Ready-to-drink matcha beverage and preparation method thereof

Abstract

The present invention provides a ready-to-drink matcha beverage and a preparation method thereof, belonging to the technical field of tea beverage preparation. The ready-to-drink matcha beverage of the present invention comprises the following components by mass percentage: 0.4% matcha, 1.6% erythritol, 0.18% β-cyclodextrin, 0.18%-0.52% suspension stabilizer and 0.112%-0.376% color protectant, with the balance being water, wherein the suspension stabilizer comprises sodium carboxymethyl cellulose, xanthan gum and carrageenan, and the color protectant comprises sodium D-isoascorbate, citric acid, zinc gluconate and calcium chloride. The present invention improves the quality stability of the matcha beverage by regulating the formula of the matcha beverage, slows down the precipitation and browning time, and prolongs the shelf life of the product, and the preparation method is simple.

Description

Technical Field

[0001] The present invention belongs to the technical field of tea beverage preparation, and in particular relates to a ready-to-drink matcha beverage and a preparation method thereof. Background Art

[0002] Matcha is a superfine powder made by grinding shaded tea leaves through a series of production processes. Due to the unique processing technology, it can retain the original color and nutritional value of the tea to the greatest extent possible, making it a natural health product. With its refreshing and sweet taste, bright green color, and unique "covering aroma," matcha enriches the way people drink tea. The nutrients and pharmacological ingredients in tea are released quickly, allowing for better absorption and increased utilization. Therefore, products processed with matcha not only have the original color of tea, but also contain its nutritional components, making them popular among consumers.

[0003] Beverages, thanks to their portability and delicious taste, have long been popular among people of all ages. However, as people pursue healthier lifestyles and diets, their enthusiasm for carbonated and high-sugar beverages has gradually waned. Functional beverages that offer benefits such as green, natural, low-calorie, low-sugar, disease prevention, beauty, and anti-aging properties are gaining popularity. Matcha, known for its beauty-enhancing, liver-nourishing, eye-boosting, mentally revitalizing, and cancer-preventing properties, has also been incorporated into beverages.

[0004] Currently, the matcha beverages on the market are of two types: one is to drink directly after being brewed in the store, and the other is bottled or canned green juice-type matcha beverage, that is, a clear beverage obtained by filtering out the powder after brewing matcha powder, and often adding matcha and other ingredients in combination, such as passion fruit matcha beverage (application publication number CN 107593973 A), Fengdan matcha yogurt beverage (application publication number CN 105558016 A), Duosui Shike matcha solid beverage (application publication number CN115363114 A), etc., and there is no pure matcha beverage. However, whether it is a brewed matcha beverage or a clear juice-type matcha beverage, precipitation and browning will occur within a period of time after preparation. Therefore, it is very necessary to prepare a pure matcha beverage and solve the problems of easy precipitation and browning, low stability and short shelf life during the commercial sale of the product. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a ready-to-drink matcha beverage and a preparation method thereof.

[0006] The present invention provides a ready-to-drink matcha beverage. A suspension stabilizer is added to raw materials. The suspension stabilizer comprises sodium carboxymethyl cellulose, xanthan gum and carrageenan.

[0007] Furthermore, the mass ratio of sodium carboxymethyl cellulose, xanthan gum and carrageenan is (3-9): (2-5): (4-12).

[0008] Furthermore, the amount of the suspension stabilizer added to the ready-to-drink matcha beverage is 0.18%-0.52%.

[0009] Furthermore, the invention comprises the following components by mass percentage: 0.4% of matcha, 1.6% of erythritol, 0.18% of beta-cyclodextrin, 0.18%-0.52% of a suspension stabilizer, and 0.112%-0.376% of a color preservative, with the balance being water;

[0010] The color protecting agents include sodium D-isoascorbate, citric acid, zinc gluconate and calcium chloride.

[0011] Furthermore, the mass ratio of sodium D-isoascorbate, citric acid, zinc gluconate and calcium chloride in the color protecting agent is (15-45):(2-6):(1-3):(10-40).

[0012] The sodium carboxymethyl cellulose in the suspension stabilizer of the present invention has a thickening effect, which can reduce the sedimentation rate of the matcha particles. The xanthan gum and carrageenan are compounded and mutually soluble, which significantly improves the viscosity of the mixed gum. When the matcha particles are dispersed in the liquid of xanthan gum and carrageenan, the beverage is not prone to precipitation and stratification, thereby achieving the purpose of stability.

[0013] Furthermore, the main component of matcha is tea polyphenols, in addition to caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamins and trace elements. During the sterilization process of matcha beverages, the high temperature treatment easily causes the oxidation of polyphenols, resulting in browning of matcha beverages. The present invention adopts the addition of sodium D-erythorbate, citric acid, zinc gluconate and calcium chloride as color protection agents, wherein the added sodium D-erythorbate can not only delay the degradation of tea polyphenols, but also has excellent antioxidant activity itself, thereby improving the overall antioxidant capacity; citric acid is weakly acidic and can inhibit bacterial reproduction within a certain pH range, play a preservative role, and extend the shelf life of the product; in addition, citric acid has a strong chelating effect and can chelate with multiple metals that promote the browning of matcha to produce an antioxidant effect, thereby achieving the purpose of color protection; zinc ions in zinc gluconate can replace magnesium ions in chlorophyll to form chlorophyll zinc salt, thereby improving color stability, and zinc gluconate can also play a role of adding nutrition; calcium chloride can be combined with protein to form an insoluble compound, thereby controlling the non-enzymatic browning process.

[0014] Furthermore, the instant matcha beverage of the present invention comprises the following components by mass percentage: 0.4% matcha, 1.6% erythritol, 0.18% beta-cyclodextrin, 0.06% to 0.18% sodium carboxymethyl cellulose, 0.04% to 0.10% xanthan gum, 0.08% to 0.24% carrageenan, 0.06% to 0.18% sodium D-isoascorbate, 0.008% to 0.024% citric acid, 0.004% to 0.012% zinc gluconate and 0.04% to 0.16% calcium chloride, with the balance being water.

[0015] Preferably, the ready-to-drink matcha beverage of the present invention comprises the following components by mass percentage: 0.4% matcha, 1.6% erythritol, 0.18% β-cyclodextrin, 0.12% sodium carboxymethyl cellulose, 0.06% xanthan gum, 0.15% carrageenan, 0.14% sodium D-isoascorbate, 0.017% citric acid, 0.01% zinc gluconate and 0.12% calcium chloride, with the balance being water.

[0016] The present invention provides a method for preparing the above-mentioned ready-to-drink matcha beverage, comprising the following steps:

[0017] The components are weighed according to mass percentage, matcha, erythritol, β-cyclodextrin, a suspension stabilizer and a color preservative are evenly mixed, water is added and stirred, vacuum degassed, sterilized and then cooled, and a ready-to-drink matcha beverage is obtained after passing the test.

[0018] Furthermore, the rotation speed of the water addition and stirring is 6000 r / min, and the stirring time is 10 min.

[0019] Furthermore, the vacuum degree of the vacuum degassing is 0.1 MPa and the time is 10 minutes.

[0020] Furthermore, in the present invention, the temperature is controlled at room temperature (20° C.) during the batching and degassing processes.

[0021] Furthermore, the sterilization method involves microwave sterilization, with a microwave power of 800W and a sterilization time of 110 seconds. The sample temperature measured after microwave sterilization was 95°C. Microwave sterilization utilizes microwave energy to directly interact with food and its microorganisms, such as bacteria. The combined effects of thermal and non-thermal effects achieve rapid temperature-raising sterilization, significantly shortening the processing time. Compared to conventional thermal sterilization, the desired disinfection and sterilization effect can be achieved at a relatively low temperature and in a shorter time, while retaining more nutrients and color, aroma, taste, shape, and other flavors. The product also has a puffing effect, thereby protecting color and preserving freshness.

[0022] Furthermore, the water temperature of the added water is 20°C.

[0023] Further, it was cooled to 4°C.

[0024] Furthermore, during the testing process, if the sensory, physical and chemical composition, and microbial content of the matcha beverage meet the requirements, it will be considered qualified.

[0025] Compared with the prior art, the present invention has the following advantages and technical effects:

[0026] (1) The present invention selects and compounds suspension stabilizer components and adds them as stabilizers to the raw material formula of matcha beverage, thereby effectively improving the stability of the matcha beverage.

[0027] (2) The present invention further improves the quality stability of the matcha beverage by regulating the formula of the matcha beverage, slows down the precipitation, prolongs the browning time, and at the same time prolongs the shelf life of the product. In addition, the preparation method of the matcha beverage is simple and suitable for large-scale production.

[0028] (3) The matcha beverage prepared by the present invention is a ready-to-drink pure matcha beverage, which can better exert the effects of matcha and make the beverage have higher nutritional value. At the same time, the ready-to-drink beverage can be bought and consumed immediately, is not restricted by geographical conditions, is easy to carry, and can meet the fast-paced life needs of modern people. DETAILED DESCRIPTION

[0029] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0030] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0031] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0032] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be illustrative only.

[0033] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0034] The embodiment of the present invention provides a ready-to-drink matcha beverage, comprising the following components by mass percentage: 0.4% matcha, 1.6% erythritol, 0.18% β-cyclodextrin, 0.18%-0.52% suspension stabilizer, and 0.112%-0.376% color preservative, with the balance being water;

[0035] The suspension stabilizer includes sodium carboxymethyl cellulose, xanthan gum and carrageenan;

[0036] The color protecting agents include sodium D-isoascorbate, citric acid, zinc gluconate and calcium chloride.

[0037] In an embodiment of the present invention, the ready-to-drink matcha beverage includes the following components in percentage by mass: 0.4% matcha, 1.6% erythritol, 0.18% β-cyclodextrin, 0.06% to 0.18% sodium carboxymethyl cellulose, 0.04% to 0.10% xanthan gum, 0.08% to 0.24% carrageenan, 0.06% to 0.18% sodium D-isoascorbate, 0.008% to 0.024% citric acid, 0.004% to 0.012% zinc gluconate and 0.04% to 0.16% calcium chloride, with the balance being water.

[0038] The matcha used in the embodiments of the present invention was purchased from Guizhou Guicha Co., Ltd., erythritol was purchased from Zhejiang Yinuo Biotechnology Co., Ltd., β-cyclodextrin was purchased from Henan Wanbang Chemical Technology Co., Ltd., sodium carboxymethyl cellulose was purchased from Henan Caixin Sugar Co., Ltd., xanthan gum was purchased from Henan Caixin Sugar Co., Ltd., carrageenan was purchased from Henan Wanbang Chemical Technology Co., Ltd., sodium D-isoascorbate was purchased from Henan Caixin Sugar Co., Ltd., zinc gluconate was purchased from Henan Caixin Sugar Co., Ltd., citric acid was purchased from Zhejiang Yinuo Biotechnology Co., Ltd., and calcium chloride was purchased from Jiangsu Caiwei Biotechnology Co., Ltd.

[0039] In a preferred embodiment of the present invention, the ready-to-drink matcha beverage comprises the following components by mass percentage: 0.4% matcha, 1.6% erythritol, 0.18% β-cyclodextrin, 0.12% sodium carboxymethyl cellulose, 0.06% xanthan gum, 0.15% carrageenan, 0.14% sodium D-isoascorbate, 0.017% citric acid, 0.01% zinc gluconate and 0.12% calcium chloride, with the balance being water.

[0040] The present invention also provides a method for preparing the instant matcha beverage, comprising the following steps:

[0041] The components are weighed according to mass percentage, matcha, erythritol, β-cyclodextrin, a suspension stabilizer and a color preservative are evenly mixed, water is added and stirred, vacuum degassed, sterilized and then cooled, and a ready-to-drink matcha beverage is obtained after passing the test.

[0042] In a preferred embodiment of the present invention, the rotation speed of the water adding and stirring is 6000 r / min, and the stirring time is 10 min.

[0043] In a preferred embodiment of the present invention, the vacuum degree of the vacuum degassing is 0.1 MPa, the time is 10 minutes, and the temperature is 20°C.

[0044] If the power or temperature of microwave sterilization is too high or the time is too long, the nutritional components of the matcha beverage will be destroyed and the nutritional value will be reduced. If the power or temperature is too low or the time is too short, the sterilization effect will be weakened and the shelf life of the product will be reduced. Based on this, in a preferred embodiment of the present invention, the sterilization is microwave sterilization, the microwave power is 800W, the sterilization time is 110s, and the temperature of the sample measured after microwave sterilization is 95°C.

[0045] In a preferred embodiment of the present invention, the temperature of the added water is 20°C.

[0046] In a preferred embodiment of the present invention, the temperature is cooled to 4°C.

[0047] The temperature of the present invention is controlled at room temperature (20° C.) during the process of batching and degassing.

[0048] In the preferred embodiment of the present invention, the matcha beverage is qualified if its sensory, physical and chemical components, and microbial content meet the requirements during the test: total colony count (CFU·mL -1 )≤100; mold, yeast (CFU·mL -1 )≤20; coliform bacteria (MPN·mL -1) < 0.3; pathogenic bacteria not detected. Tea polyphenol content ≥ 500mg / g; caffeine content ≥ 50mg / g; free amino acid content ≥ 100mg / g; pH value 5.00-6.10; chlorophyll content 0.08-0.15mg / g; total solids ≥ 5%; sensory score ≥ 75. Specific testing methods are as follows:

[0049] Microbiological testing: Refer to the National Food Safety Standard for Beverages (GB 7101-2022).

[0050] Determination of physical and chemical composition:

[0051] 1. Caffeine determination: Determine the caffeine content in beverages according to GB 5009.139-2014.

[0052] 2. Determination of free amino acid content: refer to GB / T 8314-2013 Tea “Determination of total free amino acids”.

[0053] 3. Determination of tea polyphenols content: Determine tea polyphenols according to the ferrous tartrate colorimetric method specified in GB / T 21733-2008.

[0054] 4. Determination of chlorophyll content: refer to the method of Xiao Runlin et al. with slight modifications. Chlorophyll was extracted with a mixture of anhydrous ethanol: acetone: distilled water = 4.5:4.5:1. The absorbance values ​​were measured at 645nm and 663nm respectively. The chlorophyll content was calculated according to the Arnon formula: C a =12.7×A663-2.69×A645, C b =22.9×A645-4.68×A663, C 总 =C a +C b Chlorophyll content (mg / g) = [chlorophyll concentration (mg / L) × extract volume (L)] / [1000 × sample fresh weight (g)]. Chlorophyll loss was calculated based on chlorophyll content using the following formula.

[0055] Chlorophyll loss rate (%) = (chlorophyll content before loss - chlorophyll content after loss) / chlorophyll content before loss × 100%.

[0056] 5. Determination of total solids: Determined according to GB / T 30885-2014.

[0057] 6. pH determination: Measure the pH value using a pH meter at room temperature.

[0058] 7. Sensory evaluation:

[0059] A sensory evaluation panel of 20 trained participants (half male and half female) evaluated the comprehensive sensory quality of matcha beverages. The sensory evaluation covered color, aroma, texture, and mouthfeel of the matcha beverages. The scores were scored on a 100-point scale. The final results were averaged after removing the highest and lowest scores. The sensory evaluation criteria are shown in Table 1.

[0060] Table 1 Sensory scoring criteria

[0061]

[0062] The technical solution of the present invention is further illustrated by the following examples.

[0063] Example 1

[0064] The following components were weighed by mass percentage: matcha 0.4%, erythritol 1.6%, β-cyclodextrin 0.18%, sodium carboxymethyl cellulose 0.12%, xanthan gum 0.06%, carrageenan 0.15%, sodium D-isoascorbate 0.14%, citric acid 0.017%, zinc gluconate 0.01%, and calcium chloride 0.12%, with the balance being water;

[0065] Matcha, erythritol, β-cyclodextrin, a suspension stabilizer and a color preservative are placed in a glass bottle and mixed evenly using a vortex apparatus. Then, 20°C water is added and stirred at 6000r / min for 10 minutes using a high-speed disperser homogenizer. Then, vacuum degassing is performed using a vacuum degasser with a vacuum degree of 0.1MPa, a vacuum degassing time of 10 minutes, and a vacuum degassing temperature of 20°C. After microwave sterilization at a power of 800W for 110s, the mixture is quickly placed in 4°C water for cooling. The sensory, physical and chemical composition, and microbial components are tested according to the aforementioned methods and standards. A drinkable matcha beverage is obtained after passing the test.

[0066] The technical solution of the present invention is further illustrated by single factor optimization experiments.

[0067] 1. Effect of basic formula on sensory quality of matcha beverages

[0068] In order to determine the basic formula of matcha beverage, a single factor experiment was conducted on the basis of Example 1. The amount of matcha added (A), the amount of β-cyclodextrin added (B), the amount of erythritol added (C), and the brewing water temperature (D) were selected as independent variables. The sensory score results were used as the response value to determine the optimal level. Four factors and three levels were used, and then an orthogonal experiment was conducted in combination with the fuzzy mathematics sensory evaluation method to optimize the basic formula of matcha beverage. The factors and levels are shown in Table 2.

[0069] Table 2 Basic formula of matcha beverage L9(3 4 )Orthogonal experimental design table

[0070]

[0071] The fuzzy mathematical sensory evaluation method is specifically as follows:

[0072] A sensory quality assessment panel of 20 participants (half male and half female) was trained to comprehensively evaluate the sensory quality of matcha beverages using fuzzy mathematics. The sensory evaluation domain U = {u1, u2, u3, u4}, where u1 represents color, u2 represents aroma, u3 represents texture, and u4 represents taste. The sensory evaluation comment domain V = {v1, v2, v3, v4}, {v1+v2+v3+v4=1}, where v1 represents excellent, v2 represents good, v3 represents fair, and v4 represents poor. The sensory evaluation scores were 90 for v1, 80 for v2, 70 for v3, and 60 for v4, respectively. The sensory scoring criteria are detailed in Table 3.

[0073] Table 3 Sensory scoring standards

[0074]

[0075] The results of the orthogonal experiment on the basic formula of matcha beverage are shown in Table 4.

[0076] Table 4 Results of orthogonal experiment on basic formula of matcha beverage

[0077]

[0078] According to the data in Table 4, it can be seen that when the brewing water temperature is 20°C, the addition amount of matcha is 0.40%, the addition amount of erythritol is 1.60%, and the addition amount of β-cyclodextrin is 0.18%, the fuzzy sensory score is the highest, which is 84.95.

[0079] 2. Effect of Suspension Stabilizer on Matcha Beverage Quality

[0080] Based on Example 1, a single-factor test on stabilizer stability was conducted to screen the composite suspension stabilizers to be added and determine their optimal addition range. A simplex centroid test was then conducted to optimize the suspension stabilizer addition level and determine the optimal suspension stabilizer compounding ratio. The coding and constraints for the simplex centroid experimental design for the stability of different suspension stabilizer compounding ratios are shown in Table 5. The simplex centroid experimental design scheme and results for different suspension stabilizer compounding ratios are shown in Table 6.

[0081] Determination of sedimentation rate: Referring to Jiang Xue's method, take an appropriate amount of sample and centrifuge at 3000r / min for 10min, remove the supernatant, dry the water, weigh the precipitate, and calculate the centrifugal sedimentation rate (SR). The calculation formula is shown below.

[0082] Centrifugal sedimentation rate (SR) = [weight of sediment (g) / total weight before centrifugation (g)] × 100%.

[0083] Viscosity determination: using a rotational viscometer, measured at 25°C and 60 r / min.

[0084] Sensory evaluation method:

[0085] A sensory evaluation panel of 20 trained participants (half male and half female) evaluated the comprehensive sensory quality of matcha beverages. The sensory evaluation covered color, aroma, texture, and mouthfeel of the matcha beverages. The scores were scored on a 100-point scale. The final result was averaged after removing the highest and lowest scores. The sensory evaluation criteria are shown in Table 7.

[0086] Table 5 Coding and constraints of simplex center of gravity experimental design for the stability of different suspension stabilizers

[0087]

[0088] Table 6 Simplex center of gravity test design scheme and results for different suspension stabilizer compounding ratios

[0089]

[0090] Table 7 Sensory scoring standards

[0091]

[0092]

[0093] Based on the results in Table 6, the optimal suspension stabilizer ratio was determined: 0.12% sodium carboxymethyl cellulose, 0.06% xanthan gum, and 0.15% carrageenan. This suspension stabilizer ratio resulted in the best matcha beverage stability, with the lowest centrifugal sedimentation rate of 0.88±0.03%, a moderate viscosity of 2.94±0.15 mPa·s, and the highest sensory score of 87.80. This ratio was significantly lower than the centrifugal sedimentation rate of the control (2.50±0.08%), significantly improving the stability of the matcha beverage. The texture was uniform, with no stratification, and only a slight amount of sediment after standing. The color was bright green, and the taste was full and smooth. Furthermore, the suspension stabilizer dosage was low, at a total of 0.33%.

[0094] 3. Effect of color preservatives on the quality of matcha beverages

[0095] To determine the formulation of a color preservative for matcha beverages, a single-factor experiment was conducted based on Example 1. The optimal calcium chloride addition level was fixed at 0.12%. The addition levels of sodium D-isoascorbate (A), citric acid (B), and zinc gluconate (C) were selected as independent variables. The browning degree result was used as the response value. Three factors and three levels were used to determine the optimal level. The factors and levels are shown in Table 8. The response surface optimization experimental design and results are shown in Table 9.

[0096] The browning degree was determined by referring to the method of Han Yanchao et al., using a colorimetric method and using an ultraviolet spectrophotometer to measure the absorbance at 420 nm to represent the browning degree, with distilled water as a blank control.

[0097] Table 8 Response surface optimization test factors and coding levels for different color preservative compounding ratios

[0098]

[0099] Table 9 Response surface optimization experimental design and results of different color protection agent compounding ratios

[0100]

[0101]

[0102] The results in Table 9 show that the optimal color-protecting agent ratio determined through response surface optimization is 0.140% sodium D-isoascorbate, 0.017% citric acid, and 0.010% zinc gluconate. Under this formulation, the matcha beverage exhibited the lowest browning at 0.092 (A420 nm chromaticity), exhibiting no browning and a bright green color. This was significantly lower than the browning at 0.190 (A420 nm chromaticity) of the other formulations, which exhibited a greenish-yellow color with poor gloss. Furthermore, the color-protecting agent dosage of the present invention was relatively low, ranging from 0.112% to 0.376%.

[0103] 4. Effect of sterilization methods on the sensory quality of matcha beverages

[0104] Two comparative examples were set up. Comparative Example 1 omitted the microwave sterilization step on the basis of Example 1. Comparative Example 2 replaced the microwave sterilization with water bath sterilization on the basis of Example 1. The water bath sterilization temperature was 100° C. and the time was 15 min.

[0105] The matcha beverages prepared in Example 1 and Comparative Examples 1 and 2 were subjected to sensory evaluation using the same method as above. The results are shown in Table 10.

[0106] Table 10 Sensory evaluation results of matcha beverages with different sterilization methods

[0107]

[0108]

[0109] It can be seen from Table 10 that microwave sterilization causes less damage to the sensory quality of matcha beverages than water bath sterilization. Microwave sterilization can better preserve the original color, aroma and taste of matcha beverages. This is because the chlorophyll loss rate of water bath sterilization is significantly higher than that of microwave sterilization.

[0110] 5. Effects of microwave sterilization on the physicochemical composition and antioxidant activity of matcha beverages

[0111] Two comparative examples were set up. Comparative Example 1 was to omit the microwave sterilization step on the basis of Example 1. Comparative Example 2 was to replace the microwave sterilization with water bath sterilization on the basis of Example 1. The water bath sterilization temperature was 100° C. and the time was 15 min.

[0112] The physical and chemical compositions and antioxidant properties of the matcha beverages prepared in Example 1 and Comparative Examples 1 and 2 were determined. The results are shown in Table 11.

[0113] Table 11 Effects of different sterilization methods on the physicochemical composition and antioxidant properties of matcha beverages

[0114]

[0115] Table 11 shows that the reduction in free radical scavenging rate with microwave sterilization is smaller than with water-bath sterilization. This is because the heating effect during water-bath sterilization can accelerate the non-enzymatic browning of matcha beverages, resulting in the loss of antioxidant substances such as tea polyphenols, which in turn reduces the free radical scavenging rate. There was no significant difference in centrifugal sedimentation rate between water-bath and microwave sterilization.

[0116] 6. Storage performance test

[0117] The matcha beverage prepared in Example 1 was stored in a refrigerator at 4°C, at room temperature at 25°C (shaded), and at room temperature at 25°C (illuminated). The difference in sensory flavor evaluation under different storage conditions was recorded within 150 days. The sensory flavor evaluation method was the same as above. The results are shown in Table 12.

[0118] Table 12 Sensory flavor evaluation difference of matcha beverages under different storage conditions (%)

[0119]

[0120] It can be seen from the data in Table 12 that the matcha beverage prepared in Example 1 of the present invention has a relatively stable sensory flavor in the early stage of storage under various storage conditions, and the sensory flavor in the middle and late stages of storage is reduced to varying degrees. The sensory flavor stability is shown as 4°C refrigerator>25°C room temperature (shading)>25°C room temperature (light). It can be stored in a 4°C refrigerator for 120 days, at 25°C room temperature (shading) for 105 days, and at 25°C room temperature (light) for 90 days. The sensory flavor of the matcha beverage can still be maintained within the consumer acceptance level, indicating that the matcha beverage prepared by the present invention has a longer product shelf life.

[0121] In summary, the present invention improves the quality stability of the matcha beverage by regulating the formula of the matcha beverage, slows down the precipitation and browning time, and prolongs the shelf life of the product. In addition, the preparation method of the matcha beverage is simple and suitable for large-scale production.

[0122] The above are merely preferred embodiments of the present application, but the scope of protection of the present application is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in this application should be included in the scope of protection of the present application. Therefore, the scope of protection of the present application should be based on the scope of protection of the claims.

Claims

1. A ready-to-drink matcha beverage, characterized in that: The raw material components include the following by mass percentage: matcha 0.4%, erythritol 1.6%, beta-cyclodextrin 0.18%, suspension stabilizer 0.18%-0.52% and color preservative 0.112%-0.376%, and the balance is water; The suspension stabilizer comprises sodium carboxymethyl cellulose, xanthan gum and carrageenan, wherein the mass ratio of the sodium carboxymethyl cellulose, xanthan gum and carrageenan is (3-9): (2-5): (4-12), and the amount of the suspension stabilizer added to the ready-to-drink matcha beverage is 0.18%-0.52%; The color protecting agent includes sodium D-isoascorbate, citric acid, zinc gluconate and calcium chloride; The mass ratio of sodium D-isoascorbate, citric acid, zinc gluconate and calcium chloride in the color protecting agent is (15-45): (2-6): (1-3): (10-40).

2. A method for preparing the ready-to-drink matcha beverage according to claim 1, characterized in that: The following steps are involved: The components are weighed according to mass percentage, matcha, erythritol, β-cyclodextrin, a suspension stabilizer and a color preservative are evenly mixed, water is added and stirred, vacuum degassed, sterilized and then cooled, and a ready-to-drink matcha beverage is obtained after passing the test.

3. The method for preparing the instant matcha beverage according to claim 2, wherein: The vacuum degree of the vacuum degassing is 0.1 MPa, and the time is 10 minutes.

4. The method for preparing the instant matcha beverage according to claim 2, wherein: The sterilization is microwave sterilization, the microwave power is 800W, and the sterilization time is 110s.

5. The method for preparing the ready-to-drink matcha beverage according to claim 2, wherein: The temperature of the added water was 20°C.

6. The method for preparing the ready-to-drink matcha beverage according to claim 2, wherein: Cool to 4°C.

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