Preparation method of double-fermented fruit juice tea beverage and fruit juice tea beverage

Abstract

The invention provides a preparation method of a double-fermented fruit juice tea beverage and the fruit juice tea beverage, and the preparation method of the fruit juice tea beverage comprises the following steps: mixing a tea leaf extract with carbohydrates to prepare sugar-containing tea soup; mixing the sugar-containing tea soup with a first strain, and performing first fermentation treatment to prepare a fermented tea base; mixing the concentrated fruit juice with water and a second strain, and performing second fermentation treatment to prepare fermented fruit juice; mixing the fermented tea base, the fermented fruit juice, auxiliary materials and water to prepare a fruit juice tea beverage; wherein the first strain and the second strain respectively and independently comprise lactic acid bacteria. According to the double-fermented fruit juice tea, the tea leaf extract liquid and the concentrated fruit juice are subjected to light fermentation through lactic acid bacteria respectively, the fermented tea base and the fermented fruit juice obtained after light fermentation are used as main components, other auxiliary materials and water are used as auxiliary materials, the double-fermented fruit juice tea is prepared, an acidity regulator, essence substances and high-sugar substances are not added, and the prepared double-fermented fruit juice tea is low in sugar, weak in bitter taste and good in taste. The product is sour, sweet, palatable, soft, healthy and nutritious.

Description

Technical Field

[0001] The present application relates to the field of microbial fermentation technology, and in particular to a preparation method of a double-fermented fruit juice tea beverage and a fruit juice tea beverage. Background Art

[0002] With the development of society and the continuous improvement of living standards, people's attention to diet has risen from food and clothing to safety, nutrition and health. Fruits are delicate and soft in taste, rich in vitamins, minerals, dietary fiber and other nutrients, and are deeply loved by people. Due to the obvious seasonality of fruits, the deep processing of fruits has always been one of the hot topics in the food industry, but the existing fruit products are too single and can no longer meet market demand.

[0003] Tea contains natural tea polyphenols, caffeine, amino acids and other effective tea ingredients, which are popular for their nutritional and health benefits. However, since most teas taste bitter, the audience is greatly limited. Most of the tea beverages on the market are adjusted by adding a large amount of sugar and acidity regulators to adjust the taste, which does not meet people's pursuit of health. It is particularly important to explore new technologies to improve the bitter taste of tea.

[0004] The effective integration of the health properties of juice and tea is a trend that closely follows the healthy and green trend of the beverage market. At present, the acidity of juice tea on the market is adjusted by adding acidity regulators. The bitter taste brought by the tea base is significant, and sugars, flavors and other substances need to be added to adjust the taste. Juice tea, which is a combination of juice and tea, is a healthy drink. After adding too many acidity regulators, flavors and high sugar properties, the health properties of juice tea are greatly reduced. Therefore, existing juice tea has problems such as high sugar content, too many acidity regulators and edible flavors. Summary of the invention

[0005] Based on this, the present application provides a preparation method of a double-fermented fruit juice tea beverage and a fruit juice tea beverage to avoid the addition of acidity regulators, edible flavors and high-sugar substances, thereby achieving the purpose of low sugar and health.

[0006] The first aspect of the present application provides a method for preparing a fruit juice tea beverage, comprising the following steps:

[0007] Mixing tea extract and sugar substances to prepare sugar-containing tea soup;

[0008] The sugar-containing tea soup and the first bacterial strain are mixed and then subjected to a first fermentation treatment to prepare a fermented tea base;

[0009] The concentrated juice is mixed with water and a second bacterial strain and then subjected to a second fermentation process to prepare a fermented juice;

[0010] Mixing the fermented tea base, the fermented fruit juice, auxiliary materials and water to prepare the fruit juice tea beverage;

[0011] Wherein, the first bacterial species and the second bacterial species each independently include lactic acid bacteria.

[0012] In some embodiments, the sugar substance includes one or more of fructose syrup and white sugar; and / or

[0013] The mass percentage of the sugar substance relative to the mass percentage of the tea extract is 1%-3%.

[0014] In some embodiments, the method for preparing the tea extract comprises:

[0015] Mixing tea leaves and hot water, extracting and filtering in sequence to prepare the tea extract;

[0016] Optionally, the mass ratio of the tea leaves to the hot water is 1:(50-80);

[0017] Optionally, the temperature of the hot water is 80°C-90°C;

[0018] Optionally, the extraction time is 10min-30min;

[0019] Optionally, the tea leaves are oolong tea leaves.

[0020] In some embodiments, the first fermentation treatment comprises at least one of the following conditions:

[0021] (1) The temperature of the first fermentation treatment is 37° C.-42° C., and the time is 6 h-10 h;

[0022] (2) After the sugar-containing tea soup and the first bacterial strain are mixed, the number of live bacteria in the sugar-containing tea soup reaches 1×10 6 cfu / mL-9×10 6 cfu / mL;

[0023] (3) the first bacterial species includes Lactobacillus plantarum;

[0024] (4) Determine the fermentation endpoint by measuring the total acid and pH of the fermentation system.

[0025] In some embodiments, the second fermentation treatment comprises at least one of the following conditions:

[0026] (1) The temperature of the second fermentation treatment is 37° C.-42° C., and the time is 10 h-16 h;

[0027] (2) the concentrated fruit juice comprises one or more of concentrated apple juice, concentrated peach juice, concentrated lemon juice and concentrated grape juice;

[0028] (3) The mass ratio of the concentrated juice to water is 1:(1-3);

[0029] (4) After the concentrated juice is mixed with water and the second bacterial strain, the number of live bacteria in the resulting mixed solution is on the order of 1×10 6 cfu / mL-9×10 6 cfu / mL;

[0030] (5) The second bacterial species includes Lactobacillus plantarum;

[0031] (6) Determine the fermentation endpoint by measuring the total acid and pH of the fermentation system.

[0032] In some embodiments, the fermented tea base accounts for 60%-80% by weight of the fruit juice tea beverage; and / or

[0033] The fermented juice accounts for 1.5%-10% by mass in the juice tea beverage.

[0034] In some embodiments, the auxiliary materials include a first auxiliary material and a second auxiliary material, wherein the first auxiliary material includes one or more of white sugar and fructose syrup, and the second auxiliary material includes one or more of vitamin C and sodium D-isoascorbate.

[0035] In some embodiments, the weight proportion of the first auxiliary material in the juice tea beverage is 1%-5%; and / or

[0036] The mass proportion of the second auxiliary material in the fruit juice tea beverage is 0.01%-0.05%.

[0037] In some embodiments, the preparation method further comprises:

[0038] Performing UHT sterilization on the fruit juice tea beverage and then filling it;

[0039] Optionally, the UHT sterilization temperature is 107°C-115°C, and the time is 5s-20s.

[0040] The second aspect of the present application provides a fruit juice tea beverage, which is prepared by the preparation method of the first aspect.

[0041] The preparation method of the fruit juice tea beverage provided above uses lactic acid bacteria "lightly fermented" tea extract and concentrated fruit juice, respectively, with "lightly fermented" tea extract and fruit juice as the main ingredients, supplemented with other auxiliary materials to prepare double-fermented fruit juice tea. Compared with the existing fruit juice tea on the market, the present application retains the tea aroma, improves the bitterness, and reduces the addition of sugar substances through the "lightly fermented" tea extract; through the "lightly fermented" concentrated fruit juice, it retains the fruity aroma and provides a natural and soft sour feeling, reducing or even avoiding the use of acidity regulators, and the product is safer and healthier.

[0042] At the same time, compared with the tea-based fermentation technology in the related art, the present application separately ferments the tea extract and the concentrated juice with a single strain in one stage. The separate fermentation has high flexibility and is more conducive to controlling the optimal fermentation end points of the tea extract and the concentrated juice, reducing the risk of contamination by miscellaneous bacteria and maintaining stable quality. The fermented tea base improves the bitterness and retains the tea fragrance. The fermented juice provides a soft sour feeling and also retains the fragrance of the juice. The taste is richer and the nutrition is easier to absorb. The raw materials of this preparation method are simple and easy to obtain, and the operation is simple. Through the establishment and application of the "light fermentation" tea base and juice technology of lactic acid bacteria, the quality and market competitiveness of juice and tea beverage products are improved, and industrial production and promotion can be realized. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more completely understand the present application and its beneficial effects, the following is a brief introduction to the drawings required for the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application, and those skilled in the art can obtain other drawings based on these drawings without creative work.

[0044] Figure 1 The present invention is a flow chart of a method for preparing a fruit juice tea beverage according to one embodiment. DETAILED DESCRIPTION

[0045] For ease of understanding of the present application, the present application will be described more fully below with reference to the relevant embodiments. The following provides preferred embodiments of the present application. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present application more thorough and comprehensive.

[0046] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0047] The terms "and / or", "or / and", and "and / or" used herein include any one of two or more related listed items, and also include any and all combinations of the related listed items, wherein the any and all combinations include any combination of two related listed items, any more related listed items, or all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in the present application, the technical solution undoubtedly includes technical solutions connected by "logical and", and also undoubtedly includes technical solutions connected by "logical or".

[0048] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0049] In this application, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are deemed to be continuous and include the minimum and maximum values ​​of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges included therein.

[0050] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, and likewise any upper limit can be combined with any other upper limit to form an unspecified range. In addition, each separately disclosed point or single value can itself be combined as a lower limit or upper limit with any other point or single value or with other lower limits or upper limits to form an unspecified range.

[0051] The temperature parameters in this application, unless otherwise specified, allow both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0052] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc., shall be based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.

[0053] In the present application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0054] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0055] In the description of the application, "plurality" means at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0056] If there is no special description, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution. If there is no special description, all technical features and optional technical features of the present application can be combined with each other to form a new technical solution.

[0057] If there is no special explanation, all the steps of the present application can be performed sequentially or randomly, preferably sequentially.

[0058] The effective integration of the health properties of juice and tea is a trend that closely follows the healthy and green trend of the beverage market. Currently, the acidity of juice tea on the market is adjusted by adding acidity regulators. The bitter taste brought by the tea base is significant, and sugars, flavors and other substances need to be added to adjust the taste. Juice tea, which is a combination of juice and tea, is a healthy drink. When too many acidity regulators, flavors and high-sugar substances are added, the health properties of juice tea are greatly reduced.

[0059] Lactic acid bacteria is a kind of intestinal probiotics with multiple physiological functions. Lactic acid bacteria has the functions of converting phenolic substances, improving the utilization rate of phenolic substances, and improving the flavor and quality of products. Lactic acid bacteria is an important microorganism of fermented tea beverages. In the process of tea fermentation, lactic acid bacteria can reduce the bitter taste in tea, and complement each other with tea polyphenols, so that fermented tea products have a unique flavor. At the same time, lactic acid bacteria has the effect of converting acidic substances. In the process of fruit fermentation, citric acid can be converted into lactic acid with a soft taste. Therefore, the present application adopts lactic acid bacteria to "lightly ferment" tea extract and concentrated juice respectively, with the fermented tea base and fermented juice after "light fermentation" as the main components, supplemented with other auxiliary materials and water to prepare double fermented fruit juice tea, without adding acidity regulators, flavoring substances and high sugar substances, and the prepared double fermented fruit juice tea is low in sugar, weak in bitter taste, sweet and sour, palatable, soft, healthy and nutritious.

[0060] One or more embodiments of the present application provide a method for preparing a fruit juice tea beverage, comprising the following steps: mixing tea extract and sugar substances to prepare a sugar-containing tea soup; mixing the sugar-containing tea soup and a first bacterial species and performing a first fermentation treatment to prepare a fermented tea base; mixing concentrated juice with water and a second bacterial species and performing a second fermentation treatment to prepare a fermented juice; mixing the fermented tea base, fermented juice, auxiliary materials and water to prepare a fruit juice tea beverage; wherein the first bacterial species and the second bacterial species each independently include lactic acid bacteria.

[0061] It should be noted that the "first strain", "second strain", "first fermentation treatment", "second fermentation treatment" and the like mentioned in the context are only for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second" and the like only serve the purpose of non-exhaustive enumeration and description, and should be understood not to constitute a closed limitation on quantity.

[0062] Lactic acid bacteria are used to "lightly ferment" tea extract and concentrated juice. Since lactic acid bacteria have the function of converting acidic substances, concentrated juice can convert citric acid into lactic acid with a soft taste after "light fermentation" by lactic acid bacteria, producing a natural and soft sour feeling, effectively reducing or even avoiding the use of acidity regulators in juice tea products, while retaining the original fruity flavor, making the taste richer and the nutrients easier to absorb. Since lactic acid also has the function of converting phenolic substances, improving the utilization rate of phenols, and improving the flavor and quality of products, after the tea extract is "lightly fermented" by lactic acid bacteria, the content of ester-type catechins with strong astringency and heavy bitterness is reduced, and the content of simple catechins with weak astringency, mellow taste and non-bitterness is increased, making the tea-based flavor richer after fermentation, the tea aroma is still strong, and the bitterness is significantly improved. There is no need to use high-sugar substances to reconcile the bitterness, thus achieving the goal of not adding sweeteners.

[0063] Understandably, the preparation method of the fruit juice tea beverage uses lactic acid bacteria "lightly fermented" tea extract and concentrated fruit juice respectively, with "lightly fermented" tea extract and fruit juice as the main ingredients, supplemented with other auxiliary materials to prepare double-fermented fruit juice tea. Compared with the existing fruit juice tea on the market, the present application retains the tea aroma, improves the bitterness, and reduces the addition of sugar substances through the "lightly fermented" tea extract; through the "lightly fermented" concentrated fruit juice, it retains the fruity aroma and provides a natural and soft sour feeling, reducing or even avoiding the use of acidity regulators, and the product is safer and healthier.

[0064] At the same time, compared with the tea-based fermentation technology in the related art, the present application separately ferments the tea extract and the concentrated juice with a single strain in one stage. The separate fermentation has high flexibility and is more conducive to controlling the optimal fermentation end points of the tea extract and the concentrated juice, reducing the risk of contamination by miscellaneous bacteria and maintaining stable quality. The fermented tea base improves the bitterness and retains the tea fragrance. The fermented juice provides a soft sour feeling and also retains the fragrance of the juice. The taste is richer and the nutrition is easier to absorb. The raw materials of this preparation method are simple and easy to obtain, and the operation is simple. Through the establishment and application of the "light fermentation" tea base and juice technology of lactic acid bacteria, the quality and market competitiveness of juice and tea beverage products are improved, and industrial production and promotion can be realized.

[0065] It should be noted that the "light fermentation" mentioned in the context means that the tea extract retains the original aroma and taste of the tea after light fermentation, while improving the bitterness; the concentrated juice is lightly fermented to provide a soft sour feeling while also retaining the fruity aroma.

[0066] As an example, the contracted juice is sterile contracted juice, and the water is sterile water.

[0067] In some embodiments, the sugar substance includes one or more of fructose syrup and white sugar, thereby providing a carbon source for lactic acid bacteria fermentation, being more conducive to the rapid increase of the number of bacteria and shortening the fermentation time.

[0068] As a possible implementation, the mass percentage of the sugar substance relative to the mass of the tea extract is 1%-3%; for example, it may be, but not limited to, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3% or the range between any two of the above values. When the amount of sugar substance is within the above range, it can provide a carbon source for the growth of lactic acid bacteria and also limit the amount of addition. After the carbon source is used up, it can inhibit the excessive growth of lactic acid bacteria and prevent excessive fermentation.

[0069] As a possible implementation, the method for preparing the tea extract includes: mixing tea leaves and hot water, and then extracting and filtering in sequence to prepare the tea extract.

[0070] In some optional embodiments, the mass ratio of tea leaves to hot water is 1:(50-80); for example, it can be, but not limited to, 1:50, 1:52, 1:54, 1:56, 1:58, 1:60, 1:62, 1:64, 1:66, 1:68, 1:70, 1:72, 1:74, 1:76, 1:78, 1:80 or a range between any two of the above mass ratios. In this way, the dissolution of substances in tea leaves can be effectively guaranteed, the utilization rate of tea leaves can be improved, and the tea extract can be prevented from being too dark in color and having aggravated bitterness.

[0071] In some exemplary embodiments, the temperature of the hot water is 80°C-90°C; for example, it can be but not limited to 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, or a range between any two of the above temperatures. When the temperature of the hot water is controlled within the above range when preparing the tea extract, it is more conducive to the dissolution of the substances in the tea leaves, and the extraction time can also be shortened to improve the efficiency.

[0072] In some embodiments, the extraction time is 10-30 minutes; for example, it can be but not limited to 10 minutes, 12 minutes, 14 minutes, 16 minutes, 18 minutes, 20 minutes, 22 minutes, 24 minutes, 26 minutes, 28 minutes, 30 minutes or a range between any two of the above times. When the extraction time is within the above range, it can effectively ensure the dissolution of substances in the tea leaves and improve the utilization rate of the tea leaves, and prevent the tea leaves from having too dark a color and increasing bitterness.

[0073] As a possible implementation manner, the tea leaves are oolong tea leaves.

[0074] In some embodiments, the temperature of the first fermentation treatment is 37°C-42°C; for example, it can be but not limited to 37°C, 38°C, 39°C, 40°C, 41°C, 42°C or a range between any two of the above temperatures.

[0075] In some embodiments, the time of the first fermentation treatment is 6h-10h; for example, it can be but is not limited to 6h, 6.5h, 7h, 7.5h, 8h, 8.5h, 9h, 9.5h, 10h or a range between any two of the above times.

[0076] It should be noted that the temperature and time of the second fermentation treatment can be combined in any appropriate manner, and both can be selected from any temperature and time of the second fermentation treatment described herein.

[0077] In some embodiments, after the sugar-containing tea soup and the first bacterial strain are mixed, the number of live bacteria in the sugar-containing tea soup is on the order of 1×10 6cfu / mL-9×10 6 cfu / mL; for example, but not limited to 1×10 6 cfu / mL, 2×10 6 cfu / mL, 3×10 6 cfu / mL, 4×10 6 cfu / mL, 5×10 6 cfu / mL, 6×10 6 cfu / mL, 7×10 6 cfu / mL, 8×10 6 cfu / mL, 9×10 6 cfu / mL or the range between any two of the above viable counts, etc. This helps the fermentation process enter the logarithmic phase faster and shortens the fermentation time.

[0078] As a possible implementation manner, the first bacterial species includes Lactobacillus plantarum.

[0079] In some exemplary embodiments, the fermentation endpoint of the first fermentation process is determined by measuring the total acid and pH of the fermentation system.

[0080] As a non-limiting example, after the first fermentation process is completed, the fermented tea base is sterilized by pasteurization.

[0081] In an optional embodiment, the sterilization temperature is 90°C-95°C; for example, it can be but not limited to 90°C, 91°C, 92°C, 93°C, 94°C, 95°C or a range between any two of the above temperatures.

[0082] In some embodiments, the sterilization time is 10 min-15 min; for example, it can be but not limited to 10 min, 11 min, 12 min, 13 min, 15 min or a range between any two of the above times.

[0083] It should be noted that the pasteurization temperature and time can be combined in any appropriate manner, and both can be selected from any pasteurization temperature and time described in this document.

[0084] In some embodiments, the temperature of the second fermentation treatment is 37°C-42°C; for example, it can be but not limited to 37°C, 38°C, 39°C, 40°C, 41°C, 42°C or a range between any two of the above temperatures.

[0085] In some embodiments, the time for the second fermentation treatment is 10h-16h; for example, it can be but is not limited to 10h, 10.5h, 11h, 11.5h, 12h, 12.5h, 13h, 13.5h, 14h, 14.5h, 15h, 15.5h, 16h or a range between any two of the above times.

[0086] It should be noted that the temperature and time of the second fermentation treatment can be combined in any appropriate manner, and both can be selected from any temperature and time of the second fermentation treatment described herein.

[0087] As a possible implementation manner, the concentrated fruit juice includes one or more of concentrated apple juice, concentrated peach juice, concentrated lemon juice and concentrated grape juice.

[0088] In some optional embodiments, the mass ratio of concentrated juice to water is 1:(1-3); for example, it can be but not limited to 1:1, 1:1.5, 1:2, 1:2.5, 1:3 or a range between any two of the above mass ratios.

[0089] In some embodiments, after the concentrated juice is mixed with water and the second bacterial strain, the number of viable bacteria in the resulting mixture is on the order of 1×10 6 cfu / mL-9×10 6 cfu / mL; for example, but not limited to 1×10 6 cfu / mL, 2×10 6 cfu / mL, 3×10 6 cfu / mL, 4×10 6 cfu / mL, 5×10 6 cfu / mL, 6×10 6 cfu / mL, 7×10 6 cfu / mL, 8×10 6 cfu / mL, 9×10 6 cfu / mL or the range between any two of the above viable counts, etc. This helps the fermentation process enter the logarithmic phase faster and shortens the fermentation time.

[0090] In some alternative embodiments, the second bacterial species includes Lactobacillus plantarum.

[0091] In some exemplary embodiments, the fermentation endpoint of the second fermentation process is determined by measuring the total acid and pH of the fermentation system.

[0092] As a non-limiting example, after the second fermentation process is completed, the fermented juice is sterilized by pasteurization.

[0093] In an optional embodiment, the sterilization temperature is 90°C-95°C; for example, it can be but not limited to 90°C, 91°C, 92°C, 93°C, 94°C, 95°C or a range between any two of the above temperatures.

[0094] In some embodiments, the sterilization time is 10 min-15 min; for example, it can be but not limited to 10 min, 11 min, 12 min, 13 min, 15 min or a range between any two of the above times.

[0095] It should be noted that the pasteurization temperature and time can be combined in any appropriate manner, and both can be selected from any pasteurization temperature and time described in this document.

[0096] In some embodiments, the mass proportion of fermented tea base in the fruit juice tea beverage is 60%-80%; for example, it can be but not limited to 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78%, 80% or a range between any two of the above values.

[0097] As a possible implementation manner, the mass proportion of fermented juice in the juice tea beverage is 1.5%-10%; for example, it can be but not limited to 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10% or a range between any two of the above values.

[0098] When the mass proportions of fermented tea base and fermented juice in the juice tea beverage are within the above ranges, the tea polyphenols content in the formulated juice tea beverage meets the national standard requirements, and it has a rich tea and fruity aroma, a suitable sweet and sour taste, and a mild sour taste.

[0099] In some embodiments, the auxiliary material includes a first auxiliary material and a second auxiliary material, the first auxiliary material includes one or more of white sugar and fructose syrup, and the second auxiliary material includes one or more of vitamin C and sodium D-isoascorbate.

[0100] As a possible implementation manner, the mass proportion of the first auxiliary material in the fruit juice tea beverage is 1%-5%; for example, it can be but not limited to 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5% or a range between any two of the above values.

[0101] In some of the embodiments, the mass proportion of the second auxiliary material in the fruit juice tea beverage is 0.01%-0.05%; for example, it can be but not limited to 0.01%, 0.02%, 0.03%, 0.04%, 0.05% or a range between any two of the above values.

[0102] It should be noted that the "first auxiliary material", "second auxiliary material" and the like mentioned in the context are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or quantity, nor can they be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second" and the like only serve the purpose of non-exhaustive enumeration and description, and should be understood not to constitute a closed limitation on quantity.

[0103] In some embodiments, the preparation method further comprises: performing UHT sterilization on the fruit juice tea beverage and then filling it.

[0104] In some optional embodiments, the UHT sterilization temperature is 107°C-115°C; for example, it can be but not limited to 107°C, 108°C, 109°C, 110°C, 111°C, 112°C, 113°C, 114°C, 115°C or a range between any two of the above temperatures.

[0105] In some embodiments, the UHT sterilization time is 5s-20s; for example, it can be but not limited to 5s, 6s, 8s, 10s, 12s, 14s, 16s, 18s, 20s or a range between any two of the above times.

[0106] It should be noted that the temperature and time of UHT sterilization can be combined in any suitable manner, and both can be selected from any UHT sterilization temperature and time described in this document.

[0107] Figure 1 A schematic diagram of a preparation process of a fruit juice tea beverage provided in one embodiment, comprising Figure 1 It can be seen that when preparing a fruit juice tea beverage, tea leaves are extracted to obtain a tea extract, and the tea extract is mixed with sugar substances to obtain a sugar-containing tea soup; lactic acid bacteria are used to perform only a first fermentation treatment on the sugar-containing tea soup to obtain a fermented tea soup. Lactic acid bacteria are used to perform a second fermentation treatment on concentrated juice to prepare fermented juice. The fermented tea base, fermented juice and other auxiliary materials are mixed to prepare a fruit juice tea beverage, and the fruit juice tea beverage is subjected to UHT sterilization and filling.

[0108] One or more embodiments of the present application provide a fruit juice tea beverage, which is prepared using the above-mentioned method for preparing a fruit juice tea beverage.

[0109] The fruit juice tea beverage does not contain acidity regulators, flavoring substances and high-sugar substances. It is low in sugar and healthy, has a weak bitter taste, and is sweet and sour.

[0110] The technical scheme of the present application is described in detail below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present application and are not used to limit the scope of the present application. For experimental methods in the following embodiments where specific conditions are not specified, reference is made to the guidance given in the present application, and may also be made according to experimental manuals or conventional conditions in the art, or according to conditions recommended by manufacturers, or with reference to experimental methods known in the art.

[0111] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0112] 1. Preparation of Juice Tea

[0113] Example 1

[0114] Step S1, using oolong tea leaves as raw materials, adding hot water 60 times the weight of the tea leaves to extract for 20 minutes, adding 3% of the weight of the tea leaves to the tea extract after filtering, and then cooling to obtain sugar-containing tea soup, the hot water temperature is 85°C;

[0115] Step S2: Inoculate Lactobacillus plantarum into the sugar-containing tea soup, and the number of live bacteria in the sugar-containing tea soup after inoculation reaches 10 6 cfu / mL, after inoculation, the fermentation was kept warm for 9 hours, and the fermentation temperature was 37°C;

[0116] Step S3, determining the fermentation end point by measuring the total acid and pH, and pasteurizing after the fermentation is completed at 95° C. for 10 min, and obtaining the fermented tea base after cooling;

[0117] Step S4: Add sterile concentrated apple juice and sterile water in a mass ratio of 1:3 into a sterilized fermentation tank, and inoculate Lactobacillus plantarum until the number of viable bacteria reaches 10 6 cfu / mL, fermented for 14 h after inoculation, and the fermentation temperature was 39°C;

[0118] Step S5, determining the total acid and pH to determine the fermentation endpoint, and pasteurizing after the fermentation is completed at 95° C. for 10 min, and obtaining the fermented juice after cooling;

[0119] Step S6, mixing the fermented tea base, fermented juice, fructose syrup, vitamin C and water to prepare a fruit juice tea beverage; wherein, by mass percentage, the beverage comprises 70% of fermented tea base, 5% of fermented juice, 4% of fructose syrup, 0.04% of vitamin C, and the remainder is water.

[0120] Step S7, the prepared double-fermented fruit juice tea is sterilized by UHT and then filled. The double-fermented fruit juice tea is an acidic system, and the sterilization parameters are 112° C. and sterilization for 10 seconds.

[0121] Example 2

[0122] The preparation methods of Example 2 and Example 1 are similar, except that in step S1 of Example 2, 1% by weight of fructose syrup is added to the tea extract, and the rest are the same.

[0123] Example 3

[0124] The preparation methods of Example 3 are similar to those of Example 1, except that the weight of the hot water in step S1 of Example 3 is 50 times the weight of the tea leaves, and the rest are the same.

[0125] Example 4

[0126] The preparation methods of Example 4 are similar to those of Example 1, except that the weight of the hot water in step S1 of Example 4 is 80 times the weight of the tea leaves, and the rest are the same.

[0127] Example 5

[0128] The preparation methods of Example 5 are similar to those of Example 1, except that the extraction time in step S1 of Example 5 is 10 min, and the others are the same.

[0129] Example 6

[0130] The preparation methods of Example 6 are similar to those of Example 1, except that the extraction time in step S1 of Example 6 is 30 min, and the others are the same.

[0131] Example 7

[0132] Step S1, using oolong tea leaves as raw materials, adding hot water 60 times the weight of the tea leaves to extract for 20 minutes, adding 3% of the weight of white sugar to the tea leaves extract after filtering, and then cooling to obtain sugar-containing tea soup, wherein the hot water temperature is 80°C;

[0133] Step S2: Inoculate Lactobacillus plantarum into the sugar-containing tea soup, and the number of live bacteria in the sugar-containing tea soup after inoculation reaches 10 6 cfu / mL, after inoculation, the fermentation was kept warm for 6 hours, and the fermentation temperature was 42°C;

[0134] Step S3, determining the fermentation end point by measuring the total acid and pH, and pasteurizing after the fermentation is completed at 90° C. for 15 min, and obtaining the fermented tea base after cooling;

[0135] Step S4: Add sterile concentrated grape juice and sterile water in a mass ratio of 1:1 into a sterilized fermentation tank, and inoculate Lactobacillus plantarum until the number of viable bacteria reaches 106 cfu / mL, fermented for 10 h after inoculation, and the fermentation temperature was 42°C;

[0136] Step S5, measuring the total acid and pH to determine the fermentation endpoint, and pasteurizing after the fermentation is completed at 90° C. for 15 minutes, and then cooling to obtain the fermented juice;

[0137] Step S6, mixing the fermented tea base, fermented juice, fructose syrup, vitamin C and water to prepare a fruit juice tea beverage; wherein, by mass percentage, the beverage comprises 60% of fermented tea base, 1.5% of fermented juice, 5% of fructose syrup, 0.01% of vitamin C, and the remainder is water.

[0138] Step S7, the prepared double-fermented fruit juice tea is sterilized by UHT and then filled. The double-fermented fruit juice tea is an acidic system, and the sterilization parameters are 115° C. and sterilization for 5 seconds.

[0139] Example 8

[0140] Step S1, using oolong tea leaves as raw materials, adding hot water 60 times the weight of the tea leaves to extract for 20 minutes, adding 3% of the weight of the tea leaves to the tea extract after filtering, and then cooling to obtain sugar-containing tea soup, wherein the hot water temperature is 90° C.;

[0141] Step S2: Inoculate Lactobacillus plantarum into the sugar-containing tea soup, and the number of live bacteria in the sugar-containing tea soup after inoculation reaches 10 6 cfu / mL, fermented for 10 hours after inoculation, the fermentation temperature was 37°C;

[0142] Step S3, determining the fermentation end point by measuring the total acid and pH, and pasteurizing after the fermentation is completed at 93° C. for 12 min, and obtaining the fermented tea base after cooling;

[0143] Step S4: Add sterile concentrated peach juice and sterile water in a mass ratio of 1:2 into a sterilized fermentation tank, and inoculate Lactobacillus plantarum until the number of viable bacteria reaches 10 6 cfu / mL, fermented for 16 h after inoculation, and the fermentation temperature was 37°C;

[0144] Step S5, measuring the total acid and pH to determine the fermentation end point, and pasteurizing after the fermentation is completed at 92° C. for 13 minutes, and obtaining the fermented juice after cooling;

[0145] Step S6, mixing the fermented tea base, fermented juice, fructose syrup, vitamin C and water to prepare a fruit juice tea beverage; wherein, by mass percentage, the beverage comprises 80% of the fermented tea base, 10% of the fermented juice, 1% of the fructose syrup, 0.05% of the vitamin C, and the remainder is water.

[0146] Step S7, the prepared double-fermented fruit juice tea is sterilized by UHT and then filled. The double-fermented fruit juice tea is an acidic system, and the sterilization parameters are 107° C. and sterilization for 20 seconds.

[0147] Comparative Example 1

[0148] The preparation methods of Comparative Example 1 are similar to those of Example 1, except that concentrated apple juice is directly used in Comparative Example 1 without fermentation treatment, and the other aspects are the same. The preparation method of Comparative Example 1 is as follows:

[0149] Steps S1-S3 are the same as steps S1-S3 in Example 1.

[0150] Step S4, mixing the fermented tea base, concentrated apple juice, fructose syrup, vitamin C, citric acid, sodium citrate and water to prepare a fruit juice tea beverage; wherein, by mass percentage, the fermented tea base comprises 70%, concentrated apple juice 2.5%, fructose syrup 4%, vitamin C 0.04%, citric acid and sodium citrate 0.2% in total, and the balance is water.

[0151] Step S5 is the same as step S7 in Example 1.

[0152] Comparative Example 2

[0153] The preparation method of Comparative Example 2 is similar to that of Example 1, except that the tea extract is not concentrated and fermented in Comparative Example 2, and the other parts are the same. The preparation method of Comparative Example 2 is as follows:

[0154] Step S1, using oolong tea leaves as raw materials, adding hot water 60 times the weight of the tea leaves to extract for 20 minutes, filtering and cooling to obtain a tea extract, the hot water temperature being 85° C.;

[0155] Steps S2-S3 are the same as steps S4-S5 in Example 1.

[0156] Step S4, mixing tea extract, fermented juice, fructose syrup, vitamin C and water to prepare a fruit juice tea beverage; wherein, by mass percentage, the beverage comprises 70% tea extract, 5% fermented juice, 6.5% fructose syrup, 0.04% vitamin C, and the remainder is water.

[0157] Step S5 is the same as step S7 in Example 1.

[0158] Comparative Example 3

[0159] In Comparative Example 3, tea extract and concentrated apple juice were directly used without fermentation, as follows:

[0160] Step S1, using oolong tea leaves as raw materials, adding hot water 60 times the weight of the tea leaves to extract for 20 minutes, filtering and cooling to obtain a tea extract, the hot water temperature being 85° C.;

[0161] Step S2, mixing tea extract, concentrated apple juice, fructose syrup, vitamin C, citric acid, sodium citrate and water to prepare a fruit juice tea beverage; wherein, by mass percentage, the tea extract comprises 70%, concentrated apple juice 2.5%, fructose syrup 6.5%, vitamin C 0.04%, citric acid and sodium citrate 0.2% in total, and the balance is water.

[0162] Step S3 is the same as step S7 in Example 1.

[0163] 2. Juice Tea Evaluation

[0164] The sensory evaluation of the fruit juice tea beverages prepared in the above embodiments and comparative examples was performed. The evaluation criteria are shown in Table 1. The sensory evaluation results of the above embodiments and comparative examples are shown in Table 2.

[0165] Table 1

[0166]

[0167] The pH value, acidity, Brix, and tea polyphenols of the tea extract obtained in step S1 of Example 1 and the fermented tea base obtained in step S3 were measured respectively; and the acidity, pH value, and turbidity of the sterile concentrated apple juice used in step S4 of Example 1 and the fermented fruit juice obtained in step S5 were measured respectively. The results showed that after the tea extract was fermented, the acidity increased by about 0.9 g / kg, the pH decreased by about 0.6, and the Brix of soluble solids decreased by about 0.2%; during the fermentation of the concentrated fruit juice, the acidity decreased first and then increased, the acidity increased by about 2.0 g / kg, the pH decreased by about 0.7, and the turbidity increased by about 3000.

[0168] The fruit juice tea beverages prepared in the above-mentioned embodiments and comparative examples were tested for at least the following parameters: pH value, acidity, Brix, and tea polyphenols. The results are shown in Table 2.

[0169] Table 2

[0170]

[0171] The acidity test result is based on citric acid. Brix refers to the soluble solids contained in the juice tea.

[0172] From the comparison of the results of Examples 1-8 and Comparative Examples 1-3 in Table 1, it can be seen that the juice tea prepared with unfermented tea extract and fermented juice as the main raw materials in Comparative Example 3 needs to add acidity regulator to adjust the taste, and the sensory acceptance is the lowest; the sensory acceptance of the juice tea beverages prepared with fermented tea base and fermented juice as the main raw materials in Examples 1-8 is relatively high. This shows that in this application, the double-fermented juice tea is prepared with "lightly fermented" fermented tea base and fermented juice as the main ingredients, supplemented with other auxiliary materials, and no acidity regulator, flavoring substances and high-sugar substances are added. The prepared double-fermented juice tea is low in sugar, weak in bitterness, and has a sweet and sour taste, soft, healthy and nutritious.

[0173] In Comparative Examples 1 and 3, concentrated fruit juice is used for preparation, and additional acidity regulators (citric acid and sodium citrate) need to be added. Due to the effect of sodium citrate, the pH value of the final fruit juice tea beverage is relatively high and the total acidity is low.

[0174] When the sugar-containing tea soup was fermented in Example 1 and Comparative Example 1, fructose syrup was used as the carbon source for lactic acid bacteria fermentation. After the fermentation, the soluble solid content of the sugar-containing tea soup decreased, indicating that the lactic acid bacteria effectively utilized the fructose syrup. After the fermentation of the sugar-containing tea soup, the content of tea polyphenols decreased by about 10%, the bitter taste was significantly improved, and the taste was richer. After analysis, the richer taste may be related to the production of other alcohol and ester flavor substances by lactic acid bacteria fermentation of the sugar-containing tea soup. Alcohol substances are produced by microorganisms in amino acid metabolism, and ester substances have fruity aroma, which makes the flavor richer while retaining the original aroma of tea after fermentation; the obvious improvement of bitterness may be due to the reduction of the content of ester-type catechins with strong astringency and bitterness during the fermentation of the sugar-containing tea soup, which significantly improves the bitterness of the tea base after fermentation.

[0175] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0176] The above-mentioned embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the patent of the present application shall be subject to the attached claims.

Claims

1. A method for preparing a fruit juice tea beverage, characterized in that: The steps include: Mixing tea extract and sugar substances to prepare sugar-containing tea soup; The sugar-containing tea soup and the first bacterial strain are mixed and then subjected to a first fermentation treatment to prepare a fermented tea base; The concentrated juice is mixed with water and a second bacterial strain and then subjected to a second fermentation process to prepare a fermented juice; Mixing the fermented tea base, the fermented fruit juice, auxiliary materials and water to prepare the fruit juice tea beverage; Wherein, the first bacterial species and the second bacterial species each independently include lactic acid bacteria.

2. The preparation method according to claim 1, characterized in that The sugar substance includes one or more of fructose syrup and white sugar; and / or The mass percentage of the sugar substance relative to the mass percentage of the tea extract is 1%-3%.

3. The preparation method according to claim 1, characterized in that: The preparation method of the tea extract comprises: Mixing tea leaves and hot water, extracting and filtering in sequence to prepare the tea extract; Optionally, the mass ratio of the tea leaves to the hot water is 1:(50-80); Optionally, the temperature of the hot water is 80°C-90°C; Optionally, the extraction time is 10min-30min; Optionally, the tea leaves are oolong tea leaves.

4. The preparation method according to claim 1, characterized in that: The first fermentation treatment comprises at least one of the following conditions: (1) The temperature of the first fermentation treatment is 37° C.-42° C., and the time is 6 h-10 h; (2) After the sugar-containing tea soup and the first bacterial strain are mixed, the number of live bacteria in the sugar-containing tea soup reaches 1×10 6 cfu / mL-9×10 6 cfu / mL; (3) the first bacterial species includes Lactobacillus plantarum; (4) Determine the fermentation endpoint by measuring the total acid and pH of the fermentation system.

5. The preparation method according to claim 1, characterized in that: The second fermentation treatment comprises at least one of the following conditions: (1) The temperature of the second fermentation treatment is 37° C.-42° C., and the time is 10 h-16 h; (2) the concentrated fruit juice comprises one or more of concentrated apple juice, concentrated peach juice, concentrated lemon juice and concentrated grape juice; (3) The mass ratio of the concentrated juice to water is 1:(1-3); (4) After the concentrated juice is mixed with water and the second bacterial strain, the number of live bacteria in the resulting mixed solution is on the order of 1×10 6 cfu / mL-9×10 6 cfu / mL; (5) The second bacterial species includes Lactobacillus plantarum; (6) Determine the fermentation endpoint by measuring the total acid and pH of the fermentation system.

6. The preparation method according to claim 1, characterized in that: The fermented tea base accounts for 60%-80% by weight of the fruit juice tea beverage; and / or The fermented juice accounts for 1.5%-10% by mass in the juice tea beverage.

7. The preparation method according to any one of claims 1 to 6, characterized in that: The auxiliary materials include a first auxiliary material and a second auxiliary material, wherein the first auxiliary material includes one or more of white sugar and fructose syrup, and the second auxiliary material includes one or more of vitamin C and sodium D-isoascorbate.

8. The preparation method according to claim 7, characterized in that: The mass proportion of the first auxiliary material in the fruit juice tea beverage is 1%-5%; and / or The mass proportion of the second auxiliary material in the fruit juice tea beverage is 0.01%-0.05%.

9. The preparation method according to any one of claims 1 to 6 and 8, characterized in that: The preparation method further comprises: Performing UHT sterilization on the fruit juice tea beverage and then filling it; Optionally, the UHT sterilization temperature is 107°C-115°C, and the time is 5s-20s.

10. A fruit juice tea beverage, characterized in that: The preparation is obtained by the preparation method according to any one of claims 1 to 9.

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