A clean label soy milk tea and a preparation method thereof

Abstract

The present application belongs to the technical field of food processing, and particularly relates to a soybean milk tea, especially a clean label soybean milk tea, and particularly discloses a preparation method thereof. The clean label soybean milk tea comprises soybean raw materials, tea raw materials, a seasoning sauce, and a mixture of soybean polysaccharide, tremella polysaccharide and sodium hyaluronate. The clean label soybean milk tea product is prepared by using only the soybean raw materials and the tea raw materials as raw materials, and adding the seasoning sauce for seasoning, so that the flavor of the soybean milk tea is more integrated and characteristic, and the taste and preference of the soybean milk tea product are further improved. The soybean milk tea product adds the soybean polysaccharide, the tremella polysaccharide and the sodium hyaluronate as stable components, effectively increases the shelf life stability of the product, the shelf life can reach 9 months, and the sensory quality is more stable during the shelf life, and the taste is increased in fullness and smoothness.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a soy milk tea, particularly a clean label soy milk tea, and specifically disclosing its preparation method. Background Technology

[0002] With the booming popularity of ready-to-drink milk tea shops, the market has also begun to research and promote products other than milk and tea. Soy milk products have a long history of consumption in China, and soybeans are highly regarded by consumers for their unique nutritional value. Dietary guidelines even recommend consuming beans and their products daily for a balanced diet. Moreover, a significant proportion of people in China are lactose intolerant, and currently there are few milk tea drinks on the market that satisfy lactose intolerant individuals while also having a good taste.

[0003] The clean label movement originated in the UK and has spread throughout Europe over the past two decades. To help consumers distinguish food additives, the EU uses the E-NUMBER (E-code) system, listing hundreds of approved additives, including colorings, preservatives, thickeners, flavor enhancers, stabilizers, and more. Through the E-code, consumers can easily understand which food additives are used in a food product. Clean label products minimize the use of E-codes on their labels to maintain the natural attributes of the food listed in the ingredients. Currently, Chinese consumers are also increasingly choosing clean label foods, preferring products with more natural food ingredients rather than those listed as food additives.

[0004] To meet the requirements of clean label products, many soy milk tea products simply mix soy milk and tea, but this often fails to achieve a good flavor. In particular, it results in a combination of the raw, fishy taste of soy milk and the astringency and staleness of tea, creating a lack of flavor harmony and severely impacting product acceptance. Furthermore, because these products lack stabilizers and other food additives, the polyphenols in the tea powder form precipitates and complexes when mixed with soy milk, significantly affecting the product's sensory quality, stability, and even shelf life.

[0005] Therefore, developing a clean-label soy milk tea product with good flavor and stable shelf-life characteristics is of positive significance for the development and promotion of soy milk tea products. Summary of the Invention

[0006] Therefore, the technical problem to be solved by the present invention is to provide a clean label type soy milk tea product to solve the problems of poor flavor, taste and shelf life stability of existing clean label type soy milk tea products;

[0007] The second technical problem to be solved by the present invention is to provide a method for preparing the above-mentioned clean label type soy milk tea.

[0008] To solve the above-mentioned technical problems, the present invention provides a clean label type soy milk tea, wherein the soy milk tea includes soybean raw materials, tea raw materials, seasoning sauce, and a mixture of soybean polysaccharide, tremella polysaccharide and sodium hyaluronate;

[0009] The mass ratio of soybean polysaccharide, tremella polysaccharide and sodium hyaluronate is 2-5:1-5:0.15-0.5.

[0010] Specifically, the mass ratio of soybean polysaccharide, tremella polysaccharide and sodium hyaluronate is 4:2:0.3.

[0011] Specifically, the clean label type soy milk tea, based on the total amount of its raw materials, includes the following components by mass:

[0012] The composition consists of 70-80 wt% soybean raw material, 0.6-1 wt% tea raw material, 0.2-0.8 wt% seasoning sauce, 3.5-6.5 wt% sweetener, 0.02-0.05 wt% salting agent, 0.2-0.5 wt% soybean polysaccharide, 0.1-0.5 wt% tremella polysaccharide, 0.015-0.05 wt% sodium hyaluronate, with the balance being water.

[0013] Specifically, the soybean raw materials include soy milk and / or soy paste;

[0014] Preferably, the solids content of the soybean raw material is 12-20 wt%, more preferably 15-18 wt%.

[0015] Preferably, the soy milk is an enzymatic hydrolysate of soybeans;

[0016] Preferably, the soy milk is a slurry obtained by enzymatic hydrolysis of soybean slurry using bromelain, papain, neutral protease and / or plant protease.

[0017] Specifically, the soybean raw material can be used to prepare soy milk or directly mixed with soy milk powder, and more preferably, soy milk can be used as the raw material.

[0018] The soy milk is preferably made from soybeans that are intact in appearance, bright in color, and free from spoilage. More preferably, the soybeans have had their lipoxygenase inactivated. The selected soybeans are washed with pure water, and 0.5% (by dry weight) of baking soda is added. The soybeans are then soaked, peeled, and ground into a paste. Before filtering or removing residue, the soy milk is hydrolyzed using enzymes such as bromelain, papain, neutral protease, and plant protease. Neutral protease and plant protease are preferred, with an addition amount of 5000-6000 U / protein. The hydrolysis time is 2-3 hours. After hydrolysis, the enzymes are inactivated, preferably by micro-pressure boiling at 100-105℃ for 0.5-5 minutes. After enzyme inactivation, the residue is removed to remove excessively coarse fibers, resulting in a clear and smooth soy milk for later use.

[0019] Preferably, in the pulping process, the mass ratio of soybeans to water is controlled to be 1:5-8, and more preferably, the mass ratio of soybeans to water is 1:5.

[0020] Specifically, the tea raw materials include black tea, green tea, and / or flower tea.

[0021] Specifically, the tea raw materials can be selected from different tea bases, such as flower tea, green tea, black tea and other conventional tea bases. In this solution, since green tea has the highest content of tea polyphenols, it is easier to have a constricting and astringent feeling on the taste buds of the tongue when drinking green tea. Therefore, this solution prefers to use green tea to solve the problem of pairing green tea with soy milk.

[0022] Preferably, the tea raw material is green tea powder with a finer grinding of less than 100μm, and the added 0.6%-1% tea solids can bring the tea milk tea a tea polyphenol content of 500mg / kg.

[0023] Specifically, the condiment includes hazelnut spread and / or caramel sauce;

[0024] Specifically, the hazelnut spread you choose can be a regular commercially available product. Usually, the ingredient list includes hazelnuts and sea salt, and there is no need to add any other ingredients, such as cocoa or chocolate.

[0025] Specifically, the aforementioned clean label type soy milk tea:

[0026] The sweetener includes white sugar;

[0027] The saltiness agent includes edible salt.

[0028] The present invention also discloses a method for preparing the clean label type soy milk tea, comprising the steps of taking the soy raw materials, tea raw materials, seasoning sauce, tremella polysaccharide, soybean polysaccharide, and sodium hyaluronate, adding water and mixing them evenly, followed by homogenization, sterilization, and filling to obtain the product;

[0029] Preferably, the mixing step further includes heating the mixture to 50-70°C and performing shearing and stirring.

[0030] Preferably, the total pressure of the homogenization step is 20MPa-40MPa.

[0031] Specifically, in the preparation method of the clean label type soy milk tea, the mixing step further includes adding a selected amount of the sweetener and salting agent.

[0032] The present invention also discloses a clean label type soy milk tea product prepared by the method described above.

[0033] The clean label soy milk tea product described in this invention uses only soybean and tea ingredients, with the addition of flavoring sauce. In particular, by adjusting the ratio of soybean, tea, and flavoring sauce, the astringency and bitterness of the tea are reduced. At the same time, the combination of aromatic substances from the tea and flavoring sauce reduces the unpleasant flavors of soy milk, such as beany, grassy, ​​and earthy tastes. Through the combination of these three ingredients, the product has an unexpectedly good taste, while also meeting the demand of lactose-intolerant individuals for lactose-free milk tea.

[0034] The clean-label soy milk tea product of this invention uses soybeans containing approximately 36% protein, 19% fat, 30% carbohydrates, 5% crude fiber, and 5% minerals. Soy products have high nutritional value; therefore, consuming soy foods can provide the body with high-quality essential nutrients. In addition to the basic nutrients needed for growth and development, soy products also contain various physiologically active components, including soy isoflavones, bioactive peptides, soy saponins, and phytosterols. These phytochemicals play an important role in maintaining human health. In particular, this invention selects soy milk / soybean paste hydrolyzed by double hydrolases as raw material, which, compared to ordinary soy milk, better modifies the astringency and taste bud astringency caused by tea powder, resulting in a more appealing product.

[0035] In the clean-label soy milk tea product of this invention, the tea raw material contains many of the original nutrients found in tea leaves, rich in polyphenols, theanine, vitamins, and dietary fiber. However, when tea powder is made into a beverage, the interaction between polyphenols and salivary proteins forms insoluble aggregates, reducing the lubricity of salivary proteins and thus giving polyphenols an astringent effect. The soy milk tea product of this invention utilizes a combination of these two ingredients, particularly green tea, soy milk, and hazelnut spread, to weaken the astringent and bitter taste of tea powder. The combination of green tea and soy milk also reduces the beany and grassy taste of soy milk. The combination of hazelnut spread with green tea and soy milk significantly enhances the flavor of the soy milk tea, making it more integrated and distinctive, further improving the taste and appeal of the product. This satisfies the market demand for diverse milk tea products and plant-based milk tea, while also meeting the expectations of lactose-intolerant individuals.

[0036] The soy milk tea product of this invention uses soybean polysaccharide, tremella polysaccharide, and sodium hyaluronate as stabilizing ingredients. Soybean polysaccharide and tremella polysaccharide are used to increase the viscosity of the product, and sodium hyaluronate is used as a quality improver. Through the synergistic effect of the three, by reducing the solid-liquid surface tension, complexing metal ions, and increasing the electrostatic repulsion of precipitates and complexes, the potential precipitation and complexes that may occur during the shelf life of the soy milk tea are effectively reduced, thereby improving the sensory quality and shelf life of the product. This overcomes the problem that when tea polyphenols in tea powder interact with soy milk, precipitation and complexes will form during the product's shelf life, thus affecting the sensory quality and shelf life of the product.

[0037] The soy milk tea product of this invention unexpectedly improves the stability of the soy milk tea and effectively increases its shelf-life stability by selecting food-grade ingredients such as soybean polysaccharides, tremella polysaccharides, and sodium hyaluronate as stabilizing components in the formula. The soy milk tea product of this invention has a shelf life of up to 9 months, during which its sensory quality remains more stable, and its taste becomes fuller and smoother. The soy milk tea product of this invention uses only food-grade ingredients and does not use food additives. It uses ingredients that consumers perceive as healthy to improve the sensory quality of the soy milk tea, while also catering to consumers' demand for "clean label" products. Detailed Implementation

[0038] Example 1

[0039] The raw materials for the soy milk tea described in this embodiment include the following components in 100 wt% by weight: 70 wt% soy milk, 1 wt% green tea powder (ground to below 100 μm), 0.2 wt% hazelnut paste, 0.3 wt% caramel sauce, 0.1 wt% tremella polysaccharide, 0.2 wt% soybean polysaccharide, 0.02 wt% sodium hyaluronate, and the remainder is made up with drinking water.

[0040] The processing method of the soy milk includes: taking soybeans with inactivated fat oxidase, washing them with pure water, adding 0.5% baking soda by weight of dry soybeans, soaking, peeling, and grinding the soybeans (the soybean-to-water mass ratio is 1:5), using neutral protease and plant protease, with the amount of both enzymes added being 5500 Ug / protein, and the hydrolysis time being 2 hours. After hydrolysis, the enzymes are inactivated at 103℃ for 3 minutes, and the soy milk is obtained by filtration.

[0041] According to the above ingredient ratio, soy milk, green tea powder, hazelnut paste, caramel sauce, tremella polysaccharide, soybean polysaccharide, sodium hyaluronate, and drinking water are mixed and blended. The slurry is heated to 60℃ and mixed and sheared for 10-20 minutes to allow the product to fully swell, mix, and blend. The resulting mixed soy milk tea is then homogenized twice at a total homogenization pressure of 20MPa-40MPa. After homogenization, the semi-finished product is subjected to ultra-high temperature instantaneous sterilization, then filled, cooled, and packaged to produce a soy milk tea with a better flavor.

[0042] The soy milk tea has a shelf life of up to 9 months, and its product properties remain stable during the shelf life.

[0043] Example 2

[0044] The raw materials for the soy milk tea described in this embodiment include the following components in 100wt% by weight: 80wt% soy milk, 0.8wt% green tea powder, 0.8wt% hazelnut paste, 0.5wt% tremella polysaccharide, 0.5wt% soybean polysaccharide, 0.05wt% sodium hyaluronate, and the remainder is made up with drinking water.

[0045] The processing method of the soy milk includes: taking soybeans with inactivated fat oxidase, washing them with pure water, adding 0.5% baking soda by weight of dry soybeans, soaking, peeling, and grinding the soybeans (the soybean-to-water mass ratio is 1:5), using neutral protease and plant protease, with the two enzymes added at a rate of 6000 μg / protein, and hydrolyzing for 3 hours, followed by enzyme inactivation at 103°C for 5 minutes, and filtering to obtain soy milk.

[0046] According to the above ingredient ratio, soy milk, green tea powder, hazelnut paste, caramel sauce, tremella polysaccharide, soybean polysaccharide, sodium hyaluronate, and drinking water are mixed and blended. The slurry is heated to 60℃ and mixed and sheared for 10-20 minutes to allow the product to fully swell, mix, and blend. The resulting mixed soy milk tea is then homogenized twice at a total homogenization pressure of 20MPa-40MPa. After homogenization, the semi-finished product is subjected to ultra-high temperature instantaneous sterilization, then filled, cooled, and packaged to produce a soy milk tea with a better flavor.

[0047] The soy milk tea has a shelf life of up to 9 months, and its product properties remain stable during the shelf life.

[0048] Example 3

[0049] The raw materials for the soy milk tea described in this embodiment include the following components in 100wt% by weight: 75wt% soy milk, 0.6wt% green tea powder (ground to below 100μm), 0.3wt% hazelnut paste, 0.2wt% tremella polysaccharide, 0.4wt% soybean polysaccharide, 0.015wt% sodium hyaluronate, and the remainder is made up with drinking water.

[0050] The processing method of the soy milk includes: taking soybeans with inactivated fat oxidase, washing them with pure water, adding 0.5% baking soda by weight of dry soybeans, soaking, peeling, and grinding the soybeans (the soybean-to-water mass ratio is 1:5), using neutral protease and plant protease, with the two enzymes added at a rate of 5000 μg / protein, and hydrolyzing for 3 hours. After hydrolysis, the enzymes are inactivated at 105°C for 5 minutes, and the soy milk is obtained by filtration.

[0051] According to the above ingredient ratio, soy milk, green tea powder, hazelnut paste, caramel sauce, tremella polysaccharide, soybean polysaccharide, sodium hyaluronate, and drinking water are mixed and blended. The slurry is heated to 60℃ and mixed and sheared for 10-20 minutes to allow the product to fully swell, mix, and blend. The resulting mixed soy milk tea is then homogenized twice at a total homogenization pressure of 20MPa-40MPa. After homogenization, the semi-finished product is subjected to ultra-high temperature instantaneous sterilization, then filled, cooled, and packaged to produce a soy milk tea with a better flavor.

[0052] The soy milk tea has a shelf life of up to 9 months, and its product properties remain stable during the shelf life.

[0053] Example 4

[0054] The raw materials for the soy milk tea described in this embodiment include the following components in 100 wt% by weight: 75 wt% soy milk, 0.6 wt% green tea powder (ground to below 100 μm), 0.5 wt% matcha powder (ground to below 100 μm), 0.3 wt% hazelnut paste, 0.2 wt% tremella polysaccharide, 0.4 wt% soybean polysaccharide, 0.015 wt% sodium hyaluronate, and the remainder is made up with drinking water.

[0055] The processing method of the soy milk includes: taking soybeans with inactivated fat oxidase, washing them with pure water, adding 0.5% baking soda by weight of dry soybeans, soaking, peeling, and grinding the soybeans (the soybean-to-water mass ratio is 1:5), using neutral protease and plant protease, with the two enzymes added at a rate of 6000 μg / protein, and hydrolyzing for 3 hours. After hydrolysis, the enzymes are inactivated at 105°C for 5 minutes, and the soy milk is obtained by filtration.

[0056] According to the above ingredient ratio, soy milk, green tea powder, hazelnut paste, caramel sauce, tremella polysaccharide, soybean polysaccharide, sodium hyaluronate, and drinking water are mixed and blended. The slurry is heated to 60℃ and mixed and sheared for 10-20 minutes to allow the product to fully swell, mix, and blend. The resulting mixed soy milk tea is then homogenized twice at a total homogenization pressure of 20MPa-40MPa. After homogenization, the semi-finished product is subjected to ultra-high temperature instantaneous sterilization, then filled, cooled, and packaged to produce a soy milk tea with a better flavor.

[0057] The soy milk tea has a shelf life of up to 9 months, and its product properties remain stable during the shelf life.

[0058] The example describes a soy milk tea with matcha powder added as a tea base, resulting in a soy milk green tea with a refreshing color, smooth taste, and excellent sensory quality.

[0059] Example 5

[0060] The formula and preparation method of the soy milk tea described in this embodiment are the same as those in Embodiment 1, except that the amount of green tea powder added is 0.2 wt%, and the hazelnut paste is not added; instead, drinking water is used to make up the difference.

[0061] Example 6

[0062] The formula and preparation method of the soy milk tea described in this embodiment are the same as those in Embodiment 1. The only difference is that the preparation process of the soy milk is adjusted so that after beating, the soy milk is directly boiled under micro-pressure and then the residue is removed. Enzymatic hydrolysis is not used to enzymatically hydrolyze the protein in the soy milk, thus increasing the extraction of protein from the soy residue.

[0063] Example 7

[0064] The formula and preparation method of the soy milk tea described in this embodiment are the same as those in Embodiment 1, except that the amount of green tea powder added is adjusted to 1.5%.

[0065] Comparative Example 1

[0066] The formula and preparation method of the soy milk tea described in this comparative example are the same as those in Example 3, except that no tremella polysaccharide, soybean polysaccharide and sodium hyaluronate are added.

[0067] Comparative Example 2

[0068] The formula and preparation method of the soy milk tea described in this comparative example are the same as those in Example 3, except that the Tremella polysaccharide is not added.

[0069] Comparative Example 3

[0070] The formula and preparation method of the soy milk tea described in this comparative example are the same as those in Example 3, except that the soy polysaccharide is not added.

[0071] Comparative Example 4

[0072] The formula and preparation method of the soy milk tea described in this comparative example are the same as those in Example 3, except that the sodium hyaluronate is not added.

[0073] Comparative Example 5

[0074] The formula and preparation method of the soy milk tea described in this comparative example are the same as those in Example 3, except that the Tremella polysaccharide and sodium hyaluronate are not added.

[0075] Comparative Example 6

[0076] The formula and preparation method of the soy milk tea described in this comparative example are the same as those in Example 3, except that the soy polysaccharide and sodium hyaluronate are not added.

[0077] Comparative Example 7

[0078] The formula and preparation method of the soy milk tea described in this comparative example are the same as those in Example 3, except that the tremella polysaccharide and soybean polysaccharide are not added.

[0079] Experimental Example

[0080] 1. Taste preference

[0081] The soy milk tea products prepared in Example 1 and Example 5 were subjected to a preference test. There were 30 sensory evaluators, and a scoring system of 1-10 was used, with 1 being very disliked and 10 being very like. The preference of Example 1 was significantly better than that of Example 5. The average preference score of Example 1 was 8.5, while the preference score of Example 5 was 7.

[0082] In Example 6, the soy milk tea product, because the soy milk raw material used was not enzymatically hydrolyzed, had a protein content of approximately 9%, significantly lower than the product in Example 1. Furthermore, in the descriptive analysis of sensory testing, the product in Example 6 still exhibited a slight astringent taste from the tea powder, while the product prepared in Example 1 lacked this astringent or bitter taste. This is presumably because the enzymatically hydrolyzed soy protein contains peptides that more readily bind with polyphenols and phenolic acids in the tea powder. Therefore, although the amount of green tea powder added in Example 1 was only 1 wt%, the product did not have the astringent taste or bitterness associated with tea powder.

[0083] In a descriptive sensory test, eight professional tasters were selected to taste and describe the astringency and taste-triggering sensation brought by the tea powder in the product. In Example 7, because the product in Example 1 contained too much green tea powder, it's possible that the peptides and proteins in the soy milk couldn't bind with the tea polyphenols, resulting in a noticeable taste-triggering sensation and astringency from the tea powder. However, in Example 1, all eight tasters reported no astringency or taste-triggering sensation, and the product was relatively smooth.

[0084] In Comparative Example 1, due to the presence of water separation and sedimentation in the system, the taster scored the product's texture below the minimum acceptable score of 5 points. After shaking the product, it was tasted and found to have decreased smoothness, low fullness, noticeable astringency and graininess, and poor smoothness, resulting in a taste preference score of only 4 points, which was worse than the product in Example 3, which scored 8 points.

[0085] 2. Flavor Detection of Beany Aroma

[0086] The soy milk products prepared according to the methods in Example 1 and Example 5 were subjected to flavor testing for the beany odor index. The testing methods are as follows:

[0087] The beverage was placed in the container of the solid phase microextraction device, sealed, and placed in a 50°C oven for equilibration for 1 hour. Samples were taken using a 75μm CAR-PDMS extraction head. After extraction for 1 minute, the samples were directly transferred to GC-MS for desorption, separation, and determination of flavor compounds.

[0088] Gas chromatography conditions: Varian quartz capillary column The carrier gas was high-purity helium, with a flow rate of 1.0 mL / min. The injection port temperature was 250℃. The temperature program was as follows: the initial column temperature was 70℃, held for 2 min, then increased to 150℃ at 10℃ / min, held for 1 min, then increased to 220℃ at 10℃ / min, held for 10 min, and then increased to 250℃ at 20℃ / min, held for 15 min.

[0089] Mass spectrometry conditions: Ionization was performed by electron impact ionization, with an EI ionization energy of 70 e V, an ion source temperature of 250 °C, a quadrupole temperature of 170 °C, a transfer line temperature of 280 °C, and an accelerating voltage of 6 kV.

[0090] Hexanal and 1-hexanol are considered to be the main components causing the beany odor. The contents of hexanal and 1-hexanol in Example 1 and Example 5 were detected by GC-MS, and the results are shown in Table 1 below.

[0091] Table 1 Results of bean odor detection

[0092]

[0093]

[0094] As can be seen from the data in the table above, due to the appropriate amount of green tea powder added in Example 1, after the homogenization and sterilization processes, the main flavor components of beany flavor, such as hexanal and 1-hexanol, were reduced in Example 1. The sensory preference score also shows that because the soy milk and green tea powder were properly matched in Example 1, the unpleasant flavors such as beany, green bean, and earthy taste in the soy milk were weakened.

[0095] 3. Shelf life stability

[0096] The soy milk products prepared in Comparative Examples 1-7 and Example 1 were respectively filled into transparent PET bottles, and the stability of the products could be observed directly.

[0097] After one month of storage, the product in Comparative Example 1 showed stratification, with a clear dividing line at the bottom third and sedimentation. When the sample was poured, flocculent patterns appeared, indicating a heterogeneous system and poor product texture. Due to the presence of water separation and sedimentation, the taster scored the product texture below the minimum acceptable score of 5 points.

[0098] The product obtained in Example 1, after being stored for one month, exhibited a homogeneous system with no floating or sedimentation, and no sensory abnormalities. Further observation of the storage stability of the product in Example 1 revealed that during the nine-month storage period, slight floating occurred in the seventh month, and slight sedimentation (to an acceptable degree) appeared at the bottom when the sample was poured. In the ninth month, a small amount of surface pattern floated to the top of the product, and the sedimentation at the bottom was heavier than in the seventh month when the sample was poured; however, the system could be evenly mixed by gentle shaking, demonstrating excellent system stability.

[0099] In Comparative Example 2, the product showed stratification and unevenness in the system after 2 months, with less sedimentation than in Comparative Example 1, indicating a slight improvement.

[0100] In Comparative Example 3, water separation occurred at the bottom after 3 months of storage. The amount of water separated accounted for approximately 1 / 10 of the total bottle height. In addition to the water separation, slight flocculent structures were visible during pouring, indicating that the system was not homogeneous.

[0101] During the shelf life of the product in Comparative Example 4, the product system was slightly inferior to that of Example 1, with more protein precipitation than that of Example 1 after 5 months.

[0102] In Comparative Example 5, after one month, the product exhibited phenomena such as stratification, system inhomogeneity, and sedimentation.

[0103] In Comparative Example 6, the products showed stratification and inhomogeneity after 3 months.

[0104] The products in Comparative Example 7 showed phenomena such as stratification, system inhomogeneity, and sedimentation after 1 month.

[0105] It is evident that using soybean polysaccharides alone does not improve the product system, while using tremella polysaccharides alone does improve the product system. However, the optimal combination of soybean polysaccharides and tremella polysaccharides, with soybean polysaccharides at 0.4% and tremella polysaccharides at 0.2%, yields a better product system. Other combination schemes result in a better system than those without addition, but they cannot achieve the smooth and homogeneous state of the soy milk product in Example 3.

[0106] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A clean label type soy milk tea, characterized in that, The soy milk tea includes soybean raw materials, tea raw materials, seasoning sauce, and a mixture of soybean polysaccharides, tremella polysaccharides and sodium hyaluronate; The mass ratio of soybean polysaccharide, tremella polysaccharide, and sodium hyaluronate is 2-5:1-5:0.15-0.

5. The soy milk tea, based on the total amount of raw materials, contains 70-80 wt% soybean raw materials, 0.6-1 wt% tea raw materials, 0.2-0.5 wt% soybean polysaccharide, 0.1-0.5 wt% tremella polysaccharide, and 0.015-0.05 wt% sodium hyaluronate. The solid content of the soybean raw materials is 12-20 wt%. The particle size of the tea raw materials is less than 100 micrometers.

2. The clean label type soy milk tea according to claim 1, characterized in that, The soybean raw materials include soy milk and / or soy paste.

3. The clean label type soy milk tea according to claim 2, characterized in that, The soy milk is an enzymatic hydrolysate of soybeans.

4. The clean label type soy milk tea according to claim 3, characterized in that, The soy milk is a liquid obtained by enzymatic hydrolysis of soybean slurry using neutral protease and plant protease.

5. The clean label type soy milk tea according to claim 4, characterized in that, The plant protease is bromelain and / or papain.

6. The clean label type soy milk tea according to any one of claims 1-5, characterized in that, The tea raw materials include black tea, green tea, and / or flower tea.

7. The clean label type soy milk tea according to any one of claims 1-5, characterized in that, The condiments include hazelnut spread and / or caramel sauce.

8. The clean label type soy milk tea according to any one of claims 1-5, characterized in that, The mass ratio of soybean polysaccharide, tremella polysaccharide and sodium hyaluronate is 4:2:0.

3.

9. The clean label type soy milk tea according to any one of claims 1-5, characterized in that, The soy milk tea, based on the total amount of its raw materials, includes the following components by mass: The composition consists of 70-80 wt% soybean raw material, 0.6-1 wt% tea raw material, 0.2-0.8 wt% seasoning sauce, 3.5-6.5 wt% sweetener, 0.02-0.05 wt% savory agent, 0.2-0.5 wt% soybean polysaccharide, 0.1-0.5 wt% tremella polysaccharide, 0.015-0.05 wt% sodium hyaluronate, with the balance being water.

10. The clean label type soy milk tea according to claim 9, characterized in that: The sweetener includes white sugar; The saltiness agent includes edible salt.

11. A method for preparing the clean label type soy milk tea according to any one of claims 1-8, characterized in that, The process includes taking the soybean raw material, tea raw material, seasoning sauce, tremella polysaccharide, soybean polysaccharide, and sodium hyaluronate, adding water, mixing them evenly, homogenizing, sterilizing, and filling to obtain the final product.

12. A method for preparing the clean label type soy milk tea according to claim 9 or 10, characterized in that, The process includes the steps of mixing the soybean raw material, tea raw material, seasoning sauce, tremella polysaccharide, soybean polysaccharide, and sodium hyaluronate with water, homogenizing, sterilizing, and filling to obtain the final product. The mixing step further includes the step of adding a selected amount of the sweetener and salting agent.

13. The method for cleaning label-type soy milk tea according to claim 11 or 12, characterized in that, The mixing and blending step also includes heating the mixture to 50-70°C and then shearing and stirring it.

14. A clean-label soy milk tea product prepared by any one of the methods described in claims 11-13.

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