Lightweight tea caffeine herbal beverage and preparation method thereof

Abstract

The invention provides a light-nourishing tea and caffeine herbal beverage and a preparation method thereof.The beverage is prepared from tea leaves, coffee pericarp and herbaceous plants. According to the method, firstly, the natural fragrance in the coffee pericarp is improved through a far infrared fragrance improving technology; the dissolution rate of nutritional active ingredients in the coffee pericarp and herbaceous plants is promoted through a wall-breaking slow boiling technology, the shelf life stability of the beverage is improved through a low-temperature micropore refined filtration technology, and the defect that the tea fragrance of the beverage is unstable is overcome through a supercritical extraction technology. The product obtained by the preparation method not only contains natural aroma components of the tea caffeine raw material, organic acids, tea polyphenols, amino acids, flavonoids, polysaccharides and other components beneficial to human bodies, but also has rich health-preserving effects of the herbaceous plant raw material, such as oxidation resistance, inflammation resistance, immunity regulation and the like, and is suitable for large-scale popularization and sales in the market.

Description

Technical Field

[0001] The invention belongs to the technical field of beverage processing, and particularly relates to a light-nutrition tea-coffee herbal beverage and a preparation method thereof. Background Art

[0002] As one of the three major beverages in the world, coffee is an important cash crop and foreign exchange earning crop in coffee-growing countries and regions. Coffee peel accounts for about 45% of fresh coffee fruit and is the main by-product of coffee production. Coffee peel has a thick texture, is slightly bitter, and tastes like grape skin. It is rich in nutrients such as protein, total sugar, dietary fiber, and antioxidants such as polyphenols. The caffeine content is 12% to 35% of that of ordinary coffee beans. In the place of origin, growers have developed the habit of drinking coffee peel tea, but most of the peels rich in antioxidant elements are discarded or made into fertilizers; in other countries, R&D personnel are actively exploring the application of coffee peel in beverages, such as coffee peel soda, coffee peel juice tea, cold brew coffee peel compound liquid and other coffee peel drinks. Driven by the healthy and light food consumerism, this unique and innovative niche beverage is gradually gaining favor among young consumers who pursue health, organic and environmental protection.

[0003] Tea contains tea polyphenols, tea polysaccharides, catechins, caffeine and other active substances, which have high nutritional value and can bring satisfaction in flavor and aroma. Jasmine tea is a scented tea made by multiple scenting of tea embryos and jasmine flowers, and is known as "the best fragrance in the world". Through efficient tea extraction technology and aroma enrichment treatment with specific equipment, the aroma substances of tea can be retained to the maximum extent, and the freshness can be retained, which is of great significance to improving the quality of applied products, especially the aroma of tea, coffee and herbal beverages.

[0004] The concept of herbal medicine and food is being accepted by more and more consumers. Not only does it have a unique aroma and taste, but it also contains a wealth of health benefits, including multiple functions such as anti-oxidation, anti-inflammatory, and immune regulation. It has a significant effect on preventing chronic diseases and improving body resistance. Traditional Chinese herbal medicines will be boiled in utensils to dissolve the effective nutrients in the plants, which play a role in the process of conditioning the body. This special extraction method can not only satisfy the appetite, but also enjoy the benefits of herbal health.

[0005] China's coffee market is entering a stage of rapid development, and the ready-to-drink tea market has also become the second largest beverage category. In recent years, China is forming its own unique and innovative coffee market, combining coffee with tea, herbs with coffee, herbs with tea, etc. The birth of new cross-category products is not only a perfect fusion of multiple raw materials, but also the innovation of flavors and the collision of tastes that meet the needs of young consumers for novelty. However, many long-shelf-life RTD tea and coffee beverages currently on the market need to undergo conventional short-time extraction and high-temperature sterilization. The resulting loss of product aroma and instability of flavor greatly affect consumers' sensory experience. On the one hand, the simplified high-temperature short-time extraction process makes it impossible for the effective components of coffee or herbal raw materials to be fully dissolved, which not only causes a waste of high-quality raw materials, but also has an adverse effect on the final quality of the product; on the other hand, the current tea and coffee beverages on the market generally have high sugar and caffeine content, use flavors and spices to cover up the bad flavor of the beverage, and the beverage tastes strong and bitter. Consumers may also bring some burden to the body while enjoying the beverage.

[0006] Therefore, it is urgent to optimize the production process of tea and coffee beverages and develop a light-health Chinese tea and coffee herbal beverage that is rich in natural herbal nutritional active ingredients, low in caffeine, sugar-free, low in calories, and has a fresh and mellow taste. Summary of the invention

[0007] In order to solve the above problems, the present invention proposes a tea and coffee herbal beverage and a preparation method thereof, which mainly improves the natural aroma of coffee peel raw materials through far-infrared aroma technology, increases the dissolution rate of nutritional active ingredients through wall-breaking slow boiling technology, improves the shelf life stability of beverages through low-temperature microporous fine filtration technology, and compensates for the weak and unstable tea aroma of beverages through supercritical extraction technology, optimizes the bitter taste of tea and coffee beverages, retains the natural aroma, taste and nutritional components of the raw materials, and finally obtains a light health-preserving Chinese tea and coffee herbal beverage through composite blending, sterilization and canning. The product is more in line with the health trend of tea beverage development in the current market, is more easily accepted by consumers, and is suitable for large-scale promotion and sales in the market.

[0008] In one aspect, the present invention provides a method for preparing a tea-coffee herbal beverage, wherein the method utilizes far-infrared aroma technology to process coffee peels.

[0009] Most tea and coffee beverages on the current market use coffee beans as raw materials. The sugar and caffeine content in the beverages is relatively high, and the taste of the beverages is strong and bitter. In recent years, with people's pursuit of healthy diets, coffee peels have gradually attracted attention and have been used to make peel tea, health products and other fields. Coffee peel, that is, the skin of coffee berries, is a natural plant with a strong aroma and rich in nutrients. Coffee peel tea usually refers to the fruit shell formed by the peel of the coffee fruit after drying, and then processed by sun drying and brewing. It contains beneficial ingredients such as anthocyanins, dietary fiber, crude protein and various minerals, and contains a small amount of caffeine. The existing technology for processing coffee beans or coffee peels mainly includes frying, baking, etc., which greatly damages the nutritional components of the raw materials and has a general flavor. In some embodiments of the present invention, in order to verify the necessity of far-infrared aroma technology for treating coffee peels, the coffee peels and coffee beans were treated with the existing frying, hot air, high temperature baking and far-infrared technology for aroma treatment, respectively. The results showed that the nutrients in the coffee peel raw materials after traditional frying aroma treatment, hot air aroma treatment or high temperature baking aroma treatment were lost more, while the far-infrared aroma technology used far-infrared rays to act on the raw materials, causing the internal components of the raw materials to change, so the nutritional components in the coffee peels were less affected, and the number of flavor substances extracted was more. At the same time, the results also showed that the method of using far-infrared aroma technology to treat coffee peels was significantly better than the existing technology for treating coffee beans. Therefore, only the method of using far-infrared aroma technology to treat coffee peels can maximize the nutrient content and aroma of the raw materials, and ultimately achieve the purpose of improving the quality of the applied beverage products.

[0010] Furthermore, the method also includes wall breaking and slow boiling to process coffee peels and herbal plant materials.

[0011] The present invention innovatively combines tea leaves and coffee peels, and adds herbal raw materials. Since the added herbal plants are generally dried raw materials, the coffee peels are first subjected to a flavoring treatment and then the herbs are added and the wall-breaking treatment is performed together to avoid the loss of nutrients in the herbs or the coking of the raw materials and the deterioration of quality after the herbs are subjected to far-infrared flavoring. At present, industrially produced herbal beverages mostly use high-temperature short-time extraction processes, which not only have low content of effective nutrients, but also have unsatisfactory flavors of the beverages. Therefore, the present invention first performs a wall-breaking treatment on the coffee peel raw materials and the herbal raw materials, and then maximizes the aroma, taste and dissolution rate of nutritional active ingredients of the product through long-term boiling, effectively overcoming the problems of poor quality and insufficient nutrition caused by conventional technologies.

[0012] Furthermore, the method also includes microporous fine filtration to treat the extracts of tea leaves, coffee peels and herbs.

[0013] The extract obtained through far-infrared aroma enhancement, wall-breaking slow boiling and other treatments is first subjected to coarse filtration to remove the raw material residue in the extract, and then subjected to microporous fine filtration. Microporous fine filtration refers to the use of cold and heat exchange technology to instantly reduce the temperature of the extract obtained by the above method, avoiding the quality change caused by long-term high-temperature waiting. By controlling the filtration pore size, it effectively solves the problem that macromolecular substances such as dietary fiber, caffeine, polysaccharides, tannins, etc. in raw materials such as tea, coffee peels and herbs are prone to form flocculent precipitation, improves stability to achieve the purpose of long shelf life, and finally obtains a beverage with small aroma loss, fresh and mellow taste, clear and bright state and rich in nutrients.

[0014] Furthermore, the temperature of the far-infrared aromatherapy technology treatment is 180-210° C., the boiling temperature is 80-95° C., and the pore size of the micropores is 0.01-0.1 μm.

[0015] Far infrared aroma extraction temperature that is too high or too low will have an adverse effect on the quality of the coffee skin, thus destroying the taste and flavor of the beverage. Too high an aroma extraction temperature will destroy the effective ingredients in the coffee skin. In contrast, too low an aroma extraction temperature will not fully stimulate the aroma substances in the coffee skin, resulting in a weak aroma extraction effect. Therefore, an appropriate aroma extraction temperature can improve the overall quality of the coffee skin. The present invention proves through comparative experiments that high temperature (210-240° C.) and long-term aroma treatment easily lead to a decrease in the content of aroma components such as alcohols, ketones, organic acids, etc. in the coffee peel, and at the same time destroy the content of effective components such as amino acids, dietary fiber, anthocyanins and minerals in the peel, thereby affecting the overall flavor of the beverage; under low temperature (150-180° C.) aroma treatment conditions, it is difficult to fully stimulate and transform aroma substances, such as aldehydes, ketones, furans, pyrroles, etc., which can provide sweet and nutty aromas, and roasted aroma components are difficult to accumulate, resulting in insufficient peel aroma, and low-temperature and long-term baking not only affects production efficiency, but may also lead to instability in the quality of the coffee peel in the later stage, so a far-infrared aroma treatment temperature of 180-210° C. is preferred.

[0016] During microporous fine filtration, if the pore size is too large, the filtration effect will not be achieved, and the stability of the beverage shelf life cannot be guaranteed; while if the pore size is too small, the aroma and effective ingredients will be filtered out, resulting in a poor flavor of the beverage. Therefore, the present invention further selects the microporous pore size suitable for tea, coffee and herbal beverages, preferably 0.01 to 0.1 μm.

[0017] Preferably, the temperature of the wall-breaking slow boiling process is 80-90°C.

[0018] Preferably, the pore size of the micropores is 0.01-0.05 μm.

[0019] Furthermore, the method also includes supercritical extraction, and the extraction temperature of the supercritical extraction is 35 to 55°C.

[0020] Supercritical CO2 fluid extraction is an emerging technology for obtaining aroma components. It extracts and collects tea flavor and tea aroma in sections. It first obtains the natural aroma components of the raw materials through extraction and then backfills and mixes them, completely avoiding the addition of artificial synthetic aroma components. It effectively solves the problem of large-scale loss of aroma substances caused by conventional water extraction, high-temperature sterilization and other methods, and also avoids the practice of adding flavors and spices to existing tea and coffee products to enhance the aroma. In the comparative experiment, it was found that the use of supercritical extraction technology to extract jasmine tea leaves and coffee peels resulted in a decrease in the intensity of jasmine aroma in the aroma extract and poor naturalness of the aroma; and because the aroma components of jasmine tea are sensitive to heat, far-infrared aroma treatment of jasmine tea leaves and coffee peels will cause a great loss of volatile aroma substances in jasmine tea. Therefore, the combination of supercritical extraction technology to extract jasmine tea aroma components and far-infrared aroma treatment of coffee peels is preferred. In addition, by improving the process parameters of extraction temperature in supercritical extraction, the acquisition rate of aroma components in jasmine tea is optimized, which effectively solves the problems of weak tea aroma and unstable aroma caused by the industrial production of tea, coffee and herbal beverages.

[0021] In some embodiments, the tea ingredient is preferably jasmine tea, which can easily enrich and fill the aroma and promote the improvement of the overall flavor of the beverage.

[0022] Furthermore, the method comprises the following steps:

[0023] (1) Supercritical extraction: Using supercritical extraction equipment to perform constant temperature extraction to obtain tea aroma extract F1;

[0024] (2) Extraction: the tea substrate of step (1) is mixed with a certain proportion of softened water and then extracted to obtain an extract E1;

[0025] (3) Aroma enhancement: Use a far-infrared aroma enhancer to treat the coffee peel raw materials;

[0026] (4) wall breaking: uniformly crushing the raw material obtained in step (3) and the herbal plant raw material, and collecting the raw materials through sieving;

[0027] (5) Slow boiling: the raw materials obtained in step (4) are uniformly mixed according to a certain proportion, and boiled through an extraction device to obtain an extract E2;

[0028] (6) Filtration: Filtering the extracts E1 and E2 obtained in steps (2) and (5) to obtain a filtered mixed solution E3;

[0029] (7) Centrifugation: centrifuging the filtered mixed solution E3 obtained in step (6) to obtain a centrifuged solution E4;

[0030] (8) Microporous fine filtration: microfiltration of the centrifuge E4 obtained in step (7) to obtain filtrate E5;

[0031] (9) Compound preparation: Mix the filtrate E5 obtained in step (8) with the tea aroma extract F1 obtained in step (1), add the sweetening ingredients and stir evenly to obtain the feed liquid E6;

[0032] (10) Sterilization: sterilize the feed solution E6 obtained in step (9) to obtain a sterile solution E7;

[0033] (11) Cooling and canning: The sterile solution E7 obtained in step (10) is rapidly cooled to room temperature and then canned.

[0034] In some embodiments, the supercritical extraction equipment in step (1) mainly includes an extraction kettle, a separation kettle and a CO2 high-pressure pump. CO2 is introduced into the supercritical extraction kettle, the pressure of the separation kettle is set to 15Mpa, the CO2 flow rate is set to 22L / h, the temperature is adjusted to 50°C, and the extraction is carried out at the predetermined CO2 flow rate and pressure for 120 minutes, and then the extract in the separation kettle is collected to obtain the volatile aroma extract F1.

[0035] In some embodiments, the tea leaves used in step (2) are jasmine snow buds, the mass ratio of the tea leaves matrix to the softened water is 1:20-30, the extraction temperature is 65-75° C., and the extraction time is 10-15 min.

[0036] In some embodiments, the aroma machine in step (3) is a cassette far-infrared aroma machine, the coffee husk is sun-dried Yunnan coffee husk, and the far-infrared aroma machine has a temperature of 180-210° C. and a time of 15-30 min.

[0037] In some embodiments, the herbal raw materials in step (4) include dandelion, licorice, tangerine peel, wolfberry, and ginseng, and the coffee peel and the herbal raw materials are broken into particles of 5 to 10 meshes.

[0038] In some embodiments, in step (5), the coffee peel and the herbal raw material are uniformly mixed in a mass ratio of 2:5-10. Softened water extraction is adopted, the mixed raw material and softened water are mixed in a mass ratio of 1:30-70, the extraction temperature is 80-95°C, and the extraction time is 30-90 minutes.

[0039] In some embodiments, the filtration method in step (6) is coarse filtration, the pore size of the filter cloth is 40 to 80 μm, and the filtration temperature is 15 to 20° C.

[0040] In some embodiments, the centrifugation method in step (7) is disc centrifugation with a rotation speed of 3000 to 8000 r / min.

[0041] In some embodiments, the filtration method in step (8) is microporous fine filtration, the pore size of the filter cloth is 0.01 to 0.1 μm, and the fine filtration temperature is 15 to 20°C.

[0042] Furthermore, the sweetening ingredients added in step (9) include any one or more of erythritol and sucralose.

[0043] In some embodiments, the sweetening ingredients added in step (9) include 8-20% erythritol and 0.001-0.01% sucralose.

[0044] In some embodiments, the high-temperature instantaneous sterilization equipment in step (10) is a UHT tubular sterilizer with a temperature of 110 to 140° C. and a sterilization time of 2 to 10 seconds.

[0045] In some embodiments, in step (11), the rapid cooling is to cool the sterile liquid E7 to 30-35° C. within 1-2 seconds.

[0046] On the other hand, the present invention provides a light-nutrition tea-coffee herbal beverage prepared by the tea-coffee herbal beverage preparation method as described above.

[0047] Furthermore, the beverage comprises any one or more raw materials of tea leaves, coffee peels, and herbal plants.

[0048] The present invention innovatively combines raw materials such as tea leaves, coffee peels and herbal plants to break through category barriers; it fully utilizes the natural aroma components, organic acids, tea polyphenols, amino acids, flavonoids, polysaccharides and other ingredients in tea and coffee raw materials that are beneficial to the human body, and also contains rich health-preserving effects of herbal raw materials such as antioxidant, anti-inflammatory, and immune regulation. It is a new type of light health-preserving Chinese tea and coffee herbal beverage.

[0049] Compared with the prior art, the present invention has the following beneficial effects:

[0050] 1. The coffee component in the present invention is preferably coffee peel raw material, and the coffee peel is treated by far-infrared aroma treatment to improve the aroma and nutritional value of the coffee peel to a certain extent;

[0051] 2. The wall-breaking and slow-boiling process is used to process the herbal plants and coffee peels. Long-time boiling maximizes the dissolution rate of aroma, flavor, and nutritional active ingredients, effectively overcoming the problem of insufficient dissolution rate of active ingredients in conventional high-temperature and short-time extraction methods;

[0052] 3. The volatile aroma components of jasmine tea were obtained by supercritical CO2 fluid extraction technology, which effectively solved the problem of large-scale loss of aroma components of the product due to conventional water extraction, high-temperature sterilization, etc., and also avoided the practice of adding flavors and spices to enhance the aroma of existing tea and coffee products;

[0053] 4. Use microporous fine filtration instantaneous hot and cold exchange technology to reduce the loss of natural aroma, remove easy-to-precipitate components by controlling the filtration pore size, and improve product stability to achieve a long shelf life;

[0054] 5. The present invention mixes tea, coffee peels with herbs and other raw materials to break through category barriers. The obtained product includes the natural aroma components, tea polyphenols, amino acids and other ingredients beneficial to the human body in the tea and coffee raw materials on the one hand, and on the other hand, it also contains the rich health effects of the herbal raw materials such as antioxidant, anti-inflammatory, and immune regulation. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] Figure 1 is the tea essential oil yield at different supercritical extraction temperatures in Example 6. DETAILED DESCRIPTION

[0056] The present invention is further described in detail below in conjunction with the examples. It should be noted that the examples described below are intended to facilitate the understanding of the present invention and do not have any limiting effect on it. The reagents used in this example are all known products and were obtained by purchasing commercially available products.

[0057] Example 1: Tea and coffee herbal beverage provided by the present invention

[0058] (1) Preparation method

[0059] 1. Supercritical extraction: 0.25% (in %) jasmine tea leaves were placed in a supercritical extraction kettle (purchased from Global Analytical Testing Instruments Co., Ltd., model SFE-2), CO2 was added to the supercritical extraction kettle, the separation kettle pressure was set to 15 MPa, the CO2 flow rate was 22 L / h, the temperature was adjusted to 50°C, and the predetermined CO2 flow rate and pressure were maintained for extraction for 120 minutes, and the extract in the separation kettle was collected to obtain the volatile aroma extract F1.

[0060] 2. Extraction: The above-mentioned jasmine snow bud matrix was extracted using an experimental small-scale extraction device (purchased from Bintai Technology Co., Ltd.), the mass ratio of the tea material to softened water was 1:30, the extraction temperature was 72° C., the time was 12 min, and the extract E1 was obtained.

[0061] 3. Aroma enhancement: 0.2% (in %) of the sun-dried Yunnan coffee peel raw material was put into a small far-infrared aroma enhancement machine (purchased from Terada Manufacturing Co., Ltd. of Japan, model TR-1) for aroma enhancement treatment. The aroma enhancement temperature was 180°C and the time was 30 minutes.

[0062] 4. Wall breaking: The coffee peel raw material obtained in step 3 and 0.1% dandelion, 0.1% licorice, 0.15% tangerine peel, 0.4% wolfberry, and 0.05% ginseng (in %) are respectively put into a tea wall breaking machine (purchased from AKIRA International Co., Ltd, model M520A) for crushing. The coffee peel and herbal raw materials are broken into particles of 5 mesh, and the raw materials are sieved and collected.

[0063] 5. Slow boiling: The raw materials after wall breaking in step 4 were mixed evenly according to the mass ratio of coffee peel and herbal raw materials of 2:8. Softened water was used for matrix extraction, and the matrix and softened water were mixed according to the mass ratio of 1:60. The extraction temperature was 85°C and the time was 40 minutes. The extraction was carried out by high temperature boiling in a small electric heating stirring sandwich pot extraction equipment (purchased from Zhucheng Zhicheng Food Machinery Co., Ltd., model ZC-10L) to obtain extract E2.

[0064] 6. Filtration: The extract E1 obtained from step 2 and the extract E2 obtained from step 5 are coarsely filtered through a nylon filter cloth with a pore size of 40 μm and a filtration temperature of 15° C. The raw material residue in the extract is removed to obtain a filtered mixed solution E3.

[0065] 7. Centrifugation: The filtered mixed solution E3 obtained in step 6 is centrifuged through a disc centrifuge (purchased from Hunan Xiangyi Laboratory Instrument Development Co., Ltd., model DL-6M) at a speed of 5000 r / min to obtain a centrifuge solution E4.

[0066] 8. Microporous fine filtration: The centrifuge liquid E4 obtained in step 7 is subjected to microporous fine filtration through a ceramic membrane fine filtration experimental equipment (purchased from Hangzhou Reina Membrane Engineering Co., Ltd., model RNM-TCM50), the filter cloth has a pore size of 0.1 μm, and the fine filtration temperature is 15-20° C. The macromolecular components in the extract that are prone to precipitation are removed to obtain a filtrate E5.

[0067] 9. Composite preparation: The filtrate E5 obtained from step 8 and the aroma extract obtained from step 1 are backfilled into the preparation tank and mixed, 7% erythritol (Baolingbao Biotechnology Co., Ltd.) and 0.002% sucralose (Fujian Kehong Biotechnology Co., Ltd.) are added, and stirred evenly to obtain the feed solution E6.

[0068] 10. UHT sterilization: The feed solution E6 obtained in step 9 is sterilized by high temperature instantaneous sterilization in a UHT tubular sterilizer (purchased from Guangzhou Wanneng Biotechnology Co., Ltd., model FT74XTS-A) at a temperature of 135°C and a sterilization time of 10 seconds to obtain a sterile solution E7.

[0069] 11. Filling / cold canning: The sterile liquid E7 obtained in step 10 is rapidly cooled to 30°C and canned using a cold canning three-in-one canning equipment (purchased from Guangzhou Wanneng Biotechnology Co., Ltd., model HZ-GZJ).

[0070] (2) Sensory evaluation

[0071] In order to illustrate the beneficial effects of the present invention, sensory evaluation of tea, coffee and herbal beverages was conducted. Ten professionals were randomly selected to conduct a comprehensive evaluation of the products based on the overall flavor, smell, taste, state and other senses. The scoring criteria were implemented according to Table 1, and the average score was finally taken.

[0072] Table 1 Sensory evaluation standards

[0073]

[0074] According to the scoring criteria in Table 1, the tea and coffee herbal beverage scored 9.1 in terms of sensory evaluation, 17.5 in terms of taste, 18 in terms of smell, and 36.8 in terms of overall flavor, indicating that the tea and coffee herbal beverage provided by the present invention has good stability, and at the same time, the jasmine aroma is fresh and natural, the coffee peel flavor is mellow, the fresh aroma of jasmine tea is coordinated with the coffee aroma, there is no peculiar smell, and the taste is smooth and the aroma is long-lasting.

[0075] Example 2: Analysis of the effects of different aroma enhancement techniques on coffee component quality

[0076] Coffee is the main beverage in the current market, and its raw materials come from coffee peels or coffee beans, and these two raw materials differ in the content of nutrients such as caffeine, minerals, and dietary fiber. Coffee peels are rich in beneficial ingredients such as caffeine, anthocyanins, dietary fiber, crude protein, and various minerals, but the current treatment methods for coffee peels have a great damage to the nutrients they contain. Therefore, in order to explore ways to effectively reduce the loss of nutrients in coffee peels and improve the comprehensive quality of tea and coffee herbal beverages, this embodiment provides several combined treatment methods shown in Table 2, among which the implementation process parameters of frying aroma, hot air aroma, and high temperature baking aroma are material temperature of 180°C, time of 30min, handheld thermometer to measure material temperature, stopwatch to count time, and control is no aroma treatment. The caffeine content was determined by high performance liquid chromatography; the protein content in the sample was determined by the Dumas combustion method; the polysaccharide was determined by the second method in GB / T5009.8-2008; the cellulose was determined by GB 5009.88-2014; the odor compounds in the coffee peel treated with different aroma treatment methods were detected by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC / MS), and the test results are shown in Table 2.

[0077] Table 2 Relative contents of coffee quality components and quantity of flavor substances under different aroma treatment methods

[0078]

[0079] According to the data in Table 2, without aroma treatment, the caffeine content in coffee peel is 60% to 70% less than that in coffee beans, and the content of quality components such as protein, total sugar and cellulose is higher than that in coffee beans; after being treated with different aroma treatment methods, the relative content of quality components in coffee beans and coffee peel decreased.

[0080] By comparing groups 1-5, it can be seen that the protein, total sugar and cellulose contents of coffee peels treated with far-infrared aroma treatment are less than those produced by the aroma treatment methods of groups 1, 2 and 3, and the number of flavor substances generated is also more than that of other groups. The reason is that the aroma treatment methods of frying, hot air or high-temperature baking will destroy the nutrients in the coffee peel and cause the loss of volatile substances in the coffee peel, while the far-infrared aroma treatment uses far-infrared rays to act on the raw materials, causing the internal components of the raw materials to change. Therefore, it has less impact on the nutrients in the coffee peel raw materials and extracts more flavor substances.

[0081] Comparing groups 6-10, it can be seen that after the coffee beans are processed by the four aroma-enhancing methods, the nutrient content in the raw materials is reduced. Among them, the loss caused by the high-temperature roasting aroma-enhancing method is less, which shows that the far-infrared aroma-enhancing method has no obvious advantage in processing coffee beans, but it is significantly better than other methods when used to process coffee peels. In summary, the combination of far-infrared aroma-enhancing methods for processing coffee peel raw materials is preferred.

[0082] In addition, it was found in the comparative experiment that the supercritical CO2 fluid extraction technology was used to extract jasmine tea leaves and coffee peels respectively, and the intensity of the floral fragrance in the jasmine tea aroma extract decreased, and the naturalness of the aroma was poor; when the far-infrared technology was used to simultaneously flavor the tea leaves and coffee peels, since the aroma components of jasmine tea were sensitive to heat, the far-infrared aroma treatment would cause a great loss of volatile aroma substances in jasmine tea. Therefore, the effect of supercritical extraction of jasmine tea leaves and far-infrared aroma treatment of coffee peels was the best. At the same time, the present invention also found that the aroma substances extracted from dried herbs were not good, and the use of supercritical extraction or far-infrared aroma treatment would further damage the active ingredients in the herbs. Since the prepared beverage mainly utilizes the nutrients in the herbs, the herbs are not treated with aroma treatment. In summary, the method of supercritical extraction of jasmine tea leaves, far-infrared aroma coffee peels, and wall-breaking and boiling herbs and aroma coffee peels is preferred.

[0083] Example 3: Analysis of the effect of slow boiling and extraction on the quality of herbal plant extracts

[0084] The present invention involves a variety of herbal nutritional plants such as dandelion, licorice, tangerine peel, wolfberry and ginseng, which have a variety of functional ingredients. Therefore, it is of great significance to study the effects of different extraction methods on the content of their nutritional ingredients. The prior art mostly uses a simplified high-temperature short-time extraction process to treat raw materials, but this method makes it impossible to fully dissolve the effective ingredients in coffee or herbal raw materials, which on the one hand causes a waste of raw materials, and on the other hand will also have an adverse effect on the final quality of the product. Therefore, this embodiment further explores the changes in nutrients and aroma substances in the beverage after the herbal raw materials are treated with different extraction methods, and the remaining processes and steps are the same as in Example 1. The method for determining polysaccharides, cellulose and amino acids in the herbal plant extract is the same as in Example 2. The content of minerals and polyphenols in the herbal plant extract is determined by spectrophotometry, and the determination results are shown in Table 3.

[0085] Table 3 Nutritional content of herbal extracts under different extraction methods

[0086]

[0087] It can be seen from the data in Table 3 that the extraction method has a significant effect on the nutritional content of herbal plants. From the comparison between Groups 1 and 2, it can be seen that the content of nutritional active ingredients obtained by mechanically breaking the plant herbal raw materials and then boiling them will increase significantly; from the comparison between Group 3 and Group 4, it can be seen that the low-temperature and long-time process is more conducive to the release and dissolution of nutrients. This process often takes more than several hours to extract and is difficult to promote in industrial production; at the same time, from the comparison between Groups 1 to 4, it can be seen that the content of nutritional active ingredients obtained by the wall-breaking and slow-boiling technology in herbal plant extraction is significantly better than that of other methods. Therefore, the wall-breaking and slow-boiling extraction combination method is preferred.

[0088] Example 4: Analysis of the influence of far-infrared aroma temperature on coffee peel quality

[0089] In order to explore the far-infrared aroma treatment temperature suitable for coffee peel aroma treatment, this example provides several far-infrared aroma treatment temperatures shown in the table below, and the remaining processes and steps are the same as in Example 1. The determination method of nutrients and aroma substances in coffee peel is the same as in Example 2, and the results of the determination of nutrient content are shown in Table 4, and the results of the determination of aroma substance content are shown in Table 5.

[0090] Table 4 Effects of different aroma extraction temperature conditions on the nutrient content of coffee peel

[0091]

[0092] Table 5 Effect of different aroma extraction temperature conditions on the amount of volatile aroma substances in coffee peel

[0093]

[0094]

[0095] According to the data in Table 4, the effect of aroma temperature on the nutrients in coffee peel is significant. With the increase of aroma temperature, the content of caffeine, protein and cellulose gradually decreases, while the change of total sugar shows a trend of first increasing and then decreasing. The total amount of sugar extracted at 180℃ is the highest.

[0096] As shown in Table 5, the effect of aroma temperature on volatile substances in the peel showed a trend of increasing first and then decreasing. When the aroma temperature was between 180 and 210 °C (groups 2 and 3), 62 and 68 aroma substances were generated, respectively, which were significantly higher than the other groups. Based on the above results, the aroma temperature of 180 to 210 °C was preferred.

[0097] Example 5: Effect of the pore size of microporous fine filtration membrane on the quality stability and aroma substances of beverages

[0098] The basic principle of microporous fine filtration technology is to utilize the screening effect of microporous membranes, and use static pressure difference as a driving force to retain particles, colloids and other impurities in liquid or gas on one side of the membrane, while allowing pure liquid or gas to pass through the other side of the membrane, thereby achieving fine filtration. Since the pore size of the micropores during filtration directly affects the filtration effect, this example further verifies the filtration effect under different pore size conditions, and the remaining processes and steps are the same as in Example 1. The method for determining the content of nutrient components and aroma substances in herbal plant extracts is the same as in Example 2, and a handheld high-precision turbidity meter is used to determine the turbidity (NTU) of the beverage. The measurement results are shown in Tables 6 and 7.

[0099] Table 6 Effect of different membrane pore size filtration on the stable components of beverage quality

[0100]

[0101] Table 7 Effect of different membrane pore sizes on the amount of volatile aroma substances in beverages

[0102]

[0103]

[0104] According to the data in Table 6, the effect of filtration with different membrane pore sizes on the nutritional components in beverages is significant. The size of the membrane pore size is positively correlated with the nutritional content in the beverage. When the pore size is less than 0.1 μm, too much material is retained, resulting in a decrease in the quality of the final beverage; when the pore size is greater than 0.1 μm, a large number of macromolecular substances or particles such as colloids and polysaccharides remain in the final beverage, and the clarity of the product is insufficient, resulting in the inability to guarantee the shelf life of the beverage in the later stage. The effect of filtration with different membrane pore sizes on the volatile aroma substances of beverages is similar to the results of nutritional components. As shown in Table 7, when the pore size is less than 0.1 μm, groups 1 and 2 generate 10 and 26 aroma substances, respectively; when the pore size is greater than 0.1 μm, groups 4 and 5 generate 57 and 59 aroma substances, respectively. Therefore, a microporous fine filtration membrane pore size of 0.1 μm is preferred.

[0105] Example 6: Effect of temperature parameters on the yield of tea essential oil in supercritical extraction process

[0106] The supercritical fluid extraction (SFE) process has good selectivity. It can not only retain the original aroma of tea to a great extent, but also has a large processing capacity, high extraction rate, no solvent residue, energy saving and environmental protection and many other advantages. In the supercritical extraction process, temperature is one of the key factors affecting the efficiency of supercritical fluid extraction. It directly affects the extraction efficiency and the purity of the extract. In order to optimize the supercritical extraction process to obtain an extract of higher quality and purity, this embodiment adjusts the extraction temperature to explore the extraction effect under different temperature conditions. The temperature of supercritical extraction is as follows: Figure 1 As shown, the remaining processes and steps are the same as those in Example 1. The tea essential oil extraction yield is obtained by the calculation formula: tea essential oil yield (%) = M (jasmine tea essential oil) * 100% / M (jasmine tea), and the aroma substance content is determined by the same method as in Example 2. The results are shown in Table 8.

[0107] Table 8 Effect of different extraction temperatures on the main volatile aroma substances of applied tea (in %)

[0108]

[0109]

[0110] Depend on Figure 1The results show that as the temperature increases, the yield of tea essential oil first increases and then decreases. The reason is that the increase in temperature at the beginning increases the volatilization and diffusion of the solvent, which helps to increase the probability of intermolecular association and promotes the increase in yield; as the temperature continues to rise, the molecular distance of supercritical CO2 increases, the mass transfer efficiency decreases, and the yield decreases; from the results in Table 8, when the temperature is less than 50°C, as the temperature increases, the content of aroma substances gradually increases; but when the temperature exceeds 50°C, it will cause the loss of major aroma substances such as linalool and indole to further increase. Therefore, the supercritical extraction temperature is 50°C when the effect is optimal.

[0111] Although the preferred embodiments of the present invention have been described, those skilled in the art may make other changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the present invention.

[0112] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing a tea-coffee herbal beverage, characterized in that: The coffee skin is processed using far-infrared aroma technology.

2. The method according to claim 1, characterized in that It also includes slow brewing of coffee peels and herbal materials.

3. The method according to claim 2, characterized in that It also includes microporous fine filtration of tea leaves, coffee peels and herbal extracts.

4. The method according to claim 3, characterized in that The temperature of the far-infrared aroma treatment technology is 180-210° C., the boiling temperature is 80-95° C., and the pore size of the micropores is 0.01-0.1 μm.

5. The method according to claim 4, characterized in that It also includes supercritical extraction, and the extraction temperature of the supercritical extraction is 35-55°C.

6. The method according to claim 5, characterized in that The following steps are involved: (1) Supercritical extraction: Using supercritical extraction equipment to perform constant temperature extraction to obtain tea aroma extract F1; (2) Extraction: the tea substrate of step (1) is mixed with a certain proportion of softened water and then extracted to obtain an extract E1; (3) Aroma enhancement: Use a far-infrared aroma enhancer to treat the coffee peel raw materials; (4) wall breaking: uniformly crushing the raw material obtained in step (3) and the herbal plant raw material, and collecting the raw materials through sieving; (5) Slow boiling: the raw materials obtained in step (4) are uniformly mixed according to a certain proportion, and boiled through an extraction device to obtain an extract E2; (6) Filtration: Filtering the extracts E1 and E2 obtained in steps (2) and (5) to obtain a filtered mixed solution E3; (7) Centrifugation: centrifuging the filtered mixed solution E3 obtained in step (6) to obtain a centrifuged solution E4; (8) Microporous fine filtration: microfiltration of the centrifuge E4 obtained in step (7) to obtain filtrate E5; (9) Compound preparation: Mix the filtrate E5 obtained in step (8) with the tea aroma extract F1 obtained in step (1), add the sweetening ingredients and stir evenly to obtain the feed liquid E6; (10) Sterilization: sterilize the feed solution E6 obtained in step (9) to obtain a sterile solution E7; (11) Cooling and canning: The sterile solution E7 obtained in step (10) is rapidly cooled to room temperature and then canned.

7. The method according to claim 6, characterized in that In step (4), the mixing ratio of the coffee peel raw material to the herbal plant raw material is 2:5-10.

8. The method according to claim 7, characterized in that The sweetening ingredients in step (9) include any one or more of erythritol and sucralose.

9. A light nourishing tea and coffee herbal beverage prepared by the tea and coffee herbal beverage preparation method according to claims 1-8.

10. The beverage according to claim 9, characterized in that It is made of tea leaves, coffee peels and herbal raw materials.

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