A high mountain mist tea beverage and preparation method thereof

Abstract

The invention discloses a high mountain mist tea beverage and a preparation method thereof, which specifically belongs to the field of solid beverage preparation technology. The preparation method comprises the steps of: taking high mountain mist tea, crushing and screening, soaking in water, refluxing extraction, and drying the obtained filtrate to obtain solid tea extract A; then coating the solid tea extract A to prepare coated solid tea extract B; finally mixing the solid tea extract B, a composite stabilizer, and auxiliary materials to obtain a solid high mountain mist tea beverage; the high mountain mist tea beverage provided by the invention has excellent storage stability, so that it can achieve the effects of promoting blood circulation and reducing three highs that the high mountain mist tea itself has.

Description

Technical Field

[0001] The invention belongs to the field of solid beverage preparation technology, and specifically relates to a high mountain cloud tea beverage and a preparation method thereof. Background Art

[0002] As consumers' demand for healthy and natural drinks grows, high mountain cloud tea has become popular due to its unique growing environment, high-quality tea quality and unique taste. However, despite the huge market demand, the existing product form of high mountain cloud tea beverages is mainly in liquid form, which not only limits its convenience of carrying and storage, but also increases the cost of transportation and storage.

[0003] In view of the above problems, converting high mountain mist tea into solid beverages has become a possible solution. Solid beverages have the advantages of being easy to carry, having a long shelf life, and having low transportation costs, and can better meet the needs of consumers. However, the preparation technology of high mountain mist tea solid beverages on the market still has some problems that need to be solved, especially its storage stability.

[0004] During the production and storage of high mountain cloud tea solid beverages, caking, taste change, and nutritional loss often occur. This is because the active ingredients, moisture, oil and other ingredients in the tea extract, the raw material of the solid beverage, easily react with oxygen and moisture in the air during storage, resulting in a decline in product quality.

[0005] Therefore, how to improve the storage stability of high mountain cloud tea solid beverage has become a technical problem that needs to be solved urgently. This is not only related to the market competitiveness of the product, but also to the health rights and interests of consumers.

[0006] Chinese invention patent CN117016648A discloses a method for producing a high mountain mist tea beverage, which uses ultrasonic extraction to extract tea leaves, so that the effective ingredients in the tea leaves are effectively released and the extraction rate is improved. However, the high mountain mist tea beverage of this technical solution has poor storage stability and is difficult to achieve a long-term storage effect. Summary of the invention

[0007] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a high mountain cloud mist tea beverage with excellent storage stability and a preparation method thereof, by improving the storage stability and maintaining the stability of the effective ingredients of the high mountain cloud mist tea, so that the effects of the high mountain cloud mist tea in promoting blood circulation and lowering the three highs are retained.

[0008] To achieve the above object, the present invention discloses the following technical solutions:

[0009] In a first aspect, the present invention provides a method for preparing a high mountain mist tea beverage, comprising the following steps:

[0010] S1. Take high mountain cloud tea, crush and sieve, soak in water, reflux extraction, reflux 3 times, each time 1-1.5h, reflux temperature ≥80℃, filter to obtain filtrate 1, and set aside the residue;

[0011] S2. The filtrate 1 of step S1 is dried to obtain a solid tea extract A;

[0012] S3. Add water to the residue in step S1, add cellulase, enzymatically hydrolyze for 10-12h, and filter to obtain filtrate 2;

[0013] S4. The solid tea extract A is put into the fluidized bed, the fluidized bed is preheated to a temperature of 40-60 ° C, and the filtrate 2 is spray-coated on the solid tea extract A. After the coating is completed, the coated solid tea extract B is dried;

[0014] S5. Take solid tea extract B, composite stabilizer, and excipients to obtain a solid high mountain cloud tea beverage;

[0015] The composite stabilizer is composed of silicon dioxide, magnesium oxide, magnesium carbonate and guar gum;

[0016] The auxiliary materials are composed of citric acid, malic acid, sucrose and maltodextrin.

[0017] Furthermore, the high mountain mist tea beverage obtained in step S5 is mixed with the following components in parts by mass:

[0018] 20-30 parts of solid tea extract B;

[0019] 1-1.5 parts of composite stabilizer;

[0020] Auxiliary materials: 68.5-79 parts.

[0021] Furthermore, the mass ratio of silicon dioxide, magnesium oxide, magnesium carbonate and guar gum is 1.5:(0.02-0.05):(0.28-0.32):1.

[0022] Furthermore, the auxiliary material is composed of the following components in parts by weight:

[0023]

[0024] Furthermore, the high mountain cloud tea is selected from the high mountain cloud tea that is stir-fried and fermented;

[0025] The sieving in step S1 is ≥60 mesh.

[0026] Furthermore, the mass ratio of material to water in the water soaking step S1 is 1:30.

[0027] Furthermore, the drying in step S2 is spray drying, and the conditions for spray drying are that the air inlet temperature is ≥160°C, the injection speed is 20-30mL / min, and the density of the filtrate 1 is ≤1.23g / mL.

[0028] Furthermore, the material-water mass ratio in step S3 is 1:15, the cellulase activity is 500 U / g, and the amount of cellulase added is 3-4% of the mass of the filter residue.

[0029] Furthermore, the rotation speed of the fluidized coating in step S4 is 60-80 rpm, and the spray gun pressure is 0.53-0.68 MPa.

[0030] In a second aspect, the present invention provides a high mountain cloud tea beverage, which is prepared by the preparation method described in the first aspect.

[0031] Beneficial effects of the present invention:

[0032] The high mountain mist tea beverage provided by the invention has excellent storage stability, so that the high mountain mist tea itself can achieve the effects of promoting blood circulation and reducing three highs. DETAILED DESCRIPTION

[0033] In order to better understand the present invention, the present invention is further described below in conjunction with specific examples, wherein the terms used in the examples are for describing specific embodiments and do not constitute limitations on the scope of protection of the present invention.

[0034] Example Preparation

[0035] High mountain cloud tea uses stir-fried and fermented cloud tea purchased from Guangdong Fangcun Tea City - Guangzhou Lianzhu Tea Co., Ltd.; the remaining raw materials are commercially available.

[0036] Step 1. Take high mountain cloud tea and grind it with a grinder, pass it through a 60-mesh sieve, soak the obtained tea powder in water, the mass ratio of tea powder to water is 1:30, reflux extraction, reflux 3 times, each time for 1-1.5h, reflux temperature 80-90°C, filter after the extraction to obtain filtrate 1 and filter residue, the filter residue is reserved;

[0037] Step 2. spray drying the filtrate 1, wherein the spray drying conditions are as follows: an inlet air temperature of 160-180° C., an injection speed of 20-30 mL / min, and the filtrate 1 can be adjusted to a density of ≤1.23 g / mL, and dried to obtain a solid tea extract A;

[0038] Step 3. Take the filter residue of step 1, add water and stir, the material-water ratio is 1:15, add cellulase, the cellulase activity is 500U / g, the addition amount is 3-4% of the filter residue mass, enzymolysis for 10-12h, stir once every 1h during the enzymolysis process, and filter after the enzymolysis to obtain filtrate 2;

[0039] Step 4. Put tea powder A into a fluidized bed, preheat the fluidized bed to a temperature of 40-60°C, spray the filtrate 2 on the solid tea extract A at a rotation speed of 60-80rpm and a spray gun pressure of 0.53-0.68MPa, and after the coating is completed, dry until the moisture content is ≤10% to obtain the coated solid tea extract B; the specific preparation parameters are as shown in Table 1, wherein the number of reflux times in Comparative Example 1 is 1, and the rest is the same as in Example 2; the reflux extraction temperature in Comparative Example 2 is 50°C, and the rest is the same as in Example 2; the material density of Comparative Example 3 is 1.30g·mL -1 , and the rest is the same as Example 2; Comparative Example 4 is not coated, and the rest is the same as Example 2; Comparative Example 5 is that the coating material is replaced by hydroxycellulose, and the rest is the same as Example 2; Comparative Example 6 is that the coating material is replaced by steviol glycoside, and the rest is the same as Example 2.

[0040] Step 5. Take solid tea extract B, composite stabilizer and auxiliary materials according to the mass parts in Table 3, and mix them in a mixer at 60 r / min for 15 minutes to obtain a solid high mountain cloud tea beverage.

[0041] Table 1 Preparation parameters of Examples 1-4 and Comparative Examples 1-6

[0042]

[0043] Note: “-” in the table means there is no corresponding step.

[0044] The composite stabilizers 1-8 are compounded and mixed according to the mass ratio in Table 2.

[0045] Table 2 Raw material composition of composite stabilizer 1-8

[0046]

[0047] Note: “-” in the table means not added.

[0048] Table 3 Raw material composition of high mountain mist tea beverage

[0049]

[0050] Note: "Solid Tea Extract B" in the table was prepared according to the preparation parameters of Example 2.

[0051] Performance Testing

[0052] Tea polyphenols content detection:

[0053] Principle of the test: Tea polyphenols is one of the main effective ingredients of tea, and has the effects of anti-oxidation, lowering blood lipids, lowering blood sugar, and lowering blood pressure. The detection of tea polyphenols content in tea solid beverages can directly reflect the performance of tea solid beverages. This experiment uses the before-and-after comparison method to verify the change in the content of tea polyphenols in the sample to be tested after being placed for a period of time, and then proves the storage stability of the sample to be tested.

[0054] Samples to be tested: Examples 1-4 and Comparative Examples 1-6 prepared as above.

[0055] Experimental method: Place the samples to be tested in a semi-enclosed dry environment (shading, temperature of 25°C, humidity ≤40%) for 6h, 12h, and 18h, respectively, and detect the tea polyphenols content of the samples to be tested at different time points. The detection method refers to "Determination of Tea Polyphenols by Spectrophotometry" by Lang Huiyun et al., and the results are shown in Table 4.

[0056] Table 4 Tea polyphenols content test results

[0057]

[0058]

[0059] Storage stability test:

[0060] Take high mountain cloud tea beverages 1-9 and place them in a stability test box at a temperature of 42°C and a humidity of 75%. Observe every 24 hours whether there is agglomeration. When agglomeration is found, record the time. Continue the test for the non-agglomeration group until it is placed for 40 days. The storage stability results are shown in Table 5.

[0061] Table 5 Storage stability of high mountain mist tea beverages 1-9

[0062] Group Agglomeration time Alpine Cloud Tea Drink 1 No lumps after 40 days of storage Mountain Cloud Tea Drink 2 No lumps after 40 days of storage Mountain Cloud Tea Drink 3 No lumps after 40 days of storage Mountain mist tea beverage 4 No lumps after 40 days of storage Mountain Cloud Tea Drink 5 17 days of caking Alpine Cloud Tea Drink 6 22 days of caking Mountain Cloud Tea Drink 7 2 days to form a mass Mountain Cloud Tea Drink 8 26 days of caking Mountain Cloud Tea Drink 9 No lumps after 40 days of storage

[0063] The above-mentioned high mountain cloud mist tea beverages 1-4 and 9 which had not agglomerated for 40 days were taken and dissolved in water. The high mountain cloud mist tea 1-4 dissolved and dispersed evenly without stratification, while the high mountain cloud mist tea 9 dissolved and dispersed unevenly and precipitated.

[0064] Result analysis:

[0065] According to the results in Table 4, the tea polyphenols content of Comparative Examples 1 and 2 is relatively low, indicating that the number of reflux extractions and the temperature of reflux extraction have a certain influence on the extraction rate of the effective components in tea leaves;

[0066] In comparative example 3, the density of the material during the spray drying process is relatively high, and the material is unstable during the process of pressurized spraying to form atomization, resulting in uneven atomization, incomplete removal of atomized drying water, and unstable storage of the finished product;

[0067] The tea polyphenol content of Comparative Example 4 was relatively high, but it dropped sharply during the 18-hour storage process, the storage stability was poor, and the functional components were inactivated quickly. This was because the active functional components were quickly exposed to the external environment without coating, resulting in rapid oxidation and inactivation of the functional components.

[0068] The coating materials of Comparative Examples 5 and 6 are replaced with single cellulose and glycoside. Compared with Examples 1-4, the coating materials are the products of enzymatic hydrolysis of the filter residue left over from tea extraction. The products of tea fiber hydrolysis by cellulase mainly include mixed sugars such as oligosaccharides, cellobiose, glucose and reducing sugar, which have better storage stability than single components. Therefore, the tea polyphenols in Comparative Examples 5 and 6 are inactivated faster than those in Examples 1-4, and have poorer storage stability.

[0069] According to Table 5, with the addition of the composite stabilizer, the high mountain mist tea beverages 1-4 can remain agglomerated for more than 40 days. The silicon dioxide, magnesium oxide and magnesium carbonate in the composite stabilizer can make the finished product more stable under a certain ratio. Guar gum can enhance the stability of solid beverages, help extend the shelf life of food, and prevent the separation and precipitation of solid beverages after they are dissolved in water.

[0070] Although the specific embodiments of the present invention are described above, it should be understood by those skilled in the art that this is only for illustration and the protection scope of the present invention is defined by the appended claims. Those skilled in the art may make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, but these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A method for preparing a high mountain mist tea beverage, characterized in that: The following steps are involved: S1. Take high mountain cloud tea, crush and sieve, soak in water, reflux extraction, reflux 3 times, each time 1-1.5h, reflux temperature ≥80℃, filter to obtain filtrate 1, and set aside the residue; S2. The filtrate 1 of step S1 is dried to obtain a solid tea extract A; S3. Add water to the residue in step S1, add cellulase, enzymatically hydrolyze for 10-12h, and filter to obtain filtrate 2; S4. The solid tea extract A is put into the fluidized bed, the fluidized bed is preheated to a temperature of 40-60 ° C, and the filtrate 2 is spray-coated on the solid tea extract A. After the coating is completed, the coated solid tea extract B is dried; S5. Take solid tea extract B, composite stabilizer, and excipients to obtain a solid high mountain cloud tea beverage; The drying in step S2 is spray drying, and the conditions for spray drying are that the air inlet temperature is ≥160°C, the injection speed is 20-30mL / min, and the density of the filtrate 1 is ≤1.23g / mL; The material-water mass ratio in step S3 is 1:15, the cellulase activity is 500U / g, and the amount of cellulase added is 3-4% of the mass of the filter residue; The rotation speed of the fluidized coating in step S4 is 60-80 rpm, and the spray gun pressure is 0.53-0.68 MPa; The high mountain mist tea beverage obtained in step S5 is mixed with the following components in parts by mass: 20-30 parts of solid tea extract B; 1-1.5 parts of composite stabilizer; 68.5-79 parts of auxiliary materials; The composite stabilizer is composed of silicon dioxide, magnesium oxide, magnesium carbonate and guar gum, and the mass ratio of silicon dioxide, magnesium oxide, magnesium carbonate and guar gum is 1.5: (0.02-0.05): (0.28-0.32): 1; The auxiliary materials are composed of the following components in parts by weight: 35.5-38 parts of citric acid; 3-5 parts of malic acid; 5-8 parts of sucrose; 25-30 parts of maltodextrin.

2. The method for preparing the high mountain mist tea beverage according to claim 1, characterized in that: The high mountain cloud tea is made of stir-fried and fermented high mountain cloud tea; The sieving in step S1 is ≥60 mesh.

3. The method for preparing the high mountain mist tea beverage according to claim 1, characterized in that: The mass ratio of material to water in the step S1 of adding water for soaking is 1:

30.

4. A high mountain mist tea beverage, characterized in that: The beverage is prepared by the preparation method according to any one of claims 1 to 3.

Images