A functional fruit tea beverage with zero sugar and zero fat and a preparation method thereof

Abstract

The present application relates to the technical field of normal temperature fruit tea beverage, and specifically provides a zero-sugar and zero-fat functional fruit tea beverage and a preparation method thereof. The mass ratio of soluble soybean polysaccharide to Luo-shen oolong tea liquid in the zero-sugar and zero-fat functional fruit tea beverage is (0.5-2):(300-400). The sweetening agent in the zero-sugar and zero-fat functional fruit tea beverage is composed of erythritol, xylitol, stachyose, sucralose and acesulfame potassium. The optimal stabilizer is screened out by testing different stabilizer raw materials, and the sweetening agent combination which does not affect the stability of the product is screened out, so that the system stability problems such as precipitation, water separation and particle floating during the shelf life of the product are improved, and the product maintains high stability. The product provided by the present application has pure sweetness, does not add food essence, and the sweetness does not have the artificial feeling of lengthening.

Description

Technical Field

[0001] This invention relates to the field of room temperature fruit tea beverage technology, and in particular to a zero-sugar, zero-fat functional fruit tea beverage and its preparation method. Background Technology

[0002] Roselle (also known as hibiscus or roselle), an annual herbaceous plant of the Malvaceae family, has cup-shaped, purplish-red calyxes. Rich in vitamin C, amino acids, organic acids, flavonoids, anthocyanins, and other nutrients, roselle is often called the "plant ruby." Natural pigments extracted from it can be used as coloring and flavoring additives in the food industry. Besides its effects of relieving fatigue, clearing heat and relieving summer heat, and improving sleep, it also has various pharmacological and medicinal uses, including lowering blood pressure, relieving asthma, detoxifying, promoting urination, and treating heart disease, neurological disorders, and cancer.

[0003] Oolong tea is a semi-fermented tea, a superior variety produced through processes such as picking, withering, shaking, pan-frying, rolling, and baking. It leaves a lingering fragrance and a sweet aftertaste, and is praised not only for its color, aroma, and taste, but also for its nutritional benefits. Studies have shown that oolong tea is rich in complex bioactive components, containing tea polyphenols, tea polysaccharides, tea pigments, alkaloids, and amino acids. These components offer various benefits, including antioxidant properties, prevention of cardiovascular disease, anti-allergy effects, antibacterial activity, and cancer inhibition. It also helps regulate blood lipids, aids in weight loss, controls weight, and promotes beauty and skin health.

[0004] Lemons are rich in naringin, hesperidin, citric acid, and other components, possessing a unique aroma. They stimulate saliva production and appetite, effectively relieving symptoms such as dry mouth, loss of appetite, and indigestion, and can also help to clear phlegm and relieve coughs. Furthermore, lemons are rich in vitamin C, which acts as an antioxidant, helping to eliminate free radicals, inhibit melanin deposition, and whiten and soften the skin.

[0005] Hawthorn, a plant belonging to the genus Crataegus in the Rosaceae family, has a purplish-red peel and deep red flesh. Rich in vitamin C, flavonoids, organic acids, quercetin, calcium, iron, and other nutrients, hawthorn offers health benefits such as lowering blood lipids and blood pressure, aiding digestion and appetite, and promoting blood circulation. It can also accelerate metabolism and burn excess fat.

[0006] Ume plum, a plant of the Rosaceae family, is spherical or flattened-spherical in shape, with a black or brownish-black, wrinkled surface. It has calming, heat-clearing, thirst-quenching, lung-astringent, and cough-relieving effects. It can protect the gastrointestinal tract, increase appetite, and effectively relieve indigestion and anorexia. It can also prevent aging, clear toxins from the blood, slow down the putrefaction of food in the intestines, and promote intestinal absorption and metabolism.

[0007] Against the backdrop of continuously changing consumption concepts, consumers are increasingly pursuing healthier and more youthful food options, and the trend in tea beverages is constantly shifting towards sugar-free, natural, and additive-free products. Compared to traditional tea drinks, new-style tea drinks place greater emphasis on the selection of raw materials and the demand for healthier consumption. "Young people + women" will undoubtedly be the main consumer force. By blending various functional ingredients such as hibiscus extract, oolong tea, lemon juice, hawthorn juice, and plum juice, a zero-sugar, zero-fat fruit tea beverage has been developed, combining nutritional value and health benefits with a unique flavor and taste, opening up a new market for fruit tea beverages.

[0008] Currently, most commercially available roselle-based foods are in the form of dried roselle flowers or roselle tea bags for brewing, with very few being made into roselle beverages. Furthermore, because roselle itself is highly acidic, beverage preparation often uses large amounts of white sugar, high-fructose corn syrup, and other sweeteners to balance the acidity, and also relies heavily on stabilizers, thickeners, and additives to maintain product stability and taste. Therefore, this invention proposes a sugar-free, fat-free functional fruit tea beverage and its preparation method. It designs a functional formula and improves the process flow using existing equipment to obtain a sugar-free and delicious functional fruit tea beverage. Summary of the Invention

[0009] This invention provides a zero-sugar, zero-fat functional fruit tea beverage and its preparation method. It addresses the problems in existing technologies where beverages containing hibiscus require large amounts of sucrose to adjust the taste, and where the fruit tea beverage system is unstable and prone to sedimentation.

[0010] In a first aspect, the present invention provides a sugar-free and fat-free functional fruit tea beverage, wherein the mass ratio of soluble soybean polysaccharide to roselle oolong compound tea liquid is (0.5~2):(300~400); wherein the sweetener in the sugar-free and fat-free functional fruit tea beverage is composed of erythritol, xylitol, stachyose, sucralose and acesulfame potassium in a mass ratio of (30~60):(15~30):(2~5):(0.02~0.06):(0.02~0.06).

[0011] This invention discovers that using soluble soybean polysaccharides as a stabilizer can minimize precipitation in fruit tea systems. This invention also provides a sweetener combination best suited for zero-sugar, zero-fat functional fruit tea beverages. Using such sweeteners can provide a pleasant sweetness to the fruit tea system without affecting its stability.

[0012] This invention discovers that changing the proportions of the components in a sweetener can affect the stability of a fruit tea system. In this invention, a sweetener composed of erythritol, xylitol, stachyose, sucralose, and acesulfame potassium in a mass ratio of (30~60):(15~30):(2~5):(0.02~0.06):(0.02~0.06) together with soluble soybean polysaccharides achieves the effect of stabilizing the fruit tea system.

[0013] In the zero-sugar, zero-fat functional fruit tea beverage provided by this invention, tea raw materials are extracted in roselle extract to obtain roselle oolong compound tea liquid.

[0014] The zero-sugar, zero-fat functional fruit tea beverage provided by this invention also includes: fruit juice, acidulant, and lactic acid bacteria fermentation liquid; the fruit juice is concentrated lemon juice, concentrated hawthorn juice, and concentrated plum juice.

[0015] The zero-sugar, zero-fat functional fruit tea beverage provided by this invention comprises the following raw materials: 30-60 parts by weight of erythritol, 15-30 parts by weight of xylitol, 2-5 parts by weight of stachyose, 0.5-2 parts by weight of soluble soybean polysaccharide, 1-5 parts by weight of lactic acid bacteria fermentation broth, 0.02-0.06 parts by weight of sucralose, 0.02-0.06 parts by weight of acesulfame potassium, 0.2-0.6 parts by weight of citric acid, 0.2-0.6 parts by weight of sodium citrate, 4-10 parts by weight of concentrated lemon juice, 1-5 parts by weight of concentrated hawthorn juice, 1-5 parts by weight of concentrated plum juice, and 350-400 parts by weight of roselle oolong compound tea liquid.

[0016] Secondly, the present invention provides a method for preparing a sugar-free and fat-free functional fruit tea beverage, comprising:

[0017] (1) Extract hibiscus flowers at 40-50℃ for 80-90 min to obtain hibiscus flower extract; adjust the pressure to 0.1-0.15 MPa, and extract tea raw materials in the hibiscus flower extract at 110-120℃ for 20-30 min, filter, homogenize and sterilize to obtain hibiscus oolong compound tea liquid.

[0018] (2) Homogenize concentrated lemon juice, concentrated hawthorn juice, and concentrated plum juice by stirring continuously at room temperature for 15-20 minutes, and then sterilize with ohm to obtain juice for later use;

[0019] (3) Mix soluble soybean polysaccharide, erythritol, xylitol, stachyose, lactic acid bacteria fermentation liquid, sucralose and acesulfame potassium to obtain liquid 1; mix citric acid and sodium citrate to obtain acid liquid; use acid liquid to adjust the acidity of liquid 1, homogenize, adjust the volume and sterilize at high temperature; mix the roselle oolong compound tea liquid obtained in step (1) and the fruit juice obtained in step (2) into liquid 1 after high temperature instant sterilization, fill and store.

[0020] In this invention, a low-temperature extraction method is used to extract roselle, which increases the content of effective components of roselle in the extract and protects the activity of the effective components of roselle.

[0021] In this invention, tea raw materials are extracted in a roselle extract solution, and the mixed extract solution is subjected to pressurized water bath extraction, which effectively enhances the combination of effective components of roselle and effective components of oolong tea, thereby increasing the stability and clarity of the fruit tea beverage.

[0022] In the method for preparing the zero-sugar, zero-fat functional fruit tea beverage provided by the present invention, when preparing the roselle extract, the mass ratio of roselle to water is (1~1.5):(40~48); when preparing the roselle oolong compound tea liquid, the mass ratio of tea raw materials to roselle extract is (1~1.5):(20~25).

[0023] Preferably, the tea raw material is one or more of Phoenix Dancong, Northern Fujian Narcissus, Dongding Oolong, and Da Hong Pao.

[0024] In the method for preparing zero-sugar and zero-fat functional fruit tea beverage provided by the present invention, the homogenization conditions in steps (1) and (2) are 45-50°C and 30-40 bar.

[0025] Step (3) The homogenization conditions are 60-80℃, the total homogenization pressure is 150-180 bar, and the secondary homogenization pressure is set to 40-50 bar.

[0026] In the method for preparing zero-sugar and zero-fat functional fruit tea beverage provided by the present invention, the conditions for ohmic sterilization in steps (1) and (2) are: applied voltage of 2300~2500V, sterilization temperature of 100~105℃, and sterilization time of 40-45s;

[0027] In step (3), the high-temperature instantaneous sterilization conditions are: sterilization temperature 121±2℃; sterilization time 4 to 6 seconds, and cooling to 15 to 30℃ through plate heat exchange.

[0028] In a third aspect, the present invention provides a sweetener suitable for roselle beverages, which is composed of erythritol, xylitol, stachyose, sucralose and acesulfame potassium in a mass ratio of (30~60):(15~30):(2~5):(0.02~0.06):(0.02~0.06).

[0029] The beneficial effects of this invention are as follows:

[0030] (1) Construct an optimal formula for a stable system to ensure high product stability.

[0031] By testing different stabilizer raw materials, the optimal stabilizer was selected for use alone and combined with a suitable sweetener combination to improve problems such as sedimentation, water separation, and particle floating during the product's shelf life, thus maintaining the product's high stability.

[0032] (2) The preparation process of the Roselle Oolong blended tea liquid has been optimized, resulting in more pronounced flavor characteristics.

[0033] In this invention, tea raw materials are extracted in roselle extract, which effectively enhances the combination of effective components of roselle and effective components of oolong tea, thereby increasing the stability and clarity of the fruit tea beverage.

[0034] More specifically, this invention utilizes low-temperature cold extraction of hibiscus and pressurized extraction of tea raw materials within the hibiscus extract. This process allows the hibiscus extract to better blend with the aroma of oolong tea, resulting in a richer and more mellow flavor. The resulting hibiscus-oolong blended tea liquor exhibits superior color, aroma, and taste compared to teas produced using other processing methods. It effectively preserves the flavor characteristics of both the hibiscus and oolong tea raw materials for use in the product.

[0035] If the low-temperature extraction of roselle extract is changed to high-temperature extraction, even if the extraction time of the tea raw materials is increased, the roselle oolong compound tea liquid that meets the requirements for fruit tea beverage preparation cannot be obtained.

[0036] (3) Ohmic sterilization treatment to maintain the higher quality of roselle oolong blended tea liquid and juice.

[0037] Low-pressure homogenization technology is used for the Roselle Oolong blended tea liquid and juice to retain the fruit fiber structure of the juice raw materials to the maximum extent, so as to achieve a refreshing and non-greasy taste. The tea liquid and juice are sterilized by ohmic sterilization, which can reduce the damage to flavor caused by high temperature instantaneous sterilization, retain their aroma and taste to the maximum extent, and improve the taste of the product.

[0038] (4) The product has a pure sweetness and does not contain any food flavorings.

[0039] By selecting sugar alcohol raw materials and sweeteners in appropriate proportions, the product's sweetness is ensured to be pure and without any artificial sweetness. The product's sweetness and acidity are balanced by the combination of sweet ingredients, acidulants, and fruit juice ingredients in the formula, resulting in a delicious and palatable taste. Detailed Implementation

[0040] To make the objectives, technical solutions, and advantages of this invention clearer, a clear and complete description will be provided below in conjunction with the technical solutions of this invention. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0041] In this embodiment of the invention, the lactic acid bacteria fermentation broth used is commercially available lactic acid bacteria fermentation broth; the tea used is commercially available tea; and the erythritol, xylitol, stachyose, soluble soybean polysaccharide, sucralose lactate, acesulfame potassium, citric acid, sodium citrate, concentrated lemon juice, concentrated hawthorn juice, and concentrated plum juice used are all commercially available products.

[0042] The preparation process of the roselle oolong compound tea liquid in this invention includes the following steps:

[0043] (1) Extraction treatment

[0044] The dried roselle flowers were washed and added to water at a ratio of 1:40 by mass. The mixture was heated (50℃, 90 min) to obtain extract 1. Then, the raw oolong tea leaves, which had passed through an 80-mesh sieve, were pulverized for 40 s using an inclined high-speed pulverizer and added to extract 1 at a ratio of tea leaves to extract 1 by mass (1:25). After proper stirring to ensure full contact between the tea leaves and extract 1, ultrasonic extraction was performed, followed by water bath extraction for 30 min (120℃, 0.1 MPa).

[0045] Preferably, the oolong tea raw material may include one or more of Phoenix Dancong, Minbei Narcissus, Dongding Oolong, and Da Hong Pao.

[0046] (2) Coarse filtration

[0047] The liquid and material residue were passed through a filter, and filtered twice to reduce impurities in the liquid. Then, it was rapidly cooled to below 10°C.

[0048] (3) Centrifugation

[0049] Centrifuge the above filtrate at 4000 r / min for 10 min.

[0050] (4) Fine filtration

[0051] The above centrifuged liquid was filtered through a 0.5μm microporous filter.

[0052] (5) Homogeneous

[0053] Homogenization temperature: 45~50℃, homogenization pressure: 30~40 bar.

[0054] (6) Sterilization

[0055] After the above liquid is sterilized by ohm sterilization, it is stored for later use.

[0056] The ohmic sterilization conditions are as follows: applied voltage is 2500V, sterilization temperature is 105℃, and sterilization time is 40s.

[0057] The fruit juice preparation process in this embodiment of the invention includes the following steps:

[0058] (1) Chemicals

[0059] Add an appropriate amount of water to the mixing tank and turn on the mixer. In the circulating state, slowly and evenly add concentrated lemon juice, concentrated hawthorn juice, and concentrated plum juice (several sugar-free fruit juices) to the mixer. After the addition is complete, continue stirring at room temperature for 15-20 minutes.

[0060] (2) Homogeneous

[0061] Homogenization temperature: 45~50℃, homogenization pressure: 30~40 bar.

[0062] (3) Sterilization

[0063] The above fruit juice mixture is sterilized with ohmic paste and then stored for later use.

[0064] The ohmic sterilization conditions are as follows: applied voltage is 2500V, sterilization temperature is 105℃, and sterilization time is 40s.

[0065] In this embodiment of the invention, the steps of the beverage preparation process are as follows:

[0066] (1) Chemical 1

[0067] Add an appropriate amount of water to the mixing tank (the amount of water should be 40 to 60 times the stable dosage; if the water level is lower than the stirring level, continue adding water until it reaches the stirring level). Turn on the stirring and heat to 45 to 50°C. Turn on the mixer and, in circulation mode, slowly and evenly add soluble soybean polysaccharide, erythritol, xylitol, stachyose, lactic acid bacteria fermentation broth, sucralose, and acesulfame potassium to the mixer. After the addition is complete, continue stirring for 15 to 20 minutes until it becomes a uniform liquid. Cool to ≤20°C for later use to obtain liquid 1.

[0068] (2) Chemical 2

[0069] Add 30-50 times the amount of acidifying agent to the acid dissolving tank with room temperature water (the water temperature is room temperature; if the water level is lower than the stirring level, continue adding water until it reaches the stirring level). Turn on the stirrer and add citric acid and sodium citrate to the acid dissolving tank. After adding them completely, stir for 10-30 minutes to fully dissolve them. Then prepare for online acid spraying to obtain solution 2.

[0070] (3) Mixing and adjusting acidity

[0071] The prepared acid solution is evenly mixed with the feed solution 1 in the mixing tank through a spray nozzle. The agitator should be turned on promptly when adding the acid solution.

[0072] (4) Homogeneous

[0073] Homogenization temperature: 60-80℃, total homogenization pressure: 150-180 bar, secondary homogenization pressure set at 40-50 bar.

[0074] (5) Fixed volume

[0075] After adding all the raw materials, dilute the mixture with water to the required level and stir for 10-20 minutes.

[0076] (6) High-temperature instantaneous sterilization

[0077] Sterilization temperature: 121±2℃; sterilization time: 4-6 seconds, cooled to 15-30℃ via plate heat exchanger.

[0078] (7) Add fruit juice and roselle oolong tea blend

[0079] The juice obtained after ohmic sterilization and the roselle oolong compound tea liquid are mixed online into the above sterilized liquid, then bottled and stored.

[0080] Example 1: Preparation process of Roselle Oolong Blend Tea Liquid

[0081] The fruit tea beverage ingredients provided in this embodiment include: 45 parts by weight of erythritol, 25 parts by weight of xylitol, 5 parts by weight of stachyose, 1.5 parts by weight of soluble soybean polysaccharide, 5 parts by weight of lactic acid bacteria fermentation broth, 0.05 parts by weight of sucralose, 0.05 parts by weight of acesulfame potassium, 0.4 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 8 parts by weight of concentrated lemon juice, 3 parts by weight of concentrated hawthorn juice, 3 parts by weight of concentrated plum juice, and 350 parts by weight of roselle oolong compound tea liquid, plus water for preparation.

[0082] The preparation process of the Roselle Oolong compound tea liquid is as follows: Wash the dried Roselle flowers and pour them into water at 50℃ at a mass ratio of 1:40. Perform low-temperature extraction for 90 minutes to obtain extract 1. Then, pulverize the Phoenix Dancong tea raw material (passed through an 80-mesh sieve) for 40 seconds using an inclined high-speed pulverizer. Add the tea raw material to extract 1 at a mass ratio of 1:25. After proper stirring to ensure full contact between the tea raw material and extract 1, perform ultrasonic-assisted extraction, followed by water bath extraction for 30 minutes (temperature 120℃, pressure 0.1MPa).

[0083] The above liquid and material residue were passed through a filter, and filtered twice to reduce impurities in the liquid. The mixture was then rapidly cooled to below 10°C. It was centrifuged at 4000 rpm for 10 minutes. Afterward, it was filtered through a 0.5 μm microporous filter, homogenized (homogenization temperature: 45–50°C; homogenization pressure: 30–40 bar), and then subjected to ohmic sterilization before storage.

[0084] The ohmic sterilization conditions are as follows: applied voltage is 2500V, sterilization temperature is 105℃, and sterilization time is 40s.

[0085] The preparation process of the finished fruit tea beverage is as follows:

[0086] (1) Chemical 1

[0087] Add an appropriate amount of water to the mixing tank (the amount of water should be 40 to 60 times the stable dosage; if the water level is lower than the stirring level, continue adding water until it reaches the stirring level). Turn on the stirring and heat to 45 to 50°C. Turn on the mixer and, in circulation mode, slowly and evenly add soluble soybean polysaccharide, erythritol, xylitol, stachyose, lactic acid bacteria fermentation broth, sucralose, and acesulfame potassium to the mixer. After the addition is complete, continue stirring for 15 to 20 minutes until it becomes a uniform liquid. Cool to ≤20°C for later use to obtain liquid 1.

[0088] (2) Chemical 2

[0089] Add 30-50 times the amount of acidifying agent to the acid dissolving tank with room temperature water (the water temperature is room temperature; if the water level is lower than the stirring level, continue adding water until it reaches the stirring level). Turn on the stirrer and add citric acid and sodium citrate to the acid dissolving tank. After adding them completely, stir for 10-30 minutes to fully dissolve them. Then prepare for online acid spraying to obtain solution 2.

[0090] (3) Mixing and adjusting acidity

[0091] The prepared acid solution is evenly mixed with the feed solution 1 in the mixing tank through a spray nozzle. The agitator should be turned on promptly when adding the acid solution.

[0092] (4) Homogeneous

[0093] Homogenization temperature: 60-80℃, total homogenization pressure: 150-180 bar, secondary homogenization pressure set at 40-50 bar.

[0094] (5) Fixed volume

[0095] After adding all the raw materials, dilute the mixture with water to the required level and stir for 10-20 minutes.

[0096] (6) High-temperature instantaneous sterilization

[0097] Sterilization temperature: 121±2℃; sterilization time: 4-6 seconds, cooled to 15-30℃ via plate heat exchanger.

[0098] (7) Add fruit juice and roselle oolong tea blend

[0099] The concentrated lemon juice, concentrated hawthorn juice, concentrated plum juice, and roselle oolong tea liquid obtained after ohmic sterilization are mixed online into the above sterilized liquid, and then bottled and stored.

[0100] Example 2

[0101] The fruit tea beverage ingredients provided in this embodiment include: 45 parts by weight of erythritol, 25 parts by weight of xylitol, 5 parts by weight of stachyose, 1.5 parts by weight of soluble soybean polysaccharide, 5 parts by weight of lactic acid bacteria fermentation broth, 0.05 parts by weight of sucralose, 0.05 parts by weight of acesulfame potassium, 0.4 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 8 parts by weight of concentrated lemon juice, 3 parts by weight of concentrated hawthorn juice, 3 parts by weight of concentrated plum juice, 350 parts by weight of roselle oolong compound tea liquid, and water for ingredient preparation.

[0102] The preparation process of the Roselle Oolong compound tea liquid is as follows: Wash the dried Roselle flowers and pour them into water at 50℃ at a mass ratio of 1:40. Perform low-temperature extraction for 90 minutes to obtain extract 1. Then, pulverize the raw material of Northern Fujian Narcissus tea (which has passed through an 80-mesh sieve) for 40 seconds using an inclined high-speed pulverizer. Add the raw material to extract 1 at a mass ratio of tea leaves to extract 1 of 1:25. After proper stirring to ensure full contact between the tea raw material and extract 1, perform ultrasonic-assisted extraction, followed by water bath extraction for 30 minutes (temperature 120℃, pressure 0.1MPa).

[0103] The above liquid and material residue were passed through a filter, and filtered twice to reduce impurities in the liquid. The mixture was then rapidly cooled to below 10°C. It was centrifuged at 4000 rpm for 10 minutes. Afterward, it was filtered through a 0.5 μm microporous filter, homogenized (homogenization temperature: 45–50°C; homogenization pressure: 30–40 bar), and then subjected to ohmic sterilization before storage.

[0104] The ohmic sterilization conditions are as follows: applied voltage is 2500V, sterilization temperature is 105℃, and sterilization time is 40s.

[0105] The preparation process of the finished beverage is the same as that in Example 1.

[0106] Example 3

[0107] The fruit tea beverage ingredients provided in this embodiment include: 60 parts by weight of erythritol, 30 parts by weight of xylitol, 5 parts by weight of stachyose, 2 parts by weight of soluble soybean polysaccharide, 5 parts by weight of lactic acid bacteria fermentation broth, 0.06 parts by weight of sucralose, 0.06 parts by weight of acesulfame potassium, 0.6 parts by weight of citric acid, 0.3 parts by weight of sodium citrate, 10 parts by weight of concentrated lemon juice, 5 parts by weight of concentrated hawthorn juice, 5 parts by weight of concentrated plum juice, 400 parts by weight of roselle oolong compound tea liquid, and water for preparation.

[0108] The preparation process of the Roselle Oolong compound tea liquid and the preparation process of the finished fruit tea beverage are the same as in Example 1.

[0109] Example 4

[0110] The fruit tea beverage ingredients provided in this embodiment include: 30 parts by weight of erythritol, 15 parts by weight of xylitol, 3 parts by weight of stachyose, 1 part by weight of soluble soybean polysaccharide, 3 parts by weight of lactic acid bacteria fermentation broth, 0.03 parts by weight of sucralose, 0.03 parts by weight of acesulfame potassium, 0.2 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 4 parts by weight of concentrated lemon juice, 1 part by weight of concentrated hawthorn juice, 1 part by weight of concentrated plum juice, 300 parts by weight of roselle oolong compound tea liquid, and water for preparation.

[0111] The preparation process of the Roselle Oolong compound tea liquid and the preparation process of the finished fruit tea beverage are the same as in Example 1.

[0112] Comparative Example 1: Roselle extract and oolong tea extract were prepared separately and mixed to obtain a roselle-oolong blended tea liquid.

[0113] The fruit tea beverage ingredients provided in this comparative example include: 45 parts by weight of erythritol, 25 parts by weight of xylitol, 5 parts by weight of stachyose, 1.5 parts by weight of soluble soybean polysaccharide, 5 parts by weight of lactic acid bacteria fermentation broth, 0.05 parts by weight of sucralose, 0.05 parts by weight of acesulfame potassium, 0.4 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 8 parts by weight of concentrated lemon juice, 3 parts by weight of concentrated hawthorn juice, 3 parts by weight of concentrated plum juice, 350 parts by weight of roselle oolong compound tea liquid, and water for ingredient preparation.

[0114] The preparation process of the roselle oolong compound tea liquid is as follows: Wash the dried roselle flowers and pour them into water at a mass ratio of 1:40 at 50℃ for low-temperature extraction for 120 minutes to obtain extract 1. Use an inclined high-speed pulverizer to pulverize an appropriate amount of Dongding oolong tea raw material for 40 seconds, then pass it through an 80-mesh sieve. Add the pulverized tea raw material to water at a mass ratio of 1:25, and after appropriate stirring to ensure full contact between the tea raw material and boiling water, use ultrasonic-assisted extraction and water bath extraction for 30 minutes (temperature 120℃, pressure 0.1MPa) to obtain extract 2. Then mix extract 1 and extract 2, stir thoroughly, and pass the above liquid and material residue through a filter. To reduce impurities in the liquid, filter twice. Then rapidly cool to below 10℃. Centrifuge at 4000 r / min for 10 minutes. Then, it is filtered through a 0.5μm microporous filter, homogenized (homogenization temperature: 45~50℃; homogenization pressure: 30~40bar), and then subjected to ohmic sterilization before storage. The ohmic sterilization conditions are as follows: applied voltage of 2500V, sterilization temperature of 105℃, and sterilization time of 40s.

[0115] The preparation process of the finished beverage is the same as that in Example 1.

[0116] Comparative Example 2: Increase the steeping time of the roselle oolong blend tea.

[0117] The fruit tea beverage ingredients provided in this comparative example include: 45 parts by weight of erythritol, 25 parts by weight of xylitol, 5 parts by weight of stachyose, 1.5 parts by weight of soluble soybean polysaccharide, 5 parts by weight of lactic acid bacteria fermentation broth, 0.05 parts by weight of sucralose, 0.05 parts by weight of acesulfame potassium, 0.4 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 8 parts by weight of concentrated lemon juice, 3 parts by weight of concentrated hawthorn juice, 3 parts by weight of concentrated plum juice, 350 parts by weight of roselle oolong compound tea liquid, and water for ingredient preparation.

[0118] The preparation process of the Roselle Oolong compound tea liquid is as follows: Wash the dried Roselle flowers and pour them into boiling water at 120℃ at a mass ratio of 1:40 to obtain extract 1. Simultaneously, pulverize the Da Hong Pao tea raw material (which has passed through an 80-mesh sieve) for 40 seconds using an inclined high-speed pulverizer and add it to extract 1 at a mass ratio of 1:25 (tea leaves: extract 1). After proper stirring to ensure full contact between the raw material and extract 1, ultrasonic-assisted extraction is performed, followed by water bath extraction for 60 minutes (temperature 120℃, pressure 0.1MPa). The above liquid and material residue are then filtered twice to reduce impurities. The mixture is then rapidly cooled to below 10℃. Centrifuged at 4000 r / min for 10 minutes. The mixture is then filtered through a 0.5μm microporous filter, homogenized (homogenization temperature: 45–50℃; homogenization pressure: 30–40 bar), and then subjected to ohmic sterilization before storage.

[0119] The ohmic sterilization conditions are as follows: applied voltage is 2500V, sterilization temperature is 105℃, and sterilization time is 40s.

[0120] The preparation process of the finished beverage is the same as that in Example 1.

[0121] Comparative Example 3 used pectin 115-H as a stabilizer.

[0122] The fruit tea beverage ingredients provided in this comparative example include: 45 parts by weight of erythritol, 25 parts by weight of xylitol, 5 parts by weight of stachyose, 1 part by weight of pectin 115-H, 5 parts by weight of lactic acid bacteria fermentation broth, 0.05 parts by weight of sucralose, 0.05 parts by weight of acesulfame potassium, 0.4 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 8 parts by weight of concentrated lemon juice, 3 parts by weight of concentrated hawthorn juice, 3 parts by weight of concentrated plum juice, 350 parts by weight of roselle oolong compound tea liquid, and water for ingredient preparation.

[0123] The preparation process of the Roselle Oolong compound tea liquid and the preparation process of the finished fruit tea beverage are the same as in Example 1.

[0124] Comparative Example 4 used CMC-FH9 as a stabilizer.

[0125] The fruit tea beverage ingredients provided in this comparative example include: 45 parts by weight of erythritol, 25 parts by weight of xylitol, 5 parts by weight of stachyose, 2 parts by weight of CMC-FH9, 5 parts by weight of lactic acid bacteria fermentation broth, 0.05 parts by weight of sucralose, 0.05 parts by weight of acesulfame potassium, 0.4 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 8 parts by weight of concentrated lemon juice, 3 parts by weight of concentrated hawthorn juice, 3 parts by weight of concentrated plum juice, 350 parts by weight of roselle oolong compound tea liquid, and water for ingredient preparation.

[0126] The preparation process of the Roselle Oolong compound tea liquid and the preparation process of the finished fruit tea beverage are the same as in Example 1.

[0127] Comparative Example 5: Different Amounts of Stabilizer Soluble Soybean Polysaccharide Added

[0128] The fruit tea beverage ingredients provided in this comparative example include: 45 parts by weight of erythritol, 25 parts by weight of xylitol, 5 parts by weight of stachyose, 2.5 parts by weight of soluble soybean polysaccharide, 5 parts by weight of lactic acid bacteria fermentation broth, 0.05 parts by weight of sucralose, 0.05 parts by weight of acesulfame potassium, 0.4 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 8 parts by weight of concentrated lemon juice, 3 parts by weight of concentrated hawthorn juice, 3 parts by weight of concentrated plum juice, 350 parts by weight of roselle oolong compound tea liquid, and water for ingredient preparation.

[0129] The preparation process of the Roselle Oolong compound tea liquid and the preparation process of the finished fruit tea beverage are the same as in Example 1.

[0130] This comparative example increases the amount of soluble soybean polysaccharides used.

[0131] Comparative Example 6: Different proportions of sweetener components

[0132] The fruit tea beverage ingredients provided in this comparative example include: 65 parts by weight of erythritol, 35 parts by weight of xylitol, 5 parts by weight of stachyose, 2 parts by weight of soluble soybean polysaccharide, 5 parts by weight of lactic acid bacteria fermentation broth, 0.07 parts by weight of sucralose, 0.07 parts by weight of acesulfame potassium, 0.4 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 8 parts by weight of concentrated lemon juice, 3 parts by weight of concentrated hawthorn juice, 3 parts by weight of concentrated plum juice, 350 parts by weight of roselle oolong compound tea liquid, and water for ingredient preparation.

[0133] The preparation process of the Roselle Oolong compound tea liquid and the preparation process of the finished fruit tea beverage are the same as in Example 1.

[0134] This comparative example alters the ratio of erythritol and xylitol.

[0135] Comparative Example 7: Different proportions of sweetener components

[0136] The fruit tea beverage ingredients provided in this comparative example include: 25 parts by weight of erythritol, 10 parts by weight of xylitol, 3 parts by weight of stachyose, 1 part by weight of soluble soybean polysaccharide, 3 parts by weight of lactic acid bacteria fermentation broth, 0.01 parts by weight of sucralose, 0.01 parts by weight of acesulfame potassium, 0.2 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 4 parts by weight of concentrated lemon juice, 1 part by weight of concentrated hawthorn juice, 1 part by weight of concentrated plum juice, 300 parts by weight of roselle oolong compound tea liquid, and water for ingredient preparation.

[0137] The preparation process of the Roselle Oolong compound tea liquid and the preparation process of the finished fruit tea beverage are the same as in Example 1.

[0138] The ratio of sucralose and acesulfame potassium was changed in this comparative example.

[0139] Comparative Example 8: Different Sterilization Methods for Fruit Juice

[0140] The fruit tea beverage ingredients provided in this comparative example include: 45 parts by weight of erythritol, 25 parts by weight of xylitol, 5 parts by weight of stachyose, 1.5 parts by weight of soluble soybean polysaccharide, 5 parts by weight of lactic acid bacteria fermentation broth, 0.05 parts by weight of sucralose, 0.05 parts by weight of acesulfame potassium, 0.4 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 8 parts by weight of concentrated lemon juice, 3 parts by weight of concentrated hawthorn juice, 3 parts by weight of concentrated plum juice, 350 parts by weight of roselle oolong compound tea liquid, and water for ingredient preparation.

[0141] The preparation process of the Roselle Oolong compound tea liquid and the preparation process of the finished fruit tea beverage are the same as in Example 1.

[0142] In Comparative Example 8, the ohmic sterilization process of the fruit juice was removed from the fruit tea beverage preparation process. The fruit juice and the main liquid were mixed, homogenized, and then subjected to high-temperature instantaneous sterilization, but the effect was not good.

[0143] Experiment Example 1: Stability Testing

[0144] Real-time dynamic spectral analysis: Centrifugation accelerates particles in the solution, causing them to settle or float. Transmitted light scanning directly and objectively reflects changes in the product's state, analyzing the rate of sedimentation or floating. The sample is added to a 2mm cuvette, and the particle migration rate is analyzed using a LUMiSizer stability analyzer. Test parameters: Test temperature 25℃, centrifugation speed 4000 r / min, light factor 1.00, data capture interval 10s, 300 profile lines. A lower clarity index indicates better stability.

[0145] The stability of fruit tea beverages stored at room temperature (23±2℃) for 6 months was tested, and the measurement results are shown in Table 1 and Table 2.

[0146] Table 1. Stability test results of fruit tea beverages from the examples.

[0147] Example 1 Example 2 Example 3 Example 4 Clarification Index 0.03 0.04 0.03 0.05

[0148] Table 2. Stability test results of comparative fruit tea beverages

[0149] Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Clarification Index 0.13 0.11 0.19 0.23 0.15 0.07 0.06 0.12

[0150] Comparative Examples 1 and 2 show that different preparation processes of Roselle Oolong blended tea liquid can affect the stability of the fruit tea system when it is combined with fruit juice to make fruit tea beverage.

[0151] Comparing Comparative Examples 3-4 with the Examples, it can be seen that when pectin 115-H and CMC-FH9 are added as stabilizers, the product has a high clarification index and poor stability; while when soluble soybean polysaccharides are added as stabilizers, the product has a low clarification index and good stability. However, comparing Comparative Example 5 with the Examples, it can be seen that if the amount of soluble soybean polysaccharides added as stabilizers exceeds the appropriate range, the product has a high clarification index and poor stability. Therefore, when soluble soybean polysaccharides are added as stabilizers within an appropriate range, the product has good stability.

[0152] As can be seen from Comparative Examples 6 and 7, the proportion of each component of the sweetener also affects the stability of fruit tea beverage products.

[0153] Comparing Comparative Examples 1-2 and 8 with the Example, it can be seen that if the product manufacturing process is changed, the product clarification index is large and the stability is poor.

[0154] Experimental Example 2: Determination of Particle Size in Fruit Tea Beverages

[0155] Weigh 0.5–1.0 g of fruit tea beverage samples after different processing steps and add them to a sample cell containing dispersion medium. Measure the particle size of small particles in the fruit tea beverage samples using an LA960 laser particle size analyzer, record the data, and take the average of three parallel measurements for each sample.

[0156] The fruit tea beverages were subjected to particle size analysis at room temperature (23±2℃), and the results are shown in Tables 3 and 4.

[0157] Table 3. Particle size detection results of the examples

[0158] Example 1 Example 2 Example 3 Example 4 Particle size (μm) 2.3 2.2 2.3 2.5

[0159] Table 4. Particle size detection results of the comparative examples

[0160] Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Particle size (μm) 7.8 9.4 12.1 13.5 10.5 6.3 8.3 8.7

[0161] The larger the particle size in fruit tea beverages, the more likely the particles are to float or aggregate, thus affecting the product's stability.

[0162] Experimental Example 3: Method for System Stability Test within Shelf Life

[0163] The stability of the product system within a shelf life of 6 months was examined under ambient temperature conditions of 23±2℃. On days 7, 30, 60, 90, 150 and 180, it was observed whether there were phenomena such as particle floating, flocculation and sedimentation. The test observation results within 60 days are shown in Table 5, and the test observation results within 180 days are shown in Table 6.

[0164] The results of the system stability test during the shelf life prove that the product systems obtained in Examples 1-4 are stable.

[0165] Table 5. Observation results of the insulation test at room temperature (23±2℃) during the shelf life of the fruit tea beverages in the examples and comparative examples.

[0166] 7 days 30 days 60 days Example 1 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in texture, with no sedimentation, particle floating, or water separation. Example 2 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in texture, with no sedimentation, particle floating, or water separation. Example 3 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in texture, with no sedimentation, particle floating, or water separation. Example 4 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in texture, with no sedimentation, particle floating, or water separation. Comparative Example 1 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. Comparative Example 2 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. Comparative Example 3 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. Comparative Example 4 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. Comparative Example 5 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. Comparative Example 6 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in texture, with no sedimentation, particle floating, or water separation. Comparative Example 7 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in texture, with no sedimentation, particle floating, or water separation. Comparative Example 8 The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The tissue is uniform in size and consistency, with no sedimentation, particle floating, or water separation. The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation.

[0167] Table 6. Observation results of insulation test at room temperature (23±2℃) within the shelf life (continued)

[0168] 90 days 150 days 180 days Example 1 The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. Example 2 The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. Example 3 The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. Example 4 The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. Comparative Example 1 The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with clear sediment at the bottom and a small number of particles floating on the surface; there is no water separation. The texture is uneven, with clear sediment at the bottom, some particles floating on the surface, and water separation at the top. Comparative Example 2 The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with clear sediment at the bottom and a small number of particles floating on the surface; there is no water separation. The texture is uneven, with clear sediment at the bottom, some particles floating on the surface, and water separation at the top. Comparative Example 3 The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with clear sediment at the bottom and a small number of particles floating on the surface; there is no water separation. The texture is uneven, with clear sediment at the bottom, some particles floating on the surface, and water separation at the top. Comparative Example 4 The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with clear sediment at the bottom and a small number of particles floating on the surface; there is no water separation. The texture is uneven, with clear sediment at the bottom, some particles floating on the surface, and water separation at the top. Comparative Example 5 The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with clear sediment at the bottom and a small number of particles floating on the surface; there is no water separation. The texture is uneven, with clear sediment at the bottom, some particles floating on the surface, and water separation at the top. Comparative Example 6 The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. The tissue is uniform in texture, with clear sediment at the bottom and a small number of particles floating on the surface; there is no water separation. The texture is uneven, with clear sediment at the bottom, some particles floating on the surface, and water separation at the top. Comparative Example 7 The texture is uniform, with slight sedimentation at the bottom, and no particles floating or water separation. The tissue is uniform in texture, with clear sediment at the bottom and a small number of particles floating on the surface; there is no water separation. The texture is uneven, with clear sediment at the bottom, some particles floating on the surface, and water separation at the top. Comparative Example 8 The tissue is uniform in texture, with a small amount of sediment at the bottom and a small amount of particles floating on the surface; there is no water separation. The tissue is uniform in texture, with clear sediment at the bottom and a small number of particles floating on the surface; there is no water separation. The texture is uneven, with clear sediment at the bottom, some particles floating on the surface, and water separation at the top.

[0169] The results of Experiments 2 and 3 show that in the fruit tea beverage system containing roselle oolong compound tea liquid and fruit juice, the combination of roselle oolong compound tea liquid, stabilizer soluble soybean polysaccharide, and erythritol, xylitol, stachyose, sucralose and acesulfame potassium makes the substances in the fruit tea system stable and prevents aggregation. Therefore, the particle size of the fruit tea beverage is very small and will not affect the drinking quality of the fruit tea.

[0170] Furthermore, the fruit tea beverage obtained in the example showed no particle floating, flocculation, or sedimentation within 90 days under normal temperature conditions of 23±2℃.

[0171] Experiment Example 4: Sensory Tasting

[0172] Test samples: Examples 1-4 and Comparative Examples 1-8, a total of 12 samples.

[0173] Number of participants: 30 professionally trained tasters;

[0174] Testing method: Anonymous scoring is adopted. After tasting, the color, texture, sweetness-sour ratio, juice-like taste, and product taste are scored. The maximum score for each indicator is 10 points, with 10 points representing the best. The sensory evaluation criteria are shown in Table 7. The total score is calculated.

[0175] Table 7 Sensory Evaluation Criteria

[0176]

[0177] The sensory evaluation results of the fruit tea beverages in the examples and comparative examples are shown in Tables 8 and 9.

[0178] Table 8 Sensory evaluation results of the fruit tea beverages from the examples

[0179] Example 1 Example 2 Example 3 Example 4 Color 9 8 8 8 Organizational status 8 9 8 9 Sweet and sour ratio 9 8 9 7 Juice feeling 9 9 8 8 Product taste 8 9 8 8 Total Score 43 43 41 40

[0180] Table 9 Sensory evaluation results of comparative fruit tea beverages

[0181] Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Color 7 7 7 7 7 8 8 7 Organizational status 8 7 6 6 7 7 7 8 Sweet and sour ratio 6 6 7 7 7 7 8 7 Juice feeling 7 8 7 6 6 6 6 5 Product taste 8 7 7 7 7 7 7 6 Total Score 36 35 34 33 34 35 36 33

[0182] As can be seen from the comparison between Comparative Examples 1-2 and the Examples, changing the preparation process of the Roselle Oolong compound tea liquid will affect the stability, sweet-sour ratio, fruity taste and overall taste of the product, making it inferior to the product in the Examples.

[0183] As can be seen from the comparison between Comparative Examples 3-4 and the Examples, the use of other raw materials as stabilizers will affect the color, texture and overall taste of the product, making it inferior to the product in the Examples.

[0184] As can be seen from the comparison between Comparative Example 5 and the Example, when soluble soybean polysaccharide is used alone as a stabilizer in excess of the appropriate amount, the color, texture and overall taste of the product will be affected, and it is not as good as the product in the Example.

[0185] As can be seen from the comparison between Comparative Examples 6-7 and the Examples, when erythritol, xylitol, sucralose, and acesulfame potassium are added in appropriate amounts, the product has good stabilizer, sweet-sour ratio, fruity taste, and overall taste.

[0186] When the combined addition of erythritol and xylitol exceeds the reference range, the product's sweet-sour ratio, fruity taste, and overall product flavor are not as good as the product in the example.

[0187] When the combined addition of sucralose and acesulfame potassium exceeds the reference range, the product's sweet-sour ratio, fruity texture, and overall taste are inferior to those of the product in the example. Furthermore, as shown in Comparative Example 8, if the fruit juice is not subjected to ohmic sterilization during the preparation process, and high-temperature instantaneous sterilization is performed after homogenization of the fruit juice, the high temperature and pressure will affect the product's color, texture, sweet-sour ratio, fruity texture, and overall taste.

[0188] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A zero-sugar, zero-fat functional fruit tea beverage, characterized in that, In the zero-sugar, zero-fat functional fruit tea beverage, the mass ratio of soluble soybean polysaccharide to roselle oolong compound tea liquid is (0.5~2):(300~400); in the zero-sugar, zero-fat functional fruit tea beverage, the sweetener is composed of erythritol, xylitol, stachyose, sucralose and acesulfame potassium in a mass ratio of (30~60):(15~30):(2~5):(0.02~0.06):(0.02~0.06); The ingredients of the zero-sugar, zero-fat functional fruit tea beverage include: 30-60 parts by weight of erythritol, 15-30 parts by weight of xylitol, 2-5 parts by weight of stachyose, 0.5-2 parts by weight of soluble soybean polysaccharide, 1-5 parts by weight of lactic acid bacteria fermentation liquid, 0.02-0.06 parts by weight of sucralose, 0.02-0.06 parts by weight of acesulfame potassium, 0.2-0.6 parts by weight of citric acid, 0.2-0.6 parts by weight of sodium citrate, 4-10 parts by weight of concentrated lemon juice, 1-5 parts by weight of concentrated hawthorn juice, 1-5 parts by weight of concentrated plum juice, and 350-400 parts by weight of roselle oolong compound tea liquid; Roselle flowers were extracted at 40-50℃ for 80-90 minutes to obtain roselle extract; the pressure was adjusted to 0.1-0.15 MPa, and the tea raw materials were extracted in the roselle extract at 110-120℃ for 20-30 minutes, filtered, homogenized and sterilized to obtain roselle oolong compound tea liquid. When preparing the roselle extract, the mass ratio of roselle to water is (1~1.5):(40~48); when preparing the roselle oolong compound tea liquid, the mass ratio of tea raw material to roselle extract is (1~1.5):(20~25).

2. The method for preparing the zero-sugar, zero-fat functional fruit tea beverage according to claim 1, characterized in that, include: (1) Roselle extract was obtained by soaking roselle at 40-50℃ for 80-90 min; Adjust the pressure to 0.1~0.15Mpa, and extract the tea raw material in the roselle extract at 110~120℃ for 20~30min. Filter, homogenize and sterilize with ohm to obtain roselle oolong compound tea liquid. (2) Homogenize concentrated lemon juice, concentrated hawthorn juice, and concentrated plum juice by stirring continuously at room temperature for 15-20 minutes, and then sterilize with ohm to obtain juice for later use; (3) Mix soluble soybean polysaccharide, erythritol, xylitol, stachyose, lactic acid bacteria fermentation liquid, sucralose and acesulfame potassium to obtain liquid 1; mix citric acid and sodium citrate to obtain acid liquid; use acid liquid to adjust the acidity of liquid 1, homogenize, adjust the volume and sterilize at high temperature; mix the roselle oolong compound tea liquid obtained in step (1) and the fruit juice obtained in step (2) into liquid 1 after high temperature instant sterilization, fill and store.

3. The preparation method according to claim 2, characterized in that, The tea raw materials are one or more of Phoenix Dancong, Northern Fujian Narcissus, Dongding Oolong, and Da Hong Pao.

4. The preparation method according to claim 2, characterized in that, The homogenization conditions for steps (1) and (2) are 45–50°C and 30–40 bar. Step (3) The homogenization conditions are 60-80℃, the total homogenization pressure is 150-180 bar, and the secondary homogenization pressure is set to 40-50 bar.

5. The preparation method according to claim 2, characterized in that, The conditions for ohmic sterilization in steps (1) and (2) are: applied voltage of 2300~2500V, sterilization temperature of 100~105℃, and sterilization time of 40-45s; In step (3), the high-temperature instantaneous sterilization conditions are: sterilization temperature 121±2℃; sterilization time 4 to 6 seconds, and cooling to 15 to 30℃ through plate heat exchange.

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