Ophiopogon japonicus milk tea bag with flower fragrance and fruit flavor and preparation technology thereof

Abstract

The invention belongs to the field of food, and particularly discloses a radix ophiopogonis milk tea bag with flowery flavor and fruity flavor and a preparation process of the radix ophiopogonis milk tea bag. The radix ophiopogonis oolong tea powder is prepared from the following components in percentage by mass: 12%-15% of radix ophiopogonis extract powder, 3%-5% of radix polygonati officinalis polysaccharide, 18%-22% of baked oolong tea powder, 10%-12% of compound freeze-dried fruit powder, 3%-4% of jasmine flower cold extraction microcapsule powder, 8%-10% of fructo-oligosaccharide, 30%-35% of non-dairy creamer, 0.8%-1.2% of a compound dissolving aid and 1.0%-1.5% of a compound anti-caking agent. The radix ophiopogonis extract powder and the polygonatum odoratum polysaccharide are compounded, so that the health-care functions of nourishing yin, moistening dryness and regulating immunity are achieved, fructo-oligosaccharide is matched to replace part of cane sugar, heat is reduced, and intestinal flora is improved; supercritical extraction is combined with beta-cyclodextrin to embed jasmine flower essential oil, and the compound fruit powder is treated in cooperation with a liquid nitrogen freeze-drying and low-temperature crushing technology, so that natural flower fragrance and fruit flavor are effectively reserved, and the sensory score is excellent; through the synergistic effect of the composite dissolving auxiliary agent and the anti-caking agent, rapid dissolution in cold water is realized, and caking is avoided after long-term storage.

Description

Technical Field

[0001] The invention belongs to the field of food, and particularly relates to a floral and fruity-flavored ophiopogon milk tea bag and a preparation process thereof. Background Art

[0002] Milk tea is a tea-based beverage with milk or dairy products (such as milk, milk powder, etc.) and sugar added. It usually has a strong tea and milk aroma and a smooth taste. Solid milk tea bags, as a convenient instant drink, occupy an important position in the fast-moving consumer goods beverage market due to their easy brewing and diverse flavors.

[0003] However, traditional milk tea bags rely on a high proportion of non-dairy creamer (containing trans fatty acids) and sucrose. Long-term consumption poses health risks such as obesity and cardiovascular burden, while the active ingredients of medicinal and edible plants such as Ophiopogon japonicus and Polygonatum odoratum have not been effectively utilized. Summary of the invention

[0004] The purpose of the present invention is to provide a floral and fruity flavored Ophiopogon japonicus milk tea bag and a preparation process thereof, so as to solve the problem proposed in the above background technology that traditional milk tea bags rely on a high proportion of non-dairy creamer and sucrose, and long-term drinking poses health risks such as obesity and cardiovascular burden.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A floral and fruity flavored ophiopogon milk tea bag is composed of the following components in percentage by mass: 12%-15% of ophiopogon extract powder, 3%-5% of polygonatum odoratum polysaccharide, 18%-22% of roasted oolong tea powder, 10%-12% of composite freeze-dried fruit powder, 3%-4% of jasmine cold-extracted microcapsule powder, 8%-10% of oligofructose, 30%-35% of non-dairy creamer, 0.8%-1.2% of composite dissolution aid, and 1.0%-1.5% of composite anti-caking agent.

[0007] Preferably, the composite freeze-dried fruit powder comprises mango and strawberry, and the mass ratio of mango to strawberry is 6:4.

[0008] Preferably, the composite dissolution aid comprises disodium hydrogen phosphate and triethyl citrate, and the mass ratio of the disodium hydrogen phosphate to triethyl citrate is 1:0.8-1.2.

[0009] Preferably, the composite anti-caking agent comprises microcrystalline cellulose and silicon dioxide, and the mass ratio of the microcrystalline cellulose to silicon dioxide is 2-3:1.

[0010] A preparation process of a floral and fruity flavored ophiopogon milk tea bag comprises the following steps:

[0011] S1. Premix non-dairy creamer, oligofructose and anti-caking agent in a V-type mixer at 15 rpm for 10 min;

[0012] S2, add Ophiopogon japonicus extract powder, Oolong tea powder, freeze-dried fruit powder and jasmine microcapsule powder, transfer to a three-dimensional mixer and mix at 20 rpm for 25 minutes, switching the forward and reverse modes every 5 minutes;

[0013] S3, spraying 5% hydroxypropylmethyl ethanol solution into the mixed powder, and granulating through a 1.0 mm sieve;

[0014] S4. Dry the obtained pellets to a moisture content of ≤3.5% under the conditions of a ventilation temperature of 50°C and a material layer thickness of 5 cm;

[0015] S5. The dried granules are packaged with aluminum foil composite film and filled with nitrogen to replace oxygen until the residual oxygen content is ≤0.5%.

[0016] Preferably, the preparation method of the Ophiopogon japonicus extract powder comprises:

[0017] a. Slice fresh Ophiopogon japonicus to a thickness of 2 mm, add deionized water at a solid-liquid ratio of 1:8, add a complex enzyme, the complex enzyme includes cellulase and pectinase, the mass ratio is 3:1, and enzymolysis is carried out at 50 ° C and pH 5.0 for 2 hours;

[0018] b. The material after enzymatic hydrolysis was first extracted with water at 60°C for 30 min to obtain a water extract concentrate, and the residue was then refluxed with 75% ethanol at 60°C to extract saponins to obtain an alcohol extract concentrate;

[0019] c. Mix the water extract concentrate and the alcohol extract concentrate, add 15% maltodextrin as a carrier, and prepare the powder by spray drying. The inlet air temperature is 160℃±2℃, the outlet air temperature is 85℃±1℃, and the atomization pressure is 0.3MPa. The powder moisture content is ≤5%, the polysaccharide content is ≥24mg / g, and the particle size D50 is 80-100μm.

[0020] Preferably, the preparation parameters of the composite freeze-dried fruit powder include:

[0021] Use liquid nitrogen quick freezer at -35℃ to freeze the material to a central temperature of ≤-30℃, and the ice crystal growth rate ≤0.5μm / s;

[0022] Cold trap temperature -55°C, vacuum degree 10Pa, sublimation drying for 12 hours (material surface temperature rises from -30°C to -5°C);

[0023] The drying temperature is 25°C, the vacuum degree is 5Pa, and it is maintained for 4 hours until the moisture content is ≤3%;

[0024] The freeze-dried material is processed by a liquid nitrogen low-temperature pulverizer, the pulverizing temperature is ≤-10°C, and the particle size after pulverization is ≤50μm.

[0025] Preferably, the jasmine cold-extracted microcapsule powder is prepared by the following steps:

[0026] a. Using supercritical CO 2 Extract jasmine essential oil at a pressure of 25 MPa and a temperature of 40°C;

[0027] b. β-cyclodextrin and deionized water were mixed in a ratio of 1:8, stirred in a water bath at 50 ° C until completely dissolved to form an embedding solution, jasmine essential oil and β-cyclodextrin were slowly added dropwise to the embedding solution in a mass ratio of 1:15, emulsified at 2000 rpm for 30 minutes, and allowed to stand at 4 ° C for 12 hours to complete the molecular inclusion, and the free essential oil was removed by vacuum filtration;

[0028] c. The inclusion complex and maltodextrin were mixed in a ratio of 1:3, and spray-dried into microcapsule powder with a particle size of ≤50 μm. The inlet air temperature was 160°C, the outlet air temperature was 85°C, and the atomizer speed was 25000 rpm to obtain microcapsule powder with a particle size of ≤50 μm and an embedding rate of ≥85%.

[0029] Preferably, the mixing parameters of the three-dimensional mixer in step S2 are:

[0030] Run at a low speed of 15 rpm for the first 10 min to prevent caking;

[0031] After 15 minutes, the speed was increased to 25 rpm and the vibration mode was turned on, with a vibration frequency of 30 Hz and an amplitude of 2 mm.

[0032] Preferably, the amount of the hydroxypropylmethyl ethanol solution added in step S3 is 4% to 5% of the total mass of the powder, the spray pressure is 0.2 MPa, and the atomization angle is 60°.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] The invention provides health functions of nourishing yin, moistening dryness and regulating immunity by compounding ophiopogon japonicus extract powder and polygonatum odoratum polysaccharide, and replaces part of sucrose with oligofructose to reduce calories and improve intestinal flora; supercritical extraction is combined with beta-cyclodextrin to embed jasmine essential oil, and liquid nitrogen freeze-drying and low-temperature crushing technology are used to process the composite fruit powder, so as to effectively retain natural floral fragrance and fruity flavor, and the sensory score is excellent; the synergistic effect of the composite dissolving aid and the anti-caking agent is achieved to achieve rapid dissolution in cold water and long-term storage without agglomeration, and the low-temperature granulation and nitrogen-filled packaging process are combined to ensure the stability of the active ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0036] Figure 1It is a flowchart of the process steps of the present invention. DETAILED DESCRIPTION

[0037] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the accompanying drawings.

[0038] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0039] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0040] As attached Figure 1 As shown:

[0041] Embodiment 1: This embodiment provides a floral and fruity flavored Ophiopogon japonicus milk tea bag, which is composed of the following components in percentage by mass: 14% Ophiopogon japonicus extract powder, 4% Polygonatum odoratum polysaccharide, 20% roasted oolong tea powder, 11% compound freeze-dried fruit powder, 3.5% jasmine cold-brew microcapsule powder, 9% fructooligosaccharide, 33% non-dairy creamer, 1% compound dissolution aid, and 1.2% compound anti-caking agent.

[0042] The composite freeze-dried fruit powder includes mango and strawberry, and the mass ratio of mango to strawberry is 6:4.

[0043] The composite dissolving aid comprises disodium hydrogen phosphate and triethyl citrate, and the mass ratio of the disodium hydrogen phosphate to the triethyl citrate is 1:1.

[0044] The composite anti-caking agent includes microcrystalline cellulose and silicon dioxide, and the mass ratio of microcrystalline cellulose to silicon dioxide is 2.5:1.

[0045] A preparation process of a floral and fruity flavored ophiopogon milk tea bag comprises the following steps:

[0046] S1. Premix non-dairy creamer, oligofructose and anti-caking agent in a V-type mixer at 15 rpm for 10 min;

[0047] S2, add Ophiopogon japonicus extract powder, Oolong tea powder, freeze-dried fruit powder and jasmine microcapsule powder, transfer to a three-dimensional mixer and mix at 20 rpm for 25 minutes, switching the forward and reverse modes every 5 minutes;

[0048] S3, spraying 5% hydroxypropylmethyl ethanol solution into the mixed powder, and granulating through a 1.0 mm sieve;

[0049] S4. Dry the obtained pellets to a moisture content of ≤3.5% under the conditions of a ventilation temperature of 50°C and a material layer thickness of 5 cm;

[0050] S5. The dried granules are packaged with aluminum foil composite film and filled with nitrogen to replace oxygen until the residual oxygen content is ≤0.5%.

[0051] The preparation method of ophiopogon japonicus extract powder comprises:

[0052] a. Slice fresh Ophiopogon japonicus to a thickness of 2 mm, add deionized water at a solid-liquid ratio of 1:8, add a complex enzyme, the complex enzyme includes cellulase and pectinase, the mass ratio is 3:1, and enzymolysis is carried out at 50°C and pH 5.0 for 2 hours;

[0053] b. The material after enzymatic hydrolysis was first extracted with water at 60°C for 30 min to obtain a water extract concentrate, and the residue was then refluxed with 75% ethanol at 60°C to extract saponins to obtain an alcohol extract concentrate;

[0054] c. Mix the water extract concentrate and the alcohol extract concentrate, add 15% maltodextrin as a carrier, and prepare the powder by spray drying. The inlet air temperature is 160℃±2℃, the outlet air temperature is 85℃±1℃, and the atomization pressure is 0.3MPa. The powder moisture content is ≤5%, the polysaccharide content is ≥24mg / g, and the particle size D50 is 80-100μm.

[0055] The preparation parameters of compound freeze-dried fruit powder include:

[0056] Use liquid nitrogen quick freezer at -35℃ to freeze the material to a central temperature of ≤-30℃, and the ice crystal growth rate ≤0.5μm / s;

[0057] Cold trap temperature -55°C, vacuum degree 10Pa, sublimation drying for 12 hours (material surface temperature rises from -30°C to -5°C);

[0058] The drying temperature is 25°C, the vacuum degree is 5Pa, and it is maintained for 4 hours until the moisture content is ≤3%;

[0059] The freeze-dried material is processed by a liquid nitrogen low-temperature pulverizer, the pulverizing temperature is ≤-10°C, and the particle size after pulverization is ≤50μm.

[0060] Jasmine cold-extracted microcapsule powder is prepared by the following steps:

[0061] a. Using supercritical CO 2 Extract jasmine essential oil at a pressure of 25 MPa and a temperature of 40°C;

[0062] b. β-cyclodextrin and deionized water were mixed in a ratio of 1:8, stirred in a water bath at 50 ° C until completely dissolved to form an embedding solution, jasmine essential oil and β-cyclodextrin were slowly added dropwise to the embedding solution in a mass ratio of 1:15, emulsified at 2000 rpm for 30 minutes, and allowed to stand at 4 ° C for 12 hours to complete the molecular inclusion, and the free essential oil was removed by vacuum filtration;

[0063] c. The inclusion complex and maltodextrin were mixed in a ratio of 1:3, and spray-dried into microcapsule powder with a particle size of ≤50 μm. The inlet air temperature was 160°C, the outlet air temperature was 85°C, and the atomizer speed was 25000 rpm to obtain microcapsule powder with a particle size of ≤50 μm and an embedding rate of ≥85%.

[0064] The mixing parameters of the three-dimensional mixer in step S2 are:

[0065] Run at a low speed of 15 rpm for the first 10 min to prevent caking;

[0066] After 15 minutes, the speed was increased to 25 rpm and the vibration mode was turned on, with a vibration frequency of 30 Hz and an amplitude of 2 mm.

[0067] In step S3, the amount of hydroxypropylmethyl ethanol solution added is 4.5% of the total mass of the powder, the spray pressure is 0.2 MPa, and the atomization angle is 60°.

[0068] Performance Test:

[0069] Solubility test: weigh 20g of milk tea bag powder, add 200mL of 25℃ deionized water, stir magnetically at 150rpm for 3min, let stand for 5min, filter under reduced pressure through a 0.45μm filter membrane, collect the filter residue and dry it in an oven at 105℃ to constant weight, and calculate the precipitation amount and dissolution rate;

[0070] Flavor rating: 10 people were randomly selected to blindly test the sensory rating, including aroma (coordination and intensity of jasmine and fruit aroma), taste (sweetness, smoothness, aftertaste of Ophiopogon japonicus and oolong tea), aftertaste (cleanness of the tail rhyme, persistence of fruit aroma and tea aroma) and overall acceptance (comprehensive experience and willingness to drink repeatedly);

[0071] Stability test: The samples were placed in a constant temperature and humidity chamber at 40°C and 75% relative humidity (regulated by saturated NaCl solution). After storage for 30 days, the polysaccharide content was detected by the phenol-sulfuric acid method and the retention rate was calculated.

[0072] result:

[0073] Solubility: The amount of precipitation (g / 20g) is 0.35, the solubility is 98.25, and the dissolution state is described as a uniform solution with no obvious particle precipitation;

[0074] Flavor rating: aroma rating was 8.8, taste rating was 9.2, aftertaste rating was 8.9, overall acceptance was 9.0, and the average score was 8.98;

[0075] Stability test: the initial polysaccharide content (mg / g) was 30.5, the polysaccharide content (mg / g) after 30 days was 28.9, and the retention rate (%) was 94.75.

[0076] Embodiment 2: This embodiment provides a floral and fruity flavored Ophiopogon japonicus milk tea bag, which is composed of the following components in percentage by mass: 12% Ophiopogon japonicus extract powder, 5% Polygonatum odoratum polysaccharide, 22% roasted oolong tea powder, 10% compound freeze-dried fruit powder, 4% jasmine cold-brew microcapsule powder, 8% oligofructose, 35% non-dairy creamer, 0.8% compound dissolution aid, and 1.2% compound anti-caking agent.

[0077] The composite freeze-dried fruit powder includes mango and strawberry, and the mass ratio of mango to strawberry is 6:4.

[0078] The composite dissolving aid comprises disodium hydrogen phosphate and triethyl citrate, and the mass ratio of the disodium hydrogen phosphate to the triethyl citrate is 1:0.8.

[0079] The composite anti-caking agent includes microcrystalline cellulose and silicon dioxide, and the mass ratio of microcrystalline cellulose to silicon dioxide is 3:1.

[0080] A preparation process of a floral and fruity flavored ophiopogon milk tea bag is the same as that of Example 1, except that: in step S2, the rotation speed of the three-dimensional mixer is 25 rpm, the vibration frequency is 30 Hz, and the amplitude is 2 mm after 15 minutes; in step S3, the amount of hydroxypropylmethyl ethanol solution added is 4% of the total mass of the powder.

[0081] Performance Test:

[0082] The testing method is the same as that in Example 1.

[0083] result:

[0084] Solubility: The amount of precipitation (g / 20g) is 0.42, the solubility is 97.90, and the dissolution state is described as slight precipitation of fruit powder, which is re-dissolved after shaking;

[0085] Flavor rating: aroma rating is 8.5, taste rating is 9.0, aftertaste rating is 8.7, overall acceptance rating is 8.8, and the average rating is 8.75;

[0086] Stability test: the initial polysaccharide content (mg / g) was 29.8, the polysaccharide content (mg / g) after 30 days was 27.6, and the retention rate (%) was 92.62.

[0087] Embodiment 3: This embodiment provides a floral and fruity flavored Ophiopogon japonicus milk tea bag, which is composed of the following components in percentage by mass: 15% Ophiopogon japonicus extract powder, 3% Polygonatum odoratum polysaccharide, 18% roasted oolong tea powder, 12% compound freeze-dried fruit powder, 3% jasmine cold-brew microcapsule powder, 10% fructooligosaccharide, 30% non-dairy creamer, 1.2% compound dissolution aid, and 1.5% compound anti-caking agent.

[0088] The composite freeze-dried fruit powder includes mango and strawberry, and the mass ratio of mango to strawberry is 6:4.

[0089] The composite dissolving aid comprises disodium hydrogen phosphate and triethyl citrate, and the mass ratio of the disodium hydrogen phosphate to the triethyl citrate is 1:1.2.

[0090] The composite anti-caking agent includes microcrystalline cellulose and silicon dioxide, and the mass ratio of microcrystalline cellulose to silicon dioxide is 2:1.

[0091] A preparation process of a floral and fruity flavored ophiopogon milk tea bag is the same as that of Example 1, except that: the premixing time in step S1 is extended to 15 minutes; the drying air inlet temperature in step S4 is adjusted to 55° C., and the material layer thickness is 4 cm.

[0092] Performance Test:

[0093] The testing method is the same as that in Example 1.

[0094] result:

[0095] Solubility: The amount of precipitation (g / 20g) is 0.28, the solubility is 98.60, and the dissolution state is described as rapid dissolution, with only very fine fruit powder remaining at the bottom;

[0096] Flavor rating: aroma rating was 9.0, taste rating was 9.3, aftertaste rating was 9.1, overall acceptance rating was 9.2, and the average rating was 9.15;

[0097] Stability test: the initial polysaccharide content (mg / g) was 31.2, the polysaccharide content (mg / g) after 30 days was 29.5, and the retention rate (%) was 94.55.

[0098] Test result analysis:

[0099] Solubility: In Example 3, due to the adjustment of the ratio of the composite dissolution aid (disodium hydrogen phosphate: triethyl citrate = 1:1.2), the cold water solubility rate was the highest and the precipitation amount was the lowest, indicating that the synergistic effect of the dissolution aid optimized the hydrophilicity of the powder;

[0100] Flavor score: Example 3, by increasing the amount of Ophiopogon japonicus extract powder (15%) and reducing the amount of non-dairy creamer (30%), highlighted the layered feeling of sweetness and tea aroma of Ophiopogon japonicus, and had the highest overall acceptance;

[0101] Stability: The polysaccharide retention rates of all examples were >92%, which was due to the microcapsule embedding technology (jasmine essential oil embedding rate ≥85%) and aluminum foil nitrogen-filled packaging (residual oxygen content ≤0.5%), which effectively inhibited the oxidative degradation of polysaccharides.

[0102] Importantly, it should be noted that the construction and arrangement of the present application shown in a plurality of different exemplary embodiments are only exemplary. Although only a few embodiments are described in detail in this disclosure, it should be readily understood by those who refer to this disclosure that many modifications are possible (e.g., the size, scale, structure, shape and proportion of various elements, and parameter values ​​(e.g., temperature, pressure, etc.), installation arrangement, use of materials, color, directional changes, etc.) without substantially departing from the novel teachings and advantages of the subject matter described in the application. For example, the element shown as integrally formed can be composed of multiple parts or elements, the position of the element can be inverted or otherwise changed, and the nature or number or position of the discrete element can be changed or changed. Therefore, all such modifications are intended to be included in the scope of the present invention. The order or sequence of any process or method steps can be changed or reordered according to alternative embodiments. In the claims, any "device plus function" clause is intended to cover the structure of performing the function described herein, and is not only structurally equivalent but also equivalent structure. Without departing from the scope of the present invention, other replacements, modifications, changes and omissions can be made in the design, operating conditions and arrangement of the exemplary embodiments. Therefore, the invention is not limited to a specific embodiment, but extends to numerous modifications still falling within the scope of the appended claims.

[0103] Additionally, in order to provide a concise description of exemplary embodiments, all features of an actual embodiment (ie, those features that are not relevant to the best mode presently contemplated for carrying out the invention or those that are not relevant to implementing the invention) may not be described.

[0104] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0105] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A floral and fruity flavored Ophiopogon japonicus milk tea bag, characterized by: The invention is composed of the following components in percentage by mass: 12%-15% of ophiopogon japonicus extract powder, 3%-5% of polygonatum odoratum polysaccharide, 18%-22% of roasted oolong tea powder, 10%-12% of composite freeze-dried fruit powder, 3%-4% of jasmine cold-extracted microcapsule powder, 8%-10% of oligofructose, 30%-35% of non-dairy creamer, 0.8%-1.2% of composite dissolution aid and 1.0%-1.5% of composite anti-caking agent.

2. The floral and fruity flavored Ophiopogon japonicus milk tea bag according to claim 1, characterized in that: The composite freeze-dried fruit powder comprises mango and strawberry, and the mass ratio of mango to strawberry is 6:

4.

3. The floral and fruity flavored Ophiopogon japonicus milk tea bag according to claim 1, characterized in that: The composite dissolution aid comprises disodium hydrogen phosphate and triethyl citrate, and the mass ratio of the disodium hydrogen phosphate to the triethyl citrate is 1:0.8-1.

2.

4. The floral and fruity flavored Ophiopogon japonicus milk tea bag according to claim 1, characterized in that: The composite anti-caking agent comprises microcrystalline cellulose and silicon dioxide, and the mass ratio of the microcrystalline cellulose to the silicon dioxide is 2-3:

1.

5. The preparation process of a floral and fruity flavored Ophiopogon japonicus milk tea bag according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Premix non-dairy creamer, oligofructose and anti-caking agent in a V-type mixer at 15 rpm for 10 min; S2, add Ophiopogon japonicus extract powder, Oolong tea powder, freeze-dried fruit powder and jasmine microcapsule powder, transfer to a three-dimensional mixer and mix at 20 rpm for 25 minutes, switching the forward and reverse modes every 5 minutes; S3, spraying 5% hydroxypropylmethyl ethanol solution into the mixed powder, and granulating through a 1.0 mm sieve; S4. Dry the obtained pellets to a moisture content of ≤3.5% under the conditions of a ventilation temperature of 50°C and a material layer thickness of 5 cm; S5. The dried granules are packaged with aluminum foil composite film and filled with nitrogen to replace oxygen until the residual oxygen content is ≤0.5%.

6. The preparation process of the floral and fruity flavored Ophiopogon japonicus milk tea bag according to claim 5, characterized in that: The preparation method of the ophiopogon japonicus extract powder comprises: a. Slice fresh Ophiopogon japonicus to a thickness of 2 mm, add deionized water at a solid-liquid ratio of 1:8, add a complex enzyme, the complex enzyme includes cellulase and pectinase, the mass ratio is 3:1, and enzymolysis is carried out at 50 ° C and pH 5.0 for 2 hours; b. The material after enzymatic hydrolysis was first extracted with water at 60°C for 30 min to obtain a water extract concentrate, and the residue was then refluxed with 75% ethanol at 60°C to extract saponins to obtain an alcohol extract concentrate; c. Mix the water extract concentrate and the alcohol extract concentrate, add 15% maltodextrin as a carrier, and prepare the powder by spray drying. The inlet air temperature is 160℃±2℃, the outlet air temperature is 85℃±1℃, and the atomization pressure is 0.3MPa. The powder moisture content is ≤5%, the polysaccharide content is ≥24mg / g, and the particle size D50 is 80-100μm.

7. The preparation process of the floral and fruity flavored Ophiopogon japonicus milk tea bag according to claim 5, characterized in that: The preparation parameters of the composite freeze-dried fruit powder include: Use liquid nitrogen quick freezer at -35℃ to freeze the material to a central temperature of ≤-30℃, and the ice crystal growth rate ≤0.5μm / s; Cold trap temperature -55°C, vacuum degree 10Pa, sublimation drying for 12 hours (material surface temperature rises from -30°C to -5°C); The drying temperature is 25°C, the vacuum degree is 5Pa, and it is maintained for 4 hours until the moisture content is ≤3%; The freeze-dried material is processed by a liquid nitrogen low-temperature pulverizer, the pulverizing temperature is ≤-10°C, and the particle size after pulverization is ≤50μm.

8. The preparation process of the floral and fruity flavored Ophiopogon japonicus milk tea bag according to claim 5, characterized in that: The jasmine cold-extracted microcapsule powder is prepared by the following steps: a. Extract jasmine essential oil using supercritical CO2, extraction pressure 25MPa, temperature 40℃; b. β-cyclodextrin and deionized water were mixed in a ratio of 1:8, stirred in a water bath at 50 ° C until completely dissolved to form an embedding solution, jasmine essential oil and β-cyclodextrin were slowly added dropwise to the embedding solution in a mass ratio of 1:15, emulsified at 2000 rpm for 30 minutes, and allowed to stand at 4 ° C for 12 hours to complete the molecular inclusion, and the free essential oil was removed by vacuum filtration; c. The inclusion complex and maltodextrin were mixed in a ratio of 1:3, and spray-dried into microcapsule powder with a particle size of ≤50 μm. The inlet air temperature was 160°C, the outlet air temperature was 85°C, and the atomizer speed was 25000 rpm to obtain microcapsule powder with a particle size of ≤50 μm and an embedding rate of ≥85%.

9. The preparation process of the floral and fruity flavored Ophiopogon japonicus milk tea bag according to claim 5, characterized in that: The mixing parameters of the three-dimensional mixer in step S2 are: Run at a low speed of 15 rpm for the first 10 min to prevent caking; After 15 minutes, the speed was increased to 25 rpm and the vibration mode was turned on, with a vibration frequency of 30 Hz and an amplitude of 2 mm.

10. The preparation process of the floral and fruity flavored Ophiopogon japonicus milk tea bag according to claim 5, characterized in that: In step S3, the amount of the hydroxypropyl methyl alcohol solution added is 4% to 5% of the total mass of the powder, the spray pressure is 0.2 MPa, and the atomization angle is 60°.

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