Camellia oleifera fresh fruit drink instant powder and preparation method thereof
Through the preparation method of instant powder for fresh fruit drinks of oil tea without adding emulsifiers, the problems of poor stability of oil tea seed oil dairy products and saponin hemolytic toxicity are solved, and the efficient extraction and stability of oil tea seed oil is achieved. The prepared products have instant and high nutritional value.
Patent Information
- Application Number
- CN202510054587.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-14
- Publication Date
- 2025-03-11
AI Technical Summary
The prior art requires the addition of emulsifiers when preparing dairy products of oleifera seed oil, and the stability of oleifera liposomes is poor and cannot be preserved for a long time. The high content of saponins has hemolytic toxicity.
A method of preparing instant powder for fresh oil tea fruit drinks is adopted, without adding emulsifiers, and the pH value of fresh oil tea fruit slurry is adjusted to 4-4.5, heated and centrifuged, soluble starch and lyophilized to form instant powder.
The efficient extraction and stability of oil tea seed oil has been achieved. The prepared oil tea fresh fruit instant powder is instantly soluble, without additives, and melts when it is put into water, which maximizes the retention of active nutrients and avoids the hemolytic toxicity problem of saponins.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to a deep-processed product of fresh oil-tea camellia fruit, in particular to an instant powder of fresh oil-tea camellia fruit drink and a preparation method thereof. Background Art
[0002] Camellia oleifera oil, as a high-end woody plant oil, is rich in fatty acids, flavonoids, vitamin E, vitamin D, linoleic acid, tea polyphenols, squalene and other beneficial ingredients. It can help gastrointestinal motility, promote digestion, beautify the skin, reduce fat, anti-aging, enhance human immunity, prevent and alleviate cardiovascular and cerebrovascular diseases such as atherosclerosis, cholesterol, hypertension, and hyperlipidemia. It is a precious product with high nutritional value and an important raw material for dairy oil. However, conventional dairy drinks require the addition of corresponding emulsifiers to achieve the fusion of oil and water. There is also a method of obtaining camellia oleifera liposomes by hydration and centrifugation of dry seeds, but its stability is poor, and it is often a liquid structure that cannot be preserved for a long time. Although there is also a drying treatment, due to the high oil content of camellia oleifera liposomes, the oil precipitates after drying, and the complete liposome structure cannot be prepared; at the same time, camellia oleifera is rich in camellia saponins, and high content of saponins is hemolytic and toxic. Summary of the invention
[0003] The purpose of the present invention is to overcome the above-mentioned deficiencies of the prior art and provide an instant powder for fresh camellia oil fruit drink, which does not add any emulsifier, retains its active nutrition, and enhances the application value of camellia oil.
[0004] Another object of the present invention is to provide a method for preparing the instant powder of camellia oleifera fresh fruit drink.
[0005] The technical scheme of the invention is: an instant powder for tea oil fresh fruit drink is prepared from the following ingredients by weight: 45-55 parts of tea oil fresh fruit freeze-dried powder, 25-35 parts of oligosaccharides, 5-15 parts of dendrobium polysaccharide, 0.01-0.05 parts of vitamin E, 0.02% of rosemary extract and 10-15 parts of oatmeal powder.
[0006] The preparation method of the freeze-dried powder of fresh camellia oleifera fruit comprises the following steps in sequence:
[0007] S1: peeling fresh camellia oleifera fruit, crushing and pressing the obtained camellia oleifera seeds to obtain pulp, and obtaining pulp;
[0008] S2: Adjust the pH value of the slurry to 4-4.5, and heat with stirring at 65-75°C for 20-30 minutes; adjusting the acidity is conducive to emulsion aggregation, changing the HLB value of the original emulsification system, and facilitating stratification. When the pH is less than 4 or greater than 4.5, the emulsion cannot be obtained well and is not conducive to stratification.
[0009] S3: Centrifuge the heated slurry at 3000-5000 r / min for 5-10 minutes, and take the upper emulsion;
[0010] S4: adding 5-10 wt % of soluble starch to the emulsion to mix into a paste;
[0011] S5: freeze-dry the paste obtained in step S4 at below -40°C for 20-30 hours, and grind into powder after freeze-drying.
[0012] Preferably, the preparation method of the slurry in step S1 is as follows: fresh tea fruit is hulled by a peeling machine, the tea seeds are washed, the fresh tea seeds are crushed into particles with a diameter of less than 0.1 mm by a crusher, ground by a pulper, and filtered through an 80-100 mesh filter to obtain fresh tea fruit slurry.
[0013] Preferably, the fresh tea fruit in step S1 requires the oil content in the seeds to be greater than 30 wt % on a dry basis.
[0014] Preferably, the shelling requires that the shell content in the tea seeds is less than 1 wt%.
[0015] Preferably, the detailed steps of step S1 are as follows: peel the fresh tea fruit, and the obtained tea seeds are first heated with microwaves for 10-15 minutes, and then crushed and pressed to obtain slurry; microwave heating can kill enzymes, making the tea seeds less likely to deteriorate in subsequent process and improving extraction efficiency.
[0016] Preferably, the heating temperature of step S2 is 65-75°C. If the temperature exceeds 75°C, the stability of the emulsion will be reduced; the heating time is 20-30 minutes, and the stirring speed should not be too fast, requiring 30-40r / min. If the stirring speed is lower than 30r / min, the heating will be uneven, reducing the extraction efficiency; if the stirring speed is higher than 40r / min, the prepared slurry is unstable, and the emulsion will break to produce oil-water separation, and step S3 will not be able to obtain a stable emulsion. The instant powder prepared by the present invention is a powder, but water needs to be added when it is made into a drink later. If the obtained slurry is unstable, oil-water separation will occur. Most of the substances in the prepared instant powder are oils and fats, and what is soaked out is not a milk drink but a layer of oil, so the stability of the slurry itself is very important, and it must be stratified and not demulsified. The instant powder can also be restored when it is added with water for instant dissolution later.
[0017] 5-10% soluble starch is added to the emulsion described in step S4 as the freeze-drying skeleton of the emulsion to avoid collapse during the freeze-drying process. If the starch content is too low, collapse will occur during the freeze-drying process. Relatively speaking, the water content is too high and it is not easy to freeze-dry. If the starch content is too high, the stirring is uneven, and the product purity is reduced, and the value is reduced.
[0018] Preferably, the freeze-drying method described in step S5 is: the paste obtained in step S4 is laid in a freeze-drying tray with a thickness of 1.5-2 cm, and pre-frozen for 10-15 hours at a temperature below -20°C; after being completely frozen, it is placed in a freeze dryer, and the freeze-drying cold trap temperature is set to -50°C, the vacuum degree is 25P, and the freeze-drying time is 20-24 hours, and the water content is frozen to less than 8%. Because the oil content in the fresh tea fruit is high, if it is freeze-dried quickly or freeze-dried in one step, local crystallization is likely to occur, making the emulsion unstable, the oil is easy to overflow, and the instant powder obtained is uneven, and it cannot be restored when adding water to drink later, that is, a stable emulsion beverage cannot be obtained.
[0019] Preferably, in step S2, food grade citric acid is used to adjust the pH to 4-4.5.
[0020] Preferably, the instant powder comprises: 50 parts of freeze-dried camellia oleifera fruit powder, 30 parts of galacto-oligosaccharides, 9 parts of dendrobium polysaccharides, 0.02 parts of vitamin E, 0.02 parts of rosemary extract, and 10.96 parts of oatmeal powder.
[0021] The preparation method of the instant powder is as follows: mixing the freeze-dried powder of fresh camellia oleifera fruit, galacto-oligosaccharide, dendrobium polysaccharide, vitamin E, rosemary extract and oatmeal powder.
[0022] The beneficial effects of the present invention are as follows: it solves the problem that an external emulsifier is required when preparing dairy products from camellia seed oil, and the natural dairy drink is healthier; the extraction efficiency of camellia oil body is improved, and the prepared camellia oil fresh fruit drink instant powder is instant, has no additives, and dissolves immediately in water; the drying process of the dairy drink does not involve high temperature, and the active nutrients rich in camellia oil body are retained to the maximum extent; and the problem of hemolytic toxicity caused by excessive tea saponin is solved. DETAILED DESCRIPTION
[0023] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.
[0024] The fresh tea oil fruit selected in the following examples and comparative examples contains 7.0% oil, and the variety of the tea oil fruit is Xianglin 210; the harvest time is November 16, 2024; the citric acid is food grade with a purity of 99%.
[0025] Galactooligosaccharide was purchased from Quantum Hi-Tech Group Co., Ltd.; Dendrobium polysaccharide was purchased from Zhenjiang Junlin Biotechnology Co., Ltd.; Vitamin E was purchased from Luye Biotechnology Co., Ltd.; Rosemary extract was purchased from Luye Biotechnology Co., Ltd.
[0026] Example 1
[0027] Take 5 kg of oil-tea camellia fruit, shell it by machine, crush and squeeze the oil-tea camellia seeds to make pulp, adjust the pH of the pulp to 4.5, heat it at 70℃ for 30 minutes, and stir it at 35r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, take the upper layer of emulsion; add 8% soluble starch to the emulsion and mix it into a paste; lay the obtained paste in a freeze-drying tray with a thickness of 1.5cm, pre-freeze it at -20℃ for 10 hours; put it into a freeze dryer after it is completely frozen, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, the freeze-drying time to 20 hours, freeze it to less than 8% water content, and grind it into powder after freeze-drying to obtain freeze-dried powder. Mix according to the following proportions to obtain instant powder for oil-tea fresh fruit drink: 50 weight parts of freeze-dried powder, 30 weight parts of oligosaccharide, 9 weight parts of dendrobium polysaccharide, 0.02 weight parts of vitamin E, 0.02 weight parts of rosemary extract, and 10.96 weight parts of oatmeal powder.
[0028] Example 2
[0029] Take 5 kg of tea fruit, shell it by machine, crush and squeeze the tea seeds to make pulp, adjust the pH of the pulp to 4.0, heat it at 70℃ for 30 minutes, and stir it at 35r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, take the upper emulsion; add 8% soluble starch to the emulsion and mix it into a paste; lay the obtained paste in a freeze-drying tray with a thickness of 1.5cm, pre-freeze it at -20℃ for 10 hours; put it into a freeze dryer after it is completely frozen, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, the freeze-drying time to 20 hours, freeze it to less than 8% water content, and grind it into powder after freeze-drying to obtain freeze-dried powder. Mix according to the following proportions to obtain instant tea fruit drink powder: 50 weight parts of freeze-dried powder, 30 weight parts of oligosaccharide, 9 weight parts of dendrobium polysaccharide, 0.02 weight parts of vitamin E, 0.02 weight parts of rosemary extract, and 10.96 weight parts of oatmeal powder.
[0030] Example 3
[0031] Take 5 kg of oil-tea camellia fruit, shell it by machine, crush and squeeze the oil-tea camellia seeds to make pulp, adjust the pH of the pulp to 5.0, heat it at 70℃ for 30 minutes, and stir it at 35r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, take the upper layer of emulsion; add 8% soluble starch to the emulsion and mix it into a paste; lay the obtained paste in a freeze-drying tray with a thickness of 1.5cm, pre-freeze it at -20℃ for 10 hours; put it into a freeze dryer after it is completely frozen, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, the freeze-drying time to 20 hours, freeze it to less than 8% water content, and grind it into powder after freeze-drying to obtain freeze-dried powder. Mix according to the following proportions to obtain instant powder for oil-tea fresh fruit drink: 50 weight parts of freeze-dried powder, 30 weight parts of oligosaccharide, 9 weight parts of dendrobium polysaccharide, 0.02 weight parts of vitamin E, 0.02 weight parts of rosemary extract, and 10.96 weight parts of oatmeal powder.
[0032] Example 4
[0033] Take 5 kg of tea fruit, shell it by machine, crush and squeeze the tea seeds to make pulp, adjust the pH of the pulp to 4.5, heat it at 60℃ for 30 minutes, and stir it at 35r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, take the upper emulsion; add 8% soluble starch to the emulsion and mix it into a paste; lay the obtained paste in a freeze-drying tray with a thickness of 1.5cm, pre-freeze it at -20℃ for 10 hours; put it into a freeze dryer after it is completely frozen, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, the freeze-drying time to 20 hours, freeze it to less than 8% water content, and grind it into powder after freeze-drying to obtain freeze-dried powder. Mix according to the following proportions to obtain instant tea fruit drink powder: 50 weight parts of freeze-dried powder, 30 weight parts of oligosaccharide, 9 weight parts of dendrobium polysaccharide, 0.02 weight parts of vitamin E, 0.02 weight parts of rosemary extract, and 10.96 weight parts of oatmeal powder.
[0034] Example 5
[0035] Take 5 kg of oil-tea camellia fruit, shell it by machine, crush and squeeze the oil-tea camellia seeds to make pulp, adjust the pH of the pulp to 4.5, heat it at 80℃ for 30 minutes, and stir it at 35r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, take the upper layer of emulsion; add 8% soluble starch to the emulsion and mix it into a paste; lay the obtained paste in a freeze-drying tray with a thickness of 1.5cm, pre-freeze it at -20℃ for 10 hours; put it into a freeze dryer after it is completely frozen, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, the freeze-drying time to 20 hours, freeze it to less than 8% water content, and grind it into powder after freeze-drying to obtain freeze-dried powder. Mix according to the following proportions to obtain instant powder for oil-tea fresh fruit drink: 50 weight parts of freeze-dried powder, 30 weight parts of oligosaccharide, 9 weight parts of dendrobium polysaccharide, 0.02 weight parts of vitamin E, 0.02 weight parts of rosemary extract, and 10.96 weight parts of oatmeal powder.
[0036] Comparative Example 1
[0037] Take 5 kg of oil-tea camellia fruit, shell it by machine, crush and squeeze the oil-tea camellia seeds to make pulp, adjust the pH of the pulp to 3, heat it at 70℃ for 30 minutes, and stir it at 35r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, and take the upper layer of emulsion; add 8% soluble starch to the emulsion and mix it into a paste; lay the obtained paste in a freeze-drying tray with a thickness of 1.5cm, pre-freeze it at -20℃ for 10 hours; put it into a freeze dryer after it is completely frozen, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, and the freeze-drying time to 20 hours, freeze it to less than 8% water content, and grind it into powder after freeze-drying to obtain freeze-dried powder. Mix according to the following proportions to obtain instant powder for oil-tea fresh fruit drink: 50 weight parts of freeze-dried powder, 30 weight parts of oligosaccharide, 9 weight parts of dendrobium polysaccharide, 0.02 weight parts of vitamin E, 0.02 weight parts of rosemary extract, and 10.96 weight parts of oatmeal powder. The freeze-dried powder obtained in Comparative Example 1 will collapse.
[0038] Comparative Example 2
[0039] Take 5 kg of tea fruit, shell it by machine, crush and squeeze the tea seeds to make pulp, adjust the pH of the pulp to 5.5, heat it at 70℃ for 30 minutes, and stir it at 35r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, take the upper emulsion; add 8% soluble starch to the emulsion and mix it into a paste; lay the obtained paste in a freeze-drying tray with a thickness of 1.5cm, pre-freeze it at -20℃ for 10 hours; put it into a freeze dryer after it is completely frozen, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, the freeze-drying time to 20 hours, freeze it to less than 8% water content, and grind it into powder after freeze-drying to obtain freeze-dried powder. Mix according to the following proportions to obtain instant tea fruit drink powder: 50 weight parts of freeze-dried powder, 30 weight parts of oligosaccharide, 9 weight parts of dendrobium polysaccharide, 0.02 weight parts of vitamin E, 0.02 weight parts of rosemary extract, and 10.96 weight parts of oatmeal powder.
[0040] Comparative Example 3
[0041] Take 5 kg of oil-tea camellia fruit, shell it by machine, crush and squeeze the oil-tea camellia seeds to make pulp, adjust the pH of the pulp to 4.5, heat it at 70℃ for 30 minutes, and stir it at 25r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, take the upper layer of emulsion; add 8% soluble starch to the emulsion and mix it into a paste; lay the obtained paste in a freeze-drying tray with a thickness of 1.5cm, pre-freeze it at -20℃ for 10 hours; put it into a freeze dryer after it is completely frozen, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, the freeze-drying time to 20 hours, freeze it to less than 8% water content, and grind it into powder after freeze-drying to obtain freeze-dried powder. Mix according to the following proportions to obtain instant powder for oil-tea fresh fruit drink: 50 weight parts of freeze-dried powder, 30 weight parts of oligosaccharide, 9 weight parts of dendrobium polysaccharide, 0.02 weight parts of vitamin E, 0.02 weight parts of rosemary extract, and 10.96 weight parts of oatmeal powder.
[0042] Comparative Example 4
[0043] Take 5 kg of oil-tea camellia fruit, shell it by machine, crush and squeeze the oil-tea camellia seeds to make pulp, adjust the pH of the pulp to 4.5, heat it at 70℃ for 30 minutes, and stir it at 50r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, take the upper emulsion; add 8% soluble starch to the emulsion and mix it into a paste; lay the obtained paste in a freeze-drying tray with a thickness of 1.5cmcm, pre-freeze it at -20℃ for 10 hours; put it into a freeze dryer after it is completely frozen, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, the freeze-drying time to 20 hours, freeze it to less than 8% water content, and grind it into powder after freeze-drying to obtain freeze-dried powder. Mix according to the following proportions to obtain instant powder for oil-tea fresh fruit drink: 50 weight parts of freeze-dried powder, 30 weight parts of oligosaccharide, 9 weight parts of dendrobium polysaccharide, 0.02 weight parts of vitamin E, 0.02 weight parts of rosemary extract, and 10.96 weight parts of oatmeal powder.
[0044] Comparative Example 5
[0045] Take 5 kg of tea fruit, peel it by machine, crush and squeeze the tea seeds to make pulp, adjust the pH of the pulp to 4.5, heat it at 70℃ for 30 minutes, and stir it at 35r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, and take the upper emulsion; add 8% soluble starch to the emulsion and mix it into a paste; spread the obtained paste in a freeze-drying tray with a thickness of 1.5cm, and freeze it at -20℃ for 30 hours. The obtained freeze-dried powder has oil overflow and the product is uneven, so it is not used.
[0046] Comparative Example 6
[0047] Take 5 kg of tea fruit, peel it by machine, crush and squeeze the tea seeds to make pulp, adjust the pH of the pulp to 4.5, heat it at 70℃ for 30 minutes, and stir it at 35r / min; centrifuge the heated pulp at 4000r / min for 5 minutes, and take the upper emulsion; add 8% soluble starch to the emulsion and mix it into a paste; spread the obtained paste in a freeze-drying plate with a thickness of 1.5, set the freeze-drying cold trap temperature to -50℃, the vacuum degree to 25P, and the freeze-drying time to 30 hours. The obtained freeze-dried powder has oil overflow and the product is uneven, so it is not used.
[0048] Example 6
[0049] Take 5 kg of tea fruit, peel the shell by machine, crush and squeeze the tea seeds to make pulp, adjust the pH of the pulp to 4.5, and heat at 70°C for 30 minutes; centrifuge the heated pulp at 4000r / min for 5 minutes, and take the upper emulsion; add 8% soluble starch to the emulsion and mix it into a paste; put it into a freeze dryer at -50°C for freeze drying for 24 hours, and grind it into powder after freeze drying, and mix it according to the following proportions: 55 parts by weight of freeze-dried powder, 33 parts by weight of oligosaccharide, 10 parts by weight of dendrobium polysaccharide, 0.02 parts by weight of vitamin E, 0.02 parts by weight of rosemary extract, and 13 parts by weight of oatmeal powder.
[0050] Example 7
[0051] 5 kg of camellia oleifera fruit are taken and shelled by machine. The obtained camellia oleifera seeds are first heated by microwave for 15 minutes, then crushed and squeezed to make pulp, the pH of the pulp is adjusted to 4.5, heated at 70°C for 30 minutes, and the stirring speed is 35 r / min; the heated pulp is centrifuged at 4000 r / min for 5 minutes, and the upper emulsion is taken; 8% soluble starch is added to the emulsion and mixed into a paste; the emulsion is placed in a freeze dryer at -50°C for freeze drying for 24 hours, and the freeze-dried powder is crushed into powder to obtain freeze-dried powder, which is mixed according to the following proportions: 50 parts by weight of freeze-dried powder, 30 parts by weight of oligosaccharide, 9 parts by weight of dendrobium polysaccharide, 0.02 parts by weight of vitamin E, 0.02 parts by weight of rosemary extract, and 10.96 parts by weight of oatmeal powder.
[0052] The test results of the embodiments and comparative examples are shown in Tables 1-2.
[0053] Table 1
[0054]
[0055] Table 2
[0056]
[0057] The test method for the extraction rate in Table 1 is as follows: The extraction rate is calculated based on the oil extraction rate of camellia seed oil. The oil content in tea seeds is detected by nuclear magnetic resonance and the oil content is calculated. The weight and oil content of emulsion extracted from the same weight of tea seeds are detected in the same way, and the oil content is calculated. The oil content in the emulsion is divided by the oil content in tea seeds to get the extraction rate.
[0058] The test method for stability in Table 1 is as follows:
[0059] The stability test method is: keep the extracted emulsion at (40±1)℃ and (5±1)℃ for 30 days respectively, and observe whether there is stratification, precipitation, precipitation, etc. If not, it is stable.
Claims
1. An instant powder for fresh oil-tea fruit drink, characterized in that: The invention is prepared from the following ingredients by weight: 45-55 parts of freeze-dried powder of fresh camellia oleifera fruit, 25-35 parts of oligosaccharide, 5-15 parts of dendrobium polysaccharide, 0.01-0.05 parts of vitamin E, 0.02% of rosemary extract and 10-15 parts of oatmeal powder.
2. The instant tea fruit drink powder according to claim 1, characterized in that: The method for preparing the freeze-dried powder of fresh camellia oleifera fruit comprises the following steps in sequence: S1: peeling fresh camellia oleifera fruit, crushing and pressing the obtained camellia oleifera seeds to obtain pulp, and obtaining pulp; S2: adjusting the pH value of the slurry to 4-4.5, and heating with stirring at 65-75°C for 20-30 minutes; S3: Centrifuge the heated slurry at 3000-5000 r / min for 5-10 minutes, and take the upper emulsion; S4: adding 5-10 wt % of soluble starch to the emulsion to form a paste; S5: freeze-dry the paste obtained in step S4 at below -40°C for 20-30 hours, and grind into powder after freeze-drying.
3. The instant tea fruit drink powder according to claim 2, characterized in that: The preparation method of the slurry in step S1 is as follows: fresh tea fruit is hulled by a peeling machine, tea seeds are washed, fresh tea seeds are crushed into particles with a diameter of less than 0.1 mm by a crusher, ground by a pulper, and filtered through an 80-100 mesh filter to obtain fresh tea fruit slurry.
4. The instant tea fruit drink powder according to claim 2, characterized in that: The fresh tea fruit in step S1 requires that the dry basis oil content in the seeds is greater than 30wt%.
5. The instant tea fruit drink powder according to claim 2, characterized in that: The oil tea seeds contain less than 1 wt % of shells.
6. The instant tea fruit drink powder according to claim 2, characterized in that: The specific steps of step S1 are as follows: peel the fresh tea fruit, and the obtained tea seeds are first heated with microwaves for 10-15 minutes, and then crushed and squeezed to obtain slurry; microwave heating can kill enzymes, making the tea seeds less likely to deteriorate in subsequent process and improving extraction efficiency.
7. The instant tea fruit drink powder according to claim 2, characterized in that: In step S2, food grade citric acid is used to adjust the pH to 4-4.
5.
8. The instant tea fruit drink powder according to claim 2, characterized in that: The freeze-drying method described in step S5 is as follows: the paste obtained in step S4 is spread in a freeze-drying tray with a thickness of 1.5-2 cm, and pre-frozen at below -20°C for 10-15 hours; after being completely frozen, it is placed in a freeze dryer, and the freeze-drying cold trap temperature is set to -50°C, the vacuum degree is 25P, the freeze-drying time is 20-24 hours, and the water content is frozen to below 8%.
9. The instant tea fruit drink powder according to claim 1, characterized in that: The invention is prepared from the following ingredients by weight: 50 parts of freeze-dried camellia oleifera fruit powder, 30 parts of galacto-oligosaccharides, 9 parts of dendrobium polysaccharides, 0.02 parts of vitamin E, 0.02 parts of rosemary extract and 10.96 parts of oatmeal powder.
10. The method for preparing the instant powder of camellia oleifera fresh fruit drink according to claim 1, characterized in that: Mix the freeze-dried powder of fresh camellia oleifera fruit, galacto-oligosaccharide, dendrobium polysaccharide, vitamin E, rosemary extract and oatmeal powder evenly.