Fuzhuan tea extract, Fuzhuan tea instant powder, instant goat milk Fuzhuan tea solid beverage and preparation method thereof

Abstract

The invention relates to a Fuzhuan tea extract, Fuzhuan tea instant powder, instant goat milk Fuzhuan tea solid beverage and a preparation method thereof, the Fuzhuan tea extract, the Fuzhuan tea instant powder, the instant goat milk Fuzhuan tea solid beverage and the preparation method thereof are characterized in that a mixture of Fuzhuan tea and water is subjected to ultrasonic extraction, tea soup is embedded with a wall material, and then spray drying is performed to obtain the Fuzhuan tea extract, the Fuzhuan tea instant powder, the Fuzhuan tea instant powder and the instant goat milk Fuzhuan tea solid beverage, the mass ratio of the spray-dried material to the maltodextrin is 1: 0.6, the homogenizing pressure is 400bar, the homogenizing time is 20 minutes after three cycles, the total dry matter concentration of the spray-dried material liquid is 21%, the inlet temperature is 160 DEG C, and the flow rate of a flow meter is 30%; the instant goat milk Fuzhuan tea solid beverage comprises whole goat milk powder, prepared instant Fuzhuan tea powder, non-dairy creamer, soft white sugar and tricalcium phosphate. The instant goat milk Fuzhuan tea solid beverage has good milk tea flavor, strong milk tea and tea fragrance, fine and uniform powder and good solubility, and can be dissolved when being slightly shaken in hot water at 85 DEG C or above.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a pueraria tea extract, a pueraria tea instant powder, an instant goat milk pueraria tea solid beverage and a preparation method thereof. Background Art

[0002] The main ingredients of commercially available milk tea powder include white sugar, non-dairy creamer, milk powder, tea powder, maltodextrin, food additives and edible flavors, etc. The content of milk and tea is extremely small. It is a typical high-sugar, high-fat, high-calorie product with no nutritional value. Long-term consumption of this type of milk tea may increase the risk of cardiovascular and cerebrovascular diseases such as obesity and "three highs". Therefore, it is necessary to develop milk tea products that are both nutritious and delicious.

[0003] Nutritional value of goat milk Goat milk is a natural tonic, rich in nutrients, including protein, fat, carbohydrates, vitamins and minerals. Among them, the protein content is high, the fat globules are small, and it is easy to digest and absorb. In addition, the mineral content in goat milk is also high, especially calcium, phosphorus, iron and other elements, which are very beneficial to human health. The Compendium of Materia Medica by Li Shizhen of the Ming Dynasty records: "Goat milk is sweet, warm and non-toxic, which can benefit the five internal organs, replenish kidney deficiency, benefit essence and qi, nourish the heart and lungs; treat thirst and fatigue; benefit the skin and moisturize the hair; and benefit the small intestine and the large intestine." Fu tea belongs to post-fermented tea. It is the most large-scale and characteristic fine variety of black tea. It is also a health tea with extremely high nutrition and complete ingredients. According to the "Tea Law of Ming History", Fu tea came into being in the first year of Hongwu. As one of the specialties of the northwest region, the historical status and commercial value of Fu tea are unquestionable. It is called "the mysterious tea on the ancient Silk Road of China and the life tea of ​​the ethnic groups in the northwest" by the famous tea expert Mr. Matsushita Tomo. Due to its special production and processing process, Fucha is rich in tea polyphenols, caffeine, amino acids, polysaccharides, trace elements and other active substances, and has health functions such as lowering blood sugar, aiding digestion, reducing weight and reducing fat, improving immunity, and inhibiting bacteria. The organic combination of Fucha and goat milk not only has the unique flavor and taste of Fucha and goat milk, but also contains the effective biologically active ingredients of both, and has both nutritional and health characteristics, which will better meet people's consumption needs for new functional foods. Summary of the invention

[0004] The invention aims to provide a Fucha extract, a Fucha instant powder, an instant goat milk Fucha solid beverage and a preparation method thereof.

[0005] The present invention is achieved in that:

[0006] A Fu tea extract, the preparation method comprising: subjecting a mixture of Fu tea and water to ultrasonic extraction; wherein the solid-liquid ratio (m:v) of Fu tea to water is 1:10-30, the ultrasonic time is 20-40min, the extraction times are 1-2 times, the extraction temperature is 60-80℃; the ultrasonic frequency is 40Khz, and the power is 400W.

[0007] A puer tea instant powder comprises puer tea extract, maltodextrin and deionized water as raw materials, and a preparation method comprising: the ratio (m:m) of soluble solids in the puer tea extract to maltodextrin is 1:0.6-1:2, the homogenization pressure is 400 bar, the homogenization time is 20 min-30 min after 3 cycles, the total dry matter concentration of the spray drying liquid is 21%-30%, the inlet temperature is 160°C-180°C, and the flow rate of the flow meter is 30%-40%.

[0008] A goat milk and tuckahoe tea solid beverage comprises the following components by weight: whole goat milk powder (75-95 parts), instant tuckahoe tea powder (2-5 parts), soft white sugar (5-10 parts), non-dairy creamer (5-10 parts), and tricalcium phosphate (0.3 parts).

[0009] Furthermore, a goat milk and Fu tea solid beverage, the components of which are as follows by weight: 77 parts of whole goat milk powder, 3 parts of instant Fu tea powder, 10 parts of soft white sugar, 10 parts of non-dairy creamer, and 0.3 parts of tricalcium phosphate.

[0010] Furthermore, a goat milk and Fu tea solid beverage, the components of which are as follows by weight: 75 parts of whole goat milk powder, 5 parts of instant Fu tea powder, 5 parts of soft white sugar, 8 parts of non-dairy creamer, and 0.3 parts of tricalcium phosphate.

[0011] Furthermore, a goat milk and Fu tea solid beverage, the components of which are as follows by weight: 95 parts of whole goat milk powder, 2 parts of instant Fu tea powder, 8 parts of soft white sugar, 5 parts of non-dairy creamer, and 0.3 parts of tricalcium phosphate.

[0012] The present invention has the following beneficial effects:

[0013] The invention provides a preparation process of a Fucha extract, which can retain tea polyphenols and caffeine in the Fucha. The invention uses water as an extractant and extracts the Fucha by ultrasonic extraction, which is safer, more environmentally friendly, and has a lower cost, and the product can be directly used in food.

[0014] The invention provides an instant Fu tea powder, which has a tea polyphenol content of 152.07 mg / g and a caffeine content of 135.23 mg / g, and is beneficial to increasing the antioxidant capacity of related products, improving nutrition and health care, adding food flavor, and extending shelf life.

[0015] A goat milk and tuckahoe tea solid beverage has greatly improved nutritional value compared with traditional milk tea powder, as shown by the protein content of 18.48g / 100g, fat content of 8.4g / 100g, calcium content of 10.93mg / 100g, iron content of 0.015mg / 100g, zinc content of 0.039mg / 100g, magnesium content of 0.82mg / 100g, sodium content of 5.28mg / 100g, and potassium content of 25.39mg / 10g. In addition, the goat milk and fu tea solid beverage provided by the present invention utilizes the synergistic effect between the components to make the prepared product have a certain antioxidant effect, and the DPPH free radical scavenging rate has been greatly improved. For goat milk powder and goat milk and fu tea solid beverage with the same content (12.5%, m:m water), the DPPH free radical scavenging capacity (90.99%) of the goat milk powder solid beverage is 5.99 times that of the goat milk powder (15.19%).

[0016] Figure 1 is the standard curve of tea polyphenols content and gallic acid concentration;

[0017] Figure 2 This is the standard curve of caffeine content and working solution concentration. DETAILED DESCRIPTION

[0018] The technical solution of the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments:

[0019] like Figure 1-2 As shown, Fu tea extract, Fu tea instant powder, instant goat milk Fu tea solid beverage and preparation method thereof,

[0020] The contents of tea polyphenols, caffeine and moisture in Fucha instant powder were determined.

[0021] (1) Determination of tea polyphenols: Determination was carried out in accordance with the national standard GB / T 8313-2018 "Determination of tea polyphenols and catechins in tea". The specific operation is as follows:

[0022] Solution preparation: 70% (v / v) methanol-water solution; 10% Folin phenol reagent (prepared): transfer 20 mL of Folin phenol reagent to a 200 mL volumetric flask, dilute with water and shake well; 7.5% (m / v) sodium carbonate (Na 2 CO 3 ) solution: weigh 37.50 g ± 0.01% sodium carbonate (Na 2 CO 3), add appropriate amount of water to dissolve, transfer to a 500ml volumetric flask, dilute to the mark, shake well (can be stored for 1 month at room temperature); Gallic acid standard stock solution (1 000μg / mL): weigh 0.110 g ± 0.001g gallic acid (GA, relative molecular mass 188.14) and dissolve in a 100mL volumetric flask and dilute to the mark, shake well for use (prepared); Gallic acid working solution: use a pipette to take 1.0 ml, 2.0 mL, 3.0 mL, 4.0 mL, 5.0 ml of gallic acid standard stock and dissolve in a 100ml volumetric flask, dilute to the mark with water, shake well, the concentrations are 10 μg / mL, 20 μg / ml, 30 μg / mL, 40 ug / mL, 50 μg / mL respectively.

[0023] Sample determination: Use a pipette to transfer 1.0 ml of gallic acid working solution, water (for blank control) and test solution into graduated test tubes, add 5.0 ml of Folin phenol reagent to each test tube and shake well. React for 3 to 8 minutes, then add 4.0 ml of 7.5% sodium carbonate (Na 2 CO 3 ) solution, add water to the mark and shake well. Leave at room temperature for 60 min. Measure the absorbance with a spectrophotometer at 765 nm using a 10 mm cuvette.

[0024] Content calculation: According to the absorbance of gallic acid working solution and the gallic acid concentration of each working solution, a standard curve was drawn, and a sample solution with a concentration of 1 mg / mL was prepared. The tea polyphenol content was measured after diluting it 10 times, and the tea polyphenol content in the instant Fu tea powder was calculated.

[0025] The results are as follows:

[0026] The standard curve of tea polyphenols content and gallic acid concentration is as follows Figure 1 As shown, the linear regression equation is

[0027] The absorbance value of the sample solution was measured to be 0.18, and the sample concentration was calculated to be 152.07 mg / g tea powder.

[0028] (2) Caffeine determination: refer to the national standard GB / T 8312-2013 "Determination of caffeine in tea" UV spectrophotometry method, the specific operation is as follows:

[0029] Solution preparation: Basic lead acetate solution: weigh 50g basic lead acetate, add 100mL water, let stand overnight, pour out the supernatant and filter, set aside; 0.01 mol / L hydrochloric acid solution: take 0.9ml concentrated hydrochloric acid, dilute to 1L with water, shake well and set aside; 4.5 mol / l sulfuric acid solution: take 250mL concentrated sulfuric acid, dilute to 1L with water, shake well and set aside; Caffeine standard solution: weigh 100mg caffeine (purity not less than 99%) and dissolve in 100mL water as the mother solution. Accurately draw 5mL, add water to 100ml as the working solution (1mL contains 0.05mg caffeine), set aside.

[0030] Preparation of standard curve: Pipette 0.0ml, 1.0ml, 2.0ml, 3.0ml, 4.0ml, 5.0ml, 6.0ml of caffeine working solution into a set of 25ml volumetric flasks, add 1.0ml hydrochloric acid to each, dilute to scale with water, mix well, use a 10mm quartz cuvette, at a wavelength of 274nm, with the reagent blank solution as a reference, to measure the absorbance (A). Draw a standard curve with the measured absorbance and the corresponding caffeine concentration.

[0031] Sample determination: Use a pipette to accurately draw 10 mL of sample solution to 100 ml, add 4 mL of 0.01 mol / L hydrochloric acid and 1 mL of basic lead acetate solution to the volume with water, mix well, let stand and filter. Accurately draw 25 ml of filtrate, inject into a 50 ml volumetric flask, add 0.1 mL of 4.5 mol / L sulfuric acid solution and dilute to the volume with water, mix well, let stand and filter. Use a 10 mm quartz cuvette and measure the absorbance (A) at a wavelength of 274 nm with the reagent blank solution as a reference. Substitute into the standard curve to calculate the caffeine content of the sample.

[0032] The results are as follows:

[0033] The standard curve of caffeine content and caffeine working solution concentration is as follows Figure 2 As shown, the linear regression equation is

[0034] A 0.05 mg / mL sample solution was prepared. After measurement, the sample absorbance value was 0.366, and the concentration of coffee liquid in the sample was calculated to be 135.23 mg / g tea powder.

[0035] (3) Determination of moisture content: Determine in accordance with the national standard GB / T 31740.1-2015 "Tea Products Part 1: Solid Instant Tea", as follows: Place the baking dish and the lid in a drying oven at 103 ℃ ± 2 ℃, heat for 1 hour, cover and take out, cool to room temperature in the desiccator, and weigh (accurate to 0.001g). Weigh 4g of the sample (accurate to 0.001g) in a baking dish of known mass, place it in a 103 ℃ + 2 ℃ drying oven (5.1) (the lid is placed on the dish at an angle), heat for 2 hours, cover and take out, cool to room temperature in the desiccator (5.3), and weigh (accurate to 0.001g). The moisture content X of instant goat milk tea powder is expressed as mass fraction, and the value is expressed in %, and is calculated as follows:

[0036]

[0037] (1) The DPPH free radical scavenging rate of goat milk tuckahoe tea powder and goat milk powder was determined.

[0038] Determination of DPPH free radical scavenging rate: Prepare 1 mmol / L DPPH solution with anhydrous ethanol and use it immediately. Prepare goat milk powder and goat milk tuckahoe tea solid beverage solutions of the same concentration (12.5%, m:m water is 1:7).

[0039] Determination of DPPH free radical scavenging rate: Test group: 3.0 mL DPPH solution + 1.0 mL sample solution; Control group: 1.0 mL sample solution + 3.0 ml, anhydrous ethanol; Blank group: 3.0 mL DPPH solution + 1.0 mL1.0 ml sample solvent solution. After fully mixing, react at room temperature in the dark for 30 minutes, and measure the absorbance value with a UV spectrophotometer at a wavelength of 517 nm (sample solvent zero calibration). Sample group: The sample solution to be tested replaces the glutathione solution, and the rest of the operation is the same as before.

[0040] Calculation is as follows (1):

[0041]

[0042] The results are as follows:

[0043]

[0044] (2) Determination of fat content

[0045] The fat content in the goat milk and Fu tea solid beverage was measured by a fully automatic fat analyzer (OPSIS SX-360) and was 8.40 g / 100 g.

[0046] (3) Protein content determination

[0047] The protein content in the goat milk Fu tea solid beverage was determined by Kjeldahl nitrogen analyzer (HGK-50) and was 18.84 g / 100 g.

[0048] (4) Determination of sodium, magnesium, iron, calcium, potassium and zinc content

[0049] The determination of sodium, magnesium, iron, calcium, potassium and zinc contents in goat milk and Fu tea solid beverage refers to the "National Food Safety Standard - Determination of Multiple Elements in Food" (GB 5009.268-2016).

[0050] (5) The color of the instant goat milk and Fu tea solid beverage was measured.

[0051] The goat milk tuckahoe tea solid beverage was dissolved in deionized water at a ratio of 1:7, and its color was measured using a 3nh colorimeter. The L, a, and b values ​​were measured three times and the average value was taken. The total color E value was used to characterize the color change, and the calculation was as follows:

[0052]

[0053]

[0054] After calculation, the color value of goat milk Fu tea is E=57.79.

[0055] The nutrient contents in instant goat milk and Fu tea solid beverage were determined.

[0056] The contents of protein, fat, sodium, magnesium, iron, calcium, potassium and zinc in instant goat milk tuckahoe tea solid beverage were determined, and the results are as follows:

[0057]

[0058] Example 1: Weigh 95 parts of whole goat milk powder, 5 parts of instant Fu tea powder, and 0.3 parts of tricalcium phosphate, pour them into a dry mixer, stir at a uniform speed to mix the powders evenly, sterilize the mixed milk tea powder at 80°C, and use a packaging machine for vacuum packaging.

[0059] Example 2: Weigh 97 parts of whole goat milk powder, 3 parts of instant Fu tea powder, and 0.3 parts of tricalcium phosphate, pour them into a dry mixer, stir at a uniform speed to mix the powders evenly, sterilize the mixed milk tea powder at 80°C, and use a packaging machine for vacuum packaging.

[0060] Example 3: Weigh 87 parts of whole goat milk powder, 3 parts of instant Fu tea powder, 10 parts of soft sugar, and 0.3 parts of tricalcium phosphate, pour them into a dry mixer, stir at a uniform speed to mix the powder evenly, sterilize the mixed milk tea powder at 80°C, and use a packaging machine for vacuum packaging.

[0061] Example 4: Weigh 77 parts of whole goat milk powder, 3 parts of instant Pu'er tea powder, 10 parts of soft sugar, 10 parts of non-dairy creamer, and 0.3 parts of tricalcium phosphate, pour them into a dry mixer, stir at a uniform speed to mix the powder evenly, sterilize the mixed milk tea powder at 80°C, and use a packaging machine for vacuum packaging.

[0062] A sensory evaluation panel of 10 judges was selected to conduct sensory evaluation. The judges were trained before the evaluation. The sensory evaluation items included texture, mixing properties, milk aroma, tea aroma and sweetness. The milk tea powder was brewed with 85℃ hot water at a ratio of 1:7.

[0063] Table 1 Sensory evaluation and index scores of milk tea powder

[0064]

[0065] Table 2 Sensory evaluation results of milk tea powder

[0066]

[0067] From Table 1 and Table 2, the formula of Example 1 only uses whole goat milk powder and instant Fu tea powder as raw materials, and tricalcium phosphate as a stabilizer. The brewed milk tea basically retains the nutrients in whole goat milk and Fu tea, but due to the relatively simple composition, the goat milk flavor is too strong, the Fu tea is bitter, and the aroma and taste are poor, so Example 1 is adjusted. In the formula of Example 2, the proportion of Fu tea powder is lowered, the proportion of whole goat milk powder is increased, and tricalcium phosphate is used as a stabilizer. Relative to Example 1, the bitterness of Fu tea is reduced, the goat milk flavor is strong, and the aroma of the two is not harmonious, so adjustments are made on this basis. The formula of Example 3, on the basis of Example 2, adds soft white sugar, the proportion of whole goat milk powder is lowered, and tricalcium phosphate is used as a stabilizer, and the total number of parts remains unchanged. The addition of soft white sugar increases the taste of milk tea and masks the astringency and bitterness of some tea powder, but the tea flavor and milk flavor are still not very harmonious, so the formula is adjusted again. The formula of Example 4 is 77 parts of whole goat milk powder, 3 parts of instant Fu tea powder, 10 parts of soft sugar, 10 parts of non-dairy creamer, and 0.3 parts of tricalcium phosphate. The addition of non-dairy creamer can enhance the flavor of milk tea and improve the taste. At the same time, the proportion of whole goat milk powder is reduced, the milk flavor becomes full of milk flavor after neutralization, and the milk flavor and tea flavor become coordinated, and the tea flavor is strong. Therefore, the optimal embodiment is Example 4, 77 parts of whole goat milk powder, 3 parts of instant Fu tea powder, 10 parts of soft sugar, 10 parts of non-dairy creamer, 0.3 parts of tricalcium phosphate, poured into a dry mixer, stirred at a uniform speed to mix the powder evenly, and the mixed milk tea powder was sterilized at 80°C and vacuum packed using a packaging machine.

[0068] The invention provides a preparation process of a Fucha extract, which can retain tea polyphenols and caffeine in the Fucha. The invention uses water as an extractant and extracts the Fucha by ultrasonic extraction, which is safer, more environmentally friendly, and has a lower cost, and the product can be directly used in food.

[0069] The embodiment of the present invention provides an instant Fu tea powder, which has a tea polyphenol content of 152.07 mg / g tea powder and a caffeine content of 135.23 mg / g tea powder, and is beneficial to increasing the antioxidant capacity of related products, improving nutrition and health care, adding food flavor, and extending shelf life.

[0070] The embodiment of the present invention provides a goat milk and Fu tea solid beverage, which has a greatly improved nutritional value compared to traditional milk tea powder, as shown in that the goat milk and Fu tea solid beverage has a protein content of 18.48g / 100g, a fat content of 8.4g / 100g, a calcium content of 10.93mg / 100g, an iron content of 0.015mg / 100g, a zinc content of 0.039mg / 100g, a magnesium content of 0.82mg / 100g, a sodium content of 5.28mg / 100g, and a potassium content of 25.39mg / 10g. In addition, the goat milk and Fu tea solid beverage provided by the present invention utilizes the synergistic effect between components to make the prepared product have a certain antioxidant effect, and the DPPH free radical scavenging rate is greatly improved. For the same content of goat milk powder and goat milk and Fu tea solid beverage (12.5%, m:m water), the DPPH free radical scavenging ability of the goat milk and Fu tea solid beverage (90.99%) is 5.99 times that of the goat milk powder (15.19%).

[0071] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that are not conceived through creative work should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope defined in the claims.

Claims

1. A Fucha tea extract, characterized in that The preparation method comprises: subjecting a mixture of Pu'er tea and water to ultrasonic extraction; wherein the solid-liquid ratio (m:v) of Pu'er tea to water is 1:10-30, the ultrasonic time is 20-40min, the extraction times are 1-2 times, the extraction temperature is 60-80℃; the ultrasonic frequency is 40Khz, and the power is 400W.

2. A Fucha instant powder according to claim 1, characterized in that: The raw materials are Pu'er tea extract, maltodextrin and deionized water. The preparation method includes: the ratio of soluble solids in Pu'er tea extract to maltodextrin (m:m) is 1:0.6-1:2, the homogenization pressure is 400 bar, the homogenization time is 20min-30min after 3 cycles, the total dry matter concentration of the spray drying liquid is 21%-30%, the inlet temperature is 160℃-180℃, and the flow meter flow is 30%-40%.

3. A goat milk tuckahoe tea solid beverage according to claim 2, characterized in that: The components thereof are as follows by weight: whole goat milk powder (75-95 parts), instant tuckahoe tea powder (2-5 parts), soft white sugar (5-10 parts), non-dairy creamer (5-10 parts), and tricalcium phosphate (0.3 parts).

4. A goat milk tuckahoe tea solid beverage according to claim 3, characterized in that: The components thereof are as follows by weight: 77 parts of whole goat milk powder, 3 parts of instant Fucha powder, 10 parts of soft white sugar, 10 parts of non-dairy creamer and 0.3 parts of tricalcium phosphate.

5. The goat milk tuckahoe tea solid beverage according to claim 3, characterized in that: The components thereof are as follows by weight: 75 parts of whole goat milk powder, 5 parts of instant Fucha powder, 5 parts of soft white sugar, 8 parts of non-dairy creamer and 0.3 parts of tricalcium phosphate.

6. The goat milk tuckahoe tea solid beverage according to claim 3, characterized in that: The components thereof are as follows by weight: 95 parts of whole goat milk powder, 2 parts of instant Fucha powder, 8 parts of soft white sugar, 5 parts of non-dairy creamer and 0.3 parts of tricalcium phosphate.

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