Novel mixed drinking tea and preparation method thereof

Abstract

According to the novel mixed drinking tea and the preparation method thereof, the Yongjia Wuniuzao and the snow pear juice are combined in a hydrogen atom water environment, so that the oxidation resistance and the taste of the drink are improved. Existing drinking tea is prone to darkening and bitterness due to fruit juice oxidation, and the taste and the appearance are affected. The high activity of hydrogen atom water is utilized, oxidation reaction is remarkably inhibited, and a unique S-shaped shaking mixing process is combined, so that tea soup and fruit juice are better fused, and the taste is smoother. The preparation method comprises the following steps: brewing the tea leaves with hydrogen atom water, cooling the snow pear juice and blending with the auxiliary materials. Experimental data show that the mixed drinking tea is superior to a beverage mixed with common water in bitterness, aroma and taste smoothness, the bitterness is reduced by 30%, and the color stability is improved by 75%. The method has the effect of remarkably improving the taste and the appearance, and the market potential is wide.

Description

Technical Field

[0001] The invention relates to a new type of blended tea and a preparation method thereof, in particular to a beverage made by combining Yongjia Wuniuzao and snow pear juice in a hydrogen atomic water environment, which optimizes flavor and nutrition through scientific proportioning and a unique shaking and mixing process, and aims to enhance the antioxidant property, cool feeling, taste and health care function of the beverage. Background Art

[0002] Similar products on the market are mainly green tea or fruit juice mixed drinks, such as lemon green tea and snow pear green tea. The existing technology usually causes the color to darken and the taste to become astringent due to the oxidation of the fruit juice. When snow pear is used as the main ingredient for the drink, the color is easily deepened during the oxidation process, affecting the appearance of the product. On the other hand, the catechin content in green tea is relatively high, but it will increase the bitterness and affect the taste when it encounters water with high calcium and magnesium ion concentrations.

[0003] Existing tea blending generally uses ordinary drinking water or cold water, lacks effective means to control oxidation, and lacks fine control of calcium and magnesium ion content in water quality, resulting in unstable taste. The present invention innovatively uses hydrogen atomic water to adjust the oxidation rate, solves the problem of easy oxidation discoloration and poor taste of existing beverages, and significantly improves the stability and flavor of the beverage. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a blended tea and a method for making the blended tea that can inhibit the oxidation of snow pear and green tea and maintain a fresh taste. The blended tea uses a scientific ratio of Yongjia Wuniuzao, snow pear juice and active hydrogen atomic water, and uses trace amounts of cations in hydrogen atomic water to optimize the overall taste. In addition, the S-shaped shaking method is used to enhance the fusion of tea and juice, ensuring that the beverage fully releases its aroma and sweet flavor during the mixing process.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is: a blended tea, the ingredients of which include Yongjia Wuniuzao tea leaves, snow pear juice, ice cubes made of hydrogen atomic water and auxiliary materials, and the ingredients of the blended tea are as follows:

[0006] Yongjia Wuniu Morning Tea Soup: 160 ml;

[0007] Pear juice: 80 ml;

[0008] Hydrogen atomic water ice cube: 50 grams;

[0009] Auxiliary ingredients include 5 ml of Yakult and 5 grams of old rock sugar.

[0010] The present invention also provides a method for preparing the blended tea, comprising the following steps:

[0011] 1) Take 10g of Yongjia Wuniuzao, brew it with hydrogen atomic water at a ratio of 1:25 for 2 minutes, and filter the tea residue after cooling;

[0012] 2) Peel the pears, cut them into pieces, and squeeze them into juice;

[0013] 3) Mix 80 ml of pear juice with 160 ml of cooled tea and 20 hydrogen atomic water ice cubes, and add the auxiliary materials;

[0014] 4) Mix thoroughly by shaking in an S-shape until the ice melts and white foam is produced.

[0015] Beneficial effects of the present invention:

[0016] Through the high activity and antioxidant properties of hydrogen atomic water, the present invention significantly inhibits the oxidation reaction of snow pear juice and Yongjia Wuniuzao, making the tea stable and colorless within 30 minutes, and avoiding the phenomenon of ordinary water oxidizing and deteriorating within 3 minutes. In addition, the strong penetration of hydrogen atomic water and the regulation of trace calcium and magnesium ions avoid the increase of bitterness, making the drink sweeter and fresher when it enters the mouth. DETAILED DESCRIPTION

[0017] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art may think of other obvious variations.

[0018] 1. Material Preparation

[0019] Take 10 grams of Yongjia Wuniuzao, brew it in a ratio of 1:25 between tea and water, cool it to 85 degrees, and then put it in an ice box to cool for later use.

[0020] Peel and core the pears, cut into pieces and squeeze out 80 ml of juice.

[0021] There are about 20 ice cubes made of hydrogen atomic water, weighing 50 grams.

[0022] 2. Preparation steps

[0023] - Pour 160 ml of cooled tea and 80 ml of pear juice into a mug;

[0024] - Add hydrogen atomic water ice cubes and auxiliary materials (5 ml of Yakult and 5 grams of old rock sugar powder);

[0025] - Shake the liquid in the cup in an S shape for about 30 seconds until the ice is completely melted and fine white foam is produced before drinking.

[0026] 3. Comparative Data

[0027] To achieve the scientificity and repeatability of the comparative data, the following is a more detailed experimental method and evaluation process for systematically testing the various taste indicators of the blended tea of ​​this embodiment and the blended tea of ​​ordinary drinking water.

[0028] Specific experimental and evaluation methods

[0029] 3.1 Experimental Design

[0030] This experiment comprehensively analyzes the sweetness, freshness, bitterness, color stability, aroma intensity and taste fineness of the tea blended with the present invention by combining subjective evaluation with objective testing. The comparison sample is a similar tea blended with ordinary drinking water. The experiment is divided into two main parts: subjective taste evaluation and objective testing and analysis.

[0031] 3.1.1 Subjective Evaluation

[0032] Participants: Organize 10 professional tasters, all of whom have experience in tea beverage evaluation to ensure consistent evaluation standards.

[0033] Evaluation indicators: sweetness, freshness, bitterness, aroma intensity, and delicate taste.

[0034] Scoring criteria: Each indicator is scored quantitatively on a scale of 1-10. The scoring definitions are as follows:

[0035] Sweetness: 1 (very bitter) - 10 (very sweet).

[0036] Freshness: 1 (dull taste) - 10 (fresh taste).

[0037] Bitterness: 1 (extremely bitter) - 10 (neither bitter nor astringent).

[0038] Aroma intensity: 1 (no aroma) - 10 (extremely strong).

[0039] Taste: 1 (rough) - 10 (extremely smooth).

[0040] Data collection and analysis: The scores of 10 tasters were summarized, the average was calculated and the standard deviation analysis was performed to ensure the stability and reliability of the data. The average scores of the tea prepared by the present invention and the tea prepared by ordinary drinking water were compared to evaluate the changes in sweetness, freshness and bitterness.

[0041] 3.1 2 Objective detection and analysis

[0042] Bitterness test: Use an electronic tongue to compare the bitterness of two teas.

[0043] Color stability test: Use a spectrophotometer to test the color change. Leave the tea for 30 minutes and measure the light absorption value every 5 minutes (at a wavelength of 430nm, with yellow change as the detection standard). Draw a color change curve, and count the color difference change range of ordinary water-prepared tea and hydrogen atomic water-prepared tea. It is expected that the color change of the tea prepared by the present invention will be reduced by more than 50%.

[0044] Taste fineness test: Use a rheometer to test the viscosity and fluidity of the tea soup. The tea drink is placed in the rheometer, and the viscosity values ​​of the samples are measured at two temperatures, 5°C and 25°C. The viscosity difference is analyzed to evaluate the taste fineness. It is expected that the tea of ​​the present invention has a fine and smooth taste, and the rheology is more balanced and stable than that of ordinary tea drinks.

[0045] 3.2 Data comparison and result presentation

[0046] 3.2.1 Subjective evaluation data (unit: average score)

[0047] index Drinking tea (hydrogen atomic water) of the present invention Ordinary drinking water for tea Improvement ratio Sweetness 8.2 6.3 30.20% Freshness 8.5 6.7 26.90% Bitterness 3.1 4.5 -31.10% Aroma intensity 8.4 7 20.00% Entrance fineness 8.6 6.8 26.50%

[0048] From the above table, it can be seen that the tea prepared in this embodiment is significantly better than the control group in all taste indicators, especially in terms of sweetness, freshness and smoothness. The bitterness is significantly reduced, making the drink smoother and more delicious.

[0049] 3.2.2 Bitterness test (electronic tongue test) is as follows:

[0050] The bitterness value of the blended tea in this embodiment is 0.28 on average.

[0051] Mixing ordinary drinking water with tea: the average bitterness value is **0.40**.

[0052] Reduction ratio: 30%.

[0053] 3.2.3 Color stability test (spectrophotometer test)

[0054] The absorbance data at each time point within 30 minutes are as follows:

[0055] Time (minutes) Absorbance (430nm) of the tea blended with hydrogen atom water of the present invention Absorbance of ordinary drinking water for preparing tea (430nm) 0 0.12 0.12 5 0.13 0.16 10 0.13 0.18 20 0.14 0.21 30 0.15 0.24

[0056] |As can be seen from the above table, the absorbance of tea prepared with ordinary drinking water increased by 0.12 (from 0.12 to 0.24) within 30 minutes, while the absorbance of the tea prepared with the present invention only increased by 0.03 (from 0.12 to 0.15), and the color difference change was reduced by 75%, which effectively improved the color stability.

[0057] 3.2.4 Entrance fineness test (rheometer test)

[0058] Temperature (℃) Viscosity of the tea blended with the present invention (hydrogen atomic water) (mPa·s) Viscosity of ordinary drinking water for preparing tea (mPa·s) 5 1.05 1.2 25 1.02 1.15

[0059] As can be seen from the above table, under the tests at 5°C and 25°C, the viscosity of the tea prepared by the present invention is lower than that of tea prepared by ordinary drinking water, and it is more delicate and smooth in the mouth.

[0060] 3.3 Comprehensive analysis

[0061] Combining subjective scores and objective data, the tea prepared by the present invention is superior to tea prepared with ordinary water in all aspects, significantly improving the sweetness, freshness, aroma and drinking experience of the taste, and has better stability, and has good market potential and application prospects.

Claims

1. A new type of blended tea, comprising Yongjia Wuniuzao tea leaves, snow pear juice, ice cubes made of hydrogen atomic water and auxiliary materials, characterized in that The ingredients ratio of the blended tea is: Yongjia Wuniu Morning Tea Soup: 160 ml; Pear juice: 80 ml; Hydrogen atomic water ice cube: 50 grams; Auxiliary ingredients include 5 ml of Yakult and 5 grams of old rock sugar.

2. The blended tea according to claim 1, characterized in that: The Yongjia Wuniuzao tea soup is as follows: take 10 grams of Yongjia Wuniuzao, brew it with hydrogen atomic water at a tea-water ratio of 1:25 for 2 minutes, and filter the tea residue after cooling.

3. The method for preparing the blended tea according to claim 1, characterized in that: The steps include: 1) Take 10g of Yongjia Wuniuzao, brew it with hydrogen atomic water at a ratio of 1:25 for 2 minutes, and filter the tea residue after cooling; 2) Peel the pears, cut them into pieces, and squeeze them into juice; 3) Mix 80 ml of pear juice with 160 ml of cooled tea and 20 hydrogen atomic water ice cubes, and add the auxiliary materials; 4) Mix thoroughly by shaking in an S-shape until the ice melts and white foam is produced.