolution of tea polyphenols; the bitterness perception threshold of 85% reflected a slight astringency when the sweetness was insufficient, but it was still better than the comparative example group, proving that the lower limit of the claim range was basically feasible.

[0098] In Example 3, the sweetness perception is enhanced, and the bitterness threshold is slightly reduced to 88%. The bubble persistence is 13.8 min, which is better than that of Example 2 due to the increased viscosity of the tea soup. The transmittance change of 3.9% shows that high-concentration tea soup is more prone to slight aggregation, but rapid cooling can still effectively control the degree of degradation, verifying the process tolerance of the upper limit value of the claim.

[0099] In Comparative Example 1, the amount of tea was insufficient, resulting in the bubble duration plummeting to 8.3 minutes, because the tea polyphenol content was too low to stabilize the bubble film; the transmittance change of 12.6% was due to the abnormal liquid transmittance caused by insufficient dissolution of ineffective ingredients; the bitterness threshold of only 62% proved that the lack of flavor substances made the beverage bland and the astringency prominent, which reversely verified the critical necessity of the lower limit of tea amount.

[0100] The short soaking time in Comparative Example 2 resulted in insufficient extraction, with the bubble duration of 9.1 minutes attenuated due to insufficient soluble solids; the drastic change in transmittance of 15.3% corresponded to suspended particles of undissolved flavonoids; and the bitterness threshold of 58% revealed a strong astringency due to insufficient hydrolysis of tannins, proving that insufficient soaking time directly destroyed the flavor foundation.

[0101] In comparative example 3, too little ice resulted in cooling failure, and the tea soup was retained in the temperature range of 25-50°C, resulting in enzymatic browning, and the transmittance deteriorated to 18.9%; the bubbles disappeared after 6.7 minutes due to accelerated gas escape due to thermal disturbance; although the normal addition of syrup brought the bitterness threshold to 70%, the oxidative odor masked the fragrance of the berry tea, highlighting the irreplaceable nature of the rapid cooling process.

[0102] In Example 4, halving the syrup caused the bitterness perception threshold to drop sharply to 45%, and 11 out of 20 subjects clearly identified a strong astringency; the bubble persistence of 14.5 minutes and the transmittance change of 3.5% proved that the flavor imbalance did not affect the physical properties, but the deterioration of the taste experience confirmed the decisive role of the sugar-tea ratio in regulating taste.

[0103] Examples 1-3 can all achieve qualified sparkling drinks within the parameter range of the claims, among which Example 1 achieves the best comprehensive performance with the median parameters; Comparative Examples 1-4 cause synergistic degradation due to the exceeding of single parameters, especially Comparative Example 3 (insufficient cooling) and Comparative Example 4 (too low sugar content). The defects are the most significant, which proves the indispensability of the four elements of tea amount, time, ice cubes and syrup in the claims, and the precise control of the process window is the core key to balancing sensory quality and stability.

[0104] The applicant declares that the present invention uses the above-described embodiments to illustrate the detailed process flow of the present invention, but the present invention is not limited to the above-described detailed process flow, that is, it does not mean that the present invention must rely on the above-described detailed process flow to be implemented. Those skilled in the art should understand that any improvements to the present invention, equivalent replacements for various raw materials in the products of the present invention, addition of auxiliary ingredients, and selection of specific methods, etc., are all within the scope of protection and disclosure of the present invention.

Claims

1. A method for preparing a berry tea bubble beverage, characterized in that: The following steps are involved: S1. Add 5-10 parts by weight of bud-tipped berry tea into 600-800 mL of boiling water and soak for 3-7 minutes, then filter to obtain a primary tea soup; S2. Add the primary tea soup to 150-250 g of ice cubes and stir until completely melted to obtain cooled tea soup; S3, mixing 700-800 mL of the cooled tea soup with 1-2 parts by mass of sucrose syrup to obtain a sugar-containing tea soup; S4, placing the sugar-containing tea soup in a bubble machine and filling it with nitrogen, and pressing the machine 3-5 times to obtain nitrogen-filled tea soup; S5. Add 4-5 ice cubes into the container, and pour the nitrogen-filled tea soup into the container until the volume is 60-80% of the container to prepare a berry tea bubble drink.

2. The method according to claim 1, wherein: The amount of bud berry tea used in S1 is 7 parts by mass, and the amount of boiling water used is 700 mL.

3. The method according to claim 1 or 2, characterized in that: The amount of ice added in S2 is 200 g, and the stirring time is 30-60 s.

4. The method according to claim 1, wherein: The amount of sucrose syrup added in S3 is 1.5 parts by mass.

5. The method according to claim 1, wherein: The nitrogen filling pressure in S4 is 0.3-0.5 MPa.

6. The method according to claim 2, wherein: The S1 soaking time is 5 minutes.

7. The method according to claim 2, wherein: During the S1 soaking process, the water temperature is maintained at ≥90°C.

8. The method according to claim 4, wherein: The concentration of the sucrose syrup is 60-70 Brix.

9. The method according to claim 1, wherein: The S5 container is a lotus glass, and the amount of ice cubes added is 4.

10. A berry tea bubble drink, characterized in that: Prepared according to the method according to any one of claims 1 to 9.

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