Jasmine flower white tea cocktail and preparation method thereof
By combining jasmine with white tea, jasmine white tea extract is prepared and mixed with other natural raw materials, the problem of lack of low-degree cocktail products in the prior art that utilizes the characteristics of jasmine and white tea is solved, and a unique flavor and high health care effect is achieved The development of Jasmine White Tea cocktail.
Patent Information
- Application Number
- CN202411876610.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-19
- Publication Date
- 2025-02-11
AI Technical Summary
The prior art lacks a low-degree cocktail product that can fully utilize the characteristics of jasmine and white tea, resulting in a lack of cocktails on the market that combines jasmine and white tea, which affects the sensory quality and health care effects of the product.
Using jasmine and white tea as raw materials, jasmine white tea extract is prepared by soaking the extract, and combining white rum, white sugar, jasmine nectar and original pressed lychee juice to prepare a jasmine white tea with unique flavor and health care effects. cocktail.
It effectively combines the medicinal value and unique flavor of jasmine and white tea, has high health care effects and good taste, and is simple in preparation and low in production costs, making it suitable for large-scale applications.
Smart Images
Figure CN119410449A_ABST
Abstract
Description
Technical Field
[0001] The invention specifically relates to a jasmine white tea cocktail and a preparation method thereof, and belongs to the technical field of cocktail mixing. Background Art
[0002] In recent years, the low-alcohol wine market is developing rapidly, and young consumers are increasingly demanding low-alcohol, healthy, nutritious, and high-quality wines. Currently, most cocktails on the market are made by simply impregnating base wine with other ingredients. The product flavor is relatively simple and the ingredients are relatively complex. After long-term storage, protein, pectin and other precipitations are easily produced in the wine. Phenolic substances in some raw materials bring a bitter taste, thus affecting the sensory quality of the finished wine.
[0003] White tea is a special treasure among Chinese teas. Its tea soup is clear and bright, with a fresh and mellow taste. It is rich in essential amino acids for the human body and has a nutritional value significantly higher than that of ordinary green tea. Jasmine is a famous scented tea raw material and an important flavor raw material. It is rich in a large amount of aromatic volatile ingredients such as aromatic oils, geraniol, nerolidol, eugenol, and other aromatic volatile ingredients. It is often processed with green tea into jasmine tea, which gives the green tea a floral scent and reduces the bitterness of the green tea, making it taste fresh, rich, fragrant, and smooth.
[0004] However, there is still a lack of cocktails that combine jasmine and white tea on the market. In existing flower-scented and tea-scented pre-mixed cocktails, the tea raw materials usually used are green tea, black tea, rose or fruit tea, and the combination of jasmine and white tea is not seen. In fact, jasmine and white tea have a strong and unique aroma. The combination of the two makes the cocktail not only have the effect of white tea but also have the aroma of jasmine. The nutritional components of white tea can supplement essential amino acids for the human body, and the aromatic substances of jasmine can bring a pleasant olfactory experience and soothe emotions, which are of great benefit to the human body. The existing technology lacks a low-alcohol cocktail product that can fully utilize the characteristics of jasmine and white tea. Summary of the invention
[0005] In order to solve the problems in the prior art, the present invention provides a jasmine white tea cocktail and a preparation method thereof; the cocktail is basically composed of natural raw materials such as jasmine white tea extract, white rum, white sugar, jasmine honey and original lychee juice; the jasmine white tea extract used is prepared from jasmine original flowers and white tea as raw materials, and is rich in crocin and tea polyphenol components, so that the cocktail effectively combines the medicinal value and unique flavor of jasmine and white tea, and has both high health care effect and good taste; at the same time, the preparation method of the cocktail of the present invention is simple, the production cost is low, and it is convenient to carry, which is conducive to subsequent large-scale application.
[0006] The technical solution of the present invention is as follows:
[0007] A jasmine white tea cocktail comprises the following raw materials: white rum, jasmine white tea extract, a sugar source and lychee juice; wherein the sugar source is composed of jasmine honey and white cane sugar; and the jasmine honey is prepared from jasmine flowers, yellow rock sugar and honey.
[0008] Furthermore, the alcohol concentration of the white rum is 40 vol%, and the added amount is 10% (v / v); the added amount of the jasmine white tea extract is 30% (v / v); the added amount of the sugar source is 50 g / L, and the mass ratio of jasmine honey to white cane sugar in the sugar source is 7:3; the added amount of the original lychee juice is 100 g / L.
[0009] Furthermore, the preparation method of the jasmine white tea extract comprises the following steps: extracting jasmine flowers and white tea in water to obtain the jasmine white tea extract.
[0010] Furthermore, the preparation method of the jasmine honey comprises the following steps: heating yellow rock sugar to dissolve into syrup, adding jasmine flowers and honey into the syrup in sequence and stirring evenly to obtain the jasmine honey.
[0011] The present invention also provides a method for preparing the jasmine white tea cocktail, comprising the following steps:
[0012] (1) Preparation of jasmine white tea extract: extracting jasmine flowers and white tea in water to obtain the jasmine white tea extract;
[0013] (2) Preparation of jasmine honey: removing the stalks of jasmine flowers, steaming the jasmine flowers until the petals are transparent, and cooling them to dry them for later use; heating yellow rock sugar to dissolve into syrup, and adding jasmine flowers and honey to the syrup in sequence and stirring to obtain the jasmine honey;
[0014] (3) Preparation of Jasmine White Tea Cocktail: Mix jasmine white tea extract and white rum, add sugar source and original lychee juice in sequence and mix well, filter and sterilize to obtain the jasmine white tea cocktail; wherein the sugar source is composed of jasmine honey and white cane sugar.
[0015] Furthermore, the preparation method of the jasmine white tea extract comprises: mixing jasmine and white tea in a ratio of 1:1, extracting with purified water at a tea-to-water ratio of 1:50 in a constant temperature water bath at 85°C, extracting for at least 25 minutes for the first time, collecting the tea juice, adding 1 / 2 of the first amount of water and extracting for at least 15 minutes again, and mixing the tea juices obtained from the two times; cooling and filtering the above mixed tea juice extract to obtain the jasmine white tea extract.
[0016] Furthermore, the preparation method of the jasmine honey comprises: removing the stalks of jasmine flowers, steaming the jasmine flowers until the petals are transparent, cooling and drying the flowers for later use; slowly boiling yellow rock sugar and water at a ratio of 2:1 over low heat until the yellow rock sugar is completely melted to obtain syrup; then pouring jasmine flowers and honey into the syrup in turn and stirring evenly, wherein the weight ratio of jasmine flowers to yellow rock sugar is 1:1, and the weight ratio of yellow rock sugar to honey is 1:3, to obtain the jasmine honey.
[0017] Furthermore, in step (3), the amount of white rum added, the amount of jasmine white tea extract added, the amount of sugar source added, the mass ratio of jasmine honey to white cane sugar in the sugar source, and the amount of original lychee juice added are obtained by taking sensory evaluation as the evaluation index through single factor experiment and orthogonal test.
[0018] Furthermore, the alcohol concentration of the white rum is 40 vol%; the preferred amount of white rum added is 10% (v / v); the preferred amount of jasmine white tea extract added is 30% (v / v); the preferred amount of sugar source added is 50 g / L, and the mass ratio of jasmine honey to white cane sugar in the sugar source is 7:3; the preferred amount of original lychee juice added is 100 g / L.
[0019] Different from the prior art, the present invention has the following beneficial effects:
[0020] 1. The jasmine white tea cocktail provided by the present invention uses jasmine flowers and white tea as raw materials, and has the medicinal value and unique flavor of both. The crocin contained in jasmine flowers and rich antioxidants are helpful to resist free radicals. The white tea is rich in tea polyphenols and catechins, which are helpful to regulate blood sugar levels, and contains a large amount of vitamin A. The jasmine white tea cocktail of the present invention effectively utilizes the antioxidant effects of white tea and jasmine flowers and the crocin in jasmine flowers, and has good health care effects, high color stability, and a long shelf life.
[0021] 2. The invention adds original lychee juice to increase the nutritional value and taste of the jasmine white tea cocktail; the addition of white sugar and jasmine honey balances the sweetness and increases the floral aroma of the jasmine white tea cocktail; the ingredients are natural and clean, and the prepared cocktail has an excellent taste, a low alcohol content, and is healthy and nutritious.
[0022] 3. The present invention provides a complete and scientific formula optimization method, which only uses white rum, jasmine white tea extract, white sugar, jasmine honey and original lychee juice. The ingredients are simple and clean, and the sensory organs are used as evaluation indicators. The dosage of each component is optimized through single factor experiments and orthogonal experiments. Each substance fully exerts its main effect and is applied to the development of actual products, which has high product safety and market potential.
[0023] 4. The jasmine white tea cocktail of the present invention adopts the method of directly soaking jasmine flowers and white tea to extract the stock solution, which retains the aromatic components and contained substances of jasmine flowers and white tea to the greatest extent. The prepared cocktail is filtered by vibration through a 100-mesh filter cloth and sterilized at high temperature, has few impurities, good taste, rich nutrition and high safety; the preparation process of the jasmine white tea cocktail does not add any pigment, flavor and preservative, and the preparation process is natural and safe. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] Figure 1 This is the single factor experimental result of Example 1. DETAILED DESCRIPTION
[0025] The present invention will be further described below in conjunction with the accompanying drawings and preferred embodiments. The given embodiments are only for illustrating the present invention, rather than for limiting the scope of the present invention.
[0026] Unless otherwise specified, the materials, reagents, etc. used in the following examples can be obtained from commercial sources; the methods in the following examples are conventional methods unless otherwise specified.
[0027] Example 1
[0028] This embodiment provides a jasmine white tea cocktail, comprising the following ingredients: white rum, jasmine white tea extract, a sugar source and lychee juice; wherein the sugar source is composed of jasmine honey and white cane sugar; the jasmine honey is prepared from jasmine flowers, yellow rock sugar and honey;
[0029] Among them, the alcohol concentration of the white rum is 40 vol%, and the added amount is 10% (v / v); the added amount of the jasmine white tea extract is 30% (v / v); the added amount of the sugar source is 50 g / L, and the mass ratio of jasmine honey to white cane sugar in the sugar source is 7:3; the added amount of the original lychee juice is 100 g / L.
[0030] The preparation method of the jasmine white tea cocktail comprises the following steps:
[0031] (1) Preparation of jasmine white tea extract: extracting jasmine flowers and white tea in water to obtain the jasmine white tea extract;
[0032] (2) Preparation of jasmine honey: removing the stalks of jasmine flowers, steaming the jasmine flowers until the petals are transparent, and cooling them to dry them for later use; heating yellow rock sugar to dissolve into syrup, and adding jasmine flowers and honey to the syrup in sequence and stirring to obtain the jasmine honey;
[0033] (3) Preparation of Jasmine White Tea Cocktail: Mix jasmine white tea extract with 40 vol% white rum, add sugar sources consisting of jasmine honey and white cane sugar, and original lychee juice in sequence and mix well, and obtain the jasmine white tea cocktail after filtering and sterilization;
[0034] The amount of white rum, the amount of jasmine white tea extract, the amount of original lychee juice, the amount of sugar source and the mass ratio of jasmine honey to white cane sugar in the sugar source are evaluated by sensory factors and are optimized through single factor experiments and orthogonal tests.
[0035] The preferred formula is: 10% (v / v) white rum, 30% (v / v) jasmine white tea extract, 50g / L sugar source, the mass ratio of jasmine honey to white cane sugar in the sugar source is 7:3, and 100g / L original lychee juice.
[0036] The following is the recipe optimization design process of the jasmine white tea cocktail of the present invention:
[0037] S1. Single factor experiment: A single factor experiment was conducted with the amount of jasmine white tea extract, the type of sugar source, the type of auxiliary materials, and the amount of original lychee juice added as variables to study the effect of each variable on the sensory experience of the cocktail, including the following steps:
[0038] 1) Effect of the amount of jasmine white tea extract added on the sensory perception of cocktails
[0039] Jasmine white tea cocktail was prepared according to 4% vol. 100 mL of white rum was taken, and four gradients of jasmine white tea extract content of 20%, 30%, 40%, and 50% were designed to be added, and the volume was fixed to 1000 mL for sensory evaluation. The sensory evaluation standards are shown in Table 1.
[0040] Table 1 Sensory scoring standards for different proportions of jasmine white tea dilutions
[0041]
[0042] 2) Effect of sugar source type on cocktail sensory perception
[0043] The sources are white sugar, white sugar and jasmine honey (7:3), white sugar and jasmine honey (3:7), and jasmine honey. Take 100mL of white rum and 300mL of jasmine white tea extract, add 50g of white sugar, 50g of white sugar and jasmine honey (7:3) mixture, 50g of white sugar and jasmine honey (3:7) mixture, and 50g of jasmine honey, and adjust the volume to 1000mL for sensory evaluation. The sensory evaluation standards are shown in Table 2.
[0044] Table 2 Sensory scoring standards for different sugar sources
[0045]
[0046]
[0047] 3) The influence of auxiliary materials on the sensory experience of cocktails
[0048] Take 100mL of white rum, 300mL of jasmine white tea extract, and 50g of white sugar, and add 100g of peach compound pulp, 100g of compound green grape juice, and 100g of original lychee juice into three samples, dilute to 1000mL for sensory scoring, and determine the appropriate auxiliary materials. The sensory evaluation standards are shown in Table 3.
[0049] Table 3 Sensory scoring standards for different excipients
[0050]
[0051] 4) Effect of the amount of raw lychee juice on the sensory experience of cocktails
[0052] Take 100mL of white rum, 300mL of jasmine white tea extract, and 50g of white sugar, and design four gradient experiments with the addition of original lychee juice content of 50g, 100g, 150g, and 200g. The volume was fixed to 1000mL for sensory evaluation. The sensory evaluation standards are shown in Table 4.
[0053] Table 4 Sensory scoring standards for different amounts of excipients added
[0054]
[0055] S2. Orthogonal experimental design: The results of single factor experiment are as follows: Figure 1 As shown in Table 5, on the basis of the single factor experiment, the factor levels of the orthogonal experimental design were determined, and the orthogonal experimental design was carried out, as shown in Table 5. The addition amount of jasmine white tea extract (A), the addition amount of white sugar and jasmine honey (7:3) mixed sample (B) and the addition amount of original lychee juice (C) were selected as key variables to carry out L9 (3 4 ) Orthogonal experimental design. In the experiment, sensory evaluation was used as an evaluation index to determine the best formula of jasmine white tea cocktail.
[0056] Table 5 Factor level table of orthogonal test of Jasmine White Tea Cocktail
[0057]
[0058]
[0059] The sensory evaluation of the jasmine white tea cocktail in this embodiment refers to the sensory evaluation standard in Table 6, and 35 judges conduct sensory evaluation on the jasmine white tea cocktail. The sensory population is selected from people aged 20-24, with a balanced ratio of men and women. The full score is 100 points, and the evaluation indicators include four aspects: aroma (25 points), color (15 points), taste (45 points), and texture (15 points).
[0060] Table 6 Sensory evaluation of Jasmine White Tea Cocktail
[0061]
[0062] The experiment was designed with the orthogonal experimental factor level table in Table 5, and the sensory score results were used as the experimental results. The experimental results and variance analysis are shown in Tables 7 and 8. The range values R of the change factors in Table 7 are the addition amount of jasmine white tea extract (6.233), the addition amount of the mixed sample of white sugar and jasmine honey (7:3) (3.4), and the addition amount of original lychee juice (1.233), respectively, indicating that the three change factors are related to the sensory evaluation results of the cocktail, and the jasmine white tea extract has the greatest impact. The optimal combination is A2B2C2. Therefore, the best formula of the present invention is: 10% white rum, 30% jasmine white tea extract, 50g / L sugar source, the mass ratio of jasmine honey to white sucrose in the sugar source is 7:3, and 100g / L original lychee juice.
[0063] Table 7 Orthogonal test results
[0064]
[0065]
[0066] Table 8 Analysis of variance of orthogonal test results
[0067]
[0068] The physical and chemical test results of the jasmine white tea cocktail prepared in this embodiment are shown in Table 9. The total sugar content was determined by the classic 3,5-dinitrosalicylic acid method; the total acid content was determined by acid-base titration using NaOH titration; the alcohol content was determined by the alcoholometer method; the total phenol content was determined by the Folin phenol method; and the microbial index determination was based on GB4789.2-2022 "National Food Safety Standard for Food Microbiology Examination for Total Colony Count Determination".
[0069] Table 9 Physical and chemical index test results of Jasmine White Tea Cocktail
[0070]
Claims
1. A jasmine white tea cocktail, characterized in that: The invention comprises the following raw materials: white rum, jasmine white tea extract, sugar source and original lychee juice; The sugar source is composed of jasmine honey and white cane sugar; the jasmine honey is prepared from jasmine flowers, yellow rock sugar and honey.
2. The jasmine white tea cocktail according to claim 1, characterized in that: The alcohol concentration of the white rum is 40 vol%, and the added amount is 10% by volume; the added amount of the jasmine white tea extract is 30 vol% by volume; the added amount of the sugar source is 50 g / L, and the mass ratio of jasmine honey to white cane sugar in the sugar source is 7:3; the added amount of the original lychee juice is 100 g / L.
3. The jasmine white tea cocktail according to claim 2, characterized in that: The preparation method of the jasmine white tea extract comprises the following steps: extracting jasmine and white tea in water to obtain the jasmine white tea extract.
4. The jasmine white tea cocktail according to claim 3, characterized in that: The preparation method of the jasmine honey comprises the following steps: heating yellow rock sugar to dissolve into syrup, adding jasmine flowers and honey into the syrup in sequence and stirring evenly to obtain the jasmine honey.
5. A method for preparing a jasmine white tea cocktail, characterized in that: The steps include: (1) Preparation of jasmine white tea extract: extracting jasmine flowers and white tea in water to obtain the jasmine white tea extract; (2) Preparation of jasmine honey: removing the stalks of jasmine flowers, steaming the jasmine flowers until the petals are transparent, and cooling them to dry them for later use; heating yellow rock sugar to dissolve into syrup, and adding jasmine flowers and honey to the syrup in sequence and stirring to obtain the jasmine honey; (3) Preparation of Jasmine White Tea Cocktail: Mix the jasmine white tea extract with white rum, add a sugar source and original lychee juice thereto in sequence and mix well, filter and sterilize to obtain the jasmine white tea cocktail; The sugar source consists of jasmine nectar and white cane sugar.
6. The method of making a jasmine white tea cocktail according to claim 5, characterized in that: The preparation method of the jasmine white tea extract comprises: mixing jasmine and white tea in a ratio of 1:1, extracting with purified water in a constant temperature water bath at 85°C at a tea-to-water ratio of 1:50, extracting for at least 25 minutes for the first time, collecting the tea juice, adding 1 / 2 of the first amount of water and extracting for at least 15 minutes again, and mixing the tea juices obtained twice; cooling and filtering the above mixed tea juice extract to obtain the jasmine white tea extract.
7. The method of making a jasmine white tea cocktail according to claim 5, characterized in that: The preparation method of the jasmine honey comprises: removing the stalks of jasmine flowers, steaming the jasmine flowers until the petals are transparent, cooling and drying the flowers for later use; slowly boiling yellow rock sugar and water in a ratio of 2:1 over low heat until the yellow rock sugar is completely melted to obtain syrup; then pouring jasmine flowers and honey into the syrup in turn and stirring evenly, wherein the weight ratio of jasmine flowers to yellow rock sugar is 1:1, and the weight ratio of yellow rock sugar to honey is 1:3, to obtain the jasmine honey.
8. The method of making a jasmine white tea cocktail according to claim 5, characterized in that: The alcohol concentration of the white rum is 40 vol%, and the added amount is 10%; the added amount of the jasmine white tea extract is 30%; the added amount of the sugar source is 50 g / L, and the mass ratio of jasmine honey to white cane sugar in the sugar source is 7:3; the added amount of the original lychee juice is 100 g / L.