Application of zinc-rich yeast in tea color protection, tea drink and preparation method thereof

Abstract

The application discloses application of zinc-rich yeast in tea color protection, and tea and a preparation method thereof, and belongs to the technical field of beverages. The application innovatively proposes the application of the zinc-rich yeast in tea color protection, so that the tea can effectively maintain color stability in a shelf life, and is favorable for the tea to have a long shelf life. The corresponding tea is not only color-stable and long in shelf life, but also is good in flavor and quality. The tea can be obtained by adding appropriate zinc-rich yeast in a conventional tea preparation process, and the preparation method is simple, easy to operate and suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of beverage technology, and more specifically, to the application of a zinc-rich yeast in color preservation of tea drinks, as well as tea drinks and their preparation methods. Background Technology

[0002] Tea beverages, with their unique flavor, rich cultural heritage, and abundant nutrients, are widely favored by consumers and are the world's second most popular beverage after water. The color of the tea infusion is an important indicator of its quality. Different types of tea beverages exhibit different colors, which are the result of the combined effects of various substances within the tea. Deterioration in tea color is mainly due to the susceptibility of these substances to the influence of processing and storage conditions, leading to a series of reactions that produce colored substances, causing the tea infusion to turn yellow, red, or brown. Currently, the deterioration of tea beverage color is one of the main bottlenecks restricting the development of this industry.

[0003] In view of this, the present invention is proposed. Summary of the Invention

[0004] The purpose of this invention is to provide an application of zinc-rich yeast in color preservation of tea drinks, as well as the tea drinks and their preparation methods, in order to improve or solve the above-mentioned technical problems.

[0005] This application can be implemented as follows:

[0006] Firstly, this application provides an application of zinc-rich yeast in color preservation of tea drinks.

[0007] In an optional embodiment, the amount of zinc-enriched yeast used is 0.2wt%-2wt% of the tea raw material used in the tea beverage to be colored, and the zinc ion content in the zinc-enriched yeast is 80,000ppm-120,000ppm.

[0008] Secondly, this application provides a tea beverage in which zinc-rich yeast is added during the preparation process.

[0009] In an optional embodiment, the amount of zinc-enriched yeast used is 0.2wt%-2wt% of the tea raw materials used in the tea beverage, and the zinc ion content in the zinc-enriched yeast is 80,000ppm-120,000ppm.

[0010] Thirdly, this application provides a method for preparing a tea beverage as described in the foregoing embodiments, wherein zinc-rich yeast is added during the tea beverage preparation process.

[0011] In an optional embodiment, the tea preparation process includes the following steps: extracting tea leaves to obtain an extract; removing tea leaves from the extract to obtain tea liquor; and clarifying the tea liquor.

[0012] Zinc-enriched yeast is added during the extraction or clarification process.

[0013] In an optional implementation, zinc-enriched yeast is added during the clarification process.

[0014] In an optional implementation, the extraction conditions include:

[0015] When the tea raw material is green tea, the tea-to-water ratio used for extraction is 1g:40mL-1g:100mL, the extraction time is 5min-15min, and the extraction temperature is 50℃-85℃.

[0016] And / or, when the tea raw material is oolong tea, the tea-to-water ratio used for extraction is 1g:40mL-1g:100mL, the extraction time is 6min-15min, and the extraction temperature is 80℃-95℃;

[0017] And / or, when the tea raw material is black tea, the tea-to-water ratio used for extraction is 1g:30mL-1g:100mL, the extraction time is 6min-15min, and the extraction temperature is 80℃-95℃;

[0018] And / or, when the tea raw material is Pu'er, the tea-to-water ratio used for extraction is 1g:30mL-1g:100mL, the extraction time is 6min-15min, and the extraction temperature is 80℃-95℃;

[0019] And / or, when the tea raw material is black tea, the tea-to-water ratio used for extraction is 1g:40mL-1g:100mL, the extraction time is 5min-10min, and the extraction temperature is 50℃-85℃.

[0020] In an optional implementation, clarification includes: cooling the tea infusion and then centrifuging it.

[0021] In an optional implementation, the tea is cooled to no more than 15°C.

[0022] In an optional implementation, centrifugation is performed at 5500 rpm to 7200 rpm for 8 min to 12 min.

[0023] In an optional embodiment, zinc-enriched yeast is added to the cooled tea infusion, followed by centrifugation.

[0024] In optional embodiments, the method further includes: blending, sterilizing, and bottling the clarified tea infusion.

[0025] The beneficial effects of this application include:

[0026] This application innovatively proposes the application of zinc-enriched yeast in the color protection of tea beverages, which can effectively maintain the color stability of the tea beverages during their shelf life, thus contributing to a longer shelf life. The resulting tea beverages not only have stable color and a longer shelf life, but also superior flavor and quality. This tea beverage can be obtained by adding appropriate zinc-enriched yeast during the conventional tea beverage preparation process; the preparation method is simple, easy to operate, and suitable for industrial production. Attached Figure Description

[0027] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0028] Figures 1 to 5 The results of color changes of tea beverages stored at a constant temperature of 55°C for different days in Example 1;

[0029] Figures 6 to 9 The color change results of tea drinks with different amounts of zinc-enriched yeast added in Example 1 after being stored in a constant temperature phase at 55°C;

[0030] Figures 10 to 14 The results of color changes of tea drinks stored at a constant temperature of 55°C for different days in Example 2;

[0031] Figures 15 to 18 The color change results of tea drinks with different amounts of zinc-enriched yeast added in Example 2 after being stored in a constant temperature phase at 55°C;

[0032] Figures 19 to 23 The results of color changes of tea drinks stored at a constant temperature of 55°C for different days in Example 3;

[0033] Figures 24 to 27 The color change results of tea drinks with different amounts of zinc-enriched yeast added in Example 3 after being stored in a constant temperature phase at 55°C;

[0034] Figures 28 to 32 The results of color changes of tea drinks stored at a constant temperature of 55°C for different days in Example 4 are shown. Detailed Implementation

[0035] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0036] The following section provides a detailed explanation of the application of the zinc-enriched yeast provided in this application in color preservation of tea drinks, as well as the tea drinks and their preparation methods.

[0037] In the prior art, zinc-enriched yeast is commonly used in animal husbandry as a zinc supplement. However, this application, based on the inventor's long-term research in tea beverages, creatively discovers that zinc-enriched yeast can effectively preserve the color of tea. Therefore, this application proposes the application of zinc-enriched yeast in preserving the color of tea beverages.

[0038] By utilizing the organic zinc ions in zinc-rich yeast to form relatively stable chlorophyll zinc complexes to protect the color of tea beverages, it is possible to not only protect the quality stability of tea beverages during their shelf life, thus extending their shelf life, but also introduce easily digestible and absorbable organic zinc ions into the tea beverages, further increasing the quality and value of the product.

[0039] For reference, the amount of zinc-enriched yeast can be 0.2wt%-2wt% of the tea raw material used in the tea beverage to be colored, such as 0.2wt%, 0.5wt%, 0.8wt%, 1wt%, 1.2wt%, 1.5wt%, 1.8wt%, or 2wt%, or any other value within the range of 0.2wt%-2wt%.

[0040] The zinc ion content in zinc-enriched yeast can range from 80,000 ppm to 120,000 ppm, such as 80,000 ppm, 85,000 ppm, 90,000 ppm, 95,000 ppm, 100,000 ppm, 105,000 ppm, 110,000 ppm, 115,000 ppm, or 120,000 ppm. In some typical embodiments, the zinc ion content in zinc-enriched yeast can be 100,000 ppm.

[0041] It should be noted that if the zinc ion content in the zinc-enriched yeast is too low, more zinc-enriched yeast raw material will need to be added to achieve a better color-protecting effect, which not only increases costs but also easily leads to a cloudy tea soup with poor flavor and taste. If the zinc ion content in the zinc-enriched yeast is too high, its color-protecting effect is not significantly improved, but the cost is significantly higher. Considering both cost and quality, the optimal zinc ion content in the zinc-enriched yeast is 100,000 ppm.

[0042] Accordingly, this application provides a tea beverage in which zinc-rich yeast is added during the preparation process.

[0043] Similarly, the amount of zinc-enriched yeast used can be 0.2wt%-2wt% of the tea raw materials used in tea drinks, and the zinc ion content in the zinc-enriched yeast can be 80,000ppm-120,000ppm.

[0044] The tea ingredients used in the tea beverages provided in this application may, but are not limited to, include at least one of the following: black tea, green tea, oolong tea, white tea, yellow tea, dark tea, flower tea, raw Pu-erh tea, and ripe Pu-erh tea. That is, it can be prepared from a single type of tea ingredient or from a blend of multiple tea ingredients. The types of tea beverages produced include, but are not limited to, tea drinks (tea infusion), flavored tea drinks with or without added edible flavorings and / or fruit juices and / or dairy products, compound tea drinks with added plant (grain) water extracts or their concentrates and / or dried powders and / or substitute teas, tea concentrates, etc.

[0045] By adding zinc-enriched yeast during the preparation process, the tea beverage can effectively maintain its color stability throughout its shelf life, resulting in a longer shelf life. The resulting tea beverage not only has stable color and a longer shelf life, but also superior flavor and quality.

[0046] In addition, this application also provides a method for preparing the above-mentioned tea beverage, including: adding zinc-rich yeast during the tea beverage preparation process.

[0047] The preparation process of this tea drink can refer to the conventional tea drink preparation process. The timing of adding zinc-enriched yeast is not limited and can be added at any stage of preparation.

[0048] In some embodiments, the tea preparation process includes the following steps: extracting tea leaves to obtain an extract; removing tea leaves from the extract to obtain tea liquor; and clarifying the tea liquor. Exemplarily, zinc-enriched yeast can be added during either the extraction or clarification process. The zinc-enriched yeast can be added simultaneously with the tea leaves during extraction, or it can be added after the tea leaves have been extracted for a period of time. In some typical embodiments, the zinc-enriched yeast is added during the clarification process.

[0049] For reference, when the tea raw material is green tea, the tea-to-water ratio used for extraction can be 1g:40mL to 1g:100mL, such as 1g:40mL, 1g:45mL, 1g:50mL, 1g:55mL, 1g:60mL, 1g:65mL, 1g:70mL, 1g:75mL, 1g:80mL, 1g:85mL, 1g:90mL, 1g:95mL, or 1g:100mL, or any other value within the range of 1g:40mL to 1g:100mL. The extraction time can be 5min to 15min, such as 5min, 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min, or 15min, or any other value within the range of 5min to 15min. The extraction temperature can be between 50℃ and 85℃, such as 50℃, 55℃, 60℃, 65℃, 70℃, 75℃, 80℃, or 85℃, or any other value within the range of 50℃ to 85℃. In some typical embodiments, the extraction temperature is 75℃ and the extraction time is 5 minutes.

[0050] When the tea raw material is oolong tea, the tea-to-water ratio used for extraction can be 1g:40mL to 1g:100mL, such as 1g:40mL, 1g:45mL, 1g:50mL, 1g:55mL, 1g:60mL, 1g:65mL, 1g:70mL, 1g:75mL, 1g:80mL, 1g:85mL, 1g:90mL, 1g:95mL, or 1g:100mL, or any other value within the range of 1g:40mL to 1g:100mL. The extraction time can be 6min to 15min, such as 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min, or 15min, or any other value within the range of 6min to 15min. The extraction temperature can be between 80℃ and 95℃, such as 80℃, 82℃, 85℃, 88℃, 90℃, 92℃, or 95℃, or any other value within the range of 80℃ to 95℃. In some typical embodiments, the extraction temperature is 90℃ and the extraction time is 6 minutes.

[0051] When the tea raw material is black tea, the tea-to-water ratio used for extraction can be 1g:30mL to 1g:100mL, such as 1g:30mL, 1g:35mL, 1g:40mL, 1g:45mL, 1g:50mL, 1g:55mL, 1g:60mL, 1g:65mL, 1g:70mL, 1g:75mL, 1g:80mL, 1g:85mL, 1g:90mL, 1g:95mL, or 1g:100mL, or any other value within the range of 1g:30mL to 1g:100mL. The extraction time can be 6min to 15min, such as 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min, or 15min, or any other value within the range of 6min to 15min. The extraction temperature can be between 80℃ and 95℃, such as 80℃, 82℃, 85℃, 88℃, 90℃, 92℃, or 95℃, or any other value within the range of 80℃ to 95℃. In some typical embodiments, the extraction temperature is 90℃ and the extraction time is 6 minutes.

[0052] When the tea raw material is Pu-erh tea, the tea-to-water ratio used for extraction can be 1g:30mL to 1g:100mL, such as 1g:30mL, 1g:35mL, 1g:40mL, 1g:45mL, 1g:50mL, 1g:55mL, 1g:60mL, 1g:65mL, 1g:70mL, 1g:75mL, 1g:80mL, 1g:85mL, 1g:90mL, 1g:95mL, or 1g:100mL, or any other value within the range of 1g:30mL to 1g:100mL. The extraction time can be 6min to 15min, such as 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min, or 15min, or any other value within the range of 6min to 15min. The extraction temperature can be between 80℃ and 95℃, such as 80℃, 82℃, 85℃, 88℃, 90℃, 92℃, or 95℃, or any other value within the range of 80℃ to 95℃. In some typical embodiments, the extraction temperature is 80℃ and the extraction time is 6 minutes.

[0053] When the tea raw material is black tea, the tea-to-water ratio used for extraction is 1g:40mL-1g:100mL, such as 1g:40mL, 1g:45mL, 1g:50mL, 1g:55mL, 1g:60mL, 1g:65mL, 1g:70mL, 1g:75mL, 1g:80mL, 1g:85mL, 1g:90mL, 1g:95mL, or 1g:100mL, or any other value within the range of 1g:40mL-1g:100mL. The extraction time can be 5min-10min, such as 5min, 6min, 7min, 8min, 9min, or 10min, or any other value within the range of 5min-10min. The extraction temperature can be between 50℃ and 85℃, such as 50℃, 55℃, 60℃, 65℃, 70℃, 75℃, 80℃, or 85℃, or any other value within the range of 50-85℃. In some typical embodiments, the extraction temperature is 70℃ and the extraction time is 5 minutes.

[0054] It should be noted that stirring can be used as an auxiliary process during the extraction. The stirring frequency is relatively lower for green tea, black tea, and flower tea, and relatively higher for oolong tea and pu-erh tea. For example, a low frequency can be achieved by stirring once every 2 minutes, and a high frequency by stirring once every 1 minute, with each stirring session lasting 30 rpm for 30 seconds. Furthermore, the stirring conditions can be adjusted according to actual conditions and needs. Also, when the tea raw materials are a blend of multiple ingredients, the extraction conditions can be appropriately adjusted.

[0055] After extraction, the tea leaves in the extracted material can be separated using an 80-200 mesh filter to obtain tea infusion.

[0056] In this application, the clarification process may include: cooling the tea infusion and then centrifuging it.

[0057] For reference, the tea should be cooled to no more than 15°C, such as 15°C, 12°C, or 10°C.

[0058] Centrifugation can be performed at 5500 rpm-7200 rpm (e.g., 5500 rpm, 6000 rpm, 6500 rpm, 7000 rpm or 7200 rpm) for 8 min-12 min (e.g., 8 min, 9 min, 10 min, 11 min or 12 min).

[0059] In some typical implementations, zinc-enriched yeast is added to the cooled tea infusion, followed by centrifugation.

[0060] It should be noted that adding zinc-enriched yeast during the extraction process or before cooling, at this stage when the temperature is relatively high, can easily cause the extracted material to have a strong yeast and broth flavor, affecting the taste and flavor of the tea. Adding zinc-enriched yeast after cooling can prevent the tea from having a strong yeast and broth flavor. In addition, combined with centrifugation after cooling, the insoluble substances of the zinc-enriched yeast can be effectively separated from the tea, while the soluble substances are effectively retained in the tea.

[0061] Further, the clarified tea liquor is blended, sterilized, and bottled.

[0062] In this application, zinc-enriched yeast can also be added during the preparation process, but adding it during this process will require an additional centrifugation step to remove any undissolved zinc-enriched yeast added during the preparation process.

[0063] For reference, a measured amount of tea juice, vitamin C, or sodium D-isoascorbate, or other antioxidants, can be added according to the flavor formula. The amount of antioxidant added can be, for example, 0.02%-0.08%. Furthermore, other ingredients can be added depending on the type of tea beverage; for example, fruit juice can be added to fruit-flavored tea beverages, and milk or dairy products can be added to milk tea beverages. Further, the pH value of the product can be adjusted using sodium bicarbonate, etc.

[0064] UHT sterilization can be used. For example, neutral (pH 6.5-7.5) pure tea beverages or compound tea beverages can be sterilized at 135°C for 30 seconds, or at 138°C for 15 seconds. Acidic (pH 5.0-6.5) tea beverages can be sterilized at 105°C for 15 seconds, or at 112°C for 15 seconds, and milk tea beverages can be sterilized at 138°C for 30 seconds. The temperature at the sterilizer outlet should be controlled to not exceed 30°C.

[0065] The filling temperature should be controlled to not exceed 30℃.

[0066] It should be emphasized that the processes of preparation, sterilization and filling mentioned above in this application are not limited to the methods listed above, and can also be carried out with reference to conventional tea beverage operations.

[0067] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0068] Example 1

[0069] This embodiment provides a green tea beverage, which is prepared through the following steps:

[0070] S1: Using 50g of green tea as raw material, extract at 70℃ for 5min with a tea-to-water ratio of 1g:70mL. During the extraction process, stir at 30 rpm for 30s every 2min to obtain the extracted material.

[0071] S2: Use a 100-mesh filter to separate the extracted material to obtain tea soup.

[0072] S3: Cool the tea soup to 10℃, add zinc-rich yeast with a zinc ion content of 100,000 ppm, mix well, and centrifuge at 6000 r / min for 10 min to obtain the initial tea product.

[0073] S4: Add 0.05wt% vitamin C to the initial tea product, adjust its pH to 6.5 using sodium bicarbonate; sterilize at 138℃ for 15 seconds, and then bottle.

[0074] In S3, zinc-enriched yeast was added to the tea infusion at zinc ion concentrations of 0 mg / L, 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L, respectively, to study the color-protecting effect at different addition levels. The tea obtained in S4 was placed in a 55°C incubator to accelerate the experiment, simulating a month's color change at room temperature over one day. The results are as follows... Figures 1 to 9 As shown.

[0075] Figures 1 to 5 The images show the color changes of tea drinks stored at a constant temperature of 55℃ for 0, 3, 6, 9, and 12 days, respectively. From left to right, each image represents tea drinks with zinc ion additions of 0 mg / L, 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L.

[0076] Figures 6 to 9 The images show the color changes of teas with zinc ion concentrations of 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L after storage in a constant temperature phase at 55°C. In each image, the first sample bottle represents the original color of the tea without zinc-enriched yeast, while the second to sixth sample bottles, from left to right, represent the color changes of the tea with zinc-enriched yeast after storage in a constant temperature phase at 55°C for 12 days, 9 days, 6 days, 3 days, and 0 days, respectively.

[0077] Depend on Figures 1 to 9 It can be seen that, compared with tea infusions without added selenium-enriched yeast, the color of tea infusions with added zinc-enriched yeast was well preserved. Furthermore, the higher the zinc ion content in the tea infusion from the zinc-enriched yeast, the more significant the color-preserving effect. The color-preserving effect after 12 months was consistent with the color of the 3-month product sample without zinc-enriched yeast, effectively protecting the color of green tea. However, once the zinc ion content in the tea infusion reached a certain level, further increasing the amount of zinc-enriched yeast did not significantly improve the color-preserving effect. This example shows no significant difference in color-preserving effect between addition amounts of 15 mg / L and 20 mg / L.

[0078] Example 2

[0079] This embodiment provides a jasmine tea beverage, which is prepared through the following steps:

[0080] S1: Using green tea and jasmine flowers (50g in total, with a mass ratio of 1:1) as tea raw materials, extract at 70℃ for 5min with a tea-to-water ratio of 1g:70mL. During the extraction process, stir at 30 rpm for 30s every 2min to obtain the extracted material.

[0081] S2: Use a 100-mesh filter to separate the extracted material to obtain tea soup.

[0082] S3: Cool the tea soup to 10℃, add zinc-rich yeast with a zinc ion content of 100,000 ppm, mix well, and centrifuge at 6000 r / min for 10 min to obtain the initial tea product.

[0083] S4: Add 0.05wt% vitamin C to the initial tea product, adjust its pH to 6.5 using sodium bicarbonate; sterilize at 138℃ for 15 seconds, and then bottle.

[0084] In S3, zinc-enriched yeast was added to the tea infusion at zinc ion concentrations of 0 mg / L, 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L, respectively, to study the color-protecting effect at different addition levels. The tea obtained in S4 was placed in a 55°C incubator to accelerate the experiment, simulating a month's color change at room temperature over one day. The results are as follows... Figures 10 to 18 As shown.

[0085] Figures 10 to 14 The images show the color changes of tea drinks stored at a constant temperature of 55℃ for 0, 3, 6, 9, and 12 days, respectively. From left to right, each image represents tea drinks with zinc ion additions of 0 mg / L, 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L.

[0086] Figures 15 to 18 The images show the color changes of teas with zinc ion concentrations of 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L after storage in a constant temperature phase at 55°C. In each image, the first sample bottle represents the original color of the tea without zinc-enriched yeast, while the second to sixth sample bottles, from left to right, represent the color changes of the tea with zinc-enriched yeast after storage in a constant temperature phase at 55°C for 12 days, 9 days, 6 days, 3 days, and 0 days, respectively.

[0087] Depend on Figures 10 to 18It can be seen that, compared with tea infusions without added selenium-enriched yeast, the color of tea infusions with added zinc-enriched yeast was well preserved. Furthermore, the higher the zinc ion content in the tea infusion from the zinc-enriched yeast, the more significant the color-preserving effect. The color-preserving effect after 12 months was consistent with the color of the 3-month product sample without zinc-enriched yeast, effectively protecting the color of green tea. However, once the zinc ion content in the tea infusion reached a certain level, further increasing the amount of zinc-enriched yeast did not significantly improve the color-preserving effect. This example shows no significant difference in color-preserving effect between addition amounts of 15 mg / L and 20 mg / L.

[0088] Example 3

[0089] This embodiment provides a Pu-erh tea beverage, which is prepared through the following steps:

[0090] S1: Using 50g of raw Pu-erh tea as raw material, extract at 80℃ for 6min with a tea-to-water ratio of 1g:65mL. During the extraction process, stir at 30 rpm for 30s every 1min to obtain the extracted material.

[0091] S2: Use a 100-mesh filter to separate the extracted material to obtain tea soup.

[0092] S3: Cool the tea soup to 10℃, add zinc-rich yeast with a zinc ion content of 100,000 ppm, mix well, and centrifuge at 6000 r / min for 10 min to obtain the initial tea product.

[0093] S4: Add 0.05wt% vitamin C to the initial tea product, adjust its pH to 6.5 using sodium bicarbonate; sterilize at 138℃ for 15 seconds, and then bottle.

[0094] In S3, zinc-enriched yeast was added to the tea infusion at zinc ion concentrations of 0 mg / L, 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L, respectively, to study the color-protecting effect at different addition levels. The tea obtained in S4 was placed in a 55°C incubator to accelerate the experiment, simulating a month's color change at room temperature over one day. The results are as follows... Figures 19 to 27 Show.

[0095] Figures 19 to 23 The images show the color changes of tea drinks stored at a constant temperature of 55℃ for 0, 3, 6, 9, and 12 days, respectively. From left to right, each image represents tea drinks with zinc ion additions of 0 mg / L, 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L.

[0096] Figures 24 to 27The images show the color changes of teas with zinc ion concentrations of 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L after storage in a constant temperature phase at 55°C. In each image, the first sample bottle represents the original color of the tea without zinc-enriched yeast, while the second to sixth sample bottles, from left to right, represent the color changes of the tea with zinc-enriched yeast after storage in a constant temperature phase at 55°C for 12 days, 9 days, 6 days, 3 days, and 0 days, respectively.

[0097] Depend on Figures 19 to 27 It can be seen that, compared with tea infusions without added selenium-enriched yeast, the color of tea infusions with added zinc-enriched yeast was well preserved. Furthermore, the higher the zinc ion content in the tea infusion from the zinc-enriched yeast, the more significant the color-preserving effect. The color-preserving effect after 12 months was consistent with the color of the 3-month product sample without zinc-enriched yeast, effectively protecting the color of green tea. However, once the zinc ion content in the tea infusion reached a certain level, further increasing the amount of zinc-enriched yeast did not significantly improve the color-preserving effect. This example shows no significant difference in color-preserving effect between addition amounts of 15 mg / L and 20 mg / L.

[0098] Example 4

[0099] This embodiment provides an oolong tea beverage, which is prepared through the following steps:

[0100] S1: Using 50g of oolong tea as raw material, extract at 90℃ for 6min with a tea-to-water ratio of 1g:70mL. During the extraction process, stir at 30 rpm for 30s every 1min to obtain the extracted material.

[0101] S2: Use a 100-mesh filter to separate the extracted material to obtain tea soup.

[0102] S3: Cool the tea soup to 10℃, add zinc-rich yeast with a zinc ion content of 100,000 ppm, mix well, and centrifuge at 6000 r / min for 10 min to obtain the initial tea product.

[0103] S4: Add 0.05wt% vitamin C to the initial tea product, adjust its pH to 6.5 using sodium bicarbonate; sterilize at 138℃ for 15 seconds, and then bottle.

[0104] In S3, zinc-enriched yeast was added to the tea infusion at zinc ion concentrations of 0 mg / L, 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L, respectively, to study the color-protecting effect at different addition levels. The tea obtained in S4 was placed in a 55°C incubator to accelerate the experiment, simulating a month's color change at room temperature over one day. The results are as follows... Figures 28 to 32 Show.

[0105] Figures 28 to 32 The images show the color changes of tea drinks stored at a constant temperature of 55℃ for 0, 3, 6, 9, and 12 days, respectively. From left to right, each image represents tea drinks with zinc ion additions of 0 mg / L, 5 mg / L, 10 mg / L, 15 mg / L, and 20 mg / L.

[0106] Depend on Figures 28 to 32 It can be seen that, compared with tea infusions without added selenium-enriched yeast, the color of tea infusions with added zinc-enriched yeast was well preserved. Furthermore, the higher the zinc ion content in the tea infusion from the zinc-enriched yeast, the more significant the color-protecting effect. However, once the zinc ion content in the tea infusion reached a certain level, further increasing the amount of zinc-enriched yeast did not significantly improve the color-protecting effect. This example shows no significant difference in color-protecting effect between addition amounts of 15 mg / L and 20 mg / L.

[0107] Example 5

[0108] This embodiment provides a green tea beverage, which is prepared through the following steps:

[0109] S1: Using 50g of green tea as raw material, extract at 50℃ for 15min with a tea-to-water ratio of 1g:40mL. During the extraction process, stir at 30 rpm for 30s every 2min to obtain the extracted material.

[0110] S2: Use a 100-mesh filter to separate the extracted material to obtain tea soup.

[0111] S3: Cool the tea soup to 15℃, add zinc-rich yeast with a zinc ion content of 80000ppm, mix well, and centrifuge at 5500r / min for 12min to obtain the initial tea product.

[0112] S4: Add 0.02wt% sodium D-isoascorbate and 20% (v / v) lemon juice to the initial tea product, adjust the pH to 5.5 with sodium bicarbonate, sterilize at 135℃ for 15s, and then fill.

[0113] The color-protecting effect of zinc-enriched yeast was studied according to the method in Example 1. The results also showed that the color of tea soup with added zinc-enriched yeast was protected compared with that without added selenium-enriched yeast.

[0114] Example 6

[0115] This embodiment provides a green tea beverage, which is prepared through the following steps:

[0116] S1: Using 50g of green tea as raw material, extract at 85℃ for 10min with a tea-to-water ratio of 1g:100mL. During the extraction process, stir at 30 rpm for 30s every 2min to obtain the extracted material.

[0117] S2: Use a 100-mesh filter to separate the extracted material to obtain tea soup.

[0118] S3: Cool the tea soup to 10℃, add zinc-rich yeast with a zinc ion content of 120,000 ppm, mix well, and centrifuge at 7200 r / min for 5 min to obtain the initial tea product.

[0119] S4: Add 0.08wt% vitamin C and 5% (v / v) pure milk to the initial tea product, adjust its pH value to 6.5 with sodium bicarbonate; sterilize at 105℃ for 15s, and then fill.

[0120] The color-protecting effect of zinc-enriched yeast was studied according to the method in Example 1. The results also showed that the color of tea soup with added zinc-enriched yeast was protected compared with that without added selenium-enriched yeast.

[0121] Example 7

[0122] The difference between this embodiment and Embodiment 1 is that the zinc-enriched yeast is extracted after being mixed with green tea raw materials.

[0123] The color-protecting effect of zinc-enriched yeast was studied according to the method in Example 1. The results also showed that the color of tea soup with added zinc-enriched yeast was protected compared with that without added selenium-enriched yeast.

[0124] Example 8

[0125] The difference between this embodiment and Example 1 is that the zinc-enriched yeast is added after the green tea and water have been mixed and extracted for 2 minutes.

[0126] The color-protecting effect of zinc-enriched yeast was studied according to the method in Example 1. The results also showed that the color of tea soup with added zinc-enriched yeast was protected compared with that without added selenium-enriched yeast.

[0127] Example 9

[0128] The difference between this embodiment and Embodiment 1 is that the zinc-enriched yeast is added during the preparation stage.

[0129] The color-protecting effect of zinc-enriched yeast was studied according to the method in Example 1. The results also showed that the color of tea soup with added zinc-enriched yeast was protected compared with that without added selenium-enriched yeast.

[0130] Comparative Example 1

[0131] The difference between this comparative example and Example 1 is that the zinc ion content in the zinc-enriched yeast is 50,000 ppm.

[0132] The color-protecting effect of zinc-enriched yeast was studied according to the method of Example 1. The results showed that the color-protecting effect of 50,000 ppm zinc-enriched yeast was significantly lower than that of 100,000 ppm. During the same shelf life, the color change was deeper than that of Example 1, the score was significantly different from that of Example 1, and there was a distinct yeast smell.

[0133] Comparative Example 2

[0134] The difference between this comparative example and Example 1 is that the zinc ion content in the zinc-enriched yeast is 150,000 ppm.

[0135] The color-protecting effect of zinc-enriched yeast was studied according to the method of Example 1. The results showed that the color-protecting effect of 150,000 ppm zinc-enriched yeast was not significantly different from that of 100,000 ppm zinc-enriched yeast. However, within the same shelf life, the overall score was significantly lower than that of Example 1, and there was a noticeable yeast smell and a metallic ion smell.

[0136] Comparative Example 3

[0137] The difference between this comparative example and Example 1 is that zinc-enriched yeast was not used.

[0138] The color-protecting effect of zinc-enriched yeast was studied according to the method of Example 1. The results showed that there was a significant difference between the unused zinc-enriched yeast and the 100,000 ppm zinc-enriched yeast. Within the same shelf life, the overall score was significantly lower than that of Example 1. The unused zinc-enriched yeast was significantly darker and duller in color, with severe loss of aroma and a stronger oxidized taste.

[0139] In addition, sensory evaluations were conducted on the tea drinks obtained in Examples 1-9 and Comparative Examples 1-3. The evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0140] Table 1 Evaluation Criteria

[0141]

[0142]

[0143] Table 2 Evaluation Results

[0144] Color aroma taste Total Score Example 1 28 28 38 94 Example 2 28 29 38 95 Example 3 26 27 36 89 Example 4 26 27 35 88 Example 5 24 26 37 87 Example 6 27 25 28 80 Example 7 28 26 30 84 Example 8 28 26 26 80 Example 9 27 27 37 91 Comparative Example 1 22 24 27 73 Comparative Example 2 26 26 22 74 Comparative Example 3 15 24 35 74

[0145] As can be seen from Table 2, Examples 1-9 all scored above 80 points, while Comparative Examples 1-3 all scored below 75 points. The Examples are significantly better than the Comparative Examples. The zinc-enriched yeast greatly improves the quality of the product in terms of color, aroma and taste.

[0146] In summary, this application innovatively proposes the application of zinc-enriched yeast in the color protection of tea beverages, which can effectively maintain the color stability of the tea beverages during their shelf life, thus contributing to a longer shelf life. The resulting tea beverages not only have stable color and a longer shelf life, but also superior flavor and quality. This tea beverage can be obtained by adding appropriate zinc-enriched yeast during the conventional tea beverage preparation process; the preparation method is simple, easy to operate, and suitable for industrial production.

[0147] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing a tea beverage, characterized in that, include: S1: Using 50g of green tea as raw material, extract at 70℃ for 5min with a tea-to-water ratio of 1g:70mL. During the extraction process, stir at 30 rpm for 30s every 2min to obtain the extracted material. S2: Separate the extracted material using a 100-mesh filter to obtain tea infusion; S3: Cool the tea infusion to 10℃, add zinc-enriched yeast with a zinc ion content of 100,000 ppm, mix well, and centrifuge at 6000 r / min for 10 min to obtain the initial tea product; the zinc ion concentration of the zinc-enriched yeast in the tea infusion is 5 mg / L, 10 mg / L, 15 mg / L or 20 mg / L. S4: Add 0.05wt% vitamin C to the initial tea product, adjust its pH to 6.5 using sodium bicarbonate; sterilize at 138℃ for 15 seconds, and then bottle.

2. A tea beverage, characterized in that, It is prepared by the preparation method described in claim 1.

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