Jasmine tea milk tea rich in soluble dietary fiber of tea stem and preparation method thereof

Abstract

The present application relates to a kind of jasmine tea milk tea rich in tea stem soluble dietary fiber and its preparation method, the raw materials of the jasmine tea milk tea include jasmine tea, purified water, erythritol, whole milk powder and tea stem soluble dietary fiber.The mass ratio of jasmine tea and the volume ratio of purified water is 1g:(15-25)mL, the proportion of erythritol in tea soup extract is 4-6g / 100mL, the proportion of whole milk powder in tea soup extract is 6-10g / 100mL, and the proportion of tea stem soluble dietary fiber in tea soup extract is 1-2g / 100mL.The present application formula is healthy and simple, and the product has good stability.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a jasmine tea milk tea rich in soluble tea stem dietary fiber and its preparation method. Background Technology

[0002] Jasmine tea is a specialty tea of ​​my country, made by scenting tea leaves with fresh jasmine flowers. Its traditional processing involves tea leaf preparation, fresh flower processing, tea and flower blending, resting for scenting, ventilation, repeated scenting, flower removal, baking, new scenting, flower enhancement, blending, and packaging. Fuzhou is the birthplace of jasmine tea. In my country, jasmine tea is sold extensively in Beijing, Tianjin, and other regions, second only to green tea in sales volume, making it a key export product. The reason jasmine tea is loved by various consumer groups is that it combines the unique aroma of jasmine with the health benefits of green tea, such as antioxidants, anti-aging, lowering blood lipids, lowering blood pressure, and preventing arteriosclerosis.

[0003] Tea stems, which make up 30% of the gross weight of tea, are produced during the tea refining process. These byproducts are often discarded as waste, resulting in resource waste.

[0004] Milk tea, a beverage with high nutritional value, has a history of thousands of years. With social development and rising living standards, milk tea has become one of the most popular drinks among consumers, especially young people, leading to more in-depth research in this field. As a complex thermodynamically unstable system, milk tea contains various nutrients such as protein, fat, carbohydrates, and vitamins. During storage, it may exhibit phenomena such as protein flocculation, fat rising, solid precipitation, and stratification. Summary of the Invention

[0005] The purpose of this invention is to provide a jasmine tea milk tea rich in soluble tea stem dietary fiber and its preparation method. By adding soluble tea stem dietary fiber, the solution stability of the jasmine tea milk tea is effectively improved, and the silky smooth taste and probiotic effects are enhanced, thus promoting human health.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] The jasmine tea milk tea rich in soluble dietary fiber from tea stems prepared by this invention specifically includes the following raw materials: jasmine tea, purified water, erythritol, whole milk powder, and soluble dietary fiber from tea stems. The mass-to-volume ratio of jasmine tea to purified water is 1g:(15-25)mL, the proportion of erythritol in the tea extract is 4-6g / 100mL, the proportion of whole milk powder in the tea extract is 6-10g / 100mL, and the proportion of soluble dietary fiber from tea stems in the tea extract is 1-2g / 100mL.

[0008] The tea extract refers to the liquid obtained by filtration after extracting jasmine tea and purified water in a constant temperature water bath.

[0009] The soluble dietary fiber from tea stems is prepared by fermenting tea stems using a green mold fermentation method.

[0010] The jasmine tea milk tea exhibits a centrifugal sedimentation rate of less than 1.233%, a fat buoyancy rate of less than 1.623%, a viscosity greater than 2.594 mPa·s, and a stability coefficient greater than 0.856.

[0011] Preferably, the preparation method of the tea extract includes the following steps: weigh jasmine tea according to the proportion, add purified water that has been boiled and cooled to 78-82℃, and place it in a constant temperature water bath at 78-82℃ for extraction. The mass ratio of the jasmine tea to the volume ratio of the purified water is 1g:(15-25)mL, and the extraction time is 8-12min.

[0012] Preferably, in the *Trichoderma viride* fermentation method, the inoculum amount of *Trichoderma viride* is 5-7%, the fermentation time is 5-7 hours, the fermentation temperature is 28-32℃, and the pH value is 4.9-5.1.

[0013] Furthermore, the inoculation amount of *Trichoderma viride* was 6%, the fermentation time was 6 hours, the fermentation temperature was 30℃, and the pH value was 5.0. The tea stem soluble dietary fiber prepared by this method was a uniformly colored, ginger-yellow powder. The product is green and environmentally friendly, with no solvent residue, and has good hydration and antioxidant properties.

[0014] This invention also provides a method for preparing the above-mentioned jasmine tea milk tea, the specific steps of which are as follows:

[0015] Step S1 Tea Infusion: Weigh jasmine tea according to the ratio, add purified water that has been boiled and cooled to 78-82℃, and place it in a constant temperature water bath at 78-82℃ for infusion. The mass ratio of jasmine tea to purified water is 1g:(15~25)mL, and the infusion time is 8-12min.

[0016] Step S2: Filter the tea infusion from step S1 to obtain a tea extract.

[0017] Step S3 Milk Tea Combination: Add erythritol, whole milk powder and tea stem soluble dietary fiber to the tea extract in step S2 according to the following proportions: erythritol 4-6g / 100mL, whole milk powder 6-10g / 100mL, and tea stem soluble dietary fiber 1-2g / 100mL.

[0018] Step S4 Homogenization: Use a milk tea blender to homogenize the milk tea prepared in step S3.

[0019] Step S5: Sterilize and fill the milk tea after homogenization in step S4. Then, fill the milk tea under aseptic conditions to obtain the finished jasmine tea milk tea.

[0020] Preferably, in step S4, the homogenization rotation speed is 18000-22000 r / min, and the time is 25-35 s.

[0021] Preferably, in step S5, the sterilization conditions are: sterilization temperature 110°C, sterilization time 10 min, and cooling at 0°C.

[0022] Compared with the prior art, the present invention has the following advantages:

[0023] 1. This invention uses jasmine tea, erythritol, and whole milk powder as raw materials to make milk tea. It not only possesses a pure and rich jasmine aroma but also the health benefits of green tea, such as antioxidant properties, anti-aging effects, lowering blood lipids, lowering blood pressure, and preventing arteriosclerosis. The use of whole milk powder and erythritol effectively avoids the problem of high carbohydrate and trans fatty acid intake associated with commercially available milk teas. Furthermore, the above preparation method is simple, easy to operate, and has a short preparation time, resulting in a healthy and streamlined formula.

[0024] 2. The soluble dietary fiber from tea stems added in this invention is prepared by fermentation with Trichoderma viride. This product is environmentally friendly, has no solvent residue, and has no potential cytotoxicity. Adding it to jasmine tea milk tea can not only make up for the low dietary fiber content of milk tea, but also significantly improve the stability of the milk tea system. This provides a new approach to the utilization of soluble dietary fiber from tea stems and expands the application of soluble dietary fiber from tea stems in the food field.

[0025] 3. The jasmine tea milk tea prepared by this invention has a centrifugal sedimentation rate of less than 1.233% and a fat flotation rate of less than [missing value].

[0026] 1.623%; viscosity greater than 2.594 mPa·s; stability coefficient greater than 0.856. Detailed Implementation

[0027] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0028] In the following embodiments, the raw materials are as follows:

[0029] The jasmine tea mentioned above is provided by Huaxiangyuan Tea Co., Ltd. It is made from green tea leaves and processed through a series of steps including tea and flower mixing, ventilation and heat dissipation, piling and continuing scenting, flower separation, re-drying (cooling), and re-scenting. The tea leaves absorb the fragrance of jasmine flowers, resulting in a rich, pure, and long-lasting aroma.

[0030] The purified water is obtained by treating municipal tap water through a composite water purifier (PP cotton filter + activated carbon filter + membrane filter + activated carbon filter).

[0031] The erythritol mentioned is a novel fermented low-calorie sweetener produced by Nanjing Ganzhiyuan Co., Ltd. using biotechnology. It has the characteristics of pure sweetness, high stability, good crystallinity, anti-caries properties, high tolerability, and no toxic side effects.

[0032] The whole milk powder mentioned is Anchor whole milk powder produced by Fonterra Group of New Zealand. The milk powder has a fine texture and good solubility. It contains no less than 24% protein, no less than 28% fat, and no less than 0.8% calcium. It has high nutritional value and is beneficial to the human body.

[0033] Soluble dietary fiber from tea stems: 6% *Trichoderma viride* inoculum, 6 hours fermentation time, 30℃ fermentation temperature, pH 5.0. For detailed methods, please refer to "201910805631.3 A method for preparing dietary fiber from tea stems".

[0034] Example 1

[0035] Step S1 Tea Infusion: Weigh 10.0g of jasmine tea, add 200.0mL of purified water that has been boiled and cooled to 80℃, and place it in a constant temperature water bath at 80℃ for infusion. The ratio of the mass of jasmine tea (g) to the volume of purified water (mL) is 1:20, and the infusion time is 10min.

[0036] Step S2: Filter the tea infusion from step S1 to obtain a tea extract.

[0037] Step S3 Milk Tea Combination: Add 10.0g erythritol, 16.0g whole milk powder and 1.0g tea stem soluble dietary fiber to the tea extract in step S2. The proportions of the three materials in the tea extract are 5g / 100mL erythritol, 8g / 100mL whole milk powder and 0.5g / 100mL tea stem soluble dietary fiber.

[0038] Step S4 Homogenization: Homogenize the milk tea mixture prepared in Step S3 using a milk tea blender. Homogenization was performed using a milk tea blender at a speed of 20,000 rpm for 30 seconds.

[0039] Step S5 Sterilization and Packaging: The milk tea homogenized in step S4 is sterilized under the following conditions: sterilization temperature 110℃, sterilization time 10min, and after cooling at 0℃, it is aseptically packaged to obtain the jasmine tea milk tea product.

[0040] Example 2

[0041] Step S1 Tea Infusion: Weigh 10.0g of jasmine tea, add 200.0mL of purified water that has been boiled and cooled to 80℃, and place it in a constant temperature water bath at 80℃ for infusion. The ratio of the mass of jasmine tea (g) to the volume of purified water (mL) is 1:20, and the infusion time is 10min.

[0042] Step S2: Filter the tea infusion from step S1 to obtain a tea extract.

[0043] Step S3 Milk Tea Combination: Add 10.0g erythritol, 16.0g whole milk powder and 2.0g tea stem soluble dietary fiber to the tea extract in step S2. The proportions of the three materials in the tea extract are 5g / 100mL erythritol, 8g / 100mL whole milk powder and 1.0g / 100mL tea stem soluble dietary fiber.

[0044] Step S4 Homogenization: Homogenize the milk tea mixture prepared in Step S3 using a milk tea blender. Homogenization was performed using a milk tea blender at a speed of 20,000 rpm for 30 seconds.

[0045] Step S5 Sterilization and Packaging: The milk tea homogenized in step S4 is sterilized under the following conditions: sterilization temperature 110℃, sterilization time 10min, and after cooling at 0℃, it is aseptically packaged to obtain the jasmine tea milk tea product.

[0046] Example 3

[0047] Step S1 Tea Infusion: Weigh 10.0g of jasmine tea, add 200.0mL of purified water that has been boiled and cooled to 80℃, and place it in a constant temperature water bath at 80℃ for infusion. The ratio of the mass of jasmine tea (g) to the volume of purified water (mL) is 1:20, and the infusion time is 10min.

[0048] Step S2: Filter the tea infusion from step S1 to obtain a tea extract.

[0049] Step S3 Milk Tea Combination: Add 10.0g erythritol, 16.0g whole milk powder and 3.0g tea stem soluble dietary fiber to the tea extract in step S2. The proportions of the three materials in the tea extract are 5g / 100mL erythritol, 8g / 100mL whole milk powder and 1.5g / 100mL tea stem soluble dietary fiber.

[0050] Step S4 Homogenization: Homogenize the milk tea mixture prepared in Step S3 using a milk tea blender. Homogenization was performed using a milk tea blender at a speed of 20,000 rpm for 30 seconds.

[0051] Step S5 Sterilization and Packaging: The milk tea homogenized in step S4 is sterilized under the following conditions: sterilization temperature 110℃, sterilization time 10min, and after cooling at 0℃, it is aseptically packaged to obtain the jasmine tea milk tea product.

[0052] The jasmine tea milk tea prepared using the above embodiments was evaluated by a sensory evaluation panel composed of 10 professionals. The sensory scoring criteria are shown in Table 2, and the sensory scoring results are shown in Table 3. The jasmine tea milk tea was left to stand at 4°C for one month. The stability of the jasmine tea milk tea was evaluated by detecting the centrifugal sedimentation rate (%), oil precipitation rate (%), viscosity (mPa·S), and stability coefficient. The results are shown in Table 4.

[0053] Table 1: Components of Jasmine Tea Milk Tea Examples

[0054]

[0055]

[0056] Table 2 Sensory Evaluation Criteria for Jasmine Tea Milk Tea

[0057]

[0058] Table 3 Sensory Evaluation Table for Jasmine Tea Milk Tea

[0059]

[0060] The sensory evaluation results in Table 3 show that the addition of soluble dietary fiber from tea stems helps to increase the viscosity and smoothness of jasmine tea milk tea, making the texture of the milk tea more uniform and delicate.

[0061] Table 4. Effect of soluble dietary fiber from tea stems on the stability of jasmine tea milk tea in this invention.

[0062]

[0063] The stability coefficient is calculated as follows: Accurately measure 1 mL of milk tea and dilute it 50 times. Measure the absorbance value A1 at a wavelength of 660 nm. After centrifuging the milk tea (2060 × g), take 1 mL of the supernatant, dilute it 50 times, and measure the absorbance value A2. Calculate the stability coefficient of the milk tea using the formula: stability coefficient = A2 / A1.

[0064] Table 4 shows the stability results of the milk tea. As the amount of soluble dietary fiber from tea stems increased, the stability of the jasmine tea milk tea was effectively improved. Specifically, the centrifugal sedimentation rate and fat buoyancy decreased with increasing soluble dietary fiber content, while the viscosity and stability coefficient increased. This indicates that soluble dietary fiber from tea stems not only compensates for the low dietary fiber content of milk tea but also significantly improves the stability of the milk tea system.

[0065] The above description is merely a preferred embodiment of the present invention and is not intended to limit the 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 jasmine tea milk tea rich in soluble dietary fiber from tea stems, characterized in that: The ingredients include jasmine tea, purified water, erythritol, whole milk powder, and soluble dietary fiber from tea stems; the mass-to-volume ratio of jasmine tea to purified water is 1g:15~25mL, the proportion of erythritol in the tea extract is 4~6g / 100mL, the proportion of whole milk powder in the tea extract is 6~10g / 100mL, and the proportion of soluble dietary fiber from tea stems in the tea extract is 1~2g / 100mL. The tea extract is a liquid obtained by filtration after extracting jasmine tea and purified water in a constant temperature water bath. The soluble dietary fiber from tea stems is obtained by fermenting tea stems using the *Trichoderma viride* fermentation method. The jasmine tea milk tea exhibits a centrifugal sedimentation rate of less than 1.233%, a fat buoyancy rate of less than 1.623%, a viscosity greater than 2.594 mPa•S, and a stability coefficient greater than 0.

856. The preparation method of jasmine tea milk tea includes the following steps: Step S1 Tea extraction: Weigh jasmine tea according to the ratio, add purified water that has been boiled and cooled to 78-82℃, and place it in a constant temperature water bath at 78-82℃ for extraction. The mass ratio of jasmine tea to purified water is 1g:15~25mL, and the extraction time is 8-12min. Step S2 Tea infusion filtration: Filter the tea infusion from step S1 to obtain tea infusion extract; Step S3 Milk Tea Combination: Add erythritol, whole milk powder and tea stem soluble dietary fiber to the tea extract in step S2 according to the following proportions: erythritol 4~6g / 100mL, whole milk powder 6~10g / 100mL, and tea stem soluble dietary fiber 1~2g / 100mL. Step S4 Homogenization: Homogenize the milk tea prepared in step S3 using a milk tea blender; Step S5: Sterilize and package the milk tea after homogenization in step S4. After cooling, package the milk tea to obtain the finished jasmine tea milk tea.

2. The jasmine tea milk tea rich in soluble dietary fiber from tea stems as described in claim 1, characterized in that: The stability coefficient is calculated as follows: accurately measure 1 mL of milk tea and dilute it 50 times, and measure the absorbance value A1 at a wavelength of 660 nm; after centrifuging 2060×g of milk tea, take 1 mL of the supernatant and dilute it 50 times, measure the absorbance value A2, and calculate the stability coefficient of milk tea according to the formula stability coefficient = A2 / A1.

3. The jasmine tea milk tea rich in soluble dietary fiber from tea stems as described in claim 1, characterized in that: In the aforementioned *Trichoderma viride* fermentation method, the inoculum amount of *Trichoderma viride* is 5-7%, the fermentation time is 5-7 hours, the fermentation temperature is 28-32℃, and the pH value is 4.9-5.

1.

4. The method for preparing jasmine tea milk tea rich in soluble dietary fiber from tea stems as described in claim 1, comprising the following steps: Step S1 Tea extraction: Weigh jasmine tea according to the ratio, add purified water that has been boiled and cooled to 78-82℃, and place it in a constant temperature water bath at 78-82℃ for extraction. The mass ratio of jasmine tea to purified water is 1g:15~25mL, and the extraction time is 8-12min. Step S2 Tea infusion filtration: Filter the tea infusion from step S1 to obtain tea infusion extract; Step S3 Milk Tea Combination: Add erythritol, whole milk powder and tea stem soluble dietary fiber to the tea extract in step S2 according to the following proportions: erythritol 4~6g / 100mL, whole milk powder 6~10g / 100mL, and tea stem soluble dietary fiber 1~2g / 100mL. Step S4 Homogenization: Homogenize the milk tea prepared in step S3 using a milk tea blender; Step S5: Sterilize and package the milk tea after homogenization in step S4. After cooling, package the milk tea to obtain the finished jasmine tea milk tea.

5. The preparation method according to claim 4, characterized in that: In step S4, the homogenization speed is 18000-22000 r / min, and the time is 25-35 s.

6. The preparation method according to claim 4, characterized in that: In step S5, the sterilization conditions are: sterilization temperature 110℃, sterilization time 10min, and packaging after cooling at 0℃.

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