Ice tea beverage with tea flavor and its ultrasonic ice tea preparation method

Abstract

The application discloses an ice-sweetened tea drink with obvious tea flavor and an ultrasonic ice-sweetened preparation method thereof, and belongs to the field of deep processing of tea leaves. The ice-sweetened tea drink is prepared by placing fermented tea, Chinese wolfberry, jasmine, osmanthus and mint in an ultrasonic ice-sweetened device. The ultrasonic ice-sweetened device is designed based on the siphon principle and is composed of a base, a tea cup, an ultrasonic element, an ice-sweetened device switch, a siphon tube and an extraction cup. Compared with the prior art, the fermented tea, Chinese wolfberry, jasmine, osmanthus and mint are used as the base of the ice-sweetened tea drink, so that the tea flavor and taste of the ice-sweetened tea drink are obviously improved; the tea drink extraction device is designed based on the siphon principle, so that the tea drink contents can be efficiently extracted in a small amount and for many times; and the ultrasonic ice-sweetening technology is used, so that the flavor substances can be reduced in high-temperature deterioration and the tea contents can be accelerated in dissolution. The ultrasonic ice-sweetened preparation method is simple and practical, can overcome the problems of "weak tea flavor" and "long time consumption" of traditional ice-sweetened tea, and has a good application prospect.

Description

Technical Field

[0001] This invention relates to the field of deep processing technology of tea, specifically to an iced tea beverage with a distinctive tea flavor and its ultrasonic iced extraction preparation method. Background Technology

[0002] Iced tea is a tea beverage made using a special cold-brewing technique. The process typically involves mixing tea leaves with cold water, then slowly cooling and letting it stand for a period of time to allow the aroma and flavor of the tea leaves to fully infuse into the water, resulting in a refreshing and smooth drink.

[0003] Currently, the biggest problem with iced tea drinks is their weak flavor and lack of distinct tea characteristics. This is because the low extraction temperature during the preparation of iced tea results in slow dissolution of the tea's components and low extraction efficiency. For example, Chinese invention patent CN201611118478.X discloses a tea extract, tea beverage, and its preparation method using ice extraction technology.

[0004] Excessive processing time is another major problem hindering the widespread adoption of iced tea. Traditional iced tea brewing methods often involve naturally extracting the tea's components using ice or ice water. For example, using an ice pot, the ice at the top of the pot melts naturally and drips into the tea leaves in the middle, extracting the tea's components. The extracted tea then flows into a glass at the bottom of the pot. This method is not only too time-consuming but also has low extraction efficiency, resulting in incomplete extraction of the tea's components. Summary of the Invention

[0005] This invention addresses the problems of insufficient tea flavor and excessive preparation time in existing iced tea brewing methods by providing an iced tea beverage with a significant tea flavor and its ultrasonic iced extraction preparation method. Through optimization of the tea beverage formula and process, the tea flavor is effectively enhanced and the preparation time is shortened.

[0006] The objective of this invention can be achieved through the following technical solutions:

[0007] A distinctive iced tea beverage, comprising fermented tea, goji berries, jasmine flowers, osmanthus flowers, mint, and ice cubes. This invention uses a fermented tea base. Compared to non-fermented tea, fermented tea has lower levels of tea polyphenols and flavonoids, but higher levels of theaflavins. The fermented tea infusion exhibits lower grassy aroma, umami, bitterness, and astringency, while possessing a more pronounced aged aroma, mellowness, and body.

[0008] Furthermore, the fermented tea is produced by functional fermentation of black tea inoculated with Aspergillus. Aspergillus is the core functional fungus in fermented tea that drives the conversion of catechins (the main astringent substances) into theabrownins (the material basis for the reddish-brown color and mellow taste of fermented tea). Compared with other microbial strains in fermented tea, Aspergillus can more significantly reduce the catechin content and increase the theabrownin content, thus significantly improving the sensory quality of fermented tea.

[0009] Furthermore, the ingredients include the following components and their weight percentages: 1-3g fermented tea, 3-6g goji berries, 0.5-2g jasmine flowers, 0.5-2g osmanthus flowers, 0.2-0.7g mint, plus ice to make 500g.

[0010] A method for preparing iced tea beverages with a distinctive tea flavor using ultrasonic ice extraction includes the following steps:

[0011] S1. Ice preparation: Distilled water is made into appropriately sized ice cubes using an ice maker;

[0012] S2. Ingredient blending: Prepare the tea ingredients according to the tea beverage ingredient ratio and place them in the extraction cup of the ultrasonic ice extraction device for tea beverage;

[0013] S3. Ultrasonic Ice Extraction: Add ice cubes to the extraction cup and perform ultrasonic ice extraction to produce an iced tea drink.

[0014] Furthermore, in step S1, the size of the prepared ice cubes is 1-10g / piece.

[0015] Furthermore, in step S2, the ultrasonic ice extraction device for tea is designed using the siphon principle, and includes:

[0016] The base has an opening at the top and a built-in teacup. The body is equipped with an ultrasonic element and an ice-brewing device switch.

[0017] An extraction cup is placed at the opening of the base, and its bottom wall is inverted conical.

[0018] The siphon tube includes an L-branch, an R-branch, and a V-branch; the L-branch and R-branch are respectively attached to the inner and outer surfaces of the bottom wall of the extraction cup and their top ends are connected. The bottom end of the L-branch is close to the lowest point of the extraction cup, and the bottom end of the R-branch is connected to the V-branch. The V-branch extends vertically downward into the teacup.

[0019] Furthermore, in step S3, the ultrasonic conditions are controlled as follows: power is 0.5-10 kW, and frequency is 20-30 kHz.

[0020] Furthermore, in step S3, the resulting iced tea drinks include both non-iced tea drinks and iced tea drinks, with the ice content of the tea drinks ranging from 0% to 90%.

[0021] Compared with the prior art, the present invention has the following innovations and advantages:

[0022] (1) Using Aspergillus functional fermented tea as the tea base, Aspergillus functional fermentation can degrade cell walls, reduce catechins and caffeine, produce theabrownins, and enhance the aroma and taste of tea. When combined with wolfberry, jasmine, osmanthus and mint, the flavor of the tea is adjusted, and the tea flavor and taste of iced tea are significantly improved.

[0023] (2) The tea extraction device is designed using the siphon principle, which can extract the tea contents in "small amounts and multiple times", resulting in higher extraction efficiency and more thorough extraction of the tea contents.

[0024] (3) Using ultrasonic ice extraction technology to prepare tea drinks can, on the one hand, avoid the deterioration of flavor substances at high temperatures and completely preserve the original color and flavor of tea leaves; on the other hand, the ice-extracted tea soup is low in caffeine and high in amino acids, with a sweet and smooth taste and low bitterness. More importantly, ultrasonic technology can accelerate the dissolution of tea components, shorten the ice extraction time of tea drinks, and overcome the problems of "weak tea flavor" and "long time consumption" of traditional ice extraction.

[0025] In summary, this invention achieves a simultaneous improvement in tea quality and extraction efficiency by combining key elements such as fermented tea base formula, ice extraction, ultrasound, and siphon extraction, resulting in a significant improvement compared to traditional ice-extracted tea. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of the ultrasonic ice extraction device for tea used in this invention. In the figure: 1-base, 2-teacup, 3-ultrasonic element, 4-ice extraction device switch, 5-extraction cup, 6-siphon tube; 61-L branch tube, 62-R branch tube, 63-V branch tube; AL branch tube lowest point, BL branch tube highest point, C-extraction line.

[0027] Figure 2 These are the ingredients used in the iced tea beverage of this invention.

[0028] Figure 3 These are actual photos of tea drinks extracted with boiling water, traditionally iced, and ultrasonically iced.

[0029] Figure 4 The table shows the flavor quality evaluation results for tea drinks extracted by boiling water, traditionally iced, and ultrasonically iced (A, Aroma Radar Chart; B, Taste Radar Chart). * indicates that the flavor attributes of ultrasonically iced tea / traditionally iced tea are significantly different from those of tea extracted by boiling water.

[0030] Figure 5 Metabolomic analysis diagrams of tea beverages (A, tea extracted with boiling water; B, traditional iced tea; C, ultrasonically iced tea).

[0031] Figure 6 The results of multivariate statistical analysis of tea metabolites are shown (A, OPLS-DA analysis; B, S-plot). Detailed Implementation

[0032] The present invention will be further described below with reference to the accompanying drawings and specific embodiments.

[0033] In the ultrasonic ice extraction process of tea beverages in the following embodiments, the ultrasonic ice extraction device used is designed based on the siphon principle, and its structure is as follows: Figure 1 As shown, it includes a base 1, a teacup 2, an ultrasonic element 3, an ice extraction device switch 4, an extraction cup 5, and a siphon tube 6.

[0034] The base 1 has an opening at the top, housing the teacup 2. The ultrasonic element 3 and the ice extraction device switch 4 are mounted on the base. The ultrasonic element 3 is used to adjust the ultrasonic power and frequency and is connected to an ultrasonic generator. The extraction cup 5 is placed at the opening of the base 1, and its bottom wall is inverted conical. The siphon tube 6 includes an L-branch 61, an R-branch 62, and a V-branch 63. The L-branch 61 and R-branch 62 are respectively attached to the inner and outer surfaces of the bottom wall of the extraction cup 5, and their top ends are connected. The bottom end of the R-branch 62 is connected to the V-branch 63, which extends vertically downwards into the teacup 2. The bottom end (point A) of the L-branch is close to the lowest point of the extraction cup 5, and the top end (point B) of the L-branch extends to the extraction line C.

[0035] When using, combine ice cubes with other tea ingredients (such as...) Figure 2 As shown, place the mixture into the extraction cup 5, turn on the ice extraction device switch 4, and adjust the power and frequency of the ultrasonic element 3. Under the action of ultrasound, the mixture in the extraction cup 5 melts with the ice, realizing the extraction process. The extract is drawn through the L branch 61 of the siphon tube 6 and transferred to the lower teacup 2 through the R branch 62 and V branch 63 after the liquid level reaches the extraction line C. Thus, small-batch multiple extractions are achieved through siphon transfer, improving the extraction efficiency and extraction effect of ultrasonic ice extraction.

[0036] Example 1

[0037] This embodiment uses fermented tea, which is inoculated with Aspergillus niger and fermented with functional fermentation, as raw material to prepare an iced tea drink with a distinct tea flavor. The iced tea drink specifically includes the following components and weight contents: 2.5g fermented tea, 5.0g goji berries, 1.5g jasmine flowers, 1.0g osmanthus flowers, 0.5g mint, and ice cubes to make 500g.

[0038] The ultrasonic ice extraction preparation method for the iced tea beverage with a distinctive tea flavor includes the following steps:

[0039] S1. Ice preparation: Distilled water is made into ice cubes using an ice maker, with each ice cube weighing 3g.

[0040] S2. Ingredient blending: Prepare the tea ingredients according to the tea beverage ingredient ratio and place them in the extraction cup 5 of the ultrasonic ice extraction device for tea beverage;

[0041] S3. Ultrasonic Ice Extraction: Add ice cubes to extraction cup 5 and perform ultrasonic ice extraction. The ultrasonic element 3 has a power of 5Kw and a frequency of 25KHz to produce ice-free tea.

[0042] Example 2

[0043] This embodiment uses fermented tea, which is inoculated with Aspergillus cristatus and fermented with functional fermentation of black tea, as raw material to prepare an iced tea drink with a distinctive tea flavor. The iced tea drink specifically includes the following components and weight parts: 3.0g fermented tea, 3.0g goji berries, 1.0g jasmine flowers, 1.0g osmanthus flowers, 0.5g mint, and ice cubes to make 500g.

[0044] The ultrasonic ice extraction preparation method for the iced tea beverage with a distinctive tea flavor includes the following steps:

[0045] S1. Ice preparation: Distilled water is made into ice cubes using an ice maker, with each ice cube weighing 5g.

[0046] S2. Ingredient blending: Prepare the tea ingredients according to the tea beverage ingredient ratio and place them in the extraction cup 5 of the ultrasonic ice extraction device for tea beverage;

[0047] S3. Ultrasonic Ice Extraction: Add ice cubes to extraction cup 5 and perform ultrasonic ice extraction. The ultrasonic element 3 has a power of 4Kw and a frequency of 30KHz to produce ice-free tea.

[0048] Example 3

[0049] This embodiment uses fermented tea inoculated with Aspergillus tabbina to prepare a flavorful iced tea drink. The iced tea drink specifically includes the following components and weight percentages: 3.0g fermented tea, 4.0g goji berries, 1.0g jasmine, 1.0g osmanthus, 0.6g mint, plus ice cubes to make 500g.

[0050] The ultrasonic ice extraction preparation method for the iced tea beverage with a distinctive tea flavor includes the following steps:

[0051] S1. Ice preparation: Distilled water is made into ice cubes using an ice maker, with each ice cube weighing 5g.

[0052] S2. Ingredient blending: Prepare the tea ingredients according to the tea beverage ingredient ratio and place them in the extraction cup 5 of the ultrasonic ice extraction device for tea beverage;

[0053] S3. Ultrasonic Ice Extraction: Add ice cubes to extraction cup 5 and perform ultrasonic ice extraction. The ultrasonic element 3 has a power of 5Kw and a frequency of 28KHz to produce ice-free tea.

[0054] Example 4

[0055] This embodiment uses fermented tea, which is inoculated with Aspergillus fumigatus and fermented functionally, as raw material to prepare an iced tea drink with a distinctive tea flavor. The iced tea drink specifically includes the following components and weight percentages: 2.0g fermented tea, 5.0g goji berries, 2.0g jasmine flowers, 2.0g osmanthus flowers, 0.7g mint, and ice cubes to make 500g.

[0056] The ultrasonic ice extraction preparation method for the iced tea beverage with a distinctive tea flavor includes the following steps:

[0057] S1. Ice preparation: Distilled water is made into ice cubes using an ice maker, with each ice cube weighing 5g.

[0058] S2. Ingredient blending: Prepare the tea ingredients according to the tea beverage ingredient ratio and place them in the extraction cup 5 of the ultrasonic ice extraction device for tea beverage;

[0059] S3. Ultrasonic Ice Extraction: Add ice cubes to extraction cup 5 and perform ultrasonic ice extraction. The ultrasonic element 3 has a power of 1.5Kw and a frequency of 20KHz to produce ice-free tea.

[0060] Example 5

[0061] This embodiment uses fermented tea inoculated with Aspergillus polypolysaccharide to prepare a flavorful iced tea drink. The iced tea drink specifically includes the following components and their weight percentages: 3.0g fermented tea, 3.0g goji berries, 2.0g jasmine flowers, 2.0g osmanthus flowers, and 0.7g mint, with ice cubes added to make 500g.

[0062] The ultrasonic ice extraction preparation method for the iced tea beverage with a distinctive tea flavor includes the following steps:

[0063] S1. Ice preparation: Distilled water is made into ice cubes using an ice maker, with each ice cube weighing 5g.

[0064] S2. Ingredient blending: Prepare the tea ingredients according to the tea beverage ingredient ratio and place them in the extraction cup 5 of the ultrasonic ice extraction device for tea beverage;

[0065] S3. Ultrasonic Ice Extraction: Add ice cubes to extraction cup 5 and perform ultrasonic ice extraction. The ultrasonic element 3 has a power of 4Kw and a frequency of 25KHz to produce ice-free tea.

[0066] Using boiling water extraction and traditional extraction methods under the same conditions as references, the technical indicators, sensory quality, and metabolite composition of the iced tea prepared in Example 1 were analyzed. The experimental conditions are as follows:

[0067] (1) Boiling water extraction, traditional ice extraction, and ultrasonic ice extraction were all conducted in a tea sensory quality laboratory at 25°C. Boiling water extraction tea was prepared by adding the same tea ingredients and steeping in boiling water for 5 minutes. The ice extraction time for traditional ice extraction tea and ultrasonic ice extraction tea was determined by the complete melting of the ice.

[0068] (2) The quantitative determination of water extract was performed according to the national standard GB / T 8305-2013. The quantitative determination of tea polyphenols was performed using the Folin-Ciocalteu colorimetric method, according to the national standard GB / T 8313-2018. The quantitative determination of soluble sugars was performed using the phenol-sulfuric acid method, according to the national standard SN / T 4260-2015. The quantitative determination of total free amino acids was performed according to GB / T 8314-2013. The quantitative determination of theabrownins was based on the reference: Wang et al. Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea. J. Sci. Food Agric. 2011, 91, 2412-2418.

[0069] (3) Evaluation of flavor quality of tea drinks extracted by boiling water, traditional ice extraction and ultrasonic ice extraction, refer to the following reference: Cheng et al. Distinct changes of metabolic profile and sensory quality during Qingzhuan tea processing revealed by LC-MS-based metabolomics, J. Agric. Food Chem., 68(17), 4955-4965.

[0070] (4) Metabolite composition analysis of tea drinks extracted by boiling water, traditional ice extraction and ultrasonic ice extraction was performed using UPLC-MS / MS method, referring to the literature: Cheng et al., Dynamic changes of metabolic profile and tastequality during the long-term aging of Qingzhuan tea: The impact of storageage, Food Chem., 359, 129953-129962.

[0071] The experimental analysis results are as follows:

[0072] The appearance of tea drinks extracted by boiling water, traditional iced extraction, and ultrasonic iced extraction is similar to Figure 1 As shown, ultrasonic ice extraction can prevent the flavor substances from deteriorating at high temperatures and completely preserve the original color and flavor of tea.

[0073] The technical indicators are shown in Table 1 below. It can be seen that ultrasonic ice extraction has a significantly shorter extraction time compared with traditional ice extraction. At the same time, the extraction is more thorough, with higher content of extracts, theabrownins and amino acids, resulting in better quality.

[0074] Table 1 Technical and quality indicators of tea beverages extracted by boiling water, traditional ice extraction, and ultrasonic ice extraction

[0075]

[0076] Flavor quality evaluation results as follows Figure 4 As shown, compared with traditional iced tea and boiling water-extracted tea, ultrasonic iced tea has obvious advantages in all aspects of aroma and taste evaluation. It has a rich aroma, a sweet and smooth taste, low bitterness and a pronounced tea flavor.

[0077] Metabolomics analysis of tea extracted with boiling water, traditionally iced tea, and ultrasonically iced tea. Figure 5 The study yielded the following results: Figure 6 As shown in Table 2. From Figure 6 As can be seen from A, the metabolite composition of traditional iced tea and ultrasonically iced tea differs greatly from that of tea extracted with boiling water. Figure 6 B is a multivariate statistical analysis of their differential metabolites, and the differential metabolites are shown in Table 2. Table 2 shows that the quality-active components Phenetylalcohol xylosyl(1→6)-glucoside, Physcion, and 3-p-coumaroyl-quinic acid in ultrasonically extracted tea are significantly higher than those in boiled water extracted tea and traditionally extracted tea.

[0078] Table 2. Metabolite differences between boiling water extraction, traditional ice extraction, and ultrasonic ice extraction tea drinks.

[0079]

[0080] This specific embodiment is merely an explanation of the present invention and is not intended to limit the present invention. Any changes made by those skilled in the art after reading the specification of the present invention, as long as they are within the scope of the claims of the present invention, will be protected by patent law.

Claims

1. A method for preparing an ultrasonically extracted tea beverage with a pronounced tea flavor, characterized in that, The ingredients of the distinctive iced tea beverage include fermented tea, goji berries, jasmine flowers, osmanthus flowers, mint, and ice cubes. The fermented tea is produced through functional fermentation using Aspergillus. The preparation method includes the following steps: S1. Ice preparation: Distilled water is made into ice cubes using an ice maker; S2. Ingredient Preparation: Prepare the tea ingredients according to the tea beverage ingredient ratio and place them in the extraction cup (5) of the ultrasonic ice extraction device for tea beverage; the ultrasonic ice extraction device for tea beverage is designed based on the siphon principle and includes: The base (1) has an opening at the top and a built-in teacup (2). The body is equipped with an ultrasonic element (3) and an ice-brewing device switch (4). The extraction cup (5) is placed at the opening of the base (1), and its bottom wall is inverted cone shape; The siphon tube (6) includes an L branch tube (61), an R branch tube (62), and a V branch tube (63); the L branch tube (61) and the R branch tube (62) are respectively attached to the inner and outer surfaces of the bottom wall of the extraction cup (5) and their top ends are connected. The bottom end of the L branch tube is close to the lowest point of the extraction cup (5), and the bottom end of the R branch tube (62) is connected to the V branch tube (63). The V branch tube (63) extends vertically downward into the teacup (2). S3. Ultrasonic ice extraction: Add ice cubes to the extraction cup (5) and perform ultrasonic ice extraction to obtain iced tea.

2. The ultrasonic ice-extraction preparation method for iced tea beverages with a pronounced tea flavor according to claim 1, characterized in that, The ingredients of the iced tea beverage with a distinctive tea flavor include the following components and their weight percentages: 1-3 g fermented tea, 3-6 g goji berries, 0.5-2 g jasmine flowers, 0.5-2 g osmanthus flowers, 0.2-0.7 g mint, plus ice to make 500 g.

3. The ultrasonic ice extraction preparation method for iced tea drinks with a significant tea flavor according to claim 1, characterized in that, in step S1, the size of the prepared ice cubes is 1-10 g / piece.

4. The ultrasonic ice-extraction preparation method for iced tea beverages with significant tea flavor according to claim 1, characterized in that, in step S3, the ultrasonic conditions are controlled as follows: power is 0.5-10 KW, and frequency is 20-30KHz.

5. The ultrasonic ice-extraction preparation method for iced tea drinks with a significant tea flavor according to claim 1, characterized in that, in step S3, the prepared iced tea drinks include ice-free tea drinks and iced tea drinks, and the ice content of the tea drinks is between 0% and 90%.

6. The iced tea beverage with a distinctive tea flavor obtained by the preparation method according to any one of claims 1-5.

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