Exocarpium citri grandis-liquorice compound black tea beverage and preparation method thereof

Abstract

The invention provides an exocarpium citri grandis-liquorice compound black tea beverage and a preparation method thereof, and relates to the technical field of tea beverage preparation. According to the exocarpium citri grandis-liquorice compound black tea beverage, the optimal addition amount of each component is obtained by performing a single factor test on exocarpium citri grandis juice, liquorice juice, white granulated sugar, honey, citric acid, black tea juice and the like. Good flavor and taste of the tea beverage are guaranteed, meanwhile, the exocarpium citri grandis and the liquorice are added, the health care effect of the tea beverage is improved, the tea beverage is made to adapt to the taste of most people, the physical and chemical properties of the materials are guaranteed, and the obtained tea beverage has the advantages of being bright in color, clear, transparent, sour, sweet and delicious in taste and the like.

Description

Technical Field

[0001] The invention relates to the technical field of tea beverage preparation, and in particular to a tangerine peel-licorice composite black tea beverage and a preparation method thereof. Background Art

[0002] With the development of society and the improvement of people's living standards, people's requirements for the quality of life and quality are gradually increasing, and they pursue a healthy lifestyle, etc. Tea beverages have made great progress and become the leader in the beverage market. In the fierce competition in the beverage market, the tea beverage consumption market has grown at a rapid rate, far exceeding other beverage products. There are many types of tea beverages, such as tea beverages, compound tea beverages, flavored tea beverages and tea concentrates. Among the many tea beverages, health tea beverages have great development prospects. The black tea in this product can refresh and relieve fatigue, have diuretic and antioxidant effects; Huajuhong has the effects of relieving cough and phlegm, anti-inflammatory, anti-pulmonary fibrosis, and antioxidant; the licorice in the product has the effects of replenishing qi and strengthening the spleen, clearing away heat and detoxifying, and removing phlegm and relieving cough. In addition, because Huajuhong tastes bitter and licorice contains glycyrrhizin, which tastes sweet, the combination of the two can well adjust the taste of tea beverages. Therefore, it is of great significance to use this potential market opportunity to conduct in-depth research on Huajuhong tea health tea beverages. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a tangerine peel-licorice composite black tea beverage and a preparation method thereof, which can improve the flavor of the tea while ensuring the good health effects of the tea, making it suitable for the tastes of most people, and ensuring the physical and chemical properties of the tea.

[0004] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0005] A tangerine peel-licorice composite black tea beverage, the composite black tea beverage is prepared from the following raw materials in percentage by mass: tangerine peel juice 3%-5%, licorice juice 5%-9%, white sugar 5%-7%, honey 0.7%-1.1%, citric acid 0.02%-0.04%, black tea juice 8%-14%, and the rest is purified water

[0006] Preferably, the composite black tea beverage is made of the following raw materials in percentage by mass: 3.46% tangerine peel juice, 7.41% licorice juice, 6.29% white sugar, 0.87% honey, 0.03% citric acid, 9.78% black tea juice, and the rest is purified water.

[0007] Preferably, the method for preparing black tea juice comprises the following steps:

[0008] S1-1, add pure water to black tea at a material-liquid mass ratio of 1:60, soak in a constant temperature water bath at 85°C for 10 minutes, and obtain the soaking material for use;

[0009] S1-2. Filter the above soaked material with gauze, cool the filtrate in a refrigerator, and then centrifuge at a speed of 4000 r / min for 15 minutes to obtain black tea juice.

[0010] Preferably, the method for preparing the tangerine peel juice comprises the following steps:

[0011] S2-1, slicing the red tangerine peel, drying and crushing it to obtain the red tangerine peel powder for later use;

[0012] S2-2, the above-mentioned tangerine peel powder was mixed with 26 times water and soaked for 1 hour, then extracted with 240W ultrasonic power at 30°C for 1 hour, and then filtered with gauze to obtain the filtrate for use;

[0013] S2-3, centrifuge the filtrate at 8000 r / min for 10 min to obtain tangerine peel juice.

[0014] Preferably, the preparation method of liquorice juice comprises the following steps:

[0015] S3-1, cut the licorice root into 1-2 cm pieces, add 8 times the weight of water, soak for 1 hour, then extract in a boiling water bath for 2 hours, filter, add 8 times the weight of water to the residue and continue to extract in a boiling water bath for 2 hours, filter again, combine the two filtrates to obtain a composite filtrate for use;

[0016] S3-2, centrifuging the composite filtrate at a speed of 8000 r / min for 10 min to obtain liquorice juice.

[0017] The preparation method of the tangerine peel-licorice composite black tea beverage comprises the following steps:

[0018] (1) Preparation: Mix tangerine peel juice, liquorice juice and black tea juice, add sugar, honey, citric acid and purified water, stir evenly, filter and obtain the preparation material for later use;

[0019] (2) Fill the above ingredients into sterilized and dried bottles and seal them, then sterilize them by boiling, and then cool them to room temperature to obtain a composite black tea beverage.

[0020] The present invention provides a tangerine peel-licorice composite black tea beverage and a preparation method thereof, which has the advantages of:

[0021] The present invention adopts black tea juice, tangerine peel extract, liquorice juice, white sugar, honey and citric acid by adjusting the proportion to prepare a beverage with bright color, clearness and transparency, and sweet and sour taste, which effectively ensures the content of tea polyphenols in the beverage and improves the health function and flavor of the beverage, making it more suitable for the taste of the general public. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a schematic diagram showing the effect of the percentage of black tea juice added on the sensory score of black tea beverages in an embodiment of the present invention;

[0023] Figure 2 This is a schematic diagram showing the effect of the percentage of tangerine peel juice added on the sensory score of a black tea beverage in an embodiment of the present invention;

[0024] Figure 3 This is a schematic diagram showing the effect of the percentage of liquorice juice added on the sensory score of a black tea beverage according to an embodiment of the present invention;

[0025] Figure 4 This is a schematic diagram showing the effect of the percentage of added white sugar on the sensory score of a black tea beverage according to an embodiment of the present invention;

[0026] Figure 5 This is a schematic diagram showing the effect of the percentage of honey added on the sensory score of a black tea beverage according to an embodiment of the present invention;

[0027] Figure 6 This is a schematic diagram showing the effect of the percentage of citric acid added on the sensory score of a black tea beverage in an embodiment of the present invention;

[0028] Figure 7 This is a schematic diagram of the interaction between the amount of tangerine peel juice added and the amount of black tea juice added in an embodiment of the present invention;

[0029] Figure 8 This is a schematic diagram of the interaction between the amount of liquorice juice added and the amount of black tea juice added in an embodiment of the present invention;

[0030] Fig. 9 Schematic diagram of the interaction between the amount of white sugar added and the amount of black tea juice added in the embodiment of the present invention;

[0031] Fig.10 This is a schematic diagram of the interaction between the amount of honey added and the amount of black tea juice added in an embodiment of the present invention;

[0032] Fig.11 This is a schematic diagram of the interaction between the amount of citric acid added and the amount of black tea juice added in an embodiment of the present invention;

[0033] Fig.12 This is a schematic diagram of the interaction between the amount of citric acid added and the amount of black tea juice added in an embodiment of the present invention;

[0034] Fig.13 Schematic diagram of the interaction between the amount of white sugar added and the amount of tangerine peel juice added in the embodiment of the present invention;

[0035] Fig.14 This is a schematic diagram of the interaction between the amount of honey added and the amount of tangerine peel juice added in an embodiment of the present invention;

[0036] Fig.15Schematic diagram of the interaction between the amount of citric acid added and the amount of tangerine peel added in the embodiment of the present invention;

[0037] Fig.16 This is a schematic diagram of the interaction between the amount of white sugar added and the amount of licorice juice added in an embodiment of the present invention;

[0038] Fig.17 This is a schematic diagram of the interaction between the amount of honey added and the amount of licorice juice added in an embodiment of the present invention;

[0039] Fig.18 This is a schematic diagram of the interaction between the amount of citric acid added and the amount of licorice juice added in an embodiment of the present invention;

[0040] Fig.19 This is a schematic diagram of the interaction between the amount of honey added and the amount of white sugar added in an embodiment of the present invention;

[0041] Fig. 20 Schematic diagram of the interaction between the amount of citric acid added and the amount of white sugar added in the embodiment of the present invention;

[0042] Fig.21 Schematic diagram of the interaction between the amount of citric acid added and the amount of honey added in an embodiment of the present invention. DETAILED DESCRIPTION

[0043] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention is clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0044] Embodiment 1:

[0045] Configuration of Huajuhong-Licorice compound black tea beverage:

[0046] 1. Raw materials: Maoming Huajuhong (drug store), Gongfu Xiaozhong black tea (commercially available: first-grade); licorice (drug store), white sugar (commercially available), honey (commercially available), citric acid (edible grade);

[0047] (1) Preferably, the preparation method of black tea juice

[0048] S1-1, add pure water to black tea at a material-liquid mass ratio of 1:60, soak in a constant temperature water bath at 85°C for 10 minutes, and obtain the soaking material for use;

[0049] S1-2. Filter the above soaked material with gauze, cool the filtrate in a refrigerator, and then centrifuge at a speed of 4000 r / min for 15 minutes to obtain black tea juice.

[0050] (2) Preparation of orange peel juice:

[0051] S2-1, slicing the red tangerine peel, drying and crushing it to obtain the red tangerine peel powder for later use;

[0052] S2-2, the above-mentioned tangerine peel powder was mixed with 26 times water and soaked for 1 hour, then extracted with 240W ultrasonic power at 30°C for 1 hour, and then filtered with gauze to obtain the filtrate for use;

[0053] S2-3, centrifuge the filtrate at 8000 r / min for 10 min to obtain tangerine peel juice.

[0054] (3) Preparation of Licorice Juice:

[0055] S3-1, cut the licorice root into 1-2 cm pieces, add 8 times the weight of water, soak for 1 hour, then extract in a boiling water bath for 2 hours, filter, add 8 times the weight of water to the residue and continue to extract in a boiling water bath for 2 hours, filter again, combine the two filtrates to obtain a composite filtrate for use;

[0056] S3-2, centrifuging the composite filtrate at a speed of 8000 r / min for 10 min to obtain liquorice juice.

[0057] 2. Configuration:

[0058] The raw materials of various components are mixed and blended, and then filtered through gauze to remove impurities (suspended matter) in the product to maintain the stability of the beverage. The mixture is then poured into a sterilized and dried bottle, capped, and boiled for sterilization. The bottle is cooled to room temperature before being stored to obtain a tangerine peel-licorice composite black tea beverage.

[0059] And refer to the sensory scoring table in Table 1 below to score the Huajuhong-Licorice compound black tea beverage:

[0060] Table 1

[0061]

[0062] 3. Single factor experimental design:

[0063] (1) Design of the amount of black tea juice added:

[0064] The designed amount of added tangerine peel juice is 4%, the amount of added licorice juice is 7%, the amount of added white sugar is 6%, the amount of added honey is 0.9%, and the amount of added citric acid is 0.03%. When the amount of added black tea juice is 8%, 10%, 12%, 14%, and 16%, the score is given according to Table 1 to select the optimal amount of added black tea juice.

[0065] Specific results such as Figure 1As shown, with the increase of the amount of black tea juice added, the sensory score first increased and then decreased. When the amount of black tea juice added was 10%, the taste was better and the sensory score reached the highest.

[0066] (2) Design of the amount of tangerine peel juice added:

[0067] When the addition amount of black tea juice is designed to be 10%, the addition amount of licorice juice is 7%, the addition amount of white sugar is 6%, the addition amount of honey is 0.9%, and the addition amount of citric acid is 0.03%, when the addition amount of tangerine peel juice is 3%, 4%, 5%, 6%, and 7%, the best addition amount of tangerine peel juice is selected according to the score in Table 1;

[0068] Specific results such as Figure 2 As shown in the figure, due to the increase in the amount of tangerine peel juice added, the sensory score increased and then decreased. When the amount of tangerine peel juice added was 4%, the sensory score reached the highest.

[0069] (3) Design of the amount of licorice juice added:

[0070] The designed addition amount of black tea juice is 10%, the addition amount of tangerine peel juice is 4%, the addition amount of white sugar is 6%, and the addition amount of honey is 0.9%. When the addition amount of licorice juice is 3%, 5%, 7%, 9%, and 11%, the best addition amount of licorice juice is selected according to the score in Table 1.

[0071] Specific results such as Figure 3 As shown in the figure, with the increase of licorice juice addition amount, the sensory score first increased and then decreased. When the licorice juice addition amount was 7%, the sensory score was the highest.

[0072] (4) Design of the amount of white sugar added:

[0073] When the addition amount of black tea juice is designed to be 10%, the addition amount of tangerine peel juice is 4%, the addition amount of licorice juice is 7%, the addition amount of honey is 0.9%, and the addition amount of citric acid is 0.03%, and when the addition amount of white sugar is 3%, 4%, 5%, 6%, and 7%, the best addition amount of white sugar is selected according to the score in Table 1;

[0074] Specific results such as Figure 4 As shown in the figure, with the increase of the amount of white sugar added, the sensory score first increased and then decreased. When the amount of white sugar added was 6%, the sensory score was the highest.

[0075] (5) Design of honey addition amount:

[0076] The designed addition amount of black tea juice is 10%, the addition amount of tangerine peel juice is 4%, the addition amount of licorice juice is 7%, the addition amount of white sugar is 6%, and the addition amount of citric acid is 0.03%. When the addition amount of honey is 0.5%, 0.7%, 0.9, 1.1%, and 1.3%, score according to Table 1 and select the optimal addition amount of honey.

[0077] Specific results such as Figure 5 As shown, with the increase of honey addition amount, the sensory score rises rapidly and then decreases. When the honey addition amount reaches 0.9%, the sensory score is the highest.

[0078] (6) Design of citric acid addition amount:

[0079] The designed addition amount of black tea juice is 10%, the addition amount of tangerine peel juice is 4%, the addition amount of licorice juice is 7%, the addition amount of white sugar is 6%, and the addition amount of honey is 0.9%. When the addition amount of citric acid is 0.01%, 0.02%, 0.03%, 0.04%, and 0.05%, the scores are given according to Table 1 to select the optimal addition amount of citric acid.

[0080] Specific results such as Figure 6 As shown in the figure, with the increase of citric acid addition, the sensory score first increased and then decreased. When the citric acid addition amount was 0.03%, the sensory score reached the highest value.

[0081] 4. Response surface optimization experimental design:

[0082] Through the analysis of the single factor experimental results, with the addition amount of black tea juice (A), the addition amount of tangerine peel juice (B), the addition amount of licorice juice (C), the addition amount of white sugar (D), the addition amount of honey (E), and the addition amount of citric acid (F) as independent variables, and the sensory quality score of tangerine peel tea beverage (Y) as the evaluation index, the Box-Behnken design method in Design-Expert8.0.6 software was used to design a response surface experiment with 6 factors and 3 levels to explore the optimal sensory quality ratio of tangerine peel beverage. The scheme is shown in Table 2:

[0083] Table 2

[0084] Factor / Level -1 0 1 A Amount of black tea juice added (%) 8 10 12 B Amount of tangerine peel juice added (%) 3 4 5 C Licorice juice addition amount (%) 5 7 9 D Added amount of white sugar (%) 5 6 7 E Honey addition amount (%) 0.7 0.9 1.1 F Citric acid addition amount (%) 0.01 0.02 0.03

[0085] The specific results are shown in Table 3 below:

[0086] Table 3

[0087]

[0088]

[0089]

[0090] The sensory score was used as the dependent variable by response surface design, and the percentage of black tea juice, tangerine peel juice, licorice juice, white sugar, honey, citric acid, etc. added was used as the independent variable. The test results were regressed and a regression model of the response surface was established. The multivariate quadratic regression equation of the sensory score (response surface value) was obtained: sensory score = +93.42-0.57*A-5.88*B+2.23*C+3.94*D-0.076*E- 0.57*F+0.69*A*B-2.22*A*C+0.44*A*D+0.94*A*E+1.16*A*F+0.58*B*C+1.31*B*D+0.77 *B*E+2.00*B*F-0.81*C*D-0.084*C*E+0.70*C*F-0.81*D*E-1.31*D*F+1.38*E*F-7.94*A 2 -5.69*B 2 -4.21*C 2 -6.10*D 2 -4.06*E 2 -4.04*F 2 ;

[0091] The variance analysis of the response surface regression model is shown in Table 4:

[0092] Table 4

[0093]

[0094]

[0095] Where R 2 =0.9632, R Adj =0.9247; ** indicates extremely significant difference (P<0.01), * indicates significant difference (P<0.05);

[0096] From the results of the regression equation variance analysis, it can be seen that the regression model P of the sensory score (response surface value) regression equation is <0.0001 (extremely significant), and the P of the lack of fit term is 0.0549 (not significant). Adj =0.9247, indicating that 92.47% of the sensory scores of the Huajuhong tea beverage can be explained by this model. Therefore, the equation has a good fit with the actual situation, the experimental error is small, and it can better reflect the interaction between the various factors in the Huajuhong tea beverage. In addition, from the variance analysis table, it can be seen that the order of the influence of each factor on the sensory score of the beverage is: Huajuhong juice addition (B) > white sugar addition (D) > licorice juice addition (C) > black tea juice addition (A) > citric acid addition (F) > honey addition (E), that is, the addition of Huajuhong has the greatest impact on the sensory score of the beverage, and the addition of honey has the least impact.

[0097] Depend on Figure 7 It can be seen that the effect of the amount of tangerine peel juice added on the sensory score of the beverage is greater than that of the amount of black tea juice added;

[0098] Depend on Figure 8 It can be seen that the effect of licorice juice addition on beverage sensory scores is greater than that of black tea juice addition, and the interaction between the two factors is significant.

[0099] Depend on Fig. 9 It can be seen that the influence of white sugar is greater than that of the amount of black tea juice added, and the interaction between the two factors is not significant;

[0100] Depend on Fig.10 It can be seen that the influence of the amount of honey added and the amount of black tea juice added on the sensory score is basically the same, and the interaction between the two factors is not significant;

[0101] Depend on Fig.11 It can be seen that the effect of the amount of black tea juice added on the sensory perception of the beverage is greater than that of the amount of citric acid added, and the interaction between the two factors is obvious;

[0102] Depend on Fig.12 It can be seen that the effect of the amount of tangerine peel juice added on the sensory perception of the beverage is greater than that of licorice juice;

[0103] Depend on Fig.13 It can be seen that the effect of the amount of tangerine peel juice added on the sensory perception of the beverage is greater than that of white sugar, and there is a certain interaction between the two factors;

[0104] Depend on Fig.14 It can be seen that the effect of the amount of tangerine peel juice added on the sensory perception of the beverage is greater than that of honey, and the interaction between the two factors is not significant;

[0105] Depend on Fig.15 It can be seen that the effect of the amount of tangerine peel juice added on the sensory perception of the beverage is greater than that of citric acid, and the interaction between the two factors is obvious;

[0106] Depend on Fig.16 It can be seen that the effect of the amount of white sugar added on the sensory perception of the beverage is greater than that of licorice juice, and the interaction between the two factors is obvious;

[0107] Depend on Fig.17 It can be seen that the effects of the addition of honey and licorice juice on the sensory scores of beverages are similar, and the interaction between the two factors is not significant;

[0108] Depend on Fig.18 It can be seen that the effects of citric acid and licorice juice addition on beverage sensory scores are similar, and the interaction between the two factors is not significant;

[0109] Depend on Fig.19 It can be seen that the effect of the amount of white sugar added on the sensory perception of beverages is greater than that of honey, and there is a certain interaction between the two factors;

[0110] Depend on Fig. 20 It can be seen that the effect of the amount of white sugar added on the sensory perception of beverages is greater than that of citric acid, and the interaction between the two factors is not significant;

[0111] Depend on Fig.21 It can be seen that the effect of honey addition on beverage sensory perception is equivalent to that of citric acid addition, and there is no interaction between the two factors.

[0112] The Box-Behnken central composite experimental design in the response surface obtained the optimal formula in Numerical of Optimization: 9.78% of black tea juice, 3.46% of tangerine peel juice, 7.41% of licorice juice, 6.29% of white sugar, 0.87% of honey, and 0.03% of citric acid, with a sensory score of 95.91.

[0113] The tangerine peel-licorice compound black tea beverage was prepared according to the optimal recipe, and the final tea polyphenol content in the beverage was measured to be 168 mg / kg, which is in line with the national standard definition of tea polyphenols in compound tea beverages ≥150 mg / kg.

[0114] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A tangerine peel-licorice composite black tea beverage, characterized in that: The composite black tea beverage is prepared from the following raw materials in percentage by mass: 3%-5% of tangerine peel juice, 5%-9% of liquorice juice, 5%-7% of white sugar, 0.7%-1.1% of honey, 0.02%-0.04% of citric acid, 8%-14% of black tea juice, and the rest is purified water.

2. The composite black tea beverage according to claim 1, characterized in that: The composite black tea beverage is prepared from the following raw materials in percentage by mass: 3.46% of tangerine peel juice, 7.41% of liquorice juice, 6.29% of white sugar, 0.87% of honey, 0.03% of citric acid, 9.78% of black tea juice, and the rest being purified water.

3. The composite black tea beverage according to claim 1, characterized in that: The preparation method of the black tea juice comprises the following steps: S1-1, add pure water to black tea at a material-liquid mass ratio of 1:60, soak in a constant temperature water bath at 85°C for 10 minutes, and obtain the soaking material for use; S1-2. Filter the above soaked material with gauze, cool the filtrate in a refrigerator, and then centrifuge at a speed of 4000 r / min for 15 minutes to obtain black tea juice.

4. The composite black tea beverage according to claim 1, characterized in that: The preparation method of the tangerine peel juice comprises the following steps: S2-1, slicing the red tangerine peel, drying and crushing it to obtain the red tangerine peel powder for later use; S2-2, the above-mentioned tangerine peel powder was mixed with 26 times water and soaked for 1 hour, then extracted with 240W ultrasonic power at 30°C for 1 hour, and then filtered with gauze to obtain the filtrate for use; S2-3, centrifuge the filtrate at 8000 r / min for 10 min to obtain tangerine peel juice.

5. The composite black tea beverage according to claim 1, characterized in that: The preparation method of the liquorice juice comprises the following steps: S3-1, cut the licorice root into 1-2 cm pieces, add 8 times the weight of water, soak for 1 hour, then extract in a boiling water bath for 2 hours, filter, add 8 times the weight of water to the residue and continue to extract in a boiling water bath for 2 hours, filter again, combine the two filtrates to obtain a composite filtrate for use; S3-2, centrifuging the composite filtrate at a speed of 8000 r / min for 10 min to obtain liquorice juice.

6. A method for preparing the tangerine peel-licorice composite black tea beverage according to any one of claims 1 to 5, characterized in that: The preparation method comprises the following steps: (1) Preparation: Mix tangerine peel juice, liquorice juice and black tea juice, add sugar, honey, citric acid and purified water, stir evenly, filter and obtain the preparation material for later use; (2) Fill the above ingredients into sterilized and dried bottles and seal them, then sterilize them by boiling, and then cool them to room temperature to obtain a composite black tea beverage.

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