Lotus seed tea plant beverage

Abstract

The invention discloses a lotus seed tea plant beverage. Every 1000 kg of the finished beverage comprises the following raw materials: 30 kg of lotus seeds with cores; 2 kg of green tea; 0.1 g of stevioside; 8 kg of erythritol; 15 kg of maltitol; the lotus seed tea plant beverage is ingenious in raw material matching, scientific in compatibility of lotus seeds with plumule, green tea, various sugar alcohols and magnesium sulfate, and unique in flavor and health value, for example, the sugar alcohols are low in calorie and suitable for healthy diet people, the magnesium sulfate can supplement magnesium element, the preparation technology is remarkable in advantage, effective components of the lotus seeds and the green tea are fully dissolved out in the extraction process, and the health value is high. The purity and stability of feed liquid are improved through extraction liquid treatment, uniform dissolution and mixing of ingredients are guaranteed through auxiliary material treatment and blending, the quality standard is guaranteed through constant volume and quality control, the sensory quality is optimized through fine filtration, proper canning conditions are provided for heating and canning preparation, sanitation and safety are guaranteed through empty can treatment, and the shelf life is prolonged through filling and can sealing. The high-quality healthy beverage can be efficiently and stably produced, and the market requirement is met.

Description

Technical Field

[0001] The invention relates to the technical field of beverages, in particular to a lotus seed tea plant beverage. Background Art

[0002] In today's era of pursuing healthy living, the research and development of beverages in the field of medicine and food has attracted much attention. Green tea is rich in various beneficial ingredients and has significant effects such as anti-oxidation, anti-aging, and detoxification. It has always occupied an important position in the beverage market. Lotus seeds with cores are warm in nature and bitter in taste. They have multiple functions such as clearing heat, consolidating essence, calming the nerves, nourishing yin and moistening dryness, relieving constipation, and enhancing immunity. They are a very valuable food and medicine ingredient.

[0003] As people's health awareness increases, the demand for sugar-free beverages is growing. The present invention uses sweeteners such as maltitol, erythritol and steviol glycosides for formula design. Maltitol helps to lose weight and relieve constipation; erythritol has antioxidant, skin health promotion, anti-aging and oral protection effects; steviol glycosides can lower blood pressure, lower blood lipids and have antibacterial effects. In addition, adding food-grade magnesium sulfate can replenish water, maintain electrolyte balance, further relieve constipation and exert anti-inflammatory and antibacterial effects. Through the perfect combination of sugar-free formulas of these ingredients, the present invention aims to meet the diverse needs of different consumers for healthy drinks, especially the urgent desire of obese people and diabetic patients for safe and healthy drinks, and has broad application prospects and development potential in the beverage market.

[0004] In the development process of food-drug beverage technology, the scientific food-drug formula combined with modern advanced technology for transformation provides a broad space for innovation in the development of new beverages. This invention was born under this background and is committed to bringing consumers a plant beverage that is both delicious and healthy.

[0005] Currently, no effective solution has been proposed for the problems in the related technologies. Summary of the invention

[0006] In view of the problems in the related art, the present invention proposes a lotus seed tea plant beverage to overcome the above technical problems existing in the existing related art.

[0007] To this end, the specific technical solution adopted by the present invention is as follows: 1. Beverage raw material formula The lotus seed tea plant beverage of the present invention comprises 30kg of lotus seeds with cores, 2kg of green tea, 0.1g of stevioside, 8kg of erythritol, 15kg of maltitol and 0.2kg of magnesium sulfate in every 1000kg of finished beverage. These raw materials cooperate with each other, give full play to their respective effects, and jointly construct a plant beverage system with unique flavor and health value.

[0008] 2. Complete preparation technology solution Extraction process: First, the lotus seeds are crushed to fully expose the lotus seed core, then placed in an extraction pot, heated to 95±3℃ and kept for 20 minutes for soaking. Then add the cleaned green tea and continue to boil for 8-10 minutes. After soaking, filter with a 200-mesh filter to obtain a preliminary extract. This step ensures that the active ingredients in the lotus seeds and green tea are fully dissolved by precisely controlling the temperature and time, providing a high-quality raw material basis for subsequent processes.

[0009] Extraction liquid treatment: The filtered extract is transferred to a centrifuge for centrifugal operation. The slurry after centrifugation is transported to a slurry tank and diluted with an appropriate amount of hot water. After centrifugation again, the liquid is filtered and reaches the blending tank. This series of operations is designed to further remove impurities, improve the purity and stability of the liquid, and ensure the quality of the beverage.

[0010] Processing and blending of auxiliary materials: Weigh maltitol, erythritol, steviol glycosides and magnesium sulfate respectively, dissolve and stir them evenly with RO water above 85±3℃, and then put them into the blending tank. At the same time, use the method of pumping water to push the material up, so that the material liquid enters the blending tank through a 300-mesh filter bag to ensure that the auxiliary materials are fully dissolved and no impurities are mixed in, so as to achieve uniform distribution of each ingredient in the beverage.

[0011] Volume setting and quality control: The prepared liquid is volume-set, and during this process, the sensory indicators, physical and chemical indicators and temperature are strictly monitored to ensure that all parameters of the beverage meet the standard requirements and to ensure the consistency and stability of product quality.

[0012] Fine filtration: Filter the liquid through a 5-micron bag to further optimize the sensory quality of the beverage, remove any tiny particles that may exist, and make the beverage clearer and more transparent.

[0013] Heating and canning preparation: Heat the liquid to 70 - 75°C to provide suitable temperature conditions for the subsequent canning process and ensure the fluidity and stability of the beverage during the canning process.

[0014] Empty can processing: flush the empty cans, the flushing water temperature should be ≥82℃, and the flushing water pressure should be controlled at (1.0 -2.5) kg / cm² to ensure that the empty cans are clean and sterile, providing hygienic protection for the canning of beverages.

[0015] Filling and sealing: Filling is carried out at a temperature of 70-75℃ to ensure that the net content of the beverage reaches an average of 310ml. After filling, the canning operation is immediately carried out to ensure the sealing and freshness of the product and extend the shelf life of the product.

[0016] Through the preparation process of the above system, the present invention can efficiently and stably produce lotus seed tea plant beverages with unique flavor and rich health effects, meeting the market demand for high-quality healthy drinks.

[0017] Beneficial Effects of the Invention The lotus seed tea plant beverage of the present invention has a clever combination of raw materials, and cored lotus seeds, green tea, a variety of sugar alcohols and magnesium sulfate are scientifically compatible, with unique flavor and health value. For example, sugar alcohols are low in calories and suitable for people with healthy diets, and magnesium sulfate can supplement magnesium. Its preparation process has significant advantages. The extraction process allows the effective ingredients of lotus seeds and green tea to be fully dissolved, the extraction liquid treatment improves the purity and stability of the liquid, the auxiliary material treatment and preparation ensure that the ingredients are evenly dissolved and mixed, the constant volume and quality control guarantee the quality standards, the fine filtration optimizes the sensory quality, the heating and canning preparation provide suitable canning conditions, the empty can processing guarantees health and safety, and the filling and sealing extend the shelf life. Overall, the invention can efficiently and stably produce high-quality healthy drinks, meet market demand, and has economic and social benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings: Figure 1 The present invention is a process flow chart of the preparation method of the lotus seed tea plant beverage; DETAILED DESCRIPTION

[0019] According to an embodiment of the present invention, a lotus seed tea plant beverage is provided.

[0020] According to the lotus seed tea plant beverage of the embodiment of the present invention, 1. Each 1000 kg of the finished beverage contains the following raw materials: 30kg lotus seeds with core; Green tea 2kg; Stevioside 0.1g; Erythritol 8kg; Maltitol 15kg; 0.2kg magnesium sulfate.

[0021] In an optional embodiment, the following steps are included: 1. Raw material preparation According to the formula ratio of every 1000kg beverage, accurately weigh 30kg lotus seeds with cores, 2kg green tea, 0.1g stevioside, 8kg erythritol, 15kg maltitol, and 0.2kg magnesium sulfate, and ensure that the quality of the raw materials meets the relevant standards. The lotus seeds are screened and cleaned to remove impurities and unqualified products; the green tea is cleaned and cleaned to ensure the purity of the raw materials.

[0022] 2. Implementation of the extraction process Crush the cleaned lotus seeds to expose the lotus seed core completely and put them into the extraction pot. Heat the extraction pot to 95℃ (with a fluctuation range of ±3℃) and keep it for 20 minutes for soaking. Then add the cleaned green tea and continue to boil for 8 minutes, then filter with a 200-mesh filter to collect the extract. During the extraction process, the temperature and time must be closely monitored to ensure that the operation meets the process requirements and that the effective ingredients are fully extracted.

[0023] 3. Subsequent treatment of the extract Transfer the filtered extract to the centrifuge and centrifuge at an appropriate speed. Transfer the centrifuged slurry to the slurry tank and add an appropriate amount of 80°C hot water for dilution. After centrifugation again, filter the slurry with a 200-mesh filter and let it enter the blending tank. During the centrifugation and filtration process, pay attention to the operating specifications of the equipment to ensure the effect and quality of the slurry treatment.

[0024] 4. Addition and preparation of auxiliary materials Weigh maltitol, erythritol, steviol glycosides and magnesium sulfate, dissolve them with RO water at 88℃ (meeting the requirement of 85±3℃ or above) and stir them evenly until they are completely dissolved. Then use the method of pumping water to push the material up, so that the material liquid slowly enters the mixing tank through a 300-mesh filter bag to ensure that the auxiliary materials are evenly mixed and no impurities remain. During the dissolution and filtration process, the stability of the water temperature and the filtration effect must be guaranteed to ensure the quality of the auxiliary materials and the accuracy of addition.

[0025] 5. Volume determination and quality inspection The prepared liquid is volume-controlled, and the amount of liquid is precisely adjusted according to the target volume and density of the beverage. During the volume-control process, professional testing equipment and methods are used to strictly monitor sensory indicators (such as color, aroma, taste, etc.), physical and chemical indicators (such as pH value, soluble solids content, etc.) and temperature to ensure that all indicators meet the predetermined product standards. If any abnormal indicators are found, they will be adjusted and optimized in a timely manner.

[0026] 6. Filtration and heating The fixed volume liquid is filtered through a 5 micron bag. During the filtering process, pay attention to controlling the filtering speed and pressure to ensure the filtering effect. After the filtration is completed, the liquid is heated to 72°C (within the range of 70-75°C). Use precise temperature control equipment for heating and insulation to ensure the temperature of the liquid is stable and provide suitable conditions for subsequent canning.

[0027] 7. Empty can handling and canning Place the empty cans in the flushing equipment and use hot water with a temperature of ≥82℃ for flushing. The flushing water pressure is controlled at 1.5kg / cm² (within the range of 1.0 - 2.5kg / cm²) to ensure that the inside of the empty cans is clean and sterile. After the flushing is completed, the liquid heated to 72℃ is poured in a sterile environment. Use high-precision canning equipment to ensure that the net content of each can of beverage reaches an average of 310ml. During the filling process, pay close attention to the canning volume and canning speed to ensure the accuracy and stability of the canning operation.

[0028] 8. Can sealing and finished product inspection After filling, the canning equipment is used to seal the cans immediately to ensure that the can mouth is tightly sealed. After sealing, the finished products are sampled and inspected to check the sensory quality, physical and chemical indicators, and microbiological indicators of the beverages again to ensure that the product quality is qualified. Qualified products are packaged and labeled and prepared to be put on the market.

[0029] During the entire preparation process, operators should strictly follow operating specifications and hygiene standards, regularly maintain and clean the equipment, and ensure the quality and safety of each link, so as to stably produce lotus seed tea plant beverages that meet the standards.

[0030] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A lotus seed tea plant beverage, characterized in that: Each 1000kg of finished beverage contains the following ingredients: 30kg lotus seeds with core; Green tea 2kg; Stevioside 0.1g; Erythritol 8kg; Maltitol 15kg; 0.2kg magnesium sulfate.

2. The method for preparing the lotus seed tea plant beverage according to claim 1, characterized in that: The following steps are involved: Step S1: extraction process; Step S2: extract treatment; Step S3: processing and preparing auxiliary materials; Step S4: volume determination and quality control; Step S5: fine filtering; Step S6: heating and canning preparation; Step S7: empty can processing; Step S8: filling and sealing.

3. The method for preparing the lotus seed tea plant beverage according to claim 2, characterized in that: The extraction process in step S1 is as follows: crush the lotus seeds to expose the lotus seed core and then put them into an extraction pot, heat them to 95±3° C. and cook them for 20 minutes, then add the cleaned green tea and continue cooking for 8-10 minutes, and then filter them with a 200-mesh filter to obtain an extract.

4. The method for preparing the lotus seed tea plant beverage according to claim 2, characterized in that: Treatment of the extract in step S2: The filtered extract is transferred to a centrifuge and then to a slurry tank, and a proper amount of hot water is added. After centrifugation again, the slurry is filtered again to reach a blending tank.

5. The method for preparing the lotus seed tea plant beverage according to claim 2, characterized in that: The material processing and preparation in step S3: maltitol, erythritol, steviol glycoside and magnesium sulfate are weighed respectively, dissolved and stirred with RO water above 85±3°C, and then poured into the preparation tank, and the material liquid is pumped through a 300-mesh filter bag to the preparation tank.

6. The method for preparing the lotus seed tea plant beverage according to claim 2, characterized in that: The volume setting and quality control in step S4: the prepared liquid is volume-set and the sensory indexes, physical and chemical indexes and temperature are monitored.

7. The method for preparing the lotus seed tea plant beverage according to claim 2, characterized in that: The fine filtration in step S5: filter the feed liquid through a 5-micron bag to measure the sensory index; the heating and canning preparation in step S6: heat the feed liquid to 70-75°C.

8. The method for preparing the lotus seed tea plant beverage according to claim 2, characterized in that: The empty can treatment in step S7 is as follows: flushing the empty can with water having a temperature of ≥82°C, and the flushing water pressure is controlled at (1.0-2.5) kg / cm².

9. The method for preparing the lotus seed tea plant beverage according to claim 2, characterized in that: The filling and canning in step S8 are as follows: the filling is performed at 70-75° C. to ensure an average net content of 310 ml, and the cans are immediately sealed after the filling.

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