Preparation method of cherry vapor tea beverage

Abstract

The invention discloses a preparation method of a cherry vapor tea beverage, and belongs to the technical field of beverage preparation. The method comprises the following steps: cleaning fresh cherry fruits, removing kernels, crushing into fruit grains, protecting color, soaking, and draining for later use; cooling the brewed tea water for later use; and blending the cherry pulp, the tea water and the auxiliary materials in proportion, uniformly stirring, bottling and sterilizing after uniformly stirring, and finally filling carbon dioxide gas to obtain a finished product. According to the method, fresh cherries and tea leaves are used as main raw materials, citric acid and other auxiliary materials are used as auxiliary materials, and sparkling water gas is combined, so that the sparkling tea which has the mellow taste of tea and the refreshing taste of steam-brewed tea and meanwhile has the rich cherry fruity flavor is prepared, and the sparkling tea is bright in color, harmonious in tea aroma and fruity flavor and appropriate in sourness and sweetness. Meanwhile, gas in the steam-brewed tea can stimulate gastrointestinal motility, and gastrointestinal activity can be enhanced. In addition, according to the bubble tea, the oxidation resistance of the tea is effectively improved.

Description

Technical Field

[0001] The invention belongs to the technical field of beverage preparation, and particularly relates to a method for preparing a cherry sparkling tea beverage. Background Art

[0002] Sweet cherry (Prunus avium L.), also known as big cherry, belongs to the genus Cerasus of the Rosaceae family. Its fruit is ruddy in color and rich in various nutrients. It is one of the earliest deciduous fruit trees in northern my country to be put on the market and has the highest economic value. Cherry fruit is known as the "diamond among fruits". It is rich in nutrition and balanced, containing rich ingredients such as anthocyanins, p-coumaric acid, gallic acid, kaempferol, perillyl alcohol, melatonin and quercetin. Every 100 grams of cherry contains up to 59 mg of iron, ranking first among fruits. A large number of studies have found that they have significant pharmacological effects such as regulating sleep, scavenging free radicals, anti-oxidation, anti-inflammation, analgesia, anti-cancer, preventing cardiovascular diseases, lowering blood sugar, and delaying aging.

[0003] Chinese tea culture has a long history. Around the 5th century AD, during the Northern and Southern Dynasties, Chinese tea began to be exported to neighboring Southeast Asian countries and other parts of Asia. Tea not only has a unique and fragrant taste, but also contains rich nutrients such as amino acids, vitamins and various minerals. These nutrients play an important role in meeting human nutritional needs and maintaining human health. Studies have shown that drinking tea is negatively correlated with the prevalence of diseases such as skin diseases and prostate diseases, which shows that tea-flavored food can not only meet consumers' demand for green food, but also has a comprehensive effect of improving nutrition and human health. There are many types of tea, and the taste is not the same. The same tea will have a large difference in taste due to the amount of tea, brewing water temperature, brewing times, and brewing time. This provides a broad processing space for the tea product market. At present, the development of the tea beverage market tends to be functional and novel, which puts forward new requirements for tea beverages, which should not only have a good aroma and taste, but also be nutritious and new products.

[0004] With the advancement of the 2030 Healthy China Plan and the improvement of consumers' health awareness, the market size of sugar-free beverages will continue to maintain its growth momentum, and it is expected that the market size will double in the next five years. At present, the varieties of beverages on the market are constantly updated, and traditional carbonated beverages can no longer meet consumer demand. Based on the above demand, beverages of various flavors continue to emerge in the market, but there are no reports on the preparation of cherry-flavored sparkling tea beverages using cherries and tea as raw materials. Summary of the invention

[0005] 1. Technical issues to be resolved

[0006] The present invention aims to solve one of the following technical problems existing in the prior art or related technology:

[0007] The current market lacks sparkling tea drinks with cherries and tea as the main ingredients. The existing similar sparkling tea drinks cannot solve the problem of coordinating the flavors of cherries and tea, and cannot retain the antioxidant effect of cherries to the maximum extent.

[0008] (II) Technical solution

[0009] In order to solve the above technical problems, the present invention provides a method for preparing a cherry bubble tea beverage. The specific technical scheme adopted is as follows:

[0010] A method for preparing a cherry bubble tea beverage comprises the following steps: washing and pitting fresh cherry fruits, crushing them into fruit grains, soaking them for color protection, and then draining them for later use; cooling the brewed tea for later use; mixing cherry pulp, tea and auxiliary materials in proportion, stirring them evenly, bottling them for sterilization after stirring evenly, and finally filling them with carbon dioxide gas to prepare the finished product.

[0011] Preferably, the specific steps of the method are as follows:

[0012] (1) Wash fresh cherry fruits, remove the pits, chop into pieces, spray citric acid solution on the pieces to protect the color, and then soak the pieces in calcium chloride solution. After the soaking, drain and set aside;

[0013] (2) Using drinking water to brew tea leaves, after brewing, filter and retain the tea water, cool it and set it aside;

[0014] (3) adding the cherry pulp particles obtained in step (1), citric acid and erythritol to the tea obtained in step (2) to prepare the tea, wherein each liter of the tea contains 50-60 g of erythritol, 5-10 g of cherry pulp and 0.004-0.01 g of citric acid;

[0015] (4) The mixed solution obtained in step (3) is mixed evenly, bottled and sterilized, and finally filled with carbon dioxide gas to obtain the finished product.

[0016] Preferably, the fruit particles in step (1) are chopped into a size of 5 mm*5 mm*5 mm; the concentration of the citric acid solution is 0.003-0.008 g / mL; the concentration of the calcium chloride solution is 0.02-0.6 g / mL, and the soaking time is 10-50 min.

[0017] More preferably, the tea leaves in step (2) are black tea, green tea, oolong tea or white tea.

[0018] More preferably, in step (2), the mass volume ratio of tea leaves to drinking water for brewing tea is: tea leaves: drinking water = (3-5):500.

[0019] More preferably, the brewing temperature of the tea is 15-45°C; and the brewing time is 0.5-3h.

[0020] Preferably, step (3) further comprises cherry powder.

[0021] More preferably, the final ratio of the mixture in step (3) is: 55 g erythritol, 7 g cherry pulp, 3 g cherry powder and 0.005 g citric acid per 100 mL tea.

[0022] Preferably, the pressure after charging with carbon dioxide in step (4) is 0.2-0.3 MPa.

[0023] More preferably, the pressure after charging with carbon dioxide in step (4) is 0.25 MPa.

[0024] (III) Beneficial effects

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The present invention adopts fresh cherries and tea leaves as main raw materials, supplemented with auxiliary materials such as citric acid, and combined with bubble water gas, to prepare bubble tea with both the mellow aroma of tea and the refreshing taste of steam tea in taste, and at the same time, has a relatively strong cherry fruit flavor. The bubble tea has bright color, coordinated tea and fruit aroma, and appropriate sourness and sweetness. At the same time, the gas in the steam tea can stimulate gastrointestinal peristalsis, which is beneficial to enhancing gastrointestinal activity. In addition, the bubble tea also effectively improves the antioxidant capacity of the tea itself. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0028] Figure 1 DPPH levels of tea, cherry pulp and the finished product prepared in Example 1. DETAILED DESCRIPTION

[0029] The embodiments of the present invention are described in detail below with reference to the accompanying drawings, but the present invention can be implemented in many different embodiments as defined and covered by the claims.

[0030] Unless otherwise specified, the reagents, materials, methods and equipment used in the following examples are conventional reagents, materials, methods and equipment in the art and can be obtained by those skilled in the art through commercial channels.

[0031] Example 1

[0032] This embodiment provides a method for preparing a cherry-flavored sparkling tea beverage, and the method steps taken are as follows:

[0033] (1) Wash and pit fresh cherry fruits, crush them into fruit pieces of about 5 mm*5 mm*5 mm, spray 0.005 g / mL citric acid solution on the fruit pieces for color protection, and then soak the fruit pieces in 0.1 g / mL calcium chloride solution for 30 min. After soaking, drain and set aside;

[0034] (2) Take the black tea (Jin Jun Mei) produced in that year and drinking water, and mix them according to the mass volume ratio of tea to drinking water: tea: drinking water

[0035] =4:500, the temperature of drinking water is 45°C, the brewing time is 2h, after brewing, filter to obtain tea water and cool it for later use;

[0036] (3) The tea obtained in step (2) is mixed with the cherry pulp particles obtained in step (1), cherry powder, erythritol, and citric acid in proportion, and the final mixture is as follows: 100 mL of tea contains 55 g of erythritol, 7 g of cherry pulp, 3 g of cherry powder, and 0.005 g of citric acid;

[0037] (4) The mixed solution obtained in step (3) is stirred evenly, bottled and sterilized, and carbon dioxide gas is added after sterilization until the gas pressure reaches 0.25 MPa to obtain a finished product.

[0038] Example 2

[0039] This embodiment provides a method for preparing a cherry-flavored sparkling tea beverage, and the method steps taken are as follows:

[0040] (1) Wash and pit fresh cherry fruits, crush them into fruit pieces of about 5 mm*5 mm*5 mm, spray 0.008 g / mL citric acid solution on the fruit pieces for color protection, and then soak the fruit pieces in 0.02 g / mL calcium chloride solution for 30 min. After soaking, drain and set aside;

[0041] (2) Take the green tea (Bamboo Leaf Green Tea) produced that year and drinking water, and mix them according to the mass volume ratio of tea to drinking water: tea: drinking water

[0042] =5:500 ratio, the temperature of drinking water is 25℃, the brewing time is 1h, after brewing, filter to obtain tea water and cool it for later use;

[0043] (3) The tea obtained in step (2) is mixed with the cherry pulp particles obtained in step (1), cherry powder, erythritol, and citric acid in proportion, and the final mixture is as follows: 100 mL of the tea contains 55 g of erythritol, 7 g of cherry pulp, 3 g of cherry powder, and 0.005 g of citric acid;

[0044] (4) The mixed solution obtained in step (3) is stirred evenly, bottled and sterilized, and carbon dioxide gas is added after sterilization until the gas pressure reaches 0.25 MPa to obtain a finished product.

[0045] Example 3

[0046] This embodiment provides a method for preparing a cherry-flavored sparkling tea beverage, and the method steps taken are as follows:

[0047] (1) Wash and pit fresh cherry fruits, crush them into fruit pieces of about 5 mm*5 mm*5 mm, spray 0.003 g / mL citric acid solution on the fruit pieces for color protection, and then soak the fruit pieces in 0.6 g / mL calcium chloride solution for 30 min. After soaking, drain and set aside;

[0048] (2) taking oolong tea (Da Hong Pao) produced in that year and drinking water, and brewing them in a ratio of tea to water by volume: tea to drinking water = 3:500, the temperature of the drinking water being 30° C., the brewing time being 3 h, filtering the tea after brewing, and cooling it for later use;

[0049] (3) The tea obtained in step (2) is mixed with the cherry pulp particles obtained in step (1), cherry powder, erythritol, and citric acid in proportion, and the final mixture is as follows: 100 mL of tea contains 55 g of erythritol, 7 g of cherry pulp, 3 g of cherry powder, and 0.005 g of citric acid;

[0050] (4) The mixed solution obtained in step (3) is stirred evenly, bottled and sterilized, and carbon dioxide gas is added after sterilization until the gas pressure reaches 0.25 MPa to obtain a finished product.

[0051] Example 4

[0052] This embodiment provides a method for preparing a cherry-flavored sparkling tea beverage, and the method steps taken are as follows:

[0053] (1) Wash and pit fresh cherry fruits, crush them into fruit pieces of about 5 mm*5 mm*5 mm, spray 0.005 g / mL citric acid solution on the fruit pieces for color protection, and then soak the fruit pieces in 0.3 g / mL calcium chloride solution for 30 min. After soaking, drain and set aside;

[0054] (2) taking white tea (Fuding white tea) produced in that year and drinking water, and brewing them in a ratio of tea to water by volume: tea to drinking water = 5:500, the temperature of the drinking water being 30° C., the brewing time being 3 h, filtering the tea after brewing, and cooling it for later use;

[0055] (3) The tea obtained in step (2) is mixed with the cherry pulp particles obtained in step (1), cherry powder, erythritol, and citric acid in proportion, and the final mixture is as follows: 100 mL of tea contains 55 g of erythritol, 7 g of cherry pulp, 3 g of cherry powder, and 0.005 g of citric acid;

[0056] (4) The mixed solution obtained in step (3) is stirred evenly, bottled and sterilized, and carbon dioxide gas is added after sterilization until the gas pressure reaches 0.25 MPa to obtain a finished product.

[0057] Example 5

[0058] In this example, the sensory evaluation standards in Table 1 were used to conduct sensory evaluation on the cherry sparkling tea beverages prepared in Examples 1-4.

[0059] Table 1 Sensory evaluation standard of cherry sparkling tea

[0060]

[0061] The product has a bright cherry red color, a suitable aroma, a comfortable taste, with cherry and tea fruit and tea aroma, moderate sweetness, harmonious tea fruit aroma, suitable sour and sweet, clear and transparent. The average scores of 50 people who evaluated Examples 1-4 were 95.6 points, 94.3 points, 92.1 points and 93.3 points respectively. At the same time, the pH value of each product was determined to be 4.4-4.6, the total acid content was 0.3-0.35g / 100mL, the soluble solid content was 4.01-4.22mg / L, the tea polyphenol content was 98.56-136.41mg / kg, the coliform group result was negative, and other indicators all met the relevant national standards for beverage products.

[0062] At the same time, the following methods were used to verify the antioxidant effects (DPPH free radical scavenging rate) of the black tea, cherry pulp (fresh and unprocessed) and finished beverage selected in Example 1, and the specific determination method was as follows:

[0063] Take the sample supernatant (the solid sample is crushed, centrifuged at 3000rpm for 10min, and then the filtrate is retained)

[0064] 100 μL was mixed with 100 μL DPPH working solution, shaken for 30 seconds, incubated at 20°C in the dark for 30 minutes, and the absorbance A (determination) of the resulting reaction solution at 517 nm was measured; 100 μL of the finished product supernatant was replaced with ethanol as a blank control. The calculation formula for DPPH free radical scavenging rate is as follows:

[0065]

[0066] The results are as follows Figure 1As shown, the DPPH scavenging capacity of the product prepared according to the method described in Example 1 reaches 2.65 μmol Trolox / g, which increases the antioxidant capacity of the bubble tea by 24%, and has an antioxidant level equivalent to that of fresh pulp.

[0067] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing a cherry bubble tea beverage, characterized in that: Wash fresh cherries, remove the pits, crush them into grains, soak them to protect the color, and then drain and set aside; cool the brewed tea and set aside; mix the cherry pulp, tea and auxiliary materials in proportion and stir evenly, then bottle and sterilize, and finally fill with carbon dioxide gas to make the finished product.

2. The method for preparing the cherry bubble tea beverage according to claim 1, characterized in that: Here are the steps: (1) Wash fresh cherry fruits, remove the pits, chop into pieces, spray citric acid solution on the pieces to protect the color, and then soak the pieces in calcium chloride solution. After the soaking, drain and set aside; (2) Using drinking water to brew tea leaves, after brewing, filter and retain the tea water, cool it and set it aside; (3) adding the cherry pulp particles obtained in step (1), citric acid and erythritol to the tea obtained in step (2) to prepare the tea, wherein each liter of the tea contains 50-60 g of erythritol, 5-10 g of cherry pulp and 0.004-0.01 g of citric acid; (4) The mixed solution obtained in step (3) is mixed evenly, bottled and sterilized, and finally filled with carbon dioxide gas to obtain the finished product.

3. The method for preparing the cherry bubble tea beverage according to claim 2, characterized in that: The fruit particles in step (1) are chopped into pieces of 5mm*5mm*5mm in size; the concentration of the citric acid solution is 0.003-0.008g / mL; the concentration of the calcium chloride solution is 0.02-0.6g / mL, and the soaking time is 10-50min.

4. The method for preparing the cherry bubble tea beverage according to claim 2, characterized in that: The tea leaves in step (2) are black tea, green tea, oolong tea or white tea.

5. The method for preparing the cherry sparkling tea beverage according to claim 4, characterized in that: In step (2), the mass volume ratio of tea leaves to drinking water is: tea leaves: drinking water = (3-5):

500.

6. The method for preparing the cherry sparkling tea beverage according to claim 5, characterized in that: The brewing temperature of tea is 15-45℃; the brewing time is 0.5-3h.

7. The method for preparing the cherry sparkling tea beverage according to claim 2, characterized in that: Step (3) also includes cherry powder.

8. The method for preparing the cherry sparkling tea beverage according to claim 7, characterized in that: The final ratio of the mixture in step (3) is: 55 g of erythritol, 7 g of cherry pulp, 3 g of cherry powder, and 0.005 g of citric acid per 100 mL of tea.

9. The method for preparing the cherry sparkling tea beverage according to claim 2, characterized in that: The pressure after the carbon dioxide is charged in step (4) is 0.2-0.3 MPa.

10. The method for preparing the cherry sparkling tea beverage according to claim 9, characterized in that: The pressure after the carbon dioxide is charged in step (4) is 0.25 MPa.

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